Edible Vermont

Edible Vermont A quarterly magazine celebrating the vibrant local food culture of the Vermont region, season by season, community by community.

We focus on the stories of local growers, retailers, chefs and food artisans in a manner that inspires consumers to actively seek local alternatives. As a member of Edible Communities we are committed to the belief that, "Knowing where our food comes from is a powerful thing."

🏆👏 We couldn’t be prouder to see SIX Vermont chefs and industry pros recognized in the first round of the James Beard Fo...
02/24/2026

🏆👏 We couldn’t be prouder to see SIX Vermont chefs and industry pros recognized in the first round of the James Beard Foundation’s 2026 Restaurant & Chef Awards, widely regarded as among the most prestigious honors in the culinary world.

We’re especially thrilled to celebrate Edible Vermont partners on this list: The Crooked Ram (Chef Tiara, nominee), and Leslie McCrorey Wells, both featured in past Edible Vermont editions, along with Juniper Bar & Restaurant (Kate Wise, nominee), an advertiser and supporter of our work.

Congratulations to all of the Vermont Semifinalists:

✧ Outstanding Restaurateur – Leslie McCrorey Wells, co-owner of Pizzeria Verità, Trattoria Delia, and Sotto Enoteca

✧ Outstanding Professional in Cocktail Service – Kate Wise, bar manager at Juniper Bar &  Restaurant
 

✧ Best New Restaurant – Café Monette
 

And, Best Chef: Northeast

✧ Tiara Adorno, The Crooked Ram


✧ Paul Trombly, Fancy’s
 

✧ Max Vogel, Ondis
 

This recognition reflects the talent, heart, and community-driven spirit that make our state so special. We’re so proud to see Vermont’s vibrant food and hospitality scene recognized on this national stage, and we’ll be cheering you on every step of the way!  👏👏👏

Head to our bio to read:

✒︎ What’s Cookin’ | Profile: Leslie McCrorey Wells 
by Maria Buteux Reade (Edible Vermont, Fall 2024)

✒︎ Restaurant Revival: The Crooked Ram 
by Maria Buteux Reade (Edible Vermont, Winter 2023)

Chef Tiana photo courtesy The Crooked Ram
Leslie McCrorey Wells photo by Rick Hubbart
communities

🔥 HOT off the press! The Winter 2026 issue of Edible Vermont is now available at your favorite local business. Curl up f...
02/04/2026

🔥 HOT off the press! The Winter 2026 issue of Edible Vermont is now available at your favorite local business. Curl up for winter reading or try out our many delicious recipes, including two from well-known Chef Amy Chamberlain.


This issue includes A LOT of meat! Love to cook at home? Let your local butchers at 5th Quarter Butcher + Provisions and Brownsville Butcher & Pantry educate you on how to find your perfect cut. For authentic Wagyu beef, order online from Vermont Wagyu, the first farm in the United States to ship Certified Authentic Wagyu beef.


Or, in these colder months and through mud season, let others do the cooking for you. Explore the comfort food offerings of Woodstock Inn & Resort in Woodstock, The Farmhouse Tap & Grill in Burlington and Williston, Southside Steakhouse in Rutland, and Pearl’s Place & Pantry in Manchester and Bennington. For a wide variety of memorable home-cooked food, stop in at Dorset Union Store, Dorset; Brattleboro-based Vermont Country Deli; and Charlotte’s Old Brick Store.inn

We also highlight two books, Meat Pies: An Emerging American Craft and back by popular demand The Vermont Farm to Table Cookbook: Over 50 Fresh & Local Recipes for Every Season. Our cover showcases its Herb Butter Steak recipe, photographed by co-author Jenna Rice. 


Start your day off with delicious, healthy fuel from Brattleboro-based Back Roads Granola. Learn how Provisions International brings world-class ingredients and promotes Vermont’s
finest to the rest of the country.


As Edible Vermont enters its sixth year, I want to take this opportunity once again to thank our readers, advertising partners, editorial participants, contributing staff, and subscribers.

