Best of Burlington - Fall 2015

Fall 2015

volume 8 No 4 $4.95

Grace Potter

Back Home in Vermont

Contents FEATURES

36 48 56

Apple Picking in Chittenden County A family affair.

by Phyl Newbeck

Running on the Long Trail

Local runner scouts the new stretch of Vermont’s famous footpath.

by Mark Aiken

Grace Potter

A rock star returns to her roots.

by Mike Morin

Cover photo courtesy of Hollywood Records by Williams + Hirakawa.

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Contents

76

DEPARTMENTS 21 Editor’s Note 22 Contributors 24 Online Hub 26 Gatherings What’s new around town.

SPECIAL ADVERTISING SECTION

44 Fall into Autumn Shopping and fun things to do in our local Burlington area.

28 Art Scene SEABA makes a big impact.

by Pamela Hunt

32 Cheers!

A toast to autumn!

by Jen Rose Smith

64 Community Spotlight Historical Trolley Tours of Burlington.

by Nancy Humphrey Case

70 In the Kitchen Divide and conquer dinner with a delicious fall potluck.

by Susan Nye

76 People to Know HEART Wildlife Removal.

by Dean Whitlock

81 Get Smart Trash gives back at 1-800-GOT-JUNK?

by Sarah Tuff Dunn

85 Dining & Entertainment Guide 87 Happenings A calendar of events.

91 Advertisers Index 92 Burlington Buzz A conversation with Claire Innes of Chittenden County Solid Waste District.

by Mike Morin 18 www.bestofburlingtonvt.com

28 32

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

Robbie Alterio Advertising Design

Hutchens Media, LLC Web Design

Locable 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. 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, Š2015. 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

Rock Into Fall Once in a while, a story comes along that the entire staff gets excited about, and we have a story like that for you in this issue.

Our special feature on Grace Potter had all of us buzzing, and we’re very happy that everything came together to make it happen (page 56). Once we overcame obstacles like the West Coast time difference, Grace gave Mike Morin an outstanding interview, and her love for her Vermont home shines through, as does her thrill of performing with the Rolling Stones. As the interview was shaping up, her public relations staff graciously responded to my request for photographs. Did they ever!

Just wait until you see them—absolutely beautiful! Even Grace’s mom jumped in and sent old family photos for us to enjoy. Our thanks to Grace, her staff, and her mom for working with us. Be sure to catch her performance at Grand Point North on September 12 and 13 on the Burlington Waterfront, and go to our Facebook page for a chance to win tickets and a hotel room for Grace’s concert in Albany, New York, on October 29.

Also in this issue, we’re going apple picking at area orchards (page 36), running on the Long Trail (page 48), and catching a ride on a trolley tour of Burlington (page 64). Come along with us and make the most of this beautiful season! Enjoy!

Deborah Thompson Editor, Best of Burlington

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Fall 2015 | Best of Burlington 21

CONTRIBUTORS BEST OF BURLINGTON

Mark Aiken Mark is a freelance writer and ski instructor from Richmond, Vermont. A marathoner and triathlete, he and his wife, who is also an endurance athlete, are completely immersed in a new (to them) endurance sport—parenting.

Mike Morin

Nancy is a contributor to The Christian Science Monitor and has been published in a variety of publications, including Northern Woodlands, Chicago Tribune, Mothering, and Cricket. She enjoys writing about Vermont’s landscape and culture, planning the next project at her home in Hyde Park, and riding her horses in the woods.

Phyl Newbeck

Mike left a 43-year broadcasting career a year ago to research and write his second book, as well as do more speaking engagements and work with community notfor-profit organizations. He is also a licensed Justice of the Peace in New Hampshire and winner of blue ribbons for baking at the Deerfield Fair in 2013 and 2014.

A former flatlander from New York City, Phyl lives in Jericho, where she has learned to stack a mean pile of firewood. When she’s 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.

Susan Nye

Jen Rose Smith

Writer, photographer, and chef, Susan is a regular contributor to magazines and newspapers throughout New England. Her blog, Around the Table (www. susannye.wordpress.com), is filled with her favorite recipes and stories about family and friendship. When she’s not writing or cooking, Susan is hiking, biking, or kayaking near her New Hampshire home.

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Nancy Humphrey Case

Jennifer is a freelance writer, baker, and assistant sugarmaker.

She writes about food, travel, and culture, and her work has appeared in Best of Burlington, Vermont Magazine, and Local Banquet. She lives in Burlington.

online hub www.bestofburlingtonvt.com

Online Extras

Celebrate Art

Go online for more photos from SEABA and the Art Hop.

Cider Rules

After picking apples, enjoy some hard cider at Citizen Cider’s tasting room.

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gatherings

That’s Entertainment!

Rice Memorial High School’s Stunt Nite, originally called Vaudeville Nite, has been an annual tradition at the school since 1929.

“Participating in Stunt Nite is one of the most amazing and exciting experiences for students at Rice,” says Christina Metropoulos, who graduated from the school in 1999. “Classes come together to compete against each other for the pride and honor of winning best show. Greatest of all, however, is the unbelievable feeling of unity, friendship, and school pride that continues to fill the halls at Rice long after the close of the last curtain—feelings and friendships that last a lifetime.”

WHEN: Tuesday, November 24, 2015 4pm Matinee 8pm Evening Performance WHERE: Flynn Center for the Performing Arts, 153 Main Street, Burlington, VT TICKETS: Go on sale October 26, 2015 www.flynntix.org or (802) 86-FLYNN INFORMATION: Rice Memorial High School, (802) 862-6521 or www.rmhsvt.org 26 www.bestofburlingtonvt.com

ART SCENE SPONSORED BY VERMONT FRAME GAME

By Pamela Hunt

Creativity Connects the Community One very small nonprofit makes a big impact

The sun shone through the front windows of SEABA’s Burlington gallery on an unseasonably warm spring afternoon. I wandered from painting to painting, taking in Michael Buckley’s exhibition, The Buck Stops Here. As I paused in front of one canvas depicting coffee rings draped over a table, the show became a multisensory experience with the welcoming aroma of fresh coffee wafting in from Speeder & Earl’s café next door.

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Wrapping up a logistics meeting with a local artist, SEABA’s Executive Director Adam Brooks waved me into the conference room. As we talked, I was struck by the contrast with my previous visit to the exhibition hall. As a volunteer during last year’s Art Hop, I witnessed the buzz of anticipation, the flurry of last-minute tasks, and the adrenaline rush of seeing a year’s worth of planning finally come to fruition.

Today, however, the space was quiet, almost serene. Adam assured me that it was just a lull between wrapping up plans for the annual Clothes Exchange in mid June and an “Art Under the Influence” event later that week.

Art Hop The three-day South End Art Hop is by far SEABA’s most well-known event. This annual festival has been going strong for 23 years, and this year the Vermont Chamber of Commerce designated it a permanent “time-honored event.” More than 35,000 visitors from around the state and from as far afield as Montreal, Boston, and New York come to take in the Green Mountain–made arts.

Throughout the Arts District, 500-plus exhibitors display their work, including painting, photography, sculpture, woodworking, and more, in every genre and to suit any taste.

Little ones can get hands-on in the Kids Hop tent, where art and craft projects open their eyes to the creative process. The STRUT! Fashion Show showcases the designs of local clothing designers as models “strut” haute couture down the runway. This popular evening event

Fusing Art and Industry With its 30th anniversary approaching next year, SEABA (South End Arts and Business Association) stands firm in its commitment to the businesses and artists of the neighborhood. The organization’s mission—Fusing Art and Industry—is evident in its diligent work to preserve and make space for creative entrepreneurs, as well as enhance the South End Arts District as a destination for residents and tourists alike.

A major role SEABA has been playing recently is that of an information provider— and sometimes mediator between the city of Burlington and the neighborhood’s businesses—about the PlanBTV South End project. As Adam explains, this section of the city “has grown organically over the past 30 years, and it was difficult at times for [SEABA] members to comprehend, why start this process now?

How will this affect my business?”

Although the South End constitutes 27 percent of the geographic area of Burlington, the Arts District (also known as the Enterprise Zone) makes up just 4 percent. This tiny portion of the city is the only remaining neighborhood zoned for light manufacturing, makers, and creators, but not for housing, grocery stores, and other residential amenities. SEABA has helped to “create a vibe where entrepreneurs want to be,” says Adam.

Though some compromises are inevitable, he stresses that he and the organization have a good relationship with all of the South End’s artisans and entrepreneurs. “We want everyone to be speaking the same language and understanding all aspects of the plan to see how it might affect their businesses,” he explains.

Fall 2015 | Best of Burlington 29

Top: The audience applauds for Vermont’s haute couture designers at the STRUT! Fashion Show.

Right: Artists enjoy a moment of levity during Art Hop preparations.

Bottom: Art lovers take in the numerous and varied exhibits at the South End Art Hop.

dispels the myth that Vermonters wear only flannel!

Magic Hat, one of the festival’s sponsors, is in its third year of a unique collaborative project: Labels for Libations. In a contest that runs during the summer leading up to the Art Hop, both professional and amateur artists submit drawings, paintings, and even 3D sculptures depicting a label for a beer brewed specially for the event.

Other than the label’s size constraints—it has to fit on a bottle, after all—the rules are loose. According to the brewery’s website, entries should “be innovative, mysterious, and surprising, and include the ‘art of discovery,’ cool visuals, interesting words, and ‘creative energy.’” These works undergo an initial round of judging, which winnows the entries down to five competitors. These top pieces are then displayed at the Art Hop where festival-goers can vote for their favorites.

