• Editor's Note Fall 2014

    Editor's Note Fall 2014

    Recently I was at a potluck put on by Slow Food Vermont, chatting with a local homesteader about food and ag, and I ended up telling her:
    “I’m not a foodie—I’m a farmie.”

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  • Set the Table with Mutton

    Set the Table with Mutton

    I once had a “wild” sheep named Janet. When I would walk down to the field where she was kept with the other sheep, she would observe me with calm confidence. Then, when I would open the gate from one enclosure to the next, she’d jump the fence and run away up the hill.

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  • Make Your Own Immune-Boosting Cough Syrup

    Make Your Own Immune-Boosting Cough Syrup

    With cold season fast approaching and the autumn harvest at hand, consider creating this tasty, family-friendly remedy for winter ailments. As well as relieving those irritating coughs, this homemade cough syrup is a powerful immune booster.

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  • Seeding Variety in Vermont

    Seeding Variety in Vermont

    Seed saving—the act (and art) of preserving seeds from plants that are allowed to bolt or mature—has taken on increasing importance of late. With challenges brought on by a changing climate, and with increased efforts by seed companies to corner the seed market, diversity has all but disappeared from available seed stock, and seeds that regenerate themselves have started to become a rarity.

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  • Planting a LiLi

    Planting a LiLi

    To understand what the LiLi pasteurizer—conceived and developed in Vermont—could mean to the dairy community of Orange County, New York, I drove to the Hudson Valley in early July and chatted with some longtime dairy farmers.

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  • Apples’ Golden Age

    Apples’ Golden Age

    I didn’t know an apple could be revolutionary just by being green. Yet in the 1980s, when Granny Smiths began to claim their slice of the supermarket produce aisle, they broke up the duopoly of red and yellow (mostly red) and proved that consumers could accept different-looking apples.

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  • The Challenges of Sourcing Locally

    The Challenges of Sourcing Locally

    The sun is up, the kids are stirring, and as I sit at my kitchen counter in Cabot with a cup of strong black coffee in hand, I review my list: 7 a.m.,Kids to School; 8 a.m., Craftsbury; 9 a.m., Hardwick; 9:45 a.m., East Hardwick; 10:30 a.m., Kitchen.

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  • Farmers' Kitchen—Zucchini  Gone Wild

    Farmers' Kitchen—Zucchini Gone Wild

    Not many people would say zucchini is their favorite vegetable, but it’s an easy one to grow and it probably puts out more pounds of edible matter than any other plant in the garden.

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  • The Waterville House

    The Waterville House

    Three summers ago, Jacob and I moved back to Vermont from the southeastern corner of Idaho. Tired of the long Teton Valley winter, we’d stared longingly at the March photo on our Vermont Life calendar: a tractor crawling along its farm beneath Mount Mansfield.

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Allison Teague

Allison Teague

Allison Teague, a southern Vermont freelance writer, artist, and photographer, writes about regional food sustainability and climate change, and how these impact Vermonters. She enjoys discovering the diverse and unique solutions that Vermonters use to solve problems.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. 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 is changing as the localvore movement shapes what is grown and raised here.


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