ANNA B. DEGREE 

Anna (Bruce) Degree, 85, passed away on Friday, April 20, 2012 in Fletcher Allen Health Care in Burlington. She was born in Williston on Sept. 17, 1926, to the late M. Clark Bruce and Lucy (Kenyon) Bruce. Anna grew up and was educated in the area. Anna married Wayne F. Degree in Williston on Aug. 16, 1952. She worked many part-time jobs, with her real focus being the care of her family. Anna is survived by her husband of nearly 60 years, Wayne; five sons, Bernard and Jacqueline, Roger and Lucy, Gerald and Yolanda, Dean and Ronda, Kelly and Kelly; 14 grandchildren; 11 great-grandchildren; sister, Mary Labounty; brother, Clark Bruce Jr. and Judy; and several sisters- and brothers-in-law, nieces and nephews. Anna was predeceased by five brothers, two sisters, three brothers-in-law, one sister-in-law and one daughter-in-law. A funeral service was held on Monday, April 23, 2012 in the chapel of Corbin and Palmer Funeral Home, 9 Pleasant St., Essex Junction, with burial in the Hinesburg Village Cemetery. Grandsons Shawn, Chad, Andy, Jamie, Taylor, Dylan and Dennis were the pallbearers. In lieu of flowers, memorial gifts may be made to the Visiting Nurse Assoc. Homecare, 1011 Prim Road, Colchester, VT 05446.

The Winooski Natural Resources Conservation District was recently awarded more than $25,000 from the Vermont Department of Environmental Conservation’s Ecosystem Restoration Program for a project aimed at reducing stormwater runoff in the Lake Champlain Basin. Called “Let it Rain,” the project is a joint venture with Lake Champlain Sea Grant and provides residential and commercial landowners with incentive payments for implementing stormwater best management practices on their property.

“Stormwater is a larger issue than people might think, especially in urban environments where there are lots of paved surfaces and rooftops,” says WNRCD District Manager Justin Kenney. “When rain hits these surfaces, it doesn’t have an opportunity to infiltrate into the ground. Instead, it runs off into a storm drain, picking up pollutants, chemicals, pathogens and debris along the way. In a small number of cases, that water receives treatment at a wastewater facility. For the most part, however, it gets dumped directly into a river, stream or lake.”

There are a number of things people can do to help reduce the amount of water flowing off their property. Gutters that are directly connected to sewer pipes can be redirected to grassy areas. Rain barrels and cisterns can be utilized to store and reuse rainwater. Rain gardens can be installed to treat roof runoff. Driveways can be redesigned to allow for more infiltration. All of these practices, while they may seem small, amount to a significant reduction in stormwater runoff.

“What I’ve seen time and time again are property owners interested in managing runoff on their property, but they have a lot of questions about what exactly to do and how to pay for it. I’m excited to be part of this program where we can offer both types of support,” said Laura Killian of UVM’s Lake Champlain Sea Grant, a partner on this program.

“With the launch of this program, we are calling on landowners to take a closer look at their stormwater footprint and ultimately take responsibility for it,” says Kenney. “We recognize that this can be difficult and we want people to know that we are here to help. With this funding, we are in a position to provide landowners with both technical and financial assistance. It doesn’t get much better than that.”

For more information about the program, visit http://www.uvm.edu/seagrant/let-it-rain or email [email protected]

By Katherine Bielawa Stamper

Chocolate, cheese and children

We stepped inside, seeking shelter from the rain. Deep, melodious voices filled the reverent space, rising to meet the soaring ceiling. Three pilgrims sat in the front pew, hymnals in hand. They sang in a language I couldn’t discern. Was it German or French or maybe Latin? Their backpacks and walking sticks lay sprawled on the cathedral floor, just beyond the vestibule. Theirs was a journey of tens or perhaps hundreds of miles to visit the holy places.

Fribourg’s Cathedral of St. Nicholas rests on the site of an early Christian chapel.  Construction of the gothic structure commenced in 1283; it was completed in 1430 with an enormous bell tower rising seventy-six meters above the Old City.

