VPR Cafe

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 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.   

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.

Tom Smith with freshly picked sour cherries from Mad Tom Orchard in East Dorset.
Sylvia Smith

Summer in Vermont is glorious for so many reasons including our delicious, locally grown, ripe and ready fruits. One of which is the sour cherry!

Jaclyn Hochreiter, public outreach coordinator for Addison County Solid Waste Management District, shows a worm composting bin to workshop participants.
Melissa Pasanen / Vermont Life

So, you've made quiche with sauteed kale stems and leftover grilled salmon; shared that last portion of tomato soup with an elderly neighbor; and trained the kids to grab fruit from the "eat me first" box in the fridge. But what to do with the rinds, skin, bones and other food waste?

Waste Free Kitchen Handbook, courtesy

From the unidentifiable slimy greens in the back of your vegetable drawer to lunch meeting leftovers, as much as 40 percent of food produced in the world is wasted.

Melissa Pasanen / Vermont Life

At colleges today, students and the local community are exposed to many exciting food adventures. Some of which are happening at The University of Vermont. After setting out to learn about Vermont-grown saffron, Melissa Pasanen, freelance journalist and Vermont Life food editor, stumbled onto a couple of interesting student-driven food events at UVM. One in honor of the Iranian celebration, Nowruz, and another featuring the cuisine of Puerto Rico.

Vermonters and visitors to the state love dining at farm-to-table restaurants. But these eateries are not always profitable for the proprietor.

Melissa Pasanen / Vermont Life / Food Network

Food Network asked VPR Cafe regular Melissa Pasanen to come up with a list of iconic Vermont eats and drinks and where to go to enjoy them.

GoodLifeStudio / iStock

From its ability to compliment a meal to the limitless array of flavors, the "cocktail" has certainly evolved since the days of prohibition.

Melissa Pasanen / Vermont Life

It's a hectic time of year for Vermont dairy farmers who also operate sugar houses during maple syrup season.

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. 

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