Food & Drink

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.

The concept of eating locally is fully embraced in Vermont for all the right reasons: Fresher foods, the ability to know the farmer and knowing you are leaving a smaller carbon footprint.

But how local does a food have to be to be considered "local?"

Schools around the state can now submit an application for grants through the Vermont Farm to School Grant Program. This year, the program added a new grant that will help schools transition to a federal universal meal program.

David Malosh / Bloomsbury

There might just be two types of people in this world: those who can't stand the thought of eating an oyster and those who would go to the ends of the earth for a bite of one of these tasty little morsels. This show will appeal to the latter.

Glenn Russell/Burlington Free Press

Sally Pollak, who writes for the Savorvore section of the Burlington Free Press, recently took a culinary tour of fare from France, Italy, Turkey, Bhutan and Viatnam without ever leaving downtown Burlington. She joined VPR Cafe to talk about the food samplings from different cultures.

Steve Zind / VPR

Fall is apple season, and pick-your-own orchards are a popular destination. But it's also grape season, and one vineyard in Randolph Center is adopting the pick-your-own technique.

Glenn Russell/Burlington Free Press

Many local farmers diversify their offerings by creating new products from the things they grow and raise on their land. Farr Farms in Richmond has done just this by making its own gelato from fresh milk.

Dorset Union Store circa 1884, courtesy of Cindy Loudenslager. Photo of the store today by Brooke Wilcox.

A native of Boston, Seven Days food writer Julia Clancy grew up with the notion that Vermont general stores were more nostalgic than useful; buildings full of fudge and flannel rather than ones still used for everyday needs and as a hub of community.

Recently, Clancy took off on a summer-long road trip to visit several general stores throughout the state and found just how vital these stores still are to their communities.

appalachian views / istock

The Morse Farm in Montpelier, that used to just grow vegetables, is now a maple syrup producer, a cross-country center and a mountain bike venue. In the farm world, this is known as value-added agriculture – when farmers use everything the land has to offer.

Glenn Russell / Burlington Free Press

In recent years, Vermont has seen a handful of barbecue restaurants pop up. These eateries seek to bring authentic southern style barbecue to a state that is not thought of as a barbecue destination.

Recently Sally Pollak and Melissa Pasanen, writers for the Savorvore Section of the Burlington Free Press, took a tour of several barbecue restaurants in Vermont.

“This is not grilled meat; this is made in a smoker,” Pasanen says. “Real barbecue has to be cooked low and slow over a hardwood fire in a smoker.”

When people hear the word drought, they likely think of California. But there's also an extreme drought in parts of New England. The Northeast is experiencing the worst drought in more than a decade.

Peter Hirschfeld / VPR

A nonprofit organization is trying to get more Vermont veterans into the farming business. The Farmer Veteran Coalition only has about a dozen members in Vermont so far, but it’s already changing lives.

ShaneKato / iStock

Your brain needs fructose and glucose. But your body can really do without the high fructose corn syrup or sucrose. And all those other added sugars hiding in processed foods and sweetened drinks.

The U.S. Department of Agriculture is buying 11 million pounds of surplus cheese in an effort to feed the hungry and bolster milk prices paid to farmers.

Matthew Thorsen / Seven Days

There are dozens of farmers markets across Vermont. The number peaked at 87 in 2010 and has since gone down. Still, there are questions about what makes a successful market and how to keep markets thriving in the future.

Ryan Mercer / Burlington Free Press

Greensboro is a small town in Northeast Kingdom on Caspian Lake. But despite its small size, it has gained world recognition for beer and cheese.  

Hill Farmstead has been ranked the best brewery in the world multiple times and Jasper Hill Farm had gotten the same praise for their cheese. Both are in Greensboro.

courtesy, Susie Ibarra

A group of celebrity chefs and artists have gathered in Rio to turn donated food from the Olympic Village into meals for people from some of the city's poorest neighborhoods. The project is called Refettorio Gastromotiva and Susie Ibarra, a faculty member from Bennington College, is one of the artists contributing to the project.

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