Inside Appalachia, Maple Syrup Means Spring

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In this episode of Inside Appalachia, we’re taking another look at the sugar shacks of Appalachian maple producers, and we’ll learn how to use syrup in everything from glazed greens to buttermilk ice cream – and even roasted rabbit. Maple syrup production in West Virginia has increased by about 30 percent each year since the state Department of Agriculture began keeping track in 2016, and that’s partly due to new technologies that make producing large quantities of syrup more efficient for farmers. We’ll hear from several maple producers in the Mountain State, some who have been working for decades, and one who just started this year. We’ll also talk with a farmer, food writer and chef, Mike Costello, who runs Lost Creek Farm in Harrison County, W.Va., about his favorite stories from the history of maple syrup production in these mountains, a practice that dates back thousands of years to when Native Americans used it as their main sweetener. Costello, who prepares Appalachian meals

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