Hot off the presses in the Spring issue of Local Banquet: a tour of the new Vermont Packinghouse in Springfield, one of only two slaughterhouses in the country with public viewing windows that allow people to watch how meat is processed; an article on Putney chef Ismail Samad and his new project to bring affordable gleaned meals to Boston; and an essay by Fred Wiseman about his quest to find heritage Abenaki seeds. Plus, articles on the taste of grass-fed beef, farming solo, and making spring vineagars infused with dandelion, chickweed and nettle.
Read the issue at www.localbanquet.com or find it in paper form at food co-ops, restaurants, and natural food stores throughout the state. We also offer subscriptions for just $22. They make a great gift.