In This Issue - Fall 2018

FALL 2018

VOLUME 11 NO 4

OPERATION HEALTHY PLANET

A GREENER FUTURE AT UVM STONECUTTER SPIRITS A PASSION GROWS

SARATOGA OLIVE OIL SUMPTUOUS SIPS WITH HEALTHFUL BENEFITS

Summer features FEATURES 38

SUMPTUOUS SIPS AND HEALTHFUL BENEFITS Follow your taste buds at Saratoga Olive Oil.

BY SUZANNE PODHAIZER

44

STONECUTTER SPIRITS A passion grows.

BY COREY BURDICK

62

OPERATION HEALTHY PLANET UVM Medical Center is helping lead US hospitals to a greener future.

BY KELSEY WEIDMANN

70

SKIRACK

Your local hub for outdoor activity and enthusiasm.

BY MARK AIKEN

COVER PHOTO BY ROBBIE ALTERIO

Contents Fall departments 17 PUBLISHERS’ NOTE 18 ONLINE HUB 20 CONTRIBUTORS 22 GATHERINGS Burlington's edible history.

24 PETS AND PEOPLE

News, products, and furry facts.

26 ART SCENE

Burlington City Arts.

BY NOAH DETZER

52

30 SEASON'S BEST

Fall's favorite gourd is full of health benefits.

30

32 PHYSICAL RX

A fun ride: Fall Fundo.

56 HOT SPOT

Poorhouse Pies of Underhill.

BY PHYL NEWBECK

81 HAPPENINGS

A calendar of events.

87 ADVERTISERS INDEX 88 LAST GLANCE

SPECIAL ADVERTISING SECTION

54 Falling forAutumn Shopping and fun things to do in the local Burlington area.

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26

Coffee Table Publishing, LLC 32 Hermit Thrush Lane South Burlington, VT 05403 www.bestofburlingtonvt.com

PUBLISHERS

Robin Gales John Gales Bob Frisch CONTRIBUTING EDITOR

Deb Thompson COPY EDITOR

Elaine Ambrose ART DIRECTION/DESIGN

Robbie Alterio ADVERTISING DESIGN

Hutchens Media, LLC WEB DESIGN

Locable ADVERTISING

Robin Gales (802) 299-9086 John Gales (802) 558-2719 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, 32 Hermit Thrush Lane, South Burlington, VT 05403. Advertising inquiries may be made by emailing ctpublishing@comcast.net or coffeetablepublishing@comcast.net. Best of Burlington is published quarterly by Coffee Table Publishing, LLC, ©2018. 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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PUBLISHERS’ NOTE

WELCOME TO FALL in the Champlain Valley!

Try and find a more beautiful place—I dare you! Capturing the spirit of the season in one issue is daunting, but Robin and I believe we’ve come close.

It’s harvest time, and what better way to celebrate than by enjoying a hand-crafted apple or pumpkin pie from Poorhouse Pies of Underhill. Jamie and Paula offer irresistible pies made with locally sourced fruits—and a whole lot more. It’s hard to choose a favorite, but their Chocolate Cream Pie is almost too good to be true. See you soon in the pie line!

While we’re in the kitchen, let’s visit Saratoga Olive Oil Company on Church Street.

They’re creating amazing products with fusion oils, not to mention their sea salts, vinegars, and more. Who knew olive oil could be such fun? Leading the charge in another local direction is Stonecutter Spirits, where they’re blending ingredients with their spirits that you may not have thought of, but you’ll be glad they did. Enjoy one of their Adventure Dinners, and be sure to check out Highball Social, the company’s exciting new location in Burlington.

After all that sumptuous tasting, a little exercise might be in order. Head to Skirack on Main Street for everything you need to be active, then it’s on to Old Spokes Home’s Fall Fundo, a worthwhile event that has you biking for a good cause. There’s a lot more to enjoy in our fall issue of Best of Burlington, so be sure to check it all out between leafpeeping excursions and other fun fall activities!

John and Robin Gales Publishers

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@bestofburlingtonmag Fall 2018 | Best of Burlington | 17

ONLINE HUB

2018

FALL

WWW.BESTOFBURLINGTONVT.COM ME 11

VOLU

NO 4

ONLINE EXCLUSIVES TION OPERAHY PLANUEVTM T L A E H EENER FUTURE AT A GR

ITS

SPIR UTTER STONEC N GROWS IO A PASS

IL LIVE O OGA O H SARAT OUS SIPS WIT U ITS SUMPT BENEF HFUL HEALT

HALLOWEEN FUN WITH PETS Be safe with your furry friend with smart planning and some safety tips at www.bestofburlingtonvt.com.

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7 OCTOB

CLICK ON our online calendar to see local events happening in our community, and you can add your own event free!

contributors COREY BURDICK

MARK AIKEN

Corey is a graduate of Mount Holyoke College and Vermont Wine School’s WSET Level II program. She is passionate about local food systems, natural wine, running, and cooking from scratch. When she isn’t writing, you can find her vintage treasure hunting, visiting rescue dogs, and roller-skating through her neighborhood. Her work can also be found in Edible Green Mountains and The Other Paper.

Mark is a freelance writer from Richmond, Vermont. He teaches skiing in the winter and trains for marathons in the summer. Together, he and his wife are involved in another endurance sport—parenting.

NOAH DETZER Noah was born and raised in Vermont. He majored in English and Film at Kenyon College in Gambier, Ohio, then came home to teach English full time in the Upper Valley. He moved back to Burlington last summer.

PHYL NEWBECK Phyl is a former flatlander from New York City. She lives in Jericho, where she has learned to stack a mean pile of firewood. When not skiing, skating, bicycling, swimming, or kayaking, she writes for several local publications. Phyl is the author of Virginia Hasn’t Always Been for Lovers: Interracial Marriage Bans and the Case of Richard and Mildred Loving.

SUZANNE PODHAIZER Suzanne is a cooking educator, writer, and chef living in Winooski, Vermont. She used to be a goose farmer and owned a farm to table restaurant in Montpelier called Salt. She also studies kizomba, bachata, and salsa as a member of the DsantosVT dance team.

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KELSEY WEIDMANN Kelsey is a New Jersey native who considers Vermont her second home, as she has been skiing at Mad River Glen since she was a toddler. When she isn’t writing or blogging, the Rutgers graduate is experimenting in the kitchen or snuggling up with a mystery novel. She can be reached at keweidmann@gmail.com.

Discover, Dine, Stay & Shop

Shelburne, Vermont Shelburne Country Store

A Little Something

Shelburne Museum

Your Original Country Store since 1859

Gifts, Jewelry, and More!

29 Falls Road Shelburne, VT

Shelburne Bay Plaza 2989 Shelburne Road Shelburne, VT (802) 985-9909 www.alittlesomethingvt.com FB: A Little Something (Gifts)

6000 Shelburne Road Shelburne, VT

(802) 985-3657 www.shelburnecountrystore.com Open daily 9am–6pm

Yoga Roots

The Automaster

Daily Yoga • Workshops Teacher Trainings

3328 Shelburne Road Shelburne, VT (802) 985-8482

Shelburne & Williston, VT

TheAutomasterMercedesBenz.com

(802) 985-0090 www.yogarootsvt.com

Village Wine and Coffee

A Little Something

5288 Shelburne Road #1 Shelburne, VT

Gifts, Jewelry, and More!

www.villagewineandcoffee.com Mon–Sat 7am–6pm Sun 8:30am–4pm

www.shelburnemuseum.org

Shelburne Bay Plaza 2989 Shelburne Road Shelburne, VT (802) 985-9909 www.alittlesomethingvt.com FB: A Little Something (Gifts)

Jamie Two Coats Toy Shop 54 Falls Road In the of the Village Shelburne, VT (802) 985-3221 Open daily 10am–6pm

GATHERINGS

BY JENNIFER DUBY

BURLINGTON’S

Edible History

A tasting tour of the city’s culinary traditions

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N

OTHING SAYS VERMONT like the booming farm to table movement, but in the Green Mountain State of more than a century ago, farm to table was a fundamental way of life. And the Burlington of that era was built by a culturally rich population comprised of many different immigrant groups.

For the fourth year, the Burlington Edible History Tour continues to introduce participants to the culinary traditions of the 12 immigrant groups that built Burlington. Begun by food and history lovers Elise Guyette and Gail Rosenberg, the tour is a wellresearched stroll through Burlington’s history by way of its farms and gardens, kitchens, and food carts.

Over the course of a 1.5-mile walk, intrepid diners will sample cuisines influenced by the traditions of Native Americans, Middle Easterners, French Canadians, and Germans.

They will visit five restaurants: Penny Cluse Cafe, Sugarsnap Vermont Catering at ECHO, Monarch & the Milkweed at Maglianero—and newcomers this year— The Gryphon and Deli 126.

