Separated by a border and trade disputes, maple syrup producers in New York and Canada are connected by a shared love for their craft.

You can find the full story, written by Jason Coupal, here.

The sweetest shot.

Paul Hébert, a maple syrup producer of Knowlton, Quebec, pours a few fresh samples.

In the back corner of Hugh Newton’s garage sits an enormous vat of raw sap, balanced among home repair equipment and car parts. Newtown collects the sap from a grove of maple trees a few miles from his home in Potsdam, N.Y.

Hugh Newton in his sugarshack.

In addition to sweet treats, Gibbons Family Farm offers an opportunity to learn about sugaring history and the process of making maple syrup. A small museum features an exhibition of miniature models illustrating that process.

Different grades of maple syrup on the windowsill. The shade of the syrup depends on when in the season the syrup is made. As the weather gets warmer, the sap is darker; the darker the color, the richer the flavor.

Paul Hébert on his sugarbush.

Most modern syrup producers have moved away from the traditional taps and buckets, and today use networks of blue tubing to collect sap from maple trees.

Hugh Newton prefers to keep his records the old-fashioned way.

For the St-Pierres of Lancaster, Ontario, the sugaring business is a family affair with three generations running around the boiler.

Bill Gibbons, of Gibbons Family Farm in Frankville, Ontario.

Gibbons Family Farm is a community staple in Frankville, Ontario.