Category: Connecticut Travel

On Saturday, March 19 from 11:00 am – 2:30 pm sweet things are happenning at the New Canaan Nature Center located on 144 Oenoke Ridge in New Canaan. This annual event celebrates the New England tradition of maple syrup making and includes a pancake brunch with different varieties of syrup, including the Nature Center’s own special syrup.

Nature Center educators and local families who have “adopted” a tree for the season have been collecting sap from about 40 of the center’s maples over the last month. How does it work? Freezing temperatures create suction that draws water in through a tree’s roots, and warm periods create pressure which causes the sap to flow out through a tap hole where it’s collected in buckets. This sap, a combination of water, salt and sugar, serves as the tree’s food and is the sole ingredient of pure maple syrup. During Syrup Saturday, visitors will get a chance to observe the entire process from tree tapping to boiling into syrup at the “sugar shack”. Educators will also demonstrate historic methods of maple syruping.

Local maple syrup and maple baked goods will be for sale. Supplies and information from Tap My Trees will also be available to purchase for families who want to tap their own maple trees at home and make their own maple syrup.

A special activity also being offered is a hike along “Maple Lane” with one of the Center’s naturalists to learn how to identify sugar maples and other trees while hunting for signs of spring. Attendees are welcome to gather around and warm up by the campfire and kids are encouraged to make a maple-themed craft to take home as a rememberance of this sweet time of year. This event is primarily held outdoors and activities will be ongoing throughout the day.

For additional information call (203) 966-9577 x20 to register in advance for this popular event. Members: $8/person / Non-Members: $12/person. Children under age 3 are free.

The Institute for American Indian Studies will present its Annual Maple Sugaring Festival on Saturday, March 20, 2010 from 11:00 am – 3:00 pm. What makes this Festival unique is Jim Dina who will present a full Native American Sugar-making demonstration in the Institute’s outdoor Algonkian Village.

Inside the Museum and Institute, from 11:00 am to 1:00 pm, staff members will serve pancakes with delicious local maple syrup. Fun activities for the children will run from 1:00 – 3:00 pm.

The Native American lore of sweet maple syrup is fascinating. The Mohegans believed that the melting snow caused the spring sap to run in the maples. They considered the sap to be the dripping oil of the Great Celestial Bear, who had been wounded by the winter sky hunters – according to their own Pleiades story. The bear, sometimes becoming the celestial bear and embodying the Big Dipper, repeats itself through many Indian origin stories.

Native People discovered in their woodlands the sources of seasoning and sweetening medicines and foods. Long before recorded history, their investigations unlocked the secrets of extracting many dietary substances from their natural environments. Lost in pre-history are the earliest experiences that led to “sugaring”.

It was usual for whole families to participate in the labor of sugaring, although in some tribes the women went first to the maple forests to make any necessary repairs to the camp and sugaring utensils. Among the Iroquois and the Ojibwa Indians, the women owned the maple groves, which they inherited through their maternal line. Seensibaukwut is the Ojibwa word for maple sugar, which means, “drawn from the wood.”

Tree sap is essentially water absorbed by the roots and mixed with some of the stored tree sugars. Sap will begin to run upwards from the roots on warm late-winter days followed by freezing nights. These conditions usually begin in late February in southern New England.

Once the sap had been collected, it needed to be boiled down (reduced). The sap was then put into a hollowed out log where fiery hot stones were placed into it. The purpose of the hot stones was to cause the sap to boil. This may have needed to be done several times to obtain the correct consistency.
This was the traditional “Native” way.

Please call for tickets 860-868-0518. Advance tickets $8 Adults/ $6 Children; Tickets at the door $10 Adults/ $8 Children.

Join the fun as this family favorite returns to the Stamford Museum & Nature Center (39 Scofieldtown Road) on Sunday, March 6, from 11 am – 3 pm! Adults and kids will delight in a visit to the little red sugarhouse at the Center’s Heckscher Farm. Here live demonstrations will show visitors how sap is turned into sweet maple syrup. The event admission which includes parking is $5 for members and $10 for non-members.

This event offers a multitude of activities sure to please everyone in the family! See how trees are tapped and sap is collected, make a maple-themed craft, enjoy the popular pancake brunch, go on a scavenger hunt, get your face painted and more. A special treat is to watch local chefs create delicious dishes using maple syrup in a winner-takes-all maple cook-off!