The tour’s guides offer an unusual view of the history of Burlington, sharing stories about the various cultural groups and their food traditions. Participants can hear about the grapevines that grew in backyards, the Italians who harvested the grapes for wine, and the Lebanese who used the leaves for dolmas. Generosity was evident in the grocery stores that allowed those down on their luck to purchase items with IOUs, as well as the women who shared the results of their domestic labor with any hungry person who came by their doors.

To honor Burlington’s past as a diverse immigrant community, Burlington’s Edible History Tour donates 10 percent of the profits to New Farms for New Americans, a project that provides affordable farm land to help new immigrants and refugees stay connected to their culinary traditions.

Tours run Thursdays, Fridays, and Saturdays, 1–4:15pm, through October 13. Tickets must be purchased in advance through Seven Days Tickets at www.seven daystickets.com or the tour’s website at www.burlingtonediblehistory.com.

Mid-June through Mid-October Thursday, Friday & Saturday, 1 - 4:15pm

Part Food. Part History.

Take a 1.5-mile leisurely walk Sample food at five restaurants serving local foods Discover the histories of 12 immigrant groups Explore cultural food traditions 10% of profits donated to New Farms for New Americans

For Tickets

burlingtonediblehistory.com eliseandgail@burlingtonediblehistory.com sevendaystickets.com

Left, from top: Izzo’s Italian Market, c1930. Courtesy of Louis Izzo. German spaetzle and salads at The Gryphon. Courtesy of Elise Guyette. Lebanese sisters, (from left) Megs, Kay, Sadie, Teresa, and Lou Fayette, on Maple Street, c1930. Courtesy John Crabbe. Deli 126's version of a Reuben sandwich, created during Prohibition. Courtesy of Deli 126.

PETS AND PEOPLE SPONSORED BY BEVS

BFF = Best Fit Friend In one of those studies that make readers want to sigh, “Well, duh . . . ,” research in Britain found that older adults who have a dog are more likely to get the recommended amounts of physical activity. Coauthor and researcher Nancy Gee noted that caring for a dog can help older people become more physically active or maintain their activity level, and that, in turn, can lead to a better quality of life and may even improve cognitive function. More to the point, pets are responsible not only for our laugh lines but also our life lines!

It may be a cat, a bird, a ferret, or a guinea pig, but the chances are high that when someone close to you dies, a pet will be there to pick up the slack. . . . Pets are our seat belts on the emotional roller coaster of life—they can be trusted, they keep us safe, and they sure do smooth out the ride.

— Dr. Nick Trout, author of Tell Me Where It Hurts: A Day of Humor, Healing, and Hope in My Life as an Animal Surgeon

Reptiles Rock!

Thinking of a reptilian pet? A new Jurassic Park movie can do that. Take the following into consideration before you add a snake, lizard, or other reptile to your family.

Going to Grandma’s House It’s an often-repeated saying: A tired dog is a good dog. So how can those of us who work full time ensure that our best friends have good days that engage them and keep them active? Many dog parents use daycare services to keep their four-footed friends active while they work. But choosing a service should be done with the utmost care.

One option in our area is Sleepydog Kennel, which has been providing doggie daycare, boarding, and other pet care services since 2010. According to their website, “We like to think of Sleepydogs coming to Grandma’s house rather than going to school.”

The skilled professionals at Sleepydog aim to provide a much more mentally and physically stimulating environment than staying at home alone can offer. This includes time to run around and play with other dogs, so you can expect a calm and sleepy dog at pickup time. Dogs love attention as much as kids do, so they also strive to provide their furry clients with lots of it and human interaction too. Great doggy daycare should be a place your dog enjoys going to and feels loved, and where you are confident of his well-being.

Make sure your dog is allowed to set her own pace. Some dogs are laid back, shy, or just not as social as others. There is room for these pals at SDK too. Your dog can relax in a spacious kennel with frequent check-ins by staff and two to three potty walks a day.

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MANY REPTILES CAN LIVE A LONG TIME. Will your 12-year-old still want that tortoise when he or she (the child, not the tortoise) is 20 years old? How about 50 years old? Tortoises are famous for being long-lived.

CUTE BABIES CAN GET BIG. Visit an animal rescue and ask how often they take in green iguanas, large constrictor snakes, or African spurred tortoises. These represent the species most likely to fall into the grewtoo-big-for-me-to-take-care-of category. Other reptiles, such as most monitors, tegus, red-eared sliders, and others, may outgrow enclosures that were fine for them as babies.

WILL THE ANIMAL GET THE RIGHT CARE? Proper husbandry is a must for any animal, whether it’s scaly, furry, or feathery. Make sure you know how long your desired pet can live and how big it might become.

In addition, specific care requirements for these pets should be diligently researched. Before you take the plunge, be sure you or your child have a realistic understanding of what will be in store for you on a daily, weekly, monthly, and annual basis in order for the new pet to thrive.

The good news is that not all reptiles are high-maintenance pets. This is one reason why some make great pets for children.

Barn Cats Shelters often take in cats who, for one reason or another, simply can’t be house pets. They may have litter box habits that make them outdoor cats. They might also have lived on their own for so long that they are too independent to want to live in homes. Other felines who are feral, shy, or fearful of humans may be more comfortable in the company of other cats.

Yet these cats need homes too, and that’s why many shelters have developed barn cat programs for felines with no other options. But don’t be fooled by the title of the program; other kinds of safe buildings can also provide good homes for these cats. A weatherproof warehouse, workshop, roomy shed, or garage where cats are safe from common dangers can also be considered. These kinds of accommodations can represent a cat’s last chance. They have nowhere else to go. They’ll help keep the rodent population down too, and because they will have been neutered or spayed before they are placed, kittens won’t be appearing regularly. And in time, you’ll get visits from you new boarder, who will keep you company while you putter or work in your garage or barn.

Besides offering shelter in a barn, stable, or other outbuilding, barn cats also require daily food and fresh water, veterinary care when needed, and a secure place to keep them for the first few weeks while they acclimate to your outbuilding. This can be a tack room or any secure indoor enclosure from which they cannot escape. Shelters might even have “introduction cages” they can lend you if no secure area is available.

If you are interested in the symbiotic relationship a barn cat can provide, talk with the staff at your local shelter. Besides being spayed or neutered, cats will have been vaccinated and possibly microchipped. The staff can also help you figure out how to acclimate your new “guest” to his new surroundings and make him feel right at home.

Speaking of Health and Longevity . . .

Like us, our animal companions require proper nutrition for a long and healthy life. The most critical aspects of a pet’s health include weight management, immune system support, cardiovascular health, and mobility. Supplements for pets can contain many of the same nutrients that help support health in their guardians. If you use a supplement specially formulated for your dog, look for these nourishing ingredients.

• Omega-3 fatty acids support cardiovascular and joint health, immunity, and brain function, and they can help fur friends maintain a shiny coat.

• Probiotics are beneficial bacteria and include Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium animalis, which help inhibit the growth of harmful bacteria. They also modulate the immune system and assist in digestion.

• Other ingredients to look for in a pet supplement include hyaluronic acid, glucosamine, and MSM, which support mobility and joint flexibility as pets age.

I learned why “out riding alone” is an oxymoron: An equestrian is never alone, is always sensing the other being, the mysterious but also understandable living being that is the horse.

— Jane Smiley

Fall 2018 | Best of Burlington | 25

ART SCENE

BY NOAH DETZER PHOTOS COURTESY OF BURLINGTON CITY ARTS

Burlington City Arts Fusing a dynamic relationship between the arts and the community

B

urlington City Arts is one of Burlington’s many hidden gems, nestled right next to City Hall at 135 Church Street. The BCA Center, previously the Firehouse Center for the Visual Arts, hosts a variety of incredible art exhibits throughout the year and features many contemporary and local artists.

If you’ve been on Church Street this summer, you’ve most likely seen Crystal Wagner’s rainbow-colored textile installation,

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Traverse, snaking its way up the side of the building in a flurry of colors and circular patterns. Her creation is a vibrant collection of bright reds, yellows, blues, and greens, but while this installation might be the most eyecatching, it’s only one of many exhibits BCA offers the public.

NURTURING CREATIVITY — IGNITING PASSION Last summer, BCA underwent a major expansion, and its education studios moved

to a new location at 405 Pine Street, directly across from ArtsRiot. The new education studios provide a kinetic energy, with numerous individuals coming in to work in the print studio, throw pottery, create silk screens, make jewelry, or develop photos. The place feels vibrant and alive—even without the hundreds of campers and camp programs that cycle in and out throughout the summer.

Doreen Kraft, Burlington City Arts executive director, talks about its place in the

Opposite: Crystal Wagner’s Helical, on display at Burlington City Arts Center.

Above and left: Youngsters explore Crystal Wagner’s Traverse.

Photos courtesy of Sam Simon.

Burlington Arts scene. She notes that BCA has created many new community assets over the past 35 years since its humble beginnings in the basement of City Hall. And with more than 21,000 individual visits in the last year alone, BCA’s considerable growth as a community staple is evident.

