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"On Saturday, LaPlatte River Angus Farm owner Jim Kleptz will travel to the Champlain Valley Exposition in Essex Junction to attend a cattle auction. For Kleptz, the semiannual event is the best place to secure the volume of steers he needs to meet the growing demand in Vermont for local beef.

Most of those cattle, which are between six months and a year and a half old, hail from Vermont farms. But others are coming from New York or New Hampshire and will be fattened up — aka “finished” — in Vermont before being slaughtered and sold as “local” meat."

Fletcher Allen Health Care’s food service program has won two awards, one for sustainable food procurement and the other honoring the executive chef.

This candid interview gets at the deep thinking behind the best brewery in the world.

The Burlington School District's food service program is a national model for incorporating local food into school meals - while being financially self-sufficient and accessible to all students.

A Ferrisburgh farmer is building a wind-powered vessel to transport Vermont food products to New York City consumers.

Maple syrup production utilizes new technologies to improve efficiency, while catering to tourists looking for a nostalgic experience.

Agriculture science is increasingly popular among college students who see a broader choice of careers.

The Intervale Center is accepting applications for the Farms Program in 2014, due May 31, 2013.

GMCR commits $340,000 to 12 nonprofits working on Vermont's food system.

Clem Nilan will be replaced as General Manager by Pat Burns, formerly the Coop's Director of Operations.