Woodstock Magazine - Winter 2020 by Mountain View Publishing

W O O D S T O C K M A G A Z I N E W I N T E R 2 0 2 0 – 2 0 2 1

W I N T E R 2 0 2 0– 2 0 2 1

Snowshoe Challenge The Face Race at Suicide Six

Marsh-BillingsRockefeller’s America the Beautiful Quarter Gift Ideas Galore at Woody’s Mercantile

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CONTENTS

30 30 A Race Up The Face A Store for Our Times 42

by Mark Aiken Suicide Six’s snowshoe challenge.

by Stephen D’Agostino Woody’s Mercantile can help you expertly feather your nest.

50 National Historical Park

Marsh-Billings-Rockefeller

by Anne Richter Arnold America the Beautiful quarter celebrates the next generation of stewardship.

On the cover: The Face Race at Suicide Six. Photo by Herb Swanson.

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CONTENTS

61 66

36 In Every Issue

Departments

13 Editorâ&#x20AC;&#x2122;s Note 14 Contributors 16 Online Exclusives &

18 Everyday Essentials

61 Seasonal Foods

by Susan Nye

22 Around & About

Gifts from the kitchen.

by Lisa Ballard

73 Happenings

28 Family Fun

The middle-aged ski bum.

Business Directory

79 Advertisers Index 80 Last Glance

Tips for healthy living.

by Cassie Horner

Make it special.

66 Great Outdoors

36 Wine Watch

by Corey Burdick

Favorite picks for the season.

Shop, Support & Enjoy Quechee This Winter

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Unique Shopping, Dining & Services In & Around Woodstock, Vermont

Mountain View Publishing, LLC 135 Lyme Road, Hanover, NH 03755 (603) 643-1830

mountainviewpublishing.com

Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

Kristy Erickson Creative Director

Ellen Klempner-Beguin Art Director

Brad Wuorinen Ad Design

Cathy Meyer Web Design

Locable Inbound Marketing Manager

Erin Frisch Advertising

Bob Frisch

KEEP US POSTED. Woodstock Magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing .com. Advertising inquiries may be made by email to rcfrisch1@comcast .net. Woodstock Magazine is published quarterly by Mountain View Publishing, LLC ÂŠ2020/2021. All rights reserved. Reproduction in whole or part is strictly prohibited. Woodstock Magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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E D I TO R ’ S N OT E

JACK ROWELL

A Joyful Season While collectively we had been hoping the coronavirus would have run its course by now, the fact is it’s still here with us for the winter—and who knows for how much longer. We may be weary of the ordeal, but we still need to social distance and wear face coverings to keep ourselves and those we encounter safe. Hang in there! And although we may not be able to attend large holiday gatherings, we can cherish smaller celebrations with our families and friends. In this issue we’re sharing some ideas to help make this season special. Clay Hillgrove at Woodstock Beverage guides us in choosing some festive holiday wines, and store mixologist Stephanie Barnard suggests some delicious cocktails made with locally produced spirits (page 36). Maple martinis, anyone? The most meaningful gifts are made with love, and Susan Nye has cooked up some great food choices for giving (page 61). Who wouldn’t be delighted to receive a jar of rosemary cashews or a tin of almond brittle? Store owner Suzi Curtis has packed hundreds of unique gift ideas into Woody’s Mercantile (page 42), so stop by to find the perfect item for anyone on your shopping list. Then go home and wrap your purchases with our options for creating beautiful packages (page 28). For those of you who live for this time of year to get outdoors and enjoy winter sports, consider tackling The Face Race at Suicide Six (page 30). Dust off those snowshoes and head out for a fun-filled event. Prefer skiing? Then you’re sure to get a kick out of Lisa Ballard’s tale of how she became a middle-aged ski bum (page 66). Of great local interest is the story of the Marsh-Billings-Rockefeller America the Beautiful quarter from the US Mint, which celebrates the park’s long history of conservation and the next generation of stewardship (page 50). What a wonderful and fitting tribute to this outstanding landmark in our midst! The staff and I wish you and your loved ones a joyful, peaceful holiday season—no matter which holiday you observe—and a healthy new year. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

like us www.mountainviewpublishing.com/facebook W I N T E R 2020–2021

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C O N T R I B U TO R S

Mark is a freelance writer from Richmond, Vermont. He teaches skiing at Stowe and trains for marathons with his wife. With his wife, he is involved in another grueling and never-ending endurance sport: parenting.

Mark Aiken

Anne is a freelance writer living in New Hampshire. She writes for several magazines, nonprofit organizations, and businesses as well as the Portsmouth Herald. Her passion is traveling, exploring historic and cultural sites, and trying local food and wine.

Anne Richter Arnold

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

Stephen D’Agostino

Susan lives in New London and writes for magazines throughout New England. Over the last 11 years, she has shared the stories of hundreds of people, places, and events. You can find many of them on her award-winning blog at www.susannye.wordpress.com.

Susan Nye

Herb has been making photographs for over 25 years, and his work in journalism has taken him around the world. His portfolio is wide-ranging, capturing moments in sports, the arts, and international events. He lives in Vermont and continues to freelance for newspapers including the Boston Globe and The New York Times, and magazines including Smithsonian.

Herb Swanson

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WOODSTOCKMAGAZINE.COM ONLINE EXCLUSIVES Find additional articles online at www.woodstockmagazine.com. Go to the home page and click on the “In This Issue” button under the calendar.

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ONLINE BUSINESS DIRECTORY Check out these local businesses in our directory. ANNEMARIE SCHMIDT EUROPEAN FACE AND BODY STUDIO ARTISTREE/PURPLE CRAYON PRODUCTIONS BENJAMIN F. EDWARDS & CO. BLOOD’S CATERING & PARTY RENTALS BRAESIDE LODGING BROWN’S AUTO & MARINE CALDWELL LAW

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HOUSE RESTAURANT NORTHERN MOTORSPORT LTD QUALITY INN QUECHEE RICHARD ELECTRIC RIVER ROAD VETERINARY CLINIC

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ROGER A. PHILLIPS, DMD

INTERNATIONAL REALTY GILBERTE INTERIORS GUARALDI AGENCY HANOVER EYECARE JEFF WILMOT PAINTING & WALLPAPERING, INC.

THE DORR MILL STORE THE GRANITE GROUP, THE ULTIMATE BATH STORE THE HANOVER INN AT DARTMOUTH COLLEGE TUCKERBOX

JUNCTION FRAME SHOP

VERMOD HOMES

KING ARTHUR BAKING COMPANY

WHITE RIVER FAMILY EYECARE

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OF COMMERCE WOODSTOCK INN & RESORT

For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. W I N T E R 2020–2021

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E V E RY DAY E S S E N T I A L S Tips for Healthy Living

Enjoy Winter Citrus

he fruit-growing season may be behind us in Vermont, but oranges, grapefruit, lemons, and limes are plentiful and flavorful at the market this time of year. Citrus fruits are packed with vitamin C and other antioxidants plus fiber, B vitamins, potassium, and folic acid. Keep the following tips in mind when choosing citrus: Oranges: Select oranges that are firm and heavy for their size. Lighter oranges have more skin and drier pulp, which means less juice. Avoid oranges that are bruised, soft, or puffy. Fruits that have green or brown (but not moldy) spots are likely just as juicy and flavorful as those with uniform color. Oranges will keep for two weeks at room temperature or longer in the refrigerator. Grapefruits: Choose grapefruits with thin, smooth, firm skins. They don’t have to be perfect, but avoid any that are soft, wrinkly, or have green on the skin. They’ll last for about a week at room temperature or two to three weeks under refrigeration. Lemons: When choosing a lemon, pay attention to its weight—the heavier the fruit, the thinner the skin and the more juice it contains. Surface marks don’t usually affect the fruit inside, but avoid shriveled or soft lemons. Lemons will last for about two weeks on the countertop or up to six weeks in the fridge. Limes: Like lemons and oranges, limes should be heavy for their size. Purple or brown spots indicate decay. Limes will stay fresh at room temperature for about a week. They’ll keep in the fridge for up to two weeks—after that they’ll begin to lose their flavor.

Get Your Vitamin D Level Checked

ou already know that vitamin D is critical for bone health, and evidence continues to grow supporting its role in strengthening muscles, balancing blood sugar, supporting heart and brain health, reducing the risk of some cancers, and even warding off depression. Recent research indicates that, compared to people with sufficient levels of vitamin D (a blood level of 25-hydroxyvitamin D of at least 30 ng/mL), those who are deficient in vitamin D (a level of less than 20 ng/mL) have a 54 percent higher positivity rate for the coronavirus that causes COVID-19. To achieve a sufficient blood level of vitamin D, the Endocrine Society guidelines recommend adults receive 1,000 to 1,500 IU of vitamin D3 daily. Requirements for adults who are obese may be higher. Talk to your doctor about getting your vitamin D level tested and if you’re deficient, what dosage is right for you.

