SPRING 2017
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Celebrating Vermont’s Most Famous Product Maple Recipes from Scones to Ribs FIDDLEHEAD FERNS Spring’s Delicacy
CONTENTS
44 28 34 Make a Big Splash! The Village Shala 44 Fiddlehead Ferns by Lisa Densmore Ballard Nature’s spring delicacy.
by Meg Brazill Pond skimming at Killington, an annual rite of spring.
by Keri Cole Nikki VanVoorhis makes the healing power of ashtanga yoga accessible to everyone at YogaMari Vermont.
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CONTENTS
16
20
50
26
In Every Issue
Departments
11 Editor’s Note 12 Contributors 14 Online Exclusives 55 Happenings 59 Advertisers Index 60 Last Glance
16 Everyday Essentials Tips for healthy living.
20 Around & About
50 Seasonal Foods by Susan Nye
Spring means maple syrup.
by Cassie Horner
26 Community
Maple Madness.
Unique Shopping in Woodstock
40
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Shop & Dine in Quechee This Spring
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Mountain View Publishing, LLC 135 Lyme Road, Hanover, NH 03755 (603) 643-1830
mountainviewpublishing.com Publishers
Bob Frisch Cheryl Frisch Executive Editor
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Bob Frisch KEEP US POSTED. Woodstock Magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing. com. Advertising inquiries may be made by email to rcfrisch1@comcast. net. Woodstock Magazine is published quarterly by Mountain View Publishing, LLC Š2017. All rights reserved. Reproduction in whole or part is strictly prohibited. Woodstock Magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.
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E D I TO R ’ S N OT E
IAN RAYMOND
Favorite Days of Spring As warming temperatures coax you outside, what activities do you most enjoy? Many outdoor adventurers hop on their bicycles for an invigorating ride in the mild air, while others set out on their favorite hiking trails. We see our neighbors in their yards for the first time in many months as they prepare lawns and gardens for the growing season, and we may even observe bouts of spring cleaning as they climb ladders to clean winter’s grime from their windows. There’s nothing like a bright, sunny day to inspire us to make everything sparkling clean! Spring in Vermont means maple season, and Maple Madness is upon us once again (page 26). Catch up with old friends and make new ones at the festivities, and then be sure to try Susan Nye’s delicious maple recipes (page 50). Lisa Ballard chose a beautiful spring day to explore the woods for fiddlehead ferns (page 28) and shares her stunning photos and tasty recipes with us, and Cassie Horner brings us the varied history of the Woodstock Green (page 20). Special thanks to the Woodstock History Center for the wonderful old photos that capture several of the events and scenes of this landmark’s fascinating past. An event at Killington Resort this time of year attracts many onlookers— the annual pond skim, in which brave souls take to the slopes on skis or snowboards and attempt to build up enough speed coming down the hill to “skim” across an expanse of frigid water (page 34). The activity makes for a fun-filled day, but I venture to say more participants exit the pond area wet than dry. Finally, if you prefer a quieter activity, stop in to see Nikki VanVoorhis at her yoga studio, YogaMari Vermont (page 44). If you start classes now, you’re sure to have a more flexible body and a calmer mind by the time summer arrives. Enjoy!
Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com
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C O N T R I B U TO R S
Lynn began her photographic career in Boston, studying at the New England School of Photography, assisting commercial photographers, and color printing in photo labs. Originally from West Virginia, she worked her way north, finally landing in the hills of Vermont where she has a studio in Woodstock. Her current assignments include photographing people, 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
Lisa Densmore Ballard
A three-time Emmy-winning television producer and host, Lisa has been a familiar face around New England for her work on PBS and for various sports and outdoor networks. An accomplished writer and photographer, she contributes regularly to over 30 regional and national magazines on various adventure travel, nature, and wildlife topics. She has written seven books, including Best Hikes with Dogs: New Hampshire and Vermont and Hiking the Green Mountains.
Cassie Horner 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
Susan is a writer, photographer, and chef and a regular contributor to magazines and newspapers throughout New England. Her blog, Around the Table (www.susannye.wordpress. com), is filled with her favorite recipes and stories about fa ily and friendship. When she’s not writing or cooking, Susan is hiking, biking, or kayaking near her New Hampshire home.
Susan Nye
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E V E RY DAY E S S E N T I A L S Tips for Healthy Living
Fitter Seniors, Healthier Brains
N
eed some motivation to get moving? Good heart and lung fitness can benefit your brain, especially as you age. In a recent study, researchers assessed the heart/lung fitness of adults ages 55 to 74 and compared their ability to learn and remember the names of strangers in photos. Older adults had more difficulty with the memory test than young adults, but those with higher levels of cardiorespiratory fitness did better and showed more brain activity than their peers with lower levels of heart and lung fitness. The Thompson Senior Center in Woodstock regularly offers fitness classes, while the athletic club at the Woodstock Inn & Resort offers aqua aerobics, yoga, and many other programs for all fitness levels. If group classes aren’t your cup of tea, explore miles of pathways, trails, and carriage roads around Woodstock. Whether you’re ready to tackle a day hike or prefer a short stroll (or let’s be realistic—you can probably still snowshoe!), visit the National Parks Service website for maps and more info at www.nps.gov.
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Get Your Hands Dirty As soon as the snow melts and the ground thaws, get outside in your garden. Cleaning up the yard and gardening can burn up to 350 calories an hour! Anything that makes you sweat—raking, pulling weeds, hauling mulch, cleaning up branches and debris from the winter—is excellent exercise.
Did You Know? Skipping meals is not a good way to lose weight. It may cause you to become hungrier and eat more than you would otherwise, and some studies suggest that any weight you do lose may come from muscle, not fat. Routinely skipping breakfast may also increase your risk of type 2 diabetes and heart disease. S P R I N G 2017
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E V E RY DAY E S S E N T I A L S
Get Ready for
Rhubarb B
y late spring, it’s common to find rhubarb popping up at the Woodstock Farmers’ Market. If you’ve ever enjoyed raw rhubarb, it’s probably no surprise that it’s high in fiber. But it’s also an excellent source of vitamin K, which supports healthy bones, blood clotting, and brain health. Rhubarb is also packed with vitamins A and C, plus iron, potassium, and phosphorus. Tart rhubarb is the perfect complement to strawberries in a pie, and it’s a delicious addition to salads as well. Toss about two cups of chopped rhubarb (halfinch pieces) in a quarter cup of honey and roast on a rimmed baking sheet in a 450º oven until just soft, about five to eight minutes. Add to salad greens along with walnuts and goat cheese.
