VPR News Bristol Chef Praises Maple’s Versatility By Ric Cengeri | March 17, 2011 Chef Doug Mack of Mary’s Restaurant at the Inn at Baldwin Creek in Bristol believes maple syrup works perfectly with full-flavored foods. He says it’s great for slow cooking sauces and savory dishes.
VPR News From Sap To Syrup By Steve Zind, Samantha Fields | March 16, 2011 Rick Read and his daughter Sydney of Hartland collect sap from trees on their property and boil it down to syrup.
VPR News Tapping Backyard Maples By Steve Zind | March 15, 2011 VPR’s Steve Zind heads into the woods to tap trees with a family that does its own backyard sugaring.
VPR News A Primer On Maple Flavor By Jane Lindholm | March 14, 2011 A maple specialist for the Vermont Department of Agriculture shares his thoughts on what distinguishes one jar of maple syrup from another.