http://www.ediblevermont.com/, https://lnk.bio/ediblevermont

Edible Vermont, Brandon, VT (2025)

02/28/2025

In 2025, let’s grow together!

Connect with our hyper-local, passionate, engaged community celebrating Vermont’s rich food culture.

Why Edible Vermont?

- Your ad is content, too.
- Your message is thoughtfully placed with curated content for maximum impact, giving your brand credibility and value.
- We have an attentive, focused audience.
- Readers collect, display, and revisit our content, keeping your brand top of mind.
- Readers trust our content and take action—whether shopping local, dining out, or cooking with organic ingredients.

On March 10, Edible Vermont will celebrate its fifth anniversary.

We are very proud of our growth and accomplishments!

In 2024:

🤝 We featured stories from 57+ inspiring Vermonters shaping the future of food and beverage, covering topics that blend history and innovation with a focus on sustainability and food access.

🏆 We were recognized by industry leaders and peers when we brought home the prestigious Best Magazine Cover Award.

💫 We organically reached 100,000+ accounts on social media.

🤯 We welcomed thousands of new digital followers—growing at a steady 7% over the last three months and our January ‘25 newsletter hit an astounding 73% open rate.

We’re just getting started!

Let’s grow together—reserve your ad space today!
Contact [email protected] 👈

02/12/2025

🌹 Is your Valentine classic and elegant, or do they love an unexpected surprise?

Nu Chocolat’s best-selling Valentine’s Truffle Assortment showcases their signature chocolate truffles, masterfully handcrafted in small batches using traditional Swiss techniques. Made with fresh Vermont cream, butter, and the world’s finest single-origin chocolate, these delicacies are subtly enhanced with fresh herbs, spices, fruit purées, and Vermont spirits. The result? A smooth, silky, melt-in-your-mouth truffle that offers an unparalleled chocolate experience.

For the ultimate romantic gesture, these exquisite truffles are also available in a charming heart-shaped box, tied with a satin bow—the perfect gift for your Valentine.

Looking for something a little unexpected? Try their Hazelnut Raspberry Crisp Hearts, filled with rich hazelnut milk chocolate and tart, crispy dried raspberries, all enrobed in their signature Colombian dark chocolate. A delightful twist on a classic Valentine’s treat!

💝 Don’t forget, FRIDAY is Valentine’s Day! Nu Chocolat will be open for normal business hours from 10am - 5pm.

.communities

Photo courtesy Nu Chocolat

02/07/2025

If your love language is gift-giving (or you need to drop a hint to your sweetie 😉) we’ve got you covered.

With Valentine’s Day around the corner, our partners and are ready to help you hand-pick the perfect expression of LOVE, locally.

💝First Stop: Mother Myrick’s Confectionery

Nothing says “I love you” quite like Mother Myrick’s seasonal heart-shaped cakes and cookies, fresh chocolate-dipped strawberries, and decadent boxes of chocolate. Every delicious bite is crafted to melt hearts! Founded 48 years ago, by sweethearts Ron and Jacki, Mother Myrick’s takes great pride in making sweets for all of life’s celebrations. Enjoy their world-famous confections year-round in the retail store and (ship to anywhere) online!

Mother Myrick’s retail store is open daily from 10 am to 5:30 pm, including Valentine’s Day!

🌸Next Up: Petal On Main

Find a stunning arrangement of fresh, thoughtfully arranged flowers, carefully designed to speak from the heart. Nina will have a variety of hand-tied bouquets and arrangements as well as assorted flowers to design your own while supplies last. Be sure to place your order by February 12 (we recommend pre-ordering to ensure availability)! While you’re there, explore their beautifully curated collection of gifts including Vermont-made skincare from .

Petal on Main’s hours this week are Thursday thru Saturday 10-5 and Sunday 10-2.
They will be open on Valentine’s Day until 6 pm for late pick-ups. Shipping and delivery are also available!

💋 Psst… want to give your Valentine a little nudge? Share this post as a subtle hint—because you deserve to be spoiled too!

