How ESF’s Pure Maple Syrup Is Made

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 slideshow requires JavaScript.

This photo story was originally featured in Baked’s Spring 2015 issue. Grab your copy on campus today!

Advertisements

One Comment Add yours

  1. Gino says:

    Hi there, after reading this awesome post i
    am too glad to share my familiarity here with friends.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s