a publication of the Merck Forest and Farmland Center
In This Issue
1 Reflections: New Initiatives at Merck 2 All the News That Fits 3 Farm and Field Upcoming Events 4 Education Director’s Update Tr y T h i s ! 5 O u t o f t h e Wo o d s Maple Scramble 6 Patrons & Donors 7 About Us 8 D i d Yo u K n o w ? ? Membership Form
By Tom Ward, Executive Director
New Initiatives at Merck:
We have many opportunities for you to help The trustees’ newly updated strategic plan incorporates numerous initiatives we hope to address in the next three years. In 2016 there are several items we hope you may be interested in underwriting. The first of these is the Clark’s Clearing Cabin renovation, which is already underway with an anticipated rededication coming this spring. We already have a generous contribution of $1000 towards the total cost of about $2750. This will add a muchneeded, and significantly more energy efficient, cabin to offer to campers. An interesting note about this rebuild is our use of Roxul©, a critter-resistant insulation material manufactured from basalt, and slag from copper or steel manufacturing. The materials are heated and spun into insulation. The trustees have also committed to engaging a crew of two to three graduate students from the Conway School’s Sustainable Landscape Planning program to look at the 225- acre “Program Area Zone.” The students will be assessing options for the Frank Hatch Sap House, studying existing & potential parking lots and the design of the road/pathway leading from the Visitor Center to the farm, and assessing the overall functionality of the farm complex. We will contribute $6500 to the Conway School and in return will receive a master site plan to use as a template for organized, thoughtful development in the Program Area Zone. 2017 is the 200th anniversary of Henry David Thoreau’s birth and we hope to be part of a nationwide celebration of his work in the field of conservation biology and the application of thoughtful observations to our stewardship of natural resources. Our plan is to build an historical replica of the cabin Thoreau built and wrote in, using native materials, and working in collaboration with one or more area schools. The work will be supervised by qualified carpenters and underwritten by your generosity. The budget for this project is roughly $15,000. If any of these projects excite your interest, please get in touch with me so I may respond to your questions, hear your thoughts and provide more information as needed. Peace.
3270 Route 315 PO Box 86 Rupert, Vermont 05768 www.merckforest.org ph 802-394-7836
2 All the News That Fits Conservation Easement Established with Vermont Land Trust In December 2015, the Trustees of MFFC and the Vermont Land Trust announced the establishment of a permanent conservation easement on 2600 acres of Merck property. The formal agreement was carefully crafted to protect our mission of land stewardship, education and recreation and is part of the Trustees’ long-range plan to protect the natural resources of the land. Along with thousands of acres of well-managed forest, wildlife habitat, and diverse natural features, more than 200 acres of quality farm soils were conserved. The agreement with the VLT augments existing conservation easements to bring the total amount of protected acreage to approximately 3,000. With abutting privately owned and conserved parcels, the easement creates a large, unbroken forest block in which wild animals may travel and establish territories. Executive Director Tom Ward said, “By donating the development rights to the Vermont Land Trust, the trustees of Merck have risen to the highest levels of stewardship [... The] thoughtful, two-year-long conversation with numerous professionals, stakeholders, and advisors ... brings in a trusted partner to work with us in perpetuity to conserve this exceptional gift.” Ward’s enthusiasm is matched by representatives of the Vermont Land Trust. Gil Livingston, President of the VLT, believes that the “Merck Forest-VLT collaboration is a wonderful example of our best work: connecting people to a special place, commemorating decades of exemplary natural resource stewardship, and safeguarding this legacy in the face of an uncertain future.”
Saturday, April 2nd & Sunday, April 3rd
Save the date! The Pancake Breakfast is a Merck tradition of long standing: farm-raised sausage, sweet syrup from our sugar bush and the fellowship of other Friends of Merck. Join us for this annual celebration of nature’s gifts.
