• 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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Cheryl Herrick

Cheryl Herrick

Cheryl Herrick lives in Burlington with her two sons. She works for UVM Extension’s Center for Sustainable Agriculture.

New Crops from New Americans

Written by Cheryl Herrick | November 24, 2015

Bitter

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.

Meet the Meat Hubs

Two New Facilities Aim to Increase and Strengthen Local Meat Production

Written by Cheryl Herrick | August 19, 2013

Packages

A year ago, Bryce and Debbie Gonyea were operating a small hog farm in Danville, selling their pigs to Vermont Salumi and private customers, in addition to selling young piglets for families to raise for their own consumption. Bryce had recently retired from three-and-a-half decades in the agricultural insurance business and was creating a stream of retirement income through farming.

In the Tank

Brown trout thrive on a Wheelock farm

Written by Cheryl Herrick | July 03, 2013

Curtis

On a sunny spring day earlier this year, steam was pouring out of sugarhouses, calves and lambs and kids were being born, and greenhouses were teeming with plant starts. And on Curtis Sjolander’s Mountain Foot Farm in Wheelock, in the barn just behind his house, hundreds of brown trout were swimming in their large tanks, slowly growing in cold waters.

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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