“Our vision,” Doreen says, “is to fuse a dynamic relationship between the arts and the community.” Her goal is for BCA to nurture the area’s creativity and imagination, and to ignite a passion for learning through the arts. That passion is clearly manifested in the many programs that BCA offers over the course of the year, including openings for each new installation, the outdoor summer concert series in City Hall Park, the always-memorable Festival of Fools, and last winter’s First Night celebrations.

Fall 2018 | Best of Burlington | 27

This page and opposite, top: There’s always lots of creative art going on at Burlington City Arts Studios. Photos courtesy of BCA.

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ARTISTS ARE KEY The relationship between the arts and the Burlington community can be seen in a variety of ways. But Doreen notes that most important is the artists whose creations make it all possible.

She says, “Our vibrant, welcoming, and engaged community is why people want to live and work here. And our artists are the building blocks of Burlington’s success.”

Doreen’s vision for BCA can perhaps best be summed up in two words: possibility and accessibility. Beyond the art exhibitions and the educational opportunities, BCA cosponsors events in and around the community, such as the Architecture and Design film series, Sound Check with the Young Writers Project, and collaborations with artists and arts organizations.

“BCA and our many community partners enable us to present an integrated series of art experiences for our ever-growing and diverse city that cements Burlington’s reputation as one of America’s most livable small cities for the arts,” Doreen says. It’s true—whether you’re just passing by the Center on Church Street or exploring a class or workshop in the education studios on Pine Street, you get a sense of the tenacious creativity and energized spirit that Doreen and the BCA team continue to bring to Church Street and beyond. ✿

Burlington City Arts Above: Installation view of Nicole Czapinski’s forever, a little ghost. Photo courtesy of Sam Simon.

135 Church Street Burlington, VT (802) 865-7166 www.burlingtoncityarts.org Fall 2018 | Best of Burlington | 29

SEASON’S BEST

Fall’s favorite gourd is full of health benefits While searching for the perfect jack-o’-lantern this Halloween, don’t forget to pick an extra pumpkin for its seeds. Toasted pumpkinseeds make a tasty fall snack,

Pick a

and they’re nutritious as well. They’re an excellent source of magnesium, which is important for metabolizing food, fatty acids, and proteins, and aids in bone formation and density too. Their omega-3 and omega-6 fatty acids, antioxidants, and fiber promote both heart and liver health.

The recipe here suggests adding some walnuts; both nuts and seeds are rich in phytosterols, natural plant compounds that may help lower blood cholesterol levels.

Pumpkin

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Be Adventurous!

TRY THESE USES FOR PUMPKINSEEDS: Make homemade granola with a mixture of nuts, pumpkinseeds, and dried fruit.

Top a salad for crunch and extra nutrition!

Make your own pumpkinseed butter (like peanut butter) by blending whole, raw pumpkinseeds in a food processor until smooth.

Garlicky Pumpkinseed Snack Mix COURTESY OF AMERICAN INSTITUTE FOR CANCER RESEARCH (WWW.AICR.ORG)

MAKES 12 SERVINGS (2–3 TABLESPOONS EACH)

Canola oil spray 1 cup pumpkin seeds (scooped whole from the pumpkin, washed, dried, and pretoasted for 30 minutes in a 300° oven, or use hulled, prepackaged from the grocery store) 1 tsp garlic powder K tsp cumin 2 tsp Worcestershire sauce 1 tsp water 1 cup chopped walnuts 1. Preheat oven to 375°. Lightly coat baking sheet with canola oil spray. Either pretoast whole seeds from pumpkin or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.

2. Meanwhile, in medium bowl, combine garlic powder and cumin. Thoroughly whisk in Worcestershire sauce and water.

3. Remove toasted seeds from oven. When cool, add to bowl with sauce along with walnuts. Toss to coat evenly.

4. Spread seeds and nuts on baking sheet in one layer. Bake about 10 minutes until crisp.

Remove from oven, let cool, and gently loosen from pan with a metal spatula. Store in a tightly covered container.

ONLINE EXTRA Discover the health benefits of cooked pumpkin and a recipe for Spicy Pumpkin Stew at www.bestofburlingtonvt.com.

Fall 2018 | Best of Burlington | 31

PHYSICAL RX

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A Fun Ride Cycling for a good cause

Summer 2018 | Best of Burlington | 33

“You can help us by riding your bike and eating pie.”

B

urlington bike shop Old Spokes Home has a mission: to create access to bikes and the opportunities they provide for our whole community. By participating in their Fall Fundo event, they say, “You can help us by riding your bike and eating pie.”

Fall Fundo is defined as a multi-route cycling event featuring gravel roads, scenic vistas, and pie-stocked aid stations.

Large numbers of people ride marked routes to raise awareness and funds

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for Old Spokes Home. The pre-ride event includes coffee and pastries, and riders will receive ride maps and a bag of goodies. An after-event party from 2 to 5pm will local food, beverages, and live music. Prizes will be awarded to the largest fundraisers—both individuals and teams.

This year’s event is set for October 13 and begins and ends at the Intervale Center.

Participants create an individual or team fundraising page, choose one of three scenic routes, and spread the word to friends and family.

THE THREE ROUTES TO CHOOSE FROM ARE: • Urbundo Fundo: about 10 miles (leaving at 12:30pm) • Fi’ty Fundo: about 35 miles (leaving at 10am) • Hundo Fundo: 100k (about 65 miles) (leaving at 8am) Rides are fully supported; each route has a leader, a sweep, and a sag wagon with a mechanic. Dan Hock, program director at Old Spokes Home, designed the routes for the ride. He is also a mechanic who rides in Fall 2018 | Best of Burlington | 35

the race. “Riders enjoy coming together and experiencing the scenic routes in Chittenden County,” he says. The ride is open to all ages, and Dan appreciates the efforts of younger participants. “One of our youngest riders last year was nine years old, and he completed the 35-mile ride,” Dan exclaims.

“Rock Point School had a team in the ride, and we’d love to see other schools and groups coming out this year.”

“The impact of last year’s ride was amazing,” says Laura Jacoby, executive director of Old Spokes Home. “Our goal was $15,000, and we raised more than $40,000. We’re hoping to top that this fall. With our funds, we were able to ramp up our programming, and we’ve gotten either free or affordable bikes out to more than 300 adults and kids this year.”

Proceeds go toward helping area youth in other ways as well. “Our funding went toward training three high-schoolage kids in bike mechanics through the winter,” Laura explains, “and two of them are now working here as junior mechanics.”

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More information about the event and registration can be found on the Old Spokes Home website. ✿

OLD SPOKES HOME 322 North Winooski Avenue Burlington, VT (802) 863-4475 www.oldspokeshome.com

IN STORE

BY SUZANNE PODHAIZER

SUMPTUOUS SIPS and

HEALTHFUL BENEFITS

Follow your taste buds at Saratoga Olive Oil

The taste of certain olive oils hits you in the back of the throat with a distinctly peppery kick. Others are delicate and buttery. Some make memorable salad dressings or marinades, while others are best enjoyed simply—with chunks of fresh artisan bread.

S

aratoga Olive Oil, which opened in its namesake New York city in 2011 and quickly added a second location in Burlington a year later, has an oil for every occasion, with balsamic vinegars and gourmet salts to match. The Church Street store also offers a selection of Vermont-made products, including

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brown-paper-wrapped bars from Middlebury Chocolates, honey from Green Mountain Bee Farm, and noodles from Grand Isle Pasta.

The store was founded by Chad Braidwood and Clint and Barbara Braidwood. All three worked in the pharmaceutical industry and through their work discovered the myriad

health benefits of the Mediterranean-style diet in general and olive oil specifically. On a trip to Maine, Chip and Barbara visited a gourmet store that specialized in olive oils, and it became the impetus to open their own.

Chad and his wife Kaitlin Ryan operate the Vermont location.

Visit Saratoga Olive Oil, located at 86 Church St. on the Church St. Marketplace.

Opposite: Taste over 60 different olive oils and vinegars, along with up to a dozen different spices.

Fall 2018 | Best of Burlington | 39

Some of the more unusual flavors include green chili olive oil and cilantro and roasted onion olive oil.

There is also a product labeled “butter olive oil”. . .

Clockwise from left: Chad and Kaitlin with their daughters Isla and Mira. Saratoga Olive Oil carries pottery from local artisans, including cruets for holding oils and dishes for dipping. Products from Grand Isle Pasta and Green Mountain Bee Farm are available. Local Middlebury Chocolates are featured in the store, along with a signature Saratoga Olive Oil Applewood Smoked Sea Salt Chocolate Bar.

FLAVORFUL CHOICES SOO carries a selection of small-estate olive oils, shifting its suppliers with the season, an approach Ryan refers to as “following the crush,” which refers to the annual pressing of ripe olives. For half the year, oil is sourced from Italy, Portugal, Greece, and other parts of the Northern Hemisphere. During the other half, the oil comes from the Southern Hemisphere.

