Roy: ‘A chance for taxpayers just to breathe a little bit’
BY JASON STARR Observer staff
Happy new fiscal year to all who celebrate — and this year there is something to celebrate. Tax rates that took effect July 1 for the Town of Williston and Champlain Valley School District combine to lower the property tax bills of Williston homeowners.
Last Tuesday, the Williston Selectboard set a tax rate for the new fiscal year of .3896. That translates to $389.60 for every $100,000 of assessed home value. For a $300,000 home, for example, the town tax bill will be $1,169. While that is an increase of about $104 over last year’s town tax bill, a decrease in school district taxes will more than offset it.
The Town Clerk will mail tax bills to residents by July 15. The first of three installments is due Aug. 15.
“The underlying structural problem remains, which is that spending is increasing faster than the economy and the tax base can support.”
Scott Beck
Senate Minority Leader
The school district tax rate — a much larger portion of property tax bills — came in at $1.87, translating to $1,870 for every $100,000 of assessed property value. In the $300,000 home example, the school tax bill will be $5,610, a decrease of $237 from last year.
The decrease is a dramatic turnaround from last year at this time, when homeowners
were faced with a tax increase of about 17 percent — nearly $900 for the median priced home. That increase, which occurred at an average of about 14 percent in communities statewide, animated election campaigns from Republican candidates for the Vermont House and Senate, who promised to stabilize education funding and prioritize affordability. They won in enough numbers in November’s election to break up the Progressive-Democrat “supermajority” that could, and did, pass laws over vetoes by Gov. Phil Scott.
The rebalanced Legislature in June passed Act 73, a law that sets in motion wholesale changes to the way education is funded in Vermont.
‘STRUCTURAL PROBLEM REMAINS’
Several factors contributed to this year’s tax decrease. Locally, the Champlain Valley School District cut about 80 positions see TAXES page 10
Hurrah for the Red, White and Blue
Williston’s Independence Day pride was on full display last week. There were bowls of ice cream, hot dogs and juice cups. There were cheers, applause and oohs and ahhs. There were sirens, whistles, booms and bangs. In short, another July Fourth to remember. See pages 2-7 for a scrapbook of the celebration and visit the Observer website for even more photos!
Sustainable Williston showcases pollinator garden
BY TRENT SNYDER Special to the Observer
“If half of American lawns were replaced with native plants we would create the equivalent of a 20 million acre national park, nine times bigger than Yellowstone.” This is a quote from entomologist Doug Tallame. It also echoes the goal
of Sustainable Williston’s pollinator garden initiative.
Deborah Miuccio, primary organizer for Sustainable Williston, described the organization as a “grassroots group of Williston residents trying to decrease the town’s consumption of natural resources and create resilient solutions to environmental challenges.” Miuccio,
with help from her children and her husband Matthew Wood on the Williston Energy Committee, has been working with Sustainable Williston for the past 10 years.
The group’s pollinator garden can be found in Village Community Park behind Williston Central School. A
see POLLINATORS page 24
Deborah Miuccio, left, and WCS science teacher Colleen O’Brien begin work on the pollinator garden in Village Community Park.
OBSERVER COURTESY PHOTO
OBSERVER PHOTO BY AL FREY
LEFT to RIGHT: Carol Pierce (l) and Susie Posner-Jones take a short break from scooping ice cream at Williston’s Ice Cream
Modern and
firetrucks,
Terry Macaig
OBSERVER PHOTOS BY AL FREY
Deb Beckett Memorial 5K Run/Walk results
Brian Mongeon was the overall winner of the Deb Beckett Memorial 5K Run/Walk, which took place Saturday in Village Community Park as part of Williston’s Independence Day celebrations.
Mongeon finished well ahead of the field with a time just over 17 minutes.
The event drew 71 runners and 31 walkers on a cool, sunny morning.
The 5K event was dedicated and renamed in 2021 in memory of longtime Williston Town Clerk and Treasurer Deb Beckett. Since that year, the event has been hosted by the Williston-Richmond Rotary Club, where Beckett was an active member and former president. Proceeds from the race support Rotary community service projects and grants.
Beckett, who died in 2020 of cancer related to burn-pit exposure during her service with the Army National Guard, was particularly enthusiastic about celebrating the Fourth of July. Each year, her family and friends form a big contingent of walkers and runners at the event.
The top three 5K walkers were Patrick Ehret, Nolan Tierney and Justin Tierney.
The race was preceded by two short Kids Runs organized by Lauren Miles. Lake Monsters mascot, Champ, was on hand to greet fans and spur on the athletes. See below. Top
CLOCKWISE (l to r): Brian Mongeon was the overall winner followed by Ayman Langlois in second for the men. Melanie Zimmerman finished in first place for the women and 5th overall followed by Danielle Wardwell in second place for the women and 13th overall.
Kids Runs top finishers
Lauren Miles hosted half-mile and 1-mile Kids Runs this year just before the start of the Deb Beckett Memorial 5K. Here are the top finishers:
Abe Kernoff
Arthur Ross
Ellie Zimmerman
Sullivan Wardwell
Zoe Klandl
Molly Roberts
Bailey Carr
Ezra Dickin
Parker Miles
Age 12 and under
Age 13 to 19
Men
Age 20-39
Men
Women Melanie
Danielle Tkach
Nicole Habel
Non-binary Andy Blanchet
Age 40-59
Men
Women
Tim Richmond
Jason Carney
John Wilson
Danielle Wardwell
Lauren Miles
Emily Sorrentine
Age 60 and over
Men
Women
Ben Rose
Jeff Mercure
Bob Monette
Karen Tronsgard-Scott
Melissa Wolaver
Lauren Tronsgard-Scott
Champ cheers on runners at the kids race during the Deb Beckett Memorial 5K at Williston’s July Fourth celebration.
Runners start their race at the Deb Beckett Memorial 5K during Williston’s July Fourth celebration.
OBSERVER PHOTOS BY AL FREY
The fireworks display at Williston’s Fourth of July celebration.
