James Buck Four Corners flour tortillas fresh out of the carousel oven at All Souls Tortilleria s Oak Street operation By noon on a recent Wednesday, the All Souls Tortilleria flour tortilla operation on Oak Street in Burlington was in full swing. Fresh balls of dough were flattened in a wedge press before heading into a carousel oven, from which they emerged puffy with air bubbles. A bite of a tortilla hot off the line evoked the toasty aroma of a late-summer wheat field and had a pastry-like flakiness. Between these Sonoran-style tortillas made with lard and the company s Four Corners version made with sunflower oil, All Souls produces about 5,000 flour tortillas a week. Since January, these have gradually joined the company s corn tortillas in retail coolers.
James Buck Burlington School District employee Jennifer Trapani holding up the computer so students cooking remotely can see chef Cheryl Niedzwiecki making this month s Jr. Iron Chef VT recipe On the afternoon of February 15 at St. Mark Catholic Church in Burlington s New North End, three Burlington School District employees were juggling laptops, video cameras and root vegetables. The church has provided a temporary home to the Burlington Technical Center s culinary arts program and the district s afterschool cooking activities while the high school addresses cancer-causing chemicals found on its campus. But wherever they take place, the district s cooking extracurriculars would normally involve months of recipe development and practice runs by teams preparing for the annual Jr. Iron Chef VT statewide culinary competition, now in
Winter Dipping in Lake Champlain In January, the UK s
Guardianwrote about the exhilarating joy of outdoor ice-bathing, a centuries-old practice that has soared during lockdown as a much-needed pandemic stress reliever and endorphin releaser. It s pretty normal if you re in Sweden or Denmark or Finland, said Burlington painter Katharine Montstream of the pastime. In the UK, this is
huge, and it s really blowing up. Especially with [the] pandemic, they have had a huge surge of people wanting to do this and needing outlets. The same is true in Vermont, it seems. Montstream has been winter dipping regularly in Lake Champlain for three years, but the pandemic prompted her to begin plunging in nearly every day. She s amassed a group of friends, playfully dubbed the Red Hot Chilly Dippers, who join in her shivery adventures. Montstream documents their dips through photos and videos on an Instagram page that has more than 1,500 followers.
click to enlarge Jakob Owens | Unsplash Feeling worried about where you’ll get your next meal? If you are, you’re not alone. And if you’re not, chances are you know someone who is. Tens of thousands of Vermont residents have experienced a loss of income during the coronavirus pandemic. Since last March, roughly one in three of us has struggled to buy groceries. That’s a shocking statistic. Here’s another one: Just one in 10 Vermont residents is enrolled in the program that addresses this need most effectively 3SquaresVT, our state’s version of the federal Supplemental Nutrition Assistance Program (SNAP). Like many federal programs that you pay into with your tax dollars think Social Security, Medicare and unemployment insurance 3SquaresVT exists to offer a helping hand during tough times.
A plan is being built that will help support farmers markets in Vermont for the next 10 years This is what s being proposed samessenger.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from samessenger.com Daily Mail and Mail on Sunday newspapers.