Vermont’s agritourism industry is bustling with baking, cheese-making classes and more

Summer is a time for road trips and discovering hidden gems off the beaten path across America. With that in mind, I joined the scores of road warriors in search of an adventure fueled by farms and food.

My road less-traveled led me to Vermont to experience the sites, smells and tastes of The Green Mountain State. Vermont is known for its commitment to agritourism, a type of travel that focuses on how food and drink are made at the source. Agritourism supports locally-owned businesses and family farms all across the country, yielding roughly $704 million in sales nationwide, according to the U.S. Census of Agriculture.


I discovered that Vermont is truly an agritourism paradise. The state is filled with well-known producers and brands such as Ben & Jerry’s Ice Cream and Cabot Cheese. And while it is possible to visit both of these company’s factories, I chose to seek out less corporate locations.

Travelers flying into the Burlington Airport are treated to a BIG reminder of Vermont's finest offerings.

Travelers flying into the Burlington Airport are treated to a BIG reminder of Vermont’s finest offerings.
(Capri S. Cafaro)

We started our trip near Burlington, a charming college town on the banks of the majestic Lake Champlain. There we stayed at The Essex, billed as a “culinary resort.” Upon arrival, guests will first notice that the check-in desk doubles as a pastry counter brimming with baked goods. Cooking demonstrations fill the lobby, and cooking classes are available at an additional cost. The restaurants on the premises serve dishes made with fresh, locally sourced ingredients including those grown in the chef’s garden on the property.

Food is the theme in every detail at The Essex. Even the in-room guide looks like the iconic red-and-white-checked cover of a classic Better Homes & Gardens Cookbook.

Needless to say, I loved this place— and its blueberry galette.

From Burlington, we headed south with a mission to find farms that produced cheese and maple, two products that have put Vermont agriculture on the map. (Vermont is ranked number 10 in the country for cheese production, churning out over 127 million pounds of cheese a year.)  We managed to find one small slice of Vermont’s cheese producing empire at Shelburne Farms, located in a town of the same name. There are several options for visitors at Shelburne, including a guided farm tour. The farm has an inn with a farm-to-table restaurant, as well as a small bakery and snack cart. People can also walk the numerous trails on their own to explore the grounds, or simply take the tractor-drawn wagon up to the main building.

Upon boarding the shuttle, our tractor driver told the group that he had grown up on the farm, which is now run as a non-profit for educational purposes. The stories he shared of his childhood on the farm colored a rich history of generations who have tended to the land and animals and handled the cheesemaking duties at Shelburne.

Our cheese “guide” was equally invested in sharing the art and science of making cheese. I now know more about pasteurization and raw milk than I ever thought I would, and it’s these personal insights that make visiting a working farm so interesting and meaningful.


We left Shelburne Farms with a cheesy grin and continued down Route 7 on the hunt for a maple producer. Vermont is king when it comes to maple — it’s the number 1 producer of the sweet sap in the U.S., pumping out more than 2 million gallons in the last year alone.

In Ferrisburgh, we stopped at Dakin Farm, whose tagline is “What Vermont Tastes Like.” Dakin Farm has been harvesting maple and making syrup in its sugarhouse for almost 60 years.  Visitors can go watch the production process through glass windows and learn about the history of maple production from a video presentation as well. I, of course, went to town buying all-things-maple in their large factory store, which offers a wide variety of products including meats smoked and cured on site.


Now that we got our maple fix, it was time to head toward our final destination, King Arthur Flour in Norwich, located almost two hours due southeast. But seeing as any good road trip has at least one unscheduled detour, we stumbled upon the Woodchuck Cider distillery in Middlebury. Founded in 1991, Woodchuck is distributed nationally. We took a walk around the factory and checked out the bar menu which offered an extensive array of hard ciders. (Since we were driving, there was no drinking for us. However, I did come away with some Woodchuck swag because I couldn’t resist that cute critter mascot.)

Finally, after traversing the state and crossing the national forest, we arrived in Norwich on a Saturday evening. To be honest, Norwich is basically a crossroads on the Vermont-New Hampshire border. The only action in this tiny town is King Arthur Flour, a baking paradise fueled by flour since the 1700s. Even though there isn’t much around Norwich, it is absolutely worth the trek just to check out King Arthur Flour. I scheduled this whole trip around a pie-making class I signed up for here — I am biased, because I am a passionate hobby baker, but King Arthur Flour made all of my culinary dreams come true. The heavenly scent of fresh-baked bread greets your nose like an old friend at the door.

