Join the "Delicious Revolution"
June 5, 2003

I had the pleasure of attending the Vermont Fresh Network’s Celebration of Local Agricultural and Culinary Artisans last week at Shelburne Farms. The Vermont Fresh Network was founded in 1994 and pairs farmers throughout the state with restaurants and chefs. This was a party to welcome and partake of some food for thought from the high priestess of the fresh connection movement, acclaimed chef of Chez Panisse and cookbook author, Alice Waters. For thirty years Ms. Waters has identified and advocated for locally based food systems and sustainable organic agriculture. Astounded by Shelburne Farms setting and the quality of Vermont’s artisan food, Ms. Waters noted it was a rare opportunity to see such rich possibility in one small state for showing the way to sustainability. Her quest is to integrate educational curriculum, starting in preschool, about the essential education of what it means to live on this planet: the value of fresh tasting, healthy foods and how important this concept is to the survival of all of us on the planet. Her projects range from international speaking engagements, to gardening in the edible schoolyard she created in her hometown of Berkeley, CA, to overhauling the Yale food service system. (They couldn’t find anything edible for daughter, Fanny, so Alice volunteered to help out!) What can you do to participate in the delicious revolution? Start with two simple steps: 1. Visit a local farmer’s market each week this summer to purchase your produce. Bring your family along for a fun outing. We have Adam’s Farm, open daily, right here in Williston along with the Richmond Farmer’s market every Friday 3-6:30 pm, and the amazing Burlington Farmer’s market every Saturday 8:30 am-2:30 pm. 2. Make a commitment to grow something this summer. I don’t have much of an inclination to grow food, but recently I managed to plant three blueberry bushes in deck pots and then I surround the base with all kinds of herbs. I now have a fresh supply of herbs, a beautiful deck, and a bit more confidence about participating in the delicious revolution. Check out www.vermontfresh.net.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008