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By EMMA RO TH-WELLS

WHITE RIVER JUNCTION — Two formerly vacant restaurant spaces on South Main Street have come alive again.On a rainy Thursday afternoon, White River Junction resident Tracie Gunion enjoyed a bite to eat in a new cafe and bakery downtown.But instead of...

By PATRICK ADRIAN

LEBANON — Concerns about traffic safety and a loss of parking spaces due to food trucks near Colburn Park are inspiring the City Council to revisit its rules for downtown vendors.This year, four trucks have permits to operate on South Park Street,...

By PATRICK O’GRADY

CLAREMONT — A developer is planning to bring burritos and burgers to Washington Street.Pending city approvals, DDMNS Realty will build a Chipotle Mexican Grill and a Wendy’s restaurant on the lots at 384 and 392 Washington Street, according to Daniel...

By CHRISTINA DOLAN

WINDSOR — The dining room at Bistro Midva was full of warm light and lively conversation on a September weeknight. At the small tile-topped bar, Kurt Dermody, a West Windsor resident and Ascutney Outdoors board member, and Ryan Palmer, the Windsor...

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WHITE RIVER JUNCTION — A Vermont voucher program is making it easier for low-income residents to access local foods.Through the Farm to Family Coupon program, approximately $164,000 in coupons are now available to Vermont households with incomes at or...

By JUSTIN CAMPFIELD

SOUTH ROYALTON — Kristen Strong had worked in multiple food service industry jobs when she came to the realization that if she was going to work that hard, she wanted to work for herself.After using that motivation to buy South Royalton diner 108...

By RAY COUTURE

WEST LEBANON — About 20 gourmet cooking aficionados hustled into the community room at the Kilton Library Friday night clutching crock pots, platters and dishes. The group, organized as the “Lebanon Gourmet Cooking Meetup” on the social media website...

By NICOLA SMITH

On an icy gray morning, the subject at the Billings Farm & Museum learning kitchen was, appropriately, Cozy Stews and Breads, one of a series of adult classes that are part of the farm and museum’s Backyard Workshops. For Emery Gray, the chef at the...

By RAY COUTURE

SOUTH ROYALTON — When one opportunity burns down, another rises in its place — or at least that was the case for Dan Sherburne and his crew at Carlita’s Cantina, the new Mexican restaurant on Chelsea Street that opened for business last week.On May...

By NICOLA SMITH

In the Filipino language Tagalog, the word “kuya,” or “brother,” is a sign of respect, a mark of amiable connection that precedes a person’s name. Kuya is also the name of a recently opened Filipino-American restaurant in Randolph that is bringing the...

By ERIC SUTPHIN

It’s a simple formula for a restaurant: Offer a limited menu that consists of a few, well-crafted and expertly executed choices. Matt Walker, owner of Broken Hearts Burger in Fairlee, has made this ethos the cornerstone of his business. The...

By BETSY VERECKEY

RANDOLPH — Until this spring, Nisachon “Rung” Morgan had never heard of James Beard.She grew up on a farm in Isaan, in northern Thailand, with eight brothers and sisters and had never cooked professionally. Before she and her husband, Steve Morgan,...

By ROSE TERAMI

WINDSOR — Messay Hall has always loved cooking, and she knew after experimenting in her kitchen with egg roll recipes several years ago that she wanted to turn the idea into something more, she just didn’t know when. While living in Arizona several...

By ALEX HANSON

The shortage of restaurant workers in the Upper Valley has been well-documented, but one factor has gone unexamined.There are a lot of restaurants, food trucks, caterers, sandwich shops, roadside stands, diners, food markets, farmers markets, dining...

By SARAH EARLE

It might not be the most telling metric in their database as fledgling small business owners, but there’s one number that Kendall and Travis Gendron are especially proud of: 14. That’s the number of customers in the record pay-it-forward streak at...

By SARAH EARLE

When Jake Guest arrived at the old Norwich farmhouse where Valerie Woodhouse and Eli Hersh were planning their spring crops last Thursday morning, he did something that still feels a bit strange to him: He knocked on the door.For nearly 40 years,...

By SARAH EARLE

Part of the back-to-the-land migration of the late ’60s, Tom Curren took up residence on Potato Road in Canaan, where he tried his hand at farming while working in the nonprofit sector. It was cold. Not just ordinary New Hampshire cold, but...

By Nicola Smith

Imagine a crumbly pie crust that tastes a little salty and a little sweet, and has the soft, flaking quality of a phyllo. Is it made from flour, vegetable shortening and butter? Flour and lard? The texture and flavor is subtly different from the usual...