When it comes to producing maple syrup in Vermont, the younger generation is not only embracing the tradition, but also trying to make it better. In this podcast, we'll hear about high schoolers just learning the classic art of sugaring as well as a couple of college students who are innovating the process.
There's a little place north of the border that makes you feel as though you've been transported to a small, French village. A Québécois Brigadoon, if you will. It's called L'Oeuf - a French country restaurant and chocolate shop where chocolate takes center stage this time of year.
From traditional Chinese food restaurants to Asian fusion, from buffets to pop-ups, it all can be found scattered throughout Vermont. In this episode, Seven Days food writer Hannah Palmer Egan shares a few of her favorites.
This time, a tale of an alcohol problem, innovation and cooperation. A delightful relationship has blossomed between a Vermont beverage company and spirit maker; Aqua ViTea and Appalachian Gap Distillery. It all started with a big problem that turned into a big win.
Where is the miso in my soup? Is it those white blocks swimming around in the bowl? No, not at all. Miso is a paste made from grains or legumes and has various colors and flavors. Most known for making the broth of the famous Japanese soup, many believe miso also offers many health benefits.
An interesting little chain of restaurants has been growing quietly in the Waterbury/Stowe area over the last decade. We'll call it the Fry and Frier Empire; three eateries owned by Chad Fry and Mark Frier. The most recent, Tres Amigos in Stowe, serves Mexican fare, but the common denominator of all three establishments is the huge selection of Vermont beer and cider they serve.
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.
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!
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.
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.
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!
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.
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.