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Speaker 1: Welcome to Stuff you should know, a production of iHeartRadio. Hey,

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Speaker 1: I'm welcome to the podcast. I'm Josh, and there's Chuck

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Speaker 1: and Jerry's here too, and we're talking today about maple syrup.

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Speaker 1: And I'm not going to lie to you, dear listeners.

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Speaker 1: I want something maple like right now.

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Speaker 2: I need too. This was I don't know if this

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Speaker 2: came from a listener or it came from many listeners

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Speaker 2: or just my own brain, but we not even thinking.

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Speaker 2: I just throw this one to Livia. Uh kind of

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Speaker 2: forgetting that I don't want to give I don't want

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Speaker 2: to doc's Olivia, but let's just say she lives in

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Speaker 2: the New England area.

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Speaker 1: Uh huh sure.

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Speaker 2: So she was like, oh yeah, baby, right up my alley,

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Speaker 2: let's do it.

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Speaker 1: Yeah. I have the impression that she'll eat a thing

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Speaker 1: of maple cotton knee to hand it to her.

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Speaker 2: Yeah. I could feel the joy coming through Libya's keyboard

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Speaker 2: in this one, which is always nice for sure.

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Speaker 1: And the timing's amazing too, because the showing season is

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Speaker 1: basically just wrapped up as far as I can tell.

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Speaker 1: And I think it was a good one.

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Speaker 2: Yeah.

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Speaker 1: Yeah, Olivia also just as a little thing. Remember we've

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Speaker 1: said that she always has great titles, and this one

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Speaker 1: was how to Drink a Tree's Blood.

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Speaker 2: Yeah, I think that's gonna be the title.

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Speaker 1: Oh good, Okay, good.

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Speaker 2: I mean I might put in parentheses maple syrup, you

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Speaker 2: Sicico or something like that.

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Speaker 1: Sure. I like that. Anytime Siico ends up in a title,

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Speaker 1: I think something great has.

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Speaker 2: Happened, including the movie Sicico.

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Speaker 1: So is there a movie called Sicico? Yeah?

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Speaker 2: Wasn't that didn't wasn't that one a Harmony Korean's movie

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Speaker 2: or Krine? I don't know, I think so. No, No,

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Speaker 2: that was Michael Moore, Sorry, Michael. Oh yeah, yeah, the

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Speaker 2: documentary one, Yeah.

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Speaker 1: Yeah, yeah, about the American healthcare system and how broken

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Speaker 1: it is. Yeah, so chuck, all right, so let's talk

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Speaker 1: about maple syrup. We both want some maple syrup. This

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Speaker 1: is fair warning to anyone listening. You're gonna want some maple,

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Speaker 1: and that's okay. It's okay to want something maple, even

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Speaker 1: if you don't have.

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Speaker 2: It, that's right. But if we're gonna start with maple syrup,

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Speaker 2: we got to start with the maple tree. There are

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Speaker 2: all kinds of maple trees. But if you and and

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Speaker 2: you can get sugary sap from other kinds of maple trees,

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Speaker 2: but if you want the real gold, and if you

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Speaker 2: want the real gold standard industry wide, you're gonna tap

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Speaker 2: into that sweet, sweet sugar maple, the Acer sacarum, because

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Speaker 2: that's the one that has the real good stuff, that

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Speaker 2: has the highest concentration of sugar in its sap. And uh,

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Speaker 2: like you said, you might tap a red maple if

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Speaker 2: that's all you got around, but you need a lot

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Speaker 2: more of it to end up with what you want.

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Speaker 2: So you really want, you really want that sugar maple.

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Speaker 1: Right, And if you say, okay, guys, I'm all fine

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Speaker 1: to sugar maple, where do I go? They're all over

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Speaker 1: the place. Actually, they have a pretty great range. We're

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Speaker 1: talking about North America, Northern North America, which includes the

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Speaker 1: northeastern US, southeastern Canada. We're talking New Brunswick, We're talking

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Speaker 1: Nova Scotia. Yeah, don't leave out Quebec, because Southern Quebec

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Speaker 1: is the far and away the largest producer of maple

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Speaker 1: syrup in the world. Parts of Ontario and then Maine,

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Speaker 1: all the way down in North Carolina you can find

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Speaker 1: sugar maples. There are some places that sugar maples grow

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Speaker 1: that they're not going to they're not going to make

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Speaker 1: maple syrup as much there because there's also an addition

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Speaker 1: to the actual tree itself. There are environmental conditions, climate

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Speaker 1: conditions that have to take place, and they're so variable

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Speaker 1: that maple syrup production and maple sugar production has resisted

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Speaker 1: industrialization throughout its lifetime. And that just makes me cheer.

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Speaker 2: Yeah, because it's like you have to tap a tree

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Speaker 2: that grows in the woods to do that, and I

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Speaker 2: bet they've tried, but they haven't figured out a way

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Speaker 2: to build a factory around a forest with trees going.

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Speaker 1: Through it, right, Yeah, as far as I know, no

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Speaker 1: one's tried that. Well, I guess the biodome kind.

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Speaker 2: Of punts, Yeah, probably so. But what we're about to describe,

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Speaker 2: everybody is one of the wonders of nature. I didn't

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Speaker 2: know anything about this stuff, so it was all new

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Speaker 2: to me, and I was kind of blown away. It

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Speaker 2: was kind of a mind bomb, if you will, for me.

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Speaker 2: The magic to the maple syrup, obviously is that sap,

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Speaker 2: and that sap has a very specific function in a tree.

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Speaker 2: The sapwood is a part of the tree. It's also

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Speaker 2: called the xylum. It's in that tree trunk just outside

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Speaker 2: of the heartwood, and it has tissue in that sapwood

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Speaker 2: in the xylum that moves water and minerals around from

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Speaker 2: the roots to the leaves. It's kind of like the

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Speaker 2: freeway system, if you will.

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Speaker 1: Yeah, or it's circulatory system hormones too. That's what sap is.

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Speaker 1: It's minerals, water, hormones, all the stuff that the tree

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Speaker 1: is moving to itself to help repare wounds and to

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Speaker 1: produce photosynthesis, and then also move the products from photosynthesis,

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Speaker 1: which is like starches back down to the roots. Right,

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Speaker 1: So you've got stuff moving up and down the tree trunk.

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Speaker 1: But if you you walk up to sugar maple in

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Speaker 1: the summer and you put a tap into it, it's

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Speaker 1: going to just be like this, that was useless and

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Speaker 1: it kind of hurt. There's a specific time when you

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Speaker 1: want to tap a sugar maple to get the constituent

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Speaker 1: maple SAP.

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Speaker 2: That's right, and that is in the major producing parts,

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Speaker 2: which is what we described before. That will be generally

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Speaker 2: between like February and April, with a peak in March.

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Speaker 2: And that is because and this is the second sort

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Speaker 2: of astounding part of this stuff, that xylum that sap

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Speaker 2: would it's moving stuff all around, but it's also really

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Speaker 2: good at holding energy reserves during times where it needs it.

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Speaker 2: So they are the cells called ray parinama that use

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Speaker 2: enzymes that turn those starches Josh was talking about into

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Speaker 2: sugars and it's a great way to store that energy.

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Speaker 2: But that sugar also protects the tissue from freezing during

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Speaker 2: the winter, So it's just sort of sitting there like

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Speaker 2: in the perfect conditions to be tapped in those months.

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Speaker 1: Yeah, because there's this kind of positive pressure that builds

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Speaker 1: up in the tree because on nights where it's freezing

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Speaker 1: and that turn into days that get above freezing. Right,

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Speaker 1: So when the icicles start to really drip, I've seen

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Speaker 1: the sap itself starts moving up and down. And when

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Speaker 1: it moves up, normally, when there's leaves on the tree,

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Speaker 1: transpiration or basically evaporation at the leaf surface that relieves

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Speaker 1: that pressure. But remember this is a time when the

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Speaker 1: sugar maples don't have leaves yet, so it can't kind

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Speaker 1: of relieve that pressure, and the pressure builds up and

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Speaker 1: builds up, and so if you go to a sugar

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Speaker 1: maple at specifically the right time, when it's freezing at night,

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Speaker 1: not freezing in the day, and you put a tap

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Speaker 1: into it, that's when the SAP's going to come out.

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Speaker 1: And like you said, those starches have been converted to

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Speaker 1: sugars as energy stores, so that's also when the sap

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Speaker 1: is going to be at its sweetest. There is a

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Speaker 1: couple of weeks that you can tap a specific kind

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Speaker 1: of tree in a specific location under specific climate conditions.

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Speaker 1: To get the sap. You're gonna need to make maple syrup.

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Speaker 1: And I mean, I just love maple syrup so much

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Speaker 1: more than I did before.

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Speaker 2: Yeah, for sure, it's you know, once once those conditions

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Speaker 2: leave that step, it didn't dry up, but it stops

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Speaker 2: running freely. If you could get to it, it wouldn't taste

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Speaker 2: the same, like you said, it would be kind of bitter,

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Speaker 2: but you can't get to it anyway. And this is

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Speaker 2: like a seasonal cycle, Like this is when the trees

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Speaker 2: are beginning to bud again, you know, like we said,

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Speaker 2: at peaks and march basically. And if you let's say

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Speaker 2: you tapped a tree and you got a little bit

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Speaker 2: of that good stuff and you put it on your tongue,

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Speaker 2: it wouldn't taste like the final result. It's sweet. You

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Speaker 2: can taste the sweetness, but it's about you know, the

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Speaker 2: SAP ranges from about one to three percent of that

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Speaker 2: sweetness at that point, so like it needs to be

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Speaker 2: processed after that point because what you really want to

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Speaker 2: get it too is a sugar concentration about sixty six percent, Yeah,

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Speaker 2: which means you have to boil it. You have to

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Speaker 2: boil down about forty gallons to get one gallon of syrup.

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Speaker 1: Yeah, there's actually there was this maple syrup researcher from

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Speaker 1: the turn of the last century named C. W. Jones,

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Speaker 1: and he came up with what's called the Jones rule

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Speaker 1: of eighty six. And I'm not sure how it works.

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Speaker 1: It seems a little magical, but you can take the

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Speaker 1: percentage of sugar that's found in the sap naturally that

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Speaker 1: you just got out of the tree, and multiply that

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Speaker 1: percentage by eighty six and it will tell you how

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Speaker 1: many gallons you need to boil down to get one

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Speaker 1: gallon of maple syrup at sixty six percent sugar concentration.

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Speaker 2: That's right, And usually it's about that forty gallon range. Yeah,

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Speaker 2: people have you know, we're not the first persons to

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Speaker 2: enjoy this. Stuff like has a very long history among

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Speaker 2: indigenous North American groups and they used it for all

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Speaker 2: kinds of stuff. There's a lot of different stories like

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Speaker 2: like you know, who's the first person to eat oyster?

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Speaker 2: Like how do they figure out this tree sap was

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Speaker 2: something you wanted, like the first person to tap it?

