• Mark Kurlansky's

    Mark Kurlansky's "The Food of a Younger Land"

    In the 1930s, writers for the Works Progress Administration (WPA) chronicled the eating habits of Americans. Here are some Vermont excerpts, as collected in Mark Kurlansky’s The Food of a Younger Land:

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  • Farmers' Kitchen—Farm & Ferment

    Farmers' Kitchen—Farm & Ferment

    Our farm is centered around regeneration, inspired by Rudolf Steiner and more recent developments in the rebuilding of high-functioning soils and plants. We regard our farm as a self-contained entity, with its own organ systems (microbes, fungi, cattle, etc.), character, economic, social, and ecological life.

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  • A Localvore’s Dilemma

    A Localvore’s Dilemma

    It’s a sign of the maturity of Vermont’s sustainable agriculture and local foods movement that this has become a prevalent and perplexing question. Is it better to buy a local, organic carrot or one that’s just local? Even more challenging, is it better to buy a local, conventionally grown carrot, or an organic carrot from far away?

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  • Reflections of a Restaurateur | Part 4

    Reflections of a Restaurateur | Part 4

    One of Thomas Jefferson’s favorite snacks was anchovy deviled eggs. He was also wild about fresh peas, and several of his surviving handwritten recipes are for creamy French desserts. I know this because at my Montpelier restaurant, Salt, we once spent several weeks cooking and serving dishes that were common at fancy Monticello dinner parties or inspired by the late president’s extensive garden.

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  • Set the Table with…Cranberries

    Set the Table with…Cranberries

    The Land of Bog is a mysterious world of acidic, sandy peat soil and an abundance of water. Here live the cranberries: low-trailing vines with small evergreen leaves and tart, wine-colored berries. They are wise and venerable plants that theoretically can live forever; some cranberries on Cape Cod are more than 150 years old.

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  • Eat Right

    Eat Right

    If you haven’t eaten at your local hospital lately, you don’t know what you’re missing. No, seriously! Over the past few years, Vermont medical facilities have traded in their Fry-o-lators for sauté pans, canned and processed foods for local and organic fruits and veggies, and sugary soft drinks for lightly sweetened iced teas.

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  • A Mobile Market Finds Its Way

    A Mobile Market Finds Its Way

    A little after 10:00 a.m. on a chilly October morning in Newport, the traffic at the intersection of Main street and Coventry street is as steady as usual. Traffic lights turn, some cars move, others stop; the rhythm of routine here is strong.  But at the edge of this routine, along the curb, Meghan Stotko is doing something eye-catching: building a multi-tiered display of local food that’s part billboard, part art installation.

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  • Barnstorming

    Barnstorming

    Barns, of course, are a staple in Vermont agriculture, providing a place to house livestock, store hay and grain, and keep farm vehicles and equipment. Unfortunately, though, their upkeep can be dauntingly expensive and time consuming, especially with cows to milk and food to produce.

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  • Inviting the Pollinators

    Inviting the Pollinators

    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.

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  • Editor's Note Winter 2013

    Editor's Note Winter 2013

    It can be comforting to walk into a Vermont farmers’ market—winter or summer. Whether we’re frequent patrons or visiting from out of state, dropping by a market on a Saturday morning or Thursday afternoon can feel cozy and reassuring: all those farmers practicing healthy agriculture and guaranteeing our collective food security.

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Suzanne Podhaizer

Suzanne Podhaizer

Suzanne Podhaizer is a food writer, chef, poultry farmer, and the owner of Farm-to-Table Consulting. Through the latter, she teaches cooking classes, offers workshops for farmers,
develops recipes, and designs kitchens. She lives at Good Heart Farmstead in Worcester.

All Hands on Deck

Salvation Farms is counting on prison inmates to fill a gap in the local food system

Written by Suzanne Podhaizer | November 17, 2014

Hands

As a farmer, I’ve become a collector of vegetables. But as we all know, vegetables cannot last forever. That is, unless you put them in a jar with some salt, a sprinkling of peppercorns, and a few cloves of garlic. Pickling is an essential way for us to eat from our gardens while the plants sleep beneath snow. But for me, pickling’s greatest joy is this: It gives me an excuse to use my jars.

Fields, with Geese

Written by Suzanne Podhaizer | February 21, 2014

Geese

In an email sent just before our first date, in February of 2013, Wesley Bascom posed a multiple-choice question. “Are you interested in serving goose...?” he asked. The choices he provided for my response were: a) “Totally down to pluck!” b) “Maybe. I will take a gander at it.” c) “Foie gras? More like foie naw.”

Reflections of a Restaurateur | Part 4

Part lV: From Jefferson to Jello

Written by Suzanne Podhaizer | December 04, 2012

Chef

One of Thomas Jefferson’s favorite snacks was anchovy deviled eggs. He was also wild about fresh peas, and several of his surviving handwritten recipes are for creamy French desserts. I know this because at my Montpelier restaurant, Salt, we once spent several weeks cooking and serving dishes that were common at fancy Monticello dinner parties or inspired by the late president’s extensive garden.

Reflections of a Restaurateur | Part 3

Part 3: Meat

Written by Suzanne Podhaizer | October 25, 2012

Dan

It’s 102 degrees in the kitchen, and the chef at my Montpelier restaurant is making quick work of cutting up a chicken. He slides a razor-sharp boning knife along the breast, loosening the meat from the sternum. The birds he’s working on are smaller than we would have liked—barely more than three pounds each—but this week, they were all we could get.

Reflections of a Restaurateur | Part 2

Part ll: Seeds and Soil

Written by Suzanne Podhaizer | June 01, 2012

Suzanne

When I tell farmers that I’m planning to grow a portion of the food for my Montpelier restaurant, sometimes they laugh at me. “Good luck with that,” one wiry, tanned grower at the farmers’ market chortled, noting that I’d probably lose money for the first three years rather than save a bundle.  “Let me know how it goes for you,” he suggested as I walked away, a wicked gleam in his eye.

Reflections of a Restaurateur | Part 1

Part I: Getting Local Food Through the Door

Written by Suzanne Podhaizer | February 01, 2012

Suzanne

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.

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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