Tim and Janet Angell live on White Rock Farm which has been in their family since 1791, the same year that the Vermont Republic became the 14th State. Their grandkids, the ninth generation on the farm, are already playing in the barn and sipping the Vermont maple syrup. It won't be long before the small dairy farm, with about 140 cows, will transition to their two sons, Matt and Joe, and their young families.
The idyllic farm sits at the end of a dirt road, cradled between rolling fields wrapped by the surrounding forest of maple trees. In summer, the pastures are dotted with cows, and the massive quartz rock stands out against the green grass. In the spring, the Angells tap about 1100 trees. They boil the pure Vermont maple syrup over large open pans, and they don’t use vacuum pumps or reverse osmosis. While Matt and Joe tend to the dairy farm, Tim is often at the family’s sawmill. The mill provides a steady source of income as well as plenty of slab wood to use for fueling the maple syrup evaporator. From the cows, to the sawmill, to the maple syrup, it’s about as old fashioned as it gets.