Woodstock Magazine - Fall 2023

FALL FASHIONS AT ELEVATION CLOTHING

A LOOK BACK AT TOURISM

By E. Senteio

By Stephen D’Agostino

By Maria Buteux Reade

Executive Chef Jevgenija Saromova of the Lincoln Inn. Photograph by Lynn Bohannon.

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Enchanting Autumn

After a summer of extreme weather— including record-breaking rainfall that caused devastating ooding throughout the area—we’re happy to welcome a cooler, calmer fall season. Head outdoors for a hike in the hills or a bike ride around town or plan a Sunday drive to take in the countryside with its brilliant autumn foliage. It doesn’t get any better.

No matter what adventure you may be undertaking, Elevation Clothing’s quality brands can enrich your outing with classic style (page 38). Owner Kimbel Biele and her helpful sta can guide you to the perfect sweaters, shirts, jackets, and shoes to take you through any event on your calendar—from around the corner to around the world.

Join us as we drop by to visit the Lincoln Inn & Restaurant and owners Mara Mehlman and Executive Chef Jevgenija Saromova (page 54). e presentations on the dinner plates are so beautiful you may hesitate to start eating, but the farm-fresh ingredients and special, expert care with which they’re prepared will be evident with the rst bite, so dig in! e biggest problem may be deciding on what to order! Do you have a special birthday or anniversary coming up? Surprise your loved one by booking one of the inn’s six guest rooms and turn your celebration into an exquisite weekend.

If you’re looking for a thoughtful gift or you simply want to indulge your sweet tooth, check out the choices at Chocolate Fusion (page 44) by visiting their website at chocolatefusioncompany.com. Lifelong friends Paige Hiller and Lindsay Rogers have honed their secret chocolate-making process to the point of creating delicious and sensational works of art. What will you choose—the Signature Almond To ee or the Classic Bonbon Collection? I think I’ll go for one of each!

e sta and I hope your autumn is spectacular and packed with all your favorite friends, family, and activities. Have fun and keep in touch with local news and events at www.greateruppervalley.com. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

JACK ROWELL

Lynn began her photographic career in Boston, studying at New England School of Photography, assisting commercial photographers and custom color printing. Originally from West Virginia, she made her way north, finally landing in the hills of Vermont, where she has been photographing for over 30 years. Her current assignments include photographing people, architecture, and art.

Pamela has been a journalist with Hearst Connecticut Media Group for 20 years, covering a wide spectrum of subjects, and has a monthly food column in Connecticut Magazine. When she steps away from the computer, Pamela enjoys vacationing in Woodstock, playing tennis, gardening, reading, and spending time with her beautiful daughter, Alexis, and adorable mini Goldendoodle, Rafa.

Stephen is a freelance writer living in Reading, Vermont. 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.

Maria serves as managing editor of Edible Vermont magazine and writes for numerous publications. She spent her first career as a boarding school teacher and then became a writer, farmer, and cook when she grew up. Maria divides time among her family homes in southern Vermont, the Hudson Valley, and Martha’s Vineyard.

Lynn Bohannon

Maria Buteux Reade

Pamela Brown

Stephen D’Agostino

Cassie Horner

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ORGANIC COTTON FLANNEL CLOTHING

AROUND & ABOUT

By Cassie Horner

Jim Westphalen Film

The rural New England landscape is historically de ned by its architecture of farmhouses, barns, and steepled churches. But change is an ongoing part of life, and more and more of these structures are abandoned to their fate in nature. Jim Westphalen, a career ne-art photographer who once specialized in architectural photography, began noticing these buildings and how they were rapidly changing when he moved to Vermont about 25 years ago.

“When I came here, I was immediately enamored of old structures and I soon recognized that they are disappearing,” he says. As he

Above: Red Barn #5, Charlotte, Vermont. Built early 1800s, this barn sits on the land that was once the Thomas Chittenden Orchard, the largest apple orchard in New England at the time. The structure was used as an apple processing barn.

Right: Windsor Barn #4, Windsor, Vermont. This dairy barn built in the early 1900s was once part of the largest dairy farm in Windsor County.

Powder House #1, Pony, Montana. The building was used at the turn of the 20th century to store dynamite for the nearby gold and silver mines.

Above: Jenne Farm, Reading, Vemont. With structures that date back as far as 1813, the farm is still active and producing maple syrup. Le t: Outbuilding #6, Blooming Valley, Pennsylvania.

records their tenuous existence using a large-format camera, he realizes that, not only in New England but across the country, people truly care about what is being lost. ree years ago, he retired from his commercial work to focus full time on his ne-art photography and on creating a lm that shows the amazing character of vanishing buildings while featuring people re ecting on the history and changes that have left the structures empty or in decay.

e result is Vanish: Disappearing Icons of a Rural America, a powerful documentary moving between Vermont barns, farmhouses, a three-story chicken coop, and a railway depot to Montana farm buildings and a prairie church. e lm blends art, history, anthropology, and storm chasing.

“Of course, there is an obvious melancholy to what we are losing,” Jim says. “But these icons and my mission are much

Above: Collins Schoolhouse, Collins, Montana. This one-room schoolhouse was built in 1913. Le t: Norton Barn, Bozeman, Montana. Built late 1800s, this is the last remaining structure of the 240-acre Norton family ranch.

more than that. My number-one goal is to make people sit up and take notice of the beauty of these structures in their current state—a beauty that comes only with age. e second goal is to recognize not just the aesthetics but, in talking to people associated with the structures, the rich history that is disappearing as well. e oldtimers associated with them are disappearing too.”

Although there is loss, this is also a story of hope. e lm celebrates the rehabilitation of four connected barns (dating back to the 1700s) and the restoration and relocation of a railroad depot as well as the rescuing of a historic one-room schoolhouse.

e completion of the lm is just part of Jim’s mission to heighten people’s awareness of the beauty and importance of what is vanishing in their landscapes. “My quest is ongoing,” he says, “for as long as I can carry my big, heavy camera.”

Vanish: Disappearing Icons of a Rural America is showing at the Woodstock Town Hall eatre on Saturday, October 7 at 7:30pm. For more information about the lm and Jim, visit jimwest phalen neart.com.

WOODSTOCK TOWN HALL THEATRE

Saturday, October 7 at 7:30pm pentanglearts.org

JIM WESTPHALEN FINE ART jimwestphalenfineart.com

The Pink Church, Harlem, Montana, was built in 1931 by the Jesuit sect and abandoned in 1964.

Silver Lake Progressive Club

The Silver Lake Progressive Club traces its roots in Barnard over 100 years to its founding by Barnard and East Barnard farmers’ wives as a corollary to their husbands’ Farmers’ Guild. The name reflects the early 19th century when the word progressive was a synonym for modern. The Progressive Club was a social and educational organization bringing women together for events such as potluck meals and for lectures by speakers from the University of Vermont agricultural school on topics such as the best canning methods or the various chicken breeds.

“ e periodic gathering of the women for these events was a social boon, valuable for keeping women of the town in touch with each other,” says club secretary Margaret Edwards. “In an era before the telephone and before rural electri cation (which occurred during the presidency of FDR in the late 1930s and early

1940s), all the roads of Barnard were unpaved and the isolation of the populace on small farms that needed constant tending was an ongoing problem.”

e Progressive Club evolved with changes in society into a service group as well as a social opportunity. Gradually, the women took on new duties. Seasonally, they beautify areas in Barnard village, including the tra c island across from the Barnard General Store and two small gardens that ank the staircase of the Barnard Town Hall. ey also decorate the planter on the Town Hall’s porch. An important service of the club is awarding a scholarship each year to a Barnard high school graduate who enrolls in college. Money is raised through a July 4 bake sale and a GoFundMe page.

Progressive Club members attending the 2022 Billings Farm Quilt Show. From le t: Nancy Zuba, Betty Munro, Paula Sue Cabot, Charlotte Cro t (holding one of her quilts), Audrey Ward, Margaret Edwards, and Pat Mattson. Seated: Berna Donlon.

The Barnard Town Hall planter was made ready for fall foliage season by Pat Mattson.

e Progressive Club meets at least four times annually on designated Wednesdays. e year kicks o in May with a potluck in the Holway Room of Barnard’s Danforth Library in the village. e second meeting coincides with the annual quilt exhibit at Billings Farm & Museum. Every year some members exhibit quilts there. e fall gathering is often at Tozier’s restaurant, a popular

eatery in Bethel. e season concludes with a Christmas/holiday party in December, most recently at the Silver Lake Retreat on Stage Road. Other activities have featured eld trips to regional sites such as King Arthur Baking Company, Dartmouth’s Hood Museum of Art, and Silo Distillery.

ough the isolation faced by farm wives years ago is no longer a problem, the Progressive Club continues to provide opportunities for local women to get to know one another. “Participating in local

projects and meeting people who live here are what make life in Barnard so rich,” Margaret says. “And I like belonging to something traditional that has been going on for a long time in this town.”

Women from Barnard and East Barnard and area towns of Woodstock, Bethel, and Randolph are welcome to join the Silver Lake Progressive Club. To learn more about the club and how to get involved, contact Margaret Edwards at (802) 234-9759 or RgeEdwards@aol .com.

“Participating in local projects and meeting people who live here are what make life in Barnard so rich. And I like belonging to something traditional that has been going on for a long time in this town.”

— Margaret Edwards, Silver Lake Progressive Club secretary

Members Joan Lessard (le t) and Claire Dibble sell homemade pies, cakes, and cookies at the club’s annual July 4 bake sale held during the Barnard Firemen’s Barbecue.

Woodstock Permaculture

Americans love their lawns. Whether people live in the desert, the mountains, the suburbs, or a country village, they gravitate to the tidiness and order imposed on the landscape by carefully manicured grass. But with dramatic changes happening in weather patterns everywhere comes an increasing awareness of ways humans can help the environment. One of these modest changes is the creation of a permaculture garden.

