Maple syrup and the climate

Maple syrup is a tradition in Vermont, however for the past two years even those in the northern part of the state had to tap for maple syrup in January rather than March.

“I’ve been doing this since I was big enough to carry a bucket,” Marsh said. “Tapping in January? Never. Never. Never.”

For the last two years, however, the Marshes have tapped their maples in January, the earliest they can recall in the family’s five generations of sugar making.

By analyzing decades of records kept by regional maple sugar producers, climate researchers are finding clear evidence here of what Rex Marsh can feel in his bones.

The weather just isn’t what it used to be.

Sugaring depends on a precise mix of weather, too hot or too cold, and the sap doesn’t flow, or there’s not much of it. The problem here is global warming. The article documents the changing climate in Vermont, as well as in other parts of the world. The weather is changing, and scientists all over have the records to prove it.

I spent considerable time in Vermont during the winter while growing up. The family farmers up the road never did sugaring in January, when it was generally seriously cold. Now it appears January in Vermont is what March in Vermont used to be. Yikes.

I use maple syrup in everything, including coffee – something commonly done in Vermont. It’s impossible to get quality maple syrup in L.A., so I use The Green Mountain Sugar House, who ships top quality maple syrup anywhere in the country. Once you’ve had the real stuff, you’ll never go back. Will it be gone in a generation? Who knows…

[tags]maple syrup[/tags]