The winner claims bragging rights, a cash prize, and the pride of seeing his or her design grace bottles of Art Hop Ale the following year.

Art Under the Influence Despite the enormous planning effort the Art Hop requires, SEABA certainly doesn’t hibernate the rest of the 30 www.bestofburlingtonvt.com

year. A popular addition to its programming has been Art Under the Influence, the first “paint night” activity in the state. Beginning with the inaugural event that featured celebrated local artist Katharine Montstream, these creative get-togethers routinely sell out.

As Adam explains, they “connect creatively with our community, provide an opportunity for an artist, and bring customers into nightclubs and restaurants.”

The venues have included the cozy Vin Bar & Shop on College Street, the venerable Nectar’s on Main Street, and the expansive space at Citizen Cider, up Pine Street from SEABA. Adam is pleased with this successful collaboration between artists and the public and says, “I like that we are able to support artists and local establishments through this event.”

Throughout the year, SEABA curates 10 exhibitions of Vermont artists at its gallery on Pine Street as well as at a local hotel, the Innovation Center on Lakeside Avenue, a public television station, and several private offices. SEABA has also worked with Speeder & Earl’s Coffee Roasters to create a community gathering space. The first step was to knock down the wall that separated the two businesses. Next was the creation of an art and coffeehouse lounge, which Adam describes as a place to “come visit, grab some joe, and surround yourself with amazing art.”

The South End Arts District represents a vital part of Burlington, one where creativity thrives and the entrepreneurial spirit runs strong. Adam summed up SEABA’s work toward this neighborhood’s success perfectly: “Our role in helping the economic growth of the South End, with a cool factor, over the past 29 years is a testament to what one very small nonprofit can do for its community.”W

SEABA 404 Pine Street Burlington, VT (802) 859-9222 www.seaba.com facebook.com/arthop Mon–Fri 9am–5pm

online EXCLUSIVE! Find more photos online at www.bestofburlingtonvt.com.

Fall 2015 | Best of Burlington 31

cheers by jen rose smith

Fall in Vermont sets us rummaging for boots, scarves, and sweaters that have been buried since mud season. The landscape may be aflame with color, but evenings are cool and crisp, perfect for bundling up with a good book—and an even better drink. That’s because even as we pack away our summer things, bartenders are rewriting their cocktail menus to reflect the changing season. This time of year they keep aged spirits close to hand—whiskey and oaked gin are perennial favorites—and they blend them with rich, spicy flavors that ward off the chill.

We asked four of the Burlington area’s top bartenders to share fall drinks from their personal recipe collections using spirits from local companies. All are beautifully suited to the home bar—and to Vermont’s most-beloved season.

Old Fashioned Mill No. 4

By Sam Nelis, Waterworks This is an autumnal cocktail, says Sam, but one that his customers request all year long. Six months in new oak barrels give Tom Cat gin a whiskey-like character, and it has a hint of raw honey that complements the slightly sweet brandy. Cinnamon syrup and Angostura’s warm fall spices round out the drink, whose name is inspired by Waterworks’ location in a former woolen mill. Sam uses Laird’s Applejack at his bar, but if you’d like to try this drink with a Vermont apple brandy, try Mad River Distillers’ Calvados-style Malvados, or Vermont Spirits’ No. 14 Apple Brandy.

1 oz Barr Hill Reserve Tom Cat gin 1 oz apple brandy 2 dashes Angostura bitters 1 tsp Cinnamon Syrup, recipe follows Combine ingredients in mixing glass, add ice, and stir for 50 revolutions. Strain and pour over new ice (large cube if you have it) into a rocks glass. Garnish with crescents of orange and lemon zest; squeeze the peels with outer face toward glass to release oils over the drink.

Cinnamon Syrup 1 cup sugar; Sam prefers flavorful demerara sugar 1 cup water 4 cinnamon sticks 1. Toast cinnamon sticks for 15 minutes in a 350° oven.

2. Combine cinnamon, water, and sugar in a saucepan, and simmer for 15 minutes.

3. Cool to room temperature, remove cinnamon stick, and chill.

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Vermont Maple Alexander

By Jeffrey Lemieux, oak45 This luxurious drink is sweet and creamy, and recalls the glamorous after-dinner drinks of the 1950s. Boyden Valley’s Maple Crème Liqueur is a unique blend of apple brandy and maple syrup from a family farm in Cambridge.

1 oz Boyden Valley Maple Crème Liqueur 1 oz cognac (Jeffrey recommends Rémy Martin VSOP) 1 oz heavy cream 1. Combine all three ingredients in a cocktail shaker with plenty of ice and shake for 30 seconds.

2. Strain into a chilled martini glass and garnish with a dusting of freshly grated nutmeg.

The New Heart

By Scott Doherty, The Inn at Shelburne Farms

Alice & the Magician is a collection of edible fragrances made in Burlington by Aaron Wisniewski, a certified sommelier and experienced bartender. Scott frequently incorporates the aromatic sprays into drinks at the inn, along with ingredients from the on-site farm. He likes how this Manhattan-style cocktail balances spicy, warming flavors with soothing chamomile bitters.

2 oz Vermont Spirits No. 14 Bourbon 6 drops Urban Moonshine Organic Chamomile Digestive Bitters (available at the Burlington Farmers’ Market) 1 mist of Alice & the Magician citrus/sage edible fragrance K oz Allspice Syrup, recipe follows 1. Combine all ingredients in a mixing glass with ice, and stir for 30 seconds.

2. Strain into a chilled cocktail glass, mist with the citrus/sage fragrance, and garnish with a twist of lemon or orange.

Allspice Syrup 1 cup raw sugar 1 cup water 10 allspice berries Bring the water to a boil in a small saucepan, add sugar, and stir until dissolved. Add the allspice berries, remove from heat, cover, and cool.

Fall 2015 | Best of Burlington 33

Vermont Fashioned

by Geoffrey Dexter-Goggin, Church and Main & The Skinny Pancake 2 oz WhistlePig rye whiskey K oz orange liqueur (Geoffrey uses Grand Marnier) 1 bar spoon (just under N oz) house-infused chai maple syrup 3 dashes Angostura bitters 1. Add all ingredients to a mixing glass with ice and stir for 30 seconds.

2. Strain over ice into a rocks glass and garnish with orange zest and a cherry.

Chai Maple Syrup This warmly spiced syrup is made by infusing a heaping teaspoon of chai tea into one cup of hot maple syrup; let stand 15 minutes, strain, and refrigerate. W

Distiller Spotlight Vermont Spirits: From Cow to Cocktail Bartender Scott Christian chose Vermont Spirits’ No. 14 Bourbon for its nuanced maple taste; some of the sweet stuff is blended in just before bottling. The Quechee distillery has a full line of liquors produced almost entirely from local ingredients. Their stills transform Vermont apples into apple brandy that’s mellowed by a stint in Hungarian oak barrels and silky smooth apple vodka. Their most unusual offering, however, might be their Vermont White Vodka; it’s made entirely from whey, a byproduct of cows’ milk.

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Fall 2015 | Best of Burlington 35

A family affair

Apple Picking in

Chittenden County

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by Phyl Newbeck

One of the great pleasures of autumn is picking apples.

In Chittenden County, we’re lucky to have three wonderful pick-your-own establishments: Adams Apple Orchard & Farm Market in Williston, Chapin Orchard in Essex Junction, and Shelburne Orchards in Shelburne, Vermont.

A rainbow smiles down on Chapin Orchard in Essex Junction.

Fall 2015 | Best of Burlington 37

Young apple lovers can’t wait to sample the goods at Chapin Orchard.

Adams Apples Three generations of the Adams family have been growing apples on their farm since 1972, when 20 trees were planted as a hobby orchard. The family now has 900 trees and a thriving pick-your-own operation that begins early in September and continues until the third weekend in October.

In 2014, they had 3,800 sales at their orchard register (the family also has a farm 38 www.bestofburlingtonvt.com

store that sells apples already picked). Since apple picking tends to be a family activity, Scott Adams estimates that this translates to close to 12,000 visitors. Recognizing that not all customers are equally mobile, the orchard has one area roped off for those who have mobility impairments.

Work in the orchard starts in mid February with tree pruning. When the trees are in full bloom, the family patriarch, John Ad-

ams, rents bees from a local apiary to assist with pollination. During the summer, the family mows between the rows, weedwhacks what the tractor can’t reach, and does minimal spraying for pest management and to prevent apple scab. Sometimes wire is placed around the base of trees to prevent rodents from damaging them, and some trees are given spreaders—wooden sticks with grooves— to help spread out the limbs.

Shelburne Orchards Shelburne Orchards was started by Albert Thompson in 1910. In the mid 1950s, Nick Cowles’s father bought what was then an 800-tree operation. When Nick took over in 1976, there were 2,000 trees, and he has since expanded to 6,000 while cutting back on the acreage. “I’ve been slowly taking trees out,” he says, “and planting smaller, higher-density trees.” In 1997, the orchard was named the first annual Sustainable Agriculture Farm of the Year by the Vermont Sustainable Agriculture Round Table.

For 15 years, Nick struggled to have half his orchard certified organic. “It was my goal and dream to turn the whole orchard organic,” he says, “but if I had continued down that road, I would have lost the whole business, so I had to change my focus. I recognized that if I went out of business, everyone would lose.” These days, Nick runs what he calls a low-spray operation, trying his best to keep fungicides and pesticides to a bare minimum.

Chapin Orchard At Chapin Orchard in Essex, James Bove has roughly 2,500 apple trees on 13 acres of land.

“Growing apples commercially is challenging,” he says, “and it has gotten more so because the weather has become more variable.”

