• 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


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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