• 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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Winter '12 | Issue nineteen

A Poet and His Apples

The trees of Robert Frost are alive and well—again—in South Shaftsbury (and who knows where else)

Ellen Williams | April 30, 2013 | Community & History

Robert Frost's Snow apple

At the Robert Frost Stone House Museum in South Shaftsbury—his Vermont residence from 1920 to 1928—an ancient and magisterially gnarled Snow apple tree presides over the grounds. Placed, probably by the poet’s own hands, in a commanding spot directly behind the house, it was the only one of its kind among the hundreds of apple trees planted on the 80-acre farm during the 1920s. The rest of the orchard, which Frost envisioned as “a new Garden of Eden with a thousand apple trees of some unforbidden variety,” was set behind the barn and populated with McIntosh, Northern Spy, Golden Delicious, Red Delicious, and Red Astrachan trees.

Editor’s Note Winter 2012

Caroline Abels | April 30, 2013 | From the Editor

Hay rake, U.S. National Archives and Records Administration.

We bushwhacked our way through a tangled patch of riverbank plants. The thick stems were still bent from the rushing flood waters, parallel with the ground as if bowing respectfully to the river. That river, the Dog River, was babbling as sweetly as any other Vermont tributary that early September day, but those of us on the volunteer clean-up crew at Dog River Farm in Berlin had a lot more respect for it—and for the power of water—than we’d had just a week before.

From the Ground Up

Megan Kolbay | December 01, 2011 | Garden Pathways

Earthgirl Composting

There’s no doubt the colorful Earthgirl Composting signs on my black Volvo catch people’s attention and pique their interest. Some smile, wave, or give me the peace sign or a thumbs up. Others laugh when they read my “curbside compost pickup” sign. Those are the people who don’t understand what I do. I can only imagine what they think!

A Canning Party

Chris Sims | December 01, 2011 | Garden Pathways

Canned Goods

The canning party began innocently enough. One young mother, living far from her own mother, wanted to learn how to preserve her garden’s bounty. Casually, at church, she asked if she could come help me can. We set up a time, and Sarah and I spent a happy couple of hours pressure-canning green beans.

Set the Table with Kombucha

Sylvia Fagin | December 01, 2011 | Set the Table

Kombucha

As cold and flu season approaches, health-conscious Vermonters are reaching back through the ages to brew kombucha, a fermented beverage with a unique taste and widely touted benefits to the immune system. Although kombucha’s benefits are of use all year long, the start of a Vermont winter seems a good time to investigate this intriguing drink.

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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.