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

COLD days, HOT coffee

In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh….COFFEE.  To quote my father, “I get excited to go to bed just so I can wake up and drink coffee!”  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee.

My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning.

My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it’s practically scientific.  When we first became “serious,” I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session.

My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee…one pot will last him a full week!  A common question from his guests, “how many days ago was this brewed?”

My friend’s husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew.

To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below!

Posted: 11-12-2017

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-11-13 08:57:25" ["post_modified_gmt"]=> string(19) "2017-11-13 12:57:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#369 (24) { ["ID"]=> int(4562) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-10-29 08:30:39" ["post_date_gmt"]=> string(19) "2017-10-29 12:30:39" ["post_content"]=> string(4268) "

In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October (only a few days left!), we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

Please forgive my deviation from the subject of food...I can't help but revel in the Vermont-ness of my past two weeks.  Being as this is my first fall in the state, I am obsessed with finding the most fantastic ways to enjoy it.  There is magic in these experiences...I know it.  I wish I could put them in a jar to save for a rainy day!  It's the making of memories like these that make me feel most alive. Now...let me preface with the fact that I have an obsession with my mountain bike.  Whenever I am not mountain biking, I wish I was mountain biking; and I have found the mtb mecca in Vermont.  I live a stone's throw from a plethora of trail systems: Hinesburg Town Forest, Carse Hill, Cochran's...my first Vermont fall has been defined by my mountain biking experiences. Last weekend, I went to Hinesburg Town Forest for a ride.  The weather and lighting were beautiful.  Warm orange leaves covered the ground, and the sun passed soft and romantic through the trees.  At the end of my ride, as I was stretching at my car, someone started playing a pan flute in the forest.  A legitimate pan flute!  As I started to drive home, a deer was standing in the middle of road, looking me straight in the eye.  I stopped my car to enjoy the staredown...hoping that when I started to inch forward it would allow me creep closer...no luck...but we shared a moment.  My husband was out of town and I texted him a brief summary.  His response?  "VERMONT"  My answer? "True that!" The next day I took my first trip to the Northeast Kingdom.  When I first moved to Vermont, Bronwyn would tell me she was going to the NEK, and I wondered at this exotic sounding wonderland.  Now I've been, and although not quite my definition of exotic, it is definitely a treat.  The drive is there is full of beautiful countryside and farmland.  My reason for the journey was for the 100 miles of mountain bike trails known as the Kingdom Trails.  I biked til I couldn't bike anymore...it was, dare I say, "epic!" With all the adventure and wonder of these experiences, I could not help but share.  I hope you all have enjoyed your fall in whatever way makes you feel most alive.  Share your stories and favorite fall photos in the comments below!

Until next time,

Corrie Austin

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Tuesday, October 24, 2017  6:00 p.m.
Admission: Free
During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017. [caption id="attachment_4558" align="aligncenter" width="520"] Photo courtesy of The Seattle Times Obituary[/caption] Panelists include Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.
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In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October, we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

This story is part two of my adventures with duck and rice farming at Boundbrook Farm in Vergennes.  If you missed part one, please start by reading it here!  In the spring, I enjoyed Erik singing to his ducklings in lush rice paddies (video).  He invited me back for fall harvest, and I was equally enchanted. This is the first year for Erik with authentic Japanese equipment.  He shipped a container from Japan filled with a specialized rice transplanter, combine, trailer, dryer, and bagger.  When I arrived, he gave me a welcoming wave and invited me to ride with him on the combine.  He weaved us back and forth across the crop, while the combine deftly captured only the rice in their husky pods in a built-in storage tank (video). Once full, we used a tractor to haul over the aptly named GRAIN CONTAINER.  The combine has a Dr. Seuss-like arm that lifted up and over the machine to deposit rice into the trailer. Careful not to overfill the trailer, Erik explained the front tires of the tractor will lift off the ground if we fill the trailer completely.  The Japanese use little trucks to trail their GRAIN CONTAINERS, and these, he explained, would not tip. We then carted our harvest up to the barn, where he hooked an auger-filled hose up to the trailer to transport the rice to the dryer.  The base of the GRAIN CONTAINER also has an auger; together they are branded the Super Twin. The entire setup looks like a dentist office setup: a huge white machine with arms, hoses, and controls.  There is a clear window on one side, where you can see the rice being blown up and into the drying tank, much like my grandmother's old popcorn air-popper.  It takes Erik 2 days to fill the drying tank and another day to dry.  The entire harvest process takes him 5-7 days.  Afterward, the rice is stored in a rodent proof, temperature and humidity controlled rice locker, which can hold up to eight tons of rice.  Theoretically, he could store rice fresh in there for a year, but his demand (and his own high standards) will only allow him to sell the finest and freshest rice. After harvest, the work is still not complete.  The soil on Erik's farm was not nutrient-rich to begin with.  Further, he disrupted the topsoil to form the rice paddies.  Therefore, although the duck + rice method is fertility producing, he needs to nurture the soil.  He spreads manure from local horse farms and dairy operations, as well as compost from his harvest scraps.  After a few more years, his harvest life-cycle should be well sustained, making these extra efforts unnecessary. Erik is one of the nicest and calmly enthusiastic people I have ever met.  He clearly loves what he does, and he loves sharing the experience.  You can pre-order rice on his website for a farm pick-up (what a treat!), or find him at the Burlington Farmer's Market.  He sells out every year, so get it while you can!  You can also buy ducks for egg-laying or ducks for dinner.  Please contact Erik directly for details: erik@vermontrice.net. Share your favorite harvest story in the comments below!

Until next time,

Corrie Austin

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If you enjoy exploring the Vermont food scene with us, share us with your friends!

For the month of October, IntheKitchenWithBronwyn is making a $2 donation to the Vermont Foodbank for each new subscriber.  Subscribe HERE! I feel lucky I can go to the grocery store and afford to buy healthy food for my family.  Not everyone has this privilege. We are proud to support our local foodbank, and encourage you to help by sharing the blog with your friends.  Find more details about the foodbank here. Want to get involved?  Volunteer or Donate

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-11-13 08:57:25" ["post_modified_gmt"]=> string(19) "2017-11-13 12:57:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#239 (16) { ["term_id"]=> int(1) ["name"]=> string(4) "blog" ["slug"]=> string(4) "blog" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(1) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(132) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(1) ["category_count"]=> int(132) ["category_description"]=> string(0) "" ["cat_name"]=> string(4) "blog" ["category_nicename"]=> string(4) "blog" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(1) }
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10 responses to “COLD days, HOT coffee”

  1. Kellie Kutkey says:

    Can’t wait to get to to you guys!❤️

  2. My French press is the only “appliance” kept on my kitchen counter, beside the toaster. I like to grind my organic Vermont Coffee Company Medium body beans at night before going to bed. Boiling water is the first thing I do – before turning on my computer! Letting the fresh brew sit for four minutes before pressing is the right timing for me. Voila – The day has begun!

    • Corrie Austin says:

      Love that!
      When I was “a poor college student,” I would re-use my roommates coffee grounds in their frenchpress! They would make their coffee, and I would pour hot water over their used grounds. It was watery, but FREE 🙂

  3. Patrick Kutkey says:

    We’ll have to check out Scout next week. I’ve started adding an extra scoop every morning!

  4. Lori Seitz says:

    We love to try and have a cup together befor running out the door to a busy day. Its a way to connect. I know I’ve been crazy busy when my husband asks me it I have time for a cup before I leave 💖☕️.

  5. Anita Seay says:

    I take the temperature of the water I pour over my Oren’s Beowulf Espresso grind coffee in a Melitta drip.Between 209° & 198°.Oren’s Coffee roasters actually say that is the right temperature.Almost cherish that one cup more than my glass of good wine!!

    • Corrie Austin says:

      Anita, sounds like you also approach the process with the mind of a scientist! How do you keep track of your water temperature? We have an electric kettle we set to 200 degrees and that seems to work well for us.

