• Publishers' Note—Winter 2016

    Publishers' Note—Winter 2016

    We think a lot about food here at Local Banquet. How it’s grown and who’s growing it and the practices that enhance and sustain our planet.

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  • Set the Table with Bone Stock

    Set the Table with Bone Stock

    When Rebecca Wood and I were writing The Whole Bowl a couple of years ago, we had no idea that bone-based broths were just about to become the next biggest thing in food.

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  • New Crops from New Americans

    New Crops from New Americans

    We eaters and fans of food love to share memories of delicious meals, tell the backstories of where our food came from, and follow the journeys our food has taken. But food itself tells many stories, just by appearing in a time and place.

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  • A Plucky Issue

    A Plucky Issue

    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.

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  • A Touching Separation

    A Touching Separation

    For the past eight years, calves at Greenfield Highland Beef in Greensboro and Plainfield have been permanently separated from their mothers through the process of “nose-to-nose weaning,” or “fenceline weaning.”

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  • Ambassador Farmers

    Ambassador Farmers

    “These women came down—they call them ‘The Forest Women,’ women who plant on the edge of the mountain’s forests. Some walked for two hours! They’d never attended an educational workshop before…. It was pretty amazing.”

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  • Icing the Apple

    Icing the Apple

    2015 was a banner year for apples. By early October, Vermont’s trees were bowed low with ripe fruit.

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  • Five Years of Funding Farms

    Five Years of Funding Farms

    Early on a January morning in 2011, Pete Johnson of Pete’s Greens in Craftsbury heard a funny noise. When he looked out his window, he saw his barn engulfed in flames.

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  • Farmers' Kitchen—Andean Agriculture

    Farmers' Kitchen—Andean Agriculture

    Located on the southern slope of Mt. Ascutney in Weathersfield, Cas-Cad-Nac Farm (CCNF) has been our home since 1995. A true labor of love, we originally purchased the property specifically for starting an alpaca-breeding operation.

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  • Last Morsel—Wrap Local

    Last Morsel—Wrap Local

    Those of us who eat local food, diligently compost our kitchen scraps,  and use natural cleaners on our kitchen counters may feel a pang of guilt whenever we reach for a piece of plastic wrap or a plastic container in which to store our food.

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Bonnie North

Bonnie North

Bonnie North came to Vermont from Maryland, where she published a local foods guide called Baltimore Eats. She was a founding member of the Chesapeake Sustainable Business Alliance and the leader of the Baltimore chapter of Slow Food, USA. As the former owner of Valley Provisions Market in Bellows Falls, she was one of the investing members and first business customers of the Windham Farm and Food network. Bonnie received her Permaculture Designer’s Certificate in 1996, studying with West Coast teachers Jude Hobbs, Rick Valley, and Tom Ward. She received a Permaculture Teacher’s Certificate from teacher Dave Jacke in 2010. She now lives in southern Vermont.

Ambassador Farmers

Vermont growers share their skills with farmers around the world

Written by Bonnie North | November 25, 2015


“These women came down—they call them ‘The Forest Women,’ women who plant on the edge of the mountain’s forests. Some walked for two hours! They’d never attended an educational workshop before…. It was pretty amazing.”

Permaculture: Taking the Long View

Written by Bonnie North | November 16, 2014


In 1974, Bill Mollison and David Holmgren published Permaculture One: A Perennial Agriculture for Human Settlements. The charismatic Mollison then threw himself into traveling and teaching Permaculture Design Certificate courses, known in the lingo as “The PDC,” while Holmgren and his partner, Su Dennett, dedicated decades of their lives to restoring the blackberry-covered wasteland on a one-hectare property in central Australia.

Cafeteria Cooking: A New Era in Vermont Schools

Written by Bonnie North | May 23, 2014


We all know that “You can lead a horse to water, but you can’t make him drink.” Similarly, as any parent knows, you can put good, healthy food on kids’ lunch plates but that’s no guarantee they’ll actually eat it. But who can blame them? Consider what they’re used to.

Delivering the Goods in Windham County

Written by Bonnie North | November 27, 2013


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. 

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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