Woodstock Magazine - Winter 2017

W O O D S T O C K M A G A Z I N E W I N T E R 2 0 1 7 – 2 0 1 8

WINTER 2017–2018

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A Visit to Pi Brick Oven Trattoria

Warm Up Winter

Recipes for Sparkling Cocktails Head Outdoors for a Sleigh Rally

Shop & Dine In & Around Quechee this Winter

Deirdre Donnelly Jewelry Art Inspired by Irish Symbols Quechee Gorge Village 5573 Woodstock Road Quechee, VT (802) 432-1700 www.deirdredonnelly.com

Vermont Alpaca Store & Living The Dream Alpaca Farm 5573 Woodstock Road Quechee, VT (802) 490-8329 www.livingthedreamalpacafarm.com

Artifactory Quechee Gorge Village Route 4 Quechee, VT (802) 369-2153 www.artifactorynh.com

Open daily 10am–5pm

Long River Gallery & Gifts

Quechee Home

Andrew Pearce Bowls

49 South Main Street White River Junction, VT (802) 295-4567 www.longrivergallery.com

5573 Woodstock Road Quechee, VT (802) 281-6482

59 Woodstock Road Hartland, VT Between Quechee and Woodstock (802) 735-1884 www.andrewpearcebowls.com

Tue–Sat 10am–6pm Sun 11am–3pm Mon and evenings by chance or by appointment.

Open daily 10am–5pm

Open daily 10am–6pm through the holidays.

The Vermont Spot

Quality Inn

Jake’s Quechee Market & Café

5573 Woodstock Road Quechee, VT (802) 281-6274

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

7161 Woodstock Road Quechee, VT (802) 291-9900 www.jakesquecheemarket.com

Open daily 9:30am–5:30pm

Open daily 7am–7:30pm Open until 8pm on Fridays

W I N T E R 2017–2018

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CONTENTS

48 36 Sleigh Rally Pi Brick Oven Trattoria 42 48 Skiing in the Czech Republic

by Katherine P. Cox

Winter camaraderie and competition on snow.

by Bridget Wiffin

Casual dining with a taste of Italy.

by Lisa Ballard

A new adventure sparks memories of home.

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42

CONTENTS

34

22

54

In Every Issue

Departments

13 Editor’s Note 14 Contributors 16 Online Exclusives 58 Happenings 63 Advertisers Index 64 Last Glance

18 Everyday Essentials

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Tips for healthy living.

22 Around & About

by Cassie Horner

28 Holiday Cheer

by Linda A. Ditch

The season to sparkle.

Shop & Dine in and Around Quechee This Winter

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34 Community

by Corey Burdick

The Night Before the Night.

54 Personalities

by Dian Parker

Medieval scholar Rai d’Honoré.

Unique Shopping in Woodstock

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

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Bob Frisch Cheryl Frisch Executive Editor

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E D I TO R ’ S N OT E

JACK ROWELL

Traditions While the weather outside may be frightful, New England residents have become experts at the best way to bundle up against frigid temperatures and howling winds. Practically every closet contains an array of scarves, hats, gloves, boots, and coats, and drawers hold an assortment of warm wool socks and snuggly sweaters. Our cover image captures the perfect way to warm up this winter, so light the logs in the fireplace and relax with your friends and family.

Local jeweler Nick Ferro and his family and friends are helping to keep people warm (page 22). For almost 25 years, they’ve been making deliveries of wood to families in need, a service Nick’s son Bryan started while he was in high school. Find out more about the Upper Valley Wood and Food Bank in our article and at www.uppervalleywoodbank.com.

When you’re ready to brave the elements, head out to the Sleigh Rally at the Green Mountain Horse Association, scheduled for two weekends in January (page 36). Competitors guide their horses through courses to test their agility, and with drivers decked out in traditional attire, the event is reminiscent of a Currier & Ives print. Every time I see the article’s photos, I travel back to my fourth-grade music class with Mrs. Ludman leading us in singing “Over the River and Through the Woods,” and I can’t wait to get to my favorite line—“the horse knows the way to carry the sleigh . . . .”

Locally, we’re stopping in for a delicious dinner at Pi Brick Oven Trattoria (page 42), and internationally, we’re going skiing in the Czech Republic (page 48). We’re also introducing you to medieval scholar Rai d’Honoré (page 54), and we’re toasting the holidays and beloved traditions with champagne cocktails and wine picks from Mike McCarthy at Woodstock Beverage (page 28). Cheers!

The staff and I wish you and your family a wonderful holiday season— no matter which holiday you observe—and a healthy, happy 2018. Stay in touch with local news and events online at www.woodstockmagazine.com, and like us on Facebook. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

like us www.mountainviewpublishing.com/facebook W I N T E R 2017–2018

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C O N T R I B U TO R S

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.

Katherine P. Cox

Kathy is a freelance writer and former writer and editor for The Keene Sentinel in Keene, New Hampshire. Her work has also appeared in Vermont’s Local Banquet, So Vermont Arts & Living, Monadnock Small Business Journal, and the anthology Beyond the Notches: Stories of Place in New Hampshire’s North Country. She was also a writer and producer for Captured Light Studio, Inc., a video and interactive production company in Keene.

Dian is a freelance writer for White River Herald, Vermont Art Guide, Kolaj magazine, Art New England, Nature Writing, and OpEdNews.com. Her short stories have been published in numerous literary journals. She has recently completed a short story collection and is currently the curator for White River Gallery in Vermont.

Dian Parker

Sarah Priestap

Award-winning photojournalist Sarah lives in Tunbridge, Vermont. She was a full-time photographer for the Valley News after earning her photojournalism degree from the Rochester Institute of Technology. She transitioned to managing her wedding photography business, Two Of Us Photography, full time in 2016. She and her husband Jeff recently finished their timber-frame house, where they live with their dog Arlo and Icelandic horse Glaumur.

Bridget is a grant writer and freelance writer who lives in Western Massachusetts with her husband and two children.

A Vermonter at heart, she lived there 15 years and worked as an editor and writer for several publications. When she isn’t writing she enjoys hiking, gardening, live music, and, most of all, spending time with her family.

Bridget Wiffin

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

Healthy & Delicious

Pomegranates P omegranates are abundant in markets this time of year, and although they’re beautiful, delicious, and rich in nutrients, it can take a little know-how to extract the seeds. Cracking open a pomegranate can be a mess—and make your hands and kitchen look like a scene out of a horror movie. The easiest (and cleanest) way to open a pomegranate is to slice a little off the top and bottom and score vertical ridges on the outside using a paring knife. Immerse the pomegranate in a large bowl of water and gently break the sections apart. Use your fingers to pull the ruby-red seeds away from the white pith. Discard the pith (it will float) and drain the seeds in a colander.

Fresh pomegranates can last up to a week on the kitchen counter or a few weeks in the fridge. Fresh seeds, or arils, will last a week in the refrigerator and can be frozen. Sprinkle the arils on salads, oatmeal, yogurt, or ice cream. Stir them into wild rice or butternut squash soup. Or juice them in a blender and strain through cheesecloth.

Did You Know?

