1
10
112
-
Dublin Core
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Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Up Tunket Road : the education of a modern homesteader
Subject
The topic of the resource
Farm life--Vermont--Pawlet
Family farms--Vermont--Pawlet
Sustainable living--Vermont--Pawlet
Ackerman-Leist, Erin--Homes and haunts
Ackerman-Leist, Philip, 1963---Homes and haunts
Description
An account of the resource
Memoir by Green Mountain College prof about homesteading in Vermont including detail on growing/raising/making own food and importance of doing so.
Creator
An entity primarily responsible for making the resource
Ackerman-Leist, Philip, 1963-
Publisher
An entity responsible for making the resource available
White River Junction, Vt. : Chelsea Green Pub.
Date
A point or period of time associated with an event in the lifecycle of the resource
2010
Identifier
An unambiguous reference to the resource within a given context
UVM Libraries S521.5.V5 A285 2010
contemporary homesteading
-
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Omeka Image File
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Bit Depth
8
Height
512
Width
391
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Migration: Past
Description
An account of the resource
Human settlement of Vermont began with Native American tribes who were displaced by first the French colonists and then by other mostly western European immigrants who came to escape oppression of different sorts (poverty, starvation, religious persecution) and also simply in search of economic opportunity. Through the late 1800s, federal policy allowed for a fairly diverse mix of European immigrants, although certain ethnicities were definitely favored. In the early 1920s, both policy and economic factors stemmed the flow of immigration.
The first humans believed to arrive in what we now know as Vermont were the Abenaki, “people of the dawn.” In the 16th century, the French became the first European immigrants to what the Abenaki called Ndakinna, “our land,” bringing a fort, trading outposts and missionary chapels.
The Treaty of Paris in 1763 ended large-scale French immigration and the English began to arrive, dubbed Yankee, English descendents born on American soil. They were flanked by Scots, Irish, Dutch, Germans and still some French. The largest early non-English group arriving in Vermont during this period was Scottish, settling largely in Caledonia county. There were also significant numbers of Dutch who came from the former Dutch colony of New York, many of whom settled in the Champlain Valley to farm. There were also a relatively high number of free blacks/African-Americans, particularly in Vergennes and Sheldon. The Abenaki population had been decimated by war and disease; those remaining settled mostly in Franklin country.
From 1776-1881, the US had an open door immigration policy, but preferred Western and Northern Europeans who they actively recruited. However, since life was relatively stable in Europe and it was expensive to relocate, there was not much movement. The 1840s brought a major change with the Irish potato famine and the Russian pogroms both resulting in major influxes of Irish and Russian Jews arriving in the US and in Vermont. By 1850, the Irish were the largest foreign-born group in Vermont. Industrialization in the 1880s and ‘90s with growth in slate, granite and woolen mills drew immigrants from Wales, Italy and Switzerland, among other countries. French-Canadians also came south due to Quebec’s weak economy.
Vermont actually recruited “desirable” northern Europeans (English, Finns, Swedes), but by the 1890s more immigrants were arriving from southern and eastern Europe – and were not always welcomed. Christian Greeks and Lebanese fled persecution and Russians and Poles of Jewish heritage did the same. The national Quota Acts of 1921 and 1924 along with the Great Depression effectively ended the kind of significant immigration that contributed to the historical make-up of Vermont’s population.
Oral History
A resource containing historical information obtained in interviews with persons having firsthand knowledge.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
OH 3-24 "Oral History Project on Winooski Part 4: French-Canadian traditions and minority-ethnic group experiences"
Subject
The topic of the resource
University of Vermont--History--Catalogs
Folklore--Vermont--Catalogs
Vermont--History--Catalogs
Description
An account of the resource
Nov 1986 at Winooski Sr Center with three men of French-Canadian heritage: Christmas cooperative blood sausage-making, community canning facility
Creator
An entity primarily responsible for making the resource
University of Vermont. Library Folklore and Oral History Archives.
University of Vermont. Center for Research on Vermont.
Boisjoli, Clement
Alarie, Almond
Mansfield, John
Strauss, Roberta
Source
A related resource from which the described resource is derived
University of Vermont Libraries folklore and oral history catalogue
Publisher
An entity responsible for making the resource available
Burlington, Vt. : The Center for Research on Vermont
Date
A point or period of time associated with an event in the lifecycle of the resource
1991
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur Z1343 .U54 1991
blood sausage
canning
French-Canadian
picnics
pork pies
Winooski
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Website
A resource comprising of a web page or web pages and all related assets ( such as images, sound and video files, etc. ).
URL
http://www.whatceresmightsay.blogspot.com/
Local URL
The URL of the local directory containing all assets of the website.
http://www.whatceresmightsay.blogspot.com/
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
What Ceres Might Say
Subject
The topic of the resource
Vermont--Agriculture
Description
An account of the resource
Posts/articles by former Vt secretary of agriculture about events/evolutions in Vermont's agricultural history.
