Maple sugar products are pretty standard: there’s the ubiquitous syrup, as well as maple sugar and candy. But one producer has expanded their offerings that run from standard syrups to creams, granules, seasonings and even a mysterious maple cube.

She stands 14-and-a-half feet tall, weighs around two tons and Vermont can't wait for her to ascend the roof of the Statehouse in Montpelier. The statue of Ceres, goddess of Agriculture, is expected to be placed atop the golden dome on Friday, November 30, according to sculptor Chris Miller of Calais.

The National Book Award is one the most prestigious literary prizes in the country, given every year since 1950 to celebrate the best writing in America. This year, three finalists for the award have links to Vermont.

There are Vermonters who experience psychiatric crises for years — and repeated visits to emergency rooms and psychiatric hospitals. Where do they go when they leave the hospital? And why do they keep coming back? This is a story about the role housing plays in mental health.

How do you create a diverse student body in a state like Vermont? For some schools, it's by recruiting students from out-of-state. We're looking at ways Vermont colleges and universities recruit for diversity and how they support students who make the move to Vermont.

In her early thirties, Sarah Holland started suffering from major depression, the result of childhood sexual trauma. In the years that followed, she lost her job and her family. This is the story of her struggle — and her recovery from major depression.

Animal fats like lard, tallow or schmaltz have been used in cooking for centuries, but have fallen out of favor more recently, mostly for health reasons. But the author of a new cookbook says that isn't fair. We're talking to Andrea Chesman about her take on how these animal fats can fit into modern cooking.