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.
I love quotes that add meaning to my life. Here are a few to live by:
Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery
Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan
Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne
Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan
My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook
We Did It! GMO Labeling Passed in Both the Vermont House & Senate
Kate Duesterberg and Will Allen (along with Cat Buxton) of Cedar Circle Farm were a driving force behind educating Vermonters about the need for GMO labeling. Photo by Robert Eddy.
One of the great things about being a Vermonter is that we still believe in citizen representation. Town meetings, knowing your local politicians, it all helps in creating an atmosphere of community. This time, public interest played a huge part in making Vermont one of the first states to take a stand on GMO labeling.
Farmer friends, Will Allen and Kate Duesterberg of Cedar Circle Farm, were the first to tell me the news when the VT State House of Representatives passed the bill. They’d just come down from Montpelier, the state capital, where they’d been part of the discussion about GMO Labeling, when I interviewed them for my book on small farms a little more then a month ago. Their confidence that the state senate would also see their way to doing the right thing was well founded.
Our beloved senator, Bernie Sanders, whose national rhetoric and voting record makes him one of the finest politicians on Capitol Hill, posted the news on his website last week about the decision made by Vermonters on GMO labeling, as follows:
A Victory in Vermont on Food Labels
Wednesday, April 16, 2014
The Vermont Senate voted on Wednesday to require labels on food containing genetically-modified ingredients. “I am very proud that Vermont is taking the lead in a growing national movement to allow the people of our country to know what is in the food they eat. GMO labeling exists in dozens of countries around the world and should exist in the United States,” Sen. Bernie Sanders said. “I will continue my efforts in Washington – against Monsanto and other multi-national food industry corporations – to pass national legislation on this issue. In the meantime, it is extremely important that Vermont and other states lead the way,” Sanders said.
In Vermont, the Senate vote puts the state on course to become the first to require labels on genetically-modified foods. The House passed a similar bill last year. Elsewhere in New England, Connecticut and Maine have passed GMO labeling laws, but they won’t take effect unless other states pass similar laws.
In Washington, D.C., Sanders earlier this year proposed an amendment to the farm bill to let states require labels on food or beverages made with genetically-modified ingredients. The amendment lost, but Sanders said he would continue to press for federal action on food labels.
His proposal would have required the Food and Drug Administration and the U.S. Department of Agriculture to report to Congress within two years on the percentage of food and beverages in the United States that contain genetically engineered ingredients.
Posted: 4-24-2014
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Kate Duesterberg and Will Allen (along with Cat Buxton) of Cedar Circle Farm were a driving force behind educating Vermonters about the need for GMO labeling. Photo by Robert Eddy.[/caption]
One of the great things about being a Vermonter is that we still believe in citizen representation. Town meetings, knowing your local politicians, it all helps in creating an atmosphere of community. This time, public interest played a huge part in making Vermont one of the first states to take a stand on GMO labeling.
Farmer friends, Will Allen and Kate Duesterberg of Cedar Circle Farm, were the first to tell me the news when the VT State House of Representatives passed the bill. They’d just come down from Montpelier, the state capital, where they’d been part of the discussion about GMO Labeling, when I interviewed them for my book on small farms a little more then a month ago. Their confidence that the state senate would also see their way to doing the right thing was well founded.
Our beloved senator, Bernie Sanders, whose national rhetoric and voting record makes him one of the finest politicians on Capitol Hill, posted the news on his website last week about the decision made by Vermonters on GMO labeling, as follows:
A Victory in Vermont on Food Labels
Wednesday, April 16, 2014
The Vermont Senate voted on Wednesday to require labels on food containing genetically-modified ingredients. “I am very proud that Vermont is taking the lead in a growing national movement to allow the people of our country to know what is in the food they eat. GMO labeling exists in dozens of countries around the world and should exist in the United States,” Sen. Bernie Sanders said. “I will continue my efforts in Washington – against Monsanto and other multi-national food industry corporations – to pass national legislation on this issue. In the meantime, it is extremely important that Vermont and other states lead the way,” Sanders said.
In Vermont, the Senate vote puts the state on course to become the first to require labels on genetically-modified foods. The House passed a similar bill last year. Elsewhere in New England, Connecticut and Maine have passed GMO labeling laws, but they won’t take effect unless other states pass similar laws.
In Washington, D.C., Sanders earlier this year proposed an amendment to the farm bill to let states require labels on food or beverages made with genetically-modified ingredients. The amendment lost, but Sanders said he would continue to press for federal action on food labels.
His proposal would have required the Food and Drug Administration and the U.S. Department of Agriculture to report to Congress within two years on the percentage of food and beverages in the United States that contain genetically engineered ingredients."
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Laurent Mons sniffing cheese at the Cellars at Jasper Hill[/caption]
My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!
Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.
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Vermont Foodbank Partnered with Salvation Farms & Sterling College to Publish a Fruit and Vegetable Handbook
Did you know that it’s possible to access information and recipes for 40 fruits and vegetables by checking in with the Vermont Foodbank? Since the last time In The Kitchen With Bronwyn ran our subscription drive last February, the Vermont Foodbook has published a ninety-eight page online booklet, Vermont Fresh: A Fruit and Vegetable Handbook that can be downloaded as a pdf.
This is a great resource guide with descriptions of each fruit and vegetable and multiple recipes including Cantaloupe Salsa, Borscht, Blueberry Smoothies, Quinoa Asparagus Salad, and Pasta with Lemon-Mint Butter and Fresh Peas. Hummm…they all sound so good!
Both Salvation Farms, a non-profit organization in Morrisville, VT, dedicated to promoting the benefits of farm life, and Sterling College, the special agricultural college in the Northeast Kingdom, partnered with the Vermont Foodbank to compile the recipes and make the handbook available both online and in print. What a wonderful example of the food community providing talent and energy to create a new “value added” offering available from my favorite non-profit.
Sign up for Blog Updates from In the Kitchen with Bronwyn & We'll Donate $2 Per Subscription to the Vermont Foodbank
Subscribe to my blog and In the Kitchen with Bronwyn will donate $2 for each subscription to the Vermont Foodbank to help continue their work providing local food and nutritional information to Vermonters who have difficulty providing good food for their families. $2 helps to provide 6 holiday meals for hungry Vermonters. This offer is for all sign ups through December. Please encourage your friends to sign up too.
