Tickets sold at door: $10/adult, $5/ages 4 - 12, under age 4 FREE

Sugaring time is a sweet season. The warm scent of boiling sap hangs in the air around any sugar house, and the delicious smell is a promise of even more delicious maple syrup.

Here at Merck Forest, along with the Bennington County Sugar Makers’ Association, we like to honor Vermont’s Maple Open House Weekend by having a Maple Celebration and Pancake Breakfast.

Between 10 a.m. and 2 p.m. on the 28th and the 29th of March, we will offer our delicious breakfast spread of eggs, pancakes, and Merck Forest’s own pork sausage

“Teaching, demonstrating & sustaining a working landscape”

a publication of the Merck Forest and Farmland Center

3270 Route 315, PO Box 86, Rupert, Vermont 05768

Spring 2015ridge lineConservation Easements

About Us & Membership

Ladies of the Gold Lamé Visit MFFC

Upcoming Community Events and Workshops

2014 Donors

Meet the 2015 Apprentices

Recognition of the 2014 Donors

Recipe from the Lodge

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www.merckforest.org

p. 802.394.7836

In This Issue

Volunteers are always needed!

If you are interested in volunteering for this event, please contact

info@merckforest.org or call 802.394.7836.

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Maple Celebration and Pancake BreakfastMarch 28 and 29, 2015, 10 am - 2 pm

Conservation Easements A Note From the Director

Why would anyone want to give up the right to do whatever they thought was appropriate with land and buildings they own?

The simple answer is that some individuals and organizations choose to limit what they can do with their land in order to conserve/preserve it in its current state, mostly with the thought that the land will not be sub-divided into small parcels to be used for private homes. There is surely a public benefit to be had from conserving the undeveloped parts of the 3,160 acres owned by Merck Forest Foundation, Inc., thereby

By Tom Ward, Executive Director

keeping it in agriculture and silviculture use for future generations.

As with most things, the devil is in the details and the deliberations of an Easement Committee formed to look into the issues have brought this into sharp relief. There is much agreed by most committee members but real concern is appropriately brought to the fore when the legal document states that the landowner must ask the easement holder’s permission to do things not approved in the underlying agreement... (continued on page 5)

Maple Celebration and Pancake Breakfast

Lambing Begins in March

Vermont Changes Syrup Grading System

and organic maple syrup. Coffee, tea, juice and milk will also be provided.

Children’s activities will run at the farm, wagon rides will convey people to and from the sap house, and newborn lambs and little piglets will be romping around the farmyard. Our staff looks forward to hosting another great event this year.

Make Your Own Suet

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2Upcoming Community Events and Workshops

Chick Days (not just for ladies!)Saturday, April 11, 2015,Time: 2 pm - 4 pm

Join local author, blogger, and homesteader, Jenna Woginrich, for a fun and witty reading from her new book, Chick Days.

Spring Ephemeral WalkThursday May 14th at 1:30 pm $5 donation, please call to sign up

Do you want to know more about spring ephemerals—those early blooming flowers that come up when the leaves are not yet out? Come walk with us in mid-May as we go looking for clintonia, trillium, adder’s tongue, and spring beauties. Merck’s forest is home to many of spring-time’s early risers.

This hike is suitable for families. Please wear layers, good walking shoes, and bring a bottle of water.

actively updates her blog “Cold Antler Farm”, she is a contributing writer for Mother Earth News and The Huffington Post, and she was a keynote speaker at the Mother Earth News Fair. While she has lived all over the country, she now calls 6.5 acres in upstate New York (Washington Co.) home. There, she lives with a flock of Scottish Blackface sheep, a border collie, poultry, pigs, horses, dairy goats and more!

Get ready for more than a few laughs at this reading and learn a bit about raising backyard chickens.

Wagon RidesMay 15 - October 18, 2015Tuesdays, Fridays & Saturdays, 9 am - 1 pm

Warm weather days just beg you to go exploring. This spring, summer, and fall, we have a new way for you to see Merck Forest and Farmland Center: take a wagon ride. Our wagonette can seat up to six people, and it will travel a 45-minute loop through the forest and around the farm. Reservations are required for the wagon. Please call at least 24 hours in advance if you would like to book.

