Best of Central Vermont - Spring 2016

Central Vermont best of

spring 2016 volume 4, no. 2

communities and lifestyle in the heart of the Green Mountains

the perfect cup of coffee leahy library

take a look at old vermont

from vision to reality the lamoille valley rail trail

f e at u r e s

38 lamoille valley rail trail 54 the vermont artisan coffee 68 and tea company vermont history center

vermont historical society and the leahy library By meg brazill

from vision to reality By tom brandes

serving the perfect cup By corey burdick

Contents Cover Photo by Roger Crowley

D E PA R T M E N T S

19 Publisher’s Note 20 online hub 22 Contributors 24 Occasions & About 26 Out

by Cassie Horner

30 24

taste of the town

32 the blue stone restaurant by corey burdick

mother’s day brunch

44 Happy Mother’s day a step back in time

47 the governor’s house hosts jane austen weekends

by phyl newbeck

bright ideas

62 the store

by dian parker

family business

76 spotlight on moms in business by nancy humphrey case

82

dining & entertainment guide

32

calendar

84 arts and entertainment 88 last glance

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SPECIAL ADVERTISING SECTION

spring is in the air shopping and fun things to do in central vermont

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Central Vermont best of

spring 2016 | Volume 4 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 assistant Editor

Lafe Low 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, Š2014. 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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best of central Vermont | spring 2016

PUBLISHER’S note

Springtime in

Central Vermont

I

t’s one of the few places and times in this world where rebirth, awakenings, new possibilities are evident everywhere we go. And another reason we’re so fortunate to live where we do.

The Spring issue of Best of Central Vermont celebrates spring in many ways. Did you know there is a converted rail trail that stretches from Saint Johnsbury to Smuggler’s Notch? It’s the perfect trail for a bike ride or a hike. It’s called the Lamoille Valley Rail Trail and it’s a wonderful way to spend a spring day.

We’ve also checked in with our friends at The Store in Waitsfield. What better way to celebrate spring than to learn something new with one of their cooking classes. Step back in time for the Jane Austen weekends at the Governor’s House in Hyde Park. If you’d rather not don nineteenth century wardrobe, a trip to the Leahy Library and its incredible collection of Vermont History is a great way to spend the afternoon.

Spring brings maple sugaring season, pond skimming, and sometimes both going on at the same time. And when your family has filled the day with what spring brings, a stop at The Blue Stone in Waterbury and now in Waitsfield at the end of the day is a great way to share your stories over a cold local brew and a delicious pie. To celebrate moms this spring, we spotlight three businesses where mom and kids work hand in hand every day. We’ve also offered up some scrumptious brunch items to whip up for mom for Mother’s day.

Springtime in Central Vermont—may your spring be filled with rebirths and beautiful awakenings. We hope you take the time to experience what spring brings.

John and Robin Gales Publishers

www.facebook.com/ BestOfCentralVermont

@bestofcentralvt

www.bestofcentralvt.com

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v isi t us o nl ine

| w w w. b e s tofcen t r a lvt.co m

Green Mountain Style Our sister publication, Best of Burlington is featuring Green Mountain Style within the pages of the Spring issue. See online the entire section, filled with fashion and information for the Vermont Woman. www.bestofcentralvt.com SIGN UP TODAY!

eNewsletter Sign up for our newsletter

bestofcentralvt.com 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 . . .

Leahy Library/Vermont Historical Society

Take a look at the extensive collection of 19th Century Patent Medicine advertisements. Balms, pills, lotions, and more. Offered by local Vermont businesses and Doctors. www.bestofcentralvt.com.

Stowebowl

Located at the Sun and Ski Inn, the new STOWEBOWL is now completed and INCREDIBLE! Lanes, a new bar, suites upstairs and a contemporary almost art deco look that is amazing. See the mesmerizing video of the construction of the STOWEBOWL from ground breaking to open for business. www.bestofcentralvt.com.

Join the conversation online . . .

bestofcentralvt.com Feel free to drop us a line at ryan@coffeetablepublishing.com, or share your comments on our site or on social media. You might even see your name in our next issue.

5

april

CLICK ON OUR ONLINE CALENDAR TO SEE LOCAL EVENTS HAPPENING IN OUR COMMUNITY, AND YOU CAN ADD YOUR OWN EVENT FREE!

Follow us on Twitter @bestofcentralvt

like us

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co n t rib u to r s

nancy humphrey case is a contributor to the Christian Science Monitor and has been published in a variety of publications, including Northern Woodlands, Chicago Tribune, Mothering, and Cricket. She enjoys writing about Vermont’s landscape and culture, planning her next project at her home in Hyde Park, and riding her horses in the woods.

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

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 a vinyl LP and DVD by the San Francisco label Dark Entries Records. Reach Meg at mbrazill@sover.net.

cassie horner is a writer, editor, and publisher, and the author of Lucy E.—Road to Victory, a historical novel. Her roots in Vermont go way back almost 200 years and inspire her love of the natural world and history. She lives in Plymouth, Vermont, with her husband and three dogs—an English Shepherd and two Dachshunds.

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best of central Vermont | spring 2016

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.

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.

o cc a si o ns

MORSE FARM

the Sweet Season Spring time means sugaring season. And there’s no better way to celebrate the season than taking a trip to visit Morse Farm in Montpelier. You can take a tour of the sugarhouse and smell the fresh syrup boiling. Stop in during one of their pancake breakfasts, which raise money for local charities.

You can also try an old Vermont tradition and have some sugar on snow. While you’re there, stop into the Sugaring House and Theater. It truly is fascinating to learn how maple syrup is made.

Bring the family and enjoy The Works!

Sugar on snow, fresh donuts, a beverage and, of course, a dill pickle.

Flapjacks Fundraisers are held one Sunday a month at the Morse Farm and offer local non-profits a tasty way to raise funds! Check www.morsefarm.com for a full schedule.

Morse Farm is located at 1168 County Road, in Montpelier. For more information, go to www.morsefarm.com.

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best of central Vermont | SPRING 2016

o u t a nd a b o u t | by c a ssie H o rner

Stowe Bike Club

For Tim Hulse, the Stowe Bike Club is a family affair.

“A bunch of people get together and have fun and enjoy friendly rivalries,” he says. “I got married in 1997 and decided to buy a bike that spring and joined the club. I quickly caught the bug. For me personally, the club changed the course of my life. When I started, I was not particularly athletic. I rode to get from one place to another.”

Participating in time trials motivated him to enter races and triathlons. Hulse, his wife and their children take part in the time trials that take place around Central Vermont every Wednesday from early May to August. There are usually about eight venues planned each year in towns including Moretown, Waitsfield, Waterbury and Middlesex.

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best of central Vermont | spring 2016

The time trials are open to the public and range from 8-12 miles out and back. Cyclists ride out in 30-second intervals, and are timed from start to finish. “You try and catch the person in front of you,” says Hulse. “A lot of people ride every year because the courses are established with a certain length, and riders can try to beat their own times.” This year, the paved time trials will be supplemented by time trials on gravel, which opens the experience to cyclocross and mountain bikes.

Donna Smyers has also been participating in the time trials for about 20 years. “I’m a triathlete,” she says. “This one weekly workout with other cyclists is the most important thing I do for the biking part of my training.

I like having a reason to go and go fast.”

The Stowe Bike Club has always been a

time trial club. It was founded in the 1970s

by Jack Nash and others in Stowe. Originally most of the races were in Stowe, but they gradually expanded throughout the region.

Besides the trials, there is a social component of the club, including an annual party and a couple of tailgate parties after time trials.

“I look forward to the time trials every spring and summer,” says Hulse. “It frames the seasons for me.”

For more information on the schedule and directions to the sites, visit www.onionriver. com. Click on “events” and then “Stowe Bike Club.” Or check out the Stowe Bike Club’s Facebook page. Riders must sign a waiver before racing. After racing two times, riders must sign up to be a member of the club for an annual fee of $30.

The Stowe Bike Club runs a series of time trials throughout the spring and summer that provide a good-natured dose of competitive spirit to its participants.

www.bestofcentralvt.com 27

out and about

River GreenUp Day

Vermonters are proud of their rivers, enjoying the scenic beauty and the opportunities for boating, fishing and swimming. Couches, tires, and other detritus shouldn’t end up in the waterways, but every year they do, tossed in carelessly by people. Keeping the waters clean is no easy task and depends on the efforts of many volunteers.

On May 7, the Green Mountain Troutfitters are teaming up with Central Vermont Trout Unlimited to tackle the big job of pulling trash from the Lamoille River and some of its tributaries. “Green Mountain Troutfitters have been greening up Vermont waterways for several years and it was dif28

best of central Vermont | spring 2016

Cleaning up the Lamoine River is indeed a noble purpose that benefits not only fly-fisherman, but also paddlers, swimmers—everyone.

ficult to find assistance,” says Chris Lynch.

Last year, they joined forces with Central Vermont Trout Unlimited for River GreenUp Day. Volunteers arrived prepared for heaving big items of trash from the water and hauling it away. “It was a huge success,” he recalls. “Over 25 people met in Hyde Park. Couches, tires and other forms of rubbish were removed in the process.”

