The weather is slowly beginning to turn.  And the warmer days and cool nights means the sap is running.  Sugaring has a long history in our region.  The Abenaki likely tapped trees before European settlers set foot on Vermont soil.  Today maple syrup is one of Vermont's biggest exports.

It takes approximately 40 gallons of sap to make one gallon of maple syrup.  All this week Vermont Edition celebrates the tradition in the series 40 to 1: Maple Sugar Season, which looks at how to tap, boil, grade and cook with Vermont's liquid gold.