The WORLD 092921

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The Couture Farm in Barre Town is Transformed intoThe Celebration Barn at Millstone HillWhen Pierre Couture and his sister Frankie Brassard purchasedthe historic Couture/Wheeler Farm on Littlejohn Rd.in Websterville from their siblings 12 years ago, they were notquite sure what would become of the 200 year old barn thatthe family had operated as a dairy farm since the 1930’s. “Ourfirst priority was to restore the brick farmhouse to it’soriginal condition. My parents had modernized the interior in, removing the fireplaces, original doors and woodwork,and changing the oorplan considerably, a decision they laterregretted,” explains Frankie Brassard. “With the help of oldphotographs, our childhood memories, and a visit to the formerRinker farmhouse on Taplin Rd., a twin of the of the oldWheeler home, we were able to pretty much restore the houseto its original condition.” Shortly after, they opened the hometo the public as a bed and breakfast, an expansion of the lodgingthey were already offering at the Lodge at Millstone Hillnext door. Throughout this time, they watched the old barnfurther deteriorate and struggled to come up with a plan thatwould allow them to stabilize and restore the structure. “Wehad been using the barn for storage and always kept a goodroof on it, but every year we could see the structure becomeless and less stable,” added Brassard. “We realized it was justa matter of time before we lost the barn altogether.”Over the years, hundreds of weddings and events had beenstaged at The Lodge, usually in rented tents. Five years ago,it was decided that the old barn’s conversion into a weddingbarn and events center might be the best hope for its salvation.“The challenge was to find a way to save the historic structurewithout destroying it. Often the conversion of an old barn intoits new use, results in the loss of its architectural and historicintegrity. We were determined not to let that happen,” addsCouture. “The plan we came up with, was to keep most ofthe interior of the main barn intact and use it only for summerevents, while completely disassembling the other structuresadded over the decades. We carefully preserved every pieceof salvageable lumber for reuse in the additions we plannedfor the structure. The milking parlor, for example, which myfather had added to the east side of the barn in the 1940’s, wasdismantled piece by piece, and rebuilt on a new foundation, onthe same footprint, using all the original rafters and as much ofthe original lumber as possible. This time, however, the roofwas raised two feet to provide additional main oor space. llof the new structures are insulated and heated, to allow foryear-round use. This provides us with space during the warmermonths for up to 150 people and during the colder months forsmaller events and meetings.”fter two years spent securing the financing for the proectand obtaining all the needed state and local permits, the projectbegan in earnest during the summer of 2. hile thestructures were being transformed, the duo went to work recreatingthe old farmyard into an extensive pond, water worksand perennial gardens, in hope of providing a setting worthyof the buildings they had designed. Like all projects of thissize, progress moved slower than anticipated, with unexpecteddelays caused by Covid, major health problems by three oftheir primary subcontractors, and the challenge of roundingup the necessary materials needed to meet their commitmentof completing the renovation using only repurposed lumberand building supplies whenever possible. The historic windows,doors and hardware they installed during the renovation,makes it nearly impossible for anyone visiting the site tofigure out ust what is original and what was added during thelast four years.The end result is a complex of structures, which though• • •varied, creates a unified whole that is magical and takes fulladvantage of the stunning views that the site provides. “Growingup we thought every kid had a backyard like this,” addsCouture. “We have come to realize that the site is really special,with views etending to ay Peak, almost miles