/Best-of-Burlington-Fall-2011

BURLINGTON

BEST OF

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L I F E A N D C U LT U R E I N T H E C H A M P L A I N VA L L E Y

VOLUME 4 NO. 4 $4.95

Fabulous Fall

TruexCullins Architects Take a Bicycle Tour Discover Colchester Dental

Handmade chocolate in dark, milk & white 7 Green Street (802) 877-0087 www.dailychocolate.net

Concerts - Theater - Movies Classes - Your Special Event 120 Main Street (802) 877-6737 www.vergennesoperahouse.org

An unexpected, welcoming restaurant & cocktail lounge 35 Green Street (802) 877-2555 www.barantidote.com

Exhibits, Events, Boat Rides The best way to learn about the lake 4472 Basin Harbor Road (802) 475-2022 www.lcmm.org

Creative, casual food for the entire family 221 Main Street (802) 877-2772 www.3SquaresCafe.com

Stone Block ANTIQUES 219 Main Street (802) 877-3359 HOURS: 9-9 Fridays or chance

For Women & Children Jewelry, scarves plus a whole lot more 175 Main Street (802) 877-2320 www.lindasapparel.com

Womens Boutique for Dressing Up & Having Fun 233 Main Street (802) 877-6811

Casual clothes for everyday adventures 179 Main Street (802) 877-6337

Gifts, Cards & Art for Everyone 235 Main Street (802) 877-3850 www.creativespacegallery.org

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Contents F E AT URE S

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VBT Bicycling and Walking Vacations

Celebrating 40 years serving travelers.

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by Pat Goudey O’Brien

Open Up and Say “Ahh”

Forget the drill—patients chill at Colchester Dental Group.

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gS dvertisin Special A

ection

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Fall Find

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by Sarah Tuff

T ruexCullins uiet activism in Burlington and Q beyond.

by Nancy Humphrey Case

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Departments 11 Editor’s Note 12 Contributors

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73 Physical Rx Fellowship of the Wheel.

by Mark Aiken

14 Online Exclusives

78 Seasonal Recipes

16 Gatherings

The perfect autumn day for a picnic.

People enjoying local events.

18 Art Scene

82 Happenings

Burlington City Arts celebrates 30 years.

by Jennifer Rose Smith

22 Out & About Cider Fest at Champlain Orchards.

24 Vermont Views

by Susan W. Nye

A calendar of events.

88 Burlington Buzz A moment with Janette Bombardier, Senior Location Executive and Director of IBM, Vermont Operations.

by Mike Morin

The marvelous maple leaf.

by Lisa Densmore

29 People to Know

Middlebury’s biggest fan.

by Mark Aiken

34 Cooking Healthy Recipes from Healthy Living Market.

by Nina Lesser-Goldsmith

38 Community Spotlight

King Street Center.

by Sarah Zobel

55 Hot Spot

The Bearded Frog.

by Jennifer Rose Smith

59 Community Commerce Seventh Generation.

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by Stephen Morris

Cover photo by Ron Thomas/istockphoto.com

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BEST OF

BURLINGTON

Coffee Table Publishing, LLC P.O. Box 1460, Quechee, VT 05059 (802) 295-5295 www.bestofburlingtonvt.com Publishers

Robin Gales John Gales Bob Frisch editor

Deborah Thompson ASSOCIATE EDITOR

Kristy Erickson Copy EDITOR

Elaine Ambrose Art direction/Design

CW Design Solutions, Inc. advertising design

Janet Hutchens Design web design

Ryan Frisch advertising

Robin Gales John Gales (802) 295-5295 coffeetablepublishing@comcast.net Keep us posted Best of Burlington wants to hear from our readers. Correspondence may be addressed to Letters to the Editor, Best of Burlington, P.O. Box 1460 Quechee, VT 05059. Or e-mail editor@bestofburlingtonvt.com.

Advertising inquires may be made by e-mailing ctpublish ing@comcast.net or coffeetablepublishing@comcast.net.

Best of Burlington is published quarterly by Coffee Table Publishing, LLC Š, 2011. All rights reserved. Reproduction in whole or in part is strictly prohibited. Best of Burlington accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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editor’s note

Autumn’s Return

F

all’s crisp, clear days and cool nights are here once again, ushering in the brilliant colors that make us happy to live in New England. In this issue, we give you lots of ways to make the most of this special season.

One of the best things about fall for me is the return of football.

(My favorite TV show is Inside the NFL—what does that tell you! Thank goodness the owners and players reached an agreement—I was beginning to dread the thought of a long, cold winter without some great games to look forward to every week!) High school and college football are also high on the fun meter for fall, as area teams battle it out on the gridiron to the cheers of friends, family, and classmates.

We’re pleased to bring you the story of Butch Varno and the athletes of Middlebury College, who have been escorting Butch to the college’s sporting events for 50 years. This heart-warming story has been covered in Sports Illustrated and in an award-winning video on ESPN. Our story begins on page 29.

A beautiful fall day is the perfect time to head outdoors. We give you plenty of ways to do just that: ride the bike trails built and maintained by the Fellowship of the Wheel (page 73), plan a bicycling or walking vacation through Vermont or your pick of several countries worldwide with VBT (page 46), spend the day at Cider Fest at Champlain Orchards (page 22) or the Harvest Festival at Shelburne Farms (page 82), or pack a delicious picnic (page 78).

As always, we’re visiting some local businesses to give you a chance to get to know them better. They’re all great people—stop in and say “Hi” to Burlington City Arts as they celebrate their 30th year (page 18), Healthy Living Market (page 34), Seventh Generation (page 59), and The Bearded Frog (page 55). We’re also highlighting the caring folks and the kids who benefit from the programs and activities of the King Street Center (page 38).

Deborah Thompson Editor editor@bestofburlingtonvt.com

P.S. Congratulations to Chef’s Corner on opening their second location at 208 Flynn Avenue in Burlington.

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C o n tr i butors Mark Aiken

Mark, a freelance writer from Richmond, Vermont, has run 12 marathons and looks forward to lucky number 13 in Hampton, New Hampshire, this fall. He also enjoys cycling and writes about the “Fellowship of the Wheel” for this issue. His work has been published in the New York Times, Vermont Magazine, and EatingWell.

Stephen Morris

Stephen is the publisher of Green Living: A Practical Journal for Friends of the Environment. He is also a novelist whose most recent work, Stories & Tunes, is set in Vermont. It is available at area bookstores and online booksellers. He lives in Randolph, Vermont.

Pat Goudey O’Brien

Pat Goudey O’Brien is a writer, freelance editor, and publishing consultant who has been working in the industry for nearly 40 years. Besides writing, she edits and consults on the work of others. Pat is a longtime member of the League of Vermont Writers and is now in her third year as president of the organization.

Sarah Tuff

Sarah writes on health, fitness, travel, and more for a variety of regional and national publications. She lives with her husband, Carlton Dunn, and their two young children in Shelburne, Vermont.

Sarah Zobel

Sarah writes about health and wellness and parenting for regional and national publications. She lives with her husband and two sons in northern Vermont.

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B E S T O F B U R L IN G T O N O N L IN E

Online Exclusives Only at www.bestofburlingtonvt.com Autumn Getaway Planning a day or a weekend trip?

Experience scenic views and fall foliage on your way to visit towns and attractions within an easy drive.

Halloween Fun Treat your family to a celebration they’ll remember with creative costumes and decorating ideas.

Explore Outdoors

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Thomas Northcut/jupiterimages

Pack a picnic and head out to historic Elmore State Park for a fall hike on a beautiful day, or enjoy renting a rowboat, canoe, or kayak.

Gatherings

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ENJOYING EVENTS AROUND TOWN 1

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1. Shelburne Farms is hosting their 33rd annual Harvest Festival on September 17, from 10am to 4pm. It’s a day to honor Vermont’s farm and forestry traditions with marvelous music, delicious seasonal foods, lots of farm animals, and friendly crowds. 2. All ages throng to the Harvest Festival at Shelburne Farms—a day of fun, music, educational activities, demonstrations, and much more. 3. Three members of the jazz band Dixie Six perform at Oakledge Park, BTV, for the Annual Senior Picnic, provided by City of Burlington, VT, Parks and Recreation. Photo by Patricia Braine, courtesy of City of Burlington Parks and Recreation and Silver Images Vermont. 4. The Vermont Cheesemakers Festival was held recently at Shelburne Farms. Sophie Conway of O Bread in Shelburne was serving bread and pastries—it wasn’t all about cheese. 5. Members of the Shelburne Explorers 4-H Club were present to introduce cheese festival visitors to some of the animals that live at Shelburne Farms. 6. Relaxing with an al fresco lunch on the lawn while enjoying the Lake Champlain and Adirondack scenery was a plus.

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Send photos of your event to editor@bestofburlingtonvt.com.

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ART SCENE SPONSORED BY VON BARGEN’S JEWELRY B Y J E N N I F E R rose S M I T H

Burlington City Arts c e l e b r at i n g 3 0 y e a r s o f p r o m o t i n g t h e a r t s

In 2011, Burlington City Arts celebrates its 30th year, and Queen City residents are clearly enjoying the festivities. Enthusiastic crowds flocked to Discover Jazz Fest, and the downtown hummed with life as music wafted from sidewalks and bandstands. Summer brought the beloved Free Concert Series to Battery Park, as well as the fourth annual Festival of Fools, a long weekend of street theater featuring international performers. Whether listening to jazz or rock or watching juggling, locals and visitors alike savored the vibrant energy of a place that American Style magazine has named one of the Top 25 Cities for Art in the country.

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From far left: Street view of BCA Center. Joshua Panda performs at Battery Park as part of BCA’s free concert series, now in its 30th year. This page, left and below: Colorful kites made by children for the Community Kites project. Naught, a bird of wire and thread,

by Karrie Hovey.

A Mayor’s Vision Each of these events has blossomed out of Burlington City Arts, created in 1981 by then-mayor Bernie Sanders. He wanted to “make the arts available to all, regardless of social, economic, or physical constraints.” At the time, Mayor Sanders asked Doreen Kraft, a local art lover, if she would join the all-volunteer council that worked with a tiny budget in a City Hall janitors’ closet. Thirty years later, Kraft is the executive director of a thriving arts organization with an annual budget of $1.2 million and a renowned contemporary art gallery, free to all.

The newly renamed BCA Center is located on Church Street in a sunlit brick building that once housed the Burlington Fire Department. The gallery has three floors that feature both local and visiting exhibits. Visitors number 70,000 a year, which lands the BCA Center among the top five most-visited contemporary art venues in New England, an extraordinary achievement in a city of Burlington’s size.

For 30 hours in August, the rear wall of the BCA Center was transformed into a living, growing art creation to celebrate this milestone year. A group of artists worked in concert from Friday afternoon until late on Saturday night, each hour representing one of BCA’s years of service.

It was a fitting memorial for the constantly evolving organization, and Eric Ford, BCA’s communication director, praised the project’s potential to bring artists into the public eye, blending the center’s commitment to contemporary art with its dedication to community-based programs.

“It’s really exciting [to have] a platform to combine everything we do. A lot of contemporary art is about the process, and the public will be able to come up and talk to the artists, ask them what they’re doing, and why they’re doing it.” 4 Fall 2011 / Best of Burlington

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From left: Parmaga album release party.

BCA Center is growing and becoming a premier indie rock venue in downtown Burlington.

Looking up at Tethers of Meaning and Memory

by Michael Jager. Truth and Illusion by Michael Jager.

Art for All While festivals and shows are a highly visible part of BCA’s programming, its work extends far into the wider community. In undertaking to “sustain and enhance the artistic life of the greater Burlington area,” BCA has helped to weave art throughout the city’s landscape. Its website’s listing of Art in Public Places includes some of Burlington’s most beloved landmarks, and observant art lovers will find diverse installations all over the Queen City. Winged monkeys perch atop waterfront buildings, and bears frolic in the City Hall fountain, while granite slabs mark the passing seasons in shadow at Oakledge Park.

The BCA Center is dedicated to education both in and out of its studios. According to Eric Ford, these programs are the best examples of BCA’s core mission “to bring new ideas and experiences to the community.” At BCA’s arts-based summer camp, children delve into clay and printmaking with local artists and instructors.

The Early Arts Program works with the Burlington School District, pairing teachers and professional artists to add dance, music, and visual arts to existing curricula.

Outside of the studio, BCA’s Art from the Heart program brings art education to young patients in the children’s ward at Fletcher Allen Health Care, making creativity and fun a part of their healing process.

When the volunteer council first convened 30 years ago, they put on a series of free concerts in Burlington’s historic Battery Park. The ongoing vitality of these concerts is representative of BCA’s suc-

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cess and the transformative power of art in communities. In 1981, the park was neglected and underused, and many residents avoided it entirely. On the sunlit July evening that ushered in the first of 2011’s Free Summer Concert Series, the benches and lawn overflowed with families and music lovers of all ages. While the sun set over Lake Champlain, they danced, lounged, and picnicked on the grass to the bluesy strains of local musician Joshua Panda. The convivial mood that was created was great for mingling with friends and greeting neighbors, many of whom strolled to the park toting lawn chairs and blankets. On that evening, like so many others the Queen City has enjoyed, it was clear that it is not only the community that creates art, but art that creates community.

