Thursday, March 29, 2012
Sunday, March 25, 2012
Pizza Hippo - Vermont's Best Organic Pizza
Made to order and grilled to perfection over real, non-chemical treated charcoal and hard woods, our gourmet pizzas feature homemade Organic Sourdough crust, Local, Organic Vegetables, Local Meats, hand-crafted sauces, Artistanal Vermont Cheeses, and a wide variety of combinations, textures, and flavors.
Some of our food sources include, but are not limited to:
Kindle Farm Organic Vegetable Stand, Wild Sheppard Farm, Pizza Hippo’s home garden, Grafton Village Cheese Company, Taylor Farm, West River Creamery, Cabot, Wild Carrot Farm, River Bend Market Butchers, Snow Farm, and Guerilla Grown Produce. We also source the most local products available from Hillcrest Foods and Dole & Bailey.
All pizzas are single portion (feed one person) and will be served on compostable paper plates (on order) with unbleached, recycled paper napkins. To-go boxes will be available on demand, but will not be encouraged.
Veggie Freestyle Pizza on Classic Marinara featuring Vermont Cheddar Cheese. Organic onions, bell peppers, broccoli, garlic scape pesto and tomatoes.
Yeah You Right BBQ Pizza featuring Vermont Cheddar Cheese. River Bend Market’s own Italian sausage, organic onions, and baby portabella mushrooms over Pizza Hippo’s award winning New Orleans Yeah You Right barbecue sauce.
Creole Sweet Potatopotamus and Sopressata Pizza. Creole spiced sweet potato topping with organic onions caramelized in balsamic vinegar and thinly sliced sopressata featuring Vermont Cheddar Cheese.
Other specialty pizzas include, but are not limited to:
· Peaceful Hippo Thai Basil
· Hippo Bandito Ole Mole
· Hippo Hawaiian Pineapple & Ham
· Blancopotamus Alfredo
· Swingin’ Hippo Crawfish Etouffee
· Spicy Hippo Eggplant Creole
· The Classic Hippo (sausage, onion and mushroom on marinara)
· Creole Muffalettapotamus
Pizza menu changes weekly. Contingent on what’s fresh and chef’s whimsy.
Wish us luck, and have a great weekend. With any luck, we'll see y'all on Wednesdays this season at the market!
Friday, March 23, 2012
Wednesday, March 14, 2012
And the road goes on forever
And I've got one more silver dollar - Gregg Allman
Monday, March 12, 2012
Thank you both for writing back to me.
As a former lobbyist in Louisiana, the tone of both of your emails
sounds like the bill is going to be put to bed in committee.
My neighbors, friends, and colleagues all urge you to TALK to the
committee chair and use all your influence to push the bill onto the
NOT TALKING TO THE COMMITTEE about such an important issue is the same
as NOT SUPPORTING THE BILL in my humble opinion. The day will happen
whether or not we get out of bed, after all.
This is the most important agricultural bill in Vermont at the
present. Please do more to support it than offer lip service. Take
action! We, your constituents, are counting on you.
If I can personally be of any service to you, I live down the street
from Mrs. Partridge and am easy to reach in person, by email at this
address or by phone at 802.874.8120.
Thank you both again for writing back to me.
Malcolm M. Hood
On Sun, Mar 11, 2012 at 5:37 PM, Matthew Trieber <email@example.com> wrote:
> Dear Malcolm,
> Thank you for contacting me regarding H.722. I agree with your e-mail, and
> the bill, although, I have not spoken to anyone on the committee directly
> about it. Please know that I do intend to support this legislation should it
> come to the house floor. Feel free to contact me again if you have any other
> Rep. Matthew A. Trieber
> State Representative for Windham-4
> (802) 376-1134 or
> Sergeant-At-Arms: (802) 828-2228