Ridgeline Winter 2013

Winter 2012-13

“Teaching, demonstrating, and sustaining a working landscape” In This Issue

A Great Year for Trails

page 1

By Chris Wall, Trail Maintenance Coordinator

A Great Year for Trails Ongoing Conservation Efforts

This year trail improvements have been at the fore of Merck’s activities. Since the rebirth of the volunteer trail maintenance program in May, we’ve had 93 volunteers donate more than 650 hours toward trail work. Volunteers came from our weeklong Trail Crew for Teens summer program, monthly public work parties, and Days of Service from 9 different high schools and colleges.

page 2

From the Director’s Desk page 3

Interview with Margaret Mertz Winter Offerings page 4

...With Birds in Mind page 5

Updates in Brief Now at the Visitor Center Welcome, Amy Malsbenden Intern Corner page 6

Recipe from the Lodge Merck Mommas page 7

About Us & Memberships page 8

Winter Calendar Merck Forest & Farmland Center 3270 Route 315 PO Box 86 Rupert, Vermont 05768 p. 802.394.7836

www.merckforest.org

Volunteer accomplishments include annual maintenance of all of MFFC’s 28 trails and roads, and the construction of a ¼ mile segment of new trail from the Visitor Center to the farm. This new trail is part of a larger vision to enhance visitor experience by sharing the diversity of MFFC’s landscape within a short distance. Walk this path next time you visit!

If you want more than just a walk, head out to the Master’s Mountain Trail. Recently cleared, Master’s Mountain offers a nice, steady two-mile climb from the South Gate to Mount Antone. It’s a great hike or cross-country ski route!

Speaking of which, the forecast is for a snowy winter. That’s exciting news for you winter sports enthusiasts. Get out your snowshoes and start waxing those skis since most of MFFC roads and trails are snow-sport friendly. When the snow flies, make sure to stop by the Visitor Center for winter trail recommendations!

Ongoing Conservation Efforts at MFFC Result in Better Management of Farm and Forest

By Tim Hughes-Muse, Farm Programs Manager The way we manage our fields and forests matter locally, regionally, and globally.

Here at MFFC, we demonstrate sustainable management of our land through stewardship of our natural resources. Although the forest and farm have economic aspects to their management, we also consider many other factors such as water quality, animal welfare, wildlife habitat, and soil conservation.

Over the years, MFFC has partnered with the Natural Resources Conservation Service (NRCS) on various enterprises. This fall, MFFC and the NRCS worked on three different projects to implement some conservation practices that benefit both the economic interests of the farm and forest, but also the ecologic interests of our world.

Continued on page two...

By Tom Ward, Executive Director

The deciduous leaves of fall are nestled in the duff on the forest floor, soon to be returned to the nutrient cycle, which will yield future leaves. The staff has stacked the last of the firewood at the cabins as the season of Yankee Clippers and the Milky Way approaches. A sense of well-being pervades my days as I look forward to the holidays, with deep winter fast on their heels.

I am thankful that so many people have taken advantage of the opportunity to trek freely across the ridges and hollows here in the northern Taconics. We are fortunate to have a staff willing to put their hearts and souls into working hard each day to improve the learning opportunities we offer. I personally feel blessed to have such diligent trustees that ensure we continue on the path outlined by George Merck sixty-two years ago, and to make certain we will be able to continue to do so through this next century.

One of the most gratifying parts of my position is seeing the incredible support MFFC receives from our members and others in the community who give so freely of their time, talents, and

I know many experience a sense of foreboding at the approaching winter, since so much of what we love about the growing season is not readily apparent: “Just remember, in the winter, far beneath the bitter snows, lies the seed, that with the sun’s love, will soon become the rose.”

Bette Midler The leaves and flowers of 2013 are already formed and poised to flush, be thankful for their promise, but in the meantime enjoy all the winter landscape has to offer. I wish you a happy and joyful holiday season.

