• News & Commentary: SNAP Data in Court
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • News & Commentary: SNAP Data in Court

    Last week, Civil Eats ran an extended article on a battle that’s gone to the Supreme Court over access to retailers’ SNAP benefits data. The article points out the many possible implications of this data release, including how plays into the conversation around whether (or, how) to use SNAP to shape Americans’ diets.

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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: meat

Set the Table with Bone Stock

Leda Scheintaub | November 24, 2015 | Winter '16 | Issue thirty-five

Set the Table with Bone Stock

When Rebecca Wood and I were writing The Whole Bowl a couple of years ago, we had no idea that bone-based broths were just about to become the next biggest thing in food.

Frankly Speaking

How to make a local hot dog at home…or maybe not

Claire Fitts Georges | August 24, 2015 | Fall '15 | Issue thirty-four

hotdog links

Hot dogs are the epitome of mass-produced, questionably sourced food product. They are the emulsified bits and scraps of mechanically separated cartilage, tendons, and other meat undesirables that don’t belong anywhere else.

Set the Table with Rabbit

Kate Spring Katie Sullivan | May 26, 2015 | Summer '15 | Issue thirty-three

Sarah Ouellette of Silver Ridge Rabbitry

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

The Taste of Grass

How farmers are improving the flavor of grass-fed beef, with fat

| February 13, 2015 | Spring '15 | Issue thirty-two

Cattle grazing on grass

Fat tastes good. Whatever your other feelings about fat and health, good fats and bad fats, let’s agree that fat improves a food’s flavor. Our salivary glands respond to fat’s aromas during cooking (think frying bacon or browning butter) and its presence changes the way food feels on our tongue, adding a satisfyingly rich texture.

Set the Table with Mutton

Katie Sullivan | August 21, 2014 | Fall '14 | Issue thirty

Sheep in pasture

I once had a “wild” sheep named Janet. When I would walk down to the field where she was kept with the other sheep, she would observe me with calm confidence. Then, when I would open the gate from one enclosure to the next, she’d jump the fence and run away up the hill.

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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.