Health Tips for Grads
Graduating high school is an exciting milestone—but in the transition from full-time student to work or college, good health may be put on the back burner. If your child will officially be an adult later this spring, here are a few important tips to remember. If he or she hasn’t already, now’s the time to switch from a pediatrician to a doctor for adults. Make sure your child is well informed about any health issues. He should be able to explain his medical history to any new doctor. Your child should know the name, dosage, and side effects of any medications he or she takes. If your child is moving out of the area or going away to college, she should find doctors and hospitals near her new home.
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Pamper Your Pucker After a cold, dry winter, skin is begging for moisture—and your lips are no exception. Exfoliate, moisturize, and revitalize your lips with three simple ingredients straight from your kitchen. Combine one teaspoon each of honey, sugar, and olive oil. The sugar helps remove aky skin, while the olive oil and honey moisturize. Apply a small amount of the mixture to lips and gently scrub. Rinse with warm water and pat dry. Follow with your favorite lip balm. Store any leftover scrub in the fridge and use weekly.
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A RO U N D & A B O U T By Cassie Horner
Residents enjoy a band concert, circa 1950s.
The Green Exhibit
Photos courtesy of the Woodstock History Center
The Woodstock Village Green is a beautiful place in the heart of a quintessential New England town. In the 21st century, it is the scene of concerts, art exhibits, yuletide bonfi es, lobster feasts, a farmers’ market, and much more. Surrounded by historic homes, the Green welcomes people to walk the dog, sit on a bench and eat a sandwich, or stroll through on their way between the iconic covered bridge and the Woodstock Inn. This lively setting has a rich history, reflecting changing times and customs over approximately 200 years. “It’s a slow evolution over time,” says Matt Powers, executive director of the Woodstock History Center (WHC). “It will continue to change despite what people think. If you wait 50 to 100 years, it will look quite different.” From May to October, the WHC will feature a new exhibit, History of the Green: Woodstock Central Park. That history includes the hanging of Samuel Godfrey (purportedly on the Green), the burning of a vampire’s heart around 1830, the construction of businesses ranging from a blacksmith shop to a tavern and courthouse, and the siting of stocks and a pillory. The exhibit will be set up to mirror the layout of the Green and will also offer a booklet that will serve as a self-guided walking tour of the Green. Originally, the area we now know as the Green was a rough area of scrub brush. “Circa 1830 was a benchmark,” Matt says. “There was an effort to beautify the space by planting trees. The exhibit looks at changes in the cultural and historical landscape over time.” For example, the scrubland became a cathedral-like space with huge trees that would succumb to Dutch elm disease. Woodstock today still has a tree warden whose job is to ensure the health of the trees. The Green is a central point in the life of the town. People still have fond memories of skating there in the 1950s. Old Home Day, which in that era sprawled from the Green to Elm Street, was a well-attended event. There were also band concerts held on a platform built up to the level of the porch on the old Woodstock Inn that was situated right across from the Green. Uses for the Green over time have featured the Windsor County Fair back in the days when agriculture was king. Celebrities have circled the Green in procession: the Marquis de Lafayette on his 19th century visit to America and Lady Bird Johnson in the 20th century. “The Green is the center of the community, not only physically but also in an emotive sense,” says Jennie Shurtleff, education and program coordinator. From a place where punishment was meted out to one celebrating agriculture and entertaining residents and visitors, it continues to play an active role in Woodstock. For more information, visit woodstockhistorycenter.org. Houses on the Green.
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Top: A crowd on the Green celebrates 150 years of Vermont statehood on August 16, 1941. Highlighting the day were historical reenactments and a parade. The Vermont Standard reported more than 3,500 people attended. Left: Gen. Lyman Mower house. (Note the tower of the old Woodstock Inn to the left.) Above: The Green after 1892 (that is when the old Woodstock Inn was built). This also shows the courthouse.
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A RO U N D & A B O U T From right: Farmhouse by Amy Morel, steel and paper, 19x15x16 inches, 2013. You Are Here by Edythe Wright, one of a set of five plaster and steel pin pieces representing the King Farm in Woodstock, 2016. Terraces on the Connecticut River by Edythe Wright, ink on vellum, 2016.
The
Below: The Crit Group show last October featured works by the five women.
Crit Group By its very nature, the creation of art is often a solitary pursuit as the artist works with his or her materials in a quiet studio. A group of five artists have found a wonderful balance to the creative process with a Crit Group that meets once a month in the Woodstock area. This opportunity for supportive critiques helps each one develop as an artist and build his or her career. The group is comprised of Amy Morel, Anne Mapplebeck, Lisa Kippen, Edythe Wright, and Rachel Gross. They work in a variety of media, so they bring different points of view to the critiques. Amy, Edythe, and Anne are sculptors; Rachel is primarily a printmaker; Lisa’s main focus is drawing. At each Crit Group meeting, one artist has the opportunity to present work. “Everybody has to come to all the meetings,” says Amy. “This makes it more serious because we value the dynamic of everyone present. The artist can set the tone, saying, ‘This is what I am showing you, and this is what I want to learn from the group.’” The monthly meetings give the artist whose work is critiqued a focus and deadline. Amy hosted the Crit Group at her Woodstock studio in January. In preparing for the session, she was exploring the role of figures in her art and the challenges of installing her sculptures outdoors. “It is useful to me to hear what people are seeing when they look at my work and how they react to it as artists,” she says. “The group is a confidence builder, but also they will not sugarcoat their comments.” In October 2016, the Crit Group did its first group show, utilizing space in the Mill Building in Woodstock. The information about the exhibit reflects how the five women support one another as artists. “We have critiqued work that is slated for exhibitions. We cheer each other on during creative growth spurts and console each other during creative droughts. At times, some of us have radically changed our direction, and the leap was less scary knowing there was support from the group.” The first collaborative show enabled them to see in one space the shared threads of their Online Extra artistry and how the Crit Group exView more photos online at perience strengthens their work as www.woodstockmagazine.com. individuals.
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“The artist can set the tone, saying, ‘This is what I am showing you, and this is what I want to learn from the group.’”
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A RO U N D & A B O U T
Empty Bowls Supper
ArtisTree offers two bowl painting workshops during March.
