Hot weather

Warm weather created a short, not very productive maple syrup season

The record warm March cut the maple sugar season short this year and contributed to reduced production, according to both the New Hampshire Maple Producers Association and the area’s best-known maple producer. More »

Maple Syrup Production

Senate ends sticky situation, calls for new maple syrup regulations

It finally happened. After a few months of lobbying, the Senate voted Thursday to call on the government to amend the maple syrup regulations to clamp down on fake syrup makers, and More »

Birch Tree

Alaska Birch Syrup Makes Worldwide Splash

Kahiltna Birchworks named “Manufacturer of the Year” by Alaska Department of Commerce The “Made in Alaska” label is something to be proud of, and so is an Alaska product that is gaining More »

maple bucket

Life will be a little sweeter in Saint-Quentin, New Brunswick.

On April 19, the federal and provincial governments invested almost $700,000 to help four maple sugar producers expand and improve their competitiveness. The funding will help maple syrup producers Guy Levesque Inc., More »

maple Syrup Leaves

History of Maple Syrup

History of Maple Syrup – The History of a Sweet Treat The history of maple syrup is both interesting and informative, providing many facts concerning the sociology of early North America. The More »

Warm weather created a short, not very productive maple syrup season

Hot weather

The record warm March cut the maple sugar season short this year and contributed to reduced production, according to both the New Hampshire Maple Producers Association and the area’s best-known maple producer.

“We were about 50 percent of normal in terms of volume of sap collected,” said Ron Roberts, owner of Parker’s Maple Barn in Mason, which collects sap from about 1,400 taps on tree from a number of properties. “I’ve heard that Vermont was about the same.”

The result of the shortfall is that prices for maple syrup are likely to rise.

In its annual season report, the state association says taps were set out at the regular time of late January, but that boiling – the process of driving most of the water out of tree sap to produce syrup – began as early as Feb. 7 and ended by March 19.

Parker’s stopped boiling March 18, about three weeks earlier than normal because, as Roberts said, “in mid-March, summer hit.”

The syrup association said the situation was similar for all producers.

“The last boil of the season came early for many producers in the southern part of the state as temperatures rose into the 70s and 80s for five days forcing the buds to develop and cause undesirable sap for boiling,” it said in a statement.

Partly as a result, the group said “most producers found they had 50 percent to 66 percent of an average crop, but reports of only 33 percent of an average crop was not unusual.”

The poor season follows a good to excellent season last year, when Vermont had record production, and a weak season in 2010.

Roberts said Parker’s syrup had good flavor this year, winning first prize at the annual contest held in Peterborough by the Monadnock Ledger-Transcript, although sap was less sweet than usual, which means more boiling was required.

“Sugar was down at least a half a percent to a full percent,” Roberts said.

Despite the role that maple syrup plays in New Hampshire’s culture and tradition, the state is the smallest producer in Northern New England. In 2011, for example, New Hampshire produced 120,000 gallons of syrup; Maine produced three times as much and Vermont, the nation’s leader, produced almost 10 times as much: 1.14 million gallons.

New Hampshire was even outproduced slightly last year by the mid-Atlantic producers – New York, Pennsylvania and Ohio – as well as the upper Midwest states of Michigan and Wisconsin.

All American producers are dwarfed by Quebec, however. That Canadian province generates about three-quarters of the world’s maple syrup, making 10 times as much as Vermont.

In New Hampshire, the producers association said, most syrup “was in the medium to dark amber grades, but a fair amount of light was produced, and many producers reported making B and commercial grade.”

The association said Seacoast producers showing the strongest season.

Senate ends sticky situation, calls for new maple syrup regulations

Maple Syrup Production

It finally happened. After a few months of lobbying, the Senate voted Thursday to call on the government to amend the maple syrup regulations to clamp down on fake syrup makers, and give Canadians an easy-to-understand guide to the different types of maple syrup. (Hint: There are four.)

