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All Vermont residents should have access to nutritious local foods they can afford, and Vermont farms should all be profitable. However, many people in our state struggle with the rising...
Resources
Consumers are concerned about where their food comes from, yet may not realize that the majority of local grain-based products (e.g., flour, bread, baked goods, beer, and spirits) are not...
Over a quarter of Vermont farms (1,833) sell directly to consumers through farmers markets, Community Supported Agriculture (CSA), and other “direct market” channels.1 Direct markets are critical because they allow...
For generations, Vermont has been defined by dairy, an industry that has an economic impact of $2.2 billion annually and adds nearly $3 million in circulating cash daily. Wherever you...
Stories
At Maple Wind Farm in Huntington, the beef cattle “harvest their own feed,” as farmer Bruce Hennessey likes to say.
Two small-scale poultry slaughterhouses—the first of their kind in Vermont—are allowing pastured Vermont chicken to be sold in stores, for the first time in years.
White walls and stainless steel sinks and industrial-sized freezers and workers in smocks may not form our image of “local food.” But if Vermont agriculture and food production are to remain viable, places like the Mad River Food Hub might become increasingly necessary.
On a sunny spring day earlier this year, hundreds of brown trout were swimming in their large tanks on Curtis Sjolander’s Mountain Foot Farm in Wheelock.