Vermont Smoke & Cure Pepperoni // Hinesburg, Vermont
Although the words smoking and curing are rarely used in the same sentence, a couple folks in in Vermont have been on fire since ’62. With origins literally chiseled from stone (Italian granite workers built the community) Vermont Smoke & Cure was founded off the realization that the pepperoni needed to meat some pretty lofty expectations. Time consuming techniques(Like the 70 year old steez of smoking over corn cobs and maple wood), along with all natural ingredients lead to a Pepperoni that belongs on a charcuterie plate rather than jammed beside a piece of cheddar at a gas station.
Coop’s Micro-creamery Hot Fudge // Watertown, Massachusetts
Marc “Coop” Cooper has been packing heat for 28 years in Watertown, just a cardigan’s throw from those wicked smaht Harvard Law Kids. Who he must have had cooped up for a couple days to get a 1993 Patent on his “drippy lid design”. Our advice? Feed the masses Massachusetts style: 1) Unload a bucket of ice cream in the biggest bowl you got 2) toss in a handful of candied nuts and spoons 3) Zap the fudge for 10 seconds and do your best Jackson Pollock.
Dave’s Coffee Syrup // Charlestown, Rhode Island
Rhode Island may not know what the hell an island is, but the locals sure know Coffee Milk. So much so that on July 29, 1993 the bevvy narrowly beat out Del’s Lemonade (who let’s face it, looked soft that night) as the Official State Drink. Puritans mix 8 ounces of cold milk with 3 tablespoons of Syrup and for 70 years locals siphoned back the regular grade fuel known as Autocrat. Enter Dave who decided to offer a high octane, handmade equivalent to Autocrat derived from small batch roasted beans with no artificial sweeteners and most importantly, no fake colors (something that can’t be said about the Jersey locals to the south).
Quinn’s Vermont Maple & Sea Salt Popcorn // Woburn, Massachusetts
After observing years of popping, denial and generally reckless behavior, Quinn founders Coulter and Kristy decided to hold an intervention and finally clean-up microwave corn. Coulter explained Ol’ Orville’s recipe had a some PFOA, PFCs, Poly and GMOs but we just took his word for it when he said he wanted to “Quit putting that shit in people’s bodies”. After overhauling from bag to hull, Quinn (named after Coulter’s son) leveraged the celebrated team of Nebraska Corn Huskers and Kentucky Ched heads to nuke the competition.
Dragon’s Blood Elixir // Woodstock, Connecticut
Doug Crane, is hot sauce folklore, his elusiveness has gained him the nickname “The Whooping Crane” and he respects ingredients in their natural habitat enough to use Connecticut habaneros and apples to produce what Details Magazine called one of “America’s Best Undiscovered Hot Sauces”. Eggs, pizza and if you’re in college, your best friend’s eyelid (who just passed out), is highly recommended.
Bar Harbor Clam Chowder// Bar Harbor, Maine
Obviously we’re not going to cover New England without a Chowd reference, but this one isn’t corny. This is certainly not the famous corn chowder of nearby New Hampshire, but it’s the best damn canned chowder we could find. For the locals, who spend more time breaking down chowder than Belichick spends on game film, a bowl of Bar Harbor has been the Maine attraction for over 85 years.
November 2012 Mantry |“Thank You, New England”
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