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EDITOR’S NOTE

“Spring is when you feel like whistling, even with a shoe full of slush.” – Doug Larson It seems as though truer words have never been spoken about spring in Vermont. Spring is a time of new beginnings and fresh starts, melting snow and emerging greenery. In Vermont, it often also includes some lingering slush, and the well-known mud season — our unofficial fifth season here in the Green Mountain State — but it doesn’t stop it from being a time of optimism and potential. It’s tough to not be happy when you can look outside and see bright yellow sun, fat robins poking around the yard, or purple crocuses forcing their way up through the last crystal bits of snow in the flower beds. Here at Our State Vermont, our Spring issue is also a mark of new beginnings. Our previous editor, Lou Varricchio, has moved on to pursue other adventures and opportunities. I wish him all the luck, and will be stepping into his shoes as we embark on our first ever Spring issue of OSV. As a native Vermonter, I find beauty in all of the changing seasons, but it’s hard not to get a little bit of cabin fever by the end of a long winter, especially since I am a Vermont anomaly and don’t ski or snowboard...While temperatures may still hover somewhere in the low 50s, Spring is when Vermonters shed jackets and mittens, and revel in the temperatures that other states still consider freezing. Like our past three issues, we will continue to highlight all that is amazing about Vermont. In this issue, we feature maple syrup, a unique bird museum in Huntington, the state’s covered bridges, DIY projects to bring extra color to your yard, ideas of activities to get out and enjoy the weather, and much more. We must also take a minute to sincerely thank our advertisers. Without them, we would not be rounding out our first year of successful magazines! To our readers, thank you for continuing to pick up and enjoy our magazine, and more importantly, thank you for remembering to shop small and shop local! So, as winter starts to finally loosen her grip on us, pull on your rubber boots and take a deep breath of the fresh spring air. Open to a blank page in your planner, enjoy the feeling of a clean slate, the start of a new season. Happy Spring!

Cassandra Loucy Assistant Editor

our s ate General Manager Ashley Charron ashley@addison-eagle.com Assistant Editor Cassandra Loucy cassandra@addison-eagle.com Office Assistant Tajah Marsden office@addison-eagle.com Publisher Ed Coats ed@addison-eagle.com Sales Staff Ashley Charron ashley@addison-eagle.com Cyndi Armell cyndi@addison-eagle.com Heidi Littlefield heidi@addison-eagle.com Thomas Bahre tom@addison-eagle.com Graphics Team Design 2 Pro howard@design2pro.com Feature Columnist Cassandra Loucy Writing Contributors Elicia Mailhiot Ashley Charron Gail Callahan To advertise in our next issue, please contact Ashley at: 802-388-6397 (office) or ashley@addison-eagle.com Published by: New Market Press 16 Creek Road, Suite 5 Middlebury, VT 05753

I am happy to hear from readers with feedback and suggestions for future magazines. Feel free to email me anytime at cassandra@addison-eagle.com.

4 | Our State Vermont | SPRING 2017

We hope you enjoy spring and Vermont’s unofficial 5th season – MUD SEASON!


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Contents

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SPRING BUCKET LIST A must-do list of fun activities to keep you busy this spring!

CHAMP Whether you’re a believer or a skeptic, the question still remains...is there something mysterious living in the depths of Lake Champlain?

BIG COUNTRY, LITTLE STATE Did you know that in the end of the 1700s, Vermont was its own independent republic?

STICKY SWEET Discover the process behind Vermont’s most iconic flavor...maple syrup!

SHELBURNE CRAFT SCHOOL A look at the community arts and crafts school located in Shelburne Village.

A SAMPLE OF VERMONT’S COVERED BRIDGES The first in a series of featured covered bridges scattered around the Green Mountain State.

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WE ARE ONE RUTLAND A book about the Rutland community, by the community. “It’s Humans of New York — but Rutland style.”

DINING GUIDE Your guide to great dining, drinking, and desserts.


OSV’S Top 10 Ah, Spring in Vermont. The snow starts to melt, sugarhouses boil sap down to syrup, trees start to turn green, and the state is covered in mud...Spring in Vermont coincides with the state’s unofficial fifth season, Mud Season. Whether getting down and muddy is your thing or you would rather stay clean and dry, here are 10 fun activities that you shouldn’t miss this spring in the Green Mountain state.

By Cassandra Loucy

1. Spring skiing...

2. Test your toughness...

Even while the temperatures start to warm up, the snow will continue to fall on the mountains in the early spring. This is a prime time to take advantage of hitting the slopes! Many native skiers have been hitting the trails all season long, so they’re ready to call it quits. Most lift tickets are deeply discounted for spring skiing as well, often half the price as peak season costs. On a particularly nice sunny day, you will probably even be able to ditch the jacket and ski in a t-shirt. The bravest of souls even dare to ski in swim trunks or a bikini top.

Jump right in and embrace the mud by competing in a Tough Mudder race. Tough Mudder is a 10-12 mile long military-style obstacle course. Racers are challenged by obstacles that play on common human fears, like heights, fire, water, and even electricity. Each event has several “signature” obstacles, including the “Arctic Enema”, a dumpster filled with water and ice that runners need to submerge themselves in, “Electro-shock Therapy”, in which runners need to make their way though a field of mud over which live wires hang free, and “Everest”, a half pipe slicked down with grease and mud. Tough Mudder is not for the faint of heart, but it raises money for the Wounded Warrior Project, a very worthy cause.

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4. Spring cleaning... While there is a whole day designated to cleaning up the state outside, most of us often neglect cleaning up the insides of our houses. Throw open those windows, let the fresh spring air in, and do some spring cleaning inside! Spring is a time for fresh starts, so make this the perfect opportunity to clean out your closets, and do something good while you’re at it. Bring your unwanted clothes to a local GoodWill or clothing drive and let someone else give them a good home! Take advantage of the fresh air coming in to do a deep clean of bathrooms, kitchen surfaces, and floors without being overwhelmed by the smelly fumes.

5. Start a veggie garden... There is something so satisfying about walking outside to your own backyard and picking vegetables for that evening’s dinner, for a nice fresh BLT, or just to eat as you stroll around the yard. But if you want a summer full of fresh veggies, you need to get started in the spring. In Vermont, it’s best to start many of your vegetables in containers between March and May inside your house or in a green house so they have a good head start when you put them in the ground once the risk of frost has passed.

6. Build a mud kitchen... Turn an old sink from the junkyard and some pots and pans from the thrift store into an all-weather play kitchen. Build a frame with old lumber or pallets. Join in with your kids while they make mud pies and stone soup, no matter what the weather! Don’t worry about the mess, there is always a shower and a washing machine waiting inside.

3. Green Up d day... On May 6, do your part to help clean up and green up the Green Mountain state on the 47th year of Green Up Day. Vermont was the first of the 50 states to designate a specific day to cleaning up the landscapes, roads, and waterways, and Green Up Vermont is now a registered non-profit corporation. Go online to find out where to pick up special green up bags in your area and gather up your friends and family to do your part! Just be sure to follow safety procedures, such as protecting yourselves against ticks, and reporting any dangerous objects found, such as needles or hazardous waste.

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7. Take cover... Sometimes as much as we’d like to embrace the weather and get outside after a long winter hibernating, Mother Nature just has other plans. When the days are really too rainy to enjoy, head inside to visit a museum. The Echo center on Lake Champlain in Burlington is a great place to escape those grey clouds and learn about the lake and its wildlife with some hands on activities. Another great option is the Birds of Vermont museum


in Huntington. Learn all about the bird species that call Vermont home, and even catch a glimpse of some through their bird watching window. Learn more about the museum on page 17.

8. Play eighteen holes... Once the snow has really said farewell, get out on the course for a round of golf. Vermont is home to dozens of gorgeous golf courses, with something for all skill levels and handicaps. Each course has a unique view of the Vermont landscapes, and offers a different golfing experience.

9. Take a hike... Vermont has amazing hiking opportunities yearr round. The varying seasons offer changing views of the e landscapes, mountains, and other features that make e Vermont unique. If you are planning to take a mud sea-son hike, there are more things to keep in mind than justt waterproof boots. It’s important to stick to lower elevation hikes during the spring when the ground is still particularly soggy. Higher elevations take longer to dry up, and hiking on them before they have sufficiently dried is damaging to the trails and surrounding vegetation. Keep the higher hikes until Mid-June when everything is nice and dry. Until then, stick to the lower elevations, dirt roads, or recreation paths like bike paths if you have a hankering for a nice hike.

10. Go on a scavenger hunt... Spring is a great time to get out and explore your own backyard. Why not create a scavenger list of things to check off as you find them? Find tracks in the mud...what kind of animal made them? Find a dandelion in bloom. Find a tree that has budded...can you identify the tree? Find something squirmy, something green, and something heavy. There is no limit to the things you’ll discover!

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VERMONT’S OWN LOCH NESS MONSTER

By Cassandra Loucy

F

or generations, Vermonters and New Yorkers, believers and skeptics, adults and children have searched for answers to tell us the truth about Champ, America’s very own Loch Ness monster, believed to make its home in the beautiful Lake Champlain. The beast has been featured on Unsolved Mysteries, the Today Show, the Discovery Channel, and even drawn interest from Japanese television. Champ falls into a category of creatures known as cryptozoological animals. This category includes unicorns, Bigfoot, dragons—and we can’t forget Champ’s relative—the Loch Ness Monster. The main thing this band of creatures has in common is the fact that while none have yet been satisfactorily proven to exist, not one of them has ever been conclusively proven to not exist. Over the years, there have been over 300 reported unexplained sightings of the monster known as Champ. Eyewitnesses have given descriptions of creatures ranging from 10 to 200 feet long, some claiming with a head like a dog, others claiming more 10 | Our State Vermont | SPRING 2017

serpent-like. Although the first sighting is often attributed to the lake’s namesake, Samuel de Champlain, historians have discovered after reading his journals that the creature he described was actually sighted near the St. Lawrence river, and not in Lake Champlain. On July 22, 1819, a man known as Captain Crum reported seeing an unknown creature in Bulwagga Bay, the home to a number of reported sightings. He described the creature as a black monster, nearly 187 feet long, with a head resembling a sea horse. According to the captain, the creature reared more than 15 feet out of the water. In his account, the creature had “three teeth, eyes the color of a peeled onion, a white star on its forehead, and a belt of red around the neck”. That same year, farmers near Bulwagga Bay reportedly had livestock go missing, with drag marks leading down to the banks of the lake. The bay — located off Port Henry, NY — is often considered to be the home base of Champ, due to the multitude of sightings over the years. There is even a large sign standing at the bay that

lists all the sightings of Champ over the years. 1873 was a busy year for Champ sightings. That year, in a New York Times report, a railroad crew reportedly saw the head of an “enormous serpent” with bright silvery scales that glistened in the sun. In July of ‘73, Nathan H. Mooney, the Clinton County Sheriff, claimed to see an “enormous snake or water serpent” that he estimated to be 25 to 30 feet long. In August, tourists aboard the steamship W.B. Eddy alleged that their watercraft nearly flipped over when they collided with the lake monster. Never one to miss an opportunity, P.T. Barnum —founder of Barnum and Bailey Circus, and perpetuator of hoaxes — offered rewards for the beast, dead or alive. In both 1873 and 1887, he offered a $50,000 reward for the “hide of the great Champlain serpent to add to my mammoth World’s Fair Show!” In 1977, Sandra Mansi took what is still considered the most famous photograph of a Champ sighting, and one of the most credible pieces of evidence that points


to the monster’s existence. -See sidebar for her story. In 1984, off Appletree Point in Vermont, a group of 86 passengers aboard the cruise ship Ethan

