Hillsboro Sugarworks

by Dave and Susan Folino

Hillsboro Sugarworks is located in Starksboro, not far from the Appalachian Gap. Sections of our sugarbush have been tapped for well over 100 years by the Beane and Sweet families. In 2003, we had an opportunity to buy an adjoining woodlot. In researching the property we discovered that the original settler was named Thankful Sweet. We took this as a good sugaring omen, bought the land and tripled the size of our sugarbush. We currently tap over 14,000 trees on Hillsboro Mountain.

We started sugaring on a small scale in 1979. Each year thereafter we learned a little, grew a little, and improved our woods and sugarhouse, increasing production and efficiency. In the early 1980s we began supplying the Middlebury Natural Foods Co-op with bulk maple syrup. Our relationship is long and appreciated.

We are currently one of the largest certified organic maple producers in Vermont, and the largest producer/direct marketer in the state, but our goal is not to be big, it’s to be sustainable. We try to combine environmental conservation with sensible innovation. Over the past couple of decades we have been selected as Vermont’s Outstanding Sugarmaker, and have won several awards for our careful forestry practices.

Co-op members are urged to come and see where their syrup comes from. We like having visitors and our sugarhouse is accessible, with only a short hike.

http://www.hillsborosugarworks.com

Vermont Smoke and Cure

by Chris Bailey

Vermont Smoke and Cure continues the tradition of craftsmanship Vermonters are famous for. We craft our meats in small batches according to recipes grown from our Vermont history and refined during 45 years of experience.

We brine our hams and bacons with Vermont maple syrup before smoking them slowly over maple wood and corncobs. For you, the result is a perfect balance of maple, smoke, salt and pork— “damn fine” flavor you won’t find anywhere else.

Our history stretches back to 1962, when French-Canadian Roland Lefevre started Roland’s smokehouse in South Barre. Today we still use the methods and recipes he developed by marrying Vermont traditional ingredients with old-world recipes.

Vermont Smoke and Cure works to revive diverse, sustainable Vermont agriculture by creating value for Vermont farmers. We do this by providing meat processing services to over 600 farmers annually and by purchasing meats from them for use in our own products when possible. Look for our natural snack sticks and our upcoming Vermont Grown bacon, ham and sausages made from meats raised in Vermont.

Vermont Smoke and Cure remains a sister company of The Farmers Diner, in Middlebury’s Marbleworks district – which serves our bacon, ham and sausages. Whether you try our bacon for breakfast, ham for lunch or sausage for dinner, enjoy!

http://www.vtsmokeandcure.com/

King Arthur Flour

Submitted by the King Arthur Flour Company

Founded in Boston in 1790 and now based in Norwich, Vermont, King Arthur Flour is America's oldest flour company. During its two centuries of business, King Arthur Flour has grown from a regional staple to a brand known nationwide for its superior flours and its passion in sharing the joy of baking; from a small mail-order business in 1990 to the nation’s premier baking resource today; and from a family-owned operation for five generations to a 100 percent employee-owned company.

King Arthur flours are available in grocery stores in all 50 states and are known by avid bakers for their consistent performance and lack of unnecessary chemical additives. The company offers more than 1,000 high-quality baking tools and ingredients, and dozens of premium baking mixes, through its catalogue, online at kingarthurflour.com, and at The Baker’s Store in Norwich. The King Arthur Bakery is revered locally and respected nationally as one of the best places to find artisan breads and hand-crafted pastries.

King Arthur Flour offers many educational opportunities at its Baking Education Center in Norwich; through its Life Skills Bread Baking Program, which teaches schoolchildren nationwide to bake bread and encourages them to share it with people in need; through its free Traveling Baking Demos; and via online resources including baking tutorials, live chat, and more than 1,200 free recipes. The company has also published four cookbooks, including the James Beard Awardwinning King Arthur Flour Baker’s Companion.

