Vermont Country January - February 2024

9 .9 $4

January-February 2024

ry ta y en op im C pl e r m om Coust C

Winter Adventures in Southern Vermont

A noble quest

… for the best burger in the Shires (somebody had to take it on)

Once in a lifetime JAN/FEB 2024

Sophisticated spots to buy a ring, pop the question

Good buds

How friendships form in the cannabis industry

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Cannabis has not been analyzed or approved by the Food and Drug Administration (FDA). For use by individuals 21 years of age and older or registered qualifying patient only. KEEP THIS PRODUCT AWAY FROM CHILDREN AND PETS. DO NOT USE IF PREGNANT OR BREASTFEEDING. Possession or use of cannabis may carry significant legal penalties in some jurisdictions and under federal law.

It may not be transported outside of the state of Vermont. The effects of edible cannabis may be delayed by two hours or more. Cannabis may be habit forming and can impair concentration, coordination, and judgment. Persons 25 years and younger may be more likely to experience harm to the developing brain.

It is against the law to drive or operate machinery when under the influence of this product. National Poison Control Center 1-800-222-1222.

MANCHESTER, VT DROP LOCATIONS 1. Equinox Golf Resort & Spa 3567 Main Street, Manchester, VT 05254 802-362-4700 2. Kimpton Taconic Hotel 3835 Main Street, Manchester, VT 05254 802-362-0147 3. Manchester Business Assoc 4826 Main Street, Manchester Center, VT 05255 617-869-3591 4. Northshire Bookstore 4869 Main Street, Manchester Center, VT 05255 802-362-2200 5. Reluctant Panther 9W Road, Manchester Vt • 802-362-2568 6. Casablanca Motel 5927 Main St, Manchester Center, VT 05255

Pick up a courtesy copy at one of our Distributer Partner locations BENNINGTON, VT DROP LOCATIONS

MANCHESTER, VT DROP LOCATIONS

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BRATTLEBORO, VT DROP LOCATIONS

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NORTH BENNINGTON, VT DROP LOCATIONS

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4 PITTSFIELD, MA & TROY, NY DROP LOCATIONS

TURNERS FALLS, MA DROP LOCATIONS

1. Brattleboro Chamber of Commerce 180 Main Street, Brattleboro, VT 05301; 802-254-4565 2. Hempicurean 257 Marlboro Road, Unit 102, West Brattleboro, VT 05301 802-246-4367 3. Brattleboro Food Coop 2 Main Street, Brattleboro, VT 05301 4. Latchis Hotel 50 Main Street, Brattleboro, VT 05301 802-254-6300 5. Stone Church 210 Main Street, Brattleboro, VT 05301 802-579-9960 6. Vermont Country Deli 436 Western Avenue, Brattleboro, VT 05301 802-257-9254 7. Vermont Market Place 580 Canal Street, Brattleboro VT 05301; 802-254-5861 8. Whetstone Station 36 Birge Street, Brattleboro, VT 05301 9. Vermont Welcome Center I-91 North MM 5, 4, Guilford, VT 05301 10. Holiday Inn Express 100 Chickering Drive, Brattleboro, VT 05301; 802-257-2400

PUTNEY, VT DROP LOCATIONS 11. Putney General Store 4 Kimball Hill, Putney, VT 05346 12. Putney Diner 128 Main St Putney VT • 802-387-5433 13. Putney Food Co-op 8 Carol Brown Way, Putney VT NORTH BENNINGTON, VT DROP LOCATIONS 1. Park McCullough Historic Governors Mansion 1 Park St, North Bennington, Vt • 802-442-5441 2. Pangaea 3 Prospect St. North Bennington • 802-442-4466 3. Powers Market 9 Main St North Bennington Vt • 802-440-0871 4. Prospect Coffee House 1 Prospect St, North Bennington • 802-753-7847 OTHER VT DROP LOCATIONS

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1 BENNINGTON, VT DROP LOCATIONS

1. The Knotty Pine 130 Northside Dr, Bennington, VT • 802-442-5487 2. Bennington Chamber 100 Veterans Memorial Drive, Bennington, VT • 802-447-3311 3. Better Bennington Corp.

215 South Street, Bennington, VT 05201 • 802-442-5758 4. Madison’s 428 Main Street, Bennington, VT 05201 • 802-442-7397 5. Bennington Welcome Center 100 VT-279 Bennington, VT 05201 6. Avocado Pit 201 South St, Bennington, VT 05201 7. Juniper Lane 445 Main St Bennington, Vt • 802-440-5755

BENNINGTON, VT DROP LOCATIONS 8. Silver Therapeutics 201 Northside Dr Bennington, Vt • 802-440-5170 9. The 421 Craft Bar and Kitchen 421 Main St, Bennington, Vt • 802-440-5972 10. Jay’s Art & Frame Gallery 115 South St Bennington, Vt • 802-447-2342 11. Elm Street Market 251 Elm St, Bennington, Vt • 802-753-7366 12. Bennington Bookshop 109 south St, Bennington, Vt 0501 • 802-442-5059 13. Bennington Museum 75 Main St, Bennington, VT • (802) 447-1571 14. South Shire Inn 124 Elm Street, Bennington

OTHER MA DROP LOCATIONS 1. 253 Farmacy 253 MIllers Falls Rd., Turners Falls, MA • 413-863- 5765

1. Greater Falls Regional Chamber of Commerce 17 Depot Street, Bellows Falls, VT • 802-463-4280 2. The Dorset Inn 8 Church Street, Dorset, VT • 802-867-5500 3. The Newfane Inn 4 Court Street Newfane, VT 05345 • 802.365.4427 4. Vermont Distillers 7755 Route 9 East, Marlboro, VT • 802-464-2003 5. The Newfane Store 596 VT-30 Newfane VT • 802-365-7775 6. Four Columns inn 21 West Street Newfane VT • 802-365-7713 7. Harmonyville Store 1412 Vt-30 Townsend VT • 802-365-9417 8. Riverbend Farm Market 625 Vt-30 Townsend VT • 802-365-4600 9. HN Williams, Dorset 2732 VT-30 Dorset, Vt • 802-867-5353 10. Willow Vermont 369 Dover Rd, South Newfane, VT 05351 • (802) 380-4939 11. Smitty’s Chester Market 526 Depot St. Chester VT 12. The Arlington Inn

3904 Vermont Rte 7a, Arlington, VT 05250•(802) 375-6532

13. Stone House Antique Center 557 - VT-103 Chester VT

14. West River Lodge

1086 VT Route 30 Newfane, VT 05345 • 802.365-5001

PITTSFIELD, MA & TROY, NY DROP LOCATIONS 1. Berkshire Roots 501 Dalton Avenue, Pittsfield, MA 01201 • 413-553-9333

Contact us at info@vermontcountry.com - $25 for 6 issues - Follow us @vtcomagazine on Facebook and Instagram

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Persons 25 years and younger may be more likely to experience harm to the developing brain.

It is against the law to drive or operate machinery when under the influence of this product. National Poison Control Center 1-800-222-1222

TABLE OF CONTENTS

18

20

Sweet treats on Valentine's Day — and everyday

By Bob Audette

26

48 Find your new bestie at a Vermont shelter

By Mark Rondeau

Next chapter: Some places to pop the question

By Danielle M. Crosier

New bread at co-op an homage to Afghanistan

By Bill LeConey

for the skiing a way of life 6 Abesthuntburger 25 Wedding Guide 42 XC (and at Viking Nordic Center veggie burger) Vt., an idyllic 30 Manchester, wedding destination Prose: The Vermont 45 Woods in Winter 12 Microgreens A guide to Stratton Mountain anytime of 34 the year Friendships ‘budding’ in 46 the cannabis industry Craft unforgettable weddings 36 at Farm Road Estate Getting to know 16 our food Sports films to help 50 Embark on forever at quicken your pulse 37 Kimpton Taconic Hotel started on 22 Get Vermont Country Homes skis at Living 51 and elegance at Memorial hill 40 Convenience your service at three spots

By Roberta C. Stone

By Gordon Dossett

By Jennifer Brandt

By Victor C. Capelli

By Jennifer Brandt

By Bob Audette

By Chris Mays

By Jennifer Brandt

By Katharine A. Jameson

By Jennifer Brandt

By Kristopher Radder

By Dan Tebo

By Jennifer Brandt

vermontcountry.com | 3

Fall Foliage

Theatre

President and Publisher Jordan Brechenser jbrechenser@reformer.com

Editor Gena Mangiaratti gmangiaratti@reformer.com

Windham County Snow Playgrounds

Park-McCullough

Sales Manager

Bennington County Sales Manager

Susan Plaisance splaisance @benningtonbanner.com

Sales Executives Ahmad Yassir ayassir @benningtonbanner.com

Lylah Wright lwright@reformer.com

Gabriel Schatz gschatz @manchesterjournal.com

Senior Sales Executive

Vermont Country magazine is a publication of

Richard Lolatte rlolatte@reformer.com

Sales Executive Bennington Museum

Bennington Monument

Richard Battista rbattista@reformer.com

On the cover

PHOTO CREDIT: CRAFT BREWERIES BY GREG NESBIT, © MARU LEÓN DESIGN

Old First Church

Unique Lodging

Craft Breweries

Snowy Sunsets

Walkable Downtown

Covered Bridges

Plan your visit!

Bennington’s Online Visitor Guide

Photo provided by Zachary Gould via Stratton Mountain

Beyond the slopes, Stratton Mountain offers a vibrant village and an array of activities catering to diverse interests.

4 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

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A hunt … ... for the best burger (and veggie burger) in the Shires

The bacon burger at Madison Brewing Company in Bennington.

Stewart Cairns Vermont News & Media correspondent

By Gordon Dossett Vermont Country

for hamburgers. (We were not disappointed.) And we sought out veggie burgers, too.

or intrepid journalists, some tasks loom large. Venturing forth to sample the best burgers in the Northshire is not among them, so I am up to the task. Still, compiling a list of best burgers brought risk: it threatened to supersize me into a new wardrobe.

And for your smart-alecky friends: no, a ham-burger doesn’t contain ham, and no, people aren’t confused. The name comes from the birthplace of burgers, supposedly: Hamburg, Germany. I say “supposedly” since food origins are not always clear. A “Danish,” for example, in Denmark is called Wienerbrød, or literally Viennese bread. Chop suey, which some Americans think of as quintessential Chinese food, is not on menus in Beijing and Shanghai, and may or may not be an American concoction.

And don’t get started on pizza.

F

My hearty team and I did not cover all fine restaurants in the area with fine burgers (and fine prices) on the menu — The Dorset Inn, Copper Grouse, and Social House (with a Buffalo Bison burger) — just to cite three). Instead, we focused more on everyday spots with good food — places with reputations

Anyway, hamburgers — onward!

6 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Bob’s Diner We tried three burgers at Bob’s. The Bacon Cheddar burger (80% lean, 20% fat; $13.95 — with fries) is crunchy, crispy, fresh burger goodness (white onions, pickles, tomato, lettuce, brioche bun).

The Beefalo burger ($15.95), at least 90% lean beef from Mount Brook farm, tastes denser, leaner and slightly gamey (like elk?). The health benefits allow you to forgo the guilt of the bacon, which comes along for the ride.

The veggie burger ($10.95) from Original Garden contains chickpeas, mushrooms, and carrots: it has a good, burger-like texture.

The fries fly right in between skinny shoestring and steak fries: crispy and flavorful.

As we were leaving, two owners of another local restaurant were popping in for lunch. People! Your restaurant may be a nice, shiny old-fashioned diner on the outside, but if you’re a go-to spot for other restaurant owners, you’re doing something right on the inside.

Extra: old school milkshakes — a luscious ride back to the 1950s!

Bob’s Diner 2279 Depot St., Manchester Center, VT 05255 bobsdiner.business.site

Depot Street Burgers The Depot Burger ($8.50) is half chuck, half brisket, Midwest beef, ground fresh daily, topped with lettuce, tomato, thinly sliced red onion and sauce, served on a brioche bun. Imagine stands filled with little League parents cheering on their little ballplayers and you have some idea of the Depot Burger cheering section in town, justifiably cheering for these burgers.

Veggie burger ($13) is a Beyond Burger patty with Depot Burger fixins.

Fries ($4.50/7.50): plentiful and excellent, thin, on the crispy side, yummy.

(Truffle-Parmesan $8.50/$11.50)

Extra: milkshakes; gluten-free fish fries on Fridays with haddock from Earth and Sea. Depot Street Burgers 468 Depot St. Manchester Center, VT 05255 depotstreetburgers.com

The Dutchman’s Tavern The Dutchman’s Tavern is a down-home, local hangout with a friendly staff. The hamburger meat, an 80 lean/20 fat mix, comes from Ginsberg’s, a supplier out of Hudson, New York; the brioche bun from a local family bakery. The Russet potatoes for the fries are fresh-cut in house.

In addition to the cheeseburger ($12.65, including fries), Dutchman’s Tavern serves a Beyond Burger ($10.25 with Thousand Island dressing).

Gordon Dossett — Vermont News & Media

A Bob’s Beefalo Burger in front of a veggie burger. The lean Beefalo allows diners to eat bacon, guilt-free.

It also offers many choices: the Bacon Burger, the Rodeo Burger (BBQ sauce and onions rings), Cajun Burger, Gouda Burger (with bacon and — yes — Dutch cheese is necessary for the Dutchman’s) and the Dutchman’s Burger (bacon, onions and Thousand Island — but wait — how did Swiss cheese get in there? What about Edam?).

Extra: 25 beers on tap, including Fiddlehead IPA, Zero Gravity and a nice dark Rutland Beer Works Swamp Donkey.

Dutchman’s Tavern 135 Depot St. Bennington, VT 05201 dutchmanstavern.com

Gordon Dossett — Vermont News & Media

The Depot Burger and fries have created a local fan base.

Haig’s Haig’s is a sports bar — for those over 21. It serves a smashburger ($17), two 4-ounce patties, smothered in American cheese, topped with lettuce, tomato and a brioche bun, proudly accompanied with tater tots. You heard me. Tater tots, rescued from your childhood, fried into deliciousness. Outsmart your diet principal — who needs a stinking hall pass? — and dive into a taste treat.

