A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

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

A Book Is On Its Way! As my interest in local farming has grown, I find myself writing a book…

haying

Time to Write the Book
It’s been an exhilarating two months since my last article on the growing phenomenon of farm-to-school programs. I’ve had three major trips–to Paris, New York and Palo Alto. They inspired me, but not in the way I expected. The trips away from In the Kitchen with Bronwyn made me realize that it really is time to write the book that’s been in my head for the last two years. And keeping up with the blog is not allowing me the time I need to work on a project that is so important to me, the project that allows me to describe why I love my adopted state so much and why I call Vermont home.

Sharing a Passion
My co-author is Laurie Burke, a writer on environmental issues for The Shelburne News. Her first book about her experiences growing up in the northwest corner of Vermont is called Skinny Dipping with Loons. We’d each been reading about, interviewing and experiencing the Vermont culinary world for several years when we discovered that we shared this passion. It seemed so natural to put our talent and interest together in the service of the farming community. We recognize that without the farm tradition in our state, there wouldn’t be such an interest in local and organic, now the “new normal” of so many agriculture projects.  

red barn_wide

Interest in Farms and Farming
Laurie and I are both excited and fascinated by what’s happening here in Vermont around the production and distribution of food. And, yes, we know that what is happening is not unique to this special place we live in. It’s happening everywhere there is a consciousness of the health concerns and sustainability issues affecting all of us. Interest in farms and farming is not just the acknowledgement of what’s wrong with the industrial agricultural complex, but the desire to change it. It’s drawing a new generation into the vortex of growing, raising, producing and distributing food products. I call it the “Food Evolution”. Here in Vermont, a state that has been dependent on farming as an economic driver for over 300 years, the food evolution has a special spirit. It is this spirit of independent enterprise radiating out of the local farming world that we will celebrate in the book.

I hope I haven’t given too much away! 

A Little Anticipation
We want everyone to be as excited as we are about our project. A little anticipation is a good thing! I look forward to keeping you up-to-date as our book emerges from the research and interview stage of development. Our deadline for the proposal is May 1st. Having your support makes the difference!

In the meantime, my blog team will be “recycling” blog stories that were popular over the last year with recipes and photographs that will remind you of how lucky Vermonters are to live in this wonderful food world!

Happy 2014. Sending you, my readers, all best wishes for the next twelve months of glorious cooking and superb eating!


Holiday Photo Memories 

Here are a few “postcards” of my trips during the last six weeks:

  • making-pies-at-table-1

    making-pies-at-table-1

    1

  • close-up-of-fruit-pie-2

    close-up-of-fruit-pie-2

    2

  • paris-statuary-3

    paris-statuary-3

    3

  • paris-dining-table-4

    paris-dining-table-4

    4

  • paris-greens-bouquet-5

    paris-greens-bouquet-5

    5

  • pumpkins-from-larpege-6

    pumpkins-from-larpege-6

    6

  • green-foam-dish-from-larpege-7

    green-foam-dish-from-larpege-7

    7

  • paris-scallop-dish-larpege-8

    paris-scallop-dish-larpege-8

    8

  • judith-jones-9

    judith-jones-9

    9

  • odessa-jonah-10

    odessa-jonah-10

    10

  • two-desserts-11

    two-desserts-11

    11

  • christmas-tea-12

    christmas-tea-12

    12

  • tea-and-crumpets-13

    tea-and-crumpets-13

    13

  • table-with-hors-doeuvres-14

    table-with-hors-doeuvres-14

    14

  • margo-davis-at-manresa-16

    margo-davis-at-manresa-16

    16

  • bronwyn-at-manresa-17

    bronwyn-at-manresa-17

    17

Images 1–5: A Thanksgiving dinner in Paris with my family. It was the best holiday dinner I’ve ever had at my daughter, Alexandra and son-in-law, Garret Siegel’s home–the only Thanksgiving meal I know of with a waiting list.

