Woodstock Magazine - Spring 2023

Get Ready for Spring

ADVENTURE AWAITS AT WOODSTOCK WHEELS

TASTY TREATS AT SPLENDID BAKES

CONSERVATION COUNTS FOR VERMONT’S LOONS

Savor a scenic outing with an e-bike rental from Woodstock Wheels.

Photography by Luke Hanson.

MOUNTAIN VIEW PUBLISHING, LLC

135 Lyme Road, Hanover, NH 03755 (603) 867-9339

greateruppervalley.com

Publishers Bob Frisch

Cheryl Frisch

Executive Editor Deborah Thompson

Associate Editor

Kristy Erickson

Creative Director Ellen Klempner-Beguin

Art Director

Brad Wuorinen

Ad Design

Melanie Marston

Web Design Locable

Inbound Marketing Manager

Erin Frisch Newton

Advertising

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 ©2023. All rights reserved. Reproduction in whole or part is strictly prohibited. Woodstock Magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

Get Out and Explore

Warm, sunny days are here at last, and the great outdoors is calling. Head out for a game of tennis or a round of golf (read about the sport’s beginnings in Woodstock on page 56) or hit some of the many back roads and trails for a fun day of hiking or biking. Like the beautiful view on our front cover, you’ll experience an abundance of spectacular scenery when you rent an e-bike from Woodstock Wheels (page 32). Whether you’re a visitor to our town or a longtime resident, owner Luke Hanson can map out an interesting route for you to ensure the most enjoyable day you can imagine. Bring the entire family along!

If you’re very fortunate, you may encounter a loon or two—or at least hear their haunting call—if you’re near a lake during your outing. Conservation e orts in Vermont are helping to strengthen this enchanting bird’s numbers, but they still need our help. Read Lisa Ballard’s informative story on page 50. You’re sure to enjoy her photography too.

You’ll discover things to explore indoors in this issue as well. Artistree has a nice lineup of exhibits planned, beginning with the Farm to Table show in May (page 38). You don’t want to miss the outstanding work of painters Katie Runde and Emily Burkholder and potter Cara DeFoor. And spend some time browsing the tempting treats at Splendid Bakes (page 62). Betcha can’t choose just one!

Treasure this delightful season and keep up with news and events online at www.greateruppervalley.com. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

IAN RAYMOND

CONTRIBUTORS

A full-time freelance writer and photographer, Lisa is a graduate of Dartmouth College who resided in the Upper Valley for another 25 years. She is the author of 10 books, including Best Hikes with Dogs: New Hampshire and Vermont,Hiking the White Mountains, and Hiking the Green Mountains. She covers all types of outdoor recreation, travel, and conservation topics for more than 25 magazines. www.LisaBallardOutdoors.com

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

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

Stephen D’Agostino

A corporate dropout, Susan le t a 20-year career in international sales and marketing for the fun, flexibility, and fear of self-employment. She is a writer, speaker, entrepreneur, and cook. Her blog Around the Table (www.susannye.wordpress.com) is filled with her favorite recipes and stories about family and friendship. When she’s not writing or cooking, Susan is hiking, biking, or kayaking near her New Hampshire home.

Dian is a freelance writer published in a number of literary journals and magazines. She is also an oil painter and is the curator for White River Gallery in Vermont. She has traveled extensively, including Syria before its heartbreaking devastation.

Lisa Ballard

Dian Parker

Lynn Bohannon

Susan Nye

Westphalen Photography

ONLINE BUSINESS DIRECTORY

Check out these local businesses in our directory.

ALIGN INN VERMONT

AMERICAN PRECISION MUSEUM

ANNEMARIE SCHMIDT EUROPEAN

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BETTER HOMES/THE MASIELLO GROUP

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GILBERTE INTERIORS

HANOVER EYECARE

JEFF WILMOT PAINTING & WALLPAPERING, INC.

JUNCTION FRAME SHOP

KING ARTHUR BAKING COMPANY

LATHAM HOUSE TAVERN

WWW.GREATERUPPERVALLEY.COM

LITTLE ISTANBUL LOCABLE

MARTHA E. DIEBOLD REAL ESTATE

MB PRO LANDSCAPE DESIGN

MORNINGSIDE FLIGHT PARK

MOUNTAIN VALLEY TREATMENT CENTER

MVP MARINE

NEWPORT GOLF CLUB

N.T. FERRO ESTATE AND CUSTOM JEWELERS

RICHARD ELECTRIC

RIVER ROAD VETERINARY CLINIC

RODD ROOFING

THE DORR MILL STORE

THE HANOVER INN AT DARTMOUTH COLLEGE

THE JACKSON HOUSE INN

TUCKERBOX

VALLEY REGIONAL HOSPITAL

WHITE RIVER FAMILY EYECARE

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WOODSTOCK AREA CHAMBER OF COMMERCE

WOODSTOCK INN & RESORT

For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Bob Frisch at (603) 867-9339 or email rcfrisch1@comcast.net.

By Cassie Horner

Plant Sale

The Woodstock Garden Club Plant Sale is an easy way for gardeners to kick o a new season. Held this year on Saturday, May 27 from 8am to 1pm, the event o ers a wide variety of annuals and perennials for sun and shade. Plants come from members’ gardens and from Dale Harrington’s greenhouse in North Pomfret.

e sale features hanging baskets of annuals along with pots of geraniums, begonias, dahlias, and coleus, to name a few. Tomato plants and herbs come from the Woodstock Union High School horticulture department’s greenhouse. e list of perennials includes hostas, astilbes, daisies, rudbeckias, cone owers, phlox, primroses, daylilies, iris, ferns, and more. is year, for the rst time, there will be a variety of very young but healthy bare-rooted native shrubs to support wildlife in gardens.

Club members Melanie Campbell and Mary Bourgeois hard at work digging perennials for the sale.

The purpose of the club is to encourage an interest in gardening in our community, to aid in the beautification of the town, and to assist in the protection and conservation of our natural resources.

Clockwise from top: Customers browse and load their wagons with plants in front of the library. Club member Jo-Ann Ecker holds a tray of annuals for a customer. Peach daylilies are a classic New England flower. Pollinator-friendly perennials such as echinacea (cone flower) and monarda (bee balm) are popular choices.

ere is also a food tent with homemade goodies ranging from cookies and cakes to soup, quiches, and much more. Hot dogs, fresh fruit in cups, and co ee and iced tea are also available.

“ e Woodstock Garden Club was founded in 1955,” says President Jennifer Dembinski. “ e purpose of the club is to encourage an interest in gardening in our community, to aid in the beauti cation of the town, and to assist in the protection and conservation of our natural resources. We have programs to educate our members and we try to open them to the public depending on the space available and the speaker’s requirements.”

e plant sale, located in front of the Norman Williams Public Library, is an important fundraiser for the Woodstock Garden Club that enables members to support community initiatives. One example is a scholarship given to a Woodstock Union High School senior

Hundreds of locally grown perennials are collected and stored before the sale.

who is going to college to study in the horticulture or conservation eld. Students apply in the spring and the award is presented in June.

Many other local groups bene t from the Garden Club gifts, including the Native Plant Trust that oversees Eshqua Bog Natural Area. Other recipients are the East End Park, Change the World Kids, ompson Senior Center, Tree and Seed, and the library for its Children’s Garden. Recipients vary from year to year.

Beauti cation of Woodstock village is a big part of the Garden Club’s role. Members buy and plant owers for the roundabout in the center of town, the ower boxes near the post o ce on the bridge over Kedron Brook, and planters on the Green and in front of the library, town hall, and Middle Covered Bridge.

To create your own window boxes or add air and color to gardens or walkways, a visit to the May 27 plant sale will make spring and summer even more beautiful.

WCTV

Woodstock Community Television produces a wide variety of local interest programming on cable TV and its website. It came into being thanks to the inspiration of Kevin Forrest, longtime editor of the Vermont Standard. It was the early 2000s when he approached Charlie Rattigan, then a professional video producer with credits on National Geographic Television, with the observation that the cable company Comcast had money available for communities to start a local station.

“I said, ‘Great!’” Charlie recalls. “We got the funds and bought the equipment. Our original thought was to set it up at the high school so students could be introduced to video production. We hired Steve Schultz, a media teacher at the school, as our point person, and we were up and running.”

e focus of WCTV has always been government, community, and education. e expanded program base includes sports and other local events such as concerts and high school graduations. “To me, we’re an information source for the community,” says Paula Wehde, interim station manager. “We’re a melting pot of many di erent things.”