SOLO Wilderness First Aid CourseWould you know what to do if an accident happened in the backcountry? Many backcountry emergencies are preventable, if you know what to do. At the end of May, MFFC will be hosting a wilderness first aid course taught by SOLO. The two day course covers a detailed variety of topics on how to assess, care, treat, and rescue a fellow outdoorsman. Participants can be certified for two years. More information is on the MFFC website.

There are an assortment of amazing workshops and programs coming up this spring. We hope that you will be able to take part in some of these events.

Please note that many workshops ask you to register by calling the Visitor Center. We do not have a way for you to register online. Please, don’t hesitate to call us and make sure you have a spot in one of these courses or activities. And, as always, if you do come for a workshop or event, give us feedback. Your comments help us make our programs more enjoyable and educational for all.

Sheep Shearing WorkshopSaturday, April 25 - Sunday, April 26, 2015 8:30 am - 4:00 pm, cost: TBDThe Vermont Sheep and Goat Breeders Association is once again holding a sheep shearing class at

Saturday, May 23 - Sunday, May 24, 2015

MFFC. Participants, beginners and intermediate, will learn hands-on how to shear sheep, all under the guidance of professional shearers. All aspects of shearing will be discussed.

$150/wagon ride

For workshop cost, agenda, and registration details, please look on www.merckforest.org under News and Events.

Jenna has written five books related to country living, she

Meghan is a growing farmer from the heartland, and a rooting reader of everything in her heart land. In Milton’s Paradise Lost, at the Vassar College Farm, and fermenting in the kitchen, she found that growing healthy food is the oldest and most radical medicine. She reads collective memories and listens to spoken secrets: she is in love with the magic that crafts geography, botany, and farming knowledge into poetry. Since graduating, she hiked alone on Italy’s mountains, farmed for a season with Greek Orthodox nuns on Mount Olympus, made jam and cheese, fermented everything, arranged vegetables at an overpriced co-op, saved seeds, and grown vegetables on an island. She’s found that greenhouses womb her, fields stretch her, and harvests carve her. She’s so looking forward to how forests and pigs and horses and sheep and hay and maple sugar will move her. Pickling cabbage and sharing it with you is her greatest joy. She is committed to creating connections, consciousness, and community with carrots, cabbage, and lamb cutlets. She dreams of the song inside seeds waiting and waiting to come home to sprout, and uses her life to write its poem. Working with/in an underserved community to grow and share healthy organic food is the doing-dream: is radical food justice and queered health and healing. To Meghan, farming is an occupation, a lifestyle, and her love.

2015 Apprenticeship: Meet Meghan, Kate, and Stephanie

Kate Parsons

Over the past decade, Stephanie traversed the country, learned to cook , toured by bicycle, wore out a few pairs of dancing shoes, studied microbiology and human physiology, and found herself growing a lot of vegetables. She volunteered as a community garden R&D assistant, a literacy tutor, a mapmaker, and an HIV/AIDS advocate. After a transformative season spent interning on a small, diversified farm in the Puget Sound, Stephanie discovered her vocation—striving to create a healthy, viable community through well-loved land. From there she winter homesteaded on an island in the Tennessee River and spent two feisty summers farming, baking, and adventuring in and around Yosemite.

Stephanie come s to Merck seeking to further her education in closed-loop farming, animal husbandry, and homesteading . Apprenticing here will solidify her current knowledge and allow her to garner new skills critical for sustainable land management --especially the introduction to forestry and draft horses. She is both honored and totally pumped for the opportunity to craft a more capable self and a more useful land steward. Hiphips!

