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All, Good For You

Lebanon Ballet School – It’s Not Just for Girls

May 23, 2014 by Greater Good Media No Comments

Ranks of street shoes line the narrow entrance hall. Young people of various ages fit themselves into small spaces on the floor, engaged in stretches. Some girls lean on the wall, helping each other with hairpins. Costumes of shiny brocades adorned with fur trim, sequins, and ribbons weigh down tables along the edges of entrance and the smaller dance hall. The atmosphere is focused but not panicked. All over the Upper Valley, students were enjoying April vacation week. Lebanon Ballet School was delighted–more rehearsal time!

Students at the school were in the throes of preparing to participate in City Center Ballet’s spring show, Sleeping Beauty, a version of the classic ballet Maurice Petipa choreographed to Tchaikovsky’s music. The ballet was first performed in 1890, but like all the best classics, it continues to delight new generations who discover it.

June-E1Linda Copp, the founder and director of the school, serenely takes a moment to chat. She herself started ballet classes at three years old, “way too young” for formal training, she says. “I’ll take kids as young as three or four for our ‘First Steps’ program, but it’s not till they’re six or seven that they can really begin. Then they understand the concept of counting and can begin to work on their bodies, for example, if you tell them something about their stomach muscles.” With today’s children spending more of their time indoors, she finds even eight-year-olds need to develop motor skills such as the running, jumping, skipping and hopping that used to become ingrained years earlier.
Dreaming of stardom like any young dancer, Copp trained after high school in Hartford, CT, where her primary teacher recognized her skill as a teacher, and “helped me make [teaching] something I felt good about.” She has run the Lebanon school for 30 years, training approximately 3,000 students—and counting.

Where the Boys Are—Not

Most of those students have been girls, of course. Ballet’s appeal to girls is legendary. But every serious performance requires male dancers, so Linda is particularly glad to have several boys enrolled in her school. Two recent additions are Ben Stroud of Quechee and Sam Bradley of Etna, both students at the Quechee Waldorf School. Stroud has loved theater for years, and has played locally in shows such as Pentangle’s Pirates of Penzance. A theater coach recommended ballet training to help him know where his body and hands are, and when some female classmates challenged them to try ballet, Stroud and Bradley both signed up.

These remarkably self-possessed and well-spoken boys talk frankly of the rarity of male dancers. They note that other athletes study ballet, like the Bruins’ goalie, who took ballet as a kid. Football players sometimes add ballet to their training to improve movement and landing from jumps. “The stigma about it is not true,” Bradley says. “If people tried it, they’d like it.” Ballet goes beyond pure athleticism, Copp explains, adding “Einstein called dancers ‘the athletes of God.’ They have to be athletic and look good at it.”

“Ballet started with guys, and migrated to women,” explains Stroud. Yes, male dancers help make the women look good, assisting in pas de deux, for example, creating classic images. Choreography for male solos or small groups of male dancers features flashy leaps and feats of strength and balance.

Just for Boys

Sam Bradley, left, and Ben Stroud

Sam Bradley, left, and Ben Stroud

Copp now runs a class just for boys, to meet their needs and interests. “They want to jump more, turn more,” she explains. “Yes, girls do this too, but it’s really the boys’ focus. And they start to take it more seriously; there’s a healthy competition. When they’re together with the girls there’s a giddiness about them. When separate, they’re willing to start slower and build on the teaching. They enjoy the camaraderie. And they have male teachers.”

Stroud and Bradley are working hard at ballet and loving it, though their days are also full of other projects; Bradley is on the Quechee Ski Team, and Stroud plays cello and saxophone. “It’s good exercise, but not strenuous,” says Stroud, though he admits, “If you do it well, it should be hard.” Bradley explains, “I like it because of the people here—the teachers are great and the kids. Once you start you see the older dancers and you want to be them. The better I get the harder it gets, because the teachers know you, and push you harder. Class is physically hard, and mentally hard.” He and Stroud both flash big grins that show they meet this challenge happily.

by Ruth Sylvester
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Reading time: 3 min
All, Green Page

Dartmouth College’s Life Science Greenhouses

by Greater Good Media No Comments

It’s a haven for over half the year in this climate, and a fascination any day: Dartmouth’s Life Sciences Greenhouses in their hidden—but not secret—location on the top of the Class of 1978 Life Sciences Building. The greenhouses may well be the most widely educational spot on campus: tour visitors range from pre-school groups—“They love the carnivorous plants,” says greenhouse manager Kim DeLong. Anyone can set up a tour for a group of six or more, though in the busy seasons you may have to wait to schedule a tour. The greenhouses serve Dartmouth classes in biology, but also studio art and photography, and creative writing. There are also research areas of the greenhouses that are off-limits to visitors.

