Grade 2 students from Andrea Schoellig’s class at Highland Elementary School recently took a special field trip to Highland High School to learn how maple syrup is made. The visit provided a hands-on learning experience that connected science lessons across grade levels while giving younger students a glimpse of the work happening at the High School.

High School students from Kevin Rizzo’s science classes led a series of interactive learning stations that walked the second graders through each step of the maple syrup production process. The elementary students learned how maple trees are tapped to collect sap, how the sap is gathered and stored, and how scientists measure sugar content. They also explored how reverse osmosis helps concentrate the sap before it is boiled.

At another station, students observed the boiling process used to turn sap into syrup and learned about the filtering and grading steps that ensure the final product meets quality standards. The hands-on demonstrations helped bring classroom science concepts to life for the young learners.

The visit also included a cultural connection. French teacher Kyle Welch introduced students to the Canadian Winter Carnival, sharing traditions associated with the celebration and the importance of maple syrup in Canadian culture.

Students also participated in a STEM activity led by Elyssa Dewitt, where they explored phase changes and learned how temperature affects liquids and solids. As a sweet conclusion to the lesson, students sampled maple taffy, a traditional treat made by pouring hot maple syrup onto cold snow.

The day provided a fun and engaging opportunity for students of different ages to learn together while exploring science, culture, and local traditions. The collaborative experience highlighted the value of cross-grade learning and gave Highland Elementary students an exciting introduction to the science behind one of the region’s most well-known products.