Viewing entries tagged with ‘events’

8 October, 2017 - by Scott Farm

Celebrate Heirloom Apple Day at Scott Farm Orchard

The 15th Annual Heirloom Apple Day at Scott Farm Orchard on Kipling Road in Dummerston, VT beckons apple lovers of all ages to celebrate this iconic fall fruit. Come visit the 571-acre historic farm and orchard that border Rudyard Kipling’s former Vermont home, Naulakha, and other historic rental properties owned and renovated by Landmark Trust USA.  

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7 June, 2017 - by DigInVT Staff

Best Food Events of the Summer

July 8th - Grafton Food Festival, Grafton. Celebrate local food, beverage and farms in southern Vermont!

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21 February, 2017 - by DigInVT Staff

Vermont Cider Stories

Category: Place Profiles

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This Friday kicks off Cider Week in Vermont – and there is a lot happening in cider here. There are the events around Cider Week, of course, and you can find them on our site or at the Vermont Cider Week homepage. But local hard cider is (delightfully) available year round and we have cider makers and apple growers working hard to keep it that way. Check out these stories on cool stuff in Vermont Cider and get excited for the tastings and other events that kick off February 24th.

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3 June, 2016 - by DiginVT - Staff

Vermont Fairs and Festivals

Most people who’ve lived in Vermont will agree that Summers here are special, and the numerous Fairs and Festivals throughout the state have become a hallmark of the season. Providing a source of entertainment throughout the summer, they stand as a testament to Vermont’s sense of community, as year after year, families and friends come together to celebrate our rich agricultural traditions. Treat yourself and your family to an unforgettable experience this summer!

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1 October, 2015 - by Mari Omland

Framing Foliage in Farms, Food and Community

Whether you are looking for day trip ideas or a way to experience fall foliage in an off-the-beaten-path way, we invite you to our farms and community. We organized the Floating Bridge Food and Farms Cooperative to make our working landscape more accessible for folks to enjoy. Cooperative members host  farm toursapple picking and lattes on the hoof throughout the foliage season. And on October 11th we are hosting our annual Foliage Market and apple pie baking contest.

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27 February, 2015 - by Vera Chang, Shelburne Farms

Ready, Set, Chop! Jr Iron Chef is Coming!

Category: Events

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Ready, set, chop! On Saturday, March 21, 65 middle and high school teams will compete in the state’s eighth annual Junior Iron Chef VT. This local foods cooking challenge empowers youth to connect with where food comes from, healthy eating, and from-scratch cooking. Since its founding, the competition has more than doubled the number of participants with teams coming from every corner of the state. 
This year’s Jr Iron Chef VT is particularly timely. Since last year’s competition, First Lady Michelle Obama and the White House administration began conversations about how to introduce basic culinary skills in schools as a way to promote healthier eating. Yesterday, U.S. Senators Patrick Leahy (D-Vt.) and Thad Cochran (R-Miss.) introduced the bipartisan Farm to School Act of 2015 to increase federal resources committed to bringing fresh, local foods to schools nationwide. 
One of the first youth culinary competitions to focus on local food and school meals, Jr Iron Chef VT is one example of the state’s groundbreaking farm to school efforts. Vermont has some of the longest-standing programs in the country. Today, eighty-nine percent of Vermont schools are involved with farm to school programming thanks to state policymakers, food service professionals, and nonprofit organizations, including the founders of Jr Iron Chef VT: Vermont Food Education Every Day (VT FEED, a partnership of NOFA-VT and Shelburne Farms) and the Burlington School Food Project.
The impact of Jr Iron Chef VT is broad and can last beyond graduation for many participants. Maraika Lumholdt, a South Burlington High School and Jr Iron Chef VT alumna is serving as a judge this year. “I know from personal experience that the process of competing is a real challenge, but it pays off,” Maraika said. “Jr Iron Chef VT inspired me to think about food in a new way – where food comes from to its preparation. While creating recipes, my teammates and I learned about the connection between farms, nutrition, and taste and how to cook well while working together.”  
Guided by coaches – local chefs, food service directors, and teachers – student teams create original recipes that incorporate local foods. Students work through real-life challenges similar to those food service face to create healthy, nutritious school lunches, including sourcing ingredients themselves. Teams have just 90 minutes to prepare their kid-tested, seasonal fare. Jr Iron Chef VT winning teams will have the opportunity to prepare their recipes for legislators in the Vermont Statehouse, and their dishes will also be featured on school lunch menus around the state.
A selection of the dishes on this year’s Jr Iron Chef VT menu: Vermont Root Vegetable Empanada with Maple Adobe Sauce; Ricotta Gnocchi with Butternut Basil Sauce in Kale Spinach Nest; and Sensational, Satisfying, Seasonal Soup. 
Some of the 20 Jr Iron Chef VT judges working under the guidance of Chef Jim Birmingham of the New England Culinary Institute include: Lake Champlain Chocolates Research and Development Specialist Lauren Deitsch, Hotel Vermont Executive Chef Doug Paine, and Twin Valley alum and Hermitage Club Chef Joel Gonzalez.
The 8th Annual Jr Iron Chef VT will take place Saturday, March 21 from 9:00am to 3:30pm at the Champlain Valley Expo Center in Essex Junction, VT. Cost for attendance is $3 for an individual, $5 for a family. Jr Iron Chef VT is sponsored by several local and state entities including Northfield Savings Bank; Vermont Agency of Agriculture, Food, and Markets; and Blodgett. Its media sponsor is WCAX. For more information, please visit www.jrironchefvt.org.

