MONTPELIER, Vt. – Vermont State Parks is happy to announce an exciting new program geared towards helping campers and would-be campers enjoy cooking over a campfire at Vermont’s 55 beautiful state parks. All summer, we’ll be sharing creative recipes that can be prepared with minimal equipment, and which make use of the bounty of ingredients made and grown by the state’s farmers and food producers.
Each week, we’ll release a set of themed recipes and photographs of dishes created in Vermont State Park campgrounds. We’ll also be creating cooking videos, blogs, printed cooking pamphlets, and online resources. Cooking classes will be offered at some of the most popular parks. We’re also happy to answer all of your “burning” camp cooking questions; just email us at email@example.com, and we’ll help you find the answer. At the end of the season we’ll compile the recipes developed and field tested into a Vermont State Parks Campfire Cookbook.
Our partner and campfire cook in residence, Suzanne Podhaizer, is a chef, journalist, cooking educator, and erstwhile goose farmer. She was the first food editor of Seven Days newspaper, owned Salt Café, and is a founder of Sel de la Terre, a multifaceted food education, multimedia, and consulting business that offers public and private cooking classes, recipe development, and pop-up dinners.
Director of State Parks, Craig Whipple shares his perspective on this new program, “Everyone knows that cooking and eating in the outdoors is one of the best parts of camping. And, with Vermont’s robust local food culture, we’re delighted for Suzanne’s help pioneering Vermont’s farm-to-picnic-table movement.”