• Editor’s Note Winter 2009

    Editor’s Note Winter 2009

    Community isn’t the easiest word to define. It’s used differently by biologists, anthropologists, sociologists, political theorists, computer scientists, legal scholars, and economists. In sociology, nearly 100 definitions have been concocted since the 1950s, according to Wikipedia. (Yes, it even has its own Wikipedia entry.) The local food movement uses the word often, talking about “community-supported agriculture” and how farmers’ markets, gleaning initiatives, and farm-based educational programs “build community.”

    Continue Reading

  • Diary of a Farm Apprentice—Part 3: Fall

    Diary of a Farm Apprentice—Part 3: Fall

    Eating is not only, as Wendell Berry put it, an agricultural act. It is an emotional and social one—an act of community. During my months as a farming apprentice, I found that some of the most surprising and powerful benefits of farming can be found in the relationships that are formed: with the land, with customers, with fellow farmers, and with the wider community. I experienced all these relationships firsthand during the past spring and summer. As a result, my apprenticeship taught me human lessons, as well as agricultural ones.

    Continue Reading

  • Bread and Horses

    Bread and Horses

    A flock of geese pick through the frost-wilted remnants of a huge vegetable garden, and behind the new farmhouse the Green Mountains rise up beyond acres of fields. Erik and Erica Andrus and their seasonal interns are returning this Ferrisburgh farm to productivity, and they are doing so in some unusual ways: they are growing a portion of the wheat that is used in the bread they sell; they are using horses instead of tractors; and they are operating what may be Vermont’s only bread-and-dessert CSA.

    Continue Reading

  • Set the Table with Horseradish

    Set the Table with Horseradish

    If, like many of us, you are struggling to pay for heat this winter and are keeping your thermostat down in the 50-degree range, you might like to know about a vegetable with an amazing capacity to warm you from the inside out. One taste—even one whiff—of the stuff and a jolt of heat travels from your nose to the top of your head and then permeates your entire body, guaranteed to banish any lingering chill. I’m talking about horseradish, that venerable old root that, in the Jewish tradition, is essential for a proper Passover Seder (the horseradish root, or moror, represents the bitterness of slavery).

    Continue Reading

  • Wood Smoke, a Touch of the Earth

    Wood Smoke, a Touch of the Earth

    I spent two years with my head in an oven. Not just any oven, but a wood-fired oven. Built of French clay and steel and copper, it sat on an iron plate atop a wooden platform. And it had wheels.

    Continue Reading

  • Have a Cow

    Have a Cow

    I wanted to milk a cow the way Thoreau wanted to build a house on a pond and live deliberately: not just because, gee, wouldn’t it be nice, but because I wanted to make a pilgrimage without a suitcase, a quest without leaving town. To Milk A Cow became my goal, my dream, my mission. Not just any cow, my cow. I pictured our milking chores like vespers, the two of us sequestered in the cob-webby milking chapel, me with my forehead bowed against her flank, the strong streams of milk chanting when they hit the side of the steel pail.

    Continue Reading

  • Neighborhood Investments

    Neighborhood Investments

    What’s a community to do when an essential institution goes missing? The village of Williamsville, northwest of Brattleboro, lost its historic general store two years ago when its owner decided to close its doors. Residents missed the store, and when they convened a meeting to discuss the loss, more than 40 people attended—a big meeting for tiny Williamsville, according to resident Dan Kinoy, who participated.

    Continue Reading

  • Consumers as Coproducers

    Consumers as Coproducers

    People frequently ask me: Why is Vermont’s local food system so strong? Of course, it is difficult to name one reason. Is it the quality of our farmers who steward the land, mentoring each other and increasing in numbers annually? Is it the localvore movement, which is building a social food and farm network among neighbors and an organizing structure that addresses the barriers to greater local food production? Is it the 100 schools in Vermont that are integrating farm and food lessons into their curricula and partnering with farms to serve local foods in their cafeterias?

    Continue Reading

  • Home for the Holidays—Vegan and Gluten-free Recipes

    Home for the Holidays—Vegan and Gluten-free Recipes

    Increasingly in my work as a baker and co-owner of On The Rise Bakery in Richmond, I am fielding questions such as, “My son-in-law is a vegan—do you have anything without dairy?” Or, “I was recently diagnosed with celiac disease—can you make a gluten-free dessert that my whole family will like?” One of our breakfast cooks even shared the following with us: “My grandmother seriously thought I could just eat around the pork in her baked beans, even though I’ve been a vegetarian since I was 10!”

    Continue Reading

  • Farmers' Kitchen—A Fraîche Start

    Farmers' Kitchen—A Fraîche Start

    As I write this article, I am looking out at our first snowfall of the season. Though insignificant, it’s a hint of what’s to come. I reflect back over the summer and give thanks for the abundance we harvested from our small farm: the root cellar is neatly packed; the freezers are filled with our vegetables, grass-fed meats, and pastured poultry; and the shelves are stocked with canned goods, maple syrup, and homemade wine.