Additionally, people can help support the Maple Sugar Education Program at the Stamford Museum & Nature Center with their Sponsor-A-Bucket program! Your support will be acknowledged with a personalized name tag that will hang on your personal sap bucket throughout the season…with a “sweet” end result! At the end of the season each Sponsor will receive a pint of SM&NC’s very own pure Connecticut Maple Syrup. Each sponsorship opportunity is $50. To sponsor a bucket, call Carol at 203.322.1646 ext. 6548 or order online at http://www.stamfordmuseum.org.

For more information, call 203.977.6521, or visit http://www.stamfordmuseum.org.

Tourism is a multi faceted industry. Our State is blessed with diversity making the role of the Tourism Districts critical in branding the Regions that compose Connecticut.

Each Tourism Region brings many assets to the table. The Western Connecticut Convention and Visitors Bureau offers five important assets that have been developed, expanded and continually refined over the past 30 years that are integral to tourism marketing in the state.

1. HISTORY – We are proud of our 25-year history of a public private partnership with nearly 500 businesses and attractions that contribute marketing dollars to the organization in order to leverage state funds.

2. PUBLIC RELATIONS – We are proud that the Western Tourism District has a proven national public relations program. The advertising dollar amount of the Bureau’s national publicity is approximately 5 to 6 million dollars a year. This type of third party endorsed publicity cannot be bought – it takes a network of contacts and professionals that know their region well and are able to give the media the right hook in order to get the story.

3. NETWORK- We are proud of the vast network of travel trade contacts from meeting planners to group tour operators that we have relationships with. Leads are amassed and distributed to properties and attractions in order to help them generate their meeting and group businesses. Business that is the life blood of CT’s hotels and attractions of all sizes.

4. RESEARCH. We are proud that Western Connecticut measures the economic impact of special events of all kinds from the Norwalk Oyster Festival, Civil War Reenactments to the Litchfield House Tour and Salisbury Ski Jumps, to assist event organizers expand events and solicit sponsors. Research is a key element in planning for and expanding a regions tourism product.

5, WEBSITE: We are proud our Website and Social Media work has resulted in a vast treasure trove of intellectual property for the Western Tourism District. Western Connecticut’s website is rich in content with listings that go into the year 2012. Driving, hiking, biking, and boating tours have been developed and can be downloaded on handheld devices. Hundreds of travel writers, the traveling public and in and out of state residents follow the Bureau’s three blogs, facebook page and twitter accounts that are maintained and refreshed on a daily basis.

Regional Tourism Districts must be funded at appropriate levels. The two tier system of state and regions works and is the cornerstone of all tourism programs in the United States. Connecticut’s Tourism Regions have a thirty year proven track record…something that the State Legislature has supported and funded and should be proud of too.

Even though Valentine’s Day has passed — there is another opportunity to celebrate the “love” of chocolate at the annual Chocolate Carnival on Saturday, Feb. 26 from 6:00 to 10:30 pm. at the Heritage Hotel in Southbury.

This dinner extravaganza is a benefit for programs at the Audubon Center at Bent of the River in Southbury- a 660-acre outdoor sanctuary with 15 miles of walking trails, and an environmental education center for all ages.

Attendees will be greeted by host Charley Monagan, Editor of CT Magazine, and enjoy music by the rocking Zydecats while sipping wine from three Connecticut Vineyards. The featured menu is the creation of two Chocolatiers that provide a magical ambience for dinner featuring “Inspired Creole Cuisine with Dark Chocolate and Accents of the Caribbean,” created by Executive Chef Carol Byer-Alcorace of New Morning Natural & Organic.

The menu introduces dark organic chocolate in every form imaginable from Crayfish Étouffée in Phyllo Cups to Chunky Chicken Gumbo, to All Fools Chocolate Cake. Taste the difference local products make – veggies from Fort Hill Farm in New Milford, pork from Rowland Farm in Oxford, Soffer Farm eggs from Branford, milk from Arethusa Farm Litchfield, herbs from- Castle Rock in Bethlehem, Wave Hill Bread from Wilton and first time ever, new hot, new-spiced cocoa from Coffee, Tea, Etc. of Goshen.

As it is an event for the Audubon, don’t forget to bring your camera and meet birds of prey from the Audubon Center at Sharon.

And, don’t forget your mask – it is Mardi Gras – if you wear a mask you could win a prize!!

Tickets are $75.00/person. Details and ticket sales at: http://www.newmorn.com, http://www.bentoftheriver.audubon.org Call Jennifer- 203-264-5098 for special diets and table reservations.