Real Maple Syrup, or the Corn Syrup Stuff?

SyrAlum
Mon, 30 Mar 2015 23:08:17 +0000

I’ve been told by family members that I am a maple syrup “snob” and I fully embrace the term. I will admit to having two kinds of maple syrup in my fridge, both A (mainly for pancakes and waffles) and B (oatmeal and cooking). After working at a summer camp in Vermont in the 70s and eating only real Vermont maple syrup, I never went back to Aunt Jemima.

I will admit, due to my German American upbringing, that the only tomato sauce I ever ate growing up came from a jar. Not until we moved to NYC did I first taste homemade marinara and it was wonderful. Growing up in NYC had its pluses and minuses but the biggest plus for me, was the endless supply of excellent, affordable ethnic food and a set of parents who encouraged us to try everything.