Melissa Pasanen
Food Writer, Burlington Free Press
- Opinion and Editorial, Food and Dining
- Burlington, Vermont
About
Food writer/editor for @bfp_news, @vermontlife, @artofeating & more - but tweet for myself. Always looking for more deliciousness.
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Sour cherry & blueberry buttermilk coffee cake. It was crying out to be tested on this rainy day. instagram.com/p/ZtUJp2ACV3/
@RachelCarterPR wow girl, you get around : )
@NCKaplan @mirabellescafe If only all our dreams were so easy to realize : )
A new spin on wine pairings. MT @bfp_news: Vermont Bean Crafters hosting wine and bean pairing bfpne.ws/ZhYjAT”
Vermont caterer hosting wine and bean pairing
burlingtonfreepress.com — You've heard of wine pairing dinners, of wine and cheese pairings, even of wine and chocolate pairings, but wine and heirloom beans? Not so much. Joe Bossen of Vermont Bean Crafters is hosting an event Saturday at Knoll Farm in Waitsfield through which he hopes to show that the humble bean and the exalted grape can also prove to be strong partners.
12 Reasons We Love Vermont
epicurious.com — As any Vermonter--or just about anyone who has ever set foot in the idyllic Green Mountain State, for that matter--can attest, Vermont is a pretty fabulous place. Besides its abundance of storybook white-steepled towns, bucolic sheep-dappled pasturelands, babbling clear streams, and other Currier & Ives-worthy I-can't-believe-it's-actually-that-gorgeous scenes, Vermont also offers an embarrassment of riches for the food enthusiast.
#BTV's got #cronuts! Head to @mirabellescafe this morning before the crunchy, buttery deliciousness is sold out. #VermontEats
The magic of Spielpalast is simmering ... There are a few tickets left for tonight's 8 pm show instagram.com/p/Zq-6JmgCfw/
@VtVentureCenter I think you meant #tasteofvermont : )
Country-style ribs from @boucherfarm @boucherfarm about to be smothered in onions and buttermilk instagram.com/p/ZqqEMLACfS/
Biz booms, problem looms. MT @ModFarm Greek yogurt creates tons of toxic acid whey & nobody knows what to do with it bit.ly/Zd9afb
Whey Too Much: Greek Yogurt’s Dark Side
modernfarmer.com — Twice a day, seven days a week, a tractor trailer carrying 8,000 gallons of watery, cloudy slop rolls past the bucolic countryside, finally arriving at Neil Rejman's dairy farm in upstate New York. The trucks are coming from the Chobani plant two hours east of Rejman's Sunnyside Farms, and they're hauling a distinctive byproduct of the Greek yogurt making process-acid whey.Sign up to discover more journalists who cover Opinion and Editorial, Food and Dining and more.
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