• 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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Farmers' Kitchen

Farmers' Kitchen—Better Be Beets

Lisa MacDougall—Mighty Food Farm

| December 01, 2007 | Farmers' Kitchen

Lisa MacDougall

Beets are one of the mightiest of all vegetables. Steamed, roasted, pickled, or raw, beets add color, flavor, and nutrition to any meal.

Farmers' Kitchen—Turkey Broth

Erin Bickford—Abenaki Springs Farm

| September 01, 2007 | Farmers' Kitchen

Turkey

Most people who eat the turkeys from our farm say they’re the best they’ve ever had. It must be all the sunshine and fresh air our birds get. Or perhaps it’s the buckwheat, oats, and clover we grow for them to forage in. Maybe it’s the grasshoppers they chase around. Whatever the case, something makes these turkeys really healthy and good.  Every hawk, eagle, fox, coyote, and owl in the area seems to want to jump every hurdle to get to them.

Farmers' Kitchen—King Kale

Fertile Fields Farm—Lori Schreier and James Warren

| June 01, 2007 | Farmers' Kitchen

Lori Schreier and James Warren

It’s that time of year again, when you grill your steak and hamburgers to perfection in  the backyard. I’m not sure which part I enjoy most – deciding which type of beef to eat, smelling the meat as it cooks, eating it, or realizing there’s almost nothing left to clean off the dishes!

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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.