6-12 - The Bridge

PAGE 6 • OCTOBER 7, 2010
THE BRIDGE
Sustainability is our passion!
Samosaman’s aim continues to be the creation of
the whole meal-products that gives a taste experience like no other. We believe every new creation
has to be the best of its kind we’ve ever tasted, and
take time and care to bring out the intense flavor
that has now become our trademark!
▼
Check out our discount in
The Bridge directory
▼
Don’t forget to visit us at the
Capital City Farmers Market
72 Main Street, Montpelier
802.430.0101 | www.samosaman.net
11 years of serving Thai food
38 Elm Street, Montpelier VT 05602
223-0436
www.royalorchidthaivt.com
Lunch 11:30–2:30
Dinner 5:00–9:00
Weekends 12:30–9:00
Under the same management
6 N. Main Street, Waterbury VT 05676
244-7642
www.ochathairestaurant.com
Lunch 11:00–2:30
Dinner 4:30–9:00
Weekends 12:30–9:00
Closed on Tuesdays
Parking available at the back of the restaurant
Check out our discount in The Bridge Restaurant Directory
THE BRIDGE
OCTOBER 7, 2010 • PAGE 7
Breakfast Around Montpelier
by Tara Gita
Owned by John Belding and his wife, Jenn
Toce, Birchgrove Baking will be in its second
he Coffee Corner, at the corner of East year come January.
You have croissants, Danish, cookies,
State and Main, has been a Montpelier
institution by one name or anther apple pie, rugelach, scones, a small version
since 1937, when it was called Brother’s of coconut cake that could be breakfast for
Café. Thanks to new owners Mike Raymond two or three, on which, let me say, they
and Sean Ward, the Coffee Corner is a prole- must sprinkle fairy dust to make it a cut
tariat, comfort-food breakfast spot, with a above. Original pastry creations round out
the menu.
hint of upscale.
You have your choice of many coffees, a
Raymond worked at the restaurant for
more than five years wearing all hats. He and good selection of teas, and a coffee from anWard, his husband, has been in the restau- other plane, created by the baristas. They set
rant business for 25 years, bought the Coffee the grind right for the day and the weather
Corner recently. Their vision: to maintain it conditions, then steam the milk a special
as a “slice of America.” Their focus: to make way. Did I say “gourmet”?
You can stand at tall tables or sit at a table
it a “happy, team-players place.” Raymond’s
son, Ryan, who has two years of culinary by the window. Or you can take your treastudy under his belt, has come aboard as sure home.
Birchgrove uses local ingredients when
manager. Raymond’s 22-year-old daughter,
possible: strawberries local in season, for
Amanda, is coming in as wait staff.
example. They also use butAs the hostess, Karen,
ter for everything, no shortsays, “It’s all in the word:
diner.”
the pleasures of ening.
Unique items abound on
The Coffee Corner has pie
the shelves, including mockand all the comfort food
ups of the really fabulous
you’d expect from a diner,
cakes they make for wedbut this diner is also a vegedings and other occasions.
tarian-friendly place.
For a special-date breakThe change of ownership
fast, I’d say Birchgrove takes
has not disrupted the reguthe cake. Birchgrove is lolars. There’s a meeting every
cated at 270 Elm Street
morning of folks who’ve
been getting together for decades at the across from the Meadow Mart store, half a
front table, which overlooks Main and East mile from the center of town. The bakery is
State streets through two large picture win- open Monday, 7 a.m. to 1 p.m.; Tuesday
dows. One of the front-table regulars, Leeds, through Thursday, 7 a.m. to 3 p.m.; Friday 7
who has been with the group for 10 years, a.m. to 4 p.m.; Saturday, 8 a.m.-4 p.m.; and
ordered a gourmet-looking wrap breakfast, I Sunday, 8 a.m. to 2 p.m. For delivery, call
noticed. Not Fred, who’s been with the 223-0200.
