The Dish

Pre-registration is closed but walk-in teams will be accepted on a first-come first-served basis.

Recently, there’s been a rise in popularity of fermented food and beverages, but this ancient technique has been around since the Stone Age.

Industrial hemp is planted on over 1,200 acres of Vermont’s working lands. While there has been much discussion of the oil extracted from the plant (CBD), it’s worth noting the many uses of this versatile crop.

As our official state fruit, apples have become as quintessential as maple syrup to our state identity. From pick your own orchards to apple cider donuts, apple season marks the official arrival of fall in Vermont.

Women play a crucial role in the food industry as farmers, chefs, entrepreneurs, producers, and resource providers.

Vermont is nationally known for its strong food and farm heritage, dating back thousands of years.

Food waste is a buzzword these days. From buying “ugly” fruits and vegetables to industrial composting, food waste has become both a household and large scale topic.  What policies already exist, or should exist, to help mitigate food waste?

Vermont's weather is evolving in wild, unpredictable ways. Long-term meteorological trends show the state becoming warmer and wetter. How will farmers adapt to the environmental upheaval and keep food growing through fast-shifting weather patterns?

“Local” is a popular buzzword in our food system, but even if food is grown locally, does that mean it’s more accessible? According to US Census data, 13% of Vermont households are food insecure, meaning they don’t have access to enough food to meet basic needs at all times.