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Ease Heartburn Naturally

ommon drugs called proton pump inhibitors (PPIs) relieve heartburn symptoms, but they may also increase the risk of type 2 diabetes. An analysis of more than 200,000 health care professionals found that regular use of common over-thecounter heartburn drugs (including Prilosec, Prevacid, and Nexium) was associated with a 24 percent increased risk of developing type 2 diabetes—and the longer people used the drugs, the higher their odds of developing diabetes. To relieve heartburn naturally or avoid it altogether, Harvard Women’s Health Watch recommends the following tips: 1. Eat slowly and sparingly. 2. Avoid foods that are likely to trigger acid reflux, like tomatoes, onions, coffee, spicy foods, and fatty foods. 3. Avoid carbonated beverages. 4. Sit up after eating—gravity helps keep acid in the stomach where it belongs. 5. Maintain a healthy weight.

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E V E RY DAY E S S E N T I A L S

Wash Those Masks!

omemade cloth face masks made from T-shirt material expel invisible cotton fibers into the air as people talk, cough, or breathe—underscoring the importance of washing them after every use, researchers say. There’s no evidence that these fibers carry infectious viral particles, and experts stress that everyone should continue to wear masks. But they do note that we should wash our masks after each wearing—if they’re going to release fibers into the air, they should be as clean as possible.

Got Sciatica? PT Can Help

or people with sciatica, which refers to pain that radiates along the sciatic nerve running from the lower back through the hip and down the back of the leg, it’s ideal to start physical therapy sooner rather than later, according to a new study. Although some patients worry that physical activity will worsen the pain, experts say that the opposite is true. According to physical therapist and study author Julie Fritz, people with sciatica should remain active, and starting physical therapy soon after a sciatica diagnosis could speed recovery. While every case is different and in some cases it’s safer to hold off on PT, new findings show the value of staying physically active in a controlled way. If you have a bulging disc that’s causing sciatica, Ottauquechee Physical Therapy, Upper Valley Rehab, and the Ottauquechee Health Center can offer expert advice on how to get you on the road to recovery.

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The Many Benefits of Creativity

id you start baking your own bread in 2020? Maybe you learned to paint or play the guitar. If you took up a new hobby during quarantine, there’s a good chance it did more for you than simply bust your boredom. “The process of being creative does a whole bunch of good things for us” physically and mentally, says professor of educational psychology James C. Kaufman. According to Kaufman, who has written extensively about creativity, there are many reasons why a stimulating hobby can be helpful. The first is pretty simple: it’s fun. When we’re focused on a fun activity, “we’re not thinking about any negative thoughts or fears or worries,” says Kaufman. Some activities, like writing in a journal, help us organize our thoughts and free up space in our brain. Hobbies we enjoy can also lower blood pressure and heart rate, boost our mood, reduce stress levels, and improve cognitive health.

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A RO U N D & A B O U T By Cassie Horner

Sustainable Kitchen: Recipes and Inspiration for Plant-Based, Planet-Conscious Meals

Heather Wolfe.

Jaynie McCloskey.

he concept that what we eat matters continues to grow exponentially in the 21st century as people learn that it not only impacts individual health—physical, mental, and psychological—but also the health of the planet. Locals Heather Wolfe, a dietitian, and Jaynie McCloskey, a graphic designer, bring together their views on healthy eating in a new cookbook, Sustainable Kitchen: Recipes and Inspiration for Plant-Based, Planet-Conscious Meals. It is the kind of cookbook that lends itself to reading for information as well as for the recipes. The authors explore a philosophy of eating developed in connection with nutritional and environmental knowledge.

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“The book came out of a discernment circle of women at our church, Taftsville Chapel Mennonite Fellowship,” says Heather. “The circle is a Shaker idea and lets people ask open and honest questions. Creating a cookbook was Jaynie’s dream. Her passion to do it popped out during the circle. She had experienced profound healing by switching to a plant-based diet after a doctor suggested a plant-based diet and exercise to help relieve postpartum depression.” As a dietitian and heath coach at Dartmouth-Hitchcock, Heather had written a cookbook for an employee program. She also shares Jaynie’s beliefs in the health benefits of a plant-based diet. “Jaynie is a

photography and had the design contract. Heather says. “White sugar is eliminated vegetarian. I am a flexitarian, meaning I and replaced with local honey and maple Another key element of Sustainable eat plant-based at home but am flexible sugar. Recipes are designed to conserve Kitchen is that the recipes are simple in my diet when I am out with others,” energy, limit packaging and food waste, Heather says. “I am regularly developing and doable. Both Heather and Jaynie and use on-hand ingredients. We invite are moms with young children so they recipes and told Jaynie I had 80 recipes people back into their kitchens, ready to go if she wanted to to be mindful of how their food partner.” choices impact themselves, othHeather’s recipes are all “We want the book to be empowering. ers, and the world around them.” plant-based. She does extenWe are inviting others on a The book also offers recipes for sive homesteading and garcooks who want to try fromdening and brings her profestransformation journey into a scratch cooking their own staples sional credentials to the book healthier future through food.” such as tortillas, tahini, canned along with strong beliefs in tomatoes, and even butter. There sustainability and healing the — Heather Wolfe is information about how to comearth. Jaynie brings her perpost and how to take care of cast sonal experience with healing iron. “We want the book to be empowerthrough diet. “In the cookbook, we bring understand the need for a trustworthy ing,” says Heather. “We are inviting othtogether the healing of body and soul and source of easy recipes. “We know what ers on a transformation journey into a earth,” Heather says. “The timing for this kids like to eat,” Heather says. “The recihealthier future through food.” book couldn’t be better. Sustainability pes are user friendly, very local, and very and plant-based eating are trending.” in season but comprehensive. We want Sustainable Kitchen is available wher“We want the book to be a trusted reall the flavors of the globe to be repreever books are sold, including locally at sented.” For example, carrots rubbed the Yankee Bookshop, Farmhouse Potsource,” says Jaynie. Part of making this with spices and roasted take on a wontery, and Woodstock Farmers’ Market. happen involved extensive recipe testing derful caramelized taste. by both women and by a corps of testers across the country who vetted the recipes The cookbook introduces readers to Online Extra for everything from taste and clarity of the wide variety of plant-based proteins, Find delicious recipes directions to availability of ingredients going beyond beans and tofu to include from the book at www. tempeh, seitan, and lentils. “We expose in their areas. The book took more than woodstockmagazine.com. people to a breadth of wholesome foods,” two years to write. Jaynie did most of the W I N T E R 2020–2021

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Author Sarah Stewart Taylor.

New Series from a Local Author

n Sarah Stewart Taylor’s latest mystery, The Mountains Wild, the evocative landscape of Ireland plays a key role as Maggie D’Arcy, a Long Island homicide detective, returns to Ireland. Sarah, who lives in Hartland, has a strong connection to Ireland that started when she lived in Dublin during graduate school in the mid 1990s. “This book comes very much out of that experience,” she says. “I figured out how to write a book based in Ireland with the idea of an American woman who goes to find out what has happened to her beloved cousin. Maggie has become a homicide detective and returns home 23 years later because evidence has been found in her cousin Erin’s case.” Extensive research for the

book took Sarah on trips to the Wicklow Mountains where her character Erin had vanished. The Mountains Wild is the first in a series about Maggie D’Arcy. The second, A Distant Grave, will be out in June. It will take place partly in Long Island and partly in rural County Clare in Ireland.

“Crime fiction is a great way to explore characters under great pressure from a murder investigation. It is a genre that delves into important issues such as poverty, race, and issues with policing.”

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— Sarah Stewart Taylor

“It is amazing to me how quickly people pivoted (during COVID). Bookstores put together virtual events with Zoom. I have been to events virtually in Arizona, California, New York, Massachusetts, New Hampshire, and Vermont.”

“It is fun to be back in crime writing,” Sarah says. “This series combines my passions for Ireland and crime writing.” Her first crime series focused on Sweeney St. George, a young art historian with a specialty in gravestone and funerary art. Then, with young children, Sarah found that keeping up with the one-book-a-year schedule of a series difficult, so she changed direction with children’s books. “As the kids got older, I read to them a lot and rediscovered children’s literature and saw them develop as readers,” she says. “I wrote three books about the Expeditioners—three adventuresome kids—under the name S.S. Taylor. As they got older, I found I missed crime fiction.”

— Sarah Stewart Taylor Sarah’s attraction to that genre starts as a reader of mysteries. “I love how they grab you and engage you,” she says. “They make you a detective. Crime fiction is a great way to explore characters under great pressure from a murder investigation. It is a genre that delves into important issues such as poverty, race, and issues with policing.” In contrast to the focus on crime is Sarah’s at-home life in Hartland raising

sheep and chickens and growing blueberries. She reflects on how important books are during this pandemic. “I have been so grateful to independent bookstores. I hope people will continue to support them and our libraries,” she says. Her own experience of publicity for a new book during COVID has been wonderful. “It is amazing to me how quickly people pivoted,” she says. “Bookstores put together virtual events with Zoom. I have been to events virtually in Arizona, California, New York, Massachusetts, New Hampshire, and Vermont.” For more information about Sarah and her books, visit sarahstewart taylor.com.