Through its products, publications, and educational programs, King Arthur Flour strives toward its mission: to support and expand all aspects of baking by being the highest quality product, information, and education resource for, and inspiration to, bakers worldwide.

http://www.kingarthurflour.com/

Contact: info@middleburycoop.com


	Hillsboro Sugarworks by Dave and Susan Folino Hillsboro Sugarworks is located in Starksboro, not far from the Appalachian Gap. Sections of our sugarbush have been tapped for well over 100 years by the Beane and Sweet families. In 2003, we had an opportunity to buy an adjoining woodlot. In researching the property we discovered that the original settler was named Thankful Sweet. We took this as a good sugaring omen, bought the land and tripled the size of our sugarbush. We currently tap over 14,000 trees on Hillsboro Mountain. We started sugaring on a small scale in 1979. Each year thereafter we learned a little, grew a little, and improved our woods and sugarhouse, increasing production and efficiency. In the early 1980s we began supplying the Middlebury Natural Foods Co-op with bulk maple syrup. Our relationship is long and appreciated. We are currently one of the largest certified organic maple producers in Vermont, and the largest producer/direct marketer in the state, but our goal is not to be big, it’s to be sustainable. We try to combine environmental conservation with sensible innovation. Over the past couple of decades we have been selected as Vermont’s Outstanding Sugarmaker, and have won several awards for our careful forestry practices. Co-op members are urged to come and see where their syrup comes from. We like having visitors and our sugarhouse is accessible, with only a short hike. http://www.hillsborosugarworks.com Vermont Smoke and Cure by Chris Bailey Vermont Smoke and Cure continues the tradition of craftsmanship Vermonters are famous for. We craft our meats in small batches according to recipes grown from our Vermont history and refined during 45 years of experience. We brine our hams and bacons with Vermont maple syrup before smoking them slowly over maple wood and corncobs. For you, the result is a perfect balance of maple, smoke, salt and pork— “damn fine” flavor you won’t find anywhere else. Our history stretches back to 1962, when French-Canadian Roland Lefevre started Roland’s smokehouse in South Barre. Today we still use the methods and recipes he developed by marrying Vermont traditional ingredients with old-world recipes. Vermont Smoke and Cure works to revive diverse, sustainable Vermont agriculture by creating value for Vermont farmers. We do this by providing meat processing services to over 600 farmers annually and by purchasing meats from them for use in our own products when possible. Look for our natural snack sticks and our upcoming Vermont Grown bacon, ham and sausages made from meats raised in Vermont. Vermont Smoke and Cure remains a sister company of The Farmers Diner, in Middlebury’s Marbleworks district – which serves our bacon, ham and sausages. Whether you try our bacon for breakfast, ham for lunch or sausage for dinner, enjoy! http://www.vtsmokeandcure.com/ King Arthur Flour Submitted by the King Arthur Flour Company Founded in Boston in 1790 and now based in Norwich, Vermont, King Arthur Flour is America's oldest flour company. During its two centuries of business, King Arthur Flour has grown from a regional staple to a brand known nationwide for its superior flours and its passion in sharing the joy of baking; from a small mail-order business in 1990 to the nation’s premier baking resource today; and from a family-owned operation for five generations to a 100 percent employee-owned company. King Arthur flours are available in grocery stores in all 50 states and are known by avid bakers for their consistent performance and lack of unnecessary chemical additives. The company offers more than 1,000 high-quality baking tools and ingredients, and dozens of premium baking mixes, through its catalogue, online at kingarthurflour.com, and at The Baker’s Store in Norwich. The King Arthur Bakery is revered locally and respected nationally as one of the best places to find artisan breads and hand-crafted pastries. King Arthur Flour offers many educational opportunities at its Baking Education Center in Norwich; through its Life Skills Bread Baking Program, which teaches schoolchildren nationwide to bake bread and encourages them to share it with people in need; through its free Traveling Baking Demos; and via online resources including baking tutorials, live chat, and more than 1,200 free recipes. The company has also published four cookbooks, including the James Beard Awardwinning King Arthur Flour Baker’s Companion. Through its products, publications, and educational programs, King Arthur Flour strives toward its mission: to support and expand all aspects of baking by being the highest quality product, information, and education resource for, and inspiration to, bakers worldwide. http://www.kingarthurflour.com/ Contact: info@middleburycoop.com