Tag Archives: sugaring

Spring happenings

We’re just over a week away from solo! So much has been happening in the last few months, but a few highlights include lambing, sugaring, and a visit from the legendary Tom Wessels!



“How was watching a lamb being born?”

“It’s disgusting. And slimy.”


“I saw a lamb birth and I wasn’t expecting to be moved by it, but it was honestly one of the most amazing things I’ve seen here. I was so emotional and it was so beautiful. And then the sheep had twins and it was great!”


“One of the sheep thought I was her lamb and tried to lick me.”


“When I was helping, one of the lambs try to nurse and it took an hour. Lambs are dumb. But they’re so cute.”

A True Wessels Walk


“Tell me about your hike with Tom Wessels.”

“He just literally knew all of the answers to every single one of our questions about the forest. I don’t know how you can know so much from just looking at trees. I mean I should probably know that because I’m in esci but…”


^The man himself

“He looks like Santa Claus if Santa Claus went on Lean Cuisine. The man knows his stuff!”


“He brought many things to the woods, like a beard and amazing knowledge about how to analyze. The way he broke down everything was incredible.”


We had a legendary season – over 200 gallons of syrup! When asked what they enjoyed about sugaring, students responded…

sugaring spring 2016-7-XL

“You get cool treats, you get to hang out with Sam the Sugarman, and you get upper body strength from dumping so many buckets.”


“It was cool listening to the sound of the sap dripping into the buckets. You could hear all of it at once.”


Sugaring Season (S’15)

“It makes a big difference to drink sap from a tree while you’re looking AT the tree.”

“My favorite part was at the end when we all sat in the sugar house and drank sap tea.”

“For me the best part was finding a bucket full to the brim, almost spilling, and taking a big drink. It was so rewarding to fill the barrel to the top.”

“The best part is hearing that in two hours, you collected 600 or 800 gallons.”

“It was 60 degrees so I wore a tank top for the first time and it was very refreshing.”

“At the end, they gave us maple tea, which is basically not quite syrup, and it was the best thing.”

“I put sap in my water bottle before break and left it… then I opened it after break and there was a very strong stench. I left it for another week before I got up the nerve to clean it.”

“Last week was the first week, and it was really hard work. I was worn out by gathering. This week, I was really amazed by how much sap there was. I was proud that it was the biggest gather in the last few years–every day at Morning Meeting Kit says, ‘Yesterday was the biggest gather of the year!’ It just keeps going.”

“Gathering was really great. I was surprised by how full the buckets were – they were really full if not overflowing. It was cool to do the process with buckets as opposed to just a vacuum system because it was so hands-on bringing buckets to the shack… It was authentic! That’s the word.”

“We gathered 600 odd buckets. We had a system going. At the sugar house, I got to taste it at every stage. Sam holds it up to the light to see how it drips so he can determine the grade – A, B, dark amber etc. It was cool because we were doing it by ourselves, but it felt like a group effort.”

“When Sam is boiling, you can see this added light and life in his eyes. OK, maybe I’m exaggerating a little.”