Chelsea Green Publishing

Chelsea Green Blog

Meet the Farmers: Artisan Cheese in Vermont

There’s a lot of young, entrepreneurial farmers popping up in the Green Mountain State. But what more can one expect from a great state that has outlawed billboards along highways, and whose capitol city has no McDonalds?

TV personality and Chef Emeril Lagasse has a show for PlanetGreen TV that highlights local ingredients, organic food and healthful eating. This week, he went to Vermont in search of cheese farmers. He visited with the Kehler brothers, proprietors of Jasper Hill Farm, who began making cheese several years ago when they bought a run-down dairy near Caspian Lake, where their family spent summer vacations. (The Kehler brothers, incidentally, are also profiled at length in The Atlas of American Artisan Cheese by Jeffrey P. Roberts, where you can find many other cheese makers and farmers.)

From the Burlington Free Press:
GREENSBORO — At his cheese shop in Manhattan, chef Emeril Lagasse likes to buy a certain blue cheese made in Vermont. He and his kids look for the Vermont blue on weekend shopping trips, Lagasse said.
So it was a pretty great thing for Lagasse, whose culinary exploits include TV cooking shows, to find himself on location last week at Jasper Hill Farm in Greensboro. Lagasse was making Bayley Hazen blue with artisan cheesemakers Mateo and Andy Kehler when he had a kind of Epicurean epiphany. PHOTOS Emeril Lagasse cooks in Hardwick Emeril’s feast in the Vermont countryside “Holy mackerel,” Lagasse thought. “I’m making the cheese I buy in New York. I totally get the connection. It’s come full circle.” Full circle also describes the agriculture and food community, its relationships and intentions, that brought Lagasse to the Northeast Kingdom to shoot episodes for “Emeril Green,” his Planet Green broadcast. The show, usually shot in a Whole Foods store in Fairfax, Va., highlights local ingredients, organic food and healthful eating. Lagasse, 49, traveled to the Northeast Kingdom to the tell the stories of farmers, chefs, food producers and entrepreneurs whose work is in the forefront of Vermont’s local, sustainable food system. The week long visit centered around the food and farm community that is taking root and growing in and around Hardwick. A group of 30-something farmers, producers and entrepreneurs are growing and producing food, creating value-added products, building a diverse agricultural network, and working to strengthen the viability of the area through an ag-centered local economy. They engage in a variety of collaborative efforts: from lending each other money to sharing a pickup-full of pork; from exchanging ideas about marketing to trading meals for glassware at Claire’s, a Hardwick restaurant. “I’m impressed a lot, but I’m really impressed here,” Lagasse said. “It’s just really impressive what this area is doing, what these guys are contributing. It’s a region of the country that is incredibly agriculturally friendly.” […]
Read the entire article here.


Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More

How-To: Foraging for Flavors to Fire Up Your Grill

If you love grilling, you are certain to know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com