And, thank you for all you do!
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Last week, the International Association of Culinary Professionals chose my blog as one of three to promote via their blog roll. This may not seem like the biggest deal in the world but for a grassroots blog like mine to be chosen by an international organization representing over 3,000 members of a broad segment of the food world, it was a nice tribute. They noted my latest posts on successful farm to school programs as a reason my blog was chosen. That really made me happy!
One of 3 blogs featured, here's what the International Association of Professionals had to say on their feature "Blog Roll of the Dice" :
Bronwyn Jones Dunne, author, food writer and blogger at In the Kitchen with Bronwyn, has a wonderful on-going series about farm to school initiatives taking place in Vermont and Connecticut. If you’re interested in the process of connecting education with farming and the land, then her posts are a must read. See the tribute.
The two Farm-to-School posts that were recognized are:
Farm to School – Not Just a Slogan published on Oct 5, 2013
Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet , published on Oct 18, 2013
Stay tuned for a third farm-to-school post in mid-November.
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string(4942) "The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.
YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking.
Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….”
I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
She had me from “beef stroganoff," of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think.
IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.
A Bientot,
[caption id="attachment_2391" align="alignnone" width="500"]
Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]
JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com.
4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk
Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)
Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.
Enjoy!
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One of the great things about being a Vermonter is that we still believe in citizen representation. Town meetings, knowing your local politicians, it all helps in creating an atmosphere of community. This time, public interest played a huge part in making Vermont one of the first states to take a stand on GMO labeling.
Farmer friends, Will Allen and Kate Duesterberg of Cedar Circle Farm, were the first to tell me the news when the VT State House of Representatives passed the bill. They’d just come down from Montpelier, the state capital, where they’d been part of the discussion about GMO Labeling, when I interviewed them for my book on small farms a little more then a month ago. Their confidence that the state senate would also see their way to doing the right thing was well founded.
Our beloved senator, Bernie Sanders, whose national rhetoric and voting record makes him one of the finest politicians on Capitol Hill, posted the news on his website last week about the decision made by Vermonters on GMO labeling, as follows:
A Victory in Vermont on Food Labels
Wednesday, April 16, 2014
The Vermont Senate voted on Wednesday to require labels on food containing genetically-modified ingredients. “I am very proud that Vermont is taking the lead in a growing national movement to allow the people of our country to know what is in the food they eat. GMO labeling exists in dozens of countries around the world and should exist in the United States,” Sen. Bernie Sanders said. “I will continue my efforts in Washington – against Monsanto and other multi-national food industry corporations – to pass national legislation on this issue. In the meantime, it is extremely important that Vermont and other states lead the way,” Sanders said.
In Vermont, the Senate vote puts the state on course to become the first to require labels on genetically-modified foods. The House passed a similar bill last year. Elsewhere in New England, Connecticut and Maine have passed GMO labeling laws, but they won’t take effect unless other states pass similar laws.
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The Cellars at Jasper Hill’s New Role: Teaching the Craft of Cheese Making
Laurent Mons sniffing cheese at the Cellars at Jasper Hill
My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!
Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill’s latest newsletter.
Posted: 2-14-2014
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One of the great things about being a Vermonter is that we still believe in citizen representation. Town meetings, knowing your local politicians, it all helps in creating an atmosphere of community. This time, public interest played a huge part in making Vermont one of the first states to take a stand on GMO labeling.
Farmer friends, Will Allen and Kate Duesterberg of Cedar Circle Farm, were the first to tell me the news when the VT State House of Representatives passed the bill. They’d just come down from Montpelier, the state capital, where they’d been part of the discussion about GMO Labeling, when I interviewed them for my book on small farms a little more then a month ago. Their confidence that the state senate would also see their way to doing the right thing was well founded.
Our beloved senator, Bernie Sanders, whose national rhetoric and voting record makes him one of the finest politicians on Capitol Hill, posted the news on his website last week about the decision made by Vermonters on GMO labeling, as follows:
A Victory in Vermont on Food Labels
Wednesday, April 16, 2014
The Vermont Senate voted on Wednesday to require labels on food containing genetically-modified ingredients. “I am very proud that Vermont is taking the lead in a growing national movement to allow the people of our country to know what is in the food they eat. GMO labeling exists in dozens of countries around the world and should exist in the United States,” Sen. Bernie Sanders said. “I will continue my efforts in Washington – against Monsanto and other multi-national food industry corporations – to pass national legislation on this issue. In the meantime, it is extremely important that Vermont and other states lead the way,” Sanders said.
In Vermont, the Senate vote puts the state on course to become the first to require labels on genetically-modified foods. The House passed a similar bill last year. Elsewhere in New England, Connecticut and Maine have passed GMO labeling laws, but they won’t take effect unless other states pass similar laws.
In Washington, D.C., Sanders earlier this year proposed an amendment to the farm bill to let states require labels on food or beverages made with genetically-modified ingredients. The amendment lost, but Sanders said he would continue to press for federal action on food labels.
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string(1651) "[caption id="attachment_3236" align="alignleft" width="300"] Laurent Mons sniffing cheese at the Cellars at Jasper Hill[/caption]
My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!
Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.
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string(3228) "Vermont Foodbank Partnered with Salvation Farms & Sterling College to Publish a Fruit and Vegetable Handbook
Did you know that it’s possible to access information and recipes for 40 fruits and vegetables by checking in with the Vermont Foodbank? Since the last time In The Kitchen With Bronwyn ran our subscription drive last February, the Vermont Foodbook has published a ninety-eight page online booklet, Vermont Fresh: A Fruit and Vegetable Handbook that can be downloaded as a pdf.
This is a great resource guide with descriptions of each fruit and vegetable and multiple recipes including Cantaloupe Salsa, Borscht, Blueberry Smoothies, Quinoa Asparagus Salad, and Pasta with Lemon-Mint Butter and Fresh Peas. Hummm…they all sound so good!
Both Salvation Farms, a non-profit organization in Morrisville, VT, dedicated to promoting the benefits of farm life, and Sterling College, the special agricultural college in the Northeast Kingdom, partnered with the Vermont Foodbank to compile the recipes and make the handbook available both online and in print. What a wonderful example of the food community providing talent and energy to create a new “value added” offering available from my favorite non-profit.
