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Helps to Implement Vermont’s New Water Quality Law, Ends Conservation Law Foundation Lawsuit
By Ryan Patch, VAAFM
Today, Vermont’s Secretary of Agriculture, Chuck Ross, issued his revised decision regarding the Conservation Law Foundation (CLF) petition to require mandatory Best Management Practices (BMPs) for farms in the Missisquoi Bay Basin. The Revised Secretary’s Decision makes a threshold determination that BMPs are necessary in the basin to achieve compliance with Vermont’s water quality goals. The revised decision is available today on the Vermont Agency of Agriculture, Food and Markets (VAAFM) website http://agriculture.vermont.gov/water-quality/news-events/clf-petition
“Since my initial decision, Vermont has adopted landmark water quality legislation, Act 64, the Vermont Clean Water Act,” said Ross. “The Agency, coordinating with CLF, has responded to this directive from our lawmakers, and my Revised Decision contains a framework under which the Agency of Agriculture and Vermont farmers will continue to work together to improve agricultural water quality in the Missisquoi Bay Basin.”
“I believe the farm assessment and BMP implementation timelines we negotiated in good faith with CLF align well with the implementation plans required by the Total Maximum Daily Load (TMDL) and Act 64,” Ross added. “I would also like to thank CLF for their forthright collaboration throughout this process as we worked to develop a settlement which will be workable for farmers as well as meet Vermont’s water quality goals.”
The Secretary, in his revised decision, has determined that BMPs are generally necessary on farms in the Missisquoi Bay Basin watershed to achieve compliance with state water quality goals. BMPs are site specific conservation practices beyond those required by the Required Agricultural Practices (RAPs) regulations.
In May 2014, CLF petitioned the Agency to impose mandatory BMPs on farms in the Missisquoi Bay Basin. In a November 2014 decision, the Secretary denied the petition. CLF appealed to the Vermont Superior Court in December 2014. On June 16, 2015, Governor Shumlin signed into law Act 64. The new legislation changed considerations that formed the basis for the Secretary’s initial decision. Given the new legislation and CLF’s appeal, the Secretary revised his earlier decision. The proposed revised decision was put out for public comment and the Agency held a public hearing in St. Albans on November 12, 2015 to provide farmers and other affected citizens and stakeholders an opportunity to be heard. The issuance of the Revised Secretary’s Decision today is one of the final steps in settling the CLF petition and lawsuit.
The Revised Decision provides a framework for outreach, education and assessment of farms in the watershed and a process for farm-specific development and implementation of a Farm Plan to address identified water quality resource concerns, where needed. Farm assessments may conclude that practices required by the RAPs are sufficient to protect water quality and that BMPs may not be required due to a farm’s specific characteristics or management.
The Secretary’s Revised Decision can be found at http://agriculture.vermont.gov/water-quality/news-events/clf-petition or a copy can be requested by calling the Agency at 802-828-2431. The Agency is providing a copy of the decision to Missisquoi Bay Basin farms and stakeholders who submitted public comment. The Agency is also posting notice of its decision in area newspapers.
Since its inception in 2012, the Working Lands Enterprise Board (WLEB) has invested over $3.1 million dollars in 112 projects impacting every county of the state, leveraging just under $5 million in additional funds. Impacts to date include:
- 106 new jobs created by working lands grantees
- $12 million+ increase in gross income across all working lands grantees
On Thursday, February 4th, 2016 the Working Lands Enterprise Initiative annual report was submitted to the Vermont Legislature accompanied by a two hour presentation featuring a new 6-minute video and testimonials from four 2015 working lands grant recipients: Joe Buley of Screamin’ Ridge Farm in Montpelier; Karen Caron of Peaslee’s Vermont Potatoes in Guildhall; Parker Nichols of Vermont Wildwoods in Marshfield; and Andy Harper of Winterwood Timber Frames in East Montpelier.
Secretary of Agriculture Chuck Ross, Commissioner of Forests, Parks and Recreation Michael Snyder, Deputy Secretary of Agriculture Jolinda LaClair, and Deputy Secretary of Commerce Lucy Leriche each delivered remarks, and the four grant recipients presented overviews of their businesses and working lands projects, and discussed challenges and opportunities facing their sectors.
