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2008

Farmers' Kitchen—Try a Little Tenderness

Judy Sopenski—Not Your Ordinary Farm

| March 01, 2008

Judy Sopenski

There are some meals that spell COMFORT to all who eat them. Leave your teeth behind. Savor the smell and the melting texture. Give yourself over to a sensuous repast.

Farmers' Kitchen—Better Be Beets

Lisa MacDougall—Mighty Food Farm

| December 01, 2007

Lisa MacDougall

Beets are one of the mightiest of all vegetables. Steamed, roasted, pickled, or raw, beets add color, flavor, and nutrition to any meal.

The Great Vermont Barn Census

| September 01, 2008

Garlic scapes

If you love barns, or history, or just love roaming around Vermont talking to people, you may enjoy participating in the Vermont Barn Census. Launched in August by the Vermont Division for Historic Preservation and other organizations, the Census invites volunteers to talk with barn owners about their old barns, then enter information about the architecture and past uses into an online database. The idea is to create a descriptive catalogue of Vermont’s estimated 5,000 barns before they succumb to old age, weather, or demolition. Volunteers can work individually, in pairs, or through organized groups, and plenty of information on barn architecture is provided; you don’t have to be an expert to participate.

Last Morsel—Jr. Iron Chef

| June 01, 2008

Jr. Iron Chef Competition

If you had walked into the Champlain Valley Exposition in Essex Junction on April 12, you would have seen dozens of teenagers from around Vermont having fun with... sprouts. And root vegetables. And wheat berries. And winter squash.

Last Morsel—The Taste

| March 01, 2008

Joyce's pigs

I roasted a loin roast from one of the pigs I’d raised—dinner plans had been canceled because of the ice storm.

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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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