AltWeeklies Wire
The Earthiest Roastnew
A gourmet meal is cooked in compost.
Seven Days |
Corin Hirsch |
11-20-2012 |
Food+Drink
Tags: Agriculture
Steak Holdersnew
Vermonters can't get enough local meat — and that's good news for beef farmers.
Seven Days |
Kathryn Flagg |
04-24-2012 |
Food+Drink
Tags: Vermont Beef, Vermont Steak
Cider Buzznew
The apple's hard stuff makes a comeback.
Seven Days |
Kathryn Flagg |
01-17-2012 |
Food+Drink
Tags: Apple Cider, Hard Cider
The Big Cheesenew
Vermont farmers consider the price, and sustainability, of dairy goats.
Seven Days |
Corin Hirsch |
07-11-2011 |
Food+Drink
Merry Meatlessnew
Four writers try the holiday roast alternatives.
Seven Days |
Alice Levitt, Diane Sullivan, Lauren Ober and Steve Hadeka |
12-17-2010 |
Food+Drink
Three-Bird Nightnew
Getting a wrap on turducken, one layer at a time.
Seven Days |
Alice Levitt |
11-19-2010 |
Food+Drink
Tags: Thanksgiving, Turducken
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 Wine Maven Explains What's So Special About Champagnenew
Cruising the aisles of the wine department, holiday shoppers will quickly realize that only a fraction of the bottles contain "real" Champagne. So what on Earth do all those other green glass bulbs hold?
Seven Days |
Michael Olwell |
12-29-2008 |
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
Recipe: Mini BLTsnew
These mini-BLTs are complicated enough to trigger surprise and smiles, yet simple enough for a home chef to make pretty easily. Potential variations on the recipe abound, if you're the type to find fun in cutesy culinary experiments.
Seven Days |
Meghan Dewald |
06-20-2008 |
Food+Drink
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
A Wannabee Butcher Tries Out Her Chopsnew
Some middle-aged dudes might fantasize about rock-star camp. Others will pay a mint to don big-league pinstripes and run around the field. Me, I just wanted to dismember an animal.
Seven Days |
Alice Levitt |
04-28-2008 |
Food+Drink
