The World 01_31_18 Barre-Montpelier, VT Pet Care Corner January Bridal Directory
Keith Washburn of Williamstown, VT and Operations Manager of Tenco Industries, Inc., of Barre, was recently presented the U.S. Department of Defense Employer Support of the Guard and Reserve (ESGR) Patriot Award. Joyce LeBlanc and Fred Hadley, volunteers with Vermont ESGR, and David Wheel, also representing Vermont Employer Support of the Guard and Reserve, presented the award for the unconditional support that Washburn has given to his employee and citizen-service member, Ray Cheney, also of Williamstown. Cheney works full-time as a fabricator at Tenco. Pictured L-R: Raymond Cheney, who nominated his boss for the award; Keith Washburn, award recipient, and Fred Hadley and Joyce LeBlanc, both volunteers with VT ESGR. WHAT’S NEW IN BUSINESS BikramYogaMontpelier BIKRAM AND HOT HIIT CLASSES Gina Regis, New Owner Bikram Yoga Montpelier NEW STUDENTS SPECIAL only $39 mo. For 30 Days Unlimited Check our website for schedules and passes www.bikramyogamontpelier.com Dan Driscoll FREE Estimates! Direct Repair For Most Major Insurance Companies What is Bikram Yoga? Bikram Yoga is a form of Hatha Yoga conducted in room heated to approximately 105 degrees and kept at roughly 40% humidity. The 90 minute class is designed to work every muscle, tendon, ligament and joint in the body throughout the 26 postures. All levels are welcome... beginners to seasoned practitioners alike. What is Hot HIIT? Hot HIIT is a training system that combines High Intensity Interval Training(HIIT), muscle toning, and cardio in a room heated to approximately 95 degrees. This practice creates long, lean muscle mass while burning fat, with rapid results. It strengthens your core, improves circulation, and increases fl exibility. Hot HIIT is performed on a yoga mat. All movements are low impact, which protects your joints and muscles from the pounding of other exercises like running and jumping. It is a full body workout paired with upbeat music. You will gain health and fl exibility and train your muscles to work together. Consistent practice will lead to good posture & strength throughout your body. CAPITOL ★ CITY’S WOODBURY AutoBody Rte. 2 • 1/2 mile E. of the Roundabout • Montpelier, VT In the Capitol City Kia Building 223-6283 Mon.-Fri. 7:30AM-5PM CALL TOLL FREE 1-800-691-3914 Fastest Turn-Around Time! • Green Technology • Guaranteed Repairs • Certified Technicians • Free Estimate • Expert Collision Repair • Courtesy Shuttle Available • State Of The Art Spray Booth • Wash & Vacuum Included ANY MAKE ★ ANY MODEL ★ ANY TIME page 4 The WORLD January 24, 2018 Bikram Yoga Montpelier 26 State St, Suite #4, Montpelier, VT 05602 917-754-7994 or firstname.lastname@example.org Rachael Kelder Yes, we’re still here with the same quality service we’ve offered for over 30 years. Our experienced staff does it right and we guarantee our repairs 100%. Let us repair your vehicle and you get a $ 100 COUPON to put towards your deductible or unrelated damage. WATERBORNE PAINT SYSTEM Circus Smirkus Welcomes New Executive Director Jennifer Carlo Circus Smirkus has announced that Jennifer Carlo, Ph.D., has been named the new Executive Director of the circus arts education organization. Carlo is the former Vice President For Student Engagement and Dean of Students at Carlow University in Pennsylvania and comes to Smirkus with more than 25 years of leadership in higher education, youth development services, and nonprofit arts management. In addition to her leadership at Carlow University, Carlo held senior administrative positions in student affairs and development at the University of Charleston, Jefferson College of Health Sciences, Clinton College, and Goddard College. “I have tremendous respect for what this organization has done for the circus arts and youth development over the last three decades, and I’m honored to accept this position,” said Carlo. “The legacy and work of Circus Smirkus really appeals to me as an educator. We live in a fractured world that needs the joy, inclusiveness, and team spirit of the circus arts now more than ever. I look forward to working with my new colleagues to keep what is a beloved Vermont arts institution thriving for years to come,” she said. Community Bank N.A. Welcomes New Branch Manager Community Bank N.A. is pleased to announce that Matt Villemaire has joined the team as branch manager of the Barre and Northfield locations. In his new role, Villemaire will oversee the daily operations of both offices, ensuring every customer receives the highest level of service. He will also be responsible for managing the branch’s compliance with operating policies and procedures, and outside regulatory requirements. “We are thrilled to welcome Matt to the team,” Community Bank N.A. District Manager Erika Baldasaro said. “Matt has a long history in banking, giving him the knowledge and expertise needed to lead our Barre and Northfield branches. I am looking Green Mountain United Way Promotes Laurie Kelty to Working Bridges Resource Coordinator Green Mountain United Way is pleased to announce a new addition to its Working Bridges Program Staff. Laurie Kelty has been Executive Administrative Assistant with Green Mountain United Way since 2011 and in December was promoted to the role of Resource Coordinator for the organizations Working Bridges Program. Working Bridges is an employee-service and workforce development program offered to business partners in the Green Mountain United Way service area covering the Northeast Kingdom and Central Vermont. Since launching the program in the region in 2016, Green Mountain United Way’s Working Bridges program