Sam Diminich named his new restaurant after his 19-year-old daughter, Constance, which means “steadfast.” It’s an apt name for a culinary endeavor almost a year in the making. This isn’t a restaurant that bought a head of broccoli at the farmers market a year ago and calls itself a “locally sourced” establishment. Diminich built his
Read MoreDig These Gigs ArchersFriday, June 2, 8 p.m.The Milestone Club Wailin StormsSaturday, June 3, 10 p.m.Snug Harbor Unwed SailorSaturday, June 3, 9 p.m.Petra’s Taj Mahal & Los LobosMonday, June 5, 8 p.m.Knight Theater Scout GillettThursday, June 8, 9 p.m.Snug Harbor Jeff DracoThursday, June 8, 9 p.m.Petra’s Rodney Shelton & Eric BriceThursday, June 8, 7 p.m.Middle C
Read MoreDiamond Brown moved to Charlotte from Detroit six years ago, coming off a painful upheaval of her life and career. She wanted a fresh start, and she was ready to expand her skin care business in a city with “more like-minded people.” At one point, it seemed to Diamond that her life was laid out
Read MoreScooter MacMillan, Editor The selectboard is committed to sharing information with Charlotte residents about the advantages and disadvantages of switching to a town manager form of municipal government versus sticking with a town administrator. Sharing information about the proposed switch was a goal that members of the selectboard repeatedly promoted at a special meeting to
Read MoreBonnie Kirn Donahue, University of Vermont Extension Photo by Bonnie Kirn DonahueNo-till gardening in raised beds, a practice in which the soil structure is never tilled or turned over, is a low-maintenance approach that will help build healthy, fertile soils for healthy plants and good yields. Raised beds are a great way to minimize effort
Read MoreGreta Solsaa, Community News Service Vermont is the only state in the country where farmers cannot readily access a program meant to pay them back for restoring habitats around their farms. It’s called the Conservation Reserve Enhancement Program — almost always referred to as CREP — and is run by the U.S Department of Agriculture’s
Read MoreKate Kelly, Lewis Creek Association Have you heard about all the non-native invasive species in Lake Champlain? These include 50 species of plants, animals and pathogens that were introduced to the Lake Champlain basin. Some were planted because they had pretty flowers. Others got here through ballast or bilge water from boats. These non-native species
Read MoreScooter MacMillan, Editor They came from all over the United States and were going to live in a foreign country for two years where most of them didn’t speak any of its languages. Courtesy photoSusan and Jim Hyde are third and second from the right in this photo from Pacific Grove, which is just south
Read MoreAbby Kircher uses phrases like “consumer insights,” “profit margins,” and “CPG space” in conversation like someone with an MBA and decades of experience in business. She’s 22. Kircher is the CEO of Abby’s Better, a nut butter company she started in her family’s Mooresville kitchen in 2014 at age 13. Today, her company produces 14
Read MoreSo much of what we consider haute cuisine is really just dressed-up working-class grub, the handheld quick lunches and filling, starchy dinners our great-grandparents wolfed down after the shift-change whistle blew. That’s how tacos started—with, food historians have theorized, 18th-century silver miners in Mexico. They brought tacos with them to the United States in the
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