SPRING 2015
Spring’s in Bloom Charlie Rattigan Heads Up VINS Early Environmentalist George Perkins Marsh Woodstock Garden Club’s Annual Plant Sale
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26 26 Inn & Restaurant 32 atThetheLincoln Covered Bridge
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Woodstock Garden Club by Bridget Wiffin Extending its roots.
by Amanda Yates Enjoy fine food and good company.
46 George Perkins Marsh
by Anne Richter Arnold A Woodstock resident’s timeless message of conservation.
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On the cover: Spring in Barnard. Photo by Bill Hebden.
CONTENTS
16 20
53
39 In Every Issue
Departments
11 Editor’s Note 12 Contributors 14 Online Exclusives 59 Happenings 63 Advertisers Index 64 Last Glance
16 Everyday Essentials Tips for healthy living.
20 Around & About by Cassie Horner
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39 Spotlight
by Meg Brazill VINS puts a filmmaker at the helm.
53 Seasonal Foods by Susan Nye
An evening in Spain.
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E D I TO R ’ S N OT E
IAN RAYMOND
Nature’s Cycles After enduring a brutal winter, I find comfort in knowing that spring will be coming, just as it always does. The pale green of delicate leaves and emerging grass, the bright yellow of forsythia and daffodils, and the brilliant reds and pinks of opening tulips color the world in glorious hues of spring. Sunny days thaw our bones and the frozen ground, and new life pops up all over. As happy as I am about the season’s arrival, I’m saddened by the thought that my best friend Baylee, a 12-year-old golden retriever, may be gone before she gets to enjoy her usual spring frolicking. Just before Christmas, she started limping on her left front leg. After a visit to our wonderful vet and a two-week course of NSAIDs for arthritis, which is common in this breed, there was no improvement, so the next step was to x-ray her leg. The films confirmed our worst fears—a bone tumor just below her elbow. As the doctor presented the treatment options, our choices went from bad to worse: CAT scans from head to toe followed by rounds of chemotherapy and/or radiation, amputation of the leg at the shoulder, or administering pain meds to keep her comfortable for as long as possible. We knew immediately that we didn’t want to put her through major surgery at her age or subject her to treatments with horrible side effects, but we still deliberated for days to determine what course of action was best for her, not for us. We opted to forgo any heroic measures in favor of simply trying to keep her comfortable. As I write this, the past two nights have been very restless ones for her, and this morning, for the first time, she refused her doggie treat when she came in from going outside. Until now, her appetite has been as good as ever, so not wanting her cookie is a worrisome development. I’m sure any of you who are pet owners understand, so please send your thoughts and prayers to Baylee and to me as I prepare to say good-bye to my sweet, loyal, brave, and stoic friend. I hope the sunshine warms you this spring and that you make many happy memories with the special friends—both human and animal—that you love. Enjoy!
Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com LIKE US www.mountainviewpublishing.com/facebook S P R I N G 2015
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C O N T R I B U TO R S After graduating from Columbia University, Anne spent most of her career in the business world and only recently followed her lifelong passion for writing. An avid hiker and paddler, she enjoys living in Vermont as well as traveling to explore the outdoors in other parts of the country and world. When she isn’t writing, you’ll find her teaching fitness classes, leadin hikes, working in her garden, or raising chickens.
Anne Richter Arnold
Lynn began her photographic career in Boston, studying at 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, product, and art.
Lynn Bohannon
Meg Brazill is a regular contributor to regional New England magazines and teaches at the Writer’s Center in White River Junction, Vermont. A recovering punk rocker and performance artist, she lives with her daughter in South Woodstock. She is currently working on a book of short fiction when she s not too busy living it.
Meg Brazill
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
Bridget is a grant writer and freelance writer who lives in central Vermont with her family. She moved to Vermont 13 years ago and since that time has been an editor and writer for several publications, including Outdoors Magazine in Burlington. When she isn’t at the computer, she enjoys hiking, gardening, live music, and, most of all, spending time with her family.
Bridget Wiffi
A former Woodstock Union High School English teacher, Amanda is currently the associate principal at the Richmond Middle School in Hanover, New Hampshire. She grew up in the area and enjoys spending time exploring small-town Vermont life through travel, road races, and other community events. Amanda lives in Brownsville with her family on their small farm.
Amanda Yates 1 2 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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Left: "The horse knows the way to carry the sleigh . . ."
E V E RY DAY E S S E N T I A L S
Right: Everyone enjoys riding a jack jumper.
Tips for Healthy Living
Get Ready to Run A
fter a long, cold winter, those of us who aren’t winter-sports enthusiasts are eager to come out of hibernation and get moving again. As the snow slowly begins to melt, the sun starts to feel warmer, and the days get a little longer, going outside for a run is an invigorating, fun, and effective form of exercise. But as with any exercise, it requires some preparation (beyond buying a fabulous new pair of kicks). The American Council on Exercise offers the following recommendations on what to do before you start running: • Allow time for a pre-run warmup and a post-run cooldown. • Take it easy—don’t go beyond what’s comfortable for you. Listen to your body and cut back on intensity, duration, or frequency when you feel sore. When you finish runnin , talking out loud for 30 seconds should be challenging but not very difficult • Never increase your distance by more than 10 percent per week. Especially in March and early April, springtime can look—and feel—a lot like winter, so it’s important to stay warm and dry. To keep warmth in and slush out, choose sneakers that have the least amount of mesh. Wear socks that wick away moisture but keep your feet warm (many coldweather runners swear by SmartWool socks). Dress in layers that wick sweat, with zippers at the neck and underarm area to allow ventilation as you heat up. And don’t forget your gloves and a hat.
Stand Up!
Too much sitting can be deadly—even if you exercise. A recent study finds that p olonged daily sitting is linked to a significantly higher risk of heart disease, cancer, and premature death. To reduce the amount of time you spend sitting, take a one-to-three-minute break every half hour during the day to stand or walk around, and stand or exercise while watching TV. The goal is to gradually reduce daily sitting time by 15 to 20 minutes per day, aiming for two to three fewer sedentary hours over a 12-hour day.
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Gratitude Makes You Happier & Healthier In psychological research, expressing gratitude is strongly and consistently associated with greater happiness—in fact, it even has the power to reshape your neural pathways. Gratitude helps people feel more positive emotions, build strong relationships, and improve physical and mental health. To cultivate an “attitude of gratitude,” keep a daily journal of three things you’re grateful for. Make a point to tell the people you care about something you appreciate about them every day. It’s truly a win-win situation!
DiKnow?d You
An avocado a day might keep the cardiologist away. According to researchers, eating one avocado daily may help lower bad cholesterol and reduce the risk for heart disease.
