By Kat Hallett
For many Canadians, a trip to the local sugar camp is a spring-time tradition. We’ve wandered through maple stands with trees too big to hug that are tapped and rigged with a few metal buckets. We’ve stood in awe watching hundreds of litres of sap gush out of blue tubing into a holding tank the size of a small house. We’ve drank that deliciously sweet liquid―somewhere between sap and syrup―still warm from the boiler, and we’ve purchased way too many maple candies and hidden them away to enjoy year-round.