Best in Central Vermont - Spring 2017 by Best of Central Vermont

Central Vermont best of

SPRING 2017 VOLUME 5, NO. 2

COMMUNITIES AND LIFESTYLE IN THE HEART OF THE GREEN MOUNTAINS

MOTOWN FARM

A MUSHROOMING BUSINESS MOVES

APPLAUSE FOR THE AUD BARRE MUNICIPAL AUDITORIUM

SUGARBUSH SUMMER CAMPS ADVENTURE PROGRAMS FOR KIDS

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Contents FEATURES

SETTING AN AMERICAN RECORD

PAULA YANKAUSKAS SWIMS THE ENGLISH CHANNEL BY PHYL NEWBECK

44 APPLAUSE FOR THE AUD: 52 STILL FAMOUS AFTER ALL THESE YEARS MOTOWN FARM

A MUSHROOMING BUSINESS MOVES TO A NEW LOCATION WITH ROOM TO GROW BY PAM HUNT

BARRE MUNICIPAL AUDITORIUM BY MEG BRAZILL

38 13 PUBLISHERS’ NOTE 14 ONLINE HUB 16 CONTRIBUTORS 18 OCCASIONS OUT & ABOUT 20 BY CASSIE HORNER

SEASON’S BEST

SEASONAL DELIGHTS

26 DELICIOUS DELICATE SPRING VEGETABLES

38 SPRING FORWARD WITH VERMONT WINE, BREAD, AND CHEESE

BY COREY BURDICK

BRIGHT IDEAS

Contents 59 SUGARBUSH SWEETENS SUMMER FOR KIDS WITH CAMPS

BY DIAN PARKER

SEASONAL TIPS

65 SPRING CLEANING 69 DINING & ENTERTAINMENT GUIDE CALENDAR 71 ARTS AND ENTERTAINMENT 76 LAST GLANCE

D E PA R T M E N T S

BEST OF

Central Vermont SPRING 2017 | VOLUME 5 NO.2

COFFEE TABLE PUBLISHING P.O. Box 1460, Quechee, VT 05059

(802) 295-5295

www.bestofcentralvt.com PUBLISHERS

Robin Gales John Gales Bob Frisch CONTRIBUTING EDITOR

Sarah Tuff Dunn ASSISTANT EDITOR

Elaine Ambrose ART DIRECTOR

Robbie Alterio ADVERTISING DESIGN

Hutchens Media, LLC WEB DESIGN

Locable ADVERTISING

Robin Gales John Gales (802) 295-5295 coffeetablepublishing@comcast.net Keep us posted. Best of Central Vermont wants to hear from our readers. Correspondence may be addressed to letters to the editor, Best of Central Vermont, P.O. Box 1460, Quechee, VT 05059. Advertising inquiries may be made by emailing ctpublishing@comcast.net or coffeetablepublishing@comcast. net. Best of Central Vermont is published quarterly by Coffee Table Publishing, LLC, Â©2017. All rights reserved. Reproduction in whole or in part is strictly prohibited. Best of Central Vermont accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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PUBLISHERS’ NOTE

SPRING INTO NEW BEGINNINGS

very year, we’re amazed and humbled to see spring unfold in Central Vermont. It begins here as the Earth sheds winter with rains, rushing rivers, and water flowing down mountains—and mud, plenty of mud. In addition to mud season, there’s stick season, when sudden gusts bring a flurry of branches of all sizes to our yards. Then it happens. Grass, flowers, leaves. From crocus to fragrant lilacs—delicate shades of green, yellow, pink. And the sense of a new start with endless possibilities. Central Vermont offers all this and more. Mirroring everything that this new season delivers, our spring issue does the same. We consider fleeting spring vegetables such as fiddleheads and delicious ways to enjoy them, and we shine a spotlight on MoTown Mushrooms—a new beginning for them too as they move into a larger facility with room to grow. Ready for spring wines? Central Vermont offers some of the best in the country. Fresh Tracks Vineyard, Lincoln Peak Winery, and Shelburne Vineyard all provide exceptional choices—perfect with Vermont’s award-winning cheeses and artisanal breads. Drop by their vineyards for a taste, then stop at your local market and stock up. It’s picnic time again! With spring comes new challenges, and Paula Yankauskas from Hyde Park shares her story of a challenge few would dare—swimming the English Channel. Read her story of perseverance and physical demands. In Barre, we spotlight the Barre Auditorium. The “Aud,” as it’s affectionately called, comes to life every spring with the state high school basketball tournament, but there’s so much more to its history of serving the people of Central Vermont for a very long time. Spring means planning for summer activities for the kids. Sugarbush Resort has some great programs to choose from. We also look at an outstanding program, Girls on the Run, that mentors and coaches girls in running, helping prepare them for life’s challenges. This issue of Best of Central Vermont delivers many more examples of spring. We think you’ll enjoy them as well as this wonderful season! Best,

John and Robin Gales www.facebook.com/ BestOfCentralVermont

VISIT US ONLINE

| W W W. B E S TO F C E N T R A LV T.CO M

GIRLS ON THE RUN Calling all moms, daughters, sisters! Learn what it means to be part of this great program. Girls on the Run was founded in 1996 in Charlotte, North Carolina, with the help of 13 girls. Its mission? To empower girls in grades 3 through 8 with confidence and a healthy lifestyle.

BOYDEN VALLEY WINERY Take a ride this spring to Boyden Valley Winery, nestled in the bucolic town of Cambridge, Vermont. They are celebrating an incredible 20 years in business. As fourth-generation Vermonters, the Boyden family has pioneered innovative wine-making techniques and oneof-a-kind wines and spirits since planting their first grapes in 1996.

SPRINGTIME AT MORSE FARM As the days grow longer and the nights a bit milder, head on over to Morse Farm and enjoy the season’s best. Try sugar on snow and pancake breakfasts, and shop until you drop. You might even see a goat or calf!

eNEWSLETTER What does our newsletter include? • A summary of our most popular articles and comments from our readers • Local event listings from our calendar • Special offers from Best of Central Vermont and local businesses • Exclusive insights into upcoming features and articles, and much more . . .

Join the conversation online...

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CLICK ON our online calendar to see local events happening in our community, and you can add your own event free!

CO N T R I B U TO R S

MEG BRAZILL covers art, business, culture, and travel. She is currently working on a series of art essays and a book of fiction. She was also a touring musician with her band, Los Microwaves. Their music was recently re-released on vinyl LP and DVD by the San Francisco label Dark Entries Records. Reach Meg at mbrazill@sover.net.

COREY BURDICK has spent the past 12 years pursuing her passion for all things food and wine. She is a graduate of Mount Holyoke College and has received her WSET Level 2 certification from the Vermont Wine School. When she isn’t writing or cooking up something delicious with locally sourced foods, you can find her running, vintage treasure hunting, roller-skating, or puddle jumping.

PAM HUNT is a freelance writer and editor in South Burlington, Vermont. When she’s not working with words, you can find her with her husband bicycling on Green Mountain byways, skiing through the trees, or meandering up and down the hills of Burlington with their two dogs.

PHYL NEWBECK, a former flatlander from New York City, lives in Jericho where she has learned to stack a mean pile of firewood. When she’s not skiing, skating, bicycling, swimming or kayaking, she writes for several local weeklies, biweeklies, and monthlies. Phyl is the author of Virginia Hasn’t Always Been for Lovers: Interracial Marriage Bans and the Case of Richard and Mildred Loving.

BEST OF CENTRAL VERMONT | SPRING 2017

ROGER CROWLEY is a freelance Vermont photographer from East Montpelier specializing in event, sport, and portrait photography. Roger’s photography career began in the 1970s serving local newspapers and teaching darkroom film techniques. A list of his published works includes Sports Illustrated, Runner’s World, Golf Week, and many others.

DIAN PARKER writes for several New England publications and blogs about art and artists for West Branch Gallery in Stowe. A graduate of the Royal Academy of Dramatic Art in London, she has worked in theatre for 25 years. Dian lives near Chelsea, Vermont, with her husband Jasper Tomkins, a children’s book writer and illustrator. She can be reached at dianparker9@gmail.com.

OCCASIONS

pring hiking and mountain biking meet a unique twist at the Millstone Trails, a network of trails that wind their way through northern hardwood and coniferous forests and along exposed granite spines, showcasing scenic vistas of the Green Mountains from waste-granite piles, former quarries now filled with turquoise water, and relics from the old quarrying days. The town of Barre and the Rock of Ages quarry corporation have helped make the Millstone Trails possible. Overseen by the eponymous association, the trails open on May 1st or sooner if conditions are dry. The Millstone Trails are divided into three sections: the Barre Town Forest, Gnome Man’s Land, and the Canyonlands. The Barre Town Forest is home to the greatest diversity of trails in the Millstone network, including the Mainline, VAST, Town Forest Parking, #6, Westside, Rail Road, and Grand Lookout trails. These are primary corridors through the western, northern, and eastern sections of the Town Forest. Mountain-biking beginners will find them to be Millstone’s easiest trails to ride, and they can be combined to form a number of enjoyable loops. Gnome Man’s Land is home to Millstone Trails’ most challenging terrain. Many of these trails are built specifically for mountain biking, although all of them are viable hiking routes too. Recreationists are asked to use caution, as an active quarry road cuts through Gnome Man’s Land, which is accessed primarily by the Grand Lookout. It can also be reached from several locations along Websterville Road, including from the Barre Town Middle and Elementary School. Canyonlands gets its name from the deep active and dormant quarries that flank its One of New England’s best mountain-biking networks is at Millstone Hill, where 60 miles northern edge. Just a few years ago, these quarries were active and dry. Now, they are filled of trails trace 50 historic quarry sites; some of the views from the rock pile lookouts extend with crystal-clear turquoise water. Canyonlands is a bit more out of the way, but it is worth a nearly 75 miles. visit for those seeking a quieter experience without missing Millstone’s spectacular scenery.

