Franny Bastian
Franny was VPR's Director of Programming & Production.
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Many Vermonters spend the summer at camps along the shores of our many lakes and ponds, eating from a wide range of menus depending on location and鈥� -
Charcuterie is the French term for preserved and cooked meat products such as sausages, hams, bacon, pat茅s and terrines that make use of every part of the鈥� -
Several members of Warren Zevon's family now call Vermont home and are part of the food scene here. Ariel, Zevon's daughter, now lives in Peacham and is鈥� -
Trying to make a small dairy farm work is no easy task. Long hours, volatile prices and all those cows to milk. But one small operation in Ferrisburgh,鈥� -
Farmers in the state have about 600,000 Vermonters 鈥� plus visitors 鈥� to sell their products to. That鈥檚 not a big market.One company trying to help expand鈥� -
It's never been particularly easy to be a farmer, and you might have heard that the average age of farmers is increasing. This has some people concerned鈥� -
Who doesn鈥檛 love the beloved food festival, where it鈥檚 OK to eat tomato candy, zucchini ice cream and mounds of cheese?Sally Pollak, food writer for the鈥� -
Ever dream of owning your own restaurant? Before you take the plunge, we encourage you to read on.Candace Page, food writer for the Savorvore section of鈥� -
Who would imagine that there is an amazing fusion of cultures going on in Cabot, Vermont? It has become the intersection of the Netherlands, Japan and鈥� -
American Flatbread, the popular Vermont company that has restaurants in Burlington, Middlebury and Waitsfield, is celebrating its 30th year of business鈥�
