Woodstock Magazine - Summer 2024

Summer in Bloom

Flowers Galore at Brook and Blossom Farm

WOODSTOCK INN & RESORT

Summer Cocktail Recipes

30TH ANNUAL POMFRET PULL

May the Best Team Win

MEET ALDEN SMITH

New VINS Director

VISIT SUGARBUSH FARM

Savor the Experience

Fine Home Furnishings and Gifts

ON THE COVER Flowers from Brook and Blossom Farm.

Photograph by Heather Durkel.

PHOTO BY LYNN BOHANNON

re·im·ag·ine

Photo by @JuanKasFoto

Cassie Horner

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Fun in the Sun

What’s more fun than swimming, hiking, biking, or gol ng? I can’t think of any better ways to spend the magni cent days of summer. e Woodstock area o ers many pleasant ways to spend time, and if you’re planning a family outing, consider heading to Sugarbush Farm (page 50). You can explore the grounds, meet the animals, and purchase their own cheese and maple syrup in the farm store. Stop by and meet the Luces—they’re celebrating their 80th year as a family-owned farm. Mark your calendars for August 4 to attend the Pomfret Pull and Chicken BBQ (page 40). e event is in its 30th year and bene ts the Pomfret-Teago Volunteer Fire Department, so come out and support a worthy cause. Cheer on your favorite team of oxen and enjoy delicious chicken, slow-roasted on wood- red rotisseries. e pull competition is great fun and attracts people from near and far, but “some people come just for the chicken,” laughs Fire Chief Kevin Rice.

Also make time to attend one of the special events at VINS (Vermont Institute of Natural Science) this summer and meet Alden Smith, the new director (page 36). Will you choose Remarkable Reptile Day on June 22 or Magni cent Mammal Day on August 3? Check the website at vinsweb.org for a complete list of fun, educational activities.

If you’ll be hosting a party or open house this season, check out several cocktail recipes from Food and Beverage Supervisor and Chief Mixologist Zachary Steinhart of Woodstock Inn & Resort. He even included some alcohol-free options. Happy sipping!

e sta and I hope you spend your summer indulging in all your favorite activities with your favorite people. Keep in touch with news and local events at www.greateruppervalley.com. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

JACK ROWELL

Lynn began her photographic career at the New England School of Photography in Boston assisting commercial photographers and studying 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 D’Agostino

Corey is a writer who has spent decades pursuing her passion for all things food and wine. She is a graduate of Mount Holyoke College and holds a WSET Level 2 certification from the Vermont Wine School. When she isn’t writing or cooking up something delicious with locally sourced foods, you can find her exploring hiking spots and testing out the best vegan treats she can find. Her work has appeared in Edible Green Mountains, Edible Capital District, The Burlington Free Press, and Local Banquet Magazine.

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.

Mary holds the middle place in a family with three generations of women writers. Best known for her awardwinning history of science books for middle school students, she is also a regular contributor to regional magazines. She lives in Warren, Vermont.

A longtime resident of Thetford, Vermont, Dean is a freelance writer, author, and fundraising auctioneer for nonprofits. He is also an amateur birdwatcher of many years standing, thanks to his wife, his mother-in-law, and Rachel Carson’s Silent Spring. You can find out more about his novels and short stories at deanwhitlock.com.

Mary Gow

Lynn Bohannon

Corey Burdick

Dean Whitlock

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 Where to Find the Best Burgers in the Upper Valley

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AROUND &

By Cassie Horner

ABOUT

Brook and Blossom Flower Farm

Cultivating beauty in South Pomfret

Flowers, with their loveliness, color, and sweet scents, give joy to people both indoors and out. From spring through fall, Heather Durkel and John Gaeddert create this beauty at their South Pomfret farm, Brook and Blossom Flower Farm.

“We do this to create and cultivate beauty to share with our community,” Heather says. “I believe owers are powerful—they have so much joy. ey are a great form of self-care. Bouquets make you happy all week long.” e farm o ers a mix of mainly annuals and some perennials, including 500 peony plants, with 200 to 300 more to be planted. e main annual owers are tulips, ranunculus, zinnias, sun owers, lisianthus, and dahlias. e farm also utilizes a high tunnel, an unheated structure that protects some plants through the winter.

Above: John and Heather in their flower fileds with their three children.

Right, clockwise from top le t: Ranunculus, a late spring and early summer flower, blooms in luscious shades. Sunflowers, feverfew, and dianthus make a pretty bouquet. These bunches feature lilies, celosia, and zinnias. Godetia is an early summer flower. Icelandic poppies bloom next to the farm's high tunnel.

e couple started the farm in 2020. John has extensive experience as a vegetable grower in Oregon and Vermont. Heather grew up with a big vegetable garden and a mother who loved owers. “I said, ‘We should do owers, John.’ ere are so many similar procedures between growing veggies and owers. We grow owers in rows, set close together. We think about the succession of the owers. We grow them with the rhythm of the seasons,” Heather explains. “We start most of the owers from thousands of seeds at our kitchen table. We grow them with lights in the cellar.” From there, the plants go to a hot house and nally the eld.

Heather and John’s rst contact with the brook that cuts through the property was in 2016 when they hiked the Appalachian Trail and crossed the Pomfret brook on what would become their farm four years later. “We were so close to our future home,” she says. “Today we need to cross the brook to get to the eld of blossoms.” e property was farmed for generations. Heather, a sixth generation Vermonter, observes, “It is really special to get to know the nooks and crannies of the farm. It makes us part of the story.”

Brook and Blossom Flower Farm sells owers several ways. Customers can purchase a ower CSA (community supported agriculture) that gives them a weekly bouquet from spring to fall, featuring da odils to dahlias. ere is also a ve-week CSA option, along with other

options from ve to twenty-two weeks of owers. In addition, there is a farm stand at the farm, open Friday from 8am to 6pm and Saturday from 8am to 2pm, beginning Mother’s Day weekend. e farm also brings owers to the Wednesday Woodstock Farmers’ Market on the Green that begins in June.

Brook and Blossom Flower Farm is located at 3136 Pomfret Road. e farm stand is about 100 yards past the house and is well marked. For more information, visit brookandblossom.com.

BROOK AND BLOSSOM FLOWER FARM

3136 Pomfret Road

South Pomfret, VT brookandblossom.com

Visit the flower stand Fridays from 8am to 6pm and Saturdays from 8am to 2pm.

Festival of Liturgy and Music

Creating moments of connection

In July 2024, the Downing College Chapel Choir of Cambridge, England, will be arriving in Vermont in a collaboration of music and liturgy with St. James Episcopal Church of Woodstock and Mission Farm in Killington.

e festival of liturgy and music begins on July 18 and concludes on July 21 and includes religious services, education sessions, art exhibits, concerts, and direct experience of nature.

Downing College Chapel Choir, known in Cambridge for its friendly, welcoming style, is a mixed-voice choir comprised of students from Downing.

e festival will focus on transcendence—how people encounter the divine. “Many of us have experienced moments

of transcendence, times where we have felt a connection with a force bigger than ourselves—something we might call the divine,” says Oliver Goodenough, an organizer of the event from St. James. “Sometimes the connection is quiet, sometimes it is ecstatic. At the festival, we can seek both to create such moments and to understand what the experience means.”

e principal focal points for study and experience in the festival will be transcendence in liturgy, music, art, and nature. “ ere are many routes to transcendence, and religious worship, in all of its facets, often seeks to bring us to that point,” Oliver says. “We can also nd transcendence in music and art—both

The Downing College Chapel Choir a ter an evensong in Norwich, England.

religious and secular. Many nd it in nature, whether through meditative practice or through active interaction in a domestic garden or on a sublime mountain peak. We hope to come away more knowledgeable and, perhaps, with a moment or two of transcendence to experience and remember.”

“We can also find transcendence in music and art—both religious and secular . . . We hope to come away more knowledgeable and, perhaps, with a moment or two of transcendence to experience and remember.”

— Oliver Goodenough, St. James Episcopal Church of Woodstock

e current schedule includes educational programs overseen by the Reverend Amy Spagna at St. James during the day on Friday, July 19 and a workshop on transcendence in nature at Mission Farm on Saturday, July 20. ere will be religious services on ursday, Friday, Saturday, and Sunday evenings and a festival Eucharist at St. James on Sunday morning, July 21. Music will be a part of all the services, with the visiting Downing College Chapel Choir joining the St. James Choir, directed by Dr. James Lorenz, in most of them. A full program will be available in July on the St. James website, stjameswoodstock.org. ST. JAMES EPISCOPAL CHURCH OF WOODSTOCK stjameswoodstock.org

Hockey at Union Arena

After a season of energetic fun on the ice at Union Arena in Woodstock, the Woodies defeated Vermont Law School 8 to 6 to win the 2023–2024 B Winter League Championship on March 14.

e Woodies, one of four teams based this past season at Union Arena, was started in 2003, the year Union Arena opened. e teams are open to both women and men. “Most leagues are inclusive, welcoming players of all skill levels,” says Ryan Frisch, a member of the Woodies. “ is appeals to both seasoned enthusiasts and newcomers and there are

“Most leagues are inclusive, welcoming players of all skill levels. This appeals to both seasoned enthusiasts and newcomers.”

— Ryan Frisch, the Woodies

usually several levels of play. I enjoy the social interaction and physical activity of playing.”

e Union Arena o ers up to three

winter leagues, in A, B, and C levels, ranging from the most advanced to recreational players. e winter league schedule runs from October through March. ere is also a summer league, mainly C level but also B leaguers, that runs for six weeks, two nights weekly, beginning the second week of June.

Leagues may be put together by captains of each team who then register with Union Arena. e other option is for individual players (“free agents”) to contact the arena and be put in contact with a team.

For people interested in playing, contact Gunther Sihler, executive director, at gunther@unionarena.net or info@union arena.net.

The Woodies celebrate a ter defeating Vermont Law School 8 to 6 to win the 2023–2024 B Winter League Championship on March 14.

It’s Corn Season

Corn may be the quintessential summer veggie, and it’s at peak deliciousness this time of year. As tasty as it is tossed into salads and soups, corn may be best eaten right o the cob with a little butter. Here are a few tips for buying, cooking, and eating corn on the cob:

1 2

It’s tempting to purchase preshucked, shrinkwrapped corn, but it’s best to buy it in the husks, which prevent the kernels from drying out. Husks should be bright green and wrapped tightly around the kernels.

For perfectly boiled corn, fill a large pot with water until it’s about halfway full and then bring to a boil over medium-high heat. Season generously with salt—this is important! It will season the corn and bring out its natural sweetness.

D3 4

5

Gently lower shucked corn into the boiling water with tongs. Don’t overcrowd the pot; it’s best to cook about four cobs at a time so they cook evenly.

Boil until bright yellow and crisp-tender, about four to five minutes. Remove from the water with tongs and serve warm.

