Michael Farrell contributes to new Maple drink

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!

Michael Farrell’s new book “The Sugarmaker’s Companion” now available!

Recently, Michael Farrell, the Director of the Uihlein Forest – Cornell`s Sugar Maple Research & Extension Field Station, released his new book The Sugarmaker’s Companion: An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees. The book is currently available for purchase, and has received excellent reviews from the sugaring community. More information from Michael about his book is available in the letter below.

Dear Fellow Maple Enthusiasts,

As many of you know, I spent most of my free time over the past two years writing a book on sugaring and I’m very pleased to announce that it is now available!

The Sugarmaker’s Companion: An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees contains a great deal of information on how to develop an efficient, profitable, and enjoyable sugaring operation. Some of you have already gotten a chance to review it and I hope more of you will have the opportunity to read it soon!

A couple of weeks ago I attended the annual meetings of the North American Maple Syrup Council and International Maple Syrup Institute – the compliments I received from so many leaders in the industry who had already read it were extremely satisfying! Getting such great feedback was a nice reward for devoting so much time and effort into writing the best book that I could for today’s sugarmakers.

Given the importance of online reviews, I’d be grateful if you would help spread the word and post a review on websites such as Amazon or share on facebook, twitter, personal websites, or any other social media outlets. Please also suggest that your local bookstore, library, or maple equipment dealer carry the book.

Chelsea Green Publishing is handling the vast majority of sales and distribution for the book, though I am also doing some limited sales and promotion myself. You can get a 35% discount by ordering direct from Chelsea Green’s online bookstore (until Nov. 22nd). Or for resellers, get a 50% discount if you order 10 or more copies by contacting Darrell Korener (DKoerner@chelseagreen.com).

Please let me know if you have any questions and thanks very much for your support and encouragement!

Sincerely,

Michael Farrell


Praise and Reviews

“Full-color images, along with charts and highlighted topics, make this book accessible to both the beginner and the experienced sugar maker. VERDICT: While the wealth of information may seem daunting to novices, this work is a required reference for those who are seriously exploring sugar making as a small-or large-scale business. Hobbyists will find innovative techniques and ideas to broaden their scope of knowledge.”—Library Journal

“InThe Sugarmaker’s Companion, Michael Farrell presents both a philosophical and a practical look at today’s tree sap and syrup industry. The book provides pertinent and useful information for both hobby and commercial tree tapping operations. In a changing industry that is heavily shadowed by tradition, Michael combines the old tested methods with up-to-date research and science.This comprehensive book looks at both the big picture and many of the small details. Even for non-sugarmakers, it will be an informative and enjoyable read.” —Gary Backlund, author ofBigleaf Sugaring: Tapping the Western Maple

Cornell Maple Sap and Syrup Being Used in Beer Production

Michael Farrell has been supplying sap and syrup for beers for the Lake Placid Pub & Brewery. Through the Cornell Maple Program, Farrell has been working with the Pub on the maple sap ales and will be doing some birch beer with birch sap this Spring.  The Pub and the Adirondack Life magazine have also created a beer called “Life Support.” This beer is made from maple syrup produced by sugarmakers in all 12 counties of the Adirondack Park.

Click here to read more.

Walnut and Birch Trees Have Potential for Syrup Production

Michael Farrell, director of Cornell’s Uihlein Sugar Maple Research and Extension Field Station in Lake Placid, explains that birch and walnut trees in the eastern United States can be tapped for syrup production, providing a significant opportunity for a new valuable forestry crop. Birch syrup is especially well suited for maple syrup producers because birch sap begins to flow right when maple sap flow ends in April. Syrup producers can use the same equipment to produce more syrup when maple syrup production is low, like it was last year.

Click here to read more.

Michael Farrell Named the Henry II and Mildred A. Uihlein Endowed Director of New York Maple Program

On September 24th, Michael Farrell was named the Henry II and Mildred A. Uihlein Director of the Uihlein Forest of Cornell’s Uihlein Sugar Maple Research and Extension Field Station in Lake Placid, N.Y. The Uihleins have been partners in promoting the growth of New York State’s maple industry for the past 47 years, will their latest contribution endowing Farrell as the new director. Brian Chabot, former New York State Cornell Maple Program director, believes that the endowed director’s position is an excellent way to stimulate new research, education, extension, and community engagement.

Click here to read more about the new director, the Uihleins, and the Cornell Maple Program.

 

Cornell Maple Program

The Cornell Maple Program and its campus-based specialists have been given a national award on Oct. 26.

Brian Chabot, former director of the program; Stephen Childs, director; Michael Farrell, northern maple specialist and director of the program’s Uihlein Field Station; and Peter Smallidge, New York state extension forester and former director of the program have each been awarded the North American Maple Syrup Council’s inaugural Richard G. Haas Distinguished Service Award. They are being recognized for their outstanding research and outreach in support of maple syrup producers.

Peter Smallidge will also be awarded with the Technology Transfer Award from the Society of America Foresters for ForestConnect. ForestConnect, which launched in 2007, provides web-based seminars about woodlot management. Produced 11 times a year, the series has 2,300 registered users with more than 100 people watching each seminar live.

Read more about these programs here.