A smash burger, in case you don’t know, is a burger that has been, well, smashed into the griddle to promote the Maillard reaction. The grilljockey simply shouts

Stewart Cairns Vermont News & Media correspondent

The Gouda burger at The Dutchman’s Tavern in Bennington has bacon, and yes, Dutch cheese is necessary for the Dutchman’s. vermontcountry.com | 7

“Maillard!” smushes the burger and the result is a more intense, savory burger, crispy on the edges. Some purists argue that to smush a burger makes it drier, but we didn’t find that to be the case at Haig’s. (Try at home.)

Extra: Haig’s has a special program: “We dare to care.” For those too happy to drive, Haig’s has a car dedicated to getting bar patrons home safely. Seriously, just to applaud the program, Haig’s is worth a visit. Some places talk about customer service; Haig’s customer service might be life-saving.

Gordon Dossett — Vermont News & Media Haig’s No hall pass needed to rush 4566 Main St. over and eat these Tater Tots Manchester Center, VT 05255 and a Smashburger at Haig’s. haigsvt.com

Honeypie If burgers can be a spot for destination dining, Honeypie is it. And if you’re skiing or en route to Brattleboro, pull in.

Burgers are 2.5 ounces of a home ground short rib and chuck blend from the NorthEast Family Farm Collaborative: ground, weighed and shaped by hand. We ordered the O.G. ($9) — a double burger with melted American cheese, lettuce, tomato and a delicious spicy sauce, featuring Kewpie mayo and sambal ketchup. The menu does not call these smashburgers, but they taste like they are.

People! This was cheesy, beefy goodness on a potato bun. If food could transport, we’d be in orbit right now.

The house veggie patty ($11.25) uses chickpeas ground with onions, garlic and spices, accompanied by pickled onions, cabbage and beets, topped by a tzatziki sauce. Even to carnivores around the table, this was a tasty burger.

Gordon Dossett — Vermont News & Media

The Honeypie Veggieburger (left) and OG with fries create a destination dining experience. The house veggie patty uses chickpeas ground with onions, garlic and spices, accompanied by pickled onions, cabbage and beets, topped by a tzatziki sauce. Even to carnivores around the table, this was a tasty burger.

Fries ($5.25) closer to shoestring: excellent: crispy and light (not oily).

Extra: milkshakes (16 oz.: $8): creamy goodness (but the vanilla shake was lightly flavored) and, of course, honey pies.

Honeypie 8811 Vermont Route 30 Jamaica, VT 05343 orderathoneypie.com

8 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Madison Brewing Company Ground beef for Madison’s burgers comes from Ginsberg’s: an 8-ounce patty that is char-broiled and served on brioche or pretzel buns.

The Garlic Parm Burger ($17.99, including fries) features Bulliard’s Premium Cayenne Pepper Sauce, parsley, garlic and parmesan cheese, with balsamic glazed onions. Its spicy deliciousness nudged it from being an occasional special to taking a permanent place on the menu.

Big Mike’s Steak Burger ($17.99) features onion rings, A1 Steak sauce, bacon and cheddar cheese. Normally served on a pretzel roll, but ours came on a brioche bun (perfectly acceptable).

For the Veggie Burger ($14.99), the patty is a California burger (containing soybeans and kernels of corn) topped with vegan avocado aioli and a hint of lime juice.

Madison’s serves regular and truffle fries, and sweet potato fries. The homemade Russet potato chips were crispy and delicious.

Extra: Beer, of course. Try the Sucker Pond Blonde. (Nearby Sucker Pond, once the source of Bennington’s water, lends only its name to the beer, which complements the burgers well.)

Madison Brewing Company 428 Main St. Bennington, VT 05201 madisonbrewingco.com

The Raven’s Den The Raven’s Den is a steakhouse. Not surprisingly for the Raven’s Den burger ($22, $24 with cheese), the meat patty is the star, 8 ounces of ground brisket, porterhouse and certified Angus beef. Crisp red onions, lettuce and a juicy tomato play strong supporting roles. Biting through the firm bun — branded to hint at the Wild West — yields to the onions’ and lettuce’s crispiness and the steak’s smoky char-grilled goodness. Ah! Fries (included) are close to homestyle, thicker than shoestring, a balance of crispy

and meaty, dominated not by oiliness, but good potato flavor .

Extra: People may come for the turf (28day dry aged beef ), but return for the surf — the swordfish, tuna and other fresh fish from Earth and Sea. The Raven’s Den 844 Depot St. Manchester Center, VT 05255 ravensdensteakhouse.com

Seasons Sharing Haig’s address, but separate from its sister establishment, Seasons uses the same 80 lean/20 fat mix of beef from wholesaler Black River Meats for its burgers. (Sometimes it orders meat from Rhinehart’s in upstate New York or Henry’s in Bennington). Its 8-ounce cheeseburger ($17 with fries) is chargrilled, to a default rare, to showcase the meat’s juiciness, a decision approved by my tasting companions and me. (Obviously, if you don’t like a rare burger, Seasons will char grill to your choice.)

It offers a burger of the day ($23): on the day of our visit, a bacon and apple topped burger with sweet potato fries, accompanied by a sweet dipping sauce. Seasons also serves an Impossible Burger. All burgers are accompanied by housemade pickles, made with dill, vinegar and a hint of maple syrup —delicious. The beef burgers were especially tasty, the smoky flavor, the brioche bun, the cheddar cheese harmonizing happily.

Seasons 4566 Main St. Manchester Center, VT 05255 seasonsvt.com

Union Underground Union Underground, with locations in Manchester and now Bennington, serves Black River’s proprietary blend ground beef, char-grilled, served in a brioche bun.

We had the Build-a-Burger ($16: ours with cheddar, avocado and grilled onions) and the Smoke House Burger ($19), its signature burger.

Both burgers have nice smoke from the char-grilling. They come with lettuce and pickles (tomato and onions optional). The Smoke House burger blends the heat of pepper jack cheese and pickled jalapeños with a BBQ sauce, sweetened by maple syrup.

The veggie burger, made in-house, consists of black beans, quinoa, carrots and corn kernels, topped with local micro-greens, roasted peppers and in-house pickled onions. The taste was satisfying, but the burger didn’t want to hold together.

We also tried three fries. The regular fries and sweet potato fries were fine, but the standout was the truffle fries (well worth the extra $4). These began life as normal fries, but attained hall-of-fame status when tossed with grated parmesan and “the highest quality truffle oil” the chef could find and served with a luscious garlic aioli.

Extra: Twenty-four taps provide challenging choices for beer drinkers. Consider, for example, the BBCO Barista Double Coffee Porter, smooth, dark and full; or the Four Quarters Phaze IPA; or 3 Floyds’ Zombie Dust APA; or … an Altbier from Ten Bends. What about something from Weird Windows? Is it too late for the Von Trapp Oktoberfest? (Ok, I’ll stop now.)

Union Underground 4928 Main St. Manchester Center, VT 05255 & Union South 107 South St., Bennington, VT 05201 unionundergroundvt.com

Gordon Dossett — Vermont News & Media

The Raven’s Den brands its burgers to identify runaways. Capture one to savor its smoky, steaky goodness.

Gordon Dossett — Vermont News & Media

Seasons’ Burger of the Day recently was a bacon and apple topped burger with sweet potato fries.

Zoey’s Double Hex Zoey’s ground beef has come down from Burlington “since day 1,” forming the heart of some dozen burgers listed on the menu, including the Philly Cheese Burger, Barbeque Bacon Burger and Zoey’s Big Blue Burger.

Along with the cheeseburger ($13), we were compelled to try the Holy Moly Burger ($17), to see if it provoked us to say, “Holy Moly.” This burger, an Eiffel Tower of food, a Flying Wallenda act on a plate, features a burger, layered with cheese

Stewart Cairns Vermont News & Media correspondent

Union Underground, with locations in Manchester and now Bennington, serves Black River’s proprietary blend ground beef, char-grilled, served in a brioche bun. vermontcountry.com | 9

and coleslaw, stacked up with onion rings, its Piantedosi flour roll branded with “HEX,” kept upright by a steak knife stabbed into its top. What could we say but, “Holy moly?”

Stewart Cairns Vermont News & Media correspondent

Along with the cheeseburger, the tasting team was compelled to try the Holy Moly Burger at Zoey’s Double Hex in Manchester.

Since none of us has the jawspan of a T-Rex, we squished the burger down, rendering it highly edible. The burger’s tangy, not-tosweet coleslaw, played off the onion rings, the perfectly char-grilled beef and the bun to create some acrobatics off the plate and in our mouths.

Having made the poor strategic move of eating the Holy Moly Burger first, the cheeseburger was not as spectacular, but still, an excellent, juicy char-grilled burger.

Of Zoey’s two vegetarian burger options, we

~

Final words: As a public service, my intrepid team and I must call out the generally sad state of veggie burgers. I suppose restaurants get points for trying to accommodate pesky veggie people (and one of us is a quasi-veggie person). Still, mushy, soggy burgers that collapse in a heap or cardboard tasting wedges aren’t really gastronomical delights. (And one of us has a gripe about kernels of corn popping up like so many little teeth smiling back at us. Yes, she will be taking this up in therapy.)

The only veggie burger that stood out for flavor and texture was Honeypie’s veggie burger, and Zoey’s portobello option,

chose the portobello burger ($11), which had a pleasing smoky flavor, accompanied by a vinaigrette dressing.

Steak fries (included with the burgers) have a slight crispiness that yields to soft inner potatoness. If you prefer crunch, opt for the homemade potato chips.

Extra: Onions, served two ways as appetizers: yummy, crispy, sweet, fried onion strings with a chipotle aioli dip and French onion soup, topped with bread and swiss cheese.

Zoey’s Double Hex 1568 Depot St. Manchester Center, VT 05255 zoeys.com

too, was excellent. We see a marketing option here for some aspiring veggie chef.

If you have complaints about our choices here, write to: Gordon@Idontcare.com.

Sorry for the snarky suggestion (too many burgers).

Seriously, I would welcome comments, and we will seek to follow up on other outstanding burger places — either in Vermont Country magazine or other Vermont News & Media publications. Email me at: GDossett@manchesterjournal.com ~

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10 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Kristopher Radder — Vermont Country

Grateful Greens in Brattleboro grows micro-greens for restaurants around town. Grateful Greens uses creative, low impact, state-of-the-art indoor farming technology.

12 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Microgreens anytime of the year from Brattleboro's Grateful Greens

By Bob Audette Vermont Country

W

hatever the time of the year, you can get fresh greens at various locations across Southern Vermont thanks to Grateful Greens in Brattleboro.

Grateful Greens has been growing microgreens since 2019, sprouting up here in Brattleboro, first in an outdoor greenhouse, then to Grove Street and then The Stone Church before finding enough room to spread its roots at the Cotton Mill.

"Sunflowers are our main crop," said Ross Orsucci, operations manag-

"Sunflowers are our main crop... It's got an amazing crunch, the flavor is really wonderful and it complements a lot of different dishes very nicely. It's also incredibly high in protein."

Ross Orsucci, operations manager. er. The sunflowers can be found at the Brattleboro Food Co-op and the Monadnock Food Co-op in Keene, N.H. "It's got an amazing crunch, the flavor is really wonderful and it complements a lot of different dishes very nicely. It's also incredibly high in protein."

Microgreens aren't sprouts, which are grown in water. Microgreens are seedlings grown in soil in trays and stacked on metal racks in controlled rooms with bright, artificial sunlight and moist air.

Orsucci and his crew have 4,600 square feet of space in which they are vertically farming, among other things, sunflower, radish, and amaranth microgreens, as well as pea shoots.

According to "Microgreens: Assessment of Nutrient Concentrations," microgreens provide up to 40 percent more nutrients than do fully grown vegetables or herbs. They are packed with antioxidants and nutritional minerals.

"The yields are high, it's cost-effective to produce and it's incredibly nutritious," said Orsucci, who said he started growing microgreens for himself in 2017 when he hit 300 pounds and was looking for a way to lose weight, get healthy and increase the nutritional content of his diet.

vermontcountry.com | 13

Photos by Kristopher Radder — Vermont Country

Grateful Greens in Brattleboro grows micro-greens for restaurants around town. Grateful Greens uses creative, low-impact, state-of-theart indoor farming technology.

"And I used to hate vegetables. When I started growing my own, it blew my mind. I didn't know vegetables can be so good."

Orsucci, a 2012 graduate of Keene High School, started with Mighty Microgreens in Grafton, selling at the Brattleboro Area Farmers Market before partnering with Tom Smith, who recently became the majority investor.

Prior to Smith, Bob Johnson, founder of Omega Optical, was the majority investor.

Shortly after Smith became majority investor, he also invested in Boston Microgreens, which Oliver Homburg started in 2017 in his basement apartment with co-founder Matt Alto, now in South Boston and producing 10,000 pounds of produce a year with over 75 varieties of microgreens, most of it for restaurants in the metro area.

"We service about 50 restaurants all within a 5-mile area in the city," said Homburg. "The meat and potatoes of our operation is restaurants."

Grateful Greens has nine employees and Boston Microgreens has six. Smith

"We service about 50 restaurants all within a 5-mile area in the city.

The meat and potatoes of our operation is restaurants."

Oliver Homburg said he expects to be hiring people as the business grows.

In Brattleboro, the facility also grows cilantro, basil, dill, radish, mustard, arugula and broccoli in a proprietary mix of soil that includes Coast of Maine seed starter and Moo Start seed germinating mix.

"We don't add any nutrients to our feed water," said Orsucci. "All we need is soil and clean water and the microgreens get all their essential nutrients from the seed."

Locally, you can find Grateful Greens in restaurants in West Dover, Wilmington, Brattleboro, Manchester, Newfane, Bennington and Bellows Falls and in New Hampshire in Peterborough, Keene and Marlborough.

14 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Harrison Montgomery, farm worker at Grateful Greens in Brattleboro, sprays water on sunflower seeds that started germinating.

Grateful Greens microgreens are also available for purchase at a number of stores and restaurants in the tri-state region, including co-ops in Brattleboro and Putney and in Keene, N.H., Commons Sense in Bellows Falls, Farmhouse Market in Wilmington, New Morning Natural Foods in Manchester, Snow Mountain Market in West Dover and Londonderry Village Market, and at Walpole Grocer in New Hampshire. ~

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FOOD FOR THOUGHT WITH KAT

Getting to know our food

And how being good stewards of the land can help us eat better

By Katharine A. Jameson Vermont Country correspondent

W

e’ve been divided for a long time.