“Grantees that emerge from WLEB’s formal vetting and selection process represent an innovative and resilient cohort of working lands businesses,” said Ag Secretary Chuck Ross. “They possess the determination and ingenuity to not only grow their business, but also expand economic opportunity in their communities and throughout Vermont.”
“This grant allowed us to significantly expand the diversity of our product offerings, which we hope will enable us to keep people employed even when the timber framing market is down,” said Andy Harper of Winter Wood Timber Frames. “Working Lands is not only about growing ideas and expanding businesses, but about improving Vermont’s economy overall and keeping the landscape working.”
The Working Lands Enterprise Initiative 2015 Annual Report can be found here: http://workinglands.vermont.gov/node/737
The Working Lands Video can be found here: https://youtu.be/1Zh0PngLDLk
For more information about grant recipients in your area, visit: http://workinglands.vermont.gov/projects
The Working Lands Enterprise Initiative, (Act 142), is administered by the Agency of Agriculture, Food and Markets in partnership with the Vermont Department of Forests, Parks & Recreation and the Vermont Agency of Commerce and Community Development. The Working Lands funds are administered by the Vermont Working Lands Enterprise Board (WLEB), an impact investment organization whose mission is to grow the economies, cultures, and communities of Vermont’s working landscape by making essential, catalytic investments in critical leverage points of the Vermont farm and forest economy, from individual enterprises to industry sectors. For more information, visit http://workinglands.vermont.gov/
Here are just a few of the food and farming highlights we celebrated in 2015
Our cheese is tops!
- Vermont Cheese dominated the 2015 American Cheese Society Awards
46 of the 355 ribbons awarded at the 2015 American Cheese Society Competition went to Vermont cheesemakers, including 13 for first place
- First place awards for Jasper Hill, Cabot, Consider Bardwell, Franklin Foods, Parish Hill Creamery, Spring Brook Farm, Sweet Rower Farmstead, Vermont Creamery, Vermont Shephard
- Best in Show for: Jasper Hill
VT Specialty Food Producers reign supreme!
- Vermont specialty food companies take home 5 gold SOFIs (Specialty Outstanding Food Innovation) awards
- Fat Toad Farm (Outstanding product line for their goat’s milk caramel)
- Big Picture Farm (2 golds for Raspberry Rhubarb goat’s milk caramel and Chai goat’s milk caramel)
- Vermont Creamery (Cultured Butter Sea Salt)
- Wozz! Creative Kitchens (Kiwi Lime Salsa)
Best Beer in the World
- According to Beer Advocate, we make some of the best beers in the world…11 of their top 250 beers in the world are produced right here in Vermont by the Alchemist and Hill Farmstead Brewery.
Dairy & Meat Processing Boom…
Tremendous growth in meat and dairy processing sectors
- 23 new meat facilities (including packing plants, slaughterhouses, and pre-packaged retailers) have come online in the past 12 months, creating skilled jobs, expanded capacity, and economic opportunity for Vermont’s farmers. State total: 1922 facilities
- 20 new dairy processing facilities have come online since January 2015, with 10 additional plants under construction. We also have 4 plants undergoing multimillion dollar upgrades with new equipment and products. State total: 135 processing facilities
We lead NE in Dairy!
- 63% of all the milk in New England is produced right here in VT
- Dairy brings $2.2 Billion in economic activity to our state each year
- Sales of VT dairy products exceed $1.3 billion annually
Syrup is as Sweet as Ever!
- We continue to be the national leader in maple syrup, producing more than 41% of the nation’s maple crop.
- We have 4.5 million taps in the state!
Creating Jobs, Preserving our Landscape…
- Working Lands grants supported the creation of 65 new jobs this year
Domestic Export Expands our Vermont Brand…
“Harlow’s Vermont Farm Stand” at Boston Public Market, a partnership between Harlow Farm in Westminster, Agency of Ag, and the Department of Tourism, now features 35+ Vermont products.
- More than 1 million shoppers are expected at the market annually!
- Exposure for our best-in-class-products, right in the heart of Boston
The Vermont Building at the Big E = huge economic opportunity
- In 2015, 29 companies exhibited their products at the building grossing $1.68 million in sales
- More than 1 million visitors experienced the Vermont brand in the Vermont Building!
