CSPAN3 — Maple Sugaring in New England
20260808 033300 UTC
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[00:00:01] NATIONAL AIR AND SPACE MUSEUM'S JENNIFER LEVASSEUR SUNDAY NIGHT
[00:00:05] AT EIGHT EASTERN ON C SPAN'S Q AND A. YOU CAN LISTEN TO Q&A IN ALL OF
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[00:00:15] PODCASTS.
[00:00:17] IN A DIVIDED MEDIA WORLD, ONE
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[00:00:41] C-SPAN VIEWERS WANT THE FACTS
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[00:00:45] NO COMMENTARY, NO AGENDA, JUST
[00:00:48] DEMOCRACY, UNFILTERED. EVERY DAY ON THE C-SPAN
[00:00:53] NETWORK'S. VIDEO. ALL RIGHT.
[00:00:55] THANK YOU, EVERYONE. THANK YOU FOR COMING. WELCOME TO THE NEW HAMPSHIRE
[00:00:59] HISTORICAL SOCIETY. I SEE LOTS OF MEMBERS IN OUR GROUP TODAY. THANK YOU ESPECIALLY FOR ALL OF
[00:01:03] YOUR SUPPORT FOR MAKING PROGRAMS LIKE THIS POSSIBLE. ESPECIALLY FOR COMING INSIDE ON
[00:01:07] THIS BEAUTIFUL, WARM DAY. YOU'RE GETTING A LITTLE SLUSHY
[00:01:11] OUT THERE. SPRING IS ON ITS WAY. WE ALL KNOW. LET'S BRING IN NEW HAMPSHIRE.
[00:01:14] MEANS CRAZIER THAN USUAL WEATHER, LOTS OF MUD AND, OF
[00:01:18] COURSE, MAPLE SUGAR. THE TAPS ON THE TREES AND THE
[00:01:21] STREAM OF SMOKE FROM A SUGAR HOUSE ARE CLASSIC IMAGES OF LIFE
[00:01:25] IN NORTHERN NEW ENGLAND. VERMONT MAY TRY TO CLAIM MAPLE SIRUP AS ONE OF ITS STATE
[00:01:29] SYMBOLS, BUT WE ALL KNOW THE GOOD STUFF IS REALLY FROM NEW HAMPSHIRE.
[00:01:32] TODAY, WE'RE GOING TO LEARN A LITTLE BIT MORE ABOUT THIS CENTURIES OLD NEW HAMPSHIRE
[00:01:37] TRADITION FROM STEPHEN ROBERGE,
[00:01:39] THE STATE EXTENSION FORESTER AT THE UNIVERSITY OF NEW HAMPSHIRE
[00:01:42] AT UAH. STEVE PROVIDES OUTREACH AND EDUCATION FOR NEW HAMPSHIRE
[00:01:46] FOREST LANDOWNERS AND NATURAL RESOURCES PROFESSIONALS. AND WE'RE VERY HAPPY TO WELCOME
[00:01:50] HIM TODAY. JUST A NOTE FOR ALL OF YOU.
[00:01:52] C-SPAN IS RECORDING TODAY. WHEN WE GET TO THE QUESTION AND
[00:01:55] ANSWER PORTION OF THE AFTERNOON, THEY'LL BE COMING AROUND WITH
[00:01:58] THE BOOM MIC TO PICK UP YOUR QUESTIONS. SO DON'T BE ALARMED IF A BLACK
[00:02:01] OBJECT SUDDENLY APPEARS ABOVE YOUR HEAD.
[00:02:03] AND WITH THAT WELCOME, STEVEN WRIGHT.
[00:02:07] THANK YOU, JESSICA. YEAH, HAPPY TO BE HERE. THANK YOU. ALL FOR COMING OUT ON SUCH A
[00:02:11] GORGEOUS DAY TO LET YOU KNOW THE SAP IS RUNNING.
[00:02:15] HOW'S THAT SOUND? THIS IS THE PERFECT CONDITIONS THAT WE HAVE OUT HERE. YOU KNOW, THESE THESE COLD
[00:02:19] NIGHTS, WARM DAYS AND LOTS OF SNOW ON THE GROUND, WHICH IS
[00:02:22] IDEAL FOR FOR PRODUCTION. BUT WE'LL TALK ABOUT A LITTLE ABOUT THAT LATER.
[00:02:26] MY GOAL TODAY IS REALLY TO TALK ABOUT KIND OF THE HISTORY OF
[00:02:29] MAPLE SUGARING, BOTH HERE IN NEW HAMPSHIRE AND KIND OF JUST
[00:02:32] REGION WIDE AND LOOK AT SOME OF THE NEW TECHNOLOGY THAT'S COME ALONG THE WAY.
[00:02:36] AND IT'S KIND OF UNIQUE. IT'S A PRETTY FASCINATING PROGRESSION.
[00:02:38] BUT AT THE END OF THE DAY, IT'S REALLY THE SAME THING.
[00:02:41] IT'S COLLECTING SAP FROM A TREE AND BOILING IT. AND WE JUST TRY TO DO THAT
[00:02:46] FASTER IN DIFFERENT WAYS. NOWADAYS THAN WE HAVE IN THE PAST.
[00:02:49] AND SO WITHOUT FURTHER TO DO, I'LL GET STARTED. JUST ROLL THROUGH SOME PICTURES HERE AND JUST GO FROM THERE.
[00:02:53] AND SO THIS IS THE CLASSIC
[00:02:56] PICTURE OF SUGARING, RIGHT? AND YOU MAY WHEN YOU IF YOU GO
[00:03:00] HOME, HAVE A BOTTLE OF MAPLE SIRUP IN YOUR IN YOUR PANTRY OR
[00:03:02] IN YOUR FRIDGE, THERE'S PROBABLY AN OX ON IT AND SOME BUCKETS AND THINGS LIKE THAT.
[00:03:06] BUT THE REALITY IS, IS THAT, YOU KNOW, RARELY DO PEOPLE USE
[00:03:09] BUCKETS NOWADAYS, EITHER WOODEN OR OR OR METAL TO COLLECT SAP.
[00:03:13] IT'S USUALLY IN TUBING, ESPECIALLY THE BIGGER PRODUCERS
[00:03:17] REALLY USING ROCKS TO IT, USING VACUUM SYSTEMS TO GET THE SAP
[00:03:20] OUT THERE INTO INTO TANKS AND BUT REALLY, THIS IS WHEN WE
[00:03:24] THINK OF MAPLE SUGARING. THIS IS I THINK WHAT WE ALL THINK ABOUT IS A HISTORIC,
[00:03:27] TRADITIONAL WAY THAT FOLKS HAVE
[00:03:29] DONE IT FOR YEARS. MAPLE SUGARING IS NOT UNIQUE TO
[00:03:33] NEW HAMPSHIRE OR VERMONT.
[00:03:35] IT'S UNIQUE TO REALLY THE EASTERN NORTHEASTERN PART OF THE
[00:03:39] UNITED STATES AND THE EASTERN PART OF CANADA. BUT NOWADAYS WE'RE SEEING MAPLE
[00:03:43] SUGARING HAPPENING IN VANCOUVER WITH BIG MAPLE. WE'RE SEEING MAPLE SUGARING
[00:03:46] HAPPENING IN NEW ZEALAND WITH MAPLE PLANTATIONS BECAUSE NEW SEAL HAS THE SAME CLIMATE AS AS
[00:03:51] WE DO. AND SO SO IT HAS SPREAD
[00:03:55] THROUGHOUT THE WORLD. BUT REALLY THE HEART OF SUGARING IS WHERE WE HAVE THIS THESE DARK
[00:03:58] BLUE COLORS HERE THAT WE HAVE
[00:04:02] THROUGHOUT THE NORTHEAST. THE RED LINE IS REALLY THE
[00:04:05] RANGE, THE BIOLOGICAL RANGE OF SUGAR MAPLE THAT WE HAVE THERE.
[00:04:08] AND SO WE HAVE FOLKS MAKING MAPLE SIRUP IN NORTH CAROLINA
[00:04:11] ALL THE WAY UP INTO NORTHERN QUEBEC. SO IT'S KIND OF NEAT TO SEE THAT
[00:04:15] WE CALL IT SUGARING BECAUSE IN THE PAST, THAT'S EXACTLY WHAT WE
[00:04:19] DID. WE MADE SUGAR AND NUT SIRUP.
[00:04:21] AND SO THAT'S A PICTURE OF A
[00:04:23] MAPLE SUGAR BLOCK OR CUBE THAT'S THERE.
[00:04:27] AND THAT THAT WAS REALLY THE TRADITIONAL WAY.
[00:04:30] SO THAT COULD BE STORED IN THE PANTRY OR IN THE CABINET.
[00:04:33] AND THEN THEY WOULD SHAVE SUGAR OUT FOR, YOU KNOW, FOR FOR COOKING AND WHAT HAVE YOU.
[00:04:37] AND THESE ARE THE TRADITIONAL
[00:04:39] FORMS ONE WOULD USE TO POUR THE MOLTEN SUGAR INTO TO MAKE THOSE
[00:04:45] BLOCKS REALLY UNIQUE. THEY HAD DIFFERENT FORMS FOR
[00:04:47] DIFFERENT OCCASIONS. AND YOU SEE THERE'S SOME HEART
[00:04:50] SHAPED ONES IN THIS HERE FOR MAYBE VALENTINE'S DAY OR A WEDDING.
[00:04:54] THERE'S ALSO A COFFIN SHAPED ONE, TOO, FOR CELEBRATING SOMEONE'S DEATH.
[00:04:58] I GUESS. PRETTY INTERESTING.
[00:05:00] BUT THE OTHER UNIQUE THING, TOO, IS THAT THAT SUGAR WOULD BE
[00:05:03] STORED IN BARRELS AND THEY WOULD HAVE THESE THINGS CALLED SUGAR DEVILS.
[00:05:07] AND YOU USE ALMOST LIKE AUGERS TO CHIP AWAY AT THE SUGAR TO
[00:05:09] ACTUALLY GET IT OUT THERE. SO THESE ARE PRETTY NEAT
[00:05:13] INSTRUMENTS OUT THERE I'VE NEVER SEEN IN REAL LIFE. BUT THE MAPLE MUSEUM UP IN
[00:05:17] BETHLEHEM, NEW HAMPSHIRE, HAS HAS THOSE TWO TO LOOK AT.
[00:05:19] THEY'RE PRETTY NEAT TOOLS.
[00:05:22] SO HISTORICALLY, FOR EUROPEAN
[00:05:24] SETTLERS ON YOU KNOW, THIS IS
[00:05:26] THIS IS HOW WE WERE DOING IT.
[00:05:28] YOU KNOW WE'RE OR INITIALLY
[00:05:30] DOING IT BIG KETTLES OR BIG POTS
[00:05:33] OVER OPEN FIRE AND BOILING IT
[00:05:35] DOWN TO THE RIGHT CONSISTENCY FOR MAPLE MAPLE SUGAR AND THEN
[00:05:38] EVENTUALLY MAPLE SIRUP INDIGENOUS PEOPLE PRIOR TO
[00:05:43] EUROPEANS SHOWING UP HERE IN NORTH AMERICA WOULD ACTUALLY USE
[00:05:46] KOSHER CONTAINERS MADE OF WOOD LIKE YOU SEE HERE, LIKE THIS
[00:05:48] WOODEN VESSEL AND USING DOWELS
[00:05:51] OR TWIGS WITH A HOLLOW PITH THAT
[00:05:53] WOULD ACTUALLY BE PUT INTO THE
[00:05:56] TREE AND COLLECT THAT SAP. THE OVER TIME THAT SAP WOULD BE
[00:06:00] BOILED DOWN BY USING HOT ROCKS ACTUALLY PUTTING HOT ROCKS FROM A FIRE INTO THE SAP.
[00:06:04] AND THAT WOULD SLOWLY CONCENTRATE THAT THAT SAP INTO
[00:06:06] SOMETHING SWEETER MAY NOT HAVE BEEN SIRUP.
[00:06:09] IT WAS SWEETER IF YOU IMAGINE BEING ON LANDSCAPE, YOU KNOW, IN
[00:06:12] NEW ENGLAND, HAVING THAT SWEET
[00:06:15] LIQUID WAS ACTUALLY PROBABLY A REWARD AND SOMETHING VERY SPECIAL.
[00:06:21] SO YOU THINK ABOUT INDIGENOUS PEOPLE, YOU KNOW, OBSERVING NATURE AND SEEING WHAT'S GOING ON THERE.
[00:06:25] THIS IS WHY I LIKE TO CALL IT SAP CYCLE. AND SO IF YOU MAY HAVE SEEN THIS
[00:06:28] BEFORE, IS THAT IF THE IF EVER A
[00:06:32] SOURCE COMES THROUGH YOUR TOWN AND AND CUTS SOME SUGAR MAPLE
[00:06:34] BRANCHES OFF THIS TIME OF YEAR, YOU CAN SEE THESE THESE THESE
[00:06:38] ICICLES HANGING FROM THE TIPS OF THE SUGAR MAPLE BRANCHES. AND THAT'S REALLY THE SAP FLOWING OUT THERE.
[00:06:42] SO YOU COULD SNAP THAT OFF AND KIND OF SUCK ON IT. MAYBE A LITTLE SWEET FOR YOU,
[00:06:46] BUT PROBABLY WILL JUST TASTE LIKE WATER.
[00:06:50] SO LOOKING AT THOSE WOUNDS DURING THE DURING THE THE
[00:06:52] SPRINGTIME, BUT ALSO SOME OF OUR NATIVE POLLINATORS.
[00:06:56] SO THIS IS A NOT A BUMBLEBEE OF SORTS, BUT IT IS A NATIVE BEE
[00:06:59] THAT WE HAVE HERE IN NEW HAMPSHIRE. AND THAT BEE IS ACTUALLY FEEDING
[00:07:03] ON SOME OF THE SAP THAT'S LEAKING OUT OF A TAP HOLE THERE.
[00:07:05] AND SO SO IMAGINE WHEN THEY
[00:07:08] FIRST WAKE UP, MAYBE IN APRIL, THERE'S NOT MUCH FOR THEM TO
[00:07:10] UTILIZE AND THEY'RE ACTUALLY GOING AFTER SAP LEAKING OUT OF TREES BECAUSE THERE IS A THERE'S
[00:07:14] A NUTRITIONAL VALUE TO THAT.