Handmade bowls, homemade soups, and bread create a simple shared meal, calling attention to local, national, and international hunger relief on Sunday, April 2, from 4 to 7pm at the Pomfret Town Hall. “It’s a humble meal,” says organizer and potter Judi Greene. “The event combines two of my favorite things: making pottery and feeding people. It feels great to be getting together with friends, bringing the community together.” This is the ninth year of the Empty Bowls Supper in Pomfret and the 25th year the national/international organization has been in existence. The concept draws on the talents of potters who make the bowls, many local schoolchildren and adults who paint the bowls, and individuals and restaurant staff who provide the delicious soup. A donation from the North Pomfret Congregational Church pays for earthenware clay and glazes. ArtisTree teams up with
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Adults and kids will paint between 200 and 225 bowls for this year’s supper.
this effort, offering workshops where people go to paint the bowls. March workshops will be held on Friday, March 12, at 6pm and on Thursday, March 16, in the afternoon. Students at the Prosper Valley School also paint bowls in Lisa Kaija’s art classes. This year there will be 200 to 225 bowls. “They’re so much fun to make it is hard to stop,” Judi says. “Some are earthenware, some stoneware; some are adult-decorated and some kid-decorated; some are made by professionals and some by amateurs.” Attendees of the supper purchase one of the beautiful bowls and then enjoy a simple meal among friends. In past years, the money raised has benefitted local g oups such as the Woodstock Community Food Shelf, the Vermont Foodbank, and several international hunger-relief groups. For more information, email Judi Greene at judigreene@mac.com. Volunteers are needed to make soup and help with the setup and cleanup at the event.
COMMUNITY
Maple Madness Come out for Vermont’s Maple Open House Weekend on March 25 and 26 The Woodstock Area Chamber of Commerce is excited to announce a fun event sure to cure the late winter doldrums: Maple Madness, a celebration of all things maple! Sugar on Snow takes place Saturday, March 25 from 11am until 1pm on the Green. Watch a maple tree tapping demonstration and see live birds presented by VINS while enjoying treats like maple butter popcorn. Sap buckets painted by local artists will be displayed in businesses around town. Drop your bid in the bucket and find out if ou’re the lucky winner when winning bids are announced at the Maple Taste-a-Round, which will take place at the Suicide Six ski area from 6 to 8:30pm on Sat-
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PERSONALITIES
urday. The evening will also feature the sounds of Sabrina Brown and Bob Merrill, which guests will enjoy while strolling from table to table to sample fare from local restaurants and wares from vendors including Simon Pearce, The Woodstock Inn, The Village Butcher, The Ardmore Inn, Silo Distillery, and Grosbeak Gardens Soap and Candles. The Vermont Overland Maple Adventure Ride is sponsored by Peter Vollers. The ride is scheduled for Sunday, March 26 at 10am and will start at Suicide Six. Find out more at www. vermontoverland.com/vomar. For information on the statewide Maple Open House Weekend, go to vermontmaple.org/openhouse. For more information on events in Woodstock and purchasing tickets for the Maple Taste-a-Round, visit the Woodstock Chamber of Commerce’s website at www.woodstockvt.com.
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Nature’s spring delicacy STORY AND PHOTOS BY LISA DENSMORE BALLARD
F
iddlehead ferns are one of spring’s wild delicacies. If you pick them just after they emerge from their subterranean slumber but before they unfurl, they make a delectable and nutritious addition to any meal at a time when grocery store produce looks uninspiring. Fiddleheads are so named because they look like the decorative scroll on the top of a violin. They’re certainly sweet music to your taste buds! Eaten within 24 hours of picking, they taste like a cross between a crispy string bean and young asparagus, and they’re packed with omega-3 and omega-6 fatty acids, iron, potassium, and fiber.
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Below left: A mature “fiddlehead fern” or ostrich fern. Below right: A fiddlehead fern that is just right for picking. Opposite: A bracken fern looks like an ostrich fern but is not edible. Opposite inset: You know it’s a fiddlehead fern if its stem is U-shaped (indented along the entire length of the stem).
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To harvest your own, find a patch in the woods and snap them off. Limit yourself to three per plant, as over-picking will kill the plant. Technically, any fern is a “fiddlehead” before it extends its fronds. Many are edible, though the ostrich fern (Matteuccia struthiopteris), which emerges in May in damp woodlands around the Woodstock area and much of the Northeastern United States, produces the fiddlehead with the gourmet reputation. They are not cultivated, but several local grocery stores and farm stands sell them for a short time in the spring. To harvest your own, find a patch in the woods and snap them off. Limit yourself to three per plant, as over-picking will kill the plant. Mature ostrich ferns usually produce seven scrolls. Many ferns resemble
an ostrich fern. One in particular, the bracken fern (Pteridium aquilinum), is carcinogenic, so it’s important to identify the right one. The fiddlehead of an ostrich fern is about an inch in diameter with a brown, papery covering and a smooth stem. Only a short portion of the stem, about the length of a postage stamp, might poke above the ground, so look for a deep, U-shaped groove on the inside of the stem (the side under the scroll). Before cooking fiddleheads, remove the brown, papery skin and rinse them thoroughly. Some people eat fiddleheads raw, but they contain a toxin that can give you a stomachache. Cooking destroys the toxin.
Freezing Fiddleheads
F
reezing is the best way to preserve your fiddlehead harvest for later use. Like other vegetables, they need to be blanched first. Here’s how to do it. 1. Rinse the fiddleheads and remove any brown, papery skin. 2. Bring a large pot of water to a rolling boil. 3. Add the fiddleheads (about 4 cups maximum per batch) to the water. 4. Return the water to a boil and cook the fiddleheads for two minutes or until their color brightens, but they’re still crispy, not soft. 5. Drain and place the fiddleheads immediately in ice-cold water.
Above: The forest floor covered with ostrich ferns, aka fiddlehead ferns, that have unfurled. Opposite: Fiddlehead ferns at their most tender; remove the outer “paper” before cooking. 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
6. Dry thoroughly and place in resealable plastic freezer bags and freeze.
Feisty Fiddleheads on Angel Hair Pasta Serves 6–8 4 cups fiddlehead ferns 1 lb angel hair pasta 3 Tbsp olive oil 1 onion, diced 1 garlic clove, minced 4–6 mushrooms (morels are best), thinly sliced 1 sweet red, orange, or yellow pepper, sliced into thin, short strips 2 tsp salt ¼ tsp cayenne or black pepper ¼ tsp Tabasco sauce or your favorite hot sauce ¼ tsp oregano ¼ tsp thyme ¼ tsp basil ½ cup chicken broth ½ cup grated Parmesan cheese Paprika
1. To a large pot of boiling water, add the fiddleheads and 1½ tsp salt. Return to a boil and blanch for two minutes, then drain and rinse in cold water. 2. At the same time, heat a second large pot of water and boil the angel hair pasta al dente as you continue preparing the fiddleheads. When the pasta is done, drain it and place it in a large serving bowl. 3. In a large frying pan, heat the olive oil over medium heat. Sauté the onion and garlic for about a minute. Add the mushrooms and sauté another minute. Add the fiddleheads, sweet pepper strips, ½ teaspoon salt, cayenne, Tabasco, oregano, thyme, basil, and chicken broth. Simmer for another five minutes. 4. Toss the fiddlehead mixture, Parmesan, and angel hair pasta together in the large serving bowl. Sprinkle with paprika and serve immediately. Note: Add 1½ pounds cooked shrimp for a delicious seafood version of this recipe.