Sign up for Blog Updates from In the Kitchen with Bronwyn & We'll Donate $2 Per Subscription to the Vermont Foodbank
Subscribe to my blog and In the Kitchen with Bronwyn will donate $2 for each subscription to the Vermont Foodbank to help continue their work providing local food and nutritional information to Vermonters who have difficulty providing good food for their families. $2 helps to provide 6 holiday meals for hungry Vermonters. This offer is for all sign ups through December. Please encourage your friends to sign up too.
And, thank you for all you do!
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Last week, the International Association of Culinary Professionals chose my blog as one of three to promote via their blog roll. This may not seem like the biggest deal in the world but for a grassroots blog like mine to be chosen by an international organization representing over 3,000 members of a broad segment of the food world, it was a nice tribute. They noted my latest posts on successful farm to school programs as a reason my blog was chosen. That really made me happy!
One of 3 blogs featured, here's what the International Association of Professionals had to say on their feature "Blog Roll of the Dice" :
Bronwyn Jones Dunne, author, food writer and blogger at In the Kitchen with Bronwyn, has a wonderful on-going series about farm to school initiatives taking place in Vermont and Connecticut. If you’re interested in the process of connecting education with farming and the land, then her posts are a must read. See the tribute.
The two Farm-to-School posts that were recognized are:
Farm to School – Not Just a Slogan published on Oct 5, 2013
Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet , published on Oct 18, 2013
Stay tuned for a third farm-to-school post in mid-November.
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string(4942) "The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.
YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking.
Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….”
I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
She had me from “beef stroganoff," of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think.
IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.
A Bientot,
[caption id="attachment_2391" align="alignnone" width="500"] Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]
JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com.
4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk
Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)
Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.
Enjoy!
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string(1651) "[caption id="attachment_3236" align="alignleft" width="300"] Laurent Mons sniffing cheese at the Cellars at Jasper Hill[/caption]
My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!
Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.
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2 responses to “The Cellars at Jasper Hill’s New Role: Teaching the Craft of Cheese Making”
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Sign Up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 to the VT Foodbank for each subscription through Dec 31!
Vermont Foodbank Partnered with Salvation Farms & Sterling College to Publish a Fruit and Vegetable Handbook
Did you know that it’s possible to access information and recipes for 40 fruits and vegetables by checking in with the Vermont Foodbank? Since the last time In The Kitchen With Bronwyn ran our subscription drive last February, the Vermont Foodbook has published a ninety-eight page online booklet, Vermont Fresh: A Fruit and Vegetable Handbook that can be downloaded as a pdf.
This is a great resource guide with descriptions of each fruit and vegetable and multiple recipes including Cantaloupe Salsa, Borscht, Blueberry Smoothies, Quinoa Asparagus Salad, and Pasta with Lemon-Mint Butter and Fresh Peas. Hummm…they all sound so good!
Both Salvation Farms, a non-profit organization in Morrisville, VT, dedicated to promoting the benefits of farm life, and Sterling College, the special agricultural college in the Northeast Kingdom, partnered with the Vermont Foodbank to compile the recipes and make the handbook available both online and in print. What a wonderful example of the food community providing talent and energy to create a new “value added” offering available from my favorite non-profit.
Sign up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 Per Subscription to the Vermont Foodbank
Subscribe to my blog and In the Kitchen with Bronwyn will donate $2 for each subscription to the Vermont Foodbank to help continue their work providing local food and nutritional information to Vermonters who have difficulty providing good food for their families. $2 helps to provide 6 holiday meals for hungry Vermonters. This offer is for all sign ups through December. Please encourage your friends to sign up too.
And, thank you for all you do!
Posted: 11-29-2013
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string(3386) "[caption id="attachment_3309" align="alignleft" width="368"] Kate Duesterberg and Will Allen (along with Cat Buxton) of Cedar Circle Farm were a driving force behind educating Vermonters about the need for GMO labeling. Photo by Robert Eddy.[/caption]
One of the great things about being a Vermonter is that we still believe in citizen representation. Town meetings, knowing your local politicians, it all helps in creating an atmosphere of community. This time, public interest played a huge part in making Vermont one of the first states to take a stand on GMO labeling.
Farmer friends, Will Allen and Kate Duesterberg of Cedar Circle Farm, were the first to tell me the news when the VT State House of Representatives passed the bill. They’d just come down from Montpelier, the state capital, where they’d been part of the discussion about GMO Labeling, when I interviewed them for my book on small farms a little more then a month ago. Their confidence that the state senate would also see their way to doing the right thing was well founded.
Our beloved senator, Bernie Sanders, whose national rhetoric and voting record makes him one of the finest politicians on Capitol Hill, posted the news on his website last week about the decision made by Vermonters on GMO labeling, as follows:
A Victory in Vermont on Food Labels
Wednesday, April 16, 2014
The Vermont Senate voted on Wednesday to require labels on food containing genetically-modified ingredients. “I am very proud that Vermont is taking the lead in a growing national movement to allow the people of our country to know what is in the food they eat. GMO labeling exists in dozens of countries around the world and should exist in the United States,” Sen. Bernie Sanders said. “I will continue my efforts in Washington – against Monsanto and other multi-national food industry corporations – to pass national legislation on this issue. In the meantime, it is extremely important that Vermont and other states lead the way,” Sanders said.
In Vermont, the Senate vote puts the state on course to become the first to require labels on genetically-modified foods. The House passed a similar bill last year. Elsewhere in New England, Connecticut and Maine have passed GMO labeling laws, but they won’t take effect unless other states pass similar laws.
In Washington, D.C., Sanders earlier this year proposed an amendment to the farm bill to let states require labels on food or beverages made with genetically-modified ingredients. The amendment lost, but Sanders said he would continue to press for federal action on food labels.
His proposal would have required the Food and Drug Administration and the U.S. Department of Agriculture to report to Congress within two years on the percentage of food and beverages in the United States that contain genetically engineered ingredients."
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string(1651) "[caption id="attachment_3236" align="alignleft" width="300"] Laurent Mons sniffing cheese at the Cellars at Jasper Hill[/caption]
My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!
Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.
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Did you know that it’s possible to access information and recipes for 40 fruits and vegetables by checking in with the Vermont Foodbank? Since the last time In The Kitchen With Bronwyn ran our subscription drive last February, the Vermont Foodbook has published a ninety-eight page online booklet, Vermont Fresh: A Fruit and Vegetable Handbook that can be downloaded as a pdf.
