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You can look at April a few different ways. Maybe, as T. S. Eliot assures us in The Waste Land, “April is the cruelest month, breeding/Lilacs out of the dead land, mixing/Memory and desire, stirring/Dull roots with spring rain.” Or maybe April is simply National Grilled Cheese month, with all the warm, gooey goodness that implies.
Ready to make the perfect sandwich? Brush up on local cheese options:
The cheeses of Vermont : a gourmet guide to Vermont’s artisanal cheesemakers by Henry Tewksbury
The Vermont cheese book by Ellen Ecker Ogden
Or take it one step further and make your own cheese:
Cheesemaking made easy : 60 delicious varieties by Ricki and Robert Carroll
American farmstead cheese : the complete guide to making and selling artisan cheeses by Paul Kindstedt ; with the Vermont Cheese Council
How to cook everything : 2,000 simple recipes for great food by Mark Bittman
Find more recipes for everything from apple and aged cheddar to banana and fromage blanc at Chow.
Too busy/lazy/challenged in the kitchen to make you own?
Feel Good, the student-run non-profit that donates its proceeds to The Hunger Project, grills up sandwiches in the Davis Center on Tuesday, Wednesday, and Friday from 11:00 a.m.–3:00 p.m.