Browse Items (19 total)

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

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

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.

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

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"

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

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

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

Syrian food with descendents of Winooski mill workers