GUEST COLUMN
Protecting SNAP buoys agriculture, health, community
BY GEORGIE RUBENS
I am deeply concerned about what’s happening in Congress right now and the potential to gut Supplemental Nutrition Assistance Program (SNAP) and Medicaid, two of the most essential programs that help people put food on the table and get the healthcare they need.
At our farmers market in Burlington, I see every week how these programs support both the dignity and health of our neighbors, and the stability of our local economy.
Programs like 3SquaresVT (Vermont’s SNAP program) and Crop Cash (Vermont’s SNAP incentive) allow customers to stretch their food dollars and
buy fresh, local produce. Over the last two summers, more than $80,000 of food benefits were spent at the market. When families can afford to shop here, farmers earn income.
SNAP isn’t just a nutrition program, it’s an economic engine that creates wins for all and creates inclusive community spaces.
If Congress moves forward with its planned SNAP cuts, the consequences will be severe. Our vendors will feel the hit in their bottom lines. People in our community, including seniors, families with children, and people with disabilities, will lose access to nutritious food and essential healthcare.
After the Covid-19 pandemic,
Over the last two summers, more than $80,000 of food benefits were spent at the Burlington Farmers Market. When families can afford to shop here, farmers earn income.
some state food benefits were lost, and we saw how that negatively impacted our customers and vendors. Farms saw up to 40 percent decreases in their
revenue, and market staff were left strategizing with customers to figure out how to stretch their dollars. The impact of deeper cuts to food benefits, like those in the current budget proposal, could be even more devastating.
Health and food security are deeply connected. When people have access to good food and stable healthcare, they are better able to work, care for their families, and contribute to their communities. Farmers markets like ours become places of connection and resilience, but only when the policies that support low-income families remain strong.
Congress must reject proposals that would weaken SNAP and Medicaid. Instead, they
should prioritize investments that strengthen our food systems, support rural economies and ensure all Americans, of all incomes, can meet their basic needs with dignity.
While Vermont’s Senators are strong supporters of SNAP, our neighbors in other states need support urging their Senators to protect SNAP and Medicaid. I urge you to call your friends in other states, as close to home as Maine, and make sure they are raising their voices.
Our community, our farmers and our health depend on it.
Georgie Rubens of Burlington is the director of the Burlington Farmers Market.
Vermont farmers shift with the climate
Warmer, wetter seasons have growers dabbling in rice paddies, peaches and saffron
BY MAEVE FAIRFAX Community News Service
Vermont’s farmers are growing crops that better suit the state’s
warmer and wetter climate — and branching into products that provide income even when traditional crops fail.
Rick Cote, Associate Publisher rick@willistonobserver.com 802-373-2136
EDITOR
Jason Starr editor@willistonobserver.com
PRODUCTION & DESIGN
Jan Kenney
jan@willistonobserver.com
PUBLISHER
Susan T. Cote susan@willistonobserver.com
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in Vermont have increased by about 2 degrees Fahrenheit, and annual precipitation has increased by 21 percent, according to the state. The changes have forced agriculture to adapt in sometimes surprising ways.
Now that winters are milder, it has become commonplace for Vermont orchards to grow peaches. Nick Cowles owns Shelburne Orchards, and 35 years ago, he saw a bedraggled peach tree at a hardware store and bought it on a whim. Since then — especially in more recent years — peaches have become a lucrative addition to his business.
Peach trees like rain, and so the increased precipitation in Vermont does not bother them. Historically, temperatures posed a problem for peach-growing.
“It takes around 15-17 degrees below zero in the winter to kill the bud, and it used to be that there would be a stretch in the winter that we would get those temperatures. I figured we would get a peach crop maybe every third year,” Cowles said.
Now, he said, “it’s rare that they freeze out.”
Innovation is also making Vermont a more peach-friendly place.
Farmers have used new technology to develop more cold-hardy
peach varieties, Cowles said, and he now has trees that ripen at different times so that the picking lasts longer and brings in more customers.
In Ferrisburgh, Erik Andrus has turned his hayfields into rice paddies.
His Boundbrook Farm uses the rice-and-duck farming technique, a pesticide-free method in which ducklings are released into rice paddies. They control weeds and pests — and provide fertilizer.
The farm mostly grows cold-tolerant rice varieties from Japan, which sits at a similar latitude to Vermont, but it has recently started to grow loto rice from Italy.
The farm once accidentally planted Koshihikari, a variety of Japanese rice poorly suited to the cold. It did eventually mature, but not until October, which Andrus said was “a little bit of a nailbiter.”
Floods and droughts appear to be striking Vermont more frequently, but the rice grown at Boundbrook Farm is fairly immune to both, Andrus said.
The plants can be underwater for two days without being harmed, and the grains are protected by a husk, which means they won’t be contaminated by pollution from floodwaters. Because the varieties can be planted in floodplains, they can get water even during droughts.
Andrus said “flood-prone bottomlands” are the best places to create rice paddies. Vermont has many such areas, and rice could represent a path forward for farms impacted by flooding.
He works as a consultant at Cornell University, where a team of researchers is studying rice-farming techniques in the Hudson Valley. They are also offering workshops and creating resources for farmers.
But nothing like that exists in Vermont, and acquiring the tools, seeds and knowledge to create and manage a rice paddy without help is unrealistic for most farmers here.
Andy Jones, the manager of Burlington’s Intervale Community Farm, said it has become easier to grow crops that like warmth: peppers, eggplants, melons, sweet potatoes.
The member-owned farm has also seen increased yields of cold-weather spinach, lettuce and kale grown in unheated greenhouses in the winter. The flip side is that, for several weeks in the summer, the farm has had to stop growing some of those crops because it gets too hot.
Precipitation is becoming more intense but also more inconsistent. An increase in dry periods means more irrigation is needed, and bigger
rainstorms mean plants get wet and stay wet, leading to an increase in diseases, Jones said.
Climate change has hit Intervale Community Farm particularly hard because the entire farm sits in the floodplains of the Winooski River.
Jones said that they are used to floods, but “what’s been changing is the magnitude of the flooding.”
Tropical Storm Irene and the flooding events of 2023 and 2024 devastated the Intervale area. In 2023, Jones estimates the farm lost 80 percent of its crops.
