• 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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Katie Sullivan

Katie Sullivan

Katie Sullivan currently raises sheep for fun and profit in Williston. Learn more about her enterprise at sheepandpicklefarm.com.

A Plucky Issue

Why raising ducks in Vermont has its challenges—but also some rewards

Written by Katie Sullivan | November 24, 2015

Ducks

When I was young, we visited my grandmother in Haverhill, Massachusetts every few months. She never cooked a meal with less than a cup of cream or a pound of butter. But of all of the rich and sumptuous meals I enjoyed at her house, roast duck is the one I remember best.

Set the Table with Rabbit

Written by Katie Spring Katie Sullivan | May 26, 2015

Sarah

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

Set the Table with Mutton

Written by Katie Sullivan | August 21, 2014

Sheep

I once had a “wild” sheep named Janet. When I would walk down to the field where she was kept with the other sheep, she would observe me with calm confidence. Then, when I would open the gate from one enclosure to the next, she’d jump the fence and run away up the hill.

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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