Creator
An entity primarily responsible for making the resource
Albee, Roger
Date
A point or period of time associated with an event in the lifecycle of the resource
2011-
Identifier
An unambiguous reference to the resource within a given context
URL: http://www.whatceresmightsay.blogspot.com/
history of agriculture
Vermont
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
"Blackberrying"
Subject
The topic of the resource
Folklore--Vermont--Periodicals
Vermont--Social life and customs--Periodicals
Vermont--History--Periodicals
Description
An account of the resource
Green Mountain Whittlin's LV, 18: brief anecdote about picking blackberries with horse and wagon in Springfield
Creator
An entity primarily responsible for making the resource
Baker, Gladys C.
Source
A related resource from which the described resource is derived
Green Mountain whittlin's
Publisher
An entity responsible for making the resource available
Burlington, Vt. : Green Mountain Folklore Society
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur GR110.V4 G73
berries
foraging
Springfield
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Migration: Past
Description
An account of the resource
Human settlement of Vermont began with Native American tribes who were displaced by first the French colonists and then by other mostly western European immigrants who came to escape oppression of different sorts (poverty, starvation, religious persecution) and also simply in search of economic opportunity. Through the late 1800s, federal policy allowed for a fairly diverse mix of European immigrants, although certain ethnicities were definitely favored. In the early 1920s, both policy and economic factors stemmed the flow of immigration.
The first humans believed to arrive in what we now know as Vermont were the Abenaki, “people of the dawn.” In the 16th century, the French became the first European immigrants to what the Abenaki called Ndakinna, “our land,” bringing a fort, trading outposts and missionary chapels.
The Treaty of Paris in 1763 ended large-scale French immigration and the English began to arrive, dubbed Yankee, English descendents born on American soil. They were flanked by Scots, Irish, Dutch, Germans and still some French. The largest early non-English group arriving in Vermont during this period was Scottish, settling largely in Caledonia county. There were also significant numbers of Dutch who came from the former Dutch colony of New York, many of whom settled in the Champlain Valley to farm. There were also a relatively high number of free blacks/African-Americans, particularly in Vergennes and Sheldon. The Abenaki population had been decimated by war and disease; those remaining settled mostly in Franklin country.
From 1776-1881, the US had an open door immigration policy, but preferred Western and Northern Europeans who they actively recruited. However, since life was relatively stable in Europe and it was expensive to relocate, there was not much movement. The 1840s brought a major change with the Irish potato famine and the Russian pogroms both resulting in major influxes of Irish and Russian Jews arriving in the US and in Vermont. By 1850, the Irish were the largest foreign-born group in Vermont. Industrialization in the 1880s and ‘90s with growth in slate, granite and woolen mills drew immigrants from Wales, Italy and Switzerland, among other countries. French-Canadians also came south due to Quebec’s weak economy.
Vermont actually recruited “desirable” northern Europeans (English, Finns, Swedes), but by the 1890s more immigrants were arriving from southern and eastern Europe – and were not always welcomed. Christian Greeks and Lebanese fled persecution and Russians and Poles of Jewish heritage did the same. The national Quota Acts of 1921 and 1924 along with the Great Depression effectively ended the kind of significant immigration that contributed to the historical make-up of Vermont’s population.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Recipes from many lands, one community
Subject
The topic of the resource
Cookery, International
Cookery--Vermont--Barre
Description
An account of the resource
Barre Ethnic Heritage Assoc. 1999 - with chronology of arrival of different groups from 1788 Yankees to 1845 Irish to 1903 Lebanese to 1916 Finns to 1950 Italians. Recipes from red borsch to tiramisu to Danish meat patties to grape-nut pudding. Includes Afr-Am, Asian (Vietnam, Filipino), British Isles, French-Can, German/Hung/Polish/Ukr., Greek, Italian, Jewish, Lebanese, Scandinavian, Spanish/Mexican.
Creator
An entity primarily responsible for making the resource
Barre Ethnic Heritage Association (Vt.)
Publisher
An entity responsible for making the resource available
Barre, Vt.: Barre Ethnic Heritage Association
Date
A point or period of time associated with an event in the lifecycle of the resource
1999
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur TX725.A1 B37 1999
Barre
immigrant foodways
recipes
-
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The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Oral History
A resource containing historical information obtained in interviews with persons having firsthand knowledge.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
FW 44 "Ice-fishing with jigstick"
Subject
The topic of the resource
University of Vermont--History--Catalogs
Folklore--Vermont--Catalogs
Vermont--History--Catalogs
Description
An account of the resource
p. 95 - ice-fishing on tape but not transcribed
Creator
An entity primarily responsible for making the resource
University of Vermont. Library Folklore and Oral History Archives.
University of Vermont. Center for Research on Vermont.
Bearor, Robert E.
Randall, Paul C.
