Tapping into Tradition: LCS Students Embrace Maple Syrup Season

Just before March Break, an age-old tradition unfolded across our campus as Mr. Hart extended an invitation to students to join him in the time-honoured practice of collecting maple sap from the trees on our campus.

As temperatures fluctuate between cold mornings and warm evenings, the magic of maple syrup production begins. The sap, essential for syrup, flows from the trees when pressure builds inside them due to these temperature extremes. Once tapped, maple trees can yield a steady flow of sap, typically lasting from six to eight weeks.

However, the temperatures this winter have been slightly warmer than normal. With warmer temperatures, the pressures inside the maple trees begin to diminish. Consequently, the sap flow dwindles, potentially leading to a smaller syrup yield this year compared to previous seasons.

Yet, despite the anticipated challenges, this activity remains an enriching and educational experience for our students. Engaged in every aspect of maple syrup production, our students delve into the process with enthusiasm. From tapping trees to collecting sap, boiling it into syrup in the sugar shack, bottling the syrup with custom-designed labels, and even selling the finished product at school events like Home to the Grove, our students immerse themselves in the full cycle of maple syrup production.

Beyond the delectable end product, this hands-on endeavour fosters a deep appreciation for nature and the value of traditional practices. It instills invaluable lessons in teamwork, responsibility, and environmental stewardship, all while creating memories that will last a lifetime (or, at least, that’s what our alumni tell us!).

As we embrace the sights, sounds, and flavours of the maple syrup season, we celebrate the spirit of collaboration and learning that defines our school community.