“How you prepare really matters,” the cognitive scientist says.
Students on the Sugar Crew tapped about 120 maple trees in the forest at the Dartmouth Organic Farm in March.
By trekking through snow in the sugarbush to check taps and collect buckets, chopping wood, boiling off the sap, and tasting the finished product, they made the student-run operation possible.
The sugaring program is supported by the Office of Sustainability.
(Photos by Eli Burakian ’00)