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Comment Archives: stories: Food + Drink: Food + Drink Features

Re: “Food Businesses Thrive at Windsor's Artisans Park

As Inn Keepers of the Snapdragon Inn - www.snapdragoninn.com - 5 minutes from Artisans Park, we can vouch for its popularity and value to the area as many others of our guests have come specifically to Windsor to enjoy one or all of the Park's businesses offerings. We also design and market packages that incorporate the Park be it a tasting tour of Harpoon Brewery and Silo Distillery and Vermont Farmstead, or cooking classes at Blake Preserves or Husky dog sledding at Great River Outfitters. We also accommodate wedding groups who hold their ceremony at the Path of Light Garden.

Posted by Snapdragon Inn on 12/07/2017 at 3:10 AM

Re: “Sharing Meals and Cultures at Rockville Market Farm

This is a great story. Having been a Peace Corps volunteer myself in Africa, I can attest to this relationship of mutual respect and appreciation for each other forging an improved life for all, is the core of the intended Peace Corps volunteer and Host Country National exchange. Applied on a grander scale, we would be
living in a very different world. Blessings on each and every one of them

Posted by Mary Goderwis on 11/20/2017 at 7:40 AM

Re: “Onion River Co-op Past and Present, and a Preview of the New City Market

Although a lot of the items cost more then a traditional grocery store, they are the best one and the only one downtown and has a wide variety of natural foods which a lot of people want. I hope their new store does as good as the one that is open now

5 likes, 1 dislike
Posted by Gi Grape on 11/14/2017 at 4:34 PM

Re: “Lincoln Peak Vineyard Cultivates Vermont's Wine Industry

Thanks Seven Days and Melissa Pasanen for this nice article. There is indeed a relatively long learning curve in making good wines in a new wine region. Three to four years before just the first fruit from a new planting and then a few vintages of wine from these grapes before we can figure out how to best go about the vinification. Its coming on two decades now. Come taste some of the Vermont wines. Marquette in particular. We may just have the ideal terroir for this variety.
Ken Albert, Shelburne Vineyard.

2 likes, 0 dislikes
Posted by Ken Albert on 11/02/2017 at 11:58 AM

Re: “At Neighborly Farms, Producing Cheddar Is a Family Affair

So nice to see the family continuing a tradition in this day and age. Best of luck to Brooke and Bobby!

7 likes, 0 dislikes
Posted by Dennis Larocque on 11/01/2017 at 9:02 AM

Re: “Eat This Week, October 25 to 31, 2017: Food Science

I loved Alton Brown;s Good eats and would enjoy seeing him live but 48 to 136 a ticket ? Wow !

2 likes, 0 dislikes
Posted by Rich ard on 10/29/2017 at 11:25 PM

Re: “Sharing Meals and Cultures at Rockville Market Farm

What a nice, heartwarming story. The relationship between people of differing geographies and cultures is wonderful. Thank you for sharing your story.

1 like, 0 dislikes
Posted by J.R. Miller on 10/25/2017 at 7:05 PM

Re: “Eat This Week, October 4 to 10, 2017: Cinematic Cuisine

Perhaps 7Dayers would be interested in Montreal's MTLTABLE , ie Restaurant Week , which starts Thursday, November 2, to Thursday, November 16, 2017 . Some really incredible restaurants are included .
http://www.tourisme-montreal.org/mtlatable…

2 likes, 0 dislikes
Posted by Rich ard on 10/04/2017 at 5:36 PM

Re: “Cultivating Spirulina on a Vermont Farm

Is this available through mail order. I used to take dry Spirulina that was purchaed from Amazon. I am very interested in this ...We went by Petes Greens on the way to Stowe last week during our vacation.... Is it readily available there as well? Thank you for any information you can give. mscourtchandler@gmail.com

3 likes, 0 dislikes
Posted by Courtney Chandler on 09/22/2017 at 3:20 PM

Re: “Talking Rye With Bread and Puppet's Peter Schumann

I was lucky enough to intern with Bread and Puppet for a summer, learning shape note singing, print making, stilt walking (and making), grain grinding, cooking for 40, and of course, so much about performing to large crowds, while maintaining the subtlety of small movements. His one and only "lecture" to us, right at the beginning of the internship, included the following thought, which I think of to this day before any performance, "Now is the time for you to start acting foolish." He is indeed a treasure.

