Ethnic cultures
Ethnicity--Vermont
This collections explores the immigration history, cultural traditions, identity, and contemporary experience of cultural groups throughout the state. Field research documented the experience of immigrants in the nineteenth and twentieth centuries including families of Native American, African American, Cambodian, Vietnamese, Finnish, Swedish, Franco-American German, Austrian, Greek, Hungarian, Polish, Italian, Jewish, Russian, Spanish, El Salvadoran, Welsh, Scottish, Irish, and Yankee ancestries. This collection also includes fieldwork done with Jamaican migrant labor for the apple orchards and interviews with recent immigrants from Chile, Puerto Rico, Cuba, and Ecuador done in conjunction with the Burlington Latino Festival.
Vermont Folklife Center Archive
Vermont Folklife Center Archive
Native American recipes
Indian cookery--North America
Indians of North America--Food
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 bread starter, squaw bread, Indian mush/pudding, crayfish, roast skunk, squirrel fricasse, wild nut soup.
Clan of the Hawk, Inc.
Evansville, Vt. : Clan of the Hawk, Inc.
2008
UVM Special Collections Wilbur TX715 .N38 2008
With gratitude for food : a cookbook
Cookery--Vermont
Indian cookery
Indians of North America--Food--Vermont
Indians of North America--Food
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, Jack in the Pulpit root soup with game, hickory nut paste stew, beaver tail soup. Interesting inclusion of tourtiere also. Also info on tradtl Indian seasonings: coltsfoot, wild mint, maple sap vinegar, wild mustard, wild ginger. Includes focus on community healing, some historical maybe more authentic recipes include chokecherry gravy, pemmican, and cooking techniques.
Landers, Lorraine
Dawnland Center
Montpelier, Vt. : Dawnland Center
1999
UVM Special Collections Wilbur TX715 .W58 1999