has expanded to serve three large employers in the Northeast Kingdom with a combined workforce of over 1000 individuals. “After an extensive interview process, we were so pleased to promote Laurie to this role. She has a natural inclination to care for others, which will make this an easy transition for her and for the employees we work with through our Working Bridges program sites,” says Tawnya Kristen, Executive Director of Green Mountain United Way. Ms. Kelty is a resident of Montpelier and • • • • • • • • • Prior to Carlo’s selection, the Circus Smirkus Board of Directors conducted a thorough national search and considered many qualified candidates from Vermont and across the country. “We are so pleased to welcome Jen to the Smirkus family,” said Smirkus Board President Neil Saunders. “Jen brings many years of experience in business and financial management as well as a passion for working with kids. She has long held a wonder for the circus—ever since she saw her first Big Top show.” Carlo has close ties to the Northeast, having worked in both central Vermont and upstate New York in the early years of her career. “I’ve wanted to get back to Vermont for some time now,” said Carlo. “It’s not often that you get a chance to run away with the circus and end up back in Vermont to boot. This was an opportunity I wasn’t going to pass up!” Carlo earned a bachelor of arts in sociology from Princeton University, a master of arts in education at Goddard College, a master of business administration from Carlow University, and a doctorate in leadership and change from Antioch University. forward to seeing these locations grow and thrive under his leadership.” Villemaire joins Community Bank N.A. from NBT Bank where he served as multi site manager for the past four years. He brings to the position nearly 25 years of experience in the banking industry, spending 20 of those years with TD Bank. Villemaire earned his bachelor’s degree in business administration from Lyndon State College. Outside of the office, he is an active member in his community, serving as president of Williston/Richmond Rotary Club, financial committee member for Green Mountain Habitat for Humanity and ambassador for Donate Life DMV. He resides in Bolton with his wife, Nancy. has worked part-time for UPS’s Berlin Distribution Center since 1990, and will continue her work for UPS, and for Green Mountain United Way in both staff and volunteer roles since 2011. Most recently in her role as Executive Administrative Assistant, Ms. Kelty administered the VermontShares workplace campaign is very familiar with many of Green Mountain United Way’s partner agencies who are funded in part by this campaign. “Laurie’s work will primarily be focused on connecting employees at our Working Bridges program sites with community resources to support them in their lives so they can be present and productive at work – we’ve been working hard to introduce her to the 1000+ employees we serve and the transition has been very smooth. Laurie’s friendly, open personality is a great asset in this role and is already serving her well,” says Pam Bailey, Director of Operations at Green Mountain United Way and program manager for Working Bridges.
Sterling College Offers Professional Development In Cheesemaking & Affinage While Vermont continues to produce its legendary cheddars, it is increasingly the home of many other award winning artisan cheeses. Until recently, many of these producers apprenticed in Europe to learn their craft. Now, Sterling College in Craftsbury Common, Vermont is offering short, intensive hands-on classes for experienced artisan cheesemakers who want to deepen their understanding and sharpen their skills. Registration is open for May’s Fundamentals of Artisan Cheese along with the brand new Affinage: The Art of Ripening Cheese class in July. Space is limited to assure instructors can tailor the class for individual goals. “I am excited that Sterling is attracting aficionados and entrepreneurs for these deep dives into cheesemaking,” said Sterling President Matthew Derr. “It reflects both a growing interest in mastering techniques and the expanding potential of the marketplace.” For more confident home cheesemakers and capable commercial practitioners, the School of the New American Farmstead at Sterling College offers Fundamentals of Artisan Cheese from May 21-30, 2018. This advanced program is a partnership with the Cellars at Jasper Hill -- an American Cheese Society-certified professional educator and producer of award-winning, perfectly ripened, single-source cheeses from the verdant working landscape of Vermont. Led by world-renowned master cheesemaker and educator Ivan Larcher, the course provides the practical and scientific knowledge needed to create and market exquisite small-scale artisanal cheese. Sterling College’s unique curriculum features living classrooms -- including nearby farms, a food venture center, and climate controlled cheese caves. Both the science and art of cheesemaking will be explored, with particular attention paid to the artisanal production of lactic, hard, soft, Saint Nectaire, and traditional brie cheeses. Students will learn why animal care and feed are essential to producing extraordinary milk. They will develop sensory and tasting skills while observing ripening cultures, rind treatment, and handling throughout the aging process. A session on defects and troubleshooting is designed to offer invaluable tools for managing production and working through the challenges of the inherently variable ecological processes that create superb cheese. The business of cheesemaking, such as sales and distribution, content-based