Food is one of the many reasons I spend two weeks each summer teaching Shakespeare in the Northeast Kingdom of Vermont (see here for this weekend's show listings).
The photo at top captures a runny poached egg yolk on the precipice, just one component of a meal our staff interns whipped up that they referred to as "mega-brunch." Also on the menu were homemade popovers, eggs from friends(' chickens), hollandaise, and, at least in my case, three mimosas. These made climbing Mt. Pisgah a little difficult later in the day.
I've said it before and I'll say it again: I've said it before and I'll say it again: there is always spirited eating to be had in VT, thanks to the ingredients, the company, or both.
Heck, the compost pile that I overlook as I type has better produce in it than most supermarkets.