• News & Commentary: SNAP Data in Court
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • News & Commentary: SNAP Data in Court

    Last week, Civil Eats ran an extended article on a battle that’s gone to the Supreme Court over access to retailers’ SNAP benefits data. The article points out the many possible implications of this data release, including how plays into the conversation around whether (or, how) to use SNAP to shape Americans’ diets.

    Read more

  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more

  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

    Read more

0
Shares
a b c d e f g h i j k l m n o p q r s t u v w x y z #

Recipes starting with #

  • Time: 2 hours prep; 30 minutes on stove
  • Complexity: advanced

“Jersey Girls Farm” Veal Hash with Duck Eggs

veal hash

By Chef Jason Tostrup, Executive Chef at The Inn at Weathersfield and Vice President of the Vermont Fresh Network.

For this recipe we are going to use a technique called “confit.” It’s a way to cook tougher cuts of meat to make them tender. To “confit” is similar to braising. It replaces the water or stock element in braising with lard or fat. The oil/ fat works as a barrier so the juices in the meat remain there, intensifying the flavor and tenderizing the meat. When we purchase whole veal at the restaurant, I render the fat from the animal and make our own lard to cook with.

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.