• 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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Summer '13 | Issue twenty-five

Last Morsel—The Family Car as Solar Dehydrator

Chris Sims | July 03, 2013 | Garden Pathways

Spotted wing drosophila

All summer long, I feast like a queen from the garden, but never lose sight that fall is coming, and we’ll still want to eat. My husband and I therefore freeze, ferment, can, and dehydrate food for winter, and since one of our goals is to avoid the use of fossil fuels to prepare or store our food, we often favor dehydrating.

Farmers Kitchen—Les poulets, s’il vous plaît

Applecheek Farm

John R. Clark | July 03, 2013 | Farmers' Kitchen

John and Rocio Clark

When we’re selling at a local farmers’ market or get a call ordering a CSA share, we’re often asked, “What is a French chicken?” I, or my wife Rocio, will often say, “Well, it’s a chicken that speaks French and has a little pointy, black mustache,” but actually we’re referring to our certified organic Red Bro chickens. These delicious birds originated from France, where they are referred to as poulet rouge (red chicken) and are found under the label “Rouge” (Red Label).

Students Harvest the Future at Local Colleges

Kristen A. Schmitt | July 03, 2013 | Food Systems & Policy

Farming with draft horses at Sterling College

The agriculture renaissance is upon us. With the growing demand for agriculture graduates, Vermont colleges are leading the way with a variety of agriculture and food-related degrees aimed at preparing students for one of the fastest growing green job fields in the United States. Organic farming, sustainable food systems, nutrition, and animal health are taking center stage during this unique era when environmental and sustainable issues span the globe.

Ocean to Mountains

A Boston resident hauls the freshest catch from the coast up to Vermont

Ben Jervey | July 03, 2013 | Issues Archive

Eathan Wood

Ethan Wood cannot wait to show you how his scallops twitch. “You see that move?” he asks, breathless. “You see that? These things are alive!” We’re standing in the back of a refrigerated truck in Lebanon, New Hampshire. The scallops, sitting in a plastic box atop a bed of ice, do in fact wriggle when Ethan gives them a little prod. Less than 10 hours ago, the mollusks were still in the waters of Nantucket Bay.

Hooked on Aquaponics

A sustainable way of raising plants and fish

Alexandra Ossola | July 03, 2013 | Issues Archive

lettuce growing aquaponically

Aquaponics is gaining traction on a larger scale as an alternative to traditional methods of produce and fish farming. In developing countries with a limited water supply, people like aquaponics guru Travis Hughey are introducing the concept as a way for individuals to grow their own food while making the most of their limited resources.

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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.