• 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: Wine

Local Wineries & Cider Makers Tackle Food Waste with Collaboration

Corey Burdick | November 09, 2018 | Fall '18

Local Wineries & Cider Makers Tackle Food Waste with Collaboration

The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

Winemaking in Barre

Sylvia Fagin | April 04, 2013 | Set the Table

Pulling winefrom barrels into demijohns

I was drinking a glass of wine with a colleague when she told me that she and her husband make wine. In a garage. With friends. I was intrigued. I know plenty of people who brew beer in their bathtub (so to speak) but I’d never met anyone who makes wine at home. When I expressed interest, she invited me to join their next winemaking season. So I put a reminder in my Google calendar and eight months later, voila: “Call Marianne about winemaking” popped up.

Thinking Outside the Bordeaux

Claire Fitts Georges | September 01, 2011 | Issues Archive

Charles Dodge

Folks have been fermenting things for as long as there have been reasons to get drunk. Okay, crop preservation was probably more of a reason for fermentation, but I’m sure that inebriation was an added perk for many early consumers. Before refrigeration was an option, people needed to either dry, ferment, or culture foods to carry them through the lean months. When Vermont was more rural, each farm needed to produce food for their own winter larders, so fermented fruit, honey, and maple drinks were common.

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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.