"Your magazine pleasantly cap-tures the agricultural spirit of our region. While highlighting the fabric of our local com-munities, you are also helping to weave it by giving voice to our many neighbors who are quietly producing good food from the land; I feel a true connection with them. In fact, whenever I spend time reading an issue of Local Banquet, I half expect to come away with dirt under my own fingernails. That's a good feeling to have."

Allan Reetz
Hanover Consumer
Cooperative Society
(The Co-op Food Stores
of Hanover and Lebanon)

winter 2010 | issue eleven

Editor's Note

A Breed Apart

A Boost to Butchers

We Have Sausage

Farming and Feasting with the Robinsons: Winter

Close to Home

Dairy farmers raise veal—with a conscience

Older dairy cows—steady source of local beef

Windowsill Greens

How to Cut a Chicken

Custom Meat Processors

Farmers' Kitchen

Last Morsel


© Vermont's Local Banquet 2007-2010