In addition to being with family and friends, the holidays also mean breaking out wonderful recipes and food traditions. Often, these traditions are rooted in religion or nationality, but they can also be established by simply determining what everyone with whom you celebrate likes best.

At a renovated bank building in Waitsfield, you can still find some dough lying around. No, not money, but rather foods made with actual dough, along with cheese, beer, meats, spirits and more. The Mad River Taste Place is a shared space that serves as a mini Mecca for food and drink produced in The Mad River Valley.

The von Trapp family has brought the Vermont hills alive again! This time, in the form of a brewery and bierhall. Playing a major role in that bierhall is Chef Jack Pickett.

Restaurants need to make many decisions, including which foods to source for their menus and where it comes from. These choices help determine whether they are customer-driven or farm-driven.

The potato business has changed since 1928 when Karen Guile-Caron's grandparents started Peaslee's Vermont Potatoes in Guildhall. Now, Guile-Caron is trying to bring her 60-acre family business into the new local food economy.

Eggs and butternut squash are two of the items that Rockville Market Farm in Starksboro are best known for. But the bond between the family that runs the farm and it workers, is just as healthy as the organic foods they produce.

Pumpkin and nutmeg and cinnamon, oh boy! Pumpkin spice season is exploding once again with all types of foods and drinks embracing the flavor, like pies, pasta dishes, lattes and more. But maybe your reaction to these seasonal seasonings is, oh no!

When you hear about a boot camp for chefs, you probably envision great cooks preparing fine meals while bedecked in an apron and carrying a rolling pin. That wasn't exactly what went down at The James Beard Foundation Chefs Boot Camp for Policy and Change.

Blue-green algae (cyanobacteria) is no friend to those who enjoy a swim in the lake but, in another form, is actually edible, high in protein and rich in certain vitamins. It's called spirulina and being grown right here in Vermont.

If you've ever been intimidated by mixing cocktails for guests, don't sweat it. If you prepare ingredients, follow a few simple steps and pay attention to ratios, playing bartender doesn't need to be stressful.