Images 6–8: A 12-course tasting dinner at the Parisian three- star restaurant, L’Arpege

Images 9–11: Christmas in New York with my stepmother, Judith Jones, shown here with my good friend, Will Bailey at our neighborhood boite, Olive & Fig; my two wonderful grandchildren, Odessa and Jonah, with two homemade desserts.

Images 12–13: A Christmas tea in Richmond, Vermont with best buddies, Janet Biehl and Eve Thorsen.

Images 14–17: A delightful birthday party in Palo Alto for my childhood friend and blog contributor, Margo Davis, with an additional memorable dinner at Manresa Restaurant in nearby Los Gatos.

All were delicious experiences that prove to me that the food world is there to help us celebrate and cherish the life we’re living and the people we love! 

A Bientot,

bronwyn-signature

Posted: 1-31-2014

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haying

Time to Write the Book
It’s been an exhilarating two months since my last article on the growing phenomenon of farm-to-school programs. I’ve had three major trips–to Paris, New York and Palo Alto. They inspired me, but not in the way I expected. The trips away from In the Kitchen with Bronwyn made me realize that it really is time to write the book that’s been in my head for the last two years. And keeping up with the blog is not allowing me the time I need to work on a project that is so important to me, the project that allows me to describe why I love my adopted state so much and why I call Vermont home.

Sharing a Passion
My co-author is Laurie Burke, a writer on environmental issues for The Shelburne News. Her first book about her experiences growing up in the northwest corner of Vermont is called Skinny Dipping with Loons. We’d each been reading about, interviewing and experiencing the Vermont culinary world for several years when we discovered that we shared this passion. It seemed so natural to put our talent and interest together in the service of the farming community. We recognize that without the farm tradition in our state, there wouldn’t be such an interest in local and organic, now the “new normal” of so many agriculture projects.  

red barn_wide

Interest in Farms and Farming
Laurie and I are both excited and fascinated by what’s happening here in Vermont around the production and distribution of food. And, yes, we know that what is happening is not unique to this special place we live in. It’s happening everywhere there is a consciousness of the health concerns and sustainability issues affecting all of us. Interest in farms and farming is not just the acknowledgement of what’s wrong with the industrial agricultural complex, but the desire to change it. It’s drawing a new generation into the vortex of growing, raising, producing and distributing food products. I call it the “Food Evolution”. Here in Vermont, a state that has been dependent on farming as an economic driver for over 300 years, the food evolution has a special spirit. It is this spirit of independent enterprise radiating out of the local farming world that we will celebrate in the book.

I hope I haven’t given too much away! 

A Little Anticipation
We want everyone to be as excited as we are about our project. A little anticipation is a good thing! I look forward to keeping you up-to-date as our book emerges from the research and interview stage of development. Our deadline for the proposal is May 1st. Having your support makes the difference!

In the meantime, my blog team will be “recycling” blog stories that were popular over the last year with recipes and photographs that will remind you of how lucky Vermonters are to live in this wonderful food world!

Happy 2014. Sending you, my readers, all best wishes for the next twelve months of glorious cooking and superb eating!


Holiday Photo Memories 

Here are a few “postcards” of my trips during the last six weeks:

[galleryview id=4 panelWidth=523 panelHeight=351 transitionSpeed=50 transitionInterval=2000]

Images 1–5: A Thanksgiving dinner in Paris with my family. It was the best holiday dinner I’ve ever had at my daughter, Alexandra and son-in-law, Garret Siegel’s home–the only Thanksgiving meal I know of with a waiting list.

Images 6–8: A 12-course tasting dinner at the Parisian three- star restaurant, L’Arpege

Images 9–11: Christmas in New York with my stepmother, Judith Jones, shown here with my good friend, Will Bailey at our neighborhood boite, Olive & Fig; my two wonderful grandchildren, Odessa and Jonah, with two homemade desserts.

Images 12–13: A Christmas tea in Richmond, Vermont with best buddies, Janet Biehl and Eve Thorsen.

Images 14–17: A delightful birthday party in Palo Alto for my childhood friend and blog contributor, Margo Davis, with an additional memorable dinner at Manresa Restaurant in nearby Los Gatos.

