This June, the Strolling of the Heifers in Brattleboro, Vermont wants to connect people to local food and the farmers who grow it.
In addition to the city’s top cheese shops and Greenmarkets, you’ll find Consider Bardwell’s cheese at Daniel, Eleven Madison Park and Roberta’s.
This well-worth-the-trip Inn is surrounded by a working dairy farm making prize-winning farmstead cheese, all in support of a non-profit providing world-class environmental education.
Located seven miles south of Burlington on Lake Champlain, the farm’s beautiful formal gardens, turn-of-the-century furnishings and National Historic Landmark designation owe their existence to the fact that the inn began as the country home for a branch of the Vanderbilt family.
Seamus Mullen once ate a tiny egg sandwich in Spain, and he can’t stop cooking it.
Our writer Nancy Matsumoto recently took a trip up to visit Consider Bardwell in Vermont, for a story that will run in our pages next summer. The farm is beloved at NYC Greenmarket for their award-winning unpasteurized goat and cow’s milk cheeses.
In August, we spoke with Erik Andrus to learn about his mission as project director at the Vermont Sail Freight Project. First mate Jordan Finkelstein, a recent Binghamton grad, came on board earlier this year to help build Ceres, their handmade boat. We spoke with him to learn more about his interest and work with the Vermont Sail Freight Project.
At the end of September, Erik Andrus will take his handmade sailing barge on a 10-day journey down the Hudson River to deliver Vermont potatoes, apples, maple syrup and the like to hungry New Yorkers, an event that will be remarkable only because this is 2013.
When Eleanor and Albert Leger’s kids went off to college, the duo bought a dairy farm in the Northeast Kingdom of Vermont and set about making a relatively new drink: ice cider. Unlike it’s cousins ice wine and applejack, ice cider has been around fewer than two decades. The sweet, apple-based drink was invented in Canada, where frigid temperatures make easy work of freezing the apple juice that serves as the base for the cider.
Eden’s Ice Cider captures the essence of apples.
Retreat, eat, repeat
Vermont in summers is like what the season is meant to be: Breezy and warm, all dappled sun from those green, green trees. So…