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.