This week, Hardwick area farms and businesses have received a little more attention across the state.
On Sunday, the Burlington Free Press profiled the Meyer's organic dairy and Vermont Soy business in the industrial park. You can find the story online and an additional slide show narrated by Andrew Meyer.
New Story:
http://www.burlingtonfreepress.com/apps/pbcs.dll/article?AID=2008803300312
Slide Show:
http://www.burlingtonfreepress.com/legacy/slideshows/031208meyer/index.html
On Wednesday, Vermont Edition featured UVM professor and author Amy Trubek discussing her new book, The Taste of Place. Claire's chef Steven Obranovich joined the conversation, along with others who noted the diversity of food production in our area or anticipated the opening of Claire's.
You can listen to Vermont Edition from Wednesday by clicking on "listen" or "mp3" at the link below:
http://www.vpr.net/episode/43294/
Friday, April 4, 2008
Friday, February 29, 2008
CSR Model Goes National
On NPR recently, Morning Edition listeners across the country had the opportunity to enjoy a bit of the ambience of the Bee's Knees in Morrisville. In the national version of a segment previously produced for VPR, Vermont reporter Jane Lindholm highlights the sense of community behind the CSR model:
http://www.npr.org/templates/story/story.php?storyId=19357345
A few more "degrees of separation" bring us to the national food blog "Eater," reporting on a New York City restaurant that, like the Bee's Knees, is generating support for an expansion through CSR sales. But its all part of the family, as the restaurant's owners worked at the famed Lespinasse, where Michael Kloeti of Michael's on the Hill in Waterbury Center also cut his chops. Claire's chef, Steven Obranovich, has been Kloeti's co-conspirator for three years... that is, until Saturday night, when he leaves his post to devote himself full time to opening Claire's in May.
To read about Riverdale Garden in NYC:
http://eater.com/archives/2008/02/riverdale_garde.php
And don't forget to sign up for a CSR at Claire's before the last one is snapped up!
http://www.npr.org/templates/story/story.php?storyId=19357345
A few more "degrees of separation" bring us to the national food blog "Eater," reporting on a New York City restaurant that, like the Bee's Knees, is generating support for an expansion through CSR sales. But its all part of the family, as the restaurant's owners worked at the famed Lespinasse, where Michael Kloeti of Michael's on the Hill in Waterbury Center also cut his chops. Claire's chef, Steven Obranovich, has been Kloeti's co-conspirator for three years... that is, until Saturday night, when he leaves his post to devote himself full time to opening Claire's in May.
To read about Riverdale Garden in NYC:
http://eater.com/archives/2008/02/riverdale_garde.php
And don't forget to sign up for a CSR at Claire's before the last one is snapped up!
Tuesday, February 5, 2008
Public Radio Goes Local - Restaurants, That Is
The new restaurant business model championed by Claire's is winning converts, and generating coverage in Vermont and nationally.
Today, VPR features a story on the CSR program - Community Supported Restaurant coupons - we launched over the Summer and that the Bee's Knees has adopted to fund their own expansion. We expect the story to be distributed nationally by NPR, but in the meantime, here's a link to the coverage in Vermont - you can read the full story or listen on your computer:
http://vpr.net/news_detail/79214/
Today, VPR features a story on the CSR program - Community Supported Restaurant coupons - we launched over the Summer and that the Bee's Knees has adopted to fund their own expansion. We expect the story to be distributed nationally by NPR, but in the meantime, here's a link to the coverage in Vermont - you can read the full story or listen on your computer:
http://vpr.net/news_detail/79214/
Sunday, January 27, 2008
Washington to Redifine "Cloned" as "Naturally Raised"
What's Natural for the Feds? Monday is the Last Day to Comment
USDA regulators are considering new rules that will redefine terms like "naturally raised" for packaging and marketing materials. But farmers are concerned that big agribusiness has pushed the USDA too far, with the regulations even allowing "naturally raised" to apply to cloned animals raised on factory farms.
Monday, January 28 is the last day to comment on the regulations. You can do so directly at the USDA website:
http://www.regulations.gov/
In the "Comment or Submission" box, type "naturally raised" and hit "go." You will be directed to your search results. The first, "United States Standards for Livestock and Meat Marketing Claims..." is what you are looking for. You can click on the link for more details, or proceed directly to "Send a comment or submission."
For more information:
Organic Consumers Association
http://www.democracyinaction.org/dia/organizationsORG/oca/campaign.jsp?campaign_KEY=22287
http://www.organicconsumers.org/articles/article_9591.cfm
Center for Rural Affairs
http://www.cfra.org/node/1008
A Vermont Hog Farmer's Take on the Proposal
http://www.ethicurean.com/2008/01/10/naturally-raised/?cat=57
USDA regulators are considering new rules that will redefine terms like "naturally raised" for packaging and marketing materials. But farmers are concerned that big agribusiness has pushed the USDA too far, with the regulations even allowing "naturally raised" to apply to cloned animals raised on factory farms.
