• Editor's Note Fall 2015

    Editor's Note Fall 2015

    I’m writing this in early August, on the heels of Vermont Open Farm Week—seven days during which 75 farms, orchards, vineyards, distilleries, and nurseries opened their doors to the public for a concentrated week of public outreach.

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  • Aronia and Elderberry: Thy Medicine

    Aronia and Elderberry: Thy Medicine

    Aronia and elderberry are two fruits—native to Vermont and other places in the eastern United States—that are getting noticed by health-conscious consumers. The word on the street these days is “nutraceutical”—in this case, referring to berries that aren’t just nutritious but also have medicinal properties.

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  • Set the Table with Garlic

    Set the Table with Garlic

    If you search the word garlic online, you may end up believing it is the panacea for all that ails us. Garlic was given to soldiers and athletes in ancient Greece to promote vigor.

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  • An Early Abenaki Harvest: The Green Corn Celebration

    An Early Abenaki Harvest: The Green Corn Celebration

    Traditionally, summer was a time of constant and existential worry for Abenaki farmers. Vermont’s notoriously fickle weather inundates the fields in June and parches them in July.

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  • Frankly Speaking

    Frankly Speaking

    Hot dogs are the epitome of mass-produced, questionably sourced food product. They are the emulsified bits and scraps of mechanically separated cartilage, tendons, and other meat undesirables that don’t belong anywhere else.

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  • Royally Local

    Royally Local

    The Chelsea Royal Diner’s 1939 dining car has been in its present location on Route 9 just outside Brattleboro since 1987, but today it’s home to a successful demonstration of the modern resurgence in serving locally grown food. Todd Darrah, enjoying his 25th year owning and operating the diner, has found a way to combine low diner prices with the high principles of the local food movement.

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  • Sheep Dairies

    Sheep Dairies

    Vermont is famous for cow dairies, but as the market for artisanal cheese has boomed, goat and sheep milk cheeses have entered the mix. Over the past 20 years, a number of farmers have launched goat dairies for farmstead cheese and for fluid milk sales. Some are former cow operations that switched business models when cow milk prices plummeted. Others began with dairy goats from the start.

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  • Market Trends

    Market Trends

    Over the past 10 years farmers’ markets in Vermont have burst forth like a backyard garden in July. Currently there are 63 markets in the Vermont Farmers’ Market Association, and a dozen or so that aren’t members. But every now and then you hear people wonder whether farmers’ markets have peaked in popularity, or strayed from their original purpose by offering more crafts and prepared foods.

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  • Farmers' Kitchen—Indian Summer

    Farmers' Kitchen—Indian Summer

    We chose “Anjali”—a Sanskrit word meaning “offerings to the deities”—as the name of our farm to honor Lini’s Indian heritage. And since moving to our South Londonderry farm on the winter solstice of 2000, we have grown mixed vegetables, medicinal herbs, blueberries, raspberries, and hops in harmony with our ecosystem and the cosmos.

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  • What Is Fresh?

    What Is Fresh?

    Ask Vermont food enthusiasts what they love about local food and most of us say, “It’s fresh.” The link between fresh flavor and local food is so strong that the terms often appear as one: “Fresh local food!”

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  • Claire Fitts Georges

    Claire Fitts Georges

    Claire Fitts Georges is a recipe developer for corporations and publications, as well as the owner of Butterfly Bakery of Vermont.

    Check out her recipe blog at Goodgrub.ButterflyBakeryVT.com.

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Katie Sullivan

Katie Sullivan

Katie Sullivan currently raises sheep for fun and profit in Williston. Learn more about her enterprise at sheepandpicklefarm.com.

A Plucky Issue

Why raising ducks in Vermont has its challenges—but also some rewards

Written by Katie Sullivan | November 24, 2015

Ducks

When I was young, we visited my grandmother in Haverhill, Massachusetts every few months. She never cooked a meal with less than a cup of cream or a pound of butter. But of all of the rich and sumptuous meals I enjoyed at her house, roast duck is the one I remember best.

Set the Table with Rabbit

Written by Katie Spring Katie Sullivan | May 26, 2015

Sarah

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

Set the Table with Mutton

Written by Katie Sullivan | August 21, 2014

Sheep

I once had a “wild” sheep named Janet. When I would walk down to the field where she was kept with the other sheep, she would observe me with calm confidence. Then, when I would open the gate from one enclosure to the next, she’d jump the fence and run away up the hill.

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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