The Bourdon Maple Farm in Woodstock is a 10,000 tap maple farm located in the hills of Woodstock where sugarmakers combine heritage, tradition, and craftsmanship to produce pure, organic maple syrup. Stewardship of the land and dedication to supporting Vermont's vibrant native forests guides their mission in crafting excellent, sustainable maple syrup for all to enjoy. See their ad on page 43.
President and Publisher
Jordan Brechenser jbrechenser@reformer.com
Editor
Ahmad Yassir ayassir @benningtonbanner.com
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Cicely M. Eastman ceastman@reformer.com
Windham County
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Lylah Wright lwright@reformer.com
Account Executives
Richard Lolatte rlolatte@reformer.com
Richard Battista rbattista@reformer.com
Miles Mazel mmazel@reformer.com
Bennington County
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Susan Plaisance splaisance @benningtonbanner.com
Account Executives
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Vermont Country magazine is a publication of
Photo by Meg Emmons
The Sugar House at Bourdon Maple Farm in Woodstock Vermont.
Danby’s Smokey House Center takes on the sticky situation of maple syruping in a changing climate
By Danielle M. Crosier, Vermont Country
In 2024 alone, more than 3,000 Vermont sugarhouses contributed a total of 3,108,000 gallons of maple syrup to the United States economy.
Data obtained from the United States Department of Agriculture’s National Agricultural Statistics Service have indicated that Vermont’s contribution consisted of more than 53% of production, nationwide.
Images provided by Smokey House Center Steam and smoke rise from the sugaring shack at Smokey House Center in Danby.
New York, which came in second place, contributed a total of 846,000 gallons. Maine, which came in third place, contributed 701,000. The runners-up include Wisconsin, with 458,000 gallons. Michigan, at 200,000 gallons; Pennsylvania, at 182,000 gallons; and New Hampshire, at 140,000 gallons also made significant contributions to national production. However, in recent years, the industry has been struggling to adapt to a changing climate and a changing environmental landscape.
The issues are multifold and interwoven, and involve the decline of sap production, species health and resiliency, and habitat change.
Of primary concern is the fact that the sugar maple (Acer saccharum) is considered a “climate sensitive” species. With warmer and milder winters affecting the timing and extent of the sap flow, and the sugar content it contains – coupled with sporadic episodes of deep freeze that damage the root system – there is talk within the industry about how to prepare.
Sap lines are set for the upcoming maple sugaring season at Smokey House Center in Danby.
Issues such as late frost events that occur after budding, excessive rain in the spring, droughts in the summer, and air pollution further compound the problem – often favoring the more climate-resilient beech over the maple.
The threat of predation by the invasive Asian long-horned beetle, which is not yet established in the State of Vermont (which, though not yet established in Vermont, has decimated hardwoods like maple in New York and Massachusetts), is also of pressing concern.
There is hope that a recent grant to Danby’s Smokey House Center Living Lab,
Issues such as late frost events that occur after budding, excessive rain in the spring, droughts in the summer, and air pollution further compound the problem ...
A stand of maples edge the fields of Smokey House Center's 5,000 acre property.
“With the grant, Smokey House Center will launch its Climate Adaptive Maple Program, a groundbreaking research and education project designed to address the challenges facing the maple syrup industry in the context of climate change.”
Danielle Zimmerman, development and communications coordinator for the Center.
an applied and collaborative research endeavor focused on building a “better understanding of the ecological, economic, and social impacts of farming and forestry,” might help to build a more solid future for the industry.
The three-year, $500,000 United States Department of Agriculture’s Acer Access and Development Program grant aims to promote the domestic maple syrup industry by funding research, education, and sustainability initiatives related to production.
“With the grant, Smokey House Center will launch its
Climate Adaptive Maple Program, a groundbreaking research and education project designed to address the challenges facing the maple syrup industry in the context of climate change,” explained Danielle Zimmerman, development and communications coordinator for the Center.
The program will investigate two critical questions – how different climate-adaptive forest management strategies impact the long-term production and resilience of sugarbushes (groups of sugar maples), and how various sap extraction techniques affect the long-term ability of sugarbushes to respond to climate disturbances while maintaining syrup yields.
Lee Allen, emeritus director of the Forest Productivity Cooperative at North Carolina State University and partner on the Climate Adaptive Maple Program, believes that maple syrup producers are in need of guidance based on evidence, data projections, and sustainability goals.
“Current sugarbush management guidelines are based on decades of data and experience,” said Allen. “However, with recent changes in operational practices like increased sap extraction, single-species stand composition, lower stem densities, changing climate conditions, and increasing pressures from invasive pests, many producers are questioning whether current guidelines will still optimize short-term sugar production and long-term sustainability of their sugarbushes.”
Despite the urgency, many producers are hesitant to adopt adaptive management practices due to concerns about potential short-term decreases in production and logistical challenges.
“This program aims to overcome these barriers by providing actionable insights and data, helping the industry adapt sustainably and thrive amid a changing climate,” explained Zimmerman. “To conduct this research, two research and education sugarbushes –totaling approximately 7,000 taps – will be established on Smokey House Center’s property.”
Goodrich Maple Farm of Cabot will be designing and installing tubing systems to meet both production and data collection objectives. The addition of four research advisor partners – Tony D’Amato and Ali Kosiba of the University of Vermont Rubenstein School of Environment and Natural Resources, Joe Orefice of the Yale School of the Environment, and Peter Smallidge of Cornell’s Arnot Forest will ensure mentorship throughout all stages of the project. And, a local syrup producer will be brought in to maintain and collect sap from the sugarbushes.
“Because this project is on Smokey House Center’s property, which is under conservation easement, we envision being able to continue treatments and measure-
A bottle of pure Vermont maple syrup, produced at Smokey House Center in Danby.
ments for decades rather than years,” said Allen. “The longevity will allow us to quantify the impacts of yearto-year variations in weather conditions on sugar maple growth, sap production, and seasonal carbon dynamics.”
The project at Smokey House Center will include distinct silvicultural treatments, each representing different approaches to sugarbush forest management. Additionally, four sap extraction techniques – high, medium, low, and no extraction – will be tested.
Monitoring sites will track a range of indicators, including annual starch levels in individual trees, sap production, sugar content, tree growth, and long-term stand health.
“These factors will be tracked each sap season, ultimately coalescing into a long-term study that will help producers better understand how to manage sugarbushes in the face of climate impacts,” said Zimmerman, adding that the program will also serve as a regional education resource, similar to other Smokey House projects. The program will offer annual field trainings and workshops for maple producers, foresters, and other industry professionals – and, the addition of an annual internship will further contribute by training local youth in these
adaptive strategies. Smokey House staff hope that these measures will assist in developing the next generation of maple industry professionals.
“In addition to annual measurements of tree growth and sugar production, we will seek additional funds to quantify the seasonal dynamics of tree growth, foliage development and senescence, and carbohydrates production, use, and storage,” added Allen. “This information will allow us to develop models that estimate the amount of ‘surplus’ carbohydrate that can be safely extracted from a stand each year – while supporting the long-term sugar production, health and sustainability of a sugarbush.”
For the past 50 years, Smokey House Center has worked to “maintain a working landscape that promotes sustainable agricultural and forestry practices.” The more recent addition of the Living Lab has opened up the nearly 5,000 acre property to applied research endeavors such as this. Seeking long-term collaborations with farmers, foresters, and scientists are aimed at helping communities adapt to the climate crisis.
Smokey House Center will be hosting an educational Maple Open House on March 22. Visit smokeyhouse. org for more information.
Youth from a local school learn about the importance of forest ecology and stewardship, and the challenges of a changing climate, from Smokey House staff members Ken Smith and Walker Cammack.
16th season.
Southern Vermont Brewing Festivals: A Celebration of Craft and Community
By Ahmad Yassir, Vermont Country
Vermont has long been a haven for craft beer enthusiasts, and Southern Vermont proudly upholds this legacy with two major brewing festivals in May. From the homebrew ingenuity on display in Bennington to the nationally recognized breweries featured in Brattleboro, these festivals highlight the region’s passion for brewing and community celebration.
Southern Vermont Homebrew Festival – May 3, Bennington, VT
For nearly a decade, the Southern Vermont Homebrew Festival has been a must-attend event for beer aficionados and curious tasters alike. This festival
Photos provided The Brattleboro Brewers Festival will return this year for its
Photos by Tim Wassberg
Three Girls Brewing, which won best home brewery, serves up the Charleston Chewbacca Milk Stout at the Southern Vermont HomeBrew Festival in Bennington.
isn’t just about sampling beer—it’s a showcase of over 40 regional homebrewers, some of whom have gone on to establish professional breweries. Held in a lively outdoor setting, the festival exudes a street fair atmosphere, complete with food trucks, artisan vendors, and a vibrant crowd.
