UpCountry Magazine, January/February 2018

New England Newspaper and Press Association

Magazine of the Year

The UpCo Ski Guide Explore the region by ski, board or tube.

JANUARY/FEBRUARY 2018

Plus: 5 hobbies to try this winter Romantic dining spots | Olympic gold medalist Ross Powers | Interior designer Kate Morris | Inside Dion Snowshoes

bernstein centennial summer

Tickets on sale January 28 10AM! 888-266-1200 ¡ tanglewood.org

summer 2018

Welcome to UpCountry

“Snow makers thrive on difficulty, the harsh environment, the darkness and the cold ... They are the unsung heroes of the ski resort business.”

— Jim Van Dyke, vice president of environmental sustainability, Jiminy Peak. Story, page 41.

Niko, the resident mountain dog, plays happily amongst the large snow piles that litter the mountain at Bousquet Ski Area after a 30-hour snowmaking run.

Photo: Stephanie Zollshan.

Wedding Site Location Banquet Facility Reception Hall

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Michael A. Fazio, CFP

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Table of Contents

49 29 32 56 Paying it forward

UpCo Ski Guide

An eye for the details

Gold medalist Ross Powers readies for the 2018 Winter Olympics

Explore the slopes of Southern Vermont and Western Massachusetts

A conversation with interior designer Kate Morris

6 Romantic Dining Choices Celebrate Valentine’s Day with a grand night out

19

24

UpCo Calendar

13 The best of UpCo 37

Flex into a New Comfort Zone Finding the best group fitness class

7 Contributors 9 Get out and go

An Inventor’s Rules of the Snowy Road Dion Snowshoes of North Bennington keeps its edge in a niche sport

Escape the cold and learn a new skill

6 From the editor

From the UpCountry Kitchen Regional favorites to warm cold nights

5 hobbies to try this winter

Top picks across the region

67 Through the lens

Mt. Greylock rests in winter

61

‘Oh baby, it’s cold outside’ Cozy up with our list of UpCo-based films

64

UpCountryOnline.com | 5

From the Editor A day on the ski slopes. A trek through the woods on snowshoes. Dinner by the fireplace at a cozy restaurant.

A familiar movie — on a warm couch in a well-appointed living room.

In this edition of UpCountry, we’re taking you on an adventure outside and in.

Skiing and snowboarding are indeed big parts of this wintertime issue. Our look at the downhill skiing possibilities in the Berkshires and Southern Vermont is complemented by a rundown of the region’s serious snow-tubing opportunities.

We also pay visits to some of your Southern Vermont neighbors who have succeeded in great things thanks to this time of year. Ross Powers of Londonderry was the first American male to medal in a snowboarding competition in the Olympics. And Bob Dion of Bennington holds legendary status when it comes to snowshoe racing.

If indoor pursuits are more your speed this time of year, we spent time with interior designer Kate Morris whose design sensibilities stretch from the Berkshires to Manhattan to San Francisco. Kate even lent us some interior design tips if cabin fever compels you to undertake a living space makeover.

If you’re bored, we suggest a handful of hobbies — tying fishing flies, woodworking, home brewing, quilting, painting — that might spark some interest for you during a long winter. And if you really just want to do nothing but sack out on the couch and watch movies — well, we have you covered with a list of titles that have local connections to the Berkshires and Southern Vermont.

Whatever you choose to do, thank you for choosing to spend some of your time with UpCountry. Stay warm ...

Kevin Moran, Editor kmoran@berkshireeagle.com

PUBLISHER

Fred Rutberg

frutberg@berkshireeagle.com

EDITOR

Kevin Moran

kmoran@berkshireeagle.com

ASSOCIATE EDITOR

Jennifer L. Huberdeau

jhuberdeau@berkshireeagle.com

ART DIRECTOR

Kimberly Kirchner

kkirchner@berkshireeagle.com

CHIEF REVENUE OFFICER

Jordan Brechenser

jbrechenser@berkshireeagle.com

CHIEF CONSUMER SALES/ EVENTS OFFICER

Warren Dews Jr.

wdews@berkshireeagle.com

REGIONAL ADVERTISING MANAGERS

Berkshire County, Mass.: Kate Teutsch

kteutsch@berkshireeagle.com

Bennington County, Vt.: Susan Plaisance

splaisance@manchesterjournal.com

Windham County, Vt.: Josh Unruh

jdunruh@reformer.com

Newsstand price: $5.25 per issue. Discounted subscriptions available. Subscriptions are free for subscribers of The Berkshire Eagle, Bennington Banner, Manchester Journal and Brattleboro Reformer.

UpCountry Magazine is a publication of New England Newspapers Inc.

On The Cover People and dogs hike in the fresh snow along the trails at Stone Hill on the grounds of the Clark Art Institute in Williamstown, Mass.

Photo: Gillian Jones.

6 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

Contributors Telly Halkias [“6 romantic dining choices,” page 19] is a national award-winning, independent journalist. He lives and writes from his homes in southern Vermont and coastal Maine.

Jennifer Huberdeau [“A designer with her eye on the details,” page 49] is New England Newspapers’ online editor and associate editor of UpCountry magazine. She also pens the column, “The Cottager,” for Berkshires Week and The Shires of Vermont.

Chris Mays [“The Ski Guide: Vermont,” page 32] lives in West Dover and has been writing for the Brattleboro Reformer for five years. He spends his free time playing guitar, biking, snowboarding and hanging out with his Yorkie.

The Pittsfield Cooperative Bank opened in 1889 intent on empowering our neighbors to build a better community. Savings and investment products were designed to benefit the customers long-term, and lending decisions were made with great thought by honest, local bankers.

Makayla-Courtney McGeeney [“Flex into a new comfort zone,” page 61]

is a former health and environmental reporter for the Bennington Banner and Manchester Journal. She’s from Voorheesville, N.Y., graduated from MCLA in 2015, and resides in North Adams acting as the communications director for Tunnel City Coffee.

Dan Morgan [“A giant in winter,” page 67] has been actively dragging his camera with him on adventures since the early 90s. He moved to North Adams from central Pennsylvania in 1998, and primarily photographs events, people, and scenes in Northern Berkshire County.

The Pittsfield Cooperative Bank and the Ali Family – a recipe for success.

HOT HARRY’S, DALTON, MA – Bishir and Isa Ali with Pittsfield Cooperative Bank’s Tim Collins, Vice President of Commercial Lending, at their newest family business.

When The Ali brothers were ready to expand, they chose to work with their neighbors at The Co-op – just like their parents and grandparents had before them.

They still are.

The Ali Family believes in supporting our local economy. In 1958, when selecting a bank, they chose one that reflected the way they do business and shared their values of supporting their community. That bank was—and still is—the Pittsfield Cooperative Bank, involved and local… neighbors we know and trust.

Pittsfield Pittsfield Dalton Gt. Barrington 70 South St. 110 Dalton Ave. 431 Main St. 325 Main St. (413) 447-7304 (413) 395-9626 (413) 684-1551 (413) 528-2840

www.pittsfieldcoop.com

Member FDIC & SIF

Equal Housing Lender

Contributors

L athropC ommunities

A thriving, healthy culture that supports the principles of equality, peace, simplicity, integrity and community

Kevin O’Connor [“Paying it forward,” page 29] is a Vermont native and Brattleboro Reformer contributor.

Francesca Olsen [“5 hobbies to try this winter,” page 56] is a writer and musician living in North Adams, Mass. She writes for The Eagle, Banner, Journal and Reformer, and other publications.

Retirement redefined.

Visit lathrop.kendal.org or call 413-437-5380

Larry Parnass [“An inventor’s rules of the snowy road,” page 37] prefers roads less traveled. He is the investigations editor of The Berkshire Eagle and former editor of the Daily Hampshire Gazette.

Scott Stafford [“The Ski Guide: Massachusetts,” page 41] has been a professional journalist and photographer for more than 30 years. Based in Williamstown, he covers the Northern Berkshires for The Berkshire Eagle.

Visit us online at UpCountryOnline.com A Not-for-Profit Community Serving Older Adults in the Quaker Tradition

and like us on Facebook to stay up to date on UpCo happenings!

Get out and go

JANUARY 2018 SUNDAY

MONDAY

1

TUESDAY

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WEDNESDAY

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THURSDAY

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FRIDAY

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SATURDAY

6 Sleigh Rally at the Green Mountain Horse Association, S. Woodstock, Vt.

New Year’s Day

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13 Winter Studio Festival of Plays, Lenox, Mass.

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15 Winter Studio Festival of Plays, Lenox, Mass.

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Martin Luther King, Jr. Day

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Tracking Workshop at Merck Forest, Rupert, Vt.

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31 Blue Moon

JAN. 6

JAN. 13-14

JAN. 27

Sleigh Rally at the Green Mountain Horse Association

Winter Studio Festival of Plays

Tracking Workshop at Merck Forest

A pleasure driving show on the snow from 10 a.m. to 2 p.m. Classes include cones, working, Currier & Ives, sleigh dog, cross-country pace and more.

Shows are weather dependent. Updates are posted on the website. Free and open to spectators.

Two days, five plays, 20 acts, one weekend.

The winter heats up with Shakespeare & Company’s Winter Studio Festival of plays. The festive weekend of readings showcases works by emerging and established playwrights.

Ever wonder what animal is made a footprint in the snow? Find out who’s out and and about in the winter landscape. Dress warmly and bring snacks and water. The fun begins at 10 a.m.

This workshop is weather-dependent, so be sure to call to confirm if the workshop is still happening.

Green Mountain Horse Association, S. Woodstock, Vt. Information: 800-475-1509, gmhainc.org/event/sleigh-rally-2018

Shakespeare & Co., Lenox, Mass.

Information: 413-637-3353, www.shakespeare.org/shows/2018/winterstudio-festival-of-plays

Merck Forest & Farmland Center, Rupert, Vt. Information: 802-394-7836, www.merckforest.org/

UpCountryOnline.com | 9

Get out and go

FEBRUARY 2018 SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

1

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SATURDAY

3 Groundhog Day

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10 2018 Winter Olympics Opening Ceremony

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10 X 10 UpStreet Arts Festival begins, Pittsfield, Mass.

Valentine’s Day

February Festival and Fireworks, Peru, Vt. Harris Hill Ski Jump, Brattleboro, Vt.

Susan B. Anthony Day 18

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Harris Hill Ski Jump, Brattleboro, Vt.

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President’s Day

26 10 X 10 UpStreet Arts Festival closes, Pittsfield, Mass.

FEB. 15-25

FEB. 17

FEB. 17-18

10 X 10 UpStreet Arts Festival

February Festival and Fireworks

Harris Hill Ski Jump

Participants and locations will include Barrington Stage Company, the Beacon Cinema, Berkshire Athenaeum & Berkshire Historical Society, Berkshire Art Association, Berkshire International Film Festival (BIFF), Berkshire Museum, Berkshire Running Center, Berkshire Yoga Dance & Fitness, Dottie’s Coffee Lounge, Jacob’s Pillow Dance, Word X Word.

Join Bromley Mountain Ski Resort for its annual festival and celebration.

The evening kicks off with a torchlight parade and fireworks around 7 p.m. The it’s on to the base lodge, where there’s music, dancing, food, a live auction and more. Proceeds benefit the Bromley Outing Club.

10 X 10 UpStreet Arts Festival, Pittsfield, Mass.

Information: www.discoverpittsfield.com/10x10

10 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

Bromley Mountain Ski Resort, Peru, Vt. Information: 802-824-5522, www.bromley.com

Discover the original extreme sport — ski jumping. An international field of competitors will soar up to 300 feet at speeds of up to 60 miles per hour off of New England’s only Olympic-size 90-meter hill. The festivities include music, a food court, a bonfire, a beer tent and the ringing of cow bells as jumpers attempt to break the new hill record set in 2017.

Harris Hill Ski Jump, Brattleboro, Vt. Information: harrishillskijump.com

Serving Manchester since 1995.

Extraordinary, casual atmosphere Open Monday, Thursday & Friday 4-9 Open Weekends 12-9 Holiday Weeks Open 12-9 Everyday

5103 Main St. Manchester, Vermont 362-0836 • www.gringojacks.com

OPEN YEAR ROUND!!

VT Grown Fresh Produce, Buy Direct From Farmers Apples • Sweet Cider • Cider • Doughnuts • HoneyCrisp McIntosh, Cortland and more Potatoes • Carrots • Beets Fresh from our Greenhouse Kale • Lettuce Salad Mix Scallions & Herbs 307 Marlboro Rd. Brattleboro, VT 254-0254

Maple Syrup • Jam Jellies • Honey Support Local Agriculture

Rt. 30 Newfane, VT 365-4168

From our Bakery Apple & fruit pies • Bread & Cookies All from Scratch

2083 Depot St. Manchester Center, VT 362-3083

www.duttonberryfarm.com “Like” Dutton Berry Farm on

Berkshire Country Day School Co-ed, 2-yo Preschool through Grade 9 Learn why so many families are choosing BCD and about our compelling curriculum that connects the dots.

Brooklyn’s Best Direct from Brooklyn to the Berkshires.