Stephanie Pittman

Kate was born and raised in western Massachusetts but moved away upon graduating high school to the famed dairy state of Wisconsin. Her time there was filled with cheese, studying alternative education at Beloit College, founding a student-run dining cooperative, and working with Driftless Folk School as a program assistant which taught her about the challenges of non-profit organization. As a believer in hands-on, grassroots education she hopes to re-establish a lost network of folk schools with her work with the Folk Education Association of America.

In the last four years Kate was impassioned by dirty hands and worked on several large CSA farms in the northeast and the midwest. She’s started seeds, transplanted chard, picked onions, laid re-may, thinned beets, packed boxes, pounded fenceposts, mulched with hay, and dang, she sure knows how to pull a weed to two. When Kate is not in the field, you may find her picking up her fiddle or wearing out her boots out at a contra dance in town. She is feeling more ready than ever to be at Merck Forest and can’t wait to get her hands in the dirt again. She is interested in simpler agricultural techniques, animal husbandry and care, BERRIES, low impact forest management, sugaring, and connection with young humans on the farm. Whoop whoop!

Meghan Feldmeier

3These three lovely ladies arrived at Merck Forest on January 7—on possibly the coldest day we had this winter (there’s nothing like arriving when the wind chill is - 30ºF to - 40ºF). On the day of their arrival, our staff hiked up to the Lodge for a potluck welcome dinner, and the next day the women began their orientation week. Now, nearly two months into their apprenticeship they have harvested chickens, castrated pigs, worked daily with the horses, and nailed down the dynamics of chores. Up next, they will be busy with lambing, sugaring, and starting seeds for the garden.

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Kathleen AchorDavid & Pippa AderKeld & Mary AlstrupChip AmsAmazon Smile FoundationAnonymousDottie AshtonThe Aspen at ManchesterDawn Aubel

Jerry & Lynn BabickaLundy BancroftFlorence BaradDr. Stuart BartowFred BaumPhilip BedardVivian L. BebeeDarla J. BelevichAlan & Leslie BellerRobert BergmanAlbert BerryIsaac Bernstein-HanleyJoan BertinMolly Beverage & Paul ElsholzPhyllis BinkleyAlan BinnickAxel & Donna BlombergMs. Sharon Page BodeJudy P. BoehlertJohn & Leslie BoseBruce & Shirley BoselliGreg BownMrs. Gordon BoydDavid BoyeaJim BradyJanet Britt & John DojkaMr. & Mrs. Donald BrodieSally & Tim BrownBucknell UniversityDinah Buechner-VischerMs. Judith M. BuechnerAndrew BurdenNancy & Jerry Burke

Ann P. CabotAnne CampbellDonald A. CampbellMr. & Mrs. J. Reeve CantusPhillip & Gloria CaramicoNathan CaressJeff CareyBruce & Marion CarllTerri CascellaJohn & Judy CaudellPatrick & Phyllis CavanaghDeborah & John CaveJean & Gene CeglowskiChip & Kit ChamberlainPhil & Linda ChapmanPhil & Linda Chapman •Harry & Mary Anne CharlestonCharles E. Childs Jr.Sheila & Bill Childs

In Recognition of the 2014 DonorsAustin & Gillian ChinnAustin & Gillian Chinn •Ann ClayJames CoeBart CollinsKathleen & Douglas ColsonFaith & James CooneyLynn CostaAngela CotrillEd & Judy CotterMarcia CrossJohn & Philippa CullyMr. Mark Cummings

Dodie & Bill DalyCliff DamianoVirginia DaringClare de ZengotitaFranklin Dean-FarrarJerry & Janet DeLazzeroCarlo & Susan DeRegeJoe Devine & Ron EdsforthPaul S. Devine Robert & Paula Di CrostaJulian A. DixonRick & Lisa DreherPatricia DupreeDavid Durfee & Melanie Dexter

William EberleRaymond & Marti EllermannLaura EmiloFrank & Ellen Estes

Nancy & Bob FaesyMrs. Olivia FarrMaurice J. Ferris, Jr.William Figlozzi & Margaret Waterson Barbara & Charles FinneganJohn FraadeMr. & Mrs. A. Corwin FrostPat Winstead FryClaudia & David FultonJohn Furman & Family