The stores also carry a proprietary selection of flavored oils. Some are infused with essential oils pressed from herbs such as rosemary, basil, or dill. Others, such as the Meyer lemon and blood orange oils are “fused.” What’s that mean? Kaitlin explains that “fusing” is “generally a bit more involved. The olives are being crushed with the [blood oranges or lemons].”

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Fall 2018 | Best of Burlington | 41

Above: The center of the store focuses on popular pairings with featured recipes, limited seasonal flavors, and salt-free spices—all available for tasting. Below: The array of sea salts here ranges from smoky to spicy and savory.

Some of the more unusual flavors include green chili olive oil and cilantro and roasted onion olive oil. There is also a product labeled “butter olive oil,” which announces itself as dairy free. How is that possible? According to the expert behind the counter, the oil is flavored with an array of spices that mimic the taste of dairy fat.

In the Burlington store, a hand-painted wooden sign with black lettering on a white background announces the section with the olive oils. Another shows visitors where to find the vinegars. Beneath each sign are dozens and dozens of glass bottles topped with gold foil.

With so many products and varieties to choose from, how do you know what to buy?

That’s easy—by taste. Ringing the room are 42 | www.bestofburlingtonvt.com

metal jars with spigots at the bottom, each filled with a different liquid. Just take a tiny plastic cup, turn the spigot, and watch as the viscous balsamic or golden-green oil flows out. Sip it plain (an intense experience if you’re not used to sipping oil) or dip a cube of bread into it and pop it in your mouth. Fresh bread is delivered daily for just this purpose. As you make your way around the store, your taste buds will teach you which oils you like best.

A COMMITMENT TO QUALITY Visitors can try the salts too. Each flavor, from French Garden Blend Sea Salt to Jalapeño Sea Salt, sits in a petite wooden container complete with a tiny spoon. For those who recognize its fragrance, the smell of the truffle salt, which is infused with the aroma of the world’s most prized mushroom, is noticeable from several feet away. Kaitlin explains that they’re simply pure sea salt with high-quality flavorings; “there are no anti-caking agents,” she points out.

The purity of the salt is another testament to the owners’ commitment to quality, Kaitlin says. Their goal, across all the product lines, is to provide the freshest, healthiest, and most delicious flavorings for the table. To that end, all the oil is tested in a laboratory to ensure that it meets the company’s standards for healthful compounds such as polyphenols, oleic acid, and free fatty acids.

Exploring Saratoga Olive Oil and sipping dense, sweet Denissimo Balsamic Vinegar that’s been aged in a series of mulberry, ash, oak, juniper, and cherrywood casks, it’s easy to recognize the connection between good health and good flavor. And it’s clear that this is what Saratoga Olive Oil is all about. ✿

SARATOGA OLIVE OIL 86 Church Street Burlington, VT (802) 489-5276 www.saratogaoliveoil.com

ONLINE EXTRA Find the company’s favorite salad dressing recipes and more online at www.bestofburlingtonvt.com.

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STONECUT TER SPIRITS 44 | www.bestofburlingtonvt.com

BY COREY BURDICK PHOTOS COURTESY OF STONECUTTER SPIRITS

A Passion Grows Cofounder of Stonecutter Spirits Sas Stewart has been chasing her love of food and drink since her first waitressing job at a deli in Detroit.

Her passion has taken her to Copenhagen, Italy, New York City, and eventually to Vermont, where she and cofounder Sivan Cotel launched their business in 2013. When she arrived in Vermont, Sas knew intrinsically that this was the place for her, realizing fairly quickly that she had found her “tribe.�

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Above: Co-founder and President Sas Stewart sits on one of Stonecutter Spirits‘ hundreds of gin, whiskey, and bourbon barrels currently aging at their Middlebury facility.

Right: In April, Stonecutter Spirits hosted the first round of the Vermont Bartender of the Year competition at their distillery.

Opposite: Sas and Sivan made over 20 different test batches of gin, tinkering with the botanical profile and proof, before they finally settled upon their final recipe.

As Sas and Sivan, former romantic partners who have continued successfully as partners in business, began exploring their options for a tasting room, they decided Middlebury was the spot to launch Stonecutter Spirits. For the spirits Sas wanted to produce, she chose to be on the edge of the mountains and abutting Lake Champlain to allow fresh air to flow through the barrel room year-round. “It affects the wood and pulls the spirit in and out of the wood as if it were breathing,” Sas explains.

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GETTING STARTED The two ultimately found what would become their tasting room on Exchange Street after connecting with Bill Townsend, who led them to the spot adjacent to Vermont Coffee Company. The building is owned by the Carrera family; the space had formerly been a tile factory. Undeterred by the condition of the space, which hadn’t been used in a decade and needed a complete renovation, they set to work with the help of design firm Imhotep. Sas says that Bill “believed in us and understood the passion and the importance of bringing industry back to town.”

Although Sas and Sivan started the business with their own money, securing small business loans from the National Bank of Middlebury and Opportunities Credit Union was critical to forging ahead. The funding allowed them to put gin in barrels in 2014, and Stonecutter Spirits officially opened to the public in 2015.

The gin is aged for several months in former bourbon barrels from Kentucky; this lends a beautiful golden hue and complex burnt butterscotch vanilla notes to the gin.

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Left: Sas Stewart‘s Adventure Dinners are speakeasy style cocktail dinners in unexpected locations ranging from flower farms to islands to orchards.

Below: Jeff Lemieux slings Stonecutter Spirit cocktails at summer 2017‘s Adventure Dinner held at Sunrise Orchard in Cornwall.

Above: In addition to their work at the Middlebury Distillery and Highball Social, Imhotep also built an 80-foot table for the Adventure Dinner series that can accommodate over 80 guests.

When paired with their subtle botanicals, including cardamom, orange, and green tea, this process is part of what makes the spirit so smooth and complex.

HIGHBALL SOCIAL Sas and Sivan had always talked about expansion but had yet to fine tune the details when they received a serendipitous phone call from John Koerner, owner of Folino’s Pizza, which has two locations, one in Shelburne and the other on South Union in Burlington. He wondered if Stonecutter would be interested in taking the work they were doing in Middlebury and bringing it to Burlington, adjacent to his restaurant.

The idea turned out to benefit both, as Highball Social will be offering Folino’s menu, while folks visiting Folino’s can grab a beer or cider to go from Highball’s carry-out selection and enjoy it at Folino’s, a BYOB establishment.

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As with the Middlebury space, Stonecutter partnered with Imhotep to execute this vision.

Sas explains that the design of the space is influenced by the Middlebury marble quarry, an ode to place Stonecutter calls home. The space also features a tool wall interpreting the illustrations found on Stonecutter’s label. The name itself is inspired by the Japanese love of highballs: a classic drink that includes a base spirit and a carbonated mixer, like a gin and tonic or a whiskey and soda.

One of the unique elements guests can look forward to at Highball Social is the first 50 | www.bestofburlingtonvt.com

American craft whiskey highball machine.

The machine disperses and carbonates hyper-chilled whiskey and water, producing bubbles with the delicate consistency of champagne. In addition to Stonecutter’s spirits, Sas and Sivan envision Highball Social becoming a place that features numerous Vermont makers while focusing on the importance of creating a space for the neighborhood. Sas hopes Highball can become people’s “third place,” a setting that’s neither work nor home, but one where people can come to congregate, celebrate, and meet new friends.

Left: Highball Social’s backbar. The Highball Social space at 71 South Union was formerly a car dealership and has some trappings of its former life, including the large garage door.

Above: Blending Art Deco with playful whimsy, the mural on the front of Highball Social was designed by Andrew Plotsky and painted by Poppyclock Collective.

Below: Guests sit down for supper at Sunrise Orchard to savor a spread crafted by Chef Peter Varkonyi, a frequent Adventure Dinner collaborator.

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Although Sas admits that, as a business owner, challenges arise daily, she relishes the fact that in Vermont there are often people nearby who are happy to help. She adds, “I feel pretty blessed that in Vermont people are interested in collaboration, and when you have crazy ideas, there are people who are down to do them.”

Highball Social is open seven days a week, noon–10pm weekdays and noon–midnight weekends. You can also visit Stonecutter Spirits at their tasting room in Middlebury, which is open Thursday–Saturday from noon–8pm and Sunday from noon–4pm.

To stay up to date on the latest, visit www. stonecutterspirits.com as well as on social media. ✿

STONECUTTER SPIRITS 1197 Exchange Street, Unit A Middlebury, VT (802) 388-3000 www.stonecutterspirits.com

HIGHBALL SOCIAL 71 South Union Street Burlington, VT

ONLINE EXTRA Find details about the fall Adventure Dinner, other events, and drink recipes online at www.bestofburlingtonvt.com.

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SPECIAL ADVERTISING SECTION

Falling for Autumn

Shopping & Fun Things to do in the Burlington Area!

