Woodstock Magazine - Winter 2014 by Mountain View Publishing

CONTENTS

44 34 44 Danforth Pewter Celie Fago 52

Schussing Back in Time by Lisa Densmore Ballard The four oldest Vermont ski areas, then and now.

by Lauren Seidman Bringing the business home.

by Sara Widness Creating objects of beauty from metal and clay.

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CONTENTS

31 65

59 In Every Issue

Departments

13 14 Contributors 16 Online Exclusives 76 Happenings 79 Advertisers Index 80 Last Glance

Editor’s Note

Vermont Views Coolidge Site rings in the season.

24 Around & About by Cassie Horner

Wine Wisdom by Corey Burdick Holiday wine.

59 Fantastic Finds by Bridget Wiffin

Singleton’s Market.

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65 Spotlight

by Meg Brazill Pentangle t urns 40.

69 Personalities

by Lisa Densmore Ballard Bill McCollum, athlete and author.

73 Seasonal Foods by Susan Nye

Enjoy a bowl of chowder.

Gifts & More Shop in the area and keep it local!

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

mountainviewpublishing.com Publishers

Bob Frisch Cheryl Frisch Executive Editor

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Elaine Ambrose Creative Director

Ellen Klempner-Beguin Art Director

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Bob Frisch KEEP US POSTED. Woodstock Magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing. com. Advertising inquiries may be made by email to rcfrisch1@comcast. net. Woodstock Magazine is published quarterly by Mountain View Publishing, LLC ÂŠ2014/2015. All rights reserved. Reproduction in whole or part is strictly prohibited. Woodstock Magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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E D I TO R ’ S N OT E

JACK ROWELL

A Holiday to Remember The chill of winter prompts us to bring out our snow boots, insulated parkas, hats, and gloves, as well as the skis and snowmobiles for outdoor fun. The colder weather also reminds us that the holiday season will be upon us sooner than we think. Before Thanksgiving Day is over, shoppers rush out to pack malls and stores, standing in line sometimes for hours to purchase the latest toys and gadgets. It takes me several weeks to create my shopping list because I want to come up with the most perfect gift I can think of for each person. I believe that the best gifts are unexpected—not only something the recipient will adore, but also an item they would never think of buying for themselves. I like to do this because of a very special present I received when I was in fourth grade. From the beginning of the school year through the fall, every morning at the bus stop, I admired my neighbor Nancy’s Timex watch. She was a year older and very sophisticated, and I thought she was the luckiest girl I knew to have such a beautiful timepiece. Every detail was exquisite— the small square face with dainty numerals, the black velveteen band—and it could not have been lovelier. Fast forward to a few weeks before Christmas. My parents and I had stopped in at the local Rexall drugstore, and while they were at the cash register paying, what did I see there on the counter? A lighted, rotating case of Timex wristwatches! Gawking as they slowly turned, I couldn’t believe my eyes when I saw a watch like Nancy’s! I gasped, and my mom and dad looked. All I could do was point. I watched it come around two more times, then it was time to go. With the excitement of getting ready for Christmas, I forgot about the watch, and it wasn’t on my list for Santa. Needless to say, I was a very surprised and happy nine-year-old when my mom opened the lid of the plastic case for me (it was stuck) on Christmas morning. It was the most beautiful watch ever, and it was mine! I’ve received many wonderful gifts over the years, but that’s my favorite. Every year I remember that moment and how special it made me feel. I hope you can give someone you love a magical moment this season, no matter what holiday you observe. Enjoy! Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com LIKE US www.mountainviewpublishing.com/facebook W I N T E R 2014-2015

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C O N T R I B U TO R S

Lisa Densmore Ballard

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

Lynn began her photographic career in Boston, studying at New England School of Photography, assisting commercial photographers, and color printing in photo labs. Originally from West Virginia, she worked her way north, finally landing in the hills of Vermont, where she has a studio in Woodstock. Her current assignments include photographing people, product, and art.

Lynn Bohannon

Meg Brazill is a regular contributor to regional New England magazines and teaches at the Writer’s Center in White River Junction, Vermont. A recovering punk rocker and performance artist, she lives with her daughter in South Woodstock. She is currently working on a book of short fiction when she’s not too busy living it.

Meg Brazill

Corey Burdick

Corey is a writer who has spent the past 10 years pursuing her passion for all things food and wine. She is a graduate of Mount Holyoke College who has worked as a fine wine account manager and received her WSET Level 2 certification from the Vermont Wine School. When she isn’t writing or cooking up something delicious with locally sourced foods, you can find her kayaking, running, vintage treasure hunting, or roller skating.

Jack Rowell

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. Jack has had successful one-man exhibitions at Hopkins Center at Dartmouth College; Chandler Gallery in Randolph, VT; Governor’s Reception Area, Montpelier, VT; and the Main Street Museum of Art in White River Junction, VT.

Bridget is a grant writer and freelance writer who lives in central Vermont with her family. She moved to Vermont 13 years ago and since that time has been an editor and writer for several publications, including Outdoors Magazine in Burlington. When she isn’t at the computer, she enjoys hiking, gardening, live music, and, most of all, spending time with her family.

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ONLINE EXCLUSIVES Start a Tradition Why not start a tradition by giving an annual collectible to someone special? Find a list of gift ideas online.

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VERMONT VIEWS

Coolidge Site Rings in the Season

Special events, crafts, music, and sleigh rides make the Coolidge Holiday Open House on December 6 a fun day for all ages.

Join the merriment!

The President Calvin Coolidge State Historic Site hosts the 23rd annual Coolidge Holiday Open House on Saturday, December 6, in Plymouth Notch. Many of the museum buildings at the site are open free of charge from 10am to 4pm. The Coolidge Birthplace will be decorated as it would have been in 1872, the year the future president was born. The event features special presentations, holiday shopping, and activities for the entire family. A highlight will be a baking demonstration by Gesine Bullock-Prado at 2pm. Culinary artist and author of several books, Gesine has delighted Coolidge Open House attendees in past years with her fun presentations of elegant holiday confections. Steve Morse of Montpelier will play holiday organ and piano music and will lead a carol sing at the village church. Site administrator Bill Jenney will offer special tours of the Coolidge Homestead at 11am and 1pm.

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Enjoy holiday shopping at the Florence Cilley Store.

Other activities include: • Horse-drawn sleigh (or wagon) rides with Fred DePaul. • Children’s activities organized by the Calvin Coolidge Presidential Foundation. • Homemade chocolate demonstra-

tions and tastings with The Chocolatorium. • Wreath-making with Terry Gulick. Sales will benefit the Coolidge Site’s garden fund. • Traditional craft demonstrations from Fiber Arts of Vermont (spin-

ning, weaving, felting, etc.), Dolores Furnari (theorem painting), Marianne Fassett (paper quilling), and Ellen Denton (pressed flower cards). • Cheesemaking and wine tasting at the Plymouth Cheese Factory. • Holiday shopping at the Florence Cilley Store and Museum & Education Center featuring oldfashioned toys, Coolidge memorabilia, Vermont-made crafts and specialty foods, and more! • Special holiday postal cancellation (1 to 4pm)—the newest design by John Lutz. • A hearty, homemade lunch served at the Wilder House Restaurant. • Lighting ceremony for the Plymouth Memory Tree (3pm). For further information, call (802) 672-3773 or visit www.HistoricSites. Vermont.gov/Coolidge.

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Unique Shopping In Woodstock

Gallery on the Green 1 The Green Woodstock, VT (802) 457-4956 www.galleryonthegreen.com

The Village Butcher 18 Elm Street Woodstock, VT (802) 457-2756 Open every day.

Mon–Fri 4–10pm Sat 11:30am–10pm Sun 10am–9pm

Open Daily.

Crystal & Bark Designs & The Little Flower Shoppe 28 Pleasant Street Woodstock, VT (802) 332-6411 www.crystalandbarkdesigns.com Mon–Sat 9:30am–5:30pm

Encore Designer Consignment

Worthy Kitchen 442 Woodstock Road Woodstock, VT (802) 457-7281 worthyvermont.com

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

Gear Traders 1 The Green Woodstock, VT (802) 457-9797 geartradersvt.com

Open Tue–Fri 10–4pm Sat 10–12pm Anytime by appointment.

Please visit our website for current hours.

Anything Printed

South Woodstock Country Store & Deli

1 The Green Woodstock, VT (802) 457-9797 www.encoredesignerconsignment.com

2490 East Woodstock Road Woodstock, VT (802) 457-3414 www.anythingprinted.net

Please visit our website for our current hours.

Mon–Fri 8am–5:30pm

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4800 South Road South Woodstock, VT (802) 457-3050 Mon–Fri 6:30am–6pm Sat 7am–5pm Sun 8am–4pm

Shop Local for the Best Selection

Angkor Wat Restaurant

Woodstock Hops N’ Barley

Unicorn

446 Woodstock Road Woodstock, VT (802) 457-2472 woodstockhopsnbarley.com

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

We are open in the winter Tues–Sun 4–9pm and closed Monday.