Aaron GabrielRoger & Suzanne GarrityBob & Cheryl GasperettiG.E. United Way CampaignLiz & Alan GeeThelma GeorgesonEdward GermonMatt GermonAlec & Mary GersterGeorge & Beth GibsonMr. & Mrs. A. W. GilbertMr. Clinton Gilbert, Jr.Elizabeth GilbertRuth GoldstoneLeslie GorskiEmil G. GressSusan GriffingRobert F. & Florence H. Grimm

Marjorie H. Grout

Jim & Marilyn HandRonald HarmsenRonald Harmsen •Janice A. HarringtonJames HartJeannie Hart • Ruth HarwoodMrs. Francis W. (Serena) HatchJulie & Bayard HenryJoy & Richard HillHill & Thompson, P.C.Claude & Janet HoardKathryn & Sewall HodgesMr. & Mrs. Steve HolmanGregory & Elizabeth HopperBeverly HoughtonDr. Russell F. HousmanBob & Cora May HoweMary HubbardKaren Huerta

Jay & Judith Inglis

Barbara & Eric JaffeHugh A. JohnsonBob & Pat JohnstonRachel Jolly & Adam WalkerMr. William C. JollyLouise JonesRobert K. & A. Joyce Jones

Aleks KajsturaMark Kearney & Diane SimpsonAndrew Kelly & Teri PtacekScott KeyesPhil & Barbara KingsleyLarry Kirkmas & Gayle Gibbons Phil & Mindy KirsteinGary Klee, Terry Peters & FamilyDebbie & Al KleinChris KlesseWendy KnightPamela KochEllie Kouwenhoven •Kirsten Kouwenhoven Bruce & Jane KraheBill & Margie Kuchinsky & Anne Marie Couser

Tim Lang & Lisa LiebermanJohn LaVecchia & Jane DaviesMrs. Eleanor S. LeaMichael & Lena LeakeWilliam LeberJames Lee, Jr.Ellen & Roger LeedsCraigh LeonardNicholas & Rebecca LeonardJoshua Levy & Pam MagnusonJohn & Cynthia LhostJoann G. Limbacher •

Christopher Lincoln & Tammara Van RynAlan & Terry LindseyJohn B. LinvillDavid LloydRobert A. LloydGeorge & Linda LongGeorge & Linda Long •Anne J. LourieAnthony V. Lynch •Jenny Lyttle

Paul Mahan & Jeffrey A. Nelson Lucky Dog FarmBonnie MarkelAlec MarshallShona MarstonJon & Kimberly MatthewsonMegan Mayhew-BergmanRobert & Marilyn MazurBob & Nancy McCaffertyMr. Levering & Mrs. Judi McCormickKevin McKeonJohn McInerneyTimothy McLeesMr. Andrew J. Melton, Jr.Robert & Joan MensonJosephine MerckMargaret MertzMargaret Mertz •Metzger FamilyLaura & Ed MidgleyHelene A. MinughGuy Montelione & Judy ColvaBetsy MoseleyDan & Kit MosheimDaniel MossJan & Joe MountMelinda Lee MountMs. Marion C. MuellerKim & Steve Murphy

Mr. Peter NetusilAxel M. NeubohnDavid A. & Susan F. NicholsAnnette NielsenMrs. Nancy M. Norris •Northshire BookstorePat Nuckols •

Cheryl & Jim O’ConnorEdward C. OelsnerMaria & Ward Ogden •LeRoy OldhamOrvis Company

Frank Edward PageDr. & Mrs. Theodore F. PaprockiJohn Parker & Maria PaumgartenMargaret H. ParkerLynn PattersonPaul Smith’s CollegeJohn & Marian Pelton