This is a great resource guide with descriptions of each fruit and vegetable and multiple recipes including Cantaloupe Salsa, Borscht, Blueberry Smoothies, Quinoa Asparagus Salad, and Pasta with Lemon-Mint Butter and Fresh Peas. Hummm…they all sound so good!
Both Salvation Farms, a non-profit organization in Morrisville, VT, dedicated to promoting the benefits of farm life, and Sterling College, the special agricultural college in the Northeast Kingdom, partnered with the Vermont Foodbank to compile the recipes and make the handbook available both online and in print. What a wonderful example of the food community providing talent and energy to create a new “value added” offering available from my favorite non-profit.
Sign up for Blog Updates from In the Kitchen with Bronwyn & We'll Donate $2 Per Subscription to the Vermont Foodbank
Subscribe to my blog and In the Kitchen with Bronwyn will donate $2 for each subscription to the Vermont Foodbank to help continue their work providing local food and nutritional information to Vermonters who have difficulty providing good food for their families. $2 helps to provide 6 holiday meals for hungry Vermonters. This offer is for all sign ups through December. Please encourage your friends to sign up too.
And, thank you for all you do!
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Last week, the International Association of Culinary Professionals chose my blog as one of three to promote via their blog roll. This may not seem like the biggest deal in the world but for a grassroots blog like mine to be chosen by an international organization representing over 3,000 members of a broad segment of the food world, it was a nice tribute. They noted my latest posts on successful farm to school programs as a reason my blog was chosen. That really made me happy!
One of 3 blogs featured, here's what the International Association of Professionals had to say on their feature "Blog Roll of the Dice" :
Bronwyn Jones Dunne, author, food writer and blogger at In the Kitchen with Bronwyn, has a wonderful on-going series about farm to school initiatives taking place in Vermont and Connecticut. If you’re interested in the process of connecting education with farming and the land, then her posts are a must read. See the tribute.
The two Farm-to-School posts that were recognized are:
Farm to School – Not Just a Slogan published on Oct 5, 2013
Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet , published on Oct 18, 2013
Stay tuned for a third farm-to-school post in mid-November.
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string(4942) "The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.
YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking.
Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….”
I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
She had me from “beef stroganoff," of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think.
IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.
A Bientot,
[caption id="attachment_2391" align="alignnone" width="500"] Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]
JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com.
4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk
Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)
Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.
Enjoy!
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string(3228) "Vermont Foodbank Partnered with Salvation Farms & Sterling College to Publish a Fruit and Vegetable Handbook
Did you know that it’s possible to access information and recipes for 40 fruits and vegetables by checking in with the Vermont Foodbank? Since the last time In The Kitchen With Bronwyn ran our subscription drive last February, the Vermont Foodbook has published a ninety-eight page online booklet, Vermont Fresh: A Fruit and Vegetable Handbook that can be downloaded as a pdf.
This is a great resource guide with descriptions of each fruit and vegetable and multiple recipes including Cantaloupe Salsa, Borscht, Blueberry Smoothies, Quinoa Asparagus Salad, and Pasta with Lemon-Mint Butter and Fresh Peas. Hummm…they all sound so good!
Both Salvation Farms, a non-profit organization in Morrisville, VT, dedicated to promoting the benefits of farm life, and Sterling College, the special agricultural college in the Northeast Kingdom, partnered with the Vermont Foodbank to compile the recipes and make the handbook available both online and in print. What a wonderful example of the food community providing talent and energy to create a new “value added” offering available from my favorite non-profit.
Sign up for Blog Updates from In the Kitchen with Bronwyn & We'll Donate $2 Per Subscription to the Vermont Foodbank
Subscribe to my blog and In the Kitchen with Bronwyn will donate $2 for each subscription to the Vermont Foodbank to help continue their work providing local food and nutritional information to Vermonters who have difficulty providing good food for their families. $2 helps to provide 6 holiday meals for hungry Vermonters. This offer is for all sign ups through December. Please encourage your friends to sign up too.
And, thank you for all you do!
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The clarity in your post is just cool and i could assume you're an expert on this subject.
Well with your permission allow me to grab your feed to keep up to date with forthcoming post.
Thanks a million and please keep up the gratifying work."
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Well with your permission allow me to grab your feed to keep up to date with forthcoming post.
Thanks a million and please keep up the gratifying work."
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SUBSCRIBE TO THIS BLOG’S FEED
One response to “Sign Up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 to the VT Foodbank for each subscription through Dec 31!”
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Bronwyn Jones Dunne Selected by IACP as Featured Blogger
Last week, the International Association of Culinary Professionals chose my blog as one of three to promote via their blog roll. This may not seem like the biggest deal in the world but for a grassroots blog like mine to be chosen by an international organization representing over 3,000 members of a broad segment of the food world, it was a nice tribute. They noted my latest posts on successful farm to school programs as a reason my blog was chosen. That really made me happy!
One of 3 blogs featured, here’s what the International Association of Professionals had to say on their feature “Blog Roll of the Dice” :
Bronwyn Jones Dunne, author, food writer and blogger at In the Kitchen with Bronwyn, has a wonderful on-going series about farm to school initiatives taking place in Vermont and Connecticut. If you’re interested in the process of connecting education with farming and the land, then her posts are a must read. See the tribute.
The two Farm-to-School posts that were recognized are:
Farm to School – Not Just a Slogan published on Oct 5, 2013
Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet , published on Oct 18, 2013
Stay tuned for a third farm-to-school post in mid-November.
Posted: 11-6-2013
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string(3386) "[caption id="attachment_3309" align="alignleft" width="368"] Kate Duesterberg and Will Allen (along with Cat Buxton) of Cedar Circle Farm were a driving force behind educating Vermonters about the need for GMO labeling. Photo by Robert Eddy.[/caption]
One of the great things about being a Vermonter is that we still believe in citizen representation. Town meetings, knowing your local politicians, it all helps in creating an atmosphere of community. This time, public interest played a huge part in making Vermont one of the first states to take a stand on GMO labeling.
Farmer friends, Will Allen and Kate Duesterberg of Cedar Circle Farm, were the first to tell me the news when the VT State House of Representatives passed the bill. They’d just come down from Montpelier, the state capital, where they’d been part of the discussion about GMO Labeling, when I interviewed them for my book on small farms a little more then a month ago. Their confidence that the state senate would also see their way to doing the right thing was well founded.
