Hometown Hero to be Honored as Parade Grand Marshal
By Rose NemuNaitis editoR@kaRlovecmedia com
Hometown hero Mike Warner is honored to serve as this year’s Geauga County Maple Festival parade grand marshal and coast the streets where he grew up.
“It’s a great honor to be honored by your home community,”said the U.S. Army veteran and Chardon native. “I am humbled by this honor. It has been a privilege to serve and I feel bless ed to be part of such a great com munity.”
Warner’s unwavering com mitment to country, faith, family and making a difference in other’s lives has left an indelible mark on many.
After graduating from Char don High School, Warner enlisted in the U.S. Army, serving from 1968 to 1971, earning the rank of sergeant and serving two overseas tours in Vietnam and one in Germany.
grandfather to five grandchildren.
Geauga County Sheriff Scott Hildenbrand, who became Hambden Fire chief following Warner’s tenure, has known him for more than 40 years and called him not only a good friend, but also a great mentor.
“I do not believe that I would be where I am today had I not worked with Mike for so long,” Hildenbrand said. “When I joined the Hambden Fire Department Mike was there every step of the way helping me learn and grow. He is definitely like a big brother. He and Becky are both a family that I love.”
Reflecting on those years, he recalled how grateful he felt to make it home when so many did not.
As a result, he became deeply rooted in his local community and a life of public service, continuing to serve in the Ohio Army National Guard from 1978 to 1987 and spending 40 years in the fire service — working his way from volunteer firefighter to fire chief of Hambden Township and, eventually, Concord Township fire departments.
He currently resides in Concord with his wife, Becky, with whom he raised their two children, and is currently enjoying being
Warner’s leadership and dedication earned him the 2015 Ohio Fire Marshal Hall of Fame Distinguished Service Award and Ohio VFW Firefighter of the Year award in 2015 and 2016.
He retired from Concord Fire Department in 2016 and continued to serve the community by joining the Lake County Sheriff’s Office as captain of central communications, overseeing vital emergency operations.
Warner retired from that post in August of 2021, but continues to serve as chaplain with the International Fellowship of Chaplains, Combat Veterans Motorcycle Association and Lake County Metroparks Rangers.
This year’s maple festival will not be Warner’s first rodeo in the annual parade.
He recalled participating in it as a Boy Scout during his early years, and representing Hambden and Concord fire departments during later years.
More recently, he has represented Char-
don Veterans of Foreign Wars Post 6519, he said.
Geauga County Commissioner Ralph Spidalieri could not think of anyone more deserving to represent Geauga County as parade marshal than Warner, he said.
“He is a man of integrity, honor and respect,” Spidalieri said. “He is truly a leader with the utmost appreciation and gratitude for life and has passed his experiences in life to others so that they can also learn and develop to serve this country and care for all people. I feel blessed, honored and grateful to know that he is my friend.”
Warner reiterated what a great honor it is to be selected as this year’s ceremonial leader.
“I am proud to have to have been raised in
Chardon and seeing both sons graduate from Chardon High School,” he said.
Hildenbrand echoed Spidalieri regarding Warner’s credentials for parade marshal.
“You would have trouble finding someone more dedicated, trusted, honest, caring and respected than Mike Warner,” he said. “I am so proud that he has been in my life and proud that he is being recognized in his hometown during the maple festival. No matter what the weather turns out to be, I am sure all in attendance will realize how much he is appreciated. Becky has been by his side the entire time, which is one reason he has been able to accomplish so much.”
The Maple Festival Grand Parade will begin at 3 p.m. April 26 on Chardon Square.
Warner
A Different Kind of Maple Season for Geauga Producers
By les oBeR
It was another unusual maple season across Ohio. Unlike the last few years when the season started in January, this year Mother Nature flipped the script. After a very cold January and February, most producers started tapping at the end of February and the first week in March. This was at least four weeks later than previous years, kicking off a short but productive season.
Ohio was really stuck in the middle as far as weather was concerned. While Northeast Ohio was on the cold side, central and southern Ohio benefited from warm air occasionally pushing up from the Gulf. This gave them an extra week or two of very favorable maple production weather and, in most cases, above normal production. This was a blessing, considering the conditions over the last two years that resulted in below average production.
ple products continues to grow. This includes flavor-infused bourbon, vanilla and cinamon flavor syrups. Although the value-added products are made with maple syrup, they cannot be sold as pure maple syrup, because of the added flavor. In fact, there is now a separate class at the Maple Festival syrup contest for these products. The most popular has been Bourbon Barrel Aged Syrup, which is not infused but aged in bourbon barrels that enhances the flavor of maple syrup with the flavor of aged bourbon.
In Northeast Ohio, producers proved their flexibility. When you have extreme changes in weather you often experience large volumes of sap coming in at one time.
The Ray Gingerich family at Deer Run Maple in Colebrook, Ohio, produced an average crop for the season. Dan Gingerich said they made over 70% of their crop in two weeks. This proves what my father told me many times, “you can make a lot of syrup in two weeks.” Many local producers managed to pull out a full month’s production, overcoming the unusual swings in temperature.
Local consumers will not have to worry about a shortage of pure Geauga County maple syrup in 2025. The syrup tended to be a little darker than last year, but the flavor has been very good.
Last year, the brix level of the sap was low, 1.5%. This year, it was better, around 2% and that helped improve the yield per tap.
Most stores and shops throughout the area are stocked up with a variety of maple products. The popularity of value-added ma-
Many local producers have mastered the art of maple syrup flavor enhancement and include them in their product line. Make sure to look for these products alongside everyone’s favorite — Pure Geauga County Maple Syrup — at the Geauga County Maple Festival.
After a late start, fighting heavy snow and extremely cold weather, the season is shaping up to be average to above average in the eastern states. At this writing, the 2025 season was wrapping up for New York and the New England producers except for the far northern sugarbushes.
Production so far has been good. It has been a mixed bag in southern New England and parts of Michigan and Wisconsin. The real surprise was the Mid-Atlantic states, like West Virginia that benefited from the unusual weather patterns. While we were frozen solid, they had enough warmth to keep the sap running. The result was an excellent crop, especially in the mountain regions.
All and all, what started out looking like a busted season, ended up being average or above. Over the last five years, Ohio maple producers have learned how to adapt to the weather. In a way, it was good to see a more traditional winter. This is something we have not experienced in a long time.
