A leader in the farm-to-table movement, Vermont treasures its agricultural heritage and working landscape. From maple sugarhouses to hillsides dotted with black-and-white cows, the state is full of foods that are raised, crafted, caught and foraged locally. Iconic food and drink includes classic New England recipes with nods to the native Abenaki people and to Quebec up north. At the same time, a new generation of chefs has become known for fresh takes on traditional ingredients like heirloom cornmeal, venison and fiddlehead ferns.

Illustration by Hello Neighbor Designs