Warmly,

Marcia

Our Holiday issue is out! And, what began as a joyful look at collaboration has grown into something deeper: a call to c...
11/10/2025

Our Holiday issue is out! And, what began as a joyful look at collaboration has grown into something deeper: a call to care. Currently, many of our neighbors are losing access to SNAP benefits during the government shutdown. Food shelves are stretched. Families are making impossible choices. And yet in true Vermont fashion we’re seeing businesses, farms, and community members step up.

As 2025 draws to a close, I’ve been reflecting on where Edible Vermont began which was on March 10, 2020 just days before the world shuttered. No one was picking up anything from grocery stores back then, let alone magazines, but the need to tell the stories of our food system felt more urgent than ever.

In my original media kit, I wrote: “These days it is even more important to highlight and support the intricate network among farmers and foodies, the restaurant community and home chefs, as well as to provide value to our readers while supporting food security.” 

Five years later, that mission means more than ever.

This is the Vermont we know. Neighbors helping neighbors. Small actions adding up. No one left behind.

Here’s what you can do to help:

💚 Donate
Support the or your local food shelf.
If you own a business, consider collecting donations or contributing a percentage of sales.
Share what you can from your pantry, garden, or holiday table with someone nearby.

📣 Spread the Word
Encourage your workplace, book club, classroom, or community group to join in.
Use to share your efforts and inspire others.

You can find a copy of our Holiday issue at local shops, cafĂŠs, bookstores, co-ops, and markets (locations at ediblevermont.com) the same independent businesses who show up for our communities again and again.

When you support them, you support the entire food system behind them.

Shop local. Give local. Care local. Together, we make sure every table in Vermont has enough on it.

May your holidays be happy, safe, and peaceful,
Marcia

The air has turned a bit cooler, children are beginning school, and our Fall issue is out! 🍲 Get ‘em while they’re hot–I...
08/20/2025

The air has turned a bit cooler, children are beginning school, and our Fall issue is out!

🍲 Get ‘em while they’re hot–Ink.bio for pickup locations!

From warm and comforting to quenching to sweet, this Liquid Assets issue focuses on natural liquids, beverages, and brews that nourish our bodies, soothe our souls, and are dedicated to feeding our communities. The Parable of the Long Spoons provided by NOFA-VT and created by Christine Tyler Hill epitomizes this dedication.

Some interesting facts: The Simmering Bone was born from Rachel Collier’s desire to feed her young children all-natural, organic baby food. Joe Buley of Joe’s Kitchen at Screamin’ Ridge Farm churns out 300 gallons a week during the height of soup season. Monument Farms Dairy has been stewarded by four generations, providing high-quality dairy products focused on supporting general stores. Entrepreneurs created Bitter Bubble during the pandemic. Kis Kombucha and Vermont Sweetwater created bubbly beverages through experimentation. Dorset Maple Reserve and MOCO Hot Chocolate share their sweetness with syrupy and hot chocolate delights. Vermont Vinegars uses what they find locally and keeps it small batch.

Coffee and tea houses provide our communities with places to gather and transport patrons to the products’ places of origin. Visit or purchase products from Free Verse Farm & Apothecary, Kestrel Coffee Roasters, Little Seed Coffee Roasters, Stone Leaf Teahouse, and Loose Loona Gifts and Tea House. Black Cap Coffee & Bakery of Vermont now has four locations, serving coffee and mouthwatering pastries, providing additional employment to neighboring towns.

I am always amazed at the tenacity of Vermont entrepreneurs who create products that nourish and feed fellow Vermonters. They are to be applauded and supported. Thank you, team, for your dedication to every issue. And to our advertising partners who make it possible for us to tell the stories. Cover by the fabulous

Edible Vermont is in NYC for the Summer Fancy Food Show, hosted by the Specialty Food Association! 🧀✨Vermont’s culinary ...
06/30/2025

Edible Vermont is in NYC for the Summer Fancy Food Show, hosted by the Specialty Food Association! 🧀✨

Vermont’s culinary excellence is making a standout impression this year.