Cam Keital, the Hunger Mountain Co-op’s
group for 30 years. He holds a cigar in his
teeth. You have to get up early in the morn- food-service manager, says they want to
ing to keep up with this lively coffee clache. offer many options for breakfast. Everyday
The city gets discussed, you bet. Someone staples are available: a muffin service, three
mentioned how attorney Dot Helling, who kinds of scones and breakfast sandwiches,
was at the table this day, had written a piece Monday through Saturday. Their Sunday
on the various characters, telling how [polit- brunch is superb, offering typically a tofu
ical activist] Lola Aiken was the first woman scramble, quiches and homemade dilly bisinvited into the fold. No doubt there are cuits with scrumptious vegetarian white
many Coffee Corner regulars, including the gravy (and they’re happy to share their
recipes).
6:30 a.m. early birds.
The co-op’s spacious indoor dining area
Bob Watson is one of two owners of Capitol Grounds, a bistro on State Street in the cen- and covered patio dining room overlooking
ter of town. Watson says they moved the some shrubbery and the winsome Winooski
restaurant from one side of the North Branch is a most enjoyable venue.
Their mission statement, says Keital, is to
to the other on the condition that the owners
of the new building break out windows to offer all things local. The co-op, located in
overlook the river. The view is good company Montpelier on Stone Cutter’s Way open at
while partaking of what Watson calls “the 8:30 a.m. seven days a week.
Across the railroad tracks, Kismet also uses
best breakfast in town.” (Apple pie with coflocal foods and makes unique dishes. The
fee is his favorite breakfast.)
Breakfast sandwiches—including an ex- word “kismet” is Turkish in origin, meaning
cellent a veggie-sausage option—are the destiny or fate. I was fated to meet Karen
highlight of a menu that includes bagels, and Jim Roos there. Class-act folks in a classmuffins, croissants, yogurt with fruit, juices act bistro, they gave me a history lesson
and an excellent selection of coffees, of along with culinary enlightenment. Way
course. The venue has free wi fi, and the back when, ‘Roosevelt’ was known as a Gerlong counter running along the front win- manic name. It was shortened to Roos to
dows overlooking the Main Street scene is a avoid stigma.
At our ease, we sat in the patio garden
super energy-boosting spot. Adding to the
bistro sense, local art is mounted on the and talked of the menu. Eggs en cocotte are
walls on a monthly basis: Robyn Pierce, an coddled eggs, and pistou is roasted pureed
artist herself, is the curator. Capitol Grounds garlic. Where else can one get steamed root
veggie compote, complete with beets, for
opens at 6:30 a.m. six days a week.
T
Dining
GRAZE at the farmers’ market
EVERY SATURDAY in October, 60 State St!
Enjoy samosas, pizza, tamales, mantus,
egg rolls, burgers, sausages, and more.
And don't forget our great pastry and
cookie treats for dessert!
www.montpelierfarmersmarket.com
Top, a downtown Montpelier breakfast at the Coffee Corner. Above, the treasure trove at
Birchgrove. Photos by Tara Gita.
breakfast? Wok-seared scrambled eggs and
eggs Benedict are also on the menu. They
serve one coffee, a French roast that will
bring me back there again. Anything at
Kismet can be made vegetarian or vegan,
and they do gluten-free, as well.
Kismet, presently at 209 Barre Street, will
soon move into the Phoebe’s restaurant
space on State Street next to Julio’s, where it
will still have an outdoor space and will be
more central.
If you feel like taking a little jaunt, head to
the Red Hen Bakery, part of the former
Camp Meade Complex at 961 Route 2 heading north out of Montpelier.
Sunday morning in particular sees a run
on the Red Hen pastry counter for take out,
or for breakfast treats to enjoy right there in
an informal, large living-room style space
that provides computer-friendly dining tables. Make yourself at home.
Red Hen’s manager, Nancy Peck, says that
Randy George and Lisa Cain, who had made
bread for 11 years in Duxbury, opened the
small café two and a half years ago. It has
since blossomed into a full-fledged
bakery/restaurant with specialty food and
gift sections. I noted a book on 19th century
naturalists and a section of pamphlets on
places of interest in the area.