All were delicious experiences that prove to me that the food world is there to help us celebrate and cherish the life we’re living and the people we love! 

A Bientot,

bronwyn-signature

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haying

Time to Write the Book
It’s been an exhilarating two months since my last article on the growing phenomenon of farm-to-school programs. I’ve had three major trips–to Paris, New York and Palo Alto. They inspired me, but not in the way I expected. The trips away from In the Kitchen with Bronwyn made me realize that it really is time to write the book that’s been in my head for the last two years. And keeping up with the blog is not allowing me the time I need to work on a project that is so important to me, the project that allows me to describe why I love my adopted state so much and why I call Vermont home.

Sharing a Passion
My co-author is Laurie Burke, a writer on environmental issues for The Shelburne News. Her first book about her experiences growing up in the northwest corner of Vermont is called Skinny Dipping with Loons. We’d each been reading about, interviewing and experiencing the Vermont culinary world for several years when we discovered that we shared this passion. It seemed so natural to put our talent and interest together in the service of the farming community. We recognize that without the farm tradition in our state, there wouldn’t be such an interest in local and organic, now the “new normal” of so many agriculture projects.  

red barn_wide

Interest in Farms and Farming
Laurie and I are both excited and fascinated by what’s happening here in Vermont around the production and distribution of food. And, yes, we know that what is happening is not unique to this special place we live in. It’s happening everywhere there is a consciousness of the health concerns and sustainability issues affecting all of us. Interest in farms and farming is not just the acknowledgement of what’s wrong with the industrial agricultural complex, but the desire to change it. It’s drawing a new generation into the vortex of growing, raising, producing and distributing food products. I call it the “Food Evolution”. Here in Vermont, a state that has been dependent on farming as an economic driver for over 300 years, the food evolution has a special spirit. It is this spirit of independent enterprise radiating out of the local farming world that we will celebrate in the book.

I hope I haven’t given too much away! 

A Little Anticipation
We want everyone to be as excited as we are about our project. A little anticipation is a good thing! I look forward to keeping you up-to-date as our book emerges from the research and interview stage of development. Our deadline for the proposal is May 1st. Having your support makes the difference!

In the meantime, my blog team will be “recycling” blog stories that were popular over the last year with recipes and photographs that will remind you of how lucky Vermonters are to live in this wonderful food world!

Happy 2014. Sending you, my readers, all best wishes for the next twelve months of glorious cooking and superb eating!


Holiday Photo Memories 

Here are a few “postcards” of my trips during the last six weeks:

[galleryview id=4 panelWidth=523 panelHeight=351 transitionSpeed=50 transitionInterval=2000]

Images 1–5: A Thanksgiving dinner in Paris with my family. It was the best holiday dinner I’ve ever had at my daughter, Alexandra and son-in-law, Garret Siegel’s home–the only Thanksgiving meal I know of with a waiting list.

Images 6–8: A 12-course tasting dinner at the Parisian three- star restaurant, L’Arpege

Images 9–11: Christmas in New York with my stepmother, Judith Jones, shown here with my good friend, Will Bailey at our neighborhood boite, Olive & Fig; my two wonderful grandchildren, Odessa and Jonah, with two homemade desserts.

Images 12–13: A Christmas tea in Richmond, Vermont with best buddies, Janet Biehl and Eve Thorsen.

Images 14–17: A delightful birthday party in Palo Alto for my childhood friend and blog contributor, Margo Davis, with an additional memorable dinner at Manresa Restaurant in nearby Los Gatos.

All were delicious experiences that prove to me that the food world is there to help us celebrate and cherish the life we’re living and the people we love! 

A Bientot,

bronwyn-signature

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haying

Time to Write the Book
It’s been an exhilarating two months since my last article on the growing phenomenon of farm-to-school programs. I’ve had three major trips–to Paris, New York and Palo Alto. They inspired me, but not in the way I expected. The trips away from In the Kitchen with Bronwyn made me realize that it really is time to write the book that’s been in my head for the last two years. And keeping up with the blog is not allowing me the time I need to work on a project that is so important to me, the project that allows me to describe why I love my adopted state so much and why I call Vermont home.

