The Vermont Cynic

Eggplants: Cooking and Connecting with the Old World

Illistrations: Egg Plant

Brigitte Riordan, Staff Writer

March 13, 2018

Food is culture. I am a first-generation Romanian-American, but I don’t know much about Romanian food. My father fled the country in the height of Ceausescu’s dictatorship, and once he moved to the United States, he was dedicated to being an American. He won’t speak Romanian around my brother...

Burlington’s Hierarchy of Needs

Bettina Cataldi, B-Side.

Bettina Cataldi, Staff Writer

February 28, 2018

Bagels, attention and therapy. Those are what I’d consider my three most potent needs to be. When Glenn Walter, owner of Three Needs Taproom & Brewery in downtown Burlington, saw the sign that is currently hanging above Three Needs in a dream, he hadn’t anticipated the significance of those...

A Lifetime of Donuts

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Max McCurdy, Assistant Photo Editor

December 23, 2017

I vividly remember the first time I dreamed of visiting the Koffee Kup factory. It was winter of 2015, I was a sophomore and lived in Sichel Hall, a part of the distant Back Five on Trinity Campus. Sometime around midnight, I was on the lawn in front of Sichel with my roommate and his girlfriend,...

Slurred Words and Spatzle: Oktoberfest Vermont 2017

Slurred Words and Spatzle: Oktoberfest Vermont 2017

Bettina Cataldi, Writer

October 6, 2017

On a quest for locals to bear the last days of Burlington’s Indian summer, the solution was clear: bubbling brews, festive hats and games easy enough for those under the influence to win prizes. Oktoberfest Vermont held its third annual festival this past weekend from Sept. 21 to 23. Forty local,...

Extra Spice in the Old North End

Central Market Taste of Asia. RYAN THORNTON. The Vermont Cynic.

November 8, 2015

“I’ll do medium spice, just to be safe,” said the server at Central Market Taste of Asia on North Winooski Avenue in Burlington’s North End. I tried again. “No, I really do want it hot. I liked the curry you made me last time.” “Are you sure?” she asked. “It has chilies i...

Sugar Shack Celebrates Syrup

Sugar Shack Celebrates Syrup

April 24, 2015

 [dropcap style="normal or inverse or boxed"]I[/dropcap]t takes 40 gallons of sap to make one gallon of maple syrup, and 30 to fuel Misery Loves Company’s springtime Sugar Shack event.That figure doesn’t factor in the four gallons of syrup that chefs Nathaniel Wade and Aaron Josinsky also us...

Eat a Real Donut: Ren Wiener at Scout & Co

RYAN THORTON The Vermont Cynic
An array of textures and flavors are available every week.

March 29, 2015

[dropcap style="normal or inverse or boxed"]D[/dropcap]o you ever find yourself dwelling on cartoon depictions of ordinary food items, taking in their eye-popping colors and lushly plump contours and wishing that they’d leap into your hand from the television screen? More specifically, have you sympathiz...

Grilled cheese impacts global hunger

Danielle Goglia

December 4, 2013

FeelGood is a small non-profit deli with a big mission.  The student-run organization with the slogan, "Ending world hunger one grilled cheese at a time," just completed their second campaign on the international crowdfunding site Indiegogo titled "A Week in Their Shoes."   "We did the first roun...

Mild, spicy and not too pricey

February 7, 2013

Geographically, one might not expect the Burlington cuisine scene to offer a taste of Asian culture. Yet just a few minutes from campus are restaurants with tasty Vietnamese and Thai flair. Tourists may flock to Church Street, but should venture out just a bit farther and try Burlington's Pho Hong and Win...

BTV Beats

Emma Hansen

April 4, 2012

Beer and food lovers rejoice.   The Prohibition Pig, a new pub in Waterbury, combines Southern-inspired food with beer options from around the world.  The lengthy draught list offers several selections from Vermont, and their food incorporates as many local ingredients as possible.  Waterbury businesses su...

Dining with Dodson

February 23, 2009

Soup in the winter is exquisite. It tends to comfort one with its rich flavors and full body reviving each frozen sense. Soup is also simple to make. By either taking fresh ingredients or frozen leftovers, one has the opportunity to make something delicious by simply tossing everything into a simmering...

Nothing junior about it

April 29, 2008

The smell of freshly baked pizza and the sound of avidly talking diners surrounds customers as they walk past Junior's.Located at 167 Main Street, the restaurant was constructed in an old Dunkin Donuts store, yet now, one could not imagine a donut store there instead of this little pizza joint.There are a few tables...

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