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

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!!

3 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 !

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

Re: “Seven Foodie Reasons to Visit St. Albans

Don't forget Bayberry Cottage!

4 likes, 0 dislikes
Posted by Mary Steele on 05/10/2017 at 8:55 AM

Re: “Fiddlehead Overharvesting Worries Conservationists

Can someone please advise me how I can start a sustainably fiddlehead farm in GA. My parents are very interested in organic farming and have been pestering me. My email is Maybe with me growing them I can help in conservation efforts and commercially make it available and this can cut down on foraging. You can also call me at 404-910-8431. My farm is called " My AMA's farm" and we are in clarkston, Ga. thank you!!

3 likes, 0 dislikes
Posted by Bikash Chhetri on 05/09/2017 at 11:37 AM

Re: “Fiddlehead Overharvesting Worries Conservationists

I saw them harvesting all the fiddle heads from the Natural Area at the end of North Ave near North Cove Rd. There's signs posted no hunting or fishing so it seems foraging shouldn't be permitted either since it's likely they're picking every single one they find...

3 likes, 2 dislikes
Posted by cresken on 05/07/2017 at 4:17 PM

Re: “Fiddlehead Overharvesting Worries Conservationists

Commercial harvesting of wild vegetables should not be legal. We prohibit commercial hunting of game and sports fish. Commercial harvesters monopolize the resource, depleting it for everyone else and endangering its continued existence. There are some places the otherwise almighty dollar should not be allowed to go. Access to wild edibles should be preserved for all, not allowed to become the preserve of a few.

15 likes, 3 dislikes
Posted by Seth Steinzor on 05/03/2017 at 3:43 PM

Re: “Restaurants That Are Reshaping How We Eat Out

Very interesting article but your title is wrong . We the consumer, are reshaping how restaurants operate . And as you point out, restaurants , certainly the one's that wish to stick around , are looking with steely eyes at the economics of running a small business with severe challenges . They MUST accommodate us . Restaurants can't be a vanity project . They must serve the needs and desires of prospective eaters .That doesn't mean low low prices . It means offering what the consumer values .This goes for all places , not just foodie havens . Otherwise someone else will serve people on dishes which were purchased at a bankruptcy auction .

3 likes, 2 dislikes
Posted by Rich ard on 04/20/2017 at 9:21 AM

Re: “How Breweries Are Arting Around With Packaging

Great article.
Since 1988 I have been collecting different beer bottles & cans, mainly attracted by the label-art to track marketing appeal. It is fun to see how brands change/evolve.
My collection was displayed on walls around my basement, knee height up to the ceiling, but with thousands of different bottles/cans my collection has relocated on-line in 2007 (Beer-dulgence).


4 likes, 0 dislikes
Posted by Roger Krasusky on 04/19/2017 at 12:33 PM

Re: “Immune-Boosting Fire Cider Packs Heat

I second the point by David Diaz. This is particularly important in the Trump anti-science era. I think it's fair to wonder how open Seven Days would be to printing an equally science-free article that was in support of, say, Climate-Change denial.

Posted by Nichael Cramer on 02/28/2017 at 3:12 PM

Re: “Immune-Boosting Fire Cider Packs Heat

Actually been available for a while..

Posted by ArtBell on 02/23/2017 at 4:40 PM

Re: “Local Favorite Sandwiches Stack Up

Ha, someone else knows Phil and Jim's, what a riot. We used to go to Philly more and would have them pack hoagies for travel, they know exactly how to do it so the bread does not get soggy, perfect. I am salivating now

Posted by Pixelvt on 02/13/2017 at 6:59 AM

Re: “Local Favorite Sandwiches Stack Up

I love Phil and Jims I wish they were here.