Peace, Tom

The way we manage our fields and forests matter locally, regionally, and globally.

Water uphill from barn area flows down into a new NRCS-funded drainage ditch, keeping unwanted moisture away from farm buildings, saving MFFC cost in water damages, and creating safer, drier areas for our farm animals.

Here at MFFC, we demonstrate sustainable management of our land through stewardship of our natural resources. Although the forest and farm have economic aspects to their management, we also consider many other factors such as water quality, animal welfare, wildlife habitat, and soil conservation.

Over the years, MFFC has partnered with the Natural Resources Conservation Service (NRCS) on various enterprises. This fall, MFFC and the NRCS worked on three different projects to implement some conservation practices that benefit both the economic interests of the farm and forest, but also the ecologic interests of our world.

treasure--making it possible for us to continue to offer free access to the public 365 days a year. The coming year is filled with opportunities and challenges no doubt, but a sense of eager anticipation is afoot.

New drainage area east of wind turbine

Photograph by Melissa Carll

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From the Director’s Desk

New fence posts will help keep livestock out of environmentally sensitive areas.

Photograph by Sarah Ullman

Conservation Efforts, cont. from page 1

First, at the farm, NRCS provided MFFC with engineering and cost-share assistance on four water quality projects designed to redirect water around our barnyard and into grassy waterways.

The project reduces erosion and nutrient-loading in the watershed. New drainage patterns around the barnyard increase quality-of-life for the livestock (who stay drier and cleaner during wet times of the year), keep nutrient density in the soil, and make the farmer’s work easier, as there is less wet bedding to take to the compost pile.

Secondly, at the farm, we installed exclusion fencing (fence designed to keep animals out of environmentally sensitive areas) and perimeter fencing. This will allow MFFC to more efficiently and effectively graze our sheep and horses, while providing labor savings, and better quality pastures. As we

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An Interview with Margaret

By Melissa Carll, Communications Coordinator Margaret Mertz has been an exceptional component of Merck Forest and Farmland Center’s work over the last 25 years. She has worked on the staff, served on the Board (and been Board President), and has and continues to volunteer her time at MFFC. We are incredibly lucky to have her expertise and voice to help guide this organization.

This article stems from an interview with Margaret in October 2012.

“I immediately fell in love with the place.” Margaret Mertz first discovered Merck Forest and Farmland Center in 1988. She had recently moved to the western part of the state, and while driving over the hill toward Rupert, the MFFC sign caught her eye. Intrigued, she rode up the drive to inquire about the farm and forest. Not only did she fall in love with the place, she fell in love with the land, the internship program—the influence that Merck could have on its visitors. And so she decided to volunteer her time.

Margaret began by doing the bookkeeping, but not long after, John Parker, then Director, posted an ad in the paper looking for someone to help in the Visitor Center. Margaret knew she didn’t have the computer skills for the position, but applied anyway, writing a note to Parker that she did not think that she met the qualifications for the job, but that she would like to try.

Though she was not the Director’s first choice, he eventually hired her for the position.

Over the next five years Margaret held a variety of positions at Merck Forest—the dynamic nature of the place has always made it necessary for staff to wear many hats. She worked not only in the Visitor Center, but kept the books, worked on the farm, served as a temporary farm manager, and as interim education coordinator.

In the early 1990s, the staff consisted of only two people: Margaret and farm caretaker, John Wood (Woody). Cabin upkeep, animal care, farm work, and Visitor Center duties kept them on their toes from before dawn until after dark.

Even twenty years later, Mertz commented, “this is the kind of

-- Mertz, on working at MFFC.

place where you give it your all.” She always did and continues to admire the staff because of the hard work and long hours that they are willing to dedicate to the operation of this place.

Merck Forest and Farmland Center has gone through many changes over the years, but Margaret feels that one of the core components to this place has been the internship program. “The effect that MFFC can have on young adults is tremendous, and their ripple effect on the world [after they leave Merck] is great.”