Photos 1 & 2 courtesy Mother Myrick’s
Photos 3 & 4 courtesy Petal on Main

#802 .communities

02/04/2025

🏈🏆✨ Ready to be the MVP of game day?

Skip the boring snacks—order from your favorite local spot for a spread that’s anything but basic! In Manchester, we’re placing our Super Bowl orders with Al Ducci's Italian Pantry for apps, hearty mains, and sweet, decadent desserts.

Their Super Bowl 2025 menu is packed with all the favorites you love, including a variety of appetizers, savory classics, and over 15 other crowd-pleasing bites. From cheesy pasta dishes to signature Italian staples, they’ve got something for every fan!

🍗 Wing flavors include: Garlic Parmesan, Spicy Buffalo, and Apple BBQ

And don’t forget the sweet finish! Indulge in Cannolis, Ricotta Cheesecake, and cookie platters that will make your guests cheer!

Swipe to see the full menu of offerings.

📲 Call 802-362-4449 to place your order.
📆 Pickup is Saturday, February 8, from 10am-5pm.

Open Tuesday- Saturday
10am - 5pm

Support Local. Eat Delicious. Score a touchdown with every bite! ✨

Photo Credit: David Barnum

01/31/2025

🧁☕️There’s nothing quite like the aroma of fresh-baked cookies, warm pies, and sweet treats straight from the oven! Whether it’s a flaky pastry, an indulgent macaron, or a decadent slice of cake, there’s something truly special about enjoying treats baked locally with care and heart.

This week, in our second post featuring our wonderful winter issue bakery partners, we’re sharing delicious treats from the Dorset Bakery, Black Cap Coffee & Bakery, and Grandma Millers’s Pies.

✨ At Dorset Bakery in Dorset, indulge in hand-made crusty loaves of bread, morning pastries, unique sandwiches, healthy salads, tasty soups, decadent sweets, and more… all of their goodies are made from scratch using fresh, local ingredients.
Follow along !

✨ With cafés in Burlington, Waterbury, Stowe, and Morristown, Black Cap Coffee and Bakery serves up fresh, house-made breakfast, lunch, and specialty drinks daily. In addition to their café offerings, they provide catering and bakery pre-orders, featuring a full selection of croissants (available in full and half sizes), build-your-own and house specialty cakes, and full breakfast and lunch take-out catering. Everything is made from scratch in-house using locally sourced ingredients. In honor of Hot Chocolate Day (Jan. 31), they’ll be offering an assortment of house-made Cocoa Bombs at all locations—complete with ’s small-batch marshmallows!
Follow along !

✨Best known for their famous pies, Grandma Miller’s Pies in Londonderry is a true from-scratch bakery, offering everything from pizza to cookies—and so much more in between. Their rum raisin and lemon pound cakes strike the perfect balance of tart and sweet, with a golden exterior and a soft, moist interior. Plus, they offer gluten-free options so everyone can enjoy their homemade goodies.
Follow along !

01/28/2025

☀️ Rise and shine! This week, we’re featuring the wonderful bakery partners featured in our winter issue starting today with Dina’s Café, moon scones, and Auntie DeeDee’s!

With National Croissant Day 🥐 and National Hot Chocolate Day 🍫 this week, it’s the perfect time to stop by these spots for the ultimate cozy treats! Supporting local has never been this sweet (or delicious)! ❤️

✨ Pick up a warm, buttery double chocolate croissant from Dina’s Café in Manchester and pair it with a hot chocolate topped with whipped cream and chocolate fudge drizzle. Dina’s offers a delicious array of gluten-free and vegan treats, as well as her famous breakfast sandwich on a cheddar biscuit (gluten-free available, too)!
Follow along !

✨ In North Bennington, moon scones crafts goodies with all-natural ingredients. Their hot chocolate is made from fair trade, organic cocoa from , vanilla from , butter, and cream & milk. It’s sweetened with only maple sugar from and maple syrup from .
Follow along !

