Best of Central Vermont - Winter 2018

Central Vermont best of

WINTER 2018/2019 VOLUME 7, NO. 1

COMMUNITIES AND LIFESTYLE IN THE HEART OF THE GREEN MOUNTAINS

HAND MEETS HEART at

THE ARTISANS HAND CRAFT GALLERY

IN TOUCH WITH LOCALS and TOURISTS ALIKE THE STOWE AREA ASSOCIATION

www.bestofcentralvt.com 5

Stowe, Vermont The Body Lounge

Green Mountain Inn

1799 Mountain Road Red Barn Shops Stowe, VT

18 Main Street Stowe, VT

Discover, Dine, Stay & Shop

BunyaBunya Boutique 1799 Mountain Road In the Red Barn Shops Stowe, VT

(802) 253-7333 www.bodyloungevt.com

(800) 253-7302 info@gminn.com www.greenmountaininn.com

The Country Store on Main

Stowe Village Massage

Trapp Family Lodge

109 Main Street Stowe, VT

49 Depot Street Stowe , VT 05672

700 Trapp Hill Road Stowe, VT

(802) 253-7653 info@countrystorevt.com www.countrystorevt.com

(802) 253-6555 info@stowevillagemassage.com www.stowevillagemassage.com

(802) 253-8511 info@trappfamily.com www.trappfamily.com

The Bench

Ferro Estate & Custom Jewelers

Commodities Natural Market

492 Mountain Road Stowe, VT

91 Main Street Stowe, VT

512 Mountain Road Stowe, VT

(802) 253-5100 www.benchvt.com www.facebook.com/benchvt/

(802) 253-3033 stowe@ferrojewelers.com www.ferrojewelers.com/stowe

(802) 253-4464 www.commoditiesnaturalmarket.com Open 7 Days

(802) 585-3699

contents FEATURES

44 SKIING IS FOR EVERYONE VERMONT ADAPTIVE SKI & SPORTS ENSURES THAT ANYONE WHO WANTS TO ENJOY SNOW SPORTS CAN!

BY PHYL NEWBECK

64 ARTISANS HAND CRAFT GALLERY WHERE HAND MEETS HEART

BY NANCY HUMPHREY CASE

COVER PHOTO BY MARK VANDENBERG. COURTESY OF THE STOWE ASSOCIATION

DEPARTMENTS

30

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

BY CASSIE HORNER

WHAT’S IN STORE

28 RICHARD J. WOBBY JEWELERS

BY JENNIFER GOSS DUBY

66 28

SEASON’S BEST

36 CHOCOLATE FESTIVAL

COMMUNITY SPOTLIGHT

38 GO STOWE

BY JAY MURRY

DINING OUT

52 WOODBELLY PIZZA

BY SUZANNE PODHAIZER

BRIGHT IDEAS

60 CLOSE OUT 2018 WITH A NEW YEAR’S EVE 5K!

BY COREY BURDICK

CALENDAR

72 ARTS AND ENTERTAINMENT 79 AD INDEX 80 LAST GLANCE

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BEST OF

Central Vermont WINTER 2018/2019 | VOLUME 7 NO.1

COFFEE TABLE PUBLISHING 32 Hermit Thrush Lane South Burlington, VT 05403 PUBLISHERS

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COPY EDITOR

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Reproduction in whole or in part is strictly prohibited. Best of Central Vermont accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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BEST OF CENTRAL VERMONT | WINTER 2018/2019

PUBLISHERS’ NOTE

WELCOME TO OUR WINTER ISSUE!

I

t’s always a challenge to bring you an adequate picture of winter in central Vermont—not because of lack of content but quite the opposite. There are so many events and great places to go that no single issue can cover them all. But we’re always up for a challenge, so we hope we’ve provided a helpful snapshot of winter in our region.

Don’t miss the Wine and Chocolate Weekend in February! What a combo, and what a tasty way to visit local wineries and sample their offerings as well as those of local chocolatiers. It’s a sure way to fight cabin fever too. We also pop into Artisans Hand Craft Gallery in Montpelier. This artist-run gallery offers a variety of handcrafted items and artworks, all of the highest quality. If you’re like us and the holiday shopping is still looming, you can be sure to find unique gifts of beauty here. We introduce you to the Vermont Adaptive Ski & Sports program, offering both winter and year-round sports to everyone, regardless of the challenges they face. It’s a story of remarkable volunteers and determined athletes that inspires us to challenge ourselves.

In Barre, we visit Richard Wobby Jewelers on Main Street—a three-generation family business that is as committed to community as they are to offering high-quality jewelry, clocks, gifts, and more. Did you know about the New Year’s Eve 5k in Montpelier? Whether you’re running from the old year or racing toward the new one, this race is just what you need to cope with the holiday’s excesses. There’s also a cabin-fever-fighting Smugglers’ Notch Snowshoe Festival to tempt you, fabulous food from Woodbelly Pizza, and—if you seek a new hobby for a new year—a story about the American Society of Dowsers.

Enjoy all that the freezin’ season has to offer here in central Vermont!

Cheers,

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VISIT US ONLINE

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VERMONT & NEW YORK CARTOONIST EDWARD KOREN LAUNCHES A NEW BOOK In the Wild! Visit www.bestofcentralvt.com for a summary about the new book and where to go locally for your signed copy.

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WINTER DESSERTS AND HOT DRINKS Find warm delicious drinks and desserts to satisfy cold winter nights with family and friends.

Go to www.bestofcentralvt.com.

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

E 7, NO .1

CORRIGAN KLEIN

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ARTISAN BUILDERS

An “In house” Building Company Taylor Corrigan & Devin Klein corrigankleinartisanbuilders.com devintklein@gmail.com 802-793-4611 corriganklein_artisanbuilders

contributors

COREY BURDICK is a graduate of Mount Holyoke College and

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

NANCY HUMPHREY CASE is a contributor to the Christian Science Monitor and has been published in 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.

JENNIFER GOSS DUBY is a fitness enthusiast and recovering triathlete, a lapsed lexicographer, former paraeducator, committed coffee drinker, and lifelong writer. She believes in the power of story to educate audiences and transform the self. She seeks the wild places in and around the small New Hampshire town where she resides with her husband, two kids, two guinea pigs, and a lovebird. Online she can be found at jennifergossduby.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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BEST OF CENTRAL VERMONT | WINTER 2018/2019

OCCASIONS

Remembering Victims of the Spanish Flu A Barre native rectifies a century-long oversight It’s surprising to learn that there is very little to mark a disease that devastated not only the US population but also that of the world. The Spanish flu, considered the deadliest flu epidemic in history, took the lives of between 50 and 100 million people worldwide and infected about a third of Earth’s population at that time. October 2018 marked its 100th anniversary.

A little more than five years ago, Barre native Brian Zecchinelli, a grandson of one of the Spanish flu’s victims, initiated research to learn more about the pandemic. His grandfather, Germinio, died on October 10, 1918, at just 35 years of age in Barre. He left his wife Ester and two small children—four-year-old Elgio and Yole, just two. Elgio would grow up to become Brian’s father. An incomprehensible number of Barre’s residents, nearly 200 people, took ill and died during a three-week period alone, and funeral processions were, for a while, an everyday occurrence.

The Spanish flu would come to be called the “double killer.” Many of its victims were healthy individuals in the prime of life, between the ages of 20 and 40. And while the pandemic killed people, it also killed the hopes and dreams of their elders as well as their offspring. In fact, more than 600,000 lost their lives in the United States alone—more than all the war deaths from US combat in the 20th century combined.

A REMEMBRANCE LONG OVERDUE By the end of October in 1918, Red Cross workers in Boston understood the social upheaval and heartache the pandemic had left in its wake. Vermont’s Red Cross Executive Director Kevin Mazuzan notes, “Chapter leaders sought advice from divisional and national headquarters about whether to divert resources from families of WWI servicemen to families of influenza victims.”