She has received letters over the years from interns that go on to do work in environmental fields. “This is where they get the hands-on experience,” she says. “I think that George Merck would be pleased with the education programs.”

In fact, Margaret tries to see MFFC through a lens of what George Merck, founder, would have liked, and thinks, “…he would be proud of Merck still.” Margaret learned through interviewing Merck’s family and former staff that George Merck thought the value of this place was the integration of the farm and forest; always balancing the desire for innovation in both places with the need for to be “fiscally and environmentally sustainable”.

Margaret noted that George might like it if there was more experimentation here today, but economic reality does not always allow for as much innovation as staff and Board members would like. George saw MFFC as an integrated closed system: where the farm supports work in the forest, and work in the forest supports the farm.

As MFFC continues in the future, Margaret hopes that the center will use “George Merck’s vision and ideas, though lofty, as something to strive towards—an umbrella, if you will, of values— though the on the ground emphasis can change. But as long as we keep his values and visions in mind, Merck Forest can’t go wrong.”

Winter School Offerings This winter and spring, Merck Forest will be offering the following school programs:

• Winter Forest Ecology and Wildlife

Investigations (December-February);

• From Sap to Maple Syrup (March-April); • Lifecycles of Livestock (April-June).

For more details about these programs visit: www.merckforest.org/school_programs

February 19 & 21, 9am-3pm What better way to spend winter break than playing in the snow!

MFFC is offering a variety of fun winter games— activities include: snow forts, ice slides, snowball toss, and a snow monster competition.

Bring a sack lunch, water, winter clothing, and a desire to have fun! Reserve your spot! $10/ages 10-14

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...With Birds in Mind Co-written by Melissa Carll, Commications Coordinator and Katherine Manaras, Vermont Audubon

Location of Foresters for the Birds at MFFC

This winter, Merck Forest is introducing a new and interesting component to its forest management strategy. We are participating in the Foresters for the Birds project, a partnership with Audubon Vermont and the Vermont Department of Forests, Parks and Recreation (FPR), which seeks to develop and demonstrate forest management that integrates timber and songbird habitat. Merck Forest is one of ten locations across Vermont and New Hampshire to take part in this initiative. At these sites, Audubon Vermont will be testing and demonstrating innovative silviculture techniques developed by the project and outlined in the Foresters for the Birds toolkit, a compilation of three guide and resource books written by Audubon Vermont. Chris Stone, Rutland County forester (formerly Bennington County), with FPR is leading the on-the-ground work, planning and implementing the timber harvests.

Foresters for the Birds is currently engaging with more than 100 Winter recreationists may encounter loggers along roads adjacent to the foresters, private landowners, and non-profits to institute the project. Foresters for the Birds area. Please call the Visitor Center first if you have concerns about using trails in this vicinity. Be sure to check out the Katherine Manaras of Audubon Vermont stated, “the [forest] site in the future as bird habitat grows! treatment should help enhance the long-term value of the timber on-site, meanwhile enhancing the structure of the forest in order to provide breeding opportunities for a range of migratory birds of conservation concern.”

BIRDER’S DOZEN At MFFC, This new silvicultural treatment will benefit a number of songbirds, including American Woodcock ten of those listed on Audubon Vermont’s “Birders Dozen”, a set of birds that are Black-throated Blue categorized as high priority for protection in the northeast (see chart for full list). The Warbler Canada warbler and wood thrush are two species that are expected to benefit from the forestry work conducted at MFFC; all the more important too, as Vermont’s population Black-throated Green Warbler of both of these birds has declined drastically in the past few years. Vermont Breeding Bird Atlas shows that the state has lost up to 31% of Canada warblers in the past 30 Blue-headed Vireo years, and 5% of the wood thrush found in the state (K. Manaras).