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A RO U N D & A B O U T

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Medical Reserve Corps

ational disasters are woven into the fabric of our lives, whether they are weatherrelated, accidents, acts of terrorism, or public health emergencies like the current pandemic. Enter the Medical Reserve Corps, or MRC. MRC is a national volunteer program started soon after the attacks of 9/11. Vermont’s

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Emergency Preparedness Coordinator Derek Pitts explains that following the attacks, people began showing up and reaching out. “There was a tremendous response from doctors, nurses, and other health care professionals asking how they could help, even though they were not affiliated with a public hospital,” says Derek. “From that came the idea of

6 1 & 8: Volunteers practice skills at the MRC Training Summit. 2 & 7: Stop the Bleed training class. 3 & 4: Information booth at the Rutland State Fair. 5: 2019 MRC Training Summit. 6: MRC members at the CPR certification class.

MRC—to get people affiliated and linked into a response system before an emergency breaks.” Prospective volunteers can be medically or nonmedically trained. There is a need for both, and anyone over 18 can apply to join. Volunteers must pass a background check and complete core training that equips them to respond to public health emergencies for deployment. Since every emergency situation is unique but all have common elements for appropriate response, Derek says that volunteers build up their skills in nonemergency events connected to public health. For example, volunteers have been involved in urgent blooddrawing clinics in Bennington and supporting the contingency winter shelters

set up by the state for people who are homeless. An important part of MRC training for volunteers is “personal preparedness so you and your family are prepared before a disaster,” Derek says. This training helps volunteers develop a plan for the individual or family to react in a disaster situation. Other training includes psychological first aid/disaster mental health and understanding the Incident Command System used as the organizational structure in a disaster. In Vermont, MRC is comprised of nine units. The Woodstock area unit is bistate and includes people from towns in both Vermont and New Hampshire. “There is a lot of outreach in Vermont and across the United States,” says Derek. Some of

the local projects include supporting flu vaccine clinics and COVID-19 pop-up testing sites in Vermont communities and hospitals. Volunteers have also been part of tick awareness programs at state parks. MRC also provides public information for healthy eating and 802Quits (a program for people to quit tobacco use) and Stop the Bleed training. Participants attest to the personal rewards of being part of MRC, from helping others and connecting to fellow volunteers to having this as part of their resume. They build links within their communities and the greater region and nation. Anyone interested in volunteering and learning more about MRC can visit oncallforvt.org.

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FA M I LY F U N

Make It Special Present your gifts in creative ways

here is something extra special about givingÂŹ and receivingÂŹa gift that's beautifully wrapped with extra love and care. Simple embellishments will make your gifts more personalized and more festive. Tie a sprig of greenery and some berries in ribbon, use your holiday cookie cutters to trace out gift tags, or adorn your presents with little bells, pine cones, or ornaments. These thoughtful touches will inject more meaning into your gifts and make them almost too pretty to open.

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Photos are from the 2019 race. Due to COVID-19, safety precautions will be in place for this year's race and will be announced as the date nears.

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By Mark Aiken Photos by Herb Swanson

A Race Up The Face Suicide Six’s snowshoe challenge

uicide Six ski area holds its fourth annual Face Race on February 2, 2021. It’s an event where anyone—even the most chair-prone desk jockey—can, for a short time, channel their inner adventure athlete.

Consider this: a steep, sheer, and vertical black-diamond ski trail. Athletes don snowshoes and charge . . . up the slope. That’s right. The Face at Suicide Six is a precipitous route that only experts try to ski down. Going up is a different matter; on snowshoes, however, any ability level can make it so long as they are determined, patient . . . and comfortable being completely out of breath. “People sprint for the first hundred yards,” says Courtney Lowe, vice president of the Woodstock Inn, which owns Suicide Six. Then they hit the ascent. “The slowdown is immediate,” he chuckles.

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Competitors reach the top of The Face, then turn down Easy Mile—as the name implies, a much gentler trail—for the descent, a mile and a half in all. “It’s really a personal challenge,” says Courtney. “Can I make it up The Face?” Still, he is amazed at how quickly the fastest competitors complete the course. “The first year we couldn’t believe it when the winners came back in just 15 minutes,” he says. “The next year it was 14. Then 13.” The event, which benefits CHaD, the Children’s Hospital at DartmouthHitchcock, will be a bit different this year because of (you guessed it) the coronavirus pandemic and guidelines around public gatherings. Last year’s event attracted 70 competitors (“Our goal is 100,” says Courtney), but the state of Vermont does not yet allow gatherings of that number. According to Courtney, race organizers will wait until the event date nears before deciding what format the race will take. Whatever approach they

“People sprint for the first hundred yards,” says Courtney Lowe, vice president of the Woodstock Inn, which owns Suicide Six. Then they hit the ascent. “The slowdown is immediate,” he chuckles.

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choose will align with state and Vermont Ski Areas Association guidelines around health and safety for all. What we know: fresh air, challenging oneself physically and mentally, and accomplishing personal goals regardless of how long it takes, are physically and emotionally healthy endeavors. Meanwhile, Courtney stresses that organizers would call the event off if it seemed inadvisable or unwise from a health and safety perspective. Organizers have held other snowshoe events in the past, like scavenger hunts and food and drink tastings closer to the Woodstock Inn & Resort on the trails of Mount Peg. But for those looking to get outdoors in winter, to raise their heart rates, and for sheer bragging rights, look no farther. The Face Race is for you.

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donate. volunteer. make an impact. The pandemic has increased hardships for many. Your gift or your service will ensure that our neighbors can access important resources at a difficult time. You can help create a community where people find hope and discover possibility.

uppervalleyhaven.org/donate

Upper Valley Haven 713 Hartford Ave., White River Jct., VT 05001 • 802-295-6500 • UpperValleyHaven.org

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W I N E WATC H

Favorite Picks for the Season

Woodstock Beverage offers a wide selection By Corey Burdick

he days have slowly become shorter and the fiery red and orange leaves that dotted our landscape have given way to barren, sturdy trees ready to take on another Vermont winter. This shift in seasons is the perfect time to hunker down by the fire and get cozy. Luckily, Clay Hillgrove, owner of Woodstock Beverage, has some libations at the ready to accompany whatever your winter has in store. Although some local businesses have understandably been struggling during the time of COVID, Clay reports that at Woodstock Beverage, “Business is very good. We are constantly

upping the quality of all of our products in the store. Our wine selections are growing and Vermont craft beers are still a big part of our business.” On that note, here are Clay’s wine recommendations, followed by Stephanie Barnard’s holiday cocktail inspirations. According to Clay, Stephanie is the store’s “sales guru and mixologist.” TO GIVE OR TO KEEP?

K Vintners, created by the infamous Charles Smith, is a favorite producer of Clay’s. “Smith is the rock star of wine,” Clay says. “He is a legend of sorts. He has won winemaker of the year twice, once from Food & Wine maga-

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W I N E WATC H

Holiday Cocktails S

ometimes a cocktail is the perfect accompaniment to an appetizer, the main dish, or as an after-dinner libation by the woodstove. Stephanie Barnard from Woodstock Beverage offers some inspirational recipes. The store carries numerous spirits from Vermont distilleries, so you can easily make these cocktails a true locavore experience.

Maple Bourbon Manhattan 2 oz maple bourbon 1 oz maple liquor Dash of maple bitters Brandied cherries

Vermont Crème Coffee Maple or apple cider liquor Top off with coffee Sprinkle with brown sugar Top with whipped crème

Maple Martini 2 oz Vermont Vodka 1 oz maple liquor Maple sugar rim or maple drizzle in martini glass Shake and serve in a martini glass.

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zine and again from Wine Enthusiast.” Clay enjoys pairing Smith’s wines with roasted or grilled meats, and he particularly likes the Charles Smith Syrah ($59.99). This wine comes from Walla Walla, Washington, boasts 13.5 percent alcohol by volume, and has beautiful notes of plum, black olives, and white pepper. This is a limited-production wine with only 1,135 cases made. This syrah would also pair well with turkey, a holiday staple. Sesti Brunello di Montalcino ($99.99) is perfect for giving 2020 a sendoff— a splurge to be sure, but worth every penny. Sesti is a small family vineyard that was planted on the flanks of an old Italian castle in 1991. According to Clay, “Although the vines are younger, their roots pull terroir from the depths of ancient soils giving them deep flavors.” “Barnyard” is an aroma often used to describe this type of wine, but not so for the Sesti. The flavors evoke warm spices, ideal for pairing with roasted leg of lamb with cherry compote. As an added bonus, this Tuscan vineyard utilizes biodynamic practices.

