I love this fascinating story of urban maple syrup-making from Ava Chin of The Urban Forager on The New York Times.

If you believe maple syrup can only be made in Vermont or upstate New York, think again. This time of year, the city’s maple trees are ripe for tapping, and, as I discovered in Brooklyn this weekend, the sap is flowing.

She goes on to detail her adventures in tapping a tree in Brooklyn and also shares the tools and instructions for giving it a try yourself. [via @dalepd and @kweins]