Les Ober is ANR Extension Educator & Maple Syrup Program Coordinator at The Ohio State University Extension Geauga County.
Ober
Establish a Backyard Retreat
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Backyards have undergone quite a transformation over the last decade-plus. The days when patios and decks were all a backyard living space had to offer are largely a thing of the past, as homeowners have realized just how valuable it can be to commit to a stunning backyard.
The real estate experts at Zillow estimate that homes with backyard features such as outdoor televisions, outdoor showers and outdoor kitchens command 3.1 percent more than expected upon reaching the market. If 3.1 percent doesn’t sound like a lot, it actually equates to nearly $11,000 on a typical home. But there’s more to gain than money when converting a backyard space into a relaxing respite. Such spaces can provide a welcoming escape from the hustle and bustle of daily life, all the while giving homeowners and residents a comfortable space to soak in the great outdoors. With that in mind, homeowners can take the following steps to establish a peaceful backyard retreat.
• Refresh the landscape. Even if your vision is centered on outdoor furniture and a space that accommodates movie nights under the stars, it’s still best to refresh the existing landscape if it needs a little upkeep. Overgrown trees, hedges and bushes can create the same cluttered vibe that dominates interior spaces overrun with items. If necessary, work with a local tree service or landscape architect to trim, or even remove, trees and hedges that are crowding the backyard and making it feel claustrophobic or giving it an unkempt look. Aim for a landscape that affords a balance of sun and shade so the space is as comfortable
as possible throughout the day.
• Set up multiple gathering spaces, if possible. Once a backyard retreat is established, everyone who calls the property home might find the space hard to resist. Keep this in mind when planning the space and aim to set up multiple gathering spaces. An outdoor kitchen with a nearby dinner table can be a great space to enjoy al fresco dining, but a separate area to read a book or watch a movie or ballgame can make the space more versatile. Some may want to relax away from the noise of the grill area, and multiple gathering spaces ensures there’s always a peaceful spot to unwind out back.
• Add a water feature. Running water has a way of calming the nerves, and that’s good to keep in mind when planning a backyard retreat. Water features run the gamut from garden ponds to koi ponds to fountains to hot tubs. Homeowners can identify which feature best aligns with their idea of relaxation and then work with a landscape architect to ensure it’s installed in their backyard oasis.
• Don’t forget shade. Temperatures are rising in many areas of the globe, and that’s worth noting when planning a backyard retreat. Even the most ardent sun worshippers likely won’t want to be exposed to the sun at all times when relaxing in their backyards. Strategically chosen means of providing shade can make spaces enjoyable all day long. Consider umbrellas, gazebos, pergolas, and even retractable awnings to cover patios and decks when the sun is at its highest each afternoon. If you plan to spend ample time in the grass, make that more enjoyable by planting shade trees, which also can protect the grass from drought and make it more comfortable underfoot.
Honey vs. Maple Syrup?
By aNdRew w m d
Which is healthier — honey or maple syrup?
Although both of these natural sweeten ers have a lot of similarities, they have some key differences, too. Those differences are what make maple syrup a healthier choice.
Both honey and maple syrup are sticky, viscous, amber-colored liquids that are often used as alternatives to table sugar, whether in baking or when added to tea and other bev erages. Honeybees produce honey from the sugary nectar of flowers and store it in hon eycombs. Real maple syrup is made from the sap of maple trees, which is high in sugar in early spring. (Don’t confuse it with “pancake syrup,” an imitation product that typically contains artificial colors and preservatives and gets its sweetness from high-fructose corn syrup.)
The major differences between honey and maple syrup involve their nutritional compo sition. Both honey and maple syrup contain a similar amount of calories: One tablespoon of honey has 64 calories, while one tablespoon of maple syrup has 52 calories.
At first glance, they may seem similar in carbohydrate content, too. Honey contains 17.3 grams per tablespoon and maple syrup 13.4 grams. But that’s almost a difference of an entire teaspoon of extra sugar. Honey does contain small amounts of antioxidants, such as a vitamin C, while maple syrup is a much richer source of manganese, zinc, and vitamin B2.
For me, the tie breaker between these two sweeteners is the type of sugar they
contain, particularly the amount of fructose. The body cannot metabolize fructose well; diets high in it derange liver function, promote insulin resistance and obesity, and increase risk of cardiovascular disease. The fructose content of honey is about 40 percent. That of maple syrup averages less than 4 percent.
For this reason, I view maple syrup as a healthier option than honey. However, it’s important to remember that both maple syrup and honey are sweeteners, and that ideally, we should limit our consumption of all forms of sugar.
Discover the Difference at St. Mary School in Chardon
suBmitted
With a long-standing tradition of academic excellence and exciting new scholarship opportunities, there’s never been a better time to consider a Catholic education at St. Mary School.
From Preschool through Junior High, our students don’t just meet expectations — they exceed them. Rooted in faith and driven by a commitment to excellence, St. Mary students are prepared both academically and spiritually for their futures.
While we may look like a traditional Catholic school from the outside, step inside and you’ll find vibrant, inquiry-based learning fueled by innovation and engagement. As Geauga County’s only Ohio Designated STEM School, our curriculum integrates real-world problem-solving, cross-curricular collaboration, and hands-on learning at every grade level.
Our state-of-the-art Makerspace takes learning even further. Equipped with cutting-edge
tools like 3D printers, a Dremel DigiLab laser cutter and a LEGO wall, it empowers students to explore, create and think critically in a space built for innovation and lifelong learning.
At St. Mary, we believe that a strong Catholic education should be accessible to every family. Thanks to expanded state and local scholarship programs, Catholic education is now more affordable than ever before. For the 2024–25 school year, we awarded over $800,000 in scholarships, with nearly 40% of families paying little to nothing out-of-pocket.
Enrollment for the 2025–26 school year is now open! We invite you to explore how St. Mary School can provide your child with an education that is affordable, academically excellent and deeply rooted in faith.
To learn more or schedule a tour, contact Kimberly O’Keeffe at (440) 286-3590 or kokeeffe@stmaryschoolchardon.org.
Join us at the Maple Festival Parade! Our students help design and build the school float each year, earning first place in 2024!
