Historically, maple syrup harvesters relied on unreliable natural indicators to avoid producing "buddy" syrup—a late-season syrup with unpleasant taste and smell. Shahad Abdulmawjood of Carleton University speaks with the Nightshift about developing a high-tech solution: easy-to-use testing strips that detect elevated levels of asparagine and methionine amino acids, believed to be the cause of buddy sap, preventing financial losses and wasted resources for harvesters. 🍁

The food professor Sylvain Charlebois joins Shane Hewitt for his weekly chat about all things food and logistics. Today how tariffs are affecting the grocery industry, and what “buying Canadian” is costing consumers.🍇🍈🍌🥗