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O U T A N D A B O U T | BY C A S S I E H O R N E R

The Barre-Tones

he story goes that almost 50 years ago, a group of women got together occasionally in a kitchen or living room to sing. Their goal was to teach themselves the art of a capella. In 1969, the group called the Barre-Tones was born. This chartered group brought in a director and was off and running. Today, a few of the original members are still singing, along with about 30 others ranging in age from 11 to 88. The Barre-Tones, a nonprofit, is part of a larger barbershop organization, Harmony, Inc., that has member choruses in the US and Canada. “We are a competing chorus,” says member Susan Klein. “Every spring there are competitions that can be described as American Idol meets barbershop.” The full chorus, as well as quartets, competes in the carefully orchestrated events. Judges trained in music, performance, and singing score the singers. “The goal is to score high enough to meet or exceed what you need to compete in the international competition,” Susan says. The fall 2017 international event will be held in Nova Scotia. Each year the Barre-Tones prepare for three main activities—competitions in the spring and fall and the annual show held at the Barre Opera House in September. The group also sings at diverse area events such as the Vermont Festival of Arts in Waitsfield in August and a

BEST OF CENTRAL VERMONT | SPRING 2017

holiday show with the Green Mountain Chorus, a men’s group. Singing Valentines is a big hit, with chorus members traveling around the region bringing a song and chocolates or a rose to lucky individuals. The Barre-Tones welcome new singers. “There are no auditions, but we expect a singer to be able to hold her part,” Susan says. “We provide training, vocal instruction, and music. You don’t have to be able to read music.” The director is Carol Hollenbeck, who brings her 24 years of singing barbershop and her skill at finding musical arrangements. Susan observes that being part of a quartet improves people as singers. The barbershop’s four-part arrangement—bass, baritone, lead, and tenor—calls for singers to know the music well. “There is no hiding in a quartet,” says Susan. “This makes for better singers and a tighter chorus.” Part of the quartet since 2005, she adds, “It’s a lot of fun and what you end up with is three sisters. We have been through a lot together. The chorus is like that on a larger scale. It is a group of warm, supportive, thoughtful women.” Rehearsals are held on Monday nights at 7pm at the Capital City Grange in Montpelier. For more information, visit barretonesvt.com. “We just love to sing,” Susan says. “It’s great for your health, like chocolate and wine.”

Opposite, top and bottom: In 2015, the Barre-Tones annual show at the Barre Opera House, with singers of all ages represented, was based on the 1943 musical Stage Door Canteen. Carol Hollenbeck directed. Above: The Barre-Tones dressed as bees for the 2015 Harmony, Inc., International Area 2 Contest & Convention. Photos by Laura Hamilton.

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OUT AND ABOUT

n important and exciting accomplishment in 2016 by the Stowe Land Trust was the protection of the 49-acre Kaiser Family Farm on Nebraska Valley Road in Stowe. “The farm had been in Christine Kaiser’s family a long time,” says Executive Director Caitrin Maloney. “She was retiring and wanted to keep it a farm, but it was hard to find someone who could afford to buy it.” Through a partnership between the Stowe Land Trust and the Vermont Land Trust, an easement was created that included an affordability clause. The Vermont Land Trust, through its Farmland Access Program, identified new farmers to purchase the property, and Annie and Andrew Paradee started Long Winter Farm, a diversified farm currently raising poultry, selling eggs, offering a pork CSA, and running a vegetable operation. “There is a ton of community support,” says Caitrin. “This is the first Farmland Access Project in Lamoille County. It’s an exciting venture for Stowe. There is a strong history of agriculture in Stowe, and we don’t want to lose this.” An ongoing initiative for the Stowe Land Trust is stewardship of the 3500 acres in Stowe that have been conserved. The land trust owns five properties, all of which have trails open to the public. “We do a lot of work with volunteers to take care of the trails,” Caitrin says. “Last

BEST OF CENTRAL VERMONT | SPRING 2017

Opposite: A volunteer removes honeysuckle at DuMont Meadow. I nset: Americorps member Brenna Toman works with Stowe Bible Campers to repair a bridge in Wiessner Woods. Photos by Stowe Land Trust. Above: Annie Paradee harvests crops at the newly conserved Long Winter Farm, fall 2016. Photo by Andrew Paradee.

year we had an AmeriCorps volunteer. Volunteers come from the Stowe Bible Camp and Keurig, as well as from other businesses.” One restoration project takes place at the roughly 50-acre DuMont Meadow in Moscow (part of Stowe). This land along the river is owned by the Stowe Land Trust. Once opengrazing land, it has become overgrown with invasive plants such as bush honeysuckle. “We are being proactive, working with volunteers to control the plants non-chemically,” says Caitrin. “We brush-hog the meadows and will plant native shrubs and trees.” Another important issue the Stowe Land Trust is addressing is pet waste on the trails. “It’s a rural area, so people don’t necessarily think about cleaning up their pet’s waste,” Caitrin comments. But since some trails are used a lot, the land trust is raising awareness about picking up after their pets. With goals to continue new land protection projects and care for the land already conserved, the Stowe Land Trust relies on local support. “We are grateful for the community,” says Caitrin. “People are very supportive of conservation and very engaged. This is key to its success.” Volunteers are always welcome to help with a wide variety of projects. For more information about the Stowe Land Trust, visit stowelandtrust.org.

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OUT AND ABOUT

Girls Run ON THE

irls on the Run was founded in 1996 in Charlotte, North Carolina, with the help of 13 girls. Its mission, to empower girls in grades 3 through 8, spread quickly, with councils popping up across the US and worldwide. By 2015, there were over 185,000 girls, and the organization had served its one-millionth participant. This 10-week, after-school program run by highly trained volunteer coaches culminates in a 5k run. In Vermont, the 2017 runs are set for May 3rd at the Rutland Fairgrounds and June 3rd in Essex at the Champlain Valley Expo. Vermont, whose council started in 1999, has the unique situation of being a council covering the entire state. “We’re reaching a lot of girls,” says Erin Wood of Girls on the Run Vermont. “There are 164 sites such as schools and recreation centers and about 3,000 girls. We use a research-based curriculum supplied by Girls on the Run International for the third grade through fifth grade age range that addresses the world landscape we’re living in of bullying and social media pressure.”

BEST OF CENTRAL VERMONT | SPRING 2017

The curriculum helps girls make good choices and develop healthy habits of respecting themselves and their teammates. “They learn they can have dreams and work toward them,” says Erin. “They learn things crucial to this day and age and for their developmental age range. We’re letting them know they have no limitations. They can stay true to themselves, be confident in themselves, and work hard.” A new program from the international group, Heart and Sole, is designed for girls in grades six through eight. “This involves the girls more, allowing them to almost cofacilitate. It is a safe place for girls to go and discuss things affecting their lives such as media influences, alcohol, and drugs,” says Erin. “They bond with one another in the program and in school.” A significant part of Girls on the Run is training for the 5k, a celebratory, noncompetitive event. The after-school program includes games and running, helping kids feel mentally and physically prepared. “We ask girls to set a series of goals and then review how they did,” Erin says. “It’s okay if goals aren’t met, but girls can work on them again the following week.” On the big day, girls from each area come together,

Opposite: Girls on the Run Vermont was founded in 1999 and has since grown to include nearly 3,000 girls throughout the state. Top: The Heart & Sole Program is new for middle school girls. Above: A fun 5k is the final event of the program.

painting their faces, coloring their hair, and even wearing tutus. For more information about the Vermont Council of Girls on the Run, visit gotrtv.org.

ONLINE EXTRA CALLING ALL MOMS, DAUGHTERS, SISTERS! Learn what it means to be part of this great program. www.bestofcentralvt.com

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S EAS O N â&#x20AC;&#x2122;S BE ST

Delicious

Delicate Spring Vegetables STIR-FRIED PEA SHOOTS | Serves 2 to 3 as a side |

1. Rinse pea shoots under running water to remove any dirt. Place them on a dry paper towel, then top with another paper towel and pat out as much water as possible. 2. Peel and cut garlic cloves into large slices. 3. In a heavy-bottomed skillet, heat olive oil and toast the garlic slices until slightly golden. Add butter and swirl around over medium heat until slightly browned and nutty, 2 to 3 minutes. 4. Add the pea shoots to the oil and butter and cook over medium heat, turning occasionally, until the pea shoots are lightly charred and wilted. Finish with salt and red pepper flakes. Serve with grilled chicken or pork.