The changes will happen, said Sen. Nancy Greene Raine, who has been pushing for the change since late January. However, when that will happen is not clear. It’s up to Agriculture Minister Gerry Ritz to make the regulatory changes, Greene Raine said, hopefully in time for the next syrup season.

“I’m happy that it’s (just) in time… to urge the government to have new regulations in time for next season,” the B.C. senator said.

This syrup season is over, but next year’s work could be impacted by new labeling rules, which the Senate called for on Thursday.

The new labeling regulations, if fast-tracked, would let consumers know two things: one, that the syrup they’re buying is pure, golden, Grade A, Canadian maple syrup — not that fake stuff trying to be Canadian syrup — and two, how sweet the syrup is. There could be four classes of syrup by this time next year: golden, which is light with a mild taste; amber, which is full-bodied; dark, which is has a stronger taste than its light-coloured brethren; and very dark, which has a strong taste and recommended for cooking purposes.

Anything found to be below “Grade A Maple Syrup” would be yanked from retail shelves.

The new labeling rules would require producers to state their place of origin to prevent knock-offs from trying to pass themselves off as Canadian maple syrup in overseas markets, Greene Raine said.

The new labeling rules don’t require a legislative change, Greene Raine said, meaning the department can move the regulatory change to the top of the to-do pile. The change will have to go through the regular process of giving notice to interested individuals and hearing from the public, but Greene Raine said at least the changes aren’t wallowing on a shelf collecting dust.

“I am delighted that the Senate supports the motion. The proposed new regulations will help Canadian producers in expanding sales of the world’s healthiest sweetener and will protect this iconic product from being adulterated in foreign market places,” Greene Raine said.

In Canada, the maple syrup industry produced $349.5 million worth of maple syrup in 2011, according to figures from Statistics Canada, up from $291 million in 2010, an increase of 20 per cent.

Alaska Birch Syrup Makes Worldwide Splash

Birch Tree

Kahiltna Birchworks named “Manufacturer of the Year” by Alaska Department of Commerce

The “Made in Alaska” label is something to be proud of, and so is an Alaska product that is gaining worldwide attention. The Kahiltna Birchworks Syrup Company produces pure organic syrup from Alaska birch trees near Talkeetna and was recently named “Manufacturer of the Year” by the State Department of Commerce.

Michael and Dulce East started Kahiltna Birchworks 23 years ago at their homestead near the Kahiltna glacier. At the time it seemed a simple way to live off the land and generate a small income. But the company has continued to grow. Three years ago they moved the operation to a base in Talkeetna.

Today the Easts are tapping about 10,000 trees on land they lease for the purpose. They’ve hired a small band of college students to help with the three-week harvest that happens every spring. The workers, called “Sap Suckers,” are responsible for sucking up the sap that accumulates in thousands of buckets that hang from the tapped trees, then transporting that sap back to the cooking facility in Talkeetna.

Owner Dulce Ben-East says demand for the product has grown tremendously in just the last few months.

“There was an article in the Wall Street Journal about us in early March which generated an incredible amount of on-line sales,” says Ben-East. “We are filling them now because we were basically out of product from last year.”

The couple has no problem selling everything they make, because it’s difficult for them to make a lot. Unlike maple syrup, where 40 gallons of sap will yield a gallon of syrup, the high water content and low sugar in birch sap make for a different equation. It takes more than 100 gallons from Alaska trees to make a single gallon of birch syrup.

The syrup is sold as a pure organic product. The company also makes candies and other sauces where the birch syrup is a prime ingredient. In addition, many local companies are using Kahiltna birch syrup in their products, including a flavor of Matanuska Creamery ice cream as well as a beer produced by the Alaska Brewing Company.

All-Star Chefs Bring Their Shows and Skills to Life at Austin Food & Wine Festival

Farmers market

Over the weekend, the first Austin Food & Wine Festival breezed through town, bringing with it a myriad of cooking demos, all-star chefs, parties, and flavors from the world over. With a lineup of talent like Masaharu Morimoto, Gail Simmons, Marcus Samuelsson, Andrew Zimmern, Michelle Bernstein, Tyson Cole and, of course, Top Chef Texas winner Paul Qui, it was like the cooking shows came to life in the heart of downtown Austin.