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For the best results, eat them as soon as possible after picking. If you cover them, they might last a few days in the refrigerator, but their flavor won’t be as delicate, and they lose their crunch the longer you store them. Ditto if you overcook them. Fiddleheads are traditionally steamed, blanched, or boiled, and then eaten hot with hollandaise sauce or butter and lemon. They can also be chilled and added to salads, but there are many other ways to serve them. And if you happen upon a patch of ostrich ferns past their edible prime, remember the spot so you can come back next year, a little earlier before they unfurl.
Dijon Sauce for Fiddleheads M a k e s a b o u t 1½ c u p s 1 cup chicken broth 1 Tbsp flour 1 Tbsp olive oil 2 Tbsp Dijon mustard ½ tsp tarragon Dash of pepper 1 tsp lemon juice ½ cup sour cream 1. Heat the chicken broth in a small skillet over medium heat. 2. Add the remaining ingredients, except the sour cream. 3. Stirring with a whisk, simmer the mixture until it reduces by about half and begins to thicken, about five minutes. 4. Remove the sauce from the heat and stir in the sour cream. Pour over steamed fiddleheads and serve.
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Garlic Sautéed Fiddleheads Serves 8 4 cups fiddlehead ferns, trimmed and rinsed 2 tsp salt 2 Tbsp vegetable or olive oil 2 cloves garlic, finely minced 1 shallot or half a small onion, finely diced 1 Tbsp butter Grated Parmesan cheese 1. Remove the brown, papery skin from the fiddleheads, then place them in a large pot of boiling water with 1½ teaspoons salt. Return to a boil and blanch for two minutes, then drain and rinse in cold water. 2. In a large frying pan, heat the oil over medium heat. Add the garlic and shallot. Sauté for one minute. Add the fiddleheads, butter, and remaining salt, and sauté about five minutes. Sprinkle with Parmesan and serve immediately.
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Success!
Make a Big
Splash! Pond skimming at Killington, an annual rite of spring By Meg Brazill Photos Courtesy of Killington Mountain Resort
I
t all starts with a splash. That’s the annual rite of spring known as “pond skimming.” Every April, rain or shine, sleet or snow, Killington Mountain Resort holds this event as part of its “Nor’Beaster” celebration of spring on the mountain. The challenge? Cross an 80-to-100-foot-long manmade pond on skis or a snowboard (without poles)—and remain upright. Some skiers have been accepting the challenge for decades, and every year new contenders give it their best shot.
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Happiness is making it to the other side.
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Above: A participant who leans back too far is sure to get wet soon. Left: Will cutting a sharp turn help this skimmer regain his balance?
Pond Skimming Killington Mountain Resort April 15, 2017 On-site registration is at 9am the day of the event. Competition is open to both skiers and riders and limited to the first 100 contestants. All participants must be 48 inches or taller to participate. Registration fee is $10. For details and rules, go to www.killington.com/site/to-do/events-calendar.
By April, the days are longer, the sun is brighter, and the snow has a texture described as “corn,” something more akin to a slushie; snow enthusiasts love whatever form it takes. Killington has the longest season in the East and will have skiing into late May. It’s time for a goggle tan! Temperatures can be warm enough for skiers and boarders to trade in their layers of merino wool and goose down for tee shirts and shorts. The Pond Skim encourages more inspired attire along the lines of superhero capes, Speedos, and bikinis. The costumes themselves make it a great spectator sport—along with the leaps, falls, and spills of the contestants.
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Spills and tumbles take on every imaginable position.
Online Extra Watch a video of the event at www.woodstockmagazine.com.
“We’ve had all kinds of costumes,” says Jeff Alexander, events and sponsorships manager at Killington Resort. “They tend to be what’s trending at that time of year. We always have a Batman and a Robin . . . and there are always several superheroes.” A panel of six judges—business owners, a deejay, and local celebs—vote on a variety of categories based on a successful pond crossing as well as style and costume. “The King of Spring wears a Speedo, a cape, and a crown,” Jeff says, refer-
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I’ve personally done it once or twice, and that
water is cold! –Jeff A exander, events and sponsorships manager at Killington Resort
ring to a local Killington character who is a fixtu e in spring advertisements and at events. “And last year, there was a mini ‘King of Spring,’” a young contestant who braved the pond in royal garb. Some costumes are still being talked about. “Two years ago, we had a guy who called his mom on his cellphone while at the top of the run and talked to her all the way across the pond.” On the other side of the pond, he handed the phone to the judges so they could talk to his mother and confirm it as an actual call. “I’ve personally done it once or twice, and that water is cold!” Jeff says, confirming the difficulty of that aspect of
Participants are hoping for the thrill of victory, not the agony of frigid water.
