/Best_of_Burlington_Summer_2011

BURLINGTON

BEST OF

Summer 2011

LIFE AND CULTURE IN THE CHAMPLAIN VALLEY

VOLUME 4 NO. 3 $4.95

Katharine Montstream Artist

Special Feature: Ice Cream Summer Flynn Garden Tour

Fall 2010 / Best of Burlington

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Contents F E AT U R E S

40

I Scream! You Scream!

We all scream for ice cream.

by Susan Nye

48

The New Winooski Waterfront

Revitalized downtown attracts residents and visitors alike.

60

by Mark Aiken

Flynn Garden Tour

A lovely way to spend a summer day.

by Nancy Humphrey Case

About the cover Bend in the River, Summertime by Katharine Montstream. Oil, 36� x 60�.

Page 14.

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Winter 2011 / Best of Burlington

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Departments 69

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Editor’s Note

8

Contributors

32 Community Spotlight

10 Online Exclusives 12 Gatherings

The Lake Swim.

by Sarah Zobel

54 What’s in Store

Vermont Furniture Designs.

by Sarah Tuff

14 Art Scene

69 Hot Spot

Katharine Montstream captures nature in her one-woman show.

The Farmhouse Tap & Grill.

by Pat Goudey O’Brien

by Jennifer Smith

18 Cooking Healthy Flavorful recipes using gardenfresh ingredients.

by Nina Lesser-Goldsmith

Burlington Wine & Food Festival.

74 Get Smart The Vermont Studio Center.

by Lori Ferguson

26 Vermont Views

Wildflowers on high.

by Lisa Densmore

by Toni Lolli

84 Happenings

22 What’s In

32

A calendar of events.

88 Burlington Buzz A chat with John Killacky of the Flynn Center.

by Mike Morin

38 Fun Summer shop,

d mmer an cal this su me. o h Keep it lo to y close la p d n a , dine

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BEST OF

BURLINGTON

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

Robin Gales John Gales Bob Frisch editor

Deborah Thompson ASSOCIATE EDITOR

Kristy Erickson PROOFREADER

Elaine Ambrose Art direction/Design

CW Design Solutions, Inc. advertising design

Janet Hutchens Design web design

Ryan Frisch advertising

Robin Gales John Gales (802) 295-5292 coffeetablepublishing@comcast.net Keep us posted Best of Burlington wants to hear from our readers. Correspondence may be addressed to Letters to the Editor, Best of Burlington, P.O. Box 1460 Quechee, VT 05059. Or e-mail editor@bestofburlingtonvt.com.

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

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

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Editor’s Note SUMMER FUN

A

fter a long, brutal winter and a very wet spring, it’s finally time to celebrate

warm weather with picnics, fireworks, hiking, and other outdoor

activities. Many area residents will welcome the season with a swim in

Lake Champlain. Read about the courageous individuals who dive in

to raise money for the Burlington YMCA on page 32. Or make the most of a beautiful day by taking a mountain hike in search of the wildflowers pictured in Lisa Densmore’s story on page 26.

We think the best way ever to celebrate summer is with an ice cream treat. Susan Nye takes us to favorite local spots and reveals some residents’ favorite flavors, combinations, and ice cream memories. Don’t miss out on all the fun toppings, sauces, recipes, and more beginning on page 40.

If you’re looking for a special way to spend a delightful summer day, plan on visiting the gardens of some local homes on the Flynn Garden Tour (page 60). You’ll see beautiful displays of flowers, trees, and shrubs as well as garden art, and perhaps you’ll be able to “borrow” some ideas for your own yard.

Burlington offers a range of exciting activities, and you won’t want to miss this year’s Wine & Food Festival on the waterfront on June 25 (page 22). Besides having the opportunity to sample many wines and attend wine seminars, local restaurants will be offering their favorite menu items. In this issue we’re also visiting the new Winooski waterfront (page 48). Discover how the downtown area has been revitalized with new condos, cafes, and other businesses.

We’re also stopping in at Vermont Furniture Designs, a company which embodies high-quality craftsmanship. Owner Arthur Weitzenfeld shares his vision and philosophy—not to mention his classic furniture—beginning on page 54.

Whatever you’re doing this summer, have a great time and bring Best of Burlington along. Enjoy!

Deborah Thompson Editor editor@bestofburlingtonvt.com

What are your favorite days of fall? Send us your photos and we’ll select our favorites to publish in the magazine and on our website. E-mail them to editor@bestofburlingtonvt.com.

Summer 2011 / Best of Burlington

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C o n tr i butors Paul O. Boisvert

Photographer Paul O. Boisvert was born and raised in Shelburne, Vermont. His love of photography began when his father gave him a Hero Imperial 120 camera when he was eight years old and continued through his school years. He began a full-time freelance photography business upon leaving school, and he now takes acclaimed photographs for The New York Times, Ski magazine, and many commercial clients as well.

Nancy Humphrey Case

Nancy is a contributor for The Christian Science Monitor and has been published in a wide 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.

Lisa Densmore

A three-time Emmy-winning television producer and host, Lisa Densmore has been a familiar face around New England for her work on PBS and for various sports and outdoor networks. An accomplished writer and photographer, she contributes regularly to over 30 regional and national magazines on various adventure travel, nature, and wildlife topics. She has written seven books, including Hiking the Green Mountains.

Tony Lolli

Tony Lolli is a freelance writer from Cabot, Vermont. He has written features for numerous magazines and writes monthly columns for Outdoors Magazine and the Northwoods Sporting Journal. He also writes for On the Water and NH & VT Outdoors Gazette. In this issue he writes about the Vermont Studio Center in Johnson, Vermont, where he was in residence during VSC’s 2009 Vermont Artists and Writers Week.

Susan Nye

A corporate dropout, Susan Nye left a 20-year career in international sales and marketing for the fun, flexibility, and fear of self-employment. She is a writer, speaker, entrepreneur, and cook. Susan’s work appears in magazines and newspapers throughout New England. Her favorite topics include family, food, and small business. For this issue Susan researched, interviewed, and sampled (someone had to do it!) for her feature on that most delectable summer treat—ice cream.

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

Online Exclusives Only at www.bestofburlingtonvt.com

Composting 101 Learn how to recycle your scraps into a rich, nourishing treat for your lawn and garden.

Killington Wine Festival Enjoy sampling wines from around the world at this weekend event.

Lund Family Center Update News about summer events and the recent agreement with the Vermont Children’s Aid Society to relocate the Kids-A-Part program to Lund Family Center.

and much more!

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Gatherings

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ENJOYING EVENTS AROUND TOWN

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The Green Mountain Environmental Leadership Awards presentation was held at the ECHO Lake Aquarium and Science Center recently. From left: Jim Fogler, president and publisher, FreePressMedia; Phelan Fretz, executive director, Echo Lake Aquarium and Science Center; Lori Fisher, Lake Champlain Committee; Richard Travers, Freeaire Refrigeration; Sarah Dopp, South Burlington Land Trust; Mike Townsend, executive editor, Burlington Free Press; Adam Silverman, editor of the Free Press Green Mountain section; Kathy Soulia, marketing and media maven, FreePressMedia. Photo courtesy Burlington Free Press by Ryan Mercer. 1. What a Great Idea! Award went to Richard Travers of Freeaire Refrigeration. 2. Sara Dopp, South Burlington Land Trust, won the Courage in Leadership Award. 6. Citizen Scientist Award went to Lori Fisher, Lake Champlain Committee.

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2

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7 Vermont hospitality industry professionals from across the state gathered at the Hilton Hotel in Burlington for the 28th Annual Vermont Travel Industry Conference. 3.

Seth Webb receives Marketing Excellence Award from Vicki Tebbetts on behalf of the town of Killington. 4. Bill Orleans, right, is recognized by Tom Shampnois and Dave Kaufman for VT Travel Person of the Year. 5. Ronda Berns and Joanne Priestly of Vermont Convention Bureau receive honorable mention for Marketing Excellence, with Vicky Tebbetts, center. 7. Morgan Goodyear, VTIC Scholarship recipient, with Vicky Tebbetts, Senior Vice President of the Vermont Chamber of Commerce and President of the Vermont Attractions Association.

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

Winter Fall 2010 2011 // Best of Burlington

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art scene sponsored by V ON BAR G EN ’ S J E W E L RY b y J ENN I F ER S M I T H

Katharine Montstream

Katharine Montstream’s Burlington is a wash of brilliant color, framed by a constantly changing lake and sky. Exploring the city on skis or bicycle, the vivacious artist searches out glimpses of beauty that she finds in winter storms, secluded riverbanks, and in the forest and fields of the Intervale.

Scouting Locations “It’s such an incredible resource!” she says of its small organic farms and wooded trails. “The Winooski River is so beautiful to me . . . I love the tangle of trees, and the little streams and brooks.”

The 350-acre natural area is the subject of her upcoming exhibit of oil paintings, which begins June 1 at the South End Arts and Business Association.

When SEABA approached her about a onewoman show, she immediately thought of the Intervale and its unusual blend of agriculture and recreation. In preparation for the exhibit, Montstream ventured out on early morning walks and moonlit skiing, carrying her camera to capture its changing moods. Even the most familiar trails brought her a fresh perspective. “Between the seasons and the weather, you could paint the same spot and it would look incredibly different from day to day. I went down there a few times in big storms because I just had to see what it looked like.” 4

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Capturing nature in her one-woman show

Opposite top: Katharine Montstream. Photo by Sylvie Dworshak.

Center: Quiet Morning, Split Rock.

Oil, 36” x 48”.

Bottom: April Snow at Cochran’s.

Oil, 16” x 20”.

This page, left: Single Track, Intervale. Oil, 30” x 30”.

Center row, left: March Fields.

6” x 6”.

Right: Adam’s Blueberry Bushes.

6” x 6”.

Bottom row, left: Still Waters, Lone Rock Point. Oil, 24” x 36”.

Right: Fall in the Intervale.

Oil, 21” x 28”.

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Burlington Views As an artist, Montstream is drawn to storms and squalls over calmer days, which she says can be “a little dull” compared with rain and dramatic weather changes. She brings Vermont’s dynamic elements to her canvases with highly textured skies and bright, unexpected color palettes. Her landscape paintings give the impression of movement, as many-hued clouds swirl across jagged horizons and brooding lakes. Montstream also relishes the untamed beauty of Vermont’s farms and forests, and her trees often blend into boldly colored groves bordering blurred, impressionistic fields abundant with life.

Right: Ridge, Looking North in April. Oil, 21” x 28”.

Below: Bend in the River, Intervale.

Oil, 48” x 60”.

For Montstream, the Intervale is a daily window on that wild, natural world and a haven within the city. In her upcoming show she opens that window to a community of art lovers and shares her sense that nature, even in Burlington, is dynamic, colorful, and always worth a second look.

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Opening reception is set for Friday, June 3, from 6pm to 8pm at the SEABA gallery at 404 Pine Street and will be on display throughout the month of June.

For more information, contact Montstream Studio and Gallery by e-mailing kmmstudio@gmail.com or visit SEABA online at http://seaba.com, (802) 859-9222.

Summer 2011 / Best of Burlington

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

The Best of Summer f l av o r f u l r e c i p e s u s i n g g a r d e n - f r e s h i n g r e d i e n t s

SUMMER IS A CULINARY DREAM.With so many splendid ingredients to choose from, it is almost overwhelming how much cooking potential arises! I always try to create dishes that complement each day—the weather, the mood, and whatever my body is craving. And of course I always try to use up my garden’s bounty. Whether you tend your own garden or pick from what looks best at the farmers’ market, the creativity and care that go into planning your daily menu should be joyful in summertime with all the ingredient choices available!

