It may be organic, but it isn't maple syrup

By Peggy Grodinsky

Globe Correspondent / March 10, 2004

E-mail|
Print|
Reprints|
|

Text size – +

EAST MONTPELIER, Vt. -- Elliott Morse, a seventh-generation maple syrup maker, is standing in his gift shop in the middle of his sugarbush here. Squeeze bottles of various grades of 100 percent pure Vermont maple syrup are lined up on a table behind him for customers at Morse Farm Maple Sugarworks to taste and compare. Amid old-fashioned tins and traditional ... (Full Article: 981 Words)