When he started tapping trees for the 2025 sugaring season, Paul Zononi of Paul’s Sugar House in Williamsburg was shocked to find that the sap came at a trickle — and with only half of its typical sugar content.
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When he started tapping trees for the 2025 sugaring season, Paul Zononi of Paul’s Sugar House in Williamsburg was shocked to find that the sap came at a trickle — and with only half of its typical sugar content.
