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Making maple syrup

Oakton Community College students and staff unacquainted with the origins of maple syrup received a little history lesson last week as ecology club members demonstrated how the pancake topping is formed.

Dozens of passersby stopped with inquisitive expressions and questions on their way to class as members manned a flaming grill stocked with three large pots and ladles outside the Des Plaines campus’ main building. They boiled the sap and passed out spoons of the sweet substance, which begins as a clear liquid and turns a shade of amber when it’s ready.

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