From sap to syrup

In northeastern North America thrives a tree unrivaled in beauty, form, and function. Its stout trunk and graceful branches produce fine close-grained wood that is perfect for tools, furniture, and firewood. Its spreading crown, thickly draped in hand-shaped leaves, offers a vivid palette of changing colors to the sky and a sheltering security to numerous woodland creatures. And from its very depth issues a sweet sap that forms the sole ingredient of one of the world’s most appealing natural delicacies.

Which tree is this? Why, the magnificent maple! The choice sweetness of a maple is revealed in the intricate relationship of the tree’s living systems. This is a sliver of its mystery: that an awesomely complex living network of woody beings and basic elements, swirling in the eternal cycle of growth and stasis, offers up such a tasty and tangible product of its majestic spirit.

I am pleased to announce the publication of my newest book, Maple Sugar, published by Storey Publishing, and soon to be released – just in time for this season’s harvest! The book's page on Storey's website.

I invite you to discover more of the remarkable qualities and special gifts of this family of trees. Follow the footsteps of both bygone and present practitioners — and discover the easy step-by-step process — as you learn the lore, tap the trees, secure the sap, separate the sugar, and taste the treat. This is one book with which you can truly enjoy the fruits of your labor. Now that’s a sweet deal!