Woodstock Magazine - Fall 2021

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Enjoy Fall’s Bounty at Whitman Brook Orchard

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Vo l u m e 2 1 , N o . 3

New Owners at The Village Butcher Children’s Librarian Adrian Tans

VERMONT IN A BOTTLE HAND CRAFTED IN QUECHEE STOP IN, YOUR FIRST TASTE IS ON US!

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European fine dining and cuisine has found its way to Vermont at The Lincoln Inn & Restaurant At The Covered Bridge. Approximately three miles from the charming downtown village of Woodstock, the historic farmhouse-turned gourmet restaurant has established itself as a top culinary destination in New England. Coupled with six cozy guest rooms, it has adopted the popular European countryside business model, described by innkeeper and proprietor Mara Mehlman as a “restaurant with rooms.”

“There are no strangers here, only friends we’ve yet to meet” quotes Mehlman. She and Chef Jevgenija Saromova put this philosophy into action by inviting locals and tourists to celebrate the beauty of the Inn and the gorgeous six acres of grounds right on the Ottauquechee River. The Lincoln Inn & Restaurant has earned their top spot on TripAdvisor’s Best Restaurants in Woodstock, not only through culinary excellence, but their dedication to turning strangers into friends, and making them feel at home.

Chef Jevgenija Saromova is a European Michelin Star trained chef and has worked in some of the finest restaurants in Italy, Switzerland, France and England before coming to Woodstock. She sources gourmet ingredients and has them flown in overnight express from France and Japan. As well, Chef Saromova proudly uses locally grown ingredients. In the summer you can find her working in her chef garden. Do not be surprised if 3 hours after picking her vegetables, they appear on her nightly dinner plates.

Dinner at The Lincoln Inn & Restaurant is a 7-course extremely high end and very gourmet dining experience. The optional wine pairing is not to be missed, 7 tasting glasses of wine each pairing perfectly for each course. Enjoy dinner under the stars in the new outside dining gazebos when weather permits, or inside in the quaint dining room. Book a party of up to eight guests in the Inns private dining room, originally created for famed actor and philanthropist Paul Newman.

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CONTENTS

48 32 Whitman Brook Orchard The Village Butcher 48 62 Chasing Elk

32

By Cassie Horner

Growing apple trees rooted in the past.

By Kate MacLean

Continuing the tradition of a true family business.

By Lisa Ballard

A New Englander goes big-game hunting in the Rocky Mountains.

On the cover: Apples are ready for picking.

Photo courtesy of Whitman Brook Orchard.

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CONTENTS

44 58

70 In Every Issue

Departments

17 Editor’s Note 18 Contributors 20 Online Exclusives &

22 Around & About

Business Directory

75 Happenings 79 Advertisers Index 80 Last Glance

By Cassie Horner

28 Everyday Essentials

Tips for healthy living.

44 Preserving History

By Cassie Horner

Hindsight 20/20.

58 Profiles

By Pamela Brown

What’s the good word?

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70 Seasonal Foods

By Susan Nye

Everything old is new again.

40

Unique Shopping, Dining & Services In & Around Woodstock

56

Shop, Dine, and Explore Quechee this Fall

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Mountain View Publishing, LLC 135 Lyme Road, Hanover, NH 03755 (603) 867-9339

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Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

Kristy Erickson Creative Director

Ellen Klempner-Beguin Art Director

Brad Wuorinen Ad Design

Marston Creative 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 ©2021. 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

Celebrate Fall Once again the beautiful autumn season is upon us—time for the kids to head back to school, make plans for a fabulous Thanksgiving dinner, and hope that our favorite football team has a winning season.

To celebrate this special season in Vermont, we’re treating you to an issue packed with informative and entertaining articles. From local activities such as the Apples and Crafts Fair and the Turkey Trot to a new exhibit at the Woodstock History Center, follow our lead to discover a fantastic fall.

You’ll be glad to meet Adrian Tans, the new children’s librarian at the Norman Williams Public Library (page 58), as well as Alex and Cristy Beram, the new owners of the Village Butcher (page 48). You can be sure that they’ll have many delicious treats in the store to make your holidays special.

Susan Nye brings us new recipes using traditional fall ingredients (page 70), and Lisa Ballard take us big-game hunting out west (page 62). You’ll also enjoy our visit to Whitman Brook Orchard, which dates from 1920 and had been abandoned (page 32). The story of its recovery and revival is remarkable—today the orchard produces 130 varieties of heirloom apples.

Wherever your autumn adventures may take you, stay in touch by checking our website often for new content and event listings. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

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C O N T R I B U TO R S

9, 2021

Lisa Ballard

A full-time freelance writer and photographer, Lisa is a graduate of Dartmouth College who resided in the Upper Valley for another 25 years. She is the author of 10 books, including Best Hikes with Dogs: New Hampshire and Vermont, Hiking the White Mountains, and Hiking the Green Mountains. She covers all types of outdoor recreation, travel, and conservation topics for more than 25 magazines. www.LisaBallardOutdoors.com

Pamela has been a journalist with Hearst Connecticut Media Group for 20 years, covering a wide spectrum of subjects, and has a monthly food column in Connecticut Magazine.

When she steps away from the computer, Pamela enjoys vacationing in Woodstock, playing tennis, gardening, reading, and spending time with her beautiful daughter, Alexis, and adorable mini Goldendoodle, Rafa.

Pamela Brown

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

Kate is a mother, writer, and agrarian. She lives on her family’s organic livestock farm in Chelsea, Vermont. Using her communication skills and her personal experience in agriculture, Kate primarily writes freelance for the farming, homesteading, and local food communities. You can find her personal narratives at instagram.com/longestacresfarm.

Kate MacLean

A corporate dropout, Susan left a 20-year career in international sales and marketing for the fun, flexibility, and fear of selfemployment. She is a writer, speaker, entrepreneur, and cook.

Susan’s work appears in magazines and newspapers throughout New England. Her favorite topics include family, food, and small business. When she’s not writing or cooking, Susan is hiking, biking, or kayaking near her New Hampshire home.

Susan Nye

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A RO U N D & A B O U T

By Cassie Horner

Fair visitors enjoy browsing an array of unique handmade items.

Apples & Crafts Fair

A

big highlight of autumn in Woodstock is the Apples & Crafts Fair. This season marks its 49th year and will be held on Saturday, October 9 and Sunday, October 10 from 10am to 4pm at Bailey’s Meadows just off Route 4. There will be about 100 vendors selling a wide range of handmade items, including jewelry, pottery, art, totes, clothing, and food. Most of the vendors are from New England. There will be food trucks and other options for visitors to enjoy on-site food. Last year, the event took place on a smaller scale, reflecting COVID-19 restrictions. This year, safety protocols will be observed, but the fair will be back to its normal size.

The Apples & Crafts Fair is organized by the Woodstock Recreation Center staff and a small group of volunteers. “We are a nonprofit, so this is our largest annual fundraiser,” says Gail Devine, executive director. “This fundraiser is huge in supporting youth programs and kids’ scholarships.” The Rec Center offers programs for youth through seniors.

Offerings include all K through 6 sports, a fitness center, and year-round classes for all ages. They sponsor community events such as a golf tournament in June.

“We take a lot of pride in how we run the fair,” Gail says. “We have a lot of return vendors and a sampling of new ones every year. Vendors always say how well organized we are. There is a high level of visitation from locals and tourists.”

COVID-19 presented lots of challenges for the Rec Center. The facility was closed during the state-mandated period, then reopened with significant restrictions that included limited numbers of participants for programs. Through this difficult time, the staff focused on meeting the needs of the community as best as they could. The Apples & Crafts Fair is especially important this year.

The entry fee for vendors bringing their own pop-up tents is $165 and, for those under the big tent, $215. Admission for the general public is $5; children 12 and under are free.

For more information, call (802) 457-1502.

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Clockwise from above: Zoe Parent displays her handmade jewelry. Other booths feature hand-blown glass, hand-knitted hats, and homemade fudge.

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A RO U N D & A B O U T

Pumpkin Carving Contest

T

Many pumpkin creations will be carved again this year.

he bright orange pumpkins that spell fall and Halloween are perfect canvases for creative folks to design and carve into magical lanterns. The Norman Williams Public Library in Woodstock is once again hosting a pumpkin-carving contest, inviting kids and adults to stretch their imaginations.

“Pumpkin carving is near and dear to my heart because I’ve done fancy pumpkins for the Woodstock Elementary School,” says artist and Youth Services Librarian Adrian Tans. “Anyone is eligible to enter—little kids, families, and local artists. It’s a great way to get people involved “Anyone is eligible for a display in the library foyer.”

The entries are judged by the to enter—little kids, public, who will have a wide vafamilies, and local riety of styles to consider. “One pumpkin done by a young child artists. It’s a great way could pull on people’s heartto get people involved strings. Another might be just spectacular,” Adrian says. for a display in the Options for creating a jack-o’library foyer.” lantern are extensive. “People can get pretty creative with every — Adrian Tans, technique,” Adrian says. They can Youth Services Librarian buy or make stencils to paint a pumpkin. They can cut away the skin so the light shines through beautifully. “It is generally good to start with a plan,” Adrian says. “Once you get into it, you can deviate from the plan and have fun. There are all sorts of crazy pumpkins online for inspiration.” For added fun, contestants can make up a title for their entry.

Adrian will post resources on the library website, normanwilliams.org, and the Facebook page closer to Halloween. It is best to carve the pumpkin close to the drop-off date so it looks fresh.

