Woodstock Magazine - Summer 2013

SUMMER 2013

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Recovery & Renewal After Irene Long Trail Brewery Newhall Farm Vermont Wildowers

CONTENTS

50 Features 34 Newhall Farm

by Meg Brazill

A sustainable legacy.

42

Long Trail Brewing Company

by Mark Aiken Combining long-term consistency with innovation.

50 SPECIAL FEATURE: A Landmark Storm

by Stephen Morris

42

After Irene.

Cover photo by Jack Rowell.

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CONTENTS

68 73

28 In Every Issue

Departments

11 Editor’s Note 12 Contributors 14 Online Exclusives 16 Good Stuff

18 Around & About

Gifts for dad.

90 Happenings 96 Last Glance

by Joyce Dann “In Glorious Technicolor,” a summer poem.

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by Cassie Horner

28 Great Outdoors

by Lisa Densmore

Wildflowers on high.

68 Wine Wisdom

by Linda A. Thompson-Ditch A summer chill.

73 What’s New

by Amanda Paquette The Start House Ski & Bike.

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79 79 Spotlight

by Dian Parker UNBOUND Volume III.

84 Seasonal Foods

by Susan Nye

Time for tapas.

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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Ryan 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 e-mail us at: dthompson@mountainviewpublishing. biz. Advertising inquiries may be made by e-mail to rcfrisch1@comcast.net.

Woodstock Magazine is published quarterly by Mountain View Publishing, LLC Š2013. 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

IAN RAYMOND

A New Season As another lazy, carefree summer begins, we’re taking time to reflect on the devastation Tropical Storm Irene wreaked on the area, but our focus is a positive one—the unity of people working together to help each other and rebuild their communities. Our special feature begins on page 50 and continues for 16 pages. We needed lots of space to revisit the Irene experience and to showcase Jack Rowell’s outstanding photography.

Jack was out taking photos for us during the height of the storm, and after several hours he decided he’d better head home as floodwaters rose. It’s a good thing he did—the bridge shown on page 60 became impassable 30 minutes after he drove over it.

Jack, tireless perfectionist that he is, was back out shooting the reconfigured landscape Irene left behind the next day, and he continued shooting throughout the winter and spring to capture the rebuilding that was taking place all around the area. New Englanders don’t shy away from hard work, and the way communities came together to reclaim their land and businesses is a shining example of dedication and true grit. So join us now in celebrating the area’s remarkable resurgence and recovery, made possible by our wonderful friends and neighbors.

In this issue we’re also touring the Long Trail Brewing Company in Bridgewater Corners (page 42) and dropping in on the folks at The Start House Ski & Bike in Woodstock (page 73). Stop by and say “Hello,” and tell them we sent you.

Be sure to check out our website at www.mountainviewpublishing.com for special articles, events, and contests, and support the local businesses featured in our Online Business Directory. Keep it local!

Whatever you’re doing this summer—swimming, hiking, biking, or lounging in the backyard hammock—we hope it is truly carefree and memorable.

Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.biz

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C O N T R I B U TO R S

Mark is a frequent contributor to magazines throughout New England. A travel writer who specializes in outdoor living, recreational pursuits, and all topics in between, Mark lives in Richmond, Vermont. When he’s not writing, he teaches skiing at Stowe, trains for marathons, plays pickup hockey, and plans bigger and better vacations.

Mark Aiken

Lynn Bohannon is a photographer with a studio in Woodstock, where she loves to photograph and create. Her specialties are people and products, but her current passion is flowers. Among her favorite things to do are kayaking, cross-country skiing, and being the number-one groupie for her daughter’s band.

Lynn Bohannon

Stephen is the publisher of Green Living: A Practical Journal for Friends of the Environment. He is also a novelist whose most recent work, Stories & Tunes, is set in Vermont. It is available at area bookstores and online booksellers. He lives in Randolph, Vermont.

Stephen Morris

Dian Parker

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Amanda is a former English teacher at Woodstock Union High School.

She currently works as a Technology Integration Specialist for the Hartford School District. Amanda enjoys running in and supporting ultra runs like the Vermont 50- and 100-mile Endurance Races. She lives in Brownsville with her family on their small farm.

Amanda Paquette

Dian is a freelance writer for a number of New England publications. A passionate gardener and oil painter, she also reviews art and writes about artists’ studios and gardens. A graduate of the Royal Academy of Dramatic Art in London, she has worked professionally in theatre for 25 years as a director and teacher. Dian lives near Chelsea, Vermont, with her husband, Jasper Tomkins, a children’s book writer and illustrator. She is currently working on a novel.

Jack Rowell

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A fifth generation Vermonter, Jack was born and raised in central Vermont. He has been a professional photographer for over 35 years, shooting documentary, commercial, and advertising photographs. He has had successful one-man exhibitions at Hopkins Center at Dartmouth College; Chandler Gallery in Randolph, Vermont; Governor’s Reception Area, Montpelier, Vermont; and the Main Street Museum of Art in White River Junction, Vermont.

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MOUNTAIN VIEW PUBLISHING ONLINE Community, Culture, and Lifestyle in the Connecticut River Valley

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ONLINE BUSINESS DIRECTORY

LOCAL SPOTLIGHT For more information on local businesses, visit our website and don’t forget to shop local.

Check out our Online Business Directory to see the latest listings for fine products and services in the Connecticut River Valley.

ACTION GARAGE DOOR A.M. PEISCH & COMPANY, LLP ANNEMARIE4SKINCARE BARTON INSURANCE AGENCY

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Cabinetry Concepts and Surface Solutions

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JCB DESIGNSCAPES, LLC

THE WOODSTOCK INN & RESORT

JEFF WILMOT PAINTING & WALLPAPERING, INC.

TIMELESS KITCHENS

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KEEPERS A COUNTRY CAFÉ LANE EYE ASSOCIATES LAVALLEY BUILDING SUPPLY LEDYARD FINANCIAL ADVISORS LEDYARD NATIONAL BANK

CLICK ON OUR ONLINE CALENDAR TO SEE LOCAL July EVENTS HAPPENING IN OUR COMMUNITY, AND YOU CAN ADD YOUR OWN EVENT FREE!

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GOOD STUFF

gifts for dad celebrate Father’s Day in style!

Brass collar stays from Swiss Stays fill out any collar for crisp presentation. www.swissstays.com

The Dapper Daddy set includes the Diaper Dude Bag, The Baby Owner’s Manual, and a “Produced Locally” outfit. www.uncommongoods.com

The Klitch allows Dad to hang extra sneakers or cleats to the outside of his bag. www.theklitch.com

The Elegant Daddy Tie comes in a special keepsake box, complete with a quote. www.daddyscrubs.com

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The Fishpond Sporting Club Collection Laptop Sleeve can stand alone or slide into a briefcase. www.avidmaxoutfitters.com

Let Dad choose the ties he wants, wear them as long as he wants, and then exchange them for new ones. www.tiesociety.com

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A RO U N D & A B O U T

By Cassie Horner

July 4th at Calvin Coolidge Historic Site Calvin Coolidge, the 30th president of the United States, is one of only two presidents born in Vermont.

What is more remarkable is that he is the only president born on the nation’s birthday, July 4. In a ceremony that honors both July 4th birthdays, a crowd of 600 to 800 gathers at noon at Coolidge’s Plymouth, Vermont, birthplace to march together from the village green behind an honor guard to the cemetery where a wreath is laid at his grave. Following speeches, the crowd disperses and people wander back the way they came to the historic village that still resembles the hill farm village of Coolidge’s childhood.

“We assume this tradition began sometime in the 1930s after Coolidge’s death in 1933,” says William Jenney, director of the Calvin Coolidge Historic Site. “People like the special nature of the July 4th event. It is different from the general hoopla of fi reworks. It is very simple and dignifi ed, the way the Coolidge family always intended it.”

Coordinated by the Calvin Coolidge Memorial Foundation, the event includes the Vermont National Guard and often the Adjutant General or his or her representative. The latter, joined by a member of the Coolidge family, places a wreath sent by the White House on the beautiful and simple marble gravestone.

Back at the village, people can enjoy a chicken barbecue at the historic site’s Wilder House Restaurant. There is also a presentation at the church, either live music or a special speaker.

The Calvin Coolidge Historic Site is open May 25 through October 20, from 9:30am to 5pm. This year a new exhibit opens, Rooting for the Home Team: The Coolidges and Our National Pastime. It includes items from the site’s collection, along with items on loan such as Coolidge athletic team memorabilia.

Not to be missed is the permanent interactive exhibit, The Life and Legacy of Calvin Coolidge (new in 2012), which traces his life from birth to death. It has received rave reviews; visitors can even ask Coolidge questions and he will answer them.

For more information about the Calvin Coolidge Historic Site, visit www.historicsites. vermont.gov/coolidge/.

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A RO U N D & A B O U T

Above: Lois Resseguie as Maria Callas.

Inset: Play poster.

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BarnArts Presents

Terrence McNally was teaching a class on playwriting at Juilliard and feeling in a bit of a funk when he saw a sign for a master class with opera singer Leontyne Price. He went to the class where—seeing the star in action as a teacher—he conceived the idea for what he envisioned as a fabulous play. He chose a different protagonist, though: Maria Callas, who gave a series of master classes at Juilliard at the end of her short, sensational career.

The resulting play, Master Class, will be presented by BarnArts Center for the Arts on two weekends in June at the Barnard Town Hall. The cast of six, including three students, a stagehand, the accompanist, and of course, Maria, is comprised of actors from as close as Barnard and Woodstock and as far as New York City and is directed by Jarvis Green, artistic/executive director of BarnArts. »

From left: Jarvis Green, director; Mariana Weisler as Sophie; Harrison Beck as the Accompanist.

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A RO U N D & A B O U T

Nate Hinson as Stagehand.

Green and Lois Resseguie, a former ballerina who lives in Barnard, have been working on her role since March.

“It is a beast of a part,” says Green. “This show is all about Callas, and there is a fine line between the character in the play and who she actually was. She was a fascinating woman. We want to find the balance between the play’s Maria Callas and the real Maria Callas.”

Green observes that the singer’s genius was her ability to express and feel the emotion in every song she sang.

“She was a constant student,” he says.

“In her master classes, she knew all the songs her students sang, and she could sing them. She would tell her students ‘everything you need is in the music.’”

She was also a challenge; for example, her accent varied noticeably, a tough thing for the actress playing her. And she lived a short life, 1923 to 1977, dying of a heart attack in Paris at age 53. Her life mirrors an opera, filled with passion, tragedy, and fame.

Master Class opens on June 21, with shows Friday and Saturday at 7pm and a matinee on Sunday, June 23, at 2pm.

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Alexandra Smith as Sharon.

There are also performances on June 28 and 29 at 7pm and June 30 at 2pm. To purchase tickets, call (802) 332-6020, e-mail info@barnarts.org, or visit www. barnarts.org.