[00:07:16] SQUIRRELS TO OUR GREAT SUGARS AS WELL. THEY DON'T BOIL IT DOWN, BUT
[00:07:20] THEY DO HARVEST SAP WHO WILL NIBBLE ON THE BRANCHES AND
[00:07:22] ACTUALLY LOOK THAT THAT SWEET REWARD THAT COMES OUT OF IT.
[00:07:26] SO KIND OF A NEAT THING TO SEE. YOU SEE, IT'S A LITTLE BETTER IF
[00:07:29] YOU CAN SEE A LITTLE RED TONGUE RIGHT THERE GOING DOWN. YEP.
[00:07:32] THE HARVESTING SAP ISN'T UNIQUE
[00:07:35] TO NORTH AMERICA OR TO, YOU
[00:07:37] KNOW, TERRITORY GEN TREES
[00:07:41] THROUGHOUT EUROPE HAVE BEEN HARVESTED FOR THAT FOR DIFFERENT REASONS, DIFFERENT MEDICINAL AND
[00:07:44] TRADITIONAL REASONS. SOUTH KOREANS AS WELL, THEY HAVE
[00:07:48] MAPLE SPECIES THERE TO A SERVICE. THE GENUS THEY THEY HAVE THE
[00:07:53] SIMILAR CLIMATE AS WE DO SIMILAR WEATHER PATTERNS WE DO IN THE SPRING.
[00:07:55] AND SO THEY THEY'RE PROBABLY I
[00:07:59] WOULD SAY, SMARTER THAN US BECAUSE THEY DON'T GO THROUGH ALL THAT WORK OF BOILING IT DOWN.
[00:08:01] THEY JUST HAVE THAT SAP AS A AS A SPRING ELIXIR, THAT SENSE.
[00:08:04] SO THEY SKIP THAT THAT ALL THAT
[00:08:06] WORK TO BOIL IT DOWN.
[00:08:09] SO AGAIN, THIS IS THE THE MAPLE
[00:08:11] REGION THAT WE HAVE HERE IS A MAP FROM THE U.S. FOREST SERVICE.
[00:08:15] THAT'S WHY CANADA DOES IT DOES NOT EXIST.
[00:08:17] BUT BUT CERTAINLY CANADA DOES
[00:08:19] HAVE THE BULK OF OF MAPLE SIRUP.
[00:08:21] AND BY ACTUALLY QUEBEC PRODUCES
[00:08:24] OVER 80% OF THE WORLD'S SIRUP IN THERE. SO IF YOU THINK ABOUT SO,
[00:08:27] VERMONT IS A HUGE PRODUCERS THE BIGGEST PRODUCER UNITED STATES. BUT QUEBEC IS BY FAR THE BIGGEST
[00:08:32] PRODUCER THAT WE HAVE HERE. SO I COULD PUT IT UP THIS THIS
[00:08:36] GRAPH FROM MICHAEL FARRELL'S
[00:08:38] BOOK THAT SHOWS REALLY THE
[00:08:42] PRODUCTION. YOU DON'T HAVE TO WORRY ABOUT THE SCALES EXCEPT FOR THE BOTTOM
[00:08:45] ONE IS ACTUALLY TIME STARTING IN
[00:08:46] THE MID 1800S TO 2020.
[00:08:50] THE SQUARES ARE UNITED STATES
[00:08:52] PRODUCTION NUMBERS AND THE CIRCLES ARE CANADA.
[00:08:54] SO YOU CAN IMAGINE IN THE 1800S
[00:08:57] THE, YOU KNOW, THE POPULATION OF
[00:08:59] BOTH THOSE COUNTRIES WERE WERE QUITE DIFFERENT THAN THEY ARE
[00:09:03] TODAY. AND SO THE UNITED STATES HAD MORE PEOPLE, LET'S SAY TEN MORE FARMS.
[00:09:07] CANADA WAS HAD PEOPLE WAS MORE
[00:09:09] OF A MAYBE A LOGGING OR TRAPPING
[00:09:12] ECONOMY THAT WAS THERE LESS FARMING HAPPENING AT THAT TIME.
[00:09:15] AND SO BECAUSE THE UNITED STATES
[00:09:17] WAS BY FAR THE BIGGEST PRODUCER
[00:09:20] OF MAPLE SIRUP OR MAPLE SUGAR, MAPLE SUGAR IN THE 1800S, BUT
[00:09:24] THEN WE SEE THIS THIS DECLINE IN
[00:09:27] BOTH WELL, THIS DECLINE IN THE UNITED STATES. AND YOU SEE THAT CANADA JUST
[00:09:31] KIND OF CHUGS ALONG HERE.
[00:09:32] AND SO THAT THE CLEARING THAT STATES KIND OF COINCIDES WITH
[00:09:36] THE INDUSTRIAL REVOLUTION. RIGHT? WE LEAVE THE FARMS AND GO INTO THE FACTORIES.
[00:09:40] WE GO MAKE WOOL, WE GO MAKE PAPER, WE GO MAKE SHOES, AND
[00:09:45] THEN AND THEN YOU KNOW, THE FARMS ARE ABANDONED.
[00:09:48] SO WE SAW THAT IN NEW HAMPSHIRE, ESPECIALLY VERMONT. THAT'S SO MUCH VERMONT HAD STILL
[00:09:54] HAD A VERY TRADITIONAL FARMING PRACTICE, EVEN DURING THIS TIMEFRAME IN THE EARLY 1900S.
[00:09:58] AND BECAUSE OF THAT, ALL OF THE FARMS ARE STILL IN PRODUCTION TODAY.
[00:10:02] HERE IN NEW HAMPSHIRE, A LOT OF THOSE FARMS WERE ABANDONED AND THEY GREW BACK UP INTO WOODS.
[00:10:05] AND WE HAVE OUR WOOD LOTS AND OUR FORESTS ARE OUT THERE.
[00:10:08] BUT KANSAS, STAY, STAY THE SAME. THEY ACTUALLY INCREASED THEIR
[00:10:12] FARMING CAPABILITY. IF WE THINK ABOUT LIKE THE FARMING BELT OF CANADA, IT'S
[00:10:16] REALLY THE US BORDER, RIGHT? WHEN YOU CROSS INTO INTO CANADA,
[00:10:18] IT JUST ALL FARMS AND IT'S KIND OF A HARD THING TO THINK ABOUT
[00:10:22] BECAUSE WE DON'T HAVE FARMS. AND THE NORTHERN PART OF THE BORDER LIKE LIKE CANADA DOES.
[00:10:26] BUT, BUT REALLY AT STORIES THAT
[00:10:28] EVERYTHING JUST HELD, HELD STRONG FOR FOR A VERY LONG TIME.
[00:10:31] AND WE HAD THIS DECLINE THAT WAS HERE.
[00:10:36] AND WE ACTUALLY SAW LIKE THE LOSS OF MAPLE PRODUCTION HERE IN NEW HAMPSHIRE IN A LOT OF SUGAR
[00:10:39] HOUSES JUST BEING ABANDONED AS WELL. SO WHEN THE FARMS WERE ABANDONED, THE SUGAR HOUSES WERE
[00:10:42] ABANDONED TO AND THEN WE SEE THIS BIG SPIKE, THIS REVOLUTION
[00:10:46] THAT CAME IN, THE EXPANSION OF
[00:10:48] CANADIAN PRODUCTION AND ALSO FOLLOWING THAT EXPANSION IS THE
[00:10:50] EXPANSION OF THE US PRODUCTION. AGAIN, VERY, VERY SMALL COMPARED
[00:10:54] TO WHAT CANADA DOES TODAY.
[00:10:57] AND AROUND THIS TIMEFRAME HERE
[00:11:00] WE ACTUALLY HAVE THE THE CREATION OF THE CANADIAN
[00:11:04] STRATEGIC RESERVE FOR MAPLE SIRUP. I'M SURE FOLKS HAVE EVER HEARD
[00:11:07] OF THAT KNOW WE HAVE STRATEGIC RESERVES FOR OIL AND HELIUM AND WHAT HAVE YOU.
[00:11:12] CANADA HAS ONE OF THEIR STRATEGIC RESERVES, OR QUEBEC, I
[00:11:14] SHOULD SAY, IS, IS MAPLE SIRUP.
[00:11:17] AND WITH THAT STRATEGIC RESERVE,
[00:11:19] JUST LIKE WITH OIL, WE CAN KIND
[00:11:21] OF RELEASE AND HOLD BACK PRODUCTION OR HOLD BACK MAPLE
[00:11:25] SIRUP TO REALLY STABILIZE THE PRICE.
[00:11:27] AND THAT STABILIZATION OF THE PRICE OF MAPLE SIRUP ALLOWED
[00:11:31] INVESTORS TO BE SURE THAT THEY CAN GET THEIR PROFIT BACK.
[00:11:33] A CERTAIN TIMELINE BECAUSE THEY
[00:11:37] KNOW WHAT THE SIRUP IS GOING TO COST TEN YEARS DOWN THE ROAD WOULD BE, YOU KNOW, SOME SORT OF
[00:11:40] SOMEWHAT OF A OF A BENCHMARK THAT THEY CAN RELY ON.
[00:11:44] SO THAT EXPANSION IS DEFINITELY
[00:11:48] PART OF THAT AS PART OF THAT CREATION OF THE STRATEGIC
[00:11:52] RESERVE PLUS, YOU KNOW, GLOBAL DEMAND AND A BUNCH OF OTHER THINGS LIKE THAT.
[00:11:55] BUT THAT STRATEGIC DIGIT RESERVE REALLY ALLOWED FOR A LOT OF
[00:11:59] INVESTMENT IN THE MAPLE INDUSTRY.
[00:12:00] BUT PRIOR TO THAT, THIS WAS THE
[00:12:04] OLD KIND OF THE OLD SUGAR HOUSE.
[00:12:07] THIS IS ACTUALLY A SUGARING CAMP IN IN WASHINGTON.
[00:12:10] I'M SORRY, WINDSOR, NEW HAMPSHIRE.
[00:12:14] AND THIS WAS A FAMILY THAT LIVED IN ANTRIM.
[00:12:17] THEY WOULD LEAVE ANTRIM AND COME UP TO THE SHERMAN CAMP FOR A COUPLE OF MONTHS AND MAKE AND
[00:12:20] THE ONLY THING THEY WERE DOING WAS MAKING SUGAR.
[00:12:22] THEY HAD THE HISTORICAL SOCIETY AND IN THE INTERIM HAS THESE
[00:12:26] GREAT DIARIES OF OTHERS OF THE PERKINS FAMILY AND THEY WOULD
[00:12:29] ACTUALLY TALK ABOUT FEELING GUILTY FOR SKIPPING CHURCH TO GO
[00:12:33] SUGAR BECAUSE THE CASE I HAVE A FEELING THEY WEREN'T SO GUILTY.
[00:12:37] BUT BUT THIS WAS THIS WAS THE PERKINS FAMILY. THEY HAD THEIR THEIR THEIR TEAM
[00:12:40] OF HORSES AND OXEN. YOU CAN SEE THEY'RE ACTUALLY BOILING AS WE HAVE HERE.
[00:12:44] THIS IS THE THE ESSENTIALLY THE
[00:12:46] WOODSHED THAT YOU HAVE IN THE EVAPORATOR.
[00:12:50] THAT WOULD BE A BOILING. ALL THAT SIRUP IS RIGHT IN THERE. AND I HAVE SOME OTHER PICTURES
[00:12:54] OF THAT SUGAR HOUSE TODAY. ACTUALLY, IT STILL STANDS TODAY.
[00:12:58] SUGARING WAS A BIG PART OF NEW ENGLAND CULTURE AND IT STILL IS.
[00:13:02] BUT YOU IMAGINE BEING COOPED UP ALL WINTER AND THEN ALL OF A
[00:13:04] SUDDEN IT'S IT'S WARM OUT AND THERE'S SOMETHING TO DO.
[00:13:07] THERE'S SOMETHING TO GATHER AROUND AND TO CELEBRATE. I IMAGINE THIS IS A CHANCE TO
[00:13:12] SEE WHO MADE IT THROUGH THE WINTER AS WELL, RIGHT? LIKE IT WAS WHO SHOWED UP. RIGHT.
[00:13:16] AND SO THESE SUGAR CAMPS ARE VERY POPULAR.
[00:13:19] AND IT WAS ALL HANDS ON DECK
[00:13:21] BECAUSE THERE'S ONLY A TIME PERIOD WHERE MAPLE SIRUP CAN BE
[00:13:24] MADE AND THESE WERE IMPORTANT
[00:13:26] PARTS OF FARM ECONOMY MIX TO MAPLE.
[00:13:28] SUGARING WAS IN SOME CASES THE MOST PROFITABLE PRODUCT A FARMER
[00:13:32] COULD MAKE. IN THE LATE 1800S OR EARLY 1900S.
[00:13:36] AND SO QUITE OFTEN FARMERS WOULD HIRE HANDS TO COME AND HELP WITH
[00:13:39] SUGARING SO THAT THEY COULD ACTUALLY CAPTURE ALL THAT CROP
[00:13:43] AND PROCESS THE SAP. SO THEY COULD ACTUALLY HAVE THAT
[00:13:46] CUSHION AS THEY MOVE FORWARD INTO THE GROWING SEASON.
[00:13:50] BUT WITH THAT ABANDONMENT OF OF
[00:13:52] THIS LIFESTYLE, THE INDUSTRIAL
[00:13:54] REVOLUTION AND WORLD WAR TWO,
[00:13:56] ALL THESE THINGS, THESE SUGARING PARTIES TOOK ON A DIFFERENT A
[00:14:00] DIFFERENT FLAVOR WHERE YOU ACTUALLY HAVE A CITY FOLK COME INTO FARMS TO SAMPLE THESE
[00:14:04] THINGS, RIGHT? AND SO YOU HAVE SUGAR ON SNOW. THAT'S WHAT WE'RE SEEING HERE IS
[00:14:07] THIS THIS CONTAINER SHOW SNOW.
