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.
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