Woodstock Magazine - Fall 2020 by Mountain View Publishing

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Explore Historical Routes from Woodstock to Barnard Head Outdoors for a Yoga Hike The Barnard Inn Celebrates 20 Years

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CONTENTS

32 32 Into the Woods

by Anne Richter Arnold Yoga hikes bring together fitness and mindfulness in a tranquil setting.

40 A Tour Through Time, Part 2

by Stephen Dâ&#x20AC;&#x2122;Agostino Recreating a trip from a Depression-era guidebook.

58 The Barnard Inn

by Dian Parker An extraordinary restaurant and tavern. On the cover: A view from Hartland Hill Road, Woodstock. Photo by Jo-Ann Ecker.

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CONTENTS

48 28

72 In Every Issue

Departments

13 Editor’s Note 14 Contributors 16 Online Exclusives &

18 Everyday Essentials

48 What’s New

by E. Senteio

22 Around & About

Vermont Eclectic Company.

by Lisa Ballard

76 Happenings

28 Family Fun

Skiing under a volcano.

Business Directory

79 Advertisers Index 80 Last Glance

Tips for healthy living.

by Cassie Horner

Creative carving.

30 To Your Health

5 healthy habits for fall.

Unique Shopping, Dining & Services In & Around Woodstock

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66 Great Outdoors 72 Seasonal Foods

by Susan Nye

Enjoy a fall feast.

Shop, Support & Enjoy Quechee This Fall

Mountain View Publishing, LLC 135 Lyme Road, Hanover, NH 03755 (603) 643-1830

mountainviewpublishing.com

Publishers

Bob Frisch Cheryl Frisch Executive Editor

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Deborah Thompson Associate Editor

Kristy Erickson Creative Director

Ellen Klempner-Beguin Art Director

Brad Wuorinen Ad Design

Cathy Meyer Web Design

Locable Inbound Marketing Manager

Erin Frisch Advertising

Bob Frisch

RIPA KEEP US POSTED. Woodstock Magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing .com. Advertising inquiries may be made by email to rcfrisch1@comcast .net. Woodstock Magazine is published quarterly by Mountain View Publishing, LLC ©2020. All rights reserved. Reproduction in whole or part is strictly prohibited. Woodstock Magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

E D I TO R ’ S N OT E

JACK ROWELL

Autumn Adventures As clear, sunny days and cool, crisp nights move into the area, we look forward to our favorite autumn activities. Many of us will enjoy hiking, biking, and rounding up the family for a traditional Sunday drive. Check out the route Stephen D’Agostino presents in his article beginning on page 40, which is taken from an old Works Progress Administration (WPA) guide from the 1930s. Many of the landmarks referenced in the guide remain today, so get out and explore the route between Woodstock and Barnard. You might also consider another type of outing—going on a yoga hike (page 32). Amanda Anderson, who teaches at her Inner Lift Yoga studio in Barnard, has been leading the hikes since 2013 and says, “I thought that rural Vermont was the perfect place to have a meditative experience in the woods. And it is.” You’re sure to have worked up an appetite after your outing, so stop in to see Chef Will Dodson, his wife Corinna, and the rest of the family at the Barnard Inn and Max’s Tavern as they celebrate 20 years of being in business (page 58). They’ve set up outdoor seating to ensure social distancing, and live music on some nights makes the experience very special. If you’re in a rush and can’t dine at the lovely grounds, call ahead for takeout. In this issue, we’re also dropping in on Mark Scully, owner of a new business in town, Vermont Eclectic (page 48). The shop has a variety of made-in-Vermont gift items, including T-shirts designed by local artists, and we know you’ll take delight in browsing the offerings. Fall won’t last long, so make the most of it. Get outdoors, appreciate the season’s spectacular beauty, and be glad you live here. Stay up to date with local news and events at www.woodstockmagazine.com. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

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C O N T R I B U TO R S

A full-time freelance writer and photographer, Lisa is the author of 11 books, including Ski Faster! Guide to Ski Racing and High-Performance Skiing, Hiking the White Mountains, and Hiking the Green Mountains. When she’s not skiing or hiking, she covers other types of outdoor recreation, travel, and conservation topics for more than 25 magazines.

Lisa Ballard

Lynn began her photographic career in Boston, studying at the New England School of Photography, assisting commercial photographers, and color printing in photo labs. Originally from West Virginia, she worked her way north, finally landing in the hills of Vermont, where she has a studio in Woodstock. Her current assignments include photographing people, art, and architecture.

Lynn Bohannon

Stephen D’Agostino

Stephen is a freelance writer living in Reading, Vermont. Though he specializes in marketing writing and brand promotion, he loves writing about people, especially artists. His work has appeared in local publications in Boston and New York City, museum catalogs, Night Sky magazine, and weekly in the Vermont Standard. He’s always writing a novel and is working with an agent to get his first book published. When he’s not writing, he’s knitting, gardening, baking, or struggling with his ukulele.

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

Cassie Horner

Dian is a freelance writer published in a number of literary journals and magazines. She is also an oil painter and is curator for White River Gallery in Vermont. A solo exhibit of her paintings and drawings was at the Zollikofer Gallery in Vermont last summer. She has traveled extensively, including to Syria before its heartbreaking devastation.

Dian Parker

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WOODSTOCKMAGAZINE.COM ONLINE EXCLUSIVES Find additional articles online at www.woodstockmagazine.com. Go to the home page and click on the “In This Issue” button under the calendar.

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ROGER A. PHILLIPS, D.M.D. THE GRANITE GROUP, THE ULTIMATE BATH STORE THE HANOVER INN AT DARTMOUTH COLLEGE THE WOODSTOCK INN & RESORT

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OF COMMERCE

For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. FA L L 2020

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E V E RY DAY E S S E N T I A L S Tips for Healthy Living

Pets Ease Loneliness

s many of us already know, our furry friends can be a great comfort during lonely and uncertain times. According to two new surveys, two-thirds of dog and cat owners said their pets eased loneliness, while nearly half said their pet decreased feelings of being overwhelmed by the pandemic and isolation. And about 54 percent said having a pet gave their lives a sense of purpose. “The findings certainly validated what I’ve been hearing from people,” says researcher Lori Kogan. “Pets help through companionship, leading to a decrease in anxiety, loneliness, and depression. They also help through routine. People don’t have regular routines anymore, and walking your dog provides a sense of normalcy.” She continues, “Our lives are incredibly different now compared to just a couple months ago, but our pets are the same, and there is comfort in that.” If you’re still spending lots of time at home, it may be the perfect opportunity to adopt a dog, cat, or other animal in need of a forever home. Visit the Lucy Mackenzie Humane Society in West Windsor or check out lucymac .org to browse their current lineup of animals (complete with photos and bios!) available for adoption.

To Live S Long, Eat Plants

wapping beef for beans or eggs for tofu could help you live longer. A new study finds that getting your daily protein from plants instead of animals appears to reduce the risk of an early death. Results show that every 3 percent of a person’s daily energy intake coming from plant protein rather than animal protein reduces the risk of premature death by 10 percent. The benefits were particularly strong when people swapped plant protein for eggs (24 percent lower risk in men and 21 percent lower risk in women) or red meat (13 percent reduced risk in men and 15 percent in women). Researchers conclude that a plant-based diet plays a favorable role in preventing death from cardiovascular disease and that opting for plant-based protein has a positive effect on overall wellness and longevity.

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Now More Than Ever When selecting senior care, it is important to choose a community with a proven track record. Terrace Communities enjoys longstanding loyalty among its staff, who bring years of experience and an abiding respect for seniors.

It’s Pumpkin Seed Season

The transition to assisted living at Terrace Communities is a meaningful experience for seniors and an engaging alternative to living on one’s own. Residents enjoy private apartments in a beautiful setting with superb services and amenities that include healthy, chef-prepared meals; entertainment; gardens; and dedicated resident assistants available 24/7.

ow that autumn has arrived, pumpkins will start popping up at the Woodstock Farmers’ Market, grocery stores, and roadside stands. While pumpkin seeds are available year-round in the snack aisle, the tastiest option is to scoop them out of the jack-o’-lantern you’re carving and roast them yourself, and then enjoy them as they are or spiced just how you like them. Pumpkin seeds are packed with nutrients, including magnesium, zinc, and fiber. Roasted on a parchment-lined cookie sheet for 20 to 30 minutes at 350° (keep a close eye on them and stir every 10 minutes), they are a delicious and healthy snack. Here are a few flavor options; toss about two cups of seeds with a little olive oil or melted butter first so the seasonings stick: • ½ tsp basil, ½ tsp oregano, 2 tsp garlic powder, and ½ cup Parmesan cheese • ¼ tsp each sea salt and black pepper • 2 Tbsp sugar, 1 tsp cinnamon, and a pinch of salt • 3 Tbsp brown sugar and 1½ tsp pumpkin pie spice

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Dining Out Safely

s state-level lockdowns wax and wane, it’s important to stay safe— and keep others safe—while dining out. The US Centers for Disease Control and Prevention still recommends takeout whenever possible, but if you’re going stir crazy, outdoor dining is best. Tables should be at least six feet apart, and at your own table, sit closest to those in your household. As the weather gets cooler and we move indoors, the CDC reminds us to wear a mask when we’re not eating, keep it on when walking to and from the restroom, and maintain social distancing throughout the restaurant.