The sun’s UV rays can damage your skin even on cold, cloudy days. Protect your face, neck, and hands with a broad-spectrum sunscreen of at least SPF 30, even in winter.

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Debunking Cold-Weather Myths “Zip your coat or you’ll catch a cold!” We’ve all heard it before, but it turns out Mom’s advice may not have been 100 percent based on facts. More than 200 germs cause the common cold, and bundling up won’t help you avoid exposure to them. Warm clothes don’t prevent viral illnesses either.

Wearing a hat is a good idea when the temps drop, but heat escapes from any part of your body that’s exposed—not just your head. However, kids lose much more heat through their heads than adults, so hats and hoods are wise for little ones.

Finally, a hot toddy may seem like a good way to stay warm on a cold day since it makes blood rush to the skin’s surface. But according to experts, alcohol actually decreases core body temperature and speeds heat loss.

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

Take a Hike,

But Put Safety First

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oodstock offers many opportunities for hiking, cross-country skiing, snowshoeing, and enjoying the outdoors. The American Hiking Society offers this advice for staying safe in the cold weather.

1

Wear layers that can be removed as needed.

Your base layer should be made from a wicking fabric that will absorb sweat and keep your skin dry.

2

Don’t let your water freeze. Hydration is important in any weather. An insulating foam sleeve for your water bottle can help prevent it from freezing.

3

Anticipate shorter days. Before you hike or head out on the trails, be mindful of how many daylight hours you’ll have. Always carry a headlamp or flashlight with extra batteries in case of an emergency.

Keep Skin Glowing Cold weather and low humidity levels rob your skin of moisture, resulting in redness, itchiness, and flaking. As tempting as it is to take a hot shower, use lukewarm water to avoid stripping the natural oils from the skin.

Moisturize immediately after showering and after washing your hands. Petroleum-based moisturizers can further dry your skin, so look for products with natural, nourishing ingredients. A humidifier in the bedroom can help put moisture back in the air. And don’t forget to hydrate from the inside out—most of us aren’t as thirsty when the weather is cold, but warm water with lemon can be satisfying and refreshing on a cold day.

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Warming Ginger Tea

F

ew things are more comforting than holding a warm mug on a cold day, and ginger is the ultimate warming wintertime tea. Spicy ginger promotes good digestion and healthy circulation. It can relieve coughing and open up congested airways as well as soothe the discomfort associated with osteoarthritis and fibromyalgia, which are often more troublesome in cold weather. Add three ounces of thinly sliced ginger root to a cup of water. Boil, strain, and add honey to taste. Or look for ginger tea at your local market and keep it on hand this winter and year-round.

Purify Indoor Air ’Tis the season for spending lots of time indoors, and since the heat is on and the windows are closed, it’s important to create a healthy indoor environment. Houseplants are wonderful natural air purifiers— their leaves absorb airborne toxins and impurities. Some of the most cleansing plants are aloe vera, English ivy, Boston ferns, spider plants, and philodendrons.

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A RO U N D & A B O U T

By Cassie Horner

Right: Shannon Murphy unloads wood with help from furry friend Micah.

Below: Nick Ferro stacks wood during a delivery.

Upper Valley

Wood and Food Bank Photos by Curt Peterson

Thomas Ferro gets help from his grandfather Nick and sister Thalia unloading and stacking wood.

One cold winter, there was a mom with three kids who was so close to running out of wood she could not heat her house another day and did not have the money to buy more. A worker for the state called the owner of Ferro Jewelers, Nick Ferro, at the Upper Valley Wood and Food Bank asking if the volunteer group could do an emergency run to supply her with wood.

Because of the timing and location, Nick could not get volunteers, so he hired some men to load the wood, deliver it, and unload it. As he recalls, the men were not particularly enthused about the job, to the point where he was not sure they would do it. “I paid them half up front and told them I would pay them the rest after they made the delivery,” he says.

When they came back, not only did they refuse to take the money; they told him how grateful the woman was and how her three kids danced around them shouting, “Yay, Mom!” They understood what this free load of wood meant. The men not only

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My son Bryan started this when he was in high school. He read about a couple in Barnard who died of hypothermia because they had no heat but were too proud to ask for help. Bryan and his friends started to collect and store wood for an emergency wood service, and it involved many students volunteering.

— Nick Ferro, Upper Valley Wood and Food Bank

stacked the wood but also started a fire in the woodstove that had just gone out.

“This is only one of many stories,” Nick says, reflecting on the almost 25 years since the Upper Valley Wood and Food Bank was founded to help people with emergency wood needs. “They make you say to yourself, ‘That’s why this is worth doing.’”

“My son Bryan started this when he was in high school,” he adds. “He read about a couple in Barnard who died of hypothermia because they had no heat but were too proud to ask for help.

Bryan and his friends started to collect and store wood for an emergency wood service, and it involved many students volunteering.

“When he was about to head off to college, he said to me, ‘What are you going to do about the wood project? You have to keep it going.’” Nick took this charge seriously and continues to make it happen with the invaluable help of volunteers such as Shannon and Jerry Murphy. Nick’s grandchildren, Thalia and Thomas Ferro, are also active volunteers.

The demand for wood varies from year to year. One year, volunteers deliv-

ered 50 pickup-truck loads. Handling wood, as anyone who burns it for fuel knows, is hard work. One year, MBA students from Tuck Business School in Hanover offered to help. This was fortunate because Billings Farm & Museum had offered to donate 10 cords.

Nick hired Chippers to deliver the wood to his house in Barnard, then called the Tuck students. “By noon, it was all stacked,” he recalls. “They were like machines.”

During one especially frigid winter, the demand was high for emergency wood deliveries. “We were down to one pickup-truck load,” Nick says. “We got a call from two elderly sisters from the Pomfret area who said that amount would be fine. By the first week of April, we were totally out of wood but luckily no one called us again that season.”

The Upper Valley Wood and Food Bank was started as a community service and continues with the same heart and spirit of giving. The volunteers and wood donors keep this grassroots initiative alive and well. To find out how you can help, visit www.uppervalleywood bank.com.

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A RO U N D & A B O U T

Printmaker Jeanne Amato Jeanne Amato’s plan for a career in special education took a dramatic turn when she was a college student in Keene, New Hampshire. “I went there for special ed, but I ended up taking more art and fell in love with printmaking,” she says. In her gallery on Central Street in Woodstock, the beauty of her artistic endeavors is evident, reflecting the commitment and Above: Silhouettes. Right: Morning Light. passion she feels for her work.

“When I moved to this area, I spent 10 years as Sabra Field’s apprentice,” Jeanne says. (Sabra is a renowned printmaker with a studio in East Barnard, Vermont.) “I was also building up my collection of woodcuts. In between, I raised my family and taught school.

Now I am the manager of Sabra’s studio.” Three years ago, she opened her own gallery and studio to showcase her work. Visitors have the opportunity to chat with her and watch her at work.

Jeanne is mainly a printmaker focused on woodcuts, which are a form of relief printmaking. Working from photos, she creates the multiple blocks that will make the image. She does the printing by hand in a room upstairs at the gallery. If she is making a large image, she has a bigger printing press at her home studio in Sharon. The large prints can take her a year to finish.