Burlington City Arts 135 Church Street Burlington, VT (802) 865-7166 www.burlingtoncityarts.org Hours: Monday–Friday 9am–5pm Saturday 12–5pm

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cider fest A TA S T E O F FA L L I N V E R M O N T

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Out & About

Hard and sweet cider producers from throughout the region will gather for this fun and informative celebration, which will be held on October 1 from 3 to 7pm at Champlain Orchards in Shoreham, Vermont.

Producers at last year’s event included the Vermont Hard Cider Company, Eden Ice Cider, Farnum Hill, Boyden Valley Winery, and Flag Hill. Additional cider producers as well as local artisan cheese makers and food producers are expected this year as the event gains momentum. Champlain Orchards will be presenting a new line of hard ciders and a new “Sparkling Mac” Ice Cider, as well as their popular Honeycrisp Ice Cider. Robbie Leeds, chief cider maker at Champlain Orchards, will be on hand to answer your questions.

In addition to cider and wine tastings, attendees will be able to enjoy 25 varieties of pick-your-own apples, hayrides, cider-making demonstrations, and a dance floor with live music provided by Run Mountain. Local cheese makers will offer samples, and ticket prices include a sampling of delicious cuisine prepared with farm-fresh and local ingredients. Vendors will offer their products for sale, so guests can bring their favorites home with them.

Tickets are $25 and are on sale at the Champlain Orchards website: www.champlainorchards.com or by calling the orchard at (802) 897-2777.

Far left: Friends attend Cider Fest at Champlain Orchards.

Left: Taking a break with a delicious lunch.

Above: The band Run Mountain entertains the crowd. All ages enjoy the festivities. Right: A crew from Woodchuck Hard Cider.

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vermont views story and photos by lisa densmore

A

Its brilliance s ta n d s o u t from the crowd

s the first fall colors appear, the debate begins. When will peak color occur? Will it be better than last year? Oldtimers might declare it the best (or worst) fall foliage they can remember. Dedicated websites and television meteorologists give daily leaf reports, and buses of leaf peepers slow traffic, take over the inns, and give a welcome economic boost to the region before the pre-Christmas doldrums set in—all because of one tree, the marvelous maple. Deciduous trees change color and drop their leaves everywhere in the United States, but it’s the maples that ignite our local landscape with eye-popping reds and oranges. Other trees and shrubs are colorful, but the maples are the stars of the autumn show.

A Special Species Maples are generous, providing sweet amber syrup each spring and shade from hot summer sun. Their pale, grainy wood makes beautiful flooring, cabinets, and furniture, and it burns long and bright in a fireplace or woodstove. Other trees offer edible treats and useful wood, too, but it’s the leaves of the maple that make this species special.

Maple leaves are easy to identify even when they are green. They are broad with three points, whereas oak leaves are elongated with multiple points, and the leaves of birch, poplar, and beech resemble sharp-tipped ovals.

During spring and summer, maple leaves function as other leaves do, absorbing carbon dioxide to produce chlorophyll, which makes them green. Trees and other green plants require chlorophyll to make sugar (plant Fall 2011 / Best of Burlington

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food). They give off oxygen as a byproduct. And like all other leaves, maple leaves turn color in the fall just before dropping. The similarity ends there, as the color that maple leaves acquire is much more, well, colorful than the hues of other leaves.

Brilliant Hues As the number of daylight hours decreases, a tree’s ability to produce chlorophyll also decreases, eventually ceasing altogether. As chlorophyll production stops, carotenoids that cause yellow, orange, and brown leaf color, and anthocyanins that cause reds (and blues in fruit) become more prominent, depending on the species of tree.

All trees have carotenoids in their leaves all the time, but they are masked by chlorophyll. However, not all leaves contain anthocyanins, which leaves begin to manufacture as chlorophyll production stops. For example, birches do

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not make anthocyanins, so their leaves turn uniformly yellow before dropping.

Staghorn sumac do produce anthocyanins, causing them to turn vibrant red, but maples have a more impressive impact on the scenery because of their larger size and greater numbers among manicured lawns and wild woodlands.

There are several species of maple trees in our region. Fall leaf color is a way to identify them. Red maples turn bright red, whereas sugar maples turn orange and red. Black maples turn yellow, and striped maples simply lose all color.

Temperature and precipitation determine the intensity of the hues. The most glorious display occurs when there’s a wet spring followed by a sunny summer, and a mild fall with nights that are cool, but not below freezing. Certainly last spring qualifies as wet, but after that, it’s anybody’s guess.

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PEOPLE TO KNOW

by MARK AIKEN PHOTOS COURTESY OF MIDDLEBURY ATHLETICS

MIDDLEBURY’S Biggest Fan

s t u d e n t s h av e b e e n picking up butch va r n o f o r 5 0 y e a r s

Thirty miles south of Burlington in the shadow of Breadloaf Mountain and along the banks of Otter Creek, a community has rallied around one man and made a difference. Butch Varno, 64, of Middlebury suffers from cerebral palsy. The disease affects different people in different ways; in Butch’s case, his mind is sharp, but he has been confined to a wheelchair for life. His speech is slightly slurred, and he needs physical assistance with everything from eating to dressing to moving. He wishes above all that he could play sports—or even walk unassisted.

On a damp fall day in 1960, Butch’s grandmother brought him to a Middlebury College football game. The weather turned to snow, and his grandmother found herself struggling to push 13-year-old Butch home in his wheelchair in a blizzard. Middlebury student Roger Ralph saw them and offered them a ride. They became friends, and a tradition was born: Picking Up Butch.

The Tradition The “Picking Up Butch” tradition at Middlebury is a well-documented story; it has appeared in Sports Illustrated and in an Emmy Award-winning SportsCenter segment on ESPN. Roger Ralph continued giving Butch rides, and when he graduated, others kept it up. Eventually football players were bringing him to every basketball game. “It means everything to him,” says senior Murphy McCurdy, cornerback on Middlebury’s football team, “And he’s our biggest fan.” At last season’s homecoming football game, players wheeled Butch onto midfield to celebrate 50 years of “Picking Up Butch.” 4 Students escort Butch on campus.

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In the 1990s, Terry Colvin, class of ’64, one of the first to uphold the tradition along with Ralph, had the idea that maybe students other than football and basketball players could play a role. Since then, in addition to bringing him to ball games, Middlebury students have brought Butch to birthday parties on campus, taken him into town for ice cream, helped him do his physical therapy exercises (not as therapists but as volunteers), and simply read to him in his room. One student, Sara Smith, a pole-vaulter on the track team, tutored him and helped him pass his GED—something Butch describes as the proudest accomplishment of his life.

“We say here at Middlebury that community service is important,” says Russ Reilly, former athletic director and basketball coach at Middlebury. Murphy McCurdy first visited Middlebury on a recruiting trip. He expected to tour the campus, meet with the varsity football coach, and chat with some of the players.

He did not expect Butch. But there it was: a tradition embraced by the entire campus that upperclassmen explained to new players coming in.

Last year, McCurdy shared responsibility for making sure there was someone to pick up Butch for each basketball game.

“The coaches give us a blank sign-up sheet, but from there it’s completely student run,” he says. Only once was there a close call: the school-provided handicap-accessible van wasn’t available, nor was there anyone to get Butch. The team came through, however, and Butch made it for opening tip-off.

What would have happened otherwise?

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Butch enjoys attending football games.

“We’d have probably been banned from Middlebury,” McCurdy laughs.

Behind the Story Many people like summertime, but Butch Varno does not. “I’m happiest when I’m with the guys,” Butch tells me, sitting in a shady courtyard in July. “Right now, I’m just looking forward to football season.”

And why not? With the arrival of football, everything Butch lives for starts back up— games, friends, and visits to campus, where everyone knows him.

There can be no doubt that the Middlebury community has given Butch’s life a focus that otherwise wouldn’t have been there. On the other hand, generations of students have gotten something too. “You’re young, you’re in college, you’re playing a sport—and you take it for granted,” says McCurdy. “Then you meet Butch and his positive attitude, always smiling, always laughing. Being a part of Butch’s life is something I will forever value. I’ll look back on these years at Middlebury and remember that you can do nothing better than help others.”

Butch grew up with his mother Helen, a grocery checkout clerk, in a tiny apartment. “It’s one thing for students to visit Butch at Helen Porter [Healthcare and Rehabilitation Center],” says Reilly. “It was an entirely different experience when they went to the apartment. For our students, this was a life lesson they could not learn in a classroom. It was a glimpse into a way of Fall 2011 / Best of Burlington

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Students accompany Butch on the football field.

living that our kids knew nothing about.”

It wasn’t just Middlebury’s students and coaches who picked up Butch. When flooding in 2003 destroyed Helen and Butch’s apartment, the college established a Community Response Fund that initially raised money to help renovate a collegeowned building where Butch and Helen could live. The fund is now used to take Butch—or others—on outings or to help him with needs Medicaid might not cover.

The fund will eventually be named for Butch and will be used to support local community needs.

After Butch and Helen moved into the space provided by Middlebury, things took another turn. Helen suffered a heart attack and had to be moved to Helen Porter.

Butch, of course, had to go with her. Helen passed away after a few months, which was devastating. Thankfully, Butch’s friends— and the tradition—continued.

Little Actions When I visited Butch, I wasn’t sure what to expect. I had seen the ESPN segments and read the articles. As I walked into the Helen Porter Healthcare and Rehabilitation Center where Butch lives, I wondered what I was going to find.

“When a story grows to these proportions, it’s easy to forget there’s a person behind the story,” says Tiffany Sargent, director of Middlebury’s Alliance for Civic Engagement at its Center for Education in 32

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Action. “Although it also shows that little actions can speak volumes.”

I found Butch in his wheelchair waiting for me. He was smaller than he appeared on TV. As I walked beside his wheelchair through the hallways of Helen Porter, he asked if he could carry my clipboard.

And he wanted me to hold his hand. He told me he was treated well at the nursing home, but that it was boring. He said he missed his mother.

Butch’s support system doesn’t leave completely come summer; he does have relatives who live locally. And basketball coach Jeff Brown visits, as does Reilly, who oversees Butch’s legal and financial affairs.

Reilly encourages Butch to take advantage of opportunities at Helen Porter, both to keep himself busy and to contribute more to his co-residents.

“He is a likable person who was dealt a bad hand,” says Reilly. Yet Butch possesses an infectious exuberance about life that Roger Ralph picked up on the minute Butch entered his car 51 years ago. And now a new football season is here, and he’s with his friends on the sidelines watching—maybe wishing. Says Russ Reilly, “We’re all better as human beings for having worked with, known, and picked up Butch Varno.”

The “Picking Up Butch” video originally aired on ESPN. To view it, go to http://search.espn.go.com/ picking-up-butch/

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CO O K I N G H E A LT H Y b y nina le s s e r - gol d s m ith p hoto s b y z acha r y m inot

Sweet or Savory T H I S S E A S O N , C E L E B R AT E T H E O N I O N

While the onion brings tears to manY,

it’s a favorite ingredient in my cooking. Not only is it crucial for bases for soups, stocks, sauces, and other dishes with deep layers of flavor, it also stands alone as the principal element of many amazing dishes. The onion, naturally high in sugar, lends a distinct sweetness to food, enhancing the flavors of whatever it is paired with. For me, onions embody the essence of savory, and their flavor conjures the memory of brisk autumn days that signify the end of another abundant growing season.

I could plan 100 meals around onions, with all their beautiful colors, different flavors, and vast varieties. Here are three of my favorite onion recipes.

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Caramelized Onion and Goat Cheese Galette A galette is a rustic free-form tart. I find them easier to make than a traditional tart and beautiful in their own right. You can change the ingredients of galettes seasonally and even fill them with fruit for a sweet version. ⁄2 recipe Savory Pastry Dough or your own favorite pastry crust 3 Tbsp olive oil 6 large yellow or white onions, thinly sliced from root to stem Kosher salt and fresh cracked black pepper 1 Tbsp fresh thyme leaves Optional: reserved bacon bits left over from the shallot jam (see page 36) 8 oz fresh chevre Balsamic vinegar

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1. If you are making your own crust, do it first; you will want to allow time for your dough to rest.

2. In a large skillet with a lid over very low heat, add olive oil, onions, and a sprinkle of salt and pepper. Mix and cover. Caramelized onions are best cooked very slowly over low heat for about an hour. Cook, stirring every 10 to 15 minutes, until they are golden brown and very soft.

When they are done, set them aside to cool.

