Meg Lucas

Meg Lucas

Co-publisher Vermont's Local Banquet Magazine

Set the Table with Tortillas

Written by Meg Lucas | June 01, 2010


I have to admit, having lived in California for more than 20 years, I have a soft spot for Mexican food. Actually, that’s putting it mildly; I could eat it every day. So when we relocated to Vermont to start this latest adventure in our lives, I figured I’d be saying adiós to some beloved friends. No more fresh tortillas steaming hot in a basket to accompany those creamy refried beans.

Close to Home

Written by Meg Lucas | December 01, 2009


We’ve always believed that if you eat meat you should be able to kill it. We had our chance to put our beliefs into action this year.

On two very different days, one in early July, the second in late October, we gathered with four friends to kill the 30 chickens and 10 turkeys we had co-raised. Although this past July wasn’t the hottest on record, the day we gathered was warm and the rain held off. On a cold and raw late October morning we met up again to process turkeys and a few older laying hens.

Build a Solar Food Dryer

Written by Meg Lucas | June 01, 2008


I built this solar food dryer about 15 years ago and I’ve been using it ever since to dry vegetables, herbs, and mushrooms. The design is similar to a suitcase. Each end has a simple screen–covered frame that allows warm air to circulate from the bottom, over the eight drying racks, and out the top, while preventing unwanted guests from getting to your food. This easy–to–build project is a great way to preserve food.

Cooking the Sting Out

Written by Meg Lucas | March 01, 2008


If you take care, and wear the proper gear, you can harvest an abundant and fascinating wild edible. Folks who have been stung by this rascal know what I’m talking about, while those who haven’t had the pleasure of eating it will undoubtedly come to appreciate this nutritious and tasty plant.

Trumpets in the Woods?

Written by Meg Lucas | June 01, 2007


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.

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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