Tag: nature

Eating and Walking: Discovering Wheeler’s Maple Sugar Shack

April 18, 2025

We went to a sugar shack in April this year. April weather is ideal for maple syrup flow, which happens when nighttime temperatures are -5 °C and daytime highs are 5°C (24°F to 40°F). Such weather is a pleasure to walk about, especially in contrast with the much colder weather in February and March.

I enjoy visiting maple sugar farms for their restaurants, which serve delectable pancakes with freshly made maple syrup, sausages, and beans. And post-lunch, I enjoy strolling through the woods and checking out the maple trees’ syrup containers.

We went to Wheeler’s this year for our annual sugar shack trip and pancake feast. The hour-long journey was worthwhile; a sunny day with blue skies followed the snowstorm, leaving the fields white.

Maple sugar shacks now typically require reservations. Despite this, the restaurant had few patrons when we got there. I think the idea is to ensure enough seats if a busload of tourists arrives.

The coffee flowed endlessly at Wheeler’s, and the enormous pancakes were eight inches in diameter. Thinking I was hungry for lunch, I ordered a two-pancake meal with three sausages and a side of beans. It was too much food, so I knew I would need a long walk afterward to burn off the meal. I recalled visiting a different sugar bush where we sampled local beer with friends last year.

We found many trails outside and took the longest, five kilometers long. The snow covered the ground, with some icy patches in places. Only a few people were walking, and the silence in the woods was peaceful, perfect for yoga classes.

The history of this farm is fascinating. Vernon and Judy Wheeler purchased the farm and planted sugar maples, and they, along with their four children, still operate the farm today. It takes thirty years for the trees to be ready for tapping, and they tapped their first trees in 1978. They installed six hundred kilometers of plastic pipes to collect sap from forty thousand trees. Vernon’s local builder helped construct the restaurant using local wood, which opened in 1996. Vernon also wrote a book about the farm’s history, available in the restaurant’s lobby.

The Wheelers keep the farm open year-round for visitors, with the only exception being Christmas Day. Families enjoy exploring the farm during the summer by hiking the grounds, while cross-country skiing and snowshoeing are popular winter activities.

Syrup production involves boiling sap down to a 40:1 ratio. Boiling the sap further makes a sweeter, darker, and thicker syrup. Customers can choose from three grades of syrup, ranging from light to dark, when making their purchases

Previously, people boiled sap outside in large kettles to evaporate the water. Today, however, they use reverse osmosis to produce the syrup. The factory at Wheeler’s is open for inspection and features a large room with advanced equipment. A kitchen and a small shop offering maple syrup items are situated between the appealing post-and-beam restaurant and the factory.

Panels within the plant’s viewing area show information about the maple syrup industry. Canada provides over 80 percent of the global maple syrup supply, 90 percent of which originates from Quebec, and 4 percent from Ontario.

It was an Indigenous child who discovered maple syrup hundreds of years ago by sucking on the icicle of a branch from a maple tree. The sugary taste was delightful, a treat Indigenous people quickly learned to harvest. It took about a hundred years for them to develop the method of boiling the sap to create today’s sweet syrup.

The two museums on Wheeler’s farm are possibly the most interesting part. One museum displays hundreds of maple syrup artifacts, the other shows Mr. Wheeler’s extensive chainsaw collection. The chainsaw collection amazed me; there are over four hundred old models, some of which I recognized, while others were unfamiliar.

      
A couple of soulful llamas stared at us as we approached the museums. The presence of llamas on this farm, among other options, puzzled me.

Maple syrup is a quintessential Canadian product. I recall trips to Europe where we searched for gifts for family and friends to take with us. We often bought small jars of maple syrup. Thankfully, travel for fresh maple syrup is no longer necessary; our neighbours’ parents run a maple farm, and we can purchase fresh maple syrup from them at wholesale prices.

Exploring Munnar: A Tea Lover’s Paradise

December 22, 2024

A two-hour drive from the heat of Kochi brought us to Munnar, a hill station 1600 meters above sea level. With a population of 40,000, Munnar was a tourist destination for honeymooners, hikers, and tea connoisseurs. Dinesh took us to the Shamrock Hotel for overnight accommodation. From our Shamrock balcony, mountains and tea plantations were visible.

Munnar’s downtown market bustled with people. Although I assumed hill stations had limited shopping, I found the town market fascinating. There were various teas, coffees, and spices, like pepper, cloves, cinnamon, and cardamom. There were also wooden artifacts, handicrafts, fabrics, aromatic essential oils, homemade chocolate, and more. Stalls lined the streets, offering many things, from rice to pots to utensils. Although many items appealed to us, we had no space for additional purchases in our suitcases. But grabbing one of those fine-smelling coffees was in order. With coffee in hand, we strolled around the stalls offering fruits and vegetables neatly piled up, sweetening the air that was already perfumed by scents of spices and coffee.

A mosque was being renovated, and a Christian church was nearby. Walking, we saw drying sheets spread across open fields. I wondered if the locals would ever switch to using dryers.

A nearby attraction was the Tata Tea Museum, which opened in 2005 (until 2005, the Tata Group owned extensive tea plantations in this region). The exhibits explained the tea-making process and helped us understand what we saw on our field trip.

To harvest the tea plants, women plucked tea leaves into big sacks worn on their backs; supervising the women was always done by men. We watched this operation and attributed this division of roles by gender to historical precedent and/or class. When the sacks were full, the women transported leaves to the plant for size-based sorting. The next step was to remove the leaves’ moisture and then crush them. Further drying by blowing air through the laid-out leaves created oxidation. As leaves dry, their color changes and lighter brown leaves are harvested first for lighter teas. With further drying, the leaves turn darker for stronger teas.


After the museum guides explained the tea-making process, they offered samples of teas from light to darker varieties and provided a history of tea, the world’s most consumed beverage. The tea plant comes from India and China, with three varieties: China, Assam, and Cambodia. Of course, there are hybrids.

The Assam variety was cultivated in the Munnar area. This tea can reach twenty meters in height. It’s smaller after pruning and lasts up to four decades. When grown at elevations near Darjeeling in Assam or Munnar in Kerala, the tea leaves produce a variety of flavors.

I found an interesting description of a legend in the museum of how tea drinking started. The Hindu legend’s origin is attributed to a saintly priest, Bodhidharma. About 1,900 years ago, the eventual founder of Zen Buddhism was in the fifth year of a seven-year sleepless contemplation of the Buddha. Finding himself dangerously close to falling asleep, Bodhidharma snatched some leaves from a nearby bush and chewed them. He was immediately revived. Bodhidharma turned to these leaves, the leaves of a wild tea tree, whenever he again felt drowsy and was thus, according to legend, able to complete his seven years of meditation.


Note: The history of tea plantations in the Munnar area starts in the second half of the nineteenth century. The land was undeveloped until British resident John Daniel Munro came to Munnar in 1857. He thought of creating a plantation in the area and leased hundreds of square kilometers of land from the Poonjar royal family. In 1872, the Scottish Finley Muir Company acquired the local tea plantations. In 1964, the Finley Group collaborated with the Tata Group to form the Tata Finley Group, which became Tata Tea, Ltd. in 1983.