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Side Dishes: Leftover Food News

Published October 15, 2008 at 5:33 a.m.

Think the food at Barre’s nonprofit Local Agricultural Community Exchange is only for hippies and hipsters? Think again. Between October 21 and December 13, hunters can fuel up at L.A.C.E. with the café’s “Hungry Hunter’s Breakfast.” It’ll be served from 6 to 11 a.m.

“Set your sights on our super stack special,” the website reads. The page’s background is Scotch-Tape plaid, with a stripe of camo across the top.

The hearty fare includes pancakes and eggs, sausage or bacon, and as much coffee as you can drink without getting a shaky trigger finger.


If you’re a Vermonter, you probably take those tins of maple syrup adorned with rustic sugarbush scenes for granted. Well, it’s time to start snatching ’em up. The Vermont Agency of Agriculture has recommended that the quaint cans be discontinued, because they give off an unpleasant odor from petroleum distillate residue. Luckily, according to the Department of Health, the risk to humans is “negligible.”

New England Container Company of Swanton has agreed to stop selling the offending receptacles.


Burlington’s new Mexican restaurant — owned by non-Mexicans Franke Salese, Jr. of Junior’s Italian and Pat Finnigan, formerly of Finnigan’s Pub — has finally been christened. The eatery will be called Menores Mexican Cantina, and is located in the former Plan B on St. Paul Street.

In addition to traditional Mexican specialties, the 100-seat dinner spot will feature an extensive tequila bar with more than 50 high-end offerings. Who will build the burritos? Head Chef “Ty” Formel, formerly of The Daily Planet and Adrianas. Olé!


In case you missed it . . . Judges at the World Cheese Awards in Dublin, Ireland, recently hailed a quartet of Vermont cheesemakers.

Willow Hill won bronze for its newest cheese, Butternut, made with cow’s milk. (The dairy is most famous for its sheep-milk offerings.) Vermont Butter & Cheese snagged a handful of honors, while Grafton Village Cheese Company’s cheddar took home silver for “Extra Mature Creamery Cheddar,” and its maple-smoked variety got bronze in the “Smoked Cheddar” category. Cabot Creamery Cooperative scored silver in the “Mature Traditional Cheddar” category for its clothbound variety, aged at Jasper Hill Farm.

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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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