FARM TO FOOD
Launched on September 18, 2025, the “Farm to Food” podcast is broadcast on a bi-weekly basis to increase coverage of the Chateauguay Valley’s largest economic sector - agriculture - and, of course, everyone eats everyday (at least we hope so!) so there is always a lot of interest in all things agri-food.
Whether you're a farmer, a foodie, or simply curious about where your meals come from, Farm to Food connects you to the full journey — from soil to supper. Each episode features down-to-earth conversations with local farmers, agri-food innovators, and global experts on everything from organic farming to processing, sustainability, and food security.
Recorded at the historic Ormstown Fairgrounds, the show offers real insights into Quebec’s rural communities and the people who keep us well fed. Plus, stay updated with timely agri-news and local food stories that matter.
For producers, processors, and curious eaters alike — Farm to Food is your guide to understanding how our food systems work, who makes them thrive, and why it all matters. From bumble bees and microdistilleries to the dairy industry, cash cropping, and extreme weather, we’ll explore it all.
Listen, learn, and support local – because farming isn't just for farmers — it's for everyone who eats!
FARM TO FOOD
10. Maple Syrup
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
Maple syrup tapping in Quebec, which produces over 70% of the world's supply, has evolved from Indigenous V-notch methods in the 16th century to modern vacuum-sealed tubing systems. Quebec, where le temps des sucres is a cultural cornerstone, currently uses over 46 million taps, with production strictly regulated by the PPAQ to ensure sustainability.
Each spring in Quebec, as the days warm and the nights still dip below freezing, maple trees begin to release their sap. For thousands of producers across the province, this signals the start of maple season — a short but intense period that turns forests into working sugar bushes.
Quebec produces the vast majority of Canada’s maple syrup, making it the heart of a global industry rooted in tradition, family farms, and the careful management of maple forests. While technology has modernized many operations, the rhythm of the season is still dictated by the weather.
In this episode, we speak with local maple producers about life in the sugar bush, the challenges and rewards of the season, and why maple syrup remains such an important part of Quebec’s rural economy.
We also talk with a holistic nutrition consultant about maple syrup as a natural sweetener and how it compares to more highly processed sugars.
From forest to table, maple syrup remains one of Quebec’s most iconic and enduring agricultural products.
In this episode:
Hugh Maynard speaks with David Hall, owner of Hallacres Farm near Knowlton, Quebec, and a director with the Quebec Maple Syrup Producers federation.
Sarah Rennie stops by Vergers Blair Orchards to chat with Jeff Blair about producing maple syrup on the farm in Franklin, Quebec, for five generations.
Callan explains how maple syrup is graded.
Sarah speaks with Laurie Ann Prevost, who is known for her processed maple products.
Sarah also takes some time to talk with Kim L’Ecuyer, a holistic nutrition consultant.
Callan closes the show with the answer to Phil’s question: 'Why does peanut butter thicken when you add maple syrup to it?'
Thank you for listening to this episode of the Farm to Food podcast.
We’d like to thank our sponsors for helping bring this initiative to life: the Livestock Breeders’ Association for providing our studio facilities at the Expo Ormstown fairgrounds, and Quinn Farm in Notre-Dame-de-l’Île-Perrot for their promotional support.
We also wish to thank the Community Media Strategic Support Fund and the Government of Canada for their financial support for this project, as well as the Bourses d’initiatives en entrepreneuriat collectif for their contribution toward equipping the podcast studio.
This program is made possible thanks to the dedicated work of the volunteer directors on the board of Châteauguay Valley Community Information Services (CVCIS), a non-profit social enterprise with charitable status. We would love your support to help keep this podcast going.
Donations can be made at farmtofood.ca, and we can issue tax receipts for donations over $25.
Farm to Food Podcast Credits:
Hugh Maynard – Host
Jackie Rourke – Producer
Sarah Rennie – News Editor
Callan Forrester – Reporter
Stacey Pennington – Audio Production
Dianna Chycki, sales & marketing
…and of course, Farmer Phil — who’s farm-tastic!