Waffle and Maple Syrup Tradition
Make For Sweet Times at Clermont

Clermont College scientists were serving up a taste of the county's bounty Friday, April 6 at the 26th annual Waffle and Maple Syrup breakfast.

Professor David Fankhauser began the tradition with a class of 15 students and their friends after demonstrating how to tap the nearby maple trees for sap, then boil the sap into real maple syrup.

To complete the treat, Fankhauser developed a special waffle recipe using whole wheat flour, buttermilk, sunflower seeds, and even a healthy dose of "lab brew." "It makes the waffles light and fluffy," noted Jan Carter Stein who teaches biology at Clermont College.

The combination of homemade waffles and homegrown maple syrup has attracted larger and larger crowds over the years. Typically, more than 100 students, faculty and staff take part along with their family and friends.

Three-year-old Coral Gregory did more than just enjoy a healthful breakfast though. She came early to help mix the orange juice. Coral is the daughter of Clermont College Lab Manager Amy Gregory.

Barb McClure, executive staff assistant for Academic Services, and Vanessa Kreimer, the administrative coordinator for the Clermont College Business Division, were first in line to sample this year's feast.

Other students helping to serve up the waffles and maple syrup included Andrea Brewer (student assistant), Alaina Walcott (pre-pharmacy) and Jeanette Straight (pre-pharmacy).

Professor Fankhauser lives on his own farm where he raises chickens and goats. Included on today's "guest list" were three recent hatchlings from his farm.