Woodstock Magazine - Fall 2015

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Get Set

for Fall

Falconry Center Comes to Woodstock Gallery on the Green Offers Classes Delicious Dining at Angkor Wat Restaurant

CONTENTS

42 34 42 Gallery on the Green Cowboy Country 52

52

Flying High

by Meg Brazill A falconry center comes to Woodstock.

by Lauren Seidman Sharing a passion for art.

by Lisa Densmore Ballard A visit to one of Wyoming’s oldest dude ranches.

Cover photo by Jack Rowell

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CONTENTS

18

60

28

67

In Every Issue

Departments

13 Editor’s Note 14 Contributors 16 Online Exclusives 73 Happenings 79 Advertisers Index 80 Last Glance

18 Everyday Essentials Tips for healthy living.

22 Around & About

by Cassie Horner

28 Fantastic Finds

by Amanda Yates

Apples & Crafts Fair.

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60 Bright Ideas

by Meg Brazill

Angkor Wat Restaurant.

67 Active Life

by Kelly Kane Biscuit Hill Pilates Studio.

Mountain View Publishing, LLC 135 Lyme Road, Hanover, NH 03755 (603) 643-1830

mountainviewpublishing.com Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

Kristy Erickson Copy Editor

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Ellen Klempner-Beguin Art Director

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Hutchens Media, LLC Web Design

Locable Inbound Marketing Manager

Erin Frisch Advertising

Bob Frisch KEEP US POSTED. Woodstock Magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing. com. Advertising inquiries may be made by email to rcfrisch1@comcast. net. Woodstock Magazine is published quarterly by Mountain View Publishing, LLC Š2015. All rights reserved.

Reproduction in whole or part is strictly prohibited. Woodstock Magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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E D I TO R ’ S N OT E

JACK ROWELL

Autumn Adventures The Woodstock area is a great place to be this season. Besides Mother Nature’s breathtaking foliage displays, the region offers a range of activities to enjoy, both indoors and out.

Why not begin by taking in the Apples & Crafts Fair, an event that’s become an annual tradition (page 28)? Plan ahead for the holidays and browse the booths of finely crafted goods for your gift items. You won’t be the only one with a list in hand!

The Woodstock Inn has opened a falconry center, with the assistance of master falconer Chris Davis, founder of New England Falconry in Hadley, Massachusetts (page 34). Join us on a visit to the center and meet regal Harris’s hawks and a handsome Eurasian eagle owl. Visitors can experience the birds up close and personal as they learn to let a hawk fly to their gloved hand.

What a great adventure!

We’re also dropping in on Chip and Opal Evans and their dog Bear at Gallery on the Green (page 42). While you’re out and about this fall, stop by to see them and enjoy lovely artwork by Chip as well as 16 other worldclass New England artists. Or try something new and sign up for one of Chip’s painting classes.

If you’re hungry for a taste sensation, Angkor Wat Restaurant has just the dish you’re looking for (page 60), and if you want to tone and strengthen your body in time for ski season, the professionals at Biscuit Hill Pilates can help get you into your best shape ever (page 67).

No matter what you’re doing this fall, stay up to date with area news and events on our website at www.woodstockmagazine.com, and “Like” us on Facebook. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

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C O N T R I B U TO R S

Lisa Densmore Ballard

A three-time Emmy-winning television producer and host, Lisa has been a familiar face around New England for her work on PBS and for various sports and outdoor networks. An accomplished writer and photographer, she contributes regularly to over 30 regional and national magazines on various adventure travel, nature, and wildlife topics. She has written seven books, including Best Hikes with Dogs: New Hampshire and Vermont and Hiking the Green Mountains.

Meg Brazill is a regular contributor to regional New England magazines and teaches at the Writer’s Center in White River Junction, Vermont. A recovering punk rocker and performance artist, she lives with her daughter in South Woodstock.

She is currently working on a book of short fiction when she s not too busy living it.

Meg Brazill

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

Cassie Horner

Lauren is the author of the children’s book What Makes Someone a Jew? (Jewish Lights Publishing), and her narrative nonfiction has appeared in Litro magazine. When she’s not writing or editing, Lauren enjoys birding, hiking Mt. Tom, people watching on the Woodstock Green, and supporting local eateries. She is a New Yorker by birth but a Vermonter at heart.

Lauren Seidman

A fifth-generation ermonter, Jack Rowell was born and raised in central Vermont. He has been a professional photographer for over 35 years, shooting documentary, commercial, and advertising photographs. His work has been published in People Weekly, London Independent, Time, Newsweek, the New York Times, the Economist, and the Times of London. In addition, Jack is an enthusiastic and experienced angler.

Jack Rowell

A former Woodstock Union High School English teacher, Amanda is currently the associate principal at the Richmond Middle School in Hanover, New Hampshire. She grew up in the area and enjoys spending time exploring small-town Vermont life through travel, road races, and other community events. Amanda lives in Brownsville with her family on their small farm.

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E V E RY DAY E S S E N T I A L S Tips for Healthy Living

Enjoy the Fruits

(and Veggies) of

Autumn

Fall offers a bounty of healthy produce rich in flavor and nutrition. Take advantage of the season and look for the following fruits and vegetables at the Woodstock Farmers’ Market on the green every Wednesday from 3 to 6pm through October 14.

• Pumpkins are a great source of vitamins C, thiamine, B6, and folic acid, plus potassium and fiber. They’re also rich in carotenes, which may have a protective effect against many cancers and cardiovascular diseases.

• Sweet potatoes are also excellent sources of carotenes, as well as vitamins C and B6, the mineral manganese, fiber, and protein. In fact, they contain unique root storage proteins that have been shown to have significant antioxidant effects.

• Beets belong to the same family as chard and spinach, but unlike these leafy greens, both the roots and greens can be eaten.

Beet greens are higher in nutritional value than the roots—they’re richer in calcium, iron, and vitamins A and C. The beets themselves are great sources of folic acid, fiber, and manganese.

• Apples are the quintessential New England fall fruit. In addition to their high fiber content, apples are great sources of vitamin C and potassium. Raw, unpeeled apples are also good sources of many important phytochemicals linked to good health and disease prevention.

• Pears are actually higher in water-soluble fiber than apples, making them helpful for supporting healthy cholesterol levels. They’re also a good source of vitamins C, B2, and E, and minerals copper and potassium.

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Woodstock Farmers’ Market On the green every Wednesday through October 14 3–6pm

Take in the Beauty of the Season Vermont is world famous for its fall foliage, and visitors and locals alike can’t help but pause to take in the explosion of color. It’s the perfect time of year to get active with your family and enjoy the beauty of the area. Go apple picking, visit a local corn maze, or explore Woodstock by bike, kayak, or foot.

And be on the lookout for fall festivals.

One that’s not to be missed is Forest Festival Weekend at Marsh-BillingsRockefeller National Historical Park on September 26 and 27. Experience the park in all its autumnal glory while exploring forest history, science, and art.

The whole family will enjoy hikes with foresters, crafts for kids, horse-drawn wagon rides, and more. Get outdoors and take advantage of the crisp, bright skies and beautiful foliage while you still can!

15 CENTRAL STREET

WOODSTOCK

VT

802.332.6380

ELEVATION.CLOTHING

Stressed Out?

If you’re stressed at work, it could make you sick. A recent study finds that high levels of job stress increase the risk of sick leave due to mental-health disorders.

Workers with demanding jobs and little social support are at the greatest risk, as are those with unhealthy lifestyles. One way to reduce your risk for mental-health sick leave is to engage in high levels of physical activity. Adopting a healthier lifestyle has positive effects on mental health, and exercise is one of the best stress relievers. Being active boosts feelgood endorphins and can distract you from day-to-day worries. Whether it’s yoga, swimming, dancing, or walking, find what you love and stick to it.

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E V E RY DAY E S S E N T I A L S

Switch Up Your Skin Care S

kin-care routines are a little like your wardrobe—a couple of times a year, you need to switch out some pieces for others that are more appropriate for the season. During the transition from summer to fall, it’s all about hydration.

