Best of Central Vermont - Summer 2017

Central Vermont best of

SUMMER 2017 VOLUME 5, NO. 3

COMMUNITIES AND LIFESTYLE IN THE HEART OF THE GREEN MOUNTAINS

CIRCUS SMIRKUS

CELEBRATES YEARS

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LINKS TO LOVE

A LOOK AT GOLFING IN CENTRAL VERMONT

THE ALCHEMIST BREWERY

THE GREEN MOUNTAIN STATE’S CLAIM TO BEER FAME

Contents FEATURES

37 46 54

LINKS TO LOVE

SWING YOUR WAY THROUGH THE SWEETEST SEASON

BUCKET-LIST BIRTHDAYS

LET LOOSE AND CELEBRATE THE BIG ONES IN STYLE

BY LISA DENSMORE BALLARD

THE ALCHEMIST BREWERY

JOHN AND JEN KIMMICH WANT YOU TO DRINK THEIR BEER

BY GABRIELA VARELA

COVER PHOTO BY ROBERT SANSON

26 13 PUBLISHERS’ NOTE 14 ONLINE HUB 16 CONTRIBUTORS 18 OCCASIONS & ABOUT 20 OUT

BY CASSIE HORNER

61 20

GOOD TIMES

26 CIRCUS SMIRKUS

BY COREY BURDICK

HOT SPOT

32 CORNERSTONE BURGER CO.

BY DIAN PARKER

30

Contents BRIGHT IDEAS

61 MAD RIVER WOOLERY

BY SUZANNE PODHAIZER

COMMUNITY SPOTLIGHT

66 VERMONT FESTIVAL OF THE ARTS 71 DINING & ENTERTAINMENT GUIDE CALENDAR 73 ARTS AND ENTERTAINMENT 76 AD INDEX

D E PA R T M E N T S

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Central Vermont SUMMER 2017 | VOLUME 5 NO.3

COFFEE TABLE PUBLISHING P.O. Box 1460, Quechee, VT 05059 www.bestofcentralvt.com PUBLISHERS

Robin Gales John Gales Bob Frisch CONTRIBUTING EDITOR

Sarah Tuff Dunn ASSISTANT EDITOR

Elaine Ambrose ART DIRECTOR

Robbie Alterio ADVERTISING DESIGN

Hutchens Media, LLC WEB DESIGN

Locable ADVERTISING

Robin Gales (802) 299-9086 John Gales (802) 558-2719 coffeetablepublishing@comcast.net Keep us posted. Best of Central Vermont wants to hear from our readers. Correspondence may be addressed to letters to the editor, Best of Central Vermont, P.O. Box 1460, Quechee, VT 05059. Advertising inquiries may be made by emailing ctpublishing@comcast.net or coffeetablepublishing@comcast. net. Best of Central Vermont is published quarterly by Coffee Table Publishing, LLC, ©2017. All rights reserved. Reproduction in whole or in part is strictly prohibited. Best of Central Vermont accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

12 BEST OF CENTRAL VERMONT | SPRING 2017

PUBLISHERS’ NOTE

WELCOME TO SUMMER in CENTRAL VERMONT

The season may be short, but the list of great things to do, see, and enjoy is long.

Central Vermont’s summers are filled with music, food, fireworks, and much more—and that’s just Montpelier’s Independence Day celebration!

Do you yearn for yarn? Meet our newfound friends at the Mad River Woolery in Waitsfield, where you’ll find an amazing assortment. We also visit the Alchemist Brewery in Stowe to see just what—and who—makes the world’s greatest beer. And we offer you several great ideas to add to your bucket list.

If this season has you thinking golf, you’re in luck! We’re shining a spotlight on four Central Vermont courses that are not only challenging but also showcase the beauty of the mountains. You’ll also find another of the Green Mountain State’s true gems of summer—Circus Smirkus, celebrating 30 outstanding years of entertaining thousands! And when it’s time for a break, check out the Cornerstone Burger Company in Northfield. You’ll be glad you did.

There’s plenty more to see and do, so be sure to check out our events calendar in the back of this and every issue. We wish you peace, relaxation, and contentment in this sweet season.

Publishers It is with sadness that we note the passing of freelance writer Kirsten Gehlbach in March. Kirsten was a fre uent contributor to Coffee Table ublishing and Mountain View ublishing. In addition, her company, Results Marketing, created all the advertising design for both publishing companies in their early years. irsten loved animals as well as people, and she was a dedicated and active member of her community, donating her time and creativity to many nonprofits. We’ll miss reading her wide ranging articles about her favorite topics including people, the arts, and travel.

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VISIT US ONLINE

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Where are Central Vermont’s best spots for cooling off on a hot summer day? From Lake Groton to Warren Falls, discover a world of water where kids and adults can find tranquility or excitement, whatever their preference.

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FARMVES OWN SINESS MO MOSHTROOMING BU UD A MU HE A RIUM ORUNICTIPAL AUDITO F E LAUS BARRE M APP MPS R CA FOR KIDS MMTUREE PROGRAMS U S USH ADVEN ARB SUG

BURGERS AND BEER As the summer sun sets over the Green Mountains, there’s not much that tops a juicy hamburger sizzling on a grill—except perhaps for hops. Allow Cornerstone Burger to introduce you to the tastiest burger and beer pairings for a Vermont evening.

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eNEWSLETTER

BERRY PICKING Blueberries, strawberries, and raspberries are ripe and ready!

This guide gets Vermonters and visitors to all the right places for plucking berries during the sweet, warm days of June, July, and August.

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What does our newsletter include?

• A summary of our most popular articles and comments from our readers • Local event listings from our calendar • Special offers from Best of Central Vermont and local businesses • Exclusive insights into upcoming features and articles, and much more . . .

Join the conversation online...

www.bestofcentralvt.com Feel free to drop us a line at ryan@bestof centralvt.com, or share your comments on our site or on social media. You might even see your name in our next issue.

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AUGU

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

CO N T R I B U TO R S

LISA DENSMORE BALLARD is a three-time Emmy-winner who has been a familiar face around New England for her work on PBS and various sports and outdoor networks.

She contributes regularly to over 30 regional and national magazines on adventure travel, nature, and wildlife topics. She has written seven books, and she blogs and vlogs regularly for AudubonGuides.com. Visit her website, www.DensmoreDesigns.com.

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

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COREY BURDICK has spent the past 12 years pursuing her passion for all things food and wine. She is a graduate of Mount Holyoke College and has received her WSET Level 2 certification from the Vermont Wine School. When she isn’t writing or cooking up something delicious with locally sourced foods, you can find her running, vintage treasure hunting, roller-skating, or puddle jumping.

GABRIELA VARELA is a journalist and bartender based in Hanover, New Hampshire. When she isn’t slinging cameras or cocktails, she is chasing her three-year-old around. A lover of gin, hiking, and all things Disney, she can be followed on Instagram @ma.ma. blacksheep.

ROGER CROWLEY is a freelance Vermont photographer from East Montpelier specializing in event, sport, and portrait photography. Roger’s photography career began in the 1970s serving local newspapers and teaching darkroom film techniques. A list of his published works includes Sports Illustrated, Runner’s World, Golf Week, and many others.

DIAN PARKER writes for several New England publications and blogs about art and artists for West Branch Gallery in Stowe. A graduate of the Royal Academy of Dramatic Art in London, she has worked in theatre for 25 years. Dian lives near Chelsea, Vermont, with her husband Jasper Tomkins, a children’s book writer and illustrator. She can be reached at dianparker9@gmail.com.

OCCASIONS

Central Vermont Swimming Holes Refresh, relax, and recharge in a river

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s there anything more quintessentially Vermont on a warm summer day than venturing to a swimming hole and feeling the exhilarating rush of icy, mountain-fed water before stretching out on a sunbaked rock? We think not. So here are a few of Central Vermont’s hottest spots for cooling off.

In Waitsfield, the Great Eddy swimming hole just south of Bridge Street attracts all ages, thanks to a rocky beach for little ones who like to explore and deep waters for older daredevils. Head upstream to find a quieter area, and you’ll discover a narrow island of rocks in the tumbling Mad River. (The 170-yearold covered bridge, meanwhile, is a must-Instagram summer shot.)

Farther south in Waitsfield, the Lareau Swimming Hole wins rave reviews from aficionados for its 7-foot

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platform-like rocks that enable leaps into 12-foot-deep waters, as well as sandy shores and shallow areas for those learning to swim. Another plus? It’s right across from American Flatbread for tasty wood-fired pizza when you’ve worked up an appetite.

Ready for something more dramatic? Head to Warren Falls, where a short hike along a trail leads to teal-blue tumbling waters, pools from a foot to 10-feet deep, and breathtaking rock formations. Brave the 20-foot drop or simply marvel at the spot that’s been called one of New England’s ten best swimming holes

by Yankee Magazine.