Attendees can expect more than 100 unique beverages, including beers, ciders, wines, and meads. The variety is unmatched, featuring styles like sours, pastry stouts, NEIPAs, pilsners, and fruited meads. Unlike most commercial beer festivals, the homebrew festival offers an experience like no other—many of these drinks are exclusive to the event and can’t be found anywhere else.
Beyond beverages, every year, the festival introduces a unique addition to homebrew craft beer. One year it was Wings, another year a chili competition, and this upcoming year will feature a Street Festival vibe with Live Music and Food Trucks.
Brattleboro Brewers Festival – May 31, Guilford, VT
Later in the month, beer lovers can head east to the Brattleboro Brewers Festival, a long-running event that has grown into one of the most respected craft beer gatherings in the region. Established in 2010, this festival has expanded from a local tasting event to a tri-state celebration featuring brewers that have landed on top ten craft beer lists nationally and globally.
Set against the scenic backdrop of the Guilford Fairgrounds, just minutes from Brattleboro, the festival welcomes attendees to an afternoon filled with world-class beer, live music, and outdoor games. Festival-goers will have the chance to sample a diverse selection of craft beers and ciders while casting their vote for the coveted 2025 People’s Choice Winner.
Partial proceeds from the festival support local charities, reinforcing the community-driven spirit of the event. The food and craft vendors offer a taste of New England’s best specialty goods, while live music from local favorite Groove Prophet keeps the energy high. And for those who enjoy a little friendly competition, the festival hosts traditional yard games like cornhole and giant Jenga, alongside unique contests like a Keg Toss.
A Month of Craft Beer Celebration in Southern Vermont
These two festivals offer something for every beer lover, whether you prefer the creative and experimental nature of homebrewing or the refined craftsmanship of established breweries. What unites them is Vermont’s deep-rooted passion for craft beer and community.
Whether you’re looking to sip exclusive small-batch homebrews or sample award-winning beers from renowned brewers, May in Southern Vermont is the place to be. Get your tickets early—both events are expected to sell out— and raise a glass to the thriving craft beer culture of the Green Mountain State!
Photo provided
The Brattleboro Brewers Festival will return this year for its 16th season.
Photo provided
The Southern Vermont HomeBrew Festival will again host over 30 home brewers at its event on Depot St. on May 4.
Photo by Tim Wassberg Three Teachers Brewing Co-Brenden Center holds up an Emperor Palpatine Amber at the Southern Vermont HomeBrew Festival in Bennington.
- Nick Voci
Celebrating 250 Years of Bennington, Vermont:
A Journey Through History and Culture
Sponsored by Vermont Begins Here
By Ahmad Yassir, Vermont Country
Bennington, Vermont, is a town rich in history and culture, celebrated for its vital role in the American Revolution and as the first town chartered in the New Hampshire Grants, as the future independent republic of Vermont was then called. The Bennington 250th Anniversary Committee has been planning and preparing for the anniversaries which are beginning in 2025. This multi-year celebration honoring Vermont’s Green Mountain Boys, the Battle of Bennington, and the founding of the Vermont Republic will continue through 2027. A series of events will immerse visitors in the town’s past while highlighting its evolution over time.
Approximately 200 Revolutionary War re-enactors relived moments in history both in day to day life and war at Colgate Park in Bennington.
Bennington boasts several significant historical sites and destinations:
Bennington Battle Monument: This 306-foot obelisk commemorates the Battle of Bennington in 1777, a pivotal event in the American Revolutionary War. Visitors can ascend the monument for panoramic views of the surrounding area.
Old First Church: Established as a congregation in 1762, the current church was built to replace the original meetinghouse in 1805. The adjacent cemetery is the final resting place of Robert Frost, the renowned American poet who lived in nearby Shaftsbury.
Bennington Museum: This museum houses a vast collection of art and artifacts from this region, including works by Grandma Moses, Bennington Pottery, and a Battle of Bennington gallery. For educational resources on the Battle of Bennington, including lesson plans and videos, visit the Bennington Museum website.
Covered Bridges: Bennington is home to three historic covered bridges: the Silk Road Bridge, the Paper Mill Village Bridge, and the Henry Bridge, each with its own history and charm.
Robert Frost Stone House Museum: Located in Shaftsbury, just north of Bennington, this museum preserves the home where Frost wrote some of his most famous poems.
The Park-McCullough House: Located in North Bennington, it’s an elegant 19th-century mansion built in the Victorian Gothic style. Once the home of a prominent Vermont family, the mansion now serves as a museum, offering visitors a glimpse into the area's history and culture. The surrounding park is ideal for walking and enjoying rural beauty.
Notable Figures Who Shaped Bennington's Rich History
Bennington, Vermont, is home to numerous notable figures across various fields. Here are a few famous people associated with the town:
Ethan Allen – The original leader of the Green Mountain Boys who defended the rights of the settlers from the New Hampshire Grants against the New York officials who wanted to claim them. He was also in command at the capture of Fort Ticonderoga in 1775, which catapulted him and the Green Mountain Boys to fame at the outset of the American Revolution.
Robert Frost – The renowned poet came to Bennington County in 1919 and stayed for twenty years (his ashes are still here). Frost’s time in Vermont had a profound impact on his poetry.
Norman Rockwell – The beloved American illustrator, best known for his covers of The Saturday Evening Post, lived in nearby Arlington and used local residents as models.
Shirley Jackson – Did you know that the author of “The Lottery” and The Haunting of Hill House also wrote Raising Demons, a wickedly funny account of bringing up four children in North Bennington?
Jamaica Kincaid – You may run into the Antiguan-American author of Lucy in North Bennington, where she has had a summer home for many years, after first coming here in the 1980s to live.
Photo by Paul Guillotte
Donna Tarrt – To her many fans, it’s no secret that the author of The Secret History attended Bennington College and used many elements of her time here in her novel. And yes, you really can get your car fixed at Redeemed Repair in North Bennington.
These individuals and their ties to the town make Bennington a place rich in historical and cultural significance.
Historical Societies and Events
The Bennington Historical Society plays a pivotal role in preserving and promoting the town's history. They organize events, tours, and educational programs that delve into various aspects of Bennington's past. Local historical societies, such as the Shaftsbury Historical Society, Manchester Historical Society, and Dorset Historical Society, also contribute valuable insights into the region's heritage. The Bennington 250th Facebook Page offers a wealth of resources and updates on the ongoing anniversary celebrations.
Educational and Interactive Resources
For a deeper understanding of the town's history, the Bennington 250th Coloring Book is a fun and informative way for children and adults alike to engage with the town’s story. History enthusiasts can explore a great reading list, including The Era of the American Revolution, with a particular focus on the Republic of Vermont.
Videos about the Battle of Bennington, such as those found on the Battle of Bennington YouTube channel and another video on the event, offer engaging visual insights into this crucial battle in American history.
Re-enactor groups, like the First New Hampshire Regiment and the Green Mountain Boys bring history to life and offer immersive learning experiences.
Bennington College
Established in 1932, Bennington College is a liberal arts institution known for its progressive curriculum and emphasis on interdisciplinary studies. The College's commitment to the arts and humanities has fostered a vibrant community of artists, writers, and scholars, further enriching Bennington's cultural landscape.
Historic Downtown Bennington
The heart of Bennington is its historic downtown district, where visitors can explore a variety of well-preserved buildings dating from the town's era as a prosperous manufacturing town.
Historic Businesses
Bennington's historic businesses contribute to its unique character:
Blue Benn Diner: Established in 1948, this classic Silk City diner offers a retro dining experience with its small-town ambiance, juke box stations, and well-prepared American fare. Plus, Gywneth Paltrow likes to come here.
Powers Market: Built by Edward Miller Welling as a company
store for his paper mills, Powers Market is one of North Bennington's oldest establishments. You’ll know it by the pillars, worthy of a temple.
The Bennington Bookshop: Vermont’s oldest continuously operating bookstore, right in the heart of downtown.
Katie Cleaver, Metalsmith: a tiny shop on Main Street, an endlessly creative jeweler with a huge following, now in her 50th year downtown!
Antiques – Bennington boasts several well-established dealers (and their dealers): Monument Vintage and Main Street Antiques downtown and Covered Bridge Antiques on 7A heading north out of town.
Revitalizing Bennington's Industrial Past: From Water Mills to Modern Innovations
Bennington has a rich industrial history, thanks first of all to the energy the Walloomsac River provided to dozens of mills. The Holden–Leonard Mill Complex, constructed between 1865 and 1925, stands as one of the largest and most architecturally distinctive 19th-century mill complexes in the state. Originally producing paisley women's shawls, the mill later shifted to manufacturing overcoat materials and, during World War I, contributed significantly to the war effort. After closing due to the Great Depression, it operated briefly for knit goods manufacturing before being repurposed for various uses, including retail spaces. Wikipedia
Another significant site is the H.C. White Company Mill Complex in North Bennington. Established in 1879, the company initially produced stereographic viewers and cards, later expanding into children's furniture and the popular Kiddie-Kar scooter. The complex, with buildings dating from 1887 to 1919, was listed on the National Register of Historic Places in 2017. Wikipedia
Bennington Battle Day.
