• 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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No Frills, Straightforward Chicken

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No Frills, Straightforward (and Really Tasty) Chicken

It’s fast, easy, delicious, and the minimal seasonings will enable the cook to take the leftovers in any number of directions. This recipe is adapted from Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies, and Living Deliciously, by Shannon Hayes.


  • 3 Tbs. unsalted butter, melted
  • 1 4–5 pound, whole, pasture-raised chicken
  • 1 to 2 Tbs. coarse salt
  • 2 tsp. ground black pepper
  • 1 whole clove garlic, peeled


Preheat the oven to 350 ºF.

Thoroughly brush the melted butter over the surface of the bird, sprinkle the outside with salt and pepper, and place the garlic clove inside the cavity. Put the chicken, breast side up, in a large cast-iron skillet or any roasting pan.

Roast the bird approximately 1 1/2 hours until the juices between the cavity and the thigh run clear; the internal temperature of the breast should read 160 degrees, and the internal temperature of the thigh, taken on the inside at the meatiest part, 165 degrees. Serve the chicken au jus.

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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.