Since shortly after Europeans set foot on the land we now call “ours,” we seem to have found discord of one sort or another. We’re out of synch with each other, with our neighboring communities, with the Earth.

It hasn’t always been this way. Evidence suggests that members of the Abenaki Native American Indian tribes were here in Vermont (and elsewhere in New England) 11,000 to 13,000 years ago. During this time, they worked in harmony with all community members, which included humans, animals, plants, ancestors and spirits, to create what they now call forest gardens. Through careful cultivation practices, they grew abundant yields of wild food. Foods grew plentifully, providing animals with nourishment throughout the winter — grooming them for the day that they would present themselves to human members of the community for the taking. A perfect circle, so it seemed.

Growing up in Vermont, we studied local history and learned about figures like Calvin Coolidge, Ethan Allen and the Green Mountain Boys. We did science projects where we recreated the delicate ecosystems found across the state and

when we weren’t in school, we traipsed through the woods and listened to our elders talk of days of (more) dirt roads and penny candies at general stores.

status and now, along with reclaiming as much of their original land as possible, he has another goal: reintroducing indigenous foods into our broken food system.

One thing I never learned about, however, was the tale of the indigenous peoples native to Vermont.

“We’re asking our children to save the planet, right?” Chief Stevens asks me.

“Well, how do they save the planet if they don’t have an intimate relationship with the environment? They know how to do Facebook and Tik Tok, but do they know how to grow a tomato? You can do that on a balcony in New York City.”

Perhaps it was because of the racism the area Abenaki tribes experienced or maybe it was because they weren’t recognized as a Native American Indian tribe until 2011, but members of this community seem to struggle to hold onto their history as they piece back together swaths of land taken from them. (They were recently bequeathed 300 acres in Stowe from a benevolent neighbor, Molly Davies).

I meet Don Stevens, Chief of the Nulhegan Band of the Coosuk-Abenaki Nation in a most contemporary way — via Zoom. “Growing up, it wasn’t popular to be native.” Stevens tells of the hatred and discrimination his people experienced.

“Nobody should be afraid of their ethnicity or religion or their race.”

Nulhegan means “place where the wooden fish traps are” and is one of four recognized native tribes in Vermont.

Tracing his Nulhegan lineage on both sides, Chief Stevens got heavily involved in tribal politics in the mid-nineties. He worked diligently for the tribe’s acquired

Katharine A. Jameson — Vermont Country correspondent

Chief Don’s cornbread is a healthy recipe that uses corn meal, flour, buttermilk and other indigenous ingredients.

16 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Though no small task, Stevens discusses the onus that we pass to our children: quite literally saving the planet. As we are plunged into a combination of droughts, floods, fires and unprecedented storms, farmland is changing. The Chief points out that Vermont could find itself a main food producing hub if others are no longer able to do so. “It’s pretty common sense that you would need your children to carry on and be good stewards of the land if you want them to take care of it.

Or we’re going to eat out of a test tube. I don’t know which. I would much rather eat something that we can groom in the forest.”

Learning from the land Chief Stevens points out that it’s all in one’s perspective. He gives the example of dandelions. “You might look at them as a

weed, but I might look at them as a food source,” he explains, noting the wine and greens for which they’re used.

When Europeans arrived in what they later named Vermont, they saw the lush forest gardens Natives had fostered, but didn’t recognize that it had been cultivated. “The sophistication of the agriculture system was so high that people couldn’t see it at all. It just looked like abundant wild lands, but really they were so abundant because of our deep connection and long-term stewardship of them,” Abenaki tribal member, John Hunt describes in a new, short film posted to YouTube about Abenaki food systems.

What can we learn from these growth practices? Professor Tiana Baca of Sterling College explains in this film: “Nature doesn’t grow in monocrops.” She notes that Native people’s lush gardens maximized yields by companion planting crops like the three sisters. “The three sisters is a companion planting group of corn, beans and squash. They’re plants that grow together and support each other. The corn is growing up, it’s providing this living trellis. The beans use that to climb on. The beans are then fixing nitrogen and supporting the growth of the corn and then the squash plant kind of sprawls out and creates this living mulch.

All of them working together makes all of them produce better.”

Respect runs deep in the Abenaki tradition. From the elders and ancestors from whom they learn to the food and animals they consume, they bless the animals they dispatch with tobacco and hold sacred the chain of custody of each of their seeds.

“We have to have some foresight about it. Treating the land with respect and not looking at it always through our need, but as a collective community need. In the old days we used to look at community more than individual needs.” Stevens discusses the Native mentality that land, contrary to the European way, is to be shared by all creatures, not owned.

“There is hope,” Chief Stevens says.

“There is a way to reconnect and change the outcomes of what is happening. But the only way to do that is to put the effort, time and resources into connecting with us, the native people and others to try to remember that historical

knowledge of connection to our land, our animals and our wild food sources.

The forests and the wild foods sustained our people for thousands of years. Why would we not think it wouldn’t do that now?”

The Chief set out a few things we can all do to help save the planet.

Create a relationship to place More and more, we have distanced ourselves from nature. Learn about the place you live and get involved in promoting the overall health of the entire community — not just humans, but animals, trees — everything that lives in that environment. “When you have a close relationship with something” Chief Stevens tells me, “you tend to care more about it. You tend to foster it and you tend to want to make that a healthy relationship. If you don’t have that, you could care less sometimes of what happens because you’re not involved.”

Get growing We can grow a crop or two anywhere and can support forest and community gardens. We can all be stewards of the land. When developing land, Stevens suggests putting up a tree or plant that gives food. “Instead of planting a cedar hedge, why not plant elderberry or something edible?”

Take responsibility Wasting food is prevalent in a country where many people suffer food insecurity.

If food isn’t going to be eaten, shared or repurposed (the Chief gives the example of using bruised apples in a pie,) feed it to domestic or wild animals or use as compost. “We have to have some foresight about it,” the Chief explains. “Treating the land with respect and not looking at it always through our need, but as a collective community need. In the old days we used to look at community more than individual needs.”

Know where your food comes from Recently, my English sister recounted a story from long ago when she asked her young daughter if she knew where meat came from. “The Tesco” she responded.

Many of us have distanced ourselves from

our food sources. Attaching new names to meat like pork, beef or poultry really helps us forget that the meat we’re eating was once an animal. Knowing where our meat comes from and how it was treated during its life is a step in the right direction. In death, you ingest an animal’s life, whether that was a satisfactory life or one of misery.

“We’re respecting that animal and we’re respecting that life that we took with an offering [tobacco] and thanking them for the worthiness for having that food.

We don’t go out and kill a deer, the deer offers themselves to us if we’re worthy.

We wouldn’t see them if they didn’t want to offer themselves to us. It’s a reverse way of thinking, it’s a gratitude and a gift of receiving rather than the taking of something. It’s gratitude and it’s respect. And being thankful for that.”

Chief Don’s Cornbread Though he had a recipe for skunk, which may be a delicacy, we both agreed that corn bread was a safer bet. (He hasn’t worked up the courage to try the skunk recipe, either).

Ingredients 1½ cups corn meal ½ cup flour 1/3 cup sugar (I used ¼ cup) ½ teaspoon salt 4 teaspoons baking powder 1 egg 1 cup buttermilk (or 1 cup milk with 1 tablespoon white vinegar or lemon juice added and allowed to sit for 10 minutes) ¼ cup oil ¼ cup maple syrup Method Preheat oven to 400°F. Combine dry ingredients.

Fold in remaining ingredients. Mix. Fill lined muffin tins halfway full with batter and bake for about 17 minutes.

Watch the film To watch a new film highlighting local food systems by Vermont filmmaker Kevin Chap, visit youtube.com/@ wildfoodsnetwork and choose the video called “Abenaki Food Systems,” or visit tinyurl.com/2tpmuw2z. vermontcountry.com | 17

A taste of home Afghan woman bakes bread to sell at local co-ops

By Bill LeConey Vermont Country BRATTLEBORO — Vermont is much different than Afghanistan, but when Shaima Hussainzada Aslami is baking any of the delicious breads of her native land, she at least has a sense of familiarity.

“When I’m in our kitchen, I’m feeling I’m at my home,” Shaima said. “I have the joy, ability and energy to do it.”

And the local community is grateful, as well, to have the opportunity to purchase her naan, the traditional Afghan flatbread, or roht, a sweet bread spiced with cardamom, both packaged under the brand name TAZA (which means “fresh” in Arabic). Shaima, who came to this country nearly two years ago as a refugee with two of her sons, delivers the bread twice a week to the Brattleboro Food Co-op and once a week to the Putney Food Co-op.

Her son, Orfan, helps her with buying the ingredients, baking and delivering the product, and also translates for his mother at times. Another son, Aman, even while currently living in Germany, helps to get the word out on social media.

“After months of challenges and other problems of getting used to the American way of life and missing the traditional Afghan bread and dishes, my mom Shaima ... came up with the idea of baking Afghan naan (bread) at home,” Aman wrote recently in an Instagram post and shared by the Brattleboro Food Co-op. “Some of her friends and volunteers encouraged her to do it as a side hustle and introduced the Afghan naan to all of you.

We are thrilled with the kind of response we have been

Photos by Kristopher Radder — Vermont Country

Shaima Hussainzada Aslami, a refugee from Afghanistan living in Brattleboro, makes a fresh Taza bolani, or stuffed flatbread. She has teamed up with her sons to sell breads from their native country at local food co-ops. getting from those who on a regular basis buy our bread.”

In addition to making the naan and roht, Hussainzada bakes bolani, a stuffed, pan-fried flatbread filled with a mixture of potato mash and other ingredients. She also offers catering services, making traditional Afghan specialties for fellow refugee families or those interested in experiencing the country’s unique cuisine.

The idea sprang from her arrival in Brattleboro in early 2022, when the family lived with other refugee families on the campus of the School for International Training. Shaima and her sons had difficulty at first adjusting to Vermont: “The first time coming here at night, with the trees and the forests, it was very

18 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

for baking the breads and making the other Afghan foods.

An American friend named Jennifer first suggested to Shaima that there might be a market for her bread in the area.

“Jennifer came for breakfast, and she ate the bread and said, ‘Oh, it’s very good, why don’t you make it for selling? People like that and will buy that, you ought to try that.’”

Shaima Hussainzada Aslami, a refugee from Afghanistan living in Brattleboro, makes a fresh Taza bolani, or stuffed flatbread, on Tuesday. She teamed up with her son to sell breads from their native country at local food co-ops. dark, and I was afraid,” she said. “It’s very different. I thought we were alone in the forest.”

That changed when she started cooking for the other Afghan refugee families, who did not care much for the food they found here upon their arrival. World Learning and SIT partnered with the Ethiopian Community Development Council (ECDC) to welcome and help resettle more than 100 Afghans who fled their country during the Taliban takeover in 2021.

In March of 2022, the new and longtime Vermonters came together with friends and supporters at SIT for a celebration of Nowruz, a secular new year celebrated in Afghanistan, Iran, much of Central Asia, and beyond. Held during the vernal equinox, Nowruz — which means “new day” — celebrates rebirth and renewal.

Shaima was asked to cook traditional Afghan foods such as chicken and vegetable korma, lamb kofta kebabs, spinach and other dishes for the more than 150 Afghan refugees, community volunteers, government officials and other supporters who attended the celebration.

Shaima was hesitant at first, but she talked to the co-op managers and they agreed the breads would be a good fit for their stores. Sales were slow over the summer but have picked up this fall. TAZA breads have also been sold at both winter and summer farmers markets in the area. Shaima and her sons would like to expand the catering business or perhaps operate a “pop-up kitchen” or even open a restaurant.

“The ECDC gave my mother orders for Afghan families and other Muslim families that don’t eat American food, so she cooks and they take it for the newcomers until they are settled in their homes,” Orfan said. “It’s delicious food and very different from American food.”

But there are other concerns. Shaima misses her life in Afghanistan, where she had many family members nearby, and sometimes struggles with loneliness here. She also misses her daughter, Weeda, who is still in Afghanistan, and Shaima fears for her safety there. The Taliban government has been internationally condemned for restricting human rights in Afghanistan, including the rights of women and girls to work and to have an education.

“My family, we’re in three parts right now, and I hope my family can be together someplace,” she said. “My sons are safe, but my daughter is not safe in Afghanistan, and I am very afraid about that. She cannot go outside shopping when her husband is not with her. She was also a teacher but she is not working now. I miss her and my grandchildren.”

TAZA Afghan naan and roht can be purchased at the Brattleboro Food Co-op and Putney Food Co-op, and can be ordered directly through the Instagram page @tazabreadvt. com.

“That time I did not make the breads,” Shaima said. “But then I started cooking for the people who live at SIT, and that made it easier, it made me feel busy. They asked if I could make food for other people, and I said, ‘OK, that’s fine, I’m happy to make food for the people.’”

“Jennifer came for breakfast, and she ate the bread and said, ‘Oh, it’s very good, why don’t you make it for selling? People like that and will buy that, you ought to try that."

Many of the Afghan families eventually moved off campus and into communities throughout the area, enrolled their children in schools (Shaima’s youngest son is a high school student), and most have found employment in full-time jobs with benefits.

Shaima and her sons moved to an apartment building in the Esteyville section of Brattleboro, where she has a kitchen suitable

Orfan and Shaima Hussainzada Aslami, mother-son refugees from Afghanistan living in Brattleboro, teamed up to sell breads from their native country at local food co-ops. vermontcountry.com | 19

Sweet treats

Photo provided by Mother Myrick's customer submission

Photo provided by Barbara Bacchi

Some Valentine-themed cookie options from Vermont Moonlight Cookies in Shaftsbury.

Raspberry heart cookies, in this photo proudly submitted by a Mother Myrick's customer, are among your Valentine's Day options.

Kristopher Radder — Vermont Country

Some of the romantic desserts on sale at the Vermont Country Deli.

If you need a Valentine's Day gift, or if you just have a sweet tooth, Southern Vt. has you covered

By Bob Audette Vermont Country

W

hatever treat your Valentine might have a sweet tooth for — cookies, cake, pastries or chocolate — Southern Vermont has what Cupid ordered.

Vermont Country Deli "Chocolate-covered strawberries are always a big hit," said Christine Meyer, store manager at Vermont Country Deli on Western Avenue in Brattleboro. "We like to do them with a little white and black tuxedo."

