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Bonjour Quatorze! After a five-week renovation, Greenstreet's on Main Street in Burlington has reopened and changed its name. Breakfast and lunch will stay pretty much the same, says co-owner Richard Sprayregen, but dinner will have a new French accent. Look for bistro specials such as escargots, Niçoise salad and lobster ravioli. Also added: a 12-seat mahogany bar . . . .

Bye-bye Bosnian food? Not so fast! Although Euro Gourmet has vacated its Main Street locale, there are still a couple of ways to get your fave Euro specialties. Owners Vladimir and Anita Selec sell hundreds of products - from smoked bacon and pepper spread to Kinder Surprise Eggs and Croatian dark chocolate - on their website, They're also applying for a catering license, and will soon be able to peddle their panini for business lunches and other events. Call 859-3467 for more info . . .

"Herbal transcendence" suggests a certain illegal substance. But Everyday Herbs in Spiritual Life offers other options. The tome, by Vermont author Michael Caduto, teaches that "herbs have been essential to spiritual beliefs and practices throughout time and history." What will you find in the pages? How to "create herbal art inspired by your faith" and "nourish the soul with herbal sachets and potpourri." On June 26, Caduto will be at Bear Pond Books in Montpelier for a reading and book signing . . .

Seven Days is making waves - airwaves, that is. Last Thursday, I was one of three guests on VPR's "Switchboard" with host Fran Stoddard, discussing specialty farm products. Other panelists included Allen Matthews from the Center for Sustainable Agriculture and Kyle Thygeson, CFO of Woodstock Water Buffalo. No free samples, unfortunately. According to Matthews, Vermont is number one in the nation when it comes to buying directly from farms. You can hear this edition of "Switchboard" in its entirety on the VPR website, at

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

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... more


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