• Publishers' Note

    Publishers' Note

    When they harnessed fire, by some accounts more than 1.5 million years ago, our distant ancestors changed the course of their evolution and, ultimately, ours. Not only was light and warmth brought into their lives, but the act of cooking food is thought to have increased brain size and put us on the path to becoming Homo Sapiens.

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  • Polyphony in the Garden

    Polyphony in the Garden

    When I work in the garden, surrounded by vegetables, flowering plants, and herbs, with several species of bees buzzing in the big, purple, flowering clusters of anise hyssop at the ends of all the beds, and a breeze fluttering the leaves of the maples and oaks in the woods nearby, I sense polyphony at work in the natural world.

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  • Set the Table with Rabbit

    Set the Table with Rabbit

    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.

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  • Sun Dance Season: An Abenaki Summer

    Sun Dance Season: An Abenaki Summer

    For the Abenaki, summer officially begins during the hoeing and planting times, what we consider late spring, and lasts up to the Green Corn Festival, the official “kick-off” of the harvest.

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  • Forest to Flask

    Forest to Flask

    Do you know a cooper? It’s a query likely to produce confusion, as Caledonia Spirits’ founder Todd Hardie learned by putting the question to just about everyone. “For most of a year, each time I met someone, I’d say ‘Hello, do you know a cooper?’ And they would say, ‘What’s a cooper?’”

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  • Fire Eaters

    Fire Eaters

    Although cooking over a fire generally brings fond memories of roasting marshmallows for s’mores, it also offers a tremendous opportunity to become more connected with the places we live and the food we eat.

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  • Campfire Cooking

    Campfire Cooking

    Camping is one of the most sensory pleasures of summer. There are the natural sights, such as towering trees, wildlife, sunsets, and stars, and the sounds, such as those of birds that start their trilling morning songs and lakes that lap at shores in the distance.

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  • Breeds Apart

    Breeds Apart

    Many people greet the arrival of spring by poring over seed catalogs and scanning for new varieties of vegetables, but I have a slightly different tradition. When March rolls around, I plan my broiler chickens for the year.

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  • Rural Vermont at 30:  Supporting Farmers to Sustain Farming

    Rural Vermont at 30: Supporting Farmers to Sustain Farming

    In early April, on an evening that concluded with yet another “surprise” late-season snowstorm, more than 100 people gathered at the historic Capital City Grange Hall on the edge of Montpelier to celebrate the official beginning of Rural Vermont’s 30th anniversary.

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  • Farmers' Kitchen—Okra!

    Farmers' Kitchen—Okra!

    Although we farm in Vermont, one of our favorite vegetables to grow, and especially to eat, is a staple from the South: okra. On our farm in Shaftsbury, where we grow between 25 and 30 acres of veggies and small fruits—everything from asparagus to… well, yes… zucchini—it’s the letter O in which one of our true vegetable passions rests. Okra!

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  • Last Morsel—Reliving History through Food in Burlington

    Last Morsel—Reliving History through Food in Burlington

    I swirled the creamy beans, sweet chunks of zucchini, and crunchy corn niblets in the last of the lemon-herb vinaigrette at the bottom of my dish. This salad had a story to tell, and I was hungry to hear it. Lucky for me, I was in the right place: Sugarsnap restaurant at the Echo Center, the first stop on the Burlington Edible History Tour.

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 Katie Spring

Katie Spring

Katie Spring is co-owner of Good Heart Farmstead in Worcester, a CSA farm with a mission to make local food more accessible. She finds time to write in between pulling weeds and sowing seeds. Follow the farm on Instagram: @goodheartfarmstead.

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.

Farmer Wordplay: Harvest vs. Slaughter

Written by Katie Spring | November 17, 2014

Chickens

With both hands, I reach into the crate of chickens. “I’m sorry!” I say to the chicken as it flaps in my less-than-confident grasp. The butcher just showed me how to properly handle a bird: two hands on their legs, chest down, and pick up. They won’t flap this way. I put the bird’s chest on the ground until it calms and hand it to the butcher.

Set the Table with Gluten-free baked goods

Written by Katie Spring | June 01, 2012

Suzanne

We fell in love over dessert—pie to be specific—and when our relationship began, a friend exclaimed to Edge, “This is perfect! Katie loves to bake, and you love to eat baked goods!” The truth is, we both love to bake and eat, so for one whole summer we enticed each other with homemade bread, muffins, and treats made of flour and sugar and butter, stuffing dozens of cookies in our packs for each climbing or hiking trip. During that same summer, Edge was battling a parasite he’d picked up in Mexico the winter before. After many weeks of seeing naturopathic doctors, he finally gave in to a three-day antibiotic regimen, which killed the parasite for good and wiped his gut clean at the same time. That changed everything.

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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