Sarah Pinneo is an Upper Valley cook and food writer. She is the author of The Ski House Cookbook (Clarkson Potter, 2007).
Written by Sarah Pinneo | March 01, 2010
Any critics of the local food movement—anyone who has ever insinuated that it’s elitist or indulgent—should know that at The Pizza Stone in Chester, a pie starts at $8.99. That’s for a large—eight slices—with extra local goodness baked right in: Vermont cheese, meats, veggies, and flour. What allows this new and popular eatery to keep its pies so locally sourced and reasonably priced?