The hard work was celebrated by a postGreenUp BBQ provided by Troutfitters.

The two organizations share a common interest in maintaining the cleanliness and

health of the river and its tributaries.

Green Mountain Troutfitters is a fly fishing shop, outfitter and fly fishing guide service based in Jeffersonville.

They offer clinics, classes and camps.

Central Vermont Trout Unlimited is a chapter of Trout Unlimited, an organization dedicated to “conserving, protecting and restoring North America’s coldwater fisheries and their watersheds.”

For details about the May 7 clean up event, visit www.gmtrout.com www.bestofcentralvt.com 29

o u t a nd a b o u t

20th Annual Mutt

Strut Leash up the family dog and come out for the 20th Annual Mutt Strutt on Sunday, May 15 at 10 am at Little River State Park in Waterbury. This event is all about fun for dogs and owners in a threemile race that benefits the Central Vermont Humane Society. Dogs large and small, young and old, are welcome. Prizes are given in age groups and dog size (small is under 50 pounds and large is over 50 pounds.)

“This is an event that is walker friendly,” says Brittany Lafirira. “Many families bring young children and walk together with kids and dogs.”

Spectators are welcome, too. “While most of the course is not visible without walking up ahead of time, there is plenty of room at the start/finish line of this out and back course,” says Lafirira. “Many family members that are non-runners and don’t want to walk, come to watch their loved ones race.”

Organized by Central Vermont Runners, the purpose of the Mutt Strutt is to give back to the community. “Central Vermont Runners is a running club that puts on local races throughout central Vermont,” says Lafirira.

“They host fun runs on Tuesdays on the bike path in Montpelier and Sunday long runs in the winter. It’s the most friendly and 30

best of central Vermont | spring 2016

The Mutt Strutt is a fun event, whether you have two legs or four. The benefit to the Central Vermont Humane Society is an added bonus.

supportive group of people I have ever been around. They truly care about running and keeping racing local and fun.”

Lafirira encourages people to come and enjoy the morning. “I think this event is so much fun because it’s different than most races,” she says. “It’s a chance to do something enjoyable and active while supporting the Central Vermont Humane Society. It’s a family-friendly event and it’s great to see all the dogs. Last year there was a Bassett Hound that ran. He was adorable crossing the finish line with his little legs and floppy ears!”

For more information and to pre-register, visit www.cvrunners.org and click on “cvr races.” www.bestofcentralvt.com 31

din in g ou t | by corey burdick Photos by roger crowley except where noted

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best of central Vermont | spring 2016

Second Serving

The Blue Stone opens another location to serve its renowned pizzas and pub fare

I

f at first you succeed, do it again. If you’re already a fan of the rustic fare and delicious brews served up by the folks at The Blue Stone, you have another location to duck into in order to enjoy your favorite pie. Co-owners Chris Fish and Vinny Petrarca opened the first Blue Stone on Stowe Street in Waterbury in late 2012. Then the pair opened their second location on Main Street in Waitsfield in January 2016.

Both Fish and Petrarca have solid culinary backgrounds. Petrarca hails from Rhode Island and arrived in Vermont for college in 2004. He has primarily worked in large commercial bakeries and worked as the kitchen manager at Positive Pie in Montpelier for two years.

Chris Fish is a seventh generation Vermonter. He’s also a New England Culinary Institute grad with 10 years of kitchen and bar experience including resorts in Colorado, Florida, and Martha’s Vineyard. Fish spent five years on the food and beverage team at Stowe Mountain Resort, and year and a half as the kitchen manager at Positive Pie in Montpelier. Another interesting fact about Fish is that he’s also a professional ice sculptor.

Fish and Petrarca met while working at Positive Pie. They realized they weren’t cut out to work for someone else, so they decided to quit and branch out on their own. Their aim was to create the type of restaurant they would like to patronize themselves.

The menu at the Blue Stone truly has something for everyone. The menu is divided into three sections, including “little food,” such as fries, kickin’ wings, and roasted mushroom poutine. That’s followed by “green food,” which features an assortment of salads. “Humble food” includes sandwiches, wraps, fish and chips, www.bestofcentralvt.com 33

The Blue Stones trademark moose antlers hang over the actual “Blue Stone” table in the Waterbury restaurant. A matching set hangs over the fireplace in Waitsfield. No moose were harmed in the opening of the Blue Stone restaurants! Both sets of antlers were found on the forest floor by hikers in Vermont’s North East Kingdom.

local beef burgers, and of course their renowned pizza.

The two explain, “The backbone of our menu is unique, rustic, hand tossed pizza that we create with ingredients that we prep in house. We built the rest of the menu around casual, rustic, pub fare rather than the usual Italian food found in so many pizza restaurants. We felt that combination would resonate with Vermonters and encourage folks to visit us for more than just pizza.”

That being said, they do have an impressive pizza menu. It includes nine regular pies, as well as blackboard specials featuring four different pizzas that incorporate local, seasonal ingredients.

You can also build your own pizza, choosing from 41 different toppings. The toppings are grouped into “well,” “call,” and “top shelf.” Meat lovers can choose from braised pork, bacon, sausage, and meatballs. Veggie lovers can opt to top their pies with truffle oil, Vermont goat cheese, artichoke hearts, and roasted tofu, 34

best of central Vermont | spring 2016

among many others.

Beer is divided into three sections as well—here, near, and far. The “here” category features a slew of Vermonters’ favorites from Zero Gravity and Northshire to Trapp. “Near” includes beers from Brooklyn and Maine primarily including Victory and Allagash, while the “far” category has craft brews from notables Founders and Stone.

“Craft beer is a big deal in Vermont and we obviously wanted to highlight that,” they say, “but we also want to be approachable for the average guy who wants a Budweiser.

We strive to put out the best pizza, pub food and beer menu possible while keeping things casual, comfortable and nonpretentious, hence the ‘No Bull’ part of our tag line.”

Business in Vermont There are rewards and challenges in any entrepreneurial endeavor, but Fish and Petrarca wouldn’t want to be anywhere else. They love that Central Vermont is comprised of such tight knit communities, while also thriving on tourism. “It’s great to be able to live and work in a small community, but www.bestofcentralvt.com 35

A restored vintage dough mixer from 1941 was originally brought in to make the pizza dough for the Blue Stone restaurant in Waterbury. It was unable to keep up with the demands of the restaurant, but the owners couldn’t bear to see it go. It was retired to the dining room where it has become a popular conversation piece.

still have the economic vitality and variety of people that we have on the route 100 corridor,” says Fish.

Being an entrepreneur is “insanely challenging,” Fish and Petrarca say, but have concluded over the years that they aren’t wired to work for other people. “Waking up in the morning and knowing that you’re on your own 100 percent for better or worse is extremely motivating.”

As far as other challenges, they cite the ratio of restaurants to strong hospitality employees.

There never seem to be enough good employees to go around.

The pair has been building their experience as entrepreneurs. They have also been building memorable moments. One of their favorites so far has been when, about three weeks into opening the first shop, they realized the business model was actually going to take off and 36

best of central Vermont | spring 2016

people were going to come in the door consistently.

“Until you get to that point the whole thing is a gamble. Sometimes you wonder if your plans are grounded in reality, regardless of how carefully you plan and prepare,” they say.

What compels them to continue onward despite the uncertainty? “Fear, debt, ego and bourbon,” they say. Don’t worry, though, even though Fish and Petrarca admit to getting restless quickly, you’ll never find the Blue Stone in a strip mall or new commercial space.

Both of their current locations are in historic buildings that date to the 1800s, which has significance to both the Vermonters who frequent their restaurants and the owners alike. “Maybe if another ideal spot opened up we’d consider it, but we won’t force it.”

Check out The Blue Stone online and in person seven days per week for lunch and dinner at 5351 Main Street in Waitsfield or 13 Stowe Street in Waterbury. The two locations share a menu and staff, so you can have a similar experience at both locations. Check them out at www.bluestonevermont.com. A www.bestofcentralvt.com 37

a look at

Old Vermont

Standing Guard at the VHS: Robert Burns You can’t miss the statue of the Scottish poet Robert Burns on your way in and out of the center. In 1899, Scottish immigrants erected the granite monument (the statue is 9 feet, 4 inches in height, and 22 feet, 4 inches above the foundation) in observance of the 100th anniversary of the death of Robert Burns.

There are four carved panels in high relief on the monument itself. Those panels depict scenes from three of Burns’s poems. The fourth shows his cottage in Ayr, Scotland. Two of Barre’s finest Italian stone carvers, Samuel Novelli and Elia Corti, carved the statue and panels after models by Scottish sculptors J. Massey Rhind and James B. King.

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best of central Vermont | spring 2016

By meg brazill photos courtesy of the vermont history center

The Vermont History Center maintains a library and gallery that preserve elements of Vermont’s past.

I

f you’ve ever wondered what life in Vermont used to be like, a visit to the Vermont Historical Society’s Leahy Library and the Vermont Heritage Galleries at the Vermont History Center (VHC) in Barre will afford you quite a view into Vermont’s colorful history.