Breakfast coffee fare includes mocha or
maple lattes, Americano espresso (with
water) and cappuccino, along with regular
coffee selections. For sustenance, you have a
choice of four kinds of scones, their “famous” maple sticky buns, fruit Danish, coffee cake, various croissants, hard-boiled
eggs, yogurt and, my favorite, toast made
from their homemade bread served with a
choice of special jams, apple butters and
other confections. These are all made from
certified organic flour, butter, eggs, honey,
maple syrup and so on. What gets me so
revved up about toast? All their breads have
a crisp, not hard, crust and old-world moist
texture. A friend from the Ukraine declares it
to be as good as bread from the old country.
A toast to Red Hen, et alia! The Red Hen is
open Monday through Saturday, 7 a.m. to 6
p.m. and Sunday, 8 a.m. to 6 p.m.
Pancake
Breakfast
Bethany Church
115 Main Street, Montpelier
Sat., October 9, 8–10:30 a.m.
$5 adults, senior citizens & children
over 10; $3 for children under 10;
$20 for family of 4 or more
PAGE 8 • OCTOBER 7, 2010
THE BRIDGE
Fall is for
Skinny Dipping!
That’s right, Fondue is back!
Come warm up with our delicious fondue
featuring Taylor Farm Gouda
and a touch of local hard cider.
Now serving it up every night after 5pm!
City Center building, 89 Main Street, Montpelier
Hours: Sun-Thurs: 8-8; Fri-Sat: 8-9
262-CAKE | www.skinnypancake.com
Breakfast
Lunch & Take Out
6:30 am – 3 pm
7 Days a Week
Cornerstone of State & Main Street
THE BRIDGE
OCTOBER 7, 2010 • PAGE 9
Montpelier at Lunch
by Autumn Doherty
she chose Subway, her reply was, “because
of the healthy choices offered here.” Poking
o doubt Demeter, the goddess of my head around the glass deli case I would
agriculture, is watching with beati- have to agree: everything looked extremely
tude from her perch on top of the fresh, from the sliced green peppers to the
capitol dome. Her people are showing mounds of turkey, ham and chicken. I was
progress. The harvest is spilling out into the especially impressed with the choice of
streets of Montpelier and feeding its people. nine-grain honey oat bread for subs.
Continuing down State Street, I entered
We may be in a recession nationwide, but
our little capital is thriving at mealtime. It ap- Pinky’s and immediately felt the urge to eat,
pears that this small energetic town is lead- drink and be merry. This is a place to end
ing the movement towards sustainability. your starvation diet and indulge in one of
The same key words were repeated every- their original sandwich creations. The Green
where I went: local, fresh and healthy, Goddess would be my choice, with Boursin
whether it’s a simple deli sandwich, a cream cheese, spinach, cukes, red onion,
French-style crepe for lunch or sidewalk sprouts, guacamole and tomato on wheat.
Just reading the specialty sandwich deThai takeout with an exciting menu.
My first stop was the cafeteria at the State scriptions makes you full. Rock The Sugar
House. I had my doubts. “Cafeteria” to me Shack, with smoked turkey and ham,
has always meant overcooked pale food ac- smoked cheddar cheese, lettuce, tomato,
sassy mustard and red
companied by the smell of
onions on oatmeal bread, is
ammonia. However, just gettoo much to imagine.
ting to the cafeteria on the
the pleasures of almost
But then again, so is this
third floor was a treat. Every
cute-as-a-button tiny store
inch of the State House is
with an extensive wine seconstructed with such care
lection and original gifts
and beauty it brings out the
such as moose-print pajamas
best of moods. The huge
and barbecue aprons that
wooden
carved
doors,
say “Road Kill.” Every cusstained glass ceilings and
tomer seems to be a perblack and white parquetry
sonal friend with an invitawould make a great set for an
tion to dinner. I like the
Alice in Wonderland movie.
Not surprisingly, the cafeteria—tucked in word-of-the-day dictionary posted on the
a wing facing Hubbard Park—is also taste- shelf for customers to ponder while they
fully designed. Large picture windows and wait for their lunch.
Where Pinky’s exudes the feminine prinskylights bring in natural light and offer
ciple, Uncle Mike’s is unequivocally mascubeautiful views.