Italian Eatery, Speciality Foods & Meat Market

brklynsbest.com (413) 242-9050

48 NORTH ST. STE. A, PITTSFIELD, MA 01201

Attend an OPEN HOUSE the very definition of unique

31 south st downtown pittsfield museumoutlets.com

9-11 am

January 18 April 5 May 10 or call to schedule a visit.

INTENTIONAL. INDEPENDENT. INSPIRED. 413.637.0755 x116 berkshirecountryday.org

OPE N YEA R ROU ND !

the met opera in hd

THE OPERA HOUSE documentary film

sat jan 20 at 1pm

BLUES TRAVELER 30th anniversary tour

sat mar 3 at 8pm

ALAN CUMMING: LEGAL IMMIGRANT sun jul 15 at 7pm 14 Castle St, Great Barrington • www.mahaiwe.org

Never miss an UpCountry.

Call 1-800-245-0254 for information on subscription options.

Best Flowers and Gifts The Gift Garden

Bennington, Vt.

With a full-service flower shop and a dazzling selection of local gifts, the Gift Garden in Bennington, Vt. is everything you could want from a florist and gift shop, with an extra helping of Vermont charm piled on top. Their huge selection of home wares and impressive floral arrangements will bring a touch of UpCountry to any space.

The Gift Garden

431 Main St., Bennington, Vt. 802-447-7222 | thegiftgardenvt.com

Best Collectibles R. John Wright Dolls

Bennington, Vt.

Visit the official headquarters of noted doll maker R. John Wright to see his remarkable creations up close. These hand-crafted pieces of art are wellknown and highly sought-after amongst collectors thanks to their beautiful design and intricate details. Contact the office ahead of time to schedule a behind-the-scenes tour of the factory to see the magic happen in person.

Best Original Artwork Mt. Nebo Gallery

R. John Wright Company Store 2402 West Road, Bennington, Vt. 802-447-7072 | rjohnwright.com

Eagle Bridge, N.Y.

Showcasing the work of folk artist Will Moses, the Mt. Nebo Gallery in Eagle Bridge, N.Y. is housed in the traditional white farmhouse where legendary painter Grandma Moses began her career. Here you can take home your own Will Moses creation, in the form of books, puzzles, prints, original oil paintings and more.

Mt. Nebo Gallery

60 Grandma Moses Road, Eagle Bridge, N.Y. 800-328-6326 | willmoses.com

experience the

BEST OF UPCO Special Advertising Supplement

UpCountry treasures worth discovering

Best Accessories Museum Facsimiles

Pittsfield, Mass.

As any fashionista will tell you, a few carefully-chosen accessories can turn an unremarkable outfit into a style statement. Accent your wardrobe with beautiful and practical leather goods from the Museum Facsimiles Outlet Store, including backpacks, handbags and wallets in a variety of striking colors. The store also boasts a large collection of handmade jewelry to complete your look.

Museum Facsimiles Outlet Store

31 South St., Pittsfield, Mass.

413-499-1818 | museumfacsimiles.com

Best Ski Slope Stratton Mountain Resort

Stratton Mountain, Vt.

670 acres of skiable terrain. 3,875 of elevation. 38.1 miles of trail. By any measure, Stratton Mountain Resort is a standout destination for skiers of all ages and abilities. With over 1,000 individual snow guns, the Stratton slopes stay freshly powdered throughout the season. Free guided tours offer guests the chance to discover new trails and take in the spectacular mountain views.

Best Menswear Steven Valenti’s Clothing

Stratton Mountain Resort

Pittsfield, Mass.

An anchor of Pittsfield’s downtown shopping district, Steven Valenti Clothing has been dressing the Berkshires (and beyond) since 1983. Valenti’s carries top-quality brands in everything from suits to sportswear to a famously colorful assortment of neckties, along with a full selection of fashion-forward womens’ wear. The store is famous throughout the region for its low-cost tuxedo rentals, with special discounts for prom-goers, grooms and ringbearers.

Owner Steven Valenti and his staff pride themselves on setting the standard for quality customer service, whether you’re looking for a three-piece suit or a pair of socks.

5 Village Lodge Road, Stratton Mt., Vt. 1-800-787-2886 | stratton.com

Steven Valenti’s Clothing

157 North St., Pittsfield, Mass.

413-443-2569 | stevenvalenticlothing.com

14 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

Special Advertising Supplement

experience the

BEST OF UPCO Best Weekend Getaway The Four Columns Inn

Newfane, Vt.

Modern luxury meets rustic charm at the historic Four Columns Inn in Newfane. The eclectically-furnished rooms boast fresh flowers, wi-fi, Vermont-made bath products and flat-screen televisions. Many rooms feature soaker tubs and fireplaces. Outdoorsy types can explore the inn’s 138 acres of wooded trails, while the less adventurous can take advantage of the on-site spa and fitness facilities. Check out the library for a good read and a complimentary hot beverage, or stop in to the Artisan Restaurant & Tavern for a delicious meal.

The Four Columns Inn

21 West St., Newfane, Vt. 802-365-7713 | fourcolumnsvt.com

Best Day Out Norman Rockwell Museum

Stockbridge, Mass.

Art lovers and casual viewers alike can appreciate the Norman Rockwell Museum’s unique blend of world-class art and American social history. The museum’s centerpiece collection of Rockwell works — the largest in the world — is complemented by permanent and visiting exhibitions focusing on the art of illustration, from the artists that influenced Rockwell to those that followed after him. Don’t forget to visit Rockwell’s iconic “Four Freedoms” paintings, which are set to embark on an international tour this May. Admission is free for kids and teens, making the Rockwell Museum a great destination for families.

Norman Rockwell Museum

9 Glendale Road, Stockbridge, Mass.

413-298-4100 | nrm.org

Special Advertising Supplement

UpCountryOnline.com | 15

Best Craft Brew Madison Brewing Company

Bennington, Vt.

Vermont has long been at the center of the craft beer movement, and there’s no better example of the quintessential New England brewery than Madison’s.

With an extensive menu ranging from a classic Vermont IPA to the intriguing Chocolate Peanut Butter Stout, Madison’s has plenty to explore. Enjoy a glass with your meal (Madison’s is also a full-service, family-friendly restaurant) or pick up some cans to bring home.

Madison Brewing Company

428 Main St., Bennington, Vt. 802-442-7397 | madisonbrewingco.com

Best Wine Selection Kelly’s Package Store

Dalton, Mass.

Founded in 1951, Kelly’s Package Store is a fourth-generation, family owned and operated, full service retail fine wine, craft beer, boutique spirits and gourmet market located in Dalton, Mass. Kelly’s is focused on finding the highest quality products at affordable prices from all corners of the globe, like a Cabriz Portuguese Red Blend 2014 (rated 90 points by the Wine Spectator) selling at only $7.99 retail.

Kelly’s Package Store

653 Main St., Dalton, Mass.

413-684-0870 | kellyspackagestore.com

Best Margarita Gringo Jack’s

Manchester Center, Vt.

The star of the drink menu at Gringo Jack’s is the Organic Agave Margarita, made with 100% pure organic agave nectar, fresh lime juice and Tres Generaciones Certified Organic Silver Tequila. The beauty of this cocktail is in its simplicity. The subtle combination of agave nectar and real lime juice brings to life the initial spiciness of the tequila. A refreshing delight for any occasion, this margarita is natural indulgence for the tequila lover inside us all.

Best Guacamole Tito’s Mexican Grill

Pittsfield, Mass.

Made tableside while you watch, Tito’s famous guacamole isn’t just an appetizer -- it’s an experience. This local favorite is prepared with fresh, high-quality produce in a hand-carved granite Molcajete from Mexico. Pair it with an imported Mexican beer for extra authenticity.

Tito’s Mexican Grill

34 Depot St, Pittsfield, Mass.

413-464-9468 | titosmexicangrill.com

Gringo Jack’s Southwestern Bar & Grill 5103 Main St., Manchester Center, Vt. 802-362-8036 | gringojacks.com

16 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

Special Advertising Supplement

Best Hearty Entree Paddy’s on Main

Dalton, Mass.

If all that time on the slopes has you hungry for a hot meal, stop at Paddy’s on Main in Dalton, Mass. to try a bowl of soup and their famous sirloin tips.

Choose from buffalo chicken, clam chowder, and French onion soup to chase the cold away before diving into your main course. With generous portions and delicious sides served in a warm, neighborly atmosphere, it’s the perfect dish to warm up with.

Paddy’s on Main

645 Main St., Dalton, Mass.

413-684-1111

Best Ravioli Brooklyn’s Best

Pittsfield, Mass.

For the true ravioli purist, it doesn’t get more deliciously authentic than the famous five cheese ravioli at Brooklyn’s Best. Featuring creamy riccotta and fresh mozzarella, this signature dish was named “Best Ravioli in the 5 Buroughs of New York City” by Zagat. Each batch is carefully inspected for look, texture and taste, for a final product that would make any Italian mother proud.

Brooklyn’s Best Italian Eatery

48 North St., Ste. A, Pittsfield, Mass.

413-242-9050 | brklynsbest.com

experience the

BEST OF UPCO Best Burger Freight Yard Pub

North Adams, Mass.

Handmade, fire-grilled sirloin patties form the foundation of FYP’s outstanding burger menu. Go for the classic cheeseburger, or opt for one of the pub’s gourmet creations, including: the smoked bleu cheese apple burger, topped with melted bleu cheese and granny smith apples; the Hawaiian burger, featuring pineapple, bacon, teryaki sauce and swiss cheese; and the french onion soup burger, with caramelized onions and three cheeses on a grilled English muffin.

Freight Yard Pub & Restaurant

1 Furnace St., North Adams, Mass.

413-663-6547 | thefreightyardpub.com

Best Cookie Wild Oats Market

Williamstown, Mass.

The only thing better than a fresh-baked chocolate chip cookie is a giant fresh-baked chocolate chip cookie. No trip to Williamstown is complete without picking up one of these tasty treats, baked each day by the master bakers at Wild Oats Market. Chocolate chip cookies are always available, while the menu changes daily to showcase other favorites like ginger, raspberry chocolate chip, peanut butter and oatmeal raisin.

Wild Oats Market

320 Main St., Williamstown, Mass.

413-458-8060 | wildoats.coop

Special Advertising Supplement

UpCountryOnline.com | 17

Thanks for Voting Us

Best Deli in 2017!

Open 7 Days a Week!

2017

7 a.m. to 7 p.m.

802-257-9254

436 Western Ave., Brattleboro, VT 05301 vermontcountrydeli.com

Fashionable & Comfortable Footwear For Men & Women who value their feet

Stop by for a SugarHouse tour

See our large variety of Maple Syrup and Maple products made here on the Farm

Visit us for all your Gift and Maple needs 822 Ames Hill Road, Brattleboro, vt 802-258-9087 • www.robbfamilyfarm.com robbfarm@together.net

Ski & Stay Packages from $236

+ many more 802-254-8515 www.shoetreevermont.com

WINDOWS THAT LOOK Four Columns & Artisan Restaurant 802.365.7713 21 West Street, Newfane, THE VT fourcolumnsvt.com GOOD WHEN WEATHER DOESN’T. Andersen® 400 Series windows and patio doors are time-tested to stand up to Mother Nature and to endure Father Time,.* When you’re looking for windows and patio doors that perform, more homeowners trust and recommend the Andersen family of brands more than any other brand of windows and patio doors.** Why choose anything else?

Wednesday = Live Music + Burger Specials.

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Recognized by J.D. Power for “Outstanding Customer Satisfaction with Windows and Patio Doors.” † *Visit andersenwindows.com/warranty for details. **Based on 2016 homeowner brand survey; Andersen family of brands aggregated. †Andersen received the second highest numerical score among 16 companies in the J.D. Power 2017 Windows & Patio Doors Satisfaction Study, based on 1,904 total responses, measuring the experiences and perceptions of customers who purchased windows and/or patio doors in the previous 12 months, surveyed February – March 2017. Your experiences may vary. Visit jdpower.com. All trademarks where denoted are marks of their respective owners. ©2017 Andersen Corporation. All rights reserved. MS1710_1428

Six romantic dining choices for Valentine’s Day

By Telly Halkias Whether your love is brand new or decades old, a romantic dinner for two is always a great way to keep the spark alive. But finding the right venue for an intimate evening can be more time consuming than you think. To help you out, we’ve put together a list of romantic locales offering a range of delectable fare, from farm-to-table staples to the finest in French cuisine.

Whatever the reason for your visit, each is perfect for Valentine’s Day or just a night out on the town.

Jonathon’s Table Nestled along Vermont’s Historic Route 7A in the village that once was Norman Rockwell’s home, an intimate table for two awaits an anniversary, a first date or once-in-a-lifetime proposal at Jonathon’s Table. Here, candlelit romantic ambiance is married with epicurean delights in a warm, charming hideaway. The cozy interior belies the extensive menu full of classical and thoughtfully eclectic offerings.

Share delicious meals, scrumptious desserts and delightful wines. The delectable prime rib, a house specialty, and succulent seafood, are accompanied by a house salad F A couple enjoys the candlelit ambiance of Jonathon’s Table in Arlington, Vt. Courtesy photo.

UpCountryOnline.com | 19

and garden-fresh vegetables.

Dessert presentation is full of delicious choices including a maple crème brûlée that is to die for. The talented wait service is attentive, yet unobtrusive. Jonathon’s Table is a not-to-miss and memorable experience, both for lovers of art history, and lovers, period.

