Crumbs | Food News | Seven Days | Vermont's Independent Voice
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Crumbs 

Side Dishes

Everyone's always dishing about Jasper Hill Farm's Bayley Hazen Blue and the award-winning cloth-bound cheddar the company makes in collaboration with Cabot Creamery Cooperative. Recently, though, the company's Constant Bliss earned kudos on Chowhound's food media blog. Blogger Kara Zuaro reports, "I was thrilled to discover that this cow's-milk cheese lives up to its name." Zuaro also notes that on a blog called "Eat Drink One Woman," the cheese is described as "a volcano-shaped puck . . . mild and creamy with just enough moldy bite to keep things interesting."

Mike McKenna, Middlebury's director of communications, confirmed that the college has taken a six-month option on the old Eat Good Food spot in Middlebury. But until the students are back in town to help decide how the space should look, expect no word on whether you'll be able to eat good - or any - food there.

Likewise, a new sign in front of the Sandbar Inn indicates that a restaurant and some townhouses are on the way, but don't look for any eatery in the next few months. "It will be in the spring," says owner Marco DiCarlo, who promises more details in the new year.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former 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,... more

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