Ethiopian and Eritrean Cuisine of Vermont

I am thrilled to share this video in celebration of Juneteenth. Freedom is precious gift that we can all cherish and appreciate, and it's essential that we recognize the importance of preserving it. The truth is that achieving freedom requires perseverance and determination, but it can be lost in an instant if we don't work together to safeguard it. To kick off Juneteenth, three chefs who have been collaborating with Clemmons Family Farm, CFF, were interviewed by Amy Finley, Associate producer, Across the Fence, sharing uplifting stories of freedom and independence, and we also shared delectable cuisine from our own heritage. If you missed the interview, you can listen to it on the YouTube link provided below. I am thrilled to say that Burlington is home to a vibrant tapestry of cuisine, and I encourage you to explore the websites of each chef and reach out with any questions you may have. We are always here to hep!

https://www.youtube.com/

A Taste of Abyssinia, LLC
Humble Revelry
Jamaican Jewelz Catering LLC
Cafe Mamajuana

A Dish from the Horn of Africa for your Juneteenth Table? Yes, please! 06/19/26 Alganesh Michael Chef/Owner of A Taste of Abyssinia shares...

Dear FB followers and customers, a friendly reminder to sent your order for Wednesday, 6/17. Lamb is back for this week's menu for those who enjoy it, along with other options. Please let us know if you would prefer a second entree or smaller portions, as we are happy to accommodate your requests. We look forward to hearing from you and taking your order.

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I extend my profound gratitude to Clemmons Family Farm (CFF) for the collaborative opportunity. CFF not only creates avenues for culinary artists, but also provides a platform for numerous Black artists across the state to connect with professional mentors, acquire knowledge and advance to the next level. By serving a bridge between artists and the community, CFF enables us to share our unique crafts. I appreciate the efforts of everyone involved in producing this video, particularly Elodie Reed, director, and Nani Clemmons, videographer and postproduction specialist.

Connection to Community: A Portrait of Alganesh Michael of A Taste of Abyssinia Meet Chef Alganesh Michael of A Taste of Abyssinia. She is a member of the first cohort of culinary partners of the African Diaspora Foodways Institute of Vermont. Led by Clemmons Family Farm, Inc. in collaboration with the University of Vermont College of Agriculture and Life Sciences, the African....

Are you an adventurous food enthusiast looking to try something different? Look no further than A Taste of Abyssinia, which offers a weekly takeout dinner every Wednesday from The Mill Market & Deli, a local store in South Burlington. We invite you to visit the website below to explore our weekly menu and don't hesitate to contact us should you've any questions or to place your order. We are happy to assist you and look forward to hearing from you.

A Taste of Abyssinia Ethiopian & Eritrean Cuisine

A Taste of Abyssinia extends its sincere gratitude to Clemmons Family Farm for the unwavering support provided over the past 18 months, which continues to manifest in various forms. This collaboration has enabled the culinary artist to participate and excel. Notably, I had the privilege of serving as Artist-In-Resident in Barnet, Vermont, for a week, where I worked with students who were initially unfamiliar with the two countries that my food represents, Eritrea and Ethiopia. Remarkably, by the end of our time together, the students not only grasped the geographical locations of these countries but also conduced their own research and presented their findings to the school assembly, educating their peers and the community. This experience profoundly taught me that mutual learning and embracing our surroundings are essential. The Barnet school exemplifies this spirit, and I am grateful to have been a part of it. Encourage supporting local culinary artist and artist in general as they appreciate the opportunity to share their expertise. Special thanks to Clemmons Family Farm, our sponsors for making this possible and to Elodie Reed from UVM CALS for the captivation photographs.

I have returned from vacation and was looking forward to proceeding with the June 3rd takeout offer, however, due to Burlington Jazz Festival, we will be postponing the weekly offer to June 10th. My daughter, who is visiting from school, has a performance at Flynn with her professor, Jason Moran, who is also this year's curator for the Jazz Fest. I apologize for any inconvenience this may cause. I look forward to seeing you soon and wish you a wonderful June. Enjoy Burlington Jazz Festival!

A Taste of Abyssinia Ethiopian & Eritrean Cuisine

I extend warm wishes to all mothers and mother figures, acknowledging their significance not just today but every day. This serves as a gentle reminder to place your order for our May 13th takeout offering. Please note that our next offer will be on June 3rd, following my upcoming travel schedule. Should you have any questions, please don’t hesitate to contact me. I look forward to hearing from you.

A Taste of Abyssinia Ethiopian & Eritrean Cuisine

I was away in Barnet, VT, working with students last week and have now returned to accept orders for this week's takeout dinner. Please visit our website for the menu and let me know if you need any help. This week's offerings include both red meat options, specifically beef and lamb, although space is limited, as well as vegetarian entree. I look forward to hearing from you!

http://atasteofabyssinia.com

The week began with students from Barnet visiting Clemmons Family Farm, where they learned about the farm’s history and its significance to Vermont, as well as its deeper importance to Black Americans and the African diaspora.
Back in Barnet, our work continues with an exploration of Eritrean and Ethiopian cuisine, culture, and traditions. Students are getting hands-on in the kitchen—learning to prepare traditional dishes and make injera, the sourdough flatbread that is a staple in both countries.
Our first day in the kitchen was a success. The students were engaged, responsive, and curious throughout the process. When it came time to eat, they were excited to try what they had made—and many came back for seconds.

We appreciate all the support Clemmons Family Farm provides to chefs in their culinary endeavors and look forward to seeing you on May 9th.