Vermont Public
Jack and Christine Lazor on Diversifying Farms
- Title
- Jack and Christine Lazor on Diversifying Farms
- Runtime
- 3:27
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Jack and Christine Lazor on their thoughts about traditional dairy farmers that are not interested in diversifying their farms.
- Title
- Ray Vega on Aspiring Musicians
- Runtime
- 2:45
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Ray Vega on the most important lessons that aspiring musicians should know.
- Title
- Canoe Fishing
- Runtime
- 3:17
- Date posted
- 17 years ago
- Description
- One of the best ways to explore Vermonts lakes, ponds and streams is by canoe. We enjoy a day paddling the water in search of bass and a night camping at Emerald Lake State Park in N. Dorset.
- Title
- Steven Shepard on Making a Difference
- Runtime
- 2:55
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Steven Shepard about what he tells students when it comes to picking a career.
- Title
- Ron Krupp on Strengthening Agriculture in Vermont
- Runtime
- 3:00
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Ron Krupp about what's needed to strengthen the agriculture community here in Vermont.
- Title
- Cornelius Hogan on Leadership of Vermont Governor's
- Runtime
- 3:39
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Cornelius Hogan about the leadership style of four of Vermont's governors.
- Title
- Tanya Lee Stone on Reading
- Runtime
- 3:01
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Tanya Lee Stone about how parents and teachers can engage students who are reluctant to read.
- Title
- Alburg Dunes State Park
- Runtime
- 2:21
- Date posted
- 17 years ago
- Description
- Moe Theoret talks about the many features of Alburg Dunes State Park; the longest undeveloped sand beach on the Vermont-side of Lake Champlain.
- Title
- Northern Pike Research
- Runtime
- 3:11
- Date posted
- 17 years ago
- Description
- The Vermont Fish and Wildlife Department spends a day hauling in nets full of fish on Lake Champlain.
- Title
- Justin Morrill Homestead
- Runtime
- 0:56
- Date posted
- 17 years ago
- Description
- Andersen Thorpe discusses the history behind the Justin Morrill homestead in Strafford; Vermont's first national historic landmark.
- Title
- Beaver Pond Brookies
- Runtime
- 2:27
- Date posted
- 17 years ago
- Description
- Northeast Kingdom beaver ponds that offer a brook trout bonanza!
- Title
- Freshwater Mussels
- Runtime
- 2:53
- Date posted
- 17 years ago
- Description
- Surveying the freshwater mussel population in the Poultney watershed.
- Title
- Spring Bass Fishing
- Runtime
- 3:10
- Date posted
- 17 years ago
- Description
- Fishing for smallmouth bass on Lewis Creek in Ferrisburgh.
- Title
- Nesting Bald Eagles
- Runtime
- 2:34
- Date posted
- 17 years ago
- Description
- Nesting bald eagles in the Northeast Kingdom.
- Title
- Don't Feed the Bears
- Runtime
- 0:31
- Date posted
- 17 years ago
- Description
- Here's what you can do to keep from attracting bears out of their forest habitat. Never feed bears, deliberately or accidentally. Feed your pets indoors. Feed birds from December to March only. Store trash in a secure place-trash cans alone are not enough! People need to remember that bears are wild animals. Everyone is better off when bears stay in their natural habitat-the forest.
- Title
- ROBOTS: Teachers of human nature or future overlords?
- Runtime
- 2:42
- Date posted
- 17 years ago
- Description
- The topic of robots is interesting, conjuring images from The Jetsons, Robocop, and AI. However, we face some major global challenges this century: war, climate change, terrorism, nuclear proliferation. Should we even be bothering to build intelligent machines? If we do, will they make matters worse, or help? How? Join Josh Bongard, Assistant Professor, Computer Science Department, UVM, as he leads us in conversation about his research in robotics.
- Title
- Tommy Emmanuel Benefit Concert for VPT
- Runtime
- 0:31
- Date posted
- 17 years ago
- Description
- Tommy Emmanuel has generously donated his time for this special Vermont Public Television benefit concert. The concert will take place at Higher Ground in South Burlington on May 27, 2010.
- Title
- Ken & Joann Davis on History and Generosity
- Runtime
- 2:55
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks to Ken Davis on how to get people excited about and interested in history. Joann Davis talks about reckless generosity.
- Title
- Emily Bernard on Class and Racism
- Runtime
- 3:10
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Emily Bernard, Professor of English and Ethnic Studies at UVM, about class and how it complicates racism in America.
