• 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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 Katie Spring

Kate Spring

Kate Spring is co-owner of Good Heart Farmstead in Worcester, a CSA farm with a mission to make local food more accessible. She finds time to write in between pulling weeds and sowing seeds. Follow the farm on Instagram: @goodheartfarmstead.

Demystifying Hybrids with Cha-Ching F1 Zucchini

Kate Spring | August 20, 2018 | Garden Pathways

Demystifying

In 2014, High Mowing Organic Seeds introduced a new hybrid zucchini, and started a path to breaking some longstanding rules in commercial hybrid seed production. 

Set the Table with Rabbit

Kate Spring Katie Sullivan | May 26, 2015 | Summer '15 | Issue thirty-three

Sarah

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

Farmer Wordplay: Harvest vs. Slaughter

Kate Spring | November 17, 2014 | Commentary

Chickens

With both hands, I reach into the crate of chickens. “I’m sorry!” I say to the chicken as it flaps in my less-than-confident grasp. The butcher just showed me how to properly handle a bird: two hands on their legs, chest down, and pick up. They won’t flap this way. I put the bird’s chest on the ground until it calms and hand it to the butcher.

Set the Table with Gluten-free baked goods

Kate Spring | June 01, 2012 | Summer '12 | Issue twenty-one

Suzanne

We fell in love over dessert—pie to be specific—and when our relationship began, a friend exclaimed to Edge, “This is perfect! Katie loves to bake, and you love to eat baked goods!” The truth is, we both love to bake and eat, so for one whole summer we enticed each other with homemade bread, muffins, and treats made of flour and sugar and butter, stuffing dozens of cookies in our packs for each climbing or hiking trip. During that same summer, Edge was battling a parasite he’d picked up in Mexico the winter before. After many weeks of seeing naturopathic doctors, he finally gave in to a three-day antibiotic regimen, which killed the parasite for good and wiped his gut clean at the same time. That changed everything.

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.