James knows many of his customers would prefer that he use no pesticides, but Fall 2015 | Best of Burlington 39

Above: A mother introduces her toddler to the wonders of the apple at Chapin Orchard. Right: A crate of apples is ready to be enjoyed fresh from the tree or in pies, cobblers, and crisps. Below: Apple lovers take a break at Shelburne Orchards.

that isn’t possible. “We practice integrated pest management,” he says. “We make careful choices about what we use and when.”

James admits this approach means taking some risks with his crop. “We accept a certain level of blemished fruit,” he says, adding that computer modeling and constant monitoring help prevent the spread of diseases.

It’s Mac in the Lead, with Honeycrisp Close Behind!

All three farmers agree that the McIntosh is the public’s apple of choice, although Honeycrisps are enjoying a surge in popularity.

In Shelburne, Nick divides apple lovers into two camps—Mac lovers and everyone else.

“It may have something to do with blood type,” he jokes. Nick’s second most popular variety is Honeycrisp. “That’s gaining popularity faster than we can plant trees,” he says, noting that it’s a harder tree to grow because “every insect and mouse and deer and rabbit 40 www.bestofburlingtonvt.com

likes to eat the bark.” Galas, Fujis, and Cortlands are also popular varieties for Nick.

The Adams family raises 20 varieties of apples, but the majority of their trees are McIntosh, Cortland, and Empire. They too have seen an upsurge in interest in Honeycrisp apples, leading John to replace older, less productive trees with them, as well as with other newly popular varieties.

Although Chapin Orchard boasts 30 varieties of apples, James says many are just one or two heirloom trees that remain from when the orchard was planted in 1929. The bulk of the orchard is McIntosh, Cortland, Empire, and Red Delicious. Macs are still his number-one sellers but James has watched as Honeycrisp has developed an enthusiastic following. “It’s almost a craze,” he says, “but it’s a great apple with great texture and it’s nice and juicy.”

Much More Than Great Fruit Running an orchard is a lot of work, but Nick wouldn’t change it for a minute. “I totally love what I do,” he says. “The work of growing is fascinating and constantly changing, but beyond that I love my place in the community.”

Fall 2015 | Best of Burlington 41

Above: Apples are ripe for the picking at Adams Orchard in Williston. Right: William’s Pride apples are an early ripening variety grown at Chapin Orchard.

Nick enjoys seeing customers who tell him that they’ve been coming since they were small; now they’re bringing their grandchildren. In addition, he has a new crop of customers who also give him pleasure.

Immigrants from the Vermont Refugee Resettlement Program are frequent visitors to his farm. Although most did not have apples in their native land, they bring their families to the orchard and enjoy picnics between the trees. “There’s something here that brings them back to their home,” he says. “I enjoy that hugely.”

“I love my job,” says James. “I won’t say that every day of the year, but it really is rewarding. A lot of it is the satisfaction of growing a crop, but what I’ve realized over the years is that the orchard itself brings a lot of pleasure and joy to many people. We all need family time and time away from work, and that’s what the orchard provides.” W 42 www.bestofburlingtonvt.com

Adams Apple Orchard & Farm Market 986 Old Stage Road Williston, VT (802) 879-5226 adamsfarmmarket.com

Shelburne Orchards 216 Orchard Road Shelburne, VT (802) 985-2753 www.shelburneorchards.com

Chapin Orchard 150 Chapin Road Essex Junction, VT (802) 879-6210 www.chapinorchard.com

online EXCLUSIVE! Thirsty for some hard cider? Find information about Citizen Cider’s tasting room at www.bestofburlingtonvt.com.

Fall 2015 | Best of Burlington 43

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‘ Fall 2015 | Best of Burlington 45

SPECIAL ADVERTISING SECTION

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SPECIAL ADVERTISING SECTION

Fall 2015 | Best of Burlington 47

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Running on the Long Trail Local runner scouts the new stretch of Vermont’s famous footpath by mark aiken

You’ll have to visit a 105-year-old trail in order to travel Vermont’s newest Opposite: Loyal running partner Oscar cools off in a stream crossing. From top: White blazes mark the 270-mile Long Trail, this one on the new section near Stimson Mountain. A small trail sign directs hikers off Bolton Notch Road onto the trail. Ahhh, a cool and refreshing stream crossing.

hiking trail. That’s because the Long Trail, the 270-mile footpath stretching through the Green Mountains from Massachusetts to Canada, just got a brand-new section. The new route is a 4.65-mile stretch in the “Burlington section” of the Long Trail. The Burlington section (which never actually goes anywhere near the Queen City) starts at a Long Trail parking area on Duxbury Road in Bolton and ends at Route 108 in Smugglers’ Notch.

Fall 2015 | Best of Burlington 49

I decide to run the new stretch, although it’s more common to see day hikers, overnight backpackers, and end-to-enders—the hardcore who are out to backpack the entire length of the Long Trail. I bring two enthusiastic running partners—my dogs Oscar and Gladys. It’s a gorgeous, cool summer day, and we find a trail of mostly dirt (and some mud), plenty of stream crossings in which to cool off, and a simply beautiful route over which to run.

New Directions In 1920, when Benton MacKaye first conceived of the Appalachian Trail, the 2,160-miler that runs from Georgia to Maine along the Appalachian Mountains, he cited the Green Mountain Club and the Long Trail. The GMC organized in 1910 to build and maintain the LT, the first long-distance footpath in America.

“Our mission is as relevant today as when we started,” says Mike DeBonis, executive director of the Green Mountain Club. From the beginning, the club’s mission has been to build and maintain a trail network and to educate the public. Early on the priority was, by necessity, building and maintaining. Later, the focus shifted to protecting the Long Trail corridor. Now that all but five miles of the entire LT are protected, Mike senses another transition underway from land protection to education and stewardship. “We have a mandate to connect the people of Vermont with the outdoors whether it’s on the Long Trail or not,” he says.

A Middlebury native, Mike is relatively new to his position, taking the helm in June 2014. He brings a wealth of experience; he earned a BS in Environmental Studies at Johnson State and an MS in Forestry at Yale, served abroad in the Peace Corps, and worked as a forester for 10 years for the United States Forest Service and the Forest Guild in New Mexico.

He also hiked the entire length of the Appalachian Trail—including the 100 miles of AT that are concurrent with the Long Trail. “It was a great way to reconnect with America after two years 50 www.bestofburlingtonvt.com

Clockwise from top left: Senator Dick Mazza (D-Colchester) was on hand to cut the ribbon on the new bridge with then-GMC president Jean Haigh. Hiking the new section of the Long Trail north of Stimson Mountain. Map: The new section (the route north of US Route 2 is completed; planning for trail work shown south of Route 2 is still under way).

in Jamaica,” he says, referring to his Peace Corps experience. Now Mike is back in his home state, helping Vermonters experience similar connections to the outdoors.

A New Route The Long Trail is divided into 14 sections, each one maintained and monitored by GMC volunteers and members. The Burlington section is one of the most beautiful and popular, due in part to its proximity to Vermont’s largest population center and in part to the fact that it surrounds Mount Mansfield, Vermont’s highest peak. It is also the section with the most breaking news.

The news, of course, relates to happenings 20 miles south of Mansfield—a new bridge across the Winooski River and a new trail route from the bridge. The project was the most extensive—and most costly—in GMC history. Historically, LT hikers had to walk three miles along a roadside at the base of Camel’s Hump to the nearest bridge across the Winooski. Now there’s a new bridge across the river and 4.65 miles of new trail to connect the bridge to the old LT. Trail building remains to be done in the woods and along the Winooski on the south side of the bridge; today, there is still a road walk of about two miles.

While the GMC hired an independent contractor to construct the footbridge, most of the trail-building work was completed by the Long Trail patrol, a crew of about 40 paid seasonal workers. Meanwhile, volunteers Fall 2015 | Best of Burlington 51

keep the trail clear and in shape once it’s built.

“We go out with tools and chainsaws on work hikes every weekend in May to clean up water bars, clear downed trees and branches, and report any major damage to headquarters,” says Ted Albers, director of the Burlington section. Volunteers also lead activities that aren’t limited to hiking. “We guide hikes 12 months a year as well as canoe trips, bike rides, and snowshoeing outings,” he adds. “And we have a great young adventurers club for families with children.”

The Dog Test I park at the new Long Trail pull-off in Bolton. It doesn’t feel like a trail run at first; 52 www.bestofburlingtonvt.com

cars scream past on both sides on Interstate 89 and US Route 2. I shoulder a lightweight hydration pack and clip leashes on Oscar and Gladys, and head for the woods. Well, eventually we make the woods. First we run along 2 and 89 for a quarter of a mile, and then at Bolton Notch Road, I click a button that illuminates flashers warning motor vehicle traffic that a pedestrian is about to enter the dark and narrow tunnel under the interstate.

Minutes later, we spy a tiny trail sign, and I unclip dog leashes as we duck into the woods.

Mike DeBonis describes the Green Mountain Club as no longer just a steward of the Long Trail. “As a forester, I bring the idea that we have to look at multiple and holistic uses of

Opposite, top: The author runs the new section for the first time. Below: The I-89 underpass with its safety flashers. Above: A book dropbox for end-toenders is located at the parking area along Route 2.

protected lands,” he says. “For us to be successful, we need to have lots of partnerships.”

A few hundred yards into the woods, one such partnership comes to light: the new stretch of the LT joins the access trail that circles one of Vermont’s most popular rock-climbing sites. The trail to the crags of Lower West Bolton is owned and maintained by CRAG-VT (Vermont’s Climbing Resource Access Group), another advocacy group. I immediately re-clip leashes on the dogs lest they disturb climbers who are busy belaying partners.