    Continue Reading

  • Last Morsel—Winter Apples

    Last Morsel—Winter Apples

    Pruning in winter is about learning to see what you can’t see. Buds still dormant. Leaves and branches yet to appear. Angles of sun and shadow that change daily. Invisible apples. On a piercing blue-sky day last February, I followed Zeke Goodband, master orchardist at historic Scott Farm in Dummerston, as he walked among the apple trees that arched over the rolling hills of the orchard. I’ve asked him to teach me about pruning.

    Continue Reading

Caitlin Gildrien

Caitlin Gildrien

Caitlin Gildrien is a writer and graphic designer in the Champlain Valley of Vermont. With her husband and two small children, she also grows several acres of organic vegetables and medicinal herbs on their 200-year-old farmstead.

Pigs and Whey: “It just makes sense.”

Written by Caitlin Gildrien | May 25, 2016

Whey

“When people tell me they’re thinking about getting into cheese, I tell them to get pigs.” Mateo Kehler of Greensboro’s Jasper Hill Farm pauses. “In fact, I wish we’d gotten pigs before we got cows.”

Five Years of Funding Farms

Written by Caitlin Gildrien | November 25, 2015

Bread

Early on a January morning in 2011, Pete Johnson of Pete’s Greens in Craftsbury heard a funny noise. When he looked out his window, he saw his barn engulfed in flames.

A Localvore’s Dilemma

“Should I buy local or organic?”

Written by Caitlin Gildrien | December 03, 2012

A

It’s a sign of the maturity of Vermont’s sustainable agriculture and local foods movement that this has become a prevalent and perplexing question. Is it better to buy a local, organic carrot or one that’s just local? Even more challenging, is it better to buy a local, conventionally grown carrot, or an organic carrot from far away?

Set the Table with Venison

Written by Caitlin Gildrien | December 01, 2010

Deer

LedgEnd Deer Farm doesn’t have a sign, but the special fencing and the deer give it away. Plus, after more than 15 years of venison farming, owner Hank DiMuzio doesn’t need to advertise. “I can’t raise enough animals to keep up with demand as it is,” he says. “It’s a good problem to have.” And at a time when dairy farmers and other farmers are struggling to stay afloat, this problem has become increasingly rare.

Last Morsel—Carnivore with a Caveat

Written by Caitlin Gildrien | December 01, 2009

Cow

I stopped eating meat at the impassioned age of 14, when a biology teacher showed a film called Diet for a New America, which graphically described the many and various evils of the modern meat industry. I dumped that day’s turkey sandwich in the garbage and didn’t touch meat again for nine years. My reasoning was three-fold: I believed that vegetarianism was better for my body, better for the planet, and decreased the total suffering of the world. I knew that certain responsible farming practices could, in theory, mitigate or overcome most of my objections to meat, but I’d never seen them in practice and didn’t know how to judge them or trust their claims.

How to Start a Community Garden

Written by Caitlin Gildrien | September 01, 2009

Jim

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.

Drink Local

Written by Caitlin Gildrien | June 01, 2009

Ben

My husband and I love beer. We used to be wine drinkers, until we discovered that a well-chosen beer actually pairs better with most of our meals than wine. He was also a homebrewer for years (my job was capping the bottles) until his recent recruitment into the ranks of the professional brewers at Otter Creek Brewing in Middlebury.

Diary of a Farm Apprentice—Part 3: Fall

Written by Caitlin Gildrien | December 01, 2008

Jeremy

Eating is not only, as Wendell Berry put it, an agricultural act. It is an emotional and social one—an act of community. During my months as a farming apprentice, I found that some of the most surprising and powerful benefits of farming can be found in the relationships that are formed: with the land, with customers, with fellow farmers, and with the wider community. I experienced all these relationships firsthand during the past spring and summer. As a result, my apprenticeship taught me human lessons, as well as agricultural ones.

Diary of a Farm Apprentice—Part 2: Summer

Written by Caitlin Gildrien | September 01, 2008

Caitlin

The season started out dry at High Ledge. In early June, we watered the upper field by dragging a hose down each row of lettuce and beans, delivering water from a tank filled from the pond. We were making rain, you could say, playing God. Then the real rain came. Then the rain kept coming. And after two weeks, we were feeling very mortal. We lost a whole bed of lettuce to rot, and then another. Everything in the greenhouse stalled and some plants started to mold.

Diary of a Farm Apprentice—Part 1: Spring

Written by Caitlin Gildrien | June 01, 2008

Caitlin

I want to be a farmer. It is 5:30 in the morning, and the rooster, who lives very close to my window, is crowing before dawn. I find it useful to remind myself: I want to be a farmer.

A Community Buys a Farm

Written by Caitlin Gildrien | December 01, 2007

Kingsbury

Robin McDermott is gazing towards the Mad River across a field dusted with early November snow. The frozen grass crunches beneath our feet as we walk past an old milking barn, standing huge and empty now for 40 years. Several acres of good agricultural soil, once carefully maintained, now lie fallow. “We need more farmers here,” McDermott says simply. As a founding member of the Mad River Localvores, she should know.

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