Jeanne also does etching. “It is the opposite of printmaking,” she says. “The ink is below the surface. Traditional etching is done with acid. I do solar-plate etching, using either direct sunlight or a solar box. This process is nontoxic.”

“Printmaking is a confusing medium,” Jeanne says. “There is craft in cutting as well as skill in the composition of the final piece of fine art. I love the challenge, creating the blocks, the carving. I like the challenge of trying to manipulate a hard surface into a work of art. I fell in love with the process. I’m a printmaker.”

The gallery at 40 Central Street is open Friday to Monday from 10am to 5pm or by appointment. The telephone number is (802) 299-6444. For more information and images, visit jeanneamato.com.

Above: Jeanne Amato in her studio. Right: Solitude.

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A RO U N D & A B O U T

Ice-Fishing Trips

by Wilderness Trails and the Vermont Fly-Fishing School Dressing warmly in multiple layers with warm boots, a hat, and gloves is the only thing the prospective ice-fishing participant has to think about before embarking on a fun excursion with Wilderness Trails and the Vermont Fly-Fishing School in Quechee. There will be a shanty already set up, a tasty lunch arranged, and all the equipment needed for a day on the ice. Once there, people will be put to work drilling the holes and setting up the tip-ups and jigging rods. Then the wait begins for perch, trout, or northern pike, depending on the location.

“Silver Lake in Barnard is a great place to fish for perch or pike, though there are fewer pike, and we always feel lucky when we catch one,” says Peter Meijer, owner of Wilderness Trails and the Vermont Fly-Fishing School. “We go to Lake Fairlee for trout.”

Weather is a big factor for ice fishing. It can be very cold, so staying active helps people stay warm. If the

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We make a day of it.

As ‘fishaholics,’ we’re there to catch fish. . . . We have a big lunch usually cooked right there, maybe bratwurst or venison. There’s also hot chocolate and coffee to help keep warm.

— Peter Meijer,

Owner of Wilderness Trails and the Vermont Fly-Fishing School

temperature is in the mid 20s and up, and the sun is shining, a sun tan on the face is possible. “We make a day of it. As ‘fishaholics,’ we’re there to catch fish,” Peter says. “It’s usually four to six hours.

We have a big lunch usually cooked right there, maybe bratwurst or venison.

There’s also hot chocolate and coffee to help keep warm.”

Adults and kids are welcome to join an ice-fishing trip. Kids learn how to bait hooks and be careful of them. They learn how to jig the bait to attract fish and how to reel in a fish.

In addition to ice-fishing trips, Wilderness Trails and the Vermont FlyFishing School offers cross-country skiing and snowshoeing on five miles

of trails, as well as more technical offproperty tours. It also provides rentals of cross-country skis and snowshoes.

For more information and to reserve a trip, call (802) 295-7620. Also check out Wilderness Trails and the Vermont FlyFishing School on Facebook at www. facebook.com/WildernessTrailsAnd TheVermontFlyFishingSchool.

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H O L I DAY C H E E R

THE SEASON TO

By Linda A. Ditch

S PA R K L E Add bubbles to your holiday drinks with these festive champagne cocktails

T

he holidays seem made for sparkling wines and champagnes.

While there’s absolutely nothing wrong with popping the cork on a fine bottle of bubbly, why not take your drinks to the next level by offering a few cocktails made with your favorite sparkler. Your guests will ask, with a smile of pleasure, “What’s in this?”

CHAMPAGNE OR SPARKLING WINE – WHAT’S THE DIFFERENCE?

While many people use the term “champagne” to mean any sparkling beverage, there is a difference between sparkling wine and champagne.

The term champagne signifies a specific type of French sparkling wine that comes from the Champagne region. (Some US producers label their sparkling wines as champagne because they are made in the same fashion as their European counterparts.) The other differences are in the making and bottling processes and how bubbles are added. You’ll find more details at www.woodstockmagazine.com.

ADDING BUBBLES

Mixing a champagne cocktail is simple. If you have a favorite liquor, chances are it will make a good drink. The same goes for fruit juice (for example, mimosas with orange juice and champagne). A good party plan would be to have guests bring their favorite liquor or juice, and you supply the bubbly. Then everyone can try different combos and vie for the party’s signature drink crown. Here are some sparkling cocktails to try this season.

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C H A M PA G N E C O C K TA I L S Classic Champagne Cocktail

1 sugar cube

Clementine Champagne Cocktail

Angostura bitters

For rosemary simple syrup:

Champagne or sparkling wine

½ cup sugar

Thin lemon or orange peel, for garnish

½ cup water

Shake the bitters onto the sugar cube until it is soaked through. Drop the cube into a champagne flute. Top it off with a nice champagne or sparkling wine.

5 sprigs rosemary

For cocktail:

2 Tbsp fresh clementine juice

1½ Tbsp rosemary simple syrup 1½ oz vodka

Classic Kir Royal

1 tsp crème de cassis liqueur

4 dashes aromatic bitters

1½ oz champagne or sparkling wine Ice

Pour the crème de cassis into a champagne flute.

Top with the champagne or sparkling wine.

1. To make the rosemary simple syrup, pour the sugar and water into a heavy-bottomed saucepan.

Stir together and bring to a boil over mediumhigh heat. Once it boils, remove from the stove and add the rosemary. Let the rosemary steep in the hot sugar syrup for 30 minutes. Remove the rosemary, let cool, and refrigerate to chill.

Classic French 75

2. To make a cocktail, fill a cocktail shaker with ice. Pour in the clementine juice, rosemary simple syrup, and vodka. Shake to chill.

Well-chilled champagne or sparkling wine

Ice

2 oz gin

½ oz fresh lemon juice

1 sugar cube

Champagne

3. In a champagne flute, add the bitters and swirl around the glass to coat. Strain the contents from the cocktail shaker into the glass and top with champagne or sparkling wine.

Long, thin lemon peel Fill a cocktail shaker with ice. Add the gin, lemon juice, and sugar cube. Shake to chill. Strain into an ice-filled Collins glass and top with champagne.

Garnish with lemon peel.

Elderflower Champagne Cocktail Fresh cranberries for garnish, optional

Sorbet and Champagne Cocktail

1 tsp of your favorite fruit sorbet

Chilled champagne or sparkling wine

2 oz elderflower liqueur

4 oz chilled champagne or sparkling wine

Place a few fresh cranberries into a champagne flute or coupe. Pour in the elderflower liqueur and top with the champagne or sparkling wine.

Spoon the sorbet into a champagne flute. Top with chilled champagne or sparkling wine. Stir.

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H O L I DAY C H E E R

Looking for a Gift?

A

nice bottle of wine works for any occasion, and the range of varieties and prices is practically endless. But don’t be overwhelmed or intimidated! Mike McCarthy at Woodstock Beverage can answer your questions and steer you toward the perfect bottle. Here are a few of Mike’s favorites:

Wines Under $20 Michael David Cabernet Freakshow: This cabernet is weighty with a velvety texture, boasting flavors of ripe blackberry and chocolate.

Michael David Petite Petit: The Petite Sirah is a deep, dark-purple color with a full body and flavors of baking spices and vanilla from 16 months of aging in French oak barrels.