Macy Lawrence ran WCTV for almost 15 years before retiring. After a hiatus caused in part by COVID, the station is now back to life with a new board. Paula, who runs Windsor on Air TV, agreed to ll the role of interim manager of WCTV. Part-time videographers and editors ll out the sta . e station is funded mostly by payments from Comcast and VTel cable companies, based on area subscribers. WCTV also receives funding from the Town of Woodstock and the state.

Above: WCTV Featured Videos webpage, woodstockcommuitytelevision.org.

Below, from le t: Paula Wehde, station manager, with Board Members Sandy Gilmour, Rick Fiske, and Charlie Rattigan.

Sandy Gilmour, a retired network television journalist and member of the WCTV board, was instrumental in resurrecting WCTV last summer. “We called Macy out of retirement,” Charlie, current board president, says. “He came from his retirement home in Nicaragua to get things up and running. We are also enormously fortunate to have Paula as the interim station manager.”

Now that WCTV is back on the air, future goals include expanding coverage of local events; producing original programs; streaming live coverage on Comcast, VTel, and the website; and improving the technical quality of coverage.

Lindsay Garrett has been hired to develop the station’s social media presence. She has revitalized the website and is updating WCTV’s YouTube channel, Instagram, and Facebook page. One new piece of equipment is an audio/video device called an Owl, which will improve the Zoom quality of select board and trustee meetings. “We want every-

one at the meetings to be heard and look good,” Paula says.

“Our vision is to become deeply integrated into the fabric of the community,” Charlie says. “In the beginning, people looked at the station as something like educational TV, but we are reimagining the type of local events we can broadcast. Our core obligation is still letting people know what is going on in local government,” he says. WCTV broadcasts municipal and school board meetings from Woodstock and Hartland.

“We have great plans for the future,” Charlie says. “We want to increase the number and type of events we are able

to capture. We are encouraging and supporting volunteers and organizations to videotape their own events and make the videos available to us. is promotes other local groups.” Program content is expanding to feature events at the Woodstock History Center and Norman Williams Public Library, along with local concerts and sports.

For more information about WCTV, visit www.woodstockcommunitytele vision.org or contact Paula at woodstock communitytv@gmail.com.

“In the beginning, people looked at the station as something like educational TV, but we are reimagining the type of local events we can broadcast.”

— Charlie Rattigan, President WCTV

VVSA Improves the Lives of Animals

In an ideal world, cats and dogs are well loved by people able to care for them. ere is plenty of food, a warm place to shelter, and necessary health care. In the real world, some pets and owners fall through the cracks, leaving the animals victims of hunger, cold, and even cruelty. It was to address some of these issues that the nonpro t Vermont Volunteer Service for Animals Humane Society, based in Bridgewater at the home of Sue and Greg Skaskiw, was created in 1986.

“VVSA would not have started without Dr. Lynn Murrell,” Sue says. “He agreed to spay a cat for $25 or neuter it for $15.” at was a tremendous community service at a time when pets too often were reproducing, leaving puppies and kittens without care.

Many other vets in Vermont got involved with the low-cost spay/neuter program. Eventually, this morphed into VSNIP (Vermont Spay Neuter Incentive Program), a statewide initiative funded

“Animals are our extended family, especially as we get older. They are something to love and care for —a reason to get up in the morning for some.”

— Sue Skaskiw, VVSA

with a percentage of the money collected from dog licenses. In 2023, people who qualify can get a cat or dog neutered or spayed for $27. e balance is paid for by fellow Vermonters with a $4 fee added to the registration of dogs, required by law at six months.

“We are constantly looking for more vets to participate in VSNIP,” Sue says. “Vets and their sta are the backbone of the program. ey changed the whole tide of our state away from euthanasia of an overpopulation of animals.”

VVSA also organizes rabies clinics that o er low-cost vaccinations for dogs and cats. Dr. Philippa Richards of Kedron

Valley Veterinary Center in Woodstock volunteers her time at the local clinics held on the high school grounds. is year’s clinic is March 4 at the WUHS from 12:30 to 2pm. ere is also a clinic in Spring eld, Vermont, at Riverside School parking lot on March 25 from 11am to 12:30pm.

Sue recalls the inspiration of VVSA’s feral cat program coming from the twin four-year-olds of a neighbor arriving with a basket of kittens, o spring of a feral cat colony, and asking, “What should we do?” She trapped all of the stray adults and got them vaccinated and spayed or neutered. For about 15 years, some peo-

Cats relax in their baskets.

ple saw to it that the cats got food.

“ at was the beginning of our feral cat program,” Sue says. e goal is to identify and then care for and feed these felines as colonies are reported. She converted space at her house to meet the needs of some of these cats.

“What some people do to animals is

reprehensible, without conscience,” Sue says. at tragic recognition spurred VVSA’s program to address cruelty to animals. She is a certi ed humane ofcer and is involved in a wide variety of investigations into cruelty that includes inadequate food, shelter, and medical attention. Sometimes the problems come because people do not have the means or understanding to properly care for animals. “ ere are a lot of good people,” she says. “We try to give a hand-up not a handout.” Problem solving might include providing dog beds and insulating a space for animals.

An ongoing issue Sue identi es is the leg-hold trap in Vermont. “Eighty percent of Vermonters have never heard of a toe/ foot-hold trap. When the torture of this trap (among others) is realized, they often ask, why they are legal? at’s a good question. More than 100 countries as well as eight states have banned them. Imagine the reality of how this barbaric device would feel as it pierces the skin, the liga-

ments, and the bones. It’s time to call your representatives in Montpelier and ask them to support a ban on these traps.”

Sue continues, “Animals are our extended family, especially as we get older. ey are something to love and care for—a reason to get up in the morning for some.”

To contact Sue about ways to support VVSA through volunteering or donations, call (802) 672-5302 or email her, skaskiw@vermontel.net. Animal food and bedding are always welcome. e website is vvsahs.org. For information about VSNIP and how to apply, visit vsnip.vt.gov.

VVSA (VERMONT VOLUNTEER SERVICE FOR ANIMALS HUMANE SOCIETY) vvsahs.org

VSNIP (VERMONT SPAY NEUTER INCENTIVE PROGRAM) vsnip.vt.gov

A cat enjoys the outside area.

Good for Alzheimer’s & Parkinson’s

Get Outdoors

This Spring

Many of us can attest to the power of nature for mental and physical health, and spending time among Woodstock’s many trails, parks, and outdoor spaces may even slow the progression of Alzheimer’s and Parkinson’s. In a recent study examining hospital admissions for these two neurological diseases, researchers observed significant benefits from exposure to nature: the greener an older individual’s surrounding environment, the lower their risk was for hospitalization for either Alzheimer’s or Parkinson’s. Green spaces trigger positive emotions and reduce negative emotions, which helps lower stress levels. Researchers note that this may have a direct bearing on the progression of neurological diseases.

Active Teens May be Happier Teens

Supervised exercise programs three days a week are associated with reduced symptoms of depression among kids and teens. “This is the first time that we’ve been able to put enough studies together so that we can make a pretty good conclusion to answer the question, ‘Is physical activity and exercise good for children with depressive symptoms?’” says the study’s coauthor Walter Thompson, a retired professor of exercise physiology with Georgia State University. “The answer is overwhelmingly yes.”

In addition to sports o ered through the local schools, the Woodstock Recreation Center o ers a variety of programs for children and teens to have fun and stay active this spring. Visit woodstockvt .myrec.com for more information.

WOODSTOCK RECREATION

CENTER woodstockvt.myrec.com

— Walter Thompson, retired professor, Georgia State University

As the snow melts, you may be itching to get out into your garden. Now is a good time to cut back perennials and ornamental grasses that survived the winter. For now, stack them at the edge of your garden or yard to allow any insects to remain until it’s time to move to their summer homes. Remove damaged and diseased stems from shrubs and roses. Wait to prune flowering shrubs like lilacs and forsythia—prune these right a ter flowering before they set their buds for next spring. If it’s not too muddy, gently rake up any debris and add it to your compost pile.

Once the ground has thawed and the threat of frost has passed, plant your summer-blooming flower bulbs like dahlias and gladioli.

“‘Is physical activity and exercise good for children with depressive symptoms?’ The answer is overwhelmingly yes.”