In response, the farm is doing more succession cropping, or planting and harvesting the same crop multiple times. Its farmers plant crops that take little time to mature, so that if there is a flood, they have new ones ready quickly.
The farm has been renting fields at another farm, in Hinesburg, to plant slower-growing crops. It’s also moved a lot of crops into hoop houses and to higher elevations to keep them dry.
In spite of the flooding, Jones believes the farm is here to stay.
“The Intervale has been in agriculture for more than 1,000 years, and that’s not going to change,” he said.
The U.S. Department of Agriculture estimates that 90 percent of American farms take in $250,000 or less per year, which usually doesn’t leave much profit. A failed crop can mean disaster for a small farm.
For apple trees, thunderstorms pose a special danger, particularly ones that include hail. Cowles, from Shelburne Orchards, said that hail can “in five minutes just wipe out a whole year’s worth of work.”
After losing 80 percent of his main crop, MacIntosh apples, to a frost last year, he decided to buy
A Magical World Marketplace
crop insurance, which has provided some peace of mind. But that does little to address the increasingly unpredictable nature of farming.
“You used to be able to think seven generations ahead, but right now, really if you can even make it through the next couple years it will be good,” he said.
Many farmers are adapting to the uncertainty by diversifying their products. Since 2016, University of Vermont entomologist Margaret Skinner has been studying saffron farming in Vermont. The spice sells for $20-75 per gram, according to the state, and grows in or out of a greenhouse.
It ripens later than most other crops, meaning farmers have more time to devote to saffron’s tedious harvest.
Vermont’s warming is too subtle to impact saffron’s growth. And even if erratic weather makes harvests less consistent, saffron has an advantage: longevity. It lasts two or three years if dried properly, Skinner said, and farmers can count on it to bring in money when other crops fail.
Vermont saffron is also appealing to customers because it is
a niche. As Skinner put it: “People are really into local cool crops.”
The cool crop factor also applies to Boundbrook Farm’s rice. The farm sells to specialty retailers, restaurants and consumers who pre-order it from an email list.
Cowles said the novelty of fresh peaches in Vermont made them a coveted commodity, as is the experience of going to an orchard to pick them. Shelburne Orchards’ peaches are so popular that some customers sign up in advance for pick-your-own days to ensure the pickers don’t outnumber the peaches, Cowles said.
The orchard also distills its Dead Bird Brandy from its pears and apples.
“We bottle it after nine years, and that’s income that comes in regardless of whether we have a failed crop or not,” Cowles said.
Community News Service is a University of Vermont journalism internship.
Newbury farmer Jette Mandl-Abramson holds a mason jar of cured saffron earlier this year.
PHOTO BY SPENCER ROBB
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Taxes
continued from page 1
across its five schools and central office. Statewide, lawmakers injected $77 million from the general fund into the education fund. And a law passed last year, Act 183, re-equalized how properties statewide are assessed for education taxes.
Bruce Roy, a Williston Republican who ran unsuccessfully for the Vermont Senate last year, praised CVSD’s spending cuts, but described the factors that led to the tax decrease as “Band-Aids” that don’t portend long-term sustainability in education funding.
ceremony, House Speaker Jill Krowinski, D-Burlington, called it the “most significant education transformation” in decades. The new law tries to achieve two goals: equalize educational opportunities across the state, and, over time, make public education more affordable
that they are going to have to be in a different district or a bigger district,” Beck said. “They usually fight that pretty hard. I don’t think it’s a slam dunk. We’ll see what happens.”
Beck was appointed Monday to the School District Redistricting Task Force. He joins 10 other legislators and education officials on a group tasked with delivering a new school district map to the Legislature by Dec. 1. Lawmakers will then take up the new map for consideration during next year’s session, which begins in January.
BEFORE THEY GET BEHIND THE WHEEL…
“I think the tax decrease bought everybody some time,” Roy said, “a chance for taxpayers just to breathe a little bit. And that’s a good thing.”
Senate Minority Leader Scott Beck, a Republican from St. Johnsbury, said Vermont’s school funding system still needs an overhaul, despite this year’s tax relief.
“The underlying structural problem remains, which is that spending is increasing faster than the economy and the tax base can support,” Beck said.
REDISTRICTING — NO
‘SLAM DUNK’
Gov. Scott signed Act 73 into law on July 1. During the signing
for taxpayers.
The law tasks a newly appointed committee with consolidating the state’s 119 school districts into fewer, larger districts — anywhere between 10 to 25 new districts. Lawmakers will vote next year whether to move forward with redistricting, a vote that, if negative, would derail Act 73.
“Typically Vermonters don’t respond very well to being told
Joining Beck on the task force are: Jennifer Botzojorns, retired superintendent for the Kingdom East School District; Chris Locarno, retired director of finance and facilities for the Central Vermont Supervisory Union; Sen. Martine Gulick (D-Chittenden Central); Sen. Wendy Harrison (D-Windham); Dave Wolk, former state senator and longtime president of Castleton University; Rep. Edye Graning, D-Chittenden-3; Rep. Beth Quimby, R-Caledonia-2; and Rep. Rebecca Holcombe, D-Windsor Orange-2.
— Corey McDonald of VTDigger contributed reporting
Gov. Phil Scott signed Act 73 on July 1.
PHOTO BY GLENN RUSSELL/VTDIGGER
Meet your makers
Sarita Devi — Growing up in Uttar Pradesh, northern India, Sarita learned to cook family recipes throughout her childhood. Nine years after moving to Vermont with her husband, Yogi Singh, she realized her dream of opening Aromas of India to share the food she loves with others. Her flavorful vegetarian menu (Indian food is so much more than curry!) features complex flavors and textures. Everything she serves, she makes from scratch, with attention to detail that shines in every dish.
Francisco Guzman — Francisco, Carlos and Ricardo Guzman and Eduardo Fuentes have been friends since their grade school days in Jalisco, Mexico. With two other successful Tex-Mex restaurants up and running, the partners seized the opportunity to open their third, under Francisco’s leadership, when space came available in Williston. At Casa Grande, Francisco has created a colorful, lively atmosphere, where he eagerly welcomes guests to enjoy authentic dishes with the vibrant flavors of Mexico.