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Speaker 2: And it probably no one knows for sure. It probably

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Speaker 2: happened by accident. There's a lot of stories. One of

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Speaker 2: them is that there was a tomahawk in a tree.

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Speaker 2: That tomahawk got pulled out and there just happened to

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Speaker 2: be a container below it that caught that sap and

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Speaker 2: some indigenous person was like, oh well, let me take

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Speaker 2: that water that's in this bucket from the rain and

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Speaker 2: boil some meat for dinner. And they're like wait a minute,

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Speaker 2: this is like, you know, has a sweet taste to it.

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Speaker 2: So it was a complete accident. It's kind of a

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Speaker 2: nice story. My money's probably on just another kind of accident.

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Speaker 2: Maybe someone just sort of tasted it with their finger

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Speaker 2: because a woodpecker pecked a hole in a tree and

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Speaker 2: they're like, hey, may maybe we can use this something

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Speaker 2: because they had long use SAPs and gums for other things,

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Speaker 2: so it wasn't like any big like revelation that something

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Speaker 2: from a tree was useful.

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Speaker 1: Sure, yeah, totally. That's a good point. Another suggests is

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Speaker 1: that somebody noticed a sapsicle and try that, because the

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Speaker 1: sugar content of the sap itself has a lower freezing

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Speaker 1: point than the water, so the water separates out as

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Speaker 1: it freezes, and then the sap, the sugary sap eventually

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Speaker 1: freezes more with a higher concentration of sugar. And if

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Speaker 1: somebody broke that off and licked it, they'd be like,

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Speaker 1: wait to get to the bottom of what's going on here,

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Speaker 1: because this is de lish.

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Speaker 2: I would love a real sapsicle. That'd be fun.

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Speaker 1: We should also say this, so the the Europeans who

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Speaker 1: came over to colonize North America got this, like learned

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Speaker 1: about maple syrup directly from the indigenous people who were here,

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Speaker 1: like the Abenaki, the how to know Sni, the Ojibwa,

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Speaker 1: the Algonquin. All of them had methods and techniques for

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Speaker 1: getting maple sap out of sugar maple trees, and they

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Speaker 1: had like their own techniques. Each group had a slightly

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Speaker 1: different technique, but ultimately what it usually boiled down to

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Speaker 1: was cutting a laceration in the bark of the tree,

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Speaker 1: possibly putting like a hollow twig in there to serve

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Speaker 1: as the tap. Sometimes they just let it trickle down

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Speaker 1: the bark of the tree, and then they would usually

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Speaker 1: catch it in like a little birch bark container. The

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Speaker 1: ones that I saw look like little tiny rowboats, which

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Speaker 1: I bet you could use as rowboats after the sugaring season.

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Speaker 2: That's right after they got that sap you know, like

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Speaker 2: I said, it was still you still have to process

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Speaker 2: it and boil it down. There were different techniques that

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Speaker 2: they used, you know, depending what tribe you were from,

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Speaker 2: but one of them most certainly was probably putting heated

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Speaker 2: rocks into a container and kind of boiling and evaporating

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Speaker 2: out the water that way a lot slower process actually. Yeah.

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Speaker 2: In fact, sometimes they would just put it over hot

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Speaker 2: fire and let it happen. Sometimes they would just leave

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Speaker 2: it out in the sun and take like the real

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Speaker 2: slow roll approach to get the water out of there.

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Speaker 1: Yeah. Also they from that I guess, the sapsicle kind

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Speaker 1: of thing, they figured out that you could also freeze

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Speaker 1: it out like you could freeze the water out, remove

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Speaker 1: the ice, and you've just basically evaporated a bunch of

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Speaker 1: water from the sap. So there was probably different techniques

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Speaker 1: that could also be combined to just to get it

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Speaker 1: more and more closer to what you wanted. And we

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Speaker 1: should say that the indigenous peoples of North America who

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Speaker 1: were doing this pre contact, they were not making syrup

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Speaker 1: nearly as much from what we understand. They were making

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Speaker 1: this into sugar, sugar cakes, granulated sugar. They were making

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Speaker 1: sugar out of the maple sap, which is essentially the

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Speaker 1: same thing. You're boiling it down further than you would syrup,

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Speaker 1: but you let it dry. Once it gets to a

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Speaker 1: thickened state, you let it dry it. Then you break

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Speaker 1: it up and you've got maple sugar on your hands.

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Speaker 2: Specifically, for one drive, it was sort of a seasonal

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Speaker 2: shift for the Ogway people. Like in the wintertime they

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Speaker 2: would break up into smaller groups of like a dozen

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Speaker 2: or so and travel around and hunt and ice fish

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Speaker 2: and stuff like that, and in the spring they would

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Speaker 2: come back together and form like these bigger communities. And

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Speaker 2: that sugaring process and tapping those trees was kind of

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Speaker 2: the first big thing that they did so they could

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Speaker 2: you know, store it as long as possible, hopefully all

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Speaker 2: year long, and then you know, did their other spring

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Speaker 2: and summer stuff like you know, plant and harvest and

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Speaker 2: stuff like that. But sugaring season kind of kicked off

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Speaker 2: of the coming back together, which is kind of cool.

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Speaker 1: That's another thing I love about it is that's what

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Speaker 1: it's called. When you go and you collect the sap

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Speaker 1: to make maple syrup or maple sugar from, it's called

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Speaker 1: the sugaring season. The place where you boil down the

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Speaker 1: SAPs called the sugar shack.

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Speaker 2: The sugar bush.

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Speaker 1: Yeah, the stand of trees of sugar maples together is

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Speaker 1: called the sugar bush. Kind of like a wooded area.

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Speaker 1: Another name for that. Not the evergreen scrub bush that's

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Speaker 1: found out in chaparral country. This is just a group

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Speaker 1: of sugar maples together in an area. That's your sugar bush.

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Speaker 1: I just love this whole thing.

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Speaker 2: Yeah. When they would pass pass it back and forth,

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Speaker 2: they would say, give me some sugar, baby. That's really

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Speaker 2: I love it that. The word sugar is a very

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Speaker 2: pleasing sound to my ear.

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Speaker 1: So sure, especially and also when you think of the snow.

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Speaker 1: I think of the snow and like the maples in

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Speaker 1: the snow like visually, and then thinking of the word

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Speaker 1: sugar with all that stuff too. Just gosh, that almost

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Speaker 1: makes me want to go do like basically move and

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Speaker 1: buy like a little parcel of land that has some

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Speaker 1: sugar maples on it and just make like a gallon

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Speaker 1: once a year or something like that. Seems like a

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Speaker 1: lot to do just for a gallon of maple syrup

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Speaker 1: that I could probably buy from somebody else for much much,

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Speaker 1: much cheaper and less effort. But it just seems nice,

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Speaker 1: you know, like a pleasant way to be.

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Speaker 2: Oh, people do that, I mean, I know in this

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00:14:55,200 --> 00:14:58,040
Speaker 2: article Livia said that like doing it in your house

288
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Speaker 2: isn't super recommended because all the steam creates from boiling

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Speaker 2: it down. But I've seen videos like there are definitely

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Speaker 2: people that tap trees on their land and just get

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Speaker 2: small amounts of sugar and like, you know, kind of

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Speaker 2: like somebody might get honey from bees and set a

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Speaker 2: little stand on the side of the road.

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Speaker 1: Yeah, for sure. I was looking at like a map

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Speaker 1: or sugaring I guess supply house and they had like

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Speaker 1: three four hundred dollars evaporation pans that you basically put

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Speaker 1: on like a propane gas like heater or burner, And yeah,

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Speaker 1: you could, you could do it wherever. But yes, I

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Speaker 1: think I would build a little sugaring shack or sugar

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Speaker 1: shack just a yeah, just a wood burn into a

301
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Speaker 1: sign to hang over the door that said sugar shack.

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Speaker 2: Yeah, And if some paote happened to find its way

303
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Speaker 2: in there, so be it. So we should mention before

304
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Speaker 2: we take our break. You know, they were obviously eating

305
00:15:51,440 --> 00:15:54,320
Speaker 2: this stuff in a lot of ways, the indigenous peoples.

306
00:15:54,560 --> 00:15:57,040
Speaker 2: They were making corn meal based breads with it. They

307
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Speaker 2: would put it on all kinds of like meats and fish,

308
00:16:00,280 --> 00:16:03,240
Speaker 2: and I imagine it tasted just so great. So it

309
00:16:03,280 --> 00:16:05,720
Speaker 2: was the flavor for them, but it was also a

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Speaker 2: very calorie rich thing in the early spring when their

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Speaker 2: winter food was sort of dwindling, right, and so you know,

312
00:16:11,480 --> 00:16:13,680
Speaker 2: and as we'll see later, their health properties too, So

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Speaker 2: they probably had a hunch about that as well.

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Speaker 1: And don't forget the tiny rowboats that you could put

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Speaker 1: in like a laker a pond. After sure, that's right, Yeah,

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Speaker 1: let's take that break, all.

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Speaker 2: Right, We'll be right back and talk more about maple

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Speaker 2: right after.

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Speaker 1: This, So Chuck I said that European colonizers got there

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Speaker 1: just total awareness of maple sugaring or syruping from the

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Speaker 1: local indigenous people. One of the things that the local

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Speaker 1: indigenous peoples got from the Europeans were metal pots, which

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Speaker 1: vastly improved the process of making maple syrup and make

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Speaker 1: maple sugar for the indigenous tribes. Like that, no longer

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Speaker 1: did youift to put a heated rock in some sort

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Speaker 1: of bowl with some sap and just weight Like this

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Speaker 1: just increased things tremendously.

328
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Speaker 2: Yeah. I wonder if they collected in that or if

329
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Speaker 2: they stuck to their baby boats.

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Speaker 1: I hope, I hope baby boats. That's my that's my wish.

331
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Speaker 2: I think so too. So early on in that colonization process,

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Speaker 2: you know, the settlers, obviously we're doing the same thing,

333
00:17:49,320 --> 00:17:52,000
Speaker 2: collecting it and using their methods. It was cheaper than

334
00:17:52,040 --> 00:17:55,080
Speaker 2: importing cane sugar from the Caribbean, Yeah, which is where

335
00:17:55,119 --> 00:17:58,439
Speaker 2: that was all coming from. And it became like the

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00:17:58,440 --> 00:18:00,919
Speaker 2: de facto sweetener of the United States at some point,

337
00:18:01,760 --> 00:18:04,439
Speaker 2: and then later became a sort of a cause, an

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Speaker 2: abolitionist cause. I think in the eighteenth century, abolitionists and

339
00:18:08,480 --> 00:18:13,560
Speaker 2: Quakers were using like maple like as a way to say, hey,

340
00:18:14,000 --> 00:18:17,200
Speaker 2: let's not especially founding father Benjamin Rush, like, hey, let's

341
00:18:17,240 --> 00:18:22,760
Speaker 2: not support these British slave based plantations in the Caribbean

342
00:18:22,840 --> 00:18:24,720
Speaker 2: that we're getting this cane sugar, Like, we can get

343
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Speaker 2: our own sweet stuff right here and export it and

344
00:18:28,960 --> 00:18:31,080
Speaker 2: not promote slavery, and it tastes great.

