• 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. 

    Read more

  • 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. 

    Read more

  • 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?

    Read more

0
Shares

Publishers' Note Spring 2009

shovel

Written on

March 01 , 2009

Let’s look at what we Vermonters might eat on a typical day in, say, March. Hot steaming oatmeal with dried apples and maple syrup starts the day. For lunch, we make a soup with root vegetables and barley—and of course we’ll add a slice of multigrain bread. Finally, dinner consists of baked beans, sausage, and sauerkraut. And during the cooking process for all these meals, we would inevitably use salt and oil.

What these three meals have in common is that they involve staple crops—oats, barley, wheat, beans—and require necessary additions like oil and salt. These are foods we regularly turn to, and that form the basis of our diets, yet they’re hard to find at farmers’ markets and are not widely grown or produced in Vermont. They may lack the aesthetic beauty of a bright red pepper or a bunch of colorful chard, yet without them our recipes would consist of little more than vegetables and meat!

As our economy is shifting from fat to lean times, we thought it was a good opportunity to take a look at what’s being done in our state to address the availability of staple foods. It’s easy to take for granted the multitude of food items that are available from all over the world, but if our access to them becomes limited by a downturn in the global economy, what good are they? How does our dependence on staple crops from far away affect our food security?

This issue of Local Banquet explores the growing and processing of a number of basic foods in Vermont. We’ve asked: Who’s growing them? What are the challenges in growing them? And how does Vermont’s lack of infrastructure for milling, pressing, and threshing figure into the equation? We found the answers to these questions quite exciting. For example, in this issue there’s a story about Linda and Takeshi Akaogi, who have been trialing rice with the dream of establishing it as a commercial crop in our cold climate. In another article, we take a look at a group of people who have started a bean threshing co–op in the Montpelier area.

We also peer back at our history, with the hope of gaining some perspective on the challenges of today. And we delve into how simple, inexpensive meals—peasant foods—can and should grace our tables.

Staple foods are woven into the culture and cuisine of all peoples. Such crops have nourished us through the ages and are the backbone of any strong local food system. When the production, processing, and exchange of these important foods is performed on the local/regional level, we create communities that value and support nutritious food, environmental sustainability, social justice, small farms, and strong local economies.

Barbi Schreiber
Meg Lucas

Leave a comment

You are commenting as guest. Optional login below.

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.