In mid August I always seem to have a cucumber explosion. Lucky for me, I find the cucumber one of the most versatile ingredients you can use on a hot summer day. These three recipes not only showcase the cucumber’s versatility but also embrace the cool and refreshing flavor of this wonderful vegetable. Enjoy the tastes of this brief season—hot days and cool nights only last for so long!

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Salmon Tartare with Quick Pickled Cucumbers This dish is all about the quality of the fish. It’s best to buy the freshest salmon you can find, preferably sushi-grade wild king salmon, but any good quality salmon you feel comfortable eating raw will do. Look for firm flesh and a bright, shiny color. If the fish is whole, you can look for clarity in the eyes and bright red gills. Mostly pay attention to the smell—if it smells too strongly of fish, it is probably not fresh enough. (Fresh fish should smell faint and sweet, not pungent.) If you need help determining which fish is the best, talk with someone in the seafood department; tell them you will be using it for a raw dish. They should steer you in the right direction.

For the quick pickles: 1 cucumber, sliced into thin coins 1 large shallot, sliced 2 cups ice 1-3⁄4 cups rice wine vinegar 3 Tbsp sugar 1 small piece fresh ginger (about 1-inch square) 1 clove garlic, smashed 1 ⁄4 tsp crushed red pepper flakes

1. Slice the cucumber (I use a mandoline) and shallot and toss them together with the ice in a large bowl. Set aside for 30 minutes.

This process helps keep the cucumbers crisp in the pickling process. Remove any remaining ice, drain the water, and place them in a heat-proof bowl and set aside.

2. Meanwhile, in a small saucepan combine the vinegar, sugar, ginger, garlic, and crushed red pepper. Bring the mixture to a boil and then reduce to a simmer. Simmer the mixture just long enough to dissolve all the sugar. Pour the hot liquid directly into the bowl with the cucumbers and shallots.

Make sure that all the vegetables are submerged in the liquid and set aside to cool.

When they have reached room temperature, transfer the pickles to the fridge. Eat later that day or up to 3 days later.

For the tartare and final preparation: 2 ⁄3 cup soy sauce 2 Tbsp sugar 1 Tbsp plus 1 tsp mellow white miso 1-1⁄2 tsp rice wine vinegar 1 ⁄4 cup water 8 oz fresh wild king salmon Scallion for garnish 1 ⁄4 tsp hot chili sesame oil

1. In a small pot, heat the soy sauce and sugar until almost boiling and the sugar is dissolved. Turn off the heat and add the miso, whisking gently until it is incorporated. Add the vinegar and water and set aside to cool.

2. Place the salmon in the freezer for 10 to 15 minutes before preparing. This helps firm up the flesh and makes dicing it easier. Use a sharp knife and carefully dice the salmon into 1⁄8-inch pieces; you may also choose to leave them in sashimi-style slices (pictured here).

3. Place the diced salmon in a mixing bowl with 1 tablespoon of the sauce. Mix well to coat. Taste and adjust the amount of sauce based on your preference. The extra sauce will keep in the refrigerator.

4. Arrange the pickles in an overlapping pattern on a large plate or serving platter.

Spoon the tartare next to the pickles and garnish with the sliced scallion and hot chili sesame oil. Serve immediately. 4

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Cucumber-Ginger Gin and Tonic Homemade cucumber water has endless uses, from salad dressings to sauce infusions to cool cocktails like this one. This light summer cocktail is the epitome of refreshment.

4 large cucumbers, peeled and chopped into chunks 1 tsp kosher salt Cheesecloth

To make cucumber water: 1. Place the cucumbers and salt in the bowl of a food processor and pulse until pulpy.

2. Place a piece of cheesecloth in a mesh strainer set over a large bowl. Add the cucumbers from the food processor. Place the bowl in the refrigerator for 12 hours.

3. After 12 hours, discard the cucumber pulp. Do not squeeze excess liquid from the cheesecloth; this will make the cucumber water cloudy. Reserve cucumber water and use within 2 days for best flavor.

To finish making the drink:

1 small piece fresh ginger (about the size of a nickel) Ice 2 oz good quality gin 4 oz cucumber water Good quality tonic water (we love Q-Tonic) Fresh cilantro sprigs to garnish

Grate the ginger into a lowball glass using a microplane grater. Fill the glass with ice. Pour the gin and then the cucumber water over the ice and top off the glass with the tonic water.

Garnish with a sprig of fresh cilantro. Enjoy on a hot summer afternoon!

Cucumber and Feta Salad with Red Onion This easy-to-prepare dish is the perfect contribution to any summer gathering or potluck. It’s also the perfect way to use up cukes if they’re coming out of every inch of your garden!

4 large cucumbers 1 ⁄4 red onion, thinly sliced 2 Tbsp fresh chopped parsley Juice and zest of 1 lemon 2 Tbsp red wine vinegar Olive oil as needed Kosher salt and fresh cracked black pepper 4–6 oz fresh goat feta

1. Prepare the cucumbers by peeling them and slicing them in half lengthwise. Cut each half into 1⁄4-inch half-moon slices and transfer them to a large mixing bowl.

2. Combine the onion, parsley, lemon juice and zest, and vinegar.

Toss well to combine.

3. Add olive oil a couple of tablespoons at a time, mixing well and tasting after each incorporation. Add enough oil so the acidity of the vinegar is cut but not overpowered. Season to taste with salt and pepper. Add the feta and lightly toss together when ready to serve.

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

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Burlington Wine &

Featured in the Food Tent n

T he Farmhouse Tap & Grill, www.farmhousetg. com, (802) 859-0888

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iguel’s on Main, www.

M miguelsonmain.com, (802) 658-9000

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ealthy Living Natural H Foods Market, www. healthylivingmarket. com, (802) 863-2569

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aroline’s, www.caro C linesvt.com, (802) 899-2223

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T he Belted Cow Bistro, www.beltedcowvt.com, (802) 316-3883

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American Flatbread, www.americanflat bread.com, (802) 496-8856

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T he Bluebird Tavern, http://bluebirdvermont. com, (802) 540-1786

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T he Essex, www. vtculinaryresort.com, (802) 878-1100

Above: Wine lovers check their festival guidebooks just inside the front gate.

Right and opposite top: Three dozen winemakers and importers offer over 250 different wine tastings in the 100x100-foot wine tent. Opposite bottom: Miguel’s On Main, one of eight of the most popular area restaurants, was a hit last year with their “ceviche.” Miguel’s will return again this year.

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& Food Festival

W h at ’ s In

by LORI FERGUSON P h o t os b y R i c k Nor c ross

DON’T MISS THIS EXCITING SUMMER EVENT “I cook with wine, sometimes I even add it to the food.” –W.C. Fields

g Gourmands take note! On Saturday, June 25, Burlington’s beautiful Waterfront Park will be the stage for an epicurean’s dream.

At 11:30am, the second annual Burlington Wine & Food Festival opens to the public, and according to festival organizer Mike Stolese of the Vermont Wine Merchants Co., the event is one you won’t want to miss. 4

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Bigger & Better

Food Galore

“Last year’s festival was great, and this year is going to be even better,” asserts Stolese. “For starters, we’ve got more variety in wines and restaurants than last year.” According to Stolese, the festival will feature nearly three dozen winemakers and importers offering more than 250 fine wines from around the world. “We’ve even got a sake booth this year,” he notes.

Stolese has also invited a wonderful assortment of celebrity vintners, master sommeliers, and noted chefs to present seminars throughout the day. Among this year’s headliners are Kevin Cleary, head chef and owner of Burlington’s L’Amante Ristorante (www.lamante.com); Tia Keenan, a New York Citybased fromager and food consultant; and Sommelier Bernard Sun, corporate beverage director for the famed Jean-Georges Vongerichten’s four-star restaurant group and winner of the 2010 James Beard Foundation Award for Best Wine Service.

“The seminars are entertaining and informative,” says Stolese, “and a great deal, as entry to all of them is included in the admission ticket.”

The festival promises a wonderful culinary experience as well. The wine tent will feature a delightful assortment of Vermont artisanal breads and cheeses, presented by regional vendors that Stolese allows to exhibit free of charge, while the food tent will showcase delicious offerings from eight of the area’s finest restaurants: The Farmhouse Tap & Grill, Miguel’s on Main, Healthy Living Natural Foods Market, Caroline’s, The Belted Cow Bistro, American Flatbread, The Bluebird Tavern, and The Essex. “The festival is a great way to promote the restaurants in town,” says Frank Pace of Healthy Living Natural Foods Market. “We had a great turnout of ‘foodies’ last year; the event was a really good showing for the city.”

Festival organizer Mike Stolese concurs. “The festival is good for Burlington, good for the waterfront, and good for the restaurants and merchants,” he enthuses. “We’ve got a beautiful setting, live jazz music, and fabulous wines and food. What could be better?”

Admission to the festival is $50 per person in advance,

Top photos: In addition to the wealth of wine tasting, celebrity vintners, master sommeliers, and noted chefs will present an ongoing series of entertaining and informative seminars throughout the festival. Above: Festival merchandise such as wine totes and glasses are available, and in the background, the Burlington Sunrise Rotary’s Imagination Library Silent Auction takes place.

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$60 at the door. Attendees receive wine tastings, a souvenir wine glass, a restaurant food token, food and wine seminars, and an array of Vermont artisanal breads and cheeses to sample. The festival also includes an extensive silent auction to benefit the Burlington Sunrise Rotary’s Imagination Library program, which provides free books to Burlington children from birth to age five. Last year’s auction featured over 50 items and raised $5,000 for the charity. Only 1,000 tickets will be sold for each festival session: 11:30am to 3:30pm and 4:30pm to 8:30pm. For tickets, call the Flynn Center for the Performing Arts box office, (802) 86-FLYNN.

New This Year!

This year’s festival has an added twist: a new Friday night, prefestival concert—Wine, Women & Song—at Higher Ground in South Burlington (www.highergroundmusic.com).

This special evening with actress/ singer/songwriter Rebecca Pidgeon and Deborah Brenner, author of Women of the Vine and founder of the Women of the Vine Cellars label, includes a tasting of six to eight wines along with a selection of Vermont artisan cheese, a copy of Pidgeon’s CD, a copy of Brenner’s book, and a 45-minute concert. Doors will open at 6:30pm. Tickets are $40 and can be purchased through Higher Ground.

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Wildflowers

High

on

d i s c o v e r b r i l l i a n t TRAILSIDE b l o o m s

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VERMONT VIEWS S tor y a n d P h otos b y L I S A D E N S M O R E

It’s a harsh life at 4,000 feet above sea level, at least in New England. Even at 3,000 feet conditions can be extreme depending on how exposed the place is. Yet each summer, delicate flowers open to the sun along the trails and across the rocky ridges.

Some of these precious beauties are endangered species, isolated 10,000 years ago from similar plants much farther to the north when the massive glaciers of the Ice Age receded. Others are common.

Sometimes it’s hard to tell them apart. 4

Main photo: Black-eyed susan. Right, from top: Sheep laurel, bluets, mountain sandwort.