Then there’s Ward’s in Moretown, the Mad River’s most northerly swimming hole. Families will find 15foot boulders, fishing access, grassy areas for picnics, and water warmed by the sun.

ONLINE EXTRA SWIMMING HOLES AND LAKES Where are Central Vermont’s best spots for cooling off on a hot summer day? www.bestofcentralvermont.com

O U T A N D A B O U T | BY C A S S I E H O R N E R

Renaissance VERMONT

Faire

Where in Vermont can you see jousting, a Viking encampment, acrobats, live music, a unicorn, and much more? The answer is the second annual Vermont Renaissance Faire. Held in Stowe at the Mayo Events Field on June 24 and 25, the event features more than 12 performance groups, 60-plus crafters and artisans, and hundreds of people dressed as everything from knights to princesses.

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The Vermont Renaissance Faire includes fist-bumping knights, singers from the Ladies of Integrity, Aristocracy, Repute & Society, and fun for all ages.

Photos courtesy of the Vermont Renaissance Faire.

“ L a s t ye a r w e e xpe c t e d 1,50 pe opl e a nd r 4,0 s how e d up,” s a ys or ga ni z e r J e f f F ol b. “ I t ’ s a uni que f a m i l y e ve nt w he r e gr a nd pa r e nt s , pa r e nt s , a nd ki d s c a n a l l ha ve f un.

P e opl e c a n s pe nd a w hol e da y out dor s ina be a ut i f ul s c e ne e nj oyi ng m us i c , de m os , s hop ping, and food. The setting is a big, open field with Mount Mansfield in the background.”

F ol b a nd hi s w i f e D e bi B a gi s h c r e a t e d t he first Vermont Renaissance Faire last year after be i ng i nvol ve d i n f a i r s f or 25 t o 30 ye a rs a s pa t r ons , ve ndor s , j ous t e r s , a nd ot he r r ol e s w i t h f r i e nds a nd f a m i l y . I n f a c t , t he c oupl e m e t a t a Renaissance Faire in New York. “We realized there was no Renaissance Faire in Vermont,” he says. “With our background, we have lots of f r i e nds i n t he bus i ne s s a nd pul l e d t oge t he r a ni c e s i z e f a i r e .”

The Vermont Renaissance Faire is designed t o a pe a l t o t he i m a gi na t i ons of pe opl e of a l l a ge s . S om e e ve n c om e i n c os t um e , m a ybe a ki l t i ns pi r e d by t he m ovi e Braveheart or a s a Viking inspired by the popular eponymous t e l e vi s i on s e r i e s . C hi l dr e n a r e m e s m e r i z e d by a uni c or n, w hi l e a dul t s e nj oy a dr i nk i n t he M e a d T e nt . E nt e r t a i nm e n t i nc l ude s pe r f or mances by the pirate crew B.O.N.E.S., dancers L e a na n S i dhe D a nc e , a nd t he m us i c a l gr oup O ’ hA nl e i gh, t o na m e a f e w .

For more information, visit Vermont Rena i s s a nc e F a i r e on F a c e b ok or vt ga t he r i ngs . c om . T i c ke t s a nd di r e c t i o ns t o t he e ve nt a r e a va i l a bl e onl i ne . ove

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OUT AND ABOUT

Cele ation JULY 3RD

Independence Day

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bout 20,000 people gather on the Vermont statehouse lawn every year for the July 3rd Independence Day Celebration in Montpelier, the largest capital city event. The festivities include a parade, Family Olympics, arts and crafts organized by the Vermont History Museum, dancing, patriotic music, and activities throughout the downtown, and they conclude, of course, with fireworks set off from the National Life Group campus. “ I t ’ s a t r a di t i on f or f a m i l i e s , a bon di ng e xpe r i e nc e , w i t h l ot s of choices of things to do,” says festival coordinator Ashlea Smith. “We r e a l l y w a nt pe opl e t o be e nga ge d a s f a m i l i e s .”

T hi s w i l l be t he 18t h c e l e br a t i on. T he e ve nt s t a r t e d w he n B e v H i l l was a city official. “ I t w a s he r w onde r f ul i de a t ha t a c a pi t a l c i t y w i t h t he l u xur y of a bi g lawn in the downtown could have a parade and fireworks,” says Ashley Witzenberger, executive director of Montpelier Alive. “She ran it for s e ve r a l ye a r s .” T hi s ye a r i t i s one t he T op 10 S um m e r E ve nt s of t he Vermont Chamber of Commerce.

T he c e l e br a t i on ki c ks of f a t 3pm w i t h a F a m i l y O l ym pi c s , ne w l a s t 22

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ye a r . A s hl e a , a m e m be r of t he C a pi t a l C i t y C om m uni t y C hur c h, got in vol ve d t o or ga ni z e t hi s a c t i vi t y . O ne s i de of t he l a w n, dube d t he “ t r a i n ing facility,” is full of inflatables. The other side features challenges such a s e i ght - f ot be a c h ba l l s a nd c r oke d ba l a nc e be a m s . P r i z e s a r e a w a r de d a t t he e nd, w i t h w i ne r s l e a di ng t he pa r a de .

A t 6pm , pe opl e l i ne up f or t he M ont pe l i e r M i l e r oa d r a c e know na s the “fastest mile in Montpelier.” It starts at the Vermont State House and r uns t he pa r a de r out e i n r e ve r s e , e ndi ng a s t he pa r a de be gi ns .

T h e p a r a d e is a h ig h lig h t o f th e c e le b r a tio n . T h e r e w ill b e tw o $ 1 ,0 0 0 a w a rd s , o n e fo r th e b e s t p e rfo rm in g a c t a n d o n e fo r g e n e ra l e n trie s fo r “ T h e Red, White, and Blue Goes Green” theme that requires the use of recycled or recyclable materials in a patriotic manner. Registration for participation in th e p a ra d e , w h ic h is fre e , is re q u ire d , a n d th e re a re m o re th a n 1 0 0 e n trie s e a c h y e a r. M o re th a n 4 0 fo o d a n d c ra ft v e n d o rs lin e S ta te S tre e t.

F ol l ow i ng t he pa r a de , e ve r yone i s i nvi t e d t o a bi g c onc e r t on t he statehouse lawn. There is also dancing. At 9:30pm, the fireworks start, bringing the day to a dramatic close. Visit montpelieralive.org for more i nf or m a t i on.

At the July 3rd Independence Day Celebration in Montpelier, the fun begins with a new Family Olympics, which is followed by a parade that features 100-plus floats, many vying for a $1,000 prize. The night ends with glorious fireworks from the National Life Group campus.

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OUT AND ABOUT

JEEZUM CROW

4th Annual

Festival

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Named a Top 10 Summer Event in 2016 by the Vermont Chamber of Commerce, Jeezum Crow draws lively crowds of up to 3,000 to the Stateside Amphitheater for two days of live music, summer fun, and parties.

AY PEAK r e v e r b e r a t e s t h i s s u m m e r w i t h t h e m o u n ta in ’s 4 th A n n u a l J e e z u m C ro w F e s tiv a l o n F rid a y J u ly 1 4 a n d S a tu rd a y J u ly 1 5 . “ S u m m e r c o m e s to life a t th e S ta te s id e A m p h it h e a t e r , w i t h s e ve r a l s e t s f r om va r yi ng a r t i s t s ove r t w o da ys a nd ni ght s ,” s a ys A ndr e w L a noue , i nt e r a c t i ve m a r ke t i ng c o or di na t or a t J a y P e a k Resort. “Nobody’s quite sure what the saying ‘ J e e z um C r ow ’ m e a ns e x a c t l y , but w e kn ow w ha t t he e ve nt m e a ns t o e a c h of us —l oc a l vi be s , l i ve t une s , a nd l ot s of f od. ” T h e p o p u la r e v e n t fe a tu re s tw o d a y s o f liv e m u s ic fro m b a n d s s u c h a s B ig H e a d T o d d & T h e M o n s te rs , P in k T a lk in g F is h , T h e In fa m o u s S trin g dusters, Eric Gales, Soule Monde, Barika, and the B a lk u n B ro th e rs . T h e re a re a ls o p a rtie s a fte r th e fe s tiv a l a t th e B u llw h e e l B a r fro m m id n ig h t to 2 a m .

T h is o u td o o r c o n c e rt v e n u e is a w o n d e rfu l s e ttin g fo r a s u m m e r m u s ic fe s tiv a l. T h e e v e n t w a s n a m e d a T o p T e n S u m m e r E v e n t in 2 0 1 6 b y th e Vermont Chamber of Commerce. The Stateside A m p h ith e a te r h a s a 3 ,0 0 0 - p e r s o n c a p a c ity , in c lu d in g 7 5 0 s ta d iu m s e a ts ; th e re s t is la w n s e a tin g .

