I'm passionate about maple syrup. It's in my blood, as the saying goes.  I look forward to the late February weather with as much anticipation as our puppy waiting for her morning kibbles.

The maple industry is changing and there's a lot about it that has me concerned. The latest trends are toward huge operations that use high-brix reverse osmosis and oil-fired evaporators to produce bulk syrup. It's tough for small farmers to compete. Maple sugaring has been a steady source of farm income for many generations but consolidation is putting that at risk.

Maybe I'm nostalgic, but I want to see small farms continue the spring tradition of maple sugaring. Sugar houses should be filled with firewood and steam. Family, neighbors and visitors should be celebrating the end of the long, cold winter. I'm not talking about collecting sap on horse drawn sleds; I'm talking about factory farms not being the new norm. Retaining the maple sugaring tradition on small farms hinges on economic viability.

I started this business for two main purposes: to help small maple farmers compete in the emerging online maple marketplace and to bring delicious, single-source, farm-crafted maple syrup directly to the customers. We barely launched in November 2020. Phew! It's been a scramble but we really wanted to get the word out there and start helping maple farmers sell their syrup.

We work with other small farms who make maple syrup. Some modern technologies are used to improve efficiency, but we all keep our operations relatively small and we fuel with wood instead of oil. As farmers who are connected to our land, we work hard to ensure that our maple syrup production is sustainable for generations to come. 

Right now we are only offering maple syrup from a handful of farms. We will be bringing more and more farms into the fold over the coming weeks and months. Stay tuned for more exciting news!

Cory Krieg 

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