Our beloved senator, Bernie Sanders, whose national rhetoric and voting record makes him one of the finest politicians on Capitol Hill, posted the news on his website last week about the decision made by Vermonters on GMO labeling, as follows:
A Victory in Vermont on Food Labels
Wednesday, April 16, 2014
The Vermont Senate voted on Wednesday to require labels on food containing genetically-modified ingredients. “I am very proud that Vermont is taking the lead in a growing national movement to allow the people of our country to know what is in the food they eat. GMO labeling exists in dozens of countries around the world and should exist in the United States,” Sen. Bernie Sanders said. “I will continue my efforts in Washington – against Monsanto and other multi-national food industry corporations – to pass national legislation on this issue. In the meantime, it is extremely important that Vermont and other states lead the way,” Sanders said.
In Vermont, the Senate vote puts the state on course to become the first to require labels on genetically-modified foods. The House passed a similar bill last year. Elsewhere in New England, Connecticut and Maine have passed GMO labeling laws, but they won’t take effect unless other states pass similar laws.
In Washington, D.C., Sanders earlier this year proposed an amendment to the farm bill to let states require labels on food or beverages made with genetically-modified ingredients. The amendment lost, but Sanders said he would continue to press for federal action on food labels.
His proposal would have required the Food and Drug Administration and the U.S. Department of Agriculture to report to Congress within two years on the percentage of food and beverages in the United States that contain genetically engineered ingredients."
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string(1651) "[caption id="attachment_3236" align="alignleft" width="300"] Laurent Mons sniffing cheese at the Cellars at Jasper Hill[/caption]
My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!
Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.
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string(3228) "Vermont Foodbank Partnered with Salvation Farms & Sterling College to Publish a Fruit and Vegetable Handbook
Did you know that it’s possible to access information and recipes for 40 fruits and vegetables by checking in with the Vermont Foodbank? Since the last time In The Kitchen With Bronwyn ran our subscription drive last February, the Vermont Foodbook has published a ninety-eight page online booklet, Vermont Fresh: A Fruit and Vegetable Handbook that can be downloaded as a pdf.
This is a great resource guide with descriptions of each fruit and vegetable and multiple recipes including Cantaloupe Salsa, Borscht, Blueberry Smoothies, Quinoa Asparagus Salad, and Pasta with Lemon-Mint Butter and Fresh Peas. Hummm…they all sound so good!
Both Salvation Farms, a non-profit organization in Morrisville, VT, dedicated to promoting the benefits of farm life, and Sterling College, the special agricultural college in the Northeast Kingdom, partnered with the Vermont Foodbank to compile the recipes and make the handbook available both online and in print. What a wonderful example of the food community providing talent and energy to create a new “value added” offering available from my favorite non-profit.
Sign up for Blog Updates from In the Kitchen with Bronwyn & We'll Donate $2 Per Subscription to the Vermont Foodbank
Subscribe to my blog and In the Kitchen with Bronwyn will donate $2 for each subscription to the Vermont Foodbank to help continue their work providing local food and nutritional information to Vermonters who have difficulty providing good food for their families. $2 helps to provide 6 holiday meals for hungry Vermonters. This offer is for all sign ups through December. Please encourage your friends to sign up too.
And, thank you for all you do!
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Last week, the International Association of Culinary Professionals chose my blog as one of three to promote via their blog roll. This may not seem like the biggest deal in the world but for a grassroots blog like mine to be chosen by an international organization representing over 3,000 members of a broad segment of the food world, it was a nice tribute. They noted my latest posts on successful farm to school programs as a reason my blog was chosen. That really made me happy!
One of 3 blogs featured, here's what the International Association of Professionals had to say on their feature "Blog Roll of the Dice" :
Bronwyn Jones Dunne, author, food writer and blogger at In the Kitchen with Bronwyn, has a wonderful on-going series about farm to school initiatives taking place in Vermont and Connecticut. If you’re interested in the process of connecting education with farming and the land, then her posts are a must read. See the tribute.
The two Farm-to-School posts that were recognized are:
Farm to School – Not Just a Slogan published on Oct 5, 2013
Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet , published on Oct 18, 2013
Stay tuned for a third farm-to-school post in mid-November.
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string(4942) "The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.
YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking.
Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….”
I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
She had me from “beef stroganoff," of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think.
IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.
A Bientot,
[caption id="attachment_2391" align="alignnone" width="500"] Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]
JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com.
4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk
Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)
Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.
Enjoy!
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Last week, the International Association of Culinary Professionals chose my blog as one of three to promote via their blog roll. This may not seem like the biggest deal in the world but for a grassroots blog like mine to be chosen by an international organization representing over 3,000 members of a broad segment of the food world, it was a nice tribute. They noted my latest posts on successful farm to school programs as a reason my blog was chosen. That really made me happy!
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Bronwyn Jones Dunne, author, food writer and blogger at In the Kitchen with Bronwyn, has a wonderful on-going series about farm to school initiatives taking place in Vermont and Connecticut. If you’re interested in the process of connecting education with farming and the land, then her posts are a must read. See the tribute.
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Farm to School – Not Just a Slogan published on Oct 5, 2013
Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet , published on Oct 18, 2013
Stay tuned for a third farm-to-school post in mid-November.
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string(331) "Thanks for a marvelous posting! I definitely enjoyed reading it, you're
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my blog: หนังxไทย"
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SUBSCRIBE TO THIS BLOG’S FEED
18 responses to “Bronwyn Jones Dunne Selected by IACP as Featured Blogger”
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Jennifer Millett-Barrett says:
What a wonderful honor. Congratulations, Bronwyn!
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Bronwyn says:
Thank you, Jen. I think it’s the subject. Farm to School is a wonderful concept and when I see the effect on students -their enthusiasm and interest- I think we could save the world with small farms!
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Will Bailey says:
Once again, at the forefront. This is quite an honor. Your blog writing is taking off as it should.
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Thank you , Will I’m proud of what we’re doing with the blog!
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Congratulations Bronwyn! Well deserved applause to you and the blog…I agree that small farms are going to be the saving grace of Vermont, at the least!