Have You Had Your

Eyes Examined?

outine eye exams are crucial, even if your vision seems normal. In early stages of glaucoma, a condition in which the optic nerve is damaged and it becomes difficult to see the difference between shades of light and dark, the brain compensates for the damage—which means glaucoma patients report few early symptoms and may not seek testing until the condition is advanced. “This underlines why it’s so important to get eyes tested routinely so that the glaucoma can be picked up before damage is established,” says optometrist Jonathan Denniss. “This is a reminder to get your eyes checked regularly, even if they seem to be fine.”

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“Bleep!”

o you swear when you get hurt? Turns out it actually helps dull the pain. Findings published in Frontiers in Psychology report that swearing significantly increases your pain tolerance—but only if you use real swear words, not the G-rated versions. In an experiment where people held their hands in an ice bath to assess their pain threshold, they were told to repeat either actual expletives or fake ones. Using real swear words increased their pain tolerance by 33 percent, while the fake ones did little to help people cope with the pain.

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A RO U N D & A B O U T By Cassie Horner

Capturing Fall in Photos Above: A barn on Hartland Hill Road, Woodstock. Right: Photographer Jo-Ann Ecker.

o-Ann Ecker frames what she sees with the eye of a photographer. From the delicate monarch butterfly newly emerged from its cocoon to the intimacy of the Vermont landscape, her photo subjects help the viewer experience the beauty of the natural world. She is also the recorder of events for her family and friends, capturing moments with her camera for the future. “I like documenting things—places I’ve been, people I’m with,” she says. Jo-Ann’s connection to photography started when she was a child growing up in California in the 1950s and 1960s. “My dad loved to take pictures,” she says. “I had an uncle who was a phenomenal photographer. People think some of his framed pictures hanging in my house are by Ansel Adams. He loved Yosemite.” Her strong personal connection to photography began in 1969 to ’70 when she was abroad.

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Clockwise from above: Old Hartland barn. Autumn at Silver Lake, Barnard. Fallen autumn leaves.

“During my junior year of college I lived in Athens, Greece, to study archeology,” she recalls. “That opened the door. I wanted to take pictures of everything from a market to an octopus drying on a line. I had a Kodak camera.” A second important inspiration for JoAnn that began when she was young— and still impacts her deeply—is nature. As a kid in California, she took her Brownie camera and went to the beach. “I look at things and can frame them,” she says. The result is her love of macro photography, reflecting her close inspection of her surroundings. Jo-Ann still laughs about some of

her early mistakes, recalling a photo in which it appeared a lamp in the background was growing out of a woman’s head. “I learn from what I do right and wrong. What I love about digital photography is I can see the results instantly,” she says. One of her favorite times to take pictures is when she kayaks with a group of friends. “One picture I remember at Lake Ninevah showed the colors of the kayaks on the shore with the lake and the clouds behind them,” she says. Her community activities over the years since she moved to Vermont in 1995 have also been her subjects. She volun-

teered as a docent at the Vermont Institute of Natural Science when it was in Woodstock, learning to handle raptors. Her time volunteering at Billings Farm & Museum inspires her with the immersion in the farm life of cows, goats, and fields, as well as the annual quilt exhibit. She is also inspired by her volunteer work with the Woodstock Garden Club. “Right now I am trying to chase butterflies,” she laughs. “Photography is a lot of fun. It’s the biggest joy. It’s a hobby.” That joy has accompanied her on trips to France, Orcas Island in Washington state, and right here in Vermont in her garden. FA L L 2020

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Teaching School in the Pandemic

verything changed at Woodstock Union Middle School and High School on Friday, March 13 when it was announced that, due to COVID-19, no classes would be held after a couple more days at the beginning of the following week. Students could come in on Monday to pick up Chromebooks that would be the main tool of their online schooling for the foreseeable future. Suddenly, the predictable world of school with on-site classes, labs, and activities was in limbo. “At first, you study the shift and do what you can do to maintain normalcy. You create a routine, steady the ship,”

Barbara and her daughter Anya at home with the chickens.

says Barbara Drufovka, who teaches eighth grade American Studies and high school psychology. “Three weeks in I started to grieve because of so much sorrow. It was rough going for so many people. I read the New Yorker, I’m from the New York City area, and I read how it was the epicenter of the United States for COVID-19. That’s when my real processing began.” Fortunately, most of what Barbara

teaches was already online through Google Classroom. “My students were used to receiving work from me and handing in work to me online,” she says. “I was doing a project with the American Studies students doing a Voice Thread, a narrated slideshow.” That project provided a positive transition for them into a completely online format. In her psychology classes, she focused on what was relevant, interesting, and not overwhelming, guiding her students in an exploration of behaviors rising from the pandemic such as hoarding and not wearing masks.

“It’s all a work in progress. Teacher collaboration, sharing resources, and finding other communities are all important.”

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— Barbara Drufovka, teacher

A cornerstone of the new world of teaching was a Monday morning meeting with students. “I decided every Monday morning I would do a Zoom session with every class to establish that they were set for the week,” Barbara says. This was helpful for lots of students but not everyone attended. It became mainly a lecture format since class discussion didn’t happen because most students kept the video turned off. The Monday sessions complemented the school’s requirement that teachers communicate a weekly plan by the weekend so families knew what the following week would look like. Barbara observes that different teachers did things in different ways, some Zoomed more often, some not at all, for example. “We kept asking students about their experience and adjusting as we went. For example, backing off a bit on the normal workload when we learned that it takes about 25 percent longer to do the same tasks,” she says. Barbara’s daughter Anya Olmstead, now a junior, reflected on her experience as a student with the off-site school system. The pros included more one-on-one time with teachers since a student can arrange online time easily, and more “free-range management of time” because of not having to be in classes all day. Her list of cons was much longer. She cited lack of hands-on classes such as innovation and design and science labs. A big con was what she called the “home-induced stress” of adjusting to not attending school and losing the social connections from outside of the home. The new normal imposed by COVID19 creates constant challenges for schools. The 2020–21 school year is designed as a hybrid plan of in-person and home-based learning. The plan has four tenets: health and safety, social and emotional safety, flexibility, and outdoor and place-based as much as possible. “It’s all a work in progress,” Barbara says. “Teacher collaboration, sharing resources, and finding other communities are all important.”

Savory meat & veggie pies, whole fruit pies & full bakery, housemade grocery items, unique British goods, local beers & hard ciders

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A New Book by Bruce Coffin

B Top: Early photo of the Coffin family home at 43 Lincoln Street. Above: Clarence Coffin on the Gillingham team on Pleasant Street.

ruce Coffin grew up in Woodstock, a town that remains dear to his heart even after years of traveling there from his home in Connecticut, where he taught at Westover School. Writing about his boyhood home comes as naturally to him as breathing. In his new book, Among Familiar Shadows: Memories and Reflections, there are lighter moments captured in the essay “Blackberrying” that brings to life the thorny challenges and wonders of picking this hard-won fruit in old pails on land that was no longer unposted as it was in his boyhood. There’s the carefully detailed portrayal of Al Powers, once a familiar figure on the streets of the village. And there is the big heart of the book, an essay called “Patrimony,” that looks deeply and unsentimentally into the intricacies of the Coffin family. “I have to discover early on that I’m searching for something,” Bruce says of his writing process. “I can’t sit down and write something I know full well. I have to know I’m up against the ineffable.”

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In “Patrimony,” memories of the family begin on a Thanksgiving visit to his grandparents in the big house on Lincoln Street. He and his brother Howard stay clear of the adults by necessity. His grandfather and four sons take up most of the living room. As he “I have to discover early puts it, “. . . if they had all stood up together, it would on that I’m searching have looked like the beginning of a huddle.” Yet, while for something. I can’t they were physically close sit down and write in the room, somehow they seemed distant from one ansomething I know full other. That thread of closewell. I have to know I’m ness and distance is woven through the book. There up against the ineffable.” was tragedy in the family— a fifth son had died at six — Bruce Coffin, author years old when he was hit by an automobile in the village. This sorrow echoed down the years, coupled with the early death of their mother. Bruce wrote the essays in Among Familiar Shadows slowly over about 10 years. The biggest part of the book, “Patrimony,” was originally twice as long. “It was written to answer any questions my daughter and son might have about the Coffin family after I died,” he says. “You write about what you don’t understand so you can understand it.” He wrote an early draft and then discovered his brother had a box of family letters, written when his grandmother was still alive. The new information became part of another draft. While he describes his “tremendous affection” for his parents growing up, his father always seemed somewhat distant to him. “My sympathy for him increased manyfold as I began to consider the impact of the two family deaths on him.” Among Familiar Shadows is a guide to how the lives of one family was shaped in a small village. The story is much bigger than one village, though. It has a resonance far beyond the people and place, reaching out to explore universal themes of the simple and complex emotions and events of our lives. In three essays—“Recovery,” “Claustrophobia,” and “Blackberrying”—Bruce turns his attention to his mother’s side of the family, the Jillsons. Among Familiar Shadows is available directly from Bruce at oxgodby4@gmail.com or locally at the Yankee Bookshop, the Woodstock Inn gift shop, and F.H. Gillingham & Sons or online at Amazon.com.

