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The Sugar Season: A Year in the Life of Maple Syrup, and One Family's Quest for the Sweetest Harvest

Book Cover
Average Rating
Publisher:
Hachette Books
Pub. Date:
2014
Language:
English
Description
A year in the life of one New England family as they work to preserve an ancient, lucrative, and threatened agricultural art—the sweetest harvest, maple syrup . . .
How has one of America's oldest agricultural crafts evolved from a quaint enterprise with "sugar parties" and the delicacy "sugar on snow" to a modern industry?
At a sugarhouse owned by maple syrup entrepreneur Bruce Bascom, 80,000 gallons of sap are processed daily during winter's end. In The Sugar Season, Douglas Whynott follows Bascom through one tumultuous season, taking us deep into the sugarbush, where sunlight and sap are intimately related and the sound of the taps gives the woods a rhythm and a ring. Along the way, he reveals the inner workings of the multimillion-dollar maple sugar industry. Make no mistake, it's big business — complete with a Maple Hall of Fame, a black market, a major syrup heist monitored by Homeland Security, a Canadian organization called The Federation, and a Global Strategic Reserve that's comparable to OPEC (fitting, since a barrel of maple syrup is worth more than a barrel of oil).
Whynott brings us to sugarhouses, were we learn the myriad subtle flavors of syrup and how it's assigned a grade. He examines the unusual biology of the maple tree that makes syrup possible and explores the maples' — and the industry's — chances for survival, highlighting a hot-button issue: how global warming is threatening our food supply. Experts predict that, by the end of this century, maple syrup production in the United States may suffer a drastic decline.
As buckets and wooden spouts give way to vacuum pumps and tubing, we see that even the best technology can't overcome warm nights in the middle of a season—and that only determined men like Bascom can continue to make a sweet like off of rugged land.
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ISBN:
9780306822056
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Grouping Information

Grouped Work ID2e21f228-ee5a-0098-aad1-c18fc3cbb47c
Grouping Titlesugar season a year in the life of maple syrup and one familys quest for the sweetest harvest
Grouping Authordouglas whynott
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-12-01 04:07:46AM
Last Indexed2022-12-01 05:34:19AM

Solr Fields

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0
accelerated_reader_reading_level
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author
Whynott, Douglas
author_display
Whynott, Douglas
available_at_aacpl
Online OverDrive Collection
detailed_location_aacpl
Online OverDrive Collection
display_description
A year in the life of one New England family as they work to preserve an ancient, lucrative, and threatened agricultural art—the sweetest harvest, maple syrup . . .
How has one of America's oldest agricultural crafts evolved from a quaint enterprise with "sugar parties" and the delicacy "sugar on snow" to a modern industry?
At a sugarhouse owned by maple syrup entrepreneur Bruce Bascom, 80,000 gallons of sap are processed daily during winter's end. In The Sugar Season, Douglas Whynott follows Bascom through one tumultuous season, taking us deep into the sugarbush, where sunlight and sap are intimately related and the sound of the taps gives the woods a rhythm and a ring. Along the way, he reveals the inner workings of the multimillion-dollar maple sugar industry. Make no mistake, it's big business — complete with a Maple Hall of Fame, a black market, a major syrup heist monitored by Homeland Security, a Canadian organization called The Federation, and a Global Strategic Reserve that's comparable to OPEC (fitting, since a barrel of maple syrup is worth more than a barrel of oil).
Whynott brings us to sugarhouses, were we learn the myriad subtle flavors of syrup and how it's assigned a grade. He examines the unusual biology of the maple tree that makes syrup possible and explores the maples' — and the industry's — chances for survival, highlighting a hot-button issue: how global warming is threatening our food supply. Experts predict that, by the end of this century, maple syrup production in the United States may suffer a drastic decline.
As buckets and wooden spouts give way to vacuum pumps and tubing, we see that even the best technology can't overcome warm nights in the middle of a season—and that only determined men like Bascom can continue to make a sweet like off of rugged land.
format_aacpl
eBook
format_category_aacpl
eBook
id
2e21f228-ee5a-0098-aad1-c18fc3cbb47c
isbn
9780306822056
last_indexed
2022-12-01T10:34:19.098Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_aacpl
Online OverDrive
owning_library_aacpl
Anne Arundel County Public Library Online
owning_location_aacpl
Online OverDrive Collection
primary_isbn
9780306822056
publishDate
2014
publisher
Hachette Books
recordtype
grouped_work
title_display
The Sugar Season A Year in the Life of Maple Syrup, and One Family's Quest for the Sweetest Harvest
title_full
The Sugar Season A Year in the Life of Maple Syrup, and One Family's Quest for the Sweetest Harvest
title_short
The Sugar Season
title_sub
A Year in the Life of Maple Syrup, and One Family's Quest for the Sweetest Harvest
topic_facet
Cooking & Food
History
Nature
Nonfiction

Solr Details Tables

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