Category Archives: Reviews

Cricket Blue’s Io: An Exploration of Music, Myth and Agency

“Myths and old stories feel unresolved. You want to explain them,” Taylor Smith told me as we sat down to discuss Burlington folk duo Cricket Blue’s new EP “Io.”

Their new EP opens as Smith and the duo’s other half Laura Heaberlin softly croon: “When the woods were full of wolves, the girls tied back their hair. They covered up their hands because it gave away their age.”

With this first track, “Angela Carter,” Heaberlin said they were “emulating Angela Carter’s  weird fractured fairytales.”

Carter’s fiction, with its combination of feminism and magical realism, is the perfect fit for Cricket Blue’s mythological folk.

This desire to explore and complicate traditional myths and fairytales is an undercurrent in much of Cricket Blue’s music, from earlier work like “Forsythia,” a love story set in the garden of Eden, to “Angela Carter’s” investigation of what lurks after the words “once upon a time.”

Their lyrics read like missives from another time or place. They remind the listener that the myths and stories they were raised on often have a dark underbelly lurking behind their apparent innocence.

“I think I have sort of a tendency to mythologize places,” Smith said.

This attention to place is evident on “Kentucky,” a song inspired by the state where Smith spent his formative years. He both wrote the lyrics and arranged an impressive cello part for the song.

Lyrics like “lost like a boy with his lord bound around him with cords” and “the staff and the rod of the terror of God have finally gotten to you” are almost visceral in the way the violence they discuss is made concrete through metaphor.

However, even at their most melancholic, Cricket Blue does not make music for cynics. In “Kentucky,” kernels of hope glimmer as Smith and Heaberlin sing wistfully: “Let all that is old be made new.”

Unlike Smith, who is more influenced by place, Heaberlin said she thinks she is more influenced by the theme of time when she writes.

““For me, it’s not so much place, as era,” Heaberlin. “I write in the past a lot.”  

The influence of past eras on Cricket Blue’s work are obvious not only in their fondness for myth but in their song “Eleanor,” a ballad of young wife who has an affair when her husband ships off to war.

One of Smith’s personal favorites of the album, the song exemplifies the eerie and complex harmonies that make Cricket Blue so intriguing.

Although “Io” has much in common with their previous work – the attention to mythological detail, the bluesy orchestration, the recurrence of the figure of “Eve” (“because feminism,” Heaberlin quipped) – it also is a departure from their previous work.

This is the first album the duo has recorded in studio, and because of this they were able to collaborate with other musicians and had access to more resources than they have had in the past.

“We were a little worried about bringing a creative partner in, but it was wonderful,” Smith said of their experience working with Beehive Productions.

Thematically, “Io” is more “character driven,” than their previous EP Heaberlin told me.

Named after a myth where Zeus pursued a woman against her will, only to transform her into a cow in order to hide her from his wife, “Io” takes up the plight of the downtrodden and trapped.

“We were writing about characters who had lost agency in one way or another,” Heaberlin said.

From the fairytale women who so often are reduced to archetypes, to Eleanor the suffocated 1950s housewife, to the namesake of their album, Cricket Blue uses their music to provide a voice to those who have been rendered voiceless.

This reclamation of agency is what makes their music so interesting to return to. You’re lulled in by the sweetness of their melodies that are reminiscent of traditional Appalachian folk or literary indie rock like Andrew Bird and find yourself suddenly surprised by the epiphanies that their songs so often crescendo to.

“We haven’t run out of stuff. We don’t get sick of each other,” Heaberlin said when I asked what it was like to work with Smith.
“Io” is something else you can count on not getting sick of. The EP is replete with literary and mythological references that don’t yield themselves up upon first listen. “Io” begs to be played over and over.

Kendrick and Kanye: Artistry versus Ego

Kendrick Lamar just released a new record, “untitled unmastered,” and it is a great listen. The quality of the music onboard the LP is astonishingly layered: every instrumental lavish and fleshed out and every lyric codified to mean three things at the same time. Even though it was drafted from B-sides and incomplete song sketches, the album feels remarkably filled in and complete as an experience.

From his debut record to last year’s multiple-Grammy-nominated “To Pimp a Butterfly,” Lamar has been consistent in just how, well, consistent in the amount of time and effort he appears to place into the music.

The interludes and spoken-word mantras of “Butterfly” become celebratory shout segments on “untitled,” with every appearance of Kendrick hooting “Pimp pimp, hooray!” serving as a reminder of dedication to craft and thought toward how the music feels for the listener.