Lois Resseguie as Maria Callas.

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A RO U N D & A B O U T

Band Concert and Ice Cream Social One couple comes every summer from British Columbia. She volunteers to help scoop the free ice cream, and together, along with the crowd at this family-friendly annual event, they enjoy the toe-tapping tunes of the South Royalton Town Band performing on the riverside back lawn of the Woodstock Historical Society.

This year, the concert will be held Friday, July 12 at 7pm. Admission is by

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donation, and the homemade ice cream is provided by Mountain Creamery located in Woodstock Village.

The spacious lawn above the Ottauquechee River creates a natural amphitheatre for people to bring lawn chairs and blankets for an evening reminiscent of the Vermont summer concert tradition, when just about every town had its own band. The South Royalton Town Band has a long

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history, with members coming from around the Upper Valley including Woodstock. Especially noteworthy is bandleader Dick Ellis, who has been its head for 68 years. Assisted in recent years by his children, he sets the tone for a relaxed concert that features everything from Sousa marches to show tunes, patriotic tunes, and surprise selections.

Ellis started his ďŹ rst band when

he was a student at South Royalton High. Although trained as an engineer, he chose to follow his love of music, founding Ellis Music in 1946 to provide a source of instruments and other music supplies for teachers and students.

For more information about the summer schedule of events at the Woodstock Historical Society, visit www.woodstockhistorical.org or call (802) 457-1822. One of the many new events this year is Undiscovered Treasures: Antiques Appraisal and Reception, on Sunday, June 30 from 2pm to 5pm. Enjoy live music, a glass

of wine, and hors d’oeuvres while you learn about your special possessions.

Above: Lin Thompson and Diane Russell serve ice cream.

Main photo: Dick Ellis has been conducting the South Royalton Town Band for 68 years.

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A RO U N D & A B O U T

FLOCK Dance Troupe

Above: Dancer portraying Air. Below: Water Rushing.

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Carol Langstaff’s FLOCK Dance Troupe will perform Regender, the fifth in a cycle of annual, full-length “dream theater” pieces, this summer. Regender explores the distinctions between male and female energies, which in myth and popular culture often connote the differences between taking and giving, or between using up resources instead of sharing the bounty of the land.

This show is structured as a series of encounters with each of the primary elements (earth, air, fire, and water) and shows how man has taken too much, overgrazed too long, dug too deep, and gone to war too often.

The more “feminine” aspects of listening, conserving, and nurturing—which grow out of a deep acquaintance with the transformations of life—balance the “male” tendencies toward confrontation and competition. The climax of Regender blends the two energies and approaches, celebrating the stillness necessary for listening and the courage needed to embrace more cooperative and sustainable ways of living with change.

Carol speaks of her process in pulling together Regender. “The many ways that men and women have of communicating and being in the world is terrific material for body language and dance. It comes down to this: we can raise a fist or offer a hand.”

Carol continues, “I wanted to show the early gender roles that even young children acquire in play. When rehearsing with two five-year-olds in the dance ‘As Children,’ I had the little girl hand her dolly to the boy and pretend to drive them both off with her driving the car. After we finished, the boy said, ‘Now can we do it right?’ In the end, the challenge of blending these two approaches demands true experimenting among the dancers themselves—always a rewarding experience.”

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Fire.

For 20 years Carol Langstaff was the artistic director of Revels, which she cofounded with her father, and which now attracts tens of thousands of people in 10 communities around the US. In her youth, Langstaff studied dance with legendary choreographer Martha Graham. FLOCK’s choreography is propelled by powerful and varied musical scores guided by Langstaff’s husband, Grammy Award-winning producer Jim Rooney.

In combination with stunning dance, Regender features masks made by the children of the cast under the supervision of Strafford artist Randy Coffin and costumes made by Strafford designer Lianne Thomashow. Now in its 14th year, FLOCK is comprised of a mixture of experienced performers and “extraordinaires” of all ages drawn from surrounding communities.

In a review of Flock’s work, the late choreographer Tarin Chaplin said, “Environmental dance is one of the most difficult forms to create. Langstaff has made an impassioned choice in undertaking it. She is a choreographer capable of gathering and using her resources well.”

Performances are scheduled for Friday, Saturday, and Sunday July 12–14 and 19–21 at 6:30pm at Star Mountain Amphitheater in Sharon, Vermont, with a free performance 6:30pm on July 17 at Dartmouth Green in Hanover, New Hampshire. For information call (802) 765-4454, e-mail carolang@aol.com, or visit www.flockdance.org.

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G R E AT O U T D O O R S

Wildowers

High

ON

Discover brilliant trailside blooms Story and Photos by Lisa Densmore

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It’s a harsh life at 4,000 feet above sea level, at least in New England. Even at 3,000 feet conditions can be extreme depending on how exposed the place is. Yet each summer, delicate flowers open to the sun along the trails and across the rocky ridges.

Some of these precious beauties are endangered species, isolated 10,000 years ago from similar plants much farther to the north when the massive glaciers of the Ice Age receded. Others are common.

Sometimes it’s hard to tell them apart. »

Main photo: black-eyed Susan.

Right, from top: sheep laurel, bluets, mountain sandwort.

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G R E AT O U T D O O R S

Head for Higher Ground Conservation groups warn hikers and backpackers never to pick these fragile flowers and to tread carefully around them. It’s hard to comprehend how a plant can be tough enough to endure lengthy stretches of subzero temperatures and frigid winds, yet be so susceptible to man. One crushing step from a hiking boot, and it might be gone forever.

Locals joke there are two seasons up high, winter and July. It’s a short growing season in the mountains, but a showy one. Some wildflowers poke singularly from around a rock. Some speckle the ground in shades of white, blue, and pink. Others briefly transform monochrome bushes into humps of colorful hues. While the wildflowers of summer are not the first to bloom, they are among the showiest and most plentiful, rushing to pollinate and bring forth fruit and then berries and seeds before temperatures drop below freezing again. »

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Top row, from left: wood aster, devil’s paintbrush, New England aster, purple-fringed orchid. Middle row: dogwood, alpine goldenrod, bird’s foot trefoil, wood sorrel. Bottom right: three-toothed cinquefoil.

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G R E AT O U T D O O R S

Resources Hiking the Green Mountains

by Lisa Densmore (FalconGuides, 2009),

Wild lowbush blueberry.

www.DensmoreDesigns.com

While we tend to lump all high habitat into the category “alpine zone,”

Identify the flowers:

within that zone there are alpine bogs, which support different flora

Wildflowers of Vermont by Kate Carter (Cotton Brook Publications, 2005), www.wildflowersofvermont.com

than the arid alpine rocks and creGet involved: vasses. In addition, the wooded trails Green Mountain Club, leading to the tundra are bordered by www.greenmountainclub.org a myriad of wildflowers short and tall.

Here’s a sampling of the many blooms you’ll see if you hike to higher ground this summer.

Finding the Flowers Vermont has only five true alpine zones on Mount Mansfield, Camel’s Hump, Mount Abraham, Lincoln Peak, and Killington Peak. The largest is atop Mount Mansfield, which has more than 200 acres of tundra stretching from the forehead to the Adam’s apple. Wildflower watchers can choose from several approaches. The most popular are the Sunset Ridge Trail and the Maple Ridge Trail from the west and the Long Trail from the north.

You can also drive up the toll road at the Stowe Mountain Resort to the tree line and then walk the last mile to the summit.

The other bald tops and cliff areas throughout the state are home to a plethora of wildflowers too. You can also find meadows of blooming flora on the dormant ski trails and clearings around fire towers.

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Newhall Farm A sustainable legacy

By Meg Brazill Photos by Lynn Bohannon

Plymouth Rock chickens, also known as Barred Rock.

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F

or nearly 30 years, Linda and Ted Fondulas owned and operated Hemingway’s Restaurant on Route 4 between Bridgewater and Killington. From this unassuming location, the couple created a four-star restaurant. For about 20 years, it held the distinction as the Mobil Guide’s only four-star restaurant in Vermont. The Fondulases were also instrumental in creating the farm-to-table movement. Ted’s culinary skills are legend, and so are the relationships they formed with local farmers in Vermont’s then-nascent culinary food and wine industry. »

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Early Days at High Elevation In 2008, the Fondulases began consulting for Newhall Farm, owned by Andrew and Christine Hall. The Fondulases’ initial goal was to determine which products the farm could and should produce based on its history and location, and their own depth of knowledge about food and wine.

At an elevation of 1,800 feet, Newhall Farm is located in an area of Reading, Vermont, known locally and on old topographical maps as the Vermont Alps.

Newhall Farm is in the clouds. There are sprawling pastures for free-range Angus and heritage Randall cattle, and open fields where heritage chickens roam, their red combs and wattles lighting up the expansive stretches of grass.

With upwards of 2,400 acres, it’s more than a second home to the Halls; it’s a gentleman’s farm in the grand American tradition. Like generations before him, British-born commodities trader Andrew Hall may be following in the footsteps of industrial and agricultural titans as he puts 300 of Newhall’s acres to agricultural use. Woodstock’s Frederick H. Billings, who was a lawyer, financier, and railroad magnate, created a home and a 1,000-acre gentleman’s farm with Southdown sheep and Jersey cows.

Venture capitalist, conservationist, and philanthropist Laurance S. Rockefeller and his wife, Mary French Billings, carried that legacy forward when they donated their home for the creation of Marsh-Billings-Rockefeller National Historical Park, operating in partnership with the Billings Farm and Museum. In Shelburne, railroad entrepreneur Dr. William Seward Webb and his wife, Eliza (Lila) Vanderbilt Webb, purchased 3,800 acres where they raised Jersey dairy cattle and Southdown sheep, and bred hackney horses, exemplifying cutting-edge agricultural practices.

Right: Linda checks on the chickens.

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With upwards of 2,400 acres, it’s more than a second home to the Halls; it’s a gentleman’s farm in the grand American tradition.

Today, Shelburne Farms is a nonprofit working farm dedicated to agricultural conservation and educational programs.

And those are just a few examples in Vermont. The legacy of the gentleman farmer runs deep. With the spectacular views from Newhall Farm, it’s easy to understand why anyone might want to spend time on this land and use it to its best advantage.

A few miles away in the village of Felchville/Reading, the Halls have repurposed the old Elisha Watkins farm as a gallery space to exhibit contemporary art. Operated by the Hall Art Foundation, the galleries at Lexington Farm (which are housed in a stone farmhouse, a cow barn, a horse barn, and a tractor barn) are open to the public by appointment. For aficionados of contemporary art, the solo presentations of post-WWII German artists Georg Baselitz and A. R. Penck; the American painter Neil Jenney; and Canadian photographer Edward Burtynsky, all on view for the inaugural installation, are as rare and welcome as Randall cattle in this part of the country.

