From Sap to Syrup

Puffs of steam pour out of an evaporator, through several chrome columns and into the cold winter air as I enter the sugar barn, where Neil McLeod is hunched over a vat of boiling tree sap. This barn is where the magic happens: the team at Neil’s Bigleaf Maple Syrup collects and cooks down this year’s harvest of Washington-grown maple syrup. Yes, you heard that right. Read More…