SPECIAL EVENTS Be part of Merck’s signature special events. Bring your energy and special talents to one or more of these upcoming events and projects:
And speaking of gifts -- stop by the Visitor Center. We now have Maple Sugar, produced at Merck Forest, and a variety of Vermont-related gifts. Stock up on our delicicous pasture-raised lamb and pork for your table.
PEGGY SUE IS DUE
Hooray! The Visitor Center is now on the electrical grid and the noisy propane-powered generator is silenced. In a project that raced to completion ahead of advancing winter weather, an impressive array of heavy equipment was assembled to cut through the forest. Conduit pipes were laid in a 1/2 mile trench for electrical and internet cables. One small snag -- a frozen conduit that prevented the snaking of cable through one section of pipe -- was dispatched by a blowtorch-wielding Green Mountain Power technician, and the project was done. Now the Joy Greene Visitor Center is a serene haven in the woods.
The Blessed Event is expected to be Friday, April 1st. Stop by the Small Animal Barn to check on the wee piggies. Our ewes will lamb in early May -you’ll see mothers & babies gamboling in the fields shortly after.
Pancake Breakfast (April 2 & 3) Sheepdog Trials (July 16 & 17 ) Installation of the Victoria McInerney Memorial Garden (Summer) Hiker’s Arboretum (Summer) BE BRAVE Hike-a-Thon (October 1) ONGOING ACTIVITIES MFFC’s thirty miles of trails and roads are a major attraction for visitors. With our small staff, it is a challenge to keep them all clear and in good shape. Maintaining our trails may include brushing, logging out, erosion control and trail construction. The 62-acre farm is the most intensely managed part of our landscape and the animals require daily attention. Volunteers help with daily chores, seasonal farm tasks, large projects or infrastructure improvements. The diverse nature of the work means that there is an opportunity for everyone to contribute. Please volunteer at Merck: it’s work, it’s fun, it’s satisfying, it’s inspiring, and it’s invaluable to us as an organization and as a community.
Farm and Field
Farm Manager Jonathan Kilpatrick recently attended conferences for the Northeast Organic Farming Association (NOFA) and ACRES USA. Here is his report.
NOFA is an organization dedicated to working with farmers and consumers to create a sustainable food system in the Northeast that is both ecologically and economically sound. The organization and its members promote organic farming and gardening, local marketing, and sustainable land stewardship. I attended workshops on berry production, pastured poultry production, no-till commercial vegetable production, and on developing an intern program. ACRES USA is North America’s oldest publisher of organic and sustainable farming material. Their annual “eco-agriculture” conference in Pittsburgh, Pennsylvania, was preceded by two days of seminars with topics on “Advanced Soil and Crop Health”, “Building a Healthy Farm System” and “Water Management for Farmers 101”. The main theme of the conference was on the critically important topic of soil health. I was privileged to hear some top consultants and authors speak on a variety of topics related to building healthy soils. I took away these principal ideas from their presentations to be applied to operations at Merck: • Soil health is often overlooked by farmers, but it is essential for vigorous crops, robust livestock, and healthy people. The farm staff will be paying more attention to our soil health, and will institute the best practices to grow and conserve our soil. • Healthy topsoil contributes to clean water. Continuing to manage our grazing at a high level will be key to building quality topsoil and to insure water quality. • Water can be thought of as a crop. The topography at Merck creates special challenges in water management; we can implement innovations to retain water and use it in a profitable way. We will work towards better water conservation and distribution on the farm.
Stop into the Visitor Center to pick up Merck’s delicious pasture-raised pork and lamb products. We’ve restocked the freezers with bacon and sausage. (As popular as our farm products are, they won’t last long!) If you can’t make it to the Visitor Center for our top-quality meat, you’re in luck! Edwards Market in Granville and the Stone Valley Community Market in Poultney are now stocking our lamb and pork along with their other fine products. Happy eating!