Williamson Group Expands

illiamson Group Sotheby’s International Realty is pleased and honored to announce that Occom Group, formerly of Four Seasons SIR in Hanover, has joined the team. Led by Rick Higgerson, a longtime and respected member of the greater Woodstock community and a 40-year resident of the Upper Valley; John Chapin, former owner of the Rick Higgerson Canoe Club and a well-known businessman in Hanover; and Phyllis Trevor Higgerson, marketing coordinator, the group brings over 20 years of experience in luxury real estate sales and an industry-leading track record of professional John Chapin service and success. With a depth of experience in Vermont and New Hampshire, Occom Group is uniquely positioned to provide personalized service, insightful local knowledge, expertise, and sophistiPhyllis Trevor cated marketing.

Higgerson

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FA M I LY F U N

Creative Carving How artistic are you?

ooking for some creative ideas for your Halloween pumpkin carving this year? It's time to go beyond the usual jack-o'-lantern and step up to a more artistic, imaginative design. What will your family create? Share your photos with us by emailing them to dthompson@ mountainviewpublishing.com.

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TO YO U R H E A LT H

5 Healthy Habits for Fall Give them try!

From the American Institute for Cancer Research | www.aicr.org

he changing season brings cooler weather, a chance for fun outdoors, and a variety of fresh fall produce. Try some of these new habits to make this a healthy autumn for you and your family.

1. COOK SEASONAL PRODUCE

Pumpkin is everywhere, but take a closer look and you’ll see an abundance of winter squash like butternut, spaghetti, acorn, and creamy delicata. This fresh produce is often cheaper this time of year and is easy to roast or stir-fry. Cut squash in half, roast, and serve topped with a little butter and cinnamon. Or cut peeled squash into chunks to add to lasagna and stews, or blend them into creamy soups. (See another recipe idea on page 72.) 2. GET OUT MORE

Enjoy the sunshine and the crisp, cool air at a pumpkin patch, apple orchard, or nearby trail. Any activities that get you moving and breathing a little harder count toward your daily 20 to 30 minutes of moderate exercise that can help lower your cancer risk. 3. HAVE A TASTY BEVERAGE

Swap alcohol and sugary sodas for hot apple cider, tea, and coffee. Alcohol has been shown to increase the risk for several

cancers including breast, stomach, and colorectal. Plant-based drinks like tea and cider contain phytochemicals that can help keep our cells healthy. However, as with all fruit juices, keep your cider intake moderate. Calories add up, and AICR advises that for most people, it’s best to get only one of your daily fruit servings in the form of juice or cider. 4. MAKE SOME MOVES

Being moderately active for at least 150 minutes each week aids cancer prevention. US government guidelines say adults should also do muscle-strengthening exercises at least two days a week to boost balance and strength. 5. WARM UP WITH ONE-POTS

Soups, stews, and game-day chili are fall staples that make healthy cooking quick and easy, and they pack plenty of plantbased nutrients. Find the recipe online for delicious Sweet Potato Chili, perfect for watching the Patriots on a cool fall Sunday afternoon.

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Online Extra Find a yummy Sweet Potato Chili recipe at www. woodstockmagazine.com.

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Into the

Woods Yoga hikes bring together fitness and mindfulness in a tranquil setting

Lunging in the woods of Barnard. Photo by Linda Treash.

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Hawk's Hill, East Barnard. Photo by Linda Treash.

By Anne Richter Arnold

n a crisp fall day, the calmness and beauty of the forest can be rejuvenating and inspiring. While a hike on a trail is always a good idea in the Upper Valley, an even better way to experience the serenity of nature and do something to boost your wellness is a yoga hike.

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Top: On the Appalachian Trail. Photo by Amanda Anderson. Above: Warrior pose on Mount Peg. Photo by Emmy Fox.

Yoga hikes are the specialty of Barnard resident and yoga instructor Amanda Anderson. Amanda was living in New Orleans, Louisiana, studying for an MFA in fiction writing when she took her first yoga class in 1999. She practiced Ashtanga vinyasa yoga, a demanding style that forced her to practice regularly and provided her with the benefits of more muscle tone, weight loss, and a quieter mind. After Hurricane Katrina in 2005, she realized that she and her community needed yoga more than ever. Since all the yoga studios were closed in her flood-ravaged Mid-City neighborhood, she began teaching her friends yoga out of her house. In 2008, she became certified as a Vinyasa Flow yoga teacher and began teaching professionally in New Orleans. FROM INDIA TO VERMONT

Amanda moved to Barnard, Vermont, in 2011 following a sixmonth journey through India. It was there that she delved into the practice more fully, learning from skilled teachers of exotic

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Goddess pose. Photo by Linda Treash.

traditions such as tantra yoga, Tibetan yoga, and kriya yoga. She has branched out, studying Buddhist meditation, Thai yoga massage, and most recently becoming certified in Kundalini yoga. Through Amanda’s practice, Inner Lift Yoga in Barnard, she teaches yoga and practices the healing art of Thai yoga massage as well as holding yoga and wellness events and retreats throughout the Upper Valley. Amanda began doing yoga hikes in the summer of 2013, two years after moving to Barnard. “The idea of yoga hikes came to me after I’d read about someone doing yoga hikes in an urban setting,” says Amanda. “I thought that rural Vermont was the perfect place to have a meditative experience in the woods. And it is.” CONNECTING WITH NATURE

A yoga hike begins with stretches at the trailhead and a few moments of reflection. Then the group hikes using simple yogic principles of movement with scenic stops for breaks, where they will continue to practice and often use the natural setting as a founda-

“The idea of yoga hikes came to me after I’d read about someone doing yoga hikes in an urban setting. I thought that rural Vermont was the perfect place to have a meditative experience in the woods. And it is.” FA L L 2020

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Top: Pondside in Barnard. Photo by Linda Treash. Above: Heart-opening in Woodstock. Photo by Emmy Fox.

tion for the poses. For example, stone walls, trees, and bodies of water can be associated with poses and chakras in the yogic philosophy. After hiking, Amanda uses yoga to help participants cool down and rest. “Most of the hikes I do are on lesserknown trails or on private land, providing yoga hikers with a tranquil environment to focus on their present-moment experience in nature,” says Amanda. “It’s been really fun for me to get creative on the trails and find ways to use natural features such as fallen logs, groves of trees, or even sticks to use as yoga ‘props.’” The yoga hikes are influenced by Amanda’s original training as a vinyasa yoga teacher, which means that participants will do parts of sun salutations and other standing postures at various stopping points, often with scenic vistas, along the trail. “Since I have been doing Kundalini yoga daily, a practice that involves moving lots of energy through the body, I’ve also been incorporating more dynamic movements and breath work into the yoga hikes. Certainly, this fall when things cool down, we’ll be moving lots of energy!”

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Cooling down. Photo by Linda Treash.

A SOCIALLY DISTANCED WELLNESS EXPERIENCE

Amanda has been leading yoga hikes every summer and fall for the last eight years, starting the season at Memorial Day and going through Columbus Day. This year, with the COVID-19 pandemic, she feels it is even more important to offer people an experience to gather and reconnect in person. “Yoga hikes are a great way to have a socially distanced wellness experience with others,” says Amanda. “Although we are in the woods together, yoga hike participants are always at least six feet apart, outside in the open air. I have also limited the number of participants so people can stay apart, and I can still keep track of people. I am proud of the fact that I have never lost anyone in the woods! Because yoga hikes are meditative events, participants keep silent, which not only makes it easier to maintain social distance but allows people to have a deeper experience. Silence in a group is such a rare thing and yet a profound way to experience nature. Participants can be present to the sights, sounds, and smells of the world around them.

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It’s more important than ever to live where you feel safe and socially connected. That’s why I love living at The Woodlands.

Robert Graham Sands

Resident of The Woodlands To learn more contact Peggy Cooper. 603-443-9575 or cooperm@apdmh.org

www.TheWoodlandsNH.org Lebanon, New Hampshire

Independent Living

Inside an old foundation, Pomfret. Photo by Amanda Anderson.

Students find this practice to be extremely rewarding.” Yoga hikes are geared toward all levels of experience in yoga and fitness. Amanda allows each participant to practice at their own comfort level, so that they can each experience the meditative aspect of the hike as well as the physical at their own pace. “Just as being out in the woods experiencing the healing and calm of nature is available to everyone, so are yoga hikes,” says Amanda. “My goal is for each participant to share the blessings of practicing yoga in nature and reap those benefits to the fullest.” For current information on yoga hike schedules and registration info, visit www.innerliftyoga.com/newevents.

Fall Yoga Hikes • September 26, 2pm Appalachian Trail Pomfret, VT • October 4, 10:30am Long Trail to Pico Killington, VT • October 11, 2pm Skyline Trail Pomfret, VT

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Bailey's Mills Bed & Breakfast is a highlight of a side tour along Route 106.

By Stephen Dâ&#x20AC;&#x2122;Agostino | Photos by Lynn Bohannon

A Tour Through Time Recreating a trip from a Depression-era guidebook Part 2: Woodstock to Barnard

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nlike Reading and South Woodstock, which this two-part tour traversed in the last issue, Woodstock received an honor of sorts from Vermont: A Guide to the Green Mountain State. Because of its contributions to the Vermont story, the guide devoted an entire chapter to the town. Only 14 cities and towns in the state received such an honor. In this chapter, the guide says, “Woodstock is the village which probably more than any other in Vermont has reverently preserved both the physical setting and the spiritual flavor of an earlier day.” It is true that preservation has played a considerable part in Woodstock’s history, both before and after the guide was published. However, innovation has also had a role in shaping Woodstock.

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The Woodstock Country Club as seen from the golf course.

