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Food / Dining

Scott Kerner, of Riverton, Vt., left, checks the progress of roasting coffee beans in a Turkish-made coffee roaster as Ross Evans, of Randolph, Vt., adjusts the heat while working in a barn shared with a pottery studio that belongs to Ross' father in Northfield, Vt., on July 18, 2015. The pair started Carrier Roasting Co. early this year and do two roasts every week. (Valley News - Geoff Hansen)<p><i>Copyright © Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.</i></p>

Haute Cuisine Beans: New Coffee Achievers Roast Locally in Small Batches

Wednesday, July 29, 2015

Sam Sabky and Kate Fisher were seated one morning last week at a cafe table in My Brigadeiro, the brightly lighted chocolate shop tucked under the Starbucks in Hanover, waiting for the proper moment to give two French presses the final push to make the perfect cup of coffee. They’re conducting a tasting of King’s Row Coffee Co.’s special coffees, …

Foodnotes:

Wednesday, July 29, 2015

Vermont Law School’s Center for Agriculture and Food Systems has become a founding member of a Cuba and U.S. sustainable agriculture network. The goal of the Cuba-U.S. Agroecology Network is to connect U.S. and Cuban advocates of agroecology, which combines the principles of ecology with agriculture, so they can share information and practices to sustainably meet local food needs, Center Director Laurie Ristino …

Bill Would Block GMO Labeling

Friday, July 24, 2015

Washington — Food companies would not have to disclose whether their products include genetically modified ingredients under legislation passed by the House Thursday. The House bill is backed by the food industry, which has fought mandatory labeling efforts in several states around the country. The legislation, which passed 275-150, would prevent states from requiring package labels to indicate the presence of genetically modified …

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, …

Raise Your Glass: Warm Weather Is Here, and So Is Its Wine

Wednesday, May 13, 2015

Principessa Gavia, 2013 Novi Ligure, Italy Cortese di Gavi, $13 Last year, during a visit to Beaufort, S.C., a friend introduced me to his new favorite warm weather wine, Gavi, an Italian white wine from the Piedmont region. …

Fava Beans Take Some Work, But Are Spring’s First Green

Wednesday, May 13, 2015

Fresh fava beans require commitment: Their prep involves a three-step dance of shelling, blanching and peeling. And that’s before you even cook them. It’s a good thing they make their annual debut in spring, when I’m so excited …

Chickpeas, Twice Transformed

Wednesday, May 13, 2015

I came of culinary age on Manhattan’s Upper West Side, where the world of food — meaning food that came from across oceans and mountains — was minutes away. There was (and still is) Zabar’s, a store that …

Festival Serves Spam, Spam, Spam and Spam

Wednesday, May 6, 2015

Honolulu — In Hawaii, Spam rules. No, not the kind that you get in your email, but the kind you eat — or don’t eat, as it may be for many mainlanders. To honor Spam lovers in Hawaii, …

At Milan Expo 2015, It’s Still an Analog World

Wednesday, May 6, 2015

Milan — At Milan Expo 2015, it’s still an analog world, after all. The Milan world’s fair, which opened May 1 for a six-month run, delights with an urban mishmash of global architecture and culinary specialties as organizers …

A Squeeze of Flavor: Hanover Native Pens ‘Lemon Cookbook’

Wednesday, April 29, 2015

When my wife and I lived in Tampa, we had grapefruit, lime and Meyer lemon trees growing in our yard, and my Scots heritage dictated that we used every piece of fruit they produced. We juiced and cooked …

If a Box of Spaghetti Is a Friend in the Pantry, Meet Your New Best Friend

Wednesday, April 29, 2015

For a busy weekday cook, having a good dried spaghetti in the pantry is about 90 percent of having dinner made. Dress it with butter and Parmigiano-Reggiano, or chopped fresh tomatoes and olive oil, and you have a …

Brew University

Tuesday, April 28, 2015

Pomona, Calif. — A bachelor’s in beer? A master’s in malt? Not quite. But these days some colleges are teaching students to make beer as part of their studies. When California State Polytechnic University, Pomona, fired up its …

Cookbook Introduces Mystery Writers, ‘Murderous’ Recipes

Friday, April 24, 2015

Mystery writers like to eat. So do their characters. Here’s an opportunity to meet and greet both without having any calories heading toward your waistline. The Mystery Writers of America Cookbook, edited by Kate White, includes 109 writers …