Maple Sugar, Rising Food Prices, and Curry Leaves

Maple Sugar, Rising Food Prices, and Curry Leaves

Kathryn Hill
Mar 27, 2008

It's been a busy week in food news! We've pulled together a roundup for your perusal.

March means maple tapping season in the Northeast, when the days get longer and warmer, but the nights remain freezing. It's only under these temperature conditions that the maple sap moves from the roots to the tree trunks. However, in recent years, climate change has contributed to a shorter maple tapping season, which means lower maple syrup yields. Reports from the maple farms say that this year's maple crop is going to be smaller than previous years. Lower yields plus rising fuel costs are making farmers predict that maple syrup prices will rise by as much as 30%. If we were financial analysts, we would tell you to "buy and hold" maple.

The New York Times has an insightful article about rising food prices around the world, and the factors contributing to them. How are rising food prices changing the way you shop and store food? What can we do to help others in less fortunate situations?

Attention, food photographers: the Petite Pig is holding a food photography contest, and the photos are so delectable, we found ourselves licking our monitors ...

Bad news for lovers of Indian cuisine: fresh curry leaves grown in Hawaii and California have been found to be infected with a pest called citrus psyllid, so all shipments are currently being halted.

News for Bay Area Westside Organics customers: Westside Organics will be merging with Spud in order to be able to provide their customers with more grocery options and more locally-grown produce.

(Image: Kathryn Hill)

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