• Publishers' Note Anise hyssop

    When they harnessed fire, by some accounts more than 1.5 million years ago, our distant ancestors changed the course of their evolution and, ultimately, ours. Not only was light and warmth brought into their lives, but the act of cooking food is thought to have increased brain size and put us on the path to becoming Homo Sapiens.

  • Polyphony in the Garden Hummingbird moth on bergamot

    When I work in the garden, surrounded by vegetables, flowering plants, and herbs, with several species of bees buzzing in the big, purple, flowering clusters of anise hyssop at the ends of all the beds, and a breeze fluttering the leaves of the maples and oaks in the woods nearby, I sense polyphony at work in the natural world.

  • Set the Table with Rabbit Sarah Ouellette of Silver Ridge Rabbitry

    I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

  • Sun Dance Season: An Abenaki Summer The directional dancers honor the Sun Dancer. Sun Dance practice, Lake Champlain Maritime Museum.

    For the Abenaki, summer officially begins during the hoeing and planting times, what we consider late spring, and lasts up to the Green Corn Festival, the official “kick-off” of the harvest.

  • Forest to Flask Caledonia Spirits Rye Barrel

    Do you know a cooper? It’s a query likely to produce confusion, as Caledonia Spirits’ founder Todd Hardie learned by putting the question to just about everyone. “For most of a year, each time I met someone, I’d say ‘Hello, do you know a cooper?’ And they would say, ‘What’s a cooper?’”

  • Fire Eaters Students from Oyase Community School with campfire

    Although cooking over a fire generally brings fond memories of roasting marshmallows for s’mores, it also offers a tremendous opportunity to become more connected with the places we live and the food we eat.

  • Campfire Cooking Chicken cooked over the campfire

    Camping is one of the most sensory pleasures of summer. There are the natural sights, such as towering trees, wildlife, sunsets, and stars, and the sounds, such as those of birds that start their trilling morning songs and lakes that lap at shores in the distance.

  • Breeds Apart Freedom Ranger chickens

    Many people greet the arrival of spring by poring over seed catalogs and scanning for new varieties of vegetables, but I have a slightly different tradition. When March rolls around, I plan my broiler chickens for the year.

  • Rural Vermont at 30: Supporting Farmers to Sustain Farming Anthony Pollina one of the founders of Rural Vermont

    In early April, on an evening that concluded with yet another “surprise” late-season snowstorm, more than 100 people gathered at the historic Capital City Grange Hall on the edge of Montpelier to celebrate the official beginning of Rural Vermont’s 30th anniversary.

  • Farmers' Kitchen—Okra! The crew at Clear Brook Farm

    Although we farm in Vermont, one of our favorite vegetables to grow, and especially to eat, is a staple from the South: okra. On our farm in Shaftsbury, where we grow between 25 and 30 acres of veggies and small fruits—everything from asparagus to… well, yes… zucchini—it’s the letter O in which one of our true vegetable passions rests. Okra!

Current Issue

Summer 2015

Publishers' Note

Written by Meg Lucas | May 26, 2015

Anise hyssop

When they harnessed fire, by some accounts more than 1.5 million years ago, our distant ancestors changed the course of their evolution and, ultimately, ours. Not only was light and warmth brought into their lives, but the act of cooking food is thought to have increased brain size and put us on the path to becoming Homo Sapiens.

Polyphony in the Garden

Written by Tatiana Schreiber | May 26, 2015

Hummingbird moth on bergamot

When I work in the garden, surrounded by vegetables, flowering plants, and herbs, with several species of bees buzzing in the big, purple, flowering clusters of anise hyssop at the ends of all the beds, and a breeze fluttering the leaves of the maples and oaks in the woods nearby, I sense polyphony at work in the natural world.

Set the Table with Rabbit

Written by Katie Spring Katie Sullivan | May 26, 2015

Sarah Ouellette of Silver Ridge Rabbitry

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

Sun Dance Season: An Abenaki Summer

Written by Fred Wiseman | May 26, 2015

The directional dancers honor the Sun Dancer. Sun Dance practice, Lake Champlain Maritime Museum.

For the Abenaki, summer officially begins during the hoeing and planting times, what we consider late spring, and lasts up to the Green Corn Festival, the official “kick-off” of the harvest.

Forest to Flask

Caledonia Spirits seeks to age whiskey in barrels made of Vermont oak.

Written by Jennifer Rose Smith | May 26, 2015

Caledonia Spirits Rye Barrel

Do you know a cooper? It’s a query likely to produce confusion, as Caledonia Spirits’ founder Todd Hardie learned by putting the question to just about everyone. “For most of a year, each time I met someone, I’d say ‘Hello, do you know a cooper?’ And they would say, ‘What’s a cooper?’”

Fire Eaters

Kids in Dummerston learn how to cook food over a flame.

Written by Abigail Mnookin | May 26, 2015

Students from Oyase Community School with campfire

Although cooking over a fire generally brings fond memories of roasting marshmallows for s’mores, it also offers a tremendous opportunity to become more connected with the places we live and the food we eat.

Campfire Cooking

Using a Wood Fire to Prepare Locally Sourced Summer Dishes

Written by Sarah Galbraith | May 26, 2015

Chicken cooked over the campfire

Camping is one of the most sensory pleasures of summer. There are the natural sights, such as towering trees, wildlife, sunsets, and stars, and the sounds, such as those of birds that start their trilling morning songs and lakes that lap at shores in the distance.

Breeds Apart

Why some Vermont farmers love the Cornish Cross—and others don’t.

Written by Katie Sullivan | May 27, 2015

Freedom Ranger chickens

Many people greet the arrival of spring by poring over seed catalogs and scanning for new varieties of vegetables, but I have a slightly different tradition. When March rolls around, I plan my broiler chickens for the year.

Rural Vermont at 30: Supporting Farmers to Sustain Farming

Written by Andrea Stander | May 20, 2015

Anthony Pollina one of the founders of Rural Vermont

In early April, on an evening that concluded with yet another “surprise” late-season snowstorm, more than 100 people gathered at the historic Capital City Grange Hall on the edge of Montpelier to celebrate the official beginning of Rural Vermont’s 30th anniversary.

Farmers' Kitchen—Okra!

| May 27, 2015

The crew at Clear Brook Farm

Although we farm in Vermont, one of our favorite vegetables to grow, and especially to eat, is a staple from the South: okra. On our farm in Shaftsbury, where we grow between 25 and 30 acres of veggies and small fruits—everything from asparagus to… well, yes… zucchini—it’s the letter O in which one of our true vegetable passions rests. Okra!

Last Morsel—Reliving History through Food in Burlington

Written by Pamela Hunt | May 20, 2015

tour group on St. George Street, Burlington VT

I swirled the creamy beans, sweet chunks of zucchini, and crunchy corn niblets in the last of the lemon-herb vinaigrette at the bottom of my dish. This salad had a story to tell, and I was hungry to hear it. Lucky for me, I was in the right place: Sugarsnap restaurant at the Echo Center, the first stop on the Burlington Edible History Tour.

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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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