adventure || outing
The Sweetest Thing Northerners participate in the age-old tradition of maple syruping. | BY MARGUERITE HAPPE
A
sk a maple-syrup purist if he could ever eat Aunt Jemima again, and the answer will be a vehement no. “Real maple syrup is generally thinner and less sweet,” says syrup maker John Dulin. “It’s completely different than most mass-produced syrups, which contain large volumes of high-fructose corn syrup, caramel food coloring, artificial flavors and cellulose gum.” He and friend Earl Windahl, both Edina natives, are part of a movement of Minnesotan syrupers.
250 Artful Living
| Magazine of the North