Gathering maple tree sap to make sweet syrup for food and medicine is an ancient practice created by the Anishinaabe, Haudenosauee and Wabanaki people of northeastern North America. From pancakes to salmon, the sweet syrup was and still is, used to cure meats, sweeten bitter medicines, and bring a warm sugary and woody flavor to breakfasts and dinners alike. The thousands-of-years-old tradition continues to offer a spoonful of maganese, potassium, and antioxidants with its syrupy sweetness.

There is a common misconception that organic and conventional maple syrups are the same - but that could not be farther from the truth. The organic certification includes an extensive list of requirements to protect biodiversity in the sugar bush (forest of maple trees) including other plants, animals and microrganism. In Vermont, these specs also include maintaining a range of young and old maple trees. Organic maple syrup certification means sustainably keeping whole forests biodiverse and thriving.

Did you know organic producers cannot use galvanized containers at various points in the process, which are known to leach lead? Conventional syrup producers often add synthetic defoaming agents as well as additives like antifreeze!

These are just a few reasons to choose organic and keep the nasty additivies, pesticides and heavy metals out of your maple syrup!