After a while I free the dogs again, and the sun comes through green leaves in beams. All I hear are the jingle of dog tags, my own breathing, and soft footsteps. I suddenly realize that Fall 2015 | Best of Burlington 53

GMC field staffers like Elizabeth Fenn built the new section, including the beautiful waterbars (below) to drain water and prevent erosion.

this stretch of trail is soft, compacted dirt that’s easy to run or walk on—different from all the trails to the summit of Mansfield, which are beaten down to tree roots and bedrock. The trail gains elevation, but the uphill isn’t as hard as it would be elsewhere on the Long Trail.

“There are switchbacks,” says Ted Albers, referring to back-and-forth cutbacks that make elevation gain a little less rigorous. Meanwhile, the white blazes that 54 www.bestofburlingtonvt.com

My two companions and I climb until we reach the shoulder of Stimson, and then the trail maintains a fairly level elevation. The dogs wag and pant and generally run 10 times as far as me with their back-and-forth wanderings. I find myself feeling fortunate to live in a place like Vermont where people such as Mike DeBonis, Ted Albers, and many others make it a part of their lives to

keep resources like the Long Trail accessible.

“Outdoor resources do not exist by themselves,” says Ted. “It takes proactive and responsible acts every day and every month.” The responsibility to protect Vermont’s wild trails falls not just on the GMC but on all of us.

Visit greenmountainclub.org for more information. W

decorate the entire LT are so new, I imagine that I can smell the paint.

The forest that the new section cuts through is beautiful. Although the new route hits no summits (Mike believes there will eventually be a side trail to the summit of Stimson Mountain), there are some views looking back across the Winooski River Valley. And the forest itself, mostly hardwoods, is silent and dazzling.

Fall 2015 | Best of Burlington 55

by mike morin

56 www.bestofburlingtonvt.com

A rock star returns to her roots

Grace Potter “I think that Vermont is an incredibly enriching place to be” makes for a nice branding image for the state.

It just sounds so much better when Waitsfield native Grace Potter says it.

“My family has spent generations in that part of the world,” says the musician and rock star. “I’m just an East Coast person. [It’s] the barometric pressure, and there’s something about the way the mountains are a little older and there’s not that angular, jagged desert vibe. I feel more like I’m in Ireland,” she adds.

Although she’s not home in Vermont as much as she might like to be, Grace is here to headline the Grand Point North Festival on September 12 and 13 at Waterfront Park in Burlington. This is the fifth year for the show, and she’s extremely proud to be its organizer.

Photo by Joseph Llanes Fall 2015 | Best of Burlington 57

58 www.bestofburlingtonvt.com

“I really get to celebrate Vermont and the experience of being a Vermonter and share that with fans.”

Celebrating Vermont “Grand Point North is the absolute cherry on top of my life in Vermont—the one moment I really get to celebrate Vermont and the experience of being a Vermonter and share that with fans from out of state and, most importantly, in state. I’m really excited to get back and have a really special festival weekend,” says Grace. Just as exciting for her is the fact that her high school alma mater will also be a part of the festival. And it’s not because she’s Grace Potter and wanted them to be there, she confesses.

“This is incredible, but Harwood Union High School won a competition to get in. I have a feeling that the powers that be and the magic of the Mad River Valley must have had some hand in it, but I certainly didn’t. I’m pleasantly surprised. It’s a really wonderful story.

The director of the music department told me how many people got involved and engaged in trying to get in the band and to have an opportunity to get up there and play,” she says.

“This Is Where I’m Supposed to Be” Grace and her band have been on the road touring all summer in support of her first solo album, Midnight, released August 14. A Photos by Josh Reed Fall 2015 | Best of Burlington 59

Above: Grace belts out “Gimme Shelter” with Mick Jagger in Minneapolis in June. Photo courtesy of Jini Sache, www.ImagesByJini.com.

Below: Grace revealed her musical inclination at an early age.

handful of dates have been more than memorable. In July, she opened for Neil Young. In June, it was the Rolling Stones in Minneapolis. It was on that night that Mick Jagger invited her to share the stage for a duet performance of the haunting hit “Gimme Shelter.” The electric YouTube video of Grace’s powerhouse vocals with Jagger went viral, along with an incident reported by TMZ that Keith Richards’s daughter had some friendly advice for her just prior to the number. Laughing, Grace confirms the story.

“That [report] was correct. Theodora, who is such a sweetheart, saved the day since my dress was falling off. My dress fell apart just before I was going on stage and my in-ear monitor pack was, like, busting out of the back of my dress. She came in with needle and thread and pins, and she was so energetic and gave me one piece of advice: ‘Just don’t try to keep up with Mick. Nobody can.’” Despite the potential wardrobe malfunction, Grace remained composed for the magical seven minutes with Mick and the Stones’ revved-up fans.

“It is by far the greatest thing that’s ever happened to me in my musical experience. By far,” says Grace. “It was excit60 www.bestofburlingtonvt.com

“I felt just like when I was nine years old and saw James Brown and said, ‘That’s what I want to do.’” ing. And it was revelatory for me because as I was preparing to go on stage and [had] the panic of my dress falling apart and all that other stuff going on, I was calm, I was present, I was ready. I felt just like when I was nine years old and saw James Brown and said, ‘That’s what I want to do.’ I was standing there, getting ready to walk on stage to sing with the Rolling Stones, and I was like, yep, this is where I’m supposed to be,” she recalls.

Her James Brown experience at age nine references an important moment Grace had at a concert she attended in Boston. It was so emotional for her that she recalls crying.

It’s a conversation she’s had with other artists who had similar epiphanies.

“It’s absolute envy. That’s where the tears come from. Why can’t I be doing that now?

Why do I have to wait? Why do I have to go to school? Why do I have to learn an instrument? Why do I have to work hard at this?

Why can’t I just go up there and sing right now? And I remember there was this overwhelming panic inside me that was like—I need to do that as soon as possible.”

A House Full of Music Long before James Brown danced into Grace’s childhood, her mother’s classical piano music filled the house. “My mom sings to the animals when she’s feeding them; she sings opera. My dad sang in a choir at St. Lawrence when he went there.” At age six, Grace began to learn the keys from her mom, who was also a piano teacher.

“I remember when she taught me ‘Maple Leaf Rag,’ really the first proper song I learned on the piano. And it’s only more sweet beFall 2015 | Best of Burlington 61

cause I’m from Vermont and the maple leaf is sort of my talisman in many ways,” says Grace.

Her great-uncle, Spiegle Willcox, was a wellknown trombone player who performed in the Tommy Dorsey band in the ’30s and ’40s.

Grace’s love of family and Vermont is evident as she speaks warmly of her roots.

“My Aunt Patty, my Uncle Morgan, my Uncle Gordy. My mom’s whole side of the family all moved into the same town so they could be together and grow old together. I can literally go over the river and through the woods walking from my house to my uncle’s house and my aunt’s house. That feeling of being able to traipse through the woods and go over and knock on the door with some hot bread and some wine and just have a quiet night—those are the beautiful things that I love about living in Vermont.” It’s a long way from “Gimme Shelter.” But in a way, it’s really not.

Grand Point North September 12–13 Waterfront Park Burlington, VT grandpointnorth.com

online EXCLUSIVE! Enter to win tickets and a hotel room for Grace’s concert on October 29 in Albany, New York at bestofburlingtonvt.com.

62 www.bestofburlingtonvt.com

Fall 2015 | Best of Burlington 63

community spotlight

by Nancy humphrey case

Historical Trolley Tours of Burlington

64 www.bestofburlingtonvt.com

Picking up speed >> For a company that just began in 2013, Ric Crossman’s trolley tours are quickly gaining momentum. That first year, he and his wife, Annette Didrickson, offered a single 90-minute excursion around the South End of Burlington. Just two years later, it’s up to three daily tours of different parts of town, plus a haunted locations tour in the fall. Next year they plan to add two more—a tour for kids and a shorter jaunt Fall 2015 | Best of Burlington 65

showcasing the downtown. Maybe this quick increase in business is because customers catch Ric’s joie de vivre as he shows visitors around his favorite city or surprises locals by taking them to places they never knew existed.

Ric loves what he does. He loves people—especially baby boomers. And he loves Burlington. Having grown up in Madison, Wisconsin, he thought that was the place to live, but when he came here as a general contractor to open a restaurant about 10 years ago, it took him only two months to decide he wanted to live here.

“It reminded me of my hometown, which is built on an isthmus between two lakes. Burlington is a mini Madison. I felt safe here and at home.” He still owns a construction business and apartments in Burlington, but the trolley business is his passion.

Missing the Boat Before moving to Burlington, Ric and Annette had traveled the country, and 66 www.bestofburlingtonvt.com

everywhere they went, they made a point of learning about the cities they visited. They took tours to find their way around, then they’d go back to specific sites they were interested in to learn more about that city’s

history. On a tour of St. Augustine, Florida, they were particularly fascinated by what they learned, and it struck Ric that, in general, Americans are not taught much local history in school.

“We forget about how we grew,” he says.

“Everywhere, we miss the boat on local history.” He found Burlington no exception, and this was the motivation for the trolley tours.

Annette offered to do the research for a tour of Burlington that would last an hour and a half. Ric was skeptical that she could come up with a narrative that long. “What are we going to talk about?” he asked. “Ethan Allen, yeah, then what?” But the more Annette investigated, the more she found. Her first draft included four hours of storytelling.

“I was overwhelmed,” Ric says.

The South Tour, which began in 2013, includes stories of the Champlain Islands and sites such as the home of a railroad baron— the sole survivor of the grand mansions built on the waterfront; the Queen City Cotton Company factory, once the largest employer in the area; as well as places of recent importance, like Lake Champlain Chocolates and Burton Snowboards.

