Pure maple syrup can be five times as expensive as “pancake syrup,” but maple farmers — and breakfast connoisseurs — say it’s worth it. Zachary Crockett pours it on thick. <ul><li>SOURCES:<ul><li><a href="https://www.linkedin.com/in/emma-marvin-49226317/">Emma Marvin</a>, co-C.E.O. of Butternut Mountain Farm.</li><li><a href="https://www.linkedin.com/in/david-marvin-8a798913/">David Marvin</a>, founder of Butternut Mountain Farm.</li></ul></li></ul> <ul><li>RESOURCES:<ul><li>"<a href="https://downloads.usda.library.cornell.edu/usda-esmis/files/tm70mv177/m900qr657/rr173t99g/crop0625.pdf">Crop Production</a>," by National Agricultural Statistics Service (USDA, 2025).</li><li>"<a href="https://www.washingtonpost.com/news/wonk/wp/2015/03/27/why-americans-overwhelmingly-prefer-fake-maple-syrup/">Why Americans Overwhelmingly Prefer Fake Maple Syrup</a>," by Christopher Ingraham (The Washington Post, 2015).</li><li>"<a href="https://libraries.uvm.edu/c.php?g=290518&p=1936100">History of Maple</a>," (UVM Libraries).</li><li><a href="https://butternutmountainfarm.com/">Butternut Mountain Farm</a>.</li></ul></li></ul>

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106. Maple Syrup

The Economics of Everyday Things

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