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E V E RY DAY E S S E N T I A L S
IN SEASON:
Asparagus Y
ou know it’s spring when you start seeing fresh asparagus at the local market. Asparagus is delicious roasted, steamed, or raw, and it’s a healthful addition to any meal. Low in calories and carbohydrates, asparagus is an excellent source of potassium, folic acid, vitamins C and A, B vitamins, iron, and dietary fiber. Thin asparagus doesn’t require peeling, but those with thick stems should be peeled because the stems can be tough and stringy. Asparagus is best cooked the day it’s purchased, but it will keep in the refrigerator for up to five days. Wrap the bottoms of the stalks in a damp paper towel and place in a paper bag in the crisper. You can also stand the bundled stalks in a bowl with about an inch of water. A few easy serving ideas: Add cold cooked asparagus to your favorite salad, toss freshly cooked pasta with asparagus, add chopped asparagus to omelets, or sauté asparagus with garlic, mushrooms, lemon zest, and chicken.
Does Your Bike Helmet Fit?
Once the snow melts, it’s time to tune up the bike and hit the road. Just be sure that your helmet fits properly— to protect you from a head injury, a helmet needs to fit well. According to the Cleveland Clinic, a helmet should fit snugly but comfortably when the chinstrap is buckled. (You should be able to fit one finger between the strap and your chin.) It should sit low on the forehead and rest level on your head, never tilted back. Make sure the helmet rests about one or two fingers’ width above your eyebrows. When you look up, you should be able to see the edge of the helmet.
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Find Your Inner Yogi You probably know that yoga benefits strength, flexibilit , and posture, but did you know that it can also help reduce stress, boost immunity, improve sleep, and even ease migraines? The Woodstock Recreation Center hosts a drop-in yoga class every Wednesday from 8:30 to 9:30am, no registration required. This slower-paced Vinyasa yoga is appropriate for beginners as well as those who want to brush up on their technique and alignment. The class offers special attention for individuals who are less flexible or who have injuries. For more information or to check out the other programs that the Woodstock Rec offers, visit www. woodstockrec.com.
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A RO U N D & A B O U T By Cassie Horner
One Earth. One Voice.
Right: Shyla visits with children in Tahrir Square, Cairo, October 2012. Below: Shyla in Lagos holds the glass globe she carried when she circumnavigated the globe in 2012.
In 2012, Shyla Nelson circumnavigated the globe in 99 days, carrying a 14-inchdiameter glass globe as a symbol of the fragility of the Earth. The trip culminated in a day of international singing for the planet and the world. This project was the work of One Earth. One Voice. She founded this nonprofit, now in 75 countries, in 2009. “I was inspired after several years of contemplating how to harness the power of song, particularly community-based singing, with the purpose of raising environmental awareness,” Shyla says. On Earth Day 2009, she sent out an invitation for an evening of singing, celebrating the Earth, and sharing a meal, and the message went viral. She received an outpouring of responses from all over the world, saying how people had felt helpless and hopeless and that her message gave them hope with a place to start changing things by singing. “It became a global movement within an hour,” she says. The glass globe shattered in an accident unrelated to Shyla’s travels—a powerful metaphor. Simon Pearce of Quechee has created a new globe that incorporates shards of the old globe. The new globe will be revealed at Simon Pearce in Quechee on Earth Day, April 22, 2015, with the relaunching of the campaign, One Earth. One Voice. That new globe will accompany Shyla on a 193-kilometer walk to the United Nations climate talks in Paris in November 2015. Shyla has been singing professionally since she was 17. “When I was 19, I survived a violent crime in which I was attacked and choked, and I lost my voice due to physical and psychological trauma,” she says. “I thought I would never sing again. I determined that the only way to recover was to return to the place where I had found my voice. I reconnected with nature and rediscovered my voice.” That experience is the basis for the creation of One Earth. One Voice. “I believe the Earth herself gave me back my voice so I could be her advocate at a time of critical need,” Shyla says. “I have reclaimed my voice and dedicated it to the service of the Earth.” The April 22 event at Simon Pearce is free but space is limited. Please contact Andrea Warren at (802) 295-2711 to reserve a space. Visit www.oneearthonevoice.org for more information about One Earth. One Voice.
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“I believe the Earth herself gave me back my voice so I could be her advocate at a time of critical need,” Shyla says. Online Video Visit our website to learn a beloved song about the Earth from West Africa. www.woodstockmagazine.com.
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A RO U N D & A B O U T
He Wanted the Moon
— Mimi
Baird’s New Book
“If you feel a hole in your life that is painful, it is never too late to find out the truth.” PHOTO BY LYNN BOHANNON
In 1944 when Mimi Baird was six years old, her father, Dr. Perry Baird, disappeared from her life. However many times she asked her mother where he was, the answers were always vague. At first, she was told that he was “ill” and “away.” The words “manic-depressive psychosis” were used but with no explanation of what they meant. When Mimi was 13 years old in 1951, he visited her briefly. That was the last time she saw him. He died in 1959. In Mimi’s new book, He Wanted the Moon — The Madness and Medical Genius of Dr. Perry Baird, and His Daughter’s Quest to Know Him, she explores the nature of her father’s manic depression that had begun its deteriorating influence when he was a medical student. Ultimately, the disease ruined his marriage and his career, though not before he had conducted his own important research in understanding the chemical causes of mental illness. After being subjected to a lobotomy, he became a shell of a human being.
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Researching and writing the book was an important journey for Mimi. “It was one of the big lessons,” she says. “If you feel a hole in your life that is painful, it is never too late to find out the truth.” A key piece of the book is the manuscript written by Perry Baird in 1944 when he was institutionalized at Westborough State Hospital in Massachusetts. Mimi’s cousin in Texas pulled it out of storage in his garage when she was doing research and gave it to her. “It was like a hot potato in an old beatup briefcase,” she says. “My father wrote it so people could understand more about mental illness.” The manuscript, painstakingly interpreted by her from the doctor’s handwriting, reveals the highs and lows of his personality as he struggled with his illness. “He was a beautiful writer, medically trained, and a manic,” Mimi says. “These three assets are why we read what we read here. He wrote in such a dignified, estrained manner about such ugly experiences and situations. In my telling of the story, I have tried to replicate his restraint.” Over the course of the years of piecing together her father’s story, Mimi interviewed many people, including doctors, former neighbors, friends, and family who had a connection to him. She accessed his medical records, which were invaluable in helping her understand what he wrote about his experiences as compared to the reality recorded by medical staff. She obtained letters from Harvard Medical School’s Countway Library. She also worked with a therapist throughout her research and writing. He Wanted the Moon is a powerful, sensitive book about the impact of mental illness on an individual and his world. “I understand my father’s background and illness, and his triumphs,” Mimi says. “Understanding this was the missing link in my heritage.”
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A RO U N D & A B O U T Legos provide hours of building and learning fun. Photos by Marieke Sperry.
Quechee Library
Lego Club The history of the classic LEGO building blocks dates back to a workshop in Denmark in 1932. Their popularity in the states began with a North American debut in the early 1960s, and enthusiasm for them continues today. The Quechee Library Lego Club draws on the creativity these toys inspire, inviting kids in on Fridays from 3pm to 4pm periodically throughout the year. “Most kids have already used Legos when they come to the club,” says assistant librarian Marieke Sperry. “And most parents grew up with them. Playing with them is like engineering, and it is very educational when kids figure that out.”