20 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Along with the regular items the store offers, like carrot cake, cannolis, cookies, tarts and maple candy, Vermont Country Deli's bakers are serving up Valentine's Day specials with marzipan or fondant flowers, and chocolate heart flourishes, said Meyer.

"She's working with Abigail but also focusing on cake production," said Meyer. "She does specialty wedding cakes, custom cakes, cupcake orders, and she is also offering cupcakes next door at the Vermont Country Deli Market."

Kristopher Radder — Vermont Country

Britni Christiansen, operator of Top Tier Bakery out of the Vermont Country Deli, prepares some Valentine’s Day cookies.

"We get a lot of people looking for our Chocolate Mousse Bombes," said Abigail Haskell, pastry chef. "They are a gluten-free chocolate mousse dome covered in chocolate ganache. Very decadent, and perfect for Valentines Day." Haskell said for Valentine's Day treats she also likes to make the Deli's Genoise Heart Cakes.

"They are a very simple vanilla cake layered with fresh raspberries and Grand Marnier whipped cream and finished with a dusting of powdered sugar," she said. "I make them oversized, so it's just enough to share with a loved one."

Vermont Country Deli has expanded its sweet offerings through a partnership with Britni Christiansen, a gourmet cupcake maker who opened Top Tier Baking Company in Guilford in 2014.

Meyer said because everything at the deli is made from scratch, folks hoping to serve a special sweet treat to their loved one should order two to three days in advance by stopping in, calling 802-257-9254, or emailing cdmeyer@ vermontcountrydeli.com.

❤❤❤❤❤❤❤❤❤❤❤❤ Vermont Moonlight Cookies

A view of Mother Myrick's around Valentine's Day.

At Mother Myrick's Confectionary in Manchester, they're making their famous buttercrunch and extra batches of their raspberry almond heart shortbread cookies for Valentine's Day. "My husband, Ron (Mancini), started the business in 1977 as a little fudge pop-up shop in the summer," said Jacki Baker. "It never ended. It just kept on going."

Ron, who is also known locally as "the fudge man," is 81 and Jacki is 75.

When asked what keeps them going in the business, Jacki had a one-word answer.

In Shaftsbury, Barbara Bacchi has been making cookies at Vermont Moonlight Cookies for 20 years, though she started out on her sweet path with a Miro cookie press in 1960, when when she was just 12 years old.

She came to Vermont in the 1970s and was laid off from her publishing job in 2003, and over the years, she made holiday cookies for friends and family.

"So, here I was and I had no job and I watched a little too much Food network and saw all these little companies and I said I can do that," said Bacchi.

She began hand-cutting cookies with Vermont themes, using quality local ingredients with whimsical names and shapes that pay homage to the Green Mountain State.

Prior to the COVID-19 pandemic, Bacchi had a storefront and a bakeshop and was selling her cookies to farmers markets and co-ops around the region.

She now bakes out of her home.

"For Valentine's Day, I do brownies, raspberry shortbread with Callebaut chocolate, almond linzers with raspberry jam from Sidehill Farm in Westminster and vanilla and chocolate cut-out hearts filled with fudge," said Bacchi. "I use caramel a lot."

Photo provided by Jacki Baker

Mother Myrick's Confectionary

To get on a mailing list and learn what she is baking at any given time or to place an order, visit vermontmoonlightcookies.com/collections/cookies.

Photo provided by Mother Myrick’s staff

Caramel hearts, shown in this photo taken by a former Mother Myrick’s staff member, are among your options this Valentine's Day. "Chocolate," she said. "But, really, we're retail animals. Even though we have mail order, having a shop gives us the ability to stay in touch with our customers. Ron has been on a first-name basis with many of them for years."

Also popular, and not just on Valentine's Day, is Mother Myrick's signature Lemon LuLu cake, their gingersnap cookies, a box of chocolates, and, of course, fudge.

"We can make special order heartshaped cakes of several varieties," said Jacki.

To see what Mother Myrick's has to offer or to place an order, visit mothermyricks-store.com.

vermontcountry.com | 21

Keeping a tradition affordable Get started on skis at Living Memorial hill

Forest Jade, an instructor at Mount Snow, helps a student with snowboarding at Living Memorial Park in Brattleboro Text and photos by Kristopher Radder, Vermont Country in January 2023.

BRATTLEBORO — A classic T-bar lift in a picturesque Vermont setting, the sounds of laughter and the "swooshing" of people going downhill can be heard going well into the night.

Richard Bristol, of Dummerston, gets a lift ticket for his son, Charlie, at Living Memorial Park in Brattleboro in January 2023.

The glow coming from the lights at Living Memorial Park’s ski hill, the hill helps break some of the seasonal gloom with affordable family fun. A great place for families to learn to ski or snowboard before hitting the bigger snow slopes of Vermont.

“Every $5 we earn for lift tickets directly supports making our small volunteer operation better,” said Zach Rounds, vice president of the Living Memorial Park Snow Sports Inc. “Each year as big mountains raise their prices, we see an increase in volume” People ski or snowboard down the Brattleboro Ski Hill at Living Memorial Park in January 2023.

Mount Snow instructors help area children learn how to either ski or snowboard at the ski hill at Living Memorial Park in Brattleboro in January 2023.

Rounds added that for children or adults that are just getting started on skis or a snowboard, the size of the area and the day ticket price make it perfect to learn.

With quality snowmaking and grooming operations, when Mother Nature doesn’t cooperate with snowfall, it can stay open and keep the sport affordable for the region.

A person goes off the rail board while skiing at the terrain park at Living Memorial Park, in Brattleboro, in February 2021.

22 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Toren Putzel, 12, of Westmoreland, N.H., gets some air while snowboarding at the Brattleboro Ski Hill at Living Memorial Park in January 2023.

Children compete at the Junior Olympics Downhill Ski Races at Living Memorial Park in February 2023.

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Wedding Guide 2024

Make the most of your pre-marital plans with the following information and ideas.

Photo courtesy of Meaghan Fagley Photography

Some places to pop the question Photos by Danielle M. Crosier — Vermont Country

Wedding Guide

The unique symbolism of a vintage or antique engagement ring is that it has already experienced at least one love story, if not more.

Consider writing the next chapter of your love story in Southern Vermont

By Danielle M. Crosier Vermont Country

“We love the things we love for what they are.” — Robert Frost Planning a marriage proposal is an entirely personal event. It is a reflection of who you are, how well you know your significant other, and how you want to spend your time together. It holds meaning, and is symbolic.

Although there are many special ideas for popping the question, here are a few special ideas themed on the charm and whimsy of Southern Vermont.

Something old, something new Looking for an engagement ring?

Take a road trip through Southern Vermont and browse through the

numerous antique and estate jewelers.

Or, work with one of the region's talented fine jewelers to make something completely new, designed especially for you.

“It’s just the element of surprise, you know?

When a guy makes a plan, has her taste in mind — has either a custom piece made or finds something that’s right up the alley of what she’d be looking for — and pops the question.”

Timothy Powden

26 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

The symbolism of a vintage or antique engagement ring is that it has already experienced at least one love story, if not more. A vintage ring, for example, is typically older than 20 years — while an antique ring has a history of 100 or more years. An estate ring simply means that the ring is secondhand, regardless of age or wear.

“We’ve been here since 1948,” said Timothy Powden, graduate gemologist, seventh-generation jeweler, and owner of McWayne’s Jewelers in Manchester, now in its 75th anniversary year.

“Our estate jewelry is sourced from our customers,” said Powden of the shop's extensive collection of vintage and antique rings. McWayne’s Jewelers also offers new, one-of-a kind designs.

“We do custom work. We can build

anything. It’s a question of the pocketbook and the imagination. Those are, you know, the only two limiting factors.”

When asked if he possibly has a favorite engagement story, Powden can’t pick.

“It’s just the element of surprise, you know? When a guy makes a plan, has her taste in mind — has either a custom piece made or finds something that’s right up the alley of what she’d be looking for — and pops the question.”

Trends come and trends go, and the personal nature of jewelry is a reflection of the owner. So, proposing with a diamond engagement ring may not be exactly what you’re after.

“People aren’t just looking for diamonds anymore. No, no. It’s opals.

It’s sapphires. It’s pearls. It’s anything they like. And, you know what? Not until this last century was the diamond an engagement ring,” she said.

“You either got what your birthstone was or something from the groom’s family — a jewel that was set into a ring. It was rarely a diamond. Sometimes they didn’t even have a ring; sometimes it was a lavalier.”

Scott Austin, director of operations and co-owner of Northshire Bookstore in Manchester, agreed.

“We fully support the creativity, magic, and spontaneity involved in asking that special someone that special question, and we’re happy to even be a small part of the lifelong memories created by our guests.”

The selection of independent bookshops in Southern Vermont is as varied as their contents.

McWayne Jewelers in Manchester offers a fine selection of estate rings, antique and vintage.

Everyone’s Books in Brattleboro, which offers a spectacularly diverse mix of fiction and nonfiction books, stickers, posters, clothing, and more, focuses its efforts on bringing social activism, environmentalism, and sustainability to the experience.

Bartleby’s Books in Wilmington, in the sweet little downtown shopping and dining area of Wilmington, specializes in quirky cards, fun games, curios, and books in a wide range of genres. Upstairs, lies a quaint (and most comfortable) seating area, more books, and a gallery that hosts the works of local artists.

There’s something incredibly intimate about a bookstore, and choosing to propose in one of Southern Vermont’s eclectic independent bookstores might just help turn the page to the start of the next chapter in your love story.

The Bennington Bookshop in Bennington, having established itself in 1928, has a claim to fame as the oldest independent bookstore in the state. The shop profiles bestsellers, reference books, comic and graphic novels, game and activity books, and cards.

Whether it’s tucking a "will you marry me?" bookmark inside the pages of a special book or arranging to hide your personal love story among the shelves, Southern Vermont’s

Northshire Bookstore in Manchester is not just a bookstore, although they pride themselves on

The setting to start the next chapter in your personal love story

their massive, multi-story collection of over 300,000 books (and access to over 10 million books online).

The family owned and operated business also sells local and global artisan-made crafts, stationary, vinyl records, rare used books and reference materials, and hosts author events and reading groups.

Wedding Guide

Main Street Antiques in Bennington, which hosts 16 different dealers, has cases of estate jewelry throughout the store. Shauna Del Prete, managing partner, knows a lot about the history of jewelry as a means of proposal.

booksellers are sure to welcome a bookshop proposal.

When it comes to bookstores, Southern Vermont offers a variety of possible locations.

“We at Everyone’s Books believe there’s nowhere better to start your story together than your local

Main Street Antiques in Bennington hosts 16 different vendors, many of whom offer estate jewelry. vermontcountry.com | 27

bookstore,” said Red Durkin, the new owner of Everyone’s Books.

“Whether it’s the smell of the paper and ink emanating from the seemingly endless supply of books, or the sounds of the old hardwood floors that lead to the various nooks and crannies, it’s no surprise that some lucky folks have and will continue to choose indie bookstores such as ours as their proposal venue,” agreed Austin.

Pining for the apple of your eye on the Robert Frost Trail Robert Frost planted two types of trees at his estate in South Shaftsbury: fruit-bearing apple trees and red pines.

Wedding Guide

Robert Frost, Vermont’s first poet laureate, lived for a time in the stone house in South Shaftsbury where he aspired to become an apple farmer.

While his ambitions of farming were never fully realized, remnants of his apple trees remain.

Just behind his house, the gnarled and gray stump of one of these rises above the grassy field. Below it, rests a sign that reads, “Poetry Trail,” with an arrow pointing toward a path, nestled among a grove of trees. Wandering through this path, visitors will be able to read a few selected fragments of Frost’s poems. But this is not the Robert Frost Trail.

The entrance to the 2-mile long Robert Frost Trail lies just to the left of the entrance to the estate. It has its own free parking, is open year-round, and the entrance to the trail is clearly marked. At the start of the trail, hikers will pass beneath and alongside the few remaining living apple trees and the red pines planted by Frost and his son, Carol.

The trail meanders gently through the woods toward Lake Paran, offering hikers stunning views along the way. There are numerous sites suitable for a proposal, including a wooden bridge with benches, which is near the halfway point of the hike.

The sign for Poetry Trail is posted at the base of an old gnarled stump of an apple tree that once stood behind Robert Frost's stone house in Shaftsbury.

The trail is posted with signs and, echoing the sentiments of his famous poem, it has two paths that diverge in the yellow wood. Hikers need not fear, as both paths lead to the same destination — the north shore of Lake Paran.

“Whose woods these are I think I know. His house is in the village, though; He will not see me stopping here, To watch his woods fill up with snow,” Frost wrote while living at the stone house in Shaftsbury. “The woods are lovely, dark and deep. But I have promises to keep, and miles to go before I sleep.”

A romantic at heart, Frost would no doubt be pleased to know that love still blossoms in the woods behind his beloved home. “Suddenly, quietly, you realize that — from this moment forth — you will no longer walk through this life alone. Like a new sun this awareness arises within you, freeing you from fear, opening your life. It is the beginning of love, and the end of all that came before,” he wrote.

No cold feet at Riley Rink Riley Rink at Hunter Park in Manchester is part of the larger Northshire Civic Center facility.

“We have the rink, which is also a turf complex during the spring and then an event venue during the summer and fall before we put the ice in.

But, on the other side of the property is the Hunter Park Fields, and that actually is a rentable wedding venue,” explained Joe Ferguson, programs coordinator at the rink. “It’s just a few minutes walk from the rink.”

28 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

It is home to the National Hockey Association’s Northshire Bulldogs.

It’s also the region’s only Olympic-sized ice rink.

“I feel like there are a lot of couples that are into hockey here. So, if they were to play pickup hockey or something,” he said, “Any of our leagues or pickup programs would be willing to help get something like that sorted on the ice."

In the holiday season, he suggests proposing during a public skate.

“The place is just packed with people,” Ferguson continued. “There are a lot of out-of-staters that come, especially when the mountains don’t have snow. People will come down here to do something fun.

“If someone reached out, we could at least give them a schedule of when there’s going to be ice time available — if they wanted to do a private rental or if they wanted to come to a public skate. When people do public skate, center ice is pretty much always open — so, if they want to propose on the Bulldog, you know …

On-ice proposals have to happen between the second week of October and the first week of March, Ferguson said. “After that, it’s just turf or event space.”

