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SUNDAY BRUNCH

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SHACKSBURY CIDERY AWARDED 25K GRANT

CONNECT Follow us for the latest food gossip! On Twitter: Hannah Palmer Egan: @findthathannah. On Instagram: Hannah, Julia Clancy and Suzanne Podhaizer: @7deatsvt.

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Last week, SHACKSBURY cidery, a member of the Addison County

— J.C.

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SEVEN DAYS

— J.C.

Economic Development Corporation, received a $25,000 Building Communities Grant from the state’s Regional Economic Development program. The grant will support the Shacksbury crew’s expansion and relocation to a new tasting room in the Kennedy Brothers building in Vergennes. And, adds co-owner COLIN DAVIS, it will help them buy a brand-new apple press. “The ACEDC is fantastic at what they do,” Davis continues. “Without them, we never would have known about this grant, let alone applied for it.” Shacksbury lovers will see the new apple press in action when the cider makers open their doors in summer 2017.

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globe. Last weekend, her first pop-up featured bites such as flashroasted calamari with smashed fingerlings and delicata squash tempura with bacon and smokedapple compote. Also on Tandem’s winter schedule are visiting-chef takeovers, including a family-style Eritrean/Ethiopian meal by chef ALGANESH MICHAEL and a Polish dinner from well-known pierogi maker LUIZA BLOOMBERG. On December 2, a Chocolate Walk holiday event will feature more than two dozen Vermont craftspeople, and, on December 23, Tandem will host its first Lumen Festival pig roast, fronted by LUKE STONE of CLOUD 9 CATERERS. To keep track of the goings-on, visit Savouré Soda’s Facebook page or join the Tandem mailing list.

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for happenings such as TANDEM NIGHT MARKET, a Thursday evening summer farmers market. And it’s a production kitchen for its owners, craft soda maker JESS MESSER of SAVOURÉ SODA, JAM AND PICKLE and caterer LAUREN GAMMON of NOMADIC CHEF CATERING. Gammon and Messer aren’t hibernating this winter — instead, they’re organizing a wealth of events to busy the community through the holidays and into the New Year. “The Vermont craft-food scene and its viability is endlessly fascinating to me,” says Messer, “both as intellectual exercise and a real-world enterprise.” The point of Tandem, she says, is to highlight small-scale local producers in a malleable communal space. Gammon recently launched the sequel to her popular winter 2016 series of pop-up dinners. One night a month, from November through May, she’ll provide a six-course tasting menu focusing on one region of the

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COURTESY OF SHACKSBURY CIDER

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Seven Days, November 23, 2016  

Three Vermont Nonprofits That Think Locally, Work Globally; Can a Scandal-Plagued Hotel Save Burke Mountain?; The Read on Sen. Bernie Sander...

Seven Days, November 23, 2016  

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