[00:14:10] AND THEN YOU HAVE THE HOT SIRUP OR THE TAFFY BEING POURED ON THAT AND TRYING IT OUT.
[00:14:16] DONUTS, PICKLES TO CLEANSE YOUR YOU KNOW, YOUR MOUTH. THEY'RE VERY TRADITIONAL KIND OF
[00:14:19] SUGARING PARTY THAT YOU HAVE THERE.
[00:14:23] AND WE SEE THAT THE THAT THE
[00:14:25] MARKETING TO CITY FOLK COMING IN
[00:14:29] DIFFERENT PACKAGES THAT WE SEE HERE THIS IS ACTUALLY FROM THE
[00:14:31] NEW HAMPSHIRE MAPLE MUSEUM AND IT'S KIND OF IT'S MOUNT
[00:14:35] WASHINGTON BRAND MAPLE SAP SIRUP BY THE BAY STATE.
[00:14:39] MAPLE SIRUP COMPANY, BOSTON, MASSACHUSETTS. RIGHT. YEAH.
[00:14:42] SO IT'S A LITTLE BIT I'M NOT SURE HOW I FEEL ABOUT THAT, BUT BUT YOU CAN SEE THAT THEY HAD
[00:14:46] THAT THAT MARKETING IS REALLY THAT IS SOMETHING THAT WAS DEFINITELY TAILORED TOWARDS THE
[00:14:52] CITY. THE CITY MARKETS THERE.
[00:14:54] THE NEAT THING ABOUT OUR OUR
[00:14:56] FORCE THOUGH, IS THAT WE DO HAVE THIS LEGACY OF TREES, THESE BIG
[00:15:00] TREES, THAT KIND OF HARKEN BACK TO THE PAST OF WHAT OUR LANDSCAPE ACTUALLY LOOKED LIKE.
[00:15:04] SO WHEN WE GO THROUGH A WALK IN THE WOODS, WE'LL FIND THESE
[00:15:07] LEGACY WHAT WE CALL THESE LEGACY TREES. THIS IS A GIANT WHITE OAK.
[00:15:10] THIS IS A GIANT HEMLOCK.
[00:15:12] THESE TREES WERE THERE PRIOR TO
[00:15:14] THE FORCE THAT SURROUNDS THEM. SO THESE ARE TREES THAT WERE SHADE TREES FOR PASTURES OR JUST
[00:15:19] LEFT BEHIND ON FENCE ROWS AND THINGS LIKE THAT. WE SEE THE SAME THING IN THE
[00:15:22] WOODS, TOO, WITH SUGAR, MAPLE.
[00:15:24] SO THIS IS ACTUALLY MY MY SUGAR BUSH WHERE I TAP MY MY TREES.
[00:15:27] THERE'S THIS BIG, BIG OLD SUGAR MAPLE. YOU CAN SEE THIS IS FROM BACK
[00:15:30] HERE WITH MUCH SMALLER MAPLES ARE HERE. THIS IS ABOUT THREE FEET IN
[00:15:34] DIAMETER. THE OTHER TREES ARE PROBABLY,
[00:15:36] YOU KNOW, 18IN PLUS OR MINUS IN SIZE.
[00:15:39] AND SO THIS TREE HAS BEEN ON THE LANDSCAPE A LOT LONGER THAN THE OTHER TREES HAVE.
[00:15:43] AND WE SEE THAT QUITE OFTEN WE WILL GO THROUGH THE WOODS AND
[00:15:46] SAY, OH, THERE ONCE WAS A SUGAR BASHEER. THERE ONCE WAS A LOT OF SUGAR.
[00:15:49] MAPLE HERE BECAUSE WE SEE THESE OLD THESE OLD RELICS, OLD
[00:15:53] LEGACIES ON THE LANDSCAPE. THE OTHER THING THAT WE SEE HERE, TOO, ACROSS ACROSS NEW
[00:15:56] HAMPSHIRE'S WOODS, TWO OF THESE OLD ABANDONED EVAPORATORS HERE.
[00:16:00] SO THIS IS THE THIS IS WHAT WE CALL THE ARCH.
[00:16:02] THIS IS WHERE THE FIRE WOULD BE. THIS IS ALL STONE STACKED. STONE.
[00:16:06] AND YOU ACTUALLY SEE THE OLD EVAPORATOR PAN, ALL THE CRUMBLED
[00:16:10] IN THERE. SO THIS IS AT THE BOTTOM OF A HILL.
[00:16:12] SO YOU CAN IMAGINE ALL THAT SAP COMING DOWN THE HILL, BUT
[00:16:16] THERE'S NOT A SUGAR MAPLE TO BE FOUND HERE.
[00:16:20] SO IT'S JUST A TOTALLY DIFFERENT FOREST TYPE. IT'S THERE. SO QUITE OFTEN WHEN THESE FARMS WERE ABANDONED, SUGAR MAPLES
[00:16:24] WERE HARVESTED OFF OF THE PROPERTY AS WELL. THEY WERE JUST ESSENTIALLY LIQUIDATED.
[00:16:28] AND THEN, YOU KNOW, THE FOREST GREW UP AFTER THAT.
[00:16:30] SO SO THAT'S THESE OLD SUGAR
[00:16:32] MAPLES, THESE THESE OLD ARCHES
[00:16:34] KIND OF IN THE MIDDLE OF NOWHERE. IT'S KIND OF IT'S KIND OF FUN TO STUMBLE UPON.
[00:16:38] THE OTHER THING, TOO, THAT WE FIND IS THAT THESE TREES, DON'T FORGET THAT THEY WERE TAPPED.
[00:16:42] RIGHT? SO YOU CAN LOOK AT A TREE WITH NO EVIDENCE OF TAP HOLES, BUT
[00:16:44] WHEN YOU CUT IT OPEN OR RAN THROUGH THE SNOW, THESE THIS IS
[00:16:48] WHAT WE'RE SEEING. THIS IS THESE ARE ACTUALLY OLD TADPOLES.
[00:16:51] AND THEN THIS IS THE THE IMPACT
[00:16:53] OF THE WOOD THAT YOU SEE FROM TAPPING IT.
[00:16:56] SO THIS THERE MAY BE A TAP BELOW
[00:16:58] THIS THIS STAIN HERE OR ABOVE IT. BUT THIS IS THAT'S A CROSS
[00:17:02] SECTION OF A SUGAR MAPLE LOG. WHEN WE LOOK AT THE BOARDS, THIS
[00:17:05] IS THIS IS WHAT THAT LOOKS LIKE. SO THIS IS THE TAP ALL IN HERE,
[00:17:09] DISCOLORED WOOD THAT COMES UP AND DOWN FROM IT.
[00:17:11] THIS IS THE SIDE PROFILE HERE. THIS IS NEWER WOOD.
[00:17:15] THIS IS OLDER WOOD HERE. SO YOU CAN SEE THAT THE THE TREE
[00:17:18] WAS TAPPED AND THEN THE TREE HEALED OVER THAT TAP WOUND.
[00:17:21] AND ESSENTIALLY, IN CLOSING AND IN THERE SO THE TAP HOLE NEVER GOES AWAY.
[00:17:25] THERE'S STILL THAT HOLE THAT'S IN THE TREE, BUT THE WOOD JUST COVERS IT UP AND THE TREE KEEPS
[00:17:29] GROWING. IT'S KIND OF NEAT TO SEE. SO THERE ARE PROBABLY SUGAR MAPLES OUT, YOU KNOW, THROUGHOUT
[00:17:33] THE OUR FOREST THAT HAVE THIS EVIDENCE HERE. WE JUST WON'T KNOW UNTIL IF
[00:17:36] THEY'RE CUT OPEN OR IF THEY, YOU
[00:17:38] KNOW, THINGS LIKE THAT. SO I'LL KIND OF GET INTO THE
[00:17:43] PROCESS OF WHERE WE THEN, YOU KNOW, FOR, FOR SUGARING AND KIND
[00:17:47] OF LOOKING AT THE DIFFERENT STEPS OF SUGARING. AND THE TECHNOLOGY HAS COME
[00:17:52] ALONG. WE SHOW YOU SOME TADPOLES. THIS IS HOW IT'S DONE.
[00:17:54] THE OLD BRACING BIT, I'M NOT SURE. HAS ANYONE EVER DONE WITH THAT THING?
[00:17:58] YEAH, IT'S NOT FUN TO DO IT, RIGHT? YEAH. I LOVE THE GRIMACE ON THIS KID'S
[00:18:02] FACE BECAUSE IT SHOWS HOW HARD OF A WORK IT IS, RIGHT? NOWADAYS WE USE POWER DRILLS,
[00:18:06] RIGHT FOR THAT. BUT, YOU KNOW, IN THE 50S, THEY
[00:18:08] ACTUALLY HAD THESE BATTERIES. THIS WAS THIS WAS THE PORTABLE DRILL AT THE TIME. RIGHT.
[00:18:12] SO YOU HAD A CAR BATTERY ON A BACKPACK AND THEN YOU HAVE YOUR
[00:18:14] YOU HAVE YOUR ELECTRIC MOTOR WITH THE DRILL BIT. THERE.
[00:18:18] I WOULDN'T WANT TO BE DOING
[00:18:22] THAT. THIS IS AN OVERZEALOUS TAPPER HERE. BUT WE ACTUALLY HAVE A A GAS
[00:18:27] POWERED TAPPER THAT'S THERE TO
[00:18:29] AND SO IT JUST DOESN'T LOOK FUN TO DO.
[00:18:32] BUT NOWADAYS, THIS IS WHAT WE SEE HERE. THIS IS KIND OF THE TRADITIONAL
[00:18:35] TAPPING CREW, MUCH HAPPIER THAT THEY HAVE CORDLESS DRILLS.
[00:18:38] AND THAT'S REALLY WHAT HAS MADE A BIG DIFFERENCE IS USING THOSE
[00:18:42] DRILLS LIKE THAT JUST FOR A
[00:18:46] BREAK, I INSTALLED MY YEAH, THIS IS THE FUTURE TAP. THIS IS MY SON.
[00:18:49] THIS IS THE OBLIGATORY PHOTO A MAKER MUST DO OF ANY CHILD,
[00:18:52] WHETHER OR NOT THEY WANT TO DO IT. BUT THAT'S THE FUTURE.
[00:18:55] TAPPER THERE. SO, YOU KNOW, TAPPING IS PRETTY
[00:18:59] STRAIGHTFORWARD, BUT, YOU KNOW, JUST THINK ABOUT LIKE YOU HAVE
[00:19:02] 50 YEARS AGO, WE DIDN'T HAVE THE POWER DRILLS THAT WE ONCE HAD. AND SO THAT'S THAT'S THAT'S THE
[00:19:06] WHOLE POINT THERE. I'M TALKING, JESSICA, EARLIER
[00:19:09] ABOUT ABOUT TUBING AND TUBING IS BY FAR THE MOST COMMON APPROACH
[00:19:14] OF GATHERING SAP IN THE WOODS. THAT'S THAT BLUE LINE THAT YOU
[00:19:16] SEE HANG OUT THERE ARE GREEN, SOMETIMES GREEN AND THAT'S A
[00:19:20] FAIRLY NEW, YOU KNOW, NEW TECHNOLOGY, MAYBE THE 60S.
[00:19:23] THAT'S WHEN THAT SLOW STARTED TO BE DEVELOPED. BUT IN THE 20S, THEY ACTUALLY
[00:19:26] USE GALVANIZED PIPE.
[00:19:28] SO YOU CAN SEE THAT THIS PIPE RUNNING THROUGH THE WOODS THERE
[00:19:31] AND THEY HAD THESE FUNKY LITTLE TAPS THAT WERE ALSO METAL THAT
[00:19:35] TIED INTO THOSE PIPES. AND SO YOU CAN IMAGINE IF THERE'S A BIG WINDSTORM, TREES
[00:19:39] MOVE, RIGHT? AND SO THIS STUFF WOULD BUCKLE, WOULD FALL DOWN.
[00:19:43] IT WAS JUST A HEADACHE. AND SO YOU CAN IMAGINE THAT THAT
[00:19:45] WASN'T USED VERY LONG. BUT THE IDEA WAS THE SAME. WAS THERE, THOUGH.
[00:19:49] IT'S LIKE, HOW DO I GET SAP OUT MORE EFFICIENTLY RATHER THAN CARRYING BUCKETS AROUND BECAUSE
[00:19:53] BUCKETS IN THE SNOW, HAVING A
[00:19:55] SAP YOKE, YOU KNOW, IT'S NOT VERY NOT VERY FUN TO DO.
[00:19:59] OR YOU'RE ON SNOWSHOES.
[00:20:01] IT'S JUST NOT A GOOD PROCESS OR NOT EASY PROCESS.
[00:20:04] SO YOU KNOW, IN THE 50S AND 60S,
[00:20:06] THEY ACTUALLY SAID, OKAY, LET'S USE LET'S GO HOSE THAT, YOU
[00:20:10] KNOW, WATER HOSE. SO THIS WAS HOSE THAT WAS
[00:20:14] SCATTERED THROUGHOUT THE WHOLE SUGAR BUSH ON THE GROUND.
[00:20:16] AND THESE BUCKETS ACTUALLY HAD A
[00:20:18] NOZZLE AND THESE WERE COLLECTION BUCKETS. SO YOU WOULD ACTUALLY HAVE
[00:20:21] BUCKETS HANGING ON THE TREES. AND THOSE COLLECTION BUCKETS WERE STAGED THROUGHOUT THE WOODS.
[00:20:25] AND YOU COME IN POOR MEN, AND THEN THE SAP FLOWS DOWNHILL INTO A BIGGER TANK.
[00:20:30] SO IT'S KIND OF NEAT TO THINK ABOUT AND THEN WE START GOING TO
[00:20:33] THE 60S, 70S, 80S, AND THEN WE HAVE PLASTIC, THE DEVELOPMENT OF
[00:20:37] PLASTIC TUBING. AGAIN, THAT TUBING IS ON THE GROUND STILL, AND SOMETIMES THAT
[00:20:40] TUBING WILL BE ROLLED UP EVERY YEAR AND BROUGHT IN, WASHED AND
[00:20:44] THEN ROLLED BACK OUT AT THE BEGINNING OF THE SEASON THE
[00:20:47] FOLLOWING YEAR AND TO DO ITS JOB AGAIN.