Interestingly, Clay notes, “Customers have guided me to expand on the oldworld offerings of wine. They are looking for classic, lower alcohol wines.” Enter Capitol Fizz, hailing from the Illahe vineyard in Oregon’s Willamette Valley. “Capitol Fizz is just a fun, uncomplicated wine to enjoy with friends. Plus, they have really good videos,” Clay opined. Fizz is produced by Illahe vineyards, which practices organic as well as older farming styles. What does this mean? Grapes are hand harvested, then Percheron draft horses bring the harvested grapes to the winery. This classic method certainly reduces their carbon footprint, especially when combined with their solar-powered winery that works with a gravity feed system. This organic, dry, pink bubbly has 12 percent alcohol, tastes like sparkling raspberries, and is limited in production (only 925 cases made). At $19.99, pick up several bottles while you can! ABOUT THE BUSINESS

Clay Hillgrove took over Woodstock Beverage in June 2019 from Mike McCarthy, who had been the owner for 20 years. Clay’s background spans the gamut from farming to being an estate manager to bartending and buying for the Quechee Club, where he implemented the first-in-the-state private wine locker program. Clay has been working at Woodstock Beverage for four years. The store is open Tuesday through Saturday from 9am to 6pm. While in-store shopping is an option, they are also offering curbside service for those clients who would rather not shop directly. Please call the store and place your order with a credit card, and staff are happy to accommodate your needs. Woodstock Beverage 512 East Woodstock Road Woodstock, VT (802) 457-1326 www.woodstockbeverage.com

Online Extra Find more cocktail recipes at www.woodstockmagazine.com. W I N T E R 2020–2021

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Shop, Support & Enjoy Quechee this Winter

Radiant Wellness Massage

Public House Pub Public House Diner

Farmhouse Professional Building 176 Waterman Hill Road, Suite 3 Route 4 Quechee, VT (862) 205-1678 www.RadiantWellnessMassage.net

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Professional Therapy in a Tranquil Setting

Perfect Fur Daycare and Salon Quechee Gorge Village, Route 4 Quechee, VT (802) 369-2966 www.perfectfursalon.com Visit us on Facebook

Quality Inn

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Shepard Interior Selections

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

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

9295 East Woodstock Road Route 4 Quechee, VT

Open daily 10am–5pm

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

Massage Eminence

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

Quechee Gorge Village Route 4 Quechee, VT (802) 369-2153

Open daily 9am–6pm

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A Store for

Our Times

Woody’s Mercantile can help you expertly feather your nest By Stephen D’Agostino | Photos by Lynn Bohannon

n the day Suzi Curtis opened Woody’s Mercantile in Woodstock, she turned to her two daughters who were with her for the big day and said, “There isn’t one thing in this store that people need.” That may not sound like the best mindset for a new shop owner, but it is understandable. Woody’s Mercantile opened July 1, 2020. Fifteen days earlier, Vermont’s governor had extended the state of emergency declaration regarding COVID-19. Travel to Vermont was restricted, as were the number of people allowed in a retail establishment at one time. Clearly, it was not the best time to start a brand-new career in retail or open a store in a tourist town.

Above: Proprietor Suzi Curtis in her element. Opposite: Woody's maintains Woodstock's historic feel with a fresh take.

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Top: Holiday decor is in stock and always rotating. Above: A relaxed atmosphere blends with personalized service.

Or maybe, in some strange way, it was. “Since the opening,” Suzi says, “people have danced and squealed, saying how much fun it is to be in a store again.” As Suzi relates this story to me, she sits on a couch framed by a rack of pillows in intricately designed cases on one side and a table full of small, artfully arranged

home accents on the other. I sit on a chair opposite her. In between us, a table with books atop it provides a barrier that approximates six feet. Suzi starts the conversation by explaining the name of the store. One might guess it’s a play on the name of the town. It is not, though it is a happy coincidence. “The name comes from my dear friend, Woody Weider,” Suzi says. Suzi and Woody met 25 years ago through work. Both were sales representatives for sports apparel. “Woody was one of those people that everyone knew and everyone loved,” Suzi says. “He

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embodied the Vermont lifestyle. He did maple sugaring. Always in the outdoors. He was an incredible athlete.” Woody died three years ago. With the memory of her cherished friend in mind, Suzi dreamed up her foray into retail. “It was going to be a very different type of store than this,” Suzi says. “It would have honored the person Woody was.” Suzi envisioned the store as a sporting goods shop. She also had planned for the store to be in Hanover, New Hampshire, her hometown, noting, “I always wanted to have a little house in a village and walk to my little store.”

“Since the opening,” Suzi says, “people have danced and squealed, saying how much fun it is to be in a store again.” A CHANGE OF PLANS

Through 2019, things were progressing in that direction. The Dartmouth Bookstore had closed after more than 140 years in business. Suzi signed a lease on part of the vacated space with the expectations that she would move in by June of 2019. However, June came,

Seasonal items and gift ideas are in abundance.

and the space still wasn’t ready. Suzi realized she would likely miss the fall season and possibly the holiday season. She let go of her dream of having a store in the town where she lived. But not the dream of a store. In January, she noticed that the space housing Whippletree Yarn Shop

was for rent. Suzi jumped at the opportunity. She signed the lease and got busy. “I had hired someone to do the work,” Suzi says, noting that much needed to be done to turn a yarn shop into a mercantile. “Then, COVID hit, and all the work had to stop.” As soon as restrictions began to ease in May, Suzi got her crew into the space, and remodeling commenced. They installed new beadboard, reinforced the walls,

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A blend of cozy comfort and creative decorating items is always on display.

and removed cubbies, which were better suited to yarn than the products Woody’s would carry. Though she was going in a different direction than her area of expertise, she was not unprepared for Woody’s to be the store it is now. When Suzi was a sales rep for sporting apparel, she would scout out gift shops to see what they were carrying. She kept a spreadsheet of

She stocked the shelves with an eye to products that people might not find— or even search for—on the Internet. what she liked, telling herself, “If I ever owned a store like this, these would be the brands I want.” WOODY’S MERCANTILE OPENS

Woody’s Mercantile morphed into a modern lifestyle store. She stocked the shelves with an eye to products that

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people might not find—or even search for—on the Internet, ironically, a staple of our modern lifestyle. “Customers love to browse, shop with friends, and enjoy the experience of seeing selected items put together,” Suzi says. “This can’t be done on the Internet.” It wasn’t long before her core custom-

ers revealed themselves. “It’s the locals or the second homeowner who comes up to Woodstock frequently,” she says. “They come in to freshen up or get new pillows or candles,” an especially pertinent mission as it became apparent that our homes were going to take an even more central role in our lives. Not surprisingly, things that scream “Vermont” are in short supply at Woody’s Mercantile. That’s not to say Vermont or this region of the state are not represented. The products in the store echo a Woodstock sense of comfort and style. Woody’s Mercantile offers shoppers

the chance to take that aesthetic home, wherever home is. In some ways, a purchase at Woody’s is a souvenir. One thing about her displays and product choices that Suzi is proud of is that men enjoy browsing alongside their spouses or partners. “It is rewarding to see men walk around. It looks like they are enjoying themselves also.” BROWSING THE STORE

Though Woody’s Mercantile does not represent many of its namesake’s passions, it does represent one. Woody loved candy. The sweets in the shop are

Top: Woody's children's department catches the eye of kids and grown-ups alike. Above: Books are also a staple.

not just any candy, though. They are things you likely won’t find elsewhere. It’s not artisan; it’s not fussy. But it’s sweet, and it’s fun. The candy selection changes with the season, as does the whole store. Even while customers are browsing, Suzi might be rearranging things.

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Clockwise from above: Holiday ornaments, pet treats, and home decorating not only coexist, they also excite the senses.

For the foodie, there are dozens of flavored salts and cookbooks that run the gamut of cuisine but focus on comfort. If you like to entertain, you’ll find barware, colorful spoons, beautiful cloth napkins to freshen the table, and candles in various shapes, sizes, colors, and scents to freshen the air. Are you at home with cabin chic? There are blankets with a different take on plaid and pillows with outdoor scenes that you’d be hard-pressed to find elsewhere. Like stationery? It’s scattered artfully about the store. You’ll come across it after you’ve marveled at horseshoes adorned in colorful threading, jewelry, soaps, and lotions. Having a bad hair day? There’s a cap for that. Several, actually. Baseball hats with various tasteful nods to Vermont and New England greet shoppers in different places throughout the store. Dogs

Woody’s Mercantile will be full of gifts. Suzi is working with local craftspeople to make items that tastefully nod to the town. are in luck. A blue cabinet is full of treats and gifts their two-legged friends can fetch. Kids, too, are in for some fun, for Woody’s Mercantile has a carefully selected collection of games and toys to spark the imagination. Need something for the wall? Woody’s Mercantile features the fineart prints of Bradford resident Chris Mazzarella. His photography of farm animals and weathered homes is vibrant while whispering their inspiration. Like coffee table books? Then start browsing. Like the table those books

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are on? You may be in luck. Some of the antiques providing a home to merchandise are also for sale. GETTING INTO THE HOLIDAY SPIRIT

Over the fall, Christmas crept into Woody’s Mercantile. Early in the season, spotting the small ceramic tree nestled in a display required an expert eye. Tall, feathery trees and other seasonal touches became less shy as the season progressed. A Santa incense burner crafted in Germany, for example, greets shoppers from a perch by the

Woody's even offers a highly curated clothing assortment.

register—an upscale Elf on the Shelf, if you will. With the approach of the holidays, Suzi is hopeful. If a second wave of the pandemic does not materialize, she feels that Woodstock could have the best season yet. Woody’s Mercantile will be full of gifts. Suzi is working with local craftspeople to make items that tastefully nod to the town. She notes that a local woodworker is making cutting boards with the likeness of the Middle Covered Bridge adorning them. If the pandemic restrictions return and force people back into quarantine, hopefully they had a chance to visit Woody’s Mercantile to freshen up their home, give it a bit more comfort, make it a little sweeter. As for Suzi, if the pandemic disrupts holiday shopping, she jokes that she’ll be eating ornaments into 2021. Woody’s Mercantile 7 Central Street Woodstock, VT (802) 457-1600 woodysmercantile.com Instagram: woodysmercantile

Online Extra Suzi reveals her top ten gift ideas at www.woodstockmagazine.com. W I N T E R 2020–2021

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By Anne Richter Arnold Photos courtesy of Marsh-Billings-Rockefeller National Historical Park

Marsh-Billings-Rockefeller National Historical Park

America the Beautiful quarter celebrates the next generation of stewardship

arsh-Billings-Rockefeller National Historical Park (MBR) has a long and distinctive history as being one of the places where the modern conservation movement began, and that legacy has now been honored. The park was selected to represent Vermont for the United States Mint America the Beautiful quarter, which was officially released to the public in September. The boyhood home of one of Americaâ&#x20AC;&#x2122;s first conservationists, George Perkins Marsh, and later the home of Frederick Billings, MBR is dedicated to telling the story of conservation history and the evolving nature of land stewardship in America. The property was given to the American people by its most recent owners, Laurance S. and Mary French Rockefeller.

