Thirty years ago, I was introduced to the sport of ice fishing by a chef at the restaurant where I worked. Some of you may fondly remember Perry’s Fish House on Shelburne Road
Next month’s Charlotte News will include a fulsome “thank you” to the many people and businesses in our community whose generosity makes our work possible throughout the year.
Sweet Potato Casserole with Toasted Pecan Topping and Basic Cornbread
Charlotters share their favorite recipes.
In November, the smell of food is different. It is an orange smell. A squash and pumpkin smell.
In farming particularly, succession matters. Large pieces of land need to be worked to generate income, labor is critical, and the capital investment required to operate a farm is significant—a single piece of machinery can cost half a million dollars.
Attention, Charlotte cooks! Do you have a favorite recipe you would like to share with our readers? The Charlotte News welcomes everyone to submit their favorites.
The Food Shelf welcomes two new board members Anne Marie Andriola and Giles Anderson, both longtime food distribution volunteers.
Join Nordic Farm Thursday, September 23rd, from 4-7 pm for a Nordic Nite Out
Talk about a fast-moving train. Does it seem autumn is approaching at speeds not seen before?
Are you one of those people who loves rhubarb pie, cake, sauce and even preserving rhubarb for off-season use?
A temporary farmers market featuring some of the current and future on-site businesses is the next major step in the Nordic Farms 3.0 redevelopment effort.
For 26 years, the people of Shelburne have enjoyed Italian-style comfort food at the mom-and-pop restaurant La Villa Bistro on Shelburne Road. Last
After a nearly non-winter of moderately poor ice fishing, I’ve been reveling in the bright sunshiny days of early spring. The lilacs and honeysuckle permeate the air, smelling like the candy “Sweet Tarts” I knew growing up.
In dismay, we watched the ever-cheerful daffodils droop, covered with April snow, but then the wild violets began popping up, bringing May’s renewal of good spirits.
The Charlotte Food Shelf is now accepting paper goods—paper towels, Kleenex-type tissues, paper napkins and toilet paper are all welcome.
Well, it certainly was not a Christmas present when the announcement came that Vermont’s long-standing New England Culinary Institute (NECI) would close. For 40 years NECI trained chefs, providing them with educational credits as well as cooking skills; NECI enrolled as many as 800 students at its peak.
“I grew up in a family that appreciated food,” Matt Jennings said. “My mother is a great cook and my father is a landscape architect who had a prolific vegetable garden, so food was integral to the family.” These days, Jennings continues that tradition as the vice president of culinary for Healthy Living Market and Café.
Thanksgiving is a holiday not to be forgotten. Every year my family celebrates the special day with festivities and a big feast at the end. There’s turkey, cranberry sauce, stuffing, potatoes, pumpkin and pecan pie, and more, and although this year will be different, the food will hopefully stay the same.
It was my first year as a resident of New York City over Thanksgiving. I lived off Union Square, around the corner from Max’s Kansas City where Lou Reed and the Velvet Underground were the house band and where I knew the audience would be small on the holiday, so I decided to accept an invitation from a co-worker at my advertising agency to join her family in the Bronx for Thanksgiving dinner.