The Regenaissance Podcast

Baird Maple Syrup Farm in Vermont has been producing maple syrup for over a century. I visit with farm managers and sugar makers, Jacob and Jenna Baird. Jenna is the fifth generation of her family to work this land.

What We Cover
  1. How maple syrup is made (and why most people have it wrong).
  2. The modern sugar bush (100+ miles of tubing, vacuum systems, and leak-chasing).
  3. Reading labels (how to spot fake or blended "maple" products at the grocery store).
  4. The full production season why it's a 6-week sprint, what starts it, and what ends it).
  5. Farm succession and conservation (how the Baird family is transitioning a 107-year-old farm to the next generation). 
Timestamps

00:00 — Welcome to Baird Farm: 107 years of maple and dairy history
02:00 — Why it's so hard to keep a farm across generations
08:00 — Sap vs. syrup: what you're actually pulling from the tree
09:00 — How to read a maple syrup label (and spot the fakes)
11:00 — How vacuum tubing works and why it doubles production
17:00 — How tapping actually works: drilling, spouts, and tree health
21:00 — The production season: a 6-week window from February to April
34:00 — Farm succession: leasing to own and navigating family transitions
43:00 — Reverse osmosis and the sugar house: how sap becomes syrup
47:00 — Sugar maple vs. red maple: how to tell them apart in the bush

Connect with Jason & Baird Farm:

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What is The Regenaissance Podcast?

Hosted by @Regenaisanceman with the mission of reconnecting us back to where our food is grown & exposing everything that is wrong with our broken food system. We are more disconnected from our food than we ever have been. I sit down with ranchers and farmers to give them a voice and hear their stories, helping paint a picture of what it really looks like to support humanity with food. I also will be talking to others involved in the agriculture space as there is a lot that goes into it all. My hope is that from hearing this podcast you will begin to question what you eat and where from.