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A Deviation of Appreciation

In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October (only a few days left!), we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

Please forgive my deviation from the subject of food…I can’t help but revel in the Vermont-ness of my past two weeks.  Being as this is my first fall in the state, I am obsessed with finding the most fantastic ways to enjoy it.  There is magic in these experiences…I know it.  I wish I could put them in a jar to save for a rainy day!  It’s the making of memories like these that make me feel most alive.

Now…let me preface with the fact that I have an obsession with my mountain bike.  Whenever I am not mountain biking, I wish I was mountain biking; and I have found the mtb mecca in Vermont.  I live a stone’s throw from a plethora of trail systems: Hinesburg Town Forest, Carse Hill, Cochran’s…my first Vermont fall has been defined by my mountain biking experiences.

Last weekend, I went to Hinesburg Town Forest for a ride.  The weather and lighting were beautiful.  Warm orange leaves covered the ground, and the sun passed soft and romantic through the trees.  At the end of my ride, as I was stretching at my car, someone started playing a pan flute in the forest.  A legitimate pan flute!  As I started to drive home, a deer was standing in the middle of road, looking me straight in the eye.  I stopped my car to enjoy the staredown…hoping that when I started to inch forward it would allow me creep closer…no luck…but we shared a moment.  My husband was out of town and I texted him a brief summary.  His response?  “VERMONT”  My answer? “True that!”

The next day I took my first trip to the Northeast Kingdom.  When I first moved to Vermont, Bronwyn would tell me she was going to the NEK, and I wondered at this exotic sounding wonderland.  Now I’ve been, and although not quite my definition of exotic, it is definitely a treat.  The drive is there is full of beautiful countryside and farmland.  My reason for the journey was for the 100 miles of mountain bike trails known as the Kingdom Trails.  I biked til I couldn’t bike anymore…it was, dare I say, “epic!”

With all the adventure and wonder of these experiences, I could not help but share.  I hope you all have enjoyed your fall in whatever way makes you feel most alive.  Share your stories and favorite fall photos in the comments below!

Until next time,

Corrie Austin

Posted: 10-29-2017

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-11-13 08:57:25" ["post_modified_gmt"]=> string(19) "2017-11-13 12:57:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#369 (24) { ["ID"]=> int(4562) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-10-29 08:30:39" ["post_date_gmt"]=> string(19) "2017-10-29 12:30:39" ["post_content"]=> string(4268) "

In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October (only a few days left!), we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

Please forgive my deviation from the subject of food...I can't help but revel in the Vermont-ness of my past two weeks.  Being as this is my first fall in the state, I am obsessed with finding the most fantastic ways to enjoy it.  There is magic in these experiences...I know it.  I wish I could put them in a jar to save for a rainy day!  It's the making of memories like these that make me feel most alive. Now...let me preface with the fact that I have an obsession with my mountain bike.  Whenever I am not mountain biking, I wish I was mountain biking; and I have found the mtb mecca in Vermont.  I live a stone's throw from a plethora of trail systems: Hinesburg Town Forest, Carse Hill, Cochran's...my first Vermont fall has been defined by my mountain biking experiences. Last weekend, I went to Hinesburg Town Forest for a ride.  The weather and lighting were beautiful.  Warm orange leaves covered the ground, and the sun passed soft and romantic through the trees.  At the end of my ride, as I was stretching at my car, someone started playing a pan flute in the forest.  A legitimate pan flute!  As I started to drive home, a deer was standing in the middle of road, looking me straight in the eye.  I stopped my car to enjoy the staredown...hoping that when I started to inch forward it would allow me creep closer...no luck...but we shared a moment.  My husband was out of town and I texted him a brief summary.  His response?  "VERMONT"  My answer? "True that!" The next day I took my first trip to the Northeast Kingdom.  When I first moved to Vermont, Bronwyn would tell me she was going to the NEK, and I wondered at this exotic sounding wonderland.  Now I've been, and although not quite my definition of exotic, it is definitely a treat.  The drive is there is full of beautiful countryside and farmland.  My reason for the journey was for the 100 miles of mountain bike trails known as the Kingdom Trails.  I biked til I couldn't bike anymore...it was, dare I say, "epic!" With all the adventure and wonder of these experiences, I could not help but share.  I hope you all have enjoyed your fall in whatever way makes you feel most alive.  Share your stories and favorite fall photos in the comments below!

Until next time,

Corrie Austin

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Tuesday, October 24, 2017  6:00 p.m.
Admission: Free
During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017. [caption id="attachment_4558" align="aligncenter" width="520"] Photo courtesy of The Seattle Times Obituary[/caption] Panelists include Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.
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In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October, we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

This story is part two of my adventures with duck and rice farming at Boundbrook Farm in Vergennes.  If you missed part one, please start by reading it here!  In the spring, I enjoyed Erik singing to his ducklings in lush rice paddies (video).  He invited me back for fall harvest, and I was equally enchanted. This is the first year for Erik with authentic Japanese equipment.  He shipped a container from Japan filled with a specialized rice transplanter, combine, trailer, dryer, and bagger.  When I arrived, he gave me a welcoming wave and invited me to ride with him on the combine.  He weaved us back and forth across the crop, while the combine deftly captured only the rice in their husky pods in a built-in storage tank (video). Once full, we used a tractor to haul over the aptly named GRAIN CONTAINER.  The combine has a Dr. Seuss-like arm that lifted up and over the machine to deposit rice into the trailer. Careful not to overfill the trailer, Erik explained the front tires of the tractor will lift off the ground if we fill the trailer completely.  The Japanese use little trucks to trail their GRAIN CONTAINERS, and these, he explained, would not tip. We then carted our harvest up to the barn, where he hooked an auger-filled hose up to the trailer to transport the rice to the dryer.  The base of the GRAIN CONTAINER also has an auger; together they are branded the Super Twin. The entire setup looks like a dentist office setup: a huge white machine with arms, hoses, and controls.  There is a clear window on one side, where you can see the rice being blown up and into the drying tank, much like my grandmother's old popcorn air-popper.  It takes Erik 2 days to fill the drying tank and another day to dry.  The entire harvest process takes him 5-7 days.  Afterward, the rice is stored in a rodent proof, temperature and humidity controlled rice locker, which can hold up to eight tons of rice.  Theoretically, he could store rice fresh in there for a year, but his demand (and his own high standards) will only allow him to sell the finest and freshest rice. After harvest, the work is still not complete.  The soil on Erik's farm was not nutrient-rich to begin with.  Further, he disrupted the topsoil to form the rice paddies.  Therefore, although the duck + rice method is fertility producing, he needs to nurture the soil.  He spreads manure from local horse farms and dairy operations, as well as compost from his harvest scraps.  After a few more years, his harvest life-cycle should be well sustained, making these extra efforts unnecessary. Erik is one of the nicest and calmly enthusiastic people I have ever met.  He clearly loves what he does, and he loves sharing the experience.  You can pre-order rice on his website for a farm pick-up (what a treat!), or find him at the Burlington Farmer's Market.  He sells out every year, so get it while you can!  You can also buy ducks for egg-laying or ducks for dinner.  Please contact Erik directly for details: erik@vermontrice.net. Share your favorite harvest story in the comments below!

Until next time,

Corrie Austin

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If you enjoy exploring the Vermont food scene with us, share us with your friends!