The past is preserved at the Leahy library in books, letters, diaries, ledgers, and scrapbooks. There are extensive collections of photography and artifacts that provide an enticing visual picture and a record of the state’s past. You can even explore your own family’s history with the library’s considerable genealogy resources and reference materials. In fact, the library houses the largest printed genealogical collection in the state.

The Leahy Library is a non-circulating library, staffed by two full-time professional librarians, one half-time para-professional, and volunteers. The Leahy’s librarians can direct you to some of the earliest maps of Vermont, including Wallings county maps from the 1850s, Beers atlases from 1870s, and state highway maps. These can lead to discoveries about the land on which you hike or the house in which you live. These beautifully rendered maps are often so detailed they show all the roads in a town and even the names of many homeowners.

When you visit the VHC, you’re likely to find information and objects of great interest you didn’t know existed before you walked through the doors. “The collections include anything and everything about the people and the history of the state,” says Vermont Historical Society Librarian Paul Carnahan.

Heirlooms from another Era The grandeur of the history center’s splendid collections, galleries, and library are matched only by its exwww.bestofcentralvt.com 39

Besides an impressive collection of old books about Vermont history, the library is home to old maps, posters, paintings, collections of correspondence and artifacts; all of which provide a detailed view of Vermont’s colorful past. Many items are truly one of a kind and stored in a vault for safekeeping.

terior, which was built in the Richardsonian Romanesque architectural style, popular in the late 19th century. Housed in the original Spaulding School building, the VHC overlooks the City of Barre from its hillside perch at 60 Washington Street. Designed by Vermont architect and builder Lambert Packard (1832–1906), the building serves as a beacon to Barre’s citizens and an outstanding architectural connection to the city’s history.

Inside the history center, there are many worlds to explore. Among the various exhibits, you’ll find a pennywhistle used to heckle “bozos” (the name Barre union workers called strikebreakers) during the 1933 labor dispute, regalia worn by a member of the Scottish Clan Gordon #12, or part of a still an Italian family used to make grappa from their home in Barre’s North end. These items are all part of a special exhibit entitled The Emergence of the Granite City: Barre 1880 to 1940. Another exhibit currently on display is Service & Sacrifice: Vermont’s Civil War Generation.

“A big part of our job is figuring out how to give people public access,” says Carnahan.

That’s no small feat when you consider some of the materials are old, fragile, and truly one-of-a-kind. “We kind of straddle the line between a public library and a museum.

Some things require special handling.”

Working with many volunteers, the staff has created a searchable online catalog, an old-style card catalog, and summaries of specialized manuscript collections. For example, they have cataloged the dates and details of correspondence between Vermont artist James Hope (1819-92) and his wife Julia.

There’s also an extensive collection of Vermont broadsides, posters, and flat paper ephemera from the late eighteenth century to the present. This collection includes many surprises, such as an 1882 poster that advertised a tour of the “last” catamount shot in Vermont, now on display in the VHS’s Montpelier museum.

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best of central Vermont | spring 2016

Some of the items are so precious that they’re kept in a restricted access “vault” in the basement. For example, they have the original document announcing Vermont’s 1791 entry into the Union, signed by then Secretary of State Thomas Jefferson. There are also collections of photographs, tintypes, glass plate negatives, and daguerreotypes (a photographic developing process that used silver iodine). Those are some of the earliest images of Vermont.

“It’s unusual to have a daguerreotype of a landscape,” says Carnahan, pointing out one of the Winooski River. There’s also a trunk of photographs and ephemera from the St. Albans Raid, (the northernmost land battle of the American Civil War) that was donated by John Branch, Sr. From the trunk, Carnahan pulled out a slug—a smashed bullet— fired during the raid. Like the American sideshow, the library houses the weird and the wonderful, but all grounded in history and fact.

The Greatest Resource By far the greatest resources at the library are its knowledgeable, friendly librarians. Assistant Librarian Marjorie Strong puts her research skills to work showing people how to expand their search (online and off) and uncover connections they may have missed.

For example, a Vermont elementary school group visited several graveyards and cemeteries and then conducted research at the Leahy Library to learn more about the history of the people buried there.

When one of the students expanded his search, he found one of the sisters of his research subject was a murderer. “If you don’t adhere to a tightly prescribed www.bestofcentralvt.com 41

Among the myriad artifacts on display at the Leahy Library are old posters celebrating Vermont’s history, like the poster below of the “panther,” which is actually the last catamount shot in the state. There are also many daguerreotypes (right), old prints that are among the very first images of Vermont.

Vermont History Center Vermont Heritage Galleries & Leahy Library 60 Washington Street, Barre, VT (802) 479-8500 www.vermonthistory.org Check the website for hours and admission.

Vermont History Museum Pavilion Building 109 State Street Montpelier, VT (802) 828-2291

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notion of what you are looking for, I can show you how to expand your search. You can take it in different directions,” says Strong.

And these resources aren’t just limited to local residents. “We’re trying to make it accessible to anyone in the world,” says Carnahan. And indeed they have.

Not long ago, a student from Poland was studying dialects around the Civil War and contacted them.

“We were able to find things in letters,” says Strong.

In written correspondence from that era, they found many examples to send the student, “Like an extra ‘r.’

Written as ‘farther’ for father,” she says. “And ‘git’ (a reference to an unpleasant person).”

People often want to find out information about their family homestead or the home they recently purchased. “We try to solve mysteries,” Strong explains, though not the type you might expect. “Mysteries about the built environment, houses, and families.”

Back to School The building that houses the Vermont History Center was originally built as a school for the city of Barre. It’s named for Jacob Shedd Spaulding who was principal (1852-80) of the Barre Academy, the private school that previously occupied the site from 1852-85. Building began on a new school and in September 1892, the Spaulding Graded School was dedicated. For more

best of central Vermont | spring 2016

Victorian Style The architectural style of the VHS is called Richardsonian Romanesque, so named for the work of Henry Hobson Richardson (1838–81), a prominent architect of the Victorian era whose masterpiece is Trinity Church in Boston. In Vermont, Richardson also designed the Billings Library (now Billings Student Center), widely considered the architectural gem of the University of Vermont’s campus.

Romanesque style architecture emphasizes unusual and sculpted shapes, such as rounded towers and turrets, large round-arched entranceways, and recessed windows. Lambert Packard, who designed the Spaulding School, built other buildings in the Richardsonian Romanesque style including the Fairbanks Museum and Planetarium in St. Johnsbury.

During his career in Vermont, which ran from 1866 to 1906, Packard designed more than 800 buildings. If you’re curious to find out more about Packard or Richardson, you’ll find plenty about them in the library.

than one hundred years, it was used as both a high school and middle school. By 1995, it was no longer needed and stood vacant.

Not long afterward, The Vermont Historical Society (founded in 1838), a private, membership-supported organization, began looking for a place to house its collection and expand its services. VHS came to an agreement with the City of Barre and purchased The Spaulding School for $1.00 in 2000. Renovations began shortly thereafter. Black River Design (Montpelier) was the architectural firm coordinating the renovations. The general contractor was H. P. Cummings Construction.

The Vermont History Center opened to the public on July 20, 2002, making the Vermont Historical Society the caretaker of one of the great architectural treasures of Vermont. The VHC has been home to the administrative offices, collections, and library of the Vermont Historical Society (VHS) ever since.

In 2007 the library was named in honor of Howard and Alba Leahy, the parents of Vermont Sen. Patrick Leahy. Senator Leahy helped secure funding to pay for some of the renovations of the Spaulding School building.

The VHS, in appreciation, named the library for Leahy’s parents. Both of his parents were avid historians.

The school’s original wainscoting is beautifully preserved, and quite evident in the first and second floor reception foyers.

What’s particularly notable is it’s made of American chestnut, now an endangered species. The original pressed tin ceilings, also cleaned and restored, are visible throughout the 1891 building. On the second floor, the stained glass windows of the Leahy Library, once hidden by a suspended ceiling, have been exposed and restored.

It is a magnificent building you’ll enjoy just for itself or while you sit and read or conduct your research. You’ll discover a bit about Vermont’s heritage and perhaps a piece of your own. A

online extra!

Check out the collection of 19th Century Patent Medicine advertisements, balms, pills, lotions, and more at www.bestofcentralvt.com.

www.bestofcentralvt.com 43

M ot her s ’ day brun ch

Happy Mother’s Day

Treat her to an elegant and delicious brunch Hollandaise sauce ° — Serves four — °

4 Egg yolks 1K Tablespoon lemon juice V Teaspoon Worcestershire sauce 1 Tablespoon water 1 Cup butter, melted 1 Pinch ground white pepper Fill the bottom of a double boiler with water. Make sure water doesn’t touch the top pan. Bring the water to a gentle simmer.

In the top pan, whisk together egg yolks, lemon juice, white pepper, worcestershire sauce and 1 tablespoon of water.

Add the melted butter to the egg yolk mix slowly, while whisking constantly. If hollandaise gets too thick, add a teaspoon of hot water. Continue whisking until all the butter is mixed in. Remove from heat and cover to stay warm.

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best of central Vermont | SPRING 2016

Eggs Benedict ° — Serves four — °

8 Eggs 8 Strips Canadian style bacon 1 Teaspoon distilled white vinegar 4 English muffins 2 Tablespoon butter, softened 1 Cup Hollandaise sauce (recipe on previous page) Brown the bacon and toast your english muffins.