[00:20:50] BUT THIS IS REALLY WHAT WE SEE KIND OF THE MODERN SUGAR BUSH
[00:20:53] TODAY, THE SUGAR, THE AREA IS
[00:20:56] THESE WHAT WE CALL BIG MAIN LINES. THESE CAN BE THREE QUARTERS OF
[00:21:00] AN INCH IN DIAMETER, UP TO THREE INCHES IN DIAMETER. SO BIG ONES. AND THEN YOU HAVE ALL THESE
[00:21:04] OTHER LINES, THESE LATERAL LINES COMING IN AND BRINGING THE SAP
[00:21:09] IN THOSE LINES CAN BE UNDER A VACUUM OR NOT. AND SO BUT THAT'S THAT'S WHAT WE
[00:21:13] SEE TODAY. IT'S ABOVE IT'S ABOVE THE GROUND. IT'S HANGING ON HIGH TENSILE
[00:21:17] WIRE. IT STAYS UP FOR FIVE, SEVEN, TEN
[00:21:19] YEARS AND THEN IT GETS REPLACED. THIS IS A MASS OF SUGAR BUSH
[00:21:23] THAT WE HAVE UP UP ON RANDOLPH. THE LINES ABOVE US ARE AGAIN,
[00:21:26] THOSE ARE JUST TWO INCH DIAMETER LINES. AND EACH OF THOSE ARE CARRYING
[00:21:31] SAP IN THERE, TOO. SO WHEN THAT IS FLOWING, IT'S QUITE A PROCESS.
[00:21:34] BUT THAT'S WHAT WE SEE HERE.
[00:21:37] AND THEN WITH THE SUGAR BUSH,
[00:21:40] TOO, YOU CAN IMAGINE IF YOU HAVE
[00:21:43] 40,000, 50,000, 90,000 TAPS ON A
[00:21:46] LANDSCAPE HERE, IT'S VERY HARD TO KEEP TRACK OF WHAT'S GOING ON.
[00:21:49] SO NOW WE HAVE THESE MODERN
[00:21:51] SYSTEMS EITHER THROUGH CAMERA OR SENSORS, IN THIS CASE, SENSORS
[00:21:55] OF OF SAP FLOW AND WHETHER OR NOT THE VACUUM SYSTEM IS ACTUALLY WORKING.
[00:21:59] SO IN THIS SUGAR BUSH, YOU CAN SEE THAT THERE ARE GREEN DOTS, YELLOW DOTS AND RED DOTS.
[00:22:03] THE GREEN DOTS MEAN EVERYTHING'S OKAY. YELLOW IS A PROBLEM. RED, NOTHING.
[00:22:07] NOTHING'S HAPPENING IN THERE. NOTHING'S GOING ON. THIS IS EARLY IN THE MORNING.
[00:22:09] AND SO THOSE LINES, THOSE RED DOTS ARE JUST FROZEN LINES.
[00:22:13] THE SAP HASN'T THAWED OUT YET WITH THAT. BUT THIS WAY, THIS AND THIS IS THIS PICTURE.
[00:22:17] THE SCREEN IS ACTUALLY IN THE SUGAR MAKERS SUGAR HOUSE. SO THEY CAN BE IN THEIR HOUSE,
[00:22:21] THEIR OFFICE, WHEREVER REMOTELY
[00:22:23] AND ACTUALLY VIEW WHAT'S GOING ON THE SUGAR BUSH. AND SO IF THERE'S A PROBLEM
[00:22:27] SOMEPLACE, THEY CAN SEND THEIR CREW OUT TO LINE NUMBER 174 AND
[00:22:30] GO FIX THAT FIX THE PROBLEM.
[00:22:33] SO IT'S PRETTY, PRETTY AMAZING, RIGHT? THIS IS ALL TO OPTIMIZE SAP PRODUCTION.
[00:22:36] THAT'S OUT THERE.
[00:22:40] SO THE BUCKETS THEMSELVES, THIS
[00:22:43] IS FROM MY CHILDHOOD TOWN UP IN BERLIN.
[00:22:47] THE B CELLS HERE COLLECTING SAP. THESE ARE SET BAGS ARE GOING
[00:22:49] INTO THE INTO THE CONTAINERS. I THINK THIS IS A STAGED PHOTO
[00:22:52] BASED ON THE ON THE ON THE ATTIRE. BUT, YOU KNOW, HERE WE ARE.
[00:22:56] BUT YOU CAN SEE THESE THESE PLASTIC BAGS HANGING HERE CALLED SAP BAGS.
[00:23:00] THE TRADITIONAL WAY OF CARING
[00:23:02] SAP THAT YOU HAVE YOUR SAP YOKE HERE WITH THE WITH THE
[00:23:06] COLLECTION BUCKETS. AND THEN YOU HAVE YOUR YOUR GALVANIZED BUCKETS HANGING ON
[00:23:10] EACH TREE THROUGHOUT THE SUGAR BUSH DEEP SNOW.
[00:23:12] AGAIN, YOU'D BE ON SNOWSHOES OFTEN. YOU COULD TRIP IN.
[00:23:16] YOU KNOW, LOSE ALL YOUR SAP IF
[00:23:18] YOU GO BASKINS OUT IN ACWORTH,
[00:23:20] NEW HAMPSHIRE, THIS IS KEN BASCOM IN THE SIXTY'S DRAGGING
[00:23:24] BUCKETS OUT ACROSS HIS HAYFIELD TO TO GO GO TAP.
[00:23:28] SO THIS IS WHAT LIKE TODAY WOULD
[00:23:30] LOOK LIKE RIGHT IF WE'RE OUT IF WE HAD THE DRAGGER BUCKETS
[00:23:33] ACROSS A FIELD TODAY, THAT'S WHAT THE SCENE WE SEE HERE.
[00:23:37] THIS IS LITTLE BRUCE BASCOM RIGHT HERE. IF YOU KNOW BRUCE.
[00:23:40] STILL KICKING AROUND TODAY. HE'S PROBABLY OUR BIGGEST
[00:23:44] PRODUCER OF MAPLE SUGAR AND
[00:23:45] MAPLE SIRUP IN THE STATE.
[00:23:49] I LOVE THESE OLD JITTERBUG SAYING HERE, COLLEAGUES, ARE
[00:23:52] THESE ALL THE MODEL, THESE OLD FORD TRUCKS WITH THE THE
[00:23:55] CARRYING CAPACITY HERE OF CARRYING THE SAP AROUND, CARRYING SUGAR WASH.
[00:23:59] SOME PEOPLE USE BULLDOZER SAWS
[00:24:02] TO REPLACE THE OX TO CARRY THEIR THEIR SAT THROUGH THE WOODS.
[00:24:05] BUT REALLY THIS IS THE MACHINE OR THIS IS THE APPARATUS THAT MOVES SAP THROUGH THE FORCE.
[00:24:08] NOW, THIS IS THIS IS PART OF A VACUUM SYSTEM. THIS IS A RELEASE FOR HERE.
[00:24:12] AND SO SAP IS FLOWING THROUGH
[00:24:15] THESE PIPES INTO THIS CHAMBER,
[00:24:17] THIS CHAMBER AND UP IS ACTUALLY
[00:24:21] ALL UNDER VACUUM. SO THERE'S LOWER ATMOSPHERIC PRESSURE IN THAT SYSTEM THAN
[00:24:24] THERE IS OUTSIDE. AND WHAT HAPPENS IS THAT THE SAP
[00:24:28] COMES IN, THESE WILL CLOSE OFF AND THEN THIS WILL OPEN UP IN
[00:24:31] THE SAP WILL DROP OUT INTO INTO A TANK OR THAT.
[00:24:34] AND BY HAVING THAT PROCESS, IT ALLOWS FOR THE VACUUM SYSTEM TO
[00:24:38] REMAIN CLOSED WHILE AT THE SAME TIME GETTING SAP OUT THAT VACUUM SYSTEM.
[00:24:42] HERE'S A PICTURE OF THOSE RELEASES THAT'S THAT'S WHERE WE'RE LOOKING JUST EARLIER.
[00:24:46] THESE ARE THE TANKS. AND YOU SEE THE SAP COMING OUT
[00:24:48] RIGHT HERE INTO THIS BIG, BIG TANK HERE.
[00:24:52] AND SO VACUUM SYSTEMS ON THIS
[00:24:54] BIG PRODUCERS IS, OH, IF YOU'RE A BIG PRODUCER, YOU HAVE TO USE
[00:24:58] VACUUM JUST FOR THE ECONOMICS.
[00:25:01] AND AND SO THAT'S WHERE WE SEE
[00:25:03] VACUUM WIDELY ADOPTED BY EVEN SMALLER PRODUCERS PEOPLE WITH A
[00:25:06] COUPLE HUNDRED TAPS OR EVEN SMALLER ARE USING VACUUM SYSTEMS
[00:25:09] JUST TO BE MORE EFFICIENT IN THEIR SAP EXTRACTION.
[00:25:13] THIS IS JUST A REALLY FANCY SAP MOVER, RIGHT?
[00:25:16] IT'S A BMW, A TRAILER.
[00:25:19] BUT WE GO THE IDEA IS LIKE A LOT OF SAP HAS MOVED OUT OF THE
[00:25:21] WOODS TO THE SUGARHOUSE HERE. AND AGAIN, I JUST GO THROUGH
[00:25:25] THESE THE SUGAR HOUSES TOO.
[00:25:27] SO THAT WE HAVE AGAIN, WE SAW THIS ONE EARLIER, THE PERKINS
[00:25:31] SUGAR HOUSE. THAT'S THAT SAME SUGAR HOUSE
[00:25:34] WITH THE WOODSHED MISSING THERE. THAT'S THE SUGAR HOUSE TODAY.
[00:25:38] IT'S KIND OF NEAT. STILL STANDING. IT'S PRETTY AMAZING. IT'S OVER A HUNDRED YEARS OLD.
[00:25:41] THAT SUGAR HOUSE WAS LAST USED
[00:25:43] IN 1955 WHEN THEY WHEN THEY CLOSED THE DOORS IN 1955.
[00:25:47] THEY THOUGHT THEIR COME BACK IN 56. AND THEY NEVER DID. THEY NEVER.
[00:25:51] AND SO EVERYTHING IT'S LIKE A TIME CAPSULE IN THERE. SO EVERYTHING'S STILL IN THERE.
[00:25:55] IT'S PRETTY AMAZING. NOW I WANT IT'S AN WINDSOR
[00:25:58] THAT'S ABOUT AS CLOSE. I'LL TELL YOU TOO, EXACTLY WHERE IT IS. SURE.
[00:26:02] THE HOUSES THERE ARE AMAZING. THEY COME IN ALL SHAPES AND SIZES.
[00:26:05] THIS IS IN THE IN ALL, SAID NEW HAMPSHIRE. THIS IS PETER RHODES.
[00:26:08] THIS IS ACTUALLY BUILT INTO THE HILL. SO YOU CAN SEE THE HILL THAT'S IN THERE.
[00:26:12] SO THE EARTHEN WALL, THIS WAS
[00:26:14] THE TOWN'S GAZEBO BEFORE HIS FAMILY MOVED IT IN THE LATE 1870S.
[00:26:18] SO THERE'S BEEN GENERATIONS OUT OF THIS SUGAR HOUSE THAT'S BEEN THERE.
[00:26:22] THIS IS A SUGAR HOUSE UP IN THE HILLS, A KEEN.
[00:26:25] I JUST THINK IT'S A REALLY GOOD LOOKING SUGAR HOUSE, RIGHT? IT'S JUST KIND OF NEAT TO SEE
[00:26:29] NICE CEDAR SHAKES. WELL, WELL MADE.
[00:26:32] THIS IS AN OLD SCHOOLHOUSE THAT
[00:26:33] WAS TURNED INTO A INTO A SUGAR INTO A SUGAR HOUSE.
[00:26:38] THIS IS THE CITY OF KEENE. YOU KNOW, IT'S IN THE CITY BECAUSE IT HAS GRAFFITI ON IT.
[00:26:43] IT'S GOT THESE OLD OF IN BERLIN,
[00:26:47] THE B CELLS, THE SUGARHOUSE, THE COUPLE. I SHOWED YOU THE PICTURES THIS
[00:26:51] IS THIS IS MR. B, SO HERE A MUCH LATER TIME, MAYBE 50 YEARS LATER.
[00:26:55] BUT THAT THAT'S YOUR HOUSE STILL STANDING. CAN'T SEE.
[00:26:58] BUT SO THE DIVERSITY OF SUGAR HOUSES IS AMAZING HERE IN NEW HAMPSHIRE AND ACTUALLY ACROSS
[00:27:03] THE, YOU KNOW, ACROSS THE SUGARING WORLD IS REALLY NEAT TO SEE.
[00:27:06] SO THIS IS THIS IS WHAT WE WOULD
[00:27:09] SEE IN KIND OF A LARGER PRODUCTION, YOU KNOW, MAYBE A
[00:27:13] HUNDRED YEARS AGO.
[00:27:14] THIS IS THIS WHOLE APPARATUS WE
[00:27:17] WOULD CALL THE EVAPORATOR. THIS TOP PIECE WOULD BE THE PAN.
[00:27:21] THE PAN IS WHAT THE SAP IS ACTUALLY IN AND BOILING.
[00:27:23] AND THEN THIS THIS BRICK PIECE
[00:27:27] HERE IS WHAT WE CALL THE THE ARCH. AND SO THE ARCH IS WHERE THE
[00:27:30] FIRE IS. AND SO EVEN WITH A TRADITIONAL EVAPORATOR TODAY THAT YOU GO
[00:27:33] INTO, WE HAVE WE HAVE AN ARCH WITH THE PANS ON TOP.
[00:27:37] THIS IS ALL WOOD FIRED AND THEN THE BE A CHIMNEY IN THE BACK
[00:27:40] HERE THAT WOULD CARRY THE SMOKE OUT AND THEN THE STEAM WOULD
[00:27:42] COME OUT OF THE CUPOLA THAT YOU HAVE ON TOP OF THE SUGARHOUSE THAT'S THERE.
