Join UVM Extension’s Mark Isselhardt and UMaine Extension’s Jason Lilley for a full-day, hands-on session exploring the science and techniques behind making the highest quality Vermont maple syrup. Participants will learn how to identify off-flavors, use key measurement tools, and refine their syrup grading skills through interactive activities. The $75 registration includes a quality kit valued at over $95, along with coffee, snacks, and lunch for this limited-space workshop.