3. To assemble the tart, roll out your pastry dough. On a cookie sheet lined with parchment paper, lay crust out flat. Trim the edges to form a rough circle. About 3 inches from the edge, spread the caramelized onions evenly in a circle. Sprinkle the thyme and bacon bits, if using, on top of the onions, and then crumble the goat cheese on top. Fold the edges of the crust in overlapping leaves. The center is left open to show what is inside the tart!

4. Place the tart in a (preheated) 400º oven for 50 to 60 minutes or until the crust is golden brown. Remove from the oven and serve hot, drizzled with balsamic vinegar. Great with a green salad or as a side dish with hot soup on a brisk fall day.

Savory Pastry Dough

21⁄2 cups all-purpose flour 1 tsp salt 1 cup (2 sticks) cold, cubed butter (or 1⁄2 cup butter and 1⁄2 cup vegetable shortening) 1 ⁄2 cup ice water

1. It is very important when making pastry dough to work with COLD ingredients and to work quickly. In a large mixing bowl, mix together flour and salt. Add the cold, cubed butter. Using a pastry cutter, cut the butter into the flour until it is in pea-sized pieces. Sprinkle about 3 Tbsp of water over the mixture.

2. Using a fork, gently press the mixture against the side of the bowl. Add more water, 1 tablespoon at a time, and continue to press dough until it forms a large ball. Don’t exceed 1⁄2 cup of water in any dough recipe, or you’ll end up with sticky piecrust.

3. When it is almost completely combined, use your hands to quickly shape dough into one large lump. Place it into a plastic bag or wrap it in waxed paper, and put in the fridge for at least 30 minutes or up to a day to rest.

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Smoky-Sweet Shallot Jam

Pickled Cippolini Onions

Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. This sweet and savory concoction is a wonderful accompaniment to cheese. It’s also perfect on top of grilled meats or vegetables, spread on a turkey sandwich . . . or just scooped out of the jar by the spoonful! You can process jars of this jam in a hot-water bath to preserve its savory goodness all year.

I find that whenever I pickle red onions of any sort, they turn a murky brown color after a couple of months. The secret in this recipe is to include small pieces of red beet in the pickling process.

The beet’s natural red color helps preserve the vibrant red of the onion for a long time. Be careful not to add too much beet, or your liquid will get so dark you won’t be able to see the onions!

5 strips good-quality bacon 1 lb shallots, peeled and thinly sliced 6 sprigs fresh thyme, tied in a bundle with butcher’s twine 1 ⁄2 cup brown sugar 1 ⁄4 cup plus 2 Tbsp sherry vinegar Kosher salt and fresh cracked black pepper

1 lb cippolini onions, peeled and thinly sliced into rounds on a mandoline 1 small red beet, diced 4 cloves garlic 2 cups white wine vinegar 1 cup sugar 1 tsp crushed red pepper flakes 1 tsp coriander seeds 2 Tbsp yellow mustard seeds

1. In a heavy-bottomed skillet over low heat, render the bacon slowly until crisp and golden brown. Remove bacon from the pan with a slotted spoon, leaving the fat in the pan.

2. Add the sliced shallots to the bacon fat and gently soften them, minding the heat and making sure they don’t brown. As they are softening, add the thyme bundle. When the shallots are translucent and very fragrant, add the sugar and vinegar. Gently simmer the mixture until the shallots are shiny and translucent and the mixture is thick and dark, about 30 minutes.

3. Season to taste with salt and pepper. Serve at room temperature or pack in sterile jars for processing.

1. In a small bowl combine the sliced onions, diced beet, and garlic cloves. Set aside.

2. Combine the remaining ingredients in a saucepan. Bring the mixture to a boil and simmer until all the sugar is completely dissolved.

Pour the hot liquid over the onion mixture. Make sure that all the onions are pushed down into the liquid.

3. If you are canning your pickled onions, make sure to pack them into sterile jars while they are hot. If you plan to enjoy them right away, let them cool to room temperature and then chill in the refrigerator. They will be best the day after you make them and up to a month later.

Nina Lesser-Goldsmith is the Food Education Coordinator at Healthy Living Natural Foods Market. Come and join Nina for a cooking class in the new Healthy Living Learning Center. Classes are available for all ages, skill levels, and interests. For information, visit www.healthyliving market.com/learning-center.

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communit y spotlight by sarah zobel

King Street Center meeting the needs of the community Inside Burlington’s King Street Center on a sunny, late-spring afternoon, four adolescent boys meticulously chop vegetables for a Vietnamese salad. Across the hall, a dozen fourth and fifth graders, some wearing colorful hijabs, others in jeans and skateboard shoes, take turns choosing the next hour’s activity. Down the hall, kindergarteners and first graders finish snacks and settle down to a Responsive Classroom–style meeting. Next door, the preschoolers—the only kids who’ve been in the building the entire day—are fresh from their afternoon naps and ready to get back to the sandbox and Legos. And in the basement, 10 middle and high schoolers relax on soft, worn couches and discuss the latest celebrity gossip.

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Opposite: King Street Center’s second place Rotary-Hoopapalooza Team. Top row, from left: Preschool friends, Afterschool Excellence reading buddies, and Gardens-for-Learning Kids Café snack presentation. Center: Preschool artist; Junior & Senior Buddy pair. Above: Vermont Marathon relay team.

“There’s a sense of family here,” says Director Vicky Smith, and in many ways it does feel like a home—albeit that of an admittedly large clan, since on an average day there might be 120 kids ranging in age from 3 to 19 in the building.

Preschoolers are fed breakfast and lunch family style and taught proper table manners. Older kids’ street talk and attitudes are monitored and gently corrected by staff. But at the same time, the atmosphere is that of a school. The elementaryage kids are divided into two-grade pairings (K–1, 2–3, 4–5), and each group has its own classroom

space with desks and chairs. Everyone follows Responsive Classroom practices. There’s a kitchen, a computer lab, and space for arts and crafts.

Academics, Athletics, and Attitude Twenty full- and part-time staff members work with the kids, aided by some 150 volunteers. “We believe in choice and in fostering what it means to make a choice and stick with it,” says Smith, explaining that every child is responsible for selecting an appropriate afternoon activity.

King Street’s programming focuses on “the Fall 2011 / Best of Burlington

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Top: Executive Director Vicky Smith surrounded by students from Afterschool Excellence Program. Above: Preschool teacher Henry brings kids to Burlington Waterfront for a spring walk. Opposite: Afterschool Excellence reader. Two-year Each One Reach One pair celebrate at popsicle party.

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three A’s”: academics, athletics, and attitude.

The focus on academics in the after-school program came about as staff began to notice a need for help with homework “bubbling to the top.”

“The kids want to do their work— they’re hardworking and motivated,” Smith says. But staff heard reports that many kids were routinely skipping homework.

At school, students called them “dumb,” a message that was often internalized. In fact, for a large percentage of King Street participants, the problem is that English is not their native language. Now homework time is a popular offering, and every child who needs help has access to one-on-one time with a volunteer tutor.

The building has a gym with basketball hoops and a climbing wall, as well as an outdoor playground, so everyone has the option of daily exercise. The nationally recognized tennis program for at-risk youth, Kids on the Ball, originated at King Street and is now reaching kids citywide.

Life Lessons Walking through the hallways, Smith greets every child by name. In a tone that’s equal parts mother and principal, she models the attitude piece. “It’s okay to say, ‘Excuse me, can I pass?’” she says to a girl squeezing through a doorway conversation, and later, “I like the words ‘excuse me’ and ‘thank you’” to another child, reinforcing his good manners. In the kitchen, she shows 12-year-old Adballa how to safely slice a daikon radish. “Mother in the kitchen!”

Smith says, laughing.

Food and nutrition are essential components of the King Street day. Preschoolers bake bread, and they’re taught the importance of healthy foods. Midday meals include Pad Thai and black bean corncakes cooked on-site. Kids’ Café, the afternoon cooking activity, is a popular twice-a-week offering. Recipes using seasonal ingredients are culled from EatingWell and frequently reflect the many ethnicities represented at the center; participants are involved in Fall 2011 / Best of Burlington

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all aspects of planning, preparation, and cleanup. In addition, a monthly family meal brings together not only King Street families but also neighborhood residents.

Kids’ Activities and Beyond King Street Center’s programs include off-site adventures too. On Fridays, the preschoolers travel to Shelburne Farms on a red bus. On snowy days, when “Clifford” can’t make it, the chickens (and farmer) come to King Street instead. Other field trips include the Flynn Theater, ECHO Lake Aquarium and Science Center, The Edge, and Shelburne Museum. In the winter, teens take part in Burton’s Chill Program, where they learn to snowboard. And every spring, there’s at least one King Street relay team in the Vermont City Marathon.

Teen Futures, for ages 11 to 18, offers a job club, a college club that exposes teens to post-high-school opportunities, and a mindfulness training program. It grew organically as staff saw a need for activities for kids beyond the elementary school years, particularly in response to the continued commitment of one boy, Josh Bennett, who came to King Street in second grade. Bennett graduated from UVM this spring, the first person in his family to attend college.

Smith explains that Bennett had to work hard for that milestone and might have gone down a different path. “I asked him how he did it,” she says, “how he got where he is, and he looked surprised. ‘It was King Street!’ he said, astonished that I hadn’t known that.”

Because the center serves a growing population of refugee families, adult family members are welcomed too. Through partnerships with Vermont Adult Learning and Vermont Refugee Resettlement Program, free classes are available for those who need to improve their English or want better computer or social skills.

King Street doesn’t stop humming when school closes. Indeed, the majority of the after-school program participants return for an eight-week program of traditional camp fun with an academic twist. The BOOST program, a collaborative effort with the Burlington School District, reinforces reading and math skills so there’s no need to play catch-up in the fall. For teens, there’s the chance to gain valuable work experience and earn money at the familiar Kids’ Lemonade Stand on Church Street.

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Looking Ahead Staff longevity—several, including Smith, have been there 15 years or more—adds to the sense of continuity and family. “We like to think of ourselves as the locavore version of a community center,” says Development Director Susannah Kerest. She describes the roles of the many volunteers: reading to preschoolers, playing basketball with older kids, and tutoring. A group from Northfield Savings Bank recently visited to “gussy up” the facility.

Like any large family, however, King Street Center needs more space. It’s becoming increasingly challenging for dedicated staff members to meet the needs of those they serve in the current facility. There’s no parking to speak of, creating a hazard at pickup time, and the playground, though equipped with a modern play structure, is cramped. The basement is difficult to heat, resulting in chilled teens during the winter. An improved technology center with updated software and more hardware would offer participants in the after-school program—many of whom don’t have computers at home—a chance to keep up with their classmates. Smith hopes that funds for significant renovations to the current facility will be raised through a capital campaign slated for 2012.

King Street was founded in 1971 by six mothers who were concerned about their kids hanging out on the street with nothing to do. Forty years later, with an operating budget of one million dollars, it plays an essential role in the lives of many Burlington families. Over the course of an average year, children from some 500 Burlington-area families take part in its programs.

“We do sweat the small things,” says Smith. She notes that there are many who, like Bennett, started coming in early elementary school and continued throughout high school, some even returning as volunteers. “It’s quite magical here.”

KING STREET CENTER 87 King Street Burlington, VT (802) 862-6736 www.kingstreetcenter.org

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For shopping and things to do this season, support

local businesses.

ECCO ECCO, Vermont’s original designer boutique, is stocked with all of your fall essentials. We have cozy sweaters by Vince, Velvet, Ella Moss, and Enza Costa, boots and shoes by Dolce Vita, Seychelles, and Steve Madden, and all your favorite denim brands, including Paige Premium Denim, 7 for All Mankind, Joe’s, AG, Citizens of Humanity, and DL 1961. ECCO also has the most extensive selection of special occasion dresses around, from Susana Monaco, BCBG, Aidan Mattox, and Bianca Nero. Visit us on the Church Street Marketplace!

81 Church Street Burlington, VT (802) 860-2220 eccoclothes@aol.com

The Vermont Farm Table Store Handcrafted, solid wood furniture built from new and reclaimed materials. Stop by to chat about your custom table and view our unique wood selections!

197 College Street Burlington, VT (888) 425-8838 www.vermontfarmtable.com

Bead Crazy To enhance your fall wardrobe or make holiday gifts, Bead Crazy is the place. We have northern Vermont’s most complete selection of beads, findings, books, tools, and metalworking supplies. Pearls, crystals, semi-precious stones, silver, gold, copper, and brass. Make it yourself or we will make it for you. Repairs, classes, and birthday parties. Instruction is always available!

21 Tafts Corners Shopping Center Williston, VT (802) 288-9666 www.beadcrazyvt.com

Arabesque Arabesque is Vermont’s premiere destination for luxurious gifts, paper, and home decor. We have a fabulous selection of Simon Pearce glass, tabletop, linens, bath and body, baby gifts, and much more! We are also the area’s source for elegant invitations and all things paper, including Crane, William Arthur, and many more exquisite lines.

