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Vermont Challenges McDonald's New Maple and Fruit Oatmeal: Real Maple?
McDonald's recently launched a new breakfast item: Maple and Fruit Oatmeal. We thought it was too sweet, and not in a maple-y way. In a whoa, hold back on the sugar way. Not a huge surprise here but the oatmeal doesn't contain actual maple syrup, just "natural maple flavoring." The Vermont Agency of Agriculture calls this a violation of the state's strict maple law.The Future of American Cheesemaking Is in Vermont
Twelve years ago, two brothers, Mateo and Andy Kehler, bought a farm in Greensboro, Vermont and set out to make beer; it's a good thing they failed. Then they tried their hand at tofu, and it's a good thing that didn't work out either. This isn't schadenfreude; what happened next is that the Kehler brothers turned their attention to cheese. That worked out really, really well. In a mere decade, they have gone from novices to leaders in one of the one busiest cheesemaking states in America.Some Food Factory Tours an 'Obscure Casualty of 9/11'
The Vermont Times Argus reports on the discontinuation of the decades-old tradition of tours at the Maple Grove Farms factory. In order to get a "Safety Quality Food" certification, without which major retailers won't carry a product, the St. Johnsbury, Vermont, plant has closed itself off: "Used to be you could bring a Boy Scout troop in and walk right through. That ain't going to happen anymore."Serious Cheese: Spring Brook Tarentaise and the Vermont Cheesemakers' Festival
Made with raw, pasture-fed Jersey cows' milk, the color is bright golden yellow, and the aroma is of grass, butter, and toasted nuts. The texture is dense, even and toothsome, turning creamy and buttery on the tongue. SBT starts off with a mellow flavor that ranges from sweet to savory as it opens on the palate, finishing with a spicy zing. It melts, it slices, it squidges between your fingers. In sum: It's cheese, and it's good. This is lucky for Spring Brook Farm, because their cheese is the means to support a bigger project: the Farms for City Kids Foundation.Hot Dog of the Week: Mackenzie's Hot Dogs
Recently in Vermont I grabbed some Mackenzie's franks and a couple bags of New England buns to freeze and take home. It would be almost criminal not to—in Pennsylvania these products are non-existent. Mackenzie's are actually made by Kayem who also make the dogs for Fenway Park as well as bright red Maine-style snappers. I couldn't resist committing some regional blasphemy and putting my own twist on the dogs, in the form of homemade chili and some pepper cabbage, an old school Philadelphia hot dog topping that I'm inexplicably obsessed with.Street Food Profiles: Boo-Kies Burgers and More in Burlington, Vermont
This week in Street Food Profiles we scoot to Burlington, Vermont, to meet Dave Stoll of Boo-Kies who's been setting up on Church Street for seven years selling made-to-order breakfast sandwiches, hot dogs, Philly cheesesteaks, and something called a Boo-Kie Bowl (a gravy-topped burger patty over fries).Video: Making Maple Syrup at Christopher Kimball's Farm in Vermont
March means sugaring season in Vermont. After a series of warm days and freezing nights, it's time to tap those trees and begin the maple syrup-making process. Cook's Illustrated editor Christopher Kimball hopped on his four-wheeler through his farm, Two Pigs Farm, to retrieve sap from his maple trees and "sugar," or boil down the liquid. This video is not only informative but set to his bluegrass band's cover of the Grateful Dead hit Eyes of The World.Hot Dog of the Week: Fat Franks
Expecting a run-of-the-mill, small-town hot dog joint, Fat Franks was anything but. Driving through the sleepy town of Bellows Falls, Vermont, you can't miss the shimmering glass windows, memorable logo, and hot dog flag flapping in the wind.Meet Your Farmers: Jennifer Megyesi of Fat Rooster Farms in Vermont
"I quit my job and we moved to a battered, neglected farm in Vermont to start from the ground up." Jennifer (center) with her son Bradford and husband Kyle. [Photographs: Geoff Hansen] Name: Jennifer Megyesi (pronounced Ma-jess-sea) Farm: Fat Rooster Farm, named after a pet rooster that was intended as a meatbird, but I didn't have the heart to do him in. How many acres? We (my husband Kyle and I) own 20 acres and use another 165 for haying and pasturing sheep and cows. Two barred silver cockerels. Your crew: We are the full-time farmers, though we each have part-time jobs off the farm. During the growing season (March through November) we have two or sometimes up to four...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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