INGREDIENTS 2 bunches pea shoots, cleaned and rinsed 4 cloves garlic 2 Tbsp olive oil 1 Tbsp unsalted butter K tsp kosher salt Pinch red pepper flakes

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Make the most of bright green vegetables packed with nutrients and flavor by trying INGREDIENTS 9–12 garlic scapes, bud heads removed and stems cut

some of these recipes that call for ramps, pea shoots, garlic scapes, and

in N-inch pieces K cup walnuts or almonds 1 tsp lemon juice K tsp lemon zest M cup extra-virgin olive oil K cup grated Parmesan cheese Salt & pepper

fiddleheads.

RAMP AND RICOTTA CROSTINI | Serves 8 |

1. Preheat oven to 400°. 2. Lightly brush bagette slices with olive oil, and arrange on baking sheet. Bake until golden brown on both sides, turning once, 12 to 15 minutes. Remove from oven. 3. Combine ricotta, 1 tablespoon of olive oil and a pinch of salt and black pepper in a bowl; mix well until light and fluffy. Stir in ramps and lemon zest. 4. Spread ricotta on baguette slices. Top with mint leaves. Drizzle a little olive oil over the top, followed by a sprinkle of sea salt and black pepper.

GARLIC SCAPE PESTO

INGREDIENTS

| Serves 4 |

1. Pulse chopped scapes in food processor to a fine blend. 2. Add nuts, lemon juice, and zest and pulse until fully mixed, processing until it’s almost a paste. 3. Slowly add extra-virgin olive oil while processing on low until incorporated, but not liquidated. (You may not need all the oil.) Blend in Parmesan by hand and season to taste with salt and pepper.

8 K-inch-thick slices baguette K cup fresh whole-milk ricotta cheese 3 Tbsp extra-virgin olive oil Sea salt Freshly ground black pepper K tsp finely grated lemon zest N cup finely chopped ramps, bulbs and stems only N cup fresh mint leaves

4. Store in glass jar and top with a thin layer of olive oil to prevent oxidation.

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SPRING LEMON RISOTTO WITH ASPARAGUS AND FIDDLEHEAD FERNS | Serves 4 to 6 |

1. Start by preparing the vegetables. Boil a medium-sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or blemishes. Rinse again if necessary. Blanch both the asparagus and fiddlehead ferns for about 2 minutes, until bright green, then plunge into the ice water to stop the cooking. Set aside. 2. Bring the broth to a simmer, then cover and keep warm over medium-low heat.

INGREDIENTS 1K cups fiddlehead ferns 1K cups asparagus tips 5K cups hot vegetable or chicken stock 3 Tbsp butter, divided 1K Tbsp extra-virgin olive oil 2 large leeks, white and light-green parts only, washed well and diced 2 scallions, white parts only, washed and minced 1 clove minced garlic 2 cups arborio or carnaroli rice (also called risotto rice) K cup dry white wine Zest of 1 large lemon K cup grated Parmesan cheese

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3. In a large heavy-bottomed pot, heat the oil and 1K tablespoons of butter over medium-high heat. Add the leeks, scallions, and garlic, and saute until tender and almost translucent, about 5 minutes. 4. Add rice, and stir until grains are translucent at their edges but still opaque in the center, about 3 minutes. Add wine, and stir until liquid is almost completely absorbed. Add the warm stock by the cupful, stirring until rice has absorbed nearly all of the liquid before adding the next cup. 5. When rice is almost done (about 15 minutes), stir in the blanched and drained vegetables and the lemon zest. Stir in the last K cup of stock, then add the cheese and remaining butter. 6. The risotto should be creamy and tender, and the vegetables should be cooked but still have a firm bite. Serve immediately.

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BY PHYL NEWBECK

Setting an

American Record

Paula Yankauskas swims the English Channel

t all started when Paula Yankauskas was 11 years old. New Britain, Connecticut, the

town where she grew up, built five swimming pools. Those pools are gone now, but thanks to the pro-

grams there, Paula became a competitive swimmer, and last fall, she emerged from the English Channel on the French side as the oldest American woman to complete a channel crossing. A 62-year-old veterinarian who lives in Hyde Park with her husband, Dale Martin, two children, and four cats, Paula took long swims on Saturdays and made her way to the community pool known as the Swimming Hole in Stowe every weekday morning for five or six hours of swimming and crosstraining to prepare for the channel crossing. She restricted herself to managerial work and behind-the-scenes clinical support at Lamoille Valley Veterinary Services so she could spend more time training. www.bestofcentralvt.com 31

Preceding pages, right, and following page: Paula swam the English Channel in September 2016; the start of the swim was at Samphire Hoe. Above: Paula trained in Dover, England, before crossing the Channel.

A WINDOW OPENS Prospective channel swimmers qualify with an application process that includes a medical examination and proof that they have completed a six-hour swim in water 61 degrees or colder. Paula reserved her spot in February 2013, qualified in January 2016, and chose September 2016 for her crossing. Channel swimmers are scheduled for a window of time during which they can attempt a crossing. Paulaâ&#x20AC;&#x2122;s window was September 7 to 14, and two days before that, she met with the boat captain who would be accompanying her. When another swimmer cut his swim short, the captain called Paulaâ&#x20AC;&#x2122;s crew chief, Tracy Clark, at 4:30am on September 6 to tell her that a

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chance to swim would open that morning at 10. Solo swimmers are allowed up to four support people on their boat, but because Paula was offered a chance to swim early, only two of hers were ready to go. The others, including her sister, were still at Heathrow Airport. Thankfully, Deborah Beier and Tracy were already there and ready to help.

AIM FOR THE NEAP TIDE â&#x20AC;&#x153;You just aim for the neap tide and hope for good weather for the time needed to get across, and that was it,â&#x20AC;? Paula says. Neap tides are preferable to spring tides because more water moves through the channel during the spring tides. Boat pilots offer their assistance through two ratifying organizations, and Paula chose hers based on his commitment to swimmers. This decision was further validated when she learned he had recently acquired a second boat. It seems he once needed a new part for his existing boat and had to wait until it arrived www.bestofcentralvt.com 33

Above: Paula stands next to a map of her swim across the English Channel. Above right: Swim the Suck in Chattanooga, Tennessee, is a 10-mile event that helped Paula train for distance. Near right: Paula trained during Son of a Swim, a Vermont event in June.

from Sweden. He didn’t want to inconvenience swimmers with that kind of delay. All boats have an official observer, and Paula’s was Kevin Murphy, a man who currently holds the title of King of the Channel for the most successful crossings made by a male swimmer. Tracy Clark served as Paula’s support swimmer, joining her in the water periodically. Support swimmers can swim for one hour at a time with two hour intervals in between. Paula’s support crew threw her a line with a drinking bottle every half hour. While some distance swimmers eat solid foods, she finds it 34 BEST OF CENTRAL VERMONT | SPRING 2017

www.bestofcentralvt.com 35

Above: Paula celebrated her successful swim with her crew in England; the stuffed Cat (Stanley), penguin, and turtle serve as lucky talismans. Right: A certificate documents a swim in search of the mythical lake monster MemphrĂŠ in 2014. At that time, Paula was the oldest person on record to have swum the length of Lake Memphremagog.

easier to drink liquids, although she did eat a banana her crew had brought for her. The channel water temperature is generally in the low 60s, and for Paulaâ&#x20AC;&#x2122;s crossing, it went from 64 to 68 degrees, rising as she got closer to France. Channel swims are not certified if the swimmer wears a wetsuit, so that was not an option. Paula did some training in Cork, Ireland, and off the island of Jersey to help acclimate herself to the cold water. Among the issues faced by Channel swimmers are jellyfish. Paula was stung at least 10 times, mostly on her arms, and she considers herself lucky not to have been stung in the face. Although the swim was tiring, she never consid36 BEST OF CENTRAL VERMONT | SPRING 2017

ered quitting. Paula swam the entire distance freestyle, but with 200 meters to go, the channel bottom became rocky. It was pitch dark and she couldn’t see the rocks so she switched to the dog paddle, which allowed her to focus her eyes on a cliff face, illuminated by a spotlight on the small boat accompanying her, where she would end the swim. In retrospect, she thinks her dog-owning clients might have enjoyed seeing her swim those final strokes. In just over 16 hours, after 21 to 23 miles of swimming, Paula touched the edge of France at that cliff, officially completing the swim.