Brush the corn with butter and season with a pinch of salt and pepper for simple perfection!

Wash That Water Bottle!

DID YOU KNOW? Slide-top bottles were found to harbor the most germs.

oes your reusable water bottle only get washed a couple times a week? Even a day or two without washing can encourage the growth of unhealthy germs in the average water bottle. And “yes, you could get sick,” warns infectious disease expert Yuriko Fukuta. “If you do not clean your water bottle su ciently, it can lead to a buildup of germs. You may have nausea, stomach upset, headaches. You may have allergy symptoms such as sneezing if mold is present.”

To keep your bottle as clean as possible, choose metal or glass over plastic, which can develop tiny cracks that are a haven for germs. Go for larger-mouthed bottles because they’re easier to clean, and bottles with built-in straws are best, with one study showing they contained less bacteria (slide-top bottles were found to harbor the most germs). Finally, separate all the parts and wash your bottle every day.

Guidelines recommend 150+ minutes each week of moderate-intensity exercise or 75+ minutes of vigorous activity.

Stay Active to Reduce Stroke Risk

If your physical activity levels fall short of the recommended guidelines, don’t fret—even a little exercise can reduce the risk of stroke compared to people who get no exercise, according to the Journal of Neurology, Neurosurgery & Psychiatry. Compared with no exercise, the highest “ideal” amount of physical activity cut stroke risk by 29 percent. However, “below target” activity still reduced the risk by 18 percent. “According to our results, all levels of leisure-time physical activity can be beneficial for stroke prevention, including levels currently regarded as low or insufficient,” says researcher Ra aele Ornello. “People should be encouraged to be physically active even at the lowest levels.”

International guidelines recommend 150 minutes or more each week of moderate-intensity exercise such as brisk walking, water aerobics, gardening, and casual bicycling, or 75 minutes or more of vigorous activity like running, swimming laps, fast cycling, or jumping rope. Researchers conclude that even if you don’t hit these marks, “some physical activity is better than none.”

Sun-Safety Reminders

WDYK?

Broad-spectrum sunscreen of at least SPF 30 is a must.

hen you’re out and about around Woodstock this summer, don’t forget to protect yourself from the sun’s harmful rays. Broad-spectrum sunscreen of at least SPF 30 is a must, as are a wide-brimmed hat and other protective clothing. The American Academy of Dermatology o ers a few additional tips that may not be on your radar.

•Use extra caution near water and sand, which reflect the sun’s rays.

•Protect your lips with lip balm with at least SPF 15.

•Wear sunglasses with labels stating they provide UV protection. Don’t forget protective eyewear for your children, too.

•Read medicine labels carefully Some prescription and over-thecounter medicines increase the skin’s sensitivity to UV rays, so it could be possible to get a sunburn in minutes when taking certain medications.

Seniors: Don’t Avoid the Weight Room

If you’re in your 60s, 70s, or older, you may think your days of pumping iron are over—but according to experts, that shouldn’t be the case. “The protective e ect of muscle and muscle mass has been well studied—everything from the musculoskeletal system to orthopedics and even brain health,” says Dr. Adil Ahmed. “Building muscle in your body has been well shown to delay dementia and the e ects of dementia and preserve cognitive function.” Additionally, maintaining muscle is the number-one way to help aging bones stay dense and strong. As with any exercise, consult with an expert before engaging in a weight-li ting regimen. Dr. Ahmed recommends starting with controlled resistance training and then moving to free weights, with an emphasis on building good (and safe) technique.

Fancy a Game of Fetch?

Playing with your dog isn’t just good for Fido—it’s also good for your brain. In a recent study, playing with and walking a dog (in this case, a poodle) increased brain waves associated with stability, relaxation, lower mental stress, and better memory. Grooming and gently massaging a dog strengthened the brain waves linked to better attention and concentration. People also reported feeling less stressed, fatigued, and depressed a ter the poodle play. While researchers note that the results may be biased by the participants’ fondness for animals and further study is needed, they conclude that one thing seems clear: “Animal-assisted therapy can be very beneficial for people who enjoy being around animals.”

Navigating Pentangle Arts Through Good Times and Bad

In appreciation of Alita Wilson upon her retirement

By Stephen D'Agostino

Photography by Lynn Bohannon

Alita Wilson’s 10-year tenure as director of Pentangle Arts can be divided into three periods: pre-pandemic, pandemic, and post-pandemic, each with its own sets of joys and challenges. For example, she recalls with glee the midnight performance of the staged version of Rocky Horror Picture Show at Town Hall, complete with all the antics that one might nd at showings of the movie around the country.

Live musical theater was a staple of Alita’s time as director before the pandemic, bringing shows that are cathartic (Hair), catchy (Cats), and classic (Cabaret) to Town Hall. (Cats and Cabaret were co-produced with Artistree Community Arts Center.) All three productions paired local creative talent with theater professionals from New York City. en, the banquet of creativity, the joy children derived from experiencing the arts that Pentangle Arts

was founded to deliver, and the movies at Town Hall all stopped abruptly in March 2020. Alita’s energies shifted from putting on live productions to keeping Pentangle Arts alive.

After things began to reopen that May, Pentangle Arts resumed its activities in a pandemic-friendly way. Music By the River, an event anyone could decide to attend 10 minutes before it started, now required people to register in advance. Attendees had to sit in pods of families and friends six feet away from a neighboring pod. Performers had to be Vermont-based. ese rules have eased post-pandemic, and the concerts have moved to the gorgeous East End Park at 6pm on Fridays, a nice kicko to the weekend.

Once students returned to school in 2021, so did Pentangle Arts, with socially distanced events at the high school and one event in particular at Billings Farm & Museum that stuck with Alita. e show for children in grades 3 through 12 featured Burlington-based poet Rajnii Eddins, whose performance revolved around another national issue during Alita’s directorship: a reckoning on racial inequality. “ e event was poignant not only for his spoken word, rap, and back and forth with the students,” Alita says, “but it was the rst time they were able to gather en masse—albeit outside.” e pandemic may have ebbed, but it left Alita with new challenges, including the changing face of Woodstock brought about by a population bump of new parents and children. Despite all the upheaval, Alita says her time at Pentangle Arts has been “a dream job.” She wishes the next director well, knowing that the person to ll her shoes has an economically and socially diverse—and amazing, according to Alita—community to both draw from and to serve, providing access to the arts for all, just has Alita has done for the past 10 years. We thank Alita for her leadership and wish her well in her new endeavors.

Discover The Wonder Room

Fascinating artifacts tell the story of Woodstock

By Cassie Horner

by Tara Wray

In Woodstock in 1933, Vermont farmer Joseph Rudolph Bourdon took the time to sit for his portrait. e artist, Wilfred Duphiney, was Bourdon’s cousin and an art instructor at the Rhode Island School of Design. He chose to present this longtime Vermonter face on, showing his clear gaze, tanned skin, and, remarkably, his right arm that ended in a metal attachment and hook. At age eight, Bourdon had lost his right arm in a sawmill accident, adapting to a long life of farm work with a prosthetic. is striking portrait is one of the amazing items on display in the Woodstock History Center’s new exhibit, e Wonder Room, that opens June 20 and closes on October 14.

LIKE A CABINET OF CURIOSITIES

e Wonder Room concept is from the German Wunderkammer that originated in the 16th century. e English version is based on the concept of a cabinet of curiosities. “ e exhibit brings together a diverse selection of works by artists and craftspeople who have connections to the Woodstock area over the last 200 years,” says Matthew Powers, WHC executive director, who

Wilfred Duphiney (1884-1956). A Vermont Farmer. Joseph Rudolph Bourdon. 1933. Oil on canvas.

Photography

“The exhibit brings together a diverse selection of works by artists and craftspeople who have connections to the Woodstock area over the last 200 years. At the heart of the exhibit are the people who have been so generous and trusting in giving us things for over 80 years. We have been investigating why these items are here, their relevance, and how we share them.”

— Matthew Powers, WHC executive director

Above: John Nelson Marble (1855-1918). Portrait of Laura Fay Smith. 1884. Oil on canvas. Le t: Mary Ann Williams (1795-1879). Quilt. Circa 1860s.

created the exhibit. “At the heart of the exhibit are the people who have been so generous and trusting in giving us things for over 80 years. We have been investigating why these items are here, their relevance, and how we share them.”

e Wonder Room exhibit draws on the community tradition in Woodstock of an artistic economy that dates back a long time. Items include paintings, glass, pottery, silver, and folk art.

AN ECLECTIC ASSORTMENT

An especially beautiful object in the exhibit is a luxuriously created crazy quilt, fashioned in bright colors by Mary Ann Williams, the wife of noted Woodstock resident Norman Williams. e couple lived in a house on the village lot now occupied by Norman Williams Public Library. “She made the quilt in the 1860s near the end of her life,” Matt explains. Its motifs are very patriotic and very military. e high-quality fabrics were complemented by embroidery. Because the quilt was well preserved, the colors are as bright today as they were over 160 years ago.

Byron Thomas (1902-1978). Mt. Tom North Street. 1950. Oil on canvas.

e Wonder Room displays a fascinating array of artifacts. For example, there is a French milliner’s bonnet holder made of papier-mache featuring a stylishly painted woman. Local silversmith Roswell H. Bailey (1804 to 1887), who was very well known for his silver work in Vermont, has a variety of exquisite pieces in the exhibit. Representing a much later period is potter Nancy Wickham Boyd, who had a 20th-century studio in Woodstock village. She was known for her creative and unique lamps, one of which is on display in e Wonder Room.

CELEBRATING ARTISTS AND ART LOVERS

e stories attached to many of the objects make them extra special. One example of this is the Portrait of Laura Fay Smith painted in 1884 by John Nelson Marble. Her life, 1841 to 1920, began with a childhood in Georgia and Louisiana. e family moved back to Vermont in 1848. Laura’s biography links her repeatedly to religion.

Her grandfather was John Henry Hopkins, the rst bishop of Vermont, and later, presiding bishop of the Episcopal Church in the United States. Both her father and her husband, with whom she had six children, were ministers. She was very interested in everything from art to politics and gave French and singing lessons to many Woodstock young ladies.

All the items on display are in the Woodstock History Center collection, except the oil on canvas painting that leads o the exhibit. On loan from Murray Ngoima, Mt. Tom on North Street was painted by prominent Woodstock artist Byron omas in 1950. With the landscape that features Mount Tom, it sets the stage for the many fascinating objects linked in some way to Woodstock’s artists and art lovers. For more information, visit woodstockhistorycenter.org.

WOODSTOCK HISTORY CENTER

26 Elm Street

Woodstock, VT (802) 457-1822

woodstockhistorycenter.org

Nancy Wickham Boyd. Lamp. Vermont Workshop.

