June 11, 2014 Chef Joe Buley’s culinary carreer has taken him far and wide, from school in Paris at L'Ecole Supérieure de Cuisine Française—Centre Jean Ferrandi, to kitchens in Brooklyn, California, Texas and back to his home state of Vermont where he taught at the New England Culinary Institute (and sat on the…
May 28, 2014 The Inn at Weathersfield has long been known as one of Southern Vermont’s culinary destinations.
May 14, 2014 On May 8th, Vermont passed a landmark bill signed in and supported by Governor Shumlin to require labeling of genetically engineered (GMO) foods that will go in to effect on July 1st, 2016.
May 14, 2014 It’s a beautiful time to explore the Burlington Bike Path that ambles its way along the shore of Lake Champlain, from the South End of Burlington all the way to Colchester.
April 30, 2014 Misty Knoll Farm produces the most chicken and turkey in Vermont by a long shot. Owners Rob Litch and John Palmer have been in the poultry game since 1991 and credit much of their success to their product’s popularity with chefs.
April 16, 2014 Dawn Boucher makes beautiful blue cheeses in Highgate, Vermont on a dairy farm that has been in her husband Daniel's family for generations. Her Boucher Blue and Gore-Dawn-Zola have become chef favorites, and inspire dishes at many area restaurants.
April 2, 2014 Chef Robert Barral is famous for introducing exquisite French food to the small town of Brandon, VT and now Waterbury can enjoy their own Café Provence on Blush Hill.
April 2, 2014 Ben Machin is a fourth generation sheep farmer. He and his partner Grace raise Tunis and Dorset Horns on his farm in Corinth, Vermont. Ben wasn’t convinced that sheep farming was his future until his grandfather made his last wishes clear-that his aging flock carry on in Ben’s hands.
March 19, 2014 There’s a new sugarhouse on the block, and they are running one syrupy smooth, efficient operation. Georgia Mountain Maples is a new project in the three generation strong Harrison family who also own the successful Harrison Concrete and Redi-Mix Corp.
March 19, 2014 The all-natural, subtle sweetness of maple is a welcome ingredient in most baked goods, just ask Instructor Robyn Sargent of the Baking Education Center at King Arthur Flour.