Inside Vermont’s biggest sugaring operation

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A torrent of syrup flows from one of Sweet Tree Holding’s steam powered evaporators Sunday morning. Marcus Hamblett, right, keeps track of the syrup’s density, while Justin Nadeau shovels diatomaceous earth, used for filtering, into the syrup tank. Each of the Brighton plant’s four evaporators can turn out 1,500 gallons an hour, said Joe Russo who designed the facility and its equipment. Photo by Joseph Gresser
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