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Kitchen Update

Hello from the Heart of Sterling, a.k.a the Kitchen! There is much happening in the kitchen these days. The new executive chef, Simeon Bittman, has plunged right in. The energy…

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You Can’t Spell “Charcuterie” Without “Cut”

Author Rowan Jacobsen said recently, “Salumi (aka charcuterie or cured meats) [are] the obvious next frontier in Vermont’s food revolution.” And for good reason. Cured meat right now is similar…

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Free Internship & Employment Law Workshop for Farms and Food-Based Businesses

It is hard to meet the legal requirements for an unpaid internship. This is a big deal because more than half of college student internships are unpaid, according to a…

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