MAPLE-CHILI GLAZED PORK 1 Pork Tenderloin (approx. 1 pound) For glaze, combine: Recipe from the Lodge 1/4 cup maple syrup 2 tbsp chili powder 1 tbsp steak or smokehouse maple seasoning 1. Preheat oven to 400 degrees. Line a baking sheet with foil. 2. Coat pork with 5 tbsp of glaze; reserve 2 tbsp to drizzle on pork just before serving. 3. Roast pork on baking sheet for 7 minutes; turn over and roast 7-10 more minutes. 4. Remove roast from oven and let it rest; drizzle reserved glaze over the top. Pork should reach an internal temperature of 145 degrees before serving.
To learn more about our upcoming events, visit our website www.merkforest.org or call the Visitor Center at 802-394-7836. Advance reservations -- made on a first-come first-served basis -- are required for most events due to space limitations or scheduling considerations. For outdoor events, please dress for the weather: sturdy shoes, layered clothing, raingear, snacks, water, and flashlights if necessary. All outdoor events are held weather permitting: if there’s any question please call the Visitor Center to confirm that an event will be held.
Splint Seat Workshop
GMC Snowshoe Hike
April 2 & 3
Sheep Shearing Workshop April 10
Garden Club Bird Walk
Spring Ephemerals Hike May 12
Game of Logging
4 Education Director’s Update by Christine Ferris-Hubbard
Connecting with Nature We are connected! Cell phones, tablets, and laptops have the ability to bring us the world. With just a swipe or tap of a fingertip, we can access information on virtually any topic we wish to explore, from almost anywhere we are, and we can easily communicate with those halfway around the world in no time. Compare this to just a few short years ago, where communication was by letter or telephone, and a set of world almanacs provided the answers to the questions we asked. There are certainly benefits to having access to this technology.
Education Director Chris Hubbard headed up to Shelburne Farms in Shelburne, Vermont, for a 3-day workshop on the ABC's of FarmBased Education in October. Chris brought back some great ideas on agricultural education to implement here at Merck Forest, and she is excited to put them in place. Chris also attended the Farm-toPlate conference last fall, where she was able to make connections between the innovative farming practices being used in Vermont and the work she is doing with the MFFC/NGSS School Partnership Program.
At the same time, we are also becoming more and more removed and disconnected from nature. A recent National Geographic (January 2016) article cites a variety of polls and research showing our disengagement with nature: 70% of moms reported they played outside every day as kids, while only 31% of their children do; about 10% of teenagers spend time outside every day; American adults spend less than 5% of their day outside – less time than in their cars. Is there a correlation? There may be many reasons for this disengagement, but one thing is sure, we benefit from setting aside our electronic devices once in awhile and becoming engaged with the natural world. Researchers are discovering the multiple ways we respond positively to having green trees to view and to having green spaces where we can interact with nature. As few as 20 minutes a day spent in the natural world can bring about benefits. Being exposed to a natural environment can reduce stress hormones, respiration, and heart rates. Diseases such as heart disease, asthma, depression, and anxiety are reduced when people have access to green spaces. Children benefit from being engaged with nature, as their awareness, reasoning, observational skills, and cognitive development improve. In addition, childhood obesity rates fall when children are actively playing outside. Here at Merck Forest, there is a chance to step back from the constant onslaught of the information age. A stay at one of our cabins can bring a peace that is rare, with no sounds trickling in from civilization, only the breeze blowing in the tree tops and the sounds of birds calling. A hike on one of our trails allows one to become absorbed in the woods…chipmunks and squirrels chattering and scolding, the smell of fresh air, the crunch of snow underfoot, or the gentle rustle of the wind. Here, children have the chance to explore the natural world – whether observing animal tracks, watching chickadees at the bird feeder, digging into soil to find insects, scooping insects in the pond, or enjoying the wind in their hair as they swing under a maple tree. Here at Merck Forest, the technological connection can be set aside for a time, and a connection with nature and all it has to offer can be made.
Bring Spring Indoors
Try this at home!
