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Neal Preston photo print auction to benefit Homeward Bound

Festival returns with all-Vermont lineup

Area restaurants still struggling, but surviving

Dormant Dining: For Some Restaurants, Closing for the Winter Nurtures Long-Term Survival

Clockwise from left: Justin Newland, Adnan Terzic, Breanna Stewart, Tanika Stewart and Tanika s daughter What do restaurants have in common with bears, skunks, bumblebees, snakes, box turtles and snails? This winter, they re hibernating. For animals, hibernation is a way to conserve energy and survive the winter, when resources are scarce. It s the same for restaurants. Closing for a few months during the cold, harsh pandemic winter is a way to save money cutting inventory, payroll, utilities and other variable operating costs. And it might be just what some restaurants need to make it through to brighter days. So far, Vermont has largely been spared the devastating mass closures that other states and large cities have witnessed during the pandemic. Matt Birong, chef-owner of 3 Squares Café in Vergennes and a Democratic state representative, explained that Vermont s unique action in targeting independently

Second Helpings: Looking Back on a Salty Year (With a Touch of Sweet)

Bread Fairy loaves The year 2020 has been a roller-coaster ride for restaurants and other food businesses. In mid-March, the State of Vermont ordered restaurants and bars to close to curb the spread of the coronavirus. The rules were relaxed in late May, and restaurants reopened with restrictions in place. Current regulations limit restaurant diners to one household per party. As rules shifted, so did the food and beverage industry. Takeout took off, and restaurants offered groceries and other provisions along with meals. Bars mixed cocktails to-go. Heat-and-eat meals popped up at farms, general stores and at least one brewery. On the consumer end, demand increased for locally grown and produced goods, from beef to beets. Farmstands expanded their offerings, CSAs added members, and farmers morphed into truck drivers and made food drops on front stoops. Baking bread became a tre