Sugaring Time

by Kathryn Lasky, Christopher G. Knight (Photographer)

Sugaring Time is Kathryn Lasky's unforgettable work of narrative nonfiction—illustrated by the incomparable Christopher G. Knight.

"In lyrical prose and black-and-white photographs, Lasky's book depicts the Lacey family of Vermont making maple syrup...A rare kind of nonfiction, informative yet as easily read as fiction." ( School Library Journal )

Genres: Nonfiction, Picture Books, Childrens, Nature, Science, Juvenile, Middle Grade

64 pages, Paperback

First published March 1, 1983

About the author

Kathryn Lasky, also known as Kathryn Lasky Knight and E. L. Swann, is an award-winning American author of over one hundred books for children and adults. Best known for the Guardians of Ga’Hoole series, her work has been translated into 19 languages and includes historical fiction, fantasy, and nonfiction.

Reviews

[Manybooks · Rating 3 out of 5]

Yes, Kathryn Lasky certain does with her 1983 (and 1984 Newbery Honour winning) non-fiction picture book Sugaring Time feature a very detailed and delightfully informative account of how the Laceys harvest maple syrup from their small grove of sugar maples, with Lasky textually clearly demonstrating in Sugaring Time that maple syrup harvesters are totally dependent on the weather and that the late winter/early spring temperatures and snow conditions actually have to be pretty much just right for a decent sugaring season, and furthermore, that the entire Lacey family (both adults and children) are involved, and actively so. And indeed, I also want to point out that due to its length and wordiness, Sugaring Time is in my opinion most suitable for older children from about the age of eight or so onwards and probably a bit too much and too involved on a verbal, on a textual level for younger children (but that Christoper C. Knight's accompanying and very detailed black and white photographs for Sugaring Time would probably also be a hit with younger children, as they not only show the sugaring process with almost as much visual detail as do Kathryn Lasky's printed words, but that all of the pictures of the Lacey children helping their parents with the sugaring process also delightfully and clearly demonstrates that the entire family, and even the youngest members, are involved, that children can "do" and can actively be helping their parents with chores etc.).

But while with Sugaring Time, I have definitely both textually and visually enjoyed the combination of Kathryn Lasky's text and Christopher C. Knight's photography (and think that Sugaring Time offers a nicely detailed introduction to how maple syrup is produced), there frustratingly and annoyingly are two specific issues I personally have encountered with Sugaring Time which do prevent me from giving more than a three star rating. For one, and first and foremost, considering how much textual information on maple syrup and the sugaring process Kathryn Lasky presents in Sugaring Time and that Lasky obviously has thus also done quite a bit of both primary and secondary research, sorry, but that Sugaring Time does not provide a list of the sources Kathryn Lasky has used, that there is no bibliographical information presented, this both annoys and frustrates me and also in my humble opinion kind of lessens the educational value of Sugaring Time with regard to its supplemental research potential. And finally, for two, and even though I absolutely do admit this being a very personal pet peeve of mine, I certainly have not at all liked how often Kathryn Lasky uses in Sugaring Time negative adjectives such as lazy, stubborn and obstinate (to name few examples) to describe the Lacey's Belgian workhorses, that there is a distinct impression in Sugaring Time that at least for the author, for Kathryn Lasky, the Laceys Belgians simply appear as tools to be used and exploited and not working partners to be respected and appreciated (and that this does indeed kind of makes me more than a trifle annoyed with regard to Sugaring Time and in particular so since I have read a number of picture books about sugaring where horses indeed are depicted as equal working team members and not ever being denigrated with uncalled for and unwarranted negativity).

[Abigail · Rating 4 out of 5]

Prolific children's author Kathryn Lasky tells the story of sugaring season - that "time between the seasons... when winter seems tired and spring is only a hoped for thing" - in this beautifully-written work of picture-book non-fiction. Her lyrical but informative text is paired with her husband Christopher G. Knight's photographs, and word and image together document the process whereby Vermont farm family, the Laceys, make maple syrup from the sap they gather from their sugar bush...

Published in 1983, Sugaring Time was chosen as a Newbery Honor Book in 1984, and it's not difficult to see why. The text here is highly descriptive, with many beautiful passages about the natural world and the farm life of the Laceys. It's unusual for a work like this - the book is a text-heavy picture-book - to be honored by the Newbery committee, so I went in expecting something special, and was not disappointed. Naturally, as a maple syrup and maple candy lover, I found the book quite interesting, and I came away with a greater appreciation for all the hard work involved in creating these treats. I also came away with an appreciation for the role that horses - the Laceys owned two large Belgian workhorses, Jumping Jack and Tommy, seen in the photograph on the cover - still play on some farms. Recommended to anyone looking for works of non-fiction about sugaring off, as well as to Kathryn Lasky fans.

