On February 22nd, at 11 am the topic will be sweet. Maple syrup was first collected and used by the indigenous peoples of North America. The practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing.
For Andy Bernardy, it’s a seasonal ritual, a traditional agricultural task, and a family affair. Bernardy learned the sugaring ropes as a youngster from his grandfather, Ralph Churchill, first at a great uncle’s farm in Charlemont, then on Oblong Road, where the young Bernardy grew up. Bernardy, who furthered his study of sugaring from his own father, the late Andy Bernardy, is now passing it along to his own eager youngsters, Elizabeth, 15, and Kate, 12.
Please note: In case of a snowstorm this lecture may be cancelled, as Andy’s other job is running a snowplow.
Here’s a sneak peak: