We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN
Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan
Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne
People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

The Intervale – An Unexpected Adventure

Burlington’s Intervale offers a multitude of game changing initiatives including community supported agriculture, large scale composting, farm incubators and this year, an online Summervale festival. It is a model for food and farming organizations throughout the world. It is working to foster a local food economy that is good for people and the planet.
fresh blog posts
Join me In the Kitchen with Bronwyn, to continue the tradition of American kitchens. Through these blog posts we will do it with good food and good conversation. Let’s share our stories, inspire each other, and in the process, define together the food we love.

Pandemic Silver Lining

The pandemic has us gathering around our dinner tables with homecooked meals and sharing more family time than ever before. With more time to spare, we are also thinking more about how and where our food is grown. Eat and shop confidently with Farmers to You.

Digging the Dirt for a More Sustainable Future

Farmers have always been vital, but the recent national food supply challenges have shed a refreshed spotlight on the work of our local farmers. Each farm, and the people behind it, have a story. These are their stories.

Shop Local!

Curbside pickup – Creative Measures to Support Our Local Farmers If there was ever a time to truly embrace our local farmers – it is NOW. It seems that locally grown food and sourced products are more available than ever. My journey of discovering how to access local bounty in these current times has introduced […]

Quarantine Cuisine – Part II

Food always brings joy, but this is especially true now, as we live in a world of social isolation from the ones we love.

#QuarantineCuisine

Sharing our creative cooking stories As we settle in to these uncertain and changing times, there is much to be grateful for, and much for us to find humor in. Early on – Bronwyn realized she just might run out of toilet paper, underestimating our current “state of affairs.” There was plenty of food in […]
featured recipes

Three New Must-Haves For Your Spice Cabinet

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!

Unagi – Preparation and Serving Suggestions

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

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 […]
Author`s Corner
I’m a writer, myself, and so love to read what other food writers have to say. I hope you enjoy reading about cookbooks and books about food as much as I do!

The Mindful Carnivore

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.

Simple Asian Meals

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.
Spoon Fed Stories
Some of us, home cooks—and I include myself in this group—love food so much we find our lives structured and embellished by our food experiences. Spoon Fed Stories are our stories, the stories of family and friends. Think of this as the kitchen table where we share the fun and the adventures we’ve had with food.

The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo

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.

From the Sea Cloud to the Cloud Nine of Dining

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!

Imagine Who Is Coming to Dinner

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

Edible Green Mountains Cooks Issue Feature

Bronwyn Jones Dunne Selected by IACP as Featured Blogger
featured events
Food events that have caught my eye.