Spread the toasted muffins with some butter and top with browned bacon.

Bring water to a gentle simmer, then add vinegar.

Carefully break eggs into the simmering water. Allow 2.5 to 3 minutes to cook. Yolks should be soft in the center. With a slotted spoon, remove eggs from water and place one on each english muffin. Drizzle with hollandaise sauce and serve.

bacon and egg muffins ° — Serves four — °

10 Slices of bacon 9 Eggs 20 oz Bag shredded hash brown potatoes K Cup milk 1 Cup Shredded Italian mix cheese 1 Tablespoon Olive oil Salt and pepper to taste Mix one egg, olive oil and hashbrowns, salt and pepper, and 2 tablespoons of the cheese. Press into the bottom of each muffin tin. Bake at 350° until slightly brown.

Mix the rest of the eggs with the bacon and cheese and pour onto the browned potatoes. Bake again at 350° until egg puffs up and browns slightly.

BlackBerry Smash 2 oz Vodka .5 oz Simple syrup .5 oz F resh lemon juice 6 Whole blackberries Club soda Mint sprig Muddle 3 blackberries in a glass, then fill the glass with ice and pour the vodka, simple syrup and lemon juice. Top with Club Soda and garnish with remaining blackberries and mint.

www.bestofcentralvt.com

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by phyl newbeck | Vermo nt Histo ry Photos courtesy of the governor’s house

Step Back in Time

Jane Austen Weekends at the Governor’s House in Hyde Park let you take a stroll back to the 1800s As Suzanne Boden looked over the intricate details of the historic mansion, her mind began to wander. Nestled in the trees with the mountains in the background, the sounds of Beethoven wafting through the halls as she tended to her housekeeping chores, she realized the Governor’s House could very well pass for a setting in a Jane Austen classic novel. As she pondered that thought, it occurred to her others might enjoy that type of experience as well. That was the genesis of the Jane Austen weekends.

photo by Bonnie Britz

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he modern world is full of conveniences, but it’s nice to occasionally step back in time. If your era of choice is the early 1800’s, you don’t need a time machine. All you have to do is visit the Governor’s House in Hyde Park during one of their Jane Austen weekends.

Built in 1893 by Governor Carroll Page, what is now called the Governor’s House is a replica of the 1759 Longfellow House in Massachusetts. Innkeeper Suzanne Boden was hanging tablecloths out to dry one day when she had the epiphany of hosting the Jane Austen weekends.

This will be the ninth year Boden has hosted the popular literary-themed weekends. Every Jane Austen weekend includes a variety of activities. The festivities always start with a Friday night talk by a Jane Austen expert. On Saturday mornings after breakfast, visitors might learn how to write with a quill pen or take part in a sewing workshop. Carriage or sleigh rides may also be on the agenda, depending on the weather. www.bestofcentralvt.com 47

The conservatory (upper right) is a large and sunny room that’s full of plants and a good place to hide away with a book.

The quiet picnic grounds (lower right) afford a view of the Lamoille River.

At 3 p.m. on Saturday, everyone breaks for afternoon tea. However, Austen would have had her tea for breakfast or in the evening, Boden clarifies. After dinner, there’s a book discussion and sometimes English country dancing. On Sundays, there’s a continental breakfast followed by brunch that incorporates a Jane Austen quiz. Archery and fencing have also been part of these special weekends.

The maximum number of participants for the Jane Austen weekends is 14. If there are more people than that, Boden has found the dinner conversation breaks into groups instead of including everyone. “One of the glorious things about this,” says Boden “is the diversity of the people. One year a woman drove up from New Jersey just for the lecture. And for three years in a row we had a group that came from Texas.”

Although Austen penned six novels, Boden’s themed weekends concentrate on four: Persuasion, Pride and Prejudice, Sense and Sensibility and Emma. This year, the focus will be on Persuasion. The weekend dates are set in late December and most weekends fill up shortly thereafter. Some Austen acolytes come year after year, often bringing friends or family. The four weekend dates are January 22-24, August 12-14, September 9-11 and January 6-8, 2017.

There is also an “in character” weekend from August 5-7. The in character weekend was initially developed for three women who had attended weekends for several years and were looking for an even more authentic experience. Participants aren’t required to dress in character, but they are required to act the part. Last year’s in char48

best of central Vermont | spring 2016

photo by Bonnie Britz

acter weekend filled up in January, a full seven months before it took place. Often people dress at least partly in character for some of the other weekends, as well.

While most people stay at the inn, there are others who only come for a few of the weekend events. The Friday night lecture is certainly the most popular. When space is limited, those staying at the inn get preference for the activities. Participants choose the activities in which they wish to take part, but everyone reconvenes for the Regency dinner party on Saturday evening.

Boden admits she was nervous before her first Jane Austen weekend. She ended up with four guests ranging in age from 27 to 80. Her guests included a Vermont housewife, a young professional woman from New York City, a mother of three from Georgia who hadn’t taken a vacation on her own in years and a retired teacher from Chicago.

Before the book discussion even got going these people who hadn’t been together for even 24 hours were already talking about the reunion they were going to have the following year. “It was www.bestofcentralvt.com 49

The pink room (upper photo) was so named because it originally belonged to the governor’s daughter, who loved that color.

Having two sisters (lower photo) is typical as family members often attend together.

magical.” says Boden. “The 80-year-old was the only one without a car and she wanted to go to church on Sunday, so the others all went to church with her.”

The Friday night lectures generally touch on period issues beyond the actual books, such as the value of money in Jane Austen’s time. This year’s lecture will deal with the British Navy, which is an important element to the plot of Persuasion.

“The lectures are designed for everybody— teenagers and retired English teachers alike” says Boden. “The lectures aren’t about the book, but about something that will make the experience of reading the book or even seeing a movie about the book more relevant.”

Underhill resident Hope Greenberg attended one of the Jane Austen teas and was hooked.

Greenberg is actually an expert on period dress, so she has done two sets of lectures on the regular weekends and has recently been doing workshops during the in character weekends.

“I’ve kept in touch with people who have been there and we’ve become friends,” Greenberg says, “If you’re interested at all in history, particularly the day-to-day aspects of historical life, this is a chance to immerse yourself in it.”

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Greenberg embraces the historical dress so much that she once tried chopping wood while wearing a corset, which she insists is not nearly as uncomfortable as it sounds.

“The best part of this,” says Boden “is you have a group of serious Jane Austen fans under one roof. They may not have other friends with that interest and they don’t know each other, but they come together for one purpose and have serious discussions about something they’re passionate about.”

A number of participants come back year after year and many come for multiple www.bestofcentralvt.com 51

Hope Greenberg designs and sews beautiful Regency period gowns for herself and helps others with her workshops.

weekends. One writer of Jane Austen fan fiction has come up for two weekends and stays at the inn between the two special weekend events to concentrate on her writing.

“I just love doing this,” says says Boden.

“I love the people and the enthusiasm. It’s exhausting, and I don’t make a great deal of money, but its great fun and I have a ball.”

And she has certainly created quite a following with these unique weekend events.

Jane Austin Weekend Governer’s House 100 Main St, Hyde Park, VT 05655 (802) 888-6888 www.onehundredmain.com 52

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SPECIAL ADVERTISING SECTION

Spring is in the Air...

Shopping and fun things to do in Central Vermont!

alla vita

An Olive Oil Taproom and Trattoria We offer our customers the freshest, highest quality extra-virgin olive oils and aged balsamic vinegars from around the globe, with free samplings daily. We highlight these oils and vinegars in our healthy and delicious salads, panini, soups, fresh pasta, pestos & tapenade.

Stop in today for lunch or a taste.

27 State Street Montpelier, VT (802) 225-6526 www.AllaVitaVermont.com

Copy World Copy World can help you personalize any special gift!

Canvas prints, photo calendars, and custom photo birthday cards make the perfect unique gifts for your loved ones.

Copy World has great gift ideas for every budget.

59 North Main Street Barre, VT (802) 476-3615 www.CopyWorldVT.com Open 7 days a week

Mon, Tue, Thur & Fri 10–5 Wed 10–6 Sat 10–4 Lunch items available: Mon–Fri 11–2

Morse Farm It’s our time of year at Morse Farm Maple Sugarworks! We are making hot and delicious maple syrup here at the Morse Farm! Our season is short, so be sure to drop by and whiff the heavenly aroma of boiling sap and have a taste! We’ll tell you the whole Vermont maple story, from “tap to table.” Our eight generation story is a “can’t miss” here in the heart of maple country.

168 County Road Montpelier, VT (800) 242-2740 Maple@MorseFarm.com www.MorseFarm.com

Versa Spray-On Tanning at Fringe Salon No headaches, no lying in a booth over and over. The heated application hydrates the skin for longer lasting color. Book your space today for the VersaPro Spray Tanning. It takes only minutes to do, and it’s very affordable! Plus you can customize your tanning.

Only the legs, only the face…NO Problem!! VersaPro is THE latest in tanning and you’re going to LOVE it! Call Tanja today to book your space.