Monday, January 28 is the last day to comment on the regulations. You can do so directly at the USDA website:
http://www.regulations.gov/
In the "Comment or Submission" box, type "naturally raised" and hit "go." You will be directed to your search results. The first, "United States Standards for Livestock and Meat Marketing Claims..." is what you are looking for. You can click on the link for more details, or proceed directly to "Send a comment or submission."
For more information:
Organic Consumers Association
http://www.democracyinaction.org/dia/organizationsORG/oca/campaign.jsp?campaign_KEY=22287
http://www.organicconsumers.org/articles/article_9591.cfm
Center for Rural Affairs
http://www.cfra.org/node/1008
A Vermont Hog Farmer's Take on the Proposal
http://www.ethicurean.com/2008/01/10/naturally-raised/?cat=57
Saturday, December 22, 2007
Tuesday, November 20, 2007
A Thanksgiving Toast
As you plan your family's Thanksgiving feast and enjoy the arrival of winter, we send you warm wishes of good cheer and spirits - suitable for sharing! Watch for more flavors, ideas, and news from Claire's during the holiday season.
Vermont Hot Buttered Rum (10 servings)
4 ounces unsalted butter from Vermont Butter and Cheese Works, allow to soften
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
Pinch mace
½ teaspoon dried ground ginger
Pinch ground cloves
Pinch salt
1 cup light brown sugar
Blend the sugar and spices together into the butter until the mixture is creamy.
½ cup dark maple syrup
Bottle dark rum
½ gallon apple cider or hard apple cider, brought to a boil
Spoon the butter, spice, and sugar mixture unto 10 mugs. Fill each mug about 1/3 with rum, and distribute the maple syrup equally. Top off the remaining half of each mug with the hot apple cider.
Vermont Hot Buttered Rum (10 servings)
4 ounces unsalted butter from Vermont Butter and Cheese Works, allow to soften
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
Pinch mace
½ teaspoon dried ground ginger
Pinch ground cloves
Pinch salt
1 cup light brown sugar
Blend the sugar and spices together into the butter until the mixture is creamy.
½ cup dark maple syrup
Bottle dark rum
½ gallon apple cider or hard apple cider, brought to a boil
Spoon the butter, spice, and sugar mixture unto 10 mugs. Fill each mug about 1/3 with rum, and distribute the maple syrup equally. Top off the remaining half of each mug with the hot apple cider.
Wednesday, October 31, 2007
Hardwick "Revival" Now a Regional Trend
The Boston Globe today features an article on creative economies and the revival of small communities throughout New England, but with a special focus on Hardwick...
For struggling N.E. towns, revival is a work of art
Galleries, music seen luring newcomers
By Sarah Schweitzer, Globe Staff October 31, 2007
HARDWICK, Vt. - What to do about Hardwick?
This Northeast Kingdom village fell into a deep slump decades ago with the shuttering of its granite factories, leaving a hard-edged downtown of rowdy bars, an X-rated movie theater and troubleseekers. Ideas came and went; little changed. So there was ample skepticism when a band of residents proposed righting Hardwick's woes with an infusion of artists. The town, some said, had enough struggling souls.
But the group persevered. They raised $260,000 to refurbish the opera house. Its reopening in 2003 is credited with spurring other changes: An art gallery opened last spring in a former meat locker, wine tastings were inaugurated in a downtown park over the summer, a bistro featuring an Alsace-trained chef is opening in February. While Hardwick still looks the part of a dowager, with run-down Victorian homes and empty storefronts, many in town, including a growing circle of newcomers, say the town has a toehold on cool.
To continue reading:
http://www.boston.com/ae/theater_arts/articles/2007/10/31/for_struggling_ne_towns_revival_is_a_work_of_art/?page=1
For struggling N.E. towns, revival is a work of art
Galleries, music seen luring newcomers
By Sarah Schweitzer, Globe Staff October 31, 2007
HARDWICK, Vt. - What to do about Hardwick?
This Northeast Kingdom village fell into a deep slump decades ago with the shuttering of its granite factories, leaving a hard-edged downtown of rowdy bars, an X-rated movie theater and troubleseekers. Ideas came and went; little changed. So there was ample skepticism when a band of residents proposed righting Hardwick's woes with an infusion of artists. The town, some said, had enough struggling souls.
But the group persevered. They raised $260,000 to refurbish the opera house. Its reopening in 2003 is credited with spurring other changes: An art gallery opened last spring in a former meat locker, wine tastings were inaugurated in a downtown park over the summer, a bistro featuring an Alsace-trained chef is opening in February. While Hardwick still looks the part of a dowager, with run-down Victorian homes and empty storefronts, many in town, including a growing circle of newcomers, say the town has a toehold on cool.
To continue reading:
http://www.boston.com/ae/theater_arts/articles/2007/10/31/for_struggling_ne_towns_revival_is_a_work_of_art/?page=1
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