✨ Don’t miss Auntie DeeDee’s in Burke, offering an incredible assortment of croissants, from classic butter to creative seasonal flavors. Their croissant dough is infused with Vermont love, featuring flour from , butter from , and milk.
Follow along !

Stay tuned–we’re featuring more delicious bakery partners later this week!

.communities

Images 1 & 2 .zt
Images 3 & 4 courtesy moon scones
Images 5 & 6 courtesy Auntie DeeDee’s

01/24/2025

It’s tempting to imagine that life is easy among the natural beauty of the Mettowee Valley. However, anyone with even a cursory knowledge of history and agriculture knows the struggles family farms have had over the last decades. Seth Leach, seventh-generation owner of Woodlawn Creamery, sat down with contributing writer, Gordon Dosset, to share the history of his family’s cherished farm in Pawlet.

Seth’s father Tim took over the farm at 22, after his parents died young and in rapid succession. Tim’s approach to farming was simple: outwork and outthink everyone. “If you went back to the early ’80s and asked somebody, ‘who was the first person who had their corn in the ground?’ they’d say: ‘it was Tim Leach.’ Who was the first person who got their first cutting of hay?’ It would be Tim Leach.” Seth’s father took to heart that “there are deadlines with Mother Nature,” as Seth says. Pay attention and act accordingly. “The older I get,” says Seth, “the more I cherish my upbringing.”

Woodlawn Creamery makes scrumptious cheeses, three named after places in the Mettowee Valley in southern Vermont. Pawlet cheese, like Havarti or Monterey Jack, is perfect for a grilled cheese or toasty ham sandwich. Rupert, aged 6 to 12 months and inspired by Gruyère and Comté, has a deep, mellow flavor. Emerson, Woodlawn’s fresh cheese, is named for a meadow near Woodlawn; a lively cross between curds and cream cheese, Emerson pairs especially well with smoked salmon. Just how did these wedges of deliciousness—and Southwind (a raclette-style Vermont cheese)— burst into being?

Let’s travel back in time and place. Discover the story and flavors of Woodlawn Creamery through the link in ‘s bio!

Photo courtesy Leach Family

#802 .communities #🧀

01/21/2025

10 years ago, few bakers in the country–and none in Vermont–milled their own flour.

In 2014, Blair Marvin and her husband, Andrew Heyn, owners of Elmore Mountain Bread in Elmore, Vermont, embarked on a transformative journey that would change the way bread and grain are appreciated.

Although their fine-tuned process of making and distributing bread worked beautifully for the business, the routine had gone stale. “We needed to do something different,” Blair says. So to make the best bread they could, they decided to investigate their primary ingredient.

Andrew, a baker-turned-builder, dove deep into the milling techniques of the 19th and early 20th centuries. He taught himself to weld, machine, and even cut natural granite stones to construct his own mill. This extraordinary effort became the beating heart of their bread-making process. Each loaf of bread now tells a story—one of connection to Vermont farms, centuries-old milling traditions, and a commitment to local food systems.

What’s special about stone-ground flour? All parts of the whole grain—bran (the outer coat that contains most of the fiber), germ (contains vitamins and healthy fats), and endosperm (the tender interior that contains proteins and starches) get crushed together, which means the oils, vitamins, and fiber are ground into the endosperm, creating a more flavorful, aromatic, and healthy final product.

Demand for Andrew’s stone mills continues to increase, thanks to consumers’ own interest in supporting a local grain economy of farmers, millers, and bakers. Since 2015, 225 New American Stone Mills have been fabricated, shipped, and installed across the United States (39 states, including 9 right here in Vermont), Canada, Europe, Great Britain, and Australia. Each mill comes with lifetime service from Andrew who provides training, technical support, and guidance on how to maintain the mill and dress (recondition) the stones. “These mills will outlast the miller,” he likes to say.

✨🍞🌾 Read the incredible stories of Elmore Mountain Bread and New American Stone Mills by visiting the link in our bio!

01/17/2025

Our friend, the iconic Ruth Reichl, has transformed this classic American comfort food into something truly extraordinary.

