Lewis, Lovett and I ventured across Lake Champlain to Burlington Airport on a wet and drizzled Sunday to watch the planes land and take off, with a careful eye for the plane that was bringing Mama back home. The airport is small and we could see all the way down the terminal to where the stream of people were getting off of Mama’s plane. 

With the flare and excitement of a good movie we spotted her waving to us from the line of stoic travelers, and Lewis and Lovett jumped and waved back, then rushed to the security doors where they waited eagerly to hug her. Welcome home Racey. In all the ways you can imagine and in some ways I’m sure you cannot, I am grateful she is back home. I also appreciate the perspective that distance gives us, as two people who run a business together, work together, parent together and navigate a relationship together. 

How we make Maple Syrup: Tapping the trees (Part 1)

I put together a video on how we make maple syrup, and it was approaching feature length:) So I have decided to break it up into parts. This week we’ll start with the beginning of how we make our maple syrup: tapping the trees. Come along as I follow Chad in the sugar bush and learn how we tap trees, and what decisions we make when tapping and managing the health of our sugar bush.

Stay tuned for more on how we make maple syrup…