Jonathon’s Table 29 Sugar Shack Lane, Arlington, Vt. Information, directions and menu: 802-375-1021 or jonathonstable.com Dinner: $17 - $30

Blantyre Named “One of the Most Romantic Hotels in the World,” Blantyre offers the luxury of a Forbes Five Star resort within a historic English Tudor Manor House, nestled on 110 acres of lush lawns and woodlands in the Berkshires.

Built in 1902, Blantyre retains its Gilded Age-charms, evident in the resplendent antique furnishings, fireplaces, sumptuous fabrics and flowers found within.

Dine on delicacies like squab and foie gras terrine, braised pork belly and poached Faroe Island Salmon in the conservatory, where intimate tables for two are lit by gold chandeliers, or within the elegant wood-paneled dining room. Dining at this property is an exquisite experience with outstanding service, a charming atmosphere and extraordinary farm-to-table cuisine. Enjoy a pre-dinner glass of Champagne in the Great Hall or a glass of wine in the historic Music Room while you select from a traditional Bistro menu or prix fixe multicourse dinner, which can be paired with wines selected by the in-house sommelier at an additional price. Blantyre received Wine Spectator’s

G A romantic table setting at Blantyre in Lenox, Mass. Courtesy photo.

20 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

“Grand Award” for its wine cellar with more than 9,000 bottles and 2,200 references.

Blantyre 16 Blantyre Road, Lenox, Mass.

Information, menu and directions: 413-637-3556 or blantyre.com Dress: Smart casual Dinner: $125 per person for three-course prix fixe dinner menu, Wednesday through Sunday. Bistro menu, $12 - $38, available only on Mondays and Tuesdays, for lunch and dinner.

The Mill on the Floss For the past 44 years, the Champagne family has been the keeper of The Mill on the Floss. In the early 1900s, a judge from New York developed the 1700s farmhouse, with a beautiful rock maple

addition, into a summer residence while maintaining the exquisite landscape and preserving an operating grist mill.

Since 1973, under the expertise of the Champagnes, the Mill has become a prime destination for haute cuisine in the Berkshires. Chef Suzanne Champagne Ivy has created the perfect balance between her contemporary approach to French cuisine and the classical techniques taught to her by her late father, Maurice.

The Mill is well-known for its menu, which includes coq au vin, roast duckling, sweet breads and rack of lamb, as well as scrumptious desserts such as Gâteau Maison, crème caramel and chocolate mousse.

The Mill is truly a cozy, romantic and beautiful place.

Perfect for Valentine’s Day, or any occasion throughout the year. As their owners are fond of saying: “When you want

E The picturesque Mill on the Floss in New Ashford, Mass. Courtesy photo.

to make it special, make it The Mill.”

The Mill on the Floss 342 U.S. Route 7, New Ashford, Mass.

Directions, menu, and full contact info: 413-458-9123 or millonthefloss.com Dinner: $29 - $36

The Dorset Inn The northernmost point on this winter’s romantic dining sojourn, nowhere says “quintessential Vermont village green” quite like the welcoming approach of the historic Dorset Inn. Valentine’s Day, that cozy February winter night, is ideal for dining fireside in the historic red dining room or classic New England tavern.

Think comforting and warming foods. Foods for sharing — such as an appetizer of mussels. Other delicacies such as roast turkey croquettes, veal paillard, roasted duck breast, and Citizen Cider Unified Press Hard Cider will await both the casual and discerning couple looking for a romantic evening that feels

like home, but with a little bit of pampering. Or, pair these offerings with a large format craft beer ideal for sharing, Champagne cocktails and aphrodisiacs such as oysters on the half shell. And of course, for dessert, decadent chocolate! Flourless chocolate torte with chocolate mousse, dark chocolate ganache and raspberry coulis.

The Dorset Inn 8 Church Street, Dorset, Vt. Information, directions and menu: 802-867-5500 or dorsetinn.com Dress: Business casual in the dining room; casual in the tavern Dinner: $45 per person for a prix fixe Valentine’s Day menu. Nightly dining room menu, $15-$34.

The Old Inn on the Green Many historic American inns offer the intrinsic romance of a time gone by, with boot-worn wooden floors and stairs, a muted color pal-

ette, and details created by the artisans of the era.

The Old Inn on the Green offers all that and more. Considered one of the culinary gems of the region, it’s reputation is partially due to Chef Peter Platt’s close ties to local farms and purveyors.

A standing tradition is Saturday’s Prix Fixe Menu, a four-course meal with nine choices of appetizers and entrees, including dishes of short ribs, roast duck breast, lamb shanks and tofette funghi, as well as four to five desserts to choose from. A Chef ’s Tasting Menu, available nightly, offers plates of roasted squab, seared medallions of foie gras, crispy veal sweetbreads, poached lobster and organic Scottish salmon.

The dining room, lit exclusively by candles (plus two roaring fireplaces in winter) provides the glow of both romance and authenticity.

A hand-painted mural of the town green, when it was farmland, graces the restaurant’s eastern wall and unique seasonal decor made with natural materials can be seen throughout.

Considering its small town

location, the menu and service surprise with big-city sophistication, and an in-house pastry chef assures that the end of the meal is as spectacular as the rest. Patrons swoon over the inn’s vintage wine list, and if the swoon is protracted, there are 11 cozy and tasteful guestrooms for overnight stays.

The Old Inn on the Green 134 Hartsville-New Marlboro Road, New Marlborough, Mass.

Directions, menu, and info.: 413-229-7924 or oldinn.com Dinner: Chef’s Tasting Menu, $95; Saturday Prix Fixe Menu, $75; Mid-week Welcome Menu, $40; a la carte menu, $12 - $46, offered nightly, except on Saturdays and holidays.

The Publyk House The old barn on Harwood Hill that is The Publyk House is made for an intimate evening, where you’ll dine in one of four distinct rooms, all with breathtaking views of Mount Anthony framing the

UpCountryOnline.com | 21

Bennington Battle Monument — always splendidly lit in winter.

Start the night sipping winter craft cocktails — peppermintinis, caramel apple martinis, sugar plum fairies or chocolate covered raspberries — at the bar. For those who choose to arrive a little early, the newly opened Orchard Room features a large stone fireplace and a wall of windows perfect for enjoying beautiful winter sunsets. The second two-sided fireplace complements The Publyk House’s other two rustic dining rooms.

Winter specials offer up hearty fare that feeds the body and warms the soul.

Begin by sharing the warmed baked brie topped with brown sugar, maple syrup and pecans. Dinner specials are sumptuous. Of course, if you make it a Valentine’s Day date, it won’t be complete without one of its famous chocolate dessert specials.

The Publyck House 782 Harwood Hill Road, Bennington, VT Directions, menu, and info: 802-442-7500 or thepublykhouse.com Dinner: $17 - $48 •

HFrom top: Elegant hors d’oeuvres at The Old Inn on the Green, New Marlborough, Mass. Courtesy photo.

Warm baked brie topped with maple syrup and pecans at the Publyk House in Bennington, Vt. Courtesy photo.

Mussels and craft beer to share at the Dorset Inn in Dorset, Vt. Courtesy photo.

22 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

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From the UpCountry Kitchen New England favorites for winter weather

Photography © Scott Dorrance, used with permission from Storey Publishing.

24 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

Vermont Mystic Apple Pie In this excerpt from “Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State,” author Tracey Medeiros recounts how Vermont Mystic Pie Co. owner David Barash sought out the best recipes to create the Vermont Mystic Apple Pie. Recipe from The Vermont Mystic Pie Co., used with permission from Storey Publishing.

To find the best apple pie recipe, Dave Barash searched Vermont’s hills and valleys. He went to county fairs to seek out the blue-ribbon winners of pie-baking contests. He ate a lot of pies and reviewed a lot of recipes. He sought the advice of Vermont’s best pie makers. Assisted by The New England Culinary Institute, Dave even held a statewide contest of his own to find the best recipe. Through it all, Dave tasted many pies and learned a great deal about pie making, but he still didn’t have the recipe that he wanted: an all-natural pie with a flaky butter crust, a flavorful combination of Vermont apple varieties, and subtle seasonings.

The final decision meant going back to the drawing board to develop an original recipe. With the help of Jeff Hammelman, master baker at King Arthur Flour, the perfect crust was finally developed. After lots of experimentation, Dave settled on the best apple variety and the tastiest spice mixture. Here is the result:

DOUGH

1/2 cup plus 2 tablespoons pastry flour, chilled

flour-butter mixture, and mix until just combined. Wrap the dough in plastic and let rest in the refrigerator for at least 30 minutes or overnight.

Divide the dough in half, one for the top and one for the bottom crust. On a lightly floured work surface, roll out each piece of dough slightly larger than 9 inches. Line a 9-inch pie plate with one of the dough rounds.

Make the filling: Mix the sugar, cinnamon, allspice, nutmeg, flour, and salt in a medium bowl until combined. Add the apples and toss to coat, then add lemon juice and stir to combine. Fill the lined pie plate with the apples. Place the second dough round on top of the apples and crimp the edges by hand. Transfer to the freezer and freeze the pie for 1 hour.

Preheat oven to 450˚F. Line a baking sheet with foil. Place the baking sheet on bottom rack of the oven to heat.

Take pie out of freezer and cut 4 air vents in the top. Whisk together egg and milk to make egg wash. Brush the top of the pie with egg wash.

Place on warm baking sheet and bake in the oven for 15 minutes. Reduce temperature to 400˚F, and bake until the top is golden brown and the juices are bubbling, another 45 to 50 minutes. Remove from oven and set aside for at least 30 minutes before cutting to allow juices to thicken. Note: If the crust begins to brown too quickly, cover it with foil.

1/2 cup plus 2 tablespoons all-purpose flour, chilled 1 stick plus 1 tablespoon unsalted butter, chilled 1 teaspoon kosher salt 1/4 cup cold water

FILLING 1/2 cup granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1/8 teaspoon kosher salt 4 Empire apples, peeled, cored, and cut into large slices 2 Cortland apples, peeled, cored, and cut into large slices 1 teaspoon freshly squeezed lemon juice egg wash 1 egg 1 tablespoon whole milk Makes one 9-inch pie Make the dough: Place the pastry flour, all-purpose flour, and butter in the bowl of an electric mixer. Using a paddle attachment, mix on low speed until the butter forms almond-size pieces. Mix the salt into the water. Add the salt water to the

When “Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State” author Tracey Medeiros moved to Vermont she immersed herself in the local food scene.

The result?

“Dishing Up Vermont,” a cookbook filled with recipes featuring the unique tastes and rich food traditions of the Green Mountain state. You’ll learn new ways to use maple syrup, recreate that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into delicious desserts, and find out how the farmers growing the tastiest microgreens like to eat them.

Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State Tracey Medeiros 288 pages $19.95

UpCountryOnline.com | 25

Excerpted from Tasting Cider, © by Sip Publishing, photography © Amy Johnson, used with permission from Storey Publishing.

Kimchi Fried Rice Balls

Recipe by Chi’Lantro, Austin, TX

Champions of kimchi, Austin’s Chi’Lantro is “Korean barbecue inspired,” fusing Mexican and Texas influences with the pickled, the spicy, and the flavorsome. By way of nearly half a dozen brickand-mortar shops and a food truck, Chi’Lantro brings its eclectic, multi-continental cuisine to the people of the live music capital.

These kimchi-spiked fried rice balls use gochujang, a traditional Korean chili paste, which can be found at most Asian specialty markets.

INGREDIENTS 1 cup kimchi, finely chopped 2 3/4 cups cooked sushi rice 1 tablespoon gochujang 2 cups white cheddar cheese, shredded 1 1/2 teaspoons toasted -sesame oil 1 jumbo egg, beaten 2/3 cup all-purpose flour 2/3 cup panko breadcrumbs 3–4 cups vegetable oil, for frying

DIRECTIONS

Makes 24 balls 1. In a skillet set over medium heat, combine the kimchi, cooked rice, gochujang, cheese, and toasted sesame oil. Sauté, tossing to mix everything together, until the cheese has melted, about 7 minutes. Spread on a baking sheet to cool. Once cool enough to handle, roll into balls, using about 2 tablespoons per ball.

2. Whisk the egg in a shallow bowl. Arrange the flour and breadcrumbs in separate shallow bowls. Dip each ball into the flour, then the beaten egg, then the breadcrumbs.

3. In a deep pot over medium heat, heat the oil to 350°F (180°C). Fry the balls in small batches, turning until golden brown on all sides, about 5 minutes. Drain on paper towels and serve.

The Pairing The Texas-born team behind Texas Keeper Cider brings the flavors of the Lone Star State to the bottle, naming the ranchbased cidery after a native apple. The Ciderweizen merges the green fruits and citrus flavors of the apples with the spicy, floral hoppiness of a German hefeweizen beer. The multifaceted cider complements the many flavors of the snack, providing crispness to the crunch of the rice ball.

H Photography by © Amy Johnson used with permission from Storey Publishing

26 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

Excerpted from “Tasting Cider,” © by Sip Publishing, photography by © Amy Johnson, used with permission from Storey Publishing.

