Bowdoin’s Organic Garden Yields Maple Syrup Harvest

You may have seen them dotted around campus. About 25 maple trees with taps attached to the trunk, leading to a plastic bucket to collect the sap. Over Spring break Jeremy Tardif, the Bowdoin Organic Garden manager, is in the process of boiling down all that sap in the College kitchen to make maple syrup. He said is takes 50 gallons of sap to make one gallon of syrup. The delicious, golden treat—all produced right here on campus—will be available for students to sample in tasting booths when they return to classes on March 28.

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