• Editor's Note Winter 2017

    Editor's Note Winter 2017

    “If you’re going to Québec City, you have to visit a cabane à sucre,” said Claire. And her good advice was confirmed as soon as my partner and I walked into Cabane à Sucre Leclerc in Neuville on a chilly, snowy evening.

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  • Set the Table with Poutine

    Set the Table with Poutine

    I grew up in California, in a world of dayboat salmon, tofu, and spinach salad. I only became vaguely aware of the odd sounding “poutine” when I moved to Vermont. French fries with gravy and cheese curds? I mean, that all sounds weird enough without including the word “curds” at the end.

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  • Along the Route des Vins

    Along the Route des Vins

    In the first unpredictable weeks of spring, workers at Québec’s Léon Courville vineyard lay the bones of 1,200 tiny bonfires between the vines.

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  • So Close And Yet So Far

    So Close And Yet So Far

    Ask people in agriculture about the challenges of selling Vermont food in Québec, and folks tend to have the same first reaction.

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  • Au Marché

    Au Marché

    On a sunny, crisp day in early September, a friend and I meandered over the border to visit three Québec farmers’ markets.

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  • Neighbors to the North—Of Loaves and Land

    Neighbors to the North—Of Loaves and Land

    Every week at Red Hen Baking Company in Middlesex, six tons of flour is mixed, kneaded, and transformed into 18,000 loaves of bread.

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  • Neighbors to the North—Seeding Relationships

    Neighbors to the North—Seeding Relationships

    Some 20 years ago, when Tom Stearns of High Mowing Seeds was living in Holland, Vermont, just on the border with Québec, he met Laurier Chabot at a biodynamic agriculture conference.

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  • Neighbors to the North—A Vintner Mentor

    Neighbors to the North—A Vintner Mentor

    When David and Linda Boyden started Boyden Valley Winery in Cambridge in 1996, they had zero experience in viticulture or oenology, save for a class that David had taken at Cornell University.

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  • Neighbors to the North—A Plethora of Produce

    Neighbors to the North—A Plethora of Produce

    Imagine two Caesar salads: Both are tossed in that classic salty dressing and topped with croutons, tomatoes, and parmesan cheese. And both salads have, as their base, crisp and crunchy romaine lettuce.

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  • Neighbors to the North—Fields  of  Gold

    Neighbors to the North—Fields of Gold

    Jack Lazor called me at 8:00 p.m. the other night, which surprised me. I’m used to dairy farmer hours, and 8:00 p.m is past bedtime for most dairymen and women I’ve known.

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  • Neighbors to the North—A Porcine Quest

    Neighbors to the North—A Porcine Quest

    Vermont Salumi, a small company making fresh sausages and hand-tied salami in the Italian tradition, is based just outside Plainfield.

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  • To Market, to Bank

    To Market, to Bank

    Québecois grower Jean-Martin Fortier draws a distinction between a good living and a good life.  “’A good living’ mostly refers to how much money you make,” he tells me during a phone call. A good life, in contrast, takes into account “how your time is spent, and to what purpose.”

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  • Last Morsel—My Family’s French Canadian Kitchen

    Last Morsel—My Family’s French Canadian Kitchen

    Whenever I catch a whiff of cinnamon or cloves, my mind drifts to my mother’s kitchen and the French Canadian food traditions that shaped how I learned to cook.

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2017

Turn Summer’s Vegetables Into Winter’s Flavor Bombs

Written by Jesse Natha | August 16, 2017

Japanese pickles at Kyoto’s Nishiki Market. Photo by Jesse Natha.

If you garden or own a membership in a CSA, you know high summer through autumn as the time of year when everything explodes, and the piles of produce accumulating on kitchen counters, mudroom floors, erupting from crisper drawers, and occupying idle porch swings have begun to impede normal daily routine.

“Big Bertha”

VTC generates research results along with electricity, heat, and fertilizer.

Written by Tatiana Schreiber | May 15, 2017

Vermont Tech Community Anaerobic Digester or VTCAD

Anaerobic digesters (ADs) have been sprouting up on Vermont landfills and farms over the past 10–15 years, with a few even older. In an AD, microbes that can function without oxygen break down organic materials such as animal manure and food wastes, producing “biogas” in the process.