Going Table to Farm Newhall Farm is not an entirely new venture for the Halls. They purchased the farm about 20 years ago and kept it in use as a dairy operation but sold the herd five years ago. Any dairy farmer can attest it’s a tough business, so the challenge became how to keep the farm operational and grow it as a business.

“We were first hired to develop new products,” Linda says. Now co-directors, the Fondulases oversee the estate’s operations, while other employees such as farm manager Eric Johnson manage specific areas. Only about 300 acres are currently used for agriculture. »

Left: Dorset-Montadale sheep out for a stroll.

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The Fondulases’ background is uniquely suited to the challenge. “Our restaurant experience is invaluable,” Ted says, “because we know the client [food consumers] intimately.” They built their restaurant reputation and their clientele by bringing foods from farm to table, but now, as Linda says, “We’re table to farm!” They want to reverse engineer what they know firsthand and apply it to Newhall Farm. “We’ve seen the market

change over the years in the restaurant business, not to mention throughout the culture.” Last year Deputy Agriculture Secretary Kathleen Merrigan called the local food movement “the biggest retail food trend in my adult lifetime.” People want to know where their food is grown and how the animals are raised and fed.

Painted an autumnal shade of red, Newhall Farm’s dairy barns and farmhouse act as a kind of feng shui, inviting

you up the long driveway past the young vineyards and an old apple orchard toward the buildings. Pitch-perfect cupolas top the barns, and a silver horse points east from its weather vane.

“We’re reseeding some pasture and adding rotational grazing,” Linda says.

She’s intimately knowledgeable about the farm operations, but anything hands-on with the animals she leaves to Ted or Eric. “I never had a pet grow-

“I didn’t know a whole lot about cows, and the cows didn’t know too much about me.” —Cynthia Creech

Randall Cattle: “A Vital Piece of Living American Agricultural History”

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hen Cynthia Creech read the Country Journal almost 30 years ago, she couldn’t have imagined how an ad about rescuing a small herd of Randall cattle would change her life. Randalls are a rare heritage breed of cattle developed on the Randall Farm in Sunderland, Vermont, in virtual isolation over an 80-year period. They were first bred by Samuel Randall, and then by his son Everett until his death in 1985. In New England, the breed’s lineage dates back almost 400 years.

The hardy and gentle Randall cattle were key to agricultural life on the homestead; they worked the land, harvested wood from forests, and supplied milk and beef to the family farm. During the 20th century, landrace breeds like the Randalls were replaced by more uniform ones that could produce more milk or increased butterfat content, for example. Randall cattle are the last of the landrace breeds in New England.

In the early 1980s, Robert Gear recognized the Randall herd’s significance and wrote a compelling article in the Small Farmer’s Journal describing it. “These animals represent one of America’s rarest gene pools. They are a vital piece of living American agricultural history, animals whose like are not and will never again be found in our agricultural landscape.”

After Everett Randall’s death in 1985, his widow called on Robert Gear to help find buyers interested in conserving the breed. A few small groups of Randalls were sold, and a larger number went to a single owner in Massachusetts. Not long after the sale, however, Robert learned that the larger herd was in trouble. The animals had been neglected and some sold off; the conservation of the Randall breed was at risk, and their very lives were at stake. In desperation, Randall placed an ad in the Country Journal.

Cynthia Creech was an unlikely candidate to be a rescuer.

As Cynthia put it, “There were absolutely no cows in my background, so there is no clear explanation as to how they got into my blood.” She had been working a steady government job in Tennessee as a judicial assistant when she read Robert’s ad and called him. That was the beginning of a long, arduous journey and rescue that Cynthia was not prepared for, but her determination and (self-described) obsession with the Randall cattle 38

gave her mission the required momentum. After difficult negotiations with the owner, Cynthia journeyed with 15 Randall cows, heifers, and bulls—all in poor physical condition—to their new home on Artemis Farm in Jefferson City, Tennessee.

Without her timely intervention and decades of hard work to restore the herd to health, it’s unlikely the Randall cattle would be here today.

Nearly three decades later, about 300 Randall cattle are living on 15 farms in the US and Canada, but their status remains listed as “critical” by the American Livestock Breeds Conservancy (ALBC).

These animals are direct descendants of the herd Cynthia Creech rescued. Through the interest of a handful of folks and farms, the breed continues to grow.

As the herd grew, Cynthia eventually began looking for a place to house them in their native New England habitat; weather in the South did not suit them. Newhall Farm’s previous farm manager took on some of the Randall cattle. Later, when a new farm manager came on board, according to Ted Fondulas, “We decided [together] to keep and develop the Randalls, as a business plan, and to take it to the next level.”

To do so, they’re building the Newhall herd with the newborns.

They are humanely raised, and there’s no artificial insemination or breeding out for particular type. Creech created a Randall Cattle Registry, and the breeding works under its auspices so the breed will survive as it originally was. “But we’ll give the cattle a job,” Linda says. It’s likely they’ll be raised for beef or veal rather than dairy.

The Randalls don’t look like or act like what many people today think of as a dairy cow or oxen. Their speckled red or black to blue hides are stunning and distinctive. According to the For more information: Randall Cattle Registry, “They are likely the Cynthia’s Randall Cattle Pages only surviving remnant www.cynthiasrandallcattle.com of these cattle, a living time capsule kept intact The Randall Cattle Registry by their long isolation www.randallcattleregistry.org on the Randall farm.”

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Heritage breed Rhode Island Red.

ing up,” she says, laughing. Linda and Ted are the kind of couple people envy; they finish one another’s sentences and complement each other’s strengths with different skills of their own. They laugh a lot as they walk the land.

Heritage Breeds: Conserving the Randall Cattle Ted points out that several fields are now contiguous in order to provide ample range for the roving herd of Randall cattle, a near-extinct Vermont heritage breed with an interesting history of rescue, genetics, and resurgence. They’re working to preserve these cattle, an important legacy of Vermont’s history.

“Conserving the breed is ahead of everything,” Ted says, “and in order to conserve, you have to create a demand and a market for the products. Unless you’re going to use them as lawn ornaments, the only way is to sell the breed.” Farm manager Eric Johnson adds that all their heritage breeds are raised in a natural and sustainable free-range environment. Johnson brings tremendous experience to the farm, but his background is in dairy, so he’s learning too. Considered a triple-purpose cattle (they can be worked like oxen and provide milk and S U M M E R 2 013

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Ted looks in on a couple of the Randalls.

beef ), the Randalls are known for their moderate size, calm disposition, and ability to thrive on grass. There’s quite a bit of variety in the look of the herd because they’re bred for their genetics and not for any physical features or specific attributes such as milk production.

want.” Then farmers can determine what the right decisions are for them.

Now the Fondulases are on the farmers’ side of the fence, making those same decisions. Their agenda is ambitious, but they’re taking it slowly.

A Distinguished Agenda

In 2012, Newhall Farm began a small beekeeping operation and harvested about 80 pounds of honey. Their beekeeper is optimistic that this year’s crop will increase dramatically, perhaps up to 700 pounds. The farm’s Vermont legacy products include ice cider, maple syrup, honey, grass-fed beef, Berkshire pork, and pastured lamb; in addition, they have a test vineyard of hybrid grapes.

Newhall Farm had a small orchard, says Linda, “So one of the first things we did was to make ice cider.” The Vermont Ice Cider Association describes ice cider as a “delicious and sophisticated sweet wine made from apples, using natural cold weather to concentrate the flavors and the sugars of the fruit before fermentation.” Originally developed in Southern Quebec, its complexity is more typically associated with fine dessert wines. A good description of ice cider?

Ted explains that Newhall Farm can distinguish itself by creating niche products. For example, they currently have a niche with their grass-fed Angus beef, which has only 10 percent fat content as ground beef. Newhall’s heritage-breed Berkshire pigs supply a few local businesses, like the Woodstock Farmers’ Market and Gillingham’s, with a small amount of sausage and bacon. “But our real emphasis is on the Randalls,” Linda notes. “With the grass-fed Randalls, we’ll market humanely raised rose veal.

The calves will stay in pasture and feed from their mothers.”

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Like Bees to Honey

Complex, fine, sweet, sophisticated, and delicious. In March 2013, Newhall Farm Ice Cider won a Double Gold Medal at the Finger Lakes International Wine Competition, where 70 judges tasted 3,500 wines in blind tastings. That same week, Newhall Farm brought home the gold for its Ice Cider from the Great Lakes International Cider and Perry Association (GLINTCAP).

A Vineyard in the Vermont Alps As former restaurateurs, the Fondulases are also experienced wine connoisseurs.

Members of the Vermont Grape Wine Council, both Linda and Ted have also served for years on the Editorial Advisory Board for Santé, a magazine for the restaurant industry, and on the Vermont Chapter of the American Institute of Wine and Food (AIWF).

Newhall Farm has a test vineyard of La Crescent and Marquette grapevines, hybrid grapes developed by the University of Minnesota, which has an active grape-breeding program. The university has created new cold-climate varieties that can survive the northern winters and—more importantly—can be made into wine that is excellent by any standard. “Ours is a test vineyard because our conditions are not ideal,” Linda says. At an altitude of 1,800 feet, that could be an understatement, but it’s possible they might be spared other problems like early and late frosts. “We wanted to build a strong rootstock, so this is the first year we’re harvesting grapes,” Linda adds. “If the wine is acceptable, then, from the perspective of a pilot project, we can consider expanding.” Because of their strong focus on wine for so many years at Hemingway’s, growing grapes and making wine is a natural for them.

Like everything else they do, it all seems to come naturally. With an award-winning product this year, a growing herd of heritage Randall cattle, and consumer interest on the rise for their products, Newhall Farm may just be primed to sustain itself.

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Long Trail Brewing Company Combining long-term consistency with innovation

By Mark Aiken Photos by Lynn Bohannon unless otherwise noted

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aughn Taylor’s red and white farmhouse stands at the corner of Routes 4 and 100A in Bridgewater Corners,

Vermont, next door to the Long Trail Brewing Company. Inside the house is every home brewer’s dream: a pilot brewery. »

The popular Bridgewater Corners, Vermont, brewery.

Photo courtesy Long Trail Brewing Company.

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Left: Matt Quinlan, director of operations, takes stock of the production floor.

Above: This Pipe Fence in Cellars moves the precious beer around safely from process to process ensuring high levels of sanitation and quality.

Long Trail and Taylor had been neighbors since 1995.

When Taylor, who is now deceased, decided to move, he approached his neighbor, and the company purchased the house. Now Long Trail makes its five year-round brews, including Vermont’s bestselling craft beer Long Trail Ale, and five seasonal beers across the lawn in its main brewery building. Inside the farmhouse, however, is something few breweries have.