Apple Cart

Recipe by Lauren Mote, Bittered Sling Bitters and UVA Wine & Cocktail Bar, Vancouver, BC

“When discussing all things apple, it’s important to me to not only use apple-related products but complementary flavors that taste incredible alongside apples,” says Lauren Mote, the proprietor of bitters and tincture producer Bittered Sling and bar manager at the ultra sleek UVA in Vancouver. For the celebrated Canadian cocktail queen, the Apple Cart is a liquid embodiment of this stance on true flavors. “It is a combination of great ingredients, topped with a funky, tart, and refreshing cider,” she says of the cocktail.

“Bourbon has an inherent baked apple note, sherry’s got a bit of crisp, fresh apple on the nose . . . and spiced apple on the palate.”

For Mote’s tannic syrup, dried hops can be found at a homebrew store or online.

wine country, Dukes Dry Apple is produced exclusively from apples grown in Kelowna — now a hotbed for cider fruit. Dry, tart, and lightly carbonated, this cider does the trick for Mote’s multifaceted sipper.

DIRECTIONS Makes 1 cocktail Combine the bourbon, Aperol, sherry, lemon juice, syrup, and bitters in a shaker with ice. Strain into a tall collins glass filled with fresh ice. Top with the cider, stir gently, and serve garnished with a bushy bouquet of lemon verbena and mint.

INGREDIENTS 1 1/2 ounces Bulleit bourbon 1/2 ounce Aperol 1/2 ounce Lustau East India Solera sherry 3/4 ounce lemon juice 3/4 ounce Tannic Apple Syrup 2 dashes Bittered Sling Zingiber crabapple bitters 4 ounces Tree Brewing Dukes Cider Dry Apple cider Bouquet of lemon verbena and mint, for garnish

THE CIDER Dukes Cider Dry Apple from Tree Brewing, Kelowna, BC Cider made from a brewery in the center of British Columbia’s

“Tasting Cider: The CIDERCRAFT® Guide to the Distinctive Flavors of North American Hard Cider,” is the complete guide to North America’s oldest beverage — hard cider. Author Erin James, the editor-in-chief of “CIDERCRAFT®” and “Sip Northwest” magazines, offers up flavor profiles and tasting guidelines for 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin.

In addition, James includes 30 food recipes — from Brussel sprout salad to salmon chowder, brined quail and poached pear frangipane — and suggestions of which cider to pair with them. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.

E Photography by © Antonis Achilleos used with permission from Storey Publishing

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By Kevin O’Connor History remembers Ross Powers as the first American man to win snowboarding’s Olympic gold medal. But the Vermonter himself recalls a hardscrabble childhood as a prodigy in a sport few had yet to hear of.

“My mom, being a single parent, was sometimes giving up groceries to let me do the local events,” he says.

The resulting story is the stuff of legend: The Londonderry native, riding for fun while his mother stocked the cafeteria at the neighboring Bromley ski area, was 9 when he first competed in the U.S. Open championships at nearby Stratton, 19 when he won a bronze medal at the 1998 Winter Olympics in Nagano, Japan, and 23 when he topped the podium at the 2002 Salt Lake City games.

So much has changed in the nearly four decades since television’s “Today” show joked about winter-weary Vermonters starting to — cue laughter — surfboard on snow. Just ask the sport’s first boy wonder, who, now 38, is a husband, father and snowboard program director at his alma mater, Stratton Mountain School.

“I still can do most of the stuff I used to,” he says, “yet I’m learning some new tricks.”

The Green Mountain State has prided itself on cultivating Winter Olympic champions since its first gold medalist, Rutland skier Andrea Mead Lawrence, landed on the cover of Time magazine in 1952. Back then, training was as simple as afternoon

Paying it forward On the eve of the 2018 Winter Olympics, Vermont gold medalist Ross Powers is tapping his good fortune to propel the next generation of aspiring athletes.

F Ross Powers demonstrates some of the tricks that made him the first American man to win snowboarding’s Olympic gold medal.

Photo: Dean Blotto Gray

UpCountryOnline.com | 29

practice on a hometown hill. But today, equipment, schooling, travel and entry fees can cost upward of $40,000 a year.

Powers understands the pressure. Still competing when he’s not coaching, he won the men’s pro division at Stratton’s most recent Vermont Open. His only better recent score: Convincing fellow Olympians like swimmer Michael Phelps to collaborate on a Level Field Fund for aspiring athletes whose talent outpaces their finances.

“I don’t think I was the best when I was a kid,” Powers says, “but I worked harder than anyone else. I believe the more time you put in, the better you’re going to be.”

That’s why the Vermonter who long has inspired his peers is now investing in them, too.

Halfpipe dream When Powers was born Feb. 10, 1979, a local transplant named Jake Burton Carpenter had burned through $100,000 trying and failing to sell snowboards out of his garage. People had yet to “surf ” cable television or computers, let alone mountains.

That didn’t stop Powers’ mother from giving her 7-year-old a Burton Elite 130 for Christmas. She figured it would occupy the third-grader and his younger brother while she worked at Bromley. Powers immediately took the board outside for a test drive, despite the unseasonably drenching rain.

“I remember only one other skier out there, and some of the people watching me in the windows were laughing,” he says. “But from that day

on, that’s what I loved to do.”

By fourth grade, Powers was good enough to compete in the burgeoning sport’s then-biggest event, the U.S. Open (a Stratton staple from 1985 until its move to Vail, Colo., in 2013). His teacher brought his whole class to watch. What they saw and heard was unlike anything in a textbook.

Snowboarding down a halfpipe? No, you’re not sliding on broken plumbing, but instead on a snow-lined canal with curved walls you can shoot up and over. Want to make the grade? Trade oldschool thoughts of A, B and C for “amplitude” (height), “rotations” (spins and flips) and “standard airs” (other tricks).

Powers was a quick study.

“My goal was to be a pro snowboarder,” he recalls, “but

“I don’t think I was the best when I was a kid, but I worked harder than anyone else. I believe the more time you put in, the better you’re going to be.”

— Olympic gold medalist Ross Powers

E Ross Powers competes at the 2012 SBX World Cup at Stoneham, Canada. Photo: Oliver Kraus/FIS.

30 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

at that time I didn’t really know what a pro snowboarder was.”

Powers simply figured they had to be successful, since then U.S. Open champ Andy Coghlan could afford to give him a pair of gloves. Patching together similar support from family, fans and business sponsors such as Burton, Powers won his first national title at 15, first world championship at 16 and a bronze medal at 19 when snowboarding made its Olympic debut at the 1998 Winter Games in Japan.

Social Distortion “When I was there,” Powers says, “I didn’t realize how big the Olympics really were.”

It only hit him when he returned to his hometown of Londonderry, Vt., population 1,769, to see and hear from

F Ross Powers competes at the 2010 LG Snowboard FIS World Cup in Valmalenco, Italy. Photo: Oliver Kraus/FIS

so many reporters, autograph seekers and long-lost relatives, classmates and friends, he literally had to hide.

And that was just for third place. Four years later, a day after his 23rd birthday, Powers struck gold in Park City, Utah. As the punk band Social Distortion blared on loudspeakers, he started with a then-record straight-up “method” jump (“hanging about 18 feet above the pipe like an astronaut in a zero-G capsule,” the New York Times would report), followed by enough McTwists (540-degree flips) and turns to spin the heads of 16,500 spectators.

“I remember talking to myself, ‘You’ve got to land, you’ve got to land,’” he recalls.

“Everything just worked out.”

Suddenly his sport, once the stuff of rebels, was mainstream hot. Burton’s garage business had grown into the world’s largest snowboard company. Powers, appearing everywhere from David Letterman to the Daytona 500, reaped endorsements from such elite marketers as BMW and Ralph Lauren’s RLX athletic line.

So imagine the surprise when you spot Powers today wearing a no-name sweatshirt in a Stratton Mountain School office that appears as much a dorm room as snowboard program headquarters.

“He is still the same ‘awshucks’ Vermont country boy; mild mannered, soft spoken, polite and respectful, that got a free pass to Bromley because his mom worked there,” Snowboarder magazine wrote two years after his gold rush.

“Monumental for the sport” NBC recently asked current top U.S. snowboard cross athlete Hagen Kearney to name his Olympic role model.

“I would say Ross Powers,” Kearney replied. “His winning run in the 2002 Salt Lake Games in halfpipe was monumental for the sport of snowboarding.”

That assessment, with a few caveats, still holds true.

His time in the spotlight has polished his communication skills. (He says to those who tag him shy: “I just worked hard and let my riding speak for me.”) It also has given him the wattage to illuminate the potential of others.

Surf’s up Powers rewinds back to the afterglow of his 1998 bronze medal, when he learned of a young Dorset snowboarder named Tyler Emond who had more promise than money. He sent an anonymous donation to cover his schooling, which in turn helped Emond make the U.S. team.

Feeling encouraged himself, the Olympian established the nonprofit Ross Powers Foundation in 2001 and began holding fundraisers for scholarship money. The effort would help the likes of self-described “All-American guy next door” Nick Baumgartner — who went on to beat his benefactor for the last U.S. snowboarding slot at the 2010 Vancouver games.

Powers admits that last loss stung.

“It was hard to come so close and not make it.”

Ever the competitor, he took action. Log onto www. rosspowersfoundation.org today and you won’t see his

past offer of assistance anymore. Instead, you’ll learn how he has corralled other Olympians to create an even bigger Level Field Fund for a variety of fledgling winter and summer athletes.

The fund, as noted on the website www.levelfieldfund. org, so far has awarded nearly $500,000 in grants to more than 100 different athletes from 15 different sports.

“Snowboarding definitely changed my life,” Powers says. “But without support, it would have been a lot harder to make it work.”

With a wife, two daughters and full-time job, the Olympian easily could be excused to stay home and rest on his laurels. Instead, he rewinds back to the moment he won gold — and saved the yellow roses he received for his mother.

“Family, friends — this is where I’m from,” he says of his desire to pay it forward.

“Sometimes I feel like I’m doing a little too much, but I love everything I’m doing.” •

UpCountryOnline.com | 31

THE SKI GUIDE: Vermont

By Chris Mays For James Hadley, getting ready for ski season is mostly about mental preparation. As the weather turns, a flurry of thoughts of snow and the local slopes come to him.

“It’s on my mind daily to say the least,” he said with

two days left to September.

“The anticipation.”

Even though he gets out almost daily in the winter, about 125 days a year, he tends to forget things. That’s why he does “a dry run” in October. He gets his clothing, boots and skis out as if

32 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

he were really going to hit the hills.

“So when I do go, I don’t waste any time,” he said. “Off I tootle.”

Living within 10 miles of the resort, Hadley spends most of his time at Mount Snow. But he gets a mid-

week pass for Mad River Glen and a spring pass for Killington. And he usually gets to Killington the first weekend the resort opens.

For those who want to improve their skiing chops, Hadley suggests committing some time the sport.

“Continuity is really good for developing your skiing, even if you’re not really learning or taking lessons,” he said. “Because if you’re paying attention to your skiing, you will progress just because you’re going a lot. Even if you don’t notice, your body will get sick of doing the wrong things and intuitively do the right things.”

Hadley also advises skiers to try out the conditions before writing them off. He has many times looked at a day as questionable but found it to be as good as any other.

“Any ski area with an enclosed chair pretty much eradicates any weather problems,” he said.

Vermont gets an average of about 4 million skiers and riders a year, said Sarah Wojcik, director of marketing and communications at Ski Vermont. Her group, also known as Vermont Ski Areas Association, was founded in 1969 to help the ski industry.

Wojcik said the visits are “pretty evenly split” between the southern, northern and central parts of the state.

Southern Vermont is considered to include resorts like Bromley Mountain, Magic Mountain, Mount Snow and Stratton Mountain Resort.

“We call ourselves a medium-sized resort,” said Janessa Purney, marketing director at Bromley Mountain. “We face south. We’re known as the Sun Mountain because of that southern exposure.

We don’t get that end-of-day shadow or chill some of the other mountains get.”

For its snowmaking technology, Bromley just received an award from Efficiency Vermont for project of the year. The resort also recently put a new roof on its base lodge.

Bromley touts its kids

program in its Snowsports School. Private and group lessons are available. The resort also has live music every Saturday in the winter and every day during holiday periods. Fun spring events include a pond skim and a box car derby.

“While we certainly don’t boast the highest vertical in the state, our 1,300 feet of vertical drop does have a great mix of beginner, intermediate and advanced terrain,” Purney said, making note of the mountain’s “beautiful gladed tree trails.”

Magic is going for a “throwback feel,” said Geoff Hatheway, president of Ski Magic LLC. His group took over the mountain about a year ago. While still offering the same terrain width and steepness that has been around since the early 1960s, work is being done to offer more terrain for beginners. A mid-mountain chairlift is being added along with a magic carpet. Also, investments are being made in snowmaking and grooming. The idea is to go from snowmaking on 20 to 25 percent of the trails to 50 percent.

Friendliness can be found at the Blackline Tavern. Plus, lots of bands and activities are scheduled at Magic throughout the year.

“We’re a place where people will show you where all the goods are if you’ve never been here before,” Hatheway said. “The vibe here is definitely pretty relaxed. We’re pretty bare bone in terms of it’s really about skiing and riding. People can snowshoe and go uphill on their own.”