345
00:18:31,359 --> 00:18:34,200
Speaker 1: Yeah, but in that export, if you made enough to export,

346
00:18:34,280 --> 00:18:38,560
Speaker 1: you could also undercut the sugar market in Great Britain

347
00:18:38,760 --> 00:18:42,000
Speaker 1: back home, so you were really kind of hobbling the

348
00:18:42,440 --> 00:18:47,639
Speaker 1: slave slave based plantation societies by doing that. Thomas Jefferson

349
00:18:47,720 --> 00:18:50,040
Speaker 1: was like, I'm on board, let's do this, because it

350
00:18:50,080 --> 00:18:53,600
Speaker 1: fit into his vision of the United States being a

351
00:18:53,720 --> 00:18:57,800
Speaker 1: collective of Yaouman farmers who are basically, you know, growing

352
00:18:57,880 --> 00:19:00,480
Speaker 1: enough for themselves in a little as sell Like, yeah,

353
00:19:00,640 --> 00:19:03,320
Speaker 1: just plant some sugar maples too, and it'll be great.

354
00:19:03,600 --> 00:19:07,439
Speaker 1: Because one of the things that makes sugaring attractive is

355
00:19:07,480 --> 00:19:09,840
Speaker 1: that it takes place in this weird in between time

356
00:19:09,880 --> 00:19:12,399
Speaker 1: when there's normally not a lot to do on a

357
00:19:12,440 --> 00:19:16,119
Speaker 1: family farm. Now you have a whole other revenue stream

358
00:19:16,320 --> 00:19:18,399
Speaker 1: and you're getting a bunch of maple syrup out of

359
00:19:18,440 --> 00:19:22,160
Speaker 1: it too, just by sugaring adding that to like your

360
00:19:22,600 --> 00:19:23,280
Speaker 1: yearly thing.

361
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Speaker 2: So we did mention earlier that you know, they probably

362
00:19:26,920 --> 00:19:29,600
Speaker 2: tried to turn this into a large scale thing, but

363
00:19:29,640 --> 00:19:32,160
Speaker 2: it just failed kind of time after time because it's

364
00:19:32,160 --> 00:19:37,240
Speaker 2: such a labor intensive thing. And you know, but as

365
00:19:37,280 --> 00:19:39,240
Speaker 2: a result, you know, maple you know, I think I

366
00:19:39,240 --> 00:19:41,040
Speaker 2: said at one point it was like the most common

367
00:19:41,080 --> 00:19:43,280
Speaker 2: sweetener in the US. That kind of started falling away

368
00:19:43,760 --> 00:19:47,040
Speaker 2: because it's so labor intensive. And by the second half

369
00:19:47,080 --> 00:19:50,640
Speaker 2: of the nineteenth century, cane sugar prices fell a lot,

370
00:19:50,720 --> 00:19:54,240
Speaker 2: and then beat sugar started being produced. So maple sugar,

371
00:19:54,840 --> 00:19:56,680
Speaker 2: it just, you know, as far as being a sweetener,

372
00:19:56,800 --> 00:19:58,800
Speaker 2: kind of fell by the wayside for a long time. Yeah,

373
00:20:00,119 --> 00:20:04,119
Speaker 2: but they started, you know, people still like that flavor,

374
00:20:04,200 --> 00:20:08,359
Speaker 2: especially on things like pancakes and waffles, so they needed

375
00:20:08,359 --> 00:20:11,879
Speaker 2: to unfortunately kind of cut it with other stuff. So

376
00:20:11,960 --> 00:20:15,440
Speaker 2: they maple producers started cutting it with that cane sugar

377
00:20:15,480 --> 00:20:17,760
Speaker 2: I mentioned in corn syrup, and that's where we get

378
00:20:17,840 --> 00:20:20,040
Speaker 2: you know, missus Butterworth. That's where we get that pancake

379
00:20:20,040 --> 00:20:21,040
Speaker 2: syrup that we have today.

380
00:20:21,119 --> 00:20:23,240
Speaker 1: I have Missus Butterworth written right there.

381
00:20:24,600 --> 00:20:27,159
Speaker 2: I mean what else is there aunt Jemima? Those are

382
00:20:27,160 --> 00:20:29,520
Speaker 2: the only two. And I don't think it's called Auntjemima anymore,

383
00:20:29,560 --> 00:20:30,119
Speaker 2: is it? Or is it?

384
00:20:30,200 --> 00:20:32,399
Speaker 1: No? No, it's I can't remember what they call, like

385
00:20:32,480 --> 00:20:33,880
Speaker 1: Old Mill or something like that.

386
00:20:34,320 --> 00:20:36,919
Speaker 2: Yeah, yeah, they changed the name. Here's my secret. Like,

387
00:20:37,560 --> 00:20:39,159
Speaker 2: if I go to the restaurant and they have the

388
00:20:39,200 --> 00:20:41,880
Speaker 2: maple syrup at the nice brunch, I love it. I'm

389
00:20:41,880 --> 00:20:43,399
Speaker 2: not going to turn my nose up and I know

390
00:20:43,440 --> 00:20:47,040
Speaker 2: that's the gold, but man, I love that that buttery

391
00:20:47,080 --> 00:20:47,800
Speaker 2: pancake syrup.

392
00:20:48,440 --> 00:20:50,719
Speaker 1: Oh yeah, me too. So I was thinking about what

393
00:20:50,760 --> 00:20:53,159
Speaker 1: I was raised on. I didn't have real maple syrup

394
00:20:53,240 --> 00:20:55,640
Speaker 1: until I was I don't know, probably in my forties,

395
00:20:55,680 --> 00:20:57,960
Speaker 1: to tell you the truth, I finally was like the same,

396
00:20:58,000 --> 00:21:00,320
Speaker 1: I want to see what this is like and ordered

397
00:21:00,320 --> 00:21:02,719
Speaker 1: some and it. I mean, it's pretty good, but it

398
00:21:02,800 --> 00:21:05,719
Speaker 1: is a different animal from what I grew up on,

399
00:21:06,119 --> 00:21:09,600
Speaker 1: which wasn't even missus Butterworth's. My mom was like, no,

400
00:21:09,680 --> 00:21:12,439
Speaker 1: that's too expensive. She would make a one to one

401
00:21:12,480 --> 00:21:15,679
Speaker 1: simple syrup and then put a little bit of artificial

402
00:21:15,880 --> 00:21:19,119
Speaker 1: maple flavoring in it, and that was that is maple

403
00:21:19,160 --> 00:21:22,560
Speaker 1: syrup to me, and I love it still like, that's

404
00:21:22,600 --> 00:21:24,400
Speaker 1: still my favorite kind of syrup.

405
00:21:25,119 --> 00:21:26,600
Speaker 2: Now, when you say you ordered it, what does that

406
00:21:26,680 --> 00:21:29,040
Speaker 2: mean ordered it off the shelf at the grocery store.

407
00:21:29,119 --> 00:21:31,399
Speaker 1: No, I ordered some online first, I think, before I

408
00:21:31,520 --> 00:21:35,480
Speaker 1: noticed that you could get it at grocery store. Wow, okay, yeah,

409
00:21:35,480 --> 00:21:37,879
Speaker 1: because I'm like, organic, real maple syrup. Where are you

410
00:21:37,920 --> 00:21:41,480
Speaker 1: gonna find that? And yeah, apparently just about everywhere.

411
00:21:41,920 --> 00:21:44,760
Speaker 2: Yeah, I mean we have that stuff around. And here's

412
00:21:44,800 --> 00:21:47,359
Speaker 2: what I didn't know either, is that U and I

413
00:21:47,400 --> 00:21:50,359
Speaker 2: know Canadians and Northeastern people in the of the United

414
00:21:50,359 --> 00:21:52,240
Speaker 2: States are probably like, you guys are such rude.

415
00:21:52,280 --> 00:21:53,760
Speaker 1: Oh they're a gas right now.

416
00:21:54,240 --> 00:21:56,679
Speaker 2: But hey, I grew up in Georgia, like this is

417
00:21:56,760 --> 00:21:58,880
Speaker 2: just wasn't a thing. It's not a thing down here

418
00:21:58,920 --> 00:22:01,639
Speaker 2: like it is up there. So I didn't know you

419
00:22:01,680 --> 00:22:05,800
Speaker 2: had to refrigerate it. So I went through the stage

420
00:22:05,800 --> 00:22:08,200
Speaker 2: of like, you know, why do I have mold spores

421
00:22:08,240 --> 00:22:11,920
Speaker 2: on my maple syrup and Missus Butterworth is just fine

422
00:22:12,000 --> 00:22:13,480
Speaker 2: sitting right next to it on the shelf.

423
00:22:13,560 --> 00:22:15,840
Speaker 1: Yeah. I'm a little nervous about the syrup I got

424
00:22:15,880 --> 00:22:18,440
Speaker 1: because it's been in my pantry for a long time

425
00:22:18,480 --> 00:22:20,840
Speaker 1: and it still doesn't have mold, so it's got like

426
00:22:20,960 --> 00:22:23,400
Speaker 1: anti freeze or something cut into it.

427
00:22:23,440 --> 00:22:26,760
Speaker 2: Is this stuff you ordered in your forties? Yeah, you

428
00:22:26,800 --> 00:22:27,960
Speaker 2: haven't gone through one bottle.

429
00:22:28,240 --> 00:22:32,760
Speaker 1: No, I haven't, because it is it's so different from

430
00:22:32,840 --> 00:22:35,479
Speaker 1: what I like, or what I'm used to is maple syrup,

431
00:22:35,560 --> 00:22:38,879
Speaker 1: that it's like a special kind of thing. It's not

432
00:22:38,920 --> 00:22:41,560
Speaker 1: what I go for now anytime I'm like syrup, like,

433
00:22:42,000 --> 00:22:44,679
Speaker 1: it's a very occasional thing for me.

434
00:22:45,359 --> 00:22:47,440
Speaker 2: Yeah, I'm with you, man. I definitely came on to

435
00:22:47,520 --> 00:22:50,160
Speaker 2: it late, and it was definitely like in a restaurant

436
00:22:50,560 --> 00:22:53,520
Speaker 2: somewhere where they, you know, had a little cup on

437
00:22:53,560 --> 00:22:54,920
Speaker 2: the table next to me. I was like, Oh, this

438
00:22:55,000 --> 00:22:55,399
Speaker 2: is really.

439
00:22:55,280 --> 00:22:57,920
Speaker 1: Good in a cup, like a little Sellow cup.

440
00:22:58,440 --> 00:23:00,919
Speaker 2: No, no, no, no, like the little little logoramic. You know,

441
00:23:01,000 --> 00:23:03,119
Speaker 2: I gotcha, I gotcha beside the waffle.

