Vermont Public Radio has launched a new weekend feature about Vermont food and the people who grow it, prepare it, and love it. Hosted by VPR’ s Ric Cengeri, The VPR Café is produced in collaboration with the Burlington Free Press’ Savorvore section.
Every Sunday morning at 10:45 a.m. beginning March 3, Cengeri will take listeners behind the scenes with stories from the farms, kitchens, and eateries that comfort our souls and connect our communities.
Ric Cengeri is an omnivore who views food as an adventure. ‘ I never met a food I didn’ t like. When I look at a menu and I see something new or unfamiliar ‘ that’ s what I order,’ he said.
Joining Cengeri each week will be a writer for the Savorvore section of the Burlington Free Press. Published Fridays, Savorvore examines the central role local food plays in Vermonters’ lives, from farm to table, from country inn to downtown Burlington bistro:
Candy Page has spent more than 30 years at the Burlington Free Press covering all angles of Vermont politics, government, and lifestyle. She retires in April.
Melissa Pasanen is a freelance writer for the Burlington Free Press and food editor for Vermont Life Magazine.
Sally Pollak is a feature writer for the Burlington Free Press. She writes on a variety of issues including the Savorvore series.
In the first segment of The VPR Café on March 3, Candy Page gives listeners a taste of the new international grading system for maple syrup. They’ ll also hear what Candy learned about cooking with maple syrup when she spent the day with Ginger Isham in her kitchen at the Isham Family Farm in Williston.
‘ Vermonters love local food and our Friday Savorvore section,’ said Burlington Free Press President and Publisher Jim Fogler. ‘ This partnership with The VPR Café will allow VPR listeners to hear those stories now, so it’ s a perfect Sunday morning pairing.’
Source: VPR 2.27.2013 http://bit.ly/XR1w30