Ready, set, chop! On Saturday, March 21, 65 middle and high school teams will compete in the state’s eighth annual Junior Iron Chef VT. This local foods cooking challenge empowers youth to connect with where food comes from, healthy eating, and from-scratch cooking. Since its founding, the competition has more than doubled the number of participants with teams coming from every corner of the state. 

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9 February, 2015 - by Corey Burdick

Maple Conversion

Vermont is my adopted home. I have lived here full time for 12 years, but spent my childhood in upstate New York. I’ll admit I’ve been slow to accept real maple syrup into my culinary repertoire. My reluctance to embrace the culture and tradition of soaking one’s pancakes in true, local maple syrup can only be attributed to the breakfast tables of my youth; crowded with Aunt Jemima and Country Crock. Food memories can be powerful and often determine how one crafts meals and diets for a lifetime. But, sometimes patterns are meant to be broken, so in that spirit, last March I took a trip to one of my favorite natural areas: Shelburne Farms.

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24 July, 2014 - by Corey Burdick

For the Love of Cheese! (and chocolate)

Category: Events

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For the Love of Cheese! (and chocolate)
Vermont summers are fleeting and as people who live here year round know, it's the perfect time to get out on the lake, marvel in sunsets, and savor as much warmth as possible. One of the tell tale signs that the season is in full swing, is the annual Vermont Cheesemakers Festival. This year, the festival marked its 6th year! If you've never attended the festival, as I hadn't until Sunday July 20th, then I highly recommend it! The festival runs from 10 a.m. to 4 p.m. And you really do need all six hours to completely experience the myriad cheese and artisan food vendors that dot the gorgeous Shelburne Farms landscape. 
The sun was bright and hot as people lined up at 9:45 a.m. to grab a commemorative bag and wine glass which would be used throughout the event to sample nineteen Vermont beer, wine, cider and spirits producers! A program in each bag highlighted not only the forty-nine cheesemakers, forty-one artisan food producers, and fifteen artisan products and services, but also provided a handy guide to workshops (counter intelligence, vertical tasting, sweet and stinky, and European vs. Vermont), seminars, and cooking demos (cooking with cheese and ales and cheese and chocolate) being offered throughout the event. Cheesemaking demos by Shelburne Farms staff and a demo by Chef Courtney Contos were also featured. 
I won't lie, the shear breadth of vendors was a little overwhelming, but in the best way possible! It seemed, at first blush that it would be quite the feat to sample each product, but I made a go of it! I even managed to make it into one of the packed workshops which were complimentary with admission. Sweet and Stinky was my workshop of choice given my affinity for strong cheeses. A panel featuring Eleanor Leger of Eden Ice Cider, Colin Davis of Shacksbury Cider, and Gail Albert from Shelburne Vineyards graced the stage. They discussed their sweet beverages' compelling ability to pair well with cheeses from Vermont Farmstead, Jasper Hill and Twig Farm. The side by side tasting left my taste buds tingling and begging for more, which fortunately, meant stepping just outside the classroom where my cheese, chocolate, and caramel tasting continued. 
My strategy involved skipping some of the tables with my favorite, often purchased cheeses, like Vermont Creamery and Taylor Farm and hitting some I hadn't tried before. Standouts included Parish Hill Creamery blue which was simultaneously creamy, grainy, and pungent as well a Sage Farm goat cheese. Crowley Cheese Company has been around for a long time, but somehow this was my first taste and the extra sharp as well as the chive coated my palette and lingered for a considerable time. 
After tasting a number of cheeses, it was time to hit the sweets! Big Picture Farm caramels have been a long time favorite and once again, they did not disappoint. Several dishes dotted their table with a variety of caramels to sample alongside rounds of their goat cheese. I also found a couple of new chocolates to add to my roster, such as Burke Mountain truffles. This company takes the Vermont philosophy of collaboration and incorporates it beautifully into their truffles. A white chocolate truffle used Eden Ice Cider as a flavor component and another was oozing with Fat Toad Farm caramel. But, the real standout for me in the chocolate department ended up being Laughing Moon chocolates. Wow! From their peanut butter fudge to their salted caramels. Their truffles had unique flavor combinations including cardamom and blue cheese. Even their salt and pepper chocolate bar was out of this world delicious. These satiating confections topped off my sweets consumption for the day! 
It was suddenly 3 p,m. and time to visit some of the animals that make all of these delicious cheeses possible. I met baby goats, Cider and Streudel and bottle fed a month and a half old calf named Charlotte. This is one of the many reasons the cheesemakers festival is so wonderful. One has the opportunity to meet the animals that produce the milk, interact with the cheese makers, and determine ideal spirit pairings all on the shores of beautiful Lake Champlain. It truly doesn't get much better than that!
 