5597 Shelburne Road (between Harrington’s Café Shelburne) Shelburne, VT (802) 985-8732 www.arabesquevt.com www.facebook.com/Arabesquevt

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Courtesy of Simon Pearce

Jamie Two Coats A magical place in the heart of Shelburne Village filled to the brim with your favorite things!

Beautiful dolls, wonderful wooden toys, fun dress up creative art supplies, Lego, Playmobile, and Bruder trucks. A great place to pick up that last-minute birthday gift.

Mon–Sat 10am–6pm; Sun 11am–5pm 54 Falls Road Shelburne, VT (802) 985-3221

Shelburne Vineyard and Wine Tasting Room Visit us this season for a wine tasting and tour with friends, to plan a special event, or just to find some of your favorite wines to bring home for an autumn afternoon. Enjoy our red, white, rosé, and dessert wines produced here in our winery and our carefully chosen selection of Vermont-made gifts and specialty foods. Gift certificates available.

Tasting and tours daily, 11am–5pm.

6308 Shelburne Road Shelburne, VT (802) 985-8222 www.shelburnevineyard.com

PhotoGarden

Blodgett Supply

PhotoGarden preservation services can help you archive, restore, and share your precious family memories. Your family photos, slides, videos, and home movies can be transferred to CD/DVD and would make a great gift or wonderful surprise for a family reunion. The care you take today will be treasured for years to come.

Bathroom remodeling doesn’t have to be an overwhelming challenge. The professionals at Blodgett Supply and Bath Showplace will help you select sinks, toilets, vanities, tubs, showers, and accessories that you will enjoy for years to come. They will help bring your ideas to life!

Avenue D Williston, VT (802) 864-9831 www.blodgettsupply.com

10 Dorset Street South Burlington, VT (802) 863-1256 www.thephotogarden.com

1-800-GOT-JUNK? Goodbye junk. Hello relief! Say goodbye to your junk without lifting a finger. Whether it’s old furniture, appliances, electronics, or renovation debris, we do all the loading and cleanup.

Book online at 1800gotjunk.com or call 1-800-468-5865. We recycle and donate up to 100 percent of every load. We run our fleet with BIO-DIESEL. The world’s largest junk removal service.

1-800-GOT-JUNK www.1800gotjunk.com

Fall 2011 / Best of Burlington

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W h at ’ s H ot by pat goudey o’brien

VBT

Bicycling and Walking Vacations

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c e l e b r at i n g 4 0 years serving t r av e l e r s

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VBT Bicycling and Walking Vacations celebrates 40 years of travel services offering the ultimate in cultural immersion on trips around the United States and the world, all up close and very personal. VBT guests cover terrain on bicycle or on foot for a unique travel experience, all backed up with van and shuttle options to navigate difficult landscapes or for the comfort of less athletic travelers.

Around Vermont, tours visit the Champlain Islands and wind down through Burlington and south along the lakeshore, or cycle through mountains and valleys from Bristol to Middlebury, over to Shoreham, crossing the lake by bridge or ferry to visit Fort Ticonderoga.

Integral to all VBT trips at home and abroad are gourmet meals and deluxe

overnight accommodations, all chosen with economy and value in mind. “We provide excellent experiences at prices far below what people expect,” says current VBT owner Gregg Marston.

40 Years of Adventure Middlebury College professor John Freidin founded VBT in 1971 to offer guided bicycle

tours through Vermont, perhaps the first such service anywhere. Over the course of the company’s 40-year history, destinations expanded throughout the United States and overseas, but a focus on engaging with people and cultures remains a hallmark of travel, especially for the boomer generation.

Gregg Marston now owns VBT, located on Monkton Road in Bristol. He formed his

A bike tour through Tuscany includes the quiet countryside as well as the art, architecture, and history of Florence.

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Ready to Go—Whenever and Wherever You Want Countries visited by VBT include New Zealand, Portugal, Czech Republic, Costa Rica, Croatia, Peru, Italy and the Dolomites, Amsterdam, France, Spain, Vietnam, Argentina, and many more.

Vermont 2011 trip highlights for VBT’s 40th anniversary include: Champlain Valley & Islands

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Voted one of Bicycling magazine’s “15 Trips We Love.”

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t South Hero Island, cycle to Snow Farm Vineyard A for a wine-tasting and picnic lunch and then ride the bike path into Burlington. Settle into lodging, and then explore Church Street Marketplace.

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E xplore Shelburne next day, ride along the lake, then shuttle to Shoreham. Ferry to Fort Ticonderoga and return. Stay overnight at Shoreham Inn.

T ravel by shuttle to North Hero and stay overnight at North Hero House. Explore and picnic on Isle LaMotte and North Hero Island.

Plan a scenic ride through Vermont this fall.

preferences for travel years ago when he returned from studying in New Zealand, circumnavigating the world as much on foot as by car, boat, or plane. He realized that travel includes majestic vistas and exotic locales, but mostly it’s about the people you meet, the cultures you sample, and the experiences you take home with you. That kind of travel can be life changing, he says.

After a year and a half studying and traveling abroad, Gregg finished school at UVM and went on to enjoy a successful career in business and finance before visions of world travel filled his thoughts once more. Through business channels, he became involved with VBT, owned then by Bill Perry, who’d purchased the company from Freidin. In 1997, he helped Perry sell the company to Grand Circle Travel in Boston, specialists in active adventure travel.

In 1999, Grand Circle asked Gregg to manage VBT and he eventually bought the company in 2005. Gregg’s wife Caroline lends her expertise to organizing receptions and events and works on VBT marketing materials and other administrative tasks, but Gregg notes her first priority has been “raising three terrific kids.”

Classic Vermont

Cultural Immersion

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I ncludes a stay at Swift House in Middlebury, plus dining and overnights at Basin Harbor Club and Vergennes.

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ide to Salisbury, Lake Dunmore, to VBT headquarters, R and Bristol.

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isit the UVM Morgan Horse Farm and ride through V West Addison.

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I ncludes kayaking and other activities. This tour is recommended for casual cyclists.

All VBT trips today include a generous helping of local culture, with opportunities to meet indigenous people and take part in events and activities.

Travelers can participate in local cooking or craft classes, visit vineyards and enjoy wine tastings, attend local fairs and festivals, and walk or bike the countryside, experiencing exotic places through all five senses.

Tours offer travelers ample opportunity to slow down, perhaps take to the lakes or rivers in a kayak, or simply shop and dine in one location. “You don’t have to be an athlete,” assures Gregg. “We make it so a couple, one who is a strong cyclist and one who is not, can go together and both have a good time.” Guests can depend on shuttle support for the occasional steep trail or longer distance, he says. No pressure, no stress—just options to suit every traveler’s preferences.

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Satisfied Customers

VBT Bicycling and Walking Vacations 614 Monkton Road Bristol, VT (800) 245-3868 E-mail: vbtinfo@vbt.com www.vbt.com

Asked about her experiences as a VBT traveler, the first words out of Christy Schlafly’s mouth were, “You should go!” Christy and her husband have rounded up friends for trips with Gregg and his crews for several years. Their group, based in St. Louis, has enjoyed travel in Prague, Vienna, Croatia, France, Italy, and more. After their first tour, Christy admits the group was sold on VBT; they’ve made numerous trips together since then.

“One year, we had a vacancy in our group and we were paired with two strangers,” Christy recalls. “They’re now friends and a regular part of our trips. It’s all good!

The guides are fabulous,” she states. “They’re lovely people who love sharing what they know.” She fondly recalls a picnic in an olive grove, being treated to sumptuous fare—salads, fruits, meats, and cheeses—with fresh olive oil and seasonings, all prepared by local chefs. “The word picnic doesn’t do it justice,” she says. “You had to pinch yourself. You go to places you’d never get to see in a million years on your own,” she says. “No worries—it’s stress free. We will never rent a car and go by ourselves again.”

“It’s hard to sum up in just a few words,” explains Gerry Slager of his 30-year history working at VBT. “I was a guest in 1978; that was what got me into it.” In 1979, he started leading trips for founder John Freidin and he’s been involved ever since.

Gerry met his wife at VBT and she’s still on staff, he notes.

“It’s all about the people,” he asserts. “You can do a trip a hundred times, and each time it’s different because of the people. It makes you realize that the world is a small place full of caring people. Guests come thinking it’s a bicycle trip. When they leave, they realize it’s so much more.”

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forget the drill—

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Openand Up Say “Ahh” By sarah tuff photos by paul o. boisvert

patients chill at colchester dental group 77

Above: Dr. Palm with patient Jeannie Peterson.

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Right: Dental hygienist Katie Comeau recording blood pressure for Phyllis Palm.

77 Left: Dr. Matthew Giulianelli and certified dental assistant and EFDA Donna Hayes with patient Damon Moseley.

On a hill above Libby’s Diner, a woman with chic, short hair emerges from a treatment room relaxed and happy, chatting with the receptionist about her next appointment. 4 Fall 2011 / Best of Burlington

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Not Your dad’s dental office With its butter-colored walls, fireplace, and framed tropical prints, this could be any spa in the Burlington area. It’s actually the reception area at a dental office; those palm trees on the wall are a tongue-in-cheek reference to Dr. Kenneth Palm, who opened Colchester Dental Group in 2007 with his wife, Phyllis Palm. Their vision was to provide a “wow” experience for patients and make every trip to the dentist a pleasurable one. “We didn’t want it to be like any other dental office,” says Phyllis.

Heated onyx rocks held within specially made mittens for relaxation? A bird sanctuary outside? State-of-the-art technology? A doc who sings Motown and cracks jokes? Nope, this place is definitely not the dentist’s office you once dreaded.

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Top: Phyllis Palm discusses an insurance question with Suzanne Jaques.

FROM FLORIDA TO VERMONT

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Above: Certified dental assistant and EFDA Margaret Buxton using digital Panorex with Wendy Cassidy.

Right: Administrative staff Suzanne Jaques and Jelena Cianchetta reviewing the schedule.

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Colchester Dental Group actually has its roots in Florida, where Dr. Palm was born and raised (except for a stint in Portland, Oregon). After attending Key West High School and graduating from Miami Killian High School, he moved to Washington, DC, to attend Howard University. While in dental school there, he met Phyllis. After several years in New York City, Maryland, and Upstate New York, the couple landed in Vermont.

Dr. Palm was the dental director for the State of Vermont Department of Corrections, charged with making sure that prisoners had adequate dental care.

“Some inmates probably received better care during incarceration than they did outside,” says Dr. Palm.

Above: Dr. Palm demonstrating the E4D technology.

“I always tell him Jay Leno had better watch out!” says Phyllis. Dr. Palm loves to laugh and is always trying to make his patients laugh. At Colchester Dental Group, care begins with a sign welcoming new patients by name and warm smiles (what else?) from receptionists who don’t ignore people to do paperwork. Along with Matthew Giulianelli, DMD, Dr. Palm interviews patients extensively, not only about their medical and dental histories but also about their families, careers, and hobbies. (Among their many interests, Dr. Palm serves on several boards, practices wood carving, and is currently finishing a screenplay. Phyllis, who chose the office’s furnishings and color palette, just wrote a cookbook and designs and sews clothing.)

“We both knew that the old model of a dental office as a white-walled, medicinal-smelling, scary place didn’t positively address or ameliorate patients’ deep anxiety and fear regarding dental treatment,” says Dr. Palm. “We wanted to create an office with an inviting, relaxed, healthy atmosphere where our patients’ comfort would be addressed from their very first encounter.” 4

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21st-century dental care 77

Dr. Matthew Giulianelli takes a picture of a patient’s teeth to prepare a case study.

So laughing gas has been replaced by actual laughter, as the staff blows bubbles for adults and children alike or fetches massage pads and heated neck rolls. There’s a nursing room for new mothers, a toy chest with prizes for children, and the smart décor of an exotic aunt’s house.

Beyond the creature comforts, however, are instruments and machines that hum right alongside the doctors. Instead of long syringes, there are “wands” that deliver anesthetics. Intraoral cameras and digital radiographic images provide unparalleled views of a patient’s mouth, along with much less radiation than in the past. And what the doctors see, the patients can see also, thanks to chair-side monitors that can immediately show fractures, fissures, or signs of infection. “My philosophy is that information decreases fear,” says Dr. Palm, who also painstakingly explains his procedures to patients. “Silent doctors don’t make patients feel comfortable.”

Updated hardware and software allow Dr. Palm and his staff to identify potential problems, such as grinding or clenching, and to prescribe preventive measures like night guards (therapeutic splints which help protect dental structures).

People are also increasingly interested in cosmetic treatments, says Dr. Palm. “The fascinating thing about this is that patients are motivated to ask directly about these procedures because of media and social factors that highlight aesthetics, symmetry, and the advantages of a beautiful appearance,” he notes. “We find that even young adults and senior patients feel comfortable asking about aesthetically enhancing procedures.”

teeth for the long haul Now people are taking their teeth more seriously, too. In the 30 years since Dr. Palm graduated from Howard, he’s seen the need for dentures drop precipitously and awareness about periodontal disease rise dramatically. “Dentistry is better, the care is better, and patients are doing a better job of taking care of their teeth,” he says. “Before, it was, ‘Oh, just get the tooth out.’ Well, you wouldn’t just say, ‘Oh, cut off my infected finger or toe, or a leg or an arm.’ You have to see a value in keeping it.”

