Taste of Place

Adapting Maple Syrup Making

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Students tap a tree for maple syrup in Randolph, Vermont, on 20 May 2024.

Students tap a tree for maple syrup in Randolph, Vermont, on 20 May 2024. Photograph: Olivia Gieger/The Guardian

Maple syrup is a good example of what we call taste of place products, and we are happy to see the next generation in Vermont adapting the making of this one for the future:

‘It’s the future of sugar’: new technology feeds Vermont maple syrup boom amid climate crisis

With tools as seemingly simple as these blue tubes, it’s easier than ever to extract sap from maple trees, as these young people demonstrated during a May Future Farmers of America convention on 20 May.

With tools as seemingly simple as these blue tubes, it’s easier than ever to extract sap from maple trees, as these young people demonstrated during a Future Farmers of America convention on 20 May. Photograph: Olivia Gieger/The Guardian

The season to tap trees is now earlier and longer, but new processes and generations are helping the industry thrive

On a warm May Monday, more than three dozen high school students took to the forest behind a former dairy barn at Vermont State University in Randolph.

In teams of four, they ran blue plastic tubing from tree to tree, racing to connect the tubes across three trees in 30 minutes. One student leaned back and pulled it taut with his body weight while another secured tube to tree. Quickly, they dashed to the next in what appears to be a twisted tug-of-war. Continue reading →

Authentica Manuel Antonio

/ Crist Inman / 6 Comments

After the opening years helped us strengthen our resolve, 2022 was the year we expanded Authentica beyond the first two locations. I will feature images of the new shop, in Manuel Antonio, in a later post. For now, just a look at the signage art in front of the new shop.