Craig Anthony — Craig Anthony grew up in Tamworth, New Hampshire. His love for cooking was found as a child hunting and fishing, and grew during high school as a member of the Junior
American Culinary Federation. In 2007, he relocated to Vermont, building a distinguished career with Mirabelles Bakery and Waterworks Food and Drink, before becoming Executive Chef at the Kitchen Table. Craig delights in creating a space for family and friends to gather and enjoy delicious home-cooked comfort.
Samantha La Croix Pastry Chef, Samantha La Croix, was born and raised in Vermont where her passion for baking was sparked at an early age by her late grandmother. Classically trained in Pastry & Baking Arts at The New England Culinary Institute, Sam has delighted diners at Jupiter Island Club in Southern Florida, Hen of the Wood, The Inn at Shelburne Farms, and Mirabelles Bakery. Widely recognized as one of the best dessert bakers in Chittenden County, she loves feeding people food that brings them to a warm, familiar place.
Bobby Seaman Bobby, Director of Operations at Folino’s Pizza, has worked at the restaurant for 7 years. Bobby was the leader behind opening their Williston location in 2021. Bobby comes from a rich culinary background but has found working with pizza is the most rewarding because of the flexibility of flavors and toppings. Bobby says, “Folino’s stands out because of our attention to high-quality ingredients and naturally rising dough.” His go-to order is the Margarita pizza. “It’s a classic pizza that lets our ingredients do the talking.” With multiple Folino’s locations, Bobby says, “The best thing about working in Vermont is getting to know the communities that we are a part of and bringing a smile to people’s faces.” Visit Bobby and the rest of the Folino’s family at our Williston location!
Order Online for
Pickup or Delivery
The Kismet Building
Suite 101
Williston
Meet your makers
Perry & Neil Farr — Perry & Neil Farr met as students at the Culinary Institute of America in Hyde Park, NY then settled in Williston (Neil grew up in Colchester) to raise their family, where they each pursued careers in food service while exploring business ideas. When they discovered Poké on a trip to San Francisco they knew they needed to bring the concept to Vermont. The Scale was born. Perry & Neil take pride in sourcing only the freshest ingredients - mostly local – and offering hungry patrons fast, healthy and delicious food with a Hawaiian flare.
Max Fath — Max Fath grew up in Williston, the son of Jon and Lucie Fath who owned and operated the original Toscano Café Bistro on Bridge Street in Richmond. With twenty years of experience in restaurant service and management, Max was eager to launch a new rendition of Toscano when the opportunity became available in Williston. Max built a team of some familiar faces from the original Toscano and some new faces he met along the way and is grateful for the opportunity to serve our community once again, blending nostalgia from the original Toscano with contemporary elegance in his newly renovated space.
moving to Vermont in 2009, Eric saw an opportunity to create a gathering place in Williston where locals could connect to enjoy excellent coffee, espresso drinks, and fresh baked goods. He opened Williston Coffee Shop to serve the breakfast and lunch crowd. Over a decade later, Eric can be found in the early hours baking bread, croissants, scones and pastries to the delight of his regular customers. He takes pride in his products, the friendly atmosphere of the Shop, and the many employees who have learned from him. Located on Cornerstone Drive, it’s no surprise that Williston Coffee Shop has become a Williston cornerstone.
Brian Lewis— Brian’s journey to Williston wends from his native Connecticut through Seattle, L.A., Rhode Island, and Waitsfield. After a season as Executive Chef at Sugarbush resort’s main slopeside restaurant, Lewis struck out on his own in Waitsfield, opening Toast and Eggs in 2018. After leading that restaurant through the pandemic, he purchased South Burlington’s Parkway Diner on Williston Road. He also bought the original Yellow Mustard deli while launching Filibuster Restaurant and Bar, both in Montpelier. Following the floods of 2023 he successfully reopened both restaurants. After opening his second Yellow Mustard Subs and Sandwiches shop in Burlington, Brian is thrilled to join the Williston community with his newest location in the Taft Corners Shopping Center!
SUNDAY JULY 13
Aromas of India
2nd Anniversary Special Buffet 11am - 9pm
Eric Kelley — Originally from Massachusetts, Eric went to college in Colorado where he began his career in the food service business. After
Celebratory dishes Plus complimentary take-home treat.
Donna Lee Burnett
Donna Lee Burnett (Prescott), 64, of Richmond, passed away peacefully with her loving family by her side on June 28, 2025 at the McClure Miller Respite House, in Colchester, VT.
Donna was born in Manchester, NH to Richard and Rita Prescott on Sept. 9, 1960.
She leaves behind her husband of forty-four years, Brian Burnett and children; Krista Bolduc and husband Mike;
Jacqueline Georgette Corytsas
Jacqueline Georgette Corytsas (Jackie, Yai Yai) of Williston passed away June 24, 2025 after a brief stay at the Respite House at the age of 95.
She was born Jan. 23, 1930 in Bronx, NY the daughter of Felix Plintick and Alma Newmier. While in NY she worked as a waitress at Woolworths. She came to Vermont in 1950 working as a waitress at the Arcadia restaurant where she met her husband Xanthos Corytsas. They married on June 21, 1952 and raised 3 children - Helen Shepard, Christine LaPointe and Costas Corytsas.
Together they ran several area restaurants including The Grinder House, Corner Cottage, The Rooster Tail and Costas Restaurant. Jackie also managed the snack bar at Mammoth Mart, worked
OBITUARIES
Christopher Burnett and wife Lindsey; Chelsea Burnett and boyfriend Vic; Shawn Burnett; Matthew Burnett and daughter-in-law Lena Capps.
Donna leaves behind her six beautiful granddaughters, Brielle and Adelyn Bolduc, Madison, Raegan and Mckenzie Burnett and Lexia Burnett. She also leaves behind her brother, David Prescott and his wife Marie, as well as Brian’s many siblings, their spouses, and their children whom she loved dearly.