The food is made from scratch and uses as line. The small deli is filled with souvenirs
many Vermont-sourced ingredients as possi- from sports events, and there is even an old
ble. In fact, more than 35 Vermont products firefighter uniform hanging on the wall.
are used in the kitchen. I was very pleased Glen Marold, who runs the business with his
with the bowl of tomato-macaroni soup I wife, Carol, and their son, Fred, is proud of
sampled. Tasted just like my mom’s home- their family traditions. The store is named
after his Uncle Mike who served for 50 years
made variety.
As I was leaving, I noticed a picture of a as a firefighter in New Jersey. Marold is curfriendly man in a police uniform. “Bob the rently a firefighter for the Montpelier Fire
Cop” was the first security officer of the Department.
Fresh homemade ingredients are used in
State House. This nod to Bob summarized
the overall impression I had of the Cafeteria: the wraps and sandwiches. Their signature
chicken Caesar wrap is a favorite, along with
good, simple food for the people.
At Subway on State Street, I found a new turkey dinner on Thursday and mac and
world. From the appetizing photos of succu- cheese on Friday.
When I asked Marold about his most memlent tomatoes and French bread, to the pleasant lighting and sienna-colored walls, it ap- orable experience since opening, he said, “It
peared fast food had turned a corner. A line was watching my grandson (Fred’s 15from the take-out menu reads, “The taste of month-old) walk through the door.” The toy
freedom has arrived to liberate your taste fire trucks and a big crystal ball with a firefighter inside, displayed near the front winbuds.”
When I asked one of the customers why dow, are indeed a little boy’s dream.
N
Dining
Glen and Carol Marold of Uncle Mike’s. Photo by Autumn Doherty.
Dining outside at Rhapsody. Photo by Autumn Doherty.
Next stop: Samosaman. Say this three
times and you will feel different. Now eat
some chicken curry over yellow-tinted rice
and you will feel transported to another
place and time; maybe somewhere in Africa.
This is Samosaman-land, where you can find
good food with a good vibration. Everyone
knows that samosas are a perfect snack or
accompaniment to a meal.
Sitting by the window watching the foot
traffic, I imagined a sequel to the movie Coffee and Cigarettes by Jim Jarmusch. The film
would center on six couples at different
times eating a meal at Samosaman. Oh my
god: it’s brilliant!
At Rhapsody Natural Foods Café, Sjon and
Elysha Welters have created a menu without
using dairy or meat. For Elysha and Sjon, the
principles of a macrobiotic diet have been a
guiding force from as far back as when they
lived in Amsterdam in the 1970’s, when the
natural-food movement was on fire.
When I spoke with Elysha, she explained
how sustainability and minimizing her carbon
imprint were the central themes in her life.
She strongly believes that it is inefficient to
use so much land to feed animals. We should
use the land to feed people, she insists. She
was very excited to tell me about when they
grew rice for the first time. Soon she will start
using their cooking oil to run her car!
I like that I can choose how much of something I want, because at Rhapsody you pay
by weight. You will find brown rice, tempeh
(fermented soybeans), miso soup, root vegetables and a salad bar. I also really like the
music choices, which are almost always conducive to conversation or contemplation.
If your hunger pangs are begging for quick
Chinese food, head over to China Star,
owned and operated by Randy Pan since
1996. When we talked about the extensive
menu at China Star, Randy explained the distinctions between Cantonese, Hunan and
Sechuan styles of cooking.
The Cantonese flavors come from South
China, and are typically milder. Hunan represents the most southern part of China and
is spicier with the addition of chilies and garlic. From the northwest region comes the
Sechuan style with even hotter food.
Sechuan tofu is a popular dish at China
Star. This is served over rice. My own discovery turned out to be an unexpected gem:
vegetable soup. For $1.89 I sampled snow
peas, carrots, water chestnuts, shredded
napa cabbage, scallions, tofu and the smallest hint of garlic, in a small bowl. The broth
was light and perfectly seasoned, making
every spoonful a treat.
If longevity is an indication of value,
Village Pizza has it; it has been in operation
for 15 years. Judging from the pinball machines, pool table and two TV screens, this
is a restaurant that appeals to the senses.
Add in the Italian-Greek style pizza and
what’s not to like, especially if you’re a big
family with a pile of hungry kids.
