Untapped potential of birch syrup, walnut syrup and maple water

Posted on March 30, 2014

Michael Farrell, director of Cornell's Uihlein Sugar Maple Research and Extension Field Station, discusses the future of syrup production, including the untapped potential of birch and walnut syrup, as well as maple water. Farrell spoke during a journalists-only gathering in NYC as part of the Inside Cornell program. [more...]