A tte n d e e s c a n b rin g s m a ll la w n c h a irs o r b la n k e ts .

T i c ke t pr i c e s f or a l l a ge s a r e $35 f or one da y a nd $65 f or bot h da ys . C hi l dr e n s i x a nd unde r a r e f r e e . F or m or e i nf or m a t i on a nd t o pur c ha s e t i c ke t s , vi s i t j a ype a kr e s or t .c om / m us i c a nd c l i c k on t he J e e z um C r ow F e s t i va l . www.bestofcentralvt.com 25

GOOD TIME S | BY CORE Y BURDICK

Circus Smirkus

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C

ome one! Come all! It’s the excitement of acrobatics, juggling, and live perfor-

mance for the whole family! Where?

Right here in Vermont’s Northeast Kingdom. Circus Smirkus is celebrating its 30th anniversary in style with Midnight at the Museum, the 2017 Big Top Tour.

From the opening of the tour in early July to its mid August finale, Circus Smirkus will perform 69 shows in five states. The theme-based shows will include aerial acts, wire walking, clowns, and live music. In addition to the Big Top Tour, the 30th anniversary celebrations include several other exciting endeavors, including two Smirkus teams educating the public about the origins of the circus at the Smithsonian and a visit from the Princess of the Council of Chiefs of Zambia to honor the first-ever Zambian to participate in an American circus!

At left: Circus Smirkus has a unique Vermont setting in Greensboro. Above: Smirkus troupers Sam Ferlo and Nick Zelle. Photos courtesy of Circus Smirkus, by Harry Powers and Robert Sanson.

www.bestofcentralvt.com 27

THE HISTORY AND MISSION How did this come to be in our very own Green Mountains? Rob Mermin founded Circus Smirkus in 1987 after having performed as a clown for over a decade.

His expertise included studying with the famed Marcel Marceau, having his own Swedish television show, and, upon his return to the States, working as the director of Ringling Brothers Clown College. Rob remains a consultant to Circus Smirkus today.

The mission of Smirkus is simple in theory and thoughtfully executed in practice: “To promote the skills, culture, and traditions of the traveling circus and to inspire youth to engage in life-changing adventures in the circus arts.�

Camps at the gorgeous headquarters of Circus Smirkus come in a range of offerings, from one day, get-your-feet-wet experiences for children as young as five to weeklong camps speciali ing in a variety of circus pursuits such as acrobatics, aerials, performance, balance, and juggling. In all, 600 campers (adults too) participate each summer in a variety of programs that range in level from beginner to advanced. Although most of the camps are open to all skill levels, advanced sessions require a video audition.

However, when it comes to securing a spot in The Big Top Tour, the process becomes a bit more involved. The audition requires both a written application and recorded 28

BEST OF CENTRAL VERMONT | SUMMER 2017

Circus Smirkus was founded in 1987 by Robert Mermin, who performed as a clown for more than 10 years. Today, he continues to consult for the troupe, which stages acts such as this 2009 Chinese Pole act. Photo by Robert Sanson. Opposite page: Artistic Director Troy Wunderle, 2010 Smirkus troupers in Maine with President George H.W. Bush and First Lady Barbara Bush, Smirkus troupers Zoe and Lyla Goldman (middle) and Morgan Pinney and Sarah Tiffin.

audition. After review by the tour’s directorial staff, the pool is reduced to 4 performers who are then invited to participate in a live audition and, based upon those performances, 30 troupers are selected. This season’s troupe comprises kids from 13 states as well as Canada and the circus’s first performer from ambia After the troupers’ selection has been finali ed, the show is created over the winter months, and during three weeks in June, it’s rehearsed. Then the troupers hit the road for seven weeks in which full, two-hour shows are www.bestofcentralvt.com 29

Above: Clowns at work (photo by Robert Sanson).

At right: an ensemble shot from the 2004 Big Top Tour. Following page: Artistic Director Troy Wunderle receives a kiss from his daughter, Ariana (photo by Robert Sanson).

performed twice daily.

The ama ing performances audiences en oy require numerous helping hands and behind-thescenes dedication to execute. The tour includes 80 people—the crew, performers, and coaches.

It takes eight hours to set up the big top and the backstage and concession tents, and to prep and organi e 200 costume pieces, 100 props, 70 spotlights, and a mile of electrical cable.

But ultimately, all this work is worth it for those involved. Executive Director Ed LeClair says, “With so many different types of skills to learn all under one tent, there is a way for everyone to succeed. Everyone is valued. Everyone contributes. Everyone is part of the show.

Unlike the outside world, kids are applauded for what they bring to the ring, not their background, family, race, creed, or gender.”

THE SMIRKUS IMPACT AND ALUMNI SUCCESS So what’s next for kids who participate in the camps or tour? Many alumni pursue careers 30

BEST OF CENTRAL VERMONT | SUMMER 2017

in the circus arts. Graduates have performed with Cirque du Soleil, Ringling Bros. and Barnum & Bailey, Big Apple Circus, Cirque Mechanics, Les 7 Doigts de la Main, PanTwilight Circus, and the Moscow State Circus, as well as other international touring companies. Two Smirkus alumni have even

been listed in the Guinness Book of World Records. The skills acquired at Smirkus, including confidence, team building, and communication, have tremendous crossover in a variety of careers and serve to benefit even those who do not continue on a circusrelated career path.

Ed LeClair believes in the power of the Smirkus experience to tap into the innate longing children have to belong and to be celebrated for exactly who they are, far from the pressures and expectations of family, peers, and school. d says, “We offer a real rabbit hole, where the world changes once you dive through. On the other side, powerful, mysterious, kindly coaches simultaneously welcome you and push you on the first step of the hero’s journey.”

Although Ed will be departing at the end of the season after 14 years immersed in the world of circus, he had this to add about the history and future of Smirkus in the ever-evolving circus landscape: “Our 30th is an important milestone of achievement and a treasure trove of success stories, and yet is it just the beginning. My departure at the end of the year opens the door to new ideas, new approaches, and the irrepressible energy of youth and new life sprouting. I am proud to have supported the ‘traditions’ of circus in my tenure, but I can’t wait for the next act. People often ask what my favorite show is, and I am proud to answer honestly, ‘Next Year’s.’ I can’t wait to sit back, relax, and enjoy the show.”

Don’t miss the 30th Anniversary Circus Smirkus Big Top Tour throughout New England. Tickets are available at www.smirkus.org, or call 1 77 SMIR S 1 77 764 7 7 .

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HOT SPOT | BY DIAN PARKER

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hat did you talk about with your best friend in high school? Two guys, best friends since they were 10 years old, talked about starting a restaurant.

After high school, one took off for Florida and the other for the Virgin Islands. After seven years, both returned to Barre, where they were born, to realize their dream.

They opened Cornerstone Pub & Kitchen and later Two Loco Guys – An Eclectic Burrito oint, also in Barre. Five years later, they have opened another eatery, Cornerstone Burger Co. in orthfield. They now own and run not only three restaurants but also a catering business. And they have families. Busy guys indeed! eith axman and Rich McSheffrey opened their new orthfield restaurant in February this year. It offers the best in pub atmosphere and food, and caters well to Norwich University students. The night my husband and I

Great Food, Great People Northfield’s Cornerstone Burger Co. exceeds expectations

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ate there, a Saturday, it was packed with high school and college students—it’s a wonderful addition to the small town of orthfield, population 2,677. orthfield has six covered bridges and boasts a farmers’ market on Tuesday afternoons from mid May until mid October. Norwich University is the oldest private military college in the US and is now co-ed. To have an upscale, vibrant pub-style restaurant nearby has been wonderful for the students as well as the entire community.

SUPERB BURGERS, GENEROUS PORTIONS And then there’s the food! There’s an extensive array of superb hamburgers. The Buffalo Bleu Burger is smothered in a spicy, tangy hot sauce.

One of the most popular is the Smokehouse Burger made with smoked bacon, onion rings, barbecue sauce, and Vermont Cheddar. Co-owner Keith Paxman’s favorite? The PB & J Burger, made with bacon. “It is awesome!” he says.

And then there is my favorite, the French Onion Burger on sourdough bread—creamy and buttery. They also offer Venison Burgers and Duck Burgers, Black Bean & Quinoa Burgers, Reuben Burgers, Kimchi Burgers, 34

BEST OF CENTRAL VERMONT | SUMMER 2017

Poutine Burgers, and even a Breakfast Burger. The burgers are made with New England Angus beef and served on highquality brioche buns.

AND MUCH MORE Another popular item on the menu is Mac & Cheese with Vermont Cheddar and Butter Crumb Topping. Bountiful salads are made

with local produce in the summer. And be sure to check out the overly generous portion of Fish Chips. The haddock is moist and the beer batter crispy.