Warm Spells, Cold Snaps Shape Ohio’s 2025 Maple Syrup Season
By keviN Holy
The Ohio maple industry — especially in Geauga County — experienced a roller coaster of a season this year. With the 2024-2025 winter being colder and snowier than the past decade, most sugarmakers were optimistic, predicting an outstanding maple production season. Some early producers tapped trees in mid-January, but there were initially no opportunities to gather sap.
Most producers began tapping during the first half of February and started boiling soon after. The first 25% of the season yielded very light and delicately flavored syrup, thanks to ideal conditions of freezing nights and warm days. However, a four-day stretch of 70°F weather in mid-season pushed the trees forward, resulting in syrup with more amber to dark coloration and flavor.
At Seldom Seen Farm in Montville Township, the season included 15 boils, wrapping up on March 26, with an average overall yield. Statewide, producers south of Columbus mostly concluded their seasons by the first or second week of March, while operations in the northern half of the state extended a bit longer. Overall, Ohio producers reported yields ranging from 50% to 90% of a full crop.
Nationally, from Wisconsin to Maine, the 2025 season is shaping up to be average to slightly above average, with most states concluding production by April 15.
Kevin Holy is the owner of Seldom Seen Farm in Montville Township. His farm has won national awards for its products, including the 2024 Good Foods Awards for its Bourbon Barrel Aged Maple Syrup.
The Grading System For Maple Syrup
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Maple syrup is a sugary staple of breakfast foods and desserts made primarily from
ferences in maple syrup grades came down to color and taste — the quality and purity was identical across the grades. Therefore, Vermont, the state that produces the most
in color and more delicate in flavor. Maple syrup made towards the end of the season is dark and rich. These disparities are why syrups are categorized into “grades.”
Before 2014, pure maple syrup was graded using three letters: A (light), B (dark) and C (very dark). Perhaps stemming from the grading system used in schools, people mistakenly thought A syrup was of better quality than C syrup. However, the only dif-
ple Syrup
• Grade A Very Dark Color/Strong Taste Maple Syrup
The lighter the color and flavor the more ideal for pancakes, waffles and ice cream toppings. Grade A Dark Color lends itself to meat glazes, cookies and brewing. The darkest grade is usually reserved for commercial manufacturing purposes, such as in baked goods and sauces.
A Few Thoughts on Tapping
By les oBeR
Tapping a maple tree – how hard can it be? Drill a hole, drive in a spout and hook up tubing or hang a bag/bucket. Not rocket science, right? No, it’s not rocket science, but it is also not a task to turn over to a nov ice. Tapping, of all the activities that lead to a maple season full of sap, is the single most crucial task of the year.
When you put together a tapping crew, that crew must be comprised of trained in dividuals. Each step in the tapping procedure needs to be thoroughly explained and rehearsed. Here are 10 steps to successful tapping:
es deep and certainly no more than 2 inches deep.
1. Observe the tree. Look for damaged areas in the trunk and the crown. Avoid tapping into areas below the injury. If it snows, I want to see tracks around encircling the tree. This indicates that the person tapping has studied the tree, identified last year’s taphole, and has taken the time to tap into conductive wood.
2. Pay attention to the color of taphole shavings evacuated by the bit. White equals conductive wood and brown is non-conductive dead wood. Know the difference.
3. Tap with a sharp drill bit that is designed for drilling trees not steel.
4. Handle the tapping drill properly by holding with both hands to maintain complete control of the drill. Look down to ensure good footing, and do not try to stretch on your tip toes to gain excessive height as that will cause you to lose control.
5. Find your new mark between 2-4 inches to the side and 6 or so inches above or below an old tap hole. Doing so will drastically increase the chances of hitting conductive wood.
6. Drill straight in. No wobbles. 1.5 inch-
7. Drive the spout with a proper tool. Ballpeen and framing hammers should be left in the toolbox. Choose a light tapping hammer made of plastic or wood.
8. Seat the spout so that it is snug. Overdrive the spout and you will lose sap production. Under-drive and your taps may leak. You should hear a tone change in sound coming from the hammer when you have achieved the proper depth.
9. If you have several workers who are new to tapping, purchasing a “Precision Tapper” makes tapping easy for beginners. At the end of a long day, even old pros might be reaching for a Precision tool.
10. Remember when you tap, you only have one opportunity to get it right the first time.
Follow these 10 suggestions and you will be well on your way to making a half gallon of syrup per tap.
Les Ober is an educator at The Ohio State University Extension who specializes in maple syrup production and agronomic crop production.
History of Maple Products in Ohio
oHio maple pRoduceRs associatioN
North America is the only place in the world that maple syrup is produced. In the United States there are 12 maple producing states and each year Ohio is ranked 4th or 5th in maple production. The maple industry contributes $5 million to the state’s economy each year. In 1840 Ohio was the largest ma-
ple producing state, as recorded by the U.S. Agricultural Census.
Some additional interesting facts about Ohio maple:
• Approximately 100,000 gallons are produced each year by 900 producers.
• There is room for growth: Ohio’s demand for maple products is currently greater than the state’s production.
• During the Civil War, maple sugar was used by the abolitionists in Ohio to protest cane sugar produced by slave labor in the South.
• Ohio’s maple syrup is a “Super Food” that has many health benefits naturally provided by antioxidants, minerals and vitamins.
•The Lifesaver was originally sweetened with maple sugar created in Garrettsville, OH.
How did the maple industry get its start?
Interestingly, maple production is one of the few agricultural activities not brought to the Americas by European settlers. Native Americans are widely recognized as the first to discover the sweet stuff dripping from broken branches of cuts in the bark. The sweet sap was boiled down in hollowed out logs by placing hot rocks into the sugary solution.
Small Renovations that Make A Big Impact in Your Home
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Homeowners may think they have to tear down walls or build room extensions to transform their homes with renovation projects. But small projects can yield impressive results, and that’s something homeowners working with limited budgets can keep in mind.
There’s no shortage of small projects that can change the look and feel of a home. Many of these undertakings can be achieved with a modest investment.
• Front door replacement: A new front door instantly improves curb appeal and can make a home more secure and energy-efficient. Painting the existing front door is an even smaller project that still offers appeal.
• Lighting addition: Whether a homeowner enlarges a window or adds skylights, natural light can produce incredible results. Investing in new lighting can feel like expanding a space without pushing out walls.
