Archive - Aug 2010
BRISTOL — Jack Wendel, a long time Bristol resident, painted many local scenes and homes in and around Bristol. His paintings are hanging in the homes of many individuals in the area.
The Bristol Friends of the Arts and The Bristol Historical Society are sponsoring a wonderful show and retrospective of his work at the WalkOver Gallery that will open with a reception this Friday. This is the first time a significant body of his work will be seen together.
Tomorrow is Vermont’s all-important primary. Four of the state’s elected offices have competitive primaries; there are competitive races among Republicans for the right to challenge U.S. Sen. Patrick Leady and U.S. Rep. Peter Welch; and we have a competitive write-in race for one of Addison County’s senate seats among Democrats. (See story, Page 1.)
MIDDLEBURY — The College Swim Coaches Association of America (CSCAA) late last month honored Middlebury College’s John Dillon as its male “Break-Out Swimmer of the Year.”
Dillon, a two-time 2010 NCAA Division III champion during his junior year, was the only Division III swimmer to receive any of the coaches’ association’s many awards, which were otherwise dominated by D-I athletes.
VERGENNES — Thousands of visitors on Saturday — and Friday evening — will join the city of Vergennes’ roughly 2,750 residents in celebrating Vergennes Day, the community’s annual late-August city-wide celebration.
The event, sponsored and organized by the city and the Vergennes Area Chamber of Commerce, has established itself as a substantial draw since its inception in the late 1970s.
Seth Kittredge grew up in New Haven, but spent ten years serving in the Vermont National Guard, including a one-year tour in Iraq. When he returned, Kittredge and his wife, Morgan, decided to raise their now 22-month-old son in Vergennes.
In this week's Patchwork, the tomato and potato blight that is infecting crops reminds Barbara Ganley of her Irish roots. Read the column here, then try out some of the recipes below.
Verna Ganley’s Fruitcake
(As she wrote it)
We’re spending more and more time in our root cellars and kitchens, preserving and storing what we’re picking, so here’s what we’re making:
Jams, jellies & marmalades
Vinegars and syrups
Peppers & tomatoes
Fruits & pie fillings
Fruitbreads, pies & cakes