1

and confections to ensure a profitable enterprise. In addition to the seminars presented by Dr. Farrell, there will be break-out ses-sions on the following topics:

• Maple Syrup Production for Beginners

• The Benefits of Reverse Osmosis

• Cleaning Maple Equipment Attendees will be able to attend two of the three break-out sessions. There will also be the opportunity to take part in a blind taste test of three off-flavor syrup sam-ples. New this year is a “Maple Talk” on Friday evening at 6:30 p.m. at the fairgrounds building. Everyone is wel-come to attend. Registration for this event is not required. Attendees will have the op-portunity to visit with vendors about their products and just “talk maple” with other pro-ducers around the state. A family-style meal from Bob Evans will be provided on Friday evening. Attendees will be asked to make a dona-tion to contribute to the cost of the meal. Donuts and cof-fee will be provided on Satur-day morning. Also, lunch will be served on Saturday. The cost of lunch is included in (continued on p. 2)

I n s i d e t h i s i s s u e :

Message from the

President

2

State Fair Set-Up

Day

3

Interview: Williams

& Teague Sugar

Camp

4

2017 Indiana State

Fair

6

2018 Indiana Ma-

ple Weekend

7

Recipe: Maple

Glazed Carrots

8

IMSA Annual Meeting by Brent Tubbs

The Tapline F a l l 2 0 1 7 I n d i a n a M a p l e S y r u p A s s o c i a t i o n

S p e c i a l p o i n t s

o f i n t e r e s t :

• Register for 2017

IMSA Annual

Meeting

• Renew IMSA

membership for

2018

• Register for 2018

Maple Weekend

• FREE classified

ads

The 2017 IMSA Annual Meeting will be held on Saturday, December 2, at the Whitley County 4-H Fairgrounds in Columbia City. Registration opens at 7 a.m. The meeting begins at 8:45 a.m. The registration form is enclosed. IMSA is honored to have Dr. Michael Farrell as the keynote speaker. Dr. Farrell is the CEO of The Forest Farmers, a recently-formed company focusing on the large-scale development of the maple and birch sap and syrup sectors. He previ-ously served as the Director of Cornell University’s Uihlein Forest, a maple

syrup research and exten-sion field station in Lake Placid, NY. Michael has authored dozens of articles on maple syrup production and forest management and is the author of The Sug-armaker’s Companion: An integrated guide to produc-ing syrup from maple, birch, and walnut trees. He

earned his bachelor's de-gree in economics from Hamilton College, his mas-ter's degree in forestry from SUNY-ESF, and his Ph.D. in natural resources from Cornell University. He lives with his wife Andrea and three children in Lake Placid, NY. Michael will speak on the following topics:

• How to Make Money at Sugaring

All sugarmakers have room to improve upon and grow their operations in a more profitable and productive manner. This session high-lights a wide variety of steps sugarmakers can take to increase their bot-tom line from sugarbush management, sap collec-tion and processing, and marketing of the final prod-ucts.

• Pricing Your Maple Prod-ucts for Profitability

How do you know if you would be better off selling your syrup in barrels rather than bottling it up for retail sales? How do you set your prices on value-added products in order to make sure you are actually add-ing value? This session shows you how to use an Excel spreadsheet to help set prices on maple syrup

The Tapline 32 Winding Way Anderson, IN 46011 (765) 643-3468

Dr. Michael Farrell

2

The fall season is a great time to work on repairs in the sugarbush. If your woods is anything like mine, you have several limbs and trees felled by high winds last spring and summer to saw up. It seems that in my case each large limb or tree that fell did as much damage to my tubing system as it could. Of course, there is always squirrel damage to repair as well. As of this writing, most repairs have been made with the help of Melvin Hawks and his recently retired and somewhat bored brother, Gary. It is time to make your reservations for the Annual Meeting in Colum-bia City. Submit the completed registration form as soon as possi-

ble so that we have an accurate count of attendees. I wish to thank Seth Wright for com-pleting the last year of Roy Childers’ term as IMSA Director. Seth's work schedule prevents him from continu-ing on as a director at this time. Roy Childers served as a director for sev-eral years, and his efforts are greatly appreciated. After many years as IMSA Secretary, Bill Owen is stepping down from that position, but he will continue on as a director. A very capable replacement has been found for this position, but he has big shoes to fill. Three directors’ terms expire this year. An election will be held at the

