Vermont is my adopted home. I have lived here full time for 12 years, but spent my childhood in upstate New York. I’ll admit I’ve been slow to accept real maple syrup into my culinary repertoire. My reluctance to embrace the culture and tradition of soaking one’s pancakes in true, local maple syrup can only be attributed to the breakfast tables of my youth; crowded with Aunt Jemima and Country Crock. Food memories can be powerful and often determine how one crafts meals and diets for a lifetime. But, sometimes patterns are meant to be broken, so in that spirit, last March I took a trip to one of my favorite natural areas: Shelburne Farms.