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
Published August 22, 2007 at 4:00 a.m.
On Labor Day weekend, folks from as far away as Boston and New York City will drive north to Bennington to find out just how much Vermont stinks. Don't be offended: These brave souls like the smelly stuff. That's why they'll flock here for the 12th Annual Southern Vermont Garlic and Herb Festival.
The festival, which is co-sponsored this year by the Bennington Chamber of Commerce, wasn't always such a big deal. The first time Joy Powell and her husband, Steve Wrathall, hosted the gathering - in an effort to introduce patrons to their farm stand - about 400 people showed. "We knew nothing about events at that time," Powell explains. In 2005, the crowd numbered about 8000. A hurricane that brought heavy rain to the area dampened the numbers last year, but the 6000 people who persevered "brought rubber boots, umbrellas and cheerfulness," she assures.
As in previous years, there will be live music all weekend long, with fun for kiddies and demos and lectures for the grown-ups. But what about the nosh? Powell's list of garlicky offerings includes typical stuff such as pesto and garlic chicken, but also a few oddities: garlic ice cream, garlic margaritas and garlic brownies are all on the bill of fare. Minced or pressed? For more info, see http://www.lovegarlic.com.
More By This Author
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.
Speaking of Food, side Dishes
-
New Spots to Eat at Burlington's South End Art Hop
Sep 3, 2024 -
Q&A: Howard Fisher Delivers Meals on Wheels With a Side of Good Cheer
Dec 20, 2023 -
Video: Howard Fisher Delivers Meals on Wheels
Dec 14, 2023 -
Q&A: Alexis Dexter Rescued 57 Shelter Cats During the July Flood
Sep 13, 2023 -
Video: Two Months After the Flood, Alexis Dexter Rebuilds Kitty Korner Café in Barre and Continues to Rescue Cats
Sep 7, 2023 - More »
Comments
Comments are closed.
From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local 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.
