Q&A with Vermont Evaporator
‘Tis the season to celebrate all things maple. Read our interview with Kate Whelley McCabe, owner of Vermont Evaporator, about their unique patented evaporator and Kate’s favorite maple recipes.
Vermont Evaporator visits students in the Northeast Kingdom. VEC Employees Nikki far left bottom row, Kate right next to her and Paul upper left peeking in.
Who buys your product—are they for use at home, or for small farms?
Most of our customers are homeowners who want to make maple syrup in their own backyards. Many are at or nearing retirement age and are suddenly contemplating having time to pick up a new hobby. Many have young families with small children to "get outside" in late winter and early spring (a challenge!). Over the last few years, we've also started selling to schools (K-12 and beyond), nature centers and other environmental educational outfits, to chefs, orchards, small farms and other "tree-to-table" businesses, and to maple researchers
What’s been challenging about your work?
Starting and running your own small manufacturing business is hard. Making sure the business thrives through 2 years of pandemic is harder. We all need a break! It's in the schedule, called "May!" :)
What was your professional background before launching Vermont Evaporator?
I was an attorney.
What gap does Vermont Evaporator fill in the marketplace?
After 7 years in business, the Sapling Evaporator, our flagship product, is still the only professionally manufactured open-air (meaning, designed to be used outside) evaporator on the market. It's also the only multi-functional and portable open-air evaporator on the market.
Student looking for the perfect place to tap.
Do you have any success stories from your customers?
Too many to name! But I'll give you our latest, [with some photos included in this interview. This weekend, the entire staff of the Vermont Evaporator Company traveled to the Northeast Kingdom to deliver an order to a high school teacher. While there, we taught his group of kids (from Hong Kong, Shanghai, Russia, Massachusetts and Tennessee!) how to tap trees and make maple syrup on a Sapling Evaporator. While there, we were joined by a friend of the teacher - a long time Vermont Evaporator Company customer. It was great to connect with a brand new and an established customer and to meet a bunch of new maple lovers. The kids had a blast and did great.
What is your favorite part of working in the maple industry?
The customers. See above!
Student tapping in a spile.
What’s in store next for Vermont Evaporator?
We're always working on developing new products. In 2023, after a few years of hard work and prototyping, we will release a home-scale Reverse Osmosis Unit that also puts your sap through a UV filter to kill yeast and bacteria in the sap so that it stores longer (and better) before being boiled. Whereas professional sugar makers boil as the sap flows, hobby sugar makers typically wait until the weekend or the odd day off. We're now also cultivating new manufacturing partners to make it easier for us to scale and to free us up to work on other parts of the business.
Student making pizza on the Sapling, waiting for the buckets to fill up.
What is your favorite maple recipe?
I use maple syrup most often in salad dressings. Here are a few of my faves.
White Balsamic Maple Vinaigrette:
Mix 3 parts olive oil with 1 part maple syrup and 1 part white balsamic vinegar - add salt and pepper to taste
Maple Mustard Dressing:
Mix 3 parts olive oil with 1 part white wine vinegar, 1 part dijon mustard and 1 part maple syrup