Harvesting maple sap and boiling it down into syrup is an old tradition in Vermont. When winter turns into mud season the sap starts to run. Some collect it the old fashioned way - hand-drilled taps in the maple trees dripping into galvanized buckets, horses driving through the sugarbush pulling the collecting vat, gathering the harvest by hand and pouring it in, then hauling the sap to the sugarhouse where a wood-fired boiling pan steams off 34 gallons of water for every gallon of syrup that is made. This book pictures a tradition of March in Vermont where big Percherons are used to work the sugarbush and maple-fired boilers make the syrup.
Gerry Davis is a photographer with a great love for the Vermont countryside, hill farms, sailing, seacoasts, church, fishing, and particularly people at work and at play. He takes great pleasure in sharing images of special times and special places. He works as a Professor of Medicine at the University of Vermont and a lung disease specialist at Fletcher Allen Health Care in Burlington. He is a transplanted “Flat-Lander” who came to Vermont almost 40 years ago; in another 2 generations his family will be “natives”.
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POPPE CELEBRATION Published July 25, 2012
SAUMON GASPESIE Published August 22, 2011
San Francisco Scenes - 2011 Published June 26, 2011