The album has already received accolades from Pitchfork, Rolling Stone, Consequence of Sound and other outlets for its impeccable musical quality. It is terrific.

However, we’re not here to talk about Lamar as a stand-alone. Instead, his latest effort is an important point of reference, to break down how creativity and ego can come together to make or break a work of art. King Kendrick masterfully avoids what could only be called Kanye-Sickness: the illness which occurs when artistry is overtaken by Artistry (the attempt to look like an artist).

Kanye West. EVA BARTELS . B-Side.
Kanye West. EVA BARTELS . B-Side.

Kanye West is someone dealing with an awful lot of Kanye-Sickness. His newest record, “The Life of Pablo,” was released about one month before Lamar’s, is a hodge-podge of multiple ideas. Where “untitled” carries an intentional improvisational looseness, “Pablo” does not carry much feeling of forethought.

The album received numerous name changes before its release and was put out exclusively on Tidal, a streaming service he owns. You cannot buy it.

Not only that, but he’s said he hasn’t even finished the album, and is still mixing some of the songs and replacing them for streaming (for example, the mix on Taylor Swift-dissing track “Famous”).

The album comes at the tail-end of a songwriting peak for West. Just like Lamar, he has walked a golden path of critically-acclaimed records, from “The College Dropout” to “My Beautiful Dark Twisted Fantasy.” All of this success was built atop a wave of bold and brash confidence, creating a much-lauded portrait of a brilliant, misunderstood iconoclast. This act of projection went to such lengths that Kanye implying he was a Christ figure wasn’t far enough – he had to literally name an album, “Yeezus.”

And, like one would expect from a structure put together on a wave, eventually it crashes with it. This is where Kanye-Sickness comes in.

Let’s define this disease: the absolute intersection of egoism and brilliance. When an artist goes far enough into the self and loses sight of their creative process, they are dealing with a lot of Kanye-Sickness (see: Kanye West’s Twitter feed).

If one exhibits too much creativity and not enough confidence, that person is cured of Kanye-Sickness altogether. For reference, think of what kind of music white bread would play if it was human, or a Kings of Leon album.

Kanye is too Kanye-Sick now – but he’s not alone, and lately the disease is hitting some of the music industry’s finest.

Kid Cudi’s latest output, “Speedin’ Bullet 2 Heaven,” is a stark reminder that the man once responsible for such radio smashes as “Day n’ Night” and “Pursuit of Happiness” is now making slow moans over Nirvana-lite grunge guitar with a metronome plinking in the background.

Kid Cudi. EVA BARTELS. B-Side.
Kid Cudi. EVA BARTELS. B-Side.

Just like Kanye, Cudi built his position in the rap canon as a unique “loner,” a misunderstood figure with a kinda-okay singing voice when he wanted to use it. He is always the “man on the moon,” isolating himself from the outside world.

Cudi’s early music showed promise through its artistic portrayal of this figure, but now there is no distance – he’s gone so far away from who he’s playing to that it seems he doesn’t care how the music sounds.

From his first rock album, “WZRD,” he’s shown no signs of slowing down his descent into blandness by way of strongly wanting to be Frank Black of the Pixies.  

Elsewhere, Miley Cyrus is recording sex-themed psychedelic-trap tunes with The Flaming Lips under the name the “Dead Petz,” releasing songs satiated with cheap reverb-laden synths and cringe-worthy lyrics (see: “f**k me so you stop baby talkin’”).

She and her Petz are an active rebuttal to her Hannah Montana days. Their public debut was on the MTV Music Choice Awards, playing a song with the opening phrase, “Yeah, I smoke pot.” The only reason this music seems to exist appears to be to contribute to Cyrus’ own public image.

Even Jay Z’s last record, “Magna Carta Holy Grail,” made his legendary rap career feel like a memory How does he describe his wife, one of the most envied and successful women in pop music? “Sleeping every night next to Mona Lisa/The modern day version with better features” – poetics! Jay took mediocre raps over trap beats and tried to pass it off as Artistry, and even co-opted Maria Abramovic (“The Artist is Present”) to make “Picasso Baby” seem like a statement.

The only statement made was as empty and hollow as a Donald Trump tweet: all bluster and no higher thought. Ultimately, the determining factor as to whether an artist can resist Kanye-Sickness enough to make a masterful song, while carrying enough ego-blessed confidence to have resonance with an audience, is effort.

