VPR Cafe

Peaslee's cubed, frozen, Vermont potatoes go from freezer to oven.
Melissa Pasanen, courtesy

The potato business has changed since 1928 when Karen Guile-Caron's grandparents started Peaslee's Vermont Potatoes in Guildhall. Now, Guile-Caron is trying to bring her 60-acre family business into the new local food economy.

Chefs working on projects at the James Beard Foundation Chefs Boot Camp for Policy and Change held this fall at Shelburne Farms.
Melissa Pasanen, Courtesy

When you hear about a boot camp for chefs, you probably envision great cooks preparing fine meals while bedecked in an apron and carrying a rolling pin. That wasn't exactly what went down at The James Beard Foundation Chefs Boot Camp for Policy and Change. 

Spirulina is an edible type of blue-green algae being grown at a green house in Johnson.
Sally Pollak / Seven Days

Blue-green algae (cyanobacteria) is no friend to those who enjoy a swim in the lake but, in another form, is actually edible, high in protein and rich in certain vitamins. It's called spirulina and being grown right here in Vermont.   

When paired with the right spirits, ingredients like cinnamon, pear, vanilla and rosemary will add an abundance of flavor to fall cocktails.
Suzanne Podhaizer / Seven Days

If you've ever been intimidated by mixing cocktails for guests, don't sweat it. If you prepare ingredients, follow a few simple steps and pay attention to ratios, playing bartender doesn't need to be stressful.

After learning to bake bread as a child in Germany, Bread and Puppet Theater founder, Peter Schumann, is still rising sourdouogh rye today in Glover.
Sally Pollak / Seven Days

Glover, Vermont, is a strange and wonderful place. There's the self-serve/self-pay Red Sky Trading Company, Currier's Market and Taxidermy, The Museum of Everyday Life and - the epicenter of strangeness - Bread and Puppet Theater.

Chef and cookbook author Sandi Earle's turkey chili made with Queen City Brewery's Gregarious Scottish Ale.
Michael Jacobs / Vermont Life

Everyone knows how to drink beer, but what about cooking with it? With the wide variety of craft beer and its many flavor profiles, cooking with it can be just as fun and tasty as using wine.

Flag Hill Farm owners, Sabra Ewing and Sebastian Lousada, have been making hard ciders since long before the beverage's recent wave of popularity.
Melissa Pasanen, courtesy

Hard cider has become increasingly popular in Vermont with the advent of many new makers in recent years. But reach back a few decades and you'll find some of the state's earlier producers, including Flag Hill Farm in Vershire.

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.

Pages