• 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. 

    Read more


Pot Roast with Tomatoes, Cinnamon, and Allspice

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Pot Roast

Here’s a favorite grass-fed beef recipe for a busy after-school meal. I love using my crock pot for it! Adapted from Deborah Krasner’s Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Stewart, Tabori & Chang, 2010).


  • 2 lbs. grass-fed chuck roast
  • kosher salt
  • 1/4 cup olive oil
  • 3 onions, cut into small pieces
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • black pepper
  • 1 (28-oz.) can chopped tomatoes
  • 1 Tbs. white wine or vermouth
  • 1 tsp. molasses or maple syrup


Bring meat to room temperature and blot dry. Sprinkle with salt and let sit for 30 minutes. You can cook the onions and spices in a braising pot and add the meat and tomatoes, assuring the liquid reaches three-quarters way up the meat. Bring to a simmer and reduce heat until meat is tender (4–5 hours) or cook in a 275 °F oven for a similar time. Remove meat with tongs and let rest for 15 minutes. Cook the sauce down to concentrate flavors. Taste for seasonings if necessary. If serving as a roast, slice across the grain over rice or pasta. If serving as a pasta sauce, shred the meat and return it to the gravy.

Serves 6 as a roast or 10 shredded for pasta sauce.

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