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The tapping of the maple trees is a special time of year that marks the beginning of the foraging year. After a short work bee to get the sap collected and boiling, a ceremonial firelighting with a bowdrill, Join us for a delicious brunch of acorn pancakes, farm fresh eggs, organic bacon, coffee, chaga tea or chai, and more. Followed by a fireside celebration of Maple through song, stories, and gratitude. Check out our dirt cheap sugaring set-up, and learn about how to get down to maple sugar. Some people use it as their only sugar all year long, and this was the main objective of Algonquin sugaring, as it is easier to store than syrup.

Take some half-syrup home to finish on your stove, or stay a bit longer and help us inoculate our mushroom logs for shitakis and crack some acorns for the next batch of acorn flour.

Suggested donation: $25 adults, $15 children

Your Instructor

Pierre Blin

Pierre Blin

“His classes are so awesome! I’ve learned so much from Pierre. A good teacher teaches the love for learning that will drive you to want to learn more and that’s exactly what Pierre has done for me. I can’t speak highly enough of his classes.”

Pierre has been studying nature and wilderness skills for close to 30 years, with a focus on foraging and bushcraft of all types.

- Brenda Duke

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