• Kitchen and bath fixture upgrades: Faucets and door pulls are used every day. Swapping existing fixtures for something a little more modern can unify spaces and provide subtle changes that enhance these popular spaces.
• Wood floor restoration: Scuffing and scratches can adversely affect the pristine look of a natural wood floor. Homeowners can polish a floor to restore its shine. A professional service will sand down and refinish
older floors at a fraction of the cost of a new floor installation.
• Exterior lighting: Lighting isn’t just important inside. A welcoming glow in the yard is awe-inspiring. There are many energy-efficient lighting options, including ones that do not need to be hard-wired to the circuitry inside the home.
• Staircase renovation: Coordinate the staircase to the style in the home with a decorative carpet runner. A secure runner is attractive and can help reduce slipping down the stairs. Tighten shaky railings or replace them while upgrading the stair treads.
• Interior paint: Change the color of walls, doors, cabinets, or even furniture with paint. All homeowners need is a paint color that inspires them and a little bit of time.
• Replace outlet covers: Upgrade outlet covers with screwless options. Screwless plates for outlets and light switches can make walls look more sleek.
• Entry organizer installation: Banish clutter from the home by catching it at the door. An entry organizer with spaces for shoes, coats, backpacks, and shopping bags can be eye-catching and functional.
• Carpets cleaning: Soiled carpets can look drab and dingy. Homeowners can rent carpet-cleaning machines or hire services to revitalize carpets with a deep cleaning.
Small changes around a home can create a big impact without breaking the bank.
Spring Planting Pointers
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Many people view spring as a season of rejuvenation. That renewal may be somewhat metaphorical for human beings, but it’s literal for lawns and gardens that begin to grow anew as temperatures rise and hours of daylight increase in spring.
Each spring presents an opportunity for homeowners to get back outside and tend to their gardens. As the temperatures rise, homeowners can consider these spring planning pointers to ensure their landscapes look lush and full in the months ahead.
• Start with the soil. Soil can serve as the starting point each spring. Winter can take its toll on a garden and even overwhelm the area with debris over the colder months. Clear rocks and other debris from the area before loosening the soil. The Farmer’s Almanac recommends loosening soil to a depth of at least eight inches if planting a new garden. An existing garden may only need to be loosened to a depth of around six inches, after which homeowners can mix compost into the soil in early spring. Compost is organic matter that provides nutrients and helps to build strong plant roots.
• Consider a raised garden in colder climates. The Farmer’s Almanac notes raised gardens can help homeowners in colder climates dry out and warm up wet, cold soils more quickly. Homeowners in such regions also can cover their beds with black plastic or cardboard prior to planting. Doing so can protect the beds from late-season snow and
spring rains and also helps to overcome erosion.
• Take soil temperatures. Unpredictable weather is among the noticeable effects of climate change in recent years. That lack of predictability can make spring planting a little more tricky than it once was. Experts note that soil temperatures around 50 F are best for cool-season crops, while soil should be 60 F or warmer when planting warm-weather plants such as tomatoes.
• Work with a garden center to identify what to plant. The right plants for one region may not be ideal for another, so homeowners are urged to work with a local landscaper or garden center before planting. Such a consultation can be especially useful for homeowners planting a new garden. Landscapers and garden center professionals will know which plants work in the local climate.
• Consider planting vegetables in the spring. Various garden experts note that spring is an ideal time to plant a vegetable garden. If planted at the right time, a vegetable garden can save homeowners money on their grocery bills and provide a season’s worth of fresh veggies. Lettuce and spinach are sun- and shade-friendly vegetables, which can make them good options for a spring garden. Cool-season root vegetables, which include beets, carrots and swiss chard, are some other notable veggies that can thrive in early spring. Spring is a season of rejuvenation for gardens. That’s even more true when homeowners consider some conventional planting wisdom in early spring.
A Peek Into the Past of the Festival
The Maple Festival was founded in 1926 in an attempt to market Ohio syrup in competition with Vermont syrup, and now this traditional sweet soiree hosts the largest maple contest in the state of Ohio.
The festival was the idea of Art Carlson, a local merchant on Chardon square, who wanted to increase awareness — and the price — of Geauga’s maple syrup. At the time, maple syrup sold for 50 cents a gallon.
When Carlson told some friends about his idea they started planning the first Geauga
County Maple Festival.
The Geauga County News announced that Chardon was going to “treat the general public to a good old fashioned maple sugar eat.”
The event featured free dishes of maple syrup, a sugar camp, tapped trees, a maple products display and ox team gathering sap.
Festival planners expected 5,000 vistors and worried over the April ice storm. Over 15,000 people attended, and now the festival is an annual tradition.
GEAUGA COUNTY MAPLE FESTIVAL WEBSITE
DID YOU KNOW?
Courtesy of Maple Producers of NE Ohio
Maple syrup is healthy for you!
Pure maple syrup is high in antioxidants! It’s also full of minerals like riboflavin, zinc, magnesium, calcium and potassium. Only 52 calories per tablespoon!
Are the Trees Hurt by Tapping Them?
No, while there is a small hole where spile is inserted; the trees are resilient and heal very quickly. Many producers use the same trees for decades!
Why
Does the Sap Flow Out?
Through the year, maples convert starch into sugar. The sugar mixes with water absorbed by the tree roots. Cold nights make the tree suck the sap upwards. The warmth in the day lets the tree release the sap - the sap flows down and comes out of the tap.
How Much Sap Does It Take?
It takes approximately 40 gallons of sap to make 1 gallon of maple syrup! The sap that comes out of the maple tree is made up of water and sugar. The sugar is much lower than the water. When the syrup producers boil, they are boiling the water out of the sap and leaving the sweet maple sugar!
Maple Grades
Maple syrup has four different grades. Try them all to see what you like the best!
Golden Maple Syrup with a Delicate Taste
Pure maple syrup in this class has a light to more pronounced golden color and a deli-
cate or mild taste. It is the product of choice if you prefer a lighter colored maple syrup with a delicate or mild taste.
Amber Maple Syrup with a Rich Taste
Pure maple syrup in this class has a light amber color and a rich or full-bodied taste. It is the product of choice for prefer sweet rich flavor.
