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Ever wonder how milk becomes cheese and yogurt? What the difference between bacon, pancetta and prosicutto is? How an IPA differs from a regular Pale Ale?


Roll up your sleeves and pack your apron!


During this four-day tour, you will be introduced to various food production methods through hands-on workshops, tastings and innovative farm tours around Vermont's Champlain Valley. From the cheesemaking that Vermont is famous for to traditional Italian charcuterie, from ancient yogurt and kombucha fermentation methods to the top craft beers, ciders, wine and spirits, our aim is to show you as much behind the scenes artisanal food production as possible in one weekend!


This program will be interactive opportunity to engage with farmers, food producers, distillers, brewers and others who are working hard to bring local, delicious and sustainable foods to their community.


We'd be remiss not to mention there will be enough delicious farm-to-table local and seasonal meals to fulfill anyone's nostalgic dreams of Vermont. You'll be visiting in peak harvest time when tomatoes are at their juiciest, corn is at its sweetest and zuchinni are out of control. Prepare for some of the freshest culinary experiences both homemade and at some of the region's top locavore venues.


In addition to completing a variety of workshops, and partaking in various discussions relevant to sustainable food production, we will also take advantage of Vermont's natural landscape. The Green Mountain State offers summer pastoral beauty with a backdrop of Lake Champlain and the Adirondack Mountains.


We will be staying in one of Vermont's renown bed and breakfasts that will provide the perfect space to relax and unwind at the end of each day. 


Come join us on this once-in-a-lifetime journey to explore Vermont's craft foods, one workshop at a time.


Vermont D.I.Y Itinerary

Day 1: Arrivals and Vermont Orientation

We'll kick off our food exploration at our home for the weekend, just north of Middlebury in New Haven, at Golden Well Farm and Apiaries. This historic farmhouse sits next to the New Haven River on 175 acres of pristine, working farmland that produces organic vegetables, flowers and honey. We'll tour the fields, meet their bees and chickens, and hear how this young family is on a quest to share their vision of sustainable agriculture.


We'll then head over to the neighboring Lincoln Peak Vineyard where we'll sip award-winning cold climate wines produced from grapes you've most likely never heard of. We'll get to know each other as we taste our way through the basics of cheese and wine pairing, and learn how this family-run winery is pioneering Vermont winemaking.


If you're driving, you'll meet us at Golden Well Farm, but if you're flying, we'll pick you up at Burlington International Airport (BTV). We request everyone arrive by 3pm.

Day 2: The Taste of Vermont - Cheese, Beer, Cider and Spirits

After a homemade breakfast at the farmhouse, we'll head southeast to Bridport Creamery, where we'll meet cheesemaker and dairy farmer Nicole who crafts her own blend of "Swisserella" cheese and cheese curds from her family's dairy stock. We'll tour the dairy and creamery and get an introduction to the behind the scenes magic of turning milk into cheese followed by a tasting of Bridport Creamery's line-up and a locavore picnic lunch with Nicole's products at center stage.


From Bridport we'll head to nearby Middlebury, known for its prestigious College, and gaining notoriety for its tasting and drinking trail of breweries, cideries and distilleries. We'll meet the distillers, cider-makers and brewers who are pioneering Vermont's burgenoing craft spirit, cider and beer industry.


The day will continue with a farm-to-table dinner at Wild Roots Farm in Bristol. Wild Roots' mission is focused on agro-ecology, regenerative agriculture and permaculture. We'll enjoy the season's abundance, including a wide variety of mushrooms Wild Roots cultivates every spring and fall.

Day 3: Preserving Food: Fermentations and Charcuterie

After a breakfast of champions homecooked at the B&B, we'll make our way over to Vergennes, the smallest city in the country! Matt and Lindsey will lead a hands-on fermentation workshop designed to teach everyone how to make yogurt, kombucha and kimchee (and more!) in their home kitchens. We'll reveal the mysteries of ferments and give everyone cultures and samples to take home.


We'll lunch at the highly regarded Vergennes Laundry, known for their homemade breads, yogurt, French pastries and espresso.


In the afternoon we'll tour Agricola Farm's pig farm and learn how Ale has brought her Italian upbringing to Vermont, from her selection of heritage breeds to her focus on quality and Italian-style curing. We will get a live, in-depth demonstration of how Ale butchers a pig, using her knife skills to carve desirable cuts, utlilizing the whole animal from nose to tail. We'll finish our time at Agricola with a farm-to-table meal in her rustic 1850s Victorian/Georgian farm house where we'll experience first hand the pride and passion she puts into her farming practices.

Day 4: Honey, Hikes and Goodbyes

Afer breakfast, Sunday Funday starts with a beekeeping workshop and honey tasting as we learn how honey flavors can vary based on what has been pollinated.


We'll have a chance to burn off our sugar high with a quick hike up Mt. Philo, a Vermont State Park that provides stunning views of Lake Champlain and the Adirondack Mountains. We'll then head north to Burlington to experience one final cider (and/or) beer tasting in the Queen City over lunch.


We'll bid our adieus and make final airport runs around 3pm.

"I have learned more than I could ever learn in a lecture hall."

- Katie F., Oregon

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