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Above: 2019 MBR interns enjoy a lunch break during a day of trail work. Opposite: A group of young students enjoys the trails at MBR.

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“To build and maintain a sustainable world requires each generation to renew and reinvent its commitment to caring for the special places in our backyards and beyond.” — Christina Marts, deputy superintendent at MBR

REPRESENTING A COMMITMENT TO CONSERVATION

From top: 2019 Vermont Youth Conservation Corps (VYCC) crew poses with Congressman Peter Welch. A sign at the entrance of MBR. WES sixth grader helps to build the new Ottauquechee River Trail.

The America the Beautiful Quarters Program is a multiyear (2010 to 2021) initiative to honor 56 national parks and other national sites in each state. Five designs are released for the quarter each year, with a distinctive image that represents the mission of each site. The America the Beautiful quarters are legal tender coinage, issued by the United States Mint and available in general circulation. The reverse (tails) design of the new MBR quarter depicts a young girl completing the planting of a seedling near an established tree, continuing the life cycle of the forest. The design represents the next generation of conservationists, seeking to maintain a sustainable forest for future enjoyment and education. The design honors MBR’s tradition of active forest management in stewarding this nationally significant landscape

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“Marsh-Billings-Rockefeller is a National Park that represents an ethic and ideal that has shaped the Vermont landscape and its communities.” — Christina Marts, deputy superintendent at MBR

From top: 2019 interns pose in front of the formal gardens at MBR. MBR mansion in the winter. Students admire the view from Mount Tom.

in partnership with state and nonprofit organizations, schools and youth groups, forest professionals of a variety of disciplines and trades, and the visiting public. The design was developed through a competition with a panel of artists commissioned by the US Mint. The final design was selected through a rigorous review with two national commissions, the Citizens Coinage Advisory Committee (CCAC) and the US Commission of Fine Arts (CFA), and final approval from the Secretary of Treasury and Interior and the governor’s office. According to Christina Marts, deputy superintendent at MBR, “The design of the quarter eloquently captures the park’s mission to cultivate an intergenerational commitment to stewardship. Conservation and stewardship are not concepts that should be left to the history books—they must be ideas that continue to grow and evolve. To build and maintain a sustainable world requires each generation to renew and reinvent its commitment to caring for the special places in our backyards and beyond.”

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Engaging Students in Conservation Work By Joan Haley, Director of Education Partnerships, Shelburne Farms with the National Park Service

ork with students begins in early childhood at Marsh-Billings-Rockefeller National Historical Park, where we are fortunate to have such tremendous partners as Woodstock’s pre-K teacher Steph Petrarca, who regularly uses the forest as her classroom. During a recent foray this fall, the three- and four-year-olds surprised us with their quick grasp of the different tree species, easily differentiating maples, oaks, pines, and spruce. Learning outdoors can lead to increased engagement and build a sense of self-efficacy; the earlier students start, the more practiced they become making careful observations, asking questions, investigating, and figuring out how to take care of their place. Place-based education is the basis for much of our work with schools, shining through in the new “Star Throwers” unit developed with Woodstock Elementary School sixth-grade teachers Martha Giller and Rob Hanson. In response to the pandemic, we wanted to get students outdoors to keep them healthy, but also build their confidence in their ability to make a positive difference in their community and the world. Students studied inspirational changemakers such as Malala Yousafzai and read thought-provoking stories like “The Star Thrower” by Loren Eiseley. Students explored the stewardship conservation ideas of the Abenaki and the Marsh, Billings, and Rockefeller families as they hiked Mount Tom. The sixth graders broadened their perspectives by studying the United Nations’ 17 Sustainable Development Goals (SDGs) and examined how the park’s work helps to contribute to these international efforts through trails (SDG 3: Good Health and Well-Being), forest management (SDG 15: Life on Land), youth employment (SDG 8: Decent Work and Economic Growth), and renewable energy systems (SDG 13: Climate Action). Venturing to the new East End amphitheater, Randy Richardson of the Upper Valley Trails Alliance and Tom Weschler of Sustainable Woodstock shared the challenges they and others needed to overcome to build a new trail along the Ottauquechee. As students worked on the trail, we were delighted to hear from several visitors how much they appreciated the lovely views and thoughtful trail design aimed at increasing accessibility. During our final outing, we hiked a local section of the Appalachian National Scenic Trail. How lucky are we to have two national parks so close by? We gained inspiration from the thousands of volunteers who help maintain the trail today, including local students. Marveling at the volunteers who made the 2,200-mile-long park possible, the sixth graders reflected on changemaker characteristics, such as positivity, perseverance, and creativity. Applying their knowledge, students developed their own plans to help care for our local people and environment. Thanks to the above-and-beyond efforts of our teachers, parks, and community, our youth are developing the skills to amplify our rich legacy of stewardship into the future.

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“Since the spring, we have been working with the concept that stewardship is not just taking care of places but taking care of each other in the community.” — Kat Robbins, place-based education coordinator at MBR Christina continues, “It is an honor to be the site selected to represent Vermont for the 2020 America the Beautiful quarter series. Marsh-Billings-Rockefeller is a National Park that represents an ethic and ideal that has shaped the Vermont landscape and its communities—of people working together to take care of the places they call home through actions that respect each other as well as the forests, waters, and lands that support us.” INSPIRING THE NEXT GENERATION

From top: Former Natural Resources Manager Kyle Jones leads a school program for young students. MBR mansion in the winter. A family enjoys a stroll in the MBR formal gardens.

Supporting youth exploring, understanding, and contributing to the stewardship of the park and the forests and lands throughout Vermont is at the heart of much of the work at MBR. In order for today’s youth to become tomorrow’s leaders, explains Christina, they need opportunities to form connections to the special places in their communities and be empowered to contribute their incredible talents and energy in shaping the future of the world they want to inherit. These opportunities come in many ways through regu-

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lar programs and activities at the park, from hosting teacher workshops as part of the Forest for Every Classroom to offering junior ranger programs and a special exploration hiking loop at the park. Kat Robbins, the place-based education coordinator who serves in a joint position between the park and Woodstock Middle and High School, and others at the park also work with youth organizations including the Vermont Youth Conservation Corps and the Student Conservation Association to offer career exploration internships in various fields and summer forest and trail crew experiences. This fall, Kat worked to continue to create learning opportunities even with the challenging circumstances of the pandemic. “Since the spring, we have been working with the concept that stewardship is not just taking care of places but taking care of each other in the community. For many students, a hybrid model of inperson and remote education is very challenging, especially for students in grades 7 to 9 who really desire strong social connections. That concept of a broader stewardship was the most inspiring part of this program. Our goal was to create a program where we take care of the young adults in the community and inspire the next generation of stewards to be involved as well as meet the needs of the park. It became a win-win-win situation.” A service-learning crew led by members of the Vermont Youth Conservation Corps worked on a variety of projects in the park, all tied back to stewardship. The projects were in different focus areas and participants were able to learn hands-on how their work relates to the bigger picture of conservation. “For example,” says Kat, “a number of trees fell into meadows in the last year and a half and we have not been able to mow to maintain that environment. The service-learning crews are cutting up the trees and bringing them into the forest for woody debris. They are learning about maintaining the natural habitat of the meadow for plants and wildlife as well as seeing that the dead trees are important for building nutrients in the forest soil. Another project is pulling up Norway maple saplings, an invasive tree, encroaching onto the park property from a neighboring property.” Kat continues, “When the crews worked on cleaning and establishing drainage on the Faulkner Trail, the importance of erosion control became clear. They pledged to never use social/cut-through trails again, and some have already brought their families on a hike to show off their work. These projects are so meaningful to our community and the students. “The kids are so happy to connect with each other and have meaningful interaction and learning experiences. The program ends shortly, and they do not want to stop for the winter; even in the cold and muddy weather they were all excited and looking forward to their projects. That is a sign we are successful!” Kat explains, “The key is to get kids authentically and experientially applying what they are learning in their classes and in their lives. The quarter honors all we are doing to foster the next generation of conservationists as we create a stronger community and a healthier landscape here at the park and beyond.”

