Maple syrup dinner raises awareness of local production struggles

A special maple syrup dinner has been enjoyed in New Hampshire, America’s ‘Granite State’, to support its local syrup industry.

The NH Maple Producers Association put on the event at Lakes Region Community College (LRCC), which set out to prove that maple syrup isn’t only for breakfast with a mouthwatering menu.

Guests at the dinner – sponsored by the League of Conservation Voters, The Union of Concerned Scientists and the New Hampshire Chapter of the Sierra Club – chowed down on treats such as pork chops with maple bacon jam, maple and sweet potato soup and maple-glazed salmon, followed by puddings including spice cake cupcakes topped with maple candy and maple cream pie.

The event had a serious cause, helping to raise awareness about the rising temperatures and drought over the last few months, which have made maple trees harder to tap.

Students from the LLRC’s Hospitalty Club prepared the experiential dinner. Rob Werner, the League of Conservation Voters’ state director, was impressed by the ‘can-do attitude’ of the aspiring chefs.

Werner told Business New Hampshire Magazine:

“They put together this whole menu. I said, ‘Hey, I’m looking for a maple dinner.’ And they’re like, ‘Challenge accepted.’”

North America’s indigenous people have harvested sap from maple trees for centuries. While New Hampshire has its own maple syrup production history, it is known that the world’s hub of natural maple syrup is Quebec, Canada. Over 70% of the world’s maple syrup is produced there, and much of the authentic maple syrup enjoyed internationally originates from Quebec.