• 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

Last Morsel—A Boost for On-Farm Slaughter

Caroline Abels | August 20, 2013 | Commentary

A carcus being cut up

Traditionally, farm animals in Vermont were slaughtered and butchered outside, in the open air. Today, all animals that are sold as meat must be slaughtered and processed in inspected facilities. But some Vermonters who raise animals for their own personal consumption prefer on-farm slaughter to taking their critters to an unfamiliar slaughterhouse.

Cannibalizing our Compatriots

Sean Buchanan | August 20, 2013 | Commentary

Packing room with crates

Vermont has big farms and little farms, organic and conventional growers, pasture-based and feedlot operations, old farmers and young farmers, entrepreneurs and large agribusinesses. In these Green Mountains and across this country we have a complex food production system, with each agricultural business doing what it can to stay viable and profitable.

Spare the Turkeys

LOCALVORE Vegetarian THANKSGIVING MENU

| June 11, 2013 | Commentary

Thankful turkeys

We asked our readers for Thanksgiving menu suggestions. Pat McGovern from the Upper Valley Localvores responded with this turkeyless feast. Here's a way to celebrate the harvest and give thanks and make a few turkeys happy at the same time.

Seventy-Two Is Not Thirty-Five

David Budbill | April 05, 2013 |

Maple tree in spring

I spent seven hours yesterday at my daughter’s house
helping her expand their garden by at least ten times.
We dug up sod by the shovelful, shook off the dirt as
best we could; sod into the wheelbarrow and off to the
pile at the edge of the yard. Then all that over and over
again. Five hours total work-time, with time out for lunch
and supper. By the time I got home I knew all too well
that seventy-two is not thirty-five; I could barely move.

Inviting the Pollinators

Tatiana Schreiber | January 01, 2013 | Commentary

Illustration by Constance M. Foot from Insect Wonderland, 1910. Courtesy of OldBookArt.com

Several years ago I was privileged to spend weeks and months at a time working in southern Mexico with organic coffee and cacao farmers. My first visit to a coffee farm is etched in my memory primarily through sound—the sound of bees.

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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.