Viewing entries in category ‘Member Stories’
July 22, 2019 We are pleased to welcome Vermont First as an affiliate partner. We have worked with VT First for many years through several of the state’s universities and the VT First coordinator, Annie Rowell, currently sits on our board.
June 24, 2019 Every summer wild mint grows along the brook that runs through the back pasture into our sugarwoods. The Whole Woods Mint Infused Maple Syrup is the perfect balance of sweet and fresh. By marrying our maple and mint, we are giving you the essence of summertime on our hill farm.
May 21, 2019 The Vermont Fresh Network has at least fifteen members that raise sheep for various reasons; six of these members have joined in the last year, with a desire to sell to restaurants. Raising sheep in Vermont is certainly not a new endeavor, however.
May 2, 2019 Vermont Technical Career Centers offer culinary arts classes that give students real life experience, preparing them to pursue culinary school or a range of jobs in food systems, hospitality, or the restaurant industry.
April 3, 2019 Harold & Diane Rowlee of Hollandeer Farm have been long-time Vermont Fresh Network members. They have recently announced their retirement and we wish them well on their USA touring adventures!
January 31, 2018 VFN chefs Doug Paine of Bleu Northeast Seafood, Phillip Clayton of The Farmhouse Group, Cara Chigazola-Tobin of Honey Road, and Frank Pace of the The Great Northern are teaming up to benefit a cause near and dear to our hearts - Jr Iron Chef Vermont.
November 16, 2017 One Laplatte River patty, house recipe bacon, arugula, Cabot cheddar, pickled red onions on a locally made challah bun. No, this definitely isn’t a McDonald's burger, but in Burlington, Vermont this burger is as (if not more) iconic.
November 16, 2017 A local feast needs the perfect local accompaniment. Treat your Thanksgiving guests to the best in Vermont wine and cider next week - here are some suggestions for a meal, perfectly paired.
October 18, 2017 Invasive species present real problems for the native plants and animals we rely on for our ecosystem to thrive. Wild boars are ravaging Texas. Alliaria petiolata (garlic mustard) is choking out native plants in Vermont. Northeastern coastlines are plagued with invasive green crabs that eat up our native clams and mussels.
October 18, 2017 In Vermont, distilling is on the rise and locally produced spirits are in high demand, but sourcing and processing local base ingredients like wheat or rye is both time-consuming and requires a unique skill set. Vermont Fresh Network member SILO Distillery was up for the challenge.