Viewing entries in category ‘Member Stories’
October 18, 2017 Invasive species present real problems for the native plants and animals we rely on for our ecosystem to thrive. Wild boars are ravaging Texas. Alliaria petiolata (garlic mustard) is choking out native plants in Vermont. Northeastern coastlines are plagued with invasive green crabs that eat up our native clams and mussels.
October 18, 2017 In Vermont, distilling is on the rise and locally produced spirits are in high demand, but sourcing and processing local base ingredients like wheat or rye is both time-consuming and requires a unique skill set. Vermont Fresh Network member SILO Distillery was up for the challenge. Head distiller Chris Maggiolo was determined to make...
October 4, 2017 Head Brewer Andrew Leichthammer of Good Measure Brewing Co. goes above and beyond to source locally - from foraging fruit to collecting wild yeast. We checked in with Andrew about his local beers and upcoming Beer Dinner with Farmhouse Tap & Grill on October 11th.
October 4, 2017 Follow the pink neon sign at the corner of Church and Main Street into the warm, inviting and bustling dining room of Burlington’s newest restaurant Honey Road. Honey Road has been pulling in rave reviews since their opening this summer.
September 13, 2017 When Farrell Distributing dubbed September Vermont Wine Month - we were on board! Vermont's wine scene has grown and blossomed so much over the past few years, we're gaining national recognition for some of the most talented wine makers in the country and setting the standard for cold climate grapes.
September 13, 2017 We're seeing VFN members reach beyond ingredients to source all kinds of goods from Vermont producers - from tables and appliances to hand soap in the bathroom. That's why it comes as no surprise that locavore restaurants across the state are turning to local sounds to pair with their local bites.
August 24, 2017 4 years ago, Vermont Fresh Network staff met with James Ehlers of Lake Champlain International (LCI) because James had a question: Why aren’t Vermont chefs using local fish? The answer was simple – they had no idea that they could.
July 12, 2017 Though it's unofficial, July is the cheesiest month of the year - the Vermont Cheesemakers Festival takes over Shelburne Farms on August 16th and ushers in a string of national and worldwide cheese competitions where Vermont producers win big.
June 28, 2017 Meet Walter Jeffries, farmer - and now butcher - at Sugar Mountain Farm in West Topsham.
June 28, 2017 VFN member chefs and restaurant staff have an appreciation for - and often an obsession with - fresh, local, unique ingredients. Vermont farmers provide the bulk of their needs, but a natural curiosity drives many chefs to the garden as well.