Jim Ferguson, Owner of Ferguson Farm, a third generation sugar maker located in the quaint town of Springfield, Vermont. His farm is about two miles from the western border of the Connecticut River and New Hampshire. Jim’s grandfather Henry Ferguson started tapping trees on the farm around 1945. Eventually Jim’s father Keith took over the family business and started to expand. In 1963 Keith would hang about 2,500 sap buckets by hand. Once the buckets were full and collected, Keith would boil the sap down on a wood fire arch. Things were done this same way for over 30 years under the hands on guidance and direction of Keith. In 1990 Ferguson Farm upgraded and changed their boiler system to oil when it was only about 75 cents a gallon. Back then they made about 160 gallons of syrup a year. As a comparison, they now make that same amount in about five hours time. Ferguson Farm now uses state of the art equipment utilizing the best technology available to them. Jim strives to make all of his syrup as green as possible while maintaining that 100% maple purity.