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Comment Archives: stories: Food + Drink

Re: “Shy Guy Gelato Opens Burlington Shop

This is the BEST gelato and such nice people! Great news!!!

Posted by barbaraelizabeth on 06/29/2016 at 11:01 AM

Re: “Shy Guy Gelato Opens Burlington Shop

Shy Guys gelato is awesome! Can't wait to see it available for all! Check it out.

5 likes, 0 dislikes
Posted by Christine Fead on 06/23/2016 at 2:43 PM

Re: “New Coffee Shop Onyx Tonics Focuses on the Beans

This is great news! Jason is one of the region's best baristas, and that's a crowded field these days.

2 likes, 0 dislikes
Posted by RudigerVT on 06/20/2016 at 10:24 AM

Re: “Drink Up: Middlebury Chocolates' Made-to-Order Shake

Dear Richard, yes, we sell our chocolate bars for $6.95/ea and we also produce a special series called "Epoch" that range from $12 to $18, depending on the bar. Unlike Lindt or Ghirardelli who manufacture bulk chocolate using commodity grade cocoa, lots of extra cocoa butter, soy lecithin, and other flavor enhancers/neutralizers, we craft small batches of chocolate from sustainably produced, organic cocoa, we press our own cocoa butter in house, use no emulsifiers, and add only organic sugar and whole spices. We sort, roast, winnow, and refine all our own cocoa, with each small batch of chocolate taking over a week to produce (60 days in the case of our Epoch bars). If you find no value in what we offer and prefer Lindt, Ghirardelli, or any of the other bulk commercial manufacturers, that is perfectly okay, but please know that we and many others find immense value in a producing and consuming products that are better for our bodies, better for the ecosystem, and better for the economic chain in which they are produced. Just FYI, our milkshakes are $5 - comparable to what you might pay for a creemee-based shake consisting primarily of corn syrup and hydrogenated oils... except ours are lovingly made with local cream, milk, organic sugar, and other homemade components. Thank you for your comment, as it has provided a great opportunity to provide this distinguishing information for others to assess and decide where they place value.

10 likes, 0 dislikes
Posted by Middlebury Chocolates on 06/18/2016 at 11:17 AM

Re: “An Iraqi Lunch, and a Farewell

Best to you with your move, Suaad!

Posted by Heather Davis on 06/18/2016 at 10:17 AM

Re: “Drink Up: Middlebury Chocolates' Made-to-Order Shake

I'm sure the milkshakes are good at Middlebury Chocolates but how much are they ? Their price for a regular size chocolate bar is $6.95 . Shockingly they also sell "limited editions" of the same size 2 ounce bars for $16 .Seriously ? I'm thinking Lindt or Ghirardelli are good enough for me .I'm also wondering what a shake costs here .

0 likes, 6 dislikes
Posted by Rich ard on 06/16/2016 at 4:44 PM

Re: “Dining on a Dime: Mule Bar's $8 Cheeseburger-and-Fries

I love burgers, but the phrase "its dairy-fat grease mixes with the meat juices and seeps into the brioche" is a little gross.

5 likes, 1 dislike
Posted by The Oracle on 06/14/2016 at 6:22 PM

Re: “New and Improved Growler Garage to Reopen

No Parking. Lugging growlers down Main Street. How convenient.

7 likes, 10 dislikes
Posted by Bryan Bouchard on 06/14/2016 at 5:38 PM

Re: “Danville's Red Barn Brewing Opens Its Doors

A bomber is a bottle. 32oz would still be a growler.

Posted by Justin Clough on 06/13/2016 at 1:17 AM

Re: “Lunch and Lanes at Stowe Bowl

It's so great to read so many articles by Suzanne Podhaizer again. Her food writing has been missed.

Posted by Jessica on 06/11/2016 at 7:09 AM

Re: “Chef, Farmer, Eater: More Talk With Food Writer Ruth Reichl

Interesting notions. She really highlights many of the issues in food today without solving any of them. I find that her understanding is quite confused as to what the real issues are. Confusing so many different issues and putting them into one basket is part of what is making good food elite. Confusing marketing strategies, such as the "local" movement with actual sustainability strategies such as organic, and asking the common man to follow the chef into "good eating". It is all mixed up.

Chefs by definition are elitist. That's their whole game. They have to set themselves apart in order to demand a price that rewards their innovation. That's a reality. What they come up with is the definition of elitism. As a community we co-opt their innovation and make it mainstream. During the last two decades chefs have gone down the elite path of "local" and used it as both a method of increasing the quality of their product, and reducing competition. But it is a marketing strategy that far too many people have bought into as a moral, or environmental, strategy.

