Ownership of a vegetable farm in Burlington's Intervale has recently changed hands. Although small, Half Pint Farm provides many area restaurants with fresh produce and is known for its colorful stand at The Burlington Farmers Market. While new owners, Emily and Sean Mitchell, continue to provide what customers have come to expect, they've also added some new veggies.

A Vermont distillery recently moved operations from The Northeast Kingdom to the capitol city and its new location is as sweet as the honey infused in its spirits. Caledonia Spirits , previously in Hardwick, now has a beautiful, new space in Montpelier which also includes a bar and store.

Somewhere on Route 2 at the intersection of rock 'n roll, good intentions and culinary whimsy, is a taco truck making a small difference in the world. No menu, no fixed prices and live music!

It has taken a while for Vermont wines to get noticed, and the crawl for the state's winemakers has been slow and steady. However, even sub-genres are now being recognized; in particular, natural wine.

When it comes to food, we see lots of labels like "all natural," "free range" and others that have no legal definition, are unverified or meaningless. But Health Hero Farm in South Hero is, in fact, certified 100 percent grass-fed and animal welfare approved, and recently received a grant to promote why those certifications matter.

Working up an appetite often makes a snack or meal taste just a little bit better, so combining Vermont's many flavors of summer with an outdoor adventure is bound to be a perfect pairing.

Cheap eats aren't always the best options when it comes to nutrition; however, restaurants do indeed exist where you can find a good, solid, quality meal that's affordable. Those descriptors are part of the criteria for the Seven Days food feature, "Dining on a Dime." In this podcast, we'll hear about some of their recent picks for grabbing a decent bite.

The New Farmers Project from UVM Extension aims to assist new farmers with creating a successful agricultural business. From educational courses and seminars, to financial management and marketing resources, the project helps farmers start, develop or expand their operations.

Last year, Sally Pollak - a food writer for Seven Days - enjoyed a gourmet, multi-course dinner in a dumpster at a location known as 18 Elm in Waterbury. The purpose of the event was to make a connection between food insecurity and food waste. Pollak shared that story in October 2018 and joins us again to explain what exactly 18 Elm is, and a bit about the family that occupies and operates it.

The American Cheese Society set forth a challenge for their annual competition: create a new category of cheese unique to America. Three cheesemakers answered the call, including one from Vermont.

The restaurant business can be brutal. It's evident by how quickly some places open up and then shut their doors forever. Yet some eateries have serious staying-power and go on to serve generations of hungry customers.

Tropical Storm Irene was a big wake-up call for Vermonters in 2011. Severe weather events, like flooding and drought, have been on the rise in our region and are causing farmers to adapt by altering how and where they grow.

When Winooski replaced its downtown with urban renewal and then with a traffic circle, who could have guessed it would turn into a dining destination? Well it did, and it continues to grow and offer a wide array of cuisine.

The idea of farms diversifying their offerings is not a new one, but it's always interesting to hear how the concept is put into practice. After a challenging start, one Bristol farm is standing out with everything from grass-fed beef and laying-hens, to a sugar house that produces both maple and birch syrup.

Growing from a farmers market stand, to a food truck, to a full-fledged restaurant, Lebanon, New Hampshire's Phnom Penh Sandwich Station recently crossed the Connecticut River to open a second location in Vermont. Taking over the space once occupied by the legendary Polka Dot restaurant, Phnom Penh's Cambodian cuisine is now available in White River Junction.

In a 12,500-square-foot former granite warehouse in Barre - free of sunlight, rain and insects - with cement floors, artificial lighting, and a sensor-controlled climate, you'll find trays upon trays of beautiful greens. The vegetation found in this space includes various styles of lettuce and basil, and is part of a wave of a new style of farming.

Everything about this VPR Cafe episode is pretty sweet. We'll hear about two medical writers who shifted career paths to become candy makers, the confections they create in South Hero, and the love story that made it all possible.

At 7 Bakery Lane in Middlebury, two very different restaurants occupy the same space. One starts the day with baked goods and caffeinated beverages; the other operates in the evening serving Italian fare and sophisticated cocktails. These coupled eateries are owned and run by the couple of Caroline and Matt Corrente.

Ludlow, Vermont, is a small town with a big ski resort and a vibrant culinary scene. Like many Vermonters who leave the state only to eventually return, some of Ludlow's restaurants are run by locals who moved away but then came back with cooking skills in tow.

