Leaving behind careers in environmental advocacy and the traffic of The Beltway, Eric and Laura Sorkin left Washington D.C. to move to Vermont and start an organic vegetable farm. They began producing maple syrup from the 1,000 acres of forest behind their house. This led to a line of infused, barrel-aged, and smoked syrups all made on site at their sugarhouse. Laura has a degree from the French Culinary Institute and has developed recipes using their syrups for desserts, cocktails, and savory dishes. Staying true to their roots, the Sorkins not only certified their operation as organic, but they are also one of the first maple operations to be certified as bird-friendly by the National Audubon Society.