the challenge. And for those who do fall, there is plenty of help getting back up. “We have a diver in a wetsuit. We have ambassadors lining the sides of the pond to help people out. And we have life preservers we can toss in to pull people out.” Pond skimming is just one of the fun activities planned for Killington’s spring “Nor’Beaster” celebration. “April is our
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big spring celebration,” Jeff explains. A lot of ski areas are closed by then, so it’s a chance to get in the last burst of winter/spring fun. “The fir t week in April is Hibernation Park Jam, followed the next week by the Bear Mountain Mogul challenge, which is a huge competition.” Next up is the Pond Skim on April 15, followed by
Dazed and Defrosted with live music. For the final eekend, the Ski, Bike, Run Triathlon caps off a jam-packed spring at Killington. STARTING AT SUPERSTAR
Pond Skim contestants head down the trail gathering enough momentum to make it to the other side of the pond, just skimming its surface. The pond is sited at “the bottom of the Superstar Trail, which was used in the 2016 World Cup,” Jeff says. “It [the World Cup at Killington] holds the record for the largest attendance at a women’s race in the United States. Ever!” The US Ski and Snowboard Association (USSA) News Bureau put that crowd at 30,000 fans. You’ll have more elbow room than that at the Pond Skim, which gives everyone a chance to join in the merriment and mayhem. Spectators line up along the sides of the pond, cheering and shouting their support and groaning in sympathy for those who land head over heels in the drink. If you are going to fall, make a huge splash—there’s a prize for the biggest one. “It’s free for people to come and watch. No pass is needed,” Jeff says. “You can walk right up to it.” If you want to compete, however, be aware that only the fir t 100 competitors are accepted. Registration starts on-site at 9am the day of the event and is $10 per participant. (There is no preregistration.) People generally begin lining up around 8 or 8:30, so get there early. There are loads of prizes for skim contestants—everything from sunglasses to beach towels. And that’s just the tip of the iceberg. “We don’t mess around with the prizes,” Jeff says. “We always give away a pair of skis and a snowboard, Under Armour backpacks, skateboards for the kids, Spy Goggles.” There are male and female winners in each of these categories: Best Overall Skim, Best Costume, Biggest Splash, and Best 14 and Under Age Bracket. There is only one Judges Award. What is that award based on? “It’s like the craziest thing we see all day!” S P R I N G 2017
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Unique Shopping in Woodstock
South Woodstock Country Store & Deli 4800 South Road South Woodstock, VT (802) 457-3050 Mon–Fri 6:30am–6pm Sat 7am–5pm Sun 8am–4pm
Frameworks Studio of Woodstock
Gear Traders
Angkor Wat Restaurant
1 The Green Woodstock, VT (802) 457-1451 www.GearTradersVT.com
61 Pleasant Street Woodstock, VT (802) 457-9029 www.AngkorWatVT.com
Mon–Sat 10am–5pm Sun 11am–4pm
Tue–Sun 4–9pm
Anything Printed
Collective – The Art Of Craft
63 Pleasant Street Barn Woodstock, VT (802) 356-5235
2490 East Woodstock Road Woodstock, VT (802) 457-3414 www.AnythingPrinted.net
47 Central Street Woodstock, VT (802) 457-1298 www.Collective-TheArtOfCraft.com
Open Tue–Sat
Mon–Fri 8am–5:30pm
Mon–Sat 10am–5pm Sun 11am–4pm
R.T. Home
Encore Designer Consignment
43 Central Street Woodstock, VT (802) 457-5700
1 The Green Woodstock, VT (802) 457-9797 www.EncoreDesignerConsignment.com
Whippletree Yarn Shop 7 Central Street Woodstock, VT (802) 457-1325 www.WhippletreeYarnShop.com Please visit our website for current hours.
Mon–Sat 10am–5pm Sun 12–4pm
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Mon–Sat 10am–5pm Sun 11am–4pm
Shop Local for the Best Selection
The Village Butcher
Gallery on the Green
Unicorn
1 The Green Woodstock, VT (802) 457-4956 www.GalleryOnTheGreen.com
15 Central Street Woodstock, VT (802) 457-2480 www.UnicornVT.com
Open daily until 5pm
Mon–Fri 9:30am–5pm Sat 9:30am–5:30pm Sun 10:30am–4:30pm
NT Ferro Jewelers
Woodstock Hops N’ Barley
Woodstock Home & Hardware
11 Central Street Woodstock, VT (802) 457-1901 www.FerroJewelers.com
446 Woodstock Road Woodstock, VT (802) 457-2472 www.WoodstockHopsNBarley.com
452 Woodstock Road Woodstock, VT (802) 457-3291 www.WoodstockHomeandHardware.com
Mon–Sat 10am–5pm Sun 11am–4pm
Open daily
Mon–Fri 7am–6pm Sat 7:30am–5:30pm Sun 8:30am–4pm
FH Gillingham & Sons
Caulfield Art Gallery
18 Elm Street Woodstock, VT (802) 457-2756 Open daily
Worthy Kitchen
16 Elm Street Woodstock, VT (802) 457-2100 www.Gillinghams.com
11 The Green Woodstock, VT (802) 457-1472 www.CaulfieldArtGallery.com
442 Woodstock Road Woodstock, VT (802) 457-7281 www.WorthyVermont.com
Mon–Sat 8:30am–6:30pm Sun 10am–5pm
Mon–Sun 10am–5pm
Mon–Thu 4–9pm Fri 4–10pm Sat 11:30am–10pm | Sun 11:30am–9pm
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Shop & Dine in Nearby Quechee this Spring
Quechee Pizza Chef 5893 Woodstock Road (Route 4) Quechee, VT (802) 296-6669 www.Quechee-VT.PizzaChef.com
Quality Inn
Andrew Pearce Bowls
5817 Woodstock Road Quechee, VT (802) 295-7600 www.QualityInnQuecheeGorge.com
59 Woodstock Road Hartland, VT Between Quechee and Woodstock (802) 735-1884 www.AndrewPearceBowls.com
Sun–Thu 11am–9pm Fri–Sat 11am–10pm
Open daily 10am–5pm
Long River Gallery & Gifts
Antiques Collaborative, Inc.
Jake’s Quechee Market & Café
6931 Woodstock Road (Route 4) Quechee, VT (802) 296-5858 www.AntiquesCollaborative.com
7161 Woodstock Road Quechee, VT (802) 291-9900 www.JakesQuecheeMarket.com
49 South Main Street White River Junction, VT (603) 443-2532 www.LongRiverGallery.com
Open daily 10am–5pm Closed Wed
Open daily 7am–7:30pm Open Fri until 8pm
Tue–Sat 10am–6pm | Sun 11am–3pm Mon and evenings by chance or by appointment.
Artifactory
The Vermont Spot
Quechee Gorge Village Route 4 Quechee, VT (802) 369-2153
Quechee Home
5573 Woodstock Road Quechee, VT (802) 281-6274
5573 Woodstock Road Quechee, VT (802) 281-6482
Open daily 9:30am–5:30pm
Open daily 10am–5pm
www.ArtifactoryNH.com
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Opposite, clockwise from left: Sirsasana. Trikonasana. Nikki has a good laugh. Upavistha Konasana. Prasarita Padottanasana D. Below, center: Urdhva Mukha Svanasana. Below, right: A moment of reflection
The
Village Shala By Keri Cole Photos by Lynn Bohannon
Nikki VanVoorhis makes the healing power of ashtanga yoga accessible to everyone at YogaMari Vermont
A
traditional ashtanga yoga shala seems an unlikely discovery amid a row of tidy antique capes on the main thoroughfare of Woodstock Village, but that’s one of the lovely things about life in the shire—the unexpected. A minimalist haven with white oak floor , a sleek Jøtul stove, and expansive views of a private garden, the YogaMari Vermont studio certainly belies its humbler origins as a two-stall horse barn from 1826. But perhaps the most surprising and delightful discovery at 77 Central Street is Nikki VanVoorhis, the charming founder who presides over the studio. Her approach to yoga is diligent but mirthful, and she welcomes all her students with an irreverent sense of humor, a quick and contagious laugh, and a passion for making yoga accessible to students of every age, physical condition, and level of ability.
