This week we welcome Troy Ruggles to the BFD family!
Battalion Chief Ruggles comes to Burlington after a distinguished career with the Saint Johnsbury FD.
BC Ruggles now assumes the role of BC of Training and Safety for the BFD and we look forward to all that he brings to this great City!
Welcome, and good luck, Chief!
Feeling hot? Cool off with this circa 1950s photo of the original Elizabeth Lund Home! #btv#winter#throwback
3 hours ago016
STAFF PICK OF THE WEEK 7/16-7/22!
Rustichella d'abruzzo Bucatini Italian Pasta
Today, Rustichella d'Abruzzo pasta is still made with the finest quality grains, blended with pure mountain spring water, extruded through bronze dies and slowly air-dried for a rustic texture that holds sauce beautifully.
A.K.A. That Wonderful Hollow Spaghetti
Deriving from the Italian word bucato, meaning "pierced," bucatini are long, thick spaghetti with a hole through the center. A common pasta shape in the area around Rome, bucatini is traditionally served all'Amatriciana, with a spicy sauce of tomatoes, dried chile and guanciale (salt-cured pork). In Sicily, they use these hollow noodles for pasta con le sarde (with sardines and wild fennel). Enjoy with any tomato-based sauce and slurp loudly, as the Romans do.
3 hours ago010
THE BIG CHEESE 7/16!
OUR VERMONT CHEESE SPECIAL OF THE WEEK
Blue Ledge Farm Crottina
Blue Ledge Farm began as a dream in Florence, Italy where Greg and Hannah met while studying the art and culture of Europe. In 2000, at the tender age of 23, the two began the work of transforming an old cow dairy farm back into production with goats.
This is the cheese that put Blue Ledge Farm on the map when it took a first place award in the American Cheese Society competition in 2006. Since then it has won loyal goaty fans for it's classic simplicity. Aged for three weeks, the texture of this cheese is velvety and smooth, with a white mold exterior. It goes well with a Pinot Grigio or Sauvignon Blanc wine.
We love this cheese with a dollop of honey!
SAVE $2/lb! #bigcheese#vermontcheese#cheeseplease#cheeseshop#cheeselove#eatlocal#shoplocal#btv#vermont#cheesetraders
Villinger U 16 Junioren sind Bezirksmeister Am Samstag machte das Team mit einem 4:2 Sieg in Überlingen den Titel perfekt und konnte so ungeschlagen die Liga beenden. Neben den vier Stammspielern, kamen im Laufe der Saison Tobias Koller, Markus Schmid und Milo Leuenberger zum Einsatz. Weiter geht es nun unmittelbar nach den Sommerferien. Dann wollen die Villinger Spieler bei den Badischen Mannschaftsmeisterschaften auf ihren Erfolg aufbauen.
Foto: von li: Felix Kopecky, Patrick Putschbach, Jannis Knackmuss, Felix Messmer
9 hours ago022
Are you Splender BENDER ready? 🌈💖 We have super fast shipping and Afterpay 🤑 www.tibbsandbones.com
A HUGE thank you to the Kountry Kart Deli for supporting our collaboration with the Flyin Ryan Foundation by selling hats at there amazing establishment in Burlington, Vermont! #raisedvt
📸 @kountry_kart_deli there still is nothing better than your famous rising shiner 🙌🙌