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Published July 14, 2009 at 5:21 p.m.
Katherine Hayward, co-owner of the Vermont Brownie Company, doesn’t spend all of her time whipping up dense, dark-chocolate chevre squares; she’s also a real-estate agent at Re/Max North Professionals.
Now, one of her coworkers, Renee Vierra, 50, has followed in her sweet footsteps. “When I heard Katherine and Shawna [Lidsky] were starting something, I was like, ‘Now’s the time to do it,’” she recalls. “I said to myself, ‘When I turn 50, I want to start a new phase in my life and do something I really love to do.’”
Her gourmet Tipped Cow Cookies, in seven “traditional” flavors from snickerdoodle to oatmeal raisin, are available online and at Healthy Living and Natural Provisions. She uses local ingredients, including Cabot Creamery butter, Shadow Cross eggs and Callebaut chocolate in all of her creations.
Why cookies? Vierra has been baking since she was little. “My mom used to make everything homemade, and I’m kind of carrying on the tradition,” she says. And for more than 20 years, she and her husband Rick have given cookie baskets as holiday gifts. For those not lucky enough to get the goods gratis, the cookies cost $18 to $21 a dozen.
Where did the unusual business name come from? “I love cows, so I knew I was going to do something Holstein-related,” she explains. “We put our own spin on it … When you drink a glass of milk you’re ‘tipping the cow.’”
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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.
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