You also can choose steak tips, fried chicken, or grilled Atlantic salmon, as well as clam chowder and sandwiches. The thin tru e fries made with tru e oil are delicious, as well as the sweet potato fries. The portions are big, and

At Cornerstone Burger Co., voted “Best in Vermont” by Seven Days, numerous local Vermont beers and a full bar complement such popular meals as the Buffalo Bleu, the Vermont Cheddar, and the PB & J Burger, made with bacon. Photos by Roger Crowley.

you won’t go away hungry. Just make sure you arrive hungry! The menu is diverse and interesting, with something for everyone’s taste.

Guests will also find a full bar with exciting cocktails, like the Painkiller made with dark rum, cream of coconut, and pineapple and orange juice with a nutmeg garnish. The night we were at Cornerstone, 16 craft beers were offered on draft, with a number from Vermont.

There was even Good Measure Wandering Eye and Good Measure Side Hustle, both created in orthfield. And of course, there are many standards like Stowe Cider Tips Up, Switchback Ale, and Guinness Stout.

Our waitress, Cheyenne, was cheerful and attentive despite the packed restaurant.

The bartender and general manager, Bobby, was enthusiastic as he served an over owing pub the entire time we were there. On Saturday nights, there’s live music, so it was quite a rollicking evening. If you want a quiet meal, avoid Friday and Saturday nights and go on Wednesday or Thursday instead. The Cornerstone is open for lunch Saturdays and Sundays. Sunday nights are $5 burger night, which includes the Angus Burger with fresh lettuce, tomato, and onion, and hand-cut fries.

In January of this year, Seven Days newspaper in Burlington voted Cornerstone Burger Co. www.bestofcentralvt.com 35

CORNERSTONE BURGER CO. 21 East Street Northfield, Vermont www.cornerstoneburger.com (802) 485-4300/485-4300 cornerstoneburger.com

in orthfield the “Best Burger in Vermont.” I couldn’t agree more. The atmosphere is casual and welcoming, with custom-made butcherblock tables, hanging Edison light bulbs, and original brick walls. The restaurant seats 75 and employs 55 people. Keith says, “Having a restaurant takes a great staff. It’s having people that work with us.”

The name Cornerstone comes from Keith and Rich’s desire to be the cornerstone of a community. “In orthfield and Barre, we want to contribute to the community,” says Keith.

“We both love small towns.”

These two restaurateurs have indeed made their eateries essential additions to these two communities, offering not only fabulous, plentiful food but also a place to

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hang out with friends. I asked Keith what it’s like being partners for so long. “We’ve been best friends for 32 years, and we’re still best friends. It’s like a marriage,” he says. And everyone benefits.

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ONLINE EXTRA BURGERS AND BEERS What tops a burger? Hops! Discover delicious pairing ideas from Cornerstone. www.bestofcentralvermont.com

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Country Club of Barre

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ounded in 1924, the Country Club of Barre is considered one of the must-play courses in Central Vermont. estled in the rolling hills of lainfield, this course offers a uni ue golf experience. The course is designed with all players in mind, from the beginner to the experienced and from the high handicap to the low handicap. layers of all levels of experience will find the course challenging and rewarding.

The most di cult hole is o. 6, which Head Golf rofessional ohn Goodchild describes as “very tough off the tee and not much easier around the green.” Regular players’ favorite hole is o. 3, which he says is a “drivable, par 4, good risk–reward hole.” John adds that the Country Club of Barre has the latest technology in fitting e uipment, a recently renovated ban uet room for special events, and a new o. 3 tee for a better angle to the green.

COUNTRY CLUB OF BARRE 142 Drake Road, Barre www.ccofbarre.com ohn Goodchild, GA, Head Golf rofessional, 02 476 76 , ohn.goodchild gmail.com

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Northfield Country Club THE NORTHFIELD COUNTRY CLUB was built by a group of townspeople back in 1927. It is currently ranked the top nine-hole course in Vermont and is home to the orthfield High School and orwich niversity golf teams.

The Volcano, Hole o. 4, is known as the most challenging. “The only safe place to land is on the green,” says Head Golf rofessional Ryan McDonald. “It may be the most di cult par 3 in the state.” The orthfield Country Club has another claim to fame CAA national champion hockey coach Mike McShane is a member and a regular player. Finally, a new course superintendent, Mitchell vans, has “tremendously improved course conditions,” says Ryan.

NORTHFIELD COUNTRY CLUB 2066 VT 12, orthfield www.northfieldcountryclub.com Ryan McDonald, GA, Head Golf rofessional, 02 4 4 1 , rmcdonald pga.com

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Stowe Country Club

ESTABLISHED IN 1957, STOWE COUNTRY CLUB is located in the heart of Stowe Village and occupies what was once a turn of the century dairy farm. This public resort facility has evolved into a splendid course showcasing beautiful undulating fairways and manicured greens. The course was built by members of the Stowe community. It was originally a nine hole layout. The Mount Mansfield Company ac uired the course in the mid 1960s ust as it was expanding to its current 1 holes. The course is set on an expansive piece of property marked by rolling hills and 360 degree views of the Mansfield and Worcester Ranges. Stowe Country Club features one of the most expansive practice facilities in the state and is currently home to the only Golf Channel Academy in Vermont.

“The hole that demands the most strokes for golfers making it hardest is generally the 14th hole,” says Director of Golf Ron hilo r. “Golfers face a a myriad of challenges off the tee and on the approach. Most players consider the third as among their favorite holes. The tee shot is at the high point of the course. This allows players a great view of the entire hole laid out before them and spectacular views of the Worcester Range and the valley all the way to Camel’s Hump in the distance.”

STOWE COUNTRY CLUB 744 Cape Cod Road, Stowe www.stowe.com/golf/club Ron hilo r., GA, Director of Golf, rphilo stowemountainclub.com 42

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Sugarbush Golf Club ESTABLISHED IN 1962 and designed by Robert Trent ones Sr., this par 70 golf course measures 6,372 yards from the championship tees and is a vital part of the Sugarbush Resort in Warren.

Head Golf rofessional Roger ing reports “bear, moose, and other wildlife” among the “celebrity” sightings on the course. The toughest hole is o.

12, a par 4 for men and par for women. The favorite o. 11, a par 3 that keeps the ball in the air “forever against a background of beautiful trees and a raging river,” says Roger. “If your ball doesn’t reach the putting surface, it will roll back down a steep bank short of the green.” Sugarbush Golf Club has added five new forward tees during the past five years and has a new greens roller, Triplex greens mower, and clubhouse roof for the 2017 season.

“We are continuing to improve drainage of landing areas as well as thinning out the wooded areas to make them more playable,” says Roger.

SUGARBUSH GOLF CLUB 1091 Golf Course Road, Warren www.sugarbush.com/activities/golf-club Roger A. ing, GA, Head Golf rofessional, 02 272 09 , rking sugarbush.com 44

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BY LISA BALLARD

Bucket-List

LET LOOSE AND CELEBRATE THE BIG ONES IN STYLE

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hen one reaches a birthday marking another decade of life—those big ones that end in “0” it’s cause for celebration. For some, significant birthdays are a reason to have a party, but for me, they’ve always been an excuse to take a bucket list trip. It’s the time to go somewhere I’ve always wanted to visit, but the logistics, time commitments, or costs were hurdles too huge to ustify a run of the mill vacation.

I’m an active 0 something. My bucket list trips typically involve outdoor activities in a distant part of the world, not only for the physical challenge and scenery but also for the cultural and historical aspects. ach time I return from one of these momentous expeditions, I feel renewed and enlightened in ways that a week at a beach or mountain resort could never match. ooking back, my friends and I started embarking on bucket list birthday trips in earnest when we hit 40, often including each other and our families on the adventure. erhaps it took four decades to get to a place in life where we had the wherewithal to put together an epic ourney.

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Country Club of Barre

Above: The view from Uhuru Peak, the highest point on Mount Kilimanjaro. Left: The author and her climbing party about to crest Kili’s crater at 19,300 feet. Opposite page: Mount Kilimanjaro.

In some cases, we really shouldn’t have gone due to the extravagant dent in our bank accounts, but whenever I’ve needed to make a choice between becoming richer in experiences or richer monetarily, experiences win. After all, we only turn 40, 0, 60 . . . once.

KILIMANJARO AT 40 The tallest mountain in Africa is a “walk up” re quiring mainly the ability to tolerate the altitude 19,300 plus feet . The fact that iliman aro is fa mous and in Africa put it high on my bucket list.

Despite the lack of technical mountaineer ing skills needed to climb iliman aro, it still re uires some backcountry backbone. About 2 ,000 people attempt the climb each year, but only two thirds make it to the top. Most who fail to summit suffer from acute mountain sickness, as the typical ascent is done in a week, which is not enough time to acclimati e. That’s the point to reach huru eak, the highest point, before the altitude affects you. ili is not a mountain one climbs in search of solitude. There are designated “up” and

“down” routes and campsites that everyone must use. We camped in tent cities at lower elevations. It was cold, especially up high where the average daily temperature topped out at 4 degrees Fahrenheit. And then there was the dust. ili is a volcano that used to be covered with snow and ice. ow that its glaciers have mostly disappeared, the dust of millennia coats the great cone. It permeated every pore and piece of gear.