Mount Snow now has claim to the “most powerful” snowmaking system in the Northeast. Recent upgrades

allow the resort to open more trails faster in the beginning of the season. Recovering from melt or rain will occur much faster, making vacation planning a less worrisome process.

Many of Mount Snow’s guests come to ski or ride Carinthia, the face dedicated completely to terrain parks with jumps and rails for tricks. Present and future Olympians have used the features for training. Other athletes prepare there for local, regional and national competitions.

“It’s consistently one of the top five parks in the East and one of the top 10 parks in North America,” said Jamie Storrs, communications manager at Mount Snow.

Carinthia was created nine years ago. Storrs calls it the resort’s “commitment to making a world-class terrain park.”

Last summer saw some more investment at Mount Snow, as crews broke ground on a new $22 million base lodge at Carinthia. The facility, which will be larger than the existing lodge with more amenities, will open in the 2018-2019 season.

For those who like a good adrenaline rush but want to stay on the ground, have no fear. The North Face is geared toward advanced skiing, with trees and black diamond trails.

But beginner and intermediate trails comprise 87 percent of the mountain.

“We’re a very family-friendly mountain and a great place to learn,” Storrs said. “We have a lot of people bringing their kids here to learn how to ski because they also learned how to ski here.”

Most weekends have some

UpCountryOnline.com | 33

E A view of Stratton Mountain Resort. Photo: Hubert Schriebl.

activity or event planned.

“We have an award-winning event calendar that provides fun for the family throughout the entire season that we really pride ourselves on,” said Storrs.

Lots of guests at Stratton gravitate toward the village, where a dozen shops and restaurants are located. Evening entertainment also is held there.

“You really don’t need a

car,” said Myra Foster, senior manager of marketing and communications at Stratton.

“You can choose from a variety of accommodations, a convenient hotel or spacious condominium. Everything you love about the mountains is right outside your door.”

Stratton has fast lifts and guarantees snow. Snowmaking reaches 95 percent of the mountain. The resort is known for its “great groom-

ing” and having a variety of terrain for all abilities, Foster said. After skiing or riding, guests enjoy dog sledding, snowmobiling, snowshoeing, swimming or hanging out in a hot tub.

As a snowboarder, Foster loves the gondola. “It’s so much easier to disembark from a gondola than it is a chairlift,” she said. Up top is the highest peak in southern Vermont.

Big name artists also perform at the resort.

This year brought a new groomer and a few dozen more snowmaking guns to the resort. And Stratton has a new owner now in Intrawest.

It joins a family with Mammoth Mountain, Squaw Valley Ski Resort and Deer Valley.

Here’s to a snowy winter. •

Need to know...

Bromley Mountain Ski Resort

Stratton Mountain Resort

3984 Vermont Route 11, Peru, Vt.

5 Village Lodge Road, Stratton, Vt.

Trails: 47

Trails: 97

Full-day tickets range from $56 to $79

Full-day tickets range from $90 to $115.

Information: 802-824-5522 or bromley.com

Information: 1-800-STRATTON (787-2886) or stratton.com

Magic Mountain Ski Area 495 Magic Mountain Access, Londonderry, Vt. Trails: 43, but a lot of the glades are not on the map Full-day tickets range from $51 to $69 Information: 802-824-5645 or magicmtn.com

Mount Snow 39 Mount Snow Road, West Dover, Vt. Trails: 87 Prices run from $12 to $100 depending on when tickets are purchased Information: 1-800-245-SNOW or mountsnow.com

34 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

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An inventor’s rules of the snowy road Dion Snowshoes of North Bennington works to keep its edge in a niche sport

E Bob Dion, owner of Dion Snowshoes in North Bennington, Vt., rivets the decking onto a snowshoe before sending it to a customer. Photo: Holly Pelczynski.

By Larry Parnass Bob Dion comes across as a keep-your-head-down guy, a problem-solver. He’s a Point A to Point B type, because that’s how people in a hurry view geography.

When Dion’s in a hurry, that might well be him coming up fast behind you, his stride compact and strong, snowflakes flying.

When he blows right by?

Don’t feel bad, because he’s someone Trail Runner Magazine named one of the 10 “living legends of trail running.”

When I caught up with the legend, he was leaning over a work table inside a North Bennington factory complex and speaking with Tonya Van Buren, an employee at Dion Snowshoes. It was the week before the start of the racing season.

Racks in the big room were filled with inventories of completed snowshoes of varied sizes and purposes, all carrying the company’s distinctive fluorescent orange toe tag.

When Dion studies photos taken at the finish line of snowshoe races, that’s what he’s looking for.

Those orange tags are usually there, evidence of his company’s success.

This time of year, as he travels the racing circuit, Dion’s viewed as a rock star in a demanding sport most people know nothing about.

Snowshoe racing exists somewhere between mountain unicycling and roller derby in popularity, but its reputation is growing, thanks in large part to Dion and his wife, Denise.

In early March, the Dions and their company will again host the U.S. National Snowshoe Championships, this

UpCountryOnline.com | 37

E Dion shows off one of his specialized racing snowshoes. Photo: Holly Pelczynski.

time in Woodford, Vt. It will bring a growing community of snowshoe racers to the sport’s spiritual heart, and within miles of the modest plant that turns out the specialty snowshoes worn by the majority of racers in the eastern U.S. Since the start of the racing season in December, the Dions have hit the road to attend competitions across the Northeast, drawn both by the need to nurture their business and a call to the wild of winter trail racing atop the gear they sell across the country.

The company sponsors over 100 races in seven separate series. A map of the northern U.S. on one of the factory’s walls shows carries pinpricks identifying race locations.

But they also go to races because they love the sport that loves them back.

Denise Dion, herself a snowshoe racer who’s won gold and silver medals at national competitions, says the pull to leave the merch table

behind while attending races is powerful.

“They all take off, and we want to take off too,” she said.

Like a lot of distance runners, Bob Dion, 62, has learned to be comfortable with his own thoughts. His stories tend to be succinct and rarely award him any credit, despite the recognition he’s received — including two golds, two silvers and a bronze medal in national snowshoe competitions and countless other awards in races ranging up to 100 miles on roads, trails and tracks.

He’d been a runner for years before his introduction to the snowshoe race, nearly 20 years ago, that may have changed his life.

“I won the first one I did.

I thought, ‘Oh, I love this,’” Dion says.

But his inventor’s gene was restless. Early snowshoe racers clomped along in heavy gear designed for backwoods travel by hunters and maple-sugarers. But snowshoes

38 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

then were so long they threw snow up and so wide they banged against ankles. Racers would tape cardboard to their ankles to protect them, Denise Dion says.

“There weren’t any decent snowshoes for racing,” Bob Dion says. “They slopped around and moved around a lot.”

Within a few years, Dion pulled away from a job in Amherst, Mass., and began making his own brand of snowshoes designed specifically for racing, starting at the couple’s home in Readsboro. He wanted them to be light, small and indestructible and stand up to trail conditions racers encounter across unpredictable New England winters.

That meant tough components that, he reasoned, could be switched out and replaced quickly, so racers didn’t find themselves without gear as the next contest approached.

Tough stuff, in other words.

“We’ve got roots, rocks and

mud,” he says. “There’s a lot of abuse.”

Customers took note and his shoes began to sell, first under the Catamount name and then with his own, in a logo adorned with a leaping snowshoe hare.

As the business grew, it faced off with other manufacturers interested in the racing niche, including Atlas Snow-Shoe Co. of Seattle, for a time one of its main competitors. Tubbs, another Vermont company, was also out there, though focused more on recreational use, but selling shoes for less than the range Dion charges, from $200 to $300 a pair.

Along the way, both of the other companies were bought out and their production moved to China.

The Dions keep a wary eye out across the market.

Though there are few competitors, the sport is so small there isn’t much business to share. A main rival now is Northern Lites.

The Dions work hard to be the dominant player in the Northeast and claim to have 60 to 80 percent of the racing market in the region and Canada, and 40 percent out west. Last year’s national competition, which the Dions’ company also sponsored, was held in Bend, Ore. They’ve become the team to beat at the cash register, and the competition pays to play, covering travel and lodging for top racers in exchange for using their gear.

As competitors to the core, the Dions aren’t ones to sit still for it. “We can’t have anybody sponsor in our backyard,” Bob Dion said.

The couple works to reinforce their brand by driving merchandise personally to running and bike shops, their prime retail outlets. Customers tend to be people who want a physical challenge, and are willing to pay a premium for the right equipment.

Given his natural reticence, it took a while for Bob Dion to agree to put his name on shirts and other accessories.

But to his amazement, the stuff sells. “Now, anything with our name on it, people are buying. Why would people want to wear anything with my name?” he asks.

Like any winter sport, success for a gear supplier depends on the weather. The Dions say that even with a committed clientele, sales tend to slump in years after winters with scant snowfall.

That was the case for the winter of 2016-2017, and like hundreds of businesses in Vermont, the Dions have been fervently thinking snow.

They need steady sales through the winter to help them get through summer. It remains a lean business.

“We’re doing a little bit

better every year with sales,” Bob Dion says. “The seasonal part of it is horrible. We barely get enough to get through the summer.”

The product line includes four types of frames, of different sizes and weights, with different bindings and cleats.

They brought out a narrower cleat option this year.

Some cleats are made of stainless steel. Others are aircraft aluminum with a Teflon coating.

Another innovation the Dions introduced was to make the Velcro binding straps adhere more surely, even in a hurry.

From the start, the Dions have made snowshoes their own way, skipping use of the traditional toe basket because it doesn’t allow the racer’s weight to come down in the right place, they say.

At first, they sent pieces of aluminum tubing out to be bent into the parts that make up the shoe’s frame, to be later joined by special aircraft epoxy. After investing more than $8,000, the company now has its own a pipe bending machine, a long and sleek gizmo that owns a corner of the factory floor.

Once frames are assembled, the decking — a coated fabric akin to the substance used for inflatable kayaks — is riveted on and then other components are attached.

Unlike street shoes, you see is what you get with a snowshoe, and it’s all about function.

After nearly 20 years of making snowshoes, the Dions know their craft, and the special principles they follow.

“Somebody can’t just come in and do it the way we’re doing it,” Bob Dion says.

And even if they do, just try keeping up with them on the race course. •

The DION WMAC Snowshoe Series Winter For more information, go to dionwmacsnowshoe.com Jan. 7 – Winter Magic 5k+ Londonderry, Vt. Day-of registration only

Feb. 11 – Capital Hills 5k #2 Albany, N.Y. Online registration

Jan. 14 – WSSF North American Championship 5/10k Saranac, N.Y. Day-of registration only

Feb. 17 – Stone Bridge Caveman 5/10/15k Pottersville, N.Y. Online registration

Jan. 20 – Hoot Toot & Whistle 5k Readsboro, Vt. .

Day-of registration only

Feb. 24 – Brave the Blizzard 5k/5.5mi Guilderland, N.Y. Feb. 25 – Woodford Whiteout 10k Woodford, Vt. Online registration

Jan. 27– Western Mass Snowshoe Scramble 5k/10k Holyoke, Mass.

Online registration Feb. 4 – Saratoga Winterfest 5k Saratoga Springs, N.Y. Online registration or paper registration Feb. 10 – Camp Saratoga 8k Wilton, N.Y. Online registration or paper registration

March 3 – Garnet Hill 10k North Creek, N.Y. Online registration March 10 – US Snowshoe Nationals 5k/10k Woodford, Vt. March 11 – US Snowshoe Nationals Relays/Half/ Marathon Woodford, Vt. Online registration

G Snowshoers compete in the 2014 U.S. National Snowshoe Championships, presented by Dion Snowshoes, at Prospect Mountain in Woodford, Vt. Photo: Holly Pelczynski.

UpCountryOnline.com | 39

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By Scott Stafford When the first snow falls, dozens of men and women begin scrambling up and down local hills and mountains of local ski resorts in a frantic effort to manufacture tons of artificial ground cover as quickly as possible.

They are the snow makers.

And while that may sound mystical, it is actually a stressful, thankless task often done in the dark and always done

in the freezing cold.

“They are the unsung heroes of the ski resort business,” declared Jim Van Dyke, vice president of environmental sustainability at Jiminy Peak, and a habitual snow maker himself.

Once the temperature sinks below 20 degrees, it hits the optimal temperature to turn water and cold air into snow and the real action begins.

At the start of the season,

crews have to quickly make enough snow for a good base before they can start opening trails to skiers and snowboarders. That takes a minimum of two to three days with the right temperatures.

“Our snow makers are hyped up and very excited,” said Sherry Roberts, owner of Bousquet Mountain.

“They can’t wait. And it takes all hands on deck for startup.

When it’s cold enough, we go 24 hours.”

Before the snow makers head out, they don their warm, water resistant, tough outer clothing, helmets, gloves and heavy duty boots with crampons. They carry a blow torch and a beater bar, to melt or break ice. They ride the chair lift to the top. They then walk down the mountain on foot, following the water and air lines.

They are making sure the hoses are not leaking or jammed, and checking each

THE SKI GUIDE: Massachusetts

A family enjoys a day on the slopes at Jiminy Peak Ski Resort in Hancock, Mass.

Courtesy photo.

