Made from the sap of maple trees growing in cold climates, maple syrup is synonymous with northeastern North America. It was made by the region's indigenous peoples before European contact, and its production continues today with modern-day maple sugarmakers. But how does the delicious amber syrup enjoyed by so many derive from a tree and make it to our stack of pancakes?
Join George Bailey of Storrs based Bailey's Maple Syrup and Honey and discover how maple syrup is made. The program will begin out in the woods where you will visit tapped trees and discover how trees make sap, how tree health and environmental conditions influence the quantity and quality of sap, and the tools and techniques used by maple sugarmakers to successfully collect the sap. In the sugarhouse, a fire will be set to begin the process of turning the collected sap into maple syrup. To finish, sample some of Bailey's Maple Syrup and Honey's award winning creation (if available). The hike in the woods may be challenging and moderately difficult for some. This is an outdoor winter activity so participants must be clothed for the cold weather and have boots for muddy and wet conditions.
Advance registration required: $20 ($15 for Museum members). Adults and children ages 10 and above. Children must be accompanied by an adult.
|Date:||Mar 2, 2013|
|Start Time:||10:00 AM|
|End Time:||12:00 PM|
|Organized by:||Connecticut Museum of Natural History|
2019 Hillside Rd
Storrs, CT 06269