The humid summer days are behind us, and most of us have turned on the heat by now, if only in the early morning to dispel the autumn chill. Brisk temperatures, cold breezes, and drier indoor and outdoor air can zap skin of moisture, so it’s a good time to swap your light, oil-free moisturizer for a richer, creamier one. Even though the days are getting shorter and the sun’s rays are less intense, you still need to apply sunscreen regularly. Choose a facial moisturizer with an SPF of at least 15 and cover your face, neck, and hands.

Skin can become flaky during the fall, so consider using a gentle exfoliating face wash and body scrub once or twice a week. Pay special attention to spots that can become scaly and rough, like the elbows and soles of the feet, and be sure to moisturize afterwards.

Hot water can make the skin lose moisture, so take shorter warm showers and baths. Run a humidifier at home to keep the air moist.

Cheese, Please!

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The next time you entertain, take your cheese and cracker platter to the next level and offer guests a taste of Woodstock. Billings Farm recently introduced its own cheddar cheese made exclusively from the milk of its prize-wining Jersey cows. Billings Farm Sweet Cheddar boasts a sweet, full-cream flavor and a firm yet creamy texture, while the Billings Farm Butter Cheddar is mild and creamy with a slightly salty or acidic flavor. It literally melts in your mouth and is equally delicious on the cheese tray and for cooking. Both varieties are carefully aged for at least 60 days and contain no additives, preservatives, or artificial coloring.

Look for Billings Farm Cheddar at Billings Farm & Museum, the Woodstock Inn, and other locations around the area. For more information, visit billings farm.org.

The Big Thaw If you’re hosting Thanksgiving this year, you’ll want your guests to go home with satisfied tummies—not cramps, bloating, nausea, and other undesirable side effects that go along with contaminated turkey. The US Food Safety and Inspection Service offers the following advice for thawing your holiday bird safely.

Thaw the turkey in the fridge. Allow 24 hours per four to five pounds of turkey, and make sure it’s stored in a pan or container to prevent contaminating other food. Cook within a day or two of thawing.

Thaw your turkey in the microwave. Most microwaves come with instructions for thawing a turkey, and many turkeys have microwave instructions on their package. Plan to cook the turkey immediately after microwave thawing.

Use the cold-water method. Place the frozen turkey in a leak-proof plastic bag and submerge it in cold tap water that you change every 30 minutes.

Allow about 30 minutes of thawing per pound of turkey, and roast it immediately after thawing.

Whatever method you choose, be sure to keep the turkey frozen until you’re ready to thaw and roast it. Frozen poultry left to thaw on the counter for more than two hours is not at a safe temperature, even if the center is still frozen.

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A RO U N D & A B O U T

By Cassie Horner

Left: Elizabeth Ann Long married Ronald Lance Rhodes, Madison, New Jersey, September 2, 1990.

Right: Abigail Rudge married David Harold Stern, Wilbraham, Massachusetts, June 14, 1973.

Below: Portraits of Charitie Loomis Dana and Charles Dana.

Right: Charitie Scott Loomis wore this cream organdy gown when she married Charles Dana Jr. in 1848.

Love in Woodstock:

200 Years of Wedding Gowns and Accessories In 1848, in East Montpelier, Vermont, Charitie Scott Loomis became the wife of Charles Dana Jr., a member of the merchant family that owned the large house on Elm Street in Woodstock. This house is now the home of the Woodstock History Center, which owns the oil portraits of the couple and Charitie’s organdy wedding gown and bonnet. The collection also includes a unique pair of keepsakes—photos of the oil portraits that were set in leather on wood cases decorated with crewelwork.

Fast-forward to the Hazen-McConway family wedding dress made of Belgian lace that has been worn by nine women in four generations from 1903 to 2005. These two gowns, along with 17 others and dozens of photographs brought in by members of the extended community to be scanned for the exhibit, are part of Love in Woodstock: 200 Years of Wedding Gowns and Accessories. The exhibit will run at least through October 18, when the history center closes for the regular season.

“We started small, and then so much interest came from the community that we started growing,” says Jenny Shurtleff, assistant director. “It is exciting for us because the exhibit encourages people to come and look at their

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Photos courtesy of Woodstock History Center

photos. We have also added their stories to our oral history project.”

Matt Powers, executive director, explains that the exhibit was crowd sourced. “The museum controls the content of the exhibit, but people are involved with the experience. The end product is always driven by both parties.

We curate but the content is locally driven.” The exhibit encourages people to linger as they study dozens of photographs of their friends and neighbors—and the ancestors of their friends and neighbors. “Imagine how many conversations have been started by this exhibit!” he reflects.

The collection of gowns begins with the oldest, from c.

1760–1780, and continues into the 21st century. Interpretive information explains the roles that weddings play in the larger historical setting; for example, the history of white wedding gowns can be traced back to Queen Victoria. The exhibit also includes an enormous, stunning quilt created by friends and family for the 50th wedding anniversary of Dorothy and Alfred Ambrose in 1994.

The museum hours are Wednesday through Saturday, 1 to 5pm, and Sunday 11am to 3pm. For more information, call (802) 457-1822.

Above: Ruth Hazen married Frank Snowden Hopkins, Dobbs Ferry, New York, October 20, 1934.

Right: Joanna Rudge married Norwood Grayson Long, Wilbraham, Massachusetts, June 15, 1956.

Online Extra Go to www.woodstockmagazine.com for a listing of the four generations of brides who have worn the gown.

Left: Elizabeth McConway married Allen Hazen, Pittsburgh, Pennsylvania, January 1, 1903.

Right: Martha Hazen married Morgan Allen Powell, Dobbs Ferry, New York, October 20, 1928.

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A RO U N D & A B O U T

Blessing of the Animals A peaceful, reflecti e occasion is the hallmark of the annual Blessing of the Animals at the Lucy Mackenzie Humane Society in West Windsor. Held in conjunction with the Feast Day of St. Francis of Assisi, this year’s event is set for Saturday, October 3. This is the 100th anniversary of the humane society, which is dedicated to providing care and shelter for homeless animals and providing education to people about the care and training of animals.

Animals of all sizes accompanied by their human companions of all ages are invited to the blessing. People who can’t bring their animals are encouraged to bring photos.

During this interfaith blessing, local clergy and friends of faith will recognize and honor the great bond and relationship between animals and their people. In celebration of the animals, each clergy member will take part in the service and will then bless the attending animals, photos of animals presented to them, and Lucy Mackenzie’s resident animals.

Past clergy participants have come from a number of

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denominations and parishes, including Brownsville Community Church, St. James Episcopal Church in Woodstock, the Old South Congregational Church in Windsor, Congregation Shir Shalom in Woodstock, Reading Community Church, Trinity Evangelical Free Church, and Tyson Congregational Church.

The occasion also benefits the Lucy Mackenzie Animal Food Shelf with people bringing donations. The food shelf assists those who struggle to feed their animal companions.

People access the food shelf on site and can also have pet food and supplies delivered through the Meals on Wheels program run by the Thompson Senior Center in Woodstock.

All animals, large and small, For more information about are welcome to celebrate the the Blessing of the Animals Feast Day of St. Francis of Assisi on Saturday, October 3, 2015, and about Lucy Mackenzie at Lucy Mackenzie Humane Humane Society, visit www.

Society’s Blessing of the Animals. lucymac.org.

Visit one of Singleton’s two great locations this fall for a fresh selection of local and organic produce, seafood, artisan cheeses, wines and craft beers. We smoke our own meats, available in our full-service meat department.

We also offer many non GMO and gluten free products to meet all your needs.

SINGLETON’S GENERAL STORE

SINGLETON’S MARKET

356 MAIN STREET

6962 WOODSTOCK RD.

Proctorsville, VT

Quechee, VT

store@singletonsvt.com

market@singletonsvt.com

(802) 226-7666

(802) 698-8675

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A RO U N D & A B O U T

Chorus member Stephen Falbel sings in rehearsal.

