• 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. 

    Read more

0
Shares

Set the Table With Pickles

Jesse Natha | August 16, 2017 | Set the Table

Japanese pickles at Kyoto’s Nishiki Market. Photo by Jesse Natha.

Turn summer's vegetables into winter's flavor bombs. If you garden or own a membership in a CSA, you know high summer through autumn as the time of year when everything explodes, and the piles of produce accumulating on kitchen counters, mudroom floors, erupting from crisper drawers, and occupying idle porch swings have begun to impede normal daily routine.

People, Places, and Plates

Tutto in Famiglia at the Williamsville Eatery

Liz Guzynski | August 16, 2017 | Fall '17 | Issue forty-two

Woodfired pizza

You know how some buildings, even when they’re empty, seem as if their history is still alive, shimmering through the veil of the now? That’s how many people in Williamsville, Vermont, a bucolic community situated along Rock River, saw their old general store, sitting empty since 2007, after 185 years of continuous operation.

Set the Table with Bison

Lauren Griswold | August 16, 2017 | Set the Table

Thomas Hubbard offers an apple to “Big Dan.”

While the horned, haunched American bison usually evokes backdrops of western plains and peaks, it also inhabits the outskirts of humble Rutland, Vermont.

<<  1 2 [34 5 6 7  >>  

What we do

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. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.