Canada Warbler

Groundwork began in late winter and early spring 2012 when the property was inventoried. The survey identified suitable locations for the initiative, which included sites with a mixture of hardwood and softwood tree species. The first site selected for a timber harvest, on the south side of the property, between East Hollow Road, Gallop Road, and Old Town Road (see map), is composed of 40 acres. This past fall, Chris Stone and Audubon, worked on a harvest plan, based on Foresters for the Birds principles, that is suitable both for the specified location and MFFC’s forest management goals. He also marked trees, which will be harvested when the weather allows.

After the timber is cut at the site, it may take many years of study to understand the impact of the harvest—both the positive outcomes, and the negative. It is hoped the Foresters for the Birds initiative will showcase forestry that is both environmentally and economically sound and sustainable. MFFC invites visitors to view the timber harvest site, and stay tuned to our website for upcoming Foresters for the Birds programs.

Merck Forest endeavors to uphold partnerships, such as the one with Audubon Vermont and Vermont Department of Forests, Parks, and Recreation, as part of our mission to demonstrate innovative and sustainable management of forest and farmland.

Photos courtesy of Charley Eiseman and Powdermill Avian Research Center

Chesnut-sided Warbler Eastern Wood-Pewee Scarlet Tanager Veery White-throated Sparrow Wood Thrush Yellow-bellied Sapsucker Audubon Vermont identifies 12 birds, as species of special concern within the Northeast. Timber cuts done according to Foresters for the Birds’s project guidelines will create habitat for ten of the species listed on the Birder’s Dozen.

For more information on this project, please check out:

http://vt.audubon.org/foresters-birds

There are still paintings for sale, please check out our website.

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George Van Hook Art Reception in October was a success! Held in the Frank Hatch Sap House, eighteen oil paintings, representing three seasons of Merck’s working landscape, were displayed. Half of the proceeds from the sales were donated by the artist to MFFC’s School Program.

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Now at the Visitor Center

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Updates in Brief

Keep warm this winter with Merck Forest and Farmland Center’s wool flap hat. This hat is 100% wool with a fleece band lining and hand crocheted tassel and braids.

Hat sales help support Vermont Originals, a Vermont business, which employs local home knitters and sewers.

$40.00/hat its final d Course held Castleton Gra er 2. iday, Novemb meeting on Fr , held this intensive class g n o kl e e w e to explore Th wed teachers llo a r, e m m su ental past ased environm -b e c la p in s d eting, metho In the last me . n tio a c u d e science n placented their ow se re p rs e h c a te developed tions that they a ig st ve in d se ba udents. for their own st

Merchandise may be purchased from our online store: www.vtweb.com/merckforest/ store.php

Great job!

Goodbye, Interns!

Photograph by Melissa Carll

...and good luck!

Jeff Anderson and Christine Gall interned at MFFC from mid-May to mid-November, teaching school groups, caring for the livestock, and doing general upkeep at the farm. But now, with the 6 month internship completed, they have moved on to other jobs!

Christine will be in the farm-based education residency at Shelburne Farms, where she will

work with the pre-K program, school groups, and summer camps.

Jeff will start the Peace Corps in June 2013.

He will be stationed in Africa working in the field of Science Education.

Thank you for all of your hard work, willingness to learn, laughter, and jokes.

Merck Staff welcomes Amy Malsbenden Merck Forest would like to welcome a new addition to the staff, Amy Malsbenden. Amy has been on board now for three months as the Visitor Engagement Specialist, and is doing a spectacular job tackling the varied assignments that arrive on her desk.

We are glad to have Amy on board, and you can meet her Wednesday through Sunday as she greets MFFC visitors at the Joy Green Visitor Center.