Last year, Brian Zecchinelli approached Vermont granite manufacturer Rock of Ages Corporation. Brian saw a need to remember the flu and its victims in Barre and elsewhere. He proposed a granite bench that would symbolize the pandemic’s impact not only in Vermont and the US but also worldwide. Says Brian, “They clearly exceeded my expectations with the design of the memorial.” Dr. Kristin Watkins, a Colorado historian of infectious diseases, said, “I’d only come across a small plaque at Creighton University in Omaha, Nebraska, recognizing this history-changing event until I heard what’s going on in Barre, Vermont!”

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BEST OF CENTRAL VERMONT | WINTER 2018/2019

Above: Photo of Germinio Zecchinelli and family prior to his death on October 10, 1918. Photo courtesy of the Zecchinelli family.

Opposite top: Brian, Karen, and Nick Zecchinelli gather with others at the Reflection Bench.

Middle: A historical society photo from 1918 when the Spanish flu hit Vermont.

Bottom: Spanish flu permanent exhibit at the Vermont Granite Museum.

On Friday, October 26, the four-ton granite Reflection Bench was dedicated on the grounds of Barre’s Hope Cemetery. A permanent exhibit on the1918 Spanish flu is housed at the Vermont Granite Museum.

Facts About the 1918 Spanish Flu Epidemic • Nearly 200 people died in Barre during three weeks in 1918, many in the prime of life. During the weekend of October 5th and 6th alone, 30 deaths were reported.

• On October 4, 1918, Vermont Governor Horace Graham ordered all public meeting places closed, including funeral parlors.

• Emslie’s Florist Shop would sometimes make floral deliveries to the survivors of a loved one to find only the deceased in the house, the rest of the family having left to avoid contamination.

• More than 1,700 Vermonters died from the Spanish flu.

• October was the deadliest month in US history: 195,000 Americans succumbed to the epidemic.

www.bestofcentralvt.com 19

OUT & ABOUT | BY CASSIE HORNER

SMUGGLERS’ NOTCH Snowshoe Festival

M

aking the best of winter in Vermont means getting outdoors to enjoy the white stuff that’s piling up on the mountains and in the valleys. One way to have fun is to join the festivities at the Smugglers’ Notch Snowshoe Festival that kicks off on January 26. This family-friendly event offers a wide variety of activities, ranging from free demos to family games. A highlight of the day is the roster of guided snowshoe tours, including a “half-k” Kids’ Fun Run. All events will be held at the Smugglers’ Notch Resort Nordic Center.

“The Smugglers’ Notch Snowshoe Festival offers a fun opportunity for families to spend some healthy time enjoying nature,” says Mike Chait of Smugglers’ Notch Resort. “Snowshoeing is not only a great way to stay fit. It also offers a fantastic alternative to skiing and snowboarding for those looking for a change of pace. We encourage families to come on out and experience our scenic trail network!”

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Smugglers’ Notch offers many snowshoeing opportunities, all made easy with a full fleet of rentals.

Programs vary from guided snowshoe treks, catered and cozy mountaintop dinners, and events such as January’s Smugglers’ Notch Snowshoe Festival.

The Snowshoe Festival is held in conjunction with Winter Trails Days and is sponsored

by Marmot, Tubbs, and Atlas snowshoes.

“It’s a great way for families to come out and try something new and proves that it’s easy to make fun of winter at Smugglers’ Notch,” Mike adds.

For more information about the many activities in the works for the Snowshoe Festival, visit www.smuggs.com.

ONLINE EXTRA Love to snowshoe? Whether you’re a pro or just beginning, Onion River Outdoors has tips and everything you need this winter. Go to www.bestofcentralvt.com.

www.bestofcentralvt.com 21

OUT & ABOUT

WinterFest in Cambridge T

he annual community celebration of WinterFest in Cambridge, Vermont, is eagerly anticipated by residents and visitors alike.

This year, the date is Saturday, January 26. “This is a huge event, almost as big as the Fourth of July,” says Ron Carter, one of the organizers. “It attracts locals and brings folks from the surrounding area and down from the resort. It’s great to see friends and neighbors at the bonfire and embrace the winter.”

WinterFest, organized by the Cambridge Area Rotary, is a community effort thanks to the many groups that participate. The day kicks off from 8am to 11am with the Rotary’s Pie for Breakfast, featuring all-youcan-eat pie along with coffee. Green Mountain Snowmobile Adventures shows up from 9am to noon with mini snowmobiles, so kids can ride around the field near the Cambridge Elementary School.

The kids will also enjoy Hot Cider Stories at the Varnum Library from 1:30 to 2:30pm, put on by the Cambridge Arts Council. From 22

BEST OF CENTRAL VERMONT | WINTER 2018/2019

noon to 2pm, Smugglers’ Notch Nordic Center offers an Atlas Snowshoe Fun Run and Vintage Nordic Ski Rally. All these activities build up an appetite, and it can be satisfied at the delicious lasagna dinner served from 4:30 to 6:30pm and put on by Cambridge Rescue.

Highlights of WinterFest include ice-skating, a bonfire, and music with a DJ at the Community Center from 5:30 to 8pm. There will also be games for the kids and adult beverages (including sampling by Boyden Valley Winery & Spirits).

The day’s grand finale features a Hot Air Balloon Glow by Odyssey Balloons from 7:15 to 7:45pm, followed by a fireworks display at 8pm at Cambridge Elementary School.

“In winter, people often huddle up at home, so WinterFest is a great opportunity to see each other,” Ron says. “It’s a very healthy way to celebrate winter. And a little bit primeval to huddle around the bonfire with your friends.”

Opposite page, far left: Pumpkin, pecan, peanut butter pies and and many more will be served by Mary and other Rotarians.

Opposite page, right: Zeke and Peter demonstrate that community skating is not a rinky-dink operation.

Above: Children, start your engines! It’s the mini snowmobile races.

Below: Cambridge Rotary logo quilt by award-winning artist and Rotarian Ann Standish.

www.bestofcentralvt.com 23

OUT & ABOUT

The American Society of Dowsers

T

he American Society of Dowsers (ASD) in Danville is a scientific and educational nonprofit that aims to “support, encourage, and promote dowsing and dowsers . . .” Founded in 1961, the society’s mission focuses on working with dowsers to promote the “highest standards of personal integrity and behavior.”

The ASD promotes fellowship and offers education through an annual convention that attracts dowsers from all around the world. There are also regional conventions where dowsing is taught.

The art of dowsing dates back many millennia and can be defined as “to search for anything.” Usually, the search involves a handheld instrument such as a forked stick, a pendulum, an L-shaped metal rod, or a wooden rod.

Some people learn to dowse, while others seem to have an innate ability. Often, children appear to pick the skill up quickly. The reasons people become

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BEST OF CENTRAL VERMONT | WINTER 2018/2019

Opposite top: A variety of implements used for dowsing.

Opposite bottom: A sampling of books on the art of dowsing.

Above: The library at the American Society of Dowsers office in Danville.

dowsers vary. “For many, it is to further their selfknowledge. Some become dowsers specifically to locate water and minerals. Some explore the subtle energies surrounding human bodies and other living organisms,” says Lisa Lacoss, office manager for the ASD. Equally diverse are the things people dowse to find. “There are many different ways to use dowsing skills,” Lisa explains. “Some people help search for lost items, people, or pets. It is used for self-guidance. And, of course, there is also the water aspect of dowsing, which consists not only of locating water but also of discovering how deep it is, how many gallons per minute are available, and what minerals are in the water. Dowsers can also relocate water veins to flow to or from a well house. They use dowsing to locate underground pipes for leaks. Some farmers use dowsing for planting their crops. In fact, dowsing can be used in any aspect of your life.”

Members of the ASD come from all over the country. “Dowsers nationwide and worldwide form a community,” says Lisa. “All are welcome to come and see what it is all about.”

The public is welcome to call (802) 684-3417 to locate a dowser in their area. Many dowsers also work remotely.