During the winter months, plants and animals adapt to the cold weather that grips Vermont. Animals migrate, hibernate, go dormant, or modify their behavior or physical attributes. Plants also adapt to the cold weather, going dormant through the frigid season. Some of these plants can be coaxed out of dormancy to bring a glimpse of spring. It’s a process that florists call “forcing’, and many spring-flowering shrubs and trees such as forsythia, pussy willow, honeysuckle, apple, crab apple, and cherry can be forced. Use these easy steps to create your own touch of spring indoors. 1. Find young branches with lots of buds -- these would have been set last fall in preparation for spring flowering. Cut 1- to 2-foot sections of thin branches, 1/4” to 1/2” in diameter. 2. Bring the branches indoors; cut an “X” into the bottom of the branch, or gently crush the bottom of the branch with a hammer, to enable the branches to take up water. 3. Place the stem into warm water for a day, then transfer into a container of cool water. Keep in a cool spot, away from heaters and direct sun. You’ll see the buds swell, and flowers and leaves emerge. You should begin to see flowers emerging in 3-6 weeks’ time, as a touch of spring appears before your eyes. SOLUTION TO THE MAPLE SCRAMBLE: sap maple bucket syrup sucrose xylem evaporator sugarbush robust amber
Out of the Woods
by Ethan Crumley
What Makes Maple Sap Flow? Springtime in Vermont means one thing: Maple Sugaring! The sight of buckets on trees and columns of steam rising from sugarhouses is a sure sign that winter is losing its grip in the mountains. From Native American origins through colonial times to the present, the boiling of maple sap to syrup has long been a springtime tradition. Sugar makers will tell you that cold nights and warm days are required for sap to flow from the trees. The process has always intrigued me, and as a kid sugaring, I wondered why the sap only ran when these temperature fluctuations occurred. While there are a number of factors which influence the timing and rate of sap flow (including such things as atmospheric pressure, tree size and health, and soil moisture) maple tree biology and hydraulics are the critical drivers of sap production. Beneath the bark of the tree is a tissue known as xylem. Xylem is the scientific word for what we commonly call wood. This strong material provides structural support and it functions as the tree’s plumbing system. It is the xylem that carries the water from the roots to the leaves of trees. This tissue is made up of several different types of cells, but for our purposes we will only focus on two: fibers and vessels. The fibers are typically filled with air while the vessels are filled with sap. When the tree freezes, ice crystals begin to form in the fibers. As these ice crystals form, moisture is pulled into the fiber cells from adjacent sap-filled vessels. During this time it is said that the maple tree is under a negative pressure. As the tree freezes it will draw up water from the soil through its roots into the freezing ice crystals in the fibers. The expanding ice crystals compress the air that was originally in the fibers. This compressed air, combined with the forces of gravity and osmosis, creates a positive pressure when the temperature of the wood rises above freezing. The pressure pushes the sap back down the trunk of the tree or out any fresh wounds in the bark. If the tree has a hole drilled in it by a sugar-maker, the sap will run out of the tap-hole and into the sap collection system. So it’s true that sugaring is dependent on the weather: hydraulics, temperature and the cellular structure of the trees all contribute to create that sweet “liquid gold” that we enjoy so much. References: Farrell, Michael. "The Science of Sap Flow." The Sugarmaker's Companion: An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees. White River Junction, VT: Chelsea Green Publishing, 2013. Heiligmann, Randall Bruce, Melvin R. Koelling, and Timothy D. Perkins. "Chapter 6: Maple Sap Production - Tapping, Collection, and Storage." North American Maple Syrup Producer’s Manual. Columbus: Ohio State University Extension, 2006.