ECCO Clothes Boutique

ECCO, Burlington’s original designer boutique, has been your favorite store with top brands for over 25 years! From denim to dresses, boots to stilettos, ECCO has it all! Premium denim lines like J Brand, AG, Paige, Mother, DL1961, and Citizens of Humanity; sweaters by Velvet, Vince, and Repeat Cashmere; basics by James Perse and Michael Stars; dresses by Susana Monaco, BCBG, Amanda Uprichard, and Laundry; shoes from Steve Madden, Seychelles, and Dolce Vita; and handbags by Liebeskind, Hobo, and Day & Mood. From basic to anything but, ECCO has you covered including a great selection of denim for men too! Visit ECCO on the Church Street Marketplace in the heart of Burlington.

81 Church Street Burlington, VT (802) 860-2220 www.EccoClothesBoutique.com

Istanbul Kebab House Offering Burlington’s only rooftop dining, Istanbul Kebab House in downtown Burlington takes you to Istanbul and back with every bite. Delicious and healthy breakfast, lunch, dinner, and takeout, all made with 100 percent fresh Turkish ingredients.

A truly authentic Turkish dining experience.

175 Church Street Burlington, VT (802) 857-5091 www.istanbulkebabhousevt.com

Shelburne Vineyard Winery and Tasting Room

Join us for a taste and tour and let us share our adventure growing grapes and making wine in Northern Vermont. Then watch the harvest from the patio or loft with a wine and cheese pairing or a glass of your favorite wine. While you’re here you can ask about our wine club and about holding your personal or corporate event with us, then come back often and keep up with our concert and event schedule on the web or Facebook.

6308 Shelburne Road Shelburne, VT (802) 985-8222 www.shelburnevineyard.com Open 7 days a week all year Nov–Apr 11am–5pm May–Oct 11am–6pm

The Williston Chowder Challenge Sunday, September 30th 10am–3pm Sample some chowder for a good cause! The Williston Chowder Challenge is a friendly competition to let the public and culinary experts pick their favorite chowder.

Chowder Masters get bragging rights, publicity, and exposure. Prizes will be awarded in two categories: People’s Choice and Best Display. All proceeds benefit the Williston Community Food Shelf and the Williston Police Officers’ Association.

Williston Village Green Williston, VT www.willistonchowderchallenge.org

Petra Cliffs

Morse Farm

Petra Cliffs Climbing Center and Mountaineering School focuses on climbing and mountain-related education and recreation, accessible to all ages and abilities. We offer premium instruction and services through experience-based education in an inspiring atmosphere for families and friends to gather for a challenge and fun. Petra Cliffs is also home to an indoor ropes course for birthday parties, teams, and groups.

Whether you’re sharing the taste of Vermont with friends and family across the country or across the street, Morse Farm has a selection of the finest Vermont products in gift combinations for any budget. Stop by or shop online. Sure, there’s the finest Vermont maple syrup you’ll ever taste, but there’s also so much more to choose from. If you’re lucky enough to be in the area, stop by with the whole family for sugarhouse tours, the woodshed theater, maple trail, and more.

1168 County Road Montpelier, VT (800) 242-2740 maple@morsefarm.com www.morsefarm.com

105 Briggs Street Burlington, VT (802) 657-3872 www.PetraCliffs.com

Vermont Singing Drum A meditation drum for everyone, artfully crafted to perfection in both sight and sound. These musical pieces of art are handmade, hand finished, and hand tuned. Choose from the Zen Drum, a traditional steel tongue drum with tank drum overtones, or the Bliss Drum, made from heavier steel with a dreamy sound and clear, crisp tones.

Visit our workshop and showroom in the heart of Burlington’s Art District.

4 Howard Street Burlington, VT (802) 448-4223 www.vermontsingingdrum.com

HOT SPOT

BY PHYL NEWBECK

Poorhouse Pies OF UNDERHILL

P

aula Eisenberg jokes that she is the cranky baker (she even contemplated a tee shirt with that slogan), while her wife Jamie is the friendly baker. Whatever their respective demeanors, the two women are the chefs behind Poorhouse Pies, which has been sweetening the dessert options of people in Underhill and beyond for the last nine years.

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The couple met in 2002 after being introduced by a mutual friend. “We have a lot of common interests, so it became obvious that we were destined for something,” Paula says. In 2003, she moved into the Underhill home where Jamie has lived for almost 25 years. “Our first commitment,” Paula says with a wry smile, “was that we’d never have a

business together because that’s too hard on a relationship.”

SERENDIPITY STRIKES Jamie had worked as a chef and cooking instructor at NECI, City Market, and Healthy Living, but in 2009 she lost her job as a result of the recession. “It was kind of shocking,

Opposite: Jamie (left) and Paula in front of the summer pie shed. The summer shed is open from 8am to 8pm every day.

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Their most popular pie is maple cream, followed by chocolate cream and blueberry as the next most requested items. to say the least,” she says. Paula, a baker by trade, had always wanted to open her own small bakery.

“I was one of the naysayers for that,” Jamie says, “but in the middle of this crisis, one of us—it might have been me—suggested that we empty out the garden shed and sell pies as a side income. I was only half joking when I said I feared we’d end up in the poorhouse, so that’s what we named the business.”

The two women did empty out that shed.

Then they baked some pies and made a small sign advertising them for sale. People started stopping by to purchase the treats, and the rest is pastry history. “We never dreamt it would be a full-time thing,” Jamie says. “I went back to teaching, but by the next summer, we’d doubled our sales, and we continued to double them every year for the first six years.” After a program on Vermont PBS in 2015 boosted their visibility, Jamie left the Community Kitchen Academy where she had been teaching to join Paula working full-time from the house.

DIVVYING UP THE LABOR — AND THE PIES Although both women are bakers, there is a division of labor. “I do the grunt work,” Paula says of her work with fruit pies. “Jamie makes the fancy cream pies and our more unusual items like wholesale pastries.” Paula is able to bake 12 pies at a time and does so as often as three times a day. Jamie’s work is different since she makes her crusts and pie fillings separately and can put them together as needed.

Their most popular pie is maple cream, followed by chocolate cream and blueberry as the next most requested items. In addition to selling from their home, the women provide pies 58 | www.bestofburlingtonvt.com

Above: Poorhouse Pies make memories every day for kids and grownups alike.

Left: Varieties such as the chocolate cream pie (top) and fruit pies like raspberry peach (below) are available on the honor system from May to November.

for sale at the Jericho Center Country Store, Sweet Clover Market, and Natural Provisions, and Jamie sells soups and cookies to Dobrá Tea. They even do some occasional catering.

PIES ON YOUR HONOR The pie shed is run on the honor system, and for the most part, that has worked out. “Kids might steal a pie on graduation night,” Jamie says, “and a few years ago a transient tried to jimmy the lock on a Monday morning when there wasn’t anything in there.”

While the occasional customer underpays, many actually overpay rather than knock on the door to ask for change. During the winter, pies are moved to a smaller cupboard-like compartment in front of the house. Paula designs the signs telling customers which shed to approach. The sheds are open from 8am to 8pm.

The pie business can be a bit stressful, particularly during the holidays. The Fall 2018 | Best of Burlington | 59

Clockwise from near right: A berry pie with crumb topping is always a popular choice.

Follow the sign to delicious pies. A selection of up to a dozen different pies is available every day. The winter shed in front of the bake shop is open from November through April.

couple estimates that they bake 300 pies, including 180 special orders, in the three days preceding Thanksgiving. Labor Day, Memorial Day, and the Fourth of July are also extremely busy. And while they have no desire to expand the business or hire employees, the women beat the stress by heading to the Bahamas at the end of the year.

AN UNEXPECTED BENEFIT Although the name Poorhouse Pies was their own idea, they did get a little help with their slogan, “pie fixes everything.”

“A couple of our neighbors bought a pie,” Jamie says, “and we saw her sitting in the car with a cast up to her hip and a pie on her lap. When I asked her if it hurt, she replied ‘pie fixes everything.’” Conceding that it is probably not an original slogan, the two have used it ever since.

“We’ve both been at this for a long time,” says Jamie. “I’ve been in the food industry for almost 40 years, and Paula has been at it for 41. This wasn’t a whim.” One unexpected benefit of Poorhouse Pies is that it has brought Paula and Jamie closer to their fellow Underhillians. Jamie says that before she started baking, she knew only her immediate neighbors. Now she has more of a sense of community. “The pie shed has become a pride of Underhill,” she says. “We never set out to do that, but it feels good.” ✿

POORHOUSE PIES 23 Park Street Underhill, VT (802) 899-1346 www.poorhousepies.com

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Kale grows in the rooftop garden at the UVM Medical Center. Vegetables from this garden are used in the Atrium CafÊ’s seasonal menu items.

Right: Tendai Chiware, an obstetrics/ gynecology fellow at the UVM Medical Center, checks on her vegetables in the Learning Garden located at the Fanny Allen campus in Colchester.

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BY KELSEY WEIDMANN PHOTOS COURTESY OF UVM MEDICAL CENTER

OPERATION H EALTHY PLANET

UVM Medical Center is helping lead US hospitals to a greener future

S

ustainability is to Vermont what maple syrup is to pancakes, so when the University of Vermont Medical Center decided to reduce its environmental footprint, it just made sense.

