March 1, 2017 Many of us may take it for granted that for years we have had delicious, fresh, locally produced pasta available at our Vermont neighborhood grocery stores.
February 15, 2017
Full Circle: The Transformation of Grain to Whiskey
written by Sophia Light, Caledonia Spirits
You can read the original piece on Caledonia's website, complete with more photos, here.
February 15, 2017 Roasted Butternut squash, pickled Delicata, pumpkin hummus and roasted pumpkin seeds – that’s squash four ways - can be enjoyed in the vegetarian shawarma specialty at Chef Stefano Coppola’s Morse block Deli and Craft Beer Emporium in Barre.
February 1, 2017 If the team at Grafton Village Cheese need to change, update or check in on their sheep's milk order, it’s not as simple as a call or an email.
February 1, 2017 The restaurant business is hard with high turnover, low margins, fierce competition and many saying we’ve reached a bubble.
January 11, 2017 Winemaker Ethan Joseph will celebrate his tenth year with Shelburne Vineyard in 2017 – he has been working with the winery since his days at UVM.
January 11, 2017 MKT: Grafton was conceived, like most great ideas, between best friends over cocktails in the backyard. It must have been fate that led Ali and June to move in a few doors down from one another in Grafton.
January 10, 2017 It is time for our Annual Membership Renewal. Vermont Fresh Network is Vermont’s certified farm to table program. No other organization in the country has membership accountability like VFN, and together we continue to make chef and farmer partnerships an ever growing pillar of Vermont’s vibrant local food system.
December 21, 2016 Support local farm and food businesses this giving season. Perfect for procrastinators and diligent givers -- the gift of Vermont food will satisfy everyone on your list! Here are a dozen ways to give Vermont food gifts as suggested by our wonderful Network of chefs, farmers and food artisans.
December 7, 2016 There’s a tradition at Misery Loves Co. where every year, after a few freezes, the staff heads out to the back parking lot to harvest the wild grapes that ramble down the alley.