“Have fun doing a pumpkin as a family,” Adrian says. “I still do this with my 15-year-old son. There is no age limit. It’s a fun, odd thing to do.”

He suggests people clear off their biggest table and cover it with a cheap drop cloth from the hardware store. Another handy item is a big bowl into which the carvers scoop the pumpkin guts. He notes that there are lots of tools that are safe for kids. A key tool is one that is serrated and not sharp.

Many of the pumpkins on display will be lit from inside with a batterypowered candle. Some of the techniques need to be lit up to be appreciated. “I encourage people to check out the display after dark,” Adrian says.

The drop off of carved pumpkins at the library will take place on Monday, October 25. Voting by the public visiting the display will run through Friday, October 29. The winner will be announced on October 30, and carvers can take their pumpkins home that day for their own Halloween decor.

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A RO U N D & A B O U T

Turkey Trot

L

ike many organizations during the pandemic, Zack’s Place in Woodstock was seriously impacted and forced to curtail programs and activities. One of these activities was the Thanksgiving Day Turkey Trot—a fun event and important fundraiser drawing hundreds of participants—that went virtual last year.

As everything eases back to some semblance of normalcy, people look forward to the 15th Annual Turkey Trot, the 5k run/walk (handicap accessible) to be held in person at 10am on November 25

in Woodstock village.

The proceeds support the community enrichment center that offers a free setting during the week for all individuals with special needs to make friends and explore a wide Above: The List family. range of cultural, eduBelow: The start of the 2019 Turkey Trot. cational, fitness, and other programs.

“Zack’s Place is very excited about Thanksgiving morning, which will be the 2021 Zack’s Place Turkey Trot on an in-person event. The virtual event in 2020 was successful with raising over $65,000 for Zack’s Place programs,” says “This year we hope to register over 1,500 people and there is Dail Frates, cofounder of Zack’s Place with her husband Norm Frates. “The nothing more powerful than people coming together on this community support never wavered! special holiday to collectively give and support our nonprofit.”

However, an in-person event is so important because it creates community.

— Dail Frates, cofounder of Zack’s Place This year we hope to register over 1,500

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The McBratney family at the 2019 Turkey Trot.

people and there is nothing more powerful than people coming together on this special holiday to collectively give and support our nonprofit.”

Families often run together, with college students home for the holiday taking part. Some people walk, pushing kids

in carriages. There will be some “satellite participants” from places as diverse as Hawaii, New York City, and Italy.

People are asked to bring a donation for the food shelf.

The run begins at 10am at the Woodstock Elementary School. Participants must be in place when the event starts.

People follow a course that winds through the village, ending back at the

school. An awards ceremony takes place right after the race.

The preregistration fee for the race is $30, due online by November 23 at 5pm.

People who preregister are guaranteed a commemorative T-shirt. The cost after the preregistration deadline is $35. For more information about Zack’s Place and how to register for the Turkey Trot, visit zacksplacevt.org.

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

A Healthy Symbol of Fall

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t’s pumpkin season! You might be planning to carve a jack-o’-lantern for Halloween or decorate your front porch with a big orange beauty, but also consider making pumpkin a part of your diet year-round. Pumpkin is packed with fiber, protein, immune-boosting vitamins A and C, and antioxidants. It contains compounds that support healthy eyesight, encourage glowing skin, and promote heart health.

Fresh foods generally have a higher nutrient content than cooked or canned foods, but that’s not the case with pumpkin. Canned pumpkin is just as nutrient packed as fresh (as long as it’s 100 percent pumpkin with no other ingredients), and it’s far more convenient. Here are a few easy ways to eat pumpkin: • Mix it into your morning oatmeal along with pecans and a touch of maple syrup.

• Stir it into plan yogurt with a drizzle of honey.

• Top pasta with a mix of pumpkin puree, garlic, and parmesan cheese.

• Spread pumpkin puree on tortillas before adding your favorite quesadilla fillings.

• Top your chili with a dollop of pumpkin puree.

• Add a spoonful to your smoothie.

Enjoy Autumn on Your Bike!

I

t doesn’t get any better or more beautiful than autumn in Woodstock, and a bike ride is the perfect way to take in the foliage and the crisp weather. Quiet back roads and trails that traverse tranquil rivers, lovely forests, and covered bridges make the Woodstock area a year-round cyclingfriendly place for bike enthusiasts of any level. Check out the aqueduct trails, the Mount Peg trails, the Ascutney trails, Shelburne trails, and many more!

Visit trailfinder.info to plan your next adventure or simply a leisurely ride around town.

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So Many Reasons to Read

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s the temperature drops, the urge to cozy up with a good book only grows stronger. Aside from pure enjoyment, there are many science-backed reasons to read. Reading improves brain connectivity, aids in sleep, lowers blood pressure and heart rate, helps ward off cognitive decline, increases our vocabulary and comprehension, improves memory, and empowers us to empathize with

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Residents enjoy private apartments in a beautiful setting with superb services and amenities that include healthy, chef-prepared meals; entertainment; gardens; and dedicated resident assistants available 24/7.

others. This fall, add a social element to your reading life once a month and connect with other bookworms through What’s on Your Nightstand?

The Not-a-Book-Club Book Club at Norman Williams Public Library. Chat about the books you’re reading, the books you’ve loved, the books you’ve always wanted to read, and anything and everything about books—the appeal of jackets, the e-book revolution, the elements of great writing, and more. Visit normanwilliams.org for dates and times.

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

Suffer from

Migraines?

I

f you’re among the 12 percent of Americans who get migraine headaches, omega-3 fats may offer some relief.

In a recent study, people who ate a diet high in omega-3s reported shorter and less severe headaches than people who ate a typical American diet, which lacks this healthy fat. “The reduction in headache days per month that we saw was impressive,” says study coauthor Daisy Zamora. “It was similar to what we see with some medications that are being used as migraine preventatives and that’s very exciting.”

To up your intake of omega-3s, include salmon, tuna, herring, and sardines in your diet. Plant-based sources include flaxseeds, walnuts, and chia seeds. Also make a high-quality omega-3 supplement part of your daily regimen.

Get Your Vitamin D

M

ost vitamin D comes from sun exposure, so if the cool fall weather has you spending more time indoors, it’s important to take a vitamin D supplement. Vitamin D boosts your mood and immunity— important concerns this time of year as the daylight dwindles and cold and flu season comes into full swing. It also strengthens bones and muscles and supports heart and cognitive health.

Talk to your doctor about getting your vitamin D level checked, and look for a supplement containing vitamin D3, which is the natural form that your body produces from sunlight.

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Mindfulness and Kids

K

ids tend to sleep less as they approach early adolescence, but new research suggests that loss of sleep isn’t inevitable. A school-based program in mindfulness training, which involves being present in the moment, deep breathing, and yoga movements, helped children not only curb that loss in sleep but also gain more rest than they had before. The study included at-risk kids from low-income communities who are exposed to stressors that can contribute to poor sleep, including food insecurity, unstable housing, and high rates of crime. It followed third and fifth graders for two years. Over the course of the study, kids who received the mindfulness curriculum gained 74 minutes more per night. They also gained 24 minutes of REM sleep, which helps consolidate memories. “We thought it would help, but we were really struck by the magnitude of the results,” says one researcher. “I think the protection against the loss of sleep time is really encouraging.”

A Full Service Event Rental Company photo credit: Amy Bennett Photography

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Whitman Brook Orchard Growing apple trees rooted in the past

By Cassie Horner Photos courtesy of Whitman Brook Orchard

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W

hen Terry Dorman first saw and started walking the old orchard in 1990, it was so enshrouded with overgrowth that some apple trees were hard to find. In spite of or maybe because of the challenges, he was drawn to this beautiful place in the Quechee hills where the orchard had been planted circa 1920 and later abandoned.

Today, 31 years later, this revitalized area of thriving trees is part of a larger property with a total of about 600 trees growing 130 varieties of heirloom apples. It is called Whitman Brook Orchard and was originally part of the once wellknown Quechee Fells Farm.

Hewes crab apple.

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Above: Fruit-laden Hewes, mid-September.

Left: Terry Dorman, pruning, late spring 2021.

“We spent five years restoring the orchard.

Everybody thought I had lost my mind but I knew what I could make it look like. I kept every tree that was alive that could be nursed back to health.”

— Terry Dorman “The orchard and adjacent field were a mess,” Terry says. “It was starting to revert to forest. It had been planted before Calvin Coolidge was in the White House. In 1995, if you were standing at one tree, you couldn’t see the next one. We spent five years restoring the orchard. Everybody thought I had lost my mind but I knew what I could

make it look like. I kept every tree that was alive that could be nursed back to health. Now I move through the orchard and see the same trees in every season. Everything is so magical.”

IN SEARCH OF FARMLAND

Terry embraces a three-pronged work story: orchardist, saver of troubled

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companies, and bread maker. His attraction to restoring the abandoned orchard came naturally to him as the descendant of New England farmers.

“I grew up in Massachusetts on a farm that was no longer farmed. My parents couldn’t afford to keep all the land and sold it off piece by piece,” he says. “I wanted to do the reverse and came to

Above: Golden Russet.

Right: Restored main house barn.

Below: Willing Hands is a Norwich-based nonprofit that works with farms and grocery stores to recover and reuse food for the needy.

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Above: Hewes roasted applesauce.

Left: Mid-fall harvest, Wheelock Block.