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Head for Higher Ground Conservation groups warn hikers and backpackers never to pick these fragile flowers and to tread carefully around them. It’s hard to comprehend how a plant can be tough enough to endure lengthy stretches of subzero temperatures and frigid winds, yet be so susceptible to man. One crushing step from a hiking boot, and it might be gone forever.

Locals joke there are two seasons up high, winter and July. It’s a short growing season in the mountains, but a showy one. Some wildflowers poke singularly from around a rock. Some speckle the ground in shades of white, blue, and pink. Others briefly transform monochrome bushes into humps of colorful hues. While the wildflowers of summer are not the first to bloom, they are among the showiest and most plentiful, rushing to pollinate and bring forth fruit and then berries and seeds before temperatures drop below freezing again.

While we tend to lump all high habitat into the category “alpine zone,” within that zone there are alpine bogs,

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Top row, from left: wood aster, devil’s paintbrush, New England aster, purplefringed orchid. Middle row: Dogwood, alpine goldenrod, bird’s foot trefoil, wood sorrel. Bottom right: Three-toothed cinquefoil.

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Resources

Wild lowbush blueberry.

which support different flora than the arid alpine rocks and crevasses. In addition, the wooded trails leading to the tundra are bordered by a myriad of wildflowers short and tall. Here’s a sampling of the many blooms you’ll see if you hike to higher ground this summer.

Hiking the Green Mountains

by Lisa Densmore (FalconGuides, 2009), www.DensmoreDesigns.com Identify the flowers: Wildflowers of Vermont by Kate Carter (Cotton Brook Publications, 2005), www.wildflowersofvermont.com Get involved: Green Mountain Club, www.greenmountainclub.org

Finding the Flowers Vermont has only five true alpine zones on Mount Mansfield, Camel’s Hump, Mount Abraham, Lincoln Peak, and Killington Peak. The largest is atop Mount Mansfield, which has more than 200 acres of tundra stretching from the forehead to the Adam’s apple. Wildflower watchers can choose from several approaches. The most popular are the Sunset Ridge Trail and the Maple Ridge Trail from the west and the Long Trail from the north. You can also drive up the toll road at the Stowe Mountain Resort to the tree line and then walk the last mile to the summit.

The other bald tops and cliff areas throughout the state are home to a plethora of wildflowers too. You can also find meadows of blooming flora on the dormant ski trails and clearings around fire towers.

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COMMUNIT Y SPOTLIGHT

by SARAH ZOBEL P hotos courtesy Burlington Y M C A

The Lake Swim a fund-raising event for the local ymca

Swimmers and their support kayakers await the start of the race.

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Spending a Saturday in August swimming 10,000 laps in the waters of Lake Champlain—who other than the mythical Champ would do that? Quite a few people, it turns out—all participants in the Greater Burlington YMCA’s annual Lake Swim.

The noncompetitive eight-mile swim covers almost half the distance of an English Channel crossing, but without the cold temperatures and strong currents. It draws both local swimmers and visitors from around the United States and Canada.

For safety, every participant is accompanied by at least one support person in a boat, usually a kayak. 4

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Above: A last-minute check of safety equipment before heading out onto the water is important. Below and right: Swimmers and kayakers eagerly await the horn to signal the start of the race.

A Personal Challenge Two-time Lake Swimmer Ilana Weinstein, 30, describes it as a “mental marathon.” Weinstein, of Montreal, explains, “For the most part, you’re alone with your thoughts and it’s quite the emotional roller coaster. There are moments of feeling as strong as you ever have, and moments of feeling so discouraged as the waves are tossing you around like you’re in a washing machine, despite your best efforts.” But rather than give up, Weinstein learned how to make the miles pass: “When I was feeling discouraged, I sang songs to myself in bubbles and repeated my personal mantras to help me focus and feel strong.”

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Above: Friends and family wait for the swimmers to return. Inset: The race’s youngest participant. moving both the start and the finish line to the Y’s Camp Abnaki in North Hero. Held also decided to offer alternatives to the eight-mile Adds Weinstein’s swimming partner Mitch Katz-

distance. In 2009, she added a four-mile swim

Zeitlin, 44, also of Montreal, “It’s like the perfect

and four- and eight-mile relays. Those were suc-

movie—you laugh, you cry.”

cessful, so this summer, the Lake Swim’s 15th

The Lake Swim was originally a straight-

anniversary, swimmers can choose among one-,

line crossing. Participants would be boated to

two-, four-, and eight-mile lengths, and relays at

Willsboro, New York, and then swim more or

all distances. Held says she’s hoping area swim

less directly across the broad lake to Oakledge

teams will find the different options appealing

Park in Burlington. But the combination of

and decide to join in.

distance and the uncertainty associated with

“It’s an endurance event,” says Paige Mc-

wide-open water scared away all but the most

Cormick, 25, explaining that she can’t do yoga,

avid swimmers, explains Jaimie Held, the Y’s

so she swims as a form of meditation in motion.

director of aquatics. It was also challenging for

“But everyone is very encouraging and just

bystanders who wanted to cheer on the swim-

happy to be swimming with others who also

mers. So three years ago she changed the route,

love to swim because it’s fun. We aren’t doing

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this to beat a time clock or each other—we just love to swim.” McCormick, of Burlington, teaches swimming at the Y, but before last year’s event she had never swum more than a mile in open water, so she planned in advance to stop after four miles. She hopes to swim all eight this summer.

In the water next to McCormick last August was another Y swim teacher, Laura Gould, of South Burlington. Gould, 24, also works at Vermont Children’s Hospital and had competed in the 10-mile Kingdom Swim in Lake Memphremagog just a month earlier. She committed to the Lake Swim almost spontaneously, registering only the Thursday before.

Ilana Weinstein notes some of the benefits of swimming in open water, including being able to breathe relatively easily since there’s no chlorine to inhale. Like other participants, she finds swimming in the lake meditative and observes that it “can’t be compared to swimming eight miles’ worth of laps in a pool, which makes me feel like a hamster on a wheel.” The cold water also motivates Weinstein to swim faster than she would in a pool.

Fund-raising Fun More than an endurance challenge, however, the event serves as the main fund-raiser for the Y’s aquatics programs, which include swim teams, lessons, and adaptive activities. The Y’s policy is that no one will ever be turned away from their aquatics programs because of inability to pay, says Held. The proceeds from the Lake Swim— the programs’ only fund-raiser—have allowed that policy to continue. Lake Swim participants must contribute a minimum of $300 to participate, but they can choose whether they want to solicit donations from others or pay the fee themselves. Prizes are given in special catego-

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Sweet victory! Two swimmers are elated after completing the 8-mile swim. ries, including to the person who raises the most money and the person who travels the farthest to participate.

Through teaching at the Y, Laura Gould sees firsthand the impact of this fund-raiser on area families. “Swimming is not only a sport for all ages,” Gould says. “It’s a lifesaving skill, and everyone should have the right to learn.”

During the Lake Swim, safety is paramount. A roaming boat charts the course; the Coast Guard, Grand Isle rescue and fire departments, and a New York rescue crew stay out on the water until the last swimmer finishes. In addition to keeping an eye on participants, the Coast Guard begins the Lake Swim and makes the decision to cancel if the waves are too high or the wind is too strong. Just those kinds of conditions in 2010 meant a last-minute revision to the course; rather than the planned out and back, swimmers essentially did mile-long laps around the bay between North Hero and Grand Isle that’s known as The Gut. This year’s Lake Swim will take place Saturday, August 13, at 8am. Held says she is always in need of volunteers—whether to assist on shore or, most importantly, serve as support to swimmers by paddling alongside them. Support kayakers keep swimmers on course, feed and water them, and call for help as needed. (KatzZeitlin tipped his hat to his own support team members, claiming that after six hours riding in kayaks in substantial waves, they were sorer the next day than he was.) Held is also seeking corporate and in-kind donations. If you’re interested in helping out or would like more information about the Lake Swim, contact Jaimie Held at jheld@gbymca.org or (802) 862-9622.

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For shopping and things to do this season support

local businesses

Lake Champlain Ferries Four ferry crossings on Lake Champlain.

• Grand Isle, VT–Plattsburgh, NY: Open 24 hours daily • Burlington, VT–Port Kent, NY: Open mid June–Columbus Day • Charlotte, VT–Essex, NY: Open all year, ice conditions permitting • Chimney Pt., VT–Crown Pt., NY: Open 24 hours daily Public cruises and private charters available during the summer season.

1 King Street Burlington, VT (802) 864-9804 www.ferries.com

Jamie Two Coats A magical place in the heart of Shelburne Village filled to the brim with your favorite things! Beautiful dolls, wonderful wooden toys, fun dress-up, creative art supplies, Lego, Playmobile, and Bruder trucks. A great place to pick up that lastminute birthday gift. Mon–Sat 10am–6pm; Sun 11am–5pm.

The Vermont Farm Table Store

54 Falls Road Shelburne, VT (802) 985-3221

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

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

Shore Acres Inn Shore Acres Inn and Restaurant sits in the heart of the Lake Champlain islands directly on the shores Lake Champlain.

Guests will enjoy the panoramic views of the Green Mountains and Lake Champlain. Situated on 50 acres, Shore Acres has 23 lakeside rooms with a lakefront dining room. Just 35 minutes from Burlington. It’s an experience worth the drive.

237 Shore Acres Drive North Hero, VT (802) 372-8722 www.shoreacres.com

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PhotoGarden PhotoGarden carries Canon, Nikon, Olympus, Leica, and Lumix cameras as well as a large selection of camera accessories. Stop by and experience superior customer service and top-quality printing services, including large wall prints and canvases. Be sure to check our website to order prints, cards, and photo gifts from home.

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

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

Tasting and tours daily, 11am–5pm.

Designers’ Circle Jewelers

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

Taking your ideas and creating a one-of-a-kind moment that lasts a lifetime. Designers’ Circle Jewelers: Your Custom Design Studio.

52B Church Street Burlington, VT (802) 864-4238 www.vermontjeweler.com

ECCO ECCO is Burlington’s original designer boutique with the best selection of premium denim and dresses around.

ECCO has all of your favorite brands, including 7 For All Mankind, Citizens of Humanity, Paige, Joe’s, AG, Velvet, James Perse, Michael Stars, Theory, True Religion, DL 1961, BCBG, Splendid, and Ella Moss . . . your favorite store since 1992.

Come see us today!

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

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common ground |

by linda a. odum

i scream!

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By Susan Nye

W

hen temperatures soar, is there anything better than a cool and creamy ice cream cone?

I inherited my love of ice cream from my dad. On hot summer evenings throughout my childhood, he would shout, “Who wants ice cream?”

Like a herd of water buffalo, kids and dogs thundered out of the house and into our big blue station wagon. Off we would go to the Gray House for homemade ice cream.

Their chocolate chip ice creams were the best, packed

you scream!

we all scream for ice cream with tiny nuggets of real chocolaty goodness. Except for my little brother (he stuck with “choooc-lat”), we all had one or more scoops of chocolate chip, mocha chip, mint chip, and/ or black raspberry chip. Our two dogs always got to finish my mom’s cone and steal licks from inattentive children.

Legends, Myths & History Some suggest that the infamous emperor Nero was slurping Italian ices while he fiddled and Rome burned.

The Romans carried snow and ice down from the mountains and stored it in caves for cool summer treats.

While various ancient sources write about fruity ices and iced cream, Nero’s indulgence was probably not the gelato or Italian ices we crave today. Although he may have enjoyed a frosty snow cone or two, his cool summer treats were most likely honeyed fruit juices with a few chunks of ice.

