• 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: Wild Food

Set the Table with Butternuts

Dorothy Read | May 15, 2017 | Summer '17 | Issue forty-one

Butternuts

The first appearance of their sticky, lemon-shape green husks marked the end of summer when I was growing up, so the annual harvest of butternuts was oh so bittersweet.

Make It a Wild Summer

Jasmine Kosele | May 15, 2017 | Summer '17 | Issue forty-one

dandelions

For wildcrafters and other wild food junkies summer is time for the “main course,” when a treasure chest of rich, green, jeweled wild plants adorn the landscape. Wildcrafting is simply the “art” of collecting wild plants for food or medicine, and many common “weeds” are not only delicious and nutritious, but also offer a plethora of internal and external medicines.

One Wild Potluck

Diane Grenkow | June 01, 2011 | 2011

Rhus typhina L. (staghorn sumac)

The Peterson Field Guide Edible Wild Plants has a recipe for clovers that says clovers are not very digestible but can be soaked for hours in salty water to make them so. Christopher Nyerges book Guide to Wild Foods and Useful Plants tells you that the seeds of the plantain, a common weed around these parts, can be soaked in water until soft and then cooked up like rice. It goes on to say that the result is slightly “mucilaginous and bland.”

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.