Taking a tour isn’t a requirement. Monday through Friday, 8:30 a.m. to 4 p.m., individual visitors are welcome. Different rooms provide environments for plants from around the world. The tropical room includes many famous species: a spring visit revealed a small pineapple and some coffee beans, as well as sugar cane and banana. A cacao plant – chocolate’s source – was flourishing but not quite developing seedpods.

The Sub-Tropical Room houses many ferns that come from warm areas in California, Georgia, the Carolinas and around the world. “Right now they’re my favorite type of plant,” says DeLong, though the competition is fierce. A Key Lime plant and a Meyer Lemon, jasmines and gardenia are thriving in this room.

The Xeric Room—that’s the five-dollar word for “dry”—displays succulents and cacti. Old world deserts have no native cacti, explains DeLong, only succulents. The new world (the Americas) is home to a mix of the two. Some come from Chile/Argentina’s Atacama Desert, which has never received rain in recorded history. Signs on some of the plants provide intriguing factoids to encourage further thought. “I’m interested in ethnobotany (the study of the relationships that exist between peoples and plants),” says DeLong, “so I made labels explaining some of the plants’ uses.”

June-D2A prized feature of the greenhouses is the orchid collection donated by Alan Brout, Dartmouth Collect class of ’51. He gave over 1,000 plants and continues to add to the collection. While the plants are often rather ratty-looking, the flowers astound with their variety of form and color. DeLong explains that all orchids have some common features. They all have three sepals (the part of the plant that covers the blossom before it opens) and three petals. The sepals and petals are typically offset to appear like six petals, the sepals of orchids usually being colored like the petals. And one petal is usually of different—often quite different—shape, forming the toe of a lady-slipper for example.
The systems of the greenhouse are completely computer controlled. Occasionally you’ll hear the subtle hum of the system in action. Silvery curtains can be drawn to protect the plants from too much direct sun. To control the environment in the different plant rooms there are vertical windows between each and the hallways or vents in the roof open and close.

There’s also a multi-purpose room, which provides space to study, eat lunch or just enjoy the change from New England’s climate. For information on how to visit the greenhouses go to www.dartmouth.edu/~grnhouse/visitor.shtml.

by Ruth Sylvester
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Reading time: 2 min
All, Made in Vermont

Vermont Spirits Distilling Co. Lifts Spirits at New Quechee Location

by Greater Good Media No Comments
General Manager Mimi Buttenheim

General Manager Mimi Buttenheim

When I first walked into the Vermont Spirits Distilling Co. production and retail shop in Quechee Gorge Village, Quechee Spirits’ employees Jeremy Herrell and Mimi Buttenheim greeted me with smiles and asked if I wanted to do a spirit tasting.

I paused for a moment and realized, while I had done plenty of beer and wine tastings in my life, I had never done a spirit tasting before. Apparently I’m not the only one.

“I think spirit tasting is new for a lot of people,” Buttenheim told me as I sampled a few of the distillery’s products, including the No. 14 Bourbon: a whiskey bourbon distilled with maple syrup that I was quite fond of. The distillery is part of a new wave of craft spirit companies in the state with many of them—including Vermont Spirits—now offering tastings so visitors can sample the products they make.

Vermont Spirits recently moved from its original location in Barnet, Vermont to Quechee in March 2011 and is now doing all production, bottling and packaging at the new facility. The distillery is known for creating high quality spirits made primarily with local Vermont ingredients. The distillery currently offers eight products including its popular Vermont Gold Vodka distilled with maple sap, and Coppers Gin which is distilled with hand-picked wild Vermont juniper berries. Now, with its new location in Quechee, including a wide-open view of the distillery, the company is able to educate the public about the distilling process, and offer tastings to further promote its brand. It is one of 18 distilleries in the state that is licensed by the Vermont Department of Liquor Control to have a tasting room.

The craft spirit movement

June-C2“The craft spirit movement is pretty new,” said Buttenheim, who, as general manager, oversees much of the marketing and daily business operations at Vermont Spirits and has been with the company for three years. “So the idea that you can make vodka from apples, or from whey, or from maple…it’s pretty foreign to a lot of people. But, I think people are very receptive to it. And they’re excited that we’re using Vermont products to make our spirits.”

