• Editor's Note Fall 2015 Tapping maple trees

    When Paul McCartney popped up on my computer screen recently, I wanted to believe him. Who wouldn’t be prepared to trust a man who wrote and sang “Blackbird” and “Good Day Sunshine” and “Penny Lane”?

  • Set the Table with Cultured Foods Pickeled turnip

    Introducing bold-flavored ferments—from the spicy kick of kimchi to the sour tang of kefir and the refreshing effervescence of kombucha and beyond—into your culinary repertoire opens a new world of taste sensations. Fermentation becomes a happy compulsion.

  • Spring Vinegars dandelion, chickweed, burdock, and nettles

    As the earth reawakens from winter’s slumber, it takes time for the sun’s warmth to turn the earth over to spring, coaxing new growth out of last year’s seed. The same is true in our bodies: It takes time to transition from the inwardness of winter to spring’s explosion of vitality.

  • The Seeds of Renewal Project The Koasek Abenaki Sun Dancer at the 2014 Harvest Celebration, Piermont, NH.

    Back in the 1950s and 60s, I often visited my grandparents in northwestern Vermont during the summers. I remember children and teenagers enthusiastically riding their bikes with bucket and spinning rod, heading down to the Missisquoi River to fish.

  • The Taste of Grass Cattle grazing on grass

    Fat tastes good. Whatever your other feelings about fat and health, good fats and bad fats, let’s agree that fat improves a food’s flavor. Our salivary glands respond to fat’s aromas during cooking (think frying bacon or browning butter) and its presence changes the way food feels on our tongue, adding a satisfyingly rich texture.

  • Dorchester’s Daily Table Ismail Samad

    Chef Ismail Samad first made his name in New England when he and business partners Alice James and Liz Ehrenberg opened the Gleanery Restaurant—a Putney eatery that serves first-rate fare made from farm-gleaned “seconds.”

  • Our Meat, Made Visible Arion Thiboumery

    Ironically, given that it’s the only slaughterhouse in Vermont with public viewing windows, the new Vermont Packinghouse doesn’t have a single window on the outside, save on the front door of the main office.

  • Vermont Veggies Find New Markets The work crew at Chapelles potato farm

    There’s no vegetable more basic than a potato. This humble, tuberous root crop, Solanum tuberosum, grows in the dark, hidden from view most of the year, and emerges late when the air is frosty.

  • Farmers' Kitchen—Porcine Preparation David Hull and family

    At our farm here in Newfane, the pigs are the favorites of all of us. The lambs and goat kids don’t really give us the time of day, and our girls get a little nervous trying to pet the steer like I do. But the pigs are always happy to have us around.

  • Last Morsel—Farming Solo Ryan Demarest

    At our farm here in Newfane, the pigs are the favorites of all of us. The lambs and goat kids don’t really give us the time of day, and our girls get a little nervous trying to pet the steer like I do. But the pigs are always happy to have us around.

Current Issue

Spring 2015

Editor's Note Fall 2015

Tapping maple trees

When Paul McCartney popped up on my computer screen recently, I wanted to believe him. Who wouldn’t be prepared to trust a man who wrote and sang “Blackbird” and “Good Day Sunshine” and “Penny Lane”?

Set the Table with Cultured Foods

Written by Leda Scheintaub

Pickeled turnip

Introducing bold-flavored ferments—from the spicy kick of kimchi to the sour tang of kefir and the refreshing effervescence of kombucha and beyond—into your culinary repertoire opens a new world of taste sensations. Fermentation becomes a happy compulsion.

Spring Vinegars

Herbal Infusions for Health and Flavor

Written by Juliette Abigail Carr

dandelion, chickweed, burdock, and nettles

As the earth reawakens from winter’s slumber, it takes time for the sun’s warmth to turn the earth over to spring, coaxing new growth out of last year’s seed. The same is true in our bodies: It takes time to transition from the inwardness of winter to spring’s explosion of vitality.

The Seeds of Renewal Project

Renewing Abenaki agriculture, one seed at a time

Written by Fred Wiseman

The Koasek Abenaki Sun Dancer at the 2014 Harvest Celebration, Piermont, NH.

Back in the 1950s and 60s, I often visited my grandparents in northwestern Vermont during the summers. I remember children and teenagers enthusiastically riding their bikes with bucket and spinning rod, heading down to the Missisquoi River to fish.

The Taste of Grass

How farmers are improving the flavor of grass-fed beef, with fat

Written by Helen Labun Jordan

Cattle grazing on grass

Fat tastes good. Whatever your other feelings about fat and health, good fats and bad fats, let’s agree that fat improves a food’s flavor. Our salivary glands respond to fat’s aromas during cooking (think frying bacon or browning butter) and its presence changes the way food feels on our tongue, adding a satisfyingly rich texture.

Dorchester’s Daily Table

A Gleaning Oasis in the Urban Food Desert

Written by Glenn Scherer

Ismail Samad

Chef Ismail Samad first made his name in New England when he and business partners Alice James and Liz Ehrenberg opened the Gleanery Restaurant—a Putney eatery that serves first-rate fare made from farm-gleaned “seconds.”

Our Meat, Made Visible

The new Vermont Packinghouse allows visitors to observe how animals become food

Arion Thiboumery

Ironically, given that it’s the only slaughterhouse in Vermont with public viewing windows, the new Vermont Packinghouse doesn’t have a single window on the outside, save on the front door of the main office.

Vermont Veggies Find New Markets

Written by Sarah Waring Alissa Matthews

The work crew at Chapelles potato farm

There’s no vegetable more basic than a potato. This humble, tuberous root crop, Solanum tuberosum, grows in the dark, hidden from view most of the year, and emerges late when the air is frosty.

Farmers' Kitchen—Porcine Preparation

David Hull and family

At our farm here in Newfane, the pigs are the favorites of all of us. The lambs and goat kids don’t really give us the time of day, and our girls get a little nervous trying to pet the steer like I do. But the pigs are always happy to have us around.

Last Morsel—Farming Solo

Written by Ryan Demarest

Ryan Demarest

At our farm here in Newfane, the pigs are the favorites of all of us. The lambs and goat kids don’t really give us the time of day, and our girls get a little nervous trying to pet the steer like I do. But the pigs are always happy to have us around.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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