How to Get the MBR America the Beautiful Quarter

eople’s United Bank was selected by the United States Mint to serve as the local distribution bank for the new quarters. Those interested in these special-edition quarters can visit one of the bank’s branches in Woodstock or White River Junction to exchange currency for quarter rolls. Rolls and bags of the quarters, as well as several commemorative items, are also available for purchase on the United States Mint online catalog, catalog.usmint.gov.

Online Extra See the video online at www.woodstockmagazine.com.

The Perfect Vessel

o celebrate the release of the new quarter, the park partnered with the Vermont Wood Works Council to hold a design competition for a vessel that was to be featured in a release event and was the highlight of a small coin-pour ceremony at the park. The winner of the competition, Jesse Dunn of Birdseye, was inspired by ideas from his children in a conversation around the kitchen table. His winning design features a large wooden acorn made from wood harvested from MBR’s Mount Tom Forest and Shelburne Farms, a partner in park educational programs and a National Historic Landmark in Vermont. The vessel is a highlight in a short video filmed at the park and in the Birdseye workshops that celebrates the coin’s release with area youth.

Online Extra See the video online at www.woodstockmagazine.com.

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Gifts - Home Decor - Apothecary

Clover Gift Shop

R.T. Home

10 Elm Street Woodstock, VT (802) 457-2527 www.clovergiftshop.com @clovergiftshop

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

Open daily

Mon–Sat 10am–5pm Sun 12–4pm

Splendid Chaos

Focus, A Vermont Gallery

58 Pleasant Street Woodstock, VT (802) 457-7084 www.splendidchaosvt.com

1 The Green Woodstock, VT (802) 457-7327 www.FocusVermont.com

Open Tue–Sat

FH Gillingham & Sons 16 Elm Street Woodstock, VT (802) 457-2100 www.gillinghams.com Mon–Sat 8:30am–6:30pm Sun 10am–5pm

Mon–Sat 10am–6pm Sun 11am–5pm

The Woodstocker Bed & Breakfast 61 River Street Woodstock, VT (802) 457-3896 www.TheWoodstockerBnB.com

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

By chance or by appointment

The Blue Horse Inn

“In the very heart of Woodstock Village” 3 Church Street Woodstock, VT (802) 457-9999 www.thebluehorseinn.com

37 Central Clothiers 37 Central Street Woodstock, VT 43 South Main Street Hanover, NH @37centralclothiers @37central_hanover

The Vermont Horse Country Store

5331 South Road, Route 106 South Woodstock, VT (802) 457-HORS (4677) TheStore@vthorseco.com www.vermonthorsecountry.com Always available. Please call (802) 356-6748 anytime.

The Village Inn of Woodstock

Unicorn

41 Pleasant Street Woodstock, VT (802) 457-1255 www.villageinnofwoodstock.com

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

Check us out on Facebook

Mon–Fri 9:30am–5pm Sat 9:30am–5:30pm Sun 10:30am–4:30pm

Celebrating our 55th year as an inn!

NT Ferro Jewelers

Call for Pricing

Red Wagon Toy Co.

Collective–The Art of Craft

11 Central Street

41 Central Street Woodstock, VT (802) 457-9300 www.redwagontoy.com @redwagontoyco

47 Central Street Woodstock, VT (802) 457-1298 www.collective-theartofcraft.com

Gallery on the Green ONLINE

Pizza Chef

Soulfully Good Café

P.O. Box 178 Woodstock, VT (802) 457-4956 www.galleryonthegreen.com www.chipevansprints.com

Route 4 Woodstock, VT (802) 457-1444

67 Central Street Woodstock, VT (802) 457-7395 Soulfullygood.com Facebook & Instagram

N TWoodstock, F E RVTR O (802) 457-1901 Estate & Custom Jewelers ~ Since 1947 ~ www.ferrojewelers.com Mon–Sat 10am–5pm Sun 11am–4pm

Mon–Sat 11am–5pm Sun 11am–4pm Closed Tue

Sun–Thu 11am–9pm Fri & Sat 11am–10pm

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Dr. Randy Schaetzke, DC, DIBAK

The Barnard Inn Restaurant & Max’s Tavern

Ellaway’s Attic Selective Consignment Shop

6985 Woodstock Road Route 4 Quechee, VT (802) 296-6030 www.doctorrandy.com

5518 Vermont Route 12 | Barnard, VT (802) 234-9961 www.barnardinn.com

14 Central Street (Upstairs) Woodstock, VT (802) 457-1066 www.ellawaysattic.com

Wholistic Health Services of Vermont

Sleep Woodstock Motel

Woodstock’s Budget-Friendly Motel 4324 West Woodstock Road Woodstock, VT (802) 332-6336 reservations@sleepwoodstock.com www.sleepwoodstock.com

Private Rooms (indoor dining) Curbside (takeout) Open Holidays, November 24-New Year’s Day

Thu–Sat 11am–3pm By appointment, most anytime

The Yankee Bookshop

Woodstock Hops N’ Barley

12 Central Street Woodstock, VT (802) 457-2411 www.yankeebookshop.com @yankeebookshop

446 Woodstock Road Woodstock, VT (802) 457-2472 www.woodstockhopsnbarley.com Open daily

Just 8 minutes from Downtown Woodstock

The Village Butcher

Mon Vert Cafe

506 On The River Inn

18 Elm Street Woodstock, VT (802) 457-2756

28 Central Street Woodstock, VT (802) 457-7143 www.monvertcafe.com Fri–Wed 8am–4pm Closed Thu

1653 West Woodstock Road 1653 West Woodstock Woodstock, VT Road Woodstock, VT (802) 457-5000 (802) 457-5000 www.ontheriverwoodstock.com

Open daily

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www.ontheriverwoodstock.com

SEASONAL FOODS By Susan Nye

Gifts from the Kitchen

Recipes for holiday giving

A few sweet and savory recipes to get you started: • Rosemary Cashews • Savory Sundried Tomato Parmesan Shortbread • Buttery Chocolate Almond Brittle • Maple Sauce

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SEASONAL FOODS

s the holidays approach, the list of gifts to buy always seems to grow rather than shrink. Sadly, there’s not a whole lot of need to stock up on thoughtful little presents for charming hosts. Thanks to the pandemic, there won’t be many holiday parties this year. However, there are still stockings to stuff and tokens of neighborly affection to procure. To complicate matters, we’re never really sure of sizes or favorite colors or if Uncle John even wears a tie anymore. Whether you need a little something for your fourth grader’s teacher or everyone in the book club, delicious edible gifts will please even the most discerning recipient. From cellophane gift bags or mason jars tied up with bright ribbons to vintage tins and bottles, pretty packaging will make even the simplest gift special. Or rev it up a notch and make the “wrapping” part of the gift. Offer holiday breads in decorative loaf pans, nuts in a festive serving dish, or cookies in a rustic basket. If you need more than a little somethingsomething, a basket filled with delectable goodies is just the answer. Include sweet and savory treats along with a bottle of wine or a couple of craft beers. A homemade gift basket filled with delightful delicacies is the perfect way to show someone you care.

Rosemary Cashews Ma k e s 1 l b 1 lb raw cashews 1 Tbsp finely chopped fresh rosemary leaves 2 tsp kosher salt ½ tsp smoked paprika 1 Tbsp butter, cut into small pieces

Preheat the oven to 375°. Place the nuts in a single layer in 1 or 2 heavy skillets and, stirring once or twice, roast at 375° until lightly browned, about 15 minutes.

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Meanwhile, combine the rosemary, salt, and paprika in a small bowl and whisk to combine.

Remove the nuts from the oven and combine in one skillet. Add the butter to the pan and toss until it melts and coats the nuts. Sprinkle with the rosemary and spices and toss again. Cool in the pan.

Transfer to airtight containers and store at room temperature for up to 2 weeks.

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Savory Sundried Tomato Parmesan Shortbread Ma k e s a b o u t 3 d o z e n 1¾ cups all-purpose flour ½ cup (about 2 oz) chopped dry-packed sundried tomatoes ½ tsp kosher salt ¼ tsp or to taste cayenne pepper ¾ cup grated Parmigiano-Reggiano (about 2½ oz) 1 cup (2 sticks) chilled unsalted butter, cut into small pieces

Put ¾ cup flour and the sundried tomatoes in a food processor and pulse to finely chop the tomatoes. Add the remaining flour, salt, and cayenne pepper and pulse to combine. Add the ParmigianoReggiano and pulse to combine.

Add the butter and pulse until the dough comes together in a ball. Remove the dough from the food processor and divide in half. Roll each half into a log about 1½ inches in diameter, wrap in plastic wrap or parchment paper, and chill in the refrigerator until firm, at least one hour.

3 4 5 6 7

Preheat the oven to 350°. Line baking sheets with parchment paper or silicone mats.

Slice each log into -inch rounds. Arrange the shortbread rounds about 1 inch apart on the prepared baking sheet. Turning the pan midway through baking, bake the shortbread until the tops are dry and bottoms are golden brown, about 15 minutes. Cool on the baking sheet for about 5 minutes, transfer to a rack, and cool completely.

Transfer to airtight containers and store at room temperature for up to 1 week. Can be made in advance and stored in the freezer for up to a month.

