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Comment Archives: stories: Food + Drink: Food + Drink Features

Re: “Restaurants That Are Reshaping How We Eat Out

Very interesting article but your title is wrong . We the consumer, are reshaping how restaurants operate . And as you point out, restaurants , certainly the one's that wish to stick around , are looking with steely eyes at the economics of running a small business with severe challenges . They MUST accommodate us . Restaurants can't be a vanity project . They must serve the needs and desires of prospective eaters .That doesn't mean low low prices . It means offering what the consumer values .This goes for all places , not just foodie havens . Otherwise someone else will serve people on dishes which were purchased at a bankruptcy auction .

2 likes, 1 dislike
Posted by Rich ard on 04/20/2017 at 9:21 AM

Re: “How Breweries Are Arting Around With Packaging

Great article.
Since 1988 I have been collecting different beer bottles & cans, mainly attracted by the label-art to track marketing appeal. It is fun to see how brands change/evolve.
My collection was displayed on walls around my basement, knee height up to the ceiling, but with thousands of different bottles/cans my collection has relocated on-line in 2007 (Beer-dulgence).


4 likes, 0 dislikes
Posted by Roger Krasusky on 04/19/2017 at 12:33 PM

Re: “Immune-Boosting Fire Cider Packs Heat

I second the point by David Diaz. This is particularly important in the Trump anti-science era. I think it's fair to wonder how open Seven Days would be to printing an equally science-free article that was in support of, say, Climate-Change denial.

Posted by Nichael Cramer on 02/28/2017 at 3:12 PM

Re: “Immune-Boosting Fire Cider Packs Heat

Actually been available for a while..

Posted by ArtBell on 02/23/2017 at 4:40 PM

Re: “Local Favorite Sandwiches Stack Up

Ha, someone else knows Phil and Jim's, what a riot. We used to go to Philly more and would have them pack hoagies for travel, they know exactly how to do it so the bread does not get soggy, perfect. I am salivating now

Posted by Pixelvt on 02/13/2017 at 6:59 AM

Re: “Local Favorite Sandwiches Stack Up

I love Phil and Jims I wish they were here.

1 like, 0 dislikes
Posted by Pat McGovern Michelson on 02/13/2017 at 1:51 AM

Re: “Local Favorite Sandwiches Stack Up

Growing up in Philly, raised on Philly Hoagies" (big difference) using Amoroso's rolls, made in small neighborhood deli shops, has always jaded my opinions about so called subs elsewhere including Vermont. The main problem is the rolls, nothing compares to Amoroso's for hoagie rolls, period.

A Philly hoagie done right is not overloaded with meat, it is a finely crafted sandwich made with Provelone, Pepper Ham, Capicola, and Genoa Salami. The roll is NEVER sliced in half and a hinge is left and often extra bread is stripped from the insides of the roll. Cheese is always the first thing to go over the hinge using a few slices to reinforce the hinge so the sandwich does not fall apart. Then a few thin slices of Capicola and Salami are layered. Next lettuce, tomato, onions, and ideally hot peppers (or sweet or pickles). Add Oregano flakes, oil, and finally layer the pepper ham on top.

Yes I am picky, but that is how its done and I have seen nothing close in Vermont. BTW Amoroso's rolls are available here, I know two places that use them around Burlington, one of which I offered the Philly hoagie recipe too and looked at me like I was from, well, Philly I guess. I will try King's deli and see if I can convince them to do a hoagie as described above. If any deli shops read this and want more info post how to reach you.

One final note, yes Philly is known for its cheese steaks, which the best of them are made right along with hoagies using, you guessed it, Amoroso's roll. And the best ones are NOT at Pat's and Gino's, do not use cheese whiz, and are made in the neighborhood delis to this day, like my favorite Phil and Jims's in Chester, PA. (see FaceBook)

4 likes, 0 dislikes
Posted by Pixelvt on 02/10/2017 at 6:26 AM

Re: “Local Favorite Sandwiches Stack Up

I must disagree with your assertion that KDC makes the best sandwich in the Burlington area. Have you not gone to eat at Martone's in Essex Jct. Hands down the KING of sandwich joints in our area.

6 likes, 3 dislikes
Posted by lovetoeatoutoften on 02/08/2017 at 11:19 AM

Re: “Meat Brings People Together at Beau Butchery + Bar

Agreed wish this was in Burlington (though I'd like the Old North End)!

NNE already has Bessery's Butcher Shoppe.

3 likes, 0 dislikes
Posted by Benjee on 02/07/2017 at 11:02 PM

Re: “Immune-Boosting Fire Cider Packs Heat

Buying locally produced herbals and tonics is well and good, but honest journalism should state that there is no science to support these claims of immune-boosting, anti-inflammatory, and "broad spectrum antibiotic qualities." Please be balanced and vigilant against fades and boosterism!