Visitors to Burlington tend to focus their attention on The Church Street Marketplace for shopping and dining. But just a few blocks away - on the fringe of the Old North End - is North Winooski Avenue, and it appears to be evolving into a restaurant zone.

Even if bitter cold temperatures and mounting piles of snow aren't your cup of tea, there is one thing to love about winter: comfort food! From chicken soup to chili and mac 'n cheese to dumplings, many of these dishes not only warm us physically, but also emotionally.

You might have heard of, or participate in, a CSA (community supported agriculture). But now, one small company is bringing the CSF - community supported fish - from the waters of Alaska to dinner tables in Vermont.

Recently, the Vermont agriculture community - and Vermont overall - lost someone who poured her heart and soul into the organic farming movement. Enid Wonnacott passed away January 18 at her home in Huntington. Until stepping down last fall, Wonnacott was executive director of The Northeast Organic Farming Association (NOFA-VT).

We know all about Vermont's stellar reputation for beer, cheese and maple products. But wine? Over the last several years, Vermont wines have gained national attention thanks to one woman who has been leading this particular parade.

The winter blues affect almost all of us in one way or another. Less daylight, colder temperatures and a season that always seems to last longer than its allotted 91.25 days. It's the time of year when not only our taste buds, but our souls, crave heart-warming foods that provide comfort during the darkest days of the year.

The role of small-town restaurants and cafes in Vermont goes deeper than just providing food and beverages. Many of these eateries are also committed to community-building, and have done so for centuries.

One thing that makes Vermont Vermont, is the small-town gathering place where locals can grab a meal or cup of coffee while chatting with neighbors. Part general store, part restaurant, part watering hole, food and drink is often secondary to the social aspect at these special spots.

Chances are, you've skimmed a few "best of 2018" lists at this point. Every website and publication has one... and so do we! Actually, it comes from Seven Days food writer, Hannah Palmer Egan.

In the artisan cheese world, Vermont has a reputation as a big cheese! That's not just according to cheese lovers here at home, but from the awards presented year after year to Vermont cheese producers at national and international contests. Even representatives from cheese organizations from other states and countries sing the praises of our fine fromage.

Vermont may lack the ethnic diversity found in major metropolitan areas, but there are small pockets of foreign influences around the state. In fact, one couple is creating a small Turkish empire with two restaurants and a retail store.

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.

Food, traditions and fond memories. These three wonderful things come together when you create a cookbook of family recipes. Even better, the cookbook can be used as a gift that celebrates who a family is and keeps the family's flavor alive.

With the popularity of hard cider and ice cider, one alcoholic apple product has been left in the shadows: apple brandy. But it is still being distilled in Vermont, and one maker has even opened an apple brandy tasting room!

All around the region, cooking classes seem to be gaining popularity. Some are run by local members of the community at co-ops and others are offered at resorts and feature celebrity chefs. Whether you want to learn to cook or just sharpen your skills, chances are you'll find one close by.

Permanent + Agriculture = Permaculture. Okay, maybe that's a rudimetary way of explaining what permaculture is but, essentially, it's a more sustainable form of agriculture based on perennials - plants you don't need to replant each year. In this episode, we hear about one Vermont farmer who was unknowingly exposed to permaculture while growing up and then became enamored with it during a trip to India.

A trash dumpster was recently used as the staging area for a fine, six-course meal served in Waterbury. Adopted from concept of The Salvage Supperclub in New York, the dinner was prepared with ingredients both gleaned and about to be thrown away. The purpose of the evening in this odd setting: to create a connection between food insecurity and food waste.

During a recent round-up of summer farmers market finds, Seven Days food writer, Hannah Palmer Egan, was taken with a new spin on a sweet treat from a Chelsea dairy: gelato. The Italian-style ice cream was born around the year 1600. Fast-forward 500-plus years to present day Vermont where we find the frozen confection still being created similarly, but with a twist from Sweet Doe Dairy.

When we think of the foods from a particular culture, we usually don't pay much attention to how it's influenced and has changed as it carries to other places. But a noted cookbook author has done just that in tracking how Jewish dishes have been altered around the globe.

Like sushi, poké (pronounced POH-keh) is a dish that includes raw fish; however, with Hawaiian roots, it offers a wide range of other ingredients including pasta, beets, greens and fruit. Poké is typically served in a bowl, has become a nationwide food trend and has finally arrived in Vermont.

