Vermont Cows Out of the Barn; Authentic Local Food We Like

You’ll spot more than a few Vermont license plates out east. The drivers of those cars sure know a thing or two about authenticity, from maple syrup to cheese.

As do Green Mountain State policymakers who have been discussing Vermont-headquartered Cabot Creamery’s packaging. Where do you draw the line between a product’s point of origin and how you represent that to consumers?
http://adage.com/article/cmo-strategy/cabot-creamery-loses-vermont-logo-gains-great-pr/235661/

Cabot changed packaging for some of its products with a new logo embracing additional New England states where their cooperative farmer members are located. I don’t think the cows realize if they’re in Vermont  or New York, but officials, farmers, grocers and consumers sure do and are likely all too happy to claim their “new” local allegiance.

Local is good for local economies in many ways—producing jobs, saving energy to transport goods shorter distances to market, etc.  Local is also relative.  

So here’s a short list of local favorites for your Fourth of July weekend currently in our own refrigerator. There’s no disputing where each is made, some literally right down the street.

Balsam Farms’ pickled corn is terrific and their strawberry jam has become a favorite of our weekend guests.

Pig Pen Produce’s homespun label on the jar makes their bread and butter pickles taste even better. You can find them in Springs on Three Mile Harbor Road.

While Hamptons Honey brand is found around the globe, the company states that the honey you’re enjoying is from local bees doing the busy work right here in the Hamptons.

As for the cheese company, I’ve always loved their extra sharp cheddar, no matter where the cows grazed.