The Sweet Spot Vermont

Farm to Table

Wild at Heart: How Vermont's Foragers Are Bringing the Forest to the Table

Before there were farms, there were forests — and Vermont's are absolutely full of food, if you know where to look. A passionate community of foragers, chefs, and curious home cooks is rediscovering what the land freely offers: chanterelles, ramps, fiddleheads, and wild herbs that no greenhouse could ever replicate. Here's a look at the people turning Vermont's woods and fields into one of the most exciting (and sustainable) pantries in the country.

Jul 15, 2026

Local Producers

Rind and Reason: Meet the Vermont Cheesemakers Giving Small Dairy Farms a Fighting Chance

Across Vermont's rolling hills, a new generation of cheesemakers is turning heritage-breed milk into something extraordinary — and in the process, rewriting the economic story of the small dairy farm. From cave-aged wheels to washed-rind rounds that could hold their own in any Parisian fromagerie, these producers are proving that small-batch doesn't mean second-best. Pull up a cutting board, because Vermont cheese is having a serious moment.

Jul 15, 2026

Farm to Table

Seed Savers and Soil Dreamers: The Vermont Farmers Bringing Forgotten Vegetables Back to Life

Across Vermont, a quiet revolution is happening in the fields. Farmers are digging through seed libraries, consulting agricultural archives, and trading envelopes of precious heirloom seeds to resurrect vegetable varieties that haven't been grown commercially in decades — and the results are showing up on dinner plates and at farmers markets in the most delicious ways.

Jul 15, 2026

Local Producers

Liquid Gold, Reimagined: Inside Vermont's Most Adventurous Maple Sugarhouses

Vermont's maple syrup story doesn't end with a Grade A dark robust on your pancakes. A new wave of small-batch producers is pushing the sugarhouse into unexpected territory — think bourbon barrel aging, birch sap blends, and wild herb infusions that are rewriting what maple can be.

Jul 15, 2026