Sharing a Passion
My co-author is Laurie Burke, a writer on environmental issues for The Shelburne News. Her first book about her experiences growing up in the northwest corner of Vermont is called Skinny Dipping with Loons. We’d each been reading about, interviewing and experiencing the Vermont culinary world for several years when we discovered that we shared this passion. It seemed so natural to put our talent and interest together in the service of the farming community. We recognize that without the farm tradition in our state, there wouldn’t be such an interest in local and organic, now the “new normal” of so many agriculture projects.  

red barn_wide

Interest in Farms and Farming
Laurie and I are both excited and fascinated by what’s happening here in Vermont around the production and distribution of food. And, yes, we know that what is happening is not unique to this special place we live in. It’s happening everywhere there is a consciousness of the health concerns and sustainability issues affecting all of us. Interest in farms and farming is not just the acknowledgement of what’s wrong with the industrial agricultural complex, but the desire to change it. It’s drawing a new generation into the vortex of growing, raising, producing and distributing food products. I call it the “Food Evolution”. Here in Vermont, a state that has been dependent on farming as an economic driver for over 300 years, the food evolution has a special spirit. It is this spirit of independent enterprise radiating out of the local farming world that we will celebrate in the book.

I hope I haven’t given too much away! 

A Little Anticipation
We want everyone to be as excited as we are about our project. A little anticipation is a good thing! I look forward to keeping you up-to-date as our book emerges from the research and interview stage of development. Our deadline for the proposal is May 1st. Having your support makes the difference!

In the meantime, my blog team will be “recycling” blog stories that were popular over the last year with recipes and photographs that will remind you of how lucky Vermonters are to live in this wonderful food world!

Happy 2014. Sending you, my readers, all best wishes for the next twelve months of glorious cooking and superb eating!


Holiday Photo Memories 

Here are a few “postcards” of my trips during the last six weeks:

[galleryview id=4 panelWidth=523 panelHeight=351 transitionSpeed=50 transitionInterval=2000]

Images 1–5: A Thanksgiving dinner in Paris with my family. It was the best holiday dinner I’ve ever had at my daughter, Alexandra and son-in-law, Garret Siegel’s home–the only Thanksgiving meal I know of with a waiting list.

Images 6–8: A 12-course tasting dinner at the Parisian three- star restaurant, L’Arpege

Images 9–11: Christmas in New York with my stepmother, Judith Jones, shown here with my good friend, Will Bailey at our neighborhood boite, Olive & Fig; my two wonderful grandchildren, Odessa and Jonah, with two homemade desserts.

Images 12–13: A Christmas tea in Richmond, Vermont with best buddies, Janet Biehl and Eve Thorsen.

Images 14–17: A delightful birthday party in Palo Alto for my childhood friend and blog contributor, Margo Davis, with an additional memorable dinner at Manresa Restaurant in nearby Los Gatos.

All were delicious experiences that prove to me that the food world is there to help us celebrate and cherish the life we’re living and the people we love! 

A Bientot,

bronwyn-signature

" ["post_title"]=> string(96) "A Book Is On Its Way! As my interest in local farming has grown, I find myself writing a book…" ["post_excerpt"]=> string(346) "Exciting news! It’s been an exhilarating two months since my last blog post. I’ve had three major trips–to Paris, New York and Palo Alto. They inspired me, but not in the way I expected. The trips away from In the Kitchen with Bronwyn made me realize that it really is time to write the book that’s been in my head for the last two years." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "a-book-is-on-its-way" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2014-02-01 00:02:38" ["post_modified_gmt"]=> string(19) "2014-02-01 00:02:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=3206" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(3206) }
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featured events

Food events that have caught my eye.

ArtsRiot Truck Stop!

ArtsRiot Truck Stop!


Dinner Club at Agricola Farm

Dinner Club at Agricola Farm


TASTY PICKS

Good Food & Noteworthy Businesses

Hardwick Beef Ad #2

 


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



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