Nose to Tail

My favorite dish, out of everything I’ve ever made or had made for me, has to be liver and onions. The very phrase makes many people cringe, with brutal memories of choking down poorly-prepared renditions at home, the army, or a relative's. Some people gag without even having tried it! But this dish represents to… Continue reading Nose to Tail

Praise for the Roadside Market

One of the most exciting things about being in Vermont is the wide availability of local foods. Whether it's maple syrup, artisan cheese, smoked meats, honey, bread, or beer, one of the best places to find these products is at the many markets that can be found along the state's winding, wooded roads. It's rural… Continue reading Praise for the Roadside Market

Steak and Gratitude

Who has not sometimes derived an inexpressible satisfaction from his food in which appetite had no share?” (Thoreau 117). ...the human desire to eat meat is not....a trivial matter, a mere gastronomic preference...Rather, our meat eating is something very deep indeed." (Pollan 315). I am not sure exactly what it is about beef steak that… Continue reading Steak and Gratitude

The Bounty and Beauty of Winter Farmer’s Markets

Lost Barn Farms root vegetables and garlic varieties. We finally made it to a Vermont farmer's market and we were utterly enchanted by the experience. I mistakenly thought that since we moved here in November, we had to wait to enjoy farmer's markets until the warmer months. But our new area is quietly bountiful even… Continue reading The Bounty and Beauty of Winter Farmer’s Markets

Experiential Food

Experience flavors food as much as any spice." This post is inspired by an experiment in Conversations in Food Studies, “Stirring the Pot: The Performatives of Making Food Texts” (Brady et al 52-72). Participants are challenged to come up with an ingredient with both positive and negative personal associations, and must cook it for the… Continue reading Experiential Food