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.

Hannah Palmer Egan / Seven Days

From Chinese restaurants where you can eat on a dime to higher end Asian-fusion establishments, Seven Days food writer, Hannah Palmer Egan, recounts some of the places and dishes she has tried so far and those she hopes to visit soon.

Brooke Wilcox / Seven Days

Seven Days food writer, Julia Clancy, shares the story of one Vermont brewer who combines her love for beer with dietetics and hard work.

Melissa Pasanen / Vermont Life

The Gilfeather Turnip may not be a beautiful root vegetable — but what it lacks in appearance, it makes up for in sweetness and fame. 

RapidEye / iStock

The messages we've received through the years regarding fat in food have been hard to decipher. First, it was said that all fats were bad. Then came the breakdown of polyunsaturated fats and trans fats; some good, some bad. Suzanne Podhaizer, a food writer for Seven Days, helps us make sense of all these fats in this episode of The VPR Cafe.

VPR Cafe: Fire Cider

Feb 23, 2017
Hannah Palmer Egan / Seven Days

The name 'fire cider' creates visions of an elixir used to ward off vampires or maybe an alcoholic drink that should come with a complimentary designated driver. Truth is, it's a concoction that's been used medicinally for ages.

Jeb Wallace-Brodeur / Seven Days

Have you ever wished you could enjoy a glass of wine at the butcher shop while choosing your cut of meat for the evening meal? Beau Butchery + Bar in Montpelier may be just the place for you.

Melissa Pasanen

It used to be that finding fresh, local greens during winter in Vermont wasn't even an option. But Vermont Life's food editor, Melissa Pasanen, explains that's not so much the case these days.

Suzanne Podhaizer / Seven Days

When seeking local produce during winter in Vermont, your choices are often limited to storage crops. With only this small selection available, Seven Days food writer, Suzanne Podhaizer, offers suggestions for keeping your menu fresh throughout the season.

Courtesy of Aliza Eliazarov

Seven Days food writer, Julia Clancy, gives us the 4-1-1 on Boston chef, Cara Chigazola Tobin, her attraction to Vermont food culture and the new restaurant she's opening in Burlington. 

Melissa Pasanen / Burlington Free Press

Food writer, Melissa Pasanen, shares her experiences judging apple pie contests and offers advice about entering such contests.

Sarah Priestap / Seven Days

Find out how the French seafood stew, Bouillabaisse, has evolved over the past few decades and how it's being prepared in 2017 at one Vermont restaurant.

image courtesy of Chelsea Green

Seven Days food writer, Hannah Palmer Egan, tells us about Chelsea Green Publishing; a Vermont publisher that produces books on a wide array of food topics.

Photo: Joanna Dubaj, Public Domain; Illustration: Jake Rusnock, VPR

Seven Days food writers, Hannah Palmer Egan and Julia Clancy, look back at the food that made our mouths water in 2016.

VPR Cafe: Tourtiere

Dec 22, 2016
Justin Barrett / Piecemeal Pies in White River Junction

In this episode, food writer Melissa Pasanen stops by to talk about Tourtiere; the classic French-Canadian meat pie.

najin / iStock

From having the proper tools to timing out the meal to keeping guests happy, there are many elements to juggle while whipping up a holiday feast. This week the VPR Cafe brings you helpful tips for preparing a holiday meal.

VPR Cafe: Jam Bakery

Dec 9, 2016
Oliver Parini

Ever bought a baked buttermilk scone out of a 1997 Ford Econoline Van? Julia Clancy, a food writer for Seven Days, caught up with the brains behind the operation known as Jam Bakery and visited The VPR Cafe to share the story.

Hannah Palmer Egan

Some of Vermont's prisoners are helping to prepare Vermont-raised foods for their fellow inmates as part of a new "farm-to-prison" program. Seven Days food writer Hannah Palmer Egan visited the VPR Cafe to talk more about it.

Melissa Pasanen

Keeping guests well-fed and happy is the key to a house full of holiday harmony. When Melissa Pasanen, writer for the Savorvore section of the Burlington Free Press, stopped by the VPR Cafe, she suggested some brunch ideas that she learned from savvy experts. 

Courtesy, Misha Johnson

Vermont has embraced the idea of "farm-to-table" but what about "farm-to-apothecary?" Julia Clancy is a food writer for Seven Days and she recently visited the VPR Cafe to talk about farmers in Vermont who grow medicinal herbs for use in health and wellness practices.

Brent Harrewyn for Vermont Creamery

Vermont Creamery co-founder Allison Hooper spent a semester abroad in 1980 and it may have changed our Vermont cheese selection for the better. Seven Days food writer Hannah Palmer Egan visited the VPR Cafe to talk about the cheese that came to be decades after that visit abroad and how a couple of local creameries are making GMO-free cheeses in Vermont.

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