UpCountryOnline.com | 41

E Mimi Lipson, 11, weaves through obstacles during a ski lesson at Bousquet Ski Area in Pittsfield, Mass. Photo: Stephanie Zollshan G Young skiers stand on their own on their skis for the first time during a lesson at Butternut Ski Area in Great Barrington, Mass.

Photo: Stephanie Zollshan.

42 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

snow gun to make sure the nozzle hasn’t jammed or frozen — and that they are aimed toward the ski trails.

When there is a problem, a clogged snow gun or a clogged water line, that routine becomes a focused effort to melt the ice, tap out the frozen water in the gun, and get it back up and working again.

Once they make it all the way down the mountain and back to the base, they stop in the lodge for a warm up, maybe a hot drink and a bite to eat.

Then it’s back up the mountain for another run.

Early in the season all this work happens only at night, as the temperatures are too warm in the daylight. But as the season wears on the temperatures in the daytime get cold enough to make it a 24hour battle.

“Snow makers thrive on difficulty, the harsh environment, the darkness and the cold,” Van Dyke said. “But when it gets really cold and windy, we have to keep track of who’s where and how long they’ve been out from a health and safety standpoint.

We might swap someone out if it’s real bad.”

The base is made of wetter, heavier snow, which in large quantities is more resilient to warm temperatures and rain, Van Dyke noted. Then after three or more feet of base snow, they add lighter fluffier snow on top.

Erick Bartlett, one of the managers at Bousquet, is a key member of their snowmaking crew.

“You’re most certainly going to be soaking wet at some point,” he said. “Snow making may sound magical, but it’s a dirty, wet job.”

In the off season, all seven Berkshire County ski areas

were busy upgrading equipment and improving trails.

Ski Blandford — now under new management and owned by the same folks who own Ski Butternut — renovated its lodge and put a multi-year capital improvement plan put in place, according to marketing director Dillon Mahon.

During the off-season at Ski Butternut, crews dredged a mid-mountain retention pond to add more depth and hold more water, which will allow them to make more snow continuously, Mahon said.

He noted that skiers are also enjoying a renovated upper lodge with enhanced wifi service.

Bousquet Mountain greeted its regulars with a newly upgraded chair lift, which delivers faster, smoother rides up the mountain, Roberts said. And upgrades to the snow guns will mean more snow in less time.

Over the summer, Catamount ski area added more snow guns and a mid-mountain water pump to enhance its snow making capacity over the summer, marketing director Rich Edwards said.

At Jiminy Peak Mountain Resort, there are a number of new features, said marketing director Katie Fogel.

There is a new fun zone for younger skiers and snowboarders, and a play area for youngsters who just want to play in the snow.

The ski resort, which is completely powered by renewable energy sources, has also added several electric car charging stations.

At Otis Ridge, skiers are enjoying a newly renovated restaurant, The Grouse House, with a new menu, business manager Jamie Carr said. •

Need to know...

Ski Blandford

Catamount Ski Area

41 Nyebrook Road, Blandford, Mass.

Route 23, South Egremont, Mass.

Trails: 29

Trails: 36

Full-day tickets range from $20-$45

Full-day tickets range from $20-$68

Information: 413-848-2860 or skiblandford.com

Information: 413-528-1262 or catamountski.com

Bousquet Mountain

Jiminy Peak Ski Resort

101 Dan Fox Drive, Pittsfield, Mass.

37 Corey Road, Hancock, Mass.

Trails: 23

Trails: 45

Full-day tickets: $25 ($10 Thursdays)

Full-day tickets range from$76-$83

Information: 413-442-8316 or bousquets.com

Information: 413-738-5500 or jiminypeak.com

Ski Butternut

Otis Ridge

380 State Road, Great Barrington, Mass.

159 Monterey Road, Otis, Mass.

Trails: 22

Trails: 10

Full-day tickets range from $25-$60

Full-day ticket: $40

Information: 413-528-2000 or skibutternut.com

Information: 413-269-4444 or otisridge.com

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UpCountry Tubing Guide

By Francesca Olsen Backyards and sloping state parks are good, but area ski resorts are stepping up the tubing game with groomed lanes, ski lifts so kids won’t get tired, and free-running hot chocolate.

Because you don’t need to rent equipment, tubing can be a cost-effective way to fly down a mountain. Most resorts supply their own tubes, and you often don’t need a pricier lift ticket to go tubing for the day. Parents, take note: You don’t need a ski lesson to go tubing, either. Just park the car, get some tubing passes, race down the hill, and do it again.

Many resorts require a release form before hitting the slopes, and very young children (or lap children) are usually not allowed. Tubing is usually restricted to those over 42 to 45 inches tall, so measure your kids before you head to the mountain.

In the Berkshires Berkshire East

Charlemont, Mass.

Three tubing lanes and a lift to take you back to the top of the hill. Head to the Tubing Barn from the parking lot; The Beastly Tube Park is to the right of the West Lodge.

Cost: Adults, $20, and children (12 and under), $15, for a two-hour block of tubing time. Tubing is done in two-hour blocks: 10 to noon, noon to 2 p.m., and 2 to 4 p.m., so plan accordingly. Tickets are sold 15 minutes before each session begins.

Hours: Weekends during peak season.

More info: 413-339-6617; berkshireeast.com

Bousquet Ski Area Pittsfield, Mass.

Bousquet’s tubing area is easy walking distance from the main lodge. Offers a five-lane tubing hill with a lift that takes you back up the hill. Tubes provided with cost of admission.

Cost: $18 for two hours, children 5 and older with release form; group pricing available.

Hours: Thursdays and Fridays, 3 to 8 p.m.; Saturdays, 10 to 8 p.m.; Sundays, 10 to 4 p.m. School vacation hours: Monday through Saturday, 10 to 8 p.m.; Sunday, 10 to 4 p.m.

More info: (413) 442-8316, bousquets.com

Ski Butternut Great Barrington, Mass.

Eight tubing lanes. Tubes provided. A lift brings tubers back to the top. The Tubing Center is on the far left side of Butternut’s main parking lot and has its own ticketing building.

Cost: $20 for a two-hour session, $25 on holidays, $99 season pass Hours: Saturdays, 10 to 8 p.m.; Sundays, 10 to 5 p.m.; $10 Friday nights (non-holiday), 5 to 8 p.m.

More info: 413-528-2000, skibutternut.com

E Tubers prepare to hit the slope at Bousquet Ski Area in Pittsfield, Mass. Photo: Ben Garver.

UpCountryOnline.com | 45

In Southern Vermont Grafton Trails and Outdoor Center Grafton, Vt. Grafton Ponds is an inn and 2,000-plus acre outdoor recreation center. It has a 600-foot tubing hill available for use. Get back to the top of the hill the old-fashioned way: By walking.

Cost: Tube rentals, $10 for two hours Hours: Season opens Dec. 16. Daily, 9 to 4 p.m.

More info.: 802-843-2400, graftoninnvermont.com/grafton-trails/

Magic Mountain Londonderry, Vt. Magic Mountain’s tubing lanes are located at the resort’s Base Area, and parents/guardians/guests can watch from Black Line Tavern. Multiple tubing lanes and a rope pull, with new lighting added last season.

Cost: $29 for the day; $25 after 3 p.m.; $219 season pass Hours: On holiday weeks and weekends from 11 to 6 p.m. holiday weeks and weekends; Thursdays and Fridays, 3 to 6 p.m.

More info: 802-824-5645, magicmtn.com

Mount Snow West Dover, Vt. Eight tubing lanes at the base of Mount Snow, between the Main Base Lodge and the Grand Summit Resort Hotel. A covered “magic carpet” lift brings you to the top of the hill.

Buy tickets at the top of the tubing hill or any ticket window on the premises.

Cost: $20 for 90 minutes Hours: Fridays, noon to 6 p.m.; Saturdays, 10 to 6 p.m.; Sundays, 10 to 5 p.m.; Mondays, noon to 5 p.m.

More info: 1-800-245-SNOW, mountsnow.com

Okemo Mountain Resort Ludlow, Vt. Okemo’s tubing area is off the magic carpet, in the courtyard at Jackson Gore. Purchase tickets at Resort Services Desk or the Jackson Gore ticket windows. Tubers must sign a waiver to participate.

Cost: $15 for 7 and up; $10 for 6 and under for an hour Hours: The 2017-18 tubing hours were yet to be announced as of presstime.

More info.: 1-800-78-OKEMO, okemo.com

G Children get ready for another trip down the tubing hill at Bousquet. Photo: Scott Stafford.

46 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

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Sliding Doors

A designer with her eye on the details Kate Morris on the art of harmony

By Jennifer Huberdeau

Kate Morris, owner of Morris House Antiques & Interiors, relaxes with her American Kennel Club Grand Champion Vizsla, CH Auburn’s Dashing Dexter, at her home, Cherry Hill, in Stockbridge, Mass. Photo: Caroline Bonniver Snyder.

It’s no accident that the binding on the stair runner carpet matches the wallpaper in the main hall and stairwell in Kate Morris’ Stockbridge home.

Attention to detail, no matter how minute, is something the interior designer, of Morris House Antiques & Interiors, takes very seriously, whether she’s working on plans for a Manhattan office or for her own Berkshire Cottage.

“I like people to walk into my rooms and feel a pleasing sense of symmetry, a balance in the color palette and in the proportions,” Morris said over an afternoon tea at her home, Cherry Hill, where she resides part-time with her husband, John “Hans” Morris, a co-owner of New England Newspapers Inc. The couple also has homes in New York City and San Francisco. “It’s also about layering — by that I don’t mean clutter or fussiness — and creating different levels of patina, so there’s interest in even small details in the room and the overall effect is pleasing.”

She isn’t one to design a

room in a single time period or trend. For her, creating a comfortable yet elegant living space is about finding balance and harmony by blending traditional and contemporary styles. It’s an aesthetic known as “transitional.”

“I like to incorporate different styles and to try pull new pieces and cherished pieces together in a harmonious way. I really love incorporating the interests, passion and priorities of my clients into the decor,” Morris said. “I consider my style transitional. Transitional, to me, means pairing heirloom antiques with modern artwork, or vice versa, and creating spaces that appear timeless because of the reflection of different time periods and styles which compliment each other.”

“I play with pieces and texture and color and the rhythm of the architecture in the room to create an environment that reflects the people who own it and live there.”

It’s an aesthetic that appealed to clients in San Francisco, New York and the Berkshires, where she’s served as the interior design-

UpCountryOnline.com | 49

E A staircase at Cherry Hill. Photo provided by Kevin Sprague.

er for the 8,500-square-foot, 20-room Southmayd Farm mansion.

“Maybe it’s because of my eclectic interests or maybe I attract clients who want to work with a designer who will understand when they say ‘this isn’t the greatest Georgian table in the world, but it’s been in my family for three generations’ [and I want to keep it.],” she said.

The role of an interior designer is multifaceted, she says, describing it as part consultant, part project manager, part problem solver and sometimes mediator.

“For the most part, I find, people know what they like – they have favorite colors or favorite patterns or a favorite piece of furniture or style. As a designer, I’m often asked to help bring different points of view and different preferenc-

es together, so that everyone in the family is happy with his or her special place. And yet, we still have achieved a cohesiveness in the design.

The goal is everybody be happy!” she said.

Dressed in black leggings and light blue denim shirt with a popped collar, Morris is enjoying a day at home with her American Kennel Club Grand Champion Vizsla, CH Auburn’s Dashing Dexter, just after the Thanksgiving holiday, which found the couple hosting some 22 guests at the estate.

It’s a far cry from the hustle and bustle of 1980s Wall Street, where both she and Hans worked. At the time of their marriage in 1984, Kate was an assistant vice president in the money-market finance division of PaineWeb-

50 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

ber Inc., while Hans was second vice president in the public finance division at Smith Barney, Harris Upham & Company.

It was during those early Wall Street days that her penchant for interior design took root.

“We were married very young and we worked long hours on Wall Street. On the weekends, before we had kids, we would go to museums, art galleries and flea markets and I guess I just started down a path where that was my hobby,” Kate said. “It gave me a creative release from the world of finance on the weekends. Spreadsheets just aren’t as pretty as chintz.”

Both she and her husband had grown up in households where art and antiques were held in high regard. Her husband’s grandparents, Vincent

and Joan Morris, had retired to Stamford, Conn., where they opened Morris Antiques, specializing in early Americana, and taught classes in the trade. Joan Morris was a leading expert in Early American porcelain, authoring several books on the subject.

A native of Washington, D.C., Kate was raised to appreciate the wealth of history and art the region had to offer.

“I grew up living with antiques and things that were passed down through generations. I was always taught to venerate those things. My mother really loved art and art history, so my birthday parties wouldn’t be going to the ice skating rink. My birthday parties would be going to the Smithsonian or to the National Gallery of Art,

to Mount Vernon or taking a trip to Williamsburg, Monticello or many of the smaller museums in and around Washington, D.C. “I traveled to Europe with my parents as a child and my mother had to see every church, every castle, every estate, every museum. I had a really wonderful opportunity to grow up looking at beautiful things. I didn’t necessarily live with that kind of luxury, but I grew up appreciating beautiful things.”

The couple’s shared interests in antiques, history and art would unknowingly lead to Kate’s second career and lend itself to the later restoration of Cherry Hill and the historic Cherry Cottage.

