• News & Commentary: SNAP Data in Court
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • News & Commentary: SNAP Data in Court

    Last week, Civil Eats ran an extended article on a battle that’s gone to the Supreme Court over access to retailers’ SNAP benefits data. The article points out the many possible implications of this data release, including how plays into the conversation around whether (or, how) to use SNAP to shape Americans’ diets.

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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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Recipes tagged with: Gluten-free

  • Time: 30 minutes prep; 20 minutes on stove
  • Complexity: easy

Alu-Mattar-Gobi

Alu-Mattar-Gobi

Try cooking this simple yet healthful meal. It is a favorite for kids and adults alike!Try cooking this simple yet healthful meal. It is a favorite for kids and adults alike!

  • Time: *7 hours to soak: 30 minutes prep; 30-40 minutes to bake
  • Complexity: medium

Cornbread—Gluten-free

Cornbread

Adapted from The New Moosewood Cookbook

  • Time: 10 minutes prep; 10 minutes to cook
  • Complexity: easy

Everyday Johnnycakes

johnny cakes

“A 2-qut. basin full of equal parts of sweet milk and buttermilk—3 tablespoonfuls of cream—2 teaspoonfuls of pearlash—meal so that it will pour—a little salt.”

—Robinson family recipe

 

  • Time: 24 hours
  • Complexity: medium

Crème Fraîche

Crème Fraîche

I begin with fresh, raw cream straight from the refrigerator. If you prefer, you can use pasteurized half-and-half as long as it is not ultra pasteurized. (Culturing is said to restore many of the enzymes destroyed during pasteurization.) Raw cream crème fraîche will keep 7 to 10 days, while the pasteurized product will keep about two weeks.

  • Time: 20 minutes prep; bake 30 minutes
  • Complexity: medium

Pumpkin Tarts

Pumpkin Tarts

These festive treats are delicate to handle and are surprisingly healthy for a dessert that has a custard-like filling and a tart-style crust. Serve them with a dollop of local whipped cream on top. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

  • Time: 20 minutes prep; bake 20 minutes; 15 minutes on stove
  • Complexity: medium

Buckwheat And Cornbread Stuffing

Buckwheat And Cornbread Stuffing

This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish.This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

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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.