Visit dowsers.org to learn more about the ASD. There is also a bookstore at the ASD headquarters in Danville, Vermont.

www.bestofcentralvt.com 25

PHOTOS BY HANS VON BRIESEN

A UNIQUE HOME • Contemporary Timber Frames • Craftsmanship and Longevity • Creating Healthy Beautiful Spaces • Supporting Local Communities • Building with Integrity

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C

orrigan & Klein Artisan Builders of Warren, Vermont, built this contemporary barn-style home in Roxbury, Vermont. Through intimate design sessions with their clients, they decided to accentuate the custom timber frame with clean lines, white walls and barn-style floorboards.

The open floor plan, high ceilings, and plentiful natural light invite you to be at ease and enjoy the Vermont scenery from anywhere in the building. With a commitment to their vision for building a better future and their clients’ agreement in the benefits of alternative energy sources and building products, they constructed this home with future solar-power possibilities, super-insulating properties and high-efficiency electrical appliances. The pine frame pictured here is made from locally sourced logs, milled and cut by Corrigan & Klein Artisan Builders at their Warren workshop.

www.bestofcentralvt.com 27

W H AT ’ S IN S TO RE | BY JENNIFER GOSS D UBY PHOTOS COURTESY OF RICHARD J. WOBBY JEWELERS

RICHARD J. WOBBY JEWELERS

Special gifts, in-house expertise, and commitment to community Where do shoppers in central Vermont go when fairy lights sparkle, but the gleam they seek is more than that off new-fallen snow? Or when it’s the luster of well-matched pearls or the shimmering fire inside a diamond they seek?

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www.bestofcentralvt.com 29

Richard J. Wobby Jewelers has been part of Barre’s Main Street for close to half a century— and the place to go for holiday-gift shoppers, couples ready to pledge their love or celebrate an anniversary, and those marking significant achievements and events such as graduations, promotions, births, and more. In short, it’s where we go to commemorate these moments and others with a special gift. And what makes this mainstay just as special is that shoppers trust Wobby’s staff to help them choose the perfect gift.

A FAMILY AFFAIR As a child, Mary Jane Magnan always knew she would be a jeweler. Born and raised in Barre, she was one of five children of Richard and Joann Wobby, who bought D.C. Giannoni Jewelers in downtown Barre in 1971.

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Opposite, top: A warm and welcoming display greets shoppers.

Above: Richard J. Wobby Jewelers is proud to offer metal and gemstone fashion jewelry of the finest quality, including this rose gold shimmering diamond pendant.

Below: Wobby Jewelers’ dazzling white gold filigreeaccented ring showcasing a brilliantly radiant, emerald-cut Blue Topaz.

www.bestofcentralvt.com 31

Right: From wall and mantel clocks to Willow Tree figurines, crystal, cheese boards, pewter, and much more, Richard J. Wobby Jewelers offers quality gifts for all occasions and every recipient.

Below: Josh Magnan, representing the third generation of Wobby Jewelers, works as a bench jeweler and repair and remount specialist.

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Over the years, Richard and Joann had built the business and earned certifications for themselves. Richard became a bench jeweler, skilled in stone setting and making and repairing jewelry. Joann earned her certification as a gemologist in a multiyear process in which she would receive diamonds in the mail, appraise them, and return them. Richard and Joann worked hard, running the store six days a week and studying their respective specialties, all while raising five children.

When she reached high school, Mary Jane began working at the store with her parents and learning the trade. She went on to attend Champlain College with the “specific idea of getting a degree in business management so I could go back and work with my parents.”

Mary Jane never had any doubt about her future. “Oh, that has always been what I wanted to do. Just always knew,” she says. “I never thought of anything else I wanted to do.”

THREE GENERATIONS OF JEWELERS Community is an important theme for Mary Jane personally and as a business owner.

Customers who come to Richard J. Wobby Jewelers can expect to be treated like extended family. Many have been coming for years and are greeted by name. “Christmas especially is a great time. We see a lot of our regular customers come back,” says Mary Jane. “It’s what makes the holidays cheerful—seeing people www.bestofcentralvt.com 33

Right: A full selection of Byers’ Choice carolers is a sight to behold any time of the year. Popular for their festive and timeless Christmas carolers, many other seasonal carolers are displayed in the store’s window year-round.

that you maybe haven’t seen all year.”

In the 34 years Mary Jane has worked at the store, she has seen many changes come to Barre’s Main Street. In 1984, the year Mary Jane joined the store full time, her parents completed an expansion that doubled its size.

In 1988, Mary Jane’s husband, Paul Magnan, joined Wobby Jewelers and studied to become a bench jeweler and a repair and remount specialist. And after graduating from Norwich University, their son Josh joined the business a few years ago as a bench jeweler, making Wobby Jewelers a three-generation business.

The fact that both Paul and Josh are bench jewelers means there is a qualified jeweler in-house who is able to perform repairs and remounts.

Wobby Jewelers caters to everybody, with a wide selection on offer—everything from Timex watches to precious gems, gold, silver, white gold, rose gold, and platinum. “We’ve been very, very fortunate that our community supports us and has supported us throughout the years,” says Mary Jane.

COMMITMENT TO QUALITY AND SERVICE The last few years have seen an increase in customization, especially among the millennial generation. A customer may come in to consult with Paul, a repair and remount specialist, on creating just the right setting, something special and unique to that customer. It may take several hours over the course of multiple visits to reach the final perfect design.

The jewelry industry has had its share of growing pains, just as other areas of retail. The advent of big-box stores and then the Internet gave customers many more avenues through which to purchase jewelry. A shopper looking for a certain type of piece can easily search online and buy with a few clicks of the mouse.

But what about service on the other side of 34

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the purchase? Mary Jane points out that the immediate gratification of buying online may be fun, but it neglects to take into account the importance of service and trust. “You have to have the piece in your hand, look at it, and see what the quality of it is,” she explains.

One of the most important factors for choosing a great jeweler is trust. “Ask around,” Mary Jane advises. “Trust your gut. It’s not apples and apples. You have to be able to talk to somebody and understand what you’re getting.” Customers need to know that “we will be there after the sale.” A good jeweler will ensure that the customer has the information he or she needs to make the best selection and purchase, and won’t hesitate to answer questions or provide details.

Richard J. Wobby Jewelers has more to offer than sparkly adornments. For meaningful gifts to mark those special occasions that don’t call for jewelry, Wobby offers a selection of fine wall and table clocks from Bulova, as well as Woodbury Pewter and crystal glassware, Willow Tree figurines, and Byers’ Choice caroler figurines.

Operating Richard J. Wobby Jewelers, surrounded by family and a supportive community, is a labor of love for Mary Jane Magnan. “I love getting up and seeing people every day who are happy. I enjoy jewelry, and I find my wish list gets as long as anybody else’s!” she says. “I love jewelry and I love people and the community. I was born here and I just love Barre. I’m going to be here for the rest of my life.” ✿

RICHARD J. WOBBY JEWELERS 124 North Main Street, Suite 1 Barre, VT (802) 476-4031 www.richardjwobbyjewelers.com www.bestofcentralvt.com 35

SE A SO N ’ S BE S T

A Perfect Way to Celebrate On the weekend of February 9th and 10th, two worlds come together to create one of the most beautiful combinations of all time! Well, maybe not that dramatic, but come on—we’re talking chocolate AND wine! It’s the 8th annual Vermont Grape Wine Council’s Wine and Chocolate Weekend to celebrate Valentine’s Day.

V

ermont wineries around Vermont will open their doors and feature samples of wine with a chocolate confection or another dessert suited for the pairing. The wines cover the full spectrum. Some pairings include honey meads, ice ciders, fruit wines such as apple and raspberry, and wines from Northern grape varieties like Marquette and La Crescent.

So make a date to enjoy delectable sweets and a great glass of local wine. Here are several of the participants in the central Vermont area this year.

