EDEN TWP. — It begins with tapping 120-year-old sugar maples, hanging 70-year-old metal buckets on the spouts and — a key step in the process — patience.
When the weather is right, the sap will run. But sometimes it takes time for the trees to fill the buckets.
Creating Schram’s Pure Michigan Maple Syrup is a family affair.
Albert Schram and Tanya Cameron, with the assistance of their 3-year-old son Henry, start collecting sap around Valentine’s Day.
As of March 17, they were half-way through the season, Schram said.
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