Smith Sugaring

27 Mar

Spring is well and finally here! We’ve been celebrating its arrival with students in New England fashion- by taking a bunch of them to a local sugar shack for a tasty breakfast with the locals- and by taking others out to the MacLeish Field Station to learn how to first identify and then tap maple trees so we can gather their sweet sap. As the days slowly get longer and the daily temperature swings signal that it is time for the trees to send food to their flower and leaf buds, the slow and steady drip of sap has gotten faster and faster, filling the buckets easily each day.

Check out the video about this that our intern Ellen Sulser ’18 made and posted on FaceBook.

On Sunday we capped off the season by hosting our inaugural Smith Sugaring event. We brought to campus all of the sap we had been gathering and set up near Chapin House.

It was a perfect day to hang out and watch the water boil off and share with passers by the wonders of making maple syrup.


Some seniors (environmental concentrators, all) stopped by to check out the parklet that we had set up nearby.

And lots of other people (200 or so by our count) stopped in throughout the day to visit, check out our set-up, learn about the process, and taste some fresh maple sap or syrup. We made our very first MacLeish maple syrup here on campus, and a good time was had by all. Sweet success!

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