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Comment Archives: stories: Food + Drink

Re: “Remembering Karen Freudenberger, Founder of Pine Island Farm

Oh no! Karen was an absolutely amazing human being on so many levels. What a tremendous loss. My deepest condolences to her family.

5 likes, 0 dislikes
Posted by Laura Hale on 12/08/2016 at 9:52 AM

Re: “Great Northern to Take Over South End Kitchen Space

yes! Please have lots of vegan options. Many South Enders will thank you for it. Thank you!!!

0 likes, 1 dislike
Posted by Joanna Grossman on 12/07/2016 at 9:53 PM

Re: “Church Street Tavern Adds Second Location

Thanks for all the feedback, folks. This location is just south of Proctor Avenue, which marks the city line on the east side of Shelburne Rd. we've corrected the story accordingly. For reference, here's the city's boundary map:

5 likes, 0 dislikes
Posted by Andrea Suozzo on 12/07/2016 at 9:36 AM

Re: “Church Street Tavern Adds Second Location

Actually, Penelope, you're wrong and I'm sure it's not the first time.…

3 likes, 1 dislike
Posted by The Oracle on 12/06/2016 at 11:01 PM

Re: “Church Street Tavern Adds Second Location

Nope, actually this location really is in Burlington. South Burlington begins just a bit further...wait for it...'south' of Burlington.

2 likes, 5 dislikes
Posted by Penelope on 12/06/2016 at 7:39 PM

Re: “Church Street Tavern Adds Second Location

It's South Burlington, not Burlington.

6 likes, 3 dislikes
Posted by The Oracle on 12/06/2016 at 6:06 PM

Re: “Dining on a Dime: Costello's Market

I love Costello's Market and have been going there for years however It's a stretch to write about them for "Dining on a Dime" being that I never leave there without spending at least 15-25$ and that is for just one person's lunch without dessert. I'm not a heaver eater BTW it's just the price point that does this. The food is really good but there are much better options around Middlebury for the conscience eater. Thanks

1 like, 1 dislike
Posted by eaterVT on 12/05/2016 at 10:01 AM

Re: “Grilling the Chef: Adam Longworth, the Common Man

I'm very proud of you Adam Longworth! Congratulations on all your accomplishments and successes!! I will always remember your high school graduation when the last time I saw you. What a wonderful young man you still are!! Hug your parents and sisters for me. Love you bunches nephew! Aunt Pat :-)

Posted by Silver Chariot2016 on 12/05/2016 at 9:55 AM

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.

4 likes, 0 dislikes
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.

1 like, 4 dislikes
Posted by arntist on 12/02/2016 at 5:53 PM

Re: “Donny's New York Pizza, Junior's Rustico Close

I'm sorry to see Donny's close. They made great pizza there and the chef's father, Demetrius (sp?), was always on site and very friendly. We are from Brattleboro, but made a point of visiting Donny's while each of our three children went to nearby colleges. We will miss our trips to Donny's; I wish the family all the best!
Tom D.

Posted by Tom D. on 12/01/2016 at 1:59 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 .

Posted by Rich ard on 11/30/2016 at 10:10 PM

Re: “Kickback Brewery Prepares for Launch

I'm glad someone is finally meeting the untapped market demand for local beer in Chittenden County.

13 likes, 0 dislikes
Posted by Michael Gaskin on 11/30/2016 at 8:48 PM

Re: “Dining on a Dime: Boustan

The pink pickle is almost certainly turnip. Turnips pickled with a beet in each jar is a staple of regional cuisine.

0 likes, 1 dislike
Posted by John Walters on 11/28/2016 at 9:08 AM

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

Re: “Getting It to Go - Green?

Go green concept will bring a suitable change in our community. Under this concept, we may utilize the recycling methods, environmental safety concerns, reduce pollution, and many other awareness programs. From here in this article, we learn some basic things about go green concept and eco-friendly. Thanks for such a wonderful article.

Posted by chrisdunn on 11/26/2016 at 5:15 AM

Re: “Mill River Brewery, Plus BBQ, to Open in St. Albans

Can I apply for a position there?!

Posted by Sarah Muller on 11/23/2016 at 6:20 PM

Re: “Herbalists Explore Plants and Wellness

Thank you for writing about herbalism in Vermont. However, you are mistaken when you stated that there is no relation between the plant and the marshmallow confection. This confection is the modern version of a medicinal confection made from Althaea officinalis, the marshmallow plant.

Posted by flyingbearbotanicals on 11/22/2016 at 8:12 AM

Re: “Food and Chaucer at the Isole Dinner Club

Disclosures never precede an article, whether it's Seven Days or other publication. This also wasn't much of a disclosure - volunteering? Normally one would only need to disclose for a paid situation so this author went above and beyond. As for the oatcakes, the author provided only a description, not praise, for them.

2 likes, 0 dislikes
Posted by Margaux on 11/20/2016 at 1:38 PM

Re: “Pro Tips on Pulling Off Thanksgiving Dinner

Hi Barbara,

That was exactly the point! I was 20-years-old when I decided to make that "really special" meal for my family -- who didn't have the money to go out to restaurants -- but I didn't yet know how to make pasta dough properly, and boy did I ruin it.

That was 19 years ago. In the intervening years, I realized that it was better to make less fancy stuff, and to be more casual about it, so that dinner would be on the table on time. Last year, I forget about the turkey because we were playing board games, and it was a little dry. No big deal! But having a good menu plan and good tools makes it easier to have a delicious meal, *and* have fun.

Not sure which pieces you've read, but we try to mix up serious reportage with first-person stuff, so I write a mix of both.

Posted by Suzanne Podhaizer on 11/17/2016 at 11:48 AM

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