Meet Alden Smith

New Director of the Vermont Institute of Natural Science

By Dean Whitlock

Photography by Lynn Bohannon

When Tennessee native Alden Smith graduated from Davidson College, he took an unexpected journey north. “Unexpected” because he planned to return south after a few years. Instead, he discovered a rewarding career, fell in love with Vermont, and now, three decades later, has become the new executive director of VINS, the Vermont Institute of Natural Science, in Quechee.

WHY VINS?

Alden studied literature in college, but nature has always been his passion. His rst job was a ve-year teaching stint in Connecticut, where “I was inspired to teach outdoors whenever possible.” at led him to the Mountain School in Vershire, Vermont, where he spent the next 23 years as both teacher and school director.

At the Mountain School, Alden and his family (wife Missy, daughter Ellicott, and sons Alden and Henry Atticus) lived in a

house with several students. It was a 24/7 job involving every aspect of the school, from fundraising to the forestry program. Alden found it very ful lling, but as his children approached high school age, he decided to take a year o to write, consult, and focus on family while looking for “the right next thing.” It was hard to be patient, he says, and to accept that a career opportunity could pull them away from the Upper Valley, which his family loves. But patience paid o .

“I was fortunate to nd an opportunity so close to home that closely matches my interests and skills. Nonpro t management has been my vocation, nature my

“I was fortunate to find an opportunity so close to home that closely matches my interests and skills. Nonprofit management has been my vocation, nature my avocation. The VINS mission is right at the heart of both.”

—

Alden

Smith, executive director of VINS

avocation. e VINS mission is right at the heart of both.”

To illustrate, he describes the VINS Owl Festival, which took place only two weeks after he became executive director. About 2,400 people attended, including exhibitors from several partner NPOs from around New England. He met people who were new to VINS and people who regularly attend, all of them delighted by the event.

“What knocked me over,” Alden says, “was the commitment of the volunteers. ere were so many of them, so skilled, obviously lled with a love of the place. I was also struck by the devotion and

expertise of the sta . How they balance the public-facing work of teaching and presenting with their largely invisible devotion behind the scenes—the thousands of hours rehabilitating and training the raptors, the ongoing research, and the development of community partnerships—so a sensational program like Owl Festival can happen.”

WHAT’S AHEAD?

Alden brings an educator’s lens to VINS, so one focus will be the growing demand from local schools for educational programs that focus on the natural world. Currently, VINS isn’t able to meet all

Alden Smith at the entrance to VINS, Route 4 in Quechee.

“I’m lucky to be following Charlie Rattigan, who guided VINS through a moment a decade ago that was tough for many nonprofits. He has built back the programs while raising much-needed revenue, leaving VINS much better than he found it. What a magnificent legacy.”

— Alden Smith, executive director of VINS

that demand, making this a good time to take a closer look at existing programs to see how they could be more strategic and perhaps go even deeper into the topics.

“Visitors to VINS are often inspired by one-o educational moments,” Alden says, giving an example from the Owl Festival when a Harris’s hawk ew from trainer to trainer, dipping and diving through the trees along the Canopy Walk. “ ese are powerful moments, but

it’s important also to develop programs, and even curricula, that help people go deeper, learn more, and move toward collective action.”

Alden points to VINS’ success in the area of childhood education, a foundational part of its o erings. is provides an opportunity for expansion by continuing the curriculum into the older grades. “ e Canopy Walk, for example, is a wonderful space for blending people of

all ages, from the youngest kids to their grandparents. Children who are diving into the Spider Web this year may nd themselves, in the future, slowing down to observe the canopy from above or taking in the many lessons in the signage along the walk.”

A LEGACY OF COLLABORATIVE EFFORT

“I’m lucky to be following Charlie Rattigan, who guided VINS through a moment a decade ago that was tough for many nonpro ts. He has built back the programs while raising much-needed revenue, leaving VINS much better than he found it. What a magni cent legacy.”

Alden nds the very founding of VINS as compelling: a group of local residents who came together and took direct, successful action to protect the Ottauquechee watershed. “I’m curious how we can build on this origin story in our programming. e Canopy Walk, with its inspiring views of the forest and the adjoining wetlands and river, could be a window in this direction. e Harris’s hawk swooping around the Canopy Walk could be a metaphor for what VINS o ers: a breathtaking immersion in nature that feels magical, but is actually the result of deep knowledge and collaborative work. Determining the ‘Next Big ing’ for VINS will also be a collaborative e ort.”

At 52, Alden is roughly the same age as VINS. He says he has enjoyed learning about the vision of those who founded VINS, and also of those who moved it from Woodstock to Quechee 20 years ago. “ ey were and are an ambitious and visionary group. When I hear their stories, I see that, as fantastic as VINS is today, their vision has not yet been fully realized. I look forward to continuing their good work.”

VERMONT INSTITUTE OF NATURAL SCIENCE (VINS)

149 Natures Way Quechee, VT (802) 359-5000 vinsweb.org

Alden Smith along the Canopy Walk, built in 2019.

Pomfret Pull Brings the Community Together

30th annual fundraiser keeps tradition alive

By Pamela Brown

Photography by Terri Chamberlain and Kevin Rice

What do oxen and chicken have in common? It sounds like the start of a joke, but this pairing creates the perfect partnership for the popular Pomfret Pull Competition and Chicken BBQ, an entertaining, lip-smackin’ event. “People come from all over the Upper Valley and beyond to see the oxen pull, but some people come just for the chicken,” says Kevin Rice of the Pomfret-Teago Volunteer Fire Department’s 30th annual fundraiser. “It’s two events in one—we’ve got food under the tents and over at the grandstand is the oxen pull. It’s a fun event. ese animals see the weight getting put on the sled and once they drop the hook and hear that chain, they go. It’s close to a lost art and this keeps the old Vermont tradition alive,” says Kevin, re chief and 21-year member of the department, and owner of Upper Valley Home Technologies.

Top: Dan Maxham of South Pomfret, Vermont, drives his team in the 3,200-pound class with 4,200 pounds of weight on the boat.

Bottom, from far le t: Pomfret-Teago Engine 2 on display soliciting new recruits for the fire department. Eventgoers enjoy barbecue chicken, hot dogs, and drinks under the tent. Master Chef Alex Tsouknakis, owner of Woodstock Pizza Chef, and Pomfret Fire Chief Kevin Rice team up at the rotisseries.

“People come from all over the Upper Valley and beyond to see the oxen pull, but some people come just for the chicken.”

e community event, which draws close to 600 people annually, takes place August 4, rain or shine, from 10am to 4pm at the Saskadena Six Ski Area. Admission is free; donations are welcomed to support the re department, a 21-member volunteer emergency response organization that provides around-the-clock services to Pomfret and surrounding areas. “We’re proud of our group who dedicate up to 260 hours of re training,” says Kevin. e event features a pony pull along with live music, kids’ activities, and a farmers’ market.

A LONG HISTORY

e event was established in 1994 by Terri and Steven Chamberlin, Pomfret natives and owners of Ridgeline Farm.

— Kevin Rice, fire chief of Pomfret-Teago Volunteer Fire Department

“I feel great that I can give this to the community,” says Terri, event coordinator and 31-year member of the re department and former assistant chief. She grew up on the Harvey Farm with ox pulling as part of her family history. “My dad and my grandfather used oxen and steers for wood pulling and sugaring. My grandfather, Guy Lamson, taught me about ox pulling and I’ve continued with oxen agility competitions for the past 36 years,” she says. Steve learned from his grandfather and competes in ox pulling. Kevin explains that ox pulls have been in existence for over 100 years. “When I grew up in Pomfret, there were quite

a few farms around town using oxen for farming. I remember my neighbor pulling—it goes back many generations— and competitions started way back to get people together. Today, most pulls are found at county fairs, but local people and farmers have kept it alive here for 30 years,” he says.

COMING TOGETHER FOR A GOOD TIME

e pull is a process of elimination where teams of two oxen pull a load of concrete blocks a certain distance with weights continually added to see which one carries the heaviest load. Ribbons and cash

Tim Patten of Springfield, New Hampshire, drives Barry Wheeler’s team in the 3,200-pound class with the winning load of 6,300 pounds on the boat.

prizes are awarded in four classes. Some competitors travel from as far as Maine. “It’s a friendly competition, but sometimes cutthroat,” says Terri. “People get excited when the team is pulling, cheering them on and clapping. People pick a pair they want to win and some travel around to competitions because they love it. It’s about getting together and having a good time.”

While the pull is the main draw, the chicken is the prizewinner of the day. Kevin, along with Alex Tsouknakis, owner of Woodstock Pizza Chef, work together to slow-roast more than 100 whole chickens, slathered with special seasoning, over two wood- red rotisseries. “ ere’s nothing like it. e meat has a smoky wood avor and it falls o the bone,” says Kevin. A complete chicken meal comes with buns homemade by Alice Lamson, Terri’s mother; potato salad; corn; a beverage; and a brownie. Also, hot dogs, Alice’s homemade old-fashioned donuts, and other beverages are available for

From top: Pomfret-Teago Fire Department’s signature wood-roasted chickens are almost ready. Tammy Allen from Weathersfield, Vermont, awaits with her team to compete in the cart class.

“It’s a fundraiser that helps the local re department get items we can’t get otherwise and it brings the community together.”

— Terri Chamberlin, owner of Ridgeline Farm

purchase. “ e food is made by the re department members, their signi cant others, and their children. It brings us as a department together to work as a family. We have a great time,” says Terri, whose father, Neil Lamson, sister-inlaw, Christina Chamberlin, and her boyfriend, Jim Morgan, o er assistance along with Todd and Lisa Burrell of Prosper Valley Services.

e Pomfret Pull is a day to remember. “Come and get a taste of old Vermont and support your volunteer re department, have some great food, meet some great people, and watch some incredible teams of farmers and oxen. It brings a lot of folks together and we get to talk about the re department. It’s an overall fantastic atmosphere for such a worthy cause,”

says Kevin. Terri adds, “It’s a fundraiser that helps the local re department get items we can’t get otherwise and it brings the community together. Plus, Saksadena Six is a beautiful place—the brook, the mountains. One day one of my friends and I walked up onto the boardwalk and stood in awe looking at the event. It was breathtaking to see the people, the animals, and everything going on during this friendly, relaxed, enjoyable day.” For more information, visit facebook.com/ PTVFDVT.

Clockwise from top: Brian Patten of Springfield, New Hampshire, hooks to the load of 4,200 pounds with his team. Terri Chamberlin of South Pomfret, Vermont, and her team await the results of the cart class. Pomfret-Teago fireman Tom Gubbins.

Unique Shopping, Dining, and Services

Woodstock History Center

Museum, Research Facility & Gardens

26 Elm Street

Woodstock, VT (802) 457-1822

www.woodstockhistorycenter.org

Tours Wed–Sat, 11am–4pm Research by appointment

Splendid Bakes

4 e Green

e Yankee Bookshop

12 Central Street

Woodstock, VT (802) 457-2411

www.yankeebookshop.com @yankeebookshop

Stay at Jimmy’s

45 Pleasant Street

Frameworks Studio of Woodstock

63 Pleasant Street Barn

Woodstock, VT (802) 356-5235

Open Tue–Sat

Celebrating 16 years!