The house special: pepperoni, mushroom,
green peppers, onions, sausage and hamburger. This is customers’ number-one
choice, said one Village Pizza employee I
spoke to, who seemed to know the place
like the back of his hand. I thought the garlic, spinach and eggplant delight sounded interesting as well as the Greek delight , which
has tomato, olives, feta cheese and oregano.
You even have a choice of white or wheat
crust, both of which get whirled in the air
like at any traditional pizza joint.
By now the success story of the Skinny
Pancake is well known: two college buddies
open a crepe cart on Church Street in
Burlington, and it takes off like wildfire.
There is a reason for this. They are offering
food that is original, made with as many
local ingredients as possible, and super fun.
Did I say sexy, too? Do you want a savory,
classic or sweet dessert crepe? How about the
Love Maker: warm Nutella, sliced strawberries and Cabot whipped cream. Add bananas
and it becomes the Heartbreaker. The Lamb
Fetatastic sounds delicious too: Winding
Brook lamb sausage, baby spinach, cherrygrape tomatoes, kalamata olives, sauteed
mushrooms and feta cheese with tzatzki
sauce, all folded into a warm, soft crepe.
The motto of the Skinny Pancake is “Eat
your way to a better outlook: The local food
S.C.E.N.E.: Security, Community, Environment, Nutrition, Economy.” I couldn’t agree
more.
And finally, you can’t beat the fish sandwich special offered on Wednesdays at The
Uncommon Market on Elm Street. For $7.25
you get a thick slab of grilled tuna on a fresh
baked whole wheat bun with mayo, lettuce
and tomato. It will fill you up for the day. If
the weather is nice, you can take it outside
and eat on the porch overlooking the North
Branch. This is one of the many likable features of The Uncommon Market. The others
are reflected in the smart, stylish food sold in
the store.
“This is a corner store that has upgraded
and updated the concept of a neighborhood
market to reflect more modern, healthier
tastes,” says Ed Dufresne, who works in the
deli. He added that one of the reasons he
likes working there is the supportive, familylike approach to the business. I always feel a
little urban when I go to the Uncommon
Market, something I crave once in a while
living in the country.
PAGE 10 • OCTOBER 7, 2010
THE BRIDGE
THE BRIDGE
OCTOBER 7, 2010 • PAGE 11
Catching Up and Chilling Out
Drinks and Appetizers in Montpelier
by Sylvia Fagin
W
here do denizens of our capital
city go at the end of a stressful
work week to relax and catch up
with friends? On a recent Friday afternoon, I
decided to find out where Montpelierites—
and visitors—go to grab a drink and a bite.
My first stop was to meet some friends at
the Three Penny Taproom, Montpelier’s
newest watering hole. Co-owners Scott
Kerner, Matt McCarthy and Wes Hamilton
celebrated the pub’s first birthday this past
May, and its popularity continues to grow.
The Three Penny is renowned for its dedication to finding tasty craft brews from all over
the country—the Boston Globe has called it
a “craft brew Mecca”—but they’ve made a
mark with their food offerings as well.
Chef Joey Nagy has created a menu of so- Gluten-free coconut macaroons with chocolate ganache at Langdon Street Café, made by
phisticated bar fare. Five days a week—Sun- Nessa Rabin. Photo courtesy Langdon Street Café.
day through Thursday—patrons can enjoy
The Three Penny offers more than twenty a wide variety of games to enjoy, and for
cured meats, Vermont cheeses, sandwiches
and hearty soups. In fact, the guys have com- beers on tap, and Katie Budreski of Montpe- those who want to engage in a little compebined forces, and each menu item is listed lier noted that the bartenders know their tition themselves, a pool table in the back
with a suggested beer pairing. The menu beers. “You learn something every time you room provides an entertaining diversion. If
you’re staying a while, a menu of sandchanges daily, based on whatever local in- come in,” she said.
A wide mix of ages and professions, men wiches and soups will sate your appetite
gredients are available; recent offerings have
included sweet potato, shiitake mushroom and women, gather here. There’s no one while you wait to see who won “your”
and bourbon stew; a grilled cheese oozing “type” of patron, and that’s appealing to An- game. Daily specials—like last Friday’s lobwith award-winning Cabot Clothbound drew Brewer, owner of several downtown ster roll with fries and coleslaw—keep it
cheddar; and a hearty ceviche flavored with businesses including Onion River Sports. fresh for regulars.