IT’S ALL ABOUT THE JOURNEY Paula has come a long way from her first distance swim in 1977 when she swam across Lake Champlain from Shelburne Point to Willsboro Point. Her sister Valerie was in the water and her husband, Dale Martin (then her boyfriend), was in a borrowed boat along with the owner beside the two women. On that trip, she ate chocolate and drank orange juice and was treated to brandy once she reached New York. “It was an adventure,” she says. “It was a do-it-yourself swim.” Veterinary school, work, raising a family, and the lack of a readily accessible swimming venue restricted Paula’s time in the water, but in 2001, the Swimming Hole opened in Stowe, rekindling her love of the sport. Then in 2009, Phil White began a series of open-water swims in the Northeast Kingdom, setting her on course for her recordbreaking trip to Europe. In the world of open-water swimming, the English Channel is part of a Triple Crown that includes the Catalina Channel in Southern California and a swim called 20 Bridges, which circles around Manhattan. Paula has her eyes on both of those, and she’s not ruling out another English Channel crossing. “If you had asked me when I was doing the swim—at the point of maximum exhaustion—my answer would have been never again,” she says. “Now, I think I would consider it.” Paula admits lengthy open-water swims are painful, but that doesn’t mean they’re not fun. “The swims are really hard,” she says, “but I have to say the whole experience is enjoyable. By the whole experience, I mean training, traveling, and meeting like-minded people. The swims are massive on their own, but it’s the journey that counts.” 0 www.bestofcentralvt.com 37

S EAS O N A L D ELIG H T S | BY COREY BURDICK

he long-awaited spring has finally arrived in Vermont, and what a true New England winter we have had! As we transition from mud season into glorious, daffodil-filled sunny days, it’s the perfect time to try some local wines as we celebrate the Northern Hemisphere’s thaw (with warm, crusty bread and delicious cheeses, of course). Just as many of us do a seasonal refresh of our homes, this is also an

BEST OF CENTRAL VERMONT | SPRING 2017

ideal time to shift your wine sipping from bold, hearty reds to lighterbodied fare in preparation for micro green salads and crostini smothered in goat cheese. Many of the wines and accompaniments featured below are from Central Vermont, but for those that aren’t, just pop into Hunger Mountain Co-op or your specialty wine shop, where you’re likely to find everything you need to embrace the new season.

SPARKLING STARTERS Bubbles are perfect for any time of year, but thereâ&#x20AC;&#x2122;s something about those initial sounds of babbling brooks after the first warm days that have me in a celebratory mood. Shelburne Vineyard has been producing a number of varietals since its initial release under proprietor Ken Albert in 2000. Their offerings range from aged reds to dessert wines, but for a sparkler, the Celestial Louise is a great pick. Itâ&#x20AC;&#x2122;s made from 100 percent Vermont-grown grapes and is a blend of Louise Swenson, La Crescent, and Prairie Star grapes (bottled and carbonated at Artesano Meadery). This brut-style wine has a toasty nose and champagne-like dry finish.

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From bubbly starters that echo babbling brooks and aromatic whites to fruity reds, crusty breads, and ash-ripened goat cheese, spring is a bountiful time for wining and dining in style. Photos courtesy of Shelburne Vineyard and Lincoln Peak Vineyard.

WONDERFUL WHITES A number of Vermont vineyards produce whites using La Crescent grapes, but I love the one produced by Lincoln Peak. Lincoln Peak Winery is located just north of Middlebury in New Haven and is run by the Granstrom family. The family produces 12 wines, among them, La Crescent. This is a cold, hardy grape that produces a white that’s rich in aromatics, lively, and full of citrus. It is the perfect complement to an Easter smokedsalmon buffet.

BALANCED REDS Reds are notoriously difficult to produce in cold climates, but several vineyards have zeroed in on what it takes to produce a balanced vintage. Fresh Tracks Vineyard, located in Berlin and founded in 2002 (a tasting room opened in 2009) by Christina Castegren, produces the lovely Dog River red—a blend of Marquette and St. Croix grapes. This wine offers an offdry transition from robust winter reds. Lincoln Peak also offers a perfect red for spring, a play 40

BEST OF CENTRAL VERMONT | SPRING 2017

on Beaujolais nouveau—the Marquette Nouveau. It’s lighter in style and reminiscent of a pinot noir, with bright cherry fruit that dances on the palate.

REFRESHING ROSÉ Nothing says spring and summer quite like rosé, and Fresh Tracks gets it right with their Vermont Rosé. This beauty pairs well with blue cheese and boasts fresh berries in the

nose and on the palate. Harvested from St. Croix grapes right off the vineyard!

IRRESISTIBLE BREADS It’s hard to travel to any eatery in Vermont, whether it be a café or a fine dining establishment, without encountering Red Hen bread, based in Middlesex. This is for good reason. They offer a huge, delicious, variety from crusty loaves, to presliced seeded

varieties, which help make spring picnicking a breeze. Ninety percent of their flour is sourced within 150 miles of the bakery and that makes a tasty impact on flavor. Red Hen was launched in 1999 in Duxbury, then after 8 years moved to Middlesex. All of the breads toast ever so nicely in an oven, and a personal favorite is the Mad River Grain, comprised of four grains and three seeds. If youâ&#x20AC;&#x2122;d like something a little more subtle to pair with your cheese, Iâ&#x20AC;&#x2122;d go with the seeded baguette. This bread is dotted with poppy, fennel, and sesame seeds and is ideal for making crostini. www.bestofcentralvt.com 41

DON’T FORGET THE CHEESE The number of incredible Vermont cheese producers seems to expand annually—lucky for us! This also makes it challenging to recommend only a couple, but those below are tried and true and work with an array of wines. Vermont Creamery, based in Websterville, Vermont, has become an institution. Their cheeses regularly receive local and national accolades. Vermont Creamery was founded by Allison Hooper and Bob Reese over 30 years ago. Although I have had a number of their cheeses, one of my most beloved is the Bonne Bouche, which was introduced back in 2001. This is a young, ash-ripened goat cheese with beautiful wrinkles dotting its visage. The depth of flavor on this cheese strikes me time and again and is a perfect pairing for rosé. Blue Ledge Farm, located in Salisbury Vermont, is run by Hannah Sessions and Gregory Bernhardt. The duo began milking goats in 2000 and two years later began making cheeses. Today, they produce a wide array of cheeses from fresh to aged. For those who aren’t quite sold on blue cheese, the Middlebury Blue is ideal; it will change your mind. The texture is crumbly and the mouth feel is creamy. Another interesting offering from Blue Ledge is the Camembrie. Envision a blend of Camembert and the smooth, rich characteristics of Brie and you have it; this is far from your classic baked Brie; it’s so much better! Cheers to a spring filled with warm days and ample time to relax among the green mountains, enjoying all of the delicacies that Vermont has to offer. 0

BEST OF CENTRAL VERMONT | SPRING 2017

BY PAM HUNT

MOTOWN

MUSHROOM FARM A mushrooming business moves to a new location with room to grow

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Heading north out of Stowe, Route 100 is a quiet stretch of road. But inside a big, red barn just south of the Morrisville-Stowe State Airport, life is busy. Jason Bednarz and Monica Gallardo are putting the finishing touches on the new home of MoTown Mushrooms and starting their first fungi crops in the former dairy barn.

he couple began their mushroom-growing journey a decade ago in the basement of their nearby Morristown home. Self-taught fungi farmers, Jason and Monica have used online resources and help from the mushroomgrowing community to build their business. “We’ve been sharing information and learning through trial and error. Everyone contributes to the overall pool of knowledge,” says Jason. And Monica agrees. “We have found that people really do want to work together,” she says. “It’s all about sharing information.”

REFINING THE PROCESS But as their business grew, the couple quickly realized that their space was limited and didn’t allow for much room for all the steps needed to grow and prep their mushroom crops. “It’s all about moving materials efficiently,” says Jason. www.bestofcentralvt.com 45

Previous pages: Blue oyster mushrooms grow on sawdust; a chestnut mushroom Fungipail; blue oyster mushrooms and chestnut mushrooms. Above: the colonization room; at right: Monica (left) and friends remove flooring and walls from the reception area at MoTown Mushrooms. Opposite page: Blue oyster mushrooms grow on sawdust.

To eliminate all the wasteful movement—dragging bags of sawdust through the living room, carrying bulky substrate bags up and down the basement stairs—they set to work on designing a smoother process. Hesitant to go deep into debt, they explored various options. When they won the Lamoille County Road Pitch contest, they gained not only a financial reward but also a free session with successful business consultants as well. “They recommended we really consider a high-visibility location and our agrotourism potential,” says Jason. 46 BEST OF CENTRAL VERMONT | SPRING 2017

The new barn on Route 100—or new to them—is hard to miss, especially for tourists out for a scenic drive or craft-beer aficionados following the Vermont Beer Trail up to Morrisville’s Rock Art and Lost Nation Breweries.

DESIGNED FOR EFFICIENCY Jason and Monica designed the layout of the new farm with one thing in mind: efficiency. The process begins in a 10-foot, submarinelike retort that sterilizes bags of hydrated grain for making the mushroom spawn. After cooling, the bags move to the clean-room laboratory, where grains already inoculated with mushroom spawn are added to the sterilized bags. “You expand the mycelium through regeneration,” Jason says, likening the process to making yogurt or sourdough, where a small amount of existing culture is used to make a new batch. www.bestofcentralvt.com 47

The sprawling new space once housed dozens of cows and will now contain a series of grow rooms. The floor plan evolved from experience in growing mushrooms and will create an easy-to-clean environment.

“But for commercially grown mushrooms,” he says, “you want complete sterility to avoid unwanted results.” The heat-sealed bags then go into the incubation room for two to four weeks to allow the mycelium to spread throughout the bag. The mycelium transitions from spawn to substrate when it is expanded one more time in the final growing material, which is a mix of pasteurized—but not sterilized—sawdust and straw. After a second incubation, the mycelium-filled substrate bags take a ride down a shiny new slide to the basement grow room. This change from a warm, relatively dry environment to the cooler, moister air of the basement is what triggers the mushrooms to fruit. The expansive basement contains a series of 17 ½-by-11-foot grow rooms. In this space that once housed dozens of cows, rows of substrate 48 BEST OF CENTRAL VERMONT | SPRING 2017

bags will hang like punching bags from rails running along the ceiling. The couple used their previous experience raising mushrooms in their own basement to create an environ-

ment that’s easy to clean without having to stop production. Each grow room can be at a different stage of fruiting, ensuring a constant supply of mushrooms.