Allen spotted 3 to 5 “humps” sticking out of the water. After around three minutes, they disappeared back under the surface due to an approaching speed boat. Although claims say Champ is a friendly beast, the creature is said to prefer the peace and quiet, and will often retreat at the sounds of watercraft. In 1993, at Button Bay State Park in Ferrisburgh, Vermont, two women swimming in the lake claim a small “baby” champ swam between them. In the summer of 2005, near Ausable River, two fishermen, Pete Bodette and Dick Affolter, captured what they believe to be Champ on video while out on the lake in their boat. In the video, you can glimpse a large “something” under the water, which creates an odd looking wake on the surface. Affolter said “It made my hair stand on end at the time. It just didn’t fit anything — any creature I had ever seen.” The video was studied by two retired FBI agents who concluded that the footage had not been altered in any way, so while it may not be clear what the “something” was that the two fisherman saw, the footage itself is all authentic.

So what is Champ? There are several scientific theories about what species Champ may be. The first is that the serpentine creature is in fact a dinosaur that somehow escaped extinction millions of years ago, and has managed to survive until present day in the lake. The next theory is that the single monster is actually a whole population of zeuglodons living in the lake. A zeuglodon, originally known as a basilosaurus is a primitive form of a whale, which has a long snake-like body. Basilosaurus even translates to “King of Serpents”. This species has been long believed to be extinct. However, fossils of zeuglodons have in fact been found near Lake Champlain in Charlotte, so they did at least at one time live in the area. One widely believed theory is

that Champ is a lake sturgeon lurking under the surface. There are in fact sturgeons that live in Lake Champlain. This particular fish can grow to great lengths. It is a very old, almost prehistoric animal, with a scale-less body, and a single long dorsal fin down the length of its back. This dorsal fin would match many descriptions of Champ, but the sturgeon’s sharp shark like tail would not. Since many of the sightings are of a creature that doesn’t break the surface, this is quite a plausible theory. Yet another theory regarding the monster’s true identity is that it is a plesiosaur. This is a prehistoric water dwelling reptile, not actually a dinosaur. A plesiosaur has a long snake-like head, and four flippers. Plesiosaurs are believed to have lived from the Triassic period — 200 million years ago— through the Cretaceous period — 65 million years ago, when dinosaurs are believed to have gone extinct. In order to maintain a population of “Champs” in the lake, there would need to be around 50 adults, and 500 to keep the species going for a long time. While these numbers might not seem realistic, the lake itself does provide an ideal envicontinue page 20

SPRING 2017 | Our State Vermont | 11


ronment for a monster such as Champ. The lake is over 120 miles long, and over 400 feet deep in some places, creating optimal hiding places for a creature trying to escape detection. Lake Champlain is home to a wide variety of wildlife that could sustain the diet of the large serpent. Although there are many who claim Champ is a floating tree, a trick of photoshop, or a figment of people’s imagination, both New York and Vermont legislatures have taken measures to officially protect the lake monster. In 1981, Port Henry, NY declared the lake a save haven for Champ, and in 1982, the state of Vermont passed a House Resolution protecting him.

Is Champ real? So the question still remains. Is Champ a myth? Is the creature a figment of imagination? A hoax stretching over several centuries? Or is there really something mysterious lurking just out of reach, popping up when we least expect it. We may never know the truth...

12 | Our State Vermont | SPRING 2017

The Mansi Photograph

The picture known as “The Mansi Photograph” is one of the most widely known photos of Champ the lake monster. It is widely regarded by some as authentic evidence of the monster, while some remain convinced it is either a hoax, or a misinterpreted log. Sandra Mansi’s story is as follows: In July of 1977, Sandra Mansi and her fiance were driving along the coast of Lake Champlain somewhere between St. Albans and the Canadian border. They pulled over and made their way to a small bluff that overlooked the lake. Mansi’s two children went down to play in the water, while her fiance went back to the car to get their camera. As Mansi watched, she saw something in the water about 150 feet away. At first she thought maybe it was a school of fish, then perhaps a scuba diver, but then the head and neck broke through the surface of the water. As she tried to figure out what she was seeing, her fiance came back from the car, and seeing the creature, shouted for the kids to get out of the water. He handed the Kodak Instamatic to Mansi, and she snapped the now famous snapshot of the beast. The pair estimated that the neck stuck about six feet out of the water, with the entire creature measuring about 12 to 15 feet long. According to Man-

si, after she snapped the photo, she set her camera down and watched as the creature turned its head and neck slightly, and then slowly sank back down beneath the surface and disappeared. The whole sighting allegedly lasted between four to seven minutes, and the photograph depicts as much of the creature as Mansi herself ever saw. One of the most remarkable things to note about the photo is that despite being studied and examined by many experts, no one has been able to conclude that any tampering has been done to the photo. It therefore remains the most credible piece of evidence to date of a beast living in the depths of Lake Champlain. Several red flags have been pointed out by critics over the years, such as the four years that Mansi kept the photograph a secret before revealing it to the public, the fact that she only took one photo of such an amazing sight, her inability to provide any negatives of the photo. Many who have studied the photograph have speculated that it is a large piece of driftwood that protruded from the water, or have pointed out the similarities between this photo and the fraudulent 1934 photo of the Loch Ness Monster — nicknamed “The Surgeon’s Photo” — taken by respected British surgeon Colonel Robert Wilson.


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The Vermont Republic By Cassandra Loucy

Vermont’s “Independence” Flag

V

ermonters are particularly proud of our little state. But most of them also don’t know that for a short time in the late 1700s, Vermont was actually an independent republic. The independent entity ran its own postal service, had its own currency and constitution, made its own roads, and paid for its own militia. In the 18th century, there were multiple claims on what is now known as Vermont. British royal governors from New Hampshire and New York claimed portions of the territory, and settlers from Connecticut and Massachusetts had also claimed land and begun to settle. In 1764, King George III ruled that New York had jurisdiction of the land. On January 15, 1777, delegates from 28 towns in Vermont came together in Westminster and declared independence from the British colony of Quebec and neighboring states of New York and New Hampshire. Among those delegates were the future governor of Vermont, Thomas Chittenden, and Ira Allen, who would become known as the “father” of the University of Vermont. Originally, the new independent country was known as New Connecticut, and it wasn’t until six months later, in the summer of 1777 that they settled on the name Vermont, which is a loose translation of the French words les verts monts meaning Green Mountains. On July 4, 1777, 72 delegates met at the Windsor Tavern during a violent thunderstorm to write Vermont’s constitution. This new constitution was the first written nation-

al constitution to be written in North America. It was also the first to prohibit slavery, and to give all adult males the right to vote, instead of reserving that right to only those males who owned property. It also detailed the requirement for free education for both male and female citizens, at the expense of the public. The tavern in Windsor, which was then owned by Elijah West, has been preserved as the Old Constitution House. It is protected at a Vermont historical site. Frustrating Vermonters, the Congress refused to accept Vermont as a state separate from the state of New York. Vermonters even tried to convince the British to readmit the territory as part of Canada. Vellum manuscript of the 1777 Constitution In 1785, Vermont representatives met with Reuben Harmon, Jr. of the Thomas Chittenden, first Governor Rupert Mint to discuss minting copper coins for the new state. The first coins On the flip side of the coin, there was a star were made in 1785 and remained in use un- emanating rays, which was surrounded by thirtil 1791 when Vermont joined the Union. The teen smaller stars. The inscription on the back coins were known as Vermont Coppers. In the of the coin read STELLA QUARTA DECIMA, initial design, the front of the coins featured a which means the fourteenth star. This is widely sun above the mountains and a plow in a field. thought to be a reference to Vermonters’ desire The picture was surrounded by the phrase VER- to eventually become the fourteenth state. MONT RES PUBLICA, which means the repubThe Vermont Republic is often referred to lic, or commonwealth, of Vermont. as a “reluctant republic”. Many of the citizens of this early republic actually preferred the idea of unionizing instead of declaring independence. The formation of the government and popular opinion both made it clear that Vermont would ultimately join the original thirteen colonies. Vermont remained independent from the Union for two years after George Washington became the first president of the United States. In 1791, Vermont finally joined the Union as the 14th state. It joined as a free state, which counterbalanced Kentucky, which joined the Birthplace of VT Republic and the Constitution. Union in 1792 as a slave state.