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Richard & Suzanne PenneyAndrew PerkinsMr. John R. PersonMr. George Peterson IIIKarl & Joanne PflugerJennifer & William VN PhilipJohn & Lena PlessJohn & Lena Pless •John & Cathy PlonskiErrol & Anita PomeranceErrol & Anita Pomerance •Reverend Penelope PoorCraig & Donna PowersMike & Barbara PowersHerbert W. PrattRemus Preda & Lisa RandlesBruce & Elizabeth Putnam

r. k. Miles, Inc.Ann & Anis RacyRick RaffTy & Allison RalliSusanne Rapport •Frederic W. RaymondSigna Lynch ReadReadsboro Lions ClubRobert & Elise RedmondPendennis & Barbara ReedNicholas ReederJonathon & Kim ReevesStan & Loretta ReismanCharles & Marcia ReissToby Reopel

Robert Restuccia & Emily Feinberg Mrs. Chandler S. Richardson •Susan RitchieMarne RizikaMadeline & Charles RockwellChristina & Kevin RoeLee & Susan RomanoCraig & Susan RoodsMarge RosenbergMrs. Thomas S. RoysterJoana & Ari RudiakovSally Rue •Dr. Joseph Ruggiero & Dr. Howard MarcusSteven Russo

Shelley SacketJanet & Peter Saint GermainDr. & Mrs. Steven SaltzmannLinda SalzerDuncan Savace & Stefan Swicker Philip SchenckCarlin W. Scherer, PhDJanie & George SchildgeBob & Martha SchoenemannGene & Lorraine SchoorJeremy SchraufKen & Kathy SchurzkyDouglas & Joan ShawMr. Peter L. SheldonDoug & Holly ShermanCecile Shore •Scott Silver

Jack & Betsy SinnottPaul M. SippleBob & Joann SomersMs. Jennifer P. SpeersSquire House B & BMark & Deborah StannardMr. Charles StellingGlen StevensKim & Buddy StevensCatherine StewartMr. & Mrs. David B. StrattonTimothy W. SullivanJames Sullivan & Leslie AddisonMark & Bonnie SummerBill Sussdorf

Mr. & Mrs. Robert D. TaggartBrian TaylorFrederic F. TaylorKatherine & Neal ThomasPriscilla P. ThomasAnn ThroopWilliam & Mary Beth TomsKen & Valerie TownsendRobert & Sarah TreatAllen & Minga TurnerCornelia TuttleJames & Eleanor Tyler

John VaillancourtCarol VallettZaid Von Giffen

W. H. Shaw Insurance Agency, Inc.Carolyn A. WadeEd WalczykowskiJohn & Ruth WardPhil & Janet WarrenHannah & Russell WeedenVince WeeksFred C. WeinmannMark & Pam WeinsteinElizabeth Wheaton-SmithSamuel B. WheelerMartin White & Christine Michael Mr. & Mrs. Fred WhitridgeBob WhitneyWilliam WightmanPat WilcoxCorinna WildmanTimothy & Kathleen WileyMr. Steve WilliamsCatherine WilliamsonPenelope P. WilsonAngela Wingate & Telly Halkias William L. Witten & Laura FitchRichard & Dorothy WittnebellRob & Meg WoolmingtonWilliam Workman & Family

Mark Youndt

• Donation made in memory of Jerry Shore

• Donation made in memory of Nelson Jesup• Donation made in memory of Victoria McInerney

Many thanks to you all! Please excuse any errors or omissions on this list, and please call or email when a correction needs to be made. 5

Suet Cakes For the BirdsPatty Wesner, Education Director

Ingredients1 cup Merck Forest lard1 cup peanut butter1/3 cup sugar

DirectionsMelt lard and peanut butter together in a sauce pan over low heat. Add sugar to the melted mix. Stir in and combine remaining ingredients. Form blocks on a cookie tray lined with wax paper and freeze, then hang outside!

Suet attracts many insect-eating birds, such as woodpeckers.Nuthatches, juncos, chickadees and jays will also stop at backyard feeders for a high-fat treat. True suet, and especially the kind made with animal fat, provides a good source of energy for many feeder birds, which is especially important in fall, winter, and early spring. Try these suet recipe and see which birds come to your backyard. More suet rec ipes are avai lable on our Blog.

