0
Shares
MK Bateman

MK Bateman

MK Bateman is a freelance writer and recovering New Yorker based in central Vermont.

Think Globally, Dine Locally

Vermont restaurants use nearby ingredients to create far-from-home dishes

MK Bateman | February 21, 2014 | Issues Archive

Mushroom

Last year I was excited when the Burlington-based weekly Seven Days published an insert featuring restaurants participating in Vermont Restaurant Week. I couldn’t wait to sample dishes from some of the highly touted localvore eateries I’d read about since moving to Vermont three years earlier.
When I opened up the insert, however, the number of advertisements featuring photos of hamburgers and fries surprised me.

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. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.