In 2014 the trolley business added the North Tour, which takes passengers to the home of the first female UVM student; a Native American monument in Battery Park with a compelling story behind it; Ben & Jerry’s original store; a stop on the Underground Railroad; and many other historic and contemporary settings.

The East Tour started this year and takes in, for example, Old Fort Ethan Allen, which was home at one time to cavalry that comprised both white and African-American soldiers; Burlington’s first hospital, built by Mary Martha Fletcher with half of her inheritance; and the home of a UN Ambassador who entertained Eleanor Roosevelt among others. And the Haunted Tour? Are the houses on this tour actually haunted? “You’ll have to find out,” Ric says with a smile. “You have to give people enough information, but not so much as to give it away.”

Why Trolleys?

Most city tours transport passengers by bus.

How did Ric get the idea for trolley tours?

“There’s a romance about old-time trolleys,” he says. “Little kids love to ring the bell.

Trolleys add a dimension that can’t be experienced in a bus or train. It’s a nostalgic thing.”

Fall 2015 | Best of Burlington 67

While many cities around the country used to provide public transportation with trolleys that ran on tracks, only a handful, like Philadelphia and San Francisco, still use them. Yet reproductions are manufactured— on wheels. Reluctant to spend the money for brand-new cars, Ric researched used ones and finally hit upon the DuPont Champlain Model 1608, built in Quebec in the mid ’90s. With the help of a trolley trader, he found some Champlain cars in Pigeon Forge, Tennessee, and bought them from the city.

He is proud to own a model that is no longer being built and likes the name because it relates to Burlington’s lakeside location.

Maybe because of the romantic aspect, Ric’s trolley company has branched out to include transporting wedding parties to and from wedding and reception sites. This is something he hadn’t planned on, but his company helps with 25 to 30 weddings a year. He also offers point-to-point transportation for anyone needing to ferry a large number of people anywhere in the area for whatever reason.

As if this isn’t enough, Ric and Annette are planning to add two more tours to their itinerary next year. One will be a 50-to60-minute Get to Know Burlington trip for newcomers, such as those interviewing in Burlington with the idea of possibly moving here. The Children’s Tour will aim to share local history with families. “These kids are our future,” Ric says. “They should know our heritage.” W

Historical Trolley Tours of Burlington 1 College Street Burlington, VT (802) 370-9727 www.trolleytoursvt.com 68 www.bestofburlingtonvt.com

Fall 2015 | Best of Burlington 69

in the kitchen by susan nye

Delicious Suggestions for a Fall Potluck dinner Roasted Squash Salad Roasted Pork Tenderloin Braised Red Cabbage Cheesy Smashed Potatoes Pumpkin Cake with Brown Butter Icing

Vermont is dressed in all its finest crimson and gold. The days are cool and clear, perfect for a hike in the mountains. Of course, you’ll want to toast and celebrate your climb in the evening. We have a long tradition of après ski, but what about après hike? There’s no time like the present to start a new tradition—the post-hike potluck!

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What could be better? Enthusiastic chef or not, do you want to be left at home to cook? No one wants to miss a day filled with magnificent peaks and brilliant foliage, so a potluck is the perfect solution. Spend a glorious day in the mountains, then divide and conquer the menu for a delicious fall feast.

Roasted Squash Salad | Serves 8 |

About 2 lb butternut squash, peeled, seeded, and cut into bite-sized pieces n tsp dried thyme Kosher salt and freshly ground pepper to taste Apple cider vinegar Extra-virgin olive oil About 8 oz arugula 2 oz Parmigiano-Reggiano cheese 2–3 scallions, thinly sliced k cup dried cranberries k cup toasted pumpkin seeds Cider Vinaigrette (recipe follows) 1. Put the squash in a single layer on rimmed baking sheets. Sprinkle with thyme and salt and pepper, and drizzle with enough equal parts vinegar and oil to lightly coat, then toss to combine. Roast at 375° for 20 minutes or until lightly browned and tender. This can be done ahead; cool to room temperature, and then cover and store in the refrigerator. Bring to room temperature before serving.

2. To serve, arrange arugula and squash on a large platter. Using a vegetable peeler or a coarse grater, make Parmigiano-Reggiano cheese shavings. Sprinkle the salad with cheese, scallions, dried cranberries, and toasted pumpkin seeds. Pour the cider vinaigrette into a small bowl or pitcher and let everyone help themselves.

Cider Vinaigrette | Makes about 1 k cups |

n cup fresh apple cider n cup apple cider vinegar 1 Tbsp Dijon mustard 2 cloves garlic 2 Tbsp chopped shallots n tsp hot pepper sauce, or to taste Kosher salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil, or to taste Put the cider, vinegar, mustard, garlic, shallot, and hot sauce into a blender. Season with salt and pepper, and process until smooth. With the motor running, slowly add the olive oil and process until smooth.

Let the vinaigrette sit for at least 30 minutes to combine the flavors.

Tips for a Great Potluck dinner A little organization is not a bad thing.

No one likes to stifle culinary creativity, but given free reign, a potluck can become a bit of a mishmash. Either everyone brings dessert or the dinner’s parts are much, much better than the whole. Think scalloped potatoes and lasagna; each is delicious but together, not so much.

If you are the host, volunteer to cook the main dish. Maybe you’ll roast a couple of pork tenderloins or whip up a big pot of chili. Then, gently guide your guests to make appetizers, side dishes, and desserts that complement your recipe. If you’re a guest, abide by your host’s suggestion graciously; dinner will be well worth it.

Be prepared.

Good guests don’t arrive with a vague idea and a bag of groceries. Your dish should be ready or almost ready to serve. Bring your own kitchen tools for last-minute prep plus a serving platter and utensils. If you’ll need a stove or oven space or a spot in the refrigerator or freezer, make sure your host knows in advance and has room.

As for the host, know that at least one person will arrive without a platter or utensils or both, or will need a sheet pan to warm an appetizer or ice cream for their pie. Have these extras within easy reach and you won’t miss a beat.

Be nothing if not flexible.

Rest assured, with all those cooks and moving parts, something will go awry. The salad maker will cancel at the last minute, or the appetizers will arrive in time for dessert. It’s okay—pour another glass of wine and enjoy the company.

Fall 2015 | Best of Burlington 71

Roasted Pork Tenderloin | Serves 8 |

n cup Dijon mustard plus 1 tsp 4 cloves garlic, minced 1 shallot, minced Olive oil 1 Tbsp minced fresh rosemary 1 Tbsp fresh thyme leaves Kosher salt and freshly ground pepper 2 (1 k lb) pork tenderloins 1 cup chicken broth 1 cup dry white wine 2–3 Tbsp cognac (optional) k cup half & half 1. Put n cup mustard, the garlic, shallot, 1 tablespoon olive oil, and the herbs in a bowl. Season liberally with salt and pepper and stir to combine.

Pat the pork dry, tuck and tie the tenderloins’ thin

Braised Red Cabbage | Serves 8 |

2–2k lb red cabbage, quartered, cored, and thinly sliced 2 red onions, cut in half and then into thin wedges 2 Tbsp brown sugar 3–4 Tbsp butter, cut into small pieces Kosher salt and freshly ground pepper to taste 1 cup dry red wine k cup red wine vinegar 72 www.bestofburlingtonvt.com

ends with butcher’s string to ensure even cooking, and slather with the mustard mixture. Cover and refrigerate for several hours or overnight.

2. Preheat the oven to 425°. Lightly oil a roasting pan or large skillet and place it in the oven to preheat for 5 to 10 minutes.

3. Place the pork in the pan and roast for 12 to 15 minutes at 425°. Turn the pork and continue roasting until it reaches 140° on an instant-read thermometer, 8 to 10 minutes more. Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes.

4. Place the pan on the stove over medium heat, add the chicken stock, and bring to a simmer, stirring and scraping up all the browned bits. Stir in the white wine and reduce by half. Whisk in the half & half, cognac, and 1 teaspoon mustard, and simmer until reduced by about a third.

5. To serve, slice and arrange the pork on a platter.

Drizzle the pork with sauce or put it in a small bowl to let everyone help themselves.

1. Put the cabbage, onions, brown sugar, and butter in a heavy large pot. Season with salt and pepper and toss to combine.

2. Add the wine and vinegar; cover and bring to a simmer over medium-high heat. Reduce the heat to low and cook, stirring occasionally, for about an hour or until the cabbage is tender.

This dish can be made ahead. Cool to room temperature, then cover and store in the refrigerator for several hours or overnight. When you’re ready to serve it, bring to a simmer over medium heat, stirring occasionally.

Cheesy Smashed Potatoes | Serves 8 |

3 lb red-skinned potatoes, cut into large chunks 7 Tbsp butter, plus more for the pan, at room temperature and cut into pieces k cup sour cream 4 oz cream cheese, at room temperature, cut in pieces 2 oz cheddar cheese, grated 2 oz Parmesan cheese, grated n tsp nutmeg Kosher salt and freshly ground pepper to taste 1. Generously butter a baking dish. Preheat the oven to 375째.

2. Put the potatoes and 1 tablespoon butter in a large pot; add enough cold, salted water to cover. Bring the potatoes to a rapid boil over medium-high heat. Reduce the heat and simmer until tender, about 10 minutes.

3. Drain the potatoes and return them to the pot. Add the sour cream, cream cheese, and 4 tablespoons butter. Sprinkle with the grated cheeses, season with nutmeg and salt and pepper, and roughly mash and mix.