Donna was predeceased by her parents and brother, Michael Prescott.
Donna married Brian on Nov. 29, 1980 in Essex Junction. They started their life together in Essex, then spent time in Bolton before moving into their forever home in Richmond. You could see them at the Fourth of July parade, getting creemees at Bridge Street, or sporting and school events with their kids.
Donna had many professions over the years beginning with caring for children in her home daycare, and later in life, finding her true calling providing home health care. She loved helping families ensure that their loved ones were well cared for and comfortable during their
at Williston and CVU school lunch programs and UVM food service. Jackie enjoyed bird watching, word search, TV and spending time with family.
Jackie is predeceased by her husband of 63 years Xanthos, her parents, sister Harriette and brother Henry. She leaves her children Helen Shepard and husband Gary, Christine LaPointe and husband Bill, son Costas Corytsas; grandchildren Travis Shepard and Patsy, Tara Libby, Angela LaPointe, Emily Clouatre and Josh, Hilary Stadtner and Preston; great-grandchildren Cassandra and Breanna Libby, Mikaela and Gabriella Shepard, Kaitlin Gokey and Prasen, Laura and Abigail Clouatre and Kalayah Stradtner. She also leaves behind her brothers Thomas and Larry, and several nieces and nephews. She will be greatly missed.
The family would like to extend our deep gratitude to Sissy, Judy, Home Health and Hospice staff, McClure Respite House, The Vermont Council for Independent Living, Meals on Wheels staff and volunteers, Dinners with Love restaurants participants and volunteers, and Age Well for their kind and compassionate care.
There will be a graveside service on July 27, 2025, at 1 p.m. at the Maplewood Cemetery Huntington VT, with a Celebration of Life to follow at the Timberline Lodge, Bolton Valley.
In leu of flowers please consider donating to the McClure Respite House in Colchester VT.
most challenging times.
Donna enjoyed sitting by the pool or sunbathing at the ocean. She loved preparing for the holidays, whether it was decorating her home, baking dozens of rolls and cookies, or filling her family’s 17 Christmas stockings. She was always happiest when surrounded by her husband, children, grandchildren, granddogs, extended family and friends.
Donna had an amazing way of making anyone that she met instantly feel like family. Donna will be greatly missed by all who loved her.
The family would like to thank the
UVM Home Health & Hospice team and the McClure Miller Respite House staff for all the care and support they provided Donna and her family.
To honor Donna, the family would greatly appreciate donations to the 2025 ALS Foundation Walk team Making Memories with Donna to help fight this cruel disease.
A memorial service will be held July 14 at 10:30 a.m. at Trinity Baptist Church in Williston, VT. Later that day, from 58 p.m., the family will host a Celebration of Life at the Barns at Lang Farm in Essex.
FAMILY PROGRAMS
STACKING RINGS WORKSHOP
Recreation & Parks WILLISTON
Ages 14-plus. This two-hour workshop from the Vermont Jewelry School guides you through the creation of rings, each of silver, brass and copper. Solder, size and individualize theirings before wearing them home. Thursday, July 17, 5-7 p.m. Instructor: Silvio Mazzarese
ADULT PROGRAMS
PICKLEBALL INTRO
Ages 18-plus. Learn the rules, a variety of drills, some basic game strategies and how to play in this two-hour introductory clinic. Resources will be provided for continued learning and playing opportunities. Bring a paddle or borrow a loaner. Saturday, July 12, 10 a.m.-12 p.m. Instructor: Corey Gottfried
PICKLEBALL 101
Ages 18-plus. This program will focus on the fundamentals of pickleball, including shot selection, court strategy, drills and playtime. Intended for those who already know the rules. Loaner paddles available upon request. Tuesday, Wednesday and Thursday,
July 15-17, 5:30-7:30 p.m. Instructor: Corey Gottfried
GEN AI WORKSHOP
Ages 18-plus. Explore ChatGPT and Copilot, two GenAI-powered tools, — learn to construct effective prompts, check out a useful applications, and have hands-on practice. GenAI is a type of artificial intelligence that can create or revise content. Think of it as a digital buddy that helps brainstorm, write, research and streamline work. Thursday, July 10, 5:30-7:30 p.m. Instructor: Deb Helfrich
SOCCER
PROGRAMS
MINIS
Age 3. Introducing 3-year-old children to soccer. You and your child will work together to develop fundamentals such as dribbling, trapping, passing, kicking and running/agility in a fun, non-competitive atmosphere — does not include games. No special equipment is needed. Each participant will receive a soccer T-shirt. This is a child/parent program that meets on Saturdays in the fall.
RECKIDS
Ages 4-5. Introduces children ages 4-5 to
see REC DEPT page 22
OBITUARIES
George William Katz
George William Katz entered into his new eternal life on June 30, 2025, at Green Mountain Nursing and Rehabilitation in Colchester.
George was born on Dec. 12, 1948, in Jersey City, NJ. He was a graduate of Fairleigh Dickenson University and of Ohio State University where he received his Juris Doctorate in law.
After working as an attorney for the state of Ohio, he served as an immigration lawyer for the U.S. Immigration and Naturalization Service in Cleveland and in El Paso. He later became Assistant Regional Counsel for the
INS, relocating from Texas to Vermont. He led several CLE seminars on immigration law and he worked as a lawyer in private practice.
George had a keen interest in presidential history, politics, and current events. Favorite trips were visiting presidential sites throughout the U.S. He was active with the blind and visually impaired community. A resident of Williston, he was a member of Immaculate Heart of Mary Church.
He was predeceased by his parents August Robert and Helen Katz, by his brother Robert Katz and his sister Dorothy Scott. He is survived by his wife Shirley, daughter Adriene Katz, daughter Jenna and son-in-law Sean Platt, grandsons Carter and Lincoln, sister-in-law Liz Katz, and nieces and nephews.
A funeral Mass was celebrated at Immaculate Heart of Mary Church with a graveside service to be at a later date.
The family would like to thank the doctors and staff at Green Mountain Nursing and Rehabilitation, Rev. Oliver Saligan, Rev. Charles Ranges, and the parishioners of Immaculate Heart of Mary and Our Lady of the Holy Rosary Churches, for their loving care and support.