Soil Heals:

The Vermont Farmer Veteran Coalition

Written by Laura Sorkin | February 22, 2017

Photo of Jon courtesy of Jon Turner

When you speak with Jon Turner about his diversified farm in Bristol, he talks about the same things many other organic farmers do: the cohesion between species, the value of biodiversity, soil health.

Neighbors to the North—Of Loaves and Land

Written by Katie Spring | November 15, 2016

Combine mowing grain

Every week at Red Hen Baking Company in Middlesex, six tons of flour is mixed, kneaded, and transformed into 18,000 loaves of bread.

Bringing Back the Local Grain Economy

One Mill at a Time

Written by Pamela Hunt | August 16, 2017

Each millstone is hand shaped.

Blair Marvin and Andrew Heyn of Elmore Mountain Bread have been baking together for 14 years. They’ve spent years researching and fine-tuning their recipes and processes to make the best bread possible—loaves that are full of taste yet equally full of nutrition.

All Souls Tortilleria

Spurs the Search for a Short-season White Heirloom Corn

Written by Jesse Natha | May 15, 2017

Sam Fuller, Joe Bossen, and Hubert d’Autremont

On one wall of All Souls Tortilleria, a whiteboard is filled with the week’s open orders. Fresh-that-day masa; tortillas for Burlington’s El Cortijo and City Market; Mad Taco in Waitsfield and Montpelier; and bulk masa for Gracie’s Tamales of Waitsfield are among the list of regular accounts.

Tying Traditions Together: The Marshfield School of Weaving

Written by Katie Sullivan | February 22, 2017

Dyed wool at the Marshfield School of Weaving

Down a dirt road on the Marshfield/Plainfield line sits an ordinary barn that houses the only school in the U.S. that teaches historical textile arts using antique technology: barn looms.

Neighbors to the North—Seeding Relationships

| November 15, 2016

Seedlings in Quebec

Some 20 years ago, when Tom Stearns of High Mowing Seeds was living in Holland, Vermont, just on the border with Québec, he met Laurier Chabot at a biodynamic agriculture conference.

Farm-to-Fashion in Sky Like Snow

Written by Christine Cole | August 16, 2017

finished skeins ready for knitting

“Farm to Table” is a familiar term—the distribution of goods from local farms to local communities that enables us to know where our food comes from and encourages the support of our producers. I hadn’t much entertained the idea of “Farm to Fashion,” hadn’t really considered the depth of the phrase, until I met fiber artist Hannah Regier at her home and studio in Athens, Vermont.

Vermont Preserves Unusual Breeds

Written by Katie Sullivan | May 15, 2017

Gotland sheep

As the major breeds of animals in agriculture become ever more populous, farmers are increasingly aware of the genetic peril we face when we rely on just a few highly specialized breeds of a handful of species.

The Perception of Industrial Agriculture

Written by Joe Emenheiser | February 22, 2017

Antique tractor

Until recently, I was a member of the UVM Extension faculty, helping to develop Vermont’s emerging livestock industries as the state livestock specialist.

Neighbors to the North—A Vintner Mentor

Written by Laura Sorkin | November 15, 2016

 Robert Leroyer and David Boyden

When David and Linda Boyden started Boyden Valley Winery in Cambridge in 1996, they had zero experience in viticulture or oenology, save for a class that David had taken at Cornell University.

Vermont Young Farmers Coalition

Growing Community and Policy in Vermont

Written by Katie Spring | August 16, 2017

Vermont Young Farmers Coalition members with Anson Tebbetts, second from left.

Our state chapter, the Vermont Young Farmers Coalition (VYFC), engages both farm owners and employees who are putting down roots here. VYFC supports the national organization in their mission and projects, and engages with young farmers across Vermont, connecting them with fellow farmers and organizations.

Q & A with Lt. Governor David Zuckerman

Written by Suzanne Podhaizer | May 15, 2017

Vermont State House

David Zuckerman is the 81st lieutenant governor of Vermont, and is the first member of the Vermont Progressive Party to hold a statewide office. He is also a farmer.

The Meaning of Organic

Written by Pamela Hunt | February 22, 2017

Lieutenant governor and organic farmer Dave Zuckerman at the Rally in the Valley; photo by Pamela Hunt

The produce section of any grocery story offers an array of choices, from mass-produced potatoes to locally grown greens, and many items sport labels indicating the conditions under which those foods were grown.

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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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