Amanda Fiegl

Amanda Fiegl was a former assistant editor at Smithsonian.

Stories from this author

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Hay Fever: Goat Farming and Cheesemaking in Vermont

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Inviting Writing: Fear of Artichoke-ing

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American Food Posters From World War I and II

Cory Bernat is the creator of an intriguing online exhibit of American food posters related to World Wars I and II

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Five Ways to Eat Asparagus

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Inviting Writing: Scary Shellfish and Other Food Fears

Eight Appetizing Apps

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What Does the Oil Spill Mean for Seafood?

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Taking Childhood Obesity to Task

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Inviting Writing: The World’s Best Liver Sandwich

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Does Cheese Pair Better With Beer Or Wine?

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Stinging Nettle Soup

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Inviting Writing: From Table Manners to Bedside Manner

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Honey Bees Still Struggling

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Squeezed: The Secrets of the Orange Juice Industry

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Sea Pie and Dandy Funk

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Shocking Chocolate: Readers Respond to Inviting Writing

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Give Sardines a Chance

Sardines seem to be so trendy these days

Consider Bardwell Farm is a 300-acre farm in West Pawlet, Vermont named after the man who founded the state's first cheese-making cooperative in 1864.

A Culinary Adventure in Vermont

Vermont’s roads lead you to dairy farms, vineyards and local breweries for foodies looking for great eats

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When Manners Matter: Readers Respond to Inviting Writing

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Snacks for Tax Day

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