March 6, 2024
In a secluded corner of North Oshawa, nestled amidst towering pines and a clear, meandering creek lies Camp Samac. This isn’t just any Scouts Canada Campground; its a hub of innovation and sustainability where Camp Staff have set up a maple syrup operation and are now tapping into nature’s sweetest secret – pure maple syrup.
After attending a How-To’s of Maple Syrup workshop, the Camp Ranger Brad and Camp Warden Darryl learned the art of tapping, collecting and processing sap, transforming it into the rich, amber-coloured syrup that graces breakfast tables worldwide. It’s a labour of love that teaches patience, teamwork and a deep appreciation for the environment.
“Maple syrup is more than just a product; it’s a symbol of our connection to nature and our stewardship for the environment.” Camp Ranger Brad says.
Maple syrup was first made by the Indigenous peoples of Northeastern North America. The process begins in early spring when the winter chill begins, and the maple trees awaken from their slumber. With modern techniques and drills and buckets, the majestic sugar maple is tapped, carefully extracting sap that flows like a lifeline through the tree. The clear liquid is then boiled to remove as much of the water as possible using an evaporator.
Camp Samac isn’t just focused on syrup production, it’s also a model of sustainability. Scouts and campers will soon be able to explore and learn in the new state-of-the-art Nature Centre, opening in a matter of weeks. Youth will be taught the importance of responsible forestry practices, ensuring that the delicate balance of the ecosystem is preserved for generations to come.
Although the first year of maple syrup produced a successful batch of sweet, golden syrup, the short season is quickly coming to an end. We are looking forward to next season and will be saving all equipment and tools and are planning to expand the operation to one day be able to have demonstrations for youth during the evaporation process.