• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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Publishers' Note Fall 2017

Boys raking up leaves on front lawn, Bradford, Vermont, 1939; photo by Russell Lee, 1903–1986, Library of Congress Prints and Photographs Division, Washington, DC.
Boys raking up leaves on front lawn, Bradford, Vermont, 1939

Written on

August 16 , 2017

As the days shorten and the temperatures begin their march south, here in Vermont we are so fortunate to experience Mother Nature’s annual display. It’s always been our favorite time of year; full of abundance from the summer and with a hint of the bittersweet knowledge that winter is next up on the docket. The brilliant days and crisp nights bring the moment into sharp focus and remind us that change is welcome and ever present.

In this issue we give a nod to this intersection of the seasons and the concept of change.
Our editor, Bonnie North, dives into the nuts and bolts of food preservation using two canning methods. She explores the topic from a basic understanding of the process, equipment needed, and procedures to be followed to ensure a safe experience and a safe end product. It’s a timely article full of essential information that will have you savoring summer’s goodness well into the winter months.

Also in the spirit of bridging the seasons, Jesse Natha writes to let us know that cucumbers are far from the only garden offering that should be pickled. We find out that there are a myriad of candidates destined for the pickle jar, which we will be popping open in February.
Sometimes change moves us to rediscover and embrace an old tradition or practice. This is the case with the folks at Elmore Mountain Bread. Looking for a challenge, the bakery ventured into creating their own flourmill using time-honored ideas and designs that they then married with current technologies. As you will discover, the resulting mill is an elegant work of art that produces top-quality flour.

In southern Vermont—working out of a centuries-old stone building—one fiber artist combines wools, the color of a muted landscape, to create sensuous knit hats. This attention to place and materials is reflected in the name of the enterprise: Sky Like Snow. Reminding us of the beautiful, ephemeral, and ever-changing temperament of our natural surroundings.

We also explore change and adaptation in the continuing challenges facing farmers on an ongoing basis. Working to connect young farmers through out the state, the Vermont Young Farmers Coalition helps facilitate networking and addresses many of these challenges by building community.

While summer winds down and autumn begins to construct its wondrous riot of color, let’s remember to pause, breathing in and embracing the changes that are sure to come.

Meg Lucas
Barbi Schreiber

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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. 

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