• Brief Update from the Legislature
  • Writers Panel at NOFA-VT Conference
  • Brief Update from the Legislature

    This past Friday, March 15th, was crossover in the state house - this is the day that bills in policy committees need to get voted out of committee if they’re going to stay on deadline for passing this year. It’s a good indicator of priorities, although some bills do get special extensions and budget items have a later deadline. Given that this is a traditional taking stock moment for legislative work, we checked in with some groups that spend a lot of time in the state house to find out their thoughts on legislation to watch.

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  • Writers Panel at NOFA-VT Conference

    Julia Shipley, John Churchman, and Kate Spring all have very different ways of blending farming, homesteading, and writing - poetry, essays, articles, and picture books were all part of the discussion in our writers panel at the NOFA-VT Winter Conference. Helen Labun moderated, and the notes on what we said are now posted! 

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Pat McGovern

Pat McGovern

Pat McGovern is a retired teacher, an advocate for local foods, and one of the founders of Upper Valley Localvores. (Check out her blog at uvlocalvores.wordpress.com) She is also a volunteer manager of the Canillas Community Garden in Lebanon, NH.

Out of the Ashes

A Brief Local History of Potash and Pearlash

Pat McGovern | June 01, 2012 | Spring '12 | Issue twenty

Illustration

Salt, spices, and baking soda: these culinary staples posed a major challenge to Upper Valley localvores attempting our first 100-Mile Diet Challenge in August 2005. Such products couldn’t be found locally. The closest salt works were in Maine, just beyond our 100-mile radius. We had access to local herbs but few spices. And we wondered: just what is baking soda?

Bartered, Smuggled, and Bought

The History of Salt in Vermont

Pat McGovern | March 01, 2009 | Community & History

Illustration:

When the Upper Valley Localvores took their first 100–mile diet challenge in August 2005, we came upon a serious stumbling block. No local salt! Tomatoes and corn–on–the–cob were abundant, but oh, we needed salt. Fortunately, one of our members had vacationed in Maine and brought back a precious supply of sea salt. It made us wonder what our Upper Valley ancestors had done for salt.

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. 

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