A Fleeting Animal:

A Vermont Opera

Photos by Wayne Fawbush

A Fleeting Animal tells the haunting story of Tommy and Grace. He is a Vietnam vet fighting the demons of PTSD as well as the Angel of Depression. She loves him enough to help him subdue his anguish temporarily, but in the end he succumbs. This moving performance is a collaboration between Vermont composer Erik Nielsen and Vermont poet David Budbill, whose epic poem Judevine includes the original story of Tommy and Grace. On September 18, A Fleeting Animal will be performed at the Woodstock Town Hall Theater.

Erik recalls that the idea for an opera took root in 1998, when Vermont Opera Theater board member Joan Stepenske asked him if he had written an opera. His answer was no, but this conversation led to a commission

A Fleeting Animal chorus with artistic director Anne Decker.

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for an opera by the Vermont Opera Theater. “I wanted it to be a Vermont opera,” says Erik. “I kept coming back to David Budbill’s long poem cycle, Judevine, which he had turned into a play.” He contacted David and they agreed to work together. Out of the collaboration came the embodiment of several characters, including the Angel of Depression, never seen on stage. The opera was performed six times in 2000 to rave reviews, and after a hiatus of 15 years is returning to six Vermont venues.

Bringing A Fleeting Animal back to the stage has involved a dedicated committee whose members conducted the fundraising and helped with policy decisions. Ann Decker will once again be the artistic director.

A Fleeting Animal will be performed on September 18 at 7:30pm in Woodstock. There will be an art show highlighting the issues raised in conjunction with the opera, such as returning war veterans, the viability of small towns, racism, child welfare, and mental health. A follow-up discussion in the community will also take place.

For ticket information, visit www. afleetinganimal com (tickets will also be available at the door).

Mary Bonhag, the female lead in the opera.

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FA N TA S T I C F I N D S

Apples & Crafts Fair Delicious food and gift-worthy handmade items

By Amanda Yates Photos by Lynn Bohannon

Woodstock’s Apples & Crafts Fair has been a fall destination for locals and tourists for the last 42 years.

Held on Columbus Day weekend, this festival combines the fall fl vors of cider donuts and pumpkin pie with a venue showcasing more than 100 different local and not-so-local artists, craftspeople, and food and wine merchants. It offers attendees opportunities to meet a variety of artisanal vendors, and for some, it’s a great place to start their holiday shopping. If you’re looking for hand-carved wooden utensils, one-of-a-kind jewelry, specialty foods, local soaps and lotions and more, you’ll want to come down to Bailey’s Meadow. » Right: Photography on display.

Below: A beautiful October day.

Students enjoy Herb Ferris’s creation of wood, gold leaf, and steel (Prosper Road).

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1 1. Family fun for all.

2. Director Gail Devine admires Ursula Hanners’s woolen items.

3. Pamela Brovard’s soaps and lotions.

4. Zach Benz shows his work.

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FA N TA S T I C F I N D S 1

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1. Jeff Scott’s photography.

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5

2. Bill Dudley’s wooden bowls.

3. Jennifer Maxham’s headbands.

4. Flo Nestor’s scented sachets.

5. Beautiful handmade jewelry.

6. Treats for dogs.

7. Repurposed silver jewelry.

MUST-SEE VENDORS

In addition to a variety of vendors, Worthy Kitchen and other local organizations will tempt you to purchase their traditional festival food of burgers, hot dogs, soups, and locally brewed beer. One of the tougher choices of the day will be where to begin. Here’s a sampling of a few vendors you might want to look for.

Nancy O’Connor has been coming to the Apples & Crafts Fair for more than 15 years to share her popular handwoven scarves and shawls. In addition to beautiful colors and patterns, Nancy uses eco-friendly bamboo fibers in her p oducts.

Richard LeTourneau from Holland, Vermont, has brought his maple balsamic dressing to Woodstock, and it’s been a big hit at the fair. The dressing combines light and sweet pure Vermont syrup with a rich, smooth balsamic vinegar. »

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The Apples & Crafts Fair is a wonderful opportunity to explore a variety of handmade and specialty products, sample delicious food, and talk with the vendors about their unique approaches to creating small-batch handmade items.

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1. Handmade items by Crafty Ladies of the Upper Valley.

2. Handmade tin signs.

3. David Fall’s woodcrafts.

4. Melissa Jordan’s jewelry.

5. Craft fun.

6. Luc and Rhonda’s famous kettle corn.

7. John Donaldson’s local wood creations.

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FA N TA S T I C F I N D S 1

1. Sun Corp Solar.

2

3

2. Phyllis Potter’s jams and jellies.

3. The Chynoweth boys help at the grill.

4. So much to see!

4

Under the label Maggie’s Farm, David Pollock and Andrew Mott design and sell their hand-carved wooden kitchen utensils. Using both domestic and foreign woods, David and Andrew note that customers seem split about their preference for products made from darker or lighter wood. According to David, their most popular product is the wooden ice cream scoop; they sell over 3 2 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

600 a year. This unique piece is sure to make a great gift—or give you a reason to eat more ice cream.

BRING YOUR HOLIDAY LIST

If you’re looking for early holiday-shopping opportunities, take note! Janette Montgomery travels to Woodstock from North Carolina each year to combine a visit with her sister, who lives in Wood-

stock, with the chance to be a part of the Apples & Crafts Fair. Janette’s jewelry features beautifully unique and intricate designs of birds and trees.

She derives inspiration from her surroundings and has found that customers at the Apples & Crafts Fair share her interest in nature.

Dafni Olive Oil is imported from the south of Greece, where it’s pressed and then shipped to Saco, Maine, to be processed. Dafni is sold mostly at small festivals like Apples & Crafts as well as at local cooperatives and specialty food stores throughout New England.

The company sells a variety of olivebased products, including a balsamic infusion olive oil and their most popular product, Kalamata olives.

Snipe Ireland Soaps are new to the Apples & Crafts Fair. From Richmond, Vermont, owner Pam Brouard heard about the festival from other vendors and was interested in bringing her specialty—paraben-free soaps—this year.

Snipe soaps are made with essential oils and created using the traditional cold-press method, and Pam looks for complementary and interesting color and fragrance combinations. Some of her most popular products are spearmint eucalyptus soap and a soap made with beer.

The Apples & Crafts Fair is a great opportunity to explore a variety of handmade and specialty products, sample delicious food, and talk with the vendors about their unique approaches to creating small-batch handmade items. More than just a chance to find an unusual gift, the festival allows visitors opportunities to learn from the vendors and bring home a story with each purchase.

43rd Annual Woodstock Apples & Crafts Fair Saturday, October 10, 10am–5pm & Sunday, October 11, 10am–4pm Bailey’s Meadow Route 4 East Woodstock, VT www.woodstockrec.com FA L L 2015

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A Harris’s hawk on Koki's glove.

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F˜yingHig°

By Meg Brazill | Photos by Jack Rowell

J

A falconry center comes to Woodstock

ust beyond the village, less than a mile up Hartland Hill Road, two Harris’s hawks are tethered outdoors on low perches near the historic Rutherford Barn. On a sunny afternoon, tall grasses wave in the wind across the 50-acre meadow that is part of the Woodstock Inn & Resort’s new falconry center, created in partnership with master falconer Chris Davis, founder and director of New England Falconry in Hadley, Massachusetts.

The site itself is peaceful and yet has a beautiful wildness about it, aided in that respect by the majestic birds housed there. The 10,000-square-foot Rutherford Barn, once home to a dairy operation, has been renovated to house the raptors: six Harris’s hawks, a falcon, and an eagle owl. The birds are visually isolated from each other, each in its own chamber with perches. »

New England Falconry founder Chris Davis instructs Koki during a fly session in the field.

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Above right: Teachers and students work side by side in Farm to School to process garden-fresh veggies.

Left: The annual Zucchinator contest weaves together the school community as competition to grow the biggest or ugliest zucchini begins in the summer and carries right through sharing delicious zucchini bread!

Bottom Left: Students in the Locally Grown class perform soil tests on the garden soil and compost to determine how to improve conditions for vegetable cultivation.

Above: Chris Davis (center) with falconers Jessica Synder (left) and Michele Losee.

Below: Jessica Synder works with the Eurasian eagle owl.

“We designed it to exceed federal standards of housing for raptors,” Chris says. All the birds have been bred in captivity, as required by the federal permit for falconry education. Despite this breeding and training, these birds are wild predators and not domesticated.