Burlington Farmer's Market | Saturdays 8:30a-2p

School of the New American Farmstead - Press Release

ArtsRiot | TRUCK STOP May 17 - Aug 30
a La Carte Videos
Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes
Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen
Blog Archives
- The Intervale – An Unexpected Adventure - Jun 2020
- Pandemic Silver Lining - Jun 2020
- Digging the Dirt for a More Sustainable Future - May 2020
- Shop Local! - May 2020
- Quarantine Cuisine – Part II - Apr 2020
- #QuarantineCuisine - Apr 2020
- Armchair Traveling – Part II - Mar 2020
- ARMCHAIR TRAVELING - Mar 2020
- Everybody Loves Cheese - Feb 2020
- Love food? Love Farmers! - Dec 2019
- Our Treasured Cookbooks - Nov 2019
- Pumpkins of all shapes and sizes - Oct 2019
- Three New Must-Haves For Your Spice Cabinet - Jul 2019
- dEELicious Flavors for your Summer Grill - Jun 2019
- Go Bananas at Burlington Farmer’s Market - May 2019
- Five Reasons to Pursue Continuing Education - May 2019
- Mind Your Macros – there’s an app for that - Apr 2019
- A Love Affair with Fermented Fare - Mar 2019
- Onion Soup for the Soul - Mar 2019
- Dinners with Bronwyn - Feb 2019
- Top Three Weekend Activities - Jan 2019
- Muffins posing as cupcakes - Dec 2018
- ‘Tis the Season - Dec 2018
- Four Things I learned in Cooking Class - Oct 2018
- Gastronomy from Coast to Coast - Oct 2018
- Meghan Markle moves the conversation on diversity with a celebration of food - Sep 2018
- I Love Early Fall…From My Head…To-ma-toes - Sep 2018
- Some things you only need to do once - Sep 2018
- Meet My Flock - Aug 2018
- Summer Crowd Pleaser - Jul 2018
- Seven joys of urban farming - Jun 2018
- Wild and Untamed - Jun 2018
- 5 Mistakes of a First Time Gardener - May 2018
- How I Failed in Boston - Apr 2018
- Love your FOOD | Love your FARMer - Apr 2018
- Poor Poh-tay-toe… - Apr 2018
- Love Lives Here…in Burlington! - Mar 2018
- Flashy New South End City Market - Feb 2018
- The Hungry Bookworms - Feb 2018
- A Road Well-traveled - Jan 2018
- Baby…it’s cold outside - Jan 2018
- How to Make Chocolate Peanut Butter Granola: A Story of Holiday Blunders - Dec 2017
- Triple Dipple Pickles - Dec 2017
- COLD days, HOT coffee - Nov 2017
- A Deviation of Appreciation - Oct 2017
- Remembering Judith Jones, A Culinary Luminary – a film - Oct 2017
- The Rice Whisperer – a sequel - Oct 2017
- Love your food & Love your neighbor - Oct 2017
- TELL YOUR FRIENDS! Each new subscriber in October = $2 donation to Vermont Foodbank - Oct 2017
- Judith Jones New York Memorial – October 4th - Sep 2017
- Sum sum summertime = Champlain Valley Fair - Sep 2017
- Soooo Many Momos - Sep 2017
- Judith Jones Memorial – August 26th, 2017 - Aug 2017
- In Loving Memory of Judith Jones: March 10, 1924 – August 2, 2017 - Aug 2017
- The Left Coast - Jul 2017
- The Duck Whisperer - Jul 2017
- Right in My Backyard: Trillium Hill Farm Part II - Jun 2017
- Right in My Backyard: Trillium Hill Farm - Jun 2017
- Where Food Comes From - Jun 2017
- A Day of Dining in New Orleans - May 2017
- Sautéed Fiddleheads in Butter with Lemon and Garlic - May 2017
- This is Not a Gardening Blog II - May 2017
- When Life Gives You Bruised Apples…Make Applesauce!!! - May 2017
- This is Not a Gardening Blog - Apr 2017
- New Guest Writer: Welcome Corrie to the Green Mountain State! - Apr 2017
- A Farewell To The Green Mountain State - Jul 2016
- Zabby & Elf’s Stone Soup, Part II - May 2016
- Zabby & Elf’s Stone Soup - Mar 2016
- Gratitude - Dec 2015
- Food Entrepreneurs Part V: Brio Coffeeworks - Nov 2015
- Food Entrepreneurs Part IV: Tomgirl Juice Co. - Oct 2015
- Food Entrepreneurs Series Part III: The Bakery At The Farmhouse Kitchen - Aug 2015
- Food Entrepreneurship in Vermont Part II: Bijou Fine Chocolates - Jul 2015
- Summer Events In Vermont - Jul 2015
- Is Localizing America’s Food System Possible? - Jun 2015
- Food Entrepreneurship in Vermont Part I: SharkBite Hummus - Jun 2015
- Nourish Vermont: Traditional Foods and Health Gathering - May 2015
- Late Sugaring In The Northeast Kingdom - May 2015
- Baking With Bayley Hazen Blue - Apr 2015
- Vermont Artisan Village - Mar 2015
- A Rare Book Indeed - Nov 2014
- It’s Time for an Organic Revolution! - Sep 2014
- Food for the Soul as well as the Body: Shojin Ryori - Aug 2014
- The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo - Aug 2014
- Better than Summer Camp: Summer Programs in Cheese Making, Fermentation, Charcuterie, Draft Horse Farming & Food Writing at Sterling College - May 2014
- We Did It! GMO Labeling Passed in Both the Vermont House & Senate - Apr 2014
- A Very Important Birthday: Judith Jones Celebrates Her 90th Birthday! - Mar 2014
- A Book Is On Its Way! As my interest in local farming has grown, I find myself writing a book… - Jan 2014
- After the Barn Fire Fundraiser Dinner to Benefit Maple Wind Farm – Tues, Jan 28 at Hinesburgh Public House - Jan 2014
- Sign Up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 to the VT Foodbank for each subscription through Dec 31! - Nov 2013
- A Recipe for the Holidays from Shelburne Farms - Nov 2013
- When the Farm is a School: Shelburne Farms - Nov 2013
- Bronwyn Jones Dunne Selected by IACP as Featured Blogger - Nov 2013
- Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet - Oct 2013
- Farm to School – Not Just a Slogan - Oct 2013
- The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen - Aug 2013
- The “Zetterburger” Recipe - Aug 2013
- From the Sea Cloud to the Cloud Nine of Dining - Aug 2013
- Making Fresh Mozzarella - Jul 2013