Food and Land

The ingredients are local and the dining is world class. Vermont is still a land of dairymen and women, sugarmakers, cheesemakers, and green thumb gardeners. Together with remarkable chefs and restauranteurs they have created one of the best food scenes in the world.

Kick off the Boots and Slap on a Bib, It's Chow Time

Let's do a sensory exercise. You're de-booting in the parking lot after a long, hard-riding day at your favorite Vermont resort. It's March. The sun is shining brightly, giving you...

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Small Is Beautiful

Twelve years ago, Dave Broderick—owner of two well-known bars in New York City—was making frequent forays to Vermont in search of little-known beers and farmstead cheeses. His...

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The Epicenter of Artisan Cheese

If you’ve been to Vermont, you’re probably pretty familiar with the tastes of the Green Mountains. The sweetness of maple, the hops of a finely crafted local brew, even the purity of a...

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Feel Good Food

  At the Waitsfield farmers’ market, in the early hours of a hazy Vermont summer’s day, Gerry Nooney and I are shopping. It is only 9:00 a.m., but already the sun is high and...

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