442
00:23:03,520 --> 00:23:08,159
Speaker 1: So what's interesting You kind of said that that maple

443
00:23:08,240 --> 00:23:11,040
Speaker 1: syrup production is kind of slowly but surely kind of

444
00:23:11,040 --> 00:23:14,000
Speaker 1: bounced back and forth, but never really kind of gotten huge.

445
00:23:14,160 --> 00:23:16,880
Speaker 1: I think we've made that point very clearly by now.

446
00:23:17,400 --> 00:23:20,360
Speaker 1: But in the late twentieth century, especially, like I think

447
00:23:20,359 --> 00:23:23,680
Speaker 1: around the seventies, it did kind of get a boost

448
00:23:23,680 --> 00:23:26,120
Speaker 1: because people are like, you know what, we can use

449
00:23:26,200 --> 00:23:28,959
Speaker 1: those vacuum pumps that we used to pump milk on

450
00:23:29,000 --> 00:23:33,040
Speaker 1: our family farm and plastic tubing that we'll just connect

451
00:23:33,040 --> 00:23:35,880
Speaker 1: to the taps and we can make this a lot

452
00:23:35,960 --> 00:23:40,320
Speaker 1: easier on ourselves. Because if you are a traditional sugaring operation,

453
00:23:40,880 --> 00:23:43,879
Speaker 1: you have pails hanging from your taps, that's in a tree,

454
00:23:44,359 --> 00:23:46,639
Speaker 1: and every day you have to go collect the pails

455
00:23:46,680 --> 00:23:50,639
Speaker 1: and immediately start boiling it so that it doesn't grow bacteria.

456
00:23:51,240 --> 00:23:53,679
Speaker 1: This is like you just kick back and let it

457
00:23:53,720 --> 00:23:57,720
Speaker 1: all come to you, and it's probably going into a

458
00:23:57,800 --> 00:24:01,840
Speaker 1: pretty decent size advance machine that's handling all of the

459
00:24:01,880 --> 00:24:03,320
Speaker 1: processing for you as well.

460
00:24:04,040 --> 00:24:08,320
Speaker 2: Yeah, for sure, the advent of the reverse osmosis machine

461
00:24:08,320 --> 00:24:11,440
Speaker 2: became a really big deal because that was just a

462
00:24:11,480 --> 00:24:14,600
Speaker 2: way more efficient way to remove water from the sap

463
00:24:14,640 --> 00:24:16,320
Speaker 2: before you boil it down. So I think they can

464
00:24:16,320 --> 00:24:19,040
Speaker 2: get about ninety percent of the water out with the

465
00:24:19,080 --> 00:24:22,919
Speaker 2: reverse osmosis machine, So that really drastically reduces the boiling

466
00:24:22,960 --> 00:24:25,320
Speaker 2: time to get down to that really sugary good stuff. Right.

467
00:24:26,359 --> 00:24:28,879
Speaker 2: And the other thing is, you know, back in the day,

468
00:24:28,920 --> 00:24:32,439
Speaker 2: they had to use you know, wood fired boilers and stuff,

469
00:24:32,480 --> 00:24:35,040
Speaker 2: like that. Now they use propane. So lots of little

470
00:24:35,080 --> 00:24:38,360
Speaker 2: things kind of came along to make it more industrial,

471
00:24:38,400 --> 00:24:40,720
Speaker 2: but still not you know, it's still trees in a

472
00:24:40,760 --> 00:24:44,679
Speaker 2: forest that you're tapping. It's not like some big like

473
00:24:44,720 --> 00:24:46,720
Speaker 2: I said, like a factory built around it or something.

474
00:24:47,040 --> 00:24:49,320
Speaker 1: I was reading a lot of stuff explaining how this

475
00:24:49,359 --> 00:24:51,200
Speaker 1: whole thing works, and one of the sites that has

476
00:24:51,200 --> 00:24:54,760
Speaker 1: some good explainers is greens Sugar House. And they still

477
00:24:54,880 --> 00:24:55,399
Speaker 1: use wood.

478
00:24:56,240 --> 00:24:57,720
Speaker 2: Oh really, they.

479
00:24:57,640 --> 00:24:59,720
Speaker 1: Said, they're one of the few who uses wood still.

480
00:25:00,240 --> 00:25:02,720
Speaker 2: I wonder if there's a benefit to that or just

481
00:25:03,720 --> 00:25:05,239
Speaker 2: they like to be old school and tout that.

482
00:25:05,320 --> 00:25:08,439
Speaker 1: I think maybe old school. I don't know. Yeah, So

483
00:25:08,640 --> 00:25:12,960
Speaker 1: all of this put together, reverse osmosis, vacuum pumps, plastic tubing,

484
00:25:13,960 --> 00:25:16,480
Speaker 1: when you combine it. By the mid nineties, I think

485
00:25:16,560 --> 00:25:20,520
Speaker 1: maple syrup production in the US and Canada together increased

486
00:25:20,640 --> 00:25:24,760
Speaker 1: four hundred percent over just like a couple decades earlier.

487
00:25:25,280 --> 00:25:29,919
Speaker 1: So still not industrialized, but enough now that like you

488
00:25:29,960 --> 00:25:32,719
Speaker 1: can start to supply the world with maple syrup. And

489
00:25:32,760 --> 00:25:34,480
Speaker 1: that's that's definitely what's happening.

490
00:25:35,119 --> 00:25:38,120
Speaker 2: Yeah, for sure. You know, climate changes put a dent

491
00:25:38,200 --> 00:25:42,240
Speaker 2: in almost everything, and maple the maple industry is no

492
00:25:42,400 --> 00:25:46,120
Speaker 2: stranger to that, especially in the US. But snow cover

493
00:25:46,359 --> 00:25:48,600
Speaker 2: is a pretty big deal. So it's not snowing as much,

494
00:25:49,119 --> 00:25:52,320
Speaker 2: and snow cover helps insulate those roots, so that's no

495
00:25:52,440 --> 00:25:56,359
Speaker 2: great not a great thing. The trees are also more

496
00:25:56,400 --> 00:26:00,240
Speaker 2: affected by disease and invasive species that come with warmer temperature,

497
00:26:00,880 --> 00:26:03,679
Speaker 2: and all of this has resulted in I don't know

498
00:26:03,680 --> 00:26:05,840
Speaker 2: about a consensus, but a lot of scientists are saying that,

499
00:26:05,960 --> 00:26:09,199
Speaker 2: like this may be a Canada only thing in the

500
00:26:09,280 --> 00:26:11,800
Speaker 2: not too distant future, Like that range is reducing, and

501
00:26:11,840 --> 00:26:12,920
Speaker 2: it's reducing northward.

502
00:26:13,160 --> 00:26:18,000
Speaker 1: Right, remember our plant migration episode? Like that, Yeah, for sure,

503
00:26:18,520 --> 00:26:23,000
Speaker 1: so you said that there the range of sugar maples

504
00:26:23,040 --> 00:26:27,280
Speaker 1: is moving northward aka plant migration. There are other things

505
00:26:27,320 --> 00:26:29,840
Speaker 1: that have happened over the years with the sugar bushes.

506
00:26:29,880 --> 00:26:33,679
Speaker 1: Remember stands of sugar maples that we figured out, like

507
00:26:33,840 --> 00:26:36,880
Speaker 1: that's not good, we should try something different. And these

508
00:26:36,920 --> 00:26:41,040
Speaker 1: family farmers basically just did something logical, and we're like, well,

509
00:26:41,119 --> 00:26:43,480
Speaker 1: let's just tear down some of these other trees and

510
00:26:43,520 --> 00:26:47,240
Speaker 1: plant more sugar maples. And so the sugar bush turned

511
00:26:47,280 --> 00:26:52,520
Speaker 1: into a very almost a monoculture basically where it was

512
00:26:52,560 --> 00:26:56,560
Speaker 1: nothing but sugar maples, and that makes sense economically on

513
00:26:56,640 --> 00:26:59,600
Speaker 1: the short term, but in the long term it's not

514
00:26:59,720 --> 00:27:01,920
Speaker 1: good because it reduces biodiversity.

515
00:27:02,280 --> 00:27:04,760
Speaker 2: Yeah for sure. And we should mention there is another

516
00:27:04,800 --> 00:27:07,320
Speaker 2: plant called a sugar bush, but we're not talking about that,

517
00:27:07,440 --> 00:27:08,879
Speaker 2: just so save your emails.

518
00:27:09,240 --> 00:27:12,360
Speaker 1: I did. I was talking it's a chaparral plant. It's

519
00:27:12,359 --> 00:27:13,760
Speaker 1: a scrub bush.

520
00:27:14,000 --> 00:27:14,919
Speaker 2: Yeah, who wants that?

521
00:27:16,240 --> 00:27:18,479
Speaker 1: I guess people who like the chaparral. People who live

522
00:27:18,520 --> 00:27:19,760
Speaker 1: in like twenty nine palms.

523
00:27:19,880 --> 00:27:23,920
Speaker 2: Yeah, okay. So you know, biodiversity is an important part

524
00:27:23,960 --> 00:27:27,520
Speaker 2: of any thriving ecosystem, and sugar maples are no different.

525
00:27:28,000 --> 00:27:32,080
Speaker 2: Once you simplify that tree species, you know it's gonna

526
00:27:32,320 --> 00:27:34,199
Speaker 2: drive out certain kinds of birds, and those kinds of

527
00:27:34,200 --> 00:27:39,080
Speaker 2: birds might be feeding on the invasive little insect critters,

528
00:27:39,119 --> 00:27:42,480
Speaker 2: so they need to protect that biodiversity. So places are

529
00:27:42,520 --> 00:27:45,480
Speaker 2: now sort of realizing we need to not just cut

530
00:27:45,520 --> 00:27:47,560
Speaker 2: down swas of other things to plant sugar maples, and

531
00:27:47,680 --> 00:27:50,320
Speaker 2: Vermont is one of them, and they enacted an effort

532
00:27:50,320 --> 00:27:52,320
Speaker 2: that now requires twenty five percent of trees and a

533
00:27:52,359 --> 00:27:56,879
Speaker 2: sugar bush to be other species other than that sugar maple.

534
00:27:57,480 --> 00:28:00,760
Speaker 1: Right. Yeah, So That was nice to come full circle

535
00:28:00,880 --> 00:28:02,840
Speaker 1: like that and realize like, yeah, you don't want to

536
00:28:02,880 --> 00:28:06,280
Speaker 1: do that. There's reasons to keep things biodiverse. I love

537
00:28:06,320 --> 00:28:09,040
Speaker 1: it when nature's like, no, that's not going to work.

538
00:28:09,119 --> 00:28:11,560
Speaker 1: Let's go back to how I had it before.

