Serving Up Vermont
Cooking oils have always been a topic of heated discussion. They’re all high in fat, but each oil is composed of different types of fat and all behave differently when used in recipes. One oil is not superior to all—each have their place in our pantries and serve their cooking purposes. One oil in particular seems to be running on people’s brains as of late, and that is palm oil.
Do you know the difference between the phrases “sell by,” “best by,” and “expires” on products? If not, you are not alone. It’s estimated that confusion over date labels is estimated to account for 20% of consumer food waste, which throws away $29 billion in spending each year! There is currently no federal law requiring date labeling on products, which has led to a patchwork of state regulations for date labeling and voluntary labels from producers and manufacturers.
Note: This article is not meant as a substitute for proper medical advice. Please consult with your medical practitioner before using any type of remedy, herbal or otherwise.
You’ve probably noticed coconut’s meteoric rise in popularity over the past couple of years. The use of coconut oil increased 780% between 2008 and 2012 and coconut water consumption increased 168% between 2010 and 2013. So what’s the big deal?
This is a guest post about NOFA-VT's upcoming Winter Conference, written by Helen Whybrow, Roving Farm & Food Reporter.
Our brave little state has been through a lot: a 2016 winter of no snow, followed by this summer’s drought, an election season full of strife, and now with a new President, worlds of uncertainty about what’s to come. It can be easy, in the dark days of winter, to wonder about the larger purpose of one’s efforts on the farm or in the world.
Thankfully, NOFA-VT has attracted two international giants in the food and farming world to speak at the 35th annual winter conference on February 18-20 at University of Vermont. Dr. Fernando Funes Monzote, of Cuba, and Dr. Vandana Shiva, of India, will both bring a message of resilience, hope, and the power of people to make slow—but radical—change.
Did you know that real grenadine, the syrupy sweetness that defines a Shirley Temple, is traditionally made from pomegranate juice rather than cherry flavoring (and skips all the preservatives)? Given that we’re in the midst of pomegranate season right now, making your own homemade grenadine is a fun and relatively easy activity. It also makes a great gift for friends and family!
Photo Credit: The Bake Cakery
Finding natural options for food colorings seemed simple enough in my head, given how frequently I stain my hands, cutting boards, and clothes in vibrant shades of fuscia and yellow with messy recipes gone awry with hibiscus or perhaps curry. But when City Market hosted a winter cookie-decorating party a few weeks ago, the task of creating holiday-hued frostings and glazes proved somewhat of a difficult task.
Note: These articles are not meant as a substitute for proper medical advice. Please consult with your medical practitioner before using any type of remedy, herbal or otherwise.
The winter can be a stressful time for many, from traveling to hosting and cooking for holiday get togethers to fewer sunlight hours. During this time of the year, it’s important to remember to slow down, give thanks, and breathe deeply. However, if you find your heart beating fast, your mind never ceasing to wander, or not being able to fall asleep at night, have you considered giving tulsi a try?
The gift giving season is upon us! Do you have a plan? If you are looking for some easy, DIY holiday gifts, check out the ideas below, from elderberry syrup to homemade sprinkles.
Last night we hosted our ninth(!) Dish panel discussion. The topic of the evening was food waste and was moderated by Alison Nihart from UVM’s Food Systems Initiative. The panel consisted of Theresa Snow from Salvation Farms, Nick Savasta from Cheese and Wine Traders, Ren Weiner from Miss Weinerz, and Michele Morris from CSWD. This timely topic was even reflected in our snacks - Ren Weiner provided the crowd with samples of her doughnuts made with spent grains from Zero Gravity Brewery. Delicious!
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