Speaker/Guests at our first meeting in June were Tony & Nancy Corwin, proprietors of South Meadow Farm Lodge & Maple Sugarworks.  The production of maple syrup is something closely associated with the Adirondacks.  Tony and Nancy took us through several stages of the production process and provided an overview on the past sugaring season.  We had a discussion of how the changing climate has impacted the time when the maple sap is running as well as an explanation of the relatively new system of grading for maple syrup.  A bottle or jug of maple syrup should be refrigerated after opening but left closed, the product will be quite good for a long period of time.  It takes about 40 years for a maple tree to grow before it is big enough to tap.  Tony and Nancy also spoke to the sugaring process itself and what changes have been seen in recent years.