-Syrup season. How it works, what a run is, the process of tapping the maple and what is done after it makes it to the maple house.

-Global warning and syrup production. Tim talks about how he believes global warming is affecting the syrup season and why.

-Syrup economics. We discuss how sap production is helping the local economy.

-Barrel Aged Collaborations. Tim & Brad talk about some of the barrel aged syrup they are producing for distilleries all over the country using bourbon, brandy & whiskey barrels.

-Some of the biggest challenges in the syrup business.

-Expanding. Tim & Brad talk about expanding the business to new states, being in 42 weekly farmer's markets and their plans to be in 100 in the next 2 years. They also talk about even though they are growing, they are still a family run business.

-Connections to Oprah, Lady Gaga, Richard Branson and many top chefs all over the country. Tim & Brad share a few stories of how these connections came to be & how amazing it is to have those opportunities.

-Why they would rather sell to farmer's markets & restaurants as opposed to the big box stores.

-How Burton's Maplewood Farm came about & how Tim got involved in the maple syrup business. (It is actually a really cool story)