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by Jesse North

Summer 2011

Here in the kitchen of Pete Colman’s barn-apartment in Plainfield, a small banner on the wall bears the magnanimous faceof the Italian priest and saint Padre Pio, with the words "Don't worry, soon you will be cured.” In the context of this home—just steps away from a sparkling new meat-curing shop that shares the same barn — it’s hard to know just who the saint is addressing: the cook who lives there or...the pig."  

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by Alan Sytsma, Collin Keefe, Danielle Walsh, Hadley Tomicki, Jay Barmann, Jenny Miller, Kara Baskin, and Nick Kindelsperger

April 19, 2011

Check out pasta dish #38, an amazing Salt Café colaboration. 

Husband-and-wife team Suzanne Podhaizer and Dan Green decided to try something novel to cope with the dearth of winter produce in Vermont: They change their menu every few weeks based on themes like Shakespeare, Rome, and the fifties. Podhaizer says the eclectic themes "force us to ... use Vermont ingredients in all kinds of different ways."  

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by Corin Hirsch

March 9, 2011

Seven Days article featuring Vermont's Italian Food heritage living on. 

Not all of Vermont’s Italian-food traditions are hidden or precious — or in Barre. At Cate Farm in Plainfield, Peter Colman cuts, seasons and grinds pork into sausage that he sells to restaurants, in his own farm shop and at the Montpelier Farmers Market. (He cures it to ribbony prosciutto and capicola, too, but they’re not for sale yet.)

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by Sylvia Fagin

February 4, 2011

Packaged meats in the freezer at Vermont Salumi honor system store at Cate's Farm in Plainfield.

Central Italy is not so very far from central Vermont, or won't be if Peter Colman has his say. Colman, owner of the new artisan sausage business Vermont Salumi, is bringing traditional Italian techniques and flavors to Vermont's plates and grills, one hand-spun sausage at a time.

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by Sylvia Fagin

January 20, 2011

Cate Farm Says Farewell to Farmer's Market. Richard Wiswall and wife Sally Coleman, owners of Cate Farm, are pulling out of the Capital City Farmers Market after some 29 years. "We've been at the market every single year except when our kids were born." But Sally and I are 53, and as we get older, we value our free time more and more. We relize there's more to life than working, and what we can shave off our free time is doing the farmers' market."

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January 7, 2011

The VPR Table: The Cure for the Common Pig

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