WOODSTOCK COUNTRY CLUB

In the last issue, the drive along Tour 2 ended in South Woodstock. The guide mentions nothing along the miles of Route 106 between that hamlet and the Woodstock Inn Golf Course (mile 0.0). The tour refers to the course as “undoubtedly one of the most beautiful landscaped and most carefully conditioned” in Vermont, though not necessarily sporty. The original course was the brainchild of golfing enthusiast Dr. H.B. Harrington from Boston. In the 1890s, he created the original links, rugged and challenging to traverse, let alone golf, on Mount Peg. Over time, the course moved to the flat land along the Kedron Brook. Given the ease of navigating the course compared to what it once was, “not sporty” seems to be a positive attribute. The guide also notes that the abandoned Woodstock Ski Jump is visible from the course. Jumping was Woodstock’s first foray into skiing, but its popularity waned long before the guide was published. Today, the only evidence of this sport are photographs and stories passed down. PARKS, FARMS, AND MUSEUMS

In the village, the tour turns left onto Vermont Route 12. At mile 1.1, the route passes near “the former site of the Windsor County Fair, which at the

time of its discontinuance a few years ago was the oldest county fair in New England.” In 1855, the Marsh family sold the fair the 50-acre plot on which it once stood. Over time, it and the tracts of land bisected by today’s Route 12 in the vicinity of the Marsh-Billings-Rockefeller National Historical Park changed ownership from George Marsh’s family, eventually to Frederick Billings, and finally Laurence Rockefeller through his wife Mary, Billings’ granddaughter. All three men—as well as Billings’ daughters—were conservationists. Their efforts restored and then maintained the arboreal nature of Mount Tom after logging, farming, and fire before and after George Marsh was born in 1801 had denuded it. These men and their families had all lived in the mansion near Mount Tom. The park began its journey to what it is today in 1967 when Lady Bird Johnson, then first lady, dedicated the mansion as a National Historic Landmark. In 1992, Laurence and Mary Rockefeller donated the mansion and the land on Mount Tom to the National Park Service, though they continued to live on the property. That year, the area Marsh Billings National Historical Park was dedicated. In 1998, after Mary’s death, Rockefeller gave up his tenancy, and the park was renamed to what we know it as today.

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Around the time the guide was published, Mary Montagu Billings French, Mary Frenchâ&#x20AC;&#x2122;s mother, and her sister Elizabeth were working to save Billings Farm. After the Windsor County Fair closed, the two women purchased the land and incorporated it into the farmâ&#x20AC;&#x2122;s acreage.

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Gilbert's Hill on Route 12, the site of the first rope tow in America.

Around the time the guide was published, Mary Montagu Billings French, Mary French’s mother, and her sister Elizabeth were working to save Billings Farm. After the Windsor County Fair closed, the two women purchased the land and incorporated it into the farm’s acreage. The sisters managed the farm through the Great Depression, selling most of its herd of Jersey cows to Upwey Farms. In the 1940s, they expanded operations and built the farm into a successful dairy. In 1983, the farm became the Billings Farm & Museum and was opened to the public. SKIING HISTORY IS MADE

At mile 2.8 along Route 12 is a state historic marker commemorating the site of the first ski tow in America. The mechanized means of making it to the top of a hill was conceived and created in mere weeks after a request made to the White Cupboard Inn owners by skiers who were staying there. These men from New York, weary from a day in which they spent more time climbing up the hill than skiing down, mentioned that a rope tow existed in Quebec. The innkeepers promised to have such a conveyance ready for their guests when they returned

in mid-February. Using 1,800 feet of rope, they fashioned a lift that used the engine of their Buick for power. They chose a hill north of town that belonged to farmer Clinton Gilbert to run their invention. Two weeks before the skiers’ return, America’s first rope tow was functioning. Various entrepreneurs and farmers looked at the hills around them and saw opportunity. By 1941, there were 10 rope tows in Woodstock and several along Route 12. One skiing enthusiast opened the Gulley in 1935. The following year, he opened another ski slope on the opposite side of the same ridge. He named it Suicide Six. As the tour leaves the area near Billings Farm, the land returns to the pastoral nature seen in Reading and South Woodstock. Large tracts of flat land at the foot of the hills that beckoned skiers are homes to farms or family garden plots. Along the route, iconic examples of gambrel-roofed barns sit in fields and along the roadway. A TOWN WITH A FANTASTIC STORY

At mile 10.6 is Barnard, “a drowsy village located at the outlet of beautiful Silver Lake,” according to the guide. In 1937, perhaps its most famous residents were

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At mile 10.6 is Barnard, â&#x20AC;&#x153;a drowsy village located at the outlet of beautiful Silver Lake,â&#x20AC;? according to the guide.

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First Universalist Church and Society, Barnard.

Sinclair Lewis and his wife. Lewis left town in 1942 when the couple divorced. He gave her their home, Twin Farms, which is now a high-end inn. As in Woodstock, philanthropy gave the town, the people of Vermont, and visitors a public space. Residents of Woodstock, Barnard, and Boston donated the land that in 1955 became Silver Lake State Park. The park is open seasonally for day use and camping. The guide notes two bits of colonial history related to Barnard. On the west side of Route 12, at mile 13.3, is a bronze

marker. The guide says the plaque commemorates “the Site of Fort Defiance, which was maintained as a garrisoned stronghold during a part of the turbulent period of Barnard’s history.” Though the guide’s description is wordy, it does not describe the turbulence. The marker does a better job, stating that Fort Defiance was built after the Indian Raid of 1780 in which three men from Barnard and one from Bethel were taken hostage and carried away to Canada. The fort was started four days after the raid and completed within a month.

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The second story of colonial history can only be described as lore. On North Road, 2.4 miles from the Barnard General Store, is Bowman Road. On a high point of this road in June 1775, the story goes, the Bowman children were fetching water. They heard booms that disturbed what was as likely a tranquil day then as a June day is now. Later, they learned that far to the south on the day they had heard the booms, June 17, the Battle of Bunker Hill had been fought. Could the Bowman children have heard the cannons? Though doubtful,

I want to believe this little piece of American folklore. One hundred sixty-two years after the Battle of Bunker Hill, the writers of Vermont: A Guide to the Green Mountain State shared this story, which belongs to the residents of Barnard, Vermonters, and all Americans. During the difficult years of the Great Depression, the Federal Writers’ Project relayed such stories in the guides as a means to unite Americans through our shared experiences, our shared stories. In difficult times, it is essential to appreciate the big acts of caring, the small tasks of living, and even the fantastical things, like moving skiers swiftly up a slope, booming cannons a hundred miles away, the tenets our founding documents laid out, and our struggles to live up to those ideals. Then and now.

Take a Virtual Tour

SIC ILIA

You’re encouraged to drive the tour and see the buildings and the history presented in this article. You can also visit these online resources for more information.

Serving our seafood lovers of the north.

N-S TYL ES EAF OOD

&P AST A

The Daily Catch pays homage to the culinary brilliance, family traditions, and heritage of authentic Sicilian dining. The vibrant menu includes, sustainably sourced calamari and seafood, delicate hand-made pasta (like our famous black squid ink), robust comfort foods and a perfectly paired wine list.

To read about the side tour that includes Bailey's Mills Bed & Breakfast and to see the sources used for this article, more photos, and other information regarding the author’s research, visit strataco.net/ AmericanGuide.

THE DAILY CATCH 61 Central Street. Woodstock Vermont | 802.332.4005 | www.thedailycatch.com

If you want to do your own research, you can contact these local historical societies. Reading Historical Society: readinghsvt@gmail.com Woodstock History Center: woodstockhistorycenter.org Marsh-Billings-Rockefeller National Historical Park: nps.gov/mabi Billings Farm & Museum: billingsfarm.org

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W H AT ’ S N E W

VERMONT ECLECTIC COMPANY Wearable art and all things Vermont By E. Senteio | Photos by Lynn Bohannon

ermont Eclectic Company (VEC) recently opened its doors in Woodstock Village. One might be tempted to label it a T-shirt and novelty-type shop, but that would be inaccurate. VEC is more of an art gallery where T-shirts are canvases.

THE GALLERY

Owner Mark Scully wanted to create “a sense of moving from exhibit to exhibit.” Each artist has a profile, and images of their designs are framed and arranged in stations like an art gallery. The “exhibits” will change as new designs are highlighted. To add a bit of fun, as customers enter the shop, there is a sculpture of Sarah Rosedahl’s Clucky the Hiker holding a cone of maple creemee, a recreation of one of the store’s popular T-shirt designs. It’s that sense of high-brow esthetic and accessible humor that Mark wants to cultivate. “Vermont has a traditional and a funky modern side, so I want the store to capture that eclectic feel.” Although

Above: Vermont Eclectic Company opened its doors in July. Opposite: Owner Mark Scully with his wife Maura and Clucky the Hiker.

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“VERMONT HAS A TRADITIONAL AND A FUNKY MODERN SIDE, SO I WANT THE STORE TO CAPTURE THAT ECLECTIC FEEL.”