37 Central Clothiers

Woodstock, VT (781) 267-5015

www.splendidbakesbybanks.com

Mon–Sat 11am–5pm

Woodstock Recreation Center

54 River Street

Woodstock, VT (802) 457-1502

www.woodstockrec.com

Woodstock, VT (802) 299-1061

www.stayatjimmys.com

Hours: Check in 3pm / Checkout 11am

37 Central Street Woodstock, VT e Ivy Edit

35 South Main Street Hanover, NH

@37centralclothiers

@the_ivy_edit

Clover Gi Shop

10 Elm Street

Woodstock, VT (802) 457-2527

@clovergi shop

Gi s–Home Decor–Apothecary

506 On e River Inn

1653 West Woodstock Road

1653 West Woodstock Road

Woodstock, VT (802) 457-5000

www.ontheriverwoodstock.com

Woodstock, VT (802) 457-5000

www.ontheriverwoodstock.com

e Woodstocker Bed & Breakfast

61 River Street

Woodstock, VT (802) 457-3896

www. eWoodstockerBnB.com

Woody’s Mercantile Home, Gi , Fun

7 Central Street

Woodstock, VT (802) 457-1600

www.woodysmercantile.com @woodysmercantile

e Prince and e Pauper

24 Elm Street

Woodstock, VT (802) 457-1818

www.princeandpauper.com

Cheers to our 50th year!

Mon Vert Cafe

28 Central Street

Woodstock, VT (802) 457-7143

www.monvertcafe.com

Unicorn

15 Central Street

Woodstock, VT (802) 457-2480 www.unicornvt.com

NT Ferro Jewelers

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

Mon–Sat 10am–4:30pm Closed Sun

Splendid Chaos

58 Pleasant Street

Woodstock, VT (802) 457-7084

www.splendidchaosvt.com Open Tue–Sat

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

Au Comptoir

Village Bar

4 Mechanic Street

Woodstock, VT (802) 299-5435

www.aucomptoirvt.com Wed–Mon 3pm–10pm

e Vermont Horse Country Store

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

www.vermonthorsecountry.com

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

e Village Inn of Woodstock & e Vic Tavern

“We’re the pink one!”

41 Pleasant Street

Woodstock, VT (802) 457-1255

www.villageinnofwoodstock.com

Mon, Tue, u, Fri, Sat 5–8pm

Red Wagon Toy Co.

41 Central Street

Woodstock, VT (802) 457-9300

www.redwagontoy.com @redwagontoyco

Deirdre Donnelly ~ jewelry inspired by Irish symbols

5 e Green Woodstock, VT

Text: (802) 230-7705 www.deirdredonnelly.com

Soulfully Good Café

67 Central Street

Woodstock, VT (802) 457-7395

Soulfullygood.com

FH Gillingham & Sons

16 Elm Street

Woodstock, VT (802) 457-2100

www.gillinghams.com

Mon–Sat 8:30am–5pm Sun 10am–4pm

Evans Paintings Studio & Gallery

65 Central Street

Woodstock, VT (802) 457-4956

www.chipevansprints.com www.chipevanspaintings.com

Collective– e Art of Cra

47 Central Street

Woodstock, VT (802) 457-1298

www.collective-theartofcra .com

Mon–Sat 10am–5pm Sun 11am–4pm

Woodstock Wheels E-bike Rental Service

54 River Street

Woodstock, VT (802) 281-9012

www.woodstockwheels.com

woodstockwheelsvt@gmail.com

R.T. Home

43 Central Street

Woodstock, VT (802) 457-5700

Mon–Sat 10am–5pm Sun 12–4pm

Pizza Chef Route 4

Woodstock, VT (802) 457-1444

Sun– u 11am–9pm Fri & Sat 11am–10pm

Woodstock Consignment

448 Woodstock Road Woodstock, VT (802) 299-1767 www.woodstockconsignment.com Sun–Fri 11am–4pm

Woodstock Scoops

Maple Creemees

Locally made Ice Cream, Shakes, Sundaes & More! 20 Central Street Woodstock, VT woodstockscoops.com

Barnard Inn Restaurant

Prix Fixe & A La Carte Menus

Private Catering, Weddings & Events 5518 Vermont Route 12 Barnard, VT (802) 234-9961 www.barnardinn.com

Instagram–barnardinnrestaurant

Vermont Eclectic Company

12B Central Street Woodstock, VT (802) 281-0885 www.vteclectic.com Tue–Sat 10am–5pm Sun 11am–4pm

Sleep Woodstock Motel

Woodstock’s Unexpected Motel

4324 W Woodstock Road, Woodstock, VT (802) 332-6336

www.sleepwoodstock.com reservations@sleepwoodstock.com

Slow Down and Savor the Experience at Sugarbush Farm

Enjoy cheese, maple, and more

By Mary Gow

Photography by Lynn Bohannon

n the wooded Maple Path, through a stand of mature Acer saccharum, a young couple strolling hand in hand pauses to read a little interpretive sign explaining how to tap a maple tree and collect sap to boil into syrup. Nearby, by the trailhead, a preschooler swings on the swing set—his grandparents as delighted as he is. At the other end of the trail, a family explores the sugarhouse with its massive stainless-steel evaporator and displays on maple sugaring. In the Tasting Room in the 1860s farmhouse, the hub of Sugarbush Farm in Woodstock, visitors sample cheeses, comparing aged sharp cheddar with creamier jack cheddar, tangy Mountain Blue, and others, and then shop in the farm store.

Opposite: Summer splendor at Sugarbush Farm.

Clockwise from top: Entrance to the Maple Path. Betsy with granddaughters Sierra (le t) and Liz. Bottled syrup is ready to be purchased and taken home in the 1860s farm store. Eight-ounce bars of smoked cheese wait to be packaged by hand.

“ is is one of those stops you make where you don’t have to move 100 miles per hour. You’re on vacation. You should enjoy yourself,” says Liz Luce, who, with her sister Sierra, has been answering visitors’ questions about the goats—Nibbles, Kibbles, and Peanut Butter. Liz and Sierra are in the fourth generation of their family operating Sugarbush Farm.

AN AUTHENTIC WORKING FARM

Sugarbush Farm is now in its 80th year in the Ayres/Luce family. At this working farm, the Luces produce maple syrup from nearly 10,000 taps on their trees, age and hand package their signature cheeses (about 100,000 to 120,000 pounds each year), and have a small herd of beef cattle. Beyond producing highquality products, the Luce family shares this authentic Vermont farm experience with visitors.

With its farm store, trails, resident goats and horses, educational experiences and materials, and low-key picnic and play spaces, even a sublime woods chapel for quiet contemplation, it’s a place to experience the Vermont working landscape.

At the end of a dirt road—all three routes there eventually go to dirt— Sugarbush Farm is a destination. With its farm store, trails, resident goats and horses, educational experiences and materials, and low-key picnic and play spaces, even a sublime woods chapel for quiet contemplation, it’s a place to experience the Vermont working landscape. e exploring, sampling, goat patting, and other activities are free—the only cost is what visitors choose to buy in the farm store.

“We have lots of long conversations

with people and not just about cheese,” says Betsy Luce, who was a toddler when her parents, Jack and Marion Ayres, bought this 500-plus acre farm and aged farmhouse without indoor plumbing in 1945. Betsy has worked here all her life, so far, only recently cutting back a bit as her granddaughters Liz and Sierra take on more responsibilities.

IT STARTED WITH CHEESE

Sugarbush Farm’s acclaimed cheese business launched shortly after the Ayres’ move to Woodstock. Jack, who had Ver-

Visitors can browse a wide array of items in the farm store.

mont roots but lived in New York in his early years, yearned to get back to the land. He aimed to be a dairy farmer, but soon redirected to cheese. Tourism was expanding in post-World War II Vermont. Roadside gift shops sold a variety of Vermont products to travelling tourists. Vermont cheese was popular, but not very portable. As Betsy explains, cheese was sold at that time in big round wheels, with pieces chopped o into wedges. Jack recognized potential in making cheese more user friendly. His innovation was to work with existing cheese producers, purchasing fresh cheese from them and then aging and packaging it at Sugarbush Farm. Instead of irregular wedges, he devised cutting it into convenientsized bars, wrapping each one in foil, then dipping it in food-grade wax. ree layers of wax make each bar of cheese airtight, and, with the foil and colored wax, very attractive. His further innovation was the design of the bars—each one is approximately one-and-a-half

inches wide by one-and-a-half inches thick, the bars varying in length for different weights: four ounces, eight ounces, and more. When sliced from the end, each slice is perfectly proportioned to sit on a cracker.

Sugarbush Farm was soon delivering cheese to gift shops, eventually all around the state. With an initial foray into mail order using Marion’s Christmas card list, they developed a robust mail-order business. Jack sent Sugarbush Farm cheeses to food editors, and word spread around the country. Betsy recalls trips to New York City and television appearances talking about their cheese.

Beyond mail order, they added a website and online ordering in the 1990s.

Clockwise from top le t: Carol and Je work at hand-waxing cheeses. A handmade sign greets guests. Visitors enjoy free samples of cheese and syrup. One of the many animals to say hello to. Signs for the entrance to the sugarhouse.

ese days, from online and phone orders, Sugarbush Farms ships hundreds of boxes a day during their busy pre-holiday season, including many to customers who have been with them for decades.

MOVING ON TO MAPLE

When Betsy married dairy farmer Larry Luce, cows came back to the farm—a herd of Jerseys. Besides establishing the farm’s dairy herd, Larry reignited Sugarbush Farm maple production, rst in the old sugarhouse on the farm, then building a new one in the 1980s. Betsy and Larry’s sons Je and Ralph, the third generation of the family, now head the maple production. e Luces combine traditional ways and state-of-the-art equipment. Much of their land is forested, providing abundant rewood. With this ready fuel, the evaporator that boils the sap is wood red. eir evaporator itself is a spi y, e cient, stainless-steel model. eir reverse-osmosis system removes water from the sap, reducing the time and fuel in boiling.

From late February into April, visitors

can see the maple process in person. e rest of the year, the sugarhouse is also open, but for self-guided tours. A video and lots of displays illuminate the sugarmaking process and labor.