If Southern Vermont holds meaning for you and your intended, reach out to some of the local business owners — especially if the location has personal significance to your relationship or aspirations.

They’re sure to welcome you.

Wedding Guide

©Esteban Gil Photography

Manchester, Vermont

Wedding Guide

An idyllic wedding destination

Samm Blake Photography

Grimmke – Kearney – Hannah Photography

SVAC – Hannah Photography

By Jennifer Brandt, Vermont Country correspondent

The Manchester, Vermont, area is one of the most romantic locations for your dream wedding or other life celebration, no matter the season.

Manchester, Vermont is one of the most bucolic locations for your dream wedding or other special life celebration, any time of year.

Whether it’s the beauty of the snow-capped mountaintops, the blossoming springtime flowers, the verdant summer scenery, or the striking fall color displays it is the go-to destination for happy couples in any season.

The warm community, natural beauty, and rich history make us a great choice for wedding festivities, elopements, minimoons, and all your important life events! Its’ the perfect backdrop due to its stunning natural? and inspirational beauty. Nestled in the valley between the Green and Taconic Mountain ranges, it offers a wealth of extremely distinctive venues, including boutique hotels, mansions from the turn of the century, and historic rustic barns. The Manchester, VT area, is ready to welcome you and host any event—a large, opulent gathering, a themed party, or a romantic retreat for two.

FINDING THE PERFECT VENUE

The Equinox Resort and Southern Vermont Arts Center offer something for everyone.

Equinox Golf Resort & Spa, 3567 Main St., Manchester Southern Vermont Arts Center, 860 SVAC Drive, Manchester Imagine exchanging vows in one of America's most romantic The Southern Vermont Arts Center (SVAC) is the perfect and historic venues, surrounded by spectacular mountain views, destination for couples seeking a unique and memorable venue. lush gardens, and timeless architecture. Dreams become reality at This 103-acre campus offers spectacular mountain views, exquisite The Equinox Golf Resort and Spa in historic Manchester Village, landscaping and versatile event spaces. committed to providing an all-inclusive experience. Say goodbye to SVAC's rich history, dating back to its establishment in 1916, wedding planning stress: The Equinox is the quintessential venue adds charm to every celebration. With art galleries, a sculpture for every aspect of your wedding needs. park and a National Register of Historic Places listing, SVAC offers From arranging guest rooms and coordinating rehearsal a picturesque canvas for couples to create unforgettable wedding celebrations to crafting pre-wedding adventures, orchestrating the moments. Whether planning a themed buffet, cocktail hour, or a ceremony and reception, and hosting a post-nuptial brunch, The grand celebration on the expansive back lawn, SVAC's diverse Equinox ensures that every aspect of your wedding experience is spaces and breathtaking surroundings ensure a truly special experience for all. seamless and unforgettable.

30 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

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GIFT GIVING

Manchester is a shoppers' paradise for locals and visitors with an abundance of locally owned boutiques, designer outlets, art and artisan galleries, specialty food stores and so much more.

You can purchase unique gifts that are created in Vermont just for yourself, your significant other, the bridal party, wedding guests or the happy couple.

Provided by Judi McCormick Jewelry

Judi McCormick Jewelry.

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Provided by JK Adams

Provided by Danforth Pewters

Mystic Restaurant and Bar 4928 Main St., Manchester Center Mystic Restaurant and Bar is more than just a restaurant; it's a family that extends a warm welcome to all patrons. The ambiance is carefully curated to offer a culinary experience inspired by simple and honest cooking principles.

Each dish tells a story of culinary expertise and a commitment to excellence. Whether you choose handmade pasta, locally sourced ingredients or visually artful dishes, Mystic ensures a feast for the senses. Their mixologist believes in fresh squeezed juices and house made syrups that make their craft cocktails and mocktails unique and memorable

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Judi McCormick Jewelry Judi McCormick’s foray into the design realm took a turn when she found herself in New York City, crafting fabrics for the legendary Halston, a trailblazer known for innovative textiles. Her repertoire expanded to include a line of high-end sweaters combining luxurious yarns with hand-dyed ribbons. Her love for jewelry was first kindled here, as semi-precious gemstone buttons became the hallmark of her sweaters.

Judi's commitment to ethical and sustainable practices is not just a business strategy but a responsibility to Mother Earth and her discerning clientele. Judi weaves sustainability into the fabric of her creations, which has taken her on a global quest. In Judi's world, every piece of jewelry tells a story of elegance, ethics, and the everlasting beauty found on our planet. Every single piece is handcrafted in VT and a one-of-a-kind keepsake.

Danforth Pewter Danforth Pewter's a haven where uniquely crafted wedding gifts await. Danforth Pewter's mission is to craft heirlooms that transcend generations. Danforth Pewter is a beacon of personalized craftsmanship in a world dominated by mass-produced metalwork.

Every item, from oil lamps and tumblers to ornaments and jewelry, is meticulously created by artisans who undergo over two years of apprenticeship, ensuring that each piece reflects the pride and passion invested in its creation.

The newly opened outpost in Manchester Center invites you to explore a range of finely crafted gifts, each a testament to the dedication and artistry of Vermont's local community. Choose Danforth Pewter for wedding gifts that blend authenticity, tradition and timeless beauty — a celebration of handcrafted excellence that will be cherished for years.

JK Adams Nestled inside Danforth Pewter, you can find another artisanal shop, JK Adams. They have been synonymous with American-made excellence since 1944, bringing an exquisite range of handcrafted wood products, beyond mere kitchen essentials, that will become cherished heirlooms guaranteed for life.

Rooted in the belief that the kitchen is the heart of the home, JK Adams crafts high-quality, sustainably harvested North American hardwood products in Dorset. A second-generation family-owned business, their legacy is embodied in employees who take pride in producing enduring, functional boards, bowls and serving pieces.

When you choose JK Adams for wedding gifts, you embrace enduring craftsmanship and contribute to a legacy of responsible stewardship of the forest and support for rural economies—elevate your wedding gifts that will leave a lasting impression for future generations.

DINING IN STYLE

Here are some places where love, food and ambiance converge. Through skillful cooking, welcoming ambiance and genuine warmth, these family-run establishments create an ideal setting for smaller wedding gatherings, farewell brunches, rehearsal dinners, and guest dinners.

Provided by Mystic Restaurant

Provided by Ravens Den

Raven's Den Steakhouse and Taproom 1844 Depot St., Manchester Center In the picturesque town of Manchester lies a culinary haven that goes beyond being just a restaurant – it's a testament to the love story of Nancy and Ed St.Onge and a celebration of good food, fine wine and the warm ambiance created by a blend of rustic and industrial aesthetics.

Ed St.Onge, with his Executive Chef Certification and extensive experience in the culinary world, is the creative force behind Raven's Den's kitchen. His fine dining background, honed at prestigious establishments like Top Notch Resort and Spa in Stowe, adds a touch of sophistication to the menu.

Social House 1716 Depot St., Manchester Center This stylish Manchester restaurant offers Mediterranean-inspired cuisine, sharing choices and family-style dining options.

Since their menu often changes to reflect what's fresh from the market, this eatery is perfect for food lovers looking to savor the freshest local ingredients. With two private dining rooms, a wellequipped bar and seasonal outdoor dining, the restaurant offers flexible space for your next intimate night out or special event.

vermontcountry.com | 31

THERE'S MORE ...

Still,many more dining options are available to experience all of what the Manchester, VT, area has to offer. Using locally sourced and produced products to create their menus, the combined thirty area restaurants, bars and cafes are ready to offer you and your guests fantastic dining experiences, even between events.

FUN AND GAMES

Playing for keeps at Pastime Pinball 4802 Main St., Manchester Center There is no better way to celebrate before, during or after your nuptials than at Pastime Pinball! Imagine a celebration with charming bells and chimes of vintage electromechanical games as you go through pinball history. Whether you do a traditional bachelor/ bachelorette or a Jack and Jill celebration, Pastime Pinball has you covered with games and libations galore.

During your pre-wedding celebration evening with close friends,

you can delight your guests with nachos that feature Vermont’s Cabot Cheddar. From Fiddlehead to Von Trapp Brewery's beer, the beverage selection is a journey through Vermont's brewing traditions.

For those who don’t imbibe, creative non-alcoholic options are available as well. Pastime Pinball invites you to hang out in an environment where you can let loose and relive some childhood memories before embarking on the most memorable day of your life.

To learn more about these incredible places, and even more magical destinations in the Manchester area, visit manchestervermont. com.

Wedding Guide

We want your wedding to be everything you have ever imagined!

Let the staff at Shear Designs help make that possible.

Please talk to a stylist to get started planning your big day with us or email sheardesignshairstuido@aol Your one stop wedding shop.

Hair, skin, nails, tanning, lashes.

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Our trailer adds a unique and elegant bartending experience to any party.

It’s the perfect addition to weddings, private events, or corporate functions!

We take event bookings all year long!

Discounts will be made for midweek bookings.

Each event is unique please contact us for a customized quote!

802-258-0529 | Blondenboozy7@gmail.com www.blondenboozy.com 32 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

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Mount Anthony Country Club is nestled in picture perfect historic Old Bennington with spectacular views of the Vermont Landscape. We host intimate elopements, beautiful ceremonies and celebrations for up to 150 guests. Our full service catering and event planning staff is ready to help you plan your dream wedding.

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Embracing winter's delights

Kristopher Radder — Vermont Country

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Alan Rechetelo, a ski instructor at Stratton Mountain Resort, helps Jennifer Brandt learn how to ski.

Kristopher Radder — Vermont Country

Alan Rechetelo, a ski instructor at Stratton Mountain Resort, talks about proper footing while helping Jennifer Brandt learn to ski.

Photo provided by Zachary Gould via Stratton Mountain

Stratton Mountain continues to evolve with modern amenities, welcoming a new climbing gym and more.

A guide to Stratton Mountain's diverse offerings

By Jennifer Brandt Vermont Country correspondent

STRATTON — Nestled in the rolling hills of Southern Vermont, Stratton Mountain is a premier skiing and snowboarding destination and a haven for those seeking a complete winter experience.

An excellent spot for locals and visitors alike, Stratton, even outside skiing and snowboarding, appeals to all abilities and interests.

Beyond the slopes, the mountain offers a vibrant village and an array of activities catering to diverse interests. Let’s delve into the features that make Stratton Mountain a year-round community, exploring everything from the newly introduced climbing gym to the winter legacy of Homesick.

A winter wonderland beyond skiing and riding

Stratton Mountain has redefined the winter experience by providing a plethora of activities for individuals and families alike. Regardless if you are an avid skier, a first-time snowboarder, or someone looking to explore alternative winter pursuits, the mountain offers something for everyone.

Whether you are into indoor or outdoor activities, Stratton covers everything from snowshoeing, Nordic skiing and fat tire biking in the Nordic Center, to shopping, dining and ice skating on the commons.

The village comes alive with the warmth of fire pits, camaraderie and shared stories.

Stratton is also home to the Grizzly’s

~

at the Base Lodge, which won most beautifully designed bar in Vermont from Architectural Digest among other apres ski accolades.

A glimpse into the past

Established in 1961, Stratton Mountain quickly evolved into more than just a ski resort. It became a winter home for families, with chalets, a chapel of the snows and entertainment in the base lodge. The sense of community flourished, leading to four generations of families making Stratton their cherished winter destination.

What began as a ski resort in the 1960s transformed into a year-round community, embracing the hidden charms of Vermont's secret summer season.---

Legacy of HOMESICK

HOMESICK, held this season on March 22nd, 2024, pays homage to the roots of snowboarding at Stratton, started by legendary photographer Gary Land of East Street Archives. Riders from the 1990s return with their families, bridging the legacy of the past and the vibrant present. As we approach the 40th anniversary of snowboarding

at Stratton, Homesick celebrates the mountain's rich history, intertwining the past with the present.

Tricia Byrnes grew up as a “weekend warrior” coming up from Greenwich, Connecticut, to a family home on Quarter Mile Road in Stratton, Vermont. She first learned to ski but was quickly converted to

34 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

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Year-round community and summer revelations

Stratton Mountain's charm extends well beyond winter, with summer unveiling different attractions. The golf course, designed by Geoffrey Cornish, and downhill mountain biking and hiking opportunities showcase the diverse outdoor experiences available. The village transforms into a peaceful retreat, offering residents and visitors alike a chance to appreciate the beauty of Vermont in a serene and spacious setting.

Another reason to come to Stratton in the warmer season is love.

Stratton has its own wedding chapel and a history of hosting breathtaking weddings.

Photo provided by Zachary Gould via Stratton Mountain

Children take snowboarding lessons at Stratton Mountain.

New additions: Climbing gym and health & fitness center

Stratton Mountain continues to evolve with modern amenities, welcoming a new climbing gym and a Training and Fitness Center where you can indulge in an apres ski massage, floating yoga, saunas and a heated pool in addition to the fitness room. These additions cater to those seeking indoor activities, providing a balance to outdoor winter adventures. The village atmosphere is enriched with diverse dining options, including a new restaurant, Carve, that opened its doors this year and offers a luxury steakhouse experience.

A leader of sustainability, Stratton Mountain has invested in cutting-edge snowmaking technology. In 2023, Stratton snowmaking teams installed 48 HKD SV10 R5 tower guns, replacing older, less efficient equipment. Energy-efficient snow guns have accelerated the snowmaking process and reduced water consumption, aligning with Stratton’s dedication to a consistent and reliable winter experience.

In 2021, Stratton signed on to a 20-year agreement to purchase energy produced by a new solar array in nearby Wallingford. Today, Stratton is among the leading Vermont ski areas in solar energy production.

Come visit today or anytime of year

Stratton Mountain stands as a testament to the evolving dynamics of winter recreation. Beyond its iconic slopes, the mountain has carved a niche for itself as a year-round destination, offering everyone a diverse range of activities and experiences. As we explore the village, the legacy of HOMESICK, and the latest additions, it becomes clear that Stratton Mountain isn't just a ski resort — but a thriving community that embraces the essence of winter in all its forms.

Wedding Guide

snowboarding, which was then in its early days. This is what she said about that time at Stratton Mountain: “The US Open (was) over there on the trail now called East Byrnes Side, and that's named after my brother. And so there are layers and the history of that place, of learning and becoming a snowboarder. ...

“If you were snowboarding and saw someone snowboard, you'd be like, 'oh, my. God.' There's my new friend. We're going to be homies.

