[The Sweet Life: Exploring Artisanal Tree Syrups with Mike from The Forest Farmers]-[Conan's Own]

Conan O’Brien Needs A Friend · B2 · 2025-04-24

📋 Summary

The Art of Forest Sugaring: A Deep Dive into Tree Syrups

In this episode of Conan O'Brien Needs a Fan, host Conan O'Brien and his team—Sona Movsesian and Matt Gourley—connect with Mike, the founder of "The Forest Farmers," based in the scenic Adirondack Mountains of Lake Placid, New York. The conversation delves into the fascinating, often misunderstood world of artisanal tree syrups, challenging the dominance of mass-produced, artificial supermarket alternatives.

Challenging the "Syrup" Status Quo

One of the primary themes of the discussion is the pervasive misconception regarding what constitutes real syrup. Mike points out that the vast majority of consumers in the U.S. have been "lied to" for decades, relying on products like Aunt Jemima or Mrs. Butterworth. These supermarket staples, as Mike explains, are largely comprised of "corn syrup, high fructose corn syrup and an artificial maple flavoring." Conan expresses his frustration at this discovery, lamenting that "this country was founded on something important, and now we've lost our way," emphasizing the need to return to natural, tree-derived products.

A Tasting Journey: Maple, Walnut, and Birch

Mike introduces the team to a variety of tree syrups harvested from his 10,000-acre operation. The tasting session highlights the unique flavor profiles of different species:

Pure Maple Syrup: The gold standard of the industry. The team describes it as "heaven," noting its superior texture and depth compared to the "fake stuff."
Maple Walnut Syrup: Specifically crafted for Matt Gourley, this variety incorporates the sap of both maple and walnut trees. It is described as having a "nutty" complex that distinguishes it from traditional maple.
Birch Syrup: The most controversial of the three. Mike explains that birch syrup is "sweet and fruity, but slightly acidic," intended primarily for culinary applications like glazes for salmon, pork, or chicken, rather than direct consumption. Conan’s unfiltered reaction to trying it straight—finding it "repellent" and "sour"—serves as a humorous warning to the audience that not all syrups are meant to be consumed like nectar.

The Business of Nature

Beyond the tasting, Mike provides insight into the life of a "Forest Farmer." He describes the labor-intensive process of collecting sap from various tree species and boiling it down. Despite the variety of his offerings, Mike admits that maple remains their "number one thing." The conversation also touches on the historical context of birch sap, which has been used as a "spring tonic" for centuries, and the origins of birch beer, which historically utilized the "distillate of sweet birch or black birch."

Conclusion: A Lesson in Culinary Context

The episode concludes with a lighthearted realization: while Mike’s products are of exceptional quality, their enjoyment relies heavily on context. The team jokes about the "Conan" birch syrup, suggesting that if they put Conan's face on the bottle, it might act as a deterrent rather than a selling point, given the host’s penchant for self-deprecating humor. Ultimately, the episode serves as an engaging education on the artisanal process of sugaring, encouraging listeners to seek out genuine, tree-sourced syrups while reminding them that, when it comes to culinary ingredients, preparation and application are everything.

🎯Key Sentences

I wasn't around for that one.

I just got the word about that.

It's a whole thing.

I apologize, Mike.

Hot take.

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📝Key Phrases

knock it off

cut to the chase

go-to

hot take

throw someone under the bus

Expand All

📖 Transcript

Conan O'Brien needs a fan.

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Visit teamcoco.com slash call Conan.

Okay, let's get started.

Okay, knock it off you two.

Hi, Mike.

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