Best of Central Vermont - Winter 2019

Central Vermont best of

WINTER 2019/2020 VOLUME 8, NO. 1

BEST OF CENTRAL VERMONT

COMMUNITIES AND LIFESTYLE IN THE HEART OF THE GREEN MOUNTAINS

POWDER PLAY WHERE TO SKI THIS WINTER

BEING SANTA

THE MYTH AND THE MAGIC OF BEING SANTA CLAUS

WINTER 2019/2020

STERLING COLLEGE FERTILE FIELDS FOR PROFESSIONAL EDUCATION

Contents FEATURES

45 BEING SANTA CLAUS

EMBODYING THE MYTH AND MAGIC OF SANTA CLAUS

BY BILL WALSH

PLAY 54 POWDER WHERE TO SKI THIS WINTER STORY AND PHOTOS BY LISA BALLARD

FIELDS FOR 62 FERTILE PROFESSIONAL EDUCATION COVER PHOTO BY LINCOLN GAP PHOTOGRAPHY PHOTO THIS PAGE BY LISA BALLARD

STERLING COLLEGE’S SCHOOL OF THE NEW AMERICAN FARMSTEAD LAUNCHES PROFESSIONAL CERTIFICATE PROGRAMS

BY KATIE LAVIN

ontents DEPARTMENTS

20 13 PUBLISHERS’ NOTE 14 ONLINE HUB 50 16 CONTRIBUTORS 18 OCCASIONS 44 20 OUT & ABOUT

BY CASSIE HORNER

‘TIS THE SEASON

36

BY MARK AIKEN

BY NOAH DETZER

28 LINCOLN GAP PHOTOGRAPHY WHAT’S COOKING

POTLICKER KITCHEN’S AWARD-WINNING BEER JELLIES

BY PHYL NEWBECK

42 SPECIAL ADVERTISING SECTION

Ringing in the Holidays A gift guide to shopping and fun things to do!

COMMUNITY SPOTLIGHT

70 A SWEET REWARD FOR THE

VERMONT VIEWS

30

DINING OUT

50 DOC PONDS

26 DIY GIFT WRAP

GREAT ADVENTURES

GETTING OUT WITH THE SUNRISE MOUNTAIN GUIDES

WAYSIDE RESTAURANT

30

CALENDAR

72 ARTS AND

ENTERTAINMENT

79 AD INDEX

MEMORIAM

1954–2019

80 JAKE BURTON CARPENTER

best of

Central Vermont WINTER 2019/2020 | VOLUME 8 NO.1

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

Robin Gales John Gales Bob Frisch COPY EDITOR

Jennifer Goss Duby 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, 32 Hermit Thrush Lane, South Burlington, VT 05403. 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, ©2019/2020. 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.

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BEST OF CENTRAL VERMONT | WINTER 2019/2020

PUBLISHERS’ NOTE

Welcome to Winter in Central Vermont

B

elieve it or not, winter can be fast, exciting, and incredibly busy. You just need to know where to go and what to do. We can help with that in our winter issue.

A little adventure? We introduce you to Sunrise Mountain Guides in Stowe.

Cross-country skiing and ice climbing are just two of the exciting adventures that await.

For festive fun inside, we’re showing you the incredibly delicious items from Potlicker Kitchen. Jams and Jellies made from beer is a must-try.

Community efforts never cease in the winter. The Freezing Fun for Families Snow Softball Tournament is an example. Yes, we said softball tournament. It’s the most fun you’ll have while raising money for kids in need stricken with cancer. Just make sure you bundle up!

There’s a spotlight on Doc Ponds in Stowe. Let’s just say, put on an album, grab a local beer, and chill. A beautiful photo essay from Stephanie Dix, and a look at the School of the New American Farmstead located at Sterling College. And we finally meet Santa Claus! Well, Bill Walsh, actually. But once you get to know him, he IS Santa Claus.

There are so many more winter treasures to find in this issue—just like winter in Central Vermont.

Finally we would like to acknowledge the passing of Jake Burton Carpenter. #RideOnJake can be seen all over the area and with good reason. Thank you, Jake. The industry, the State of Vermont, and young kids strapping on their first board are grateful that you ran with your idea, no matter the obstacles.

Merry Christmas Happy New Year

Publishers

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BEING SANTA

THE MYTH AND MAGIC OF BEIN THE SANTA CLAUS G

WINT ER 2019/ 2020

STERLING COLLEGE

FERTILE FIEL DS YOUR PROFESSIONALTOFOR EDUCATION

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20 19

eNEWSLETTER 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 . . .

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Bring some cheer and warmth to your home with flowers and plants like orchids, winter jasmine, and begonias. Go to www.bestofcentralvt.com to learn more.

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D BC RATE INTEG

LOVE DOGS?

Learn more about photographer Rebecca Silbernagel and her love of dogs! Interested in her prints and greeting cards? They can be purchased at Artisans’ Gallery in Waitsfield, Vermont. Go to www.bestofcentralvt.com

FA LL

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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!

contributors

BILL WALSH is a writer, photographer, and singer. His works include a 2019 book about Henry Stuart Otto, a 2018 article in the Norwich Record, Norwich University’s alumni magazine, and a 2018 photo exhibition of 75 photos of Vermont animals and landscapes. Bill is a Norwich grad and he and his wife Diane DesBois have master’s degrees from the University of Notre Dame. Bill and his wife Diane live in Barre Town with their seven rescue animals.

LISA BALLARD For the last three years, the North American Snowsports Journalists Association (NASJA) has honored Lisa Ballard with a Hirsch Award for her writing about skiing. A former member of the US Ski Team, Lisa visits 20 to 30 ski areas per year for her media work and to host “Your Turn” women’s ski clinics and race camps. To see more of her work or to join her on the slopes, go to www.LisaBallardOutdoors.com.

CASSIE HORNER is a writer, editor, and publisher, and the author of Lucy E.—Road to Victory, a historical novel. Her roots in Vermont go way back almost 200 years and inspire her love of the natural world and history. She lives in Plymouth, Vermont, with her husband and three dogs—an English Shepherd and two Dachshunds.

MARK AIKEN is a freelance writer from Richmond,

Vermont. A backcountry skier, trail runner, and rock climber, Mark runs with his wife Alison, an endurance athlete.

Together, they engage in the ultimate endurance sport—parenting. www.MarkAiken.com 16

BEST OF CENTRAL VERMONT | WINTER 2019/2020

OCCASIONS

Snuggle up for a Sleigh Ride Just hear those sleigh bells jingling!

I

t’s lovely weather to have a sleigh ride!

Together with your true love or with a group of family or friends, a ride in an open sleigh drawn by one horse—or a team, for larger sleighs—can be a delightful way to celebrate our snowy season. Vermont, with its rolling farmland and majestic mountains, offers a number of beautiful settings to enjoy this traditional winter pastime.

TRAPP FAMILY LODGE

The Trapp Family Lodge in Stowe offers sleigh rides between 12pm and 3pm. Sleighs can accommodate groups of family or friends or you can have a private intimate ride with your sweetheart. Seating is first come, first served.

MOUNTAIN VALLEY FARM

High above the Mad River Valley in Waitsfield, views await you at Mountain Valley Farm as you ride through the landscape in a one-horse open sleigh.

THORNAPPLE FARM

Take a ride on a sleigh pulled by the beautiful Percherons of Thornapple Farm. Rides are available at Shelburne Farms on weekends 18

BEST OF CENTRAL VERMONT | WINTER 2019/2020

through the end of March. Sleigh rides are also available at Thornapple Farm by reservation.

Warm up afterward with a cup of hot chocolate in the farmhouse!

GENTLE GIANTS

Percheron and Belgian draft horses are the gentle giants that will pull you in a one or two horse open sleigh through the woods alongside a brook and through a covered bridge. Families or groups are welcome, and couples can enjoy a romantic ride in a smaller sleigh.

PLEASANT VALLEY HORSE-DRAWN WAGON AND SLEIGH RIDES One of the oldest farms in Vermont offers sleigh rides pulled by Amish Belgian horses through open meadow and woods with a view of Mount Mansfield. The family-sized sleigh is “generationally friendly” and the single horse sleigh is perfect for couples.

TRAPP FAMILY LODGE 700 Trapp Hill Road Stowe, VT (802) 253-8511 www.trappfamily.com

MOUNTAIN VALLEY FARM 1719 Common Road Waitsfield, VT (802) 496-9255 www.vermont.com/businesses/mountain -valley-farm

THORNAPPLE FARM 1772 Hunt Road New Haven, VT (802) 388-6232 www.vthorsedrawnservices.com

GENTLE GIANTS 4000 Mountain Road Stowe, VT (802) 253-2216 www.gentlegiantsrides.com

PLEASANT VALLEY HORSE-DRAWN WAGON AND SLEIGH RIDES 2783 Upper Pleasant Valley Road Cambridge, VT (802) 730-2800 www.vermontwagonandsleighs.com

OUT & ABOUT | BY CASSIE HORNER

SKI VERMONT S

Specialty Food Day Tour

kiers don’t have to leave the ski area to sample an array of wonderful Vermont food thanks to the annual Ski Vermont Specialty Food Day Tour. Vendors travel around the state, visiting 16 areas, including Mad River Glen on January 28, Smugglers’ Notch on February 18, Trapp Family Lodge on March 7, and Sugarbush on March 21. Food and drink selections range from cider, coffee, gin, and hot cocoa to cheese, ice cream, maple syrup, and much more.

