VPR Cafe

Sunday 10:45 a.m. on VPR

Credit VPR

The VPR Café is a weekly feature that's all about Vermont food and the people who grow it, prepare it and love it.

VPR's Ric Cengeri talks with food writers from Seven Days and Vermont Life food editor Melissa Pasanen. They share stories from the farms, kitchens and eateries of Vermont that connect our communities.

Peaslee's cubed, frozen, Vermont potatoes go from freezer to oven.
Melissa Pasanen, courtesy

The potato business has changed since 1928 when Karen Guile-Caron's grandparents started Peaslee's Vermont Potatoes in Guildhall. Now, Guile-Caron is trying to bring her 60-acre family business into the new local food economy.

Family and farmworkers gather to celebrate a birthday meal at Rockville Market Farm in Starksboro.
Keenann Rozendaal / Seven Days

Eggs and butternut squash are two of the items that Rockville Market Farm in Starksboro are best known for. But the bond between the family that runs the farm and it workers, is just as healthy as the organic foods they produce.

The flavor of pumpkin spice is everywhere this time of year, but not everyone is a fan.
Suzanne Podhaizer / Seven Days

Pumpkin and nutmeg and cinnamon, oh boy! Pumpkin spice season is exploding once again with all types of foods and drinks embracing the flavor, like pies, pasta dishes, lattes and more. But maybe your reaction to these seasonal seasonings is, oh no!

Chefs working on projects at the James Beard Foundation Chefs Boot Camp for Policy and Change held this fall at Shelburne Farms.
Melissa Pasanen, Courtesy

When you hear about a boot camp for chefs, you probably envision great cooks preparing fine meals while bedecked in an apron and carrying a rolling pin. That wasn't exactly what went down at The James Beard Foundation Chefs Boot Camp for Policy and Change. 

Spirulina is an edible type of blue-green algae being grown at a green house in Johnson.
Sally Pollak / Seven Days

Blue-green algae (cyanobacteria) is no friend to those who enjoy a swim in the lake but, in another form, is actually edible, high in protein and rich in certain vitamins. It's called spirulina and being grown right here in Vermont.   

When paired with the right spirits, ingredients like cinnamon, pear, vanilla and rosemary will add an abundance of flavor to fall cocktails.
Suzanne Podhaizer / Seven Days

If you've ever been intimidated by mixing cocktails for guests, don't sweat it. If you prepare ingredients, follow a few simple steps and pay attention to ratios, playing bartender doesn't need to be stressful.

After learning to bake bread as a child in Germany, Bread and Puppet Theater founder, Peter Schumann, is still rising sourdouogh rye today in Glover.
Sally Pollak / Seven Days

Glover, Vermont, is a strange and wonderful place. There's the self-serve/self-pay Red Sky Trading Company, Currier's Market and Taxidermy, The Museum of Everyday Life and - the epicenter of strangeness - Bread and Puppet Theater.

Chef and cookbook author Sandi Earle's turkey chili made with Queen City Brewery's Gregarious Scottish Ale.
Michael Jacobs / Vermont Life

Everyone knows how to drink beer, but what about cooking with it? With the wide variety of craft beer and its many flavor profiles, cooking with it can be just as fun and tasty as using wine.

Douglas Sweets, a shortbread company, is just one of the many food and beverage makers taking up residence at Vermont Artisan Village in Shelburne.
Lee Krohn / Seven Days

If you drive along Route 7 just south of Shelburne Museum, you might have noticed some building activity during the last few years. This group of barn-like structures has grown into something called Vermont Artisan Village and there's an awful lot of food being produced there. 

Flag Hill Farm owners, Sabra Ewing and Sebastian Lousada, have been making hard ciders since long before the beverage's recent wave of popularity.
Melissa Pasanen, courtesy

Hard cider has become increasingly popular in Vermont with the advent of many new makers in recent years. But reach back a few decades and you'll find some of the state's earlier producers, including Flag Hill Farm in Vershire.

VPR Cafe: Pestopalooza

Sep 15, 2017
Hannah Palmer Egan's recipe for "Amazing Awesome August Pasta" includes kale, tomatoes, feta and pesto.
Hannah Palmer Egan / Seven Days

Get your food processor out. It's that time of year when you might have an abundance of basil and other greens which are perfect for making pesto.

Taylor LaFleur (left) and Dillon Klepetar are the hard-working farmers and chefs cho created Farmstead Catering in Whallonsburg, NY.
Julia Rebecca / Seven Days

Beyond farm-to-table comes the concept of seed-to-service on Echo Farm in Whallonsburg, NY. Dillon Klepetar and Taylor LaFleur, who run the farm, have created something similar to a CSA (community supported agriculture) but on a much larger scale. Their venture is called Farmstead Catering which produces, prepares and serves food for weddings and other special occasions.

Vermont Compost teamster, Kaleigh Hamal, and Ruby the donkey deliver eggs through Montpelier.
Suzanne Podhaizer / Seven Days

Seeing something a little offbeat in Vermont is par for the course. But donkeys delivering eggs? Yup, it's a thing in Montpelier.

Consider planning ahead before traveling to more easily find restaurants that meet your needs once you reach your destination.
Piola666 / iStock

Traveling and eating out usually go hand in hand. But finding an amazing place to nosh while far from home can be a bit tricky, especially when overseas.

From urban spaces to rural places, food trucks are really popular in Vermont and, now, much easier to locate thanks to the "Vermont Food Truck Finder."
Maica / iStock

At one time, it was a quirky thing when a food truck showed up at your office once or twice a week. Then came food truck round-ups and, now, there's an explosion of food trucks along the highways and byways of Vermont. Luckily, Seven Days is helping us keep track of 'em all with the Vermont Food Truck Finder!

Marjorie Susman and Marian Pollack, farmers and cheese makers at Orb Weaver Farm in New Haven, in front of the cave where they age their signature Colby-style cheese into a version closer to a nutty aged Gouda.
Melissa Pasanen, courtesy / Culture

The process of maturing or aging cheeses to peak ripeness is traditional in Europe, but a more recently adopted practice in the United States. 

A few styles of beer available at Brocklebank Craft Brewing in Tunbridge.
Hannah Palmer Egan / Seven Days

For those of you too young to remember the dark ages of beer, there was a time when there were no micro-breweries; only national brands, a few local brews, and imports. But now, a new brewery has opened in Vermont since you started reading this. 

A customer enjoys Bad Larry's Maple Madness, one of Canteen Creemee Company's creative "next level" creemee sundaes.
Daria Bishop, courtesy / Vermont Life

What if you were a chef known for creating delicious gourmet meals, but part of you had a love of making great burgers, fried chicken, lush milkshakes or creemees? Well, some area chefs have opened snack bars and creemee stands to harness these less formal culinary desires.   

Chef Jesse Lauer serves guests in his home during one of his pop-up dinners dubbed "Dinner with Friends."
Matthew Thorson / Seven Days

If you're an adventurous eater, you might just be interested in a 12-course meal of exquisite recipes never before prepared by the chef. Well, that's just what's served when you pull up a chair at the home of Chef Jesse Lauer.

Vermont Youth Conservation Corps members and leaders pause while helping to weed at Yoder Farm in Danby.
Daria Bishop / Vermont Life

Thanks to the Health Care Share project, tons of healthy produce from Vermont farms is now within reach of families and individuals who need it most.

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