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Last week, a study came out that found a correlation between lower levels of dementia and the Mediterranean diet. Time and time again, it seems to come back to the regime featuring foods filled with antioxidants, nutrients and good fats like our healthy omega-3s. These are found primarily in…

It was plan C. We had planned to drive five hours to Mammoth Mountain to ski. Raising my children in Southern California, I was shocked when I realized that our school would not host a weekly ski program. There would be no half-days before the students were whisked off to ski. I’m not sure h…

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Don’t tell Ukrainian chef Ievgen Klopotenko that borsch is just food. For him, the beet-and-meat stew is the embodiment of everything Ukraine is fighting for. Klopotenko says food is a powerful symbol of a nation's identity. He's been trying to reclaim Ukraine's traditional cuisine and show that its culture is distinct from Russia's. Klopotenko helped lead a lobbying effort that got UNESCO last year to declare that Ukrainian borsch is a cultural treasure that needs preserving. Although the declaration said borsch wasn't exclusive to Ukraine, the move infuriated Russia. Klopotenko runs a popular Kyiv restaurant and has a new cookbook coming out in the U.S. He hopes it will raise the profile of Ukrainian cuisine.


In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil. It’s for a fried rice that uses up the previous day’s rice and makes it delicious by packing it chock-full of crisp, toasted garlic. For their version, the cooks at Christopher Kimball’s Milk Street make golden garlic chips to mix into the rice at the end, along with a flavorful oil that infuses the entire dish. They add chicken to transform it into a main dish that can be eaten any time of the day. Soy sauce, scallions and a small amount of sugar give the rice complexity.

My name is Jordan Heiden. I’m a young Vermonter who drives a hybrid, has 17 solar panels on her roof, and joyfully embraces a fully plant-based diet. I’m also the Keep Vermont Cool campaign manager.

I had the unique privilege when I was the CEO and president of the Brattleboro Retreat from 2006-2016 of working closely with Dr. Fritz Engstrom in his role as chief medical officer. It is rare in one’s working life to have the opportunity to partner as an executive leader with an individual…

Vermont State University announced in January that it would have a digital resource library as of July 1, 2023. We were immediately met with a wave of questions, comments, and concerns. And though there was a negative sentiment, we were heartened to see our university and community unite pas…

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