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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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