“I grew up in Massachusetts on a farm that was no longer farmed. My parents couldn’t afford to keep all the land and sold it off piece by piece. I wanted to do the reverse and came to Vermont to find farmland.”

— Terry Dorman Vermont to find farmland.”

Terry and his wife Sara (who passed away in 2017) arrived in 1980 and bought their property in Quechee in the late 1980s. It evolved to include a 19th century house taken apart in Corinth, Vermont, and put together just off Wheelock Road. A barn, circa 1800, was relocated from Newbury, Vermont.

What intrigued him over and over was the abandoned orchard not far from the house. Finally, he could no longer resist its call to be brought back to prosperity. “I thought this was a practice run, a waystation for me,” he says. “I reached an agreement with Quechee Lakes to take over the orchard.” His connection to the farmland has kept him in

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Vermont. In July 2021, Quechee Lakes Landowners Association members voted to give him a 100-year lease on the orchard, with the option to renew for another 100 years. “My goal is to gift it to some type of public trust,” he says.

Adjacent to the original orchard, he has planted two fields with more than 300 apple trees.

Above: Early fall snow, 1920s Block.

Top right: Early apples, from left: Duchess of Oldenburg, Pomme d’Or, Fameuse, St. Edmunds Russet, and Centennial.

Right: Hewes, Cox, and Roxbury Russet for market.

Online Extra Watch a video on pruning apple trees at www.woodstockmagazine.com.

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From left: Early spring graft. Late-season rind graft. Sorting Hewes to roast.

A LABOR OF LOVE

Most people are familiar with a short list of modern-day apples—McIntosh, Red Delicious, Gala, and Fuji. When presented with a list of old-time varieties totaling 130, apple lovers tend to be astounded. A small sampling features Calville Blanc, Esopus Spitzenburg, Roxbury Russet, Westfield Seek-No-Further, and Cox’s Orange Pippin. Terry names a cooking apple, Wagener, that dates back to 1791. When it

is cooked, it melts and froths, a trait that excels with a firmer apple in a crisp or pie.

Creating orchards with such diversity is a labor of love by Terry that has taken patience and years of exploration as he grows apple trees rooted in the past.

“There are two parts in the decision,” he says. “First I develop a list of varieties that intrigue me. When I know the characteristics, I determine where to put the new varieties in the orchard.” For example, a

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Every day, our caregivers make a difference consideration of location choice is based on an apple variety’s ripening time.

To establish heirloom varieties in his orchard, Terry relies on grafting. To the uninitiated, the art and science of grafting seems like a miracle. The process of grafting is a precise, carefully managed horticultural technique. You start with one variety such as an old McIntosh, embed a scion from another variety so the two grow together, and in three years you are picking the heirloom apple grafted onto the old tree.

for your community.

Whether you need primary care, physical therapy – or even an x-ray – if you live in the Woodstock region, great care is near you at the Ottauquechee Health Center. Our experienced, professional staff of caregivers provide the highest quality care, close to home, in our beautifully renovated health center. And now, even more convenient for everyone, with the addition of the Ottauquechee Pharmacy to the same building, lower level.

Never settle for less than the best care – and you’ll find it right here.

APPLE LOVERS GATHER

Whitman Brook Orchard, while aesthetically beautiful, is designed to serve a practical purpose. Each September, the apples ripen and become a big draw for apple lovers around the region and much farther away who visit the site to purchase fruit they can pick themselves.

“We put a lot of emphasis on the experience of people coming here,” Terry says.

One regular arrives each year from Tennessee. His connection to the orchard is so strong he recently sent Terry a cutting of the Woodstock apple to add to the varieties grown there. A longtime friend and apple lover from Hartland first visited the orchard for Cox’s Orange Pippin, a well-loved variety from the man’s UK birthplace.

Visitors often arrive with a typically narrow, modern idea of their apple preferences. Terry admits to strongly encouraging people to expand their menu. “I push our Hewe’s crab apples on people asking about an applesauce apple,” he says. “It is truly gratifying to have people come back and say, ‘I’ve never tasted anything like it.’” The magic of the orchard comes to light as 21st century apple lovers enjoy an apple dating back to 18th century Virginia.

The 2021 season at Whitman Brook Orchard begins on Saturday, September 11 for weekends through early November. Hours are Saturday, 11am to 4pm and Sunday, 10am to 3pm. For more information, visit whitmanbrook.com.

32 Pleasant Street, Woodstock, VT (802) 457-3030 | MtAscutneyHospital.org/OHC

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Unique Shopping, Dining, and Services

Frameworks Studio of Woodstock

Braeside Lodging

Collective–The Art of Craft 47 Central Street Woodstock, VT (802) 457-1298 www.collective-theartofcraft.com

Open Tue–Sat

908 East Woodstock Road Woodstock, VT (802) 457-1366 www.braesidelodging.com info@braesidelodging.com

Sleep Woodstock Motel

The Yankee Bookshop

Mon Vert Cafe

63 Pleasant Street Barn Woodstock, VT (802) 356-5235

Woodstock’s Unexpected Motel 4324 W. Woodstock Road, Woodstock, VT (802) 332-6336 www.sleepwoodstock.com reservations@sleepwoodstock.com

FH Gillingham & Sons 16 Elm Street Woodstock, VT (802) 457-2100 www.gillinghams.com Mon–Sat 8:30am–5pm Sun 10am–4pm

Mon–Sat 10am–5pm Sun 11am–4pm

12 Central Street Woodstock, VT (802) 457-2411 www.yankeebookshop.com @yankeebookshop

28 Central Street Woodstock, VT (802) 457-7143 www.monvertcafe.com

The Woodstocker Bed & Breakfast

Red Wagon Toy Co.

61 River Street Woodstock, VT (802) 457-3896 www.TheWoodstockerBnB.com

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41 Central Street Woodstock, VT (802) 457-9300 www.redwagontoy.com @redwagontoyco

In and Around Woodstock, Vermont

Actively Purchasing Watches NT Ferro Jewelers 11 Central Street Woodstock, VT (802) 457-1901 www.ferrojewelers.com

37 Central Clothiers

Unicorn

37 Central Street Woodstock, VT

15 Central Street Woodstock, VT (802) 457-2480 www.unicornvt.com

@37centralclothiers

Mon–Fri 9:30am–5:30pm Sat 9:30am–6pm Sun 10:30am–5pm

Mon–Sat 10am–4:30pm Closed Sun

Woodstock Hops N’ Barley 446 Woodstock Road Woodstock, VT (802) 457-2472 www.woodstockhopsnbarley.com Open daily

R.T. Home

Barnard Inn Restaurant & Max’s Tavern

43 Central Street Woodstock, VT (802) 457-5700

5518 Vermont Route 12 | Barnard, VT (802) 234-9961 www.barnardinn.com

Mon–Sat 10am–5pm Sun 12–4pm

Fine Dining prix-fixe Tavern a la carte Weddings & Events

Woodstock, VT W c o

ts o co

Woodstock Scoops Maple Creemees Locally Made Ice Cream, Shakes, Sundaes & More!

20 Central Street Woodstock, VT 12–6pm Daily

Clover Gift Shop

The Blue Horse Inn

“In the very heart of Woodstock Village” 3 Church Street Woodstock, VT (802) 457-9999 www.thebluehorseinn.com

10 Elm Street Woodstock, VT (802) 457-2527 @clovergiftshop Gifts - Home Decor - Apothecary

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Enjoy Woodstock this Fall!

Deirdre Donnelly

~ jewelry inspired by Irish symbols 5 The Green Woodstock, VT Text: (802) 230-7705 www.deirdredonnelly.com

Pizza Chef Route 4 Woodstock, VT (802) 457-1444 Sun–Thu 11am–9pm Fri & Sat 11am–10pm

The Vermont Horse Country Store

5331 South Road, Route 106 South Woodstock, VT (802) 457-HORS (4677) (802) 356-6748 TheStore@vthorseco.com www.vermonthorsecountry.com

506 On The River Inn

Soulfully Good Café

1653 West Woodstock Road 1653 West Woodstock Road Woodstock, VT Woodstock, VT (802) 457-5000 (802) 457-5000 www.ontheriverwoodstock.com www.ontheriverwoodstock.com

67 Central Street Woodstock, VT (802) 457-7395 Soulfullygood.com Facebook & Instagram

The Prince and The Pauper

Splendid Chaos

24 Elm Street Woodstock, VT (802) 457-1818 www.princeandpauper.com

58 Pleasant Street Woodstock, VT (802) 457-7084 www.splendidchaosvt.com

Open for Dinner at 5pm Advance reservations are required starting at 5:30pm

Open Tue–Sat

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P R E S E RV I N G H I S TO RY

Hindsight 20/20 Following Woodstock's Connection to the World

By Cassie Horner Photos courtesy of the Woodstock History Center

L

ooking at the beautiful community of Woodstock today, it is hard to imagine the time at least 1,000 years ago when the land was wilderness.

The only people were Native Americans who traveled across this area— which they considered part of their homeland—following their food sources. The Woodstock History Center’s exhibit Hindsight 20/20 goes back to the wilderness and follows the highlights of the area’s development over 250 years into the present.

Starting with the influences of Native American and early colonial settlers, the exhibit moves through war and peace, industry and entertainment, education and agriculture.

The pace and content of local life don’t only leave a trail of nostalgia but also reflect the place of Woodstock in the wider spectrum. “Local history doesn’t happen in a vacuum,” says Jennie Shurtleff, director of public engagement. “Local history happens in the context of Vermont and worldwide history.”