Despite its challenges, climbing ili will always be one of the high points of my adventure filled life. The ascent passes through five distinct ecological ones rainforest, heath, moorland, alpine desert, and volcanic summit.

The rainforest wowed us with exotic tropical plants including rare iliman aro impatiens.

At 9,000 feet, we entered the heath one where red hot pokers and pearly everlasting made me pause. The moorland, at 11,000 feet, harbored endemic lobelia that looked straight from a Dr. Seuss tale. ven the alpine desert at 13,000 feet harbored small owers in the shade of mammoth basalt boulders spewed from the crater thousands of years ago. In the summit www.bestofcentralvt.com 47

one above 16,000 feet, nothing lived, but the excitement of reaching the rim of the crater kept us going.

Climbing ili is largely about the ourney, but standing on the roof of Africa took my breath away, and not because of the lack of oxygen. The remaining snowfields speckled the crater like landlocked icebergs, glowing white against the a ure sky. A sea of clouds sur rounded the crater, with Mount Meru poking through like a nearby island. I felt awash with accomplishment. I was on the top of Africa but felt on top of the world.

RAFTING THE GRAND CANYON AT 50 My chance to raft the Grand Canyon was at the invitation of my best friend on her 0th birthday. To celebrate, four families ew to as Vegas then traveled together to ee’s Ferry where we met our guides. We boarded a Boat, a large raft that holds about 16 people with a small outboard on the back to help power and steer it when the current doesn’t.

We did not have paddles. ur particular oat trip covered 1 7 miles in six days. I assumed it would be a soft adven ture, mainly sitting on the raft watching the canyon walls go by and getting splashed now and again. I was wrong.

Between deluges of 42 degree water, the towering walls of the Grand Canyon serve up a geology lesson that began two billion years 48

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ago. The rapids in the canyon are rated 1 to 10 compared to other whitewater that’s rated 1 to , hinting at the vast scale of the place. uckily, no one in our party got washed overboard, but we did get off the rafts now and again. ach day we explored side canyons and other historic and natural sites. We hiked to an ancient ueblo granary high up on the canyon wall. We found a lush oasis beyond a slot canyon. We waded near a waterfall where the force of the falls generated winds more than 70 miles per hour, and we tried to catch fish. My www.bestofcentralvt.com 49

Previous pages: Rafting the Grand Canyon, including Lava Rapids, one of the gnarliest stretches of white water in the Grand Canyon; the author cools off in Deer Creek on a side hike out of the Grand Canyon.

Above: Following a guide off-piste in Austria’s fabled Arlberg region. Right: Lech, a classic Austrian ski resort and perfect base camp for off-piste skiing. Following pages: London Tower, the new Freedom Tower in Manhattan, and the Notre Dame Cathedral in Paris.

husband reeled in a few rainbow trout, then stowed his rod when endangered humpback chubs took shelter under our raft at the con u ence of the ittle Colorado River and the main Colorado River.

We had drier wildlife encounters too. Desert bighorn sheep gra ed beside the riverbank. And my son wrangled a scorpion on a stick ick n the last morning, our guides woke us early with urgent shouts to abandon camp and head uickly to the rafts. A rare rainstorm bore down on us, loosening boulders from the towering cliffs that plunged erratically close to our tents. nce a oat, even the guides pulled out their cameras to photograph the unusual phenomenon.

After the storm cleared, we narrowly es caped a ash ood in one of the canyons where we had planned to hike. ur kids don’t recall 50

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that, but they do remember the toga party where the dads painted their toenails, ump ing into the river from a 40 foot perch, and running ava Rapids, the gnarliest of the many hydrolic holes along our route.

At the end of the trip, my teen son declared his desire to become a raft guide so he could do it again and again.

OFF-PISTE SKIING IN AUSTRIA AT 60 Another close friend turned 60 in late March.

In honor of the occasion, he invited sev

eral close friends to go skiing with him in the Arlberg region of the Austrian Alps where the interconnected ski resorts of Lech, Zurs, St. Anton, St. Christoph, and ug are located. But we weren’t interested in chairlifts and ski trails.

The real draw was the chance to go “off piste” backcountry skiing.

In the Alps, off piste skiing is “in.” Most people do it with randonée gear skis with bind ings designed to be free heel on the way up like ordic skiing and locked on the way down like traditional alpine skiing. To go uphill, skiers

place “skins” on the bottoms of their skis to provide grip, then remove them to go downhill.

The challenge each day was timing our ski trek. During the spring, the days are warm and sunny, softening the snow to a carefree corn by mid to late morning. The buttery corn snow lasts only an hour or two, after which it turns to mashed potatoes. If you’re too early, it’s worse a scratchy crust that can take out a leg if you break through it. ach morning, our guide astutely led us up and down ma estic mountains to a dirndl clad maiden with a tray of schnit el and schnapps, effectively ending our ski day at lunch. Then, on the last day, we boarded a series of three gondolas, eventually finding ourselves on the observation deck atop the famed, 9,200 foot Valuga above St. Anton.

The ski run off the Valuga is considered an experts only off piste route because it starts with a no fall one. In other words, if you fall, you die or get badly in ured , in this case from sliding into a band of rocks. nce past the tricky top, it’s a lovely broad slope that drains into a deep valley where we hoped to find perfect corn snow.

The birthday boy, my husband, and I fol lowed our guide cautiously onto the snow from the observation deck. We all knew we had the ability to ski the slope, but did we have the confidence The first turn was the toughest. I watched the other three go one at a time. They set their edges, traversed onto the slope, then unweighted and reversed direction. My turn. A little voice inside my head whispered, “Go for it,” which is always safer in extreme skiing situ ations than holding back. I exhaled and pushed off. A few minutes later, I was past the rocks and still standing.

Bucket list birthday trips can be a little www.bestofcentralvt.com 51

dangerous, but an adrenaline rush is often part of what ualifies an adventure as an appropriate celebration. Maybe that’s why we reserve them for the big 4 0, 0, or 6 0. After all, what better time to go for it

URBAN BIRTHDAY ADVENTURES ot an outdoorsy explorer If a city escape is more your style, here are several suggestions for celebrating your next big birthday with a more urban air.

NEW YORK CITY. The Big Apple offers endless possibilities for a bucket list birthday celebration. Visit the Museum of Modern Art. Watch a Broadway show. Applaud a prima ballerina at incoln Center or a piano virtuoso at Carnegie Hall. Shop on Fifth Avenue.

Ride around Central ark in a horse drawn carriage. Take a boat to the Statue of iberty or an elevator to the top of the new Freedom Tower or old mpire State Building. ou can feel on top of the world in ew ork without climbing a mountain.

PARIS. The City of ight can fulfill your every birthday wish. Sip a latte at a sidewalk caf or while strolling down the Champs lys es. gle the magnificent stained glass windows at otre Dame Cathe dral. Watch a mime before ascending the iffel Tower, or let the Mona Lisa watch you at the ouvre. Wander through Rodin’s man sion and sculpture garden. French food. French wine. nough said.

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LONDON. The Old Smoke is for the young at heart. See the crown ewels at ondon Tower. n oy a draft at a 300 year old pub. Watch a hit musical in iccadilly Circus before it arrives on Broadway. See the changing of the guard at Buckingham alace, or if you’re lucky, a member of the royal family. Cross the Thames on the ondon Bridge which isn’t likely to fall down . Buy a tweed cap on ortobello Road, but take a pass on the kilt.

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Alchemist BREWERY

John and Jen Kimmich want you to drink their beer. They want you to drink all of it. Not in a greedy sort of way but in delicious appreciation . . . in an “I’m not sharing” kind of way.

Little did the longtime brewers and owners of the Alchemist Brewery know that this motivation would cause their beer, Heady Topper, to become one of the rarest and most sought-after beers in the world.

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BY GABRIELA VARELA

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he American-style Double Imperial IPA with an ABV of 8 percent made its mark when it received a 100 percent rating on both BeerAdvocate.com and RateBeer.com, and it has earned itself the title of “Best IPA in the World.” However, avor isn’t the only thing working in Heady’s favor. The brew has seized the craft beer world along with an unwavering sense of Vermont pride; it is made only in the Green Mountain State, and you must travel here to get it. Any of it.

A BEER LOVER’S PILGRIMAGE Traveling to the Alchemist to score some Heady Topper has become a Vermont experience in its own right. Legends of the many quests for Heady Topper have been passed along—tales of searches for elusive cans that sell out within hours of their release. Bartenders across Vermont and New Hampshire are familiar with out-of-towners’ sweetly naive queries as to where they can buy Heady. This has prompted tracking sites like HeadySpotter.com and several articles on how to find it.