They are trained for interactive handson encounters with guests of the inn as well as the public.

THE SPORT OF KINGS

Falconers are, however, allowed to take birds from the wild; in fact, apprentice falconers must capture their fir t bird. Captive breeding has provided a source for raptors, including exotics, that would otherwise not be available, but many falconers still trap wild birds.

Only young birds can be taken, which is biologically sound since 70 percent of all young birds die before one year of age.

Inside the barn, visitors can observe the birds and learn about the ancient and storied history of falconry—like why

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Koki's grandmother, Sally Tomlinson of Orford, New Hampshire, enjoys an upclose and personal moment with the Harris's hawk.

“We wanted to continue to add wonderful outdoor adventure and lifestyle experiences where people can have a large variety of activities to choose from over a three-, four-, or fivenight stay at the inn.”

—Gary Thulander

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Above: The Eurasian eagle owl poses for his photo.

Below: New England Falconry founder Chris Davis.

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it’s known as the sport of kings—as well as details about the various birds. Opposite the chambers, each bird’s weight is measured and recorded at a weigh station. Birds’ weights vary depending on the species, and individual birds’ weights change depending on their level of activity on any given day.

“They’ll feast and fast,” Chris says.

“They’ll have a normal feed, then a lighter one the next day—or even a fast, dropping them back down to flying weight.” The amount of food they’ve consumed is also recorded.

The term falconry refers to the training, flyin , and hunting of hawks, falcons, eagles, or owls. While falconry uses a variety of birds, the Harris’s hawk is uniquely suited to it. “Harris’s hawks are the only social raptor in the world that hunts cooperatively,” Chris explains. “As a species that functions in a group, they are predisposed to being intelligent, fl xible, and highly trainable.” They often hunt together, working in tandem to capture and kill their prey.

A Harris's hawk lands on his perch.

“Hawking” is another term that’s used when a bird is on the hunt.

A THRILLING OPPORTUNITY —ESPECIALLY FOR KIDS

The falconry experience at New England Falconry is centered on a Harris’s hawk’s flight to the gl ved hand. Federal and state falconry permits allow staff members to show people the process of using the glove and how to raise the glove for the bird to fly ver for a reward of food.

“It’s an extraordinary opportunity to handle and free-fly a t ained hawk. We can fly to child en as young as eight,” Chris says. “We can hold the gloved hand on the fir t flight or t o, then let the child try it if he or she wishes. It’s a great experience for children.” He should know—he was fir t introduced to falconry as a child.

Chris grew up on a farm in Geneseo, New York, where red-tailed hawks and other birds of prey proliferated. “When I was six or seven, I learned that falconry existed—and it shaped my personal and professional life,” Chris says.

He attended SUNY at New Paltz, where biology professor and falconer Dr. Heinz Meng taught, and where there was also a growing falconry community. (A Distinguished Professor Emeritus, Dr. Meng is an internationally recognized ornithologist who led

the effort to bring peregrine falcons back from the edge of extinction nationwide.)

In 1979, Chris became a licensed falconer and began creating educational programs involving various species, eventually earning a master’s degree in Resource Management. He was the fir t falconer in the US to offer handson falconry, and he has been teaching people about falconry and raptors since 1985. Chris also conducts research on threatened species for federal and state wildlife agencies.

WELCOMING RESORT GUESTS AND THE PUBLIC

Gary S. Thulander, president and general manager of the Woodstock Inn & Resort, had previously experienced falconry, so when he began looking to create additional outdoor activities for the inn’s guests, he knew he wanted to add falconry to the offerings. He contacted Chris Davis, who had created New England Falconry in 2000 in Massachusetts.

“Only about seven resorts in the country have falconry,” says Gary. “We wanted to continue to add wonderful outdoor adventure and lifestyle experiences where people can have a large variety of activities to choose from over a three-, four-, or fi e-night stay at the inn.” »

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Chris agrees, adding, “It’s quite a rare experience here in North America.”

Gary notes that the falconry center serves Woodstock Inn & Resort guests and is also open to the public. The sessions will include details about raptor adaptations, conservation, and the history of falconry as well as flying sessions with Harris’s hawks, a falcon, an eagle owl, and, in the future, an exotic eagle.

Michele Losee and Jessica Snyder are on staff at the resort’s falconry center in Woodstock. Michele is a PhD candidate at Antioch University New England and has a BS in Biology and an MS in Environmental Policy and Management. For the past 15 years, she’s been involved in raptor rehabilitation and public education with the National Zoo in Washington, DC, and the International Centre for Birds of Prey in Newent, Gloucestershire, UK, among others. Michele is a master falconer and has been a falconer for over a decade.

Jessica holds a BS in Environmental Studies and has been an environmental educator since 2009, working with children and adults at various facilities from Iowa to Pennsylvania. She has been a licensed falconer for seven years and currently holds a General Class Falconry Permit. Becoming a licensed falconer in the US requires passing a written test and serving a minimum of two years as an apprentice under a licensed falconer. It should be noted that the falconry experiences at the center do not offer a path to licensing as a falconer.

The New England Falconry staff will conduct introductory and extended flying and handling session , sharing the history of falconry, raptor adaptations, and conservation. Prices start at $95 for participants and $30 for observers. In addition, hawk walks and raptor receptions can be arranged.

There is even an option for a raptor to make an appearance as a skilled ring bearer for weddings.

HISTORY AND CONSERVATION

Falconry has been practiced for as 4 0 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

long as 4,000 years and maybe longer.

It probably arose independently in different parts of the world but most likely in Mongolia. Though the exact origin remains unknown, people might have observed birds of prey catching things that humans wanted to eat too—and perhaps initially scared them off the prey, beginning a relationship.

There’s even a word for it—kleptoparasitism (literally, parasitism by theft). According to Chris, “It probably started with capturing young birds from their nests that were easier to train and beginning to hunt with them.

It began as a way to get food.”

In 1920, “Falconry, the Sport of Kings,” an article written by Louis Agassiz Fuertes, appeared in National Geographic magazine, changing attitudes and sparking a renewed interest in falconry. In North America, falconry evolved with the conservation movement, and in 1976, it became legal at the federal level.

The problems with DDT and its role in the disappearance of the peregrine falcon came to light. (DDT causes the thinning of eggshells and the inability to complete incubation.)

Falconers developed captive breeding techniques for peregrine falcons and subsequently produced thousands that were released into the wild. “It really set the precedent for endangered wildlife,” Chris says. “The peregrine falcon was removed from the Federal Endangered Species List in 1999. It was in many ways a very, very important event.”

Chris says that the new falconry center is a great connection between the Rockefellers’ legacy and Woodstock’s historic connection with conservation and the natural world. Or, as he likes to put it, “It is a sport, an art, and a practice.” And now it’s available in Woodstock.

New England Falconry Center Rutherford Barn 4148 Hartland Hill Road Woodstock, VT (802) 457-6621 www.woodstockinn.com FA L L 2015

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Opal, Chip, and their dog Bear.

Gallery on the Green Sharing a passion for art

By Lauren Seidman Photos by Lynn Bohannon (unless otherwise noted)

When artist Chip Evans, owner of Gallery on the Green, exhibits his oil paintings in the gallery’s Lighting Den, something magical happens. A lake at sunset shimmers with color. The vibrant leaves of an autumn tree grow brighter and bolder. Sun rays ripple through a window and set a basket of onions aglow. Beside a glass of red wine, a candle burns warmly. Each painting radiates as if lit from behind. “It’s all about the light,” Chip says. “The light is what inspires me to paint. I do whatever the light tells me to do.” »

The foyer welcomes collectors with Chip’s grandmother’s square grand piano, made the same year the building was constructed.

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“It’s all about the light” is not only Chip’s painting mantra but also the driving force behind the gallery. Both he and his wife Opal have always been passionate about art, and after long careers in business, they jumped into the art world in order to share their passion with others—to spread the light.

