From the middle of February to the end of March, during prime sap collection time, SUNY-ESF students and staff tap and produce maple syrup and maple butter at Tully’s Heiberg Memorial Forest to be sold at the ESF bookstore. Proceeds from the store, managed by the ESF Alumni Association, fund both need and merit-based scholarships for students at the university. It takes 40 gallons of sap and a long day’s work to make just one gallon of syrup. We followed southern forest property manager Mark Appleby through the grueling—but ultimately rewarding—process.
—Words by Nora Horvath. Photos by Teresa Sabga.
This photo story was originally featured in Baked’s Spring 2015 issue. Grab your copy on campus today!
One thought on “How ESF’s Pure Maple Syrup Is Made”
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