• 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 Local Meat for a Crowd

Claire Fitts Georges | August 19, 2013 | Fall '13 | Issue twenty-six

Chicken in a pot on the stove

When you’re committed to eating humanely raised, local meat and you’re getting some friends together for some good eats, chances are you’re not going to throw 15 $20 steaks on your backyard barbecue. We all might like to pretend that we just won the lottery, but it’s no easy feat to blow a whole paycheck serving humane, sustainable food to our nearest and dearest.

A Smokin’ Place

How Vermont Smoke & Cure grew from a small smokehouse to a smoking powerhouse

Caroline Abels | June 01, 2012 | Summer '12 | Issue twenty-one

A Smokin’ Place

The previous home of Vermont Smoke & Cure was at the end of the Exit 6 ramp off I-89, at the bottom of a long hill, at the first stoplight on the corner, inside the back of a gas station.

“Don’t laugh,” the company’s website said. “Remember that other Vermont food company that started out in a gas station (hint: the ice cream guys).”

Halal in the Hills

Caroline Abels | June 01, 2010 | Community & History

Illustration of goat

Art Meade is a 59-year-old livestock and poultry farmer with a thick Maine accent and a farm on Route 100 in Morrisville. He also happens to run the only state-licensed slaughter facility in Vermont that caters to Muslims who practice halal slaughter. This is the Muslim tradition of swiftly slitting the throat of a domesticated meat animal with a sharp knife; the animal is believed to be killed instantly and painlessly (though there is some debate about that). Muslims, who are directed by their religion to eat halal meat, can purchase such meat in Vermont stores, but some prefer to do the slaughter themselves.

A Nose to Tail Heart to Heart

Brett Champlain | March 01, 2010 | Issues Archive

Brett Champlain

If I seem a little distracted, it’s most likely because I have to finish an order of cow’s tongue, warm up a duck’s heart, or explain the difference between fat-back and bacon to a curious but suspicious patron. It’s not that I don’t want to sit and talk—I’d love to have a beer with you, talk about where our ingredients come from, let you know that the rabbits really do like to be fed carrots, note the difference between Muscovy and Peking duck. It’s just that right now, there’s a couple in front of the Belgian taps who are waiting on their cheese plate. Be right back…

4th of July Feast

Sam Comstock | June 01, 2007 | Summer '07 | Issue one

Meat grilling

It’s that time of year again, when you grill your steak and hamburgers to perfection in  the backyard. I’m not sure which part I enjoy most – deciding which type of beef to eat, smelling the meat as it cooks, eating it, or realizing there’s almost nothing left to clean off the dishes!

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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.