• 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


Turkey Broth

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  • Ready in: 30 minutes prep
  • Serves: 6
  • Complexity: very easy
Turkey Broth

Adapted from: Nourishing Traditions, by Sally Fallon (NewTrends Publishing, 1999).


  • 1 half eaten turkey


1. Take all the meat off the bones of a cooked, half-eaten turkey and set the meat aside for another use.

2. Put all the bones, skin, etc. of the turkey into a large stock pot and cover with water.

3. Simmer for 1 to 2 days.

4. Strain off all the non-liquid material and you have an excellent turkey broth.

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