BERLIN — The maple sugaring business can be a sticky one, necessitating stick-to-itiveness and plenty of passion.

Take for example then 11-year-old Armand Bisson, whose aunt and uncle, Lazare and Amanda Bisson, followed their passion and opened Bisson’s first sugar house on the southern mid slopes of Cates Hill in 1921. The young Armand discovered his delight, too, working with his “mon uncle” Lazare and “tante” Amanda continuing his maple sugaring career until he was 90 years of age.

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