SAMPLE, SHOP, AND SAVOR

In the farmhouse, the tasting room and farm store are open year-round, except for a few holidays. Visitors sample maple syrup and learn about its different grades and sample some of the farm’s 14 varieties of cheese. Depending on the day, samples may include their award-winning naturally smoked cheese, cheddars from a light low fat to four-year-old sharps, and avors including tangy horseradish. Visitors may also see the cheese wrapping and dipping process in action. e Luces and their employees are knowledgeable and sincerely interested in sharing information about their products and the farm with visitors. e store is well stocked with Sugarbush Farm fare and products from other small businesses—heavenly maple shortbread cookies, Vermont sausage, and handmade ornaments among them. Sugarbush Farm invites a slower pace and an opportunity to savor the

Betsy enjoys chatting with visitors in the store, which was formerly her living room.

pastoral landscape. An informal picnic area overlooks pastures with a view to Mount Ascutney. Two big retired Belgian horses, Spud and Ben, practically pose for pictures. A walking trail meanders along pastures and in the woods. Posted at di erent spots around the farm are small informative signs—not QR codes, but real signs—to read and learn about birds, snowfall, history of the farm, and more.

“People can come here and learn something about Vermont farming, maple syrup, and cheeses: this is what it takes to make an eight-year-old cheddar, sap comes out of the tree like water and has to be boiled down,” says Liz. “And people really enjoy the sanctity of the view.”

SUGARBUSH FARM

591 Sugarbush Farm Road Woodstock, VT

(800) 281-1757

sugarbushfarm.com

Top: A welcome sign displays some of the history of the farm.

Above: Sierra wraps bars of smoked cheese in foil.

SummerSippingTips

From the Woodstock Inn & Resort

By

Burdick |

Corey

Photos Courtesy of the Woodstock Inn & Resort

Summer is finally upon us, and that means taking some time to relax with friends, family, or solo with a cocktail or alcohol-free option in hand. Whether you’re thinking of doing some entertaining or want to go enjoy an outdoor space and have someone create a delicious beverage for you, the following recipes and tips from Food and Beverage Supervisor and Chief Mixologist Zachary Steinhart, who oversees the Woodstock Inn & Resort’s beverage program, have you covered.

Zachary Steinhart shakes up a tasty cocktail in Kelly Way Gardens.

“A colorful, tasty, and great-smelling garnish goes a long way. Guests enjoy the smell of the drink before tasting, which makes their mouth water before they even take their first sip.”

— Zachary Steinhart, Woodstock Inn & Resort

Zachary has been working at the Woodstock Inn & Resort for more than four years and has been a bartender and bar manager for the past 15 years. He is originally from New Jersey, where he managed and bartended for restaurants and bars including the Cloverleaf Tavern (one of New Jersey’s premier craft beer bars). He has also managed the Wobbly Barn Steakhouse and Nightclub in Killington, Vermont.

Zachary shares that his passion for mixology began when he realized he loved hosting friends and family for parties. “My great-aunt lived across the street from my parents’ house where I grew up, so whenever they had their famous pool parties I would always o er to set up the bar and pick up ingredients. I would see what was for dinner and use fruits or vegetables for garnishes or juices for mixers. I really love to make a memory!”

TIPS FOR SETTING UP

If you’re getting ready to host a summer soiree, whether it be a small backyard gathering or something larger like a graduation party, Zachary’s top tip is to focus on quality ingredients. e higher the caliber, the better the drink will taste. If possible, source items fresh from your own garden then the cocktail or zero-proof beverage will “become more than a drink—it will be an experience,” Zachary says.

At the Woodstock Inn & Resort, the team often uses citrus and fresh ingredients from their Kelly Way Gardens in their

Above: The Red Rooster Bar at the Woodstock Inn & Resort. Below: Great drinks and great friends are always a recipe for joy.

cocktails. Zachary notes, “Whether for a garnish or avor in your drink, simple things like freshly picked mint, basil, or blueberries bring your drink to the next level. ese ingredients are top of the list to have on hand—and easy to grow at home, too. An edible ower is another great way to take your cocktail up a notch. We love bachelor’s buttons (corn owers), violets, and nasturtiums, they’re all easy to grow in Vermont—and we have a beautiful variety in our ower beds at Kelly Way Gardens.”

His next tip involves premixing or batching ingredients to make the bar speedier, especially when there are a lot of guests. “If you do premix, just make sure it’s kept refrigerated as needed and shake before pouring,” Zachary stresses.

Finally, as the colors pop all around us during summer in Vermont, so too should your drinks. Zachary says, “a colorful, tasty, and great-smelling garnish goes a long way. Guests enjoy the smell of the drink before tasting, which makes their mouth water before they even take their rst sip.”

Entertain with Festive Recipes

All recipes are written by Zachary Steinhart with the exception of the Watermelon Fresca, which is from the resort’s Executive Chef and Director of Food and Beverage Matthew McClure. It was served at Taste of Woodstock last year and was a big hit.

Quality matters when it comes to liquor, too. At the Woodstock Inn & Resort, the team prioritizes serving Vermont-made spirits such as Barr Hill, Vermont Spirits, and Smugglers’ Notch. ey’ve even added their own infused liquor to their menus. Zachary’s favorites include their rye whiskey infused with ginger, cinnamon rum that they used for their own eggnog this winter, and tequila and vodka infused with padron peppers from Kelly Way Gardens. When they do need to go outside of the state for liquor, their focus is always on quality.

The Sunset

1 oz Vermont Cassis

1 oz Pom juice

2 dashes orange bitters

Prosecco

Garnish: orange wheel

Fill a wine glass with ice, add the Vermont Cassis, Pom juice, and orange bitters. Gently pour in Prosecco to top the drink and create the sunset within your glass. Garnish with an orange wheel to add the sun to your sunset. We recommend a gentle stir just before your first sip.

The Botanical

2 oz Barr Hill gin

½ oz Bauchant orange liqueur

½ oz Lillet Blanc

½ oz lemon juice

Splash soda water

Garnish: edible flower

Fill a pint glass with ice, add the Barr Hill gin, Bauchant orange liqueur, Lillet Blanc, and lemon juice. Stir and strain into a martini glass. Add a splash of soda water on top and garnish with an edible flower.

Preparing the bar in the Red Barns at Kelly Way Gardens.

Great attention to detail makes Zachary Steinhart’s drinks exceptional!

COCKTAIL

COCKTAIL

Paloma

Shrub Tea

1 oz Blake Hill Preserves Ginger & Turmeric Shrub Mix

Freshly brewed iced tea

Honey (optional)

Garnish: lemon wedge

MAKES ABOUT 4 CUPS

1½ oz Casa Noble Blanco tequila

½ oz Casamigos Mezcal tequila

2½ oz Paloma Mixer (½ oz agave, 1 oz lime juice, 1 oz grapefruit juice)

Lime wedge

Maldon sea salt

Fill a shaker with ice and add the two types of tequila and the Paloma Mixer. Rim your rocks glass with the Malden salt by running the lime wedge around the rim and dipping the glass into the salt. Shake the drink mixture and pour into the rocks glass. Garnish with the fresh lime wedge.

Fill a pint glass with ice, pour in the Shrub Mix, and top with iced tea. Stir well or shake and garnish with a lemon wedge. Add honey as an allnatural sweetener if needed.

Watermelon Fresca

24 fresh mint leaves (removed from stem)

ALCOHOL-FREE DRINK

4 cups watermelon, cut into small cubes (approximately ½ a small watermelon)

½ cup water

½ cup sugar

1 lime, zest and juice

Garnish: lime wedges and fresh mint sprigs

Put mint leaves, watermelon, water, sugar, lime zest, and lime juice into a blender. Blend on high until all ingredients are well blended. Give your fresca a taste and add more lime or mint as needed. To serve, pour over ice and garnish with a sprig of fresh mint and lime wedge.

COCKTAIL

A GROWING TREND

Choosing an alcohol-free option when going out used to mean a juice, soda, or iced tea, but as the trend has grown in popularity, the o erings at retailers, restaurants, and bars have exploded. e Woodstock Inn & Resort is no exception. Zachary notes, “Spirit-free wines, beers, and even liquors are a large market and important to have as an option for guests who want to join in without the buzz. For those who want a fruity drink with no ABV, there are fun ways to add new avors to their cups. Our Shrub Tea (see recipe on page 60) is a vinegary mix that admittedly isn’t for everyone, but many love it. Small-batch switchels and kombuchas are growing in popularity, even a simple freshly avored homemade soda or tonic water makes a di erence. ere are lots of ways to make tasty drinks sans alcohol—it’s all about personal preference.”

However, if you’re thinking you might want to have someone else do the work for you since it’s summer after all, you can pop into the Woodstock Inn & Resort and the drinks featured in this article will be available on the menus in the Red Rooster and Richardson’s Tavern throughout the summer season, in addition to other fresh favorites. Zachary adds, “If we have all the ingredients, we happily can mix up any of your favorites, even if the drink is no longer on the menu.”

e resort’s outdoor lawn spaces, including Kelly Way Gardens, are the perfect places to enjoy any of their libations and alcohol-free refreshments during the summer. If you’re seeking some shade and relief from the summer sun, Richardson’s Courtyard is a perfect spot as well as the porches overlooking the South Garden (back lawn).

WOODSTOCK INN & RESORT

14 The Green Woodstock, VT (800) 448-7900

woodstockinn.com

Shop, Dine, and Explore Quechee this Summer

Whisper Hill Bath and Body

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

Open daily 11am–4:30pm Closed Wed

The Sweet Spot Candy Shoppe

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

7 days a week 10am–5pm

TRAIL BREAK taps + tacos

New location *Now Open*!

5945 Woodstock Road Quechee, VT

www.trailbreakvt.com

Booking taco truck parties for 2024 & 2025

Strong House Spa

Discover Red Light Therapy

694 Main Street Quechee, VT (802) 295-1718

www.stronghousespa.com Gift Certificates Online

Vermont Antique Mall

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

www.vermontantiquemall.com

Open daily 10am–5pm Free Parking

Shepard Interior Selections

115 Town Line Road Route 4 Quechee, VT

For appointments call (802) 457-1116 or email Eleanor@shepardvt.com

Val’s Hair Trends

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

Mon & Tue 9:30am–7:30pm Wed & Thu 9:30am–5pm By appointment Instagram @vals.hair.trends

The Vermont Spot

Quechee Gorge Village Route 4

Quechee, VT (802) 281-6274

Open daily 9:30am–5:30pm

Quechee General Store

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

www.quecheegeneralstore.com

Open Daily 10am–5pm Free Parking

Public House Pub

Route 4

Quechee, VT (802) 295-8500

www.publichousevt.com

Always Serving Quality Food, Drink, and Fun

FB: PublicHouseVT

Vermont Snack Shack

130 Quechee Gorge Village Drive Quechee, VT (802) 280-4188

Facebook @ snacktimeisshacktime

Instagram @ vermont_snack_shack

Align Inn Vermont

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

www.aligninnvermont.com reservations@aligninn.com

Dr. Randy Schaetzke, DC, DIBAK

Wholistic Health Services of Vermont

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

www.doctorrandy.com

The Quechee Inn at Marshland Farm Restaurant and Tavern 1119 Quechee Main Street Quechee, VT (802) 295-3133 www.quecheeinn.com

Foley Brothers Beer Garden

20 Quechee Gorge Village Drive Quechee, VT (802) 281-6769

www.foleybrothersbrewing.com/Quechee

Quechee Cuts

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

Mon 9am–2pm Tue, Wed 9am–4pm Thu 10am–6pm, Fri 9am–4pm Sat 9am–12pm

Quechee Pizza Chef & Mini Golf

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

quecheepizzachef.com Sun–Thu 11am–8pm Fri & Sat 11am–9pm Instagram @ gethoppy802

Quechee Home

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

Open daily 10am–5pm

Home Décor from Candles to Crystal

Furnish your home or find the perfect gi t at 121 Home

By E. Senteio

Photography by Lynn Bohannon

“When customers come into 121 Home, they get excited,” says store manager Paris Hughes. She credits store owner Cara Kettenbach for her “incredible job of renovating and merchandising.” Cara never intended to become a retailer but knew she wanted to own property in Woodstock. When Woodstock Pharmacy—on Central Street since 1853—closed its doors, she says, “We bought the card and gift side of the building. It took about a year to renovate.”

