In a lush corner of Oregon, something unexpectedly sweet is flowing from the trees—and it’s not just sap. The Oregon Maple Project is giving residents a hands-on opportunity to tap bigleaf maple trees and make their own syrup, transforming a regional curiosity into a growing movement rooted in sustainability, education, and cultural respect. Based at Camp Colton outside Portland, the initiative has already trained dozens of participants in the art of sugaring, helping locals reconnect with the land in delicious new ways.
Bigleaf maple syrup isn’t easy to make—it takes more sap and more time than traditional sugar maple syrup—but the result is a deep, floral flavor that’s entirely Oregon-grown. Led by Ella Smoot and guided by Indigenous Honorable Harvest practices, the project teaches people to harvest sap without harming trees, emphasizing ecological stewardship. The syrup yield is small—just two gallons last year—but the impact is huge. With plans to expand educational efforts and strengthen ties to Native communities, this forest-to-table effort is more than a food trend—it’s a flavorful return to mindful living.