2016 Fancy Food Show

2016 Fancy Food Show

We are going to the show! For any prospective buyers, we will be exhibiting at the Fancy Food Show in New York City, June 26 – 28, 2016. Not open to the public, this is a trade show for retailers around the world to try some of the best artisanal food out there.

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A Quick Lesson in Vermont Vocabulary or What Exactly is a Flatlander

A Quick Lesson in Vermont Vocabulary or What Exactly is a Flatlander

Life is different in Vermont. From my house I would have to drive about 30 miles before I encountered a traffic light. There is only one area code for the entire state. Our wealthiest resident ranks second from the bottom in comparison the other 50 states’ millionaires. On the other hand we are ranked number 5 on the list of most college degrees per capita.

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Sugarmaker’s Cut

Sugarmaker’s Cut

The Sugarmaker’s Cut™ is our best syrup of the season. Like pizza and, ah, other things, even when maple is not at its best, it is still really good. But there are days when the flavor is sublime and that’s the product we hold out for. People who work in the maple industry anticipate these special days by bringing in old mason jars and bottles so they will have a container on hand when they come around.

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The Sugarhouse

The Sugarhouse

From the tank room, the sap is filtered through a reverse osmosis machine. The RO, as it is known, is the same technology used to supply communities with clean drinking water. For us, it removes up to 90% of the water from the sap before we boil it. This is the revolutionary bit of kit that has transformed modern sugarmaking over the last several decades. Without it, we would need to use eight times as much fuel.

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Smoking Syrup For Fun & Profit

Smoking Syrup For Fun & Profit

What takes hundreds of hours, lots of metal, lungs of steel, and the patience of the Buddha? Turning ordinary maple syrup into extraordinary smoked maple syrup. At Runamok Maple, several dedicated friends and staff members devoted themselves to creating the best smoked maple syrup you’ll find. How Eric and Laura chose me to join the team, I’ll never know; I’m a goatherd by training!

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Journal & Recipes

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