Via de la Plata: Sparkling Cava (Spain), red fruit, crisp acidity, and a powerful finish.

Wines Under $50 Cakebread Cellars Chardonnay: Bright and creamy with white peach, pear, and melon flavors and a sound, supple texture.

Chateau Montelena Chardonnay: Toasty barrel character and creaminess with flavors of baked apple and vanilla.

Moet & Chandon Imperial Brut Champagne (France): Bright fruitiness and elegant maturity.

Online Extra Find out how champagne gets its bubbles at www.woodstock magazine.com.

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Unique Shopping in & AroundWoodstock, VT

The Barnard Inn Restaurant & Max’s Tavern 5518 Vermont Route 12 Barnard, VT (802) 234-9961 www.barnardinn.com Tue–Sat 5–9pm

South Woodstock Country Store & Deli 4800 South Road South Woodstock, VT (802) 457-3050 www.southwoodstockcountrystore.com Mon–Sat 6:30am–6pm Sun 6:30am–4pm

The Woodstock Gallery

Anything Printed

6 Elm Street Woodstock, VT (802) 457-2012 www.woodstockgalleryvt.com

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

Mon–Sat 10am–5pm Sun 12–4:30pm

Mon–Fri 8am–5:30pm

R.T. Home

Clover Gift Shop

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

10 Elm Street Woodstock, VT (802) 457-2527 www.clovergiftshop.com

Mon–Sat 10am–5pm Sun 12–4pm

Eyes on Elm Optical Boutique

Woodstock Home & Hardware

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

452 Woodstock Road Woodstock, VT (802) 457-3291 www.woodstockhomeandhardware.com

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

Mon–Fri 7am–6pm Sat 7:30am–5:30pm Sun 8:30am–4pm

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Open daily 10am–6pm

Frameworks Studio of Woodstock 63 Pleasant Street Barn Woodstock, VT (802) 356-5235 Tue–Fri 10am–4pm Sat 10am–noon or by appointment anytime.

Shop Local for the Best Selection

Fox Gallery

The Village Butcher

Unicorn

5 The Green Woodstock, VT (802) 457-3944 www.thefoxgallery.com

18 Elm Street Woodstock, VT (802) 457-2756

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

Open daily 11am–4pm or by appointment anytime.

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

Open daily

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

Woodstock Chamber of Commerce Woodstock, VT (888) 496-6378 www.woodstockvt.com

16 Elm Street Woodstock, VT (802) 457-2100 www.gillinghams.com Mon–Sat 8:30am–6:30pm Sun 10am–5pm

47 Central Street Woodstock, VT (802) 457-1298 www.collective-theartofcraft.com Mon–Sat 10am–5pm Sun 11am–4pm

Please visit our website for current hours.

FH Gillingham & Sons

Collective – The Art Of Craft

Gallery on the Green 1 The Green Woodstock, VT (802) 457-4956 www.galleryonthegreen.com Mon–Sat 10am–5pm Sun 11am–4pm

NT Ferro Jewelers 11 Central Street Woodstock, VT (802) 457-1901 www.ferrojewelers.com Mon–Sat 10am–5pm Sun 11am–4pm

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COMMUNITY

The Night Before the Night A delicious and exciting evening to benefit the Vermont Foodbank

By Corey Burdick Photos Courtesy of the Vermont Foodbank

T

he holiday season is upon us, and with it comes the inevitable busyness of gift purchasing and party going. But what if there was a way to combine the two while giving to your neighbors in need? That’s where the Night Before the Night event, hosted by the Worthy Group, comes in. This farm to table event, held December 21, is a delicious dinner coupled with a silent/live auction to benefit the Vermont Foodbank.

Jason Merrill, the Worthy Group's COO, says, “The Night Before the Night was started in 2012 at the Worthy Burger. Our first year, we partnered with Sam Calagione from Dogfish Head Craft Brewery. He had us all singing and dancing in Santa hats around the restaurant. It was on this night that we knew we were onto something special and wanted to find a charity to support.” Now entering its sixth year, the event has raised

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Last year's event at Worthy Kitchen raised $8,200 for the Vermont Foodbank.

$26,151 in total for the Foodbank, with 2016 seeing the highest amount raised at $8,200.

Aside from the outstanding menu, which last year included items such as short ribs braised in red wine, fried oysters with bacon aioli, and steamed pork buns, the auction is not to be missed. You could easily do most of your holiday shopping while supporting local businesses and the Foodbank. Last year, over 60 items

Attendees can join the excitement of an auction featuring items donated by local businesses.

that included specialty beers from local breweries, golf course passes, and a two-night stay at the Woodstock Inn were auctioned. This year, a pair of Blizzard skis, a Cannondale bike, and hand-turned wooden bowls from Woodchuck Turners of Northern Vermont are only a small sampling of the many tempting treasures attendees can bid on.

Marketing and Promotions Manager for the Vermont Foodbank Nicole Whalen adds, “Really, what is most remarkable is the ability of the team from Worthy Kitchen to rally the community to support the Vermont Foodbank. They also throw an incredible party. The food, crafted by their expert chefs, is top-notch. The beer list features the finest in the region.

Every year, the community of Woodstock comes together for this event to celebrate just before the holidays and experience some of the finest that Vermont has to offer.”

The event takes place at the Worthy Kitchen in Woodstock and runs from 6 to 9pm. The $100 ticket price includes food and drink. Tickets can be purchased at www.vtfoodbank .org/event/nbtn. Area inns and B&Bs are also offering discounted rates for attendees. Call (802) 457-7281 for a complete list.

caption

For More Information The Night Before the Night December 21, 2017, 6–9pm Worthy Kitchen, Woodstock www.vtfoodbank.org/event/nbtn

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Sleigh Rally Winter camaraderie & competition on snow

By Katherine P. Cox | Photos by Sarah Priestap

It’s fun to watch the spectators enjoy the sleighs and fur coats and polished brass.

— Jenny Kimberley, carriage driver and volunteer and member of the Green Mountain Horse Association

A

Above: Horses and drivers line up for the judge to inspect their turnout and listen to his verdict to see how they placed in their class.

Opposite: Local driver Wilson Groves executes the cones portion of his combined test.

scene from Currier & Ives comes to life in South Woodstock in January with horse-drawn sleighs gliding over snow and drivers decked out in traditional costumes during two fun-filled weekends of competition and camaraderie.

The annual Sleigh Rally, hosted by the Green Mountain Horse Association, involves horsedrawn sleighs or carriages driven in a series of tests of agility and presentation. In fact, there really is a Currier & Ives theme—another competition, on the second day of the rally, when drivers don traditional attire and decorate their sleighs, recreating the timeless wintry scenes made popular by the printmakers in the 1800s.

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It’s less about competition and more about a social activity for the driving community to get together this time of year. — Amber Braun, Event and Educational Manager, Green Mountain Horse Association

Top: Driver, volunteer, and GMHA member Jenny Kimberly.

Above: The extravagant furs seen here are an example of proper turnout for the Currier & Ives class.

Opposite: The runners on this classic red sleigh glide through the groomed snow as the driver performs her dressage test.