The Mace Building, part of the Vermont Mill Properties, is another example of adaptive reuse. Originally a textile mill, it now houses various businesses, including a health club, law offices, and a social services office, reflecting Bennington's transition from industrial manufacturing to a diverse economy. EPA Response
The Putnam Block Redevelopment – Industrialist Henry Putnam built a fine hotel in the center of downtown Bennington. The recently renovated building, which preserves many features of the old hotel, is now leased out to commercial and residential tenants.
These transformations highlight Bennington's ability to preserve its industrial heritage while adapting to contemporary needs, ensuring that its historic structures continue to contribute to the community's vitality.
250th Anniversary Events
The Bennington 250th Anniversary begins in 2025 with a wide range of events, including:
May 2-4, 2025: Expedition to Fort Ticonderoga
This event commemorates Ethan Allen and the Green Mountain Boys' expedition to capture Fort Ticonderoga and Crown Point. The weekend features reenactments, historical tours, and family activities across Bennington County and nearby New York. Notable highlights include the re-enactment of the meeting between Edward Mott and Ethan Allen to gather the Green Mountain Boys for their expedition.
August 16-17:
Bennington Battle Day Weekend
A two-day event marking the pivotal Battle of Bennington. Visitors can enjoy reenactments at the Bennington Battlefield, with militia and British regulars in historically accurate clothing. The weekend also features a ceremony at the Bennington Battle Monument, a parade, and various community celebrations. Learn more about Battle Day events in Bennington.
Disclaimers
A Spotlight on Under-Represented Stories
An anniversary is not always a cause for celebration. For Native Americans and people of color, the story is much more complex. As we celebrate the Bennington 250th, we aim to highlight under-represented stories, acknowledging the painful aspects of history while continuing to work toward realizing the ideals of freedom and justice envisioned 250 years ago.
A "Brave Little State"
Our goal is to commemorate Vermont’s story from the New Hampshire Grants, to the first democratic constitution on the continent, and our extraordinary role in the Revolutionary War. This includes honoring key moments such as the Battles of Hubbardton and Bennington—events that shaped the future of Vermont and the United States.
Bennington, today
For the most up-to-date information on travel, tourism, town news, and ongoing developments in Bennington, Vermont, visit VermontBeginsHere.com. Stay informed about how Bennington is balancing its historic roots with modern development. Subscribe to our newsletter to stay updated on everything new and happening in Bennington, Vermont.
Bennington Banner photo
A view of Main Street looking east.
Caramelized Maple Tart by Bourdon Maple Farm
Caramelized maple tart.
Decadent and delicious, this tart highlights all the rich flavor notes of maple syrup while balancing the sweetness perfectly with whipped cream and flaky sea salt.
Prep time: 45 min | Total: 1 hour 45 min
Makes 10 - 12 servings
Ingredients
Crust
1 1/3 cups all-purpose flour
2/3 cup powdered sugar
1 1/2 teaspoons kosher salt
1 1/2 sticks unsalted butter, melted and cooled slightly
Filling
1/2 cup maple syrup (use a darker grade for a richer maple flavor - we used Grade A Very Dark Strong)
1/4 teaspoon cinnamon
1 cup heavy cream
1 large egg
1 large egg yolk
1 tablespoon cornstarch
1/2 teaspoon kosher salt
To serve
Whipped cream (whip up 2 cups of heavy or whipping cream to balance the sweetness of the tart)
Maple syrup
Flaky sea salt
Instructions
Make the crust:
Preheat the oven to 350° F.
In a medium bowl, combine the flour, powdered sugar, and salt. Using your fingers, incorporate the melted butter until it reaches a crumbly, Play-Doh-like textured dough. Avoid kneading the dough so the gluten doesn't develop, and the crust doesn't shrink when it's baked.
Press the dough into a 9"tart pan or springform pan.
Use a fork to lightly prick the dough in the bottom of the pan to let steam escape during baking.
Bake the crust until the bottom is slightly golden brown and the top goes from shiny to opaque, 15-18 minutes. Remove from the oven and let cool completely. Leave the oven on.
Make the filling:
In a small pot, bring the maple syrup to a boil over medium heat and cook until the syrup darkens and the boil changes from lots of small, furious bubbles to larger, slower bubbles, about 8 - 10 minutes. This will caramelize the sugars further and concentrate the sweetness.
Once the maple syrup has reached the desired caramelized stage, add the cinnamon and slowly whisk in the heavy cream, letting it bubble up as you add it in stages so the maple doesn't seize up and harden. Remove from heat and set aside.
In a medium bowl, whisk together the whole egg, egg yolk, cornstarch, and salt. Using a ladle or measuring cup, add a generous 1/2 cup pour of the maple mixture to the egg mixture while whisking to blend. Add another 1/2 cup, continuing to whisk. Then add the remaining maple mixture and finish whisking it to combine.
Pour the maple mixture into the pre-baked crust. Return to the oven and bake until the custard is set (no longer jiggling in the center) and has a nice, shiny top, 30 - 35 minutes.
To serve:
Let the tart cool completely (chilled even). Whip up 2 cups of heavy cream or whipping cream in a chilled bowl until soft peaks form. Spread on top of the tart, as much as desired, drizzle some maple syrup over the top, and sprinkle a pinch of flaky sea salt to help enhance the sweetness of the tart.
Enjoy!
Note: The tart can be made a few days ahead and stored loosely covered in the fridge until needed. Serve chilled or slightly room temperature.
Recipe borrowed from Alison Roman
Maple Crème Brûlée by Bourdon Maple Farm
Prep time: 7 plus hours or overnight* | Cook time: 1 hour plus
Total: 8 plus hours*
Makes 6
* Includes time for chilling. Start a day ahead for optimal smoothness of texture.
Ingredients
2 cups heavy cream
1 vanilla bean
1 small egg
3 egg yolks
1/4 teaspoon salt
7 tablespoons maple syrup, a lighter grade for a more delicate maple flavor and a darker grade for a richer maple flavor
5 tablespoons fine sugar
6 small ramekins
A torch to brûlée
Instructions
1. Pour heavy cream into a saucepan and place over medium heat. While the cream is warming, cut the vanilla bean in half lengthwise with a paring knife and separate the seeds by scraping the bean with the knife. Place the seeds and bean into the heating cream. Very gently heat up the cream until bubbles begin to form around the edge of the pan. Remove from heat and let steep for a few minutes.
2. In a large mixing bowl, whisk together the whole egg, egg yolks, salt, and maple syrup.
3. Reheat cream to almost a simmer and remove the vanilla bean.
4. VERY slowly pour the hot cream and vanilla mixture into the egg mixture while whisking constantly. This allows the eggs to
temper gently without curdling. Continue whisking until the cream is fully incorporated into the egg mixture.
5. Cover and chill custard for at least 4 hours, ideally overnight, to get the smoothest, silkiest crème brûlée. You want it to be completely cold before baking.
6. When you're ready to bake, preheat the oven to 300°F. If your oven has a convection feature, use it. While the oven is preheating, bring a kettle of water to boil. It just needs to be hot for the water bath. Line a shallow baking pan or casserole dish with a kitchen towel, and place empty ramekins into the pan on the towel so they don't slide around.
7. Once the oven has preheated, pull the custard mixture out of the fridge and pour into each ramekin about 1/8" from the top.
8. Pull out the center rack in the preheated oven, and carefully place the pan with ramekins onto the rack. Gently slide it back in, and then slowly pour the boiling water into the pan, taking care not to get any water into the ramekins. Keep adding water until it comes halfway up the sides the ramekins.
9. Close the oven and bake until the crème brûlée reaches an internal temperature of 165°F (about an hour) Use an instant read thermometer to check the center of the custard (the sugar will cover the mark when you brûlée it). The custard will set in the fridge so don't worry if it doesn't look done.
10. Pull the custard from the oven and set on a cooling rack for 30 minutes. Then cover and refrigerate until completely cold, at least 2 hours (and up to 3 days) before serving. You want the crème brûlée to be cold on the bottom and warm on the top after you brûlée it for serving.
11. Once cooled and ready to serve, sprinkle sugar on top of the custard and flame with a torch until the sugar turns a golden brown. Serve immediately.
12. Bon appetit!
Maple crème brûlée.
Caramelized maple tart.
Health & Wellness
'Herbal medicine on the rise at Confluence Acupuncture'
By Chris Mays, Vermont Country
BRATTLEBORO — With new pressure cookers and staff trained in making formulas, Confluence Acupuncture is seeing an uptick in patients taking herbal medicines.
"The herbal component has really taken off," said Stefan Grace, owner of Confluence Acupuncture.
Grace opened Confluence Acupuncture on Technology Road Drive in Brattleboro in early 2023. That first year involved "getting my legs under me; then last year was when
Photos by Little Pond Digital
things really started to grow and move forward," he said.