“It’s our mad scientist lair,” says Matt Quinlan, director of operations at Long Trail. In the pilot brewery, Long Trail brewers make very small batches of beer, known as the Farmhouse series, for sale only at the brewery’s on-site restaurant and bar. “It gives brewers real license to get creative and take chances,” says Quinlan.

Basement to Brewery Quinlan joined Long Trail Brewing Company—originally

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known as Mountain Brewing—in 1992, three years after founder Andy Pherson established the company in the basement of the Bridgewater Woolen Mill. Inspired by Vermont’s most famous footpath, Pherson developed Long Trail Ale, and people began to identify them as the “Long Trail guys.”

“It became a case of ‘if you can’t beat ’em, join ’em,’” says Quinlan of the name change. “I think Andy got tired of trying to explain it to people.”

The original working space in the mill basement was cramped and dark, and the loading area was icy and dangerous in winter. By 1995, the brewery had outgrown its quarters, and it moved to its current site. “Moving was the hardest thing any of us had ever done,” says Quinlan.

With growing demand and no back stock, they couldn’t suspend production to relocate. “We would literally empty a tank of beer at the mill, clean it, load it on a truck,

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Below: Visitors enjoy lunch on the deck.

Above: Come in for a tour.

Below: Kris Lynds operates Long Trail’s kegging line. Average output is about 500 kegs per day.

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Dave Hartmann in the pilot brewery mixes up his latest creation.

and move it here,” says Quinlan. They would install the tank—often using temporary plumbing that would have to be replaced later—and immediately start a new batch of beer.

“It was the kind of experience that is fun to look back on,” Quinlan says. At the time, however, it was nerve-racking, backbreaking, and stressful—and something that only a dedicated, passionate team could accomplish. “That kind of passion is still evident here today,” Quinlan says.

Growing Up Nobody was more passionate than Andy Pherson. “He put a lot of work into being Vermont’s beer,” says Quinlan. In 2005, however, Pherson had come to a crossroads; he could either continue to invest heavily in order to take his company to the next level, or he could sell. Although there was great interest in buying the company (including from AnheuserBusch), the eventual buyer in 2005 was the Fullum Corporation, which has a long and successful record of working 46

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with entrepreneurial companies and had been an investor since the 1990s.

“There were not lots of changes operationally,” says Quinlan. “They were very respectful of everyone’s experience and expertise and played more of a role of facilitator, making sure we had all the resources we needed to get the job done right and continue to grow.”

Head brewer David Hartmann feels better equipped to make great beer— and lots of it. “At the mill, everyone sort of had to do a little of everything,” Hartmann says. Now the brewery has 10 brewers and 10 people who specialize in packaging. “We also have better tools in place now to ensure quality,” Hartmann says.

One pillar of Long Trail’s mission is a commitment to minimizing its environmental impact. For example, from the beginning the company has delivered spent grains from the brewing process to local farmers in Woodstock for livestock feed. Furthermore, the brewery is one of the largest commercial partners in Green Mountain Power’s Cow Power reusable energy program. Long Trail looks to reuse its spent yeasts and solids as compost and fertilizer, and even as a power source. “How cool would it be if we could generate power with our waste stream and then buy it back?” says Quinlan.

Keeping It Fresh The Long Trail Brewing Company produces 600,000 cases of Long Trail Ale annually, in addition to three other yearround styles: their Blackbeary Wheat, a traditional IPA, and their Double Bag Ale. Add to these a rotation of five seasonal brews. Although these regular brews represent a fairly wide variety across a range of flavors and styles, Hartmann looks forward to the time the seasonals go into production. “Changing these brews in and out keeps everything new and fresh. It’s always exciting,” Hartmann says.

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Finished cases of Long Trail roll off the line. In an average day over 4,000 cases ride these conveyors!

timents persist. Therefore, in order to force themselves to continue to push the envelope and to move outside their comfort zone, the brewery has embarked on two initiatives: the Brown Bag series and the Brewmaster series.

Where Long Trail’s year-round staples are geared toward a mainstream beerdrinking population, Brown Bag recipes—produced in runs of just 500 or so kegs—take chances. “We knew our Bavarian Smoked Brown would be polarizing,” says Quinlan, who has reveled in dialogs with customers about what they liked and didn’t like about the latest Brown Bag brew. He was particularly excited for the Maple Maibock, which came out in May and is full of Vermont syrup brought in from two local sugaring operations. “It’s not just a token amount of syrup,” Quinlan says. “You can really taste it.”

The Brewmaster series, produced in even smaller runs than the Brown Bag selections, will serve as a venue for Long Trail brewers to venture into previously uncharted waters. In addition, the brewery is partnering with the Burlington City Arts Council to sponsor a 48

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contest for local artists. The prize: winning artists’ work will adorn the labels of the Brewmaster bottles.

And, of course, there’s the Farmhouse series made in Vaughn Taylor’s old farmhouse on the corner, where Long Trail brewers can truly push their creative limits. Quinlan is proud that Long Trail has withstood the test of time while other craft breweries have come and gone. Contributing to the company’s growth includes joining forces with Otter Creek in Middlebury in 2009.

Long Trail’s flagship flavors and seasonal brews enable them to experiment and play with innovative recipes and approaches on a smaller scale in the farmhouse. “Andy Pherson always challenged everything,” Quinlan says. Two decades later, the Long Trail Brewing Company continues its founder’s mission.

Long Trail Brewing Company 5520 Route 4 Bridgewater Corners, VT (802) 672-5012 www.longtrail.com

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By Stephen Morris Photos by Jack Rowell

A Landmark

Storm

After Irene

On December 29, 2012, nearly 16 months to the day after it was destroyed by Tropical Storm Irene, the historic covered bridge just off Route 4 in Quechee was reopened to traffic. Life, finally, had resumed a semblance of normalcy in the watershed of the Ottauquechee River.

Another of the area’s destroyed landmarks had been restored. 

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Above: The rebuilt Quechee Bridge.

Below left: Construction on the bridge progressed through the winter.

Below right: Anne Nestler of Primrose Garden in Woodstock surveys damage in her store’s basement.

Tropical Storm Irene caught weathersavvy Vermonters by surprise. Hurricanes usually peter out by the time they reach the Green Mountains. In this regard, Irene proved no exception. By the time she crossed the state’s border, she was downgraded to a tropical storm.

What Irene lacked in wind, however, was more than made up for in rain. Up to nine inches fell onto ground already saturated by the heavy rains of late summer.

The impact varied widely from watershed to watershed. For many the storm was a nonevent, for others, a catastrophe. In the drainage of the nearby White River, the small mountain brooks turned into roaring monsters, isolating entire

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Top: Extensive damage at Quechee Associates and Simon Pearce. Center: Ruined stock from Primrose Garden.

Bottom: Spectators are shocked to see the damage Irene left behind.

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Above: Damaged office equipment at the Vermont Standard. Left: Taftsville Store posted updates in the window.

Right: Children enjoy a community picnic in Woodstock.

communities. In Wilmington, it was the downtown that took the direct hit. Up north on the Winooski, the state hospital complex bore the brunt. With the Ottauquechee, Irene seemed to selectively target the area’s best-known, iconic landmarks.

“We Shall Overcome” The White Cottage is on the well-traveled road between Woodstock and Killington. It’s the kind of place that breaks up a trip. A seasonal business, it was a classic vestige of the 1950s when people first started using cars for recreation.

The fare was not haute cuisine, but worth the trip—fried seafood, burgers,

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From top: Woodstock residents come together for a town barbecue and take a break from the cleanup.

Center: Car swept downstream in Woodstock. Bottom: Shoveling muck north of Quechee.

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Summer is the perfect time to hang out at the recently reopened White Cottage.

onion rings, and of course, ice cream.

While the food was always great, the real highlight was the view of the river from the outdoor tables, a view that changed with the seasons but always invited lingering.

Nearby was a nondescript building, invisible to tourists but well known to locals as the home of the Vermont Standard, the state’s oldest weekly newspaper founded in 1853 by Thomas Powers, who was also the architect of the state capitol building in Montpelier.

Published for the last 30 years by Phil Camp, the arrival of the Standard is a weekly event that has Windsor County residents standing in line. It’s a publication that comes from an era when print journalism reigned supreme. At the time

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Irene on the Kedron Brook

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By Meg Brazill

We’ve lived on the Kedron Brook in South Woodstock for nearly 20 years. We don’t just live on it; the foundation of our house is actually in the brook, the same as our neighbor’s next door. From our windows on the brook, we watch fish, ducks, minks, and herons. The brook is a constant presence: all summer it babbles like faint laughter and goes quiet in deep winter when it freezes over, bringing a peaceful solitude to the season. A footbridge connects us across the brook to our backyard. Years ago when our neighbor Kathleen Shove was still alive, she told me that the foundations of our houses were built at the same time. They’re solid, poured concrete, meant to last.

“Honey, our houses aren’t going anywhere,” she told me. When the rains were unusually heavy, I’d keep an eye out, but no matter how hard it rained, it never leaked or flooded. While other neighbors had water in their basements come spring, we never did. Not even a drop.

August 27 When Irene was still categorized as a hurricane, we rounded up lawn furniture and the backyard barbecue. By Saturday, August 27, talk of wind turned to rain, so I decided to give the lower level of our house an early fall cleaning. It’s a walkout level, with doors on both ends and a wall of six windows that look out on the brook. In addition to my office (a.k.a. a writer’s lair stuffed with papers, files, and manuscripts), there was a guest bedroom and a wall of floor-to-ceiling storage. I moved my computer, papers, and files upstairs. We hoisted stuff off the floor onto tables and shelves. When a friend called, she was surprised by our efforts. It was the wind we had to be worried about, wasn’t it? Yes, it was, I reassured myself.

August 28

By Sunday morning it was raining, and 12 inches of rain were now forecast. By 10am the Kedron Brook was already as high as I’d ever seen it. What hadn’t seemed likely now seemed possible. We’d been through an earthquake, an arson fire, and riots, but this we could actually prepare for. We put as much as we could on top of tables, on the stairs, on top of other stuff. I said, “Forget it,” when it came to moving our ancient LP record collection, but our daughter, Sarah, insisted, and then boxed up every record in a matter of minutes. Now our preparations turned to emergency measures.

The brook grew louder, its width broader. By 11am, it was a race to leave the house.

Sarah loaded the coolers with food, rounded up pets, and packed overnight bags.

The brook was no longer the friendly comfort it had been over the years; it was a raging tyrant, threatening to explode its banks. We checked on our neighbors down the street and alerted other neighbors of our plans to leave. When the water breached the low-lying fields south of us, our backyard began to fill. The sound was huge, and we didn’t wait to see what came next. We turned off the power and drove away.

Our neighbors at the Grist Mill House B&B would later tell us they saw our bridge hurled along the brook, but it wasn’t a brook by then; it was pure energy. It wasn’t recognizable as the body of water we’d seen almost every day for years. It appeared to have gone from a liquid to a solid, carrying boulders and trees, stopping at nothing.

