Seven Days Scallion chicken dinner We’re not usually a poultry-and-potatoes kind of family, but we became one Saturday evening with gusto when we sourced our dinner from a foil container loaded with marinated chicken thighs, roast potatoes and carrots. I purchased the two-person meal ($21.99) at the East Warren Community Market, a 350-member food co-op at a crossroads in the Mad River Valley. The small market, housed in a former schoolhouse, sells pantry essentials, local produce and cheese, beer, wine, and other products. Open to nonmembers, the co-op also offers a selection of prepared foods including wraps, salads, soups, baked goods and daily dinners.
Change comes to the Kingsbury Farm
The Vermont Land Trust bought the 20-acre Kingsbury Farm in 2006 with the help of $100,000 from the Warren Conservation Fund. The farm was sold to the Vermont Foodbank which named Aaron Locker to farm it with the proviso that he provides the food bank with 30,000 pounds of produce a year. Locker subsequently bought the property from the food bank and continued to farm there – until he sold the property to Joe Bossen of Vermont Bean Crafters and All Souls Tortilla on April 9.
The Warren farm will now be known as Cloud Water Farm.
While Locker is no longer part of this farm, he’s not out of the farming business. He and his partner Tonya Howell are now raising herbs and medicinals on a 68-acre parcel of land on Butternut Hill Road. That land was donated to the Mad River Valley Community Fund and the Vermont Land Trust purchased the development rights and Locker purchased the land without development rights as well as the balance of the prope
Jeb Wallace-Brodeur Waitstaff on Wheels workers outside Stoke Ramen, from left: Mimi Bain, Jenna Rossbach, Doug Barnes, Jennifer Mozdzier and Bella Singleton A group of furloughed restaurant industry employees in the Mad River Valley is giving a whole new meaning to the greeting We ll be your servers this evening. Rather than carrying plates to tables, they re driving insulated bags all the way to customers homes for Waitstaff on Wheels. When the restaurant where Jenna Rossbach had been working returned to indoor dining in the fall, she decided not to stay on there. It just wasn t feeling great, she explained. So I had this idea about doing delivery service. Looking around, it seemed like Mimi [Bain] and Colby [Miller] at Stoke Ramen were the only people doing delivery in the Valley.