• 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.’

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  • 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!

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  • 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.

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  • 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?

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  • 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.

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  • 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.

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  • 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.

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  • 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

Publishers' Note Summer 2007

Garlic

Written on

June 01 , 2007

Thank you for picking up the premiere issue of Vermont’s Local Banquet. We hope that you find it enjoyable and that it provides you with some engaging, as well as practical, information!

You may be wondering who we are and why we’re publishing this magazine, so we’d like to take this opportunity to introduce ourselves.

During the past six years, we have spent a majority of our time working with local and state advocacy groups to help promote sustainable and organic farming practices, educate the public about the importance of sustainable communities, and pass legislation protecting farmers’ rights. As we’ve talked with farmers and food producers over the years, it has become obvious to us that supporting locally grown food right here at home leads to better health, stronger local economies and less of an impact on our environment.

We have come to believe that making an investment in locally grown products brings large returns to our communities.

Purchasing food grown locally also allows us to have direct relationships with our local farmers, so we can know how our food is grown and choose to buy organic or hormone-free foods, if that is our preference. We also support our family farmers when we buy from them, helping them maintain their livelihood and provide the quality products  we’ve come to appreciate. Keeping our food dollars in the local economy also preserves and strengthens that economy. According to the Vermont Department of Agriculture, if Vermonters shifted just 10% of their food purchases to locally grown products we would add more than $100 million to Vermont's economy. Once we, as consumers, understand how dependence on distant food sources threatens our security and the livelihood of our farmer neighbors, we can understand the value of spending our food dollars locally. 

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.’ 

Meg Lucas and Barbi Schreiber

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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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