• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Articles tagged with: Gluten-free

Home for the Holidays—Vegan and Gluten-free Recipes

Raechel Barone | June 28, 2013 | Issues Archive

Raechel and Indira

Increasingly in my work as a baker and co-owner of On The Rise Bakery in Richmond, I am fielding questions such as, “My son-in-law is a vegan—do you have anything without dairy?” Or, “I was recently diagnosed with celiac disease—can you make a gluten-free dessert that my whole family will like?” One of our breakfast cooks even shared the following with us: “My grandmother seriously thought I could just eat around the pork in her baked beans, even though I’ve been a vegetarian since I was 10!”

Set the Table with Gluten-free baked goods

Kate Spring | June 01, 2012 | Summer '12 | Issue twenty-one

Suzanne Podhaizer

We fell in love over dessert—pie to be specific—and when our relationship began, a friend exclaimed to Edge, “This is perfect! Katie loves to bake, and you love to eat baked goods!” The truth is, we both love to bake and eat, so for one whole summer we enticed each other with homemade bread, muffins, and treats made of flour and sugar and butter, stuffing dozens of cookies in our packs for each climbing or hiking trip. During that same summer, Edge was battling a parasite he’d picked up in Mexico the winter before. After many weeks of seeing naturopathic doctors, he finally gave in to a three-day antibiotic regimen, which killed the parasite for good and wiped his gut clean at the same time. That changed everything.

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.