MAPLE SCRAMBLE Aceraceae acer saccharum -- the Sugar Maple: It produces the “Liquid Gold” that we enjoy on our pancakes and in all kinds of confections. Try this recipe for fun -- sort out the scrambled letters below: A S P __ __ __ P L M E A __ __ __ __ __ C U E K T B __ __ __ __ __ __ U Y P R S __ __ __ __ __ C S U R S E O __ __ __ __ __ __ __ E Y M L X __ __ __ __ __ AAEOOPRRTV __ __ __ __ __ __ __ __ __ __ AUUSSGHBR __ __ __ __ __ __ __ __ __ O B R T S U __ __ __ __ __ __ B A E R M __ __ __ __ __
by Darla J. Belevich
6 Patrons & Donors The following is a list of our Patrons and Donors who have contributed their financial support, their time, and their energies to the Merck Forest and Farmland Center this past year. We acknowledge their generosity, their leadership, and their commitment to our mission. Thank you. Kathleen Achor David & Pippa Ader Mary Albyn Robert W. & Karen H. Allen, in memory of Gerrit Kouwenhoven Keld & Mary Alstrup Charles Altekruse Mr. David & Dr. Sharman Altshuler Chip Ams Linny & Rick Andlinger Jim Andreotta Stephen Andrew Anonymous Dorothy Ashton Jerry & Lynn Babicka Stuart Bartow Fred Baum Philip Bedard Darla J. Belevich Samuel Bell Jon D. Bennett Robert Bergman Robert Bergman, Sr. Arlene Bertone Rob Bildner Sarah Blank & Chas Karas Chase E. Bodine Judy Boehlert Paul Borghard, for Three Corner Field Farm John R. & Leslie G. Bose Heather Botelle Mike & Lisa Brand Donald & Gail Brodie Mrs. Gordon Brown Sally & Thatcher Brown Judy Buechner Andrew W. Burden Anne P. Cabot Abigail Angell Canfield Mr. & Mrs. J. Reeve Cantus Gloria & Phil Caramico Patrick & Phyllis Cavanagh Deborah & John Cave Jean & Gene Ceglowski Lance Chambeau, Jr. Charles C. & Kathryn C. Chamberlain Linda & Phil Chapman Mike J. Chovonec & Rick Connor Christal & Raymond Chen Sheila & Bill Childs Charles E. Childs, Jr. Mr. & Mrs. Austin B. Chinn, Jr. Tim Church Gregor Clark Faith Cooney James & Faith Cooney Barbara & Ed Corrigan Lynn Ann Costa Scott & Marcia Crosse Barb & Gary Cunningham Gary Cunningham Susan Cunningham Russell & Julie Currie
Geoffrey A. Currier Nina Daum Karen Dawson Stephan Deibel Valerie Depeyster Carlo & Susan DeRege Jordan & Derry Dickinson Robert & Paula DiCrosta Bill & JoAnne Dix J. A. Dixon John Dojka & Janet Britt Mr. & Mrs. Jeremy H. Dole Mark & Suzy Donovan Rick Dreher Bill Eberle Suzanne Edwards Marti & Ray Ellerman Charlene Elvers & Mary Colwell Beverly Tracy Ermides Olivia Farr Austin S. Felis Maurice J. Ferris, Jr. Barbara & Charles Finnegan Michelle Fouts Russell A. Fricke Pat & Bob Fry Bob & Cheryl Gasperetti Liz & Alan Gee Ms. Thelma Georgeson Alec & Mary Gerster Gayle Gibbons & Larry Kirkman George & Beth Gibson Mr. & Mrs. A. W. Gilbert Clinton Gilbert, Jr. Jim Gish & Peggy Burns Geraldine Goldberg Kim & Rick Goldstein Mr. Robert F. Grimm Bob & Deb Haas Kathleen & Theodore Hahn Marilyn & Jim Hand Janice A. Harrington, in memory of John Harrington James Hart Ruth Harwood Elizabeth Hassert Mrs. Francis W. Hatch George & Marina Hatch Whitney & Elizabeth Hatch Deborah Hedwall Bill & Lisane Hegman Rich & Martha Heilemann Lisa Helmholz-Adams Molly Henninghausen Family Julie & Bayard Henry Retha Highley & William Praetorius Joy & Richard Hill Mr. Richard Hittle Mark Hobart Joe & Jann Hoffman & Family Steve Holman & Georgine MacGarvey Gregory & Elizabeth W. Hopper William Hornby
