Farmers & Foragers — Philadelphia created the cheesesteak; New Orleans, the po’boy; Saigon, the banh mi. Farmers & Foragers brings all three into the Vermont canon with a locavore spin, using ingredients both farmed and — you guessed it — foraged near its Burlington base. The Vermont Cheesesteak, which uses beef from Boyden Farm, is a crowd favorite. Stop by Foam Brewers on Wednesday or ArtsRiot on Friday, and you’ll see co-chef/owners Lauren Johnson and Solomon Bayer-Pacht hand off loads of those bad boys through the vehicle’s windows. When not parked at truck stops and festivals, Farmers & Foragers caters events, offering a bar replete with Vermont brews and ferments. Just don’t get too attached to any one menu item: Dishes rotate according to their seasonality and local availability, guaranteeing yummy, fresh goodness whatever the weather.
© 2020 Seven Days