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At Vermont Fresh Network, a nonprofit that assists and promotes relations between chefs and farmers, executive director Meghan Sheradin says there's a growing interest among chefs to grow their own vegetables. Restaurant gardens range from small herb plots to on-campus farms.

A local family farm that was the first to embrace cow power in the state is pairing up with Green Mountain Power again for another energy initiative.

The U.S. Department of Agriculture’s Economic Research Service reported last month that the number of woman-operated farms more than doubled between 1982 and 2007. Add primary and secondary operators, and there are nearly 1 million women in farming, accounting for 30 percent of U.S. farmers.

Milton Elementary school fifth-graders returned to the White House Tuesday to finish their work.

New law permits on-farm outdoor slaughter without a custom facility, but with regulated conditions, for 10 swine, three cattle, 25 sheep or goats, or any combination that does not exceed 3,500 pounds of live weight of livestock.

Hartland farmers Stephan Leslie and Kerry Gawalt (Cedar Mountain Farm) and their Fjords--Cassima and Tristan--were featured in the New York Times!

Food companies big and small are struggling to replace genetically modified ingredients with conventional ones.

Vermont Foodbank program utilizes highly perishable donated food products as learning tools for students enrolled in its Community Kitchen Academy to make meals distributed via food assistance programs.

More than 80 farmers, food processors, educators, nutritionists, planners, advocates, home gardeners, and consumers shared a meal of local foods and identified critical action steps for six focus areas within the Central Vermont food system.

Check out the 12 reasons Epicurious loves Vermont local food