The one thing he wishes he could tell potential patients? “There is no reason, short of an accident or a disease, that you should lose teeth; you should be able to keep your teeth for a lifetime,” says Dr. Palm. “I truly believe we can extend our lives if we keep our teeth longer and live a healthy lifestyle.”

But should you need, say, a crown, you’ll get to experience the coolest piece of technology at Colchester Dental: the E4D. This chair-side machine scans your mouth, designs a three-dimensional model of a prepared tooth, and then creates a crown right there in the office. “This will change dentistry,” says Dr. Palm. Patients don’t have to wait weeks for a crown, he explains, and the E4D products tend to fit far better than most crowns manufactured in a distant lab.

It’s no wonder that some Colchester Dental patients who move out of state still travel back to see their Vermont dentist. There’s just one prob Colchester Dental Group lem with being the kind of 106 Highpoint Center Suite 100 place that could be confused Colchester, VT with a spa. Says Dr. Palm, “We (802) 655-5308 have some patients who don’t www.colchesterdental.com want to leave!”

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hot spot b y J E N N I F E R R OS E S M I TH P h o t o s b y P a u l O . B o i s v er t

The Bearded Frog F E AT U R I N G T R A D I T I O N A L FAV O R I T E S A N D C R E AT I V E N E W D I S H E S

Seated in The Bearded Frog’s sunlit dining room, general manager Dickie Austin sips coffee in the quiet hours before dinner service begins. His pride in his work is evident, and he lights up when our conversation turns to his staff—he describes them as a closely knit, hardworking family. To Austin, they are the essential ingredients in the success of the establishment; they collaborate to create the best possible experience for every guest. 4 Fall 2011 / Best of Burlington

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Celebrating Five Years Located in downtown Shelburne, The Bearded Frog is a casually elegant blend of bar and restaurant, serving hearty burgers alongside more refined dishes like roasted duck breast. Open since June 2006, it’s the third restaurant that Chef Michel Mahe has launched since moving to Vermont in 1999. A New York City native, Mahe’s other ventures have included The Starry Night Café and The Black Sheep Bistro, which served as training grounds for some of the staff at The Bearded Frog. Those include Austin, as well as Andrea Cousineau, the restaurant’s head chef.

This page, from top: The restaurant exterior. Chef Andrea Cousineau and sous chef Mark Lariviere.

Kitchen staff Shelby Webster, bartender Woody WrightMoore, and line cook Kevin Dunn.

Cousineau has worked in Mahe’s kitchens for a decade. She got her start washing dishes at The Starry Night Café, even moonlighting during her two-year stint at the New England Culinary Institute in Essex. In her trip up the kitchen’s “line,” Cousineau has done just about every job, and she’s learned the importance of each staff member’s role in ensuring guest satisfaction. Austin agrees and notes, “When there’s a group of people working well around you, you can’t help but feel the energy.”

Imaginative & Innovative Offerings This belief that a successful restaurant is a group effort has guided The Bearded Frog’s continually evolving menu. While Chef Cousineau’s tastes and imagination are the driving force behind the menu, she is always open to input from the kitchen staff. More than one novel menu item has 56

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emerged from snacks that cooks prepare for themselves, combining ingredients from the menu, often in unexpected ways. When one recent entrÊe included mushroom bread pudding, the line cooks at The Bearded Frog relished snacking on bread dipped in the pudding’s voluptuous custard sauce, unbaked and still slightly crunchy. That tasty morsel became the basis for a dish on the next menu: a warm bread salad in a creamy dressing reminiscent of the bread pudding’s savory richness.

Guests at The Bearded Frog are delighted by this culinary creativity. Austin notes that recent years have seen rising interest in food nationwide, and that Vermonters are among the most savvy when it comes to international flavors and techniques. When Austin and Cousineau were growing up in Vergennes, maple-bacon ice cream or purple-potato hash might have raised some eyebrows, but today they pique the appetites of increasingly sophisticated diners.

Locals who visit The Bearded Frog regularly have entrusted their taste buds to the Fall 2011 / Best of Burlington

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Friends gather to celebrate a birthday.

chefs’ talents and look forward to trying new offerings with unfamiliar names and ingredients. This willingness has allowed Chef Cousineau to experiment with new flavors and techniques, bringing some eclectic tastes to the table. A recent menu item features a creatively conceived Moroccan Wedding Soup, a variation of the more traditional Italian Wedding Soup. Fat grains of Israeli couscous replace the pasta, while pork and venison are spiced with the heady flavors of the Middle East. The menu flits between cuisines and countries—one mozzarella and chorizo entrée blends these Italian and Spanish components with American cornbread and Mexican ancho chiles and beans.

Even the pub fare holds some surprises. The mussels and fries, a classic bistro dish, come in a sweet and spicy coconut broth, while the barbecue pulled pork sandwich is accompanied by cornbread fries. Even pastry chef Jesse Lauer’s dessert menu features a blend of familiar dishes and unusual flavors, seemingly designed to both comfort and intrigue. Classics like berry shortcake and ice cream sandwiches incorporate tarragon, sweet corn, bacon, and rosemary. The most unusual sweet treat? A profiterole filled with foie gras and truffle ice cream with cognac caramel sauce.

Driving all this creativity is a desire to please, and in Austin’s eyes, therein lies the strength of The Bearded Frog. “Everyone really cares about quality and guest experience . . . from the line chef to Andrea, everyone keeps checking in to make sure that guests get what they’re hoping for. Even dishwashers are involved.” That dedication to quality strengthens the tight bonds among the staff at The Bearded Frog. Leaning back into one of the dining room’s high banquettes, Austin describes a server who is leaving for Spain and the difficulty he’s had replacing her. Emphasizing the importance of each member of his successful team, Austin sighs, “It’s like replacing a family member.”

The Bearded Frog 5247 Shelburne Road, Shelburne, VT (802) 985-9877 http://thebeardedfrog.com Hours: Sunday–Thursday 4:30–9pm Friday & Saturday until 10pm; only pub fare is served after 9pm

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COMMUNIT Y COMMERCE b y s te p h en morri s

The Talk of the Town

Nontoxic products range from laundry detergent to baby wipes.

Below: CEO John Replogle.

Burlington is a town that loves to watch its businesses, and no business has provided better watching over the past two-plus decades than Seventh Generation. The company has been the darling of local business junkies since 1988.

The Greenest of the Green Most recently, a new study measuring emerging trends in consumer perceptions and purchasing behaviors related to products marketed with environmentally positive attributes has named Seventh Generation the top “green” brand in the country, greener than such well-known corporate entities as Whole Foods Markets, Tom’s of Maine, Burt’s Bees, Trader Joe’s, the Walt Disney Company, Dove, Apple, Starbucks, and Microsoft.

“This research confirms what we’ve always believed,” says new Seventh Generation CEO John Replogle. “If you replace marketing hype with clear,

S E V E N T H G E N E R AT I O N I S T H E T O P ‘ G R E E N ’ B R A N D I N T H E C O U N T RY.

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“BUSINESS IS ONE OF THE MOST POWERFUL INSTRUMENTS FOR M E A N I N G F U L C H A N G E O N T H E P L A N E T. ” truthful, and heartfelt consumer communications; provide authentic products; and aspire to be a genuine force for good, people will respond positively. It’s not about selling things. It’s about standing for something bigger than yourself and staying true to that ideal.”

Replogle should say it’s not only about selling things, because it is about selling—$138 million in 2008, $139 million in 2009, and $150 million in sales in 2010 of Seventh Generation brand paper towels, dishwashing detergent, tampons, diapers, fabric softeners, trash bags, household cleaners, and other products. Replogle comes to the company from Burt’s Bees, originally of Maine but now in North Carolina. “Seventh Generation now is like Burt’s Bees was when I joined it,” says Replogle. “The two companies have a very similar history, philosophy, and mission.”

What’s in a Name?

Seventh Generation is all about “brand.”

There’s no factory tour as with Ben & Jerry’s. There are no warm, fuzzy pictures of the bedrock “family farmers of Cabot.”

Originally, a brand was the hot piece of iron that a rancher in the old West used to identify belongings, primarily livestock.

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S eventh G eneration is r a n k e d se c on d for S mall / M edium C ompanies ( 1 5 – 1 4 9 employees ) as B est P l a c e to W or k in V ermont, according to V e r m o n t B u s i n e s s M a g a z i n e and the V ermont C hamber of C ommerce .

Many choices of dishwashing products are available.

violation of the rights of ownership could be considered a “shootin’” offense.

While today’s shootouts are more likely to occur in a courtroom than a saloon, a brand still identifies a company’s possessions and must be managed and protected with the greatest care. (If you doubt this, just try coming out with a product called “Coke.”)

The Seventh Generation brand was created in 1988. Alan Newman, later of Magic Hat beer fame, took over a catalog that sold environmental products under the name of ReNew America. At a brainstorming session to rename it, Seventh Generation was suggested by Denise Dunbar, who is part Native American, to evoke the Great Law of the Iroquois Confederacy that states, “In our every deliberation, we must consider the impact of our decisions on the next seven generations.”

As Newman recalls, there were no shouts of “Eureka!” around the room. “We were facing a deadline for our first catalog, and the other name options were totally unacceptable. ‘Seventh Generation’ was, at least, intriguing.”

The catalog broke just as the country was gearing up for the twentieth celebration of Earth Day in 1990. Orders shot through the roof, fueling rapid growth that required infusions of capital. NewFall 2011 / Best of Burlington

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“ C O N S U M E R S A R E M AK I N G B E T T E R C H O I C E S F O R T H E I R H E A LT H A N D W E L L - B E I N G . W E H AV E O N LY J U S T B E G U N T O P E N E T R AT E T H AT M A R K E T. ” man took on Jeffrey Hollender as a partner to help manage the financial needs of the burgeoning business. Stories in the Wall Street Journal, New York Times, and even People magazine profiled the partners as an odd couple that became a dynamic duo, the most interesting pair of Vermont entrepreneurs since Ben and Jerry.

Patience Pays Off The rocket ship of Seventh Generation that spiraled up in 1990 augured down in 1991, with Hollender taking over sole management of the company. For the next

Safe, effective products have made the company the top corporate environmental performer in the U.S.

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few years, the company remained in the forefront of the business news. It went from private to public stock ownership, then back to private. Eventually the catalog business was sold, although the name and brand were retained. Under Hollender’s leadership, the brand morphed into the line of ecological products that are familiar on grocery shelves today.

If nothing else, Seventh Generation’s investors were patient; it took several years for the marketplace to catch on to the company’s products. During this time, however, two important developments had taken place. Seventh Generation had strengthened its reputation as a mission-driven company that strongly embraced principles of social responsibility and business transparency. Even more significantly, the retail outlets like Whole Foods Markets that offered nontoxic, environmental products had come of age. Large-scale distribution was now possible, setting the stage for success.

And success has been the story of Seventh Generation since turning that important corner of profitability. Along the way Jeffrey Hollender has become one of the most prominent voices of how the principles of social responsibility can be applied within the context of traditional business.

Even mainstream retailers like Walmart began listening to the gospel of Seventh Generation-style environmentalism.

Hollender now devotes himself full-time to spreading the twin gospels of environmental products and social responsibility in business. Still a significant owner of the company, he is publicly on record as being supportive of the choice of John Replogle, a manager with proven success in helping a mission-driven start-up negotiate the sometimes turbulent waters of rapid growth and success.

Burt’s Bees was recently acquired by Clorox, the bleach manufacturer (yes, the same Clorox that environmentalists loved to hate back in the 1990s), showing how mainstream companies are hustling to respond to consumer demand for more environmentally friendly products.

For many years Seventh Generation operated below the radar screen of the major consumer-products giants. Now, however, the Cloroxes and SC Johnsons and Unilevers have their own lines that compete directly with Seventh Generation for consumers’ attention. To hold its own, Replogle will have to find ways to keep the brand fresh and vital—a task he appears to relish.

“Business is one of the most powerful instruments for meaningful change on our planet,” he says from the gleaming corporate offices overlooking Lake Champlain from Main Street Landing. “Consumers are making better choices for their health and well-being. We have only just begun to penetrate that market. As more customers transition, we are very well positioned for future growth. I believe we’ve only just begun to explore the possibilities inherent in our products, our mission, and ourselves.”

To Learn More For information on Seventh Generation’s line of eco-friendly products, to find stores where they are sold, or to explore the company’s website, visit www.seven thgeneration.com. To read more about Seventh Generation’s mission of corporate responsibility, visit the company’s Corporate Consciousness Report at http://www.7genreport.com.