Both Paris and Cara are relatively recent transplants to Vermont. Paris lives in the heart of Woodstock; Cara is still o cially a Massachusetts resident. But ve years ago, she purchased a home three miles from her store. “When I bought my home, there wasn’t anywhere downtown to get

Le t: Cara (le t) and Paris.

Below: A collection of vases.

William Yeoward crystal is displayed on a custom table.

The entry table at 121 Home holds an array of home decor choices.

the things I sell,” Cara says. Although she had no retail experience, in June 2023—to ll what she saw as a gap— Cara opened 121 Home.

Since the 21 Central Street address was similar to her horse breeding farm in Massachusetts, Broad elds 121, she thought naming it 121 Home “kept it in the family.” She laughs, “although it sometimes confuses delivery people.”

WHAT’S SO EXCITING?

“I feel like everyone who comes into our store nds something they like,” says Cara. e shelves and oors are stocked with home décor, furnishings, and gift items from local, national, and international artists and vendors. You’ll nd linens from France, bedding from Italy,

“stunning” lace owers on velvet from Woodstock, and candles from Belgium. “We have a woodworker from Vermont, local artists for paintings and photographs, and a potter who makes dishware speci cally for our store. We have two jewelry craftspeople—one local, one out west.”

Cara caters to a diverse clientele, including longtime residents, tourists, and students. Custom orders make it possible to tailor to various budgets. “While we display our 100 percent down- lled coil sofa with higher grade fabric to show what we can do, they are not the only things we o er.”

Paris explains, “Our displays are creating stories within the store.” ey help customers envision what’s possible and how to make it happen within their budgets. You’ll see seating areas with end tables topped with candles in all sizes and scents, couches sprinkled with decorative pillows, kitchen tables with linen, outdoor lanterns and planters, and shelves stocked with stu ed alpacas.

Both Cara and Paris laugh about the alpacas. “ ey’re made of ethically sourced alpaca fur and are incredibly soft,” says Cara. “ ey are one of our bestselling items.”

Above: A display of Rewined candles and other items.

Right: Etched cutting boards from Selbrae House.

BUT THERE’S MORE . . .

From ever-changing displays in the window to the small gallery of fabrics and rug swatches to the shelves lled with wedding and birthday gifts, Cara says, “Anything to do with the home we can help you with. I want customers to have a place in Woodstock to grab a runner, order a sofa, pick out glassware, or decorate a holiday table. Customers come in and spend $5 or furnish their whole house. We sell lots of everyday dishes and silverware to locals and visitors. Sofas and candles are big sellers. When I bought my home, I would have to go to West Lebanon or Hanover in New Hampshire to shop for these items.”

“Another thing I wanted to accomplish with the store,” says Cara, “was to let customers know they can have a farmhouse and still elevate it. You don’t

“When customers come through the door, they always comment on how beautiful or fun the store is. It makes me feel good—like we’re doing something right.”

— Paris Hughes, store manager

have to make it rustic. A beautiful farm table with a piece of crystal in the center, styled with simple but elegant dishes and ne linens, elevates the look.” 121 Home has a wide assortment of crystal to t your home, style, and budget. “We sell a lot of beautiful William Yeoward crystal and have other wonderful crystal lines.”

LOOKING AHEAD

Cara plans to open 121 Home’s bridal registry in July, and online shopping will be available in September. Eventually she might open another location, but she’s unsure where. “Right now, the store and concept are doing well catering to many di erent types of customers.” She acknowledges that’s because she’s lucky to be in Woodstock.

121 Home has been open for slightly less than a year but already has repeat customers. “It’s just really fun working with the public,” says Cara. “I like doing the custom orders to work with people one on one. But I also like helping every customer nd the right thing.”

“When customers come through the door,” says Paris, “they always comment on how beautiful or fun the store is. It makes me feel good—like we’re doing something right.”

121 HOME 21 Central Street Woodstock, VT (802) 432-3164 121home.com

Below, from le t: Alpacas are one of the store's most popular items. A swivel chair from Lee Industries.

Westward Ho!

A taste of traveling by covered wagon

Story and photography by Lisa Ballard

Summertime is prime time for packing up the car or RV and taking a life-list road trip. Maybe you’ve dreamed of driving from coast to coast, but imagine if there were no paved roads, rest stops, campgrounds, hotels, or restaurants. Today, a journey from Woodstock, Vermont, to Woodstock, Oregon, is far di erent than 150 years ago. For starters, you would likely travel by covered wagon.

THE RIG

e covered wagon is arguably America’s rst RV. ese so-called “prairie schooners,” because their white canvas tops looked like sails from afar, were the camping vehicles of the Wild West, propelled by horses, oxen, or mules instead of gas or diesel engines, which weren’t invented yet. An overland wagon typically measured from 12 feet to 14 feet long and contained all the comforts of a home,

including food, cooking supplies, clothing, furniture . . . everything one might need on a marathon camping trip. However, instead of a life-list trip, it was more like a lifechanging trip.

ough we often use the terms “covered wagon” and “Conestoga wagon” synonymously, in fact, a Conestoga wagon is only one type of covered wagon and not the wagon used by pioneering families who settled the American West. It was too big and heavy. e Conestoga wagon was developed in the mid 1800s. It was used to transport freight mainly in Pennsylvania, Maryland, Ohio, and Virginia. It had broad wheels and curved oors to keep contents from shifting, and canvas stretched over wooden hoops to protect goods and agricultural products from the elements. It took four to six draft horses to pull a Conestoga wagon, which could cover 12 to 14 miles per day. At the outbreak of the Civil War, the manufacture of

THE RIDE

Conestoga wagons ceased, just before the heyday of the western wagon trains. e settlers and gold seekers heading west used at, light farm wagons but took a cue from the Conestoga wagon using similar canvas-covered hoops. Oxen most commonly pulled these “prairie schooners,” though horses and mules were also used.

While traveling through Casper, Wyoming, I had an opportunity to spend part of a day traveling a portion of the famous Oregon Trail, one of primary overland routes during the Wild West era, in a covered wagon. ough I’ve watched my share of western movies and spent a portion of each summer driving around the West sampling various elements of western history and culture, getting a taste of wagon train life was one of my all-time favorite steps back in time.

e outing was through Historic Trails West, an out tter based near Casper that takes visitors on one-hour to multiday treks on the Oregon, California,

Mormon, and Pony Express trails, which were all one route through Casper. ( ey didn’t split until farther west at South Pass, Wyoming.) e proprietor, Morris Carter, doubled as the guide and wagon driver. Dressed in authentic buckskins, Morris was a pioneering spirit who missed the 1800s. In fact, he had traveled the entire Oregon Trail in a covered wagon in 1993, a journey that took six months and six days. What’s more, the guy was a living encyclopedia on 19th century wagon treks.

“ ese are Percherons,” said Morris, motioning toward the two massive draft horses hitched to the wagon behind him. “ ey’re 18 hands, big fellows because

Clockwise from above: A covered wagon similar to what the settlers in the 1800s used gives visitors near Casper, Wyoming, a taste of traveling across the Wild West. Morris Carter, owner of Historic Trails West, talks to passengers. A modern-day teepee next to the latter day Oregon Trail.

they need to drag 2,000 pounds of wagon and its contents. ey’re originally from France, but we call them the American horse because they were the horse of choice for folks heading West, who took everything they needed to make the journey and then do their trade when they got there. e food alone weighed 400 pounds!”

Percherons, which weigh up to 2,600 pounds, made Clydesdales, about 1,800 pounds, look like ponies. ey knew their job, and stood docilly, waiting for Morris to give the command to start moving.

“ e women wanted a house when they got there, so they brought beds, bureaus, and other household items, but most of it got set out at South Pass, as the animals wore out,” continued Morris.

South Pass, Wyoming, 185 miles west of Casper, was about halfway from the

Strong Percherons were the horse of choice for pioneers heading West.

This view of Red Butte from inside a covered wagon was rarely seen as most pioneers walked beside their wagon.

start of the Oregon Trail in Missouri to the Paci c Ocean. It was hard to imagine such strong-looking animals getting tired, but given the daunting distance and rough terrain, any living creature would eventually fatigue, no matter how tough it was.

THE ROUTE

Morris led me and several other curious visitors to the back of the wagon, which dropped down to allow us to get on board. e wagon didn’t have much inside, just a wooden bench along both sides. We each found a spot as Morris climbed onto the front of the wagon.

BY THE NUMBERS

400,000

Number of pioneers who headed west on the Oregon Trail.

2,500

Pounds of food, ammunition, supplies, furniture, and personal items loaded onto a typical covered wagon at the start of the journey.

2,000

Miles of jolting, rough trail that pioneers drove their wagons to reach the Pacific Ocean at Oregon City (Portland) from Independence, Missouri, if they made the entire journey.

100

Average number of covered wagons in a wagon train. Now that’s a convoy!

12

Average number of miles a covered wagon traveled in a day crossing the prairie.

6

Width of the average covered wagon, in feet. They were 12 feet long.

5

Months of supplies loaded into a wagon for the journey west, though it o ten took much longer.

With a “haw,” the horses jolted into motion. e wagon made a broad turn, then headed across the prairie following the North Platte River, which cut through the plain like a silver ribbon about a quarter-mile to our left.

We followed a dirt road, which I assumed had formed from the repetition of the Wild West Tour. Turns out, the wagon was retracing the path the pioneers had actually taken, as well as the early mountain men and prospectors, Native Americans, and even the dinosaurs before them. According to Morris, every living thing needs water, and the river bottoms were rich in natural foods and typically provided the easiest passage. As I con-

From top: Serving up Wild West fare postcovered wagon ride. Pork and beans, beef, and a baked potato was served pioneer style. Cooking with Dutch ovens was a common way to prepare food on the trail.

templated the eons of travelers who has passed this way, I spotted an innocuous marker a few yards to our left. It said, “Oregon Trail.” We were really on it!

