Fresh off the Farm - Hartshorn's Santa Davida Farm
September 3, 2014 Hartshorn's Certified Organic Farm in Waitsfield has seen a fantastic tomato season. “Contrary to what one might think, tomatoes actually do better in cooler summer temps,” Farmer Dave Hartshorn explains this year's thriving crop.., “we have had a cooler season, and sporadic rain that has given the fruit time to...
Vermont Works for Women - Fresh Food Enterprise
August 20, 2014 If you came to the 2014 Annual Forum Dinner, you may have taken the opportunity to chime in on your preference between two special bites of mac and cheese. The taste test was brought to you by Vermont Works for Women Fresh Food Enterprise—an organization we are honored to have...
VFN Takes to the Lake!
July 9, 2014 On Friday, June 27th, VFN took two adventurous chefs on our maiden voyage onto Lake Champlain to fish for beautiful, tasty lake trout and get to the bottom of what is possible when thinking about local fish on more restaurant menus.
On the Forum Menu - Mountain Foot Farm and Michael's on the Hill
July 9, 2014 Curtis Sjolander has been raising brown trout on his Wheelock, VT farm for over 20 years; selling the fish at farmers' markets, through his CSA and to lucky restaurant chefs. Mountain Foot Farm trout tanks are fed by clean, cold water from an up-mountain spring--a secret to the success of...
Fresh off the Farm - Wellwood Orchard
June 25, 2014 Wellwood Orchard has been producing apples for almost 100 years. Roy Mark took over the orchard in the early 80’s and to extend his season he added early crops that would also be "pick-your-own", like his apples.
On the Menu - SoYo
June 25, 2014 To the delight of the neighborhood (kids and adults alike) Hans Manske and Sabrina Gibson opened SoYo frozen yogurt two years ago in the South End of Burlington. Frozen yogurt bars may be all the rage, but there is nothing conventional about SoYo, from their locally sourced dairy to their...
Fresh from the Forest Garden - Vermont Edible Landscapes
June 11, 2014 Meghan Giroux’s edible landscapes integrate trees, shrubs, vines, perennials and fungi to create low-maintenance forest gardens that mimic the natural forest and provide food and medicinal plants. These ecosystems can be used to revitalize any size piece of land, like the island beds she converted at Healthy Living Market and...
Fresh off the Farm - Screamin' Ridge
June 11, 2014 Chef Joe Buley’s culinary carreer has taken him far and wide, from school in Paris at L'Ecole Supérieure de Cuisine Française—Centre Jean Ferrandi, to kitchens in Brooklyn, California, Texas and back to his home state of Vermont where he taught at the New England Culinary Institute (and sat on the...
On the Menu - The Inn at Weathersfield
May 28, 2014 The Inn at Weathersfield has long been known as one of Southern Vermont’s culinary destinations. Chef Jean-Luc Matécat is now at the helm and he is upholding the Inn’s standing commitment to area farmers; both their a' la carte and Chef’s Tasting Menus are built on the season’s best flavors.
Fresh Legislation - GMO Labeling Bill
May 14, 2014 On May 8th, Vermont passed a landmark bill signed in and supported by Governor Shumlin to require labeling of genetically engineered (GMO) foods that will go in to effect on July 1st, 2016. Not only will GMO containing products require labeling, but it will also prohibit the misleading labeling of...
