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

Seven Days needs your financial support!


Side Dishes: Leftover Food News

Published December 2, 2009 at 6:44 a.m.

In a state that embraces deer season and is home to meat purveyors such as Vermont Smoke and Cure, Dakin Farm and Harrington’s of Vermont, pleas from PETA (People for the Ethical Treatment of Animals) may not get the most patient hearing. Known for its overblown rhetoric and shock tactics, the group is more likely to find ears in urban areas than beneath plaid hunting caps.

But now PETA is asking consumers to boycott Canadian maple syrup until that nation’s government bans seal hunting. Their suggested alternative? The Vermont version.

PETA’s press packet comes endorsed by film star/animal rights activist Brigitte Bardot. Along with a letter about the violence of the seal hunt, it offers a small bottle of Green Mountain State syrup.

What better advertising could you ask for? Hopefully, the campaign will last long enough for animal lovers to realize our syrup is just plain better.

If all that pumpkin pie didn’t satisfy your sweet tooth, check out Vermont Public Television’s special on chocolate, which premieres on December 5, 2 to 4 p.m.

The show, hosted by Chef Sean Buchanan of Stowe Mountain Lodge, spotlights local chefs and chocolatiers whipping up their favorite treats. Among others, Kirk Weed of Lake Champlain Chocolates makes a Flourless Pumpkin Ganache Cake, and The Belted Cow chef-owner John Delpha demos a Dark Chocolate Crème Brûlée.

For the hard-cider snob, the holiday season is big. That’s when Middlebury’s Woodchuck Draft Cider releases a limited-edition drink aged in a combination of “premium French” and “traditional American oak.” According to the company’s website, wood aging gives the cider “great complexity” and “a touch of vanilla.”

Woodchuck also seems to be trying to compete with red wine and whisky as an aid to hearty holiday cooking. A recent press release touts the beverage as an ingredient in traditional fare: “Braise pork tenderloin and pot roasts, soak and boil bratwurst before grilling, add to apple crisps and pies, and to create various recipes of cider breads soups, and stews.”

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

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.


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2023 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation