Goodrich Maple Farm

About the Farm

The Goodrich and Abbott families arrived in Massachusetts in the 1600s, gradually working and farming their way north along the Connecticut River valley before settling in Vermont's beautiful farming community in the late 1700s to early 1800s. Located along the headwaters of the Winooski River by Molly's Pond, the family established their roots in the pristine forests and breathtaking views of East Cabot. While other family members now handle the dairy farm, Glenn and Ruth Goodrich focus primarily on maple sugaring, continuing generations of heritage and tradition that go into making each gallon of their award-winning pure Vermont maple syrup and confections.

What began as a humble operation with 25 trees in their backyard and a 2'x2' pan over a wood fire after Glenn and Ruth married in 1977 has grown into one of the most technologically advanced maple operations in the United States. Today they tap over 150,000 maple trees across two sugarhouses, with Glenn operating their larger facility in Eden while Ruth oversees the Cabot location. Their expertise extends beyond production as they design sugaring equipment for major maple equipment manufacturing companies and teach at seminars across Vermont and other states, mentoring young sugarmakers and instilling a love for the craft in the next generation.

The farm's commitment to excellence is evident in their impressive collection of over 520 ribbons adorning the showroom beams, recognition that includes the Young Sugarmaker's Award, Sugarmaker of the Year, Vermont Centennial Farm Award, Washington County Farm Bureau Wallace Award, and the Lifetime Achievement Award from the Vermont State Sugarmakers Association. Their production practices emphasize environmental stewardship and tree health, using food-grade tubing systems positioned to allow wildlife passage and employing no harmful chemicals or fertilizers. From March through mid-April, during the busy sugaring season when temperature fluctuations make the sap run, the Goodrich family works long nights in the sugarhouse, carefully transforming 44 gallons of maple sap into each gallon of pure, antioxidant-rich maple syrup.