539
00:28:11,960 --> 00:28:15,399
Speaker 2: Yeah, for sure, if you're wondering about the trees themselves,

540
00:28:16,040 --> 00:28:17,800
Speaker 2: they have to be about forty years old, so even

541
00:28:17,800 --> 00:28:19,879
Speaker 2: when they were planning these things, it takes decades and

542
00:28:19,920 --> 00:28:23,119
Speaker 2: decades to be able to tap them, and they have

543
00:28:23,200 --> 00:28:24,760
Speaker 2: to be a certain size. They can only be about

544
00:28:24,800 --> 00:28:27,960
Speaker 2: ten inches in diameter and are generally only tapped once

545
00:28:28,119 --> 00:28:31,399
Speaker 2: unless they're big mamas. If they're over eighteen inches, you

546
00:28:31,480 --> 00:28:33,280
Speaker 2: might be able to tap that thing a second time.

547
00:28:34,119 --> 00:28:37,920
Speaker 1: Yeah, which kind of raised the question for me. Not

548
00:28:37,960 --> 00:28:41,880
Speaker 1: beg the question, it just raised it like can you

549
00:28:42,080 --> 00:28:44,840
Speaker 1: hurt like does it hurt the tree when you're removing

550
00:28:44,960 --> 00:28:48,200
Speaker 1: sap because it seems kind of sensible, like it's not

551
00:28:48,240 --> 00:28:51,480
Speaker 1: like it naturally exudes the sap, So if you're coming

552
00:28:51,480 --> 00:28:54,000
Speaker 1: along as a person and removing it, like is the

553
00:28:54,040 --> 00:28:56,360
Speaker 1: tree like hey I need that, and it seems to

554
00:28:56,400 --> 00:28:57,520
Speaker 1: be not the case.

555
00:28:58,480 --> 00:29:02,040
Speaker 2: Yeah, that's good. I think I had that same question

556
00:29:02,200 --> 00:29:08,440
Speaker 2: years ago. About coal seams if I'm not Oh yeah, yeah,

557
00:29:08,480 --> 00:29:09,959
Speaker 2: I think I asked that on the show. I was like,

558
00:29:10,160 --> 00:29:12,200
Speaker 2: I always wondered if like just removing all of this

559
00:29:12,280 --> 00:29:15,480
Speaker 2: stuff from the Earth's core is like not a great thing.

560
00:29:16,680 --> 00:29:19,400
Speaker 1: I could see that you leave in holes and destabilizing it,

561
00:29:19,400 --> 00:29:21,400
Speaker 1: It's going to turn into Swiss cheese eventually.

562
00:29:21,480 --> 00:29:23,480
Speaker 2: You know what, you might have said that fifteen years ago.

563
00:29:24,080 --> 00:29:27,320
Speaker 1: I probably did Swiss cheese. But with as far as

564
00:29:27,360 --> 00:29:31,880
Speaker 1: the sap goes, removing it and harming the sugar maple.

565
00:29:32,040 --> 00:29:35,560
Speaker 1: That doctor Jones from University of Vermont who came up

566
00:29:35,560 --> 00:29:38,520
Speaker 1: with the Jones rule of eighty six, he did a

567
00:29:38,600 --> 00:29:41,640
Speaker 1: study and estimated that something like four to nine percent

568
00:29:42,280 --> 00:29:45,960
Speaker 1: of an eight to ten inch diameter trees total carbohydrate

569
00:29:46,040 --> 00:29:51,320
Speaker 1: reserves are removed during a sugaring season, and that people

570
00:29:51,360 --> 00:29:53,840
Speaker 1: don't tap trees that small, like you said, ten inches

571
00:29:54,040 --> 00:29:58,000
Speaker 1: in diameter minimum. So the bigger trees probably have even

572
00:29:58,040 --> 00:30:00,720
Speaker 1: more reserves and lose less of a person. And so no,

573
00:30:01,360 --> 00:30:04,040
Speaker 1: over a sugaring season, you're probably not going to tap

574
00:30:04,160 --> 00:30:06,960
Speaker 1: enough sap to actually harm the tree in any way.

575
00:30:07,240 --> 00:30:10,200
Speaker 2: That's great, but you did make one mistake. I believe

576
00:30:10,200 --> 00:30:12,000
Speaker 2: it's pronounced doctor Jones.

577
00:30:13,320 --> 00:30:15,920
Speaker 1: Right, Yeah, it definitely stood out to me too. But

578
00:30:16,720 --> 00:30:19,320
Speaker 1: I uh, what's weird is I thought of Sean Connery

579
00:30:19,360 --> 00:30:24,040
Speaker 1: and not Harrison Ford. Oh something's wrong with me. Oh man,

580
00:30:24,560 --> 00:30:27,120
Speaker 1: that's a sign of something or other. I'm sure there's

581
00:30:27,120 --> 00:30:30,520
Speaker 1: like a psychiatric test that gives you that, Like a

582
00:30:30,560 --> 00:30:33,920
Speaker 1: picture of Sean Conry picture of Harrison Ford says which

583
00:30:33,920 --> 00:30:37,200
Speaker 1: one's doctor Jones, and you better pick Harrison Ford or

584
00:30:37,200 --> 00:30:39,200
Speaker 1: else they're going to institutionalize you.

585
00:30:39,400 --> 00:30:41,360
Speaker 2: Yeah, Or I mean if you would have said Shila both,

586
00:30:41,400 --> 00:30:43,760
Speaker 2: I would just just walk into traffic after that.

587
00:30:46,360 --> 00:30:48,240
Speaker 1: They don't even want to diagnose that one.

588
00:30:48,360 --> 00:30:50,920
Speaker 2: No. Uh So we should talk a little bit about

589
00:30:50,920 --> 00:30:53,720
Speaker 2: how this stuff is processed. You know, if, like we

590
00:30:53,800 --> 00:30:55,760
Speaker 2: mentioned sort of the home processors, or if you're just

591
00:30:55,800 --> 00:31:00,000
Speaker 2: a small scale producer, you're probably probably have that sugar

592
00:31:00,080 --> 00:31:03,440
Speaker 2: house on your property. If you have a larger operation,

593
00:31:03,520 --> 00:31:06,920
Speaker 2: you're probably collecting from nearby but taking it to a

594
00:31:06,960 --> 00:31:11,000
Speaker 2: central boil boiler location like a larger sugar house obviously,

595
00:31:12,480 --> 00:31:15,680
Speaker 2: and then inside that sugar house. You know, evaporation is

596
00:31:15,680 --> 00:31:16,920
Speaker 2: a big part of it. You know, we talked about

597
00:31:16,960 --> 00:31:20,440
Speaker 2: indigenous people evaporating out all that water. You still need

598
00:31:20,520 --> 00:31:23,040
Speaker 2: to do the same thing on a small scale. I

599
00:31:23,080 --> 00:31:27,480
Speaker 2: know you mentioned like the the propane heater, like the

600
00:31:27,520 --> 00:31:29,560
Speaker 2: turkey fryer kind of thing that you repurposed, or a

601
00:31:29,560 --> 00:31:32,640
Speaker 2: wood fryer. But when you get larger, you know, it's

602
00:31:32,680 --> 00:31:35,840
Speaker 2: gonna be larger machines and they're you know, they're gonna

603
00:31:35,840 --> 00:31:37,760
Speaker 2: be a little they're gonna have more bells and whistles

604
00:31:37,800 --> 00:31:38,080
Speaker 2: on them.

605
00:31:38,680 --> 00:31:41,280
Speaker 1: Yeah, you repurposed the turkey frier because you didn't read

606
00:31:41,320 --> 00:31:43,920
Speaker 1: online that you're not supposed to drop a frozen turkey

607
00:31:43,960 --> 00:31:47,000
Speaker 1: in a deep fryar because you almost caught your house

608
00:31:47,040 --> 00:31:49,960
Speaker 1: on fire. So your partner said, no, you need to

609
00:31:50,000 --> 00:31:51,760
Speaker 1: get that out into a sugar shack and make some

610
00:31:51,800 --> 00:31:52,880
Speaker 1: syrup with it instead.

611
00:31:53,120 --> 00:31:56,000
Speaker 2: Yeah, and by god, please do not fry your turkey

612
00:31:56,040 --> 00:31:57,200
Speaker 2: indoors either at all.

613
00:31:57,760 --> 00:31:59,680
Speaker 1: Oh, good Lord, who does that?

614
00:32:00,000 --> 00:32:02,160
Speaker 2: A video of a guy doing it, it's not good.

615
00:32:02,880 --> 00:32:05,240
Speaker 1: Was he running it off a generator that he had

616
00:32:05,280 --> 00:32:06,680
Speaker 1: indoors as well? No?

617
00:32:06,680 --> 00:32:09,480
Speaker 2: No, I mean it was a standard propane situation, but

618
00:32:09,560 --> 00:32:10,800
Speaker 2: he did it like in his kitchen.

619
00:32:11,160 --> 00:32:11,360
Speaker 1: Yeah.

620
00:32:11,360 --> 00:32:13,840
Speaker 2: I mean, you can find a video of anybody doing

621
00:32:13,880 --> 00:32:15,440
Speaker 2: anything dumb these days.

622
00:32:16,000 --> 00:32:17,800
Speaker 1: One other thing we're not going to talk about him,

623
00:32:17,840 --> 00:32:20,400
Speaker 1: but I urge you if you're like I kind of

624
00:32:20,480 --> 00:32:24,080
Speaker 1: like this, this sounds neat. Look up evaporator pants. They're

625
00:32:24,120 --> 00:32:28,800
Speaker 1: really cool, very cool. So something that I had no

626
00:32:28,880 --> 00:32:31,400
Speaker 1: idea that's actually kind of the fact of the podcast

627
00:32:31,440 --> 00:32:35,160
Speaker 1: possibly the flavor of maple syrup. The maple flavor itself.

628
00:32:35,720 --> 00:32:38,160
Speaker 1: It's not really present very much in the SAP from

629
00:32:38,200 --> 00:32:41,200
Speaker 1: what I understand, it's actually a result of the Mayard reaction.

630
00:32:41,320 --> 00:32:44,360
Speaker 1: The same thing that turns bread into toast. Yeah, makes

631
00:32:44,360 --> 00:32:50,240
Speaker 1: some duck delicious all it does all sorts of amazing things,

632
00:32:50,320 --> 00:32:54,160
Speaker 1: and it's part of the I think the caramelization process.

633
00:32:54,800 --> 00:32:57,960
Speaker 1: It gives that that SAP. It's maple flavor.

634
00:32:58,440 --> 00:33:01,720
Speaker 2: Yeah, we have a pretty good detailed description of that

635
00:33:01,800 --> 00:33:03,800
Speaker 2: in our Toast episode, which I think was quite good.

636
00:33:03,840 --> 00:33:04,840
Speaker 2: So go check that one out.

637
00:33:05,360 --> 00:33:05,760
Speaker 1: It was.