"I've got a couple of staff members who are working with me at the front desk," he said, as they help with scheduling and turning over acupuncture treatment rooms. "We give a lot of people herbs now."
Grace writes herbal prescriptions, and staff members put together herbal formulas for patients, a process that he said can be "really time consuming." It had been difficult for him to pull off at the same time he was running the treatment rooms.
One of his staff members manages and oversees the herbal inventory and formula development. Last year, the team started "decocting" the herbs, a process Grace likened to cooking tea.
Getting patients to decoct the herbs themselves had been a challenge at Confluence Acupuncture. Doing that in-house now, with the pressure cookers in the herb prep room, has been a game changer.
Patients are sent home with a six pack of jars, which is about a week's worth of already cooked herbs that can be stored in the fridge. Grace said the new process makes the treatment "easy as possible."
During the COVID-19 pandemic, he learned of hospitals in China giving out herbs in a similar fashion. He was inspired to try his own version. He purchased the pressure cookers about a year-and-a-half ago.
"I'm quite pleased with it," he said. "That's always been the sticking point with herbs, getting people to take them."
Herbs are used to treat pain, digestive issues, anxiety, gynecological conditions and many other things. Grace called their application "super broad."
Having the herbs premade "takes the mystery out of them," he said. All patients have to do is drink them.
A new display of topical herbs is out at the office. Some are made in-house and others are procured from suppliers in Japan and China.
"I've been pretty selective about what types of herbs I have out there," Grace said, adding that they're all batch tested for heavy metals, sulfur, pesticides and fungicides. "They're all of the utmost quality that you can find on the herb market today."
Grace sees herbs as an "added value" to the acupuncture offered at his clinic. Acupuncture is what brings people through the door, he said.
"I'm happy with the community support I've gotten with this whole endeavor," he said. "It shows me that there's a market for it, and people are quite enthusiastic about it."
Grace has been a licensed acupuncturist for more than
a decade and has practiced Chinese medicine for more than 15 years. He worked in different clinics before opening his own.
Confluence Acupuncture has four rooms with equipment to accommodate different kinds of pain. The clinic is handicap accessible and Americans with Disabilities Act compliant, with wide hallways and doors to make navigation easier for people with wheelchairs and walkers.
Grace also teaches Qigong in his office or in parks when the weather is nice. He compares the traditional Chinese movement therapy to tai chi.
"It can be really helpful," he said. "I'll prescribe some of those movement therapies as part of treatment, too, sometimes."
Health & Wellness
Photos are by Miles Serkin Mazel
Tina Dalton gives her all on the bench press.
Voted #1 gym in Brattleboro for over 10 years
Owner, Carla Grant, holds the world record in APAWPA Powerlifting for bench press, dead lift and squat. A certified personal trainer since 1999, Carla brings a wealth of knowledge and experience to members in group classes and one-on-one sessions.
Supreme Fitness features an extensive selection of cardio
So why do people choose Supreme Fitness over another gym? Well, all the reasons above are certainly enough, but what really sets Supreme Fitness apart from other facilities is the sense of community and support amongst the members.
Stop by Supreme Fitness at 1589 Putney Road in Brattleboro and enjoy a complimentary day pass, tour the gym and meet our knowledgeable staff.
802-257-4944 * wwww.supremefitnessvt.com
The large facility allows for many types of training.
machines, free weights, lifting machines and welcomes all types of fitness training styles from beginners to powerlifters/ Olympic lifters or for those looking for a functional fitness center.
If group classes are your thing, Supreme Fitness has the largest selection of fitness classes in the area. Some classes regularly offered include senior strong, Pilates, spinning, TRX, yoga and self-defense. Classes range from beginner to more advanced levels.
For someone not sure where to start or wanting extra instruction, there is a staff of personal trainers offering different experience, background, and styles.
Have kids but still want to enjoy a workout? Supreme has got you covered! Kids can hang out in the playroom equipped with toys & books.
Other amenities available include a tanning bed, a massage therapist, and saunas in both the men’s and women’s locker rooms.
Kyle Arnold conquers the leg press.
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Food From Home: The Reluctant Panther prioritizes healthy ingredients from local sources
Photo by Ali Kaukas Photography
Finding a restaurant that prioritizes fresh, wholesome ingredients can be a challenge. That’s why The Reluctant Panther is redefining the dining experience by focusing on seasonal, locally
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sourced food that nourishes both body and soul.
Chef Sigal Rocklin and her team craft every dish with the freshest ingredients, sourced directly from nearby farms and sustainable producers. The menu is constantly evolving with the changing seasons, ensuring guests can enjoy peak flavors and maximum nutritional benefits. Whether it’s locally sourced micro greens from Bromley Farm, seasonal vegetables from Mighty Food Farm, mushrooms from Slipstream Farm or products from many other local purveyors, each ingredient is chosen for its quality and freshness.
Beyond exceptional taste, sourcing ingredients direct from farmers offers health benefits that processed foods simply can’t match. Seasonal ingredients are packed with essential nutrients, supporting overall well-being while reducing exposure to preservatives and artificial additives. Additionally, by supporting local farmers and ethical food practices, The Reluctant Panther promotes sustainability and community wellness.
Dining at The Reluctant Panther is more than a meal, it’s a celebration of nature’s bounty, mindful eating, and a commitment to a healthier lifestyle. Experience the pure flavors of real food, straight from the farm to your table.
The Reluctant Panther 39 West Road, Manchester (802) 362-2568
Cultivating Mindfulness at The Yoga Place
Located in downtown Bennington, The Yoga Place invites you to explore yoga as a path to personal transformation— both on the mat and in everyday life.
Photo by
Ali Kaukas Photography
Photo submitted
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Stepping into the studio you’re greeted by a light, airy, and spacious environment designed to support healing, well-being, and personal growth. The studio’s warm, friendly atmosphere welcomes practitioners of all levels.
Founded in September 2003, The Yoga Place offers a space where yoga and other spiritual practices can create meaningful connections. Yoga is not just an exercise but a method for expanding your inner view and understanding your interconnectedness with the world. The practice encourages you to develop strength and flexibility while opening yourself to more joyful ways of living both on and off the mat.
A full weekly schedule of classes is available at The Yoga Place, for every level of experience. Whether you’re drawn to Kripalu-style yoga, the flowing movements of Vinyasa, the gentle pace of Easy Does It Yoga, or Pilates and Qigong, there’s something for everyone. And if you don’t know which to try first, the practitioners and instructors will be more than happy to help you find the right starting point. For those just beginning, there are introductory classes in yoga and meditation, as well as workshops in Mindfulness Based Stress Reduction. All classes are open to drop-ins.
The Yoga Place is located at 532 Main St. in downtown Bennington, with an alternate entrance off Pleasant Street for easier parking and access. You’re encouraged to bring your own sticky mat if you have one, but mats and other essentials like yoga ties are available for purchase or rent at the studio. There are no strict rules for what constitutes a good yoga practice; instead, each session invites you to build a deeper relationship with yourself. Whether you’re seeking a way to relieve stress, build strength, join a community, or simply find a quiet moment in a busy day, The Yoga Place offers a space for all that and more.
The Yoga Place
532 Main St., Bennington (802) 447-0393 benningtonyoga.com
Bennington's Bike Hub: Cycling for Community & Wellness
Bennington’s Bike Hub is more than a bike shop—it is a not-for-profit dedicated to making cycling accessible to all, and promoting health, wellness, & sustainable transportation. Whether for fitness, commuting, or recreation, The Bike Hub empowers the local cycling community through education, outreach, and affordable bicycles.
Founded in 2022 by local cycling enthusiasts and community health advocates, The Bike Hub operates as a Vermont Domestic Nonprofit Corporation with 501(c)(3) IRS status. Located at 160 Benmont Ave., it combines a full-service bike shop with charitable programs that remove barriers to cycling. Proceeds from sales and repairs fund initiatives like Bikes for All, which provides refurbished bicycles at no cost to those in need. Health & Wellness Through Cycling Cycling is a proven way to enhance physical and mental well-being. The Bike Hub supports riders with safety education and hands-on maintenance
THE BIKE HUB IS YOUR COMMUNITY BICYCLE ORGANIZATION
Anchored by a full-service bicycle shop that offers new and used bicycles, cycling gear, and full repair services, The Bike Hub is Incorporated as a Vermont Domestic Nonprofit Corporation with 501(c)(3) IRS status. All proceeds from the bike shop fund our community outreach and education programs, ensuring a vibrant cycling community in Bennington and surrounding communities.
Check out our website for upcoming ride, education/workshop, and volunteer opportunities.
Hours: Wed - Sat 10am to 6pm Open Shop - Thursday’s 6pm to 8pm www.ourbikehub.org 160
Your support helps us ensure cycling is available for everyone!
