Dre amscape Coffee is a treat for the palate and the ey es. 46 Feast & Field
By E. Senteio
A cel ebration in appreciation of Vermont’s land, food, and peopl e. 64 A Homerun Hike in Toadstool Geologic Park
By Lisa Ballard
An adventure to remember in Nebraska.
Photo by Lynn Bohannon.
21 Central St, Woodstock, VT
Cassie Horner
Stephen D’Agostino
Susan Nye
MOUNTAIN VIEW PUBLISHING, LLC
135 Lyme Road, Hanover, NH 03755 (603) 867-9339
greateruppervalley.com
Publishers Bob Frisch
Cheryl Frisch
Executive Editor
Deborah Thompson
Associate Editor
Kristy Erickson
Creative Director
Ellen Klempner-Beguin
Art Director
Brad Wuorinen
Ad Design
Melanie Marston
Web Design
Locable
Inbound Marketing Manager Erin Frisch Newton
Advertising Ryan 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 ryanfrisch@mountainviewpublishing.com.
The long, warm days of summer are here, so consult the calendar and plan some playtime for the entire family. From picnics on fresh, green grass to camping under star-filled skies, it’s the season to explore, dream, and discover. Head outdoors for swimming, hiking, and biking, and reconnect with nature.
The season also offers the opportunity to rekindle old traditions—plan a backyard barbecue or a neighborhood block party. Susan Nye shows you how to pull it off, complete with delicious recipes, in her story beginning on page 70.
We’re highlighting another fantastic way to enjoy the outdoors with lots of friends, delectable food and drinks, and live music (page 46). Every Thursday evening through September, join your neighbors for Feast & Field, presented by BarnArts at Fable Farm in Barnard, Vermont. Hosted by three area farm owners, it’s a chance to gather, eat, relax, and celebrate the land and community. The next time you’re in downtown Woodstock, drop in to see the folks at Dreamscape Coffee, the area’s newest café (page 40). The coffee is dark and sophisticated, and so is the décor. Check it out soon. You should also consider tuning into Night Mail, a podcast featuring three friends that’s recorded biweekly at the Reading Public Library (page 56). The men—Tony, Gerry, and Parris—offer a refreshing look at our region, our people, and friendship.
Keep in touch with local news and events at www.greateruppervalley.com. Here’s to a summer filled with warmth, adventure, and endless fun. Welcome, summer—we’re ready for you! Enjoy!
A full-time freelance writer and photographer, Lisa is a graduate of Dartmouth College who resided in the Upper Valley for another 25 years. She is the author of 13 books, including Best Hikes with Dogs: New Hampshire and Vermont, Hiking the White Mountains, and Hiking the Green Mountains. She covers all types of travel, outdoor recreation, and conservation topics for over 25 magazines. www.LisaBallardOutdoors.com.
Lynn Bohannon
Stephen D’Agostino
Lynn began her photographic career at the New England School of Photography in Boston assisting commercial photographers and studying custom color printing. Originally from West Virginia, she made her way north, finally landing in the hills of Vermont, where she has been photographing for over 30 years. Her current assignments include photographing people, architecture, and art.
Stephen is a freelance writer living in Reading, Vermont. His work has appeared in local publications in Boston and New York City, museum catalogs, Night Sky magazine, and weekly in the Vermont Standard. He’s always writing a novel and is working with an agent to get his first book published. When he’s not writing, he’s knitting, gardening, baking, or struggling with his ukulele.
Nancy is the owner of Photos by Nanci, a photography business she started in 2009. She’s had a camera in her hand since she was in grade school and has honed her skills working for various newspapers: UMass Daily Collegian, The Campus Connection, The Valley News, and the Vermont Standard as well as Mountain View Publishing. She is also the co-director of the Covered Bridges Half Marathon Race that takes place on the first Sunday in June. Nancy Nutile-McMenemy
While you can find her work in magazines throughout New England, Susan lives, eats, cooks, and writes in New Hampshire. She shares many of her favorite stories about family, friendship, and food on her award-winning blog, Around the Table, at www.susannye.wordpress.com.
Lisa Ballard
Susan Nye
Where to Get Manicures and Pedicures in the Upper Valley
If you want to spruce your nails up a bit and give them a pop of color, there are many salons in the Upper Valley where you can schedule an appointment or walk in.
Learn New Sustainable Living Skills at Billings Backyard
Billings Backyard has kicked off its 2025–2026 season with many workshops to attend.
Fun Places to Throw a Kid’s Birthday Party in the Upper Valley
Make your child’s next birthday memorable by hosting it at a fun location in the area.
ONLINE ADVERTISERS INDEX
Check out these local businesses in our directory.
3 PHASE LANDSCAPING, LLC
ALIGN INN VERMONT
BARTON INSURANCE AGENCY
BELLETETES
CALDWELL LAW
CAPE AIR
CAPPADOCIA CAFE
CARPENTER & MAIN
CHAPMAN’S GENERAL STORE
CLEARCHOICEMD URGENT CARE
COLBY INSURANCE GROUP
CO-OP FOOD STORES
COPELAND FURNITURE
CROSSROADS ACADEMY
DARTMOUTH AUTHENTIC
DATAMANN
DB LANDSCAPING
DESIGNER GOLD
DOLAN REAL ESTATE
DR. NEELY-HANOVER ORTHODONTICS
DUTILLE'S JEWELRY DESIGN STUDIO
EYEGLASS OUTLET
FOLEY BROTHERS BREWING
FORE-U GOLF CENTER
GILBERTE INTERIORS
HANOVER EYECARE
HOOD MUSEUM
HUBERT’S FAMILY OUTFITTERS
IVY IV AESTHETICS
JEFF WILMOT PAINTING & WALLPAPERING, INC.
LAVALLEY BUILDING SUPPLY
CLICK ON
LITTLE ISTANBUL
LOCABLE
MARTHA E. DIEBOLD REAL ESTATE
MB PRO LANDSCAPE DESIGN
MORNINGSIDE FLIGHT PARK
MVP MARINE
NEWPORT GOLF CLUB
N.T. FERRO ESTATE & CUSTOM
JEWELERS
POWERHOUSE MALL
RAMUNTO’S OF CLAREMONT
RICHARD ELECTRIC
RIVER ROAD VETERINARY CLINIC
RODD ROOFING
SIMPLY BEAUTIFUL EVENTS
STATELINE SPORTS
THE FLYING GOOSE
THE GILDED EDGE
THE HANOVER INN AT DARTMOUTH COLLEGE
THE PUBLIC HOUSE
THE TEA HOUSE
THE WORKS CAFÉ
TOP STITCH
TUCKERBOX
UPPER VALLEY BUSINESS ALLIANCE
VALLEY REGIONAL HOSPITAL
VILLAGE PIZZA
VINS
WHITE RIVER FAMILY EYECARE
WOODSTOCK AREA CHAMBER OF COMMERCE
WOODSTOCK INN & RESORT
For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Ryan Frisch at 518-365-0030 or email ryanfrisch@mountainviewpublishing.com.
AROUND
By Cassie Horner
Green Mountain Perkins Academy Contra Dance
Join the Opening Day Celebration
Spend a fun-filled summer afternoon at the historic Green Mountain Perkins Academy at their beautiful setting in South Woodstock. Contra dance to traditional tunes, bring a blanket for the lawn, and enjoy a summer treat of homemade strawberry shortcake at the Green Mountain Perkins Academy’s opening day celebration on July 6 from 4 to 6:30pm. This hugely successful event that marked a successful 2024 season will happen again to kick off 2025.
The contra dancing takes place under a big tent with experienced caller David Millstone and a group of musicians. All ages are welcome to come and join in the fun “from infants to those in their 90s.” Feel free to bring a picnic and chairs.
In addition to dancing and dessert, the academy will be open for tours of the historic three-story building. Visitors can learn more about South Woodstock and see a collection of artifacts.
“We hope you will join us on the lawn of the Green Mountain Perkins Academy for our Opening Day Celebration. This is our second year doing a contra dance,” says Mary McCuaig, president of the board of trustees. “The Academy Era (latter 19th century) was a time of fiddle music and community dances, and we love to see that history come back to life! Lots of folks came last year and really had a good time.”
The academy is located at 32 Academy Circle in South Woodstock. A living history museum, Green Mountain Perkins Academy exemplifies mid 19th century education and reflects the life and times of the school and community of South Woodstock 100 years ago. The academy was first chartered in 1848 as the Green Mountain Liberal
Thal Aylward (fiddle), Carol Compton (piano), and Andy Davis (accordion) join caller David Millstone leading dances on the Academy lawn.
Institute and drew over 200 students, both men and women, from all over New England and New York. Some of the students went on to college and distinction as lawyers, clergy, and educators. Others stayed in the local area and became farmers, craftsmen, and teachers in the district schools.
For more about the academy, visit greenmountianperkinsacademy.org or Green Mountain Perkins Academy on Facebook.
GREEN MOUNTAIN PERKINS ACADEMY greenmountianperkinsacademy.org
Above: Two dancers sashay down the center in a 19th century dance called "The Galopede."
Left: Lines of dancers snake through the tent in a lively square dance, "Deep in the Heart of Texas."
Green Mountain Horse Association
Pleasure Rides
A fun way to explore the outdoors
Photos by Nick Goldsmith
Vermont offers a wide variety of scenic vistas, woodland, and fields open for a variety of uses. Green Mountain Horse Association offers people on horseback a special opportunity to explore this landscape through pleasure rides scheduled from Memorial Day weekend through fall foliage.
