• Looking Back on a Decade of Maple Innovation
  • 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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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 & Policy

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

Kate Spring | August 16, 2017 | Food Systems & Policy

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.

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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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