away.We think the setting will be hard to beat.” Three generationsof the Couture family will be on site to answer question, at theofficial opening and open house on Sunday, ctober rd from11 a.m. to 5 p.m. They hope that anyone planning an upcomingwedding, end of life celebration, shower, or family eventwill stop by to see what Millstone Hill’s new Celebration Barnhas to offer.Lost Nation TheaterPresents “Annie Oakley”Staged ReadingMaura O’Brien stars in “Annie Oakley;”a work-in-progress staged readingof a new play by Jeanne Beckwith, writtenespecially for her. Despite her fame,very little is really known by the publicabout this strong, resilient and fascinatingwoman’s life. Hear her story!You also get to be part of the creativeprocess as we take steps towardthe final script to be presented as partof LNT’s 2022 Mainstage Season. Thereading will last approximately 90 minutes, and will be followedby a discussion session. Ask questions and give yourfeedback to the playwright, actor, and artistic directors.LNT is thrilled to “begin again” with live-in-person audiencesby going back to the company’s roots: developing originalwork.Limited in-person seating! Properly worn masks, beingfully vaccinated (with proof of vaccination) and adherence toother Covid-safety protocols are required for in person seating.The Sun., Oct. 3 event will also be live streamed; the recordingwill be available online through Oct 11th for anyonewho can’t make it, or who is not yet comfortable gatheringindoors.When: Saturday, October 2nd and Sunday October 3rd, 2021Time: 7PM Saturday; 2PM SundayWhere: Lost Nation Theater and onlineCost: Pay what you can ticketsInfo: www.lostnationtheater.orgSponsors: Capitol Copy, The City of Montpelier, NationalLife Group, Vermont Mutual Insurance, Eternity, The World,Vermont Arts Council/NEA and The Estate of Ted Richards.Williamstown HarvestCraft Festival& Flea MarketSATURDAY, OCTOBER 2, 202110am-3pmSeaver Field, Depot StreetHAM & BEAN DINNERput on by the Fire DepartmentProceeds from the rental spacewill go to the Williamstown FireDepartment and Ambulance ServicesComplimentsof theTown ofWilliamstownCOVID-19 REGULATIONSWILL BE FOLLOWEDVermont Travelers’Service CenterSTORE • DELIINFORMATIONBEER CAVECLEANFACILITIESVermontLiquorStoresConveniently located offExit 7 of I-89 - Berlin, VTOther locations throughoutCentral VermontCeramicGlassNatural StoneCarpetHardwoodArea RugsGraniteCountertops889 S. Barre Rd. - Rt. 14(802) 476-0912www.barretile.comPump & PantryNow MoreConvenientThen Ever!!!Full ServiceGrocery, Meat& ProduceDepartmentsRt. 14, Williamstown802 433-1038HOME FURNISHINGSReclining SofasLift ChairsRocking ChairsMattressesBedroom Sets97 Barre-Montpelier RoadBerlin, VT | 802-479-067Mon -Fri 10-6, Sat 10-2Residential/CommercialSingle Ply MembraneStanding SeamShinglesWilliamstown, VTPhone: 802-433-5353burrell_roofing@myfairpoint.netGrilled toGreatnessSTEAK HOUSEHosting Partiesup to 200Open Wed.-Sat. 4pm-10pm110 Business Center Rd.Williamstown, VtSeptember 29, 2021 The WORLD page 19
Closing For The Season Oct. 31stAUTUMN OUTINGS | FALL 2021THURSDAYS - SUNDAYS 11AM-8PM2678 River Street, Bethel (2.6 mi. on VT Rt. 107)802-234-9400 www.toziersrestaurant.comLIBERTYORCHARD“Pick Your Own”ApplesWest St., BrookfieldShort, Easy-To-Pick TreesDwayne& GinnyBreesLOCATED AT~ Tamales~ Chimichangas~ BurritosMon.-Thurs. 1PM to 5PMFri.-Sun. 10AM to 5PM802-276-3161www.libertyorchardvt.netNew Hours: Tues.-Wed. 11-6, Thurs.-Sat. 11-7, Closed Sun. & Mon.535 US Rt. 302-Berlin (formerly Legares), Barre802-622-0453arandas-mexican-cuisine.square.siteDROP ’N SWAPCenter for Civic Engagementat NORWICH UNIVERSITYAnnual Fall ClothingSat., Oct. 16 and Sun., Oct. 17Plumley Armory, Norwich University • Northfield, Vt.SWAP:DROP:Sat., Oct. 169 a.m.–3 p.m.• Please separate clothing from rags.• Label bags appropriately (women’s, men’s, children’s, etc.).• No boxes or hangers, please.• Shoes, bags, costumes and coats are also accepted!Sun., Oct. 1712–5 p.m.$1 Entrance FeeFor All The Clothes You Want!MASKSONThomas Farm & Garden~ Tacos~ Enchiladas~ EnfrijoladasGiffords Ice CreamAND NOWWE DELIVER!OrderOnline!