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Local Food Thrives In Vermont, Architecture Of A Cake

clothbound cheddar cheese

It's hard work up there and it's cold. We have very short growing seasons, but I do think it's more about the collaborations across the system.

That's Amy Trubek Associate Professor in Nutrition and Food Science at University of Vermont. She visited the Earth Eats studios to talk about her research with Vermont artisan cheeses and hypothesize why Vermont seems to the epicenter of the back-to-the-land movement.

Yael Ksander reports from a cake contest that encourages amateur bakers to create a dessert inspired by architecture.

Author Eric Herm waxes lyrical about the poetry of being a farmer.

And in the kitchen, two drink recipes -- the first using strawberries and the second using greens.

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