• 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 Local Oils

Cheryl Herrick | February 09, 2016 | Spring '16 | Issue thirty-six

Sunflowers in field

Netaka White remembers going to some of the first local food challenges in Vermont—potluck meals to which attendees would bring food that was entirely grown or raised within Vermont, or a 50-mile radius.

Set the Table with Bone Stock

Leda Scheintaub | November 24, 2015 | Winter '16 | Issue thirty-five

Set the Table with Bone Stock

When Rebecca Wood and I were writing The Whole Bowl a couple of years ago, we had no idea that bone-based broths were just about to become the next biggest thing in food.

Set the Table with Garlic

Laura Sorkin | August 24, 2015 | Fall '15 | Issue thirty-four

Basket of Garlic

If you search the word garlic online, you may end up believing it is the panacea for all that ails us. Garlic was given to soldiers and athletes in ancient Greece to promote vigor.

Set the Table with Rabbit

Kate Spring Katie Sullivan | May 26, 2015 | Summer '15 | Issue thirty-three

Sarah Ouellette of Silver Ridge Rabbitry

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

Set the Table with Cultured Foods

Leda Scheintaub | February 11, 2015 | Spring '15 | Issue thirty-two

Pickled turnips

Introducing bold-flavored ferments—from the spicy kick of kimchi to the sour tang of kefir and the refreshing effervescence of kombucha and beyond—into your culinary repertoire opens a new world of taste sensations. Fermentation becomes a happy compulsion.

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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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