[00:27:46] SO THAT'S THE TRADITIONAL TYPE SET UP. THIS IS ONE LONG PAN HERE.
[00:27:50] YOU CAN SEE THERE'S A HANDLE, THERE'S A HANDLE ON EACH CORNER
[00:27:53] SO THAT TWO PEOPLE CAN PICK IT UP AT THE END OF THE DAY. AND MOVE IT TYPE OF THING.
[00:27:56] THIS IS THAT PERKIN SUGAR HOUSE.
[00:27:59] NOW, I MENTIONED THAT OLD HOUSE HERE. THIS IS THE THE ARCH.
[00:28:03] IT'S THERE. IT'S, IT'S, IT'S BEEN A LONG TIME.
[00:28:06] IT'S BEEN USED. YOU SEE THE CHIMNEY GOING UP AND THIS IS THE FLAT PAN THAT'S
[00:28:10] RIGHT THERE THAT AT THE END OF THE YEAR THEY JUST TURNED IT OVER AND JUST PUT IT THERE.
[00:28:13] THERE'S A HANDLES ON EACH ONE. THIS IS PROBABLY MAYBE 4 OR 5FT
[00:28:17] WIDE, 14FT LONG. SO A VERY BIG PIECE OF METAL LIKE THAT.
[00:28:21] AGAIN, THAT'S THE HOUSE THAT
[00:28:22] CAME FROM THE THE EVAPORATOR IS
[00:28:26] HAVE OF EVOLVED OVER TIME. THEY ACTUALLY ADD THINGS THAT WE
[00:28:30] CALL STEAM AWAY. SO THIS THIS WILL ACTUALLY SUCK
[00:28:32] THE STEAM OUT FASTER AND JUST
[00:28:36] REALLY CLEAR UP THE SUGAR HOUSE SO YOU WOULDN'T DEALING WITH A BUNCH OF STEAM IN YOUR EYES IN
[00:28:40] THE SUGAR HOUSE. THE COOL THING IS, IS
[00:28:44] EVAPORATORS WERE SO POPULAR BECAUSE FARMS, EVERYONE EVAPORATING.
[00:28:47] IF YOU HAD A FARM IS THAT
[00:28:50] THEY'RE EVAPORATORS WERE MADE HERE IN CONCORD THAT ARE MADE IN
[00:28:53] THE LITTLE TOWN. IF YOU KNOW MALO MOREL IS A VERY SMALL TOWN, IT'S PRETTY NEAT TO
[00:28:56] SEE THE GRAND STATE EVAPORATOR COMPANY MARLOW, NEW HAMPSHIRE.
[00:28:59] SO IT'S LIKE THERE ARE SO MANY LITTLE EVAPORATOR COMPANIES, FOUNDRIES THAT WOULD MAKE THESE
[00:29:03] THESE, THESE EVAPORATES FOR FARMERS.
[00:29:06] THE TRADITIONAL THIS IS IF YOU WALK INTO A SMALL SUGAR HOUSE
[00:29:09] TODAY THIS IS WHAT YOU TO SEE
[00:29:11] AGAIN THE METAL THAT YOU SEE
[00:29:14] HERE ALL PAN OUT OF THE PANS WITH ALL THE BOILING HAPPENS. AND THEN AGAIN YOU HAVE THAT
[00:29:17] WOOD FIRED ARCH UNDERNEATH THIS
[00:29:19] LITTLE FANCIER ONE THAT YOU HAVE
[00:29:23] THERE. THIS IS OIL. NO, I'M SORRY. THIS IS A PELLET FIRED ONE.
[00:29:26] THIS IS A PELLET SILO OUTSIDE. I NEED TO SEE.
[00:29:29] SO WOOD PELLET BEING A BIG BIRD.
[00:29:31] BUT TODAY, PEOPLE USE OIL, WOOD PELLETS, WOOD, BUNCH OF
[00:29:35] DIFFERENT THINGS LIKE THAT. SO. SO IT'S COME A LONG WAY FROM
[00:29:38] JUST A FLAT PAN OVER A FIRE. RIGHT. IT'S PRETTY AMAZING TO SEE.
[00:29:44] SO THE SEASON FOR FOR MAPLE, YOU KNOW, WE'RE IN RIGHT NOW.
[00:29:47] WE'RE IN THE THICK OF IT. IT'S IN SOME CASES A LITTLE LATE THIS YEAR BECAUSE WE'VE HAD LIKE
[00:29:51] A A GOOD SOLID NEW HAMPSHIRE WINTER. RIGHT.
[00:29:55] BUT DEPENDING UPON WHERE YOU'RE ON THE STATE OR NEW HAMPSHIRE,
[00:29:58] IT CAN BE AS EARLY AS JANUARY OR AS LATE AS MARCH.
[00:30:02] TRADITIONALLY IS TOWN MEETING DAY WAS WHEN THINGS WERE CAPPED.
[00:30:05] AND NOWADAYS, IF YOU GO AND TAP AT TOWN MEETING, YOU'VE MISSED A FEW WEEKS OF OF SAP FLOW.
[00:30:08] AND SO YOU KNOW THIS IS THIS CAN THIS CAN VARY WIDELY.
[00:30:12] I HAVE FRIENDS UP NORTH THAT GO INTO MAY IN THEIR SUGARING
[00:30:16] SEASON JUST BECAUSE THAT'S JUST THAT FAR NORTH.
[00:30:19] BUT WHAT WE'RE LOOKING FOR IS THE WEATHER IS THAT SUSTAINED
[00:30:23] WEATHER OF YOU KNOW, WHEN WE
[00:30:23] HAVE HIGHS IN THE 40S AND LOWS
[00:30:28] IN THE 20S OR EVEN THE TEENS IN SOME CASES. SO THAT FREE STAR CYCLE SO THE
[00:30:31] PAST COUPLE DAYS HAVE BEEN GREAT AND NOW WE GOING TO FREEZE UP TOMORROW, TOMORROW NIGHT AND
[00:30:35] THEN THEY'LL GO BACK AND FORTH. SO WE'RE KIND OF IN THAT IN THAT PROCESS.
[00:30:38] LISA, IN THE SOUTHERN PART OF THE STATE AND THAT SEASON IS, YOU KNOW, CAN BE AS SHORT AS A
[00:30:42] FEW WEEKS TO, YOU KNOW, 8 TO 12
[00:30:45] WEEKS IS A PRETTY WIDE SPAN. AND WHEN THIS HAPPENS. BUT THE IDEA IS THAT, YOU KNOW,
[00:30:49] WHEN YOU'RE READY OR WHEN YOU KNOW WHEN THE TREES ARE READY,
[00:30:52] THE SUGAR MAKER HAS TO BE READY AS WELL.
[00:30:55] SO BUT AGAIN, THAT WEATHER IS
[00:30:57] WHAT DRIVES SAP FLOW AND TREES
[00:30:59] AND SAP FREE STOCK DYNAMICS.
[00:31:01] AND SO NORTH CAROLINA CERTAINLY HAS DIFFERENT CLIMATE THAN WE
[00:31:05] DO. RIGHT. BUT THEY DO EXPERIENCE THIS WEATHER SOMETIME DURING THE
[00:31:08] DORMANT SEASON. IT'S A LOT SOONER THAN WE DO RIGHT DOWN IN CONNECTICUT.
[00:31:12] THEY'VE BEEN BOILING FOR QUITE A WHILE NOW. THEY'VE BEEN MAKING SIRUP FOR QUITE A WHILE BECAUSE WE JUST
[00:31:16] HAVE A DIFFERENT A DIFFERENT CLIMATE. BUT AGAIN, THAT WEATHER IS HAPPENING.
[00:31:20] JUST TO LET YOU KNOW ABOUT SAP
[00:31:22] COLLECTION TO WHEN THE WHEN THE WHEN THE SAP COMES OUT OF A TREE, IT'S ABOUT 2% SUGAR
[00:31:26] CONTENT THAT RANGES WILDLY FROM
[00:31:29] DAY TO DAY, FROM TREE TO TREE,
[00:31:31] FROM AVERAGE SUGAR MAPLES ARE GOING TO BE ABOUT 2% SUGAR CONTENT.
[00:31:34] THE SIRUP THAT YOU DRINK IS
[00:31:37] PROBABLY ABOUT 67% SUGAR CONTENT THAT YOU'RE DRINK OR EAT.
[00:31:40] I HAVE BEEN KNOWN TO DRINK IT.
[00:31:43] THAT MEANS THAT'S WHERE THAT 40
[00:31:46] TO 1 RATIO, YOU ALWAYS SAY YOU NEED 40 GALLONS OF SAP TO MAKE
[00:31:49] ONE GALLON OF SIRUP. AND THAT'S THAT'S BASED ON THE SUGAR CONTENT OF THE OF THE SAP
[00:31:54] ITSELF. IF YOU HAVE 4% SURE. CONTACT YOU ALL.
[00:31:57] YOU NEED ABOUT 20, 20 GALLONS OF SAP. SO THE MORE THE HIGHER THE SUGAR
[00:32:01] CONTENT AND TREE, THE LESS SAP YOU NEED TO MAKE SIRUP.
[00:32:05] AND THEN EACH TREE, EACH TAP WILL GIVE YOU ABOUT TEN GALLONS
[00:32:09] OF SAP OR YIELD ABOUT ONE QUART OF SIRUP.
[00:32:14] AND SO THERE ARE SOME SUGAR MAKERS OUT THERE WHO ACTUALLY
[00:32:16] YIELD MORE THAN HALF A GALLON OF SIRUP PER TAP.
[00:32:20] THAT'S THE USE OF VACUUM AND REALLY GOOD PRACTICES.
[00:32:22] BUT, YOU KNOW, TYPICALLY IF YOU EVERY FOUR TAPS YOU PUT OUT
[00:32:26] THERE, YOU CAN MAKE A GALLON
[00:32:27] SIRUP OVER THE OVER THE OVER THE
[00:32:32] SEASON. AND THIS IS HOW IT HAPPENS. THIS IS LOOKING DOWN ON THE
[00:32:36] EVAPORATOR THAT WE HAVE HERE. AGAIN, THIS IS THE BACK OF THE EVAPORATOR COMES IN AT 2%.
[00:32:40] SUGAR CONTENT AND THEN IT ESSENTIALLY JUST RUNS THROUGH A
[00:32:44] SERIES OF PATHWAYS UNTIL YOU GET OFF AT 67% AT THE END.
[00:32:50] AND AS THE SAP MOVES THROUGH THE EVAPORATOR, IT'S BOILING AND BOILING AND THERE'S MORE AND
[00:32:54] MORE STEAM COMING OFF IS LESS, LESS WATER IN THAT SOLUTION.
[00:32:59] AND SO IT GETS CONCENTRATED UNTIL YOU ACTUALLY HAVE THE RIGHT DENSITY AND YOU HAVE YOUR
[00:33:02] SIRUP. SO AGAIN, THAT 40 TO 1 THAT WE
[00:33:05] HAVE HERE, IT'S GOOD.
[00:33:09] IT'S, YOU KNOW, IT'S WHEN YOU THINK ABOUT IT'S KIND OF LIKE PRETTY SAD TO THINK ABOUT.
[00:33:12] LIKE I JUST GET LIKE, I FORGET ALL THAT JUST TO GET, YOU KNOW, JUST A LITTLE, LITTLE BIT OF
[00:33:16] SIRUP. BUT I THINK IT'S WORTH IT AS WELL. HOP A LITTLE BIT INTO THE GRAINS
[00:33:20] OF SIRUP. I TALKED TO A LOT OF PEOPLE THIS
[00:33:23] THESE ARE ALL THIS IS ALL CONSIDERED MAPLE SIRUP.
[00:33:26] THESE ALL HAVE THE SAME SUGAR CONTENT.
[00:33:29] SO THERE'S ONE IS THAT MORE SWEETENER?
[00:33:32] THERE ARE 67% SUGAR THAT'S IN THERE. THEY JUST HAVE DIFFERENT GRADES
[00:33:37] AND THE DIFFERENT GRADES HAVE DIFFERENT FLAVORS. AND SO THIS IS KIND OF THE YOU
[00:33:40] CAN GO INTO A COUPLE OF GIFT SHOPS OR SOME SUGAR HOUSES HAVE
[00:33:43] IT WHERE THEY ACTUALLY HAVE A SAMPLER PACK AND THEY HAVE MAYBE THREE GRADES LINED UP.
[00:33:46] AND YOU CAN ACTUALLY TASTE THEM, YOU KNOW, SIDE BY SIDE.
[00:33:50] IT'S CRAZY. I LOVE THIS PHOTO BECAUSE THESE
[00:33:53] GRADES COME OUT IN DIFFERENT BATCHES BASED ON WHAT'S GOING ON
[00:33:56] IN THE WOODS, IN THE SUGAR HOUSE.
[00:33:58] AND SO EACH SHELF HERE IS ONE YEAR OF PRODUCTION.
[00:34:01] AND SO YOU CAN SEE THAT THESE
[00:34:07] 2015 IS AN EXAMPLE. THIS IS THE BEGINNING OF THE YEAR, VERY LIGHT SIRUP COMING
[00:34:11] THROUGH AND THEN YOU SEE IT
[00:34:13] SLOWLY GETS DARKER, VERY DARK, LIGHTENS UP A LITTLE BIT AND GOES VERY DARK.
[00:34:16] AND THAT'S A BOOM, RIGHT? LINES UP AGAIN AND THAT TO ME TELLS ME THAT IS PRIOR REALLY
[00:34:21] HARD FREEZE FOR A WHILE. THAT HAPPENS WITH THAT AND THAT
[00:34:24] CAN THAT CAN REALLY LIGHTEN UP THE SIRUP. AND SO THERE'S A LOT OF DIFFERENT THINGS THAT GO INTO
[00:34:29] HOW HOW SIRUP COMES OUT OF THE
[00:34:32] EVAPORATOR, WHETHER BEING ONE OF THOSE THINGS AND ALSO HOW MUCH
[00:34:35] HOW MUCH CLEANING THE SUGAR MAKER DOES TO KIND OF MAKE THE
[00:34:39] BORING PROCESS FASTER.
