October 11th, 2010
BRISTOL — Bristol farmer Jim Choiniere is working with the Vermont Land Trust to put 153 acres of his farmland under protection from future development, Bristol selectman found out at their Sept. 27 meeting. The VLT’s Allen Karnatz asked the Bristol selectboard to endorse the land conservation project — the first of its kind in Bristol.
VERGENNES — On Saturday, the Vergennes Union High School girls’ soccer team got a solid effort from its midfield and shorthanded defense, and junior forward Kenadi Dattilio buried a goal in each half. That combination proved to be enough to give the host Commodores a 2-0 win over Middlebury.
The win also pushed VUHS to 5-4-1 and unofficially into sixth place in Division II. The Tigers, despite being more competitive this year, fell to 2-6-2.
BRISTOL — After nearly a year of waiting in a temporary location for renovations at Holley Hall to reach completion, the Bristol town offices will be returning to their former home in the Main Street building on Oct. 25.
In just a couple more weeks, town employees will pack up and leave their temporary headquarters at 6 South St. with the help of a moving company.
COLCHESTER — Republican Brian Dubie and Democrat Peter Shumlin brought their respective campaigns for governor squarely before the statewide media on Sunday, Oct. 3, in debate sponsored by the Vermont Press Association at St. Michael’s College.
The debate — the first of only two this campaign season featuring participation of the minor party candidates — gave the two political heavyweights an opportunity to tout their priorities and also throw some more leather in what has become one of the most negative campaigns in recent Vermont electoral history.
ADDISON COUNTY — None of a wide range of business owners, executives and experts recently asked about the area’s economy were ready to announce that happy days are here again: Their attitudes ranged from cautiously optimistic to skeptical, but hopeful.
In a statement echoed by many interviewed, Waybury Inn co-owner Joe Sutton said he and others in the hospitality sector have adapted to flat or modest growth.
“Basically, even is the new good,” Sutton said. “The general concept is staying at par ... or up a little bit is OK, and you have to watch your expenditures.”