St. Nicholas is the patron saint of this Swiss town founded in the 10th century. The Cathedral is central to the annual Festival of St. Nicholas when, on December 6th, “St. Nicholas” leads a procession through the city, tossing traditional spiced cakes to children.

Fribourg is my daughter’s city, her home for one year. My husband and I arrived as mere interlopers, breezing through with Aleksandra serving as translator, guide and cultural consultant. We learned a Swiss greeting requires three distinct kisses on the cheek and that men don’t kiss each other—real Swiss men shake hands.

I realize that the sacrifice of letting one’s child go can pay incalculable dividends: they learn to thrive in a foreign culture. In this year away from CVU, our daughter found her place as an exchange student, learning the history and culture of this French-speaking sliver of Switzerland while forging deep friendships and a special connection with her host family.

Walking along the periphery of the pews, I studied the Stations of the Cross, depicting Christ’s passion. Absent were the plaques, so common in European churches, honoring congregants who served in the World Wars.

Switzerland’s neutrality stance has allowed this multi-ethnic, landlocked nation to avoid war since 1815. This is a luxury on a continent bombed, mined, occupied and collectively traumatized during World War I, World War II and subsequent outbursts of ethno-religious and ideological conflicts. The terrorist threat does not appear to loom over this nation of chocolate, cheese and the soaring, snow-covered Alps.

Enormous stained glass windows spoke to me for their artistry and evocative storytelling. A multi-level masterpiece portrayed Heaven, Earth and Hell in a mélange of vibrant hues. The top tier captured the majesty of Heaven with angels swirling amid luminescent clouds. The middle tier featured the Adoration of the Magi. The Three Kings—Gaspar, Melchior and Balthasar—greet a newborn babe bearing gold, frankincense and myrrh. Intricately cut and fused glass of ruby, emerald and sapphire contrasted the opulence of the Wise Men with earth-toned simplicity of a family in a stable. Hell, populated by sinister devils and desperate souls condemned to eternity amid flames, appeared in shades of blood red and singed orange, colors sharp as shards of glass.

“The stained glass windows remind me of the ones in Cracow,” my husband whispered.

I noted the name of the artist appearing at the base of the exquisite windows:  Jozef Mehoffer. A little research revealed that Mehoffer (1869-1946) was a Polish painter and decorative artist who studied at the Cracow Academy of Fine Arts. He was a frequent collaborator with Stanislaw Wyspianski, creator of renowned stained glass windows in many of Cracow’s churches.

Cracow is my city, the medieval gem in which I studied abroad. The connection made me smile as I reflected on finding Mehoffer’s work in what has become my daughter’s city.

Our whirlwind visit to Switzerland included visits to Bern, Chillon, Broc and Ovronnaz. We learned about the Swiss parliamentary system and the witchcraft hysteria from centuries ago. We lingered—perhaps a little too long—in the tasting room of Maison Cailler, Switzerland’s oldest chocolate factory.

We sipped local wines and savored authentic Swiss fondue—made with local Gruyere cheese—at our daughter’s host family’s chalet in the Alps. We spoke of history, politics and family values, comparing notes on our respective countries.

We realized how blessed our daughter is to have found this family—a welcoming family with six children—that runs on loads of love while maintaining the precision of a Swiss watch.

An ancient Swiss proverb offers the following advice:  “Avoid those who don’t like bread and children.”

We did.

Katherine Bielawa Stamper lives in Williston.  Reader comments are welcome at [email protected] or [email protected]

Banish cruelty to animals — pass S.329

As I sat down to write this letter, a quick Internet search of the phrase “gestation crate” proved to be quite saddening. The only way to describe what I saw and read about this topic would be hundreds of images of fattened pigs stuffed into crates too small to move, their tails hanging out behind them and their snouts poking out in front of their sad eyes.

