• Ceres, Goddess of Agriculture, Returns to State House
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  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

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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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  • 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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Last Morsel—The Taste

Joyce's pigs

Written on

March 01 , 2008

I roasted a loin roast from one of the pigs I’d raised—dinner plans had been canceled because of the ice storm.

Early the next morning, after the town snow plow woke me up, I sat eating a small slice of fine pork. These pigs had been fed apples, farm fresh milk, hay, pumpkins, kitchen scraps, and some commercial feed. These pigs had run around and played in a roomy area that once was front lawn, and would often lay in the sun on clean hay, wallow in mud when the bugs weren’t frozen, and be rubbed down with olive oil.

Yes, they were happy and clean pigs.

This pork had no ‘value-added’ products, as do the pigs raised in those horrible factory farms, cramped in small cages among so many others in filthy conditions.This pork cooked quickly, as do the Heritage Turkeys I raise. The taste is sweet and mild, no need for any seasoning. 

This is the taste our grandparents grew up with. There is a difference.

Joyce Sabo
Perkinsville

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