“It is free-form building. There is no set way to do anything, so it’s a challenge for the kids. . . .The kids are playing and learning.” —Marieke Sperry, assistant librarian
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Every week brings a new theme to the Lego Club. It might be book related, encouraging participants to create a scene from a story or movie. It might focus on the Arctic with a directive to construct igloos, or on pets with the assignment to design the best house for a pet. The library staff often expand the educational value of play with an array of books related to the
theme. For example, the Arctic theme introduced books about polar exploration and seals. “Each child usually does her own creation,” says Marieke. “Sometimes a family does one together.” The library provides all the materials, and kids can work on the floor or a table. “Playing with Legos is very creative,” says Marieke. “It is free-form building. There is no set way to do anything, so it’s a challenge for the kids. A lot of them are used to Lego kits; all our pieces are mixed so they have to start from scratch and build their own. The kids are playing and learning.” The Quechee Lego Club is for kids from kindergarten and up; large Duplo Legos are available for younger ones. For the Lego Club schedule, visit www.quecheelibrary.org or call (802) 295-1232.
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Woodstock Garden Club Extending its roots By Bridget Wiffi Photos by Lynn Bohannon
I
t is no secret that the village of Woodstock, Vermont, is beautiful. Jacob Pollamer, a
United States senator who moved to Woodstock in 1836, once said, “The good people of Woodstock have less incentive than others to yearn for heaven.” Today, nearly 200 years later, it is the mission of the Woodstock Garden Club to keep it that way. »
The organization and sale of beautiful annuals, hosted by Mary Lee and Phil Camp.
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Formed in 1953, the Woodstock Garden Club is made up of a group of women who share a similar interest and passion for gardening and volunteer their skills to help beautify the town. Their contributions, to name a few, include planting and maintaining seasonal arrangements in fl wer boxes on the bridges, in the town hall planters, and in the urns in front of the Norman Williams Public Library, as well as landscaping at the base of the roundabout. “We also partner with the Woodstock Village Business Alliance to add hanging baskets around town,” says Stacy Selbo, the club’s 2014 president. The roots of their mission, however, go deeper than providing aesthetic enhancements to the community. GIVING BACK
“I think we bring an awareness of gardening, we enhance the beautification of the t wn, and we also provide awareness to the protection and conservation of natural resources,” says Stacy. “We do that through our programs, seminars, what we do visually, and through the proceeds we give back to other entities in the town.” In addition to awarding scholarships to graduating high school seniors to further their horticultural education, the club gives annual donations to community projects and organizations that align with their mission. For example,
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over the years a strong partnership has formed between the Woodstock Garden Club and the horticulture science program at Woodstock Union High School. The club has helped support the construction of the school’s greenhouse, provided the heating system for the greenhouse, and most recently contributed to their aquaponic farm. Other donation recipients include the Woodstock Historical Society, the Thompson Senior Center, the New England Wildfl wer Society, and Sustainable Woodstock. AN EAGERLY AWAITED SALE
Their efforts—from landscaping the village green to providing scholarships to local high school students and purchasing horticultural books for the local library and elementary schools—are supported solely by the proceeds of the club’s Annual Plant Sale. The sale is held each year on the lawn of the Norman Williams Public Library and in conjunction with the town’s Memorial Day festivities. The Annual Plant Sale, now in its 20th year, is the club’s most time- and labor-intensive endeavor. Members begin planning as early as February, including determining whose gardens will provide the perennials and who will dig the plants, and the logistics of fl wer storage, transBelow: Overview of perennials and the Country Kitchen food tent.
Clockwise from top: A delighted patron with annuals. Stacy Selbo and Candie Gammill strategizing. Hanging baskets for sale. A Memorial Day family tradition. Student volunteers assist customers. Event announcement in front of the library.
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Right: A sweetie who enjoyed the Country Kitchen confections. Below, from top: Processing purchases. Socializing and shopping. Succulents for the rock garden enthusiast.
portation, and maintenance. Each year their efforts are rewarded—on Memorial Day weekend the Woodstock Garden Club Annual Plant Sale appears to be as eagerly anticipated as the parade. “The sale starts at 8am, and the lines start at 7:30,” says Stacy. “It can provide onestop shopping for people to jump-start their gardens, and they know we use the funds to give back to the community and beautification of the t wn.” The sale attracts gardening enthusiasts from Woodstock and other local communities and offers colorful annuals, hanging planters, and a variety of perennials that may not be available at traditional plant nurseries or farm stands. “Some of the perennials are exotic, and
the fir t to come get fir t choice,” says Stacy. Perennial fl wers come from select Woodstock Garden Club members’ gardens, and because many of members are recognized master gardeners and have been building their gardens for decades—these plants can be exotic and difficult to acqui e. It also helps that many of the Garden Club members are great resources. “There are several members on hand that have fabulous knowledge,” says Stacy. “They are there not only to help but also to offer expert advice when needed.” Also included in the sale are herbs that Woodstock High School horticulture students grow from seed, and there is a Country Kitchen—a selection of home-
Events Planned for 2015 The Woodstock Garden Club has a series of programs, speakers, workshops, tours, and meetings available to members, and several events are open to the public. Here is a list of meetings and programs for 2015: • Paris Gardens • Panel of Recycling Experts – New Vermont Recycling Law • Pruning Shrubs • Vegetables • The Layered Garden (in conjunction with the Quechee Garden Club) • Peonies • Planned Garden Tours in Vermont and New England • Dried Wreaths and Arrangements • Garden Preservation and Restoration • Creating Terrariums • Holiday Greens Workshop 3 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
A ready-to-purchase Memorial Day herb planter.
made baked goods, ready-made dinner items, hot dogs, snacks, and drinks. “The sale is open to all,” says Candie Gammill, 2015 president. “I love that it brings in locals as well as secondhome owners. I think we reach out to everyone and I like that. It’s a beautiful event, and we hold it rain or shine.” The Woodstock Garden Club itself can be compared to a garden that, for the past 60 years, has continued to grow and extend its roots deeper into the Woodstock community. “I’ve met many, many nice people,” says Candie, “and I enjoy our programs. I think our programs are sensational.” Throughout the year, members strive to involve the public by sponsoring a series of programs, including presentations and speakers, workshops, and garden tours. Stacy joined the Woodstock Garden Club in 2007. “I really didn’t know anything about gardening,” she says. “Many of these women are brilliant gardeners. I’ve met so many incredible women that my path otherwise would not have crossed, so that has been really nice. That, and the learning aspect.” For more information about the Woodstock Garden Club or to learn about becoming a member, email Woodstockgc@gmail.com or visit www.woodstockgardenclub.org. S P R I N G 2015
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Proprietor Mara Mehlman with executive chef Jevgenija Saromova.
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3.
By Amanda Yates Photos by Lynn Bohannon
1. Inn sign. 2. A dinner starter. 3. A guest room. 4. An amuse-bouche. 5. Chef Jevgenija at work preparing a main course. 6. Main course. 7. Tavern.
