Three anecdotal short stories across three seasons which document the Syrian-Armenian process known as massara—the reduction of grapes into molasses. Across these three stories I recall the years I spent living with my grandparents during the pandemic, where I discovered the traditions of a Mediterranean mountain village translated into a suburban Canadian backyard. Grapes become a reoccuring subject while exploring the profound relationships between diasporic food practices and the ‘homelands’ that new generations have only ever heard stories of.