Yes, it’s that different. Yes, it’s THAT good.

In fact, one of our Edible Vermont colleagues has already made it three times! National Cheese Lover’s Day is January 20th so get ready to up your grilled cheese game with Ruth’s “THE DIVA OF GRILLED CHEESE” recipe.

With the abundance of gorgeous loaves emerging from wood-fired hearths these days—and a dizzying array of high-quality Vermont cheeses—grilled cheese has become the sandwich darling of the artisanal movement.

We've shared Ruth’s recipe in the comments and some Vermont-inspired riffs featuring Jasper Hill Farm, Cobb Hill, Woodlawn Creamery, Sugarbush Farm, Spring Brook Farm and more!
reichl

RECIPE AND PHOTO COURTESY OF RUTH REICHL FROM MY KITCHEN YEAR: 136 RECIPES THAT SAVED MY LIFE, RANDOM HOUSE, 2015

.communities

01/10/2025

Corner, edge, or middle…

Whatever your preference, ‘The Best Brownies’ just happen to be 🍫✨

This rich, fudgy brownie recipe by Bonté Bakery in Montpelier is so good you won’t even notice they’re gluten-free. So, in recognition of National Gluten-Free Day this Monday, we’re sharing this crowd-pleasing recipe perfect for everyone at the table.

😍 Swipe for some yummy variation inspo!

Want the recipe? Click the link in our bio to get baking! 🧑‍🍳
bakery.vt

.communities

Photo Credit: Jennifer Whitman

01/03/2025

Step into Heike Meyer’s world in Edible Vermont’s winter issue where she teaches us:

• Baking with sourdough is not trendy.
• Maintaining a sourdough starter is not difficult.
• Sourdough bread’s beauty is more than crust-deep.

Heike, owner of Brot Bakehouse School and Kitchen in Fairfax, is Vermont’s only bread sommelier (the East Coast’s only bread sommelier and only one of three in the country), a title she earned after a year’s worth of study at home and the German National Baking Academy.

Heike, reminds us that bread baking is an enduring technology. Sourdough baking, she says, “is like tapping into one of the oldest food-making techniques known—it’s cool to think that humanity has been doing exactly this process for thousands of years!”

Link to story in bio.

✨ P.S. Check back on Monday–we’re sharing Heike’s simple sourdough starter recipe!

Photo courtesy Brot Bakehouse.

.communities

12/27/2024

At our editorial helm, Maria has once again provided thoughtful, insightful content on the state of grain in Vermont. We call it the grain chain—the tightly-knit, supportive community entwining innovators, farmers, mills, and bakers—every crust and crumb of our stories are worth savoring. Recipes include sourdough starter, peasant bread, gluten-free brownies, luscious grilled cheese, and more.

🌾✨GET YOUR COPY—Link in bio for pickup locations!📍

We are honored to have collaborated with highly esteemed experts. In Catching Up With Ruth Reichl, the legendary food journalist reflects on her remarkable career. .reichl In VT Advocacy, Todd Hardie shares his passion for why organic grain is vital to VT. Karen Bornarth of The Bread Bakers Guild of America provides a national perspective on artisan baking and the local grain revolution. In Last Bite, Carrie Brisson of King Arthur Baking Company shares her privilege of working with VT grain producers to bring unique quality and flavor to their customers.

Grounded In Stone explains how New American Stone Mills revived an ancient milling technique. In Going With The Grain, Naga Bakehouse, and Flour Power explore the connection between and among a variety of farms and producers including Morningstar Farm, Gingue Family Farm-NEK Grains, Nitty Gritty Grain Company, Elmore Mountain Bread, Brot Bakehouse, Bonté Bakery. .bakery.vt

In Edible Reads, capture the art, and science of baking in Jonathan Stevens’ Hungry Ghost Bread Book and Alexandra Stafford’s Pizza Night. Celebrate JK Adams’ 80 anniversary by purchasing an award-winning baking product that has earned the trust of hobbyists and experts. What’s Cooking provides an update on Woodlawn Creamery, Ploughgate Creamery, and Maplebrook Farm.

