25 years ago, my parents tapped the maple trees on their sugarbush for the first time. They had just moved back to the States after serving in the Peace Corps for eight years in South America. Being from Chicago originally, my dad was familiar with Northern Wisconsin from vacationing up here with his family as a kid. He started looking around for land and stumbled upon the property they have now called home for 25 years.

It was way back in the woods- eleven miles from the closest town- and had nothing on it but a small log cabin, built with hand tools, and maple trees galore. I mean, TONS of maple trees. My dad’s dream of having a maple syrup operation was looking more realistic. They didn’t waste any time. They hobbled together a makeshift evaporator that first spring, and borrowed taps and pails from anyone who had some to spare.

My mom skimming the foam off the cooking sap – 1987

One of the beauties of maple syrup is that it can be made in a completely low-tech manner. The Native Americans made it using birch-bark “pails”. Over the years we have upgraded from the original cinder-block situation you see above, but it’s still a pretty basic operation: We tap the trees, the sap runs out into the pails, we collect the sap, cook it down, and syrup happens!

Little helpers: my God-brother Brady and me. Age 2 – 1987

My dad’s parents drove up from Chicago to taste the first batch. They love the Northwoods {honeymooned at a rustic lodge up here back when the only transportation to this “wild north land” was a train…unless you wanted to drive the whole way on a dirt road!} and ended up buying a summer cabin about a half hour away.

The operation expanded pretty quickly and my parents bought a draft horse to pull a sled through the woods to make collecting easier. At their most productive, they were tapping about 1200 trees. Customers navigated our 1/2 mile long logging-trail driveway to buy our syrup. We had a sign nailed to a tree half-way down it that read “Keep going, almost there!” because some people would chicken out and turn around thinking they were lost. “Who would live way back here??”

Now, 25 years later, we have scaled back to a comfortable number of 250 taps, and the second generation is gearing up to take a much larger role in the process.

Happy 25th birthday, Maple Moon!!!

Click here to see syruping posts from the past few years.