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By nancy humphrey case

quiet activism

Drive around Burlington and, perhaps without knowing it, you may trace the imprint of TruexCullins, an architecture and interior design firm with five partners and 28 employees in a handsome granite building on Burlington’s historic waterfront. Founded four decades ago by Bill Truex and Gene Alexander (then named Alexander Truex), the firm has a history of what might be called quiet architectural activism, a quality that continues today in TruexCullins’ strong emphasis on sustainable design.

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in burlington and beyond

Making a Mark on Burlington In 1968, young and new to town, Truex brought to Vermont his notion that architecture could be a tool for community making and the healing of social ills. After witnessing the obliteration of a Burlington neighborhood to make room for the Radisson Hotel (now the Hilton), Truex joined the Planning Commission and helped block plans for Interstate 89 to run along the waterfront and cut through the North End. Then, influenced by his experiences in pedestrianThe design for the Burton Snowboads’ (opposite) Burlington facility was to weave the industrial character of the building with the company’s commitment to the environment and rural spirit of Vermont. The vision for Ben & Jerry’s (top) was to design “fun and funky” offices to enliven the corporate culture, consistent with the Ben & Jerry’s brand. TruexCullins projects also include educational facilities, resorts, and private residences.

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friendly Copenhagen and the human-scale environment of Puerto Rico, Truex applied his talents to transforming Church Street into the pedestrian marketplace that still charms residents and visitors. Tom Cullins joined Truex in the mid 1970s and made a prominent aesthetic mark on Burlington before retiring five years ago.

A quick tour of the city with Rolf Kielman, one of the principals of TruexCullins, traces the impact made by Cullins and other partners on the aesthetic and cultural landscape of Burlington. The waterfront condominiums at College and Battery Streets designed to meet the needs of area residents who wanted to downsize, the Coast Guard station to the north with its distinctive blue roof, affordable housing (created from an old gas station) that shares a spectacular lakefront view with high-end units next door, Church Street and the restoration of the Unitarian church, the Dudley H. Davis Student Center at UVM, and several new buildings at Champlain College that blend into their context of graceful historic structures are

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The Heritage Flight Aviation project has taken extraordinary measures to promote a sustainable model for the aviation industry. The project achieved LEED Gold Certification. Partners (standing, from left) David Epstein, Richard Deane, Kim Deetjen, Sparky Millikin, and (seated) Rolf Kielman.

examples of that impact. “A building is like a good citizen,” Rolf says. “It makes the community a better place.”

“All these buildings embrace their locales,” adds Kim Deetjen, principal and director of the Interiors Studio. “When you experience them, they enhance the natural environment and connect you to the surrounding beauty.” A good example of this is the IDX Student Center at Champlain College. Its dining hall “in the round” draws Lake Champlain and the Adirondacks into students’ everyday lives and frames of reference.

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Affection for Place TruexCullins has evolved into a firm with a long reach. Kim works on interiors for hotels as far away as Jackson Hole, Wyoming, and Sausalito, California. David Epstein, another principal, has designed schools in nine countries, including Brazil, Bulgaria, and Ethiopia.

Yet the firm has a special relationship with and attachment to its hometown. Asked what project she was most excited about, Kim cites a new boutique hotel soon to be built in downtown Burlington. “It’s the essence of Vermont and ‘made in

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Top: International School, Sofia, Bulgaria, on track for LEED Silver Certification.

Vermont,’” she says, her eyes lighting up.

“It’s an interior inspired by where we live and how we live.”

Rolf too hints at a special feeling for the area and connects that to TruexCullins’ push for sustainability. “It begins with an awareness that you are part of the setting,” he says. “You can’t have an affection for the landscape unless you first have that awareness. Then it’s, okay, let’s try to make these buildings as benign as possible.”

Sustainable design is probably on the minds as well as on the tongues of every 68

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Above and center: Vermont Law School; the challenge for TruexCullins was maintaining the exterior integrity of the 110-year-old Debevoise Hall, while incorporating a high level of sustainable initiatives. The project achieved LEED Silver Certification.

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Champlain College. The vision for the dining hall (above) was designed to not distract from the view of the Adirondacks and Lake Champlain. The bay windows draw the natural environment in, and coordinate with the lights, which were fabricated to resemble birds in flight.

architect in Vermont. What is it that distinguishes TruexCullins? “A project can be beautiful or not and still be green,” says Richard Deane, another principal.

“What sets us apart is that on top of the technical expertise and motivation to implement sustainable environmental practices, we have great design sense and commitment to community.” These goals 70

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are apparent in the wide range of work TruexCullins takes on—whether it’s the replacement of windows, roof, and boiler at Richmond Elementary School; the playful interiors of Ben & Jerry’s and the Vermont Teddy Bear Factory; or the creative reconfiguration of King Arthur Flour’s headquarters in Norwich currently on the boards.

In the residential sphere, TruexCullins designed five net-zero homes at South Farm in Hinesburg—homes that generate as much energy as they consume in heating themselves. “This isn’t rocket science any longer,” Rolf continues. “It’s all doable.

Yes, it’s a little more expensive. But not if you look at the cost of all the carbon dumping that’s going on and the cost of extreme weather.”

As the conversation unfolds, it’s clear these architects are serious—maybe even hardcore—when it comes to sustainable design. “If a building requires fossil fuels to operate, it’s not, in the strictest sense, sustainable,” Richard says, citing an initiative by the American Institute of Architects.

Rolf points out that in Japan, Germany, the Netherlands, and Denmark, if a building in the design phase isn’t predicted to perform to within a specified level, the contractor won’t get a permit to build it. He sees signs of this kind of mandate coming to Vermont. In designing interiors, Kim considers where materials come from and how they’re made—whether they’re recycled or indigenous, how long they’ll last, and what types of products are required to maintain them.

A LEED Gold Project at the Airport A project Richard worked on recently epitomizes sustainable design. Heritage Aviation, a general aviation and airplane

maintenance facility at the Burlington Airport, earned LEED Gold Certification for its combination of environmentally responsible features. These include a high-performance exterior envelope, a 100kW wind turbine, a green roof of succulents that captures rainwater for washing planes, solar panels for hot water and electricity, and parking areas made of porous concrete to minimize runoff.

The interior design includes wood tables created by local artisans—another sustainable practice Kim favors.

The team commissioned a rug woven in Vermont as well as Vermont-made artisan furniture for Debevoise Hall at Vermont Law School in South Royalton.

The entire process of having this furniture fabricated took as long as the construction of the building itself, and Kim points out TruexCullins’ advantage in having an in-house Interiors Studio that can work in collaboration with and parallel to the building design process.

These interiors hint at a key tenet of the firm: the transformative power of place—the power of beautifully designed structures and spaces to inspire, nourish, and transform people’s experiences. But while TruexCullins pushes the envelope to create such sustaining and sustainable places, it is also quietly acting to reshape the Burlington region itself.

TruexCullins 209 Battery Street Burlington, VT (802) 658-2775 www.truexcullins.com Fall 2011 / Best of Burlington

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PHYSICAL Rx

P h o t o s c o u r t e sy o f F e ll o w ship o f t h e Wh e e l

b y m ar k ai k e n FOTW Pro Trail Crew member Brooke Scatchard rides one of the ten bridges built by the Trail Crew at Mud Pond in Williston. Photo

by Hilary Hess.

the

Fellowship of the Wheel

k e e p m o u n ta i n biking alive in chittenden county

Have you ever passed through a forest of green ferns at top speed on a mountain bike?

You don’t really concentrate on the ferns; self-preservation is your primary focus. In fact, the head-high plants on either side of my Fall 2011 / Best of Burlington

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Left: FOTW Pro Trail Crew member Mickey Stone (back turned) helps the IMBA Trail Care Crew install a pitched stone drainage crossing at Carse Hills in Hinesburg. Photo

by Leslie Kehmeier. Right: Fellowship member Wayne Nelson enjoys the ride down from Sleepy Hollow to the Hinesburg Town Forest during the Fellowship Fall Festival.

Photo by Hilary Hess.

“You have to stay focused and in the moment,” says Steve Fischer, president of the Fellowship of the Wheel. “Otherwise you’ll crash—which may just happen anyway.”

After a bumpy stretch, the trail smoothed. In fact, every turn seemed perfectly engineered to keep my speed on high. Every up-and-down had just the right amount of straightaway before and after to regain my bearings. And every climb was just the right pitch so that I could maintain my pedal strokes and not step down. It felt more like a carnival ride than a bike trail.

For this trail perfection, I have Fischer’s organization to thank. Since the late 1990s, the Fellowship of the Wheel has been building and maintaining trails in Chittenden County.

Answering a Need

bike were the furthest thing from my mind on a recent ride through Williston’s Mud Pond loop. With the vegetation reduced to mere streaks of green, I was trying to focus up the trail rather than on the rock, root, or rut immediately ahead of my front wheel. Seriously, it’s too late to do anything about the obstacle directly in front. It’s better to just brace for impact and try to do better with whatever lies 20 or 30 feet ahead. Those at least you have a chance of doing something about, because you have a split second to make the minute steering adjustment or the bunny hop that will help you avoid disaster.

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It all started when Jade Jenny told his dad he wanted to go mountain biking. “Mountain biking?” says Hans Jenny. “I didn’t even know it existed.” Jade pestered Jenny a couple more times, and finally father and son visited Catamount Family Center in Williston, rented bikes, and rode the trails. They loved it.

“We went straight from Catamount to Earl’s Cyclery,” the elder Jenny says, “and we bought mountain bikes.” Jenny says that when he gets into something, he likes to immerse himself completely. He created a youth mountain-biking team that traveled to NORBA (National Off-Road Bicycle Association) races all over New England and Quebec.

He quickly realized that—as good as it is—the trail network at Catamount wasn’t diverse enough to prepare his son and the other junior riders for competitions. So he began building trails. “Back then, I wouldn’t even ask for permission,” Jenny admits. “I’ve built as much trail that’s been shut down as I have that’s open.” He would get up every morning at 5am to build trails, and most weekends he traveled to biking events.

Eventually, he began recruiting helpers for building trails—and later getting donations from individuals and then businesses

for materials. “At first we were trying to build high-level trails, but eventually we saw the need for flowing trails that beginners could ride and enjoy too,” Jenny says. A group that began as a few underground riders evolved into the Fellowship of the Wheel, an organization dedicated to creating recreational opportunities.

Trail Work Today the Fellowship of the Wheel has grown. It has a board of directors and is in the process of setting up its 501(c)(3) nonprofit status. In 2010, the organization had 475 paid members and 1,000 names on its e-mail list. It boasts a professional trail crew and has raised $50,000 for trail work, events,

and materials. The Fellowship works with a host of partners (including several towns) and landowners to provide public access to 100 miles of trails in Chittenden County.

“It’s our goal to provide places to ride,” says Fischer, who took over for founder Jenny as president of the organization this year. “But we also promote businesses, multiple trail uses, and healthy lifestyles.”

One of the biggest challenges for the group is working with landowners to ensure trail access. Although Fischer tries to be sensitive to the needs and wishes of those whose land the Fellowship’s trails pass through, he can’t help being frustrated when favorite trails are closed without notice.

There are other hurdles too. Last year Fall 2011 / Best of Burlington

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FOTW crew members join the IMBA Trail Care Crew at Carse Hills in Hinesburg.

Photo by Leslie Kehmeier.

in December, high winds knocked down hundreds of trees in northern Vermont forests, including places where Fellowship trail networks are located. As I navigated Mud Pond, evidence of the windstorm— and a massive effort to clear the trail— were everywhere. Giant blowdowns had been chain-sawed and moved. Tremendous piles of brush and branches stood next to the trail. “It’s been back-breaking work,” says pro trail crewmember Brooke Scatchard.

Scatchard and the five paid trail workers, however, do not do the work alone.

The group organizes volunteer workdays on different stretches of trail every weekend. There is always an experienced leader from the pro crew on these workdays to oversee the work and keep everyone safe.

“We want trail days to be good experiences for our volunteers,” says Fischer.

Own the Trail At the entrance to each Fellowship-maintained trail network is a small sign welcoming visitors. Here and there, you’ll see arrows pointing the way. What Jenny and Fischer envision are free trails, but they hope that users will buy a membership to the organization that built or maintains them. Their trails are located in Jericho, Hinesburg, Williston, Colchester, Essex, and other towns as well.

The cost of a membership, says Fischer, is $35. He is particularly excited, 76

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however, about the perks of membership, thanks to some of his association’s partnerships. Basic members get a season mountain-biking pass to Sleepy Hollow, a private outdoor center in Huntington.

The Fellowship also offers what they call their Five Pack—for $125, it includes season passes to four local trail centers: Sleepy Hollow, Millstone in Barre, Catamount, and Trapps in Stowe, along with the Fellowship’s network. “It’s a no-brainer,” says Fischer.

