• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • 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. 

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  • 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. 

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Fall '16 | Issue thirty-eight

Release

Katie Sullivan | August 17, 2016 | Fall '16 | Issue thirty-eight

goat illustration by Gabriel Tempesta

I began farming in 2008, moving from books to hands-on experience raising crops, sheep, dairy goats, and poultry.

Farmers' Kitchen—Magnificent Mushrooms

Jimmy Horton | August 17, 2016 | Fall '16 | Issue thirty-eight

Shitake Mushrooms

Many of us are brought up to fear mushrooms. Often to the point of never thinking of them as the wonderful, delicious, and nutritious food they are.

Slow and Steady: Vermont’s “Snail of Approval”

Caroline Abels | August 17, 2016 | Fall '16 | Issue thirty-eight

Williamsville Eatery

“Snail of Approval” is a program of Slow Food Vermont. It’s a certification awarded to restaurants, bars, food and beverage producers, stores, and markets that have been deemed “outstanding among peers” and that contribute to “the quality, authenticity, and sustainability of Vermont’s food supply.”

Small Acts Bring Permaculture Out of the Backyard and into the Community

Bonnie North | August 17, 2016 | Fall '16 | Issue thirty-eight

Bare root trees ready to plant

On August 28, 2011, when Tropical Storm Irene hit parts of Vermont with almost 10 inches of rain, the waters of the Saxtons River rose up in an uncontrollable torrent of historic proportions.

Crafty Cultivation

A Burlington farmer invents machines that ease the burdens of farm labor

Laura Sorkin | August 17, 2016 | Fall '16 | Issue thirty-eight

Rob using the prone weeder

The old adage says, “Necessity is the mother of invention,” but the small farmer’s credo would be a lot more specific: “A sore back will get you scheming for a better way.”

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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.