ArticlesShot on Location Winners of our 2014 photography contest Congratulations to this year’s standout images, a collection of serene Adirondack backdrops, too-cute critters and memory-making moments that truly captures the heart and soul of the park.
The Other Syrup Why birch is the hot new flavor by Mary Thill In early April, when Mike Farrell hears the ﬁrst high chirps of spring peepers, that’s his cue to switch from maple to birch. Farrell is director of Cornell University’s Uihlein Forest, in Lake Placid, where he oversees 5,000 sugar-maple taps. And, for three years now, when the sap stops ﬂowing in the maples, he and his staff drill spout holes in 700 birches, drawing off some of the trees’ internal spring thaw and boiling it down into a stout-dark syrup that is nothing like maple syrup. read more