OVER THREE DECADES OF PREMIER ART

Although Chip had worked as an advertising creative director on Madison Avenue, he’d started painting in college and never stopped. When he and Opal retired to Grantham, New Hampshire, Opal learned the art of framing, opened a gallery, and sneaked in some of Chip’s pieces. His traditional landscapes and still lifes were a hit, and the couple soon sought a larger venue in which to showcase Chip’s original artwork and the paintings, photographs, sculptures, and jewelry of other New England artists. »

Above: Chip paints a commission of a wedding tent in his gallery studio.

Opposite, clockwise from top: A student discovers her talent with Chip’s coaching.

New England prints and photographs on display.

The gallery features more than 300 pieces across eight different media. (Photo by Chip Evans.) Chip describes his painting process using line, value, and color.

Chip’s art covers a variety of subjects.

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Local Woodstock Village paintings delight visitors.

Housed in the oldest building in Woodstock Village, Gallery on the Green has been a premier New England art gallery for over 30 years, with Chip and Opal owning it since 2007 and reopening it at its original size and location in October 2014.

Seeing themselves as being in “the relationship business,” Chip and Opal (and their sweet Golden Retriever, Bear) have created a unique space that caters to their clients.

“Every painting—not just mine—has an optimal level of light,” Chip says, and in the Lighting Den he can show prospective buyers the benefits of having the ideal amount, placement, and type of light. In the innovative egallery, collectors can view over 300 of Chip’s paintings and create a customsized giclée, a museum-quality print on canvas.

Opal explains that these are especially popular with second-home owners, who may not want an original painting in a part-time residence, and a wonderful option for people 4 6 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

Opal models one of Joanne Astor’s unique pieces of jewelry.

who fell in love with an original that has already sold. An interactive touchscreen in the e-gallery lets collectors browse paintings by type, shape, and subject.

Meeting the needs of buyers seeking a broad range of traditional art, the gallery features Chip’s work alongside that of 16 world-class New England artists, including the plein air paintings of seventh-generation Vermonter Eric Tobin, Joanne Astor’s FA L L 2015

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Work by Gary Shepard, a New Hampshire artist who has been with the gallery for over 25 years.

(Photo by Chip Evans.)

handmade necklaces, the blackand-white photography of Alistair McCallum, and Randy Adams’s enchanting wire tree sculptures.

New to the gallery is a bright corner room serving as Chip’s studio. “People love meeting the artist,” Opal says, and Chip is more than happy to talk with collectors as he paints.

SHARING TALENT AND SKILL

On Saturday afternoons, the studio is transformed into an elegant teaching space. Chip offers classes—complete with wine and cheese—on how to paint, how to understand color, art history, and how to buy, light, and frame a painting.

First-time painters walk away from the painting class with the techniques they need to continue to create on their own—and a sepia painting they can finish in color in Chip’s open studio for students on Sundays. Visitors to Woodstock can take advantage of a room-and-class discount when they stay at select local inns. “We’re not just here to sell art to 4 8 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

Trompe l’oeil fi eplace painting reflects the inviting warmth of the gallery.

people,” Opal says. “We want art to be in people’s lives.”

ART IN SUPPORT OF COMMUNITY

Chip and Opal have found that another way to bring art into people’s lives is by partnering with the community to raise funds for and awareness of important causes. When YMCA Camp Coniston in New Hampshire had to either buy nearby waterfront land or risk losing it to development, Chip painted the FA L L 2015

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A custom-made wire tree sculpture by Randy Adams with watercolors by Jean McQuillan.

camp’s lake and people donating to the cause were thanked with a limitededition giclée print of his work.

In 2010, Chip spearheaded a campaign to preserve Woodstock’s 100-year-old Robinson Barn by enlisting artists to paint it and raising money from the artwork. Now, Chip is joining forces with Sustainable Woodstock, a nonprofit conservation organization, to help raise the money needed to transform the east-end area known as the jungle into a riverfront community park. Chip hopes that an original painting of the stunning “jungle view” will make people aware of Sustainable Woodstock and spur donations, just as his lake painting did for Camp Coniston.

Art and Woodstock, as Opal says, is “beauty and beauty.” “We love the community. We are doing what we love and living our dream. It was a wonderful dream, and it’s a wonderful reality.”

For Chip, “The fun thing is that I do local stuff. That’s why I’m here.

It’s gorgeous. What’s not to paint?”

Shedding light on art and community, Chip’s next series, planned for October 2016, is called Windows of Woodstock. “It’s about ROE: return on enjoyment,” Chip says. That’s the feeling he and Opal—and Bear—hope to share with every visitor to Gallery on the Green.

Gallery on the Green One the Green Woodstock, VT (802) 457-4956 www.galleryonthegreen.com

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Discovering Quechee Vt

Cowboy Country

A visit to one of Wyoming’s oldest dude ranches

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Story and photos by Lisa Densmore Ballard

T

he first state in the nation to give women the right to vote, Wyoming’s official nickname is the Equality State, but it has a second common nickname, the Cowboy State.

The silhouette of a man on a bucking bronco is on its license plates, Wyoming National Guard uniforms, and sports paraphernalia for the University of Wyoming for good reason. When it became the 44th state to join the union in 1890, its population was largely ranchers and prospectors. The West was still wild. That aura pervades this largely rural state that’s part Rocky Mountain, part prairie. »

Opposite: A view of the Tetons beyond one of the Turpin Meadow Ranch's corrals.

Inset: The author's son saddles a horse.

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Below: The Turpin Meadow Ranch's barns and corrals near the entrance to the ranch.

Opposite: Campfire entertainment.

Above: The Buffalo Fork of the Snake River flows through Turpin Meadow.

Below: Brands are heated in a wood fire.

Bottom: A wrangler leaves the horse stables to meet a guest.

Mining and ranching remain key economic drivers in Wyoming, but not all modern-day ranches are working cattle ranches.

Some are “dude ranches” that offer guests a ranch-like basecamp.

The first dude ranch in Wyoming, the Eaton Ranch near Sheridan, was established 135 years ago. The Eaton family is credited with coining the term dude.

A TASTE OF COWBOY LIFE

Today, many dude ranches are scattered throughout Wyoming and other Western states, offering a range of activities such as horseback riding, fishing, hiking, wildlife watching, mountain biking, rock climbing, and the optional cattle roundup. Dinner around a campfire with local Stetson-wearing, guitar-playing wranglers and rooms decorated in rustic luxury help even the most urban city slickers find their inner cowboy.

Last summer, I had the opportunity to be a dude at the Turpin Meadow Ranch in Moran, Wyoming, near Jackson Hole. I had originally planned to just pick up my son Parker, who had spent the summer there on the ranch’s kitchen staff, although he also learned to saddle and ride a horse. “Mom, when you pick me up, plan to stay overnight,” said Parker, “I’ll take you horseback riding.”

I agreed, of course. A big draw was Turpin Meadow Ranch’s location just south of Grand Teton National Park. Among the mountain ranges in the world, the Tetons have always held a special meaning for me. I climbed Grand Teton 27 years ago, my first experience summiting a mountain that required technical rockclimbing skills and gear. I’ve visited Jackson Hole on numerous occasions since, usually in winter to ski, but if the Tetons are clear of clouds, I can’t take my eyes off those craggy peaks. »

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Left: A comfortable cabin with a Western flair.

Below: The head wrangler enjoys his morning coffee.

Above: A trail ride through airy timber.

Below: The tack room.

Bottom: Drinks by the campfire.

By happy coincidence, the Tetons dominate the view from the ranch, which is nestled on the banks of the Buffalo Fork of the Snake River and surrounded by open meadows, as its name suggests. Founded in 1932, it’s not as old as the historic Eaton Ranch, but it is one of the older guest ranches in Wyoming.

GOURMET FARE AND DOWN COMFORTERS

The ranch is named for Dick Turpin, a local curmudgeon who built a cabin there in 1887 after being run out of Jackson Hole.

According to local lore, one stormy winter evening, a friend of Turpin’s came to visit. In return for lodging, the friend made him a goose dinner, but the dinner was not to Turpin’s liking. He unceremoniously kicked his friend out the door into the cold night.

Some say the friend perished from exposure.