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workshops, helping individuals gain confidence in their ability to maintain and use bicycles as a primary mode of transportation. The Open Shop program, held every Thursday from 6-8 PM, offers free access to tools and expert guidance, ensuring anyone — regardless of skill level — can keep their bike in working order.
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Group Rides Organized by The Bike Hub encourage social connection and active living. “Riding a bike is therapeutic,” says Executive Director Chuck Breiner. “It engages both body and mind, providing exercise while reducing stress.”
Bikes for All - Removing Barriers to Cycling Since its launch, The Bike Hub has refurbished and distributed 168 bicycles through Bikes for All, and 261 safety accessories, including helmets, locks, and lights. Each bike requires an average of $100 in parts and several hours of volunteer labor to restore. Generous donations support this vital program.
Community Impact Beyond providing bicycles, The Bike Hub fosters a welcoming space where people connect, learn, and contribute. Volunteers play a crucial role, from repairing bikes to assisting at events. “This place is more than a shop,” says Board Co-President Chris Callahan. “It’s a resource for transportation, fitness, and even mental well-being.”
With continued community support, The Bike Hub aims to distribute 100 bikes in 2025. Donations of bicycles, charitable contributions, and volunteer time help sustain The Hub's mission. Visit www.ourbikehub.org or stop by Wednesday-Saturday, 10 AM-6 PM, to get involved. Follow The Hub on Facebook and Instagram for current events and updates.
At The Bike Hub, cycling is more than a ride — it’s a path to a healthier, more connected community.
Bike Hub
160 Benmont Ave., Bennington (802) 345-4000
The King’s Knit-Wit: Where Creativity Meets Community
Located in the heart of downtown Bennington, The King’s Knit-Wit is more than just a yarn shop—it’s a welcoming space for learning, creativity, and connection. Founded by retired teachers Douglas Cardoza and Patrick Kincaid, the shop combines their 28 years of teaching experience with their passion for knitting and crochet, creating a supportive environment for crafters of all skill levels.
With a focus on community engagement, The King’s Knit-Wit offers a variety of workshops, from free beginner classes to advanced technique sessions covering lace knitting, cabling, and more. Whether you’re picking up knitting needles for the first time or refining your craft, Douglas and Patrick are dedicated to helping you grow.
Beyond classes, the shop serves as a gathering place for like-minded creatives, fostering friendships and connections through the love of fiber arts. Visitors are welcomed not only
by an extensive selection of high-quality yarn and supplies but also by the shop’s friendly atmosphere—including their adorable shop dog, Winston.
Stop by The King’s Knit-Wit to stock up on unique yarns, take part in a workshop, or simply enjoy the warmth of a community that celebrates creativity.
The King’s Knit-Wit 520 Main Street, Bennington (802) 555-1234
www.kingsknitwit.com
Green Mountain Solar: Powering Vermont with Renewable Energy
Since 2017, Green Mountain Solar (GMS) has been helping Vermonters transition to renewable energy with high-quality solar and backup power solutions. Based in South Burlington, GMS has grown into one of the state's leading solar installers, serving both residential and commercial clients.
A recent partnership with Grassroots Solar in East Dorset has expanded GMS’s reach across the entire state. The com-
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pany offers top-tier solar panels like QCells and Eagle, along with battery backup solutions such as Tesla Powerwall and FranklinWH batteries. These systems allow homeowners and businesses to offset electricity costs through net metering or store excess energy for use during outages, creating self-sufficient power solutions.
GMS sets itself apart with a customer-first approach, providing comprehensive project management from consultation and design to installation and long-term service. The company avoids high-pressure sales tactics, instead focusing on education and transparency to help clients make informed decisions. Free consultations include a site visit and detailed energy assessment, using advanced 3D modeling and drone imaging to determine solar viability
With nearly 200 five-star Google reviews and a Vermont Best of Business Award for Best Renewable Energy Company, GMS prides itself on quality service. The company employs expert in-house electricians and a dedicated service team, ensuring long-term reliability with an industry-leading 12-year workmanship warranty.
For those looking to invest in clean energy and long-term savings, GMS offers trusted expertise and top-tier solar solutions.
Green Mountain Solar (802) 369-9149
www.GreenMtnSolar.com
Find them on Facebook, Instagram (@greenmountainsolar), and LinkedIn.
Elm Street Market: A Local Favorite for Fresh, Quality Eats
A staple in downtown Bennington since 2011, Elm Street Market (ESM) is more than just a deli—it’s a community hub known for its award-winning sandwiches, local products, and welcom-
ing atmosphere. Owner Ted Cutsumpas revitalized the historic market with a passion for great food and Vermont hospitality, earning ESM the title of Best Deli in Bennington for four consecutive years.
Fresh, Flavorful, and Locally Inspired
ESM specializes in premium sandwiches, soups, and salads, made with top-quality meats, cheeses, and locally sourced ingredients. The famous “Mayor Mark” sandwich, packed with Ovengold Roasted Turkey, Lacey Swiss, crispy bacon, and smashed avocado, is a must-try. Vegetarian, vegan, and gluten-free options ensure there’s something for everyone.
Beyond the Deli
In addition to its fresh-made meals, ESM offers a gourmet market featuring Vermont-made beer, wine, and specialty food products. Whether you're grabbing a quick bite, stocking up for a picnic, or catering an event, ESM has you covered. Their outdoor seating—including a cozy backyard with Adirondack chairs—adds to the inviting Vermont experience.
A Taste of Vermont
With exceptional customer service, seasonal specials, and a deep connection to the local community, Elm Street Market is a must-visit for food lovers in Bennington. Whether you're a local or just passing through, stop by for a fresh, flavorful taste of Vermont.
Elm Street Market 251 Elm Street, Bennington Monday-Saturday, 8 AM - 4 PM (802) 447-8661 www.esmbennington.com
Manchester Direct Family Practice: Personalized Care Without the Hassle
Manchester Direct Family Practice (MDFP) offers a refreshing return to patient-centered healthcare with its Direct Primary Care (DPC) model. Owned and operated by Dr. Leigh LoPresti, MDFP eliminates insurance barriers, allowing for longer, more personalized appointments and direct communication between doctor and patient.
With a simple membership structure—ranging from $30 to $90 per month—patients gain access to comprehensive
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primary care without co-pays or deductibles. Services include routine check-ups, chronic disease management, on-site prescription medications, and advanced treatments for conditions like high blood pressure, urinary incontinence, and muscle strengthening. Membership isn’t required for specialized treatments, though members receive discounts.
Dr. LoPresti’s deep ties to Manchester and decades of experience ensure patients receive dedicated, relationship-based care. With a patient cap of 600—far below the national average—MDFP fosters a healthcare experience built on trust, accessibility, and long-term wellness.
For those seeking a stress-free, holistic approach to primary care, MDFP provides a welcoming alternative to traditional healthcare models.
Manchester Direct Family Practice 32 Center Hill Rd., Unit A, Manchester Center 802-282-6440
mdfphealth@gmail.com www.mdfp.health
New England Youth Theatre: Fostering Creativity in Brattleboro
Located in Brattleboro, Vermont, New England Youth Theatre (NEYT) has become a nurturing space for young creatives since its founding in 1999. With a strong commitment to inclusivity and artistic excellence, NEYT provides a variety of dynamic programs that cater to youth aged 6-19. From summer camps for budding actors to full-scale productions for older students, NEYT offers something for every young artist, making it a standout destination for families and individuals passionate about youth arts.
NEYT’s mission goes beyond performance—it's about shaping future leaders and artists through a blend of acting, technical training, and behind-the-scenes experiences. The theater prides itself on its financial aid program, ensuring that all young people have access to its programs regardless of financial background. “We don’t turn any child interested in theatre away,” says Marketing Director Linda Flores.
In addition to its productions, NEYT emphasizes youth-led programming, giving students ownership of their creative journeys. The institution is a safe haven where young people not only express themselves through art but also build life skills like collaboration, problem-solving, and perseverance.
Whether you're looking to enjoy a family outing, support the arts, or cultivate your child’s passion for theater, NEYT offers a welcoming environment that fosters growth, creativity, and community.
New England Youth Theatre 100 Flat Street, Brattleboro, VT 802-246-6398 neyt.org
By Ivy Kirby GreenMountain Cannabis News correspondent
BENNINGTON - Juniper Lane opened on Main Street in October of 2022. Since then, owner Colleen McQuade has been busy growing the business and starting a small indoor growing operation. Juniper Lane strives to be diverse, inclusive, and equitable, while also enriching the local community.
McQuade was born and raised in New Jersey and has lived in Vermont for the past five years. “When I was growing up, both of my parents got really sick with cancer, and I was kind of introduced to (cannabis) medically when I was growing up,” said McQuade. “It’s always helped me throughout my life.”
In her twenties, she started selling glass pipes across the country which later led her into the medical cannabis industry, managing and running stores for different organizations. “All those kinds of experiences led up to me saying ‘You know, I can do this myself. I think I can do it, I can do it differently,’” said McQuade.