Dark Maple Syrup with Robust Taste Color
Pure maple syrup in this class has a dark color and a more robust or stronger taste than syrup in lighter color classes. Hearty robust flavor.
Very Dark Syrup with a Strong Taste Color
Maple syrup in this class has a very strong taste. It is generally recommended for cooking purposes but some may prefer it for table use.
Sweetest of the Trees
There are many different kinds of trees in the forest, but the sweetest tree is the sugar maple. The sap from this tree is used to make pure maple syrup. Sugar maple trees are unique to North America and grow naturally only in the northeastern United States and southeastern Canada.
The traditional season to make maple syrup in NE Ohio extends from early February until late March. This is called “the sugaring season”. Freezing nights and warm, sunny days are necessary for the maple tree to yield sap, a colorless liquid with a light, sweet taste (2%-4% sugar). Maple syrup producers, also referred to as sugarmakers, collect this maple sap, and through boiling, the maple taste and amber color are formed
100% pure NE Ohio Maple Syrup is the finest, most wholesome maple syrup there is!
Sweet Steps to Making Syrup
Breakfast foods like pancakes or French toast just aren’t the same without delicious maple syrup. Not all syrups in the grocery aisle are the same. In fact, some do not contain any maple at all. Pure maple syrup is a marvel of nature, and involves a multi-step process of getting this rich liquid from tree to table.
Sugar maples and sugarbushes
Sugar maple trees are the species responsible for producing the maple syrup consumers know and love. Alternative maple trees can be used, but industry experts say sugar maples produce the most flavorful syrups. According to the Massachusetts Maple Producers Association, maple syrup starts off as tree sap. Sugarmakers, as maple syrup producers are called, rely on a cultivated group of maple trees that they use for syrup, known as a sugarbush or maple orchard. This is where the syrup-making process begins.
From tree sap to syrup
Maple sap is mostly crystal clear water that is roughly 2 percent sugar. Sugarmakers visit the sugarbush in late winter/early spring for a sugaring season that lasts four to six weeks. The State of Vermont Pure Maple Syrup says a pattern of freezing and thawing temperatures — with below-freezing temperatures at night, followed by 40 to 45 F temperatures during the day — produces the requisite pressure within a tree to enable sap to flow when trees are tapped. It takes around 40 gallons of sap to make one gallon
of maple syrup. Each sugar maple produces about 4 cups of syrup per tree, so sugarmakers must gather as much sap as possible.
The process begins with drilling a tap hole into each sugar maple tree. Then spouts are inserted into the holes to direct the sap into buckets or tubes that will deliver the sap to a collection tank at a sugar house or another collection area. According to Fort Rose Farm, a maple syrup farm in Canada, the sap is then placed into a reverse osmosis machine. It delivers pressure to pump the sap through a membrane to extract the sugar from the water in the sap. The sap
See Syrup • Page 17
Sharpen Your Lumberjack Skills
The competition is made up of 12 different contests, 7 of which are chainsaw, 2 cross cutting contests, an axe throwing competition and a chopping competition.
Both men and women can participate in all of these events. The jack and jill race involves one man and one women on each team competing to see who can save through their designated piece of wood the fastest.
Contestants come from Ohio, Michigan, Pennsylvania, West Virginia and New York. Some of the contestants are on the Stihl Timbersports Series. Each year this competition has grown into a real crowd pleasing event.
This year the prize money will total at least $4,800.
The competition will be held on Saturday
A fan favorite is the annual bathtub races, where contestants affix wheels and sometimes over-the-top decorations onto bathtubs and speed down Main Street.
There is both a men’s bracket and a women’s bracket. Each team may have no more than five people — one driver inside the tub and four pushers.
Syrup from page 16
then travels to an evaporator to boil off more water. As the water is removed, the product becomes thicker and more like syrup. The syrup is ready to draw off at 219 F, but it still needs to be filtered and potentially adjusted for density. It is then graded for flavor and color. Bascom, a maple syrup producer, says maple syrup made early in the season tends to be clear and have a delicate taste. As the season progresses, the syrup becomes darker and stronger in taste.
Only two people are allowed to push at a time. Contestants steer and push the bathtub 250 feet down Main Street around a turnaround point and back again.
The races start at 11 a.m. on Sunday, April 11.
The MMPA says sap coming from the tree is approximately 98 percent water and 2 percent sugar. When the syrup is finished, it is only 33 percent water and 67 percent sugar. Maple syrup production is a labor of love, so a gallon of amber syrup generally retails between $35 to $45, states Bizfluent. Prices will vary depending on the grade of syrup and how well Mother Nature treated the trees that season.
Maple syrup is a product of nature. Although there is a short window of time for syrup production, the results are a sweet treat that makes breakfast, dessert and other meals that much more flavorful.
Spice Up Brunch this Mother’s Day
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Children commonly like to give their mothers a break from cooking on Mother’s Day. Youngsters may be eager to help out in the kitchen and whip up something that Mom is certain to enjoy. But many recipes can be complicated for younger children or others who might not be so adept with meal creation. However, with a few ingredients that families may already have on hand, it’s possible to craft a delicious Mother’s Day brunch.
This recipe for “Wee Chicken & Waffles with Jezebel-Maple Syrup” from Denise Gee’s “Southern Appetizers: 60 Delectables for Gracious Get-Togethers” (Chronicle Books) utilizes commercially available miniature waffles and popcorn chicken bites to create a chicken and waffles dish with a kick. Serve alongside mini muffins, deviled eggs, cheese and crackers, and other brunch dishes that are simple for youngsters and their little fingers to prepare.
Wee Chicken & Waffles with Jezebel-Maple Syrup
Serves 10 to 12, Three or Four Waffles Each Jezebel-Maple Syrup
2 cups maple syrup
1⁄4 cup pineapple preserves
1⁄4 cup apple jelly
11⁄2 tablespoons prepared horseradish
3⁄4 teaspoon ground black pepper
1⁄2 teaspoon salt
40 mini waffles from a 10.9-ounce pack age, lightly toasted
40 pieces cooked fried popcorn chicken
Finely chopped fresh Italian flat-leaf parsley or green onion for garnish (optional)
Hot sauce for serving
To make the syrup: In a large microwave-safe glass measuring cup with pour spout (one holding at least 3 cups) or a bowl, add the maple syrup, pineapple preserves, apple jelly, horseradish, pepper, and salt; whisk to combine.
