Skip Navigation
on:

NCPR is supported by:

News stories tagged with "sugar"

Mike Farrell, director of Cornell's Uihlein Forest, in the sugar shack at the maple syrup research station near Lake Placid.   The evaporator is able to process about 25 gallons of syrup an hour.  Photo:  Todd Moe
Mike Farrell, director of Cornell's Uihlein Forest, in the sugar shack at the maple syrup research station near Lake Placid. The evaporator is able to process about 25 gallons of syrup an hour. Photo: Todd Moe

Why maple syrup matters: from tree to tap to market

With the start of the traditional maple sugaring season just weeks away, Todd Moe talks with Mike Farrell, director of Cornell's maple research field station near Lake Placid.

He's written a new book, The Sugarmaker's Companion, which explores tapping trees for sap, marketing maple syrup and the economics of sugaring.  Go to full article
Richard Daines
Richard Daines

Former health commissioner dies

The state's former health commissioner, Dr. Richard Daines, died suddenly over the weekend. The probable cause of death was a heart attack. Daines was the public figure in former Governor Paterson's effort to pass a tax on sugary drinks. Karen Dewitt reports.  Go to full article

Maple Syrup Season: Quality Excellent

A tenacious winter is slowing the progress of Vermont's maple sugar season. But sugar makers say while the quantities have been small so far, the quality has been excellent. They're looking forward to forecasts this week with temperatures below freezing at night and above 40 during the day—ideal sap producing conditions. One St. Lawrence county maple sugar producer says, despite a late spring, the syrup season is going just fine. John Scarlett is a blacksmith in Rossie who also makes maple syrup each spring. He told Todd Moe the maple season can vary greatly within the same region.  Go to full article

1-3 of 3