“People come for pleasure rides because the area is so unique,” says Mickey Perry, interim trail manager and landowner liaison of GMHA. “Family groups come, some of them intergenerational with grandparents and grandchildren. People
enjoy meeting new friends and catching up with old friends.” The pleasure rides bring together riders for a destination vacation that includes lunch on the trail and guest speakers such as someone who has ridden in races.
Pleasure riders have a choice of distances marked by GMHA for long or short loops, each one with water for the horses. The goal is to do something different every day. “Riders receive a briefing of the trails,” Mickey says. “Vermont is known for its hills!”
GMHA operates in a unique situation
with its beautiful system of trails located on a combination of private and municipal property. Many of the landowners are not horse people but welcome riders to use their trails and property. “We work hard with landowners to meet their specifications for the use and preservation of their lands,” says Mickey. “We are very cognizant of being good land stewards.” For example, wet weather can lead to decisions to reroute trails or cut usage to avoid erosion.
Some of the trail maintenance is done by property owners and some is done by
Three ladies enjoy a scenic ride in Hartland, Vermont.
GHMA. There is a network of helpers and land ambassadors who stay connected to the 200-plus landowners. “We have trails in Woodstock, South Woodstock, Windsor, Hartland, Reading, and Weathersfield. The ability to have recreation on the trails is very valuable and something GMHA members cherish and respect.
“Riders are very respectful when we explain our unique trail system,” Mickey
says. “The pleasure rides offer experiences and educational opportunities to get in touch with nature. People are so in awe of the open space and very appreciative.”
GMHA offers a full schedule of activities including combination driving events, hunter/jumper shows, threephase events, competitive trail riding, and dressage. Spectators are welcome. The nonprofit, founded in 1936 in Rutland, Vermont, currently is running a
capital campaign. One of the challenges facing the group is periodic flooding from the Kedron Brook. For more information about the organization and how to sign up for pleasure rides, visit gmhainc.org.
GREEN MOUNTAIN HORSE ASSOCIATION
gmhainc.org
Top right: A horse pauses at a stream for a cool drink.
Right: A gentleman rides a mule on the Long-Hill/Paul Kendall trail.
Woodstock Area Mountain Bike Association
Trails, teamwork, and community
The Woodstock area is fortunate to have a network of more than 30 miles of mountain bike trails developed by the Woodstock Area Mountain Bike Association (WAMBA) at Mount Peg, Saskadena Six, and the Aqueduct Trails. All the trails are open to the public for nonmotorized multiuse recreation. The nonprofit organization is a local chapter of the Vermont Mountain Bike Association and is 100 percent volunteer led. The trails are managed under trail agreements with landowners, namely the Town of Woodstock and the Woodstock Inn & Resort.
People can join the chapter as members, which entitles them to vote annu-
Each trail network has a trail steward or boss in charge of organizing volunteers for opening trails in the spring and cleaning them up in the fall. Volunteers adopt a trail to keep the routes in good shape.
ally for board members and to discounts across Vermont from supporting businesses. “One of the ways we fund trail work is with membership dues,” Matt Stout, president of WAMBA explains. “However, most of our funding comes from grants, private donations, and business sponsors.”
Every year the association sets a budget
to cover certain projects than can include new construction, rehabilitation, or rerouting of existing trails and maintaining existing trails. Each trail network has a trail steward or boss in charge of organizing volunteers for opening trails in the spring and cleaning them up in the fall. Volunteers adopt a trail to keep the routes in good shape.
Volunteers work on the Up Shot trail at Mount Peg.
“We have recently completed some significant projects,” says Matt. Last season they upgraded the Mount Peg north-end trails to accommodate adaptive riders and to add a beginnerfriendly loop from the top of the Village Trail, a major project completed in 2021 that connects the Mount Peg Overlook to the Village from Golf Avenue. Adaptive trails are wider, less steep, and have wider corners, suited for Vermont Adaptive riders.
“We were always interested in the economic development component of building trails as a way to attract busi-
Head trail builder Gavin Vaughan at the top of the Village Trail at Mount Peg with some admirers.
Gavin Vaughan hand finishes a section of downhill trail at Aqueduct Trails.
nesses and people to the area, asking ‘If we build, will they come?’ Fast-forward to today when our laser trail counters recorded 37,000 trail visits in 2024. There were no trails in 2015 and now there are over 30 miles.” WAMBA also hosts events over the summer such as races and group rides that bring visitors to the area.
A weekend day in June is designated each year as a trail-building day and attracts 12 to 45 people for projects such as building a bridge, boardwalk, or new trail. About five years ago, the group hired Gavin Vaughan and then Graham Farrington to work seasonally with volunteers. The two men are skilled equipment operators.
For more information about the local mountain bike association, including extensive trail maps and how to get involved, visit mtbwoodstock.com.
Volunteers improve a section of trail at Mount Peg to prevent erosion.
Tips for a Summer Road Trip
If you’re getting ready for a summertime road trip, you don’t have to let your healthy habits fall by the wayside. Long trips in the car are fraught with fast food, junky convenience store snacks, and hours of sitting. But if you plan well, you can stay on track. “The idea is to keep to one’s routine and healthy habits as much as possible on the road, just as you do at home,” says Dr. Ian Neeland, a preventive cardiologist. It’s all about the planning—so while you’re mapping out your route and consulting your travel guides, keep the following tips in mind from the American Heart Association:
Stay hydrated, but wisely. Travel with water bottles and a cooler rather than stopping for sodas.
Build in breaks. Stop every two or three hours to stretch and get your blood flowing. This is especially important for people who are pregnant, have atrial fibrillation or diabetes, or have orthopedic problems.
Take your meds. Remembering to pack them is a great start but also remember to take them. A trip disrupts your daily routine, so don’t forget to take any medications at the right times. Keep them accessible rather than packing them in the trunk.
Use your phone to search for a grocery store. Skip the gas station convenience stores and find a market that offers healthy snack options like fresh fruit, vegetables, and nuts.
The Best Beverages Go Back to Basics
ADID YOU KNOW?
100 percent fruit or vegetable juice should be limited due to the high calorie content.
panel of experts including members from the Academy of Nutrition and Dietetics, the American Academy of Pediatric Dentistry, the American Academy of Pediatrics, and the American Heart Association have come to a consensus on the healthiest beverage recommendations for kids and teens aged 5 to 18. Unsurprisingly, they said water should be the “primary beverage for meeting hydration needs,” and plain pasteurized cow’s milk was also recommended for its essential nutrients. They also said 100 percent fruit or vegetable juice is acceptable but should be limited due to the high calorie content. Sugar-sweetened beverages like sodas and sports drinks are not recommended for children and adolescents. “Choosing healthy beverages for children is just as important as choosing healthy foods,” says Amy Reed of the Academy of Nutrition and Dietetics.
Tasty Fruit-Infused Water Combos
Stay hydrated this summer by infusing your water with fruit, veggies, and herbs. Add your ingredients to the bottom of an empty pitcher, fill with water, let it sit for a few hours, and enjoy! Here are a few delicious combinations.
• Strawberry, lemon, and mint
• Cantaloupe or honeydew melon and mint
• Orange, lemon, lime, and grapefruit
• Cucumber and lemon
• Watermelon, kiwi, and lime
• Lemon, mint, and ginger
• Lime, ginger, and basil
Stay Playful This Summer
Want to thrive during stressful times?
Stay playful! Researchers who examined mental resiliency during the COVID-19 pandemic report that “playful” people display “greater optimism when envisioning future possibilities,” are creative problem-solvers, and attempt to “infuse quality and enjoyment into everyday activities.” These people actively changed challenging situations, found creative substitutions for what was lost, viewed obstacles as opportunities for growth, and maintained a sense of control over their responsibilities—valuable traits that are transferrable to any stressful situation.
“This is essentially making lemonade from lemons, and it’s connected intimately with resilience,” says study author Xiangyou Shen. “[Playful people’s] unique combination of realistic assessment and flexible problem solving emerged as a powerful formula, offering a vivid demonstration of how personality traits like playfulness shape our responses under stress.”
A Delicious Happy Accident
Summer is a perfect time to savor strawberry rhubarb pie, the exquisite sweet-tart treat that’s surprisingly easy to make. Some historians claim that this classic pie did not originally include both strawberries and rhubarb, but only a specific variety of rhubarb known for its bright-red color: strawberry rhubarb. Somewhere along the way bakers thought the pie involved a combination of strawberries and rhubarb, and voila—a misunderstanding with delicious results. June 9 is National Strawberry Rhubarb Pie Day, so celebrate all month long by baking one up in your own kitchen. You’ll find many simple recipes online, and here’s how to select fresh rhubarb:
1. Look for stalks that are firm, crisp, and shiny.
2. Before slicing the rhubarb, remove the leaves (they’re inedible).
Trim off any dry ends. There’s no need to peel the stalks.
And here are a few tips for the perfect pie:
1. Quarter—don’t slice—the strawberries. Strawberries cook more quickly than rhubarb, so quartering them creates larger chunks, preventing them from getting mushy.
2. Don’t skimp on the lemon. The acid from lemon zest and juice amplifies the flavors of both the strawberries and the rhubarb.
3. Let the pie cool completely—at least two hours—before slicing. This gives the filling enough time to thicken so you can cut the pie without the filling spilling out.
DYK?
