Krista McCracken [1]
Visit any Canadian tourist shop and you will likely find shelves filled with maple syrup, often branded with red maple leaves in an attempt to invoke feelings of national pride. Canada makes over 71% of the world’s maple syrup and there are more than 8,600 producers of maple syrup across the country. Given these stats it is hardly surprising that Canadians have latched onto maple syrup as something uniquely Canadian. It draws up images of plaid, snow, and pancake breakfasts.
Something we rarely talk about is the role of colonialism and commercialization in maple syrup production. Maple syrup is not uniquely Canadian. The earliest settler references relating to maple syrup were by André Thevet in 1557 and by Marc Lescarbot in 1606. In both cases these accounts of maple syrup were connected to knowledge shared by Indigenous communities. Maple syrup knowledge existed long before settlers arrived in the land we currently call Canada. Haudenosaunee traditional knowledge includes descriptions of piercing maple trees for ‘sweet water’ and many Anishinaabe communities have traditions of collecting sap during the “sugaring off” period. (For additional context, see Nanaboozhoo and the Maple Trees).
Today, many Indigenous communities continue to hold knowledge about the location of the best trees to tap, when to start tapping, and other crucial parts of the maple syrup making process. Additionally, maple syrup harvest is still deeply connected to ceremonies and the culture within many Indigenous communities.
How can we talk about Indigenous knowledge in relation to maple syrup? Continue reading