In lieu of flowers, a donation to a favorite charity may be made in memory of George. To share online condolences, please visit www. readyfuneral.com.
complete details or to sign up, visit
Thomas A. Dippe
Thomas A. Dippel (Tad) was born in Pennington, N.J., Feb. 18, 1958 and passed away peacefully on July 1, 2025 at The Arbors in Shelburne.
He leaves behind his beloved wife of 25 years, AJ Humphrey, his adored sons Max and Milo Dippel, of Williston and his dear sister Lisa Carlson (Marcel Washington) of Bound Brook, N.J. He is preceded in death by his parents Raymond Dippel and Betts Dippel (nee Ruskie), his Aunt Elva, Uncle Reg
and Uncle Kenneth.
If you knew Tad, you can probably close your eyes and hear his infectious laugh. He was kind, funny and smart. He was an avid fly fisherman and a long time member of Trout Unlimited. He was a master gardener, a Nordic ski coach, and an Alpine and Nordic skier. He loved to hike, cycle and be outdoors. He was an amateur entomologist and mycologist. He was an excellent cook, father, husband and friend. He maintained many childhood friendships and those loyal friends supported him throughout his illness. Everyone who met him enjoyed his calm presence and his quirky sense of humor. Before becoming a teacher, he worked at a myriad of jobs including as a (favorite) summer camp counselor at Heart’s Bend in Newfane, VT. He worked one summer on Nantucket and formed friendships that endured. He attended both Stockton State and Keene State, earning his Bachelor’s Degree and Teaching Certificate and taught at the Killington Mountain School. He earned a Master’s degree in Botany from UVM and taught at Orange Center School in Orange, Harwood Union in Duxbury, and
OBITUARIES
then for 20 years at Williston Central School, retiring in 2018. He delighted in bringing science alive for his middle school students.
Tad was a natural-born teacher, whether he was showing kids how to tie a fly or raise brook trout for release in local streams, or running science experiments in his classroom.
Tad suffered from PSP (Progressive Supranuclear Palsy) a rare neurological disorder that robs its victims of their mobility and balance. It causes severe damage to vision, as well as affecting the ability
to swallow food and to speak. The beginning symptoms were subtle, and as is often the case with this rare disease, it took time before a diagnosis could be made. He endured unimaginable difficulties and never once complained.
During the course of Tad’s illness, AJ, Max and Milo surrounded him with unwavering support. He loved them fiercely and that love was returned in spades.
His family wishes to thank the amazing staff at The Arbors who provided him with excellent and
Safety Tips for Hanging Around Outside Season
genuinely loving care. If you want to honor Tad’s memory, go outside and do something you love. We also welcome donations in his name to Cure PSP.org. There is currently no treatment or cure for this disease.
Per Tad’s request, we will hold a celebration of his life at the Shelburne Vermont Town Hall on Sunday, Aug. 3 at 2 p.m. This is meant to be a joyous celebration of life, and will be a casual affair. Light refreshments to follow, served in the Community Living Room of the Pierson Library.
Keep landscaping and large objects away from your meter
Please do not place mulch, topsoil or rocks in contact with your meter. Be careful when mowing and report any damage. If your meter is located where large objects, such as vehicles or dumpsters, could collide with it, a barricade should be installed. Contact us about barricade options at 802-863-4511.
During summer, you may see VGS representatives outside your home inspecting our system and painting meters.
Be safe
Scan the QR Code or visit vgsvt.com/be-safe for more safety information.
How to Detect a Gas Leak
Smell: Natural gas is normally odorless. A distinctive, pungent odor, similar to rotten eggs, is added so that you will recognize it quickly.
Sight: You may see a white cloud, mist, fog, bubbles in standing water, or blowing dust. You may also see vegetation that appears to be dead or dying.
Sound: You may hear an unusual noise like a roaring, hissing, or whistling.
If you suspect a leak:
Move immediately to a safe location. Call VGS at 800-639-8081 or call 911 with the exact location. Do not smoke or operate electrical switches or appliances. These items may produce a spark that might result in a dangerous condition.
Do not assume someone else will report the condition.
Get the Scoop
During the heat of summer, cool, smooth ice cream is a favorite treat. But where did this sweet confection come from? Sunday, July 20, is National Ice Cream Day. This week, The Mini Page learns all about the tasty goody we all scream for. How is ice cream made?
To make ice cream in a dairy might take eight hours from start to finish.
It starts with milk and cream and then goes through these steps:
1. At the dairy, milk and cream are mixed with sweeteners and flavorings.
2. The mixture is heated in a pasteurizer to kill any germs.
3. A homogenizer beats the mixture so it is creamy and smooth.
4. The mixture is cooled to about 40 degrees Fahrenheit.
5. In a barrel freezer, blades whip the mixture, adding air to it. Fruits, nuts and other solid foods can be added during this process.
6. The softened ice cream is packaged in cartons.
7. The ice cream is hardened in a blast freezer so it won’t melt on the way to the store.
8. Delivery is made to stores or restaurants.
Ice cream history
Some historians can trace dishes similar to ice cream back to the first and second centuries. In China and Persia, ice or snow were mixed with fruit and honey. Later,
Try ’n’ Find
Next Week: All about electricity
Ice cream Fact-a-Roonies
Mini Fact: Chocolate, cookies ‘n’ cream and vanilla are the top three flavors in the United States.
Italian explorer Marco Polo brought recipes for frozen desserts from China to Europe.
Making ice was difficult. In the 1700s, people collected frozen river ice in the winter and stored it in sawdust. Horse-drawn wagons delivered it to homes.
In the mid-1800s, Nancy Johnson invented the first hand-cranked freezer for making ice cream. The first manufacturing plant for ice cream opened in 1851 in Baltimore. People in the early 1900s enjoyed going to “ice cream parlors” or got ice cream directly from dairies.
Around the middle of the 20th century, ice cream became available in grocery stores, and people could eat it at home.
Sundaes
Drinking sodas was so much fun that some people thought they should not be served on such a serious day as Sunday.