Hungry Birds Suet Cakes

Please note: for those with peanut allergies, feel free to substitute with other nut butters or sun(flower seed) butter.

• Donation made in memory of Gerrit Kouwenhoven

2 cups quick oats 2 cups cornmeal

1 cup flour 1 cup birdseed

Birdfeeders, with an assortment of seeds, are also a good way

to help birds, like this titmouse, through the

rest of winter into spring. Just don’t

forget to take down your feeders before the

bears awaken!

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(continued from page one)...When one reads the phrase “at the sole discretion of the easement holder”, even the most enthusiastic committee member is given pause. The crux of the matter is that this sort of legal agreement assumes a positive, collaborative working relationship, where trust is an essential component.

The issue of conservation easements here currently being deliberated by the Easement Committee will require a level of commitment similar to that assumed by couples contemplating marriage. There must be a significant reservoir of trust by both entities whereby the contemplated union holds promise of a greater whole.

It is my fervent hope that we embrace this challenge, and thoughtfully pursue this prospect to fruition.

Maple Sugar on SnowIngredients:2 1/2 cups of Merck Forest Organic Maple Syrup1/4 cup unsalted butter (optional)Large bowl filled with clean snow

Directions:1. Heat the maple syrup (and butter) in a sauce pan until the temperature reaches 235ºF - 255ºF (optimal would be 245ºF). Measure the temperature with a candy thermometer. Try to not let the syrup boil.

It’s a Vermont tradition to make this sticky candy during the sugaring season. But, there is no reason to limit this delightful treat to one season; try it anytime you have snow on the ground, or if you are

able to make shaved ice.

The tradition would not be complete without serving a dill pickle and a doughnut with the candy. The

sweet and sour tastes makes a savory combination!

Recipe from the Lodge

2. Ladle a little of the syrup on some of the compacted snow. If the syrup is ready, it will sit on top of the snow. If the syrup sinks, try heating the pan a little longer. When the syrup is ready, drizzle it on the snow. You may eat it right away or save bits in the freezer to eat later on ice cream or to put in your coffee.

Earlier this year, Vermont adopted a new grading system for its maple syrup. There are several reasons for this change. Unlike the old labeling method, the new system provides descriptions of each grade (or class) of syrup, which may help consumers understand what type of syrup they are purchasing. The new system is also part of a national and international effort to create a universal grading system throughout the United States and Canada. Currently, each state and the Canadian provinces have their own demarkation for syrup, which can make it more difficult for consumers to consistently choose their favorite flavor.

The old method of grading maple syrup gave a range of five marketable classes. These classes went from Vermont Grade A Fancy, Grade A Light Amber, Grade A Medium Amber, Grade A Dark Amber, to Grade B (and a sixth, Grade C, which could only be sold commercially). One of the challenges with the old grading system was that it implied one end of the maple syrup spectrum was perhaps better (you always want to strive for an “A” right?). Therefore, many consumers would seek out Grade A Fancy, thinking that this syrup was top of the line.

However, all the grades tasted good...it just depended on your taste preference as to whether you wanted a lighter maple syrup (Grade A Fancy) or a richer flavor (Grade B).

The new system cuts back to four grading categories, and the titles for these four classes are a bit more descriptive, thus helping the buyer choose the syrup that’s right for his or her taste palette. Next time you stop in the Visitor Center, feel free to sample Merck Forest’s syrup. We can help you find the syrup best suited for you!

Vermont Changes Syrup Grading SystemBy Melissa Carll, Communications Coordinator

GOLDEN WITH DELICATE TASTE: Light syrup with a golden color. It has a mild, delicate taste. Excellent as a table syrup or over ice cream or yogurt.

AMBER WITH RICH TASTE: Light amber color and full-bodied flavor, this class of syrup is the product of choice for consumers who desire the “classic” maple syrup flavor.

