Course info

The maple syrup industry is a cornerstone of New England’s agricultural heritage and economy. The production of Maple Syrup in New England connects ecology, climate, and culture through one of the region’s most iconic forest products. But the practice of maple harvest has even deeper and earlier roots in Indigenous cultures of the Northeast. As climate change alters seasonal patterns, understanding and sustaining this tradition is important. In Agricultural Practicum: Maple Sugaring, students will participate in reviving the campus maple enterprise, including assessment of the existing sugarbush, identifying and tapping trees, collecting sap and managing the boil in final syrup production. Alongside fieldwork, we will explore the cultural history of maple harvest and production, and the plant pathology and forest health issues that affect maples in New England, including pests, diseases, and the ecological impacts of a changing climate. Students will also visit local maple operations to learn from industry experts sugaring techniques and production scales. This course integrates hands-on practicum with classroom-based learning, blending ecological insight, agricultural skill-building, historical context, and community engagement

This class is a practicum - expect half of the course to be hands on activity and learning by developing the Hampshire sugar bush and building our maple production system on campus in collaboration with Emily Landeck, Hampshire Farm Director. Half the class will contain discussion and learning on current and Indigenous land stewardship, tree physiology, climate change with Jenny VanWyk.