This week, the Feast and Field team sweetens things up northeast in western Pennsylvania where we cover the all-American breakfast staple: maple syrup. With a short production window that’s entirely weather-dependent, the team gets an up-close look at how maple sap goes from tree to bottle.
Plus, Pittsburgh-based chef, Alekka Sweeney, offers a handful of maple-based recipes for sweet and savory lovers alike. We also explore the emerging trend of barrel-aged maple syrup and take a look into the fascinating history behind maple syrup production in the U.S.
Sugar lovers don’t have to stop there: We’re detailing sweet alternatives to table sugar with suggestions on how to incorporate them into your favorite recipes.
For all this and more, read on.
Vermont isn’t the only state with maples to tap, and a Pennsylvania maple syrup farm is taking up the American tradition with modern applications.
See how weather affects maple syrup production and the ways Pennsylvania's Old State Farms prioritizes being kind to its trees.
Alekka Sweeney’s impressive résumé includes pastry school, chef instructor and personal chef.
Who first made maple syrup, and how is maple syrup graded? We’re diving into the sweet sap’s history.
A closer look at sugar substitutes, from maple syrup and honey to date sugar and stevia.
Pennsylvania’s Old State Farms maple syrup is experimenting with barrel-aging and infusing syrups.