Annual Meeting to fill those positions and to elect officers for the coming year. The Northern Directors, which are Silas Beachler, Bill Owen, John Smith, and Brent Tubbs, and others have worked hard to put together a great meeting. Kevin Hart, Vice Pres-ident, will chair the business meeting since Carol and I will be returning from a three-week trip to New Zea-land and Australia the night before the meeting. If all goes well, we will be in attendance, but we may be suf-fering from severe jet lag. We hope to see many of you in Columbia City on December 2.

Message from the President by Dave Hamilton

IMSA Annual Meeting by Brent Tubbs

(continued from p. 1) the registration fee. Address for the Whitley County 4-H Fairgrounds: 680 W Squawbuck Rd Columbia City, IN 46725 Lodging near the fairgrounds: Holiday Inn 606 Opportunity Dr Columbia City, IN 46725 (260) 248-2131 $105/night 1.3 miles from the fairgrounds. Advise the hotel you are with the Indiana Maple Syrup Association to receive the discounted rate. Super 8 235 Frontage Rd Columbia City, IN 46725 (260) 244-5300 $70/night 2.1 miles from the fairgrounds. You must make the reservation one week in advance to receive the discounted rate. Advise the hotel you are with the Indiana Maple Syrup Association.

Quality Inn 701 W Connexion Way Columbia City, IN 46725 (260) 248-4551 $55/night 1.3 miles from the fairgrounds. Advise the hotel you are attending an event at the fairgrounds to re-ceive the discounted rate.

IMSA Apparel IMSA is now offering its members branded apparel. Everyone needs a warm sweatshirt for sugarin’ season. So why not wear one with the IMSA logo? You can stay warm and pro-mote pure Indiana maple syrup at the same time! The apparel order form is enclosed. Apparel ordered by Novem-ber 15 will be available for pick up at

the IMSA Annual Meeting in Decem-ber.

3

2017 Indiana State Fair Set-Up Day by Dave Hamilton For IMSA to have syrup for sale at the Indiana State Fair, several things must happen. First, the syrup must be se-cured. Art Harris does a great job ob-taining the nearly 600 gallons needed. Second, the syrup must be bottled, which is done at the Harris Sugar Bush facility near Greencastle. Next, several people must transport the syrup from Greencastle, store it for a couple months, and then transport it to the fairgrounds the day before the fair starts. On set-up day, numerous peo-ple showed up at the Pioneer Village to clean and label the jugs and stock the shelves with pure maple syrup. Someone must also attend the man-datory health meeting to be certified to sell syrup. The following people completed the set-up tasks before noon that day: Ron & Carol Burnett, Roy & Pam Chil-ders, Richard Fox, Dave and Carol Hamilton, Art & Becky Harris, Kevin Hart, Melvin & Karann Hawks, Eric Lee, Bill & Kim Owen, Silas Beachler, John & Deloris Smith, Brent Tubbs, and David Wirth. Thanks to all of you for your generous efforts.

