Maple trees + good timing + basic chemistry = maple syrup. But Science Friday takes us behind the scenes of maple syrup research to show that there’s much more to it than that. While the tradition has been to tap fully grown wild trees – commercially with lots of plastic tubing – recent experiments at University of Vermont’s Proctor Maple Research Center have found that harvesting from the cut tops of juvenile trees might yield 5 to 6 times per acre, surprisingly without harming the young trees.
Lots of questions about this one: What are the other differences between the farm vs forest model of growing trees? Does this new process affect the local birds or creatures underground? What do these young trees look like in 20 years? What questions do you have?
File under: food, trees, and how things are made.
From Science Friday.
From KQED Science, find out how San Francisco’s 600 tons of compostable waste can be transformed into a dark, nutrient-rich material that will not only feed plants to improve the quality of what we eat and drink, but that also has the potential to offset America’s carbon emissions by over 20%. Above, agronomist Bob Shaffer takes us Inside the Compost Cycle.
Food scraps, mostly compostable, are over 30% of everyone’s garbage, and could instead help turn poor dirt into nutrient-rich soil where you live. If you’re interested in learning how to compost, check out these excellent links:
Watch more videos about sustainability, including the Moser Lamp, shaggy lawnmowers, Pierre’s high school greenhouse, Brooklyn’s Eagle Street Rooftop Farm, and how to use a paper towel.