1 like, 0 dislikes
Posted by Pat McGovern Michelson on 02/13/2017 at 1:51 AM

Re: “Local Favorite Sandwiches Stack Up

Growing up in Philly, raised on Philly Hoagies" (big difference) using Amoroso's rolls, made in small neighborhood deli shops, has always jaded my opinions about so called subs elsewhere including Vermont. The main problem is the rolls, nothing compares to Amoroso's for hoagie rolls, period.

A Philly hoagie done right is not overloaded with meat, it is a finely crafted sandwich made with Provelone, Pepper Ham, Capicola, and Genoa Salami. The roll is NEVER sliced in half and a hinge is left and often extra bread is stripped from the insides of the roll. Cheese is always the first thing to go over the hinge using a few slices to reinforce the hinge so the sandwich does not fall apart. Then a few thin slices of Capicola and Salami are layered. Next lettuce, tomato, onions, and ideally hot peppers (or sweet or pickles). Add Oregano flakes, oil, and finally layer the pepper ham on top.

Yes I am picky, but that is how its done and I have seen nothing close in Vermont. BTW Amoroso's rolls are available here, I know two places that use them around Burlington, one of which I offered the Philly hoagie recipe too and looked at me like I was from, well, Philly I guess. I will try King's deli and see if I can convince them to do a hoagie as described above. If any deli shops read this and want more info post how to reach you.

One final note, yes Philly is known for its cheese steaks, which the best of them are made right along with hoagies using, you guessed it, Amoroso's roll. And the best ones are NOT at Pat's and Gino's, do not use cheese whiz, and are made in the neighborhood delis to this day, like my favorite Phil and Jims's in Chester, PA. (see FaceBook)

4 likes, 0 dislikes
Posted by Pixelvt on 02/10/2017 at 6:26 AM

Re: “Local Favorite Sandwiches Stack Up

I must disagree with your assertion that KDC makes the best sandwich in the Burlington area. Have you not gone to eat at Martone's in Essex Jct. Hands down the KING of sandwich joints in our area.

6 likes, 3 dislikes
Posted by lovetoeatoutoften on 02/08/2017 at 11:19 AM

Re: “Meat Brings People Together at Beau Butchery + Bar

Agreed wish this was in Burlington (though I'd like the Old North End)!

NNE already has Bessery's Butcher Shoppe.

3 likes, 0 dislikes
Posted by Benjee on 02/07/2017 at 11:02 PM

Re: “Immune-Boosting Fire Cider Packs Heat

Buying locally produced herbals and tonics is well and good, but honest journalism should state that there is no science to support these claims of immune-boosting, anti-inflammatory, and "broad spectrum antibiotic qualities." Please be balanced and vigilant against fades and boosterism!

1 like, 1 dislike
Posted by David Diaz on 02/07/2017 at 7:59 PM

Re: “Meat Brings People Together at Beau Butchery + Bar

Sounds great please come to Burlington. New north end ideally :)

2 likes, 1 dislike
Posted by Pixelvt on 02/07/2017 at 1:53 PM

Re: “Making a Case for Saturated Fats

Suzanne Podhaizer doubles down on increasing human animal fat consumption.

Suzanne Podhaizer doubles down by referring in her feedback comments to "The French Paradox," as strong evidence that it is high time Americans start eating more animal fat. The French eat a lot of animal fat but have low rates of cardiovascular disease, according to Podhaizer. So, we should follow the French. Hmm! This amounts to wonderful news about bad eating habits and exactly what everyone wants to hear. The truth is that French doctors report their heart disease deaths in a non-standard manner which makes their stats appear highly enviable. Dr. Michael Gregor provides details on this in "What explains the French Paradox" on the website and shows that the French are no different than other nations, entirely within the range of expected deaths rates per consumption levels of animal fats. Most will not catch this so Suzanne goes a long way toward promoting a continued decline in health among Americans. This type of misinformation though is standard fare today in the area of "nutrition advice," unfortunately.

What Explains the French Paradox…

1 like, 1 dislike
Posted by Tobias C. Brown on 02/03/2017 at 1:49 PM

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