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SLEIGHS, FURS, AND POLISHED BRASS

The Sleigh Rallies began in the 1970s as an offshoot of Country Driving, which was emerging as a competitive sport, according to the history of the Green Mountain Horse Association by Roger Maher. Each two-day event, held January 6–7 and January 20–21, draws carriage drivers who also come to driving competitions in the summer. Instead of wheels on the carriages, there are runners, and the drivers and horses maneuver on a groomed, snow-covered parking lot at the GMHA’s 65-acre facility. Some 15 to 25 drivers compete in a variety of categories such as dressage, cones, and presentation.

“It’s a fun way to get out and compete in the winter months when there’s not much else going on,” says Event and Educational Manager Amber Braun at GMHA. “It’s an opportunity for them to drive their

horses year-round.”

Jenny Kimberley, a carriage driver and volunteer and member of the Green Mountain Horse Association, agrees. “It’s something to do in the winter,” she says, “and it gives us another reason to use our horses. It’s fun to be out, especially if it’s a beautiful, sunny day, the snow is pretty, and the sleighs and horses are beautiful. It’s fun! It’s friendly competition. We get to see each other again after being inside. It’s fun to watch the spectators enjoy the sleighs and fur coats and polished brass.”

Jenny has been a driver for 15 years and says she first got into the sport as a long-distance horse rider.

“I thought driving was something my horse might like to do, and it looked like fun. Now I do both riding and driving.” Over the years, she’s had five driving horses that have participated in the sleigh rallies.

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TWO DAYS OF FRIENDLY COMPETITION

On Saturday, there is the combined test, which consists of cones and dressage. Drivers are judged on how they and their horses execute various movements. Dressage is a specified pattern that includes straight lines and circles and different gaits for the horse—trot, walk, for example. Drivers are judged on how well they execute the pattern and how well their horses perform.

“Most carriage-driving people thought we were crazy to carriage dressage in a sleigh, but we did it!”

Jenny says. She explains that the cones are set up in a pattern, and drivers are timed by how long it takes them to get through them with accuracy. They’re set a certain distance apart, “and if you knock them off, you lose points,” Jenny says.

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The fitness, agility, and obedience of the horse and the accuracy and skill of the driver are judged. Ribbons are awarded based on the scores from the combined dressage and the cones. There are two divisions, novice and open.

On Sunday, the pleasure classes are held. “It’s more like a regular horse show in a ring,” Jenny says, and it’s judged according to the pleasure the horse is giving the driver as well as performance and appearance.

Likewise, the Currier & Ives class on Sunday is based on the authenticity of the driver and the horse and the turnout of their sleigh, explains Amber.

In addition to the Sleigh Rally, the GMHA holds competitions and educational and recreational activities at its facility in South Woodstock from April to October. Founded in 1926,

Local driver Robin Groves. She and her husband Wilson Groves house many of the drivers who come to the Sleigh Rally, making it possible for those coming from a distance to participate.

it is the nation’s oldest continuously operating horse organization, offering clinics and camps for adults as well as young riders.

“We do five different disciplines,” Amber says, “dressage, eventing, hunter-jumpers, driving, and trail riding.”

The Sleigh Rally is more of a social event than a competition, according to Amber. “It’s less about competition and more about a social activity for the driving community to get together this time of year,” she says.

Green Mountain Horse Association 5491 South Road South Woodstock, VT (802) 457-1509 www.gmhainc.org

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Pi Brick Oven Trattoria

Casual dining with a taste of Italy

By Bridget Wiffin | Photos by Lynn Bohannon

W

Top: Pi's bar area and booths by the windows are ready to be filled with the evening's guests.

Above: Exterior sign marks the entrance.

Opposite: Owner Sarah Rice.

hen Sarah Rice purchased the Pi Brick Oven Trattoria in downtown Woodstock, she was not venturing into unfamiliar territory. Having worked in the restaurant business all her adult life, most recently as a server at Pi, Sarah was well aware of the demands and challenges inherent in this line of work. However, she was equally aware of the rewards.

“When I purchased the restaurant, I wanted to be part of the Woodstock community,” she says. In the two

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years since Sarah and her husband purchased it, she has been taking steps to invite the community in—for example, by staying open late for high school ice-hockey team meals—and she gives back by donating to local charities.

COZY CANDLELIGHT AND NEW MENU SELECTIONS

Founded five years ago under different ownership, the Pi Brick Oven Trattoria’s space at 49 Central Street is ideally located to attract passersby.

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Clockwise from top: It takes skill to remove a pizza from the brick oven at just the right moment. Margherita Pi is always a customer favorite. A view of the main dining room. An antipasto board offers variety. Hand rolling the meatballs requires just the right touch.

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It helps that the property also boasts a large outdoor patio for dining, an unusual and welcome attribute in the small town and a feature that, for three days in December, Sarah will make warm and inviting even after the temperatures have dropped.

“During Wassail Weekend,” she says, “we will be serving hot cocktails on the patio and will have outdoor heaters so people can enjoy the parade.” The parade, which will take place this year on Saturday, December 9, is a highlight of the town’s annual winter celebration and features more than 50 horses and riders dressed in holiday costumes and period dress from the early 19th century.

Inside the restaurant, under Sarah’s ownership Pi has undergone subtle but purposeful transformations in an effort to create, as she describes it, “casual dining in a rustic, nice atmosphere.”

Elements of formality present when she purchased the restaurant, such as white tablecloths, have been replaced with antique doors that function as tabletops.

The building’s architectural details are now illuminated with strategically

placed lighting. “The windows steam up because of the brick oven, and there is candlelight. It is very cozy,” says Sarah.

While the casual dining atmosphere at Pi, including opportunities for familystyle service and take-out, or traiteur, is reminiscent of traditional trattorias you could expect to find peppered throughout Italy, it’s the food that Sarah hopes will make dining there feel like a truly authentic trattoria experience.

AUTHENTICALLY “DELICIOSO”

“We use all Italian imported ingredients for our pizzas,” she explains. “All pizzas,” which are 16 inches with a Napolitano-style thin crust, “are thrown to order, and all sauces are built to order.” In its former life, Pi served primarily pizza and pasta dishes, and while pizza is still the most popular menu item, Sarah recently added a sizeable entrée section to add variety for people who prefer gluten free and those with other dietary restrictions.

Menu options include, for example, the Tuscan Major, teres major steak cooked in brandy sauce with tomatoes

Top: Guests enjoy dining at the restaurant's large table.

Above: Lobster Ravioli in a lemon cream sauce is a delicious choice.

“The windows steam up because of the brick oven, and there is candlelight. It is very cozy,” says Sarah.

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and spinach, served with duck-fat potatoes and seasonal vegetables. For the vegetarian, there is the Porcini Mushroom and Truffle Sacchetti, porcini mushroom “beggar’s purse” ravioli in a creamy garlic Parmesan sauce over spinach. Patrons can expect the menu to change slightly with the seasons.

“In the winter, pizzas, pastas, and entrées will be heavier dishes,” Sarah says, “and the cocktail list is always changing.”