For the month of October, IntheKitchenWithBronwyn is making a $2 donation to the Vermont Foodbank for each new subscriber.  Subscribe HERE! I feel lucky I can go to the grocery store and afford to buy healthy food for my family.  Not everyone has this privilege. We are proud to support our local foodbank, and encourage you to help by sharing the blog with your friends.  Find more details about the foodbank here. Want to get involved?  Volunteer or Donate

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October (only a few days left!), we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

Please forgive my deviation from the subject of food...I can't help but revel in the Vermont-ness of my past two weeks.  Being as this is my first fall in the state, I am obsessed with finding the most fantastic ways to enjoy it.  There is magic in these experiences...I know it.  I wish I could put them in a jar to save for a rainy day!  It's the making of memories like these that make me feel most alive. Now...let me preface with the fact that I have an obsession with my mountain bike.  Whenever I am not mountain biking, I wish I was mountain biking; and I have found the mtb mecca in Vermont.  I live a stone's throw from a plethora of trail systems: Hinesburg Town Forest, Carse Hill, Cochran's...my first Vermont fall has been defined by my mountain biking experiences. Last weekend, I went to Hinesburg Town Forest for a ride.  The weather and lighting were beautiful.  Warm orange leaves covered the ground, and the sun passed soft and romantic through the trees.  At the end of my ride, as I was stretching at my car, someone started playing a pan flute in the forest.  A legitimate pan flute!  As I started to drive home, a deer was standing in the middle of road, looking me straight in the eye.  I stopped my car to enjoy the staredown...hoping that when I started to inch forward it would allow me creep closer...no luck...but we shared a moment.  My husband was out of town and I texted him a brief summary.  His response?  "VERMONT"  My answer? "True that!" The next day I took my first trip to the Northeast Kingdom.  When I first moved to Vermont, Bronwyn would tell me she was going to the NEK, and I wondered at this exotic sounding wonderland.  Now I've been, and although not quite my definition of exotic, it is definitely a treat.  The drive is there is full of beautiful countryside and farmland.  My reason for the journey was for the 100 miles of mountain bike trails known as the Kingdom Trails.  I biked til I couldn't bike anymore...it was, dare I say, "epic!" With all the adventure and wonder of these experiences, I could not help but share.  I hope you all have enjoyed your fall in whatever way makes you feel most alive.  Share your stories and favorite fall photos in the comments below!

Until next time,

Corrie Austin

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Will be so great to have you here" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208586" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1079 (18) { ["comment_ID"]=> string(6) "208587" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(11) "174.199.8.5" ["comment_date"]=> string(19) "2017-11-12 10:33:06" ["comment_date_gmt"]=> string(19) "2017-11-12 14:33:06" ["comment_content"]=> string(38) "Yay! Will be so great to have you here" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208586" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1020 (18) { ["comment_ID"]=> string(6) "208588" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(17) "christine fraioli" ["comment_author_email"]=> string(14) "cfvt@gmavt.net" ["comment_author_url"]=> string(49) "http://www.VermontHomeand%20LodgingProperties.com" ["comment_author_IP"]=> string(14) "209.99.198.228" ["comment_date"]=> string(19) "2017-11-12 12:33:58" ["comment_date_gmt"]=> string(19) "2017-11-12 16:33:58" ["comment_content"]=> string(372) "My French press is the only "appliance" kept on my kitchen counter, beside the toaster. I like to grind my organic Vermont Coffee Company Medium body beans at night before going to bed. Boiling water is the first thing I do - before turning on my computer! Letting the fresh brew sit for four minutes before pressing is the right timing for me. Voila - The day has begun!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208590]=> object(WP_Comment)#251 (18) { ["comment_ID"]=> string(6) "208590" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-13 08:54:36" ["comment_date_gmt"]=> string(19) "2017-11-13 12:54:36" ["comment_content"]=> string(224) "Love that! When I was "a poor college student," I would re-use my roommates coffee grounds in their frenchpress! They would make their coffee, and I would pour hot water over their used grounds. It was watery, but FREE :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208588" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#251 (18) { ["comment_ID"]=> string(6) "208590" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-13 08:54:36" ["comment_date_gmt"]=> string(19) "2017-11-13 12:54:36" ["comment_content"]=> string(224) "Love that! When I was "a poor college student," I would re-use my roommates coffee grounds in their frenchpress! They would make their coffee, and I would pour hot water over their used grounds. It was watery, but FREE :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208588" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [4]=> &object(WP_Comment)#1019 (18) { ["comment_ID"]=> string(6) "208589" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(14) "Patrick Kutkey" ["comment_author_email"]=> string(17) "Pkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "71.236.181.187" ["comment_date"]=> string(19) "2017-11-12 22:51:59" ["comment_date_gmt"]=> string(19) "2017-11-13 02:51:59" ["comment_content"]=> string(94) "We’ll have to check out Scout next week. I’ve started adding an extra scoop every morning!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208591]=> object(WP_Comment)#260 (18) { ["comment_ID"]=> string(6) "208591" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-13 08:56:26" ["comment_date_gmt"]=> string(19) "2017-11-13 12:56:26" ["comment_content"]=> string(105) "Let's do it! I have not yet been to their Winooski location...maybe we could try something new together." 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I have not yet been to their Winooski location...maybe we could try something new together." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208589" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [6]=> &object(WP_Comment)#1029 (18) { ["comment_ID"]=> string(6) "208592" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(10) "Lori Seitz" ["comment_author_email"]=> string(18) "lseitz6@icloud.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "174.224.31.9" ["comment_date"]=> string(19) "2017-11-13 09:24:43" ["comment_date_gmt"]=> string(19) "2017-11-13 13:24:43" ["comment_content"]=> string(208) "We love to try and have a cup together befor running out the door to a busy day. Its a way to connect. I know I’ve been crazy busy when my husband asks me it I have time for a cup before I leave 💖☕️." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208593]=> object(WP_Comment)#1059 (18) { ["comment_ID"]=> string(6) "208593" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-14 19:58:35" ["comment_date_gmt"]=> string(19) "2017-11-14 23:58:35" ["comment_content"]=> string(101) "I love how coffee can be our connection. Sundays are the day for David and I to enjoy it together :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208592" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [7]=> &object(WP_Comment)#1059 (18) { ["comment_ID"]=> string(6) "208593" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-14 19:58:35" ["comment_date_gmt"]=> string(19) "2017-11-14 23:58:35" ["comment_content"]=> string(101) "I love how coffee can be our connection. Sundays are the day for David and I to enjoy it together :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208592" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [8]=> &object(WP_Comment)#1030 (18) { ["comment_ID"]=> string(6) "208594" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(10) "Anita Seay" ["comment_author_email"]=> string(23) "anitaseay1952@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(11) "97.47.75.38" ["comment_date"]=> string(19) "2017-11-15 15:03:57" ["comment_date_gmt"]=> string(19) "2017-11-15 19:03:57" ["comment_content"]=> string(259) "I take the temperature of the water I pour over my Oren's Beowulf Espresso grind coffee in a Melitta drip.Between 209° & 198°.Oren's Coffee roasters actually say that is the right temperature.Almost cherish that one cup more than my glass of good wine!!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208595]=> object(WP_Comment)#1058 (18) { ["comment_ID"]=> string(6) "208595" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-16 09:27:18" ["comment_date_gmt"]=> string(19) "2017-11-16 13:27:18" ["comment_content"]=> string(214) "Anita, sounds like you also approach the process with the mind of a scientist! How do you keep track of your water temperature? We have an electric kettle we set to 200 degrees and that seems to work well for us." 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How do you keep track of your water temperature? We have an electric kettle we set to 200 degrees and that seems to work well for us." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208594" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(10) { [0]=> &object(WP_Comment)#1028 (18) { ["comment_ID"]=> string(6) "208586" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.224.4.236" ["comment_date"]=> string(19) "2017-11-12 10:23:34" ["comment_date_gmt"]=> string(19) "2017-11-12 14:23:34" ["comment_content"]=> string(41) "Can’t wait to get to to you guys!❤️" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208587]=> object(WP_Comment)#1079 (18) { ["comment_ID"]=> string(6) "208587" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(11) "174.199.8.5" ["comment_date"]=> string(19) "2017-11-12 10:33:06" ["comment_date_gmt"]=> string(19) "2017-11-12 14:33:06" ["comment_content"]=> string(38) "Yay! Will be so great to have you here" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208586" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1079 (18) { ["comment_ID"]=> string(6) "208587" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(11) "174.199.8.5" ["comment_date"]=> string(19) "2017-11-12 10:33:06" ["comment_date_gmt"]=> string(19) "2017-11-12 14:33:06" ["comment_content"]=> string(38) "Yay! Will be so great to have you here" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208586" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1020 (18) { ["comment_ID"]=> string(6) "208588" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(17) "christine fraioli" ["comment_author_email"]=> string(14) "cfvt@gmavt.net" ["comment_author_url"]=> string(49) "http://www.VermontHomeand%20LodgingProperties.com" ["comment_author_IP"]=> string(14) "209.99.198.228" ["comment_date"]=> string(19) "2017-11-12 12:33:58" ["comment_date_gmt"]=> string(19) "2017-11-12 16:33:58" ["comment_content"]=> string(372) "My French press is the only "appliance" kept on my kitchen counter, beside the toaster. I like to grind my organic Vermont Coffee Company Medium body beans at night before going to bed. Boiling water is the first thing I do - before turning on my computer! Letting the fresh brew sit for four minutes before pressing is the right timing for me. Voila - The day has begun!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208590]=> object(WP_Comment)#251 (18) { ["comment_ID"]=> string(6) "208590" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-13 08:54:36" ["comment_date_gmt"]=> string(19) "2017-11-13 12:54:36" ["comment_content"]=> string(224) "Love that! When I was "a poor college student," I would re-use my roommates coffee grounds in their frenchpress! They would make their coffee, and I would pour hot water over their used grounds. It was watery, but FREE :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208588" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#251 (18) { ["comment_ID"]=> string(6) "208590" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-13 08:54:36" ["comment_date_gmt"]=> string(19) "2017-11-13 12:54:36" ["comment_content"]=> string(224) "Love that! When I was "a poor college student," I would re-use my roommates coffee grounds in their frenchpress! They would make their coffee, and I would pour hot water over their used grounds. It was watery, but FREE :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208588" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [4]=> &object(WP_Comment)#1019 (18) { ["comment_ID"]=> string(6) "208589" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(14) "Patrick Kutkey" ["comment_author_email"]=> string(17) "Pkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "71.236.181.187" ["comment_date"]=> string(19) "2017-11-12 22:51:59" ["comment_date_gmt"]=> string(19) "2017-11-13 02:51:59" ["comment_content"]=> string(94) "We’ll have to check out Scout next week. I’ve started adding an extra scoop every morning!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208591]=> object(WP_Comment)#260 (18) { ["comment_ID"]=> string(6) "208591" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-13 08:56:26" ["comment_date_gmt"]=> string(19) "2017-11-13 12:56:26" ["comment_content"]=> string(105) "Let's do it! I have not yet been to their Winooski location...maybe we could try something new together." 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I have not yet been to their Winooski location...maybe we could try something new together." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208589" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [6]=> &object(WP_Comment)#1029 (18) { ["comment_ID"]=> string(6) "208592" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(10) "Lori Seitz" ["comment_author_email"]=> string(18) "lseitz6@icloud.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "174.224.31.9" ["comment_date"]=> string(19) "2017-11-13 09:24:43" ["comment_date_gmt"]=> string(19) "2017-11-13 13:24:43" ["comment_content"]=> string(208) "We love to try and have a cup together befor running out the door to a busy day. Its a way to connect. I know I’ve been crazy busy when my husband asks me it I have time for a cup before I leave 💖☕️." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208593]=> object(WP_Comment)#1059 (18) { ["comment_ID"]=> string(6) "208593" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-14 19:58:35" ["comment_date_gmt"]=> string(19) "2017-11-14 23:58:35" ["comment_content"]=> string(101) "I love how coffee can be our connection. Sundays are the day for David and I to enjoy it together :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208592" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [7]=> &object(WP_Comment)#1059 (18) { ["comment_ID"]=> string(6) "208593" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "50.201.80.100" ["comment_date"]=> string(19) "2017-11-14 19:58:35" ["comment_date_gmt"]=> string(19) "2017-11-14 23:58:35" ["comment_content"]=> string(101) "I love how coffee can be our connection. Sundays are the day for David and I to enjoy it together :)" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208592" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [8]=> &object(WP_Comment)#1030 (18) { ["comment_ID"]=> string(6) "208594" ["comment_post_ID"]=> string(4) "4574" ["comment_author"]=> string(10) "Anita Seay" ["comment_author_email"]=> string(23) "anitaseay1952@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(11) "97.47.75.38" ["comment_date"]=> string(19) "2017-11-15 15:03:57" ["comment_date_gmt"]=> string(19) "2017-11-15 19:03:57" ["comment_content"]=> string(259) "I take the temperature of the water I pour over my Oren's Beowulf Espresso grind coffee in a Melitta drip.Between 209° & 198°.Oren's Coffee roasters actually say that is the right temperature.Almost cherish that one cup more than my glass of good wine!!" 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How do you keep track of your water temperature? We have an electric kettle we set to 200 degrees and that seems to work well for us." 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Remembering Judith Jones, A Culinary Luminary – a film