Unlike Dick Turpin’s lack of hospitality, Parker promised I would find the ranch’s food gourmet and the cabins comfortable and warm. I wouldn’t be the first. Over the years, Turpin Meadow Ranch has hosted a number of celebrities including First Lady Lou Henry Hoover, Vice President Adlai Stevenson, astronaut John Glenn, and singer Bob Dylan, who once performed in the ranch’s bar. Those illustrious guests would find a different ranch today. Renovated in 2013, the 80-year-old cabins now boast locally handcrafted furniture, gas fireplaces, and down duvets wrapped in fine linen.

The main lodge has also received a face-lift. Comfortable couches frame the grand stone fireplace, and a new, fully equipped kitchen turns out gourmet meals. However, dinner the only evening I was there was not in the dining room—it was served buffet style around a campfire.

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With Parker’s employment effectively finished, he joined me on one of the benches with a plate full of ribs, grilled chicken, salad, homemade rolls, and other hearty fixings. As we watched the fire and ate happily, a couple of staff members began strumming guitars while a third fiddled along. They sang a little and played a lot, lulling everyone else into a relaxed, leisurely frame of mind.

Between songs, I got up to refill my wine glass and glanced toward the Tetons. The sun was setting. The sky glowed magenta behind the grey cliffs and crags that had turned a dark velvety hue. It was a magical moment reminiscent of the set of an old Western movie.

As the singing faded and the campfire died down, the ranch manager asked everyone wearing jeans or leather boots if they would like to be branded.

Branded? Sounded painful, and it would have been if skin were involved, but that was not the case. While we ate, a wrangler had placed a couple of the ranch’s branding irons in the campfire.

Parker volunteered to go first. The wrangler placed one of the red-hot brands briefly on one of Parker’s work boots. When he removed it, the ranch’s mark remained. I went next, letting him brand the back pocket of my jeans.

“I think they own us now,” I kidded Parker.

SADDLE UP!

The next morning, I headed to the stables after breakfast. Parker was already there, saddling our horses with help from a wrangler named Hollywood. Though middle-aged, Hollywood moved more like a 90-yearold, the result of a long career on the rodeo circuit. “We call her Maxine,” he said, handing me the reins of a chocolate mare. Parker got on a horse named Comanche, and another wrangler who had befriended Parker saddled up to join us.

Turpin Meadow Ranch owns only 32 acres upon which its campus sits, but it leases another 1,100 acres and

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has three special permits with the USDA Forest Service, giving it access to two million acres of continuous forest and wilderness areas for guest activities, guided snowmobile trips during the winter, and grazing for up to 60 horses. But I had a morning, enough time to see only a fraction of it.

“Where are we going?” I asked as we rode out of the corral.

“It’s not a specific destination,” replied Parker. “It’s a loop through the countryside. It’s one of my favorite rides.” And as we left the ranch, ascending into nearby hills, I saw why.

Most of the route took us through airy forests. Occasionally, we broke out of the timber into a meadow in bloom with lupine, sticky geranium, larkspur, Indian paintbrush, and goldenrod.

We periodically glimpsed the Tetons towering across an expansive valley.

Maxine knew the way so I had little to do but enjoy the ride. I looked back at Parker who rode about 10 yards behind me. He smiled, delighted to show me his summer haunt and his newly acquired equestrian skills.

“How did you like it?” he asked when our ride was over. “I feel like a cowgirl,” I replied, now understanding what makes Turpin Meadow Ranch unique among guest ranches. Other ranches in the region have views of the Tetons, fantastic food, horses, and proximity to the resort town of Jackson Hole, but this one had Parker, at least for one summer. He says he’ll go back one day, and I will too. After all, once a ranch brands you, it owns you.

Travel Planner When to go: Year-round. During the winter, you can ski (crosscountry, alpine, and backcountry), snowshoe, and snowmobile.

Closest airport: Jackson Hole Airport, a 45-minute drive.

More info: Turpin Meadow Ranch, www.turpinmeadowranch.com

Online Extra Find more photos online at www.woodstockmagazine.com.

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BRIGHT IDEAS

Angkor Wat Restaurant Hard work and passion are ingredients for success

By Meg Brazill Photos by Jack Rowell

More than 8,500 miles separate Chy from his home country of Cambodia, but he lovingly recreates a little bit of it in the food he serves and in the atmosphere he creates at Angkor Wat Restaurant in Woodstock.

Left: Chef Chy Tuckerman.

Inset: Pork Spring Rolls are a fan favorite.

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Clockwise from top left: Khtieau (noodle soup).

Dinner menu. House special Crispy Cambodian Steak and Thai tea.

On a warm afternoon, the screen door off the kitchen at Angkor Wat swings open. The fresh scents of Thai basil, galangal root, lemongrass, and other herbs waft from the kitchen of chef and owner Chy Sunny Tuckerman. Inside the kitchen, he moves—light-footed like a dancer—from pan to pot. A low flame licks a pan of noodles and he tosses them deftly, turning and stepping next to where a pot of water boils, awaiting its culinary mission of soup or curry. When he pauses to look up, a welcoming smile lights his face. More than 33 years and 8,500 miles separate Chy from his home country of Cambodia, but he lovingly recreates a little bit of it in the food he serves and in the atmosphere he creates at Angkor Wat Restaurant in Woodstock.

Chy (pronounced Chee) recently signed a two-year lease that will take the restaurant to its tenth anniversary in 2017. “It’s going by so fast,” he says. “I feel like I just started doing this.” The restaurant has a few parttime employees, but Chy does all the cooking. He orders fresh fish and meat daily and uses local p oducts when available, like beef from Cloudland Farm and pork from Hambsch Family Farm in Barnard.

ROOTING OUT THE BEST

Ingredients like lemongrass, tamarind, and galangal root are standards in Angkor Wat’s kitchen. “It makes so much of a difference,” Chy says. Like the kaffir lime leaf, “It’s wonderful, wonderful stuff. The taste is so fresh.” The proof is in the menu. Soups like Khtieau (a traditional Cambodian soup with noodles), Khmer Curry Soup, or Chy’s Beef Lok Lak all have very different tastes, but each is rich with fl vor. Drunken Noodles and Pad Thai (with a special preparation) are perennial favorites.

In season, crab, lobster, and mussels are used in a variety of specials. The consummate professional, Chy takes pride in creating amazing, healthful dishes.

His cooking is low fat; he often cooks with water. He avoids ingredients like fish oil, which is ery high in sodium—but he has it available for customers who request it. »

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BRIGHT IDEAS

Clockwise from top left: Summer Rolls (otherwise known as traditional spring rolls). Chef Chy prepares Crispy Cambodian Steak. Front dining room at Angkor Wat Restaurant. Khmer Curry Soup and Khtieau (noodle soup).

Noodles for the house special.

When he considered opening a restaurant, Chy says, “I wanted to make a living using what I knew growing up—with great ingredients.” He researched and experimented. “And then I do more and more. I can take a piece of meat and marinate it and use different ingredients,” Chy says. “I use every detail that people teach me.” And he does. Chy Tuckerman is a master learner whose method is watching and doing.

LEAVING CAMBODIA

Chy was born in Cambodia in 1968. When he was very young, Chy’s father passed away, so he never knew him well. Prior to 6 2 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

that, his father produced rice wine, and the family was very well off before his death. Then, in 1975, the Khmer Rouge took control of the country. Millions of Cambodians were forced into detention centers, and nearly two million people were killed during their reign of terror.

“Everybody fled out. You just have to go where you gotta go to survive,” Chy recalls. “I was in refugee camps with my brother near the Cambodian border. The war was brutal. I stayed in Thailand for quite some time, but we couldn’t find our family.” In 1982, the US Embassy asked Chy and his brother if they wanted to go to the US. “We don’t know. We don’t

know any English. We don’t know what the US is.”

Within days, he and his brother were on a plane to San Francisco, and after many months, they were sent with three other child refugees to live with a family in Oregon. In time, they were sent to a large high school, but there was no help for non-English speakers. The Khmer Rouge had closed all schools in Cambodia when they came to power, so the kids had little to no preparation for school.

Once he discovered that school would not be the route to his education, Chy was determined to learn whatever he could and use it.