Microwave the mixture on high for 35 seconds. (You also can heat it in a small saucepan on low until the mixture is warm.) Stir and taste, adjusting the flavor if desired. Set the syrup aside.
Place the toasted waffles on a large serving platter. Top each waffle with a piece of chicken. Drizzle the chicken-waffle bites with about 1 teaspoon of the syrup. Garnish with the parsley, if desired, and serve with the remaining syrup and hot sauce.
Geauga County Maple Festival Wordsearch
The Terrific Maple Tree
The maple tree can be referred to as the King of the Forest. Maple trees can grow just about anywhere in the world but the King rules around the Great Lakes and eastern Canada. It is here that it provides a unique, truly American product, maple syrup.
In the fall the maple tree, along with other hardwoods, bursts into an explosion of color. The leaves on the trees become brilliant red, soft yellow or vibrant orange. Slowly the leaves fall and winter arrives. With the arrival of spring, magic starts in the tree.
The maple tree is an amazing natural sugar making factory. In a simple explanation, the tree uses energy from the sun – solar energy – to make a sweet, watery liquid called sap. Sugar mixes with water that the tree’s roots have absorbed from the ground to make the sap.
This sap flows through the tree and feeds it and helps it to grow and stay healthy. This process stops in the fall but begins again in
the spring when the sap begins flowing once more.
There are many kinds of maple trees, but the sugar maple produces the most sap. There are other high sap producing maples include the black maple, red maple and silver maple. Maple trees produce sweeter sap than other trees, and there is more of it and it runs for longer periods of time. This is where the warm days and cold nights of spring help in the process.
It takes about forty to eighty years for a maple tree to grow big enough to be tapped for sap collection. The size of the trunk determines the number of taps that will be made to keep the tree healthy.
So the next time you take a walk in the woods look up and see the maple tree spread out protecting you. Enjoy the lovely colors of fall knowing that when it awakens in the spring it will be busy making you maple syrup.
Tips for Cooking With Maple
• Before returning maple syrup to the refrigerator, rinse the cap in hot water and wipe the top of the jug so the cap will be easier to remove the next time.
• Maple syrup can be stored in the freezer for long lengths of time. Put in clean container and seal tightly.
• Should maple syrup develop a bit of mold in the top, remove the mold and bring the syrup to a boil. Put in clean container and seal tightly.
• When substituting maple syrup for sugar in cooking, use only three-fourths the amount of maple syrup as sugar in the recipe.
• Warm it up! To make your maple syrup go farther on pancakes, warm the syrup up first so it thins out. Heat syrup in a saucepan over low heat, and then spoon it out. You can also warm in the microwave on high for 30 to 60 seconds.
• It doesn’t hurt to have a “special” pitcher to use when enjoying syrup on your food. They can add a splash of color to the table setting and make a routine breakfast special.
• Maple syrup can be added to grits, steel-cut oats or any breakfast cereal.
• Besides tasting good, pure maple syrup offers some nutritional benefits. It has only about 50 calories per tablespoon, it contains calcium, potassium, magnesium, manganese, phosphorus and iron. It also has trace amounts of B2 (riboflavin), B5 (pantothenic acid), niacin and folic acid. What it does not contain is cholesterol.
• Maple syrup has a way of bringing out the best in meats. To enhance the flavor, add maple syrup to glaze used on ham, pork, chicken or fish.
The Sweet Side of Syrup
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Maple syrup is the sweet nectar of maple trees. Legend has it that maple syrup was first discovered centuries ago by Native Ameri cans during a time when food was scarce. Na tive Americans, as the legend goes, noticed a squirrel drinking “water” from a maple tree, and that squirrel had a lot of energy. They de termined that this substance was the source of the squirrel’s good health and began to rely on what would later come to be known as maple syrup.
Maple syrup is no longer categorized as a beverage, but there is much to learn about this popular pancake topping. The following facts can shed a little more light on maple syrup.
Quebec tops production
According to the travel experts at Trafal gar, most of the world’s maple syrup comes from Canada, notably the province of Quebec. Quebec is the largest producer of maple syrup, supplying approximately two-thirds of syrup exports worldwide. Vermont, Ontario, New York, and Maine are runners-up in syrup production.
season. Dark maple syrup is produced later and very dark comes last.
Only three trees give maple sap
Maple syrup has some nutritional value
Although it may seem like a sweetener, maple syrup is rich in the mineral manganese, which promotes healthy bones and connective tissue. Maple syrup also contains riboflavin and calcium.
Perhaps healthier than honey
When stacked up against honey, maple syrup may be the superior sweetener. It has fewer calories per serving, fewer carbohydrates, less sugar, more calcium, and a lower glycemic index, according to Maple from Canada. For those concerned about nutrition, maple syrup may be a better option than honey when consumed in moderation.
Maple syrup comes in different colors
There are four grades of color for maple syrup that also are known as classifications: golden, amber, dark, and very dark. The colors develop as the maple harvesting season progresses. Golden syrup is produced from the sap collected at the very beginning of the
While there are many different types of maple trees, only the red maple, black maple and the sugar maple trees provide the maple sap (water) that is required for the production of maple syrup. Frigid temperatures followed by springtime conditions help the sap in these trees to flow, says Maple from Canada. Therefore, maple syrup is produced exclusively in places where these trees thrive.
40 to 1 ratio
Trafalgar says it takes 40 gallons of maple sap to make a single gallon of maple syrup. Often it takes three healthy maple trees to produce that gallon. Is it any wonder that maple syrup is so coveted?
Maple syrup stockpile
Because weather plays a key role in maple syrup production, Canada has the Quebec Maple Syrup Producers Strategic Reserve. This reserve stores surplus maple syrup to use when demand exceeds production in the event of a poor harvest.
Maple syrup is a delicious product used in many recipes. It is primarily produced in the northeastern regions of Canada and the United States, and inspires many fairs and festivals in these regions.
2025 Maple Contest Results
Producer Class
Golden
1st Nick & Joan Tomaselli
2nd Robert Freeman
3rd Bill Rist
4th Jeff Grubich
5th Greg Thomas
6th Eric Victor
7th Roger Roseum
Amber
1st Paul Janoske Jr.