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Buttery Chocolate Almond Brittle Make s a b o u t 1 ½ l b ½ cup whole almonds, toasted ½ cup each dark, milk, and white chocolate chips 1 cup coconut, toasted ¾ lb (3 sticks) butter 3 cups sugar Dash salt cup water 1 Tbsp vanilla

In a medium bowl, toss together the almonds, chocolate chips, and coconut. Put them on a baking sheet lined with a silicone baking mat, spreading them out into an even single layer.

Put butter, sugar, salt, and water in a heavy pot and heat over medium-high. Bring to a boil, stirring constantly with a wooden spoon. Remove the spoon and cook until the brittle reaches to 300° to 310° on a candy thermometer. Remove from the heat and stir in the vanilla.

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Carefully pour the hot sugar over the nut mixture and let cool. Be careful, the baking sheet will be very hot. Let cool completely, at least 2 hours. Break the brittle into pieces and transfer to airtight containers. Will keep at room temperature for about a month.

Maple Sauce Makes about 1 quart 2 cups maple syrup 1 cup firmly packed dark-brown sugar 1 tsp cinnamon 1 tsp salt 2 cups heavy cream 1 Tbsp pure vanilla extract 2 Tbsp dark rum ¼ cup butter

In a large saucepan, combine the maple syrup, sugar, cinnamon, salt, and cream. Stirring, cook over medium heat until the sugar dissolves.

Increase the heat to medium-high and cook until the sauce thickens and registers 220° on a candy thermometer. Remove from heat and whisk in the vanilla, rum, and butter.

Whisking a few more times, cool to room temperature, transfer to airtight containers, and store in the refrigerator. Will keep in the refrigerator for up to 1 month.

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G R E AT O U T D O O R S

The Middle-Aged

Ski Bum Living and playing at a major ski resort Story and photos by Lisa Ballard

n 1979, I graduated from high school and then immediately matriculated at Dartmouth College. No gap year for this academically oriented student! After college, I went directly to a â&#x20AC;&#x153;real jobâ&#x20AC;? working for a bank, an advertising agency, and then for myself as a video producer. Though skiing is one of my greatest passions, if I were lucky, I escaped to the slopes on winter weekends. Ironically, even after moving back to the Upper Valley and seeking media gigs related to skiing, I spend more time indoors than in the snow.

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The author admires the view of the Spanish Peaks from one of Big Sky's 300 named ski runs.

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Had I missed out on a skier’s rite of passage? And then the call came, at age 58.

Top: The author and a friend contemplate a route of a windscoured ridge below Big Sky's Lone Mountain. Above: View from The Bowl toward Andesite Mountain and the Mountain Village.

As I pursued my career path as a 20-something, I watched with a touch of envy as some of my friends played for a year or two at powder-laden ski resorts, typically in the Rocky Mountains. They skied during the day and waited tables or washed dishes in the evenings to pay their rent and bar bills. The lucky ones scored a season’s pass with a ski resort job, typically teaching skiing, loading lifts, or ski patrolling. They were sure having fun as a ski bum! Most of those friends eventually got a real life, too, yet whatever their post-ski bum path, all of them looked back on that period with a twinkle in their eyes and countless stories of youthful adventures. Had I missed out on a skier’s rite of passage? And then the call came, at age 58. “Would you like to come to Big Sky this winter and jump-start our masters program?” asked Jeremy Ueland, program director for the Big Sky Ski Education Foundation (BSSEF). BSSEF is Big Sky’s equivalent to the Ford Sayre Ski Council in the Upper Valley. The offer was based on my long history as a masters ski racer, and more recently as a part-time ski coach during the moments when I wasn’t tied to my real desk doing real work, now as a content provider to magazines and websites. Finally, a chance to

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Above: Lone Mountain, elevation 11,167 feet, above the Mountain Village. Left: The author arcs turns on a steep pitch below The Bowl.

live and play for a winter at a major ski resort, but things were different at age 58 than at 22. WESTWARD HO!

The first challenge was finding a place to live. Since this might be a one-winter gig, it was senseless to move my household to Big Sky. I needed a furnished condo, preferably with a garage and a guest room with a separate bathroom for family and friends that would likely visit. A hot tub was desirable, but not critical. I started calling rental agents around the resort. At first, the condo hunt did not go well due to the sticker shock and a shortage of options. Most condos had switched from winter-long leases to more profitable, short-term rentals. If

I were willing to pay, say, $12,000 per month—the equivalent of what a twobedroom condo would cost through Airbnb if rented by the night—then no problem. That was crazy! After a month of searching, I eventually found a 1,000-square-foot duplex that was close enough. The garage was on the other side of the other unit. The hot tub was a quarter mile up a hill, and one month’s rent would be the equivalent of three months of mortgage payments for my 3,500-square-foot home. I gulped and then signed the lease. Meanwhile, my son Parker, who has just graduated from college, was en route to Park City, Utah, with a few friends. He planned to work as a ski patroller for the winter and share a condo with other patrollers.

“As long as you can pay your rent, feed yourself, and cover your car expenses, that sounds great,” I said when I heard the news. How ironic that my son would be ski bumming at the same time, and how annoying that he and his pals found a place to live in less than a week on Craig’s List. It was half the square footage and a tenth of the price. “Hey Mom, you gotta visit!” said Parker. “If you come, you can stay with me. I’ll sleep on the floor.” THE LIFE!

Once I got over the housing hurdle, I looked forward to Big Sky with excitement. I was finally spending a winter at a major ski resort in the Rockies! My timing was excellent. Big Sky was in the midst of a banner snow year. Some

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There’s one problem with becoming a ski bum in one’s 50s. Life’s other responsibilities impinge on one’s ski time.

Top: The author (in orange) skis with a friend off the Iron Horse lift. Above: A trail sign points the way to a forgiving groomer.

days, the snow was too deep to run gates, so I got to make tracks all over its 5,850 skiable acres, at least on the days I was there. There’s one problem with becoming a ski bum in one’s 50s. Life’s other responsibilities impinge on one’s ski time. I still had to pay my mortgage on my real house, taxes, insurance, and other bills, on top of an inflated cost of living. Rent was just the beginning. Food was another source of sticker shock. For example, a piece of salmon that cost $20 at home was $40 at the grocery store at Big Sky. A $10 bottle of wine was $20. Lettuce, one of the cheapest items in my weekly grocery cart, was $4 per head. Everything at the resort was more expensive. In fairness, I expected to spend more after visiting numerous western ski resorts, and this was my winter to live the ski life. When my next credit card statement arrived, I didn’t recognize a $50 charge and called Parker, who is on my account in case of emergencies. “I don’t get my first paycheck until next week, so I bought this week’s groceries with your credit card,” he explained. “What did you buy?” I asked, curious how he could feed himself on just $50 per week in Park City, a resort town equally as upscale as Big Sky. “We stocked up on ramen and PBRs,” he re-

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Parker Densmore, the author's son, plows through waist-deep powder during his quest to ski 150 days in a single season.

plied. “Don’t worry, Mom, I get a discount at the ski area as a patroller. We can get breakfast and lunch for, like, $5 per meal, so I eat at work most of the time.” I mused how a 23-year-old could thrive on a diet of oversalted noodles and beer, which would surely send me into a state of severe malnutrition. WINTER HIGHS

Once I settled in, I loved every moment on Big Sky’s slopes. The mountain spoiled me with its untracked steeps, frequent snowfall, fast lifts, and fantastic scenery. My favorite chairlift, called Ramcharger, whisked eight skiers per chair up the mountain in a mere four and a half minutes, on heated seats and with an optional bubble to protect everyone from the elements. Most mornings, I ripped fast turns on Hangman’s, the race hill, and a tripleblack-diamond chute called Three Forks became my secret powder stash. As I became more familiar with the resort, I imagined what living there full-time would be like. Despite getting pulled back to my real job now and again throughout the winter, I reveled in how much time arcing turns I managed to log.

Provider We Listen to Your Concerns Custom Treatment Alternatives Long Experience Fine Esthetic Judgement VIRTUAL CONSULTATIONS At www.drneely.com

W I N T E R 2020–2021

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G R E AT O U T D O O R S

The author makes tracks down one of Big Sky's broad intermediate slopes en route to the Mountain Village.

“I’ve got 40 days at Big Sky,” I bragged during one of my phone conversations with Parker in early March. “120 straight days here,” he countered. “I’m going for 150 days this year.” RETURN TO REAL LIFE

When the pandemic hit, closing ski areas in mid-March, I moved back home a few weeks early. However, Parker, also unexpectedly unemployed, continued to ski every day, skinning up ski trails and in the backcountry, determined to reach his goal of skiing 150 days in a row. COVID-19 may have prematurely ended my winter as a ski bum, but not winter itself. Though every ski area in the country closed early, the snow kept falling. A couple weeks later, while reading about the powder that continued to pile up at Big Sky, I reminisced about the joy of making tracks through waist-deep powder. Ski bumming in one’s 50s is certainly different than as a 20-something, as my winter compared to Parker’s proved, but it was sure fun! I might not have skied 150 days in a row, but I skied a lot more and in deeper snow than I would have at home, and now I have a winter of adventures that I’m sure I’ll talk fondly about for the rest of my life. 7 2 F I N D WO O D S TO C K M AGA Z I N E AT W W W. WO O D S TO C K M AGA Z I N E . C O M

HAPPENINGS

Winter 2020–2021

DECEMBER | JANUARY | FEBRUARY

January 16–18

Winter on the Farm Enjoy crafts and activities plus horse-drawn sleigh rides from 11am to 3pm (weather permitting).