- Title
- Michel Masozera on Disease Transmission in Tanzania
- Runtime
- 2:48
- Date posted
- 17 years ago
- Description
- Michel Masozera, Hali Doctoral Student of the Gund Institute at the University of Vermont, discusses the problem of disease transmission in Tanzania due to the proximity of humans, livestock and wildlife all sharing the same land.
- Title
- Jon Erickson on Ecological Economics
- Runtime
- 2:30
- Date posted
- 17 years ago
- Description
- Jon Erickson, Managing Director of the Gund Institute for Ecological Economics at the University of Vermont, examines how we view the environment in conjunction with our economic system.
- Title
- College Costs for Students in Foster Care
- Runtime
- 6:11
- Date posted
- 17 years ago
- Description
- Amanda Koch, a freshmen at the College of St. Joseph in Rutland, VT, talks about her struggles with the costs of a college education and how STEPS, a program for Vermont youth transitioning out of foster care, helped make college possible.
- Title
- Heather Darby on Placing Value on Farm Products
- Runtime
- 2:38
- Date posted
- 17 years ago
- Description
- Heather Darby, agronomist with the University of Vermont Extension, discusses how using ecological economics to place a value not only on farm commodities, like milk or biofuel, but on every aspect of the product is crucial to understanding the commodities true value.
- Title
- John O'Meara on the Forming of Galaxies
- Runtime
- 3:54
- Date posted
- 17 years ago
- Description
- John O'Meara, assistant professor of physics at St. Michael's College, discusses how galaxies form. By looking at the spectrograph of stars that are billions of years old we can get insights into our own galaxy's history.
- Title
- Jane Hill on the Transmission of Food Pathogens
- Runtime
- 2:21
- Date posted
- 17 years ago
- Description
- Jane Hill, assistant professor in the School of Engineering at the University of Vermont, studies how bacteria gets from one location to another in the food supply system.
- Title
- Arne Bomblies on Predicting Malaria Outbreaks in Africa
- Runtime
- 2:07
- Date posted
- 17 years ago
- Description
- Arne Bomblies, assistant professor in the College of Engineering and Mathematical Sciences at the University of Vermont, discusses how using computer simulations can help predict locations of mosquito populations in Africa and therefore target potential malaria outbreaks.
- Title
- Joanna Rankin on Pulsars
- Runtime
- 2:51
- Date posted
- 17 years ago
- Description
- Joanna Rankin, professor of physics and astronomy at the University of Vermont, discusses how pulsars have strong gravity, enormous electric potential and a large magnetic field.
- Title
- Tom Bodette on Balance
- Runtime
- 3:15
- Date posted
- 17 years ago
- Description
- Tom Bodette talks to Fran Stoddard about keeping balance in life.
- Title
- Louise Penny on Inspiration
- Runtime
- 3:16
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks to Louise Penny about her inspiration while growing up and then also what inspires her now.
- Title
- Ken Puzey on Food Pathogens
- Runtime
- 2:53
- Date posted
- 17 years ago
- Description
- Ken Puzey, founder of QuantaSpec Inc, discusses the problem of food born illnesses, their affect on the U.S. population and how technology helps to detect these pathogens in our food.
- Title
- Some Last Questions for Adj. General Michael Dubie
- Runtime
- 2:58
- Date posted
- 17 years ago
- Description
- Adj. General Michael Dubie talks to Fran Stoddard about the importance of historical context, the importance of Vermont, and also some of his own personal heroes.
- Title
- Daniel Lusk and Angela Patten Answer A Few More Questions
- Runtime
- 3:17
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks to Daniel Lusk and Angela Patten on favorite poets, Vermont poets, falling in love with language, and getting people interested in poetry.
- Title
- Billy Brauer on Inspiration
- Runtime
- 2:48
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Billy Brauer on what brings him inspiration and also the difference between posters and prints.
- Title
- Jan Reynolds on Indigenous Cultures
- Runtime
- 3:13
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Jan Reynolds on what can be done to help sustain threatened indigenous cultures.
- Title
- Hawk Ostby on Future Projects
- Runtime
- 2:43
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Hawk Ostby about his future project "Akira",the Hollywood gossip that surrounds anticipated releases, and also his newest original screenplay.
- Title
- Lauren-Glenn Davitian on Public Access Participation
- Runtime
- 2:06
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Lauren-Glenn Davitian on how to involve people with community media.
