During the late winter, usually in March, the Cabane à sucre
festivals take place. Some communities have a big event
including entertainment and a dinner as well as maple taffy on
the snow. The syrup is brought in from Quebec and boiled down.
For many years, the French community of Edmonton held a
Cabane à sucre. The St. Paul community continues the tradition,
which has been organized for years by the regional Association
canadienne-française de l’Alberta (ACFA). Many schools now also
hold a mini-cabane à sucre for their students, a cultural
enrichment to the curriculum. Local artisans are contracted to
boil the syrup.
Other cultural events continue to take place, for instance,
on 25 October 2004, the regional ACFA of St. Paul held a social
event for Saint Catherine’s day, at the St. Vincent community
hall. Traditionally taffy is made that day.