Join us at Folsom’s Sugar House in Chester, New Hampshire for a quintessential and delicious New England Saturday, learning about maple syrup and the science around it. We will tour the sugar shack to watch production in action and learn about how this key New England product is made. Our hosts at Folsom’s Sugar House, Brian and Sue, have been producing maple products for almost 40 years, and will share the process with us in their sugar shack. (You will also have the opportunity to buy goodies afterwards at the farm store.)
We will also be joined by David Moore, a UNH graduate student in Natural Resources and Earth Systems Science (NRESS) with a background in tree syrup production. Moore will speak about the science behind maple syrup, the impacts of climate change, wood anatomy, tree physiology and what makes tapping sustainable.
Prior to graduate school, David ran The Crooked Chimney in Lee, New Hampshire, for several years, where he produced birch and sycamore syrup commercially. His experiences in the syrup industry have been instrumental in informing his research. David’s work as a producer and as a scientist has been featured in or at The Sugarmaker’s Companion: An Integrated Approach to Producing Syrup From Maple, Birch, and Walnut Trees, Northern Woodlands, the Associated Press, the Arnold Arboretum of Harvard University, The Boston Globe among others.
Please wear comfortable outdoor clothing and appropriate footwear. Layers may be useful as Sugar Shacks can be quite warm, but some of our tour and talk will be outside.
An outhouse will be available.
