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Dublin Core
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Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
"Fishing in the Forties"
Subject
The topic of the resource
Folklore--Vermont--Periodicals
Vermont--Social life and customs--Periodicals
Vermont--History--Periodicals
Description
An account of the resource
Green Mountain Whittlin's LIV, 28: fishing with dad on Shelburne Pond for pickerel, northern pike, northern walleye, perch, fried to eat or canned for winter chowder
Creator
An entity primarily responsible for making the resource
Isham, Ina M.
Source
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Green Mountain whittlin's
Publisher
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Burlington, Vt. : Green Mountain Folklore Society
Identifier
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UVM Special Collections Wilbur GR110.V4 G73
canned fish
fishing
fried fish
Shelburne Pond
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
"Found Food: Identifying and Cooking the Gifts of Nature"
Subject
The topic of the resource
Vermont--Newspapers
Vermont--Cookery
Description
An account of the resource
story about Les Hook and Nova Kim, Vermont wildcrafters
Creator
An entity primarily responsible for making the resource
Pasanen, Melissa
Source
A related resource from which the described resource is derived
Burlington free press
Publisher
An entity responsible for making the resource available
Burlington, Vt.: The Free Press
Date
A point or period of time associated with an event in the lifecycle of the resource
7/30/2002
Identifier
An unambiguous reference to the resource within a given context
UVM Libraries Microforms--shelved by title
foraging
mushrooms
wild greens
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
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Title
A name given to the resource
"The Green Mountain Potato in Co-operation"
Subject
The topic of the resource
Vermont--Periodicals
Description
An account of the resource
Nov-Dec 1926 (p. 90-92) - celebration by one farmer of GMP (developed in 1878 in Charlotte) and explanation of logistics of farming it, trying to urge others to farm it.
Creator
An entity primarily responsible for making the resource
Dimock, Julian A.
Source
A related resource from which the described resource is derived
Vermont Review
Date
A point or period of time associated with an event in the lifecycle of the resource
Nov-Dec 1926
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur QUARTO W5a R3252
agriculture
Green Mountain Potato
potatoes
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Migration: Past
Description
An account of the resource
Human settlement of Vermont began with Native American tribes who were displaced by first the French colonists and then by other mostly western European immigrants who came to escape oppression of different sorts (poverty, starvation, religious persecution) and also simply in search of economic opportunity. Through the late 1800s, federal policy allowed for a fairly diverse mix of European immigrants, although certain ethnicities were definitely favored. In the early 1920s, both policy and economic factors stemmed the flow of immigration.
The first humans believed to arrive in what we now know as Vermont were the Abenaki, “people of the dawn.” In the 16th century, the French became the first European immigrants to what the Abenaki called Ndakinna, “our land,” bringing a fort, trading outposts and missionary chapels.
The Treaty of Paris in 1763 ended large-scale French immigration and the English began to arrive, dubbed Yankee, English descendents born on American soil. They were flanked by Scots, Irish, Dutch, Germans and still some French. The largest early non-English group arriving in Vermont during this period was Scottish, settling largely in Caledonia county. There were also significant numbers of Dutch who came from the former Dutch colony of New York, many of whom settled in the Champlain Valley to farm. There were also a relatively high number of free blacks/African-Americans, particularly in Vergennes and Sheldon. The Abenaki population had been decimated by war and disease; those remaining settled mostly in Franklin country.
From 1776-1881, the US had an open door immigration policy, but preferred Western and Northern Europeans who they actively recruited. However, since life was relatively stable in Europe and it was expensive to relocate, there was not much movement. The 1840s brought a major change with the Irish potato famine and the Russian pogroms both resulting in major influxes of Irish and Russian Jews arriving in the US and in Vermont. By 1850, the Irish were the largest foreign-born group in Vermont. Industrialization in the 1880s and ‘90s with growth in slate, granite and woolen mills drew immigrants from Wales, Italy and Switzerland, among other countries. French-Canadians also came south due to Quebec’s weak economy.