Ski Vermont Specialty Food Day started with a partnership between Vermont Ski Areas Association and Cabot Creamery in the 1980s, then expanded to highlight Vermont producers by marketing to people outside of Vermont. “We still partner with Cabot,” says Molly Mahar, president of Ski Vermont. “They are our longest standing partner but the event now encompasses many products. One of the great things about Specialty Food Day is that it brings producers in to complement food served in the restaurants. It gives producers face time with skiers.”

Typically, the Specialty Food Day Tour setups are held outside slope side or on a deck of the base lodge in a high traffic area. The tour, running from January 24 to March 22, 2020, visits mainly alpine locations. Vendors select which locations to attend based on the schedule.

“It’s a nice way to bring the Vermont experience while people are at a ski area,” Mahar says.

Skiers can taste a variety of items, and make plans to visit producer sites on their way home.

For more information and a schedule, visit skivermont.com.

ONLINE EXTRA Learn more about the sweets and treats with the full list of dates and vendors for the 2020 Ski Vermont Specialty Food Day. More information go to www.bestofcentralvt.com

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BEST OF CENTRAL VERMONT | WINTER 2019/2020

Opposite: The Ski Vermont Specialty Food Day Tour returns to The Quechee Club on Feb. 5.

Above: Cabot Creamery Co-op hands out 18 pounds of Cabot cheddar cheese samples at each stop on the Specialty Food Day Tour.

Below: The Ski Vermont Specialty Food Day Tour will visit the Jackson Gore Base Area of Okemo Mountain Resort on Feb. 23.

www.bestofcentralvt.com 21

OUT & ABOUT

FREEZING FUN for Families

A

n important part of living in Vermont communities is supporting people in need. Freezing Fun for Families is a nonprofit founded to do just that, raising money to help families impacted by childhood cancer.

“We have a long history,” says Sarah Child, vice-chair of the group’s board.

“The initiative originated with a snow softball tournament in winter to raise money. We’re adding events, looking for ways to be sure we’re meeting the need.

The purpose of the board is to find out how to have a bigger impact.”

One change is a second big event—a golf tournament held in the fall at the 22

BEST OF CENTRAL VERMONT | WINTER 2019/2020

Freezing Fun Snow Softball teams from 2019 tournament.

Country Club of Vermont in Waterbury Center. Another new initiative is the Konner Drury Fund, named after one of the Freezing Fun for Families recipients who has passed. It provides money to help families dealing with new diagnoses of childhood cancer, paying $250 to help with bills.

“There are unbelievable stories of families and what they endured. Some travel as far as Boston and other cities for care,” Child says. She got involved because Corey Touchette, a founder of the group, coached her son in basketball. That year was Season of Pink, with kids wearing pink uniforms and raising money for Freezing Fun for Families. “It was my first introduction to the group, meeting families and hearing stories. Seeing how childhood cancer impacts families made me want to help take the fundraising to a new level.”

This winter, the Snow Softball Tournament will take place March 6–8. The dinner, on February 29, takes place at the Barre Elks Club, and features a silent auction. The tournament is held at the Barre Town Recreation Fields. Participants ages 16 and up are invited to join a coed team. People can form teams or ask to be part of a team. Teams come from all over New England. They pay a registration entry fee and teams also raise money.

Lots of folks come to watch the fun. There will be food trucks and a tent with clothing for sale.

Freezing Fun for Families takes nominations of families in need and selects two for donations of $10,000 each. Families must have a child affected by cancer and be in financial need.

To register your team or make a donation, go to freezingfunforfamilies.com. www.bestofcentralvt.com 23

OUT & ABOUT

Waterbury Area MAKERSPHERE W

aterbury Area MakerSphere is a maker-space with a twist. One satellite location is at 30 Foundry Street in Waterbury, and composed of studio and coworking spaces. The other satellite is located at 201 Hollow Road in Waterbury Center, in collaboration with the Seminary Arts Center, and is made up of ceramics/handcrafting and flex space.

“The original concept was a makerspace but we couldn’t find a big enough space in downtown. Instead, we found satellite spaces that give people access to art,” says MK Monley, secretary of the board. “We worked on the idea for about four years and became a nonprofit a year ago.”

Asked about what inspired the nonprofit, Monley describes her own connection to art.

“I’m an art teacher at Thatcher Brook Primary School in Waterbury. I love my community and want to see art extend beyond the school.

I want to see more art. That’s what drew me to MakerSphere. Art makes things better.”

Mame McKee, vice president of MakerSphere and originator of Seminary Art Center, says, “I was drawn to MakerSphere because of my concern that there is less and less available in high school for students to learn the basics of home economics and industrial arts that our kids need to know. I build and fix my own stuff and get a lot of joy doing that.” She founded a clay school 25 years ago.

Expanding from clay studies to include other instruction such as painting, drawing, sculpture, and sewing seemed natural. “We meet others in the community through the classes. I ask, ‘What do you want to make? Then find an instructor who can teach it.’” Brian Schwartz teaches woodworking using hand tools.

“To have space to teach making is wonderful,” says McKee. “When people learn how to do new things, they see themselves as Makers.”

For information about classes, visit maker spherevt.com

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BEST OF CENTRAL VERMONT | WINTER 2019/2020

MakerSphere offers individually designed art-based birthday parties and clever projects such as this sawdust carpet below, dyed and designed by students in the Impermanent Art Summer Camp.

There is only one question: What will you make?

www.bestofcentralvt.com 25

‘ TIS THE SE A SON

Gift Wrap

Showcase your creativity by calling on your inner crafter as you wrap gifts this year.

Personalize the presents you give with easy-to-find items to give them a downhome, old-fashioned feel. Ready, set, wrap!

Make It Crafty

26

BEST OF CENTRAL VERMONT | WINTER 2019/2020

You can buy brown kraft paper at your local craft store and most shipping and postal centers. Better still, cut up some of your old brown paper bags and reuse them!

Wrap cinnamon sticks or homemade cookies with twine or raffia and tie them to your kraft-paper packages. They’ll add a festive holiday scent to go along with your gift.

Greenery like pieces of pine, holly, and mistletoe tied with a bit of twine can bring that frosty forest feel to your holiday packages. Try mixing in candy canes and cut-out snowflakes as well. Some glittery ornaments help give an elegant feel to this year’s presents. There’s no limit to what you can create with a few items and your personal style.

www.bestofcentralvt.com 27

VERMONT VIE WS PHOTOS BY STEPHANIE DIX OF LINCOLN GAP PHOTOGRAPHY

Winter Wonderland

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BEST OF CENTRAL VERMONT | WINTER 2019/2020

We caught up with Mad River Valley photographer Stephanie Dix of Lincoln Gap Photography, and she kindly shared some of her seasonal photos for our winter issue. We hope you enjoy them as much as we did!

www.bestofcentralvt.com 29

WHAT 'S CO OKING | BY PHYL NE WBECK PHOTOS CO UR TE S Y OF P OTLICKER KITCHEN

Brewing up Something Good POTLICKER KITCHEN’S AWARD-WINNING BEER JELLIES

Tucked away on a side road in Stowe, an archeologist is making jam. No, that’s not the setup for a joke; it’s the true story behind Potlicker Kitchen, a business started

by Nancy and Walter Warner. The company’s specialty is beer jelly, but they also make more traditional fruit jellies and jams, as well as some unusual combinations.

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BEST OF CENTRAL VERMONT | WINTER 2019/2020

A

s an anthropology major at Florida State University, Nancy studied traditional foodways and cultures, but gravitated to the field of archaeology. Walter also studied anthropology at FSU after working as a waiter, car salesman, and truck driver. When they met in 2004 while waiting for the same class to start, they discovered they lived two doors down from one another—quite the coincidence given that FSU had 40,000 students.

Nancy graduated first and worked for the Southeastern Archaeological Conference before turning to the private sector. After she

and Walter married in 2008, they worked various digs around the southeast while living out of hotels. They soon decided they wanted to try a new line of work and find a new place to live. When Vermont Law School offered Walter the best financial aid package of all the schools he applied to, the pair packed their bags and headed north.

FROM DIGGING TO CANNING Nancy had trouble finding archeological work in Vermont so she waited tables. She had grown up making marmalade and her

Clockwise from opposite: Raspberry Smoked Maple Jam on toast, wedding favors ready for labels, Heady Topper cans that have been emptied for jelly, Cranberry Horseradish Jam used as a spread on a turkey sandwich, a keg of Harpoon IPA is tapped to make jelly, fresh poured Carrot Cake Jam, assorted Potlicker products.

frustration at returning to the job that had sustained her in college led her to start canning food, including some things that were new to her Florida sensibilities, like fiddleheads.

Blackberries from their property were plentiful enough for her to sell jam at the Woodstock www.bestofcentralvt.com 31

Clockwise from below: Biscuits & jam, Vermont Creamery's Couple & Carrot Cake Jam, new labels from Creative Label of Vermont 2017, the label station.

Farmers Market in 2011, and she later added strawberry jam to the mix. All the while, the food blog she had started was attracting more and more followers.

EXPANDING THE REPERTOIRE Nancy soon ran out of fruit but not out of creativity. She knew that wine jelly had been a staple of Colonial times and with the rise of craft beer, she decided to make beer jelly.