Woodstock Permaculture is a group of locals a liated with the North Universalist Chapel Society in Woodstock village. About 10 years ago in 2014, some of the congregation looked at ways they could change the church grounds from lawn to a diverse landscape. Out of this decision evolved a mature setting with a garden, fruit and nut trees, and berry bushes. Today, people harvest fruits and berries and enjoy the owers in the garden. It was awarded an annual garden award by the Woodstock Garden Club.

“With permaculture, you reach beyond sustainability to design a garden that replenishes and regenerates life by providing pollinator plants and edibles for humans. At the same time, you are sequestering carbon from the atmosphere and not polluting the air with gas emissions,” says Anne Dean, an avid gardener and one of the group’s founding members with Sarah Hall. “A perfect example is a forest growing without human intervention. It is self-sustaining. e debris on the ground eventually rots and feeds the soil and thus the trees. It survives in its own beautiful cycle.”

Anne and Sarah both took a permaculture course in Massachusetts and returned with thoughts about how to make some local changes. “I’ve always been environmentally conscious. I looked at the church grounds and asked, ‘What

can we do to help the environment?’ Two guidelines are don’t mow lawns and do plant trees. We got permission from the Building and Grounds Committee to turn part of the lawn into a garden. By replacing lawns with a garden, you are not putting carbon into the air by mowing but sequestering it by planting trees and other plants.” e garden consists of eight sections designed to be tended by di erent volunteers.

A visit to the grounds reveals a variety of bushes ranging from black and red currants to boysenberries and blueberries. Trees include Brauernut hybrids, Hazelburts, an apple, a plum, and a Nanking cherry. In the seasons since the plantings, these varieties have matured noticeably. e church’s garden has inspired at least 10 other area gardens, such as the

Above: Wayne Thompson, Anne Macksoud, and Sarah Hall plant the new perennial plants into the permaculture garden in May 2014.

Below: Proud designers of the permaculture garden, Anne Dean and Sarah Hall stand in its center one year later, July 2015.

extensive plantings at the Mennonite Church in Taftsville and others located at individuals’ homes.

For people interested in learning more about permaculture and how to put some of these techniques into practice on their property, Woodstock Permaculture created a brochure. Copies are available at the garden on Route 4. Steps to create a garden include ground cover, low bushes and perennials, medium plants, and trees to make di erent heights.

“ e goal is to feed birds and bees, feed yourself, and create a visually pleasing space,” Anne says. “Ideally, every plant or bush in your garden has a speci c purpose.” To help people get started, Anne will provide divisions of church garden plants.

Woodstock Permaculture is looking for volunteers to keep the garden maintained. “Hopefully younger people will nd this fascinating and want to learn and take over some day,” Anne says. For more information, contact Anne at anneldean@gmail.com.

Another view of the garden.

 Westphalen Photography

Soothe Your Stomach on Turkey Day

We do it every year—we vow not to overeat at Thanksgiving but leave the table feeling stu ed and uncomfortable, and later the belly pain, bloating, and heartburn set in. Gastrointestinal distress around the holidays is (unsurprisingly) very common, since most of us find these special (rich, fatty, sugary, extra delicious) foods hard to resist. The number-one tip for avoiding indigestion this Thanksgiving is the simplest and hardest to follow: eat less. Slow down and chew your food well. Eating slowly will give your gut time to send fullness signals to your brain. If you do experience bloating and acid reflux a terwards, peppermint oil in capsule form can relax the muscles in the gut and relieve discomfort. Ginger tea may also help. Finally, resist the urge to lie down a ter eating—it can lead to heartburn. Instead, take a leisurely walk to help move things along.

DID YOU KNOW?

According to a Harris poll, 8 out of 10 Americans prefer Thanksgiving le tovers to the actual meal. 8/10

Breast Cancer Awareness

In 2023, an estimated 300,590 people will be diagnosed with breast cancer in the United States, according to the Breast Cancer Research Foundation. This cancer is sometimes found a ter symptoms appear, such as a new lump or mass, but many women with breast cancer have no symptoms, which is why screening is important. Regular mammograms can help detect breast cancer at an early stage when treatment is most likely to be successful. The American Cancer Society o ers the following screening recommendations:

•Women between 40 and 44 have the option to start screening with a mammogram every year.

•Women 45 to 54 should get mammograms every year.

•Women 55 and older can switch to a mammogram every other year, or they can choose to continue yearly mammograms. Screenings should continue as long as a woman is in good health and is expected to live at least 10 more years.

Fall Car Maintenance Checklist

The autumn nip in the air reminds us that winter is right around the corner. Winter in Woodstock can be brutal on your vehicle, and now’s the time to do a few maintenance checks to help keep it in top condition for the colder months ahead.

Inspect the battery. Make sure cables and terminals are snug and retighten if necessary to ensure good contact.

Check your tires. If you have less than one-eighth inch of tread le t, it’s time for new ones. Whether you go for winter or all-season tires, shop around now before the snow and ice arrive. If your tires are good, check your tire pressure since changes in temperature can cause the pressure to fluctuate.

Restock your winter safety kit. Make sure you have a blanket, a couple pairs of gloves, an ice scraper, a few granola bars, and a first-aid kit.

Top o your washer fluid and replace the wipers if needed. Sun exposure can cause windshield wipers to crack, and they typically need to be replaced every 6 to 12 months. Replace them now so they’ll be ready to clear away snow and road salt.

Test the heater and defroster. You probably haven’t used them since spring, so make sure everything is working before the temperature plumets.

Check all of your lights—headlights, taillights, brake lights, parking lights, and emergency flashers. Replace any broken bulbs. Cloudy headlights can reduce visibility at night (especially when it’s snowing), so if your headlights have seen better days, a headlight cleaning kit and a little elbow grease can make a huge improvement.

Spruce Up Your Space

You’ve probably heard that plants can help detoxify the air inside your home, but did you know they may also help reduce stress? A study in the Journal of Physiological Anthropology found that having plants in your home can make you feel more relaxed and comfortable. If you’re considering beautifying your space with a houseplant but are afraid the shorter daylight hours may not work in your favor, choose one that will thrive through autumn and beyond. The no-fuss snake plant prefers medium to bright indirect light but can tolerate low light, and it only needs watering every three to four weeks. Easy-peasy pothos thrives in any light except harsh direct sun and it likes to be watered every week or two when the soil dries out completely. The jade plant prefers moderate to low light and only needs watering when the soil feels dry. If you’re looking for a showstopper, the fiddle leaf fig will grow as big as you let it with little intervention, and it only needs to be watered every two weeks or as little as once a month, depending on how dry your home is.

Feel more relaxed and comfortable. . . with plants!

It’s Apple Season

Apples are an exceptionally healthy snack that’s packed with nutrients, fiber, and polyphenols (a type of potent antioxidant) linked to a lower risk for cancer, diabetes, and heart disease. They may also improve gut and brain health. To get the most out of your apples, leave the skin on—it contains half of an apple’s fiber and most of the healthboosting polyphenols.

Refresh and Rejuvenate

Ater a sweaty (and for many Vermonters, very stressful) summer, your body, mind, and spirit would benefit from a little self-care. Showing yourself some TLC has been shown to help ease anxiety, stress, and depression; improve concentration and energy; and increase happiness. Treat yourself to a visit to Strong House Spa in Quechee for a massage (add aromatherapy, hot stones, or an herbal foot soak), a facial, a Dead Sea salt exfoliation, an herbal body wrap, or many other treatments and therapies designed to pamper and recharge you. For more information, visit stronghousespa.com.

STRONG HOUSE SPA stronghousespa.com

Walk This Way

A lean body is only steps away

There are many reasons to take a walk—it helps improve cardiovascular tness, joint mobility, and even psychological health. An added bene t is it may help you shed excess pounds. According to the Mayo Clinic, a 30-minute brisk walk daily could burn more than 150 more calories a day. And the more you walk and the quicker your pace, the more calories you’ll burn.

Fall is the ideal season to head outdoors. Summer’s heat has given way to cool, crisp days, perfect for getting some exercise. Choose a scenic route surrounded by colorful fall foliage, breathe in the fresh air, and enjoy setting o on a healthy path.

To increase the calories you burn while walking, try the following:

•Wear a weighted vest. is will encourage your body to work harder and burn more calories. Unlike ankle and wrist weights or carrying dumbbells in your hands, a vest will distribute the weight evenly to help avoid imbalance and injury.

•Walk uphill. Incorporate hills into your routine a few times a week or increase the gradient on your treadmill.

•Power walk in intervals. First walk for about 5 to 10 minutes to warm up, then increase your pace and continue at an uncomfortable but sustainable pace for 10 to 15 seconds before returning to your normal pace. Repeat this throughout your walk.

ARE COLD-WEATHER WORKOUTS BETTER?

Winter will be here before we know it, but that doesn’t mean you should move your workouts indoors until spring. Exercising vigorously outdoors in the cold may burn more fat than working out indoors. It can also improve your endurance since your heart doesn’t have to work as hard, you sweat less, and you expend less energy.

Before your cold-weather workout, be sure to warm up your muscles with dynamic stretches that keep body parts moving, like arm swings, high steps, and lunges. Dress in layers, and protect your head, hands, and feet with a wool cap, eece glove liners, and heavy socks—when it’s cold, blood ow concentrates in your core to help you stay warm, leaving your head, hands, and feet vulnerable. Wear shoes with good traction, and don’t forget sunscreen and your sunglasses to protect your eyes from the sun and wind.

Sedentary lifestyles increase all causes of mortality, double the risk of cardiovascular diseases, diabetes, and obesity, and increase the risks of colon cancer, high blood pressure, osteoporosis, lipid disorders, depression, and anxiety, according to the World Health Organization.

The “Tourists’ Mecca”

Looking back at tourism in Woodstock

By Cassie Horner Photos courtesy of the Woodstock History Center

For people who live in or visit beautiful Woodstock, tourism is a fact of life. Drawn to the recreation and cultural opportunities, the shops and restaurants, and a long history preserved so well, people often take it all for granted. But tourism in Woodstock goes back generations.

