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.

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

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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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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