It was 17 degrees below zero when I packed my car this winter and ventured over to Woodstock, Vermont on assignment for Hawthorn Publications….incredibly cold, but incredibly rewarding. While documenting the old & new maple syrup processes used today for the maple sugaring process I learned A LOT. And realized how much I really didn’t know about the sugaring process! So exciting to see my image Bourdon Farm Sugar House gracing the cover of the Woodstock Inn & Resort Magazine!
p.s. thank you to the Bourdon’s- they were so kind to welcome to me into their home to warm up with a nice cup of tea- sweetened with maple syrup :0)
Cheers,
Meg