Oats, almond meal, heavy cream & honey

Revitalize Your Skin

If you su er from dry, flaky skin in the winter, maybe it’s been a while since you gave your skin a good exfoliation. As the weather warms and the humidity increases, spring is a good time to brighten dull winter skin. For a deeply moisturizing exfoliation that’s gentle enough for your face and body, Prevention recommends the following: blend a quarter cup of oats until fine. Mix with two tablespoons of almond meal, a half cup of heavy cream, and a tablespoon of honey. Leave on for three minutes, and then rinse with warm water.

Stay Hydrated for Longevity

Are you drinking enough water? Staying hydrated could be a key to longevity, according to new research tracking more than 11,000 adults for three decades. Older adults who are properly hydrated may live longer and be at a lower risk for conditions like heart and lung disease than those who aren’t. “Staying well hydrated may slow down aging, prevent or delay the development of chronic diseases, and therefore prolong disease-free life,” says lead investigator Natalia Dmitrieva. The current recommendations are 6 to 9 cups of fluids like water daily for women, while men need 8 to 12 cups. Consuming plenty of fruits and vegetables also helps maintain good hydration.

Show Your Mower Some Love

Spring is a great time to get your lawn mower ready for the season. Drain and replace the oil, sharpen the blades, remove cakedon grass and mud, and lubricate any moving parts. While you’re at it, make sure your rakes, hedge clippers, and other lawn and garden

tools are rust-free and in good working order.

Exploring Woodstock on Two Wheels

Rent a bike at Woodstock Wheels

By Mark Aiken

Photography by Luke Hanson

Kathleen Nilles of Wellesley, Massachusetts, is a frequent visitor to Woodstock, and she has discovered the best way to explore Vermont. “You rent an electric bike from Woodstock Wheels,” she says. Located under a blue easy-up tent (it’s an operation that keeps it simple) in front of the Woodstock Recreation Center, Woodstock Wheels o ers a eet of rental electric bikes that have nine di erent levels of pedal assist (that is, everything from no assistance to “scooter-mode,” where you don’t need to pedal at all). And the best part, says Kathleen, are the tours. “In addition to your bike, he will give you a tour with a destination and things to see and do along the way,” she says. It used to be that she would explore Vermont destinations. “Now part of the pleasure,” she says, “is getting there.”

Riders pause to enjoy the view along the High Pastures tour.

THE BIKES

Luke Hanson founded Woodstock Wheels in 2021. A graduate of Woodstock High School and nearby Castleton University, Luke has had a number of post-college jobs including working at the garden center at a farmers’ market, earning his real estate license, bartending, and personal training (the eld in which he graduated) at Woodstock Recreation Center.

Luke doesn’t know exactly how many miles he biked last year (“A lot,” he says). But a bike rental seemed a logical step for someone with an entrepreneurial spirit, a relationship with the Rec Center, and someone who knows Woodstock. “I grew up here, and I love this town,” he says. “It has everything I want and need.”

e rst summer, Luke purchased bikes at retail prices from several di erent companies. e idea, he says, was that in order to establish a relationship with a company, one needs to purchase a eet of bikes. Even at wholesale prices, that’s a steep nancial commitment. “I bought 10 bikes and eventually settled on a company called M2S (Mountains to Sea)," he says, noting the superior compo-

Ready for an e-venture!

“It’s great fun, especially seeing people’s reactions a ter their first ride.”

— Luke Hanson, founder of Woodstock Wheels

Owner Luke Hanson talks with customers on opening day.

Photo by Rob Strong.

nentry, the hydraulic brakes, and the light and comfortable design of the M2S bikes. “ ey got excited about what I was doing,” Luke says. He also has a few RadPower bikes.

THE TOURS

Equipped with a eet of quality bikes, Luke wondered how to di erentiate himself. “I designed tours,” he says. e tours, explains Kathleen, are the key. “ ey are completely doable,” she says, noting that they have done the tours with a range of age groups and ability levels. “ ere is rarely car tra c, and he includes extras like where to get a sandwich or a creemee along the way.”

It is apparent, says Kathleen, that Luke has done the rides himself. Regarding a loop ride, he’ll suggest which direction to take in order to get the best views. He tells you the unknown side stops—a practice that is helpful to riders and also supports the local and surrounding economy.

“Oh yeah, I designed the tours,” says Luke. “I have about 10 routes, and renters get a link to the route and a paper map with attractions spelled out.” Rated mild, medium, and spicy, he assesses riders and recommends a tour. e pedal-assisted electric bikes make all distances doable, and they make hills less di cult.

“You don’t need to know the area,” says Kathleen. “You book online, you choose your route, you park, you get your bike, you go. It’s that simple,” she says.

Clockwise from top right: Riders get detailed tutorials on e-bikes with every rental. These riders are big fans of e-bikes. Choose from over 10 routes and explore new places with notable stops along the way.

THE FUTURE

e rst summer, Luke got his feet wet and tested to see whether there was demand. In the second summer, he doubled his business. “He’s super organized,” says Kathleen. “Your bikes are ready with helmets when you get there. He’s helpful and available.”

And—up until now—he’s been a one-person show. “I’ve been running solo,” Luke explains. “I mostly do my own maintenance, and I do the booking, the advertising, and the marketing.” Plenty of people have advice for him; “ ey want to blow this thing up,” he says, explaining that much of the advice centers around how to grow his business exponentially.

However, he has a realistic and methodical approach. “I realize that lots of people are interested, and I’m excited to share all of this.” For the rst time, he plans to hire employees to help with the day-to-day operations. “I’m excited to build a team,” he says. “It’s great fun, especially seeing people’s reactions after their rst ride.” And he is open to having additional locations and organizing events (which he has already dabbled in).

Woodstock Wheels is a locally owned business that keeps it simple.

Take in the beautiful views of our Green Mountain State.

Located minutes from his home, Luke o ers a healthy alternative to visiting a beautiful part of Vermont—on a bicycle. “My target age is 14 to 80,” he says. It is immensely rewarding, according to Luke, to see people’s reactions after doing one of his tours for the rst time. Also rewarding is recognizing the impact cycling can have on a person’s lifestyle. “I have return customers who come back in better shape than before,” he says.

For Kathleen, it’s about exploring an area she has fallen in love with. “It enables us to see Vermont in a way we just hadn’t really seen it before,” says Kathleen. “And he cares whether you had a good time.”

“Electric bikes are capable of running for over 40 miles,” Luke says, “o ering a great way to get around Vermont’s steep terrain with plenty to see and explore along the way.”

54 River Street

Woodstock, VT

woodstockwheels.com

WOODSTOCK WHEELS Located at the Woodstock Recreation Center

The Woodstock Wheels fleet.

Creativity and community thrive at Artistree

The 2021 exhibit Local Color. Elizabeth Ricketson's Whimsical is above the mantle with work of various artists in the background. Courtesy of Artistree.

By Stephen D’Agostino

Who is an artist? A painter who has had a show at a gallery, a sculptor whose work is in a park, or an author with books on bookstore shelves? e obvious answer is yes, but that description is incomplete to Deborah Goodwin.

Deborah is the exhibit coordinator of Artistree, and she runs an annual program called Daily Artist. e intention is to encourage people to devote time to art every day of the year. e output of the artist won’t be checked. ere is no grade. Instead, it’s a personal commitment to devote some time to art every day and to support and encourage others who have also pledged to themselves to make creativity a regular part of their existence.

e devotion can be a quick sketch or an all-night painting session, seeing an exhibit at a museum, talking to a friend about art, or writing in a journal. e one thing the participant cannot do while in Daily Artists is say they are not a real artist.

Deborah notes that Daily Artists ts well into Artistree’s work, which “facilitates the enjoyment of creativity and the awakening of the realization that we, as humans, are creative beings, and we need to create.”

Azusa Mihara, who is the gallery coordinator and teaches Japanese cooking classes and moderates the gure drawing class, is a perfect example of how Artistree helps people connect with their creativity. Azusa admits that she struggled with art when she was a kid, and part of the struggle was her own making. “I was afraid I wouldn’t be as good as anyone in the class,” Azusa says. At Artistree, she took steps to overcome her doubts by taking a basic painting class. “It was a good learning process,” she says, and she became more comfortable exploring her creativity through it. Classes at Artistree, from visual arts to ceramics, writing, dance, and music, o er the opportunity to be part of the creative community and to learn in classes taught by Artistree sta and artists in the community.

On the day I visited the gallery, the 2022–2023 Daily Artists show was on display. Of the 32 participants, 17 chose to present their works for the show. For some of these participants, the thrill of displaying one’s creativity is not new. But for others, this show was the rst time their works were on the wall next to works from artists farther along on their creative journey.