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That’s fabulous Bronwyn! Maybe you’d be interested in the programs at Green Mountain College in Poultney. A young man I know went there and then went on to intern on farms in Europe last summer after graduation. He interned on some VT farms during the program. Don’t know what’s next in his life, but I know it sure wasn’t part of the curriculum when I was in college. Another son of one of our friends has become a butcher, working in New Haven. There seems to be SO much going on in the 20 something generation!
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So nice to hear from friends who care about the farm and school connection! Thank you Christine and Kathleen. I’m really happy that the IACP promotion can help to bring the story to more people.
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So great, Bron. I remember returning on a plane with you from Paris almost exactly two years ago and you were deep in concentration…designing the logos etc for this Blog! You have accomplished so much in a short time.
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Oh my goodness! It seems as though that was almost another lifetime! If I compare notes, I have to mention your great new photograph exhibition opening at the end of the month in Antiqua. Remember how we toured Paris Photo? I think that trip was full of inspiration….
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Polly Connell says:
That’s wonderful news, Bronwyn, and quite an honor – well deserved!
Polly
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Lee Merkle-Raymond says:
Bronwyn, Congratulations on your blog selection! I enjoy your Friday posts and being connected to Vermont through your posts. Lee
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Now this is beginning to sound like a real conversation. Thank you, Lee for your kind words. It’s so nice to think of you reading the posts so far away…I will email you so I can catch up with what you’re doing!
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Dawn Philibert says:
Congratulations Bronwyn- a real honor for you and it is reflective of your fabulous blog and hard work. Class act. You are the best. Hope you are well. Have a good Thanksgiving. Dawn
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Joan Kieran says:
Congratulations on a wonderful award, Bronwyn!! We’re a proud neighbor!
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Thank you so much, Dawn and Joan! I hope the promotion by IACP will mean that more people will read about the interesting farm programs going on in Vermont. They really make a difference!
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Vera Chang says:
Warm congratulations, Bronwyn! How exciting and well deserved!
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Janet Biehl says:
So glad that people in the food world are noticing your terrific blog. Congrats, amiga!
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Lisa Farrell says:
Congratulations, Bronwyn! Quite an honor that will help raise awareness about VT’s forward-thinking food initiatives.
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- See Bronwyn Jones Dunne in Julia Child’s 100th Birthday Program in VT Public Television’s Video Segment (21)
- Poster Girl for Local Food! (1)
- Bronwyn Dunne Helps VT Public Television Honor Julia Child’s 100th Birthday (3)
- Two Last Meals, Part 1: Lunch at the Circus Smirkus Pie Car (3)
- Cooking with Evan Jones: My Father’s Recipes, Part 4 of 4 (1)
Remarkable Recipes, Remarkable Women
The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.
YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking.
Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….”
I’M ALL INTO PROMOTING GOOD HOME COOKING, BUT…
She had me from “beef stroganoff,” of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think.
IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.
A Bientot,
Jean Zimmerman with one of her famous biscuits — find the recipe below and try some for yourself!
JEAN ZIMMERMAN’S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com.
4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk
Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)
Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.
Enjoy!
Posted: 4-26-2013
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string(3386) "[caption id="attachment_3309" align="alignleft" width="368"] Kate Duesterberg and Will Allen (along with Cat Buxton) of Cedar Circle Farm were a driving force behind educating Vermonters about the need for GMO labeling. Photo by Robert Eddy.[/caption]
One of the great things about being a Vermonter is that we still believe in citizen representation. Town meetings, knowing your local politicians, it all helps in creating an atmosphere of community. This time, public interest played a huge part in making Vermont one of the first states to take a stand on GMO labeling.
Farmer friends, Will Allen and Kate Duesterberg of Cedar Circle Farm, were the first to tell me the news when the VT State House of Representatives passed the bill. They’d just come down from Montpelier, the state capital, where they’d been part of the discussion about GMO Labeling, when I interviewed them for my book on small farms a little more then a month ago. Their confidence that the state senate would also see their way to doing the right thing was well founded.
Our beloved senator, Bernie Sanders, whose national rhetoric and voting record makes him one of the finest politicians on Capitol Hill, posted the news on his website last week about the decision made by Vermonters on GMO labeling, as follows:
A Victory in Vermont on Food Labels
Wednesday, April 16, 2014
The Vermont Senate voted on Wednesday to require labels on food containing genetically-modified ingredients. “I am very proud that Vermont is taking the lead in a growing national movement to allow the people of our country to know what is in the food they eat. GMO labeling exists in dozens of countries around the world and should exist in the United States,” Sen. Bernie Sanders said. “I will continue my efforts in Washington – against Monsanto and other multi-national food industry corporations – to pass national legislation on this issue. In the meantime, it is extremely important that Vermont and other states lead the way,” Sanders said.
In Vermont, the Senate vote puts the state on course to become the first to require labels on genetically-modified foods. The House passed a similar bill last year. Elsewhere in New England, Connecticut and Maine have passed GMO labeling laws, but they won’t take effect unless other states pass similar laws.
In Washington, D.C., Sanders earlier this year proposed an amendment to the farm bill to let states require labels on food or beverages made with genetically-modified ingredients. The amendment lost, but Sanders said he would continue to press for federal action on food labels.
His proposal would have required the Food and Drug Administration and the U.S. Department of Agriculture to report to Congress within two years on the percentage of food and beverages in the United States that contain genetically engineered ingredients."
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string(1651) "[caption id="attachment_3236" align="alignleft" width="300"] Laurent Mons sniffing cheese at the Cellars at Jasper Hill[/caption]
My friends at the Cellars at Jasper Hill, Mateo and Andy Kehler, have always been interested in educating about cheese making, but now they have teamed up with Sterling College to offer courses in the craft they excel at –creating great cheeses!
Open only to professionals, the classes, offered for the first time in January, will continue in May. As well, in June and September, the Cellars at Jasper Hill will be host to Academie Opus Caseus, the professional development subsidiary of Mons Fromager-Affineur, one of France’s fine cheese making schools. Take a look at the information on the latest food venture in the Northeast Kingdom, another example of Vermont’s leadership in the new food movement spreading across the United States. See the details in the Cellars at Jasper Hill's latest newsletter.