BEING BUYERS AND SUPPLIERS MoTown produces primarily oyster mushrooms because of their quick yield time. “We’re happy to be growing these,” Monica says. “Chefs in the area appreciate them because you can’t find them fresh anywhere else.” One popular type of mushroom that they do not grow is shiitakes. “It’s the competition from Pennsylvania,” Jason explains. “Shiitakes ship well, whereas oysters do not. The product I provide to our local clientele is so much better than anything they can get shipped. It might cost twice as much as what you can get from the markets in Pennsylvania, but it won’t be the same quality. Chefs who appreciate high-quality ingredients understand that.” The pair collaborates with other local businesses, as both buyers and suppliers. A 600-cubic-foot pile of sawdust—the size of two Mazda Miatas—sits just outside the barn doors covered by a black tarp. “We secured that from

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OYSTER MUSHROOM BREAD PUDDING COURTESY OF MOTOWN MUSHROOMS

| Makes 24 small or 12 large puddings |

Sautéed gourmet mushrooms, buttered bread, cream, and cheese make these savory puddings the perfect side dish for any beef or poultry dish. The single-serving presentation gives each diner a perfect blend of crisp, toasted surface and soft, warm interior. 1. Preheat oven to 350° with rack in middle. Bake bread cubes in a single layer on a large, shallow baking pan until crispy (but do not brown) about 10 minutes. 2. Tear or cut mushrooms lengthwise into N-inch-thick pieces. Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes.

INGREDIENTS 4 cups fresh bread cubes, about 5 oz (in K-inch pieces, preferably brioche or challah) 1K lbs mixed fresh oyster mushrooms (pearl, blue, gray, or king), trimmed K cup shallots, finely chopped Salt and pepper 2 Tbsp unsalted butter 2 Tbsp flat-leaf parsley, finely chopped

3. Add mushrooms, K teaspoon salt, and N teaspoon pepper, and cook until the liquid the mushrooms give off has evaporated, about 15 minutes. Add all the herbs and the garlic and cook, stirring, 2 minutes. Remove from heat.

2 Tbsp fresh rosemary, finely chopped

4. Whisk together heavy cream, eggs, K cup of cheese, K teaspoon salt, and N teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until well coated, and let stand 10 minutes for bread to absorb some of the egg mixture.

2 large garlic cloves, minced

5. Meanwhile, spray 1 regular-sized muffin tin, 2 mini muffin pans, or a dozen ramekins with cooking oil. Divide mixture evenly among ramekins or muffin tins and finish by adding the remaining cheese on top. Bake until firm to the touch and golden brown, 20 to 35 minutes.

M cup grated Parmigiano-Reggiano cheese

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2 Tbsp fresh thyme, finely chopped 1 Tbsp fresh sage, finely chopped 2 cups heavy cream 4 large eggs

Manchester Lumber in Johnson. That’s my winter supply of sawdust,” Jason says. That sawdust, along with rye from Champlain Valley Mills in New York, and organic straw, when they can find it, goes into the substrate in which MoTown’s mushrooms grow. And when MoTown is done with the substrate, they have plans to prolong its usefulness. Monica explains, “We’d like to be able to give those substrates to vegetable farmers. They wouldn’t have to do anything but put it on their fields, so they can get some mushrooms but also help us manage our compost.” They also give used substrate to friends with a nearby horse farm with the idea of commingling both of their waste products into a rich compost they can sell.

PLANNING FOR THE FUTURE As MoTown Mushrooms settles in to its new home, Jason and Monica look to the future. They have two part-time employees right now but hope to have eight people on staff within the next three years. They have also designed a lot of open space in the barn for educational workshops through which they can share their knowledge to help others grow their own mushrooms at home. In addition, they hope to hold tours, which is why they’ve incorporated several windows throughout the facility—visitors will be able to get a firsthand look at the process. And while a stocked retail shop is not part of their mission, they will fill orders placed online for spawn and their self-contained Fungipails. The two admit it’s been a whirlwind year or so. “We’ve done most of the work here ourselves, with some help from friends,” Jason says. But starting the business in their home was the only way for them to go. “It’s a learning curve,” Monica adds. “Because we were both working full-time when we started, we didn’t have to worry that the mushrooms were our only income. They are now, but at least we know what we’re doing.” One of the best parts? “I was looking at my basement, and it’s huge! We’re going to have the whole thing back to ourselves!” she exclaims. 0

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BY MEG BRAZILL PHOTOS BY ROGER CROWLEY AND COURTESY OF THE VERMONT HISTORICAL SOCIETY

BARRE

MUNICIPAL AUDITORIUM

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Barreâ&#x20AC;&#x2122;s storied past has an undeniable connection to place. Its history dwells in its granite quarries and in its buildings and architecture. And perhaps no place in Barre has been filled with more people or been witness to more events than the Barre Municipal Auditorium.

APPLAUSE FOR THE AUD: STILL FAMOUS AFTER ALL THESE YEARS

FROM BINGO TO BASKETBALL

This historic auditorium houses a 10,000-square-foot gymnasium and is part of the Barre Civic Center, which also includes the three-story Alumni Hall Complex and the 21,500-square-foot BOR Ice Arena. The “Aud” is very much in use today, as the staff of Buildings and Community Services can attest. Jeff Bergeron is the Director of Buildings and Community Services and has a five-member crew that handles all the building maintenance. “We also take care of the parks, cemeteries,

playgrounds, and the municipal swimming pool,” Jeff says. “Five guys, three buildings, two athletic fields, tennis courts, asphalt courts, and a swimming pool.” Come this June, Jeff will have been the director for ten years. Over at the Aud, Assistant Director Stephanie Quaranta and Civic Center Marketing Agent Renee Proteau assist Jeff with the handling of events. “Once a show is booked, I work with them on the electrical requirements, the number of tables and chairs, and a floor plan for my maintenance crew to set the show up,” Jeff says. www.bestofcentralvt.com 53

The Barre Municipal Auditorium was designed by notable architecture firm Freeman French Freeman and opened its doors in 1937; today, it continues to draw huge crowds.

“You can host a whole array of different events at the Aud,” Stephanie adds. In fact, the Aud has hosted just about every kind of event from bingo to championship playoffs to recreational basketball leagues, concerts, job fairs, health fairs, trade shows, auctions, annual meetings, company parties, graduations, and more. But nothing exceeds the excitement generated by the basketball games held in the Aud’s gymnasium. It’s the location of the annual Vermont Principals’ Association Division II, III, and IV Boys’ and Girls’ High School Basketball Semifinals and Finals. (Division I Semifinals and Finals are hosted by the University of Vermont’s Patrick Gymnasium.) The Aud has even captured the attention of USA TODAY, which deemed it “the state’s mecca for high school basketball” and one of the “10 best places to watch high school hoops” in the country. The games are a huge draw, often filling the 1,650 54 BEST OF CENTRAL VERMONT | SPRING 2017

seats to capacity. “Some people say 1940 was the first game, but the records I’ve seen show that the first championship high school game was between

Randolph High School and St. Michael’s High School in Montpelier in 1941.” Eighteen games are played in eight days, drawing ten to twelve thousand spectators. “When the small

towns play, the whole town turns out,” Jeff says. “I remember one night it was Danville and Chelsea. They packed the place!”

THANKS FOR THE MEMORIES Then there were the Vermont Frost Heaves, Vermont’s only professional sports team (2005–2011), who played there and at Burlington Memorial Auditorium. When the Vermont Frost Heaves swept the Texas Tycoons 143–95 to win the American Basketball Association title, they won Vermont’s first national championship—in any team sport! The Frost Heaves won two back-to-back ABA championships in 2006–2007 and 2007–2008 under head coach Will Voigt. A parade traveled through downtown Barre, and the whole town was invited back to the Aud for a potluck celebration. Founding owner and Sports Illustrated writer Alex Wolff lives in Cornwall, Vermont, and continues to write about basketball.

DESIGNED WITH DISTINCTION The Aud holds another distinction. It was designed by Vermont’s very first architectural firm, Freeman French Freeman, which opened its doors in 1937 and has won many awards. The firm’s founder, Ruth Freeman, was lead designer and the first female architect in the Green Mountain State. In 1939, construction of the auditorium was completed under the federal Public Works www.bestofcentralvt.com 55

The gymnasium continues to host filled-to-capacity high school basketball games while a beautiful functional space downstairs is perfect for trade shows and other events.

Administration (PWA). The PWA (not to be confused with the WPA) was a public works construction agency created to build large-scale public works such as dams, bridges, hospitals, and schools. A federal government grant of $105,882 went toward the auditorium’s total cost of $239,668. The building’s stately facade and front steps are made of Barre Granite. The Civic Center today consists of three buildings—an ice arena, Alumni Hall (the former Washington County Courthouse), and the auditorium. Alumni Hall was converted into offices and meeting spaces, and in 2002, the city took out a bond and built a connector building to the auditorium. They also installed an elevator and created accommodations, making the buildings ADA accessible.