After floating right to the in-house café, hang a left into their huge store. King Arthur offers an extensive range of bakeware, cooking tools and special ingredients to make the perfect pastry. It took a lot of will power to stop myself from bringing the entire place home with me, but it wouldn’t fit in my carry-on bag, anyway.

I explored, ate and learned on my trip to Vermont. But most importantly, I got to support local businesses and farms that are the backbone of our American economy and our American story.


And if you can’t make it to Vermont, there are a number of agritourism activities to try all across the country. It’s likely you can find an agriculture adventure right in your backyard.

Did you know raw mango leaves can help to manage diabetes? 1

Diabetes has spread today as a major disease. It is spreading very fast. People are failing to control it. Understanding the diet of diabetes can be a difficult subject. If you are a diabetic patient, you need to include foods in your diet that do not affect your high sugar levels too much. Foods that can lower the level of dry sugar can be the best food for you. There is a remedy for diabetes that can control it and lower the level of your sugar.

Treatment of diabetes with mango leaves – Mango leaves have the potential to improve insulin production and glucose distribution. They can help stabilize the level of blood sugar. Mango leaves are also rich in pectin, vitamin C and fiber. Together, they are healthy for both diabetes and cholesterol.

How to use mango leaves to lower the level of blood sugar? – You need to follow a very easy method to use mango leaves for diabetes. All you have to do is take 10-15 mango leaves and boil them properly in water. After boiling the leaves properly, leave them overnight. Drain the water and drink it as a diet before an empty stomach in the morning. Drinking this decoction continuously every morning for a few months can magically affect your blood sugar level.

Recipe: Homemade Spring Dosa for Kids, Learn Method

International Beer Day: Benefits of Beer And Its Types

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Monday is National Oyster Day, so here’s where you can slurp specials on the half-shell in Connecticut

Max Chef to Farm’s Oyster Festival at Simsbury’s Rosedale Farms on Aug. 4 runs from 1 to 5 p.m., featuring raw bar items (oysters, clams and shrimp) and specialties like fried oyster po’boys, grilled oysters, oyster stew, Savoy’s clam pizza and other dishes. Cash bar features local craft beers, specialty cocktails, oyster shooters and Rosedale wines. Tickets are $59; kids 12 and under are free, with Savoy pizza and lemonade included. Seating is limited; lawn chairs and blankets are recommended. Information:

Raw Treat Pet Food Ltd recalls 4 products after testing positive for listeria

Pet owners are being warned after a popular pet food has tested positive for listeria monocytogenes – a harmful bacteria.

Raw Treat Pet Food Ltd has recalled their frozen raw beef, chicken, lamb and chicken and tripe food packages from UK stores.

The company has issued a statement advising customers who have purchased the products. “If you have bought any of the above products, do not use them. Instead, return them to the store from where they were bought for a full refund,” reports Leicestershire Live.

“When handling and serving raw pet food it is always advised to clean utensils and feeding bowls thoroughly after use. Wash your hands thoroughly after handling raw pet food, bowls, utensils or after contact with animal faeces,” continues the statement.

How can you tell if you or your pet has been affected?

Listeria monocytogenes is a bacteria that can cause illness in humans and animals, and can be passed by directly handling pet food.

There are some tell-tale signs which will help you identify whether you have been affected by the bacteria. As well as being dangerous to pets, listeria can also be passed on to humans.

Symptoms for humans include…

  • High temperature
  • Muscle ache or pain
  • Chills
  • Nausea
  • Vomiting
  • Diarrhoea

    Tabby kitten eating from a bowl outside

    kelvinjayGetty Images

    Symptoms for pets include…

    • Diarrhoea
    • Fever
    • Lethargy
    • Lack of co-ordination
    • Vomiting
    • Nausea
    • Weakness
    • Stiff neck

      Pay close attention to what you feed your pets and ensure you can recognise any signs quickly. If you are ever unsure about whether you or your pet has listeria, head to your vet or local GP as soon as you can.

      Those who are more at risk of listeria include pregnant women, babies less than one month old, the elderly and people with weakened immune systems.

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Urgent Recall of Raw Treat Pet Food due to Testing Positive for Listeria!