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string(3228) "Vermont Foodbank Partnered with Salvation Farms & Sterling College to Publish a Fruit and Vegetable Handbook
Did you know that it’s possible to access information and recipes for 40 fruits and vegetables by checking in with the Vermont Foodbank? Since the last time In The Kitchen With Bronwyn ran our subscription drive last February, the Vermont Foodbook has published a ninety-eight page online booklet, Vermont Fresh: A Fruit and Vegetable Handbook that can be downloaded as a pdf.
This is a great resource guide with descriptions of each fruit and vegetable and multiple recipes including Cantaloupe Salsa, Borscht, Blueberry Smoothies, Quinoa Asparagus Salad, and Pasta with Lemon-Mint Butter and Fresh Peas. Hummm…they all sound so good!
Both Salvation Farms, a non-profit organization in Morrisville, VT, dedicated to promoting the benefits of farm life, and Sterling College, the special agricultural college in the Northeast Kingdom, partnered with the Vermont Foodbank to compile the recipes and make the handbook available both online and in print. What a wonderful example of the food community providing talent and energy to create a new “value added” offering available from my favorite non-profit.
Sign up for Blog Updates from In the Kitchen with Bronwyn & We'll Donate $2 Per Subscription to the Vermont Foodbank
Subscribe to my blog and In the Kitchen with Bronwyn will donate $2 for each subscription to the Vermont Foodbank to help continue their work providing local food and nutritional information to Vermonters who have difficulty providing good food for their families. $2 helps to provide 6 holiday meals for hungry Vermonters. This offer is for all sign ups through December. Please encourage your friends to sign up too.
And, thank you for all you do!
"
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Last week, the International Association of Culinary Professionals chose my blog as one of three to promote via their blog roll. This may not seem like the biggest deal in the world but for a grassroots blog like mine to be chosen by an international organization representing over 3,000 members of a broad segment of the food world, it was a nice tribute. They noted my latest posts on successful farm to school programs as a reason my blog was chosen. That really made me happy!
One of 3 blogs featured, here's what the International Association of Professionals had to say on their feature "Blog Roll of the Dice" :
Bronwyn Jones Dunne, author, food writer and blogger at In the Kitchen with Bronwyn, has a wonderful on-going series about farm to school initiatives taking place in Vermont and Connecticut. If you’re interested in the process of connecting education with farming and the land, then her posts are a must read. See the tribute.
The two Farm-to-School posts that were recognized are:
Farm to School – Not Just a Slogan published on Oct 5, 2013
Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet , published on Oct 18, 2013
Stay tuned for a third farm-to-school post in mid-November.
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string(4942) "The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.
YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking.
Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….”
I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
She had me from “beef stroganoff," of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think.
IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.
A Bientot,
[caption id="attachment_2391" align="alignnone" width="500"] Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]
JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com.
4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk
Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)
Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.
Enjoy!
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YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking.
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I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
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IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.
A Bientot,
[caption id="attachment_2391" align="alignnone" width="500"] Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]
JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com.
4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk
Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)
Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.
Enjoy!
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string(199) "Thank you, Jen. I think it's the subject. Farm to School is a wonderful concept and when I see the effect on students -their enthusiasm and interest- I think we could save the world with small farms!"
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string(519) "That's fabulous Bronwyn! Maybe you'd be interested in the programs at Green Mountain College in Poultney. A young man I know went there and then went on to intern on farms in Europe last summer after graduation. He interned on some VT farms during the program. Don't know what's next in his life, but I know it sure wasn't part of the curriculum when I was in college. Another son of one of our friends has become a butcher, working in New Haven. There seems to be SO much going on in the 20 something generation!"
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string(194) "So nice to hear from friends who care about the farm and school connection! Thank you Christine and Kathleen. I'm really happy that the IACP promotion can help to bring the story to more people."
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string(221) "So great, Bron. I remember returning on a plane with you from Paris almost exactly two years ago and you were deep in concentration…designing the logos etc for this Blog! You have accomplished so much in a short time."
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string(269) "Oh my goodness! It seems as though that was almost another lifetime! If I compare notes, I have to mention your great new photograph exhibition opening at the end of the month in Antiqua. Remember how we toured Paris Photo? I think that trip was full of inspiration...."
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Polly"
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string(519) "That's fabulous Bronwyn! Maybe you'd be interested in the programs at Green Mountain College in Poultney. A young man I know went there and then went on to intern on farms in Europe last summer after graduation. He interned on some VT farms during the program. Don't know what's next in his life, but I know it sure wasn't part of the curriculum when I was in college. Another son of one of our friends has become a butcher, working in New Haven. There seems to be SO much going on in the 20 something generation!"
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string(221) "So great, Bron. I remember returning on a plane with you from Paris almost exactly two years ago and you were deep in concentration…designing the logos etc for this Blog! You have accomplished so much in a short time."
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string(269) "Oh my goodness! It seems as though that was almost another lifetime! If I compare notes, I have to mention your great new photograph exhibition opening at the end of the month in Antiqua. Remember how we toured Paris Photo? I think that trip was full of inspiration...."
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Polly"
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- A Thanksgiving Memory with a Memorable Brining Recipe (3)
- Chicken with Artichokes & Honey – The Recipe (1)
- Subscribe to my Blog by March 31 to Benefit the VT Foodbank! (4)
- Bronwyn Dunne Helps VT Public Television Honor Julia Child’s 100th Birthday (3)
- See Bronwyn Jones Dunne in Julia Child’s 100th Birthday Program in VT Public Television’s Video Segment (21)
small bites
Edible Green Mountains Cooks Issue Feature
Bronwyn Jones Dunne Selected by IACP as Featured Blogger
featured events
Food events that have caught my eye.
