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Side Dishes: Leftover Food News

Published October 1, 2008 at 5:45 a.m.

The national media has recognized medium-sized “green” cities such as Burlington and Montpelier. But the September issue of Budget Travel magazine shines a light on a smaller, grittier spot — White River Junction. The Junction made BT’s list of “10 Coolest Small Towns,” alongside Catskill, New York, Point Reyes Station, California, and Truth or Consequences, New Mexico. All have fewer than 10,000 residents but “can rival larger cities when it comes to food, culture and quality of life,” brags the mag.

Which eateries propelled WRJ to the tip-top of the list? The Tip Top Café, with its funky interior and creative American cuisine; Elixir Restaurant & Lounge, best known for its inspired small plates, martinis and live music; and Revolution, an espresso bar and indie clothing boutique.


As if local restaurants didn’t have enough to worry about . . . New Moon on Cherry Street was burglarized over the weekend. “It’s under police investigation,” owner Eileen Schonbele Beer explains, noting the police officer “did spend a fair amount of time here. They’re doing a thorough investigation because there have been a lot of places broken into,” including The Skinny Pancake.


Like it raw? On Sunday, October 5, more than 30 Vermont dairy operations will serve up cups of unpasteurized milk to visitors — from 11 a.m. to 3 p.m. — during Rural Vermont’s first “Raw Milk Open Farm Day.”

Due to a change in regulations this year, dairy operators can now legally advertise their “farm fresh,” i.e. raw, milk.

The goal of the event is to raise consumer awareness of the purported health benefits of raw milk, its flavor and Rural Vermont’s continuing efforts to make “regulations truly farmer-friendly.” Participants include Jersey Girls Dairy in Bethel, Fat Toad Farm in Brookfield and Hope Roots Farm of Westminster.

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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 goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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