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2014

Honey Homeyness

Exploring how Vermont honeys have their own “taste of place.”

Alice Eckles | May 23, 2014 | On the Farm

bees at hive

I suppose every beekeeper feels that the place where “their” bees forage is the capital of taste, for it’s true that honey can capture the charms of particular nectars in particular places all over the world.

Growing Unusual Veggies

Henry Homeyer | May 23, 2014 | Garden Pathways

Happy Rich and kohlrabi

Just because we live in northern New England doesn’t mean we have to subsist on carrots and potatoes. These familiar vegetables grow well for us despite our cool nights and relatively short summers. But so do tomatoes, a warm-climate vegetable, and other frost-sensitive vegetables like summer squashes, beans, and cukes. What we grow is largely what we know—and what our Grannies grew—but it doesn’t have to be this way.

Set the Table with Seaberries

Vera Chang | May 23, 2014 | Summer '14 | Issue twenty-nine

seaberries

I’d never actually seen a sea buckthorn plant or eaten any of its berries until I moved to Vermont. Already familiar with sea buckthorn in my skincare products, I was inspired to learn more. And when I did: zing, zest, tang! I was struck by sea buckthorn berries’ complex, passionfruit, citrus-like flavor. It was like nothing I’ve tasted.

Publishers' Note Summer 2014

| May 23, 2014 | Summer '14 | Issue twenty-nine

Rice plants

We’re turning 7 this summer! It’s amazing to think that Local Banquet has had the privilege of chronicling the local and sustainable food movement here in the state as it has grown up. Of course we owe a tremendous amount to the folks who, in the 1970s, came to Vermont to start the work and give us a solid foundation: knowledge passed from one generation to the next.

Good Food, Good Health

Kim Peavey | February 21, 2014 |

The apothecary at Sojourns Health Clinic

I’m a farmer, and my favorite place in Vermont is a farm—one that has a surprise at its core. The surprise isn’t the lovely old farmhouse on the property or the 11 acres of organically farmed vegetables, but the fact that the farm and its bounty are part and parcel of my doctor’s office: Sojourns Community Health Clinic in Westminster.

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What we do

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 ties into larger questions of sustainability and the future of our food supply.