• 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.”

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  • 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.

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  • 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.

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  • 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).

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  • 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.

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  • 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.

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  • 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.

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  • 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?

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  • 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!”

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  • 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.

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  • 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.

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Tatiana Schreiber

Tatiana Schreiber

Tatiana Schreiber grows and sells heirloom and unusual varieties of eggplants, peppers, and tomatoes, as well as medicinal and culinary herbs, at her farmstead, Sowing Peace Farm, in Westminster West. She also teaches ecological agriculture and other topics at local colleges.

Polyphony in the Garden

Written by Tatiana Schreiber | May 26, 2015

Hummingbird

When I work in the garden, surrounded by vegetables, flowering plants, and herbs, with several species of bees buzzing in the big, purple, flowering clusters of anise hyssop at the ends of all the beds, and a breeze fluttering the leaves of the maples and oaks in the woods nearby, I sense polyphony at work in the natural world.

Peak Phosphorous: Crisis in the Making or Radical Opportunity?

Written by Tatiana Schreiber | November 24, 2013

Jay

For many years environmental activists have used the term “peak oil” to refer to the coming crisis in availability of fossil fuels, and as part of a rhetorical strategy to hasten our shift toward a post-oil economy. Recently, some activists and scientists have begun to talk about another “peak” crisis: that of phosphorous.

Inviting the Pollinators

Written by Tatiana Schreiber | January 01, 2013

Illustration

Several years ago I was privileged to spend weeks and months at a time working in southern Mexico with organic coffee and cacao farmers. My first visit to a coffee farm is etched in my memory primarily through sound—the sound of bees.

Making Peace with Plants

Making Peace with Plants

Written by Tatiana Schreiber | October 25, 2012

Goldenrod

I spent a recent morning clearing “alien” species out of one of my garden beds. By “alien” I don’t mean “non-native”; I just mean plants that I didn’t want in there, which is often what the word alien connotes: beings that don’t belong where they are.  I wanted an artistic arrangement of red and green shiso in that bed (shiso is a Japanese culinary herb—or weed, or medicinal plant, depending on your point of view—that grows wild in many parts of Asia).

Vermont Heirlooms

Plants with (more than one) story to tell

Written by Tatiana Schreiber | June 01, 2012

Chester

My plan was to write an interesting story about a few vegetables that have a Vermont heritage—that is, they were grown in Vermont over many years or were thought to have first been developed commercially by Vermont farmers or breeders. I was thinking of Gilfeather® turnips, Green Mountain potatoes, Chester beans, and Roy’s Calais Flint corn, as examples.

Little did I realize, however, how murky these waters would be.

The Future of Farming in a Wetter Vermont

Written by Tatiana Schreiber | December 01, 2011

Aerial

A sobering aspect of both the spring flooding of Lake Champlain and the devastating flood following Tropical Storm Irene is that for climate scientists working in Vermont, neither event was all that surprising. 

Set the Table with Winter Squash

Written by Tatiana Schreiber | September 01, 2009

Sweet

A couple of years ago, as the gardening season at the Westminster West Elementary School came to a close, my fellow Master Gardener and school garden coordinator, Albin Zak, and I joined the 30 kids and their teachers for a squash-tasting event. First and second grade teacher Alison Taylor had made up recording sheets for the children to fill out as they sampled the various squashes we had prepared—they could circle the smiling faces for the squash they liked, and the frowning faces for those they didn’t.

Set the Table with Celeriac

Written by Tatiana Schreiber | September 01, 2008

Celeriac

I’m in the second year of my love affair with celeriac and the romance is still aflame. My initial reaction upon “discovering” this vegetable was to think, “Where have you been all my life?” Since then I have introduced my new love to many gardening friends, insisting they take home a couple of six-packs of seedlings in the spring and just have a fling. This year I also donated quite a few plants to the Westminster West School Children’s Garden, which I coordinate, to see if the kids would take to celeriac the way they now respond to kohlrabi—another somewhat “odd” vegetable that we planted together, and that has become one of their favorite raw snacks.

Biodynamics and Me

Written by Tatiana Schreiber | December 01, 2007

phases

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.

Experimenting with Diversity

Written by Tatiana Schreiber | September 01, 2007

Tomatoes

Ever since I was in grade school and heard about Gregor Mendel and his famous hybrid sweet peas, I’ve been fascinated with the notion of conducting experiments with plants in a garden. Of course Mendel really was a scientist, while I’m something between an enthusiastic gardener and a tiny-scale farmer. I don’t expect my own experiments will yield anything as ground-breaking as the laws of heredity, but I always hope they will prove valuable in guiding my work the following year. And besides, they’re really fun!

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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