Mon–Thu 10am–7pm Fri–Sat 10am–8pm Sun 10am–6pm

Mon–Fri 9:30am–5pm Sat 9:30am–5:30pm Sun 10:30am–4:30pm

Eyes on Elm Boutique

Collective – the Art of Craft

Whippletree Yarn Shop

61 Pleasant Street Woodstock, VT (802) 457-9029 www.angkorwatrestaurant.com

23 Elm Street Woodstock, VT (802) 457-7227 www.eyesonelm.com

47 Central Street Woodstock, VT (802) 457-1298 www.collective-theartofcraft.com

7 Central Street Woodstock, VT (802) 457-1325 www.whippletreeyarnshop.com

Mon, Tue, Thu, Fri & Sat 10am–5pm Sun 11am–4pm

Mon–Sat 10am–5pm Sun 10am–4pm

Mon–Sat 10am–5pm Sun 11am–4pm

Krystyna’s Stones and Sterling

Lucky Elephant

Caulfield Art Gallery

28 Central Street Woodstock, VT (802) 457-4717 www.iluckyelephant.com

11 The Green Woodstock, VT (802) 457-1472 www.caulfieldartgallery.com

Sun–Thu 10am–6pm Fri–Sat 10am–8pm

Mon–Sun 10am–5pm

20 Central Street (Behind Vermont Flannel) Woodstock, VT (802) 457-9438 www.krystynassilver.com Mon–Sat 11am–5pm Sun 11am–4pm

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Shop Quechee & Nearby this Winter

Old Federal Antique Shop

Game Set Mat

East Woodstock Road (Route 4) Quechee, VT (802) 457-9411

15 South Main Street, Lower Level Hanover, NH (603) 277-9763 www.gamesetmat.com

Open daily.

Quality Inn 5817 Woodstock Road Quechee, VT (802) 295-7600 www.qualityinn.com/quechee

Mon–Sat 10am–6pm Sun 12–5pm

The Vermont Spot 5573 Woodstock Road Quechee, VT (802) 281-6274 Open daily 9:30am–5:30pm

Deirdre Donnelly Jewelry Art Quechee Gorge Village 5573 Woodstock Road Quechee, VT (802) 432-1700 www.deirdredonnelly.com Open daily 10am–5pm

Strong House Spa 694 Main Street Quechee, VT (802) 295-1718 www.stronghousespa.com

Route 4 Country Store 3699 Woodstock Road Quechee, VT (802) 295-7567 www.vermontcountrystore.com

Antiques Collaborative, Inc. 6931 Woodstock Road (Route 4) Quechee, VT (802) 296-5858 www.antiquescollaborative.com Open daily 10am–5pm

Shepard Interior Selections 9295 E. Woodstock Road Quechee, VT (802) 457-1116 www.shepardinteriordesign.com Mon–Fri 9am–4pm, anytime by appointment.

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A RO U N D & A B O U T By Cassie Horner

Billings Farm & Museum

Sleigh Ride Week

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Cruising through the snow in a sleigh or wagon pulled by literal horse power is a magical experience. Crisp, cold air, the sounds of the horses, and the slow pace are exciting and, after a little while, soothing. At Billings Farm & Museum in Woodstock, visitors have the chance to ride in a sleigh and participate in other activities during the annual Sleigh Ride Week February 14 through 22 from 10am to 4pm. On weekends, the adventurous can try out the historic jack jumper—a ski with a seat. The event takes place at a little hill on the museum’s grounds. There are jack jumpers sized for kids and for adults. Because it’s Presidents’ Week, the weekend activities feature cookies favored by two presidents and also First Lady Grace Coolidge’s famed Ice Box Cookies. Not to be missed is the opportunity to test one’s wits with presidential trivia. The artistically inclined can make presidential silhouettes. New this year is the milking program in the farm’s barns. Offered during Christmas week, Sleigh Ride Week, and weekends through February,

the program begins at 3:15 and includes the 3:30pm milking. The barns are open all day for a self-guided tour of everything from the sheep barn to the calf nursery and horse barn. The beautifully restored 1890 Farm House with its farm office, family living area, creamery, and ice house will also be open for touring. Admission during Sleigh Ride Week includes sleigh or wagon rides (dependent on weather), jack jumper sledding, and all house and barn activities. For more information and a complete schedule of winter events at Billings Farm & Museum, visit www.billingsfarm.org or call (802) 457-2355.

Left: "The horse knows the way to carry the sleigh . . ." Right: Everyone enjoys riding a jack jumper.

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A RO U N D & A B O U T

Freelance Family Singers

The Freelance Family Singers holiday concerts are scheduled for December 6 and 7.

The Freelance Family Singers have been tunefully communicating since 1978 when Sydney Long, choral director at Woodstock Union High, responded to the wishes of adults who wanted to sing. She had turned around the failing choral program at the high school, and the students were having so much fun, their parents wanted something similar in the community. In 1982, Ellen Satterthwaite, whose daughter sang in the high school chorus, took over. The new group included students, parents, and others, and then opened up to anyone interested in singing. Thirty-two years later, the Freelance Family Singers are still performing two popular concerts every year, one in May and one in December, and Ellen is still at the helm. A music major, she teaches piano, plays the organ at the Quechee Village

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Church, and has taught music in area schools. The group operates under the umbrella of the Woodstock Recreation Center. The Holiday Concert this year will take place on December 6 at 7pm and on December 7 at 3pm at the First Congregational Church in Woodstock. A chorus of about 40 members will explore the musical theme of winter with an emphasis on the holidays. The fun and diverse program includes a dramatic entrance when the singers walk in singing in unison and then break into parts. Other highlights feature Vivaldi’s Gloria and the Ukrainian Carol of the Bells. The concert ends with the audience joining in to sing a selection of Christmas songs. “If you like to sing, come on in and join the chorus,” says Ellen. There are no auditions, and adults, high school, and elementary students are welcome. “There’s a good spirit within the group.

New people always say they feel welcome.â&#x20AC;? The Freelance Family Singers are funded through a small fee paid by participants to cover the cost of music, concert ads, and other expenses. The Woodstock Rotary Club supports the group generously to help pay for music. (The chorus also relies on the extensive library of music housed at The Homestead that is available for loan to singing groups.) The singers offer some student scholarships, which are funded with help from the community. The concerts are free, with suggested donations of items for the Woodstock Community Food Shelf. Refreshments are served following the concert.

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A RO U N D & A B O U T

First Ski Tow in the

US – 1934 We take ski tows for granted. How else would you get to the top of the mountain? In fact, though, in the pre-tow days, avid skiers such as longtime Vermonter Sherman Howe and friends skied all on their own power, traversing unplowed roads and hill pastures. “We had a system for getting each other through barbed wire fences in fields,” he recalls with a chuckle. Organized skiing was taking place, too. After a snowless winter closed the Woodstock Inn in 1932, Betty and Bob Royce, owners of another village inn, came up with a clever plan. They met skiers from the Boston area at the train in White River Junction and transported them to Woodstock for days of fun skiing the White Cupboard Inn Skiway at Clint Gilbert's farm, a few miles north of the village. Of course, people had to climb the hill, but they didn’t expect anything different. »

Gilbert’s Hill, from the bottom, with a ski bob sled, manufactured in Woodstock, in the foreground.

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Above: Gilbert’s Lodge. Left: The White Cupboard Inn on the Woodstock Green circa 1930. Below: View from the top of Gilbert’s Hill.

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A RO U N D & A B O U T

Top: Wallace "Bunny" Bertram. Above: Crowd at Gilbert’s.

All that changed in 1934 when the first ski tow in the United States was installed on Gilbert’s Hill. The tow, modeled after the 1933 rope tow that ran in Shawbridge, Canada, was motivated by a challenge offered with some modest funding by skier Douglas Burden and friends. They didn’t want to keep climbing the hill and put forward this incentive to the Royces to find a way to move skiers uphill comparable to what was being done in Canada. With help from the Royces’ family friend David Dodd of Newbury, Vermont, a Model T Ford with Montgomery Ward tractor conversion was the core of the first Vermont rope tow. The first winter passed with trial and error, and excitement. US ski history had been made in the little town of Woodstock, Vermont. 3 0 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

WINE WISDOM

Holiday Wine Always a welcome gift By Corey Burdick

Let’s face it—the holidays can be stressful. Whether it’s family gatherings filled with heated debate over the latest election, traveling across the country, or baking batch after batch of gingerbread, we all have seasonal tasks we dread, but gift giving needn’t be one of them. At least for some of the folks on your list, you can avoid crowded malls. For example, with the help of Woodstock Beverage proprietor Mike McCarthy, you can dash into his Southern Vermont shop or one closer to you and pick up a wine that’s sure to entice even the most persnickety oenophile on your list. »

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WINE WISDOM

CALIFORNIA DREAMIN’ (ABOUT REDS)

Know someone who is an avid red drinker and has a penchant for California wine producers? You’re in luck because Mike has several suggestions, each at a reasonable price point. His first pick is the Contra Costa Zinfandel ($13.99 to $15.99). This wine is 77 percent zinfandel, 17 percent petite sirah, 4 percent carignane, and 2 percent alicante bouschet. “This is a deep purple and luscious wine with flavors of black cherry, strawberry, and dark chocolate,” says Mike. Each year, when the latest vintage of the Bogle Phantom ($19 to $21) is released, I get an urgent message from a friend of mine notifying me that it has arrived. Her excitement is not without cause—this red is delicious. The Phantom is a blend of 46 percent petite sirah, 40 percent zinfandel, 11 percent cabernet sauvignon, and 3 percent mourvèdre. “The sum of its parts exceeds any single

varietal grape flavor,” says Mike. “It has a bright, red cherry fruit . . . with hints of rich blackberry and a great intense finish.” The Decoy Cabernet from California ($19 to $20) will do nicely for pleasing the more sophisticated palates on your list. The 2012 vintage has black cherry and raspberry jam aromas and is perfect as an after-work sipper or paired with roast duck. Given the pedigree of the Duckhorn Wine Company, the wellinformed among your group are sure to be impressed with your acumen! Mike’s final red recommendation comes in at a price point that’s ideal for parties. The Bread and Butter Pinot Noir ($13.99) from Napa, California, offers aromas and flavors of black cherry, orange peel, rhubarb, and a floral tea that mingle with hints of caramel and mint. White pepper lends a toasty element that makes it a fantastic pairing with wood-fired pizza!

