Pass The Sirop de Poteau

Being born and raised in Quebec meant always having an abundant supply of maple syrup on the table. I hadn't tasted 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 today's 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.

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