Vermont actually recruited “desirable” northern Europeans (English, Finns, Swedes), but by the 1890s more immigrants were arriving from southern and eastern Europe – and were not always welcomed. Christian Greeks and Lebanese fled persecution and Russians and Poles of Jewish heritage did the same. The national Quota Acts of 1921 and 1924 along with the Great Depression effectively ended the kind of significant immigration that contributed to the historical make-up of Vermont’s population.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
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Title
A name given to the resource
"A Taste from the Past: Syrian Food from a Winooski Mill Family"
Subject
The topic of the resource
Vermont--Newspapers
Immigrants--Vermont
Description
An account of the resource
Syrian food with descendents of Winooski mill workers
Creator
An entity primarily responsible for making the resource
Pasanen, Melissa
Source
A related resource from which the described resource is derived
Burlington free press
Publisher
An entity responsible for making the resource available
Burlington, Vt.: The Free Press
Date
A point or period of time associated with an event in the lifecycle of the resource
8/20/2002
Identifier
An unambiguous reference to the resource within a given context
UVM Libraries Microforms--shelved by title
koosa
Lebanese
Syrian
Winooski
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Dublin Core
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Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
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Title
A name given to the resource
"Apple Culture in Vermont"
Subject
The topic of the resource
Vermont--Periodicals
Description
An account of the resource
Jan-Feb 1927 (p. 136-139) - overview of commercial apple culture in VT, which started 15 years before this. Notes first orchard of any size 1819 in South Hero, 1880 Fameuse orchard in East Highgate, etc. all listed. Diff periods of apple cultivation from cider apples to commercial whole fruit with varieties.
Creator
An entity primarily responsible for making the resource
Cummings, M.B.
Source
A related resource from which the described resource is derived
Vermont Review
Date
A point or period of time associated with an event in the lifecycle of the resource
Jan-Feb 1927
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur QUARTO W5a R3252
agriculture
apples
orchards
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Agrarian Practices
Description
An account of the resource
This section, while by no means comprehensive, touches on some of the key aspects of food acquisition and cultivation in Vermont. Below is some brief background on some of the major food sources and farming emphases in Vermont over the last 200-plus years.
Maple: Legends describe the discovery of the sweetness within the maple tree in various ways. The most common tale involves a native hunter who notches his tomahawk into a sugar maple for safe storage one night. When his children go to fetch water the next day they leave their empty pot at the foot of the tree while they run off to play. The pot mysteriously fills with clear liquid and the venison their mother cooks in it has an unusually sweet flavor. The liquid, they discover, was not water, but sap dripping from the hatchet notch in the tree. The first settlers learned from the natives to make “Indian molasses” or “Indian sugar,” a homemade sweetener used when white sugar was rare and expensive. Although it can be hard to find today, maple sugar–then solidified into cakes–was the common form before refrigeration enabled longer-term storage of syrup. The Quakers promoted it as slave-free sugar and Thomas Jefferson, who planted a sugarbush at Monticello, hoped that maple sugar might make the country more self-sufficient. Founded in 1893, the Vermont Maple Sugar Makers’ Association claims to be the oldest agricultural association in the country and the state is the largest U.S. producer of maple syrup.
Hunting/Fishing: Bow hunting represents the earliest form of deer hunting in Vermont as practiced by the indigenous Abenaki, who depended on wildlife including the once abundant Atlantic salmon that returned each year to spawn before dams and polluted waterways put them on the endangered species list. Early settlers followed their example and Vermont still has an active community of hunters and fishermen who hunt everything from quail to cottontail rabbits to black bears. What is killed is almost always eaten and community game suppers even offer tastes of raccoon, muskrat, and squirrel. Long weekends away at deer camp are legendary and a young hunter’s first buck is reason for major celebration–and lots of venison stew or chili. During the winter, small huts sprout up along the frozen edges of Lake Champlain from which hardy souls fish through the ice for perch, smelt, trout, and hatchery-bred Atlantic salmon. In mid-April, anglers can start fly-fishing for trout in rivers and streams and in October, camouflaged boats slowly purr through lakes in search of duck.
Foraging: Like all first nations peoples, the Native Americans as the first human settlers in Vermont made use of existing plant life as food, eating inmature leaves, roots, berries and mushrooms. Early settlers followed their example as part of their efforts to survive while establishing agriculture. The traditions remain and have, in fact, become almost faddish with restaurants boasting of the first wild leeks (ramps), fiddleheads (the curled tips of ostrich ferns) and a variety of wild mushrooms. Other commonly foraged items include young dandelion leaves and berries.
