Food & Drink

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.

Courtesy, Bridgetown Millhouse

You're the new kid on the block at your office and you're invited to the annual luncheon when your boss treats the staff to lunch. Here are a couple of helpful tips when deciding what to order.

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.

Macaulay Lerman / Vermont Folklife Center

Eight years ago, Lindsay and Scott Courcelle started a market garden of vegetables, herbs and flowers in Shrewsbury. Now, their venture has grown into Alchemy Gardens.

Sterling College / Flickr

A big new book has more information than you may have known you wanted about cheese. We're talking about the intersection of cheese and all aspects of human civilization with a couple of the folks behind the "The Oxford Companion to Cheese."

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.

Lynne McCrea / VPR

Saffron. The golden, flavorful spice has been used to season foods for thousands of years, often in rice and chicken dishes, and is largely grown in the Middle East. So what's it doing growing in Vermont?

Awesome Etiquette: Time To Go

Nov 24, 2016

When you're the consummate party host but the party is over, how do you get friends to head home for the night?

Amy Kolb Noyes / VPR

Thanksgiving in the Hardwick area is a little sweeter, thanks to a community collaboration called Pies for the People. It's an annual tradition that puts dozens of pies on plates in one corner of the Northeast Kingdom.

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. 

Rebecca Sananes / VPR

This week, the National Organics Standards Board plans to decide if hydroponically-grown foods, which use a water-based model of cultivation, can be sold under the label “certified organic."

But some organic farmers and advocates are objecting to the change, saying the label should be rooted in soil-based growing.

The Woodstock Farmers Market has cut its use of disposable grocery bags nearly in half with its new Bring Your Own Bag program

Awesome Etiquette: Be A Gracious Guest When Friends Are Not Great Cooks

Nov 12, 2016

When your new friends, who also happen to be self-professed lousy cooks, have invited you to their house for a meal, it's time to strategize.

At mealtime, first and foremost, do not bring up the quality of their cooking. Instead, plan ahead: Approach the situation with awareness, knowing you probably won't be eating a full meal and eat a snack before and bring one with you for after. Make an effort to at least try a small portion of everything that you're served.

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.

Glenn Russell/Burlington Free Press

Working a job in the food industry comes with notoriously long hours and usually low pay. And even when a chef or food producer is passionate about their craft, burning out becomes a real on-the-job hazard.

VPR Cafe: Food Ethics

Oct 27, 2016
Illustration by Michael Tonn / michaeltonn.com

Suzanne Podhaizer, a food writer for Seven Days, recently had a picnic with two UVM professors. The two have authored a new book on food ethics. And Podhaizer found herself facing a butter dilemma.

Ryan Mercer / Burlington Free Press

An apple orchard in the Champlain Islands has been around since Ulysses S. Grant was president: Allenholm Farm in South Hero.

A group of farmers, activists and lawmakers will rally to keep the certification of "organic" food rooted in soil-based farming.

VPR Cafe: Cabbage

Oct 14, 2016
Glenn Russell / Burlington Free Press

Cabbage is one of those polarizing vegetables — you love it or you don't.

If you have heavy heads of locally-grown cabbage in your CSA basket and you fall into the "love" category, Melissa Pasanen, who writes for the Savorvore section of the Burlington Free Press, has some new recipes for you to try.

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