638
00:33:05,880 --> 00:33:07,880
Speaker 2: And by the way, we want to mention there's a

639
00:33:07,920 --> 00:33:11,120
Speaker 2: new thing on Apple podcast where, oh yeah, if you

640
00:33:11,240 --> 00:33:14,720
Speaker 2: mentioned something from like a past episode that I think

641
00:33:14,760 --> 00:33:17,120
Speaker 2: something will now pop up on your podcast player that

642
00:33:17,600 --> 00:33:19,720
Speaker 2: like tells you where that episode is, which is kind

643
00:33:19,720 --> 00:33:20,000
Speaker 2: of cool.

644
00:33:20,600 --> 00:33:24,000
Speaker 1: Yeah, I think it has a link that you can click. Yeah,

645
00:33:24,200 --> 00:33:27,600
Speaker 1: like Apple has done some just amazing stuff for their

646
00:33:27,640 --> 00:33:31,640
Speaker 1: podcast app and player now and it's like, yeah, I mean,

647
00:33:31,680 --> 00:33:35,640
Speaker 1: hats off to them for the design and thought that

648
00:33:35,640 --> 00:33:38,000
Speaker 1: they put into it. So yeah, I say go check

649
00:33:38,040 --> 00:33:39,480
Speaker 1: it out because we I think we have a whole

650
00:33:39,520 --> 00:33:40,280
Speaker 1: channel there now.

651
00:33:40,800 --> 00:33:44,760
Speaker 2: So back to the process. Though, after you have that

652
00:33:44,800 --> 00:33:47,959
Speaker 2: boiling going on and get rid of that water, you're

653
00:33:47,960 --> 00:33:50,360
Speaker 2: evaporating the water, you still are going to have to

654
00:33:50,800 --> 00:33:53,920
Speaker 2: filter that stuff out because something's in there called sugar sand.

655
00:33:54,320 --> 00:33:56,560
Speaker 2: It's like, you know, concentrated minerals and stuff, and it

656
00:33:56,640 --> 00:33:59,200
Speaker 2: might you know, make it look cloudy. And this is

657
00:33:59,200 --> 00:34:01,440
Speaker 2: stuff that you want to either sell on the side

658
00:34:01,440 --> 00:34:03,200
Speaker 2: of the road or sell in the store, and so

659
00:34:03,240 --> 00:34:06,640
Speaker 2: you're going to filter it from there. And to me,

660
00:34:06,880 --> 00:34:09,120
Speaker 2: this next thing was the fact of the podcast. If

661
00:34:09,160 --> 00:34:11,560
Speaker 2: you're if you're a fan of wine, you know that

662
00:34:11,719 --> 00:34:14,879
Speaker 2: tear war is a thing where a grape growing from

663
00:34:14,880 --> 00:34:17,200
Speaker 2: a certain vine out of certain soil in a certain

664
00:34:17,239 --> 00:34:20,560
Speaker 2: place on Earth, under certain climate conditions will taste different

665
00:34:20,600 --> 00:34:23,239
Speaker 2: than that same grape grown elsewhere. And that's the same

666
00:34:23,320 --> 00:34:26,880
Speaker 2: thing with maple trees. It has a tear war and

667
00:34:27,440 --> 00:34:33,759
Speaker 2: if you are a highly sort of specialized maple syrup producer,

668
00:34:34,080 --> 00:34:36,640
Speaker 2: or a sugarer. I guess sugar daddy.

669
00:34:36,960 --> 00:34:38,200
Speaker 1: Yeah, sugar edady.

670
00:34:39,760 --> 00:34:42,640
Speaker 2: You can be like well known for your particular tear

671
00:34:42,680 --> 00:34:44,880
Speaker 2: war and you can charge like a lot more money.

672
00:34:45,440 --> 00:34:46,680
Speaker 2: I don't know by a lot more money, but you

673
00:34:46,680 --> 00:34:48,920
Speaker 2: can have like an elevated price because you have such

674
00:34:48,920 --> 00:34:51,160
Speaker 2: a specialized tear war to your tree and syrup.

675
00:34:51,480 --> 00:34:54,920
Speaker 1: Right, you're like my sugar maples are fertilized only with

676
00:34:55,040 --> 00:34:58,680
Speaker 1: pig feces coming from pigs that are fed on a

677
00:34:58,800 --> 00:35:00,759
Speaker 1: diet of organic truffles.

678
00:35:00,960 --> 00:35:02,759
Speaker 2: Yeah. Maybe, so you.

679
00:35:02,719 --> 00:35:04,759
Speaker 1: Could get a lot of money for that syrup, is

680
00:35:04,800 --> 00:35:05,799
Speaker 1: what I understand.

681
00:35:05,920 --> 00:35:07,200
Speaker 2: I think so.

682
00:35:07,200 --> 00:35:10,480
Speaker 1: So. Canada is far and away the largest exporter of

683
00:35:10,520 --> 00:35:14,440
Speaker 1: maple syrup. They essentially supply the world with syrup. Yeah,

684
00:35:14,960 --> 00:35:18,000
Speaker 1: I think they produce about Back in twenty twenty three,

685
00:35:18,080 --> 00:35:20,720
Speaker 1: O Livia found four hundred and fifty seven million dollars

686
00:35:20,760 --> 00:35:24,800
Speaker 1: worth of maple syrup Canada produced and sold. The US

687
00:35:25,360 --> 00:35:29,560
Speaker 1: follows at thirty five million. That eus about thirteen million.

688
00:35:29,840 --> 00:35:34,000
Speaker 1: But Canada makes so much maple syrup that the US,

689
00:35:34,040 --> 00:35:37,240
Speaker 1: which produces a ton of maple syrup, still imports more

690
00:35:37,440 --> 00:35:40,000
Speaker 1: than it exports or sells from Canada.

691
00:35:40,760 --> 00:35:43,160
Speaker 2: That's right, and that's just another reason that we need

692
00:35:43,160 --> 00:35:44,440
Speaker 2: to stay good friends with Canada.

693
00:35:44,840 --> 00:35:46,160
Speaker 1: Yeah, because they got the syrup.

694
00:35:46,600 --> 00:35:48,720
Speaker 2: That's right, And we're going to be expressing that sentiment

695
00:35:48,760 --> 00:35:51,239
Speaker 2: on our summer tour all across Canada. The good will

696
00:35:51,280 --> 00:35:54,560
Speaker 2: will be flowing hopefully tapped, just like the maple syrup.

697
00:35:54,960 --> 00:35:57,319
Speaker 1: Yeah, it's the Dove and the Olive branch.

698
00:35:57,080 --> 00:36:00,719
Speaker 2: Tour Quebec alone. We need to shout them out. I

699
00:36:00,719 --> 00:36:02,560
Speaker 2: know you mentioned they were the biggest producer. They produce

700
00:36:02,600 --> 00:36:06,000
Speaker 2: about seventy percent I'm sorry, seventy two percent of the

701
00:36:06,040 --> 00:36:10,280
Speaker 2: world supply of maple syrup, fifty five million taps going

702
00:36:10,360 --> 00:36:14,040
Speaker 2: in Quebec alone, and they have what some people call

703
00:36:14,080 --> 00:36:17,920
Speaker 2: a cartel. In Canada. There's a government sort of endorse

704
00:36:18,280 --> 00:36:22,440
Speaker 2: industry group called the Quebec Maple Syrup Producers or shortened

705
00:36:22,719 --> 00:36:26,719
Speaker 2: with their French name, the PPAQ that basically acts as

706
00:36:26,760 --> 00:36:30,520
Speaker 2: the go between between the eight thousand producers and the customers.

707
00:36:30,640 --> 00:36:33,960
Speaker 2: And like they're really in the business. It's not just like, yeah,

708
00:36:34,000 --> 00:36:36,680
Speaker 2: we want to make sure everything's going okaya. They like

709
00:36:36,800 --> 00:36:40,120
Speaker 2: they tell you how to market it, how to sell it,

710
00:36:41,120 --> 00:36:44,120
Speaker 2: what to do with the reserves. Like they're really, really involved.

711
00:36:44,760 --> 00:36:47,439
Speaker 1: Yeah, they're like the Opec of maple syrup. Essentially, they

712
00:36:47,440 --> 00:36:50,880
Speaker 1: have a strategic reserve that they started in two thousand

713
00:36:50,920 --> 00:36:54,640
Speaker 1: that can hold up the ten million gallons. I saw

714
00:36:54,680 --> 00:36:59,800
Speaker 1: them also described as a mafia by an independent syrup producer,

715
00:37:00,480 --> 00:37:04,120
Speaker 1: because if you produce maple syrup in Quebec, it does

716
00:37:04,120 --> 00:37:07,839
Speaker 1: not matter if you're a member of the PPAQ. You

717
00:37:07,960 --> 00:37:10,960
Speaker 1: still have to give them a cut of your proceeds

718
00:37:11,000 --> 00:37:15,160
Speaker 1: from the sale of maple syrup. So like they set

719
00:37:15,160 --> 00:37:19,279
Speaker 1: the prices, they can make the price artificially high low

720
00:37:19,520 --> 00:37:21,480
Speaker 1: depending on what they want to do. And this is

721
00:37:21,520 --> 00:37:24,200
Speaker 1: not to say like this is just all bad. They

722
00:37:24,239 --> 00:37:26,840
Speaker 1: have done a lot of good for maple syrup producers

723
00:37:26,920 --> 00:37:31,920
Speaker 1: across Quebec. But they're apparently also extremely aggressive in enforcing

724
00:37:32,000 --> 00:37:33,120
Speaker 1: their rules.

725
00:37:33,480 --> 00:37:36,560
Speaker 2: Yeah, I think that's the deal. Here in the United States,

726
00:37:36,920 --> 00:37:38,879
Speaker 2: if you want to talk about the top producers, look

727
00:37:39,040 --> 00:37:41,399
Speaker 2: no further than Vermont. Vermont very well known for their

728
00:37:41,400 --> 00:37:45,319
Speaker 2: maple syrup, and New York State is after that, and

729
00:37:45,360 --> 00:37:47,399
Speaker 2: then you know other New England states. But you also

730
00:37:47,440 --> 00:37:52,000
Speaker 2: got to throw in, oddly, maybe not oddly, Virginia, Wisconsin, Ohio,

731
00:37:52,080 --> 00:37:56,160
Speaker 2: and Minnesota as other decent sized producers. But it's really

732
00:37:56,239 --> 00:37:58,400
Speaker 2: the name of the game, and the US is Vermont.

