• 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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Mark Kurlansky's "The Food of a Younger Land"

The Eating Habits of Americans (from the 1930s WPA chronicles)

Photos from the Library of Congress Prints & Photographs Division.

Written on

December 01 , 2012

In the 1930s, writers for the Works Progress Administration (WPA) chronicled the eating habits of Americans. Here are some Vermont excerpts, as collected in Mark Kurlansky’s The Food of a Younger Land:

 

From “Vermont Foods” by Cora Moore

Sour Milk Doughnuts: No native Vermonter goes without doughnuts for breakfast, even if mother has to get up before-hand to make them. The recipe?—2 cups of flour, 3/4 teaspoon soda, 1 teaspoon of cream of tartar, 3/4 teaspoon of salt, and a dash of nutmeg sifted together. Add a beaten egg, 1/2 cup sugar, tablespoon melted butter, and 1/2 cup sour milk. Knead on the board adding flour, if necessary; cut and fry in deep fat. For Sugared Doughnuts, when cool, shake in a bag with some confectioners’ sugar. Blueberry griddlecakes are a Vermont Sunday morning breakfast.

From “Eating in Vermont” by Roaldus Richmond

As a rule Vermonters are not enthusiastic about salads or fish, favorites with the sophisticated, although Vermont gardens and Vermont lakes and streams offer a wealth of possibilities for both dishes. Fancy foods and frothy things are not popular in the state, whose people go for plain, solid, substantial foodstuffs.

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