Let's learn about the Maple Syrup industry in New England! Students will learn how maple syrup is made and get hands on practice boiling and bottling some of their own syrup. In addition, students will learn about the changing landscape of the industry that has been affected by overcasting of forests, climate change and misuse of lands. We will discover how some manufacturers are working to reverse some of the negative impacts of deforestation and making sure their industry can move forward. We plan to take day trips to several sugar shacks as well as space that has been reclaimed for the environment. And we'll make some pancakes to eat with our homemade syrup! How are syrup producers working to ensure that their supply is not hindered by over cutting, climate change and misuse?
Day 1
Today we visited Just Maple in Tilton and learned about the tapping process as well as the boiling/evaporation process. Students were able to sample each stage of the syrup making process, from sap right out of the tree, the initial boiling, the secondary filtering, and then the final product. They learned that there are stages to the season's syrup colors and tastes based on the sugar content of the sap that is flowing.
We enjoyed dinner off campus, creating opportunities for our students to build stronger connections.
Day 2
Today we travelled to two syrup producers in Vermont. The 400 acre Puritan Farm is still considered a small-medium size producer, even though they produce over 13,000 gallons a year. The second farm was a substantial "backyard producer" making over 1,000 gallons a year. We saw active boiling and were able to taste warm syrup right from the evaporator tap. After all that syrup, we needed something else sweet so we stopped by the original Ben and Jerry's factory for a few scoops before heading back to campus.
Day 3
Day 3 started off with a taste test of 7 “unknown” syrup samples. We wanted to know if everything they had learned so far this week translated to their palates! With Ms. Laucks behind the French toast griddle, students dug in and sampled the different varieties. They did extremely well only mixing up two samples. In the afternoon and evening the group headed down to Canterbury to a backyard sugar house to experience more of the culture of backyard sugaring. From sitting around the evaporator, munching on pizzas and maple candies, to trips into the woods to collect more sap from the buckets, and learning how to use the density instruments to test the final product the day was filled with education and lots of laughter. There was some sampling (of course) and students were able to fill their own bottles with some of the results!
Day 4
Yesterday, the students had the opportunity to learn about tree tapping at a local backyard operation. They actively participated in tapping trees, gaining hands-on experience and understanding the importance of using smaller taps and rotating tapping locations each season. While identifying suitable maple trees, the students were taught how to recognize tree species by examining branch patterns. After tapping the trees, they checked pre-installed buckets to assess the sap, which, due to the weather, was not yet fully flowing. They evaluated the sap's clarity and discussed its longevity and proper storage. Finally, the students assisted in digging out and setting up the evaporator and holding tank, ensuring a smooth transition for the boiling process.
Day 5
For our final day we visited one last backyard syrup-er whose production continues to stay true to a more traditional process such as using gravity to collect sap as opposed to the newer vacuum methods while also using some newer techniques, such as a smaller tap “head” which yields a higher sap output. We then headed back to the taps that the students put in earlier in the week to work on the next step of the process. Students walked and collected sap from the buckets they had out on the trees and brought the nearly 40 gallons that had collected to a holding tank so it was ready for boiling. Students will be headed home for spring break with 1 sample bottle from the week. Upon return, they will have two more filled with the very same syrup they helped to collect. It was a remarkable week getting to know the intricacies of the sugaring business and working hard to make their own. It always tastes sweeter when you’ve one the work to make it happen! 🍁 🥞 🍁
Credits:
Created with an image by Studio Light & Shade - "Collecting sap for traditional maple syrup production"