VPR Cafe

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. 

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.

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. 

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.     

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.