June 9 is National Strawberry Rhubarb Pie Day
Enjoy a Sunrise or Sunset
One of the best things about summer is the mild weather once the sun goes down. It’s the perfect season for watching the sunrise—or if you’re not an early bird, the sunset. Studies find that watching sunrises and sunsets can trigger a feeling of awe, which can improve your mood, foster good emotions, and promote positive social behavior— all valuable for enhancing overall wellbeing. To find out what time the sun is rising or setting in the Woodstock area, visit timeanddate.com/sun/ and type in your zip code.
Flossing Offers Stroke Protection
Flossing your teeth protects your brain as well as your gums, a recent study suggests. Researchers report that people who floss their teeth at least once a week reduce their risk of a stroke caused by a blood clot by 22 percent, with a 44 percent lower risk of a stroke caused by a blood clot traveling from the heart. Flossers also have a 12 percent lower risk of atrial fibrillation (A-fib), an abnormal heart rhythm that increases the risk of stroke. “Oral health behaviors are linked to inflammation and artery hardening,” says lead researcher Souvik Sen. “Flossing may reduce stroke risk by lowering oral infections and inflammation and encouraging other healthy habits.”
Marble Mill Pond
Memories of summer fun
By Cassie Horner
Photos courtesy of the Woodstock
History
Center (unless otherwise noted)
The kids in the Eatonville neighborhood of Woodstock in the 1920s loved nothing better than to spend long summer hours at the mill pond created by the dam on the Ottauquechee River. The girls, dressed in saggy woolen bathing suits and bathing caps, were as ready for action as the boys in their baggy woolen suits.
A few years before, in the August 1917 Spirit of the Age, a stern editorial cautioned mill pond visitors to respect the privilege of using this wonderful place for swimming, diving, and other water sports. During the two-week hot spell, more than 100 people used the pond each day. However, adults who smoked on the property were reprimanded because “it endangers the insurance on the buildings.” Another infraction was too much noise, especially late in the evening. Young boys were warned to stay out of the shed where the shingles were stored. By the summer of 1918, a club was being established to provide bathhouses and a platform in the center of the pond for jumping. There were also efforts underway to improve safety
AUTHOR’S NOTE: My mother, Doodie Lussier Horner, and her siblings and friends loved swimming in the mill pond in the 1920s. She told stories about the fun and the daredevil activities of the boys diving off the top of the dam. Her father, Peter Lussier, worked at the Woodstock Grist Mill, adjacent to the pond, for many years into the 1930s.
Top: The Woodward Woolen Mill complex, including the dam and mill pond on the left.
Above: Front row: Dood, Eddy, Don, and Hallie. Back row: Earl, Martha, Doris, Dick, and Red. Photo courtesy of Cassie Horner.
The kids in the Eatonville neighborhood of Woodstock in the 1920s loved nothing better than to spend long summer hours at the mill pond created by the dam on the Ottauquechee River.
by clearing the pond bottom of debris.
Joining the club cost adults 50 cents and children 10 to 15 years old 25 cents.
RENOVATING THE MILL
The property belonged to Mrs. Elizabeth Marble, who owned the large house across the road that is now The Homestead, a senior housing facility. She was the daughter of Solomon Woodward of Millbury, Massachusetts, who took over the property in 1847 and who ran
the four-story textile mill that is now the two-story Woodstock Recreation Center building. He brought his family to town on June 1 that year. The mill was a shell after its long abandonment, so he ordered significant renovations and the construction of a dye house and dry house. In January 1848, the factory opened for business.
Ongoing work to the property was extensive, including construction of tenements for workers and repairs to the grist
Top: From left: Martha, Doris, Dood, Ethel, and Edith. Photo courtesy of Cassie Horner.
Above: Detail from Presdee & Edwards Map, early 1850s.
mill. In 1866, the major project of building a stone wool house was completed at the enormous cost of $7,000. Much as Woodward pushed forward with plans for the mill, its success faltered. Challenges included rebuilding the dam after its collapse in 1857. By August 27, 1877, the gates shut. Less than two years later, in May 1879, Woodward died.
YEAR-ROUND PROJECTS
When Woodward died, Elizabeth’s husband and eventually her son George Marble took over management of the property. The mill property, comprised of about 1.5 acres, hugged the swath of land between what is now Route 4 and the Ottauquechee River. According to Henry Swan Dana in his History of Woodstock, Vermont, people tried a wide variety of enterprises at the “Grist Mill Property.” Over the years, there were sawmills, a short-lived gin distillery and malt house, an even shorter-lived silk experiment, wool-carding, cloth dressing, and eventu-
View from Rose Hill with the Woodward Woolen Mill and grist mill on the right side of the photo.
ally a full-fledged woolen mill known as the Solomon Woodward Factory. A gristmill was constructed near the mill pond, providing products for the farmers and people with animals such as horses.
Projects took place year-round. One summer, Spirit of the Age explained that Marble’s mill pond was “drawn off” and teams from the town and village began to draw out gravel. While the water was out, George Marble arranged for the installation of a new waterwheel.
In August 1924, when the mill pond was owned by Williams & Howard, the Red Cross arranged for a practical demonstration of life-saving methods and artificial respiration.
The mill pond was busy in the winter too, once it froze solid enough for men to cut ice into blocks that were hauled to shore and stored in sawdust so they lasted through the summer. People depended on the ice to keep their ice boxes cold.
Today, the mill pond is an almost forgotten memory. People can still swim on what was once the Solomon Woodward property, but in two pools that belong to the Woodstock Recreation Department.
The gristmill. Photo courtesy of Cassie Horner.
Unique Shopping, Dining, and Services
37 Central Clothiers
37 Central Street
Woodstock, VT The Ivy Edit
35 South Main Street
Hanover, NH
@37centralclothiers @the_ivy_edit
Collective–The Art of Craft
47 Central Street
Woodstock, VT (802) 457-1298
www.collective-theartofcraft.com
Mon–Sat 10am–5pm Sun 11am–4pm
Woody’s Mercantile
Home, Gift, Fun
9 Central Street
Woodstock, VT (802) 457-1600
www.woodysmercantile.com
@woodysmercantile
Boss Yoga & Pilates
45 Pleasant Street
Woodstock, VT (617) 602-2906
www.boss-yoga.com
Clover Gift Shop
10 Elm Street
Woodstock, VT (802) 457-2527
@clovergiftshop
Gifts–Home Decor–Apothecary
Pizza Chef Route 4
Woodstock, VT (802) 457-1444
Sun–Thu 11am–9pm Fri & Sat 11am–10pm
Frameworks Studio of Woodstock
63 Pleasant Street Barn
Woodstock, VT (802) 356-5235
Tue–Sat Celebrating 17 years!
FH Gillingham & Sons
16 Elm Street
Woodstock, VT (802) 457-2100
www.gillinghams.com
Mon–Sat 8:30am–5pm Sun 10am–4pm
Mon Vert Cafe
28 Central Street
Woodstock, VT (802) 457-7143
www.monvertcafe.com
In and Around Woodstock, Vermont
Stay at Jimmy’s
45 Pleasant Street
Woodstock, VT (802) 299-1061
www.stayatjimmys.com
Barnard Inn Restaurant Prix Fixe Dining Rooms & A La Carte Tavern Boutique Events, Barn Parties, Corporate Events Private Chef
5518 Vermont Route 12
Check-in 3pm / Checkout 11am
The Prince and The Pauper
24 Elm Street
Woodstock, VT (802) 457-1818
www.princeandpauper.com
Cheers to 51 years!
The Vermont Horse Country Store
5331 South Road, Route 106
South Woodstock, VT (802) 457-HORS (4677) TheStore@vthorseco.com www.vermonthorsecountry.com
Providing Health and Wellness Financial Assistance for over 25 years.
30 Pleasant Street/PO Box 784 (802) 457-4188
donate online: www.ohfvt.org info@ohfvt.org
Vermont Eclectic Company
12B Central Street
Woodstock, VT (802) 281-0885
www.vteclectic.com
Tue–Sat 10am–5pm Sun 11am–4pm
R.T. Home
43 Central Street
Woodstock, VT (802) 457-5700
Mon–Sat 10am–5pm Sun 12–4pm
Woodstock Recreation Center
54 River Street
Woodstock, VT (802) 457-1502
www.woodstockrec.com
NT Ferro Jewelers
11 Central Street
Woodstock, VT (802) 457-1901
www.ntferro.com
Mon–Sat 10am–5pm Sun 11am–4pm
Splendid Bakes
4 The Green Woodstock, VT (781) 267-5015
www.splendidbakesbybanks.com
Mon–Sat 11am–5pm
Woodstock Scoops
Maple Creemees
Locally made Ice Cream, Shakes, Sundaes & More!
20 Central Street
Woodstock, VT woodstockscoops.com
The Village Inn of Woodstock & The Vic Tavern
“We’re the pink one!”
41 Pleasant Street
Woodstock, VT (802) 457-1255
www.villageinnofwoodstock.com
Mon, Tue, Fri, Sat 5–8pm
The Yankee Bookshop
12 Central Street
Woodstock, VT (802) 457-2411
www.yankeebookshop.com @yankeebookshop
Vermont
Woodstock History Center Museum, Research Facility & Gardens
26 Elm Street
Woodstock, VT (802) 457-1822
www.woodstockhistorycenter.org
Tours Wed–Sat, 11am–4pm Research by appointment
Union Arena
80 Amsden Way Woodstock, VT (802) 457-2500 www.unionarena.net On Facebook @unionarenacc
Dark and Bold
Dreamscape Coffee is a treat for the palate and the eyes
By Stephen D’Agostino
Photography by Nancy Nutile-McMenemy
If you’re sitting at Dreamscape Coffee in Woodstock and are able to pull yourself away from your perfectly prepared latte to watch people come through the door, you’ll immediately know which people are visiting for the first time. They are the folks who had the same reaction you did when you first stepped into the town’s newest coffee spot, a café that looks nothing like any other you’ve been to.