Picking up passengers at the Woodstock Railway Depot.

mont in 1777 but children remained enslaved until the ages of 21 for males and 18 for females.

Another example of Woodstock’s connection to the world is the impact of visitors coming here for their

“Local history doesn’t happen in a vacuum.

Local history happens in the context of Vermont and worldwide history.”

— Jennie Shurtleff, director of public engagement One example of Vermont’s place in history is its treatment of slavery. Dr. Stephen Powers, a respected doctor, purchased Christopher Molbone for 10 pounds in 1774 and brought him to what would become Vermont.

Adult slavery was outlawed in Ver-

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vacations. This tradition dates back to the 19th century. The Sanatoga/ Dearborn Spring attracted people to its purportedly healing water beginning in 1891. The snowy winters brought in people to ski. A golf course was created in 1895 as a

Top: Dearborn Springs, later known as Sanatoga Springs on Dunham Hill.

Above: Woodward Mill, now Woodstock Recreation Center.

Left: Daniel's Mill complex in West Woodstock.

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P R E S E RV I N G H I S TO RY

Windsor County Fair, now the location of Billings Farm & Museum.

summer attraction. The Woodstock Railway opened in 1875 and made traveling to the town easier.

“Our goal was to provide an overview of Woodstock’s history while highlighting some of the critical events and fascinating people who have played a major role in the evolution of the town,” says Jennie. The exhibit is set up chronologically, with each panel clearly titled so visitors can select topics of special interest to them.

Walking through the exhibit, visitors are struck by how rich the history of Woodstock is and how many intriguing stories have been uncovered. Research for the exhibit took over two years and relied on the extensive collections of the Woodstock History Center, ranging from newspapers and photographs to private historical documents. “As part of our research, we looked at both primary and secondary sources,” Jennie says. “Our primary sources included photographs, letters, diaries, and newspapers. We also conferred with other local historians for their input and guidance on what they felt should be included in the exhibit.”

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find fascinating stories. Woodstock is home to the first ski tow in the United States and boasts six Revere bells. The Green was the 1818 site of the hanging of Samuel Godfrey, who injured a prison warden who died.

Hollywood came to town in 1971 and 1981 for the filming of Dr. Cook’s Garden and Ghost Story.

Surprises popped up even for Jennie as she did intensive research.

“While working on the exhibit, I became fascinated with the local brickyards and pottery works.

While local clay was used for making pottery in South Woodstock and West Woodstock, it was used for making bricks in Taftsville. The Spaulding Brickyard, which was the largest of the brick operations in Taftsville, closed in the 1890s when their vein of clay was depleted.”

Spending time with Hindsight 20/20 leaves guests with a strong sense of the highs and lows, the simplicity and complexity of a New England town. The exhibit helps locals and visitors deepen their understanding of a special community.

The museum is open to the general public Wednesday through Saturday, from 11am to 4pm. Admission is free, and donations are gratefully accepted.

By Kate MacLean Photos by Lynn Bohannon

The

VILLAGE BUTCHER Continuing the tradition of a true family business Left: Cristy and Alex Beram, new owners of the Village Butcher, stand outside the famed location on Elm Street in downtown Woodstock.

Below: Employee Ron McDonald assists local customers with a smile.

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W

hen Alex and Cristy Beram and their two young children left the uncertainty of Boston for their condo in Quechee, it was still the early days of the pandemic and they viewed the move as temporary—finish out the virtual school year, enjoy summer in the Upper Valley, and then back to Boston. But, as we well remember last year, planning in a pandemic is a theoretical exercise, at best.

They, like so many parents, prioritized their children’s safety and as the pandemic dragged on, the Berams decided to stay.

Cristy’s mother moved up from Florida to a condo close by. As the family unit coalesced in the area, Alex and Cristy became more convinced about the idea of living fully in Vermont. Serendipity soon struck when they learned that the Raciots were seeking a new owner of their butcher shop.

Top: Fresh bakery items, such as cherry and apple pies, are made daily on-site in the newly expanded full kitchen.

Above: Meat from local farms as well as house-made marinades and sausages complete the butchery offerings.

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George and Linda Raciot, as most readers of this magazine well know, are pillars of the community, serving as the Village Butcher in that storefront on Elm Street for more than three decades. George had apprenticed for his father beginning in 1957 when his dad ran the butchery in a storefront on Central Street. The most recent incarnation was a family affair with both of Linda’s sisters working alongside the couple. In a world where local butchers had all but disappeared, the Village Butcher, next to the indefatigable F.H. Gillingham & Sons general store, is a testament to a community that values the ethic of small business.

CONTINUITY PLUS A FRESH PERSPECTIVE

There were reportedly others interested in the butchery, but the Raciots saw something in Alex and Cristy that felt right, and in January the business was sold. Taking advantage of the quiet season and of prevaccinated times, the new owners set to work reimagining the interior with the help of the local design team from Middlebury, IMHOTEP. Carefully navigating a respect for their predecessors while acknowledging the need for a light modernization, the couple set to work building a full kitchen in the basement and updating the shop space. The papered windows

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The Berams tapped local Vermont design firm IMHOTEP to reimagine the interior of the space.

tantalized passersby as the unveiling drew closer. Memorial Day weekend the papers came off and, as though they’d been there for years, the new owners were embraced by veteran patrons, and foot traffic has been a steady stream ever since.

Alex and Cristy aren’t your typical butchery owners, and Alex readily admits he is far from a butcher himself.

When the couple was in the early stages of considering the purchase, Alex says he had long conversations with Josh Coyle. Josh had worked with George at

Clockwise from top: Owner Cristy Beram, right, assists customers with the help of Vicky Cook (left).

A selection of house-made dishes made by Chef Jill Hastings. Josh Coyle, butcher, at work on a custom meat order. Customers continue to gather out front of the shop on any given day.

Online Extra Discover the store's special offerings for Thanksgiving at www.woodstockmagazine.com.

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Above: Shelf items include a variety of local vendors as well as a healthy offering of maple syrup, seasonings, and more.

Right: The team gathers outside the Village Butcher. From left: Bebe Stoddard, Cristy Beram, Alex Beram, Josh Coyle, Ron McDonald, Jill Hastings, and Vicky Cook.

the Village Butcher since he was 18. “Josh is a real story of apprenticeship that you don’t hear about anymore; you have a highly skilled trade and the opportunity to work with somebody (George) who is a master of their craft.” Alex and Cristy were grateful to have the interest and commitment of Josh to stay on as head butcher, and that was integral in moving the sale forward. Josh has been serving the community for two decades, and the continuity of his craft helps make the transition of ownership even smoother.

OLD AND NEW FAVORITES

Visiting the Village Butcher in 2021 may be a slightly different visual experience than it had been all those years before, but the Berams purchased the trove of George’s recipes. You can still find the house-made

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Discover the Beauty of Pure 24kt Gold

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donate. volunteer. make an impact.

The pandemic has increased hardships for many.

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Top: The newly expanded cheese selection comes courtesy of house expert Vicky Cook.

Above: A longtime house favorite, the rotisserie chickens remain a big hit.

Upper Valley Haven 713 Hartford Ave., White River Jct., VT 05001 • 802-295-6500 • UpperValleyHaven.org

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Locals continue to enjoy gathering in front of the Village Butcher. The Berams refreshed the shop's façade with the help of Otter Creek Awnings.

Owner Alex Beram greets customers as they enter the shop.

sausage links that George used to make, and cherry pies and the beloved rotisserie chickens. With the expansion to a full kitchen, you can now find new additions like the marinated steak tips and a whole host of to-go meal options from potato salads and roasted veggies to quiches and tortes.

Butcheries are seeing a bit of a comeback throughout the region. The Brownsville Butcher & Pantry has been under new and celebrated ownership for several years, and the recently opened Roma’s Butchery in Royalton is the latest addition to a growing field. An ancient craft and a key link in the production line, butcheries are finding renewed interest after so many years of American consumers separated from the provenance of their food.

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Alex and Cristy are continuing the tradition of a true family business that the Raciots had exemplified. Cristy’s mother, Bebe Stoddard, is now head baker at the shop and the couple’s children are regular fixtures as family and work swirl together.

Alex values what he describes as “an opportunity for us, as a family, to build something together.” The Raciots may have retired, but it is a family affair once more on Elm Street in Woodstock.

The Village Butcher 18 Elm Street Woodstock, VT villagebutchervt.com To keep up with the Village Butcher, visit them on Instagram @thevillagebutcher.

Top: Custom-made sandwiches continue to be one of the Village Butcher's main attractions.

Above: The Berams pared down the wine selection and now focus on unique and sustainable offerings with the help of restaurant owner and wine expert Haley Fortier.

