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https://ediblevermont.ediblecommunities.com/things-do/green-mountain-love-lindsey-campbell-and-andrew-leichthammer
Orchestrating a wedding is never easy, but when one partner is an events coordinator and the other owns a brewery, obstacles melt away. Lindsey Campbell directs catering and events for the Farmhouse Group in Burlington. …
https://ediblevermont.ediblecommunities.com/food-thought/whats-your-local
Local has many interpretations. To some it’s a chosen lifestyle, or maybe it’s necessity. It could be considered hip, ethical or even lavish. To me, it’s a little bit of all these. As a flower farmer, it’s a lifestyle first and foremost. My …
https://stoweforager.com/guided-foraging-tours-in-stowe-vermont/
Your guide is knowledgeable about the plants and fungi that are edible in the Green Mountains, and will teach you about how to forage properly and sustainabley in …
https://ediblevermont.ediblecommunities.com/eat/green-rabbit-bakery-suzanne-slomin-s-solar-powered-sourdough
In November 2014, Slomin relocated Green Rabbit Bakery, taking the name of her farm in central New York. “The only reasonable way for me to keep the crazy hours as a baker was to live where I work.” Danny Sagan, an old friend and head of the art and architecture department at Norwich University, designed her new bakery in Waitsfield.
https://ediblevermont.ediblecommunities.com/recipes/roast-duck-recipe-flatlander-farm-starksboro-vermont
Place pan in oven and roast duck, breast-side up, for 45 minutes. Remove from oven and turn duck breast-side down and roast for another 45 minutes. Turn duck over again so that it finishes roasting breast-side up. Total cooking time will depend on the size of the bird. A 5-pound duck usually requires a total cooking time of 2 hours.
https://ediblevermont.ediblecommunities.com/eat/tucker-levy
Edible Green Mountains: So Tucker, what’s your background in food? Tucker Levy: I grew up in Weybridge and graduated in 2009 from Middlebury College, where I studied environmental science and geology. During college, I got a summer internship at Blue Ledge Farm in Leicester, learning to make cheese and selling at the farmers’ markets.
https://158main.com/about/
158 Main Restaurant and 158 Main Catering are owned and operated by Chef John J. Foley III since 2004. “The mix of the traditional and contemporary food is one reason 158 Main has become a local institution, popular with locals and visitors alike” points out Cambridge freelance writer Katherine Quimby Johnson in the Fall 2009 edition of Edible Green Mountains.
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