SPRING 2017 | Our State Vermont | 15


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The Art of CARVING at the

Birds of Vermont Museum

A

s you walk into the Birds of Vermont museum, you will find yourself greeted by a family of loons, and to your right you can catch a glimpse of several species of ducks and other water birds. You might even wonder, “Have I walked into some kind of zoo?” Not quite… The Birds of Vermont museum is wildlife display meets art museum. It is home to over 500 life size

and incredibly accurate wooden carvings of the various species of birds that can be found in the state. Bob Spear, the man behind the museum, was born in Burlington. After the death of his mother when he was 14, he worked on the family farm with his father in Colchester, and then joined the Navy. After returning from the Navy, he worked at General Electric in Burlington as a technical specialist for nearly 20 years. As a child, Spear’s mother had always encouraged him to experience nature, and he was particularly interested in birds. In 1938, when Spear was 18 years old, a stray parakeet flew into his workshop. He used that bird as the model for his very first carving. His tools and methods for that carving were simple; he used just a piece of white pine and a jackknife. So began

a passion that would last him the rest of his life. While working at GE, Spear used to carve black-capped chickadees in his car on his lunch break, which he would sell to local gift shops. Spear devoted his life to educating others about birds, the importance of conservation, and the art of woodcarving. He continued carving, teaching, and was still active at the museum until he passed away in 2014. He spent over an estimated 20,000 hours on carvings in the museum exhibits. THE PROCESS Before Spear would begin carving a bird, he would first find a nesting pair of a particular species out in the wild. This process would take him all over the state, but as he looked at it, it was a “good excuse for a field trip”. After he found the birds, he would make notes of continue page 18

SPRING 2017 | Our State Vermont | 17


exactly where they were located. Once the eggs hatched and the birds had abandoned the nest, he would return to the site to collect the nest. Spears had permits from the state allowing him to collect the protected habitats and any surrounding elements, such as branches, leaves, or flowers. He would also examine and make notes about the general “feel” of the area. Once back in his workshop, Spear would begin to recreate the bird’s home. All broadleaves were created by hand. He would start with .004 aluminum, which is the thickness that tin pie plates are made from. The leaves and petals would be cut out by hand with scissors, or outlined with a sharp pointed scriber and broken out. Fine details such as veins in the leaves would be drawn in with a blunt stylus. Next, he would sand the aluminum and spray it with a metal primer. He then painted all of the leaves with acrylic paint. For the stems, wire would be wrapped with cotton and white glue to give it body. The bottom of the leaf was then bent around the stem and Spear would wrap the joint with more cotton and white glue to hide the seam. If the bird made an evergreen tree it’s home, Spear would gather real evergreen branches from the habitat. He would put a drop of white glue at the base of each needle with a hypodermic syringe to secure it in place. Once the needles of the branch turned brown, he would paint them with an air brush to restore their green color. 18 | Our State Vermont | SPRING 2017 2017

When it came time to carve the bird, Spear would start by drawing out a template of the animal. He would use field guides, color photographs, and his own extensive knowledge of the bird world as reference for his figures. He was the author of Birds of Vermont. Once he had drawn the template, he traced it onto a piece of basswood. Basswood is a soft finegrained wood, and is the most popular choice for those who make carvings. Next, Spear would cut out the bird with a band saw. He carved the shape of the bird down further with knives and a chisel. Using power carving tools and points, he then would contour the surface of the bird to look like it had feathers. The more conventional method of creating bird carvings would be to then use a burning tool to add detail before painting the bird with acrylic paint. However, over the years, Spear developed his own unique technique. He would paint the bird first, adding in details with the wood burning tools last, using varying temperatures to create different shades. This reversal of steps allowed him to bring out even more detail in the feathers, without risking covering up the work with a layer of paint. He would use the highest temperatures to add in shadow details through the paint. Spear created the feet from round solid plumber’s solder. He flattened out the solder and cut out the toe shapes with small metal snips, and then carved them using a small, sharp knife.


He would form the legs from copper wire. For birds with small legs, he would flatten the wire and make grooves with a diamond carving disc. He would then cut scales with a knife. If he wanted to make larger legs, he would coat the wire with solder to make them thicker. Next, he would solder the toes to the legs. He would do this on a block of plasticine, which is a soft modeling material, so he could embed each toe in the clay and it would stay put while he soldered the others. He finished by spraying the legs with metal primer, and painting them with acrylic paint. Once the habitat and bird were finished, Spear built a five-foot wooden pedestal and sealed the display in a plexiglass case. Each of these displays would take him between 40-100 hours to complete. THE COLLECTION It was important to Spear to have the habitat displayed with each bird species to highlight the message that without the habitat, we wouldn’t have the birds. It helped to underscore the importance of protecting and maintaining their habitats in the wild. For years, Spear used these techniques to create carvings to add to his own collection. As someone who learned how to perform taxidermy at age 12, he felt that these wooden carvings were a more effective tool to teach children and adults about birds and the role that they play in the ecosystem. He knew that eventually a stuffed bird would start to lose feathers or the colors would fade, and that

often children were interested, but were grossed out by the dead birds. Taxidermists also cannot manipulate the positions of a bird to evoke the feeling of realness. But by carving the birds out of wood, Spear was able to solve all of these problems. As his collection grew larger, Spear desperately wanted a great place that they could all be on display together for the public to view. When this search turned up fruitless, he decided to fill the void himself, and the Birds of Vermont Museum was born. A barn was converted to hold the collection, and in 1987, the Museum opened its doors. It was his dream that every Vermont bird would be represented in the museum, and there are only around 50 species left to complete the project. Spear wanted the museum to be set up in a way that would make it the easiest to teach. The carvings are grouped based on habitat settings. Downstairs you can find two wetland dioramas, as well as a room that houses endangered, extinct, and special concern species. Off to the side is a display holding a carving of a wild turkey. This carving took Spear over 1200 hours to complete. Upstairs, you can find all of the Vermont nesting birds, displayed in pairs — one male and one female — each shown in their habitat. If you look above your head, you can view raptors in flight, and off to the side is a case of birds which make Vermont their home only in the winter months. continue page 20 SPRING SPRING 2017 | Our State Vermont | 19


Photo by Erin Talmage

On the balcony is an exhibit showing birds of prey with their typical quarry. You can view the bald eagle that Spear spent 400 hours on. The large size contributed to the length of time it took to complete this project, but the most time consuming part was that the brown color of the feathers was done completely with a wood burning hand tool instead of paint. The museum still works with several local carpenters from the Green Mountain Woodcarvers, who are helping to expand the collection. Dick Allen of Williston and Jim Mitchell of Hartland continue to contribute. The and school groups participate in a variety of programs learning about Vermont wildlife through the Birds museum receives one or two new Camps of Vermont museum. carvings each year. “The museum’s motto is ‘Where have 60 acres of trails that we use Today, the museum still makes natural history meets art’,” said Erin for research projects and guided it its mission to continue Spear’s dream of education and conserva- Talmage, Executive director of the walks,” explained Talmage. Dave Tuttle, who is a member tion, offering learning opportuni- museum, “Our programs are a mix of natural history and art programs. ” of Green Mountain Woodcarvers, ties to school groups, camps, library “We have 45 acres of trails teaches woodcarving classes in the groups, and adults, bird walks, a across the road that are open to the workshop. He learned woodcarving bird watching window, and also a public, and behind the museum we as a boy scout, and still carves now. continued focus on arts.

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Photo by Erin Talmage A young bird watcher enjoys one of the many programs offered at Birds of Vermont.

on pollinators, and their numbers are declining. By creating these gardens outside the museum, they are restoring and improving the environments that these pollinators — such as honeybees — count on. So with only 50 or so species left to complete until Spear’s collection is finished, what’s next? Bob also

Saturday, May 6 at 9AM

dreamed of carving all 100 species of Vermont’s butterflies. He finished a prototype of the Canadian Tiger Swallowtail, including two males and one female, the chrysalis, the caterpillar, and the egg. All are carved — like the birds — out of wood, and attached to their favorite plant, the lilac bush.

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Each year the museum also holds an art exhibit. “The museum is celebrating its 30th anniversary this year, so we wanted something to incorporate the number 30, or just numbers,” said Talmage. This year’s exhibit certainly fits the bill. It is called “Birding by the Numbers”. Artists can submit any birdfocused art with some sort of nod to numbers, whether literal or more creatively interpreted. Volunteers are a huge part of the museum’s success. “We have only three people on the staff here, but we have a very active board, and lots and lots of volunteers,” said Talmage. Volunteers help with tasks from hanging bird houses and updating exhibits, down to replacing weather stripping on doors. The museum is also more than just birds. In 2013, a horrible storm washed away the gravel path that lead from the parking lot to the front door. Culverts were washed downstream, the stream banks caved in, and excessive erosion left the path impassable and the front door unusable. Instead of just filling in the gaps, it was decided that the museum could take this opportunity to improve the grounds, and a bridge was built instead. The museum has begun planting gardens to increase the populations of pollinators. 70% of our food crops rely

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Sticky By Cassandra Loucy

T

here are a number of legends among the Abenaki and Iroquois tribes telling the story of how maple syrup was originally discovered. According to one such legend, the Creator originally filled the trees with thick golden syrup that ran from the trees year round. One day, a young and tricky man from the tribe named Glooskap came upon his village to see it deserted. The fires had died down, no one was tending the gardens, and there wasn’t a soul to be seen. He found the people of his village lying on their backs in the woods with their eyes closed, lazily letting the syrup run from the trees into their waiting mouths. Glooskap gathered fresh water from the lake, and using his magic powers, filled up the trees until the liquid pouring from their trunks was thin and watery, no longer the sticky sweet syrup. He told his people that they needed to get up and hunt, and work hard to provide the food they needed to survive. He promised them that during the winter season, when the crops didn’t grow and the lake was frozen over, preventing them from fishing, the sap would again run from the trees. Another legend comes from the Iroquois tribe. In this particular legend, the 30 | Our State Vermont | SPRING 2017

Sweet

ib th h k chief of the ttribe threw hi his ttomahawk into the tree one night. He left it there, stuck in the bark, while he went hunting the next morning. In the warmth of the morning sun, sap started to drip from the scar made by the chief’s tomahawk. The completely clear liquid collected in a container at the base of the tree. Thinking the liquid was just water, the chief’s wife poured it in with some

meat she was cooking. As the liquid cooked down, a sweet and sticky glaze had formed on the meat. Here in Vermont, maple-sugaring operations produce over 40 percent of the country’s maple syrup, and around 6 percent of the entire world’s supply.

TAPPING TREES

In late winter — usually February to early March — sugarmakers begin tapping their trees. If a tree is at least 10 inches in diameter at breast height — or DBH — it can be tapped. Trees that are between 10 and 17 inches should have only one tap, and trees larger than 17 inches in diameter can hold two taps. According to Mark Isselhardt, Maple specialist with UVM extension, no trees should have more than two taps applied at once per season. He also recommends avoiding what is called “cluster tapping”. This involves tapping in the same area of the tree year after year. This can cause unnecessary damage to the inside of the tree in that area and inhibit its ability to conduct sap. Isselhardt says although the traditional day to begin tapping trees has been Town Meeting day, which is the first Tuesday of March, tapping early does not hurt anything. The most important thing he says sugarmakers need to keep in mind about tapping early is to be sure they are not trying to tap into a tree that is still completely frozen. This can cause cracks in the frozen trunk and create damage to the tree.


