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.

How should I eat? (Not too much)
—Michael Pollan

If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook

Treat treats as treats.
—Michael Pollan

No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

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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      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.

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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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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.
SUBSCRIBE NOW >
 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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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.

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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Print PDF

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.

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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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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.
SUBSCRIBE NOW >
 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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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”

1. Delmer Stringham says:

   March 3, 2014 at 1:08 am

   Merci pour ce joli blog. C’est tres bien.

   Reply
2. you can try wikipedia says:

   March 28, 2014 at 2:30 pm

   Simply desire to say your article is as astounding.

   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.

   Reply

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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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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.
SUBSCRIBE NOW >
 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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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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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.
SUBSCRIBE NOW >
 And, thank you for all you do!

 
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      string(41) "Merci pour ce joli blog. C'est tres bien."
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      string(21) "you can try wikipedia"
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      ["comment_content"]=>
      string(299) "Simply desire to say your article is as astounding.

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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        string(21) "you can try wikipedia"
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        string(23) "rafaelmcguire@gmail.com"
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        ["comment_content"]=>
        string(299) "Simply desire to say your article is as astounding.

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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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

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.
SUBSCRIBE NOW >
 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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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!
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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18 responses to “Bronwyn Jones Dunne Selected by IACP as Featured Blogger”

1. Jennifer Millett-Barrett says:

   November 9, 2013 at 2:04 pm

   What a wonderful honor. Congratulations, Bronwyn!

   Reply
2. Bronwyn says:

   November 9, 2013 at 3:06 pm

   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!

   Reply
3. Will Bailey says:

   November 9, 2013 at 4:49 pm

   Once again, at the forefront. This is quite an honor. Your blog writing is taking off as it should.

   Reply
4. Bronwyn Dunne says:

   November 9, 2013 at 5:01 pm

   Thank you , Will I’m proud of what we’re doing with the blog!

   Reply
5. Christine Fraioli says:

   November 9, 2013 at 5:08 pm

   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!

   Reply
6. Kathleen says:

   November 9, 2013 at 7:01 pm

   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!

   Reply
7. Bronwyn Dunne says:

   November 9, 2013 at 8:26 pm

   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.

   Reply
8. Margo Davis says:

   November 9, 2013 at 9:05 pm

   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.

   Reply
9. Bronwyn says:

   November 10, 2013 at 1:56 am

   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….

   Reply
10. Polly Connell says:

    November 10, 2013 at 2:52 pm

    That’s wonderful news, Bronwyn, and quite an honor – well deserved!

    Polly

    Reply
11. Lee Merkle-Raymond says:

    November 10, 2013 at 3:54 pm

    Bronwyn, Congratulations on your blog selection! I enjoy your Friday posts and being connected to Vermont through your posts. Lee

    Reply
12. Bronwyn Dunne says:

    November 10, 2013 at 9:14 pm

    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!

    Reply
13. Dawn Philibert says:

    November 10, 2013 at 10:56 pm

    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

    Reply
14. Joan Kieran says:

    November 11, 2013 at 6:58 pm

    Congratulations on a wonderful award, Bronwyn!! We’re a proud neighbor!

    Reply
15. Bronwyn says:

    November 12, 2013 at 2:22 pm

    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!

    Reply
16. Vera Chang says:

    November 14, 2013 at 2:24 pm

    Warm congratulations, Bronwyn! How exciting and well deserved!

    Reply
17. Janet Biehl says:

    November 18, 2013 at 12:35 am

    So glad that people in the food world are noticing your terrific blog. Congrats, amiga!

    Reply
18. Lisa Farrell says:

    December 7, 2013 at 11:11 am

    Congratulations, Bronwyn! Quite an honor that will help raise awareness about VT’s forward-thinking food initiatives.

    Reply

Print PDF

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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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.
SUBSCRIBE NOW >
 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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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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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...
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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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Polly"
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Polly"
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One response to “Remarkable Recipes, Remarkable Women”

1. blog url says:

   October 17, 2013 at 11:50 pm

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