• Editor's Note Winter 2010

    Editor's Note Winter 2010

    Vermont is facing many challenges when it comes to local meat production: Grazing land is expensive, there aren’t enough facilities in which to process animals, and many residents refrain from buying local meat because they don’t know how to cook the unusual cuts sold by small farms. What exactly do you do with a pork loin or lamb shoulder?

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  • A Breed Apart

    A Breed Apart

    On a 40-acre hillside in Corinth, Ben Machin raises a flock of 60 Tunis sheep. They’re a “heritage breed”—a domesticated breed of animal that has a long genetic history but is now endangered. As industrial agriculture continues to rely on just a few breeds designed for maximum growth in the shortest amount of time, more sustainable farmers are raising heritage breeds as an alternative—and to save them. Ben, a 35-year-old farmer who also works as a forester with Redstart Forestry and Consulting, is managing the flock that his great-grandfather started in the 1920s. Local Banquet editor Caroline Abels recently spoke with Ben about his unique sheep and why heritage breeds matter.

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  • A Boost to the Butchers

    A Boost to the Butchers

    In March 2009, in an attempt to help strengthen Vermont’s meat-processing infrastructure, the Vermont Farm Viability Enhancement Program awarded $40,000 in grants to four facilities. For recipient Tony Brault, it was perfect timing; he had been planning to add on a spiffy retail area to his slaughterhouse. But for grantee Gary Barnes, who runs a meat market, the amount he was awarded would barely begin to cover the cost of adding on a separate processing area for wild game, so as of this writing, he had not collected the grant funds. Nevertheless, the grants helped both of these meat facilities in northern Vermont, with and without funding, and here’s how.

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  • We Have Sausage

    We Have Sausage

    Late in life my father was able to get the spicy breakfast sausage he loved as a kid sent north to him from the general store in the small southern town where he grew up. It was better than caviar, he once noted. Packed in dry ice, it was shipped only in the winter, when the weather was safe for fresh meat to travel. And when my infrequent visits home coincided with those deliveries, he would call out in greeting the welcome words, “We have sausage!”

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  • Farming & Feasting with the Robinsons: Winter

    Farming & Feasting with the Robinsons: Winter

    In the not-so-distant past, eating locally was a way of life and a matter of necessity. For four generations, the Robinson family farmed in Ferrisburgh, at the place known today as the Rokeby Museum. The museum’s collection includes correspondence and household records detailing the family’s ways of farming, preserving, and eating. In the last of this four-part series, we take a look at how the Robinsons cooked, ate, and farmed in the late 1800s.

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  • Close to Home

    Close to Home

    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.

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  • Dairy farmers raise veal—with a conscience

    Dairy farmers raise veal—with a conscience

    It’s bad luck to be born a boy—on a dairy farm, that is. A farmer’s face will often fall at the sight of a newborn male calf, who obviously will never grow up to produce milk. “Girl?” someone might ask on hearing of a birth on the farm. “Nope—a bull,” the farmer might say. “I’ll call the truck.”

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  • Older dairy cows could become steady source of local beef

    Older dairy cows could become steady source of local beef

    It all starts with a single surprising statistic: 40,000 mature dairy cows leave the state each year. They are so-called “market cows”—dairy cattle who have stopped producing milk at an economically viable rate. They are culled from their herds and trucked primarily to Pennsylvania, where they and other cows from the Northeast are slaughtered and processed. Their meat then enters the industrial food distribution system.

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  • Windowsill Greens

    Windowsill Greens

    In the dead of winter—when fresh salad greens are scarce, expensive, and probably not local—I grow shoots (the stem and first leaves of a plant grown in soil) and have fresh, colorful, crispy, and delicious greens that are ready to use every day. Pea shoots, sunflower greens, buckwheat lettuce, radish greens, and broccoli greens are my favorites—they offer a fantastic mix of flavors and make a great-looking tossed salad. Shoots are also inexpensive and easy to grow, benefit your compost pile, and provide colorful trays of growing plants that can make the dark days of winter a little brighter. Good-bye cabin fever!

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  • Farmers' Kitchen—Green Mountain Ducks

    Farmers' Kitchen—Green Mountain Ducks

    North Branch Farm, in the mountains of Ripton, is an unlikely place for ducks, but we’ve been raising them on a very small scale each summer for the last four years. Pekins are our favorite meat ducks to raise—they’re fast growing and white and beautiful. And they have lots of fat.

    “Lots of fat?” you might ask. “Why would we want that?” Or maybe you already know. Local duck fat is a localvore’s dream. Any food lover’s dream, actually. It is delicious to cook with as a replacement for oil or butter, and it keeps beautifully in a glass jar in the fridge.

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  • Last Morsel—Carnivore with a Caveat

    Last Morsel—Carnivore with a Caveat

    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.

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  • How to cut a chicken

    How to cut a chicken

    The kitchen skills of our grandparents have largely gone unused since the appearance of ready-made foods in American grocery stores. Yet if we want to eat local food, we must often cook from scratch. Here is a guide to cutting a whole, uncooked chicken—a necessary skill if we want to eat the fresh local birds that Vermonters are beginning to raise again in large numbers. Once you’ve broken down a chicken, you’re good to go with all sorts of recipes!

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Close to Home

Monty Winship
Monty Winship

Written By

Meg Lucas

Written on

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.

Our friends Treah and John had hired Monte Winship from Rutland, whom they found by word of mouth. Winship has been dispatching animals on-farm for more than 35 years, utilizing the skills he acquired as a young man, and while working for the Davenport family at Wallingford Lockers, where he learned to process a variety of livestock—beef, veal, and later on chicken and other fowl. He believes the animals deserve the utmost reverence and respect and we should thank them for their lives and for the food they provide us with.

One of our assigned tasks was to carry the birds from the barn and deliver them to the cones. We were holding warm, living creatures that in a few moments would be killed—birds that we had all helped raise from chicks and that Treah and John had bonded with to such an extent that their two favorites, one turkey and one hen, were kept as pets. Although witnessing the transition initially caused a level of discomfort and sadness among all of us, these feelings evolved into acceptance of the inevitability of what it requires to raise meat animals and eat them.

We were surprised at how educational the experiences would be. Monte has a vast knowledge of chicken anatomy and he was enthusiastic as he answered our questions and showed us the inner workings of the birds. Monte would like to pass on his skills and he indicated that he would welcome an apprentice. He said it’s hard work, but important work.

The act of participating in the process made us more conscious of life and death. It’s right there and you are part of it. It has also given us a greater appreciation for the meat we will consume from these animals.

The local food movement has brought us in contact with people and practices that we could not have imagined several years ago. And we have gained a deep respect for both.

 

About the Author

Meg Lucas

Meg Lucas

Co-publisher Vermont's Local Banquet Magazine

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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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