Over the past few years, Michael Farrell has been working with Paolo Cugnasca, the managing director of Feronia Forests, and Cornell’s Food Venture Center at the New York State Agricultural Experiment Station in Geneva to develop an innovative maple water drink. Farrell is the director of Cornell’s Uihlein Forest in Lake Placid, and author of The Sugarmaker’s Companion, a book on sugaring. He became involved with the project when Cugnasca asked him for advice on how to utilize large forests areas without cutting the trees. Farrell suggested that maple sap be bottled and sold as a sweet and nutritious drink. The final product, Vertical Water, has the delicious taste of maple syrup and is nutrient rich. It will be on shelves in April!
More information about Michael Farrell’s work and Vertical water can be found here!