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The sugar season: a year in the life of maple syrup, and one family's quest for the sweetest harvest

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Publisher:
Varies, see individual formats and editions
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:
9780306822049
9780306822056
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Grouping Information

Grouped Work ID d59255d3-4f6e-c3c2-2d87-28fed9303e7d
Grouping Title sugar season a year in the life of maple syrup and one familys quest for the sweetest harvest
Grouping Author whynott douglas
Grouping Category book
Last Grouping Update 2018-11-18 23:28:41PM
Last Indexed 2018-11-19 00:33:36AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Douglas Whynott
author_display Whynott, Douglas
available_at_catalog Donelson
collection_catalog Non-Fiction
detailed_location_catalog Donelson - Adult Non-Fiction
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.

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id d59255d3-4f6e-c3c2-2d87-28fed9303e7d
isbn 9780306822049, 9780306822056
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last_indexed 2018-11-19T06:33:36.118Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_catalog 664.132 W6296s
owning_library_catalog Nashville Public Library
owning_location_catalog Donelson
primary_isbn 9780306822049
publishDate 2014
record_details ils:CARL0000429060|Book|Books||English|Da Capo,|2014.|viii, 279 p. : ill. ; 22 cm., overdrive:2705af91-af5e-4791-bbae-a3febebc99a1|eBook|eBook||English|Da Capo Press|2014|
recordtype grouped_work
scoping_details_catalog
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
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ils:CARL0000429060 35192045215831 On Shelf On Shelf false true true false false true
subject_facet Maple sugar, Maple sugar industry
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, The sugar season : a year in the life of maple syrup, and one family's quest for the sweetest harvest / Douglas Whynott
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, Maple sugar, Maple sugar industry, Nature, Nonfiction