Food & Drink

Awesome Etiquette: Charging Admission To Your Wedding

Feb 3, 2017
GetUpStudio / iStock

Is it appropriate to charge an admission fee to cover the price of food and drink at your wedding? If so, should the guest deduct that cost from the wedding gift? And should you tell the happy couple that this approach seems graceless?

Suzanne Podhaizer / Seven Days

When seeking local produce during winter in Vermont, your choices are often limited to storage crops. With only this small selection available, Seven Days food writer, Suzanne Podhaizer, offers suggestions for keeping your menu fresh throughout the season.

A national study has found that a chemical related to the one that's polluted water in Bennington is still being used in fast food wrappers.

Courtesy of Aliza Eliazarov

Seven Days food writer, Julia Clancy, gives us the 4-1-1 on Boston chef, Cara Chigazola Tobin, her attraction to Vermont food culture and the new restaurant she's opening in Burlington. 

Awesome Etiquette: The Do's And Dont's Of Renting From Friends

Jan 27, 2017
danny4stockphoto / iStock

What's the protocol for inviting guests to stay at a house you've rented from friends?

Melissa Pasanen / Burlington Free Press

Food writer, Melissa Pasanen, shares her experiences judging apple pie contests and offers advice about entering such contests.

Awesome Etiquette: Splitting The Dinner Bill

Jan 20, 2017
hafakot / iStock

Deciding how to split the dinner bill could turn your evening out with friends from a delight into a drag.

Sarah Priestap / Seven Days

Find out how the French seafood stew, Bouillabaisse, has evolved over the past few decades and how it's being prepared in 2017 at one Vermont restaurant.

Awesome Etiquette: How To Address Your Professor

Jan 6, 2017
DNY59 / iStock

Is it okay to address your professor by name or is it best to use a formal title?

image courtesy of Chelsea Green

Seven Days food writer, Hannah Palmer Egan, tells us about Chelsea Green Publishing; a Vermont publisher that produces books on a wide array of food topics.

Rebecca Sananes / VPR

This week, the last remaining dairy herd is leaving Weathersfield, a town once dotted with small milking farms. This is a growing trend in the changing dairy industry of Windsor County and beyond.

Photo: Joanna Dubaj, Public Domain; Illustration: Jake Rusnock, VPR

Seven Days food writers, Hannah Palmer Egan and Julia Clancy, look back at the food that made our mouths water in 2016.

Nina Keck / VPR

Ninety families scattered across Clarendon, Shrewsbury, Tinmouth, West Rutland and Wallingford got an early holiday gift this week: a food basket with a turkey and all the trimmings. 

VPR Cafe: Tourtiere

Dec 22, 2016
Justin Barrett / Piecemeal Pies in White River Junction

In this episode, food writer Melissa Pasanen stops by to talk about Tourtiere; the classic French-Canadian meat pie.

Courtesy, Bridgetown Millhouse

You're the new kid on the block at your office and you're invited to the annual luncheon when your boss treats the staff to lunch. Here are a couple of helpful tips when deciding what to order.

najin / iStock

From having the proper tools to timing out the meal to keeping guests happy, there are many elements to juggle while whipping up a holiday feast. This week the VPR Cafe brings you helpful tips for preparing a holiday meal.

VPR Cafe: Jam Bakery

Dec 9, 2016
Oliver Parini

Ever bought a baked buttermilk scone out of a 1997 Ford Econoline Van? Julia Clancy, a food writer for Seven Days, caught up with the brains behind the operation known as Jam Bakery and visited The VPR Cafe to share the story.

Macaulay Lerman / Vermont Folklife Center

Eight years ago, Lindsay and Scott Courcelle started a market garden of vegetables, herbs and flowers in Shrewsbury. Now, their venture has grown into Alchemy Gardens.

Sterling College / Flickr

A big new book has more information than you may have known you wanted about cheese. We're talking about the intersection of cheese and all aspects of human civilization with a couple of the folks behind the "The Oxford Companion to Cheese."

Hannah Palmer Egan

Some of Vermont's prisoners are helping to prepare Vermont-raised foods for their fellow inmates as part of a new "farm-to-prison" program. Seven Days food writer Hannah Palmer Egan visited the VPR Cafe to talk more about it.

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