Like any gallery, the shows at Artistree change regularly and on a schedule that celebrates the beautiful and notso-beautiful aspects of living in Vermont. Local Color, for example, occurs in the fall, and MUD (Season), which you may be enduring right now by staying inside to read instead of venturing out into the quagmire that is your road, happens during Vermont’s fth—and least-liked—season.

Scanning the description MUD (Season) on the Artistree website, you would not nd the word “juried.” You would not nd a request for an artist’s bio or any language that would discourage participation. is exhibit, like Local Color, is a show for anyone exploring their creativity.

Rounding out the gallery’s extensive calendar are the Spotlight shows. ese thrice-annual exhibits feature the work of one or several seasoned artists who must submit a proposal for a show. e summer Spotlight show will feature the works of local painters Rich Gombar and Elizabeth Ricketson, and in the fall, William B. Hoyt, a well-known local artist, will mount a show of his paintings, which could easily be mistaken as photographs at rst glance.

And in May, as we are nally, hopefully, past the last frost and snowfall, as farmers are working the soil and gardeners are tending their seedlings, Artistree will host a show titled Farm to Table.

Works from the 2022 gallery exhibit Dialogue: Lindenfeld + Lindefeld and Inspired by Nature: David Stearns Retrospective featuring the posthumous artwork of David Stearns and Lore Lindenfeld. Courtesy of Artistree.

Photos courtesy of the artists

TTHREE ARTISTS, TWO ART FORMS, ONE STORY

e term farm to table has been used, misused, overused, and turned into a marketing gimmick. Such a beautiful summation of the link between farming and life became so clichéd that it is easy to overlook. e show by the same name, a collaboration of three artists—two painters and a potter who, not surprisingly, know each other through Artistree—takes back the term and makes us stop and think about the depth of those three words.

e idea of Farm to Table is the brainchild of Barnard artist Emily Burkholder. “Farming is a lot of what Vermont is about,” Emily says, “and the show is a way to be appreciative.”

Emily enlisted her friend and fellow artist Katie Runde to join her in producing the show. Katie seemed like an obvious choice for a partner. She, according to Emily, is known for her mouth-watering paintings of food. When speaking with Katie about her love of painting food, the artist’s joy was palpable. “I love painting food,” Katie says with a laugh, “especially frosting,” an apt subject for oil painting, which lends its ability to create texture on canvas the same way buttercream does on cake. e colors of food, Katie also admits, draw her to it as a subject. Anyone who has been to a farmers’ market in August and September and has lled their basket with slender orange carrots, bulbous purple eggplant, long yellow squash, and feathery green arugula can understand why.

Golden Hour, oil on linen, 16"x20".

Love for McCloud, watercolor, 18"x21".

Emily Burkholder

Clockwise from above: Je ersonville Market, watercolor, 16"x22". Eggs in a Basket, oil on panel, 7"x7". November Snowfall, watercolor, 6.5"x13.5". Cupola, Ta tsville, watercolor, 9.5"x14.5".

Clockwise from above: Still Life with Rainbow Chard, oil on panel, 9”x12”. Holy Cannoli!, oil on panel, 12”x12”. Shiny, oil on panel, 6”x8”.

FFor Katie, though, art is not just food. She is a portrait painter, and she won a competition to paint the portrait of Alexander Twilight, believed to be the rst African American to graduate from an institution of higher learning, Middlebury College, in 1823. He was the rst African American in the country to be elected to a legislative body, the Vermont House of Representatives, in 1836, and the only African American to hold such an o ce before the Civil War. e ve-foot-tall portrait of Twilight is on display in the Vermont State House.

Emily is also a portrait painter as well as a skilled en plein air, or outdoor, painter, drawn to barns and other farm buildings that tell a story. “I paint barns that have some character,” Emily says. “Ones that have been around a long time and might need a little bit of upkeep and aren’t fancy and new.” ese structures are part of the farm to table story. ey remind us that farming is not easy. While the farmer cares for the crops and the animals, the barn must fend for itself. Like the careworn face of a grandmother, the beauty of an old barn is not in how it looks on the face but what the face reveals of how it has lived, providing shelter and security for cows, pigs, and sheep, a dry place for hay, a comfortable roost for chickens.

Emily and Katie nurtured their exhibition idea as it grew. At rst, they envisioned the show as a collaboration of three painters, a decision in uenced by the fact that the gallery at Artistree has three rooms. In time, though, Emily and Katie realized that the show was missing something.

“We pick up what we buy at the CSA,” Emily says, “or go the farmers’ market and get our meal for the week, we get our vegetables, and then we go home and enjoy it with our family.” at last part, the communal aspect, the sharing, was missing, Emily realized, but she knew how to x it. Ceramics, such as the plates and bowls we use to share meals with family and friends, are the real-life intersection of art and food. Its inclusion in the show would help everyone relate better to what farm to table and Farm to Table means.

Katie Runde

Lemon Mascarpone (Anticipation), oil on panel, 5”x7”.

Bombolini, oil on panel, 12”x16”.

In Season, oil on panel, 7.5” x 9.5”.

Cara DeFoor

AAs Katie and Emily met through Artistree, so did Emily and Cara DeFoor, a potter who returned to Vermont, fortunately for her and her family, right before the pandemic started. She connected with Artistree quickly and enrolled her kids in programs there, including piano lessons taught by Emily.

“Emily and Katie are inspired by Vermont small farms,” Cara says, “and showing how our history and communities have grown up around them. I’m inspired because pottery deserves a place at the table, literally and guratively.”

Cara’s pottery brings that third dimension to the story of Farm to Table, as well as a deeper dimension to its meaning. “I relate to the historical connections between farming, food, and clay. I think about some of our earliest artifacts—clay vessels used to hold water and food, and how we’ve always embellished practical pieces with stories and esthetic sensibilities. When I think of ‘farm to table,’ I like to include the wares we eat o of, too.”

rough the mid- to late-winter, the artists have been busy. Katie opened a solo show at Edgewater Gallery in Middlebury. Cara and Emily have been creating pieces for the show. All have been leading their lives and tapping into their creativity and the deepened appreciation of the term farm to table to build their exhibition.

In a grander scheme, though, preparation for Farm to Table has been ongoing for thousands of years, a point they touch on in their statement for this show. Prehistoric humans were nomadic, hunting for their food.

UPCOMING SHOWS

MUD (Season) group exhibit MARCH 17–APRIL 22

Farm to Table: Emily Burkholder, Katie Runde, and Cara DeFoor

APRIL 28–MAY 20

Congratulations, Graduates!

MAY 26–JUNE 10

Unbound

JUNE 22–JULY 15

Rich Gombar & Elizabeth

Ricketson

JULY 21–AUGUST 19

William B. Hoyt

AUGUST 25–SEPTEMBER 23

Local Color

SEPTEMBER 29–NOVEMBER 4

Small Works

NOVEMBER 17–DECEMBER 20

at changed when they learned they could settle into communities, farm food, and domesticate animals. ere was still danger in the world where they lived, but they had better control over one aspect of their lives, their food supply. Now, they could focus on another nagging need: the need to create.

Paintings went up on the walls of caves. Dishes, cups, and bowls were made to hold their food and, coincidentally, provided another medium on which to create. Survival became easier, time became more available, and creativity ourished.

ousands of years later, farming is still hard work. We should all be thankful to the farmers who help satisfy the need to eat. We should be grateful, too, for artists in general, who help us fully appreciate and understand our interconnectedness and our need to create, and these artists in particular for rescuing the sentiment of farm to table.

From top: Vase, porcelain, black underglaze brushstrokes with sgra to, 8”x 5.5”. Three-footed waved porcelain bowl, blue underglazes with sgra to, 12”x6”. Mountain Lake Mug, porcelain, 4.5”x3.25". Winter Pines Series: painted underglaze and light carvings on white stoneware. Two mugs, 5.5"x3.5" and a vase, 8”x3.5”.

Clockwise from above: Rounded raku bottle, 14”x10”. Mug, white stoneware Mishima, 5"x3.5”. Wedding bowl, porcelain Mishima, 18”x6”.

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Carolyn Egeli Fine Art

557 Mason Road Randolph, VT (240) 925-7320

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Enjoy Woodstock this Spring

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For the Love of

Loons

Increasing our conservation awareness

Story and photography by Lisa Ballard

There’s something about the quavering wail of a loon across a lake that touches one’s soul. Loons have returned to Vermont, but 40 years ago, it was rare indeed to hear them yodel. In 1983, only 29 known loons were found on bodies of water in the Green Mountain State. Today, there are about 350 of them, a conservation success story, but not one to take for granted.