- Title
- Tom Evslin Leadership
- Runtime
- 2:50
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Tom Evslin about how and why people should become involved in leadership.
- Title
- Making Sense New England, Episode 3 trailer!
- Runtime
- 0:31
- Date posted
- 17 years ago
- Description
- This episode looks at a case of investment fraud that targeted senior citizens in southern Vermont, and highlights some warning signs of fraud. In Portland, Me., a woman uses a job layoff as a spur to start her own business. Also: news about obtaining small business loans and home heating assistance programs in northern New England. Co-produced by Maine, New Hampshire and Vermont Public Television.
- Title
- Our Food Tells Us Who We Are and Where We Come From
- Runtime
- 3:00
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Judith Jones about what American food and cooking is all about. Judith is a legendary book editor for Julia Child, James Beard and John Updike, and The Diary of Anne Frank. Jones is also the author of a cookbook, The Pleasures of Cooking for One. She lives in Vermont and New York City.
- Title
- Paying for College
- Runtime
- 1:07
- Date posted
- 17 years ago
- Description
- Jenna, a college student from Brandon, Vt., discusses how she's part of growing trend of students to complete their first two years of post-secondary education at a community college and then transition to a four-year state program to finish out their baccalaureate degree. This "2+2" program helps families meet the financial challenges of a college education.
- Title
- Pairings of Local Cheeses with Local Chocolates
- Runtime
- 8:24
- Date posted
- 17 years ago
- Description
- Allison Hooper, owner and cheese maker from the Vermont Butter & Cheese Company, demonstrates pairings of local cheeses with local chocolates, as part of Vermont Public Televisions VPT Cooks: Chocolate cooking program.
- Title
- Dark Chocolate Truffle
- Runtime
- 8:33
- Date posted
- 17 years ago
- Description
- Recipe from Linda Grishman
Sweet on Vermont Artisan Confections, Burlington, Vt.
Dark Chocolate Truffles
(as demonstrated on VPT Cooks)
Yields approximately 35-40 truffles.
14 oz. semi-sweet chocolate
1 c. fresh cream (use fresh local 100% cream)
Unsweetened cocoa powder
Place chocolate in a bowl and microwave in short bursts
until melted. Heat the cream until just before it boils.
Immediately add to melted chocolate and mix well, making
sure that all the chocolate is incorporated. You should then
have a lovely uniform, chocolaty, pudding-like texture. Cover
and place in refrigerator until cool and quite firm.
Scoop or spoon out small quantities onto a cocoa-dusted
sheet pan. Dust your hands in cocoa and roll into bite-sized
balls. If the ganache is soft, return it to the fridge until it
becomes firm. Once they have set and are firm, roll them
i...
- Title
- Chocolate Honey Ginger Panna Cotta
- Runtime
- 10:15
- Date posted
- 17 years ago
- Description
- Recipe from Martha Machia,
SOLSTICE at Stowe Mountain Lodge, Stowe, Vt.
Chocolate Honey Ginger Panna Cotta
(as demonstrated on VPT Cooks)
Makes six 4 fluid oz. servings
Custard:
6 oz. sugar
2 c. heavy cream
1 c. crème fraiche
5 oz. dark chocolate
3 1/2 oz. milk chocolate
6 sheets gelatin, bloomed
1/2 tsp. salt
In a heavy bottomed sauce pot, combine the cream and sugar over medium heat. Once the sugar has dissolved and the cream is starting to bubble, take off the heat and add both of the melted chocolates. Next, stir in the crème fraiche. Wring out the bloomed gelatin, removing as much water as possible. Melt the gelatin over low flame and add it to the custard, strain and portion it into oiled 4 oz. ramekins.
Ginger Honey Butterscotch:
7 oz. butter
1 1/3 c. brown sugar
5 oz. granulated sugar
1 1/3 c. honey
12 oz. heavy cream
3 tbs...
- Title
- Champurrado - Mexican Hot Chocolate
- Runtime
- 7:42
- Date posted
- 17 years ago
- Description
- Recipe from Tom Bivins
New England Culinary Institute, Essex, Vt.
Champurrado
(as demonstrated on VPT Cooks)
Makes four 8 oz. servings.