A wonderful article appeared 100 years ago in the Rutland Daily Herald. Dated June 16, 1923, the headline shouted in bold type, “Woodstock is the Tourists’ Mecca.” e subtitle summed up the message: “Brief Narrative of a Village of Pastoral Charm Which Lies in a Verdant Valley. ough quiet and unpretentious, Woodstock represents a certain artistic magni cence rarely found in American Mountain resorts, while o the beaten path of the tourist it has everything worthwhile even for the most fastidious.”

Top: The Woodstock Inn coach, loaded with guests, in front of the Victorian-style Woodstock Inn.

Above: Woodstock's Green with the Victorian-style Woodstock Inn in the background.

is 100-year-old paean to Woodstock hits many of the same notes a visit to the town holds today, including summer and winter sports, tourist resorts, magni cent estates, history, and a base for exploring

“Though quiet and unpretentious, Woodstock represents a certain artistic magnificence rarely found in American Mountain resorts, while o the beaten path of the tourist it has everything worthwhile even for the most fastidious.”

— Quote from “Woodstock is the Tourists’ Mecca” published in the Rutland Daily Herald on June 16, 1923.

other areas. Answering the question of why so many are drawn here, the story re ected, “Because it’s Woodstock.” It also mentions the intellectual character of the town, the old cemetery, and swimming holes. Skiing was a big draw, with local inns coordinating groups of skiers taking the trains from Boston to White River Junction and then to Woodstock.

JUMPING ON THE TRENDS

A popular trend for tourists in the mid to late 1800s was a visit to a healing spa where they could rest and “take the waters.” Woodstock jumped on this boom with the opening of Sanatoga Springs, which had a mineral spring and was located south of the village. In 1891, Walter Dearborn bought what was known

Top: Sanatoga Springs had a mineral spring, a spring house, and a 15-acre park replete with rustic paths and bridges.

Above: Woodstock's Central Street in the late 19th century.

as Sanderson’s Spring and created the 15-acre attraction with a park, pavilions, rustic bridges, and bridle paths.

Jumping ahead to 1914–1915, a pamphlet produced by the Woodstock Inn

invited visitors with automobiles to enjoy country drives from Woodstock to a variety of locations. A sampling, with explicit directions and miles traveled, included journeying from Woodstock to Plymouth

Above: This building on River Street was used as a tea house in the 1930s.

Above right: Advertisement for the Riverside Tea House and Shop from the August 11, 1933, Vermont Standard.

Notch and back for a 35-mile jaunt. For the more adventurous, a 75-mile trip went over some steep grade through Granville Mountain to the Mad River Valley. e Woodstock Inn had quickly recognized that its guests with the new technology of autos would be eager to do some excursions.

Tearooms were favorite stopping places beginning in the early 1900s in Woodstock. As women traveled on their own without male protectors, the tearoom was a pleasant, safe environment in which to spend time with friends. e village o ered many options into the early 1940s. e House on the Marsh at the base of Mount Tom on Mountain Avenue was one venue. ere was also the White Cupboard Inn Annex on the Green.

MAKING A NAME FOR ITSELF

By the WWII era, pre- and post, the State of Vermont was becoming heav-

ily involved in promoting tourism. A 1952 promotional booklet had a tagline of “Vermont—Beauty Corner of New England.” It listed almost 30 accommodations ranging from inns and taverns to guesthouses. At the high end was the Woodstock Inn with rates from $10 to $14, while the Bagley Home o ered rates starting with rooms for singles at $3. Guesthouses run by locals in their homes were a popular choice for tourists of that era.

In 1972, more than 50 years ago, the state o ered a Visitor Handbook. Its cover boasted a drawing of a covered bridge. e tagline was “ ere’s a country road I’m going to take some day.” Woodstock continued to t the mold of what tourists wanted on a visit to the Green Mountain State.

Woodstock made a name for itself over the years as a welcoming, beautiful place with a lot to o er visitors. Perhaps no more of a compliment to the town

can be found than in the visitors who return often, some of them deciding to buy a home here, either to live in full time or use as a second home. A letter from May 1933 expresses one family’s desire to spend time here. Writing on Hotel Montclair, New Jersey, stationary, Mr. John D. Armstrong sought rates for accommodations for two months at the Woodstock Inn for himself, his wife, and a relative so they could enjoy the summer and play golf. e letter closed with a re ection on the Depression era: “Like all the rest our 1933 budget has been greatly reduced so I trust your rates are in keeping with the times.” It’s a reminder that even 90 years ago, the “Tourists’ Mecca” had to stay in step with what was happening in the world.

woodstockhistorycenter.org

WOODSTOCK HSTORY CENTER

Elevation Clothing

A familiar name with a new, fun attitude

By E. Senteio | Photography by Lynn Bohannon

If you’ve been around the Upper Valley for any length of time, you know Elevation Clothing has long been a part of the vibrant heart of Woodstock, Vermont. If you’re new to the area, it may have come up in conversation when someone excitedly asked, “Where did you get that?”

In the last three years, Elevation Clothing has experienced a revival of sorts. New owner Kimbel Biele purchased the store from the previous owners and her current neighbors, Carolyn and Charlie Kimbell. Having never owned a store of any kind before, the bold move may have been out of naivete or moxie. Yet, after receiving an already great store from Carolyn and Charlie, the reward for the leap of faith has been more than she imagined possible.

MEET THE OWNER

Before buying Elevation, Kimbel says, she “hadn’t worked in 22 years.” But that’s not exactly true. She had been hard at work raising three daughters. “One was a pro skier,

one is applying to med school, and one designs lingerie,” Kimbel says proudly. While her daughters were in school, Kimbel coached the middle and high school tennis teams. Her husband Jon traveled for work, and she was used to “having a million balls in the air.”

With her children grown and out of the house and her husband about to retire, Kimbel was wondering what came next when she heard Elevation was up for sale. “Suddenly,” she recalls, “I was like, oh, I can do that. It’s all connected to the community.” A bonus, she says, is having her daughters look at her “and being proud of me for being this businesswoman that none of us knew I was, so that’s kind of fun.” Fun is a word you will hear frequently when talking about Elevation.

Below: Owner Kimbel says, “Welcome!” So fun to have English Barbour and Australian Blundstones merchandised with locally made Vermont Gloves, cozy Faherty from New Jersey, KÜHL from Utah, and California’s Toad&Co.

Le t: The Elevation team includes Jennifer Gubbins, Bif Noble, Kimbel Biele, Lilly Macri, Ryan Barton, and Jennifer Anderson. Not pictured: Lydia Locke, Staci Reardon, Ashley Clapp, and Stacy Bebo.

Below: The store carries tons of Patagonia for men and women. Scarpa means "shoe" in Italian, but it should mean "comfortable and well made."

Although she had no experience owning and running a store, Kimbel did have a bit of retail in her background. When she was young, she worked at Ti any’s, where she learned “a ton about making things special.” Prior to becoming a full-time mom, she worked with clothing companies “J.J. Farmer, Barry Bricken, and Sandy Links, selling their lines into specialty and pro shops.” at was where she learned about merchandising. What she learned has served her and her Elevation Clothing customers well.

TWO FLOORS OF WOW!

One might describe Kimbel’s style as eclectic. e items you nd at Elevation are contemporary and traditional, exhilarating and comforting, durable and fashionable. Maybe you want to play hard and look good doing it. Or you want shoes that keep your feet happy as you explore new places and hike majestic mountains. How about a sexy dress that’s comfortable, or one “you can go hiking in and roll into a ball and put in your backpack?” Maybe you’re in the market for locally made jewelry or nely tailored gloves. Are you in search of a wall of socks?

Kimbel runs through a list of just some of the brands, national and local, that ll the two oors of the store: Stio, Faherty, Barbour, Patagonia, KÜHL, Cotopaxi, Blundstone, Indyeva, Scarpa, Skhoop, Artemis, In2, Whimsy Designs, goodr, Vermont Gloves, Darn Tough, Skida, Kari Traa. However, Kimbel will tell you it’s not about brand

names. It’s about quality, comfort, and sometimes personal experience. “We brought in Scarpa Italian hiking boots because my husband found them in Italy when he was on a biking trip, and he fell in love with them.”

When it’s something new they can introduce people to, “our sta has fun telling people about it. I’m happy we sell KÜHL because it’s fantastic for curvier people and a really well-made product. We have athletic wear that’s fashionable enough that it can be worn anywhere, and a huge Barbour section, which is an English line like what you see on the show e Crown. Some items we sell are a bit more trendy, like Faherty and Stio. We have Blundstone boots and fun fashion pieces, like right now we have these super-cute ip- ops.” What uni es the store’s diversity of styles, functions, and products, says Kimbel, is that everything is “well made and looks good.”

“My merchandising goal,” says Kimbel, “is bringing lots of di erent products together.” Instead of a rack of shirts or stack of pants, “I mix it all by colors.” Kimbel believes this helps customers think outside of their comfort zones. “My sta and I love when we can help someone who might come in thinking they looked good in a particular brand, then they nd something that makes them actually look or feel better.” Often the sta will buy something at the store and then come back and tell customers about

The Dream Team: Bif, Kimbel, and Kitty.

Clockwise from le t: Barbour shirts and accessories make men and women feel classic and pulled together. Stacks of luxurious cashmere wraps and sweaters will make you smile. Cotopaxi bags galore!

their experiences. “ ere’s an excitement in helping someone nd something they didn’t know they were looking for or try something new and unexpected that turns out to be perfect.”

A COMMUNITY WITHIN A COMMUNITY

At Elevation Clothing, it’s not just about customer service; it’s about customer satisfaction and a fun, personalized experience— not just for the people who shop there but also for everyone who works there. Kimbel doesn’t call them her employees; she refers to them as a team. is may be partly why she has created something di cult to nd these days: a happy workplace. If you ask employees what it’s like working at Elevation—whether they’ve been there over a decade or less than a year—you hear words like fun, community, and family.