For the festival Auditorium Shores was outfitted with 10 big white tasting and stage tents and, despite some pushback from Mother Nature via wind and dust, the conditions were sunny and pleasant. The majority of the day was a schedule packed with demos from the star chefs on informative topics like how to perfectly gut a fish and plate sashimi with Morimoto, master wine 101 basics with Ray Isle, create divine tapas with Michelle Bernstein, bake a transcendent cornflake chocolate chip marshmallow cookie with Christina Tosi and grill a steak to perfection onsite with Tim Love.

Expensive ticket prices ($250 weekend/$850 VIP) lent the event to a higher-end experience and crowd of 3000 each day, who was there mostly to enjoy learning from the Masters, in addition to sampling Texas wine and eats. While some chose to primarily just kick back in the sunshine, enjoy the weekend as a two-day cocktail party (ticket purchase included open bar beer and wine) and hold out for the tastings, the demos attracted full crowds of spirited food lovers, there with a beverage in hand, to see extraordinary culinary talent and charisma in live action.

In return, the experts did not disappoint. Iron Chef Morimoto, for example, demonstrated his awe-inspiring skills and surprisingly bold personality at the festival on Sunday as he sang a Japanese ballad with gusto on two different stages, hacked a branch off a nearby tree for sushi garnish, waxed poetic about fish cuts and prices (albeit in a way that was charmingly hard to understand), shouted “TEXAS!” repeatedly to rowdy applause, joked with the audience, sliced into a red snapper with hypnotizing fluidity and chopped ingredients to smithereens with his eyes closed. Like many of the chefs at the festival, he was a true showman and it was both captivating to watch him cook and hilariously entertaining to experience an animated version of him that does not appear in Kitchen Stadium.

As for the food and wine tastings, they were limited to a few hours each day, during times that did not conflict with the demos, where attendees could navigate through three tents full of local food and wine. Highlights from the onsite samples included the Golden Eggs from Walton’s Fancy and Staple: a nutmeg cake, painted with butter, and rolled in cinnamon and sugar; the cocktail from Veev made with the Acai spirit, fresh lime juice, simple syrup, topped with raspberry, blackberry, mint or basil and cleverly served in a small mason jar; the St. Germaine Texas Sipper made with grapefruit juice, Tito’s Vodka, grapefruit soda and topped with mint; and the homemade Maple Bacon ice cream from Amy’s that was shamefully delicious and once again proved that in Texas and beyond bacon goes great with everything.

The VIP tasting events, which took place mostly offsite in the evenings, offered additional celeb chef samplings set to live concerts from bona fide talents Lucinda Williams and Mayer Hawthorne. On Friday night, Republic Square Park hosted The New Taste of Texas event, featuring creations from Paul Qui and Sara Gruenberg of Top Chef, in addition to other James Beard Nominees and “Best Of” restaurant winners like David Bull, Laura Sawicki and Bryce Gilmore. Standouts from that night included Sarah Gruenberg’s house marinated sardines with orange and olives on toasted rye, and the fatty brisket served at the booth next door that the came straight from heaven by way of Aaron Franklin.

The Saturday night VIP event was also a highlight of the festival, as the established greats competed in a Rock Your Taco competition judged by Top Chef’sGail Simmons and Andrew Zimmern of Bizarre Eats. Memorable offerings were Michelle Bernstein’s crispy sweetbread taco and Morimoto’s tar tar interpretation, but the deserving title went to Uchi hometown hero Tyson Cole for a moo shu pork jowl creation that seamlessly fused spot-on Asian flavors in trademark form.

From demos to tastings and beyond the Food & Wine festival was a delicious weekend and a smooth production (especially for a first year endeavor). It was also an affective way of building local excitement for the culinary arts and I learned so many things like how to use the finger test for perfectly cooked meat and what kind of rice works best for risotto. The gathering provided a great outdoor occasion for food lovers to dork out, exchange tips and tricks, and especially with all the culinary momentum of Texas, it proved a welcome addition to Austin festival spectrum and great way to celebrate the evolution.

