Commerce & Entrepreneurship
When Hurricane Ida devastated Louisiana in late August, Mara and David Levi of Mara’s Homemade couldn’t get gator sausage, Gulf oysters and a few Cajun-food items for their Syosset restaurant — but it was almost a minor nuisance compared to the web of shortages they’ve grappled with over the last year.
Mondays are chef Eric Lomando’s day off. So when dine-in service was suspended at restaurants to slow the spread of the novel coronavirus — the decision handed down March 16 — Lomando was not working inside his Miller Place restaurant, Orto. Nevertheless, the gears were turning.
The invisible but pungent vapors that swirl through the Caledonia Spirits & Winery distillery in Hardwick are most intense in the loft, where clear alcohol spins through a glass coil and drips into a jar.
It’s dinnertime inside a Québec restaurant about a half hour north of the Vermont border. A waitress asks her customers if they’ve hit any sugar shacks earlier in the day.
Slow meat: Will dry-cured meats be the next great Vermont food wave? Seven Days, 2012
The warren of shiny, steel-gray rooms in the Mad River Food Hub doesn’t look like the center of a revolution. Architectural plans are taped to the walls, the rooms are bare, and fluorescent lights dangle from the ceiling at odd angles.
Wrapped in waxy, white paper, a round of Lillé Coulommiers from Vermont Farmstead Cheese Company sort of resembles a doorstop. Peel back the paper and slice into the tangy rind, though, and it’s clear why the stuff comes in such large wheels.
Unnatural selection: A Vermont bill seeks to label genetically modified foods Seven Days
The label on your corn oil or cereal or tortilla chips reads “pure, 100 percent natural” or “all natural” — but what does that mean? According to federal rules, not much.
It is the first Monday of the new year, and the afternoon is growing blustery and arctic. Inside a former CrossFit studio far from the East End, winemaker Massimo DeVellis pours some tempranillo into a glass and slides it across the tasting bar.
Sometimes the streets of White River Junction can seem forgotten in time. The town is far quieter than it was a century ago, when dozens of trains rumbled through every day carrying people and goods across New England.
It’s just after 3:00 on a Thursday afternoon, and inside the Gleanery’s sunny kitchen, Ismail Samad scoops out the warm insides of roasted potatoes and tosses them in a silver bowl. As he does so, what look like tiny pebbles fall from the skins.
The turn-of-the-century bricklayers who erected Burlington’s 156 St. Paul Street probably didn’t foresee the draw of pan-seared halibut or Neapolitan pizza. Yet, since it went up in 1899….