It's Maple Syrup time at Laraway

     Tap the trees.  Boil the sap.  It's maple time at Laraway.  Maple season starts in Vermont in spring when days grow warmer while nights remain below 32 degrees Fahrenheit.  This temperature pattern triggers the flow of sap.  Laraway tapped several of its sugar maples, releasing a steady flow of sweet, sticky sap.
     Wandering downstairs to Laraway School, one encountered a large pot of sap starting to heat up on a boiling station outside one of our science classrooms.  Hours of boiling removes excess water content, thus resulting in sweet, concentrated syrup.  Care must be taken to maintain the boiling point while guarding against burning the sap. 
     Teaching kids about the maple syrup process is one way in which Laraway integrates hands on activities while exposing students to science and ecology.  What's the best part of this process?  Students get to enjoy the fruit of their labor, enjoying the sweet flavor of freshly boiled syrup!