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Editor's Note Fall 2014

Written by Caroline Abels | August 21, 2014

Mrs. Alice White at the Victory Store vegetable counter in Hardwick, 1942

Recently I was at a potluck put on by Slow Food Vermont, chatting with a local homesteader about food and ag, and I ended up telling her:
“I’m not a foodie—I’m a farmie.”

Publishers' Note Summer 2014

| May 23, 2014

Rice plants

We’re turning 7 this summer! It’s amazing to think that Local Banquet has had the privilege of chronicling the local and sustainable food movement here in the state as it has grown up. Of course we owe a tremendous amount to the folks who, in the 1970s, came to Vermont to start the work and give us a solid foundation: knowledge passed from one generation to the next.

Editor's Note Spring 2014

| February 19, 2014

Sugaring 1974 Barre, VT

Every now and then, I wonder what life would be like without any small farms. If Vermont’s diversified farmers were to pack up and sell out. If there were no longer a neighborhood farmers’ market to wander through on a Saturday morning. If those of us who regularly buy local food had to go back to fondling Chilean apples and freakishly large carrots at the grocery store.

Publishers' Note Winter 2014

| November 24, 2013

Ice harvesting circa 1903; Library of Congress Prints and Photographs Division.

Coming in from a cold, bleak winter day into the warmth and bustle of a winter farmers’ market brings a certain elation and reminds us of the spirit of community and the life force still in all things at this darkest time of year. 

Editor's Note Fall 2013

Written by Caroline Abels | August 19, 2013

Apple press, Weathersfield; photo by Meg Lucas.

It’s a fulsome time to be an eater of local meat in Vermont—or simply a booster of its production. Compared with three years ago, when our last special issue on meat came out, you can now access more products from more farmers growing a wider variety of animals in more varying ways.

Publishers' Note Summer 2013

| July 03, 2013

Boys with fish, 1949; photo courtesy of the Vermont State Archives and Records Administration.

According to a 2009 report prepared by the Lake Champlain Fish and Wildlife Management Cooperative, the earliest published account of fish in Lake Champlain was by Zadock Thompson in his Natural History of Vermont (1853). In his report, Thompson described 48 different species of fish, and historically, the commercial fisheries on the lake targeted whitefish, walleye, yellow perch, lake sturgeon, eel, and lake trout.

Publishers' Note Spring 2013

| March 01, 2013

Whiskey Barrel

Maybe you’ve noticed that the “spirits” of Vermont are on the move and showing up at liquor outlets, farmers’ markets, restaurants—even your friends’ homes—throughout the state. Are they friendly spirits, you ask? You bet! As with local food, Vermont is quickly becoming a state with a flourishing locally distilled spirits industry.

Set the Table with Switchel

Written by Jesse Natha | March 01, 2010

Cart with hay

Long a staple in Northeast hayfields as a thirst quencher and restorative, switchel—alternatively called “haymaker’s punch” —was a colonial era proto-Gatorade, a source of both hydration and electrolyte replenishment. Recipes vary, but the most common ingredients were molasses, cider vinegar, and ginger, mixed to taste in a jug of very cold well water. While the concoction could have provided benefit to all manner of laborers and sporting folks, its use was particularly common among the workers of the hayfield and the children who carried the switchel jug to them.

A Breed Apart

Written by Caroline Abels | December 01, 2009

Ben Machin

On a 40-acre hillside in Corinth, Ben Machin raises a flock of 60 Tunis sheep. They’re a “heritage breed”—a domesticated breed of animal that has a long genetic history but is now endangered. As industrial agriculture continues to rely on just a few breeds designed for maximum growth in the shortest amount of time, more sustainable farmers are raising heritage breeds as an alternative—and to save them. Ben, a 35-year-old farmer who also works as a forester with Redstart Forestry and Consulting, is managing the flock that his great-grandfather started in the 1920s. Local Banquet editor Caroline Abels recently spoke with Ben about his unique sheep and why heritage breeds matter.

Publishers' Note Spring 2009

| March 01, 2009

shovel

Let’s look at what we Vermonters might eat on a typical day in, say, March. Hot steaming oatmeal with dried apples and maple syrup starts the day. For lunch, we make a soup with root vegetables and barley—and of course we’ll add a slice of multigrain bread. Finally, dinner consists of baked beans, sausage, and sauerkraut. And during the cooking process for all these meals, we would inevitably use salt and oil.

Sylvia’s Special Seeds

Written by Sharon Mueller | September 01, 2008

Sylvia Davatz Garden

I’d heard rumors of what might be growing in Sylvia Davatz’s greenhouse. Wheat from an alpine village. Greens throughout the winter. A tomato that lasts until December. Even peanuts! I wondered: What might be going on at Sylvia’s? Plants like these aren’t normally grown in Vermont.

Publishers' Note Summer 2008

| June 01, 2008

Jars of pickles

As the weather warms here in Vermont, we get to experience the promise of another growing season. But many people in our communities struggle with food security, unable to get access to Vermont’s amazing bounty. Summer is a good time to think of these community members. Here are some ways that we can make a difference.

One Greenhouse, Many Winter Greens

Written by Sharon Mueller | March 01, 2008

Photo of Carol’s greenhouse by Sharon Mueller

In the depths of winter, a visit to Carol Stedman’s new greenhouse in Hartland provides a breath of spring. A sea of tiny greens waves hello. Claim a seat on the cement blocks that ring the 2-ft. high garden beds, bend over, and take a whiff of soil and fresh growing things. This is what I did on a recent January day. With snow blanketing the out-of-doors, the air temperature inside was only slightly higher than outside, not really warm. But the soil… a thermometer stuck deep in the dirt read a balmy 60 degrees. What was going on?

Biodynamics and Me

Written by Tatiana Schreiber | December 01, 2007

phases of the moon

I have never thought of myself as a “spiritual” person. Although I have much admiration for the values and ethical traditions associated with the secular Judaism I was raised in, I have tended to eschew the organized aspect of religion. My secular upbringing did not prevent me, however, from noticing that the world around me was spectacularly complex and beautiful. The littlest things (a spider’s web!) inspired my utmost appreciation and respect. Later, I channeled this appreciation in the direction of science, trying to understand life processes through the study of biology and botany, microbiology and biochemistry.

Set the Table with Poutine

Written by Claire Fitts Georges | November 15, 2016

Cheese curds

I grew up in California, in a world of dayboat salmon, tofu, and spinach salad. I only became vaguely aware of the odd sounding “poutine” when I moved to Vermont. French fries with gravy and cheese curds? I mean, that all sounds weird enough without including the word “curds” at the end.

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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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