[Samantha · Rating 4 out of 5]

This was a great book, very thorough on the entire sugaring time season. However, it is oddly sort of designed to look like a children’s book but this doesn’t work for it because there is MUCH too much text for most children who who pick this size of a book up. On the other side, it is almost coffee table book-like, but again the size is all wrong. I’m not 100% sure about the design choices but the actual content was great.

[Katt Hansen · Rating 4 out of 5]

A gentle book that takes you though the process of making maple syrup through prose that is almost poetic, and beautiful black and white photographs. I loved reading this book, learning something new and feeling that for a brief moment I was part of this family.

[Lee]

This is really wholesome, I like it a lot.

[Cheryl]

Read on openlibrary for the Newbery discussion. Child me would have been even more bored by this than adult me. We knew, in Northern Wisconsin, that there were people who did this, but never attempted it ourselves. It was just a background thing for people who had even more energy than my incredible father. New to me is the idea of making 'sap tea' which seems like a quick and easy bit of fun, if I ever do make it north in the winter again.

Can't rate. The writing style is, unsurprisingly, gorgeous... but again, how many children appreciate that? Maybe some?

[Amanda · Rating 3 out of 5]

Sugaring Time by Kathryn Lasky was chosen for the Early Childhood category for Newbery novels. This book was found in the non-fiction section of the library and profiles a family in the northeast that collect sugar. I read this book out loud to my boyfriend as we were driving and we were both very interested in the story. The novel goes through the beginning preparations of collecting sap from the maple trees, to processing the sap, to consuming the completed maple! The story confused in that we weren't sure if they used the maple syrup for just their family or if they sold the syrup elsewhere. The story also only profiled one collection, and we wanted to know how many times they actually collected sap from the trees. Overall, this was a neat read, it was written in a very detailed way which was nice to read aloud!

[Melissa · Rating 4 out of 5]

Sugaring Time by Kathryn Lasky is a Newbery Honor book about a family in Vermont that taps the Sugar Maple trees each year to make maple syrup. This is a time honored tradition in the Northeast United States and Lasky captures both the magic and scientific nature of the process in her book. Students in elementary school would love Christopher Knight’s photographs of the entire process and see children their own ages helping in the making of an actual product. The book is organized logically from the beginning of the sugaring time at the end of March when they tap the trees, through turning the sap into syrup, and then the rest of the year as they enjoy the syrup in many different ways. Teachers could use this book to teacher about the seasons, plants, or temperature changes in the elementary classroom.

[Kari · Rating 3 out of 5]

In my goal to read Newberry Award/Honor books I quickly read this picture book that we were weeding from our library - while it may have been wonderful at the time - it is very dated and I can't really see why it stood out amongst others to win a Newberry Honor. Nice simple story of harvesting maple syrup....but it hasn't withstood the test of time.

[Ruth York · Rating 4 out of 5]

I read this book as a non-fiction for my children's literature class. While the techniques for making maple syrup shown in the book are mostly outdated, it is still a fun, informational read. I enjoyed the nostalgic feelings brought out by it, as I have fond memories of visiting sugar houses as a child, and tasting the new sap from the maple trees myself.

[Natalie · Rating 3 out of 5]

My favorite thing about this book was how short it was. :D

If you're really interested in maple syrup you might enjoy this simple tale of a family of maple syrup makers. It's not really a topic I find that interesting but I did like this book more than Miracles on Maple Hill, another Newbery book that talks about maple syrup. Mostly because it was a true story and it was 10x shorter.

[Lynn Davidson · Rating 5 out of 5]

This is an enjoyable journey through the making of maple syrup from breaking one's way through the snow to the sugar bush, to making treats from the syrup, and everything in-between. Through photos and the interesting story about a family's spring syrup-making, the reader learns so much about it.

[Amber Scaife · Rating 4 out of 5]

A lovely, cozy book about maple sugar season on a farm in New England. The photos are wonderful.

[Seema Rao · Rating 3 out of 5]

Photographs illustrate this nonfiction story about a family that makes their money making syrup. While slightly dry, it is a good way to get learn where your breakfast condiment comes from.

[Matthew Bowers · Rating 5 out of 5]

Lyrical text is interwoven with informative exposition. The photographs might be dated, but the writing is timeless.

