• 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

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.

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.

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.

Neighbors to the North—A Plethora of Produce

Written by Sarah Galbraith | November 15, 2016

Deep Root Organic Co-op

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.

How To Be a Knife Ninja

Written by Elena Gustavson | May 15, 2017

Elena Gustavson, Bethany Yon, Nicole LeBlond

“How many here are knife ninjas?” After a pause, two or three hands creep up in the small crowd of flannel- and Carhart-clad students. This group from Green Mountain College is a bit shy, but definitely interested. “Great! How about you?”

Urine as Fertilizer?

Collecting Urine—and Attitudes—at Rich Earth Institute

Written by Tatiana Schreiber | February 22, 2017

Photo courtesy of Rich Earth Institute

At the Rich Earth Institute in Brattleboro, staff, board members, and the many local “peecyclers” who contribute to the group’s Urine Nutrient Reclamation Project (UNRP) pepper their conversations with pee-related humor and hold an annual “Piss-off” contest for who can donate the most urine.

Neighbors to the North—Fields of Gold

Written by Katie Sullivan | November 15, 2016

Jack Lazor

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.

Farmers' Kitchen—Singular Syrup

| February 22, 2017

Birch trees in winter

A few years ago, our friend Bucky came home from a visit to his daughter in Alaska with a bottle of Alaskan birch syrup.

Neighbors to the North—A Porcine Quest

| November 15, 2016

Vermont Salumi Rosemary Sausage

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

Last Morsel—When Worlds Collide

How does a liberal arts education affect life on the farm?

| May 15, 2017

Grazing sheep

I butchered three sheep today. What does this mean to me as a man educated in liberal arts at Middlebury?

Last Morsel—Appreciating Neighbors

Written by Mari Omland and Laura Olsen | February 22, 2017

Photo courtesy of Green Mountian Girls

“Neighbor” and “community” are two words that show up frequently in our weekly farm blog.

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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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