For many from New England, the only syrup approved for pancakes is that which is locally-tapped from a sugar maple (Acer saccharum). However, sap isn’t the only tree source for making syrup. Arboretum horticulturist Sue Pfeiffer took advantage of a downed shagbark hickory (Carya ovata), gathered some bark, and then proceeded to bake and boil. The culinary result is a gorgeous amber-yellow delight. Join us in the Hunnewell Building to learn about turning hickory bark into gold and to taste a sweet sample at 3:45pm on December 14.
Parking: Park along the Arborway near the Arborway Gate.
Public Transportation: Take the MBTA Orange Line to Forest Hills. At the upper level of the station, cross Washington Street and go to the right. Walk uphill on the sidewalk that parallels the down ramp. Continue until you reach the Arborway Gate (approximately a 15 minute walk). Or take the 39 Bus to South and Sedgwick Streets. Walk west on Custer Street to the Arborway and cross at the lights to the Arboretum. See map of the landscape.