We did as they say to do; we drove to higher ground. We brought food, water, and important papers. We walked down to the Woodstock Farmers’ Market and across the Rec Center Bridge where others stood, stricken. We could not have foreseen how beautiful the next day would dawn.

August 29 Monday morning, the sky was a calming blue after the storm. Luckily the road home was open despite a few gaping holes. Back at home, we looked over the staircase to the downstairs below. The floor glistened as though it had been freshly painted the color of a café au lait coffee. Although well over a foot of water had entered the house, it had all receded, and a layer of mud remained. That water, however, had seeped below the wide pine floorboards through the tar paper all the way down below the vapor barrier to the slab. Water, water everywhere. We had no power and therefore no well and no way to begin cleaning. Instead we put on our old clothes, boots, and work gloves and went into town to help begin the long, slow process of cleanup. It was easier to help somebody else than to face our own problem. So many had it so much worse.

From top: Devastation at Dead River Company. The new Dead River building. Flood aftermath at the White Cottage.

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Above: Reopened and ready for business. Left: Come in for a delicious pastry. Right: Woodstock Farmers’ Market after Irene’s destruction.

of Irene, the paper had never missed an edition in the previous 158 years.

The river spared downtown Woodstock, saving its wrath for the landmarks south of town. The covered bridge may have been strong enough to withstand storms of the previous century, but it was no match for Irene. Its demise was witnessed sadly by scores of local residents.

Farther south, Simon Pearce’s greatest asset was about to become its greatest liability. This fashionable business, located in an old mill that still housed the hydroelectric system powered by the flowing waters of the Ottauquechee, was equally known for its panoramic river views, the excellent cuisine of its restaurant, and the world-class quality of its glass products. »

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From top: Views of the new Market, bursting with summer flowers, produce, and loyal customers; ribbon cutting marks the reopening of Simon Pearce in Quechee. Center: View of the newly rebuilt Simon Pearce factory and restaurant from the new Quechee Bridge. Bottom: At last the bridge is open to traffic.

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Above: Riford Brook Road bridge over the third branch of the White River in Braintree during the storm, at about 6:30pm. Left: Bridge along Route 12A over Brackett Brook. Right: Route 12A in Braintree. Onlookers survey the damage the day after Irene struck.

Below: Area residents organized many fundraisers.

The business was started in 1981 and was a local success story, employing more than 150 in its two locations (the other is in Windsor) and earning widespread praise for its achievements in design, cuisine, and architectural restoration. Ironically, Pearce had chosen this site only after he had viewed old photographs from 1927 showing that the mill had not flooded. Irene had other ideas, however. The storm spared the restaurant and retail shop, but the glassblowing workshop and kitchen were destroyed.

The devastation of four local landmarks was swift and brutal. Publisher Camp nearly lost his life trying to get into

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Top and above: Riford Brook Road the day after Irene. Residents were stranded and used four-wheelers to get out. Center: Swimming pool at Able Mountain Campground. At the height of the flood, it is estimated that water on the field was eight feet deep. Below left: Thresher Road in Braintree. At the height of the rain (about 3:30pm) water flows over the railroad tracks.

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Above: Floodwaters destroyed the first floor of this home in Bethel and deposited the second story several feet from the foundation. Left: Fox Stand Inn Bridge in Royalton.

Right: Bethel Town Hall served as a community help center.

the Standard’s offices to save “things” but quickly realized that he had other work to do. He had a new edition to publish. “I wasn’t about to let 158 years of tradition go down the drain,” he said. He mobilized his staff of eight, set up temporary quarters, and tried to salvage soggy hard drives, and just five days after the flood, issue number 35 of volume 158 hit the streets, bannering the headline “We Shall Overcome.”

At Simon Pearce, the suddenly unemployed employees were immediately put to work on the massive cleanup. Somehow, the business was able to reopen on a limited basis just six weeks later.

At The White Cottage, the destruc-

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Left: Neighbors helping neighbors in Bethel. Above: Bethel residents express their appreciation.

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A Storm Story The Wrath of Irene chronicles the impact of Tropical Storm Irene on the 21 towns in the White River watershed.

The book is by The Herald of Randolph (The Public Press).

At 220 pages with more than 250 photos, it is the most comprehensive account yet of Vermont’s worst natural disaster since the Flood of 1927.

The book came about when Stephen Morris and Sandy Levesque, who live on hard-hit Gilead Brook Road in Bethel, Vermont, were considering what they could do to further help flood victims.

“I worked at The Herald the week following the storm,” says Morris, “so I had a firsthand look at the impact of the storm, while Sandy served as the volunteer coordinator of Bethel’s disaster relief center for the week following the storm.”

“We’re both writers and editors,” adds Levesque, “so the idea of a book featuring The Herald’s stories and photos came naturally. At the time, the staff at The Herald was still overloaded with post-storm news coverage, so we took on the job of turning the raw material into a finished book.”

The book is organized according to the flow of the watershed, following the tributaries of the White River from north to south and west to east. Chronologically, the book covers the period from the idyllic summer days just before the storm to Thanksgiving Day 2011.

Book sales benefit the Central Vermont Community Action Council’s Irene Relief Fund. “This story might begin with the damage and destruction caused by Irene, but it also features the inspiring examples of communities coming together and neighbors helping neighbors in heroic relief efforts,” says M. Dickey Drysdale, editor of The Herald.

The Wrath of Irene is available in two editions: black and white ($24.95) and deluxe color ($39.95). It is sold at a variety of retail outlets, or may be ordered direct from The Herald of Randolph at (802) 728-3232 or online at thepublic press.com. It is also available as an ebook through Google Books.

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After dining at the new Simon Pearce restaurant, vacationers from California celebrate their sixth anniversary on the newly reopened Quechee Bridge.

tion occurred toward the tail end of its season, so the financial impact was not as bad as it could have been earlier in the summer. The entire structure was bulldozed in preparation for an intense building project to get the restaurant ready for opening in the spring of 2013.

Now, to the casual onlooker, Woodstock and Quechee are better than ever.

That’s not the entire story however.

True, The White Cottage is now a yearround restaurant, located on a slightly higher piece of ground. And true, the S U M M E R 2013

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Filming during the community picnic on the Woodstock Green.

quarter-million annual visitors to Simon Pearce can now see glass-making demonstrations and a brand-new, state-ofthe-art oven. And traffic can now pass through the covered bridge to buy a copy of the Vermont Standard.

But there are economic scars caused by uninsured financial losses. Tourist travel, the region’s lifeblood, has not yet fully recovered to its pre-Irene level.

There are construction loans to be repaid. There are irreplaceable artifacts and memorabilia that floated down the river on August 28, 2011 never to be seen again.

“It makes me sad,” Phil Camp told the Rutland Herald. “But the fact of the matter is when you go in the next day and see it’s all gone, it’s just stuff.”

What remains, however, is the “right stuff” of neighbors helping neighbors get back on their feet. That, even more than the destruction, will be the legacy of Irene.

(Phil Camp has now completed his 31st year at the Standard, establishing a new record for longevity as publisher.)

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WINE WISDOM

A Summer

Beverages to beat summer’s heat

Chill

By Linda A. Thompson-Ditch

S

ummer is finally here.

It’s time to chill with light and refreshing beers, wines, and cocktails. These beverages not only help combat the heat but also make perfect accompaniments to cookouts, picnics, and summer holiday gatherings. They’re perfect too for just sipping as you sit in the shade and enjoy the breeze blowing through the trees.

Cool Brews Beer is possibly the beverage most associated with summer, with images of icy-cold bottles

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and cans being enjoyed at the ball game or after mowing the lawn. Many beer producers offer summer blends that are easy to drink and often have a touch of citrus. Matt Markwell of Woodstock Hops N’ Barley says, “Pretty much every beer maker is putting out something light and refreshing for the summer. The real trend has been producers switching to cans for the season.

Cans are good to go for picnics and other summer activities.”

Markwell also suggests trying growlers for summer gatherings. These 64-ounce refillable

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WINE WISDOM bottles hold the equivalent of five and a half bottles of beer, and when they’re empty, customers can just bring them to the store to exchange for another one.

Besides being environmentally friendly, Markwell notes, “You don’t have to deal with a lot of cans.”

Wine Chillers Wine for summer? Sure, why not!

Woodstock Beverage owner Mike McCarthy suggests looking for ones that are “lighter and fruitier, but not necessarily sweet. You’re looking for ones that are unoaked, lighter, and refreshing.” Some of McCarthy’s suggestions include: • St. Francis Red Splash from California, a red wine with robust fruit flavors and spicy aromas that allow it to pair well with grilled and barbecued fare.

• Sean Minor Sauvignon Blanc, also from California, a crisp white wine with flavors of melon, fig, and lime, plus citrus and tropical fruit aromas.

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Grown-Up Ice Cream Float Makes 1 float 12 oz porter (such as Breckenridge Vanilla Porter) Vanilla ice cream Whipped cream, optional Put one or two scoops of your favorite vanilla ice cream into a tall glass or frosty mug. Pour the porter over the ice cream to fill the glass. Top with whipped cream.

• Bethel Heights Pinot Blanc from Oregon, a “white wine made from red wine grapes,” McCarthy says. “It has red flavor in a white wine.”

• Pratsch Gruner Veltliner, a dry, crisp Austrian white wine with the aromas of green apples, citrus, apricot, and peach.

• Coteaux du Languedoc Picpoul de Pinet from France, described by Mc-

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Sangria 1 bottle red wine ½ cup brandy ¼ cup Cointreau ½ cup orange juice 2 Tbsp sugar 1 lemon, sliced

Mix It Up! Summer is the perfect time to experiment with different liquors and

Summer Gin Fizz Serves two

1 orange, sliced

¼ cup raspberries

1 lime, sliced

2 Tbsp powdered sugar

1 cup club soda or ginger ale

1 lime

Mix all ingredients except the club soda or ginger ale. Chill overnight. Add club soda or ginger ale just before serving.

Carthy as a “delicious, easy-drinking, comfortable white wine.”

• Paul D. Zweigelt, a red wine McCarthy describes as “on the mellow side and can take a slight chill.”

with Barr Hill Gin, a Vermont spirit made with just a touch of honey. Two more from Vermont that he recommends for sipping are Caledonia Spirits’ elderberry cordial and WhistlePig rye whiskey.

“additions” to create your own personal cocktails. Drinks for this season are either fresh and crisp or sweet and fruity. With the wide variety of flavored spirits available, it’s easy to branch out from the typical rum, tequila, or vodka mixes by swapping the regular style with flavored liquor.

McCarthy suggests a cocktail made

3 oz gin Club soda

1

Place the raspberries and sugar in a blender or small food processor and whirl until pureed. Strain the raspberry sauce through a fine-mesh sieve to remove the seeds. Add more sugar if necessary.

