AltWeeklies Wire
Bites and Bytesnew
Should online food culture give reporters and restaurateurs indigestion?
Seven Days |
Suzanne Podhaizer |
10-15-2010 |
Food+Drink
Getting By: Vermont Thrift-Seekers Practice Glean Livingnew
The process of culling leftovers from farmers' fields, called gleaning, is as old as agriculture itself. Several Bible passages actually mandate that growers leave the last bits of the harvest for "the poor and the stranger."
Seven Days |
Suzanne Podhaizer |
10-05-2009 |
Food+Drink
Vermont Restaurants Struggle With the Packaging Issuenew
Nearly everybody gets food "wrapped up to go" at some point. And eco-conscious diners judge restaurants on their packaging. But when options include Styrofoam, aluminum, corn, bamboo and recyclable plastic, the decision is anything but easy.
Seven Days |
Suzanne Podhaizer |
06-26-2009 |
Food+Drink
A Burlington Couple Satisfies Cravings for Not-quite-meatnew
When a conscious carnivore falls in love with a vegetarian, something has to replace the sausages at breakfast. The result: hearty, flavorful and filling "veggie patties" that don't taste or look like flesh but satisfy meat-eaters.
Seven Days |
Suzanne Podhaizer |
07-18-2008 |
Food+Drink
Michael Pollan on Vermont and the Challenges of Eating Well in the 21st Centurynew
He says Vermont is 30 years ahead of the food-production curve.
Seven Days |
Suzanne Podhaizer |
06-20-2008 |
Author Profiles & Interviews
With a Halal Slaughter Facility, a Vermont Farmer Becomes an Unlikely Cultural Ambassadornew
Halal meat isn't easy to come by in the Green Mountains. "These people have a right to participate in their religious convictions," Arthur Meade suggests. "And there's no place in the state to do it. I allow people to practice their beliefs in clean, safe conditions. They bless the animals. It's a little bit of home."
Seven Days |
Suzanne Podhaizer |
06-13-2008 |
Food+Drink
On the Yak Tracknew
Vermont agriculture's next great hope hails from the Himalayas.
Seven Days |
Suzanne Podhaizer |
05-05-2008 |
Food+Drink
Made in Hop Heavennew
Why beer might just replace wine as the perfect cheese partner
Seven Days |
Suzanne Podhaizer |
02-29-2008 |
Food+Drink
Garrett Oliver Spreads the Good Brewsnew
The Brooklyn Brewery brewmaster talks about his views on the current beer scene and where Vermont fits in.
Seven Days |
Suzanne Podhaizer |
02-29-2008 |
Food+Drink
From the Kitchen, With Lovenew
Think you have trouble finding time for a romantic meal? Try being a chef.
Seven Days |
Suzanne Podhaizer |
02-15-2008 |
Food+Drink
Attention, Shoppersnew
An unofficial guide to the Burlington area's organic aisles.
Seven Days |
Suzanne Podhaizer |
02-01-2008 |
Food+Drink
Niche Software Companies Take Hold in Vermontnew
We take a closer look at five of Vermont's software developers to find out why they're here, and how they found their markets.
Seven Days |
Cathy Resmer, Kevin J. Kelley, Mike Ives, Paula Routly and Suzanne Podhaizer |
01-25-2008 |
Business & Labor
Tags: business & labor
Good to the Last Bytenew
Gamers who whip up virtual vittles explain the appeal.
Seven Days |
Suzanne Podhaizer |
01-25-2008 |
Food+Drink
Will Vermont's Legislators Stand Behind Raw Milk?new
The agricultural advocacy group Rural Vermont drafts a bill to help local farmers keep it raw.
Seven Days |
Suzanne Podhaizer |
01-18-2008 |
Food+Drink
Cooking the Booksnew
A New York Times editor offers his recipe for cookbook success
Seven Days |
Suzanne Podhaizer |
01-11-2008 |
Food+Drink