Vermont Spirits was originally established in early 1999, but didn’t release a real product until 2004. Between 2005 and 2008, the company saw some ups and downs but was completely revitalized when current president and CEO Steve Johnson, a former investor in the company, stepped in in late 2008. Johnson, a Columbia University graduate who has lived in Connecticut since 1992, says the company is doing better than ever at its new location.

Distiller Joe Buswell

Distiller Joe Buswell

“Moving to Quechee Gorge Village was the smartest move we have made,” said Johnson. “The location could not be better for tourists to visit our distillery, and for our shipping and supply needs. I did not expect the business to grow as rapidly as it has since we moved here.”

Herrell, Vermont Spirits sales manager who has been with the company since its move from Barnet, also views the move to Quechee as a positive one.

“Before, there was no retail aspect; no visitors coming in. Being here has given us the opportunity to have people try something before they buy it and get them to understand what they’re buying,” he says.
Using local Vermont ingredients

Vermont Spirits’ key selling point is its use of local, Vermont agricultural products as well as its careful distilling process using custom-made equipment, which is spearheaded by two distillers, Joe Buswell and Harry Gorman. With a small operation, the distillers are able to give the products the attention and care they need.

“Everything we make comes from something grown in Vermont: maple for Vermont Gold Vodka, corn for our bourbon, apples for our brandy and Crimson Vodka, and fruit for our line of liqueurs,” said Johnson. “We start from scratch whenever possible, to create the base alcohol and then work from there. Vermont agriculture is excellent and we use it to distill what we hope our consumers think are excellent distilled spirits.”

With use of Vermont products, support of local businesses and having “Vermont” in its name, Vermont Spirits is fully representing its home state. Its smart utilization of the Vermont brand has been very beneficial for the company.

June-C4“I do a lot of traveling to other states and Vermont has a great brand and great brand recognition,” said Buttenheim. “People have really fond memories of traveling to Vermont. So when they can associate a spirit with a place and the fact that we’re using Vermont sugars essentially to influence our spirits, that really resonates with people.”

Buttenheim came to the company from the vineyard wine industry in Napa, California. While the process to make wine and spirits is similar, said Buttenheim, spirits are more marketing-driven and brand recognition is key.

“To get people to hang onto something there’s a lot more that goes into it in terms of marketing,” she said. “When you see the brand, you’re more likely to order it at a restaurant. If you’re sitting at a bar and you don’t know a spirit, unless it’s in a cocktail, very few people are just going to take a chance on it.”

In addition to the brand recognition from the Quechee store, Vermont Spirits promotes its brand in other ways, including offering tastings at festivals and Vermont liquor agency stores, and also frequently sponsoring events. This year, it sponsored events with the Vermont Ski Association and also plans to sponsor Vermont Restaurant Week. Vermont Spirits is also a member of the Distilled Spirits Council of Vermont which now offers a stampable “passport;” similar to the Vermont Brewers Association passport. The company does business with wholesalers in Maryland, Washington DC, New York City, Boston and more.

As the company continues to succeed at the new location and increase its brand recognition nationally, Johnson is already thinking about expanding the company. Johnson says he’s looking to open a second Vermont Spirits facility by early 2015 to accommodate new stills and product inventory. He’s also planning to hire three to four new employees. Currently, the company has six full-time employees and a few part-time bottlers.

“We are growing and will add new production capacity, storage and employees all very soon…not soon enough,” said Johnson.

Both Buttenheim and Herell said they were excited to see returning visitors this year and they hope the trend continues.

“We’ve seen people who came last year and then returned this year and this is now a regular stop for them. It’s great,” said Herell.

Locally, people can find Vermont Spirits’ products at nearby liquor stores including the Vermont Liquor Outlet, Woodstock Beverage, and Jake’s Market & Deli in White River Junction, or at local restaurants including Simon Pearce, The Parker House, Carpenter & Main in Norwich, and Canoe Club and Salt Hill Pub in Hanover.

by Justine M. Kohr
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Reading time: 5 min
All, Cover Story

The Tao of Fly Fishing

by Greater Good Media No Comments

In his essay on fly fishing titled The Happy Idiot author John Gierach notes, “There are times when fly fishing seems to be suffering from the same malady that afflicts the rest of society: too many so-called facts and not enough real experience.”

When the Quechee Times editor approached me about writing an article on my favorite places to fly fish in the area I thought, “What? This woman knows nothing about the culture of fly fishing. You never tell where you caught the fish!” Writing such an article would be much like writing a book concerning all of one’s mistresses and then giving it to one’s wife to proof read.

