"Wait, who is the chef again?" one of our companions teased. "Chef Giovanni Leopardi," our waitress cooed helpfully as she sailed past.
Haley Morris / The Dartmouth Staff After we drive across train tracks and past warehouses, all the storefronts in White River Junction look dark and closed.
A little feel-good food may convince you that grease and mayonnaise can cure all ills. In search of such soulful satisfaction, we made a jaunt over to Quechee, Vt., home of such wonders as "the most spectacular river gorge in Vermont," the Cabot cheese factory shop and the miniature cows at the Fool on the Hill. Only a few yards from the gorge, Dana's By The Gorge sits as a relic of seasonality and a reminder of Vermont's booming tourist industry.
Contrary to popular belief, the tour buses to the Green are not brimming with crowds eager to ogle the most selective freshman class in Dartmouth history.
The term is finally winding down and for a good quarter of the campus's population, each dwindling day brings the bittersweet possibility of last chances.
With temperatures mounting, it seems that spring has finally arrived. While some are starting to break out the seersucker, in this week's column, we are longing for a change in taste -- for spring (and, dare we say it, early summer) delectables! Eager to leave behind last season's palate, we decided we wanted ice cream, watermelon wedges, corn on the cob or anything outside and grilled.
Vermont usually summons stereotypical images of cows, maple syrup, glowing green mountains and liberals.
It may already be August, but we are not giving up on this term just yet. The Upper Valley still has plenty of hidden hotspots that continue to spark up summer even as the days start to dwindle.
Tip Top-Notch: The New Face of White River Junction
South of the bubble: Lebanon gets spicy