• In the News: American Ginseng

Winter '17 | Issue thirty-nine

My Family’s French Canadian Kitchen

A petite vegetable farm in Saint Armand shares lessons in profitability.

Dorothy Read | November 15, 2016 | Set the Table


Whenever I catch a whiff of cinnamon or cloves, my mind drifts to my mother’s kitchen and the French Canadian food traditions that shaped how I learned to cook.

To Market, to Bank

A petite vegetable farm in Saint Armand shares lessons in profitability.

Suzanne Podhaizer | November 15, 2016 | On the Farm

 Arial view of Les Jardins de la Grelinette

Québecois grower Jean-Martin Fortier draws a distinction between a good living and a good life.  “’A good living’ mostly refers to how much money you make,” he tells me during a phone call. A good life, in contrast, takes into account “how your time is spent, and to what purpose.”

Neighbors to the North—A Porcine Quest

| November 15, 2016 | Winter '17 | Issue thirty-nine

Vermont Salumi Rosemary Sausage

Vermont Salumi, a small company making fresh sausages and hand-tied salami in the Italian tradition, is based just outside Plainfield.

Neighbors to the North—Fields of Gold

Katie Sullivan | November 15, 2016 | Winter '17 | Issue thirty-nine

Jack Lazor

Jack Lazor called me at 8:00 p.m. the other night, which surprised me. I’m used to dairy farmer hours, and 8:00 p.m is past bedtime for most dairymen and women I’ve known.

Neighbors to the North—A Plethora of Produce

Sarah Galbraith | November 15, 2016 | Winter '17 | Issue thirty-nine

Deep Root Organic Co-op

Imagine two Caesar salads: Both are tossed in that classic salty dressing and topped with croutons, tomatoes, and parmesan cheese. And both salads have, as their base, crisp and crunchy romaine lettuce.

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