Kim Owen Kevin Hart

Pam Childers & Richard Fox Melvin Hawks & Dave Hamilton

Bill Owen Silas Beachler

David Wirth

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Williams & Teague Sugar Camp by Eric Lee

At 94 years of age, Florence Wil-liams has the honor of being the old-est member of IMSA. The Tapline recently visited Florence and David Wirth, her son-in-law, to learn the history of Williams & Teague Sugar Camp near Rockville. Sugaring in the Williams family goes back to 1935 when Fred Swaim, Florence’s father, bought 160 acres of land in Parke County. The Swaim family began making maple syrup in 1940 in a primitive, former hog house in the woods using lanterns for lighting and flat pans for boiling. Later a shack along the road be-came the sugarhouse since nearby power lines allowed for electrical lighting. More recently, syrup produc-tion was done in a remodeled chick-en brooder house, but that structure burned in 2008 from an electrical fire. In 2009, a remodeled hen house became the center of the sugaring operations and is still in use today. In 1950, Florence and her husband Marvin Williams moved onto the Swaim farm. Farming, hogs, cattle, and a few chickens occupied their time. Eventually the chickens took over as a candled, graded egg oper-ation with deliveries locally to restau-rants, grocery stores, nursing homes, and state park. At its peak, the chicken farm had 11,000 laying hens. Marvin and Florence eventual-ly bought an 80-acre farm just down the road from the Swaim farm. In 1960, the couple moved to the house on the 80-acre farm, where Florence still lives today. That same year, Marvin and Florence combined their syrup business with the sugaring operations of a neighbor named John Teague, and Williams & Teague Sugar Camp was born. While the Teague family is no longer involved in making syrup, the busi-ness retains the name to this day. The maple trees are on the 160-acre farm. There are approximately 800 taps. Initially, the sap was gathered with buckets, but now gravity tubing is used. Flor-ence’s “words of wis-dom” to anyone getting

The syrup produced is sold locally at the Maple Syrup Fair in February at the Parke County Fairgrounds, during the Parke County Covered Bridge Festival in October, at the farm, and by mail order. The Covered Bridge Festival is well-known and attracts thousands of attendees each year during its 10-day run. Through the years, Marvin and Florence opened their home for lodging for the tourists and vendors. Florence filled up her bed-rooms and even used floor beds on the closed-in porch and basement to accommodate the visitors, many of whom returned year after year to enjoy the Williams’ hospitality. While she no longer hosts guests, Florence is still actively involved in both the Maple Syrup Fair and the Covered Bridge Festival events. Florence attends the Bloomingdale Friends Church, which makes apple butter to sell at the Covered Bridge Festival. The dates of the festival this year are October 13-22. Florence is responsible for ordering the apples, spices, and sugar. Thirty bushels of apples are cored, peeled, cooked, and stirred in a copper kettle by hand for six hours over a wood fire by the church members. The apple butter is then bottled in glass jars for sale. Florence in also involved in the Parke County Maple Fair in the early spring. Williams & Teague Sugar Camp sells its syrup at this event. Florence serves as the treasurer of Parke County Inc., which hosts both Parke County events. Marvin and Florence were charter members of IMSA when it was founded in 1990. Both Marvin and Florence have served as the presi-dent. One of the first organizational meetings was held at the Parke

County Fairgrounds with approximately 50 attendees. Since that time, Florence has not missed an annual IM-SA meeting. Also, until the last three or four years, Florence helped sell syrup each year at

into the syrup business is to find a nice woods of maple trees with a close power source so that vacuum tubing can be used. Also, make the business a family affair so that there are plenty of helpers. The Williams family is con-sidering the installation of vacuum tub-ing for the upcoming season. They also use a reverse osmosis machine. Florence and Marvin have three daughters – Irene, Sharon, and Mary Kay. There are 11 grandchildren, 19 great-grandchildren, and 9 great-great grandchildren. Marvin passed away in 1997. Irene’s husband, David Wirth, helps with the syrup production, as do some of the grandchildren and great-grandchildren– namely Todd, Matthew,

Jake, and Josh. David and Todd typi-cally run the evaporator, which is an oil-fired 3x8 Maple Pro. The evaporator was two years old when purchased, and the Williams’ have been using it for the last eight years. Todd is usually in charge of bottling. Everyone else, including Florence, helps where need-ed. David’s favorite part of the opera-tion is tapping because the woods is so peaceful, and he can listen to the birds while making his way through the trees. Florence enjoys all the steps in the process, although she no longer helps with gathering sap.

