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Come along for a trip through maple time in Vermont, from the 1600s to the mid-twentieth century. Betty Ann Lockhart introduces the origins of the "Flavor of Vermont," the tools of the sugaring trade and the personalities who launched maple sugar to world fame. The Abenakis were discoverers of the sweet sap that flowed from Vermont's trees, and Thomas Jefferson was an early promoter of it.
During the Civil War, maple sugar was cheered as the moral alternative to cane sugar--the latter having been produced by slave labor--and in subsequent wars, it was shipped to U.S. troops around the world. Enriched with maple-inspired songs, recipes and legends, Maple Sugarin' in Vermont illuminates not just the industry, but also the culture of maple sugar in the Green Mountain State.

Dating back to the colonial era, the historic barns and outbuildings of Rhode Island have withstood the test of time. From the state's early barnyard taverns to the modern-day horse and dairy farms that populate rural Rhode Island, each of these buildings has a story to tell. In the mid-eighteenth century, the Narragansett planters bred horses on their farms in southern Rhode Island. Later, dairy farms sprang up across the region. Milking barns were built on the largest farms in the state, including the Theinhert Dairy Farm and Barn in Lincoln. Before the advent of electric trolleys, urban barns sheltered horses for early tramcar transportation. Each barn is a beloved reminder of the state's history. Join author Robert A. Geake as he explores the origins and evolution of Rhode Island's farms.

A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions.

Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.