mardi 18 mars 2014
Sirop de poteau | Martin Gagnon
Approaching the sugaring season in Quebec, let us be clear. If your maple syrup is not 100% made of maple water, it is not maple syrup. It is post syrup. For those interested, the post grows in urban areas and is commonly used to support electrical wires and other networks. The post notching techniques vary a lot like the taste of the product. This concept of post syrup dispenser is fit for urban sugar shack and is very convenient. It is signed Martin Gagnon in my packaging class at UQAM.