Transfer the potatoes to the prepared baking dish and dot with the remaining butter. This dish can be made ahead up to this point. Cool to room temperature, then cover and store in the refrigerator for several hours or overnight. Bring to room temperature before baking.

4. Bake uncovered at 375째 for 30 to 45 minutes or until the potatoes are piping hot and the top is golden brown.

Pumpkin Cake with Brown Butter Icing | Serves 8-12 |

1 k cups all-purpose flour 1 tsp ground ginger k tsp ground cinnamon 1 tsp baking soda k tsp salt Grated zest of 1 orange n cup finely chopped crystallized ginger k cup brown sugar l cup butter at room temperature 2 large eggs 1 cup pure pumpkin puree l cup maple syrup l cup sour cream 1 tsp pure vanilla extract Brown Butter Icing (recipe on page 74) Garnish: ginger ice cream 1. Preheat oven to 350째. Butter a 9-inch springform pan or deep-dish pie plate. If using a springform pan, line it first with parchment paper and butter the paper. Dust Fall 2015 | Best of Burlington 73

the pan or plate with flour and tap out any excess.

2. Put the flour, ground ginger, cinnamon, baking soda, and salt in a bowl and whisk to combine. Add the orange zest and crystallized ginger and whisk again.

3. Using an electric mixer, beat the brown sugar and butter in a large bowl until light and fluffy. Add the eggs, one at a time, and mix well after each addition. Beat in the pumpkin, maple syrup, sour cream, and vanilla. With the mixer on low speed, add the dry ingredients in two batches and mix until just combined.

4. Pour the batter into the pan and smooth the top. Bake at 350° until a toothpick inserted into the center comes out clean, about 30 minutes.

5. For a springform cake, cool the cake in the pan for about 10 minutes. Carefully remove the collar, and slide off the base and onto a wire rack. Cool and slide onto a platter. If using a deep-dish pie plate, leave it in the plate.

6. Spread icing on the cake and let it drip down the sides.

Serve with ginger ice cream. Don’t frost the cake too far in advance. You can bake it in the morning or a day ahead, but wait and frost it a couple of hours before dinner.

Brown Butter Icing 4 Tbsp butter 1 cup confectioners’ sugar k tsp cinnamon k tsp ginger n tsp salt 1 tsp pure vanilla extract 1 Tbsp or more sour cream or whole milk 1. Put the butter in a small saucepan and melt over medium heat until nut-brown in color, about 5 minutes.

2. While the butter bubbles, sift the confectioners’ sugar and spices together. Set aside.

3. Leaving any burned bits behind, pour the brown butter over the confectioners’ sugar. Add the vanilla and 1 tablespoon sour cream or whole milk and stir until smooth. A little at a time, add more sour cream or milk until the icing is thick and smooth but a little runny so it will drip down the sides of the cake. Cool for 5 minutes and then use immediately. W 74 www.bestofburlingtonvt.com

Fall 2015 | Best of Burlington 75

people to know

by Dean Whitlock

Patty was very worried. Two baby skunks had

skunks or rabies. She just knew she didn’t want rabid

appeared in her garden. One had died there and tested positive for rabies. Now there was a big black trap in her yard, right where the children liked to play.

Patty, a newcomer to Vermont, knew very little about

animals around her children. She also didn’t want to harm

76 www.bestofburlingtonvt.com

healthy animals, but the man who’d set the trap told her he would destroy whatever he caught, except for a house cat, and no one she called could suggest an alternative.

HEART Wildlife Removal Humanely Evicting Unwanted Houseguests Vermont’s wildlife is one of its attractions, until it moves in with you

F

ast-forward one year. Joan had just settled down in a comfortable chair in her living room when she glanced up and saw a squirrel staring curiously at her through the glass doors on her unused fireplace. Somehow, it had discovered a hole in the damper and moved in.

Joan called her town’s animal control officer and then the Fish and Wildlife Department. Both told her the same thing: Call JoAnn Nichols of HEART Wildlife Removal.

“She was obviously the go-to person,” Joan says, and she’s very happy she took their advice.

As it turns out, Patty was eventually able to connect with JoAnn Nichols too. In fact, she is now her business partner, the second member of HEART’s Humane Eviction and Removal Team. Patty handles the office duties, marketing, and customer contacts.

JoAnn handles the animals.

In response to many calls from concerned people like Patty and Joan, JoAnn started

animals or relocating them to a different territory where they are likely to die anyway, she uses her knowledge of animal behavior to evict them and block their way back in.

If an animal is rabid, she has it put down humanely.

Education is Key

Patty Tashiro (left) with JoAnn Nichols.

Photo by Paul Boisvert.

offering wildlife removal services as a business called Into the Wild in 2010. Her solution to neighborly wildlife is called humane eviction and exclusion. Instead of killing healthy

In Patty’s case, JoAnn gave her flyers about skunks and rabies and answered her many questions. With both Joan and Patty, she discussed ways to keep animals out. “I do a lot of educating,” JoAnn explains, “plus I do a lot of consulting over the phone about different species, helping people understand what the animal is doing and why.”

JoAnn inspected the perimeter of Patty’s home and discovered a likely den spot under the deck. Then she set up a one-way door and a motion-activated camera, returning every day for a week to make certain nothing was living there before blocking the access against newcomers.

“It was a huge relief,” Patty relates. “JoAnn’s Fall 2015 | Best of Burlington 77

a very calming person.” Joan agrees. JoAnn first tried to trap the squirrel in a net, but it retreated back behind the faulty damper.

“She got a live trap with a cover, and we fixed up a very nice snack for the squirrel. The next morning, there it was.”

JoAnn has been helping wildlife and their human neighbors since she was 13, when she started volunteering at an animal shelter that took in wildlife along with pets. After college, she became a licensed volunteer wildlife rehabilitator and still operates the non-profit Ivana Iguana Wisdom and Rescue, specializing in local snakes and turtles, as well as pet reptiles that have escaped or were let loose.

She also works for the Humane Society of Chittenden County, where she is the humane investigator (looking into allegations of animal cruelty) and the TNR specialist (running a program to trap, neuter, and return feral cats).

JoAnn provides the focus for HEART: helping humans be humane with animals.

She became the first (and is still the only) humane wildlife control operator in Vermont after working for months with the Department of Fish and Wildlife to determine what such a permit would cover.

All They Want Is a Dark, Quiet Home HEART often deals with young animals setting up their own homes, particularly pregnant animals looking for a nursery 78 www.bestofburlingtonvt.com

Opossums, skunks, squirrels, raccoons— no matter what kind of critter has invaded your home, HEART will deal with it humanely.

Fall 2015 | Best of Burlington 79

den. In a recent case, the human family didn’t even know about the guest raccoon family in their attic until one of the babies fell down the gap between two wall studs and started crying for help.

The mother raccoon couldn’t squeeze in to get the kit, so JoAnn cut a hole through the drywall to rescue it. After installing a one-way door over the mother’s entrance into the gable, she crawled into the attic and collected the other kits, which she nestled in a box outside. The mother quickly found her babies and, with her entrance blocked, moved them to another den. “A mother raccoon has multiple dens within her territory to relocate her young,” JoAnn explains.

If the attic space is too small for a human, JoAnn puts a radio tuned to a talk station outside the animal’s entrance. “Wildlife are seeking a dark, quiet, safe place for a den,” she explains. “If you disrupt any one of these, the animal will move out on its own after two or three days.”

JoAnn freely shares her knowledge of how to find and block entryways. Squirrels, as Joan discovered, treat chimneys like hollow trees or chew through rotted soffits below a house’s eaves. Foxes, like skunks, will den under decks, while mice, able to squeeze through a dime-sized hole, can find a thousand doorways through an old stone foundation.

JoAnn also educates homeowners about removing the temptations we humans unwittingly use to attract wildlife: compost piles, chicken coops, feed bins, and dumpsters.

HEART’s goal is clear: to keep healthy animals alive and out of people’s homes.

Their methods are straightforward: humanely evicting and removing wildlife, and closing entrances to keep wildlife out.

Their reasoning is simple: “As humans, we have many options for dealing with wildlife.

But it’s great when we can choose a humane solution for when wildlife makes their home in our home.” W

HEART Wildlife Removal, LLC 11 Green Dolphin Drive South Burlington, VT (802) 651-6863 www.facebook.com/intothewildvt 80 www.bestofburlingtonvt.com

GET SMART

By Sarah Tuff Dunn Photos by Paul Boisvert

JUNK SHOW TRASH GIVES BACK

I

f one man’s trash is another man’s treasure, then Aaron Fastman rules the Burlington area—and the rest of Vermont too, plus Plattsburgh all the way up to Quebec. As the local owner and operator of 1-800-GOT-JUNK? that’s the territory he covers. 1-800-GOT-JUNK? is a South Burlington–based franchise dedicated to turning the Green Mountains’ trash into a greener future while offering each customer an alternative to disposing of unwanted items themselves.

“We hire only employees who are in line with our environmental vision,” says Aaron, explaining that for just a few dollars more than a dumpster rental, his company not only does all the lifting, loading, and sorting but also all the recycling and donating, and even all the cleanup, keeping between 80 and 100 percent of every load out of landfills. “People just love it,” he adds. “They say, ‘This is incredible, and it’s getting recycled and donated.’”

Fall 2015 | Best of Burlington 81

Clockwise from above: Aaron and his new son Avery. His older child Ezra is nine. John Wagner, general manager, prepares the truck teams for a busy day. Truck team members load a water trough. Daniel Grow sorts through the first job of the day. From left: Dustin Wood; Josh Costa, assistant manager; Alex St. John; Aaron with Avery; John Wagner; Tony McGraw; Daniel Grow; and (kneeling) Sam Kleh. John and Josh prepare two of the five trucks for the day’s work.