At the Main Street Bar and Grill, owned
scallions and lots of cilantro, served with The Three Penny has “changed the nightlife
of Montpelier,” he says. “It’s drawing a new and operated by the New England Culinary
freshly baked chips.
Fridays, Nagy serves tacos: two soft corn and different crowd. It’s not really a crowd Institute, students and paid staff work toyou ever saw together in gether to offer a great experience. Here, the
tortillas topped with braised
town before.”
TVs broadcast—appropriately enough—the
pork, lamb, chicken, vegAround the corner at Food Network, and at the bar pairs of pagies, or pork jowl. This parthe pleasures of
McGillicuddy’s Irish Pub, the trons huddle in intense conversation. In the
ticular Friday, Lisa Ryan of
scene was a little more se- back room, luxurious couches offer the opPlainfield tried the pork jowl
date. The pub is bigger than portunity to sink into relaxation.
tacos.
the Three Penny, with table
Main Street is known for its infused
“I was a little intimidated
and booth space that encour- liquors, like vodka infused with blood orby the name,” Ryan admitages deep post-work ponder- anges or jalapenos and tequila infused with
ted, “but I’m glad I got over
ing—or speculation about raspberry. Bartenders use these in specialty
it!” She described the jowl
the weekend’s games. At cocktails. The “hot hula girl” is a combo of
as like a “buttery pulled
about 5:30 p.m., customers the jalepeno vodka, lime juice, and coconut
pork,” and noted that the
were engaged in laughter- milk; the raspberry rhubarb martini is flatacos were simple, but “beautifully seasoned
and fresh.” A variety of salsas stand at the filled conversations as they enjoyed staple vored with fresh lemon and simple syrup.
Friday night is margarita night, and many
ready on the bar. Ryan described the ha- bar fare like buffalo wings, sweet-potato
banera salsa as “fiercely hot, but even with fries, and fried ravioli. There’s table service customers come for the $4 drinks. If they’re
here, and waitresses will bring fresh pop- hungry, they can enjoy “small plates” of finall its heat, it still had a great flavor.”
Sushi—hand rolled to order—is the Satur- corn from the movie-style popcorn machine, ger foods inspired from all over the world.
Baba ganoush from Morocco, goat cheese
day night special, and is the only sushi in along with drinks from the bar.
Nearly a dozen TV screens give customers galetto from Provence, and Spanish duck
town.
Dining
and spinach empanadas with red mole sauce
are among the offerings that help the culinary students—and Montpelier diners—
learn about flavors from far away.
A different crowd gathers at the Langdon
Street Café at the corner of Langdon and Elm
Streets. Friday nights gather steam slowly, as
the live music doesn’t start until after 8.
“Fancy Drink Friday” features a different
cocktail each week. When I inquired about
this week’s special, baristas Christsonthy
Drellos and Julia Lenhardt started scheming.
They settled on a “hot apple toddy,” and I
watched Drellos combine Jamison’s Irish
whiskey and steamed Cold Hollow apple
cider in a heated glass mug, and top it with a
sprinkle of cinnamon. The gentleman to
whom it was served pronounced it “very
tasty.”
“Friday nights are awesome,” Lenhardt
said. “We tend to have the best music in
town on Friday nights. We start getting busy
around 8 or 9, and by 10 or 11 it gets rowdy
and people start dancing. Everyone dances;
that’s what I love about this place.”
Daily until 6 p.m., Langdon Street offers a
menu of sandwiches, salads and tempeh
tacos to accompany a beverage. From 6 until
close, customers can order chips with salsa
or housemade white bean and garlic hummus. Langdon Street’s own Nessa Rabin
bakes up luscious brownies, cookies, scones
and muffins every day, which are available
until they’re not.
If sweet is on offer at Langdon Street,
spicy is the order of the day at Julio’s Cantina.
Chips and salsa accompany the drinks,
which include Mexican and Vermont beers
and a variety of margaritas. Classic Mexican
dishes as well as salads, burgers and veggie
burgers satisfy the appetites of many, who
spill out onto the patio whenever the
weather is nice.
