Summer mornings for Linda Fondulas mean taking a walk, with her cat on a leash, to forage for wild blackberries near her home in Killington, Vt. The berries go to her husband, Ted Fondulas, chef-owner of Hemmingway’s restaurant, and pastry chef Lucy Glod, to serve fresh, make into sorbets, or use in cocktails or desserts or as garnish. Fondulas has been foraging for blackberries and other berries for the restaurant since the 1980s, but others nationwide have been joining ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com