Because you're the only weirdos that are out there doing this thing.

You somehow were magnetically drawn to each other, so there was this undercurrent and a real family vibe from the crew. We just grew up together with snowboarding and with each other. Strat has the best backdrop for us. When you're young, you feel this sense of freedom you don't get anywhere else. The mountain just felt like you're really venturing on your own or with your crew.

“All of Stratton meant so much to people, and the US Open really meant so much to people in those early days. And this group of snowboarders is really hungry for that connection again, I think. And it was so cool to see everyone kind of coming home to snowboarding or at least the snowboarding ethos.”

Future-forward snowmaking and sustainability

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Winter learning experiences

Stratton Mountain introduces three new magic carpet lifts and a redesigned learning area for those eager to take lessons and enhance their skills on the slopes. With expert instructors and newly redesigned learning spaces, even beginners can embark on a journey to discover the joy of winter sports. The commitment to creating a supportive environment by offering group and private lessons is evident, making skiing and snowboarding accessible to all ages.

The author of this article was lucky enough to experience a lesson firsthand. The entire staff was courteous, efficient and professional, and the expert ski instructor, Alan, ensured that this wary skier could conquer lifts on my first day of lessons!

The beautiful thing about Stratton is the variety of terrain offered.

Even novice skiers and snowboarders can enjoy the entire mountain, as even the easiest trails are accessible from the top of the mountain.

For those more seasoned riders, Stratton has you covered there, too, with more challenging trails and glades all across the mountain.

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Charlie Jarras cjarras@yahoo.com 802-463-1595

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Crafting unforgettable wedding experiences

A journey through Vermont's hidden gem

By Jennifer Brandt, Vermont Country correspondent

Wedding Guide

Nestled in the picturesque landscapes of Vermont, a gem awaits couples seeking a wedding experience that transcends the ordinary.

Steeped in history (originally a working sawmill for Dover, Vermont) and adorned with rustic charm, Farm Road Estate is a versatile haven for all wedding festivities. This venue promises a seamless blend of elegance and Vermont's natural beauty, from rehearsal dinners and the ceremony to the grand reception and late-night after parties.

What sets Farm Road Estate apart is its diverse array of spaces, each offering a unique ambiance. The Historic Great Room, with its exposed beams and warm tones, transforms into an exquisite reception area accommodating up to 120 guests. The expansive seasonal event space unfolds for larger gatherings, providing 7,200 square feet of possibilities and hosting up to 350 attendees. The venue's thoughtful design encourages couples to curate a wedding weekend that meanders through different enchanting spaces, ensuring each moment is distinctive.

Not only is the property breathtaking, but it's award-winning as well. From the Knots Best of Weddings award for the past two years to the Couples Choice Award from Wedding Wire, otography and most h P o L e ti ided by Ka di- recently, Photo prov art is its Estate ap g a unique the Wine d a o R ts Farm offerin Spectator's What se ces, each a p s f o y a r Award of r a e s ver Excellence 2023, . e c n ia b am the Southern Vermont Deerfield Valley Chamber of Commerce Business of the Year Award. You can be assured of the exceptional service of this fully vetted property.

At the heart of the Farm Road experience is its culinary excellence, led by the talented Chef Christopher Lauinger, who helms the Sawmill Bar and Table restaurant. With a focus on farm-to-table and sourcing local Vermont produce, the menu reflects a commitment to freshness and flavor. The venue's own garden and maple syrup project contribute to a unique culinary offering, promising a Vermont-infused dining experience. From customized cocktails to signature drinks and themed dinners, The Sawmill embraces the opportunity to create a culinary journey tailored to each couple's taste.

Farm Road Estate stands as a testament to full-service wedding planning. Beyond the culinary delights, the venue offers a range of services that go beyond the wedding day. From drop-off lunch platters for bridal parties getting ready to farewell brunches, the team

at Farm Road ensures every detail is attended to. Special Events Director Taylor Miller acts as the venue coordinator, a valuable inclusion to assist in planning and coordinating logistics, allowPhoto provided by Abigail Jean Photography ing couples to Vermon t's changing seasons pla y a pivotal relax and savor role in shaping the wedding every moment experience at Farm Road. of their celebration.

Vermont's changing seasons play a pivotal role in shaping the wedding experience at Farm Road. Winter weddings bring a unique charm, transforming the terrace into a snowy wonderland for ceremonies. Ski season enthusiasts will delight in the venue's ice rink, turning the event tent space into a joyful skating experience. Farm Road's commitment to embracing Vermont's seasons ensures that weddings become immersive celebrations of the local culture.

Farm Road's transformation from a sawmill to a sought-after wedding venue reflects the passion and vision of its current owners, the Levesque family. A balance of preserving historic charm while modernizing the space has created a welcoming atmosphere. The commitment to the local community, showcased through partnerships with nearby hotels and plans for a farmer's market, positions Farm Road as an integral part of Vermont's cultural tapestry.

As wedding trends evolve and couples seek more personalized and immersive experiences, everything from the intimate Emerald Room to the grandeur of the seasonal event space, each corner tells a story of love, celebration, and the beauty of Vermont.

For those desiring a wedding weekend that goes beyond the expected, Farm Road Estate promises an unforgettable journey through Vermont's hidden gem, where every detail is crafted with care, and every moment becomes a N P ot only is hoto provided by Nov ella P cherished t h e proper it's awar ty breath hotography d-winnin memory. taking, b g as well ut .

36 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

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Embark on your forever tale at Kimpton Taconic Hotel

A delighted couple surrounded by flowers at the Taconic Hotel.

By Jennifer Brandt, Vermont Country correspondent

Where love finds its perfect setting

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Here is what happy couple Eleah and Chris had to say about their experience at the Taconic.

“A classic tale of high school sweethearts, Eleah and Chris first met in Manchester, Vermont, before officially becoming a couple after college. Fast forward to over eight years later and lots of moving around, where they found themselves back home in beautiful Vermont.

"It felt absolutely right to hold their big day in a place that exudes the pure sophistication and elegance that they first fell in love with while living in big cities.

"But most importantly, they loved that the Manchester wedding destination provided sheer hometown rustic charm from both Eleah's and Chris’s upbringing.”

— real weddings at Kimpton Taconic Hotel Local partnerships: The Celebration Barn at the Inn at Manchester If couples are looking for something more rustic, the Taconic's partnership with the Inn at Manchester offers an incredible alternative to the Taconic property. The Celebration Barn was designed to give our guests an intimate Vermont experience without sacrificing any of the luxury. Walking distance from the Taconic, it offers Vermont charm that can be totally customized for your special day, adding a unique flavor to your celebration.

Local Vermont touches Our commitment to local experiences extends to our offerings. Local products from nearby Vermont Country Store, buttercrunches from local confectioners Mother Myrick's for VIP arrivals, and the warmth of Vermont Flannel are the elements that make your Taconic experience uniquely Vermont.

A bookish touch to your love story: Northshire Bookstore And, because love stories are incomplete without a touch of literature, we invite you to explore the Northshire Bookstore selection nestled amongst our roaring fireplaces inside or outdoor fire pits. The library corner is a haven for book lovers, featuring monthly employee-picked bestsellers, creating a literary charm within our venue.

Culinary excellence: Michelin magic in Vermont Indulge in culinary delights crafted by our new French Michelin chef, Nicholas Holbert.

“Rooted in the traditions of American craft cooking, our menu elevates culinary comfort with locally sourced, flavorful ingredients, punctuated by artisan spirits and a generous beer and wine list. Genuinely warm and attentive service pair with the open-exhibition kitchen and convivial dining area for a spirited experience that’s all at once familiar and inimitable.”

— coppergrouse.com Unmatched customer service: More than a venue, we're family What sets Taconic apart is its commitment to customer service. Recognized as one of the top 16 destination wedding venues in the United States

by Brides Magazine, it prides itself on creating a human connection. Its teams aren't just employees — they're family, contributing to recognition as one of the best companies to work for.

As you plan your special day, consider Taconic Hotel not just as a venue but as a partner in crafting the wedding of your dreams. Visit the website for a comprehensive breakdown of wedding packages and witness why Taconic Hotel is where love stories become timeless tales.

Wedding Guide

MANCHESTER — Are you ready to say "I do" in a setting that's not just a venue but an experience? Kimpton Taconic Hotel proudly unveils its most coveted wedding package, causing a stir in the world of brides-to-be.

The Taconic has year-round wedding options where you can enjoy the stunning property from inside and out. Here, you can host your nuptials on the terrace overlooking, complete with stunning mountain views, or in the 2,800-square-foot ballroom featuring a solarium.

The dream honeymoon package: Say "I do" to a free honeymoon This star wedding package is more than just a celebration; it's a passport to a dream honeymoon! Last year's trial run proved its magic as the most sought-after choice among couples.

The formula is simple: Book your wedding with us, spend $18k, and watch the magic unfold. With this, you earn an impressive 500,000 ISG One Reward Points, good worldwide, paving the way for a complimentary honeymoon in paradises like Fiji, Bora Bora, Hawaii or the romantic allure of Paris and London. Love begins here!

Your day your way: Crafting timeless moments The wedding experts at Taconic understand just how stressful wedding planning can be, so they are here to make it easy for the future betrothed.

They don't just host weddings, but curate experiences. From your guests' arrival to the final farewell on Sunday, everyone at Taconic is dedicated to making every moment count. Our commitment is to turn your wedding into an unforgettable weekend — a journey from "I do" to lasting memories.

Here are some exciting options that think outside the box: Bachelor festivities: Cheers for originality — think beyond the basics for bonding group activities like cooking classes, spa retreats, and local outings.

Wedding shower alternatives: Let us find creative ways to honor you and yours. We’ll help organize a stunning afternoon tea, poolside yoga, wine tasting and more.

Active excursions: Looking for a "wheelie" good time? Bike and brunch with your wedding guests as you ride around town. You will get insider tips on the perfect itinerary for a guest to experience the local scene.

Afterparties: You’re not a quitter. And neither are we. Keep things going with DJs, food trucks, private bars or late-night bites in your hotel suite.

Escape to elope: An intimate affair awaits For those seeking an intimate celebration without the grandeur, we present "Escape to Elope." A small allotment package designed for charm and intimacy, allowing you to escape to Vermont for that special day. More than just a wedding, it's an embrace of love in a cozy setting.

The package includes: Bottle of bubbly & Vermont cheese plate delivered to suite Complimentary one-night stay in a Junior Suite Officiant Three-course farm-to-table candlelight dinner for two in Copper Grouse Champagne toast at dinner Onsite “day-of” coordinator ... and more! (contact the Taconic for more details)

Photo provided by Taconic Hotel

vermontcountry.com | 37

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For a match made in Heaven... have your ceremony in Paradise!

• Accommodations for up to 100 • Be surrounded by 4,000 butterflies in a tropical settingg • Pre-weddingg P Parties • Rehearsal Dinners • Receptions • All unclusive wedding packages g available • Call for your wedding packet today

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Butterfly release and more: Convenience and elegance at your service

Photo provided by Shear Designs

From timeless updos to cascading curls, Shear Design stylists work closely with Photo provided by Blonde-N-Boozy brides to understand their preferences.

Bartenders for Blonde-N-Boozy.

Wedding Guide

By Jennifer Brandt Vermont Country correspondent

Elegance on demand: Transforming your big day with Shear Designs Hair Studio’s Wedding Services In the intricate tapestry of wedding planning, every detail contributes to the symphony of the perfect day. While visions of the dress, venue and decor dance in the minds of soon-to-be-wed couples, one crucial element often takes center stage: the perfect hairstyle.

Enter the realm of Shear Designs Hair Studio Wedding Services, at 735 Putney Road in Brattleboro, or brought to you upon request.

This is where beauty meets expertise, and every bride's dream is meticulously brought to life.

Much like a masterpiece taking shape on canvas, the journey toward bridal perfection begins with the skilled hands of seasoned professionals. At the forefront of this transformative experience is the passionate team at the salon, which is dedicated to turning your bridal vision into reality. The story of elegance unfolds not just in the artistry of the hairstylists but in the personalized care and attention to detail they bring to each bride. We ensure you will be dazzled with the results by offering hair trials to ensure your tresses are picture-perfect for your perfect day.

Just as no two love stories are the same, no two hairstyles should be either. Our hair salon tailors each bridal look to reflect the bride's individuality. From timeless updos to cascading curls, our stylists work closely with brides to understand their preferences, ensuring that every strand falls perfectly in line with the vision for their special day.

In the whirlwind of wedding preparations, convenience is a coveted ally. This hair salon recognizes the importance of easing the bride's journey and offers on-location wedding services. Picture the luxury of having the hairstyling team come to you, transforming your chosen getting-ready space into a haven of beauty and relaxation.

With Hair Salon Wedding Services, the hustle and bustle of the big day become moments of pampering and serenity.

While the spotlight naturally gravitates toward the bride, our hair salon wedding services extend beyond, catering to the entire bridal party. Bridesmaids, mothers, and even flower girls are invited to

Photo provided by Magic Wings

At Magic Wings, step into a world where love meets nature and every moment is adorned with the delicate beauty of butterflies.

partake in the beauty experience, ensuring everyone looks and feels their best on this joyous occasion.

As the hairstylists weave their magic, a symphony of styles and smiles fills the air. Each curl, twist, and pin is orchestrated to harmonize with the unique rhythm of the bride's personality. It's not just about styling hair; it's about crafting an expression of joy, confidence, and beauty that will be remembered in photographs and cherished memories for years to come.

In the grand tapestry of wedding planning, Shear Designs Wedding Services emerges as the artisans of elegance. With a commitment to personalized perfection, convenience, and a touch of magic, this hair salon is poised to transform your wedding day into a timeless celebration of beauty. From the bride's first glimpse in the mirror to the heartfelt smiles of the entire bridal party, the salon crafts an experience that transcends hairstyling, creating memories that will be cherished long after the last dance. Elevate your wedding day to new heights of elegance — because your love story deserves nothing less.

Whispers of love: Celebrate your union amidst nature's elegance at Magic Wings Embracing nature's gentle symphony, where vibrant wings flutter in harmony, Magic Wings unveils enchanting wedding packages designed for couples seeking a truly magical union. Step into a world where love meets nature and every moment is adorned with the delicate beauty of butterflies. Let's explore the details of these captivating wedding packages and the ethereal experience that awaits.