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WINTER WHITES

The weather may be chilly, but sometimes whites are just the ticket to accompany appetizers like shrimp or oysters. Mike offers a variety of whites to choose from, based on pairing and personal taste. First, consider the Ferrari-Carano Fumé Blanc ($14). This Sonoma, California, sauvignon blanc boasts “luscious, ripe fruit flavors reminiscent of apple, citrus, melon, peach, and grapefruit with hints of kiwi and pear.” Have a chardonnay lover—or hater— on your list? Believe it or not, this wine might please them both. The Mer Soleil Silver ($20) unoaked chardonnay is grown in the Santa Lucia Highlands. This chardonnay is crisp and clean and lacks the buttery viscosity that oaked chardonnays often possess. Mike says the vitality and mineral character of the earth really shine through in this particular fumé.

White blends are incredibly versatile in terms of food pairings, and the Tablas Creek Côtes de Tablas Blanc ($25) from Paso Robles, California, is no exception. The wine is made up of 34 percent viognier, 30 percent marsanne, 30 percent grenache blanc, and 6 percent roussanne. “This is a blend reminiscent of the Northern Rhône Valley in France. It's rich in balance, structure, and minerality—and in a class by itself,” says Mike. In the mood for a European selection? Mike recommends the Famille Perrin Côtes du Rhône ($10) from France. This beauty is rustic yet approachable and can be sipped casually with weeknight dinners of spaghetti and meatballs. He adds, “The elegance, complexity, and exotic aromas of this wine will seduce you.” HOLIDAY SPARKLERS

For a true champagne, Mike recommends Le Mesnil Blanc de Blanc, Grand Cru Brut ($40). This is a grower’s champagne produced and shipped by the producer (no middle man), which yields a great champagne value, he notes. “It has light, green-tinged yellow mineral-accented aromas and flavors of candied orange, pear, white flowers, and ginger . . . lively citrus and orchard fruit flavor underscored by chalky minerality.” This celebratory sparkler has a dry finish and is ideal for toasting the New Year. For a mid price-range sparkler that’s sure to please, Mike suggests the Roederer Estate ($27.99) Brut NV. The crisp, fresh, and rich flavors of this sparkling wine reflect the cool, fog-shrouded Anderson Valley of Northern California where the grapes are grown on a 600-acre family estate. To round out the sparkling selections, Mike suggests the Cupcake DOC Prosecco ($10 to $12) sparkling wine. “This bright sparkling prosecco produced in Northern Italy is the perfect accompaniment for all occasions. It has a lively, fruity nose of peach with a nectarine finish—perfect for parties.” Here’s to the holidays and a happy New Year! W I N T E R 2014-2015

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By Lisa Densmore Ballard Photos courtesy of Stowe Mountain Resort, Middlebury College, Northeast Slopes, and the Woodstock Inn

Schussing

Back in Time The four oldest Vermont ski areas, then and now

Maple syrup, cheddar cheese, the Green Mountain Boys militia, President Calvin Coolidge, Lake Champlain . . . Vermont is well known for many things, but come winter, its ski slopes trump its many historical, political, and commercial claims to fame, at least from this longtime skierâ&#x20AC;&#x2122;s perspective. Some of the oldest, continually operating ski areas in the United States run their chairlifts, T-bars, rope tows, and other uphill conveyances in the Green Mountain State. Âť Opposite page: A skier gets off the original single chairlift atop Mount Mansfield in Stowe. Photo courtesy of Stowe Mountain Resort. This page: During the 1960s, ski racing and ski jumping entertained skiers while they warmed up in the lodge. Photos courtesy of Middlebury College Snow Bowl.

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After their introduction in 1934 in Woodstock, Vermont, rope tows were a common uphill conveyance at Vermont ski areas through the 1970s. Photo courtesy of Middlebury College Snow Bowl, 1952.

Skiing came to New England in the late 1800s. At first, it was strictly Nordic and jumping. Most “downhilling” was exactly that, going straight down a hill, but usually on gently sloping pastures. Early skis were nearly impossible to turn. By the 1930s, gear improved. European instructors arrived with refined techniques. Better roads and rails provided quicker access to the countryside, and rope tows eased the overall effort of getting up the hill, popularizing alpine skiing. To support and profit from the influx of winter enthusiasts, commercial ski areas were born. Those early mountain destinations have changed a lot over the last 80 years. A skier no longer needs to replace his worn-out gloves after grabbing a rope tow. Cozy warming shacks have morphed into expansive lodges. Machine-made snow keeps the trails white, and groomers create corduroy from hardpack overnight. But even those historic resorts with the most drastic makeovers still exude pride in their early history. Here’s a look at what the four oldest ski areas in Vermont were like back then, as well as what they’ve become today.

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1933: STOWE MOUNTAIN RESORT Location: Stowe Vertical Drop: 2,360 feet Skiable Acres: 485 www.stowe.com

The first known skiing descent of Mount Mansfield occurred in 1914, when Nathaniel Goodrich, the Dartmouth College librarian and an avid ski mountaineer, climbed and skied down the Toll Road, then a path for horses and carriages. Stowe did not become a destination for skiers until two decades later. In 1933, under the direction of Charlie Lord, the Civilian Conservation Corps (CCC) cut the first ski trail in Vermont on Mount Mansfield. Called the Bruce, it followed a protected southern flank of the mountain into an area called Ranch Valley. That same year, the CCC cut a second trail, the Houston, which allowed more direct access from the Toll Road to Ranch Camp. Then, in 1935, Charlie Lord and the CCC cut the famous Nosedive Trail, which exists today, though somewhat straighter and wider than its original layout. Two years later, Swiss ski instructor Sepp Ruschp and the Mount Mansfield Ski Club installed

the first lift on the mountain, a rope tow. In 1940, Sepp Ruschp, along with Roland Palmedo, made national news when they installed Stowe’s first chairlift. The “single chair” on which skiers rode solo up the mountain was the longest (6,330 feet) and highest (2,030 vertical feet) in the world at the time. It was also arguably the coldest. Skiers were given heavy woolen blankets for the scenic—but long and often windy—18-minute ride. The old single chair is long gone, replaced by the speedy Four Runner Quad that whisks skiers to the top of the slopes in a third of the time. The Bruce marks the ski area boundary and is no longer on the trail map. However, Nosedive and Toll Road remain among the area’s must-ski runs. Many more trails and lifts spread across both Mount Mansfield and neighboring Spruce Peak. Though Mansfield remains

the “main mountain,” attracting the bulk of advanced and expert skiers, the base of Spruce Peak has become the heart of the resort with its learning center, slopeside condos, homes, a luxurious hotel and spa, and a performing arts center. 1934: MIDDLEBURY SNOW BOWL Location: Hancock Vertical Drop: 1,000 feet Skiable Acres: 600+ www.middleburysnowbowl.com

Owned and operated by Middlebury College, the Middlebury Snow Bowl was originally established as the home hill for the college’s ski team. It still is. On any given day, some of the top ski racers in the United States train on its slopes. Along with the Dartmouth Skiway in New Hampshire, it is one of two remaining college-owned ski areas in the Northeast. The Middlebury Snow Bowl is located on Worth Mountain near Middlebury Gap. In 1915, Joseph Battell, a local publisher and philanthropist who owned thousands of acres in the Middlebury area, willed the land on which the ski trails were cut to the college. Now part of the Green Mountain National Forest and surrounded by the Battell Wilderness, the Middlebury Snow Bowl has grown to 17 trails. Its comfortable, modern base lodge offers up some of the most reasonably priced food and lift tickets anywhere in the state. While its race trails challenge

Left: A ski jumper schusses down the in-run at the Middlebury Snow Bowl, 1977. Photo courtesy of Middlebury College Snow Bowl. Top: Poma lift, 1959. Photo courtesy of Middlebury College Snow Bowl. Above: The finish line at a Middlebury Carnival slalom, 1960s. Photo courtesy of Middlebury College Snow Bowl.