Remembering Judith Jones, A Culinary Luminary

Tuesday, October 24, 2017  6:00 p.m.
Admission: Free

During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017.

Photo courtesy of The Seattle Times Obituary

Panelists include Joan Nathan, author of King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones’s step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith.

Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.

Posted: 10-22-2017

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-11-13 08:57:25" ["post_modified_gmt"]=> string(19) "2017-11-13 12:57:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#369 (24) { ["ID"]=> int(4562) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-10-29 08:30:39" ["post_date_gmt"]=> string(19) "2017-10-29 12:30:39" ["post_content"]=> string(4268) "

In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October (only a few days left!), we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

Please forgive my deviation from the subject of food...I can't help but revel in the Vermont-ness of my past two weeks.  Being as this is my first fall in the state, I am obsessed with finding the most fantastic ways to enjoy it.  There is magic in these experiences...I know it.  I wish I could put them in a jar to save for a rainy day!  It's the making of memories like these that make me feel most alive. Now...let me preface with the fact that I have an obsession with my mountain bike.  Whenever I am not mountain biking, I wish I was mountain biking; and I have found the mtb mecca in Vermont.  I live a stone's throw from a plethora of trail systems: Hinesburg Town Forest, Carse Hill, Cochran's...my first Vermont fall has been defined by my mountain biking experiences. Last weekend, I went to Hinesburg Town Forest for a ride.  The weather and lighting were beautiful.  Warm orange leaves covered the ground, and the sun passed soft and romantic through the trees.  At the end of my ride, as I was stretching at my car, someone started playing a pan flute in the forest.  A legitimate pan flute!  As I started to drive home, a deer was standing in the middle of road, looking me straight in the eye.  I stopped my car to enjoy the staredown...hoping that when I started to inch forward it would allow me creep closer...no luck...but we shared a moment.  My husband was out of town and I texted him a brief summary.  His response?  "VERMONT"  My answer? "True that!" The next day I took my first trip to the Northeast Kingdom.  When I first moved to Vermont, Bronwyn would tell me she was going to the NEK, and I wondered at this exotic sounding wonderland.  Now I've been, and although not quite my definition of exotic, it is definitely a treat.  The drive is there is full of beautiful countryside and farmland.  My reason for the journey was for the 100 miles of mountain bike trails known as the Kingdom Trails.  I biked til I couldn't bike anymore...it was, dare I say, "epic!" With all the adventure and wonder of these experiences, I could not help but share.  I hope you all have enjoyed your fall in whatever way makes you feel most alive.  Share your stories and favorite fall photos in the comments below!