Vermont Shopping Plaza Barre-Montpelier Road Barre, VT (802) 249-2269

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By Tom Brandes Photos Courtesy of lamoille valley rail trail

From Vision to Reality The Lamoille Valley Rail Trail takes shape

W

hen the St. Johnsbury and Lake Champlain Railroad was completed in 1877, it connected communities across Northern New England and provided opportunities to sell locally produced dairy products, timber, limestone, and other items to distant markets.

Passenger service ended in 1956, and the renamed Lamoille Valley Railroad closed in 1994. At the time, no one could have guessed that the scenic line that once featured steam locomotives would someday carry a very different type of traffic and, once again, connect the communities along its route.

Recreational and Economic Opportunities Today, the railway is being restored and rebuilt as the Lamoille Valley Rail Trail (LVRT), a unique four-season, multi-use recreational trail that will provide opportunities for biking, hiking, horseback riding, cross-country skiing, snowshoeing, dogsledding, and snowmobiling. When the 93-mile LVRT is completely restored, it will be the longest rail trail in New England.

This is a combined effort of the Vermont Association of Snow Travelers, Inc. (VAST), which is leasing the trail from the state, www.bestofcentralvt.com 55

The 93-mile Lamoille Valley Rail Trail takes you over bridges, across rivers, through fields and all sorts of classic Vermont scenery.

and the Vermont Agency of Transportation (VTrans).

“We’re very excited that phases 1A and 1B are complete as we work to develop the best, most cost-effective ways to clear the old trail, install drainage ditches, resurface the trail with staymat, and grade it,” says Cindy Locke, VAST’s executive director. “It’s a large, expensive, and amazing project that will connect to other trail systems and provide an economic boost to counties and communities along the trail.”

Senator Bernie Sanders secured $5.2 million in federal funding to cover the initial reconstruction costs of the threephase project, and VAST has contributed more than a million dollars to the project in money and staff time. Many municipalities and individuals have also contributed and volunteered their time to help. An 56

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anonymous donor provided $240,000 to fund a two-year capital campaign that aims to raise the $10 to $12 million needed to finish the trail.

Phase 1A (12 miles from St. Johnsbury to West Danville) and phase 1B (17 miles from Morrisville to Cambridge Junction) are complete, and they provide an exciting glimpse of the future as groups and individuals flock to use the LVRT. Engineering for phase 1C

(11 miles in the northwest corner of the state from Sheldon west to Swanton) will begin in 2016, and construction will start in 2017.

Among the challenges facing VAST were the perceived problems between motorized and non-motorized trail activities. However, people have relaxed as they realize that everyone is working toward the same goal of providing outdoor recreation opportunities.

Snowmobiling is the only motorized activity

allowed on the LVRT, and VAST has always shared some of its trails for cross-country skiing and snowshoeing.

A New Way to Experience Vermont “This is a great exercise in bringing people together to experience Vermont in a new way, working together with towns and individuals to get this trail built,” says Cindy. “This the most unique project I’ve been involved in, www.bestofcentralvt.com 57

The rail trail passes through all sorts of Vermont communities, including Johnson (next page), Jeffersonville (lower photo) and Cambridge Junction.

and it definitely puts a smile on my face.”

In addition to recreational and economic opportunities, the LVRT is providing educational opportunities and is a source of great interest among nearby residents.

After a washout occurred on a completed section of the trail near Morrisville, VAST trail manager Shane Prisby received a call from a high school student who wanted to learn why washouts occur and how to fix them.

Shane discovered that the student’s environmental sciences teacher uses the trail to facilitate learning on different levels.

He met the student at the washout and was impressed as they examined the site.

The pavement on the abandoned roadway above the trail causes water to gain momentum and pick up speed to cascade rapidly downhill, causing the washout.

“The student—who has no engineering background—showed great insight and identified every point that the engineers determined 58

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were causes,” Shane says. “He also wrote a paper on what happened and why, developed an erosion mitigation plan, and stated the lessons learned that can be applied to other sections of the trail.”

Another local resident, Ron Gauthier, is the regional project resident engineer who ensures contractors comply with the plan. Ron is deeply interested in making sure everything is done right because the trail runs right past his camp. He looks forward to using the LVRT with his grandson when it’s completed.

Ron also spearheads LVRT volunteer efforts in his area, working with the town, the fire chief, and local businesses. In addition to his expertise by day, he puts his heart and soul into the project after hours because when it’s finished, he’ll still be there, enjoying this beautiful amenity.

Making Vermont Stronger “Towns are also getting involved, helping with mowing and removing brush. Each is involved in different ways,” says Cindy. “Every town will have a kiosk on the trail with maps of their community so visitors can easily find places to stay, eat, and shop.” www.bestofcentralvt.com 59

When complete, the LVRT will offer beautiful views of farm fields, woods, streams, and rivers, as well as charming towns, many of which have remained largely unchanged for decades. Trail users can explore historic markers and beautifully constructed stone stagecoach arches and cattle passes that have allowed people and farm animals to safely travel beneath the tracks since they were laid nearly 140 years ago.

The LVRT also includes 42 bridges, including the Fisher Covered Bridge in Wolcott. Ten bridges have been rehabbed or replaced, and many of the remaining bridges need new guardrails or improved approaches.

“Vermont is a community, and the LRVT will make Vermont stronger and allow people to try new activities and enjoy new areas,” says Cindy Locke. “The trail has started new conversations and friendships. It’s amazing to see the multiple-user types working together to make the LVRT a reality.”

For more information, to make a donation, to volunteer, or for sponsorship, visit www.lvrt.org. For questions, contact Cindy Locke or Shane Prisby at (802) 229-0005. A 60

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b ri g h t id e as | by dian parker Photos by roger crowley except where noted

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wx

Good Things

in Store

the Store in Waitsfield has a little bit of everything for the kitchen and the palate.

wx

When you first walk through the doors of The Store in Vermont, it’s a feast for the senses with vibrant colors and textures, and delicious smells from the kitchen. You’ll be enchanted by several tables perfectly set for dinner with plates, cutlery and linens. You’ll be offered a cup of tea or coffee, and perhaps a sample of some unusual delectable like the delicately cured prosciutto or Maple Pumpkin Butter. www.bestofcentralvt.com 63

The Store is a feast for the senses, between the delectable smells coming from the kitchen, the brightly colored kitchen accessories, specialty foods from all over and the comfortably creaking wooden floor.

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For the last fifty years, The Store has graced Waitsfield and the surrounding area with gourmet food, cookware and antiques.

You’ll find all the latest kitchen gadgets, like a petite bag for poaching the perfect egg or an avocado scooper. Founded by Jackie Rose in 1965, The Store has continued the tradition of helping beautify your home and stock your kitchen with unique and unusual accessories.

The Store is now and has been under the direction of Rose’s daughter Kathy for the past 12 years. “Ever since I was nine, I went with my mom to kitchen shows to buy the wares.

Her passion became mine,” says Kathy Rose.

The Store continues to be a favorite among locals, as well as a destination for skiers and hikers and second-home Vermonters.

One section of the store is dedicated to their maple syrup products—Vermont gold.

You’ll find everything from maple syrup sold in glass and tin to maple jelly beans, taffy, popcorn, and truffles.

And up on one wall, you’ll find the best of today’s kitchen gadgets. Serious chefs will also find knives from some of the world’s most revered knife makers, including Wusthof-Trident from Germany, Robert Welsh, and the new Kyocera ceramic knives favored by the Iron Chefs.

There are tablecloths and cloth napkins from April Cornell and India Overseas, along with stacks of colorful plates and cups. You can outfit your own kitchen with plates in muted brown, slate blue, and stone grey.

You’ll also find many kinds of high-end pots and pans including Le Creuset, which Julia Child used, and Mauviel. There is also a selection of the wonderful cast iron American-made pans by Lodge. “We always try to bring in U.S. products,” says Rose. Cookbooks, waffle irons, Cuisinart food processors, Panini presses, unusual kitchen gadgets, candles, hand and body lotion, dishes, linens—The Store has them all.

And they will gift wrap for free.

Rose is a busy store owner. She attends three primary shows a year to find the latest in unusual kitchenware, gadgets and fancy food.

“I want to bring the outside world to a small town like Waitsfield. Specialty items that can’t be found in a grocery store,” she says. www.bestofcentralvt.com 65

The Kitchen at The Store holds a series of cooking classes that cover everything from French cuisine to interesting ways to prepare chicken and pasta.

photo courtesy of the store

Cooking Classes at The Store March 3, Thursday 6-8 pm Chef’s Table—Around the World March 10, Thursday 6-8 pm Global Cuisine—Country French March 12, Saturday 11-2 pm Everyday Cooking—Fresh Pasta & Gnocchi March 17, Thursday 6-8 pm Chef’s Table—Vermont Sweet Nectar March 19, Saturday 6-8 pm Global Cuisine—Let’s Roll with Sushi March 24, Thursday 6-8 pm Everyday Cooking—Chicken

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And then there are cooking classes, taught by Chef John Lumbra. Offering up to 15 classes a month, the classes are demonstrations as well as hands-on experiences. He’ll even design custom private classes for a minimum of four people, starting at $60 each.

