• 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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Winter '17 | Issue thirty-nine

Editor's Note: Cabane a Sucre

Caroline Abels | November 14, 2016 | Issues Archive

Customs and Immigration border inspection station at Morses Line, Vermont, 1940; photo courtesy of Department Of Homeland Security

Our week of reviewing great maple stories of years past continues with this editor's note from Carrie Abels reflecting on Quebec traditions.

“If you’re going to Québec City, you have to visit a cabane à sucre,” said Claire. And her good advice was confirmed as soon as my partner and I walked into Cabane à Sucre Leclerc in Neuville on a chilly, snowy evening. . . 

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.

To Market, to Bank

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

Suzanne Podhaizer | November 15, 2016 | On the Farm

 Arial view of Les Jardins de la Grelinette

Québecois grower Jean-Martin Fortier draws a distinction between a good living and a good life.  “’A good living’ mostly refers to how much money you make,” he tells me during a phone call. A good life, in contrast, takes into account “how your time is spent, and to what purpose.”

Neighbors to the North—A Porcine Quest

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

Vermont Salumi Rosemary Sausage

Vermont Salumi, a small company making fresh sausages and hand-tied salami in the Italian tradition, is based just outside Plainfield.

Neighbors to the North—Fields of Gold

Katie Sullivan | November 15, 2016 | Winter '17 | Issue thirty-nine

Jack Lazor

Jack Lazor called me at 8:00 p.m. the other night, which surprised me. I’m used to dairy farmer hours, and 8:00 p.m is past bedtime for most dairymen and women I’ve known.

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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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