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Food : Champlain : Sunday, 7 February 2016 00:28 EST : a service of The Public Press
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What a wretched lot of
old shrivelled creatures
we shall be by-and-by.
Never mind--the uglier we
get in the eyes of
others, the lovelier we
shall be to each other;
that has always been my
firm faith about
– George Eliot
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new Food articles

College Cafeterias Go Local But in Different Ways

by Sam Rubinoff                         1000412 210

I graduated from the University of Vermont in May, and instead of battling the tough job market, I decided to take a different route: riding my bike from Burlington to Maine to get a fresh lobster, camping out along the way.

Shortly after my victory meal, Green Living Journal asked me to write an article on colleges that serve locally grown foods in their cafeterias. By that time, it was late fall, and I challenged myself to bike to several Maine colleges before the snow arrived. The schools—The College of the Atlantic in Bar Harbor, Unity College in Unity, Bates College in Lewiston, and St. Joseph's College in Standish—all advertise a commitment to environmental sustainability. What I discovered was that each of these schools has a different approach to getting local foods onto the daily menu.

The Minimalist Kitchen

by Misty McNally                         1000371 159


The Amazing Benefits of Grass-fed Meat

by Richard Manning                         1000328 726

There’s a meat production revolution underway. A diverse collection of pioneers across the nation is producing beef by raising cattle on grass, not grain. The best evidence of the grass-fed beef boom is a label that began showing up on packages of grass-fed beef across the nation early in 2009. The American Grassfed Association (www.americangrassfed.org), a network of almost 400 graziers, also called grass farmers, is behind this effort.

How to Decode Egg Cartons

by Laura Sayre                         1000327 733

On a recent Saturday afternoon I bought three dozen eggs from my local Wild Oats supermarket. All were large, brown, cage-free, certified organic eggs. The least expensive, at $3.19, advertised “225 mg of Omega-3 per egg.” The most expensive cost $4.29 and said “Two eggs contain 400 mg of Omega-3.” These were Grade AA, the highest level in the USDA’s voluntary cosmetic grading system for eggs (all the others were Grade A), and were positioned behind a little shelf tag encouraging me to “Buy Local” (although they didn’t appear to be local). The third dozen cost $3.49 and said nothing about omega-3 levels.

Garlic Makes It Good

by Pat Crocker                         1000259 672

Regular readers know how we feel about garlic. Not only is it the spice of life and the foundation of all wealth, it tastes good. Now is when freshly harvested garlic is at its best. More importantly, this is when you should be thinking about planting next year's crop.

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more Food articles

The Origins of Coffee

by Patrick Morris                         9118 978

...the specialty coffee business has show double digit growth for the past fifteen years. No other industry has so successfully

Feeding Your Pet Healthy Food

by Jill Breitner                         9139 913

In this busy era, we have become accustomed to the easy way out -- buying commercial pet food. And why not?

Raising Kombucha

by Julie Ann Herrell                         1000214 771

My Kombucha mother and her baby are resting quietly in their glass home in the kitchen.

Raw Milk Revolution

by Sarah Morrison                         1000031 733

On Monday mornings one can find an array of abandoned glass jars full of money in the UPS mail room.

The Birth of Locavore

by Jessica Prentice                         1000168 591

Once upon a time, all human beings were locavores, and everything we ate was a gift of the Earth

Ode to Green Smoothies

by Victoria Boutenko                         1000131 555

As the Russian proverb says: New- is something old, that has been long forgotten

Vining & Wining

by Kathleen Jarschke-Schultze                         1000036 529

Was winemaking easy or difficult?

Could You Have a Future in Cheese?

by Ellen Ecker Ogden                         1000020 516

Cheese is currently made of milk from cows, sheep, goats, and water buffaloes

The Les & Nova Show

by Stephen Morris                         9145 351

The dashboard of their car is a still life of organized disorganization. Dried seed pods share the space with a plump, toy canary that chirps when you squeeze it...

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Fast track to 'Slow Food'

by Stephen Morris                         9128 268

Toward an Ecology of Beer

by Christopher Mark O'Brien                         9116 231

The State of Beer is The State of Vermont

by Patrick Morris and Stephen Morris                         1000219 138

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Champlain editor: Ellen Shapiro
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