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W H AT ' S N E W

T-shirts are the main product, VEC offers an array of items, each “celebrating Vermont in its own unique way.” Mark seeks out a variety of crafts, all made in Vermont: candles from Killington, steel sculptures set in stone from Newfane, woodwork birdhouses and handmade leather products from Brandon. “We have really cool handbound guest books with topographical maps, copper flasks, and pint glasses in the shape of beer cans. Recently I’ve been considering

some interesting pottery.” There is a reason the VEC logo evokes the image of a craftsman stamp, says Mark, because without the artisan, “the shop would not exist.” THE PATRON

Mark will tell you he is not the most creative person, but that doesn’t limit his appreciation for the capacity in others. After working in the Boston area for over 30 years, he left his job as head

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T-shirts are the core of VEC’s eclectic offerings.

of HR at a software company and spent a year contemplating and planning the next chapter of his life. One thing he definitely knew was that he wanted to be in Vermont. “I had visited the area a lot, and my wife Maura and I spent two of our wedding anniversaries in Woodstock,” he says.

Above: Woodcuts and water bottles and onesies—oh my! Below left: Handmade Woodstock guest books are popular items.

After moving to the area, as most newcomers do, Mark spent time exploring. He noticed how many people were wearing T-shirts. Two things struck him: very few images were representative of Vermont, and people generally had no idea who created the art that adorned their clothing. From that revelation, Vermont Eclectic Company was born. Before opening VEC, Mark did his research: “Fifty percent of Americans have a T-shirt they love, and half of those T-shirts were bought on vacation.” With that in mind, he set out to create a T-shirt destination in the Upper Valley. He didn’t want a T-shirt shack, packed to the rafters with random pieces; his goal was a curated collection of highquality wearable art.

THE CANVAS AND THE ART

“I wanted my brand and my company to be rooted in Vermont, and I wanted to treat each design like any other piece of art. Most of my shirts are high-quality organic cotton and some incredibly soft blends all made in the US.” They come in sizes from onesies and toddlers to teens and adults. With fall right around the corner, long sleeves and hoodies will soon be on display, as will new designs. The silk-screening and art are all done in Vermont by local businesses and artists. Although VEC is a new business in a limited space, Mark says he is always on the lookout for talented artists and new ideas. “There is always room for something great.” And while Mark wants to give each

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Above: Framed prints of some of VEC’s wearable art. Right: T-shirts are rolled, wrapped, and ready to go.

artist as much free rein as possible in their creativity, he has one rule: “Artists and craftspeople have to currently live in Vermont. I really want to stay connected to and support Vermont and its communities.” Every image, design, drawing, pun, and quip comes from and commemorates the beauty, fun, people, landscape,

or idiosyncrasies of Vermont. Designs at VEC are intended to create a sense of place, of whimsy, or share a bit of knowledge, forgoing anything overtly political or offensive. Each collection has a unique title: visitors can learn bike trails from Colleen Wilcox’s Biker’s Paradise or commemorate a night of camping or a bear sighting with Goodnight Vermont by Maelily Robison or Bear in the Woods by David Magnanelli. Customers will also find Fall for Vermont, Freedom and Unity, Pining for

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Vermont, and Deere John—just to name a few. Some items present teachable moments, much like the expression and design Jeezum Crow—which, if you stop by the store, Mark or Maura will be happy to explain. There is something for everyone, locals and tourists. THE PALETTE

Mark became a permanent resident of Woodstock in September 2019, and the shop officially opened July 3, 2020. Although COVID-19 was a concern,

We’re Here to Help You when you need Outpatient Therapies When you’re recovering from injury, illness, or surgery, rehabilitation therapy is crucial to regaining your strength and mobility. The region’s rehabilitation leader, Mt. Ascutney Hospital and Health Center has expanded access to appointments and programs, so you can get the high-quality therapy you need now.

Proceeding with care. VEC’s Chief Eclectic Officer Mark Scully.

Mark says, once he was committed, he moved ahead. “I just hoped to make more than zero, and so far, business has been better than expected. Customers have been respectful of masks and space. The people are phenomenal, from the business community to the people in the town; they have been supportive and encouraging—really without exception.” There is one person, Mark says, who has been especially supportive, that is Maura, who you will often find helping out in the shop. Along with its beauty, it was that sense of community that attracted Mark to Vermont. Now, not only is he a business owner in Woodstock, but he and Maura are also permanent residents. Mark already has the entrepreneurial spirit of a Vermonter, yet he knows there is still so much to learn about this region of New England. “I don’t know what a normal year looks like, but July was a good month. I’m looking forward to getting the four seasons under my belt.” In time, like any true local, Mark will know that Vermont actually has five seasons, and a new piece of splattered art celebrating mud season will make its way to the gallery at Vermont Eclectic Company.

We have implemented new policies and protocols across our rehabilitation facilities, from patient rooms to rehab gyms, to help keep you safe as you improve function.

Don’t delay progress on your therapy goals. Our trained physical, occupational, and speech therapists are ready to help you move forward as our region moves forward. Appointments are being scheduled now, at both our Windsor and Woodstock locations. To learn more, call Outpatient Therapies at (802) 674-7100 or talk to your Primary Care Provider. Mt. Ascutney Hospital and Health Center 289 County Road, Windsor, VT 05089

Ottauquechee Health Center 32 Pleasant Street, Woodstock, VT 05091

Vermont Eclectic Company 12B Central Street Woodstock, VT (802) 281-0885 vteclecticco.com FA L L 2020

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WOODY’S mercantile

W O O D S T O C K ,

V E R M O N T

Upscale Gifts and Home Decor

The Barnard Inn Restaurant & Max’s Tavern 5518 Vermont Route 12 | Barnard, VT (802) 234-9961 www.barnardinn.com Curbside & window service Thu–Sat Preorder by 4pm | Pick up or stay 5–7pm Private reservations available

Soulfully Good Café 67 Central Street Woodstock, VT (802) 457-7395 Soulfullygood.com Facebook & Instagram

Woody’s Mercantile

7 Central Street Woodstock, VT (802) 457-1600 www.woodysmercantile.com @woodysmercantile

Actively Purchasing Watches

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NT Ferro Jewelers

Route 4 Woodstock, VT (802) 457-1444

446 Woodstock Road Woodstock, VT (802) 457-2472 www.woodstockhopsnbarley.com

11 Central Street Woodstock, VT (802) 457-1901 www.ferrojewelers.com

Open daily

Mon–Sat 10am–5pm Sun 11am–4pm

FH Gillingham & Sons

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37 Central Clothiers

16 Elm Street Woodstock, VT (802) 457-2100 www.gillinghams.com

41 Pleasant Street Woodstock, VT (802) 457-1255 www.villageinnofwoodstock.com

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43 South Main Street Hanover, NH @37centralclothiers @37central_hanover

The Vermont Horse Country Store

The Woodstocker Bed & Breakfast

Unicorn 15 Central Street Woodstock, VT (802) 457-2480 www.unicornvt.com

5331 South Road, Route 106 South Woodstock, VT (802) 457-HORS (4677) TheStore@vthorseco.com www.vermonthorsecountry.com

61 River Street Woodstock, VT (802) 457-3896 www.TheWoodstockerBnB.com

Frameworks Studio of Woodstock

Red Wagon Toy Co.

Collective–The Art of Craft 47 Central Street Woodstock, VT (802) 457-1298 www.collective-theartofcraft.com

By appointment

41 Central Street Woodstock, VT (802) 457-9300 www.redwagontoy.com @redwagontoyco

Sleep Woodstock Motel

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58 Pleasant Street Woodstock, VT (802) 457-7084 www.splendidchaosvt.com

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Mon–Fri 9:30am–5:30pm Sat 9:30am–6pm Sun 10:30am–5pm

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Just 8 minutes from downtown Woodstock FA L L 2020

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Gifts - Home Decor - Apothecary

Woodstock Chamber of Commerce

Clover Gift Gift Shop Shop Clover

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10 Elm Elm Street Street 10 Woodstock, VT VT Woodstock, (802) 457-2527 (802) 457-2527 pj@clovergiftshop.com www.clovergiftshop.com @clovergiftshop Open daily 10am–6pm Open daily

“In the very heart of Woodstock Village”

Gallery on the Green ONLINE

Mon Vert Cafe

Focus, A Vermont Gallery

P.O. Box 178 Woodstock, VT (802) 457-4956 www.galleryonthegreen.com www.chipevansprints.com

28 Central Street Woodstock, VT (802) 457-7143 www.monvertcafe.com Fri–Wed 8am–4pm Closed Thu

1 The Green Woodstock, VT (802) 457-7327 www.FocusVermont.com

3 Mechanic Street Woodstock, VT Toll free (888) 496-6378 www.woodstockvt.com Mon–Fri 9am–5pm

The Village Butcher 18 Elm Street Woodstock, VT (802) 457-2756 Open daily

3 Church Street Woodstock, VT (802) 457-9999 www.thebluehorseinn.com

Mon–Sat 10am–6pm Sun 11am–5pm

506 On The River Inn

R.T. Home

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43 Central Street Woodstock, VT (802) 457-5700

1653 West Woodstock Woodstock, VT Road Woodstock, VT (802) 457-5000 (802) 457-5000 www.ontheriverwoodstock.com www.ontheriverwoodstock.com

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Mon–Sat 10am–5pm Sun 12–4pm

The

Barnard Inn An extraordinary restaurant and tavern By Dian Parker Photos by Lynn Bohannon

hat better way to enter into the autumn season in Vermont than an outdoor dining experience under blazing orange and red maple trees, seated in broad-backed Adirondack chairs, a sweater draped around your shoulders, enjoying a hot bowl of sweet corn chowder seasoned with house-smoked bacon and heavy cream. These are just a few of the delights awaiting you at the Barnard Inn and Maxâ&#x20AC;&#x2122;s Tavern.