Bif Noble has worked at the store for 14 years, and Kitty King has been there for 10. “ ey came with the store,” Kimbel says,

and she is so very glad they did. Bif says, “Kimbel has created an incredible, fun, and enjoyable workplace. It’s something every customer feels when they enter the store. ey always leave feeling like family.” It’s a feeling that Bif, Kimbel, and each team member likes to cultivate. “My team is so genuine, kind, and hardworking. One of the things I love about the store,” says Kimbel, “is that my team all loves to be here, and they’ve become friends. So when you walk in, it’s a really happy place.”

It’s a combination of things that lends itself to the upbeat atmosphere, including “the great products and the great customers,” says sta er Staci Reardon. “It’s a fun and rewarding place to work, and the customers reap the bene ts.” A recent addition to the Elevation team, high school studentathlete Lilly Macri says Kimbel is giving her “the experience of a lifetime and emphasizes creating a welcoming and helpful community for the customers and her employees.”

Working at Elevation, Lilly says, has made her “a better person.” It’s her “dream job” because, as a local, it’s where she has always loved to shop.

For Kimbel, each team member brings something special: “I feel so blessed. I just

Above: The store's wall of Darn Tough socks will help with holiday shopping.

Le t: Handmade out of rugs in Turkey, Artemis loafers for men and women dress up jeans and a T-shirt or make a special occasion more fun.

never thought that the team part of owning a store would be so life-changing. It’s like everyone walked in at just the right time to be the spark we were missing.”

But it’s not just the friendships among coworkers. It’s the relationships they’ve created with their customers.

e bonds formed over picking the right out t for a rst date, a road trip with friends, a weekend in the mountains under the stars, or the perfect gift. Remembering a little girl who visited on her birthday for a Cotopaxi backpack she’d wanted “forever,” Kimbel laughs. “We carry these awesome backpacks that are all repurposed fabrics. So each one looks completely di erent. And she couldn’t decide.” So Kimbel suggested she lay them all out. “She had 25 backpacks out on the oor. And she just put one away at a time until she got down to her perfect birthday backpack. She had so much fun!”

CHAOS THEORY

Kimbel wants everyone who comes into the pine-scented space to nd something special for them, even if it’s just a fun time and good conversation. Elevation’s clientele ranges from babies to boomers, from students to seniors. “When customers come in here, they always say, ‘You have so much great stu ,’ and everybody pretty much nds something they like, whether they buy it or not. I love that. I want people to say, if you go to Elevation, they’ll help you nd what’s right for you.”

Kimbel prefers the store full of choices and people. “Sometimes it gets a little crowded, but I think I like a little bit of chaos versus boutique. Raising three girls under two-and-a-half years old taught me to keep chaos fun. It’s nice to have a place where people walk out smiling bigger than when they walked in.”

ELEVATION CLOTHING

15 Central Street #1 Woodstock, VT (802) 332-6380

elevationclothingvt.com

Classic Bonbons (Dulce Salted Caramel, Coconut Sea Salt, and Raspberry Orange).

A Recipe for Sweet Success

Two lifelong friends turn their passion into mouth-watering candies

By Stephen D’Agostino

If Paige Hiller, co-owner of Woodstockbased Chocolate Fusion, knows one thing about candies (spoiler alert: she knows a lot more than one thing), it is the importance of tempering chocolate when making beautiful, delicious confections. For those of us who only know chocolate on the receiving end, tempering is the process of heating and cooling that stabilizes the chocolate for use in candies. Proper tempering produces the attractive shine and satisfying snap of a well-made sweet.

Ecole Chocolat, the Canadian-based school from which Paige took the online, two-year Professional Chocolatier Program, says on their website, “Learning how to temper chocolate is not only about the outcome. It’s about the process, the chemistry involved, the steps involved, what you’re looking for and why.” e same can be said about Chocolate Fusion, which Paige and co-owner Lindsay Rogers have tempered into a delicious and satisfying business.

Photography by Paige Hiller

“Learning how to temper chocolate is not only about the outcome. It’s about the process, the chemistry involved, the steps involved, what you’re looking for and why.”

— Ecole Chocolat

THE PROCESS

Chocolatier was not Paige’s rst career. at was photography, which led her from her hometown of West eld, New Jersey, to New York City, then to design jobs at the Museum of Fine Arts in Boston and the Metropolitan Museum of Art. Later, she moved to Vermont to work for Wild Apple Graphics. She returned to photography, focusing on weddings until the pandemic put such gatherings on hold.

Playing Favorites

FAVORITE GANACHE FLAVOR

PAIGE: Coconut & Sea Salt

LINDSAY: Raspberry

FAVORITE CHOCOLATE FUSION CONFECTION

PAIGE: To ee

LINDSAY: Milk Chocolate Hearts with Caramelized Hazelnuts

Inset:

“You make great to ee,” friends told her as Paige struggled to nd a new line of work. “Maybe you should do that full time.” e to ee she made from a recipe given to her by a family friend in New Jersey was for Christmas gifts only. e more she thought about it, though, the more Paige realized that maybe there was something there. With two years of study and practice, she became skilled in all aspects of chocolate. What she was not skilled in was running a business like this.

THE CHEMISTRY

Paige and Lindsay are three months apart in age. eir families were friends before they were born and lived in West eld until Lindsay’s family moved to California when she and Paige were seven. eir friendship was stronger than the distance; they stayed in contact cross-country and saw each other when their families vacationed together. While Paige pursued creative careers, Lindsay was all business. After graduating from the Wharton

“Yes, they are beautiful, but they’re not just a piece of art. I want the beauty backed up by the flavor combination. I want someone to say,‘That was great, I’m having another.’”

— Paige Hiller, co-owner of Chocolate Fusion

Above: Lindsay (le t) and Paige, 2022.

Lindsay (le t) and Paige, 1971.

School, she specialized in recruiting executives for companies.

“I was trying my best to do it myself,” Paige says of her attempts to start a business, “and I wasn’t getting anywhere.” She talked with Lindsay, who suggested she could help. ey decided to mull the idea over for the next six months. “If we don’t like the way we’re going by June [2022],” Paige recalls Lindsay saying, “then we’ll kibosh the whole thing. And if we like it, then I’m going to come out, and we’re

really going to put our heads together.” When the six months passed, Lindsay came east.

Lindsay notes that their skills complement each other. “I am Paige’s left brain,” she says, “and Paige is my right.” Lindsay keeps track of inventory, expenses, and ordering while Paige makes the chocolates and brainstorms new avor combinations. ey hold weekly meetings over Zoom, which always fall back into friendship mode, no matter how they try

to stay focused. Often, “we get o on a tangent, sometimes for an hour,” Paige says, until one of them realizes that they have to get back to talking shop.

THE STEPS

While Lindsay may be adept at painting the business’s nancial picture by lling in cells on a spreadsheet, Paige is adept at painting bonbons and lling them with ganache to create edible works of art. ough many businesses throw around

Le t: Signature Almond To ee.

Above: Classic Chocolate Hearts (Milk Chocolate with Caramelized Hazelnuts, White Chocolate with Dried Cherries & Pistachios, and Dark Chocolate with Caramelized Almonds, Coconut & Sea Salt).

the term “small batch” as a marketing buzzword, the work Paige does is the de nition of that phrase. She makes the bonbons, 24 per mold, only when they are ordered.

Bonbons are colorful confections painted on the outside using cocoa butters. Apart from the painting, the e ort to create them is more technical and mechanical than creative. at is until Paige considers the avors for the ganache that will ll them. She has spent hours creating recipes for speci c avor combinations. One day’s order may be for chocolate caramel ganache, two intense avors that play o each other. e next may be for a brighter avor combination: raspberry orange, where the former takes the starring role, but the acidity of the orange tames its sweetness.

WHAT YOU’RE LOOKING FOR

More than anything, Paige and Lindsay hope eating a Chocolate Fusion confection will be an experience. Paige says she wants people to be awed by how

they look, but she doesn’t want people to think they are too pretty to eat. “Yes, they are beautiful, but they’re not just a piece of art,” she says. “I want the beauty backed up by the avor combination. I want someone to say, ‘ at was great, I’m having another.’”

It’s worth noting that, though bonbons are the most labor-intensive sweets Chocolate Fusion o ers, Paige and Lindsay put similar devotion and passion into their milk-, dark-, and white-chocolate fruit-and-nut-studded hearts. In these, you’ll nd such goodies as caramelized hazelnuts or almonds, roasted pistachios, and high-quality cherries. And, of course, the company makes the to ee that started it all.

THE WHY

Like many people, Paige faced a crisis of employment when the pandemic began. She was fortunate enough to have the time and ability to branch out and try something new. However, that is not why she and Lindsay started Chocolate Fusion.

Classic Bonbon Collection.

Tips for Eating Chocolate Fusion Bonbons

Take a moment to observe how pretty the bonbon is.

Put it in your mouth and resist the urge to bite. Let it melt, and while it does, enjoy how it feels, and notice the complexity of the flavors. That goes for the chocolate and the ganache.

Paig e and Lindsay became empty nesters at the same time when their daughters left home. ey both wanted to ll the space. Lindsay summed it up as they were contemplating their new business venture. “Who knows how successful it will be,” she said to Paige, “but it will be a fun second act regardless. Let’s go for it!”

Paige also notes something else that motivated her. “I want my daughters to know that there is always the possibility of reinventing yourself. I want them to know that it is extremely important as women to have something of your own.”

Paige and Lindsay have turned their passions into a growing business in a short time. ey continue to test new avor combinations, hone the workings of their most recent adventure, and, most importantly, remain each other’s best friends.

You can nd Chocolate Fusion online and at pop-up shops during the holidays.

CHOCOLATE FUSION

chocolatefusioncompany.com

Repeat.

Unique Shopping, Dining, and Services

Au Comptoir Village Bar

4 Mechanic Street Woodstock, VT (802) 299-5435

www.aucomptoirvt.com

Wed–Mon 3–10pm

Sudie’s

16 Central Street Woodstock, VT (802) 457-2525

www.sudieswoodstock.com

Mon–Sat 10am–5pm Sun 11–4pm

Chocolate Fusion Co.