“Loons are a great example of a community science program,” says Eric Hanson, conservation biologist with the Vermont Center for Ecostudies (VCE), who has coordinated the Vermont loon program since 1998. “We have over 400 volunteers statewide. ey are the eyes and ears across the 200 lakes in Vermont, monitoring these birds, starting with nesting. ey record nest failure, hatchings, and chick survivorship. en we [biologists] ask, why are nests failing? Why are chicks dying? Why are adults dying?”

A mother loon swims with her newborn chick on her back. Chicks can swim almost immediately but rely on Mom as a place to rest and for protection on the water.

LOON LIFE STORY

To understand the challenges that loons face, you rst need to understand the bird. Formally known as the common loon (Gavia immer) though it has a waterfowl-like appearance, it is more closely related to an albatross than a duck. Vermonters think of it as a freshwater native, but it’s really a saltwater bird that comes inland for a few months each summer to mate, nest, and raise its young. Loons are more noticeable during the summer due to their showy plumage and frequent vocalizations. On the coast, they shed their distinctive black and white feathers, turning plain gray and white. Even their dagger-like bill turns gray, and they keep a lower, quieter pro le.

Because a loon’s legs are positioned way back on its long torso, it moves awkwardly on land and typically comes ashore only to nest close to the water’s edge. As a result, loon nests are highly susceptible to changing water levels during their nesting period, mid-May to mid-June. Nests are also vulnerable to predators, such as raccoons, fox, mink, and other egg-eating wildlife, which is a big problem for loons because they don’t reproduce proli cally.

A mother loon typically lays only two eggs. After

hatching, the loon chicks quickly take to the water with their mother and then separate from her by early fall, about the time migration back to the ocean begins. But they’re not adults. If they survive, the chicks won’t be mature enough to mate for six to seven years, sometimes longer. Whereas two wild turkeys multiply into 200 wild turkeys in six years, two loons are probably still two loons. e key to their reproductive success is getting to adulthood.

“A big part of nest success is due to the nesting signs that have been put up, telling boaters to stay away,” explains Eric. “Last summer, almost half, 52 of the 106 nest sites around the state, had signs.”

Above: A mature loon swims by an intact (undeveloped) riparian area along a lakeshore.

Right: A loon pauses to look for predators before diving.

LOONS AND LEAD

What loons eat may have the biggest impact on whether they reach reproductive maturity or not. Loons are masterful shers, built for the underwater chase. ey swim with torpedo-like speed, using their feet for propulsion and maneuvering. Unlike most other birds, their bones are not hollow, and they can quickly exhale the air in their lungs and atten their feathers, which helps them dive e ciently, but their prowess underwater can also lead to their demise. Some loons become entangled in discarded mono lament ( shing line) and drown, but many more die from lead poisoning that they get from ingesting lead sinkers and jig hooks. Lead sinkers are often mixed into the gravel loons

A loon stretches o the water, fanning its wings to air them out.

“A big part of nest succe is due to the nesting signs that have been put up, telling boaters to stay away.”

— Eric Hanson, conservation biologist

scoop o the bottom of a lake to aid their digestion. ey might swallow a lead jig hook attached to sh they eat, and sometimes they’ll mistake a trolling lure for a sh.

“In 2007, the state of Vermont banned lead sinkers under a half ounce, but we still see loons dying from this,” says Eric. “For 15 years it made a di erence, but there’s been an uptick in loon mortality in the last ve years. We don’t know why exactly. It might be because there are more loons.”

Starting this summer, the VCE is implementing a lead shing gear reduction project, which includes collection spots around lakes and a PR campaign asking anglers to look inside their grandfather’s tackle box. “We’ll try to reach out to anglers through the lake associations, the media, and advertising,” says Eric. “Twenty to 30 birds aren’t dying annually any more, but one or two are. With only 350 loons in the state, it makes a di erence.”

OTHER CHALLENGES

Beyond lead shing tackle and discarded mono lament, loons face two other threats—diseases and climate change. In 2014, a loon loaded with malaria was discovered at the New Hampshire Veterinary Diagnostic Lab. Since then, there have only been a half dozen or so con rmed mortalities from malaria in the region, but researchers in Vermont are starting to look for it, wondering if malaria is moving farther north.

Loons can also die from aspergillosis, a fungal infection. “Stressed birds get it, which is why exhausted, injured, or malnourished loons don’t do well in rehabilitation facilities,” explains Eric. “It used to be more of a winter thing on the ocean, but it’s now on lakes.”

Both male and female loons have red eyes and tuxedo-like breeding plummage, making them easy to identify on a Vermont lake.

Above: A loon on the ocean in its duller winter plummage.

Le t: A mother loon with her growing chick on a lake during the summer.

“

Lo s are a way to increase awareness of lake health.

It’s not just about the loons, though the loons are the rock stars.”

— Eric Hanson, conservation biologist

Climate change impacts loons too. More of them are sticking around longer in the fall and sometimes into the winter. On big lakes like Lake Champlain, freeze-up is happening much later, in January or February, which is when loons molt, and then they can’t y.

On the bright side, most of the big lakes in Vermont have loon activity now, though not all for nesting. Within the last ve years, loons have begun appearing in west-central Vermont, including Lake St. Catherine near Poultney and Lake Bomoseen near Castleton. Eric credits the lake associations and numerous volunteers around the state for much of this good news. “People like loons and talk to other people about them,” says Eric. “We’ve got a huge crew of people watching. Vermont is one of the most loon-aware states around.”

On a loon report card, Eric grades loons an A-. “My biggest concern is the one to two birds per year that die from lead, but on the whole, they’re doing well. ey’ve expanded statewide. ey might not nest on Lake Willoughby, but singles will hang out there. ey’ve learned to survive on busy lakes, like Lake Dunmore, on just a quarter-mile stretch of island or lakeshore. ey don’t need wilderness, but they do need cover, meaning marshes and riparian areas. People are aware to not allow sediments and phosphorous into their lake, but they’ll mow to the water’s edge, which means loons won’t nest there.”

It’s hard to imagine Vermont without loons. ere’s something evocative and mournful about their cry. Perhaps they’re really calling to us to care about them. “Loons are a way to increase awareness of lake health,” concludes Eric. “It’s not just about the loons, though the loons are the rock stars!”

vtecostudies.org

Birth of a Golf Course

How the sport took hold in Woodstock

By Cassie Horner

Photos courtesy of the Woodstock History Center

Picture a sunny day on a lower scrubby eld of Mount Peg on October 3, 1895. Overlooking the Kedron Valley south of the village, two men were playing what is probably the rst game of golf recorded in Woodstock. e men were Dr. Francis Bishop Harrington and Arthur Wilder. Dr. Harrington, a guest with his wife at the Woodstock Inn, managed by Wilder, had brought his golf clubs from his home in the Boston area. A surgeon, he was a member of the exclusive Brookline, Massachusetts, country club and he was counting on playing golf during his Vermont holiday but found no course. He easily persuaded Wilder to accompany him on a fact- nding game in

what would quickly become the rst golf course in Woodstock.

e local newspaper, Spirit of the Age, reported on October 12, “golf has come and come to stay—the links are already staked out. A partial course was selected by F.B. Harrington and Arthur Wilder.” Described as a “healthful, fascinating game,” golf took hold in Woodstock. e Woodstock Country Club was founded in October 1895, with J. Foster Rhodes as president.

THE POPULARITY GROWS

An 1896 annual meeting determined the golf course be extended to nine holes, improved to the limits of local resources. Interestingly, the names of 15 women were suggested as members, an unusual step in an era when golf was largely a man’s sport. e membership grew to about 60 that year, with dues set at $2 per member. e club continued to lease the Mount Peg property in 1897, with

Above: Edward Dana, Bill Dewitt, Arthur Wilder, and Joseph Dana enjoy an early spring outing. Right: Mary Billings on Mount Peg.

Clockwise from le t: Golfers in 1914 included Judge Adams and Dr. Charles Dana. Water hazards have posed challenges throughout the game's history. A golfer plays the ninth hole.

avid players starting the season in April. A national magazine, e Golfer, waxed eloquently in 1898 about the Woodstock golf links with its mountainous terrain. “ ose of us who have been used to the at links of the lowlands would be a bit doubtful at rst as to the best method of playing around a course zigzagging over mountainsides, but an hour’s experience will familiarize us with its perplexities.

e uncertainties attendant to driving a ball up hills and across slopes are more than o set by the fascinations that go with making a longer drive than ever we made before down a hill that tumbles away beneath us like a toboggan slide.”

e popularity of the game grew to the extent that the decision was made to buy the land and create a true golf links. In July 1898, 70 to 80 acres of Mount Peg pasture were purchased and

Growing from a club with assets in 1898 of only 51 cents and a lawnmower, the sport of golf found a strong niche in Woodstock with a clubhouse, 18-hole course, and multiple staff members.

a “green-keeper” was hired to maintain the property.