“I spent all of those years really loving cannabis, understanding the plant, growing weed, and getting involved in the process,” said McQuade.
In the new year, she’s looking forward to medical endorsements for retail stores. “By July 1, we should be able to get medical endorsements so we’ll be able to finally serve medical patients without them having to pay taxes,” said McQuade. Veterans and medical patients receive a discount at Juniper Lane.
Colleen McQuade organizing the shelf at Juniper Lane in Bennington.
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“Business has been good. I feel like business has definitely been pretty steady. We have a great base of regulars that we really love that come in all the time,” said McQuade.
“The local community is great. I love being part of the community in Bennington and part of the cannabis community of Vermont,” said McQuade. In the past, the company has partnered with local organizations like Vermont Arts Exchange to host cannabis-focused parties.
“We’re really excited for our first cultivation harvest and that should be hitting the shelves in a couple of months here,” said McQuade. This past October, the store became a licensed tier-1 cultivator, allowing McQuade to bring her own flower and unique strains to Vermont’s markets.
“I think in 2025, we’re going to see a bunch of great Juniper Lane products come to market. To get that stuff on the shelves is one of the big goals of the year, and to dial it in, I think that’s going to be really exciting” said McQuade.
In a quickly changing industry, McQuade is happy with how the state has handled retail cannabis. “I think the Cannabis Control Board is doing a great job of something that was really hard, which is to create a whole system from nothing,” said McQuade.
Juniper Lane
445 Main St., Bennington JuniperLaneCannabis.com
Down To The Roots: Chester's New Cannabis Dispensary For Community and Quality
CHESTER - After meeting in 2022, Andrea Goldman, Meredith Milliken and Scott Blair partnered together to open Down To The Roots, an impressive adult-use cannabis dispensary in Chester, Vermont.
Their shared interest in cannabis-related health, wellness, and education and the desire to bring quality tested cannabis to the Okemo Valley inspired them to open the shop together.
Down To The Roots is a beautiful post-and-beam barn 10 minutes off of Interstate 91 and enroute to many ski resort destinations.
Goldman has been involved in the legal cannabis industry since 2014 as an angel investor, investment fund manager, entrepreneur, and advisor. She also frequently speaks at local, national and international, cannabis industry conferences, and she is a mentoring member of Women Grow, an organization focused on female leadership in the cannabis industry.
Among his abundant retail experiences, Blair previously owned a CBD shop in Chester with the same name and has been educating his community about the potential benefits of cannabis and CBD for several years now. Milliken was a
dispensary sells an array of quality products from premium to value-priced.
Division I collegiate swimmer, NCAA swim coach, then marketer at Yale University and brings her experience building teams and inspiring others to the store.
Down To The Roots sells craft-grown THC and CBD products and caters to legacy, micro-dosers, and new customers to the cannabis market. With CBD-only products, customers can receive many of the benefits of cannabis without the euphoria or high of smoking or ingesting THC so they have products for many folks from different walks of life wanting different experiences from cannabis or hemp.
Notably, when customers walk into this particular dispensary, they experience a warm and welcoming environment with friendly and knowledgeable staff. Carefully curated products from local manufacturers and cultivators line the shelves throughout the store.
One of Down To The Roots’ distinctive features is their investment in the first-ever customized Cannatrol™ system built into a dispensary’s vault to both store and preserve their flower overnight, and during the day, the dispensary uses Cannatrol’s Cool Cures™ at their deli bar for sales while the store is open. These Cannatrol systems regulate the flower’s dewpoint and preserve the freshness of the flower and the key cannabinoids and terpenes from farm-to-customer.
Down To The Roots strives to be Vermont’s Destination Dispensary, with the most knowledgeable staff and the best hospitality experience, all in a relaxed and enjoyable shopping venue. Their budtender staff is trained by Jessilyn Dolan, a certified ganjier® and registered nurse, who goes above and beyond to educate staff.
While perusing a multitude of cannabis of CBD choices, customers can also enjoy the unique art of
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Angelo Musco. His impressive, bodyscape photographic images replicate beautiful nature scenes and are displayed throughout the building. His artwork is also available to purchase, and the owners would be happy to make the proper introductions for anyone interested.
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Down To The Roots is committed to helping the community by listening to the customers’ needs and then delivering exceptional service. They offer a wide range of products and deeply care about the quality of their product. Serving the community is always top-of-mind with an array of quality products from premium to value-priced.
They proudly offer daily 15% discounts for seniors and veterans, 10% discounts for other Vermont residents, and 14 -20% discounts for cannabis medical card holders. With an emphasis on giving back to the community, they support the local Toys 4 Tots chapter and donate year-round to various local organizations and community events.
Or de rA he adO nline LocalCraftGrownTHC&CBDProducts FriendlyK nowled ge ableStaff De bit CardsAccepted EnroutetoSki/SummerActivities QuintessentialPost&BeamVTBarn AngeloMusco’sUniqueBodyscapesArt GiftBags&GiftCardsAvailable Maria’s Me xican Mea lD ea lFridays
OtherEverydayDiscounts 10%VT/NHResident s 15%Seniors&Veterans 14-20%StateMedicalCardHolders
CannabishasnotbeenanalyzedorapprovedbytheFoodandDrugsAdministration(FDA). Forusebyindividuals21yearsofageandolderorregisteredqualifyingpatientonly.KEEPTHISPRODUCTAWAYFROM CHILDRENANDPETS.DONOTUSEIFPREGNANTORBREASTFEEDING.Possessionoruseofcannabismay carrysignificantlegalpenaltiesinsomejurisdictionsandunderfederallaw.Itmaynotbetransportedoutside ofthestateofVermont.Theeffectsofediblecannabismaybedelayedbytwohoursormore.Cannabismaybe habitformingandcanimpairconcentration,coordination,andjudgment.Persons25yearsandyounger may bemorelikelytoexperienceharmtothedevelopingbrain.Itisagainstthelawtodriveoroperatemachinery when under theinfluenceofthisproduct.NationalPoison ControlCenter (800)222-1222.
Green Mountain Cannabis Works: Works Like Magic
Here at Green Mountain Cannabis Works (or GMCW) we believe that people deserve access to alternative plant-based options to help support their wellness goals. We are happy to provide those options to our community and surrounding areas. Our location serves as a welcoming destination for locals and visitors who come to our beautiful mountain town.
We believe in maintaining a good relationship with our community by sourcing and providing goods from local farmers and supporting small canopy cultivators within our region. All of us here at GMCW uphold a set of core values that guide our every interaction with customers and cultivators alike; kindness is at the heart of every interaction. We are passionate about the pursuit of knowledge and we continuously stay informed as the cannabis industry grows.
Green Mountain Cannabis Works
4542 Main St., Manchester VT (802) 367-3562
greenmountaincannabisworks.com
It’s stocking season
By Danielle M. Crosier, Vermont Country Magazine
BENNINGTON — On a frigid winter morning, wispy tendrils of advection fog rose over the water-filled raceways and ponds at the Bennington Fish Culture Station – one of just five of the Vermont State fish hatcheries. The surface of the water was as still as glass, as the full-grown brook, brown, and rainbow trout – sluggish from the persistent cold – hovered low, waiting for the sun to make its way across the sky.
During the late fall, winter and early spring months, indoors is where you will find the activity. Operating on a continuous annual cycle of rearing, raising, and releasing, the staff of the Bennington Fish Culture Station is perpetually busy. In addition, the young fry that inhabit the long bays of the ten indoor start tanks are abundantly active.
According to Monty Walker, fish culture station manager for the Bennington Fish Culture Station, the difference in temperature is the key.
Below 39 degrees Fahrenheit, even cold water species like brook, brown, and rainbow trout slow their metabolism. With the ideal temperature being in the 50 degree Fahrenheit range, and the indoor start tanks fluctuating between 44 and 48 degrees Fahrenheit (depending on the season), the indoor fish are never sluggish.
Observing the indoor start tanks, the waters are seething as tiny pellets of food drop to the water’s surface. A voracious appetite is evident, as the surface is cleared in mere minutes. These indoor start tanks house the fry and parr stages of the brook, brown, and rainbow trout. On the far wall, is the setup for the eyed egg and alevin stages, a precursor to the start tanks, and the location where the eggs are first housed
at the facility.
checks the temperature of the Walloomsac River before a stocking event, while an angler watches from the river. The temperatures in the stocking tanks and the river must be close to avoid thermal shock and stress.
Most stocked trout in the State of Vermont are sterile, so as not to interfere with wild breeding populations. According to Walker, the Salisbury Fish Culture Station in Middlebury is home to the only broodstock population. This is where all mating male and female fish are housed – and this is where approximately 5 million trout eggs are produced annually and shipped to the other fisheries facilities after processing.
At the Salisbury hatchery, the staff use specialized lighting schedules to induce spawning events. This early spawning provides the other hatcheries with additional time to rear the fish under ideal and controlled conditions – resulting in about an inch and a half of growth per month.
