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Spring '16 | Issue thirty-six

Last Morsel—A Slow Tan

Caroline Abels | February 10, 2016 | On the Farm

Sheepskin

Sheep aren’t raised for their skins, but the soft pelts that are a byproduct of meat and wool production are a fluffy reward for farmers and homesteaders who spend many hours tending their flocks.

Farmers' Kitchen—Caprine Cake

| February 10, 2016 | Spring '16 | Issue thirty-six

Rachael Ware

AlpineGlo Farm, tucked on a hillside in Westminster, has been the site of our homestead since 2001. We originally intended the property to be a place to raise and train horses, as my husband and I both have a strong equine background, but we soon found many more uses for the land.

Building Brands in a Small Farm Food System

Mark Cannella | February 10, 2016 | Spring '16 | Issue thirty-six

Chickens grazing

Small farms in Vermont contribute tremendous value to our evolving food system by being nimble enough to respond to shifting consumer demand quickly. Small farms have pioneered niche products, such as multi-variety mesclun mixes and hybrid CSA memberships.

The Shearer’s Daughter

Helen Whybrow | February 09, 2016 | Spring '16 | Issue thirty-six

Gwen shearing a sheep

During peak shearing seasons, Gwen often leaves her house at 4 a.m. and doesn’t return until after 10 p.m. Over those long days she might shear more than 100 sheep and drive several hundred miles, barely stopping for a meal. She estimates that annually she drives 40,000 miles and shears 8,000 to 10,000 sheep.

A Rising Collaboration

The Beer and Bread Connection

Pamela Hunt | February 09, 2016 | Spring '16 | Issue thirty-six

Freshly baked bread coming out of the oven at Elmore Mountain Bread;

Once upon a time, in cobblestoned villages across Europe, brewers and bakers depended on each other, trading beer and spent grains for loaves of bread made with those grains. But on our side of the Atlantic, this relationship has largely been lacking.

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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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