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« Can there be mindful cooking (and eating) of Pizza? | Main | Biscuits - Changing the way I think... »

Saturday, April 03, 2010


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elizabeth osborne

You have captured Sal's cooking class brilliantly. I had the pleasure of taking her class several years ago and have recommended it to numerous people. I think it is the history of the people and what it must have been like 200 years ago for a woman with many children and farm hands to cook for, who had to start early in the morning to produce meals, that fascinated me the most. Joe and Sally are great folks and you are blessed to live next to them. And, you captured their beautiful you must photograph Joe's amazing gardens.

suvir saran

We are indeed blessed to be their neighbors, and also to have you in our community Betty.

It is even more fascinating to know that these women cooked for hours using the hearth all winter, when it helped keeping the house warm, but in the summer too? WOW! That must have been one HOT and HUMID home. How did they manage that? What tricks did they know around dealing with that?

Joe's amazing gardens must be captured in photographs. Maybe we can do that together?


What an amazing meal! Sally is truly a master and an artist. I've had the pleasure of taking her class and it is a life-changing experience. She's as humble as she is talented.

Cindy Corbett

Sally works really hard to make the classes historically accurate and informative, plus she’s a great cook! A lot of classes benefit from veggies from her garden. In a good squash year, expect Hubbard squash from out back. She and Joe spent years of backbreaking hard work to bring the house and property back from misguided improvements. Appreciate and enjoy! Suvir - thanks for documenting this so beautifully.

Mary Ann Joulwan

I had the pleasure of meeting Sally and Joe Brillon
several years ago at dinner at Suvir Saran and Charlie
Burd's farm just down the road where I was a guest.
It was there that I learned that Sally conducted lessons in hearth cooking and I thought to myself: right, big pots hanging over a fire and dismissed it at that.

It wasn't until this superb article appeared, along with the excellent photos of Sally demonstrating the techniques of hearth cooking, that I gained a new perspective and respect for this lost art - and above all, for Sally.

I tip my hat to you, Sally, for connecting us to a bygone era and through your knowledge and patience
how you are now passing it on to your students and
through them, to the world.

In the fast food and chemically processed world we
live in, you have given us all a breath of fresh air -
and we thank you for it.

suvir saran

Cindy, what dishes did you all make when you took the class?
Stacey, what did you enjoy?

Mary Ann, you must come visit when Sally is teaching a class, it will only take you deeper into the lives of yesteryear, and show you even more lucidly, how people lived, and how simply they ate and shared.

We are lucky we have Sally and Joe. They have really gifted this world, and our community in particular, with very tangible and special gifts. The hearth cooking recipes, the historical preservation work they do, and the gardens that are there for all to enjoy.

mark wesner


Patty and I had a grand time at your home on Saturday, learning, absorbing, and getting excited about cooking in our own house. We are really starting from scratch with this farm, and I am sure that we will look for wisdom from many on the tricks and techniques of raising crops and critters here.

many thanks. I am anxious to plant my sorrell.

Mark Wesner

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