Pass The Sirop de Poteau

Being born and raised in Quebec meant always having an abundant supply of top grade maple syrup on the table. I never even tried imitation "sirop de poteau" (syrup from telephone polls) , as it's called  in Quebec until I was a young adult traveling abroad.

It was always taken for granted, yet if we continue warming the planet at the same rate, most sugar maples will be gone by 2100. 

In fact, Martha Carlson of Range Veiw Farms breaks down the way sweetness in maple sap has already begun to decline (along with a 2.8-degree-F rise in temperature since 1970); today's maple sap has gone from 3.5 percent sugar to just 2 percent sugar in the last 40 years.

Related articles:

• Goodbye Maple Syrup: Climate Change Pushing Sugar Maple Out of Northeast U.S.
• Acid rain poses a previously unrecognized threat to Great Lakes sugar maples
• Acid rain could kill maples near Great Lakes

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