“Passion for environmental responsibility has been in place here for years and years. It’s a beautiful rural state, and it’s embedded in the culture here to be kind to the land and natural resources,” says Dawn LeBaron, vice president of hospital services and chair of UVMMC’s sustainability council.

Today, UVMMC is one of the hospitals leading the nation on the journey toward a greener planet. The hospital received the Top 25 Environmental Excellence Award for the ninth consecutive year in 2018, as well as garnering the Emerald Award for the Fanny Allen Campus for the fourth year. It’s also been honored with a Circle of Excellence Award for its Healthy Food program, plus recognition as one of the top 10 hospitals across the country in categories including Leadership, Less Waste, Chemicals, Greening the Fall 2018 | Best of Burlington | 63

Inset: A chalkboard menu outlines the day’s specials at the Atrium Café.

Right: Tendai Chiware, an obstetrics/gynecology fellow, cares for the Learning Garden, located at the Fanny Allen campus in Colchester.

Employees and community members care for raised bed garden plots and meet weekly for advice and ideas about cooking the vegetables and herbs they grow.

Below: A hallway inside the hospital where overhead lights were replaced with LED lighting, reducing energy use and saving on electricity costs.

Operating Room, Healthy Food, and Green Buildings.

All these awards come from Practice Greenhealth, a national nonprofit committed to sustainability in health care. “[The awards are] a reward for our staff, and it sends a message to the patients and the community that it’s important to us and that we are good at it,” says Dawn.

LAUNCHING A MOVEMENT The medical center’s interest in eco-friendly practices was sparked years ago, when “passionate champions” initiated what became a nationally recognized recycling program.

In 2006, UVMMC signed the Healthy Food in Health Care Pledge and rode that momentum to launch its sustainable food program. Five years later, Dawn spearheaded the hospital’s sustainability council—a body of representatives from key areas like nutrition, supply chain, security, facilities management, 64 | www.bestofburlingtonvt.com

and pharmacy—to address the issue from all angles. These high-level leaders created a strategic plan to integrate environmentally friendly routines into their professions while a separate “green team” employee group worked alongside them.

Eventually, the hospital chose to align its objectives with those of Practice Greenhealth.

“We would never be able to attack everything that we want to,” Dawn explains. “It gives us goals to strive for and structure on how to organize ourselves.” Through it all, Dawn and her team ensure their solutions are compatible with their current operations. “Our philosophy has been more about, ‘let’s not try to reinvent the wheel or try to create an alternate

BY THE NUMBERS (2017)

400 TONS = amount of food waste composted 8.67 TONS = amount of blue wrap recycled 1.5 MILLION = number of miles employees saved by walking, biking, or carpooling to work.

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Above: Diane Imrie, Director of Nutrition Services, surveys the rooftop garden. Vegetables from the garden are used in the Atrium Café’s seasonal menu items.

Right: Danielle Calaway, Facilities Operations & Sustainability Coordinator, demonstrates a waste station at the hospital, where employees, volunteers, and visitors are encouraged to learn about proper recycling habits.

practice but embed sustainable work into what we do every day.’ ” HEALTHY FOOD HERO Dawn is most proud of the hospital’s healthy food program. “It is the most fabulous piece because it has a direct impact on [patient] health, fuels the local economy, and as a major academic medical center in a rural region, that is a beautiful thing,” she says.

More than half, 56 percent, of UVMMC’s food purchases are local and/or sustainable, and 18 percent are organic, according to the Nutrition Services Healthy Food Highlights 2017. Since the amount of food needed every year is known, the hospital can arrange with farm partners to prebuy it. “That gives them 66 | www.bestofburlingtonvt.com

cash to invest in improving and advancing their farms,” Dawn says. “One farm used the funds to build a greenhouse so they could grow crops in the winter,” adds Diane Imrie, director of nutrition services.

The hospital also partners with the Vermont Youth Conservation Corps, whereby patients with food insecurity or nutrition-related diseases like diabetes are eligible to receive free farm shares called “health care shares.” And celebrating its one-year anniversary is the Pay It Forward program, Diane tells us. Customers can choose to round up to the next dollar when purchasing a meal at the Harvest Café. That extra cash, plus a donation from the Hannaford Foundation, lets those in need obtain a fivedollar voucher once a day at the café.

The medical center’s several eateries have become dining destinations for the community as well as the patients and staff, Diane says.

“We really have a commitment to serving everyone healthy food. Over 13 percent of our customers have no reason to be on campus.

They just come to eat!”

A GREENER TOMORROW Support from UVMMC’s multiple coalitions fuels their success. Two of these groups are the Health Care Climate Council and the Burlington 2030 District, which aims to cut transportation emissions, energy use, and water consumption by 50 percent by 2030. “It’s about holding ourselves accountable,” Dawn says. “We can’t hide and not make progress.”

Their achievements drive them to reach new goals, but there are times when things move more slowly than they’d like. “Sometimes,” she notes, “we get frustrated that we don’t do more or aren’t faster, but we want to make sure what we do stays.”

In the near future, Dawn plans to set a firm carbon-reduction goal and make “major headway” in finding a replacement for burning fossil fuel. The hospital already made an agreement with a Vermont gas company to purchase methane, a renewable natural gas, and is experimenting with it at some of their smaller, off-site clinic locations.

She would also like all new buildings on campus to meet the LEED (Leadership in Energy and Environmental Design) certification. This means they would be Fall 2018 | Best of Burlington | 67

sylvia oaks

Above: UVM Medical Center staff accepted a Top 25 award from Practice Greenhealth at the 2018 CleanMed Conference. The award recognized the Medical Center’s recycling and energy-saving efforts, as well as its partnerships and initiatives to encourage employees to walk or bicycle to work. UVM Medical Center has received a Top 25 award every year since 2014. From left are Nicole Carney, Amy Odefey, Danielle Calaway, Monique Citro, Jen Bergeron, and Darcie Renzulli.

Below: By installing LED lights, the hospital is able to use fewer lights, less energy, and save on electricity costs.

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COMMUNITY EVENTS Come out and join the fun this fall with your friends and neighbors!

UVM Medical Center Farmer’s Market: Thursdays through September and October, and November 8, 15, 29; 2:30pm–5pm; Level 2 of the Davis Concourse Indoor Farmer’s Market: December 13, 11am–3pm; McClure Lobby Conference Room Garden Atrium Happy Hour: Wednesdays, 3pm–4pm Healthsource Classes: Series held three times each year. Check website for information and sign up: https://www.uvmhealth.org/ medcenter/Pages/WellnessResources/Classes-and-Events/ Healthsource-Classes.aspx.

Upcoming Classes: Cooking Class Series on Family and Nutrition: (kids ages 8–12 years old accompanied by at least one parent) September 15, October 6, November 17 Cooking Class Series on Pain and Inflammation Management: September 29, October 13, December 1

constructed from local, sustainable materials and run as efficiently as possible. They expect to be a step closer next year when the new inpatient facility, the Robert E. and Holly D. Miller Building, is completed.

UVMMC’s vision, stated on the website, is to become “the most environmentally responsible health care organization in the country.” Dawn sees lots of energy around her—energy with the potential to push the hospital to realize its vision. ✿

UVM MEDICAL CENTER 111 Colchester Avenue Burlington, VT www.uvmhealth.org Fall 2018 | Best of Burlington | 69

Your local hub for outdoor activity and enthusiasm!

SKIRACK

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BY MARK AIKEN

PHOTOS BY ZACH WALBRIDGE

I’m trail-running on the brand-new single track on Chamberlin Hill in Richmond when I’m surprised to encounter two mountain bikers. The trail, built by the nonprofit Richmond Mountain Trails, isn’t even finished.

There’s soft dirt on newly dug sections, exposed roots everywhere, and the trail eventually peters out in the middle of the woods. My first thoughts are “Who are these guys, and what are they doing here?” Since they’re coming down and I’m headed up, I step aside to let them pass and look into the face of the lead rider. I immediately have another thought. “That guy sold me socks!”

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Ferspernam solorios voluptaturio et rem harumquo omnimus, con nihilit ataquat.

Solorepudae sunto eum fuga. Elest, que landi cusam exped quis simet officimusam, sit qui ducium non rerum am asitem exernam quae consectem adic tempore, in re pra volesequi berumentium quas si qui es molorer uptate cus dolendem aut volestiis voloribus, que molut la cullici derci sitia nimenietur? Qui

Above: Kyle Darling, Skirack Run Center Manager, talks about Salomon demo shoes at the weekly trail running series at Catamount Outdoor Family Center in Williston, Vermont.

Right: Lucas Bayus, Skirack Bike Sales Lead, grills up hot dogs for riders at this summer’s New England Mountain Bike Association (NEMBA) Fest at the Kingdom Trails in East Burke, Vermont.