2nd Geauga Park District
3rd Roger Roseum
4th Robert Freeman
5th Bill Rist
6th Jeff Grubich
7th Chris Humpal
Dark
1st C. R. Cook
2nd Isaiah Shipman
3rd Greg Thomas
4th Justin Geiss and Eric Hart
5th Tom Salo
6th Scott Adams
7th Pierre Delafranconi
Grand Champion
Producer Class
Paul Janoske Jr.
Hobby Class
Golden
1st Gary Tabaj
2nd Chris Powell
3rd Brian Fyfe
4th Matt Anderson
Amber
1st Greg Hayden
2nd Lloyd Taplin & Rich Henerstrom
3rd Jeremy Tucci
4th Todd Moyer
5th Vince & Traci Dean
6th David Gauch
7th David Standley
Dark
1st Matthias & Jessica Lee
2nd Jared Frabotta
3rd Nick Bilicic
4th Mike Coleman
5th Chris Caruso
6th Joe Gregorc
7th David Gauch
Grand Champion
Hobby Class
Greg Hayden
Out of County Class
1st Belinda Stiers Menix
2nd Ray Gingerich
3rd Goodell Family Farm
4th Paul Schlosser
5th John Allin Family
6th Belinda Stiers Menix
Out of County
Grand Champion
Belinda Stiers Menix
Junior Candy Contest
Twelve Sugar Cakes
1st Granger Rinehart
2nd Grady Rinehart
Maple Stir Swirl
1st Grady Rinehart
2nd Granger Rinehart
Grand Champion
Junior Candy Contest
Granger Rinehart
Adult Candy Contest
Sugar Cakes
1st Claudia Estrada
2nd Sara Brougher
3rd Cash Hardy
4th Tom Salo
5th Nick Lazanich
6th Old Mill Maple
7th Poppa & Kay’s Maple Creations
Maple Spread
1st Richard’s Maple
2nd Old Mill Maple
3rd Bygone Acres
4th Butternut Maple Farm
5th Cole Wise
6th Claudia Estrada
7th Paul Janoske
Granulated Sugar
1st Butternut Maple Farm
2nd Tom Salo
3rd Bygone Acres
4th Bob Reinhard
Selecting, Storing and Serving Ohio Maple Syrup
One hundred percent maple syrup is made by boiling and concentrating the sap from maple trees. Maple sap, as it comes from the tree, is a clear liquid with a slightly sweet taste. The characteristic color and maple flavor is developed during processing. It takes approximately 40 gallons of maple sap to make one gallon of finished maple syrup.
Selection
Maple syrup should never be confused with blended pancake syrups or toppings. These toppings are usually corn syrup or cane sugar based and are flavored with 1 to 3 percent maple syrup. Read the label carefully to make sure you are purchasing what you want. The label should read MAPLE SYRUP. Maple syrup is packaged in tin, plastic, or glass. Each has advantages and disadvantages as to maintaining the quality of the syrup in storage.
• GLASS maintains the flavor of the maple syrup indefinitely. It may darken slightly, especially if the syrup is not kept in the dark. Glass also allows you to inspect the syrup for cloudiness or sugar crystals. Glass containers are usually reserved for packaging small amounts—½ pints, pints, and quarts. It is a costly way to package and is often seen in gift packs.
• TIN maintains syrup quality for 11 to 12 months. Tin cans rust, so care must be taken as to where the container is stored. A tin flavor can be picked up if stored for
long periods.
• PLASTIC is a popular packaging material. It is lightweight and easy to use. Syrup stored in plastic will usually maintain quality for three to six months. Plastic breathes, so a color and flavor change can be the result in long-term storage in plastic containers. However, new plastic containers have been developed to extend shelf life. The disadvantage to these, so far, is that the cost is more than the regular plastic jugs.
The label on every container of maple syrup should specify the name of the producer, the volume of the syrup in the container, and whether the syrup is a blend or pure maple syrup.
Maple syrup is packaged in a variety of sizes. Select the size container that best fits your needs.
• Smaller containers—½ pint, pint, and quarts—are often purchased by first-time maple buyers, as gifts, or for the single person who enjoys an occasional maple treat.
• Larger containers—½ gallon and gallon— are for larger gifts or for the family sold on the pure maple flavor and high quality of the product. People who purchase maple syrup in larger containers often have a favorite “producer” or roadside market from whom they annually purchase.
The important thing to remember when selecting the container is to purchase the size that can be conveniently used within a year.
See Maple • Page 25
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Quality problems can develop after that time, especially if the syrup is not stored under suitable conditions. Plus, it is fun to purchase new syrup each year, visit with your favorite producer, and discuss the year’s “crop”!
The maple syrup you purchase may be voluntarily graded. Most producers or retailers will use the U.S. Department of Agriculture grades for table syrup. They are Grade A Light Amber, Grade A Medium Amber, and Grade A Dark Amber. Color is the principal grade-determining factor for syrup that meets the other requirements of density, lack of “off flavor” or cloudiness. When these factors are met, there is no difference in “quality” between grades of table syrup. There are definite flavor differences for each grade, but try all three grades to see which one you like best. All are good and are enjoyed by consumers based on personal preference.
• GRADE A LIGHT AMBER is a light golden syrup, with a delicate flavor and smooth texture. The USDA describes it as having a “smoky” taste.
• GRADE A MEDIUM AMBER has the characteristic “maple” flavor. Consumers describe it as “a medium-bodied golden syrup with a lingering maple flavor.”
• GRADE A DARK AMBER is a robust maple syrup. As the name implies, it is the darkest of the grades.
Storage
The three main enemies of maple syrup are air, time, and temperature. Therefore, the following storage practices are recommended:
• Immediately store your maple syrup after purchase in the refrigerator even if the container has not been opened. If this is not possible, consider freezing the syrup.*
• Maple syrup packaged in tin or glass can be stored for up to one year in the refrigerator in its original container. However, some people who buy in large quantities often repackage and freeze the syrup and take it out of the freezer when needed.*
• Because plastic “breathes,” repackage syrup originally packed in plastic if you plan to store it for more than three months.*
• If excess water is present or if containers are not clean when filled, bacteria, yeast, or mold may grow during storage. Do not simply remove the mold and reheat the product. Some microorganisms produce toxins as they grow, and these toxins could make you sick. The product should be discarded.