Dairy has been Vermont’s most important agricultural product for more than 150 years, although the state’s dairy farmers struggle today in a commodity market in which larger out-of-state farms have advantages over typically smaller-scale Vermont agriculture. Many are going organic or creating local milk brands to keep small family farms alive and preserve the working landscape. Vermont does boast the highest per capita number of farmstead cheesemakers (meaning the cheese is made on the same farm as the herd or flock of animals) and has built a reputation across the country for award-winning cheese.
Sheep and lamb: Despite folklore to the contrary, cows have never actually outnumbered people in Vermont—but sheep have. From the 1820s to the 1860s, Vermont farmers made a great business of raising wool to satisfy the booming New England textile mills, bringing the sheep population at one point to well over one and a half million animals against a human count of less than three hundred thousand. Lamb and mutton for the farmhouse table were an inevitable sideline and spring lamb was especially welcomed as the first fresh meat after a long winter. But prices fell and the frontier pushed westward, opening up the wide flat plains of the Midwest for more economical ways to raise sheep.
Apples have blossomed in Vermont since colonial times when every hill farmer planted a few trees as part of their homestead. The fruit had many uses; they could be eaten fresh or stored to eat months later; cooked into pies or sauce; dried, canned, or pickled; and made into cider and cider vinegar. Cider—both sweet and hard—was the homegrown beverage of choice, and was also sometimes distilled further into applejack or apple brandy. Early varieties included Cox’s Orange Pippin brought over from Europe, Fameuse or Snow known for its snow-white flesh, and the whimsically named Sheep’s Nose. There were good keeper apples, apples with the juicy tartness perfect for cider, and naturally sweet apples that collapsed quickly into applesauce. As apple-growing developed into a commercial business in the late 1800s, apple diversity continued with traveling grafters carrying twigs across the state to ensure the perpetuation of preferred varieties. A few severe winters in the early 1900s, however, devastated many Vermont orchards and replanting focused on the most disease-resistant, cold-hardy, shippable varieties, led by the now iconic McIntosh. The harvests of the roughly 40 commercial apple producers left in Vermont today are still dominated by this shiny red variety, although many are rediscovering some of the older, less familiar apples.
Wheat: Historically, the Champlain Valley was a grain-growing area and was known, around the 1820s at its peak, as the bread basket of the U.S. As the Champlain Canal down the Hudson River opened up the market opportunity initially, the Erie Canal brought its demise because it opened up access to the flat plains of the west where grain production was more efficient than Vermont.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
"Blackberrying"
Subject
The topic of the resource
Folklore--Vermont--Periodicals
Vermont--Social life and customs--Periodicals
Vermont--History--Periodicals
Description
An account of the resource
Green Mountain Whittlin's LV, 18: brief anecdote about picking blackberries with horse and wagon in Springfield
Creator
An entity primarily responsible for making the resource
Baker, Gladys C.
Source
A related resource from which the described resource is derived
Green Mountain whittlin's
Publisher
An entity responsible for making the resource available
Burlington, Vt. : Green Mountain Folklore Society
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur GR110.V4 G73
berries
foraging
Springfield
-
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e1d9fe48e65dd146a15993e7cf8f7c10
Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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8
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a9c445b324ac451a8a900739f0bc7bdf
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Procecssing and Preparation
Description
An account of the resource
This section includes about 20 cookbooks selected from the Wilbur Special Collections extensive Vermont cookbook collection for their representation of different points along the home-cooking chronology, from fully scratch cooking with a Yankee emphasis to the introduction of packaged products and the expansion of global flavors and recipes seen in cookbooks.
In addition this section includes interviews, excerpted recordings and articles on aspects of food production from butter-making, to cheese production, to cellaring and canning vegetables and fruits. These mostly refer to historical processes, although there are a few items that talk about the renewed interest in some of these types of processing, showing that older foodways have become new again.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
"Butter Making"
Subject
The topic of the resource
Folklore--Vermont--Periodicals
Vermont--Social life and customs--Periodicals
Vermont--History--Periodicals
Description
An account of the resource
First-persons memoir of butter-making in their childhoods: Pond from Richford June 11, 1986 (p. 1-5) and photos of equipment 6-7, Warden from Barnet. May 1985 (8-20)
Creator
An entity primarily responsible for making the resource
Pond, Arthur J.