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Shop, Dine, and Explore Quechee This Fall

Perfect Fur Daycare and Salon Quechee Gorge Village, Route 4 Quechee, VT (802) 369-2966 www.perfectfursalon.com Visit us on Facebook Dog Daycare Open Tue–Sat Mon–Fri 8:30am–5pm, Sat 8:30am–4pm

Shepard Interior Selections 9295 East Woodstock Road Route 4 Quechee, VT For appointments call (802) 457-1116 or email Eleanor@shepardvt.com

Quechee Cuts 6985 Woodstock Road Quechee, VT (802) 291-2648 Mon 9am–2pm Tue, Wed 9am–4pm Thu 10am–6pm, Fri 9am–4pm Sat 9am–12pm

The Quechee Inn at Marshland Farm Restaurant and Tavern

1119 Quechee Main Street Quechee, VT (802) 295-3133 www.quecheeinn.com

Radiant Wellness Massage

Massage Eminence 6985 Woodstock Road Quechee, VT (802) 249-4751 www.massageeminence.com 7 days a week 9am–6pm

Professional Therapy in a Tranquil Setting

Dr. Randy Schaetzke, DC, DIBAK

Farmhouse Professional Building 176 Waterman Hill Road, Suite 3 (on Route 4) Quechee, VT (862) 205-1678 www.RadiantWellnessMassage.net

6985 Woodstock Road, Route 4 Quechee, VT (802) 296-6030 www.doctorrandy.com

Public House Pub Public House Diner Route 4 Quechee, VT (802) 295-8500 www.publichousevt.com FB: PublicHouseVT | PublicHouseDiner

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Wholistic Health Services of Vermont

Skinny Pancake 7161 Woodstock Rd Quechee, VT (802) 291-6111 www.skinnypancake.com IG: @skinnypancake FB: SkinnyPancakeQuechee

Shop, Dine, and Explore Quechee This Fall

Quality Inn

Quechee Home

5817 Woodstock Road Route 4 Quechee, VT (802) 295-7600 www.qualityinnquecheegorge.com

Quechee Gorge Village Route 4 Quechee, VT (802) 281-6274 Open daily 10am–5pm

The Vermont Spot

Antiques Collaborative 6931 Woodstock Road Quechee, VT (802) 296-5858 www.antiquescollaborative.com

Quechee Gorge Village Route 4 Quechee, VT (802) 281-6274 Open daily 9:30am–5:30pm

Thu–Tue 10am–5pm

This Fall Support Quechee Businesses! shop • eat • play • buy and enjoy local

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P RO F I L E S

What’s the

Good Word?

Get to know Adrian Tans of the Norman Williams Public Library

By Pamela Brown Photos by Lincoln Bond

Y

ou might be familiar with Adrian Tans, the talented artist behind the uplifting seasonal scenes on the “Woodstock Town Smiler” message board in the village center, but now he’s making a name for himself as the new youth services librarian at the Norman Williams Public Library. “The whole library staff, including myself, are so grateful to be able to share more about the library,” says Adrian, a fine artist and children’s book illustrator who is also actively involved in the community, spearheading the Vermont State Snow Sculpture Competition, designing for productions at Pentangle Arts, coordinating numerous fine-art exhibits at Artistree Community Arts Center, and more. Now, at the library, he’s donning another hat providing his talents in cataloguing, providing reading recommendations, and

Adrian has his hands full shelving in the children's room.

maintaining the youth-focused social media for patrons and visitors.

“I was so excited when I heard that NWPL was looking for a new children’s librarian and even more so when they decided to welcome me on board! The library here in Woodstock was the place where I would first come to feel really comfy upon moving to town in 2008,” he explains. “I was illustrating

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children’s books at the time and would go there to look through the illustrations, find inspiration, do research, and take out audiobooks to listen to while I worked in my studio. It was also a delight to watch my kids start young here at this library making discoveries, having fun, and being happy in the space.” For Adrian, the library quickly became a place of comfort

and joy for himself and his family, a feeling he wants to foster in others. “My memories of visiting my hometown library in Newburyport, Massachusetts, are still vibrant, with its spiral staircases and dark nooks (it was a very old building). I appreciate having the opportunity to foster in others that creative feeling of discovery and a bit of mystery I felt when I was young.”

Adrian shares more about himself and his work at the library.

PB: When did you get your first library card?

AT: I’ve had a library card ever since I can remember. When you’re young and don’t really have many things that connect you with the world outside of your home, a library card can really make you feel like you’ve arrived.

It’s kind of like a white, sandy Caribbean beach in that way— someday I plan to just sit there and enjoy.

PB: In today’s world of Amazon, how do you keep the library spirit alive?

AT: There’s nothing quite like exploring through actual books with your hands and your eyes. The children’s room at the library is also a place where experiences happen!

There’s a variety of them available there that are not with Amazon, etc., beginning with speaking with an actual person about what you’re looking for or sharing your thoughts about what you liked or didn’t like about your stack of returns. Also, special events and guests, the fun things tucked away among the books that add a little character and creativity to the experience, the

fish tank for the little ones, and the virtual-reality headset we recently acquired for the older ones. And of course, the perennial favorite— story time! These are just some of the reasons why people continue to come and join the collaboration that keeps the library spirit alive as an essential part of their community.

PB: Book or Kindle?

AT: Book, for sure.

PB: Bookmark or dog-ear?

AT: Bookmark.

PB: You handle social media for the library. Is technology your friend or foe?

AT: I appreciate all the things technology can do to broaden our experience. Social media can be a fun, concise way to get an idea across to people who can

PB: What’s your favorite spot in the library?

AT: My favorite spot is the reading room to the right when you enter.

While the entire building is just lovely with its woodwork, lighting, windows, and high ceiling, the reading room has a charm that is unique. To be candid, I don’t actually go in very often, but sometimes I’ll poke my head in and just appreciate that it’s there.

Right: Adrian shelves picture books.

Below: Each week, Adrian writes a new trivia question along with the location of a book where the answer is hidden. He also posts the trivia questions to Instagram.

“My memories of visiting my hometown library in Newburyport, Massachusetts, are still vibrant . . . I appreciate having the opportunity to foster in others that creative feeling of discovery and a bit of mystery I felt when I was young.”

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P RO F I L E S

“Wherever possible I try to add a little extra creative energy into the aesthetic of the children’s room library space. I think it’s important to have a place where it’s okay to just sit and think or to be encouraged to let your mind wander.”

Above: The virtual reality Oculus headset allows the community to experience this new technology as well as use it as a learning tool.

Right: A folded book art piece (The Audacity of Hope by Barack Obama) created by local artist Luciana Frigerio.

access it at their convenience—a great tool. However, it’s no secret that technology can at times be frustrating, especially when becoming familiar with something new. It can be distracting and suck us in or demanding and fill us with an urge to run far away. That said, there are some amazing tools available. For example, I acquired an Oculus virtual reality headset for the library so patrons could access this new and exciting technology.

Also, I am a huge fan of audiobooks as I can listen while my hands and eyes are busy with something else.

Through my library membership I listen to books all the time on my phone through an app called Libby.

I love it!

PB: What is your all-time favorite children’s book and why?

AT: I just love Toot & Puddle by Holly Hobbie. It’s the story of two friends, one adventurous and one a homebody. The adventurous one, Toot, heads out on a round-theworld trip sending home postcards of his travels. Meanwhile, the reader follows the at-home adventures of Puddle over the course of the year. It’s just lovely. And the art is fantastic, the different light in places and of the times of year and of day are perfect.

PB: What’s the last book you read?

AT: It was a YA mystery about a young Sherlock Holmes (I’m a big Holmes fan) and an imagining of where and from whom he began to learn his methods. I liked it. I’d recommend it to younger readers who like mystery and, of course, Sherlock. I’d like to add a plug for another recent read—this year’s winner of the Vermont Golden Dome Book Award, Charlie Thorne and the Last Equation by Stuart Gibbs. A really great, smart adventure.

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PB: How many books do you have on your bookshelf at home?

AT: I have a room in my home that we just call “the library.”

PB: How do your talent as an artist and position as a librarian complement each other?

AT: Wherever possible I try to add a little extra creative energy into the aesthetic of the children’s room library space. I think it’s important to have a place where it’s okay to just sit and think or to be encouraged

to let your mind wander. Some environments are better than others for doing that. It’s also fun to put some effort into the handmade signage and the chalk drawings made on a blackboard on which I write a weekly trivia question. I look forward to seeing what small evolutions and mini innovations within the space will occur. Aside from that, I suppose curiosity, attention to detail, and an enthusiasm to connect and make connections would be other ways that being an artist intersects with the work of a librarian.

PB: What famous author would you invite to dinner and why?

AT: I think Tom Robbins would be a fun dinner guest. I imagine he’d come armed with a cheesecake from Junior’s Deli on Flatbush Avenue in Brooklyn and a headful of zingers. As far as children’s books authors go, I would have loved to meet Maurice Sendak.

Probably not the rollicking good time that Tom Robbins might be, but Sendak seemed a true artist with depth and wisdom who raised his genre to new heights. I don’t think he would bring a cheesecake though.

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PB: What inspires you daily?

AT: The sky and the weather are constant sources of inspiration for me. The weather makes me feel alive, regardless of the time of day or time of year. It’s always present, always changing, and, living here in Vermont, often varied. Gusty days; beautiful blue skies; driving rains; heavy, thick, wet snows or light, drifting flurries; full moon or no moon; and, of course, those wonderful electricblue evening skies. It’s always there and completely unconnected to anything personal. It’s just happening, and I find that to be a great source of inspiration.

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CHASING ELK A New Englander goes big-game hunting in the Rocky Mountains Story and photos by Lisa Ballard

T

here are a few things you need to know about me and hunting. First, I did not grow up with guns. My family had only one, a BB pistol that my dad used to keep the neighborhood dogs away on trash day. Second, I started bird and duck hunting in Vermont and New Hampshire in my 20s because I loved tromping around outdoors, watching the dogs work, and eating what we harvested. The closest I ever came to big-game hunting was a venison dinner at a friend’s house. And third, I had never looked through a scope or pulled the trigger on a rifle. One uses a shotgun for birds. Then my sweetheart Jack invited me to go elk hunting in Montana.