My reputation is that of an “avid” angler, which is far and away a different animal than that of an “accomplished” angler. My enthusiasm more than compensates for my lack of ability. Many golfers will understand the subtle distinction. The fact that I’d rather be standing in the river waving a stick than being on a golf course doing the same thing does not mean I’ll catch anything or for that matter that a golfer will shoot par. Each to one’s own, as long as you have a nice day and don’t take any of it too seriously.

What can I pass on after 50 years of fishing? Primarily to find the fish, just as in life, you must leave the beaten path. Oftentimes, you need a rope for safe access. Take that advice anywhere you will.

Hire a guide service. I’m giving the best and most sane advice first. I’ve fished from Alaska through Colorado and in Florida and, when in unfamiliar water, I’ve always followed my own advice. Call Wilderness Trails over by Marshland Farm Inn (802-295-7620) and ask for Pete Meijer. He’ll supply you with all the necessary equipment, instruction and fun for your initial introduction to the wonderful sport of fly fishing. A full-day adventure will set you back about $350. Then, if you don’t really like it, well you still had a nice lunch.

Fly fishing tends to be an activity which finds its beauty in the isolation of man with nature. Oftentimes I find myself simply staring down the river, my mind empty but my heart overflowing with a feeling of “God, isn’t that beautiful?” If you’re uncomfortable being in your own head for long quiet periods of time, and you can’t stand the thought of no winners, no losers, no competition and no medal, then you might want to stick with a team sport. Your friends will be few and far between on the river – preferably at a good distance from you.

Fly fishing is about the details; don’t be intimidated. Hidden within secret pockets of my fly-fishing vest are boxes of flies separated into the categories of dry, nymph, bead head, streamers and terrestrials. I don’t tie flies. While I admire the beauty of some of my associates’ labor, I would rather buy from a local fly shop. Most of my flies actually look like insects that you might want to eat, presuming you were a fish or a bird.

“Match the hatch” is the common advice given by anglers. Find whatever bug just painfully bit you on the neck, kill it and then see if something resembles it within your fly boxes. And I do have the some flies that remind you of nothing more than clowns in a circus: with green feathers shot with purple and yellow marabou, maybe a couple of plastic eyes glued on, but no red nose. I use these gaudy streamers to entertain the fish. Simply drift one past a large brown trout hiding under a rock and you can almost hear him yelling to his trout friends, “Hey look! A parade!” I imagine that must be boring lying on the bottom of a stream all year long, and I gain inner peace by providing a diversion for the fish. Any fly will catch a fish and often the fun is found in exploring the riverbanks, watching for critters hoping to stumble across that one fish which might be hopelessly jaded.

June-A1Carry a net. They are useful for packing beer in, trash out and remain and inspiring symbol of hope. “Yes, I will put a big fish in this net,” it says to the world. But oftentimes our dreams are all we have. It’s enough, and I leave the river a cleaner place.

How well do you need to cast to catch a fish? First, you need to get it out of your head that you are in the movie a River Runs Through It, and like the actor Brad Pitt, you will loft two-hundred feet of fly line in gravity defying swirling arcs while egotistically etching your name in the clear blue sky for God to see and admire. Second, no fish was every caught in the air. Third, you are not Brad Pitt; that was a stunt double. Instead, you’ll cast up the stream about 15 to 20 feet, let the fly drift down and that is where you’ll find your fish waiting. I apologize for it being anticlimactic, but any greater aerial displays than that will have you climbing pine trees to retrieve your gear.

Death, taxes ad leaky waders are inevitable. I have four separate pairs of expensive waders for different water temperatures and conditions. They all leak. By the end of the day it doesn’t matter which one I choose. I get wet. When I was younger it always bothered me. That’s when I bought the waders. Now it simply falls into the Tao of fishing.

Make sure to pack a nice lunch. Some of my the finest moments on the river never involved catching any fish. They were the times spent with a friend, or my dog, watching the stream flow pass while enjoying our lunch in the warming sunshine. It’s all fishing and that is what is most important to remember. n

Editor’s Note: In my defense, I do understand sacred fishing spots. I grew up fishing with my dad, grandfather and uncle on lakes in Michigan. I love to fish, and I know that many of you do as well, that’s why I asked Cap’n Ron to share some of his fishing tips, even if he didn’t give up any of his favorite spots.

by Ron Dull
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Reading time: 5 min

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