M
ara Mehlman, owner of the Lincoln Inn and Restaurant at the Covered Bridge, with her partner and Executive Chef Jevgenija Saromova, are passionate about creating an experience where locals and visitors to Woodstock can enjoy a unique meal, a comfortable and relaxed atmosphere, and time to enjoy their surroundings and the company of other visitors of the inn. Âť
The
Lincoln
Enjoy fine food and good company
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Inn and Restaurant at the Covered 4.
Bridge
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1.
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1. Owner Mara Mehlman. 2. Guest room. 3. Dining Room. 4. Chef Jevgenija plating a main course. 5. A dinner starter.
Mara brings a variety of experience in the service industry to the Lincoln Inn. In her former role as the founder of Student Chefs Abroad, Mara was able to work with many skilled chefs across Europe. But her vision of owning a New England inn continued to grow until she decided it was time to start looking for the inn she had long held as a dream. Mara toured a few properties, but it wasn’t until she visited Woodstock with a friend that she came across the historic Lincoln Inn. Once Mara saw the inn and surrounding grounds, she knew she had found her new home. Mara closed on the property in April 2014 and opened the inn in July. Chef Jevgenija Saromova arrived September 11 and two weeks later opened the restaurant. Since that time, Mara and Chef Jevgenija have worked to share their passion for fine dining with locals and visitors. Common in Europe is the experience of restaurants with rooms, a dining experience where guests travel to share in the creations of a master chef, and stay in the adjoining inn so they can truly enjoy their evening out. This concept of structuring service around high-end cuisine is one that Mara and Jevgenija are sharing with the Woodstock community. AN EXPERIENCE TO SAVOR
Chef Jevgenija Saromova, who began cooking with her grandmother in Latvia and then took
her talents across Europe and into the kitchens of many Michelin Star-rated restaurants, believes that “dinner is something to celebrate.” This is evident in the elaborately constructed bites she prepares for guests. As part of her family’s Russian culture, Jevgenija learned early the pleasure of sharing fine food and compa y at the end of a long day. This belief that dinner is different from other meals of the day, that it is the moment when we can take leave of our busy lives and enjoy our food together, is the moment that Jevgenija and Mara are trying to share with their visitors. Dinner at the Lincoln Inn is a moment to savor. And with a fi ed-price, fi e-course menu, Jevgenija invites guests to take their time moving through the dishes she prepares while enjoying the companionship of fellow diners. All guests are served at the same time so that everyone is engaged in a shared experience. As you sample tantalizing tastes—from the pomegranate and orange sorbet in the fir t course to the white onion and apple veloute that appears to bubble and dissolve on your tongue as your mouth is fille with the warm sensation of, as my dining companion remarked, “my mother’s Thanksgiving”— you may find yourself pausing your conversation to reflect on the pure joy of sharing just such a moment. This creative and skillful construction of service allows guests to further relax into the community atmosphere that Mara and Jevgenija have cultivated. »
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Another of the inn’s inviting guest rooms.
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In addition to the elaborately constructed fi e-course meal and a menu that changes daily with one seating per night (reservations are required), Jevgenija’s versatile talents in the kitchen are on display with her approaches to a small-bites tavern menu. You’ll find yourself enjoying dishes including a pub tradition, French fries, but you can be sure Jevgenija’s attention to using the best ingredients and innovative techniques will transform these traditional dishes into new favorites. CONNECTION AND COMMUNITY
Although new to the area, Mara and Jevgenija feel at home in Woodstock and are finding ays they can share their talents with the local community. Creating a place for locals and visitors alike to enjoy great food and conversation is just a piece of their story. Mara and Jevgenija are exploring ways to break down some of the barriers that exist in traditional kitchens. As such, they are exploring incorporating a chef’s table in the kitchen for those diners who would enjoy the experience of watching Jevgenija as she creates her inspired dishes. Chatting with Mara and Jevgenija, you soon realize their passion for service and that all of their decisions at the inn are infl enced by their belief in creating an 3 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
Chef Jevgenija at work.
atmosphere that allows their guests to find those moments of true connection and community. A visit to the Lincoln Inn and Restaurant is an experience that invites guests to shed the habits and structures of their daily lives. The inn sits on six acres of riverfront property that has access to trails and a beautiful landscape. Upstairs you will find six en suite guest rooms in this quintessential, floo -squeaking Vermont farmhouse. After dining in the restaurant, you might find ourself drawn to the library, where it would be easy to curl up with a good book, or maybe you’ll linger at the bar with another glass of the wine that Mara recommended. At the end of the night, a short walk up the stairs feels as natural and inviting as an overnight stay at a dear friend’s house. With Mara’s gentle guidance and Jevgenija’s inviting food, it is easy to see that you might just feel right at home. The Lincoln Inn & Restaurant at the Covered Bridge 2709 West Woodstock Road Woodstock, VT (802) 457-7052 www.lincolninn.com S P R I N G 2015
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S P OT L I G H T
By Meg Brazill Photos by Lynn Bohannon
VINS Puts a Filmmaker at the Helm
Charlie Rattigan heads up the Vermont Institute of Natural Science
When award-winning filmma er Charlie Rattigan put down his camera to create a digital application company, it was hard to imagine how he would follow that up. For Charlie, however, figuring out the thi d act proved to be an easy decision: last May he signed on as executive director of the Vermont Institute of Natural Science (VINS), an environmental education, research, and avian rehabilitation organization headquartered in Quechee. For decades, Charlie had built a successful career as a television producer, director, and writer, working on productions for PBS and National Geographic. Then he turned his sights closer to home in Woodstock, Vermont, where he co-founded Green Mountain Digital, which has become a leading publisher of digital field guides for natu e and outdoor enthusiasts, including the Audubon mobile apps. After a life in television and as a digital entrepreneur, taking the helm of a nonprofit o ganization might not seem like the obvious career move, but here’s how it all fits together: torytelling. Charlie says the through line in his life’s work is “storytelling—more specificall , storytelling around the natural world.” »
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S P OT L I G H T
Sara Eisenhauer, director, Center for Wild Bird Rehabilitation, releases a Northern saw-whet owl.
GETTING CLOSER TO NATURE
Charlie’s interest in the natural world began in his childhood hometown of Rochester, New York, where his neighborhood was on a culde-sac that led into the woods. “The woods led into a glen where a creek ran through it. And that creek—Allen’s Creek—ran all the way to Lake Ontario. There were open field and woods behind us.” Spending a lot of time exploring the outdoors ignited his longtime interest in nature. His family became avid bird-watchers.