FROM DANCING TO BAKING TO FAMILY

As a young man, Chy learned to break dance and performed on the street in Portland’s Pioneer Square to make a living. He moved east to live with a Cambodian family he had met and worked a variety of restaurant jobs, always learning whatever anyone was willing to teach him. He landed a job at the Blacksmith Bakery in Lebanon, New Hampshire, where owner Rob O’Hara taught Chy the art of making dough and rolling it.

“It was the best time of my life,” Chy says. He developed a close bond with Rob, who mentored Chy as a baker.

After Rob’s death, Chy took over as part owner of Blacksmith Bakery for a time. In 1997, Chy became a baker at the Mountain Creamery in Woodstock, where he stayed for more than 10 years until he opened Angkor Wat. “I love doing this. Food is my passion.” When Chy was starting out, he worked in a tofu place and carried 50-pound bags of soybeans or swept the floo . “I’m not afraid to work. Most people have money and most people go to school,” Chy says. “But for me, I don’t have money and I don’t have any education. I just watch or learn from the people. I never turn away if someone wants to teach me.” Until the late 1980s, Chy continued to do hiphop and break dancing with friends, FA L L 2015

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BRIGHT IDEAS even opening for major acts like Queen Latifah.

Baking is still his fir t love when it comes to cooking. “I take a lot of pride and make sure it’s right.” Chy’s wife, Monica Tuckerman, who co-owns the restaurant and oversees the business side, agrees. “He can take anything and turn it into something—and it tastes phenomenal.” As for Monica, Chy says, “She’s my idol. I couldn’t find a better person to stick by me. I have a wonderful, wonderful family and great in-laws.”

Since leaving Cambodia, he hasn’t seen his mother, who is now 80, or his other siblings who remained behind.

They are trying to get set up to connect by Skype so Chy’s childhood family can meet his wife and three children. “If I had money, I’d like to go to the [Cambodian] countryside and help all those kids and visit the schools.

Bring English and music to the kids. I want to help kids. I know how the kids there are growing up. They all walk with no shoes.”

Behind the counter of the 22-seat restaurant, pictures of Chy’s father and mother hang on the wall, as if they are watching over everything he does and encouraging him. Pictures of Cambodia, the temples in Angkor Wat, and of Buddha provide a restful ambience throughout the restaurant. Chy himself is Buddhist and doesn’t smoke or drink. As he puts it, “I’m just a 47-yearold guy.”

He makes it look easy—delicious food, simply prepared; a great restaurant; a lovely wife; and three children.

But the fact is, it’s been anything but easy. Chy offers his own words of advice. “Anybody out there—my advice to people is to follow your heart. Stand on your two feet and keep doing it, that’s the bottom line.”

Angkor Wat Restaurant 61 Pleasant Street, Route 4 Woodstock, VT (802) 457-9029 www.angkorwatrestaurant.com

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AC T I V E L I F E

Biscuit Hill Pilates Studio A collaborative approach to healthy movement

By Kelly Kane Photos by CPerry Photography

Top: Jill Helmer and Susan Bitzer perform an exercise called spear a fish Above: Deanna Busch; Rebecca Nash, DPT; and Kelly Kane of Biscuit Hill Pilates. Missing from the photo is Lucy Dunne.

Every body has a story. We all have places in our physical selves where we feel strong, confident, and abl . But rarely do we enjoy all that life has to offer without an occasional orthopedic injury or compensation that leaves us with a little discomfort, pain, or faulty movement patterns. Many people find that if they a e proactive about their physical health, they have less pain and discomfort. Maintaining muscle strength and fl xibility can often mediate those aches and pains, but many others are choosing a more strategic plan to ensure a life fully lived.

Since its inception, Pilates has enjoyed a reputation as a fitness modality that not only supports strength and fl xibility but also promotes proper alignment by focusing on correct joint mechanics and mobility. Biscuit Hill Pilates Studio in Woodstock

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AC T I V E L I F E

Clockwise from top: Deanna coaches Jill and Susan during abdominal work on the Reformer.

Rebecca gives Rachel a physical therapy session. Kelly works with Joanna Garbisch. A class at Biscuit Hill.

carries on this tradition with the collaboration of its seasoned Pilates and physical therapy staff.

WORKING TOGETHER FOR CLIENTS

Senior teachers Deanna Busch, Lucy Dunne, and I have more than 50 years of teaching experience among us. Together, we have worked closely with individuals to reach their personal goals, ranging from rehabilitation from hip-replacement surgery to achieving high-performance athletic goals and relieving aches and pains by working on strength training and detailed attention to alignment. Through our collaborative work 6 8 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

much attention in formal education and are rarely addressed in recreational athletics or personal training.

We are endowed at birth with an understanding of how to move in a biomechanically efficient ay. But as a result of inactivity, injury, or even pregnancy, those optimal mechanics can be compromised by fascial (connective tissue) and joint restrictions as well as strength deficit . Finding new options for movement through manual bodywork and then having a Pilates session with someone who understands optimal joint mechanics can have profound results.

Those default compensatory movement patterns can be interrupted, and with manual cues, the nervous system literally repatterns the movement.

Mark Knott and Rachel work out on the CoreAlign.

with physical therapist Rebecca Nash and chiropractor Joshua Gale of Keyes Mountain Chiropractic, our clients discover and enjoy improved functioning in all aspects of their lives.

Whether lifting grandchildren, tend-

ing to our gardens, or skiing Mad River Glen, we will always default to our strongest movement patterns, regardless of whether or not they are healthy or optimal. Healthy body mechanics are not a given—and sadly, they aren’t given

COMMUNICATION IS KEY

At Biscuit Hill Pilates, practitioners communicate to create optimal fitness and rehab exercise programs that are designed to help individuals reach their best selves. Often clients will see

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AC T I V E L I F E

Clockwise from above: Deanna corrects Susan’s shoulder alignment. Kelly helps to adjust Joanna’s pelvic position. Equipment at Biscuit Hill Pilates. Mark performs an exercise targeting abdominals and shoulders.

physical therapist Rebecca Nash and then chiropractor Josh Gale to address stubborn tissue restrictions, and then move on to a Pilates session with Deanna, Lucy, or me. At this integrated practice, the entire treatment team communicates effectively and efficiently in eal time for each client’s benefit “Josh and Rebecca and other local physical therapists have used lots of different manual therapy techniques to smooth out the stiffness in my joints and muscles,” says one loyal and satisfied client who has orked with them since 2009. “Even better, the manual therapists and Pilates staff talk to each other about what they are doing with their clients. The result is a synergistic set of movement and manual therapy that has empowered me to be more physically fit each d y.”

Another Biscuit Hill devotee says, “They’re all hands-on, realigning to show me correct movement patterns. Lessons from all three (Deanna, Kelly, and Lucy) help me learn more about how I’m using my body so I can access my strength for farm chores like gardening and sheepherding, and all my favorite sports, including bicycling, running, skiing, and swimming.”

Using the staff at Biscuit Hill Pilates as a resource, Amy Kelley engineered her own rehab path. “The integration of what each of the Biscuit Hill practitioners brings and the excellent communication between these talented therapists seems to have accelerated the process of getting me 70 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

moving again,” she says. “Unlike other attempts at rehab, all parts of the body and my own individual movement patterns are considered. I’ve learned that the foot affects the knee. The shoulder affects the back. I am seeing real change, even in longstanding dysfunctional patterns that would never budge. I feel strong in ways that I have not felt before. My shoulder position has visibly improved. I am walking better. My husband will tell you that my posture has done a 180.”

REPATTERNING MOVEMENT

The opportunity for optimal alignment is created through manual tissue mobilizations, which are then supported by a Pilates session, where proper joint mechanics are reinforced. In more traditional rehab, insurance dictates that you can treat only the body part that is injured, but most of us tend to default to our compensations (patterns) unless there is someone watching and guiding us toward optimal mechanics and patterns. In this model of movement repatterning, the movement/fitness professional assesses and corrects faulty movement mechanics, while the client performs full range-ofmotion exercises either on the Pilates apparatus or a mat.