7 likes, 0 dislikes
Posted by Scott Weber on 09/15/2017 at 7:00 AM

Re: “More Beer! Tiny Vermont Breweries Off the Beaten Path

Yay Simple Roots, our neighborhood brewery,

1 like, 0 dislikes
Posted by RudigerVT on 07/22/2017 at 8:43 PM

Re: “More Beer! Tiny Vermont Breweries Off the Beaten Path

Hey Mike Czok from Bent Hill Brewery - Just want to say that Cody Montgomery is no longer part of the brewery for future reference - he has been out for over a year. Thanks!

Posted by Bent Hill Brewery on 07/19/2017 at 11:24 AM

Re: “Stone Soup, Beloved Burlington Café, Turns 20

I love Stone Soup! I am a regular and am so grateful to Avery and Tim and all who work there and have worked there to keep it going so beautifully. Thank you for feeding us and for all you do! Blessings and congratulations on 20 years! Here's to many, many more years!

2 likes, 0 dislikes
Posted by Jeanette Bacevius on 07/15/2017 at 10:40 AM

Re: “Stone Soup, Beloved Burlington Café, Turns 20

Congratulations on your 20th anniversary! I love eating at your place!

4 likes, 1 dislike
Posted by Donna Canney Walters on 07/13/2017 at 12:01 AM

Re: “Stone Soup, Beloved Burlington Café, Turns 20

Great article about a tasty Burlington institution . Thank you

4 likes, 1 dislike
Posted by Rich ard on 07/12/2017 at 10:23 PM

Re: “Eco Bean's Organic Creemee Is a Superfood

This review supports why VT rated so low on Thrillist, then:
"Once you get past the intellectualized enviro-crunchy aesthetic, which always feels a bit condescending in the chillest way possible, you could fall in love with a place stocked to the brim with the finest of craft beers, cheddar cheeses, and sugary tree sap to pour over your French toast sticks. The only problem is, its hard to get past an entire gaggle of dudes who used to be in the Peace Corps but now sell vegan grilled cheese and goo balls outside of String Cheese Incident shows while criticizing your car's inability to run on compressed natural gas."

1 like, 3 dislikes
Posted by Ruth Miller on 07/12/2017 at 7:43 AM

Re: “Eco Bean's Organic Creemee Is a Superfood

It looks like someone took a poorly digested shit in a bowl.

4 likes, 2 dislikes
Posted by Fran on 07/03/2017 at 10:27 PM

Re: “Sampling Burlington's Latest Coffee Stops

Okay. But Speeders has been a joke for going on a decade. Horrible, over-cooked coffee. Indifferent preparation.

1 like, 0 dislikes
Posted by RudigerVT on 07/01/2017 at 11:31 PM

Re: “Bagel Makers Learn to Live Gluten Free

Keep up with gluten free. ...it's not a choice for some of us...it's a way to stay alive. It will catch on...even the grocery stores are slowly making the changes. Don't give into the Gluten junk...it's like smoking....you enjoy it but even if you don't have an allergy to it...it's still killing you slowly. Be wise...think smart....eat Clean!

0 likes, 1 dislike
Posted by Cbenson9 on 07/01/2017 at 8:13 PM

Re: “Farm-to-Institution Dining at Wake Robin

The Wake Robin residents are very fortunate to be recepients of Kate Hayes' culinary magic. I was a resident of a rehab facility last year and the food was less than mediocre. It is so healing to have elegant meals to anticipate and enjoy.

2 likes, 0 dislikes
Posted by Ann Geer on 06/16/2017 at 5:59 PM

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