• Benji Sam

    Benji Sam

    Class of 2016
    Onamia, MN
    Exercise Physiology (PT Intended)

    Benji's Bio:
    I enjoy anything musical, athletic and outdoors. I am very outgoing and love meeting new people. After I complete my undergraduate work here, I hope to be accepted into the PT School as well as graduate with honors. The most important things in my life are friends, family, education, equality, kindness and community, making St. Scholastica and Duluth the perfect fit for me.

  • Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management

    Bryan Chavez

    Richfield, MN
    Accounting and Finance

    Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

    Neena Koslowski

    Apple Valley, MN

  • Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Shivani Singh

    Mumbai, India
    Management & Marketing

    Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

  • Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

    Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

    Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

  • Brooke Elvehjem

    Mora, MN

    Jesse Heaton

    Graduate Student
    Heyworth, IL
    Doctor of Physical Therapy

Iskigamizigan – Sugarbush Camp

This time of year is always one of hard work and rewards for my family. It is the time where we are harvesting sap from sugar maples to boil down into maple syrup, maple sugar cakes, and maple sugar. This is a long, enduring process for anyone who has never tried it, but when we jar 30 gallons of liquid gold a year, it is easy to push through the long nights of boiling sap. Pictured below is stage by stage at our iskigamizigan, which is the word in our native Ojibwe language for sugarbush, syruping camp, etc… First we boil this on the larger cooker until it reaches a thicker consistency than the pure sap, then we transfer it into the kottikick (old-fashioned cast iron kettle) to finish into maple syrup. Finally, when we are all syrupped out, we take a few gallons and further process it into maple sugar, which has the consistency of brown sugar but is great for your body. Thank you for taking the time to learn a bit of my culture, my family, and a lost tradition. Have a blessed day!


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