Browse Items (112 total)

1999 - Funded by Vermont Office of Minority Health. Dawnland is a nonprofit org for American Indian people in Vt. Recipes include healthier choices plus some info on indigenous foods and tradtl recipes like cattail pollen flapjacks, wild green salad,…

1990 - Focus on hunted and foraged ingredients. Not much text but good variety recipes with some how-tos, e.g. 98 - how to collect and cook cattail shoots and prepare milkweed (scanned), eels, smelts, trout, big game: bear, moose, venison, foraged…

2008 - Recipes and food lore from Native Abenaki Hawk clan in Brownington with intro and memories/anecdotes from chief Lone Cloud. Includes details on acorn meal, wild sage bread, frog's legs, moose, muskrat, pigeon, fiddlehead fern stew, Emptyin's…

1957 - starts after deer hunted with dressing the kill, then hanging and butchering, and recipes at end. Input from Marlboro College prof of forestry.

Posts/articles by former Vt secretary of agriculture about events/evolutions in Vermont's agricultural history.

Memoir by Green Mountain College prof about homesteading in Vermont including detail on growing/raising/making own food and importance of doing so.

A 1952 advisory bulletin on sheep-farming in Vermont with stats and details on wool market oppty (Boston biggest national market) and a little on lamb meat.

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…

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).

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