Good Food
From sap to bottle: Grading maple syrup
Long before European settlers came to the Americas, Native Americans had been scoring trees and collecting sap in hollow logs with hot rocks to boil it down into syrup. Ten percent of maple syrup producers make 90% commercially produced syrups.
By Evan Kleiman • • 9m ListenLong before European settlers came to the Americas, Native Americans had been scoring trees and collecting sap in hollow logs with hot rocks to boil it down into syrup. Ten percent of maple syrup producers make 90% commercially produced syrups. Douglas Whynott is a professor of writing at Emerson College and the author of “The Sugar Season: A Year in the Life of Maple Syrup and One Family’s Quest for the Sweetest Harvest.” Maple syrup production reached its peak during the Civil War and had a resurgence in the 1960s, introducing tubing which saved the industry.
The full episode
7 of 7
Eggs, Passover, rhubarb, maple syrup- 0:00Eggs 101: Let’s get crackin’
- 10:49What’s the connection between Maxwell House and Passover?
- 19:09What’s left to eat at Passover for a vegan? Try quinoa
- 27:04Celebrating Easter with a meat-free menu
- 34:18Finding umami in Capetown
- 40:24Converting to rhubarb
- 47:30From sap to bottle: Grading maple syrupYou’re reading this
The full episode
7 of 7Eggs, Passover, rhubarb, maple syrup- 0:00Eggs 101: Let’s get crackin’
- 10:49What’s the connection between Maxwell House and Passover?
- 19:09What’s left to eat at Passover for a vegan? Try quinoa
- 27:04Celebrating Easter with a meat-free menu
- 34:18Finding umami in Capetown
- 40:24Converting to rhubarb
- 47:30From sap to bottle: Grading maple syrupYou’re reading this