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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 …

Finding the Home Cure: Experiments in an Ancient Form of Preserving Meat

Wednesday, March 25, 2015

Cured meats are all the rage these days in the culinary world, and charcuterie is popping up on restaurant menus across the globe. And a number of new cookbooks, including one by an East Barnard resident, are making …

For Some at Easter, It’s Not About Ham ... It’s the Butter Lamb

Wednesday, March 25, 2015

Chicago — Baked ham and brightly colored eggs are standard Easter fare for many families. But for some, it’s the butter that takes center stage. That is, butter shaped like a lamb. Popular in pockets throughout the country, …

Ban on Fast-Food Restaurants Fails To Curb Obesity

Sunday, March 22, 2015

Los Angeles — A much-hailed law that restricted the opening of new stand-alone fast-food restaurants in one of the poorest sections of Los Angeles did not curb obesity or improve diets, a new study found. City lawmakers passed …

Genetically Engineered Foods Get FDA Approval

Sunday, March 22, 2015

Boise, Idaho — Potatoes that won’t bruise and apples that won’t brown are a step closer to grocery store aisles. The Food and Drug Administration on Friday approved the genetically engineered foods, saying they are “as safe and nutritious as their conventional counterparts.” The approval covers six varieties …

Cuts Likely To Shutter Vt. Law Library

Saturday, March 21, 2015

Montpelier — A nearly $500,000 cut to the Vermont Department of Libraries will likely result in the closure of the state law library. Earlier this week, the House Appropriations Committee decided to go with the governor’s recommendation to …

Bill Encourages Raw Milk Sales

Friday, March 20, 2015

Montpelier — State Rep. Teo Zagar, D-Barnard, says he prefers raw, unpasteurized milk, but will stop at his general store for the conventional stuff when the dirt road to his favorite farm is deep in snow or spring mud. “There’s a little more terroir,” Zagar said of the …

Raise Your Glass: Exploring Zinfandel’s History and Dark Flavors

Wednesday, March 18, 2015

Terra d’Oro Zinfandel Amador County, Calif., $9.99 to $15.99 In the early 1970s in Atlanta, one could be considered knowledgable about wine if you knew that the rose from Lancers and Mateus came from Portugal. And there were …

The Uncanny Canned Artichoke

Wednesday, March 18, 2015

Way back in the last century, I spent a shift in the kitchen of a snooty French restaurant for a magazine story and learned that even the haughtiest chefs wield a can opener like a Wusthof. When an …

Overhauling the Food System

Sunday, March 15, 2015

In San Francisco’s South of Market area, where tech start-ups sprout like edible weeds, three former fine-dining chefs with a molecular gastronomy bent are peering intently into a frying pan. Alumni of Chicago’s avant-garde Moto restaurant, the trio …

Tough Job Finds Few Takers

Wednesday, March 11, 2015

Des Moines, Iowa — Kent Weise loves his work, but after 38 years slaughtering cattle, lugging carcasses that can weigh more than 1,000 pounds and slowly, methodically slicing cuts of meat, he understands why few people want to …