YAK AS SNACK: Rob Williams ’89 works a 24-hour shift each week to prepare culinary treats for Vermonters: yak meat. The Yak It To Me food cart plies burgers, wraps, and other dishes using “the planet’s greenest red meat” at Burlington events every Friday and Saturday. Williams, a professor at the University of Vermont and Champlain College and a former yak farmer, sources the meat locally for his food wagon, which he runs in the summer months. He says the bovines’ evolution in the Himalayas has helped develop the animals’ lean and nutrient-dense meat.  

John Sherman