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Rosh Hashanah, the Jewish New Year, begins on Sunday evening (Sept. 25), and the people in my house would get pretty ornery if I skipped the...

A peachy day at Apex Orchards


A couple of weeks ago, I was honored to be asked to judge the peach-recipe competition at Apex Orchards in Shelburne, during the farm’s annual...

“As soon as I enter the door of a tavern,” wrote Samuel Johnson (1709–1784), author of the first comprehensive dictionary of the English language, ...

One of the best things about writing this column is that I get to meet people who are passionate about food and their relationship to it.This...

How to pickle when you’re in a pickle


As September approaches, I find myself in a bit of a pickle.I am in awe of friends who manage to put away food for the future. I spoke to my friend...

Revisiting Bourdain


In 2014, superstar chef Anthony Bourdain visited Franklin County for an episode of his CNN television program, “Parts Unknown.”For this series...

“It’s basically like a landslide,” Amelia Mead says of tilling the soil. It resets the soil ecosystem to a state of just-post-disaster – a blank...

At this time of year I always feel a push/pull in terms of cooking.On one hand, the lingering nights and the welcome presence of seasonal neighbors...

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