~ Molletes~ Picadas& More!OUR MENUMask RequiredInside all Norwich University BuildingsENGAGE. SERVE. LEAD.For questions or more information: WCC 230 • (802) 485-26444achange@norwich.edu • norwichserves.givepulse.comHeld in partnership with the Salvation Army of Barre, Vt.page 20 The WORLD September 29, 2021Photo Credit Percy Farm Vt.PICKYOUROWNFall Fun on the Cabot Farm TrailBy CompassVermont.comA relative newcomer to the boxed macand cheese market, Cabot got the blue ribbonfrom Redbook Magazine, who choseCabot Bacon and Cheddar Mac and Cheeseover Annie’s, Kraft, Trader Joe’s Cheetos,and two others.Redbook argues that boxed mac and cheesehas evolved, and the best brands now need tobe “creamy, and every bite needs to be full ofcheesy goodness.” They also argue that thesize of the noodles can’t be too small.While swooning over Annie’s Shells andWhite Cheddar, waxing nostalgically aboutthe signature bright orange Kraft sauce, andgiving bigger noodles a nod in Cheetos Boldand Cheesy, Redbook gave the top prize to Cabot Bacon andCheddar Mac and Cheese.POTATOESSunday,OCT. 39AM to 4PMONE DAY ONLY!40¢/Lb. Behind the DiggerBring Own Containers• • •Cabot Mac and Cheese BeatsSix National Competitors in Taste Test50 Lb. Bags of Potatoeswill be available later.If you leave your phonenumber, we’ll let you knowwhen they are ready.Follow the signs from Route 14 South of WilliamstownBarb & Bob ChappelleSouth Hill Road, Williamstown • 433-5930BACK BY POPULAR DEMAND: ANA’S HOMEMADE FRENCH FRIESFolks looking for classic autumn outings need to look nofurther than the Cabot Farm Trail which showcases the co-operative’sfarm families across New England and upstate NewYork who offer on-farm experiences of all kinds. From cornmazes to baked goods, there’s no shortage of options.“The Cabot Farm Trail has been very popular since it waslaunched at the beginning of the summer,” states Rose Gomez,Member Marketing Integrator. “Fall is a perfect time tovisit farms whether folks are looking for an activity like a cornmaze and pick your own apples or to purchase delicious localproduce and baked items like sweet corn and cider donut.”Cabot is owned by hundreds of dairy farms families in theNortheast and many of them have offerings beyond the highqualitymilk that goes into the “World’s Best Cheddar.People can use the newly launched web page to find farmswith farm stays, farm stands, corn mazes and other businessesthat welcome visitors. The website can be filtered by geography,season, interest, and activity, families can create theirown perfect summer getaway.Cabot has grown from a single butter plant in the town ofCabot to four creameries producing over one thousand varietiesof dairy products and cheeses being distributed in everystate and 22 countries. Since its founding, all profits have beenreturned to the farm families who own the co-op—a practicethat continues to this day. Cabot Creamery Co-operative hasbeen in continuous operation in Vermont since 1919, andmakes a full line of cheeses, Greek yogurt, sour cream, cottagecheese and butter. Widely known as makers of “The World’sBest Cheddar,” Cabot is a cooperative of hundreds of dairyfarm families of Agri-Mark, the Northeast’s premier dairycooperative. Agri-Mark/Cabot farms are located throughoutNew England and upstate New York. For more information,visit: http://www.cabotcheese.coop.Here’s what they said:“With their original cheese being one of the best onthe market, it’s safe to say that their Cabot Bacon CheddarMac & Cheese lives up to the hype. The brand combinesa Smoky Bacon Cheddar with their organic shellsfor ‘lip-smacking, bacony bliss.’ The cheese reallywon us over with just the right texture of creaminessand without tasting artificial. If you don’t have time tomake your own recipe from scratch, Cabot’s will giveyou that homemade taste that’s hard to come by.”Trader Joe’s Macaroni and Cheese was also mentionedby Redbook for their Wisconsin Cheddarbrand. But, unsurprisingly to Vermonters, it came infourth.CompassVermont.Com is an independent publicationfounded by a native Vermonter, providing non-editorialnews and stories presented in concert with the culture, mindset,and values of the Green Mountain State.
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