Spring '17 | Issue forty

Editor's Note Spring 2017

Written by Caroline Abels | February 22, 2017

Sap buckets, Rockingham; photo by Meg Lucas.

This spring I’ll be leaving Vermont’s Local Banquet after 10 years as its editor. The past decade hasn’t just been a banquet—it’s been a feast!

Set the Table with TV dinners

Written by Helen Labun Jordan | February 22, 2017

VT dinners; photo by Natalie Pelham

“I unabashedly describe myself as a local food advocate,” wrote Marlboro College student Nathaniel Brooks in 2015, as he was launching his new business. “I see re-localizing our food system as a key lever for shifting our culture away from its current path toward one of greater interconnection, mindfulness, and sustainability.”

Here Comes the Sun

As solar panels crop up on prime agricultural land, farmers and regulators respond.

Written by Suzanne Podhaizer | February 22, 2017

Photo of Seth Gardner’s solar panels courtesy of UVM Extension.

Driving around Vermont, people are treated to all kinds of pastoral views. There are acres of cornfields, apple orchards with boughs bending under the weight of ripe fruit, and Holsteins looking as placid as the ones on a Ben & Jerry’s label.

Soil Heals:

The Vermont Farmer Veteran Coalition

Written by Laura Sorkin | February 22, 2017

Photo of Jon courtesy of Jon Turner

When you speak with Jon Turner about his diversified farm in Bristol, he talks about the same things many other organic farmers do: the cohesion between species, the value of biodiversity, soil health.

Tying Traditions Together: The Marshfield School of Weaving

Written by Katie Sullivan | February 22, 2017

Dyed wool at the Marshfield School of Weaving

Down a dirt road on the Marshfield/Plainfield line sits an ordinary barn that houses the only school in the U.S. that teaches historical textile arts using antique technology: barn looms.

The Perception of Industrial Agriculture

Written by Joe Emenheiser | February 22, 2017

Antique tractor

Until recently, I was a member of the UVM Extension faculty, helping to develop Vermont’s emerging livestock industries as the state livestock specialist.

The Meaning of Organic

Written by Pamela Hunt | February 22, 2017

Lieutenant governor and organic farmer Dave Zuckerman at the Rally in the Valley; photo by Pamela Hunt

The produce section of any grocery story offers an array of choices, from mass-produced potatoes to locally grown greens, and many items sport labels indicating the conditions under which those foods were grown.

Urine as Fertilizer?

Collecting Urine—and Attitudes—at Rich Earth Institute

Written by Tatiana Schreiber | February 22, 2017

Photo courtesy of Rich Earth Institute

At the Rich Earth Institute in Brattleboro, staff, board members, and the many local “peecyclers” who contribute to the group’s Urine Nutrient Reclamation Project (UNRP) pepper their conversations with pee-related humor and hold an annual “Piss-off” contest for who can donate the most urine.

Farmers' Kitchen—Singular Syrup

| February 22, 2017

Birch trees in winter

A few years ago, our friend Bucky came home from a visit to his daughter in Alaska with a bottle of Alaskan birch syrup.

Appreciating Neighbors

Written by Mari Omland and Laura Olsen | February 22, 2017

Photo courtesy of Green Mountian Girls

“Neighbor” and “community” are two words that show up frequently in our weekly farm blog.

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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Home Stories Issues 2017 Spring '17 | Issue forty