“One thing we’ll say though,” Isselhardt warns, “is if you do tap into the tree, be ready for sap.” It’s important that if sugarmakers are going to tap in February, while the sap might not run right away the day they tap, it’s crucial that all of their equipment is ready in case they get a warm day and the sap starts to flow.

The old standard for tap size was 7/16 of an inch, but it has changed to 5/16 of an inch. The sugarmaker drills into the tree around 1 ½ to 2 inches deep and inserts the spout. Isselhardt explains that when the hole is drilled for the tap, the shavings that come out of the hole should be bright, clean shavings. If the wood shavings around the drill bit are brown or look dark, this indicates an area of the tree that has sustained a wound, perhaps a previous tap, or some other damage to the tissues. This area will not yield as much sap as a fresh, unblemished area. Vermont sugarmakers are very careful about good forest management practices, and take care to en-

sure no damage is done to the forest. Tapping does not damage the trees when done properly. Weather is one of the most important factors in determining how well the sap will flow. The ideal conditions include days that hover between 40 and 45 degrees, and nights that drop below freezing. During the summer months, sugar is produced by the leaves of the tree. In the fall and winter, the trees fall dormant and essentially stop growing. When this happens, that sugar is stored as starch in the roots and trunk of the tree. Once the weather falls into the sugar-friendly freezing and thawing pattern in the spring, the starch is released back into the tree as sugar. It then mixes with ground water and produces sap. The warmer temperatures create pressure within the tree. When the hole for the tap is drilled, the rays of the trunk are severed, which releases the pressure, and allows the sap to flow through the tap. Sap is almost entirely clear water, and only 2% sugar, so it takes a large amount of sap to produce syrup. In fact, the ratio is 40 gallons of sap to produce just one gallon of the syrup you douse your pancakes with. If a sugarhouse uses a pipeline system, a vacuum pump pulls the sap to either a central collection bucket or back to the sugarhouse. If taps and buckets are used, the sap must be collected by hand and brought back to the sugarhouse. Sap is like milk in that it will spoil if left out in the sun

too long, so it must be kept in cold storage until it is ready to be boiled. The sap should also be boiled as soon as possible to prevent spoilage.

BENEFITS TO WILDLIFE The business of making maple syrup is not just good for your breakfast plate and Vermont’s local economy. Since the industry requires such a large number of trees to be sustainable, it is an industry that keeps forests intact. The use of the woods as a sugarbush prevents the forest from being leveled for development, and so it keeps the habitats of wildlife intact as well. The Audubon Forest Bird Initiative works with sugarmakers to evaluate the quality of the habitat on their land, and the importance to the livelihood of a number of songbird species. Occasionally, sugaring operations use a park-like sugarbush that has

continue page 32 SPRING 2017 | Our State Vermont | 31


been created, rather than using the natural diversity of a forest. These park like monocultures consist of rows of maple trees, planted specifically for the purpose of producing syrup. While these may look appealing to the bottom line — sap production is increased over the short-term — they are detrimental to the bird population. The more diverse naturally growing sugarbushes offer a variety of tree species, downed trees for nesting and foraging, and places for birds to raise their young. A forest with between 20 and 25 percent frequency of species other than sugar maple can reduce the populations of sugar maple pests and other diseases. This same threshold offers provides for a more diverse bird community, and higher population numbers. Allowing the sugarbushes to grow naturally rather than dictate the species and layout also allows for regeneration of the for-

est. The smaller seedlings and saplings are what make up the understory and mid-story of the forest, where many of the bird species live. Another way sugarmakers can help enrich the bird habitats in their sugarbushes is to avoid clearing out fallen or dead trees. Standing dead trees, wood material on the ground, and live trees with holes and cavities are important forms of cover for many birds. Tree tops left on the ground after forest management or caused by natural damage help prevent small seedlings from being foraged by deer.

SUSTAINABLE SUGARHOUSES A sugaring operation up in the mountains of South Lincoln has taken eco-friendly to the next level. Solar Sweet Maple Farm, owned by Tom and Rhonda Gadhue, has made a commitment to run their business with their eye on sustainable production. The sugarhouse siding is entirely reclaimed wood from Vermont barns, and all the windows are energy efficient. The roof is completely covered in solar panels, which provide enough energy to power the entire sugarhouse. en “We were trying to put a new green twist on an old Vermont gr tradition,” says Gadhue of their tr inspiration to focus on sustainin ability. a This commitment to being green definitely does not simplify g the process. Solar Sweet Maple th Farm burns wood in the sugarF house to both heat the building h and to power their evaporator. a

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This adds another layer of labor to the process since they spend so many hours cutting it. “We also have to be careful not to do damage to the equipment and maple trees in the woods as we do this versus just having the oil truck pull up and drop off a tank full,” explains Gadhue. Boiling the sap using a wood fire is also more difficult than with oil, because it is more difficult to maintain consistent temperatures. Besides using solar panels for power, and wood burning stoves for heat, Solar Sweet Maple Farm has adapted their operation in a number of other ways to stay more efficient. All lights in the sugarhouse are LED to save energy. All motors on their vacuum pumps are slow-start which eliminates power surges when they turn on, and also allows them to use less energy when they are not in use. They use gravity fed

Grading Maple Syrup Once sap has been boiled down into syrup, it must be graded on a scale determined by the state of Vermont. Mother Nature ultimately determines the grade of syrup produced. The weather, the temperature of the day when the sap was collected, and how quickly Spring is approaching are factors that determine what grade of syrup you will end up with. Beginning in 2014, the state of Vermont began using an updated grading system that more clearly described the taste and quality of each variety of syrup. While all Pure Vermont Maple Syrup is of equal quality, density, and sugar content, personal taste dictates which grade people prefer. The grade uses two features, color and taste, to classify it into one of four categories.

GRADE A GOLDEN-DELICATE This syrup usually comes from sap collected in the beginning of the season. It has a light golden color and a delicate maple flavor. Its mild flavor makes it great over vanilla ice cream — often considered a sugarmaker’s favorite dessert! This compares most closely with the grade formerly known as Vermont Fancy.

GRADE A AMBER-RICH This grade is usually produced mid-season. The rich maple flavor of this syrup makes it a great all purpose syrup. It is full-bodied and has the most classic maple flavor. This makes it the most popular choice among consumers. It is delicious on waffles and pancakes, and makes a great baking syrup. On the previously used scale, this would correspond closely with what was known as Medium Amber. water for the operation, which reduces the electricity required to run pumps for water pressure. Sap that has run through the food-grade lines into one of three holding tanks is run through a Reverse Osmosis machine before it goes into the evaporator to be boiled into syrup. This machine removes 80% of the water, which drastically reduces the length of time needed to boil it. Their wood-fired evaporator features a built in pre-heater, which again reduces the time needed to boil the sap. Now, the next time you sit down to the breakfast table and drown your French toast in the amber goodness of Vermont Maple Syrup, you will be able to better appreciate what goes into making the iconic flavor of the Green Mountain State.

GRADE A DARK-ROBUST This particular variety is produced later in the season. As the season goes on, syrup gets darker and produces a more robust flavor. Its strong flavor makes it a good candidate for many recipes, such as baked apples or squash, or even as a glaze on meats. This would match up closest with Grade B or Dark Amber from the original grading scale.

GRADE A VERY DARK-STRONG This syrup is produced at the end of the season. It is the darkest in color and has the richest flavor. It is great for cooking in recipes like Vermont baked beans or maple breads! This is even darker than Grade B on the old scale.

SPRING 2017 | Our State Vermont | 33


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Peace & Serenity

At Shelburne Craft School

By Gail Callahan

T

h e Shelburne he She h lb lbu urn urne ur nee Craft Craft raafftt School Schoo ch hoo o l has h s it ha its ts ro rroots ootts in in the Webb family’s generosity. One of the family matriarchs, Aileen Osborn Webb, provided funding as well as professional support in the early days of the organization’s founding. Mrs. Webb died 39 years ago. She enjoyed the arts and painted, worked with ceramics and toiled as a sculptor. She also had a studio in her summer home in Shelburne as well as her New York City residence. “We have a super- rich history with the Webb family,” said Shelburne Craft School Executive Director Sage Tucker-Ketcham. “The Webb family built several of the buildings. Among the Shelburne sites associated with the family, nearby Shelburne Museum was also founded by Electra Havenmeyer Webb. The Shelburne Craft School’s earliest inception started in 1938. The school started under the tutelage of the Rev. Lynwood Smith, shepherd of Trinity Episcopal Church in town. Smith brought children from the area to the church parsonage to teach them woodworking. Decades later, the Shelburne Craft School’s campus established a permanent presence in the center of the village. In 1945, it started as a nonprofit school and crafts hub and over one-anda-half years ago, the State of Vermont christened it an official state Craft Education Center. Additionally, it is now a year-round organization that welcomes students of all ages to campus. At the “heart and soul” of the Craft School is its mission that “working with one’s hands is an essential part of a well-rounded life. The Craft School offers chances to learn, teach and develop as artists, artisans and professionals,” according to its web site. Harkening back to its early days under Rev. Smith, the Craft School is the older cousin of the Shelburne Museum by 9 years. For more than 70 years, the Shelburne Craft School has drawn children as well as adults to its rooms to create, teach and share their talents with their fellow students. “We are a community arts and crafts educational space,” said Tucker-Ketcham. “We’re in the Village, and we’re very accessible to community members and we’re accessible to retirees.” Nowadays, the Shelburne Craft School provides classes in an array of mediums, including wood, painting, clay and jewelry. More than 1,500 students yearly sign up for courses, and they don’t fit the typical mold of those who cross the classroom threshold. Adults, children, Shelburne Community School partnerships all make up the fabric of student life, said Tucker-Ketcham. The Executive Director said the faculty is comprised of one full-time faculty member; four employees who work part-time and 20 half-time teachers. Tucker-Ketcham joined the Craft School as Executive Director in December 2010. Her resume

in ncl clud udes ud udes e p e ioodss aass wo er w orkin rkin rk ing g as as aan n ar artt ed eeducator, ucat uc attoorr, ator includes periods working gallery owner, adjunct college instructor, painter and entrepreneur. When Tucker-Ketcham steps away from her role as Executive Director, donning her painting instructor hat, she said her goal is to enable her students “to become better painters,” she said. “I’m not necessarily going to compliment them,” she said. “I’m going to keep pushing them and critique the students’ work. You’ve got to push people to make them better painters.” A look around the Craft School’s web site shows it provides a wealth of information regarding the organization and its programming. Spring classes, tuition and course descriptions are detailed and are listed on the web. Also, programs for children and adults are also detailed as

Clay studio manager Rik Rolla (right) and constructs beautiful pieces with his after-school students

well as the clay, wood craft, metal and visual arts’ spaces are also described in detail. The adult clay studio has firing facilities that are comprised of gas, electric and raku kilns and a pit for firing. Also, clay classes include open studio time and instruction time. Fees for materials cover the first bag of clay, glazes and firings, but open studio time is set aside for and limited to current students. The length of classes also varies. The majority of instruction time is either eight or 10 weeks. One-day workshops are also offered, according to the web site. While adult students are important, TuckerKetcham said the partnership between the Shelburne Community School and the Craft School. Each eighth-grade student in the Community School is enrolled in and attends a three-month program. In fact, enrollment is broken down to 80 percent adults, while children comprise 20 percent of the school’s total students. On top of that, the clay after-school programs for children are very popular. For adults, clay, painting and wood are the top choices. Students who fall into the senior category are enthusiastic about all of the Craft School’s programs, Tucker-Ketcham said.