Source
A related resource from which the described resource is derived
University of Vermont Libraries folklore and oral history catalogue
Publisher
An entity responsible for making the resource available
Burlington, Vt. : The Center for Research on Vermont
Date
A point or period of time associated with an event in the lifecycle of the resource
1991
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur Z1343 .U54 1991
fishing
ice-fishing
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Vermont : a guide to the Green Mountain State
Subject
The topic of the resource
Vermont--Guidebooks
Description
An account of the resource
ch 8 - "Merinos, Morgans, Maple Syrup and Milk" (64-68) covers phases in Vt agriculture from beef to sheep to dairy. Ch 18 "Hunting" (127-131) covers deer, small game, waterfowl. Fishing (132-134) is a brief overview with some notes on best trout-fishing spots, issues with water pollution.
Creator
An entity primarily responsible for making the resource
Bearse, Ray
Federal Writers' Project. Vermont
Publisher
An entity responsible for making the resource available
Boston : Houghton Mifflin
Date
A point or period of time associated with an event in the lifecycle of the resource
1968
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur F54 .F45 1968
dairy
fishing
hunting
maple
Merinos
sheep
sugaring
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Procecssing and Preparation
Description
An account of the resource
This section includes about 20 cookbooks selected from the Wilbur Special Collections extensive Vermont cookbook collection for their representation of different points along the home-cooking chronology, from fully scratch cooking with a Yankee emphasis to the introduction of packaged products and the expansion of global flavors and recipes seen in cookbooks.
In addition this section includes interviews, excerpted recordings and articles on aspects of food production from butter-making, to cheese production, to cellaring and canning vegetables and fruits. These mostly refer to historical processes, although there are a few items that talk about the renewed interest in some of these types of processing, showing that older foodways have become new again.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Cloth-Bound: Jasper Hill Farm and an Older, Better Way to Age Vermont Cheddar
Subject
The topic of the resource
Food--Periodicals
Wine and wine making--Periodicals
Description
An account of the resource
How to make better cave-aged Cheddar in Vermont with technical and historical perspective.
Creator
An entity primarily responsible for making the resource
Behr, Edward
Source
A related resource from which the described resource is derived
The Art of eating
Publisher
An entity responsible for making the resource available
Peacham, Vt. : Edward Behr
Date
A point or period of time associated with an event in the lifecycle of the resource
2007
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur TX631 .A78
agriculture
Cabot
cheddar
cheese
dairy
Jasper Hill
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Procecssing and Preparation
Description
An account of the resource
This section includes about 20 cookbooks selected from the Wilbur Special Collections extensive Vermont cookbook collection for their representation of different points along the home-cooking chronology, from fully scratch cooking with a Yankee emphasis to the introduction of packaged products and the expansion of global flavors and recipes seen in cookbooks.
In addition this section includes interviews, excerpted recordings and articles on aspects of food production from butter-making, to cheese production, to cellaring and canning vegetables and fruits. These mostly refer to historical processes, although there are a few items that talk about the renewed interest in some of these types of processing, showing that older foodways have become new again.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Inventing New England : regional tourism in the nineteenth century
Subject
The topic of the resource
Tourism--New England--History
Description
An account of the resource
Within chapter on farm vacations: "That Dream of Home: Northern New England and the Farm Vacation Industry, 1890-1900" re types of foods the tourism bureau recommended serving, 157-162.
Creator
An entity primarily responsible for making the resource
Brown, Dona
Publisher
An entity responsible for making the resource available
Washington : Smithsonian Institution Press
Date
A point or period of time associated with an event in the lifecycle of the resource
1995
Identifier
An unambiguous reference to the resource within a given context
UVM Libraries G155.U6 B76 1995
farm cooking
farm-vacation
tourism
-
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Procecssing and Preparation
Description
An account of the resource
This section includes about 20 cookbooks selected from the Wilbur Special Collections extensive Vermont cookbook collection for their representation of different points along the home-cooking chronology, from fully scratch cooking with a Yankee emphasis to the introduction of packaged products and the expansion of global flavors and recipes seen in cookbooks.
In addition this section includes interviews, excerpted recordings and articles on aspects of food production from butter-making, to cheese production, to cellaring and canning vegetables and fruits. These mostly refer to historical processes, although there are a few items that talk about the renewed interest in some of these types of processing, showing that older foodways have become new again.
Oral History
A resource containing historical information obtained in interviews with persons having firsthand knowledge.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
FW 10 "Home-brewing from cider; cures for cold, baldness, nervous disorders; herbal medicine"
Subject
The topic of the resource
University of Vermont--History--Catalogs
Folklore--Vermont--Catalogs
Vermont--History--Catalogs
Description
An account of the resource
detail on home-brewing cider and cider vinegar from the 30s and 40s
Creator
An entity primarily responsible for making the resource
University of Vermont. Library Folklore and Oral History Archives.
University of Vermont. Center for Research on Vermont.
Bushey, Kerry
Rider, Nellie
Source
A related resource from which the described resource is derived
University of Vermont Libraries folklore and oral history catalogue
Publisher
An entity responsible for making the resource available
Burlington, Vt. : The Center for Research on Vermont
Date
A point or period of time associated with an event in the lifecycle of the resource
1991
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur Z1343 .U54 1991
cider vinegar
hard cider
home cider-making
sweet cider