Dean George and the Art of Maple Syrup Making

By Isaac White.

In a small "sugar shack", straight across from the Mohawk School in Akwesasne, Dean George, a member of the Bear Clan, is on a mission to keep the ancient tradition of maple syrup making alive. A master of his craft, Dean has been producing maple syrup since childhood, learning the techniques from his elders. Today, he dedicates his time to educating the next generation of Mohawk children about this essential cultural practice.

In the past, Dean witnessed only a handful of elders engaged in maple syrup production, which inspired him to carry on the tradition. Over the years, he and his team have inspired what he says is at least six other groups to follow in their footsteps. But for Dean, his primary goal remains passing on this invaluable knowledge to the Mohawk children.

Maple syrup production is an intricate process that begins with identifying the right trees. Dean teaches the children to locate sugar maples, what he describes as hard maples, which yield the best sap. Although various maple tree species produce sap, the sugar maple stands out for its superior quality. Before tapping a tree, Dean emphasizes the importance of honoring it, as it plays a vital role in the syrup-making tradition.

The actual syrup-making process is a fascinating journey. Trees are tapped, and the sugar water is collected, then transferred to a stove to be cooked until it transforms into delicious syrup. In the past, the syrup was cooked in large iron kettles and boiled all day, with the final product being whatever was left at the end of the day.

Dean is careful to make clear that maple trees and the syrup they produce is an essential component of Mohawk culture, used in various ceremonies and celebrations. He says that the ceremonial component is also crucial to the entire process of making syrup and is vital to connecting people to the process. Dean teaches the children that the appearance of the robin, the first bird to herald spring's arrival, signals the beginning of the maple syrup season. In his sugar shack, Dean also shows the children the Robin Dance, an essential part of Mohawk tradition.

Throughout the season, Mohawk School children flock to Dean's sugar shack, eager to learn about syrup production and the cultural significance behind it. With classes held three to four times a day and lasting approximately half an hour, Dean has had the privilege of sharing his wisdom with hundreds of young learners.

Upon entering the shack, the excited children listen intently as Dean explains the syrup-making process and its importance to the Mohawk people. He offers each child a small cup of "sugar water," the unprocessed liquid extracted directly from the maple tree, which they happily drink. Following this, the children are given a taste of the syrup, further piquing their curiosity and enthusiasm for learning.

Dean then proceeds to demonstrate the Robin Dance, providing rattles for the children to use as they move around the small shack, their faces lighting up with joy. The dance, the rattles, and the sweet taste of maple syrup all work together to create a memorable experience that will stay with these children for a lifetime.

For Dean George, the ultimate goal is to ensure the knowledge of maple syrup making and the reverence for the trees, Mother Earth, and the ancestors who passed down this wisdom continue to thrive among future generations. His dedication and passion for teaching the Mohawk children are a testament to his love for his culture and an unyielding commitment to preserving the Mohawk people's traditions.