Maple Sugaring POD Begins

We just started a new 3-week POD on maple sugaring. Along with learning about the history and science of maple sugar, we’ll be helping with the sugaring at Smokey House.  Today was an orientation day.  After a little tour of the farm area in the snow, we talked about the origins and history of sugaring (including an Abenaki myth about how sap became so watery). We had lunch with Jesse Pyles, executive director of Smokey House, who shared some of his knowledge and experience with sugaring in West Virginia and Vermont.  And we made Indian pudding, a sweet dessert made with cornmeal, molasses, and maple syrup, that we might have eaten if we lived here in Vermont 200 years ago.  We also worked on blog posts and squeezed in a bit of sledding to get the blood flowing.  A great first day.

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