Tuck Tucker-Ketcham noted that the Craft School’s appeal in rooted in its ability to draw the creative side out from students of all ages. “After a long day of work, students get to come here and tap into something peaceful,” she said. When asked what her favorite memory stemming from her work with the Craft School, Tucker-Ketcham said it involved a pre-teen girl who wasn’t certain she wanted to attend a Shelburne Craft School class. Tucker-Ketcham said the girl’s grandmother signed her up for a summer camp. By the end of the week, the budding artist made a table boasting a stained- glass top. The experience left its mark on TuckerKetcham. “This is why I do this,” she added. “It was a really noticeable turnaround.” Tucker-Ketcham also recalled a man who crafted and finished a table that has a place of honor in his house’s hallway. “It’s now a part of his home,” she added. She also said that the time spent honing a craft is more than spinning clay into a pot or fashioning wood into a table. “Students here are building a skill,” she said. “They’re not just doing arts and crafts…we have tons of doctors (enrolled) and they come (to the Clay Studio) and get covered with mud. They look calm and so peaceful.” The notion that students are doing more than just refining their craft is evident at the Craft School. Tucker-Ketcham said it’s common for the more mature students to return to the campus, pointing out that they had gotten their artistic start here years earlier at the organization. “When I look at the kids, I can picture them when they’re in their 40s and 50s. We have people who are in their 60s, who say, ‘This (the Craft School) is a large part of my life.’” That feeling of being connected and drawn to the Craft School is intergenerational. Tucker-Ketcham noted that the organization welcomed a family from the New York City area comprised of grandparents, their children and grandchildren to the School during summers. During one when the clan visited, they made cutting board complete with the family emblem crafted into the piece. Although the Craft School attracts students from throughout the region, spilling out to the East Coast, it must also maintain financial health to be able to offer quality programming. The Shelburne Craft School’s annual budget is now $300,000, Tucker-Ketcham said, who noted that 80 percent of that bottom line is raised from program revenues, while the remaining 20 percent comes from fund raising and grants. As for the Craft School’s relationship with Shelburne, Tucker-Ketcham is enthusiastic about it. “We’re very supportive of Shelburne as they are of us,” she said. “We’re here, and we’ve been here a long time.”

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Vermont historical W

hile the state of Vermont is home to nearly 2600 bridges, only about 106 of them are covered. The main purpose for covering a bridge was to extend the life of the structure for an additional 40 years. The authenticity of a covered bridge is determined not due to its age, but based on construction. A covered bridge is considered authentic only if trusses are used in the construction versus other building methods such as stringer construction. The majority of the covered bridges in Vermont were built between 1820 and 1905, and were made from wood and by hand. Covered bridges are also often referred to as “kissing bridges”. As they offer some shelter from the elements and from prying eyes, young couples in love would often slow their carriages on their way through the bridges and sneak in some kisses on the way through. Covered bridges are sprinkled across the entire state; out of the fourteen counties in Vermont, thirteen of them have at least one covered bridge. Vermont has the highest number of covered bridges per mile in the entire United States. We will feature four of Vermont’s beautiful covered bridges in each issue of Our State Vermont.

Pulp Mill Covered Bridge This bridge, also known as the Paper Mill Covered Bridge, crosses Otter Creek between Middlebury and Weybridge on Seymour Street. There are several unique things to know about this 199 foot long bridge. It is one of only seven double-lane — or double-barrel — covered bridges in the country, and one of only two in Vermont. Of the two double-lane covered bridges in the state, this is the only one that still carries traffic. This is considered by some to be one of the oldest covered bridges in the state, although the exact date still remains a point of discussion. A sign on the bridge states construction occurred between 1808 and 1820, however, covered bridge expert Jan Lewandowski estimates the construction to have occurred around 1850.

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The Pulp Mill bridge was originally built using Burr Arch construction, and then in approximately 1860, the original Burr Arches were removed, and new ones were added to King Post trusses. Burr arch construction was patented in

1804 by Vermont inventor Theodore Burr. The bridge was closed for the majority of 2012 for rehabilitation to the structure. In 1974, it was added to the National Register of Historic Places.


COVERED BRIDGES Halpin Covered Bridge This bridge, located in Middlebury, has also been called the High Covered Bridge. It crosses over the Muddy Branch of the New Haven River, and carries a single lane of traffic along dead-end Halpin Covered Bridge Road with access only to the Halpin Family Farm. This bridge was built in approximately 1850 and spans about 66 feet. When it was originally built to serve a marble quarry, it was built on dry laid stone abutments. In 1994, extensive work was done on the bridge by expert Jan Lewandowski, and the deteriorating marble abutments were removed and replaced with concrete. The bridge stands 41 feet above the water, which is how it received the nickname High Covered Bridge. No other bridge in the state stands as high over the water below. It was added to the National Register of Historic Places in the year 1974.

Cooley Covered Bridge The Cooley bridge is located in Pittsford, and is one of four surviving 19th-century bridges in the town. It carries Elm Street over Furnace Brook, which flows into Otter Creek. It was constructed in 1849 by Nicholas M. Powers who was born on a farm not far from the bridge. He is known as one of the most well known bridge builders in the state. This bridge is one of four bridges that are known to have been either built or overseen by Powers. The Cooley bridge is a single lane bridge that spans about 50 feet over the water. It was originally constructed on stone abutments, but they have been since replaced or resurfaced in concrete. It is built in the Town Truss style of construction, and some of the trusses have been reinforced by doubling the timbers. Some iron bracing has been added to the underside of the bridge in later years for additional strength and stability. This bridge also joined the National Register of Historic Places in 1974.

East Shoreham Covered Railroad Bridge This particular covered bridge crosses the Lemon Fair River in East Shoreham. It is no longer accessible by vehicle. Once you reach the end of Shoreham-Depot road, the bridge must be accessed by foot via the former railroad right-of-way. Built in 1897 by the Rutland Railroad Company, the 109 foot bridge was originally constructed to carry the Addison Branch of the Rutland Railroad. It is now the only remaining Howe Truss railroad bridge in the state. Because the railroad line had relatively light traffic, it was deemed unnecessary to build an expensive iron bridge, and so this bridge — sometimes referred to as the Rutland Railroad Bridge — was built instead. This makes it one of the few remaining 19th century covered railroad bridges. It remained in use until the line was abandoned in 1951. The railroad tracks, which have since been removed from the bridge, were originally laid directly on the deck timbers. This bridge was also added to the National Register of Historic Places in 1974.

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Minds in Bl A

s we grow older, older we experience an increasing number of changes. Staying healthy and feeling good inside and out doesn’t have to come to a halt because our skin starts to wrinkle and our hair becomes a little grey. Aging healthy

sharp boost mental health and memory sharp, help body mobility. Preventative measures such as eating healthy and exercising aren’t the only ways to age gracefully. Taking up a hobby of choice allows for all our senses to stay vigorous no matter your age.

is important for all ages. As we head into our sixties we may get a tad more forgetful or a little less limber. Caring for our bodies generates several different health benefits. Staying active can increase energy, keep our

How does piecing together beautiful fabric become a healthy act? Sewing involves the use of muscle, hand eye coordination and the mind. A clinical study done by HSA revealed that skilled and novice sewers show a significant drop in blood pressure and heart rate than those who participated in leisure activities. Sewing is not only proven to be healthy it is also good for our soul. When actively creating from the mind or a pattern it tends to offer higher self esteem through a finished product. “The importance of a hobby or creative pursuit cannot be over-emphasized. If we don’t allow our bodies to rest from the pressures of everyday life, we are placing ourselves at risk for health disease or other illness. Creative activities or hobbies – like sewing – can

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Sewing: the Stress Buster

m

help a person focus on something productive and get away from their worries for a while”. – Dr. Reiner

Crafting: the Mood Changer

The art of crafting goes far beyond creation. Experts have revealed that crafting can help relieve anxiety, depression and chronic pain. How does scrapbooking or painting increase happiness you may wonder. The reward center in your brain releases a neurotransmitter called dopamine which acts as a natural anti-de-


pressant. Clinical neuropsychologist, Catherine Carey Levisay notes “anytime we can find a non-medical way to stimulate the reward center – the better off we’re going to be”. Crafting allows us to think outside the box which uses many different parts of the brain. As scientists continue to study activities’ impact on the brain they do know that crafting works your memory and attention span while involving your visuospatial processing, creativity and problem-solving abilities.

Gardening: the Attention Grabber Working in the garden has proven to be a source of fresh and healthy produce which will in fact lower the risk of developing heart disease and diabetes. Gardening also offers the chance to be outside, enjoy the fresh air and get exercise. While digging, planting and weeding it creates excellent low-impact exercises, strengthening and stretching. This is especially important for those who are older, have a disability or suffer from chronic

pain. Gardening has also shown significant changes in mental and brain health. Two studies showed results of those who garden regularly had a 36-47% less risk of developing dementia. For people who already experience mental decline, just walking in a garden may be therapeutic. Experts have noted that we can replenish ourselves by engaging in involuntary attention, an effortless form of attention that we use to enjoy nature.

Cooking: the Therapy Kitchen

Many cooks refer to the kitchen as a sanctuary. Healthcare clinics are now using cooking and baking as therapy tools for people who suffer from depression, anxiety and other mental health problems. In the kitchen – kneading a batch of bread dough for 15 minutes relieves frustration and negative feelings. To help diminish anxiety the weighing of ingredients makes one feel in control. Decorating a cake or frosting cookies can mirror the feelings of projections people may experience when painting or writing. Let’s not forget we get to indulge in great baked goods at the end which is sure to put a smile on anyone’s face. Sharing them with family and friends in return gives positive feelings making us happy. We should all want to take care of our bodies at every age to grow healthy and live a long beautiful life. Next time you are feeling down pick up a hobby to boost your moral. There are several other options if the listed hobbies don’t overly enthuse you but let’s keep in mind that in someway they are all great for your body one way or another. Enjoy!