LINCOLN PEAK VINEYARD, Middlebury.

Wine pairings with local chocolatiers. Find out more at www.lincolnpeakvineyard.com or call (802) 388-7368.

NESHOBE RIVER WINERY, Brandon. Red and white port wines paired with small plates of artisan cheeses, fruits, and ganache truffles.

Learn more at www.neshoberiverwinery.com or call (802) 247-8002.

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SHELBURNE VINEYARD, Shelburne. Wine pairings with a different chocolatier each day. Go to www.shelburnevineyard.com or call (802) 985-8222.

BOYDEN VALLEY WINERY & SPIRITS, Cambridge. Wine pairings with local chocolatiers, including dessert wines, Vermont ice maple-chocolate milkshakes, and Valentine-themed cocktail tastings. Visit www.boydenvalley.com or call (802) 644-8151.

FRESH TRACKS FARM, Berlin. Enjoy a special wine flight paired with chocolates. For more information, visit www.freshtracksfarm.com or call (802) 223-1151.

www.bestofcentralvt.com 37

Stowe

COMMUNIT Y SPOTLIGHT | BY JAY MURRY

PHOTOS COURTESY OF THE STOWE AREA ASSOCIATION, STOWE MOUNTAIN RESORT, MARK VANDENBERG, TRAPP FAMILY LODGE, AND HARRISON’S RESTAURANT

GO

T

he combination of the words “go” and “Stowe” form the web address for the Stowe Area Association (www .gostowe.com). It also works effectively as a cheer for the organization. One can envision a cheerleader gleefully clapping and shouting, “S-T-O-W-E! GOOO STOWE!” It’s easy to see why residents and tourists alike cheer for the Stowe Area Association.

Taking into consideration Stowe’s economic growth and that of the surrounding area, its ability to attract visitors from around the world, and its success in maintaining the town’s 38

BEST OF CENTRAL VERMONT | WINTER 2018/2019

old-school charm (especially important to families whose roots reach back to the association’s inception in 1945), this organization can have its figurative cake and eat it too.

How does the Stowe Area Association achieve that balance? Sharon Harper, marketing manager for the group, provides an overview. “As one of the premier destinationmarketing organizations in New England, we are committed to the long-term development and vibrancy of the Stowe community. The association provides a portfolio of public benefits for residents, businesses, and visitors.”

The batter has been poured for the cake that the Stowe Area Association strives to bake for its community. Let’s see how that cake is baked and iced.

MAIN INGREDIENT: TOURISM So, you’re looking for a vacation destination for year-round activities? Think Stowe. In a 2017 issue of National Geographic, Stowe is listed among the magazine’s Best Ski Towns in the World. Want to combine your appreciation for good food with your love of skiing? Travel to Stowe! It’s recognized by Fodor’s Travel as

The Stowe Area Association balances growth, tourism cachet, and quality of life.

www.bestofcentralvt.com 39

Above: Stowe’s world-class dining culture is a celebration of quality and creativity. With several of Vermont’s best local breweries, wineries, cideries, and distilleries within a few miles of the historic village, Stowe is the perfect place to explore Vermont’s craftbeverage scene.

Right: Stowe’s retail businesses offer quality products for every taste with more than 50 apparel boutiques, country stores, museums and galleries, specialty markets, jewelry, and sporting-goods stores. Be sure to take a piece of Vermont home with you.

the second-best of the World’s 10 Best Ski Towns for Foodies. And what would autumn be without a pilgrimage to see great fall foliage?

Stowe is tops in the TripAdvisor review of the Top 10 Foliage Destinations in the US. And if you seek a destination that allows you to back off the accelerator of a too-busy life, Smithsonian has selected Stowe to be among its Top 20 Best Small Towns to Visit.

Sharon says Stowe thrives because of its tourism versatility. “Stowe is a four-season destination that offers an exceptional experience 40

BEST OF CENTRAL VERMONT | WINTER 2018/2019

for families, couples, and the outdoor enthusiast. It offers abundant historical and cultural activities, a variety of stores for shopping, and quality accommodations for every taste and budget.”

Cultural highlights include a vibrant art scene that features Exposed, an outdoor art exhibit from July through October. And since there are more breweries per capita in Vermont than in any other state, aficionados of such beverages enjoy tours and lodging packages that link the establishments together.

You can even paddle your way to a winery if you want to combine canoeing with a cabernet sauvignon.

With this diversity of activities to be sampled, Sharon states simply, “The wealth of activities and experiences in all seasons make Stowe a unique world-class destination.” With all these ingredients in the tourism cake, there have to be figurative chefs and cooks in the kitchen to make sure the cake tastes just right and the temperature remains ideal to bake it.

STOWE TOURISM MANAGEMENT The Stowe Area Association will celebrate its 75th anniversary in 2020, so it has extensive experience being the top chef for the town’s tourism management. Sharon says, “We focus on building partnerships with local and state entities such as the town of Stowe, Stowe Mountain Resort, the Vermont Department of Tourism and Marketing, and the Vermont Chamber of Commerce.”

This creates a unified approach where key ingredients (or organizations) blend together in harmony and work collaboratively to enhance www.bestofcentralvt.com 41

Stowe is the perfect place to plan a summer adventure or relaxing winter retreat with family and friends. A world-class mountain resort town nestled beside Vermont’s highest peak, Stowe is a four-season destination for outdoor recreation, events, art, culture, and history—from mountain to Main Street.

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destination development. The Stowe brand is elevated through the development of a content strategy among tourism partnerships. Sharon says this “connects travelers and stakeholders with iconic, inspirational experiences.”

Stowe regularly combines its vibrant variety of choices for visitors with cohesive tourism management to create a wellspring of economic growth. But in order to properly have this cake and enjoy it too, a little icing is needed.

COMMUNITY AWARENESS AND INVOLVEMENT Stowe relies on its natural beauty and resources for its success. Therefore, it’s only natural that the icing on the tourist cake is the ongoing effort to maintain and preserve these. A New England native, Sharon has been aware of the importance of that effort. “When I returned to New England, I had the chance to visit Vermont more often, and every time, I never wanted to leave. I was drawn to the natural wonders,

the lifestyle, and the people who share similar values.”

Thus, the Stowe Area Association is very much in tune with preserving that natural beauty and the idyllic lifestyle that stems from it. “We work to strengthen community awareness and involvement that supports growth and fosters a high quality of life for residents of the Stowe area,” explains Sharon.

“We work with environmental organizations like the Stowe Land Trust and the Green Mountain Club to raise awareness of environmental messages like land conservation and trail etiquette.”

By creating a variety of tourism options, strategies for effective tourism management, and ways to give back to the community to preserve the beauty that attracted its first tourists, Stowe has come full circle. In this case, much like a rich, round three-layer cake with decadent icing, the tourist cake that the Stowe Area Association has carefully baked is waiting for you to sample. Go get a slice. Go Stowe! ✿

STOWE AREA ASSOCIATION 51 Main Street, P.O. Box 1320 Stowe, VT (802) 253-7321 (800) GO STOWE askus@gostowe.com www.gostowe.com www.bestofcentralvt.com 43

BY PHYL NEWBECK PHOTOS COURTESY OF VERMONT ADAPTIVE SKI & SPORTSXXXXXXXXXXXXXXX

Skiing is for EVERYONE

Vermont Adaptive volunteer instructors (green jackets) and athletes enjoy the sun at Sugarbush Resort’s Mt. Ellen.

Vermont Adaptive Ski & Sports ensures that anyone who wants to enjoy snow sports can!

Back in 1987, a group called the Vermont Handicapped Ski Foundation began providing ski lessons for people with disabilities at Mt. Ascutney. The group soon changed their name to Vermont Adaptive Ski & Sports and expanded to other ski areas. Their first dedicated building was constructed four years ago at Pico Mountain, but soon Vermont Adaptive will have a new structure at the base of Mt. Ellen at Sugarbush Resort in Warren to house the program that has been operating there since 1991.

