April 13, 2016 Andrew Peterson of Peterson Quality Malt is malting Vermont-grown grains to supply Vermont's rapidly growing market of brewers and distillers. Andrew believes the great Vermont brewers deserve a fresh, local product to bring terroir back to Vermont-brewed beer.
April 13, 2016 What started as a hobby six years ago, brewing beer quickly became an obsession for Ian Huizenga, Chef/Owner (and now Brewmaster) of Bar Antidote in Vergennes. It makes perfect sense - Ian has long been crafting menus that pair deliciously with a pint or two.
March 30, 2016 “To see familiar faces walk in the front door night after night is truly heartwarming,” shares Glenn Richardson, who runs the Williamsville Eatery with his his son Dylan, “it motivates us to make each plate we serve as perfect as possible.”
March 30, 2016 35 years of growing in Starksboro, Vermont, qualifies Hank Bissell as a true expert in the field! We asked him some questions about planning for a new season. You can find Hank's beautiful produce at the Burlington Farmer's Market (he's the first stand off of Church Street on Bank), at...
March 16, 2016 Vermont Fresh Network, in partnership with the Vermont Specialty Food Association, Vermont Retail and Grocers Association, Vermont Cheese Council and Vermont Agency of Agriculture Food and Markets, are planning the 2016 Local Food Matchmaker!
March 16, 2016 Kathleen Walls runs Flavors of Home – a catering, meal service and prepared food production business out of her own home kitchen in Middlebury, VT. Kathy got her start the old fashioned way – cooking for her extremely appreciative family, but she isn’t your conventional home cook.
March 16, 2016 Peter Hudkins has welcomed 16 new lambs to the flock so far this season – 7 sets of twins, and two single lambs! They are in the thick of one of their lambing seasons at Smokeshire Hilltop Farms in Chester, Vermont where they breed groups of ewes throughout the year...
March 1, 2016 Join master butcher and cookbook author Cole Ward at The Inn at Weathersfield in south-central Vermont for this HANDS-ON butchering class. Learn from a pro to yield the most cuts & the value-added benefit of whole animal butchering.
February 12, 2016 When Ted and Linda Fondulas took over direction of Newhall Farm around six years ago there were already quite a few residents, including a herd of cattle unlike any other. The Randall is Vermont’s own heritage breed of cattle, and about 30 years ago they were nearly extinct.
February 10, 2016 In the spirit of Valentines Day, we asked some of our farmer couples to dish on the ups and downs of working with their partners and to answer the age old question - "do those who hay together, stay together?" This time, we caught the female perspective -- next time...