• Publishers' Note—Summer 2016

    Publishers' Note—Summer 2016

    Vermont has a long history of leading the nation in enacting principled laws aimed at promoting the common good.

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  • Grow Where You Work

    Grow Where You Work

    Across the country, employees are realizing the benefits of gardening where they work. And as company wellness programs proliferate, employers are looking for creative ways to engage their staff.

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  • Set the Table with…Crickets

    Set the Table with…Crickets

    Like many new fathers, Stephen Swanson wanted to do something to make his children’s world a better place. After reading a 2013 report by the United Nations Food and Agriculture Organization about the health and environmental benefits of eating insects, he told his wife, Jen, that he wanted to start a cricket farm in their Williston garage.

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  • Pigs and Whey: “It just makes sense.”

    Pigs and Whey: “It just makes sense.”

    “When people tell me they’re thinking about getting into cheese, I tell them to get pigs.” Mateo Kehler of Greensboro’s Jasper Hill Farm pauses. “In fact, I wish we’d gotten pigs before we got cows.”

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  • Sharing the Whole Earth Perspective

    Sharing the Whole Earth Perspective

    Singing River Farm in Rockingham belongs to a global network of organic farmers who welcome strangers into their lives for an educational and cultural exchange. The network, World Wide Opportunities on Organic Farms, is better known as WWOOF, and the people who visit farms are known as WWOOF’ers.

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  • Unexpected Treasures

    Unexpected Treasures

    The one lesson John Miller says he always remembers from his years at Writtle Agricultural College in Great Britain is this: “Any fool can grow it; the trick is to sell it.”

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  • Spreading Joy

    Spreading Joy

    What would we do without butter? It’s the magical element that makes croissants possible. Smeared onto dark, German-style bread, it creates a snack hearty enough to power a lumberjack through a busy afternoon.

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  • POP Clubs and the Power of Produce

    POP Clubs and the Power of Produce

    POP Club formats can vary, but ours in Hartland is a simple one. When children arrive at the market, they’re invited to join the POP Club.

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  • Farmers' Kitchen—Tater Days

    Farmers' Kitchen—Tater Days

    Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall.

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  • Last Morsel—Turnip on Top

    Last Morsel—Turnip on Top

    Just when you think politics has reached its lowest point of decomposition, a vegetable comes along to reaffirm your faith in responsive government.

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Summer '16 | Issue thirty-seven

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.

Farmers' Kitchen—Tater Days

Paul Betz | May 26, 2016 | Summer '16 | Issue thirty-seven

potatoes

Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall.

POP Clubs and the Power of Produce

Carol Stedman | May 26, 2016 | Summer '16 | Issue thirty-seven

POP clubs

POP Club formats can vary, but ours in Hartland is a simple one. When children arrive at the market, they’re invited to join the POP Club.

Spreading Joy

There’s a bounty of new butter makers in Vermont

Suzanne Podhaizer | May 26, 2016 | Summer '16 | Issue thirty-seven

Ploughgate butter

What would we do without butter? It’s the magical element that makes croissants possible. Smeared onto dark, German-style bread, it creates a snack hearty enough to power a lumberjack through a busy afternoon.

Unexpected Treasures

John Miller and The Old Schoolhouse Plantery

Tatiana Schreiber | May 25, 2016 | Summer '16 | Issue thirty-seven

John and Diane Miller of Old Schoolhouse Plantery

The one lesson John Miller says he always remembers from his years at Writtle Agricultural College in Great Britain is this: “Any fool can grow it; the trick is to sell it.”

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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. 

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