2

Fill two glasses with ice. Divide the raspberry sauce between the two glasses. Squeeze half the lime into each glass, and then add 1½ ounces of gin to each glass. Top off the glasses with club soda and stir to combine.

GET CONNECTED Get listed on the mountainviewpublishing.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of WOODSTOCK MAGAZINE (see page 15).

GET CONNECTED NOW! E-mail Bob Frisch at rcfrisch1@comcast.net, or call Bob at (603) 643-1830.

Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an affluent and educated audience.

SUBSCRIBE Share the wonder of our beautiful area and the latest news all year long with a gift subscription.

Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself, too!

Send a check for $19.95 for one year (4 issues) to Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or conveniently pay online using PayPal at www.mountainviewpublishing.com.

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WINE WISDOM

Mint Julep Makes 1 mint julep 4 fresh mint leaves 1 tsp powdered sugar 2 tsp water 2½ oz bourbon whiskey In a glass, muddle together the mint leaves, powdered sugar, and water. Fill the glass with ice, and then add the bourbon. Garnish with a mint sprig.

Southern Peach Frost Makes 1 1 oz Southern Comfort ½ oz peach schnapps Ginger ale Fill a tall glass with ice. Add the Southern Comfort and peach schnapps. Then add enough ginger ale to fill the glass. Stir and enjoy!

Spiced Peach Colada Makes 1 ½ oz spiced rum ¼ oz peach schnapps 4 oz pina colada mix Splash of grenadine, for color Place all ingredients in a blender with 1 cup of ice. Blend until smooth. Serve in a hurricane glass.

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W H AT ’ S N E W

The Start

House Ski and Bike

Above: Stop in for the latest bikes and accessories.

Below: Easy to find—just look for the bikes outside!

Stop in for a tune-up, new gear, or the perfect bike

By Amanda Paquette Photos by Lynn Bohannon Whether you’re looking to try something new this summer or you’re visiting the area and want to explore all that Woodstock has to offer on your bike, The Start House Ski and Bike is the place to start your next adventure! As the name suggests, the store specializes in both skiing and biking, converting to all bike during the summer months. Jennifer McKenna, owner of The Start House, and the knowledgeable and seasoned staff will help outfit you in the latest stylish cycling gear, give your bike a tune-up, help you pick out the new bike that’s going to lead to your next great ride, or even take you on a guided tour around Woodstock with the Woodstock Bicycle Club, with rides that begin, of course, at The Start House. »

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W H AT ’ S N E W

Above: Fred Sperber services a bike.

A Passion for Skiing and Biking Like many of Woodstock’s longtime local businesses, The Start House doesn’t feel like your typical outdoor gear shop.

Maybe that has something to do with the name of the store, or maybe it has to do with the staff, all seasoned employees who are knowledgeable and passionate about skiing and biking. Engage Gavin Vaughn or Justin Lillie in conversation about bikes, and not only will they guide you toward finding the perfect bike for your needs, or help you plan what services your bike needs to get back into shape, you will also be drawn into their enthusiasm and passion for biking and racing. And they’re not just talking the talk. Gavin is a very successful downhill racer who is currently racing on the World Cup circuit, and Justin is an ex-semi-pro road and cross rider on national and international teams. Justin, Gavin, Fred Sperber, Nate Koeppel, and Jennifer McKenna’s two sons, Matt and 74

Below: Cassette.

Above: Owner Jennifer McKenna.

Right: Lineup of 2013 bikes.

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Chris, are just a few of the dedicated employees you’ll recognize from seasons past. Jennifer’s sister Sarah Roberts is the store manager. It’s clear the staff at The Start House are passionate about biking. Not only will they help you find the right gear and get your bike in shape, but most likely they’ll be leading the ride, or riding alongside you if you join any of the weekly rides sponsored through The Start House and the Woodstock Bicycle Club.

Get outfitted from head to toe.

Bikes & Gear for the Whole Family The most exclusive service that The Start House offers its customers is the experience of ordering a P1 bike from Trek. P1 bikes are Trek’s custom-bike design service, which is not available at most bike shops. Some may find the prospect of custom designing their bike from frame to specs to color scheme exciting, while for some it may be intimidating. If this is the route you choose for your next bike, rest assured the staff at The Start House will offer you as much support as you need.

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W H AT ’ S N E W

Above: A sampling of some of the hundreds of bikes in the store.

Right: Shop for the latest styles.

line gear from Mammut, Louis Garneau, Spyder, and Canada Goose, to name a few. At The Start House you can find outdoor gear that will help set you apart from other riders and skiers both for quality and design. When asked how she chooses her products, Jennifer says her goal is to find pieces that are different or hard to find. She is always in search of those pieces that will help her customers stand out.

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elite biker. The second floor of the shop is filled with clothes and accessories for even the youngest riders in the family.

Join a Local Ride Jennifer has some experience with fostering a love of sport in her own family.

Both avid riders and NCAA Division 1 ski racers, her son Matt just finished his junior year at Colby College in Maine, and Chris has been at Burke Mountain Academy and will be headed to Middlebury in the fall. You’ll no doubt see them either in the shop or alongside you on a Woodstock Bike Club ride this summer. But don’t be fooled by their youth; Matt and Chris are accomplished athletes and have been sharing their knowledge at The Start House for many summers.

The Start House supports local events like the Prouty, the Point to Point, CHAD rides, and sponsorship of the Killington Mountain School Bike Team.

Joining and helping facilitate the weekly rides with the Woodstock Bike Club is not enough for Start House; their goal is to give back by sponsoring local events. Join the crew at The Start House Ski and Bike this summer for your next adventure.

The Start House Ski and Bike 28 Central Street Woodstock, VT (802) 457-3377 www.thestarthousevt.com Weekly rides starting at The Start House • Tuesday No Drop/Social Road Ride, 6pm • Wednesday Dirt Road Challenge, 5:30pm • Thursday Mountain Bike Night, 6pm • Mountain Bike ride. Location changes each week; meet at 5:30pm • Friday Team Stupid Ride, 8am Every rider taking part in a WBC event must be a WBC member and wear a helmet while riding.

For more information visit www.thestarthousevt.com and www.woodstockbicycleclub.com

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Unbound

S P OT L I G H T

Volume III All the possibilities of what a book can be

By Dian Parker

ArtisTree Gallery, a nonprofit arts organization in Woodstock, is hosting a distinctive art exhibition this July titled UNBOUND VOL III. This will be the third year for the juried exhibit, where artists from far and wide will be exhibiting their unique ways of utilizing books as raw material for creating art. Viewers of the show can expect to see books used in ways one might have thought impossible.

How about a full-length gown made from the pages of an antique law encyclopedia? Or dried teabags stitched together to resemble a large bookworm? Âť Left: Dress made entirely of book pages by Lina Tans.

Above: Library of Alexandria by Ania Gilmore.

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S P OT L I G H T

Barbara Bartlett’s Bookworm is made of stitched tea bags.

VPR interviews director Adrian Tans.

A vinyl record on a child-sized turntable accompanied by a book with 1950s images? Assemblages, cut paper, altered books, and many other methods make for a dynamic and thought-provoking show.

Pentangle Arts Council, dedicated to bringing quality visual arts experiences to Woodstock and supporting the work of local artists, is partnering once again with ArtisTree Gallery to bring about the UNBOUND exhibit. The show opens in tandem with Bookstock: The Green Mountain Festival of Words on Friday, July 26. The literary festival brings more than 20 regional authors and hundreds of booklovers to Woodstock.

Art to Intrigue and Amaze Speaking of last year’s show, chair of the Pentangle Visual Arts Committee Barbara Bartlett says, “We were amazed by the quality and breadth of the work. UNBOUND II offered completely different interpretations on the idea of ‘the book’ and our audience greatly increased not 80

Art based on W. S. Merwin’s “Unchopping a Tree” from last year’s show.

only in size but also in enthusiasm. The opening, with hundreds of attendees, was a huge success!”

ArtisTree, with its mission to promote the creation, exhibition, and appreciation of art in New England, hosts the UNBOUND shows in its spacious and well-lit professional gallery. Last summer 15 artists contributed to UNBOUND VOL II. These artists hailed from New York, New Hampshire, Maine, and Vermont. Last year’s juror was Daniel Kelm, the founder and director of the Garage Annex School in Easthampton, Massachusetts. His school offers instruction at all levels to bookbinders and artists working in the book arts.

Kelm says of his experience last year,

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Tikkun by Benjamin Cariens.

“The art was quite diverse and interesting. Being a juror is so subjective. I chose the work in the show because it had a presence and was of good quality. After 35 years working with books, I have seen artist books improve greatly.”

Out of 96 entries last year, 54 pieces were selected for the show. Cash prizes

were awarded; first-prize winner in the 2012 UNBOUND show was Judith Taylor’s Minotaur’s Memoir. Her piece was an unwound skein of fabric, with a rewritten version of the Minotaur’s story, piled on the floor. A masked doll with an iPod tucked into her body played a looped digital recording of the artist’s text. Kelm selected this piece because, as he says, “It combined heart and intelligence.”

This year’s juror, Erin Sweeney, exhibits nationally and teaches book art in New Hampshire, Maine, and New Jersey, as well as in Ireland. Sweeney says of her selection process, “I’m excited about the wide parameters of the show.

I’ll be looking at many different aspects of the work, including concept and craft.

Gut reaction too—the moment when you look at something that really intrigues you. Throughout the whole process, I’ll be thinking about the exhibit as a whole. . . . How the works interact with each other is pivotal.”

Bringing Art to the Community The ArtisTree Community Arts Center, at 281 Barnard Road in Woodstock, offers classes for children, teens, and adults in art, movement, and music.

Workshops for all ages include belly dancing, felting, and photography. »

Fir/Fire by Dawn Howkinson Siebel.

Photo by John Polak.

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S P OT L I G H T

A crowd enjoys the opening of last year’s UNBOUND exhibit.

Some of the school programs include breakdancing, hip-hop, knitting, and pottery. Vacation and summer camps offer drumming, paper art, and science experiments. These are only a few of the programs available at ArtisTree, a wonder of an organization dedicated to bringing quality, expertise, and fun to Woodstock.

Adrian Tans, ArtisTree’s gallery director, is himself an artist living in Woodstock. He has exhibited his oil paintings throughout New England. Tans is also a published children’s book illustrator. He enjoys creating a variety of public artworks, especially in the winter months when he sculpts snow at national and international competitions.

Tans says, “UNBOUND VOL III accepts work from artists 18 and older working in New England and New York.

Open to all 2D and 3D, installation, and assemblage artists, this themed show encompasses all the possibilities of what we think a book is. A book can be a story, a pathway to another world, a dress, 82

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or anything an artist might associate with the word. This juried show using ‘the book’ as a stepping-off point offers an exploration into the worlds seen by these talented artists.”

