Browse Items (19 total)

In conjunction with foodways demonstrations set up by the VFC for festivals around the state, the archive includes a collection of interviews with cooks which explore the interrelationship of food, heritage, and identity. These interviews also…

March 1986 compilation of oral histories of Italian families who moved to WRJ between 1890-1940 with details on pasta-making, raising pigs and making blood sausage, fried bread, eels, Falzarano, DePalo, Filosa families, gardening, tomatoes, canning,…

July 1979 interview with Barre granite sculptor of Italian heritage - grappa, wine-making, Italian celebrations, running liquor

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

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

Excerpts from interviews with Vermonters of various ethnic backgrounds with details on foodways and recipes: Abenaki/Indian, African-American, Cambodian/Vietnamese, Finnish/Swedish, French-Canadian, German/Austrian, Greek (incl info on Greek-owned…

Personal history of farming family with Finnish roots - good details on food pages 4-5, 7-8: how fed large family in Proctor VT with garden, foraging, milking/butter, home-brewed Kallia (molasses, hops, water) on page 7

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.

Includes food, recipes from Greece and memories of Easter in the old north end in the mid 1900s

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"