Pi offers a large selection of wines by the glass, and the draught beer selection, all Vermont beers, changes weekly because, Sarah says, “There are just too many good beers in Vermont.” The restaurant is open Tuesday through Sunday from 5 to 9pm, and between Christmas and New Year’s Day it will also be open for lunch. Reservations are recommended. You can also rent the restaurant for special occasions such as rehearsal dinners and anniversary or birthday celebrations.

During business hours, it is likely that customers will see Sarah tending bar or catch a glimpse of her making pizzas. “I do a little bit of everything,” she says. “I kind of bounce around, set up the menus, and oversee most of it.”

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Top: Guests enjoy a drink at the bar before dinner.

Above: Pi serves complimentary dip with their fresh, warm bread.

the behind the scenes and less glamorous work of owning and operating a restaurant, like bookkeeping and managing inventory.

But, at the end of the day, it is her connection to the community that keeps her going. “I love Woodstock, and the locals are great,” she says.

“We have our growing local following, which is excellent. We always have, but we are getting our name out there.”

Pi Brick Oven Trattoria 49 Central Street Woodstock, VT (802) 457-9277 www.pibrickoven.com

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Skiing in the

Czech Republic

A new adventure sparks memories of home Story and Photos by Lisa Ballard

L

ast March, when the opportunity arose to ski in the Czech Republic, my first reaction was, “Of course!

It’s Europe.” A couple of fast-skiing friends I race with on the masters circuit came from the Czech Republic. Sarka Zahrobska, the 2007 World Slalom Champion, did too, so the country must have some decent skiing, I reasoned. It might not boast famous international destinations like St. Anton and Cortina, but chalk that up to marketing. No ski area in a former Eastern Bloc country was at the top of most Americans’ minds, but they sure sounded like interesting places to make some turns.

A skier arcs some fast turns on the slopes of Pec pod Snezkou.

Inset: Skiers start down a Czechstyle terrain park.

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Clockwise from top left: The Hotel Horizont. The author samples Pec’s ski trails, which are uncannily similar to those in New England. An instructor on a snowboard leads a group of kids on skis. View down the slopes from a popular lunch spot in a hilltop inn. Ski chalets speckle the hillsides. Center: Kids on sleds are as common as skiers.

I chose to ski in the Czech Republic primarily because I wanted to see Prague as well. When I mentioned this to my Czech friends, they unhesitatingly suggested Pec pod Snezkou as the place to go, about two hours northeast of the city near the border of Poland and the largest ski resort in the country. The resort was located in a national park in the Krkonose (Giant) Mountains, the highest range in the Czech Republic.

When I think of skiing in Europe, jagged snowcapped peaks surrounding quaint mountain villages come to mind. Steep runs swoop between rocky outcroppings. Cable cars whisk skiers up dramatic cliffs to dazzling glaciers and remote, cozy restaurants where one can gulp glühwein and gorge on fondue. However, these are signatures of the Alps, not the Krkonose Mountains. Skiing in the Czech Republic turned out to be a decidedly different alpine experience than in Western Europe, starting with the accommodations.

THE HOTEL HORIZONT

Though the village of Pec pod Snezkou has a number of hotels and smaller inns, the Hotel Horizont was the hot spot, a legendary monolith among Czechs. “You can’t miss it,” said our taxi driver in Prague.

He was right. Built in 1970 when the Czech Republic was part of former Czechoslovakia, the Hotel Horizont towered an imposing 16 stories above

the modest village. Undoubtedly a showcase when it opened, by today’s standards the rooms were small and basic. The elevators were even tinier for such a large hotel, squeezing in three skinny people if they didn’t eat too much breakfast.

When I arrived, the hotel was abuzz with families, couples, retired folks, and ski racers. My trip coincided with a vacation week in the region. I checked in, then took shelter in my room, where my first move was to open the blinds for a bird’s-eye view of my surroundings. To my surprise, the landscape looked like Woodstock, but with a downsized Mount Washington rather than a verdant Mount Tom dominating the surrounding pastureland and forests.

Pec pod Snezkou translates loosely as Pec (the village’s name) under Snezka (the highest mountain in the Czech Republic). The snowcapped summit of Mount Snezka, elevation 5,259 feet, was even shaped like Mount Washington, only 1,000 feet lower.

Below Snezka, the rolling hills resembled a Grandma Moses painting. People frolicked everywhere in the snow, and not just on alpine skis.

Chalets painted in bright colors to perk up the unadorned Soviet-era architecture speckled the white meadows. Some people hiked. Others crosscountry skied. Parents pulled their youngsters through the snow on sleds or pushed them in carriages. Older kids hooted as their saucers spun down the slopes. It was a winter playground.

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Clockwise from top left: Mount Snezkou behind kids waiting to get on a poma lift. The “magic carpet” takes new skiers to the top of a beginner slope, similar to ski areas in the US. T-bars are more common than chairlifts, similar to the 1970s here. A girl negotiates a kids’ obstacle course. The village of Pec from the Hotel Horizont's imposing tower. Center left: An inn near the top of the ski area. Center right: Standard transportation in a mini-groomer to the many inns scattered across the ski slopes.

THE SKI AREA

Pec pod Snezkou is just one part of the larger Cerna Hora-Pec Resort, which also includes the cable car to the top of Mount Snezka, but no ski trails down it, and the ski slopes of Velka Upa, Cerny Dul, Janske Lazne, and Svoboda nad Upou.

These smallish areas combine to form a ski resort the size of Okemo Mountain, but more spread out and only partially connected to each other by ski lifts or trails. Since the Hotel Horizont was closest to the slopes on Pec pod Snezkou, I started there.

Whenever I explore a ski area I’ve never visited before, I immediately head to the top. At Pec pod Snezkou, getting there proved a wonderful tour of the mountain, requiring two T-bar rides connected by a trail through the woods, then a chairlift to the highest point. When I got off at the top, the number of people far exceeded those riding the lift. Then I saw what drew them. A lookout similar to the fire towers atop many of the Green Mountains, only newer and sturdier, stood a couple hundred yards from the chairlift terminal.

The tower, called Hnedy vrch or “brown hill,” was as much a destination as its counterparts in New England. Completed in 2009 at a cost of $700,000, it was built to enhance the region’s tourist infrastructure. The tower’s 138 steps gave access to three viewing platforms, the highest 100 feet above the snow. The view from the tower included not only Mount Snezka but also a sweeping 360-degree panorama of the surround-

ing peaks and forested valleys.

After spending the rest of the day cruising down Pec pod Snezkou’s moderate slopes, all groomed and most of them shared by nonskiers heading to the various pensions and restaurants that speckled the broad, manicured trails, I returned to the Hotel Horizont happy for the chance to experience skiing in a different country and one unlike any I had visited before.

Well, that’s not entirely true. The topography, the elevation, the lookout tower, the trails . . . many aspects of Pec pod Snezkou reminded me of home. How funny to travel thousands of miles to a country with a different history, language, and culture, and to find so many similarities surrounding my favorite winter sport!

Lisa Ballard (formerly Lisa Densmore) has skied and competed throughout Europe, first on the US Ski Team and most recently on the masters circuit. Last winter, she became the first American woman to win an FIS Masters Cup Super G title. She is certified by both US Ski & Snowboard and the Professional Ski Instructors of America and hosts ski clinics throughout the United States. To ski with Lisa or to order a copy of her book, Ski Faster! Guide to Ski Racing and High Performance Skiing, go to www.LisaBallardOutdoors.com.