“T” Townsend Belisle, a local Woodstock viewer, attended the previous two UNBOUND exhibits and says, “The first show provided quite the surprise, from a giant steel book that took two people to turn a page, to a Jacob’s ladder flip book made from tea bags. Each piece was provocative and thoughtful. The following year brought in reclaimed branches as an altar holding a book and book-themed birdhouses. The exhibit is imaginative, fun, and charming, starting many conversations between established artists, aspiring artists, and fans.”

National Geographic Magazine named Woodstock “one of America’s most picturesque villages,” and the Ladies Home Journal called it “the prettiest small town in America.” Not only is Woodstock beautiful, it also hosts five art galleries. It is a tourist destination as well

Admiring art at the opening.

as a haven for established and emerging artists. UNBOUND VOL III promises to be yet another example of the dynamic richness that this lovely town offers.

ArtisTree Gallery’s opening reception for UNBOUND VOL III is Friday, July 26, 2013, from 5:30 to 7:30pm.

The exhibit runs through September 7, 2013. For more information, call (802) 457-3500 or go online to www.artistree vt.org/gallery.

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SEASONAL FOODS

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Time for

Tapas Great things come on small plates

By Susan Nye

Summer is the perfect time to take it slow and easy.

Wiggle your toes in the sand or stretch out on the terrace.

Enjoy a glass of wine and conversation with old friends and new. And don’t worry about dinner. Instead, enjoy some delicious tapas, or small plates. This tasty tradition from sunny Spain will delight friends and family.

Tapas are little bits and bites eaten with a glass of wine or beer in the late afternoon or early evening. Think Barcelona and a seaside café at the end of a warm, sunny day. In Spain tapas can include anything from fried baby squid to marinated olives or a nibble of cheese or sausage. Purists stick to Spanish flavors, but it’s okay to put together small bites of deliciousness from more or less anywhere in the world. »

Spicy Marinated Olives Makes about 1 quart About 4 cups olives, a nice mix of your favorite varieties, drained Zest and juice of 1 lemon 2 Tbsp dry white wine 4 cloves garlic, slivered ½ tsp dried thyme 1 bay leaf ½ tsp (or to taste) red pepper flakes Freshly ground pepper to taste Extra-virgin olive oil

A Few Great Summer Tapas Recipes!

Spicy Marinated Olives Grilled Shrimp with Lemon, Garlic, and Herbs Cucumber and Radish Salad with Feta

Combine all the ingredients except the olive oil in a bowl, toss to combine, and transfer to a clean, wide-mouth jar. Add enough olive oil to cover the olives. Store the olives in the refrigerator, turning occasionally, for at least 24 hours before serving.

The olives will keep for about a month in the refrigerator.

Polka-Dot Brownies

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SEASONAL FOODS

Grilled Shrimp with Lemon, Garlic, and Herbs Makes about 20 pieces Zest of 1 lemon Juice of 1–2 lemons 4–6 cloves garlic, minced 1 Tbsp minced shallot 2 Tbsp finely chopped fresh oregano 2 Tbsp finely chopped fresh flat-leaf parsley 2 tsp smoked paprika Sea salt and freshly ground pepper to taste Extra-virgin olive oil to taste 2 lb colossal shrimp (9–14 per lb), peeled and deveined

1

Put the lemon zest and juice, garlic, shallot, herbs, and paprika in a small bowl, season with salt and pepper, and whisk to combine. Slowly whisk in olive oil to taste. Cover and chill for 2 to 6 hours. Bring to room temperature before serving.

2 3

Heat a charcoal or gas grill to medium hot.

Toss the shrimp with a little olive oil and season with salt and pepper. Grill the shrimp on a lightly oiled grill, turning once, for 2 to 3 minutes per side or until pink and just cooked through.

4

Transfer the shrimp to a large platter or individual small plates, drizzle with the lemon-garlic-herb sauce, and serve. You might want to offer everyone warm crusty bread to soak up the extra sauce!

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Little tidbits are a delightful way to start—or better yet—replace a meal.

Grazing on lots of small dishes makes for a great party. And no, you don’t need to invest in an infinite number of small plates. Just ferret out every saucer, salad, and dessert plate you own, and stack them high beside a pile of small forks.

It’s summer and the living should be easy. A tapas party doesn’t mean hours in the kitchen or lots of last-minute preparations. Include treats from your favorite deli or bakery and dishes that can be made well in advance. Better yet, share the work and make it a tapas potluck. Most everyone has a favorite finger food recipe. And for those that don’t?

Invite them to bring a bottle of wine, a wedge of great cheese, or basket of fresh, local strawberries.

If you’re replacing dinner, you’ll need more than a nibble of cheese and a few nuts. With any luck, you’ve got a grill master in the house to help you out. Kebabs, baby lamb chops, or giant shrimp and a few grilled vegetables will all be welcomed. A crunchy salad or slaw will add texture and balance. To end on a sweet note, pass around some tiny cookies or mini brownies and fresh fruit.

Have a wonderful evening! ¡Salud!

Cucumber and Radish Salad with Feta Makes about 8 small servings ¼ cup extra-virgin olive oil 1½ Tbsp red wine vinegar 2 cloves garlic, minced 1 small red onion, thinly sliced Sea salt and freshly ground pepper to taste 1–1½ European cucumbers, peeled, seeded, and chopped 12 radishes, stemmed and chopped 1 Tbsp chopped fresh parsley 1 Tbsp chopped fresh mint About 4 oz feta, crumbled

1

Put the olive oil and vinegar in a small bowl and whisk to combine. Add the garlic and onion, season with salt and pepper, and stir to combine. Cover and store the vinaigrette in the refrigerator for at least one hour to combine the flavors.

2

Put the cucumber and radishes in a large bowl and toss to combine. Add enough vinaigrette to lightly coat and toss. Sprinkle with parsley, mint, and feta, then toss again and serve.

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SEASONAL FOODS

Polka-Dot Brownies Makes 24 regular-sized or 48 tiny brownies ½ cup (1 stick) unsalted butter 8 oz semisweet chocolate chips 3 oz unsweetened chocolate ½ cup plus 2 Tbsp flour, divided ½ Tbsp baking powder ½ tsp kosher salt 3 large eggs 1 Tbsp instant coffee powder 1 Tbsp vanilla extract 1 cup sugar 1 cup white chocolate chips

1 2

Preheat the oven to 350°. Grease and flour a 9x13-inch pan.

Put the butter, semisweet chocolate chips, and unsweetened chocolate in a large, heavy pan and melt on low, stirring frequently. Remove from heat when the butter and chips are about two-thirds melted. Whisk until completely melted and combined. Cool for about 10 minutes.

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3

Put ½ cup flour, the baking powder, and salt in a bowl and whisk to combine. Reserve.

4

Put the eggs, instant coffee, vanilla, and sugar in a bowl, and whisk to combine. Gradually whisk the egg mixture into the chocolate.

5

Stir the dry ingredients into the chocolate mixture. Combine the white chocolate chips with the remaining flour and fold into the batter.

Pour the batter into the prepared pan.

6

Bake for about 30 minutes or until a toothpick comes out clean. Cool completely and cut into squares.

Susan Nye writes for magazines throughout New England. She shares many of her favorite recipes and stories about family, friendship and food on her blog, Around the Table, at www.susannye.wordpress.com.

The New Hampshire writer and chef was named one of the Top 100 Foodie Bloggers of 2012 by BlueStar Range.

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HAPPENINGS: SUMMER 2013 JUNE | JULY | AUGUST

June 22

Community Open House Special behind-the-scenes tours. Pack a lunch for a picnic at the park.

Info: (802) 457-3368, www.nps.gov/mabi Marsh-Billings-Rockefeller National Historic Park, 10am–4pm

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Pentangle Council on the Arts

9, 16, 23 & 30 | Ice Cream Sundays

31 The Green Woodstock, VT (802) 457-3981 www.pentanglearts.org

Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum

July 8–18 | Summerdance Join us for this intergenerational community dance tradition that brings participants together for a two-week workshop at the Woodstock Town Hall Theatre, culminating in a Pentangle Brown Bag performance.

July 29–August 3 | Summer Stock in Woodstock Performing Arts Camp This annual Pentangle camp program, led by Sharon Groblicki, teaches vocal technique and presentation, drama, improvisational theater, singing, and theater dance. Includes daily sessions at the Woodstock Town Hall Theatre from 9:30am to 4pm, with midday swimming at the Woodstock Recreation Center.

JUNE June 6 & 20, July 18, August 1, 15 & 29 | Open Mic Night at ArtisTree Info: (802) 457-3500, artistreevt.org ArtisTree, 7–9pm

June 7, July 12 & August 2 | Loose Ends: Finishing Those Unfinished Knitting Projects

10 | Living History Presentation: Dorothy Canfield Fisher: A Vermonter for the World Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 7pm

11 | What’s On Your Nightstand?

Info: (802) 457-1822, www.woodstockhistorical.org Norman Williams Public Library, 10:15am

17–21 | Fun in the Forest Join us for the fifth year of this popular summer camp!

Info: (802) 457-3500, artistreevt.org ArtisTree, 9:30am–12:30pm

20 | Music @ the Mezz Info: (802) 457-2295, www.normanwilliams.org Norman Williams Public Library, 10:15am

23 | 2nd Annual Tour de Zack A scenic bike ride through the beautiful hills of Barnard, Bethel, Pomfret, and Woodstock. The delicious barbecue dinner is hosted by renowned chef Will Dodson of the Barnard Inn & Restaurant.

Info: (802) 457-5868, www.zacksplacevt.org

24–28 | VINS Fledglings: Natural Expressions

8 | Nuno Scarves Workshop

This camp will nurture your child’s imagination and cultivate his or her artistic expression.

Info: (802) 457-3500, artistreevt.org ArtisTree, 9am–1pm

Info: (802) 457-3500, artistreevt.org ArtisTree, 9am–4:30pm

June 26 | Poetry @ the Mezz

Info: (802) 457-3500, artistreevt.org ArtisTree, 6–9pm

8 | Sense of Place A group discussion about how life in our community is centered around our identity of place.

Info: (802) 457-1822, www.woodstockhistorical.org Norman Williams Public Library, 1–3pm

Info: (802) 457-2295, normanwilliams.org Norman Williams Public Library, 6:30–8:30pm

27 | Audience as Art Info: (802) 457-2295, normanwilliams.org Norman Williams Public Library, 6:30–8:30pm » S U M M E R 2013

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HAPPENINGS June 24–28 & July 15–19 Junior Farm Vet Camp Designed for ages 10 to 15, each fiveday session will introduce students to the physiology and basic care of large farm animals, under the guidance of a veterinarian with the animals close at hand.

