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
From WPA project interviews/life stories of Barre residents describes widow making ravioli for catering, and meal she will serve to "Americans" from Montpelier.
Story on Duclos-Thompson Farm where Tom Duclos, who grew up nearby on a dairy farm, and now raises sheep. Includes history of sheep-farming in Vermont.
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)
Green Mountain Whittlin's/Green Mountain Folklore Society VOL LII, 48: dad growing up hunting in Windsor county, hunting rituals but never brought one home because Ct. wife couldn't handle a dead deer
Two women who grew up in different Vermont towns with different religions share memories of Easter and Passover foods and rituals, including home-grown horseradish.
Vermont History, Jan 1960: general info on Italian immigration to Vermont with food/beverage details on planting chicory, grape vines for homemade wine, grappa, mushrooming, polenta, Italian bakeries in Barre