An exhibit of images from the annual maple sugaring season. Around the last days of winter, when the days are warming and the nights still cold, the sap begins to run up the Maple trees. Farms "tap" the running sap, removing about 7 percent to boil into sweet, natural maple syrup. It take 24 gallons of sap to make a single gallon of sweet, sugary liquid gold. Nothing is added in the process except a drop of oil now and again to the boiling sap so it doesn't bubble over.
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Maple Sugaring in New England