• 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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Poutine Gravies—Sausage Gravy

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Poutine

I’m pretty sure that pork is the state meat of Québec. It’s everywhere. So it’s only fitting to make a poutine gravy with pork sausage. Fitting and delicious.

Ingredients

  • 1 lb. Vermont breakfast sausage (loose, no casing)
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • pepper

Directions

Melt the butter in a medium pan over medium heat. Add sausage, break it up with a spoon or fork, and cook it until it is cooked through. Remove the sausage and set aside, but keep the fat in the pan. Continue cooking over medium heat.

Whisk in the flour with a fork and keep stirring until there are no lumps and it starts to dry out. Slowly add milk, one splash at a time, incorporating it into the flour mixture, taking care to whisk out any lumps. Once the mixture becomes loose, whisk in the rest of the milk and add salt and pepper to taste. Mix the sausage back in and remove from heat.

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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.