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2016

Publishers' Note—Winter 2016

| November 24, 2015

Work That Educates, 1914; photo by Lewis Wickes Hine, 1874–1940, Library of Congress Prints and Photographs Division, Washington, DC.

We think a lot about food here at Local Banquet. How it’s grown and who’s growing it and the practices that enhance and sustain our planet.

Editor's Note Spring 2016

| February 09, 2016

The Robinsons' dog Trump enjoys the apple orchard in bloom.

Last fall I was an intern on a Vermont sheep and fruit farm, and over the course of three weeks I used parts of my brain that I tap so rarely they might as well be located in my elbow. Normally I spend my days as a writer and editor, working with words, and like most of us I don’t tax my thinking beyond what my chosen line of work asks of me. My brain is narrow. It is used to doing one or two things well.

Publishers' Note—Summer 2016

| May 24, 2016

Publishers' Note—Summer 2016

Vermont has a long history of leading the nation in enacting principled laws aimed at promoting the common good.

Publishers' Note—Fall 2016

| August 17, 2016

Publishers' Note—Fall 2016

For the past several years now, we’ve composted our garden and kitchen scraps. With increased success, we’ve watched apple cores and tomato vines metamorphose into a rich, dark, crumbly hummus.

Set the Table with Bone Stock

Written by Leda Scheintaub | November 24, 2015

Set the Table with Bone Stock

When Rebecca Wood and I were writing The Whole Bowl a couple of years ago, we had no idea that bone-based broths were just about to become the next biggest thing in food.

The Great Garden Cover Up

Written by Charlie Nardozzi | February 09, 2016

Charlie Nardozzi workshop

Cover crops and green manures may be terms you usually associate with farming, but they’re important for even a small-scale home gardener. “Cover crops” usually refers to grains or legumes grown in fall to “cover” the soil in winter.

Grow Where You Work

Written by Charlie Nardozzi | May 25, 2016

Northeast Kingdom Community Action – Barton

Across the country, employees are realizing the benefits of gardening where they work. And as company wellness programs proliferate, employers are looking for creative ways to engage their staff.

Hügelkultur: A Rotting Resource

Written by Angie Knost | August 17, 2016

Hügelkultur bed

Hügelkultur is a centuries-old sustainable method of building raised garden beds in a way that mimics the natural succession of the forest floor.

New Crops from New Americans

Written by Cheryl Herrick | November 24, 2015

Bitter mellon grower

We eaters and fans of food love to share memories of delicious meals, tell the backstories of where our food came from, and follow the journeys our food has taken. But food itself tells many stories, just by appearing in a time and place.

Set the Table with Local Oils

Written by Cheryl Herrick | February 09, 2016

Sunflowers in field

Netaka White remembers going to some of the first local food challenges in Vermont—potluck meals to which attendees would bring food that was entirely grown or raised within Vermont, or a 50-mile radius.

Set the Table with…Crickets

Written by Pamela Hunt | May 25, 2016

Table with baked goods

Like many new fathers, Stephen Swanson wanted to do something to make his children’s world a better place. After reading a 2013 report by the United Nations Food and Agriculture Organization about the health and environmental benefits of eating insects, he told his wife, Jen, that he wanted to start a cricket farm in their Williston garage.

Set the Table with…Figs

Written by Alix O’Meara | August 17, 2016

Figs

Figs may not seem like a Vermont kind of crop—the fruits are more associated with warmer climates. However, one local Vermonter has dug into his Italian roots and has been successfully growing figs for five years.

A Plucky Issue

Why raising ducks in Vermont has its challenges—but also some rewards

Written by Katie Sullivan | November 24, 2015

Ducks on pasture

When I was young, we visited my grandmother in Haverhill, Massachusetts every few months. She never cooked a meal with less than a cup of cream or a pound of butter. But of all of the rich and sumptuous meals I enjoyed at her house, roast duck is the one I remember best.

The Huntress

Written by Katie Spring | February 09, 2016

Dhyana Miller of Full Moon Girls, a nature immersion program for girls in western Massachusetts.

In 2013, Murphy Robinson asked to buy a live lamb from our farm. It would, she explained, be used in her first Huntress Intensive, a weekend workshop for women on how to hunt, and it would be taken from live to butchered in order to teach how to properly field dress an animal.

Pigs and Whey: “It just makes sense.”

Written by Caitlin Gildrien | May 25, 2016

Whey fed pigs

“When people tell me they’re thinking about getting into cheese, I tell them to get pigs.” Mateo Kehler of Greensboro’s Jasper Hill Farm pauses. “In fact, I wish we’d gotten pigs before we got cows.”

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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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