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Merck Mommas

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By Sarah Ullman, Director of Education

In the winter of 1977, Cheryl Gasperetti began her now 35-year relationship with Merck Forest and Farmland Center. She got introduced to cross-country skiing and winter camping at Merck, and over the next few years she started to invite her friends along, the hardiest of whom have remained. Today Cheryl’s core group of women have been camping at Merck for almost 20 years. These diehards include Jacki Becker, Jennifer Parent, Meg Herrington, Anharad Edson, Fran Marino, Diane Cadorette, Wendy Wilton, Kathy Read and Sue Biggs. Many others have come and gone, with as many as 16 women at one point. They call themselves the Merck Mommas, a very apt name for a group of women that seem to have seen and done it all at Merck Forest.

In April of 2003, Cheryl recalls hiking into Ned’s Place cabin with a group of 13 people, despite predictions for 14 inches of fresh snow that day. It took them somewhere between three and four hours to hike in, there was a lot of cussing along the way, and an overwhelming sense of accomplishment when they finally arrived at their destination. Cheryl fondly describes this adventure as a true bonding experience.

erck for the M c’s Cabin n u D r t te a ing a win een gather p during A Hallow ove), and the grou (ab Mommas (below). n io it ed exp

ee p i c p e Reci R

from the

During their stays at Merck, these women have celebrated occasions like their children’s births and birthdays, Halloween and Mother’s Day. They have delighted in the antics of child rearing and according to Cheryl, they have also “solved the world’s problems, and laughed like hell over the years.” These days, the Merck Mommas usually take two trips a year. Once in the spring and again in the fall, they hike to a cabin and pick up their reunion where they left off.

Lodge

Breaded Lamb Chops

Many visitors have had experiences over the years, like these shared by Merck Mommas. These memories point out how Merck’s mission of stewardship for the land can also promote community stewardship; this is a place for people to come together to enjoy the outdoors, celebrate in each other’s company and delight in all that makes us human.

Thank you Cheryl, for letting us hear some of your stories. If you have Merck memories to share, please send them along to melissa@merckforest.org. We’d love to hear from you!

Ingredients:

6 Merck Forest Lamb Chops 2 Merck Forest eggs 1 cup bread crumbs 1 teaspoon parsley

1 teaspoon thyme Dash sea salt Dash of freshly ground pepper Olive oil for pan frying

Directions: 1. Gently flatten chops with a meat pounder so they cook quickly and evenly.

2. Beat eggs just to combine yolks and whites in a bowl, which is large enough to dip the chops into.

3. Combine bread crumbs, parsley, thyme, salt, and pepper on a plate.

Order now!

Order now!

Order now!

Order now!

This winter Merck Forest is once again offering customers the chance to order a whole or half pig from the farm.

This is a great chance to get the meat cuts that you want, at a reduced cost.

Order Form

Whole or Half Pig New this season: customers can order a whole or a half pig from our farm!

The farm will send the pigs to market in mid-September. Pigs typically dress out at 180 lbs hot hanging weight. Customers can expect 140 lbs of pork depending on butchering preferences.

Pork is sold at $5.50 per pound for whole or half pig (hot hanging weight), and there is an additional $85 processing and handling

Please fill out information:

Name: Email:

Phone: Deposit enclosed: y/n

5. Dip chops, one at a time, in egg and allow extra to drip back into bowl. Then coat with seasoned bread crumb mixture.

6. Fry chops until golden brown on underside, 2-3 minutes. Flip and fry until the second side is golden brown, another 2-3 minutes. Serve immediately.

half pig (choose 1 option from this column) picnic ham

CC number:

picnic ham

and

and

1 large roast 2 smaller roasts

or

or

ground meat

ground meat

LOIN

or

whole rack baby back ribs

and

option one

whole rack baby back ribs

and

whole tenderloin

whole tenderloin

boneless loin - whole

boneless loin - whole

or

or

or

or

2 loin roasts

2 loin roasts

boneless cutlets: cutlets per package 4 8 12

boneless cutlets: cutlets per package 4 8 12

or

or

boneless chops: thickness of chops 1/2” 3/4” 1” chops per package 2 4 6 8 option two

whole loin cut into bone-in chops thickness of chops 1/2” 3/4” 1” chops per package 2 4 6 8

or

or

boneless chops: thickness of chops 1/2” 3/4” 1” chops per package 2 4 6 8 option two

whole loin cut into bone-in chops thickness of chops 1/2” 3/4” 1” chops per package 2 4 6 8

