Full conference pass includes access to all 8 online sessions (12/11 - 12/13) and all in-person sessions on Saturday 12/14 in Randolph (includes lunch and tradeshow).

Participate in our 2024 Vermont Maple Winter Conference by engaging in our 8 online sessions, 12/11 - 12/13. All sessions will be recorded and content will be available online later by January 2025.

Discounted student ticket for full conference pass includes access to all 8 online sessions (12/11 - 12/13) and all in-person sessions on Saturday 12/14 in Randolph (includes lunch and tradeshow).

Our Full Day Quality School on 12/9 is full with 20 registrants. In case someone cancels, feel free to join our waitlist and we'll let you know if a spot opens up. Vermont Maple is world renown for being the highest quality maple syrup on the planet. What allows our sugar makers to keep making this claim? Curiosity about how to make the best maple syrup and the science and technical tools that get us there! Join us for an important full day, hands-on, in-depth session with Mark Isselhardt of UVM Extension and Jason Lilley of UMaine Extension. Previously known as "grading school" prior to the pandemic, this new and improved one day class is essential for sugar makers, no matter how many years you've been tapping trees. Mark and Jason will get into the science behind great and off-flavored syrup, the best measurement tools and how to use them, and will offer plenty of hands-on activities to refine your skills. This one-day essential session is only $75 per person. Your registration fee includes a quality kit valued at over $95, with a new hydrometer, hydrometer cup, thermometer, off flavor kit, temporary grading kit and reference materials. Coffee, snacks and lunch will be provided. Space is limited to 20 participants and registration closes on November 25th. Sign up today and reserve your spot!

Vermont Maple is world renown for being the highest quality maple syrup on the planet. What allows our sugar makers to keep making this claim? Curiosity about how to make the best maple syrup and the science and technical tools that get us there! Join us for an important full day, hands-on, in-depth session with Mark Isselhardt of UVM Extension and Jason Lilley of UMaine Extension. Previously known as "grading school" prior to the pandemic, this new and improved one day class is essential for sugar makers, no matter how many years you've been tapping trees. Mark and Jason will get into the science behind great and off-flavored syrup, the best measurement tools and how to use them, and will offer plenty of hands-on activities to refine your skills. This one-day essential session is only $75 per person. Your registration fee includes a quality kit valued at over $95, with a new hydrometer, hydrometer cup, thermometer, off flavor kit, temporary grading kit and reference materials. Coffee, snacks and lunch will be provided. Space is limited to 20 participants and registration closes on November 25th. Sign up today and reserve your spot!