I said yes, of course. Though I had never harvested a deer in New England, elk hunting in the Rocky Mountains was one of those life-list experiences for avid whitetail hunters. What a memorable adventure I got myself into!

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Above: A bull elk with a mouthful of grass pauses at the edge of the timber.

Opposite: An elk hunter leads his horse across a mountain meadow.

Inset left: Two successful elk hunters head back to camp with their horses loaded with meat.

Inset right: The author glasses for game.

THOUGH I HAD NEVER HARVESTED A DEER IN NEW ENGLAND, ELK HUNTING IN THE ROCKY MOUNTAINS WAS ONE OF THOSE LIFE-LIST EXPERIENCES FOR AVID WHITETAIL HUNTERS.

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Left: A hunter moves quietly through a stand of aspen trees in newly fallen snow.

Below: A wall tent serves as a cabin at a traditional elk camp.

“TRADITIONAL” FOR AN ELK CAMP IN THE NORTHERN ROCKIES MEANS A SMALL ENCLAVE OF CANVAS WALL TENTS THAT SERVES AS A BASE CAMP. THE CAMP

Elk season in Montana always opens the third weekend in October. Jack’s family has set up a traditional elk camp every year for more than six decades in the Snowcrest Mountains in south-central Montana, west of Yellowstone National Park and south of the infamous ghost town, Virginia City.

“Traditional” for an elk camp in the northern Rockies means a small enclave of canvas wall tents that serves as a base camp. Our camp included a huge cook tent, a couple of medium-sized sleeping tents, and one small tent for just Jack and me. Several horses grazed behind these temporary but sturdy fabric cabins. Tack hung from the sides of the cook tent, which also served as the congregating spot for repairing gear, planning the next day’s strategy, and, each evening, rousing games of cribbage.

The camp was off the grid, but not without its creature comforts. A propane lantern hanging from the center

beam cast a warm light around the cook tent. The other tents were lit by batterypowered lanterns. And we each had a headlamp.

We even had a shower! Just one for the week, on the fourth day. In the corner of one of the bunk tents, Jack roped a shower head to one of the support poles inside the tent. The shower head connected to a battery-powered hotwater-on-demand pump and five-gallon water jug. The mat from the back of his Ford Expedition served as the shower floor. It was glorious to have hot water and feel clean for a few hours.

The overnight lows commonly dropped into the single digits, but the tents were cozy. Each one had a woodstove. In fact, the first task after putting up the tents was chopping a sizeable supply of firewood from the dead, fallen timber around the camp. In addition, we slept in cots on top of two-inch pads and inside thick fleece-lined sleeping bags.

Eating well was also part of the tradi-

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tion. Each morning, even though we had to be up by 3am, we filled our bellies with eggs, pancakes, hash browns, toast, and fruit. Dinner was a drawn-out affair, with entrees like fresh salmon, steaks, shrimp, and at least one elk loin to get us excited to fill our freezers again. The dessert choices—various pies, cakes, cookies, and puddings—put my sweet tooth over the top. There was also a plentiful supply of wine, beer, and whiskey. I could have spent the entire time eating, hanging out in the tents, talking to other hunters who wandered by, and playing cribbage. Jack’s 90-year-old Uncle Tom, who had started the camp with his two brothers, did just that, but this was elk camp, which meant hunting elk for the rest of us.

THE HORSE WRECK

Morning at elk camp began during the night. After breakfast, we saddled the horses by headlamp, then headed into higher country. The Snowcrest Moun-

TRAVEL PLANNER For a Montana hunting license and more information on elk hunting for nonresidents, go to fwp.mt.gov/hunt. Note: You will need proof of passing a hunter education course in Vermont (or wherever your home state is).

Most first timers go with an outfitter. To find the right one for you, contact the Montana Outfitters and Guides Association at www. montanaoutfitters.org.

Bring layers and warm clothing, including camo or dull-colored outerwear. Temperatures can range from zero to 60 degrees depending on the day.

Sturdy, insulated, GORE-TEX hiking boots, such as Lowa’s R-8 GTX Thermo, are a must! You can ride a horse in them, and they provide good support and protection in rough terrain and if there’s snow.

To learn more about elk and other western big game animals, check out the book Large Animals of the Rocky Mountains by Jack Ballard (Falcon, 2018).

Top: A bull elk lifts its head as a light snow falls.

Inset: An elk hunter heads to higher country on horseback.

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THE SNOWCREST MOUNTAINS TOP OUT AT 10,581 FEET, NOT LOFTY BY ROCKY MOUNTAIN STANDARDS, BUT SHORT OF AIR FOR A NEW ENGLANDER.

Above: Two hunters search for elk above tree line.

Top inset: The author looks for signs of elk.

Bottom inset: A bull elk beds down in the timber during the daytime.

tains top out at 10,581 feet, not lofty by Rocky Mountain standards, but short of air for a New Englander. Few trails penetrate this wild, remote area, a combination of national forest, state land, and private property. (We passed through one of Ted Turner’s bison ranches, along the Ruby River, en route to the camp.)

The horses were a welcome mode of transportation on what would otherwise be a half-dozen miles and a couple thousand vertical feet of hiking with a pack and a rifle.

The trade-off was frostbite. There is nothing colder than sitting on a horse in a gnawing wind atop a snowy ridge before the sun comes up.

Bundled in an oversized hunting jacket, with two hats under a down hood, I hardly

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noticed the stands of Douglas fir, aspens, and spruce as I bounced along atop Swig, a mature gelding that spend his summers at a dude ranch giving trail rides. Frozen and half asleep, I focused on Jack, just ahead of me, ducking under random low branches and periodically trotting to catch up.

Swig had a way of lollygagging when the path got steeper. He slipped now and again, slowing his steps even more.

A slight poke with my heels perked him up but only briefly. We fell into a dysfunctional rhythm, him slowing to a snail’s pace, me bumping his ribs, him nearly bouncing me off the saddle for a half-dozen steps, and then slowing to a crawl again.

At one point, my headlight illuminated a game trail that dipped sharply to a wide, shallow stream and then rose gradually on the other side of it.

Several small logs crisscrossed the path. Swig descended in a controlled skid, stopping at each log. Using his front legs to sense each obstacle, he carefully stepped over the logs then clomped across the water. On the far shore, he suddenly lurched, his back left leg losing purchase in the mud.

“He’s going down!” shouted Jack’s cousin behind me, as he quickly reined his horse out of the way. Swig listed to the side. I tried to jump off fearing the crush of 1,000 pounds of horse rolling onto me. My body and legs cleared the falling beast, but the heel of one foot caught in a stirrup. The startled horse found its footing again, then lurched ahead, dragging me by the heel. Luckily Jack’s horse blocked the narrow game trail only a few yards ahead. Swig stopped as quickly as he had bolted.

“Are you okay?” asked Jack, steadying Swig. “I’m fine,” I replied, shaken and embarrassed by my horse wreck.

“I’ll walk the rest of the way.” “If you want to get to the bull pasture by shooting time, you had better ride,” said Jack. I reluctantly got back on Swig, continuing up the trail. I was covered with mud and miserable.

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THE BULL PASTURE

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About an hour later, we dismounted in a small clearing. The eastern horizon glowed with the first hint of dawn. My horse mishap had cost us precious time en route to where we planned to hunt that morning, and it was opening day, my best chance at harvesting an elk.

“We need to move quickly,” pressed Jack, tethering his mare to the trunk of a fir tree. “Take only your gun and a small pack. We’ve got a stiff climb.”

Jack and I sprinted up a steep grade through some loosely spaced trees in a race against the sun. Through the silhouetted tree trunks, I sensed an elongated meadow to our left, the “bull pasture,” so nicknamed because Jack and many of his relatives had taken large elk from this opening in the montane landscape. At dawn and at dusk, elk often emerged from the timber to graze the wild grass and forbs on this high, hidden meadow.

Near the top of the meadow, we sat on the ground to see if any elk would appear. Each breath was a shallow gasp, and my heart pounded through my ears after our brisk climb from the horses. The ground fell away so steeply that I couldn’t see more than 50 yards down the slope.

“Be ready,” whispered Jack, as the first rays of sunshine touched the Bull Pasture. Be ready? At 9,000 feet, if I had to shoot at that moment, I doubted I could calm myself quickly enough to hold the crosshairs steady, but no bull appeared. I scanned the meadow intently looking for elk as the day brightened, but my concentration waned as the sun crept higher into the big Montana sky. An hour passed, then another, without any elk wandering into the bull pasture.

SUCCESS AFIELD

“Elk!” whisper-shouted Jack, jabbing my thigh. I had unknowingly dozed off. Instantly alert, I shouldered the gun as a cow elk walked across the meadow just below us. Two seconds

later, she disappeared below a shallow roll in steep terrain, unscathed.

“Why didn’t you shoot?” asked Jack.

“I needed more time to get ready,” I replied, feeling my inexperience. “By the trees!” nudged Jack, pointing to a small opening in the timber to our right. Another cow elk trod purposefully into the meadow intending to follow the first one. She paused for a moment, then turned, perhaps sensing us, to retreat back into the trees. I pulled the trigger.

“Nice shot!” exclaimed Jack, giving me a warm hug. My eyes welled with tears as the adrenaline subsided and a sense of happiness and relief overwhelmed me. A couple hours later, we walked into our camp with about 160 pounds of elk meat in Swig’s paniers (saddle bags). I’ve never felt such exhaustion and joy at the same time. Uncle Tom emerged from a tent to get the full story, which Jack told, thankfully leaving out my falling asleep as I stood proudly by Swig. “Congratulations!” beamed Uncle Tom, giving me a hug, “First elk of the camp!”

