The Gilfeather Turnip may not be a beautiful root vegetable — but what it lacks in appearance, it makes up for in sweetness and fame.

The messages we've received through the years regarding fat in food have been hard to decipher. First, it was said that all fats were bad. Then came the breakdown of polyunsaturated fats and trans fats; some good, some bad. Suzanne Podhaizer, a food writer for Seven Days , helps us make sense of all these fats in this episode of The VPR Cafe .

The name 'fire cider' creates visions of an elixir used to ward off vampires or maybe an alcoholic drink that should come with a complimentary designated driver. Truth is, it's a concoction that's been used medicinally for ages.

Have you ever wished you could enjoy a glass of wine at the butcher shop while choosing your cut of meat for the evening meal? Beau Butchery + Bar in Montpelier may be just the place for you.

It used to be that finding fresh, local greens during winter in Vermont wasn't even an option. But Vermont Life 's food editor, Melissa Pasanen, explains that's not so much the case these days.

When seeking local produce during winter in Vermont, your choices are often limited to storage crops. With only this small selection available, Seven Days food writer, Suzanne Podhaizer, offers suggestions for keeping your menu fresh throughout the season.

Seven Days food writer, Julia Clancy, gives us the 4-1-1 on Boston chef, Cara Chigazola Tobin, her attraction to Vermont food culture and the new restaurant she's opening in Burlington.

Food writer, Melissa Pasanen, shares her experiences judging apple pie contests and offers advice about entering such contests.

Find out how the French seafood stew, Bouillabaisse, has evolved over the past few decades and how it's being prepared in 2017 at one Vermont restaurant.

Seven Days food writer, Hannah Palmer Egan, tells us about Chelsea Green Publishing; a Vermont publisher that produces books on a wide array of food topics.