Current and Upcoming Work & Collaborations…

We’re always looking for new projects, and for partners in building more sustainable food systems — in Vermont and around the United States. If you think you might like to hire us, or work with us, we’d love to hear from you!


In July 2019, we spent two weeks at Ucross Foundation in Wyoming, cooking for the amazing artists of Octavia E. Butler’s Parable of the Sower

It was the first time that Ucross has brought in outside chefs to cook for their visiting artists.


Suzanne is the first ever Vermont State Parks “Campfire Chef”

All summer long, she’ll be developing campfire recipes and cooking videos for the Vermont State Parks, while also teaching classes and writing blog posts to share her experience of living — and cooking — outdoors. (P.S. She’s already started learning how to catch fish).

She came up with the idea on a whim, and is incredibly excited that the folks at the State Parks were game!


Recipe Development for Red Spruce Grove at Farm & Wilderness Camps

Sel de la Terre designed a menu plan with recipes for a summer camp in Plymouth, Vermont. For 2 1/2 weeks, the campers — girls aged 11 - 14 — will be cooking all of their meals over a campfire.

Designing a multi-week menu for folks with different eating habits is a complex task. Designing one that feeds hungry teens — using minimal cooking supplies and in an unpredictable climate — was just the kind of challenge we welcome!


Teaching Classes at Verdello’s Cooking School in Sheridan, Wyoming

In July 2019, Sel de la Terre taught a pair of classes in the beautiful kitchen at Verdello. The first class, which sold out, was about making fresh pasta dishes with seasonal ingredients. The second was a “market basket” cooking class, using goods from the Sheridan Farmers’ Market.

We were thrilled to bring our classes to the West, for the very first time!