“The idea of people traveling for beer, that’s a very real thing,” says John, who has a kind face and a relaxed demeanor, two characteristics of a true home brewer at heart behind the best beer in town. “We are a corporation in name only.

This is Jen and I. We have no investors,” he adds.

John moved to Vermont in 1994 shortly after college, determined to work under brewmaster Greg Noonan, home-brewing pioneer of the East Coast and celebrated author of the comprehensive guide, Brewing Lager Beer—the beer world’s Julia Child. “Everybody reads his book. So I wanted to learn from the best. I had been to Vermont,

and when I got back, I just thought, ‘That’s it. That’s where I am supposed to go.’ So I did,” says John.

Meanwhile Jen, who grew up in the Green Mountains and graduated from the University of Vermont in 1994, was looking for a Burlington-based job in between traveling the world independently. True alchemy was created when the two met at the Vermont Pub and Brewery in 1995.

In 1997, John and Jen decided to leave the Vermont Pub and Brewery in order to spend the next six years planning and saving for their business. John developed the recipes while Jen worked on the business plan and financial planning. They opened their brewpub in Waterbury in 2003 and their first production brewery there in 2011; the newest facility, a second brewery and visitors’ center in Stowe, followed in 2016.

“I was just waiting. I didn’t think I could brew beer like that until I kind of tested the waters to see if people were into hops as much as I was, and they were, so it was an immediate success. People loved it,” John says of Heady Topper’s success, taking a sip of water from a repurposed beer can.

THE BREW THAT GREW And that is an understatement. With no additional marketing, the demand for Heady Topper became instantaneous, with droves of people coming in hopes of getting their hands on a four-pack or two. In fact,

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John and Jen Kimmich have been mastering the art of brewing since the 1990s. Their Heady Topper beer is perhaps one of the most sought-after brews in the country, and there’s more news brewing from their Waterbury location. Photos: Luv Lens photography and courtesy of the Alchemist.

the crowds became so large that John and Jen had to close the Waterbury tasting room because of tra c. In building this property, the Alchemist took precautions not to upset the neighbors, adding parking hours and instructions on their website and hiring parking attendants to prevent chaos.

“It’s all word of mouth and the Internet, which is amazing. It’s gone way beyond what we ever thought it would be. To now have worldwide recognition is crazy,” John says. He adds that just recently he met with a brewer from Uruguay and another from Sweden.

However, Heady’s popularity has led to its phantom-like reputation and tight selling conditions. Despite the Alchemist producing 56

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9,000 barrels of beer at each brewery, totaling an impressive 18,000 barrels of beer a year, in order to manage the strong demand, the company needed to establish sale limits.

“You might not get exactly what you want, but you’ll get some of everything,” reports John, “at least a four-pack of everything.” He goes on to explain that the small-batch beers (Heady Topper and Focal Banger) can be bought only in limited quantities of 16-ounce cans per customer. “It moves out of there so fast that it’s cra y its ours. It benefits everybody.

It’s a good thing.”

Heady Topper is available year-round in addition to four to six rotating beers in retail; the newest additions are often not announced until the day of the sale. John excitedly explains the “right place, right time” sales advantage.

“We like to take care of everyone, especially the locals.”

HEADY’S YOUNGER SIBLING HOPS ONTO THE SCENE The other half of the brewery’s Heady Topper and another smaller percentage of Focal Banger are sold to bars and restaurants. Focal Banger, the second small-batch beer released in a printed can, is almost as hard to get as Heady; it’s available at restaurants but not for sale by the case.

“For some of those small stores, it makes sense to limit it to one four-pack because it www.bestofcentralvt.com 57

The Alchemist supports the greater Vermont community in many ways beyond providing good cheer. Beer aficionados now travel to Vermont in hunt of Heady Topper, and John and Jen Kimmich are committed to giving back to the Green Mountain State. Photos courtesy of the Alchemist.

prompts six times the number of people that are going to come into their stores,” says John.

Despite the Alchemist’s efforts to regulate their beers by attempting fair distribution and discouraging beer trading, people tend to sell and trade them. John says he has heard that his beer is being sold illegally for three times the price in bars and on Craigslist. “It’s all fun, but when people start taking advantage, that’s when you start to discourage stuff like that,” he comments.

“To be given a gift of Heady, that’s something really special. You shouldn’t want to share it.

[The limits are] so that when you come in you’re not going to give it away or anything. You’re thinking, ‘I’m gonna drink all this because this is great beer.’ You wouldn’t dare trade it. That’s what we are trying to create.”

BENEFITING THE COMMUNITY Like their beer, John and Jen’s business has a lot of things going for it at the same time.

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Not only does the Alchemist want the beer to support local business owners and the community by trying to give them first dibs the business also creates a positive financial impact by having people travel to Vermont for their beer. In fact, the impact is so great that it prompted the Stowe Reporter to publish an article about it.

“It was very satisfying to hear about the impact we’ve had,” says John. “We were pretty confident it would happen. We knew we owned the pub. Anything anyone can do to lift that whole scene up is appreciated because it means a lot to local business owners. Jen and I are business owners; we get it.”

While the quality of the beer remains a priority, John and Jen have broadened their goals as they strive to make the Alchemist brewery a zero-waste facility, expand its educational foundation, and sustain a happy, healthy work environment.

“We want to go above and beyond. We 60

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feel we have set the bar for beer, and now we want to set the bar for businesses and breweries,” says John who adds that the Alchemist is able to support 49 salaried employees with benefits, paid vacations, sick leave, and maternity leave in addition to health and fitness opportunities. The charitable wing of the Alchemist Brewery is its Alchemy Foundation, which offers scholarships to college-bound students and now also targets youth who are going into a trade. “That’s always been our main focus,” he notes, “Quality beer, of course, but our social responsibility comes with that.”

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THE ALCHEMIST 100 Cottage Club Road Stowe, Vermont (802) 882-8165 Looking for Heady Topper? Visit www.headyspotter.com to find stores and ars t at sto k t e i ly in de and re

BRIGHT IDEAS | BY SUZANNE PODHAIZER

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n the retail shop at the Mad River Woolery in Waitsfield, skeins of yarn burst from a stand. On top are variegated wools that transition from royal blue to violet to deep purple, or from orange cream to salmon. Below, packed in like sardines, are solid colors. That’s not particularly unusual, but what is unusual is the provenance of the products. Unlike the goods at most yarn shops, these packages of spun lilac, gold, chocolate, and mauve wool are made in-house.

How is that possible In the back, visible to visitors but not regularly open for tours, is a small scale woolen mill. Here, shearings are taken from their matted and dirty raw state and cleaned, picked, and worked over until they are soft and uffy. Then the

Shear Pleasure Make Way for Wool in Waitsfield

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Previous page: A weaving workshop at Mad River Woolery. Top right: Newly spun yarn in bright colors on a flyer. Below right: Wool ready to be felted on the felting table. Next page: Roving from the carder into the bucket.

fibers are turned into felt or batts that can be used in quilts or spun into yarn.

OPPORTUNITY KNOCKS FOR A MINI MILL When she moved to Vermont in 2012, Susan Snider, who had been weaving and spinning for more than 40 years, had “a whole closetful of raw wool” that she hoped to process someday. “There’s no way I would have gotten through all of it in my kitchen sink,” she says with a chuckle.

As Susan began seeking a small mill that would be willing to process it for her, she ran into roadblock after roadblock. Larger operations wouldn’t accept lots less than 50 pounds, and smaller ones were backlogged for months. But instead of giving up, Susan saw an opportunity. “ verything started falling into place,” she recalls.

Thinking like an entrepreneur, Susan did a marketing survey to gauge the demand for a Vermont “mini mill.” She spent a week on rince dward Island with the manufacturers of the re uisite milling e uipment, learning how to run the machines while there, and she kept an eye open for an appropriate space.

She found one on Main Street in Waitsfield, and with the help of a loan from the Vermont conomic Development Authority V DA and orthfield Savings Bank, she purchased it as well as the necessary apparatus. In October 2016, after a year of preparatory work, she opened the mill for business.

YARN YOUR WAY Mad River Woolery’s bread and butter is preparing custom orders for folks with a small number of animals. When sheared, most sheep provide between six and eight pounds of wool, and the Mad River Woolery has a minimum of five pounds per order, which means that they will happily process the eece from a single animal. “ ou can bring us wool from Sally 62

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the sheep, and you can get Sally the sheep’ yarn back,” says Susan. ach batch of wool is first “scoured” washed and allowed to air dry for a full day.

