What Things Have Changed?

Every time I go to Williston and pass by Friendly’s restaurant, I remember my days in X-Ray school when we would collect our paychecks (second year students were paid $80/month plus call pay, usually amounted to about $160) and we would head out for Friendly’s for a cheeseburger deluxe and milkshake. The burger used bread for the ‘bun’ and added lettuce and tomato and of course, cheese. 

I can’t figure out if it was really that good or that we ate hospital food for 3 meals a day and going out was a once a month treat. I haven’t tried to order one, in about 15 years, but at that time they had stopped making them the way I was use to. So, the question is – has my memory been playing tricks on me? 

Another food item that has changed – the tomato. I know that you can buy them year-round, but my advice is not to. It seems that the last great tomatoes were in my garden 18 years ago (haven’t had a garden since). I do most of my shopping at the Farmer’s Market from May to October and I buy pounds and pounds of tomatoes, but rarely get the fabulous taste, that once was (or at least what my memory says). The only exception is the Heirloom tomatoes which are scarce in the NEK. I will have to branch out to larger markets this summer in search of the heirlooms and pay premium for the experience. 

This brings me to what I really wanted to talk about and that is the change in Vermont’s gold crop – Maple Syrup. I am not talking about the silly names they want us to use – Golden Delicate (think that was called Fancy in my day) and so on, but what I noticed was the taste. Unless you can find someone, who taps, uses buckets, gathers, boils (no osmosis) with wood fire – you aren’t getting the true taste that is real Vermont Maple. 

Some say I’m crazy (a lot might agree on many levels), but I believe I’m right and am sticking to it. We found a man in Enosburg who still gathers with horses (that makes a difference I’m sure) and I have found another hold out from Brownington. He agrees I am right about the taste but he says he is fairly limited in how much he can make, doing it the ‘old fashion’ way, because as he ages it is getting harder and he may have to give it up all together. In a lot of things, change is good, but in Maple Syrup – not so good. The only remedy that I can see for me is to have Wendell (Noble) dust off his buckets, fire up the evaporator, and did I mention find plenty of help to assist doing it the right way?! 

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