King Arthur's Sift Magazine; Cabot Creamery's New Cookbook | Food News | Seven Days | Vermont's Independent Voice
Pin It

King Arthur's Sift Magazine; Cabot Creamery's New Cookbook 

click to enlarge sidedishes3-1.jpg

Foodies shopping at bookstores and Price Chopper supermarkets in the past week may have spotted a new kid on the magazine rack. Norwich's King Arthur Flour released 97,000 copies of the premiere issue of Sift magazine on February 24.

The glossy, nationally distributed publication specializes in glistening "food porn" photos of baked goods ranging from hot cross buns to gluten-free pizza. Editorial director Susan Reid, a former New England Culinary Institute chef-instructor, says the national magazine is an upscale replacement for King Arthur's Baking Sheet newsletter. Started 20 years ago, the retired publication began life "run off on a mimeograph machine," Reid recalls.

But, as the 225-year-old brand gained national prominence in the last decade, King Arthur headquarters decided to get the word out in a broader way. "We put the Baking Sheet to bed and redirected our resources toward photography and content," Reid says.

Two additional issues of Sift will hit stands this year, in August and October. Subscriptions aren't yet being offered.

More Vermont food folks gained a national stage last month with the release of The Cabot Creamery Cookbook: Simple, Wholesome Dishes From America's Best Dairy Farms. Food writer and editor Melissa Pasanen curated the recipes and wrote profiles of 16 different dairy farms around New England that provide milk to the cheesemaker.

Pasanen chose the dishes from Cabot's database, featuring recipes from the company's "spokes-chef," Jimmy Kennedy, late of Plainfield's now-closed River Run, as well as nutritionists and bloggers.

"I had to pick recipes that had a good variety of uses of types of dairy that Cabot has," Pasanen explains. "I adore cheddar and butter and all those things, but it was actually really nice to feature recipes that used the line of Greek yogurt, too."

Those recipes range from Kennedy's Ver-Monte Cristo — an apple-laden take on the buttery, cheesy croque monsieur — to a Pasanen-shepherded array of yogurt smoothies.

Writers, chefs and cheesemakers aren't the only Vermonters getting a spotlight in the book: Local photographer Jessica Anderson shot many of its appealing stills.

The original print version of this article was headlined "Lick the Page"

Related Locations

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

About The Author

Alice Levitt

Alice Levitt

AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.


Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

What do you cook in early spring?

  • Lots of pasta, potatoes and other carb-heavy stuff.
  • Winter things: squash, root veggies, the like.
  • I embrace non-local produce and go all-in for mangoes, baby-green salads and avocado toast.
  • I'm all about the early-spring salad: endives, radicchio and other bitter greens with shaved roots and eggs!
  • All of the above!

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation