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A Sweet Tradition: Grade 5 Learners Tap into Maple Syrup Making

A Sweet Tradition: Grade 5 Learners Tap into Maple Syrup Making

At Old Trail School, every season brings new opportunities for exploration, discovery and hands-on learning in the heart of Cuyahoga Valley National Park—including winter!

Recently, our Grade 5 students embraced one of winter’s most time-honored traditions: making their own maple syrup. Guided by their teachers and watchful staff members, students embarked on a journey that connected science, sustainability and history, all while deepening their appreciation for the natural world. From identifying and tapping sugar maple trees right here on campus to collecting sap and carefully monitoring the boiling process, they experienced the full cycle of maple syrup production firsthand.

A bottle of Old Trail School maple syrup.

The process is both an art and a science, requiring patience and precision. Students learned how temperature fluctuations influence sap flow, how evaporation transforms watery sap into thick, golden syrup, and how indigenous peoples and early settlers pioneered the practice long before modern sugaring techniques.

Best of all, their hard work paid off—quite literally—with bottles of sweet, homemade maple syrup to share with the OTS community. 

Experiences like this are what make an Old Trail education unique, blending hands-on exploration with meaningful academic connections. By immersing themselves in the natural world, students gain a deeper understanding of science in action and the rich traditions that shape our region—all while having a little fun along the way!

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Exterior photo of Firestone Hall at dusk