Beverly Houghton Mrs. Barbara Howland Bill & Julie Hoyt Christine & John Hubbard Mary Hubbard R. Webber Hudson Karen Huerta Dick & Virgina Hulett Peter Huntoon Daniel Iles Bill Iovene Ann H. & Richard M. Jackson, Jr. Barbara & Eric Jaffe Ann & Paul John Bob & Pat Johnston Aleks Kajstura Keith & Terri Kelley Fredericka & Walker Kimball, Jr. Mindy & Phil Kirstein Gary Klee & Terry Peters & Family Deborah & Alfred Klein Jared Klein Russell & Jean Knott Ellie Kouwenhoven, in memory of Gerrit Kouwenhoven Kyle Lanzit John & Nancy LaPann Juliette & Stallworth Larson Mrs. Eleanor S. Lea William Leber James Lee, Jr. Ellen & Roger Leeds Mr. & Mrs. Craigh Leonard Nicholas & Rebecca Leonard Josh Levy & Pam Magnuson Jack & Susie Linvill David K. Lloyd Robert A. Lloyd George & Linda Long Lisa & Joe Lovering Sarah H. Lupfer Jeff & Susan Lynch Mike & Heidi Lynn Dina MacFarlane & family John Malcolm Ellen Maloney Joseph Mancini Alexa, Mike & Adeline Manning Paul Marchese Bonnie Markel Shona Marston Jon & Kimberly Mathewson Tyler Maves Marilyn & Robert Mazur Gary & Joan Mazzone Anne McAndrew Robert & Nancy McCafferty Debra McCulloch John McDonnell John McInerney, in memory of Victoria McInerney Kevin McKeon Timothy McLees John F. Meagher
Bonnie Mennell & Paul LeVasseur Robert & Joan Menson Josephine A. Merck Wilhelm Merck Margaret Mertz Gale Metzger Naomi Meyer & Ron Renoni Dr. & Mrs. Lloyd E. Miller Nicholas W. Miller Helene A. Minugh Guy Montelione & Judy Kolva Betsy Moseley Jan & Joe Mount Marion C. Mueller Joan & Harry Mustard, in memory of Owen Burke Pam Nelefski Bruce & Patricia Nelson Jeff Nelson & Paul Mahan David Nichols Sharon Oâ€™Connor, for Backroad Discovery Tours Susan Oâ€™Leary Edward C. Oelsner Charles Pace Jean Pace Ted & Wallace Paprocki Ms. Margaret H. Parker Mark & Lorraine Parsons Richard & Suzanne Penney John & Marian Pelton Jennifer Perry, for Paul Smiths College Mr. John R. Person Karl & Martha Pfeiffer Karl & Joanne Pfluger Jennifer & William vn Philip Kerri Piemme Bruce & Kathy Piispanen Ron & Julie Pipe Anita & Errol Pomerance Rev. Penelope Poor Craig & Donna Powers Mike & Barbara Powers Teri Ptacek & Andy Kelly Bruce & Elizabeth Putnam Rick Raff Ty & Allison Ralli Jayne Della Ratta Frederick Raymond David Read Signa Read Jonathan & Kim Reeves Loretta & Stanley Reisman Robert Restuccia Seppo Rinne Linnae M. Rondeau Craig & Susan Roods Mrs. Thomas Royster Joana Rudiakov Sally Rue Dr. Joseph Ruggiero Steven A. Russo Brien Sabella
About Us Merck Forest and Farmland Center is a non-profit educational organization with a mission to teach and demonstrate the benefits of innovative, sustainable management of forest and farmland. We offer a variety of seasonal school programs, apprenticeships and recreational opportunities to individuals and families. Through education, we hope to encourage our visitors to become good stewards of the land. Members support our educational programs and maintenance of over 3,100 acres of land and 30 miles of trails. We are grateful for your help. Board of Trustees
Keld Alstrup, Treasurer/Secretary Axel Blomberg Donald Campbell Jean Ceglowski Austin Chinn, President Jeromy Gardner George Hatch, Vice President Jim Hand Ann Jackson Dick Malley Phil Warren
Kathleen Achor Judy Buechner Sue Ceglowski Ed Cotter Bob Gasperetti Bambi Hatch Dick Hittle Anne Houser Jon Mathewson Margaret Mertz Axel Neubohn Bruce Putnam Liz Putnam Bob Taggert Patty Winpenny Corinna Wildman