“If you had headed west as a woman, you wouldn’t ride inside it like this,” said Morris, turning to me as we bounced along. “ e women walked to the right of the wagon. e men walked on the left with the farm animals. From the old western movies, most people think Indians and bandits were the biggest threat to the wagon trains, but it was really the wagon itself.

e women picked up bu alo chips to use as rewood and put them in the ‘cow belly’ sack under the wagon. ere were so many bu alo that sometimes a wagon train had to wait two days for them to clear out of the way.”

“How did you cross a river without a bridge?” I asked, changing the subject.

“ ey took the wheels o and made a boat out of the wagon box, which was painted with oil to weatherproof it, but it wasn’t waterproof,” replied Morris.

“By the time they got here, the North Platte was usually at ood stage. Stu got wet.” I imagined how heavy the soggy wagon would be after a river crossing. No wonder the horses got tired.

“During the winter, the temperature might drop to minus-40 degrees with a 40-mile-per-hour wind,” rambled Morris as we rumbled along. “ ey didn’t circle the wagons to make a camp at night. at’s Hollywood. ey used the wagons to make a corral for

Bison were plentiful on the prairie during the heyday of the "prairie schooner."

their animals, with the last wagon as a gate. Whoa . . .”

Morris stopped the horses to let us step onto the tall grass for a moment.

e scenery wasn’t totally wild. A ranch house lay between us and the river, and power lines stretched along a low ridge that we had loosely followed, but when we looked to the west, prairie rolled into mountains that appeared unaltered by mankind. It was likely the same view that pioneers had ogled in the 1800s.

“ at’s Red Butte,” said Morris, pointing at the most prominent peak in the distance. “It was a landmark that the wagon trains aimed for. e next chance for water was a full day past that. Actually, most people died on the trail because they drank water next to their horses or by a dead bu alo. ey called it ‘mountain fever,’ though it wasn’t from one virus or parasite. ey didn’t know. ey eventually gured out to boil water after not getting sick after drinking tea or co ee.”

We got back in the wagon, which Morris turned in a big swooping circle to head back to where we started. When we arrived, a chuckwagon meal was ready for us, prepared in heavy cast-iron Dutch ovens over an open re. We ate on metal plates and drank from metal mugs, like the pioneers used. e next morning, as I headed west on a smooth highway, I felt a little soft in my cushy car seat. e men and women who settled the American West were certainly tough and determined. ey paved the way for you and me on what was a truly epic road trip.

Red Butte, an important landmark on this part of the Oregon Trail, was a warning that water would be scarce for a day.

Summer Desserts

Around the picnic table or on the go

By Susan Nye

It’s summertime and life couldn’t be better. It is a time to relax and reconnect with friends and family for good fun . . . and good food. We gather at lakeside cottages and mountain cabins. Days are spent hiking, biking, swimming, and sailing. e farmers’ market is a favorite destination as is the backyard hammock. Evenings are lled with cookouts, star gazing, skinny dipping, and lazing around re pits.

From burgers on the grill to lobster, beautiful salads and that special cocktail, everyone has their summer favorites. Especially when it comes to desserts. Summer desserts fall into a few categories— nostalgic, fresh and fruity, and grab and go. e season is short; be sure to indulge in all your favorites!

From Nana’s Recipe Box

Bring a little old-time sweetness to the table with the kinds of desserts your mother or grandmother used to bake.

Blueberry Pie

MAKES A 9-INCH PIE | SERVES 8

Double Crust Flaky Pastry

1 quart fresh blueberries, washed and drained

3 Tbsp cornstarch

1⁄4-1⁄2 cup sugar

1⁄4cup brown sugar

1⁄2tsp cinnamon

1⁄2tsp ginger

Pinch nutmeg

Grated zest of 1 lemon

11⁄2 Tbsp butter, cut into small pieces

1Make and chill the flaky pastry dough.

2Preheat the oven to 375°. Put the berries in a large bowl, add the cornstarch, sugars, cinnamon, ginger, nutmeg, and lemon zest and gently toss to combine.

3Place a round of pastry dough on a lightly floured surface and roll it out to about 12 inches in diameter. Working carefully, fit the dough into a 9-inch pie plate.

4Pour the berries into the pastry shell and dot with butter.

5Roll out the second piece of dough and place it over the filling. Press the edges together and trim, leaving a 1-inch overhang. Roll and crimp the edge to seal. Cut a few vents in the top of the pie.

6Place the pie on a baking sheet and bake at 375° for 45 to 50 minutes or until the filling is bubbly and the crust is golden. Check it a ter 30 minutes, if the crust is getting too brown too quickly, cover the edges with aluminum foil.

7Cool for 30 minutes or more and serve warm or at room temperature with vanilla ice cream.

Double Crust Flaky Pastry

21⁄2 cups all-purpose flour

2 tsp sugar

1 tsp salt

10 Tbsp cold butter, cut into small pieces

6 Tbsp cold solid vegetable shortening, cut into small pieces

4–6 Tbsp ice water

1Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and shortening and process until the mixture resembles coarse meal. Sprinkle with ice water, 1 to 2 tablespoons at a time, and process until the dough comes together in a ball.

2Flatten into two disks. Wrap each disk of dough in parchment paper or plastic wrap and refrigerate until firm, at least one hour.

Fresh and Fruity

From the first stalks of rhubarb to strawberries, blueberries, raspberries, and finally peaches, there is nothing like local summer fruit for delicious taste and texture.

Fresh Strawberries with Creamy Lime Custard

SERVES 8

Lime curd, store bought or homemade

4 oz cream cheese, at room temperature

3 Tbsp Cointreau (optional)

½cup very cold heavy cream

2 lb fresh strawberries, hulled and halved or quartered

Brown sugar to taste (optional)

1Make the lime curd and refrigerate until cold.

2Put the cream cheese and 2 tablespoons Cointreau in a bowl and beat with an electric mixer until flu y. With the mixer running, slowly add the lime curd in large dollops, incorporating each spoonful before adding another.

3Clean the beaters and beat the heavy cream with the electric mixer until so t peaks form. Fold the whipped cream into the cream cheese and lime curd mixture. Cover and refrigerate the custard for several hours.

4To serve: put the berries in a bowl, add 1 tablespoon Cointreau and brown sugar to taste. Spoon the berries into dessert or wine glasses, add a generous dollop of Creamy Lime Custard and serve.

Later in the summer, enjoy Creamy Lime Custard with raspberries, blueberries, and/or peaches.

Lime Curd

MAKES ABOUT 1 CUP

Zest of 2 limes

4 large egg yolks

1⁄3cup freshly squeezed lime juice (about 6 limes)

½cup sugar

Pinch salt

1⁄4cup (½ stick) butter, cold, cut into small pieces

1Create an ice bath by filling an oversized bowl halfway with ice and water. Put half of the lime zest in a bowl and set aside.

2Put the yolks, remaining zest, lime juice, sugar, and salt in a small saucepan and whisk until smooth. Set over low heat and cook, stirring constantly, until the curd registers 170° on a candy thermometer.

3Remove the pan from heat and, 1 piece at a time, whisk in the butter until smooth. Pass the curd through a fine-mesh sieve into the bowl with the lime zest. Set the bowl in the ice bath and stirring frequently, let cool. Cover and refrigerate until well chilled, at least 1 hour.

Can be made ahead and kept covered in the refrigerator for up to 2 days.

Grab-and-Go Treats

A ternoon snack or a ter dinner, everyone likes a good brownie.

Peanut Butter Brownies

MAKES 24 BROWNIES

2¼ cups flour

1 tsp baking soda

1 tsp salt

1 cup peanut butter

1⁄2cup (1 stick) butter at room temperature

3⁄4cup brown sugar

2 eggs

1 tsp vanilla

12 oz semisweet or milk chocolate chips

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

2Put the flour, baking soda, and salt in a bowl and whisk to combine.

3With an electric mixer, beat the peanut butter, butter, and sugar on medium-high speed until creamy. Add the eggs and vanilla and beat until smooth.

4Reduce the mixer speed to low, slowly add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

5Spread the batter evenly in the prepared pan. Bake the brownies at 350° until the edges begin to pull away from sides of the pan and a toothpick inserted into the center comes out with just a few moist crumbs attached, about 20 minutes.

6Cool in the pan, cut, and serve.

Stephanie Grace Ceramics

Mad River Green Shopping Center

101 Mad River Green Waits eld, VT

www.stephaniegraceceramics.com @stephaniegraceceramics.com

Artisans’ Gallery

20 Bridge Street Waits eld, VT (802) 496-6256 www.vtartisansgallery.com

Art in the Village

270 Main Street

Warren, VT

(802) 496-5605

Wed–Mon 10am–4pm, Closed Tue

Addison West Goods for Home + Life Home • Gi • Kitchen • Books • Interiors

5275 Main Street (Route 100) Waits eld, VT

Open 7 days a week (802) 528-7980

www.theaddisonwest.com @theaddisonwest

Inklings Children’s Books

106 Mad River Green Waits eld, VT (802) 496-7280 @inklingschildrensbooks

It’s Happening in e Mad River Valley

Product ink Tank

Vermont Based Natural Fiber Clothing Brand

102 Mad River Green Waits eld, VT (802) 498-3266

www.ProductTT.com IG @product_think_tank

Salt & Sand Studios

Glassblowing Classes

3955 VT Route 100 Warren, VT (802) 583-2559

www.saltandsandstudios.com

110 Mad River Green Waits eld, VT (802) 496-6055

www.vtcollection.com @vt.collection

Someday Boutique

40 Bridge Street Waits eld, VT (802) 496-9946

Mon–Sat 11am–5pm Sun 11am–3pm Closed Tue e Collection

A Great Place to Visit

Sojourns In Nature

Fine Art Nature Gallery

In the green trailer at the Waits eld Farmers Market Waits eld, VT www.SojournsInNature.com

Sat 9am–1pm, Mid May–Mid October

Sojourns In Nature prints take you there!

