By Laura Yayac
It flavors creemees, cotton candy, and liqueurs. It’s poured over pancakes and snow, and is used in countless recipes. And right now, the raw sap is running from trees into buckets and webs of tubing then onto sugarhouses, where it’s boiled into maple syrup in all its amber glory.
Sap runs when the nights are cold and the days warm, but something about this does not make sense.
Before I get to that, though, a bit of history. European settlers learned about maple sugaring from native tribes, who in turn have a variety of legends as to how they discovered that maple sap could be boiled into a liquid sugar. Written accounts of maple tapping date from the 1550s, and it isn’t just people who love maple syrup. One of the explanations for human discovery of syrup is watching red squirrels (Tamiasciurus hudsonicus). These critters have been documented using their teeth to cut into sugar maples, then returning over the next few days, after much of the water has evaporated, to lick the sweet blobs that are left behind. Continue reading