Dig In!

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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Sterling Earns Ten-Year Reaccreditation from NEASC

Sterling College has been granted ten-year full accreditation renewal by the New England Association of Schools and Colleges (NEASC). “The affirmation that’s been provided by the NEASC accreditation team reflects…

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A Taste Of Place: Sourdough Discard Crackers

A Taste Of Place Sourdough Discard Crackers by Chef Liz Chadwick   The kitchen phone rang, followed by a beep, the little green light indicating that the hostess at the…

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