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Above: Riding the rope tow up the ski slopes was often more challenging than skiing down. Photos this page courtesy of Northeast Slopes.

competitors with rolls, compressions, and double fall-lines, its wide variety of glades beckon casual tree skiers and rippers alike. 1936: SUICIDE SIX Location: South Pomfret Vertical Drop: 650 feet Skiable Acres: 100 www.woodstockinn.com

Suicide Six is often credited with the first rope tow in the United States—it began turning in 1934. In reality, that historic lift, powered by a Ford Model T engine, was at a nearby, sloping pasture on a farm owned by Clinton Gilbert. Two years later, Wallace “Bunny” Bertram, who helped improvise and operate the lift, replaced the car motor with an electric one and moved it to what was then known as Hill No. 6. The story goes that Bunny Bertram joked it would be suicide to ski straight down the face of Hill No. 6, which is considered steep by today’s standards. From then on, the hill was called Suicide Six. In 1961, Laurance Rockefeller purchased Suicide Six, making it part of his Rock Resort in Woodstock, which 3 8 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

Pico and Bromley Two other Vermont ski areas have survived from the 1930s—Bromley and Pico. Pico Mountain. Originally called Pico Peak, Pico Mountain in Mendon opened on Thanksgiving Day in 1937. It’s best known for the first T-bar in the country and for Andrea Mead Lawrence, who won two golds in the 1952 Winter Olympics in Oslo, Norway. Lawrence’s parents started the ski area. Today Pico is part of the Killington Mountain Resort. Bromley Mountain. Although it was cut in 1936, no one skied the “Bromley Run,” another historic walk-up trail, until a year later due to lack of snow. Then in 1938, Fred Pabst Jr., whose father founded the Pabst Brewing Company, moved a rope tow from the Equinox Golf Course in Manchester to a meadow on Bromley Mountain, where a part of the ski area’s lower slopes are today. During World War II, many Vermont ski areas lay dormant because of shortages of gas and other supplies, but Bromley was merely quiet, open on demand. In 1942, a story in the Hartford Courant said, “If you don’t see anyone there, give the rope a jerk and Niles Carlson at the little house at the bottom will start it up.”

also included the Woodstock Inn and the Woodstock Country Club. After the Rock Resort disbanded, Rockefeller kept his interest in the Woodstock Inn and Suicide Six because of his wife’s close ties to the community. He made many improvements, adding two new chairlifts and a 10,000-square-foot base lodge. The sizeable lodge with its everburning fireplace still thaws many a skier on a cold day. In addition to guests at the Inn, Suicide Six serves local families and hosts competitions for all ages and ability levels, including the annual Bunny Bertram Memorial Slalom, the trophy for which reads like a who’s who in Vermont ski racing. The ski area has a gentle slope for learners and a number of wide, nicely groomed runs that help build a skier’s or snowboarder’s confidence. But acing the Face, especially through a slalom course, is still considered an act of prowess on skis. » W I N T E R 2014-2015

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Above: A powder day at Northeast Slopes. Opposite page, top to bottom: Northeast Slopes: 1936 pulley wheel for the rope tow. Modern skiers on Vintage Ski Day. Grooming, a modern amenity. Photos courtesy of Northeast Slopes.

1936: NORTHEAST SLOPES Location: East Corinth Vertical Drop: 360 feet Skiable Acres: 35 www.northeastslopes.org

Like the 1930 children’s book The Little Engine That Could, Northeast Slopes is the little ski area that could. In operation for 79 years, the past and present meld more obviously at this volunteer-run hill than at other historic ski areas. A new T-bar carries visitors to its modest top, from which 12 trails spill back down to its base beside Route 25, or you can ride the rope tows. No need to sacrifice your ski gloves! The mountain sells leather work gloves for $8. It has a unique guarantee as well. If you buy a season’s pass and the ski area is open 10 days or fewer, you get a pass the next winter at half price. » 4 0 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

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A snowboarder rides the rope tow at Northeast Slopes. Photo courtesy of Northeast Slopes.

Skiing at Northeast Slopes is much like skiing on the open farmland it was back in the 1930s. For a real trip back in time, the mountain hosts a vintage ski day. For laughs and crashes, its cardboard-box derby is a highlight of the winter season. This nonprofit ski area is funded by ski revenue, donations, and tax dollars from Corinth, Bradford, and Topsham. At $15 a day for a lift ticket ($10 after 12:30pm), Northeast Slopes is not only one of the oldest but also one of the cheapest ways to get a downhill rush. If you’ve never schussed down the slopes of these historic ski areas, consider a visit this winter. The snow will be as white as at younger areas, but the sense of history that each of these “senior” areas exudes will add a special dimension to your ski day.

Online Extra Find a list of the best après-ski places in Vermont on our website.

More Info New England Ski Museum, www.skimuseum.org Vermont Ski Museum, www.vtssm.com Vermont Ski Areas Association, www.vermontski.com 4 2 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

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By Lauren Seidman Photos by Lynn Bohannon

Left: Judi and Fred Danforth in their Central Street store. Right: The Danforths’ 2014 annual holiday ornament.

Danforth Pewter Bringing the business home

Every holiday season, Danforth Pewter introduces its annual Christmas tree ornament. In 1992, it was a Vermont sleigh and in 2001, a wreath. Mistletoe and holly bloomed in 2010. For 2014, the ornament is a charming red barn, a replica of Fred and Judi Danforth’s ﬁrst workshop, which was located on Route 106 in Woodstock. After three years, the business outgrew the barn, and the Danforths headed north toward Middlebury where their company is now based. But this past April, nearly 40 years after its establishment in that barn, Danforth Pewter returned to Woodstock. The ornament is a ﬁtting tribute to the town that gave the company its start and a nod to both the past and future. »

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Top: A display of Danforth tableware. Above: Wreath and pinecone ornament. Right: A young fan inspects a keyring.

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Above: Fred Danforth with one-ofa-kind oil lamps. Left: Each year the Jericho Historical Society commissions the Danforths to design one snowﬂake ornament based on Wilson “Snowﬂake” Bentley's 19th century photographs. Below inset: The Danforth touch mark (a pewterer’s trademark) and Fred Danforth’s signature on an oil lamp.

Danforth Pewter has deep roots that stretch well beyond a barn in Woodstock in 1975. Early in their relationship, Judi had asked her future husband, “Did you know that there were Danforths who were colonial pewterers?” and Fred had answered, “Yes, they’re my ancestors!” From the 1700s through the late 1800s, generations of Danforths made pewter plates and cups. At the time of her question, Judi was a silversmith and Fred a woodworker, but “it planted a seed,” Fred says, and together they learned the craft that had shaped the Danforth family tree. BACK WHERE THEY STARTED

At 21 years old, the Danforths chose to open their ﬁrst workshop in Woodstock because of Judi’s connection to the region. She had grown up in Claremont, New

Hampshire, and often visited Woodstock with her mother to shop and dine. “I’ve always had an affection for this area and felt it would be a great place to start a business.” The community embraced the Danforths. From Harold Stillwell, who rented them the red barn, to Joey MacDonald, who shuttled tourists from the Woodstock Inn to the workshop—“mysterious benefactors” as Fred describes them—seemed to “show up and take care of us. People understood we were trying to do something neat and helped us out.” Though the growth of their business took the Danforths out of Woodstock, they never forgot the happy memories of their early days here. “It felt like an incredible opportunity when this location came up—at the 40-year mark to come back,” Judi says of their new Central Street store. »

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“It’s so much fun to be able to say ‘this is where we started.’” Fred agrees. “These are the sidewalks we used to walk on when we started our business. It just feels right.” There are now five Danforth Pewter retail stores in Vermont and one in Williamsburg, Virginia. Each shop features a history wall, family tree, and some eighteenth century Danforthmade pewter. In Woodstock, a pictorial timeline spans the space below the high ceiling, and maps and sketches of the original red barn workshop appear beside a showcase featuring pewtering techniques and tools of the trade. A TRADITIONAL PROCESS AND UPDATED PRODUCTS

The process is still “pretty close to what my ancestors were doing,” Fred says, though he and Judi keep things up to date wherever they can. Fred makes his own tools, just as the earlier Danforths did, but the ability to add color to their work is a modern advan4 8 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

Above: Danforth Pewter creates more than 100 button styles for garments, knits, and crafts. Opposite page: Store manager and Woodstock native Carla Wright and associate Jeanne LaFountaine open a shipment from the Middlebury workshop.

tage. Judi designs, carves, and casts the smaller pieces, while Fred and Judi collaborate on the hollowware. Pewter, Judi explains, is “a very versatile metal. You can do a lot with it, which is what’s held our interest all these years.” “We never get tired of the work because there’s always something new to explore,” Fred adds. “Customers can’t count on knowing what they’ll see when they come in the store because we’re always making new stuff.” This holiday season, shoppers will see everything from jewelry, picture frames, and key rings to goblets, vases, and Danforth’s signature oil lamps, plus festive Christmas decorations like nativity scenes, a Santa’s workshop, and ornaments. Special gifts available this year include the “3 Wishes” series—a whimsical box, bottle, or oil candle that can be filled with original wishes or ready-made sentiments such as “Love,” “Happiness,” and “Health”—and a limitededition pewter candleholder depicting a tranquil Vermont landscape. On Saturday, December 13, during Wassail Weekend, customers in the W I N T E R 2014-2015

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Woodstock store can even have Judi personalize their gifts with free inscriptions. PART OF SOMETHING LARGER

While the spirit of Vermont infuses items like the limited-edition candleholder, red barn ornament, and so many others, it is also at the heart of the crèche, Santa’s workshop, and a pewter-footed cheeseboard, all made with Vermont wood. “Our environment definitely influences our design,” says Judi. “We love being able to offer an American made—Vermont locally made—product line. We put our hearts and souls into it, and our team does too.” Of Danforth Pewter’s 50 employees, Fred says, “We have a great team. It’s not just the Fred and Judi show!” In Woodstock, the Danforths also appreciate being part of something larger than themselves. When they started out, they developed an informal group with a glass artist, jeweler, and potter. Now, they recognize how lucky they are to be back in this community with so many other wonderful artisans and merchants. “We’re beginning to see again the type of energy we remember from the ’70s,” Fred says. “Woodstock is a wonderful destination town, and we love that it’s a vital commerce center for tourists and locals.” They’ve come a long way since starting out in that barn, but the Danforths couldn’t be happier about bringing their business home. Danforth Pewter 52 Seymour Street Middlebury, VT (800) 222-3142 www.danforthpewter.com

Online Extra Go online for a list of gifts that can be given as a yearly tradition. 5 0 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

GET CONNECTED Get listed on the woodstockmagazine.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of WOODSTOCK MAGAZINE. (See page 16.)

