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2016

POP Clubs and the Power of Produce

Written by Carol Stedman | May 26, 2016

POP clubs

POP Club formats can vary, but ours in Hartland is a simple one. When children arrive at the market, they’re invited to join the POP Club.

Small Acts Bring Permaculture Out of the Backyard and into the Community

Written by Bonnie North | August 17, 2016

Bare root trees ready to plant

On August 28, 2011, when Tropical Storm Irene hit parts of Vermont with almost 10 inches of rain, the waters of the Saxtons River rose up in an uncontrollable torrent of historic proportions.

Farmers' Kitchen—Andean Agriculture

| November 25, 2015

Alpaca Steaks

Located on the southern slope of Mt. Ascutney in Weathersfield, Cas-Cad-Nac Farm (CCNF) has been our home since 1995. A true labor of love, we originally purchased the property specifically for starting an alpaca-breeding operation.

Farmers' Kitchen—Tater Days

Written by Paul Betz | May 26, 2016

potatoes

Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall.

Slow and Steady: Vermont’s “Snail of Approval”

Written by Caroline Abels | August 17, 2016

Williamsville Eatery

“Snail of Approval” is a program of Slow Food Vermont. It’s a certification awarded to restaurants, bars, food and beverage producers, stores, and markets that have been deemed “outstanding among peers” and that contribute to “the quality, authenticity, and sustainability of Vermont’s food supply.”

Last Morsel—Wrap Local

Written by Caroline Abels | November 25, 2015

Bees Wrap

Those of us who eat local food, diligently compost our kitchen scraps,  and use natural cleaners on our kitchen counters may feel a pang of guilt whenever we reach for a piece of plastic wrap or a plastic container in which to store our food.

Farmers' Kitchen—Caprine Cake

| February 10, 2016

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.

Last Morsel—Turnip on Top

Written by Caroline Abels | May 26, 2016

Gilfeather Turnip

Just when you think politics has reached its lowest point of decomposition, a vegetable comes along to reaffirm your faith in responsive government.

Farmers' Kitchen—Magnificent Mushrooms

Written by Jimmy Horton | August 17, 2016

Shitake Mushrooms

Many of us are brought up to fear mushrooms. Often to the point of never thinking of them as the wonderful, delicious, and nutritious food they are.

Last Morsel—A Slow Tan

Written by Caroline Abels | February 10, 2016

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.

Release

Written by Katie Sullivan | August 17, 2016

goat illustration by Gabriel Tempesta

I began farming in 2008, moving from books to hands-on experience raising crops, sheep, dairy goats, and poultry.

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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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