Less than ve years after that rst “go” at golf in Woodstock, a club house had been built to service a nine-hole course in July 1899. In 1901, 30 sheep “groomed” the fairway but with uneven results. ey were replaced by a mower drawn by horses whose hooves unfortunately dug up the turf. In 1921, the club stepped into the modern era with a Ford tractor.

One famous player was actor Otis Skinner, who lived in Woodstock in the

1930s. Ever the dramatist, he arrived at the course in his chau eur-driven limo, greeted everyone, and assured his caddie that he was about to see the worst game of golf ever played.

e Woodstock course grew quickly, with about 160 members. In 1905, the club bought the 140-acre Stephen D. Townsend Farm. William Henry Tucker designed the new course, bringing the Kedron Valley Brook into play for six holes. is water feature made the game more challenging.

In 1925, nine holes were no longer enough. e club hired Wayne Stiles to design an 18-hole course by rearranging nine and adding nine. e Woodstock course came into the limelight on April

11, 1927, for the 25th playing of the Vermont Amateur, with 84 entrants and 500 spectators from across the state. is event returned to Woodstock twice in the 1950s, a decade of a golf boom that included Woodstock. In 1954, women began organizing their own events, including championships.

SURVIVING TOUGH TIMES

Not all of the history of golf in Woodstock was positive. World and national events impacted the local scene. World War I, the Depression, and World War II brought tough times to the golf course, but it survived thanks to hard work and dedicated enthusiasm for the sport.

Golfers tee o at the course's sixth tee.

Weather brought recurring calamities: in 1913, 1927, and 1934, the Kedron Brook ooded the links.

In 1961, the club was wracked by uncertain nances. A special meeting of stockholders was held in March, with the result that Laurance Rockefeller purchased the course. He hired the famous golf course designer Robert Trent Jones

to redesign the course, bringing it into the modern times. Today the course continues to operate as part of the Woodstock Inn & Resort company created by Rockefeller.

Growing from a club with assets in 1898 of only 51 cents and a lawnmower, the sport of golf found a strong niche in Woodstock with a clubhouse, 18-hole course, and multiple sta members. As David R. Forgan, an early golf enthusiast, noted in his 1899 “ e Golfer’s Creed,” “It includes companionship with friends,

social intercourse, opportunity for courtesy, kindliness, and generosity to an opponent. It promotes not only physical health but moral force.” Perhaps, back in October 1895, Dr. Harrington counted on all of these characteristics to start and continue Woodstock’s connection to a game he loved.

Above: A view of the golf links.

Above right: An early golf lesson?

Shop, Dine, and Explore Quechee this Spring

Whisper Hill Bath and Body

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Quechee Home

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Tasting Room and Retail Shop

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Shepard Interior Selections

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Quechee Cuts

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Dr. Randy Schaetzke, DC, DIBAK

WhistlePig Whiskey Parlour

“My mission is to provide high-quality homemade desserts that are absolutely delicious.”

—Ligia Banks

Owner, Splendid Bakes

Splendid Bakes

Blending heritage and passion into made-from-scratch treats

By Pamela Brown

Photography by Lynn Bohannon

The word splendid captures the aura of Splendid Bakes, a new bake shop in downtown Woodstock at 4 e Green. All of the delectable homemade sweet and savory treats display brilliance, beauty, or splendor. Even a simple mu n becomes a work of art in the hands of owner Ligia Banks. “My mission is to provide high-quality homemade desserts that are absolutely delicious,” says Ligia. Opened in November, the shop o ers a selection of cupcakes, sweet breads, mufns, cookies, and pies along with cheesy breads, croissants, and grab-and-go lunch items, like soups, salads, sandwiches, quiches, and paninis, and beverages, including biodynamic co ee. “It’s a step higher than organic. It’s the purest co ee with beans grown with respect for the soil and an ecological, holistic, and ethical approach to planting and harvesting,” she explains.

From le t: Banana chocolate chip mu ns, Funfetti cupcakes, and mocha cupcakes.

FOOD AND FAMILY

A native of Brazil, Ligia blends her heritage into her food. “I come from a long line of Italians who migrated to Brazil and I grew up watching my grandmas making breads, cakes, pies, and sweets all from scratch,” she says. “I love bringing the tropical avors into my baking.” At the shop you’ll also nd brigadeiros (Brazilian tru es), passion fruit mousse, key lime tarts, and gluten-free cheesy breads (pão de queijo) made with local cheese.

“I trained [my husband] Ed to make the cheesy breads. He’s also responsible for all the paninis and he manages the shop daily. Our daughters, Rebecca, age eight, and Barbara, ve, are quality control (they eat everything!). ey also love serving customers,” says Ligia. “It’s super fun working together but we have more family time now than when we had other jobs.”

LIVING THE DREAM

Having no formal training, Ligia’s foray into baking was serendipitous. “It all started as a fundraiser for church to help raise money for the mission’s team. I would make the cakes in mason jars and sell them at church, and it was a success. After that, my friends started ordering cakes and desserts for birthday parties and special occasions,” says Ligia, who earned a degree in environmental studies from her home country and worked in the eld until moving to the United States in 2010 with her husband. “I was never as passionate about pollution as I am about food.”

Formerly of Massachusetts and now a resident of Woodstock, Ligia initially introduced the town to her baked goods at the Market on the Green. “I drove here every weekend. It was a way of getting people to know us and build momentum. Everyone is so friendly, and I love the small community,” says Ligia. “Splendid Bakes is our passion. We’re living the dream.”

Above: Ligia and Eduardo work together at the store.

Bottom le t: Eduardo makes some delicious paninis.

“Splendid Bakes is our passion. We’re living the dream.”

—Ligia Banks Owner, Splendid Bakes

Life as a Baker

How would you describe Splendid Bakes?

A fun, welcoming, cozy place with treats that remind you of good old family recipes.

Do you like experimenting? I love trying new things. I wish I had more time to play with new flavors.

Favorite item on your menu?

Ligia: Gingerbread cupcakes with maplebourbon cream cheese frosting.

Ed: Mocha cupcakes.

Rebecca: Strawberry cupcakes.

Barbara: Funfetti cupcakes without frosting.

Mu n (our black rescue dog): Whatever he can get his paws on!

Who inspires you and why?

My mom. It was actually her dream at some point in life to have her own dessert shop.

What is your go-to cookbook?

I don’t have one. When cooking meals, I never follow recipes. For the baked goods, I made a collection of good recipes that I found here and there over the years.

How does the shop represent who you are?

I’m a warm person who loves people and food—no wonder we always have people hanging around.

What’s the most interesting thing about you that people don’t know?

I’m not a morning person. I usually work late at night and get some extra sleep in the morning—not your regular baker, I suppose.

How do you balance work and family?

I do most of my baking while my kids are in school and a ter they go to bed at night. When they come back from school, I’m ready to take them to classes or watch a movie with them.

LIGIA BANKS OWNER, SPLENDID BAKES

From top: Oreo cake, four cheese quiche, red velvet cupcakes, and cheesy breads (pão de queijo).

A Place to Call Home Twin Pines Housing

By Dian Parker

One of the basic needs for any human being is to have a stable, safe, and comfortable place to live. Unfortunately, there are over one hundred million homeless people in the world who can’t a ord a place to live. Addressing this issue may seem daunting, even impossible, but there is a group of people in the Upper Valley who have been tackling this issue for the past 33 years: Twin Pines Housing. eir impact on the homeless and poor in this area has been life changing for many people. In the last 10 years, the nonpro t organization has grown tremendously. To date, they now provide 565 units occupied by low-income individuals, couples, and families. ey have found housing for more than 1,000 individuals. And because the demand for housing is so high, Twin Pines currently has over 150 new units in development.