Source
A related resource from which the described resource is derived
Green Mountain whittlin's, Vol. 34
Publisher
An entity responsible for making the resource available
Burlington, Vt. : Green Mountain Folklore Society
Date
A point or period of time associated with an event in the lifecycle of the resource
1986
Identifier
An unambiguous reference to the resource within a given context
UVM Special Collections Wilbur GR110.V4 G73
Barnet
butter
butter-making
churning equipment
dairy
prohibition
Richford
winter milking
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Migration: Past
Description
An account of the resource
Human settlement of Vermont began with Native American tribes who were displaced by first the French colonists and then by other mostly western European immigrants who came to escape oppression of different sorts (poverty, starvation, religious persecution) and also simply in search of economic opportunity. Through the late 1800s, federal policy allowed for a fairly diverse mix of European immigrants, although certain ethnicities were definitely favored. In the early 1920s, both policy and economic factors stemmed the flow of immigration.
The first humans believed to arrive in what we now know as Vermont were the Abenaki, “people of the dawn.” In the 16th century, the French became the first European immigrants to what the Abenaki called Ndakinna, “our land,” bringing a fort, trading outposts and missionary chapels.
The Treaty of Paris in 1763 ended large-scale French immigration and the English began to arrive, dubbed Yankee, English descendents born on American soil. They were flanked by Scots, Irish, Dutch, Germans and still some French. The largest early non-English group arriving in Vermont during this period was Scottish, settling largely in Caledonia county. There were also significant numbers of Dutch who came from the former Dutch colony of New York, many of whom settled in the Champlain Valley to farm. There were also a relatively high number of free blacks/African-Americans, particularly in Vergennes and Sheldon. The Abenaki population had been decimated by war and disease; those remaining settled mostly in Franklin country.
From 1776-1881, the US had an open door immigration policy, but preferred Western and Northern Europeans who they actively recruited. However, since life was relatively stable in Europe and it was expensive to relocate, there was not much movement. The 1840s brought a major change with the Irish potato famine and the Russian pogroms both resulting in major influxes of Irish and Russian Jews arriving in the US and in Vermont. By 1850, the Irish were the largest foreign-born group in Vermont. Industrialization in the 1880s and ‘90s with growth in slate, granite and woolen mills drew immigrants from Wales, Italy and Switzerland, among other countries. French-Canadians also came south due to Quebec’s weak economy.
Vermont actually recruited “desirable” northern Europeans (English, Finns, Swedes), but by the 1890s more immigrants were arriving from southern and eastern Europe – and were not always welcomed. Christian Greeks and Lebanese fled persecution and Russians and Poles of Jewish heritage did the same. The national Quota Acts of 1921 and 1924 along with the Great Depression effectively ended the kind of significant immigration that contributed to the historical make-up of Vermont’s population.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
"Choice Cuts: The best meat, the best memories at local butchers"
Subject
The topic of the resource
Vermont--Newspapers
Immigrants--Vermont
Description
An account of the resource
Meat-cutting traditions and small butchers with French-Canadian and Italian heritage; includes Tourtiere recipe
Creator
An entity primarily responsible for making the resource
Pasanen, Melissa
Source
A related resource from which the described resource is derived
Burlington free press
Publisher
An entity responsible for making the resource available
Burlington, Vt.: The Free Press
Date
A point or period of time associated with an event in the lifecycle of the resource
1/14/2003
Identifier
An unambiguous reference to the resource within a given context
UVM Libraries Microforms--shelved by title
Burlington
butcher shops
French-Canadian
Italian
St. Albans
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Migration: Present
Description
An account of the resource
The 2010 census numbers show that diversity has increased in Vermont. Although it still ranks as one of the most homogenous states, according to the Burlington Free Press (February 11, 2011), the percentage of the Green Mountain state’s population that is non-Hispanic white dropped from about 96 percent in 2000 to 94 percent last year, while those who identify themselves as black or African-American doubled. A significant part of this change can be attributed to the arrived of more than 1000 refugees from Africa to Vermont over the last decade.
Since the Refugee Act of 1980 created the first general United States refugee admission policy, the inaugural groups of Vietnamese, Cambodian, and Laotian refugees came to Vermont in the early 1980s and a steady flow from around the world has arrived each year since, over 2000 each decade.
