Under a shed sheltering a huge pot, something is cooking.
Bill Monfort is making cane syrup with his friends and family.
About 80 gallons of pressed cane juice steams away at just the right temperature. Periodically a skimmer sweeps lightly across the top to take away impurities. After starting cooking Tuesday afternoon, Monfort expected to be cooking well into the night in order to turn the 80 gallons of juice into about 10 gallons of finished syrup.
"We want our kids to be able to see the process," Monfort said. "The old style of life, the way things used to be done. Rather than just going to the grocery store and buying it," Monfort concluded.