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V

ermont Adaptive hopes to break ground on their new building in spring 2019. It will have three floors of program space. The first floor will have 1,800 square feet for volunteers, staff, and community members, including accessible restrooms, permanent cubicles, and space for equipment storage. More storage is available in the basement. The upper level will have a

quiet sensory room and a library, as well as space for wellness programs, indoor learning opportunities, and yoga classes. There will even be room for service animals to take a break while their humans are on the slopes.

LEVELING THE PLAYING FIELD Director of Communications Kim Jackson says Vermont Adaptive was the first program

for skiers with disabilities in the state of Vermont. The program serves people with any type of impairment—physical, cognitive, developmental, or emotional/behavioral— through the assistance of approximately 400 volunteers.

“It runs the gamut,” Kim says, “from spinal cord injuries to Down syndrome. Each disability is different, so our volunteers spend www.bestofcentralvt.com 45

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Opposite: Vermont Adaptive volunteer instructors teach all ages and all abilities to ski and snowboard in the winter and to canoe, kayak, hike, bike, mountain bike, sail and more in other seasons.

Below: Volunteer instructors and athlete and Vermont Adaptive board member Emily Cioffi (front row, left) get ready to head to the lifts to make some turns.

a lot of time with client profiles and then sit down with them to figure out what is best for each individual.”

Although the program is known for its snow sports, volunteers assist year-round. In central Vermont that includes water sports, rock climbing, road and off-road cycling, and wellness programs and retreats in Waterbury, Montpelier, and at Blueberry Lake in Warren.

“A lot of organizations serve just one population,” Kim says. “We cover it all. It’s been shown that sports and recreation level the playing field for people with disabilities. It’s very empowering.”

Vermont Adaptive has a million-dollar operating budget and receives funding through grants and individual contributions.

Clients who cannot afford the program are encouraged to apply for scholarships. “We never turn anyone away based on ability to pay,” Kim stresses. www.bestofcentralvt.com 47

Above: A mono-skier enjoys a sunny day with great snow at Sugarbush’s Mt. Ellen.

Right: Volunteer instructor Norm Staunton prepares to take another run with a Vermont Adaptive athlete.

Opposite: One way volunteer instructors can control an athlete’s speed is by using tethers attached to skis or equipment.

SUCCESS STORIES Born with cerebral palsy and Down syndrome, Emma Norton used to have difficulty sustaining outdoor activity, but her parents, brother, and friends all skied. So at the age of 12, Emma tried out a bi-ski at Sugarbush.

“We had no expectations,” Helen, her mother, says, “and it was an awful day— cloudy, cold, and snowing, and on top of that, they were making snow.” After two and a half hours, Emma’s instructor saw that she had signs of prefrostbite and suggested they go in. Emma is nonverbal, but Helen reports that her daughter pursed her lips together 48

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and emphatically shook her head “NO.” She’s been skiing ever since.

Now 22, Emma has won numerous gold and silver medals at Special Olympics, usually piloted by her dad, Emmett. She moves her bi-ski by leaning from side to side but is unable to guide herself through the course without assistance. “The faster she goes, the better she likes it,” Helen says. “Moguls are her thing.”

Helen praises the many volunteers she has met at Sugarbush. “Vermont Adaptive is just a great organization,” she adds.

Tony Blake of Charlotte volunteers with Vermont Adaptive at both Bolton Valley Resort and Sugarbush. He works mostly with children and refers to the community of volunteers and caregivers as a family. “It’s addictive,” he says.

“I always come home in a good mood.” www.bestofcentralvt.com 49

A great day on the mountain with instructor and athlete.

Tony volunteers every weekend and tries to help out midweek as well. “I still ski for fun,” he says, “but honestly, it puts a big smile on my face just talking about the program. It’s probably the most fulfilling thing I’ve ever done. Spending three hours on the mountain with someone with Down syndrome who gives you a big hug afterwards is something that lasts forever.”

Born in Northfield, Emily Cioffi started cross-country skiing at 3 and learned to alpine ski when she was 11. “I loved racing,” she says, “but at 19, I needed surgery and didn’t think I would ever ski again.” Congenital hip dysplasia caused her to dislocate both hips, requiring her pelvis to be completely rebuilt.

The process was hindered by a neural tube defect in her spinal cord.

Four years ago, when her surgeon gave her the go-ahead to resume outdoor athletic activities after a four-year hiatus, Emily was thrilled to discover Vermont Adaptive at Sugarbush. With her mono-ski, Emily not only races and skis for fun. She also coaches others in the program and is working on her certification to become a professional ski instructor. Initially, she worked just with other mono-skiers, but now she helps anyone involved in the program, whether they’re using other adaptive equipment or their own two feet.

A year ago, Emily was asked to be a member of Vermont Adaptive Ski & Sports’ Board of Directors. In addition to working toward her certification, she hopes to do more ski racing with the goal of making the US Paralympic Team. Now a phlebotomist, she urges those interested to take time to volunteer for the program. “It will be one of the most challenging things you do,” she says, “but also one of the most rewarding.” ✿

VERMONT ADAPTIVE SKI & SPORTS P.O. Box 139 Killington, VT (802) 786-2991 www.vermontadaptive.org 50

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www.bestofcentralvt.com 51

D ININ G O U T | BY SUZ A NNE P O D H A IZER PHOTOS COUR TE S Y OF SUZ ANNE P ODHAIZER UNLE SS OTHERWISE NOTED

WOODBELLY PIZZA Community, love, and the bounty of regional food

Inside a wood-fired oven, everything happens quickly.

When a round of sourdough slides off a pizza peel and makes contact with the scorching oven floor, the crust immediately begins to swell and brown. Shreds of cheese lose their shape and slump into a bubbling mass, and vegetables are licked with brown and kissed with the flavor of smoke.

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Opposite: Pizza being placed in one of Woodbelly’s ovens.

This page: Setting up for a corporate party at Longest Acres Farm in Chelsea. Photo courtesy of Woodbelly Pizza.

www.bestofcentralvt.com 53

Above: A sizzling hot cheese pizza.

Right: Emma Podolin loads a pizza into one of the homemade ovens, a sweltering job in July and August.

Opposite top: Flatbread cut as an appetizer.

Opposite bottom: Platter of seasonal vegetables and whipped goat cheese.

The person tending the oven watches for subtle signs—an edge that is barely blistered, slices of tomato that are spitting juice—lifting the pizza with the peel and rolling it so that the cooking happens evenly. It’s a rapid culmination to a lengthy process.

When customers line up by the dozens, a talented pizzaiolo might cook several pies at a time, moving each around the others in a dance designed to take advantage of the vagaries of heat. There’s some room for error, but not much, and once in a while, a gorgeous saucy pie ends up in the flames instead of in someone’s belly.

CHARACTERIZED BY CREATIVITY At Woodbelly Pizza in Montpelier, a decade-old catering company that has recently expanded to offer a winter pizza-and-soup CSA, selling 54

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branded bone broth to customers in Vermont and Boston via a food-distribution company called Farmers to You, and doing warm-weather takeout from its brick-and-mortar location on Barre Street, serving exceptionally delicious food is the aim, but the process of crafting that food is given equal weight.

Woodbelly’s crust is sourdough, made mainly with freshly milled flour grown in the Northeast and Quebec and carefully tended and fed over the course of multiple days.

Firewood is laboriously chopped, stacked, and

selected for each event. Pizza toppings—and the vast majority of the ingredients for fancier dishes, such as heirloom tomato salad with herbed pesto and freshly made ravioli—are sourced from area farms.

Woodbelly’s bar service too is characterized by creative cocktails made with ingredients that “highlight the bounty of the season,” says co-owner David Huck. Examples? A brisk, refreshing grapefruit-vodka-rosemary spritzer in summer and, in fall, drinks made with elderberry liqueur. www.bestofcentralvt.com 55

Above: Organic salad with maple-cider dressing and edible flowers.

