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Short and sweet: Brief maple syrup season yields funding for local group

FRANKLIN GROVE – Inside a cramped, steamy wooden shack, Don Asp transforms a watery, clear, slightly sweet liquid into a viscous, amber-colored, distinctly flavored syrup. Asp, clad in blue jeans and a flannel shirt, shovels a pile of wood into the stove. He carefully monitors the boiling sugar water as it moves through the maze-like track of the cooking apparatus.

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