Tuesday September 27 5:00 to 6:00pm
Upcoming Food Events
September 28
Year Round Vegetable Production at Pete's Greens in Craftsbury
A workshop from NOFA VT
November 1, 2005
An Introduction to
French Cheeses hosted by the
Vermont Institute for Artisan Cheese (at UVM) See information
below.
October 1, 2005 Center for Whole Communities
Harvest and Courage Festival
October 8 & 9
Harpoon
Brewery Annual October Fest
October 23 and December 3 Inn at Baldwin
Creek with Douglas Mack, Chef/Owner
Various Dates (lots of them!)
Baking Classes at King Arthur Flour in Norwich, VT
November 3 at the Kitchen Table Bistro in Richmond
Vermont
Fresh Network Dinner Series
Kitchen Tips
Interesting Food Tidbits
Labeling
Loopholes: Is Organic Really Organic?
New Movie: The Future of Food review from Epicurious.com
Website for The Future of
Food
Grocery Store
Wars Animated Video on Organic Food Awareness - Cute! Meet
Cuke Skywalker, Princess Lettuce, Dark Tater, and of course, Obi Wan
Cannoli
Food on TV and Radio
Chef's a'field
The Splendid Table.
It is NOT available on VPR, but you can listen on-line from many
different NPR stations.
Here is a
listing. You can also listen to the current weeks show at your
convenience right on the
Splendid Table website.
The Splendid Table had a great show on a farm in Iowa,
Seed Savers, that preserves and
sells heirloom flower and vegetable seeds. Why is it important to
preserve heirloom vegetables? Check out these statistics from the
Slow Food Foundation for
BioDiversity:
- 75% of European food product diversity has been lost since 1900
- 93% of American food product diversity has been lost in the same
time period
- 33% of livestock varieties have disappeared or are near
disappearing
- 30,000 vegetable varieties have become extinct in the last
century, and one more is lost every six hours
Great information on various types of
winter squash
Roasted Delicated Squash Salad - A great starter for fall dinners.
Stuffed hubbard squash
Great
squash recipes from Yankee Magazine
The Vermont
Institute for Artisan Cheese
At
the University of Vermont
Presents:
An Introduction to French Cheeses
November 1st 2005
“How can you be expected to govern a country that has 246 varieties of
cheeses?”
Charles De Gaulle’s famous statement about France
reflects great national pride for the amazing history, culture, land
and human ingenuity that created this amazing bounty. The Vermont
Institute for Artisan Cheese at the University of Vermont invites
you to join us and our special guests for an evening of tasting and
education. International dairy specialists, Dr. Yolande Noel from
the National French Institute of Agronomic Research (INRA) and Jeff
Roberts Principle Consultant to VIAC will be our guides. They will
introduce us to the diversity and history of French cheeses, the
country’s affection for cheese, and the notion of terroir –
the sum of land, climate, history, and culture. An array of
wonderful French cheeses will be paired with interesting and
delicious wines from the regions of France. Please join us as we
taste France’s culture and history through its famous cheeses, and
view the scenic countryside, through an exciting exhibit of fine
works by local artist(s) specializing in French
terroir.
Instructors:
Dr.
Yolande Noel (INRA), Jeff Roberts Principle, Consultant to VIAC.
Fee:
$45.00 by October
17th, after $50.00
Location:
Fire house Center
for the Visual Arts, 135 Church Street, Burlington Vermont, 2nd
Floor, just north of City Hall, entrance on south side of building.
Time:
6:00-6:50 Art
Viewing, 7:00-9:00 Pairing
To
register contact:
Jody
Farnham, Program Coordinator for VIAC
200
Carrigan Building
536
Main Street
Burlington, VT 05405-0044
e-mail:
jfarnham@uvm.edu
Phone:
802-656-8300
**Programs and activities held in facilities of the City of Burlington
are
accessible to people with disabilities. Contact Jody for information
/
accommodations, or call 802-253-0195 VT Relay Service.
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