Life will be a little sweeter in Saint-Quentin, New Brunswick.

maple bucket

On April 19, the federal and provincial governments invested almost $700,000 to help four maple sugar producers expand and improve their competitiveness.

The funding will help maple syrup producers Guy Levesque Inc., Érablymax Inc., Érablière Laplante et Fils Inc. and Érablière du Nord-Ouest Inc.

At Érablière Guy Levesque Inc., the project will help expand the establishment by acquiring more efficient maple syrup processing equipment and adding 7,000 taps to existing operations.

Producer Érablymax Inc. will replace 15,000 taps, while Érablière Laplante et Fils Inc. will install 23,000 new taps.

The project at Érablière du Nord-Ouest Inc. involves the conversion of two oil-burning evaporators to a wood pellet system.

The federal government, through ACOA’s Business Development Program, will contribute $530,350 toward the four projects while the province will invest $149,200. The four maple syrup producers will invest a total of $367,510.

History of Maple Syrup

maple Syrup Leaves

History of Maple Syrup – The History of a Sweet Treat

The history of maple syrup is both interesting and informative, providing many facts concerning the sociology of early North America. The first people known to have manufactured maple syrup are the Native Americans living in the northeast part of North America, a long time before the arrival of the first Europeans. Using an early method of tapping the sweet sap of the maple trees, these early tribes rendered the juice into a source of high-calorie winter food. The Native Americans were generous with their technology, showing the first European colonies how to extract the syrup from the trees.

The Europeans were quick studies, introducing their knowledge of metallurgy, storage, and transportation into the process. Their new knowledge became part of the history of maple syrup. The harvested sap was taken to a “sugar shack,” where it could easily be stored in river-cooled buildings. The sap had to be rendered down in a tedious process by being boiled in large cauldrons. The sap had to be stirred often to prevent crystallization. By the 1800’s, the process had been refined and made more efficient. “Country Sugar,” as the maple sweetener was called, was the most common sugar available in North America for quite some time.

Various pumps and dehumidifiers were introduced into the process by the enterprising Americans (another technological addition to the history of maple sugar) but the rendering process remained slow and expensive. The U.S. started to import maple syrup from Canada, particularly from Quebec, a cold area known for its wealth of sugar maple trees, and has been doing so ever since.

In the United States, maple syrup is still a small industry in New England states, most notably in Vermont, and on a smaller scale, Maine and various other states. In America, Canada, and Europe, syrups are broken down into “grades.” The grading system is slightly complicated. It is judged on color, sugar content, and time of harvesting. Read our Maple Syrup Grading Article for more about maple syrup grading. A continuing examination of the history of maple syrup reveals that in the Civil War, most Union households used maple sweetener to boycott cane sugar, which was primarily produced by slaves. Today, maple syrups is a favorite for a variety of dishes throughout the country. It is a perennial favorite for breakfast goodies such as pancakes, waffles, and French toast. It can also be used for cooking, replacing sugar as maple syrup health benefits are greater than brown or white sugar. Maple syrup is also used widely in vegan and vegetarians cooking.

Source History of Maple Syrup

Magnolias, Maple Syrup and Climate Change

Hot weather

No news that the weather is pretty strange lately and that includes in the Hudson Valley, where we’re amassing broken records at a record-breaking pace: the hottest March, the hottest first quarter, and most recently, the hottest April 15th, when it was 91. Another all-timer (at least at our house) is the annual magnolia trashing, this year the earliest by a country mile.

The pattern itself is always the same: 1) multi-week warm spell, 2) magnolia blooms, 3) seasonally-appropriate frost comes, 4) flowers turn brown. But it used to happen between late April and early May. Then the whole sequence moved back to April.

In 2012, all March. Bloom started around the 10th and was thoroughly whacked when the temperature dropped to 25 degrees on the night of the 26th.