The upper terrace and courtyard at the Barnard Inn.

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Celebrating the 20-year anniversary of owning the inn, Chef Will Dodson will grace your senses with food that is beyond delicious. Everything from slow-roasted Muscovy duck tortellini with blood orange glace de volaille all the way to his maple crème brulée is a feast for the eyes and the palate. It’s been said when dining all five senses should be awakened. Will’s Autumn Pumpkin Risotto with kabocha and butternut squash pulls you in with the rich aroma and then coats the palate with the complex taste. For the eyes, he presents the dish in a roasted mini pumpkin with Romano cheese, aged balsamic vinegar, and pumpkin seed oil—a sculptural art piece. The touch of the creamy arborio rice and fresh herbs on your tongue is thrilling. And after making a choice from the list of fine wines or craft beers, you bring your glasses together, and with that happy sound you begin your wonderful meal.

A FAMILY AFFAIR

Will Dodson owned two high-end bistros in San Francisco for a number of years and was looking for a change of scenery. He saw an ad for the sale of the Barnard Inn on 10 acres and jumped at the opportunity. After selling his restaurants, he moved to Barnard and began his now 20-year journey to making the Barnard Inn one of the top restaurants in Vermont. “My dream was to bring high-end dining to small, intimate occasions, cheftailored parties, and weddings, as well as casual fair in the tavern,” Will says. After moving to Vermont, Will met his wife Corinna, and they blended their families. Since COVID- 19, the restaurant is manned by a small staff and by the Dodson family: Max, now 19, whom the tavern is named after; the twin girls; and the youngest, June, who makes the cakes. All four kids work in the kitchen and help with serv-

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Above: The family includes (from left) Ava, June, Max, Chef Will Dodson, wife Corinna, and Eliza. Corinna's son Elijah Dooley is not shown but has also worked at the inn. Opposite, clockwise from top left: The Barnard Inn sign on Route 12. Pan-roasted venison tenderloin with Turley zinfandel and black currant glace de viande. The welcoming arbor. Private event in the barn.

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ing, and Corinna does all the marketing, social media, events planning—everything but cooking. “It’s been tough,” Will says, “running a restaurant in these difficult times. But with the help of my family, as well as making use of our outdoor gardens and a tent, we’ve managed to offer takeout and window service to our customers.” Will has a loyal clientele that come back time and time again, craving his expert skills as a chef. PREPARE TO BE WOWED

In the fall, Will is a devoted forager of wild mushrooms. In the general vicinity of the inn, he collects oyster mushrooms, chanterelles, and chicken of the woods. One of the delectable delicacies is Will’s Wild Mushroom Pappardelle with locally foraged black trumpet, hen of the woods, and chanterelle mushrooms, sweet Doton Farm corn, and white truffle essence tossed with house-made noodles, fumé blanc–shallot herb butter, and aged sheep’s milk cheese. Be prepared to be wowed. In the spring, Will gathers wild ramps and fiddleheads. He also grows microgreens. Farm

to table is essential for Will’s focus on bringing quality food to his clientele. “I want people to be surprised by the intricacies of flavors. For this, I need excellent products. I use Doton Farm for eggs, their miniature pumpkins for stuffing, hard squashes, sweet corn, and maple syrup; Curiosity Farm for cranberries, peaches, popcorn, mesclun lettuces, and heirloom tomatoes; Heartwood Farm for kohlrabi, buttercup squash, hard squashes, kales, rainbow carrots, fingerling potatoes, herbs, and heirloom tomatoes; and Kiss the Cow Farm for ducklings and chickens. All these farms are in Barnard. I like to support our local farmers.” Will also uses Second Wind Farm in Woodstock for the American shorthorn beef. DRINKS, ENTERTAINMENT, AND MORE

The Barnard Inn has a full bar for cocktails, a whole section of 802 Vermont beer and many craft beers, and an extensive wine list. Music nights are another wonderful addition to the restaurant and tavern and currently feature Jim Yeager every Thursday night (familiar classic

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Above: Guests relax in the perennial gardens. Opposite, clockwise from top left: A happy customer. Adapting to COVID-19 outdoor grilling. Guests enjoy lawn games. Third Avenue Music. Duckling tortellini with wild mushrooms. Tables are set for a barn event.

rock), as well as other local musicians including Jack Snyder, Kathleen Dolan, Mark Van Gulden, Amanda Ukasick, and Justin Park, to name a few. Around the innâ&#x20AC;&#x2122;s extensive lawns and beautiful perennial gardens there are five picnic tables, four bistro tables, and 11 Adirondack chairs able to accommodate 50 people with safe distancing. The number of guests has had to be limited due to concerns about COVID-19, but the inn is currently booking events for 150 to 250 people for 2021 and beyond.

During the pandemic, they also have small private events for anywhere from two to forty guests. A featured offering is a Family Dinner for up to 10 guests. A delightful two and a half hours begins with a cocktail hour, then dinner and dessert, all around a firepit. Additionally, the inn offers custom boutique weddings and events focused on quality, personal attention to details, and tailored menus. Each boutique event can accommodate from 20 to 60 people. Off-site catering is available for small

events. Custom parties with a private chef are a good way for guests to feel safe, with classic meals curated in their own homeâ&#x20AC;&#x201D;a creative culinary evening with all five of your senses deliciously engaged. The Barnard Inn is not technically an inn as they donâ&#x20AC;&#x2122;t have guest rooms; the family lives upstairs. The historic 1796 brick chateau has an ambiance that is warm and welcoming. The front dining rooms are intimate, with understated Vermont craftsmanship, open to parties

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Clockwise from above: New COVID-19 outdoor dining. Craft beers. Harvesting from the chef's garden to infuse cocktails.

of a maximum of 10 per room with two seatings a night. Chef Will creates seasonal tasting menus with wine pairings available at a measured and comfortably paced service. And always, the food is of the highest quality. For the past 20 years, the Barnard Inn has survived fire, a recession, a hurricane, and an earthquake. “We will survive this pandemic too,” Will says. “We are versatile and creative. We can change on a dime to make it work.” The Dodson family not only makes it

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work—they surpass all expectations. The casual dining bistro of Max’s Tavern, the elegant restaurant, the lovely grounds, and most certainly the exquisite food is an experience you will never forget. The Barnard Inn Restaurant & Max’s Tavern 5518 Vermont Route 12 Barnard, VT (802) 234-9961 www.barnardinn.com

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G R E AT O U T D O O R S

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Skiing Under a Volcano Fall skiing in Nevados de Chillán, Chile Story & Photos by Lisa Ballard

“Is Chile still on? The volcano just exploded!” The text message caught me by surprise. What volcano? We were scheduled to depart the United States for the ski area Nevados de Chillán, a Chilean ski resort about 300 miles south of Santiago, in two weeks. A quick Internet search revealed that the ski area was located not just on a mountain in the Andes but also on an active volcano, which had indeed erupted. As I dug deeper, I learned that volcanic eruptions were nothing new at Nevados de Chillán, which was probably why it

wasn’t apparent in the ski resort’s marketing materials when I organized the trip. The mountain had spewed smoke, ash, and sometimes lava since 2016, but that was only the latest. The first recorded eruption was in 1650, shortly after Chile became a Spanish colony. I assumed the conquistadors kept their distance. Periodically, Nevados de Chillán made the international newswires, accompanied by spectacular photos of a volcanic explosion on social media, posted by backcountry skiers or climbers. However, the stories never got media attention in North America.

Clockwise from opposite page, top left: The volcano at Nevados de Chillán erupting as the sun rises over the ski area. View of the Andes from the ski slopes. The patio at the Hotel Altos Nevados, a direct path to and from the ski trails. The thermal hot springs by the Hotel Altos Nevados. A masters ski racer and her coach training at Nevados de Chillán.

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WHY NEVADOS DE CHILLÁN?

Above: View of the ski slopes from one of Nevados de Chillán's chairlifts. Far left: Skiers relax on the deck of the Altos Nevados Hotel. Left: The fabulous dessert table in the hotel's dining room.

I had skied in Chile once before, ironically, the same year that Nevados de Chillán became active again. However, that trip was to Valle Nevado, 300 miles north of Chillán, close to Santiago. Last fall, when the Chillán trip was scheduled, Valle Nevado, Portillo, and many other ski resorts were closed due to lack of snow, but Nevados de Chillán was white. Whereas Chile’s northern ski areas suffered a snow drought, Chillán was in good shape. The mountain had a reputation for stormier weather and lots of snow, but weather reports didn’t mention an erupting volcano. I called the ski area. “No problem,” said the voice on the other end of the line in broken English. “The volcano, we watch it. No worry. You learn emergency evacuation when you arrive.” “You realize that if the volcano blows while we’re there, game over,” said my son, Parker, who was going on the trip with me. Parker had just graduated from college with a degree in geology. Yet, no one had died, and people had happily skied at Chillán all summer (which is winter there), so I figured the odds of a catastrophic eruption were low. Instead of game over, it was game on. The main reason for the trip was to hold a training camp for about 30 masters ski racers, who would compete in a series of six international masters races during the last three days of the trip. In addition, I looked forward to seeing more of Chile on the drive down the coast, tasting some wine, and exploring a new ski area. INTRODUCTION TO THE VOLCANO

We landed in Santiago after flying overnight from the United States, then boarded a charter bus for the six-hour drive to Nevados de Chillán. Along the way, we stopped at the family-owned Miguel Torres Vineyard for a gourmet lunch paired with the vineyard’s exceptional wines. After 24 hours of airplane food, the meal was the perfect welcome to Chile.

