• 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 '15 | Issue thirty-three

Farmers' Kitchen—Okra!

| May 27, 2015 | Summer '15 | Issue thirty-three

The crew at Clear Brook Farm

Although we farm in Vermont, one of our favorite vegetables to grow, and especially to eat, is a staple from the South: okra. On our farm in Shaftsbury, where we grow between 25 and 30 acres of veggies and small fruits—everything from asparagus to… well, yes… zucchini—it’s the letter O in which one of our true vegetable passions rests. Okra!

Breeds Apart

Why some Vermont farmers love the Cornish Cross—and others don’t.

Katie Sullivan | May 27, 2015 | Summer '15 | Issue thirty-three

Freedom Ranger chickens

Many people greet the arrival of spring by poring over seed catalogs and scanning for new varieties of vegetables, but I have a slightly different tradition. When March rolls around, I plan my broiler chickens for the year.

Campfire Cooking

Using a Wood Fire to Prepare Locally Sourced Summer Dishes

Sarah Galbraith | May 26, 2015 | Summer '15 | Issue thirty-three

Chicken cooked over the campfire

Camping is one of the most sensory pleasures of summer. There are the natural sights, such as towering trees, wildlife, sunsets, and stars, and the sounds, such as those of birds that start their trilling morning songs and lakes that lap at shores in the distance.

Fire Eaters

Kids in Dummerston learn how to cook food over a flame.

Abigail Mnookin | May 26, 2015 | Summer '15 | Issue thirty-three

Students from Oyase Community School with campfire

Although cooking over a fire generally brings fond memories of roasting marshmallows for s’mores, it also offers a tremendous opportunity to become more connected with the places we live and the food we eat.

Forest to Flask

Caledonia Spirits seeks to age whiskey in barrels made of Vermont oak.

Jen Rose Smith | May 26, 2015 | Summer '15 | Issue thirty-three

Caledonia Spirits Rye Barrel

Do you know a cooper? It’s a query likely to produce confusion, as Caledonia Spirits’ founder Todd Hardie learned by putting the question to just about everyone. “For most of a year, each time I met someone, I’d say ‘Hello, do you know a cooper?’ And they would say, ‘What’s a cooper?’”

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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.