Lumbra’s teaching menus are intriguingly delicious. In March, he offers a Country French class rich with texture and goodness. The menu for this class is light salad aux lardon with poached egg, mushroom and leek galette, beef with béarnaise sauce, spinach parmesan gratin, and classic crème brulee.

Another March class is fresh pasta and gnocchi, where you’ll learn how to make classic Italian inspired dishes. The menu includes gnocchi with spicy tomato sauce and ricotta, fettucine alfredo with shrimp, ricotta gnocchi in

photo courtesy of the store

roasted butternut squash and sage sauce, pappardelle pasta with braised chicken and saffron cream, and chocolate amaretti cake. Besides learning a new dish, the cooking classes are a great way to celebrate with friends.

Chef Lumbra was trained at Johnson and Wales University, and started his own catering company in San Diego. Before he became chef at The Store, he was owner and chef at the 1824 House Inn & Restaurant in Waitsfield for nine years. For the last six years, he has been creating his delectable treats for The Store. “I enjoy cooking,” he says. “Being in the kitchen is a fluid expression. Connecting with people is easy for me and in my classes we have a good time. And, I might add, I’m definitely a mac and cheese freak.”

If you’re looking to design a new home or renovate an old one, this store even has a selection of 19th and 20th century English and American country antiques upstairs. “I go

to auctions in Vermont and New Hampshire regularly,” says Rose, “continuing the passion my mother also had for antiques.”

Only 40 minutes from Stowe and half an hour off I-89 on scenic RT 100, you will see the former 1834 Methodist Meeting House reconfigured into a store. Out front is the famous Woody Jackson cow where you can take your picture. Up the wide stone stairs smothered in blue and purple lobelia, you enter the store and it’s like entering a beautiful home. With 12 employees, The Store is a bustling place. The tables are set, coffee is served, and you’re greeted with friendly smiles.

The Store is definitely not your mainstream chain store. It’s a oneof-a-kind gourmet gift, specialty food and kitchen store, offering first class cooking classes. It is well worth a visit. “We work really hard to make your home unique and cooking fun,” says Rose. “All of us here at The Store put our heart and soul into everything we do.”

The Store 5275 Main Street, PO Box 118, Waitsfield VT (802) 496-4465, (800) 639-8031 info@vermontstore.com Hours - Open Daily, 9:30am - 6pm www.bestofcentralvt.com 67

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By Corey Burdick Photos Courtesy of Vermont artisan coffee and tea company

the

The Vermont Artisan Coffee and Tea Company brings specialty roasting to central Vermont

Perfect Cup

There are subtle similarities to the aromatic qualities of grapes as they translate into wine, and coffee beans as they’re roasted, ground and brewed into the perfect cup of coffee.

So it made perfect sense when ManĂŠ Alves, who had enjoyed a lengthy career in the wine world, turned his tasting and analytical skills to coffee.

www.bestofcentralvt.com 69

Mané Alves (picture lower right) sampling or “cupping” a freshly roasted batch of Vermont Artisan Coffee.

So what drew Alves, a native of Lisbon, Portugal, from a wine background to the world of coffee roasting? He posits coffee and wine are similar products with many similar characteristics. “Both are agricultural and vary greatly depending on the soil, the climate, and the weather conditions, among other factors,” he says. Also, in 1990, there was really no market in Vermont for a Portuguese wine maker, so it was natural to turn to coffee.

The Vermont Artisan Coffee and Tea Company has been an institution in Vermont since Alves founded it in 2002. Perhaps you had your first sip of their artisanal coffee at one of the many restaurants that serve up their delicious brews. Maybe when you grabbed your morning coffee at Hunger Mountain Coop, you were hooked. Either way, the company has done quite well with its artisanal coffees since its inception.

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Behind the Coffee Alves owns of all three divisions of the company, Coffee Lab, Coffee Lab International’s School of Coffee, and Vermont Artisan Coffee and Tea Company.

His wife Holly serves as the president. The couple met on a chairlift while skiing in Squaw Valley when they were both living in California.

Prior to moving to Vermont in 1990, Alves was a wine maker and quality assurance specialist in Sonoma Valley, California.

He spent the past 25 years in the wine and coffee business and holds numerous credentials. He has acted as an International Cupping Judge, as a volunteer to SCAA (Specialty Coffee Association of America) Technical Standards Committee, is a Worldwide Q instructor, and consultant.

After working for a coffee tasting company, Alves opened Coffee Lab International in 1997, a testing and laboratory dedicated to specialty coffee.

He often traveled to source countries and www.bestofcentralvt.com 71

Building for the Future Later this year, fans of Vermont Artisan Coffee and Tea will be able to pick up their favorite brews at the company’s latest facility, which will be located just off Route 100 in Waterbury Center. The new location (15,000 sq. ft.) will be three times the size of the space they currently have and more than quadruple their manufacturing capabilities.

The location of the facility is ideal for several reasons, not the least of which is its location away from a flood plain. It’s also on a main tourist corridor between Waterbury and Stowe which should be a boon for business.

“Not only will we be able to design and build an energy efficient, streamlined manufacturing plant, we will have dedicated space for green coffee storage, a lab, classrooms and a new café. The site work has begun and we will continue building the new plant come Spring. If all goes according to plan, we hope to be in the new facility by Fall of 2016,” says Holly Alves, president of Vermont Artisan Coffee and Tea. “We’re really excited about building our new coffee facility,” she says.

“So far the community seems very supportive and enthusiastic about it.

We are not about being big. We’re about being good.”

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discovered coffees not readily available in Vermont. Desiring a great cup in his own kitchen, he found himself compelled to get into the roasting business.

“He found a great deal on a 60 kilo roaster in Europe, had it shipped over, and started Vermont Artisan Coffee and Tea Company in 2002. In 2005, he founded Coffee Lab International’s School of Coffee where he teaches courses on how to roast coffee and how to taste and grade coffees,” says Holly Alves, Mané’s wife and company president.

Vermont Artisan Coffee’s current location at 80 Commercial Drive served as Ben & Jerry’s office headquarters in the 1990s.

“Our roasting plant was their art room; thus the black and white tile floors and colorful HVAC duct work,” she says. “Our meeting room and lobby was their cafeteria. Our tea room and green coffee storage areas were a horse tackle shop many years ago. Mané renovated the space to become a coffee lab, coffee classroom and cupping room, as well as a roasting plant and tea packing facility. In June of 2011, he converted the second floor loft space into offices.”

Sourcing and Roasting What truly makes Vermont Artisan Coffee and Tea unique is the extent to which

Since Mané Alves speaks five languages, he does most of the raw bean sourcing himself, buying directly from the growers.

they go to source their raw coffee. Mané Alves does almost all of the coffee sourcing himself. He speaks five languages, so he can often communicate and buy directly from farmers and coffee cooperatives throughout Central and South America. Renee Adams, Vermont Artisan Coffee’s General Manager is in charge of the tea sourcing.

The on-site roasting is another aspect of the business that contributes to the high quality of their coffee. The site boasts an www.bestofcentralvt.com 73

Interested in learning more about Vermont Artisan Coffee and Tea? Check out their website: www.vtartisan. com. Perhaps you’d like to take a class?

Roasting classes are offered in Vermont four times per year, Q-classes (cupping and grading) two times per year, and Q Calibrations two times per year.

Mané Alves is currently under contract to teach classes in China, Taiwan, Japan and Thailand. For local/domestic classes, go to www.coffee-school.com to see the course offerings and register online.

impressive array of nine roasters. They range in size from a 60-kilogram Renegade and 15-kilogram Giesen to a Three-kilogram Diedrich and a 250 gram sample roaster.

“We even have an experimental 15 kilo roaster that is powered by wood fire,” says Holly Alves.

As with any entrepreneurial endeavor, there are always challenges. For Mané and Holly, maintaining high quality certainly ranks near the top of their list. The quality to which they refer pertains to both the consistency of the coffees being roasted as well as their customer service—particularly in regard to servicing clients at Coffee Lab. They are also in the process of expanding their business. They are building a new 15,000 square foot facility, just off Route 100 in Waterbury Center. If all goes as planned, you’ll be able to check it out in the fall of 2016.

Their location in Central Vermont certainly eases the stress of those challenges. The community support has been invaluable to the company, says Holly Alves. “No time was more evident than during Irene when local folks came out of the woodwork to help us.

Additionally, Vermonters as customers keep us (as a small business) on our toes,” she says. “Not only do they demand high quality and attentive service, there is an expectation to be socially conscious and a good environmental steward at the same time, which we fully embrace.” A 74

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Family

There’s something to be said for working with a close family member like your mother

Business

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By nancy case Photos of Hob nob inn courtesy of hob nob inn all other photos by roger crowley

It’s not always easy running a small business with a partner. It can be an even greater challenge when that partner is your mother, but several Vermont businesses are making it work. Barbara Patitucci and her daughter Kate Laster

F

have been working together for nearly a decade running the Hob Knob Inn in Stowe, a 20-room inn built on The Mountain Road in 1937 as Stowe’s first ski lodge. or both of them, the experiment has been both a delight and a success. For one thing, they’ve found their skills and talents complement each other. “Kate’s really organized.

