Maple Sugaring on Campus

The 2020 Sugaring season has begun! Nights are still cold but the days are warming up enough for our maple sugarmaker, Mike Ghia, to begin tapping trees this week.
On Wednesday, February 26 Mike met with students from Ms. Armiger's AP Environmental Science class to discuss the science of sugaring. Lauren Eppinger ’20, Ellie Matte ’20, Nate Gryczka ’21, Jerry Lin ’20, and Cam Cohen ’20 learned how to identify sugar maple trees by their buds, bark, and branching structure since leaf ID isn't an option this time of year. 

The students also learned how to measure the sugar content of sap using a refractometer. Everyone was quizzed on their knowledge of the most important chemical reaction in the world.  CO2 + H20 >> sunlight >>  C6H1206 + O2 .  That's right -- photosynthesis. Photosynthesis is the reason we have maple syrup, breathable air, and every other fruit, vegetable, grain, and meat product we've ever enjoyed. 

Mike is hoping for students and faculty to get involved over the coming weeks as he collects sap from the buckets and boils it into syrup at our sugarhouse. Students can earn their community service hours for participating. Any day students interested in staying involved over the spring break should contact Ms. Armiger at carmiger@vermontacademy.org.
Back
Vermont Academy is a coed college preparatory boarding and day school in southern Vermont, serving grades 9-12 plus a postgraduate year.