Food / Dining

Linnea Burnham, of Thetford, Vt., has been selected as a Thomas J. Watson Fellow. The fellowship has allowed Burnham to study artisanal cheesemaking in Italy, Switzerland, England, Norway, Brazil and South Africa. (Courtesy photograph)

Food Notes: Thetford Native Wins Fellowship to Research Cheesemaking

Wednesday, July 1, 2015

Thetford resident Linnea Burnham is spending the next 13 months traveling the world to learn about making artisanal cheese. Burnham, who graduated from Middlebury College earlier this year, is one of the 50 members of the Thomas J. Watson Foundation’s 47th class of fellows, which provides her with a $30,000 stipend to cover an independent year of international travel. Her itinerary includes working with small-scale cheese producers in Norway, England, Switzerland, Italy, South Africa and Brazil, Burnham said in an email from Oslo, where she started the fellowship in June. She’ll spend the next three months traveling the Norwegian countryside, visiting farms and Geitost (goat) …

Foraging for Flour: Norwich Man Gathers Acorns for Baking

Wednesday, July 1, 2015

In the fall, the ground under most oak trees in the Upper Valley is littered with acorns, plump nuts the size of the end of a thumb, filled with golden, fleshy meat. It seemed a shame to waste them entirely on the pigs, squirrels and deer when they also could be turned into …

Truffle Industry Needs Trained Dogs

Wednesday, July 1, 2015

Carneros, Calif. — The growing appetite for truffles is feeding demand for dogs trained to sniff out the fabled aromatic fungus prized by chefs and foodies. As more landowners plant orchards in hopes of harvesting truffles, more dogs are being trained to detect the earthy delicacies, which take several years to ripen on …

New Technology Means Paying for the Restaurant Meal Ahead of Time

Sunday, May 31, 2015

At noon on a recent Wednesday in May, San Francisco’s Lazy Bear restaurant began taking reservations for June. Just 45 minutes later, nearly every seat for the entire month was sold out. Not reserved. Sold. As in, every …

Raise Your Glass: Don’t Let the Cute Labels Fool You

Wednesday, May 27, 2015

Chateau La Paws Red Blend, Chardonnay, Pinot Noir, California, $12.99 I’m generally turned off by cute wine labels. If I come across a bottle with say, a smiling, cartoon version of Ebenezer Scrooge and a name that borders …

Homemade Condiments

Wednesday, May 27, 2015

Summer means grilling. Grilling means hot dogs and hamburgers. Hot dogs and hamburgers mean mustard and ketchup and maybe mayonnaise. You can always go to the store and buy the stuff that comes in a plastic jar. That …

Eat Your Weedies: A Yard’s Bounty Can Fill a Salad Bowl

Monday, May 25, 2015

In the early 1960s, Euell Gibbons wrote Stalking the Wild Asparagus and introduced millions of North Americans to the virtues of harvesting wild foods. Since that time, gathering wild edibles has become increasingly popular, and in our region, …

Trails Day Event in Woodstock Features Hikes, Tastings, Music

Sunday, May 24, 2015

Woodstock — A free event in Woodstock next month will mark National Trails Day with hikes and local food tastings. The 7th annual Trek to Taste on the Trails of Woodstock is set for June 6 from 10 …

From Sensors to LED Lights, Newest Alcohol Packaging Goes High-Tech

Sunday, May 24, 2015

The message-in-a-bottle routine is going Wi-Fi. And that means pretty soon you’ll have your very own mini Times Square at the bar, right on the bottle. “Everyone likes to see their name in lights,” said Brandon Laidlaw, president …

Food Notes: Billings Farm Gets Back Into the Cheese Business

Wednesday, May 20, 2015

B efore World War II, Billings Farm in Woodstock made ice cream, cheese and butter so rich that it gained a national reputation. On Saturday and Sunday, the farm will celebrate for the first time in 70 years …

Latest Kitchen Gadget: IBM’s Watson

Wednesday, May 20, 2015

Bored with finding cures for cancer and beating Jeopardy! champions at their own game, the IBM computer system known as Watson has taken up a hobby: cooking. For the past three years, the system’s keepers have fed it …

‘Terroir’: Character, Climate, Culture and Choices Combine to Create ‘A Taste of Place’

Sunday, May 17, 2015

“Terroir,” a controversial French term loosely translated in English as “a taste of place,” has gained relevance in the current culinary movement that connects the consumption of food with its source, and the concept has brought to this …

USDA to Certify GMO-Free Foods

Friday, May 15, 2015

Washington — The Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients. USDA’s move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs. The certification is the first of its kind, …