71 Main Street
Vermont may be an epicenter for farm-to-table cuisine, but farmers and restaurateurs still grapple daily with the challenge of getting fresh, local food onto your plate. Consistency, seasonal shortages, and distribution costs are all part of a complex formula. Why does a grass-fed burger cost more — and what is a fair price, anyway? Why aren’t all restaurants serving local vegetables? What are the coming trends in Vermont-raised food? Join a lively panel of restaurateurs, farmers and food experts as they discuss the real challenges of serving local food. Find more informtion here.