1 like, 1 dislike
Posted by David Diaz on 02/07/2017 at 7:59 PM

Re: “Meat Brings People Together at Beau Butchery + Bar

Sounds great please come to Burlington. New north end ideally :)

2 likes, 1 dislike
Posted by Pixelvt on 02/07/2017 at 1:53 PM

Re: “Making a Case for Saturated Fats

Suzanne Podhaizer doubles down on increasing human animal fat consumption.

Suzanne Podhaizer doubles down by referring in her feedback comments to "The French Paradox," as strong evidence that it is high time Americans start eating more animal fat. The French eat a lot of animal fat but have low rates of cardiovascular disease, according to Podhaizer. So, we should follow the French. Hmm! This amounts to wonderful news about bad eating habits and exactly what everyone wants to hear. The truth is that French doctors report their heart disease deaths in a non-standard manner which makes their stats appear highly enviable. Dr. Michael Gregor provides details on this in "What explains the French Paradox" on the website and shows that the French are no different than other nations, entirely within the range of expected deaths rates per consumption levels of animal fats. Most will not catch this so Suzanne goes a long way toward promoting a continued decline in health among Americans. This type of misinformation though is standard fare today in the area of "nutrition advice," unfortunately.

What Explains the French Paradox…

1 like, 1 dislike
Posted by Tobias C. Brown on 02/03/2017 at 1:49 PM

Re: “Making a Case for Saturated Fats

In the 1960s, scientists at Harvard University were bribed by the sugar industry to produce counterfeit studies wrongly linking saturated fat with heart disease. Diabetes and obesity rates have since then quadrupled!

Switch back to full-fat dairy products such as butter and whole milk, instead of denurtured, tasteless and undatisfying products like margarine and semi-skimmed 'milk'. Margarine is basically poison and is GREY before it's dyed yellow! Use saturated fats for cooking as these are extremely heat stable - unlike toxic solvent-extracted 'vegetable oil' which creates cancer-causing aldehydes at high temperatures.

9 likes, 1 dislike
Posted by Thomas Baird on 01/17/2017 at 6:45 PM

Re: “Cheers to Foodie Feats and Frenemies of 2016

Agreed. These meat and potatoes themed-articles make VT seem like a crusty relic, *not* a thought leader in food trends. In NYC, LA, PDX, Europe, and almost everywhere else, plant-based restaurants are trending up and up and up.

4 likes, 0 dislikes
Posted by Joanna Grossman on 12/28/2016 at 5:49 PM

Re: “Cheers to Foodie Feats and Frenemies of 2016

I await a time when there will be a best Vegetarian/Vegan category... sigh... someday...

7 likes, 0 dislikes
Posted by Lisa Morgan Gould on 12/28/2016 at 6:30 AM

Re: “Stone Leaf Teahouse and the Art of Roasting

When Stone Leaf first opened I held my breath: the times were tough, economically speaking, and who (other than John Wetzel) would have thought that a tea shop would survive, let alone flourish. But flourish it has. I drink much more coffee than tea, but I love what Stone Leaf is and offers and visit whenever I can. Congratulations on the shop's success, Stone Leaf. And thanks SevenDays for the piece.

3 likes, 0 dislikes
Posted by Dean Pierce on 12/16/2016 at 7:44 PM

Re: “Vermont Inmates Take to the Kitchen With Farm-to-Prison Program

Why post such a nasty comment without doing any research? A simple Google search for "Vermont farm to seniors" will yield numerous results. This is a great way for our tax dollars to go back to our farmers.

6 likes, 1 dislike
Posted by Lindsay Bryce on 12/03/2016 at 2:21 PM

Re: “Vermont Inmates Take to the Kitchen With Farm-to-Prison Program

Farm to prison? Most Americans have trouble paying for food each week and we are giving farm fresh food to prisoners now. I'm blessed enough to be able to afford whatever food I choose to eat, but there are many who are not as lucky. Also my wife is a nurse and have you ever saw what they feed the elderly? Try giving this out to the needy or homeless shelters. Don't benefit people that have committed crimes. This is one of many things wrong with today's society, it makes me sick.

2 likes, 6 dislikes
Posted by arntist on 12/02/2016 at 5:53 PM

Re: “Vermont Inmates Take to the Kitchen With Farm-to-Prison Program

" After getting picked up for a DUI in 2014, the man had spent the past two years awaiting trial." Seriously ? If true ,waiting 2 years for a DUI trial doesn't seem right . If he had plead guilty he would most likely have been out long ago .

1 like, 0 dislikes
Posted by Rich ard on 11/30/2016 at 10:10 PM

Re: “Vermont Creamery's Non-GMO Cheese Hits the Market

If the cows are fed GMO-containing grain, then, yes, their milk, therefore their cheese, has been tainted with gmo

1 like, 0 dislikes
Posted by Nan O'Halloran on 11/26/2016 at 5:45 PM

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