Please call the Visitor Center with questions.

and or

2 smaller roasts

ground meat

ground meat

or

half pig (1 option from this column)

boston butt 1 large roast

2 smaller roasts

options, half pig (this column) whole pig 1(2from each column)

option one

or

1 large roast

or

2 smaller roasts

BELLY

whole pig (2 options, 1 from each column)

boston butt

or

or

Please submit form by: January 2, 2013

Cash/ Check/Visa/Mastercard

FRONT SHOULDERS and

Order forms are available in Ridgeline or from our website: www.merckforest. org/ /pdf/MFFC_Pork_ Order_Form.pdf

Forms are also available in the merckforest.org. You can orderVisitor Center, or at www. online or through the mail.

Address:

Date:

1 large roast

4. Place a large cast iron frying pan over medium high heat and coat with olive oil.

fee. Merck Forest asks for the handling fee as a deposit (please send in with this paperwork). After processing, we will inform you of the total charge, which can be delivered upon pick-up.

Availability is limited. Please send in order prior to September 2012. Orders will be available for pick-up at the Visitor Center11, last week of September. the

or

option one

whole rack spare ribs and fresh pork belly

option two

whole rack meaty spare ribs

option three

smoked bacon

whole pig (2 options, 1 from each column)

SAUSAGE/GROUND PORK

option whole rack spare ribs and fresh one pork belly Ground pork amounts vary depending on other cut choices, option and pig size. Half pig averages 7.5 lbs whole rack meaty spare ribs two of ground meat, and one package of the below choices. Whole pig option averages 15 lbs. with combination smoked bacon three below choices. Specify amounts. of fresh ground mild breakfast hot italian sweet italian pork chorizo sausage sausage sausage ground lbs. ground lbs. ground lbs. ground lbs. ground lbs.

BACK LEG

half pig (1 option from this column) option one

1 very large leg roast (12+ lbs.) fresh smoked

option two

2 leg roasts & 1 hock fresh smoked

option three

leg steaks & 1 hock fresh smoked thickness: 1/2” 3/4” 1” steak quantity: 2 4 6 8

option four

all ground

whole pig (2 options, 1 from each column) option one

1 very large leg roast (12+ lbs.) fresh smoked

option two

2 leg roasts & 1 hock fresh smoked

option three

leg steaks & 1 hock fresh smoked thickness: 1/2” 3/4” 1” steak quantity: 2 4 6 8

option four

all ground

Advisory Council Kathleen Achor

Bob Gasperetti

Jon Mathewson

Judy Buechner

Bambi Hatch

Axel Neubohn

Donald Campbell

Richard Hittle

John Pless

Sue Ceglowski

Anne Houser

Liz Putnam

Ann Cosgrove

Emily Hunter

Bob Taggart

Ed Cotter

Ann Jackson

Patty Winpenny

Bob Ferguson

Deirdre Kinney-Brennan

Hint: The seat’s got the best view in the “house”

Board of Trustees Axel Blomberg

Victoria McInerney

Jean Ceglowski

Margaret Mertz

Phil Chapman, Treasurer

Bruce Putnam

Austin Chinn, Vice President

Madeline Rockwell, Secretary

Jeromy Gardner

Phil Warren

Gerrit Kouwenhoven, President

Corinna Wildman

Visit us online:

Photograph by Aaron Lamp

We also offer recreational opportunities for individuals and families, encouraging people to become good stewards of the land. Donations are appreciated and members are encouraged.

Answer: This photo was taken from inside the barn outhouse, looking west toward the Adirondack Mountains. Old Town Road is visible in the foreground.