We’re proud to be in the Vermont Pavilion alongside the stellar team at Vermont Farmstead Cheese, Grafton Village Cheese, and Castleton Crackers.

This moment feels especially meaningful. In our latest issue, we debuted a new seasonal tablescapes feature in partnership with the Vermont Specialty Food Association —and now we’re seeing those same makers bring the Vermont spirit to life right here on the show floor.

If you’re headed to the show, don’t miss our Summer Tablescape showcase brands:
Back Roads Granola , Blake Hill Preserves , Castleton Crackers , Grafton Village Cheese , Green Mountain Peanut Butter , Sugar Bob’s Finest Kind , and Vermont Farmstead Cheese .

Also here representing Vermont are our partners, King Arthur Baking , TÖST Beverages , and Woodlawn Creamery !

Come find us, say hello, and get a true taste of what makes Vermont so delicious. 💚
 

We were so excited to partner with Local Maverick and Split Spirits to celebrate the opening of their new location in Ma...
06/20/2025

We were so excited to partner with Local Maverick and Split Spirits to celebrate the opening of their new location in Manchester and the launch of Edible Vermont’s Spring/Summer issue!

The event was co-hosted by Vermont Specialty Food Association , also featured in our latest issue, along with and .spirits . 

Wednesday late afternoon, the sun was finally shining as we welcomed guests for a tasting of Vermont-made specialty foods and spirits. We were joined by Secretary of Agriculture, , Anson Tebbetts, Church Street Hospitality, , , , , , and many more.  

Thank you to all the friends, family, and community supporters who came out to celebrate with us!

Head to the link in our bio to read our interview with Local Maverick founder Ryan Nakhleh.

SHOP LOCAL!

.communities

Our Spring/Summer Issue is out! Get Your Copy at participating locations.In this issue, we are excited to feature organi...
05/07/2025

Our Spring/Summer Issue is out! Get Your Copy at participating locations.

In this issue, we are excited to feature organizations, restaurants, and farms dedicated to sustainability, including Shelburne Farms, Earth Sky Time Community Farm, Cabot Creamery Cooperative, Gardener’s Supply Company, Caledonia Spirits, Split Spirits, Trenchers Farmhouse Pasta, Merck Forest & Farmland Center, and Yalla Vermont and Bramble restaurants.

Be sure to check out our farmers’ market guide and vote for your favorite Vermont farmers’ market. Winners will be recognized in America’s Farmers Market Celebration™ (AFMC)! Details on page 21.

For our inaugural showcase, we teamed up with Vermont Specialty Food Association members and had a blast photographing it at the lovely Smokeshire Design. Thank you, Jessica, of Blake Hill Preserves.
Stay tuned for lots of news from Local Maverick. Read our interview with its founder Ryan Nakhleh in our Edible Voices feature. And don’t miss the Vermont Cheesemakers Festival hosted at Shelburne Farms on August 10.

I’m very fortunate to have an exceptional team of designers, writers, editors, and photographers to collaborate with on the publication’s ex*****on and I am very thankful to our ever-growing community of advertising support. Thank you for allowing us to tell the stories!

Cover Sarah Webb, Shelburne Farms
Enjoy Vermont! PLEASE SUPPORT LOCAL!

From making sourdough to making matzah—wishing a wonderful Passover to all who celebrate.Chag Sameach! ✨🍷🫓 ...
04/11/2025

From making sourdough to making matzah—wishing a wonderful Passover to all who celebrate.

Chag Sameach! ✨🍷🫓

.communities

In 2025, let’s grow together! Connect with our hyper-local, passionate, engaged community celebrating Vermont’s rich foo...
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] 👈

🌹 Is your Valentine classic and elegant, or do they love an unexpected surprise?Nu Chocolat’s best-selling Valentine’s T...
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

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

🏈🏆✨ Ready to be the MVP of game day? Skip the boring snacks—order from your favorite local spot for a spread that’s anyt...
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

Address

Brandon, VT
VERMONT

Telephone

+18027689155

Website

https://lnk.bio/ediblevermont

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