Tapping the Maple tree


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An evening pause: A fascinating look at the world’s maple syrup industry.

Hat tip Sayomaya.

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4 comments

  • BSJ

    I grew up eating Log Cabin syrup. Then I moved to Vermont!

    If you’ve never tried REAL maple syrup, you’ve got no idea what you are missing.

    Nectar of the gods! If I may be so bold…

  • INSOMNiUS

    Log Cabin = corn syrup

    Maple syrup is great but expensive.

  • wayne

    INSOMNiUS–

    They have switched from high fructose corn syrup, but not sure if they use sugar now or what. But, zero actual “maple-syrup” content.

    Help me out on this– I sorta recall Log Cabin having something like “15%” “maple-syrup,” in the late 60’s/early 70’s. (and it came in these log-cabin shaped metal tins.)
    That’s an old brand, Minnesota region I think, but no clue who owns them now.

    We have some limited scale maple-tapping going on in Michigan but nowhere near the scale of Vermont. (We do however, grow a lot of Cherries/Apples & assorted fruit-tree crops.)

    I thought the “Canadian Strategic Maple Syrup Stockpile,” was hilarious…

    Anyway… yes, the real-stuff definitely has a distinct maple taste, unlike any of the synthetic-flavorings one normally encounters.

  • INSOMNiUS

    Sorry, I can’t help you with that info on LogCabin, wayne. But I do remember a story about SueBee Honey pushing through some kind of legislation that allowed them to call their product 100% SueBee Honey if the contents were at least 51% honey.
    I still fondly remember a school field trip to the Bailly Homestead, which was making maple syrup in the traditional way, including actual horse-powered production and period clothing. And ever since that day, I would always complain to my mother for trying feed us that ‘maple glue’ crap.

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