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Sub Rosa

| September 01, 2007 | 2007

Illustration of a rosehip

If you walk along the back roads and country lanes of rural Vermont this fall, you’re likely to encounter wild roses. Sometimes you’ll find them near old cellar holes and abandoned roads. You can easily distinguish the wild rose because, unlike its hybrid relative, it has only five petals.

Green Mountains and Amber Waves

Cheryl Bruce | September 01, 2007 | On the Farm

Harvesting hard red winter wheat at Butterworks Farm in Westfield

Over the past few years, many Vermonters have embraced the local foods movement. Farmers’ markets are thriving, community supported agriculture shares are growing, and local grass-fed meat, pastured poultry, farm fresh eggs, and other products have become more widely available. But one of the challenges the local eater finds is the limited availability of some staple foods not widely grown in Vermont, such as nuts and seeds (which are pressed into cooking oil) and grains and flour. The eater may ask, ‘Why doesn’t my local bread have more local flour?’

Farmers' Kitchen—Turkey Broth

Erin Bickford—Abenaki Springs Farm

| September 01, 2007 | Farmers' Kitchen

Turkey

Most people who eat the turkeys from our farm say they’re the best they’ve ever had. It must be all the sunshine and fresh air our birds get. Or perhaps it’s the buckwheat, oats, and clover we grow for them to forage in. Maybe it’s the grasshoppers they chase around. Whatever the case, something makes these turkeys really healthy and good.  Every hawk, eagle, fox, coyote, and owl in the area seems to want to jump every hurdle to get to them.

Local Agricultural Community Exchange

| September 01, 2007 | Community & History

LACE

When the Farmers Diner left Barre for Quechee last fall, it left a “local food gap” downtown that is being filled by a new nonprofit initiative called LACE. The name stands for Local Agricultural Community Exchange. It’s a local-oriented grocery store, cafe, and educational center located in the former Homer Fitts Co. department store in downtown Barre. LACE’s founder, Ariel Zevon, has made it her mission to help the Barre community reconnect with local farmers and provide healthy food to the people of central Vermont. 

Cheese Culture

Roberto Gautier | September 01, 2007 | 2007

various cheeses

In 1882, Emil Frey, a Swiss immigrant working at a deli-owner’s cheese factory in Monroe, N.Y., supplied his boss’s deli with a spreadable cheese called Bismarck schlossekase. Inspired by this cheese, Frey went on to create a bewitching cultural and food revolution with a processed cheese that would be called Velveeta. Along with Cheez Whiz, Philadelphia Cream Cheese and La Vache Qui Rit, Velveeta and its industrial counterparts have obscured the legacy of thousands of years of traditional cheesemaking.

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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.