• Eat it on the Radio

    Eat it on the Radio

    In his book Deep Economy: The Wealth of Communities and the Durable Future, Vermont author and environmentalist Bill McKibben focuses on the importance of strong communities for the health and well-being of the planet and its people. He suggests that we can strengthen our home regions by producing more of our own food, generating more of our own energy, and even creating more of our own culture and entertainment. To achieve these goals, McKibben advises, we need to build or rebuild local institutions that draw people together, and one such institution that he cites in his book is a low-power radio station in the Mad River Valley: WMRW-LP Warren, 95.1 FM.

    Continue Reading

  • A Passion for Artisan Soap

    A Passion for Artisan Soap

    My soap-making journey started a decade or so ago, when I was becoming more and more sensitized (allergic) to mainstream, detergent-type soaps. Eventually I just couldn’t use them anymore. As I researched the subject, I became alarmed at what was being used in cosmetic products on the market, not to mention all the harmful chemicals leaching into our waterways as a result of those products. I decided to start making my own soap, and the enthusiasm I had back then for soap making has now turned into a passion and a business for me. My only regret is that I didn’t start making them sooner!

    Continue Reading

  • Halal in the Hills

    Halal in the Hills

    Art Meade is a 59-year-old livestock and poultry farmer with a thick Maine accent and a farm on Route 100 in Morrisville. He also happens to run the only state-licensed slaughter facility in Vermont that caters to Muslims who practice halal slaughter. This is the Muslim tradition of swiftly slitting the throat of a domesticated meat animal with a sharp knife; the animal is believed to be killed instantly and painlessly (though there is some debate about that). Muslims, who are directed by their religion to eat halal meat, can purchase such meat in Vermont stores, but some prefer to do the slaughter themselves.

    Continue Reading

  • How to Start a Community Garden

    How to Start a Community Garden

    Back in January, as my husband and I searched for a place to live in Middlebury, we had big plans to create a summer vegetable garden. But it quickly became clear that housing in town with gardening space wouldn’t be easy to find. Apartments that advertised a “big yard” always seemed to have a “scruffy lawn,” and few landlords reacted well to my desire to dig out a portion of that lawn to plant vegetables.

    Continue Reading

  • The Story of Bread

    The Story of Bread

    Green Mountain Flour, a new artisan bakery in Windsor owned and operated by Zachary Stremlau and Daniella Malin, takes a unique approach to its craft: it uses local wheat, local milling, and local fuel to create its flours, breads, and pizzas. Here, woodcuts that comprise the bakery’s logo tell “the story of bread,” echoing a time in early New England when, according to Zachary and Daniella, “the farmers knew the miller, the miller milled with stone, and the baker baked with fire.”

    Continue Reading

  • How to Get Grounded

    How to Get Grounded

    On a road in Cabot, not far from the land that Laura Dale and Cyrus Pond bought this past March, you can look out to the west at a horizon dominated by the undulating spine of the Green Mountains. For many young farmers in Vermont, the cost of land can seem as daunting and insurmountable as the largest of those mountains in the dead of winter.

    Continue Reading

  • Tapping for Taste

    Tapping for Taste

    There are people in Vermont who prefer fake maple syrup—not just people who are looking for something cheaper but who actually prefer the stuff made of corn syrup. There are other people in Vermont who don’t talk to those fake syrup types. And there are Vermonters who stand by Grade B for all occasions and others who keep a little Fancy on hand.

    Continue Reading

  • Classy Wheat

    Classy Wheat

    Last year, I arrived at The Putney School as their new gardener and was tasked with getting the high school students at this Putney boarding and day school excited about gardening. Early on, the farm manager told me he had planted some wheat on the edge of one of the farm’s hayfields. I was intrigued.

    Continue Reading

  • Farm Camp—Planting Confidence, Harvesting Strength

    Farm Camp—Planting Confidence, Harvesting Strength

    As I downshift off the Putney exit of I-91, my husband, Jerry, is roused from his dozing by the hollow sound of several hundred jostling maple syrup jugs. It’s April, time to buy containers for our maple syrup at Bascom’s 10% container sale, and time to post Farm Camp flyers.

    Continue Reading

  • The First Localvores

    The First Localvores

    I have always been fascinated by wild foods. When I was a kid growing up in Indiana we had a copy of Euell Gibbons’ book Stalking the Wild Asparagus, and I remember how exciting it was to read about eating cattails, making acorn flour, and brewing sassafras tea. As I recall, the cattail stalks tasted a bit like mild turnips, the acorn flour was tannic and needed a lot of processing before being edible, and the tea tasted like something just this side of root beer. Little did I know as a kid that wild edibles such as cattails and acorns were just a couple of the foods historically gathered and consumed by the first people to inhabit the state I would one day call home.