GET CONNECTED NOW! Email Bob Frisch at rcfrisch1@comcast.net, or call Bob at (603) 643-1830. Find out how you can connect with our readers. Itâ&#x20AC;&#x2122;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.woodstockmagazine.com.

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By Sara Widness Photos by Jack Rowell Unless Otherwise Noted

Celie Fago Creating objects of beauty from metal and clay

he drive to make beautiful things out of precious metals—or whatever else is at hand—predates much that we understand about our early ancestors. Witnessing a roomful of women, age 30-something and up, hunched over workstations in a small, window-lit room under a low ceiling spliced by beams transports the imagination if not to prehistory then to engravings of similarly hunched artisans in guild shops. The concepts behind their concentration over several days in this atelier in central Vermont they will apply to jewelry they create for sale or for their own satisfaction back home. »

Above: Students' polymer bracelets, laid out on glass palettes, ready for curing (baking) in an oven.

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Clockwise from top: Three times a day, students gather around Celie for a demonstration of techniques. A finished bracelet and other examples of jewelry work. A student puts polymer clay through the pasta machine to â&#x20AC;&#x153;conditionâ&#x20AC;? it, making it strong and supple. The pasta machine aids in blending two colors quickly and efficiently.

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“The wealth in my life is being able to see, or to imagine, these bits and shreds of the natural world transformed into artworks.” Students flocking to her from all over the world revere Celie Fago as a guru—if not a goddess—in the world of crafting intricate gold and silver jewelry pieces that begin as clay—but not just any clay. Precious metal clay is a homogeneous mixture of tiny particles of silver (or gold), water, and an organic binder. Fresh from the package, this mixture has a feel similar to porcelain clay. It can be sculpted, carved, whittled, textured, formed, and set with stones. The dry pieces are fired in a small kiln to burn off the binder and sinter the metal into its final form— solid silver or gold. “STEADY AS A ROCK”

In Celie’s magical world, alchemy occurs routinely at her studio tucked in the Green Mountains, far from Sanda, Japan, and Mitsubishi Materials Corporation, which has engaged her over the years since the inception of precious metal clay to explore new formulas for this material and to help teach enthusiasts how to use it. »

Above: A brass channel adds an accent and holds the polymer in place. Right: Celie demonstrates the closing of the two bracelet ends.

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Clockwise from top: Students gather for a last photo at the end of class. Carved lizard pendant (polymer clay) shows one of several carving techniques taught in this class. When not demonstrating for the group, Celie answers students' questions individually. A student trims PMC bezel strips with a long, sharp blade.

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1. Pierced rings (Urban Jewelry Series): sterling silver, 24k gold (keum-boo). 2. Polymer Mokume bracelets: polymer clay, gold leaf, fine silver, sterling silver, glass beads, bronze. 3. Diamond ring: whittled sterling silver, diamond. 4. Leaf earrings: fine silver, mica, leaf remnants, sterling silver. 5. Bee pendant: fine silver, sterling silver, 24k gold (keum-boo), polymer clay, bronze. 6. Twig necklace: fine silver, twigs, Argentium sterling silver, 18k gold, found object. 7. Tall box: sterling silver, copper. 8. Round locket pendant: sterling silver, mica, leaf remnant. 9. Detail of #8 inside: twig with cuffs, silver key, bronze medallion. Photos by Robert Diamante except #4 by Doug Foulke.

A student tackles the challenge of making her bracelet perfectly round.

Students describe this internationally known teacher as “steady as a rock. She is very calm. One of the things that makes her so great is that she is so impeccably prepared for each class. Every hour of four days is packed with information and handson work,” says Annie Lenox of Newton, Massachusetts. “In each of her classes, you make something different,” says Annie, who has immersed herself in Celie’s world for the past five years while transitioning to a time and space for creating what she calls “fabulous somethings.” In one class, she worked with bronze metal clay. In another, she created tiny books, smaller than an inch, in silver, with a sterling silver spiral binding and thin “pages” of paper decorated with gold leaf and paint. And in another, she carved and assembled stylish jewelry from polymer clay. Most often students reserve a class a year out. Celie is on board with them during the day; but come evening, she bids goodnight to die-hards lingering to refine a technique. INSPIRED BY THE NATURAL WORLD

As are many great teachers, Celie is an artist, with work in the permanent collections of the Mingei International Museum in San Diego and Mitsubishi Materials Corporation. She trained as a painter. Upon moving to a small house, her large paintings just didn’t fit. She looked for alternative materials to use. “A friend sent me some buttons of W I N T E R 2014-2015

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polymer clay. I was fascinated and starting making small things. Then I realized I needed to have a goal, and I started making jewelry,” says Celie. “I spend a lot of time in the woods, picking up twigs from the ground or overhead and rocks along the road. The wealth in my life is being able to see, or to imagine, these bits and shreds of the natural world transformed into artworks.” Transitioning from eye to art brings the fragile skeleton of a leaf alive when placed between two sheets of mica enshrined in precious metal. Twigs transmogrify tipped with precious metal clay cuffs—as wearable nature, earrings. Celie corrects any misconceptions that precious metal clay is faster or easier to work with than gold or silver. “The techniques take so long to do. It’s not easy at all. Anything practiced at a high level is difficult to master,” she says. “I am a perfectionist.” ALMOST ALCHEMY

Celie trained as a metalsmith in the early 1990s under Kerstin Nichols, metals studio head at the League of New Hampshire Craftsmen program in Hanover. In 1997, Tim McCreight, a master metalsmith and collaborator to be, handed her some precious metal clay. Among the processes she began to master was keum-boo (Korean for attached gold). This is an ancient technique for permanently bonding pure gold to pure silver. “What is here is not in other places,” muses Olivia Surratt, up from Pikesville, Maryland, and in her twelfth class with Celie. “A true artist, she doesn’t have a commercial bone in her body.” “The heady transformation of a lump of metal to an object of beauty truly is almost alchemy,” Celie says. “The workshop displays another kind of alchemy. Students draw away from ‘real’ lives while immersed in creativity. They get to experience local B&Bs and eateries. For many, it’s an allaround art vacation.” Celie’s work can be seen on her website, www.celiefago.com, and in her Etsy shop, www.celiefago.etsy.com. 5 8 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

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Singleton’s Market A one-of-a-kind shopping experience

Above: Customers of all ages enjoy Singleton's fresh produce. Below: A customer chooses from the many selections at the deli counter.

By Bridget Wiffin Photos by Jack Rowell

In Quechee, Vermont, there are several shops where one can buy a sandwich, purchase a piece of locally made art, or find stylish seasonal clothing. At Singleton’s—which has been in operation for more than 50 years and expanded to Quechee in 2012—all these items and more can be found under one roof. While known primarily for its wide selection of signature smoked meats, Singleton’s also carries a variety of items that range from fresh produce and locally crafted liquors to antiques, lotions, and footwear, making for a one-of-a-kind shopping experience. »

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“We are trying to cover the bases for all the clientele we are serving,” says Tom Singleton, who has been running the family business with his wife Linn since they took over for his mother and father in 1999. The business has a long history, beginning in 1946 when Tom’s parents, Bud and Mary Singleton, purchased the store from the Newton family in Reading, Vermont. “My father returned from World War II,” says Tom, “and he bought the store from the Newton brothers.” For 28 years the Singletons operated their store in Reading, but then decided that the neighboring village of Proctorsville was in need of a general store. Singleton’s General Store was built and while over the years it has been enlarged to better meet customer demand, today the business continues to operate out of this same location. In 2012, Tom followed in his father’s footsteps and decided to introduce the business in Quechee, another community he believed

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1. Meat cutter Jake Haehnel slices cob-smoked bacon. 2. Kara greets customers with a friendly smile. 3. You'll always find a selection of fresh meats. 4. Enjoy a great lunch with one of Singleton's Signature Sandwiches. 5. Carhartt kids' clothing. 6. Singleton's features local seasonal products. 7. Vermont apples. 8. A wide selection of wines and specialty products are available. 9. Locally produced baking items. 10. Linn, Tom, and Danielle Singleton. 11. Sign. 12. A fun place for all.

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could benefit from what Singleton’s has to offer. “We get a lot of comments on the selection we are providing on the grocery line, along with a stellar meat department,” says Tom. “I think there was a need for a store in Quechee of our caliber.” “Over the years, we have built our business on our meat department and smoked meats,” says Linn, “and we felt that Quechee might need something like that.” Based on customer comments, their hunch was right. On a chalkboard next to the deli, customers are asked to describe Singleton’s bacon in 10 words or less. “I’ve been buying it for 10 years, the best!” one customer wrote. “It’s delicious!” added another. KNOWN FOR ITS MEAT

“We do have a lot of great things, a lot of specialty items,” says Danielle Singleton, Bud Singleton’s granddaughter and general manager of both the Proctorsville and Quechee stores. “Our signature meats are our strong point.” Local customers and out-of-state visitors alike know Singleton’s for its variety of smoked meats, which are smoked onsite using corn cobs—a more traditional method that sets Singleton’s apart from other companies. “Smoked bacon, smoked ham, and pepperoni are what we are known for,” says Danielle. In fact, each year during the holiday season, Singleton’s is busy filling and shipping orders for customers as far away as California. “I would be packing all day from December 1 through the New Year,” she recalls. They also offer 28 different varieties of sausage—from handmade kielbasa to “bangers” made with Granny Smith apples—and their deli offers more than 1. Nick holds a ham and a slab of bacon fresh from the smoker. 2. Local skin care products. 3. Founders Bud and Mary Singleton. 4. Tilley hats. 5. Wines. 6. Lisa Pierce creates magic in the kitchen every day. 7. Singleton's carries a great selection of local cheeses.

