Browse Items (3 total)

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

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

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).