[Amanda · Rating 5 out of 5]

This is such a great book.

[Melinda · Rating 3 out of 5]

Interesting, detailed description of the sugaring process, or the turning of maple sap into syrup, in northern Vermont. The black and white photographs add much to the information contained throughout. I discovered that it takes forty gallons of maple sap to make one gallon of syrup, when boiling down the sap to syrup, the steam provides an excellent treatment for colds. For Easter, instead of jelly beans or chocolate rabbits, the Lacey children pour maple syrup into the snow, allow it to harden and then twist it around a fork and consume. This book was difficult to locate which is unfortunate since the book details a lengthy, careful process to create one of nature's most delicious products.

[Shella · Rating 4 out of 5]

I may like this book a bit more because I have fallen in love with maple syrup. My mother-in-law was raised in Vermont and brings us back a year's supply when she returns for a visit. I'm fascinated with the process of making maple syrup. I have read about it in a few fictional stories which piqued my interest even more. I really liked the photographs that not only depicted the process, but the family bonding and tradition as well. The main drawback is the very boring layout designs, but it was published in the early 80's so it is probably not fair to compare it to the modern nonfiction styles of today.

[Sue · Rating 4 out of 5]

Follows the Lacey family on their Vermont farm through the entire maple sugar season. From clearing a path through the snow, tapping the trees, collecting the buckets of sap, all the way through to the boiling and storing.
I've read a couple other children's books where maple sugar season is part of the story but this was good for the explanation of the process. The photos are great because they put a real family to the process. Newbery Honor.

[Cherisse · Rating 5 out of 5]

Well, I just loved this. So informative about the process though not written like a textbook, but rather a lovely, poetic piece vividly describing the environment. Appreciated the black and white photos too.

[Jen · Rating 4 out of 5]

This got a little long, but was a great, detailed explain of how maple syrup is made. Kids reading the Little House books will appreciate the photographs and knowing how little the process has changed.

[JKR · Rating 3 out of 5]

If you loved the chapter “The Sugar Snow” in Little House in the Big Woods, like I did, you’ll find this book interesting reading.

[Maxine D'India Aeschleman · Rating 4 out of 5]

A cute story about making maple syrup

[Amy · Rating 4 out of 5]

3.5 stars.

[Ron · Rating 4 out of 5]

This is a non-fiction, Newbery Honor book about the process of gathering sap to make maple syrup. There are quite a few pictures in it.

[Heather · Rating 3 out of 5]

3.5

[Jill · Rating 3 out of 5]

Read this because it won a Newbery Honor award but I was excited to learn more about maple sugaring since my parents recently began tapping their trees. I learned a few knew things from this book and enjoyed the pictures.

Didn’t realize that sap tea is a tradition, made just as it sounds, by steeping tea bags in boiling sap. Sounds delicious.

“This snow of early spring is called corn snow because the crystals are big and granular, like kernels of corn. But it is really more sugary in its texture, and when Jonathan skis it sounds as if he is skimming across the thick frosting of a wedding cake.”

“To avoid a boil-over, Alice tosses in a dab of butter. This calms the boiling by breaking the surface tension, just as oil on stormy waters helps anxious sailors in a gale.”

[Amy · Rating 4 out of 5]

An oldie but goodie. This book may be nearly thirty-five years old but is still an informative look at how people turn tree sap into maple syrup. Kathryn Lasky follows the Lacey family through poetic text and a series of supporting photographs as they make maple syrup. Lasky shows just how much work it takes to make syrup. All of the generations of family members from grandparents to kids band together help make the syrup and Christopher G. Knight illustrates just that in his photographs within. Text and photos make this world come alive and leave the reader hungry for maple syrup and pancakes!

[Nancy · Rating 3 out of 5]

Published: 1983, Aladdin
Age: 9-12

Authentic photographs of one family in Vermont going through the process of tapping maple sap. No one could believe what a tedious and exacting process it is but the story makes it feel warm and cozy. The photos add to the reality of it and the family is very likable. Even the littlest kids get involved. The text is poetic even though it is fairly long. You can almost smell and taste the maple flavor and feel the coldness of the air.

[Lynette Caulkins · Rating 3 out of 5]

Now I know how real maple syrup is made traditionally, draft horses and all.

Although it is 35 years old, this would be a great book for an elementary unit study on different types of farm labor, food production, cottage industries, seasons, trees, traditional methods, etc. Very young children would probably enjoy having it read to them, and olders could read it on their own.

I enjoyed the layout - no problems at all with the text and photo positions.