December 14, 2017 In Bridgewater Corners, overlooking the Ottaquechee River sits Long Trail Brewery. Now employing over 80 Vermonters, Long Trail is one of the original and most successful producers of our signature Vermont beer and visiting the brewery is a must-do for both visitors and natives of the state.
December 13, 2017
December 1, 2017 Vermont Winemakers Workshop This Workshop is Now Full Friday, December 1st, 2:00 - 5:00 pm The Residence at Quarry Hill, 465 Quarry Hill Road, South Burlington Registration Required - Please Register by Wednesday, Nov. 29th Chris Gerling of Cornell Extension will be leading a workshop for winemakers on how to...
November 16, 2017 One Laplatte River patty, house recipe bacon, arugula, Cabot cheddar, pickled red onions on a locally made challah bun. No, this definitely isn’t a McDonald's burger, but in Burlington, Vermont this burger is as (if not more) iconic.
November 16, 2017 It's the time of year to celebrate all that we're thankful for...and that includes local food!
November 16, 2017 A local feast needs the perfect local accompaniment. Treat your Thanksgiving guests to the best in Vermont wine and cider next week - here are some suggestions for a meal, perfectly paired.
November 15, 2017 Webinar: Wine Distribution and Vermont Restaurants
November 6, 2017 What's the best thing about Thanksgiving? Gathering with friends and family to enjoy a feast prepared with love? Sure, that's great too. But the BEST part is that you can source nearly every ingredient from local, Vermont farmers and we're here to help you do just that.
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.