The difference between Lamar’s “untitled” and West’s “Life of Pablo,” both being altogether unfinished works, is the amount of time and care placed into making the album whole and the art complete and satisfying. The former was produced through the creative process as odds-and-ends – as Lamar put it on Twitter, the songs are “demos.”

Yet the project uses interludes and field recordings to carry a solid listen the whole way through. By contrast, “Pablo” is still incomplete according to West himself, existing in an ooze state, as semi-complete musical plasma.

This could easily be attributable to the idea of “Kanye being Kanye,” in the same vein that fans make excuses for other artists to take nosedives into Kanye-Sickness denial. After “WZRD,” I must have had the notion of “Cudi being Cudi” go through my mind at least ten times. The Cyrus-Lips collaboration sounded cool on paper, but once my headphones began to play its material form, I lost hope: Miley was just being Miley.

“X being X” in turn is the colloquial form of Kanye-Sickness. It is not art as exemplified through an artist’s personality, but instead the opposite. It is an artist’s personality exemplified through artistic expression…and that’s not worth much praise.

To compare: if you overheard someone saying the loved a Nickelback album because it was “Nickelback being Nickelback,” you’d question their taste in music, as well as probably everything else. You would not laud Nickelback for “truly channeling the persona of Nickelback in an incredible, fluid fashion,” or something similarly pretentious.

When an album comes out that throws a full frontal assault of an individual’s artistry at the listener and avoids the pothole of self-indulgence – that is when we should give high praise out of our pockets.

Extra Spice in the Old North End 

Central Market Taste of Asia. RYAN THORNTON. The Vermont Cynic.
Central Market Taste of Asia. RYAN THORNTON. The Vermont Cynic.

“I’ll do medium spice, just to be safe,” said the server at Central Market Taste of Asia on North Winooski Avenue in Burlington’s North End. I tried again.

“No, I really do want it hot. I liked the curry you made me last time.”

“Are you sure?” she asked. “It has chilies in it.” I continued to emphasize that, yes, this was the level of spice I wanted, and after a fairly lengthy discussion she wrote “Hot” on the order slip and brought it out to the kitchen.

The issues I wanted to address during our discussion concerned whether or not I was doing something unusual. As a white American in a rural state, I realize that members of my demographic had probably come in before and been overwhelmed by spicy dishes— or, suspecting that they might be, had been careful to ask about a dish’s spiciness beforehand. I don’t blame my server, then, for exhibiting a bit of extra caution. Most of those inquiries had probably been followed by requests that the spiciness of an order of shrimp vindaloo or chicken tikka masala be toned down somewhat, to avoid undue discomfort.

On my first and third visits, I had apparently made the mistake of asking that same question. The first time, an otherwise delicious chicken curry arrived completely devoid of the bracing heat I’d anticipated. Its intact flavors were well-balanced and its chunks of chicken thigh were tender, but the lack of fire left me disappointed. I resolved to try again.

The second time, I ordered chicken shahi korma, a creamy curry dish with nuts and vegetables. I requested “hot,” without prefacing the request with any sort of question. I was asked to confirm my choice, and said yes with what must have been the right amount of confidence. The shahi korma was, indeed, blazingly hot. Small orange flecks of chili were visible throughout the pale sauce. On its own, the curry would have approached — but not yet reached — an uncomfortable level of heat. Accompanied by papadums, (thin, shatteringly crisp wafers of legume flour), white rice and pleasantly stretchy naan bread, the balance of heat and flavor was wonderful.

My third visit and subsequent order led to the conversation excerpted above. I had arrived with a question in mind, one I’d been mulling over since the first meal: Had my expectations of Nepalese food been skewed unrealistically toward the fiery side of things? The try-hard Westerner who seeks to prove himself by trying a foreign cuisine at its most “other” is a well-known foodie stereotype. He (for this diner is almost invariably male) is closely related to the seasoning-averse lightweight. Neither will appreciate another culture’s food except on their own terms, and neither is something I’d like to be.

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Central Market Taste of Asia. RYAN THORNTON. The Vermont Cynic.

Andy Ricker, a white American restaurateur and Thai food expert known for a nearly unique deference to the culture that created his livelihood, has often suggested asking restaurant staff to “make [a dish] as you would for a Thai person.” He offers a translation of this phrase into Thai; lacking confidence in my off-the-cuff Nepali, I settled for English.

