Browse Items (8 total)

1970 - shows increasing cultural diversity of foodways with recipes from different ethnic groups including German butter dumplings, yogurt and meatball soup "from an Armenian friend," La Stufata (Italian pot roast made with dried mushrooms),…

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…

story about Les Hook and Nova Kim, Vermont wildcrafters

Green Mountain Whittlin's LVII (2006), 37: very detailed description of food on Vermont farm (location not specified) in early 1900s: apples, butchering, baking, foraging

Green Mountain Whittlin's LV, 18: brief anecdote about picking blackberries with horse and wagon in Springfield

Green Mountain Whittlin's VOL LIII 20: tale of growing up on "self-sustaining" farm and eating dandelion greens, marsh marigolds, dandelion wine, lamb's quarters, garden greens.