• 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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Community & History

Classy Wheat

Students at The Putney School separate the wheat from the chaff

Katie Ross | April 03, 2013 | Issues Archive

Putney school students winnowing wheat

Last year, I arrived at The Putney School as their new gardener and was tasked with getting the high school students at this Putney boarding and day school excited about gardening. Early on, the farm manager told me he had planted some wheat on the edge of one of the farm’s hayfields. I was intrigued.

The Story of Bread

Caroline Abels | April 03, 2013 | Issues Archive

Woodcut of Baker and Oven

Green Mountain Flour, a new artisan bakery in Windsor owned and operated by Zachary Stremlau and Daniella Malin, takes a unique approach to its craft: it uses local wheat, local milling, and local fuel to create its flours, breads, and pizzas. Here, woodcuts that comprise the bakery’s logo tell “the story of bread,” echoing a time in early New England when, according to Zachary and Daniella, “the farmers knew the miller, the miller milled with stone, and the baker baked with fire.”

A Passion for Artisan Soap

Joann Darling | March 01, 2013 | Issues Archive

A Passion for Artisan Soap

My soap-making journey started a decade or so ago, when I was becoming more and more sensitized (allergic) to mainstream, detergent-type soaps. Eventually I just couldn’t use them anymore. As I researched the subject, I became alarmed at what was being used in cosmetic products on the market, not to mention all the harmful chemicals leaching into our waterways as a result of those products. I decided to start making my own soap, and the enthusiasm I had back then for soap making has now turned into a passion and a business for me. My only regret is that I didn’t start making them sooner!

Barnstorming

Incarcerated Vermonters help save treasured buildings

Sarah Alexander | December 08, 2012 | Winter '13 | Issue twenty-three

Amanda Griggs, bottom row second from left; upper left and bottom left Corrections Department administrators.

Barns, of course, are a staple in Vermont agriculture, providing a place to house livestock, store hay and grain, and keep farm vehicles and equipment. Unfortunately, though, their upkeep can be dauntingly expensive and time consuming, especially with cows to milk and food to produce.

A Mobile Market Finds Its Way

Khristopher Flack | December 07, 2012 | Winter '13 | Issue twenty-three

The Lunchbox

A little after 10:00 a.m. on a chilly October morning in Newport, the traffic at the intersection of Main street and Coventry street is as steady as usual. Traffic lights turn, some cars move, others stop; the rhythm of routine here is strong.  But at the edge of this routine, along the curb, Meghan Stotko is doing something eye-catching: building a multi-tiered display of local food that’s part billboard, part art installation.

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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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