Its the Sap Sappiest Time of the Year: Shelburne Sugar Work’s Commitment to Family and Maple
New visitors and friends alike make their way through Shelburne Sugar Works, eager to try a maple treat such as the fan-favorite, maple creme donut, or perhaps the ever-popular, maple hot dog. While the visitors may not be here to see how the sausage gets made, many interested guests peer over the vats of boiling sap while Matt Fischer eagerly gives a family history lesson on the sugar house, as well as explain the process of making some of Vermont’s finest maple syrup.
The Shelburne Sugar House was originally founded by Marjorie Palmer in the 1940s, who used the syrup she made as a replacement for sugar because of World War II rations.
“I would call her the First Lady of Vermont Sugar Making,” said Matt Fischer.
Now, nearly 80 years later, that same feeling of family reverberates within the sugar house. Steve Palmer greets each guest by the door while his sister works behind the counter and her husband, Matt Fischer continues to tend to the syrup.
For Gene and Sue, visitors and old friends who love to keep coming back, there’s something extra special about syrup being made right in front of you.
“I think when you have the like the spirit of this with a small jar that you can tell is being actually farmed instead of the mass production ones, I think it’s a lot better.” Said Gene.
The sense of comradery does not just exist within the confines of the sugar house. For people working in other sugar houses across Vermont, the golden rule applies.
“Everybody's helping each other out. I got a call yesterday, I got a call the day before, “Hey I got an emergency can you come up and help me, or can you look at this.” So it's great, and other people do the same for me.” said Palmer.
Shelburne Sugarworks’ commitment to family and quality exemplifies the Vermonter’s pride in maple and affirms Steve Palmer’s belief that Vermonters make the “Best maple syrup in the world.”
All photos by Paloma Herrera.