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

20 signature sandwiches, including the option to create your own. They also specialize in holiday roasts and gift baskets and offer catering for special events. SOMETHING FOR EVERYONE

While Singleton’s Market is known primarily for its signature meat products, it becomes immediately apparent upon entering the spacious Quechee store that meat is not their only focus. Antiques (including items such as a braided bull whip and an intricate wooden chest), guns, outdoor clothing, folksy artwork, and deer antlers are just a few of the items that first catch the eye. Fresh produce and other refrigerated grocery items line the outside walls, and aisles of other grocery and assorted products fill the center. There truly is something for everyone. “People bring in their own products, distributing directly to us, which is nice,” says Danielle. “We have a lot of local products.” “There’s not many places that have the variety of groceries we have on a higher scale,” says Tom. These would include, for example, a selection of high-end olive oils, Vermont artisan cheese, specialty mustards, jams and pickled foods, and sauces for grilling. Throughout the store’s history, each of Bud and Mary Singletons’ six children played a part in the family business. With Tom and Linn now at the helm, the Singletons’ grandchildren are also actively carrying on the family tradition and continuing the legacy that Bud, who passed away this past August, worked so hard to create. “I feel so lucky every day to work here,” says Danielle. “My grandparents really created something amazing for us.” Singleton’s Market 6962 Woodstock Road Quechee, VT (802) 698-8675 singletonsvt.com

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S P OT L I G H T

Pentangle Turns 40 And hires a new executive director By Meg Brazill

In 2014, Pentangle celebrated its 40th anniversary without much fuss or fanfare. Instead, it announced a great lineup of performances for the fall season—and the hiring of a new executive director, Alita Wilson. While both announcements purport good news for the coming year, putting Alita at the helm may prove to be key to the long-term future of Pentangle and what it brings to the arts community. A LITTLE HISTORY

The 1970s was a decade of artistic renaissance in the US, and an enormous number of nonprofit arts, environmental, and social justice organizations were born in those years. In 1974, Pentangle was one such organization, and it took hold. It all began in March of that year, when 37 area residents met at the home of Franklin (Bill) and Polly Billings. At Pentangle’s 30th anniversary, Ellison Lieberman, who participated as a founding member along with her husband Frank, talked about how, in the 1970s, a group of people had been putting on plays, but that Pentangle was to be a “much more comprehensive effort.” And, indeed, it has been. Not all organizations from the 1970s succeeded; some merged with other organizations, and some, like Pentangle, are looking forward to—and planning for—the coming decade. To do that, it’s essential to have strong leadership. Alita Wilson brings a background in community organizing, fundraising, and fun raising. She’s worked at every level, up through executive management, at national nonprofits and here in Woodstock. » Executive director Alita Wilson on the stage at the Town Hall Theater. Photo by Lynn Bohannon.

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S P OT L I G H T

The cast of Pentangle’s production of Joseph and the Amazing Technicolor Dreamcoat at the close of a very successful run. Photo by Wendy Seiple.

community can only help. These days, Alita may not know everybody in town, but it sometimes seems like it.

HOME GROWN

WORK EXPERIENCE BOOMERANG

Alita is a Woodstock native. She grew up in the house next door to the Woodstock Town Hall Theater where Pentangle’s office is located and where most of its events take place. Her former home—and that of her seven siblings—is currently operated as The Blue Horse Inn, but it first became an inn when Alita’s mother, Eleanor Paine, turned it into a bed and breakfast. Eleanor started Three Church Street, which was its name as well as its address, when Alita went to college. It was an innovative idea at the time—and not without contention. These days it’s a beloved landmark. “Growing up, we knew everybody in town,” Alita says. There’s no guarantee that having deep ties to Woodstock is the secret to successfully running Pentangle, but coming into the job with roots in the

After graduating from the University of Vermont with a degree in political science, Alita moved to Washington, DC, where she was a research assistant with the organization now known as Human Rights Watch. From there, she interned with the Center for Investigative Reporting in San Francisco, and then started working at the Sierra Club, where her professional career began in earnest. “I worked my way up through the senior management level,” Alita says. “I was in charge of all their outreach, working with a team of designers and writers, creating materials for grassroots organizing, lobbying, and voter education.” In 2002, she moved back to Vermont with her two young boys, 11 months and 2 years old at the time. She helped run the inn for the next two years until her

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mother became ill, and they closed it. Then she ran the after-school program at Woodstock Elementary School. “I tried to make it a bigger, more consistent service to help parents.” The after-school program was an important, much-needed lifeline for working parents as demographics changed, and both parents in a household were often working beyond the schoolday’s hours. For the next five years, Alita ran Woodstock Ski Runners (2009–2014), which requires an enormous amount of juggling volunteers, resources, and funds—and occasional herding of kids. Ski Runners has been helping schoolage kids in this area learn to ski since the ’60s. “I gained an appreciation for what we have here. There are so many children in Vermont that don’t have access to these kinds of programs.” Alita says it’s the same with the arts. The schools and community here are so rich with arts that many people don’t realize it’s not that way throughout the

entire state. She is equally enthusiastic about the Arts in Education program and collaborating with other organizations like ArtisTree. “I would like us [Pentangle] to work more with the high school, which has a very strong theater and music program. We have a very dynamic WES program, led by Peggy Ogilvy, but when the kids get to middle school, sports scheduling and the demands on their time can interfere with the transition in the arts.” Alita acknowledges that resources are limited in Woodstock and the five towns that comprise the school area. Having worked with the after-school program and Ski Runners, she understands those limitations firsthand. “I’m looking for more collaborative projects for Pentangle—whether it’s working with WUHS or ArtisTree—so we can bring bigger things but fewer things. We’re trying not to duplicate things that another organization is already doing very well.” In addition to Alita’s years of nonprofit management, she has served on the boards of the Woodstock Recreation Center, Ski Runners (before she ran it), the Woodstock Elementary School Board, and the Woodstock Union High School Board. “I’ve coached many sports and many ages, which put me in touch with young adults. Sometimes I feel we undervalue the youth in our community. I’d like to see Pentangle tap into that more.” THINKING AHEAD

For the 40th anniversary, Alita says they won’t be looking to add new events, but “we want to celebrate around existing events.” One of those was Pentangle Players’ Joseph and the Amazing Technicolor Dreamcoat. The top-shelf production team included director Sharon Groblicki, music director Bob Merrill, choreographer Claire Shillen, set designer Jeff Levison, lighting designer Kevin Fitzpatrick, stage manager Serena Nelson, costume designer Holly Levison, and sound designer Seth Stoddard. Upcoming winter events include W I N T E R 2014-2015

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S P OT L I G H T The Hot Club of San Francisco, Holiday House Tour, and the Messiah Sing, all part of Woodstock’s Wassail Weekend, December 12 to 14, 2014. Pentangle is collaborating with Jarvis Green at ArtisTree in a production of Fiddler on the Roof, which opens February 7. “I’m not an artist or even especially creative, but I’m a huge aficionado!” Alita says. She recalls how her mother took them on art excursions to New York or Boston. “Every year we saw something—American Ballet Theatre, Rent, A Chorus Line, Cats, the Boston Symphony. We’d go to the Whitney Museum and the Metropolitan Museum of Art. ‘Go see culture’—that was our April vacation when we were kids.” She has some ideas for trying to do this closer to home. “Whenever we bring an artist to town, I’d like to create an opportunity for them to interact with the kids—kids learning from artists, and artists learning from kids. If we book an act, how might we involve young adults and children? How do we—and how do they—get the most out of it?” At the time of Pentangle’s 30th anniversary, former board member Fiona McElwain said, “I’ve always thought Pentangle was a terrific organization. Let’s face it, in this area, we don’t have much diversity, and Pentangle brings wonderful ethnic dance and music. It’s an organization that is near and dear to me.” Advisory board member Alison Clarkson agrees. “The first event I saw at Pentangle was La Bottine Souriante. It was a heart-stopping, fast, fabulous performance,” says Alison, who also served on Pentangle’s board for years. “I want to continue to bring in great performances that people up here might not otherwise see,” Alita says. “I’d like the anniversary to raise awareness—to revisit the history and celebrate the future. I’d like to tap into all the people who’ve made Pentangle what it is—staff, volunteers, board members, area artists, and musicians.” 6 8 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

PERSONALITIES

“But for me, this experience has only been one-part misery, two-parts intestinal distress, and ten-parts labor of love.” —Bill McCollom The View from the Finish Line

Bill McCollom,

Athlete & Author

An insider’s candid ride through the sports of skiing and life Story and photos by Lisa Densmore Ballard Unless otherwise noted

There is a new author in the Woodstock area, although he’s a longtime writer as well as an athlete, schoolteacher and administrator, coach, thespian, and perhaps most significantly, ski racer. Bill McCollom is not keen on being labeled a skier, but his prowess on the slopes and lifelong involvement in the sport is what led to his first book, The View from the Finish Line. Finish Line is a selection of 62 essays from the 300plus that Bill wrote for the back page of Ski Racing magazine over the 15-year period from 1998 to 2013. An entertaining conclusion to each issue after pages of news, gossip, and race results, his column, also called “The Finish Line,” was written with the humor and perceptiveness that only a longtime insider can muster. His favorites are now gathered in this book, self-published last winter with the help of Peter Holm, a book designer in Waterbury, Vermont. » Above: Bill McCollom races through a snowstorm to win a gold medal at the 2014 Phillips 66 US Alpine Masters Championships at Okemo Mountain. Photo courtesy of Bill McCollom. Right: Bill working at a ski race at Suicide Six.