As delicious as I remember Christmas ham and Sunday morning bacon tasting, if you think about it – is it really as wonderful when you realize that the pig that was slaughtered for your food was raised in a crate so small she could not turn around, could not walk, could not bury herself in mud, and then when she was no longer able to reproduce, sent to slaughter? The meat from the pig you are eating was factory farmed for profit, and not allowed a natural pig life outside of being on your plate.

One of the reasons I choose to live in Vermont is the progressive nature and belief of civil rights to everyone. It is time for the Green Mountain State to move even further ahead and banish cruelty to its animals. And a great step in this animal rights movement in Vermont would be for our representatives to pass S.239 – An Act Relating to Ensuring the Humane Treatment and Slaughter of Animals. I encourage all our representatives to move past the “hot topics” at the State House and stand up for our animals. Please pass S.239.

— Leah Korce, Jericho

Booster seat or seat belt?

For my eighth grade challenge, I am informing/educating our community about car seat safety. Here are some important items to address:

Vermont Law states: All children ages 8 to 18 shall ride in a properly used child restraint or safety belt system;

All children up to the age of 8 shall ride in a properly used child restraint. Fines for violating this law: $25 for first violation; $50 for second violation; $100 for third and subsequent violation.

BUCKLE UP for every ride! Make safety a habit! Motor vehicle crashes are the leading cause of death for children ages 3 – 14.

Safety seat stages:

• Stage 4 -— Seat Belt

Ride in the back seat until they are at least 13. When children outgrow their booster seats, they are at least eight years old and the belt fits them properly. Does the child sit all the way back against the vehicle’s seat? Is the lap belt below the stomach, touching the thighs? Is the shoulder belt centered on the shoulder and chest? Do the child’s knees bend comfortably at the edge of the vehicle’s seat? Can the child stay seated like this for the whole ride? If the answer is no to any of these, continue to use booster seat.

• Stage 3 -— Booster Seat

Children stay harnessed until they are at least four years old and 40 pounds. Children who do not meet both of these conditions may need a high-weight harness seat. Place the lap belt low over the hips. Place the shoulder belt across the center of the chest. Belt should not ride up on neck or down on arm. Booster must be used with both a lap and shoulder belt. Using only a lap belt can cause serious injury or death. No-back boosters may be used if the vehicle’s seat has a high back or a headrest and the belt fits correctly on the shoulder. If the vehicle does not have a headrest, use a high backed booster.

• Stage 2 — Front facing properly installed car seat
• Stage 1— Rear facing properly installed car seat

All infants under one-year-old and less than 20 pounds shall ride rear-facing in a proper child restraint that is not installed in front of an active air bag.

Please be seat-SMART in the car — it’s the law.

— Laura Durkee, Williston

Keep it simple at intersection

I agree with previous letters in the Observer regarding the intersection of North Williston Road and Mountain View Road in that we keep it simple and inexpensive. When driving down Mountain View Road recently, I felt the guardrail on the left could be removed to make the view of the intersection more clear. The posts on the opposite side protect walkers on the sidewalk. Thinking about cars coming to stop here when the road is iced and pedestrians are on the sidewalk makes this a safety barrier. If the power/light pole must be removed from the corner near the Owens house, it could be replaced by a boulder.

I also wondered if a crosswalk painted on the road would help bikers and walkers crossing from the sidewalk on the west to Governor Chittenden Road and a walking people sign installed on the south side, coming from the village. There must be many bikers who cross this area to get to Catamount during the year.

Most of the traffic is most likely an hour in the morning and an hour in the afternoon at this intersection, and that is only five days a week. It doesn’t make sense to spend thousands of dollars where the busy time amounts to 10 hours a week.

Whenever I arrive at the intersection in the village, I find drivers are 99 percent courteous and take turns in a mannerly fashion. To have another 4-way stop at this intersection would not be difficult as drivers would learn to stop here as they do in the village. I do not think we need blinking lights to warn drivers — just warning signs before cars come to the intersection. After all, drivers should adapt to changes in the traffic patterns without too much trouble.

— Ginger Isham, Williston

Vermont Electric Cooperative Board vote

There are eight candidates on Vermont Electric Cooperative ballots that were mailed on April 17 to represent West District II. The West District includes 40 towns in Franklin, Grand Isle, Lamoille and Chittenden counties, and a small part of Starksboro.

