How did the show come about?
In January of 2005 VPT was asked to do a show focused on the wonderful Vermont products available to chefs and the chefs who use them. Weeks later a script was e-mailed and an Executive Producer thought the show was promising. For over a year the show sat waiting for the day when the idea could be reborn as a television program. Through a generous grant from the USDA the show became a reality.

Why make a show about food in Vermont?
Those who grow up in Vermont are fortunate enough to be surrounded by agriculture and the farming that brings food to our nation’s tables. Farmers are neighbors, teachers, politicians and, most importantly, friends. Vermont is home to some of the last small-scale farming going on in this country. We are fortunate to have farmers’ markets and restaurants serving up fresh local food all over the state. We hope that a show like Feast in the Making can inspire Vermonters to continue to let our agricultural heritage bloom, and maybe help convince more folks to pick up the challenge of rebuilding the family farm.

Who are these chefs?
Many of the chefs on Feast in the Making are people who, in their private time, work with a multitude of non-profit groups focused on keeping the family farm alive and kicking. These chefs have trained all over the world and have worked in the best kitchens - and they’ve committed themselves to buying local products whenever possible and when in season. Most of these chefs belong to a group called the Vermont Fresh Network, which is a group created to bring the farm to the backdoor of restaurants all over the state.

How can I do my part to help a local farm?
The best way to help a local farmer is to buy directly from them when available (at a farm stand or farmers’ market). The American farmer usually receives 10% of your final purchase amount. If you buy lettuce for $3.00 at a grocery store, a farmer may only get 30 cents from that purchase. It is difficult for the farmer to rebuild, update and distribute product on that kind of money. The only way to compete is to become larger. Recalled food due to salmonella, e-coli, fecal coliform, toxin and pesticide overuse could become common because the only way to make ends meet is to be bigger. If small farms can make enough money and remain financially stable, they can remain independent, family owned and operated, and in your community.