Ripe for innovation

Ripe for innovation

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

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