Handmade Artisan Chocolate Woodstock, VT

www.chocolatefusioncompany.com

@chocolatefusioncompany

e Prince and e Pauper Restaurant

24 Elm Street Woodstock, VT (802) 457-1818

www.princeandpauper.com

Cheers to 49 years!

Open for dinner Tue–Sat

Frameworks Studio of Woodstock

63 Pleasant Street Barn Woodstock, VT (802) 356-5235

Open Tue–Sat

Celebrating 15 years!

Sleep Woodstock Motel

Woodstock’s Unexpected Motel 4324 W Woodstock Road, Woodstock, VT (802) 332-6336

www.sleepwoodstock.com

reservations@sleepwoodstock.com

Splendid Bakes

4 e Green Woodstock, VT (781) 267-5015

www.splendidbakesbybanks.com

Mon–Sat 11am–5pm

37 Central Street Woodstock, VT (802) 457-9300

@37centralclothiers

e Woodstocker Bed & Breakfast

61 River Street Woodstock, VT (802) 457-3896

www. eWoodstockerBnB.com

37 Central Clothiers

In and Ar nd Woodstock, Verm t

www.deirdredonnelly.com

www.collective-theartofcra .com

www.unicornvt.com

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

Actively purchasing Rolex and other high grade watches. 506

anythingprinted@comcast.net

www.ferrojewelers.com

(802) 457-7395

Soulfullygood.com

Prix Fixe & A La Carte Menus Private Catering, Weddings & Events

5518 Vermont Route 12 Barnard, VT (802) 234-9961

www.barnardinn.com

Instagram–barnardinnrestaurant

Enjoy Woodstock this Fall

R.T. Home

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

Mon–Sat 10am–5pm Sun 12–4pm

Red Wagon Toy Co.

41 Central Street Woodstock, VT (802) 457-9300

www.redwagontoy.com

@redwagontoyco

Pizza Chef

Route 4 Woodstock, VT (802) 457-1444

Sun– u 11am–9pm Fri & Sat 11am–10pm

e Village Inn of Woodstock & e Vic Tavern

“We’re the pink one!”

41 Pleasant Street Woodstock, VT (802) 457-1255

www.villageinnofwoodstock.com

Mon, Tue, u, Fri 5–8pm

FH Gillingham & Sons

16 Elm Street Woodstock, VT (802) 457-2100

www.gillinghams.com

Mon–Sat 8:30am–5pm Sun 10am–4pm

e Vermont Horse Country Store

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

www.vermonthorsecountry.com

Always available. Please call (802) 356-6748 anytime.

Splendid Chaos

58 Pleasant Street Woodstock, VT (802) 457-7084

www.splendidchaosvt.com

Open Tue–Sat

Mon Vert Cafe

28 Central Street Woodstock, VT (802) 457-7143

www.monvertcafe.com

Woodstock Scoops

Maple Creemees

Locally made Ice Cream, Shakes, Sundaes & More!

20 Central Street Woodstock, VT woodstockscoops.com

Woodstock Wheels

E-bike Rental Service

54 River Street

Woodstock, VT (802) 281-9012

www.woodstockwheels.com woodstockwheelsvt@gmail.com

Mad River Green Shopping Center

101 Mad River Green

Waits eld, VT

www.stephaniegraceceramics.com @stephaniegraceceramics.com

Wed–Sat 8am–4pm

Clover Gi Shop

10 Elm Street

Woodstock, VT (802) 457-2527

@clovergi shop

Gi s–Home Decor–Apothecary

Stephanie Grace Ceramics

The Lincoln Inn & Restaurant Brings Global Fusion to Woodstock

By Maria Buteux Reade |

Photography by Lynn Bohannon

Driven by Design

The rst course arrived under a glass dome swirling with evanescent smoke. Tender ivory kanpachi crudo and pink-edged radish wafer twirled into a rosette, with salmon and white sh roe nestled into the folds.

e orange and golden pearls, bursting with oceanic salinity, complemented the buttery kanpachi. Marigold blossoms, miniscule shiso leaves, and blinq blossoms—the caviar of microgreens—added an earthy touch to the pool of seasoned dashi at the bottom of the broad plate. A sip of crisp herbaceous Austrian Gruner Veltliner prepared the palate for the next bite. at was the opening act of the Lincoln Inn’s seven-course tasting menu, culinary theater staged in a relaxed pace over three hours. e fth course centered on Spanish quail prepared three ways, surrounded by shiitake mushrooms and pickled onions with marinated mustard seed; the ensuing dish featured a perfectly rare wagyu tenderloin and melt-in-your-mouth seared foie gras topped with shaved Italian white tru e. Unique and thoughtful wine pairings enhanced the artfully arranged elements on the plate.

Above: Kanpachi and Radish Crudo and Caviar.

Below: The Lincoln Inn & Restaurant.

Opposite: Mara Mehlman and Chef Saromova.

A GLOBAL EPICUREAN EXPERIENCE

Most meals start with ingredients. For Executive Chef Jevgenija Saromova, they begin with a sketch on a yellow lined legal pad. Jevgenija sees a plate as the blank canvas on which to create her own masterpiece. “We rst taste food with our eyes, so the presentation is extremely important,” says Mara Mehlman, Chef Jevgenija’s partner and coproprietor of the Lincoln Inn & Restaurant.

On the yellow pad, Jevgenija pencils in shapes, swirls, slashes, squiggles, and dots. “When I create a dish, I draw how I want it to look. While I’m doing that, tastes start to lter into my head and mouth. e colors, forms, and textures lead me to the ingredients I will choose. I compose the nal plate so that guests can taste each individual element and then bring them together on the fork to experience how they work as a whole.”

Jevgenija grew up in Latvia, where every meal was made from scratch. As a teenager traveling to other countries on holiday, she would nd the best restaurants and inns and volunteer to wash pots and pans while keeping attuned to the dishes being prepared around her. When she returned to the hotel each night, she would write down notes on all that she had seen and tasted. is culinary passion led her to work in award-winning, high

Above: Paul Newman Private Dining Room. Photo courtesy of the Lincoln Inn.

Below: Sea Scallops, Unagi Kabayaki.

Clockwise from top: Deconstructed Caprese Salad. Langoustine, White Sturgeon Caviar. The patio o ers plenty of outdoor seating.

rosette, and Michelin-star restaurants in Italy, France, and England.

Jevgenija and Mara bring an extraordinary global epicurean experience to Woodstock. “We are farm to table because we believe that ingredients must be as fresh as possible,” the chef explains. “However, we don’t limit ourselves to Vermont ingredients.” Far from it, in fact. Jevgenija works closely with a supplier based in North Carolina who sources the highest quality ingredients from around the world that spark Jevgenija’s creativity. “Je is a miracle. We’ve collaborated for six years, and I speak with him at least a dozen times a day. Because he’s also a chef, he understands my vision and obsession with the nest ingredients, and he goes to great lengths to nd them for me. Japanese seafood, Napa Valley quail, French foie gras, Italian tru es. Whatever I want, he will nd!” Her skilled hands then transform and condense the avors and textures into the purest forms of themselves through gastronomic alchemy.

Plates change by season. A fragrance in the air or the graceful shape or brilliant color of a vegetable will stimulate a creation. In late summer, one course featured langoustine with white sturgeon caviar and a dab of airy horseradish cream atop a disk of caramelized roasted

Top: Essence of Apple Smoke and Kanpachi. Below: Strawberry Sorbet and Chocolate Delice with Honeycomb Twill.

Top: Spanish Quail.

Le t and above: Two of the Lincoln Inn's six guest rooms, which combine rustic New England charm with simple elegance. Le t photo courtesy of the Lincoln Inn.

onion and rich carrot puree. Sprinkled around the edge of the earthenware plate were two of Chef’s signature powders: one made from dehydrated carrot juice and the other a white onion ash derived from burned, paper-thin slices of onion.

ese delicate touches conjured the vegetable itself while also serving as part of the plate’s visual appeal. at dish was further enhanced by a delectably bright California chardonnay.

COMPLEMENTED BY EXCEPTIONAL WINE

“Wine pairings are a vital element to the overall experience,” Mara notes. “We seek exquisite varietals, drawing from different winemakers and growing regions around the world. Our cellar has more than 500 varietals. Ninety-nine percent of the wines we pour are not available in standard retail stores. Our program provides our guests the opportunity to taste truly exceptional wines. Take Margaux

Relax with a good book in the library. Photo courtesy of the Lincoln Inn.

for example, one of the world’s most elegant wines. omas Je erson fell in love with Margaux when he was ambassador to France. He brought cases back to the United States where it remained his wine of choice. Rarely can one order Margaux by the glass, but guests here can enjoy this treat.”

Mara studied wine in Dijon, France, and has traveled extensively through wine-growing regions of Europe and California. “I read; I talk with winemakers; I drink and live wine! Chef and I taste every bottle our distributors bring. She has a magical ability to taste a wine and create a dish that will complement it. I make sure each meal represents di erent regions of the world. e nal selection for the menu is a give-and-take with both of us weighing in.”

e couple bought the historic 1875 farmhouse inn in 2014 as a ground-up restoration project. “We’re a restaurant with six guest rooms, much like you’ll nd in small villages throughout Europe,” Mara says. “Our rooms are simply furnished, clean, and cozy.” Securing a room upstairs allows guests to enjoy the unforgettable dining experience, wander out to the terrace overlooking the Ottauquechee River, and then enjoy a deep sleep, knowing an equally delicious breakfast awaits in the morning. Wine optional.

Kitchen and Bath Design Center

2709 West Woodstock Road Woodstock, VT (802) 457-7052

lincolninn.com

Fall Skiing in Bariloche, Argentina

A run to remember

My hankering for skiing gets earlier as I get older. A decade ago, if you had asked me to buckle up my ski boots in September, I would have laughed. “I’m still waterskiing,” I would have replied, “Talk to me in December.”

