and we have some of them right here. let s discuss. my favorite is the starburst, but the judge is eating what, the jelly beans? yes. no, i don t need sugar about relaxium . good for me. sugars and drink alcohol.. soujossi jessica, since the e used all of time, which is your favorite. so i know it s unpopular, though. i think jillian likes it. love i love peeps. so i think they re great. and cadbury creme eggs. but yeah, those are too small. like a big like a big one , siz the normal one normal size with one hundred percent. i just i mean jessee what is the thing behind it.i know ta i mean i know they lookpp look g appetizing but peeps are they re disgusting. everybody knows pizza for peasants. yeah. and i have more of a refined palate so i m going with an english dessert, which is cadbury. okay, are you sure. i m positive it s english. right. you know, i think it s not
a fan mail friday., this is one of my favorite f questions of all time fromavques sidwell tions. b you ve been kidnaped two hours later you are returned becausepn you can t stop talking about jessee yourself. my you mean. well, you you make the kidnapers sick of a topicrs or so i don t think i talk too e much. i really don t. ta allbl the peoplei around this table. i probablyprob a in the leastng. annoying maybe harold. he doesn t talk a lot. a but you you talk a lot. lot you talk a lot. you talk way too much. you are really the kidnapers would probably love me. you shows two shows, but like,en i m quiet off camera. i don t i don t babble like s him in the green room. he doesn t shut up. the really i think you never have the show started. but that s what i do for a living. right. t you don t have an off switch. yeah. j not havi ll show you an off u
Abenaki Chef Jessee Lawyer to Join Vermont Wild Kitchen March 18
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Since spring of 2020, the Vermont Fish and Wildlife Department has partnered with the Vermont Farm to Plate Network to host the Vermont Wild Kitchen, a Facebook Live cooking show taking place on the third Thursday of each month. March’s episode will feature Abenaki Chef Jessee Lawyer who will prepare traditional Abenaki ingredients with a modern twist. Some wild and local ingredients Lawyer plans on using include deer shank, bear fat, garlic, sumac, and more.
“We’re so grateful for Chef Jessee to join us in the Vermont Wild Kitchen to demonstrate how to create a seasonal meal showcasing Native techniques and ingredients,” said Shane Rogers, Farm to Plate communications manager at the Vermont Sustainable Jobs Fund. “He brings such a wealth of knowledge to the table and we are excited to be able to help share that to Vermonters around the state.”