Online Extra Find a travel planner online at www.woodstockmagazine.com.

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PERSONALITIES

Rai at home.

Medieval Scholar

Rai d’Honoré

Woodstock

Building a more civil and honorable world

By Dian Parker

H

ow many people are there in the world who can compose and sing 12th century medieval troubadour songs; organize medieval and Renaissance festivals and cook medieval feasts; teach French, Spanish, German, Latin, and Turkish; and are currently working on their third CD with songs about Esclarmonde de Foix, the spiritual head of resistance during the Albigensian Crusade? And in addition, working to twin the town of Woodstock with the French town of Pamiers, all while teaching French and Spanish to Black River High School students full time?

There is only one: Rai d’Honoré. Two years ago, she moved to Woodstock from East Carolina University in North Carolina, where she directed the Language Academy and served on the faculty of the Medieval and Renaissance Studies program. Moving to Woodstock was an important change for Rai. “I’ve lived in Washington, DC, and London and came here for community. And to be more in tune with nature, which in turn helps you to be more connected with your deeper self,” she says.

And she has a dream. Rai’s vision is to promote the medieval culture of Occitania, a historical region of Southern Europe, which she sees reflected in Woodstock. “The values and ethics in both cul-

When I look deeply into your eyes I see the power of love slowly grow,

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The love that does not judge, A love that of fers compassion from the hear t, That asks nothing in return; A love that remains ever tr ue; A love that will never die; A love that transforms, that transforms.

Pamiers

Rai with La Rosa Trobadoresca, an Occitan troubador group.

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PERSONALITIES tures are ones of religious tolerance, gender equality, social mobility, and freedom of artistic expression. The towns ruled themselves, just as Woodstock and other towns in Vermont do,” she explains.

In fact, Woodstock’s Select Board has already agreed to the twinning of Pamiers and Woodstock. Rai wants to develop educational, cultural, and economic exchanges between them. “Both towns have agriculture and mountains, and a rich history of independent thinking,” she adds. Rai would also like to hold a medi-

Rai composes and performs troubadour music in both the US and France.

She has just completed recording the French version of her original CD, Pretz e Paratge, with accompaniment by La Rosa Trobadoresca, an Occitan troubadour group who play traditional instruments including the lute, rebec (three strings), bagpipes, and bendir (frame drum). A documentary about the Occitanie culture that features Rai and La Rosa Trobadoresca was filmed by France Télévision and broadcast this fall.

Another exciting foray into the world

“My hope today is to bring to the world what a just community is and to inspire people to live the ethical code of paratge: tolerance, From top: Rai sings with La Rosa Trobadoresca.

Rai and La Rosa Trobadoresca take a break in a recording studio in Montaillou, France.

To Learn More CDs: www.amazon.com/s/ref=nb_sb_ ss_c_0_5?url=search-alias%3Daps&fieldkeywords=pretz+e+paratge&sprefix=cad dy%2Caps%2C157 French TV: france3-regions.francetvinfo.fr/occitanie/ emissions/viure-al-pais-0 Occitan Cultural Initiatives: occitanculturalinitiatives.org

Cover of Rai's CD.

balance, generosity, hospitality, and honor.” eval music festival in Woodstock and an American jazz festival in Pamiers.

CELEBRATING THE CULTURE OF MEDIEVAL OCCITANIA

Born in England, Rai left at age 19 to travel and teach in Lesotho in Southern Africa, and in Turkey and the US in Pennsylvania, North Carolina, Maryland, and Washington, DC. It was while writing her PhD thesis at Catholic University 35 years ago that she became interested in medieval history. Since then, Rai has made two CDs, one in the US and one in France, writing and singing troubadour songs in the original Occitan—the language of the Holy Land under the crusader kingdoms. This Romance language was the only one used besides Latin for official documents in the Middle Ages.

The first CD, Pretz e Paratge: A Troubadour’s Tale of Love, War, and Transformation, is a rousing tribute to pretz, a person’s moral quality irrespective of social class or religion, and paratge, equality for all with honor, dignity, nobility, chivalry, hospitality, gentility, and harmony—the perfect antidote for today’s world.

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of that enlightened time in Occitania involves Rai’s medieval feasts. She cooks all the traditional foods herself, including recipes for blancmange from the 14th century, ravioli with cream and saffron sauce from the 12th century, and roasted onion salad from the 15th century. Interspersed throughout the meal, Rai sings her original troubadour songs and talks about the culture. Currently, she is the president of Occitan Cultural Initiatives, which promotes the brilliant and progressive culture of medieval Occitania through lectures, workshops, festivals, and concerts.

PROMOTING COMMUNITY AND EDUCATION

“There is always so much to learn,” Rai says. “When I was growing up my mother always said, ‘Never say you’re bored. She who is bored is the person who is boring.’ There is so much that interests me, so I have to stay focused!

Meditation helps.” As does hiking the mountain trails of Norway, Andorra in the Pyrenees Mountains, and France—12 to 15 miles a day to push her boundaries and commune with her beloved nature.

Rai has taught a course on medieval studies at the Woodstock Learning Lab. This spring, for Osher Lifelong Institute for Learning at Dartmouth, she will be teaching a course titled Resistance to Tyranny. “Women in Occitania were strong and independent, like Eleanor of Aquitaine and Esclarmonde de Foix,” says Rai. “They had a voice in politics and were honored for their bravery and intelligence. I even created a course that I taught at George Washington University called French Women in Political Life. My hope today is to bring to the world what a just community is and to inspire people to live the ethical code of paratge: tolerance, balance, generosity, hospitality, and honor.”

We could all use a course in that.

Along with a generous helping of 14th century chireseye—cherry bread pudding—and the inspiring chorus of Rai’s troubadour song “Sobramar”:

When I look deeply into your eyes I see the power of love slowly grow, The love that does not judge, A love that offers compassion from the heart, That asks nothing in return; A love that remains ever true; A love that will never die; A love that transforms, that transforms.

Rai d’Honoré wants to do a historically authentic medieval festival in the Woodstock area. What a gift this would be—promoting community, educating ourselves and our children, and bringing to the forefront those moral tenets so desperately needed in the world today. For more information, contact Rai at dhonorer@gmail.com.

Online Extra Watch Rai's Trail of the Troubadors video and see a feast invitation online at www.woodstockmagazine.com.

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HAPPENINGS: WINTER 2017–2018

DECEMBER | JANUARY | FEBRUARY

December 9 Christmas with the Celts An uplifting, spirited holiday celebration hosted by the international Irish music group, the Celts.