After turning 50, the snow started to beckon me back more quickly after putting my skis away in late March. Skiing in March was delightful. It was warmer, sunnier, and somehow felt more freeing, perhaps because I didn’t feel buried under 10 layers of clothing. ose bitter cold, windy days melted away. Everyone seemed happier and healthier, enjoying the slopes. Was it possible to ski more often when the weather was so glorious?

I tried Mount Hood, the snowcapped volcano in Oregon that typically o ers skiing through mid-August. e slush bogged me down, and the terrain was limited. e early-morning corn snow was ne, but not the slop that it became by 10am. I wanted a place that o ered spring skiing, not summer skiing, if you get my snowdrift, so I ventured farther away to Chile in South America and found it. Skiing in the Andes is like the Alps, but with the seasons reversed. Our fall is their spring.

Story and photography by Lisa Ballard

The author and her friend on the summit of Catedral.

After two trips to Chile, my South American bucket list of ski resorts started to grow. Bariloche, the most prominent ski resort in Argentina, topped the list. I had heard of it since I started ski racing as a kid. Back in the 1970s, it was a popular spot to get some early time on snow. Last September, I skipped Chile and headed to Argentina on what became a memorable skiing adventure.

THE MOUNTAIN

Bariloche is actually a catch-all name for two ski areas and a tourist town in the lakes region of Patagonia. e

town—a city, really, with a population of 164,000—is formally known as San Carlos de Bariloche. It’s located at an elevation of 2,930 feet on the shores of Lake Nahuel Huapi, a 210-square-mile lake within a national park of the same name.

e city is surrounded by the whitemantled southern Andes Mountains, which top out over 11,000 feet.

Bariloche is often called the Tahoe of South America because of Lake Nahuel Huapi. Lake Tahoe in California is roughly the same size. Both lakes are more than 1,000 feet deep and surrounded by big mountains. at said, I found the skiing options more similar to Jackson Hole, Wyoming, where there’s a small ski area in the resort town and a much bigger one a few miles away with its own lodging, dining, and shopping at its base.

A decade ago, if you had asked me to buckle up my ski boots in September, I would have laughed. “I’m still waterskiing,” I would have replied, “Talk to me in December.”

From top: Visitors in the heart of the ski resort. The entrance to the Club Hotel Catedral, with its European-style architecture. One of the many runs above tree line at Catedral.

e big mountain in Bariloche is called Cerro Catedral, which means “cathedral hill” in English. Similarly, the ski area that drapes across this massive alpine ridgeline is called Catedral Alta Patagonia, or “high Patagonian cathedral.” e name comes from the rock spires that de ne some of the bowls and chutes, but the view is what makes a skier religious.

Whenever I get on a chairlift for the rst time at a ski resort, I head to the top of the mountain. e ride up gives me a sense of its slopes, and standing at that high point is an opportunity to survey my surroundings. Mostly I love being on the summit. Getting there at Catedral took three chairlift rides. e rst one traveled uphill above cut trails that formed winding corridors between old-growth conifers. e brownish snow looked old and granular, with bare spots here and

Above: A school group in matching ski jackets strolls through the resort.

Right: The author (far le t) and her friends with a view of the lakes region behind them.

there. e snow whitened and the trees thinned by the top of the second lift. e third lift was above tree line and back to the winter that I wished for.

THE VIEW

I stared upward toward the summit ridge as I traveled higher. My heart swelled at the massive cirque that curved away toward my left, all skiable. ere was acre after acre of groomed slopes, the edges of which melded into moguls. Some of the mountain was wilder. e entire scene was capped by a cloudless azure sky. I got o the chairlift and turned to ski down, then froze, not from the weather but from the incredible view.

e panorama was like nothing I had ever seen before. Sparkling lakes lay like blue mirrors to the horizon. Around the lakes, untamed layers of glaciated peaks

Top: A ski shop in the heart of the resort.

Above: A restaurant on one of the high ridges of the mountain.

DESTINATIONS

INSIDER INFO GETTING THERE

San Carlos de Bariloche airport (BRC) is located 1,000 miles south of Buenos Aires, a two-and-a-half-hour flight. There are several flights per day on Aerolineas Argentinas, a partner with Delta Airlines, from Ministro Pistarini International Airport, also known as Ezeiza International Airport (EZE). Be sure to book the connection onto Aerolineas Argentinas from EZE to BRC, not the metropolitan airport that requires a one-hour (or longer) taxi ride across the city.

GROUND TRANSPORTATION

Arrange a shuttle from the airport to your hotel through your hotel, especially if you have a lot of luggage. Airport taxis tend to be small cars. Ski bags might not fit.

LODGING

Walk to the slopes from the Club Hotel Catedral, the less expensive—though comfortable and charming—of the two main hotels at Catedral Alta Patagonia. clubhotel.com.ar

LIFT TICKETS

Purchase li t tickets at the ticket window similar to American ski resorts or in advance online. Single and multiday tickets are available. For example, a six-day adult ticket is about $600 (or about $100 per day, though you might pay half that if you pay in US dollars).

catedralaltapatagonia.com/tarifario

MONEY

The Argentinian peso uses a “$” symbol similar to the US dollar. Currently Argentina is experiencing extreme inflation. Plan to pay for everything you can in cash in US dollars. You’ll get an exchange rate that’s up to double the bank rate, which is the rate if you pay with a credit card.

TIME ZONE

Argentina is one hour ahead of Eastern time. When it’s 9am here, it’s 10am there.

WATER

In general, water in urban parts of Argentina is considered safe to drink whereas water in rural areas is not. Water at the ski resort is potable.

ELECTRICITY

In Argentina, the wall sockets are most commonly type C, and sometimes type I. The standard voltage is 220V at a frequency of 50Hz. North Americans should bring one or two converters if you want to charge your electronic devices.

Above: View of the town of Bariloche from the ski slopes. Inset: Friends enjoy the sun, the spring snow, and the view.

tinued as far as the eye could see. I’ve stood on summits around the globe and peered at magni cent mountains and lakes, but nothing like the view from atop Catedral! As I breathed in the cool, calm air, the scenery seemed to inhale with it. Catedral lled me up before I had made a turn.

Eventually I pushed o . e slope before me was steep but groomed. I forced myself to watch the terrain ahead of my skis instead of the exceptional scenery.

e snow felt like butter as I carved turn after turn. e sun had warmed it just enough to soften it, but not too much. It was perfect spring corn snow. What’s more, almost entirely natural snow covered Catedral, which softens in the spring to a more velvety texture than machine-made snow that Vermonters know best. It was a run to remember.

THE WEATHER TAKES A TURN

After that rst introduction to Catedral, the weather and snow conditions remained heavenly for a week, then winter returned. On our last day, pea soup fog engulfed the mountain. e wind picked up, and a blizzard moved in. Exposed and above tree line, the conditions were the antithesis of the rst seven days. I got o the lift on the now familiar summit ridge, but could see nothing. I could hardly tell what was up or down. To get down, I followed another skier in a bright red jacket. Vertigo and unruly clumps of ungroomed snow toyed with my balance. As fun as the skiing had been, it was now frightening.

When I nally reached the top of the second chairlift, I took o my skis and walked to the lift terminal where the few skiers that had come up that day were downloading toward the base. Once on the chairlift, heading down, the fog ended where the tree line resumed. “Skiing today was crazy,” I mused.

And I’m just crazy enough to return to Bariloche again. I had left too many turns undone due the fog, and that view! If skiing is one’s religion, Bariloche is the place for more than one pilgrimage.

Outdoor Adventures

Shop, Dine, and Explore Quechee this Fall

Whisper Hill Bath and Body

5967 Woodstock Road Quechee, VT (802) 296-SOAP(7627) www.whisperhill.com

Open daily 11am–4:30pm Closed Wed

Hair Trends

6985 Woodstock Road, Route 4 Quechee, VT (802) 295-6150

Mon & Tue 9:30am–7:30pm Wed & Thu 9:30am–5pm

By appointment Instagram @vals.hair.trends

Foley Brothers Beer Garden 20 Quechee Gorge Village Drive Quechee, VT (802) 281-6769

www.foleybrothersbrewing.com/Quechee

Wed, Thu, Sun, Mon 10am–6pm Fri & Sat 11am–7pm

The Vermont Spot

Quechee Gorge Village Route 4 Quechee, VT (802) 281-6274

Open daily 9:30am–5:30pm

Perfect Fur Salon Dog and Cat Grooming Quechee Gorge Village, Route 4 Quechee, VT & 676 Hartford Avenue, Hartford, VT (802) 369-2966

www.perfectfursalon.com

Mon–Sat 9am–4pm

Vermont Antique Mall

Quechee Gorge Village, Route 4 Quechee, VT (802) 281-4147

Open daily 10am–5pm Free Parking

Public House Pub Route 4

Quechee, VT (802) 295-8500

www.publichousevt.com

Always Serving Quality Food, Drink, and Fun

FB: PublicHouseVT

Align Inn Vermont

5817 Woodstock Road Route 4 Quechee, VT (802) 295-7600

www.aligninnvermont.com

reservations@aligninn.com

The Sweet Spot Candy Shoppe

Quechee Gorge Village, Route 4 Quechee, VT (802) 281-6274

7 days a week 10am–5pm

Shop, Dine, and Explore Quechee this Fall

WhistlePig Whiskey Parlour

1792 Quechee Main Street Quechee, VT (802) 771-4058

WhistlePIgWhiskey.com

Open daily 12–9pm Tasting Room and Retail Shop

Quechee General Store

Quechee Gorge Village, Route 4 Quechee, VT (802) 295-1180

www.quecheegeneralstore.com

Open daily 10am–5pm Free parking

(Between Quechee and Woodstock)

59 Woodstock Road (Route 4) Hartland, VT (802) 735-1884

www.andrewpearce.com

Open daily! Mon–Sat 10am–5pm Sun 10am–3pm

Antiques Collaborative

6931 Woodstock Road Quechee, VT (802) 296-5858

www.antiquescollaborative.com

Thu–Tue 10am–5pm

Jake’s Quechee Market

7161 Woodstock Road Quechee, VT (802) 291-9900

www.jakesquecheemarket.com

Open daily 7am–8pm

Wholistic Health Services of Vermont

6985 Woodstock Road (Route 4) Quechee, VT (802) 296-6030

www.doctorrandy.com

Quechee Cuts

6985 Woodstock Road Quechee, VT (802) 291-2648

Mon 9am–2pm

Tue, Wed 9am–4pm

Thu 10am–6pm, Fri 9am–4pm Sat 9am–12pm

Quechee Pizza Chef & Mini Golf

5893 Woodstock Road Quechee, VT (802) 296-6669

quecheepizzachef.com

Sun–Thu 11am–9pm

Fri & Sat 11am–10pm

Instagram @ gethoppy802

Massage Eminence

6985 Woodstock Road Quechee, VT (802) 249-4751

www.massageeminence.com

Dr. Randy Schaetzke, DC, DIBAK

Andrew Pearce Bowls

Finding Balance and Purpose in Life

The Art of Living

TEDxHartlandHill Conference at Billings Farm & Museum

By Pamela Brown

Photos Courtesy of TEDxHartlandHill

How do we live a purposeful life? How do we rise from life’s challenges and discover joy, beauty, and inspiration? From a multitude of angles explored through the academic, the artistic, the concrete, and the cutting-edge, the upcoming 2023 TEDxHartlandHill conference will be comprised of live TEDx Talks that o er insight into what it means to live a life of meaning.

