• 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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Chris Sims

Chris Sims, a lifelong gardener, turned in recent years to full-time homesteading and sheep farming. She and her husband make their home in Jericho.

Last Morsel—The Family Car as Solar Dehydrator

Chris Sims | July 03, 2013 | Garden Pathways

Spotted

All summer long, I feast like a queen from the garden, but never lose sight that fall is coming, and we’ll still want to eat. My husband and I therefore freeze, ferment, can, and dehydrate food for winter, and since one of our goals is to avoid the use of fossil fuels to prepare or store our food, we often favor dehydrating.

A Canning Party

Chris Sims | December 01, 2011 | Garden Pathways

Canned

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.

Last Morsel Baking Bread in the Firebox

Chris Sims | December 01, 2010 | Commentary

woodstove

My 85-year-old friend, Gladys Thomas, used a wood cook stove all her life. After her children left the farm in Jericho and her husband died, she did her best to keep the place going by herself. As she grew older, members of her church tried to help.

“Now you just let that wood pile be, Gladys,” a church member told her on the phone one day, “and we’ll have a bunch of men come and split it for you.”

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.