Then it’s run through a series of machines, all shiny and new and made of metal painted a deep blue. First is the picker, which “teases apart the fibers,” says Susan, “and drops out vegetable matter and undesirable parts of the eece.” The fiber separator does the same thing but to a finer degree. Then the carder renders it uffy. After that, it is pressed, shaped, or twisted into the form the client requests.

The retail store is closed only on Mondays, and Susan is on site six days a week, backed up by one helper, processing custom obs at a rate of approximately two per week. At that pace, the mill has four solid months of work already booked. “ uite frankly, because there’s a lot of demand for this service, word of mouth spreads like wildfire,” she explains.

When she’s not working on orders for customers, Susan produces the products for the Woolery’s own line of goods. “We try to buy local wool . There’s plenty of supply locally,” she says. Because she makes a variety of products from felt to super soft yarn, lace, and thicker, coarser yarns for making rugs she also gets to purchase eece from a variety of different breeds. www.bestofcentralvt.com 63

Above and following pages: Mad River Woolery has a retail space that makes fiber lovers feel like they are in a candy store. At right: Susan takes a break from the machines.

“There’s a lot of thought that goes into it,” Susan explains. “Merino is the so called softest breed in the world other sheep give fiber that is coarser. And it varies from animal to animal too. very sheep has a different uality,” she says.

WHAT’S IN STORE? Although she doesn’t dye for her customers— their wool is returned to them in the wide but neutral array of natural tones that come from sheep Susan colors her own wool in house to create the dazzling array that lines the store’s shelves.

There, skeins share space with “bumps” bundles of wool “rovings” that are ready to be spun as well as books on fiber arts and even a variety of Schacht and Ashford brand looms, for which she serves as a dealer. Beautifully colorful panels of felt hang on the walls, and related novelty products line the front counter.

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For people who are still learning the crafts, Susan offers a selection of workshops. She teaches participants how to hand spin, needle felt, and weave with a rigid heddle loom. In the fall, she expects to add “dyeing workshops and other fun stuff,” she says. Susan adds, “We’re a very, very niche market . . . we’d like to be a destination.”

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MAD RIVER WOOLERY 6163 Main Street, Waitsfield, VT (802) 496-7746 www.madriverwoolery.com Tue 10am–5:30pm, Wed 10am–5:30pm, Thu 12pm–4pm, Sat 10am–4pm, Sun 12pm–4pm www.bestofcentralvt.com 65

COMMUNITY SPOTLIGHT | BY PHYL NEWBECK

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The Festival of the Arts TURNS TWENTY Promoting and celebrating Mad River Valley’s pristine beauty

T

ropical Storm Irene nearly wiped out the Vermont Festival of the Arts in 2011, but the event survived the onslaught and has grown. This year will mark its 20th anniversary, and the board of directors of Valley Arts, the body that oversees the annual festivities, is celebrating with new events and expanded venues. In the years following Irene, the board added the Green Mountain Watercolor Exhibition, expanded the Great Plein Air Festival, put together a community arts calendar, revamped their website, and added new gallery and studio space.

Dotty Kyle has been involved with the festival since its inception and remains a member of the board of directors. “We wanted to promote the Mad River Valley,” she recalls, “and one of the best ways to do that was with an arts festival with a few anchor events. I was tasked to create an art exhibit. That’s how we began.”

VISITORS FROM MANY STATES AND COUNTRIES The first show ran for nine days and took place at the Warren Town Hall, but when the town decided to move the library into that building, a new space was needed. George Schenk of American Flatbread offered his “Big Red Barn” in 2002, and that has been the site of one of Valley Arts’ showcase events, the Big Red Barn Art Show, ever since.

This year, the show will run from July 27 to September 4, with a Grand Opening on Sunday, July 30. In 2016 more than 3,300 people visited the show, including 40 who came from Canada and 47 from other countries. People from 15 different nations signed the guest register, together with visitors from 39 states.

THE GREAT VERMONT PLEIN AIR FESTIVAL Six years ago, Valley Arts added the Great Vermont Plein Air Festival to their festival. Plein air is French for outdoor painting, and the Festival draws artists from across the state and beyond to set up their easels around town. Plein air events allow artists to compare techniques and also provide an opportunity for onlookers www.bestofcentralvt.com 67

to observe the creative process and talk to artists about their craft.

Originally a one-day event, the Festival was extended to two days to provide artists with a greater opportunity to experience all that the Mad River Valley has to offer. The festival generally attracts 50 artists, and while most are Vermonters, there are a number who come from other New England states and New York.

There is even one South Carolina artist who has been attending for several years. This year’s festival will take place on August 11 and 12.

LOOK, LEARN, AND ENJOY Artists use a variety of media, techniques, and tools, including sketching, pastels, oils, acrylics, watercolors, and palette knives, and most are more than happy to compare notes with each other and chat with curious spectators. There is also a special area for children, who are provided with complimentary watercolor paint sets and paper. Waitsfield offers a wide variety of subject matter for painting in one small stretch of town—with country gardens, picket fences, meandering streams, mountains, farm fields, bridges, and store fronts.

Stephanie Bush attended the festival for the 68

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first time in 2014. “It was great to be outside,” she says. “I wasn’t that familiar with Waitsfield, and it’s such a pretty town.” Preferring the built landscape to the natural one, Stephanie first painted the covered bridge at the edge of the road, and then focused her attention on a

local butcher shop. She has a background in teaching, so answering questions from those watching didn’t bother her.

“It’s nice to let the community see what you’re doing,” she says. “Painting outside is an opportunity to sharpen my observation skills

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The Vermont Festival of the Arts draws visitors of all ages for events such as painting “en plein air,� a Big Red Barn Art Show Opening Reception, meeting new friends, and learning to play with clay. Below, the Valley Arts Players host Ten Fest, featuring 10-minute plays by Vermont playwrights. Photos courtesy of Valley Arts.

www.bestofcentralvt.com 69

Showcase Events Green Mountain Watercolor Exhibition June 18 to July 22 Big Red Barn Art Show July 27 to September 4 Great Vermont Plein Air Festival August 11 and 12

and work with light and atmosphere. The people who walk through town are part of that.

I’m always happy to answer questions.”

A MOVEMENT THAT CONTINUES TO GROW Gary Eckhart is president of the Valley Arts Board of Directors and is in charge of another annual event, the Green Mountain Watercolor Exhibition, which this year will take place from June 18 to July 22.

“It started as a local show with seven artists,” he recalls, “and within three years, it was nationwide and included artists from Mexico and Canada.” This year, the Big Red Barn has been renovated, so there is more space for the exhibit, which will display about 80 works of art. Funding for Valley Arts comes from membership dues, fundraising events, commissions on paintings sold, and “angels” who donate substantial amounts. This has allowed the board to award almost $5,000 in prizes to the watercolorists.

One new addition to Valley Arts is a workshop/lecture series. There are Tuesdaynight drawing classes, biannual watercolor workshops, and talks on a variety of subjects.

“We’re building that gradually,” Gary says.

“We’re being selective on what we have to offer.”

Once this year’s Festival of the Arts ends on Labor Day, Valley Arts will go beyond traditional arts with a mid September to mid October exhibit entitled Multi Media Mania.

Valley Arts also promotes the creative work of other organizations such as the Mad River Chorale and the Valley Players.

Gary has been a resident of the Mad River Valley for 12 years. “What brought me here is the pristine beauty,” he says. “It’s unspoiled.

There are no fast-food places and chain stores.”

Gary says the art movement in the valley started with “the hippie architect crowd” who arrived in the 1960s and ’70s. “That started the art movement,” he says, “and it’s continued to grow ever since.”

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SPECIAL ADVERTISING SECTION

Summer 2017 CENTRAL VERMONT BEST OF

Dining Guide J. Morgans Steakhouse Serving steaks, seafood, and Sunday brunch since 1994. Our recent renovation opens a new chapter in this award-winning restaurant. Known for exceedingly generous portions, we feature over 20 aged-in-house steaks, daily seafood, designer pasta dishes, and mountainous salads and desserts.

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

KEY TO SYMBOLS $ most entrées under $10 $$ most entrées $10 to $25 $$$ most entrées over $25

ENTERTAINMENT AND DINING GUIDE FOR CENTRAL VERMONT

Sarducci’s Restaurant & Bar

Red Hen Bakery and Café

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

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

Famous hearth-baked breads, plus an excellent selection of freshly baked pastries—croissants, scones, cookies, maple-glazed sticky buns, and more.

Soups and sandwiches made in house featuring local ingredients. Fine wines, beer, cheese, and specialty grocery items. $–$$

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

961B US Rt. 2 Middlesex, VT (802) 223-5200 www.redhenbaking.com

2 Loco Guys

Fast, Fresh and Friendly.

