A form of magic is performed annually in the basement of a former University of Alaska Fairbanks cafeteria. A team at the OneTree lab in the Lola Tilley building collects and transforms thousands of ...

If you've ever been to a wine tasting, you've probably seen people swish sips of it in their mouths to evaluate the flavor. In a University of Alaska Fairbanks test kitchen, that's exactly what food ...

The calendar indicates that it’s spring, and despite occasional freezing temperatures and lingering patches of snow, the return of extended daylight confirms this change of season. Last year, a chance ...

The North Country's maple syrup season ended last week for most producers, with record production and high-quality syrup. Adam Wild, director of the Uihlein Maple Research Forest, near Lake Placid, ...

The nights are still cold but days are (mostly) becoming milder. That means it’s time to tap into those maple trees to begin the process of converting the sticky sap into delicious maple syrup or ...

I think they re expecting it to taste like maple syrup. In Maine, Kevin Grant has been tapping birch trees on his property in Ripley for six or seven years, and he and his wife enjoy the results in ...

Deep River Park has been tapping trees for over 40 years; they give the syrup to school groups, sell it at the park store and, most importantly, use it during the Maple Syrup Time celebration. During ...

Unlike maple syrup-drenched Vermont and lobster-rich Maine, New Hampshire doesn't have much to call its own in the food world. But it could find a future claim to fame in birch syrup, a nontraditional ...