Vermont summers are fleeting and as people who live here year round know, it's the perfect time to get out on the lake, marvel in sunsets, and savor as much warmth as possible. One of the telltale signs that the season is in full swing, is the annual Vermont Cheesemakers Festival. This year, the festival marked its 6th year! If you've never attended the festival, as I hadn't until Sunday July 20th, then I highly recommend it! The festival runs from 10 a.m. to 4 p.m. And you really do need all six hours to completely experience the myriad cheese and artisan food vendors that dot the gorgeous Shelburne Farms landscape. 

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Category: Events

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Marketing consultants have a question they ask: if your business / organization were a person, what would he / she be like? 
No idea.
How about if your organization were a person, where would it go for dinner? 
That's easy. That question I can answer for most of the groups I interact with on any given day. 
Vermont Public Radio is one Vermont organization that appears to, as an entity, have distinct food preferences. And, like many Vermonters, it's into fresh, local, high quality food (for some reason I also think of VPR as eating more vegetables than the rest of us. .. possibly because of their Vermont Garden Journal with Charlie Nardozzi).
Every week VPR explores food on-air with the VPR Cafe. Once a year they really get into the food scene with their listener's picnic. 
Or, I should say, they ". . .hold the listener picnic as a 'thank you' gift to the community" as Ty Robertson, the organizer for the picnic, explains. The thank you is first priority. Fortunately, indulging in a love of Vermont food is integral to that goal.
This year the picnic takes place at Lareau Farm Inn, home of American Flatbread. While many diners will associate American Flatbread with their Burlington restaurant, and perhaps their Middlebury outpost, many of us love the original  in Waitsfield, with it's outdoor seating, big campfire, and atmosphere that's laid back to the point of feeling more like you're hanging out at someone's casual summer get together than a restaurant.
Ty's rundown of the menu for 2014: "Plenty of fresh flatbread. [Lareau Farm] will be serving local beers as well. The Burger Barn of Jeffersonville will be on hand to provide local fare, and we may get to see Southern Smoke as well, they haven't confirmed yet. We've asked these businesses to take part this year because they feature local products. We'll also be joined by the folks at Switchel, Caledonia Spirits and Shacksbury Cider for tastings.
All of these vendors are stand out foods in their own right. Caledonia Spirits makes, among other spirits, gin from local honey that's lightly floral and perfect chilled with a twist of lemon for any summer afternoon. Shacksbury Cider is reintroducing traditional cider (dry and still)  not  from Europe as well as a hyper-local variety made from apples discovered during their Lost Apple Project - which scoured Vermont roadsides and field edges for abandoned trees with fruits perfect for cider making. Vermont Switchel has convinced many Vermonters, myself included, that Switchel need not be the sour medicinal drink we remember from childhood - it's refreshing, zingy, and old fashioned in a good way.
The food offerings and locations change each year. In 2012, VPR organized a mini-food festival with samples from 45 Vermont food and beverage producers to both thank listeners and welcome special guest Lynne Rosetto Kasper of The Splendid Table. Last year the picnic took place at Shelburne Museum with the Burger Barn again, homemade hot dogs from The Local Grind, and creative grilled cheese sandwiches from Say Cheese! 
Ty says VPR always has something a little different to share at the picnic. "Some years Cabot Creamery will send several big boxes loaded with assorted cheeses to serve to guests, other years local orchards have donated bushels of apples to give away. . . It depends on the time of year, and location of the picnic but we can always count on the community to take part."
Local food is not the only highlight of the event. There will also be live music from the Starline Rhythm Boys (I've got my cowboy boots ready for honky tonk dancing) and a story slam with longtime VPR contributor Willem Lange (I also have a story prepared). The event is free and open to the public, rain or shine. It goes 11:00 - 2:00 at Lareau Farm Inn on Rte 100 in Waitsfield. 
 
~Helen Labun Jordan is a commentator on Vermont Public Radio. You can find her commentaries and other food writing at www.discoveringflavor.com

What do you get when you combine storytelling, music, and great local food?  Must be the VPR Listeners Picnic.  Local food is showcased at many Vermont events and what better event than a picnic?  Grab a blanket, some great food and enjoy!

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25 June, 2014 - by Mari Omland, Green Mountain Girls Farm

Slice of Life Workshops Dish Up Farm-Fresh Learning

Category: Events

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Want to connect with food, people, and the land?  Look no further than this wonderful series of classes and workshops organized by the Floating Bridge Food and Farms Cooperative.  If you didn't make it to their Market Day last weekend, there are many great learning events to take part in throughout the summer and into the fall.  Check out these other great events, classes & workshops happening all over the state!  

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