Cheryl Herrick

Cheryl Herrick

Cheryl Herrick lives in Burlington with her two sons. She works for UVM Extension’s Center for Sustainable Agriculture.

New Crops from New Americans

Written by Cheryl Herrick | November 24, 2015

Bitter

We eaters and fans of food love to share memories of delicious meals, tell the backstories of where our food came from, and follow the journeys our food has taken. But food itself tells many stories, just by appearing in a time and place.

Meet the Meat Hubs

Two New Facilities Aim to Increase and Strengthen Local Meat Production

Written by Cheryl Herrick | August 19, 2013

Packages

A year ago, Bryce and Debbie Gonyea were operating a small hog farm in Danville, selling their pigs to Vermont Salumi and private customers, in addition to selling young piglets for families to raise for their own consumption. Bryce had recently retired from three-and-a-half decades in the agricultural insurance business and was creating a stream of retirement income through farming.

In the Tank

Brown trout thrive on a Wheelock farm

Written by Cheryl Herrick | July 03, 2013

Curtis

On a sunny spring day earlier this year, steam was pouring out of sugarhouses, calves and lambs and kids were being born, and greenhouses were teeming with plant starts. And on Curtis Sjolander’s Mountain Foot Farm in Wheelock, in the barn just behind his house, hundreds of brown trout were swimming in their large tanks, slowly growing in cold waters.

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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