Right: Hilltop rehearsal dinner and mobile cocktail bar setup at Bliss Ridge Farm in Moretown. Photo by Jordan von Trapp.

Opposite page: Worker-owner Dave Dixon grills marinated zucchini and squash.

The business that results from this combination of farm-grown goods and fire is an exuberant blend of the casual and the elegant.

At markets and music festivals, Woodbelly workers often look as though they’d be perfectly at home dashing around in the woods with Peter Pan. Some sport rakish caps, while others wear sundresses or pants with a seemingly infinite number of pockets. There, they sling simple slices of cheese ’n sauce pies, as well as more robust ones topped with delectables like kale, roasted winter squash, and fatty, smoky bacon, for hungry shoppers and muddy, blissed-out dancers.

At fancier gigs, the same folks show up in black aprons and button-up shirts and blouses and glide through the crowd with trays holding fine artisan cheeses, piles of pickled fiddleheads, and crocks of herbed mustard, apple chutney, and house-made chicken liver pâté.

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WOODBELLY BEGINNINGS This broad spectrum harkens back to the origins of the business and to its growth. In 2008, Woodbelly was founded by two friends from Morrisville, Jonah Bourne and Jeremiah (Jem) Church, who had known each other their whole lives. Jonah was excited about growing organic vegetables, and Jem wanted to explore building ovens with clay, brick, and concrete.

For the joy of working with their hands and in an effort to make money from labor they loved, the duo dove deeply into the world of flour, farming, and flame.

In 2010, the business started appearing at area farmers’ markets. When sated customers began proposing that Woodbelly cater their weddings, Jonah and Jem hired a handful of their friends and said yes.

A few years later, in 2015, a group of those friends purchased the business from Jonah (Jem had already sold his share) and turned it into a worker-owned cooperative. None of the cooperative members had formal culinary training, but all were interested in using traditional techniques from around the world to turn raw ingredients into something special.

They butchered pigs, pickled beets, grew corn and ground it into cornmeal for tamales, and experimented with dishes such as farinata, a chickpea pancake that happens to be glutenfree, crispy, and delicious.

These days, Woodbelly is bigger than ever before, with more than 35 part-time employees as well as its two member-owners, David Huck and Dave Dixon, and its general manager, Mollie McElroy, who is in the process of www.bestofcentralvt.com 57

Oven-roasted Maple Wind Farm chicken is brined prior to roasting in the oven.

becoming an owner too, and her sister, Jocelyn McElroy, who “manages the fleet.” In 2018, over the course of its catering season, which runs May through October, the business brought its trio of mobile ovens to more than 200 events.

BRINGING PIZZA TO THE PEOPLE The nature of the business and those who lead it entails constant innovation. David Huck isn’t sure what the next step will be—it won’t be a 5,000-square-foot restaurant, he notes—but is confident that Woodbelly will continue to grow and expand its offerings over time. “We want to bring more pizza to the people of Montpelier,” 58

BEST OF CENTRAL VERMONT | WINTER 2018/2019

he says. “And we keep thinking about how we’re going to do the next thing. . . . We have so many different ideas.”

Whether it’s striving to perfect sourdough crusts, learning to make exceptional, jellied broth with Maple Wind Farm chicken bones, or figuring out how to spit-roast an entire cow in a field to feed 200 wedding guests, the folks at Woodbelly approach each task with a sense of wonder and exploration.

With the type of carefully crafted fare Woodbelly serves, David suggests, “There are all of these experiential connections to the world that aren’t really present in

manufactured food products.” And as the business grows and expands, making dishes to commemorate community and love and to showcase the bounty of regional food, Woodbelly’s owners always come back to the basics: the value of soil, honoring those who grow and produce food, and celebrating the human instinct to gather around a blazing fire.

WOODBELLY PIZZA P.O. Box 1060 Montpelier, VT (802) 552-3476 woodbellypizza.com

www.bestofcentralvt.com 59

B RIGH T ID E A S | BY CO RE Y B URD I CK P H O T O S CO U R T E S Y O F B Y J O S H U A L A F L O W E R

Close Out 2018 with a New Year’s Eve 5k!

READY, SET, HAPPY NEW YEAR!

IT’S NEW YEAR’S EVE DAY. Maybe you’re contemplating 2018 and how it evolved as you prepare for a party or trying to tone down the kids’ excitement about staying up until midnight to watch the fireworks. Regardless how your December 31st unfolds, one fun way to spend part of the afternoon is running a 5k through the streets of Montpelier!

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Above: Ready, Set, Happy New Year! Runners are off, and some hardy racers wear shorts despite the cold!

Bottom: A colorfully dressed runner is all smiles at the festive New Year’s Eve 5k.

T

he Central Vermont Runners (CVR) New Year’s Eve 5k has been taking place since 1995. Although not officially a CVR race at that time, they were mistakenly given credit. Andy Shuford, current president of CVR, recalls that, back then and through 2012, the race was held in conjunction with First Night in Montpelier.

“The festival ended after 2012, but CVR kept the race alive due to popular demand,” he says. “The race is one of our larger events, and it gets an interesting mix of runners since there are people here from out of town who run.”

Ann Bushey, program director for youth running grants, has been a member of CVR since 1997. She ran her first New Year’s Eve race in 1998 and recalls that the original course had a unique set of challenges, exacerbated by unpredictable weather— it’s winter in Vermont after all. www.bestofcentralvt.com 61

DICEY FOOTING AND CHALLENGING WEATHER! “I had just moved to Vermont, and it was my first race. I remember thinking ‘these Vermonters are crazy,’” Ann says. Even though the course has since changed, she notes that the race has always involved a mix of winter elements, and that proper footwear is key. Most runners grab their YakTrax or other traction gear to assist with footing on the often-icy uphills and downhills.

CVR member Tim Noonan says the course originally ran out Elm Street, into the Meadow, back onto Elm, onto Cummings Street, and then onto the rec field and back down Elm Street, into the Meadow, and onto Elm, finishing at the Pavilion.

“One thing I remember most about that course was running onto the Rec Field path, which was usually covered with a lot of snow and had very difficult footing,” says Tim. 62

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Opposite top: Some runners smile even trudging uphill. Bottom: Nearing the finish line!

“Another thing I remember is running down Elm Street on the way back, sometimes with slippery roads and all the workday traffic coming up Elm Street. We thought those conditions were too dangerous, and we moved the race course to its current route.”

Tim, who currently directs five races for CVR and has run the race every year except for two, says it is one of his favorite races since it occurs outside the regular “racing season.”

He enjoys the holiday spirit inherent in this race as opposed to a typical atmosphere of competition.

LACE UP & RUN INTO A NEW YEAR Ann concurs, adding that she hands out horns and noisemakers at the event, and the start is “Ready, Set, HAPPY NEW YEAR!” Aside from the allure of the course, which according to Ann features, “16 tricky turns,” participants have the opportunity to win prizes donated by local vendors and enjoy a potluck of “holiday leftovers” after the race. Don’t worry about getting lost on the course—numerous volunteers are scattered throughout the route, all bundled up and ready to cheer and direct.

Says Ann, “Everything from frostbite to slipping on ice can and has happened, but many people tell me it is their favorite race, and it is mine as well. We have been very grateful to the state for the use of the Pavilion Building, as it provides a warm and roomy place for runners to stay warm before and after the race.”

Ready to lace up for the challenge and fun?

The race begins at 2pm on Court Street near the Pavilion Building. You can learn more and preregister at cvrunners.org. The cost is $15 for adults and $10 for ages 19 and under with a $40 maximum for families.

ONLINE EXTRA Want to stay fit and healthy this winter? Get tips from Personal Trainer Bill McGrath. Find out more at www.bestofcentralvt.com.

www.bestofcentralvt.com 63

BY NANCY HUMPHREY CASE PHOTOS BY MAGGIE NEALE UNLESS OTHERWISE NOTEDXXXXXXXXXXXXXXX

Farm table crafted by Bill Peberty welcomes visitors.

