On newstands next week . . .

Our March issue of North Country Cooking goes to press next week.
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We'll feature a selection of Italian recipes, sources for the best cheese and beef in the Kingdom, plus the latest from Nat Tripp, Joyce Mandeville, Ruth Allard and Bill Biddle.
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Look for us at Newport Naturals, Ray’s Market, Lake Country Store, Currier’s, Busy Bee, C & C Market, Barton Village Store, Depot Street White Market, Green Mountain Books, The Freighthouse Restaurant, St. Johnsbury Bagel Depot, St. Johnsbury Co-Op, Diamond Hill Store, Hastings Store, and Galaxy Bookstore.
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To subscribe, send $18 for one year, six issues ($9 for seniors) to:
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North Country Cooking
PO Box 24
Lyndonville, VT 05851

Coming soon . . .

OUR NEXT ISSUE -- in a new, bound, magazine format -- will be out soon!

We've devoted a section to Italian food featuring recipes from television chef and author Nick Stellino and a cookbook roundup, columns from your favorite Northeast Kingdom writers, poet Gib Ruark's take on basil, and information on sources of locally produced artisan cheeses and the finest grass-fed beef.

We hope you'll enjoy our transformation, and we thank you for your patience. Look for us on the stands or in your mailbox in about ten days.

Dreaming in Italian

OUR FEBRUARY / MARCH ISSUE will signal a transition for us: we're changing our format, shaking up editorial, stretching our wings a bit.
We'll still have some of the best of local doings: we welcome Sal DeMaio to our pages as he recounts his latest cheese making efforts; Charlotte Albright weighs in on whey, too.
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Bill Biddle takes a walkabout and shares his deepest thoughts on meatloaf making. Dan Swainbank takes us to Badger Brook, and Nat Tripp leads us full circle, to the root cellar and beyond, as only he can do. Ruth Allard treats us to five-cent candy and Kreamy Ice Kream at the old general store in Lyndon Center.
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But most of us living in the North Country are products of 'elsewhere,' through heritage or geography or both, and so, with this issue, we begin a series of side trips. The first: Italy. We'll feature recipes from television chef and cookbook author Nick Stellino, poet Gibbons Ruark's take on basil and his stay in Fiesole, family memories from Gianna Fregosi, and my own longing for lemons and the Isle of Capri. February in Vermont, beautiful as it is, fairly calls out for a little fantasy, a little dreaming, a little escape.
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And so, I ask for your patience! The move to a magazine format is taking a little time, and we've got those pesky day jobs to attend. Our next issue should be out in about two weeks. Hope you'll be pleased.
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Above, Marion Brown on the Isle of Capri.

Richard's Vermont Made Game Sauce

NEW FAVORITE THING:

RICHARD'S VERMONT MADE GAME SAUCE.

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Discovered on a recent trip to White's Market right here in the bustling metropolis of Lyndonville, this lively blend of tomato, brown sugar, Worcestershire, peppers, garlic, onions and assorted spices is simply wonderful. Not one to have a lot of game meat hanging around, I've found it makes an ordinary turkey burger a genuine treat.

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Richard's Vermont Made offers a line of marinades as well as hot, barbecue and pasta sauces.

Hunt down a bottle in your local store, or contact them at their site: http://vtmaderichardsauce.com/index.htm