Cover photo of Blair Marvin of Elmore Mountain Bread by Stephen D’Agostino. Wishing our readers and partners a happy new year. Looking forward to breaking bread with you in 2025!

12/23/2024

This year, the first night of Hanukkah falls on Christmas Day. As we celebrate both, we’re reminded of the beauty in blending tradition. No matter your belief, food has a way of connecting us all, bringing warmth, light, and joy to every holiday table.

Joan Nathan, a foremost authority on Jewish culinary traditions, has spent seven decades traveling the globe as she explores the history of Jewish food and creates recipes that can be enjoyed by all. Her `Genius Latkes’—coined by the New York Times—received more than 770,000 hits around the world and has likely been made by millions.

Joan’s 12th book, My Life in Recipes: Food, Family, and Memories, is an inspiring and heartfelt memoir that reflects her adventurous life, indefatigable spirit, and insatiable curiosity. It has recently earned spots on “Best of” lists from esteemed publications such as the Los Angeles Times, The Strategist, Esquire, Saveur, and Smithsonian Magazine.

Joan says, “My goal has always been to introduce Jewish food to the world. I try to include tips that will make the preparation easier and offer swap-out ingredients. The point is to get people cooking.”

And that’s just what she has done with the recipes in her book.

Joan’s Chocolate Mint Soufflé is failsafe. She says, “And if you overcook the soufflé, relax; it will become the flourless molten chocolate cake that we all dearly love.”

And those ‘Genius Latkes’? Joan notes, “In addition to not having to squeeze or mess with onions, a major benefit of this recipe is that everything but frying can be done in advance. I like to sprinkle chives or scallions into the grated potatoes, giving them color and flavoring the oil, so oniony-latke lovers will have one less complaint to make.”

✨Learn more about Joan’s inspiring journey and her new book—plus try her recipes for ‘Genius Latkes’ and Chocolate Mint Soufflé using link in bio!✨

RECIPES AND PHOTOGRAPHY COURTESY OF AND REPRINTED FROM MY LIFE IN RECIPES: FOOD, FAMILY, AND MEMORIES | BY JOAN NATHAN | PHOTOGRAPHS BY GABRIELA HERMAN | PUBLISHED BY ALFRED A. KNOPF, 2024

12/20/2024

This winter solstice, we’re not just celebrating the return of light—we’re also celebrating the reopening of Alpenglow Bistro for the winter season (tonight)! ❄️✨

The holidays bring with them a unique opportunity to meld traditions and share the warmth of the season together. The glowing winter solstice reminds us of the light we create when we embrace diverse customs, blending the old with the new to create something uniquely our own.

In our Fall/Holiday issue we ask the question: how do you celebrate the December holidays as Jews living in a very Christian South America?

You do like Susan Motyl-Smith’s family did and blend traditions.

The family celebrated Hanukkah by lighting candles on a menorah and spinning the dreidel. But Susan and her siblings wanted a Christmas tree, so the family got one, decorated it, and called it a Hanukkah bush.

On Christmas, they each gave each family member one present and shared a big meal featuring the traditional Venezuelan holiday food, hallacas (shown in second image). Susan describes them as the most exquisite thing you can imagine. For those who have not been exposed to this South American treat, hallacas are meat, olives, raisins, pimentos, and spices encased in a ground corn-dough crust, wrapped in a banana leaf, and then steamed. Although unwrapping presents played a part in the Motyl family’s traditions, unwrapping a hallaca and spending time with family celebrating various traditions and creating new, hybrid ones was the actual gift.

Read “Green Mountain Glow” from our Fall/Holiday Issue using the link in our stories!

This season, let’s honor the beauty of blending customs and celebrate new ways to share warmth, light, and togetherness. Happy winter solstice. 🌟✨

Photography, image 1 by Alaina Tobin
Photography, images 3 &4 by Justin Peregoy

12/17/2024

If you know, you know. 😉 Vermont winter traditions just hit differently.