Dreamscape Coffee’s walls and ceiling are a warm-grayish black, which is a sharp contrast to the usual white you find at most cafés. In choosing to go dark instead of bright, the four owners, Rachel Williams and her husband James Williams, and Rachel’s sister Brieanna Perez and her husband Austin Perez, have created something unique to Woodstock and coffeedom.
“It’s not your work. It’s not your home. It’s where you go to get a cup of coffee, meet and chat with friends, and stay for at least an hour, a significant amount of time to break up the day.”
— James Williams, co-owner
Above: Rachel, owner, prepares the Soulmate tea (a wonderful blend of chocolate and raspberry) from the extensive collection of Magic Hour teas.
Right: A glimpse behind the beautiful cherry-stained bar. Barista/owner James is ready to take your order with a smile.
HOW THEY GOT HERE
For Rachel and Brie, opening Dreamscape Coffee was a chance to return to Vermont. The twin sisters lived with their family in Rutland until they were five, and then they moved to Arizona. Years later, Brie met Austin, and Austin introduced James to Rachel. When Rachel and James married, James says, “We just did a whole bunch of odd jobs. And I got to do a lot of fun jobs like being a barista at a plethora of coffee shops and donut shops.” In the meantime, Rachel was working at her parents’ real estate company, but together, they knew they wanted to have their own business and move east.
Owning a coffee shop seemed like an idea too big to become a reality. “You almost feel like it’s impossible,” Rachel says of pursuing their ambition. “How would we ever get there?” Fortunately for them, Soulfully Good, the café that occupied Dreamscape Coffee’s space for years, came on the market as the foursome searched for a business to buy. Rachel saw it as a sign. “Maybe
art.
“Dreamscape Coffee offers traditional coffee when you need to focus or when your head is in the clouds.”
— James Williams, co-owner
Above: Austin (left) and James prepare some hot lattes and practice their latte
Right: Group tea is served in unique and delicate teal china.
A couple sips coffee while relaxing and catching up on the news.
it’s not all that far-fetched,” Rachel recalls thinking when they visited the shop last September. “Maybe we’re supposed to be here.”
NEW LOOK, NEW VIBE
The team closed on the business in January, moved to Woodstock the same month, and began renovations in earnest. They took down walls and moved equipment out of the seating area to create nooks, removed a long mirror—making the space seem smaller and more intimate—and painted every inch of wall and ceiling. They brought in two velvet Victorian-style couches and faced them feet apart from each other.
Considering the small kitchen tucked in the back corner, they decided that, unlike past iterations in this space, they would not be preparing food. Instead, customers will find a case on the counter filled with delectable morning pastries, including croissants, muffins, and Danish pastries, to accompany their beverage.
Top left: The extraction process of a double shot. Bottom left: A customer enjoys her coffee while working on her laptop.
To enhance the dark, sophisticated look, the team placed velvet drapes over the large window at the front of the shop. Some days, those drapes may be neatly tied back to let in the light. On other days, they may be closed, presenting a low-lit, relaxing respite from the world outside. “We super love the space when it’s dark and cozy,” James says.
Less than two months after the team took ownership, Dreamscape Coffee had a soft opening, which I happened upon.
Even though the business was only hours old, Brie and Rachel welcomed me as if they were hospitality pros, and Austin and James worked the big, sleek espresso machine like virtuosos work a piano. That day, life required me to be elsewhere, so I took my latte to go, but sitting at the café makes you part of the Dreamscape Coffee experience.
A THIRD PLACE
James talks about a café being a third place. “It’s not your work. It’s not your home,” he says. “It’s where you go to get a cup of coffee, meet and chat with friends, and stay for at least an hour, a
Owners James and Rachel drink tea while discussing their visions for the coffee shop with barista Austin Perez.
From inside, the paned windows with teal drapes tied back feature a street view and a lit "Open" sign.
significant amount of time to break up the day.” More poetically, he says that Dreamscape Coffee offers “traditional coffee when you need to focus or when your head is in the clouds.”
On a day I could stay for a while, I was in mind to do both—work and get lost in what I was seeing—four friends relaxing on the sofas and riffing off each other in a free-flowing, high-spirited conversation, two women at a small table catching up on what had happened since they last had the chance to chat, young parents talking with an older gentleman who offered suggestions about things to do in town, all the while keeping an eye on their two boys playing with wooden toy cars, and a man sharing the communal table with me, perusing a statistics workbook and typing away on his computer. As it was for me, I imagine their experiences in this bold, dark café were peaceful, bright points in their days.
Feast & Field
A Celebration in Appreciation of Vermont’s Land, Food, and People
By E. Senteio | Photography by Lynn Bohannon
Every Thursday evening from late May through September, a working farm in Barnard, Vermont, transforms into something special— some might even call it magical. Visitors spread picnic blankets under apple trees and set up lawn chairs while children chase each other between rows of picnic tables. Ice cream cones and cider are plentiful. The smell of wood-fired flatbread pizzas topped with farm-fresh sausage fills the air. As the sun sets over the hills, laughter, conversation, and live music drift across the orchard as stars fill the sky and join in the revelry.
“We were always trying to find ways to bring people together. We wanted the farm to be more than just a place to grow vegetables.”
— Jon Piana, Fable Farm co-owner
“It’s a unique thing, that the food you’re eating is from the land that you’re celebrating on.”
— Jon Piana, Fable Farm co-owner
A BUSHEL TO A FEAST
What started in 2009 as a small vegetable CSA (community supported agriculture) pickup at Fable Farm has grown into a one-of-a-kind community event. Brothers Jon and Christopher Piana of Fable Farm noticed how, over time, the pickup became a weekly gathering. “It just felt right,” Jon recalls. “So, we built an earth oven, made pizzas, and had local musicians play for donations.”
All these years later, the event draws hundreds of people—locals and tourists alike—to share in an authentic farm-to-
table feast. “We were always trying to find ways to bring people together,” Jon says. “We wanted the farm to be more than just a place to grow vegetables.” Now, as he puts it, it’s become a “beloved, iconic gathering.”
Feast & Field is so popular that it has branched out, recently adding Rumney Sessions. “With Rumney Sessions, we keep the Thursday gatherings going October through March,” Jon says. “It turns out people still want to gather, even when it’s cold.”
Attendees visit before the show begins.
COLLABORATING, NOT COMPETING
Three local farms collectively host Feast & Field: Fable Farm, Eastman Farm, and Kiss the Cow Farm. As a collaborative team, they manage the land and share infrastructure. About a decade ago, the
These winter sessions are “more low-key, but still full of good food, good music, and good company.” There are also roaring firepits, steaming hearty soups, and the serene beauty of a Vermont winter evening to stave off the nip of chilly weather.
three farms formalized their partnership. “We act like one farmer,” says Joseph Morel of Eastman Farm. “We formed a co-op to share the barn, the land, and the kitchen. It makes it all possible.”
The collective runs operations out of the shared Rumney Barn. “It’s our co-op headquarters,” Joseph explains. “And it’s where Feast & Field happens.” All three farms use the barn as a workspace and storage, housing anything from vegetables, wine, and cider to ice cream and meat.
“Feast & Field is what it is today because of the collaboration of the three farms,” says Randy Robar, who owns and runs Kiss the Cow Farm with his wife Lisa. He says each farm is an integral part of the event’s success.
Through collaborative farming, the collective keeps Barnard’s fields open and productive in a way that would be hard to do alone. For the farmers, it’s about resource-sharing and mutual support. “We all wanted to keep farming sustainable and build community,” Jon says. “That meant collaborating, not competing.”
INDIVIDUAL STRENGTHS, COLLECTIVE FLAVOR
Each farm brings its own flair and flavor to the feast. Fable Farm provides and cooks an array of vegetables and makes ciders and wines from its orchard and vineyard. Eastman Farm supplies grassfed beef. There are vegetarian options, too—perhaps a fragrant curry stew or a fresh salad loaded with farm veggies. Kiss the Cow Farm provides ice cream in popular flavors like 2 Die 4 Dark Chocolate, Sultry Salty Caramel, Blueberry Lavender, and more. The synergy allows each farm to thrive by focusing on its strengths while presenting a united experience to the public.
“You can sit in the orchard, eat ice cream or a taco made with beef from across the road, drink cider from the barn,” Jon says. All of that while enjoying a band from Vermont or Quebec playing music under the stars.
From top: A variety of food and drinks is available. All ages come out for a good time. Bring a blanket to sit on and share it with friends.
The menu changes, with some items being standard and others seasonal. But all menu items are curated almost entirely from food grown on-site. “Over 70 percent of the food you’re eating at Feast & Field is coming from the land where you’re eating it,” notes Joseph, who has led the farm’s culinary efforts since 2014. “And that matters. You taste the place.” The cattle are raised on grass and managed through rotational grazing. “That builds the fertility in the soil,” Joseph adds. “The beef and food you eat here isn’t just local; it’s part of a whole ecosystem.”
