• Dairy Donations: Finding a Home for Excess Milk
  • Dairy Donations: Finding a Home for Excess Milk

    The Vermont Milk Commission recently released a report of recommendations for advancing supply management in the dairy industry. True supply management is a complicated task that stems from a simple goal: stop creating too much milk. But while we have too much milk in the system overall, we have not enough milk going to some households that want it. Foodbanks on average distribute one gallon of milk per person every year - even though demand is high. How does our "extra" milk get to consumers who want it but can't afford it?  

    Read more


Poutine Gravies—Sausage Gravy

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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.


  • 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


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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