marketing, and critical food safety concerns will be integrated throughout the course. Larcher, who is teaching this course for the third time at Sterling, said “I love that students here come with a passion for learning and propelling their skills. They will be the ones to honor the great history of these cheeses while pushing us to new culinary boundaries.” Fundamentals is designed as a lead–in for the brand new Course Helps Food Processors Comply with Food Safety Plan Requirements University of Vermont (UVM) Extension will offer Preventive Control for Human Food training, Feb. 28, in Burlington. The one-day course is open to all food processors, manufacturers and industry professionals who have successfully completed the first part of the course, which is available online through UVM Extension. It will be held at the Vermont Department of Health office, 108 Cherry St., Burlington, from 8:30 a.m.-5 p.m. Registration is $250. Discounts are available if two or more people from the same company register together. To enroll, go to http://go.uvm.edu/fsma2- btv. To request a disability-related accommodation to participate, contact Dr. Omar Oyarzabal, UVM Extension food safety specialist, at (802) 524-6501, ext. 452, or (800) 639-2130 (toll-free in Vermont) by Jan. 31. • • • Affinage: The Art of Ripening Cheese (July 17-21). Eric Meredith leads this course which focuses on the science and alchemy that takes place during ripening, as well as ways to control the environment and the process. Working hands-on in Cellars at Jasper Hill will add invaluable experience with corrective actions or preventive measures that can be applied when students return to their own operations. Two comprehensive tastings during the week will help students hone their palates and expand their depth of knowledge about cheese varieties. During his 6 years in France, Meredith learned cheese making and affinage from the best artisans in France. Today he runs a consulting business helping cheese makers, affineurs and retailers all over the world design, troubleshoot and fine tune cheese making and affinage programs and facilities. These classes are being offered through The School of the New American Farmstead (SNAF), Sterling College’s continuing education program. Classes represent the ideals of the College’s undergraduate focus of stewardship and experiential learning while offering multifaceted ways for agrarians, culinarians, entrepreneurs and traditional craftspeople to hone valuable skills. Learning experiences are offered in the form of workshops, short-courses, symposia, and professional development opportunities. The School of the New American Farmstead at Sterling College is generously underwritten by the following Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living; Vermont Creamery, an award winning creamery offering fresh and aged goat cheeses, cultured butter, and créme fraîche that combine the European tradition of cheesemaking with Vermont’s terroir: the Cellars at Jasper Hill, Vermont’s award winning cheesemakers and affineurs. Partner businesses share a deep commitment to the environmental stewardship mission of Sterling College. Online registration is now open, but spaces are limited. Students are encouraged to apply as early as possible. For more information on these courses and to register, visit https://sterlingcollege.edu/ dairy/ The course follows a standardized training curriculum developed by the Food Safety Preventive Controls Alliance and approved by the Association of Food and Drug Officials. It covers the preliminary steps to create a food safety plan that complies with the Hazard Analysis and Risk-Based Preventive Controls for Human Foods rule, part of the Food and Drug Administration’s Food Safety Modernization Act. Through group activities, participants will learn how to conduct a hazard analysis; implement and monitor preventive controls for identified hazards; and perform verification, validation and corrective actions and corrections. In addition, they will learn recordkeeping procedures and how to identify regulatory requirements. Barre 479-0629 DRIVE UP For Your Valentine... Heart Shaped Maple Candies Are Here! Worlds Best Maples Creemees, Shakes and Sundaes served all winters We Ship Anywhere “A Quality Family Farm Shop” 802-223-5757 B-M Road-Berlin 622-0250 DRIVE UP Montpelier 223-0928 At Bragg Farm... Winter Sale Continues 25 % off all non-food items* *Excludes Amish Rockers We ship Vermont Gift Baskets and Maple Syrup Year ‘round Vermont Handcrafts Gifts Vermont Cheese Maple Farm Tour Maple Products 1 mile north of E. Montpelier Village on Rt. 14N (follow signs) DRIVE UP OPEN EVERY DAY 8:30- 5:00 Give Your Home a Hug! With a low cost Green Mountain Home Repair loan. Maintaining your home matters, and now there’s an affordable way to tackle those home improvement projects. Let us help! • Health & safety issues • Structural problem • Failing mechanical systems • Energy efficiency upgrades • Interior & exterior modifications for elderly or disabled CALL: 802-477-1343 EMAIL: email@example.com WEBSITE: downstreet.org Downstreet NMLS ID#194716 Pattie Dupuis MLO NMLS ID#11216130 Compliments of: The Noyle Johnson Group wants to help make 2018 a little greener! Stop by any of these fine local establishments to pick up your free bag while supplies last. Quality Market in Barre, Uncommon Market in Montpelier, Pump and Pantry in Williamstown, Marty’s First Stop in Danville or the Hardwick Village Market in Hardwick. Also the bags will be available at our Montpelier and Danville office locations! The Noyle Johnson Group wishes you a happy and healthy 2018! January 24, 2018 The WORLD page 5