Main Street Arts hosts 'Taste of the Arts'


SAXTONS RIVER >> A look under the covers of the magazine publishing business will be the topic of a talk at Main Street Arts Thursday, Sept. 15 at 6 p.m.

The first in this year's Taste of the Arts series features Saxtons River residents Meg Lucas and Barbi Schreiber, who founded and publish the successful quarterly magazine Vermont's Local Banquet, which is "devoted to covering local food, sustainable farming and the many people building the Vermont food system."

Recent articles have highlighted establishing gardens at workplaces, raising and eating crickets, how keeping pigs can be a boon to cheesemakers, all about WWOOFing, Vermont butter makers, raising taters and the official designation of the Gilfeather turnip as the Vermont state vegetable.

The 9-year-old magazine states that its purpose is "to promote and support our local communities," by focusing on fresh, local, wholesome foods grown and made in Vermont, which will preserve the environment, grow the economy and enhance nutrition.

Through its stories, the magazine hopes to show the connections between local food and Vermont communities and how Vermonters are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how the state's agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

The talk will be preceded by a locally-prepared dinner.

Reservations are required by Tuesday, Sept. 13 and can be made by contacting MSA at 802-869-2960, e-mailing or online at Tickets for the talk and dinner are $24 for adults and $12 for children under 12 accompanied by an adult.

The series has a food-related theme this year, with the Oct. 13 event a dinner and talk with Michael Klug, chocolatier of L.A. Burdick Chocolates.

Now in its 28th year, Main Street Arts is a non-profit community arts center dedicated to serving the creative needs of the greater community by encouraging creative exploration and expression through a wide range of experiences. Further information is available at


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