[00:34:42] BUT REALLY IT'S KIND OF NEAT TO SEE THE VARIATION IN GRADES THAT
[00:34:44] YOU HAVE THROUGHOUT THE WHOLE SEASON. THAT'S WHY I PUT THAT UP THERE. SO WHEN WE LOOK AT OUR GRADES,
[00:34:48] WE HAVE THE GOLDEN AMBER DARK AND VERY DARK.
[00:34:52] AND SO BACK MAYBE FIVE OF SEVEN YEARS AGO, WE USED TO HAVE LIKE
[00:34:55] VERMONT FANCY OR LIGHT.
[00:34:59] THE THE WHOLE MAPLE WORLD HOMOGENIZE THE GRADING SYSTEM,
[00:35:02] BOTH IN CANADA, UNITED STATES TO THESE FOUR.
[00:35:04] SO THERE'S NO QUESTION LIKE OH WHAT'S WHAT'S VERMONT FANCY
[00:35:08] COMPARED TO WHITE AND ALL THESE THINGS SO GOLDEN IF YOU IF YOU
[00:35:10] ALWAYS LIKE VERMONT FANCY GOLDEN IS THAT IS THAT SIRUP THAT'S THERE.
[00:35:14] AND SO WITH THE COLOR GRADES
[00:35:18] COME THE FLAVOR GRADES AS WELL
[00:35:21] THIS WITH A GOLDEN THERE'S DELICATE WITH RICH I'M SORRY
[00:35:25] WITH AMBER THIS RICH ROBUST STRONG AS YOU AS YOU GO DOWN AND
[00:35:27] THOSE ALL AS YOU CAN IMAGINE, DESCRIBE THE FLAVOR OF THE SIRUP
[00:35:31] IN THAT GRADE. AND SO GOLDEN. QUITE OFTEN PEOPLE DON'T LIKE
[00:35:34] THE FLAVOR OF GOLDEN BECAUSE IT ALMOST DOES NOT TASTE LIKE MAPLE SIRUP AT ALL. THERE'S JUST A VERY DELICATE
[00:35:39] TASTE OF MAPLE SIRUP THAT'S IN THERE QUITE OFTEN. IT'S IT'S MORE BUTTERY OR
[00:35:42] VANILLA TYPE TASTING THAN IT IS KIND OF MAPLE.
[00:35:46] MOST PEOPLE LIKE THE ROBUST KIND OF FLAVOR KIND OF HITS YOU IN THE FACE WITH THAT.
[00:35:49] AND THEN THE STRONG, THE VERY DARK. YEAH, YOU COULD USE THAT FOR COOKING AND THINGS LIKE THAT TOO.
[00:35:54] SO, OKAY, I BREEZED THROUGH THIS
[00:35:56] HERE, BUT IN ORDER FOR THAT,
[00:35:58] THAT SIRUP TO REALLY MEET THE
[00:36:01] GRADE, THEY HAVE TO HAVE BOTH. THEY HAVE TO HAVE THE TASTE AND THE COLOR.
[00:36:05] YOU COULD HAVE A GOLDEN SIRUP THAT HAS A ROBUST TASTE AND THAT
[00:36:07] THAT'S ACTUALLY OFF OF OFF THE
[00:36:10] GRADE AND ACTUALLY, EVEN THOUGH THE COLOR IS GOLDEN, IT ACTUALLY
[00:36:14] BE A A DARK SIRUP JUST BECAUSE
[00:36:17] THE TASTE IS THE DARK TASTE. BUT REALLY, AGAIN, THAT'S THAT
[00:36:21] THIS RIGHT HERE HAS A SUBTLE HINTS OF A VANILLA THE RICH IS A
[00:36:25] KIND OF AN ALL PURPOSE SIRUP, AS WE SAY. IT'S LIKE A IT'S ON YOUR
[00:36:29] PANCAKES, YOUR WAFFLES AND KIND OF DRESSING IT UP.
[00:36:32] BUT IT HAS A FULL FLAVOR OF A OF OF MAPLE.
[00:36:36] YES. A MEDIUM INTENSITY, AS THEY SAY.
[00:36:38] BUT THE ROBUST IS EVEN MORE, YOU
[00:36:40] KNOW, BOTH BOTH THE DARK AND THE AMBER ARE QUITE OFTEN THE MOST
[00:36:43] POPULAR SIRUPS ARE OUT THERE JUST BECAUSE THEY TASTE LIKE MAPLE SIRUP.
[00:36:47] IT'S THE TRUE MAPLE SIRUP TASTE. AND THEN THE DARK.
[00:36:50] THE VERY DARK EXCUSE ME, IS REALLY THAT COOKING GRADE.
[00:36:53] A LOT OF TIMES IT'S STILL MAPLE. SIRUP IS NOTHING WRONG WITH IT.
[00:36:56] IT CAN BE VERY, VERY, VERY DARK.
[00:36:58] BUT IT REALLY IS. IT'S STILL MAPLE SIRUP. IT JUST, YOU KNOW, JUST HAS A
[00:37:02] DIFFERENT FLAVOR PROFILE. GOOD.
[00:37:07] SO I JUST COME BACK TO THIS GRAPH JUST TO SHOW KIND OF WHERE
[00:37:10] WE ARE. YOU KNOW, A LOT OF THIS HAPPENED
[00:37:13] FROM, YOU KNOW, FROM THE 1800S ON.
[00:37:16] BUT NOW, AGAIN, WE'VE SEEN THIS DECLINE. WE'RE SEEING DOUBLE DIGIT GROWTH
[00:37:20] IN MAPLE PRODUCTION BOTH HERE IN UNITED STATES AND IN CANADA.
[00:37:24] AND WITH THAT GROWTH COMES A LOT
[00:37:26] OF GROWTH IN THE TECHNOLOGY THAT WE'VE SEEN. SO WE YOU KNOW, WE'VE COME A LONG WAY SO FAR.
[00:37:30] BUT BUT WE'RE SEEING DIFFERENT
[00:37:34] TECHNOLOGY WITH OUR EVAPORATORS. THIS IS AN OIL FIRED EVAPORATOR,
[00:37:38] VERY EFFICIENT.
[00:37:39] WE HAVE EVAPORATORS TODAY THAT
[00:37:43] ARE ACTUALLY LIKE A CLOSED WOOD STOVE WITH CATHOLIC CONVERTERS.
[00:37:45] IF YOU IF YOU GO INTO AN OLD
[00:37:47] SUGAR HOUSE, REALLY IT'S JUST A RIBBON FIRE.
[00:37:50] THEY SAY WHEN YOU WHEN YOU'RE BOILING WITH WOOD, YOU SHOULD BE
[00:37:53] I'LL PUT A NEWSPAPER IN THE FRONT OF THE EVAPORATOR AND THEN
[00:37:56] THE NEWSPAPER WILL COME OUT THE
[00:37:58] SAME CONDITION, OUT THE CHIMNEY BECAUSE THERE'S SO MUCH, SO MUCH
[00:38:02] AIR BEING DRAWN THROUGH IT.
[00:38:04] BUT THE OTHER EVAPORATORS THAT
[00:38:06] WE HAVE NOW ARE THEY USE ELECTRICITY TO BOIL THE SAP AND
[00:38:10] SO THERE'S JUST ALL THESE KIND OF CRAZY TECHNOLOGIES THAT WE SEE.
[00:38:13] SO IT'S PRETTY NEAT TO SEE THE
[00:38:16] THE TAKE HOME MESSAGES LIKE THE MORE METAL, THE MORE EXPENSIVE IT IS.
[00:38:19] SO THE SHINIER THE OBJECT, THE MORE EXPENSIVE. AND SO THAT'S MAYBE LIKE A
[00:38:23] $30,000 EVAPORATOR. SO IT'S PRETTY, PRETTY WILD.
[00:38:27] THESE MACHINES ARE CALLED REVERSE OSMOSIS FILTERS OR
[00:38:31] MACHINES. THEY THEY TAKE THE OLD IT'S AN
[00:38:35] OLD TECHNOLOGY, YOU KNOW, DEVELOPED DECADES AGO FOR
[00:38:38] DESALINIZATION OF SALT WATER. IF YOU COULD TAKE SALTWATER
[00:38:41] RIGHT THROUGH THESE MACHINES AND THERE'LL BE A ONE IN A EVEN MORE
[00:38:46] CONCENTRATE AND SALT WATER COMES OUT AND THEN THE OTHER END
[00:38:48] ESSENTIALLY DISTILLED WATER, A PURE WATER COMES OUT OF THAT.
[00:38:51] AND WHAT THESE MACHINES HAVE ARE THESE FILTERS IS THIS IS A
[00:38:56] CROSS-SECTION OF A FILTER. AND THE FILTERS ALLOW FOR WATER
[00:38:59] MOLECULES TO PASS THROUGH, BUT DO NOT ALLOW ANYTHING BIGGER
[00:39:03] THAN WATER MOLECULES TO GO THROUGH. AND THAT INCLUDES SALT.
[00:39:06] SO FOR DIESELS, ATION, THAT'LL BE THE CASE, BUT ALSO INCLUDE SUGAR MOLECULES.
[00:39:09] AND SO SOMEONE, SOMEONE SMART, IF SO, YOU KNOW, IF WE CAN DO
[00:39:13] THAT WITH SALT WATER, WE CAN DO THAT WITH WITH MAPLE SAP.
[00:39:17] AND SO WHAT FOLKS DO IS THEY RUN THESE THROUGH REVERSE OSMOSIS
[00:39:23] MACHINES. AND IN THE DESALINATION PROCESS THAT CONCENTRATED BRINE OR SALT
[00:39:27] WATER WOULD BE DISCARDED BECAUSE THEY DON'T WANT THAT.
[00:39:30] BUT IN SUGARING, IT'S CONCENTRATED SAP THAT COMES OUT OF IT AND THAT'S WHAT THEY WANT.
[00:39:34] AND THEN THE PURE AIR GETS THROWN OUT OR USED FOR CLEANING.
[00:39:37] AND SO YOU CAN GO FROM 2% SUGAR
[00:39:41] CONTENT TO 8% SUGAR CONTENT AND
[00:39:44] GOING FROM 2% TO TWO 8% REMOVES
[00:39:49] 75% OF THE WATER. SO THAT'S 75% LESS TIME.
[00:39:52] A SUGAR VAPOR MAKER NEEDS TO
[00:39:55] UTILIZE BOILING. IT'S 35% LESS FUEL THAT THEY HAVE TO USE TO PROCESS THAT SAP.
[00:40:00] AND SO THAT'S WHY THEY USE THESE REVERSE OSMOSIS MACHINES NOWADAYS.
[00:40:03] THERE ARE SOME MAKE SUGAR MAKERS
[00:40:06] ARE ACTUALLY BUMPING UP TO 20%, 44%.
[00:40:08] SO BEING ULTRA CONCENTRATED AND REALLY JUST BOILED REALLY
[00:40:12] QUICKLY TO GET THAT 67%.
[00:40:15] BUT TRADITIONALLY, YOU KNOW, IF A SUGAR HOUSE HAS A REVERSE
[00:40:19] OSMOSIS MACHINE IN THEIR SYSTEM,
[00:40:21] THEY'RE PROBABLY BUMPING UP TO MAYBE 6 OR 8% BECAUSE THAT'S THE
[00:40:25] THAT'S REALLY THE THE USE OF THAT MACHINE. SO AGAIN, THAT FILTER, I
[00:40:29] MENTIONED, THE VACUUM SYSTEMS ARE VERY IMPORTANT.
[00:40:31] VACUUM SYSTEMS. AND I WOULD SAY THAT MOST LARGER
[00:40:35] PRODUCERS WILL BE UTILIZING VACUUM SYSTEMS AGAIN TO GET THAT
[00:40:39] HIGHER YIELD TO APPROACH A HALF A GALLON OF SIRUP PER TAP VERSUS
[00:40:42] JUST A QUART OF A SIRUP FOR TAP.
[00:40:45] AND SO THAT'S THAT'S WHY THEY'RE THAT'S WHY YOU SEE THESE LITTLE SHACKS.
[00:40:49] WELL, OUR TIMES ON THE ROADSIDE THAT HAVE ALL THE TUBING RUNNING INTO THEM, THAT'S WHAT'S INSIDE
[00:40:53] OF THEM. I'M NOT SURE IF FOLKS HAVE SEEN
[00:40:58] THIS. THIS IS AN OLDER ARTICLE AS OF
[00:41:00] 13 YEARS AGO NOW, UNIVERSITY OF VERMONT HAS A PHENOMENAL
[00:41:04] RESEARCH FACILITY FOR MAPLE. MAKES SENSE.
[00:41:06] VERMONT MAPLE RESEARCH. SINCE THE 40S, THEY'VE BEEN
[00:41:09] DOING MAPLE RESEARCH. AND THEY ACTUALLY DISCOVERED
[00:41:12] THAT THEY COULD HARVEST SAP USING THESE SAPLINGS AND AGAIN,
[00:41:16] THIS IS A VACUUM SYSTEM HERE. IF YOU LOOK UP CLOSE, THIS IS WHAT IT LOOKS LIKE.
[00:41:20] SO THEY TAKE A SAPLING OF A
[00:41:22] MAPLE, THEY TOP IT OFF FIVE, SIX FEET ABOVE THE GROUND AND THEY
[00:41:26] CARPET. THIS IS JUST THE PROTOTYPE HERE THAT THEY HAD JUST JUST FOR THE
[00:41:30] EXPERIMENT IN THE CARPET. AND THEY'RE ABLE TO EXTRACT SAP OUT OF THAT.
[00:41:34] THAT TOPPED SAPLING. THAT'S THEIR IT'S KIND OF A
[00:41:36] PROOF OF CONCEPT, BUT THEY CAN REALLY A TRADITIONAL SUGAR BUSH
[00:41:41] CAN PRODUCE ABOUT 40 GALLONS OF SIRUP OVER THE YEAR.
[00:41:45] IF YOU WERE TO DO A PLANTATION OF SAPLINGS THAT HAS ABOUT 5000
[00:41:48] SAPLINGS PER ACRE, YOU CAN BUMP
[00:41:50] UP YOUR SAP SIRUP PRODUCTION TO
[00:41:53] ABOUT 400 GALLONS OF OF OF SIRUP PER ACRE.