Before the year was over, a dozen retailers were carrying the products of what Nancy christened Potlicker Kitchen. “I didn’t know what I was doing,” she says, “so I had no fear.” When one retail customer asked if she had insurance, she had to hastily ask Walter to take care of the paperwork so she could answer the question in the affirmative.

When their Barnard home became too small for production, the couple found a kitchen in Waterbury, which became even more necessary when the Uncommon Goods catalog discovered their products. The Warners had six people working for them, but they often had to stay overnight in order to fulfill all their orders, sleeping on piles of flattened cardboard boxes.

Eventually they found a larger kitchen, which is their current location in Stowe. To be close by, they found a home in Morrisville.

AWARD-WINNING FLAVORS These days, Walter has stepped back from the company to concentrate on his Stowe-based law firm. Nancy has three full-time and one part-time employees and is looking to hire at least two more workers. Potlicker products 32

BEST OF CENTRAL VERMONT | WINTER 2019/2020

have been sold in 42 states, as well as to international customers as far away as South Korea. The company has been featured in the Boston Globe Food Issue, Bloomberg Business News, and other national publications.

Potlicker has been a finalist for SoFi (Specialty Outstanding Food Innovation) and Good Food awards. Nancy’s Margarita Marmalade and Sunshine Citrus Marmalade have received gold medals from the Dalemain World’s Original Marmalade Awards in England.

Nancy's newest additions are her Cranberry Horseradish Jam and Onion Smoked Maple Jam. She likes to use the former on turkey sandwiches and the latter for hamburgers although she says it also goes well with cheese and crackers. Wholesale, her biggest sellers are Blueberry Bourbon Jam and Raspberry Smoked Maple Jam. But during the holiday season, the beer jellies are the ones that fly out the door the fastest. The Spiced Wine Jelly is also popular with holiday shoppers. Nancy’s beer jellies are made with India pale ale, Hefeweizen, porter, pumpkin ale, and Vermont’s renowned Heady Topper Double IPA. Other products with alcohol include the Margarita Marmalade and a Hard Apple Cider Jelly. Potlicker also features Coffee Jelly and a CBD-infused Strawberry Preserves.

Including weekend events like festivals, demonstrations, and farmers’ markets, Nancy often works more than 40 hours a week. “I love doing the events and sales and talking one-onone with people,” she says. “Watching people www.bestofcentralvt.com 33

try the jam is always fun.” Nancy admits that with Walter practicing law full time, she finds the day-to-day part of the business to be a bit challenging, but she has learned a lot in the process.

Nancy may be shifting to a co-packing production model so she can spend more time developing new flavors. She has had to drop several products from her roster and would like to revisit them, as well as add new limited-edition or seasonal products. “We grew so fast with the introduction of the beer jellies,” she says. “I used to spend more time picking berries and harvesting things like knotweed. I want to get back to that.”D

POTLICKER KITCHEN 192 Thomas Road Stowe, VT (802) 760-6111 potlickerkitchen.com

ONLINE EXTRA Fresh poured Raspberry Smoked Maple Jam.

34

BEST OF CENTRAL VERMONT | WINTER 2019/2020

What goes well with holiday breads? Get some great recipes and pairing ideas from Nancy and Walter Warner, owners of Potlicker Kitchen at www.bestofcentralvt.com

Stowe, Vermont

Discover, Dine, Stay & Shop

The Body Lounge

Ferro Estate & Custom Jewelers

The Bench

1799 Mountain Road Red Barn Shops Stowe, VT

91 Main Street Stowe, VT

492 Mountain Road Stowe, VT

(802) 253-7333 www.bodyloungevt.com

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

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

Stowe Public House & Bottle Shop

Red Barn Realty of Vermont

Tres Amigos

Named one of the top 10 Craft Bottle Stores in the Country!

1878 Mountain Road Stowe, VT

1190 Mountain Road Stowe, VT

(802) 253-4994 www.redbarnvt.com

www.tresamigosvt.com

Commodities Natural Market

BunyaBunya Boutique

Idletyme Brewing Company

512 Mountain Road Stowe, VT

1799 Mountain Road In the Red Barn Shops Stowe, VT

1859 Mountain Road Stowe, VT

109 Main Street Stowe, VT (802) 585-5785 www.stowepublichouse.com

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

(802) 585-3699

(802) 253-4765 www.idletymebrewing.com

VERMONT VIE WS | BY MARK AIKEN PHOTOS PROVIDED BY SUNRISE MOUNTAIN & MARK AIKEN

Four Season Adventure GETTING OUT WITH SUNRISE MOUNTAIN GUIDES

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BEST OF CENTRAL VERMONT | WINTER 2019/2020

G

reg Speer and Alex Sargent, co-owners of Sunrise Mountain Guides located on the Mountain Road in Stowe, have lots of experience and know-how when it comes to taking people into the backcountry

of Vermont and beyond. With their knowledge comes an appreciation and passion for where they live, where they come from, and the woods and mountains where they practice their craft. www.bestofcentralvt.com 37

Below: Retracing history on cross-country skis in the Ranch Valley. Right: Exploring Bingham Falls.

“We’d most likely be out there anyway,” says Greg in regard to what he’d do if he didn’t own an outdoors outfit. “It’s nice we get to do it for a living and at the same time share our passion with others.” Regardless of your ability, experience level, or reasons for wanting to go exploring and adventuring, Greg and Alex not only know where and how to do it, they will identify with your goals and motivations.

A ROLE MODEL’S IMPACT Never underestimate the impact an adult role model can have on a young person. Greg, a longtime member of Stowe Mountain Rescue, the search and technical rescue team of Stowe Public Safety, vividly recalls the people 38

BEST OF CENTRAL VERMONT | WINTER 2019/2020

and experiences that sparked his interest in outdoor adventure.

“My dad took my brother and me up Sunset Ridge to the Chin on Mansfield,” says Greg, who grew up in Essex, Vermont. Once on the summit of Vermont’s highest peak, they descended via the Profanity Trail and picked up the Long Trail to rustic backcountry cabin Taft Lodge where they overnighted. Greg was eight years old.

Greg’s scout leader, Derek Nicoll, a chemistry researcher from the United Kingdom, picked up the baton from there. Derek took the troop on trips for backcountry skiing, backpacking, and rock climbing. “Whatever he was selling, we bought it,” says Greg, who

remembers Derek’s long hair, his Triumph TR-4 convertible… and many outdoor experiences. “From the beginning, Derek gave us responsibility and explained consequences,” Greg says. “I’ve taken climbing classes since that reinforced the messages he taught us.”

Alex, who grew up in Morrisville, Vermont, and currently lives in Fletcher, has put up many rock climbing first ascents on the cliffs of Smugglers’ Notch. He gained much of his experience in the United States Army’s Mountain Warfare School, where he served for 26 years as an instructor and leader. “We climbed and trained all over the world,” says Alex, who continues to travel both personally and as a trip leader for Sunrise. This January’s

trip, for example, is in Ecuador and still has spaces available.

Otherwise, Greg and Alex guide clients in the woods and mountains around Mount Mansfield and Smugglers’ Notch and beyond.

In spring, summer, and fall, they lead hikes and guide rock climbers of all abilities. In the winter, they snowshoe, backcountry ski, and ice climb. Their clients bring a range of abilities and experiences. Some are training for expeditions on South American peaks, some want to learn the skills to go out on their own, and still others are outdoors neophytes.

Clients are often vacationers who visit Stowe—many of whom love Stowe but who want new experiences. “We are good at talking to them to assess their ability and fitness level,” says Greg. “Then we match them up with the best activity and best place to do it.”

A HISTORY OF ENGAGING IN THE OUTDOORS Sunrise Mountain Guides are based in the historic Turner Mill Inn on the Mountain Road in Stowe—in the epicenter of the area Greg fell in love with as a youngster. The Inn was built in 1936 by two women—Doctor Marguerite Lichtenhaler and Helen Day—whose local legacy also lives on through Stowe’s Helen Day Arts Center. www.bestofcentralvt.com 39

Above, left: Sunrise snowshoe on Notch Brook. Above: Taft Lodge blanketed in snow beneath the Chin on Mount Mansfield. Left: A sunny spring day ski tour on the upper Toll Road.

The Inn is located at the then-access to Ranch Camp, the famous former logging camp owned by Craig Burt. In the 1930s, the camp served as headquarters for Depression-era Civilian Conservation Corps crews who cut the original ski trails of Stowe. Burt later turned the Camp into the area’s first ski lodge.

“Turner Mill was one of the next,” says Greg, noting with reverence and appreciation the forward-thinking and vision of Lichtenhaler, Day, Burt, and other original Stowe outdoors enthusiasts. “They understood the value of engaging visitors in the outdoors,” he adds. The economy, population, and soul of Stowe has been closely related to natural world experiences for most of a century, and Greg and Alex carry on the tradition begun by their predecessors.

ON THE CRAG In addition to Alex’s military service, Sunrise has another military connection: the original 40

BEST OF CENTRAL VERMONT | WINTER 2019/2020

founders of the outfitter were also veterans of the US Army Mountain Warfare School which trained in Jericho, Vermont, in the shadow of Mount Mansfield. Greg and Alex have owned Sunrise for seven years, and it is a priority for them to honor this unique aspect of Sunrise’s history.

I joined Greg and Alex on an outing they led in coordination with Vermont Adaptive Ski and Sports for a group of American service veterans.