Billings Farm & Museum BILLINGSFARM.ORG

Many events have been canceled or postponed due to the pandemic. Check the venue website or call before planning to attend an event. W I N T E R 2020–2021

WO O D S TO C K M AGA Z I N E

HAPPENINGS

November 27 Thanksgiving Weekend Billings Farm & Museum BILLINGSFARM.ORG

Online Exhibit: Character: Unforgettable People of Woodstock Woodstock History Center WOODSTOCKHISTORYCENTER.ORG

November 26 Thanksgiving Dinner Feast Woodstock Inn & Resort, 12–8pm WOODSTOCKINN.COM

Pentangle Council on the Arts 31 The Green, Woodstock, VT (802) 457-3981 WWW.PENTANGLEARTS.ORG Pentangle’s live in-theater programs are paused during COVID. In the meantime, visit pentanglearts.org for virtual screenings and other upcoming events.

December 5 Virtual Class: Nutcracker Story Time—Read & Dance! (Ages 2–6) We’ll read the storybook version of this classic holiday tale together, and then learn stylized movements for all our favorite characters to the iconic Tchaikovsky music. Grown-ups are welcome to attend and participate! Artistree, 10am ARTISTREEVT.ORG

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Through December 23

Holiday Small Works 2020 Come celebrate the holiday season with small artworks and craft items perfect for collecting and gift-giving. We are excited this year to include our first Cup Show as part of the exhibit. We will show collections of cups, mugs, and other drinking vessels from invited local “potters” (including Miranda Thomas).

Ornament by Tatiana Yanovskaya-Sink.

Also, our talented area artists will be painting their 7”x7” panels for our 50 @ 50 offering, this year to be held as an online silent auction to benefit the Artistree Scholarships program. We will not be able to have our usual in-person opening this year but will be open for viewing and purchasing starting on November 20 at 11am. Artistree ARTISTREEVT.ORG

2 Unique Senior Communities nestled on the campus of Alice Peck Day Memorial Hospital

Find your fit.

Meet your needs.

It’s your choice.

LIFECARE Dartmouth-Hitchcock Health

Luxury Independent Living

www.APDLifecare.org Lebanon, New Hampshire

Independent and Assisted Living with Memory Care

Contact Peggy Cooper at 603-443-9575 or cooperm@apdmh.org W I N T E R 2020–2021

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HAPPENINGS

December 11–13

Wassail Weekend With the advent of COVID-19, Wassail Weekend will still feel magical but with different and more socially distanced events. Filled with twinkling lights, historic decorated homes, and unique local shops filled with wonderful gifts for everyone on your list, Woodstock transforms into the holiday wonderland of your dreams, complete with sleigh bells during wagon rides throughout the town. There’s something for all ages throughout this festive holiday weekend. Woodstock Village WOODSTOCKVT.COM

December 22, January 26, February 23 Monthly Trustee Meetings Members of the public are invited and encouraged to attend these open public meetings. A time for public comments is included in each meeting. Norman Williams Public Library, Zoom: 5:15pm NORMANWILLIAMS.ORG

December 12 Wassail Dinner Feast

December 12–13 Wassail Weekend

January 2–3, 9–10, 23–24, 30–31, February 6–7 Winter Weekends at the Farm

Woodstock Inn & Resort, 5pm

Billings Farm & Museum

WOODSTOCKINN.COM

BILLINGSFARM.ORG

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BILLINGSFARM.ORG

December 5–6, 19–January 1 Christmas at the Farm Billings Farm & Museum BILLINGSFARM.ORG

Our Annual trend watch Issue LEARN about the LATEST TRENDS in the HOME INDUSTRY...

• Building

• Landscaping

• Remodeling

• Outdoor Living

• Decorating

• And Much More!

W I N T E R 2020–2021

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HAPPENINGS

January 3 Vermont Day VINS is offering a special $5 admission to Vermont residents. VINS Nature Center VINSWEB.ORG

January 10 New Hampshire Day VINS is offering a special $5 admission to New Hampshire residents. VINS Nature Center VINSWEB.ORG

January 16–18 Winter on the Farm Enjoy crafts and activities plus horsedrawn sleigh rides from 11am to 3pm (weather permitting). Billings Farm & Museum BILLINGSFARM.ORG

February 13–21 Maple Celebration

SIC ILIA

Serving our seafood lovers of the north.

N-S TYL ES EAF OOD

&P AST A

The Daily Catch pays homage to the culinary brilliance, family traditions, and heritage of authentic Sicilian dining. The vibrant menu includes, sustainably sourced calamari and seafood, delicate hand-made pasta (like our famous black squid ink), robust comfort foods and a perfectly paired wine list.

THE DAILY CATCH 61 Central Street. Woodstock Vermont | 802.332.4005 | www.thedailycatch.com

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Billings Farm & Museum BILLINGSFARM.ORG

Online Extra Find more events online at www.woodstockmagazine.com.

ADVERTISERS INDEX 37 Central Clothiers................................................. 58

Gilberte Interiors..................................................... 15

The Barnard Inn Restaurant & Max’s Tavern......... 60

506 on the River Inn................................................ 60

Gilded Edge Custom Picture Framing.................... 49

The Blue Horse Inn.................................................. 58

APD Lifecare............................................................ 75

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

The Braeside Lodging............................................. 14

Anichini...................................................................... 5

Jake’s Quechee Market........................................... 65

The Carriage Shed................................................... 40

ArborScape.............................................................. 72

Jeff Wilmot Painting & Wallpapering.................... 78

The Daily Catch........................................................ 78

Artifactory............................................................... 41

Kedron Valley Inn.................................................... 65

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

Artistree................................................................... 72

Kendal at Hanover.................................................. 39

The Public House..................................................... 41

Billings Farm & Museum......................................... 20

Kimball Union Academy......................................... 19

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

Brown Furniture........................................................ 6

Massage Eminence.................................................. 41

The Vermont Horse Country Store......................... 59

Carolyn Egeli Fine Art............................................... 9 Clover Gift Shop..............................................20 & 58 Collective—The Art of Craft................................... 59 Crown Point Select.................................................... 7 Davis Frame.....................................Inside back cover Donald J. Neely, DMD, MSD................................... 71 Dr. Randy Schaetzke................................................ 60 Elevation Clothing................................................... 12 Ellaway’s Attic.......................................................... 60 Ennis Construction.................................................. 19 FH Gillingham & Sons.............................................. 58 First Impressions Salon & Spa................................. 78

Mertens House........................................................ 49

The Vermont Spot................................................... 41

Mon Vert Café......................................................... 60

The Village at White River Junction......................... 2

NT Ferro Estate & Custom Jewelers................21 & 59

The Village Butcher................................................. 60

Perfect Fur Daycare and Salon............................... 41

The Village Inn of Woodstock................................ 59

Piecemeal Pies......................................................... 35

The Williamson Group............................................ 11

Pizza Chef of Woodstock........................................ 59

The Woodstocker Bed & Breakfast........................ 58

Quality Inn............................................................... 41

The Yankee Bookshop............................................ 60

Quechee Home, Porch & Closet.............................. 41

Unicorn.................................................................... 59

RT Home.................................................................. 58

Upper Valley Haven................................................ 35

Radiant Wellness Massage Therapy....................... 41

Vermont Cabinetry.................................................... 4

Red Wagon Toy Co.................................................. 59

Vermont Eclectic Company..................................... 17

Shepard Interior Selections..................................... 41

WISE......................................................................... 71

Sleep Woodstock Motel.......................................... 60 Snyder Donegan Real Estate Group........................... ......................................................Inside front cover

Woodstock Beverage.............................................. 72

Frameworks Studio of Woodstock......................... 58 GR Porter & Sons..................................................... 71

Soulfully Good Café................................................ 59

Woodstock Farmers’ Market.................................. 12

Gallery on the Green Online.................................. 59

Splendid Chaos........................................................ 58

Woodstock Hops N’ Barley..................................... 60

Gassetts Group........................................................ 25

Squechee Clean....................................................... 65

Woodstock Inn & Resort......................................... 49

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

Studio Nexus Architects + Planners........................ 21

Woody’s Mercantile.................................................. 3

Focus, A Vermont Gallery....................................... 58

Woodstock Chamber of Commerce....................... 14

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.

GET CONNECTED Get listed on the woodstockmagazine.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) 643-1830. Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an affluent and educated audience.

SUBSCRIBE Share the wonder of our beautiful area and the latest news all year long with a gift subscription. Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself too! Send a check for $19.95 for one year (4 issues) to Woodstock Magazine, 135 Lyme Road, Hanover, NH 03755. Or conveniently pay online using PayPal at www.woodstockmagazine.com.

W I N T E R 2020–2021

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LAST GLANCE

Kindness is like snow— it beautifies everything it covers. — Kahlil Gibran

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Woodstock Magazine - Winter 2020

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A Race Up The Face

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