Sure enough, the cyclist is Jake Hollenbach, longtime sales associate at Skirack, a well-known outdoor gear shop in downtown Burlington since 1969 that’s been recognized many times by media polls and industry organizations for its excellence.

“The shop is a hub for local knowledge and information,” Jake says.

And sure enough, Jake had found my socks— lightweight Darn Toughs made of Merino wool and decorated with red dots, just like the mountain-stage winners in the Tour de France.

And indeed, Skirack is where Jake had heard about the brand-new single track.

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SISTER SHOPS UNDER THE SAME OWNERSHIP: PATAGONIA BURLINGTON 191 College Street, Burlington (802) 923-2910 Patagoniaburlington.com VERMONT TRAILWEAR 2653 Waterbury Stowe Road Waterbury Center (802) 241-1049 Vermonttrailwear.com

A CULTURE OF AUTHENTICITY It would be difficult to be more centrally located than Skirack. On lower Main Street, the shop is minutes from both Burlington’s Waterfront and the Church Street pedestrian area. Locals come for bikes, shoes, apparel, skis, and more, but they also pop in when they’re in the neighborhood to pick up nuggets of information about the newest gear or trail.

Tourists come in regularly too, and in addition to finding running shoes, a hydration pack, or a headband, they may get directions to an earthy coffee shop, a local brewery, or a quirky restaurant off the beaten path. “We see everyone,” says Jake.

In Skirack’s case, “everyone” refers to customers from Vermont and elsewhere including elite athletes, recreational enthusiasts, and people who would just like to be more active.

For this reason, says Marketing Manager Will Skolochenko, staff members are interested in learning about customers.

“Over the years we have developed a culture of authenticity,” Will notes. “We don’t really hire ‘salespeople.’ We want—our customers want—genuine people who are fully immersed in the outdoor lifestyle.” That explains why I bumped into Jake Hollenbach bouncing his bike down a single track that wasn’t completed yet.

Longtime customer Jenn Carlson of Jericho agrees. “Rather than have items in mind for you, they listen,” she says. “Then they try to Fall 2018 | Best of Burlington | 73

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Left: Karin Rand, Run Center staff member, participates in the weekly trail running series at Catamount Outdoor Family Center in Williston.

Below: Skirack riders gather to lead a group of mountain bike riders during the 2018 NEMBA Fest.

Above: Nick Witherbee, Skirack service technician, rides the Burke Mountain trails during the 2018 NEMBA Fest.

match you up with the item they think is best for your situation.”

“You can find a salesperson anywhere,” adds Will. “You don’t find a guy like Jake just anywhere.”

WHAT’S IN A NAME? The problem with Skirack, says Will, is the shop’s name. “Half our business is biking,” he says. Indeed, Skirack is an authority on way more than skiing. The shop does have entire sections dedicated to the “gravity” sports— alpine skiing and snowboarding (including custom boot-fitting services)—as well as Nordic skiing, backcountry skiing, and touring.

But Skirack is also known as an authority in biking (and bike service), running, hiking, and swimming. National manufacturers regularly reach out to the shop for suggestions, feedback, and input, and that reputation has led to a partnership with Patagonia for their sister store Patagonia Burlington. (Skirack owners also opened Vermont Trailwear in Waterbury last year.)

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Above and below: Electric bike demo during the weekly Summervale event at Burlington’s Intervale.

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STAFF PICKS WILL SKOLOCHENKO Last purchase at Skirack: Trail-a-bike for his four-year-old Life-changing gear item: electric bike JAKE HOLLENBACH Last purchase at Skirack: Tubeless tire sealant Life-changing gear item: Electric bike or a modern mountain bike DOUG STEWART Last purchase at Skirack: mountain-bike tire tube for his son Life-changing gear item: Thule cargo box: “I don’t know how I’d do a trip without one!”

Fall 2018 | Best of Burlington | 77

Lucas Bayus leads a group ride at NEMBA Fest.

Covering such a wide range of activities and pursuits takes hard work, tons of knowledge, and teamwork. Jake, a former competitive cyclist, isn’t just knowledgeable about bikes; he’s also highly involved in the shop’s Nordic skiing department. But because nobody knows everything about everything, Skirack has a staff of over 50 employees with vast and varied degrees of knowledge in their areas.

Besides Jake, for example, there’s Doug Stewart, a Stowe ski instructor who serves as an examiner for PSIA (Professional Ski Instructors of America). Spike Clayton, who owns the shop with the husband and wife team of Zandy Wheeler and Karen George and who is a veteran of UVM’s alpine ski team, serves as Wax Technician for the UVM Nordic ski team, which competes for national championships every year. Roger Costales has 78 | www.bestofburlingtonvt.com

been tuning bicycles since 1982 and has been at Skirack for 27 years.

At a minimum, staff members participate in various outdoor pursuits as hobbies. “More likely,” says Jake, “it’s their life passion.”

ELITE, RECREATIONAL, AND NEWBIE Jenn Carlson is an avid cross-country skier whose parents bought her first pair of Nordic skis at Skirack when she was in high school. She knows exactly what she is looking for in her gear. But when her kids reached the age that they wanted to get into Nordic skiing, she was less sure.

“I didn’t know kids’ gear,” she says. Cue the extensive knowledge of Skirack’s employees and their interpersonal skills. “Their listening really came into play,” she says. “They found the balance between good equipment, a price point, and our goals.”

Meanwhile, high-level athletes and teams turn to Skirack for specialized attention; it’s the go-to shop for local (and sometimes notso-local) high school and college-level Nordic

ski teams for equipment outfitting. Jake gets particular satisfaction from working with the highest level athletes. “You know they’re doing everything on their end regarding training and nutrition,” he says. “Now I can help them shave additional seconds.”

At the same time, he treasures working with novices—kids like those of Jenn Carlson (whose 12-year-old son Taylor currently aspires to work at Skirack someday). “I get excited for them,” says Jake. “I get excited for what they’re about to experience.”

Outfitting newcomers to outdoor activities brings Jake back to his early years. “These are experiences I remember enjoying,” he says, “and experiences that I still enjoy.” ✿

SKIRACK 85 Main Street Burlington, VT (802) 658-3313 Skirack.com Fall 2018 | Best of Burlington | 79

80 | www.bestofburlingtonvt.com

FALL HAPPENINGS 2018 | CALENDAR OF EVENTS

FLYNN CENTER FOR THE PERFORMING ARTS SEPTEMBER 6

National Theatre Live: Julie Palace 9 Cinemas, 2 & 7pm

SEPTEMBER 20–21

OCTOBER 2

Pat Metheny

Josie Leavitt: So This Happened FlynnSpace, 8pm

SEPTEMBER 22

Mohamed Abozekry & Karkadé FlynnSpace, 8pm

SEPTEMBER 24

Celtic Thunder MainStage, 7:30pm

SEPTEMBER 27

National Theatre Live: King Lear Palace 9 Cinemas, 2 & 7pm

SEPTEMBER 28

Chris D’Elia

MainStage, 8pm

OCTOBER 2

Pat Metheny

OCTOBER 22

Spamalot

MainStage, 7:30pm

OCTOBER 3

Dina El Wedidi

Showcase Lounge, 8pm

OCTOBER 5

Rap on Race

MainStage, 10am

OCTOBER 6

Spectrum Dance Theater MainStage, 8pm

OCTOBER 11, 18

The Curious Incident of the Dog in the Night-Time FlynnSpace, 10am

OCTOBER 11

The Capitol Steps MainStage, 7:30pm

OCTOBER 13

David Bowie’s Blackstar MainStage, 8pm

OCTOBER 18

Rock of Ages MainStage, 8pm

153 Main Street, Burlington, VT (802) 863-5966 www.flynncenter.org Fall 2018 | Best of Burlington | 81

FALL HAPPENINGS 2018 | CALENDAR OF EVENTS FLYNN CENTER FOR THE PERFORMING ARTS (CONTINUED)

NOVEMBER 14–15

Elf

OCTOBER 21

NOVEMBER 2–3

NOVEMBER 12

Broadway’s Next Hit Musical

I’m With Her

OCTOBER 22

NOVEMBER 4

NOVEMBER 14–15

MainStage, 7:30pm

FlynnSpace, 2pm

MainStage, 7:30pm

OCTOBER 25

NOVEMBER 8–11

NOVEMBER 15

MainStage, 10am & 7:30pm

MainStage, 8 & 9, 7:30pm; 10, 1 & 7:30pm; 11, 1 & 6pm

Brian Regan MainStage, 7pm

Spamalot

Ping Chong + Co.