According to statistics from the Vermont Refugee Resettlement Program, the 1990s brought over 1,200 refugees from Bosnia (also Kosovo) and 783 from Southeast Asia. Then, in the first decade of the 21st century, the largest numbers came from Africa (909 from Congo and the Democratic Republic of Congo, Burundi, Somalia and Sudan) and the Balkan region (487) with continued arrivals from Southeast Asia (474). Over the last two decades, about 200 refugees have also arrived from the former Soviet Union. In addition, although not technically refugees, over 100 Tibetans have come to Vermont since 1993.
The majority of refugees are settled in Chittenden County to benefit from broader employment opportunities and support services, although some have been placed in Middlebury and the Barre-Montpelier area. Non-refugee groups of new Americans from other parts of the world include a number of people from India, many of whom come to work for IBM or to study or work at the University of Vermont, who have also largely settled in Chittenden County.
The impact of these new cultures arriving over the last 30 years has started to have an effect on the Vermont food scene, particularly in more urban areas, through the establishment of restaurants, specialty food shops and farmers market stands. Their longer term impact on Vermont foodways remains to be seen but they have introduced new flavors, techniques and ingredients to our food scene.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
"City's World Markets"
Subject
The topic of the resource
Vermont--Newspapers
Immigrants--Vermont
Description
An account of the resource
Refugees and other immigrants have set up food markets to make available some of their native foods.
Creator
An entity primarily responsible for making the resource
Pasanen, Melissa
Source
A related resource from which the described resource is derived
Burlington free press
Publisher
An entity responsible for making the resource available
Burlington, Vt.: The Free Press
Date
A point or period of time associated with an event in the lifecycle of the resource
4/22/2003
Identifier
An unambiguous reference to the resource within a given context
UVM Libraries Microforms--shelved by title
Bosnian refugees
Indian foodways
Russian
Vietnamese
-
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Migration: Present
Description
An account of the resource
The 2010 census numbers show that diversity has increased in Vermont. Although it still ranks as one of the most homogenous states, according to the Burlington Free Press (February 11, 2011), the percentage of the Green Mountain state’s population that is non-Hispanic white dropped from about 96 percent in 2000 to 94 percent last year, while those who identify themselves as black or African-American doubled. A significant part of this change can be attributed to the arrived of more than 1000 refugees from Africa to Vermont over the last decade.
Since the Refugee Act of 1980 created the first general United States refugee admission policy, the inaugural groups of Vietnamese, Cambodian, and Laotian refugees came to Vermont in the early 1980s and a steady flow from around the world has arrived each year since, over 2000 each decade.
According to statistics from the Vermont Refugee Resettlement Program, the 1990s brought over 1,200 refugees from Bosnia (also Kosovo) and 783 from Southeast Asia. Then, in the first decade of the 21st century, the largest numbers came from Africa (909 from Congo and the Democratic Republic of Congo, Burundi, Somalia and Sudan) and the Balkan region (487) with continued arrivals from Southeast Asia (474). Over the last two decades, about 200 refugees have also arrived from the former Soviet Union. In addition, although not technically refugees, over 100 Tibetans have come to Vermont since 1993.
The majority of refugees are settled in Chittenden County to benefit from broader employment opportunities and support services, although some have been placed in Middlebury and the Barre-Montpelier area. Non-refugee groups of new Americans from other parts of the world include a number of people from India, many of whom come to work for IBM or to study or work at the University of Vermont, who have also largely settled in Chittenden County.
The impact of these new cultures arriving over the last 30 years has started to have an effect on the Vermont food scene, particularly in more urban areas, through the establishment of restaurants, specialty food shops and farmers market stands. Their longer term impact on Vermont foodways remains to be seen but they have introduced new flavors, techniques and ingredients to our food scene.
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
"Commemorating the Day of the Dead: A Taste of a Long, Rich - but hardly ghoulish - Mexican Tradition"
Subject
The topic of the resource
Vermont--Newspapers
Immigrants--Vermont
Description
An account of the resource
Vermonters of Mexican heritage share food and other traditions of Day of the Dead.
Creator
An entity primarily responsible for making the resource
Pasanen, Melissa
Source
A related resource from which the described resource is derived
Burlington free press
Publisher
An entity responsible for making the resource available
Burlington, Vt.: The Free Press
Date
A point or period of time associated with an event in the lifecycle of the resource
11/2/2004
Identifier
An unambiguous reference to the resource within a given context
UVM Libraries Microforms--shelved by title
Day of the Dead
Mexican