“Would a Nepalese person want this dish to be spicy?” I asked.

“Yes,” my server replied. “Nepalese people like very spicy food.” Whew. Reassured that this order would be the real deal and not just some crass stunt, I thanked her and joined my photographer, Ryan, to look through the shop’s grocery section.

Because we got to Central Market Taste of Asia toward the end of their kitchen’s operating hours, seating was not available and we had to take our order to go. To avoid a similar experience, readers should take note of the fact that Central Market sometimes closes earlier than their sign states (9:00); additionally, the kitchen closes at 8:30 and sometimes before then.

After perusing a burstingly diverse array of pan-Asian produce, packaged foods, and housewares (highlights included coconut-flavored larva-shaped cookies, perfect for Halloween; stark white cans of butane gas labeled with a red and orange explosion graphic and the word “POWER;” and a tall, slim glass bottle of fuchsia-hued “Houston Cowboy” lychee-flavored syrup, product of Thailand, complete with illustrated cartoon namesake– perhaps a placebo substitute for Houston’s better-known purple concoction?), Ryan and I collected our food and ventured outdoors in search of a place to eat.

Central Market Taste of Asia. RYAN THORNTON. The Vermont Cynic.
Central Market Taste of Asia. RYAN THORNTON. The Vermont Cynic.

Tungsten streetlights lent a sleazy glow to the Old North End as we walked, and it soon became apparent that our food would grow cold before we found a table with natural lighting. We sat down to eat on the sidewalk by an African market, in full view of passing cars.

The thali platter I’d ordered included chicken and lamb curries, both assertive and complex, with tender and flavorful meat; lentil soup, whose float of orange chilies gave it a fruity, almost floral lift; the aforementioned pappadum, along with poori (a deep-fried whole-wheat bread puffed from within by steam); the creamy yogurt sauce raita, which was sweeter and thicker than Indian versions I’d had in the past; the ever-present white rice; and gulab jamun, a spherical dessert made of milk solids and soaked in cardamom-scented rosewater syrup. All were terrific. Ryan’s order of onion bhaji was enjoyable as well, although a tad greasy. We used part of the substantial portion to improvise a sort of quasi-Nepalese take on poutine, pouring a small amount of curry over the sweet, battered fried onion. It would probably have been better with some paneer to stand in for the traditional cheese curds.

All in all, I’m mostly pleased with the establishment that has replaced 99 Asian Market at 242 North Winooski Avenue. What was once Burlington’s most underrated bowl of pho has given way to an array of rich, well-spiced stews, as well as a number of noodle dishes I have yet to try. There will be plenty of opportunities in the future; already, Central Market Taste of Asia seems likely to inherit its predecessor’s place as an Old North End standby.

Sugar Shack Celebrates Syrup

 

[dropcap style=”normal or inverse or boxed”]I[/dropcap]t takes 40 gallons of sap to make one gallon of maple syrup, and 30 to fuel Misery Loves Company’s springtime Sugar Shack event.

That figure doesn’t factor in the four gallons of syrup that chefs Nathaniel Wade and Aaron Josinsky also used in preparation for the ticketed private dinner, which spanned 11 courses and contained numerous nods to traditional Quebecois food while retaining, and at times topping, the typical Misery supper menu’s no­-holds-­barred experimental charm.

“When you go to southern Quebec,” bartender Mike Dunn said, “If you go to the sugar houses there around this time of year, they do dinners like this, where it’s a celebration of maple, and there are consistent flows of food … always way too much.”

Vermont shares Quebec’s enthusiasm for maple­­, but the Quebecois, having inherited a storied feasting tradition from local fur trappers and the Abenaki before them, generally have us outpaced in terms of sheer, gleeful gluttony.

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RYAN THORNTON The Vermont Cynic: The introductory course; house-made pickles and rolls served with whipped lard, fresh butter, maple syrup and coarse mustard

 

[dropcap style=”normal or inverse or boxed”]N[/dropcap]ot so at Sugar Shack. The meal began with a couple of yeasty, deliciously plush rolls; these were accompanied by mixed pickled vegetables, mustard, maple syrup and both kosher butter and a slightly smoky whipped lardo.

 That plate was quickly followed by one bearing chicharrones, o​r fried pork skins, dusted with espelette pepper; buttery, dense foie gras truffles; and thin slices of remarkably tender, well ­balanced ham that my photographer and I were told had come from a very young pig named Ladybug.