PARTIES, CONCERTS, TRADE SHOWS, FAIRS “The auditorium is our most versatile building,” Stephanie says. A full gymnasium is equipped 56 BEST OF CENTRAL VERMONT | SPRING 2017

with a regulation-sized high school basketball court and locker rooms. It has a stage that’s 18 feet wide and 54 feet long, a commercial kitchen, and plenty of additional space for meetings. “Our kitchen area allows for any caterer to provide all your food and beverage needs,” adds Stephanie. Most local caterers have worked in the kitchen and are familiar with it. The Aud staff encourages the local community to use this great multipurpose facility. “Three to four thousand people in town on a Saturday for the gun show will certainly help the economy,” she says. “We’re centrally located, surrounded by really nice parking, and up on a hill, yet we’re two minutes from downtown—whatever you need is right here. You can make arrangements for catering or concessions and choose to work with whomever works best for you. That’s really important to a lot of people,” Stephanie adds. Cabot Creamery held its annual employee event there with dancing. “The Municipal www.bestofcentralvt.com 57

Highway Association has a big event for all of its people like the snowplow drivers and public works personnel. They have their big rigs in the hockey rink and their meal in the auditorium,” says Stephanie. She fondly recalls two very different events that came to Barre Auditorium. The Bill of Rights tour, which commemorated the 200th anniversary of the document’s creation, commenced in Barre on October 10, 1990 and went on to tour 52 cities in 50 states. Stephanie remembers that “the Bill or Rights was displayed in a tent inside the building and a formal reception was held in the auditorium. It was beautiful.” Another year, the Lipizzaner Stallions performed their spectacular leaps and plunges, known as Airs Above the Ground. The Aud has drawn audiences for other sporting events such as mixed martial arts and TNA Wrestling. The Central Vermont Gun Show, sponsored by the Barre Fish and Game Club, is a favorite annual event that takes up two floors and attracts people from throughout Vermont, New England, and Canada. The Greater Barre Craft Guild (GBCG) is gearing up for its 37th juried craft exhibit, described as Central Vermont’s Largest Craft Show, held in November. The Green Mountain Comic Expo (GMCE), an independent art show produced by the group behind Vermont Comic Con, will be held at the auditorium on April 1 and 2, 2017. GMCE focuses on local and regional creators and independent artists, with a flair for pop culture.

AND SANTA LOVES THE AUD TOO! Every year, the Aud hosts a scrambled egg and pancake breakfast with Santa Claus. Dan Violette of Jockey Hollow Deli & Catering has done all the catering for this event for the past few years. Stephanie says, “Santa goes around and sits with everyone at their tables while they’re having their breakfast.” The breakfast has been growing every year. A lot of grandparents turn out for this event too. “We just do it as a recreation program and keep the cost as low as possible,” Stephanie says. “I want a fun event for kids and their families. I’m lucky to have a nice space like the auditorium to have it in.”

Barre Municipal Auditorium 20 Auditorium Hill Barre, VT www.barrecity.org/aud 58 BEST OF CENTRAL VERMONT | SPRING 2017

BRIGH T ID E A S | BY DIAN PARKER

Exhilarating challenges, new skills and friends, and memories to last a lifetime www.bestofcentralvt.com 59

At Sugarbush’s summer camps, kids get to dangle upside down, clamber over rocks, make new friends, play golf, mountain bike, experience new adventures and much more. Photos by John Atkinson.

ome of our most delightful and lasting childhood memories come from attending summer camp as kids. I interviewed a number of my adult friends, and here are some of the things they said about their summer camp experiences. “Camp is the first place people liked me for being me.” “Time passes differently at camp. You could miss a year and when you went back, it’s like you never left.” “We didn’t realize we were making memories, we just knew we were having fun.” One thing is clear—kids and adults love summer camp. We’re lucky to have one of the best right here in Central Vermont at Sugarbush Summer Camps for Kids.

BEST OF CENTRAL VERMONT | SPRING 2017

WHO NEEDS SNOW? Everyone knows Sugarbush for its top-notch skiing and facilities. Yet every summer a bevy of children, ages 3 to 17, congregate at Sugarbush for a wide range of excitement, adventures, and challenges. Camp Sugarbush offers weekly themed camps throughout the summer months. Many children return summer after summer to attend another camp and to train for yet another skill. Activities include mountain biking, rock climbing, hiking, creek cruising, golf, tennis, and even ziplining. Suspended from a cable while letting gravity zip you down a mountainside is a surefire way to overcome fear. Itâ&#x20AC;&#x2122;s thrilling and loads of fun! Starting with the Mini Adventure Camp for ages 3 to 5, little tykes enjoy opportunities to hike, swim in creeks and the pool, rock climb, create art, make nature collections, take lift rides on the mountain, and more. Thereâ&#x20AC;&#x2122;s even a bounce house for endless moments of mirth and merriment. Camp starts in June and runs through August. Parents can pay by the day, the week, or for a 10-day pass, good for 10 single www.bestofcentralvt.com 61

Playing golf, mountain biking, and having fun are just a few of the highlights of Sugarbush’s summer camps. Photos by John Atkinson.

days of Mini Camp throughout the summer. The Mini Camp is located in the Sugarbush Village. Structured activities start at 9am and go to 4pm, but the doors open at 7:30am and stay open until 5pm. Rain or shine, kids spend a lot of time outdoors exploring the exciting terrain. The entire staff is CPR and First Aid certified, with hundreds of hours of childhood education experience. The mini campers must be potty trained, but if that monumental event hasn’t yet happened, little kids can attend the Day School at Sugarbush. Everyone is accommodated.

ALL KINDS OF FUN! Summer Adventure camps are available for ages 6 and up, beginning at the end of June with Adventure Week, which offers biking, ziplining, hiking the Long Trail, cooking classes, swimming, indoor rock climbing, bungee trampoline, and archery. Camps offered in July include a Climbing Week that begins with an indoor rock wall and leads to outdoor climbs around the Mad River Valley with trained professionals. In the Outdoor Skills Week, campers learn essential outdoor necessities like how to use a map and compass. Later in July, during Water Week, kids swim in the pool and cruise creeks and 62

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the Mad River. During the last few days of July, Sugarbush offers campers Farm-to-Plate Week, where they learn about food, cooking, nature, and animals at the Barn Yard Camp in Roxbury. This week ends with the kids preparing a meal for their families, always a favorite with parents. All these weeklong camps include biking, hiking, and swimming. In August, another round of Water Week, Climbing Week, and Adventure Week is available. Did I mention that disc golf is another activity during these weeklong camps? Now that’s well-rounded exposure to lots of outdoor fun!

MAKING FRIENDS FOR LIFE Izzy, 10, and Wolfie, 9, have been going to Sugarbush summer camps for the last five years. Each one started out with Mini Camp for two years, and then moved onto Adventure Camps for three. Last year, Izzy and Wolfie did a whole week of mountain biking camp. Wolfie says, “I love biking. I feel the flow and do what I like on the bike.” The first year, he didn’t know how to mountain bike, but in his second year, he gained the skills and confidence to become quite adept. “I’m really good at mountain biking,” he adds. Izzy loves mountain biking too. “I can

challenge myself and be with my friends at the same time.” She made a friend, Kendall from Pennsylvania, the first year, and now each year they meet up again at camp. “The rest of the year, once a week, we FaceTime. We’ll be friends for life.” Izzy also says she loves the food, especially the pasta and salad bar. “And when it rains and we’re head to toe in mud, we get to sit around and watch movies and eat popcorn.” That takes care of those rainy days. Their mother, Liz Schneider, also loves these camps for her kids. “They’re just the right amount of encouragement and challenge,” Liz says. “They push the kids for confidence building, plus it’s a safe and nonjudgmental environment.” The family lives in Hinesburg and chose Sugarbush because most of the activities are outside—with no electronic devices, so kids have a chance to unplug from today’s online world. “They need reality that’s not onscreen,” Liz continues. “My kids are exposed to unusual experiences, and the people in charge are mature adults. These outdoor weeks are physically, emotionally, and mentally challenging.” There’s more. During July and August, Sugarbush offers three weeks of Mountain Bike Camp with a special emphasis on downhill, free ride, cross-country, and trail building. Regardless of a child’s ability, each biking enthusiast can improve his or her skills on a beginner cross-country loop, terrain parks, and lift-access downhill trails. The Mountain Bike Camps run concurrently with the Adventure Camps, which offer hiking, biking, www.bestofcentralvt.com 63

and rock climbing (“On real rocks!” Izzy quips), creek cruising, nature exploration, bungee trampoline, and of course ziplining. How about Golf Camp? During July and August, there is Junior Golf Camp taught by Sugarbush PGA Head Gold Professional Roger King and staff. There is also a weekly Junior Golf Clinic on Saturdays. This clinic introduces junior players to golf by providing them with instructions, rules, and lots of practice on the green. While the kids are learning and having fun, their parents have time to play nine holes and enjoy a cool drink at Hogan’s Pub. Sugarbush also has a Junior PGA Golf League with team practices beginning mid June, with matches for every skill level starting in July.