David Wirth & Florence Williams

An artist’s rendering of the sugarhouse that burned in 2008.

5

the IMSA Sugar Shack in the Pioneer Village during the Indiana State Fair. ISMA started selling syrup at the fair in 1993. Still very active, Florence enjoys sewing. She makes dresses for girls in third-world countries, such as Haiti and India. When The Tapline visited Florence, she had numerous dresses hanging throughout her sewing room

in various stages of completion. David is also still very active. His son Todd owns a trucking company, and David drives for him. David hauls dried distillers grain (DDG), a byproduct of the process of making methanol, to Alabama and Missis-sippi. The DDG is used in cattle feed to add nutritional value. On the return trip, David brings pine mulch

to Illinois and Indiana. Anyone is welcome to visit Williams & Teague Sugar Camp at 1152 W Egg Farm Road, Rockville, during the sug-aring season.

I can only please one person per day. Today is not your day. Tomorrow doesn’t look good either. Sorry!

This sign in Florence’s kitchen hints at her lively sense of humor.

The sugarhouse at Williams & Teague Sugar Camp. Bulk stainless steel milk tanks are used to hold sap.

Some of the many dresses Florence provides to young girls in need. Syrup for sale!

Williams & Teague Sugar Camp

6

2017 Indiana State Fair by Dave Hamilton Attendance at the 2017 Indiana State Fair was 24% higher than last year. There was virtually no rain to discourage visitors, and most days the temperature was tolerable. As usual, we sold a bunch of maple syrup and confections. If you are not one of the volunteers listed below who helped out at the Hoosier Sugar Shack in the Pioneer Village this year, consider making plans now to do so next August. It is a good way to meet people from all over the state, the country, and the world. Samples of maple syrup were given to people from China, Japan, Brazil, Germany, France, England, Ireland, Ukraine, Mexico, and Canada just on the days that I volun-teered!

The following volunteers worked at the Hoosier Sugar Shack this year: Tony & Sharon Basiewicz, Silas Beachler, Mike Bell, Randy and K. Bergdall, John Borkholder, Owen Borkholder, Wayne Borkholder, Ron & Carol Burnett, Roy & Pam Chil-ders, Nolan Evans, Jack Gaby, Dave & Carol Hamilton, Art & Becky Harris, Kevin Hart, Keith & Sharon Hawks, Melvin & Karann Hawks, Norman Kauffman, Elaina Matthews, Elise Matthews, Grace Matthews, Mark Matthews, John McNabb, Gary Miller, Wilbur Miller, Ashley Nierman, Bill & Kim Owen, John & Deloris Smith, Mike Smith, Brent Tubbs, Da-vid Whetstone, and David Wirth.

A special thanks to the following:

• Art & Becky Harris for keeping the confections stocked up.

• Wilbur Miller who organized the Nappanee crew in the absence of Eli Kuhns.

• Ron Burnett for acting as IMSA’s State Fair Treasurer.

• The forty members and non-members who helped out at the Hoosier Sugar Shack.

A financial report on the State Fair revenue and expenses will be forth-coming from Brent Tubbs. (continued on p. 7)

Left to right: Becky Harris, Ashley Nierman, Tony Basiewicz and

Nolan Evans

Governor Eric Holcomb checks out the maple products for sale.

7

2018 Indiana Maple Weekend by Kevin Hart The 2018 Indiana Maple Weekend dates are March 10-11. Registration to participate ends November 18. The following promotional materials for the 2018 Indiana Maple Weekend will be provided to registrants at the IMSA Annual Meeting on December 2:

• Corrugated plastic signs to direct visitors to your sugar camp. Last year’s participants will receive a couple new signs.

• Posters promoting the benefits of maple products to give to visitors

• A corrugated plastic no-liability insurance sign related to agritour-ism events

Registration is $50 for first-time partici-pating sugarmakers and $30 for return-ees since prior participants have direc-tional signs. Sugar camps not open on Sunday can participate on Saturday, March 10.

