Through The Living Glass

Imagine if instead of the product name, every item at the store had a detailed description of how it was made.

So like instead of straight-up saying "Maple Syrup" it would be:

"The process starts with drilling a tap hole into a maple tree. A spout is inserted to direct the sap to either a bucket or into tubing that sends the sap to a large collection tank at the sugar house or a central collection area using a vacuum pump. From the storage tanks, the sap is often put through a reverse osmosis machine, which takes a percentage of the water from the sap before boiling. The evaporation process sends clouds of sweet maple scented steam billowing from the sugarhouse cupolas and steam stacks. An evaporator is where the boiling takes place. Stainless steel pans sit atop an arch, or firebox, where either oil or wood creates an intense fire. As the water in the sap evaporates, the sap thickens. When the thermometer in the pan reaches 219 degrees the syrup is ready to draw off. Even though it looks like the finished product it will still need to be filtered, adjusted for density and graded for flavor and color."

Imagine.