• 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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Set the Table

Set the Table with TV dinners

Helen Labun | February 22, 2017 | Spring '17 | Issue forty

VT dinners; photo by Natalie Pelham

“I unabashedly describe myself as a local food advocate,” wrote Marlboro College student Nathaniel Brooks in 2015, as he was launching his new business. “I see re-localizing our food system as a key lever for shifting our culture away from its current path toward one of greater interconnection, mindfulness, and sustainability.”

My Family’s French Canadian Kitchen

A petite vegetable farm in Saint Armand shares lessons in profitability.

Dorothy Read | November 15, 2016 | Set the Table

tourtière

Whenever I catch a whiff of cinnamon or cloves, my mind drifts to my mother’s kitchen and the French Canadian food traditions that shaped how I learned to cook.

Set the Table with Poutine

Claire Fitts Georges | November 15, 2016 | Winter '17 | Issue thirty-nine

Cheese curds

I grew up in California, in a world of dayboat salmon, tofu, and spinach salad. I only became vaguely aware of the odd sounding “poutine” when I moved to Vermont. French fries with gravy and cheese curds? I mean, that all sounds weird enough without including the word “curds” at the end.

Set the Table with…Figs

Alix O’Meara | August 17, 2016 | Fall '16 | Issue thirty-eight

Figs

Figs may not seem like a Vermont kind of crop—the fruits are more associated with warmer climates. However, one local Vermonter has dug into his Italian roots and has been successfully growing figs for five years.

Set the Table with…Crickets

Pamela Hunt | May 25, 2016 | Summer '16 | Issue thirty-seven

Table with baked goods

Like many new fathers, Stephen Swanson wanted to do something to make his children’s world a better place. After reading a 2013 report by the United Nations Food and Agriculture Organization about the health and environmental benefits of eating insects, he told his wife, Jen, that he wanted to start a cricket farm in their Williston garage.

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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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