Posts Tagged ‘Vermont’

Big Calendar

Written by Vermont Life on . Posted in Web Exclusives

VL Spring 2016 260Our Spring cover story, “Seeing the Big Picture,” tells the story of Big Picture Theater and Café in Waitsfield.

The Big Picture is at once a restaurant, cinema, meeting place and watering hole, hosting a near-constant stream of locally oriented events such as art exhibits, farmers markets and literary presentations. When Waitsfield is coming up on an election, the town books its candidates forum at the Big Picture. In its plethora of roles, the enterprise has come to occupy both a new and a traditional part in the Mad River Valley: a town hall for the 21st century.

If our story inspired you to check out this community hub, this calendar of events will help you plan your visit.

Q&A: Mountaineer Andrea Charest

Written by Sky Barsch on . Posted in Entrepreneurs, Outdoor Rec and Nature

Andrea Charest, 33, is co-owner of Petra Cliffs Climbing Center and Mountaineering School in Burlington. A Mammut-sponsored athlete, she is seeking to become certified at the highest level as a Rock Guide by the American Mountain Guides Association. She teaches mountaineering and climbing in Vermont and beyond.

We profiled her in Winter 2015-16’s Q&A. The following is the extended interview.

VL: How’d you get introduced to climbing?
AC: I didn’t know climbing was a sport until I was 18, but I had always been a climber. I climbed trees, rocks, I dabbled with climbing things that I wouldn’t climb now without a rope. I had some friends that found an indoor climbing gym in Pittsburgh — where I’m from — my senior year in high school. So that was the first time I tried indoor climbing. I had decided at that point in high school that I was coming to UVM for school, so I started looking into work study opportunities and found one working at the climbing wall at UVM. I started working there and through the outdoor community and the Outing Club, I linked up with people who were climbing outside, and started doing more outdoor climbing.

VL: What attracted you to UVM?
AC: Partly location. Mostly location. … I had been looking all over New England at schools and looked at Burlington, looked at UVM, applied early decision, got in, didn’t apply anywhere else. I totally fell in love with Burlington, mostly the ski opportunities.

Andrea Charest in the Smugglers Notch area. Photo by Jeb Wallace-Brodeur.

Andrea Charest in the Smugglers Notch area. Photo by Jeb Wallace-Brodeur.

VL: What was your major?
AC: I originally went in with a chemistry major, but then switched to psychology.

VL: That must come in handy with your profession.
AC: Oh yeah. Your mind limits you a lot more in climbing than your body does. So breaking through some of those barriers can be challenging but it feels really good when you do.

VL: Do you have a preference for rock or ice?
AC: If I had to do only one for the rest of my life? I would rock climb.

VL: What do you love about it?
AC: So many different things. The challenge for sure. It’s a problem, kind of a puzzle that you have to work out. It feels good physically while you’re climbing, but it’s very mental too. You get to try to work something out, look at it, think about it, make a plan, readjust if it’s not working. Sometimes you fail, but most of the time you get to try again. I really like the places it can take you to. It’s a little bit different

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Creative Ways To Use Vermont-Made Kimchi

Written by Sky Barsch on . Posted in Taste of the Landscape

Head shot of Elena Gustavson

Elena Gustavson

In our Autumn 2015 issue, we looked at the growing number of specialty food producers making fermented foods like kimchi, a spicy Korean side dish often made with cabbage. Our mouths watered when we read about Wild Rhythms Farms Sobremesa kimchi with habanero and Chrysalis Cultures‘ Hoagie Helper — seasoned with horseradish, leeks and oregano. Sure, these treats are good and strong straight out of the jar, but there are many creative ways to incorporate kimchi into daily use.

To learn more, we checked in with Elena Gustavson, a multi-ethnic Vermonter (her mother is Korean) who is passionate about food and works with Rutland Area Farm and Food Link. Of course, kimchi is an obvious choice as a side dish for Korean food, but there are other ways (like adding kimchi to a Bloody Mary) that are equally delicious.

The Sobremesa line of kimchi. Photo by Daria Bishop.

The Sobremesa line of kimchi. Photo by Daria Bishop.

Gustavson recommends …

Kimchi and cheese: Grilled sandwiches, crepes and omelets

  • Kimchi, cream cheese and cheddar melts on rye or sourdough bread “Absolutely heavenly,” Gustavson says. “The heat of the kimchi elevates the tang of a sharp cheddar, the way a pinch of cayenne elevates a cheese sauce. Throw in an egg, ham and/or turkey, and you have an amazing breakfast sandwich.”
  • “Hapa” version of pajeon (Korean scallion pancakes) Make a more crepe-like batter

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