Woodstock Town Hall Theatre, 8pm WWW.PENTANGLEARTS.ORG

December 8 A Holiday Cabaret

December 9, 16, 23, 30 Qigong on the Mezzanine

ArtisTree, 7:30pm

Norman Williams Public Library, 8:30am

WWW.ARTISTREEVT.ORG

NORMANWILLIAMS.ORG

December 9 Lighting of the Memory Tree, Bonfire, and Carol Sing-Along with Lighting of 400 Luminaries Village Green, 3pm

December 8–10 Wassail Weekend

December 9 Breakfast with Santa

Woodstock Village

Woodstock Little Theatre, 8–11am

December 8–10 Wassail Weekend

December 9 Wassail Parade

Billings Farm & Museum, 10am–4pm

Woodstock Village, 2pm

BILLINGSFARM.ORG

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December 9 The Ten a Capella Choir Holiday Concert Congregational Church, 3pm

December 9 Wassail Celebration Feast Woodstock Inn & Resort, 5:30pm WWW.WOODSTOCKINN.COM

December 9 Cello by Candlelight with Eugene Friesen North Universalist Chapel Society, 7:30pm

Facebook Contests, Sweepstakes & Giveaways!

Like us on Facebook for your chance to win great prizes! www.facebook.com/ mountainviewpublishing W I N T E R 2017–2018

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HAPPENINGS

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

January 24 ArtsPower: Nugget & Fang Town Hall Theatre, 10am

December 6 16th Annual Holiday House Tour Woodstock’s most charming houses deck their halls and open their doors for what has become a quintessential holiday tradition.

Docents await at each location to provide historical information and answer questions. The last stop of the tour is a reception hosted

by The Prince and The Pauper Restaurant.

Woodstock Town Hall Theatre, 9:30am–2pm

December 9 Christmas with the Celts An uplifting, spirited holiday celebration hosted by the international Irish music group, the Celts.

Woodstock Town Hall Theatre, 8pm

December 10 34th Annual Messiah Sing Our Lady of the Snows Roman Catholic Church, 4pm

December 9–10 Holiday Craft Fair Woodstock Masonic Lodge, 10am–4pm 6 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

December 16–17, 23–24, 26–January 1 Christmas at the Farm Billings Farm & Museum, 10am–4pm BILLINGSFARM.ORG

December 12, January 9, February 13 What’s on Your Nightstand?

Norman Williams Public Library, 10:15am NORMANWILLIAMS.ORG

December 14–16, 22–23 A Child’s Christmas in Wales ArtisTree WWW.ARTISTREEVT.ORG

December 14, 28, January 11, 25, February 8, 22 Open Mic Night ArtisTree, 7pm WWW.ARTISTREEVT.ORG

December 16 Woodstock Vermont Film Series: Kedi Billings Farm & Museum, 3 & 5pm BILLINGSFARM.ORG

December 30 Woodstock Vermont Film Series: 2001: A Space Odyssey Billings Farm & Museum, 3 & 6pm BILLINGSFARM.ORG

January 2, February 6 Recite! Poetry Norman Williams Public Library, 5:30pm NORMANWILLIAMS.ORG

January 6–7, 20–21 Sleigh Rally Green Mountain Horse Association, 10am–2pm WWW.GMHAINC.ORG W I N T E R 2017–2018

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HAPPENINGS

January 6 Woodstock Vermont Film Series: Obit Billings Farm & Museum, 3 & 5pm BILLINGSFARM.ORG

January 13 Woodstock Vermont Film Series: I Am Not Your Negro Billings Farm & Museum, 3 & 5pm BILLINGSFARM.ORG

January 13–15 Sleigh Ride Weekend Billings Farm & Museum, 10am–4pm BILLINGSFARM.ORG

January 27 Woodstock Vermont Film Series: Our Nixon Billings Farm & Museum, 3 & 5pm BILLINGSFARM.ORG

February 10 Woodstock Vermont Film Series: Tanna Billings Farm & Museum, 3 & 5:15pm BILLINGSFARM.ORG

February 10–19, 21–25 Sleigh Ride Weeks Billings Farm & Museum, 10am–4pm BILLINGSFARM.ORG

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

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ADVERTISERS INDEX ACS Design Build..................................................... 41

Gallery on the Green............................................... 33

The Barnard Inn Restaurant & Max’s Tavern......... 32

Ambrose Custom Builders....................................... 15

GeoBarns..........................................Inside back cover

The Braeside Lodging............................................. 14

Andrew Pearce Bowls.......................................7 & 19

Gilberte Interiors....................................................... 2

The Carriage Shed................................................... 11

Anichini...................................................................... 4

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

The Lincoln Inn.......................................................... 5

Antiques Collaborative........................................... 62

Jake’s Quechee Market & Café................................. 7

The Quechee Inn at Marshland Farm..................... 59

Anything Printed..................................................... 32

Jancewicz & Son........................................................ 6

The Vermont Spot.............................................7 & 57

Artifactory................................................................. 7

Jeff Wilmot Painting............................................... 41

The Village Butcher................................................. 33

ArtisTree................................................................... 46

Just Kids Pediatric Dentistry................................... 15

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

Bensonwood............................................................ 27

Kedron Valley Inn.................................................... 57

The Woodstock Gallery........................................... 32

Bentleys.................................................................... 30

Kendal at Hanover.................................................. 61

Billings Farm & Museum......................................... 40

LaValley Building Supply........................................ 31

Boynton Construction............................................. 62 Carpet King & Tile................................................... 59 Clover Gift Shop...................................................... 32 Collective, the Art of Craft..................................... 33 DHMC/Dermatology................................................ 47 Deidre Donnelly Jewelry Art.................................... 7 Donald J. Neely, DMD............................................. 35 Elevation Clothing................................................... 19 Engel & Voelkers....................................................... 9

Unicorn.................................................................... 33 Union Arena............................................................ 60

Long River Gallery & Gifts......................................... 7

Upland Construction............................................... 12

Mertens House........................................................ 40

Upper Valley Haven................................................ 21

Montshire Museum................................................. 46

VINS.......................................................................... 14

N.T. Ferro Estate & Custom Jewelers.......................... .........................................................33 & Back cover

Vermont Alpaca Store & Living the Dream Alpaca Farm............................................................ 7

Pi Restaurant........................................................... 17

Vermont Farmstead Cheese...................................... 3

Public House of Quechee........................................ 25

Village Pizza & Grill................................................. 60

Quality Inn................................................................. 7

WISE......................................................................... 46

Quechee Home, Porch & Closet........................7 & 35

Whippletree Yarn Shop.......................................... 33

R.T. Home................................................................. 32

William Raveis Real Estate...................................... 62

Eyes on Elm Optical Boutique................................ 32

Rain or Shine Tent and Events................................ 47

F.H. Gillingham & Sons............................................ 33

Randy Schaetzke Wholistic Health Services........... 30

Woodstock Beverage.............................................. 60

Fox Gallery............................................................... 33

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

Woodstock Chamber of Commerce...............17 & 33

Frameworks Studio of Woodstock......................... 32

South Woodstock Country Store & Deli................. 32

Woodstock Home & Hardware............................... 32

G.R. Porter & Sons................................................... 61

Stone Dental............................................................ 30

Woodstock Inn & Resort......................................... 23

First Impressions Salon & Spa................................. 61

Woodstock Farmers’ Market.................................. 12

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

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 17.)

HERE’S HOW! Email 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.woodstockmagazine.com.

W I N T E R 2017–2018

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LAST GLANCE

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand, and for a talk beside the fire: It is the time for home. — Edith Sitwell

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