Cutting Edge: A Sustainable Whole Animal Butcher Shop at the Center of a Small Town

Local Brew Connections

Foam Brewers [https://www.foambrewers.com/] has become one of Vermont's favorite breweries, since they opened their doors on Burlington's Lake Street in 2016. Since then, they've expanded to offer a full-service restaurant called Deep City [https://www.deepcityvt.com/], and they work with a variety of local farm partners to not only source food for the restaurant, but also source hops and grain for the beers brewed at foam. VFN's executive director Tara Pereira talks with Bob Grim of Foam Brewers, Zach Toensing of Deep City, and Kevin Broderick of Whitefield Hop Yard about the relationships their businesses have, and how they've built a sustainable cycle from the farm, to the glass, to the table.  Note: shortly after this episode was recorded, Deep City announced that they'll be closing indefinitely for normal service, due to a variety of challenges facing the restaurant and hospitality industry. Foam Brewers remains open and thriving, and they continue to have a strong relationship with Whitefield Hop Yard. We look forward to Deep City's reopening in the future!

A Farmer’s Perspective on Restaurant Partnerships

Christa Alexander owns and runs Jericho Settlers Farm [https://www.jerichosettlersfarm.com/] with her husband, Mark. In this episode, Christa chats with our executive director Tara Pereira about the farm's journey from an egg and meat farm to a vegetable farm, how they've grown and evolved with their Vermont community over the past 20 years, some of the logistics of partnering with local restaurants, and more.

Cultivating Flavor from Garden to Table

For more than a decade, Master Gardener Benjamin Pauly of Kelly Way Gardens [https://www.woodstockinn.com/do/things-to-do/kelly-way-gardens] has been growing fresh produce for the Woodstock Inn and Resort [https://www.woodstockinn.com/], where Chef Matthew McClure turns them into exciting offerings on the hotel's menu. On this episode, they speak with VFN's executive director Tara Pereira about the relationship between the inn and gardens, and how the gardens help give Woodstock visitors a taste of agriculture in action.

Ingredients for Change: Community and Connection through Local Food

Nicole Grenier and Stephanie Biczko own and run Stowe Street Cafe [https://www.stowestreetcafe.com/], a Waterbury institution that celebrates local food, local artists, and the local community. On this episode, VFN's executive director Tara Pereira chats with this duo about how Stowe Street Cafe came to be, what they do, and some of the exciting things they have on the horizon.

Cutting Edge: A Sustainable Whole Animal Butcher Shop at the Center of a Small Town

Peter Varkonyi owns and runs Brownsville Butcher & Pantry with his partner Lauren Stevens. Peter talks with our executive director Tara Pereira about his farm and producer partners, his approach to whole animal butchery, how he attracts and keeps great staff, his commitment to the Brownsville community, and so much more.