• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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Winter '14 | Issue twenty-seven

Last Morsel—From Farm to Spa

Gretchen Gross | November 28, 2013 | Commentary

Spa salts

As Cynthea Wight Hausman was growing up—first on a commune in Cambridge, Massachusetts, and later on her family’s New Hampshire homestead—fresh and organic foods were plentiful. In her teens, Cynthea made her own remedies and lotions from herbs and flowers gathered from the woods and gardens surrounding her home.

Farmers' Kitchen—Vermont Vinegar

Megan J. Humphrey | November 28, 2013 | Farmers' Kitchen

Nick Cowles

Shelburne Orchards is located along the shores of Lake Champlain. The orchard has been in Nick Cowles’s family since the 1950s and he took it over in the 1970s.

Delivering the Goods in Windham County

Bonnie North | November 27, 2013 | Winter '14 | Issue twenty-seven

Delivery to Brattleboro Union High School

Back in 2008, teacher Hans Estrin’s ecology students at The Putney School heard that rallying cry and launched a well-intentioned project: Take the surplus from the 3-acre garden at the private and progressive Putney School and donate it for lunches at the public Putney Central Elementary School, just down the hill. “It was a great idea!” says Hans. 

Know Your Local-i-tea

With Wild or Cultivated Herbs, You Can Create Your Own Locally Grown Teas.

Alice Eckles | November 27, 2013 | Winter '14 | Issue twenty-seven

Illustration of Dandelion from Gerard’s General History of Plants, 1597

What’s the secret to staying warm and healthy although a long, cold Vermont winter? Many gardeners and herbalists would agree that teas made from our wild and garden herbs are the soothing secret to health and happiness, especially in winter.

Winter Bounty

Vermont growers use innovative structures and methods to feed us during the coldest months.

Brooke Werley | November 26, 2013 | On the Farm

High tunnels at Screamin' Ridge Farm

It is almost winter in Vermont. The familiar crunch accompanies the early riser’s first steps onto the frosted tips of grass. Where the garden once teemed with large leaves of Swiss chard and the sweetest of cherry tomatoes, there remain only a few flattened beet leaves and carrot tops left behind from the fall harvest.

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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

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