Originally published on Tue January 13, 2015 6:01 am
The bat disease known as white-nose syndrome has been spreading fast, killing millions of animals. But for the first time, scientists are seeing hopeful signs that some bat colonies are recovering and new breakthroughs could help researchers develop better strategies for helping bats survive.
It's easy to find goat milk and goat cheese in Vermont. Goat meat, not so much.
That's frustrating for the refugees, immigrants and others who've settled in the state who are accustomed to eating fresh goat meat. Though it's not so common in the U.S., it's a mainstay in many African, Asian and Caribbean diets.
But there's a movement afoot to meet the demand for goat meat throughout New England.
Originally published on Sun March 30, 2014 3:59 pm
At Green's Sugarhouse in Poultney, Vt., visitors are gathered around four squeeze bottles of maple syrup, sampling the each under brand-new labels.
Vermont recently replaced its syrup grading system and now uses new names that make different syrups sound more like wine or expensive coffee.
Gone is the former system, with names like "Fancy," "Grade A Dark Amber" and "Grade B." The new labels give both the color — "Golden," "Amber" or "Dark" — and a flavor description: "Delicate," "Rich," "Robust" or "Strong."
The wild-game supper has traditionally been a way for rural America to share the harvest before winter sets in. Food historians trace the ritual back to Colonial times, when families had to hunt in order to eat well, and some providers were better shots than others.