Package highlights:

Admission and guests: Each wedding package includes admission for up to 25 people, including the wedding party and guests.

Additional guests are welcome to join the celebration at an extra charge of $10 per person.

With the conservatory comfortably seating up to 100 people, couples have the flexibility to invite loved ones to witness their special day.

Officiant options: Couples can choose to use the conservatory's Justice of the Peace or bring their own officiant to personalize the ceremony.

40 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Sponsored Content

Photography perfection: Capture the day's magic with the option to choose between the on-site photographer provided by the conservatory or bringing your own.

Photography packages include 48 professionally taken 4×6 pictures presented in an album, along with original CD. The on-site photographer will immortalize moments before, during, and immediately after the ceremony.

Tailor your photography experience with rates available for extended coverage by the photographer.

Culinary delights: Magic Wings takes care of your catering and beverage service, ensuring a delightful culinary experience that complements the natural beauty of the surroundings.

Additional enchantments:

Wedding Guide

Butterfly release (August to October): For couples tying the knot between August and October, an enchanting option awaits — release butterflies at your outdoor wedding. Contact 413-665-2805 for more details and pricing on this magical addition to your celebration.

To embark on this enchanting journey of love amidst fluttering wings and blossoming blooms, call 413-665-2805 to request a comprehensive wedding information packet. Our team is eager to assist you in turning your wedding dreams into a reality at Magic Wings.

At Magic Wings, love takes flight amidst the delicate elegance of nature. With tailored wedding packages, personalized officiant choices, and the option to release butterflies during your ceremony, your special day becomes a fairy tale celebration. Immerse yourself in the whispers of love and the magic of butterflies — your perfect beginning awaits at Magic Wings.

Drink with character: Blonde-N-Boozy a unique mobile bar In the heart of the quad-state area, where Vermont, Massachusetts, New Hampshire and New York converge, a unique labor of love is rolling its way into the hearts of event-goers. Blonde-N-Boozy,

a mobile bar founded by the visionary Kayla Royce, isn't just a testament to entrepreneurial spirit but a manifestation of her longtime dream. Crafted from a former horse trailer, this state-of-the-art mobile bar offers a blend of functionality and aesthetic charm.

While many brides and grooms fantasize about a rustic wedding in a bucolic natural setting, providing refreshments in these settings can often lead to challenges — that's where Blond N Boozy steps in.

Providing an elegant bartending experience to any party, not only is the mobile functional, but it's also stunning. Featuring warm blond tones and reclaimed wood, it’s sure to add sophistication to your special day (and will go with any color scheme!).

As the wheels of Blonde-N-Boozy traverse the scenic landscapes of the quad-state area, Kayla and her team provide top-notch refreshments. Blonde-N-Boozy steps in as the elegant solution. Kayla ensures that every facet of your event resonates with perfection, from insurance and permitting logistics to crafting bespoke cocktails and mocktails.

But Blonde-N-Boozy is more than just about boozy options. Kayla caters to every palate with an inclusive approach, offering various non-alcoholic alternatives, from coffee and hot chocolate (even offering hot chocolate bombs!) to tea and cider bars, lemonade delights, and personalized mocktail experiences. The options are as limitless as your imagination. And when the dance floor energy reaches its peak, fear not; late-night snack options are on the menu, completing the Blonde-N-Boozy experience with a flavorful finale.

In the realm of event perfection, Blonde-N-Boozy isn't just a mobile bar; it's a rolling symphony of joy, flavor and personalized service.

Kayla Royce's dream, nurtured by the support of friends and family, has become a traveling celebration, bringing a touch of sophistication and a sip of delight to every gathering.

Cheers to Kayla and her team for turning dreams into reality, one cocktail at a time! For inquiries, call 802-258-0529 or go to blondenboozy.com

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Photos provided by Viking Nordic Center

The center offers rentals of skis, boots and poles, as well as snowshoes. Then, once outfitted, people can go out and tour the trails on their own.

An authentic winter experience XC skiing a way of life at Viking Nordic Center

By Roberta C. Stone Vermont Country correspondent LONDONDERRY — It is the off-season — the gall. We are standing in the Viking Nordic Center rental shop in Londonderry, Vermont — a cross-country ski mecca.

It’s a throwback from the 1950s as you look around. Concrete floors, old wooden benches, old skis plastered

to the ceiling, lots of boots and poles stuck on shelves and leaning against counters. It’s a happy place. A family place, a friends meet friends place.

Some skis adorning the walls and ceiling are probably from the 1800s, “like the ones over there by the door, the wooden ones, are probably homemade,” says Dana McNair, the proprietor, along with her husband, Malcolm.

42 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Nordic skiing goes pretty far back in time with its origins dating to 600 BCE in China. Snowshoes also have a history dating as far back as 4,000 years to when North American Indian tribes wore them to hunt in the snow.

It’s an old sport — Nordic skiing is, older than alpine, because for some, it was and still is, a way of life.

That way of life began for the Viking Nordic Center in 1970 when two

brothers, Stan and Lee Allaben, began a mail order business called the Nordic Trader where they sold skis from Norway and knickers from England, as well as backpacks and other ski essentials — shipping them all over the country.

In order to attract more consumers to visit their retail store, the brothers cut a few trails for limited use.

There was no lodging attached to this property, so it was quite a gamble to make it a cross-country destination.

The first couple of years, they took donations in exchange for trail use.

When they emptied the sap bucket at the end of the day, they found books, dollars and some joints. Remember: It was the 1970s.

As business grew, the brothers got landowners to offer access to their property (mostly farms and logging roads) and that’s how the center grew into a thriving business with 26km (16 miles) of cross-country trails and 4km (2.5 miles) of snowshoe trails. The McNairs came in 1970 to help new owner, Irving Gross, and have been running it ever since.

“It’s a blast. The cars roll in and roll in and roll in.

There are kids everywhere. They’re slapping on their skis and running around. Red jackets everywhere.”

Dana McNair

The Viking Nordic Center is a place where friends and families come for a few hours to enjoy the frosty cold of a Vermont winter. “It is so satisfying to get people excited about skiing again,” says Dana McNair. It makes them happy.”

The center offers rentals of skis, boots and poles, as well as snowshoes. Then, once outfitted, people can go out and tour the trails on their own. There’s lots to take advantage of once you have your equipment. The Viking offers ski lessons on weekends in the two different types of skiing — the classic technique and skate technique. “We do a lot of get up, fall down lessons,” jokes McNair.

The Viking Nordic Center is a place where friends and families come for a few hours to enjoy the frosty cold of a Vermont winter. “It is so satisfying to get people excited about skiing again,” says Dana McNair. It makes them happy.”

The Bill Koch League practices here once a week. “It’s a blast," says McNair.

“The cars roll in and roll in and roll in. There are kids everywhere. They’re slapping on their skis and running around. Red jackets everywhere.” It seems, according to the proprietor, that skiing at such a young age teaches all kinds of lessons that have little to do with technique and more to do with development. “It’s a great program,” she says.

Normally, on any winter weekend, the center can put as many as 200 skiers and snowshoe enthusiasts on the 16 miles of groomed trails. For the snowshoers, there are 3 miles of ungroomed trails that cut through the woods.

“This gives the snowshoe crowd a more authentic experience,” says McNair. Of course, she points out, snowshoers can use the sides of the groomed trails as well.

For those who don’t know, Bill Koch was born (Brattleboro) and raised (Guilford) in Vermont. He is called “one of the most revolutionary Nordic skiers of all time.” He was the first American to bring home a silver medal in a 30km race at the Innsbruck, Austria, 1976 Olympics, which was described by Sports Illustrated magazine as “the greatest upset in Olympic history.” That record wasn’t broken

until 2018.

Koch is also known as the “father of skate skiing,” bringing it to the U.S. in 1981, after seeing a competitor beat him using that very technique. He went on to compete in four Olympics in all, achieving unparalleled success in Nordic skiing. When he finished his competition years, Koch started The Bill Koch Youth Ski League (BKL) for the purpose of “introducing young people to the lifelong sport of cross-country skiing to promote health, fitness and social benefits in a safe environment.”

The program has grown to 50 BKL ski leagues all across the East. So, when the Viking Nordic Center hosts the Bill Koch league once a week, it is a big deal. They teach kids at a very young age (2- to 4-years-old are called Lollipoppers).

The older ones compete and are hopeful for more competitions and perhaps the Olympics.

Kids have fun at the Viking even if they just come for the day with their families. There is an activity called the Great Cookie Hunt where kids 12 and under find hidden snowflakes or Viking helmets with a paper punch on it. They must acquire five punches on their card to get a cookie. The kids vermontcountry.com | 43

There is also a Clubhouse that can be rented for a group where they can bring their own food and drink. McNair describes a girls’ weekend last year in the clubhouse — “There were 12 of them and they sounded like they were having a raucous good time,” she says.

In addition to all these activities, sometimes when weather permits, or on special holidays like Christmas and Valentine’s Day, the Viking opens up for night skiing. “When the day crowd leaves,” she says, “the night crowd comes. You can work all day, then grab your family and get out and ski at night — it’s a lot of fun.” There is even a lantern-lit trail called The Tunnel of Love.

Unlike many businesses during the COVID years, her cross-country skiing center thrived.

Photos provided by Viking Nordic Center

In addition to all these activities, sometimes when weather permits, or on special holidays like Christmas and Valentine’s Day, the Viking opens up for night skiing. have a great time doing it and don’t even realize how much exercise they are getting.

There are other opportunities for groups to have fun at the Viking.

There is a firepit where they can warm themselves and have a hot chocolate or lunch. Says McNair, “This is where the action really happens — the firepit or the warming hut with a wood stove.”

If you go ...

Viking Nordic Center 615 Little Pond Road Londonderry, VT Phone: 802-824-3933 Website: Vikingnordic.com

“During COVID, people were looking for things to do outside, and this was the perfect choice,” McNair says. “As a matter of a fact, when we offered night skiing, I thought 30 people coming was a good number, but when I looked out the door, people were lined up.

We had 120 people that first night. All our workers stayed that night to help out and it’s kind of been like that ever since. It’s like people have discovered the beauty of cross-country skiing again.”

Looking at the views of Magic Mountain, Mount Equinox and Stratton, McNair waxes philosophical. “In the world of cross-country skiing, there are two types — the big fancy ones ... where people go for a resort experience, and the family-run ones like ours.

“To me, it’s the little centers that are the heart of cross-country skiing; these places have the personalities that people come back to over and over again. We know people who have come back for 20 or 30 years and our winter is not complete until we see them.” They have a personal connection to their patrons, and their patrons have an allegiance to them.

The excitement in her voice is palpable. She loves what she does. It’s not just a livelihood; it’s a life. ~

44 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

Nordic skiing goes pretty far back in time with its origins dating to 600 BCE in China.

Kids have fun at the Viking even if they just come for the day with their families.

"As a matter of a fact, when we offered night skiing, I thought 30 people coming was a good number, but when I looked out the door, people were lined up. We had 120 people that first night," recalls Dana McNair.

The Vermont Woods in Winter Reader submits an expository prose piece on his state's geological wonders

Photo provided by Victor C. Capelli

The author identifies this rock formation on Route 313 West, in Arlington, as: Cambrian Dolostone Marble, part of the Vermont Marble Valley, metamorphosed limestone, ocean bed of vanished Iapetus Ocean Floor, 550-600 million years old.

By Victor C. Capelli

W

hen the orange and yellow and red leaves begin to drip down tentatively from the slowly changing autumnal trees in the deep and vast deciduous forests in the Green Mountains of Vermont, these blazing incandescent precursors of the annual winter sleep alight upon thin knobby strata of marble, slate or granite gneiss which is the exposed rocky marrow of this tortured and twisted eroding, glacially sculpted igneous, metamorphic and sedimentary skeleton making up this ancient New England state.

As the temperature drops, so do the rainbow-tinted leaves in an endless cycle of slow seasonal preparation which breathes a cold adumbration upon an eternal geology, the result of global plate tectonic movements.

Little by little, these movements successively shoved billion-year-old oceanic and continental crustal plates together onto the nascent proto-North American craton of Laurentia, originating from the great supercontinents colliding, separating and coalescing with each other at the beginning of the world.

The whistle and the whisper of the winter winds caressing and blowing through the Vermont forests are nothing more and nothing less than the eternal time eddies coursing the earth and predating the magmatic convection currents of creation's past, present and future.

The crisp sound of a boot crunching on new fallen snow atop a cold leaf strewn forest floor is the sharp echoing report heard in the frozen and empty tableau of silence in the sleeping Vermont winter woods, glistening and twinkling with ice-encased tubes on naked tree

branches in the early November and December frosts.

A deer hunter garbed in orange vestments searching for his white-tailed trophy or an out of state tourist idly tramping alone in the cold winter air of the Vermont forests can hear and feel those chilly draughts of bracing northern arctic atmosphere siphoning south from the icy mountain ramparts of Canada only a few miles away.

Boreal blasts of balsam-, pine- and spruce-scented breezes sweep across the gnarled ridgelines, imprinting you with an overpowering sensation of unfathomable time, limitless space and infinite horizons in all the compass directions.

The still silences in these Vermont winter woods are the primordial and relict sounds of a preexisting and prehistoric time in the oblivious memory of a world that never knew Man in its blind unconscious fury of fiery crushing lithospheric subduction and endless tectonic plate collision and sublimation.

The often cruel, callous and indifferent winds swirling about on those distant craggy highlands are quiescent pauses of ancient recollective invisible and intensely felt geological entities that will be discovered and rediscovered over and over again until the end of time.

Mute gray or black micaceous stones sparkle on the harsh and hard outcrops along the snake-like twisting ribbon of northbound Route 7 burrowing itself underneath and between those leaning, looming cliffs.

Biotite mica flakes embedded in the rock faces twinkle and glitter like diamonds toward

the broad Vermont marble valley floor. The marble valley bisects Cambrian and Ordovician torture zones of Taconic Mountain shale, slate, phyllite, schist, dolomitic marble and the glacially rounded Green Mountain Grenville gneiss hilltops. These summits were born and then folded in the titanic throes of metamorphic and igneous mantle pressures which squeezed the rock like molten Turkish taffy more than half a billion years ago.

Icy fingers cover cold rock surfaces above Route 7, a tangled frozen fillagre like network embrace of arctic stalactite and stalagmite slowly melting and then slowly refreezing during the long darkly silent Vermont winter night.