Until next time,

Corrie Austin

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Tuesday, October 24, 2017  6:00 p.m.
Admission: Free
During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017. [caption id="attachment_4558" align="aligncenter" width="520"] Photo courtesy of The Seattle Times Obituary[/caption] Panelists include Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.
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In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October, we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

This story is part two of my adventures with duck and rice farming at Boundbrook Farm in Vergennes.  If you missed part one, please start by reading it here!  In the spring, I enjoyed Erik singing to his ducklings in lush rice paddies (video).  He invited me back for fall harvest, and I was equally enchanted. This is the first year for Erik with authentic Japanese equipment.  He shipped a container from Japan filled with a specialized rice transplanter, combine, trailer, dryer, and bagger.  When I arrived, he gave me a welcoming wave and invited me to ride with him on the combine.  He weaved us back and forth across the crop, while the combine deftly captured only the rice in their husky pods in a built-in storage tank (video). Once full, we used a tractor to haul over the aptly named GRAIN CONTAINER.  The combine has a Dr. Seuss-like arm that lifted up and over the machine to deposit rice into the trailer. Careful not to overfill the trailer, Erik explained the front tires of the tractor will lift off the ground if we fill the trailer completely.  The Japanese use little trucks to trail their GRAIN CONTAINERS, and these, he explained, would not tip. We then carted our harvest up to the barn, where he hooked an auger-filled hose up to the trailer to transport the rice to the dryer.  The base of the GRAIN CONTAINER also has an auger; together they are branded the Super Twin. The entire setup looks like a dentist office setup: a huge white machine with arms, hoses, and controls.  There is a clear window on one side, where you can see the rice being blown up and into the drying tank, much like my grandmother's old popcorn air-popper.  It takes Erik 2 days to fill the drying tank and another day to dry.  The entire harvest process takes him 5-7 days.  Afterward, the rice is stored in a rodent proof, temperature and humidity controlled rice locker, which can hold up to eight tons of rice.  Theoretically, he could store rice fresh in there for a year, but his demand (and his own high standards) will only allow him to sell the finest and freshest rice. After harvest, the work is still not complete.  The soil on Erik's farm was not nutrient-rich to begin with.  Further, he disrupted the topsoil to form the rice paddies.  Therefore, although the duck + rice method is fertility producing, he needs to nurture the soil.  He spreads manure from local horse farms and dairy operations, as well as compost from his harvest scraps.  After a few more years, his harvest life-cycle should be well sustained, making these extra efforts unnecessary. Erik is one of the nicest and calmly enthusiastic people I have ever met.  He clearly loves what he does, and he loves sharing the experience.  You can pre-order rice on his website for a farm pick-up (what a treat!), or find him at the Burlington Farmer's Market.  He sells out every year, so get it while you can!  You can also buy ducks for egg-laying or ducks for dinner.  Please contact Erik directly for details: erik@vermontrice.net. Share your favorite harvest story in the comments below!

Until next time,

Corrie Austin

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If you enjoy exploring the Vermont food scene with us, share us with your friends!

For the month of October, IntheKitchenWithBronwyn is making a $2 donation to the Vermont Foodbank for each new subscriber.  Subscribe HERE! I feel lucky I can go to the grocery store and afford to buy healthy food for my family.  Not everyone has this privilege. We are proud to support our local foodbank, and encourage you to help by sharing the blog with your friends.  Find more details about the foodbank here. Want to get involved?  Volunteer or Donate

Until next time,

Corrie Austin

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Tuesday, October 24, 2017  6:00 p.m.
Admission: Free
During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017. [caption id="attachment_4558" align="aligncenter" width="520"] Photo courtesy of The Seattle Times Obituary[/caption] Panelists include Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.
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SUBSCRIBE TO THIS BLOG’S FEED

6 responses to “Remembering Judith Jones, A Culinary Luminary – a film”

  1. Christine Junkins says:

    This sounds wonderful! I wish I could be there…

  2. Laurie Burke says:

    I felt so blessed to know this interesting, engaging and spirited woman who loved to dance and talk poetry among so many other interests. She lived a full engaging life and leaves us all with fond memories! Laurie B.

    • Corrie Austin says:

      Laurie – I wish I’d had the chance to meet her. The more I learn/hear about Judith, the more I admire her and the life she lived.

  3. Henretta Splain says:

    Is there any way our little library up here in Danville VT could get a copy of the New School film to show to our community as a pope memorial library sponsored event?

    • Corrie Austin says:

      Hello Henretta! The plan is to make the video available online. We will let you know when we have a digital copy to share. Thank you for the interest!

Leave a Reply

Your email address will not be published. Required fields are marked *


 

The Rice Whisperer – a sequel

In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October, we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

This story is part two of my adventures with duck and rice farming at Boundbrook Farm in Vergennes.  If you missed part one, please start by reading it here!  In the spring, I enjoyed Erik singing to his ducklings in lush rice paddies (video).  He invited me back for fall harvest, and I was equally enchanted.

This is the first year for Erik with authentic Japanese equipment.  He shipped a container from Japan filled with a specialized rice transplanter, combine, trailer, dryer, and bagger.  When I arrived, he gave me a welcoming wave and invited me to ride with him on the combine.  He weaved us back and forth across the crop, while the combine deftly captured only the rice in their husky pods in a built-in storage tank (video). Once full, we used a tractor to haul over the aptly named GRAIN CONTAINER.  The combine has a Dr. Seuss-like arm that lifted up and over the machine to deposit rice into the trailer. Careful not to overfill the trailer, Erik explained the front tires of the tractor will lift off the ground if we fill the trailer completely.  The Japanese use little trucks to trail their GRAIN CONTAINERS, and these, he explained, would not tip.

We then carted our harvest up to the barn, where he hooked an auger-filled hose up to the trailer to transport the rice to the dryer.  The base of the GRAIN CONTAINER also has an auger; together they are branded the Super Twin. The entire setup looks like a dentist office setup: a huge white machine with arms, hoses, and controls.  There is a clear window on one side, where you can see the rice being blown up and into the drying tank, much like my grandmother’s old popcorn air-popper.  It takes Erik 2 days to fill the drying tank and another day to dry.  The entire harvest process takes him 5-7 days.  Afterward, the rice is stored in a rodent proof, temperature and humidity controlled rice locker, which can hold up to eight tons of rice.  Theoretically, he could store rice fresh in there for a year, but his demand (and his own high standards) will only allow him to sell the finest and freshest rice.

After harvest, the work is still not complete.  The soil on Erik’s farm was not nutrient-rich to begin with.  Further, he disrupted the topsoil to form the rice paddies.  Therefore, although the duck + rice method is fertility producing, he needs to nurture the soil.  He spreads manure from local horse farms and dairy operations, as well as compost from his harvest scraps.  After a few more years, his harvest life-cycle should be well sustained, making these extra efforts unnecessary.

Erik is one of the nicest and calmly enthusiastic people I have ever met.  He clearly loves what he does, and he loves sharing the experience.  You can pre-order rice on his website for a farm pick-up (what a treat!), or find him at the Burlington Farmer’s Market.  He sells out every year, so get it while you can!  You can also buy ducks for egg-laying or ducks for dinner.  Please contact Erik directly for details: erik@vermontrice.net.

Share your favorite harvest story in the comments below!

Until next time,

Corrie Austin

 

Posted: 10-15-2017

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-11-13 08:57:25" ["post_modified_gmt"]=> string(19) "2017-11-13 12:57:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#369 (24) { ["ID"]=> int(4562) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-10-29 08:30:39" ["post_date_gmt"]=> string(19) "2017-10-29 12:30:39" ["post_content"]=> string(4268) "

In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October (only a few days left!), we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

Please forgive my deviation from the subject of food...I can't help but revel in the Vermont-ness of my past two weeks.  Being as this is my first fall in the state, I am obsessed with finding the most fantastic ways to enjoy it.  There is magic in these experiences...I know it.  I wish I could put them in a jar to save for a rainy day!  It's the making of memories like these that make me feel most alive. Now...let me preface with the fact that I have an obsession with my mountain bike.  Whenever I am not mountain biking, I wish I was mountain biking; and I have found the mtb mecca in Vermont.  I live a stone's throw from a plethora of trail systems: Hinesburg Town Forest, Carse Hill, Cochran's...my first Vermont fall has been defined by my mountain biking experiences. Last weekend, I went to Hinesburg Town Forest for a ride.  The weather and lighting were beautiful.  Warm orange leaves covered the ground, and the sun passed soft and romantic through the trees.  At the end of my ride, as I was stretching at my car, someone started playing a pan flute in the forest.  A legitimate pan flute!  As I started to drive home, a deer was standing in the middle of road, looking me straight in the eye.  I stopped my car to enjoy the staredown...hoping that when I started to inch forward it would allow me creep closer...no luck...but we shared a moment.  My husband was out of town and I texted him a brief summary.  His response?  "VERMONT"  My answer? "True that!" The next day I took my first trip to the Northeast Kingdom.  When I first moved to Vermont, Bronwyn would tell me she was going to the NEK, and I wondered at this exotic sounding wonderland.  Now I've been, and although not quite my definition of exotic, it is definitely a treat.  The drive is there is full of beautiful countryside and farmland.  My reason for the journey was for the 100 miles of mountain bike trails known as the Kingdom Trails.  I biked til I couldn't bike anymore...it was, dare I say, "epic!" With all the adventure and wonder of these experiences, I could not help but share.  I hope you all have enjoyed your fall in whatever way makes you feel most alive.  Share your stories and favorite fall photos in the comments below!

