Climate Change kills Breakfast.

Next victim? Maple Syrup.

I grew up, in Vermont, with the smell of huge vats of maple syrup water boiling down. A morning with pancakes and maple syrup and coffee and yogurt and butter and bacon (which I no longer eat) was good enough to make me forget about heaven.

“…Start dates for tapping maples in the Northeast are about a week earlier than in 1970.

…

According to the study, by 2100, the average number of flow days will stay constant in Saranac, N.Y.; decline by about two days in State College, Pa.; five days in Montpelier, Vt.; and by 10 days in Jackman, Maine…” For the rest.

The 8-week window when sap freezes is currently 8 weeks long. Climate Change is expected to halve that—making maple syrup available around Christmas, for just one month. And that’s in the Northeast. In the South, the window is expected to vanish entirely.

“…The window for tapping trees will advance by about a month. Currently, the best times to tap maple trees are within an eight-week window from late winter to early spring when temperatures cause freezing at night and thawing by day…” Holy Kaw!