The frozen confections we love today evolved slowly. The earliest ices were made in tins filled with honeysweetened fruit juices. The tins were submerged in ice baths and then shaken and stirred to icy perfection.

By the mid-1700s, recipes for ice creams, gelato, and sorbet were popping up in cookbooks in Italy, France, and England. Ice cream became a favorite dessert of the rich and

powerful in both Europe and the American colonies. Thomas Jefferson served ice cream in the White House, and Dolly Madison made sure it was served at her husband’s inaugural ball.

Ice Cream for All Thanks to the invention of the handcranked ice cream churn in 1843, anyone and everyone with a backyard could make the once labor-intensive treat in less than an hour. Housewife Nancy Johnson developed this wonderful gadget. Lacking the resources to bring it to market, Mrs. Johnson sold her patent to a Philadelphia kitchen wholesaler for $200. Families across America bought the machine, and ice cream quickly became a summer sensation.

A few years later, dairyman Jacob Fussell made it even easier to enjoy ice cream. He used industrial-sized versions of Mrs. Johnson’s churn to make ice cream and sold it by the quart for 25 cents. A new industry was born. 

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The United States is the ice cream capital of the world.

The average American consumes around 24 quarts of ice cream each year. Sunday is the busiest day for ice cream sales.

you say

gelato

From ice cream to frozen yogurt to gelato and sorbet, there are a lot of options to keep you cool in the summer. Creamy and oh so decadent, today’s premium and superpremium ice creams are very similar to the ones your parents and grandparents enjoyed as kids. In contrast, many large manufacturers and chains slowly but surely reduced their ice creams’ fat content and increased the amount of air whipped into their products.

They may be cold and sweet, but they lack the luxurious taste and texture of old-fashioned ice cream.

If you have tasted Italian gelato, chances are pretty good that it was love at first bite.

Gelato has a lower fat content than American ice creams, has a lot less air whipped into it, and is served at a slightly warmer temperature. Together, these three factors combine to create wonderful, intense flavors. The chocolate is more chocolaty, the strawberry more strawberry-y, and well, you get the picture.

Ice Cream Story: My father had a gelateria when I was a kid. Every night after I did my homework, he’d give me a couple of scoops. One night when I was 10 or 11, I kept going back for more. On the fourth trip back, he gave me an enormous bowl. It must have been 20 scoops.

I ate it all!

To most Americans, it’s soft-serve ice cream— but to Vermonters, it’s known as a creemee.

A summertime favorite, creemees were invented by the father and son team who founded Dairy Queen. While they have a fair amount of air whipped into them, creemees, like gelato, have a lower fat content and are served at a slightly warmer temperature.

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Carlo DePrato, Ice Cream Maker Leonardo’s Italian Gelato & Sorbet (www.leonardosgelateria.com)

A Cup or a Cone ?

The question did not exist until the late 1890s, when a Wall Street pushcart vendor realized his ice cream profits were dwindling because customers kept breaking or wandering off with his dishes. He solved the problem with edible pastry cups. Today most ice cream parlors and stands offer customers the choice of a waffle or cake cone, but is there really any question?

As the name implies, frozen yogurt is made with yogurt, usually in combination with milk and cream. It’s wonderful, with a bit of tang, but if you are looking for health food, throw

some nonfat yogurt in the blender with frozen fruit and whip up a smoothie. It won’t taste like frozen yogurt, but it is yummy and a nice way to start your day.

Sorbet on the other

hand is made without any cream or milk. Instead, sorbets combine sweetened fruit purées and juices and are sometimes made with wine, champagne, or a liqueur.

Dressing It Up . . .

Favorites to Sprinkle On or Smoosh In!

Sprinkles and Much More

Some might call them sprinkles, but New Englanders know better. Those lovely little chocolate pieces are jimmies. A candy maker in Brooklyn claims credit for their invention, but if you grew up in New England, especially Boston, an ice cream cone wasn’t an ice cream cone without jimmies. And only real chocolate would do, never the waxy imitation stuff.

Steve Herrell took ice cream and jimmies (sprinkles if you must) to a whole new level when he opened an ice cream shop in Somerville, Massachusetts, in the early 1970s. Steve’s Ice Cream served super-rich premium ice cream and customized each and every dish or cone with a variety of yummy add-ins. Heath Bars, M&M’s, Oreo cookies, and lots of other good stuff were chopped up and smooshed into the ice cream.

Boyhood friends Ben Cohen and Jerry Greenfield took this idea one step further when they began making Ben & Jerry’s ice cream and opened their first shop in an old garage in Burlington. Instead of smooshing bits of cookies, candies, and nuts into their frozen treats one customer at a time, they swirled sauces and yummy treats into their ice creams during production. While most were pretty descriptive, the names for some were as fun and fanciful as the flavors. Cherry Garcia, Chunky Monkey, and Imagine Whirled Peace come to mind.

Jimmies, of course!

Rainbow sprinkles (if you insist) Crushed Oreo cookies Crushed chocolatecovered pretzels Bits of homemade brownie Toasted coconut M&M’s (the minis if you can find them!)

Mini chocolate chips

Favorite Combinations: I like it pretty simple; I’m not a sauce person. My mom always makes me an ice cream pie for my birthday— Coffee ice cream in an Oreo cookie crust with chopped Oreos on top.

Hannah Kearney, Mogul Skier, Olympic Gold Medalist & Vermont Native U.S. Ski Team, (www.usskiteam.com)

Chopped up Heath Bars Chopped up Reese’s Peanut Butter Cups Toasted and chopped nuts of all kinds: walnuts, almonds, pecans, macadamia The list goes on and on!

Ice Cream Story: My Uncle Morgan sold ice cream out of an old Ford Falcon in Burlington. He cut it in half, gutted it, and turned it into an ice cream cart. I worked for him when I was a teenager. It was a great experience, hanging out on Church Street and scooping ice cream.

Grace Potter, Musician & Vermont Native Grace Potter and the Nocturnals (www.gracepotter.com)

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Drink It Down

An old-fashioned favorite, the first ice cream soda was a happy accident. An enterprising soda salesman ran out of ice at a fair and borrowed some ice cream from the tent next door. The new concoction was an instant hit. If you haven’t had one in a while, ice cream sodas are terrific thirst quenchers on a hot day.

Favorite Flavor: We only make it in the summer, but our Peanut Butter Brownie is off the charts.

Gerry Sundberg, Ice Cream Maker, Island Ice Cream (www.islandhomemadeicecream.com)

The Classic Ice Cream Soda A scoop or two of ice cream, a dollop of syrup, and club soda are all you need for this traditional summer treat. Mix it up with different flavors of ice cream and syrups. Serve your sodas in those heavy, old-fashioned soda fountain glasses. They’ll be almost too pretty to drink . . . almost.

Black Cow You might know it as a root beer float.

Add a scoop or two of vanilla ice cream to a glass of root beer and enjoy a treat straight from a 1950s carhop.

Purple Cow See above but with grape soda! In fact, the variations are endless.

Try one with cola, orange soda, ginger ale, or lemonlime soda.

Thick and Creamy Frappes The rest of the country calls them milkshakes or malteds but not New Englanders. Throw a few scoops of your favorite ice cream in the blender; add a little syrup and a splash of milk. It will take you right back to junior high (but without the pimples).

For more grown-up tastes, add a scoop of lemon or lime sorbet to your next daiquiri or cool down your margarita with a little strawberry sorbet.

Frappes

Ice Cream Story: I grew up in Montpelier and we used to ride our bikes to the Dairy Creme. The ice cream was so sweet there were always bees buzzing around.

We’d lick our cones and fight off the bees.

Chris Lyon, Merchandising Manager City Market (www.citymarket.coop)

Brown Cow

Favorite Combinations: I love milkshakes. We have something we call a Go-Go Shake.

It’s a milkshake with a shot of coffee. Hazelnut and espresso are my favorites.

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Eric Lampman, Chocolate & Ice Cream Maker Lake Champlain Chocolates (www.lakechamplainchocolates.com)

Easy Vanilla Ice Cream

Get Saucy

In the late 1800s, ice cream sodas were quite popular, but most states banned the sale of fizzy sodas on Sunday. Unwilling to forgo Sunday trade, clever soda fountain owners concocted an alternative treat with ice cream and syrup, but no soda. The sundae was born.

Ice cream pairs beautifully with a dollop of sauce!

Hot Fudge Hands-down everyone’s favorite is hot fudge. Mix it up with a dollop of espresso, amaretto, or orange liqueur. Or spice it up with a pinch of cinnamon, cardamom, or cayenne pepper.

Warm Caramel Sweet and buttery, a real contender, especially if you add a touch of bourbon or a few toasted pecans.

Root ’n Tutti Summer Fruity Fresh, local fruit is wonderful on ice cream.

Add a touch of honey and raspberry or orange liqueur to strawberries, blueberries, or raspberries. Or toss chunks of ripe peaches with a little sugar and raspberry purée.

And just for grownups, liqueurs are lovely over ice cream. Drizzle

hazelnut liqueur on chocolate ice cream, coffee liqueur on coffee ice cream, or Irish cream on vanilla.

It’s called a café glacé in France or an affogato in Italy. Either way, pour a shot of hot espresso (decaf is okay) over vanilla ice cream for a not-toosweet, creamy coffee treat.

This vanilla ice cream recipe from Amy Huyffer at Strafford Organic Creamery is not as rich as Strafford’s ice creams but is quick to make and ideal for a brownie sundae.

Makes about 1-1/2 pints

1 pint half & half 1/3 cup sugar Splash of vanilla 1. Whisking constantly, slowly add the sugar to the half & half. Whisk in the vanilla. Cover and refrigerate until the mixture is very cold.

2. Give the mixture one last whisk and pour it into an ice cream machine.

Freeze according to the manufacturer’s instructions.

3. Transfer to a plastic container and store in the freezer until it sets and you’re ready to serve. If the ice cream is rock hard when it comes out of the freezer, put it in the refrigerator for 20 to 30 minutes. It will soften a little and be easier to scoop.

Hot Fudge Sauce A family favorite from the Lampmans at Lake Champlain Chocolates. They serve this sauce on top of angel food birthday cakes as well as ice cream.

Makes about 1-1/2 cups

1/2 cup heavy cream 3 Tbsp sweet butter, cut into small pieces 1/3 cup granulated sugar 1/3 cup dark brown sugar Pinch salt 1/2 cup sifted Lake Champlain Chocolates Unsweetened Cocoa 1. In a saucepan, stir the cream and butter over medium heat until the cream just comes to a boil. Add both sugars and stir until dissolved.

Reduce heat and add the salt and cocoa. Stir briskly with a whisk until smooth. Remove from the heat.

2. Serve immediately or reheat slowly, stirring frequently in the top of a double boiler over hot water or in a saucepan over very low heat.

Top 10 Flavors

Vanilla, by a long shot, followed by Chocolate Butter pecan Strawberry Neapolitan Chocolate chip French vanilla Cookies & cream Vanilla fudge ripple and finally, Praline pecan.

It takes an average of 50 licks to polish off a single-scoop ice cream cone.

Favorite Combinations: My favorite combination? Ice cream and a spoon! For a special dessert, I love Ginger ice cream with Bananas Foster!

Amy Huyffer, Ice Cream Maker Strafford Organic Creamery (www.straffordcreamery.com)

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mix it up

The combinations are endless.

