September 25, 2014 Each year, The Vermont Traditional Foods and Health Symposium brings together an impresive roster of speakers and workshops to help people learn how to heal themselves through traditional diets. Their philosophy is based on the teachings of the Weston A.
September 17, 2014 Nick Cowles, farmer and owner of Shelburne Orchards, and Megan Humphrey, the Orchard's events, marketing and all around champion, were busy setting up for their 13th Annual Small Farms Food Fest on the blustery September morning we stopped by for a visit.
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. .
September 3, 2014 All Vermont Fresh Network chefs have to know their farmers and serve products from Vermont, but there are some chefs whose commitment to Vermont grown products is exceptional. The Gold Barn Honor gives VFN a chance to acknowledge these chefs.
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.
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.
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.
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.
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.
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.