Across the Great Lakes region the maple syrup season usually
begins around mid March. The watery sap flows best on spring days when
temperatures rise to the low forties and drop below freezing at night.
Harvesters gather the sap and boil it down to sweet maple syrup. But
in
the past few years unseasonably warm weather and other factors have
reduced the harvest. The Great Lakes Radio Consortium’s Nick Van Der
Puy has the story: