Vermont's Independent Voice
Browse News
Browse Arts + Culture
Browse Food + Drink
Browse Cannabis
Browse Music
Browse On Screen
Browse Events
Browse Classifieds
Browse Personals
Tuesday, January 2, 2018
Cooking / Opinion A Food Resolution Round-Up
Posted
By Suzanne Podhaizer
on Tue, Jan 2, 2018 at 4:22 PM
During the winter doldrums, how and what we eat seems particularly important — whether to offset holiday excesses, fulfill New Year's resolutions, or find comfort from the cold. Whatever food indulgences we allow between Thanksgiving and New Year's Eve, most of us approach January with a little culinary restraint — and maybe ramp up the gym time.
A glimpse through the Seven Days archives reveals that our food writers past and present have different ways of dealing with dining in January. Here's a brief recap.
Longtime readers likely remember Alice Levitt for her larger-than-life persona and love of meat (her Vermont vanity plate read "bulgogi," referring to the Korean beef dish). But a January 2015 story was all about fresh produce. She even assembled a few coworkers for a juice tasting. 
Melissa Haskin's tenure was short, but we still recall her "taco cleanse." How did that go? Not exactly as expected.
Corin Hirsch took the idea of cleansing a little more seriously, investigating various foods that can give the body a bit of a reboot without fasting. Her recommendations: astringent, acidic and bracing foods, such as bitters, lemon juice and curries.
Some people crave comfort in the cold, and Hannah Palmer Egan seems to be one of them. In January 2016, with help from Haskin, she gathered a sweet selection of slow-cooker recipes.
As for me, I tend to eat the same way I always do, but in the new year I might get a little sillier about it. For several years, I wrote up tongue-in-cheek guides to the hottest Vermont food trends.
Happy New Year!
A glimpse through the Seven Days archives reveals that our food writers past and present have different ways of dealing with dining in January. Here's a brief recap.
Longtime readers likely remember Alice Levitt for her larger-than-life persona and love of meat (her Vermont vanity plate read "bulgogi," referring to the Korean beef dish). But a January 2015 story was all about fresh produce. She even assembled a few coworkers for a juice tasting.
Related Juice Couture: In Burlington, It's Cool to Drink Your Vegetables
Juice Couture: In Burlington, It's Cool to Drink Your Vegetables
Food + Drink Features
Related A Food Writer Takes on the 'Taco Cleanse'
A Food Writer Takes on the 'Taco Cleanse'
Food + Drink Features
Related Cleansing Me Softly: Blasting your bodily carburetor doesn't require a juice fast
Cleansing Me Softly
Blasting your bodily carburetor doesn't require a juice fast
Recipes
Related Going to Pot: Seven Slow-Cooker Recipes
Going to Pot: Seven Slow-Cooker Recipes
Food + Drink Features
Happy New Year!
Comments
Comments are closed.
Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.
While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.
To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.
Online comments may return when we have better tech tools for managing them. Thanks for reading.
Related Stories
About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
More By This Author
About the Artist
Michael Tonn
Bio:
Michael Tonn is still just eating gummy bears outside the Shopping Bag in Burlington. To see more of his work and to get in touch, go to michaeltonn.com or @dead_moons on Instagram.
Michael Tonn is still just eating gummy bears outside the Shopping Bag in Burlington. To see more of his work and to get in touch, go to michaeltonn.com or @dead_moons on Instagram.
