By Lorraine Mallinder Quebec, Canada
Now that Canada's harsh winter has given way to spring, the annual ritual of gorging on maple syrup has begun. While most farms have adopted modern technology, there are still a few people making maple syrup the old-fashioned way.
It's a vision of perfect Canadiana. Walking in thick fog through a maple forest, there's still snow on the ground but the thaw has set in and sugary sap is rising up through the trees, dripping into tin buckets attached to the trunks.
I make my way to a log cabin. Inside, standing by a roaring fire, is Pierre Faucher who greets me with a silent "ho, ho, ho," rolling his head back and forth, his eyes filled with amused interest.
Faucher is the owner of what Canadians call a "sugar shack" where maple syrup is made. (...)
Continue reading: link