Soda fountain owners came up with a new dish using only ice cream topped with syrup and candies. Since these were served on Sunday, they were named after that day. The spelling was later changed to “sundae.”
Words that remind us of ice cream are hidden in this puzzle. Some words are hidden backward or diagonally, and some letters are used twice. See if you can find:
• Nearly three-quarters of Americans eat ice cream at least once a week.
• The average American eats about 19 pounds of ice cream per year — about 4 gallons!
• Ice cream sandwiches are the most popular novelty product.
• President George Washington was a fan of ice cream. It was made at his home at Mount Vernon.
• Dolley Madison, the wife of the third president, John Madison, often served ice cream at the White House.
• Cones were probably invented when Ernest A. Hamwi set up his Syrian waffle stand at the 1904 World’s Fair next to one selling ice cream. When the ice cream stand ran out of cardboard dishes, Hamwi shaped one of his pastries into a cone.
• In 1920, Harry Burt Jr. of Ohio came up with the idea of ice cream on a stick. He called it the Good Humor Bar. Burt’s customers did not have to come to him: He used specially decorated white carts to bring the treats right to customers.
Cream Man: How Augustus Jackson Made a Sweet Treat
by Glenda Armand and Kim Freeman
Ira:
Founded by Betty Debnam Issue
photo by Nicolas Ettlin
photo by The Culinary Geek
photo by Michael Curi
Some historians can trace dishes similar to ice cream back to the first and second centuries. In China and Persia, ice or snow were mixed with fruit and honey. Later, topped with syrup and candies. Since these were served on Sunday, they were named after that day. The spelling was later changed to “sundae.”
Try ’n’ Find
Words that remind us of ice cream are hidden in this puzzle. Some words are hidden backward or diagonally, and some letters are used twice. See if you can find:
• 1/2 cup of your favorite ice cream sauce, such as chocolate, butterscotch or strawberry
1. Using an ice cream scoop, form two balls of ice cream.
2. Roll in coconut until covered.
3. Place each ball in a bowl. Freeze until firm.
4. Cover with sauce before serving. Serves 2.
At the library: • “Ice Cream Man: How Augustus Jackson Made a Sweet Treat Better” by Glenda Armand and Kim Freeman
Mini Jokes
Ira: Why did the ice cream truck break down?
Isabel: Because it had a rocky road!
Eco Note
* You’ll need an adult’s help with this recipe.
All 28 of the most populated U.S. cities are sinking to some degree, largely due to excessive pumping of groundwater, according to a new satellite-based study published in the journal Nature Cities. In 25 of those cities, at least 65% of the land is subsiding. Some neighborhoods are sinking faster than others, putting buildings and roads under stress. Metropolitan Houston is sinking the fastest, with more than 40% of the area dropping more than 0.2 inch per year and 12% sinking at twice that rate.
For later:
Look in your newspaper for recipes for ice cream. Also look for advertisements for ice cream shops.
Teachers: Follow and interact with The Mini Page on Facebook!
1. Mike likes _________ of Oreos and colored sprinkles.
Kendra wants more than one ______ on her cone.
3. 1. Add-ons that decorate or enhance flavor (8-letter plural noun)
Very pleasing to the sense of taste (9-letter adjective) 3. Change from a solid to a liquid from heat (4-letter verb) 2. Amount taken out with a dipping move (5-letter noun)
R OO TO N Y M by Jan & Carey Orr Cook
By Jim Miller
Dear Savvy Senior,
What do I need to do to get disability benefits from Social Security? I’m 60 years old and have a medical condition that doesn’t allow me to work at my job anymore, but I’ve read that getting disability benefits is very difficult. Need Help
Dear Need,
Getting Social Security Disability Insurance benefits (SSDI) when you’re unable to work can indeed be challenging. Each year, approximately 2 million people apply for SSDI, but around twothirds of them are denied, because most
SAVVY SENIOR
Who’s eligible for Social Security disability benefits?
applicants fail to prove that they’re disabled and can’t work. Here are some steps you can take that can help improve your odds.
ARE YOU DISABLED?
The first thing you need to find out is if your health condition qualifies you for Social Security disability benefits.
You generally will be eligible only if you have a physical or mental impairment severe enough that it prevents you from working in your current or past line of work, for at least a year.
There is no such thing as a partial disability benefit. If you’re fit enough to work part-time, and you’re earning more than $1,620 ($2,700 if you’re blind) a month on average in 2025, your application will be denied. But, if you’re not working, or are working but earning below those limits, your application may be considered.
Your skills, education and work experience are factors too. Your application
will be denied if your work history suggests that you could perform a less physically demanding job that your disability does not prevent you from doing.
To help you determine if you’re eligible, use the SSA Benefit Eligibility Screening Tool at SSAbest.benefits.gov.
HOW TO APPLY
If you believe you have a claim, your next step is to gather up your personal, financial and medical information so you can be prepared and organized for the application process.
You can apply either online at SSA. gov/disability or call 800-772-1213 to make an appointment to apply at your local Social Security office, or to set up an appointment for someone to take your claim over the phone.
The whole process lasts about an hour. If you schedule an appointment, a “Disability Starter Kit” that will help you get ready for your interview will be mailed to you. If you apply online, the kit is available at SSA.gov/disability/disability_starter_kits.htm.
It currently takes six to eight months from the initial application to receive either an award or denial of benefits. The only exception is if you have a chronic illness that qualifies you for a “compassionate allowance” (see SSA.gov/compassionateallowances), which fast tracks cases within weeks.
If Social Security denies your initial application, you can appeal the decision, and you’ll be happy to know that roughly
half of all cases that go through a round or two of appeals end with benefits being awarded. But the bad news is, with a huge backlog of people waiting, it can take another eight to 10 months or longer to appeal the decision, and another 15 months to get a hearing if reconsideration is denied.
GET HELP
You can hire a representative to help you with your Social Security disability claim. By law, representatives can charge only 25 percent of past-due benefits up to a maximum of $9,200 if they win your case.
