u/drossinvt

Hey foodies.... We've been in the Vermont pizza scene for nearly 20 years, and our family has been in the food business for at least 5 generations throughout New England and Italy. Mostly behind the scenes providing dough and related products to Vermont's pizzerias and schools. If you haven't seen our products you've probably had them without realizing it.

We are preparing to open pizza la taglio (by the cut) for lunch at our dough shop in Williston, and we're super excited for that direct to consumer connection. We want you to feel like you're walking into a forni in Roma.

All that being said, we want your opinions, ideas, and feedback. Things like... Do we charge by weight like in Italy, or by the slice like the norm here? Do you have favorite toppings that are hard to find? How long are you willing to wait for a great cut (from stepping in the door to food in your hand)? Do you have related questions for us?

Thanks in advance for your input! -- Dan from Slice of Vermont.

I really like Duran and Story, but it's definitely not April anymore. How long can we realistically keep running out 2 regulars hitting .200 with minimal power hitting in the top of order?

I can't think of a recent precedent where that has continued into the summer on a team built to make the playoffs. When Roman comes back does Duran lose regular playing time? Other than a large contract, what is keeping Story in the regular lineup? If they must play, why aren't they hitting 7-9?