Grade A Description

DARK WITH ROBUST TASTE: Dark amber color with a more pronounced maple flavor, this class will satisfy those customers who desire the strong flavors of what has been known as Grade B.

VERY DARK WITH STRONG TASTE: Nearly black, this syrup has a strong flavor that translates well to cooking, where the maple syrup will carry through to the finished dish.

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Merck Forest and Farmland Center is an educational non-profit organization whose mission is to teach and demonstrate the benefits of innovative, sustainable management of forest and farmland.

We also offer recreational opportunities for individuals and families, encouraging people to become good stewards of the land. Donations are appreciated and members are encouraged.

About Us

Please, help us continue to serve our mission of teaching and demonstrating the benefits of innovative, sustainable management of forest and farmland. As a member, you support our educational programs and maintenance of over 3,100 acres of land and 30 miles of trails. Thank you for your help!

Membership at Merck: Join or Renew Today!

Date:

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Phone:

Email:

Payment: Cash/Check/Visa or MasterCard

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Total Amount Enclosed:

Signature:

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Please fill out and mail:Merck Forest & Farmland CenterPO Box 86, Rupert, VT 05768

Electronic copy of newsletter? yes / no

$50.00

Card #:

20% discount on cabin rentals and camping10% discount on Merck’s Certified Organic Maple Syrup10% discount on select Visitor Center merchandise10% discount on workshopsCopies of our seasonal newsletter, the RidgeLine

Member benefits include:

Membership:

RidgeLine layout, illustrations, and graphic design by Melissa Carll

Bob Allen, Treasurer

Keld Alstrup

Axel Blomberg

Jean Ceglowski

Phil Chapman

Austin Chinn, President

Melissa Carll, Communications Coordinator

Katie Connor, Visitor Center Engagement

Tim Hughes-Muse, Farm Manager

Kathryn Lawrence, Assistant to the Director

Bryan Markhart, Assistant Farm Manager

Tom Ward, Executive Director

Patty Wesner, Education Director

Michelle Wolf, Visitor Center Engagement

Board of Trustees

Lambing season is here! Look for newborns on or

around March 15, 2015

Jeromy Gardner

George Hatch

Ann Jackson

Margaret Mertz, Vice President

Bruce Putnam

Madeline Rockwell, Secretary

Phil Warren

2015 ApprenticesMeghan Feldmeier

Kate Parsons

Stephanie Pittman

Staff

Read our Blog M. C

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PO Box 86, Rupert, Vermont 05768

Printed on 100% recycled paper

A Note from the Ladies of the Gold LaméBy Melissa Carll, Communications Coordinator

The Ladies of the Gold Lamé, a group of wonderful women that comes annually to Ned’s Cabin, were here just a few weeks ago. We know that they have arrived when we see their golden pants and velvet moose ears! (Their outfits are a story for another time).

This year, after visiting, one of the members sent in this lovely note, which we would like to share with you.

Hi! We are still riding the wonderful high that we get from spending our annual January weekend at Ned’s Place, laughing, sharing, snowshoeing, eating, drinking, enjoying each others’ company, and sporting our gold lamé pants and moose ears. Thank you so much for this amazing place and experience that means nothing short of magic to 9 women who have been going there for 15 years now. We want to share with you one of the many pictures that we took while there, as it makes all of us smile to see it, as well as others who have never been to Merck at all. We hope you like it as much as we do! Several of us are also delighted to have experienced the first sleigh ride offered and are singing the praises of this form of travel! We are so grateful for all that you do to provide and sustain this incredible environment. We call it paradise.

Hugs,CJ MaugerSouth Berwick, Maine

We can’t wait to hear your stories after next year’s visit!

The ladies at Ned’s Cabin this past winter, reveling in sunshine, snow, and friendship.

New Pork Now For Sale at the Visitor Center

Merck Forest’s pork is pasture-raised here at our mountaintop farm. We sell a variety of cuts

and sausage flavors.

Vermont-Certified Organic Maple Syrup

Syrup is available for sale in the Visitor Center and

online at www.merckforest.org