Below: Majolica stoneware berry dish by Leslie Koehler.

Below right: Paul Christensen’s carved wooden plate and Janet Zug’s hand-blown glass.

Opposite: Deborah Van Ness forms a bowl from clay.

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ARTISANS HAND CRAFT GALLERY

Where hand meets heart

On a recent Saturday, the craft gallery occupying a prime spot at the entrance to Montpelier’s City Center celebrated its 40th birthday with a one-day sale. Customers streamed through the shop, and a long checkout line wound its way among shimmering pendants and handcrafted wooden display shelves filled with stylized creations. No one seemed to mind the wait to pay for purchases. Instead, happy chatter resounded off the brightly painted walls as customers in line conversed.

www.bestofcentralvt.com 65

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Opposite page: Amazing rustic wooden hutch made

by Randy Allen.

Below: Stoneware syrup pitcher by Lucinda Rochester Smith. Photo by Anthony Pagani.

Unique pieces crafted in glass, stone, silver and bronze, fiber, wood, and clay as well as eye-catching photographs and prints by the gallery’s 140-plus artisans were slipped into customers’ bags at a brisk rate. “We did better than ever,” says Maggie Neale, who makes chenille and silk scarves and became involved with the gallery when she moved to Montpelier 24 years ago.

THRIVING FOR FOUR DECADES AND COUNTING The scene would have been a stretch for the 1978 founders’ imaginations. Back then, young woodcut artist Mary Azarian, jewelry maker Lochlin Smith, and fifteen of their contemporaries didn’t intend to start a shop. They banded together in late fall as a sort of cooperative to sell their work in an empty Langdon Street storefront during that holiday season. “But everyone did so well they decided to keep it open,” says Jill Pralle, manager of Artisans Hand.

To succeed in selling crafts in 1978 is one thing. To keep a craft shop not only open but also thriving through the four decades since, when the public’s appreciation of handmade creations has seen its ups and downs, and www.bestofcentralvt.com 67

Clockwise from right: A display of hand-painted silks by Maggie Neale. Stoneware dinnerware by Deborah Van Ness. Crocheted copper wire with beads by Jennifer Muldoon. A grouping of nature photography by CJ Hockett.

Opposite: Carved snowman by Karl Neubauer.

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perhaps a general decline in recent years, is quite another. How has this group of talented artisans been able to do it?

“I think we wonder that ourselves,” says Maggie, who sits on the gallery’s seven-member board of directors. “For one thing, we have a team of customers who depend on us for wedding gifts,” she says. She also explains that the artisans promote themselves and the gallery through regional and national craft fairs. “And we ask new exhibitors to tell their interested parties to come into the gallery to see more of their work. It’s a team effort.”

Ten times a year, the board juries the work of prospective exhibitors and chooses three or four new ones to join the gallery. “There’s always something new and exciting,” Maggie says. “You have to keep it fresh, vibrant.”

Unlike some craft shops, Artisans Hand is run entirely by craftspeople, right down to the sales clerks. “We all have a real understanding of what goes into making crafts, which helps when selecting quality crafts,” Maggie says.

UNIQUE PIECES AND A PERSONAL TOUCH Regular customer Dot Higgin appreciates that about the staff. “They’re artisans themselves and are very helpful but not pushy,” she says. www.bestofcentralvt.com 69

She loves supporting Vermont artists who create items using local materials, and she promotes this “stream of industry” by sending gifts from Artisans Hand back to her friends and family members in England. “The quality is excellent,” she adds. “There’s no compromise.”

Another customer, Liz Snell, says she’s a “super big fan” because of the “high, high 70

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quality of artwork. It’s definitely a place I take out-of-town guests because I know they can find specialized, unique things from Vermont artists.” She follows a few of the gallery’s individual artists who are creating works that are “very exciting” to her. The quality of the work displayed at Artisans Hand has earned the gallery the title of a Vermont State Craft

Center—a distinction accorded to only six organizations in the state.

In addition to word of mouth, the gallery promotes itself through social media—mainly its Facebook page, which showcases the work in the gallery through a constantly updated flow of photographs. But the craft shop does not generally sell its artisans’ pieces online. “We

Opposite page: Sculptural clay vases by Georgia Landau, one of the original founders of Artisans Hand.

Above: Elga Gemst’s stained glass panels. Elga was Artisans Hand’s featured artist for Montpelier’s Art Walk.

tried having people buy through our website, but it didn’t work out very well,” Maggie says.

“Each piece is unique, and it’s important to pick up a mug, for example—to hold it and see how the handle feels to you. We encourage people to come into the shop. But we do send work when requested.”

Maggie’s attention to that kind of artistic detail points to what may be the most compelling reason for the shop’s success—the “personal touch.” “The group of people who are involved are wonderful, friendly, lovely people,” she says, “and we all really care about [the gallery].”

Perhaps that’s what customers feel and respond to—artisans caring about what they are doing, about the people they’re doing

it with, and about the state where they live.

Perhaps it is this kind of caring that adds meaning to each piece on display at Artisans Hand.

“Mary Azarian’s hand-colored prints are a reflection of her way of life in Vermont,” Maggie says by way of an example. “Our customers seem to respond to and value the nature of Vermont that permeates our displays and our products.” ✿

ARTISANS HAND 89 Main Street/City Center Montpelier, VT (802) 229-9492 Gallery Hours: Mon–Sat 10–6, Sun 12–4 artisanshand.com www.bestofcentralvt.com 71

WINTER 2018/2019 | ARTS & ENTERTAINMENT CALENDAR

SPRUCE PEAK PERFORMING ARTS CENTER Green Mountain Mahler Festival Annual Holiday Concert

Swan Lake

DECEMBER 26

The Met Live In HD The Magic Flute 1pm

DECEMBER 27

Warren Miller’s Face of Winter 7pm

DECEMBER 29

Beethoven’s Ninth Symphony – Green Mountain Mahler Festival Annual Holiday Concert 7pm

JANUARY 4 & 5

Scout Film Festival Screenings and Award Ceremony 9am & 9:30am JANUARY 8

The Phantom Tollbooth 10am

JANUARY 10

The Bolshoi Ballet in HD Don Quixote 1pm

JANUARY 18

ArtSmart – What Is Chamber Music?

1pm

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JANUARY 19

Spruce Peak Chamber Music Society presents Rhapsody in Stowe 7pm

JANUARY 26

The Met Live In HD La Traviata 1pm

JANUARY 26

National Ballet Theatre of Odessa Swan Lake 7pm

FEBRUARY 6

Step Afrika 9:30am & 7pm FEBRUARY 9

An Evening with the Chad Hollister Band 7pm

FEBRUARY 13

The Met Opera Live In HD Adriana Lecouvreur (Cilea) 1pm

FEBRUARY 16

Noam Pikelny & Stuart Duncan 7pm

WINTER 2018/2019 | ARTS & ENTERTAINMENT CALENDAR

Chad Hollister

Gaelic Storm

Cyrille Aimée

Step Afrika

FEBRUARY 20 & 21

MARCH 8

7pm

7pm

American Girl LIVE FEBRUARY 24

Gaelic Storm 7pm

MARCH 8

ArtSmart – Instruments of the String Quartet 1pm

Cyrille Aimée MARCH 9

Spruce Peak Chamber Music Society presents The Art of the String Quartet 7pm

Spruce Peak Performing Arts Center 122 Hourglass Drive, Stowe (802) 760-4634 www.sprucepeakarts.org

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WINTER 2018/2019 | ARTS & ENTERTAINMENT CALENDAR

BARRE OPERA HOUSE Arrival From Sweden

JANUARY 12

Lankum – Dublin Folk Miscreants 7:30pm

JANUARY 18

Vermont Burlesque Festival 2019 8pm

JANUARY 25

Comedian Bob Marley 8pm

FEBRUARY 2

Arrival From Sweden (ABBA Tribute) 7:30pm

MARCH 16

Dervish – Celebration Series Irish Traditional Music 7:30pm

Barre Opera House City Hall 6 North Main Street, Barre (802) 478-8188 www.barreoperahouse.org

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Lankum – Dublin Folk Miscreants

WINTER 2018/2019 | ARTS & ENTERTAINMENT CALENDAR

STUDIO PLACE ARTS THROUGH DECEMBER 27, 2018

JOIN US FOR

CELEBRATE,

our three-floor fine art and craft extravaganza, featuring work created by more than 80 Studio Place Arts (SPA) member artists. Find oneof-a-kind handmade gifts & treasures. You’ll find special items for the household, holiday ornaments, jewelry, wearables, cards, and much more. Take them home for gifts (or for yourself).