733
00:37:58,360 --> 00:38:02,040
Speaker 1: Vermont, the old VAT and I say we take a break,

734
00:38:02,040 --> 00:38:07,600
Speaker 1: but first we cannot not mention the ppaq's strategic reserves

735
00:38:07,600 --> 00:38:10,200
Speaker 1: and not mentioned the great maple Syrup Heist of twenty

736
00:38:10,239 --> 00:38:15,480
Speaker 1: eleven to twenty twelve. Yeah, take it away, Oh okay, Well, apparently,

737
00:38:15,920 --> 00:38:20,320
Speaker 1: starting in twenty eleven, a group of thieves slowly tapped

738
00:38:20,360 --> 00:38:24,880
Speaker 1: off twenty seven hundred tons of maple syrup from barrels

739
00:38:24,880 --> 00:38:30,160
Speaker 1: inside one of the PPAQ strategic warehouses. And nobody caught

740
00:38:30,280 --> 00:38:33,799
Speaker 1: this for months because they either filled the barrels with

741
00:38:33,920 --> 00:38:36,520
Speaker 1: water or they left them empty, but either way, the

742
00:38:36,520 --> 00:38:39,680
Speaker 1: barrels were in place, so anybody walking through the warehouse

743
00:38:39,719 --> 00:38:42,840
Speaker 1: would not think anything was amiss. And it wasn't until

744
00:38:42,840 --> 00:38:45,560
Speaker 1: an audit that it was found. And I think out

745
00:38:45,600 --> 00:38:48,040
Speaker 1: of twenty seven also, this whole I think the whole

746
00:38:48,080 --> 00:38:51,800
Speaker 1: thing was like thirteen million dollars worth of maple syrup

747
00:38:51,840 --> 00:38:54,640
Speaker 1: that was stolen, and they only got back four hundred

748
00:38:54,680 --> 00:38:57,799
Speaker 1: and fifty of the twenty seven hundred tons, and even

749
00:38:57,880 --> 00:38:59,680
Speaker 1: that they were like, we got to destroy this because

750
00:38:59,680 --> 00:39:03,759
Speaker 1: it's basically been through the Ringer, you know, stolen and

751
00:39:03,800 --> 00:39:07,120
Speaker 1: recovered and all that, and several people went to prison.

752
00:39:07,200 --> 00:39:10,440
Speaker 1: One of them I think his name is Richard Valliers.

753
00:39:10,960 --> 00:39:14,600
Speaker 1: He was sentenced to seven years and ten months filed

754
00:39:14,680 --> 00:39:17,600
Speaker 1: US for this heist. That's how serious Quebec takes its

755
00:39:17,600 --> 00:39:18,360
Speaker 1: maple syrup.

756
00:39:19,000 --> 00:39:22,359
Speaker 2: All right, we'll take that second break and we'll finish

757
00:39:22,440 --> 00:39:51,960
Speaker 2: up right after this. All right, we're back, and let's

758
00:39:52,000 --> 00:39:54,640
Speaker 2: talk about other parts of the world, because we mentioned

759
00:39:54,680 --> 00:39:58,280
Speaker 2: Europe produces some maple syrup, and you know it happens

760
00:39:58,280 --> 00:40:01,640
Speaker 2: here and there. They you don't have like the big

761
00:40:01,719 --> 00:40:04,080
Speaker 2: swings between day and night that you really need to

762
00:40:04,120 --> 00:40:06,399
Speaker 2: cause the sap to run super well. So a lot

763
00:40:06,400 --> 00:40:09,799
Speaker 2: of times they'll work with other trees. Birch trees can

764
00:40:09,800 --> 00:40:13,480
Speaker 2: produce a sap. Other kinds of maple trees I mentioned

765
00:40:13,480 --> 00:40:16,600
Speaker 2: can produce sap. You're probably not going to make that

766
00:40:16,640 --> 00:40:19,359
Speaker 2: into maple syrup. You're probably using it for making like

767
00:40:19,960 --> 00:40:22,600
Speaker 2: you know, like an additive, like making beer, making vinegar,

768
00:40:23,400 --> 00:40:26,480
Speaker 2: maybe as something in a drink. I know, there's a

769
00:40:26,480 --> 00:40:30,600
Speaker 2: pretty rich tradition in South Korea of their native maple tree,

770
00:40:30,640 --> 00:40:34,880
Speaker 2: the goroso tree, where they I mean this sounds dangerous

771
00:40:34,880 --> 00:40:37,719
Speaker 2: to me. They get together in a hot room and

772
00:40:38,080 --> 00:40:41,000
Speaker 2: drink like five gallons each of this stuff.

773
00:40:41,200 --> 00:40:43,520
Speaker 1: Yeah each, That sounds.

774
00:40:43,280 --> 00:40:45,960
Speaker 2: Like like I thought that amount of intake of liquid

775
00:40:46,000 --> 00:40:46,600
Speaker 2: would kill you.

776
00:40:47,120 --> 00:40:49,960
Speaker 1: Well, essentially, it's supposed to do the opposite that. It's

777
00:40:50,040 --> 00:40:52,879
Speaker 1: like a health tonic essentially, and then the sauna action

778
00:40:53,239 --> 00:40:55,480
Speaker 1: you're sweating out toxins and you're replacing it with this

779
00:40:55,920 --> 00:40:58,799
Speaker 1: healthful sap. But I mean, if they've been doing it

780
00:40:58,840 --> 00:41:01,879
Speaker 1: for this long and people aren't over at the very least,

781
00:41:02,120 --> 00:41:03,320
Speaker 1: it's not harmful.

782
00:41:03,800 --> 00:41:06,680
Speaker 2: I just wonder how many how long that is, like

783
00:41:06,719 --> 00:41:07,839
Speaker 2: over five gallon time.

784
00:41:08,040 --> 00:41:10,520
Speaker 1: I don't know, five gallons of anything.

785
00:41:10,880 --> 00:41:13,120
Speaker 2: Say like five gallons of water will kill you on it.

786
00:41:13,400 --> 00:41:15,840
Speaker 1: Yeah, I think you can toxify.

787
00:41:15,680 --> 00:41:17,920
Speaker 2: Really, but yeah, they've been doing it for a long time.

788
00:41:19,000 --> 00:41:21,480
Speaker 2: Northern China also drinks the sap of certain kinds of

789
00:41:21,480 --> 00:41:25,400
Speaker 2: maple trees. But you know, outside of Europe, there are

790
00:41:25,480 --> 00:41:28,719
Speaker 2: places in the United States, like the Pacific Northwest, where

791
00:41:28,760 --> 00:41:31,960
Speaker 2: they're tapping big leaf maples. The thing is, you just

792
00:41:32,000 --> 00:41:33,920
Speaker 2: need a lot more about twice as much actually to

793
00:41:33,960 --> 00:41:37,439
Speaker 2: get a gallon of syrup because it's just not as sugary, right,

794
00:41:38,040 --> 00:41:39,719
Speaker 2: And here's the other thing too, that not only do

795
00:41:39,760 --> 00:41:43,120
Speaker 2: they need a lot more to produce the syrup, but

796
00:41:43,320 --> 00:41:46,719
Speaker 2: it doesn't have that same kind of climate consistency as

797
00:41:46,719 --> 00:41:48,560
Speaker 2: far as like freezing every night and getting warm the

798
00:41:48,600 --> 00:41:51,960
Speaker 2: next day. So it's sort of between November and March.

799
00:41:52,080 --> 00:41:54,719
Speaker 2: It seems like, and maybe if you're someone out there

800
00:41:54,760 --> 00:41:56,400
Speaker 2: doing this, you can correct me, but it seems like

801
00:41:56,440 --> 00:42:00,120
Speaker 2: it's tap as available sort of.

802
00:42:02,000 --> 00:42:04,200
Speaker 1: So you've got a bunch of syrup on your hands.

803
00:42:04,200 --> 00:42:06,759
Speaker 1: You followed all of the processing tips that we gave

804
00:42:06,800 --> 00:42:11,320
Speaker 1: you time, was that your maple syrup would be assigned

805
00:42:11,320 --> 00:42:14,600
Speaker 1: a grade one of three grades fancy, A or B.

806
00:42:15,600 --> 00:42:18,720
Speaker 1: Fancy was like the most delicate, Bee's the most robust.

807
00:42:18,800 --> 00:42:22,000
Speaker 1: But people didn't understand that. They thought fancy was the

808
00:42:22,040 --> 00:42:25,000
Speaker 1: best place, like cats up. Right, you think cats up

809
00:42:25,040 --> 00:42:28,719
Speaker 1: is much better than catchup because it's fancy. That's not

810
00:42:28,800 --> 00:42:32,719
Speaker 1: the case. So they changed it. Now it's all grade A.

811
00:42:33,280 --> 00:42:36,960
Speaker 1: But then they assign different categories based on the flavor

812
00:42:37,040 --> 00:42:38,160
Speaker 1: and the color of it.

813
00:42:38,719 --> 00:42:41,760
Speaker 2: That's right. They have golden, amber, dark, and very dark,

814
00:42:41,880 --> 00:42:47,480
Speaker 2: and that ranges respectively as delicate, rich, robust, and strong. Yeah,

815
00:42:48,200 --> 00:42:50,480
Speaker 2: the very dark the strongest one you're probably going to

816
00:42:50,560 --> 00:42:54,680
Speaker 2: be cooking with that the lightest, that golden delicate one,

817
00:42:55,080 --> 00:42:58,440
Speaker 2: maybe putting it in a cocktail or something like the

818
00:42:58,480 --> 00:43:01,440
Speaker 2: stuff that you've off the grocery store shelf or get ordered,

819
00:43:01,520 --> 00:43:04,640
Speaker 2: I guess to be delivered to live on your home

820
00:43:04,680 --> 00:43:08,719
Speaker 2: shell forever for your pancakes and waffles. That's gonna be

821
00:43:08,760 --> 00:43:11,080
Speaker 2: that amber maple syrup, right.

822
00:43:10,920 --> 00:43:13,120
Speaker 1: And then there's other stuff too, like say you didn't

823
00:43:13,120 --> 00:43:15,759
Speaker 1: get the sugar sand out and it's cloudy, or it

824
00:43:15,800 --> 00:43:18,400
Speaker 1: has a slightly off taste, like maybe you sugared a

825
00:43:18,440 --> 00:43:21,799
Speaker 1: little too late in the season. That's graded. It's not

826
00:43:21,880 --> 00:43:25,240
Speaker 1: an A grade, and they don't sell it in the stores. Instead,

827
00:43:25,280 --> 00:43:29,080
Speaker 1: it's graded as maple syrup for processing. And so if

828
00:43:29,080 --> 00:43:32,840
Speaker 1: you have like a maple taste in some industrially produced,

829
00:43:32,880 --> 00:43:37,319
Speaker 1: commercially available food, it's that kind of maple syrup. So

830
00:43:37,520 --> 00:43:40,920
Speaker 1: if you've ever had waffle crisp cereal in the nineties,

831
00:43:41,400 --> 00:43:43,440
Speaker 1: you were eating maple syrup for processing.

832
00:43:44,320 --> 00:43:50,319
Speaker 2: That's right. I did mention the refrigerator. If you don't

833
00:43:50,320 --> 00:43:52,000
Speaker 2: open it, you can keep it on that shelf for

834
00:43:52,040 --> 00:43:55,200
Speaker 2: about three years, but afterward you apparently do need to

835
00:43:55,239 --> 00:43:57,440
Speaker 2: refrigerate it. And it can go for another three years.

