• Publishers' Note Fall 2017

    Publishers' Note Fall 2017

    As the days shorten and the temperatures begin their march south, here in Vermont we are so fortunate to experience Mother Nature’s annual display. It’s always been our favorite time of year; full of abundance from the summer and with a hint of the bittersweet knowledge that winter is next up on the docket.

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  • It’s Time for Puttin’ It Up

    It’s Time for Puttin’ It Up

    You may remember your mother or grandmother’s stories about “puttin’ up” tomatoes or green beans every summer.

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  • Set the Table with Bison

    Set the Table with Bison

    While the horned, haunched American bison usually evokes backdrops of western plains and peaks, it also inhabits the outskirts of humble Rutland, Vermont.

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  • People, Places, and Plates

    People, Places, and Plates

    You know how some buildings, even when they’re empty, seem as if their history is still alive, shimmering through the veil of the now? That’s how many people in Williamsville, Vermont, a bucolic community situated along Rock River, saw their old general store, sitting empty since 2007, after 185 years of continuous operation.

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  • Turn Summer’s Vegetables Into Winter’s Flavor Bombs

    Turn Summer’s Vegetables Into Winter’s Flavor Bombs

    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.

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  • Bringing Back the Local Grain Economy

    Bringing Back the Local Grain Economy

    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.

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  • Farm-to-Fashion  in Sky Like Snow

    Farm-to-Fashion in Sky Like Snow

    “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.

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  • Vermont Young Farmers Coalition

    Vermont Young Farmers Coalition

    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.

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  • Stay Rooted in Vermont with Local Food

    Stay Rooted in Vermont with Local Food

    If you live in Vermont, chances are that at some time during the year you’ll be eating food that was either grown or processed (or both) in Vermont.

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  • Farmers' Kitchen—Singing River Farm’s Flint Corn Cornbread

    Farmers' Kitchen—Singing River Farm’s Flint Corn Cornbread

    As farmers, we try to hold a perspective that we are only the current stewards of land that has been, and will be, cared for by a continuum of people for millennia before and after us. Growing flint corn and saving its seed each year helps us maintain that perspective.

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  • The Mad Farmer, Flying the Flag of Rough Branch, Secedes from the Union

    The Mad Farmer, Flying the Flag of Rough Branch, Secedes from the Union

    From the union of power and money,
    From the union of power and secrecy,
    From the union of government and science,
    From the union of government and art,
    From the union of science and money,
    From the union of genius and war,
    From the union of outer space and inner vacuity,
    The Mad Farmer walks quietly away.

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Publishers' Note Fall 2017

Boys raking up leaves on front lawn, Bradford, Vermont, 1939; photo by Russell Lee, 1903–1986, Library of Congress Prints and Photographs Division, Washington, DC.
Boys raking up leaves on front lawn, Bradford, Vermont, 1939

Written on

August 16 , 2017

As the days shorten and the temperatures begin their march south, here in Vermont we are so fortunate to experience Mother Nature’s annual display. It’s always been our favorite time of year; full of abundance from the summer and with a hint of the bittersweet knowledge that winter is next up on the docket. The brilliant days and crisp nights bring the moment into sharp focus and remind us that change is welcome and ever present.

In this issue we give a nod to this intersection of the seasons and the concept of change.
Our editor, Bonnie North, dives into the nuts and bolts of food preservation using two canning methods. She explores the topic from a basic understanding of the process, equipment needed, and procedures to be followed to ensure a safe experience and a safe end product. It’s a timely article full of essential information that will have you savoring summer’s goodness well into the winter months.

Also in the spirit of bridging the seasons, Jesse Natha writes to let us know that cucumbers are far from the only garden offering that should be pickled. We find out that there are a myriad of candidates destined for the pickle jar, which we will be popping open in February.
Sometimes change moves us to rediscover and embrace an old tradition or practice. This is the case with the folks at Elmore Mountain Bread. Looking for a challenge, the bakery ventured into creating their own flourmill using time-honored ideas and designs that they then married with current technologies. As you will discover, the resulting mill is an elegant work of art that produces top-quality flour.

In southern Vermont—working out of a centuries-old stone building—one fiber artist combines wools, the color of a muted landscape, to create sensuous knit hats. This attention to place and materials is reflected in the name of the enterprise: Sky Like Snow. Reminding us of the beautiful, ephemeral, and ever-changing temperament of our natural surroundings.

We also explore change and adaptation in the continuing challenges facing farmers on an ongoing basis. Working to connect young farmers through out the state, the Vermont Young Farmers Coalition helps facilitate networking and addresses many of these challenges by building community.

While summer winds down and autumn begins to construct its wondrous riot of color, let’s remember to pause, breathing in and embracing the changes that are sure to come.

Meg Lucas
Barbi Schreiber

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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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