“ is is a unique moment of growth in so many communities around the world. Woodstock, with its history in conservationism and its reputation as one of the most beautiful small towns, is an ideal place to forge conversations,” says Deborah Greene, TEDxHartlandHill executive director. “ e goal is to both elevate the exceptional talent of local Vermonters and make this event an o ering of voices from around the world that the community might not otherwise get to hear.”

Featuring a theme of “ e Art of Living,” the daylong conference takes place on September 23 at Billings Farm & Museum in Woodstock from 9am to 4pm. A dynamic and diverse lineup

Executive Director Deborah Greene introduces a TEDxLive event in April.

of local and international speakers and performers, including some Vermonters, will explore their unique perspectives and experiences on the art of nding balance and purpose in life. An afternoon garden party featuring sweet and savory food and beer and spirits from local purveyors, including the Village Butcher and Splendid Bakes, will be held from 4 to 6pm.

AN EXCITING LINEUP

Last year’s inaugural TEDxHartlandHill featured the theme “Community – Home, Heart & Hearth.” “Each year there’s a central theme to tie the event together that allows for a diversity in

plains Deborah, noting attendees found it to be a profound, inspirational experience. e conference featured 14 speakers, eight from Vermont, who covered topics including building peaceful communities, embracing sustainable living, and celebrating innovation and art. “ e 2022 event was made possible by the hardworking and dedicated team of 11 volunteers, 15 production and tech members, and 13 vendors who were committed to building the foundation for this annual event.”

Coming out of COVID, Deborah explains the conversation this year has shifted toward our purpose and personal

“The goal is to both elevate the exceptional talent of local Vermonters and make this e ent an o ering o oi es from around the world that the community might not otherwise get to hear.”

Seton Malloy and Mike and Greta Calabrese share a laugh.

Guests at TEDxLive in the Billings Farm barn.

Jamie Forbes takes final bow a ter his talk at the 2022 TEDxHartlandHill conference.

“Our talks consider how the world is evolving, how we can take care of ourselves, integrate creativity, and how we lead more balanced and purposeful lives.”

— Deborah Greene, TEDxHartlandHill executive director

“The program is made up of well-sculpted and studied talks, but it’s also set up to give the audience a view on what goes into the production of fi ing a ta .”

“The Theater Room is an intimate setting with approximately 100 seats, where the ta s are fi ed in this o y en iron ent.”

— Deborah Greene,

the world is evolving, how we can take care of ourselves, integrate creativity, and how we lead more balanced and purposeful lives,” she says. e speakers, as they address a relevant aspect of “ e Art of Living” theme, will speak 12 to 18 minutes. “TEDx programs are a global forum to delve deeper into possibility. It’s for the curious and the adventurer, the expert and the novice. It’s based in extraordinary experiences and well-researched innovation.”

e lineup includes Agnieszka Pilat, world-renowned cutting-edge ne artist who paints with her AI robot dog from Boston Dynamics; Zarina Kopyrina, musician and Siberian shaman; Jen Ellis, a Vermonter who came to fame for “Bernie’s mittens;” Sonja and Rachel Wasden, bestselling authors and mental health advocates who will share how they survived mental illness and learned to thrive as a family; Jermaine Moore, founder of the Mars Hill Group who will speak on building cohesive com-

munities in today’s America; Mike Sugarman, award-winning journalist who awoke from surgery 15 months ago paralyzed, will share his awe-inspiring journey; Adrian Tans, Woodstock’s Town Smiler chalk artist; Avi Loeb, head of the astronomy department at Harvard and working to lift the taboo of pilots reporting what they are seeing in the sky; Rachel Feldman, director of the upcoming movie Lilly starring Patricia Clarkson, which tells the story of Lilly Ledbetter and her journey to ght for equal pay for women in the United States; Bon Allen, women’s deadlift world record endurance athlete; Tomar Cohen, cofounder of Tech2Peace, a program enlisting the behemoths in the tech industry to help create opportunities for peace in the Middle East; and Shanta Lee, artist and contributing author of the Vermont Art’s Council’s CreateVT Action Plan. e program may expand for additional speakers closer to the conference date.

Janet English and Reverend Dr. Leon Dunkley enjoy the final reception.

The audience takes their seats for the inaugural event.

TEDxHartlandHill executive director

CHOOSE YOUR EXPERIENCE

Each TEDx Talk will be lmed live. “ is is one of the most exciting parts of the event. e program is made up of well-sculpted and studied talks, but it’s also set up to give the audience a view on what goes into the production of lming a TED talk,” explains Deborah.

“ ere are three cameras lming each talk and a live feed to a second theater in the large barn adjacent to the theater. Both are wonderful ways to experience TEDx at Billings Farm. e eater Room is an intimate setting with approximately 100 seats, where the talks are lmed in this cozy environment.

e adjacent barn is an exciting and open area for attendees to enjoy the live speakers on a large screen in a more interactive way.” e barn is a casual, relaxed space that allows for food, drinks, and conversations throughout the day and is also where the speakers interact with the participants.

Presenter Spotlight

PRESENTER SPOTLIGHT

Rachel Feldman

Rachel Feldman is a Hollywood-based film and television screenwriter and director who just completed the feature film Lilly starring Patricia Clarkson, based on the life of fair-pay activist Lilly Ledbetter. The screenplay won the Athena List, was a Breaking Through the Lens Cannes selection, and was awarded the Ravenal Grant for first-time feature directors over 50. Feldman’s recent television directing credits include Blue Bloods, The Rookie, and Criminal Minds. Feldman has directed episodes and pilots for MGM, CBS, NBC, ABC, Lifetime, Freeform, Entertainment One, and the SYFY Channel. Her script KINKS won the ScreenCra t Best Pilot prize, was chosen as a WGA Best Spec Pilot and as a Drama Queens winner, and was the US selection for CannesSeries at MIPTV. Feldman is an outspoken activist for women directors and was chair of the Women’s Steering Committee of the Directors Guild of America. She holds an MFA in directing from NYU and an undergraduate degree from Sarah Lawrence College and taught directing and screenwriting at the USC School of Cinematic Arts MFA program.

Agnieszka Pilat

Working with Boston Dynamics and supported by a myriad of behemoths in the tech industry, Agnieszka Pilat, with her 60-pound “Spot” robot dogs Bunny and Basia, has emerged in the global art world from Sotheby’s to the National Gallery in Melbourne. She and her robotic AI pets will explore the intersection of art and technology in the burgeoning presence of this field in our lives. She writes: “I am a painter, and machines are my subject. I arrange machinery in formal compositions, appropriating traditions ranging from religious iconography to royal portraiture to evoke the power that technology commands in human society today. Like religious icons and royal portrayals of noble ancestry, my paintings conceptually trace the lineage of 21st century robotics and artificial intelligence back to the steam-powered mechanisms of the Industrial Revolution and the electrification of factories and cities. My paintings reveal a historical continuum, paying tribute to the innovations of James Watt and Nicola Tesla, while also recognizing humanity’s legitimate fears of automation. These machines are preemptively posing for their place in museums of the future, provoking us to preemptively consider the trajectories they embody.”

Jen Ellis

Jen Ellis was a teacher and cra ter when the mittens she sewed for Senator Bernie Sanders became the inspiration for millions of memes. Originally from South Portland, Maine, Ellis’s teaching career spanned nearly two decades in the public schools of North Carolina and Vermont. She is a songwriter, beekeeper, and still sews the occasional pair of mittens for local nonprofit fundraisers. She is currently pursuing a master’s degree in counseling from the University of Vermont. Bernie's Mitten Maker is her debut publication. Ellis lives in Vermont with her wife and daughter.

“TEDxHartlandHill has created a forum that’s become an ongoing place to find the best new ideas for building more cohesive communities and to celebrate local innovation.”

“[Billings Farm & Museum is] a Woodstock institution and holds so much history and innovation. It also physically looks up to Hartland Hill in the distance, so all the pieces of our identity are sewn together.”

CELEBRATING COMMUNITY AND INNOVATION

TEDx is an international community that celebrates locally driven ideas, elevating them to a global stage. It is part of TED (Technology, Entertainment & Design), a nonpro t organization devoted to Ideas Worth Spreading. Its initial four-day conference in California 25 years ago has grown to support worldchanging ideas with multiple initiatives, including the annual TED Conference, where the world’s leading thinkers and doers o er short presentations. TED speakers have included Bill Gates, Jane Goodall, and Sir Richard Branson. eir talks are made available for free at TED. com. e Open Translation Project provides subtitles and interactive transcripts as well as the ability for any TED Talk to be translated by volunteers worldwide.