One of the most popular questions the hatchery staff are asked by both tourists and locals is which Vermont waterbodies are stocked, and when. This information is available to the public at anrweb.vt.gov/FWD/FW/FishStockingSchedule.aspx. The stocking database is searchable by year, county, town, and species – but it is also able to display completed stockings and scheduled stockings. Within the data, visitors to the site will be able to see the number and type of fish stocked, as well as the exact location of each stocking event.
A separate link will display the locations and schedules for the trophy fish stocking events – and some of these trophy fish can reach lengths of up to 18 inches.
In 2024 alone, nearly 130,000 brook, brown, and rainbow trout were released in the four counties that comprise Southern Vermont – Bennington County received 28,484 trout across 42 scheduled drops; Windham County received
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Photos by Danielle M Crosier – Vermont Country Monty Walker
26,167 trout across 24 scheduled drops; Rutland County received 47,770 trout across 54 scheduled drops; Windsor County received 27,455 trout across 51 scheduled drops. In addition, some cross county stocking events also occurred.
“When their eyes get wide because they’ve got a fish on, it makes it all worthwhile.”
The Bennington Fish Culture Station does not currently stock the Battenkill River. Once one of Vermont’s most iconic trout fishing locations, the Battenkill is now considered one of the most challenging for anglers – and, as such, is a high value location for any professional angler.
Monty Walker, fish culture station manager
The rearing and stocking of fish is expensive and, according to a 2024 study and subsequent legislative report, Vermont’s fish culture program operates on an annual budget of $4.2 million with a 60% federal match. However, it offers the state a 23:1 return on investment, bringing approximately $39.6 million worth of economic benefit back to the state.
“But, a little history there – we used to stock the Battenkill,” explained Walker, as he viewed the new regulations handbook. “The Battenkill had been stocked up until 1974. And, at that time, the fish had started repopulating themselves –and so, all stocking was stopped. That population decreased in 1991 and, to this day, it has not rebounded. There’s still fish there, but not at the levels there were in the 1970s.”
One of the reasons that Vermont Fish & Wildlife might choose not to stock a stream is that the river system itself does not provide adequate cover to support greater returns on investment. Either extensive flooding, clearing of downed wood, shallow streambeds, high or fluctuating velocity, lack of shade cover, silty or sandy bottoms, or other factors inhibit efforts.
Keeping this in mind, fishery biologists only stock where it makes sense economically. Stocked trout, which are released in the early spring, do not typically survive in rivers over the summer for a variety of factors – the main one being that Vermont’s rivers and streams can become too warm during the summer months, hitting thresholds that exceed upper temperature tolerances. Lakes and ponds are deeper, and are thus more conducive to overwintering populations.
As fish culture is a science, biologists are continually looking for areas of improvement. The introduction of a new genetic strain of rainbow trout – known as the Eagle Lake strain –may prove to be a hardier and more tolerant strain. The final year of monitoring will conclude in 2025. In addition, fisheries biologists are looking at how to create better habitats for trout in the stream environments.
“The way stocking works is that there are 10 fisheries biolo-
Todd Lincoln counts the trophy fish as they are transferred from the ponds to the transport tanks before a stocking event. Unlike the yearlings, trophy fish are counted individually rather than by displacement.
gists in the State of Vermont,” explained Walker, “and they go out and determine populations in streams and bodies of water. They do creel surveys and use various methods to determine the fish population. They have a set of guidelines and formulas they use. And, if a body of water meets the criteria to be stocked, they’ll place an order with us – a management request for cultured fish – 18 months ahead of time to stock those fish.”
A large portion of the workload in the Vermont Department of Fish & Wildlife requires an understanding of some high level quantitative and qualitative analysis and math, joked Walker, laughing as he added that these calculations include everything from the formulas used to determine the stocking analysis to the daily logging of density formulas for the starter tanks, temperature variations, or the displacement calculations for mass when loading the trout onto the transport vehicles.
“They place that management request for cultured fish with us, which is basically a big spreadsheet that tells us – hey, these are the types of fish and the sizes of fish that we want stocked, and where,” said Walker, whose team gets to work on receiving the order of eggs, cycling them through to adulthood, preparing the shipments, and stocking the specified locations with the appropriate fish.
A complete guide to the 2025 Vermont State fishing regulations, along with other resources, is available at vtfishandwildlife.com/fish/fishing-regulations. This publication is where a detailed index of rivers and streams, index of lakes and ponds, helpful tips, regulations per site, state initiatives, and licensing information can be found – along with the Vermont Trout Map.
As for the upcoming stocking season, Walker is looking forward to releasing the brook, brown, and rainbow trout that the Bennington hatchery has raised – but he is also approaching it with a bit of trepidation. Spectators believe that because the fish are tossed unceremoniously into the water bodies – hitting the surface with a bit of a slap –that the staff are “mishandling the fish, or being rough with them.”
“What I tell people is that myself and my group just spent the last 18 months caring for these from an egg to whatever size they are now,” said Walker. “The last thing we want to do is hurt them, or see them die. The shock makes them spread out quicker [and avoid predation], swim away. Mother Nature can be cruel.”
What really inspires Walker, he said, is seeing the joy fishing brings to youngsters, “When their eyes get wide because they’ve got a fish on, it makes it all worthwhile.”
Monty Walker takes a brief respite from hauling fish, as he waits for another staff member to calculate water displacement in the transport vehicles at the Bennington Fish Culture Station. One inch of displacement on the scale translates to the addition of approximately 55 lbs. of yearling fish to the tank.
and Dave
haul one of the outdoor ponds at the Bennington Fish Culture Station before a stocking event. Yearling trout and trophy trout are both kept in the outdoor ponds and range in age from 18 months to 30 months, respectively.
Fish and game warden Travis Buttle tosses a bucket of trophy trout into the Walloomsac River during a stocking event in North Bennington. What many people do not understand, Buttle said, is that the startling of the slight impact increases the likelihood of survival.
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Monty Walker (left)
Jareckie (right)
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A wellness journey with
By Danielle M. Crosier Vermont Country Magazine
“In a world filled with a seemingly endless list of environmental pollutants – and diets consisting of highly processed, chemical-filled food –the epidemic of illnesses sweeping our nation will only continue to grow exponentially,” said Pat McLaughlin, researcher, educator, mushroom farmer, and owner of Sole Connection Farm in Arlington.
McLaughlin, who lives with Ehlers Danlos Syndrome, has struggled throughout his life with the genetic connective tissue disorder that primarily affects the joints, skin, and blood vessels – but can also lead to neurodegeneration, spinal complications, and other health concerns.
For McLaughlin, the “constant dislocation” of his joints has created situations of neuropathy. Symptoms like weakness, numbness, pain, and tingling, result as the nerves are compressed, stretched, and torn during the dislocation events. It was during his college days that McLaughlin began delving into possible natural remedies and aid – and simply stumbled upon mushrooms.
He began taking Lion’s Mane, which helps to promote nerve growth, and Turkey Tail, an anti-inflammatory and immune booster, “They interact really nicely, so it provided relief,” explained McLaughlin.
Now, as a producer of up to a dozen different strains of mushrooms at his home-based farm, and with a far deeper understanding of how mushrooms can improve health and wellness, McLaughlin believes that it’s “the choices we make around food – and what we consume – that can dictate the trajec-
Photos by Danielle M Crosier – Vermont Maturity
Considered to be the most sustainably grown food in the United States, mushrooms are fairly simple to grow. They require very little water, energy, or attention. To thrive, they simply take knowledge – not resources.
Pat McLaughlin’s interests lie in the health benefits of mushrooms and other home-grown natural medicinals.
SO mushroom for growth
tory and overall quality of our lives.”
According to McLaughlin, industrial farming techniques have destroyed the populations of mycorrhizal mushrooms and fungi that allow crops to uptake the vital nutrients and minerals needed for health.
“As a result, even the healthy foods we consume lack the same amount of nutrients they did just 75 years ago,” said McLaughlin. “Finding new sources for minerals, vitamins, and even proteins will be vital to combating our nation’s health crises. Mushrooms could be one of those resources to bolster our impoverished diets – and help us all start moving forward towards a healthier future.”
Mushrooms, categorized as neither plants nor animals, exist in their own kingdom. As for their general health benefits, researchers are only just beginning to understand their benefits, but what is clear is that they are a truly “nutrient dense food.”
High in the B vitamins of thiamine (B1), for reducing stress and improving immune function; riboflavin (B2), for energy, red blood cell production, the prevention of anemia, the reduction of migraine pain, wound repair, and for the health of skin, hair, and eyes; niacin (B3), for managing type 1 diabetes, promoting joint health, controlling cholesterol and boosting brain function, and for healthy skin; pantothenic acid (B5), for maintaining healthy hormone and cholesterol levels, improving metabolism, heart and digestive health; pyridoxine (B6), for converting food into energy, metabolizing fats and proteins, the formation of hemoglobin for healthy oxygen transfer, and improving immune function and brain development; folate (B9), for preventing
Standing in the cool and mist laden air of the Sole Connection Farm harvesting room, it is impossible not to take a moment to appreciate the unearthly beauty to the mysterious mushroom.
