“When we try to pick out anything by itself, we find it hitched to everything else in the Universe.” —John Muir
Taking on the topic of Pure Maple Syrup is no small feat, especially for a flatlander. When I started this project, I wondered how I could do justice to the subject that Vermonters know so much about and that is so deeply embedded in North Country history and culture. I wondered how I could honor the traditional maple recipes that have been perfected over generations while still creating something new and fresh.
I am so grateful that I pushed aside my fear. Not only did I fall head over heels in love with maple syrup, I got to know the generosity of the maple community. I was incredibly happy to hear so many people’s stories and about their love of maple syrup and what it means to them. Thank you all so much for your generosity, for your support, and for giving me the courage to make this idea a reality.
I give deepest thanks to:
The maple sugar makers who bring us the best sweetener on the planet. Their hard work and dedication to their craft humble me.
Jack Linn, who was the first person I called when I considered taking on the subject of maple syrup. My deliveries of cookies are not enough to repay him for his help.
My agent, Samantha Marsh, who helped me turn my idea into a well-crafted plan that became the seeds of this book. And to Lisa Ekus, who so kindly waited for my idea to crystalize. To Hinda Miller, who coached me to just go for it. To Molly Stevens for being my cookbook author mentor, and for helping me choose which path in the yellow wood to travel upon.
My editor Tiffany Hill, who believed in this project and allowed my vision to become a reality. Her patience, attention to detail, and unfailing kindness have made this process a joy. Designer Alison Oliver, who made these pages shine. I love the fact that I could completely trust that her vision would be better than what I could imagine. My testers! I still cannot thank them enough. Christine Burns Rudalevige and Sarah Strauss, for their meticulous test reports and troubleshooting and fixing. And my faithful volunteer cross-testers, Marcy, Diane, Kristina, Heather, Rachael, Jen, Peggy, Neil, Lori, Lori, Lori, Kay, Liz, Amy, and Mom. I thank them so much for showing enthusiasm for these recipes, finding all those typos and mistakes, and testing until we got it just right. And mostly for their honesty when things just weren’t good. I love it when mistakes are made in the testing process!
Ellen Falsgraf, for allowing me to hit the ground running. And Liz Neily, for food and prop styling relief. They were like a breath of fresh air that I so desperately needed! My network of blogging friends who lifted me up and carried my blog with beautiful guest posts while my mind was steeping in maple syrup. And to my dear readers of Healthy Seasonal Recipes, they are the wind in my sails every day. I mean that!
Matt Gordon of the Vermont Sugar Makers Association, for walking me through the basics and getting me excited about the growth of the maple syrup industry. Sam and Emma Marvin, for their perspective and for allowing me to have faith that this new view of cooking with maple was a story that needed to be told. Roger Brown of Slopeside Syrup, for helping me organize my gray matter.
My daughters, for eating strange combinations of multiple maple-spiked recipes all cobbled together for dinner (again!), and for letting Mommy work through our afternoons together. Thank you for being my front line of taste testers, and for being patient while I was occupied with all matters maple.
Lastly, my husband, Jason. Without him, I would have never caught the maple bug, and for that I am eternally grateful. Not just for putting up with the overfull fridge, the sticky cabinet knobs, and the sinkfuls of dishes. For the unyielding support he gave me through this project, and for never doubting my choice to put the book high on my list of priorities. I wouldn’t be here without him.