Until next time,

Corrie Austin

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Tuesday, October 24, 2017  6:00 p.m.
Admission: Free
During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017. [caption id="attachment_4558" align="aligncenter" width="520"] Photo courtesy of The Seattle Times Obituary[/caption] Panelists include Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.
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In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October, we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

This story is part two of my adventures with duck and rice farming at Boundbrook Farm in Vergennes.  If you missed part one, please start by reading it here!  In the spring, I enjoyed Erik singing to his ducklings in lush rice paddies (video).  He invited me back for fall harvest, and I was equally enchanted. This is the first year for Erik with authentic Japanese equipment.  He shipped a container from Japan filled with a specialized rice transplanter, combine, trailer, dryer, and bagger.  When I arrived, he gave me a welcoming wave and invited me to ride with him on the combine.  He weaved us back and forth across the crop, while the combine deftly captured only the rice in their husky pods in a built-in storage tank (video). Once full, we used a tractor to haul over the aptly named GRAIN CONTAINER.  The combine has a Dr. Seuss-like arm that lifted up and over the machine to deposit rice into the trailer. Careful not to overfill the trailer, Erik explained the front tires of the tractor will lift off the ground if we fill the trailer completely.  The Japanese use little trucks to trail their GRAIN CONTAINERS, and these, he explained, would not tip. We then carted our harvest up to the barn, where he hooked an auger-filled hose up to the trailer to transport the rice to the dryer.  The base of the GRAIN CONTAINER also has an auger; together they are branded the Super Twin. The entire setup looks like a dentist office setup: a huge white machine with arms, hoses, and controls.  There is a clear window on one side, where you can see the rice being blown up and into the drying tank, much like my grandmother's old popcorn air-popper.  It takes Erik 2 days to fill the drying tank and another day to dry.  The entire harvest process takes him 5-7 days.  Afterward, the rice is stored in a rodent proof, temperature and humidity controlled rice locker, which can hold up to eight tons of rice.  Theoretically, he could store rice fresh in there for a year, but his demand (and his own high standards) will only allow him to sell the finest and freshest rice. After harvest, the work is still not complete.  The soil on Erik's farm was not nutrient-rich to begin with.  Further, he disrupted the topsoil to form the rice paddies.  Therefore, although the duck + rice method is fertility producing, he needs to nurture the soil.  He spreads manure from local horse farms and dairy operations, as well as compost from his harvest scraps.  After a few more years, his harvest life-cycle should be well sustained, making these extra efforts unnecessary. Erik is one of the nicest and calmly enthusiastic people I have ever met.  He clearly loves what he does, and he loves sharing the experience.  You can pre-order rice on his website for a farm pick-up (what a treat!), or find him at the Burlington Farmer's Market.  He sells out every year, so get it while you can!  You can also buy ducks for egg-laying or ducks for dinner.  Please contact Erik directly for details: erik@vermontrice.net. Share your favorite harvest story in the comments below!

Until next time,

Corrie Austin

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If you enjoy exploring the Vermont food scene with us, share us with your friends!

For the month of October, IntheKitchenWithBronwyn is making a $2 donation to the Vermont Foodbank for each new subscriber.  Subscribe HERE! I feel lucky I can go to the grocery store and afford to buy healthy food for my family.  Not everyone has this privilege. We are proud to support our local foodbank, and encourage you to help by sharing the blog with your friends.  Find more details about the foodbank here. Want to get involved?  Volunteer or Donate

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October, we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

This story is part two of my adventures with duck and rice farming at Boundbrook Farm in Vergennes.  If you missed part one, please start by reading it here!  In the spring, I enjoyed Erik singing to his ducklings in lush rice paddies (video).  He invited me back for fall harvest, and I was equally enchanted. This is the first year for Erik with authentic Japanese equipment.  He shipped a container from Japan filled with a specialized rice transplanter, combine, trailer, dryer, and bagger.  When I arrived, he gave me a welcoming wave and invited me to ride with him on the combine.  He weaved us back and forth across the crop, while the combine deftly captured only the rice in their husky pods in a built-in storage tank (video). Once full, we used a tractor to haul over the aptly named GRAIN CONTAINER.  The combine has a Dr. Seuss-like arm that lifted up and over the machine to deposit rice into the trailer. Careful not to overfill the trailer, Erik explained the front tires of the tractor will lift off the ground if we fill the trailer completely.  The Japanese use little trucks to trail their GRAIN CONTAINERS, and these, he explained, would not tip. We then carted our harvest up to the barn, where he hooked an auger-filled hose up to the trailer to transport the rice to the dryer.  The base of the GRAIN CONTAINER also has an auger; together they are branded the Super Twin. The entire setup looks like a dentist office setup: a huge white machine with arms, hoses, and controls.  There is a clear window on one side, where you can see the rice being blown up and into the drying tank, much like my grandmother's old popcorn air-popper.  It takes Erik 2 days to fill the drying tank and another day to dry.  The entire harvest process takes him 5-7 days.  Afterward, the rice is stored in a rodent proof, temperature and humidity controlled rice locker, which can hold up to eight tons of rice.  Theoretically, he could store rice fresh in there for a year, but his demand (and his own high standards) will only allow him to sell the finest and freshest rice. After harvest, the work is still not complete.  The soil on Erik's farm was not nutrient-rich to begin with.  Further, he disrupted the topsoil to form the rice paddies.  Therefore, although the duck + rice method is fertility producing, he needs to nurture the soil.  He spreads manure from local horse farms and dairy operations, as well as compost from his harvest scraps.  After a few more years, his harvest life-cycle should be well sustained, making these extra efforts unnecessary. Erik is one of the nicest and calmly enthusiastic people I have ever met.  He clearly loves what he does, and he loves sharing the experience.  You can pre-order rice on his website for a farm pick-up (what a treat!), or find him at the Burlington Farmer's Market.  He sells out every year, so get it while you can!  You can also buy ducks for egg-laying or ducks for dinner.  Please contact Erik directly for details: erik@vermontrice.net. Share your favorite harvest story in the comments below!

