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Spring '15 | Issue thirty-two

Last Morsel—Farming Solo

Ryan Demarest | February 13, 2015 | Commentary

Ryan Demarest

This past summer I embarked on my first foray into agriculture on a small piece of land in Waterbury. While I took some time to get settled, by mid-season I was attending a farmers’ market, selling to various restaurants and stores, and maintaining a small farm stand.

Farmers' Kitchen—Porcine Preparation

| February 13, 2015 | Farmers' Kitchen

David Hull and family

At our farm here in Newfane, the pigs are the favorites of all of us. The lambs and goat kids don’t really give us the time of day, and our girls get a little nervous trying to pet the steer like I do. But the pigs are always happy to have us around.

Vermont Veggies Find New Markets

Sarah Waring Alissa Matthews | February 13, 2015 | Spring '15 | Issue thirty-two

The work crew at Chapelles potato farm

There’s no vegetable more basic than a potato. This humble, tuberous root crop, Solanum tuberosum, grows in the dark, hidden from view most of the year, and emerges late when the air is frosty.

Our Meat, Made Visible

The new Vermont Packinghouse allows visitors to observe how animals become food

| February 13, 2015 | Spring '15 | Issue thirty-two

Arion Thiboumery

Ironically, given that it’s the only slaughterhouse in Vermont with public viewing windows, the new Vermont Packinghouse doesn’t have a single window on the outside, save on the front door of the main office.

Dorchester’s Daily Table

A Gleaning Oasis in the Urban Food Desert

Glenn Scherer | February 13, 2015 | Spring '15 | Issue thirty-two

Ismail Samad

Chef Ismail Samad first made his name in New England when he and business partners Alice James and Liz Ehrenberg opened the Gleanery Restaurant—a Putney eatery that serves first-rate fare made from farm-gleaned “seconds.”

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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.