An etching from an 1879 edition of Frank Leslie’s Illustrated Newspaper shows men collecting sap outside Rutland, Vermont. Vermonters originally made maple sugar, rather than syrup, because it kept ...

A relatively new program in Vermont is helping both maple syrup-producing farms and their customers to improve forest habitat preferred by a diversity of bird species. Launched in 2014, the ...

If not for maple syrup, March in Vermont would be all about mud season. Thank goodness that the grey days and muddy roads of early spring go hand-in-hand with one of Mother Nature’s most wonderful ...

By Peter Albert In 2017, the Times-Standard published my article about producing syrup from Humboldt County bigleaf maples. I ...

Mountainview Mapleworks in Richmond is one of nearly 90 producers in Vermont who are part Audubon's bird-friendly maple program. The program is expanding to several more states after getting $2 ...

Burlap and Barrel, the New York single-origin spice company that sources from small farms in countries like Guatemala, India, Spain, Vietnam, and others, now offers several US products. One is ...

Different grades of maple syrup from different sap runs sit on a window sill at the End ‘o ‘ Lane Maple sugar house in Jericho on March 23, 2019. Photo by Glenn Russell/VTDigger Amid lots of chatter ...

The nights are still cold but days are (mostly) becoming milder. That means it’s time to tap into those maple trees to begin the process of converting the sticky sap into delicious maple syrup or ...

Maple syrup has long been a staple of North American breakfasts, especially across the northeastern U.S. and eastern Canada, where its production originated. It’s made by boiling down sap collected ...