Sunday, April 15, 2007

Maple syrup goes 24/7 in Vermont

"In Vermont, where mountains are green and the cheddar is sharp, maple syrup isn't just about slathering on pancakes anymore.

"That's the view, anyway, of Steve Wheeler, who with his wife and an MBA degree taps 5,700 maple trees in northern Vermont, where syrup season is in its final stretch.

"Demand for syrup is increasing, and one Wheeler theory for the rise is the proliferation of TV cooking shows, which have inspired consumers to be more adventurous."

Read the rest of the article by the Boston Globe's Chris Reidy here.

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