Food 
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sketches from chefs of plates
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sketches from chefs of plates
Mike Romanyshyn of Temple Tappers checks to see if the sap is running from a birch tree on his property.
Bottles of the finished product from Temple Tappers.
Tubing is interlaced through a birch grove in Temple. Romanyshyn learned that Maine has more tappable birch trees than any other state in the country except Alaska.
Romanyshyn watches over birch syrup in an evaporator.
Salmon cooked with a glaze made from birch syrup, olive oil, white wine, butter, mustard, a shallot and bay leaf.
Romanyshyn walks through a birch grove that is tapped for syrup.
Cake with a frosting that contains Temple Tappers birch syrup. Birch sap contains half the sugar of maple sap, which is why it takes about 110 gallons of birch sap to make a gallon of birch syrup.
TEMPLE, ME - APRIL 15: Mike Romanyshyn of Temple Tappers walks from his sugar house in Temple Friday, April 15, 2016. (Photo by Shawn Patrick Ouellette/Staff Photographer)