Info and registration: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum, 9am–3pm

28 | You Paint It! Pottery Workshop Info: (802) 457-3500, artistreevt.org ArtisTree, 7–8:30pm

30 | Undiscovered Treasures: Antiques Appraisals and Reception Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 2–5pm

JULY 1 | Gettysburg: Day 1

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Part one of a three-part mini lecture series. Presented by historian Charlie Wilson.

Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 7pm

July 1–5, 15–19 & 22–26, August 5–9 & 19–23 | Thrill Seekers Overnight Camp A multi-sport, coed sleep-away camp for ages 10 to 12. Campers spend their nights sleeping out in tents and their days climbing, paddling, hiking, biking, caving, and swimming, all under the care of our highly trained adventure staff.

Info: (802) 773-3343, vermontadventuretours.com

July 2–August 20, Tuesdays | Time Travel Tuesdays Experience late 19th century chores and pastimes in the farmhouse firsthand.

Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum

4 | Old Vermont 4th A patriotic family celebration featuring the reading of the Declaration of Independence, wagon rides, making 1890 flags, and lots more.

Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum

8 | Gettysburg: Day 2 Part two of a three-part mini lecture series. Presented by historian Charlie Wilson.

Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 7pm

8–12 | Thrill Seekers Day Camp For ages 10 to 12.

Info: (802) 773-3343, vermontadventuretours.com 9am–4pm

July 1–5, 15–19 & 29–August 2, 12–16 Young Adventure Day Camp

8–12 | Rock Climbing Overnight Camp

A multi-sport, coed day camp for ages 7 to 9.

Info: (802) 773-3343, vermontadventuretours.com 9am–4pm

For ages 11 to 14.

Info: (802) 773-3343, vermontadventuretours.com

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8–12 | VINS Peeps: Up in the Air Info: (802) 457-3500, www.artistreevt. org/vins-peeps-up-in-the-air/ ArtisTree, 9am–1pm

8–18, Monday–Thursday | Rock Camp Ages 12+. Come rock out with other students.

Info: (802) 457-3500, www.artistreevt.org/rock-camp/ ArtisTree, 9:30am–12:30pm

10 | Contemplative Photography Workshop with Andy Karr Info: (802) 457-3500, www.artistreevt.org ArtisTree

10 | Storytime on the Lawn!

Info: (802) 457-2295, normanwilliams.org Norman Williams Public Library, 5pm

12 | Old-Fashioned Band Concert & Ice Cream Social Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 7pm

July 12–October 18, Fridays Foodways Fridays Discover how we use seasonal herbs from our heirloom garden in historic recipes.

Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum

15 | Gettysburg: Day 3 Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 7pm

15–19 | Magical Art Camp Info: (802) 457-3500, www.artistreevt.org ArtisTree, 9am–12pm

July 18, 25, August 1, 8, 15 & 22 Junior Ranger Program Park rangers will guide 6-to-12-yearolds in an exciting 1.5-hour hands-on exploration of a variety of topics.

Info: (802) 457-3368 ext. 22, www.nps.gov/mabi Marsh-Billings-Rockefeller National Historic Park, 2:30–4pm

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HAPPENINGS 20 | Felted Flowers Workshop Info: (802) 457-3500, www.artistreevt.org ArtisTree, 10am–2pm

July 21 & August 18 | Mansion Open House Explore the Mansion at your own pace.

Outdoor artist activities for children sponsored by ArtisTree.

Info: (802) 457-3368, www.nps.gov/mabi Marsh-Billings-Rockefeller National Historic Park, 12–4pm

22 | Mountaineering Camp For ages 13 to 16.

Info: (802) 773-3343, vermontadventuretours.com

22 | Science Experiments Camp Info: (802) 457-3500, www.artistreevt.org ArtisTree, 10am–12pm

26–28 | Bookstock: The Green Mountain Festival of Words Three days of workshops, author presentations, live music, secondhand and vintage book sales, and art exhibits—all free! Visit various locations in Woodstock.

Info and schedule: bookstockvt.org

27 | Hay Day Spend a summer day with us in the farm fields, where you’ll see traditional haying techniques.

Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum

29 | Drum Camp Info: (802) 457-3500, www.artistreevt.org ArtisTree, 9:30am–12:30pm

29 & 31 | DSLR Camera Basics Info: (802) 457-3500, www.artistreevt.org ArtisTree, 6–8pm

AUGUST August 1–September 22 | Annual Quilt Exhibition Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum 94

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ADVERTISERS INDEX 3 | Heritage Chicken Day We’ll feature a variety of breeds of chickens to see their similarities and differences, plus baby chicks.

Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum

5 | Rock Climbing Day Camp For ages 11 to 14 Info: (802) 773-3343, vermontadventuretours.com 9am–4pm

Action Garage Door ......................................... 32

Mertens House ................................................. 76

Amber Arpaia’s Bakery .................................... 88

Mollies Mercantile.............................................. 5

Armistead Caregiver Services .......................... 75

Moon Dog Healing Arts ................................... 88

Audsley Plumbing & Heating .......................... 81

N. T. Ferro ......................................................... 23

Barnard General Store ..................................... 93

Newhall Farm ................................................... 76

Bentleys............................................................. 72

Ottauquechee Well Drilling ............................. 94

Billings Farm & Museum .................................. 82

Perry’s Home Appliance Center ....................... 64

Blood’s Catering ............................................... 22

Purple Crayon Productions .............................. 66

Braeside Motel ................................................. 82

Quechee Gorge Golf ........................................ 27

Brown’s Floormasters ....................................... 48 Cabinetry Concepts and Surface Solutions ..... 78 Carpet King & Tile ............................................ 91

5–9 | Mountains and Rivers Forever Summer Day Camp

Caulfield Art Gallery ........................................ 65

Info: (802) 457-3368, www.nps.gov/mabi Marsh-Billings-Rockefeller National Historic Park, 9am–4pm

Crown Point Cabinetry..................................... 13

Charles Silva Builder/Designer ......................... 75

Crystal & Bark Designs ..................................... 72 David Anderson Hill ......................................... 47 Davis Alterations & Building............................ 93

10 | Taste of Woodstock

Dead River Company........................................ 67

Annual street festival with more than 50 vendors, food, activities, live music, and more!

Info: www.woodstockvt.com Woodstock Village, 10am–8:30pm

Elevation Clothing............................................ 89

10 & 24 | Introduction to Belly Dancing

Engel & Volkers ................................................ 65 Ennis Construction ........................................... 94 Fields of Vision Eye Care .................................. 89 Five Olde Tavern & Grille ................................. 65 First Impressions Salon & Spa .......................... 94 Moose River Lake & Lodge Store .................... 77

Quechee Gorge Village .................................... 17 Quechee Mobil ................................................. 48 Ralph E. Morgan & Sons .................................. 10 Riverlight Builders ............................................ 32 Robert Wallace Real Estate.....Inside front cover Route 4 Country Store ..................................... 87 Stone Dental ..................................................... 17 Strong House Spa ............................................. 39 Systems Plus ...................................................... 46 Taylor-Palmer Agency ...................................... 77 The Daily Grind................................................... 3 The Fort at No. 4 .............................................. 91 The Hanover Inn ............................................... 39 The Paper Store .................................................. 7 The Quechee Club ............................................ 25 The Quechee Inn at Marshland Farm.............. 47

Fore U Golf Center ........................................... 31

The Start House Ski & Bike .............................. 40

Frameworks Studio .......................................... 77

The Vermont Spot ............................................ 83

G. R. Porter & Sons ........................................... 83

The Vermont Standard..................................... 41

Gilberte Interiors .............................................. 66

The Yankee Bookshop ..................................... 27

Gillingham’s ...................................................... 10

Townline Equipment ........................................ 46

Green Mountain Railroad ................................ 88

Trap Door Bakehouse & Café .......................... 81

Hawk Inn & Mountain Resort .......................... 81

Unicorn ............................................................. 23

Henderson’s Tree & Garden ............................. 63

Upland Construction ........................................ 70

Home Hill Inn...................................................... 4

Upper Valley Haven.......................................... 93

11 | Antique Tractor Day

Home Partners .................................................. 64

Vermont Spirits .........................Inside back cover

Info: (802) 457-2355, www.billingsfarm.org Billings Farm & Museum

Hull Maynard Hersey Insurance....................... 11

Vitt, Brannen, Loftus ........................................ 92

Jeff Wilmot Painting ........................................ 49 Kedron Valley Inn ............................................. 41

Williamson Group Sotheby’s International Realty ................................................................ 1

Keeper’s A Country Café .................................. 66

Woodstock Beverage ....................................... 72

19 | A Vermont Music Sampler

Kendal at Hanover ........................................... 49

Woodstock Area Chamber of Commerce ....... 87

Info: (802) 457-1822, www.woodstockhistorical.org Woodstock History Center, 7pm

Killington Chamber of Commerce .................. 40

Woodstock Farmers’ Market ........................... 31

Lang McLaughry Real Estate ........................... 83

Woodstock Home & Hardware .......................... 9

LaValley Building Supply.................... Back cover

Woodstock Inn & Resort .................................. 75

Londonderry Ventures ..................................... 27

Woodstock Inn/Golf ......................................... 22

Long Trail Brewing Company .......................... 87

Zayas Jewelers .................................................... 2

Info: (802) 457-3500, www.artistreevt.org ArtisTree, 10:30–11:45am

10–11 | Overnight Camping Trip Info: (802) 457-3368 ext/55, www.nps.gov/mabi Marsh-Billings-Rockefeller National Historic Park

23–25 | Woodstock Semi-Annual Sidewalk Sale Days Info: www.woodstockvt.com 9am–6pm

Mascoma Savings Bank .................................... 33

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

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LAST GLANCE Poem and photo by Joyce Dann

In Glorious Technicolor Film sensitive to different primary colors is exposed simultaneously and then superimposed to produce a full color print

And God created the iridescent blue copulating dragonfly before my eye as I float between the mountains in what used to be the lower field where my bay horse turned black at night his pulsing metal hooves striking rock that sparked like fireflies.

I ride warm and cool on a blue inflated raft in glinting sunwater that we dammed after digging to double the land’s reflections, like God again, who could say, “Let there be . . .

And there was—a body of water and we said, “Let the hay grow in the daze of summer . . .” in love with the farm boys—shirts off, shining with tan muscles, in love with caddie boys who glowed surreally over the bright red of their sweating cold Fruit Punch bottles and the summer boys who danced with me at night on the wide porches of the Woodstock Country Club.

By day I rode my horse as I worshipped his lashes, eyes, hooves, roiling mane and sinew that I stroked and straddled to walk and trot on the dirt roads of nowhere.

With one eye on weather-breeding clouds, we mowed hay, raked windrows, tumbled, pitched, and stored bales with metal claws to fork haystacks toward slits of sun beams through barn boards above solid rafters as a million dust motes soared from tumbling cushions of new timothy we leapt from our bodies leaving the glorious world of summer were my soul remembrance hangs.

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