I started sugaring at age 10—it was a small sugar shack, barely large enough for the wood-fired arch (also known as an evaporator).
We used buckets, not lines, and gathered the syrup with a team of horses pulling a wagon loaded with a 250-gallon metal tank. Two Pigs started out similarly, as a small operation that made just enough for family and neighbors, and then it grew to a sugarbush with 5,000 taps, bottling equipment, storage facilities and the like. We decided to go back to the simple life, returning the farm to what it should be: a family farm. — Christopher Kimball