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After college, he began working in TV production for public television. “One of my fir t projects was an environmental project for middle school students. I’d been a bird-watcher, a hiker, a canoer. I’d had an affinity for the ou doors, so this was a logical fir t introduction to TV,” Charlie says. After working for several years in the field, he earned a aster of Fine Arts degree from the Rochester Institute of Technology’s School of Imaging Arts. Charlie credits The Web of Life: A First Book of Ecology by John H. Storer as an early infl -
ence. “It’s a small book,” Charlie says, “but it talks about the interconnectedness of everything, how our actions affect the environment. It was inspiring and informative.” He still has a copy on his bookshelf, and he still recommends it. His many productions for PBS and National Geographic centered on natural history and science, including Loons on Golden Pond, Birds of the Backyard, Garden Birds of America, and the BirdWatch series. He has received numerous awards including an Emmy nomination. These television productions further developed his keen appreciation and intimate understanding of the natural world. BirdWatch, for example, showcased birds and bird-watching in the wilderness and the backyard, with its focus on North American birds, their natural history and habitats, and on related conservation issues. On closer inspection, it’s as if Charlie had been planning a career move to VINS all his life. Add to that his experience bringing digital media to the world of birdwatching, and it all adds up. Charlie says he’s not trading a life of exploration for a desk job. He sees it as a way of getting much closer to nature, putting himself directly into it. From inside his offic , Charlie can see a couple of people walking with birds on their leather gloves. He enjoys walks on the many trails VINS offers. “It’s easy to get lost in the woods for a half hour here. You’re not actually lost, of course. You can get down to the Quechee Gorge from here.” REHABILITATING BIRDS
If you’re new to VINS or haven’t been there recently, it’s now a year-round, 47-acre nature center in Quechee that features state-of-the-art raptor enclosures, exhibit spaces, nature trails, classrooms, and the largest avian wildlife rehabilitation facility in Vermont. Its programs in environmental education, avian rehabilitation, and research provide compelling, fun, high-quality environmental learning to people and communities. » S P R I N G 2015
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S P OT L I G H T
Top: Charlie meets with Chris Collier, director of on-site interpretation. Above left: Saw-whet owl before release. Right: (from left) Rose Spillman, WCAX-TV; Linda Conrad, VINS; Sara Eisenhauer, VINS; Amy Janik, VINS; Rebecca Nobello, VINS; and Lynn Bohannon. Photo by Charlie Rattigan.
For starters, think hawks, falcons, eagles, and owls. VINS treats a variety of raptors at its Center for Wildlife Rehabilitation. These predators may range from a 10-pound bald eagle to a quarter-pound American kestrel. Recently, a tiny new visitor, a Northern saw-whet owl, weighed in somewhere between .15 and .22 pounds. Birds that have sustained injuries— most often by striking a window or a car, or being struck by one—are brought to the center to be evaluated and treated. When it’s determined that a bird can be released back into the
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wild, it undergoes tests for readiness. “We have a mechanism for which they can be fligh -tested,” Charlie says, “and we can confirm that they can still find and hunt food ” VINS returns about 400 birds back into the wild every year, from baby songbirds to adult raptors. The VINS blog offers stories about these amazing creatures. Birds with permanent injuries, such as a damaged wing or the loss of an eye, can be seen in the raptor center. You may see an American kestrel, a bald eagle, or a snowy owl there. “We fly h wks up to three
times a day in the summer in programs for the public,” Charlie says. MORE THAN A NATURE CENTER
With Charlie on board, VINS has “taken the concept of a ‘Nature Center’ and created three others,” he says. “The Center for Environmental Education is our outreach into schools in Vermont and New Hampshire. We’re designing a course of scientific inquiry that includes some engineering and technology. And it’s place-based, so we often get outside with the kids.” The two others are the Center for Wild Bird Rehabilitation and the Center for Environmental Research. Each center has a director who sits on the leadership team. “They have a vested role in their center and in the long-term viability of VINS,” Charlie explains. It’s an unusual concept for a nonprofit but one that may prove very successful. “There are great people here who have dedicated their careers to this place, and they deserve a chance for it to continue and prosper. If I can help do that, then that’s a good thing.” »
Vermont Institute of Natural Science (VINS)
A
s the largest wild bird rehabilitation facility in Vermont, the VINS Nature Center takes in 300 to 600 birds from all over the state each year and has been known to bring in as many as 80 at a time. In 2012, VINS performed more than 4,400 treatment days of care, which includes treating 387 birds (including 61 raptors). The staff at the center released 53 percent of their patients back into the wild. Watch a live webcam of one of the indoor rehab enclosures, which houses a variety of bird species, at www.vinsweb.org/index.php/ rehab-a-release/patient-cam. The environmental educators and wildlife rehabilitation specialists are among the best in the business. Go to vtnature.blogspot.com/2014/12/ourtiniest-patient-northern-saw-whet. html to view a recent blog post.
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S P OT L I G H T CONNECTING PEOPLE WITH WILDLIFE
Charlie’s digital media experience is helping bringing VINS into the 21st century. He’s quick to credit others with the ideas, noting that his role is helping to make them happen. “We’ve migrated one of our signature books online—an ELF (Environmental Learning for the Future) teaching book.” They’re also getting a SMART Board (an interactive whiteboard) and a microscope that fits on an iPad for school visits. “We’re making a foray into the digital world. People will be able to see what’s on the microscope instead of having to line up to look through it.” Beyond the digital world, VINS connects with people. Perhaps most important, its programs and services have the potential to instill in people of all ages and backgrounds a desire to care for the wildlife and diverse natural habitats they encounter in their daily lives. Charlie hopes to share his lifelong interest with many more people through his work at VINS. Year-round you’ll find programs like snowshoeing in search of owls, raptor shows, self-guided nature tours, walking trails, art exhibits, a nature store, and ongoing talks and events. It’s time to check out this incredible resource and beautiful location adjacent to the Quechee Gorge. After all, it’s right in your own backyard. VINS Nature Center 6565 Woodstock Road Quechee, VT (802) 359-5000 Wildlife Hotline: (802) 359-5000 ext. 510 www.vinsweb.org www.vtnature.blogspot.com Open 7 days a week, 10am–4pm
Online Extra View a bird in VINS’ rehabilitation facility on the Patient Cam at www. woodstockmagazine.com. 4 4 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
By Anne Richter Arnold Photos courtesy of Marsh-Billings-Rockefeller National Historical Park
George Perkins Marsh A Woodstock resident’s timeless message of conservation
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. . . climate itself has in many instances been gradually changed and ameliorated or deteriorated by human action. The draining of swamps and the clearing of forests perceptibly affect the evaporation from the earth, and of course the mean quantity of moisture suspended in the air. The same causes modify the electrical condition of the atmosphere and the power of the surface to reflect, absorb, and radiate the rays of the sun, and consequently influence the distribution of light and heat, and the force and direction of the winds. Within narrow limits, too, domestic fires and artificial structures create and diffuse increased warmth, to an extent that may affect vegetation.” Surprisingly, these words, which could have been written by a contemporary scientist about global warming, were part of an address to the Agricultural Society of Rutland County by George Perkins Marsh in 1848. Marsh’s address, as well as the concepts set forth in his seminal work, Man and Nature: Or, Physical Geography as Modified by Human Action, first published in 1864, is considered by many to be quite prophetic. While Marsh was not the first person of his era to express concern about how humankind was altering the environment, he was perhaps the most vocal and most important proponent of the concept that human activity can have devastating effects on the environment, and that humans also have the power to preserve it. In addition, Marsh is considered one of the first to link local and regional climate change to deforestation. »
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George Perkins Marsh, a photo portrait from the New York City photo portrait studio of Mathew Brady, c. 1855–1861, when Marsh departed for Europe. Credit: Library of Congress.
