Five years after its start, more than 12,000 gallons of sap have been collected, and more than 150 gallons of maple syrup created, as part of Stockton University’s Maple Project – proving “Vermont isn’t the only place in the United States that can make a sweet breakfast brew,” as the institution noted. A series of federal grants has enabled this delightfully sappy project, including a nearly $500,000 grant from the U.S. Department of Agriculture.

HOW SWEET: Stockton Maple Project assistant production specialist Thomas Fischer feeds wood into the fire to power the university’s sugar shack while project director Judy Vogel oversees the process. (Photo by Susan Allen/Stockton University)

Youngsters from Long Beach Island were invited, and excited, to take part in the program, first visiting the campus…