• 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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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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