Meanwhile, the combo of February and March was the 3rd driest on record and April is not shaping up well.

I could go on, among other things airing the usual caveat that this is weather, not climate. But I’d rather cut to this not-climate’s effect on the maple syrup industry, as described in the crop reports written by Arnold Coombs, a seventh generation maple syrup producer and packer in Vermont.

 

Full disclosure:  The 2012 crop report abbreviated below was originally sent to me by the farm’s publicist, who thought it might provide a story about the connections between maple syrup and climate change.

Indeed it does. Especially when combined with Mr. Coomb’s reports from 2009 (best crop in the last 75 years) and 2010 (production dramatically below average).

Up, down, up, down, way hot, way not, dust-bowl dry and then hundred-year flooded, the globe is on a violent weather see-saw that is not well described by “warming,” a word that usually evokes something pleasant. “Climate change” is a little better,  but not by much. Change isn’t always pleasant, but it’s beneficial at least as often as it is harmful, which cannot be said about the see-saw.

The search for a term that is both scientifically defensible and sufficiently horrifying is ongoing. Meanwhile, here’s an on-the-ground look at the shape of things to come, and following that, links to a few recipes. Maple syrup shortages and price hikes are probably inevitable, but they’re not likely to be crippling, especially given that our local, sustainable sweetener is not only delicious but also, for what it is, inexpensive.

2012 Preliminary Crop Report

By Arnold Coombs  (edited and condensed by me)

 

Following a huge crop like 2011, the 2012 crop had a tough act to follow.  The winter weather was most unusual with temperatures well above average. In southern VT and NH we had only two significant snow storms with the biggest being in October.

Because of the warmth and the lack of snow, getting around in the woods was much easier. Most sugar makers were ready to start producing early, but then in the week of March 19th, temperatures hit the 70s for four days in a row and ended our season prematurely.

This year, half of last year’s record amount seems to be normal, which translates into about 70% of an average crop for some, less for others.  We estimate the final US production at 18,000,000 lbs. compared to over 30,000,000 lbs. last year. Canadian production looks to be similar. What does that mean for prices? They will be going up. How much? That is still to be determined…

The farmers’ union in Quebec increased the base of syrup price 3% and with other costs rising (what isn’t going up?) we see a minimum increase of 5%…. pricing usually settles down by Late May or early June.

Due to the warmer weather, this year’s crop is running darker than usual, (last year the crop was 30% Grade A Light Amber and this year it is 5%) but the flavor is still quite good and we have plenty.

 

Personally, I’m delighted. As long it isn’t “buddy” (off-flavored because the tree has started to leaf out) I like the darker grade B better anyway.

No drought yet, but dry spell has its drawbacks

Forest

Many residents of Bradford County rejoiced this year with the early exchange of parkas for shorts and tank tops. Warm, dry weather has pervaded the county for much of 2012. Precipitation has been the exception, not the rule – a stark contrast from last year, one of the wettest in recent history.

However, the lack of rain has caused its share of problems as well. The area’s dryness has made brush fires easier to start and spread, and some soils have dried up as planting season nears for area farmers.

According to the U.S. Drought Monitor, Bradford County is just inside the section of northeastern Pennsylvania considered to be “abnormally dry.” While the designation stops short of putting the county into drought territory, an abnormally dry area is more prone to brush fires and dry soils.

Bradford County has seen short-term drought indicators in the past few months because of the lack of precipitation in late winter and spring, said meteorologist Jim Brewster of the National Weather Service. Because there was no leftover snow pack from winter, soils lost much-needed moisture that normally would have been provided by the spring thaw, he said.

Towanda weather watcher Wayne Vanderpool said he has measured about eight inches of precipitation between January and mid-April, about two and a half inches less than the average of 10.5 inches.

By contrast, last April was one of the wetter ones in recent memory, with 20 days of measurable precipitation, according to Vanderpool’s records. Last April, Vanderpool measured 10.4 inches of precipitation – more in one month than the county has seen so far in all of 2012.

