• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • 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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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Cheese Puffs—Orb Weaver Farm

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Cheese Puffs

 This cheese puff recipe is an elegant and fun way to begin a winter feast.


  • 1 1/2 quart, heavy-bottom saucepan
  • 1 cup water
  • 6 Tbs. unsalted butter
  • 1 tsp. salt
  • 1/8 tsp. ground pepper
  • 3/4 cup all-purpose flour
  • 4 large eggs
  • 4 ounces grated Orb Weaver cheese
  • 2 baking sheets covered with parchment paper


1. Heat oven to 425 degrees. Bring the water to a boil with the butter, salt, and pepper, and boil until butter is melted.

2. Meanwhile, measure out the flour. Remove the butter and water mixture from the heat and stir in the flour all at once. Beat with a wooden spoon for a few seconds, then return to the heat and stir over medium-high heat for a minute or two.

3. Put the hot mixture into the bowl of the mixer, and start beating it with the paddle (or beat it vigorously with a wooden spoon). Add the eggs, one at a time, making sure each egg is incorporated before adding the next one, and continue beating. Add the grated cheese to the warm mixture.

4. Put scant tablespoons of the mixture onto parchment paper. You should have approximatley 40. Bake until they are golden brown and have doubled in size, about 20 minutes.

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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.