Belly Up Skip the purple drank: Get some real syrup this weekend

The wonderment of sap sluiced from trees and then heated to make a kickass pancake topping is one of nature’s “hell, yes!” wins too infrequently contemplated. But those attuned to the internal tintinnabulations of trees know that, with Wisconsin snows just melted, maples are broadcasting their fullness of sap. The Maple Syrup Fest, held at the Aldo Leopold Nature Center (300 Femrite Drive, Monona, 608-221-0404) on March 27 at 1 p.m., exists to remind us of the glory of sugar from a tree. The annual tree-tapping lovingly details the human enterprise of making maple syrup: The viscous and sticky tree-blood of a black or red or sugar maple is tapped, collected, boiled, and strained. And then it’s pancake city. A syrup operation with its act together might produce 18 gallons of syrup per hour and up to 200 gallons a day, but any people with a sugar maple tree in their yards can make maple syrup. For those who want to see tree-tapping and sap-boiling up close, can-do oriented demonstrations and hands-on activities will break it all down. Tickets are $7 each, or $25 per family. RSVP by calling 608-221-0404 ext. 1.

FATSOMETER: 5. It’s a dense sugar blast, but there isn’t much mass to the samples attendees will lap up. However, that maple syrup-topped sundae will weigh in heavy.