Melissa Pasanen
Rochester D and C
Burlington, VT, United States
Contact Melissa
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Past articles by Melissa:
Overcoming fear to make salted maple penuche fudge
A good candy thermometer and reading through the recipe are essential. → Read More
Vermont Country Store peddles nostalgia, new cookbook
For 70 years, the Orton family business has successfully fed America’s craving for the familiar and old-fashioned. → Read More
A tale of two Vermont farms
Butter- and yogurt-makers partner at creamery in Mad River Valley → Read More
Pros offer tips on throwing a wine and appetizer party
Finger foods and fine wines make entertaining easier → Read More
Talking turkey with the Howrigans
Thanksgiving on the Howrigan farm with a 30-pound turkey (down from 46), 25 people (down from 75) and favorite family recipes → Read More
Archie's Grill to make comeback in Shelburne
Local businessman and loyal customer to reopen Archie's Grill under new ownership → Read More
Monarch and the Milkweed to open in BTV
New restaurant, billed as "fine diner," will open in Burlington early next year → Read More
Gingerbread pancakes from Penny Cluse
It is the season of bare branches, endless leaf-raking and steadily diminishing hours of daylight. And pancakes. → Read More
Young, "gap-year" farmers flourish in VT
A new program of the Vermont Youth Conservation Corps gives high school graduates a farm education → Read More
Growing your own, berries to chicks
Building a self-sufficient life is not simple, an expert says, but "it's in the air." → Read More
Pick-your-own potatoes a 30 year tradition
On a recent fall day in central Vermont, a crowd gathered for an annual pick-your-own tradition of more than 30 years → Read More
Winooski doughnut maker cooks up a food revolution
Winooski's Ren Weiner bakes up food revolution and protests food waste with her beautiful, handcrafted, delicious doughnuts → Read More
Barry Estabrook talks bacon and hogs
Ferrisburgh writer Barry Estabrook talks about his latest book, “Pig Tales” → Read More
Vermont author digs into bacon in new book
While simmering a saucy shredded pork, Barry Estabrook talks about his latest book → Read More
Local secrets to cold brewed coffee
There's more than one way to make a great iced coffee, local experts say → Read More
A table at the farm where the food is raised
Kimball Brook Farm invites diners to enjoy a meal on the farm and take a tour → Read More
Summer school: How to smoke meat and make cheese
Sterling College summer workshops open to all, cover hot topics in food → Read More
One-of-a-kind program boosts farming aspirations of teens
CHARLOTTE – Seventeen-year-old Lydia Smith grew up helping with her family's flock of fiber sheep, gradually taking the lead role in their care. She even learned how to shear them, she explained last Saturday w → Read More
Revolution is fermenting at Rhapsody Natural Foods
Cabot company is introducing New England to Vermont-made organic tempeh, natto and more → Read More
A taste of Taverna Khione: Mezethes to epidórpia
Melissa Pasanen samples many dishes from the new Greek restaurant in Shelburne → Read More