baked

the ultimate food high

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.

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

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

One comment on “How ESF’s Pure Maple Syrup Is Made

  1. Gino
    08/22/2015

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

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