Get Real Maple Blog

Welcome to the Get Real blog by Coombs Family Farms! Here’s where you’ll get all the updates on our quest to protect small farms, to promote the benefits of real, local food, to warn you of the dangers of eating food that’s created in a lab instead of by nature, and of course, to talk about how much we love our favorite real food – pure maple syrup. So treat this like a plate of pancakes in the morning, and dive in! (And be sure to come back for seconds, because we post new stuff regularly.)

The History of Maple Syrup: From Early North American Days to the Present

Maple Sugar shack

Walking through the woods this time of year, the sugar maples are easy to find with their vibrant red leaves. It will not be long before the ground is carpeted with them—and soon thereafter, the maple limbs will be bare, and snow will be falling. That is when one begins to visualize metal buckets full of sap hanging on trees and being carried back to a “sugar house” where the sap will be boiled down... More »

Does Climate Effect Maple Syrup Production?


As you may know, we’ve started featuring an “Ask Arnold” series on the Get Real Taste the Truth Facebook page, because I wanted to know what you were curious about when it comes to making and using pure maple syrup. I have to say I’ve thoroughly enjoyed this weekly feature —it has been a wonderful way to engage with so many pure maple syrup lovers. The questions have been wonderful and they often make me... More »

Real vs. Fake Maple Facebook Contest: Show us how much you love real maple!


Do you love pure maple syrup? And does the fake stuff make you want to scream? To raise the social conversation and clearly show the differences between real maple and fake maple, Coombs Family Farms is launching a Real vs. Fake Maple contest on its Get Real Maple Facebook page. And we’re launching it on October 24th to help celebrate Food Day, a nationwide celebration and movement for healthy, affordable, and sustainable food. According to... More »

Table Syrup Ingredients vs. Maple Syrup Nutrition: 5 Points You Should Know

Log Cabin was the first brand to market "breakfast syrup" in 1887, and at the time it contained 45% maple syrup. Its most expensive product today contains a mere 4% – and virtually no maple syrup nutrition.

Coming to a Shelf Near You: New Maple Syrup Grades

The new maple grading system will make it easier for consumers to understand the differences between the maple grades.

The New Maple Syrup Grades: Change is Good!

Starting in January 2014, you'll start to notice some changes in the pure maple syrup aisle as new maple grades begin to take effect.

The Health Benefits of Maple Syrup: 5 Points You Should Know

Here are 5 quick and easy health benefits of maple syrup. Who knew maple syrup could taste so good and be so good for you?!

What Is The International Maple Syrup Institute and Why Did They Propose Maple Syrup Grade Changes?

Established in 1975, the International Maple Syrup Institute (IMSI) developed the new maple syrup grading system that will go into effect at the consumer lever in January 2014.

Sustainable Maple Syrup Farming: 5 Points You Should Know

Here are 5 points you should know about sustainable maple syrup farming.

Why the New Maple Syrup Grades Were Created

Beginning in 2014, you will notice that there are new syrup maple grades on your favorite maple products. We explain what the changes mean and why they are good for the consumer.

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