• Reflections of a Restaurateur | Part 1

    Reflections of a Restaurateur | Part 1

    As I walk toward the table, the customers—a 50-something couple—are deep in conversation. The woman, with wavy, silver hair, turns away from her companion to spread softened butter on a roll and sprinkle on a pinch of smoked sea salt, noticing my approach as she does.

    “I came to tell you a little more about our menu,” I explain, gesturing to a large chalkboard on the wall. It’s covered in cursive that sometimes slopes down at the end of the line and is smudged in places.

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  • Vermont Heirlooms

    Vermont Heirlooms

    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.

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  • Publishers' Note Spring 2012

    Publishers' Note Spring 2012

    It’s hard for us to believe that this is our 20th issue! When we started publishing Vermont’s Local Banquet in 2007, “locavore” (without the “l”which is a Northeast addition) was the New Oxford American Dictionary’s word of the year. Folks were holding “localvore challenges” to learn how to eat locally, and there was lots of talk about food being essential to surviving in a “post-oil” world. Today, eating locally is commonplace for many people, but these were among the first steps Vermonters took toward recognizing the fundamental shifts taking place on our finite planet.

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  • Be Square

    Be Square

    Three years ago I converted my front lawn into a garden plot. But it wasn’t your typical garden with rows of vegetables planted side by side. Instead, it was a garden of 12 raised beds that were divided into a bunch of square-foot plots, each one easy to plant and manage. I know it sounds counterintuitive—gardening is supposed to be hard work—but I am a fan of the simple method of square-foot gardening, which doesn’t refer to the size of your garden or the size of the beds, but to the method of preparing, planting, and maintaining a garden made up of square-foot grids.

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  • Out of the Ashes

    Out of the Ashes

    Salt, spices, and baking soda: these culinary staples posed a major challenge to Upper Valley localvores attempting our first 100-Mile Diet Challenge in August 2005. Such products couldn’t be found locally. The closest salt works were in Maine, just beyond our 100-mile radius. We had access to local herbs but few spices. And we wondered: just what is baking soda?

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  • Set the Table with Fennel

    Set the Table with Fennel

    One of my favorite things about fennel is how there are so many different edible parts of the plant and how tasty they all seem to be. The bulb is what most folks think of when they think of cooking with fennel, but the seeds (which, interestingly, aren’t actually seeds, but dried up little fruits) are used around the world. Europeans, who first cultivated the fennel plant, include the seeds in Italian sausage. Middle Easterners use it in dukkah (a spice blend seasoning). Indians will often use it in chai. And Chinese five-spice powder is used across the nation (theirs and ours).

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  • Food Sovereignty, Food as Community

    Food Sovereignty, Food as Community

    Every year my wife and I get inquiries from people who want us to provide them with products that are raised and processed the way we do it for ourselves on our farm in Bethel. They want raw food, unadulterated food, food that comes in its natural form, its most basic form, or that is processed in traditional ways—the kind of food people have been providing to each other for eons. They also want to take part in our farm, to participate in the story of our farm—and to become characters in their own food story. Food that has a story that people want to be a part of connects them to life, land, and their community.

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  • The Wow of Wagyu

    The Wow of Wagyu

    On an early January morning in Springfield, the snow-covered pastures of Spring-Rock Farm sparkle in the sun and a small herd of cattle dot the fields like black velvet buttons. From a distance, it’s hard to tell that these animals are anything out of the ordinary.

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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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