International Year of the Woman Farmer: Sydney Shepard
Behind the Scenes: Maple Sugaring with Sydney
As winter begins to loosen its grip on Maine and the days slowly warm, one of the most anticipated seasons at Pineland Farms begins: maple sugaring.
As part of the International Year of the Woman Farmer, we’re highlighting the women behind the work—and for Sydney Shepard, a member of the grounds team, sugaring season is where preparation, persistence, and passion all come together.
An Unexpected Journey into Sugaring
When Sydney joined the grounds department in the spring of 2019, she had no idea maple syrup would become part of her job.
“I originally planned to just work for the season,” Sydney says. “I was focused on maintaining the landscaping around campus and the public garden.”
But after staying on through the fall, her work took an unexpected turn.
“That first winter, we spent weeks splitting what felt like an endless amount of firewood. At the time, I had no idea what it was all for.”
The answer came in early spring.
“Once we started boiling, it was immediately obvious why all of that work was necessary.”
Now entering her eighth year at Pineland Farms, Sydney has become an integral part of the sugaring operation.
Preparing for the Season
For Sydney, sugaring starts long before the first sap run. She and the team spend months preparing—splitting wood, scouting sugar bushes, and setting up collection systems throughout the property.
“We look for areas with a high density of sugar maples,” Sydney explains.
On sloped terrain, Sydney helps install lines that allow sap to flow downhill into collection drums. “We can drive right up and pump the sap into the truck.” In flatter areas, the work becomes more hands-on. Buckets are used to collect the sap by hand.
“In order to harvest sap from trees, it needs to be below freezing at night and above freezing during the day. Those cold temperatures at night cause a negative pressure in the tree that pulls water up from the ground through the roots, where it becomes sap. The next day, warm temperatures create a positive pressure that pushes the sap back down. Once we get those weather conditions, we go tap our trees.”
Each year brings new challenges, and Sydney has learned to expect the unexpected. “This year was pretty cold, so we tapped at the end of February and didn’t really start boiling until mid-March,” she says. “Last year, we started in late January. Every season is different.”
A Day in the Life During Maple Season
During sugaring season, Sydney’s days revolve around timing and constant attention to detail. Some mornings begin with collecting sap, while others start in the sugarhouse continuing a boil from the previous day.
“Because sap spoils if it sits too long, we have to process it as quickly as possible.” Once the sap reaches the evaporator, the pace picks up. Wood is added to the stove every five to seven minutes.
Sydney helps monitor the entire process as sap transforms into syrup. It takes about 40 gallons of sap to produce one gallon of syrup.
The final stage requires precision. “We’re aiming for 66% sugar content,” Sydney says. “Temperature can vary depending on barometric pressure, so we rely on sugar percentage.”
When it’s ready, Sydney helps “draw off” the syrup – which means cracking the valve and allowing the syrup to pour from the evaporator until it drops below temperature. “There’s nothing better than getting a draw that lands right on the money.”
The Most Rewarding Parts of the Process
For Sydney, the sugaring season offers both quiet moments and high-stakes ones. “Walking around tapping trees is one of my favorite parts,” she says. “It’s really peaceful.”
On the other end of the spectrum is the draw-off. “It’s incredibly satisfying when everything comes together perfectly.”
Sydney doesn’t shy away from the physical demands of the job. From splitting wood to hauling sap through deep snow, the work is constant. “It’s physically demanding, but it all pays off,” she says.
One of the best parts? Getting to taste the results. “We sample the syrup every time we draw off, so you’re constantly reminded why you’re doing it.”
Connecting Visitors to the Process
Beyond the work itself, Sydney especially values the opportunity to connect with visitors. “I love talking to people who know absolutely nothing about sugarmaking,” she says. She often sees firsthand how surprising the process can be. “People are amazed that something that looks like water coming out of a tree turns into syrup.”
Sydney also plays a role in helping visitors see sugaring as something accessible. “You don’t need fancy equipment – there are all sorts of ways to make your own evaporator at home.”
Through these conversations, Sydney helps bridge the gap between people and the food they enjoy – that education is a key part of the broader mission at Pineland Farms. “Every year we talk to more and more people who have tried it out themselves, and that brings me a lot of joy.”
Women in Agriculture
As a woman working in agriculture, Sydney is part of a long history—one that is becoming more visible today. “Women have always worked in agriculture,” she says. “But we’re still certainly in the minority.”
Sydney has experienced some of the challenges that come with that. “There’s often an assumption that this kind of work is better suited to men, so sometimes you feel like you have to prove yourself.” Even small details—like finding durable workwear that fits—can be frustrating. Still, Sydney has seen meaningful change over the years.
“Our numbers are growing, and that’s slowly making things easier.” She also believes women bring valuable perspectives to the field. “I think we can bring a level of care and attention to detail that benefits everyone.”
Why Sydney Keeps Coming Back
For Sydney, sugaring is about more than just making syrup. “It gives you something to look forward to during a tough time of year,” she says.
It also deepens her connection to the land. “You gain a stronger appreciation for what the land in Maine can provide.”
Each season brings new variables, new challenges, and new rewards. “Every part of sugarmaking depends on natural processes that are beyond our control. You have to be able to adapt and problem-solve.”
That balance of hard work, unpredictability, and tangible results is what keeps Sydney coming back year after year.
This Year’s Maple Season
This year’s season came with some uncertainty. A colder winter and lingering drought conditions delayed the start, but things picked up as temperatures warmed. “We ended up making most of our syrup after Maple Week,” Sydney says. Maple Week is a Pineland Farms signature event that happens the week leading up to Maine Maple Sunday each year. It’s a chance for our visitors to:
- Watch our sugar makers at work in the Sugar House
- Explore self-guided tours of the Family Farmyard
- Enjoy syrup tastings and maple-themed activities
- Visit the Pineland Farms Market for local maple products
Despite a delayed start the season finished strong —with plenty of syrup left after Maine Maple Sunday. This season’s syrup is now available at the Market and at the Smokehouse Visitor Center on the farm—a direct taste of the work Sydney and the team put in all winter long. It will be available until it’s gone.
And when it comes to enjoying the final product, Sydney says she’s always loved maple syrup, and actually brought a bottle on a recent road trip so she wouldn’t go without. We hope you decide to pick up a bottle too!