Eclectic burritos & bowls made to order using only the freshest ingredients at fair and affordable prices. Perfect for a fast casual-dining option. Daily specials and endless possibilities. Don’t miss out on Taco Tuesday. $ 136 N Main Street Barre, VT (802) 622-0469 www.twolocoguys.com

Cornerstone Burger

Beyond the Menu

Cornerstone Pub & Kitchen

From Swordfish Tacos & Burgers to Steaks & Fresh Seafood. Tuesday is $5 Burger Night. 28 taps featuring Vermont craft beers from Lawson’s Liquids, Hill Farmstead, Zero Gravity, Lost Nation, Good Measure Brewing Co., and more. $–$$ 47 North Main Street Barre, VT (802) 476-2121 www.cornerstonepk.com

Ladder One Grill

Classic neighborhood pub serving gourmet burgers, signature sandwiches, over a dozen craft beers, classic starters including half-price wing Wednesday, and our fresh, fun, new burger of the week plus live music and the perfect spot to watch the game. $–$$

Owner Valerie White-Beaudet invites you to stop in and enjoy a fabulous meal. Our motto is “Where heroes are made” and we’ve incorporated our menu to honor past and present heroes in firefighting. Enjoy Prime Rib, NY Sirloin Steaks or a BRICK OVEN pizza!

Lunch, Dinner, and Take-out. $–$$

21 East St. Northfield, VT (802) 485-4300 www.cornerstoneburger.com

8 South Main Street Firehouse at Barre Barre, VT 05641 (802) 883-2000 www.ladder1grill.com

SUMMER 2017 | ARTS & ENTERTAINMENT CALENDAR

SPRUCE PEAK PERFORMING ARTS CENTER AUGUST 5 at 8PM MUSIC FOR A NEW WORLD: BURLINGTON CIVIC SYMPHONY AUGUST 11 at 8PM BANJO DAN’S BLUEGRASS REVUE WITH BOB AMOS & CATAMOUNT CROSSING AUGUST 18 at 7PM OLD MOZO DAYS: DEL & DAWG, SONGS & STORIES AUGUST 19 at 8PM STOWE TANGO MUSIC FESTIVAL IN CONCERT AUGUST 26 at 8PM TANGO! WITH COUNTERPOINT, 8 CUERDAS & CASSOTTO DUO SEPTEMBER 2 at 8PM MELLOW YELLOW: SUMMER OF LOVE 50TH ANNIVERSARY TOUR COMEDIAN BOB MARLEY BANGOR DAILY NEWS PHOTO BY JOHN CLARKE RUSS

JUNE 24 at 8PM HELIAND CONSORT JULY 7 at 8PM COMEDIAN BOB MARLEY

SEPTEMBER 9 at 8PM NORTHERN THIRD PIANO QUARTET STOWE TANGO MUSIC FESTIVAL

JULY 14 at 8PM DAR WILLIAMS JULY 22 at 8PM CHRISTINE MALCOLM BAND JULY 24 at 3:30PM CIRQUE ME WORKSHOP JULY 24 at 7PM DREAMCYCLE BY CIRQUE US! JULY 30 at 7PM OLD MOZO DAYS: THE HOT SARDINES AUGUST 2 at 7:30PM MARY CHAPIN CARPENTER

SPRUCE PEAK ARTS CENTER 122 Hourglass Drive, Stowe (802) 760-4634 www.sprucepeakarts.org

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SUMMER 2017 | ARTS & ENTERTAINMENT CALENDAR JUNE 25 PAUL MAILMAN MONTPELIER 10 MILER AND 5K Montpelier www.cvrunners.org

JUNE 29 TO JULY 1 “FRENDLY” GATHERING Sugarbush www.sugarbush.com

JULY 3 INDEPENDENCE DAY CELEBRATION Montpelier www.montpelieralive.org

JULY 4 WARREN FOURTH OF JULY PARADE AND FESTIVITIES Warren www.madrivervalley.com

JULY 4 MOSCOW PARADE Moscow www.gostowe.com

JULY 9 MAD MARATHON Waitsfield www.madmarathon.com

AUGUST 2 at 7PM A FOREVER FROZEN STORY BARRE OPERA HOUSE City Hall 6 North Main Street, Barre (802) 478-8188

OTHER NOTEWORTHY EVENTS JUNE 24 SUMMER MOUNTAIN OPERATIONS OPENING DAY Sugarbush www.sugarbush.com

JUNE 24 BOREAL BIRDS AT MOOSE BOG (CARPOOL FROM MONTPELIER) North Branch Nature Center, Montpelier www.northbranchnaturecenter.org

JUNE 24 SUMMER ADVENTURES OPEN FOR THE 2017 SEASON Stowe www.stowe.com 74 BEST OF CENTRAL VERMONT | SUMMER 2017

MAD MARATHON

SUMMER 2017 | ARTS & ENTERTAINMENT CALENDAR JULY 9 STOWE 8 MILER & 5K

STOWE 8 MILER & 5K

Stowe www.stowe8miler.com

JULY 15 BIRD BANDING DEMONSTRATION North Branch Nature Center, Montpelier www.northbranchnaturecenter.org

JULY 19 MOTH NIGHT North Branch Nature Center, Montpelier www.northbranchnaturecenter.org

JULY 21 TO 23 VERMONT MOUNTAIN BIKE FESTIVAL Sugarbush www.sugarbush.com

JULY 22 BUTTERFLY FEEDER & BEE HOTEL WORKSHOP North Branch Nature Center, Montpelier www.northbranchnaturecenter.org

JULY 28 TO 30 2017 KIDS ADVENTURE GAMES Trapp Family Lodge, Stowe www.kidsadventuregames.com

JULY 30 MOUNT MANSFIELD DOUBLE UP Stowe www.nativeendurance.com

AUGUST 27 RACE TO THE TOP OF VERMONT Stowe www.rtttovt.com

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best of

Central Vermont

ADVERTISERS INDEX

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

alla vita ................................................................................................................................................ 60 Ann Roche Furniture .........................................................................................................................63 ArborTrek .............................................................................................................................................. 7 Artisans’ Gallery ................................................................................................................................23 Artisans Hand ....................................................................................................................................45 Bouchard Pierce Candelight Cabinetry ........................................................................................57 Bourne’s Fuels ...................................................................................................... Inside Back Cover Burlington Country Club ..................................................................................................................36 Burlington Furniture ............................................................................................................................ 3 Burlington Marble and Granite ........................................................................................................11 Central Vermont Medical Center ..................................................................................................49 Church Hill Landscapes ...................................................................................................................49 Circus Smirkus ....................................................................................................................................17 Close to Home ..................................................................................................................................... 9 Cody Chevrolet ..................................................................................................................................76 Coldwell Banker/Classic Homes ...................................................................Outside Back Cover Cornerstone Restaurants...........................................................................................................15, 72 Country Club of Barre.......................................................................................................................... 1 CW Print + Design ............................................................................................................................70 Delair’s Carpet ...................................................................................................................................35 East Warren Community Market ..................................................................................................45 ECCO Clothes ......................................................................................................................................41 Evergreen Gardens of Vermont ......................................................................................................51 Fresh Tracks Winery ..........................................................................................................................41 Fringe Salon.........................................................................................................................................65 Gillespie Fuels .....................................................................................................................................51 J Morgan’s Steakhouse/Capitol Plaza ..........................................................................................71 Ladder One .........................................................................................................................................72 Landshapes .........................................................................................................................................35 Mad River Woolery ...........................................................................................................................70

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Mayo Health Center .........................................................................................................................57 McKernon Group ................................................................................................................................. 2 Mid State Dodge.................................................................................................................................. 4 Montpelier Alive ................................................................................................................................75 Montpelier Stove and Flag Works..................................................................................................21 Montpelier Orthodontics ................................................................................................................63 Morse Farm .........................................................................................................................................65 Northfield Country Club ..................................................................................................................72 Noyle Johnson Insurance ................................................................................................................59 Patterson and Smith Construction................................................................................................29 Peregrine Design/Build .....................................................................................................................13 Petra Cliffs ............................................................................................................................................12 Premium Mortgage ............................................................................................................................21 Rachel Kling Psychologist................................................................................................................70 Red Hen Bakery and Café ................................................................................................................72 Red House Builders ............................................................................................................................31 Rodd Roofing .......................................................................................................................................19 Sarducci’s Restaurant and Bar................................................................................................... 5, 72 Stowe Area Realty ..............................................................................................................................31 Stowe Red Barn Realty .....................................................................................................................25 Stowe Soaring.....................................................................................................................................29 Sundara Day Spa ...............................................................................................................................53 The Automaster....................................................................................................Inside Front Cover The Carriage Shed .............................................................................................................................53 The Store .............................................................................................................................................59 Vermont Bed Store/Wendell’s Furniture....................................................................................... 6 Wagner Hodgson ..............................................................................................................................52 Wake Robin .........................................................................................................................................43 Windows and Doors by Brownell ...................................................................................................12 Zachery Berger Associates .............................................................................................................25

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