HELPING RESIDENTS THRIVE

Since 1990, the goal of Twin Pines Housing has been to keep housing perpetually a ordable. With support from federal

Photography by Lynn Bohannon

At Mellishwood Senior Housing, the original house was built in 1834.

and state funding as well as private individuals, the company works to keep its residents healthy and housed. ey o er the tenants many services: weekly food drops, health-care connections, discounts for rent and utility bills, and help lling out job and assistance forms. Along with the many resident programs of gardening, wellness, and food access, they also o er quali ed residents access to Vermont’s Support and Services at Home Program (SASH).

e organization’s goal is to help people stay on their feet, and the vast majority of Twin Pines’ residents continue to do that. All people thrive when they have a place to live, along with assistance and guidance.

Twin Pines Housing o ers both agerestricted and non-age-restricted housing. Each potential resident must meet certain quali cations in terms of income and pass a background check. Once accepted, they

MEETING THE NEEDS OF THE UPPER VALLEY

are required to pay monthly rent. If that is di cult, they might be put on a payment schedule. Very few of Twin Pines’ residents have needed to be evicted.

e company strives to maintain and build these homes within a walkable distance to general commerce like health care and other professional services, grocery stores, and public transportation. Twin Pines’ one- and two-bedroom apartments, studio apartments, and senior residences are at capacity with hundreds of individuals on the wait list. e company is working fast and mindfully to develop new properties in order to meet the needs of the Upper Valley.

One such new purchase is the residential home in Woodstock called Mellishwood. e residence has been for seniors

The second historic house facing Pleasant Street was also built in the 1830s.

“Giving a place for people to call home, and also perpetually a ordable, is critical. It is such an asset and privilege to be doing this work.”

— Andrew Winter, executive director of Twin Pines Housing

since the 1970s but needed a major renovation. Andrew Winter, executive director of Twin Pines Housing, says, “We are thrilled to purchase and preserve this property. It was a complex sale and the renovations will be extensive, making the buildings energy e cient.”

e residence is located in downtown Woodstock, opposite Mac’s Market, the town’s local grocery store, and many other businesses within walking distance.

ere are four buildings with a total of 26 units. e front brick building was

originally built in 1834 and the buildings in the back in the 1970s, so there is a lot to be done for the seniors already living at this great location. While the buildings are being renovated, the residents will be relocated until the project is complete.

David Crandall, director of development and communications, says that the company met with the current senior residents to discuss their needs. e renovation will include energy-e cient windows and heating as well as making the apartments more accessible. Another building Twin Pines Housing constructed is near Hanover High School.

e organization created 42 new units by adding a new building, as well as another wing to the existing building. Called Summer Park, this is another successful senior housing project in a great location.

MORE AFFORDABLE PLACES TO CALL HOME

Another project in the works is in White River Junction. e plan is for Twin Pines to use a portion of St. Paul’s Episcopal Church’s property and create 18 one-bedroom apartments. Partnering with the church as well as Upper Valley Haven, the project will build perma-

Twin Pines Executive Director Andrew Winter.

nent rental housing for the chronically homeless. e residents who are approved will sign a one-year lease. If they remain in good standing, they can stay as long as they wish. e track record for other Twin Pines’ residences is high. At Parkhurst in Lebanon, half of the residents are still living in their apartment after three years; the other half are now

living in di erent homes. Only one resident out of 27 has moved into a shelter.

Twin Pines Housing has properties in Lebanon, Norwich, White River Junction, En eld, West Woodstock, Quechee, and other towns. Reducing homelessness in the region is a priority for Twin Pines Housing. With a sta of 25, the organization is racing to meet the need for a ordable housing in the region. As Andrew Winter says, “Giv-

ing a place for people to call home, and also perpetually a ordable, is critical. It is such an asset and privilege to be doing this work.”

TWIN PINES HOUSING

226 HOLIDAY DRIVE, SUITE 20 WHITE RIVER JUNCTION, VT (802) 291-7000

tphtrust.org

Above: Mellishwood Senior Housing is located at 34–38 Pleasant Street in downtown Woodstock.

Right: The proposed design of one of Twin Pines' latest housing initiatives: 747 Hartford Avenue in White River Junction.

Staycation Dining with Island Cuisine

Ignore the last of the snow and prevailing mud

By Susan Nye

Aah! It’s springtime in New England. Dirty snowbanks linger, the sky is either overcast or an icy rain is falling, and the forecast calls for mud, mud, and more mud. Yes, indeed, it’s that time of year when most of us, dare I say all of us, have a strong, maybe even overwhelming hankering for warm weather. at’s right, we’d like nothing better than to head south. Preferably somewhere at least a little exotic, but we’ll take anywhere that doesn’t require layers of eece and rubber boots. What do you do if you don’t have a ticket to an island getaway? Well, create your own tropical paradise, right here at home. Start by going into absolute denial. Put on your favorite owered

Rum Punch

SERVES 8

1½ cups dark brown sugar

shirt, paint your toenails a bold new color, sign up for hot yoga or take a dance class, drink rum punch while binge watching all ve Pirates of the Caribbean movies, and/or invite all your favorite people over for an island feast. Now, about that dinner . . . it’s okay to be a bit hazy about which island as long as you channel blue skies, warm breezes, palm trees, and sandy beaches. Start everyone o with a refreshing rum punch, Red Stripe, or crisp white wine. Keep it light with grilled sh—no, it’s not too early to start grilling again—and a few colorful side dishes. Finish it o with a dreamy square of coconut, almonds, and chocolate along with scoop of your favorite gelato.

¼cup peeled and thinly sliced ginger

1 tsp cinnamon

up up

1 cup or to taste fresh lime juice (8–10 limes)

1Make brown sugar simple syrup by combining the brown sugar, ginger, cinnamon, and 1½ cups water in a saucepan. Stir to combine and bring to a simmer over medium heat. Reduce the heat to low and simmer for about 20 minutes. Remove from the heat and set aside to cool completely. Strain the syrup into a clean glass jar or bottle. Makes about 2 cups.

3 cups freshly squeezed orange juice (10–12 oranges)

2½ cups your favorite dark rum

1 tsp freshly grated nutmeg plus more for garnish

Lime or orange slices for garnish

2Combine the fruit juices, rum, nutmeg, and 1 cup or to taste simple syrup in a large pitcher and stir to combine. Refrigerate until very cold, at least 1 hour.

3Pour into ice-filled glasses and garnish with grated nutmeg and a lime or orange slice or both.

Grilled Swordfish and Citrus Salsa Verde

SERVES 8

2½–3lb swordfish

Olive oil

Sea salt and freshly ground pepper to taste

1Preheat a gas or charcoal grill to mediumhigh. Lightly coat the swordfish with olive oil and season with salt and pepper.

2Place the swordfish on the grill and, depending on thickness, cook for 6 to 8 minutes, turn, and cook an additional 3 to 5 minutes. Remove the swordfish from the grill and let it rest for about 5 minutes.

3Cut the swordfish into thick slices and serve with a dollop of Citrus Salsa Verde.

Citrus Salsa Verde

MAKES ABOUT 1 ½ CUPS

Zest and juice of ½ orange

Zest of and juice of 1 lime

2 Tbsp sherry vinegar

4cloves garlic, chopped

2scallions, sliced

1 Tbsp or to taste minced jalapeno or serrano chili

2½ cups fresh flat-leaf parsley leaves

ups

2 cups cilantro leaves

1 cup fresh mint leaves

Sea salt and freshly ground pepper to taste ½cup or to taste extra-virgin olive oil

1Put the juices in the bowl of a small food processor, add the zests, garlic, scallions, and chili, season with salt and pepper, and pulse to finely chop and combine. Add the herbs and olive oil and pulse to chop and combine.

2Let the salsa sit for at least 30 minutes before serving. Can be made ahead, covered, and stored in the refrigerator for 1 to 2 days. Serve at room temperature.

Spicy Sauteed Greens

SERVES 8

3 lb Swiss chard or beet greens

Olive oil

1 red onion, cut in half vertically and then into thin wedges

Sea salt and freshly ground black pepper

6 cloves garlic

2 Tbsp or to taste minced jalapeno or serrano chili

Sea salt and freshly ground pepper to taste

1Separate the chard’s stems and leaves. Chop the stems and roughly chop the leafy greens.

2Coat a large skillet or wok with olive oil and heat over medium-high heat. Add the chopped stems and onion, season with salt and pepper, and sauté for about 5 minutes. Add the garlic and chili and cook for about 30 seconds.

3Add the greens, toss to coat with the olive oil, and season with salt and pepper. Stirring and tossing continually, sauté until tender-crisp, about 5 minutes.

Yellow Rice

SERVES 8

2 cups basmati rice

Olive oil

1 sweet onion, finely chopped

3 cloves garlic, minced

1½ tsp turmeric

1 tsp or to taste kosher salt

3 cups chicken or vegetable broth or water

1Put the rice in a fine-mesh sieve and rinse until the water runs clear. Drain well and reserve.