“When I decided to retire from Wall Street, I found I had more time for my interest in interior design. Of course, most of my time was spent raising children, but eventually, in 2005, a friend of mine and I decided to go to the New York School of Interior Design together,” she said.

But she would soon find the skills she used on Wall Street would come in handy in her new profession.

“An important part of being a good designer is also being a project manager.

That was a skill I carried over from my Wall Street days. I have been incredibly lucky in getting to know amazingly talented tradespeople in the Berkshires and people who travel all over the world to do their craft,” she said.

when issues arise, you have a lot of creative thinkers on site to solve the problem.”

Beginning in early 2001, Hans and Kate would first restore Cherry Hill, their Georgian Revival home which was built in 1897 for Dr. Charles McBurney and Margaret Weston McBurney, and then Cherry Cottage.

Cherry Cottage, the original home on the property was built in 1783, has been called home by an eclectic group of individuals, including Norman Rockwell’s family, hippies and an astronaut.

“The most comprehensive work I’ve ever done was on Cherry Cottage. I literally oversaw that from the historical research stage on through. I was involved in everything from the historical research and architectural forensics to sourcing and reclaiming antique materials and managing a fantastic crew of carpenters, painters, plasterers, masons, etc. We had to make some really interesting choices because the house had been added on to so many times, as is typical in

E In 2011, Morris was invited to participate in the Ventfort Hall Designer Showcase. She designed a debutante’s dressing room for the showcase.

G The living room at Cherry Hill, Kate Morris’ Stockbridge home. Photos provided by Kevin Sprague.

“A good designer knows the right people for the right job and is able to provide the organization skills and people skills needed to motivate and troubleshoot along the way. Part of the fun of working with a skilled team is that

UpCountryOnline.com | 51

“I consider my style transitional.

Transitional, to me, means pairing heirloom antiques with modern artwork, or vice versa, and creating spaces that appear timeless because of the reflection of different time periods and styles which compliment each other.”

— Interior designer Kate Morris

52 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

The dining room at Cherry Hill.

Photo provided by Kevin Sprague.

UpCountryOnline.com | 53

New England,” she said.

“In the end, we decided to pay tribute to the three most historical significant periods of the house — the colonial period, when the house was built; the federal period, when Theodore Sedgwick owned it and the 20th century, reflected in its modern, but understated kitchen and bathroom.) In the end, the house decorations really became a lot of fun, because I collected everything from antique beds and bureaus to antique spectacles and quill pens.”

Morris spent five years reclaiming 18th century floorboards, nails, hinges, doors and paneling. She then assembled a team of tradesmen, craftsmen and artists skilled in the correct time period of the house.

“I worked with some of the most incredible tradespeople and artisans, expert timber framers, highly skilled finish carpenters, decorative painters, mixing milk paints and glazes on site, master masons and plasterers. Our team was fantastic! What took the longest was finding the right people and the right materials, but patience paid off.”

Having the right skills and the right people in your Rolodex is only part of what makes a great designer, she says. It’s also about understanding a client’s needs and wants.

“Prioritizing things is different from one client to another. I like to consider lifestyle. Is this a young family?

Is this a family with a lot of pets? With no pets? I think it’s important, obviously, to set a realistic budget, and also to make room in the budget to accommodate the wish list.”

She added, “Changes in lifestyle can be challenging

6 Pro Tips from Kate Morris: Pro Tip: “Your windows are like framed artwork. When choosing colors, you need to consider the outside view.”

Pro Tip: Once you decide on the flooring, you’re better able to layer the room in terms of color, pattern and texture.

“If I’m designing in the Berkshires and I’m looking out at the view, I’m seeing lots of different shades of green. I may see an azure sky. I may see brilliant fall foliage. I see a panoply of texture and color. But, if I’m designing in San Francisco, I’m looking out at a waterscape. I’m seeing shades of gray and blue and very soft light. Not the brilliance of the array of color in the Berkshires. So that it informs the palette of my interior.”

It’s fun to pick out colors and fabrics for a room first, but those first decisions will dictate the rest of the design.

“I think the most successful rooms start from the ground up. One of your biggest expenses is going to be your flooring – hardwoods, your carpets, your rugs,” Morris said. “It’s not always the most fun to place to start, but it’s a good place.”

Pro Tip: Morris says to “test your fabric and paint samples on the walls during different times of the day.

It could be too dark a shade or too washed out.”

“Just because you like that color doesn’t mean it will look good in your room.”

Pro Tip: “I typically order 10 percent more than needed (with the client’s approval, of course!).” Morris says, “If you really love a wallpaper or a fabric, ask your designer or fabricator how much overage you should to have on hand for repairs — enough to make two extra pillows or to repair a leak.”

“There are so many product offerings today, and products tend to go out of stock or to become discontinued more frequently,” Morris said. “It can be very frustrating and costly if you have a spill or a leak and don’t have an extra quantity on hand to repair the damage and the product is no longer available.”

for people, and more and more I’m working with clients who are downsizing or creating their second dream home to accommodate adult children and grandchildren. I

54 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

Pro Tip: “I like to lay all the pictures out on the floor in front of the wall they are to be hung on. Measure carefully, especially when you are creating a montage with different sizes and shapes of frames. Then you can play with the arrangement on the floor, before you pick up hammer and nails.”

Two is better than one when hanging pictures. Hanging a significant piece of artwork on a newly painted wall can be intimidating. Add a few more items, and the challenge increases. Don’t hang everything on the wall at the same eye level. You want to create movement on the walls.

Morris says, “So, before you put holes in the wall, have a plan.”

Pro Tip: Wine Off should be kept on hand. “When someone spills red wine, you spray it on and it takes the red wine out of the fabric or carpet.”

Any stain can be a pain to get out of fabrics and carpets, but red wine is one of the worst offenders.

find downsizing is particularly difficult for people. I think it’s an area where designers can be helpful because it’s so hard to edit oneself. It’s great to have somebody else

say, that piece is a keeper but I think you can lose that. It’s very reassuring.”

To learn more about Morris House Antiques and Interiors, visit morrishousellc.com •

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5 hobbies to try this winter Cabin fever setting in? Take the opportunity to learn a new skill.

Fly Tying If you like detail and fine work, this is the one for you. Tying flies is almost like building a ship in a bottle, except the flies can be put to use to attract fish come spring.

To get supplies and lessons all at once, stop by the Orvis Store in Manchester, Vt., for a fly-tying starter kit,

By Francesca Olsen

which at $189, includes DVD instructions and enough supplies to tie 160 flies. Orvis also sells smaller fly-tying kits for specific kinds of fishing environments for around $100, as well as plenty of precision-oriented supplies specifically made for this hobby.

While you’re in town, stop by the American Museum of Fly Fishing, which celebrates the sport’s heritage and has plenty of eye candy/fly candy on view. The museum’s collection includes more than 22,000 flies, including the oldest ones in existence, which originate in Scotland and England.

Put your handiwork to the test and plan a trip through Berkshire Rivers Fly Fishing, which books fly fishing trips and lessons any time of the year.

Headquartered in Lee, Mass., you’ll be able to sign up for everything from casting lessons to fishing boat trips.

The Governor Aiken Bucktail is the official fishing fly of the state of Vermont. This fly was tied by Rhey Plumley. Photo courtesy of the American Museum of Fly Fishing.

56 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

Berkshire Rivers Fly Fishing Lee, Mass.

(413) 446-5147 berkshireriversflyfishing@gmail.com www.berkshireriversflyfishing.com

American Museum of Fly Fishing 4070 Main St., Manchester, Vt. (802) 362-3300 www.amff.org

Orvis Store 4180 Main St., Historic Route 7A (802) 362-3750 Orvis’ Fly Fishing blog news.orvis.com/fly-fishing

Learn to Paint Sure, you could just stay inside watching Bob Ross videos all winter, but don’t you want to learn some new techniques from a local professional?

For those ready to delve deep, IS183 in Stockbridge, Mass. has 22 different painting classes, from finger painting open studios to “I Wish I Could Draw” multi-day intensives, and classes range from $150 to $360. Classes also meet across the Berkshires; from March 4 to March 25, “Painting: A Sampler” will meet at Design Lab on Main Street in North Adams, and covers pastels, watercolor, acrylic, and oil.

If you’re just looking to get your hands dirty and explore your visual side—or have a fun, artistic evening — paint and sip classes abound in the Berkshires and Southern Vermont. The Progressive Pallette in Williamstown offers regular themed painting events and private classes. Berkshire Paint and Sip in Pittsfield does the same, as well as focused art classes in acrylics and open studio hours. Manchester Arts Studio and Gallery in Manchester Center, Vt., also offers occasional classes and paint and sip parties.

Berkshire Paint and Sip

Upcoming events: American Museum of Fly Fishing Tie One On Fly fishing activities for all, followed by pizza, cash bar and Pig Farm Ink Iron Fly Contest Saturday, Feb. 17, 2 - 8 p.m Frequent Fly Tier Multi-level fly tying instruction in the gallery.

Saturday, March 10, 10 a.m. - noon Frequent Fly Tier Multi-level fly tying instruction in the gallery.

Saturday, March 24, , 10 a.m. - noon E The clown fly is used to introduce children to fly tying.

Photo courtesy of the American Museum of Fly Fishing.

305 North St, Pittsfield, Mass.

(413) 205-8346 www.berkshirepaintandsip.com

IS183 Art School of the Berkshires

The Progressive Palette

13 Willard Hill Road, Stockbridge, Mass.

(413) 298-5252 www.is183.org

71 Spring St., Williamstown, Mass.

413-588-1488 progressivepalette.com

Manchester Arts Studio and Gallery

Home Brewing

4479 Main St., Manchester Center, Vt. (802) 236-0684 manchesterartsvt.com

Home brewing is a good way to spend one winter Saturday or Sunday, but it involves some equipment investment. Plenty of companies and stores offer home brewing kits with every-

UpCountryOnline.com | 57

thing included (a beer recipe and all the equipment a beginner would need). If you have the infrastructure already, you can buy a beer recipe kit with hops, malt, and instructions.

Some stores have their own personalized kits they’ll assemble for you if you call ahead, like Beer and Winemaking Supplies in Northampton, Mass.

To brew beer, you’ll need some specialized equipment and lots of time to boil down the mixture and monitor the fermentation process. You’ll also need to have patience, once it’s bottled, it’ll be several weeks before you can drink it (or know if you succeeded).

If beer isn’t your thing but fermenting fizzes your imagination, kombucha, the gut-healthy, fermentation-carbonated beverage, is the ticket. Kombucha kits are available in your average food co-op (Wild Oats in Williamstown sells them) as well as online. Ask a local hippie friend if they know anyone who’ll give you a SCOBY—that’s “Symbiotic Culture of Bacteria,” which is integral to the process. Kombucha making does not involve cooking, and takes up less space than brewing beer.

Beer & Winemaking Supplies 154 King St., Northampton, Mass.

(413) 586-0150 www.beer-winemaking.com

Homebrew Emporium 470 N. Greenbush Road, Rennselaer, N.Y. (518) 283-7094 beerbrew.com/locations/heny

Wild Oats Market 320 Main St., Williamstown, Mass.

413-458-8060 Wildoats.coop

Woodworking Got tools for the holidays and want to learn how to use them? Your best bet is to head to the local hardware store and get some advice. If you’re buying wood, ask about what the type of wood is usually used for. If you want to start out small, many hardware stores have basic bird house (or other simple project) kits. Large hardware stores like Home Depot also offer DIY classes, with new offerings every month or so. Make sure you pick up safety goggles!

If you are looking to get handy, the Heartwood School in Washington, Mass., is dedicated to teaching people skills for building energy-efficient houses. The school offers building basics courses, as well as specified courses in timber framing and roof framing.

If you’re really committed to being a hermit this winter, though, there is a YouTube tutorial for almost any woodworking project you can think of, as well as every technique and plenty of machine demos. For project inspiration, take a look at the members on the Berkshire Woodworkers Guild site — local woodworker members range from fine art to

58 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

bespoke furniture to ukuleles to boat-building.

Heartwood School Johnson Hill Road, Washington, Mass.

(413) 623-6677 Heartwoodschool.com

Berkshire Woodworkers President Jim Law, undermountainjointers@gmail.com www.berkshirewoodworkers.org

Quilting “Measure twice, cut once” applies to more than one hobby on this list. If sewing and quilting are completely new to you, start small, with a quilt kit from a local fabric shop like Karen’s Quilting Corner in Williamstown, Mass. or Brookside Quiltworks in Egremont, Mass. JoAnn Fabrics in Pittsfield also has some good beginner options. Karen’s also holds classes, from simple bags to basics to finishing techniques. If you want to go big, you need a sewing machine.

If you can sew a straight line already, try a simple ninepatch quilt block—cut nine squares of equal size, sew into three horizontal lines, then sew the lines together to make a square.

Even if you don’t own a sewing machine, you can while away the hours with paper piecing — download a pattern, cut it out, pin to fabric and cut, then zone out while puzzling together a detailed quilt block by hand. Generations Quilt Patterns offers lots of free templates. Remember that this isn’t a race — quilting is about color, measurement, precision, and craftsmanship.

Karen’s Quilt Corner 723 Cold Spring Road, Williamstown, Mass.