Whippletree Designs

104 Mad River Green

Waits eld, VT (802) 496-9694

www.whippletreedesigns.com @whippletreedesigns Celebrating 10 years!

e Mad Rover

Lifestyle Outdoor Apparel

5523 Main Street

Waits eld, VT (802) 496-2500

www.themadrover.com @themadrovervt

Waits eld Pottery

Featuring Ulrike Tessmer and Alexi high 4366 Main Street, Unit 1 Waits eld, VT (802) 496-7155 www.waits eldpottery.com www.alexihigh.com

Waits eld Farmers Market

Mad River Green, Route 100 Waits eld, VT www.waits eldfarmersmarket.com @waits eldfarmersmarket Sat 9am–1pm

Mad River Massage

Customized Massage erapy 5677 Main Street

Waits eld, VT (802) 496-5638

www.madrivermassage.com

Moosewalk Studios & Gallery

Fine Art and Photography

200 Orion Road Warren, VT (802) 583-2224

www.moosewalkstudios.com

Mad River Valley Arts

5031 Main Street, Unit 2 Waits eld, VT (802) 496-6682

www.madrivervalleyarts.org Tue–Sat 1–5pm

Fisher Photo + Gallery

Fine Art Customized to Your Home Decor and Lifestyle

182 Mad River Green Waits eld, VT (802) 777-5665 (LOOK) www.b sherphoto.com o ce@b sherphoto.com Call for an appointment

Barrie

HAPPENINGS SUMMER 2024

JUNE 16

Historic Baseball Game on Father’s Day

Step up to the plate for a friendly, action-packed game of historic baseball. Following rules from 1860, the game will be played on a field beyond the pastures with wood shaving baselines, canvas bases filled with straw, along with a metal pitcher’s plate and home plate. Players will use ash bat reproductions and follow the tradition of playing barehanded. Billings Farm & Museum, 2pm billingsfarm.org

THROUGH JUNE 23

Portraits of Resilience: Farming in a Changing Climate

Billings Farm & Museum

billingsfarm.org

THROUGH DECEMBER 1

Exhibit: Zorawar Sidhu & Rob Swainston

Hall Art Foundation

hallartfoundation.org

THROUGH DECEMBER 1

Exhibit: Barbara Kruger

Hall Art Foundation

hallartfoundation.org

Celebrate Father’s Day at Billings Farm!

Zorawar Sidhu and Rob Swainston

July 4, 2020-2021

Multicolor woodblock print on paper; Edition 2/5

57.5 x 45.25 in (146.1 x 114.9 cm)

Hall Collection

© the artists

July 4: Protesters and supporters of the monument to Confederate Civil War

General Robert E. Lee in Richmond, Virginia, before its removal together with a view of Mount Rushmore where Donald Trump delivers a speech.

PENTANGLE ARTS

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

THROUGH JULY 26

End of the Line: The Women of Standing Rock

A group of indigenous women risk their lives to stop the Dakota Access oil pipeline construction that desecrated their ancient burial and prayer sites and threatens their land, water, and very existence. In the process, they must face the personal costs of leadership, even as their own lives and identities are transformed by one of the great political and cultural events of the early 21st century. Free virtual screening.

JULY 5

VSO Summer Festival Tour: Symphony of Stars

Bring your picnic and relax under balmy summer skies with Vermont Symphony Orchestra! Saskadena Six, 6:30pm

JULY 22–27

Performing Arts Camp Town Hall Theatre, 9:30am–4pm; final performance July 27, 2pm

THROUGH SEPTEMBER 26

Feast & Field Music Series

Fable Farm barnarts.org

THROUGH DECEMBER 1

Exhibit: Ed Ruscha, Works on Paper Hall Art Foundation hallartfoundation.org

THROUGH DECEMBER 1

Exhibit: Sherrie Levine Hall Art Foundation hallartfoundation.org

THROUGH 2025

Exhibit: The Wonder Room Woodstock History Center woodstockhistorycenter.org

JUNE, TUESDAYS

Needlepoint

Get-Togethers

Norman Williams Public Library, 10am normanwilliams.org

JUNE, TUESDAYS

Play Chess & Backgammon!

Norman Williams Public Library, 5pm normanwilliams.org

JUNE, JULY, AUGUST, TUESDAYS

Baby Story Time

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

JUNE, JULY, AUGUST, THURSDAYS

Toddler Story Time

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

JUNE, JULY, AUGUST, THURSDAYS

Knitters Meet-up on the Mezzanine Norman Williams Public Library, 2pm normanwilliams.org

JUNE 12

Pre-K Story Time:

Goat’s Coat by Tom Percival & Christine Pym

Billings Farm & Museum, 9:30am billingsfarm.org

JUNE, JULY, AUGUST, THURSDAYS

Play Bridge at Norman Williams! Norman Williams Public Library, 2pm normanwilliams.org

JUNE, JULY, AUGUST, FRIDAYS

Qigong with Gerry Sandweiss–Online

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

JUNE 11, JULY 9, AUGUST 13

What’s on Your Nightstand? The Not-a-Book-Club Book Club

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

JUNE 11, JULY 9, AUGUST 13

Recite! Poetry Sharing Evening

Norman Williams Public Library, 5:30pm normanwilliams.org

JUNE 13, 17

Poetry Group

Norman Williams Public Library, 4pm normanwilliams.org

JUNE 15

Juan Nieves & Legado Orquestra Artistree, 7pm artistreevt.org

JUNE 16

Cra ts with Critters VINS, 5pm vinsweb.org

JUNE 16

Historic Baseball Game on Father’s Day

Billings Farm & Museum, 2pm billingsfarm.org

JUNE 20

Bangles and Beads Workshop Artistree, 3:30pm artistreevt.org

JUNE 21–22

Rare & Vintage Book Sale

Norman Williams Public Library, 10am–4pm normanwilliams.org

JUNE 21–22

Woodstock Poetry Festival

North Chapel, 1pm sundogpoetry.org/woodstock-poetryfestival

JUNE 21–30

Macbeth

BarnArts Outdoor Summer Theater barnarts.org

JUNE 26, JULY 24, AUGUST 28

Read Between the Lines–Fiction Discussion Group

Norman Williams Public Library, 4pm normanwilliams.org

JUNE 30

AI-Powered Creativity: ChatGPT for Artists and Creators Artistree, 2pm artistreevt.org

JUNE 29–SEPTEMBER 2

Exhibit: A Vermont Quilt Sampler

Billings Farm & Museum billingsfarm.org

JULY 4

4th on the Farm

Billings Farm & Museum billingsfarm.org

JULY 7, AUGUST 4

Yoga Nidra Artistree, 6:30pm artistreevt.org

JULY 13

Moth Ball VINS, 8pm vinsweb.org

JULY 13

Felted Adventure Bag Workshop Artistree, 9am artistreevt.org

JULY 13–14

Plein Air Summer Workshop Artistree, 9am artistreevt.org

JULY 20

Raising Poultry for Meat with Tim and Emily Fox of Highlow Farm

Billings Farm & Museum, 10am billingsfarm.org

JULY 26

Movie Night at the Grange Theatre: JAWS

The Grange Theatre, 7pm artistreevt.org

AUGUST–SEPTEMBER

Sunflower House

Billings Farm & Museum billingsfarm.org

AUGUST 1

Shabby Chic Wooden Earrings Artistree, 6pm artistreevt.org

AUGUST 2–4

High School Musical Barnard Town Hall barnarts.org

AUGUST 4

Antique Tractor Day

Billings Farm & Museum billingsfarm.org

HAPPENINGS

AUGUST 4

Sequencing: A New Approach to Painting

Artistree, 1pm artistreevt.org

AUGUST 4

Creative Decoupage

Artistree, 3pm artistreevt.org

AUGUST 7

Literary Pairs–Book Discussion Group

Norman Williams Public Library, 1pm normanwilliams.org

AUGUST 10

14th Annual Taste of Woodstock

Woodstock Village woodstockvt.com

AUGUST 10

An Introduction to Encaustics: Working with Hot Wax Artistree, 9am artistreevt.org

AUGUST 17

Garden Day

Billings Farm & Museum billingsfarm.org

AUGUST 17

Natural Dyeing Workshop: Exploring Local Flora for Vibrant Colors

Artistree, 9am artistreevt.org

AUGUST 17

Bat Bonanza VINS, 7:30pm vinsweb.org

AUGUST 24

Barnard Street Dance

Barnard Town Hall barnarts.org

ADVERTISERS INDEX

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 867-9339 or email rcfrisch1@comcast.net.

121 Home.................................................................7

37 Central Clothiers.........................................46

506 on the River Inn.......................................46

AV Innovations....................................................27

Addison West...................................................... 78

Align Inn Vermont............................................ 63

Anichini..................................................................15

ArborScape...........................................................77

Art in the Village............................................... 78

Artisans’ Gallery................................................ 78

Au Comptoir........................................................ 47

Barnard Inn Restaurant................................ 49

Barrie Fisher Photo + Gallery..................... 79

Bethel Mills......................................................... 39

Billings Farm & Museum................................61

Brown Furniture.................................................21

Carolyn Egeli Fine Art........................................3

Clover Gi t Shop................................................46

Collective–The Art of Cra t...........................48

Crown Point Select........................................... 11

Deirdre Donnelly..............................................48

Donald J. Neely–Hanover

Orthodontics................................................... 23

Dr. Randy Schaetzke, DC, DIBAK................. 63

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

Ennis Construction.......................................... 43

Evans Paintings Studio & Gallery.............48

FH Gillingham & Sons....................................48

First Impressions Salon & Spa...................86

Focus–A Vermont Gallery...............................6

Foley Brothers Beer Garden........................ 63

Fore U Golf........................................................... 49

Frameworks Studio of Woodstock...........46

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

Gilberte Interiors..............................................25

Got It Covered Upholstery.............................9

Green Mountain Fireplace Specialties...83

Hall Art Foundation.........................................60

Hartford Chamber of Commerce...............31

Hillside Builders...............................................28

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

In Harmony, LLC................................................ 23

Inklings Children’s Books............................. 78

Jackson House Inn........................................... 39

Jake’s Quechee Market...................................61

Je Wilmot Painting & Wallpapering......84

Kendal at Hanover...........................................85

Lake Morey Resort.............................................4

LaValley Building Supply..............................35

Mad River Massage.......................................... 79

Quechee Cuts..................................................... 63

Quechee General Store................................. 62

Quechee Home, Porch & Closet................ 63

Quechee Pizza Chef......................................... 63

R.T. Home..............................................................48

Real Broker, LLC....................................................2

Red Wagon Toy Co............................................48

Salt & Sand Studios........................................ 78

Shaker Hill Granite...........................................73

Shepard Interior Selections........................ 62

Simple Energy.................................................... 34

Sleep Woodstock Motel................................. 49

Snyder Donegan Real Estate Group ..............................................Inside

Sojourns

Soulfully

Moosewalk Studios & Gallery.................... 79 Mt. Ascutney Hospital.............................28, 84

NT Ferro Estate & Custom Jewelers ..................................................................55, 73, 47

New England School for the Arts..............72

Ottauquechee Pharmacy...............................27

Ottauquechee Yacht Club............................ 49

Pentangle Arts....................................................17

Pizza Chef............................................................. 49

Product Think Tank.......................................... 78

Public House Pub............................................. 63

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

GET CONNECTED

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

HERE’S HOW!

Email Bob Frisch at rcfrisch1@comcast.net, or call Bob at (603) 867-9339. Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an a uent and educated audience.

SUBSCRIBE

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LAST GLANCE

Deep summer is when laziness finds respectability.

— Sam Keen