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PERSONALITIES

Clockwise from top: Bill racing giant slalom at the Masters Nationals. On the victory stand. Performing in The Music Man in Woodstock. Photo courtesy of Bill McCollom. Showing his slalom prowess in Park City, Utah. With the state champion Woodstock Union High School ski team. Photo courtesy of Bill McCollom. Celebrating with fellow masters racer Chuck Thorndike after winning the Combined at the 2014 Masters Nationals.

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Bill McCollom enjoys the view from the cliffs on Hedgehog Mountain in New Hampshire.

FINDING HIS VOICE

“Writing the book was a curse of fate,” says Bill lightheartedly. “It took several years to find my voice and be confident, but then I enjoyed the process. It was a jigsaw puzzle. Everything had to fit just right.” For those involved with ski racing, Finish Line is a journey through the recent evolution of the sport, but it also offers underlying commentary that a non-skier can relate to, especially the aging athlete. Bill takes readers from his backyard to Borgata. He entertains with candid commentary about the glamorous, the heartbreaking, and even the mundane aspects of the Olympics. He ponders snow and how people resemble their dogs; he examines person-

Get Your Copy For a copy of The View from the Finish Line by Bill McCollom, contact Enfield Distribution, www. enfielddistribution.net or visit the historic Yankee Bookshop, 12 Central Street, Woodstock, Vermont. www. yankeebookshop.com.

alities, injuries, attitudes toward new and old technologies, challenges with golf, century bike rides, and of course, ski racing—from the local level to the elite. Bill’s repartee is a mixed bag of subjects collected in 222 pages in a way that will make both serious athletes and weekend warriors laugh, cry, think, and dream. LOCAL INFLUENCE

Bill’s family goes back over 150 years in the Woodstock area. Born in New Jersey, he moved to South Woodstock when he was five years old and has lived there ever since. “My fondest memory of Woodstock as a kid was being outdoors,” recalls Bill. “I’d take my dog and wander the hills for hours, exploring fields and back roads. I’d ride my bike all over the dirt roads. And I would fish in the brook below the house.” In the winter, he fondly remembers skiing at “The Gully,” a four rope-tow complex operated by Bunny Bertram on the backside of Suicide Six—what locals now call “the back bowl.” In the early 1950s, his parents and Bunny Bertram, W I N T E R 2014-2015

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PERSONALITIES whose daughters Sue and Lynne were also interested in ski racing, created the Mid Vermont Ski League. The league included the Woodstock Ski Runners as well as ski clubs at Pico Peak, the now-defunct High Pond Ski Area near Brandon, the Middlebury Snow Bowl, and Ascutney Mountain. “There wasn’t much training, but we skied every possible moment,” says Bill. “We’d make our own trails in the woods. The hills were an enormous playground. Then we’d climb into one of the families’ station wagons to go to races.” Hours of unstructured time on the slopes turned Bill into one of the prominent ski racers in Vermont in the 1960s. After earning All-American status at Middlebury College, he became a teacher, headmaster of the Killington Mountain School, and a coach at various points in his career. At age 68, he’s still racing and coaching. Last winter, he won the giant slalom at the US Alpine Masters Championships. This winter is his ninth season coaching the Woodstock High School Ski Team, which might be what gives him the most pleasure on the slopes. “Coaching the high school team is my tie to the community,” says Bill. “There’s nothing more satisfying than seeing what the kids I’ve coached in the past or taught in school are doing now and how I might have influenced them, either on purpose or by accident. . . . Where one lives is as important as what one does. I can ski bigger areas and love it, appreciate it, but coaching here satisfies me.” And The View from the Finish Line will satisfy readers. It’s an insider’s candid ride not only through the sport of skiing but also life.

Online Extra Nominate your favorite teacher by sharing their story online at www.woodstock magazine.com. 7 2 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

SEASONAL FOODS

This hearty winter favorite has its roots in the rocky Atlantic coasts of Northern France and Great Britain. The pilgrims quickly grew to love it after settling on the harsh New England coast. A simple dish, chowder is traditionally flavored with salt pork and made from scraps of fish, an onion, a few potatoes, and milk. For a long time, chowder was a poor manâ&#x20AC;&#x2122;s supper. If a friend or two turned up unexpectedly, it was easy to set an extra place at the table and add a little more milk to the pot. Âť

Enjoy a Bowl of

Chowder Traditional or exotic, but never with tomatoes By Susan Nye

The Menu Salmon and Corn Chowder Spicy Shrimp and Butternut Squash Chowder

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SEASONAL FOODS

Salmon and Corn Chowder Serves 6 4 oz thick-cut bacon, finely chopped 2 celery stalks, finely chopped 2 carrots, finely chopped 1 onion, finely chopped 1 Tbsp hot sauce, or to taste Kosher salt and freshly ground pepper, to taste 1 cup dry white wine 2–3 cups fish stock or broth 2–3 cups chicken stock or broth 2–3 red-skinned potatoes cut into bite-sized pieces 2 sprigs fresh thyme 1 bay leaf 2–3 cups fresh or frozen corn kernels 1½ lb salmon fillets, skin and pin bones removed, cut into 2-inch pieces 1 cup heavy cream Garnish: fresh chopped parsley or chives

Put the bacon in a soup kettle and cook over medium heat until crispy. Remove the bacon from the pot and drain on paper towels. Cover and store in the refrigerator.

Leaving a coating in the bottom of the pot, drain some of the bacon fat. Add the celery, carrots, and onion, and season with hot sauce, salt, and pepper. Cook, stirring from time to time, until the onion is almost translucent. Add the wine and simmer until reduced by half.

Add the fish and chicken stock, potatoes, thyme, and bay leaf to the pot. Bring to a boil, reduce the heat, and simmer for about 10 minutes or until the vegetables are tender.

Add the corn and simmer for 1 minute. Being careful to avoid the bay leaf and thyme sprigs, remove 2 to 3 cups of vegetables and broth from the pot and reserve.

Increase the heat and bring the chowder to a rapid simmer. Gently stir in the salmon, reduce the heat to low, and cook for 2 to 3 minutes. Stir in the cream and remove from the heat.

Puree the reserved veggies and broth in a blender or food processor and add the puree back to the chowder. Cool the chowder to room temperature and refrigerate for several hours or overnight to mix and meld the flavors.

To serve: Heat the chowder to steaming over medium-low heat and warm the bacon in a 350º oven for a few minutes. Ladle the chowder into bowls and garnish with a sprinkle of parsley or chives and bacon.

In spite of its humble beginnings or maybe because of them, chowder is a source of pride for New England kitchens. Dozens upon dozens of chefs and home cooks claim that their recipes are award winning. However, my grandmother’s claim was far from empty. Sometime back in the 1940s, her fish chowder won five dollars. She earned her prize from none other than the Boston Post. Truly a noted authority on chowder, the Post had a long history with fish and potatoes. In September 1751, that very same newspaper was the first ever to publish a fish chowder recipe. While many cooks stick to the tried and true and jealously guard their prizewinning recipes, the possibilities have evolved and multiplied since the mid eighteenth century. Starting with salt pork or

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bacon, layering with vegetables, and finishing with fish and milk or cream, a traditional chowder is magical on a cold winter’s night. For something a little different, try new ingredients, from exotic curries, chilies, and coconut to lobster. One spoonful and you’ll know it’s not your Nana’s chowder. As long as they are true New Englanders, even the most creative, eclectic, or eccentric chefs will hold steadfast to one rule: No tomatoes in the chowder! Fearful that barbarians from New York would influence one of its proudest traditions, one brave New England state brought a clam chowder bill before its legislature. Maybe it was Massachusetts, but it could have been Maine. The bill made it illegal to add tomatoes to chowder. It’s unclear whether

the bill passed. Then again, maybe it’s just one of those fun, and funny, food legends. You know the kind—a tale so strange or absurd that you just have to share it. Especially if it’s a cold night and you’re enjoying a big bowl of delicious chowder!

Born and bred in New England, writer and chef Susan Nye never puts tomatoes in the chowder. She lives in New Hampshire and is a regular contributor to Woodstock Magazine. You can find more stories and recipes on her award-winning blog, Around the Table, at www.susannye.word press.com.

Spicy Shrimp and Butternut Squash Chowder Serves 6 Olive oil 1 carrot, finely chopped 1 onion, finely chopped 1–2 red bell peppers, finely chopped 2 garlic cloves, minced 1 Tbsp chipotle chilies in adobo (or to taste), mashed to a paste 1 tsp ground cumin 1 tsp curry powder Sea salt and freshly ground pepper ½ cup dry sherry 5–6 cups broth, preferably a 50/50 blend of shrimp and vegetable or shrimp and chicken 1 cup unsweetened coconut milk 1 lb butternut squash, peeled, seeded, and cut into bite-sized pieces 2 sprigs fresh thyme 1–2 tsp fresh oregano, finely chopped 1 bay leaf 1½ lb medium shrimp, peeled, deveined, and halved Zest and juice of 1 lime Garnish: fresh chopped cilantro or chives

Heat a little olive oil in a soup kettle over medium heat. Add the carrot, onion, and bell pepper, and sauté until the onion starts to become translucent, about 5 minutes. Add the garlic and chipotle, season with cumin, curry, salt, and pepper, and sauté for 2 to 3 minutes more.

Raise the heat to medium-high, stir in the sherry, and cook, stirring frequently, until the sherry has reduced by two-thirds. Stir in the broth and coconut milk, add the squash and herbs, and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes.