Last but by no means least is the Junior Tennis Camp in July and August. Located at Sugarbush Health & Recreation Club, the afternoon drills and games are led by the coaches of New England Tennis Holidays. This is a terrific way to learn and play a truly exhilarating sport. Sugarbush Camps for Kids, as you can see, offer a number of superb ways for kids to create unforgettable memories that can nourish them for many years to come. Scavenger hunts, naturalist tours, survival skills, learning about local flora and fauna, bonding with nature—all the essential experiences children need to enrich their lives and develop respect for the natural world.

CAMPS FOR KIDS IN VERMONT Green Mountain Audubon Center Day Camps Burlington Parks, Recreation & Waterfront South Burlington Recreation & Parks Department Greater Burlington YMCA – Camp Abnaki Greater Burlington YMCA – Camp Greylock Greater Burlington YMCA – Camp Koda Camp Birch Hill Camp Bread & Butter Camp For Me Camp Paw Paw: Humane Society of Chittenden County Charis Learning Center Inc. Christ the King Day Camp Circus Smirkus Community Sailing Center Cragged Mountain Farm Dunkley’s Gymnastics Camp EarthWalk Vermont ECHO Leahy Center for Lake Champlain Farmhouse Center Flynn Center for the Performing Arts

BEST OF CENTRAL VERMONT | SPRING 2017

Girls on the Run Vermont Girl Scouts of the Green and White Mountains Green Mountain Training Center Hosmer Point Let Go Your Mind Summer STEM Camps Livery Horse Farm Camp McFadden Academy of Irish Dance New Village Farm Night Eagle Wilderness Adventures Pok-O-MacCready Camps Regal Gymnastics Academy Rock Point Summer Camp Saxon Hill School Summer Camps The Shelburne Museum LEAP Summer Camp Smugglers’ Notch Resort – Summer Fun University The University of Vermont Adventure Day Camp UVM Perkins Museum of Environmental Science Day Camp Vermont 4-H S.O.L.E Camp – Winooski Valley Park District YWCA VT Camp Hochelaga

SEASONAL TIPS

SPRING CLEANING

Everyday Essentials Even though it’s mud season, some of us can’t resist the urge to scrub winter away. You don’t need a cupboard full of cleaning products to make your home sparkle—just a few simple ingredients you already have in your kitchen can do the job. WHITE VINEGAR: This all-purpose cleaner can wipe out soap scum, mineral deposits, and more. Disinfect the interior of your dishwasher by placing a small bowl filled with white vinegar on the bottom rack and run an empty cycle. Mix N cup of vinegar, 2 cups water, and a squirt of liquid castile soap in a spray bottle for spotless, streak-free windows. LEMONS: The acid in lemon juice busts through dirt and grime. Mix with salt to make a hard-working scouring paste. Dip the cut side of a lemon half in baking soda to tackle countertops, then wipe with a wet sponge. BAKING SODA: To clean countertops, stainless steel sinks, and microwaves, simply sprinkle baking soda on a damp cloth. And when the snow has melted enough to bring out the grill, dip a damp brush into some baking soda, scrub the grate until it’s clean, and rinse. Lawn furniture can be cleaned with N cup baking soda in a quart of warm water—just scrub and rinse.

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A SEASONAL BRAIN CRAMP? Do you think better in the summer? Seasons affect hormones, the immune system, and neurotransmitters, and they may also impact our cognitive abilities. A small new study suggests that brainpower is stronger during certain times of the year. Researchers studied 14 men and 14 women at different times of the year and used brain scans to observe how they handled tasks that tested their attention and short-term memory. They found that attention skills were best near the summer solstice in June and worst near the winter solstice in December. Short-term memory was best in the fall and worst in the spring. After a cold, long winter, does spring fever make us forgetful? While scientists examine the link between the seasons and our thinking, try the following tips from psychcentral.com to improve your short-term memory this spring. Focus. Most of us get so wrapped up in multitasking that we fail to pay attention to the task at hand. The brain needs time to encode the information properly, so taking time to focus on what you need to remember will almost always improve your memory. 66 BEST OF CENTRAL VERMONT | SPRING 2017

Repeat. If youâ&#x20AC;&#x2122;re trying to memorize something, repetition over a long period seems to work for most people. Use mnemonic devices. Imagery, acronyms, rhyme, and song help us remember

things. Find one that works for you. Connect the dots. Often when we learn something new, we forget to make associations until later. Research shows that your memory can be stronger if you try to

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make associations when you first take in the information.

ROTATE YOUR MATTRESS Spring is the perfect time to give your mattress a little TLC. Proper care can help you get a longer and healthier night’s sleep. The National Sleep Foundation recommends rotating your mattress every three months and your box spring every six months. Regularly vacuum your mattress—to freshen it, sprinkle it with baking soda before vacuuming. Cover it with a washable pad to protect against stains and allergens. Finally, be sure to replace your mattress when it starts to feel worn or about every 8 to 10 years.

AH-CHOO! TAME SEASONAL ALLERGIES For millions of Americans, the arrival of spring means the beginning of allergy season. “Even with snow still on the ground, trees have started budding and are the first to produce pollen, creating major problems

Share the wonder of our beautiful area and the latest news all year long with Best of Central Vermont magazine.

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for people with allergies,” says Dr. David Rosenstreich, chief of the Division of Allergy and Immunology at Montefiore Medical Center in New York City. If you suffer from allergies, avoid clothes made of synthetic fabrics, which, when rubbed together, can create an electrical charge that attracts pollen. Exercise outdoors before dawn, in the late afternoon, or early evening when pollen counts are at their lowest. Limit your exposure to indoor allergens by regularly vacuuming your furniture, showering often, and leaving your shoes by the door. Also consider using a dehumidifier and an air purifier with a HEPA filter.

PROTECT YOUR PETS Spring has sprung! While you enjoy the season, the ASPCA advises you to be aware of potential springtime hazards for your furry friends. If you celebrate Easter, keep lilies and candy away from your pets. Lilies can be fatal if ingested by cats, and chocolate is toxic to both cats and dogs. Many of us—and our pets—enjoy the

68 BEST OF CENTRAL VERMONT | SPRING 2017

breezy days of spring, but be sure to install snug and sturdy screens in all your windows. Cats are apt to jump or fall through unscreened windows. Tackle home-improvement projects with caution. Paints, mineral spirits, and solvents can be toxic to pets. Also be aware of physical

hazards like nails, insulation, and power tools if your pet is outside with you. Springtime marks the start of tick season, and the warmer weather brings out an onslaught of other creepy crawlies. Make sure your pet is on year-round heartworm preventive medication as well as flea and tick control.

SPECIAL ADVERTISING SECTION

Spring 2017 CENTRAL VERMONT BEST OF

Dining Guide J. Morgans Steakhouse Serving steaks, seafood, and Sunday brunch since 1994. Our recent renovation opens a new chapter in this award-winning restaurant. Known for exceedingly generous portions, we feature over 20 aged-in-house steaks, daily seafood, designer pasta dishes, and mountainous salads and desserts. Located on Montpelier’s historic State Street. $$ Vermont’s Cutting Edge Steakhouse 100 State Street, Montpelier, VT (802) 223-5222 www.jmorganssteakhouse.com

KEY TO SYMBOLS $ most entrées under $10 $$ most entrées $10 to $25 $$$ most entrées over $25

Beyond the Menu

Red Hen Bakery and Café

ENTERTAINMENT AND DINING GUIDE FOR CENTRAL VERMONT

Sarducci’s Restaurant & Bar

Famous hearth-baked breads, plus an excellent selection of freshly baked pastries—croissants, scones, cookies, maple-glazed sticky buns, and more. Soups and sandwiches made in house featuring local ingredients. Fine wines, beer, cheese, and specialty grocery items. $–$$

Sarducci’s is a Mediterranean-style Italian restaurant serving central Vermont. We strive to serve superb food with outstanding service and an informal ambience. We cater to families, special occasions, and travelers alike. Renowned by our community for great food at reasonable prices. $–$$

961B US Rt. 2 Middlesex, VT (802) 223-5200 www.redhenbaking.com

3 Main Street Montpelier, VT (802) 223-0229 www.sarduccis.com

2 Loco Guys

Fast, Fresh and Friendly. Eclectic burritos & bowls made to order using only the freshest ingredients at fair and affordable prices. Perfect for a fast casual-dining option. Daily specials and endless possibilities. Don’t miss out on Taco Tuesday. $ 136 N Main Street Barre, VT (802) 622-0469 www.twolocoguys.com

Cornerstone Burger

Cornerstone Pub & Kitchen

From Swordfish Tacos & Burgers to Steaks & Fresh Seafood. Tuesday is $5 Burger Night. 28 taps featuring Vermont craft beers from Lawson’s Liquids, Hill Farmstead, Zero Gravity, Lost Nation, Good Measure Brewing Co., and more. $–$$ 47 North Main Street Barre, VT (802) 476-2121 www.cornerstonepk.com

Ladder One Grill

Classic neighborhood pub serving gourmet burgers, signature sandwiches, over a dozen craft beers, classic starters including half-price wing Wednesday, and our fresh, fun, new burger of the week plus live music and the perfect spot to watch the game. $–$$