Until next time,

Corrie Austin

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I wish I could be there..." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208585]=> object(WP_Comment)#1006 (18) { ["comment_ID"]=> string(6) "208585" ["comment_post_ID"]=> string(4) "4526" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "73.114.22.187" ["comment_date"]=> string(19) "2017-10-29 14:02:10" ["comment_date_gmt"]=> string(19) "2017-10-29 18:02:10" ["comment_content"]=> string(79) "Christine - I believe we will have a copy available to share soon. Stay tuned!" 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Stay tuned!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208578" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1055 (18) { ["comment_ID"]=> string(6) "208579" ["comment_post_ID"]=> string(4) "4526" ["comment_author"]=> string(12) "Laurie Burke" ["comment_author_email"]=> string(22) "lburke@sterncenter.org" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "198.0.174.249" ["comment_date"]=> string(19) "2017-10-23 08:51:46" ["comment_date_gmt"]=> string(19) "2017-10-23 12:51:46" ["comment_content"]=> string(218) "I felt so blessed to know this interesting, engaging and spirited woman who loved to dance and talk poetry among so many other interests. She lived a full engaging life and leaves us all with fond memories! Laurie B." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208584]=> object(WP_Comment)#1007 (18) { ["comment_ID"]=> string(6) "208584" ["comment_post_ID"]=> string(4) "4526" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "73.114.22.187" ["comment_date"]=> string(19) "2017-10-29 14:01:05" ["comment_date_gmt"]=> string(19) "2017-10-29 18:01:05" ["comment_content"]=> string(130) "Laurie - I wish I'd had the chance to meet her. The more I learn/hear about Judith, the more I admire her and the life she lived." 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The more I learn/hear about Judith, the more I admire her and the life she lived." 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The plan is to make the video available online. We will let you know when we have a digital copy to share. Thank you for the interest!" 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I wish I could be there..." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208585]=> object(WP_Comment)#1006 (18) { ["comment_ID"]=> string(6) "208585" ["comment_post_ID"]=> string(4) "4526" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "73.114.22.187" ["comment_date"]=> string(19) "2017-10-29 14:02:10" ["comment_date_gmt"]=> string(19) "2017-10-29 18:02:10" ["comment_content"]=> string(79) "Christine - I believe we will have a copy available to share soon. Stay tuned!" 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Stay tuned!" 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She lived a full engaging life and leaves us all with fond memories! Laurie B." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208584]=> object(WP_Comment)#1007 (18) { ["comment_ID"]=> string(6) "208584" ["comment_post_ID"]=> string(4) "4526" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "73.114.22.187" ["comment_date"]=> string(19) "2017-10-29 14:01:05" ["comment_date_gmt"]=> string(19) "2017-10-29 18:01:05" ["comment_content"]=> string(130) "Laurie - I wish I'd had the chance to meet her. The more I learn/hear about Judith, the more I admire her and the life she lived." 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The more I learn/hear about Judith, the more I admire her and the life she lived." 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The plan is to make the video available online. We will let you know when we have a digital copy to share. Thank you for the interest!" 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4 responses to “The Rice Whisperer – a sequel”

  1. Niki Glanz says:

    Bronwhy,
    An inspired posting! Rice sometimes is taken for granted. (Not where I once lived, in Chico, CA, but in areas where other, more exotic foods are grown and marketed.) Also love the way you explore Erik’s work as a story, slowly unfolding.

    Thought I say an email from you flash by on my screen. Perhaps from someone else, but if indeed I missed it, please resend! Would enjoy being in touch occasionally. Best wishes,
    Niki Glanz

  2. Kellie Kutkey says:

    Hey Corrie!
    I love reading about this guy and his operation 🙂
    I want to order rice so thanks for the link.

    • Bronwyn says:

      Hi Mom!
      I believe that link is for pre-order with a farm pick up. If you order some, I can pick it up for you! Let me know 🙂 I can send it home with you when you come for Thanksgiving!

  3. I’d like some rice, too. Maybe we could go to the farm together next week when we get together. Such a good idea with Thanksgiving coming up.

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Love your food & Love your neighbor

If you enjoy exploring the Vermont food scene with us, share us with your friends!

For the month of October, IntheKitchenWithBronwyn is making a $2 donation to the Vermont Foodbank for each new subscriber.  Subscribe HERE!

I feel lucky I can go to the grocery store and afford to buy healthy food for my family.  Not everyone has this privilege. We are proud to support our local foodbank, and encourage you to help by sharing the blog with your friends.  Find more details about the foodbank here.

Want to get involved?  Volunteer or Donate

Until next time,

Corrie Austin

Posted: 10-8-2017

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In the Kitchen with Bronwyn welcomes guest blogger Corrie Austin.  She moved here last November from Portland, OR with her Vermont-born husband.

ahhhh....COFFEE.  To quote my father, "I get excited to go to bed just so I can wake up and drink coffee!"  Everyone has a morning ritual; most of them include, if not revolve around, coffee.  When shared with the ones we love, these rituals allow us the chance to display our affection by the way we approach our coffee. My mom, for example, wakes up before my dad every morning.  They have a standard coffee pot, which they set on a timer every night so they have fresh, hot coffee ready when they wake up.  She brings him a cup of coffee every morning. My husband, on the other hand, LOVES the ritual of making his coffee. He uses a Chemex pour-over and grinds his coffee fresh for each serving.  He measures his beans and measures his water, it's practically scientific.  When we first became "serious," I tried affectionately to make his coffee, like my mom does for my dad.  I quickly learned that I would be showing more love by not taking away the joy of his morning brew session. My uncle brews a full pot of coffee, but only drinks a cup a day.  He leaves the pot on the counter and just pops a mug in the microwave whenever he wants a cup of hot coffee...one pot will last him a full week!  A common question from his guests, "how many days ago was this brewed?" My friend's husband likes to have a cup while he waits for the coffee to brew in the morning.  Each day he makes three cups: one for himself, one for his wife, and one for himself to enjoy the next morning, which he heats up in the microwave to enjoy while he waits for the next three cups to brew. To some, coffee is sacred and delicious, precious and enjoyed, with the refined taste of a sommelier (my husband).  Others drink it in any form, no matter what the quality (my uncle).  Personally, my favorite place to enjoy a fresh cup of coffee not including my own living room, is Scout & Co. in the Old North End (they also have a Winooski location).  Scout & Co. has an earthy, vintage vibe, with funky art on the walls and succulents on the tables; not to mention, they also brew a great cup of coffee!  Have a favorite morning ritual?  Share in the comments below! " ["post_title"]=> string(21) "COLD days, HOT coffee" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "cold-days-hot-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-11-13 08:57:25" ["post_modified_gmt"]=> string(19) "2017-11-13 12:57:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4574" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(2) "10" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#369 (24) { ["ID"]=> int(4562) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-10-29 08:30:39" ["post_date_gmt"]=> string(19) "2017-10-29 12:30:39" ["post_content"]=> string(4268) "

In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October (only a few days left!), we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

Please forgive my deviation from the subject of food...I can't help but revel in the Vermont-ness of my past two weeks.  Being as this is my first fall in the state, I am obsessed with finding the most fantastic ways to enjoy it.  There is magic in these experiences...I know it.  I wish I could put them in a jar to save for a rainy day!  It's the making of memories like these that make me feel most alive. Now...let me preface with the fact that I have an obsession with my mountain bike.  Whenever I am not mountain biking, I wish I was mountain biking; and I have found the mtb mecca in Vermont.  I live a stone's throw from a plethora of trail systems: Hinesburg Town Forest, Carse Hill, Cochran's...my first Vermont fall has been defined by my mountain biking experiences. Last weekend, I went to Hinesburg Town Forest for a ride.  The weather and lighting were beautiful.  Warm orange leaves covered the ground, and the sun passed soft and romantic through the trees.  At the end of my ride, as I was stretching at my car, someone started playing a pan flute in the forest.  A legitimate pan flute!  As I started to drive home, a deer was standing in the middle of road, looking me straight in the eye.  I stopped my car to enjoy the staredown...hoping that when I started to inch forward it would allow me creep closer...no luck...but we shared a moment.  My husband was out of town and I texted him a brief summary.  His response?  "VERMONT"  My answer? "True that!" The next day I took my first trip to the Northeast Kingdom.  When I first moved to Vermont, Bronwyn would tell me she was going to the NEK, and I wondered at this exotic sounding wonderland.  Now I've been, and although not quite my definition of exotic, it is definitely a treat.  The drive is there is full of beautiful countryside and farmland.  My reason for the journey was for the 100 miles of mountain bike trails known as the Kingdom Trails.  I biked til I couldn't bike anymore...it was, dare I say, "epic!" With all the adventure and wonder of these experiences, I could not help but share.  I hope you all have enjoyed your fall in whatever way makes you feel most alive.  Share your stories and favorite fall photos in the comments below!

