Franny Bastian

Director Of Programming & Production

Franny began her broadcast career at WRUV, the student station at the University of Vermont.  She has worked in radio more than 30 years as a journalist, on air host , writer and producer.  She has also served as press secretary on two Vermont gubernatorial campaigns and as a lobbyist.   She works with VPR's on-air and production team to bring you the best public radio experience possible. 

She's married to VPR engineer Mike Seguin, and describes herself as a dog person, bird watcher, book lover and compulsive knitter.


Ways to Connect


John Tedesco and his wife Shoshana Goldstein came to the StoryCorps mobile booth to talk about how they fell in love – starting with their first date when John told Shoshana he had cancer. They reflect on how their journey has helped them be present with each other and with other people.


Victoria and Alex Pial came to Vermont from Sudan to make a life in America. In their conversation recorded at the StoryCorps Mobile Booth in Burlington, they talk about the joy of having a family and share their gratitude for the people in Vermont who’ve helped them make this country their home.

Kent McFarland / Vermont Center For Ecostudies

Monarch butterflies are hard to miss with their brilliant orange color and a wingspan that can reach four inches across. But recently they've been difficult to find because their numbers are in decline.

In this edition of Outdoor Radio, biologists Sara Zahendra and Kent McFarland track Monarchs in the flower-filled fields of the Burlington Intervale. We'll learn how Monarchs migrate to Mexico and the challenges to their survival.

On July 10th, VPR will begin broadcasting new programs at 11 a.m. and noon on Sunday. Reveal at 11 a.m. and, beginning August 7th, Next at noon. These two programs will replace the rebroadcast of A Prairie Home Companion.

Kent McFarland / Vermont Center For Ecostudies

This month, Outdoor Radio takes you to Salisbury, Vermont where salamanders, newts and frogs are crossing Morgan Road to a swamp where they reproduce. Dozens of volunteers are keeping a tally, and when a car comes along, the volunteers scoop them up so they don't get squashed.

Biologists Kent McFarland and Sara Zahendra are joined by Herpetologist Jim Andrews as the volunteers work with clipboards and flashlights to participate in this rite of Spring.

Over the course of two and a half hours, 44 volunteers counted 512 amphibians.

Kent McFarland / Vermont Center For Ecostudies

Managed deer yards provide a protected area for deer to hang out in the winter. Kent McFarland and Sara Zahenda take us to a deer yard in Norwich to learn about how this environment helps deer survive. We also learn about why it's a bad idea to feed deer.

Ed Sharron

This month on Outdoor Radio, biologists Kent McFarland and Sara Zahendra of the Vermont Center for Ecostudies head out into the woods to track the Fisher. Sometimes called the Fisher Cat, it's not a cat at all. Biologist Steve Faccio, who specializes in Fishers, joins McFarland and Zahendra to dispel some myths about Fishers and offer tips on how to track them.

Glenn Russell / Burlington Free Press

Soup can seem like a basic dish, until you tuck into a beautiful, complex bowl of soup that warms you to the core.

Kent McFarland / Vermont Cetner for Ecostudies

This is the time of year when Black-capped Chickadees congregate at bird feeders, making their distinctive sound. These affable little birds are stashing away thousands of seeds for the winter. 

Chris Albertine/VPR

We all learned the basics of how and why leaves change color in the fall. But on this edition of Outdoor Radio, we take a deeper look at the chemistry of foliage.

Sarah Carline

Biologists Kent McFarland and Sara Zahendra head to central Vermont in search of the Timber Rattlesnake. 

Brent Hallenbeck / Burlington Free Press

A few years ago, burger lovers and general Vermont food fans started veering off I-89 to find their way to South Royalton for a nosh at Worthy Burger. Shortly after that, the Worthy family expanded with the opening of Worthy Kitchen in Woodstock.

Candace Page / Burlington Free Press

  The rainy weather we had recently has brought a bounty of mushrooms to the forests of Vermont. And foragers are headed out into the woods to harvest them.

Kevin Hurley for the Burlington Free Press

Is making iced coffee as simple as pouring a pot of hot coffee over ice?

Lisa Brown / Flickr: Mean and Pinchy 756935332

The evening chorus of crickets and katydids can evoke childhood memories of summer as we pause to listen to their distinct sound. But most of us know little about these insects. Known to biologists as Orthoptera (or-THROP-tir-ah), they can be found all over the world, except the poles.

JackJelly / iStock

Many Vermonters spend the summer at camps along the shores of our many lakes and ponds, eating from a wide range of menus depending on location and resources.


Charcuterie is the French term for preserved and cooked meat products such as sausages, hams, bacon, patés and terrines that make use of every part of the animal. Sterling College in Craftsbury, Vermont offers an intensive two-week course in charcuterie. 

Glenn Russell / Burlington Free Press

Several members of Warren Zevon's family now call Vermont home and are part of the food scene here. Ariel, Zevon's daughter, now lives in Peacham and is the chef/owner of the Peacham Cafe.

Monica Donovan / Burlington Free Press

Trying to make a small dairy farm work is no easy task. Long hours, volatile prices and all those cows to milk. But one small operation in Ferrisburgh, Kimball Brook Farm, has made some moves that they hope will mean success for their operation.

Melissa Pasanan, food writer for the Savorvore Section of the Burlington Free Press, joined VPR Cafe to talk about the Vermont farm.

stockmouse / iStock

Farmers in the state have about 600,000 Vermonters – plus visitors – to sell their products to. That’s not a big market.

One company trying to help expand the reach of Vermont farms outside the state’s borders is Farmers to You, based in Berlin. Candace Page, food writer for the Savorvore Section of the Burlington Free Press, joined VPR Café to talk about the company and how it works.