It’s probably worth hiring someone at the start of the application process if your disability is something difficult to prove such as chronic pain. If, however, your disability is obvious, it might be worth initially working without a representative to avoid paying the fee. You can always hire a representative later if your initial application and first appeal are denied.
To find a representative, check with the National Organization of Social Security Claimants’ Representatives (nosscr.org) or National Association of Disability Representatives (nadr.org). Or, if you’re low-income, contact the Legal Services Corporation (lsc.gov/find-legalaid) for free assistance.
TODAY’S HISTORY:
• In 1821, the United States began to take possession of Florida.
• In 1890, Wyoming was admitted as the 44th state.
• In 1940, Nazi forces began an air attack on southern Britain that would last 114 days and become known as the Battle of Britain. In 1962, AT&T (in conjunction with NASA) launched the first privately owned satellite, Telstar 1.
• In 1991, Boris Yeltsin took office as the first popularly elected president in Russia’s history.
TODAY’S FACT:
• The United Kingdom’s Royal Air Force, which battled the German Luftwaffe during the Battle of Britain, counted 11 American pilots among its 2,900 members.
Rec Dept.
soccer skills. You and your child will work together to develop fundamentals such as dribbling, passing,
kicking and running/agility in a fun, non-competitive atmosphere — does not include games. No special equipment is needed. Each participant will receive a reckids T-shirt. This is a child/parent program that meets Friday evenings from 5:206:10 p.m.
ROOKIES SOCCER
Designed for kids in kindergarten through second grade who want to learn, play and experience the
game of soccer in a fun and engaging atmosphere. (Separate programs for boys and girls if numbers allow.) Children will learn the game, improve skills and have fun. Programs begin in September and meet Saturdays for one hour — a half-hour clinic and a halfhour scrimmage. Volunteer Coaches are needed.
YOUTH SOCCER
Geared to grades 3-5. Separate programs for boys and girls if numbers allow. Teams will have the opportunity to play other town recreation department teams. Volunteer coaches are needed. Discount registration by Aug. 17; registration deadline is Aug. 24.
SUMMER CAMPS
Camps with spots still available: Advanced Baking, Ultimate Frisbee,
Lego Building, Multi-Sports, 3D Stop Motion, Rocketry, Hogwarts Express, Baseball, Electrifying Fun, Wicked Cool Vet, Bubbles Bonanza, All About Clay, Minecraft Mania.
Ages 50-plus. Tuesdays and Thursdays, 10-11 a.m. Instructors: Ann Naumann & Joyce Oughstun.
SENIOR STRENGTH & FUNCTIONAL MOBILITY
Ages 50-plus. Wednesdays and Fridays, 10-10:45 a.m. Instructor: Jazmine Averbuck.
ZUMBA GOLD
Ages 18-plus. Thursdays, 8:459:45 a.m. Instructor: Ciara Gregory.
brighthorizonstaxsolutions.com
RABIES BAIT
continued from page 2
The week-long bait drop is a cooperative effort between Vermont and the U.S. Department of Agriculture Wildlife Services to stop the spread of the potentially fatal disease.
Rabies is a deadly viral disease of the brain that infects mammals. It is most often seen in raccoons, skunks, foxes, and bats, but unvaccinated pets and livestock can also get rabies. The virus is spread through the bite of an infected animal or contact with its
saliva. If left untreated, rabies is almost al ways fatal in humans and animals. However, treatment with the rabies vaccine is nearly 100 percent effective when given soon after a person is bitten by a rabid animal.
So far this year, 23 animals in Vermont have tested positive for rabies, and 14 of those have been raccoons.
SHELBURNE DAY
continued from page 4
According to wildlife officials, rabid animals often show a change in their normal behavior, but you cannot tell whether an animal has rabies simply by looking at it. People should not touch or pick up wild animals or strays – even baby animals.
Shelburne Historical Society will have a display and president Dorothea Penar will lead a cemetery tour at 1 p.m. Food vendors round out the event with everything from coffee and lemonade to burgers and creemees. Kids will enjoy meeting animals from Shelburne Farms, craft projects, and
face Towards burne-Hinesburg head the Golf depending land. Rotary’s
A win for the Wolfpack
Pollinators
continued from page 1
pollinator garden is an area of land that is allowed to “re-wild.”
The land is left unmowed and unweeded, allowing for native plants to take root and for pollinators to make a home. Less mowing means lowering emissions from lawnmowers, and decreasing noise pollution.
The pollinator garden was created with help from a group of adult and student volunteers as well as the Williston Conservation Commission.
“The idea is to create a teaching and learning garden and to encourage people to think about reducing their lawn, and growing plants for pollinators,” said Miuccio.
that area to re-wild. This will create more and more sources of food and habitat for birds and pollinators, as Tallame’s quote suggests.
It should be noted that this practice is different from “No-MowMay.” In an interview with the Observer, Miuccio said that “it’s better to leave a section of lawn unmowed for the whole year. Cutting
The land is left unmowed and unweeded, allowing for native plants to take root and for pollinators to make a home.
CLOCKWISE (l to r): Williston’s Breadon Jones makes the play at third during the Wolfpack’s doubleheader sweep of the Burlington Brewers on June 29 at Williston Central School. Colby Galipeau pitches in the first game. Jatter Muzzy fields a ground ball. Zach Darling times up a pitch.
OBSERVER PHOTOS BY AL FREY
Indeed, Sustainable Williston’s goal is for everyone, not just at Village Community Park, to have a pollinator garden of their own. Miuccio recommends homeowners devote a section of lawn to creating a pollinator garden, allowing
everything down at the end of May can be damaging to the plants and nesting sites that have evolved.”
In addition to the pollinator garden, Sustainable Williston is currently supporting the Williston Energy Committee in reducing Williston’s greenhouse gas emissions and promoting cleaner heating systems. Sustainable Williston has meetings and socials once a month that get the community involved in taking local steps toward sustainability. For more information, visit sustainablewilliston.org or email sustainablewilliston@ gmail.com.
The pollinator garden in Village Community Park has blossomed into “a teaching and learning garden … to encourage people to think about reducing their lawn, and growing plants for pollinators,” says Deborah Miuccio.