THE FOUNDER OF MODERN CONSERVATION
Marsh, who was born and raised in Woodstock, had a keen interest in the natural environment even as a child, and he witnessed firsthand the destruction of the land by human forces from his home near the Ottauquechee River. He saw fire and logging denude the forest on and around Mt. Tom. He saw the impact of man’s efforts in the streams he fished, and similar to what we witnessed during Tropical Storm Irene, he saw rains and floods wash deforested land into torrents of rivers, taking years to recover. His early memories of the land around his childhood home in Woodstock inspired him to become an advocate for stewardship and reform. Proposed at a time when even crop rotation was a novel idea, his concepts are universal and relevant today. This forward-thinking Woodstock resident was a Dartmouth graduate, a lawyer, a politician, a linguist, a diplomat, and a founder of the Smithsonian; but for many, his most important role was as the author of the
first book on humans’ interaction with nature, making him the father of the modern conservation movement.
Top: The Marsh mansion today. Inset: View of the area, c. 1864–1869.
“THE BEGINNING OF LAND WISDOM”
In Man and Nature, Marsh prophesied that unless we understand our impact on the environment and make changes, we have the power to be the ultimate destroyer of nature. He observed the equilibrium of the organic and inorganic world, constantly changing but also constantly finding balance. “But man is everywhere a disturbing agent,” he wrote. “Wherever he plants his foot, the harmonies of nature are turned to discord.” He further observed, “. . . the destructive agency of man becomes more and S P R I N G 2015
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more energetic and unsparing as he advances in civilization, until the impoverishment with which his exhaustion of the natural resources of the soil is threatening him, at last awakens him to the necessity of preserving what is left, if not of restoring what was wantonly wasted.” In the introduction to Man and Nature, David Lowenthal, George Perkins Marsh scholar, summarizes the legacy of Marsh’s work that we experience here in the forests of Mt. Tom in Woodstock as well as around the nation and the world. “The first and foremost effect was on forestry. Man and Nature aroused Americans ‘to our destructive treatment of the forests, and the necessity of adopting a different course.’ The book inspired every lead-
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The Forest Center at the Marsh-BillingsRockefeller National Historical Park.
ing American forester; scores of them sought Marsh’s support. His widely excerpted warnings sparked scientists’ successful 1873 petition for a national forestry commission. A federal forest reserve system emerged in 1891, watershed protection in the Reclamation Act of 1902, and a national resource-conservation program by 1911. The US Forest Service, the Sierra Club—at length even timber companies—came to accept the sustained-yield premise set by Opposite inset: George Perkins Marsh, a photo portrait from the New York City photo portrait studio of Mathew Brady, c. 1850. Credit: Library of Congress. Below: The mansion's front porch was made for relaxing and taking in the view.
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The Pogue is a scenic 14-acre pond at the site.
Man and Nature.” Lowenthal writes, “Countless later celebrants echo Interior Secretary Stewart Udall’s tribute to Man and Nature as ‘the beginning of land wisdom in this country.’ ” A GLOBALLY RELEVANT MESSAGE
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Man and Nature continues to be read by countless students of conservation worldwide who find a message in these 150-year-old words that is still relevant today. Timothy Maguire, Head Interpretive Ranger at the Marsh-Billings-Rockefeller National Historical Park, believes the message of George Perkins Marsh is important to us now and for future generations. “I think he clarified for the first time that conservation is a proactive process that looks at contemporary circumstances and comes up with viable solutions for furthering human civilization and progress by crafting appropriate land-use practices that leave unimpaired natural resources for those who inherit the earth,” says Timothy. “Most visitors to the park think conservation is wilderness preservation. Although that is important and appropriate in some settings, Marsh was seeing erosion, floods, overgrazing, and deforestation as threats to long-term human survival. Some current examples could be the collapse of ocean fisheries, the deforestation of South America, and human-induced
climate change due to burning fossil fuels and releasing CO2 into the atmosphere and warming the planet.” Marsh’s words in Man and Nature carry across the centuries and the continents, making them globally relevant. Timothy says, “Today we see over and over social unrest in areas of the world where poverty and hunger are rampant due to destruction of food resources for short-term gain and land-use practices that are environmentally unsustainable. Marsh feared for an apocalyptic collapse of civilization directly related to a world no longer inhabitable for the human race. He was also an optimist. Marsh was convinced humans had the ingenuity and ability to solve these problems. He also believed emerging technologies of the day would assist in environmental efforts.” If you walk through the reforested woods of Mt. Tom, perhaps admiring the tall stands of trees or observing the ongoing forest management and selective logging, you’ll see fir thand the ideas of George Perkins Marsh in action. There, on the mountain where he spent his boyhood days and was saddened by man’s destruction of nature’s bounty, you’ll also see his legacy at work in the landmark forestry management program and the message of stewardship conveyed by rangers to visitors from around the world. The words of Man and Nature, written over 150 years ago, continue to live on in Woodstock and beyond as we face the environmental challenges of today. S P R I N G 2015
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SEASONAL FOODS
An Evening in Spain
By Susan Nye
Welcome spring with the flavors of the Mediterranean
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arly springtime in Northern New England—that enigmatic season I like to call still winter. Down South, the heavy scent of magnolias fills the warm air. Not here. Dirty old snow lines the sides of the roads and potholes abound. Lilacs’ buds are still clenched tight. It is mud season in Vermont. Instead of moping in the mud, celebrate spring with a taste of sunny Spain. Don’t confuse Spanish food with Mexican food—save the tacos and jalapenos for Cinco de Mayo. When it comes to Spanish cooking, think Mediterranean cuisine with a side of North Africa and the Middle East. Instead of spicy and hot, think warm and flavorful. Fill the house with flamenco music, sunflowers, delicious food, good wine, and better friends. Live the good life and begin by relaxing over tapas. For dinner, explore paella, the famous rice dish from Valencia. Or take a trip to Catalonia with shrimp and spinach. End the evening with sweet oranges and olive oil cake. Have a wonderful feast! »
The Menu
The Simplest of Tapas Grilled Chicken Thighs with Chorizo Paella Roasted Shrimp with Romesco Sauce & Catalan Spinach Olive Oil Cake with Oranges & Pistachios
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SEASONAL FOODS
The Simplest of Tapas Serves 6
8 oz Marcona almonds
Olive oil Sea salt
1 Tbsp finely chopped fresh rosemary or thym
6–12 oz Spanish ham (Jamón Iberico or Jamón Serrano) 6–12 oz chorizo sausage, thinly sliced A wedge of Cabrales and/or Manchego cheese Fruit: try figs, grapes, sliced pears, and/or dried frui Artisanal crackers or a baguette
8 oz Manzanilla and/or Arbequina olives
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Preheat the oven to 350°. Put the almonds in a large ovenproof skillet, drizzle with a little olive oil, and toss to coat. Roast the nuts at 350° until lightly browned and fragrant, 10 to 15 minutes. Sprinkle with sea salt and fresh rosemary or thyme and toss to combine. Cool in the pan for about 10 minutes and transfer to a shallow bowl.
2
Arrange the ham, sausage, cheese, and fruit on a tray. Add a basket of your favorite artisanal crackers or a sliced baguette, and put the olives in a bowl.
