NCPR is supported by:
.jpg)
About All In
All In is a place for everyone who works at NCPR to share behind the scenes activity, and surprising, curious, lovely or distinctly local tidbits from our travels around the region. We’ll post the best of what we find online, too. From time to time, you may hear from others—if you’d like to write an entry, send it to [email protected]. What makes this place what it is? How do we connect to each other and the world? That’s what ALL IN is all about.
Nice photo, Jamie, and please send to us.
Yes. Pancakes, waffles, french toast…anything that requires the addition of maple syrup to make the menu item genuine is rejected if maple syrup is not on the premises. It’s just my small way of supporting the maple syrup industry in upstate, NY.
There is a wonderful little diner in southern Maine that does not serve real maple syrup but allows patrons to ‘BYOS’ (bring your own syrup) and we northern New Yorkers always do!
Ewww, straight from the tap?! Okay, I’m a city-slicker, I unabashedly admit, but we *do* cook this stuff first, right? I didn’t think it was palatable until then. Notwithstanding that, I really like this photo and I get warm fuzzies from it.
Genuine maple syrup: I love it and use it in everything. No other sweetener resides in this lean-to.
From that hypothetical restaurant, which matches just about every actual pancake restaurant I’ve ever been in, oh yes — I would refuse to order pancakes!