The idea, say Fischer and Jenny, is to give people a feeling of ownership of the trails. There is, of course, another way to gain ownership: go out and do trail work. I joined four of the five pro crewmembers and 15 volunteers on a workday this June at Mud Pond. We hiked a mile from the

Fellowship of the Wheel trail network:

n

Arcana in Jericho

n

Mobbs Valley in Jericho

n

Carse Hills in Hinesburg

n

Mud Pond in Williston

n

Hinesburg Town Forest

n

Saxon Hill in Essex

n

Indian Brook Reservoir in Essex

n

Sunny Hollow in Colchester

trailhead where trail director Andy Weis introduced us to our tools (grub hoes, Pulaskis, Mattocks, McLeods, and garden rakes) and our task: to build switchbacks up a particularly steep section of trail.

With 20 of us, the work went amazingly fast as we raked leaves and removed organic soil from the line, built in drainage where necessary, armored the trail with rocks along the corners, and raked over the old path.

And Fischer and Jenny were right: a week later, as I pedaled Mud Pond, I felt a sense of pride. I had worked on the trail for just an hour and a half—a tiny fraction of what Fischer, Jenny, Weis, the pro team, and hundreds of volunteers have done. But I found myself dismounting here and there to remove branches that had fallen, and I stopped to examine the new switchbacks and to try to see where the old route had gone. Did I feel a sense of ownership?

You bet I did. And I felt grateful to a small grassroots group of riders that keep mountain-biking trails alive in Chittenden County.

For more information, visit the Fellowship of the Wheel website at www.fotwheel.org.

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se asonal recipes A Few Favorite Vermont Hikes Take to the hills!

Mount Independence in Orwell Hike along Lake Champlain’s beautiful shore and through the ruins of an American stronghold from the Revolutionary War. Mount Independence has four hiking trails, ranging from just over half a mile to two and a half miles.

Mount Philo in Charlotte Offering exceptional views of the lake and the Adirondacks beyond, this trail is about two miles long. With many maples in the hardwood mix, it is a favorite during fall foliage season.

Little River State Park in Waterbury The park has an extensive network of trails to explore for enjoying the fall foliage.

The Vermont Highpoint on Mount Mansfield in Stowe Almost three miles long, the trail offers magnificent summit views of autumn colors.

Moss Glen Falls Trail in Stowe This one-mile hike leads to a spectacular waterfall.

Mount Pisgah near Saint Johnsbury The four-mile hike offers breathtaking cliff-top views of Lake Willoughby and a chance to spot hawks and falcons.

Mount Olga at Molly Stark State Park in Wilmington Covering almost two miles, the hike is an easy loop and the summit offers panoramic views of southern Vermont and northern Massachusetts.

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by Susan W. Nye

The Perfect Autumn Day

A co lo r f u l wa l k i n t h e woods and a picnic

A

hh . . . it’s autumn in Vermont. The trees are dressed in their finest reds and golds. The Leaf Peepers (or, as my dad calls them, the Dead Leaf Watchers) have arrived. Packed into buses or rambling along back roads on bicycles, visitors come from all around the world to explore and marvel at New England’s glory.

It’s a good thing I live here. Otherwise, I would probably miss the spectacular show. I have never been good at road trips. When I was a kid, most of our friends and neighbors took long car trips, exploring New England’s highways, byways, and beyond; some even drove clear across the country. Not our family—to say that my sister, brother, and I were not good in the car would be a gross understatement. We could barely make it out of the driveway before someone piped up, “How many more minutes?” We complained of boredom, we bickered, we pushed and shoved, and occasionally we came to blows. The Nyes took very few family car trips.

One exception was a Saturday morning when my parents decided that we should hit the road and look at foliage. I still don’t know what they were thinking. It felt like we drove for days, although I am sure it was no more than an hour, probably less. We three kids sat in the backseat of our big blue station wagon, complaining and invading each other’s space. Eventually, we found a pond surrounded by colorful trees and had a picnic. I was eight, and my unsolicited opinion was that the trip was hardly worth a bunch of dead leaves.

I’m still not one for long car trips, but I am only too happy to hike Vermont’s hills for a view of the spectacular fall colors—especially if the trip includes a yummy picnic! Make your picnic easy with a stop at your favorite deli or specialty foods shop for wonderful artisanal breads, cheeses, and meats. Make it special with a lovely salad or two. Don’t forget to bring along some soup in case the day turns cold. Enjoy New England’s glorious foliage before winter’s cold winds begin to blow and the snow falls. Enjoy the fresh air and exercise as you work up an appetite for a hearty autumn picnic! 

Fall Foliage Picnic

With Vermont’s many picturesque hilltops, lakeshores, and riversides to choose from, you should have no problem finding the perfect setting for a fall picnic.

Roasted Vegetable & Apple Soup Roasted Beets & Onions with Goat Cheese Quinoa Salad Not to be Confused with Granola Bars!

A Loaf of Hearty Country Bread, a Wedge or Two of Your Favorite Cheese, and a Few Slices of Ham, Prosciutto, or Sausage

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Roasted Beets & Onions with Goat Cheese A delicious way to enjoy fall’s bounty!

Serves 4–6

Roasted Vegetable & Apple Soup A little savory, a little sweet, this soup will warm you up on a chilly fall day.

Serves 8–12

2 lb butternut squash, peeled, seeded, and chopped 3 carrots, chopped 3 celery stalks, chopped 1 large onion, chopped 1 leek, chopped 2 Cortland, McIntosh, or Macoun apples, peeled, cored, and quartered 1 tsp dried sage 1 tsp dried thyme About 2 Tbsp olive oil 2 Tbsp apple cider vinegar Kosher salt and freshly ground pepper to taste 1 cup dry white wine 8–10 cups chicken stock 1–2 bay leaves 1 cup half & half (optional) Garnish: fresh chopped chives or cut up apples 1. Preheat the oven to 375°.

2. Put the vegetables, apples, herbs, olive oil, and vinegar in a large roasting pan.

Season with salt and pepper and toss to coat. Roast for 45 minutes, tossing once or twice.

3. Add the white wine to the pan. Return to the oven and cook for 15 minutes more, or until the vegetables are lightly browned on the edges and tender.

4. Let the pan cool for about 30 minutes. Working in batches, process the roasted fruit and vegetables with a little chicken stock in a blender or food processor. For a chunky soup, pulse until you reach the desired consistency; for a smooth soup process longer, and for a really smooth soup, put the blended soup through a food mill.

5. Combine the puree and bay leaves in a large soup pot. Add more chicken stock, depending on how thick you want your soup. Reheat slowly on the stovetop and simmer on low for 15 minutes. (If you can, it’s best to stop here. Cool soup to room temperature and then store in the refrigerator for several hours to let the flavors meld.) Add the half & half, if using, and reheat until steaming. Serve garnished with chives or cut up apple.

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About 1K lbs beets, red or gold or a mix, peeled and cut into wedges 1 large red onion, cut in rings about N-inch thick Olive oil Balsamic vinegar Thyme Kosher salt and freshly ground pepper to taste 3–4 oz soft, mild goat cheese N cup chopped and toasted walnuts 1. Preheat the oven to 375°.

2. Arrange the beets and onions on separate sheet pans. Drizzle each with just enough equal parts olive oil and balsamic vinegar to lightly coat.

Sprinkle very lightly with thyme, season with salt and pepper, and toss to combine.

3. Roast the beets and onions for 30 minutes or until lightly caramelized and tender, tossing once or twice. Let cool to room temperature. To serve, arrange the beets and onions on individual plates or a serving platter, top with crumbled goat cheese, and sprinkle with walnuts.

For your picnic: it may be easier to combine and toss the beets and onions together and carry in one container, but wait until serving to top with goat cheese and walnuts.

That way the goat cheese won’t turn pink and the walnuts will stay crunchy.

Quinoa Salad Quinoa has a lovely nutty taste.

It can be served hot or cold and is perfect for a fall salad.

Serves 4–6

1 cup quinoa Grated zest of 1 orange Grated zest of 1 lime 2 Tbsp roughly chopped fresh mint leaves 2 Tbsp roughly chopped fresh parsley leaves 2 Tbsp chopped dried cranberries Citrus Vinaigrette (recipe follows) 6 radishes, cut into matchsticks 4 carrots, cut into matchsticks K–1 red or yellow bell pepper, finely chopped 2–3 scallions, thinly sliced 1. Cook the quinoa according to package directions, then transfer it to a large bowl.

Add the orange and lime zest, half the herbs, dried cranberries, and enough Citrus Vinaigrette to lightly coat. Toss to combine and cool to room temperature.

2. While the quinoa is cooking and then cooling, put the radishes, carrots, pepper, scallions, and remaining herbs in a bowl.

Toss to combine. Drizzle and toss with enough Citrus Vinaigrette to lightly coat.

3. When the quinoa has cooled to room temperature, add the vegetables, toss to combine, and refrigerate. Remove from the refrigerator about 30 minutes before serving to take the chill off and serve.

This salad can be prepared up to one day in advance.

Citrus Vinaigrette Juice of 1 orange Juice of 1 lime 2 Tbsp red wine vinegar 1 tsp honey 1 clove garlic 1 half-inch slice of a medium-sized red onion, chopped Kosher salt and freshly ground pepper to taste Extra-virgin olive oil

Not to be Confused with Granola Bars!

A sweet finish to your picnic.

Makes about 24 bars

Shortbread Base 2 cups all-purpose flour K cup light brown sugar K tsp salt 1K sticks (O cup) unsalted butter, cut into small pieces 1. Preheat the oven to 350°. Butter and flour a 9x13-inch baking pan.

2. In a food processor, process the flour, sugar, and salt to combine. Add the butter and process until mixture begins to form small lumps.

3. Sprinkle the dough in the bottom of the prepared pan and press it evenly onto the bottom of the pan.

4. Bake the shortbread in the middle of the oven until golden, 15 to 20 minutes. While shortbread is baking, prepare the topping.

Topping 1 large egg 2 Tbsp rum or bourbon (optional) 1 tsp pure vanilla extract 3 Tbsp heavy cream L cup brown sugar L cup honey K tsp salt 1 cup (4 oz) pecans, roughly chopped 1 cup (6 oz) semisweet chocolate chips 1 cup grated coconut 1. In a large bowl, whisk together the egg, rum, vanilla, and cream. Add the brown sugar, honey, and salt; whisk until smooth and well combined. Stir in the pecans, chocolate chips, and coconut.

2. Pour the nut mixture over the hot shortbread. Return to the oven and bake until set, 15 to 20 minutes. Cool in the pan and cut into 24 bars.

1. Put the juices, vinegar, honey, garlic, and onion in a blender or small food processor.

Add salt and pepper to taste and process until smooth. Add olive oil to taste and process until combined and emulsified. Let sit for at least 10 minutes before using to let the flavors combine.

2. Cover and store leftover vinaigrette in the refrigerator. It will be great on your next green or garden salad.

Susan Nye lives in New Hampshire and writes for several New England magazines. She shares some of her favorite recipes and stories about family, friendship, and food online at www.susannye.wordpress.com.

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Happenings A Calendar of Events

Fall 2011

Flynn Center for the Performing Arts 153 Main Street Burlington, VT Tickets: (802) 863-5966 Info: (802) 652-4500 www.flynncenter.org September 26 Encore! Four Short Stories The nationally acclaimed Chamber

Shelburne Farms

Repertory Theatre returns to the

1611 Harbor Road

Flynn with a dynamic presentation

Shelburne, VT

of four classic short stories: “The Tell-

(802) 985-8442

Tale Heart” by Edgar Allen Poe, “The

www.shelburnefarms.org

Legend of Sleepy Hollow” by Wash-

Hours: 9am–5:30pm daily

ington Irving, “The Monkey’s Paw” September 3

by W. W. Jacobs, and “The Necklace”

by Guy de Maupassant, plus Poe’s

October 17

November 14

Wally’s Big Tag Sale!

famous narrative poem “The Raven.”

Sylvester & the Magic Pebble

Mango Blue

This is our Buildings & Grounds Man-

MainStage, 9:15am & 12pm

When Sylvester the donkey finds a

The group’s socially conscious music

ager Wally Allen’s dream! Current-

shiny red pebble, its power to grant

blends rhythm and blues, jazz,

day farm stuff (and many items from

September 27

wishes turns his life upside down.

funk, Caribbean roots, and diverse

staff) will be for sale. Breeding barn,

Pretty Lights with Big Gigantic

Life-sized puppets, digital projec-

Afro-Latin musical traditions.

8am–2pm.

Pretty Lights gives people what they

tions of the book’s illustrations,

FlynnSpace, 10am

want: electro-organic, cutting-edge,

and scores of magical illusions will

party-rocking beats that fill venues

accompany Sylvester on his brave

November 18

“Teen-ology” Overnight Nature

with energy and emotion and send

journey to the discovery that there’s

Water Is Rising

Program

dance floors into frenzies.

no place like home.

