• 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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Mama Ganoush (or Move Over, Baba)

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Mama Ganoush

For our “Mama Ganoush” we start by roasting all of the overgrown zucchini we can rustle up. Keep the mixture cold and enjoy this summer treat. It’s up to you if you want to tell your friends that it’s not made with eggplant.



  • a few big zucchini
  • 1 cup olive oil
  • 2 cups of sunflower seeds
  • 1/2 cup of lemon juice
  • 1 tablespoon salt
  • 1 teaspoon smoked paprika
  • as much garlic as you like


Leave the zucchini unpeeled, but remove both ends. Brush zucchini with olive oil and roast or grill until blackened. Pureé the zucchini with the remaining olive oil, seeds, lemon juice, salt, and garlic in a food processor. Enjoy.

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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.