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Articles by Annie Volmer
Good Turns Archives - The Cook's Cook
What others are doing to help feed a hungry world, and how you can help.
Chicken-from-the-Farm Soup
Annie Volmer writes grants for and works at Heartbeet Lifesharing, a therapeutic residence for adults with developmental disabilities in Hardwick, Vermont, USA. This recipe is featured in Heartbeet Lifesharing 1. In a large pot, cover the chicken with water (1 ½ to 2 liters/ 6 to 8 cups). Coarsely chop 3 of the carrots, 3 stalks celery, and 2 of the onions. Add them to the pot along with the garlic. Bring stock to a boil, lower heat and simmer for at least 2 hours. 2.
Miss Emily’s Gingerbread - The Cook's Cook
Burleigh Mutén is a children's author and tour guide at The Emily Dickinson Museum. This recipe is featured in Emily Dickinson, Poet and Baker 1. Warm the oven to 177°C (350°F). Butter a 23 cm (9-inch) square cake pan. Whisk flour, baking soda, salt and ginger in a bowl. 2. With an electric mixer, beat the cream until thickened but not stiff. In another bowl, cream the butter with electric mixer until it’s fluffy. Blend the cream into the butter. 3.
Bear Chili - The Cook's Cook
A hunter must have a diverse diet and it’s important that he or she be prepared to hunt whatever is in season. I am a meat eater and over the years have been blessed with numerous successes harvesting food for my family. One of the best sources of good meat is black bear. Like many of the wild animals on my list, the bear’s range has evolved in the last century because man has taken over much of its original habitat.
Drinking In The Fall - Foraging for Herbal Teas - The Cook's Cook
It’s sunny but a cool wind blows from the north. The grass, once green and lush, is now half brown as it sways in waves across the long-abandoned field on the edge of town. The heat of summer is gone, winter comes. But before the long, cold, dark nights blanket the land, we have a feast of fall awaiting all our senses. Our eyes see the changing colors in the trees edging the field. The wind cools our cheeks, bringing up a rosy glow.
Sunday Dinner - The Cook's Cook
Every Sunday Amelia would meet us in the driveway when we arrived at her small brick ranch house in Rome, New York, sauntering toward the car while wiping her hands on her apron. She was a small, sturdy Italian-American woman with strong, rough hands and reddish-brown hair, and she would squeeze each of us as we piled out of the car. It was as if we had traveled across the country to visit her or hadn’t seen her in years.
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