2Coat a saucepan with olive oil and heat over medium. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and cook for 2 minutes more.

3Add the rice, sprinkle with the turmeric, season with salt, and stir to combine. Stirring frequently, cook the rice for about 2 minutes. Add the broth, raise the heat to high, and bring to a boil.

4Reduce the heat to low, partially cover, and simmer for 12 to 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Gently flu with a fork and serve.

Summer Dream Bars

MAKES ABOUT 24 BARS

Shortbread base

2 large eggs

¼cup heavy cream

3 Tbsp rum

1 tsp pure vanilla extract

½cup brown sugar

½cup honey

1 tsp kosher salt

2 cups roughly chopped almonds

2 cups dark chocolate chips

2 cups grated coconut

Coconut gelato or ice cream

(optional)

1Make and bake the shortbread base.

2While shortbread is baking, prepare the topping. Put the eggs, cream, rum, and vanilla in a bowl and whisk until smooth. Add the brown sugar, honey, and salt and whisk again until smooth. Stir in the almonds, chocolate chips, and coconut.

3Pour the topping over the hot shortbread. Return the pan to the oven and bake until set, about 20 minutes. Cool in the pan and cut into 24 bars. Serve with a scoop of coconut gelato.

Shortbread Base

2 cups all-purpose flour

½cup light brown sugar

½tsp salt

1½ sticks (¾ cup) butter, cut into small pieces

1Preheat the oven to 350°. Butter and flour a 9x13-inch baking pan.

2In a food processor, process the flour, sugar, and salt to combine. Add the butter and process until the mixture begins to form small lumps.

3Sprinkle the dough in the bottom of the prepared pan. Press the dough evenly into the bottom of the pan. Bake the shortbread in the middle of the oven until golden, about 15 minutes.

APRIL 9–10

Baby Animal Celebration

Meet some of the farm’s newest additions up close. Pet lambs and goat kids. Hold a peeping chick, meet Jersey calves, piglets, ducklings, and bunnies, and learn all about the animals and how they are cared for on the farm. Billings Farm & Museum billingsfarm.org

MARCH, APRIL, MAY

Baby Story Time Tuesday

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

MARCH, APRIL, MAY

Toddler Story Time Thursday

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

MARCH, APRIL, MAY

Knitters Meet Up, Thursdays

Norman Williams Public Library, 2pm normanwilliams.org

MARCH, APRIL, MAY

Qigong Friday with Gerry Sandweiss—Online

Norman Williams Public Library, 8:30am normanwilliams.org

MARCH 23, APRIL 6, 20, MAY 11, 25

Open Mic Night Artistree, 7pm artistreevt.org

APRIL 1, MAY 6

Family Clay Artistree, 1pm artistreevt.org

PENTANGLE ARTS

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

pentanglearts.org

MARCH 22–24

Eating Up Easter ►

The iconic statues and sensationalized “mysteries” of Easter Island (Rapa Nui) have drawn the interest of the world for centuries. Today, this tiny, barren island is experiencing an economic boon as tourism skyrockets. Yet the indigenous culture and the island’s fragile environment are su ering. Eating Up Easter, directed by native Rapanui filmmaker Sergio Mata’u Rapu, explores the dilemma his people are facing. Free virtual screening. Visit eatingupeaster.event brite.com to register.

APRIL 24–28

A Plastic Ocean

A new award-winning feature-length documentary brought to you by a group of dedicated scientists, filmmakers, social entrepreneurs, scholars, environmentalists, and journalists, A Plastic Ocean explores the fragile state of our oceans and uncovers alarming truths about the consequences of our disposable lifestyle. Free virtual screening. Visit plasticocean .eventbrite.com to register. In-person screening April 27.

Town Hall Theatre, 6pm

MAY 22

Magic School Bus: Lost in the Solar System ►

When the class gets lost on the way to the planetarium, Ms. Frizzle saves the day by blasting into outer space for an epic interplanetary field trip! But when rivalries both old and new threaten to tear the students apart, our young heroes must learn to pull together or risk getting forever lost in the solar system. Hop on the Magic School Bus for a ride in this new musical adaptation based on the original book series published by Scholastic.

Town Hall Theatre, 10am

MAY 24–26

Cooked: Survival by Zip Code

MARCH 30

Pete the Cat’s Big Hollywood Adventure ▴ Lights! Camera! Action! When Pete the Cat and his buddy Callie sneak into the Hollywood Studios, they get lost in the world of the movies. Join Pete, Callie, Ethel the Apatosaurus, and RoboPete in this rockin’ new musical adventure that features several fun-filled Pete the Cat books including Cavecat Pete, Pete the Cat and the Treasure Map, and The Cool Cat Boogie.

Town Hall Theatre, 10am

APRIL 4

El Otro Oz ►

This bilingual musical and New York Times Critic’s Pick returns in a reimagined production! Click your heels together tres veces and take a transformative journey with this salsa, merengue, and Mexican folk-infused musical inspired by The Wizard of Oz.

Town Hall Theatre, 10am

In the summer of 1995, Chicago experienced an unthinkable disaster when extremely high humidity and a layer of heatretaining pollution drove the heat index up to more than 126 degrees. Cooked: Survival by Zip Code tells the story of this tragic heatwave, the most traumatic in US history, in which 739 citizens died over the course of just a single week, most of them poor, elderly, and African American. Free virtual screening. Visit cooked.eventbrite.com to register.

HAPPENINGS

MARCH 22

The Many Meanings of Maple Woodstock History Center, 6:30pm woodstockhistorycenter.org

APRIL 1

Saskadena Six Passholder Day

End the season with a complimentary barbecue on the deck and live music by the Decatur Creek Trio.

Saskadena Six, 10am woodstockinn.com

APRIL 8

Opening Day

Billings Farm & Museum billingsfarm.org

APRIL 9

Easter Brunch in the Red Rooster Reservations are required. Call (802) 457-6665. Woodstock Inn & Resort, 12pm woodstockinn.com

APRIL 1

Valley Improv and Burlington’s Big Boy Sweater Club Grange Theatre, 7pm artistreevt.org

APRIL 9–10

Baby Animal Celebration

Billings Farm & Museum billingsfarm.org

APRIL 12, MAY 10

Acoustic Jam Session

Artistree, 6:30pm artistreevt.org

APRIL 15

Family Workshop: Japanese Is on the Menu!

Artistree, 10:30am artistreevt.org

APRIL 19

Breeding Radicals in Early Vermont

Woodstock History Center, 6:30pm woodstockhistorycenter.org

APRIL 22

Vermont Symphony Orchestra’s Jukebox Quartet

Artistree, 7pm artistreevt.org

APRIL 22

Intro to Hand Paper-Making

Artistree, 1pm artistreevt.org

APRIL 23

Sequencing: A New Approach to Painting

Artistree, 1pm artistreevt.org

APRIL 30

Shake Away Stress with Tension Releasing Exercises

Artistree, 1pm artistreevt.org

HAPPENINGS

APRIL 23–24

Sheep Shearing & Herding

Billings Farm & Museum billingsfarm.org

MAY 8

Dra t Animal Day

Billings Farm & Museum billingsfarm.org

MAY 14

Mother’s Day Brunch in the Red Rooster Reservations are required. Call (802) 457-6665. Woodstock Inn & Resort, 12pm woodstockinn.com

MAY 17

A Tale of Ancient Volcanoes and Oceans

Woodstock History Center, 6:30pm woodstockhistorycenter.org

23

Au Comptoir Village Bar..............................................................46

Audio Video Advisors.....................................................................6

Barnard Inn Restaurant.............................................................. 47

Better Homes & Gardens/Masiello Group Realty............2

Billings Farm & Museum.............................................................30

Brown Furniture................................................................................8

Carolyn Elegi Fine Art...................................................................46

Collective–The Art of Cra t......................................................... 47

Crown Point Cabinetry .................................................................11

Dr. Neely-Hanover Orthodontics............................................ 31

Dr. Randy Schaetzke, DC, DIBAK............................................... 61

Elevation Clothing..........................................................................14

Ennis Construction........................................................................77

another

Share the wonder of our beautiful area and the latest news all year long with a gi t subscription. Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself too!

Send a check for $19.95 for one year (4 issues) to Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or conveniently pay online using PayPal at www.mountainviewpublishing.com.

Don’t wait for someone to bring you flowers. Plant your own garden and decorate your own soul.

— Luther Burbank