While this year has been dry, Vanderpool stopped short of labeling this an abnormal spring just yet. Just the top few inches of soil have dried, and water tables appear to be minimally affected so far.

“We can make it up in one big storm,” he said.

The dry conditions have helped contribute to the spread of brush fires. The NWS has issued several “red flag warnings” for the area in the past month, indicating a higher risk of brush fire than normal.

Brewster said the red flag warnings are issued based on conditions including minimum relative humidity, amount of rain, wind speed and moisture content of grasses, sticks and smaller trees. Under fire weather conditions, any fires that develop will be capable of rapid spread and growth, according to the NWS.

The lack of rain keeps dead underbrush dry, and high winds help fires to spread, making outdoor burning dangerous at times. “The fire concern is the main worry right now,” Vanderpool said.

The weather has allowed area farmers to get a head start on the growing season, said Tony Liguori of the Bradford County Conservation District. The effect even extended to maple syrup producers, who were able to start early with decent results.

“It wasn’t the best of years,” Liguori said of the recent maple syrup yield, “but it wasn’t the worst, either.”

However, Liguori said that with freezing low temperatures forecast for the coming nights, certain plants – fruits, particularly – are at risk of damage.

Because there was no hard freeze this winter, there will also be more insects in the area this summer, he said.

One area farmer said she may have to use creative ways to keep her crops watered if the weather continues to be hot and dry. Sheila Russell, manager of Russell Sprouts Farm in Rome, said the dry weather is “a little disheartening, after all the rain we had last year.”

Russell said a planned irrigation system to water crops from a pond on the farm’s property has been expedited in anticipation of a possible dry spell. The few crops that have been planted so far this growing season are being watered by hand, something that won’t be feasible once the entire crop is planted.

Since the farm adheres to organic principles, Russell said the crew will be relying on mulch, leaves and newspaper in the fields to hold in moisture and keep the soil cool. The technique “will make our watering efforts go further,” she said.

According to the NWS, this week’s forecast shows a slight chance of showers Thursday night, with the probability of rain ramping up to 50 percent by Saturday.

As for the rest of spring, Brewster said the area may still receive a long, soaking rain before the drier summer months hit, which would ease drought and fire threats. A solid rainfall could bring rain totals back to average levels for the year, he said.

The NWS’s seasonal outlook shows that the county will likely stay out of drought status through at least June, but “it’s definitely something that we have to watch,” Brewster said.

Maple legislation seeks to expand markets

Maple Taffy

Rising maple syrup production in Vermont is sending more sugarmakers across state lines seeking new buyers for their product.

Now, sugarmakers also are looking to Montpelier as legislators debate a bill that the Vermont Maple Sugarmaker’s Association says would make Vermont syrup more marketable on national and international markets. The bill, which passed the Senate and is now in the House Agriculture Committee, would change syrup labeling laws and establish a food safety certification program for sugarmakers.

Sam Cutting Jr., owner of Ferrisburgh’s Dakin Farm and chairman of the Vermont Maple Industry Council, said the voluntary certification system in particular would help sugarmakers in Vermont stay competitive.

The new certification would be administered by the Vermont Agency of Agriculture, Food and Markets, cost producers a fee between $300 and $500 (the certification would remain valid for a number of years) and involve a safety inspection of equipment and processes at the sugarhouse. It would be primarily for those sugarmakers who sell their product to a larger-scale maple syrup packager.

“There’s a real need, because up until this year there’s been a very large (Vermont) crop,” said Cutting. “If we don’t have this type of certification, buyers may look out of state.”

Just over the border, Quebec sugarmakers already have a quality assurance certification program.

Rep. Will Stevens, I-Shoreham, said last week that he still has some questions about the certification program as it stands. He said he’s not sure about administering a certification program through the Agency of Agriculture.

“It’s already in the conflicting role of development and enforcement,” said Stevens. “I’m not sure that the ag agency is disinterested.”

But he said that it’s not a bad idea to establish a proactive certification in addition to the existing system of quality checks after the maple products have been produced.