THROUGH MARCH 2, 2019

EXHIBITION:

Scrap Yard: Drawings

by Mark Heitzman

An exhibit of 10 large-scale graphite or charcoal drawings of tools and other objects, including a tire iron, the bottom of an ancient oil can, and a drill bit, completed 2004–2015.

On display through March 2, 2019, at the Morse Block Deli at 260 North Main Street, Barre.

PHOTO BY ATHENA P. TASIOPOULOS

Image: Nuts in a Vise

by Mark Heitzman, graphite on paper

Studio Place Arts 201 North Main Street Barre, VT Tue–Fri 11am–5pm, Sat noon–4pm www.studioplacearts.com www.facebook.com/StudioPlaceArts

PHOTO BY ATHENA P. TASIOPOULOS

www.bestofcentralvt.com 75

WINTER 2018/2019 | ARTS & ENTERTAINMENT CALENDAR

MONTPELIER ALIVE NEW YEAR’S EVE

DOWNTOWN MONTPELIER

Ring in the New Year in downtown Montpelier. Enjoy a mix of family and adult events in town, in addition to great restaurant specials and music.

FIRST FRIDAY OF EVERY MONTH

MONTPELIER ART WALK showcases works of central Vermont artists at multiple locations, four times a year, always on the first Friday of the month.

Enjoy the local art! Upwards of 25 art openings on one night in Montpelier!

ALL WINTER

THE ICE RINK at State Street is a winter season, public, outdoor ice rink situated on the State House lawn in downtown Montpelier, Vermont. The rink is operated by the City of Montpelier in coordination with Montpelier Alive and community volunteers.

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COOKING CLASSES

STOWE KITCHEN BATH & LINENS DECEMBER 22 & 23

Hors d’Oeuvres for a Holiday Cocktail Party 22, 2–4pm, 23, Noon–2pm

Stowe, VT www.stowekitchen.net

LOST NATION THEATER MARCH 1 & 2

The Man and The Moon Original dance-theater created by campers ages 9 & up and director/choreographer Taryn Noelle inspired by George Méliès – pioneering filmmaker, illusionist, “grandfather of science fiction,” and the inspiration for Martin Scorsese’s 2011 blockbuster Hugo.

1, 5:30pm, 2, 1pm

39 Main Street City Hall Auditorium Arts Center Montpelier, VT (802) 229-0492 lostnationtheater.org

www.bestofcentralvt.com 77

WINTER 2018/2019 | ARTS & ENTERTAINMENT CALENDAR

MAD RIVER VALLEY EVENTS

DECEMBER 22

DECEMBER 31

Mad River Taste Place 89 Mad River Green, Waitsfield, VT Noon–3pm

Sugarbush, 7pm–midnight

Boyden Valley Winery Tasting

DECEMBER 22

Ugly Sweater Contest Sugarbush, 3pm

New Year’s Eve Fireworks JANUARY 12, 2019–FEBRUARY 3, 2019

Waterbury Winterfest 2019 Find detailed event information at www.waterburywinterfest.com.

JANUARY 19, 20 AND FEBRUARY 16 DECEMBER 23

Family Gingerbread House Workshop Sugarbush, 5pm DECEMBER 27

Blizzard Boogie Sugarbush, 3pm DECEMBER 27

Photography Outback Tour Sugarbush, 10am

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Local Artisan Market

Meet the artists and purchase their work.

Sugarbush, noon–6pm JANUARY 30

Lawson’s Finest Beer Lover’s Dinner and Full Moon Snowshoe Walk

A 1-hour full moon snowshoe walk followed by a buffet locavore dinner. $50 includes snowshoe walk, dinner, and a beer. Snowshoe rental $5 additional. Advanced registration required.

7:30–9:30pm

COOKING CLASSES

THE KITCHEN AT THE STORE Waitsfield, VT Info@vermont store.com Cooking Classes DECEMBER 20

Italian Feast 6pm

DECEMBER 21

Winter Wonderland 6pm

DECEMBER 22

Holiday Fondue Party Noon–2pm

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.

Aaron Flint Builders...........................................................................................41

Montpelier Alive.................................................................................................. 2

alla vita..................................................................................................................71

Montpelier Orthodontics................................................................................35

Artisans’ Gallery................................................................................................23

Morse Farm..........................................................................................................12

Artisans Hand.....................................................................................................19

Moruzzi’s .............................................................................................................71

Bare Medical Spa.................................................................................................. 1

Noyle Johnson Insurance................................................................................49

Blue Cross Blue Shield of Vermont...............................................................33

Onion River Outdoors......................................................................................63

Brenna B Interiors..............................................................................................59

Outdoor Gear Exchange..................................................................................47

BrewView ...........................................................................................................55 Bunya Bunya Boutique....................................................................................... 6 Burlington Furniture............................................................. Inside Back Cover Burlington Marble and Granite....................................................................... 11 Central Vermont Medical Center..................................................................69 Church Hill Landscapes...................................................................................57 Close to Home....................................................................................................17 Cody Chevrolet...................................................................................................51 Coldwell Banker/Classic Homes...................................Outside Back Cover Commodities Natural Market.......................................................................... 6 Cornerstone Pub and Kitchen.......................................................................... 7 Corrigan & Klein Artisan Builders..................................................................15 Cushman Design Group...................................................................................41 CW Print + Design............................................................................................69 Delicate Decadence ........................................................................................25 ECCO Clothes....................................................................................................... 3 Ferro Estate and Custom Jewelers.................................................................. 6

Patterson and Smith Construction................................................................47 Peregrine Design/Build.....................................................................................13 Richard Wobby Jewelers..................................................................................21 ROAM...................................................................................................................31 Sarducci’s Restaurant and Bar.......................................................................... 5 Spruce Peak Performing Arts Center...........................................................77 Sterling College.................................................................................................... 9 Stowe Red Barn Realty......................................................................................21 Stowe Village Massage...................................................................................... 6 The Automaster................................................................... Inside Front Cover The Bench Restaurant........................................................................................ 6 The Body Lounge................................................................................................. 6 The Carriage Shed.............................................................................................35 The Country Store on Main.............................................................................. 6 The Green Mountain Inn................................................................................... 6 The Store.............................................................................................................49

Fringe Salon..........................................................................................................31

Total Fitness Equipment..................................................................................63

Green Mountain Inn........................................................................................... 6

Vermont Artisan Coffee and Tea....................................................................19

Harvest Market..................................................................................................43

Vermont Kitchen Design by Bouchard-Pierce Candlelight.....................33

J Morgan’s Steakhouse/Capitol Plaza..........................................................12

Vermont Kitchen Design by Bouchard-Pierce Wolf.................................43

Landshapes.........................................................................................................75

Wagner Hodgson Landscape Architecture.................................................51

Mayo Health Center.........................................................................................25

Wake Robin.........................................................................................................59

Midstate Dodge...................................................................................................4

Windows & Doors By Brownell......................................................................67 www.bestofcentralvt.com 79

L AST GL ANCE

Kindness is like snow. It beautifies everything it covers. — Kahlil Gibran

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COFFEE TABLE PUBLISHING, LLC 32 Hermit Thrush Lane South Burlington, VT 05403