Food Education

From Bosnia to Nepal: A Mosaic of Flavor Fundraiser Dinner Recap

The U.S. Committee for Refugees and Immigrants (USCRI) Vermont formerly known as Vermont Refugee Resettlement Program (VRRP) and City Market have had a long-standing partnership for a number of years. Since 2011, we’ve partnered on a monthly cooking class series titled A Mosaic of Flavor, where different cooks from the Vermont refugee community teach a class showcasing food from their home country and tell stories about their background and journey to Vermont.

Feel the Burn: Fire Cider 101

January is here and after a couple months of indulging in your favorite sweets and treats, it is time to kick back into a healthier routine. We spend a lot of energy thinking of others during the holidays, so there is no better time than the New Year to check back in, focus on yourself and practice self-care!

It’s the Most Wonderful Time of the Year: Holiday Recipe Round Up

The final push of the holiday season is right around the corner and we are here to provide recipe inspiration for any holiday parties, family gatherings or a quiet, cozy night at home. Whether you are cooking for 2 or 20, these recipes are festive, seasonally appropriate, and tasty!


From Chèvre to Chevon: Q & A with Shirley Richardson, Vermont Chevon

Shirley Richardson grew up on a dairy farm in Vermont, but most of her professional career was in serving as a school counselor and principal. When Shirley retired from education in 2004, she and her husband, Michael Smith, started Tannery Farm Cashmeres raising cashmere goats primarily for their cashmere fiber.

Fresh Fall Flavors: A Quick Guide to Fall Produce

It’s finally smelling, looking and feeling like fall in Vermont, and here at the coop we could not be more excited to see the continuous abundance of local produce filling our shelves and baskets every day. Whether you are looking for guidance on the type of squash you should roast for a casual Wednesday night dinner or starting to brainstorm recipes for the big Thanksgiving meal, below are tips for cooking and baking with a few fall staples that will enhance your autumn cooking. 

Anything but Cheesy: Mozzarella Making 101 Class Recap

One of our most popular classes this summer has been our Mozzarella Making 101 class. We offered the class in July and August and are rounding out the season with two more classes this month. The class is held at Bread and Butter Farm, an organic veggie, beef, and pork farm located in Shelburne.

Kissing Summer Goodbye: Labor Day Recipe Roundup

Wow, has it been a hot, dry and humid summer! The weather is slowly starting to shift to cooler temps, school is back in session, and many of us are looking forward to the fall. Although I do love the fall, I don’t know if I am ready to say goodbye to the delicious tomatoes, melons, and even the zucchini that have been staple foods during these long summer days. With Labor Day weekend right around the corner, here are some recipe ideas for your end of summer celebration.

Highlights from Vermont Open Farm Week

Last week marked the fourth annual Vermont Open Farm Week! Farms all across the state opened up their fields, barns and pastures for a number of different fun activities, as a way to connect the public with Vermont’s farmers and the beautiful agricultural landscape.

Chicken, It’s What’s For Dinner: 5 Creative Meals, Using 1 Rotisserie Chicken

Need some quick and easy dinner inspiration? Grab a Rotisserie Chicken at our South End Store and begin to build a week of tasty, unique meals! A little bit of chicken can go a long way when supplemented with other plant based proteins and veggies.

Lettuce Not Forget the Dressing: How to Build the Perfect Salad

Here we are in July! In this month, we typically find ourselves knees deep in an abundance of vibrant, local, fresh produce. Although we are grateful for the bounty, it can be hard to keep up with the weekly greens that arrive in your CSA share, or pour into your kitchen from your very own garden. So, what to do with all these greens? Here are a few tips that will help you turnip the beet, on your average, every day, mixed green salad.


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