For some oldfashioned fun, try a banana split.

Favorite Flavor: At the moment, Raspberry Chocolate Chip Sorbet. We make it with big shards of chocolate. Sam’s Creamy Chocolate Chip (named for my son) is a close second.

Michael Lesser, Ice Cream Maker Leonardo’s Italian Gelato & Sorbet (www.leonardosgelateria.com)

Split a banana down the middle and put each half into a banana-split glass. Add a scoop each of vanilla, chocolate, and strawberry ice cream.

Top each scoop with a spoonful of sauce, typically chocolate on vanilla, caramel on chocolate, and strawberry on strawberry. Add a dollop of whipped cream, a sprinkling of chopped peanuts, and a bright red maraschino cherry.

A festive dessert for a crowd—make your own sundaes!

If you’ve got a big group coming over for a summer cookout, make dessert easy. Buy some great ice creams, make or buy some wonderful sauces, put out bowls of crushed cookies and candies, and whip up some cream. Then let your guests build their own individual and magnificent sundaes.

Knickerbocker Glory

Favorite Combinations: I love a real banana split.

Chocolate and bananas are a wonderful combination.

Susan Reid, Baker King Arthur Flour (www.kingarthurflour.com)

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Favorite Creemees in Burlington and Beyond

D.I.Y. With all the wonderful ice creams, gelatos, and sorbets available, you might wonder why on earth you would want to do it yourself— especially if you have a bunch of funny but maybe not-so-delicious memories of working a hand-cranked machine and salty, not-quitecold-enough ice cream.

When you make your own ice cream, you can stay plain and simple or experiment with exotic combinations. Can’t find kiwi chocolate chip sorbet or double espresso latte gelato at

A summer tradition in Vermont.

the supermarket? Not a problem when you make your own.

Or maybe you want to recapture some of those fun and funny moments when you made ice cream with your grandfather. You can still find old-fashioned, hand-cranked bucket freezers. They are a bit of a production with ice and rock salt, but they’re great for making big batches of frozen confections and family memories.

A simpler answer to homemade ice cream is one of the new ice

cream makers that use a super-cold canister to freeze your icy treat.

They come in both hand-crank and electric versions. There are even models that make creemees soft serve. With little fuss or bother, you can make ice cream or sorbet in about 20 minutes, and cleanup is a snap.

Whether you make it yourself or buy your favorite flavor by the cone, cup, pint, or quart, there is no such thing as too much ice cream. Especially in the summer!

Beansie’s Bus at Battery Park in Burlington Q Tees in Burlington’s Old North End Ray’s Seafood in Essex Junction Rocky’s Pizza and Ice Cream in Essex Junction and Williston Joe’s Snack Bar in Jericho Seb’s Snack Bar in South Hero

What’s a Brain Freeze?

Also known as an ice cream headache, a brain freeze happens when something very cold hits a nerve center on the roof of your mouth. The nerves signal the blood vessels in your head, telling them to expand, which gives you a headache for a minute or two. To avoid brain freeze, savor your ice cream and eat it slowly.

You’ll enjoy it more and avoid the headache.

Five percent of all ice cream eaters (I’d expect more!) admit to sharing with their pets.

Cuisinart ice cream maker

Don’t forget your favorite bowls Donvier ice cream maker

Find many more of your neighbors’ favorite flavors and ice cream memories online at www.bestofburlingtonvt.com.

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by MARK AIKEN

THE NEW

Winooski Waterfront

r e v i ta l i z e d downtown at t r a c t s residents and visitors alike

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I have lived in Vermont for 30 years, and I thought I knew Winooski. Like many people who live nearby, I know “Onion City� as the community we drive through on the way to Burlington from Colchester or Essex.

Ken Braverman, a local partner in Winooski’s downtown development project, says, “My biggest frustration is just getting people out of their cars.”

Mr. Braverman, I stopped recently and got out of my car—and I’m glad I did. Thanks to a 900-space parking garage, there were plenty of spaces on the street. Gone was the traffic-clogged Main Street of a decade ago; I was greeted instead by a smooth-flowing roundabout with streetlamps, granite curbs, and wide sidewalks.

Past The Cascades condominiums and overlooking the Winooski River is the Riverwalk, where I saw a family walking their dog and a mountain biker heading toward the 100-acre Casavant Natural Area just beyond the walkway. Spring runoff crashed and roared over the falls between the Champlain and Chase Mill buildings, woolen mills of years past. I turned back and passed the bus stop. There was a small crowd—several college students carrying backpacks, a few professionals wearing wingtips and carrying briefcases on their way to work (perhaps at the hospital or a bank), and three women wearing brightly colored scarves around their heads and shoulders. Beyond the bus stop, I stepped into Cupps, the new bakery and café, where I ordered a cup of black

bean soup and was given a huge bowl and a large piece of sourdough.

My stop was worth it—Winooski has grown up, and I almost missed it.

Evolution of a Downtown Winooski’s new look is smart and savvy, but at the same time it’s traditional, which should help it shed its reputation as an overlooked younger sibling in Chittenden County. Winooski’s woolen mills closed in the 1950s, and it wasn’t until the ’70s that the city attempted to shift gears. The urban renewal effort relocated residents and razed some mill housing but failed to revitalize the city.

Although the transformation of the Champlain Mill to a shopping mall, a strip mall, and a grocery store kindled some vibrancy, these didn’t thrive, particularly after the development of Williston’s big-box stores.

Bill Niquette, former director of the Winooski Community Development Corporation, first envisioned the current renovation. The city of Winooski spearheaded the initial part of the current project, managing federal funds for streets, sidewalks, the roundabout, and the parking garage. 4

Winooski’s new walkable riverfront downtown. Photo by Dennis Curran.

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Cascades riverfront condominiums, adjacent to Winooski’s riverwalk. Photo by Dennis Curran. Right: Enjoying a walk along the river.

Next, the Braverman Company and the Boston-based real estate investment group HallKeen entered the picture, securing private investors to begin work on residential buildings. One of these is Spinner Place, the “wrapper” building that hides the parking garage from view and provides off-campus housing for UVM and Champlain College students. Others are Keen’s Crossing, four apartment buildings offering mixed-income housing, and The Cascades, a beautiful luxury condominium complex with units ranging from one bedroom to penthouses priced at $700,000. Finally, the Champlain Mill is still in the picture, leasing commercial office space.

Growing Up Right Ken Braverman got his master’s in architecture at the University of Virginia and graduated from Columbia’s real estate program. But he first became interested in land use and environmentally responsible development as an undergraduate at UVM’s School of Natural Resources. “I also learned about historic settlement patterns of Vermont,” Braverman says.

For Winooski, Braverman envisioned a downtown that was distinctive and attractive with commercial, office, and retail spaces, 50

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and a diverse population similar to that of other traditional Vermont communities. He believes that planned growth is critical to preserving Vermont’s character and identity. “At the end of the day,” he says, “Vermont is going to grow. Do we want to see that growth within downtowns and existing villages? Or on the sides of our mountains and in farm fields?”

For Braverman, strategic development like Winooski’s is a model that other Vermont communities can emulate as they work to accommodate growth but limit sprawl. He’s not the only one who thinks so; the Winooski project was a winner of the Environmental Protection Agency’s Award for Smart Growth Achievement and AARP’s Livable Communities Awards.

Life along the River Last summer, Winooski native son Ray Clavelle finally came home after living for 25 years in a Colchester neighborhood. He and his wife Kathy had talked about downsizing ever since their two sons graduated from college. “We had created a monster of a perennial garden,” says Clavelle. “And I had lost my two grunts.”

Ray and Kathy were choosy; they loved their home in Colchester.

They wanted something beautiful yet convenient. They wanted activity and excitement but also a view. When they looked at The Cascades, Ray was impressed with the quality of the construction. For Kathy, it was something else. “I think it’s the river,” she says. She is also enthused about the diversity of Winooski’s population—young professionals and medical students, retirees and empty nesters, and Sudanese and Somalis who have relocated.

The Clavelles considered lakefront property, but reminding themselves that this move was an exercise in downsizing, they couldn’t justify lakefront prices. “This is Burlington’s ‘other waterfront,’” says Braverman. Winooski does border the Queen City, and although public transportation is easy to use, Ray and Kathy often walk to downtown Burlington. “We enjoy the choice of not having to drive,” notes Kathy Clavelle. Everything we need is right here.” 4

PAULINES AD TO COME?/

Keen’s Crossing mixed-income apartments. Photo by Gary Hall.

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Part of the vision for the Winooski revitalization is a sustainable downtown— one where residents like the Clavelles have options just off their doorstep, and one with a population base that can support local businesses. “We are achieving that critical mass now,” says Braverman—along with new additions in the retail spaces like Cupps, the Winooski Falls Market & Deli, and a credit union.

Will the development be enough to support more retail business in Winooski?

The owner of Sneakers Bistro, a Winooski fixture for three decades, Marc Dysinger thinks so. Dysinger has owned the restaurant for the last 10 years, throughout the entire renovation.

“One day a backhoe showed up and tore up the entire sidewalk,” he remembers. He was moved by customer loyalty during years of construction, and he has found Winooski to be a very businessfriendly community. Although many Sneakers customers come from neighboring communities, he is seeing more people coming from the downtown area now. He says Sneakers has experienced significant growth recently. “I would like to think it’s because we’re doing it better and better, but the renovation has played a big part too,” Dysinger says.

“It is clear,” says Braverman, “that there is a community here now.” With 95 percent of the units in Spinner Place and Keen’s Crossing filled and well over half of The Cascades sold, the community will only continue to thrive. Kids will come and go on their way to school, families will stroll along the Riverwalk and eat at local cafes, and outdoor enthusiasts will ride bikes on trails in the Natural Area. And rather than passing through, people like me from surrounding communities will pull over now and then to visit. After all, the new Winooski has plenty to offer.

Winooski City Hall 27 West Allen Street Winooski, VT (802) 655-6410

The Cascades 60 Winooski Falls Way Winooski, VT (802) 654-7444 www.cascadesvt.com

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W H AT ’ S IN S TO R E

by SARAH TUFF

VERMONT

furniture designs

Deep inside a 35,000-square-foot warehouse in Winooski, in a corner where dressers are given drawer slides and beds are bubble-wrapped for shipment, someone has taken a black Sharpie and written on the side of a work table “Magic happened here.”

And it’s kind of true. This is Vermont Furniture Designs, a 41-year-old business that produces up to 5,000 hardwood heirloom pieces each year, all hand built with traditional joinery. Functionally, these desks and chests, consoles and hutches, chairs and sideboards are designed to last forever.

Aesthetically, the unbroken lines have a bewitching effect. 4

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O L D - W O R L D T E C H N I Q U E S F O R M O D E R N - D AY P I E C E S

Top: Burlington extension dining table with Mission chairs and Heartwood long sideboard.

Pieces are all cherry. Top right: Owner and designer Arthur Weitzenfeld at the Heartwood executive desk. Behind him is the Heartwood dining storage chest, all cherry. This photo: Walnut Heartwood campaign desk with 2-door bookcase and cherry 3-drawer file cabinet.

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Above: Heartwood low footboard bed with nightstand, blanket chest, and 8-drawer dresser, all in cherry.

Walnut mirror.

In a tour of the factory and showroom, owner and designer Arthur Weitzenfeld pauses to point out the single board of American black cherry that has been shaped into a cabinet. “The grain just flows all the way across it,” he says. “You don’t even notice what’s going on, but you just feel something different about that piece of furniture.”