Health & Wellness
The substrate for Sole Connection Farm's mushrooms comes from sawdust from local mills, straw from local farms, and coffee grounds from local stores.
Health & Wellness Y
birth defects and pregnancy complications, lowering the risk of cardiovascular disease and dementia, helping to treat Alzheimer’s and depression, supporting the nervous system, treating anemia, brain development; and cobalamin (B12), for genetic building blocks and healthy cell metabolism, the production of healthy blood cells and nerve function, energy production, anemia prevention, improved cognitive function and mood, and reduced the risk of macular degeneration.
B vitamins must be obtained from either food sources or supplements, but they cannot be stored in the body. Therefore, they must be obtained on a regular basis, preferably as part of a healthy diet.
It regulates our immune system, regulates mood, improves heart function by regulating blood pressure and reducing inflammation, lowers risk of diabetes by improving insulin sensitivity, protects our brains’ neuronal structures and regulates their function. The list of benefits goes on.”
“Mushrooms have been used for thousands of years as medicine for the treatment of a wide variety of ailments and illnesses.”
Pat McLaughlin, owner of Sole Connection Farm
Mushrooms are also high in minerals such as iron, zinc, selenium, copper, phosphorus, potassium, and calcium – with each bringing incredible health benefits to the human body.
Each mushroom contains its own unique mixture of vitamins and minerals – oysters are higher in all the B vitamins, with the exception of B12. Shiitake is renowned for its elevated B12 levels. Both oyster and shiitake are also high in vitamin C. All mushrooms are low in calories and low in fats, and high in antioxidants, protein, and fiber.
“Across the board mushrooms are high in vitamin D,” explained McLaughlin. “And, we are a nation chronically deficient in vitamin D. Mushrooms are the only produce that contains any substantial form of this vitamin. Vitamin D is necessary for the absorption of calcium by our bones.
In addition to their use as a nutrient dense food source, mushrooms boast one of the highest concentrations of scientifically backed nutraceuticals. A 2021 study published in the International Journal of Molecular Sciences found that mushrooms “exhibit a broad spectrum of pharmacological activities, including antiallergic, antibacterial, antifungal, anti-inflammatory, antioxidative, antiviral, cytotoxic, immunomodulating, antidepressive, antihyperlipidemic, antidiabetic, digestive, hepatoprotective, neuroprotective, nephroprotective, osteoprotective, and hypotensive activities.”
“Mushrooms have been used for thousands of years as medicine for the treatment of a wide variety of ailments and illnesses,” agreed McLaughlin. “Mushrooms contain therapeutic compounds from which numerous medications have been chemically replicated and synthesized for the treatment of fungal, bacterial, and viral infections; cancers of the colon, lungs, breasts; and leukemia. They are not a cure-all for cancer; however, they are without a doubt powerful tools for mitigating the risks and effects of cancerous growths.”
The National Cancer Institute, a division of the Nation-
al Institutes of Health, is currently assessing the use of Turkey Tail in the treatment of cancer. It is believed that Turkey Tail compounds, known as polysaccharides, act as nonspecific immunomodulators, boosting the body’s natural ability to target and eliminate tumor cells – as well as free radicals.
“And, with mental degradation diseases like Alzheimer’s and dementia on the rise,” McLaughlin added, “the Lion’s mane mushroom – with its nerve growth factor compounds – has been shown in various studies to improve memory, focus, and concentration by protecting the structures of the brain. As a species, we have only begun to scratch the potential of mushrooms to bolster our overall health, but the initial science is proving to be more than promising in the fight to regain our nation’s collective health.”
McLaughlin’s customers typically connect through the Sole Connection Farm website at thesoleconnectionfarm.com, or by introduction at the local Farmer’s Markets. Their orders are available for pick-up at his home-based farm in Arlington. From the customers treating a torn ligament or a back injury to the customers looking for relief from inflammation and joint pain, memory issues, symptoms of diverticulitis, photosensitivity from an advanced Lyme-like illness, and more, McLaughlin feels that “the examples are almost endless” and he urges them to do research on their own.
For those thinking about starting their own personal mushroom growing endeavor at home, McLaughlin welcomes visitors to Sole Connection Farm, simply for the education, “We always encourage anyone who is interested in learning about how mushrooms grow to come by the farm for a tour so we can explain the ins and outs of farming to them, and they can determine if their personal needs outweigh the cost of equipment, and amount of time and dedication it takes to start up themselves.”
Pat McLaughlin, owner of Sole Connection Farm in Arlington, holds two of the more sought-after gourmet mushrooms in the restaurant industry – chanterelle and oyster.
When cooked, the pink oyster mushroom possesses a typical delicate umami flavor with a meaty texture. It is most often fried and crisped to bring out the meatier quality, sometimes described as a "bacony taste." When consumed raw, it possesses a more sour taste.
Health & Wellness
Vermont Grower Spotlight: Burlington Kush Factory champions organic, sun-grown cannabis
Photo by Brad Vest Joey in a cannabis field with full-term plants.
By Ivy Kirby GreenMountain Cannabis News correspondent
Originally from Virginia, Joseph McKenna of the Burlington Kush Factory, started growing cannabis plants in his backyard when he was 15. In his early 20s, he realized he wanted to grow cannabis for a living and his love of cannabis has taken him all across the country, learning growing techniques and its many applications.
“I was seeing all the amazing things it was doing for people around me, and I wanted to ensure that myself, friends, and my family have access to clean, organic cannabis,” said McKenna.
Before cannabis was legalized in Vermont, McKenna ran a cannabis cultivation farm in California. It was there that he learned from growers within the legacy market. McKenna transformed the California farm from salt-based to all-organic; these details set his business apart from other growers.
Years before moving to California, McKenna met his partner, Grace Bertsch, while taking a break from hiking the Appalachian Trail in Rutland, Vermont. Bertsch, a licensed massage therapist, works full-time at their company, Burlington Kush Factory, which became licensed in August 2023.
One night McKenna was joking with his friend about business names and the name Burlington Kush Factory was born. “Burlington Kush Factory came up and we couldn’t stop giggling about it, and for us cannabis has to be fun, and that was fun,” said McKenna.
Grace in the greenhouse, defoliating, and hanging out with the strain Chile Verde.
The duo is committed to the details that make their product high-quality. Their growing method is less about cultivating plants, but guiding the individual seed to its full potential with as little human interaction as possible.
Burlington Kush Factory holds a tier-4 mixed-tier license and is particularly partial to outdoor-grown cannabis. “There’s much beauty and medicine, particularly in sun-grown cannabis. The ability to watch a plant grow from seed, and how it interacts with the local environment is a blessing,” said Bertsch.
It’s been a dream of Bertsch and McKenna to have their own cannabis business. “Being able to work outside, with your hands in the soil, connecting with the farm in a very intimate way, and watching it develop over the years as we built the soil,” is their motivator, said McKenna.
In 2025, they are looking forward to further building their brand and are excited about the future of cannabis in the Green Mountain State. “People know that Vermont has the best cannabis in New England,” said McKenna.
One significant hurdle they faced was obtaining social equity status for their business. McKenna has a cannabis-related felony that makes business logistics harder to figure out.
“Outside of Vermont, I’m hoping for people who are still imprisoned for non-violent cannabis offenses, to see those people released. There’s a handful of nonprofits that are working to release people for nonviolent cannabis offenses. It’s heartbreak-
Photo by Brad VestPhoto by Brad Vest Clementine having a snack as she strolls through the fields.
Photo provided
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ing and so unfair that we’re still seeing people in prison while we’re making money in this industry,” said Bertsch.
Burlington Kush Factory recently won a first place award for their strain “Blue Lobster” at the Harvest Cup, New England’s premier cannabis competition. “I know several Vermont cultivators have won cups and I think that’s important for showing the rest of the country just how good Vermont cannabis is,” said McKenna.
Their product can be found at Vermont Bud Barn in Brattleboro, True 802 in Burlington, Ratu’s Cannabis Supply in Wilmington, Mountain Girl Cannabis in Rutland and other dispensaries across the state. Visit their website at https://burlingtonkushfactory.com.
GreenMountain Cannabis News is the only online publication focusing on news, information, policy updates, promotions, and services related to the industry. With a commitment to local craft producers, retailers, the platform highlights Vermont cannabis businesses while maintaining high standards in journalism, advertising, and online marketing compliance. Its mission is to connect readers with insightful stories, events and developments in the cannabis space, fostering transparency, quality, and innovation within the industry.
Our stories are promoted through Instagram and Facebook, our sister publications, and our award-winning, free, weekly newsletter.
Photo by Brad Vest Cosmic cannabis grown under the stars and sun.
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