Showing Kindness and Care A Vermonter since 1992, Aaron owned several small businesses and worked at Burton Snowboards before opening 1-800-GOT-JUNK? at the corner of Industrial Avenue and Williston Road in 2006. (Today, a 2,000-square-foot warehouse on Patchen Road serves as company headquarters.) His 82 www.bestofburlingtonvt.com

appearing in the Magic Hat Mardi Gras Parade and at community United Way events.

The average 1-800-GOT-JUNK? job in Vermont takes between 30 and 90 minutes, with some taking as few as five minutes.

Four bright-blue trucks travel the state, filling up the warehouse three to five times a day. Upstairs in a loft, whiteboards track jobs, goals, and more. “We run a very transparent business,” says Aaron. “When you have employees vested in your company, they’re way more productive.”

Of course, the promise of an employee dinner—on the company and anywhere in Vermont, whether that’s the Kitchen Table Bistro or the Windjammer—for reaching certain incentives helps too. “I gotta take 12 guys out for steak!” laments Aaron with a laugh.

Trash or Treasure?

background as a social worker in South Burlington gives him the gravitas to handle the tougher side of trash removal, including dealing with people who have accumulated 50 years’ worth of stuff, leaving no room to even move around the house.

“Everybody has an emotional attachment to their junk,” says Aaron. “So we really train our guys to be aware of that—you can’t just

take something and throw it in the back of the truck. We’re always kind and gentle with everything we remove.”

That kindness continues with donations to the Howard Center, King Street Youth Center, and the LUND Family Center, along with serving as one of ReSOURCE Vermont’s biggest suppliers. The national chain gets another local link through the shiny blue trucks

Steak dinners aside, downstairs at the Patchen Road warehouse is where someone can really sink their teeth into the meat of what it means to be an American—old analog TV sets stand alongside Buddha statues, 2006 Red Sox fan magazines, and a Yamaha DJX keyboard. Fall is typically one of the busiest times to be in the business of removing and reusing housewares.

“We have a huge rush for Thanksgiving, with all the families coming,” says Aaron, “and a huge rush after Christmas because everybody gets new TVs, new ellipticals.” Sure, wrangling trucks through the winter can get weary, but not quite as gnarly as getting stuck in grassy muck during Vermont’s mud season.

Dealing with dire conditions earns awards, however, as does discovering the company’s weirdest junk, such as the breast-enhancement kit the Vermont team found one year. “It looked like something from Star Trek; you had to hook these things to your chest and dial up all these numbers and plug it into the wall and press ‘Go,’ and it made your chest bigger— straight from the ’70s,” says Aaron. “I’ve seen everything on the planet.”

Service with a Smile—and a Coffee But going a bit retro is part of the ethos of the local 1-800-GOT-JUNK?, especially when it Fall 2015 | Best of Burlington 83

With 30-plus jobs a day, truck team members find all kinds of treasures among the piles of junk.

comes to customer service. “In the ’50s, when you went to get gas, attendants came out, they filled up the tank, they washed the windshield, they checked the air pressure, they checked the oil; that doesn’t happen anymore,” says Aaron, whose team takes Starbucks requests during the call-ahead for a job. “They laugh and say, ‘Wow, the junk guy offered to bring me coffee!’”

It’s a 21st century approach to a conundrum that’s been around since we invented the wheel—and then had to trash our old tires.

And Aaron’s team wears its waste-management approach as proudly as they wave with their blue wigs on.

“When people get a tissue, they get a Kleenex; when they make a copy, they say, ‘I’m going to make a Xerox’; and when they overnight something, they say, ‘I’m going to FedEx it,’” explains Aaron. “We want to become that in the junk world.” W

1-800-GOT-JUNK? South Burlington, VT (800) 468-5865 www.1800gotjunk.com 84 www.bestofburlingtonvt.com

special advertising section

Fall 2015

Beyond the Menu

Dining Guide

210 Shelburne Road Burlington, VT (802) 540-1778 www.thespotvt.com

Key to Symbols $ most entrées under $10 $$ most entrées $10 to $25 $$$ most entrées over $25

The Farmhouse Tap & Grill Dedicated to showcasing local farms and food producers, our menu features award-winning burgers, comfort entrées, artisan cheeses, vegetarian options, and nightly innovations. The Tap Room delivers highly prized and rare beers. “Special Happenins” Wed nights. $$ 160 Bank Street Burlington, VT (802) 859-0888 www.farmhousetg.com

Red Hen Bakery and Café Famous hearth-baked breads, plus an excellent selection of freshly baked pastries­­—croissants, scones, cookies, mapleglazed sticky buns, and more. Soups and sandwiches made in-house, featuring local ingredients. Fine wines, beer, cheese, and specialty grocery items. $–$$ 961B US Rt. 2 Middlesex, VT (802) 223-5200 redhenbaking.com

The Spot Enjoy our surf-style ambience and delicious breakfast, lunch, and dinner entrées. Conveniently located on Shelburne Road in Burlington. Free parking, free Wi-Fi. $–$$

Guild Tavern Wood-fired grill featuring dry-aged, locally sourced beef, pork, and poultry.

Casual tavern fare, classic steakhouse entrées, seafood and vegetarian options, innovative cocktail program, awardwinning wine list, and weekly specials. $$ 1633 Williston Road South Burlington, VT (802) 497-1207 www.guildtavern.com

Pascolo Ristorante

Windjammer Restaurant

Featuring American fare, vegetarian and gluten-free options, and an extensive salad bar. Specialty cocktails, craft beers, and a Wine Spectator wine list complement both the restaurant and pub menus. Supporting Vermont farms, producers & businesses since 1977. $–$$ 1076 Williston Road South Burlington, VT (802) 862-6585 www.windjammerrestaurant.com

Sarducci’s Restaurant & Bar

Handmade Italian cuisine, featuring fresh pastas, wood-fired pizza, house salumi, Northeast seafood, and homemade gelato sundaes. An exciting Italian wine menu complements the casual fare, celebrating everything from the subtle complex wines of Piemonte to the bold beauties of Italy’s Southern regions. $–$$

Sarducci’s is a Mediterranean-style Italian restaurant serving central Vermont.

We strive to serve superb food with outstanding service in an informal ambience. We cater to families, special occasions, and travelers alike. Renowned by our community for great food at reasonable prices. $-$$

83 Church Street Burlington, VT (802) 497-1613 www.pascolovt.com

3 Main Street Montpelier, VT (802) 223-0229 www.sarduccis.com

Fall 2015 | Best of Burlington 85

Fall 2015 Dining Guide (continued)

J Morgans Steakhouse Vermont’s cutting-edge steakhouse featuring over 20 steaks aged and hand cut in-house, 12 daily seafood dishes, and an award-winning Sunday brunch.

Located on Montpelier’s historic State Street. $$ 100 State Street Montpelier, VT (802) 223-5222 www.jmorganssteakhouse.com

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FALL 2015

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Pay Online at www.bestofburlingtonvt.com or send your check to BEST OF BURLINGTON, PO Box 1460, Quechee VT 05059 86 www.bestofburlingtonvt.com

Farm-to-taco experience in the historic 1950s’ Oasis diner. Tacos, burritos, and Mexican-style entrées made with local ingredients and expressed in fun, fresh ways. Fresh-squeezed margaritas and handcrafted cocktails served in a lively, vibrant atmosphere. Full menu available all day. Lunch, dinner, and takeout. $–$$

Sauce Italian Specialties

Prepared Italian dishes made fresh daily and ready to go! Specialty store with house-made mozzarella, fine wines, and assorted Italian products.

Enjoy restaurant-quality food at home!

Catering available. Lunch, dinner, and takeout. $-$$ 407 Mountain Road Stowe, VT (802) 760-6151 www.saucevt.com

Fall 2015 A Calendar of events Happenings September 24

National Theatre Live: The Beaux’ Stratagem Palace 9 Cinemas, 2 & 7pm

September 12

Lisa Fischer & Grand Baton

September 26–27

MainStage, 8pm

FlynnSpace, 8pm

Soovin Kim

October 3

Lucky Plush MainStage, 8pm

October 4

Flynn Center for the Performing Arts 153 Main Street Burlington, VT (802) 863-5966 www.flynncenter.org

September 18

Matthew Shipp Trio FlynnSpace, 8pm

Chicago Children’s Theatre: Red Kite, Brown Box Hoehl Studio Lab, 10:30am, 1:30pm, 2:30pm, 3:30pm

Happenings is sponsored by Chittenden Solid Waste District

September 10

The Sweet Remains FlynnSpace, 7:30pm

September 11

The Glass Menagerie MainStage, 8pm

September 17

Dwight Yoakam MainStage, 7:30pm Fall 2015 | Best of Burlington 87

Fall 2015 Happenings

November 19

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

November 19

The Art of Time Ensemble MainStage, 7:30pm

November 20–22

Transitions…

FlynnSpace, 20–21, 8pm; 22, 2pm

October 23

Henry Butler MainStage, 8pm

October 7

Arlo Guthrie MainStage, 7:30pm

October 15

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

October 22

Bullets Over Broadway MainStage, 7:30pm

October 29

Dorrance Dance MainStage, 7:30pm

November 3–4

Intersections

September 10, 12, 17, 19

Raptors in Residence 1–1:30pm

FlynnSpace, 7:30pm

September 10, 15, 17, 22, 24, 26, 29, October 1, 6, 8, 13, 15

November 6–7

House & Formal Gardens Tour at the Inn

Brian McCarthy Nonet FlynnSpace, 8pm

2:30–4pm

November 12–14

September 12

Improvised Shakespeare Company

Wild World of Mushrooms

FlynnSpace, 8pm except 14, 2 & 8pm

9:30–11:30am

November 16

September 19

Cooder-White-Skaggs MainStage, 7:30pm 88 www.bestofburlingtonvt.com

37th Annual Harvest Festival 10am–4pm

September 26–27

Champlain Mini Maker Faire 10am–5pm Saturday; 11am–4pm Sunday

October 29

20 Years of Keeping Track with Sue Morse 6–8pm

Shelburne Farms 1611 Harbor Road Shelburne, VT (802) 985-8442 www.shelburnefarms.org

Fall 2015 Happenings Vermont Symphony Orchestra 2015 Made in Vermont

October 3

September 25

Chandler Music Hall, 7:30pm

Johnson State College, 7:30pm

October 4

September 26

Vergennes Opera House, 7:30pm September 27

Haskell Opera House, 4pm September 28

Castleton State College, 7pm

BFA Performing Arts Center, 3pm

The Witch and the Winds: Halloween Family Concert October 17

McCarthy Arts Center, 11am October 17

October 1

Waterbury Congregational Church, 4pm

Alexander Twilight Theater at Lyndon State College, 7:30pm

October 18

October 2

Bellows Falls Opera House, 7:30pm

Mahaney Center for the Arts, 2pm Please visit www.vso.org or call (800) VSO-9293, ext. 10 for additional information.