Burlington Farmer's Market | Saturdays 8:30a-2p
School of the New American Farmstead - Press Release
ArtsRiot | TRUCK STOP May 17 - Aug 30
a La Carte Videos
Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes
Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen
Blog Archives
- Love food? Love Farmers! - Dec 2019
- Our Treasured Cookbooks - Nov 2019
- Pumpkins of all shapes and sizes - Oct 2019
- Three New Must-Haves For Your Spice Cabinet - Jul 2019
- dEELicious Flavors for your Summer Grill - Jun 2019
- Go Bananas at Burlington Farmer’s Market - May 2019
- Five Reasons to Pursue Continuing Education - May 2019
- Mind Your Macros – there’s an app for that - Apr 2019
- A Love Affair with Fermented Fare - Mar 2019
- Onion Soup for the Soul - Mar 2019
- Dinners with Bronwyn - Feb 2019
- Top Three Weekend Activities - Jan 2019
- Muffins posing as cupcakes - Dec 2018
- ‘Tis the Season - Dec 2018
- Four Things I learned in Cooking Class - Oct 2018
- Gastronomy from Coast to Coast - Oct 2018
- Meghan Markle moves the conversation on diversity with a celebration of food - Sep 2018
- I Love Early Fall…From My Head…To-ma-toes - Sep 2018
- Some things you only need to do once - Sep 2018
- Meet My Flock - Aug 2018
- Summer Crowd Pleaser - Jul 2018
- Seven joys of urban farming - Jun 2018
- Wild and Untamed - Jun 2018
- 5 Mistakes of a First Time Gardener - May 2018
- How I Failed in Boston - Apr 2018
- Love your FOOD | Love your FARMer - Apr 2018
- Poor Poh-tay-toe… - Apr 2018
- Love Lives Here…in Burlington! - Mar 2018
- Flashy New South End City Market - Feb 2018
- The Hungry Bookworms - Feb 2018
- A Road Well-traveled - Jan 2018
- Baby…it’s cold outside - Jan 2018
- How to Make Chocolate Peanut Butter Granola: A Story of Holiday Blunders - Dec 2017
- Triple Dipple Pickles - Dec 2017
- COLD days, HOT coffee - Nov 2017
- A Deviation of Appreciation - Oct 2017
- Remembering Judith Jones, A Culinary Luminary – a film - Oct 2017
- The Rice Whisperer – a sequel - Oct 2017
- Love your food & Love your neighbor - Oct 2017
- TELL YOUR FRIENDS! Each new subscriber in October = $2 donation to Vermont Foodbank - Oct 2017
- Judith Jones New York Memorial – October 4th - Sep 2017
- Sum sum summertime = Champlain Valley Fair - Sep 2017
- Soooo Many Momos - Sep 2017
- Judith Jones Memorial – August 26th, 2017 - Aug 2017
- In Loving Memory of Judith Jones: March 10, 1924 – August 2, 2017 - Aug 2017
- The Left Coast - Jul 2017
- The Duck Whisperer - Jul 2017
- Right in My Backyard: Trillium Hill Farm Part II - Jun 2017
- Right in My Backyard: Trillium Hill Farm - Jun 2017
- Where Food Comes From - Jun 2017
- A Day of Dining in New Orleans - May 2017
- Sautéed Fiddleheads in Butter with Lemon and Garlic - May 2017
- This is Not a Gardening Blog II - May 2017
- When Life Gives You Bruised Apples…Make Applesauce!!! - May 2017
- This is Not a Gardening Blog - Apr 2017
- New Guest Writer: Welcome Corrie to the Green Mountain State! - Apr 2017
- A Farewell To The Green Mountain State - Jul 2016
- Zabby & Elf’s Stone Soup, Part II - May 2016
- Zabby & Elf’s Stone Soup - Mar 2016
- Gratitude - Dec 2015
- Food Entrepreneurs Part V: Brio Coffeeworks - Nov 2015
- Food Entrepreneurs Part IV: Tomgirl Juice Co. - Oct 2015
- Food Entrepreneurs Series Part III: The Bakery At The Farmhouse Kitchen - Aug 2015
- Food Entrepreneurship in Vermont Part II: Bijou Fine Chocolates - Jul 2015
- Summer Events In Vermont - Jul 2015
- Is Localizing America’s Food System Possible? - Jun 2015
- Food Entrepreneurship in Vermont Part I: SharkBite Hummus - Jun 2015
- Nourish Vermont: Traditional Foods and Health Gathering - May 2015
- Late Sugaring In The Northeast Kingdom - May 2015
- Baking With Bayley Hazen Blue - Apr 2015
- Vermont Artisan Village - Mar 2015
- A Rare Book Indeed - Nov 2014
- It’s Time for an Organic Revolution! - Sep 2014
- Food for the Soul as well as the Body: Shojin Ryori - Aug 2014
- The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo - Aug 2014
- Better than Summer Camp: Summer Programs in Cheese Making, Fermentation, Charcuterie, Draft Horse Farming & Food Writing at Sterling College - May 2014
- We Did It! GMO Labeling Passed in Both the Vermont House & Senate - Apr 2014
- A Very Important Birthday: Judith Jones Celebrates Her 90th Birthday! - Mar 2014
- A Book Is On Its Way! As my interest in local farming has grown, I find myself writing a book… - Jan 2014
- After the Barn Fire Fundraiser Dinner to Benefit Maple Wind Farm – Tues, Jan 28 at Hinesburgh Public House - Jan 2014
- Sign Up for Blog Updates from In the Kitchen with Bronwyn & We’ll Donate $2 to the VT Foodbank for each subscription through Dec 31! - Nov 2013
- A Recipe for the Holidays from Shelburne Farms - Nov 2013
- When the Farm is a School: Shelburne Farms - Nov 2013
- Bronwyn Jones Dunne Selected by IACP as Featured Blogger - Nov 2013
- Fairfield Farm at The Hotchkiss School: Where Academics & Agriculture Meet - Oct 2013
- Farm to School – Not Just a Slogan - Oct 2013
- The Making of the “Zetterburger”: A True Tale of Creativity in the Kitchen - Aug 2013
- The “Zetterburger” Recipe - Aug 2013
- From the Sea Cloud to the Cloud Nine of Dining - Aug 2013
- Making Fresh Mozzarella - Jul 2013
- The Spirit of Vermont at the 2013 UVM Food Sustainability Summit - Jul 2013
- My Shangri-La: A Weekend at Twin Farms Resort - Jun 2013
- Twin Farms’ Gluten-Free Soufflé Pancake Recipe - Jun 2013
- Remarkable Recipes, Remarkable Women - Apr 2013
- Food & Art at Twin Farms - Apr 2013
- Video of Bronwyn Dunne & Judith Jones Preparing Potato Salads at BrynTeg - Mar 2013
- Potatoes from Peru: An Ancestral Flavor Reclaimed - Mar 2013
- Cookbook Author Joan Nathan’s 70th Birthday Party - Feb 2013
- Subscribe to my Blog by March 31 to Benefit the VT Foodbank! - Feb 2013
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