About the Author
Tracey Medeiros is an award winning author, food writer, recipe developer and tester. She is an author of six cookbooks including The Art of Cooking with Cannabis and The Vermont Farm Table Cookbook: 10th Anniversary Edition. Medeiros is an avid proponent of the farm-to-table movement. She travels as a guest speaker and cooking instructor, emphasizing her commitment to the sustainable food movement. She resides in northern Vermont with her family.
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Today, I find myself having just completed my sixth cookbook, The Vermont Farm Table Cookbook:10th Anniversary Edition, which will be released in June of 2023. This newly revised version of the original cookbook contains a variety of exciting new contributors, easy to prepare nourishing recipes, and stunning photographs. Stay tuned!
In the spring of 2021 my fifth cookbook, The Art of Cooking with Cannabis, introduced the reader to the ever-evolving world of cannabis. Its generous contributors, who helped to make this book possible, stretch across the United States, from coast to coast. Each award-winning chef, organic farmer, artisan, and food producer is introduced to the reader through a descriptive profile which offers a brief synopsis of the personal journey that led these folks to explore the world of cannabis. Taking time from their busy lives, they had kindly shared their inspiring stories and nourishing recipes, enabling others to gain insight into the world of cannabis and the role that it plays in our society. The Art of Cooking with Cannabis received Honorable Mention at the 2021 Readable Feast Awards.
My fourth cookbook, The Vermont Non-GMO Cookbook was released in the fall of 2017. It is a 2018 Readable Feast Cookbook Awards Finalist.
My third cookbook in my series of culinary writings is The Connecticut Farm Table Cookbook. It introduces the reader to Connecticut's flourishing food scene with its own farm -to-table and sustainability movements.
My second cookbook, The Vermont Farm Table Cookbook, is a culinary tribute to Vermont's farmers, farms, food producers and chefs. The Vermont Farm Table Cookbook promotes the farm-to-table movement and the value of buying local. It emphasizes the fact that by spending local dollars, for local products, we help to ensure the economic health of our agricultural community thereby, sustaining local businesses, farmers, and the environment.
The first of my cookbooks, Dishing Up Vermont, highlights the practice of sustainability.
It all started when…
I decided to enroll in a Culinary Arts program at Johnson and Wales University. I have always loved to cook, even as a child I enjoyed making something special for my family to "Ooh and Aah" about. In fact, it still gives me great joy to see folks enjoying a dish that I have prepared especially for them. For me, the kitchen is a warm, welcoming place where I feel right at home.
After graduation, I quickly took an interest in the Sustainability Movement and the changing face of American agriculture. I loved shopping at Farmers' Markets and exploring roadside produce stands. Talking to the hardworking farmers, food producers, and chefs who labor long and hard to grow, produce, and serve our food gave me a new awareness of the extraordinary happenings in Vermont's food community.
Visits to both small and large bookstores soon showed me that cookbooks dedicated to Vermont and its farms, farmers, food producers, products, and chefs were a rare commodity - and soon an idea was born. I asked myself, "Why not write a cookbook that would showcase the state of Vermont and all of the wonders of its food community?" Nothing happens overnight. I began to research the premise of sustainable agriculture with its deep continuous respect for nature. I went to farms and talked to farmers about their desire to use the land in the most productive way possible, not by mass production, but through preservation for the generations to come. I traveled all over the state talking to people in the food industry and brought home their stories, dreams and favorite recipes, some of which had been in their families for generations.
Along the way, I have met many wonderful people, our lives have touched if only briefly, but I am oh, so much richer for the experience. My books are a culinary tribute to all of them. Thank you!