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Can Bird Feeder Use those recyclable cans to keep those birds happy all spring. Use spray paint to decorate them. Use super glue to attach the skewer. Once dry tie the ribbon around the can, then hang where the birds can eat away!

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D I Y Fall Home & Garden

Painted pots Add a splash of color to your garden or back porch with these bright colorful pots. All you need is a couple of pots any size will work, some paint and tape to trace out the zig zags or decorate how ever you may like.

Bottle Cap Flowers

Cork Garden Markers

Reuse your bottle caps to make these beautiful, colorful bottle cap flowers. Use the can lids as the back; sew your bottle caps on with the wire. Once completed use a hot glue gun to attach the wood. If you can’t use glue just use the wire and wrap it around the bamboo.

If you’re a wine lover and enjoy gardening then these are perfect. Write on the corks with a permanent marker what you are growing; put them on a stake or bamboo skewer. If you don’t have any wine corks or bamboo skewers you can buy some at a craft store.

Cinderblock Planters

Tire Pyramid

Use your old or new cinderblocks to make these succulent planters. Use duct tape or painters tape to section off half of a triangle on the sides of the cinder blocks. Use any color spray paint or regular paint. Once done add soil and the plants. Stack and arrange them however you want.

Just use any old tires big and or small, paint them any color desired. One the tires are dry stack them any way you would like and add the soil and plants to turn any boring garden into something bright and gorgeous.

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We Are ONE Rutland B

42 | Our State Vermont | SPRING 2017

Photos courtesy of Phoenix Books, Rutland

efore you begin reading – as a disclaimer – I should say that I was born and raised in Rutland. I bled red and white as a Rutland Raider, remained in the region as a student at nearby Castleton State College (now University), and I currently work at a local college that proudly serves young adults from across the country, including those from right here in our own backyard. As a 26-year-old with deep roots in the region, I’ve seen residents work tirelessly to transform Rutland into a resilient and prospering city. I’ve seen the national record for blood donations in a single day be set. I’ve seen the familiar faces of some of the city’s most prominent men walking around town in red high heels in support of the local women’s shelter. I’ve seen downtown become a vibrant destination with new businesses like Phoenix Books and Roots the Restaurant. I’ve seen not one – but two – small college national championships won by teams at College of St. Joseph. I am proud of Rutland, for all of the reasons I listed above and many more. I hold my

By Elicia Mailhiot

head high when I tell people it’s where I work, live, and play. A new project is aiming to share the stories of those who are also proud to call Rutland home, while celebrating the strengths in our differences.

We Are One Rutland was published in December. The book explores those differences and how they enrich our community. It’s Humans of New York – but Rutland style. We Are One Rutland is a book about the community, made by the community. The inspiration for We Are One Rutland came from a meeting with Commander Scott Tucker, executive director of Project VISION, and Rev. Hannah Rogers of the Rutland United Methodist Church, according to Dr. Alis Headlam, who oversaw the project. Five youth, ages 10 to 12, from the Boys and Girls Club of Rutland County, and seven students from the Stafford Technical Center Digital Arts program interviewed and photographed 19 individuals for the book. The participants, who ranged in age from three to 83, were asked to reflect on their contributions to the community, as well as what they add to the diversity of Rutland. “She [Alis] talked to the kids about it, just expressed they’d be going out, meeting new people, taking pictures, and it’s going to be


turned into a book that would be published and the kids jumped on it,” said Courtney Santor of the Rutland Boys and Girls Club in an interview with WCAX in May. These stories depict the diversity of the Rutland community in many ways, including race, ethnicity, ability, language differences, and much more. The youth received training in portrait photography from well-respected local photographers including Donna GoodHale of Expressions by Donna Photography Studio and Karen Kysar, who teaches the Digital Arts course at Stafford. The stories were written by youth from the Boys and Girls Club and ten students in a Vermont Technical College English composition dual enrollment course at Stafford, who received instruction from a professional interviewer.

The book cover, which depicts two people joining hands, was designed by Lily Crowley, a student at Rutland High School and Stafford Technical Center. David Moats, a Pulitzer Prize-winning editorial writer for the Rutland Herald wrote the book’s foreword, and Board of Aldermen Chairman Will Notte assisted with editing. The project would also not have been made possible without the support from numerous volunteers and the supporting committee. As the project began to grow, the definition of diversity did as well. “They also learned that one outstanding feature of all of the interviews was that each individual had found a means to overcome challenges and obstacles in order to contribute positively and meaningfully to the community,” Headlam wrote. Mount St. Joseph senior Jelani Williams, a standout basketball player at MSJ, is one of the individuals featured in the book. “I think it’s great that people of different races and beliefs are being acknowledged,” said Williams. Other participants include an entire family, business owners, a legally blind artist, and several life-long Rutlanders – just to name a few.

Once the stories were collected, eight students from Stafford’s Digital Arts class went to work laying out the publication, using their own artistic interpretation of diversity with color and graphics, Headlam wrote on the project’s Kickstarter page back in October. The book was funded by a grant through Project VISION, and with the help of local Rotary clubs, the Unitarian Church, the Anne Slade Charitable Trust, NeighborWorks of Western Vermont, and countless individuals through Kickstarter and other donation platforms. All proceeds from the sale of the book benefit the Boys and Girls Club of Rutland County. You can pick up a copy of the book at Phoenix Books in Rutland.

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March 10 Story Time Shelburne Memorial Library, Killington , 10:30am-11:00am Come and join us for stories, song and activites. Bring friends and family ! March 10 Red Baraat Necters, Burlington, 9:00pm Red Baraat can mesmerize an audience with a funk groove, turn a switch, and drive the same crowd to the brink of delirium. Since its formation in 2008 and those storied nights at Barbès in Park Slope, the magic of Red Baraat has spread far beyond New York City.

COMMUNITY EVENTS

March 10 – April 1 Prelude to Spring: Botanical Art in Vermont Compass Music and Art’s Center, Brandon, 10:00am-5:00pm Through the centuries, botanical art has combined precise observation of plant life with the balance and beauty of original compositions. ‘Prelude to Spring: Botanical Art in Vermont’ presents the work of three of Vermont’s finest botanical artists. Bobbi Angell, Susan Bull Riley, and Stephanie Whitney-Payne clearly have a passion for the plants as well as the work, revealing a relationship with the subject that is intimate and deeply focused. An opening reception will be held on Friday, February 17 from 4:00-7:00pm. The exhibit runs through April 1. March 10 Stone Wall Work Shop Red Wagon Plants, Hinesburg, 8:30am-3:30pm Our introductory stone wall building workshops for homeowners and tradespeople promote the beauty and integrity of stone. The one-day, hands-on workshop focuses on the basic techniques for creating dry-laid walls with a special emphasis on stone native to Vermont. Workshops are held in- side warm greenhouses in Hinesburg. The one-day workshop is $100. The schedule begins Saturday, January 21, 2017, and continues through March 2017. Space is limited. Gift certificates available!

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March 10 Paint and Sip: Full Moon Rising Cherry Street, Burlington, 7 pm-9 pm Come and enjoy sipping wine while painting with some friends. Enjoy the night out working on your painting skills or just having fun with it. $35 per seat. March 11 2017 Vermont Chili festival Downtown Middlebury, 1pm-4pm Join thousands of hardy Vermonters tasting their way through the closedoff streets of downtown Middlebury. There will be live music, parties, street performers, and much more. Hours: 1pm-4pm March 11 Burlington Winter Farmers Market Dudley H. Davis Center - University Of Vermont, Burlington, 10am-2pm Come and enjoy this lovely community event featuring food, artisans and producers. Market vendors come to Burlington from all over the state. Some come from family operations that have existed for generations, while the fruits of others’ ingenuity and hard work are just beginning to emerge. March 11 Bluegrass Gospel Projects Farewell Concert Vergennes Opera House, Vergennes, 7:30pm Endings are tough, especially with a much-loved, tight-knit music group such as the Bluegrass Gospel Project. But, rather than being sad....we CELEBRATE with one last concert! Cash bar opens at 6:30pm. Tickets are $25 in advance or $35 at the door March 11 beCAUSE Craft Show Ross Sports Center, Cholchester, 9:30am-4:00pm Come and enjoy the beCAUSE craft show with friends and family,The beCAUSE Craft Show was created so that our local community could reach out and help many organizations that are in need through the efforts of one event, while supporting the business of local vendors.

March 11 Shiver Me Shamrocks 5k Fun Run/Walk Heritage Family Credit Union, Rutland , 1:00pm-4:00pm Kick off St.Patrick’s Day festivities by running or walking in the fourth annual Shiver Me Shamrocks 5K Fun Run/Walk on March 11, 2017 at 1pm. FREE longsleeve shirt to the first 200 runners/walkers to register by March 1! Race day registration is $30 and will be at the Heritage Family CU West Street branch at noon. March 11 Corned Beef and Cabbage Supper in Vergennes. United Methodist Church, Vergennes, 5:00pm to 6:30 pm The menu includes: corned beef, cabbage, boiled potatoes, carrots, onions, rolls, dessert and beverage served buffet style. The cost is $9.00 for adults and $5.00 for children. Takeout orders are available. Call 877-3150 for more information. March 11 Après Ski - Soups & Paninis The Kitchen at the Store, Waitsfield, 12:00pm-2:00pm Nothing beats a flavorful hearty bowl of steamy soup, on what hopefully be cold New England winter day. In this class, you will learn how easy it is to create some flavorful soup recipes. We will pair the soup with awesome yummy creative mini panini bites, perfect for après ski evenings. $60 Hands On March 12 Member Ski Day Sugarbush, Warren, 8:00am-5:00pm The Lake Champlain Regional Chamber of Commerce announces its 2017 Member Ski Day at Sugarbush Resort! Join fellow Chamber members at Sugarbush Resort on Sunday, March 12th for Chamber Ski Day! Registration opens at 8:00AM and at 3:00PM join us at Timbers Restaurant for a private Après Ski Party, complete with free hors d’oeuvres and a cash bar.


