Like many other college seniors, I am living off campus and providing food for myself, without my parents or a college meal plan, for the first time in my life. The post College Students Face Food Insecurity appeared first on Vermont Foodbank ..read more

If you’re like me sometimes you open your produce drawer to find small amounts of this and that; not quite enough to make a single ingredient side dish but certainly enough to inspire a recipe. That’s what happened here. A cabbage on hand, a handful of mushrooms, a couple of carrots, an onion or two and a few panty staples inspired this dish. I served the Baked Cabbage Stacks over steamed rice and topped with a fried egg. Lots of flavor, nicely balanced and enjoyed by the family; another dinner done! The post Baked Cabbage Stacks appeared first on Vermont Foodbank ..read more

Elysia lives in St. Johnsbury and is a community consultant for Vermont Foodbank. She brings her expertise to help improve services and increase access to food for folks in her community. The post Improving Food Access in Local Communities appeared first on Vermont Foodbank ..read more

Roasted Rainbow Radishes are a burst of sunlight on a rainy day! Purple daikon and watermelon radishes pair up in this beautiful roasted radish dish. A drizzle of olive oil, and a sprinkle of salt and pepper is all it takes to make this rainbow appear. Purple daikon and watermelon radishes are part of the winter radish family; winter radishes are sowed in late summer or early fall and take 8-10 weeks to mature and are ready to harvest before winter sets in, making them perfect for winter storage. The post Roasted Rainbow Radishes appeared first on Vermont Foodbank ..read more

Vermont documentary filmmaker Bess O’Brien is touring her new film Just Getting By focused on food and housing security to towns across Vermont in March and April. The post Just Getting By Film Tour appeared first on Vermont Foodbank ..read more

My journey applying for and obtaining 3SquaresVT was not easy. The initial application took me about two hours to complete. I have a lot of experience navigating complex tasks and applications, yet I found this application to be particularly confusing and long. The post Applying for 3SquaresVT: A Nutrition Professional’s Experience appeared first on Vermont Foodbank ..read more

Feeling adventurous? 3 flavorful ingredients and a sauté pan is all it takes. Get ready to step outside the icebox with our recipe for Miso Glazed Cucumbers. I know what you’re thinking, can you really cook a cucumber; and do you want to? Yes, you can and yes, you do. Let's get cooking! The post Miso Glazed Cucumbers appeared first on Vermont Foodbank ..read more

This month, we're celebrating you and those who've offered the Gift of Support and in so doing have joined us on the journey of creating a food-secure Vermont by sharing part of a recent interview with friend and neighbor Sara. The post The Gift of Support appeared first on Vermont Foodbank ..read more

On Tuesday, January 30th a group of advocates and community members met at the Statehouse in Montpelier for SNAP Awareness Day—a day to educate Vermont leaders and policy makers on the importance and suggested improvements to SNAP, a federal food security program known as 3SquaresVT here in Vermont. SNAP Awareness Day goes beyond raising awareness about SNAP as a stand-alone program. The post SNAP Awareness Day 2024 appeared first on Vermont Foodbank ..read more

What is purple and green and spins round and round? A Berry Green Smoothie, of course! Smoothies date back to the 1930's with the invention of the blender; early recipes for fruit smoothies can be found in Waring "Blendor" cookbooks of the 1940's. However, it is commonly Steve Kuhnau who is credited with making smoothies popular in the 1960's in Southern California and can now be found everywhere, but beware, commercial smoothies can often be loaded with added sugar. Blending your own is the best way to customize the nutritional profile and limit added sugars. Have fun and remember, vegetables ..read more