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Pascal Baudar Talks Culinary Alchemy

Wild foods are increasingly popular; chefs are incorporating wild ingredients into their restaurant meals, and foraging guides are proliferating. Author Pascal Baudar, however, not only encourages adventurous eaters to get…

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The Sterling Test Kitchen: Poached Egg over Roasted Potato with Fresh Cilantro Pesto

While training our new prep cook, Mr. Kyle Work, on egg cookery, Melanie Reinhart the sous chef found a version of this recipe online. It looked interesting, so we had…

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Wildlife Conservation & Management Class: Electrofishing the Whitney Brook

The sun came out this morning as we turned off the Creek Road down into one of the cornfields of the Atwood Farm here in Craftsbury. The Wildlife Conservation and…

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