And if you’ve never experienced the delicious taffy-like delicacy of sugar on snow, today’s the day: it’s National Maple Syrup Day! 🍁🥞🧇

Pickles and buttermilk donuts often accompany sugar on snow to balance out the sweetness of the maple (which allows you to reset your taste buds and go back for seconds!).

Ingredients:

1–2 cups of pure Vermont maple syrup
Bowl for snow (or eat it right from the snowbank if it’s clean!)
Forks, popsicle sticks, or other utensils to pull cooled maple syrup from snow
Pickles and donuts, optional

Instructions:

Pour 1 to 2 cups of pure maple syrup into a pan (with sides higher than you might need so it has room to bubble). Heat to about 235°F, using a candy or meat thermometer to measure. Once the maple syrup is hot enough, pour it over the snow (being careful as it’s hot!) in patterns as you like. The syrup will harden as the snow (or shaved ice) cools it. Then use your utensils to scoop it off the snow and eat it like taffy.

About this recipe:

Betty Ann Lockhart’s 2008 book Maple Sugarin’ in Vermont: A Sweet History notes that sugar-on-snow parties were popular as sugarmakers were “sugaring off.” According to Betty Ann, early sugarmakers developed different ways to test if their boiling sap was ready to be maple syrup. One way was to dribble some hot sap onto a cold metal axe. When the hot syrup released easily from the axe, it was ready to be put into containers as syrup. In this way, sugarmakers would also make brick syrup that they would shave off for use throughout the year. As they were getting the boiled-down sap to the right temperature and consistency, they would drizzle it on the snow to harden and make maple “taffy” or sugar on snow.

.communities

12/02/2024

Do you believe in the power of farmers and food to strengthen communities? This , we at invite you to support our incredible partner NOFA-VT () and their vital mission to provide essential food and farming services throughout Vermont.

The Northeast Organic Farming Association of Vermont promotes organic practices to build an economically viable, ecologically sound, and socially just Vermont agricultural system that benefits all living things. Their areas of work include Farmer Services, Advocacy & Policy, Food Access, Education & Community Building, and Vermont Organic Certification.

Make an impact today by visiting the link in our bio to donate and learn more.

11/27/2024

As we shop for those last items for our Thanksgiving table, we give thanks to Vermont’s dedicated local farmers, producers, markets, and business establishments—the makers, purveyors, and doers who pour their hearts into everything they create.

After your feast, please remember them on Small Business Saturday by shopping locally and supporting the community that helps make our celebrations so special.

At Edible Vermont, we’re proud to be an independent woman-owned local business and are grateful for the privilege of bringing the stories of our state’s vibrant entrepreneurial community into your home.

Wishing you a wonderful Thanksgiving and holiday season ahead.

~ Edible Vermont

Marcia, Maria, Heidi, Carol, Marisa, and Kait

11/26/2024

🎄✨ There’s something magical about strolling through an artisan show in search of the perfect handmade gift. Seeing, touching, and feeling the craftsmanship in person is a joy we easily take for granted.

From the fresh scent of balsam fir pillows, and the taste of local sweets, to stunning original artwork like feather paintings (swipe through to see!), the Stratton Parsonage Holiday Artist Expo is the perfect way to spend the long weekend. It’s holiday shopping the way it should be—local, unhurried, and meaningful.

The art, craftsmanship, and community begins Friday morning.

📅 Friday, Nov 29 & Saturday, Nov 30
🕙 10 AM - 5 PM
📍 Stratton Town Hall

Bring your friends and family, meet the makers, and discover treasures you’ll cherish forever.

.communities

Edible Vermont

02/28/2025

02/12/2025

02/07/2025

02/04/2025

01/31/2025

01/28/2025

01/24/2025

01/21/2025

01/17/2025

01/10/2025

01/03/2025

12/27/2024

12/23/2024

12/20/2024

12/17/2024

12/02/2024

11/27/2024

11/26/2024

Address

Telephone

Website

Alerts

Contact The Business

Shortcuts

Share

Category