For those of you too young to remember the dark ages of beer, there was a time when there were no micro-breweries; only national brands, a few local brews, and imports. But now, a new brewery has opened in Vermont since you started reading this.

What if you were a chef known for creating delicious gourmet meals, but part of you had a love of making great burgers, fried chicken, lush milkshakes or creemees? Well, some area chefs have opened snack bars and creemee stands to harness these less formal culinary desires.

If you're an adventurous eater, you might just be interested in a 12-course meal of exquisite recipes never before prepared by the chef. Well, that's just what's served when you pull up a chair at the home of Chef Jesse Lauer.

Thanks to the Health Care Share project, tons of healthy produce from Vermont farms is now within reach of families and individuals who need it most.

Life unfolds in strange and mysterious ways. But the two cooking gigs of a Vermont chef might be the oddest food/venue combination on record; yet Chef Andrew Ryan makes it work.

A farmers markets can be a fun place to do your shopping but, keep in mind, they are, in effect, open-air grocery stores. So it makes sense to have a plan before you go.

Summer in Vermont is glorious for so many reasons including our delicious, locally grown, ripe and ready fruits. One of which is the sour cherry!

Vermont farm stands have probably been around as long as Vermont farms themselves. But nowadays, you're likely to find a wide array of items far beyond fresh fruit and veggies.

So, you've made quiche with sauteed kale stems and leftover grilled salmon; shared that last portion of tomato soup with an elderly neighbor; and trained the kids to grab fruit from the "eat me first" box in the fridge. But what to do with the rinds, skin, bones and other food waste?

From the unidentifiable slimy greens in the back of your vegetable drawer to lunch meeting leftovers, as much as 40 percent of food produced in the world is wasted.