• Editor's Note Spring 2017

    Editor's Note Spring 2017

    This spring I’ll be leaving Vermont’s Local Banquet after 10 years as its editor. The past decade hasn’t just been a banquet—it’s been a feast!

    Continue Reading

  • Set the Table with TV dinners

    Set the Table with TV dinners

    “I unabashedly describe myself as a local food advocate,” wrote Marlboro College student Nathaniel Brooks in 2015, as he was launching his new business. “I see re-localizing our food system as a key lever for shifting our culture away from its current path toward one of greater interconnection, mindfulness, and sustainability.”

    Continue Reading

  • Here Comes the Sun

    Here Comes the Sun

    Driving around Vermont, people are treated to all kinds of pastoral views. There are acres of cornfields, apple orchards with boughs bending under the weight of ripe fruit, and Holsteins looking as placid as the ones on a Ben & Jerry’s label.

    Continue Reading

  • Soil Heals:

    Soil Heals:

    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.

    Continue Reading

  • Tying Traditions Together: The Marshfield School of Weaving

    Tying Traditions Together: 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.

    Continue Reading

  • The Perception of Industrial Agriculture

    The Perception of Industrial Agriculture

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

    Continue Reading

  • The Meaning of Organic

    The Meaning of Organic

    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.

    Continue Reading

  • Urine as Fertilizer?

    Urine as Fertilizer?

    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.

    Continue Reading

  • Farmers' Kitchen—Singular Syrup

    Farmers' Kitchen—Singular Syrup

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

    Continue Reading

  • Last Morsel—Appreciating  Neighbors

    Last Morsel—Appreciating Neighbors

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

    Continue Reading

0
Shares
Helen Labun Jordan

Helen Labun Jordan

Helen Labun is exploring creative cuisine as the chef-owner of Hel’s Kitchen in Montpelier (helskitchenvt.com).

Set the Table with TV dinners

Written by Helen Labun Jordan | February 22, 2017

VT

“I unabashedly describe myself as a local food advocate,” wrote Marlboro College student Nathaniel Brooks in 2015, as he was launching his new business. “I see re-localizing our food system as a key lever for shifting our culture away from its current path toward one of greater interconnection, mindfulness, and sustainability.”

Apples’ Golden Age

Written by Helen Labun Jordan | August 22, 2014

Apple

I didn’t know an apple could be revolutionary just by being green. Yet in the 1980s, when Granny Smiths began to claim their slice of the supermarket produce aisle, they broke up the duopoly of red and yellow (mostly red) and proved that consumers could accept different-looking apples.

Set the Table with Dandelion Greens

Written by Helen Labun Jordan | February 19, 2014

Dandelion

I’ve spent years walking past any dandelion greens I see for sale, on the grounds that I will not pay for something that’s growing everywhere I look all spring and summer. Granted, I never stop to pick those free dandelion leaves, so inevitably, a vegetable that I won’t buy because it’s too common ends up not being at all common on my plate. It’s the Dandelion Paradox. This past winter, I wanted to unravel it.

“It tastes like…”

How we talk about—or don’t talk about—flavor

Written by Helen Labun Jordan | November 26, 2013

Helen

A food’s flavor can be hard to describe. We have a whole vocabulary for talking about how food is produced with terms like organic, heirloom, grass fed, pasture raised, line caught, cage free, community supported, miles traveled. 

Down Home Distilling

Local spirit makers add Vermont ingredients to their concoctionsby

Written by Helen Labun Jordan | April 04, 2013

Barr

Here’s the first thing you should know about making specialty liquors: cupcake vodka is not made by fermenting cupcakes. Likewise for the cotton candy, cookie dough, whipped cream, and caramel vodkas all lining store shelves today. These trendy varieties are made by adding flavoring after the vodka is distilled; it’s why we can have cocktails that resemble a dessert buffet. For many consumers today, this is the most familiar way to make a vodka stand out from the rest. But it isn’t the only way.

Farming without Harm

Written by Helen Labun Jordan | June 01, 2012

tractor

Ray Bernier, like many farmers, is inventive. When he realized he needed to transition out of the dairy business, he turned his Milton farm into a home for 400 emus. The emu market didn’t materialize (although he still swears by emu oil and buys some every year at the fairs) so he turned to raising horses. Somewhere along the line there were ostrich in there, too, but he could never get the chicks to grow to adults.

Crop Mobsters

Written by Helen Labun Jordan | September 01, 2011

Crop

Barley is furry. It is, in the eyes of Nick Cowles, “…golden and beautiful and furry…and it might tickle.”

Nick was preparing a group of Green Mountain Crop Mob volunteers to enter his fields at Shelburne Orchards this past July. He was responding to a question about appropriate clothes for that morning’s work. The furry warning, and a gesture to the bathroom (recently cleaned in our honor), were all we needed before setting off through the orchards toward the five acres of barley we’d signed on to weed that morning.

Tapping for Taste

Maple syrup producers discover a range of flavors—and “a taste of place”

Written by Helen Labun Jordan | March 01, 2011

John

There are people in Vermont who prefer fake maple syrup—not just people who are looking for something cheaper but who actually prefer the stuff made of corn syrup. There are other people in Vermont who don’t talk to those fake syrup types. And there are Vermonters who stand by Grade B for all occasions and others who keep a little Fancy on hand.

Buried Treasure

Written by Helen Labun Jordan | June 01, 2010

Iris

A buried kimchi pot looks like a small bump in the ground.

The buried kimchi pot at Laughing Lotus Farm looks like a small bump in the ground in someone’s dooryard, which a visitor could walk past without a second glance.

“But imagine a field of buried kimchi pots!” Dave Brodrick enthused minutes after I arrived at Laughing Lotus Farm and walked past the bump in the dooryard. I imagined a field of the same small bumps.

Communities on the Corner

What country stores mean in today’s Vermont

Written by Helen Labun Jordan | September 01, 2009

Taftsville

The local foods movement can claim its roots in Vermonters’ earliest enterprises. Long before ski vacations and the Golden Dome, there was boiling down maple sap and digging root crops for the winter. But food isn’t the only part of our local economy with a long pedigree. Our country stores have a history that stretches through the centuries, close on the heels of those first farms. And like those farms, today’s country stores are both celebrated by their community and challenged to find a viable business model to carry them into the future.

One Acre Grows a Long Way

Written by Helen Labun Jordan | June 01, 2009

Market

Here are some facts about an acre. It is 43,560 square feet. It’s about 40 percent of a hectare, the metric system’s equivalent of an acre. It can be estimated by picturing a football field without the end zones. Most U.S. agricultural production takes place on a much, much grander scale—an average of 440 acres, to be exact—but to many Americans, having even a single acre of productive land seems like a pretty good deal.

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.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait