Imagine a world of pancakes, waffles and French toast with no maple syrup. The thought makes me pout a bit. And it could happen.

 

In the past 100 years, New Hampshire's maple trees have gone from 3.5 percent sugar in their spring sap to 2 percent sugar in their spring sap. Syrup farmer and retired teacher Martha Carlson is educating adults and school children alike about the danger of a further decline due to climate change that could decimate the New Hampshire trees that produce syrup by 2100.

 

 

 

I was struck by the fact that trees are migrating north toward colder climate. It made me think of how some people say that we aren’t destroying the earth with our environmental damage; we’re destroying ourselves. The earth will figure out how to adapt. Humans may have a harder time.

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.