They met at Turner Mill Inn and brought veterans—free of charge—to an unnamed (and mostly unknown) crag near Smugglers’ Notch.

The guides outfitted everyone with helmets and harnesses and led them on a twenty-minute hike from the base area of Stowe Mountain Resort’s base area to the crag where they set up three top-roped climbing routes.

The veterans talked about experiences in and out of the service—and they supported each other in scaling the different climbs. One veteran brought his wife and kids (“We’re

skipping school!” the second grader informed me). The outing was typical of many of the groups Alex and Greg guide—although different due to the fact that the trip was free for veterans in the community who otherwise probably wouldn’t have had the opportunity.

Greg Speer and Alex Sargent of Sunrise Mountain Guides have extensive certifications, big-time guiding experience, and unparalleled knowledge of the various land features around Stowe and Smugglers’ Notch. They both have a deep appreciation for those who came before them and a passion for sharing their knowledge with friends and clients. Their approach is down-to-earth, and their demeanors are both genuine and authentic. Sunrise Mountain Guides is a certified and professional guiding outfit that makes outdoor adventure feel like heading out with old friends. D

SUNRISE MOUNTAIN GUIDES 56 Turner Mill Lane Stowe, VT (802) 253-2062 www.sunrisemountainguides.com

ONLINE EXTRA Want to climb all four seasons?

Learn more and see photos at www.bestofcentralvt.com www.bestofcentralvt.com 41

Ringing in the Holidays The Store Since 1965, The Store, on Route 100 in Waitsfield, Vermont, has been your place in the Mad River Valley to find exceptional gifts. The Store offers a wonderful selection of treasures for you and your home, and in the back is an amazing kitchen to take cooking classes.

Route 100 Waitsfield, VT (802) 496-4465 www.kitchenatthestore.com Open daily

Roam Vermont Get the perfect gift for everyone on your list at Roam Vermont! With curated footwear and apparel for men and women, unique accessories and Vermont–made products, we have everything you need to explore in style. Featuring brands like Patagonia, Prana, Blundstone, Dansko, Darn Tough, Smartwool, and more! Downtown Montpelier.

8 Langdon Street Montpelier, VT (802) 613-3902 www.roamvt.com

Richard J. Wobby Jewelers G-Shock delivers the absolute toughness required to function in the harshest environments and during the most extreme workouts. Using evolutionary technology and distinctive materials, G-Shock offers timepieces with functions including step counter, stopwatch, and activity tracker for the fitness-minded, or thermometer, compass, and altimeter for the adventurer.

124 North Main Street Suite #1 Barre, VT (802) 476-4031 www.richardjwobbyjewelers.com

Shopping & Fun Things to do in the Central Vermont area!

SPECIAL ADVERTISING SECTION

Stowe Kitchen Bath & Linens Visit us and discover an abundance of home décor items of inspiring design and color. World-class designers help us create exclusive products to brighten every room in your home. From high-end cookware, tableware, kitchen goods, and home furnishings, to fantastic rugs by Dash and Albert and Company C. Transform your home into a sanctuary of classic comfort that embraces your lifestyle. We offer free interior decorating consulations. Join us for one of our fun cooking classes! Free gift wrapping always available.

1813 Mountain Road Stowe, VT (802) 253-8050 www.stowekitchen.net Open Daily 9:30am–5:30pm

Potlicker Kitchen From roast to toast we’ve got you covered! Preserves for any time of day and any type of occasion. Potlicker Kitchen specializes in beer jelly, wine jelly, unique small-batch jams, and seasonal pickles. We tap, peel, slice, forage, simmer, and hand-pour in Stowe, Vermont.

192 Thomas Lane Stowe, VT (802) 760-6111 www.potlickerkitchen.com Mon–Fri 8am–4pm Closed Sat & Sun

Morse Farm Whether you’re sharing the taste of Vermont with friends and family across the country or across the street, Morse Farm has a selection of the finest Vermont products in gift combinations for any budget.

Stop by or shop online. Sure, there’s the finest Vermont maple syrup you’ll ever taste, but there’s so much more to choose from. Looking for a corporate gift that makes an impression? Contact Morse Farm for a quote on Vermont Maple Syrup packaged with your company’s logo.

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

Smugglers’ Notch Distillery HOLIDAY GIFTS or STOCKING STUFFERS that EVERYONE LOVES. Smugglers’ Notch Distillery spirits, flasks, glassware, apparel, and barrelaged syrups! Try our NEW three syrup gift pack: 100 ml rum, rye, and bourbon barrel-aged maple syrups! Shop in Jeffersonville, Waterbury, Burlington, or online at www.smugglersnotchdistillery.com.

Distillery & Tasting Room 5087 Vermont Rte. 15 Jeffersonville, VT (802) 309-3077 www.smugglersnotchdistillery.com Open Daily 11am–5pm

Barrel House Tasting Room 2657 Waterbury Stowe Road Waterbury Center, VT Open Daily 10am–6pm Church Street Tasting Room 28 Church Street Burlington, VT Open Daily 10am–8pm

SPECIAL ADVERTISING SECTION

AroMed Essentials

CBD & Essential Oils to Support Your Health & Well-Being AroMed supports the health and well-being of people and the planet by providing products to help address chronic illness and pain, reduce stress, and help customers achieve overall wellness. Organically grown Vermont CBD products and certified organic or wild-crafted international essential oils are available at the AroMed online store and at retail locations in Montpelier and Berlin, Vermont, and in Hanover, New Hampshire.

The AroMed staff are committed to offering compassionate care and evidence-based knowledge to help restore harmony in our bodies with the healing properties of medicinal plants through a direct connection with our Earth. We have three locations for your convenience. www.aromedessentials.com 8 State Street Montpelier, VT

Berlin Mall Berlin, VT

6 Allen Street Hanover, NH

Rebel Heart

Accessories. Apparel. Home Goods. Apothecary. Jewelry.

Fashion that’s bold! Fun! Rebellious! Home Goods like candles, baskets, and textiles. You’ll LOVE Rebel Heart in Montpelier. Check us out online, but we’d really love to meet you, so stop in our location and say hi!

40 State Street Montpelier, VT (802) 225-6650 www.rebelheartonline.com

Fringe Salon Pamper yourself this holiday season with a new cut, color, lashes, and makeup for your big night out! Novalash, the leader in eyelash extensions, is a glamorous way to extend the length and thickness of your natural eyelashes, and is a practical, convenient, and beautiful alternative to the daily use of mascara. Now offering Caudalie facials and their entire line of skin care products. Can’t decide what to get for that special someone? Gift cards are always the perfect size!

1400 US Route 302 Central Vermont Shopping Plaza Suite 6 Barre, VT (802) 505-4015 Open Mon–Sat Evenings & weekends by appointment

BY BILL WAL SH PHOTOS BY DIANE DE SBOIS E XCEP T WHERE NOTED

Being Santa Claus

Embodying the Myth and Magic of Santa Claus

W

hile taking a breather during one of my 20 or so appearances between Thanksgiving and Christmas, I grabbed a bottle of water from the green bag behind my chair. When I turned around to sit down, two nine-year-old boys stood staring at me with expressionless faces.

They were about six feet away, their hands in their pockets, chewing gum at the same cadence. I politely greeted them as I slowly

sat down, but there was no response. As soon as I became comfortable, they began— interrogating me, that is. They were what I call “in-between believers” according to my Believe-o-Meter.

The wise guys fired trick questions at me in rapid succession in an effort to trip me up. They had obviously been practicing. I played along, kidded with them, and put my wit into turbo mode. Before they could blink, I had turned

the situation around so that I was doing the interrogating. After a few minutes of banter, they looked at each other and knowingly nodded their heads in approval. We smiled and even shook hands. As they turned to leave, two of their friends came by. One of my inquisitors stopped them and said, “Don’t go see that other Santa Claus. This guy’s the real thing.” He looked back with a grin, gave me a thumbs up, and I did the same. It was a magical moment. www.bestofcentralvt.com 45

Previous page: Santa in the off season.

Above: Claire Lannen laughs with Santa.

Opposite: Mary Norman singing and dancing with Santa at The Gardens at Williamstown. Mrs. Claus (Diane DesBois) with Santa. Photo by Jay Milne.

If I have learned anything from my 10 years of portraying Santa Claus in Central Vermont, it’s that I need to be ready for anything.

The boys experienced what I try to offer folks 365 days a year: sincerity, a lightheartedness, playful teasing, and wit. Those qualities form the outer circle surrounding caring, kindness, and compassion. As Santa Claus, I add a trained singing voice and a thunderous Ho! Ho! Ho! 46

BEST OF CENTRAL VERMONT | WINTER 2019/2020

WHERE MYTH MEETS REALITY Portraying Santa has been one of the most fulfilling and enjoyable things I have ever done. After putting on my outfit, I look in a mirror, smile, and enter another realm. It is where my best self comes forth and where myth and reality meet. Not only am I honored to portray one of the most iconic figures known to mankind, I am quite thankful that my personality seems to fit the character just as well as my Santa Claus outfit fits me.

I experience awe and wonder when meeting children of all ages. The energy of wide-eyed youngsters, an elderly person’s smile, a teenager’s wisecrack, a car horn’s beep, a random glance, or a casual stare, are invigorating.

