Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook

Where Food Comes From

Posted: 6-4-2017

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains. 


I don't mean the grocery store, or even the Farmer's Market, I mean before that.  There is a challenging and beautiful process that brings food to our tables.  My brother asked what Bronwyn means when she describes the "challenge of the Vermont food world."  Any grower (even one as new as myself) in Vermont knows these challenges: late frosts, unpredictable weather, and a short growing season, all make producing a thriving garden no simple task.



Like many Vermonters, I spent my Memorial Day Weekend transplanting my vegetable starts into their permanent home.  Tuesday and Wednesday were full of cleaning the dirt out from other my nails and worrying over my plants through our dynamic Vermont Spring weather.  Coming from the City of Portland, where community gardens have three-year wait lists, I am pleasantly surprised at the mass quantity of folks here embracing the space we have by cultivating a garden.  Pretty much everyone I ask has a garden of some shape or form.



Personifying my plants, I equate their health and vibrancy with happiness.  All but my lettuce are happily adjusted to their new environments.  I gave up my traditionalist desire to start everything from seed as I bought lettuce starts...I bought my starts at Red Wagon Plants off Shelburne Falls Road.  They provide an extensive collection of edibles and flowering plants.  With a steady stream of seed starts from February to August, their goal is to provide Vermonters with the resources necessary to have a bountiful garden for as long as Vermont weather allows.



I love learning how farms embrace the naturally symbiotic circle of life.  Red Wagon Plants is a perfect example of this phenomena  Beginning with living soils and composts from the Vermont Compost Company, they create a dynamic living environment for both bugs and plants, allowing them to work together in a micro ecosystem.  With the exception of plants started from clippings from conventional nurseries, almost everything they sell is certified organic.



Admiring my own tiny plants, I am in awe that in a couple short months they will feed me and my husband.  The entire process strengthens my existing appreciation for the accessibility we have to food.  Taking this curiosity to a whole new level, Bronwyn is writing a book on small farms in Vermont.  It is a celebration of the art of food growing; I eagerly await its release!  You should, too!
Until next time,
Corrie Austin
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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains. 


I don't mean the grocery store, or even the Farmer's Market, I mean before that.  There is a challenging and beautiful process that brings food to our tables.  My brother asked what Bronwyn means when she describes the "challenge of the Vermont food world."  Any grower (even one as new as myself) in Vermont knows these challenges: late frosts, unpredictable weather, and a short growing season, all make producing a thriving garden no simple task.



Like many Vermonters, I spent my Memorial Day Weekend transplanting my vegetable starts into their permanent home.  Tuesday and Wednesday were full of cleaning the dirt out from other my nails and worrying over my plants through our dynamic Vermont Spring weather.  Coming from the City of Portland, where community gardens have three-year wait lists, I am pleasantly surprised at the mass quantity of folks here embracing the space we have by cultivating a garden.  Pretty much everyone I ask has a garden of some shape or form.



Personifying my plants, I equate their health and vibrancy with happiness.  All but my lettuce are happily adjusted to their new environments.  I gave up my traditionalist desire to start everything from seed as I bought lettuce starts...I bought my starts at Red Wagon Plants off Shelburne Falls Road.  They provide an extensive collection of edibles and flowering plants.  With a steady stream of seed starts from February to August, their goal is to provide Vermonters with the resources necessary to have a bountiful garden for as long as Vermont weather allows.



I love learning how farms embrace the naturally symbiotic circle of life.  Red Wagon Plants is a perfect example of this phenomena  Beginning with living soils and composts from the Vermont Compost Company, they create a dynamic living environment for both bugs and plants, allowing them to work together in a micro ecosystem.  With the exception of plants started from clippings from conventional nurseries, almost everything they sell is certified organic.



Admiring my own tiny plants, I am in awe that in a couple short months they will feed me and my husband.  The entire process strengthens my existing appreciation for the accessibility we have to food.  Taking this curiosity to a whole new level, Bronwyn is writing a book on small farms in Vermont.  It is a celebration of the art of food growing; I eagerly await its release!  You should, too!
Until next time,
Corrie Austin
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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains. 


I don't mean the grocery store, or even the Farmer's Market, I mean before that.  There is a challenging and beautiful process that brings food to our tables.  My brother asked what Bronwyn means when she describes the "challenge of the Vermont food world."  Any grower (even one as new as myself) in Vermont knows these challenges: late frosts, unpredictable weather, and a short growing season, all make producing a thriving garden no simple task.



Like many Vermonters, I spent my Memorial Day Weekend transplanting my vegetable starts into their permanent home.  Tuesday and Wednesday were full of cleaning the dirt out from other my nails and worrying over my plants through our dynamic Vermont Spring weather.  Coming from the City of Portland, where community gardens have three-year wait lists, I am pleasantly surprised at the mass quantity of folks here embracing the space we have by cultivating a garden.  Pretty much everyone I ask has a garden of some shape or form.



Personifying my plants, I equate their health and vibrancy with happiness.  All but my lettuce are happily adjusted to their new environments.  I gave up my traditionalist desire to start everything from seed as I bought lettuce starts...I bought my starts at Red Wagon Plants off Shelburne Falls Road.  They provide an extensive collection of edibles and flowering plants.  With a steady stream of seed starts from February to August, their goal is to provide Vermonters with the resources necessary to have a bountiful garden for as long as Vermont weather allows.



I love learning how farms embrace the naturally symbiotic circle of life.  Red Wagon Plants is a perfect example of this phenomena  Beginning with living soils and composts from the Vermont Compost Company, they create a dynamic living environment for both bugs and plants, allowing them to work together in a micro ecosystem.  With the exception of plants started from clippings from conventional nurseries, almost everything they sell is certified organic.



Admiring my own tiny plants, I am in awe that in a couple short months they will feed me and my husband.  The entire process strengthens my existing appreciation for the accessibility we have to food.  Taking this curiosity to a whole new level, Bronwyn is writing a book on small farms in Vermont.  It is a celebration of the art of food growing; I eagerly await its release!  You should, too!
Until next time,
Corrie Austin
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