For decades, Vermonters have gathered to salute and savor the state's edible and drinkable products. We celebrate the sweetness of maple, the richness of cheese.
When you're headed into the grocery store, you're probably thinking about your shopping list. Landscape architect Michael Willard would like you to reflect for a few moments on pollination. (Paid Post)
Meredith Miotke Chefs rarely follow recipes, but many of them find plenty to savor in cookbooks, nonetheless. They read for inspiration, education, context and community. They earmark pages that reveal fresh approaches to technique. They scribble down notes of promising flavor combinations. We asked three chefs, one cookbook author and one plant nursery owner to share the cookbooks or other food books they pore over.
Cara Chigazola Tobin click to enlarge Cara Chigazola Tobin
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein (HarperCollins 1993/updated edition, University of California Press, 2013)
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt (Rux Martin/Houghton Mif