The Vermont Farm to Table Cookbook

“…a joyous celebration of Vermont’s culinary landscape.” —Meg Maker, food and wine writer, Terroir Review

“You feel the farm land, the forest and the people coming through every recipe and every photo.” —Cara Tobin, Chef/Owner of Honey Road and The Gray Jay

“The Rices prove that Vermont-only recipes are worth their salt.” —Rachel Stearns, Seven Days

“…an ideal, ‘kitchen cook friendly’, and fully recommended addition to family New England Regional cookbook collections.” —Midwest Book Review

Nora Rice is a chef with experiences spanning the globe. After graduating from Ashburton Chefs Academy in Devon, England, she went on to cook in international locales from Ireland’s only Michelin Starred Pub to a quaint on-farm restaurant on an Italian Agriturismo. She spent a year cooking in Bozeman Montana before a stint in New Zealand catering with some of the country’s finest farm-to-table ingredients. After returning to her roots in Vermont, Nora began a catering business, aptly named ‘Roaming Roots Kitchen,’ offering farm-to-table meals and events.

Jenna Rice is a photographer, artist, and musician. Also an avid homesteader and gardener, Jenna sees her land and gardens not only as a source of food, but as a creative outlet and a form of art. She documents her homestead and love of Vermont. Raised in the Connecticut River Valley, Jenna has deep roots in Vermont. Jenna works with Vermont food and beverage brands helping them to elevate their stories through photography, web design and creative marketing. Her client work has made appearances in a number of local and national publications, including Edible Vermont and USAToday, and graced the covers of Woodstock Magazine and BrewView Vermont.

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