When kids approach me, I always invite them to sit in a chair next to mine. If a child looks apprehensive, skittish, or backs away from approaching the chair, I gently say, “I was hoping I would see you, today,” or “I’ve been waiting for you,” or “Thank you for coming to see me,” or “It’s so good to see you.” Those statements stop kids in their tracks. They work almost every time. My greatest fear as Santa Claus is that I’ll disappoint kids if they don’t see in my portrayal a reflection of who Santa might be in their dreams, visions, or hopes.

FUN WITH THE KIDS A four-year-old girl proudly held her 18-month-old brother’s hand as they

approached me with confidence. The little boy kept pointing at me with his free hand, and as they sat in the chair next to me, he continued to reach toward my face with his outstretched arm. With a big smile and a giggle his sister said, “I think he wants to touch your beard.�

I slowly leaned my head toward his tiny finger and he ever so gently touched my beard three times. His smile told me we had just experienced a magical moment. www.bestofcentralvt.com 47

Another time, twin brothers plopped themselves in the chair to my left and before I could say a word they exclaimed, “We want remote control race cars!” I replied, “Okay, would you like fast race cars or slow race cars?” Perplexed, they looked at each other and then gave me a weird look followed by the question, “Why would we ever want slow race cars?” I half-smiled and said, “I don’t know. I was just checking.”

We laughed.

An eight-year-old girl was wearing a pink sweatshirt with the word GYMNASTICS on it. When I told her that I was really into 48

BEST OF CENTRAL VERMONT | WINTER 2019/2020

Opposite top: Derrick Root of Lebanon, New Hampshire, with his new puppy at the Central Vermont Humane Society. Photo by Linnea Cecere, courtesy of the Times Argus.

Below: Beth Ann and Nate Cambio enjoy meeting Santa at Barre's Aldrich Public Library. Santa gets his license plates.

gymnastics, she covered her mouth and tried not to laugh, but she couldn’t hold it in when I told her that my specialties were the rings and the balance beam.

EXPECTING THE UNEXPECTED I never know when I’ll be called on to bellow out my HO! HO! HO! or talk with kids or be asked if I’ll pose for a photo. I’ll be wearing shorts and a summer shirt in August and kids will say, “Hi Santa, what are you doing here?” I usually respond with, “I had some vacation coming to me. Use it or lose it and I love Vermont.” “But where are the reindeer?” they’ll ask. “The reindeer love the cold, but not the heat and humidity, so they stay home,” I reply. The kids will finish with, “Yeah, we thought it was you but weren’t sure until we saw your SANTA license plates.” I'll surprise adults with, “You have (however many) days to change your ways,” or “If you don’t believe, you won’t receive.”

Asking them if they’ve been good elicits some hilarious responses.

I have portrayed Santa Claus at the Humane Society, local libraries, senior living communities, business parties, private parties, local businesses, and a city auditorium.

The annual holiday party for folks with developmental disabilities is quite unique.

For many of the folks, the night out is the social event of the year, comprising a potluck supper, music, and dancing. Last year, I arrived halfway through the party. Upon entering the hall, my friend, Jim, who has deejayed the event for 34 years, saw me enter and yelled into the microphone, “Santa’s here!

Santa’s here!” I was instantly surrounded by 30 screaming guests. They were hugging me and demanding photos. I felt a rare and overwhelming energy as the Santa Claus myth and the Santa Claus reality merged.

We were giving and receiving. It was pure, unadulterated magic!

Santa Claus can be reached at wrwalsh@ aol.com or at (802) 476-6889.D www.bestofcentralvt.com 49

DINING OU T | BY NOAH DE T ZER PHOTOS BY SHEM ROOSE EXCEPT WHERE NOTED

DOC PONDS

PHOTO BY PETER CIRILLI

Food + Drink + Vinyl

The thick stack of readily available vinyl records immediately gives Doc Ponds a naturally laid-back and classic feel, which is exactly what owner Eric Warnstedt is going for. Eric shared the history of Doc Ponds—and his vision for the future. “Doc Ponds began as an extension of Hen of the Wood—in the winter of 2015, when we came across some newly available space, we started to consider what it would be like to create a bar.”

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PHOTO BY PETER CIRILLI www.bestofcentralvt.com 51

PHOTO BY PETER CIRILLI

EAT, DRINK, FLIP THE RECORD While he had been playing with the idea of combining a beer bar with vinyl records, Eric was not sure how to combine the two—at least, not at first. “No matter what, the ‘Doc Ponds’ character was always front and center in my vision for what the beer bar would eventually grow into.” The character and now famous logo design—a man with mysterious and thick glasses, wild hair, a winter hat, and a thick mustache—is an amalgam of original art created for a Hen of the Wood wine label and a comical, possibly apocryphal tale of Vermont’s beer history.

Legend has it that a court case in 1876, called “The State of Vermont vs. One Keg of Lager Beer,” prompted a long debate about how intoxicated someone could get on a lager with a 4.6% ABV. Dr. E.A. Pond, the story goes, gave a fiery passionate defense of the lager. “Aside from feeling a little sleepy or stupid,” Doc Pond said, “one should feel no effects from it; it is carried away before the system has time to absorb alcohol enough to intoxicate.” The keg, apparently, was found “Not Guilty.”

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HAVE YOU SEEN HIM? Once Doc Ponds was established as the bar’s mascot, the rest of the pieces fell into place.

Eric had a huge record collection, and he decided to donate most of it to Doc Ponds in

the hopes that the music component would be just as exciting as the food and drink. Eric said they were careful not to establish an exclusive style or vibe in the interest of being a welcoming, inclusive environment to whoever

happened to come in. “We play everything from classic rock—original pressings from the 1960s and 1970s—to funk, jazz, modern stuff—anything we can.”

As for the future? “Doc is going to keep evolving with our own personalities, our beer list will evolve, cocktails will keep getting stronger…in short, we’re looking to grow based on what feels natural to us,” Eric said.

Most recently, Doc Ponds was an active part of the Stowe Jazz Festival. “We hosted the after-party—a late night jam session—where musicians are encouraged to pop up and play until as late as they’re feeling it.” No matter where Doc Ponds goes from here, Eric is excited to watch things change and develop. “We pride ourselves on having mature, professional staff— they’re all professional, but having fun because it’s the bar vibe. We like flexibility—whether they’re here for fun, après-ski, or post-mountain bike ride, we’re excited to serve people.” Doc Ponds himself would be proud.D

DOC PONDS 294 Mountain Road Stowe, VT (802) 760-6066 www.docponds.com www.bestofcentralvt.com 53

S TORY AND PHOTOS BY LISA BALL ARD

Powder Play

This page: A snowboarder makes tracks on the steeps, typical of many western ski resorts.

Opposite page: A skier arcs turns on the perfectly manicured Bolshoi Ballroom trail in Vail, Colorado.

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Where

TO SKI this Winter L

ast fall, in one of the biggest corporate powder plays in recent memory, Vail Resorts purchased Peak Resorts’ 17 northeastern, mid-Atlantic, and midwestern ski areas, bringing the total number of ski areas owned by the Colorado-based skiing goliath to 37. In Vermont, the deal added Mount Snow to the mix, which already included Stowe and Okemo. This year, if you have an Epic Pass, the season’s pass issued by Vail Resorts (VR), you can not only use it at all three of these Green Mountain destinations, but also at all of VR’s other fully owned and partner ski areas. The Epic Pass has changed the way Vermonters think about where to ski.

Multimountain passes are not new, they’re just much more encompassing now. For

example, prior to Epic Pass and when its portfolio of ski areas was Colorado-centric, namely Vail, Beaver Creek, Breckenridge, Keystone, and Arapahoe Basin, VR marketed the Colorado Pass, which has essentially become Epic Local, a less expensive but more restricted version of Epic Pass.

VR’s strategy was brilliant. It dropped the price of a season’s pass from over $1,800 to about $500 if you purchased your pass at the end of the previous ski season. Skiers jumped on the deal, providing VR with a multimilliondollar infusion at a time of the year when expensive capital improvements happen.

A second key part of its strategy was to acquire additional marquee ski resorts across North America, like Whistler/Blackcomb,

Heavenly, and Park City, where skiers want to go on their vacations. Then it started adding a lineup of local ski areas near population centers, infusing those smaller mountains with new lifts, better snowmaking, and more comfortable lodges to get people excited about skiing and to broaden VR’s skier base.

Guess where those skiers are most likely to go when they plan a ski trip? Another Vailowned resort, of course, because they already have lift tickets, especially in light of the fact that an adult day ticket is approaching $200 per day at marquee western ski areas and is over $100 at VR’s Vermont ski areas. It’s now cheaper and more cost-effective for even occasional skiers to get a season’s pass. The farther you plan ahead, the more you save. www.bestofcentralvt.com 55

Below: A skier takes a break by Park City Mountain Resort's Legacy Lodge.

Top right: The author cuts through the trees in thigh-deep powder.

Bottom right: A view of Park City, the town, from its ski slopes.

Maybe you’ve eyed an Epic Pass, or already have one, and are trying to figure out where to go this winter for your personal powder play. To help you decide, here’s how the snow typically trends at several of VR’s classic destinations in the western United States: VAIL, COLORADO The original “Vail Resort” and one of the most well-known skiing destinations in the world, Vail offers a lot of everything to every type of skier—miles of immaculate groomers, bumps, glades, and its famous bowls.