We arrived at the Hotel Alto Nevados at the ski area in time for dinner. It was another feast, a buffet with a remarkable assortment of salads, side dishes, and entrees. The dessert table alone was 12 feet long and layered with cakes, tartes, brulees, puddings, creams, and just about any other sweet treat one could hope for. As I lay in bed that first night, I figured if the volcano erupted, I would at least die with a happy stomach. The next morning, after a buffet breakfast laden with every possible breakfast item known to North Americans plus meats, cheeses, and several items that I had never seen before, I rolled out the door to the ski slopes. It was a bluebird day. Several inches of fresh powder blanketed the trail in front of me, a beginner slope down to a cluster of lifts. Parker put on his skis next to me, impatient to get higher on the mountain to take advantage of the new snow. I was excited, too. For starters, we were in Chile. The conditions looked fantastic, and we were skiing in September, a couple of months earlier than we could at home.

Travel Planner WHEN TO GO Mid-June through early October, though August and September (the equivalent to February and March in North America) are prime time.

GETTING THERE Nevados de Chillán is 304 miles south of Santiago, or about six hours by car or bus. Rent a car at Santiago Airport for the drive down the coast, or connect to a flight to Concepcion, 107 miles (2.5 hours) from the ski resort. From Concepcion, rent a car or set up ground transportation through the hotel.

LODGING There are a number of hotels on the mountain and in the nearby village of Las Trancas. The Hotel Alto Nevados is owned by the ski resort, ski in/ski out, and includes access to the hot springs.

MORE INFO nevadosdechillan.com

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Nevados de Chillán is not a huge ski area by Vermont standards. Forget modern, high-speed lifts. A triple chair, three double chairs, and five T-bars gave access to 28 maintained (groomed) runs across its 1,200 in-bounds skiable acres. However, these ski area stats were deceiving. The resort had a big vertical drop, over 3,600 feet, and boasted South America’s longest run, the eight-milelong Las Tres Marías. We had no plan except to explore the mountain. We skied down to a T-bar, hopped on, and then held on for the ride uphill. About two-thirds of the way up the lift, an expansive view of the upper mountain lay in front of us. Well beyond the uppermost ski slopes, we could see the summit at more than 10,000 feet above sea level. Then, unexpectedly, a helicopter shot toward us from the mountaintop. A few moments later and just as unexpectedly, a cloud gathered on the snowfields around the peak. Or was that smoke? Or the volcano erupting?! An enormous plume pushed sky high like an atomic bomb going off on top of the mountain, except there was no sound or rumble. I fumbled to get out my phone to take a photo. Parker did too, which sent the T-bar careening left off the track. We recovered, traveled the last few yards to the top of the lift, then let the T go as we gawked at the volcanic plume towering above us, pushing ever skyward. It didn’t last long, perhaps 10 minutes, and then it was gone. “Whoa! That was crazy,” exclaimed Parker. The oddest part was how quiet the explosion was. The earth didn’t shake. Nothing fell on the ski slopes. Everything around us proceeded as if it had never happened. But it had happened, and it did again and again, three to four times per day, every day during our stay. MORE VOLCANIC ACTION

One foggy day, I heard a rumbling as I skied onto a chairlift. I assumed it was an avalanche. “Volcano,” said the lift attendant in a tone that implied business as

The volcano erupts as masters ski racers inspect a giant slalom course.

usual. “Are you ever concerned about the eruptions?” I asked the mountain’s marketing manager that evening over a glass of Chilean Carmenère, a local red wine that’s similar to a cabernet sauvignon. “The volcano is under constant surveillance,” he assured me. “There are sensors inside the cone, and the crater is five kilometers from the top of the ski area. You are safe.” “Why isn’t the snow covered with ash?” I asked, wondering if hot lava could flow for five kilometers, and if so, how long it would take. “It all blows over the Andes to Bariloche,” he chuckled. Bariloche was a major ski resort in Argentina on the other side of the moun-

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tain range. “They have to close their airport a lot.” A few days later, we couldn’t ski. The lifts had shut down while a blizzard bombarded the resort. The next morning, the slopes were littered with chunks of black, pumice-like rock, and the snow had a gray tint due to the ash that had mixed into it. Obviously, the volcano had erupted as usual during the storm, which had churned up the prevailing winds, dropping debris that would normally blow to the east. All in all, we spent 10 days skiing at Nevados de Chillán. By the end of our trip, we had grown accustomed to the periodic plumes above the snowfields

WHAT WILL YOU

DISCOVER?

and looked for them. Après-ski, we also enjoyed soaking in the natural hot springs next to the hotel that this geologically active mountain produced, as well as drinking Carmenère and eating an impressive assortment of beautifully presented dishes in our hotel’s dining room. Chile is home to about 100 of Earth’s 1,500 active volcanos. Nevados de Chillán is one of them, and skiing under it made a September ski trip to South America that much more memorable.

Marvel at the special exhibition, Prehistoric Giants

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Online Extra Find additional photos at www.woodstockmagazine.com.

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SEASONAL FOODS

Enjoy a Fall Feast By Susan Nye

Gather around the table with some favorites

sk any chef, “What’s your favorite season?” Without a doubt, the answer will be autumn. Or at least it will be if that chef has spent even a little time in New England. Vermont shines in the fall. The days are sunny, not too cold and not too hot, and the moon shines clear on cool, crisp nights. Beyond the spectacular foliage and wonderful weather, the farmers’ markets are brimming with apples, pumpkins, and squash. As we slip into September, plot your return to the kitchen. If you haven’t already, form a pandemic pod with your favorite people. Gather everyone together for a walk in the woods, a paddle on the lake, or a long bike ride. Top off the fun with a delicious dinner. Put away the grill and pull out the roasting and braising pans and let the magic happen with seasonal favorites.

Featured Recipes

• Butternut Squash Crostini • Braised Lamb Shanks and White Beans • Applesauce Cake with Brown Butter Icing

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Butternut Squash Crostini with Goat Cheese & Balsamic Reduction Serves 6

1 lb butternut squash, peeled, seeded, and chopped

Olive oil Kosher salt and freshly ground pepper to taste

1 tsp fresh chopped sage

1 tsp fresh thyme leaves

½–1 baguette, sliced on the diagonal about ½-inch thick and toasted

6 oz goat cheese, at room temperature

Garnish: Balsamic Reduction, chopped and toasted hazelnuts or pumpkin seeds, and chopped chives or fresh sage

Preheat the oven to 375°. Put the squash on a rimmed baking sheet, drizzle with a little olive oil, sprinkle with salt and pepper, and toss to coat. Spread the squash in a single layer. Stirring once or twice, roast at 375° until tender, about 40 minutes. Remove from the oven and immediately sprinkle with sage and thyme and toss to combine. The squash can be prepared in advance, cooled, covered, and stored in the refrigerator. Bring to room temperature before serving.

To assemble and serve: spread a layer of goat cheese on the toasted baguette slices and top with butternut squash. If you like, warm the crostini in a 350° oven for 5 to 10 minutes. Drizzle sparingly with Balsamic Reduction and sprinkle with toasted hazelnuts or pumpkin seeds and chives or sage.

Balsamic Reduction Makes about ¾ cup

1 cup balsamic vinegar

2 Tbsp finely chopped red onion

1 clove garlic, minced

1 bay leaf

1 tsp finely chopped sage

1 tsp thyme leaves

Kosher salt and freshly ground pepper to taste

1 Tbsp Dijon mustard

1 tsp or to taste honey

¼ cup or to taste extra-virgin olive oil

Put the vinegar in small, heavy saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until reduced by half. Stir in the onion, garlic, and herbs and simmer for 1 to 2 minutes. Remove from the heat and cool to room temperature.

Strain the vinegar through a sieve, using a rubber spatula to press on the solids. Season with salt and pepper and whisk in the mustard and honey. Whisking constantly, slowly add the olive oil and whisk until thick and well combined.

Serve at room temperature. Can be made ahead. Cover and store extra Balsamic Reduction in the refrigerator.

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SEASONAL FOODS

Applesauce Cake with Brown Butter Icing

Brown Butter Icing

Serves 12

½ cup raisins (optional)

4 Tbsp butter

1 cup confectioners’ sugar

½ tsp cinnamon

½ tsp ginger

Butter and flour for the pan

2¼ cups all-purpose flour 1½ tsp baking powder

½ cup (1 stick) butter at room temperature

½ tsp baking soda

1½ cups brown sugar

¼ tsp salt

1 tsp salt

2 large eggs

1 tsp pure vanilla extract

1 tsp cinnamon

2 tsp pure vanilla extract

1 Tbsp or more sour cream

1 tsp ginger

¼ tsp cloves

¾ cup homemade or unsweetened applesauce

¼ tsp nutmeg

¾ cup chopped walnuts (optional)

Brown Butter Icing Garnish: vanilla or ginger ice cream

Set the rack in the center of the oven and preheat to 350°. Butter a 10-inch springform or Bundt pan, line the bottom of with parchment paper, and butter the paper. Dust the pan with flour and tap out any excess.