Other Noteworthy Events Through September 13

Exhibit: Smokey Bear & Woodsy Owl: Home Sweet Home ECHO Lake Aquarium and Science Center, www.echovermont.org

September 11

Fashion’s Night Burlington Church Street Marketplace, 6pm

September 11–13

Annual South End Burlington Art Hop South End Arts District (Pine Street corridor), seaba.com

September 11–13

Higher Ground Presents Grand Point North Burlington Waterfront, highergroundmusic.com

September 25

Light the Night Walk Burlington Memorial Auditorium, www.lightthenight.org

Through October 21

Exhibit: Joined: Inspired Approaches to Vermont Contemporary Furniture and Wood Design Furchgott Sourdiffe Gallery, www.fsgallery.com

Fall 2015 | Best of Burlington 89

September 25–27

11th Annual Burlington Book Festival Various locations, burlingtonbookfestival.com

October 1–3, 8–10, 12

The 39 Steps UVM Theatre, www.uvmtheatre.org

October 10

James Wakefield Rescue Row Lake Champlain Maritime Museum, www.lcmm.org

October 23–November 1

Vermont International Film Festival Various locations, vtiff.org

November 5–7, 12–15

Marat/Sade UVM Theatre, www.uvmtheatre.org

November 28

Santa Parade & Tree Lighting Ceremony Church Street Marketplace, churchstreetmarketplace.com

November 29–30

Women’s Festival of Crafts Memorial Auditorium, womensfestivalofcrafts.com 90 www.bestofburlingtonvt.com

Advertisers Index 1-800-GOT-JUNK? ....................................................................... 20 Acme Glass . ....................................................................................75 Adirondack Audiology ....................................................................4 Ann Roche Casual Furniture......................................................... 31 Aristelle .............................................................................................. 9 Bennington Potters North .............................................................31 Bevo Catering ..................................................................................25 Birdseye Design and Build .......................................................... 69 Bouchard-Pierce .................................................................. 42 & 79 Boutilier’s Fine Art Materials and Custom Framing ............. 45 Boyden Valley Winery . ................................................................ 80 Broadleaf Landscape Architecture ............................................33 Burlington Marble & Granite . ..................................................... 19 Catamount Restaurant Group . .......................Inside back cover Chittenden Solid Waste District ................................................87 City Market ..................................................................................... 89 Clear Choice MD . ..........................................................................53 Close to Home .................................................................................12 Conant Metal & Light.................................................................... 79 Cushman Design Group ...............................................................73 Cynthia Knauf Landscape Design ............................................. 90 Davis & Hodgdon Associates .................................................... 69 Dear Lucy .........................................................................................43 Di Stefano Landscaping ................................................................67 ECCO Clothes .........................................................................3 & 46 El Cortijo .......................................................................................... 86 Fjällräven .......................................................................................... 10 Flynn Center ....................................................................................52 Four Seasons Sotheby’s ................................................................. 11 Frog Hollow . .................................................................................... 41 Furchgott Sourdiffe Gallery . ....................................................... 44 Grand Isle Art Works ....................................................................39

For more information about print and online advertising opportunities, contact John or Robin Gales at (802) 295-5295 or email coffeetablepublishing@comcast.net.

Green Mountain Camera ............................................................... 7 Guild Tavern . ...................................................................................85 Hickok & Boardman Insurance Group ..................................... 90 Hickok & Boardman Realty .......................................... Back cover Inspire Kitchen & Bath Design ....................................................55 J Morgans Steakhouse . ............................................................... 86 Jacob Albee Goldsmith . ................................................................13 Jay Peak .............................................................................................. 6 Jess Boutique ................................................................................. 68 Kiss the Cook ..................................................................................34 Koenig Cedar .................................................................................. 86 Landshapes .......................................................................................61 Liebling . ...............................................................................................1 Little Citizen . .................................................................................. 20 Lolë . ...................................................................................................63 MD Cosmetics Medical Spa . ........................................................8 Mason Brothers/Architectural Salvage Warehouse ............ 44 Massage Envy Spa ..........................................................................61 Melange on Main .......................................................................... 46 Mirror Mirror ..................................................................................... 5 Morse Farm .....................................................................................47 Northeastern Reproductive Medicine ..................................... 42 Outdoor Gear Exchange ...............................................................53 Pascolo Ristorante...........................................................................85 Peregrine Design/Build .................................................................21 Petra Cliffs . ......................................................................................47 Piecasso ........................................................................................... 80 Quechee Lakes Listing ..................................................................23 Red Hen Bakery and Cafe..............................................................85 Red House Building . ......................................................................78 Rice Memorial High School .........................................................63 Rodd Roofing ....................................................................................15

Sarducci’s Restaurant & Bar..........................................................85 Sauce Italian Specialties............................................................... 86 Shelburne Meat Market ...............................................................35 Shelburne Vineyard and Tasting Room . .................................. 46 Smugglers’ Notch Resort ............................................................. 91 Spellbound Vermont . ......................................................... 45 & 62 SportStyle . .......................................................................................39 Stella Mae ..............................................................................17 & 44 Stern Center for Language & Learning . ....................................72 Stowe Association ..........................................................................51 Sunday Sales Guy . ........................................................................ 54 Sweeney Designbuild, LLC ...........................................................35 Sweet Grass Gallery & Gifts ........................................................47 The Automaster .............................................................................27 The Farmhouse Tap & Grill ..........................................................85 The Optical Center ........................................................................75 The Spot ................................................................................ 78 & 85 Timberlane Dental Group ............................................................74 Tom Moore & Sons Builders ............................Inside front cover University Mall . ..............................................................................34 Vermont Bed Store . ....................................................................... 14 Vermont Custom Closets . ...........................................................62 Vermont Frame Game................................................................... 29 Vermont Furniture Designs ........................................................... 2 Vermont Mortgage Company......................................................74 Vintage Jewelers ........................................................................... 45 Wake Robin.......................................................................................73 Windjammer Restaurant . ............................................................85 Windows & Doors by Brownell................................................... 41 WND&WVS ....................................................................................67 Yarn Vermont ................................................................................. 46

Fall 2015 | Best of Burlington 91

BURLINGTON BUZZ

by MIKE MORIN

A Chat With Claire Innes Marketing Director, Chittenden Solid Waste District

How does the Chittenden Solid Waste District contribute to the stewardship of Vermont by maximizing reuse and recycling?

Okay, I’m going to lay on the cheese here, but it’s all true.

Along with the mountains and maple trees, the lakes and wildlife, Vermonters of all stripes have fashioned this state into a slice of heaven. It’s up to each of us to keep it that way. Our district is made up of about 156,000 people and 6,000 businesses in Chittenden County. There are simply too many of us here to squander our resources and landscape by building more landfills for things that could have been recycled, reused, or composted. Our district set up the first single-stream recycling facility in the state. We provided grant money to help a local business set up a construction and demolition debris recycling center. We built a composting facility to handle food scraps and yard debris. We support product stewardship laws that make manufacturers responsible for collection and disposal, repurposing, and recycling of toxic or difficult-to-dispose-of items like paint, electronics, and other products. We work with schools, residents, institutions, and businesses to help everyone understand the value of turning the waste stream into a trickle.

92 www.bestofburlingtonvt.com

Recently Act 148, Vermont’s Universal Recycling Law, was passed.

Briefly describe how it affects consumers locally.

In our district, recycling has been mandatory since 1992. Now that it’s mandatory around the state, there’s greater awareness of the law and its value. The ban on food scraps in the landfill is perhaps the biggest change for most folks in our district, and we’re thrilled that more and more residents and businesses are welcoming the opportunity to embrace more sustainable practices.

How has the public embraced the Food Recovery Hierarchy aspect of Act 148?

More and more businesses in Chittenden County recognize the value to the community and the bottom line of sending food to food banks and farmers rather than the landfill. Additionally, more schools are setting up systems where kids can put aside their uneaten or unopened food or drink for others to eat. With childhood hunger being so pervasive in Vermont, this is one way that kids are helping to make things a little better for each other.

When you step away from environmental planning, how do you enjoy spending personal time in Vermont?

I am a ukulele nut and am lucky to be part of an extended clan of fellow musicians. I also love to hike, bike, and roam the roads on my motorcycle. W

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