Eat This Week, November 15 to 21, 2017: Farm Raised | Food + Drink Features | Seven Days | Vermont's Independent Voice

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Eat This Week, November 15 to 21, 2017: Farm Raised


Published November 15, 2017 at 10:00 a.m.
Updated November 16, 2017 at 12:08 p.m.

  • Courtesy Of Northeast Organic Farming Association
  • Tangletown farm kids

What's it like growing up on a family farm? Find out at one of several screenings of "Vermont Farm Kids," a documentary produced by the Northeast Organic Farming Association of Vermont's Maria Reade and filmed by James Chandler. The short tells the stories of individuals between the ages of 10 and 28, who share what an agricultural life has meant to them. Some of the interviewees have never left, while others moved away and came back.

'Vermont Farm Kids' Screenings: Wednesday, November 15, through Saturday, November 18, various times and locations. Free. Info, 434-4122,

More food events

Conscious Kitchen: Soak, Sour & Sprout: We all know that beans — aka "the musical fruit" — can be a little rough on the digestive system. Some believe that processing legumes before cooking them renders them easier to digest and makes their nutrients more bioavailable. In this class, Candace Taylor demonstrates methods for soaking, souring and sprouting beans, nuts, seeds and grains. Wednesday, November 15, 6-7:30 p.m., City Market/Onion River Co-op, Burlington. $5-10. Info, 861-9700,

Tour of Scotland Whiskey Tasting: Is it whisky or whiskey? Depends on where you are. The former spelling is used in Scotland, Canada and Japan, while the latter is used in Ireland and the United States. Whatever you call it, the pricey liquor can be intimidating for the uninitiated. Even though it's an Irish pub, Rí Rá is stepping up to untangle some of the mystique around Scotch whisky, with the help of expert Kevin McKough. Attendees get sips from various regions, light bites and "whisky-related gifts." Wednesday, November 15, 6-9 p.m., the Whiskey Room at Rí Rá the Irish Local, Burlington. $50. Info, 860-9401,

Breadwright Cookbook Talk & Baking Demonstration: Martin Philip — a banjo player, opera singer and baker — left a career in finance in New York to move to Vermont and explore his creative pursuits. Now, Philip is King Arthur Flour's head bread baker and will share tips and strategies from his new cookbook, Baking Bread: A Baker's Journey in 75 Recipes. The volume includes recipes for items such as whiskey bread pudding, ginger scones and cinnamon buns, as well as dollops of memoir. Thursday, November 16, 6:30-7:30 p.m., Norwich Public Library. Free. Info, 649-1184,

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