Glover, Vermont, is a strange and wonderful place. There's the self-serve/self-pay Red Sky Trading Company, Currier's Market and Taxidermy, The Museum of Everyday Life and - the epicenter of strangeness - Bread and Puppet Theater.

Everyone knows how to drink beer, but what about cooking with it? With the wide variety of craft beer and its many flavor profiles, cooking with it can be just as fun and tasty as using wine.

If you drive along Route 7 just south of Shelburne Museum, you might have noticed some building activity during the last few years. This group of barn-like structures has grown into something called Vermont Artisan Village and there's an awful lot of food being produced there.

Hard cider has become increasingly popular in Vermont with the advent of many new makers in recent years. But reach back a few decades and you'll find some of the state's earlier producers, including Flag Hill Farm in Vershire.

Get your food processor out. It's that time of year when you might have an abundance of basil and other greens which are perfect for making pesto.

Beyond farm-to-table comes the concept of seed-to-service on Echo Farm in Whallonsburg, NY. Dillon Klepetar and Taylor LaFleur, who run the farm, have created something similar to a CSA (community supported agriculture) but on a much larger scale. Their venture is called Farmstead Catering which produces, prepares and serves food for weddings and other special occasions.

Seeing something a little offbeat in Vermont is par for the course. But donkeys delivering eggs? Yup, it's a thing in Montpelier.

Traveling and eating out usually go hand in hand. But finding an amazing place to nosh while far from home can be a bit tricky, especially when overseas.

At one time, it was a quirky thing when a food truck showed up at your office once or twice a week. Then came food truck round-ups and, now, there's an explosion of food trucks along the highways and byways of Vermont. Luckily, Seven Days is helping us keep track of 'em all with the Vermont Food Truck Finder !

The process of maturing or aging cheeses to peak ripeness is traditional in Europe, but a more recently adopted practice in the United States.