• Publishers' Note Summer 2007

    Publishers' Note Summer 2007

    Vermont’s Local Banquet, inspired by our belief that local food is a gateway to stronger communities, will strive to be a meeting place for all those who enjoy eating, growing, raising, cooking, or selling locally grown food. Within these pages, each season, we hope to deliver stories and ideas that support and energize our region. We hope to provide ‘food for thought.’

    Continue Reading

  • 4th of July Feast

    4th of July Feast

    It’s that time of year again, when you grill your steak and hamburgers to perfection in  the backyard. I’m not sure which part I enjoy most – deciding which type of beef to eat, smelling the meat as it cooks, eating it, or realizing there’s almost nothing left to clean off the dishes!

    Continue Reading

  • Set the Table with Garlic

    Set the Table with Garlic

    Garlic has been called many things during its long history of cultivation by humans. “Stinky” may be the most common invective but perhaps a better way to describe this love-it-or-leave-it vegetable is patient. It can take nine months or more for some varieties of garlic to take root and grow, depending on climate. In the same amount of time in which a human baby forms in its mother’s womb, a single clove develops deep in the ground to become the white-sheathed bulb we pick up at grocery stores.

    Continue Reading

  • A Water Buffalo on Every Farm?

    A Water Buffalo on Every Farm?

    When David Muller founded the Woodstock Water Buffalo Company in 2002, he wasn’t sure  whether Riverine water buffalo, indigenous to southeast Asia and imported to Italy in the seventh century, would survive the Vermont winter.  No one in the United States – much less in chilly Vermont – had ever run a water buffalo dairy operation. But, Muller thought, if you can milk a Holstein up north, why not a water buffalo?

    Continue Reading

  • Trumpets in the Woods?

    Trumpets in the Woods?

    I have always enjoyed a treasure hunt. The thrill of discovery is surpassed only by the joy of seeking something unknown but special. In this instance, the treasures that draw me back, year after year, are the multitudes of mushrooms we are fortunate to have in New England. As the snow starts to melt in early spring, visions of fanciful fungi start to invade my thoughts.

    Continue Reading

  • The Chicken Event

    The Chicken Event

    It began simply enough:  I wanted to buy my neighbor’s chicken to serve at my Waitsfield restaurant.

    “Can’t,” responded my neighbor, Hadley Gaylord.

    “Why?”  I asked.

    Continue Reading

  • Revisiting the Traditional

    Revisiting the Traditional

    Imagine a place where 98% of households keep vegetable gardens, 97% have cows and poultry, 93% grow potatoes, 58% raise pigs and 54% have apple trees – all to provide food for the home. Imagine a place where maple syrup from the backyard provides sweetener for households, where hard cider from fresh apples provides continual refreshment, and where most local produce, berries and meat can be enjoyed year-round thanks to canning, pickling, and cellar storage.

    Continue Reading

  • Farmers' Kitchen—King Kale

    Farmers' Kitchen—King Kale

    It’s that time of year again, when you grill your steak and hamburgers to perfection in  the backyard. I’m not sure which part I enjoy most – deciding which type of beef to eat, smelling the meat as it cooks, eating it, or realizing there’s almost nothing left to clean off the dishes!

    Continue Reading

George Schenk

George Schenk

George Schenk is a trained biologist and professional cook. He is the founder and CEO of American Flatbread Company in Waitsfield.

The Chicken Event

Written by George Schenk | June 01, 2007

Chicken

It began simply enough:  I wanted to buy my neighbor’s chicken to serve at my Waitsfield restaurant.

“Can’t,” responded my neighbor, Hadley Gaylord.

“Why?”  I asked.

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