By Thomas.M.Smith

Raw Treat Pet Food Ltd is recalling four batches of frozen raw pet food because Listeria monocytogenes has been found in the products.

Product Details

Frozen Raw Beef


Pack Size: 500g
Batch Code: 1544
Best Before Date: 2021-06-17
Best Before: 17 June 2021

Frozen Raw Chicken


Pack Size: 500g
Batch Code: 1533
Best Before Date: 2021-06-13
Best Before: 13 June 2021

Frozen Raw Lamb


Pack Size: 500g
Batch Code: 1545
Best Before Date: 2021-06-13
Best Before: 13 June 2021

Frozen Raw Chicken & tripe


Pack Size: 500g
Batch Code: 15331547
Best Before Date: 2021-06-13
Best Before: 13 June 2021

Batch numbers can be found on the lower left side of the product label.

No other Raw Treat Pet Food Ltd products are known to be affected.

Risk Assessment

The presence of Listeria monocytogenes in the products listed above. Listeria monocytogenes is a bacterium that can cause illness in humans and animals. The product could therefore carry a potential risk either through direct handling of the pet food, or indirectly, for example from pet feeding bowls, utensils or contact with the faeces of animals.

Action taken by the company

Raw Treat Pet Food Ltd is recalling the above products from their customers. Point of sale notices will be displayed in all retail stores that are selling these products. These notices explain to customers why the products are being recalled and tell them what to do if they have bought the product.

Advice to consumers

(Pet owners): If you have bought any of the above products do not use them. Instead, return them to the store from where they were bought for a full refund. When handling and serving raw pet food it is always advised to clean utensils and feeding bowls thoroughly after use. Wash your hands thoroughly after handling raw pet food, bowls, utensils or after contact with animal faeces. Raw pet food should be stored separately from any food (especially ready to eat foods). Care should be taken when defrosting to avoid cross contamination of foods and surfaces.

Why some types of meat can be eaten as raw and some are not

Imagine you are visiting a restaurant for the first time and the meat that is being served in raw and you haven’t experienced it before. Well in America you will find out that sushi and oysters are served as raw, sometimes along with raw fish. So, the question is why can’t you eat chicken, meat, and pork in raw. The simple answer is because of numerous parasites and bacteria.

As you can safely eat raw fish but can’t eat meat in the same way. The nature of bacteria in meat is different than fish. It includes salmonella, flukes and virus hepatitis E that is found out in meat but there were no signs of it in fish. These kinds of microorganisms can be hugely threatening to humans Instead there is a different type of bacteria that occupies in fish. Are you wondering if you can order meat online, the good news is that there are various online options for an instant meat delivery in Dubai? Just checkout Weebly mobile app and order your grocery items now.

The way animals are butchered also has a role in the intrusion of bacteria.  The bacteria released after getting slaughtered may contaminate the meat. Can animals be infected from eating raw meat? Well, the animals produce several infections on eating the flesh of other animals. Eating it instantly can save them from diseases that are linked to the meat that is left for longer periods.

You would be curious whether you can eat raw meat are not but believe me the Europeans are already doing that.  Beef tartare is a popular dish in Europe that is being eaten massively. The actual essence of this dish is raw beef. The bacteria can’t lie on the outer surface of the beef if it is thick.  It gets into the inner layers and penetrates only in external layers. So, people tend to cook it from outside only while the inner remains intact. You can say it is quite safe to eat in that way rather than eating it without cooking at all.

When we talk about fish, then it is also being consumed as raw. Now people do like ordering sushi from restaurants along with other meals. The fish is mostly caught from cold waters and there are rare chances that it gets infected from parasites and bacteria.  After getting caught, it is brought to the get frozen. The freezing process kills those parasites if there are any.

In Japan, the raw chicken is commonly served with a special sauce. Without sauce, the chicken tastes unpleasant. Some restaurants tend to burn the chicken from outside. Though the chicken that is being eaten raw is not an ordinary one, it is a specific one that is fed a particular diet that kills the harmful bacteria all along.

Final words

It is ideal to cook the meat to make it easily digestible and to kill the bacteria that can harm you in a variety of ways. Meat when cooked contains fewer nutrients than the raw. Our early ancestors do hunt and eat raw meat, as their stomach might have adopted to quickly digest it. Perhaps our modern minds are tailored to eat food after cooking it properly. 