Next came a small glass of maple sap reduced by 50 percent, which we were encouraged to sip before consuming pale peach­-colored cups of a sea urchin panna cotta to which some sap reduction had also been added.

The urchins’ creaminess and delicate briny edge were smoothed together by soft­spoken maple undertones. More seafood soon appeared; as the “Superfly” s​oundtrack played overhead, we were given wild yeast b​lini​ topped with cured salmon, trout roe and maple creme fraiche.

It was then that Sugar Shack began in earnest. Slices of t​ourtiere, ​a hearty Quebecois pork pie whose deeply browned lard pastry had come from the nearby Misery Loves Co. Bakeshop, arrived alongside a slaw of turnips, red cabbage and beets tossed with hot maple vinaigrette. Both were delicious, but the slaw proved particularly helpful as more meats appeared.

Two home­made maple sausages, poached in sap and tasting gently of pork liver, paired deliciously with a porridge of Abenaki corn from Butterworks Farm in Westfield, Vermont.

Double-­fried quail, whose preparation I’d been watching eagerly from our kitchen side table, was terrifically crisp and made for excellent finger food. The tiny birds came dressed with a maple shoyu sauce whose smokily salty flavor was edged with a resonant sweetness.

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RYAN THORNTON The Vermont Cynic: The whole suckling pig before being carved into slices for hungry patrons.

 

[dropcap style=”normal or inverse or boxed”]B[/dropcap]akeshop employee Logan Bouchard, who had temporarily resumed his past position as a server for the event, said that his favorite dish was either the quail or the wonderfully debauched pig’s trotter dish that followed it.

 For the record, that delicious dish consisted of trotters that had been disassembled and reconstructed around liverwurst stuffing, then seared and served over maple baked beans with ham broth and blood sausage.

“Aaron makes amazing liverwurst. It doesn’t have that metallic minerality that a lot of liverwurst does. And the trotter, there’s so much collagen in there that you can put anything in it and seal it back together, and it doesn’t look any different,” said Bouchard.

Speaking of collagen: the meat of young pigs is simply brimming with the stuff. It makes for a juicy, almost gelatinous cooked product. For the next and final meat course, Josinsky and Wade had removed the bones from a suckling pig’s body and rolled the meat into an approximate cylinder with the pig’s intact head at one end.

They had then roasted the pig until its skin, which crackled loudly under Wade’s carving knife, had reached a golden sheen. The resulting pork, complemented by a clove­-scented stuffing, was impeccably tender.

To announce the roast pig, Josinsky began banging a saucepan with a wooden spoon and strode into the dining room. He was greeted by applause.

After a brief post­-pork lull, dessert service got under way. The first and most substantial dish was a creamy maple sugar pie, a nod once more to Quebecois tradition.

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RYAN THORNTON The Vermont Cynic: A chef lays out rows of puff pastries to be filled with maple crème for the dessert course.

 

[dropcap style=”normal or inverse or boxed”]A[/dropcap]fter that came a plate of cream puffs, hard candy and fudge, all maple-­based and deeply satisfying.

Sugar Shack’s final course, appropriately enough, was sugar on snow. Our server brought us a bowl of shaved ice and poured hot maple sugar, thickened just past the point at which it could have been called syrup, on top. The combination was simple, straightforward and refreshing.

The event’s syrup and sap came from Al Bushey at Brigham Hill Maple in Essex Junction, Vermont, Wade said.

After dinner, Bouchard and I chatted about upcoming Misery Loves Co. events amidst the slow, churning riffs of stoner metal band Sleep’s monolithic smog opera “Dopesmoker.” Those who missed out on Sugar Shack will be pleased to hear that, “probably sometime in early May,” MLC will bring back its Café Corretto evenings at the Misery Loves Co. Bakeshop in Winooski. This time around, in addition to cheese, charcuterie, baked goods and amari, there will be a focus on increased raw bar offerings as part of a collaboration with seafood distributor Wood Mountain Fish.

MLC will also be participating in Winooski’s art and music festival Waking Windows, which will take place May 1­3.

In the meantime, they’re open for brunch, lunch and dinner. Check them out sometime at 46 Main St. Winooski, VT .