Fate Plays a Role If fate had taken a different twist, this space tucked near Libby’s Diner might be churning out leather belts and handbags instead of wooden bookcases and nightstands.

Having grown up in New York, Weitzenfeld studied theoretical mathematics at the University of Rochester and Northeastern, but found himself drawn to other pursuits—at first, crafting accessories out of leather. Then he was asked to build a handloom out of wood, and it changed his life.

“It was partly that I was making a machine that other people would then use to produce beautiful things,” says Weitzenfeld.

“And it was just partly working with my hands as opposed to my head, which always seemed more attractive to me.”

Though Weitzenfeld uses some of his math skills, such as proportion, in designing furniture, his business grew from the ground up—literally. He relocated from Boston to Vermont and began building maple and cherry handlooms. In the early 1980s, 56

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Below: Greenwich low footboard bed with Horizon night chest with door and drawer, blanket chest, tall storage chest, and 8-drawer dresser. All in cherry with walnut pulls, and Horizon mirror in cherry with walnut cap.

when the demand for craft machinery dwindled, he turned to cherry Mission style furniture. By 1987, he was working with Crate & Barrel’s adjunct furniture store, and Vermont Furniture Designs flourished and expanded right alongside the chain. Room & Board came aboard too. At one point, 85 employees sanded, sawed, and shaped wood in the Winooski warehouse.

But Weitzenfeld ended the partnership with Crate & Barrel “when they started asking us to do more for less.”

Though he eventually had to downsize, he says “it was not a terrible thing” to slow down the pace just a little bit and be able to focus more on quality.

Quality Craftsmanship Today, Vermont Furniture Designs still produces high-end pieces for Room & Board, a relationship that is marked not only by a poster of gratitude from the retailer in Weitzenfeld’s showroom but also in deeply discounted seconds such as a walnut media console that seems, even to a discerning eye, perfect. “We reject what others can’t see,” says Weitzenfeld,

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Winslow dining table and bench in cherry, with Skyline media console in cherry with walnut pulls.

tracing his finger along a tiny discoloration.

“Even I had trouble catching this.” (It is seconds, then, that furnish Weitzenfeld’s Burlington home.)

The Vermont Furniture Designs showroom is a warren of quiet, tidy chambers delineated by “home” and “office” signs and decorated with wooden sailboats that, Weitzenfeld admits a bit sheepishly, were actually made in China. But the cherry armoires and drop-leaf tables were crafted, of course, just a few yards away in the noisy, busy factory area, home to nearly 30 employees today.

Weitzenfeld and his team work on a six-week cycle crafting a piece of furniture.

“But that’s while we’re making a whole bunch of other things,” he says, adding that while there is a bit of an assembly-line aspect to the operation, “our goal is to get out as much furniture of this level as we can.”

The most complicated item might be a dining storage chest with glass doors, the simplest, an end table. “Almost nobody asks for an entertainment center anymore,” says Weitzenfeld, explaining that the fixed size of a TV enclosure doesn’t allow for ever-larger screens.

He’s also noticed an uptick in smaller dining tables as boomers move into condos. “But I also have people who’ve been sleeping on the floor since the ’60s because they’re still hippies and come in and get their first bedroom suite now that the kids are finally out of the house.”

There isn’t much oak around the show-

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room or factory floor, as the tree doesn’t lend itself to the linseed-oil finish in which Vermont Furniture Designs specializes.

“I’m not crazy about maple either— when you put on an oil finish, it tends to pull out different colors,” says Weitzenfeld as he sits behind a 20-year-old desk made of cherry, his wood of choice. “The color, the depth, the warmth . . . if you have a cherry bedroom, it just feels comfortable when you walk in there,” he says. “And I love the way the colors change; they darken, they get richer.”

Weitzenfeld aims to keep his designs as simple as possible so that woods can be mixed and matched, and so that the craftsmanship rather than ornate embellishments stands out. And once the building process begins, the operation is as smooth as it can get: by clamping parts for 24 hours, workers create über-tight joints—and then recycle sawdust for local farms and odds and ends for neighbors to use as kindling or toys.

One part, however, is not quite so magical: the effect that running a furniture company has had on Weitzenfeld’s own time at the workbench. Though he’s tried to help out on the factory floor, “I get called away so much, I just tie up the machinery or the process,” he says. “I don’t think I’ll ever get to retire, but if I do, I don’t think I’ll be doing much woodworking.”

Vermont Furniture Designs 4 Tigan Street Winooski, VT (802) 655-6568 www.vermontfurnituredesigns.com

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Flynn

garden tour Who doesn’t enjoy the sight of a well-composed and well-tended landscape—especially close up? Whenever I walk or bike through an unfamiliar neighborhood, I glance from one side to the other, trying to take in every detail of the green artistry uniquely expressed in homeowners’ front yards. But whatever garden jewels may lie in the backyards—stone-floored outdoor dining rooms, fountains, curving paths through woodland gardens—remain hidden, off limits to most of us. Enter a bright fund-raising idea: the annual garden tour. 4

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by NANCY HUMPHREY CASE P h o t o s BY P A U L O . BO I S V E R T

a l o v e ly w ay t o s p e n d a s u m m e r d ay

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Besides enjoying the gardens, tourists can mingle and browse through tables of fabrics and other items at some locations.

Every summer in Burlington, the Flynn Center for the Performing Arts offers the public permission to explore private gardens through such an event. The 15th Annual Flynn Garden Tour will be held on Sunday, July 10. (See sidebar for details and ticket information.) Attendees are limited to 500 people, and tickets have sold out the past two years. The 2011 program features five or six gardens in the St. Albans/ Fairfax/Swanton area. The self-guided tour will include an educational talk by Marijke Niles, a master gardener from Starksboro. A raffle and tea hosted by Gardener’s Supply and served under a tent in the center of St. Albans will conclude the event.

(The tour is sponsored by Gardener’s Supply and Enman and Associates.)

New Ideas for Gardeners Sandy Willey of Essex Junction looks forward to the Flynn Garden Tour every year.

“When you garden, you have your own way of doing things,” she says, “but when 62

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you walk around and see other people’s gardens, it gives you insight into other ways of arranging plants. It’s a learning experience.”

“All the gardens are so different,” says Pierrette Roy, another long-time supporter and volunteer. She has made photo albums of the Flynn Garden Tours because she so enjoys the original ideas she gets from them. She recalls, for example, a potting shed with a mirror set between shutters on the outside of the structure. “It looked like a window but reflected the garden,” Pierrette says.

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Last summer’s tour offered a host of beautiful sights and fragrances.

the tours, also arbors, archways, flowers around gates, antique furniture, outdoor garden rooms . . . artistic ways of creating unique gardens.”

One stop on this year’s tour features a novel idea: collaboration between two neighbors to enhance the suburban landscape between their houses. “Their gardens overlap and give each of them a more expansive feel,” says Gina Haddock, the Flynn’s coordinator for the event. Another garden, set on a large lot, features metal sculptures set artistically into the landscape. Attendees who think all hostas look alike will be delighted by a third location, home to hundreds of different varieties of hosta, which is actually a type of lily. “It’s like opening a box of chocolates,” says Barbara Wessel, another loyal supporter. “Some of the hosta flowers are magnificently scented. And they complement each other so beautifully.” Barbara, her husband, and one of their dogs have attended every one of the Flynn Garden Tours. “It’s a highlight of our summer,” she says.

Barbara is especially excited about one of the gardens on the tour this year—the six-acre landscape of her friend Andrea Forrest Brock, whose Federalstyle home built in 1799 is on the National Register of Historical Places. “Her gardens are magnificent,” Barbara says.

Andrea and her husband, Vermont

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Senator Randy Brock, moved to Rockledge Farm in 1986, and Andrea has been working to restore and improve its gardens ever since. “It was always a gentleman’s farm,” Andrea says, “but when we moved here it had ‘the natural look.’ That means weeds.” The only garden Andrea inherited from the family who owned the property until the 1960s was a rock garden used to conceal a water storage tank. But the rock garden was also covered with weeds, and she has spent the last 20 years getting rid of them. “The garden has finally reached its true and best purpose,” she says.

Other parts of Rockledge Farm include waterways with Japanese bridges, a sculpture garden, a Japanese conifer garden and other garden “rooms,” a pond with water lilies and goldfish, and a meadow with wildflowers mingled with grasses. “I created [the landscape] more as a park than as a garden,” Andrea says.

A Good Cause While strolling through this private park, garden tour attendees can also feel good about supporting the Flynn’s educational programs—specifically matinee performances for school groups. Last year the Flynn Garden Tour netted $23,000 for this purpose. “Forty thousand Summer 2011 / Best of Burlington

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After the tour, attendees enjoy a tea hosted by Gardener’s Supply.

kids come from all over Vermont for the matinee program,” says Gina Haddock. “And 15 percent of these programs need to be fully funded. The Garden Tour helps with our commitment to making the arts accessible to everyone.”

“It’s a very special thing that the Flynn does,” agrees Sandy Willey. “It provides money for children who wouldn’t otherwise have the opportunity to attend theater performances.” Sandy’s garden was featured three years ago, and although the weather was wet, she felt the gardens on that tour looked quite beautiful in the mist. Rain or shine, “I can’t think of a nicer way to spend a Sunday in the summer,” says Barbara Wessel.

For more information or to volunteer, please contact Gina Haddock at the Flynn: (802) 652-4533 or rhaddock@flynncenter.org.

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Get Your Tickets!

Date and time: July 10, rain or shine Self-guided tour—10am to 3pm • Tea and raffle—3pm to 4pm Tickets: $35 in advance, $37 on day of event (includes tea) Tickets go on sale May 31. Available through the Flynn box office, Gardener’s Supply, Horsford Nursery, and Shelburne Market.

How it works: When you purchase a ticket, you receive an admission badge, a guide to the tour, and a map. Wearing your badge, you make your own way to the gardens in any order you prefer. You may bring your own lunch or purchase one at the tent in the center of St. Albans. At 3pm, everyone gathers at the tent for the tea and raffle.

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HOT SPOT

by PAT GOUDEY O’BRIEN P hotos b y P au l O . Bois v ert

Farmhouse i Tap & Grill serving Vermont’s Best

Top: The Farmhouse bustles on a recent evening.

Talking to Farmhouse Tap & Grill co-owner Jed Davis, a formidable presence but dressed casually in jeans and plaid shirt, you can’t miss his pride in having crafted a comfortable and inviting space for his restaurant on Bank Street in Burlington’s busy downtown. Added to that pride is a deep sense of connection to the many Vermont suppliers whose provisions are the restaurant’s staple fare.

This eatery isn’t named Farmhouse for nothing. Davis wanted to showcase the variety and quality of Vermont foods—not just farm-grown produce but great meats, great cheeses, and great brews too. 4 Summer 2011 / Best of Burlington

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Farmhouse’s award-winning Jericho Settler’s Farm grass-fed beef burger on house-made soft roll. Right: Devin and Nigel prep the salad station. Center: A few of the family farms that supply the Farmhouse menu. Bottom, from left: Juliana ready to serve hungry guests. Scott with housemade burger buns straight from the oven. Juliet serves drinks in the downstairs parlor. Hai Blu from the VT Refugee Resettlement Program works in the Farmhouse kitchen.

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Fresh & Local “Personally, I like to know where my food comes from,” Davis says. “I like to know that I’m supporting the rural nature and culture in the state, and I think it’s a privilege and obligation for restaurant owners to support Vermont farms.”