Vail’s Sun Up and Sun Down Bowls put “bowl” skiing on the proverbial map. They are still fantastic for first tracks on a powder day if you’re on first chair. For the crack-of-noon club, you can still find pockets of fresh powder in China Bowl and Mongolia Bowl after a snowfall.

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PROS: Lots of options for intermediates.

Exceptional ski school. Great pedestrian village with interesting boutiques and restaurants.

Great local bus service.

CONS: No central day lodge. Expensive. The drive back to Denver on a Sunday afternoon can take up to five hours (versus two and a half hours normally) due to traffic on I-70.

PARK CITY, UTAH Park City is now combined with The Canyons, making it the largest ski resort in America. This megaresort’s 7,000 skiable acres is accessible mainly by high-speed lifts, too. Even if a lift line forms, it moves fast, and there’s plenty of room for everyone on the slopes. If you like steeper, more rugged terrain, Park City used to be limited to mainly Jupiter Bowl, but now The Canyons adds more appeal to black-diamond skiers, especially on a powder day. The annual Sundance Film Festival (January 23–February 2, 2020) fills up the resort, so it’s best to plan a trip to Park City another time if you want to ski or get a table in a restaurant.

PROS: Only 35 minutes from Salt Lake City airport. Plenty to do off the slopes, including great restaurants, shopping on Main Street, and watching top ski jumpers and freestyle aerialists train at the Utah Olympic Park. Great local bus service.

CONS: Crowds on weekends. Traffic and limited parking in town. The day lodge does not allow skiers to boot up or leave their bags.

SUN VALLEY, IDAHO Established in 1936 by railroad tycoon Averill Harriman, Sun Valley remains privately owned by the R. Earl Holding family, owners of Sinclair Oil Corp.

New this winter, Sun Valley partners with VR as one of the resorts accepting Epic Pass. The ski area has a well-earned reputation for its steep, long groomers. The run from the top of Baldy to the base of Warm Springs is 3,400 vertical feet that just keeps coming at you. For skiers who seek world class accommodations and amenities, the newly renovated Sun Valley Lodge is the pinnacle of luxury and service. It’s a classy place with a hot tub the size of most full-size swimming pools!

PROS: Lower base elevation (5,900 feet) than many other western resorts. Sophisticated www.bestofcentralvt.com 57

Above: Two skiers smile with delight after a run at the Stowe Mountain Resort.

Right: The author carves the corduroy.

snowmaking system insures good conditions regardless of snowfall. Great local bus service.

CONS: Powder can be hit or miss. Flights into Hailey, the closest airport (13 miles away), are frequently delayed, rerouted to Twin Falls (83 miles away), or canceled due to poor weather.

HEAVENLY VALLEY, CALIFORNIA Heavenly is worth a visit if only for its unique views. The resort straddles the California-Nevada border.

One side of the mountain towers over crystalline Lake Tahoe and the other peers into the desert near Carson City. Locals love to test their quick turns in Mott Canyon, a tight, steep chute.

Mogul maniacs can’t resist Gunbarrel, 1,700 vertical feet of bumps that are softer than those in Vermont. And then there’s Milky Way Bowl, so named for its “fresh milk” (untracked powder).

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WHERE CAN YOU SKI WITH AN EPIC PASS? The Epic Pass, issued by Vail Resorts and its partners, is good at 37 ski resorts worldwide this winter. Here’s where you’ll find Epic skiing in New England and those destinations in the western US and Canada that might be on your wish list to visit. Restrictions may apply. For more info and a complete list of mountains that honor Epic Pass, go to EpicPass.com.

BRITISH COLUMBIA Fernie Kicking Horse Kimberley Whistler/Blackcomb ALBERTA Nakiska CALIFORNIA Heavenly Northstar Kirkwood QUEBEC Mont Sainte Anne Stoneham COLORADO Beaver Creek Breckenridge Crested Butte Keystone Telluride Vail IDAHO Sun Valley NEW HAMPSHIRE Crotched Mountain Mount Sunapee Attitash Wildcat VERMONT Mount Snow Okemo Stowe UTAH Park City/Canyons Snowbasin

www.bestofcentralvt.com 59

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BEST OF CENTRAL VERMONT | WINTER 2019/2020

From the left: The author finds some untracked snow on the edge of a trail. A skier at the Park City Mountain Resort learns about the Epic app in the lift line. A young snowboarder gets a lesson at Park City Mountain Resort.

If you’re not too tired after skiing, you can play the slots or see a show in South Lake Tahoe.

PROS: Good variety of terrain. Great night life.

CONS: Often windy, which shuts down lifts.

Long lift lines, especially on the gondola.D

IKON PASS In response to Epic Pass, Sugarbush, Stratton, and Killington-Pico now offer the Ikon Pass, a similar two-tiered pass that’s good at 41 destinations around the skiing globe. For example, if you’re thinking of going to Utah this winter, you’ll need an Epic Pass at Park City, but an Ikon Pass will get you first tracks at Deer Valley, Alta, Snowbird, Solitude, and Brighton. Restrictions may apply. For more info and a complete list of mountains that honor Ikon Pass, go to IkonPass.com. www.bestofcentralvt.com 61

BY KATIE LAVIN PHOTOS COURTESY OF STERLING COLLEGE

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Fertile Fields  Professional Education

3

Sterling College’s School of the New American Farmstead launches professional certificate programs

P

rofessional certificate offerings for those in the sustainable food landscape are few and far between. Now, Sterling College’s School of the New American Farmstead, after five years of offering nationally acclaimed courses focused on cutting-edge topics in food, farming, and craft, will fill the gap starting in 2020.

The School of the New American Farmstead has unveiled professional certificate offerings for cheesemakers, farm and garden educators, sustainable food craft producers, and dietitians. “Education is in need of this particular type of pathway,” says Philip Ackerman-Leist, Dean of Professional Education at Sterling College.

EVOLUTION A student participating in the Italian Sustainability Tour for Registered Dietitians picks grapes for making wine and grappa in the vineyards at Brunnenburg Castle in the village of Dorf Tirol, Italy.

With its successful one-week course model, the school created opportunities for hobbyists, entrepreneurs, and professionals to gain hands-on experience with expert instructors leading the courses. “However, we found that students wanted more than a one-off course, but as working professionals, they have limited time to devote to years of schooling,” Dean Ackerman-Leist says. “This certificate model allows us to offer expert education www.bestofcentralvt.com 63

Below and top: Students create a set of handmade tools, learning from master blacksmith Lucian Avery.

Center: Students in the Make a Chair from a Tree course work at shaving horses, using draw knives to get the legs of their chairs just right.

Bottom: Sterling College students and faculty pose with honored guest Dr. Vandana Shiva during her day-long workshop at Sterling on her “Northeast Earth Journey” tour advocating for poison-free food and farming.

in a time frame and at a price point amenable to working professionals while also embedding them into a network of peers who can continue to support one another for years beyond the courses themselves.” He adds that students seeking a professional certificate have a range of experience and include both introductory level hobbyists looking to get into a new career as well as industry professionals wanting to expand their skills, grow their networks, or gain required credits.

“Sterling was quick to recognize the need for this kind of education,” Dean Ackerman-Leist notes. “I would attribute that not just to the fact that this college has a history of being nimble and adaptive but particularly due to its long 64

BEST OF CENTRAL VERMONT | WINTER 2019/2020

history of experiential, hands-on education.

Unlike so many other colleges, Sterling didn’t buy into the academic model of putting theory on a pedestal above experience.”

CHEESE CONSIDERED FROM FIELD TO PLATE Building on the success of its flagship course, Fundamentals of Artisan Cheese, the Artisan Cheese Professional Certificate offers an innovative pathway for cheese professionals to earn an internationally recognized certificate in the theory, methods, and safety issues that allow small- to medium-scale cheesemakers to transform high-quality milk into some of the world’s best cheeses. Although courses can be taken à la carte, the six courses proceed in a logical and preferred sequence, starting with Cheesemaking 101 and typically ending with one of two business courses. “Making cheese is, of course, central to what we teach,” the dean adds, “but your first batch may be your last if you can’t efficiently sell it.”

VERMONT AS A CLASSROOM While the School of the New American Farmstead has brought national and international instructors to Vermont, it also has a roster of Vermont-based instructors who are leaders in their field. Collaboration with regional businesses and organizations like the Cellars at Jasper Hill in Greensboro and the Center for an Agricultural Economy in Hardwick is also an essential part of the school’s “classroom.”

“The citizens of the Northeast Kingdom of Vermont have worked together to craft a living economy out of the hills and valleys of a remote region that harbors all of the best things about rural America: neighbors helping neighbors, ecologically minded communities, and endless entrepreneurial imagination,” Dean Ackerman-Leist says.

“The commitment to a rural way of life has to be linked to appropriately scaled successful businesses, and the region surrounding Sterling has wisely decided that the future of food is here, and it’s here to stay if everyone shares that goal.”

The Sustainable Food Craft Certificate for Culinary Professionals program reflects this future of food by leveraging Sterling College’s Vermont campus as a living laboratory. The campus farm includes an edible forest, orchards, acres of gardens, and livestock, and provides 20 www.bestofcentralvt.com 65

Above: Students in the Artisan Cheesemaking course tour the Cellars at Jasper Hill with owner and founder Mateo Kehler.

Right: Students roll and laminate their pie dough in the Empowered Bread, Pies & Pastries course taught by Tara Jensen of Smoke Signals Baking.

percent of the food for the College’s nationally recognized Dunbar Dining Hall. Courses in this certificate cover topics such as artisan breadmaking and grains, natural cheesemaking, fermentation, charcuterie, plant-forward nutrition, and more.