Can food really soak up alcohol? 15 digestion facts and myths, put to the experts

Gut health is the hottest wellness topic of 2019, but one which is mired in myth and bad science. Whether we choose to believe old wives tales, organic food myths, or cure-all probiotics, ultimately it can be difficult to know exactly where you stand in terms of dos and dont’s for digestion. 

High-stress lifestyles, fluctuating sleeping patterns and bad diets have all been linked to common stomach issues like gas, bloating and abdominal pain. According to Dr Anton Emmanuel, consultant gastroenterologist at University College Hospital in London, around 40 per cent of the population have at least one digestive symptom at any one time.

We ask advanced Dietetic practitioner Anna Hardman and London…

At the World Nettle Eating Championships in Dorset, competitors sting when they’re winning | News

First, your lips begin to itch. Then, your tongue swells. After an hour, your mouth is stained black, your hands are burning and you have eaten 100ft of stinging nettles.

Welcome to the World Nettle Eating Championship. The annual contest takes place at the Bottle Inn in Bridport, Dorset, and sees entrants compete to eat as many nettles as they can in an hour.

“It would take about 20 seconds for your tongue and lips to start to swell,” said Michael Wareing, an ear, nose and throat specialist at The Royal London Hospital.

“Nettles have tiny hairs that inject various chemicals into your skin, mostly histamine. The body responds by producing tissue fluid as an inflammatory response.”

Contestants’ tongues turn black, dyed by the high…

Food stored next to chemicals, fly strips above prep station: York County restaurant inspections


564 Shrewsbury Commons Ave., Shrewsbury

Inspection date: July 2, 2019

Inspection type: Regular (Out of compliance)


–Observed wet wiping cloths located on counter-tops within kitchen area, not being stored in sanitizer solution.

–Observed fly strips stored over-top of wait staff prep station (drinks, chips, sauces, plates) at the time of inspection and need to be removed.

–Refrigerated ready-to-eat, time/temperature-control-for-safety food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, is not being date-marked.

–Time in lieu of temperature being used in the food facility to control ready-to-eat potentially hazardous (sushi rice) foods without written procedures or documentation to verify disposition of food.

–Observed top, bottom, sides and inside of doors of the mechanical ware-washing unit having a large build-up of filth and food residue and not cleaned before use, and frequently throughout the day.

–Observed fan grates (walk-in cooler) and ceiling vents (kitchen area) is heavily soiled with static dust accumulation and in need of cleaning at this time.

–Observed containers stored on-top of open (uncovered) cooked food (located inside of cooks line refrigerator unit) items at the time of inspection.

–Loose/torn rubber door gaskets observed on the cooks line refrigerator and bain-marie lower refrigerator units.

–Knives, knife holder, can opener and holder, a food-contact surface, was observed to have old sticky and caked-on food residue and was not clean to sight and touch.

–Observed rear kitchen flooring, PVC piping, floor drains and walls throughout the entire rear kitchen area of the food facility is extremely dirty with black encrusted grease, old-food debris, misc. aqueous material, trash and static dust, and in need of immediate cleaning.

–Observe flooring and walls of sushi area is extremely dirty, dusty, and in need of immediate cleaning.

–Working containers of sanitizer solution used for storing chemicals/cleaning taken from bulk supplies, were not marked with the common name of the chemical.

–Food employees observed in kitchen area, not wearing proper hair restraints, such as nets and hats at the time of inspection.

–Observed front dining area window seal having a large accumulation of deceased flies/gnats (50+) at the time of inspection.

–Person-in-charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.

–Observed food (shrimp, egg rolls) stored on cooks line refrigerator unit is stored open with no covering.

–Observed sides of grill/wok and fryers within kitchen area, with a large accumulation of encrusted grease, dirt and old-food residue on non-food-contact surfaces and in need of cleaning.

–Observed bottom shelf of rear prep table not cleaned at a frequency to preclude large accumulation of dirt and soil.

–Observed counter-top and shelving of sushi area surfaces not cleaned at a frequency to preclude large accumulation of dirt, old food and soil.

–Observed wall in the rear area underneath three-compartment sink, is cracked/roughened/and is not a smooth, easily cleanable surface.

–Screen door located in the rear kitchen area of the food facility has a gap (top and bottom) and does not protect against the entry of insects, rodents, and other animals.

–Wall in the rear area underneath three-compartment sink, has a hole, or is broken and in need of repair.