His partners in the enterprise, Rob Downey and Paul Sayler, also own the American Flatbread restaurant in Burlington, another place dedicated to local sourcing and community involvement.

The interior of the Farmhouse T&G is open and attractive, with warm tones fabricated from Vermont suppliers. Artisan Steve Conant of Conant Metal & Light designed the lighting, and

the décor features locally sourced barn board for wall finishes, tables made of ash from Vermont forests, and Vermont Verde antique granite from Rochester, with Vermont bluestone on the façade.

“As a business owner, I like knowing that the money I’m spending is staying in Vermont,” Davis says.

The building on Bank Street was empty for a while after a fast-food chain moved out, according to Davis. With a degree in restaurant management and previous experience at fine establishments in New York and Vermont, he took advantage of the opportunity to open his own place. As renovations progressed, and he

and his partners put their visions into practice to pull an empty property back into service, Davis notes that it was a pleasure to work with the city of Burlington. He looks around at the dining area and taproom and is clearly pleased.

“My vision was to have an accessible restaurant, in terms of price points and everything else,” Davis says, “Just an everyday kind of place.” He calls his vision—one he shares with his partners’ American Flatbread enterprise—a “Tuesday night restaurant.” That’s when you come home from work on Tuesday night, he says, and there’s nothing in the fridge for dinner. So you say to your partner, “Let’s go out.”

A Dedicated Staff Davis’s commitment to quality food and service is shared by the people who help to make the Farmhouse T&G a success. Chef Philip Clayton is a graduate of the New England Culinary Institute, and he cooked at Trattoria Delia and Hen of the Wood before coming to the Farmhouse. He now supervises a staff of about 20 in the Farmhouse kitchen. An aspect of the restaurant he especially enjoys is the smokehouse located in the beer garden, where he gets to apply his skill for curing local meats and working with other foods that take well to the smoking process. At one Wednesday night event devoted to smoking foods, he even touted smoked beers!

“What’s happening in Vermont with the artisanal food movement and local agriculture means you can get products in Vermont that you won’t see everywhere,” Clayton says. Like local cheeses. “They’re unique, made on the dairy farm—the people raise the cows and goats and sheep,

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Scott, Andrew, and Big Lucas cranking on a Friday night.

milk them, and make the cheeses. And of course they taste great!”

Scott Olmstead is floor manager and does some bartending. Hailing from earlier careers in Greenwich Village and Tribeca in New York, he says working at the Farmhouse is a perfect opportunity to use his skills, work in a place that values slow food, and raise his family in his native Vermont. “This restaurant is exactly what I wanted to be associated with when I came back to Vermont,” he adds.

He calls himself the restaurant’s resident “cork dork,” referring to his expertise with wines. For the first year, the Farmhouse taproom focused on world-class and local brews, but they’re planning to bring in more wines, in part to educate patrons about the excellent wines of the world and those that are now being produced in state. Regular Wednesday night events that focus on different culinary specialties will begin to feature wines in the months to come, Olmstead says.

A Gathering Spot Davis reports that patrons of all ages and tastes have frequented the restaurant for lunches and dinners since it opened

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in the spring of 2010. But as the evening progresses, patrons gravitate toward a younger crowd enjoying an evening out in the taproom atmosphere.

On a late winter afternoon, a group of diners enjoying a leisurely meal sat near the wide front windows that look out onto Bank Street and up toward the Marketplace.

Another group of 10 or so had gathered tables together near the center of the room to hold an informal meeting over beverages and appetizers.

A young couple came in from the growing chill outside and sat at the bar, putting their heads together over a list of brews. The selection reflected the best the world has to offer and included quality brews from within Vermont’s borders—such as brewers Hill Farmstead and Von Trapp Lodge—alongside internationally famous choices like Weihenstephaner and other selections from Belgium, Germany, and Norway. The couple ordered burgers and a selection of beers served in half-glasses.

On their way out, they were eager to share their thoughts on the Farmhouse’s fare. “We’re on a little New England tour,” said Vince Budry, a New Jersey resident who was visiting Burlington with his girlfriend, Alison Reynolds. “We eat out a lot, and the food here was terrific.”

“We definitely support the local food movement,” Reynolds added. “We had the best burgers here.” The beverages, they noted, were a revelation. “We’re kind of beer snobs,” Reynolds says. “The Farmhouse selection was great.” Budry said they enjoyed the option of ordering in half-glasses, allowing them to savor a larger selection of tastes.

Davis says the response to his restaurant from the Burlington community has been overwhelmingly positive as well.

“We’re extraordinarily grateful to the community for supporting the restaurant en masse,” he says. “It speaks volumes about the local residents. They appreciate good food and service, and they appreciate the value of what we produce in our state. That is something we never take for granted.”

Farmhouse Tap & Grill 160 Bank Street Burlington, VT (802) 859-0888 www.farmhousetg.com

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GET SMART

©Maxwell MacKenzie

by tony lolli

i t ’ s t h e l a r g e s t i n t e r n at i o n a l a r t i s t s ’ a n d w r i t e r s ’

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The Vermont Studio Center The Gihon River runs through Johnson but slows to an inquisitive crawl as it peeks into every window of the Vermont Studio Center.

There’s so much to see—painters, printmakers, sculptors, photographers, and writers, each in an individual studio spread out among the 30 buildings that give form to this community of creative individuals.

residency program in the U.S. 27 Years—An Unbroken Cycle In 1984, the collective visions of founders Jonathan Gregg, Frederick Osborne, and Louise von Weise crystallized into the Vermont Studio Center (VSC). They envisioned a creative community supporting intensive, disciplined studio work.

All attendees came from Vermont and nearby states in VSC’s inaugural year. Soon after, residents began streaming to VSC from across the United States.4 Top: Vermont Studio Center red mill building located on the Gihon River.

Bottom and above right: Quiet, focused studio time is balanced with the opportunity to spend time with other creative people.

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In more recent years, international artists and writers have arrived in ever-increasing numbers from places like China, Spain, Malaysia, New Zealand, Guatemala, and South Africa, evidence of VSC’s well-deserved worldwide reputation. Closer to home, more than 200 Burlington area artists and writers have participated in residencies. In its current form, 600 inspired artists and writers experience two- to twelve-week residencies each year.

Ensuring a successful experience requires the ministrations of 25 full- and part-time staff members as well as an additional 72 visiting artists and writers. All of these are dedicated to helping residents find expression of their inner voices via VSC’s mission, which is “to support artists and writers by providing studio residencies in an inclusive international community, honoring creative work as the communication of spirit through form.” Ask residents for their reaction to VSC and its opportunities, and sooner rather than later, they’ll smile and tell you how they’ve grown. “I can’t believe how much I’ve learned about myself,” says Oreen Cohen, a sculptor from Buffalo, New York. “This place opens itself to you, embraces and nurtures you, and in doing so opens you to yourself. How great is that?”

Even those like Zheng Xuewu from Beijing, China, whose English is limited, smile in response to the question. His smile says more than his words and speaks to the joy he has experienced. His elation comes not only from unlimited time spent in his studio but also from mealtime conversations with other residents in the VSC dining room and the pleasure of time spent in the company of visiting artists. And that’s not all. There’s plenty of time for conversing with other artists and writers in the dedicated meeting spaces found in the residential buildings, many of which were single-family homes in previous lives and now provide single-room accommodations for residents.

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Top: VSC dining hall. Center: VSC fosters a sense of community and creativity. Bottom: Visiting artists and writers offer presentations to residents and the public at Lowe Lecture Hall.

Community VSC is not simply a loose confederation of creative individuals who by happenstance find themselves in Johnson, Vermont.

Something bigger is afoot. “We’re here to build three communities,” says George Pearlman, VSC executive director. “The first is the obvious community among residents, and they feel connected as soon as they arrive. The second community is within the Johnson area. Visit any of the restaurants or coffee shops in Johnson and you’ll see artists and writers in conversation. Their presence in various Johnson gathering spots spreads the VSC enthusiasm throughout the local area. The third community is Vermont and beyond. It began here in Johnson and now includes a networking system of support for artists and writers.”

Residents find their way to VSC via various avenues. Some discover it on their own. Other residents are introduced to the center in other ways. Many colleges and universities send faculty for an enriched sabbatical experience. They include City University of New York, Monmouth University (New Jersey), Rutgers, Yale, Lyme Academy of Art (Connecticut), Johnson State College, University of Michigan, Spellman, Fisk, Cooper Union, University of North Carolina, University of Tennessee, and Pratt.

VSC also benefits from relationships it enjoys with organizations such as the Ohio Arts Council, Berkshire-Taconic Community Foundation, Learning in Art and Culture Program (providing scholarships for teachers in the Lamoille North Supervisory Union), and Cave Canem (NYC), a writer’s center with a focus on African American poets and writers. The Freeman Foundation brings several dozen Asian artists to VSC each year.

Pearlman explains, “A lot of our awards come with geographic links. For example, California sources want to support residencies for California artists, and Chicago sources want to send Chicago artists. The same is true for the Ohio Council for the Arts and the North Carolina Council for the Arts.” These relationships provide a rich diversity among residents.

The new VSC Literature in Translation Program is a partnership with the Association of Literary Scholars, Critics, and Writers. This program began in 2009 and Summer 2011 / Best of Burlington

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brought writers and translators from Guatemala, China, and Poland to VSC, each for a four-week residency.

Above: Wolf Kahn studios.

Inset: Schultz sculpture studio. Inset right: Visiting artist during a studio visit.

Outreach Near and Far VSC’s benefits are enjoyed by more than its artists and writers in residence; the center enriches the lives of many others through a voluminous portfolio

Left: Maverick writers’ studios.

Above: Artist space includes the Barbara White studios.

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of activities. The VSC School Art & Culture Program began in 1992. With the support of the Windham Foundation, the Randolph Hearst Foundation, the A. D. Henderson Foundation, and the Mergens Foundation, students at Johnson Elementary School receive weekly art instruction from VSC artists-in-residence. The Learning in Art and Culture Program connects international residents with classes in the Johnson public schools. Within the context of visual arts, Johnson students interact with residents from Asia, Europe, Africa, and other distant places and benefit by spending time with residents from unfamiliar cultures.

A unique low-residency Masters of Fine Arts program is offered through Johnson State College in partnership with VSC. It combines the rigorous VSC studio experience with support and constant contact by Johnson State College art faculty.

Each year VSC hosts Vermont Artists and Writers Week for Vermont residents.

Gary Clark, director of the Writers’ Pro-

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©Maxwell MacKenzie

Aerial view of the Vermont Studio Center in Johnson, Vermont.

gram, describes the long-term bonds created during this week. “Vermonters come here and meet other people who are their not-too-distant neighbors,” he says.

“Being here together helps build bonds of friendship among the residents. After their VSC experience, they have art shows together and participate in writing groups together.”

Views from the Inside It’s one thing to hear from residents about the effect VSC has had on them. The staff, whose attention to detail makes the experience successful, also has insight regarding the personal benefits they receive from VSC. Their experiences continue to shape their lives. Clark explains how he joined the staff. “My wife is a painter and she was here as a resident in 1993.

I visited her and we became part of the staff, but intended to stay for a short time. It was a happy accident that we got involved here because it’s a great way of life. It’s challenging and purposeful and connected to my own work as a writer and poet,” he says.