Caption: Top Chefs from the Vermont Agency of Agriculture celebrate their victory: Tonia Emmons, Matt Wood, Hunter Thompson, Alan Graham, and judge/Champlain Valley Union High School Student, Eva Rocheleau Photo by: Hannah Reid
Farmers, producers, and localvores from across Vermont converged on Wednesday, January 27 for the 5th annual Consumer Night at the Vermont Farm Show in Essex Junction. Held on the second night of the Farm Show, Consumer Night celebrates the diversity of Vermont agriculture with the Winter Buy Local Market and Capital Cook-Off.
The Winter Buy Local Market featured over fifty farmers and producers of local cheese, meat, fruits and vegetables, milk, maple syrup, jams, culinary oils, honey, wine, beer, spirits, wool, and handmade crafts as well as ready-to-eat prepared foods such as Maple Wind Farm’s bacon hot dogs and ice cream cones from Kingdom Creamery. Over 500 people shopped and grazed their way through the local product booths, and three raffle prizes were awarded to lucky Buy Local Market customers.
After a long day of debate in Montpelier, members of the Vermont House of Representatives’ Committee of Agriculture arrived just in time to compete the Capital Cook-Off against members of the Vermont Senate Committee of Agriculture and the Vermont Agency of Agriculture. Hosted by Vermont Secretary of Agriculture Chuck Ross and Deputy Secretary Diane Bothfeld, the Cook-Off gives teams only one hour to shop the Buy Local Market and prepare an attractive, delicious, and locally-sourced dish.
Shirley Richardson of Vermont Chevon presented the cook-off’s secret ingredient: local chevon, or goat meat, while Representative Carolyn Partridge of Brattleboro shared a bonus secret ingredient from her own garden: Gilfeather turnip. The Gilfeather, a Vermont original, is currently under consideration to become the official state vegetable.
The use of chevon highlighted the emerging goat meat industry in Vermont, represented not only by Vermont Chevon but also by Huard Family Farm of Craftsbury (a Buy Local Market vendor) and Pine Island Farm in Colchester (a Farm Show exhibitor). Goat meat, the most widely consumed meat in the world, has gained increasing attention from Vermont chefs and consumers while adding value to Vermont’s dairy goat industry by utilizing surplus livestock.
After a demanding hour of cooking, all three teams demonstrated creativity and culinary skill in turning chevon, Gilfeather turnip, and dozens of other local ingredients into delicious meals. A team of 2015 Junior Iron Chef Vermont champions from Champlain Valley Union High School—Jaida Breck, Emily Gilman, Kaitlin Robert, Madison Tobrocke, and Eva Rocheleau—also participated in the competition and judging.
A team of judges—including Andrew Burke of Scout & Co., Clarina Cravins of Healthy Living, Steve Marinelli of Milton Schools, Sally Pollak of the Burlington Free Press, Brian Roper of Sodexo, Lt. Governor Phil Scott, Lyndon Virkler of New England Culinary Institute, and Allison Weinhagen of City Market—declared the Vermont Agency of Agriculture team the Capital Cook-Off champions for the second year in a row.
The team’s winning dish, a goat meat stew, featured St. Hilaire Family Farm’s black currant marinade along with onions, garlic, celery, carrots, tomatoes, spices, and fresh local herbs. The stew was presented on a bed of mashed Gilfeather turnip and served with biscuits made with bacon and smoked maple syrup—by all accounts, the flavorful biscuits put the team’s dish over the top and into the winner’s circle. However, all three teams’ scores were close, and everyone appeared to enjoy the friendly competition. The Agency team members – Tonia Emmons, Alan Graham, Hunter Thompson, and Matt Wood—were thrilled with their dish and say they were proud to have participated in such a fun and exciting event celebrating local foods.
Caption: The Winning Dish Photo by Matt Wood
Consumer Night attendees also participated in Vermont’s Universal Recycling and Composting Initiative, with help from the Agency of Natural Resources and Chittenden Solid Waste District Waste Warrior volunteers who demonstrated how to keep recyclables and food scraps out of the trash.