• 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. 

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Articles tagged with: Spring

Set the Table with Maple Mixed Drinks

Claire Fitts Georges | April 03, 2013 | Set the Table

Artesheady Punch

Originally appearing in our Spring 2013 issue, this article gets creative with Vermont maple and Vermont spirits. In this very maple-y week we're returning to some of our favorite articles on how to enjoy maple syrup! 

Farming & Feasting with the Robinsons: Spring

Jesse Natha | March 01, 2009 | Community & History

Robinson Family Tree

In honor of the sugaring season, we're returning to some of our favorite articles on this topic from years past. Here is the Spring installment in a series that ran on the Robinson Family, who farmed for four generations on the Ferrisburgh property that is now the Rokeby Museum. The museum’s collection includes correspondence and household records detailing the family’s ways of farming, preserving, and eating.

Taste of Place: Maple

Helen Labun | March 01, 2011 | Issues Archive

John Elder

There are people in Vermont who prefer fake maple syrup—not just people who are looking for something cheaper but who actually prefer the stuff made of corn syrup. There are other people in Vermont who don’t talk to those fake syrup types. And there are Vermonters who stand by Grade B for all occasions and others who keep a little Fancy on hand. 

Appreciating Neighbors

Mari Omland and Laura Olsen | February 22, 2017 | Commentary

Photo courtesy of Green Mountian Girls

“Neighbor” and “community” are two words that show up frequently in our weekly farm blog.

Farmers' Kitchen—Singular Syrup

| February 22, 2017 | Spring '17 | Issue forty

Birch trees in winter

A few years ago, our friend Bucky came home from a visit to his daughter in Alaska with a bottle of Alaskan birch syrup.

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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. 

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