September 19, 2018

CVU boys and girls basketball

CVU gymnastics and aerialists

Popcorn: “Hidden Figures”

Amounts to an Important Tale

3 popcorns

By Michael S. Goldberger

film critic [Read more…]

Property Transfers

39 Sunrise Dr.

Emily Kavouksorian sold a single-family home to George and Lori Gross for $324,900 on Nov. 30, 2016.

115 Lakeview Dr. [Read more…]

Hunt new director of Vt. Assoc. of Agencies on Aging

Janet Hunt

Janet Hunt

By Emma Lamberton

From Watchdog.org

The largest senior advocacy group in Vermont, the Vermont Association of Area Agencies on Aging, has hired a new director, Janet Hunt. In a time of transition for Vermont health care, Hunt’s legislative pushes come at a critical time, directing potential improvement in senior care.

[Read more…]

How to organize your affairs

By Jim Miller

Dear Savvy Senior,

My wife and I would like to get our personal and financial affairs in order so our kids will know what’s going on if we get sick or die. What tips can you offer?

Procrastinating Paul [Read more…]

X-Veg Files

By Jess Wisloski

Wintry stew: AKA clean out the fridge

Vegetarians can have a challenge finding mid-winter satisfaction akin to a beef stew, but this is it, and can work well with any variation of vegetables you need to use up. It makes sense that such a hearty recipe came from a Vermonter — it’s a take off Ginny Callan’s recipe in Horn of the Moon Cookbook, named for a long-gone veg restaurant I used to frequent in Montpelier.

Gypsy Stew

5 tablespoons sunflower or canola oil

1 t. dried thyme

2 potatoes, cubed (skin on)

2-3 carrots, sliced (skin on)

2 onions, chopped

2-3 garlic cloves, minced

1 lb. tofu, cut into cubes

1 1/2 c. cabbage, cut into bite sized

1 1/2 c. chopped up green beans (I use frozen ones)

2 c. chopped broccoli

2 c. sliced up kale or spinach (kale holds up better)

1 to 2 c. lima beans (frozen is fine)

6 c. water

1/2 c. red wine

4 tablespoons of flour

2 tablespoons (or more, to taste) of tamari, shoyu or Bragg’s liquid aminos

Spice mix

1/2 t. ground cumin

1/2 t. cayenne pepper

2 t. smoked paprika

1 t. salt

In a large soup pot, add 3 tablespoons of the oil on medium, and the next five ingredients on the list, heating till they get tender. When they are, add at least 4 cups of water and the wine, spice mix and half the tamari. Add more water if desired, as you go.

Meanwhile with rest of the oil, fry up the tofu in a skillet until it’s browned (it’s really more of a yellowy color, but firm), then splash the other tablespoon of tamari on it at the end, cooking for just one minute then add to the soup.

In the same skillet you fried the tofu/tamari, brown the flour for 2-3 minutes on medium, and slowly add scoops from the soup broth, whisking until you have a nice pasty consistency. When it’s a thick wet paste, scrape into the soup and stir until it’s stewy.

Jess Wisloski, the Observer’s editor, was a longtime vegetarian and still feels inadequate when preparing meat, though she likes eating it. At home, she sticks largely to vegetarian cooking.

USDA conservation funds to help expand border woodlands

Observer courtesy photo Bridget Butler, Cold Hollow to Canada program director, speaks to people gathered at a field session.

Observer courtesy photo
Bridget Butler, Cold Hollow to Canada program director, speaks to people gathered at a field session.

A regional conservation partnership in Vermont which operates in seven towns along the western spine of the Green Mountains will receive federal funding of more than half a million dollars, thanks to a USDA conservation grant, according to a Jan. 3 release.

[Read more…]

Road salt briny impact on Vt.’s natural environment and infrastructure

Observer file photo A front loader purs road salt into a municipal truck in Williston.

Observer file photo
A front loader purs road salt into a municipal truck in Williston.

By Corrina Parnapy

Special to the Observer

Living in Vermont, we depend on clear roads during winter to maintain our way of life. Organizations, agencies and municipalities throughout Vermont understand that there is an impact to the environment from road salt application practices. We must find the balance that protects the environment and still allows for safe roads. [Read more…]

Trails lead the way for Vermont’s economy

Observer courtesy photo Danny Hale, executive director of VASA and chair of the Trails and Greenways Council.

Observer courtesy photo
Danny Hale, executive director of VASA and chair of the Trails and Greenways Council.

By the Vt. Agency of Natural Resources

Exploring Vermont’s outdoors by trail has always been part of the Green Mountain state’s culture, but now there is strong evidence to support how those activities bolster the state’s economy, too. The popularity of growing member-based trail networks for mountain biking, backcountry skiing, all-terrain riding and more are blazing new pathways for economic growth in the state, according to a release from the Agency of Natural Resources. [Read more…]