Vermont Program Shows Residents How to Forage and Cook Wild Foods

At the Danville Farmers Market, visitors can sample game meat alongside local produce under the Vermont Wild Kitchen tent. The featured item at a recent market was roadkill venison that had been processed and made into burgers.

Vermont Wild Kitchen is a joint project of Rural Vermont and the Vermont Department of Fish & Wildlife. The program provides free workshops and guidance on foraging, processing, and cooking wild plants and game. Melissa McKeon, an ambassador for the program, attends two farmers markets per month across the state. "They're really an entry-level into how to access the bounty of food that exists in Vermont," she said.

The program also incorporates food from local farmers, helping participants learn how to combine wild-harvested ingredients with locally grown produce.

Nicole Meier of Fish and Wildlife said interest has grown substantially since the program launched almost a decade ago. "We've seen an explosion of popularity," she said. Upcoming sessions include a venison and fall classics class, in which a deer will be processed and cooked into a meal alongside locally grown seasonal vegetables. "We would love to offer more programs like this — there's a desperate need and want for it," Meier added.

To give market visitors a sense of what the program offers, Meier's son Jacob passed around venison patties for people to try. One attendee, Vickie Clark, said she had never been fond of venison but found herself liking the burger.