• Editor's Note Summer 2017

    Editor's Note Summer 2017


    With this issue, I am stepping into the position of editor here at Local Banquet. Before I “retired” and moved from Maryland to Vermont I published a monthly called Baltimore Eats.

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  • Make It a Wild Summer

    Make It a Wild Summer

    For wildcrafters and other wild food junkies summer is time for the “main course,” when a treasure chest of rich, green, jeweled wild plants adorn the landscape. Wildcrafting is simply the “art” of collecting wild plants for food or medicine, and many common “weeds” are not only delicious and nutritious, but also offer a plethora of internal and external medicines.

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  • Set the Table with Butternuts

    Set the Table with Butternuts

    The first appearance of their sticky, lemon-shape green husks marked the end of summer when I was growing up, so the annual harvest of butternuts was oh so bittersweet.

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  • “Big Bertha”

    “Big Bertha”

    Anaerobic digesters (ADs) have been sprouting up on Vermont landfills and farms over the past 10–15 years, with a few even older. In an AD, microbes that can function without oxygen break down organic materials such as animal manure and food wastes, producing “biogas” in the process.

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  • All Souls Tortilleria

    All Souls Tortilleria

    On one wall of All Souls Tortilleria, a whiteboard is filled with the week’s open orders. Fresh-that-day masa; tortillas for Burlington’s El Cortijo and City Market; Mad Taco in Waitsfield and Montpelier; and bulk masa for Gracie’s Tamales of Waitsfield are among the list of regular accounts.

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  • Vermont Preserves Unusual Breeds

    Vermont Preserves Unusual Breeds

    As the major breeds of animals in agriculture become ever more populous, farmers are increasingly aware of the genetic peril we face when we rely on just a few highly specialized breeds of a handful of species.

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  • Q & A with  Lt. Governor David Zuckerman

    Q & A with Lt. Governor David Zuckerman

    David Zuckerman is the 81st lieutenant governor of Vermont, and is the first member of the Vermont Progressive Party to hold a statewide office. He is also a farmer.

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  • How To Be a Knife Ninja

    How To Be a Knife Ninja

    “How many here are knife ninjas?” After a pause, two or three hands creep up in the small crowd of flannel- and Carhart-clad students. This group from Green Mountain College is a bit shy, but definitely interested. “Great! How about you?”

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  • Last Morsel—When Worlds Collide

    Last Morsel—When Worlds Collide

    I butchered three sheep today. What does this mean to me as a man educated in liberal arts at Middlebury?

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Editor's Note Summer 2017

Cutting hay, Windsor County 1937; photo by Arthur Rothstein, Farm Security Administration (Library of Congress).
Cutting hay, Windsor County 1937; (Library of Congress).

Written By

Bonnie North

Written on

May 15 , 2017


With this issue, I am stepping into the position of editor here at Local Banquet. Before I “retired” and moved from Maryland to Vermont I published a monthly called Baltimore Eats. When I discovered that Local Banquet covered the same issues and revolved around the same themes I’d embraced in Baltimore Eats I was thrilled. Of course, I immediately starting conjuring ideas for stories about the inspiring things I saw happening all around me here in Vermont. My “retirement” didn’t last very long!

Since 2014, I’ve been writing occasional pieces for Local Banquet, and working with Carrie Abels was always a genuine delight. Every writer appreciates a great editor and filling her shoes feels like a somewhat daunting task—but here we go…

As our writers’ stories came in this month it struck me that some of the happiest news insists, as it’s often said, that “Everything Old is New Again.” In “Rare Breeds” we learn of the trials, challenges, and rewards of preserving the irreplaceable genetics of nearly lost breeds of livestock. At All Souls Tortilleria there’s an inspiring dedication to using locally grown, organic, heirloom corn and stone-grinding the nixtamal into masa, fresh everyday. Wildcrafting, or foraging for wild medicinal herbs, was a commonplace practice for hundreds of years here, and, as we see in “Make It A Wild Summer”, herbalists like Jasmine Kosele are keeping that tradition alive and well. In “Set The Table with…” the endangered butternut tree gets its place in the spotlight as an important food source that has been long overlooked. Renewing, reviving, or even sometimes completely re-discovering old ways that have proven important for generations is crucial to rebuilding a thriving local food system, and it’s a pleasure to share these stories.

Of course, there’s “new” news here as well. The “Farmers’ Kitchen” turns us on to High Meadows Farm’s latest offering to the local marketplace: organic black garlic. We’re introduced to “Big Bertha,” Vermont’s first high-capacity, mixed waste bio-digester. An insider’s conversation with our new lieutenant governor, David Zuckerman, who is not only a successful politician but also the first farmer to serve as lieutenant governor in more than 50 years, gives us an insight into where things may be headed for our farming communities as we move forward under a new administration.

Lots to think on, lots to enjoy. Summer of 2017…

—Bonnie North

About the Author

Bonnie North

Bonnie North

Bonnie North came to Vermont from Maryland, where she published a local foods guide called Baltimore Eats. She was a founding member of the Chesapeake Sustainable Business Alliance and the leader of the Baltimore chapter of Slow Food, USA. As the former owner of Valley Provisions Market in Bellows Falls, she was one of the investing members and first business customers of the Windham Farm and Food network. Bonnie received her Permaculture Designer’s Certificate in 1996, studying with West Coast teachers Jude Hobbs, Rick Valley, and Tom Ward. She received a Permaculture Teacher’s Certificate from teacher Dave Jacke in 2010. She now lives in southern Vermont.

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