HOOK

50 HOOK On a cold morning, as I make a plate of pancakes and cup of tea, a bottle of maple syrup is surely close by. It drips down the side of my stacked breakfast, sweetens my beverage, and adds flavor throughout the day. Autumn has passed, but the joy around this amber elixir con- tinues into the cold months. It's the time of year perfect for drizzling syrup over dense clean snow for a quick candy, and the perfect time to begin the syrup process by tap- ping maple trees. Tapping sugar maples for their sap, the primary source for syrup, is just the start of the long journey of maple sugaring. This time of year, between February and March, marks when weather be- comes ideal to produce sap. When temperatures freeze at night and thaw during the day, a pressure change is created, allowing sap to flow through the tree and out into the tap. The sap is collected, fil- tered and boiled almost immediately, and once it tests at a specific sugar con- tent, the syrup is graded and ready to be enjoyed. The process is done for different sugar levels and color hues, so that from home kitchen hobbyists to professional sugar farms, all produce the same tasty, or- ganic product. Weather is the biggest factor produc- ers must consider when hoping to har- vest sap. Currently, the Northeast and Canada are leaders in maple production on both local and large scales. Vermont leads the U.S. in producing syrup, with northern New York a close second. The temperatures in these areas of the conti- nent are ideal for growth of the sugar maple tree and the freeze/thaw period of warmer days and colder nights. Although raw sap is con- sidered organic, specific precautions are taken dur- ing production to ensure the syrup can be labeled Certified Organic. Busi- nesses like 802 Pure out of Woodstock, VT, take sus- tainable steps to monitor the health of their sugar maples, as well as follow environmental and tapping guidelines to help pre- serve the integrity of the tree. Additionally, sap must be free of any contaminants, and water used for clean- ing equipment must be bacteria-free.Cer- tified Organic farmers must use organic or natural defoamers (a fat-based product added to prevent sap from over-foaming while boiling) like vegetable oil, which also helps maintain a vegan status for the syrup. Ultimately, an organic inspector visits the sugaring operations annually to ensure they're fulfilling the needs of an organic product. But when long periods of cold daytime Organic farmers must use organic or natural defoamers (a fat-based product added to prevent sap from over- foaming while boiling) like vegetable oil

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