2 3

Put the flour, baking powder and soda, salt, and spices in a bowl and whisk to combine. Add the nuts and raisins and whisk again. Set aside.

Put the butter and brown sugar in large bowl and beat with an electric mixer on high speed until fluffy. Add the eggs and vanilla and beat on high speed until smooth. Add the applesauce and beat until well combined.

4 5 6

Reduce the mixer speed to low and, with the mixer running, slowly add the dry ingredients and beat until just combined. Pour the batter into the prepared pan. Bake the cake at 350° for 40 to 45 minutes or until a tester inserted into center comes out clean.

Cool the cake in the pan onto a wire rack. Carefully remove the springform collar. If you like, you can flip the cake, remove the springform base and parchment paper, and then flip the cake onto a platter. If all that flipping makes you nervous, slide the cake with the springform base onto a platter.

Spread the Brown Butter Icing onto the top of the cake and let it drip down the sides. Serve at room temperature with a scoop of ice cream.

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Put the butter in a small saucepan and cook over medium heat until lightly browned, about 5 minutes.

While the butter bubbles, sift the confectioners’ sugar, spices, and salt together.

Leaving any burned bits behind, pour the brown butter over the sugar and spices, add the vanilla and 1 tablespoon sour cream, and whisk until smooth. A little at a time, add more sour cream if necessary. The icing should be thick and smooth but a little runny so it will drip down the sides of the cake. Cool for 5 minutes and then use immediately.

Online Extra Find a recipe for brussels sprout apple slaw with cranberries and walnuts at www.woodstockmagazine.com.

Braised Lamb Shanks and White Beans Serves 6

6 lamb shanks

Kosher salt and freshly ground pepper Olive oil

3 medium carrots, diced

3 stalks celery, diced

1 onion, diced

4 cloves garlic, minced

1 cup dry red wine

1 cup crushed tomatoes

2–3 cups chicken broth

2 tsp fresh thyme

2 tsp chopped, fresh rosemary

1 bay leaf

3–4 cups cooked white beans Chopped parsley

Preheat the oven to 350°. Season the lamb shanks with salt and pepper. Heat a little olive oil in a heavy casserole over mediumhigh heat. Working in batches, add the shanks and cook 3 to 5 minutes per side, until nicely browned. Remove from the pan and reserve.

If necessary, add a little more olive oil to the pot, add the carrots, celery, and onion and sauté until the onions start to become translucent, about 5 minutes. Add the garlic and sauté 1 to 2 minutes more. Add the red wine, tomatoes, 2 cups chicken broth, and herbs and bring to a simmer.

3 4 5

Return the lamb to the pot, bring to a simmer, cover, and transfer to the oven. Cook, turning the lamb 2 or 3 times, for 1 hour. Add the beans and, if necessary, more chicken broth and stir to combine. Continue cooking for 1 hour or until the lamb is very tender. Transfer the lamb shanks to individual plates and serve with generous spoonfuls of beans and sauce and a sprinkle of parsley.

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HAPPENINGS

Fall 2020

SEPTEMBER | OCTOBER | NOVEMBER

September 19â&#x20AC;&#x201C;October 18

Fall Weekends at the Farm Billings Farm & Museum BILLINGSFARM.ORG

Many events have been canceled or postponed due to the pandemic. Check the venue website or call before planning to attend an event. 7 6 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

Pentangle Council on the Arts

October 3–4 Fall Dressage Show & Vermont Foliage Getaway

31 The Green, Woodstock, VT (802) 457-3981 WWW.PENTANGLEARTS.ORG

Green Mountain Horse Association

Many fall events and programs have been canceled. For updates and information, visit pentanglearts.org.

GMHAINC.ORG

Through October 14, Wednesdays Market on the Green The Green, 3–6pm

September 19 Monarch Madness at VINS VINS Nature Center VINSWEB.ORG

September 26 Raku Pottery Firing

October 3–4 Workshop: Historic Floorcloths

Artistree, 10am–2pm

Artistree

ARTISTREEVT.ORG

September 20 Red Barn Dinner Series – In Foliage

October 2–November 7 Local Color 2020

Kelly Way Gardens, 4:30–8pm

Artistree

WOODSTOCKINN.COM

ARTISTREEVT.ORG

October 7 & 14 Virtual Class: A Celebration of Fall in Watercolor Artistree ARTISTREEVT.ORG

September 24–27 Fall Foliage Pleasure Ride Green Mountain Horse Association GMHAINC.ORG

Through September 26 Margaret Dwyer: Into the Woods, Into the Deep Artistree ARTISTREEVT.ORG FA L L 2020

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HAPPENINGS

October 25 A Family Halloween Billings Farm & Museum BILLINGSFARM.ORG

October 24 Hoots & Howls VINS Nature Center VINSWEB.ORG

November 7–8 Workshop: Impressionist Painting Artistree

October 24 Workshop: Paper Clay 101 Artistree ARTISTREEVT.ORG

ARTISTREEVT.ORG

November 7–8 Virtual Class: Inside-Out – Abstract Studies in Watercolor Artistree ARTISTREEVT.ORG

November 7–22, Saturday & Sunday November at the Farm

Facebook Contests, Sweepstakes & Giveaways! Like us on Facebook for your chance to win great prizes! www.facebook.com/ mountainviewpublishing

Billings Farm & Museum BILLINGSFARM.ORG

November 27–29 Thanksgiving Weekend Billings Farm & Museum

October 25 The Devil’s Cabinet: The Eddy Family of Spirit Mediums Woodstock History Center, 2pm WOODSTOCKHISTORYCENTER.ORG

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BILLINGSFARM.ORG

Online Extra Find more events online at www.woodstockmagazine.com.

ADVERTISERS INDEX 37 Central Clothiers................................................. 54

Junction Frame Shop............................................... 71

The Braeside Lodging............................................. 14

506 on the River Inn................................................ 56

Junction Fuels and A.L. Bellimer.............................. 2

The Carriage Shed..................................................... 6

APD Lifecare/The Woodlands................................. 38

Kedron Valley Inn.................................................... 75

The Daily Catch........................................................ 47

Anichini.................................................................... 39

Landshapes.............................................................. 25

The Gassetts Group................................................. 36

ArborScape.............................................................. 21

Mertens House........................................................ 17

The Jackson House Inn............................................ 52

Artistree................................................................... 71

Mon Vert Café......................................................... 56

The Public House..................................................... 65

Billings Farm & Museum......................................... 21

Montshire Museum................................................. 71

The Quechee Club .................................................... 1

Brown Furniture...................................................... 57

Mt. Ascutney Hospital............................................. 53

The Vermont Horse Country Store......................... 55

Carolyn Egeli Fine Art............................................... 9

N.T. Ferro Estate & Custom Jewelers..............38 & 54

The Vermont Spot................................................... 65

Clover Gift Shop..............................................47 & 56

Neely Orthodontics................................................. 47

The Village at White River Junction......................... 5

Collective—The Art of Craft................................... 55

Perfect Fur Daycare and Salon............................... 65

The Village Butcher................................................. 56

Crown Point.....................................Inside back cover

Piecemeal Pies......................................................... 25

The Village Inn of Woodstock................................ 54

Elevation Clothing................................................... 12

Pizza Chef of Woodstock........................................ 54

The Williamson Group............................................ 11

Ennis Construction.................................................. 20

Quality Inn............................................................... 65

The Woodstocker Bed & Breakfast........................ 55

F.H. Gillingham & Sons............................................ 54

Quechee Home, Porch & Closet.............................. 65

Unicorn.................................................................... 55

First Impressions Salon & Spa................................. 53

R.T Home................................................................. 56

Upper Valley Haven................................................ 37

Focus, A Vermont Gallery....................................... 56

Radiant Wellness Massage...................................... 65

VINS.......................................................................... 14

Four Seasons Sotheby’s International Realty........... 7

Red Wagon Toy Co. ................................................ 55

Vermont Cabinetry.................................................... 4

Frameworks Studio of Woodstock......................... 55

Shepard Interior Selections..................................... 65

Vermont Eclectic Co.................................................. 3

G.R. Porter & Sons................................................... 53

Sleep Woodstock Motel.......................................... 55

WISE......................................................................... 20

Gallery on the Green Online.................................. 56

Wagner Hodgson.................................................... 64

GeoBarns.................................................... Back cover

Snyder Donegan Real Estate Group........................... ......................................................Inside front cover

Gilberte Interiors..................................................... 15

Soulfully Good Café................................................ 54

Woodstock Chamber of Commerce...............17 & 56

Gilded Edge............................................................. 78

Splendid Chaos........................................................ 55

Woodstock Farmers’ Market.................................. 12

Hull Maynard Hersey Insurance.............................. 13

Terrace Communities.............................................. 19

Woodstock Hops N’ Barley..................................... 54

Jake’s Quechee Market........................................... 65

The Barnard Inn Restaurant & Max’s Tavern......... 54

Woodstock Recreation Center................................ 55

Jeff Wilmot Painting............................................... 37

The Blue Horse Inn.................................................. 56

Woody’s Mercantile ............................................... 54

Woodstock Beverage.............................................. 19

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.

GET CONNECTED Get listed on the woodstockmagazine.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of WOODSTOCK MAGAZINE. (See page 17.)

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FA L L 2020

WO O D S TO C K M AGA Z I N E

LAST GLANCE

Autumn is the bite of the harvest apple. â&#x20AC;&#x201D; Christina Petrowsky

8 0 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

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