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For many Adirondack families, maple syrup is simply part of life. It’s on the breakfast table, in the kitchen, and woven into generations of seasonal tradition but behind every bottle of pure maple syrup is a remarkable blend of forestry, science, craftsmanship, and patience.
In this episode of ADK Talks, we head to Thurman, New York to visit with Randy Galusha, owner of Toad Hill Maple Farm. Randy shares how a childhood experiment with a few buckets and spouts grew into one of the region’s premier maple operations, tapping more than 3,000 trees across an 853-acre sustainably managed forest.
Along the way, we explore how maple sugaring has evolved from the bucket-and-horse days to modern tubing systems, vacuum collection, and reverse osmosis technology that dramatically improves efficiency while protecting the trees.
You’ll also hear how maple syrup’s flavor develops, why darker syrups often win taste tests, and how producers transform sap into everything from maple candy to bourbon barrel-aged syrup.
And if you’re planning a spring trip to the Adirondacks, Randy gives us a great preview of Thurman Maple Days — one of the region’s sweetest seasonal events.
What you’ll hear in this episode
Resources:
Produced by NOVA
By ADK Taste4.8
1919 ratings
For many Adirondack families, maple syrup is simply part of life. It’s on the breakfast table, in the kitchen, and woven into generations of seasonal tradition but behind every bottle of pure maple syrup is a remarkable blend of forestry, science, craftsmanship, and patience.
In this episode of ADK Talks, we head to Thurman, New York to visit with Randy Galusha, owner of Toad Hill Maple Farm. Randy shares how a childhood experiment with a few buckets and spouts grew into one of the region’s premier maple operations, tapping more than 3,000 trees across an 853-acre sustainably managed forest.
Along the way, we explore how maple sugaring has evolved from the bucket-and-horse days to modern tubing systems, vacuum collection, and reverse osmosis technology that dramatically improves efficiency while protecting the trees.
You’ll also hear how maple syrup’s flavor develops, why darker syrups often win taste tests, and how producers transform sap into everything from maple candy to bourbon barrel-aged syrup.
And if you’re planning a spring trip to the Adirondacks, Randy gives us a great preview of Thurman Maple Days — one of the region’s sweetest seasonal events.
What you’ll hear in this episode
Resources:
Produced by NOVA

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