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

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 .…

1 like, 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.

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!

1 like, 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!

3 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

3 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.'s not a choice for some of'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's like enjoy it but even if you don't have an allergy to's still killing you slowly. Be wise...think Clean!

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

Re: “At UVM, a Grad Student Masters Poutine

Cultural appropriation is becoming a bigger issue as we see colonizers claim the food (and culture) of the very people they colonized. This is very evident when you see Jewish companies like Sabra and Tribe appropriate hummus from Arabic people. It seems like a minor thing to Americans who are often confused as to the origins of the food but it is no small matter to Palestinians. The #BDS movement and Jewish Voices for Peace are doing a stellar job of addressing this issue.

1 like, 3 dislikes
Posted by George Terterian on 06/10/2017 at 6:19 PM

Re: “At UVM, a Grad Student Masters Poutine

Interesting article, but Americans need to know how to speak the word "poutine." It is pronounced "pute-zin" in Quebec. Not "Pu-tine" with the emphasis on the "tine" as in Vermont and elsewhere.

5 likes, 3 dislikes
Posted by Hod Palmer III on 06/07/2017 at 8:18 AM

Re: “On Huntington's SHO Farm, Nearly Everything Is Edible

Innovative and fascinating! Would love to go there.

3 likes, 0 dislikes
Posted by Gail C on 05/31/2017 at 11:54 PM

Re: “Eat This Week, May 24 to 30, 2017: Crawfish Social

Hannah, a crawfish is not a mollusk. It is a crustacean.

Posted by John Yackovetsky on 05/24/2017 at 7:10 AM

Re: “How Breweries Are Arting Around With Packaging

As an artist and craftsman, I definitely appreciate the growing trend of great art and graphic design on beer cans and packaging, as well as the dedication to the craft of brewing, and the use of quality ingredients to achieve a quality product. But throughout this trendy and major shift away from bottles to cans, I have yet to see any brewery or article address the question of Bisphenol-A, which is used in the lining of cans used in both food and beverage packaging. BPA is the stuff that was used in Nalgene bottles. It is a chemical that mimics estrogen, and has been linked to both breast and prostate cancer. A few organic food companies have started using BPA-free cans, (Annie's, Westbrae, Eden Foods), and label their cans as such, but I have not seen any breweries label their cans as BPA-free.

Perhaps the Vermont Brewers Association can chime in here, to address this question and clarify things, or maybe Sadie could do a followup story (please?).

It seems that if BPA-free cans were being used in the craft beer industry, the breweries would capitalize on that, and make it a part of their marketing and make it known on their cans by labeling them as BPA-free. If it turns out that the cans are in fact lined with BPA, then it seems to go against the principles craft and craftsmanship, of using quality ingredients and a dedication to the craft, but then put it in a can lined with a chemical that people are trying to avoid.

I have noticed that some of the very best beers, like Hill Farmstead and Dogfish Head, have not jumped on the bandwagon, and continue to put their beer in glass.

1 like, 0 dislikes
Posted by David Hurwitz on 05/12/2017 at 12:36 AM

Re: “Seven Foodie Reasons to Visit St. Albans

Twiggs is my favorite!!

4 likes, 0 dislikes
Posted by Matt Descoteau on 05/11/2017 at 12:27 AM

Re: “Seven Foodie Reasons to Visit St. Albans

And you can't forget Jeff's Seafood, which is one of the best seafood and american fare eateries south of Montreal !

7 likes, 1 dislike
Posted by Vtporchdog on 05/10/2017 at 1:44 PM

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