The Lemays may be more than 3,000 kilometres away from any of Quebec’s sugar shacks, but the Plamondon couple has kept the French tradition alive in Plamondon for the past 23 years.
Annette and Leonard Lemay were on hand to pour maple syrup onto the snow for another year at the annual sugaring-off event in Plamondon last Sunday, with people of all ages enjoying the sugary treat.
The Lemays have the sugaring off process down pack, with Annette warming up the syrup in the ‘cabane’ on wheels with a propane campers stove as her heat source. Her husband Leonard braves the cold and pours the syrup onto the snow and gives tips on how to properly roll the syrup.
The couple originally opened their sugar shack only to family but then it became so popular that they started doing it for the schools and for smaller community events like the annual sugaring off event. The couple both agree that it’s a lot of fun and feel that it’s a celebration of the French culture but also springtime.
“It’s about keeping the French culture alive but you know when the sugar shack comes out, it means it’s springtime,” joked Leonard.
Since there are no maple trees to produce the maple syrup in northern Alberta, the couple imports it from Quebec and uses about five gallons for event like the one last Sunday. The couple has also been touring to schools in the area and have even been asked to bring their ‘cabane’ on wheels to schools in St.Paul and Bonnyville. The couple says they enjoy seeing kids experience taffy on snow for the first time.
“It’s about seeing a kid’s eyes light up as the syrup is poured onto the snow and they have their first taste. That’s the fun part,” said Leonard.
And there were kids on hand at last weekend’s sugaring off event, which also saw a typical French brunch, with pea soup, ham and of course, maple sugar pies.
Around 150 people showed up for the annual brunch that was also followed by a gala in the evening, where students and local musicians performed.
“It was a fun-filled family event,” said Michele Dallaire, Community Development Officer for L’ACFA, who organized the event.
