Everybody knows what's new in Vermont agriculture. It's the small
farm, the niche market, the "artisanal" cheese-maker, the
"farm-to-plate" producer growing food sold to the increasing corps of
"localvores," a word that did not exist a decade ago and is now part of
the everyday lexicon.
As is often the case, what "everybody knows" isn't exactly true.
Oh, it isn't exactly false,
either. That "very upstart agriculture," as one local farming expert
put it, is thriving and growing in Vermont even more than in most other