Traditionally, March is the busiest time for syrup producers in New England. As the days begin to warm, sugar-rich sap starts to flow upward from its winter storage in the trees’ roots to the twigs and buds; it is this sap that has been harvested for generations to produce maple products throughout the region. Sugaring has been going on in Hopkins Forest since the mid-80s when Williams College students constructed a sugar house in an existing maple grove. Food Storage, Homestead Survival, Outdoor, Ideas, Cooking, Emergency Preparation, Boiling Point, Water Purification, Drinking Water