1/3 c. finely ground cornmeal from Butterworks Farm
1 tbsp. maizena or cornstarch
1/2 c. cold water
4 c. Strafford Creamery whole milk
3/4 c. cane sugar juice or brown sugar
1 oz. bittersweet or semi-sweet chocolate, chopped
dash of ground cinnamon
1 tsp. ancho chili powder, seeds removed and ground fine, add to taste
One 2-inch piece of vanilla bean, split seeds and pod used in the Champurrado
cinnamon sticks for garnish
Add the cornmeal and cornstarch to cold water and combine to remove lumps. Add the cornmeal mix to milk and brown sugar in a sauce pot large enough to accommodate a whisk, over medium heat. Once the mixture has begun to thicken slightly, add the chocolate, cinnamon, ancho chili and vanilla bean. Continue to cook, stirr...
- Title
- Chocolate Bombe
- Runtime
- 10:12
- Date posted
- 17 years ago
- Description
- Recipe from Robert Barral
Café Provence, Brandon, Vt.
Chocolate Bombe
(as demonstrated on VPT Cooks)
Serves 8.
1/2 lb. semi-sweet chocolate
1/2 lb. butter
3 eggs
6 oz. light brown sugar
1 oz. flour
1/4 tsp. salt
2 tsp. vanilla
Melt chocolate with butter. Combine sugar, fl our and salt in bowl. Add egg slowly while stirring with whisk, then add vanilla. Add chocolate/butter mixture slowly while stirring, mixing until uniform. Fill molds about 1/4" from the tops.
Bake in 325° F oven, about 18-20 minutes. Centers should be soft and underbaked when cool. (Bombes will soufflé a bit and just begin to crack and reveal their velvety, chocolaty centers.)
- Title
- Flourless Pumpkin Chocolate Ganache Cake
- Runtime
- 8:21
- Date posted
- 17 years ago
- Description
- Recipes from Lake Champlain Chocolates
Flourless Pumpkin Ganache Cake
(as demonstrated on VPT Cooks)
1 1/2 lbs. milk chocolate
1/2 lb. white chocolate
1/4 lb. unsalted butter
6 oz. heavy cream
1 c. pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
1/4 c. cognac or bourbon (optional)
Two 8" pie pans with graham cracker crust
Melt chocolate and butter in double boiler. Add heavy cream
and mix well. If using cognac, add now. Add remaining
ingredients, mix well and divide between two crusts.
Chill until set. Cut pie into 16 portions and serve with
Flavored whipped cream. This ganache can be slightly warmed
in a microwave before serving or eaten at room temperature.
- Title
- Vermont National Guard Deployment
- Runtime
- 3:52
- Date posted
- 17 years ago
- Description
- Vermont Public Television looks at the family issues related to the deployment of about 1,500 Vermont National Guard soldiers to Afghanistan.
- Title
- Dark Chocolate Crème Brulee
- Runtime
- 8:39
- Date posted
- 17 years ago
- Description
- Recipe from John Delpha
The Belted Cow Bistro, Essex Jct., Vt.
Dark Chocolate Crème Brûlée
(as demonstrated on VPT Cooks)
Servings: 8 (½ cup) ramekins.
8 oz. bittersweet chocolate (Valrhona, Scharffenberger Callebaut, or high quality chocolate), finely chopped
2 c. heavy cream
5 egg yolks
pinch of salt
2 tbsp. sugar
1 tsp. vanilla extract
8 tbsp. raw sugar
Preheat oven to 325° degrees. Place chocolate and cream in a double boiler set over simmering water. Stir until chocolate has completely melted, about 10 minutes.
Combine egg yolks, salt and sugar in a large bowl. Whisk until mixture is thick and lemony in color.
Remove chocolate mixture from the heat and add one-third into the egg mixture.
Stir in a figure-eight motion using a rubber spatula until ingredients are incorporated.
Repeat two more times to incorporate all the chocolate mixture.
Strain...
- Title
- I'm Learning More About What Green Means
- Runtime
- 2:50
- Date posted
- 17 years ago
- Description
- Fran Stoddard talks with Moses Pendleton, co-founder of Pilobolus and founder and artistic director of Momix dance troupes, about his work in making shows that are green, have a small carbon footprint and do a lot with very little.
- Title
- Scientific Fish and Wildlife Management on Lake Champlain
- Runtime
- 1:01
- Date posted
- 17 years ago
- Description
- Samuel de Champlain would probably have been glad to know that the abundant natural resources he saw along the lake would someday be protected and managed scientifically.
