When Takeya Kaburaki took ownership of the Auberge de la Pente Abrupte, in the town of Sainte-Paule in Quebec's Gaspésie region, he knew he wanted to master maple syrup production from top to bottom.

Now that the days are warming and the nights are still cool, sap is flowing and signs of spring are here in Ontario. A couple of years ago we started making maple syrup on 25 acres in the heart of ...

The history of maple syrup in this land dates back to the Indigenous Peoples who taught early settlers how to pierce trees for “sweet water.” Since then, the liquid gold has become a shorthand for ...

From late November to early March, Ella Smoot can usually be found in one of two places: the forest or the sugar shack. Like all maple syrup producers, her winter is a rush of running sap—cold ...

Sugaring season is still several months off yet, but American maple syrup producer Emma Marvin is already thinking about selling her syrup into the Pacific. “Japan and South Korea certainly offer ...

When sugar shacks get busy boiling maple sap into liquid gold, we know spring is around the corner. The annual ritual has taken place for thousands of years, beginning with the Indigenous peoples who ...