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Above: Parsvakonasana. Right, from top: Nikki performs a hands-on adjustment. Ashtanga Mysore class. Nikki in her element.
A JOURNEY TO ASHTANGA
Meeting Nikki now, you might be tempted to think of her as one of the fortunate few for whom headstands, backbends, and feats of human fl xibility have always been second nature. While she admits to having some natural aptitude for the practice, she brushes off that assumption with a laugh. “You would be amazed if you had seen me before I began my ashtanga practice.” In her twenties, Nikki was diagnosed with a heart condition, supraventricular tachycardia, and a degenerative disease that causes her spinal discs to deteriorate at a rapid pace. Her fir t foray into the world of yoga came after her second heart surgery. “I was suffering from severe anxiety and panic attacks—a form of post-traumatic stress disorder. I was living in California, and it seemed natural to seek a more holistic healing approach, so I found a yoga class a block from my house.” Nikki dabbled in many varieties of yoga over the next several years, and she loved the deep relaxation she found in the practice. After moving back to Vermont in 2008, Nikki’s spinal problems worsened. Often unable to work, she had to hide a 4 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
Urdhva Padmasana.
key under her doormat so that friends could help her get out of bed in the morning. Herniated discs in her cervical spine rendered her neck nearly immobile, and physical therapy twice a week had done little to improve her condition. “I was in horrible shape,” she recalls. At the peak of Nikki’s physical challenges, ashtanga yoga, as Nikki puts it, “fell into my lap.” She met Matt Tashjian, a longtime ashtanga practitioner and co-owner of the Miami Life Center, one of the nation’s premier ashtanga training facilities. Matt and Nikki began dating, and Nikki fell in love not only with the man but also with the yoga. “I had been practicing different styles of vinyasa for years, but nothing ever resonated the way that ashtanga did for me—it was almost magical.”
MOVED TO TEACH
At the beginning of her new ashtanga practice, many postures were impossible, and her progress was slow. The more she practiced, the stronger she became, and the health of her spine began to improve. She was eventually able to discontinue physical therapy, and through her practice, she regained full neck and back mobility. Once Nikki realized how drasti-
cally ashtanga had changed her body, she felt compelled to teach and share with others the amazing benefits she was experiencing in her own skin. “I never, ever thought that a headstand or a shoulderstand would be possible for me,” she says, “but now they are parts of my daily practice.” In 2015, Nikki traveled to Miami for a fi e-week ashtanga intensive at the Miami Life Center. She then completed
Ashtanga, A Brief History
W
hile there is some debate in the scholarly community about the origins of the ashtanga yoga tradition as it is practiced today, its roots are found in the ancient Yoga Sutras of Patañjali, and Sri K. Pattabhi Jois is considered the founder of the modern-day practice. Jois, or Guruji as he was widely known, transmitted the teachings of ashtanga first to students in his native Mysore, India, and later to students in America and around the world. When Guruji passed away in 2009, he named his grandson Sharath Jois as his successor, and Sharath continues to transmit his grandfather’s teachings to students across the globe.
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the Registered Yoga Teacher (RYT) 200 certification, a 200-hour t aining credential earned by qualified teachers through the Yoga Alliance, a certific tion that Nikki feels is important for teaching students safely. She opened YogaMari Vermont in 2016, and the rest, as they say, is history. WHAT MAKES ASHTANGA DIFFERENT?
So what, exactly, is ashtanga yoga? Most simply, the practice of ashtanga consists of performing an unchanging series of postures, or asanas, that are linked by fl wing movement (vinyasa) and deep breathing. The postures are arranged into sequences that increase in difficulty and benefit. raditionally, students work closely with a teacher, and the teacher decides when each student is prepared to advance to the next posture or sequence. Ashtanga classes can be “led,” with a teacher verbally cueing each posture and breath. In more traditional settings, however, students learn the practice in a “Mysore-style” class, where each student is responsible for moving through the sequence of postures at his or her own pace, and the teacher is free to focus on students individually and ensure that each posture is mastered correctly and safely. THE YOGAMARI PHILOSOPHY
YogaMari Vermont offers four weekly Mysore-style classes and one led class. Though some students initially fin the self-direction of Mysore-style classes intimidating, Nikki is a fir believer in their efficac . “The postures continue to unfold, and by paying attention to the details and nuances of each, you find that there is always more to learn and more progress to make. You never really master a posture; Mysore-style classes keep you on your toes and force you to take a deeper look at what you’re doing—not simply a cursory glance. No other yoga is like that.” Nikki pauses and laughs, “Sign me up for a good challenge!” 4 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
The unchanging nature of the practice gives students the opportunity to thoroughly explore each posture and sequence. One might wonder whether repeating the same series of postures grows tiresome, but Nikki loves ashtanga precisely for its predictability. “The practice never changes, and I love things that are reliable,” says Nikki. “Students don’t have to wonder what posture comes next, so they can relax and focus on their practice.” Through ashtanga, Nikki has been able to reclaim her physical health and embark on a new vocation. A true believer in the restorative healing power of ashtanga, Nikki is determined to bring that power to every body she can. Yoga can be intimidating, so she wants to ensure that YogaMari Vermont is just the opposite. “People need to know that, no matter their body type, physical condition, or experience, yoga is accessible to them. It’s a misconception that yoga practitioners are all fit, flexible, and born to touch their toes—it’s just not true. You don’t need to be able to do any of that.” YogaMari Vermont 77 Central Street Woodstock, VT (802) 734-4882 www.yogamarivermont.com Instagram: @yogamarivermont See website for class schedule.
Online Extra Find a Sanskrit glossary online at www.woodstockmagazine.com.
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SEASONAL FOODS
By Susan Nye
Enjoy the rewards of sugaring season
Spring Means
Maple Syrup
I
n spite of climbing daytime temperatures, the nights are still pretty darn cold. However, this combination of freezing nights and warm days is just what we need to get the sap flowing. This change in the weather heralds the sugaring season. Farmers across Vermont are collecting sap from their sugar maples and boiling it down into that quintessential New England treat, maple syrup. But the cooking doesn’t stop there—and it goes way beyond pancakes! Maple syrup is a delightful addition to sweet and savory dishes alike. Pure maple syrup is a great substitute for sugar in baked goods as well as your favorite cocktails. Say goodbye to butterscotch—maple sauce is wonderful on ice cream. Don’t forget to add those nutritious walnuts. For a bit of sweet and spice, toss carrots, Brussels sprouts, sweet potatoes, or winter squash with harissa and maple syrup, then roast to perfection. It’s also wonderful with sriracha in barbecue sauce, sweet and spicy ketchup, and aioli. Enjoy!