836
00:43:58,280 --> 00:44:01,000
Speaker 2: It's that high sugar content basically that's keeping it nice

837
00:44:01,000 --> 00:44:04,279
Speaker 2: in pristine. But you know, as happened to me, once

838
00:44:04,320 --> 00:44:06,200
Speaker 2: you open that stuff, it can get little mold spores.

839
00:44:07,239 --> 00:44:09,640
Speaker 1: Yeah, I gotta go check mine, because I really don't

840
00:44:09,640 --> 00:44:13,239
Speaker 1: think it's molded. But let's say that you want something

841
00:44:13,280 --> 00:44:15,839
Speaker 1: besides syrup. You're just so syruped out, you drank five

842
00:44:15,880 --> 00:44:19,720
Speaker 1: gallons of it, and you want something other than the syrup.

843
00:44:19,920 --> 00:44:21,719
Speaker 1: What are you going to turn to? Chuck?

844
00:44:22,640 --> 00:44:25,760
Speaker 2: Well, I know everyone's seen those little maple leaf shaped

845
00:44:25,800 --> 00:44:29,920
Speaker 2: candies a door at a rest stop in New England

846
00:44:30,360 --> 00:44:33,080
Speaker 2: and I'm sure all over Canada. But yeah, they're usually

847
00:44:33,120 --> 00:44:35,560
Speaker 2: shaped like little maple leaves. They heat that stuff up

848
00:44:35,600 --> 00:44:38,600
Speaker 2: and pour it into molds to cool down. It can

849
00:44:38,640 --> 00:44:41,160
Speaker 2: be like a softer, light colored thing, depending on how

850
00:44:41,200 --> 00:44:43,960
Speaker 2: hot you get it, or that dark, hard candy. And

851
00:44:44,160 --> 00:44:45,719
Speaker 2: I've had those. Those are delicious.

852
00:44:46,040 --> 00:44:50,320
Speaker 1: Yeah. There's also maple cream, which is essentially whipped maple syrup.

853
00:44:50,600 --> 00:44:51,280
Speaker 2: Oh baby.

854
00:44:51,480 --> 00:44:54,520
Speaker 1: Yeah. And there's something called sugar on snow, which where

855
00:44:54,560 --> 00:44:58,000
Speaker 1: you take a pack of snow packed together, which is

856
00:44:58,000 --> 00:45:01,200
Speaker 1: why they call it a pack, and you pour boiling

857
00:45:01,800 --> 00:45:05,560
Speaker 1: syrup onto it and it immediately congeals into like a

858
00:45:05,600 --> 00:45:08,640
Speaker 1: caramel consistency, and you basically eat it like a candy.

859
00:45:08,719 --> 00:45:10,840
Speaker 1: Sometimes they put it on like a popsicle or a

860
00:45:11,280 --> 00:45:12,000
Speaker 1: sucker stick.

861
00:45:12,600 --> 00:45:15,640
Speaker 2: Yeah, that sounds pretty good. We got to mention to

862
00:45:15,760 --> 00:45:18,239
Speaker 2: all our New England friends. I don't know if they

863
00:45:18,280 --> 00:45:21,800
Speaker 2: have these in Canada, but the maple creamy is like

864
00:45:21,880 --> 00:45:24,680
Speaker 2: a saucer of ice cream. And of course at any

865
00:45:24,760 --> 00:45:27,200
Speaker 2: local county fair you're gonna get your maple cotton candy

866
00:45:27,440 --> 00:45:32,040
Speaker 2: or a Quebec specialty, the delicious maple syrup pie.

867
00:45:32,120 --> 00:45:34,720
Speaker 1: I'm going to try that when we're in Montreal for sure,

868
00:45:35,280 --> 00:45:38,400
Speaker 1: me too. I'm also going to try to find some

869
00:45:38,760 --> 00:45:41,560
Speaker 1: maple sugar there too. Apparently when you bake with it,

870
00:45:41,600 --> 00:45:44,319
Speaker 1: you can substitute I've seen one for one or three

871
00:45:44,400 --> 00:45:48,080
Speaker 1: quarters for one with white granulated sugar in your recipe,

872
00:45:48,360 --> 00:45:51,880
Speaker 1: and especially if you're making something fall like like a

873
00:45:52,520 --> 00:45:55,520
Speaker 1: banana bread or apple pie or something like that, it

874
00:45:55,560 --> 00:45:58,560
Speaker 1: apparently just steps up the flavor quite a bit.

875
00:45:59,239 --> 00:46:02,160
Speaker 2: Yeah. Oh, and I know last year I mentioned my

876
00:46:02,200 --> 00:46:05,440
Speaker 2: maple old fashioned, which is now my kind of go

877
00:46:05,520 --> 00:46:08,040
Speaker 2: to sweetener for my old fashions. It's really yummy.

878
00:46:08,400 --> 00:46:11,120
Speaker 1: Well you should try some maple sugar.

879
00:46:10,840 --> 00:46:13,440
Speaker 2: In there, man, instead of the syrup.

880
00:46:14,360 --> 00:46:17,040
Speaker 1: No, I mean you make the syrup with sugar, right.

881
00:46:17,880 --> 00:46:19,279
Speaker 2: Oh no, I just put syrup in there.

882
00:46:19,680 --> 00:46:21,600
Speaker 1: But what do you make the syrup from? Is what

883
00:46:21,640 --> 00:46:22,120
Speaker 1: I'm saying.

884
00:46:22,360 --> 00:46:24,919
Speaker 2: From the bottle off the shelf at publics.

885
00:46:24,600 --> 00:46:26,440
Speaker 1: Oh, I thought you made your own. We gave people

886
00:46:26,480 --> 00:46:27,719
Speaker 1: like a whole recipe, didn't we.

887
00:46:28,120 --> 00:46:30,279
Speaker 2: No? No, no, no, that was a That was a

888
00:46:30,280 --> 00:46:31,080
Speaker 2: pumpkin spice.

889
00:46:32,239 --> 00:46:35,520
Speaker 1: Yeah, you should use maple sugar in that then.

890
00:46:36,280 --> 00:46:39,480
Speaker 2: Yeah, okay, good call. But I use maple syrup right

891
00:46:39,520 --> 00:46:42,600
Speaker 2: out of the bottle for my other favorite old fashion

892
00:46:43,040 --> 00:46:43,920
Speaker 2: very nice that public.

893
00:46:43,960 --> 00:46:46,400
Speaker 1: So you don't order it, no, just go to the

894
00:46:46,440 --> 00:46:49,759
Speaker 1: store get it like a sucker. So you mentioned that

895
00:46:49,800 --> 00:46:53,120
Speaker 1: it actually has some nutritional value, right, Yeah? I saw

896
00:46:53,160 --> 00:46:56,320
Speaker 1: that it has ninety five percent of your daily value

897
00:46:56,360 --> 00:46:58,120
Speaker 1: of manganese. Like beat that.

898
00:46:59,560 --> 00:47:01,680
Speaker 2: Yeah, what does manganese do for you? Everything?

899
00:47:02,400 --> 00:47:05,239
Speaker 1: Thirty seven percent of your daily value of viboflaving, which

900
00:47:05,280 --> 00:47:08,640
Speaker 1: is a B vitium vitamin. Also has potassium, which is

901
00:47:08,680 --> 00:47:14,240
Speaker 1: why I said vitium, calcium, zinc loads of antioxidants apparently,

902
00:47:14,280 --> 00:47:17,240
Speaker 1: and it has a lower glycemic index score than sugar

903
00:47:17,280 --> 00:47:20,800
Speaker 1: by far, so it spikes your blood sugar much less

904
00:47:20,840 --> 00:47:21,879
Speaker 1: than sugar does.

905
00:47:22,120 --> 00:47:25,160
Speaker 2: Yeah, for sure. And they have evidence that some of

906
00:47:25,160 --> 00:47:29,239
Speaker 2: the compounds from maple syrup can enhance the effectiveness of antibiotics.

907
00:47:29,480 --> 00:47:35,200
Speaker 1: Yeah, and that's in that's maple sera, Which means it's

908
00:47:35,200 --> 00:47:36,239
Speaker 1: time for listener mail.

909
00:47:37,680 --> 00:47:42,080
Speaker 2: All right, this is a quick note from Kyle metzker

910
00:47:42,480 --> 00:47:44,440
Speaker 2: Kyle says, Hey, guys, I was recently listening to the

911
00:47:44,800 --> 00:47:49,520
Speaker 2: old episode from twenty eighteen on the Concord. Hey, we

912
00:47:49,600 --> 00:47:51,840
Speaker 2: just mentioned another old episode, so that'll probably pop up

913
00:47:51,840 --> 00:47:53,880
Speaker 2: on your little Apple player by the way. Nice and

914
00:47:54,000 --> 00:47:56,840
Speaker 2: my ongoing quest to simultaneously listen to the back catalog

915
00:47:56,920 --> 00:47:59,400
Speaker 2: as well as new episode. So Kyle, you are sandwiching

916
00:47:59,440 --> 00:48:01,759
Speaker 2: my friend. That's right way to do it, I think.

917
00:48:02,280 --> 00:48:02,600
Speaker 1: Nice.

918
00:48:02,719 --> 00:48:06,880
Speaker 2: He said, Josh, you were continually amazed that the Concord

919
00:48:06,880 --> 00:48:09,560
Speaker 2: fuel was kerosene. Is that was very primitive or old school,

920
00:48:09,560 --> 00:48:12,799
Speaker 2: But actually almost all jet fuel was kerosene and has

921
00:48:12,840 --> 00:48:17,160
Speaker 2: been since its inception. Basically, its two uses are jet

922
00:48:17,160 --> 00:48:20,279
Speaker 2: fuel and household cooking and lighting fuel. I wanted to

923
00:48:20,320 --> 00:48:22,480
Speaker 2: keep this in short and sweet guys, I love you too,

924
00:48:22,600 --> 00:48:23,560
Speaker 2: and love the show.

925
00:48:24,800 --> 00:48:27,759
Speaker 1: Short and sweet, very appropriate for maple syrup episode. Sew,

926
00:48:27,880 --> 00:48:32,359
Speaker 1: that's right, that was who metzker Kyle? Hey, Kyle, thanks

927
00:48:32,360 --> 00:48:35,520
Speaker 1: a lot for that. We appreciate it. No idea that

928
00:48:35,640 --> 00:48:39,120
Speaker 1: kerosene's been jet fuel forever, so thanks for that. And

929
00:48:39,160 --> 00:48:41,239
Speaker 1: if you want to be like Kyle and send us

930
00:48:41,239 --> 00:48:43,879
Speaker 1: an email that I say thanks for that about you

931
00:48:43,920 --> 00:48:51,640
Speaker 1: can send it off to stuff podcast at iHeartRadio dot com.

932
00:48:51,760 --> 00:48:54,080
Speaker 1: Stuff you Should Know is a production of iHeartRadio.

933
00:48:54,560 --> 00:48:57,800
Speaker 2: For more podcasts my heart Radio, visit the iHeartRadio app,

934
00:48:57,960 --> 00:49:00,880
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows