Browse Items (19 total)

Nov 1986 at Winooski Sr Center with three men of French-Canadian heritage: Christmas cooperative blood sausage-making, community canning facility

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.…

1980 - summary of Burlington interviews on Greek culture including Easter food traditions, lamb's head stew, red-dyed eggs, cookies

Notes from interview(s) with Italian immigrants in Barre. Refers to picnics, stewed codfish and polenta at Christmas, Italian ices and grappa-making.

February 1979 interview includes daily farm chores in Franklin Cty, milk sales, butter-making, sugar-smuggling during war

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).

Syrian food with descendents of Winooski mill workers

Meat-cutting traditions and small butchers with French-Canadian and Italian heritage; includes Tourtiere recipe

Farmers in Addison country share Dutch cookies and their Dutch heritage.

Heritage of Jewish Sabbath in the Old North End: a little in main piece, sidebar on old north end Jewish bakeries. Sidebar, "Cholent and Kugel: A Little History"