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Maple–Bourbon Ribs Serves 8–10 Olive oil
1 medium onion, finely choppe
1-inch piece of ginger, peeled and minced
½ tsp smoked paprika
1 tsp dried thyme
2 tsp sriracha, or to taste 3–4 cloves garlic, peeled and minced
2 cups crushed tomatoes
¾ cup bourbon
cup maple syrup 3–4 Tbsp apple cider vinegar 1 Tbsp Dijon mustard 1½ tsp Worcestershire sauce
1 tsp kosher salt
8 lbs pork ribs
For the Sauce 1. Lightly coat a saucepan with olive oil and warm over medium heat. Add the onion, ginger, paprika, thyme, and sriracha, and sauté until onion is translucent. Add garlic and sauté 2 minutes more. 2. Remove from heat and stir in tomatoes, bourbon, maple syrup, cider vinegar, Dijon, Worcestershire, and salt. Bring the sauce to a boil over medium-high heat, then reduce heat to low and simmer for 15 to 20 minutes. 3. Cool to room temperature. For a chunky sauce, leave as is; for a smooth sauce, purée in a blender. 4. Makes about 2 cups; the sauce can be made ahead, covered, and refrigerated.
Cook the Ribs
Maple Rum Fizz Serves 1 1½ oz dark rum ½ oz maple syrup Ginger beer Put the rum and maple syrup in a rocks glass and stir to combine. Fill the glass with ice, stir in a splash of ginger beer, and serve.
1. Preheat the oven to 300º. Cut each slab of ribs into two or three pieces, and slather sauce on both sides of each piece. Place the ribs meaty-side up in a single layer on rimmed baking sheets, and add ½ to one inch of water to the bottom of each pan. 2. Roast the ribs “low and slow” in a 300º oven until tender, about 3 hours. Check ribs about once an hour, slathering on more sauce and adding more water to the pan if necessary. 3. To serve, cut into individual ribs and pile on a platter or plates.
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SEASONAL FOODS
Apple–Maple Scones Makes 12 scones 2½ cups all-purpose flour 1 Tbsp baking powder 1 tsp salt ½ tsp cinnamon ½ tsp ginger ¼ tsp nutmeg Pinch of ground cloves ¾ cup (1½ sticks) chilled butter, cut into small pieces ½ cup chopped walnuts ½ cup raisins cup maple syrup 1 cup homemade or unsweetened applesauce 1. Line a baking sheet with a silicon mat or parchment paper. 2. Put the flour, baking powder, salt, and
More Maple! More Maple! Maple Open House Weekend – throughout Vermont, March 25–26 Maple Open House Weekend offers visitors an opportunity to see a variety of sugarhouses in operation during sugaring season. More information is available at www.vermontmaple.org.
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spices in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the walnuts and raisins and pulse to combine. 3. Whisk the maple syrup into the applesauce, then add to the dry ingredients and pulse until the dough comes together in a ball. Transfer the dough to a lightly floured surface pat into a ball, and gently knead until smooth, 8 to 12 turns. 4. Divide the dough in half and pat into two ¾-inch-thick rounds. Cut each round into 6 wedges and place the pieces about an inch apart on the prepared baking sheet. Place in the freezer for 30 minutes. While the scones chill, preheat the oven to 425º. 5. Bake the scones for about 20 minutes or until golden and a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
Vermont Maple Festival 2017 – St. Albans, April 28–30 Celebrating “Fifty Years of Golden Sweetness,” the Maple Festival is a delicious tribute to Vermont’s favorite crop. There will be lots to see, taste, and enjoy, including a pancake breakfast, a parade, crafts, fiddlers, a talent show, a cooking contest, and more. For more information, visit www.vtmaple festival.org.
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SEASONAL FOODS
Maple–Walnut Sundaes Makes about 2 cups maple sauce
1 cup maple syrup
½ cup firmly packed dark brown sugar ½ tsp salt
1 cup heavy cream
1 Tbsp pure vanilla extract
1 Tbsp dark rum
2 Tbsp butter
Vanilla ice cream Walnuts, toasted and coarsely chopped 1. In a large saucepan, combine the maple syrup, sugar, salt, and cream. Cook, stirring, over medium heat until the sugar dissolves. 2. Increase the heat to mediumhigh, and cook until sauce thickens and registers 220º on a candy thermometer. Remove from heat, whisk in the vanilla, rum, and butter, and whisking a few more times, cool for about 15 minutes. 3. To serve, scoop vanilla ice cream into dessert bowls, add a generous drizzle of warm maple sauce, and sprinkle with toasted walnuts. The sauce will keep, covered, in the refrigerator for 2 to 3 weeks. You can reheat it on the stove on low or in the microwave on medium until warm but not hot.
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HAPPENINGS: SPRING 2017 MARCH | APRIL | MAY
April 14
Vermont Acoustic: An Evening with the Sky Blue Boys and Last Train to Zinkov ArtisTree, 7pm WWW.ARTISTREEVT.ORG/SKY-BLUE-BOYSLAST-TRAIN-TO-ZINKOV.HTML
Through September 3 Forest Exhibit
March 25 FEARless Change
April 6, May 4 Story & Yoga Time with Angel
VINS Nature Center
ArtisTree, 6pm
Norman Williams Public Library
WWW.VINSWEB.ORG
WWW.ARTISTREEVT.ORG/FEARLESS-
WWW.NORMANWILLIAMS.ORG
CHANGE.HTML
March 23, 30 Two Conversations with the Earth Norman Williams Public Library WWW.NORMANWILLIAMS.ORG
March 25–26 Maple Madness Woodstock Village Green
April 7–May 6 Exhibit: MUD Season Opening reception: April 7, 5:30–7:30pm, ArtisTree WWW.ARTISTREEVT.ORG
March 24 Studio Fever Closing Reception
April 1 Opening Day
ArtisTree, 5:30–7:30pm
Billings Farm & Museum
WWW.ARTISTREEVT.ORG/STUDIOFEVER.HTML
WWW.BILLINGSFARM.ORG
April 9 What Makes Vermont Special: A Look at Vermont State Symbols Woodstock History Center, 2–3pm WWW.WOODSTOCKHISTORYCENTER.ORG
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HAPPENINGS
April 11, May 9 What’s on Your Nightstand? Norman Williams Public Library, 10:15–11:30am WWW.NORMANWILLIAMS.ORG
April 13, 27, May 11, 25 Open Mic with Jim Yeager ArtisTree, 7pm WWW.ARTISTREEVT.ORG/OPEN-MICNIGHTS/
April 14 Second Friday Book Group: My Brilliant Friend Norman Williams Public Library, 1:30–2:30pm WWW.NORMANWILLIAMS.ORG
April 18–20 April Vacation Day Camps ArtisTree WWW.ARTISTREEVT.ORG/VACATIONCAMPS.HTML
April 28, May 12 Branch Out Teen Night ArtisTree, 6pm WWW.ARTISTREEVT.ORG
Facebook Contests, Sweepstakes & Giveaways! Like us on Facebook for your chance to win great prizes!