In both traditional Western medicine and the field of complementary care, the trend of individuals creating their own treatment plans and then resourcing practitioners is gaining momentum. In part, this is because doing so allows people to be proactive in their own health care. The more we know about what supports our personal health, the easier it is to make the commitment to maintain it. That commitment allows us to fully partake in and enjoy all that Woodstock and its environs have to offer.

Biscuit Hill Pilates Studio 512 Woodstock Road Woodstock, VT (802) 457-4525

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HAPPENINGS: FALL 2015

SEPTEMBER | OCTOBER | NOVEMBER

October 10–11 Through September 20 29th Annual Quilt Exhibition Billings Farm & Museum, www.billingsfarm.org

September 2, 9, 16, 23, 30 Programs for Preschoolers Billings Farm & Museum, www.billingsfarm.org, 9–10:30am

September 2, 9, 16, 23, 30 Wagon Ride Wednesdays Billings Farm & Museum, www.billingsfarm.org, 11am–3pm

September 4, 11, 18, 25, October 2, 9, 16 Foodways Fridays Billings Farm & Museum, www.billingsfarm.org

September 3, 17, October 1, 15, 29, November 12 Open Mic Artistree, www.artistreevt.org, 7pm

Harvest Weekend Billings Farm & Museum, www.billingsfarm.org

September 6 Labor & Leisure Day Billings Farm & Museum, www.billingsfarm.org

September 6 Appalachian Trails and Tales, Woodstock, Vermont Explore a section of the AT on a three-hour moderate hike.

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HAPPENINGS

On September 5, Karen Bushey will demonstrate making toothbrush rugs, which are made using long strips of scrap fabric. Visitors are encouraged to try their hand at making one, and completed rugs will be on display.

September 5, 12, 19, 26 Traditional Craft Saturdays Billings Farm & Museum, www.billingsfarm.org

September 21 Susan Allport: Sermons in Stone Woodstock History Center, www.woodstockhistorical.org, 7pm

September 26 Old Time Fair & Silent Auction Woodstock History Center, www.woodstockhistorical.org, 1–4pm

September 26 Forest Festival Weekend Marsh-BillingsRockefeller National Historical Park, 10am

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September 19 Ricardo Lemvo & Makina Loca Town Hall Theatre, 7:30pm

Pentangle Council on the Arts 31 The Green Woodstock, VT (802) 457-3981 www.pentanglearts.org September 10 | Arts in Education: The Villalobos Brothers Town Hall Theatre, 10am

September 18 | A Fleeting Animal: An Opera from Judevine Town Hall Theatre, 7:30pm

September 25–27 | Pentangle Light Garden Woodstock Village Green, 6:30–10pm

September 27 | Progressive Organ Concert Our Lady of the Snows Catholic Church, 4pm

September 29 | Arts in Education: Rennie Harris RHAW Town Hall Theatre, 10am

October 23, 24, 30, 31, November 1 | The Rocky Horror Show Town Hall Theatre, 7:30pm except November 1, 12am

November 4 | National Theatre Live: Of Mice and Men Town Hall Theatre, 7:30pm

November 18 | National Theatre Live: Hamlet Town Hall Theatre, 7:30pm

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HAPPENINGS

October 3–4 Pumpkin & Apple Celebration Billings Farm & Museum, www.billingsfarm.org

October 25 A Family Halloween Costume parades at 12 and 2pm.

Billings Farm & Museum, www.billingsfarm.org

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October 11 Jack Anderson: Fisher and the Gillingham Blocks Woodstock History Center, www.woodstockhistorical.org, 2pm

October 17–18 Autumn Wagon Ride Weekend Billings Farm & Museum, www.billingsfarm.org

October 24 Spooky Woodstock Check website for details.

Woodstock History Center, www.woodstockhistorical.org

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HAPPENINGS

November 1, 7–8, 14–15, 21–22 Wagon Ride Weekends Billings Farm & Museum, www.billingsfarm.org

November 8 Rebecca Rule: That Reminds Me of a Story Woodstock History Center, www.woodstockhistorical.org, 2pm

November 20 The Local Spotlight: A Songwriters Showcase Artistree, www.artistreevt.org, 6:30pm

November 27–29 Thanksgiving Weekend Billings Farm & Museum, www.billingsfarm.org

Online Extra Find more events online at www.woodstockmagazine.com.

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ADVERTISERS INDEX 506 on the River Inn ............................................... 57 Allen Pond Dental .................................................. 77 Ambrose Custom Builders...................................... 72 American Plate Glass .............................................. 47 Andrew Pearce Wooden Bowls ............................. 46 Anichini ..................................................................... 7 Antiques Collaborative .......................................... 51 Artemis Global Art ................................... Back cover Artistree .................................................................. 63 Bentleys................................................................... 63 Billings Farm & Museum ........................................ 14 Braeside Motel ....................................................... 39 Brown’s Floormasters ............................................. 65 Carpet King & Tile .................................................. 32 Charles Silva Jr. Builder/Designer........................... 27 Clear Choice MD ..................................................... 58 Collective, the Art of Craft .................................... 77 Crown Point Cabinetry............................................. 9 Danforth Pewter .................................................... 21 David Anderson Hill ............................................... 58 Deirdre Donnelly .................................................... 51 Donald Neely, DMD................................................ 74 Elevation Clothing.................................................. 19 Engel & Volkers ...................................................... 48 Ennis Construction ................................................. 63 Excel Plumbing & Heating ..................................... 12 Facials on the Green............................................... 41 First Impressions Salon & Spa ................................ 25 Five Olde Tavern & Grille ....................................... 76

Four Seasons Sotheby’s ............................................ 4 Frameworks ............................................................ 17 G.R. Porter & Sons .................................................. 76 Gallery on the Green................................................ 2 GeoBarns................................................................. 64 Gilberte Interiors ...................................................... 5 Gillingham’s ............................................................ 12 Henderson’s Tree & Garden Services ..................... 69 Hull Maynard Hersey Insurance............................. 13 Jancewicz & Son ....................................................... 6 Jeff Wilmot Painting .............................................. 74 Junction Frame Shop.............................................. 75 Kedron Valley Inn ................................................... 21 Keepers, A Country Café........................................ 71 Landshapes ............................................................. 19 LaValley Building Supply........................................ 59 Lucky Elephant ....................................................... 51 Mascoma Savings Bank .......................................... 15 Mertens House ....................................................... 77 Mindful Dermatology ............................................ 64 Mt. Ascutney Hospital ............................................ 40 N.T. Ferro Jewelers ................................................. 33 Newhall Farm ......................................................... 17 Ottauquechee Well Drilling ................................... 75 Pentangle Council on the Arts .............................. 50 Pi Restaurant and Martini Bar ................................. 3 Quality Inn .............................................................. 51 Quechee Associates ................................................ 65 Quechee Lakes Listing............................................ 66

Quechee Service Center ......................................... 75 Robert Wallace Real Estate...........Inside front cover Ruth’s Table ............................................................ 32 Singleton’s .............................................................. 25 Snyder Donegan Real Estate Group...Inside back cover Systems Plus Computers ......................................... 49 Terrace Communities ............................................. 27 The Carriage Shed .................................................. 41 The Inn at Weathersfield ....................................... 50 The Lighting Center at Rockingham Electric ........ 72 The Lincoln Inn ....................................................... 14 The Quechee Inn at Marshland Farm.................... 48 The Vermont Spot .................................................. 47 The Williamson Group ............................................. 1 The Woodlands ...................................................... 49 Upland Construction .............................................. 71 Upper Valley Haven................................................ 76 Upper Valley Ride ................................................... 71 VINS ......................................................................... 57 Vermont Facial Aesthetics...................................... 33 Vitt & Associates ..................................................... 78 W by Worth ............................................................ 40 WISE ........................................................................ 78 Woodstock Beverage ............................................. 74 Woodstock Chamber of Commerce ...................... 39 Woodstock Farmers’ Market ................................. 78 Woodstock Home & Hardware .............................. 11 Woodstock Recreation Center ............................... 46 Woodstock Rotary Penny Sale ............................... 46

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.

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LAST GLANCE

I cannot endure to waste anything as precious as autumn sunshine by staying in the house. So I spend almost all the daylight hours in the open air. 窶年athaniel Hawthorne

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