    Continue Reading

  • Getting Everyone to the Table

    Getting Everyone to the Table

    Back in January, as my husband and I searched for a place to live in Middlebury, we had big plans to create a summer vegetable garden. But it quickly became clear that housing in town with gardening space wouldn’t be easy to find. Apartments that advertised a “big yard” always seemed to have a “scruffy lawn,” and few landlords reacted well to my desire to dig out a portion of that lawn to plant vegetables.

    Continue Reading

  • A 10-Year Stroll

    A 10-Year Stroll

    With hundreds of spectators lining Main Street in Brattleboro, the groomed and bedazzled heifers are led down the center of the street to the cheers of onlookers. Hundreds of cows preen for the delighted crowd, followed by more farm animals (bulls, goats, and horses), tractors (also decorated for the parade) floats, clowns, marching bands, street performers, and all manner of groups touting their various farm affiliations.

    Continue Reading

  • Cookbooks, Culture,  and Community

    Cookbooks, Culture, and Community

    The case for local nuts. No, I’m not talking about your odd mother-in-law, your bizarre ex-boyfriend, or that whacko who expresses herself, extensively, at town meeting. And I don’t mean aficionados or extremely enthusiastic people. I mean those portable nuggets of nutrition, held aloft by tree limbs. A nut, technically speaking, is a big seed enclosed by a hard shell. And even though you’re now fantasizing about almond and macadamia instead of weirdo and diehard, I’m here to tell you about what nuts we can grow in Vermont, and why.

    Continue Reading

  • After the Fire

    After the Fire

    Barn’s burnt down…now I can see the moon. –Chinese proverb

    Yet the converse is also true: Yes, we can see the moon, but it won’t shelter tractors, nor can vegetables be washed, packed, and stored inside its lovely glow. Oh, the moon is beautiful, but what can it do for food and a business after the fire is put out?

    Continue Reading

Community

A Passion for Artisan Soap

Written by Joann Darling | March 01, 2013

A Passion for Artisan Soap

My soap-making journey started a decade or so ago, when I was becoming more and more sensitized (allergic) to mainstream, detergent-type soaps. Eventually I just couldn’t use them anymore. As I researched the subject, I became alarmed at what was being used in cosmetic products on the market, not to mention all the harmful chemicals leaching into our waterways as a result of those products. I decided to start making my own soap, and the enthusiasm I had back then for soap making has now turned into a passion and a business for me. My only regret is that I didn’t start making them sooner!

Eat it on the Radio

Written by Robin McDermott | March 01, 2008

Photo of Robin by John Barkhausen

In his book Deep Economy: The Wealth of Communities and the Durable Future, Vermont author and environmentalist Bill McKibben focuses on the importance of strong communities for the health and well-being of the planet and its people. He suggests that we can strengthen our home regions by producing more of our own food, generating more of our own energy, and even creating more of our own culture and entertainment. To achieve these goals, McKibben advises, we need to build or rebuild local institutions that draw people together, and one such institution that he cites in his book is a low-power radio station in the Mad River Valley: WMRW-LP Warren, 95.1 FM.

How to Get Grounded

Young farmers in Vermont surmount the high cost of land with support from family, friends, and investors

Written by Andrew Stowe | August 19, 2013

Edge Fuentes

On a road in Cabot, not far from the land that Laura Dale and Cyrus Pond bought this past March, you can look out to the west at a horizon dominated by the undulating spine of the Green Mountains. For many young farmers in Vermont, the cost of land can seem as daunting and insurmountable as the largest of those mountains in the dead of winter.

The Story of Bread

Written by Caroline Abels | April 03, 2013

Woodcut of Baker and Oven

Green Mountain Flour, a new artisan bakery in Windsor owned and operated by Zachary Stremlau and Daniella Malin, takes a unique approach to its craft: it uses local wheat, local milling, and local fuel to create its flours, breads, and pizzas. Here, woodcuts that comprise the bakery’s logo tell “the story of bread,” echoing a time in early New England when, according to Zachary and Daniella, “the farmers knew the miller, the miller milled with stone, and the baker baked with fire.”

Halal in the Hills

Written by Caroline Abels | June 01, 2010

Illustration of goat

Art Meade is a 59-year-old livestock and poultry farmer with a thick Maine accent and a farm on Route 100 in Morrisville. He also happens to run the only state-licensed slaughter facility in Vermont that caters to Muslims who practice halal slaughter. This is the Muslim tradition of swiftly slitting the throat of a domesticated meat animal with a sharp knife; the animal is believed to be killed instantly and painlessly (though there is some debate about that). Muslims, who are directed by their religion to eat halal meat, can purchase such meat in Vermont stores, but some prefer to do the slaughter themselves.