The Pacific Islands of Kiribati, Toke-

This teen overnight nature weekend

Memorial Auditorium, 8pm

MainStage, 9:30am & 12pm

lau, and Tuvalu are fast being sub-

explores phenology, the study of

merged by rising sea levels caused

seasonal changes. Teens will spend

September 3–4

October 5–9, 12–16 & 19–23

October 26

by global warming. A troupe of 30+

time connecting with the meaning

Photograph 51

An Evening with Gillian Welch

performers from these endangered

of the season by investigating how

In 1952, the race to determine the

Higher Ground is pleased to

regions will bring traditional Polyne-

other living things prepare for win-

existence of the double helix was

present an evening with Gillian

sian songs and dances to Vermont.

ter. 10am Saturday–2pm Sunday.

at a fervent peak. The one in the

Welch.

MainStage, 10:30am

lead: Rosalind Franklin, a fiercely

MainStage, 8pm

September 10 Tour Two Great Country Houses:

independent British scientist who took the first clear photograph of

October 31

The Brick House and Shelburne

the DNA molecule. This biographi-

Henry & Mudge

House

cal examination of her life explores

Sometimes Harry takes Mudge for

Discover the relationship between

the controversy surrounding the

granted, but one day when the dog

two generations of American

significance of this image’s contribu-

accidentally wanders off, Henry

country houses on this special in-

tion to the work of Watson and Crick,

learns a valuable lesson about how

depth tour of The Brick House and

and the methods by which they

much his canine buddy means to

Shelburne House. Info and registra-

obtained it.

him.

tion: (802) 985-3346 ext. 3368 or

FlynnSpace, 5–7, 12–14, 19–21,

MainStage, 9:30am & 12pm

brickhouse@shelburnemuseum.org.

7:30pm; 8, 15, 22, 2 & 7:30pm; 9, 16,

Reservations must be made at least

23, 2pm

one week in advance. 1–4pm.

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animals, and friendly crowds.

of the Shelburne Farms’ eco-com-

10am–4pm.

munity leads to a more intimate relationship with place and inspires

September 23–25

dynamic photography. Digital cam-

Farm Wellness Retreat

era required; tripod recommended.

Come be nourished and renewed

photography, metal, and bronze.

Registration: (802) 985-8686. 5pm

with Grace Jull, MA, a senior well-

10am–5pm.

Friday–9:30am Sunday.

Enjoy three days of simple breathing,

October 5

October 27–30

moving, cooking, and meditative

Teachers’ Clubhouse: ABCs

Earthtime: Living Practice/

September 13

practices. Info and registration: www.

of Wetlands and Ponds

Practice for Living

Shelburne Museum Goes to

farmwellnessretreats.org.

Put on your muck boots and join us

Earthtime Practice is based on Earth-

for an afternoon of discovery with

wisdom traditions with nature as

ness instructor from Kripalu Center.

the Dogs A party for dogs and their people,

September 23–October 23

amphibians, birds, cattails, and more!

teacher, guide, and collaborator. This

this is a fun-filled family event that’s

Art at the Coach Barn:

Info: Margaret Burke (802) 985-0327

retreat focuses on principles for ritual

packed with excitement! Don’t miss

Shelburne Farms’ 24th Annual

or mburke@shelburnefarms.org.

and creative participation with the

the dog games, contests, educational

Art Exhibition and Sale

4–7pm.

Earth’s rhythms, cycles, and patterns.

demonstrations, and more!

From traditional images to abstract

Info and application: (802) 985-8686

concepts, this art exhibition and

October 14–16

September 14 & October 11

sale will showcase the works of a

Lenses on the Land

Sun to Cheese Tour

broad range of talented artists,

Join photographer Marshall Webb

November 3–5

Hear our farmers and cheese makers

many of them from New England,

to explore the power of the images

5th Annual Farm-Based Education

explain the process of turning fresh

in media including oil, watercolor,

and the magic of Shelburne Farms.

Conference

milk into farmhouse cheddar; tour

pastel, acrylic, graphite, etching,

Discover how a deeper knowledge

We invite you to submit workshop

or e-mail ktwotrees@gmail.com.

the dairy and taste cheese with the

proposals for the 5th Farm-Based

cheese makers. Registration: (802)

Education Conference, hosted by The

985-8686. 2–4pm.

Farm-Based Education Association

September 17

cators, community organizers, philan-

33rd Annual Harvest Festival

thropists, healthcare professionals,

Celebrate autumn’s abundance

historians, land conservationists,

with family and friends at the

journalists, and food/farm advocates

Harvest Festival. It’s a day to

are all welcome to participate and/or

honor Vermont’s farm and forestry

present. Info: www.shelburnefarms.

traditions with marvelous music,

org.

and Shelburne Farms. Farmers, edu-

delicious seasonal foods, lots of farm

Happenings is sponsored by Fleming Museum

Fall 2011 / Best of Burlington

83

Other Noteworthy Fall Events Through October 29, Saturdays Burlington Farmers’ Market Visit the Burlington Farmers’ Market for food, crafts, music, and socializing. City Hall Park, Burlington, VT. 8:30am–2pm.

September 9–11 Marketfest Celebrate fall with famous fortune cookie discounts at participating stores and the Stowe Points Card promotion. On Saturday, experience a vibrant street festival with live musical performances and a craft fair. Kids are the focus on Sunday with arts and crafts, a treasure hunt, and music. www.churchstreetmarketplace.com September 10 & 24 4 Shipwreck Tour Explore a shipwreck—without getting wet! Did you know that there are over 300 shipwrecks at

October 15

the bottom of Lake Champlain? Take a tour boat

Storytelling Festival

to the site of one of these wooden wrecks and go

Storytellers, historians, musicians, and local folks

for a “dive” using a Remotely Operated Vehicle.

share lake history and legends on board a ship,

Lake Champlain Maritime Museum, (802) 475-

beside a crackling fire, or in the museum theater.

2022, www.lcmm.org. 10, 10am; 24, 12:30pm.

Lake Champlain Maritime Museum, (802) 4752022, www.lcmm.org

September 29 UVM Theatre Presents Stop Kiss

October 22

Poignant, funny, award-winning play about the

Church Street Marketplace Halloween Parade &

ways, sudden and slow, that lives can change

Festival

irrevocably. Mature content. UVM Theatre,

www.churchstreetmarketplace.com

Burlington, VT. www.uvmtheatre.org October 26–November 5 October 7–9

Laugh Lines

29th Annual Stowe Foliage Arts Festival

Offbeat, one-act comedies from a compilation of

At the apex of foliage season, 200 fine artists

plays. These acts explore topics including mar-

and contemporary craft designers exhibit and

riage and family, with something for everyone to

sell handmade work. There is an abundance

guarantee laughs. Stowe Theatre Guild, Stowe, VT.

of great food plus live music and craft demos

(802) 253-3961, www.stowetheatre.org

daily. Exhibitors are housed under a colossal heated tent. Topnotch Field, Route 108, Stowe, VT. www.craftproducers.com October 15 4 James Wakefield Rescue Row Every year the Champlain Longboats program commemorates James Wakefield’s rescue of the General Butler in 1876 with a youth rowing race at the Burlington Community Boathouse. Races begin at 9:30am with more than 100 participants! Lake Champlain Maritime Museum, (802) 475-2022, www.lcmm.org

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November 1 through April, Saturdays Burlington Farmers’ Market Visit the Burlington Farmers’ Market for food, crafts, music, and socializing. Memorial Auditorium, Burlington, VT. 10am–2pm.

November 3–13 UVM Theatre Presents Good Woman of Setzuan A shopkeeper masquerades as her male cousin to gain the respect of those in her village. UVM Theatre, Burlington, VT. www.uvmtheatre.org November 25 Church Street Marketplace Santa Parade and Holiday Lighting www.churchstreetmarketplace.com

aa Fall 2011 / Best of Burlington

85

Echo Lake Aquarium and Science Center/Leahy

plores challenging topics with industry experts.

about and demonstrating how to make clay pots

Center for Lake Champlain

How might the current actions of human beings

like those made by Native Americans. Learn the

1 College Street

potentially change the fate of planet Earth? Join

craft or just come and watch. 1–3pm.

Burlington, VT

us in conversation with Curt Stager, profes-

(877) ECHOFUN

sor and paleoecologist, Paul Smith’s College.

September 11

www.echovermont.org

6:30–8:30pm.

Prehistoric Roadshow and Flint-Knapping

September 8

September 10

Archaeologist Charles Paquin will analyze your

Café Scientifique: Climate Whiplash:

Native American Pottery Workshop

prehistoric finds and share his thoughts about

What Happens After Global Warming?

Charles Paquin, archaeologist and artist, will do

their history. He will also demonstrate and

A mind-expanding evening for adults that ex-

a “come-and-go” program for all ages, talking

discuss materials used for flint-knapping, how

Demonstration

flint fractures, and how to work it, and make a projectile point. 1–2:30pm.

September 17 Grossology, The (Impolite) Science of the Human Body This remarkable, engaging, and somewhat hilarious exhibit is back to entertain and educate visitors of all ages. Topics such as snot, vomit, gas, and scabs are completely fascinating to the average 6-to-14-year-old, and intriguing to adults too. The exhibit is a larger-than-life biology lesson that harnesses kids’ natural curiosity about themselves. 10am–5pm.

October 13 Food Less Traveled Join neighbors and friends at this unique, adult food-themed event where area chefs compete to prepare dishes using the least “food miles” and guests vote on their favorite local tastes. Info and tickets: (877) 324-6386. 6:30–8:30pm.

November 10 Café Scientifique: Social Media: We’re Following How You Feel Today!

A thought-provoking evening for adults that explores challenging topics with industry experts.

Join us in conversation with Chris Danforth, assistant professor, Department of Mathematics & Statistics, UVM. 6:30–8:30pm.

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Photo by kathleen landwehrle

Vermont Symphony Orchestra Our annual Made in Vermont Music Festival presents a colorful program to complement the turning leaves. The concert includes a fond look backward at summer with Honneger’s serene Pastorale d’été. A salute to autumn follows in a world-premiere commission by awardwinning composer Robert Paterson.

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September 23 Dibden Center, Johnson State College, Johnson, 7:30pm

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September 24 Vergennes Opera House, Vergennes, 7:30pm

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September 25 Haskell Opera House, Derby Line, 4pm

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September 29 Alexander Twilight Theater, Lyndon State College, 7:30pm

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September 30 Bellows Falls Opera House, 7:30pm

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October 1 Chandler Music Hall, Randolph, 7:30pm

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October 2 Town Hall Theater, Woodstock, 7:30pm

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October 3 Castleton State College Fine Arts Center, Castleton, 7:30pm

2011 Masterworks Series Held at the Flynn Center in Burlington.

Concerts begin at 8pm; free preconcert discussion at 7pm.

October 29

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Saint-Saens, Danse Macabre

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Rachmaninoff, Rhapsody on

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a Theme of Paganini Berlioz, Symphonie Fantastique (Jaime Laredo, conductor; Vassily Primakov, piano) Please check the VSO website at www.vso.org or call (800) VSO-9293, ext. 10 for additional information.

Fall 2011 / Best of Burlington

87

BURLINGTON BUZZ

by MIKE MORIN

A Moment with

Janette Bombardier

s e n i o r l o c at i o n e x e c u t i v e a n d d i r e c t o r o f I B M , V e r m o n t o p e r at i o n s

Tell us why you’re so committed to “Exploring Interests in Technology and Engineering,” a program geared to middle-school-age girls.

Tell us how IBM’s Smart Grid contributes to global sustainability while cutting your energy costs.

Our Smart Grid allows us to see usage patterns, peaks, and the impact of key equipment. You can also utilize real-time data to assess the effectiveness of energyefficiency activities. Using our energy management program and Smart Grid data, we have reduced our average peak load by five megawatts and overall usage by 2 percent.

Do your responsibilities include staying abreast of pending state legislation?

Yes, together with a team of subject experts, we monitor every piece of legislation introduced and assess the impact to our operations and employees. In 2011 we reviewed about 300 pieces of legislation and did an in-depth review of 50 bills. Often there are unintended consequences of the proposed legislation, so we work hard to influence the language and direction.

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Business success and innovation are dependent on having a diversity of thought, so we want to make sure there are women engineers on our team. It’s during the middle-school years that girls can be influenced to continue their interests in math and science. By high school, it can be too late. Our initiatives include e-mentoring, engineers visiting classrooms for National Engineers Week, and our weeklong engineering camp for girls.

During IBM’s current Centennial Year, each employee is being asked to give at least eight hours of volunteer time to community causes.

We have already volunteered over 4,000 hours at more than 40 schools and 30 nonprofits. Our location also won a $100,000 centennial grant to work with Howard Center and Vermont Technical College on energy management.

This project alone will involve over 100 IBM employees.

How do you unwind and relax away from work?

My family is very important to me, so most of my free time is spent with them. I try to walk most nights to unwind from the day. During the fall we watch and support Rensselaer Polytechnic Institute’s (RPI) women’s soccer team, where my daughter goes. We sneak in a few vacations—usually to a beach or a Red Sox game!

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