• 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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Spring '15 | Issue thirty-two

Last Morsel—Farming Solo

Ryan Demarest | February 13, 2015 | Commentary

Ryan Demarest

This past summer I embarked on my first foray into agriculture on a small piece of land in Waterbury. While I took some time to get settled, by mid-season I was attending a farmers’ market, selling to various restaurants and stores, and maintaining a small farm stand.

Farmers' Kitchen—Porcine Preparation

| February 13, 2015 | Farmers' Kitchen

David Hull and family

At our farm here in Newfane, the pigs are the favorites of all of us. The lambs and goat kids don’t really give us the time of day, and our girls get a little nervous trying to pet the steer like I do. But the pigs are always happy to have us around.

Vermont Veggies Find New Markets

Sarah Waring Alissa Matthews | February 13, 2015 | Spring '15 | Issue thirty-two

The work crew at Chapelles potato farm

There’s no vegetable more basic than a potato. This humble, tuberous root crop, Solanum tuberosum, grows in the dark, hidden from view most of the year, and emerges late when the air is frosty.

Our Meat, Made Visible

The new Vermont Packinghouse allows visitors to observe how animals become food

| February 13, 2015 | Spring '15 | Issue thirty-two

Arion Thiboumery

Ironically, given that it’s the only slaughterhouse in Vermont with public viewing windows, the new Vermont Packinghouse doesn’t have a single window on the outside, save on the front door of the main office.

Dorchester’s Daily Table

A Gleaning Oasis in the Urban Food Desert

Glenn Scherer | February 13, 2015 | Spring '15 | Issue thirty-two

Ismail Samad

Chef Ismail Samad first made his name in New England when he and business partners Alice James and Liz Ehrenberg opened the Gleanery Restaurant—a Putney eatery that serves first-rate fare made from farm-gleaned “seconds.”

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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.