www.facebook.com/ mountainviewpublishing
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April 14–15 Baby Farm Animal Celebration Billings Farm & Museum WWW.BILLINGSFARM.ORG
Pentangle Council on the Arts 31 The Green Woodstock, VT (802) 457-3981 WWW.PENTANGLEARTS.ORG
April 6 An American in Paris Free Movie Woodstock Town Hall Theatre, 7:30pm
April 29, 30, May 6, 7 JAG Productions Presents Fences Woodstock Town Hall Theatre, April 29, 7:30pm; April 30 & May 6, 2 & 7:30pm; May 7, 5pm
May 11 An Evening with Livingston Taylor Woodstock Town Hall Theatre, 7:30pm
Billings Farm 7th Annual Woodstock Vermont Film Series Screenings at 3 & 5pm WWW.BILLINGSFARM.ORG/FILMFEST
March 11: The Missing Piece: Mona Lisa, Her Thief, the True Story March 25: Unbranded April 1: Sonita
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HAPPENINGS
April 30 Ex Libris Gala The Woodstock Inn, 5:30–10pm WWW.NORMANWILLIAMS.ORG
May 2 Homeschooler Days Billings Farm & Museum, 10am–2pm WWW.BILLINGSFARM.ORG
May 5, 12, 19, 26, June 2 Foodways Fridays Billings Farm & Museum WWW.BILLINGSFARM.ORG
May 6–7 Sheep Shearing & Herding with Border Collies Billings Farm & Museum WWW.BILLINGSFARM.ORG
May 12 Second Friday Book Group: The 100-YearOld Man Who Climbed Out the Window and Disappeared Norman Williams Public Library, 1:30–2:30pm WWW.NORMANWILLIAMS.ORG
May 19 The Rough & Tumble Concert ArtisTree, 7pm WWW.ARTISTREEVT.ORG/ROUGH-ANDTUMBLE.HTML
May 27–28 Cheese & Dairy Celebration Billings Farm & Museum WWW.BILLINGSFARM.ORG
June 4 Ice Cream Sundays Billings Farm & Museum WWW.BILLINGSFARM.ORG
Online Extra Find more events online at www.woodstockmagazine.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
ADVERTISERS INDEX Alice Williams Interiors .......................................... 17
Five Olde Tavern & Grille ....................................... 54
Rain or Shine Tents and Events ............................. 19
Ambrose Custom Builders...................................... 38
Frameworks Studio of Woodstock ........................ 40
R.T. Home ................................................................ 40
Andrew Pearce Bowls ............................................ 42
Friends of Norris Cotton Cancer Center ................ 48
Simple Energy ......................................................... 43
Angkor Wat Restaurant ......................................... 40
G.R. Porter & Sons .................................................. 54
Anichini ..................................................................... 7
Gallery on the Green.............................................. 41
Snyder Donegan Real Estate Group .......................Inside front cover
Antiques Collaborative .......................................... 42
Gear Traders ........................................................... 40
Anything Printed .................................................... 40
GeoBarns.........................................Inside back cover
Artemis Global Art ................................... Back cover
Gilberte Interiors ...................................................... 5
Artifactory .............................................................. 42
Henderson’s Tree & Garden Services ..................... 49
ArtisTree.................................................................. 53
Hull Maynard Hersey Insurance............................. 11
Bensonwood ........................................................... 25
Jake’s Quechee Market & Café .............................. 42
Bentley’s .................................................................. 57
Jancewicz & Son ....................................................... 4
Billings Farm & Museum ........................................ 53
Jeff Wilmot Painting .............................................. 53
Blood’s Catering ..................................................... 52
Junction Frame ....................................................... 54
Boynton Construction ............................................ 56
Kedron Valley Inn ................................................... 48
Braeside Lodging.................................................... 12
Landshapes ............................................................. 19
Carpet King & Tile .................................................. 23
LaValley Building Supply.......................................... 9
Caulfield Art Gallery .............................................. 41
Londonderry Ventures ........................................... 25
Charles Silva Jr. Builder/Designer........................... 58
Long River Gallery & Gifts...................................... 42
Village Pizza & Grill ................................................ 49
Collective, the Art of Craft .................................... 40
Mascoma Savings Bank .......................................... 13
Whippletree Yarn Shop ......................................... 40
Donald Neely, DMD................................................ 52
Mertens House ....................................................... 12
WISE ........................................................................ 32
Elevation Clothing.................................................. 37
Mt. Ascutney Hospital ............................................ 37
Woodstock Beverages ............................................ 58
Encore Designer Consignment .............................. 40
N.T. Ferro Estate & Custom Jewelers .............17 & 41
Woodstock Chamber of Commerce ...................... 23
Engel & Voelkers .................................................... 39
Pentangle Arts ........................................................ 15
Woodstock Farmers’ Market ................................. 10
Ennis Construction ................................................. 32
Quality Inn .............................................................. 42
Woodstock Home & Hardware .............................. 41
F.H. Gillingham & Sons ........................................... 41
Quechee Home, Porch & Closet.....................42 & 58
Woodstock Hops ‘N Barley .................................... 41
First Impressions Salon & Spa ................................ 57
Quechee Pizza Chef ............................................... 42
Worthy Kitchen ...................................................... 41
South Woodstock Country Store & Deli ................ 40 Springfield Auto Mart.............................................. 2 Stone Dental ........................................................... 33 Terrace Communities ............................................. 10 The Carriage Shed .................................................. 56 The Public House of Quechee................................ 27 The Quechee Inn at Marshland Farm.................... 39 The Vermont Spot ..........................................33 & 42 The Village Butcher ................................................ 41 The Williamson Group ............................................. 1 Unicorn ................................................................... 41 Upland Construction .............................................. 27 Upper Valley Haven................................................ 57 Vermont Farmstead Cheese ..................................... 3
For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.
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S P R I N G 2017
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WO O D S TO C K M AGA Z I N E
59
LAST GLANCE
The beautiful spring came; and when Nature resumes her loveliness, the human soul is apt to revive also. —Harriet Ann Jacobs
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