I’m not,” says Patitucci. “I don’t want to talk about numbers. It’s too big a headache for me. But that’s what she likes to do.”

Patitucci has done a lot of the work on the physical plant.

Installing heaters, toilets, changing mixer valves, and thawing frozen pipes are no problem for her. Although she was a retired schoolteacher when she moved to Vermont and had no innkeeping experience, she now knows more about plumbing, electrical systems, “and crawl spaces with mice” than most men.

Laster has been impressed with her mother’s boldness and resourcefulness in tackling such projects. She notes if her mother ran into problems, she’d seek help from You Tube videos. Now Laster has become the primary handywoman around the place, which has freed her Mom to spend more time in the kitchen and put more creativity into her role as chef of the Hob Knob Restaurant.

Patitucci was also happy to hand over the clerical duties, especially the computer work, to her daughter. “That’s what kids are for, right?” she jokes. Laster also enjoys caring for the inn’s ten acres of lawns and gardens, and building wooden furnishings such as headboards for the inn’s guest rooms. “I bought her a table www.bestofcentralvt.com 77

Working with her mother and the rest of the family (previous page) keeps Kate Laster and her family busy running the Hob Knob Inn (previous page, inset photo).

One of Gillespie Fuels & Propane’s trucks on its way to another delivery (lower photo).

Karen Gillespie Korrow enjoys running the family business with her sons Rob and Stephen. (opposite page, top)

saw for her birthday,” says Patitucci. “A saw to her is like a sewing machine to me.”

They both say working together has taught them a lot about who they are and they’ve learned a lot from each other. “I’m very easy-going. Kate is more assertive. I have teacher skills and can help suggest the right words to use,” says Patitucci.

While Patitucci enjoys working back in the kitchen, her daughter likes to be in the restaurant talking to guests. “I’m the bubbly one,” says Laster.

Both are thrilled their work arrangement lets them include Laster’s two little sons she has with her husband Rick, who works at the Stowe Mountain Lodge. Sam, 4, and Tyler, 3, are integral to the life of the inn. They carry dirty dishes from the dining room to the kitchen, for example, and ask guests if they’d like orange juice with their breakfast, or help shovel snow. Perhaps this is one reason Hob Knob guests often remark they feel like guests in someone’s home.

Like Mother, Like Sons Years ago, Karen Gillespie Korrow of Gillespie Fuels & Propane, Inc. became one of few women in the energy business in Vermont. Due to her mother’s illness, she took over leadership of the energy business her parents had owned since 1962.

At an early age, her sons Rob and Stephen became intrigued with the business and later joined the company with their mom when they completed their education. They’ve contributed their own talents to the business for almost 20 years now, during which time the company has added two new locations in Waitsfield and Randolph. “We had a banner year last year,” says Karen. “And I just got a note this morning from a customer calling our customer service ‘off the charts.’”

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Karen enjoys her sons’ involvement.

“They’re extremely dedicated, devoted to the company, and they work very hard,” she says. Both are state-certified propane and oil heat technicians, and handle both sales and servicing of heating equipment. Rob manages the propane service branch of the business and Stephen manages the oil heat service department. Karen’s focus is on the administrative aspect, managing employees and guiding the business’ stable growth.

“One of our strongest attributes,” says Rob, “is the teamwork that has developed and been

maintained over the years throughout the company to provide outstanding customer service.”

Most employees are cross-trained. During the busy season, when in demand, the managers step in to help their departments with deliveries and service. The service department also helps with deliveries. The service department works towards long-term customer relationships from the sale of a new product to years of continued maintenance.

“Annual schooling and education has allowed us to keep up with proper certification and industry changes, therefore providing

our customers with outstanding, qualified service,” says Rob. “They do what it takes to get the job done properly.”

Stephen feels working together as a family continues to bring success to their business. He also thinks it gives customers a better feeling. “Customers know that their money stays local and supports local events. They know who they are dealing with and they know they can count on us,” he says. “I pass out my cell phone number or home number. If they need me I am always willing to help.” That comes from a son who was taught early on to take off his shoes inside customers’ homes and not to leave dirty fingerprints on their walls, so it warms his mother’s heart.

Rob adds growing up around the business and working hand in hand with the technicians and installers of every division has brought mutual respect in relationships with employees, and confidence on the part of customers. “You work harder as a team www.bestofcentralvt.com 79

Both Mollie Lannen (right) and her mother Linda Aschnewitz (left) felt it was important to keep Copy World in the family.

with family,” he says. “One of our strongest attributes is the teamwork throughout the company.”

Karen leads by example and her model is apparent in all departments of the business. She clearly enjoys the added value of having two sons who are committed to the success of their family business.

Keep it in the Family Mollie Lannen, like her mother Linda Aschnewitz, was born and raised in Barre. Lannen studied journalism at St. Michael’s College, but discovered her favorite part of it was the graphic design and layout process. Then at age 23, she had the opportunity to go into business with her mom, who was interested in buying Copy World from Lannen’s aunt in 2009.

“We thought it was really important that Copy World stay in the family,” says Lannen, referring to how it had been in the family since 1994 and was important to the community. The decision turned out to be fortuitous. According to Lannen, 80

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her mother has excellent organizational and people skills, which complement Lannen’s creative talent and business development skills.

Together they’ve upgraded the business to include graphic design and marketing services, as well as copying and printing.

“We can play to each other’s strengths,” Lannen says. It’s a partnership that allows for flexibility, switching roles as needed, and for sharing care of Lannen’s two-year-old daughter Claire. But Lannen identifies something even more compelling about being in business with a parent—absolute trust.

“The biggest plus is knowing you can depend on your business partner,” she says.

“I know my mom supports me, wants me to succeed. She’s got my back.”

Lannen admits being in business with your mom is probably not for everybody. “It can be challenging at times—we can get on each other’s nerves,” she says. “But most of the time it’s really fun. My mom has always been one of my best friends. It’s really rewarding getting to work with her.”

Lannen notes that most people drift away from their parents when they leave home and lose their close connection with family. So she feels especially glad to be staying close to her mom. “It’s such a blessing,” she says. That is a mutual blessing, no doubt. A www.bestofcentralvt.com 81

special advertising section

best of

SPRING 2016

Dining Guide

Central vermont

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

ENTERTAINMENT AND DINING GUIDE FOR CENTRAL VERMONT

Red Hen Bakery and Café

El Cortijo

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. $–$$

Farm-to-taco experience in the historic 1950s Oasis diner. Tacos, burritos, and Mexican-style entrées made with local ingredients and expressed in fun fresh ways. Fresh-squeezed margaritas and handcrafted cocktails served in a lively, vibrant atmosphere. Full menu available all day. Lunch, Dinner, Take-out. $–$$

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

189 Bank Street Burlington, VT (802) 497-1668 www.CortijoVT.com

The Farmhouse Tap & Grill

Guild Tavern

Dedicated to showcasing local farms and food producers, our menu features award-winning burgers, comfort entrées, artisan cheeses, vegetarian options, and nightly innovations. The Tap Room delivers highly prized and rare beers.

Special Happenins’ Wed. nights. $$

Wood-fired grill featuring dry-aged, locally sourced beef, pork, and poultry.

Casual tavern fare, classic steakhouse entrées, seafood and vegetarian options, innovative cocktail program, award-winning wine list, and weekly specials. $$

160 Bank Street Burlington, VT (802) 859-0888 www.farmhousetg.com

1633 Williston Road South Burlington, VT (802) 497-1207 www.guildtavern.com

Sarducci’s Restaurant & Bar

Beyond the Menu

Pascolo Ristorante

Ladder One Grill

Sarducci’s is a Mediterranean-style Italian restaurant serving central Vermont.

We strive to serve superb food with outstanding service in an informal ambience. We cater to families, special occasions, and travelers alike. Renowned by our community for great food at reasonable prices. $–$$

Handmade Italian cuisine, featuring fresh pastas, wood-fired pizza, house salumi, Northeast seafood, and homemade gelato sundaes. An exciting Italian wine menu complements the casual fare, celebrating everything from the subtle complex wines of Piemonte to the bold beauties of Italy’s Southern regions. $–$$

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 the past and present heroes in firefighting. Enjoy Prime Rib, NY Sirloin Steaks or a BRICK OVEN pizza! Lunch, Dinner, and Take-out. $–$$

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

83 Church Street Burlington, VT (802) 497-1613 www.pascolovt.com

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

spring 2016 | arts & entertainment calendar Food & Brews

otter creek beer dinner

March 5 Otter Creek Beer Dinner Enjoy a four-course beer and food pairing prepared with seasonal offerings. Each dinner will be staffed by one craft brewer. Chat with the brewer and learn about the brewing process. Dinner is at 7pm: $75 price includes tax and tip.