How to Start a Community Garden

Written by Caitlin Gildrien | September 01, 2009

Jim Flint

Back in January, as my husband and I searched for a place to live in Middlebury, we had big plans to create a summer vegetable garden. But it quickly became clear that housing in town with gardening space wouldn’t be easy to find. Apartments that advertised a “big yard” always seemed to have a “scruffy lawn,” and few landlords reacted well to my desire to dig out a portion of that lawn to plant vegetables.

Classy Wheat

Students at The Putney School separate the wheat from the chaff

Written by Katie Ross | April 03, 2013

Putney school students winnowing wheat

Last year, I arrived at The Putney School as their new gardener and was tasked with getting the high school students at this Putney boarding and day school excited about gardening. Early on, the farm manager told me he had planted some wheat on the edge of one of the farm’s hayfields. I was intrigued.

Tapping for Taste

Maple syrup producers discover a range of flavors—and “a taste of place”

Written by Helen Labun Jordan Helen Labun | March 01, 2011

John Elder

There are people in Vermont who prefer fake maple syrup—not just people who are looking for something cheaper but who actually prefer the stuff made of corn syrup. There are other people in Vermont who don’t talk to those fake syrup types. And there are Vermonters who stand by Grade B for all occasions and others who keep a little Fancy on hand.

Farm Camp—Planting Confidence, Harvesting Strength

Written by Lisa Holderness | June 01, 2008

Kids at farm camp

As I downshift off the Putney exit of I-91, my husband, Jerry, is roused from his dozing by the hollow sound of several hundred jostling maple syrup jugs. It’s April, time to buy containers for our maple syrup at Bascom’s 10% container sale, and time to post Farm Camp flyers.

A 10-Year Stroll

Written by Katherine P. Cox | June 01, 2011

Strolling of the Heifers Parade

With hundreds of spectators lining Main Street in Brattleboro, the groomed and bedazzled heifers are led down the center of the street to the cheers of onlookers. Hundreds of cows preen for the delighted crowd, followed by more farm animals (bulls, goats, and horses), tractors (also decorated for the parade) floats, clowns, marching bands, street performers, and all manner of groups touting their various farm affiliations.

The First Localvores

Vermont’s early Abenaki ate many of the same local foods we do today

Written by Lisa Harris | December 01, 2010

Illustration of winter squash

I have always been fascinated by wild foods. When I was a kid growing up in Indiana we had a copy of Euell Gibbons’ book Stalking the Wild Asparagus, and I remember how exciting it was to read about eating cattails, making acorn flour, and brewing sassafras tea. As I recall, the cattail stalks tasted a bit like mild turnips, the acorn flour was tannic and needed a lot of processing before being edible, and the tea tasted like something just this side of root beer. Little did I know as a kid that wild edibles such as cattails and acorns were just a couple of the foods historically gathered and consumed by the first people to inhabit the state I would one day call home.

Getting Everyone to the Table

Brattleboro’s Community Food Security Project

Written by Angela and Richard Berkfield | September 01, 2009

Liz Sheehan of the Community Food Security Project and Amy Frost from Circle Mountain Farm at the Westgate Farmers’ Market

Back in January, as my husband and I searched for a place to live in Middlebury, we had big plans to create a summer vegetable garden. But it quickly became clear that housing in town with gardening space wouldn’t be easy to find. Apartments that advertised a “big yard” always seemed to have a “scruffy lawn,” and few landlords reacted well to my desire to dig out a portion of that lawn to plant vegetables.

After the Fire

Destruction, adjustment, and renewal at Pete’s Greens

Written by Julia Shipley | June 01, 2011

Pete’s barn, January 12, 2011

Barn’s burnt down…now I can see the moon. –Chinese proverb

Yet the converse is also true: Yes, we can see the moon, but it won’t shelter tractors, nor can vegetables be washed, packed, and stored inside its lovely glow. Oh, the moon is beautiful, but what can it do for food and a business after the fire is put out?

Cookbooks, Culture, and Community

Written by Michael Lange | September 01, 2010

cookbook

The case for local nuts. No, I’m not talking about your odd mother-in-law, your bizarre ex-boyfriend, or that whacko who expresses herself, extensively, at town meeting. And I don’t mean aficionados or extremely enthusiastic people. I mean those portable nuggets of nutrition, held aloft by tree limbs. A nut, technically speaking, is a big seed enclosed by a hard shell. And even though you’re now fantasizing about almond and macadamia instead of weirdo and diehard, I’m here to tell you about what nuts we can grow in Vermont, and why.

Micro Milk

A South Royalton company envisions a rebirth of Vermont dairy through small-scale pasteurization

Written by Sylvia Fagin | June 01, 2011

Bob-White’s low-impact, small-scale pasteurizer

Local food and slow food frequently mean small food: small farms, small producers, small quantities. The English language happens to provide a nice term for very small: micro. So it follows that the antidote to a huge, consolidated milk production system might be a micro dairy.

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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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