Peter Kuitenbrouwer
speaker
81 appearances
1 recordings
1 series
first heard Mar 2026
last heard 24 Mar
Peter Kuitenbrouwer’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Mar 2026 with 1.
Appearances
right, to suck the sap from the tree, so that increases the amount of sap yield, and then use a process called reverse osmosis, which is to say, pushing the sap through a membrane that concentrates the sugar in the sap, so you've got sap concentrate coming out one end and clear water coming out the other, and then you take that sap, you don't have to boil it so long, so you can make syrup more quickly, more efficiently, and at a
Cheaper price.
Oh, that's a good question.
Damn, I don't even think I addressed that one in my book.
You might have stumped me.
Yeah, well, I mean, you mentioned that.
I think what maybe surprises a lot of people, and I read about it in a chapter in my book called Rebellion, is that there are people in Quebec who reject the authority.
And that's partly what that show you mentioned, The Sticky, was about.
It was about a syrup maker who didn't want to...
abide by the strict rules of the Quebec Federation of Syrup Producers, which basically tell you how much syrup you can make, who to sell it to, and at what price.
And so you basically have this kind of rigid control that protects the price, but then there's people who rebelled against that and they ended up paying ridiculous fines and actually getting pushed out of the maple syrup business because they had to sell their sugarbush to pay their fines.
You know, maybe what people might be surprised by, as it partly goes back to history, is that maple syrup itself is comparatively recent invention.
I mean, we're talking about, like, it really was sugar-based.
That's why we call it sugaring season.
We call it sugaring off.
We call it a sugar shack.
We call it a sugar bush.
The word sugar permeates through all our language around this product because up until we had cans and bottles, there really was no way to store it very well.
And so it was always made, the First Nations and the settlers always boiled it further
Because if you just keep boiling the syrup, you'll turn it into sugar eventually.
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