VEC was founded in 1938 as a non-profit Rural Electric Adminstration utility to bring power to rural Vermont, starting with about 45 customers in Lowell and now serving approximately 34,000 members.

VEC is under member control through the Board. This, in turn, assumes members participate in the election of directors and remain current with their performance. In the past, member participation has been disappointing. When I ran two years ago, less than 10 percent of eligible members cast ballots. Another indication of member involvement is that I have been the only VEC member, with a few exceptions, present at Board meetings. Eight candidates this time suggests a change in interest and, if so, hurray!

The Board’s role is critical in assuring the Co-op provides safe, reliable and business-based power at the lowest attainable rates. To meet these ends, I believe there should be, periodically, new board members through term limits; and the Board should, from time to time, hold meetings in various locations within its service areas to make it easier for members to observe the Board in action and give the Board opportunities to hear from its members.

VEC belongs to its members. So, all members look over the ballots and VOTE!

— Schuyler Jackson, Hinesburg

What is gluten-free?

By Diane Mincher

Lately, I’ve seen more and more foods labeled “gluten-free.” What exactly is gluten, anyway?

Gluten is a protein found in wheat, barley and rye. It’s also in spelt, a type of wheat, as well as triticale, a cross between wheat and rye.

Some people -— estimates say one in every 133 people — have trouble digesting this particular protein. Gluten can damage the digestive tract, which results in poor nutrient absorption and can lead to vitamin and mineral deficiencies.

Some common symptoms of gluten intolerance include gas, bloating, diarrhea, cramps, unexplained weight loss, anemia, fatigue or weakness. The condition, called celiac disease, varies in its severity.

Following a gluten-free diet isn’t as easy as avoiding bread, crackers, cereal and baked goods. Many processed foods may contain wheat, barley or rye, too, including beer, ale, lager, bouillon cubes, candy, potato chips, cold cuts and most cereals, unless labeled gluten-free.

French fries, rice mixes, flavored instant coffees, sauces, some processed and flavored cheeses, soy sauce, licorice, chocolate bars, self-basting turkeys, soups and vegetables in sauce are on the list, among others. Gluten also may be found in everyday products such as medicines, vitamins and lip balms.

Almost all gluten-free products now label their package as gluten-free or use a “GF” symbol. Reading ingredient labels on products is very important to make sure that that the item does not contain wheat, barley or rye.

Other foods or ingredients to avoid include bran, bread crumbs, bulgur, cereal extract, couscous, cracker meal, durum wheat, farina, graham flour, high-gluten flour, high-protein flour, semolina, spelt, vital gluten, vital wheat gluten, wheat bran, wheat germ, wheat gluten, malt, wheat starch and whole or enriched flour.

Baking without gluten can be challenging because gluten contributes important properties to various types of baked products like cookies, cakes, pastries and breads. Gluten-free cookbooks and online resources frequently offer gluten-free flour blend formulations for use in making cookies, cakes, quick breads and yeast breads. To bind and thicken gluten-free products, eggs and a starch-based product, such as guar gum and xanthan gum, are used.

If using these products, refrigerate all flours for freshness and quality, but bring to room temperature before measuring. Gluten-free baked goods can lose moisture and quality quickly. Wrap them tightly and store in the refrigerator or freezer in an airtight container to prevent dryness and staleness.

The gluten-free diet is a lifelong commitment and should not be started before consulting your doctor and being tested for celiac disease. Tests to confirm could be inaccurate if a person followed a gluten-free diet for a long period of time.

For more information, contact Diane Mincher, UVM Extension nutrition and food specialist, at (802) 388-4969, ext. 331, or (800) 956-1125 (within Vermont) or by e-mail at [email protected]

For a delicious, gluten-free recipes, visit  www.celiac.com, an online resource for celiac disease and gluten-free diet information.

— Diane Mincher is an Extension Nutrition and Food Specialist at the University of Vermont