My dad has maple syrup running in his veins. Not really, of course. But maple syrup might work better than his blood that keeps clotting.
He grew up with a sugar camp in his back yard. He could tell winter was wearing down when his dad started tinkering around in the sugar camp, gathering the spiles that pierced the trees, washing the 900-some keelers that caught the sap, and firing up the evaporator.

In his teens, he guided horses under the maple trees on the wooded, steep, sometimes snowy slope to the Casselman River collecting the sap. He tended the fires to boil the sap into syrup—forty gallons of sap to make one gallon of syrup.
Even when he moved 500 miles from the sugar camp, from the country to the city, he had a nose for sugaring weather, night time temperatures dropping below freezing and day temperatures in the forties. And he still had a taste for the real stuff. Mrs. Butterworth’s sweet, buttery syrup not making the grade.
Now he’s ninety-four, in assisted living, and taking each step at great cost. His body is failing him, but his mind is still razor-sharp. At the retirement center, people are curious about my dad and that mind of his. So they ask him questions. And someone found out about my dad and his love for maple syrup.
If you walk into that retirement center, across the dining hall, through the kitchen, and into the pantry, you will find a can of pure maple syrup purchased by the kitchen. On that can is a label. On that label, the dietician has written my dad’s name. Whether it’s on pancakes, in oatmeal, or over cornbread, my dad gets what’s been running in his veins—pure maple syrup.

