The Beginning of the Syrup Initiative

Two years ago, a few ambitious and creative students began searching for a way to combine their love of winter weather with the idea of creating a sustainable business. They connected with a local maple syrup producer. Tapping only a few trees this first year, and using the producers sugar shack for the boiling, the students successfully completed their goal, producing enough syrup for all of their families and friends to taste and enjoy. The following year with the help of Professor Jason Hamilton and a few more students, the group sought out ways to expand this side-project into an expansive study delving into the business-related and scientific nature of maple syrup production. Last winter 20 trees were tapped, and although a comprehensive marketing and advertising plan had been developed the lack of product could not meet the high demands.

With the original syrup pioneers having graduated, this year the two remaining veterans are taking charge in leading the biggest (and what will surely be the best) syrup season we have seen yet! Lead by General Manager Rachel Glassberg and Production Manager Tyler Glassman, ten students from diverse majors and backgrounds have come together to expand the project to new heights and bounds!

On February 13th, the crew spent three afternoons tapping sugar maples on IC property. This year, due to the size of our team and the knowledge of previous years, we were able to tap an astonishing 50 trees! This date had been determined to be the best possible day of the year to tap, as previous independent research had indicated.

For sap to flow, the weather conditions must include below freezing temperatures at night and above freezing during the day. Sending out teams of two or three each day to check on the taps, last week we had collected enough sap that by Friday afternoon we were ready to get the boiling going!

The sap boiling process begins outside. A few student's worked diligently on setting up this outdoor chimney and fire pit, so that the boiling pan could rest easily on top. After spending a jolly afternoon into evening bonding over our shared excitement and chill, we packed it in and decided to finish the rest in doors. On Sunday afternoon we proudly finished boiling our first batch of 64 ounces of syrup, marking this the most impressive start to any syrup season yet! Shocked and pleasantly surprised by the warm temperatures of this week, we have been collecting numerous gallons of sap and can look forward to much time spent over a fire this weekend!