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:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

An Adventure in Cooking, Food & Healthy Living…

By Cheryl Hooper-Feeney

Just as I was sitting down to write a new blog post for a new year, Cheryl Hooper-Feeney, a friend and former student from South Burlington, Vermont, surprised me with the following story about her own resolution to lose weight using the sound philosophy of Julia Child —healthy eating is also delicious if you follow the classic recipes and forget “convenience” foods. I can’t think of a better way to begin the New Year! Please see her sister’s Roasted Root Vegetable recipe, the best recipe I’ve seen yet for roasting vegetables! — Bronwyn

My Life in France by Julia Child bookcover

My husband, Dan, and I both like to cook, so when we saw a course offered by Bronwyn Dunne through the Osher Lifelong Learning Institute at the University of Vermont in Burlington, we jumped at the chance to participate in Cooking with the Masters. Based on the research, knowledge and recipes of Julia Child in Mastering the Art of French Cooking, we learned more about the benefits of using fresh produce, meats, fish and poultry, making our own salad dressings, pastry for pies and quiches, and much more. We participated along with a curious and delightful group of adult learners.

As interesting and engaging as that the course was, I had an over-riding personal concern: how to maintain my love of cooking and baking and keep a focus on my goal of reducing my weight and increasing my physical stamina, strength and balance. A closer read and reflection upon the life and writings of Julia Child and her associates, Louisette Bertholle and Simone Beck, revealed several interesting and illuminating ideas and realities to me.

For Julia, cooking and dining were true acts of communing and communion with her beloved husband, Paul, and her many friends, including Judith Jones, across Europe and the USA. That being said, I noticed a close interrelatedness among many aspects of cooking and dining together. Preparing food and serving each other, or our friends, we keep a joyful eye on portion control, dietary balance, and presentation that is appealing to the sense of sight, as well as aroma and taste. Julia and company were gourmets; never gluttons. There was always a sense of sharing a meal for nourishment, physical and spiritual, and then enough physical activity to keep one fit and the body maintained and moving.

My husband and I keep this in mind as we prepare food and enjoy it together. So far this mantra has had positive results for each of us, and we intend to continue this focus as we enter the New Year.

Posted: 1-5-2013

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Just as I was sitting down to write a new blog post for a new year, Cheryl Hooper-Feeney, a friend and former student from South Burlington, Vermont, surprised me with the following story about her own resolution to lose weight using the sound philosophy of Julia Child —healthy eating is also delicious if you follow the classic recipes and forget “convenience” foods. I can’t think of a better way to begin the New Year! Please see her sister’s Roasted Root Vegetable recipe, the best recipe I’ve seen yet for roasting vegetables! — Bronwyn

My Life in France by Julia Child bookcover

My husband, Dan, and I both like to cook, so when we saw a course offered by Bronwyn Dunne through the Osher Lifelong Learning Institute at the University of Vermont in Burlington, we jumped at the chance to participate in Cooking with the Masters. Based on the research, knowledge and recipes of Julia Child in Mastering the Art of French Cooking, we learned more about the benefits of using fresh produce, meats, fish and poultry, making our own salad dressings, pastry for pies and quiches, and much more. We participated along with a curious and delightful group of adult learners.

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My Life in France by Julia Child bookcover

My husband, Dan, and I both like to cook, so when we saw a course offered by Bronwyn Dunne through the Osher Lifelong Learning Institute at the University of Vermont in Burlington, we jumped at the chance to participate in Cooking with the Masters. Based on the research, knowledge and recipes of Julia Child in Mastering the Art of French Cooking, we learned more about the benefits of using fresh produce, meats, fish and poultry, making our own salad dressings, pastry for pies and quiches, and much more. We participated along with a curious and delightful group of adult learners.

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My Life in France by Julia Child bookcover

My husband, Dan, and I both like to cook, so when we saw a course offered by Bronwyn Dunne through the Osher Lifelong Learning Institute at the University of Vermont in Burlington, we jumped at the chance to participate in Cooking with the Masters. Based on the research, knowledge and recipes of Julia Child in Mastering the Art of French Cooking, we learned more about the benefits of using fresh produce, meats, fish and poultry, making our own salad dressings, pastry for pies and quiches, and much more. We participated along with a curious and delightful group of adult learners.

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  1. […] Just as I was sitting down to write a new blog post for a new year, Cheryl Hooper-Feeney, a friend and former student from South Burlington, Vermont, surprised me with a story about her own resolution to lose weight using the sound philosophy of Julia Child–healthy eating is also delicious if you follow the classic recipes and forget “convenience” foods. See Cheryl’s story > […]

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