The current Saveur (received late Feb 2011) - on maple syrup making and recipes
I would just like to thank the editors of Saveur for running an article on maple syrup at the right time of year. One of the very first signs of Spring in my southwestern Ontario home was getting the very first of the new crop of syrup and eating it for dessert out of fruit nappies with buttered bread (or over vanilla ice cream). It annoys me when I see maple flavor recipes and menu items as Autumn items.
You know, I had heard the term "sugar shack" before, but I thought it had an entirely different meaning until I read that article.
I thought this was one of the best issues I've read in recent memory. Enjoyed the articles on cassava, Sicily and maple syrup. I thought they could have gone a little more in depth on Sicily, but I just finished reading "Pomp and Sustenance" and "On Persephone's Island," so I'm biased.