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Food ventures
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1 Fine cheeses ripen geothermally -- Like fine wine, fine cheeses need time in the cellar Joseph Gresser 970
2 Mammoth Greensboro cheese cave will help Cabot and others Joseph Gresser 643
3 Urie’s cheese takes its own sweet time to mature Joseph Gresser 613
4 Goat farmer wants to keep it small Bethany M. Dunbar 569
5 Ploughgate Creamery is a cheese business with no animals — yet Bethany M. Dunbar 802
6 Vermont Highland Cattle is serious about beef Bethany M. Dunbar 1238
7 Former dairy farmer turns to beefalo Bethany M. Dunbar 1195
8 Think globally, eat locally, and you’re a localvore Joseph Gresser 1067
9 Slow Money looks at Vermont farms Joseph Gresser 1075
10 In Greensboro -- New cave open to small cheese makers Joseph Gresser 1159
 
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Produced by the Chronicle, The Weekly Journal of Orleans County --  P.O. Box 660, Barton, Vermont  05822

 

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