One of the things that I love most about certain books, movies and television shows is when I become immersed in a place. I’m suddenly lingering in a local coffee shop or enjoying the breeze as I ride a bike around the town square.
If you’re a fan of Scandal, at the beginning, the show conjured up their idea of Vermont. It was serenity, the forest and making jam. It was beautiful.
When I drove to Montreal several years ago, I remember driving through parts of Vermont that were so breathtaking I wanted to stop and stay there.
Now I haven’t read through each page of The Vermont Non-GMO Cookbook, but what I’ve read reminds me that I need to make visiting Vermont a priority. Not only is it a cookbook, but it’s a travel guide. The author, Tracey Medeiros, has done a fantastic job of weaving each recipe together with a profile of a local place.
Coincidentally, over the last several months I started buying Butternut Mountain Farm Maple Syrup. I was attracted to the 100% pure Vermont maple syrup label. I love supporting local business and consider the whole New England region as local. This syrup is my favorite right now and it was such a treat seeing Butternut Mountain Farm mentioned in the book! Plus, she paired it with a Maple Milkshake recipe. Yum! I cannot wait to try it!
Can you tell that I’m already a fan of this cookbook? But it’s not just me! The Vermont Non-GMO Cookbook is a finalist for a Readable Feast award in the Socially Conscious category as well as a candidate for their People’s Choice Award.
Since I was intrigued by the concept of this cookbook, I was interested to learn more about the author behind it. Let’s picture ourselves sitting in a cafe somewhere in Vermont with Tracey and resume this ongoing series with the 21st interview of You Pick Six.
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What is your favorite quote?
“Kind words can be short and easy to speak but their echoes are truly endless” – Mother Teresa
What inspires you?
I am inspired by the love and passion for my work and the joy it brings me. I am driven by the pleasure of food and the art of cooking – it feeds my creativity. The talented contributors I feature in my books are also a source of inspiration for me.
What is some of the best advice you’ve ever received?
Be humble, work hard, and always take pride in your work – thanks Mom!
What is a favorite simple recipe to prepare at home?
Roast chicken – it’s the ultimate comfort food. I love using the leftover chicken meat in soups, salads, enchiladas and pasta dishes. Nothing goes to waste, I use the chicken carcass and bones to make a homemade chicken stock.
How did food become an important part of your life?
I have always loved everything that is food related, even as a child I liked to cook. My dream was to one day study the art of food and its preparation. To this end, I enrolled at Johnson and Wales University where, after graduation, I quickly became interested in the sustainability movement. My love of farmers’ markets and roadside food stands led to the birth of my first cookbook, Dishing Up Vermont. I am also the author of The Vermont Farm Table Cookbook and co-author of The Connecticut Farm Table Cookbook. The fall of 2017 saw the release of my fourth book, The Vermont Non-GMO Cookbook. Each of my books seem to pave the way for my next literary adventure.
Tell me about your book.
The Vermont Non-GMO Cookbook focuses on the non-GMO and organic elements of the food system throughout the entire state of Vermont. The book’s emphasis is on food transparency – “Know What is in Your Food,” simplifying the complexity of the movement with recipes that include ingredients which do not contain genetically modified organisms. All of the farm contributors are certified organic, its food producers are either certified organic, non-GMO, or both. Each of the chefs and restaurants in the cookbook feature organic and non-GMO on their menus. Accompanying each contributor’s recipe(s) is a profile which puts a face on these folks who work so hard to positively impact Vermont’s agricultural landscape.
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Thank you so much for participating Tracey!
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Photos: Provided by Tracey Medeiros.