This is the ever permanent physical landscape of Vermont that sleeps encased beneath the winter barrens of stark beauty underneath a waning sun at the nadir of the year. It is immutable testimony to the products of geological timescales and an aloof universe immune to the aspirations and knowledge of Mankind.

We can still hear those ever reverberating mountain echoes thrumming and humming between the trees amidst the ancient hills of Vermont that have merged with the inchoate chaos of deep subterranean genesis.

Listen to them, and you will learn how to be a happy and amazed traveler on a geological boat of discovery, traveling on lithological waves of frozen motion. ~ Victor C. Capelli is a retired environmental educator, environmental analyst and nature illustrator. He lives in Bennington.

vermontcountry.com | 45

Vermont Kind is a family business based in the Northeast Kingdom.

Photo provided by Vermont Kind

Friendships ‘budding’ in the cannabis industry

By Chris Mays, Vermont Country

his regular law practice, which eventually became Vermont Cannabis Solutions.

Sparks was his first client to sign on to the new venture.

Scott Sparks, owner of Vermont Bud Barn and Vermont Hempicurean, has built many long and strong relationships through his approximately seven “We went through a lot years involved in the Vermont hemp and cannabis community. Around April together and if you weren’t 2017, he attended his first Heady Verthere, it is hard to explain. mont meeting in Burlington, where he counted about 25 people. He remembers There were many hills to a three-person panel discussing the open- climb, barriers to break, ing of the hemp market in Vermont led and lessons to learn." by the media company’s founder Monica Scott Sparks Donovan.

“I met others there that were just dipping their toes in the water to see what we could create,” Sparks said, counting himself as the second member of Heady Vermont just behind Donovan. “I continued to attend any meeting or event I could to learn as much as possible about how I could open a retail and online store selling Vermont hemp products.”

Sparks ended up connecting with his lawyer Tim Fair, who was just starting a hemp-centered practice on the side of

At the first Vermont Hemp Show, Sparks met Will Read, who had just started Cannaplanners. Sparks signed up for Read to create his logo and website, becoming his first cannabis client.

At the show, Sparks also met Donovan’s new partner Eli Harrington. Harrington “became a key link in the chain as he was very involved in political advocacy and event promotion,” said Sparks, who attended many meetings in the Vermont Statehouse and connected with local

46 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

lawmakers to advocate for his point of view.

“Although Monica is no longer running Heady Vermont, I am still using Tim Fair and Will Read, and I buy cannabis products from Eli and support his cannabis events,” Sparks said. “I met growers and producers of hemp products at the Vermont Hemp Show and started networking on a more granular level.”

Some of his early friends are still part of my business today. Others have dropped out but remain in Sparks’ life through hemp or cannabis products or both.

“I consider many of these people friends as well as business partners,” Sparks said.

“We went through a lot together and if you weren’t there, it is hard to explain.

There were many hills to climb, barriers to break, and lessons to learn. Lots of hardship and heartache along the way.

It has been great to rely on these people and others as we walked the tightrope together.”

Sparks noted there are haters — from the

Vermont Country “Just Say No” crowd to people who chose file photo not to enter the legal cannabis industry Scott Smith, of to newcomers who want to be what he Brattleboro, called “the arbiters of who is good and smells some of bad.” the cannabis Like Sparks, Barton-based Kingdom that was on Kind co-owner Karen Devereux and her display at the family made lasting relationships with Bud Barn other growers and stores during what she during its called “the hemp years” when they ran opening day Northeast Kingdom Hemp. in October “Loyalty is really important to us, so we 2022. Bud Barn was the have always prioritized working with those who have been loyal to us over the first retail years.” Devereux said. “That doesn’t mean cannabis store in that we aren’t always looking for new people to partner with. It just means we Southern Vermont. are fortunate to have some established relationships, and we work hard to keep those strong, while looking for new partners that we can trust.”

Devereux said her family has met “a ton of awesome people in the industry, many of whom really want the industry to thrive for all of us.”

Part of the Manchester-based Green Mountain Cannabis Works’ business strategy involves collaborations and partnerships such as working with local hotels to provide mutually beneficial promotions. The intention is to create a network that enhances the overall experience for tourists visiting the community.

Reflecting on a year in business, Ratu’s Cannabis Supply in Wilmington expressed gratitude for new friendships.

Photo provided by Ratu's

In a photo posted on social media pages, Jennifer Betit-Engel and Christian Engel of Ratu’s Cannabis Supply celebrate approval of their license to run a cannabis dispensary in 2022.

“We have met so many amazing cultivators, manufacturers, distributors, and fellow business owners who we now consider friends!” the store posted via Instagram, thanking the local community and employees. “We also thank our customers who have become like family! Thank you for growing with us, for trusting our visions and believing in us.”

Ratu’s added, “What started from a seed, now grows not just a plant, but a symbiotic relationship from the grower to the consumer that’s filled with love, gratitude, respect, honor and commitment to a better future.”

Photo provided

by Green Mountain Cannabis Works

Tanner Conley, budtender at Green Mountain Cannabis Works in Manchester.

vermontcountry.com | 47

Vermont shelters match pets with people who love them

Photos by Mark Rondeau — Vermont Country

The author with Milo, his longtime companion and the first cat he adopted from Second Chance Animal Center in Arlington.

Second Chance Animal Center, from where the author adopted Milo, and 9 years later, Rocco, is at 1779 VT Route 7A, Arlington.

A journalist recounts his adoption journeys with Second Chance

By Mark Rondeau Vermont Country ARLINGTON — I have adopted only two pets in my life: both cats and both from Second Chance Animal Center. Rocco is the second. I picked up Rocco on Dec. 10.

As a reporter and editor for the Bennington Banner, I first became aware of Second Chance years ago.

In those days, I was owner of Chloe, an indoor cat originally adopted by my mother. When my mother passed, Chloe became mine. One pet was all that I could handle, and this cat was enough. Chloe was affectionate toward me, but she was a “scaredy cat” and didn’t like most people. In fact, on her chart at the animal hospital: “Aggressive Cat” was written at the top.

At any rate, a health problem caught up with her at age 13. After she was

48 | VERMONT COUNTRY MAGAZINE | JANUARY-FEBRUARY 2024

gone, I went several months without a cat.

When it seemed like time to get a new cat, I thought of Second Chance. This was 2014, and the shelter was still in a building farther south on Route 7A than its current location.

Memory can be a faulty thing, but I recall there being two rooms filled with cats. It was an older building that had obviously been repurposed from

another past use. It was so close to the road that you almost had to back onto Route 7A to get out of the parking lot in front.

At any rate, it was plenty adequate to bring man and cat together. On my first visit in the spring of 2014, I did not find any cat compelling nor did any feline find me so. The second time I visited, I sat on a chair inside the door in the first cat room and was going to look through the binder with descriptions of the cats present.

Just then, a little brown and black striped tabby with a white bib jumped onto my lap. I petted and petted him, expecting him to jump down at any moment. He did not. After about 10 minutes of this cat on my lap, I started getting the attention of people going by in the hall: “Hey, hey, look at this.

This guy keeps staying on my lap and letting me pet him.” I was completely won over.

His name was Milo. He was somewhere around 6 to 8 years old. This was his second time at the shelter. His first owner grew too old to take care of him.

His second owner had a child who was allergic to him. I filled out the paperwork, including contact information for the animal hospital that took care of Chloe. The cat coordinator told me Milo was affectionate, vocal, athletic, and loved head rubs. He was all of that and more.

Milo loved to sit on my lap and sleep on my bed up against me. He was at times cheeky. He liked to try to bite me as I drew my hand away, sweep my alarm clock repeatedly off the nightstand, and launch himself off the bed onto the high bureau. I have a series of photos of him on the bureau picking up my keys, holding them off the edge, and dropping them onto the floor.

When I worked second shift at the Banner, he waited for me by the door every night as I came home, and I could hear him meowing on the other side of the door. He wanted food, of course, but he also wanted to get onto my lap.

In late summer 2022, Milo started eating less. Steroids and another medicine took care of it and he went back to his old vigorous self. The symptoms returned, however, in early 2023. His diagnosis was unclear but seemed to be pancreatitis. It eventually turned out that he had liver cancer and was nearing the end. I was there at his last moments.

This was in mid-September 2023.

After a period of grief, I was thinking of adopting a cat, but wasn’t doing anything about it. Then, on Friday, Dec. 1, a Facebook friend shared a post from Second Chance about a cat named Thatcher, which I saw.

The photo: a cute striped and spotted male tabby seeming to ooze with the mischievous attitude I so loved from Milo.

The text began: “Meet Thatcher!

Thatcher was brought to SCAC after his previous owners moved and left him behind. If you are looking for a high-energy love bug, this wild man is for you!”

The post jolted me into action.

Chloe, the author’s cat who preceded her “brothers” Milo and Rocco, is shown with the author’s mother. When Rondeau’s mother passed, Chloe became his cat.

I called the cat coordinator immediately, and went to Second Chance — at its new location — the following morning and met Thatcher. He didn’t jump onto my lap but did let me pet him and rubbed up against my ankles.

Enough!

I immediately filled out an application and got word within a few days that I was approved to adopt him. His new name is Rocco, mostly because

Rocco, recently adopted from Second Chance Animal Center, with the author. Rocco is the second cat adopted by the author.

His previous cat and longtime companion Milo, adopted from there in 2014, died in September 2023. he looks like a “Rocco” to me. The name has some history in my family, and Saint Rocco ministered to plague victims.

As I write, Rocco and I have had about seven hours at home together.

He spent the first two hours or so in constant motion, checking everything out multiple times, meowing most of the time.

He is very affectionate, and his headbutt game is strong. He has already stood on my keyboard once as I tried to write this, and just spent an extended period on my lap, looking over at any attempt to type with suspicion.

Keeping Rocco as an indoor cat may be a challenge as I had to practically wrestle with him to keep him from bolting out the door when I went out briefly. He also keeps very much under foot as I walk along, so it’s going to take extra caution not to trip over him.

So, as with my two previous cats, there will be challenges but the rewards will far outweigh any inconveniences, expenses and heartache. That’s already clear.

In the post about Thatcher — now Rocco — Second Chance began the last sentence of the text accompanying the photo: “If you are interested in giving this handsome boy a forever home …” Providing a forever home is a charge that comes with adoption and one I take very, very much to heart. vermontcountry.com | 49

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10 sports films to help quicken your pulse

By Dan Tebo Vermont Country correspondent Before we begin, a confession: While I do not generally like sports, I do like the IDEA of liking sports. I have a deep appreciation and respect for all of the sports-adjacent traditions and camaraderie. Really, who among us doesn’t enjoy gathering with friends to

nosh on various dips and charcuterie, drink beer, and hand out high fives?

Even this fusty old film critic can recognize that organized sports are generally good for society.

Everyone has their favorite sports film and, chances are, your favorite sports film will not appear on this list! I attempted to put together a

comprehensive yet diverse collection that represented 10 different sports, which means we’ll have just one visit from Kevin Costner. It also means we’ll be looking at a few vaguely sporty flicks without a traditional climactic “big game.” So crack open the Tostitos and salsa and get ready to play … something or other!

Slap Shot (1977): It’s been almost half a century and we still haven’t seen another hockey film that approaches the vulgar brilliance of this more-thanslightly problematic classic. Paul Newman plays a goalie/coach of a floundering minor league team with a predilection for brawling. Hilarity ensues. Did you know there’s a sequel featuring Gary Busey and Stephen Baldwin? You do now, unfortunately.

(actual count: seven). This bawdy comedy, featuring Costner as washed-up minor league catcher caught up in a love triangle with a hot shot rookie (Tim Robbins) and a baseball superfan (Susan Sarandon), will always be the best of the lot.

sions in the Sky, and discernable lack of heroes, “Friday Night Lights” almost feels designed to appeal to people who don’t like football. This nonfiction retelling of a Texas high school’s injury-plagued season is among the very best the genre has to offer.

Breaking Away (1979): This one’s for the Cutters! A recent high school graduate from a small, working-class town strives to hilariously reinvent himself as a champion Italian cyclist in this brilliantly understated comingof-age dramedy.

Rocky IV (1985): Why this “Rocky” and not one of the better, less propagandist films in the series? Well, Russian killing machine Ivan Drago is a boxing villain for the ages. While the film features two fight scenes, the remaining 70 minutes is composed of montages of scenes from the first three Rocky flicks set to hot jams from 1980s not-quite-superstars like Survivor and John Cafferty.

Bull Durham (1988): It was truly a fool’s errand trying to choose just one Kevin Costner sports film to put on this list because the guy made like 100

Without Limits (1998): Of all of the head-scratching decisions Hollywood has made over the decades, producing not one but TWO films about Olympic runner Steve Prefontaine in the same calendar year has to be the most puzzling. This superior version, starring Billy Crudup as the doomed title character, was second out of the gate and pulled in close to zero dollars at the box office.

Also available in Jared Leto if that’s your flavor of choice.

The Big Lebowski (1998): Maybe you’re scanning this list and thinking “The Big Lebowski” isn’t REALLY about bowling,” to which I would say “that’s just, like, your opinion, man.” How to explain the plot of a film that defies explanation?

Probably best to just find some Lebowski superfans and let them quote lines from the movie at you until your ears bleed.

Friday Night Lights (2004): With its handheld camera work, ambient score by indie stalwarts Explo-

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Rush (2013): The always dependable Ron Howard directed this crackerjack biographical thriller about a couple of unreasonably handsome Formula 1 racers dueling it out in 1970’s London. Not to be confused with the relentlessly grim undercover-cops-on-heroin drama of the same name.

I, Tonya (2017): New Englanders of a certain age should be able to tell you what they were doing the day beloved-ish Massachusetts Olympic figure skater Nancy Kerrigan was bashed in the thigh by a hitman hired by her rival Tonya Harding’s hapless husband.

The whole sordid affair is beautifully rendered in this frenetic flick that’s equal parts hilarious and heartbreaking.

Uncut Gems (2019): Local basketball fans should come to this hypersonic sports gambling drama for the surreal sight of watching Celtics legend Kevin Garnett playing himself as he helps his team navigate the 2012 playoffs. Then they should stick around to see what a two-hour-and-15-minute panic attack feels like.

Photo courtesy of Berkley Veller Country Realtors

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