Holidays are all about food and traditions at the table. We've invited two Vermont chefs, father and son, to share their stories and ideas about families, cooking and holiday food.

Food can sometimes ease the transition of immigrants to a new country.  And cooking traditional meals can connect generations of families to their heritage. 

The finest tasting coffee comes from Colombia, but changing climate is hampering crop yields. 

On this week's VPR Table, we'll explore Vermont's rural sugaring tradition.

Not your grandma's "church lady" cookbook -- Calais native Louise Andrews Kent revolutionized the rural cookbook with poetic prose as "Mrs. Appleyard".

Vermonters get back to their roots ... and their tubers, and their hardy greens.

Praise to the innovative farmers, the passionate artisans, and the gastronomers that make Vermont's food economy uniquely robust.

Tech savvy foodies can share their favorite ingredients and recipes on Twitter. "Follow" Marialisa Calta as she decodes "Eat Tweet," on The VPR Table Friday afternoon and Saturday morning.

Marialisa Calta shares the ancient history and a localvore love of popcorn.

"Vermont may have more cooperative spirit than any other state in the country" Marialisa Calta tells us how to bring it to the table, tune in Friday at 5:55pm and Saturday at 8:55am for potluck tips.

For this first edition of The VPR Table on VPR, Marialisa Calta offers a history lesson on meatloaf - it all started in the 5th century with peacocks!  She shares her advice on making marvelous meatloaf - and recipes!

Author Lynne Christy Anderson shares culinary traditions and stories from her book, "Breaking Bread: Recipes and Stories from Immigrant Kitchens." Plus, today's young female clowns are working to break down barriers in what remains a male-dominated profession.  And we read from your letters.

Our definition of 'fresh food' is ever-changing - driven by technology and public perceptions. We talk about the history and meaning of freshness. Also, James Sturm on his new graphic novel, and we open our mailbag.