How Sweet It Is: Engineer by Day, Sugarmaker by Night

The art of maple syrup production has been a long-time tradition of Vermont culture. The arrival of spring brings forth the rise of steam from local sugarhouses. There is the constant hustle and bustle of maple syrup producers scrambling to capitalize on the small window of opportunity to produce this natural sweetener. It is more than just the act of boiling down 40 gallons of sap to make one gallon of pure maple syrup. It is an experience that thrives on family and community connections and collaboration. Explore the history of maple sugaring, gain insight into the challenges we face with mother nature, and learn how technological advancements have enabled us to remain true to our product while reducing resources and optimizing production. Examine how the independent worlds of engineering and maple syrup production have intersected through shared learning and collaboration amongst producers.