Summertime is for grilling: burgers, BBQ chicken, steak, and BBQ Freshwater Eel.  Yep, you heard me, BBQ eel. Fresh-caught from the rivers that feed into Lake Champlain, eel can be a delicious and unique addition to your summertime grill menu.

Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included.

Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed “fermentation fetishist,” Sandor Katz.  The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit […]

We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant.  That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens.  Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from […]

Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What’s not to love!? Learn how to make your own with a variety of flavor suggestions.

Add spice to your life by including these three new flavors to your list of kitchen essentials. Inspired by Indian cooking, these ingredients are versatile and tasty – recipes included!

READ THE FULL BLOG POST HERE Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet.  The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions.  Unigi sauce can be used to grill your own eel, or as a condiment. It is […]

Gluten Free Banana Oatmeal Pancakes Easily double, triple, or quadruple your recipe!  The below ingredient list make 5. Enjoy these fresh or prepare ahead as food prep.  I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up […]

I first met Tovar Cerulli, a former vegetarian, when he was in the process of publishing his new book about his decision to hunt game rather than eat commercial meat. I was struck by the emphasis Tovar places on mindfulness, and on the consideration we need to have about everything we eat.

Who isn’t cooking Asian these days? I just had friends over for a dinner of our grass-fed beef short ribs only to be reminded at the last minute that one of them was a vegetarian. Out came my wok, frozen shrimp from my freezer, some snow peas, green onions, red peppers and a variety of soy, oyster and fish sauces, along with some cooking sherry. I improvised and my hungry friend seemed satisfied with the end result, a quasi-Chinese shrimp stir-fry. But, if I’d had Nina Simond’s book, Simple Asian Meals, I might have cooked a dish that would have made my short-rib eating friends jealous.

Cookbook author and friend, Hiroshi Shimbo, writes about the special 7th century vegetarian cuisine still practiced today, Shojin Ryori, which I enjoyed on my visit to a Zen temple in Japan this spring.

Guest blogger Margo Davis returns with a story about her recent trip to one of the best places to eat in the world, San Sebastian, Spain. Enjoy her story of Michelin three-star restaurants and cultural icons!

by Margo Davis
Imagine cooking for the food maven of all times, Judith Jones….