Gratitude, Dumplings, and a New Beginning in the Upper Valley
A new member, Dumplings with Love, really came in clutch at our Business After Hours at Harry's Wednesday, November 5th. We'd ended up in a situation without a caterer, and she agreed to be our pinch hitter. Not only was the food fantastic, she send us this extremely kind letter after. Thank you too, Varvara -- we know you're on the road for great things.
Thank you too, Varvara -- we know you're on the road for great things.
Dear Hartford Chamber of Commerce friends,
Thank you so much, Havah, Nikki, Patience, and Amanda, for your encouragement and support last night! I was so nervous to showcase my food and completely forgot the marketing part. If that is possible, I would like to share my story with last night's attendees.
I’m deeply grateful for the opportunity that Havah and the Chamber team provided for me as a newcomer to the Upper Valley business community. It’s an incredible feeling to be supported by such strong and generous women.
When Havah invited me to showcase my dumplings, I said yes without hesitation — and immediately after, panic set in.
My dumplings are full of gluten and meat — made with love — but only dairy-free. I kept asking myself:
How do I make food for the gathering while honoring Indigenous food protocols?
In my culture, food is sacred. We can’t let people be hungry, and we must care for all!
So, the menu was born out of respect — for everyone’s needs, for Abenaki heritage, and for Vermont’s harvest season.
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Harvest Dumplings — a mix of corn and wheat flour with squash and turkey, my special Thanksgiving edition of Dumplings With Love.
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Farmer’s Cheese Cakes — a gluten-free, dairy-rich comfort for those who can’t enjoy my traditional dumplings.
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“Not-a-Vinegret” Salad — the surprise hit of the night! Inspired by the classic Russian beet salad, I roasted local veggies and followed my instincts. The result? Something new, delicious, and completely unplanned — as Indigenous cooks often do, adapting to the land and ingredients available. (My 17-year-old Gen Z daughter doesn’t approve of this “go-with-the-flow” method — hence, the name Not-a-Vinegret.)
This night reminded me why I started Dumplings With Love — to build kinship through food, to nourish, and to share warmth even across cultures.
Thank you again to the Hartford Chamber of Commerce community for your trust and support.
If you enjoyed my dumplings, please follow @dumplings_with_love an
With appreciation,
Varvara Korkina Williams
Founder, Dumplings With Love
“Indigenizing Wall Street — one dumpling at a time.”