The bill would also alter the maple grading system from the current one, established in the 1980s — fancy, Grade A medium, Grade A dark and Grade B — to one that describes flavor and appearance — Golden, Amber, Dark and Very Dark. The four would all fall within the Grade A definition.

The new grading system would bring Vermont in line with the system approved by the International Maple Syrup Institute, which has proposed these changes to regulatory agencies in the United States and Canada by the 2013 sugaring season. Stevens said the USDA has agreed to adopt the new grading system as soon as one state adopts it.

Cutting said the proposed new definitions would help clarify the different types of syrup for consumers, since they also include taste descriptors like “strong” (for Very Dark) and “delicate” (for Golden).

Stevens said a key point for him is that the old system of grading wouldn’t have to be thrown out entirely — sugarmakers would only have one more piece of information to add to their existing labels.

Some sugarmakers, said Cutting, have misgivings about conforming to an international system, and about changing an existing system that they say is perfectly good. But Cutting said this offers more clarification for those unfamiliar with syrup type.

“People wouldn’t buy Grade B meat, but that’s one of the most popular types of syrup,” said Cutting. “We need to sell our syrup all over the world, and be clear to consumers what the grades actually mean.”

Prudent Living To Install Solar Power System for Hidden Springs Maple Syrup

maple bucket

Prudent Living, an Upper Valley company offering services, strategies, products and a community that encourage a prudent way of life, including alternative energy solutions, is installing a large solar power system for Hidden Springs Maple Syrup’s new headquarters in Putney, VT. Hidden Springs is a family-owned and operated producer of pure maple syrup, selling on-line across the US. The new photovoltaic system will generate electricity and offset electric utility costs. The new PV system uses seventy-two 235-watt solar modules; the 17-kilowatt system generates enough energy to completely power three average homes. The new post-and-beam Hidden Springs headquarters is heated and cooled primarily by geo-thermal energy.

According to Prudent Living Vice-President Tim Biebel, the photovoltaic system is projected to save as much as 70 to 80% on electricity costs, depending upon usage. “This is a fantastic project,” Biebel stated. “What’s cool is Hidden Springs is making a product from nature– syrup–and now they will be doing that with clean energy from the sun. So, they will be using the sun for both their product and their process. Plus, it’s smart business. They’ve set themselves up for levelized energy costs: every year for the next 25 years they’ll know what their electricity costs will be. They are immune to electricity cost increases, thanks to this new PV system. We enjoyed working with a good environmental steward like Hidden Springs and are excited about the leadership they are showing.”

Renewable energy made so much sense to Hidden Springs that they decided to use an alternative energy solution to power their alternative energy solution. “We believe in renewable energy,” said Hidden Springs Manager Sarah Weck. “Our geo-thermal system powers the building, providing most of the heat in both the store and the attached house. But, the geo-thermal system requires a lot of electricity which costs a lot of money. So, we decided to put solar panels on our huge, southern-facing roof and use free solar energy to power our geo-thermal system. We’re very happy with our decision. Prudent Living has a lot of experience and did a great job explaining the process and installing the system. We look forward to generating so much free electricity with our new solar panel system that we’ll be able to offset energy costs at our other locations.”

Prudent Living is an Upper Valley company offering services, strategies, products and a community that encourage a prudent way of life. Started in 2009 by Biebel Builders, quality home and commercial builders in Windsor, Vermont since 1976, Prudent Living provides customers with energy-efficient architectural design; green strategies for homebuilding and renovation; energy audits; and renewable alternatives such as solar, wind and geothermal. More than just builders of houses, Prudent Living helps people build an intentional life –whether it’s by carefully managing natural resources, spending more wisely by investing in a home energy audit and energy efficient upgrades, or by safeguarding the health of the planet and contributing positively to the environment. The Prudent Living community relies on the dynamic web site, informative blogs and free quarterly Prudent Living e-Magazine for practical suggestions for daily life. The company will soon launch Prudent Living Market, an e-commerce site of prudent products.