"...pepperoni...bacon...bratwurst - all are delicious." Saveur

Friday, December 4, 2009

"Our favorite products from this state range from terrific ales and ciders to creamy, full-flavored cheeses. "  To read the entire article and see the other 19 great Vermont foods & beverages, click here. [MORE]

"...nice balance ... just a hint of the maple and spices." Burlington Free Press

Sunday, November 29, 2009

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Slow Money - Keeping VT Farmers Smokin'

Thursday, October 1, 2009

View it on YouTube and visit Slow Money and read the Principles of Nurture Capital - Slow Money.    [MORE]

"...all-natural summer sausage..." 7 Days VT

Wednesday, September 16, 2009

Sausage StuffSide Dishes: New all-natural product hits the marketBy Suzanne Podhaizer [09.16.09]TAGS: food, side dishesAlthough it was written nearly a century ago, Upton Sinclair’s The Jungle, an exposé of the Chicago meat-packing industry, still has the power to make people think twice about... [MORE]

Ultimate Localvore Antipasto. Burlington Free Press

Friday, September 4, 2009

Reap summer's bounty, while it lastsLaura Sorkin, Free Press corespondentTomorrow is Sept. 5, which means from here on out we are farming on borrowed time.Saturday is the frost date for our region. According to records, a frost is common after this date and probable the further on we go. In a... [MORE]

"great line . . . standouts." The New York Times

Wednesday, August 26, 2009

August 26, 2009Road Tripping | The Vermont Cheesemakers FestivalBy Christine MuhlkeVermont Cheesemakers FestivalAdeline and Marc Druart/Vermont Cheesemakers Festival A provisions table at the Vermont Cheesemakers Festival.The Vermont cheese scene was in full effect on Sunday, as the first annual... [MORE]

"local meats...an irresistible sweet-spicy flavor." - Food and Wine

Tuesday, May 26, 2009

Food and Wine, June 2009"franks for foodies" -- Hot Dogs The Farmers Diner in Quechee, Vermont, makes artisanal hot dogs from a mix of local meats, including bacon -- smoked over hardwood and corncobs -- to give them an irresistible sweet-spicy flavor. [MORE]

"What you think of when you think of good bacon." - Blind Taster

Saturday, May 23, 2009

Porkchop Express, "The Great Bacon Tastin": “What you think of when you think of good bacon.” Thus spoketh one judge, and most agreed. The Freedom and Unity State rallied our panel around their exceptionally clean, uniquely sweet product. Detractors found the maple a touch... [MORE]

"...three times in two days good." - GQ

Sunday, March 1, 2009

GQ, March, 2009 I'm not a localvore. I eat things that are not organic. My kids have tasted milk that is not rBGH-free. I occasionally enjoy American cheese -- steeped in phthalate-rich plastic -- with my eggs. But: I also love a good breakfast, and I'm not exaggerating when I say that... [MORE]

"The secret is the Vermont Smoke and Cure-brand bacon-" -Better Health & Living

Saturday, January 3, 2009

Better Health & Living.comJanuary, 2009It’s Bean GoodFill your belly and protect your heart with this comfort foodby Ellen MichaudPublished in food+nutrition If the fashion du jour is a down-filled vest and some nice warm stocks, it must be time to stock the pantry with belly-filling... [MORE]

"Un-freakin-believable." - Ultimate Foodie Review

Friday, January 2, 2009

UF Review - Vermont Smoke and Cure Meats Written by Wade Tonkin on January 2, 2009 – 1:02 pm - Meat lovers paradise - Vermont Smoke and Cure I’m sorry it’s taken me a while to get to this, but their product is worth a review. A while back I received a “cold pack” in the mail from... [MORE]

Vermont Farmhouse Chowder

Friday, December 12, 2008

Ski Vermont Farmhouse Chowder Launched at Sugarbush ResortSavory soup crafted from local Vermont ingredientsFriday, December 12, 2008  Warren, Vt – Today, the Ski Vermont Farmhouse Chowder was introduced to skiers and visitors at the Castlerock Pub at Sugarbush Ski Resort. Last year Vermont... [MORE]

"Tempting Treats from Small Companies" - Fortune Small Business

Tuesday, September 23, 2008

Fortune Small Business [MORE]

Road Tasted with the Neelys - The Food Network

Tuesday, September 9, 2008

"Road Tasted with the Neelys"Pat and Gina Neely visit the Green Mountain State, discovering the Vermont Butter and Cheese Company, maple macaroons at Gesine's, Road Crew Crunch and a damn fine smoked ham at Vermont Smoke and Cure.On The Food Network [MORE]

"...taste the layers of more subtle flavors underneath that heat..." - FindersEat

Thursday, January 31, 2008

Vermont Smoke and CurePepperoni & Summer SausageThere are few better ways to start a day than receiving 6 lbs. of pork products by mail. And lucky me, they were from Vermont Smoke and Cure! I would venture to say that you can’t find a bad, or even average, product produced by Vermont Smoke... [MORE]

"Local food treasures..." - Boston Globe

Saturday, November 17, 2007

Culinary Journeys, Boston GlobeTime to hit the back roads for cider doughnuts, chili, and other down-home fare At Morse Farm, Burr Morse with a customer. (Mark Wilson / Globe Staff Photo)Email|Print| Text size – + By Jonathan Levitt Globe Correspondent / November 18, 2007 Vermonters... [MORE]

"...pepperoni makes a delightful hors d'oeuvre." - Gourmet

Thursday, November 1, 2007

Good Living, Gourmet Magazine [MORE]

"...connection to local sustenance..." - Seven Days

Wednesday, July 18, 2007

Hog Wild, Seven DaysVermont Smoke & Cure makes the most of "local" linksby Kevin J. Kelley (07/18/07). Sausage-making is not a pretty process. But at Vermont Smoke & Cure, the pork slinks out of a grinder in hot-pink strands that even a vegan might find sexy. The magenta... [MORE]

"...exceptionally moist, well-textured ..." - Burlington Free Press

Tuesday, April 3, 2007

Maple Cure-All, Burlington Free Press Published: Tuesday, April 3, 2007 By Melissa Pasanen Free Press CorrespondentSOUTH BARRE — Gas stations are not normally known for their fine aromas, but the Shell station at the bottom of the hill where Vermont 63 and 14 meet is an exception.If the wind... [MORE]