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an educational non-profit organization whose mission is to teach and demonstrate the benefits of innovative, sustainable management of forest and farmland.

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Merck Forest and Farmland Center is

this? s i e r Whe

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About Us

www.merckforest.org

Follow us on:

Staff Melissa Carll, Education Apprentice

Dan Sullivan, Assistant Farm Manager

Vance Griffith, Resource Technician

Sarah Ullman, Director of Education

Tim Hughes-Muse, Farm Programs Manager

Chris Wall, Trail Maintenance Coordinator

Kathryn Lawrence, Assistant to the Director

Tom Ward, Executive Director

Amy Malsbenden, Visitor Engagement Specialist Annette Nielsen, Communications Director

RidgeLine layout, illustrations, and graphic design by Melissa Carll

Member benefits include: 20% discount on cabin rentals and camping 10% discount on Merck’s Certified Organic Maple Syrup 10% discount on select Visitor Center merchandise 10% discount on workshops Copies of our seasonal newsletter, the Ridge Line

Membership at Merck: Join or Renew Today!

Please fill out and mail: Merck Forest & Farmland Center PO Box 86, Rupert, VT 05768

Please, help us continue to serve our mission of teaching and demonstrating the benefits of innovative, sustainable management of forest and farmland.

As a member, you support our educational programs and maintain over 3,100 acres of land and 36 miles of trails. Thank you for your help!

Membership:

$50.00

Date: Title: Name(s):

Additional Contribution:

Address: Total Amount Enclosed: Payment: Cash/Check/Visa or MasterCard Card #: Signature:

Electronic Copy: Exp:

Email: Phone:

yes/no

PO Box 86, Rupert, Vermont 05768

Printed on 100% recycled paper

Winter Happenings at MF FC Wreath-Making Workshop

Saturday Snowshoe*

Saturday Sleigh Ride*

Saturday, December 8, 2012 1pm - 4pm, at Visitor Center Get in the holiday spirit with Merck’s annual wreath-making workshop. Boughs are collected onsite, ribbons provided. Bring your own adornments to add on! Fun for everyone.

Reservations limited, please call ahead.

Saturdays, Jan. 12 - Feb. 23, 2013 10am-12pm & 1pm-3pm Snowshoe in the morning or afternoon, a great tie-in with Saturday Sleigh Rides!

Led by Merck naturalists, this familyfriendly snowshoe will explore MFFC’s winter landscape. Reservations are required, please call ahead.

Sat., Jan. 12 - Feb. 23, 2013 11am-2pm, on the hour Let our draft horses, Ellie and Daisy, take you for a ride across the snowy landscape this winter.

Staff members will point out wildlife you may see, and talk about our working landscape.

You’ll stop by the fire ring to warm up your hands, and have a hot drink! Reservations are required, please call ahead. Tie-in with Saturday Snowshoe!

$10/non-member, $9/member FREE

Full Moon Hikes* Sat., Jan. 26, 2013, 5:30pm Sun., Feb. 24, 2012, 6:00pm Jan: Join our staff for a moonlit hike along MFFC trails. We’ll be keeping an ear out for nighttime critters, and an eye toward the winter stars. Bring snowshoes if there is snow. Reservations are required, please call ahead. Feb: route TBD. FREE

Sweetheart Sleigh Ride* Sundays, Jan. 13 - Feb. 24, 2013 Sweetheart Sleigh: a sleigh just for two! On Sundays enjoy a scenic drive through the forest along Old Town Road. The sleigh will go around the Hundred Acre Meadow where you may see wildlife and great views! Reservations are required, please call ahead. $150 for 1 hour sleigh ride * Sleigh rides and staff hikes are weather dependent; please call the Visitor Center between 9am - 4pm for more information. 802-394-7836

non-member: $20/adult, $10/children 5-12 member: $18/adult, $9/children 5-12 ages 4 and under are FREE