Until next time,

Corrie Austin

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Tuesday, October 24, 2017  6:00 p.m.
Admission: Free
During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017. [caption id="attachment_4558" align="aligncenter" width="520"] Photo courtesy of The Seattle Times Obituary[/caption] Panelists include Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.
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In the Kitchen with Bronwyn invites you to share our blog with your friends and family.  For each new subscriber during October, we will donate $2 to the Vermont Foodbank!    *SUBSCRIBE*

This story is part two of my adventures with duck and rice farming at Boundbrook Farm in Vergennes.  If you missed part one, please start by reading it here!  In the spring, I enjoyed Erik singing to his ducklings in lush rice paddies (video).  He invited me back for fall harvest, and I was equally enchanted. This is the first year for Erik with authentic Japanese equipment.  He shipped a container from Japan filled with a specialized rice transplanter, combine, trailer, dryer, and bagger.  When I arrived, he gave me a welcoming wave and invited me to ride with him on the combine.  He weaved us back and forth across the crop, while the combine deftly captured only the rice in their husky pods in a built-in storage tank (video). Once full, we used a tractor to haul over the aptly named GRAIN CONTAINER.  The combine has a Dr. Seuss-like arm that lifted up and over the machine to deposit rice into the trailer. Careful not to overfill the trailer, Erik explained the front tires of the tractor will lift off the ground if we fill the trailer completely.  The Japanese use little trucks to trail their GRAIN CONTAINERS, and these, he explained, would not tip. We then carted our harvest up to the barn, where he hooked an auger-filled hose up to the trailer to transport the rice to the dryer.  The base of the GRAIN CONTAINER also has an auger; together they are branded the Super Twin. The entire setup looks like a dentist office setup: a huge white machine with arms, hoses, and controls.  There is a clear window on one side, where you can see the rice being blown up and into the drying tank, much like my grandmother's old popcorn air-popper.  It takes Erik 2 days to fill the drying tank and another day to dry.  The entire harvest process takes him 5-7 days.  Afterward, the rice is stored in a rodent proof, temperature and humidity controlled rice locker, which can hold up to eight tons of rice.  Theoretically, he could store rice fresh in there for a year, but his demand (and his own high standards) will only allow him to sell the finest and freshest rice. After harvest, the work is still not complete.  The soil on Erik's farm was not nutrient-rich to begin with.  Further, he disrupted the topsoil to form the rice paddies.  Therefore, although the duck + rice method is fertility producing, he needs to nurture the soil.  He spreads manure from local horse farms and dairy operations, as well as compost from his harvest scraps.  After a few more years, his harvest life-cycle should be well sustained, making these extra efforts unnecessary. Erik is one of the nicest and calmly enthusiastic people I have ever met.  He clearly loves what he does, and he loves sharing the experience.  You can pre-order rice on his website for a farm pick-up (what a treat!), or find him at the Burlington Farmer's Market.  He sells out every year, so get it while you can!  You can also buy ducks for egg-laying or ducks for dinner.  Please contact Erik directly for details: erik@vermontrice.net. Share your favorite harvest story in the comments below!

Until next time,

Corrie Austin

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If you enjoy exploring the Vermont food scene with us, share us with your friends!

For the month of October, IntheKitchenWithBronwyn is making a $2 donation to the Vermont Foodbank for each new subscriber.  Subscribe HERE! I feel lucky I can go to the grocery store and afford to buy healthy food for my family.  Not everyone has this privilege. We are proud to support our local foodbank, and encourage you to help by sharing the blog with your friends.  Find more details about the foodbank here. Want to get involved?  Volunteer or Donate

Until next time,

Corrie Austin

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If you enjoy exploring the Vermont food scene with us, share us with your friends!

For the month of October, IntheKitchenWithBronwyn is making a $2 donation to the Vermont Foodbank for each new subscriber.  Subscribe HERE! I feel lucky I can go to the grocery store and afford to buy healthy food for my family.  Not everyone has this privilege. We are proud to support our local foodbank, and encourage you to help by sharing the blog with your friends.  Find more details about the foodbank here. Want to get involved?  Volunteer or Donate

Until next time,

Corrie Austin

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Rice sometimes is taken for granted. (Not where I once lived, in Chico, CA, but in areas where other, more exotic foods are grown and marketed.) Also love the way you explore Erik's work as a story, slowly unfolding. Thought I say an email from you flash by on my screen. Perhaps from someone else, but if indeed I missed it, please resend! Would enjoy being in touch occasionally. Best wishes, Niki Glanz" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1018 (18) { ["comment_ID"]=> string(6) "208575" ["comment_post_ID"]=> string(4) "4540" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "73.96.104.187" ["comment_date"]=> string(19) "2017-10-15 18:22:53" ["comment_date_gmt"]=> string(19) "2017-10-15 22:22:53" ["comment_content"]=> string(110) "Hey Corrie! I love reading about this guy and his operation :) I want to order rice so thanks for the link." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208576]=> object(WP_Comment)#279 (18) { ["comment_ID"]=> string(6) "208576" ["comment_post_ID"]=> string(4) "4540" ["comment_author"]=> string(7) "Bronwyn" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2017-10-17 06:58:37" ["comment_date_gmt"]=> string(19) "2017-10-17 10:58:37" ["comment_content"]=> string(187) "Hi Mom! I believe that link is for pre-order with a farm pick up. If you order some, I can pick it up for you! Let me know :) I can send it home with you when you come for Thanksgiving!" 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I believe that link is for pre-order with a farm pick up. If you order some, I can pick it up for you! Let me know :) I can send it home with you when you come for Thanksgiving!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208575" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#258 (18) { ["comment_ID"]=> string(6) "208577" ["comment_post_ID"]=> string(4) "4540" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "24.91.160.255" ["comment_date"]=> string(19) "2017-10-17 12:06:55" ["comment_date_gmt"]=> string(19) "2017-10-17 16:06:55" ["comment_content"]=> string(141) "I'd like some rice, too. Maybe we could go to the farm together next week when we get together. Such a good idea with Thanksgiving coming up." 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Rice sometimes is taken for granted. (Not where I once lived, in Chico, CA, but in areas where other, more exotic foods are grown and marketed.) Also love the way you explore Erik's work as a story, slowly unfolding. Thought I say an email from you flash by on my screen. Perhaps from someone else, but if indeed I missed it, please resend! Would enjoy being in touch occasionally. Best wishes, Niki Glanz" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1018 (18) { ["comment_ID"]=> string(6) "208575" ["comment_post_ID"]=> string(4) "4540" ["comment_author"]=> string(13) "Kellie Kutkey" ["comment_author_email"]=> string(20) "kutkey@integrity.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "73.96.104.187" ["comment_date"]=> string(19) "2017-10-15 18:22:53" ["comment_date_gmt"]=> string(19) "2017-10-15 22:22:53" ["comment_content"]=> string(110) "Hey Corrie! I love reading about this guy and his operation :) I want to order rice so thanks for the link." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208576]=> object(WP_Comment)#279 (18) { ["comment_ID"]=> string(6) "208576" ["comment_post_ID"]=> string(4) "4540" ["comment_author"]=> string(7) "Bronwyn" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "76.19.177.107" ["comment_date"]=> string(19) "2017-10-17 06:58:37" ["comment_date_gmt"]=> string(19) "2017-10-17 10:58:37" ["comment_content"]=> string(187) "Hi Mom! I believe that link is for pre-order with a farm pick up. If you order some, I can pick it up for you! Let me know :) I can send it home with you when you come for Thanksgiving!" 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I believe that link is for pre-order with a farm pick up. If you order some, I can pick it up for you! Let me know :) I can send it home with you when you come for Thanksgiving!" 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Maybe we could go to the farm together next week when we get together. Such a good idea with Thanksgiving coming up." 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5 responses to “Love your food & Love your neighbor”

  1. Kellie Kutkey says:

    As you know, the local food bank is a favorite charity for us to support. I’m proud of you for taking this opportunity to spread that family tradition to your new hometown.
    ❤️❤️❤️

  2. Lori Seitz says:

    We just spent the weekend with your family,. Hunting butchering enjoying good healthy food, wine and best of all family time!

    • Corrie says:

      Hi Lori! That weekend sounds AMAZING. I know my family had a great time, as well. Great to see you on the website! Without Facebook, its hard to keep track of me. Now you can get a little peek into my goings on every once and a while 🙂

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