• 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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Commentary

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.

Last Morsel—Turnip on Top

Caroline Abels | May 26, 2016 | Commentary

Gilfeather Turnip

Just when you think politics has reached its lowest point of decomposition, a vegetable comes along to reaffirm your faith in responsive government.

Last Morsel—A Slow Tan

Caroline Abels | February 10, 2016 | On the Farm

Sheepskin

Sheep aren’t raised for their skins, but the soft pelts that are a byproduct of meat and wool production are a fluffy reward for farmers and homesteaders who spend many hours tending their flocks.

Last Morsel—Wrap Local

Caroline Abels | November 25, 2015 | Commentary

Bees Wrap

Those of us who eat local food, diligently compost our kitchen scraps,  and use natural cleaners on our kitchen counters may feel a pang of guilt whenever we reach for a piece of plastic wrap or a plastic container in which to store our food.

Last Morsel—Reliving History through Food in Burlington

Pamela Hunt | May 20, 2015 | Community & History

tour group on St. George Street, Burlington VT

I swirled the creamy beans, sweet chunks of zucchini, and crunchy corn niblets in the last of the lemon-herb vinaigrette at the bottom of my dish. This salad had a story to tell, and I was hungry to hear it. Lucky for me, I was in the right place: Sugarsnap restaurant at the Echo Center, the first stop on the Burlington Edible History Tour.

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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.