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

Re: “How Can Farm-to-Table Restaurants Survive?

If you price so there is no margin for error, you're awaiting the one disaster that takes you out. If you are producing good honest faire, are willing to stand behind it, charge for it. If folks aren't willing to pay then let them go to mcdonalds while you serve those that appreciate good food not just cheap food. When you price properly you give your patrons the opportunity to come back tomorrow. Being one step from gone means tomorrow I may have to find another place to eat, not a choice your loyal customers want to make. Cheaper is better is not the answer for consumers unless they agree that that is the way they want their paycheck viewed.

Posted by Bill Magnus on 04/27/2016 at 12:39 PM

Re: “How Can Farm-to-Table Restaurants Survive?

>"My salary is not that much more than the highest-paid person here," the chef reveals.

Controversial opinion: IMHO, that's as it should be. An owner shouldn't get much more than the people working for them (though they should get a little more!) since your staff are as invaluable to your restaurantas you are, quite frankly.

More broadly, I wonder if small farms couldn't create more co-ops with each other--basically, outsource their supply chain so they can focus on farming instead of selling their produce.

Posted by Katherine Isham on 04/25/2016 at 11:47 PM

Re: “Salvation Farms' Programs Turn Surplus Into Plenty

I am glad to see Seven Days covering such an important topic. I would like to clarify a few points about Farm to Plate. Farm to Plate is not an organization; it is Vermont’s food system plan being implemented by over 350 organizations statewide to increase economic development & jobs in the farm & food sector and improve access to healthy local food for all Vermonters. The plan includes strategies on expanding gleaning practices, and the Farm to Plate Network considers gleaning and surplus management to be a very important way to increase Vermonter’s access to local produce. Salvation Farms is leading the state with this work, along with organizations such as the Vermont Foodbank. They are both active members of the Farm to Plate Network. The Network has been working to support a wide variety of food rescue efforts to help reach Vermont’s Act 148 goals, which mandates food rescue and other efforts to reduce food waste. There is still a long way to go. It will take the effort of all Vermonters to help ensure food is not wasted and no one goes hungry. Fortunately, our local food system can play a big role in getting us there. --Erica Campbell, VT Farm to Plate Network Director

1 like, 0 dislikes
Posted by Erica Campbell on 04/22/2016 at 3:18 PM

Re: “How Can Farm-to-Table Restaurants Survive?

The excellent Tampa Bay Times article on fraudulent locavore claims includes this readers comment ,"Places be full of tattooed gullible nobhead hipster dicks.". Although it reads as scatological prose, it's a comment I can get behind . How about we judge the taste , presentation and ambiance of our restaurant meals and stop getting so caught up with the bloodlines of the ingredients .

2 likes, 4 dislikes
Posted by Rich ard on 04/21/2016 at 10:53 PM

Re: “How Can Farm-to-Table Restaurants Survive?

This story was well done. Well balanced. A bold commentary about a challenging industry. We have a small restaurant in our family and so appreciate the dedication to business that it takes to be financially successful.

5 likes, 0 dislikes
Posted by Larry Johnson on 04/21/2016 at 5:39 AM

Re: “Exploring Brattleboro's Eateries

Ditto for Amy's. Always fresh and they use top quality ingredients. Their home baked breads are tops and there is a large variety too. Their sandwitches are quite big, delicious and creative. Soups and salads are outstanding and their cakes and cookies taste so good, you know they don't skimp on quality ingredients.

2 likes, 0 dislikes
Posted by bobbe on 04/13/2016 at 9:54 PM

Re: “Exploring Brattleboro's Eateries

You only mentioned the newcomers. Amy's is still the source of sustenance for the locals, and The Backside Cafe has moved location and transformed into the fantastic Flamingo Diner on Canal Street.

6 likes, 0 dislikes
Posted by Patricia Sheehan on 04/13/2016 at 6:07 PM

Re: “Exploring Brattleboro's Eateries

what, no Elliot Street Fish and Chips mention? it's the best place in town to get fish and chips and the only place to get an awesome Falafel wrap. They also have a handful of other delicious items. It's worth checking out next time any of you guys are down and Brattleboro.

6 likes, 0 dislikes
Posted by Jason Scaggs on 04/13/2016 at 5:45 PM

Re: “Exploring Brattleboro's Eateries

You missed PANDA NORTH!

2 likes, 0 dislikes
Posted by nmr on 04/13/2016 at 5:08 PM

Re: “Exploring Brattleboro's Eateries

I'm disappointed that my favorite place to grab a bite to eat in Brattleboro wasn't mentioned! Elliot Street Fish, Chips and More has some of the best food in the area. Their food is super fresh and made to order. Not to mention the atmosphere is funky and comfortable, often featuring artwork from local artists!

4 likes, 0 dislikes
Posted by jamie244 on 04/13/2016 at 4:15 PM

Re: “Exploring Brattleboro's Eateries

You missed the best kept secret in Brattleboro. Kipling's Restaurant & Pub. Great pub food at very fair prices, service is the best in town, excellent variety of beers and spirits. Located right next to McNeils Brewery on Elliot Street. Check it out.

3 likes, 0 dislikes
Posted by Scottee on 04/13/2016 at 1:39 PM

Re: “One Dish: In Praise of Mirabelles' Popover

Thanks for such an enticing account of breakfast. My wife and I love popovers and find them under represented in general. This is one reason the Swinging Pinwheel won our loyalty recently. We will definitely sashe into Mirabels for breakfast soon!

Posted by John-Barbie Koier on 03/05/2016 at 1:09 PM

Re: “Vermont's Red Kite Candy Is Soaring

Best caramels ever! Bring back the Buckeyes... Jaybird

1 like, 0 dislikes
Posted by Jay Lutterman on 02/10/2016 at 9:41 PM

Re: “Sour Power: Probiotics Surge in Popularity

Don't forget Root 5 Farm's fantastic Sauerkraut, based in Fairlee.

Posted by Deborah Frankel Reese on 01/27/2016 at 11:12 AM

Re: “Sour Power: Probiotics Surge in Popularity

Don't forget Arethustra Farms sauerkraut, grown in Ferrisburg and made in Burlington!

2 likes, 0 dislikes
Posted by megstyle on 01/21/2016 at 10:29 PM

Re: “A Bove's Waitress Looks Back on Nearly 40 Years

I am one of the many people Martha watched grow and shrink with family and the last time my grown men spns visited we got the same order of Bove's to go. Comfort place. Comfort food. Great person, Martha. Enjoy the sunsets.

2 likes, 0 dislikes
Posted by Nancy Cathcart on 01/02/2016 at 10:47 AM

Re: “A Bove's Waitress Looks Back on Nearly 40 Years

It was a treat 2 enter this speciAl place and bri,g friends f or the first time. Everyone loved the dining experience. I will miss Boves immensely.

3 likes, 0 dislikes
Posted by Alan Goldman on 12/25/2015 at 2:44 AM

Re: “A Bove's Waitress Looks Back on Nearly 40 Years

The last vestige of Little Italy.

2 likes, 0 dislikes
Posted by Mark Montalban on 12/24/2015 at 7:44 AM

Re: “A Bove's Waitress Looks Back on Nearly 40 Years

Your an amazing person Martha

4 likes, 0 dislikes
Posted by R.j. Sweeney on 12/23/2015 at 3:07 PM

Re: “Holiday Shopping for Food in Montréal

Fun to read this! I've declared leftovers a million times and no one seems to care. I'd say go for it.

2 likes, 0 dislikes
Posted by Alice Levitt on 12/01/2015 at 9:37 PM

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