And the first successful big-game hunt of my life. That was a decade ago.

Since then, Jack and I have traveled to elk camp every fall. Sometimes we bring home an elk, and other times we don’t. Sure, I wanted to shoot an elk that first year, but I’ve come to realize, elk hunting in the Rocky Mountains is about much more than downing an animal. It’s about time with family, unplugging, and getting away, really far away. Nothing recharges a person more than gazing at a glorious panorama from the door of a wall tent or an alpine meadow and being totally immersed in that untamed environment.

This year, my brother will come to elk camp. He has never hunted big game before. Is bringing home a big bull elk a goal for him? Sure. But it’s the total experience that’s the real reason he’s coming.

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

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SEASONAL FOODS

— By Susan Nye —

Everything Old Is New Again Reimagining traditional fall ingredients

N

ew England shines in the fall, and not just because of the beautiful foliage. Farm stands are stacked high with some of our favorite traditional fruits and vegetables. Drawn to the cozy warmth and comfort of hearty dishes bubbling in the oven, everyone gathers in the kitchen. As much as we love our New England traditions and cuisine, a small tweak

here and a little twist there are always welcome. Fragrant herbs and spices add a bit of excitement to old favorites.

Even the staunchest traditionalist will appreciate your culinary creativity.

As September rolls into October and November, consider all the wonderful local ingredients you can transform in your kitchen. Bring new life to cranberries with red wine and rosemary. Perfect with your

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Thanksgiving turkey, this cranberry sauce with a twist is also delicious with duck and pork. You’ll want to serve it throughout the fall. Tahini adds wonderful, new flavor to any roasted vegetable. Try it soon with roasted squash. Finally, homey apple crisp is no less homey and incredibly delicious with maple syrup and fresh ginger.

Happy cooking, happy autumn, and bon appétit!

Duck Breast with Red Wine Cranberry Sauce Serves 8 –10 2½–3 lb boneless duck breasts

constantly, bring to a simmer. Reduce the heat and simmer until reduced by about a third. Whisk in the butter and continue whisking until slightly thickened.

5

Slice the duck, arrange the slices on a serving platter or individual plates, drizzle with the red wine sauce, and serve with Red Wine Cranberry Sauce.

1 cup dry red wine

2 garlic cloves, minced

1 Tbsp Dijon mustard

Red Wine Cranberry Sauce

2 sprigs fresh rosemary

Ma k e s a b o u t 4 c u p s

2 sprigs fresh thyme

1 bag (12-oz) fresh cranberries (about 3 cups)

Kosher salt and freshly ground pepper to taste

1 cup brown sugar

1 cup chicken broth

½ cup dry red wine

2 Tbsp cognac

Juice and zest of 1 orange

2–3 Tbsp cold butter, cut into small pieces

Red Wine Cranberry Sauce

½ tsp cinnamon

1

½ tsp allspice

Lightly score the duck breasts through the skin, but not into the flesh, in a crosshatch pattern. Put the wine, garlic, mustard, rosemary, and thyme in a shallow bowl or glass baking dish, season with salt and pepper, and whisk to combine. Add the duck and, turning 2 to 3 times, marinate in the refrigerator for at least 4 hours or overnight.

2

½ Tbsp minced fresh rosemary

¼ tsp kosher salt Pinch cloves Pinch freshly ground black pepper ¾ cup chopped walnuts, toasted

1

Remove the duck breasts from the marinade and shake off any excess. Put the marinade, chicken broth, and cognac in a saucepan, bring to a boil over medium-high heat, and continue to boil for 2 to 3 minutes. Strain the mixture through a fine-mesh sieve and set aside.

Put the cranberries, brown sugar, red wine, orange juice and zest, rosemary, and spices in a saucepan. Bring to a simmer over medium-high heat, reduce the heat to low, and continue simmering until the cranberries pop and the sauce is thick and syrupy, 20 to 30 minutes.

3

2

Heat a large skillet over medium-high heat; add the duck, skin side down, and cook for 5 minutes. Turn and cook 5 minutes more. Transfer the duck to a cutting board and loosely cover with foil.

4

Make a red wine sauce: drain the excess duck fat from the pan, add the strained marinade mixture, and, whisking

Cool to room temperature, add the walnuts, and stir to combine.

Best if made ahead, covered, and refrigerated until ready to use. Bring to room temperature before serving. Cover and store leftovers in the refrigerator.

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SEASONAL FOODS

Roasted Butternut Squash and Onions with Tahini Drizzle Serves 8 1½ tsp cumin ¼ tsp smoked paprika Kosher salt and freshly ground pepper to taste 1 tsp dried thyme ¼ cup olive oil ¼ cup apple cider vinegar 1 tsp or to taste sriracha or your favorite hot sauce 3 lb butternut squash, peeled, seeded, and cut into bite-sized pieces

Tahini Drizzle Ma k e s a b o u t 1 c u p 3 cloves garlic ¼ cup chopped fresh parsley Juice and zest of 1 lime 2–3 Tbsp apple cider vinegar Kosher salt and freshly ground pepper to taste ¼ cup tahini ¼ cup extra-virgin olive oil ¼ cup water

1

Put the garlic, parsley, lime juice and zest, and vinegar in a small food processor, season with salt and pepper, and pulse to combine and finely chop.

Add the tahini and olive oil and process until smooth. A tablespoon at a time, add the water and process until smooth and creamy.

2–3 red onions, peeled, trimmed, and cut lengthwise into 8 wedges Tahini Drizzle ½ cup chopped and toasted pistachios

1

Preheat the oven to 425°. Put the spices and thyme in a large bowl and whisk to combine, add the olive oil, vinegar, and sriracha, and whisk again. Add the squash and toss to coat. Leaving any extra oil, vinegar, and spices in the bowl, transfer the squash to a sheet pan, spread in a single layer, and roast at 425° for 10 minutes.

2

Let the drizzle sit at room temperature for 30 minutes or longer in the refrigerator to combine the flavors. Bring to room temperature before serving.

2

While the squash roasts, put the onions in the bowl, add more olive oil and vinegar if necessary, and toss to coat.

Add the onion to the squash, toss to combine, and spread in a single layer. Return to the oven and roast until tender, 10 to 15 minutes more.

3

To serve: transfer the vegetables to a serving platter or individual plates, drizzle with tahini sauce, and sprinkle with pistachios.

Can be made a few days ahead. Cover and store leftovers in the refrigerator.

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Maple-Ginger Apple Crisp Serves 8 Crumble Topping (recipe follows on next page)

2 Tbsp butter

5–6 large, firm tart apples, peeled and chopped

1 cup raisins

1 2-inch piece fresh ginger, peeled and minced

1 tsp cinnamon

¼ tsp salt ¼ tsp nutmeg ½–¾ cup (more or less depending on your sweet tooth) maple syrup

2 Tbsp calvados, applejack, or rum

1

Make the Crumble Topping.

Refrigerate the topping while you prepare the fruit.

2 3

Preheat the oven to 350°. Generously butter a 2-quart baking dish.

Put the apples, raisins, and ginger in a large bowl, sprinkle with the spices, and toss to combine. Drizzle with maple syrup and calvados and toss again until well combined.

4

Transfer the apples to the prepared baking dish and sprinkle with Crumble Topping. Put the dish on a baking sheet to catch any drips and bake for 1 hour or until the top is brown and the apples are tender and bubbly. Serve warm with vanilla or ginger ice cream.

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SEASONAL FOODS

Crumble Topping ½ cup flour ½ cup brown sugar ½ tsp salt ½ tsp cinnamon ½ tsp ginger Pinch nutmeg 6 Tbsp (¾ stick) cold, butter, cut into small pieces ¾ cup quick-cooking oatmeal Put the flour, brown sugar, salt, and spices in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the oatmeal and continue pulsing until the topping comes together in little lumps.

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Chef’s tip: make a double, triple, or even quadruple batch of Crumble Topping and freeze the extra. When you need dessert in a hurry, simply prep the fruit and sprinkle with topping. Your crisp is in the oven in minutes.

HAPPENINGS

Fall 2021

SEPTEMBER | OCTOBER | NOVEMBER October 24

A Family Halloween Billings Farm & Museum BILLINGSFARM.ORG

Online Exhibit: Character: Unforgettable People of Woodstock An ongoing exhibit featuring some of the unforgettable people who have made Woodstock such a special place throughout its history. Several profiles are on display at the museum; we will continue to add individuals from the physical exhibit to our online version.

Woodstock History Center WOODSTOCKHISTORYCENTER.ORG

Exhibit: Fan-tastic A display of 40 fans from our collection covering 1770 to 1930, including a Chinese brise fan that is double carved, a telescoping fan, vanity fans, and a signed Duvelleroy fan.

Woodstock History Center WOODSTOCKHISTORYCENTER.ORG

Exhibit: Contributions and Sacrifice

Exhibit: Hindsight 20/20

Explore the contributions and sacrifices made by both soldiers and civilians during World War II through a variety of media and artifacts, including the stories of nine young Woodstock men who never returned home.

Woodstock History Center

This exhibit highlights some of the many pivotal events and people in Woodstock’s social, natural, political, and economic history and place them within the context of Vermont’s and the nation’s history.