Apple wine and ciders from Fable Farm are the perfect accompaniment to the bucolic feast. Which wines are available depends on the harvest. A few possibilities are apple, grape, pear, birch tree sap, honey, and various blends. “We don’t use commercial yeast in our wines,” Jon says. “Everything is fermented using native yeasts from the fruit itself. It’s a way to let the land speak through the wine.”
Kiss the Cow serves up a definite fan favorite, “real ice cream,” says Randy. “Let’s just say that we meet practically everyone who comes to Feast & Field because they all stop by to get an ice cream!” For many, an evening at Feast & Field wouldn’t be complete without a scoop or two.
While it’s the food that draws the crowd, live music performances provide the perfect backdrop to help create the vibrant atmosphere and palpable character of the Feast & Field experience.
BARNARTS: MUSICAL GARNISH TO A FEAST
Musicians love performing at the Feast & Field venue, says Linda Treash, executive director of BarnArts, the local arts nonprofit that manages and curates the BarnArts Feast & Field Music Series. “It’s a particularly beautiful place to perform, outdoors in an apple orchard with a community of people who really enjoy having a good time.” In fact, she adds, so many performers reach out hoping to play the event that they can’t all be accommodated.
Linda gives credit to BarnArts Music Program Manager Vic Johnson for Feast
& Field, who coordinates 18 weeks of the BarnArts Feast & Field Music Series. BarnArts makes a point to feature a wide range of styles and artists, with new artists each season. “Our music programming has a mission of providing gender balance and diversity,” Linda explains. “Fifty percent of our musicians are women-led bands, 50 percent are local musicians, and each season we also bring in international acts to broaden the palette.” Artists come for the experience and the enthusiasm of a community that treasures the music.
BarnArts is an essential part of the Feast & Field experience. “Vic, Linda, and the whole team keep doing an awesome job,” Jon says. “They get such good bands we wouldn’t be able to have without them. The music is so smoothly integrated into the whole experience.”
As music fills the orchard, joyful audiences explore the new and revel in the familiar. Some relax and let it all happen around them. Couples and children dance in the grass, families tap their feet, retirees take a spin, and toddlers toddle, finding their own sense of rhythm.
THE TRUE HEART OF THE FEAST
But food, farms, and farmers are always at the heart of Feast & Field. The event is not mere entertainment, Joseph says, but “an agricultural act.” Jon agrees: “It’s a unique thing, that the food you’re eating is from the land that you’re celebrating on. I don’t think people realize or think about that a lot.”
Brooke and Christopher Piana of Fable Farm.
Randy Robar of Kiss the Cow Farm
Amy and Joseph Morel of Eastman Farm.
Jon Piana of Fable Farm.
on September 5, 2024.
for the evening.
Above: Jenni & the Jazz Junkateers, a Burlington-based band filled with accomplished jazz musicians, performed at the beloved music series
Left: Friends enjoy meeting up
“This is about community. We want everyone to know and feel like they belong here.”
— Linda Treash, executive director of BarnArts
“The farmer grows the food on the farm, cooks the food on the farm, and serves the customer on the farm,” Joseph says. That philosophy is tangible in every bite. As guests dine, they’re literally tasting the fields around them—beef raised on the neighboring pastures, vegetables plucked from the rich soil, fruit fermented into cider in the barn just steps away, freshly churned organic dairy. It’s a locavore’s dream come true.
But Feast & Field is more than tasty local food and music. It’s about sustainability. It’s a collaborative effort to sustain
a rural economy while strengthening the community. Jon says they are trying to be better at telling the story of not only how the food is from the land within their very community but also how much Feast & Field supports the farmers who are also part of that very same community. A community in which each farm has deep roots and rich ties.
AND THERE’S MORE
On Thursday evenings, when cooperative hosts welcome the crowd, they each make a point to highlight the collaborat-
Plan on having dinner at the farm.
ing farms and the products they offer, effectively promoting everyone together. The experience doesn’t end at the Feast & Field table—guests also learn how to find each farm’s goods beyond the event. Whether it’s visiting Kiss the Cow’s farmstand for organic raw or pasteurized milk, eggs, vegetables, herbs, and flowers, buying Eastman’s grass-fed beef at a local market, or taking part in Fable Farm’s subscription wine club, they all get a shout-out. What begins as a Thursday
night meal becomes a deeper connection to the farms, the farmers, and the fields that make it all possible. It’s not just a celebration of food with music. It’s a celebration of the land, the people who work it, and the community that gathers around and supports it.
INCLUSIVE BY DESIGN
From its inception, Feast & Field has been about community. Sustainability is not possible without support. Support is not possible without community. Community is not possible without connection. That’s why Feast & Field has always been committed to inclusion and keeping the event welcoming and accessible to all. For most of its history, the weekly gathering had no admission fee. Anyone could come, listen to music, and be part of the scene for free. Food and drink are sold separately. Only recently, a nominal sliding-scale entry donation was introduced. These donations are needed to help support the event’s growing costs.
“We now have a sliding scale of $5 to $25. That helps us cover the music, parking, toilets, lighting, infrastructure things like that,” says Jon. However, he emphasizes that no one is turned away from Feast & Field if they are unable to donate. This pay-what-you-can model, along with reasonably priced fresh-fromthe-farm sips, savories, and swirlies, keeps the event feeling neighborly, accessible, and all-inclusive, but more importantly, community-driven rather than commercial.
Joseph says, “It’s very much an event for and by the community.” Linda agrees. “This is about community. We want everyone to know and feel like they belong here.” Feast & Field gives farmers, neighbors, and soon-to-be friends a chance to come together and connect. Longtime residents mingle with newcomers while families share a laugh with vacationers.
From top: Glendon Ingalls on trumpet and Jenni Johnson of Jenni & the Jazz Junkateers at the mic. Vic Johnson (left), music program manager of BarnArts, and Todd Tyson of Royalton Radio. The event offers a chance to encounter old friends.
BARNARTS FEAST & FIELD MUSIC SERIES 2025
June 5: INTERPLAY JAZZ W/MICHAEL ZSOLDOS Jazz
June 12: SHANDY RILL Folk
June 19: CATE GREAT/COLD CHOCOLATE Circus/folk & bluegrass
June 26: LA MUCHACHA Y EL PROPIO JUNTE Columbian folk rock
July 3: LAKOU MIZIK Haitian roots
July 10: KERUBO Afro-jazz/folk
July 17: QUINCY SAUL’S RESEARCH AND DEVELOPMENT BAND Funk/world/ soul/intergalactic
July 24: KHUMARIYAAN Pakistani hyper-folk & Pashtun
July 31: THE WORMDOGS Roots/Americana
Aug 7: MAL MAIZ Psychedelic Latin
Aug 14: ZIKINA Afro-jazz/rock
Aug 21: BEECHARMER Bluegrass/old time
Aug 28: BOW THAYER’S CHOIRS OF AETHER Improvisational rock
Sept 4: TIMBERMASH Bluegrass/Americana
Sept 11: QUEER DANCE PARTY DJ
Sept 18: FABIOLA MENDEZ Puerto Rican folk/jazz
Sept 25: CLOSING EQUINOX CELEBRATION
Jon and his brother Christopher always “wanted the farm to be a space for community, celebration, and culture.” That seems to have come to fruition. On any given Thursday night, you might find a retired dairy farmer chatting with a software engineer from Boston who’s tasting Vermont grass-fed beef, fresh dairy, and cider for the first time. Feast & Field creates common ground for people to share and celebrate what Vermont’s land and community can do together.
SHOWING UP
Feast & Field is more than a weekly event; it’s a living and growing community. It’s not only a collaboration of Fable Farm, Eastman Farm, and Kiss the Cow Farm, but an alliance between the land and the people. An alliance that yields more than just delicious harvests but also nurtures a community rooted in sustainability and shared values that foster a closer connection with the land and with each other.
They all agree, as does the community that comes back again and again, that
there is nothing else like it. “The unique experience is what makes it so popular,” says Randy.
In a time when connection can feel rare, Feast & Field offers something simple and profound: a place to gather, eat, relax, laugh, and celebrate the land and community. It’s a cliché, but true: Feast & Field nourishes both body and soul. Joseph sees the weekly rhythm of the event as vital for both farms and families. “It’s so much more than an effort to sustain a rural economy. People need spaces where they can connect with the land, food, and each other,” he says. “It’s about showing up and being part of something. Feast & Field is that place.”
MUSIC: Curated by BarnArts, barnarts.org. 18 weeks of diverse live performances.
FAMILY FRIENDLY: Children welcome. Sorry, no pets are allowed as this is a working farm.
Our Services Include: CSIA Certified Inspections, Maintenance, Cleaning, Rebuilding, Construction Commercial and Residential
Music Program Manager of BarnArts Vic Johnson and Executive Director of BarnArts Linda Treash.
Quality Craftsmanship with Old World Traditions
20+ years Masonry Experience
A Podcast About This and That
Night Mail offers a refreshing look at our region, our people, and friendship
By Stephen D’Agostino | Photography by Nancy Nutile-McMenemy
It’s 8:17 in the PM, and three men are sitting around a table pulled close to the fireplace in the Reading Public Library. They’re having a conversation, as any three friends might, at the cozy library sitting area, but their faces are obscured by microphones. The biweekly recording of their podcast Night Mail has begun.