Sugarbush Mountain Resort Lincoln Peak, Castle Rock Pub 102 Forest Drive, Warren, VT 05674 800-53-SUGAR, www.sugarbush.com

March 10 Global Cuisine—Country French cooking class Experience the charm of French cuisine with a combination of produce, flavorsome fresh herbs and simple ingredients. The menu for this class will feature a light salada aux lardon with poached egg and a mushroom and leek galette. Class runs 6pm-8pm: $60 The Store 5275 Main Street, Waitsfield, VT 05673 802-496-4465, www.kitchenatthestore.com

March 17 Chef’s Table—Vermont Sweet Nectar cooking class During this class, you’ll use famous Vermont maple syrup to create a special batch of Maple Chipotle chicken wings. Class runs 6pm-8pm: $60 The Store 5275 Main Street, Waitsfield, VT 05673 802-496-4465, www.kitchenatthestore.com

March 28 Café Provence Cooking Classes Learn how to decorate spectacular cakes with chef and master cake decorator Betsy Hutton. $50 per class, sign up for three and get one free. This cake decorating class runs from 2:30pm-5pm.

Café Provence 11 Center Street , Brandon, VT 05733 (802) 247-9997, cafeprovencevt.com

April 2 21st Annual Smugglers’ Notch BrewFest The Spring BrewFest highlights the season’s lighter craft beers, traditional favorites and ciders. A DJ will spin tunes and the resort’s Mountain Grille will provide munchies. Brew Fest runs from 6pm-10pm in the Meeting House. Tickets are available at the door; $20 entry includes eight samples and souvenir glass (must be 21 to attend).

Smugglers’ Notch Resort 4323 Vermont Route 108 South Smugglers’ Notch, VT 05464-9537 800-521-0536, www.smuggs.com 84

best of central Vermont | spring 2016

Arts & Entertainment is sponsored by

spring 2016 | arts & entertainment calendar

April 2-3 Maple Open House Weekend 2016 Sugarhouses across Vermont The 2016 Maple Open House Weekend is set for Saturday and Sunday, April 2nd and 3rd.

Sugarhouses across the state are opening their doors to give you a chance to experience the maple sugar making process, taste some maple products and of course meet the sugar makers.

9:00am – 6:00pm vermontmaple.org

Music & Arts March 12 PossumHaw

possumhaw

With the drive of bluegrass and the original lyricism of folk delivered by one of the finest female vocalists in the region, PossumHaw entertains with stunning vocal harmonies, stellar acoustic instrumentation, and a unique sound.

Saturday—7:30 p.m.

Spruce Peak Performing Arts Center 122 Hourglass Drive, Stowe, VT 05672 (802) 760-4634, www.sprucepeakarts.org

www.bestofcentralvt.com

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March 18 TRIP Dance Company Annual Fundraiser The TRIP Dance Company returns to perform at its annual fundraiser. This competitive dance company is comprised of 35 dancers ages 9-18 from the local area. TRIP, now in its 14th year, offers young dancers in Vermont the opportunity to master technique and performance skills in the areas of Ballet, Jazz, Lyrical, Modern, and Hip Hop. Spruce Peak Performing Arts Center 122 Hourglass Drive, Stowe, VT 05672 (802) 760-4634, www.sprucepeakarts.org

April 2 Hooking Up with The Second City

easter sunrise service pondskimming

Hooking Up with The Second City makes mirth out of missed connections, girls’ night out adventures and all the crazy things we do for love. This gaspingly funny revue is a modern mix of romance, rancor and everything in between. Saturday—7:30 p.m.

Spruce Peak Performing Arts Center 122 Hourglass Drive, Stowe, VT 05672 (802) 760-4634, www.sprucepeakarts.org

April 21-May 8 Hairspray Don’t miss this bold musical about one girl’s inspiring dream to dance. Winner of eight TONY Awards including Best Musical, this familyfriendly musical comedy is filled with laughter, romance, and deliriously tuneful, soulful songs dealing with issues of justice and acceptance.

Tickets range from $10 to $30.

Lost Nation Theater 39 Main Street-City Hall Montpelier, VT 05602 (802) 229-0492, lostnationtheater.org

April 30 Independent Book Store Day Celebrate the 2nd Annual Independent Book Store Day. Independent bookstores aren’t just stores, they’re community centers and local anchors run by passionate readers. More info to come: 9:30 am to 6pm.

Bridgeside Books 29 Stowe Street, Waterbury, VT 05676 (802) 244-1441, www.bridgesidebooks.com

May 1, the First Sunday of May All Species Day Parade and Spring Pageant All come dressed in costume representing your favorite species and honor our interdependence with all life’s diversity with song, dance, pageantry, parade and celebration. The festival kicks off in Hubbard Park with opening performances, parade through downtown 86

best of central Vermont | spring 2016

best of

beginning at 1 pm and at 2pm celebrate with a grand puppet pageant on the Statehouse lawn.

More information to come. Festival begins at 12pm in Hubbard Park.

Hubbard Park Montpelier, VT (802) 223-9502, www.montpelier-vt.org

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 oils and trattoria........................................................53

Landshapes................................................................................74

Ann Roche Casual Furniture..................................................37

LaValley’s Building Supply..................................................... 49

Anichini Design Center............................................................. 2

Leibling...........................................................................................1

Arbortrek Canopy Adventures.............................................25

Little River Realty...................................................................... 18

Spring Outdoor Activities

Aristelle......................................................... Inside Front Cover

Mayo Health Center................................................................73

March 27 Easter Sunrise Service

Artisan’s Hand Gallery............................................................27

McKernon Group........................................................................8

Bennington Potter’s North.....................................................74

Mid State Dodge...................................................................... 61

Bourne’s Energy...........................................Inside Back Cover

Montpelier Pharmacy..............................................................75

Start off your Easter morning with a beautiful morning service at Allyn’s Lodge followed by a visit from the Easter Bunny, an Easter Egg Hunt and an elegant Easter Brunch at Timbers Restaurant. Service is at 7:30 am (lift begins loading at 6:50 – 7:10 am): free Sugarbush Mountain Resort Allyn’s Lodge, Lincoln Peak 102 Forest Drive, Warren, VT 05674 800-53-SUGAR, www.sugarbush.com

April 2 Pond Skimming Can you make it across the 120-foot pond at the base of Lincoln Peak? Whether you’re skimming or just watching people get wet, be part of this Annual Rite of Spring. There will be awards for costume, style and splash. Register at the Gate House Ticket Office starting at 8am, $20 cash only registration fee.

Sugarbush Mountain Resort Lincoln Peak 102 Forest Drive, Warren, VT 05674 800-53-SUGAR, www.sugarbush.com

April 9 2nd Annual Pond Skimming Championship This is your chance to end the season with a splash.

Come to the Gondolier Trail near the Midway Base Lodge for the Pond skimming Championships, benefiting the High Fives Foundation. Registration opens March 9: 7:30am-4pm Stowe Mountain Resort 5781 Mountain Road, Stowe, VT 05672 (802) 253-3000, www.stowe.com

Burlington Marble and Granite............................................. 17

Morse Farm................................................................................53

Capital Copy..............................................................................87

Pascolo........................................................................................83

Central Vermont Medical Center........................................ 60

Peregrine Desing/Build.......................................................... 19

Clear Choice Medical.............................................................. 31

Positive Pie................................................................................. 13

Cody Chevrolet........................................................................ 85

Red Hen Bakery and Café.......................................................83

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

Rodd Roofing.............................................................................52

Copy World........................................................................ 53, 60

Round Barn Inn.......................................................................... 15

Cynthia Knauf Landscape Architecture..............................59

Sarducci’s Restaurant and Bar..........................................6, 83

East Warren Community Market.........................................27

Shaw’s General Store................................................................ 11

El Corjito.....................................................................................83

Stowe Aviation/Tradewind Aviation.....................................9

Evergreen Gardens...................................................................52

Sun and Ski Resort................................................................... 18

Farmhouse Tap and Grill.........................................................83

Sundara Day Spa...................................................................... 31.

Fresh Tracks Winery............................................................... 29

The Automaster....................................................................... 10

Gillispie Fuels............................................................................. 21

The Blue Stone Restaurant....................................................... 3

Glassworks................................................................................ 84

The Carriage Shed................................................................... 43

Goodfellows Fine Jewelers......................................... 5, 23, 43

The Cushman Design Group.................................................73

Green Mountain Camera........................................................ 12

The Store................................................................................... 49

Guild Tavern...............................................................................83

Truex Cullins..............................................................................37

Inside Out Gallery.................................................................... 81

Vermont Bed Store/Wendell’s Furniture..............................4

Interior Design by Keeping Good Company..................... 60

Versapro Tanning......................................................................53

J Morgan’s Steakhouse ......................................................... 82

Wake Robin................................................................................ 81

Jay Peak Resort........................................................................... 7

Westview Meadows................................................................59

Ladder One Grill/Firehouse Inn.....................................29, 83

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

June 18/19 Vermont History Expo: At-a-Glance Vermont History Expo is held every two years. The next Expo will feature 150 history exhibits from around the state.

Vermont Historical Society 60 Washington Street, Barre, VT 05641 (802) 828-2180, vermonthistory.org www.bestofcentralvt.com

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l a s t gl a n ce

Spring makes the world a happy place.

You see a smile on every face.

Flowers come out and birds arrive Oh, isn’t it grand to be alive? — Anonymous

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Coffee Table Publishing, LLC P.O. Box 1460 Quechee, VT 05059

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