“TEDxHartlandHill has created a forum that’s become an ongoing place to nd the best new ideas for building more cohesive communities and to celebrate local innovation,” says Deborah,

explaining Billings Farm & Museum provides a scenic Vermont backdrop to the conference, especially in the fall. “It’s a Woodstock institution and holds so much history and innovation. It also physically looks up to Hartland Hill in the distance, so all the pieces of our identity are sewn together.”

For the last two years at Billings Farm & Museum, TEDx has been made possible by grants from the Woodstock EDC and local sponsors, including Mad Old Nut and the Woodstock Inn & Resort last year and the Rauch Foundation, the Shire Woodstock, and an anonymous donor this year.

e event will also include interactive displays throughout the day. “We look forward to welcoming people to this enlightening, thought-provoking event where, together, we will continue our community conversations and explore the art of living,” says Deborah. For more information on speakers and activities and to purchase tickets, visit TEDxHartlandHill.org

Guests at the final reception.

Tina Packer, Founder of Shakespeare & Company, during her TED Talk in Woodstock, Vermont.

— Deborah Greene, TEDxHartlandHill executive director

Event Planner

The TEDxHartlandHill Conference runs Saturday, September 23 from 9am to 6pm. In addition, there are also tickets to the opening and closing events.

OPENING EVENT

September 22, 8 to 9:30pm:

Presentation and Q&A

An Evening with Avi Loeb Avi Loeb, one of the top astronomy professors in the world, head of astronomy at Harvard, and boasting hundreds of publicized works speaks on what’s really in space.

CLOSING EVENT

September 24, 10 to 11:30am

Special Morning Meditation & Concert

With Zarina Kopyrina and Champagne Brunch at the Vic from 11:30am to 1pm. Zarina Kopyrina, who comes from small remote village from the capital of Republic of Sakha (Arctic Siberia), is a mesmerizing vocal artist, sharing her shamanic perspective on our connection to the “Great Consciousness.”

Tickets for both events are available to attendees of the conference and the general public. Local educators will have free access to all TEDx events over the weekend. Reservation is required.

Artist designed t-shirts and gifts.

vteclecticco.com

Woodstock Village, VT

Activities for the whole family

OCTOBER 7–8

Harvest Celebration

Traditional harvest fun with barn dancing, pumpkin bowling, cider donuts, and more. In this season for gathering crops, what better way to honor the harvest than with food, cra ts, games, live music, and a traditional barn dance?

Billings Farm & Museum

billingsfarm.org

PENTANGLE ARTS

31 The Green Woodstock, VT (802) 457-3981

pentanglearts.org

SEPTEMBER 21–22 The Ground Between Us

Since 2017, public lands throughout America have faced unprecedented threats. Bears Ears National Monument was shrunk by 85 percent, the Arctic National Wildlife Refuge was opened to oil exploration, and the Elliott State Forest in Oregon was nearly privatized. Throughout this, Americans from both sides of the political spectrum have stood up and made their voices heard in support of protecting these areas. The Ground Between Us presents these public lands debates alongside the day-to-day realities of three families who hold vastly di erent connections and perspectives on public lands. Free virtual screening. Visit groundbetweenus.eventbrite.com to register.

OCTOBER 18–20

Circle of Poison

When the US government bans a chemical deeming it harmful to its citizens, companies are still allowed to produce it for export only.

Circle of Poison exposes this disturbing federal policy that sends a message to the world that American lives are more valuable, taking a global look at communities impacted by the export of toxic pesticides and how they are fighting back. Free virtual screening. Visit kinema.com/events/circle-of-poison-3ei98j to register.

Online Exhibit: Character: Unforgettable People of Woodstock

An ongoing exhibit featuring some of the unforgettable people who have made Woodstock such a special place throughout its history. Several profiles are on display at the museum; we will continue to add individuals from the physical exhibit to our online version.

Woodstock History Center

woodstockhistorycenter.org

NOVEMBER 15–17 Microplastic Madness

Microplastic Madness is the story of 56 fi th graders from PS 15 in Red Hook, Brooklyn—living on the frontline of the climate crisis—whose actions on plastic pollution morph into extraordinary leadership and scalable victories. With stop-motion animation, heartfelt kid commentary, and interviews of experts and renowned scientists who are engaged in the most cutting-edge research on the harmful e ects of microplastics, this alarming yet charming narrative conveys an urgent message in user-friendly terms. Free virtual screening. Visit microplastic.eventbrite.com to register.

Exhibit: Hindsight 20/20

This exhibit highlights some of the many pivotal events and people in Woodstock’s social, natural, political, and economic history and place them within the context of Vermont’s and the nation’s history.

Woodstock History Center

woodstockhistorycenter.org

Exhibit: Contributions and Sacrifice

Explore the contributions and sacrifices

made by both soldiers and civilians during World War II through a variety of media and artifacts, including the stories of nine young Woodstock men who never returned home.

Woodstock History Center

woodstockhistorycenter.org

Exhibit: A Child’s Life

This exhibit will highlight aspects of the lives of children in northern New England

HAPPENINGS

as well as the family that lived in the Dana House from 1807 to 1945.

Woodstock History Center woodstockhistorycenter.org

SEPTEMBER, OCTOBER, NOVEMBER, TUESDAYS

Needlepoint Get-Togethers

Noman Williams Public Library, 10am normanwilliams.org

SEPTEMBER, OCTOBER, NOVEMBER, TUESDAYS

Baby Story Time

Noman Williams Public Library, 10:30am normanwilliams.org

SEPTEMBER, OCTOBER, NOVEMBER, TUESDAYS

Play Chess & Backgammon!

Noman Williams Public Library, 5pm normanwilliams.org

THROUGH SEPTEMBER 18

Vermont Female Farmers Photography Exhibition

Billings Farm & Museum billingsfarm.org

PHOTO BY JUANCARLOS GONZÁLEZ

SEPTEMBER 16

Forest Festival

Marsh-Billings-Rockefeller National Historical Park, 10am–4pm woodstockvt.com

SEPTEMBER, OCTOBER, NOVEMBER, THURSDAYS

Toddler Story Time

Noman Williams Public Library, 10:30am normanwilliams.org

SEPTEMBER, OCTOBER, NOVEMBER, THURSDAYS

Knitters Meet Up

Norman Williams Public Library, 2pm normanwilliams.org

SEPTEMBER, OCTOBER, NOVEMBER, THURSDAYS

Play Bridge at Norman Williams! Norman Williams Public Library, 4pm normanwilliams.org

SEPTEMBER 16, OCTOBER 7, 21

Cook It Speak It: Japanese Is on the Menu: OyakoDonburi with Eggs Artistree, 11am artistreevt.org

HAPPENINGS

SEPTEMBER 23

Art and Meditation Hike

Marsh-Billings-Rockefeller National Historical Park, 10am woodstockvt.com

SEPTEMBER 17

Family Workshop: Backpack Swag Artistree, 11am artistreevt.org

SEPTEMBER 19, OCTOBER 18, NOVEMBER 15

Acoustic Jam Session

Artistree, 6:30pm artistreevt.org

SEPTEMBER 21

A ter Hours at the Woodstock Inn

Fly-Fishing Shop

Woodstock Inn & Resort, 5:30pm woodstockinn.com

SEPTEMBER 21, OCTOBER 19, NOVEMBER 9

Mix, Mingle, and MAKE!

Artistree, 6pm artistreevt.org

SEPTEMBER 23

Looking Out—Looking In: Painting Doors and Windows in Watercolor Artistree, 10am artistreevt.org

SEPTEMBER 24, OCTOBER 1

Generative Writing for All Levels

Artistree, 1pm artistreevt.org

SEPTEMBER 24

80th Anniversary Woodstock History Center, 4pm woodstockhistorycenter.org

SEPTEMBER 28

Write Away Workshop for Teens

Artistree, 6pm artistreevt.org

SEPTEMBER 29

Somatic Release Workshop: Shake Away Stress & Tension with TRE Artistree, 6:30pm artistreevt.org

SEPTEMBER 30

Artful Visible Mending Artistree, 9am artistreevt.org

SEPTEMBER 30

Creative Coaching and Wellness: A Hands-On Approach to Embodying Self Awareness

Artistree, 11am artistreevt.org

OCTOBER 7–8

Harvest Celebration

Billings Farm & Museum

billingsfarm.org

HAPPENINGS

OCTOBER 7

Make Your Colors Sing!

Artistree, 11am artistreevt.org

OCTOBER 19

Homeschool Club: Delightful Dairy

Billings Farm & Museum, 10am billingsfarm.org

OCTOBER 21

The Art of Flow: Living Your Yoga

Artistree, 10am artistreevt.org

OCTOBER 27

Teens Only: Eyeballs and Sugar Skulls

Artistree, 6pm artistreevt.org

OCTOBER 15

Family Workshop: Whimsical Autumn Wreaths

Artistree, 11am artistreevt.org

OCTOBER 21–22

Haunted Village Theater

BarnArts Center for the Arts barnarts.org

OCTOBER 28

Exploring Intuition (an Embodypreneur Workshop)

Artistree, 10am artistreevt.org

OCTOBER 28

Warhol’s Watercolor and Inkblot Methods

Artistree, 2pm artistreevt.org

OCTOBER 29

A Family Halloween

Billings Farm & Museum

billingsfarm.org

NOVEMBER 1

Literary Pairs

– Book Discussion Group

Norman Williams

Public Library, 1pm normanwilliams.org

HAPPENINGS

NOVEMBER 24–26

Thanksgiving Weekend

Billings Farm & Museum billingsfarm.org

NOVEMBER 12

Family Workshop: Plaster Bird Sculptures

Artistree, 11am artistreevt.org

NOVEMBER 16

Homeschool

Club: Dra t Animal Power

Billings Farm & Museum, 10am billingsfarm.org

NOVEMBER 18

Creative Coaching and Wellness: A Hands-On Approach to Embodying Self-Awareness

Artistree, 11am artistreevt.org

I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.

— Henry David Thoreau