OCTOBER 25, NOVEMBER 1

National Theatre Live: Frankenstein Palace 9 Cinemas, 2 & 7pm

OCTOBER 26

Postmodern Jukebox

FlynnSpace, 2, 8pm; 3, 4 & 8pm

The Beethovens of Today

Annie

NOVEMBER 8–9

Liza Jessie Peterson FlynnSpace, 8pm

NOVEMBER 9, 11

Red Kite Green Mountain

MainStage, 8pm

Chase Dance Studio, November 9, 9:30am, 11am & 12:30pm; Novermber 11, 11am, 2pm & 4pm

NOVEMBER 1

NOVEMBER 10

FlynnSpace, 8pm

FlynnSpace, 7 & 9:30pm

TURNmusic

Daniel Kahn and the Painted Bird

NOVEMBER 2

NOVEMBER 11

Spruce Peak Performing Arts Center, 10am

FlynnSpace, 7pm

Radio Jarocho & Zenen Zeferino

82 | www.bestofburlingtonvt.com

Mamadou Diabaté

MainStage, 8pm

Elf

Middlebury Actors Workshop: The Turn of the Screw FlynnSpace, 8pm

NOVEMBER 17

New Voices: Night of Drums FlynnSpace, 8pm

NOVEMBER 20

National Theatre Live: The Madness of George III Palace 9 Cinemas, 2 & 7pm

NOVEMBER 29

Llamadoll: Silent Shorts FlynnSpace, 7:30pm

NOVEMBER 29

Something Rotten MainStage, 7:30pm

FALL HAPPENINGS 2018 | CALENDAR OF EVENTS

BURLINGTON CITY ARTS

THROUGH OCTOBER 7

Exhibit: Crystal Wagner: Traverse

SEPTEMBER 15, OCTOBER 20, NOVEMBER 17

OCTOBER 19–JANUARY 12

THROUGH OCTOBER 7

11am–1pm

Artist Reception: October 19, 6–8pm

Exhibit: Artist’s Artists: The Way You Look THROUGH OCTOBER 7

Exhibit: Visual Analogies: The Photography of Vanessa Kotovich and Penn Chan

Family Art Saturday at the BCA Center

Exhibit: Pauline Jennings’ Becoming Human

OCTOBER 6

Artist Talk: Crystal Wagner 6–7:30pm

OCTOBER 19–JANUARY 12

Exhibit: Tectonic Industries: Dreams Can Come True

133 Church Street Burlington, VT (802) 865-7166 www.burlingtoncityarts.org

Fall 2018 | Best of Burlington | 83

FALL HAPPENINGS 2018 | CALENDAR OF EVENTS

SHELBURNE MUSEUM THROUGH SEPTEMBER 21

Exhibit: Playing Cowboy THROUGH OCTOBER 31

Exhibit: Crystal Cawley THROUGH OCTOBER 31

Exhibit: Bench Space SEPTEMBER 1

Webby’s Art Studio: Take Flight 11am–3pm

SEPTEMBER 7

Free First Friday Eve: Artist Talk with Crystal Cawley 5–7:30pm

SEPTEMBER 8

Webby’s Art Studio: Crafting Like Cawley 11am–3pm

SEPTEMBER 15–JANUARY 13

Exhibit: New England Now SEPTEMBER 15

Webby’s Art Studio: Smudging the Lines 11am–3pm

SEPTEMBER 16

New England Now Opening Talk and Tour 2pm

SEPTEMBER 21

Art at Hand: Playing Cowboy 9:30am

SEPTEMBER 22

Webby’s Art Studio: Round and Round 11am–3pm

SEPTEMBER 29

Webby’s Art Studio: Monet the Master 11am–3pm

OCTOBER 6

Webby’s Art Studio: Bird of the Day 11am–3pm

OCTOBER 13

OCTOBER 20

11am–3pm

11am–3pm

Webby’s Art Studio: Pumpkin Patch OCTOBER 14

Shelburne Museum Symposium: The West Through Other Eyes 1–7pm

Webby’s Art Studio: Horse of the Plains OCTOBER 21, NOVEMBER 18

New England Now: Artist Afternoon 2pm

OCTOBER 27

Webby’s Art Studio: Wonderful Wands 11am–3pm

6000 Shelburne Road Shelburne, VT (802) 985-3346 info@shelburnemuseum.org

OCTOBER 28

Haunted Happenings 10am–1pm

NOVEMBER 3

Webby’s Art Studio: Falling Leaves 11am–3pm

84 | www.bestofburlingtonvt.com

NOVEMBER 10–MARCH 3

Exhibit: Mapping an Uneven Country: Bird’s Eye Views of Vermont Opening: November 10, 2pm

NOVEMBER 10

Webby’s Art Studio: Mapping It Out 11am–3pm

NOVEMBER 17

Webby’s Art Studio: Sailing Away 11am–3pm

NOVEMBER 24

Webby’s Art Studio: Reflections 11am–3pm

SHELBURNE FARMS

THROUGH OCTOBER 18, TUESDAYS AND THURSDAYS

House & Formal Gardens Tour at the Inn 2:30pm

THROUGH OCTOBER 19, FRIDAYS

Sun to Cheese Tour 1:45pm

THROUGH OCTOBER 20, TUESDAYS, THURSDAYS, AND SATURDAYS

Raptors in Residence 1pm

SEPTEMBER 1

Wild Mushroom Foray 9:30am

SEPTEMBER 8

Hawk Walk 7:30am

SEPTEMBER 8

Farm to Medicine Cabinet Plant Walk with Kenzie McDonald 10am

SEPTEMBER 15

40th Annual Harvest Festival 10am

SEPTEMBER 22

Forest Bathing 10am

SEPTEMBER 29

Orienteering 9am

OCTOBER 13–14

Terrific Tractors & Other Cool Machines 10am

1611 Harbor Road Shelburne, VT (802) 985-8686 shelburnefarms.org Fall 2018 | Best of Burlington | 85

FALL HAPPENINGS 2018 | CALENDAR OF EVENTS

VERMONT SYMPHONY ORCHESTRA MADE IN VERMONT STATEWIDE TOUR SEPTEMBER 27 Castleton University Fine Arts Center, 7pm SEPTEMBER 28 Latchis Theater, 7:30pm SEPTEMBER 29 Chandler Music Hall, 7:30pm SEPTEMBER 30 Haskell Free Library & Opera House, 4pm OCTOBER 28

SEPTEMBER 1, OCTOBER 19

ArtsRiot & VSO Present Jukebox ArtsRiot, 1, 6:30pm; 19, 7:30pm

SEPTEMBER 7

Haunted Horns: A VSO Brass Quintet Family Halloween Concert

Waterbury Congregational Church, 2pm

Symphony Sampler

OCTOBER 6 Mehaney Center for the Arts, 7:30pm OCTOBER 7 Highland Center for the Arts, 3pm

OCTOBER 28

Eastside Restaurant, 6pm

SEPTEMBER 22, OCTOBER 27

Masterworks – Burlington

Flynn Center for the Performing Arts, 7:30pm

The True Story of Peter & the Wolf: A VSO Woodwind Quintet Family Halloween Concert United Christian Academy, 3:30pm

Visit www.vso.org or call (800) VSO-9293 ext. 10 for additional information.

OTHER NOTEWORTHY EVENTS SEPTEMBER 7–9

SEPTEMBER 29–30

OCTOBER 24

Church Street Marketplace

Lake Champlain Maritime Museum, 9:30am–4pm

Church Street Marketplace

South End Art Hop SEPTEMBER 9

Bladesmithing Workshop

Trick-or-Treat Street

OCTOBER 3–7

OCTOBER 28

SEPTEMBER 9, 30

UVM Theatre, 3–6, 7:30pm; 6 & 7, 2pm

Church Street Marketplace

Lake Champlain Maritime Museum, 1–2pm

OCTOBER 13–14

Pride Parade and Festival Church Street Marketplace

ROV Shipwreck Tour SEPTEMBER 15

Grand Point North Featuring Grace Potter, Jackson Browne, and more!

For the lineup and tickets, visit grandpointnorth.com.Waterfront Park, 3pm

SEPTEMBER 21

Oktoberfest Vermont Waterfront Park, 5:30pm

86 | www.bestofburlingtonvt.com

Hand to God

Rabble in Arms 18th Century Encampment Weekend Lake Champlain Maritime Museum

OCTOBER 15–21

Innovation Week

Church Street Marketplace

OCTOBER 19–29

Vermont International Film Festival vtiff.org

Halloween Bike Ride NOVEMBER 7–11

Tartuffe UVM Theatre, 7–10, 7:30pm; 10 & 11, 2pm

NOVEMBER 23

Santa Parade and Tree Lighting Church Street Marketplace

NOVEMBER 24–25

Women’s Festival of Crafts Burlington City Hall, 10am

ADVERTISERS INDEX For more information about print and online advertising opportunities, contact John or Robin Gales at (802) 558-2719 or email coffeetablepublishing@comcast.net.

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Center...................................................................................23 Vermont Custom Closets............................................................................52 Vermont Furniture Designs......................................................................... 37 Vermont Kitchen Design by Bouchard Pierce................................. 59, 73 Vermont Singing Drum................................................................................55 Vermont Symphony Orchestra.................................................................... 8 Village Wine and Coffee........................................................................21, 67 Wake Robin.....................................................................................................53 Whim Boutique...............................................................................................13 Willow 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LAST GLANCE

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