At the LoGuidice Educational Center, the late-winter tradition of tapping maple trees came alive in the hands of students enrolled in the Conservation/Natural Resources Management program through Erie 2‑Chautauqua‑Cattaraugus BOCES.
Juniors and seniors recently collected sap from nearby maples and carefully boiled it over several days, ultimately producing about seven gallons of golden syrup.
The process was more than just a lesson in science and patience. It also set the stage for a delicious collaboration. Culinary Arts students, led by instructor David Caccamise, used the syrup to prepare stacks of pancakes, turning their peers’ hard work into a community breakfast.
The tradition began last year when the two Career and Technical Education programs joined forces. The collaboration proved so successful that it has continued as an annual event.
Traditional maple syrup is made by collecting and concentrating the sweet sap of sugar maple trees. Toward the end of February and into early March, sugarmakers tap healthy trees in their sugarbush using buckets or tubing systems. A single tap can yield about 10 gallons of sap during the four- to six-week season, enough to produce roughly one quart of syrup.
Weather plays a key role, as extended freezes or warm spells can start or stop the flow of sap.
Collected sap is transported to a sugarhouse, where it is boiled in an evaporator to remove water and concentrate the sugar. The syrup is carefully monitored for proper density, then filtered and bottled.
At LoGuidice, Conservation instructor Taylor Beaver said his students were eager to participate again this year, with support from teacher aide Ericka Tenpas.
During the recent breakfast, juniors from the Conservation program visited the Culinary Arts kitchen, where pancakes were being prepared. The event gave students from both programs a chance to connect, share skills, and enjoy the literal fruits of their teamwork.
Students from other CTE programs, along with LoGuidice staff, also enjoyed the meal.
Afterward, each Conservation student took home some of the syrup they helped produce, while the remainder was sold to support the LoGuidice Future Farmers of America chapter. Beaver said the project combined hands-on learning with teamwork, making it both a tasty and educational experience.