March 12 Purim Party Ohavi Zedek Synagogue, Burlington , 11:00am Join us for a family extravaganza celebrating Purim. Get ready to boo and hiss at Haman’s name, bounce on the bouncy castle, and dance for musical cupcakes! Come in costume. Bring a potluck dish + friends! No admission fee. March 12 Wintervale Wintervale, Burlington, 11:00am-3:00pm Join them for good food, hot drinks, outdoor recreation and winter fun The winter festival will be complete with: Free ski and snowshoe rentals thanks to Skirack, Winooski Valley Park District, Burlington Parks, Recreation and Waterfront, and Catamount Trails Association. A bonfire to keep warm and dog friendy. March 13 Start with art spring One Art Center, Burlington, 2:50pm-5pm Give your child a stimulating boost of creativity every week after school! We’ll create a variety of projects and crafts that explore art concepts and develop creative skills and techniques. As weather permits, we’ll go on nature walks and create Art in the Park! Snacks will be provided. Ages 5-11 Mondays and/or Thursdays After School 2:50-5:00pm (pick up children at the Center by 5:15) Taught by Becca McHale March 15 The Carpenters Tribute Concert ArtsRiot, Burlington, 7:00pm-10:00pm Carpenters Tribute Concert, starring Sally Olson and her all-star band, is the definitive show celebrating the music and history of the famed brother-sister duo. The set list includes the signature hits “We’ve Only Just Begun”, “(They Long To Be) Close To You”, “Rainy Days And Mondays”, “Superstar” and many more. Sally also offers commentary on the history behind the Carpenters’ music, as well as Karen Carpenter’s rise to fame and her sudden and tragic death at the age of thirty-two, due to complications of anorexia nervosa. March 16 After Hours Buisness Mixer Mt Philo Inn, Charlotte, 5:00pm-6:30pm Please join us for our next After Hours Business Mixer. Great networking opportunities, tasty food, beverages, super door prizes, and Pot of Gold drawing! Gold Members: Free Members: $5 Guests: $10 March 16 Global Cuisine - Spices of Morocco The Kitchen at the store, Waitsfield, 6:00pm-8:00pm With such a rich and diverse culinary history that

draws from the East, the Mediterranean and Africa Morocco is home to some of the most tantalizing food imaginable. Dust off your Tagine and explore the recipes of Morocco. $60 Hands On March 18 – March 19 2 day camp, Explore the beast with Dan Egan Resort Wide, Killington, 8:30am-4:00pm For intermediate, advanced or expert skiers looking for a unique experience off the beaten path. This is a chance to learn first-hand from a premier adventure skier about reading terrain, conditions and picking the best lines down the mountain while exploring the glades and increasing varied terrain Designed for blue level skiers and above. Helmets are recommended. March 18 Everyday Cooking The Kitchen at the Store, Waitsfield, 12:00pm-3:00pm The Kitchen at The Store is a cook’s dream. It is designed to accommodate the home cook as well as the professional chef. Learn, Create, Eat is the motto that is behind all the classes taught by The Store’s Chef, John Lumbra. In this class, you will learn to make fresh pasta and ravioli. Fresh pasta is well worth the effort and easy to make! We will be creating some fresh summer inspired pasta dishes. Learn how to cut pasta and transform that fresh pasta into some wonderful ravioli creations. March 19 Bridport Piant Party Masonic Lodge, Bridport, 2:00pm Come and enjoy some social time and laughs while creating your own masterpiece. The art is step by step with lots of help along the way. Cost $40. Bring your own beverage and snacks will be provided. March 22 Maple Magic Main Street, Bristol, 11:00am-3:00pm Come out of hibernation and enjoy a day of special sales and maple treats in downtown Bristol. Each business will try to out-do the others by providing the most delectable maple concoction. The restaurants will feature maple on their menus, from maple muffins to maple martinis. A fun way to combat cabin fever! March 23 Global Cuisine - Taste of Thai The Kitchen at the store, Waitsfield, 6:00pm-8:00pm Ever wish you lived near a great little Thai restaurant that serves up terrific dishes. Discover the amazing scents and flavors of Thai food, with these quick and easy recipes. Create delicious Thai dishes from your own kitchen. $60 Hands On SPRING SPRING2017 2017||Our OurState StateVermont Vermont||45 45


April 1 Farmers market Depot Park, Rutland, 9:00am-2:00pm Rutland is home to the state’s largest farmers market, the Vermont Farmers Market. It’s the first to operate all year round. Come and enjoy the fresh fruit, vegetables and much more.

March 25 Everyday Cooking - Hand Rolled Gnocchi The Kitchen at the Store, Waitsfield, 5:00pm-8:00pm Gnocchi is the Italian name for a variety of thick soft dumpling. It is typically made with potato, but can be made with squash, ricotta, beets or other ingredients. This class will show you just how easy it is to make this delicious pasta. $60 Hands On

April 1 – April 2 Mogul Camp With Donna Resort Wide, Killington, 8:30-4:00pm Join Olympic gold medalist and world champion mogul skier, Donna Weinbrecht, and Killington Resort’s top coaches for an unforgettable learning experience available to men and women, 18+. The April 2-3 camp will focus on preparation for the following weekend’s Bear Mountain Mogul Challenge. Let Donna’s years of experience training and competing on Outer Limits guide you to a successful BMMC

S pring

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March 25 Shen Yun Flynn, Burlington, 2:00pm-4:00pm Shen Yun comes to Flynn Center with an ALL-NEW production. Be transported to another world with this extraordinary show that’s changing the world.

COMMUNITY EVENTS

March 29 Creative Block Paint and Sip Masonic Hall, Bridport, 2:00pm Come join us in a fun filled paint party to raise money for the Mountain View 4H Group. Cost is $40 per person. Bring your own beverage. Snacks will be provided. Must be prepaid by 4/22. Prepay early for special discounts. Pay by 3/15 - $30. Pay by 4/1 - $35. March 30 Butterflies and Bidding ECHO, Burlington, 5:30pm-8:00pm The 2017 LCRCC Butterflies and Bidding Silent Auction at the ECHO Leahy Center for Lake Champlain is a new and exciting networking event. Fly into Spring by bidding on exceptional items, enjoying delicious appetizers and sweets, and experiencing the gentle and captivating beauty of ECHO’s Live Butterfly Pavilion. March 30 Everyday Cooking - Meatloaf The Kitchen at the Store, Waitsfield, 6:00pm-8:00pm In this class, we will tackle the “The family favorite comfort food” and every family has their favorite version. Chef John will show you different techniques. Do you soak the bread or not, fresh or packaged bread crumbs? Glaze or wrap in bacon? You will leave with a basic understanding of how to create the perfect meatloaf. $60 Hands On

46 | Our State Vermont | SPRING 2017

April 1 Nature program Stoney Meadow Lane/ Willowell Foundation, Monkton, 9:00am Kindled Nature Program is a place to learn, come alive, and have your stories heard while discovering nature. Hosted by Willowell on their 230 acres of land, Kindled is a monthly nature mentoring program. April 1 Drop in Craft Classes Shelburne Craft School, Shelburne, 10:00am Activities are appropriate for ages 5 to 15 and are guided by an instructor. Children must be accompanied by an adult who may choose to participate or not. No pre-registration is necessary. Projects will be ready for pick up at a later date because wet, sticky things don’t travel well. April 8 Whispering Pines 4-H Club Tack Sale Champlain Valley Exposition, Essex, 10:00am-12:00pm Buy and Sell new or used horsey items. Great selection with lots of horse tack, including blankets brushes halter..etc. Come to just sell stuff and get money back or sell all that unwanted tack clustered in your barn.

April 8 Paint & Sip-Date Night 7-9pm. Burlington Paint and Sip, Burlington Bring your sweetie for a crafty date night. Sip on wine and enjoy a night of painting. $35 per person. April 21 – April 23 Vermont Home and Garden Show Champlain Valley Exposition, Essex, 9:00am-7:00pm The 46th Annual Home and Garden Show is going to be better than ever. One of the best places to come to if you are looking at building or remodeling, landscaping, gardening. Get advice from the experts. See the latest innovations in products and services. April 24 WOKO Gigantic Indoor Flea Market Champlain Valley Exposition, Essex, 8:30am-2:30pm The WOKO Flea Market features tag sale items, crafts, antiques, and more, and is a great opportunity for those looking to buy - and sell – bargain merchandise and related goods. April 26 Take back the Night Rally Church Street Marketplace, Burlington, March throughout Downtown Burlington, listen to our keynote speaker rally us in our efforts to fight against sexual violence. Honor the victims in our community who did not survive their violence as we walk from the UVM campus down to Church Street. Bear witness to songs, poems, and courageous stories at our open mic speakout. Come for support, build a community, and to break the silence! April 28 – April 30 Vermont Maple Festival Main Street, St. Albans, 12:00pm-4:00pm Three fun-filled days for everyone— preschoolers to seniors. Sugarhouse tours, entertainment, maple exhibits, beverage tasting, antique and craft shows, cooking demos, face painting, maple foods, pancake breakfasts, fiddlers and youth talent shows, carnival, Sap Run, historical museum, Taylor Park activities, delightful shops, vendor foods, maple treats, syrup sampling, and Grand Parade.


