‘Big Wild Year’ Notebook: Part III of a series

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‘Big Wild Year’ Notebook: Part III of a series

Warren Schlote

Apr 03, 2019 - 4 min read

Jeremy St. Onge and Delphanie Colyer recently tried cooking bear meat in maple sap at the ‘Sappy Shack,’ their sugar bush where they have well over 100 tapped trees ready for this year’s maple syrup run. They have already consumed a dozen litres of syrup since January.

‘Big Wild Year’ Notebook: Part III of a series — Jeremy St. Onge and Delphanie Colyer recently tried cooking bear meat in maple sap at the ‘Sappy Shack,’ their sugar bush where they have well over 100 tapped trees ready for this year’s maple syrup run. They have already consumed a dozen litres of syrup since January.

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