The Hindquarter, housed in what was once a 1964 fire engine is an exciting new dining experience popping up on the streets of Burlington and setting the food scene aflame. With an ever-changing menu of eclectic dishes from house made ramen, to duck pastrami and decadent house made bacon, The Hindquarter is sure to have something to appease even the pickiest of palettes. In order to keep with the strong localvore movement that has taken a hold of the great state of Vermont, The Hindquarter is proud to serve only the freshest locally produced ingredients, many of which are grown in their own in-house garden. Available for private functions, and at your favorite pop up locations around town, the Hindquarter is guaranteed to put a smile on your face, and some love in your stomach!
Location: Burlington, VT
Chef: Luke Stone
It became crystal clear to Mara Welton at an early age that to obtain the best-tasting, highest-quality food, she had to grow or source the ingredients herself.
“I chose a life of farming, because I love good food,” said Mara, who, with her husband, Spencer, operates the 2-acre Half Pint Farm, located at Burlington’s Intervale, which they say provided them with a low-risk setting and necessary infrastructure to start their dream.
Mara and Spencer have 35 years combined experience growing and selling produce. At Half Pint Farm, they specialize in small, baby and specialty varieties of crops – more than 300 at a time. On their 2 acres, they feed: themselves, weekly farmers markets, one grocer, 100 seniors through a Senior Farm Share Program, and 20 families in their Half Pint Farm Food Club program.
They also run a prepared food business at the Burlington Winter Farmers Market and supply up to 10 area caterers and restaurants each season.
“For me, the relationships I have built through my farming connections were the nicest surprise of this lifestyle,” Mara says. “At first, it was all about the food, and it has become increasingly more about the relationships that are formed through the connections that growing food gives me. I value that more than I originally anticipated, and now farming has become a deeper expression of how I interact with my community – and it is sheer pleasure that I get to do that through the medium of food.”
For the WYSIWYG, Half Pint Farm has paired with The Hindquarter, a new dining experience in the form of a food truck – actually, it’s a 1964 fire engine – that is offering a new dining experience on the streets of Burlington. The Hindquarter supports the localvore movement and uses local ingredients.
“Luke Stone (of The Hindquarter) is an incredibly intuitive chef who values our relationship and our growing practices with a respect that I really appreciate,” Mara says. “He really enjoys working with our vegetables and expresses their true potential with a passion and skill that we deeply admire. It is a privilege to work with chefs like Luke, and the partnership for this specific event was a true no-brainier.”
Location: Burlington (The Intervale)
Farmer: Mara and Spencer Welton