• Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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  • 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. 

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Ellen Ecker Ogden

Ellen Ecker Ogden

Ellen Ecker Ogden gardens in Manchester. Her new book, The Complete Kitchen Garden, available in bookstores, features themed kitchen garden designs with seasonal recipes.

The Art of Growing Food

Ellen Ecker Ogden | March 01, 2011 | 2011

Ellen

Gardeners can always learn from other gardeners, and I’ll admit that some of my best ideas have come from visiting other gardens and drawing from the past. We all start with the same basic ingredients—seeds, soil, and plants—yet the art of growing food can be expressed by a kitchen garden that goes beyond the practical straight rows of a vegetable garden to include herbs, flowers, and vegetables planted with a creative eye to balance color and height and to create an ornamental edible landscape.

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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

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