• 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!

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  • 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.”

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • Last Morsel—Appreciating  Neighbors

    Last Morsel—Appreciating Neighbors

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

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Mari Omland and Laura Olsen

Mari Omland and Laura Olsen

The Green Mountain Girls welcome you to “Eat, Stay, and Farm” with them in Northfield. You can find their pasture-raised meats, veggies, eggs, and milk at their farm stand, as part of a farmstay.

Last Morsel—Appreciating Neighbors

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

Photo

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

  • Time: 30 minutes prep; 45 minutes to cook
  • Complexity: medium

Tomatillo-Braised Pork

Tomatillo-Braised

Mari’s adaptation of a Rick Bayless recipe

Farmers' Kitchen—Tomatillo Tamworths

Written by Mari Omland and Laura Olsen | September 01, 2011

Mari

Yankee and Doodle squealed in the crate in the back of the Subaru. We were as shocked by the piglets’ lung capacity as we were by the fact that we, two former vegetarians, were about to start raising and selling meat! Once we got them home, they settled in quickly in the barn, scratching against the hand-hewn beams and eventually burying their noses in sweet-smelling hay.

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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