• Editor's Note Spring 2015

    Editor's Note Spring 2015

    When Paul McCartney popped up on my computer screen recently, I wanted to believe him. Who wouldn’t be prepared to trust a man who wrote and sang “Blackbird” and “Good Day Sunshine” and “Penny Lane”?

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  • Set the Table with Cultured Foods

    Set the Table with Cultured Foods

    Introducing bold-flavored ferments—from the spicy kick of kimchi to the sour tang of kefir and the refreshing effervescence of kombucha and beyond—into your culinary repertoire opens a new world of taste sensations. Fermentation becomes a happy compulsion.

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  • Spring Vinegars

    Spring Vinegars

    As the earth reawakens from winter’s slumber, it takes time for the sun’s warmth to turn the earth over to spring, coaxing new growth out of last year’s seed. The same is true in our bodies: It takes time to transition from the inwardness of winter to spring’s explosion of vitality.

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  • The Seeds of Renewal Project

    The Seeds of Renewal Project

    Back in the 1950s and 60s, I often visited my grandparents in northwestern Vermont during the summers. I remember children and teenagers enthusiastically riding their bikes with bucket and spinning rod, heading down to the Missisquoi River to fish.

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  • The Taste of Grass

    The Taste of Grass

    Fat tastes good. Whatever your other feelings about fat and health, good fats and bad fats, let’s agree that fat improves a food’s flavor. Our salivary glands respond to fat’s aromas during cooking (think frying bacon or browning butter) and its presence changes the way food feels on our tongue, adding a satisfyingly rich texture.

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  • Dorchester’s Daily Table

    Dorchester’s Daily Table

    Chef Ismail Samad first made his name in New England when he and business partners Alice James and Liz Ehrenberg opened the Gleanery Restaurant—a Putney eatery that serves first-rate fare made from farm-gleaned “seconds.”

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  • Our Meat, Made Visible

    Our Meat, Made Visible

    Ironically, given that it’s the only slaughterhouse in Vermont with public viewing windows, the new Vermont Packinghouse doesn’t have a single window on the outside, save on the front door of the main office.

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  • Vermont Veggies Find New Markets

    Vermont Veggies Find New Markets

    There’s no vegetable more basic than a potato. This humble, tuberous root crop, Solanum tuberosum, grows in the dark, hidden from view most of the year, and emerges late when the air is frosty.

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  • Farmers' Kitchen—Porcine Preparation

    Farmers' Kitchen—Porcine Preparation

    At our farm here in Newfane, the pigs are the favorites of all of us. The lambs and goat kids don’t really give us the time of day, and our girls get a little nervous trying to pet the steer like I do. But the pigs are always happy to have us around.

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  • Last Morsel—Farming Solo

    Last Morsel—Farming Solo

    This past summer I embarked on my first foray into agriculture on a small piece of land in Waterbury. While I took some time to get settled, by mid-season I was attending a farmers’ market, selling to various restaurants and stores, and maintaining a small farm stand.

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  • Helen Labun Jordan

    Helen Labun Jordan

    Helen Labun Jordan lives in Montpelier, where she works for Bear Pond Books. Read more of her work at her website, discoveringflavor.com.

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Juliette Abigail Carr

Juliette Abigail Carr

Juliette Abigail Carr is a clinical herbalist in South Newfane and the proprietor of Old Ways Herbal. She teaches about family herbalism and homesteading at her family’s farm and locations around the state. Read more and contact her on her blog.

Make Your Own Immune-Boosting Cough Syrup

Written by Juliette Abigail Carr | August 22, 2014


With cold season fast approaching and the autumn harvest at hand, consider creating this tasty, family-friendly remedy for winter ailments. As well as relieving those irritating coughs, this homemade cough syrup is a powerful immune booster.

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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