To be a part of the 2018 Indiana Maple Weekend, complete the en-closed registration form and return it along with your Annual Meeting registration form. If you have any questions regarding the 2018 Indiana Maple Weekend, contact Kevin Hart at (765) 541-0671 or hoosierhart@gmail.com.

2017 Indiana State Fair

IMSA’s own Keith Ruble won first place for his bowl carved from butternut (white walnut) wood.

Becca Lax, 2017 Miss Indiana State

Fair Queen County 4-H queens sample maple syrup. Ashley Nierman offers Kevin Hart a piece

of cake made with maple syrup.

8

Maple Glazed Carrots Ingredients:

• 2 lbs carrots

• 2 Tbsp butter

• 2 garlic cloves, halved

• 1 fresh rosemary sprig

• ½ cup water

• 1 tsp slivered orange zest

• 3 Tbsp orange juice

• 1 Tbsp maple syrup

• 1 tsp Dijon mustard

• Kosher salt

• Black pepper

• Cayenne pepper

Serves: 6

Directions: 1. Peel and slice carrots diagonally ¼-inch thick. 2. In a large skillet, melt butter over medium heat. Add garlic cloves, cut sides

down, and rosemary sprig. Cook 1 to 2 minutes until fragrant and garlic begins to brown. Remove garlic and discard.

3. Add carrots to skillet. Season with salt and black pepper. 4. Add water. Bring just to a boil. Reduce heat and simmer, covered, for 8 to

10 minutes or until carrots are nearly tender. 5. Remove and discard rosemary sprig. 6. Add orange juice, maple syrup, mustard, and a dash of cayenne pepper to

carrots. 7. Increase the heat to medium high. Cook carrots for about 5 minutes, stir-

ring often, until liquid is syrupy and carrots are lightly glazed. 8. Transfer carrots to a serving bowl and garnish with orange zest.

Source: Midwest Living

Magazine, Sep/Oct 2017

Note from the Editor Any news, suggestions for future articles, or subscrip-tion changes should be sent to Eric Lee at eric.lee@privategarden.org or 32 Winding Way, Anderson, IN 46011-2255. Eric can also be reached at (765) 643-3468.

For Sale! Wanted! Do you have maple equipment for sale? Are you in need of a particular piece of equipment? IMSA mem-bers can place a “for sale” or “wanted” ad in a future issue of The Tapline...for FREE! Simply send a de-scription of the item and your contact information to the editor. Dealer Ads Dealers can place advertisements in The Tapline to promote their products and services. The cost is $25 per issue for ¼ page. Provide the editor with the ad copy as well as any pictures and logos you wish to be incorporated.

e-Tapline Starting with this issue, The Tapline is being sent elec-tronically to all IMSA members with an email address. The electronic issue is in full color. If your email address changes, be sure to notify the editor in advance of the change so that you continue to receive the newsletter without interruption.

The Tapline is the quarterly newsletter for members of the Indiana Maple Syrup Association (IMSA), Eric Lee, editor (eric.lee@privategarden.org). The latest IMSA information, archives of issues, and much more is available at IMSA’s website, indianamaplesyrup.org. Also, please “like” our two Facebook pages: facebook.com/IndianaMapleSyrupAssociation and facebook.com/IndianaMapleWeekend.

Sweet Beginnings Maple

Sweet Beginnings Maple is a family-owned busi-ness that provides a full line of CDL maple equip-ment and supplies right here in the Hoosier state. Our services also include custom tubing installa-tion. Tubing with vacuum system significantly in-creases sap production. Thinking about expanding your production? Sweet Beginnings Maple can assist in properly sizing a reverse osmosis machine to run your operation more efficiently. We are committed to providing superior service to our customers, whether you have 10 taps or 10,000 taps. Contact Silas Beachler for your equipment or tubing installation needs. Feel free to call at any time. No question is too big or too small. Sweet Beginnings Maple 9569 S 600 E Claypool, IN 46510-9019