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And that means less maple syrup. “I think there’s a general sense within the forest community that we’re seeing the beginning of the loss … of sugar maples,” said Rock, a professor of forestry and botany at the University of New Hampshire, who has studied New England’s woodlands for decades. [...] It’s been cold, warm, moist, then cold again in New England – the perfect conditions for producing exceptionally good maple syrup. The more temperature variation before trees are actually tapped in February, the sweeter the sap. When the local farmer up the road is out ($42 a gallon), I order from Green Mountain Sugar [...] |  | ||||
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