At two-and-a-half years old, Night Mail is relatively new, but podcasts, developed in 2003, are not. Maybe 10 years after their invention, Tony Pikramenos, the librarian and one of the three men sitting around the table, listened to 12 Hour Day with JD and Connor, a chronicle of two friends interacting. “I thought it would be fascinating to do something
Tony Pikramenos, librarian and co-host of Night Mail.
like that,” Tony says. One thing holding him back, though, is that Tony didn’t understand the technology behind making a podcast.
Enter Gerry Marletta, the second of the three men around the table. Gerry
moved to Reading in 2018 and became acquainted with Tony over the next few years. Realizing that Gerry, a musician in a duo called Monkey Pudding Face, knew the technical aspects that could help him realize his dream, Tony discussed joining forces to make a podcast.
Along with the technical expertise, Gerry also brought friendship. “We would have conversations and just sit and talk for hours,” Gerry recalls. Their easy banter, which could touch on just about anything, became the basis for the show’s content.
The pandemic paused their plans, but in 2022, they revisited the idea of their podcast and moved forward. Realizing they were both night owls, they named
Above: Gerry Marletta, co-host and tech director.
Right: Parris Kellermann, Night Mail correspondent.
the show Night Mail, a historical term used to describe trains that once rambled through the New England night delivering products, people, and, of course, mail. In January 2023, they released their first episode.
LIFE IN READING, THEN AND NOW
Over the podcast’s life, they’ve developed a collection of segments they may include in each episode. In one segment, the aptly named “Local Happenings,” they share a list of events occurring around the region. Sure, this is information you can find elsewhere, but it’s presented with such flair, humor, and personality that you may find learning about these events as enjoyable as actually attending them.
On other episodes, Tony may present a segment called “The Reading Review Review,” in which he reads snippets from a local newsletter Sherm Howe produced every other week from 1948 to 1962. This segment and one called “From the Attic,” which presents oral histories, give a glimpse of life in Reading from
“If other people enjoy listening to the things that I enjoy, that’s great. If part of what I find enjoyment in is doing other things that others like, that’s okay too. But for the most part, I just love coming in and sitting down and chatting with these guys and letting other people listen in.”
— Gerry Marletta, Night Mail
Above: Tony and Gerry, connecting via conversation.
Below: Parris reports on a story of local interest.
decades ago. Night Mail also presents “Extinct Local Products,” spots fashioned as sponsor ads. Tony researches them and writes the copy, embellishing them to add humor.
In the fall of 2024, Tony and Gerry added Parris Kellermann, the third guy sitting around the table, to the show. On Night Mail, Parris goes by the title of the Reading Rambler, and in his alliterative role, he reports on things and people around the region. In episode 33, which aired in December 2024, he presented an extensive piece on the Christmas tree business. “I like the idea of looking at these local things,” Parris says, “and doing a deeper dive on them, even something as mundane as the cemetery commission.” You can find his piece on that role, a job you may only think about on Town Meeting Day, in episode 31.
VOICES OF THE COMMUNITY
The podcast also hosted Bob Hartnett (episode 8) and Lisa Silvester (episode 22) when each joined the Reading selectboard. Tony, Gerry, and Parris spent an entire episode, number 35, in conversation with Christian Huebner, the minister at the Brownsville Community Church. None of the hosts professes a religion, but all three admit it made them think about things differently and were impressed by the sense of community that Reverend Huebner creates.
Night Mail is building a sense of community, as well. How big that community is, none of the podcasters know. It’s refreshing that in a clicks–visits–reposts–downloads–subscriber–obsessed media world, Tony, Gerry, and Parris aren’t concerned about how big their audience is or who’s enjoying the show. However, there is a number that matters to them. It’s three.
“I share the same answer I give when it comes to the music that I’m involved with,” Gerry says, “which is, ‘I’m not really doing it for anybody else. I’m doing it for me. I’m doing it because I enjoy it, and as long as I enjoy it, and I enjoy it more than the work part of it feels like work, then it’s worth doing.’”
Gerry continues, “If other people enjoy listening to the things that I enjoy, that’s great. If part of what I find enjoyment in is doing other things that others like, that’s okay too. But for the most part, I just love coming in and sitting down and chatting with these guys and letting other people listen in.” It’s a sentiment that Tony and Parris share, which is one of the reasons the show feels fresh and sincere.
Later in the PM—some episodes can require over two hours of recording time—Tony, Gerry, and Parris wrap up their conversation, pack up their mics, and say their goodnights. Over the next few days, Gerry will put the technical touches on the recording and release the latest episode of Night Mail. Many, some, or even just a few will listen to three friends practicing the increasingly rare arts of conversation and friendship. That alone is reason enough to listen.
GIVE IT A LISTEN
You can find Night Mail on the Reading Public Library’s website (readinglibrary.org), Buzzsprout (thenightmailpodcast. buzzsprout.com), or wherever you get your podcasts.
Tony looks over the itinerary for the evening’s episode.
Ialways welcome a reason to go hiking, but in Nebraska? When I received the invitation from my colleague Kerri, it dumbfounded me. My impression of Nebraska was flat fields of corn as far as the eye could see, but a quick search online revealed that Nebraska had elevation. On average, the state lay 2,600 feet above sea level. By comparison, Woodstock is about 700 feet high. The highest place in Nebraska, Panorama Point, at 5,429 feet, was over a thousand feet higher than Mount Mansfield (4,395 feet)!
“Don’t go to Panorama Point,” said Kerri. “It’s just a marker in the middle of a bison pasture. Let’s go to Chimney Point. It’s a historic landmark and a popular place to hike.” Call it a wild hair. A few days later, I was on a plane to Nebraska with my pack and hiking boots.
CHIMNEY ROCK
During the mid 1800s, over 350,000 emigrants heading west on the Oregon Trail
were overjoyed to reach Chimney Rock, a 325-foot-tall phallic spire made of volcanic ash, sandstone, and clay located in the North Platte River valley near Bayard. It was the first hint that they had successfully navigated across most of the Great Plains. I was less happy. The “trails” were actually paved sidewalks and were closed for maintenance. They would reopen in three weeks. Strike one.
SCOTTS BLUFF
Determined to hike, we drove west to the 3,000-acre Scotts Bluff National Monument. Scotts Bluff, the cliff for which the national monument is named, forms one side of Mitchell Gap, another important landmark for pioneers heading west with their covered wagons.
“Beware of rattlesnakes,” warned a ranger as we got out of the car. Rattlesnakes! That was something I hadn’t considered. Born and raised in the Northeast, the only snakes I ever encountered on a hike were innocuous garter snakes.
Above: The bones of a pioneer-era covered wagon by the trailhead to Chimney Rock in the distance. Opposite: The trail as it enters a long, mucky creek bottom en route to the Toadstool Geologic Park.
We started up the Saddle Rock Trail, another paved path. I wondered if a sidewalk qualified as a hike, though it felt good to ascend something. As we climbed, I took in the spiky yucca and sunny Mexican hats (a prairie coneflower) that speckled the calf-high grass to either side of us.
Suddenly, something lurched in the grass. “A snake!” I panicked, but there was no warning rattle. Instead, a painted turtle about the size of my hand foraged for insects beside the trail. With a chuckle of relief, I moved it away from passersby and continued toward the bluff.
About a mile into the hike, the route came alongside the cliff, then veered into a 100-foot-long tunnel. At the far end of the tunnel, the path turned sharply to the left, and that was it. The rest of the trail was blocked by a recent landslide. A haphazard web of surveyor tape prevented hikers from continuing to the top. Strike two.
FORT ROBINSON STATE PARK
After aborting our climb at Scotts Bluff, I wondered if trying to hike in Nebraska was a silly idea after all, but Kerri had another suggestion, Fort Robinson State Park near Crawford. Fort Robinson was a former United States military base
and Native American resettlement post during the 1800s. Chief Crazy Horse surrendered and died there in 1877. Two years later, the Northern Cheyenne broke out of the fort after the US Army nearly starved and froze them to death during the winter. The army chased and killed the escapees in one of the worst massacres of the Indian wars of that era.
Though its history was tragic, the park had good hiking potential. It published a trail map with 130 miles of trails for “hikers, mountain bikers, and horseback riders.” The topography on the map looked more like badlands than prairie. My optimism returned, and Kerri insisted the Turtle Rock Trail would not disappoint me.
The next morning, we parked at the trailhead. I got out of the car, laced up my hiking boots, and shouldered my pack, but Kerri hadn’t moved. “Aren’t you coming with me?” I asked. “No, I prefer to do this route by Jeep,” she replied. “I’ll meet you in town later for a beer and a burger.” Her answer confused me. A sign at the trailhead clearly said “No motor vehicles,” and a dirt footpath trail lay before me, so I waved goodbye, happy to finally see a slice of Nebraskan backcountry, though her Jeep comment niggled at me.
The start of the Turtle Rock Trail resembled an overgrown two-track. It climbed moderately at first, but after a half mile, it turned downright vertical, and the two-track merged into one recently graded path about the width of a one-lane road. Instead of hiking boot treads, tire tracks imprinted the newly exposed soil. I figured the tire tracks were from the grader. “Maybe that’s how Nebraskans do trail work?” I thought.
Suddenly three Jeeps approached me, bombing down the trail, filled with happy tourists. Surprised, I quickly stepped aside. The first two Jeeps barely slowed to pass me, but the third stopped. “Are you lost?” asked a park ranger. “No. I was told this is a nice hiking loop,” I replied.