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Arrange the tray, basket, and bowls on a table, add some small plates, and let guests serve themselves.
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Grilled Chicken Thighs with Chorizo Paella Serves 6 1½ tsp smoked paprika ½ tsp dried thyme Sea salt and freshly ground pepper to taste 6 bone-in chicken thighs, trimmed ½ cup dry white wine ½ tsp saffron threads Olive oil 4 oz fully cooked smoked Spanish chorizo*, quartered lengthwise and cut into ¼-inch pieces 1 large onion, chopped 1 red bell pepper, chopped 4 garlic cloves, minced 1½ cups medium- or short-grain paella rice** 2 cups chicken broth 1½ cups crushed tomatoes 1 cup fresh or frozen peas 2–3 lemons, cut in half ¼ cup chopped fresh flat-leaf parsley Grated zest of 1 lemon
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Combine 1 teaspoon smoked paprika with ½ teaspoon each thyme, salt, and pepper. Rub the spice mixture onto the chicken thighs and refrigerate for 30 to 60 minutes.
Combine the white wine and saffron threads in a cup and set aside. Preheat the grill to medium hot. Lightly coat a paella pan or a large, heavy skillet with a little olive oil and heat over mediumhigh. Add the chorizo and sauté, stirring occasionally, until lightly browned, about 3 minutes. Remove from pan and set aside. Add the onion to the pan and cook, stirring often, until translucent, about 5 minutes. Add the garlic and red bell pepper, and cook 1 to 2 minutes more.
Stir in the rice, toss to coat, and sauté for 2 to 3 minutes. Add the wine and saffron mixture, bring to a boil, and cook until the pan is almost dry. Stir in the chicken broth, tomatoes, and chorizo, and bring to a simmer. Reduce the heat to low and simmer, without stirring, until the rice is tender, 20 to 30 minutes. Add the peas in the last 5 minutes and toss to combine.
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Meanwhile, place the thighs, meaty side down, on the grill. Cook, turning once, until the chicken is cooked through with nice grill marks on both sides, about 10 minutes per side. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh. The temperature should register between 165° and 170°. (If it is too cold or rainy to grill, you can oven roast the thighs in a 375° oven. Roast skin side down in a lightly oiled pan for about 20 minutes, turn, and continue roasting until cooked through, about 10 minutes more.)
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Brush the cut sides of the lemons with a little olive oil and place them on the grill. Cook for 3 to 5 minutes or until the lemons have grill marks and are warmed through. Combine the parsley and lemon zest.
To serve, transfer the paella to a large shallow bowl, sprinkle with about ¾ of the chopped parsley and lemon zest, and toss to combine. Top with the chicken and sprinkle with the remaining parsley and zest. Quarter each of the lemon halves and scatter them around the chicken. *Spanish chorizo is milder than Mexican chorizo. You can find it in specialty stores and online. If you can’t find it or prefer a spicier paella, use Mexican chorizo. **Look for Valencia, Bomba, or Calasparra rice in specialty stores or online. In a pinch, you can use Arborio rice, which will be creamier, or long-grain rice, which will be fluffier.
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SEASONAL FOODS
Roasted Shrimp with Romesco Sauce & Catalan Spinach Serves 6 2 Tbsp olive oil 2 Tbsp dry white wine Grated zest and juice of ½ lemon 4 cloves garlic, minced Sea salt and freshly ground pepper, to taste 2–2½ lb jumbo or extra-jumbo shrimp Catalan Spinach (recipe follows) Romesco Sauce (recipe follows)
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Preheat the oven to 425°.
Put the olive oil, wine, juice, zest, and garlic in a bowl, and whisk to combine. Add the shrimp, season with salt and pepper, and toss to combine. Let the shrimp marinade for about 10 minutes.
3
Place the shrimp on a sheet pan in a single layer and roast at 425° for 3 minutes or until the shrimp are cooked through and pink. Don’t overcook.
To serve, transfer the spinach to a large, deep platter and top with the shrimp. Pass the Romesco Sauce. For a nod to North Africa, serve the shrimp and spinach with couscous.
Romesco Sauce Makes about 2 cups ½ cup slivered almonds, toasted 2 plum tomatoes, seeded and roughly chopped 2–3 scallions, roughly chopped 3 cloves garlic 3–4 Tbsp sherry vinegar, or to taste 1 Tbsp honey, or to taste 1 tsp harissa, or to taste, or your favorite chili sauce 1 tsp smoked paprika Sea salt and freshly ground black pepper, to taste 1 jar roasted and peeled Pimientos de Piquillo, drained and roughly chopped (about 1 cup)* cup extra-virgin olive oil 2–3 Tbsp chopped flat-leaf parsley 1 tsp fresh thyme
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Put the almonds in a blender or small food processor and pulse until finely ground. Add the tomatoes, scallions, garlic, vinegar, honey, and harissa. Season with paprika, salt, and pepper, and process until the vegetables are finely chopped and well combined.
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Add the red peppers and process until smooth. With motor running, slowly add the olive oil and process until smooth. For a thinner sauce, add more vinegar and olive oil. Add the parsley and thyme and pulse to combine. Cover and chill for an hour or more to combine the flavors.
*A favorite sweet red pepper in Spain, look for jars or tins of roasted peppers in specialty stores and online. If you can’t find them, use Italian roasted peppers.
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Catalan Spinach Serves 6 Olive oil 1 small red onion, finely chopped Sea salt and freshly ground pepper 1 apple, peeled, cored, and finely chopped 2 cloves garlic, minced ¼ cup golden raisins 1½–2 lb fresh baby spinach ½ cup pine nuts, toasted
1
Lightly coat the bottom of a large casserole with olive oil and heat over medium-high. Add the onion, season with salt and pepper, and sauté until translucent. Add the apple and sauté until the edges start to brown. Add the garlic and sauté for 2 minutes more.
2
Stir in the raisins. Add the spinach in handfuls, season with salt and pepper, and toss to combine. Reduce the heat to medium, cover, and cook for 1 to 2 minutes or until the spinach has wilted. Add the pine nuts and toss to combine. Serve immediately. » S P R I N G 2015
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SEASONAL FOODS
Olive Oil Cake with Oranges & Pistachios Makes one 9-inch cake 2 cups all-purpose flour, plus more for the pan 1 tsp salt 1 tsp baking powder ½ tsp baking soda 3 oranges 3 large eggs 1 cup sugar ¾ cup extra-virgin olive oil, plus more for the pan ¾ cup sour cream 2–3 Tbsp orange liqueur 1 Tbsp honey, or to taste ½ cup chopped pistachios, toasted
1
Put the rack in the middle of the oven and preheat to 350°. Oil a 9-inch springform pan and line the bottom of the pan with a round of parchment paper. Oil the paper, dust with flour, and shake out the excess.
2
Put the flour, baking powder, baking soda, and salt in a bowl and whisk to combine. Use a grater to zest 2 oranges, add the grated zest to the dry ingredients, and whisk again.
