Browse Items (112 total)

Memoir by Green Mountain College prof about homesteading in Vermont including detail on growing/raising/making own food and importance of doing so.

Men pouring maple sap from a horse drawn wagon, which drains into a container in a sugarhouse.

Various references to food eaten at farms and taverns, including farmstead cheesemaking.

A 1946 report of research done on daily chores of farm-wives including meal preparation, dishwashing and baking. Details on meals (p. 39-49) and baking (50-52).

1957 - starts after deer hunted with dressing the kill, then hanging and butchering, and recipes at end. Input from Marlboro College prof of forestry.

Section four: Many Languages, Many Cultures includes details on foodways of French-Canadians (p. 77), Italian (p. 88 & 91), Polish (p. 94 & 96-98), Armenian (102), Syrian (107-108), Lebanese (113).

1970 - shows increasing cultural diversity of foodways with recipes from different ethnic groups including German butter dumplings, yogurt and meatball soup "from an Armenian friend," La Stufata (Italian pot roast made with dried mushrooms),…

1976 - (second printing, 1970 original) Fundraiser for school in S. Wallingford includes ads for local dairies, recipes include frozen Hawaiian punch concentrate, canned clams, jell-o salads, American chop suey and hamburg chow mein (both with soy),…

1941 - Pixley (real name Helen Elizabeth Tyler) includes a bit of Vermont history/lore - barrels of pork in brine in cellar, pie for breakfast, butternuts. Recipes in prose include “no” parsnip chowder, salt salmon with cream, hasty pudding, sour…

a little history on the Gilfeather turnip and good variety of recipes