The facts are hard to take sometimes. They don't fit our belief systems all the time, so we tend to ignore them. We need to defeat the Monsanto trends through national and international action, not by supporting a few growers in our own back yard. Vermont represents .2% of the US population. Local food is great for our local economy, and those elite that can afford to pay 50% - 300% more, but no significant impact on the national food system.

We need to get away from confusing marketing movements ("local"), aesthetic movements, and true sustainability methodology, such as organic farming and soil conservation.

2 likes, 0 dislikes
Posted by Phil on 06/06/2016 at 8:37 AM

Re: “Bon App?

this sounds sooo good! perfect summer recipes I’m trying this for sure!

Posted by Asad Coc on 06/01/2016 at 8:33 AM

Re: “Sampling Seven Food Trucks of Summer 2016

Rockingham has Smokin' Bowls...it's great food, reasonably priced. And there a new place on Putney Road...at the motel parking lot- awesome breakfast and lunch items!

Posted by Pamela Simmons on 05/30/2016 at 8:24 PM

Re: “Farmers Market Kitchen: Dandelion Pesto

I made this and am in love with it.

1 like, 0 dislikes
Posted by Rachel Elizabeth Jones on 05/30/2016 at 9:42 AM

Re: “Park Row Café Relaunching With Burgers and Fries

will miss their pancakes i wouldn't get them at any other place. they were so light and fluffy. best breakfast around.

Posted by Christine Matusevich on 05/24/2016 at 5:41 PM

Re: “Blue Cat Owner Ozzy Giral Dies at 36

Taking a break from my college teaching of international students in NY, I visited the Blue Cat over Christmas, 2015 for the first time. My immediate impression of the venue was, "What a great find!". Admittedly, I am a "foodie" and when traveling, I make a point of saying hello to chat with the owner. and express my appreciation and respect for the staff's efforts. Thus, I met "Ozzy" and we enjoyed a warm conversation while he was preparing an entree. It was evident that Ozzy loved giving of his talents. The Blue Cat reflects this in so many ways: a quiet, cozy atmosphere, sumptuous meals, and a veiled hint of romanticism. I only recently heard of Ozzy's passing when I called to make a reservation for my upcoming visit in June. My friends noted that the name Ozgur is of Turkish origin and means "free". Upon my June visit, I plan to toast this fine gentleman with these words: May Ozzy's spirit forever be free to inspire all who visit the Blue Cat.
My deepest sympathies to Mariasha and family.
Best,
Wayne Kennedy

0 likes, 1 dislike
Posted by w. w. kennedy on 05/18/2016 at 6:32 PM

Re: “Farmers Market Kitchen: Shoots 'n' Ranch

Are you aware of how publishing articles about using wild plants for cooking leads to "tragedy of the commons"? Ostrich ferns and wild leeks/ramps are being severely over-harvested. Check Winooski Valley Park District sites. Formerly widespread plants (think Passenger Pigeons) are becoming severely overharvested and the unthinkable may happen with these species: sought by loyal localvore/forager readers and creating increased demand by restaurants and natural food stores. My first reaction to this article was "Oh no!!!!! Now Solomon's Seal, too"?? Not nearly as widespread as the above plants. Publishing articles like this is ethically irresponsible to our local ecological communities! Encourage consumption with recipes, etc. for invasive wild edibles instead, every year, e.g. Garlic Mustard, Japanese Bamboo. Make it a win, win, for the environment, not a repeat of the Passenger Pigeon fiasco!

2 likes, 3 dislikes
Posted by Kate Kellogg Kruesi on 05/11/2016 at 7:23 AM

Re: “Carol's Hungry Mind Adds Café on Route 7

Unfortunately john you visiting once a month will not help this poor decision. Not a destination location, commuters driving 55 plus on that stretch, established dining locations all around this location. Shame on friends who encouraged this. I'm sure the same latte drinking pretentious folks who inhabit the Middlebury location. At least the failure cannot be blamed on the college and railway work blame might be a stretch as well.

4 likes, 0 dislikes
Posted by addison on 05/09/2016 at 6:48 PM

Re: “Gilfeather Turnip Named Vermont State Vegetable

I'm a Gilfeather and my birthday is October 23rd, so I think I should spend my next birthday in VT at the Gilfeather Turnip Festival!

2 likes, 0 dislikes
Posted by Patty Gilfeather Hecht on 05/07/2016 at 10:55 PM

Re: “Mr. Mikes Pizza Opens Side Bar

Totally disagree!

2 likes, 0 dislikes
Posted by Fronk on 05/07/2016 at 7:46 AM

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