>> Tati: YEAH. >> Jason: CORONAVIRUS PRIME-TIME
SPECIAL.
SPECIAL. >>> NOW THAT YOU AND THE FAMILY
HAVE MORE TIME TOGETHER AT HOME,
YOU MIGHT CONSIDER MAKING THE
WEEKDAY BREAKFAST MORE SPECIAL.
>> Tati: WHIPPING UP FRENCH
TOAST, PANCAKES OR WAFFLES.
>> Jason: PURE MAPLE SYRUP IS
THE WAY TO TIP IT OFF AND IT’S
IN SEASON.
IN SEASON. >> Tati: MICHELLE OLIVER WENT
OUT TO THE NATURE CENTER IN
BLOOMFIELD TO FIND OUT HOW IT’S
MADE.
MADE. ♪
♪ >> Michelle: HERE, YOU MAKE
MAPLE SYRUP AND IT COMES OUT OF
TREES LIKE THIS ONE?
>> THAT’S RIGHT.
WE HAVE 200 SUGAR MAPLES AND
WE’RE LUCKY ENOUGH TO HAVE THAT
MUCH IN THIS LOCATION.
IT’S ABOUT AS SIMPLE AS YOU CAN
IMAGINE.
IMAGINE. WE TAKE A LITTLE BIT OF SAP OUT
AND BOIL IT UNTIL IT’S READY.
>> Michelle: SO YOU BROUGHT
TOOLS.
TOOLS. WHAT DO WE NEED TO DO?
>> WE HAVE ESSENTIALLY A BASIC
DRILL AND WE’LL DRILL THE HOLE
AT A SLIGHT ANGLE UP, SO THAT
THE SAP WILL FLOW DOWNWARD.
AND ONE HAND ON THE HANDLE AND
THEN CRANK.
THEN CRANK. THAT’S ABOUT FAR ENOUGH, RIGHT
THERE.
THERE. AND THEN WE’RE GOING TO POUND A
HOLLOW TUBE KYLED A STYLE, INTO
THAT HOLE.
THAT HOLE. TAP THAT IN.
>> Michelle: OH, IT’S DRIPPING,
YAY!
YAY! >> TAKE THE BUCKET AND SLIDE IT
OVER.
OVER. IT HAS A KNOB THAT WILL HOLD IT
AND WE HAVE A LID.
IT KEEPS RAIN, SNOW, BUGS, BIRDS
OUT, AND THE SAP WILL DRIP INTO
THE BUCKET UNTIL WE COME AND
GATHER IT.
GATHER IT. >> Michelle: IT CAN TAKE 6 HOURS
TO A COUPLE OF DAYS FOR THE
BUCKET TO FILL.
AND THEN THEY GRAER IT UP AND
PUT IT INTO A HOLDING TANK NEXT
TO THE SUGAR SHACK.
IT SMELLS AMAZING IN HERE!
>> THIS PAN WAS A GREAT
INVENTION AND HAS A PATENT
DATING BACK TO THE 1890s.
>> Michelle: BOIL THE SAP UNTIL
IT BECOMES SHIRP.
FOR 40 BUCKETS OF SAP ONLY ONE
BUCKET OF SYRUP IS PRODUCED.
>> THERE’S A BOX OVER THERE THAT
CONTROLS THE LEVEL OF THE SAP.
AND THEN EACH OF THESE CHAMBERS
IN THE PAN ARE CONNECTED TO EACH
OTHER.
OTHER. >> Michelle: AS WE MOVE THROUGH
THE CHAMBERS, IT’S MORE AND MORE
CONCENTRATED.
CONCENTRATED. IT’S LIGHTER OVER HERE AND
DARKER AS YOU GO DOWN.
>> IT’S MORE DENSE AS IT BOILS.
THEY HAVE OPENINGS, EXCEPT THE
VERY LAST ONE.
I HAVE IT PLUGGED OFF FROM
EVERYTHING ELSE, SO THAT IS
WHERE THE SYRUP IS MADE.
I’M TESTING THE MAPLE SYRUP TO
SEE IF IT’S READY.
AND THE TEST IS, HOW DOES IT
DRIP?
DRIP? AND IF IT DRIPS MORE SLOWLY THAN
WATER, THAT’S A GOOD SIGN IT’S
READY.
READY. SO WHAT I’M GONNA DO IS OPEN
THIS SPOUT RIGHT HERE AND THE
HOT SYRUP WILL DRAIN THROUGH TWO
FILTERS INTO MY BUCKET BELOW.
>> Michelle: AFTER IT COOLS, WE
GET TO DO MY FAVORITE PART...
TASTE IT!
TASTE IT! >> CORN SYRUP HAS ARTIFICIAL
THICKENS AND OTHER CHEMICALS.
REAL MAPLE SYRUP DOESN’T HAVE
THAT.
THAT. AND PEOPLE ARE PRICED HOW WATERY
IT APPEARS, BUT THE FLAVOR IS
WHAT YOU’RE AFTER.
IT’S GREAT!
IT’S GREAT! >> Michelle: I’M GONNA TRY IT
OUT.
OUT. OH MY GOSH!
OH MY GOSH, IT’S SO STRONG, SO
GOOD!
GOOD! >> WE COLLECT CLOSE TO A
THOUSAND KANLS AND LAST YEAR
MADE ABOUT 25 GALLONS OF SYRUP,
AND WE’RE NOT IN IT FOR
QUANTITY.
QUANTITY. WE’RE HERE TO DEMONSTRATE HOW
IT’S DONE.
IT’S DONE. >> Tati: THERE IS NOTHING LIKE
REAL MAPLE SYRUP.
>> Jason: I THOUGHT I WAS A LOG
CABIN GUY UNTIL I TRIED THE PURE