(413) 884-6200 Karensquiltcorner.com

The Scarlett Creation 626 Main Street. Bennington, Vt. (802) 447-3794 www.thescarlettcreation.com

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Free paper piecing patterns www.generations-quilt-patterns.com/free-paper-piecingpatterns.html •

H F Handmade quilt. Photo: Joe Aidonidis.

UpCountryOnline.com | 59

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Flex into a new comfort zone Choosing the right group fitness class

By Makayla-Courtney McGeeney Thousands of Americans set New Year’s resolutions each year but rarely follow through with them, especially those who set health-related fitness goals. It’s time to break that bad habit.

Commit to a new workout routine Folks join a fitness facility for a number of reasons; to lose weight, to overcome an injury, or train for a long term goal. What keeps them going back? A combination of constant motivation, a variety of exercises, emotional support and camaraderie.

Instead of dreading hours on the treadmill attempting to achieve your spring body, level up with a new style of training. In Berkshire County and Southern Vermont, there are plenty of options for a variety of fitness facilities.

Whether it’s a group fit-

ness class, challenging obstacle course race or a new exercise, local gym owners and personal training clients offer up what they believe are the best ways to get in shape for 2018.

Debi Davenport, a client of Time for Yourself in Bennington, Vt., sought out Sandy Stevens for help with her weight loss goals after unsuccessfully attempting to lose weight and trying countless diets. Since March 2017 she’s dropped 42 pounds, two more pounds than her original goal.

“I feel like a new person.

Sandy is my hero. I know I had to do the actual work but she has motivated me and guided me on this journey,” Davenport said.

She reached her goal by improving food choices and participating in Stevens’ TRX suspension training and tabata classes.

While a majority of Stevens’ clients are female, more men have started coming to

her facility, as well as older teens and couples.

“That’s happening a lot with TRX and mud warriors,” she said. “They’re each getting their needs met. It’s nice to be able to work with your partner working toward a goal together… They also try harder when paired with other people in the class. It helps bring them to the next level. It’s been awesome to see the partners working together.”

Stevens’ focus, as of late, is the Spartan Race obstacle course that started in Vermont 10 years ago. She trained to be a Spartan coach earlier this year and now prepares some of her clients to participate in the race. In doing so she sets group challenges for each month. A plank challenge in October helped develop proper form for the 22 push ups per day in November and then 30 burpees per day in December.

“Each level is doable and the next month builds onto

it,” Stevens said.

Clients are training together regularly working toward the same goal. Stevens said clients can do the challenges on their own and are held accountable via Facebook where other participants announce their success.

“We’re always trying to find ways to help them get stronger and get those goals while still being creative.

You’ll see as the month goes on you’ll get stronger. You’ve been doing it for a month you should have some progress and if you haven’t been doing it consistently, I’ll see that and you’ll feel it,” Stevens said about how her clients progress during monthly challenges.

A challenge and a community all in one While Spartan Fitness in Lenox, Mass. sounds like the proper training center for

Words of advice “Listen to your body. Take breaks. Never apologize for not being there or for not reaching any goal.”

— David Pixley, Spartan Fitness member

“Be accountable for yourself and be the best you can be.

When you are really ready the change will happen, but you have to make it happen, you just can’t talk about it.”

— Debi Davenport, Time for Yourself member UpCountryOnline.com | 61

E Clients of Spartan Fitness in Lenox, Mass., perform kettlebell swings, jump rope, do burpees, wall sits and more. Trainers at the facility aim to keep workouts different every class to challenge clients. Photo courtesy of Spartan Fitness.

the aforementioned obstacle course, it’s not, but certainly transforms those who are looking for a challenge and community.

“Results favor the brave — you have to put the work in,” said Chas Gonnello, a nutritionist, certified strength and conditioning specialist and corrective exercise specialist at Spartan Fitness. “If you want to get really good at a sport, get really fit, stronger, put muscle mass on, etc., it all requires hard work … Just like someone who wants to recover from an injury.”

Spartan Fitness member David Pixley, 44, can attest to that. His workouts include strength and endurance training while striving for overall better health. He also noticed “a significant

increase in strength and endurance” and finds it easier to reach a personal record (PR) while performing various weight lifting exercises.

“Chas has a unique ability to challenge and also respect limits,” Pixley said. “When I began I was slow, out of shape and wanted to avoid injury. I was encouraged for showing up and doing my best.”

Gonnello ensures his clients don’t overdo it in the gym by constantly changing up their routine.

“I guide people in fixing certain biomechanical issues,” he said. “The idea for me is to always be adapting workings… being versatile and using my creativity to change the structure of the workouts.”

He said no workout has

been repeated twice in the past 10 years because he’s always finding new ways to challenge clients. “That’s what keeps us on our toes and keeps things fresh and, in a way, sort of entertaining.”

Last winter, Pixley was introduced to Spartan Fitness by his fiancee and has not only gained back stamina and confidence, but also gained a positive and healthy mental state.

“What [Chas] offers is a space to learn about how to take care of yourself, vocalize goals, express limits, realize failure without complaint or excuse and modestly accept success,” he said. “It is an approach to self learning and self improvement that lends confidence and abilities to all areas of life.”

Switch up the routine Carla McComb, owner of Supreme Fitness in Brattleboro, Vt., mirrors Gonnello’s training technique of switch-

ing up exercises to keep clients motivated. She’s been a personal trainer for 30 years.

The most popular class at the gym is High Intensity Interval Training (HIIT), formerly a Crossfit class. The idea is to perform intense bursts of exercise in short, timed periods, followed by a short rest period.

“It keeps you engaged,” McComb said. “Some people like the stimulation and camaraderie with the classes.”

She said individuals of any fitness level can benefit from group exercise classes.

Whether it’s getting through a new and challenging routine or gaining strength back in certain muscles, jumping into a group might be the best way to switch up your workout. • “It is simple: show up, be respectful, do the best you can, help others when you can and be mindful of the effort it takes to succeed and keep putting in the effort and keep an open mind,” Pixley said. •

F Debi Davenport lost 42 pounds since attending Sandy Stevens’ group fitness classes at Time for Yourself in Bennington, Vt. She said Stevens keeps her motivated to stick to her goals.

Photo courtesy of Debi Davenport

Words of advice “You’re only a beginner once, so stay active and keep moving so you don’t have to start over again.”

— Carla McComb, Supreme Fitness

“Step out of your comfort zone. Try something different. Do something that you enjoy. If it’s going to make you miserable, you’re not helping yourself.”

— Sandy Steves, Time for Yourself

62 | UPCOUNTRY MAGAZINE | Jan/Feb 2018

“No matter what the goal is you have to apply yourself toward it.”

— Chas Gonnello, Spartan Fitness

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‘Oh, baby, it’s cold outside’ If you’re spending winter on the couch, watch these films with local connections

By Jennifer Huberdau Staying in this winter because it’s too cold outside? Here are movies filmed in the Berkshires and Southern Vermont you might want to watch. same name by John Irving, the movie follows the exploits of the orphan Homer Wells (McGuire). Perhaps the most obvious local connection is Ventfort Hall Mansion and Gilded Age Museum in Lenox, Mass., which lent its exterior to the film for its orphanage. Other scenes were shot at the Mahaiwe Performing Arts Center in Great Barrington, Mass., Scott Farm Apple Orchard in Brattleboro, Vt., and at the train station in Bellows Falls, Vt. Mel Gibson, Mark Wahlberg, John Lithgow, and Will Ferrell in” Daddy’s Home 2.” Photo: imdb.com

Available on Amazon Video, Vudu, iTunes, Google Play and YouTube.

“Daddy’s Home 2,” a 2017 holiday sequel to the popular “Daddy’s Home,” features Will Ferrell, Mark Wahlberg, Mel Gibson and John Lithgow. The four men decide to take Ferrell’s stepchildren and Wahlberg’s children on vacation at a luxury resort where chaotic adventures take place. The movie was partially filmed at Ski Butternut in Great Barrington, Mass.

If you aren’t able to catch it in the theater, it should be hitting on-demand and other streaming services soon.

Although

“The House

Cider Rules” — a 1999

film starring Toby McGuire, Charlize Theron and Michael Caine — is set in Maine, most of the film was shot elsewhere. Based on the book of the Ventfort Hall Mansion can be seen in the promotional material for 1999’s “The Cider House Rules.”

Image: imdb.com

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Chevy Chase stands outside a real house in Grafton, Vt., which was used in the 1988 film “Funny Farm.”

Image: imdb.com

Chevy Chase’s 1988 film, “Funny Farm,” is perhaps the most famous comedy

filmed in Southern Vermont. The film, which follows the misadventures of a couple after they move from New York City to the fictional Redbud, Vt., was shot in Townshend, Grafton and Windsor and featured many local residents as extras. A gazebo built by the film crew for the shoot still stands in Townshend.

Available on Amazon Video, Vudu, iTunes, Google Play and YouTube.

UpCo Film Trivia “The Haunting,” a 1999 remake of the 1963 psychological horror film of the same name, starring Liam Neeson, Catherine Zeta-Jones, Owen Wilson and Lili Taylor, has several connections to the Berkshires and Southern Vermont.

At the beginning of the movie, Taylor’s character responds to a newspaper advertisement searching for candidates to participate in a sleep study at Hill House, a mansion in the Berkshires. Both the 1999 film and its British predecessor were based on “The Haunting of Hill House”

by North Bennington author Shirley Jackson.

“Wet Hot American Summer” fizzled at the box office in 2001, but became a cult classic shortly after it hit video store shelves the following year.

The satirical parody is set at the fictional Camp Firewood, which co-writers David Wain and Michael Showalter based on the sleepaway camps they went to as teens. Showalter attended Camp Mohawk in Cheshire, Mass. The film, as well as its Netflix prequel and sequel series,

features Pittsfield, Mass., native Elizabeth Banks, as well as Williamstown Theater Festival alum Bradley Cooper and David Hyde Pierce.

When Kathleen Turner’s character, Jane Blue, is asked where she is from in the 1993 comedy, “Undercover Blues,” she replies, “North Adams, Massachusetts. Why?” During an interview at the Williamstown Theatre Festival in 2007, Turner said she had never heard of North Adams before, saying the line and the location had come from either a script writer or crew member.

In the 1998 film, “You’ve Got Mail,” as Tom Hanks and Meg Ryan walk through a farmers market in New York City, they pass by the “Berkshire Berries” stand, a small, Becket, Mass., business that sells jams, jellies and syrups.

Film crews painted the leaves of trees to simulate the fall foliage while filming “Funny Farm” in Townshend, Vt. All but one of the trees died.

The production crew planted new trees at the end of the shoot.

Diane Keaton starred in the 1987 film, “Baby Boom.”

Image: imdb.com

Enjoy romantic comedies? “Baby Boom,” is a bit of a throwback to the

late 1980s Wall Street era, but it still has its charms. The film featured Diane Keaton as a yuppie who inherits her deceased cousin’s sixmonth-old child, was filmed in Manchester, Peru and Weston, Vt. Available on Amazon Video, Vudu, iTunes, Google Play and YouTube.

Williams College served as backdrop for part of “The Human Stain,” starring Anthony Hopkins and Nicole Kidman.

Image: imdb.com

For those looking for something a bit more on the serious side, there’s the 2003 film, “The Human Stain,” which shut down parts of Williams College and the surround area during filming. The film featured Nicole Kidman and Anthony Hopkins. Hopkins portrays a professor and dean of a college who is forced to resign after he is accused of making a racial slur. The event leads him to examine his own racial identity.

Available on Amazon Video, Vudu, iTunes, Google Play and YouTube.

“The Human Stain” was the second movie Hopkins filmed in Williamstown, Mass. He appeared alongside Bo Derek and Shirley MacLaine in the 1980 dramedy, “A Change of Seasons,” which was filmed on location in Williamstown, as well as in Bennington and Wilmington, Vt. In the movie, Hopkins is a college professor who is having an affair with Derek’s character. MacLaine, who plays his wife, retaliates by having her The promotional poster own affair. In the end, for “A Change of Seathe two couples end sons,” which was filmed in up sharing a ski cabin Williamstown, Mass. and Bennington, Vt., features in Vermont.

Bo Derek, Anthony Hop-

Available on Amazon kins and Shirley MacLaine.

Video. Image: imdb.com

Feeling nostalgic? In 1969, Arlo Guthrie’s

“Alice’s Restaurant” was turned into a

film of the same name. Guthrie appeared as himself in the film which recounts the events that take place in his now iconic song, “Alice’s Restaurant Massacree.” The film was shot in Great Barrington and Housatonic, Mass.

Available on Amazon Video.

Other movies filmed in Southern Vermont include, “Time Chasers,” “Paranoia,” “Blood Rites,” “Sacrifices,” “Terror Train, and “Welcome Home.”

Films shot in the Berkshires include” Karen Allen’s directorial debut “A Tree. A Rock. A Cloud.,” “Poison,” “Lethal Innocence,” “Before and After,” “Into My Heart,” “Winter Falls,” “Dinner and a Movie,” “The Secret Village,” “I’m Coming Over (short),” “The River (short)” and “Worlds We Created (short).” •

H A still from the 1998 film “You’ve Got Mail” shows a sign for Becket, Mass.-based “Berkshire Berries.”

UpCountryOnline.com | 65

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