Browse Items (112 total)

Green Mountain Whittlin's LVII (2006), 37: very detailed description of food on Vermont farm (location not specified) in early 1900s: apples, butchering, baking, foraging

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Immigrants to Vermont from Iran/Persia share tradition of No Ruz, spring celebration, with Sabzi Polow Bamahi (rice with fish) and other dishes.

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From WPA project interviews/life stories of Barre residents describes widow making ravioli for catering, and meal she will serve to "Americans" from Montpelier.

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Story on Duclos-Thompson Farm where Tom Duclos, who grew up nearby on a dairy farm, and now raises sheep. Includes history of sheep-farming in Vermont.

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First-persons memoir of butter-making in their childhoods: Pond from Richford June 11, 1986 (p. 1-5) and photos of equipment 6-7, Warden from Barnet. May 1985 (8-20)

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Green Mountain Whittlin's/Green Mountain Folklore Society VOL LII, 48: dad growing up hunting in Windsor county, hunting rituals but never brought one home because Ct. wife couldn't handle a dead deer

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Somali Bantu refugees share their cooking traditions, which reflect the history of their country with influences from Britain, Italy and India.

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Two women who grew up in different Vermont towns with different religions share memories of Easter and Passover foods and rituals, including home-grown horseradish.

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Vermont History, Jan 1960: general info on Italian immigration to Vermont with food/beverage details on planting chicory, grape vines for homemade wine, grappa, mushrooming, polenta, Italian bakeries in Barre

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African-American Vermonters cook soul food version of Thanksgiving.

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