• In the News: Farm to School
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • In the News: Farm to School

    We’re in the midst of National From to School Month, and no surprise that there’s been a lot of news about local food in schools of late. Here are some stories, and background information, that you might have missed about local food in schools and how Vermont fits into a national movement. 

    Read more

  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

    Read more



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  • Ready in: *7 hours to soak: 30 minutes prep; 30-40 minutes to bake
  • Serves: 6
  • Complexity: medium

Adapted from The New Moosewood Cookbook


  • butter for the pan
  • 2 cups freshly ground cornmeal, soaked
  • 2 tsp. baking powder
  • ½ tsp. basking soda
  • ½ tsp. salt
  • 1 cup plain yogurt
  • 1 egg
  • 3 tbs. honey
  • 3 tbs. melted butter


*To soak corn: mix with water and let soak for 7 hours (simply start the soak in the morning and you will be ready to bake by mid-afternoon).
Preheat oven to 350°F. Grease a 9" cast-iron skillet with butter and heat it in oven.
Combine dry ingredients (including soaked corn) in medium bowl.
Mix together the wet ingredients, then add to dry and stir to combine (the result will be somewhat more runny than most cornbread recipes).
Remove pan from oven and pour in batter.
Bake until the center is firm to the touch and the top is golden brown; let set until cooled—if you cut into it too soon, it will be more like corn pudding. The result will be moist and rich.

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