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Side Dishes

Published February 27, 2007 at 8:31 p.m.

At Viva Espresso on North Winooski Avenue, you can get sustainably grown coffee, home-baked goodies, informal day-care, political discourse, and, now, local ova. For $4.50, you can pick up a dozen eggs from John and Lauren Cleary's Lucky Ladies while the Viva staff whips up your double Viva Mocha with soy. Just don't ask them to cook the eggs for you; for now, these babies are strictly "to-go."

Also available are 16-oz. containers of original, basil and roasted-red-pepper hummus from Burlington's garbanzo guru, Paul Bedrosian. The tasty spread is $7 a tub.

On Tuesday, March 6, Food Not Bombs co-founder Keith McHenry will give a talk at Black Sheep Books in Montpelier. His topic: the volatile 26-year history of the Food Not Bombs movement, plus info about how to start a Vermont chapter.

The FNB organization is committed to serving reclaimed vegetarian food to the masses and to fighting social injustice, but the work hasn't been easy. According to the FNB website, "Even though we are dedicated to non-violence, Food Not Bombs activists in the United States have been under investigation by the FBI Joint Terrorism Task Force, Pentagon and other intelligence agencies." McHenry himself claims to have spent over 500 days in jail "for feeding the hungry."

To learn more, check out McHenry will also be speaking at UVM's Lafayette Hall on March 7. See the Seven Days calendar for details about both events.

Montpelier's Butterfly Bakery has three new instructors and a slew of innovative cooking classes beginning in March. Owner Claire Fitts will lead baking seminars, and other instructors will offer guidance on "making the most of local food in winter: beans and root vegetables," and "Ayurvedic cooking." Class costs range from $20 to $50. Look for individual class listings in the Seven Days calendar, or call the bakery at 310-1725 for more information.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

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.


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