EDITOR’S POV

I will always associate my first taste of birch syrup with a recent trip to Quebec’s Eastern Townships. Earthy and caramelly but less sweet than maple syrup, the amber-coloured elixir provided a delightful twist to an airy meringue dessert—and it also generated a flavourful memory pairing with the region (especially the kitchen at Manoir Hovey’s Le Hatley Restaurant, where the dish was created). Scientists believe that taste and memory are inextricably linked—I’d add travel to that too. CHRISTINA REYNOLDS