• 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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Last Morsel—Jr. Iron Chef

Jr. Iron Chef Competition

Written on

June 01 , 2008

If you had walked into the Champlain Valley Exposition in Essex Junction on April 12, you would have seen dozens of teenagers from around Vermont having fun with... sprouts. And root vegetables. And wheat berries. And winter squash.

It was the first ever Jr. Iron Chef Competition, in which middle and high school students battled over their blenders and competed over their cutting boards to create the best dish using local, seasonal ingredients.

More than 30 teams of 3 to 5 kids participated. Each team had to use at least five local ingredients in their creation, and make something that could easily be prepared in a school cafeteria. The goals were to give students hands-on experience preparing local food and to support the Burlington School Food Project and VT FEED (Food Education Every Day).

Just like on the Food Network’s popular show Iron Chef, students cooked their dishes on the spot. Then all dishes were judged by a panel. One of the winners? Local Vegetable Tater Tots with Herb Dip.

Don’t you wish those were on your school menu when you were a kid?

—Caroline Abels

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