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2014

From Nano to Micro

One small-scale brewer capitalizes on Vermont’s beer trend

Written by Jeffrey Gangemi | February 21, 2014

Bret Hamilton

The day I went out to visit Bret Hamilton’s new microbrewery, Stone Corral, on idyllic Taft Road in Huntington, the 32-degree weather felt downright balmy. It was early January, and we’d just had one of the coldest snaps I’d ever felt in Vermont—wind chills down in the 30-below range.

Delivering the Goods in Windham County

Written by Bonnie North | November 27, 2013

Delivery to Brattleboro Union High School

Back in 2008, teacher Hans Estrin’s ecology students at The Putney School heard that rallying cry and launched a well-intentioned project: Take the surplus from the 3-acre garden at the private and progressive Putney School and donate it for lunches at the public Putney Central Elementary School, just down the hill. “It was a great idea!” says Hans. 

The Waterville House

Written by Katie Powers | August 22, 2014

The Waterville House

Three summers ago, Jacob and I moved back to Vermont from the southeastern corner of Idaho. Tired of the long Teton Valley winter, we’d stared longingly at the March photo on our Vermont Life calendar: a tractor crawling along its farm beneath Mount Mansfield.

Why Mid-Scale Farming Is Important in Vermont

Written by Ela Chapin and Liz Gleason | May 23, 2014

Bags of veggies from Pete's Greens

Vermont’s vibrant farm economy is made up of all sizes, scales, and types of farms—something that’s beneficial, because a high diversity of scale and business model is critical to improving the sustainability and resiliency of our food system. Yet within Vermont (and outside Vermont) there is a particular fondness for the smallest scale farms.

The Thorny Issue of Farmer Pay

Written by Mari Omland | February 21, 2014

Cartoon by Anna Svagzdys

At a wedding last summer, I sat next to a neighbor who buys her Thanksgiving turkey from our farm. She described her daily drive-by dose of the farm, and her ritual of slowing down to see where the goats, pigs, and poultry had been moved. She said, “I’ve gotten to the point I think I should pay a toll to pass your place!” I joked, “In order for us to survive it might come to that!”  The conversation awkwardly fell off. But it has preoccupied me since.

Farmers' Kitchen—Vermont Vinegar

Written by Megan J. Humphrey | November 28, 2013

Nick Cowles

Shelburne Orchards is located along the shores of Lake Champlain. The orchard has been in Nick Cowles’s family since the 1950s and he took it over in the 1970s.

Farmers' Kitchen—Sprouting Up

Written by Rebbeca Beidler | May 23, 2014

Rebbeca Beidler and Jeffery Ellis

When visitors come through the door of our grow room, they often inhale deeply and exclaim how nice it is to see and smell green growing things bursting from trays, especially in the heart of winter. At Peace of Earth Farm in Albany, we grow a variety of vegetables and fruits, but we also grow harder-to-find shoots and sprouts.

Farmers' Kitchen—Planet Pollinators

| February 21, 2014

photo of Dan and Marda’s daughter, Abby, courtesy of brookfield bees

As I look out my window in early January at my beehives, I’m in awe of how bees do what they do. The temperature is well below zero, the wind is blowing, and snow is falling. Yet if I bundle up to brave the elements, go outside, and put my ear against the side of one of the hives, I can hear the low rumble of my bees.

Last Morsel—From Farm to Spa

Written by Gretchen Gross | November 28, 2013

Spa salts

As Cynthea Wight Hausman was growing up—first on a commune in Cambridge, Massachusetts, and later on her family’s New Hampshire homestead—fresh and organic foods were plentiful. In her teens, Cynthea made her own remedies and lotions from herbs and flowers gathered from the woods and gardens surrounding her home.

Good Food, Good Health

Written by Kim Peavey | February 21, 2014

The apothecary at Sojourns Health Clinic

I’m a farmer, and my favorite place in Vermont is a farm—one that has a surprise at its core. The surprise isn’t the lovely old farmhouse on the property or the 11 acres of organically farmed vegetables, but the fact that the farm and its bounty are part and parcel of my doctor’s office: Sojourns Community Health Clinic in Westminster.

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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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