After poking my head into all these places,
I realized that Montpelierites are as good at
relaxing as they are at working. No matter
where you decide to head after a day or
week at work, you’ll find some tasty eats to
accompany whatever wets your whistle.
Sylvia Fagin writes about local food
and agriculture. Contact her via her blog
“Aar, Naam ~ Come, Eat,” at sylviafagin.
wordpress.com, or via e-mail at sylvia
fagin@yahoo.com.
DANCE SHOW!
An Evening of Works by
VT-based Dance Artists
Sat. October 16, 7pm • $10
Contemporary Dance
& Fitness Studio
18 Langdon St. Montpelier
229-4676 cdandfs.com
Dr. Michael Checkoff
Psychologist, Doctorate
Over 35 years experience providing individual, marital,
and family therapy to children, adolescents, and adults
Montpelier
802.223.7071
PAGE 12 • OCTOBER 7, 2010
THE BRIDGE
Rhapsody Cafe, Your Health and the Climate Crisis
Central
Vermont’s
Premiere
Steakhouse
A
Come In and Check
Out Our New Menus
Extensive
Wine List
Casual & Comfortable Atmosphere
Morning,
Noon & NIght!
7 Days a Week
(Fabulous Desserts, Too!)
Voted Best Sunday Brunch
Serving over 15 different
cuts of steak and always
the best of seafood.
We are Serious About Steaks!
223-5222
100 State Street
Montpelier, VT
recent article in Rolling Stone Magazine titled “On Thin Ice” relates the fascinating story of ice scientist Gordon Hamilton who took off one day in 2005
to survey a massive glacier on Greenland shown on satellite images 10 months
earlier. When he arrived on the spot he was startled: it had vanished. Several other
stories are related in that article that show the dire state the earth’s northern and
southern ice caps are in: the ice caps are melting much faster than originally
thought. Nothing to do with us Vermonters? Think again: Vermont trucks more
than 90% of its food in from other states.
Billions of people live where there is a shortage of drinking water. Water is still
abundant, but fresh, drinkable water is not. What do Vermonters, living in a lush
green water-rich state, have to do with that? According to the Global Policy Water
Project, if all US residents reduced their consumption of animal products by half,
our total dietary water requirement in 2025 would drop by a savings equal to the
annual flow of 14 Colorado rivers. Eating less animal foods would make more fresh
water available.
Not to mention better health for you personally, as Bill Clinton discovered recently. He eliminated all meat, dairy and eggs from his diet to heal his heart condition, but including vegetables, beans and whole grains instead. Eat less animal
food and you’ll reduce your intake of cholesterol, and reduce a very inefficient way
of eating protein as well. It requires 10 times as many crops to feed animals being
bred for meat production as it would to feed the same number of people on a vegetarian diet. The FAO has estimated that direct emissions from meat production
alone account for about 18% of the world’s total greenhouse gas emissions responsible for melting ice caps.
We at Rhapsody Cafe do our part. We provide the community with organic
plant-based delicious food, cholesterol-free. We like to inspire people to change
their eating habits and eat less meat, dairy, eggs, and fish. When you eat at Rhapsody Cafe you will find much inspiration and ideas on what to eat instead, how to
cook it, and new foods you might not know existed. We show you that it is not
that hard, in fact it is easy.
We also get much of our food local. We go the extra mile closer to home and
pay more to get local food. Much is organic, too. We grow some of the vegetables
ourselves and this is the second year we grew a small patch of rice in Cabot very
successfully. Come in and we will show you the rice. When you eat organic, you
contribute to healthier agricultural lands and waterways and no more toxic
residues on your food or in your body. Better health, more vitality, and more happiness. It makes sense economically as well. Make a change for yourself, make a
change for our planet.
Rhapsody Cafe, 28 Main Street, Montpelier
GUYS
has what you
need to stay
warm!
$9.90 / 40 LB. BOX
$250 / 30 BOXES
Home Fire
Prest-Logs
$1.57/ LOG
$75/ 50 LOGS
HOURS: Mon–Fri, 8–6; Sat 8–5