3
Put the eggs, sugar, and olive oil in a large bowl and beat with a mixer on high speed until light and well combined. Add the sour cream and 1 tablespoon orange liqueur and beat until smooth.
4
Reduce the mixer speed to low and slowly add about half of the dry ingredients. Mix until just combined. Add the remaining dry ingredients, and scraping down the sides of the bowl, mix until just combined and smooth. Do not over mix.
5 6
Pour the batter into the prepared pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Cool on a rack for about 30 minutes. Then, carefully remove the sides of the pan and cool the cake to room temperature. Carefully remove the pan bottom and transfer to a serving plate.
7
To make the orange compote, zest the third orange into a bowl with a grater. Use a sharp knife to cut any remaining peel and the white pith from the orange and discard. Working over the bowl, cut between the membranes and release the orange segments into the bowl. Squeeze any extra juice from the membranes, add the liqueur and honey, and gently stir to combine. To serve, slice the cake and place on individual plates with a spoonful of orange compote and a sprinkle of pistachios.
Online Extra Writer and chef Susan Nye lives in New Hampshire. She writes for magazines throughout New England and shares stories and recipes on her award-winning blog, Around the Table, at www.susannye.word press.com. 5 8 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
Make cooking Spanish recipes easier with our list of key ingredients at www. woodstockmagazine.com.
HAPPENINGS: SPRING 2015 MARCH | APRIL | MAY
May 1
Opening Day— 33rd Season! Billings Farm & Museum, www.billingsfarm.org
MARCH 28 | La Camioneta: The Journey of One American School Bus
April 4 Following the Ninth: In the Footsteps of Beethoven’s Final Symphony
Billings Farm & Museum, www.billingsfarm.org, 3pm
28–29 | Maple Open House Weekend Sugarbush Farm, www.sugarbushfarm.com, 9am–5pm
Billings Farm & Museum, www. billingsfarm.org, 3pm
March 28–April 5 Maple Sugaring Season Sugarbush Farm, www.sugarbushfarm.com, 9am–5pm
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HAPPENINGS
APRIL 4 | Shiitake Mushroom Cultivation—A Working Woodlands Workshop Marsh-Billings-Rockefeller National Historical Park, www.nps.gov, 10:30am–3pm
12 | “The New Hampshire Towns That Joined Vermont” with Jere Daniell Woodstock History Center, www.woodstockhistorical.org, 2pm
April 4 Baby Animal Day Billings Farm & Museum, www.billingsfarm.org, 10am–4pm 6 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
May 28 Throwback Movie: Jaws Woodstock Town Hall Theatre, 7:30pm
Pentangle Council on the Arts 31 The Green Woodstock, VT (802) 457-3981 www.pentanglearts.org MARCH 26 | Throwback Movie: The Man Who Would Be King Woodstock Town Hall Theatre, 7:30pm
27 | Screening of “Last Days in Vietnam” from PBS’s American Experience Series Woodstock Town Hall Theatre, 6:30pm
APRIL 19 | Helen Kim, Classical Violin ArtisTree Community Arts Center, 5pm
30 | Throwback Movie: Monty Python and the Holy Grail Woodstock Town Hall Theatre, 7:30pm
MAY 9 | 18th Annual Community Showcase Woodstock Town Hall Theatre, 7:30pm
16 | Broadway’s Next H!T Musical Woodstock Town Hall Theatre, 7:30pm
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HAPPENINGS
May 23–24 Cheese & Dairy Celebration Billings Farm & Museum, www.billingsfarm.org
16 | Interplay Jazz & Arts Jam Session ArtisTree, www.interplayjazzandarts. org, 7–9pm
MAY 2–3 | Spring Concert: Freelance Family Singers Free (donations to the Community Food Shelf suggested) First Congregational Church, 7pm Sat; 3pm Sun
2–3 | Sheep Shearing & Herding with Border Collies Billings Farm & Museum, www.billingsfarm.org
17 | The History of Bees and Beekeeping in Vermont with Bill Mares
Facebook Contests, Sweepstakes & Giveaways! Like us on Facebook for your chance to win great prizes!
Woodstock History Center, www.woodstockhistorical.org, 2pm
www.facebook.com/ mountainviewpublishing
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May 30–June 30 | Dairy Month Sugarbush Farm, www.sugarbushfarm. org, 9am–5pm
ADVERTISERS INDEX Allen Pond Dental ................................................41
Mertens House .....................................................56
Ambrose Custom Builders....................................38
Mountain Meadow Golf ........................ Back cover
Anichini .................................................................13
Mt. Ascutney Hospital ..........................................48
Artemis Global Art .................................................3
N.T. Ferro Jewelers ...............................................23
ArtisTree................................................................51
Neal Wallace Dental.............................................51
Bentleys.................................................................57
Newhall Farm .......................................................25
Blood’s Catering ...................................................41
Ottauquechee Well Drilling .................................61
Braeside Motel .....................................................58 Brown’s Floormasters ...........................................38 Carpet King & Tile ................................................58 Charles Silva Jr. Builder/Designer.........................61 Clear Choice MD ...................................................31 Crown Point Cabinetry...........................................7
Perry’s Oil Service .................................................62 Procopio Designs ..................................................17 Quechee Lakes Listing..........................................15 Robert Wallace Real Estate........ Inside front cover Simple Energy .........................................................4 Snyder Donegan Real Estate Group ........................ ................................................... Inside back cover
David Anderson Hill .............................................57 Stone Dental .........................................................37 Donald Neely, DMD..............................................60 Systems Plus Computers .......................................36 Engel & Volkers ....................................................37 Ennis Construction ...............................................43 Excel Plumbing & Heating ...................................10 First Impressions Salon & Spa ..............................17 Five Olde Tavern & Grille .....................................23 G.R. Porter & Sons ................................................51 GeoBarns...............................................................31 Gilberte Interiors ..................................................49 Gillingham’s ..........................................................10 Henderson’s Tree & Garden Services ...................54
Online Extra Find more events online at www.woodstockmagazine.com.
Terrace Communities ...........................................19 The Carriage Shed ................................................48 The Lighting Center at Rockingham Electric ......45 The Quechee Club ................................................19 The Quechee Inn at Marshland Farm..................50 The Vermont Spot ................................................25 The Williamson Group ...........................................1 The Woodlands ....................................................49 Upland Construction ............................................52 Upper Valley Haven..............................................12
Hull Maynard Hersey Insurance...........................11
Upper Valley Ride .................................................36
Jancewicz & Son .....................................................5
Vermont Facial Aesthetics....................................60
Jeff Wilmot Painting ............................................43
Vermont Institute of Natural Science (VINS) ......56
Kedron Valley Inn .................................................61
Vitt & Associates ...................................................60
Keepers, A Country Café......................................62
Woodstock Beverage ...........................................57
Landshapes ...........................................................44
Woodstock Chamber of Commerce ....................25
LaValley Building Supply......................................45
Woodstock Farmers Market ................................50
Mascoma Savings Bank ..........................................2
Woodstock Home & Hardware ..............................9
For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. S P R I N G 2015
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LAST GLANCE
I perhaps owe having become a painter to flowers. —Claude Monet
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