Owner Valerie White-Beaudet invites you to stop in and enjoy a fabulous meal. Our motto is “Where heroes are made” and we’ve incorporated our menu to honor past and present heroes in firefighting. Enjoy Prime Rib, NY Sirloin Steaks or a BRICK OVEN pizza! Lunch, Dinner, and Take-out. $–$$

21 East St. Northfield, VT (802) 485-4300 www.cornerstoneburger.com

8 South Main Street Firehouse at Barre Barre, VT 05641 (802) 883-2000 www.ladder1grill.com

SPRING 2017 | ARTS & ENTERTAINMENT CALENDAR

SPRUCE PEAK PERFORMING ARTS CENTER TEN STRINGS AND A GOAT SKIN

JOHN JORGENSEN MARCH 30 PAT DONOHUE

APRIL 13 TEN STRINGS AND A GOAT SKIN

7:30pm

APRIL 1 OUTERBRIDGE, CLOCKWORK MYSTERIES

MAY 6 AND 7 FROZEN, BY LAMOILLE VALLEY DANCE ACADEMY

7pm

APRIL 7 JOHN JORGENSEN QUINTET WITH ORCHESTRA OUTERBRIDGE, CLOCKWORK MYSTERIES

7:30pm 6pm

SPRUCE PEAK ARTS CENTER 122 Hourlgass Drive, Stowe (802) 760-4634 www.sprucepeakarts.org

BARRE OPERA HOUSE APRIL 1 ANNUAL GALA: APRIL FOOLS PARTY 6pm

JUNE 9 SAY IT FORWARD: AGE OUT LOUD 7:30pm

BARRE OPERA HOUSE City Hall 6 North Main Street, Barre (802) 478-8188

ANNUAL GALA www.bestofcentralvt.com 71

SPRING 2017 | ARTS & ENTERTAINMENT CALENDAR

CAPITAL CITY CONCERTS APRIL 22 POEM MUSIC Unitarian Church of Montpelier 7:30pm

MAY 19 THE SUBLIME AND THE MELLIFLUOUS Champlain Valley Unitarian Universalist Society, Middlebury 7:30PM

MAY 20 THE SUBLIME AND THE MELLIFLUOUS Unitarian Church of Montpelier 7:30pm

OTHER NOTEWORTHY EVENTS MARCH 30 LIVE APRES MUSIC WITH GUY BURLAGE BAND Sugarbush, www.sugarbush.com

APRIL 1 HIGH FIVES FOUNDATION NEW ENGLAND POND SKIMMING CHAMPIONSHIPS Stowe, www.stowe.com

APRIL 1 GELANDESPRUNG & MT. ELLEN CLOSING PARTY Sugarbush, www.sugarbush.com

APRIL 1 TO 4 MEN’S EASTERN CUP FINALS Stowe, www.stowe.com

APRIL 8 POND SKIMMING Sugarbush, www.sugarbush.com

APRIL 8 BOREAL BIRDS AT MOOSE BOG North Branch Nature Center, www.northbranchnaturecenter.org

APRIL 8 AND 9 SUGAR SLALOM Stowe, www.stowe.com 72 BEST OF CENTRAL VERMONT | SPRING 2017

THE SUBLIME AND THE MELLIFLUOUS APRIL 15 NATURE’S PAINT & PAINTBRUSH

APRIL 28 SPRING MIGRATION BIRD WALK

North Branch Nature Center, www.northbranchnaturecenter.org

APRIL 16 EASTER FESTIVITIES AT MAD RIVER GLEN

APRIL 29 BERLIN POND BIRDING

Mad River Glen, www.madriverglen.com

APRIL 19 WOODCOCK WATCH North Branch Nature Center, www.northbranchnaturecenter.org

APRIL 22 CHARCOAL ARTIST STICKS North Branch Nature Center, www.northbranchnaturecenter.org

North Branch Nature Center, www.northbranchnaturecenter.org

MAY 6 SPRING MIGRATION BIRD WALK North Branch Nature Center, www.northbranchnaturecenter.org

MAY 6 AND 7 MONTPELIER MAYFEST Montpelier, www.montpelieralive.org

SPRING 2017 | CALENDAR

SUGARBUSH BREW-GRASS FESTIVAL MAY 13 SPRING WILD EDIBLE WORKSHOP North Branch Nature Center, www.northbranchnaturecenter.org

North Branch Nature Center, www.northbranchnaturecenter.org

MAY 27 BIRDFEST!

MAY 19 SPRING MIGRATION BIRD WALK

North Branch Nature Center, www.northbranchnaturecenter.org

JUNE 2 KIDSâ&#x20AC;&#x2122; TRACK MEET

MAY 20 BARRE TOWN SPRING RUN Barre Town Recreation Facility, www.cvrunners.org

MAY 26 SPRING MIGRATION BIRD WALK

Montpelier High School Track, www.cvrunners.org

JUNE 10 SUGARBUSH BREW-GRASS FESTIVAL Sugarbush, www.sugarbush.com

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SPRING 2017 | ARTS & ENTERTAINMENT CALENDAR

STOWE KITCHEN, BATH & LINENS COOKING CLASSES MARCH 29 CHEESE MAKING 101 12–2pm

APRIL 1 CAKE DECORATING 12–2pm

APRIL 2, 7, 16, 30 SUNDAY BRUNCH DELIGHTS 11:30am–1:30pm

APRIL 5 REIMAGINED RETRO LUNCH 12–2pm

APRIL 7 SUSHI MAKING 6–8pm

APRIL 12 LUNCH TO YOUR HEALTH 3 12–2pm

APRIL 19 PASTA MAKING 12–2pm

APRIL 21 LATIN IS FOR LOVERS – SPANISH INSPIRED DINNER 6–8pm

APRIL 23 SOUTHERN BRUNCH 2 11:30am–1:30pm

APRIL 26 GO GREEK! 12–2pm

APRIL 29 NEXT LEVEL CUPCAKES 12–2pm

STOWE KITCHEN, BATH & LINENS 1813 Mountain Road Stowe (802) 253-8050 www.stowekitchen.net

74 BEST OF CENTRAL VERMONT | SPRING 2017

best of

Central Vermont

ADVERTISERS INDEX

For more information about print and online advertising opportunities, contact John or Robin Gales at (802) 295-5295 or email coffeetablepublishing@comcast.net.

alla vita...............................................................................................28

Delair’s Carpet & Flooring.............................................................63

Patterson and Smith Builders.......................................................33

Ann Roche Furniture.......................................................................35

East Warren Community Market................................................73

Peregrine Design/Build...................................................................13

Arbortrek........................................................................................... 19

ECCO Clothes.................................................................................. 64

Red Hen Bakery and Café............................................................. 70

Artisans’ Gallery..............................................................................25

Evergreen Gardens of Vermont....................................................12

Rodd Roofing....................................................................................29

Artisans Hand................................................................................. 64

Fresh Tracks Winery.......................................................................58

Sarducci’s Restaurant and Bar................................................. 7, 70

Bennington Potters North.............................................................55

Fringe Salon.......................................................................................28

Bouchard Pierce ..............................................................................25

Gillespie Fuels..................................................................................37

Bourne’s Fuels..................................................... Inside Back Cover

Goodfellows Fine Jewelers................................................ 9, 23, 73

Burlington Country Club................................................................43

Inside Out Gallery........................................................................... 41

Burlington Marble and Granite..................................................... 11

J Morgans Steak House at Capital Plaza . ............................... 69

CW Print + Design...........................................................................51

Jay Peak................................................................................................ 2

Central Vermont Medical Center............................................... 49

Ladder One Grill............................................................................. 70

Church Hill Landscapes..................................................................21

Landshapes.......................................................................................57

Close to Home................................................................................... 5

Liebling................................................................................................. 3

Cody Chevrolet................................................................................75

Mayo Health Center.......................................................................47

Vermont Kitchen Design by Bouchard Pierce..........................57

Coldwell Banker/Classic Homes................ Outside Back Cover

McKernon Group............................................................................... 6

Wake Robin...................................................................................... 68

Cornerstone Restaurant Group............................................. 15, 70

Mid State Dodge..............................................................................17

Walker Contemporary Studio.........................................................1

Country Club of Barre............................................................... 41, 61

Montpelier Orthodontics...............................................................61

Windows and Doors by Brownell.................................................51

Cushman Design Group................................................................47

Morse Farm.......................................................................................58

Zachary Berger Associates...........................................................23

Stowe Red Barn Realty...................................................................35 Sugarbush ........................................................................................55 Sundara Day Spa.............................................................................33 Tradewind Aviation.........................................................................43 The Automaster................................................. Inside Front Cover The Carriage Shed.......................................................................... 49 The Store...........................................................................................37 Vermont Bed Store/Wendell’s Furniture.....................................4

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LAST GLANCE

Two roads diverged in a wood, and I—– I took the one less traveled by, And that has made all the difference. robert Frost

76 BEST OF CENTRAL VERMONT | SPRING 2017

COFFEE TABLE PUBLISHING, LLC P.O. Box 1460 Quechee, VT 05059

PRSRT STD U.S. POSTAGE PAID Permit No. 59 Hanover, NH