Nutrition
One tablespoon of maple syrup has about 50 calories. Maple syrup is 67% sugar and 33% water. The sugar in maple syrup is sucrose with small amounts of glucose and fructose sugar. White sugar is sucrose. There is no direct scientific evidence that maple syrup is healthier than white sugar. Diabetics need to treat maple syrup and sugar as they do other sugar products.
Serving Ideas
• Use Grade A Light and Medium Amber syrups for pancakes, waffles, french toast, or on ice cream.
• Use Grade A Dark Amber syrup in cooking and baking. Its more robust flavor will come through in recipes. Some people also like this grade for pancakes, waffles, etc.
• Fill the centers of pared and cored Ohio apples with maple syrup and bake.
• Maple syrup is a delicious sweetener in baked beans, rice pudding, squash, or carrots.
• Make “maple snow.” Cook maple syrup to the hard ball stage (238 degrees F, using candy thermometer) and pour over finely crushed ice.
• Maple syrup can be substituted for granular sugar in almost any baked product with the following modifications to the recipe:
- Use 1½ cups of syrup for each 1 cup of granulated sugar.
- Decrease the liquid in a recipe by onehalf.
- Add ¼ teaspoon baking soda for each cup of maple syrup used in substitution.
- Decrease oven temperature by 25 degrees F.
*The best way to repackage maple syrup to maintain its quality is to pour the syrup into clean ½ pint, pint, or quart glass freezer jars to one inch from the top and freeze. Heating and “re-canning” the syrup can cause it to darken and change flavor.
For more information on maple syrup, contact your local OSU Extension office.
This information is partially based on research conducted by Barbara Drake (former FCS Educator) and Randy James (former Agriculture and Natural Resources Educator).
Original author: Barbara H. Drake, Educator, Family and Consumer Sciences, Ohio State University Extension
Updated by: Julie Kennel Shertzer, Program Specialist, Human Nutrition, The Ohio State University
Maple Festival Event Information
Annual Craft Show
The Craft Show is a vibrant highlight of the festival, showcasing the creativity and talent of local artisans. This event features a diverse range of handmade crafts, including pottery, jewelry, textiles, woodworking, and more.
The show is April 26, from 10 a.m. to 7 p.m. and April 27, from 10 a.m. to 6 p.m. It will be at Park Elementary School in the auditorium on Chardon Square.
Handicap Parking & Shuttle Information
Please be aware that handicap parking is limited during the Maple Festival.
It is recommended to attend during the day on Thursday or Friday, when crowds are smaller and parking and accessibility are more manageable.
If you plan to attend on Saturday or Sunday, it is recommended to arrive in the morning to avoid the heaviest traffic.
Free Shuttle Service Details:
• Shuttles run only on Saturday and Sunday
• Shuttles run from the Sheetz parking lot
• Parking at Sheetz is also completely free
• Please note: Shuttles do not run near parade times
Parking Notice:
Many local businesses allow organizations to charge for parking during the festival weekend. Please be prepared to pay for prime parking spots near the festival grounds.
Royal Pageant
You’re invited to a special evening as the next royalty is crowned on Wednesday, April 23, at 7 p.m. at St. Mary’s in Chardon.
Enjoy a night of celebration with:
• A Chinese auction full of exciting prizes
• Light appetizers to enjoy throughout the evening
• A chance to cheer on our amazing participants!
Entry is $10 — cards are accepted (credit card fee applies).
Bring your friends and family and be part of this memorable event.
Sap Run
Get ready to race through the sweetness of the Geauga County Maple Festival at the Sap Run on Sunday, April 27.
• 1 Mile Fun Run: 8:00 AM ($15 pre-reg or $20 day-of)
• 5 Mile Race: 8:30 AM ($30 pre-reg or $40 day-of)
Registration at the main stage; line-up at the library. Don’t miss this epic run filled with fun, fitness and festival spirit!
Kling, Crawford Named as Parade Grand Marshals
The 2025 Parade Grand Marshals are Betsy Kling and Jay Crawford, from WKYC 3News.
Kling is an Emmy-winning chief meteorologist, proud Copley native, and passionate STEM advocate, known for her “Growing
STEM” series spotlighting women and girls in science.
Crawford is a familiar face from ESPN’s SportsCenter and the Little League World Series. Now, back home in Northeast Ohio, Crawford brings his storytelling and sports expertise to 3News.
Come celebrate with us on Sunday, April 27, at 3 p.m. as we honor these hometown heroes and kick off a great community tradition.
Polka, Maple & Pure Fun
The Chardon Polka Band is hitting the stage at the Maple Festival on Friday, April 25, at 7 p.m. Get ready for wild accordion riffs, toe-tapping beats, and maybe even a polka twist on your favorite song! Grab a funnel cake, dance like no one’s watching, and let’s make this a polka-packed festival to remember!
Blue Ribbon Auction
Come bid on the finest maple syrup Geauga County has to offer!
One of the standout events of the festival is the Maple Syrup Auction, a delightful celebration of local craftsmanship and community spirit. This event invites community members to showcase their homemade maple syrup, collected from the region’s finest maple trees.
The auction is Sunday at 12:30 p.m. at the Chardon Smile Center Main Stage on Main Street.
Bidder registration takes place at the Chardon Smile Center Main Stage.
Pancakes in the Park
Stack them high and drizzle with our locally sourced maple syrup for the ultimate treat.
No reservations needed.
Pancakes In The Park is run solely by the Geauga County Maple Festival Board. Any profit from the pancake tent is returned to the general fund of the Maple Festival, which allows the board to bring the festival back each year.
Pancakes In The Park is scheduled for Friday, Saturday and Sunday, from 8 a.m. to 2 p.m. att the pancake tent located in the center of the festival, near the sap house.
Adult cost is $10 (plus credit card fees if paying with card) - Always served with real Geauga County maple syrup, all you can eat pancakes with 2 sausage links and choice of drink.
Child (under 6) cost is free with paying adult.
Festival Rides
The Geauga County Maple Festival features rides for all ages.
Wristbands are $25 for all-day access to all rides.
Individual tickets are $1.25 per ticket, 20 tickets for $20 or 40 tickets for $40.
Wristbands and individual ticket sales are available every day.
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