[00:41:57] AND SO YOU CAN IMAGINE IF THERE EVER WAS A PEST OR DISEASE THAT
[00:42:00] CAME AND WIPED OUT. SUGAR, MAPLE, MAPLE.
[00:42:03] THIS THESE TREES COULD BE PLANTED IN A PLANTATION SETTING
[00:42:06] WHERE THEY COULD BE CONTROLLED. YOU CAN CONTROL THE PASS THROUGH
[00:42:09] OF THE AGENT AND STILL HAVE
[00:42:11] MAPLE SIRUP BE IT'S KIND OF SAD
[00:42:15] THAT IT BECAME TREES EVERY YEAR LIKE THAT.
[00:42:16] BUT THAT'S JUST, YOU KNOW.
[00:42:20] THE PEOPLE HERE ABOUT THIS HAVE
[00:42:23] SO THERE WAS THERE WAS LIKE A A REALLY GOOD TV SHOW ABOUT IT TOO.
[00:42:27] I CAN'T REMEMBER THE NAME OF IT OF I THINK ABOUT THAT BUT THERE
[00:42:29] IS THIS IS THIS IS UP IN QUEBEC.
[00:42:34] THIS THIS HEIST, $18 MILLION WITH THE SIRUP HAPPENED IN THESE
[00:42:38] SIRUP WAREHOUSES. AND YOU CAN SEE HERE THESE THESE
[00:42:40] BARRELS ARE THE TRADITIONAL MAPLE SIRUP, 55 GALLON DRUMS ARE IN THERE.
[00:42:45] YOU CAN SEE IN THE BACK, THEY'RE ALL STACKED LIKE THAT.
[00:42:48] AND SO THIS IS WHAT THIS IS THE STRATEGIC RESERVE OF MAPLE SIRUP.
[00:42:51] THAT'S WHAT THAT LOOKS LIKE. AND SO THEY HAVE, YOU KNOW,
[00:42:54] HUNDREDS OF THOUSANDS OF BARRELS
[00:42:56] IN A WAREHOUSE THAT THEY JUST SIT THERE AND THEY'RE TESTED
[00:43:00] THERE, INSPECTED BY BY THE
[00:43:04] STRATEGIC RESERVE INSPECTORS. AND THE WAY THAT THEY FOUND OUT
[00:43:08] ABOUT THAT HEIST IS THAT SOMEONE REACHED FOR A BARREL. IT WAS EMPTY.
[00:43:12] AND SO WHAT HAPPENED WAS, IS THAT SOMEONE IN WORKING IN THE
[00:43:16] WAREHOUSE RENTED THE WAREHOUSE NEXT DOOR AND THEY WOULD JUST
[00:43:19] BRING BARRELS BACK AND FORTH AND AND PUT IT OUT INTO THE MARKET.
[00:43:23] AND SO SOMETIMES THEY WOULD EMPTY THE BARREL AND PUT IT BACK IN EMPTY.
[00:43:26] SOMETIMES EMPTY THE BARREL AND PUT IT BACK WITH WATER.
[00:43:29] SO A GALLON, A GALLON OF WATER WEIGHS 8 POUNDS A GALLON AND
[00:43:32] MAPLE SIRUP WEIGHS ALMOST 12 POUNDS. AND SO BY WEIGHT, BY, YOU KNOW,
[00:43:36] BY MEASURING THE WEIGHT OF THE BARREL, THEY CAN ACTUALLY TELL THAT IT WAS NOT NOT MAPLE SIRUP
[00:43:39] EITHER OR IT WAS SHORT. SO IT'S KIND OF WILD TO THINK
[00:43:43] ABOUT. SO WHEN YOU IF YOU GO TO COSTCO OR WHOLE FOODS, ONE THAT YOU
[00:43:47] KNOW, SO THESE BIGGER PRODUCE, THESE BIGGER CHAIN STORES THAT
[00:43:51] SELL MAPLE SIRUP QUITE OFTEN IT COMES FROM PLACES LIKE THIS.
[00:43:54] IT'S KIND OF WILD TO THINK ABOUT, BUT IT'S PLACES LIKE THIS
[00:43:57] THAT ALLOW FOR THE INDUSTRY TO BE REALLY STABLE. AND THE PRICING THAT WE HAVE HERE.
[00:44:01] AND SO WITHOUT THAT STRATEGIC
[00:44:03] RESERVE, YOU KNOW, WE WOULDN'T SEE THAT BIG GROWTH THAT WE HAVE HERE OR WE WON'T SEE AS MUCH OF
[00:44:07] IT THAT'S OUT THERE. BUT THAT'S A PRETTY IF YOU
[00:44:10] HAVEN'T SEEN THAT ARTICLE, THE CANADIANS TAKE SIRUP.
[00:44:14] SO, SO SERIOUSLY THAT THEY CUT
[00:44:18] ONE OF THE ONE OF THE PEOPLE WHO WERE ACTUALLY INVOLVED WITH THIS. THEY HAD A REALLY LONG JAIL
[00:44:23] SENTENCE FOR THIS, TOO. SO LOT OF THAT I THINK MOST PEOPLE GET FOR OTHER CRIMES.
[00:44:27] SO IT'S KIND OF NEAT TO SEE. BUT $18 MILLION WITH THE SIRUP STOLEN.
[00:44:31] THE COOL THING, THOUGH, IS THIS IS MR. SHUE HERE.
[00:44:34] THIS IS SO WE HAVE THE GIANT
[00:44:39] WAREHOUSE FULL OF SIRUP, BUT WE ALSO HAVE THESE PEOPLE IN THEIR BACKYARD DOING THE SAME THING.
[00:44:42] AND REALLY IT'S THE SAME PROCESS, RIGHT? YOU CAN MAKE MILLIONS AND
[00:44:44] MILLIONS OF GALLONS OF SIRUP OR YOU CAN MAKE A COUPLE OF GALLONS OF SIRUP.
[00:44:47] AND THIS IS WHAT YOU HAVE HERE, TOO. AND AGAIN, LIKE I SAID EARLIER,
[00:44:51] AT THE END OF THE DAY, IT'S JUST BOILING SAP AND WE JUST DO IT IN DIFFERENT WAYS.
[00:44:55] BUT WE'RE ALL BLANKS HAPPENED TO A CERTAIN SPOT. YEAH, I LIKE THIS.
[00:44:59] I DID A TALK AND I MET THIS FELLOW AT THE TALK AND HE SENT
[00:45:02] ME THIS LITTLE PDF WE HAVE HERE. SO I REALLY LIKE HOW I FOUND
[00:45:06] THAT PRETTY FUNNY. SO YEAH, I'LL STOP HERE AND
[00:45:09] HAPPY TO ANSWER YOUR QUESTIONS AGAIN. THIS MIGHT. YEAH.
[00:45:13] MY FAVORITE LITTLE SAP HARVESTER. YOUR CHAIR IS HAPPY TO TAKE ANY
[00:45:17] QUESTIONS OR IF PEOPLE HAVE IT
[00:45:19] OR COMMENTS HERE IT JUST REMIND THE BOOM.
[00:45:23] MIKE TO GO WITH THE SCARY. YEAH. YEAH.
[00:45:27] HELLO THERE. UM, MY WIFE AND I WERE IN CATCH
[00:45:31] A CANDLE ASKA LAST FALL, AND IT
[00:45:35] TURNED OUT THAT THEY HAVE BIRCH
[00:45:39] SIRUP UP THERE AND I THINK IT
[00:45:41] WAS LIKE, ALMOST LIKE 90 TO 1 OR
[00:45:44] SOMETHING THAT WAS QUITE A BIT. YEAH. AND IT WAS, IT WAS ACTUALLY QUITE BITTER.
[00:45:48] AND I DIDN'T LIKE IT. BUT YOU POUR IT ON SOME ICE
[00:45:51] CREAM AND IT WAS UNBELIEVABLE.
[00:45:54] OH, SO I DON'T KNOW, IS THAT LOCAL JUST TO ALASKA OR DO YOU
[00:45:58] THINK BECAUSE OF A CERTAIN
[00:45:59] SPECIES OF BIRCH TREE OR DO YOU THINK SOMETHING LIKE THAT COULD
[00:46:03] BE DONE IN NEW HAMPSHIRE? YEAH. YEAH.
[00:46:05] SO CONVERSE HERE COULD BE MADE IN NEW HAMPSHIRE OR ELSEWHERE.
[00:46:09] YEAH. SO BIRCH IS IS BIRCH SIRUP IS A VERY, VERY TRADITIONAL SIRUP IN
[00:46:13] ALASKA, NORTHERN CANADA, IN SIBERIA. YOU KNOW THAT PRETTY MUCH THE
[00:46:16] NORTHERN HEMISPHERE UP THERE OR THE NORTHERN PART OF THE NORTHERN HEMISPHERE WHERE BIRCH
[00:46:20] IS DEFINITELY BY FAR THE MOST DOMINANT HARDWOOD SPECIES THERE.
[00:46:24] THERE THE SAP FLOWS AND ALL
[00:46:27] BIRCHES AND IT FLOWS AT A DIFFERENT TIME THAN MAPLE.
[00:46:31] SO RIGHT WHEN THE MAPLE SEASON ENDS, THE BIRCH SEASON BEGINS
[00:46:34] AND IT GOES WELL INTO MAY WITH THAT.
[00:46:36] AND SO ALL BIRCH IS PRODUCE SAP
[00:46:39] THAT YOU CAN USE FOR FOR MAKING THE SIRUP THAT YOU HAVE.
[00:46:42] PAPER BIRCH IS, YOU KNOW, THE
[00:46:45] COMMON ONE IN THAT AREA. BUT BLACK BIRCH THAT WE HAVE A
[00:46:49] LOT OF HERE IN THE SOUTHERN PART OF STATE, YELLOW BIRCH, THEY ALL PRODUCE SAP. THEY BOIL DOWN.
[00:46:52] BUT YOU'RE RIGHT IS A LOT MORE SAP TO MAKE ONE GALLON SIRUP.
[00:46:56] AND AGAIN, THAT'S BECAUSE OF THE SUGAR CONTENT. SO QUITE OFTEN IT'S 1% SHORT
[00:47:00] CONTENT OR BELOW. AND SO THAT'S WHY IT'S YOU NEED
[00:47:04] SO MUCH SAP TO DO THAT. IT IS A BITTER FLAVOR TO THAT AS
[00:47:08] WELL. I AGREE WITH YOU. OR IF IT'S ALMOST LIKE MOLASSES,
[00:47:10] IF YOU'VE HAD, I FIND SOMETIMES THAT IT'S IT'S NOT IT'S NOT
[00:47:14] MAPLE SIRUP, LET'S PUT IT THAT WAY.
[00:47:17] BUT RESEARCHERS THAT YOU AND H HAVE ACTUALLY BEEN LOOKING AT
[00:47:21] ALTERNATIVES SIRUPS BIRCH BEING ONE OF THEM. YOU CAN YOU CAN TAP SYCAMORE,
[00:47:24] YOU CAN TAP BASS. WOOD.
[00:47:27] THERE ARE A COUPLE OF OTHER SPECIES THAT, THAT, THAT THEY'RE LOOKING AT BUT IT GETS OUR BEECH
[00:47:31] AMERICAN BEECH ACTUALLY PRODUCES A SIRUP THAT'S VERY SIMILAR TO MAPLE SIRUP.
[00:47:35] BUT YOU CAN ONLY GET THE SAP OUT OF THE TREE DURING THE SEASON
[00:47:39] WHEN IT'S WHEN WHEN THAT TREE IS UNDER A VACUUM SYSTEM.
[00:47:42] SO AS YOU CAN SEE. BUT YEAH, BUT I DON'T THINK ANYTHING WILL BEAT MAPLE SIRUP
[00:47:46] HERE. YEAH.
[00:47:51] WELL. OH YEAH. THE QUESTION I HAVE I HAVE
[00:47:54] SOMETHING TO ADD TO THIS. WE HAVE PROPERTY UP IN ISLAND
[00:47:58] POND, VERMONT, WHERE SWEET TREE IS A BIG, BIG, BIG SUGAR AND
[00:48:02] JUST OUT OF INTEREST, THEY CALL THEIR SUGAR PEOPLE SUGAR JACKS, WHICH I THOUGHT WAS KIND OF
[00:48:06] CHARMING, BUT THEY ARE SUGARING
[00:48:09] OFTENTIMES FROM DECEMBER ON AND
[00:48:13] PROBABLY BECAUSE OF THE VACUUM. CORRECT.
[00:48:14] THAT THEY'RE ABLE TO GET A
[00:48:19] PROFIT OUT OF THEIR SUGARING EFFORTS IF THEY'RE USING A
[00:48:22] VACUUM SYSTEM ON THEIR SUGAR BUSHES. YEAH.
[00:48:26] YEAH. AND SO. YEAH, SWEET TREAT PROBABLY HAS
[00:48:30] CLOSE TO A MILLION TAPS BY NOW.
[00:48:32] I THINK THAT IT'S THE GOAL IS TO GET TO A MILLION. NO, I KNOW.
[00:48:35] NO, IT'S FINE BUT YEAH BUT THEY
[00:48:38] ALL THESE BIG PRODUCERS IN NEW
[00:48:41] HAMPSHIRE, YOU KNOW, PRETTY MUCH FOR THE SUGARING WORLD, USUALLY
[00:48:44] START TAPPING LIKE THE DAY AFTER CHRISTMAS. AND THAT'S BECAUSE THEY HAVE SO
[00:48:48] MANY TAPS TO PUT OUT THAT IF THEY, IF THEY START A LATER,
[00:48:52] THEY MAY NOT CATCH THE SIRUP THAT RUNS THAT'S THERE.
[00:48:56] BUT YEAH, I MEAN, I LIVE IN PETERBOROUGH.