The ranger gave me a thumbs-up then accelerated downward to catch up to the other two Jeeps. Turns out, the state park officials offer Jeep tours on the park’s trails as a revenue source and recreational opportunity. Though the rest of my hike had some nice views along the clifftops, it was entirely along an unpaved road. Two more Jeeps went by before I closed the loop back at the trailhead. I had struck out on hiking in Nebraska.
Hikers descend the paved footpath from Scotts Bluff at Scotts Bluff National Monument.
TOADSTOOL GEOLOGIC PARK
That evening, I packed up my hiking gear and resigned myself to seeing a few more historic sites and then heading home. One of those historic sites was the Hudson-Meng Education and Research Center in the Oglala National Grasslands, 20 miles from Crawford. The center houses one of the most significant paleo-archeological discoveries in North America. Shortly after the last ice age receded from this part of the Great Plains, 14,000 years ago, 600 Bison antiquus, an oversized predecessor of the bison we know today, Bison bison, died in that spot creating an enormous bone pile. No one knows why, but their bones reveal an ancient prairie giant that was 7.5 feet tall, 15 feet long, and weighed 3,500 pounds.
After touring the Hudson-Meng Education and Research Center, Kerri suggested I hike from there to the Toadstool Geologic Park. “It’s one of my favorite hikes, about three miles one way,” said Kerri. “Just follow the brown fence posts with the yellow paint on top.”
I wasn’t interested. Kerri had lost all credibility regarding hiking routes. “I
don’t have any of my hiking stuff with me,” I said. No pack. No water. No map. Nothing, though I actually wore a pair of Lowa hiking shoes, hiking shorts, and a technical sun hoody—my standard summer traveling getup. But Kerri insisted. I finally agreed to go if Kerri would meet me at the other end with the car. At least I would get some exercise.
The faint trail started at the door of the research center across a pasture. Several black angus cattle stopped grazing to watch me pass. Tall grass tickled my bare legs as I crested a slight rise on what seemed like a cow path rather than a footpath.
A few steps later, an ocean of grass engulfed me. I felt alone and exposed, like hiking solo in the alpine zone. The landscape had a similar windswept, massive feel. Grasshoppers scattered in front of me with each footfall, as I carefully followed the fence post trail markers. There were no other landmarks for guidance, and I felt dangerously unprepared if I got lost.
A mile into the hike, I came to white sandstone breaks that looked like underwater sand carved by waves. They probably were just that, millions of years ago. The route dropped into one of these ravines, then the fence posts disappeared.
Now what?
I spotted an old boot print among a maze of deer prints in the sandy soil, and trusted it was a clue where to ascend the opposite side of the ravine. With relief, another fence post appeared above me as I scrambled up a steep crumbly hump and back into the ocean of grass.
A half mile farther, I came to a junction. According to a wind-battered sign, both trails led to the Toadstool Geologic
A Jeep carrying sightseers and driven by a park ranger descends a section of the Turtle Rock Trail in Fort Robinson State Park.
Park and forbid motor vehicles. One continued across the prairie while the other dipped steeply into another ravine with equally steep, aggressive waves of hardened sediment on the other side. Wishing to avoid another experience like the Jeeps in Fort Robinson State Park, I chose the ravine. I figured a Jeep couldn’t possibly navigate its unforgiving walls.
Once in the bottom of the ravine, its sides quickly grew to 50 feet tall. The fence posts disappeared again, but the direction was obvious. There was no way out except the way I had come or along the mucky gully floor. I plodded through the shoe-sucking mud, continuing within the ever-taller chasm.
The landscaped eventually morphed into a canyonland and then a slot canyon. Walking became more difficult as gumbo caked the bottom of my shoes. “If it rains, there’s no place to escape,” I thought nervously, but the sky was blue.
Powerful, flowing water had worn the rock on either side of me into smooth, rounded walls. Striations in the bulges and curves resembled artful sculptures
carved by the periodic hydraulics that rushed through the sandstone gorge. Then I saw it: a giant toadstool on top of a low ridge. The farther I went, the more rock toadstools appeared. Some stood alone. Others were clumped together like mushroom forests. And yet others lined up like bulbous sentinels. I felt like Alice when she stepped through the looking glass, except that this Wonderland was all rock in shades of white and beige.
Eventually the mushrooms petered out along a band of slick rock. Then the trail descended down a rib to a trailhead
and campground where Kerri waited for me in the car. “How was your hike?” she asked. “A home run!” I blurted, awed by what I had just experienced. Indeed, the hike through that unnerving slot canyon into a toadstool forest was one of the most unusual routes I had ever trekked. When I tell friends that I went hiking in Nebraska, they look at me like I’m crazy. Maybe I am. After all, I accepted an invitation to go hiking in a state unknown for mountains. However, sometimes the whackiest notions provide the most memorable adventures.
Ancient rock formations are visible from the hiking trail at the Toadstool Geologic Park.
All Things Bright and Beautiful
27 Bridge Street Waitsfield, VT
(802) 496-3997
Wed–Mon 9am–6pm
Artisans’ Gallery
20 Bridge Street Waitsfield, VT (802) 496-6256
www.vtartisansgallery.com 11am–6pm daily
Moosewalk Studios & Gallery
Fine Art and Photography
200 Orion Road Warren, VT (802) 583-2224
www.moosewalkstudios.com
Product Think Tank
Vermont-Based Natural-Fiber Clothing Brand
102 Mad River Green Waitsfield, VT (802) 498-3266
www.ProductTT.com
IG @product_think_tank
Clearwater Sports
"Putting People and the Outdoors Together" 4147 Main Street Waitsfield, VT (802) 496-2708
www.clearwatersports.com
Celebrating 50 years!
Whippletree Designs
104 Mad River Green Waitsfield, VT (802) 496-9694
www.whippletreedesigns.com
@whippletreedesigns
Celebrating 11 years!
The Mad Rover
Lifestyle Outdoor Apparel
5523 Main Street Waitsfield, VT (802) 496-2500
www.themadrover.com @themadrovervt
Mad River Distillers Whiskey and Rum Distilled in the Heart of Vermont's Mad River Valley Warren, VT (802) 496-6973
From an adventure on the beach to zoning out in the backyard, summer is filled with at least a thousand varieties of fun. After a particularly cold winter, it’s great to be outdoors and connect with your neighbors. Why not get together and have a block party? Whether you join forces on the Fourth of July or a random Saturday in August, enjoy some good family fun and great food.
A few ideas for fun . . .
ANYTIME IS A GOOD TIME FOR A BIKE PARADE, BUT ESPECIALLY ON INDEPENDENCE DAY. Create your own neighborhood extravaganza with playing cards rattling the spokes of bike wheels and loads of crepe paper and streamers.
A FUN RUN IS GREAT EXERCISE AND WORKS UP AN APPETITE. Kick the day off with a race around the park or a full-scale 10K. Feel free to encourage costumes and hand out lots of prizes. If running is not your thing, how about volleyball, softball, or soccer? The possibilities for the number of games are limited only by the size of your neighborhood. Unless there is a pool or beach nearby, make sure you have a few sprinklers handy to cool off afterwards.
DON’T FORGET YOUR CREATIVE SIDE. Set up arts and crafts tables for the kids (and kids at heart), and let the fun happen. Decorate flip-flops, paint rocks, pass out sidewalk chalk, tie-dye tee shirts, or go on a nature scavenger hunt and build mobiles with the treasures. The possibilities, as well as the fun, are endless.
YOU CAN’T ROCK THE BLOCK WITHOUT MUSIC. Perhaps everyone will chip in for a band or a DJ. If not, someone must have a good set of speakers. If all else fails, and even if it doesn’t, encourage your neighbors to bring their best singing voices, guitars, and harmonicas.
HAVE LOTS OF GREAT FOOD!
Break out the grills and bring on the salads for a wonderful summer potluck. If you have a big crowd, you might want to keep the grilling simple. Limit the number of options—maybe kid-friendly hot dogs and hamburgers for the little ones and chicken or steak for the adults. If you’re lucky, you have a rib master or two in your neighborhood. By all means, let them at it! Otherwise, the real stars of the meal will be the delicious salads and sweet treats for dessert. When it comes to dessert, at least for the kids, think portable with ice cream cones, cookies, or brownies.
AFTER DINNER, MOMS AND DADS CAN RELAX WITH A SPECIAL COCKTAIL AND SWAP STORIES WHILE THE KIDS CONTINUE TO PLAY. Flashlight tag, hide-and-seek, and capture the flag are all summer favorites and will keep them going for hours.
Have a lovely summer!
Watermelon-Limeade
MAKES ABOUT 1 1/4 QUART
1 cup freshly squeezed lime juice
1 (1-inch) piece of ginger, peeled and chopped
1/2 cup sugar or to taste
10 cups cubed seedless watermelon
Garnish: lime slices or mint leaves
1Put the lime juice, ginger, and sugar in a blender and process until smooth. Transfer to a bowl and let sit for 30 minutes.
2Working in batches, put the watermelon cubes in a blender and process until smooth. Strain the watermelon puree through a finemesh sieve. You should have about 1 quart of watermelon juice.
3Strain the lime juice mixture through a fine-mesh sieve, add it to the watermelon juice, and stir to combine. Store the watermelon-limeade in a nonreactive pitcher in the refrigerator until thoroughly chilled.
4Serve over ice with a slice of lime or sprig of mint. For adults, add a splash of tequila or rum for a lovely summer cocktail (optional).
