• Editor's Note Summer 2017

    Editor's Note Summer 2017

    Greetings!

    With this issue, I am stepping into the position of editor here at Local Banquet. Before I “retired” and moved from Maryland to Vermont I published a monthly called Baltimore Eats.

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  • Make It a Wild Summer

    Make It a Wild Summer

    For wildcrafters and other wild food junkies summer is time for the “main course,” when a treasure chest of rich, green, jeweled wild plants adorn the landscape. Wildcrafting is simply the “art” of collecting wild plants for food or medicine, and many common “weeds” are not only delicious and nutritious, but also offer a plethora of internal and external medicines.

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  • Set the Table with Butternuts

    Set the Table with Butternuts

    The first appearance of their sticky, lemon-shape green husks marked the end of summer when I was growing up, so the annual harvest of butternuts was oh so bittersweet.

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  • “Big Bertha”

    “Big Bertha”

    Anaerobic digesters (ADs) have been sprouting up on Vermont landfills and farms over the past 10–15 years, with a few even older. In an AD, microbes that can function without oxygen break down organic materials such as animal manure and food wastes, producing “biogas” in the process.

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  • All Souls Tortilleria

    All Souls Tortilleria

    On one wall of All Souls Tortilleria, a whiteboard is filled with the week’s open orders. Fresh-that-day masa; tortillas for Burlington’s El Cortijo and City Market; Mad Taco in Waitsfield and Montpelier; and bulk masa for Gracie’s Tamales of Waitsfield are among the list of regular accounts.

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  • Vermont Preserves Unusual Breeds

    Vermont Preserves Unusual Breeds

    As the major breeds of animals in agriculture become ever more populous, farmers are increasingly aware of the genetic peril we face when we rely on just a few highly specialized breeds of a handful of species.

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  • Q & A with  Lt. Governor David Zuckerman

    Q & A with Lt. Governor David Zuckerman

    David Zuckerman is the 81st lieutenant governor of Vermont, and is the first member of the Vermont Progressive Party to hold a statewide office. He is also a farmer.

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  • How To Be a Knife Ninja

    How To Be a Knife Ninja

    “How many here are knife ninjas?” After a pause, two or three hands creep up in the small crowd of flannel- and Carhart-clad students. This group from Green Mountain College is a bit shy, but definitely interested. “Great! How about you?”

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  • Last Morsel—When Worlds Collide

    Last Morsel—When Worlds Collide

    I butchered three sheep today. What does this mean to me as a man educated in liberal arts at Middlebury?

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Articles tagged with: Sheep

A Breed Apart

Written by Caroline Abels | December 01, 2009

Ben Machin

On a 40-acre hillside in Corinth, Ben Machin raises a flock of 60 Tunis sheep. They’re a “heritage breed”—a domesticated breed of animal that has a long genetic history but is now endangered. As industrial agriculture continues to rely on just a few breeds designed for maximum growth in the shortest amount of time, more sustainable farmers are raising heritage breeds as an alternative—and to save them. Ben, a 35-year-old farmer who also works as a forester with Redstart Forestry and Consulting, is managing the flock that his great-grandfather started in the 1920s. Local Banquet editor Caroline Abels recently spoke with Ben about his unique sheep and why heritage breeds matter.

Set the Table with Mutton

Written by Katie Sullivan | August 21, 2014

Sheep in pasture

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.

A Boost to the Butchers

Written by Julia Shipley | December 01, 2009

Tony Brault and Gary Barnes

In March 2009, in an attempt to help strengthen Vermont’s meat-processing infrastructure, the Vermont Farm Viability Enhancement Program awarded $40,000 in grants to four facilities. For recipient Tony Brault, it was perfect timing; he had been planning to add on a spiffy retail area to his slaughterhouse. But for grantee Gary Barnes, who runs a meat market, the amount he was awarded would barely begin to cover the cost of adding on a separate processing area for wild game, so as of this writing, he had not collected the grant funds. Nevertheless, the grants helped both of these meat facilities in northern Vermont, with and without funding, and here’s how.

The Shearer’s Daughter

Written by Helen Whybrow | February 09, 2016

Gwen shearing a sheep

During peak shearing seasons, Gwen often leaves her house at 4 a.m. and doesn’t return until after 10 p.m. Over those long days she might shear more than 100 sheep and drive several hundred miles, barely stopping for a meal. She estimates that annually she drives 40,000 miles and shears 8,000 to 10,000 sheep.

Sheep Dairies

Why aren’t there more in Vermont?

Written by Katie Sullivan | August 25, 2015

David Major’s flock at Vermont Shepherd

Vermont is famous for cow dairies, but as the market for artisanal cheese has boomed, goat and sheep milk cheeses have entered the mix. Over the past 20 years, a number of farmers have launched goat dairies for farmstead cheese and for fluid milk sales. Some are former cow operations that switched business models when cow milk prices plummeted. Others began with dairy goats from the start.

Vermont Preserves Unusual Breeds

Written by Katie Sullivan | May 15, 2017

Gotland sheep

As the major breeds of animals in agriculture become ever more populous, farmers are increasingly aware of the genetic peril we face when we rely on just a few highly specialized breeds of a handful of species.

Last Morsel—A Slow Tan

Written by Caroline Abels | February 10, 2016

Sheepskin

Sheep aren’t raised for their skins, but the soft pelts that are a byproduct of meat and wool production are a fluffy reward for farmers and homesteaders who spend many hours tending their flocks.

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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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