• Editor's Note Spring 2016

    Editor's Note Spring 2016

    Last fall I was an intern on a Vermont sheep and fruit farm, and over the course of three weeks I used parts of my brain that I tap so rarely they might as well be located in my elbow. Normally I spend my days as a writer and editor, working with words, and like most of us I don’t tax my thinking beyond what my chosen line of work asks of me. My brain is narrow. It is used to doing one or two things well.

    Continue Reading

  • The Great Garden Cover Up

    The Great Garden Cover Up

    Cover crops and green manures may be terms you usually associate with farming, but they’re important for even a small-scale home gardener. “Cover crops” usually refers to grains or legumes grown in fall to “cover” the soil in winter.

    Continue Reading

  • Set the Table with Local Oils

    Set the Table with Local Oils

    Netaka White remembers going to some of the first local food challenges in Vermont—potluck meals to which attendees would bring food that was entirely grown or raised within Vermont, or a 50-mile radius.

    Continue Reading

  • The Huntress

    The Huntress

    In 2013, Murphy Robinson asked to buy a live lamb from our farm. It would, she explained, be used in her first Huntress Intensive, a weekend workshop for women on how to hunt, and it would be taken from live to butchered in order to teach how to properly field dress an animal.

    Continue Reading

  • Home for Supper

    Home for Supper

    Ask a longtime Vermont fruit grower or gardener about Lewis Hill and they’ll probably tell you how he inspired and nurtured their love of growing fruit. Maybe he introduced them to uncommon fruits such as black currants and elderberry.

    Continue Reading

  • A Rising Collaboration

    A Rising Collaboration

    Once upon a time, in cobblestoned villages across Europe, brewers and bakers depended on each other, trading beer and spent grains for loaves of bread made with those grains. But on our side of the Atlantic, this relationship has largely been lacking.

    Continue Reading

  • The Shearer’s Daughter

    The Shearer’s Daughter

    During peak shearing seasons, Gwen often leaves her house at 4 a.m. and doesn’t return until after 10 p.m. Over those long days she might shear more than 100 sheep and drive several hundred miles, barely stopping for a meal. She estimates that annually she drives 40,000 miles and shears 8,000 to 10,000 sheep.

    Continue Reading

  • Building Brands in a Small Farm Food System

    Building Brands in a Small Farm Food System

    Small farms in Vermont contribute tremendous value to our evolving food system by being nimble enough to respond to shifting consumer demand quickly. Small farms have pioneered niche products, such as multi-variety mesclun mixes and hybrid CSA memberships.

    Continue Reading

  • Farmers' Kitchen—Caprine Cake

    Farmers' Kitchen—Caprine Cake

    AlpineGlo Farm, tucked on a hillside in Westminster, has been the site of our homestead since 2001. We originally intended the property to be a place to raise and train horses, as my husband and I both have a strong equine background, but we soon found many more uses for the land.

    Continue Reading

  • Last Morsel—A Slow Tan

    Last Morsel—A Slow Tan

    Sheep aren’t raised for their skins, but the soft pelts that are a byproduct of meat and wool production are a fluffy reward for farmers and homesteaders who spend many hours tending their flocks.

    Continue Reading

Current Issue

Spring 2016

Editor's Note Spring 2016

| February 09, 2016

The Robinsons' dog Trump enjoys the apple orchard in bloom.

Last fall I was an intern on a Vermont sheep and fruit farm, and over the course of three weeks I used parts of my brain that I tap so rarely they might as well be located in my elbow. Normally I spend my days as a writer and editor, working with words, and like most of us I don’t tax my thinking beyond what my chosen line of work asks of me. My brain is narrow. It is used to doing one or two things well.

The Great Garden Cover Up

Written by Charlie Nardozzi | February 09, 2016

Charlie Nardozzi workshop

Cover crops and green manures may be terms you usually associate with farming, but they’re important for even a small-scale home gardener. “Cover crops” usually refers to grains or legumes grown in fall to “cover” the soil in winter.

Set the Table with Local Oils

Written by Cheryl Herrick | February 09, 2016

Sunflowers in field

Netaka White remembers going to some of the first local food challenges in Vermont—potluck meals to which attendees would bring food that was entirely grown or raised within Vermont, or a 50-mile radius.

The Huntress

Written by Katie Spring | February 09, 2016

Dhyana Miller of Full Moon Girls, a nature immersion program for girls in western Massachusetts.

In 2013, Murphy Robinson asked to buy a live lamb from our farm. It would, she explained, be used in her first Huntress Intensive, a weekend workshop for women on how to hunt, and it would be taken from live to butchered in order to teach how to properly field dress an animal.

Home for Supper

Remembering Lewis Hill

Written by Nancy Hayden | February 09, 2016

Lewis Hill

Ask a longtime Vermont fruit grower or gardener about Lewis Hill and they’ll probably tell you how he inspired and nurtured their love of growing fruit. Maybe he introduced them to uncommon fruits such as black currants and elderberry.

A Rising Collaboration

The Beer and Bread Connection

Written by Pamela Hunt | February 09, 2016

Freshly baked bread coming out of the oven at Elmore Mountain Bread;

Once upon a time, in cobblestoned villages across Europe, brewers and bakers depended on each other, trading beer and spent grains for loaves of bread made with those grains. But on our side of the Atlantic, this relationship has largely been lacking.

The Shearer’s Daughter

Written by Helen Whybrow | February 09, 2016

Gwen shearing a sheep

During peak shearing seasons, Gwen often leaves her house at 4 a.m. and doesn’t return until after 10 p.m. Over those long days she might shear more than 100 sheep and drive several hundred miles, barely stopping for a meal. She estimates that annually she drives 40,000 miles and shears 8,000 to 10,000 sheep.

Building Brands in a Small Farm Food System

Written by Mark Cannella | February 10, 2016

Chickens grazing

Small farms in Vermont contribute tremendous value to our evolving food system by being nimble enough to respond to shifting consumer demand quickly. Small farms have pioneered niche products, such as multi-variety mesclun mixes and hybrid CSA memberships.

Farmers' Kitchen—Caprine Cake

| February 10, 2016

Rachael Ware

AlpineGlo Farm, tucked on a hillside in Westminster, has been the site of our homestead since 2001. We originally intended the property to be a place to raise and train horses, as my husband and I both have a strong equine background, but we soon found many more uses for the land.

Last Morsel—A Slow Tan

Written by Caroline Abels | February 10, 2016

Sheepskin

Sheep aren’t raised for their skins, but the soft pelts that are a byproduct of meat and wool production are a fluffy reward for farmers and homesteaders who spend many hours tending their flocks.

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.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait