• 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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2009

Farming & Feasting with the Robinsons: Spring

Jesse Natha | March 01, 2009 | Community & History

Robinson Family Tree

In honor of the sugaring season, we're returning to some of our favorite articles on this topic from years past. Here is the Spring installment in a series that ran on the Robinson Family, who farmed for four generations on the Ferrisburgh property that is now the Rokeby Museum. The museum’s collection includes correspondence and household records detailing the family’s ways of farming, preserving, and eating.

Home for the Holidays—Vegan and Gluten-free Recipes

Raechel Barone | June 28, 2013 | Issues Archive

Raechel and Indira

Increasingly in my work as a baker and co-owner of On The Rise Bakery in Richmond, I am fielding questions such as, “My son-in-law is a vegan—do you have anything without dairy?” Or, “I was recently diagnosed with celiac disease—can you make a gluten-free dessert that my whole family will like?” One of our breakfast cooks even shared the following with us: “My grandmother seriously thought I could just eat around the pork in her baked beans, even though I’ve been a vegetarian since I was 10!”

Set the Table with Horseradish

Tatiana Schreiber | June 28, 2013 | Set the Table

Illustration: General History of Plants by John Gerard originally printed by Adam Islip Joice Norton and Richard Whitakers, London, 1633.

If, like many of us, you are struggling to pay for heat this winter and are keeping your thermostat down in the 50-degree range, you might like to know about a vegetable with an amazing capacity to warm you from the inside out. One taste—even one whiff—of the stuff and a jolt of heat travels from your nose to the top of your head and then permeates your entire body, guaranteed to banish any lingering chill. I’m talking about horseradish, that venerable old root that, in the Jewish tradition, is essential for a proper Passover Seder (the horseradish root, or moror, represents the bitterness of slavery).

The Return of the Root Cellar

Chris Chaisson | June 26, 2013 | Community & History

Storage barrels

The globalized food chain that Americans have increasingly relied on for over 50 years has begun to show its weaknesses—and inevitable failure. There are many weak links in the chain, but the weakest are storage and distribution. These aspects of modern food production contribute significantly to energy consumption: fossil fuel is required to ship food from far away, to keep food fresh during long–distance transport, and to store food over a long period of time. How can we opt out of this destructive system?

Farming & Feasting with the Robinsons: Autumn

Jesse Natha | September 01, 2009 | Community & History

Sketch from the Rokeby collection of woman sorting apples

When autumn arrives in Vermont, it’s as if the searing heat of summer is absorbed by the maple trees and expressed through their blazing foliage. This signals the fiery death of another growing season, and the rapid retreat to winter’s dormancy. Ann Robinson Minturn remarked on this bittersweet transition in a letter to her husband, Lloyd, in September 1866: “The country never could be lovelier in September, I am sure, than during the present one—but it is always a melancholy month for me.”

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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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