BEYOND VERMONT: KENTUCKY, FRANCE, AND ITALY Dean Ackerman-Leist cites partnerships as critical to a thriving educational environment, and the growth of the School of the New American Farmstead means a growth in collaborations in Vermont, Kentucky, and internationally.

Students who sign up for the Professional Education Certificate for Educational Farms & 66

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Learning in Italy Mary Purdy of Seattle was one of the registered dietitians who studied sustainability, nutrition, and heritage foods this fall at Brunnenburg on the tour. “I’ve been a clinical dietitian, counseling patients for 12 years, and with the current environmental crisis and climate change, I’ve been really interested in how we as dietitians can be involved with sustainability and the climate crisis,” she says.

“I was seeking some kind of vocabulary that I could use to help myself understand and help others understand agriculture, eating habits, and working the land in general. I haven’t really had access to understanding what sustainability in action looks like.” She found it in Italy and says “My mind is full of incredible information. I have had access to amazing people who are doing amazing things in the world of sustainability.” In addition to more sessions of the sustainability tour, a new course taught by author and wood-fired oven baker Richard Miscovich is slated for the summer at Brunnenburg, with a focus on artisan baking and heritage grains.

Garden Managers program will benefit from the partnerships that Sterling has cultivated in two areas of the country—Vermont and Kentucky. The school offers two six-month cohorts per year, and the program offers managers the chance to hone their skills and better their operations and educational impact. Each cohort will begin and end with four-day residencies in Craftsbury and Kentucky, complemented by six months of online cohort interaction with assignments, webinars, and guided forums. Utilizing both its instructional sites in Craftsbury Common and Henry County, Kentucky— home to the Wendell Berry Farming Program of Sterling College—Dean Ackerman-Leist says that students will benefit from Sterling’s community connections, expert faculty, and www.bestofcentralvt.com 67

Above: Measure twice, cut once.

Center, from top: Students prep perennial beds for a Permaculture Market Garden during class with designer and author Zach Loeks. Smiles abound on the Italian Sustainability Tour for Dietitians at Brunnenburg Castle. Tasting the finished savory pastry products in Tara Jensen’s Empowered Bread, Pies & Pastries course.

More About the School The School of the New American Farmstead is the professional studies offering at Sterling College.

Founded in 1958 in Craftsbury Common, Vermont, Sterling College advances ecological thinking and action through affordable experiential learning, preparing knowledgeable, skilled, and responsible leaders to face the ecological crises caused by unlimited growth and consumption that threatens the future of the planet. Enrollment is limited to 125 students. In addition to the School of the New American Farmstead, Sterling is home to the Wendell Berry Farming Program, accredited by the New England Commission of Higher Education, and is one of only nine colleges and universities recognized by the US Department of Education as a “Work College.”

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long history of managing a large, complex educational farm operation.

Moving beyond the United States, some of the courses offered in the Artisan Cheese Professional Certificate will be taught off-site at the esteemed Academie MonS/Formation MonS, an affinage business and educational institution in France. After two successful pilot sessions of a Sustainability Tour for Dietitians in 2019, the school is expanding opportunities for registered dietitians to earn their continuing professional education credits (CPEU) by offering courses at Brunnenburg Castle and Agricultural Museum in northern Italy.

LEARNING BY—AND BEYOND— THE BOOK The School of the New American Farmstead works in partnership with Chelsea Green Publishing, featuring the company’s awardwinning authors as instructors. As a result, students have unusual access to authors of some of the most relevant and compelling books on creating a sustainable future. As part of the school’s expansion, several Chelsea Green authors will participate in online webinars to complement the hands-on training and classroom experience of the certificate program.

Dean Ackerman-Leist is excited about the expanded options from the School of the New American Farmstead. “This is the future of professional education,” he says. “This is how professionals can go forward in reshaping both their businesses and their local food systems.”D

SCHOOL OF THE NEW AMERICAN FARMSTEAD STERLING COLLEGE PO Box 72, 16 Sterling Drive Craftsbury Common, VT (802) 586-7711 sterlingcollege.edu/school-of-the -new-american-farmstead www.bestofcentralvt.com 69

COMMUNIT Y SP OTLIGHT

A Sweet ReWarD

T

here’s more to pie than just a sweet ending to a good meal. As stated on “50 States of Pie” on the Food Network website, “There’s a feeling of nostalgia and comfort in every bite, not to mention a strong sense of place. Turns

out you can learn a lot about a state’s agricultural and historical traditions by eating its pie.” As proof, the Food Network has scoured the country to come up with an iconic pie for each state, and it should come as no surprise that maple features prominently in the pie selected for Vermont. The Wayside Restaurant’s maple cream pie has been selected by the Food Network as Vermont’s iconic pie.

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Nam, acesentius, quam volesto eum, consent il ide voluptatquam et quibus, et, sunducipsam am, as quis et est laborun tionsequi dolo te prati id esto blacest, autate maio odis idelesed et asped quatur? Raepero ist vollecatum ut ulpa apit deliqGenis exerit magnis simus doluptatis mos et vidigni hicatio. Us

LOCAL FAVORITE Located on the Barre-Montpelier Road for the past 101 years, the Wayside has become known for its homemade pies. The awardwinning maple cream pie is a not too sweet custard-like pie, lightly laced with very flavorful dark maple syrup. Slices served in the restaurant are topped with a dollop of real whipped cream. Whole pies can be ordered in advance for a favorite family gathering.

“When we got the call from the Food Network, we couldn’t believe it,” says Wayside Restaurant, Bakery & Creamery co-owners Brian and Karen Zecchinelli. “It’s a great

tribute to our old-fashioned recipes and our modern-day bakers who are committed to keeping Vermont’s longstanding baking traditions alive and well!”

Travelers who visit states across the nation will find pies at diners, bakeries, hotels, and church potlucks. The pies on the list created by the Food Network stand out as exemplifying the character and cuisine of their home state. To learn more about the other 49 iconic pies in America, go to the “50 States of Pie” at www.foodnetwork.com/ restaurants/photos/50-states-of-pie and start planning your cross country trip! www.bestofcentralvt.com 71

WINTER 2019/2020 | ARTS & ENTERTAINMENT CALENDAR

SPRUCE PEAK PERFORMING ARTS CENTER

JOHN PASSARELLA DECEMBER 19, 2pm THE MET OPERA LIVE IN HD

Manon (Massenet) DECEMBER 21, 7pm

John Passarella Trio “For Centennial Reasons: 100-year salute to Nat King Cole,” DECEMBER 22, 7pm

Warren Miller’s Timeless DECEMBER 23, 3pm THE BOLSHOI BALLET IN HD

The Nutcracker DECEMBER 26, 2pm

THE MET OPERA LIVE IN HD

Madama Butterfly (Puccini) DECEMBER 27, 7pm

Teton Gravity Research Winterland 72

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MARTIN SEXTON

LOOK FOR IT WHERE YOU GET YOUR FAVORITE BREW

THE BOLSHOI BALLET DECEMBER 28, 7pm

Beethoven’s Ninth Symphony: Green Mountain Mahler Festival JANUARY 11, 7pm

Martin Sexton JANUARY 18, 7pm

Spruce Peak Chamber Music Society Beethoven’s 250th JANUARY 23, 2pm THE MET OPERA LIVE IN HD

Akhnaten (Glass)

FEBRUARY 5, 10am & 7pm

Che Malambo

FEBRUARY 13, 2pm THE MET OPERA LIVE IN HD

Wozzeck (Berg) FEBRUARY 16, 7pm

Spruce Peak Chamber Music Society, Intimate Letters FEBRUARY 19, 7pm

Mardi Gras Boogaloo MARCH 5, 2pm THE MET OPERA LIVE IN HD

Porgy and Bess

SPRUCE PEAK PERFORMING ARTS CENTER 122 Hourglass Drive Stowe, VT www.sprucepeakarts.org

Your guide to

LOCAL BREWERIES, CIDERIES, DISTILLERIES, AND WINERIES www.bestofcentralvt.com 73

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VERMONT SYMPHONY ORCHESTRA Jukebox

Vermont composer Matt LaRocca brings this innovative chamber music series to the region. This singular concert experience features soprano Mary Bonhag and music that will focus on how the power of words, poetry, and speech transforms and inspires artists. A slidingscale payment option is available.

JANUARY 17 Jukebox, Rutland Merchants Row, 7:30pm JANUARY 18 Jukebox, Burlington ArtsRiot, 7:30 JANUARY 21

Taste Test

DECEMBER 15

Holiday Pops

Guest conductor Chelsea Tipton brings a program of musical comfort and joy featuring awardwinning student bell ringers from Newport, the Bronze Ambassadors. The program ranges from classic (Corelli’s Christmas Concerto) to clever (Christmas à la Valse) to quirky (Minor Alterations) to just plain fun (Tintinnabulations).

Rutland, Paramount Theatre, 3pm

Like a “book club, but with music,” Taste Test is the Vermont Symphony Orchestra’s music education series for adults. Participants are free to ask questions and dialogue with presenters Jane Kittredge, VSO violinist, and Executive Director Ben Cadwallader.

Burlington Deli/126, 7:30pm

Traveling Bass Quintet

The VSO Brass Quintet is led by guest conductor Kevin Quigley of Counterpoint.