Darla Belevich, Customer Service Specialist Katie Connor, Customer Service Specialist Ethan Crumley, Forester Sarah Elliot, Customer Service Specialist Christine Ferris-Hubbard, Education Director Jonathan Kilpatrick, Farm Manager Kathryn Lawrence, Assistant to the Director Marybeth Leu, Communications Coordinator Sarah McIlvennie, Farm Apprentice Erik Schlener, Assistant Farm Manager Tom Ward, Executive Director
Mr. & Mrs. Gordon Sacks & Family Cheryl & Stephen Saltzman Linda Salzer & Family Michael Santoro & Robin Burch Ellen Sarkisian Sheafe Satterthwaite Duncan Savage & Stefan Swicker Carlin W. Scherer, PhD. Scott & Deb Schifilliti Janie & George Schildge Martha & Robert Schoeneman Jeremy Schrauf Kathleen & Kenneth Schurzky Tim & Carolyn Scully Mr. & Mrs. Peter Sheldon Mr. Peter Shore Scott Silver John & Emily Sinnot Paul M. Sipple Karen Skolfield Ray & Joanne S. Smith, Jr. Kimberly A. Smith Ronald & Barbara Smith Ms. Jennifer Speers Gay & Roger Squire for Squire House B&B Peter & Janet St. Germain Susan Stager Mr. Charles Stelling Glen Stevens
Ms. Catherine Stewart Doug Stewart Lori Straley Mr. & Mrs. David B. Stratton Jim Sullivan & Leslie Addison Mark & Bonnie Summer Jim & Heather Sweet Beverly Symonds Diane Syverson Larry Taylor Neal Thomas William & Mary Beth Toms Nancy Truettner for the Truettner Family Foundation Kim Tulloch & David Marks Cornelia Tuttle James & Eleanor Tyler Carol Vallett Sue Van Hook Tamara Van Ryn & Christopher Lincoln Barbara & Lewis Varney Melissa Vilmure Carolyn A. Wade & J. D. Sloan John & Ruth Ward Judith Warren Phil & Janet Warren Gary Warzocha Russell & Hannah Weeden Fred C. Weinmann
Mark & Pam Weinstein Constance F. West Bob Whitney Straford Wild Mrs. Corinna Wildman Tim & Kathleen Wiley Rose & Ron Williamson Kevin Wilson Penelope Wilson Reiner Winkler Meg & Rob Woolmington Mark Youndt Anonymous GE United Way Giving Campaign Marlboro College Outdoor Program Northshire Bookstore Orvis Company The Phantom Laboratory r. k. Miles, Inc. Readsboro Lions Club Every effort has been made to insure that this list is complete and accurate. Please forgive any omission, misspelling or mistake.
In order to streamline communications and reduce our printing costs, we are going digital with the next issue of the Ridgeline. Please use the membership form on the back page or call the Visitor Center at 802-394-7836 to insure that we have your most current email contact information. Thank you.
PO Box 86, Rupert, Vermont 05768
Printed on 100% recycled paper Did You Know? Compiled by Katie Connor, Customer Service Specialist
Did you know?? That Maple Syrup is the only food derived from plant sap.1 Did you know?? That the sugar content in Maple Syrup remains the same in different grades -- only the color and flavor change. These changes occur in the tree itself as a chemical reaction to the changing outside temperatures.1
Did you know?? That pure Maple Sugar is made when every bit of water in the maple syrup is boiled away. Itâ€™s then stirred while very hot allowing any water that is left to evaporate as steam. The resulting dry pure granular maple sugar can be substituted one for one anywhere you use white processed granulated sugar.2 1 2
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Quarterly newsletter from Merck Forest & Farmland Center