Male: State of Vermont is an exciting and unique not as a piece of real estate geographically. For it’s residence Vermont is a state of mind a lifestyle, the second smallest population in the United States is a real estate of small farms, dairies and sugar grow and apples.
Perk Perkins: You got to love politics in Vermont, you know, anything will come out of Vermont politics versus which is one for. It's not a city stake over the place. You know we've done some of the most or shaking things in the country in the last ten years and offer domestic partnerships to the knowledge into the center a few years ago when they were independent.
It’s a really exciting state politically and it’s wonderful. The town government, town meetings, great self determination sense of local governments is really strong here. So from the government standpoint you might think of it some back quarter, it’s not. It’s a really fun place to live.
The lifestyle of course is fantastic like other places in the country and we are wonderful access to not with some streams and no traffic. You drive to work in the morning and you look in the wonderful things the whole way.
Male: Vermont ragged hills are punctuated by picturesque villages and a very independent city. Ragged, hardworking can do individuals are the fabric of Vermont. The famous world’s best collection of saturated fall color, thousands visits the state in autumn, rain or shine.
Snow can come early in Vermont sometimes a surprise for leap keeping craft. Maple syrup is one of Vermont’s most famous crops collected in early spring when the snow is still beat in the mountains.
Sam Cutting IV: The maple sugaring season is right in the spring when it first starts to fall out, you know, we need ice cold freezing nights and warm sunny days to get this up to float to the three. So it happens it’s about six weeks or 68 week season tuck in the floor everyday it’s only going to flow on those perfect days where it freezes at night and warmed during the day. So basically the month of March maybe a little bit heavy where a little bit on April that’s our sugaring season we have to make the whole craft during that period of time.
The first thing we’ll see our meat room there making maple sausages where they right grind up pork and it put maple syrup and maple sugar right in to the sausage. Over here you can see the making process. First they stuff the casing and then the casing goes to a length there that maybe in the full length of sausage.
Now that they put them on the cart and they going to take it burn put in on smoke houses about the corn gap which is Vermont original specialty. More cups again maple curing.
Baseball for about seven to eight hours it’s very intense smoke circulate all around the product to make a nice even smoke. Maple we try to use it in everything we can here at farm. We glazed out ham with it or use for mustard and salad dressing lots of great things. It’s a great flavor.
So if they get burn we might have know from our slogan is what Vermont tastes like so we try to use all this whole Vermont recipes to make them.
This is cannery mode. Here at Vermont we preserve and we got containers, all the service made in the spring started craft like this. He started crafts underground to keep very cool resist in temperature and every week will bring some down here pumping in to the big that and we blend them together to get the color right in the middle of the grade.
And my mother is the one put in the glass container on the shelves and personal on. My father as he has when from the very beginning is charge the quality and the maple syrup runs in cannery. Every year we've pack all were 7500 containers in Vermont maple syrup. We sell that all directly to consumer. We don’t wholesale that explores so way they sounded if we actually make us for shipped it direct to the consumer.
And people sometimes ask why Vermont maple syrup is better than any other maple syrup? And the way I answer that is I do believe it is better and part of it is the geography and the climate we have that perfect for their hard rock sugar maple trees but also state of Vermont is the only state in the nation with the lot governing the quality of maple syrup. And we have each vendors out the field judging the syrup all the time make a one to restore and they open the containers and they make sure it’s graded properly.
If it’s not tasting medium maple that are well be making in amber when they open it and I think one of the biggest factor is the pride that know how this would pass down one generation to the next.
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