Woodstock History Center

WOODSTOCKHISTORYCENTER.ORG

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HAPPENINGS

Pentangle Arts 31 The Green, Woodstock, VT (802) 457-3981 WWW.PENTANGLEARTS.ORG

September 28 The Nature Makers

October 28–30 Seth Stewart Dance Intensive

In a world increasingly dominated by humans, three teams of wildlife conservationists go to extraordinary and seemingly unnatural lengths to try to save three threatened species in the American heartland. Stunningly photographed in the Grand Canyon and on the American prairie, The Nature Makers follows rugged biologists who’ve deployed helicopters, giant bulldozers, and a host of human tools to defend wild nature.

To register for the free screening, visit thenaturemakers.eventbrite.com.

October 25–29 The River and the Wall The River and the Wall follows five friends on an immersive adventure through the unknown wilds of the Texas borderlands as they travel 1,200 miles from El Paso to the Gulf of Mexico on horses, mountain bikes, and canoes.

To register for the free screening, visit riverandthewall. eventbrite.com.

Seth Stewart comes to Pentangle Arts for an exclusive three-day dance/theater intensive. Seth is best known for his Broadway roles as the Marquis de Lafayette and Thomas Jefferson in the Tony award–winning musical, Hamilton.

This unique workshop will help kids celebrate their artistic spirit.

Ages 12–19, all experience levels welcome.

Town Hall Theatre, 4–8pm

October 30 Seth Stewart’s Women’s Master Class Join us for a special, limited-edition master class with Broadway star Seth Stewart! Ladies 22 and over are invited to be part of this unique signature event as we explore dance themes inspired by Seth’s love of creative movement.

Town Hall Theatre, 6–7:30pm

November 22–26 Uranium Drive-In Uranium Drive-In follows a proposed uranium mill in southwestern Colorado—the first to be built in the US in 30 years—and the emotional debate pitting a population desperate for jobs and financial stability against an environmental group based in a nearby resort town. Without judgment, both sides of the issue are brought to life in heart-wrenching detail as the film follows conflicting visions for the future.

To register for the free screening, visit uraniumdrivein. eventbrite.com.

The River and the Wall

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September 17, 24, October 1, 8, 15, 22, 29, November 5, 12 Qigong with Gerry Sandweiss Norman Williams Public Library, 8:30am NORMANWILLIAMS.ORG

September 18–October 20 Photography Exhibit: Voices from the Land by Jim Westphalen September 25 Lindsay & Her Puppet Pals Artistree, 10am ARTISTREEVT.ORG

Billings Farm & Museum BILLINGSFARM.ORG

September 20–26 Harvest Week at the Farm: Herbs Billings Farm & Museum BILLINGSFARM.ORG

September 23, October 7 & 21, November 4 & 18 Open Mic Night

September & October, Fridays Foodie Fridays

September 16–19 Loose Cannon

Billings Farm & Museum

The Grange Theatre

BILLINGSFARM.ORG

ARTISTREEVT.ORG

dinner is served Thursday- Sunday

ARTISTREEVT.ORG

THE

THE RANSOM TAVERN Our menu celebrates the Neapolitan tradition of antipasti, salads and pizza. Join us for dinner paired with a local craft beer, signature cocktail or a glass of wine.

Open Mic Night will alternate between Zoom and live shows. Visit artistreevt.org for more info and if you wish to join the Zoom sessions.

Artistree, 7pm

South Woodstock Country Store

Book a stay at our historical Inn located in the heart of South Woodstock!

Rooted in a love for our community, creativity, food, and fun we aim to honor our 200-year history. Serving breakfast and lunch daily.

(802)457-1473 info@southwoodstock.com www.kedronvalleyinn.com

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HAPPENINGS September 25–26 Wagon Ride Weekend Billings Farm & Museum BILLINGSFARM.ORG

October 9–10 Harvest Celebration Billings Farm & Museum BILLINGSFARM.ORG

October 9–10 Apples & Crafts Fair Bailey’s Meadows

October 12, November 9 What’s on Your Nightstand? The Not-a-Book-Club Book Club Norman Williams Public Library, 10:15am

September 27–October 3 Harvest Week at the Farm: Apples Billings Farm & Museum BILLINGSFARM.ORG

NORMANWILLIAMS.ORG

November 6–7 Our Voices, Bodies Rising: Beyond Suffrage Toward Women’s Empowerment The Grange Theatre, 4pm ARTISTREEVT.ORG

October 12, November 9 Recite! A Poetry Event Norman Williams Public Library, 7pm NORMANWILLIAMS.ORG

November 6–7, 13–14, 20–21 November at the Farm Billings Farm & Museum BILLINGSFARM.ORG

October 14–30 Honky Tonk Angels The Grange Theatre ARTISTREEVT.ORG

November 13 Billings Backyard: Homemade Felted Soap Billings Farm & Museum BILLINGSFARM.ORG

November 26–28 Thanksgiving Weekend Billings Farm & Museum BILLINGSFARM.ORG

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

7 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

ADVERTISERS INDEX 37 Central Clothiers................................................. 41 506 on the River Inn................................................ 42 Anichini.................................................................... 47 Antiques Collaborative........................................... 57 ArborScape.............................................................. 39 ArtCafé by Gallery on the Green.............................. 2 Artistree................................................................... 61 Barnard Inn Restaurant & Max’s Tavern................ 41 Billings Farm & Museum......................................... 31 Braeside Lodging..................................................... 40 Brown Furniture...................................................... 19 Carolyn Egeli Fine Art............................................. 13 Clover Gift Shop...................................................... 41 Collective—The Art of Craft................................... 40 Crown Point Cabinetry............................................ 15 Dartmouth-Hitchcock Orthopaedics...................... 11 Davis Frame............................................................... 7 Deirdre Donnelly..................................................... 42 Dr. Neely–Hanover Orthodontics........................... 29 Dr. Randy Schaetzke, DC, DIBAK............................ 56 Elevation Clothing................................................... 16 Ennis Construction.................................................. 61 FH Gillingham & Sons ............................................. 40 Farmhouse Pottery.................................................... 6 First Impressions Salon & Spa................................. 67 Focus–A Vermont Gallery....................................... 30 Four Seasons Sotheby’s International Realty......... 25 Frameworks Studio of Woodstock......................... 40 GR Porter & Sons..................................................... 74 GeoBarns.................................................... Back cover Gilberte Interiors..................................................... 10 Gilded Edge Custom Picture Framing.................... 46

Hull Maynard Hersey Insurance.............................. 17 Jake’s Quechee Market........................................... 68 Jeff Wilmot Painting & Wallpapering.................... 67 Junction Frame Shop............................................... 55 Junction Fuels............................................................ 8 Kedron Valley Inn.................................................... 77 Landshapes.............................................................. 74 Massage Eminence.................................................. 56 Mertens House........................................................ 46 Mon Vert Café......................................................... 40 Mt. Ascutney Hospital and Health Center............. 39 NT Ferro Estate & Custom Jewelers................41 & 53 Perfect Fur Daycare and Salon............................... 56 Pizza Chef................................................................ 42 Quality Inn............................................................... 57 Quechee Cuts........................................................... 56 Quechee Home, Porch & Closet.............................. 57 RT Home Gifts & Decorative Accessories............... 41 Radiant Wellness Massage Therapy....................... 56 Rain or Shine Tent and Events Company............... 31 Red Wagon Toy Co.................................................. 40 Shepard Interior Selections..................................... 56 Sleep Woodstock Motel.......................................... 40 Snyder Donegan Real Estate Group........................Inside front cover Soulfully Good Café................................................ 42 Splendid Chaos........................................................ 42 Studio Nexus Architects and Planners.................... 55 Teago General Store............................................... 38 Terrace Communities.............................................. 29 The Blue Horse Inn.................................................. 41 The Carriage Shed................................................... 43 The Daily Catch........................................................ 67

The Jackson House Inn............................................ 69 The Lincoln Inn & Restaurant................................... 5 The Prince and The Pauper..................................... 42 The Public House..................................................... 56 The Quechee Club..................................................... 1 The Quechee Inn at Marshland Farm..................... 56 The Skinny Pancake................................................. 56 The Vermont Horse Country Store......................... 42 The Vermont Spot................................................... 57 The Village at White River Junction......................... 9 The Village Butcher................................................. 27 The Village Inn of Woodstock................................ 57 The Woodstocker Bed & Breakfast........................ 40 The Yankee Bookshop............................................ 40 Unicorn.................................................................... 41 Upper Valley Haven................................................ 53 VINS.......................................................................... 68 Vermont Cabinetry.................................................. 37 Vermont Eclectic Co................................................ 21 Vermont Spirits.......................................................... 4 WISE......................................................................... 69 Wagner Hodgson.................................................... 73 Williamson Group...........................Inside back cover Woodstock Beverage.............................................. 61 Woodstock Chamber of Commerce....................... 68 Woodstock Farmers’ Market.................................. 16 Woodstock History Center...................................... 30 Woodstock Hops n’ Barley...................................... 41 Woodstock Recreation Center................................ 18 Woodstock Rotary Club.......................................... 18 Woodstock Scoops.................................................. 41 Woody’s Mercantile.................................................. 3

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FA L L 2021

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WO O D S TO C K M AGA Z I N E

79

LAST GLANCE

Life starts all over again when it gets crisp in the fall.

— F. Scott Fitzgerald

8 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

ELEGANCE. STRENGTH. VERSATILITY.

Photo: Sara Eastman

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