Bite Club

Fridge-foraged fried rice topped with an egg

Home on the Range: Fridge-Foraged Fried Rice

by Melissa Pasanen Posted on April 13, 2020 at 8:00AM

I’ve made this with finely diced ham, chicken, smoked tofu — even leftover fried calamari. You can scramble a couple eggs into the rice after it’s crisped up, but my favorite way to finish it off is with a runny-yolked fried egg, a shower of chopped green herbs and something crunchy.

Online Sales Directory Connects Consumers to Vermont Cheese

by Jordan Barry Posted on April 11, 2020 at 9:31AM

The directory facilitates online and phone ordering and lets customers see their options for curbside pickup or delivery. For customers who don't have a certain cheese in mind, the council points out shops that offer bundle packs of Vermont cheeses.

Produce from LePage Farm at a summer Capital City Farmers Market

State Shutters Farmers Markets

by Jordan Barry Posted on April 10, 2020 at 7:44PM

Markets across the state have already put measures in place to ensure proper social distancing and minimize person-to-person contact. The Bennington Farmers Market moved to a drive-through model in late March.

Home on the Range: Stone's Throw Pizza's Homesteader Pizza

by Sally Pollak Posted on April 10, 2020 at 12:33PM

The restaurants moved to takeout service only in mid-March to minimize the risk of exposure to the coronavirus. Stone's Throw announced its decision to stop dine-in service two days before the state issued a similar order to restaurants and bars.

Seeds Deemed 'Essential' as Vermonters Plan Gardens During COVID-19

by Jordan Barry Posted on April 10, 2020 at 8:00AM

are seeing heightened sales this year. More folks being home, they want to grow their own gardens," Eastman told the committee.

Feeding Chittenden Makes Daily Meals by the Hundreds for Those in Need

by Sally Pollak Posted on April 9, 2020 at 10:09AM

Leaning on his 40 years of experience as a chef — including working as a banquet chef at Middlebury College’s Bread Loaf Campus — Logan soon put a structure in place. “It’s incredibly smooth,” he said of the operation.

Home on the Range: Roasted Cauliflower and Chickpea Curry

by Melissa Pasanen Posted on April 6, 2020 at 8:15PM

Roasted Cauliflower and Chickpea Curry (Optional Chicken) Makes about 4 servings (more if using chicken). Ingredients For optional chicken:

UVM Survey Explores the Coronavirus and Food Insecurity

by Sally Pollak Posted on April 2, 2020 at 4:42PM

From people stockpiling food to changes in programs “that help alleviate food insecurity,” to more people possibly experiencing food insecurity due to job loss or sickness, the pandemic is creating new demands on food systems, Niles said in the release. In an email to Seven Days, she said the “first priority” of the survey is to get an understanding of the situation in Vermont.

Trippy and Drippy: Music by Phish, Dinner by Hen of the Wood

by Sally Pollak Posted on March 31, 2020 at 2:56PM

Together apart, people can listen to the same music and eat the same food. In an email to Seven Days, Phish bassist Mike Gordon explained why the band is presenting "Dinner and a Movie." “Of course many musicians are offering up their talents from home and for people at home right now.

Stefano Cicirello and Susie Ely of Poco restaurant and Poco Mercato

Poco Restaurant Pivots to Groceries With Poco Mercato

by Jordan Barry Posted on March 27, 2020 at 12:41PM

The online shop's early offerings include a dozen eggs ($4.50), a half gallon of whole milk ($2.50), marinated mushrooms ($5), purple-topped turnips ($3/pound), local carrots ($2.50/pound), Kobe beef burger patties ($8 for 2), Little Hosmer from the Cellars at Jasper Hill ($8), a variety of wine and cider, and more produce, meat and cheese. "We'll get stuff from farmers and vendors as long as they have it," Ely said.