Native Vermonters seem to know the stats from birth. Flatlanders pick them up over the years.
It takes 40 gallons of sap to produce one gallon on maple syrup. The sap flows best when the temperatures hit the 40s during the day and below freezing at night. But there has got to be some scientific explanation for the atmospheric conditions and finagling in the sugar house that gets the sap from the tree into a bottle with a composition of just about 66.9 percent sugar content.
As Vermont and New Hampshire prepare for their Maple Open House Weekends, we learn the science of syrup from Abby van den Berg, a research assistant professor at the University of Vermont's Proctor Maple Research Center. We'll also hear about the Global Strategic Maple Syrup Reserve from Caroline Cyr of the Federation of Quebec Maple Syrup Producers.
Also on the program, tucked away in Craftsbury on 140 acres of land is an artists' refuge and recording studio. Alex Lalli, co-owner of Signal Kitchen Studios in Burlington lets us know about the space called Rebel Yell that musicians can use for one month to write, record and create in.
Plus, we take a walk through Niquette Bay State Park in Colchester for an Owl Hoot with the Lake Champlain Land Trust.
Broadcast live on Wednesday, March 25, 2015 at noon; rebroadcast at 7 p.m.
