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1937 - The Bering family settles on 200 acres of cropland and forest nestled amongst rolling meadows. Here they raise dairy cows, juice grapes and cash crops. The meadows just outside the family's kitchen window burst white each summer with dasies earning the nickname White Meadows, later to win its place as the farm's official name.

1940 - Just for fun and curiosity's sake, the first Bering to own the farm, Adam, harvests some sap and boils maple syrup with his son Gasper one winter. 

1960 - Wanting to pass the experience on to his own son, Gasper teaches Murray how to harvest the watery maple sap and boil it into sugary syrup. 

1989 - Third generation Bering on White Meadows Farms, Murray, and his wife, Ann, begin to tap some of the farm’s maple trees and boil maple syrup on their stovetop. As Murray and Ann’s appreciation for Maple Syrup, one of Canada’s oldest crafts and purest natural foods, flourishes, the number of pots on their stovetop grows, and inevitably, so does their circle of friends.

1991 - Murray and Ann purchase their first hobby evaporator and house it in a refurbished chicken coop, allowing them to boil a lot more maple syrup than their stovetop will permit.

1993 - Around sugaring season, Murray and Ann serve their maple syrup and pancakes to visitors on picnic tables inside a modified greenhouse called The Pancake Hut. They also construct their first official "sugaring house" and install a much larger evaporator, again increasing their maple syrup production.

1994 - Murray and Ann transform their one-car garage into The Maple Sweet Shop. They also take curious visitors into the sugar bush to see where maple syrup comes from. The Sugar Bush Adventure with re-enactors officially kicks-off in 1998.

1996 - The Berings upgrade their tap and pails to a pipeline system, increasing the efficiency of their maple sap harvest. 

1998 - The Berings introduce a Candy Making Machine to their kitchen to transform their maple syrup into even sweeter delights like maple butter and pure sugar candies.

2000 - White Meadows Farms' large, completely accessible, Maple Lodge is constructed from rough sawn local timber. The new lodge replaces the canvas pancake hut with a 120-seat, cafeteria-style, dining area. It also houses the farm’s new production-focused kitchen and the current Sugar Shack.

2003 - Getting even more creative with maple syrup, the Berings introduce the first of their gourmet maple products, the Original Maple BBQ Sauce, to showcase maple syrup's versatility.

2006 - White Meadows Farms sells the dairy herd but continues to cash crop alongside their growing maple syrup business. 

2008 - A slumping grape market forces the farm to remove its juice grapes. The following year popcorn is grown in its place to make the farms' Maple Kettle Corn truly local. Read the full Popcorn Story .

2009 - Murray and Ann's sons, Richard and Nick, become more invested in the farm's maple syrup production -- beginning the fourth generation to operate the farm. 

2014 - The farm switches to an entirely maple syrup focus as Murray retires from hay farming. However, the Berings notice a dilemma. All of the local sugar-makers stop maple syrup celebrations after the brief Feb-April sugaring season, leaving warm-weather visitors with little way to discover and enjoy Canada’s sweet delight. The Berings decide to start a new tradition. They set new operating times for their maple-dedicated Sweet Shop, Pancake House and tours, ensuring guests can celebrate 100% Pure Maple Syrup any time of the year! 

Today - With their roots over 75 years deep on White Meadows Farms, the Bering family is as passionate today as ever before to connect visitors like yourself with the unique character, quality, history and craft behind Canada's sweetest natural treasure -- 100% Pure Maple Syrup. 

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