Eat a Real Donut: Ren Wiener at Scout & Co

Nicksmithsig[dropcap style=”normal or inverse or boxed”]D[/dropcap]o you ever find yourself dwelling on cartoon depictions of ordinary food items, taking in their eye-popping colors and lushly plump contours and wishing that they’d leap into your hand from the television screen? More specifically, have you sympathized with Homer Simpson’s opinion of the doughnut as rendered by Matt Groening, but been unable to find a suitable, tangible equivalent? The typical real-life doughnut has nothing on those bewitching pink-topped things.

Luckily, the word typical needn’t apply to your doughnut intake if you live in the Burlington area. Just head over to cult coffee shop Scout & Co, in the North End. There’s a Winooski, Vermont location too, but you’ll really want to visit the original spot if you have doughnuts on the brain.

 

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RYAN THORNTON The Vermont Cynic: A successful vegan adaptation of the popular Girl Scout cookie, the Samoa, into doughnut form.

[dropcap style=”normal or inverse or boxed”]E[/dropcap]very Saturday, the Winooski-area pastry expert and all-around culinary marvel Ren Weiner delivers four varieties of doughnuts to Scout. These doughnuts are a throwback to her time at Misery Loves Co., a Winooski eatery where Scout owners Tom Green and Andrew Burke have also worked in the past.

Since setting out on her own several months ago as the one-woman baking company Miss Weinerz, Weiner has had plenty of opportunities to experiment and refine her recipes. “Doughnuts are awesome. Everyone knows what a doughnut is. With doughnuts as a base I can play with new fillings, flavors and techniques but still have a product that is approachable.”

That approachability helps Weiner’s donuts stand out among equally delicious but higher-concept offerings like Scout’s fingerling potatoes with oyster mayonnaise, pickled mustard seeds, pine oil and sumac.

 

 

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RYAN THORNTON The Vermont Cynic: The perfect topping for this fresh blueberry frosted doughnut. Weiner hand-cuts every rainbow sprinkle to the proper size.

 

[dropcap style=”normal or inverse or boxed”]W[/dropcap]hen I arrived at Scout & Co, the doughnuts available were Blueberry Joy, with picturesque icing that lent a slight, dark tartness to the yeasty pastry, and cheerfully bright sprinkles hand-rolled and cut into charming pieces by Wiener herself; Orange Cream, an almost impossibly bright-tasting confection bursting with orange zest and coated with coarse sugar for a hypnotic textural contrast; Vegan Samoa, which managed to surpass both its Girl Scout-distributed namesake and the expectations of this non-vegan; and finally, Boozy Irish Cream, which lived up deliciously to every aspect of its name.

 

Of all these flavors, I was perhaps happiest to see Orange Cream, which I’d been fiending for ever since Weiner still made them for Misery Loves Co. Bakeshop. I was afraid that they’d disappeared for good when she left there, and was profoundly relieved to learn that this doughnut flavor was still available.

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RYAN THORNTON The Vermont Cynic: The orange cream-filled doughnut is coated with granulated sugar and a pinch of orange zest.

 

[dropcap style=”normal or inverse or boxed”]T[/dropcap]he numerous hip parents who brought their children into Scout for doughnuts that Saturday morning must have been relieved, too, to discover a somewhat less guilt-inducing treat. Weiner said she prides herself on using the most sustainable ingredients she can source.

“[I use] cultured butters and fresh fruits, local and organic milk and eggs,” Weiner said. “The dough itself [is] made with natural yeasts and set slowly to rise over a two-day fermentation cycle.”

The benefits of this cycle, Weiner said, are significant.

“Because of [the fermentation process], my dough uses less sugar than most other recipes and has an amazing texture.”

 

 

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RYAN THORNTON The Vermont Cynic: The boozy irish cream filled doughnut, for those who want their after-dinner coffee in the morning. Topped with a light dusting of powdered sugar.

 

 

If you’re interested in seeing some more great photos of Weiner’s work and want an up-to-the-moment heads-up as to what her latest creations are, check her out on Instagram. She has gained a strong following on the site, which she said is like “having a cheerleading squad in your pocket.”

Join the squad. Track down a doughnut. You won’t regret it.

 

http://www.missweinerz.com/Scout O.N.E.

237 North Ave, Burlington, VT 05401

Open Monday 7 a.m. to 5 p.m.; Tuesday – Friday 7 a.m. to 7 p.m.; Saturday 8 a.m. to 7 p.m.; Sunday 8 a.m. to 6 p.m.. Doughnuts are delivered at 11 a.m. Saturday, and served as supplies last.