• 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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Henry Homeyer

Henry Homeyer

Henry Homeyer is the author of 4 gardening books including The Vermont Gardener's Companion. He writes a weekly column for several Vermont newspapers and blogs at www.dailyUV.com. He is a regular commentator on Vermont Public Radio.

Vermont's Got a New Organics Business

Henry Homeyer | July 14, 2018 | Garden Pathways

Vermont's

For more than thirty years, Paul Sachs has been making fertilizers for organic growers. He learned how to create fertilizers using natural ingredients to include all the minerals needed by plants, not just the “Big Three” – nitrogen, phosphorus, and potassium. His fertilizers naturally include magnesium, calcium, iron, copper, zinc, and boron from sources such as seaweed, cottonseed meal, ground peanut hulls, and minerals like rock phosphate and green sand. . .

Putting the Garden to Bed

Henry Homeyer | August 19, 2013 | Garden Pathways

Various

There are many distractions at this time of year, whether school or watching football or catching up on work and e-mail after an August vacation. But one thing’s for sure: autumn—and winter—are coming, and we need to put our gardens to bed. A little extra work now will help us garden even better next year.

Storing Your Harvest

Winter and Beyond

Henry Homeyer | August 30, 2012 | Fall '12 | Issue twenty-two

Storing

Until the mid 1950s, gardeners often slaved away at canning— or putting into jars—as much food from the garden as possible. Tomatoes, beans, carrots, peas…you name it, our grannies canned it. This was a time when fresh produce at the grocery store was expensive in winter and often limp and bedraggled.

The 9' x 12' Vegetable Garden

Some basics on how to start a plot of your own

Henry Homeyer | March 01, 2009 | Garden Pathways

Henry

If you’re able to devote 15 minutes a day to gardening and are willing to give up a piece of your lawn roughly the size of the parking space for your car, you can grow a significant amount of good food—food that is organic, food that is tasty, food that is healthy. During World War II, Americans started “victory gardens,” growing up to 40 percent of their fresh produce. In these tough economic times, it again makes sense for us to grow some of our own food.

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.