“I’m a painter,” says Pearlman, “and that remains very important to me. I’ve been here 25 years. Every resident says being here is a life-changing experience.

To be in an environment where you’re free to pursue your work and have the sup80

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port of others who share your interests is the epitome of the artist’s life.”

Jill Leninger is a poet who has worked in the VSC’s development office. She recognized the importance the center plays in integrating her skills and interests. She says, “My day-to-day responsibilities put me in contact with other artists and writers.

I first came to VSC as a resident. Following my residency, I went back to my job at the University of Washington. Not long after, I decided I had to have my day-to-day work and my life’s work more closely connected, so I came back here to Johnson and joined the staff.”

Public Views of Inner Voices VSC is generous with its delights and offers them by the hundreds.

At least once a week throughout the year, there is an open invitation to the public to bask in the riches of its free lecture series. These are held in the Lowe Lecture Hall on Route 15 across from the Johnson Woolen Mill, and visitors can hear how artists and writers find their inspiration. Artists, writers, residents, staff, and visiting artists—each speaking to what moves them creatively—offer lectures hundreds of times each year.

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VSC offers printmaking facilities with multiple presses.

houses, and 40 exhibitions each year in the Red Mill Gallery. Such a rich schedule of offerings makes it easy for Burlington area art aficionados to get their fix of inspiration on a continuing basis.

“We’re able to build this larger community through our open lectures series and open studio events,” says Pearlman. “They provide public access to the wide variety of creative things that go on here. That’s one of the things I’m most proud of. More and more I hear from people new to the Johnson area who tell me they chose to come here because of the Vermont Studio Center.”

Time for Discovery The Gihon River is unwilling to leave but unable to stay. It grasps at riverside rocks attempting to slow its progress. So strong is the futile desire to remain, it leaves a little of itself behind—tears shed in departure.

The artists and writers whose residencies have ended know the feeling well. Peek into a few windows yourself and discover the delights of The Vermont Studio Center.

For a schedule of presentations of artists and writers at Vermont Studio Center this summer, go to www.bestofburlingtonvt. com.

The Vermont Studio Center 80 Pearl Street Johnson, Vermont (802) 635-2727 www.vermontstudiocenter.org

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Happenings A Calendar of Events

Summer 2011

Flynn Center for the

June 12

Shelburne Farms

June 6

Performng Arts

Béla Fleck and the

1611 Harbor Road

Morning Bird Walks at Shelburne

153 Main Street, Burlington, VT

Original Flecktones

Shelburne, VT

Farms

Tickets: (802) 863-5966

Fleckies, rejoice! Béla Fleck and the

(802) 985-8442

Join naturalist Matt Kolan to explore

Info: (802) 652-4500

Original Flecktones are taking to the

www.shelburnefarms.org

shrubland, grassland, wetland, and

www.flynncenter.org

stage with founding member, pianist,

Hours: 9am–5:30pm daily

forest habitats in search of the sights

and harmonica player Howard Levy,

and sounds of our feathered friends.

June 3

for the first time in 18 years.

June 2

7am–9am. Registration: (802) 985-

Bitches Brew Revisited

MainStage, 8pm

Lunch and “Behind the Scenes”

8686 ext. 341.

Shelburne Farms Formal Garden

A stunning cast of acclaimed musi-

Restoration Tour

June 14 (and 2nd Wed. of every

Davis’s landmark album on the 40th

June 14

Join Douglas Porter, architectural

month through October)

anniversary of its release.

Film: Two Spirits

conservator for Shelburne Farms,

Sun to Cheese Tour at

MainStage, 8pm

Two Spirits explores the life and death

for an intimate tour of the major,

Shelburne Farms

of a boy who was also a girl, and the

multiyear garden restoration project

A behind-the-scenes look at dairy

June 4

essentially spiritual nature of gender.

currently underway. Lunch at the Inn,

farming and cheesemaking! The

Herbie Hancock

FlynnSpace, 7pm

featuring ingredients produced on

tours will meet at the Welcome

the Farm, is included. 11:30am–2pm.

Center. 2pm–4pm. Registration: (802) 985-8686.

cians reveals the epic legacy of Miles

Genre-bending genius. No matter how you label Herbie Hancock, you

June 22

Rain or shine. Registration: (802)

cannot deny the breadth of his tal-

John Edward

985-8686.

ent and his profound influence on

Psychic medium and author John

acoustic and electronic jazz and R&B.

Edward has captivated audiences

MainStage, 8pm

worldwide with his internationally acclaimed talk shows Crossing Over

June 10

and Cross Country.

Poncho Sanchez

MainStage, 7:30pm

Poncho Sanchez’s interpretation of tra-

July 10

ditional Afro-Cuban

15th Annual Flynn

music, rooted in his

Garden Tour

Tejano-Chicano

This year’s tour will be in

roots, fuses Latin

St. Albans. Contact Gina

jazz, swing, bebop,

Haddock at (802) 652-4533

salsa, and other

or rhaddock@flynncenter.

infectious grooves.

org for more information or

MainStage, 8pm

for volunteer opportunities.

Happenings is sponsored by Living Space

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Shelburne Farms Bird Walks. Photo by Orah Moore.

Draft Horse Field Day is July 30 and Vermont Cheese Festival is July 24 at Shelburne Farms.

July 14 A Toast to the Season: Dinner in the Vineyard Enjoy our annual family-style dinner featuring ingredients produced on Shelburne Farms in a spectacular vineyard backdrop while you watch the sun setting over Lake Champlain. Winemakers Ken and Gail Albert of Shelburne Vineyard and Shelburne Farms’ Market Gardener Josh Carter and Chef David Hugo will be your hosts. Shelburne Vineyard wines available at a cash bar. 6pm. Rain date: July 21. Registration: (802) 985-8686.

July 24 Vermont Cheesemakers Festival Vermont is the premium artisanal cheese state, with the highest number of cheesemakers per capita: over 40 total! We invite you to experience our passion for making fine cheeses, taste local and fresh foods and wines, and meet the artisans who make them. Spend a high-summer day along the shores of Lake Champlain at the historic Coach Barn sampling, buying, learning, and networking. 10:30am– 4:30pm. Info: (800) 884-6287. Tickets: www.vtcheesefest.com.

July 30 Green Mountain Draft Horse Field Day Come watch demonstrations of draft horses plowing, haying, and logging, using modern and antique farming equipment.

You’ll also be able to speak with teamsters about what it is like to farm with horses in today’s world. Mini horses will be demonstrating how helpful they can be around the farm too! Wagon rides will be offered to some areas of the Farm not normally explored. (Donations accepted.) 11am–2pm.

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Other Noteworthy Every Saturday Burlington Farmers’ Market Memorial City Hall Park, Burlington, VT. 8:30am–2pm.

Hazelett Watercraft Center The centerpiece of this exhibit is the 35foot-long, 1902 ice yacht Storm King.

Lake Champlain Maritime Museum, www.lcmm.org, (802) 475-2022.

“Glow: Living Lights” Enter a dark and mysterious gallery and begin the fascinating journey on the ecology of bioluminescence, or a living organism’s ability to produce its own light. Echo Lake Aquarium and Science Center/Leahy Center for Lake Champlain, (877) ECHOFUN, www. echovermont.com.

Through June 26 From the Page’s Edge: Water in Literature and Art This show features contemporary paintings inspired by water. Lake Champlain Maritime Museum, www.lcmm.org, (802) 475-2022.

June 3–12 28th Annual Burlington Discover Jazz Festival Each year the Burlington Discover Jazz Festival energizes over 35,000 people at the city’s performance venues, parks and outdoor spaces, bars and restaurants, and other venues all over town. www.discover jazz.com.

June 4 Hammer-In A blacksmiths’ gathering at Rinehart Blacksmith Arts Center. Workshop fee of $35 includes museum admission.

Lake Champlain Maritime Museum, www.lcmm.org, (802) 475-2022.

10am-5pm.

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Summer Events June 11–12 Kids Pirate Festival Come in costume and swashbuckle back to the era of discovery and exploration. Enjoy exciting pirate-themed activities, live performances, sing-alongs, dramatic play, and make-and-take crafts for the whole family.

Lake Champlain Maritime Museum, www. lcmm.org, (802) 475-2022.

June 12 Mad Hatters Tea & Bubbly Mad Hatters of all ages are invited to join hosts, friends, and family for a whimsical garden party. Merriment includes field games, a treasure hunt, and croquet on the grounds of the Miller family’s stunning Spear Street home in South Burlington. Prizes awarded for the best hats. Nibble on scones, fresh berries and cream, tea sandwiches, fruit tarts, teas from around the world, lemonades, and champagne. Expect the unexpected! Lund Family Center, 1201 Spear Street, South Burlington. 3–6pm.

June 25 Burlington Wine and Food Festival Waterfront Park, www.burlingtonwineand foodfestival.com.

July 3 Burlington Independence Day Celebration Waterfront Park, 5:30pm. Fireworks start at 9:30pm.

Go to www.bestofburlingtonvt.com for more events.

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BURLINGTON BUZZ

by MIKE MORIN

A Chat with

John Killacky

c e o a n d e x e c u t i v e d i r e c t o r o f t h e f ly n n c e n t e r corporations or government agencies cannot. Yes, the Flynn presents great artists to our audiences, but we also serve 40,000 students statewide through student matinees, classes, workshops, and camps, as well as subsidize tickets for partners in social service agencies, educational institutions, and community organizations. This is our distinguishing nonprofit mission, making the arts accessible and serving those less fortunate.

Your earlier years included dance performance. You also made a film about singer Janis Ian. Any interest in doing another film project?

You’ve said that in the arts, we build a shared sense of community. What is your vision for the Flynn Center to achieve that mission?

There are three important components of the Flynn’s programming: presenting world-class artists across a broad aesthetic spectrum, offering expansive arts education and outreach, and creating opportunities for Vermont artists. In each of these, audiences and participants come together to share, witness, and celebrate. My focus will be supporting a multiplicity of artistic expression, hoping that we offer something for everyone, while acknowledging that all cannot be pleasing to everyone. In our differences, our shared humanity is ultimately revealed and illuminated.

How important is it to have Vermont legislators restore the protected tax status of nonprofit arts organizations?

I worry that, in the rush to balance our state’s deficit, the importance of the nonprofit arts sector is being erased. Not-for-profits provide services that for-profit

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Documentary films take so long to finance, make, and distribute, particularly when you have a full-time job.

The Janis Ian program consumed five years of my life.

Gratefully, it found an audience; it was broadcast on 172 PBS stations. I am currently in preproduction and fund-raising for a documentary on choreographer Trisha Brown. I managed her New York dance company in the mid 1980s. I have already interviewed her on camera and plan to juxtapose this footage with archival material and interviews with Laurie Anderson, Bill T. Jones, Mikhail Baryshnikov, and other luminaries who worked with her.

You can be found many mornings with your Shetland pony Pacific Raindrop. How did you come to be an equestrian?

My father sold cattle at the Chicago stockyards, so I grew up around horses and rode throughout my life. Fifteen years ago I became paraplegic after spinal surgery, losing much function in my legs. Riding large equines was no longer possible, but I reconnected with a childhood love of Shetlands and have been driving ponies in carts for the past five years. These beautiful creatures allow me to move and dance freely again in the world—exhilarating for this middle-aged guy who ambulates with a cane.

Look out for my roan pinto and me on the back roads of Williston!

Go to www.bestofburlingtonvt.com for more of the conversation.

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