• 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.

    Read more

0
Shares

2010

Mami and Papi

The owner of Pete’s Greens in Craftsbury heads to Mexico to visit the family of his farm workers

Pete Johnson | June 13, 2013 | Issues Archive

Iris Brodrick making kimchi

My partner, Meg, and I made our first journey to Mexico in the two weeks before Christmas 2009. We enjoyed some beach time on the Pacific, caught a couple of monster fish, and rode a few waves. We were joined there by our friends Isaac and Melissa, Craftsbury residents who are in the Peace Corps in Panama. After a week on the beach we rode the bus inland to Ixtapa. This is four hours southwest of Mexico City, in the state of Guerrero, and is home base for the Reyes Vargas clan. The Reyes Vargas have nine children, and we have gotten to know seven of them over the past four years.

Spare the Turkeys

LOCALVORE Vegetarian THANKSGIVING MENU

| June 11, 2013 | Commentary

Thankful turkeys

We asked our readers for Thanksgiving menu suggestions. Pat McGovern from the Upper Valley Localvores responded with this turkeyless feast. Here's a way to celebrate the harvest and give thanks and make a few turkeys happy at the same time.

Last Morsel—On Potlucks

Sylvia Fagin | September 01, 2010 | Commentary

Potluck Table

I realize that the potluck is the quintessential Vermont meal: Yankee frugality combined with communal creativity. When my partner and I combined households and invited everyone we knew to celebrate with us, there was no way we were going to cook for 75 people. Friends brought spinach dip, chocolate chip cookies, and strawberries straight from their garden. That was the best kind of potluck—not just because we saved ourselves a whole lot of money and labor, but because everyone brought a little bit of their home to christen ours.

Farmers' Kitchen—Rabbit Revival

David Robb and Lila Bennett | September 01, 2010 | Farmers' Kitchen

David Robb and Lila Bennett and family

Rabbits, they say, are the new chicken. They’re small, fast growing, feed efficiently, and are lower in fat and higher in protein than any other meat, yet you don’t see them much on Vermont farms. Why is that? The few rabbits raised in Vermont are literally out of sight, as in raised indoors, tightly caged and strictly dieted. That method didn’t suit our style of farming, so when we started with rabbits we raised them in chicken tractors, moving them to fresh grass twice daily. (Pasturing rabbits increases the omega fats in their meat.) But even though they were outdoors and on pasture, we still weren’t satisfied.

Post Oil Solutions at Five Years

Organizing a Community-Based Regional Food System

Tim Stevenson | September 01, 2010 | Community & History

2010 No Gardener Left Behind event at the River Garden, Brattleboro

A strong regional food system—one in which the people of a region are participating in their own food production in both sustaining and sustainable ways—is community based. As much as this system grows food, it grows people, encouraging relationships of collaboration and mutual aid, respect and care. No longer at war with nature and each other, unburdened by that ancient power relationship of us over them, and having given up the self-destructive effort to control life, people actively work with life in a community-based food system. In this way, they practice “relational agriculture,” building the social fabric that leads to a truly sustainable food system for all.

The Spirit of Thanksgiving Past

Heritage breed turkeys keep tradition at the table

Devon Karn | September 01, 2010 | On the Farm

heritage turkeys

When Vermont families sat down to Thanksgiving spreads a hundred years ago, their turkeys were a whole different animal. Quite literally. They were beautiful birds whose radiant feathers displayed hues of deep reddish brown, bronze, pure white, iridescent charcoal, or houndstooth patterns of black and white. Mobile and small, they were very distant cousins to the huge, white turkeys that fill supermarket coolers today.

Cookbooks, Culture, and Community

Michael Lange | September 01, 2010 | Community & History

cookbook

The case for local nuts. No, I’m not talking about your odd mother-in-law, your bizarre ex-boyfriend, or that whacko who expresses herself, extensively, at town meeting. And I don’t mean aficionados or extremely enthusiastic people. I mean those portable nuggets of nutrition, held aloft by tree limbs. A nut, technically speaking, is a big seed enclosed by a hard shell. And even though you’re now fantasizing about almond and macadamia instead of weirdo and diehard, I’m here to tell you about what nuts we can grow in Vermont, and why.

Set the Table with Nuts

Julia Shipley | September 01, 2010 | Set the Table

Illustration of a hazelnut

The case for local nuts. No, I’m not talking about your odd mother-in-law, your bizarre ex-boyfriend, or that whacko who expresses herself, extensively, at town meeting. And I don’t mean aficionados or extremely enthusiastic people. I mean those portable nuggets of nutrition, held aloft by tree limbs. A nut, technically speaking, is a big seed enclosed by a hard shell. And even though you’re now fantasizing about almond and macadamia instead of weirdo and diehard, I’m here to tell you about what nuts we can grow in Vermont, and why.

[12 3 4 5  >>  

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. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.