[00:48:58] I HAD SAP FLOWING THE WEEK AFTER CHRISTMAS FOR US BECAUSE IN
[00:49:02] ORDER TO SAP TO FLOW NEED SUCH A
[00:49:06] TWO THINGS. ONE, THE TREE NEEDS TO BE DORMANT UNTIL YOU NEED THAT
[00:49:10] WEATHER PATTERN. SO THERE ACTUALLY ARE PEOPLE WHO
[00:49:14] TAP IN NOVEMBER BECAUSE WE ACTUALLY IF YOU IMAGINE NOVEMBER
[00:49:16] GOING INTO THE WINTER, WE HAVE THAT SAME FREE STAR CYCLE THAT YOU HAVE.
[00:49:20] THE TREES ARE DORMANT AND YOU WILL GET SAP. SO IF YOU GO OUT THANKSGIVING OR
[00:49:24] WHATEVER THAT WEATHER LOOKS ABOUT RIGHT FOR SAP FLOW AND TAP
[00:49:27] A TREE, YOU'LL GET SAP AND YOU CAN BOIL THAT SAP DOWN AND MAKE
[00:49:31] SIRUP BE NO DIFFERENT. WHAT HAPPENS, THOUGH, IS THAT
[00:49:34] THOSE TAP ONCE YOU TAP A TREE, THERE'S A THERE'S A ESSENTIALLY
[00:49:37] LIKE A A TIMER THAT SORT THAT
[00:49:39] STARTS AND WHERE THAT TREE WILL START TO HEAL, THAT TAP WILL
[00:49:42] STOP FLOWING AT THAT POINT. AND THAT HAS EVERYTHING TO DO
[00:49:47] WITH THE WEATHER AND THE GROWTH OF MICROBES ESSENTIALLY, AND
[00:49:51] MICROBIAL GROWTH ACTUALLY PLUGS UP THE LITTLE WOODEN VESSELS IN
[00:49:54] THE TREE OVER TIME. AND ONCE THOSE GET PLUGGED UP,
[00:49:57] THE SAP STARTS FLOWING. SO IT'S NOT THAT THAT WOULD
[00:50:00] ACTUALLY HEALS IT JUST GET PLUGGED UP SO THAT MICROBIAL
[00:50:03] GROWTH IS DICTATED BY WEATHER AND HOW HOT THINGS GET. SO IF IT GETS REALLY HOT IN
[00:50:07] MARCH, LET'S SAY THAT GROWTH IS GOING TO EXPLODE AND THEN YOU
[00:50:11] HAVE YOU HAVE THOSE TADPOLES DRYING UP.
[00:50:12] SO IF YOU IF YOU TAP TOO SOON,
[00:50:16] YOU CAN YOU MAY HAVE A REALLY BAD JANUARY THAW THAT WAS REALLY HOT FOR A LONG TIME.
[00:50:19] AND YOU ACTUALLY CAN LOOSEN PRODUCTION THAT WAY. BUT THOSE BIG PRODUCERS
[00:50:22] DEFINITELY HAVE TO TAP EARLY BECAUSE THEY HAVE TO CATCH ALL THOSE TREES BEFORE THE SEASON
[00:50:26] EVEN STARTS. WITH THAT, YEAH, YOU ALSO HAVE
[00:50:28] THE RISK OF HAVING ALL MY GROWTH IN THE TUBING, WHICH WOULD THEN
[00:50:34] BE BECAUSE YOU HAVE BACTERIA IN THE TUBE.
[00:50:38] YEAH, THE, THE TUBING IS DESIGNED SO THAT THE SAP BOLT
[00:50:42] SHOULD FULLY EVACUATE SO IT'S NOT SITTING IN THE TUBING FOR A
[00:50:44] VERY LONG TIME.
[00:50:46] AND SO THE THAT THOSE MICROBES
[00:50:50] ARE YOU KNOW, THEY'RE HERE. IT'S NOT IT'S NOTHING BAD OR ANYTHING THAT'S JUST JUST
[00:50:54] AMBIENT. BUT YOU KNOW, BACTERIA AND YEAST MOLDS THAT WE HAVE OUT IN THE IN
[00:50:58] THE IN THE WORLD. AND SO IT DOESN'T GET INTO THE SIRUP, YOU KNOW, THE SIRUPS
[00:51:01] BOILED AS WELL. SO YOU DON'T LOSE THAT EITHER.
[00:51:03] BUT YEAH, PART OF THE SUGARING
[00:51:07] PROCESS IS HAVING THAT TRYING TO BE AS CLEAN AS POSSIBLE.
[00:51:09] THAT MEANS HAVING, YOU KNOW, CLEAN EVAPORATE PANS, CLEAN COLLECTION CONTAINERS, CLEAN TO
[00:51:14] BEING CLEAN TAPS AS WELL. YEAH, IT'S SO COOL.
[00:51:19] THANK YOU.
[00:51:20] SHOWED THE GRAPH OF HOW FAR
[00:51:24] SUGARING GOES. IS THAT SORT OF THE LIMIT OR NO
[00:51:28] PUN INTENDED, IS IT TAPPED OUT? YEAH.
[00:51:31] OH, THE MAP OF THE UNITED STATES. YEAH. YEAH.
[00:51:34] SO THAT'S THE RANGE OF SUGAR MAPLE. AND WITHIN THAT RANGE, I WOULD,
[00:51:38] I WOULD PRETTY MUCH EVERY STATE HAS SOME SORT OF, YOU KNOW, I
[00:51:42] WON'T SAY INDUSTRY BUT YOU KNOW
[00:51:44] INTEREST IN MAKING MAPLE SIRUP OHIO ONE TIME WAS ONE OF THE
[00:51:47] LARGEST PRODUCERS OF MAPLE SIRUP IN THE NATION.
[00:51:51] YOU COULD IMAGINE BECAUSE, YOU KNOW, LATE 1800S, A LOT OF FARMS ACTUALLY HAVE A LOT OF SUGAR
[00:51:55] MAPLE THERE AS WELL. WEST VIRGINIA HAS SEEN A REBIRTH
[00:51:59] OF SUGARING IN THE APPALACHIANS.
[00:52:01] AND SO THEY CERTAINLY THERE
[00:52:07] CERTAINLY IS THAT GROWTH. AND WE SEE IT THROUGHOUT THE WHOLE RANGE.
[00:52:11] OBVIOUSLY, NOT EVERY SINGLE SUGAR MAKE MAPLE IS TAPPED.
[00:52:13] NEW YORK STATE WOULD BE BY FAR THE BIGGEST PRODUCER OF MAPLE
[00:52:18] SIRUP IF EVERY SINGLE TREE WAS TAP BECAUSE THEY HAVE MORE
[00:52:20] MAPLES THAN VERMONT DOES OR NEW HAMPSHIRE DOES LIKE THAT.
[00:52:25] YEAH, I'VE OR WE'VE NOTICED
[00:52:28] QUITE A BIT OF STRESS IN THE TREES AND BEECH TREES AND ASH
[00:52:31] TREES IS MAPLE TREE SUSCEPTIBLE
[00:52:33] TO ANY KIND OF STRESS PROJECTED OR HOW IS THAT?
[00:52:38] YEAH. YEAH. WHAT'S HAPPENING THERE? YEAH. SO WITH, WITH ASH AND BEECH,
[00:52:42] THOSE ARE 2 TO 2 SPECIES THAT ARE EXPERIENCING SOME NON-NATIVE
[00:52:47] PATHOGENS. SO EMERALD ASH BORER, VERY COMMON ONE, ESPECIALLY IN THE CONQUERED AREA, HAS BEEN HERE
[00:52:50] FOR YEARS AND SO YOU HAVE A 13 THAT'S A NON-NATIVE INVASIVE
[00:52:54] BEETLE THAT'S KILLING THE ASH AND THEN BEECH FOR VERY LONG AND
[00:52:58] HAS HAD BEECH BARK DISEASE.
[00:53:00] BUT NOW RECENTLY HAS BEECH LEAF DISEASE.
[00:53:03] AND SO THAT TREE IS IT'S
[00:53:06] UNCERTAIN WHAT WILL HAPPEN TO THAT TREE. BUT THAT THAT'S A NON-NATIVE.
[00:53:09] WELL IN THE CASE OF BEECH LEAF DISEASE, THAT'S A NEMATODE.
[00:53:11] IT'S A MICROSCOPIC ROUNDWORM THAT THAT AFFECTS THE BUDS OF
[00:53:15] THE BEACH TREES. THAT'S WHAT CAUSED THAT CAUSES THAT DECLINE.
[00:53:19] AND THAT CAME OUT OF NOWHERE. WE JUST LIKE IF YOU SHOWED UP ONE DAY.
[00:53:23] AND SO WITH GLOBAL TRADE AND
[00:53:25] PEOPLE MOVING AROUND EVERYWHERE, IT'S IT'S TOUGH TO CONTROL WHAT
[00:53:29] COMES IN AND OUT OF THE UNITED STATES IN TERMS OF THAT BECAUSE
[00:53:32] WE ARE ALSO SETTING OUR DISEASES AND PESTS TO OTHER PARTS OF THE
[00:53:36] WORLD AS WELL. AND SO THERE'S NOTHING ON THE
[00:53:39] HORIZON RIGHT NOW. THERE'S NOTHING LIKE IN OHIO THAT WE'RE WORRIED ABOUT COMING.
[00:53:43] THE ONLY THING THAT WOULD BE A BIG CONCERN IS ASIAN LONGHORNED
[00:53:45] BEETLE AND SO THAT'S BEEN AROUND THE UNITED STATES FOR QUITE A WHILE NOW.
[00:53:49] WORCESTER HAD AN OUTBREAK THAT WAS THE CLOSEST ONE.
[00:53:51] AND THAT OUTBREAK WAS CONTAINED. IT'S A BIG BEETLE.
[00:53:54] IT DOESN'T MOVE VERY FAR IF YOU'RE FAMILIAR WITH A PINE
[00:53:58] SAWYER BEETLE, THAT'S THAT'S
[00:54:00] WHAT WE IT'S A NATIVE COUSIN OF THE PINE SORRY, BEETLES, NATIVE TO NEW HAMPSHIRE, BUT LOOKS JUST
[00:54:04] LIKE IT. BIG, BIG BEETLE. AND SO THAT'S.
[00:54:07] THAT'S BEETLE. THAT WOULD REALLY IMPACT SUGAR. MAPLE.
[00:54:10] BUT THAT'S ONE THAT HAS A BRIGHT SIDE BECAUSE IT CAN BE CONTROLLED WITH THE RIGHT RIGHT
[00:54:14] PRACTICE. BUT YEAH, WE DON'T KNOW ANYTHING
[00:54:16] AT THIS POINT, SO WE'LL JUST KNOCK ON WOOD.
[00:54:20] YEAH, YEAH. SO I HAVE A GOOD QUESTION
[00:54:22] BECAUSE I FOUND THAT FASCINATING.
[00:54:25] YOUR SAPLING EFFORT WITH THE STATE OF VERMONT OR WHOEVER DID IT IN VERMONT.
[00:54:29] WHAT DO YOU FIND OF THE MATURATION OF THE TREES ONCE
[00:54:33] THEY HAVE BEEN USED UP AS
[00:54:36] SAPLING SAP PRODUCERS? YEAH.
[00:54:39] YEAH, YOU IMAGINE SO IF YOU EVER IF YOU HAVE A TREE LIKE THAT, YOU KNOW, THAT'S QUITE OFTEN
[00:54:43] BELOW THE CUT THERE'S A EXPLODE OF NEW GROWTH THAT COMES OUT.
[00:54:47] THE OTHER PART WHEN YOU CUT TREE LIKE THAT TOO IS THAT THERE'S
[00:54:50] SOME CALLOUS WITH IT THAT GETS CREATED BY THE WOOD JUST DRYING
[00:54:53] OUT BECAUSE THERE'S THAT WOUND THAT'S THERE.
[00:54:55] SO PROBABLY ABOUT 8 TO 12IN FROM
[00:54:58] THAT CUT DOWN IS DEAD AS WELL.
[00:55:00] AND SO SO EVERY TIME YOU CUT THAT TREE, IT'S GETTING SHORTER
[00:55:04] AND SHORTER. BUT THE IDEA IS THAT YOU
[00:55:06] CULTIVATE OTHER SPROUTS FROM THAT ROOT SYSTEM.
[00:55:09] SO YOU'RE ACTUALLY, IN THEORY, MAY HAVE SOMETHING TO WORK WITH
[00:55:12] FOR A VERY LONG TIME VERSUS JUST LIKE FIVE YEARS OF JUST CUTTING IT DOWN FIVE FEET.
[00:55:17] BUT THAT REALLY HAS A FULLY BEEN
[00:55:19] DEVELOPED JUST BECAUSE THAT THAT THAT TAPPING TECHNIQUE WAS JUST
[00:55:22] LIKE PROOF OF CONCEPT TYPE OF DEAL WITH THAT JUST TO SEE IF IT WOULD WORK OUT OF CURIOSITY WITH
[00:55:27] THAT. YEAH SO IT'S A WILD IT'S A WILD CONCEPT. HERE WE HAVE A QUESTION OVER
[00:55:32] HERE THAT'S I HEAR.
[00:55:37] YOU GUYS THERE IS A VERY AMUSING
[00:55:42] FOLK SONG ABOUT MAPLE SIRUP SUGARING.
[00:55:45] AND THE FIRST LINE IS DOUBLE LOOP.
[00:55:48] BUBBLE, BUBBLE, BUBBLE GOES TO SERVE IN THE PAN MAKING MAPLE
[00:55:54] SIRUP IF YOU CAN. AND YOU CAN PROBABLY FIND IT ON
[00:55:58] YOUTUBE. OKAY. YEAH, GREAT. THANKS. YEAH, THANKS FOR THAT.
[00:56:02] MY FAVORITE SUGARING SONG IS PETE SEEGER'S MAPLE SIRUP TIME.
[00:56:05] UNLESS YOU EVER HEARD THAT ONE. THAT'S A GREAT IF YOU.
[00:56:09] WELL, I'M DRIVING MY SAP TRUCK AROUND USER WILL LISTEN TO THAT
[00:56:12] SO YEAH THAT'S A GOOD ONE IF YOU HAVEN'T HEARD THAT ONE UP. YEAH. GOOD.
[00:56:18] OKAY. GREAT. OKAY. WELL, THANK YOU.
[00:56:22] OH, YEAH, YEAH.
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