For more than 35 years, the owners of Orb Weaver Farm have been makeing a Colby-style cheese from the milk of their Jerseys. But that's about to change.

While only a few miles apart, traveling between towns in Vermont and New York, separated by Lake Champlain, isn't an every-day commute for everyone. But when you do find time to hop the ferry, there's adventure and delicious food across the water.

Making a weekly stop at your local farmers market is a common event for many, especially during summer. But consider breaking away from your go-to market to explore the farmers and vendors selling their wares in a neighboring town or another part of the state.

If fried grasshoppers and other insects are considered snacks in many parts of the world, why not crunch on crickets, too? One Vermont company is counting on the fact that you might appreciate crickets as part of your diet.

Not all small towns in Vermont offer enough restaurants to enjoy breakfast, lunch and dinner all at different places. But Morrisville sure does. Or is it Morristown?

Farming is grueling enough, let alone figuring out how to distribute your product to a wide market. That's where Myers Produce comes in; a Northeast Kingdom-based company that gets Vermont produce to high-end eateries and restaurant chains in New York City and Boston.

When the weather turns warm, many of us enjoy taking our meals outdoors to patios, picnic tables and parks. But there's often something more wonderful, perhaps even calming, about dining on or near the water. In Vermont, many of these destinations can be found along the banks of the Connecticut River and on the shores of Lake Champlain.

Shopping for Vermont beer has become an almost dizzying experience. With every visit to a beverage outlet, the selection seems to multiply right before your eyes. Now, with summer rolling around, get ready for even more!

It's great having a parent who can cook really well, but imagine having one who's a chef! With Father's Day upon us, The VPR Cafe caught up with food writer, Melissa Pasanen, to find out what the area's chef dads are cooking at home. Five-star meals? Mac 'n cheese? And what tasty tricks do these culinary pros use to get the little ones to eat their veggies?

Vermont has some outstanding brewers and cider makers, but let's not forget about the ever-expanding list of distillers. Naomi Clemmons and Craig Stevens, colleagues in the public health field and friends since college, operate Wild Hart Distillery in Shelburne and have partenered with other Vermont companies to concoct some unique spirits.

On July 1, Vermont's new marijuana law will go into effect. Residents of the state will be able to grow plants and possess some of their harvest. But not all users enjoy smoking pot; for them, there is cooking with cannabis.

Central Vermont and the Northeast Kingdom have recently welcomed new food establishments offering tastes of Asia and the western Pacific. Seven Days food writer, Hannah Palmer Egan, shares all the delicious deets in this VPR Cafe podcast!

Vermont beer is not only wildly popular here at home, but also across the country and around the world. In fact, visit Spain and you might just find a "Vermont-style IPA." That's what one attendee of the Beer Marketing Tourism Conference recently shared when it was held in Burlington in March.

Paying a seasonal fee for a weekly cache of greens and root veggies from a local farm remains popular in Vermont; however, the model of community supported agriculture (CSA) is evolving. In order to offer convenience to customers, many CSA programs are now offering flexible purchase plans and more product options. These approaches also allow more farmers to get in the game.

Writing a letter? Having a pen pal? These may seem a little old-fashioned but both are alive and well thanks to NOFA-VT (The Northeast Organic Farming Association of Vermont). They've come up with a program that connects young students with local farmers through correspondence and field trips.

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.

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.

There's no doubt the British have a tea culture. But Vermont? Oh yeah, it's a thing!

Traveling and eating out usually go hand in hand. But finding an amazing place to nosh while far from home can be a bit tricky, especially when overseas.

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.

Most of us know what's going on in those little shacks and shanties we see on frozen lakes this time of year. Usually, it's an angler keeping warm, relaxing with friends or enjoying solitude while ice fishing. Around here, popular catches pulled from the water through perfectly-cut circles include Northern Pike, land-locked Salmon and Walleye. But the most abundant is Yellow Perch.

Move over peanut butter and jelly, eggs and bacon, and mac and cheese. There's a new food pairing in Vermont that was recently served at a first-of-its-kind dinner in Waterbury Center. Hemp and hops!

This is definitely not your father's industrial park. Although it may appear like one upon first glance, Artisans Park in Windsor, Vermont, is a collection of mostly food and beverage businesses with both manufacturing and retail space on the banks of the Connecticut River. The greenery surrounding it includes an actual park featuring a maze, open space, life-size chess set and more.