Archive - 2010 - Staff Blog
Ellen Young's yellow farmhouse sits on a rise of land in Shoreham, set apart from the road by a tidy stone wall. Inside, the wood beams of the living room hold paintings, and two old wooden wheels hang from the ceiling. All of the decorations in the room have memories attached, stretching back to a time when a small dairy farm and 30 cows could easily support a family.
Ellen grew up just a few yards down the road on a dairy farm run by her parents, Ada and Joseph Burgess. Years before, in 1888, Ada's parents had come to Vermont from Canada and bought the 300-acre farm.
With the coming of the new year, a few resolutions, or at least a few thoughts about fun running events for the new year are in order. I have been collecting information for a while on a variety of trail running events in the area, some of which are reasonable goals, and some of which…well you can be the judge as to the likelihood of even seeing the starting line.
The first category is “Challenging, but Very Doable”
This is the last post in a four-part series of cheese posts. The first was about making mozzarella cheese, and the second was about Orb Weaver Farm in New Haven, and the third was about Twig Farm in West Cornwall.
Sometimes authenticity and simplicity just don't mix.
Economists and peace activists have long pointed out that the true cost of oil-based energy is not adequately accounted for or paid by us consumers: the pollution it generates, the treatment for diseases it necessitates, the environmental damage that needs to be ameliorated, and the military presence we provide in order to ensure our oil supplies all have costs that are not on our utility bills. Forcing oil, coal and nuclear energy providers to internalize the costs had proven almost impossible due to their strong lobbyist presence in Washington, D.C. and in state capitols.
I fully intended on making ricotta and writing about it for last week's Table Talk.
As sometimes happens in life, though, not everything worked out according to plan. I invested in some good whole milk, heated it up, made mozzarella (which also didn't turn out so well, but I'm not going to go into that), then heated the whey to 200 degrees and strained it, or tried to. In the end, the coffee filter I used barely let the whey flow through, and after an hour it had drained off less than half a cup.
More stories published this issue