Remove the chowder from the heat and cool to room temperature. Being careful to avoid the bay leaf and thyme sprigs, remove 2 to 3 cups of vegetables and broth from the pot and puree in a blender or food processor. Stir the puree back into the chowder and refrigerate for several hours or overnight to mix and meld the flavors.

To serve: Bring the chowder to a rapid simmer over medium-high heat, add the shrimp, and simmer for 2 to 3 minutes or until the shrimp is pink and cooked through. Stir in the lime zest and juice, ladle into bowls, and garnish with chopped cilantro or chives.

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HAPPENINGS: WINTER 2014-2015 DECEMBER | JANUARY | FEBRUARY

January 17–19

Sleigh Ride Weekend Horse-drawn sleigh rides, jack jumper sledding, and more! Billings Farm & Museum, www.billingsfarm.org, 10am–4pm

DECEMBER 2 | Victorian-Style Ornament Workshop for Adults Woodstock History Center, www.woodstockhistorical.org, 1pm

2 | Victorian-Style Ornament Workshop for Children Woodstock History Center, www.woodstockhistorical.org, 3pm

6–7 | Holiday Concert: Freelance Family Singers First Congregational Church, (802) 457-3980, 7pm Sat, 3pm Sun

9 | What’s On Your Nightstand? Norman Williams Public Library, www.normanwilliams.org, 10:15am

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December 6–7, 20–January 1 Christmas at Billings Farm Visitors can dip a candle, make their own ornaments, and visit and learn about Christmas in the late 19th century. Billings Farm & Museum, www.billings farm.org, 10am–3:30pm

9 | Stories of Woodstock Past

13 | Dana House Museum Open

Norman Williams Public Library, www.normanwilliams.org, 12pm

Woodstock History Center, www.woodstockhistorical.org

10 | Poetry Live

13 | Ugly Christmas Sweater Party

Norman Williams Public Library, www.normanwilliams.org, 6:30pm

Home of Dale and Norm Frates, 3250 Carlton Hill Road, www.zacksplacevt.org, 5:30pm

12–14 | Wassail Weekend at Billings Farm & Museum Billings Farm & Museum, www.billingsfarm.org, 10am–3:30pm

December 14 30th Annual Messiah Sing Our Lady of the Snows Catholic Church, 4pm

Pentangle Council on the Arts 31 The Green Woodstock, VT (802) 457-3981 www.pentanglearts.org DECEMBER 12 | Hot Club Cool Yule

12 | Wassail Open House

13 | US Debut of Dutch Sculptor Jan Peter

Woodstock History Center, www.woodstockhistorical.org, 5pm

Artemis Global Art Gallery, www.artemisglobalart.com, 11am–5pm

13 | A Reading of A Child’s Christmas in Wales

13 | Wassail Feast with the YOH Players Theater

Norman Williams Public Library, www.normanwilliams.org, 12:30 & 1:30pm

Woodstock Inn, 6pm

JANUARY

13–14 | Woodstock Wassail Holiday Craft Fair

January 3–February 12 Exhibit: Annette Compton Retrospective

Masonic Hall, 10am–4pm Sat; 10am–2pm Sun

Norman Williams Public Library, www.normanwilliams.org

Town Hall Theatre, 7:30pm

13 | 13th Annual Holiday House Tour

5th Annual Woodstock Vermont Film Series

Town Hall Theatre, 9:30am

Billings Farm & Museum www.billingsfarm.org

JANUARY 22 | NT Live: SKYLIGHT

DECEMBER 6 | The Lunchbox 3pm

Town Hall Theatre, 7:30pm

20 | 20 Feet from Stardom 3 & 5pm 29 | Throwback Movie: One Flew Over the Cuckoo’s Nest Town Hall Theatre, 7:30pm

FEBRUARY 13–15 | The Vermont Flurry: Woodstock Snow Sculpture Festival

27 | Walking the Camino: Six Ways to Santiago 3 & 5pm JANUARY 3 | Dinosaur 13 3 & 5pm 17 | A River Changes Course 3pm

Village Green

31 | Wadjda 3pm 19 | NT Live: Treasure Island Town Hall Theatre, 7:30pm

FEBRUARY 14 | Chasing Shackleton 3 & 7pm

26 | Throwback Movie: Nashville Town Hall Theatre, 7:30pm

28 | To Breathe as One 3pm

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HAPPENINGS

December 13 30th Annual Wassail Parade The Green, 2pm

January 10–February 12 Exhibit: My Winter World Norman Williams Public Library, www.normanwilliams.org

15 | Woodstock Garden Club Norman Williams Public Library, www.normanwilliams.org

29 | 2015 Recycling Laws Norman Williams Public Library, www.normanwilliams.org, 6pm

FEBRUARY 14–22 | Sleigh Ride Week Sleigh rides, sledding with jack jumpers, programs and hands-on activities, presidential cookie favorites, and spiced cider. Billings Farm & Museum, www.billingsfarm.org, 10am–4pm

February 14–March 31 Exhibit: Art That Celebrates Winter Norman Williams Public Library, www.normanwilliams.org

14 | Why We Laugh with Rob Merman Norman Williams Public Library, www.normanwilliams.org, 1pm

Online Extra Find more events online at www.woodstockmagazine.com. 7 8 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

ADVERTISERS INDEX Action Garage Door .............................................57

Mountain Meadow Golf ........................ Back cover

Ambrose Custom Builders....................................23

N.T. Ferro Jewelers .................................................4

Angkor Wat Restaurant .......................................21

Neal Wallace Dental.............................................48

Anichini ...................................................................7

Newhall Farm .......................................................71

Antiques Collaborative, Inc. ................................22

Old Federal Antique Shop ...................................22

Anything Printed ..................................................20

Ottauquechee Health Center ..............................78

Artemis Global Art .................................................2

Ottauquechee Well Drilling .................................68

Artistree ................................................................57

Pentangle Arts ......................................................33

Bentleys.................................................................68

Perry’s Oil Service ................................................41

Billings Farm & Museum ......................................33

Pi Brick Oven Trattoria/Central Street Café ..........3

Braeside Motel .....................................................14

Procopio Designs ..................................................39

Brown’s Floormasters ...........................................23

Quality Inn ............................................................22

Carpet King & Tile ................................................75

Quechee Associates ..............................................43

Caulfield Art Gallery ............................................21

Quechee Mobil .....................................................67

Charles Silva Jr. Builder/Designer.........................49

R.E. Morgan & Sons ..............................................12

Collective—the Art of Craft .................................21

Robert Wallace Real Estate........ Inside front cover

Co-operative Insurance Companies.......................6

Route 4 Country Store .........................................22

Crown Point Cabinetry...........................................9

Shepard Interior Selections......................... 22 & 58

Crystal & Bark Designs & The Little Flower Shoppe ..................................20

Singleton’s ..............................................................5

David Anderson Hill .............................................57

Snyder Donegan Real Estate Group ..................... Inside back cover

Deirdre Donnelly Jewelry Art ..............................22

South Woodstock Country Store & Deli ..............20

Elevation Clothing................................................30

Stone Dental .........................................................41

Encore Designer Consignment ............................20

Strong House Spa .................................................22

Engel & Volkers ....................................................49

Systems Plus Computers .......................................64

Eyes on Elm Boutique ..........................................21

The Carriage Shed ................................................72

First Impressions Salon & Spa ..............................39

The Hanover Inn ...................................................27

Five Olde Tavern & Grille .....................................63

The Inn at Weathersfield .....................................40

Frameworks Studio of Woodstock ......................20

The Lincoln Inn .....................................................79

G.R. Porter & Sons ................................................63

The Quechee Club ................................................72

Gallery on the Green............................................20

The Quechee Inn at Marshland Farm..................42

Game Set Mat .......................................................22

The Vermont Spot ....................................... 22 & 30

Gear Traders .........................................................20

The Vermont Standard.........................................71

GeoBarns...............................................................40

The Village Butcher ..............................................20

Gilberte Interiors ..................................................64

The Williamson Group ...........................................1

Gillingham’s ..........................................................12

The Woodlands ....................................................48

Green Mountain Plumbing & Heating ................78

Unicorn .................................................................21

Henderson’s Tree & Garden Services ...................19

Union Arena .........................................................50

Hull Maynard Hersey Insurance...........................13

Upland Construction ............................................51

Jake’s Quechee Market & Café ............................42

Upper Valley Haven..............................................38

Jancewicz & Son ...................................................15

Upper Valley Ride .................................................33

Jasmin Auto Body.................................................67

Vermont Facial Aesthetics....................................78

Jeff Wilmot Painting ............................................58

Vermont Farmstead Cheese ................................50

Kedron Valley Inn .................................................63

Visiting Nurse & Hospice of VT & NH ..................27

Keepers, A Country Café......................................58

Vitt, Brannen & Loftus, PLC .................................79

Kendal at Hanover ...............................................68

Whippletree Yarn Shop .......................................21

Krystyna’s Stones and Sterling.............................21

Woodstock Beverage ...........................................50

LaValley Building Supply......................................43

Woodstock Chamber of Commerce ....................75

Lucky Elephant and Yoga Studio.........................21

Woodstock Farmers Market ................................72

Maple Harvest Specialties ....................................49

Woodstock Home & Hardware ............................11

Mascoma Savings Bank ........................................17

Woodstock Hops N’ Barley ..................................21

Mertens House .....................................................14

Worthy Kitchen ....................................................20

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. W I N T E R 2014-2015

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

LAST GLANCE

The aging process has you firmly in its grasp if you never get the urge to throw a snowball. â&#x20AC;&#x201D;Doug Larson 8 0 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M