Vermont Edition

Cooking with local Vt. ingredients

By Mikaela Lefrak,

Published November 18, 2021 at 10:57 AM EST

A pan on a lit gas stove. — What questions do you have about cooking with local Vermont ingredients?

Live call-in discussion: This hour, Vermont chefs and local food experts join us to discuss cooking with foraged plants and wild game. They also share ideas for dishes to make with local ingredients, just in time for Thanksgiving. Plus, a conversation with Vermont food writer Rowan Jacobsen about his new book on the global truffle industry.

Broadcast live on Thursday, Nov. 18, 2021 at noon; rebroadcast at 7 p.m.

Have questions, comments or tips? Send us a message or tweet us @vermontedition.

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Mikaela Lefrak

Mikaela Lefrak joined Vermont Public in 2021 as co-host and senior producer of Vermont Edition. Her stories have aired nationally on Morning Edition, All Things Considered, Weekend Edition, Marketplace, The World and Here & Now. A seasoned local reporter, Mikaela has won two regional Edward R. Murrow awards and a Public Media Journalists Association award for her work.

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Connor Cyrus

Connor Cyrus joined Vermont Public as host and senior producer in March 2021. He was a morning reporter at WJAR in Providence, Rhode Island. A graduate of Lyndon State College (now Northern Vermont University), he started his reporting career as an intern at WPTZ, later working for WAGM in Presque Isle, Maine, and WCAX Channel 3, where he covered a broad range of stories from Vermont’s dairy industry to the nurses’ strikes at UVM Medical Center. He’s passionate about journalism’s ability to shed light on complex or difficult topics, as well as giving voice to underrepresented communities.

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Lydia Brown

Lydia worked for Vermont Public Radio and Vermont PBS from 2019 until 2022.

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