Maple Syrup. Champion of breakfast, the perfecter of pancakes. Sweet addition to butter, beans, and even bacon. But how does that treat travel from tree to table? Phenomenal physics is in no short supply, and Abby van den Berg, a Research Associate Professor at the University of Vermont Proctor Maple Research Center, shares her joy and her expertise. She discusses the wonder of sap flow, long-term tree health, production methods, and the pigments associated with autumn foliage. Full show notes at:

www.physicsalive.com/maple Episode notes and resources: Where to go for all your maple news? Start at the Proctor Maple Research Center website:

• https://www.uvm.edu/cals/proctor-maple-research-center

Also visit other University of Vermont webpages:

• UVM Proctor Maple Research Center YouTube channel

• UVM Extension Maple Program

Other links Abby suggested:

• North American Maple Syrup Producers Manual
• Mapleresearch.org from the North American Maple Syrup Council

Today's Guest: Abby van den Berg is a Research Associate Professor at the University of Vermont's Proctor Maple Research Center. Her areas of expertise and research include plant physiological ecology and maple syrup chemistry. She writes: Much of my research focuses on the ecophysiology of maple sugaring, including the effects of tapping and carbohydrate extraction on tree growth and health, the physiology of stem pressure and carbohydrates in xylem sap, and ultimately on helping to develop management practices and tapping guidelines to ensure the long-term sustainability of maple syrup production. Recently, my work has expanded to include studying the physiology of stem pressure development in birch trees, and investigating sap yields and the potential profitability of adding birch syrup production to existing maple operations in the Northeastern US. This only scratches the surface of Abby's work. Learn more about her work:

• Abby van dem Berg's University of Vermont faculty profile
• Listen to Abby on Science Friday!