These Holiday performances include selections from Bach and popular tunes like Sleigh Ride, Let It Snow, and All I Want for Christmas Is You. The program also includes a carol singalong, a brand-new student composition, and traditional favorites by Robert De Cormier.

DECEMBER 17 Warren, United Church, 7:30pm DECEMBER 18 South Pomfret, Artistree’s Grange Theatre, 7:30pm DECEMBER 20 Newport, United Church, 7:30pm DECEMBER 21 Grafton, Grafton Community Church, 5pm DECEMBER 22 Manchester, First Congregational Church, 4pm

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DECEMBER 31

Burlington Does Broadway Flynn Center MainStage, 7:30pm

VSO

2 Church Street Burlington, VT (802) 864-5741 www.vso.org

MONTPELIER ALIVE 39 Main Street Montpelier, VT (802) 223-9604 www.montpelieralive.org

ICE ON FIRE

SPICE ON SNOW

MONTPELIER ALIVE ALL WINTER

Skating on the State House Lawn DECEMBER 31

New Year’s Eve Events in Downtown Montpelier See website for times

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JANUARY 4

Amahl and The Night Visitors

COMING IN FEBRUARY

Ice on Fire

Check website for times

City Hall 7pm

JANUARY 25–26

Spice on Snow

Check website for times

BEST OF CENTRAL VERMONT | FALL 2019

www.bestofcentralvt.com 75

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STUDIO PLACE ARTS

LOST NATION THEATER

DECEMBER 18

Stories of the Season 7pm

FEBRUARY 28–29

The Little Prince

5:30pm on the 28th, and 11:00am on the 29th

LOST NATION THEATER 39 Main Street Montpelier, VT (802) 229-0492 www.lostnationtheater.org RUNNING THROUGH DECEMBER 27

In the Galleries

Fine art and craft work created by more than 80 SPA member artists on view throughout all three floors, including decorative and functional items for the household, ornaments, jewelry, cards, and more. Do your gift shopping while supporting local artists. Check website for 2020 happenings.

JANUARY 21 – MARCH 7, 2020

Botanical Blitz Reception: January 25, 3-5pm It may be cold out, but the SPA gallery will be a botanical refuge with paintings, drawings, sculptural works, and installations depicting the natural world. From flowers and fruits to vegetables, trees, and all manner of flora and fauna, this exhibit is a respite from winter’s clutches.

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STUDIO PLACE ARTS 201 N. Main St. Barre, VT Tues–Fri 11am–5pm, Sat Noon–4pm (802) 479-7069 www.studioplacearts.com

STOWE ASSOCIATION NORTH BRANCH NATURE CENTER

DECEMBER 26

Hunger Mountain Bird Count 7am

JANUARY–MARCH

Within Landscapes by Heather Kralik PHOTO BY MARK VANDENBERG, COURTESY OF STOWE ASSOCIATION

THE MONTH OF DECEMBER

Candy Cane demonstrations Every other Friday, Saturday, and Sunday, Laughing Moon Chocolates DECEMBER 29

JANUARY 11

Full Moon Family Snowshoe 6:30pm

FEBRUARY 4

Wildlife Tracking

Every Tuesday in February, 8:30am

Football Sunday, Sunset Grill, 11am DECEMBER 31

New Year’s Family Dinner, 8pm JANUARY 22–26

Winter Rendezvous, See websites for times of events JANUARY 23–26

46th Annual Stowe Winter Carnival See website for times of events

STOWE ASSOCIATION 51 Main Street Stowe, VT www.gostowe.com askus@gostowe.com

NORTH BRANCH NATURE CENTER 713 Elm Street Montpelier, VT info@northbranchnaturecenter.org www.bestofcentralvt.com 77

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BARRE OPERA HOUSE

OTHER NOTEWORTHY EVENTS DECEMBER 30

The Grift New Year’s Eve Eve Show Hostel Tevere, Warren, 9pm DECEMBER 31

New Year’s Eve 5K Montpelier, 2pm DECEMBER 27

The magic of bird migration Mad River Glen, 5pm DECEMBER 19

Sugarbush Holiday Community Party 5pm

DECEMBER 21

Holiday week opens at Sugarbush

LEAHY DECEMBER 21, 7pm

The Green Mountain Nutcracker Moving Light Dance

FEBRUARY 23

BOB MARLEY

Stowe Dance Academy

At the Cabin Fever Follies, Waitsfield www.stowedance.com

The Green Mountain Nutcracker Moving Light Dance JANUARY 4, 7pm

Young Tradition Vermont Touring Group JANUARY 14, 8pm

Vermont Burlesque Show JANUARY 23, 7:30pm

FEBRUARY 29, 7:30pm

Comedian Bob Marley

Socks in The Frying Pan

JANUARY 24, 8pm

MARCH 7, 7:30pm

Leahy Celebration Series MARCH 14 , 7pm

BARRE PARTNERSHIP DECEMBER 20

National Day of the Christmas Ugly Sweater!

Stop in and say hi to all merchants.

www.barrepartnership.com

www.stowederby.com MARCH OR APRIL

DECEMBER 22, 2pm

Comedian Bob Marley

Stowe Derby

Memories of Pasty Cline

BARRE OPERA HOUSE City Hall 6 N. Main Street Barre, VT (802) 476-8188 www.barreoperahouse.org

best of

Central Vermont ADVERTISERS INDEX Align to Health............................................................................................................................................................25 alla vita.......................................................................................................................................................................... 71 Ann Roche Furniture..................................................................................................................................................25 Arbortrek........................................................................................................................................ Inside Front Cover AroMed Essentials....................................................................................................................................................44 Artisans’ Gallery......................................................................................................................................................... 13 Artisans Hand.............................................................................................................................................................27 Bare Medical Spa...........................................................................................................................................................1 Bliss Acupunture .......................................................................................................................................................25 Body Lounge.........................................................................................................................................................35, 39 BrewView Magazine..................................................................................................................................................73 Bunya Bunya.........................................................................................................................................................35, 59 Burlington Furniture......................................................................................................................Inside Back Cover Burlington Marble and Granite................................................................................................................................ 11 Burlington Mattress................................................................................................................................................... 12 Central Vermont Medical Center........................................................................................................................... 61 Close to Home..............................................................................................................................................................9 Cody Chevrolet.......................................................................................................................................................... 79 Coldwell Banker/Classic Homes........................................................................................... Outside Back Cover Commodities Market................................................................................................................................................35 Cornerstone Pub and Kitchen...................................................................................................................................5 Culligan Water Systems.............................................................................................................................................2 Cushman Design Group.......................................................................................................................................... 47 CW Print + Design.....................................................................................................................................................67 Ferro Estate and Custom Jewelers.........................................................................................................................35 Fringe Salon and Lash Bar...................................................................................................................................3, 44 Harvest Market.......................................................................................................................................................... 39 Idletyme Brewing Company....................................................................................................................................35 J. Morgan’s Steakhouse/Capitol Plaza................................................................................................................ 49 Ladder One Grill......................................................................................................................................................... 21 Landshapes.................................................................................................................................................................. 41 Lincoln Gap Photography........................................................................................................................................ 34 Mayo Health Center.................................................................................................................................................. 41

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

Midstate Dodge............................................................................................................................................................6 Montpelier Alive......................................................................................................................................................... 19 Montpelier Orthodontics........................................................................................................................................ 59 Morse Farm........................................................................................................................................................... 12, 43 Moruzzi’s Pub.............................................................................................................................................................. 21 Onion River Outdoors...............................................................................................................................................33 Outdoor Gear Exchange.......................................................................................................................................... 65 Pink Colony Boutique................................................................................................................................................27 Potlicker Kitchen........................................................................................................................................................ 43 Rebel Heart...........................................................................................................................................................44, 61 Red Barn Realty................................................................................................................................................... 35, 69 Red House Building....................................................................................................................................................53 Renewal by Anderson Windows Vermont.............................................................................................................7 Richard J. Wobby Jewelers.............................................................................................................................. 33, 42 ROAM Vermont.................................................................................................................................................. 23, 42 Sarducci’s Restaurant and Bar................................................................................................................................. 17 Smugglers’ Notch Distillery.................................................................................................................................... 43 Spruce Peak Arts........................................................................................................................................................23 Stowe Kitchen Bath & Linens................................................................................................................................ 43 Stowe Public House & Bottle Shop........................................................................................................................35 The Automaster............................................................................................................................................................4 The Bench Restaurant...............................................................................................................................................35 The Carriage Shed..................................................................................................................................................... 65 The Store.............................................................................................................................................................. 42, 53 The Village at White River Junction...................................................................................................................... 15 Total Fitness Equipment...........................................................................................................................................67 Tres Amigos Restaurant............................................................................................................................................35 Vermont Artisan Coffee & Tea................................................................................................................................ 71 Vermont Kitchen Design by Bouchard Pierce Candlelight............................................................................. 69 Vermont Kitchen Design by Bouchard Pierce Wolf.......................................................................................... 47 Wagner Hodgson Landscape Architecture.........................................................................................................75 Wake Robin.................................................................................................................................................................60 Windows and Doors by Brownell...........................................................................................................................57

www.bestofcentralvt.com 79

MEMORIAM

JAKE BURTON CARPENTER APRIL 1954–NOVEMBER 2019

#RIDEONJAKE 80

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