• Letter to Readers
  • Letter to Readers

    It was a day like today in June of 2007 that we published the first print issue of Vermont’s Local Banquet magazine. The word localvore had newly been coined and folks were engaged in localvore challenges in an effort to reduce the distance food travelled, thus the carbon footprint, and to support a growing farming economy.

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2017

Farmers' Kitchen—Singing River Farm’s Flint Corn Cornbread

| August 16, 2017 | Farmers' Kitchen

Singing River Farm Cornbread

As farmers, we try to hold a perspective that we are only the current stewards of land that has been, and will be, cared for by a continuum of people for millennia before and after us. Growing flint corn and saving its seed each year helps us maintain that perspective.

Stay Rooted in Vermont with Local Food

Helen Labun | August 16, 2017 | Food Systems

bee keeping, chantrel mushrooms, deer, ice fishing

If you live in Vermont, chances are that at some time during the year you’ll be eating food that was either grown or processed (or both) in Vermont.

Vermont Young Farmers Coalition

Growing Community and Policy in Vermont

Katie Spring | August 16, 2017 | Food Systems

Vermont Young Farmers Coalition members with Anson Tebbetts, second from left.

Our state chapter, the Vermont Young Farmers Coalition (VYFC), engages both farm owners and employees who are putting down roots here. VYFC supports the national organization in their mission and projects, and engages with young farmers across Vermont, connecting them with fellow farmers and organizations.

Farm-to-Fashion in Sky Like Snow

Christine Cole Liz Guzynski | August 16, 2017 | On the Farm

finished skeins ready for knitting

“Farm to Table” is a familiar term—the distribution of goods from local farms to local communities that enables us to know where our food comes from and encourages the support of our producers. I hadn’t much entertained the idea of “Farm to Fashion,” hadn’t really considered the depth of the phrase, until I met fiber artist Hannah Regier at her home and studio in Athens, Vermont.

Bringing Back the Local Grain Economy

One Mill at a Time

Pamela Hunt | August 16, 2017 | On the Farm

Each millstone is hand shaped.

Blair Marvin and Andrew Heyn of Elmore Mountain Bread have been baking together for 14 years. They’ve spent years researching and fine-tuning their recipes and processes to make the best bread possible—loaves that are full of taste yet equally full of nutrition.

Set the Table With Pickles

Jesse Natha | August 16, 2017 | Set the Table

Japanese pickles at Kyoto’s Nishiki Market. Photo by Jesse Natha.

Turn summer's vegetables into winter's flavor bombs. If you garden or own a membership in a CSA, you know high summer through autumn as the time of year when everything explodes, and the piles of produce accumulating on kitchen counters, mudroom floors, erupting from crisper drawers, and occupying idle porch swings have begun to impede normal daily routine.

People, Places, and Plates

Tutto in Famiglia at the Williamsville Eatery

Liz Guzynski | August 16, 2017 | Fall '17 | Issue forty-two

Woodfired pizza

You know how some buildings, even when they’re empty, seem as if their history is still alive, shimmering through the veil of the now? That’s how many people in Williamsville, Vermont, a bucolic community situated along Rock River, saw their old general store, sitting empty since 2007, after 185 years of continuous operation.

Set the Table with Bison

Lauren Griswold | August 16, 2017 | Set the Table

Thomas Hubbard offers an apple to “Big Dan.”

While the horned, haunched American bison usually evokes backdrops of western plains and peaks, it also inhabits the outskirts of humble Rutland, Vermont.

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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. 

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