May 3 Cookie Decorating Barrio Bakery, Burlington, 10:30am-11:30am Freshly-baked sugar cookies ready for decorating with sprinkles, frosting, sugar, and nuts. It’s free! Come on by! The bakery has recently expanded, so now there’s more space for our Wednesday morning cookie decorators! May 5 Wild Flowers Open Studio South Burlington , 10:00am-12:00pm Time for children to independently explore the four fixed learning areas; tinkering, open ended art, sensory play, and paint exploration. Activities and materials that are appropriate for all ages and abilities. May 6 Kids Day Parade and Festival Church Street, Burlington, Kids of all ages can participate. Come join in the parade, see the art exhibits, performances, booths and other activities all celebrating our youngest citizens! Day of celebration of children and for children, join the 31st annual Kids Day in Burlington, Vermont! Come for the parade, stay for crafts, games, bucket truck rides, zumba lessons and sports demos. May 6 – May 7 21st Annual Spring Craft Show Champlain Valley Exposition, Essex, 9:00am-4:00pm The Spring show is conveniently scheduled the weekend before Mothers Day. Bring mom on Saturday and return on Sunday (admission is good for the whole weekend) to make those purchases that she OOOOed and AHHHed over. After all, you are her favorite child. And dont forget to pick something out for yourself for that summer wedding around the corner and Fathers Day only a month away. May 6 – May 7 Spring Antique Expo Champlain Valley Exposition, Essex, 9:00am-4:00pm The antique show brings established antique and vintage collectible dealers and individual sellers together. The Champlain Valley Exposition has been the home of antique shows for over a decade and that tradition continues with this locally produced show. May 7 Middlebury Maple Run - The Sweetest Half MREMS, Middlebury, 9:00am-1:00pm USATF-certified half marathon and 2-person relay, and new for 2017, a 3-mile fun run. Beautiful, scenic routes with views of the Green Mountains and

Adirondacks. 50/50 mix of paved and dirt roads for the half marathon, all paved for 3-mile fun run. Well organized, great t-shirts, live music on course, postrace pancake breakfast with Vermont maple syrup. One of New England’s “must do” races. May 7 Annual Cots Walk Church Street, Burlington, 1:00pm The annual COTS Walk is a 3-mile trek around downtown Burlington starting from Battery Park, following the route a person who is homeless might travel to receive shelter and services. This is the one day of the year that we open our shelters to the community so people can see how their pledges are put to use. May 7 Shriner’s Bingo Champlain Valley Exposition, Essex, 12:00pm The Mount Sinai Shriners of Vermont host a monthly Super Bingo Game at the Champlain Valley Exposition in Essex Junction Vermont. Come and get your B-I-N-G-O on! May 20 Color Vibe Run Champlain Valley Exposition, Burlington, 9:00am Get ready Vermont for the most colorful fun-filled day of your life! You’ll have more color on you than your happy levels can handle! So get your friends and family stretched out for this amazing color blast event where you’ll get blasted with color while you run the Color Vibe 5K. Color Vibe is here, and you’re about to get tagged! May 20 Stowe Craft Brew Races 2017 Stoweflake Mountain Resort and Spa, Stowe, 12:30pm-4:00pm The Craft Brew Races are a series of timed 5k’s open to beer lovers of all speeds, and beer festivals highlighting the local craft brewing scene. The 3-hour post-race celebration features sampling of more than 30 breweries, live music and food trucks. May 28 Peoples United Bank Marathon and Relay Battery Park, Burlington , 6:00am Burlington Held each year on Memorial Day Weekend, it is the largest one-day sporting event in Vermont and brings over 8,000 runners, 1,700 volunteers and 20,000 spectators together to celebrate running, fitness and community. The race begins at beautiful Battery Park, then winds through historic streets of Burlington, with the final miles on the scenic bike path along Lake Champlain. The course is first-timer and family friendly. SPRING 2017 | Our State Vermont | 47


Kids Fluffy 1

Fun!

1.. BUNNY BOTTOM COOKIES

Roll out the dough and cut out the bottoms and feet. After baking, add details with frosting, an sprinkles and mini marshmallows. Enjoy! sp p Materials needed: Sugar cookie mix, one conM of pink frosting, 22 mini marshmallows, ttainer a and a sprinkles.

2

22. COLO COLORFUL ORFFUL F TRE TREATS EATS Add food coloring to melted marshmallows. Mix marshmallows into rice krispies. Roll and shape them into eggs and enjoy! Materials needed: Rice krispie cereal, mini marshmallows, butter and food coloring.

3 3. EGGCELLENT MARACAS

Decorate your tape with markers. Fill eggs with rice, place between two spoons and wrap with your decorative tape for a fun noise maker. Materials needed: Plastic eggs, tape, plastic spoons, rice and markers.

4

4. COLORFUL TREATS

Use plastic eggs and draw bunny faces on them. Use pipe cleaners as the ears and feet, and a cotton ball as the tail. Materials needed: Plastic egg, glue, pipe cleaners, tiny cotton balls and a black marker.

48 | Our State VVermont 4 ermoont | SPR SPRING RING 22017 0017


Your GUIDE to GREAT g n i k n i r D , g n i n t Di r e s s e D &

VISIT ONE OF YOUR LOCAL DENNY’S. 261 Plainfield Rd. W. Lebanon, NH 730 Shelburne Rd. S. Burlington, VT 361 S. Main St. US Rt. 7 South Rutland, VT

© 2016 DFO, LLC

SPRING 2017 | Our State Vermont | 49


Whether your looking for fabulous local brews and a burger or a setting for that special occasion with family... There is a reason we have been serving Vermonters for over four decades. Come in today and see what we are all about.

Fire & Ice

Vermont’s Iconic steakhouse

26 Seymour Street | Middlebury | 802.388.7166 | ďŹ reandicerestaurant.com 50 | Our State Vermont | SPRING 2017


4(%2%)33/-%4().'&/2%6%29/.% Now open Tuesday - Saturday, 4pm

TUESDAY $6 Burgers $3 VT Pints

THURSDAY Date Night: Dinner for two $40 51% OFF all bottles of wine

WEDNESDAY Family Night: Kids Eat Free!

FRIDAY & SATURDAY FREE Live Music

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Dining guide Winter

SUGAR & SPICE Restaurant & Gift Shop Rt. 4 Mendon, VT 802-773-7832 www.vtsugarandspice.com

BREAKFAST (‘Til Closing) All pancake items served with pure maple syrup (artificial syrup extra)

Stack of Pancakes Our own receipe — 4 pancakes served with pure maple syrup and whipped butter

6.95

Serving Breakfast & Lunch 7am-2pm daily Breakfast all day, Lunch after 11am

2 Eggs 7.95

Breakfast Sandwich

Omelettes 9.95

Bacon, ham, link sausage, n: hash, or canadian bacon: additional egg .95

1 egg with bacon, sausage oor Canadian bacon and ccheese on an english m muffin 4.95 With homefries 6.50 0

3 eggs are used. Create your own from the following choices: Ham, Cheese, Mushrooms, Spinach, Onion, Tomato or Peppers

French Toast 6.95

General Ripley 7.95

Pigs in a Blanket 8.95

3 pancakes topped with a pair of eggs

Steak & Eggs 11.95 A real blast of protein.

Sugar & Spice Pancakes 7.95 Su

Try our Waffles Strawberries or Blueberries 6.95 Maple Walnut 6.95 Waffle and Ice Cream 8.25

2 eggs, 2 pancakes, s, 2 sausages, 2 strips of bacon. 8.95 Ask about our many choices of juices and hot beverages

All sandwiches served with choice of chips or home fries and pickle.

Fillmore Salad 9.95

Grilled Roast Beef 8.95

Reuben 8.95

Homemade Soup

A large garden salad crowned with a julienne of ham, turkey & swiss cheese

Roast beef grilled with Swiss cheese and onions on whole wheat bread

The leanest of corned beef with Swiss cheese, sauerkraut and Russian dressing

Served after 11:00 am.

Cup 3.50 Bowl 4.25

Hamburger 7.95

Ungrilled Roast Beef 8.98

Ham Sandwiches Plain or Grilled 7.25

We make our own ice cream the old-fashioned way! It makes the best sundaes, shakes or cones.

Baco-Cheese 9.25

Roasted medium rare, served with Russian dressing, lettuce, mayonnaise or horseradish.

Downhill Deli 8.95

Turkey Sandwich 7.95

Roast beef., Swiss cheese and tomato with Russian dressing

All white meat, of course, with lettuce.

Cheeseburger 8.95

Ripley Rally 8.95 Turkey, bacon, Swiss cheese and tomato.

52 | Our State Vermont | SPRING 2017

Sugar House Sampler

LUNCHEON

Buttermilk Pancakes 6.95

Stack of 4 pancakes with our special cinnamon and maple sugar baked right in.

We look forward to your visit!

EGGS AND OMELETTES

Pumpkin Pancakes 7.95

A baker’s dream (12) silver- dollar size pancakes, a kid’s favorite.

After breakfast check out our gift shop for all your souvenir, gift, and maple syrup needs.

All eggs (except pancakes items) are served with home fries, toast, and jelly or preserves. Egg whites available add 1.00

Blueberry Pancakes 7.95

Silver Dollar Pancakes 6.95 S

Come to our sugarhouse for the best breakfast around!

Old John’s Grill 8.95 White turkey meat, smoked ham and Vermont chedder cheese grilled between slices of whole wheat bread.

Cup of Soup with Grilled Cheese 7.25 Or 1/2 turkey, ham or tuna sandwich on your choice of bread

Ice Cream Maple Crunch Sundae 6.95 Maple Syrup & Waknut Sundae 6.95 Single Scoop Cone 2.95 Double Scoop Cone 3.95

Prices Subject To Change


SPRING 2017 | Our State Vermont | 53


MEET ME IN THE LOBBY

MIDDLEBURY, VERMONT

A RESTAURANT & BAR

802-989-7463

www.lobbyrestaurantvt.com

WELCOME TO THE LOBBY – A FUN RESTAURANT AND BAR ON BAKERY LANE IN DOWNTOWN MIDDLEBURY. SERVING ECLECTIC LOCAL FARE FROM VERMONT ARTISANS AND VEGETARIAN OPTIONS TOO.

TUESDAY’S ARE GAME NIGHT!

WEDNESDAY NIGHT IS MIDWEEK MADNESS!

Bring a friend, your appetite and the will to crush your enemies.

All of our entrees and burgers are half off! (dine in only)

Lunch is served daily from 11am-2:30pm

The bar opens at 4:30pm

www.thebeardedfrog.com

Dinner is served nightly at 5pm

5247 Shelburne Road, Shelburne VT 802-985-9877

The Bearded Frog Bar & Grill serves inspired & eclectic American fare. Located in Shelburne Village, inside the historic Shelburne Inn. The cozy bar opens at 4:30pm for cocktails. Dinner is served seven nights a week beginning at 5pm

54 | Our State Vermont | SPRING 2017


253 Main Street Vergennes VT 802 877 9991 3YVQIRYLEWFIIRTVITEVIH[MXLJVIWL PSGEPMRKVIHMIRXWERHMRWTMVIH F]XVEHMXMSREP *VIRGLJPEZSVW 8LIEQFMERGIMW[EVQKIRYMRI ERHMRZMXMRKğVIPE\ERHIRNS] 3TIRWIZIRIZIRMRKW E[IIOJVSQTQTQ 6IWIVZEXMSRWEVIWYKKIWXIH [[[FPEGOWLIITFMWXVSZXGSQ

www.parksqueeze.com

Welcome to the Park Squeeze! Located on Main Street in historic downtown Vergennes. We invite you to stop in for a bite and a beverage …. Bring the family or meet up with friends. Serving dinner seven nights a week – Walk-ins are welcome….

161 Main Street Vergennes VT

802 877 9962 SPRING 2017 | Our State Vermont | 55


MORE MUSCLE

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Osv spring 2017 tl site  
Osv spring 2017 tl site