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2013

Pastured Poultry in Aisle 9

New small-scale slaughter facilities are allowing some Vermont farms to sell pastured chicken in stores

Written by Caroline Abels | August 20, 2013

Wind staff process chickens in the farm’s new facility

Whiz by it on Route 2 between Richmond and Bolton and you might think it was an abandoned rail car, a housing unit for migrant farm workers, or a storage shed. Bland and inconspicuous, the boxy structure doesn’t look like it has the potential to re-shape Vermont’s local food scene (or at least make it easier to purchase and cook pastured chicken).

In the Tank

Brown trout thrive on a Wheelock farm

Written by Cheryl Herrick | July 03, 2013

Curtis Sjolander

On a sunny spring day earlier this year, steam was pouring out of sugarhouses, calves and lambs and kids were being born, and greenhouses were teeming with plant starts. And on Curtis Sjolander’s Mountain Foot Farm in Wheelock, in the barn just behind his house, hundreds of brown trout were swimming in their large tanks, slowly growing in cold waters.

Down Home Distilling

Local spirit makers add Vermont ingredients to their concoctionsby

Written by Helen Labun Jordan | April 04, 2013

Barr Hill Gin

Here’s the first thing you should know about making specialty liquors: cupcake vodka is not made by fermenting cupcakes. Likewise for the cotton candy, cookie dough, whipped cream, and caramel vodkas all lining store shelves today. These trendy varieties are made by adding flavoring after the vodka is distilled; it’s why we can have cocktails that resemble a dessert buffet. For many consumers today, this is the most familiar way to make a vodka stand out from the rest. But it isn’t the only way.

Über-Pastured Pork

Walter Jeffries pampers his pigs and tells the world about it on his popular blog

Written by Lauren Griswold | August 20, 2013

Pigs at Sugar Mountain Farm

There are 70 acres in West Topsham where about 400 pigs harvest their own kale (and garlic, when they’re feeling under the weather), go for rides in mini-vans, and bathe in mountain wallows. They’re about to stop that mini-van habit, but more on that later.

Hooked on Aquaponics

A sustainable way of raising plants and fish

Written by Alexandra Ossola | July 03, 2013

lettuce growing aquaponically

Aquaponics is gaining traction on a larger scale as an alternative to traditional methods of produce and fish farming. In developing countries with a limited water supply, people like aquaponics guru Travis Hughey are introducing the concept as a way for individuals to grow their own food while making the most of their limited resources.

Winemaking in Barre

Written by Sylvia Fagin | April 04, 2013

Pulling winefrom barrels into demijohns

I was drinking a glass of wine with a colleague when she told me that she and her husband make wine. In a garage. With friends. I was intrigued. I know plenty of people who brew beer in their bathtub (so to speak) but I’d never met anyone who makes wine at home. When I expressed interest, she invited me to join their next winemaking season. So I put a reminder in my Google calendar and eight months later, voila: “Call Marianne about winemaking” popped up.

Randall Cattle

Vermont’s Official State Heritage Breed

Written by Meg Lucas | August 20, 2013

Randall cattle grazing

At the beginning of the 20th century, as Halley’s Comet graced Vermont skies, Samuel Randall could be found tending a herd of lineback cattle on his farm in Sunderland, Vermont. The type of cattle he kept had fallen out of favor as farmers began selectively breeding for specific traits and standardization. But over decades—until the 1980s—and in virtual isolation, Samuel and his son Everett unknowingly preserved this “landrace” herd.

Ocean to Mountains

A Boston resident hauls the freshest catch from the coast up to Vermont

Written by Ben Jervey | July 03, 2013

Eathan Wood

Ethan Wood cannot wait to show you how his scallops twitch. “You see that move?” he asks, breathless. “You see that? These things are alive!” We’re standing in the back of a refrigerated truck in Lebanon, New Hampshire. The scallops, sitting in a plastic box atop a bed of ice, do in fact wriggle when Ethan gives them a little prod. Less than 10 hours ago, the mollusks were still in the waters of Nantucket Bay.

Vermont Distillers Map

| April 04, 2013

Vermont Distillers Map

Vermont is home to a thriving spirits industry. Our in-state distillers are producing a wide variety of products from vodka and maple liqueurs to gin and rye whiskey. Many of them are winning national acclaim and international awards for their fine quality and appealing flavor. A number of the distilleries have their own tasting rooms where the products they make can be sampled and purchased. You may also find local distillers at farmers’ markets, special events, or festivals around the state.

Cannibalizing our Compatriots

Written by Sean Buchanan | August 20, 2013

Packing room with crates

Vermont has big farms and little farms, organic and conventional growers, pasture-based and feedlot operations, old farmers and young farmers, entrepreneurs and large agribusinesses. In these Green Mountains and across this country we have a complex food production system, with each agricultural business doing what it can to stay viable and profitable.

Students Harvest the Future at Local Colleges

Written by Kristen A. Schmitt | July 03, 2013

Farming with draft horses at Sterling College

The agriculture renaissance is upon us. With the growing demand for agriculture graduates, Vermont colleges are leading the way with a variety of agriculture and food-related degrees aimed at preparing students for one of the fastest growing green job fields in the United States. Organic farming, sustainable food systems, nutrition, and animal health are taking center stage during this unique era when environmental and sustainable issues span the globe.

Hopeful on Hemp

Some Vermont farmers are eager to grow hemp—once they’re allowed

Written by Robb Kidd | April 05, 2013

Hemp seed in Saskatchewan, Canada

“Hemp For Victory!” the poster reads.

Hanging in the House Agriculture Committee’s hearing room in the Vermont Statehouse, and put there by who knows who, it’s a poster that to some would be more appropriate in a college dorm room 30 years ago. In reality, it’s from 1942 and was produced by the United States Department of Agriculture to promote a film encouraging U.S. farmers to grow hemp to support the war effort.

Farmers' Kitchen—Grass=Solar Energy=Good Meat

Written by Beth Whiting | August 20, 2013

Bruce Hennessey, Beth Whiting, and their children

My husband, Bruce Hennessey, and I moved to an end-of-the-road, hilltop farm in Huntington in 1999 for a “close-to-the-mountains” farming opportunity. The hilltop nature of our 136 acres made it challenging for growing crops or making hay (steep, too many rocks, some wet areas), so grazing livestock seemed like the answer to keeping the pastures open, fertilized, and healthy.

Farmers Kitchen—Les poulets, s’il vous plaît

Applecheek Farm

Written by John R. Clark | July 03, 2013

John and Rocio Clark

When we’re selling at a local farmers’ market or get a call ordering a CSA share, we’re often asked, “What is a French chicken?” I, or my wife Rocio, will often say, “Well, it’s a chicken that speaks French and has a little pointy, black mustache,” but actually we’re referring to our certified organic Red Bro chickens. These delicious birds originated from France, where they are referred to as poulet rouge (red chicken) and are found under the label “Rouge” (Red Label).

Farmers' Kitchen—No Kid Left Behind

Written by Shirley Richardson | April 05, 2013

Shirley Richardson Tannery Farm Cashmeres & Vermont Chevon

Tannery Farm Cashmeres is a small goat farm located in the Northeast Kingdom. My husband and I breed and raise Spanish goats that produce high-quality cashmere fiber and have healthy, robust bodies. Our focus is breeding for quality cashmere on quality meat goats, with the farm’s primary products being cashmere-producing breeding stock and chevon (goat meat), which is handled through my other company, Vermont Chevon.

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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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