Grilled Vegetables & Couscous Salad
SERVES 8
Juice of ½ to 1 lemon
3 cloves garlic, minced
Kosher salt and freshly ground pepper, to taste
Extra-virgin olive oil
2 cups Israeli couscous
2–3 Tbsp flat-leaf parsley, chopped
1–2 Tbsp fresh mint, chopped
1 Tbsp fresh oregano, chopped
1–2 zucchinis, cut lengthwise into half-inch-thick slices
1 small eggplant, cut into half-inch rounds
1 red onion, cut into half-inch rounds
1/2 yellow bell pepper
1/2 red bell pepper
1/4 cup pine nuts, toasted
1Combine the juice of half a lemon and the garlic in a large bowl, and season with salt and pepper. Whisk in 2 tablespoons of olive oil. Let the vinaigrette sit for 10 to 15 minutes to combine the flavors.
2While the vinaigrette sits, prepare the couscous according to package directions. Drain the couscous and transfer to the bowl with the vinaigrette, tossing a few times to combine. Cool the couscous to room temperature, add the herbs, season with salt and pepper to taste, and toss again.
3Meanwhile, preheat the grill to medium-high. Brush or toss the vegetables in a little olive oil to lightly coat, and season with salt and pepper. Grill the vegetables until tender or tender-crisp, 2 to 3 minutes per side for the eggplant and 1 to 2 minutes per side for everything else. You might want to cook the onions in a grill pan, as the small rings may fall through the grate.
4When the vegetables are cool enough to handle, roughly chop, and then add the vegetables and pine nuts to the couscous and toss to combine. If the couscous seems dry, add more lemon juice and/or olive oil to taste.
5Serve immediately or cover and store in the refrigerator. This salad is best at room temperature, so remove from the refrigerator about 30 minutes before serving.
Peanutty Chocolate Chip Cookies
Add chocolate or vanilla ice cream to turn these cookies into ice cream sandwiches for a special summer treat.
MAKES ABOUT 5 DOZEN COOKIES
21/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1/2 cup peanut butter
3/4 cup granulated sugar
1Preheat the oven to 375° and put the flour, baking soda, and salt in a bowl and whisk to combine.
2Put the butter, peanut butter, and sugars in a large bowl, and beat with an electric mixer until creamy. Add the vanilla and beat to combine. Add the eggs one at a time and beat until smooth.
3Gradually add the dry ingredients and beat until just
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
12 oz semisweet chocolate chips
1 cup chopped peanuts
combined. Stir in the chocolate chips and peanuts. Using a mini ice cream scoop or 2 spoons, drop the batter onto ungreased baking sheets.
4Bake for about 10 minutes or until golden brown. Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Be sure to enjoy at least one while it is still warm.
Grilled Stone Fruit with Honey Yogurt Gelato
8 pieces ripe stone fruit: a mix of peaches, nectarines, plums, and/or apricots
4 Tbsp unsalted butter
4 Tbsp honey
2 Tbsp kirsch
1/2 tsp ground cinnamon Pinch salt
1Cut the stone fruit in half and discard the pits.
2Melt the butter in a small saucepan over medium-low heat. Add the honey, kirsch, cinnamon, and salt. Whisk until smooth and simmer for a few minutes.
3Preheat the grill to high. Carefully clean and oil the grill.
4Liberally brush the warm honey-butter glaze on the flesh side of the fruit. Place the fruit, flesh side down, on the grill and cook for 2 to 3 minutes. Brush the skin side of the fruit with the glaze, carefully turn the fruit, and cook for 1 to 2 minutes more.
5Remove the fruit from the grill and drizzle with any remaining glaze. If you like, cut the larger pieces of fruit in half. Serve the fruit warm with a scoop of Honey Yogurt Gelato.
Honey Yogurt Gelato
MAKE ABOUT 1 QUART
1 quart nonfat plain yogurt
1/2 cup (or to taste) honey
1 Tbsp kirsch (optional)
1 Tbsp pure vanilla extract
Pinch salt
11/2–2 cups half & half
1Put the yogurt in a colander or sieve lined with a clean dishtowel or coffee filter. Cover and transfer to the refrigerator to drain for a couple of hours. You should end up with about 2 cups of yogurt cheese.
2Put the yogurt, honey, kirsch, vanilla, salt, and about 1/2 cup of half & half in a large measuring cup and whisk until smooth. Slowly add the remaining half & half and whisk until smooth. Add enough half & half to make 1 quart of gelato mix.
3Transfer the mixture into an ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a plastic container and freeze for up to one month.
If the gelato comes out of the freezer rock hard, put it in the refrigerator for 30 to 45 minutes. It will soften a little and be easier to scoop.
HAPPENINGS SUMMER 2025
AUGUST 23
Garden Day
Enjoy garden tours, live music, crafts, and activities for all ages across three locations: Billings Farm & Museum, the Marsh-Billings-Rockefeller National Historical Park, and the Woodstock Inn & Resort’s Kelly Way Gardens.
Billings Farm & Museum billingsfarm.org
JUNE 15
Father’s Day “Base Ball”
Billings Farm & Museum billingsfarm.org
Explore sitesgardensstunning3in across Woodstock!
JUNE 19, JULY 17, 31, AUGUST 7, 14, 28
Open Mic Night Artistree, 7pm artistreevt.org
JUNE 20–29
The Sound of Music by Rogers & Hammerstein
BarnArts Outdoor Summer Theater barnarts.org
JUNE 21–22, AUGUST 9
An Introduction to Encaustics: Working with Hot Wax Artistree, 10am–4pm artistreevt.org
JUNE 21
Juan Nieves & Legado Orquestra Artistree, 7pm artistreevt.org
JUNE 22
Dairy Celebration
Billings Farm & Museum billingsfarm.org
JUNE 25, JULY 30
Read Between the Lines Fiction Discussion Group
Norman Williams Public Library, 4pm normanwilliams.org
JUNE 25
Zentangle Time!
Norman Williams Public Library, 4pm normanwilliams.org
JUNE 28–SEPTEMBER 1
Exhibit: A Vermont
Quilt Sampler
Billings Farm & Museum billingsfarm.org
HAPPENINGS
PENTANGLE ARTS
31 The Green Woodstock, VT (802) 457-3981 pentanglearts.org
JULY 2
Vermont Symphony Orchestra Summer Festival Tour: Summer of Love Love is in the air for Vermont Symphony Orchestra’s 2025 Summer Festival Tour! Saskadena Six, 7:30pm
JULY 11
Music by the River 2025: The Cash Box Kings East End Park, 6pm
JULY 18
Music by the River: Amber Rubarth East End Park, 6pm
JULY 25
Music by the River 2025: Lakou Mizik East End Park, 6pm
AUGUST 1
Music by the River 2025: Tuck & Patti East End Park, 6pm
AUGUST 8
Music by the River 2025: The Clements Brothers East End Park, 6pm
AUGUST 15
Music by the River 2025: Jay Nash East End Park, 6pm
AUGUST 22
Music by the River 2025: Local Open Mic East End Park, 6pm
JUNE 28–SEPTEMBER 1
Exhibit: Kitty Badhands: Vintage Fabric, Modern Fashion
Billings Farm & Museum billingsfarm.org
JULY 4
4th on the Farm
Billings Farm & Museum billingsfarm.org
JULY 6
Contra Dance
Green Mountain Perkins Academy greenmountainperkinsacademy.org
JULY 12
Plein Air Summer Workshop
Artistree, 9am–12pm artistreevt.org
JULY 12
Basket Weaving Class
Green Mountain Perkins Academy greenmountainperkinsacademy.org
JULY 13, AUGUST 10
Yoga Nidra
Artistree, 7pm artistreevt.org
AUGUST–SEPTEMBER
Sunflower House
Billings Farm & Museum billingsfarm.org
HAPPENINGS
JULY 25
Moos & Brews
Billings Farm & Museum billingsfarm.org
AUGUST 1–3
Roald Dahl’s Matilda
Barnard Town Hall barnarts.org
AUGUST 2
5th Annual History Hike
Green Mountain Perkins Academy greenmountainperkinsacademy.org
AUGUST 3
Antique Tractor Day
Billings Farm & Museum billingsfarm.org
AUGUST 9
14th Annual Taste of Woodstock
Woodstock Village woodstockvt.com
AUGUST 12
Afternoon for Educators
Hall Art Foundation, 2pm hallartfoundation.org
AUGUST 15–17
Hunter Jumper Show
Green Mountain Horse Association gmhainc.org
AUGUST 23
Barnard Street Dance
Barnard Town Hall barnarts.org
AUGUST 24
Benefit Concert
Hall Art Foundation, 4pm hallartfoundation.org
AUGUST 28
Member Garden Party
Billings Farm & Museum billingsfarm.org
ADVERTISERS INDEX
For more information about print and online advertising opportunities, contact Ryan Frisch at (518) 365-0030 or ryanfrisch@mountainviewpublishing.com.
Sports 69
Clover Gift Shop 36
Collective–The Art of Craft 36
Crown Point Select 4
Danforth Pewter 2
Donald J. Neely, DMD, MSD – Hanover Orthodontics 29 Ennis Construction 29 FH Gillingham & Sons 36
Focus–A Vermont Gallery 60 Fore-U
Send a check for $19.95 for one year (4 issues) to Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or conveniently pay online using PayPal at www.mountainviewpublishing.com. 121 Home 11 37 Central Clothiers 36 Abigail Zsenai Skincare 6
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LAST GLANCE
Some old-fashioned things like fresh air and sunshine are hard to beat.
