New Initiatives at Merck:We have many opportunities for you to help

The trustees’ newly updated strategic plan incorporates numerous initiatives we hope to address in the next three years. In 2016 there are several items we hope you may be interested in underwriting. The first of these is the Clark’s Clearing Cabin renovation, which is already underway with an anticipated rededication coming this spring. We already have a generous contribution of $1000 towards the total cost of about $2750. This will add a much-needed, and significantly more energy efficient, cabin to offer to campers. An interesting note about this rebuild is our use of Roxul©, a critter-resistant insulation material manufactured from basalt, and slag from copper or steel manufacturing. The materials are heated and spun into insulation.

The trustees have also committed to engaging a crew of two to three graduate students from the Conway School’s Sustainable Landscape Planning program to look at the 225- acre “Program Area Zone.” The students will be assessing options for the Frank Hatch Sap House, studying existing & potential parking lots and the design of the road/pathway leading from the Visitor Center to the farm, and assessing the overall functionality of the farm complex. We will contribute $6500 to the Conway School and in return will receive a master site plan to use as a template for organized, thoughtful development in the Program Area Zone.

2017 is the 200th anniversary of Henry David Thoreau’s birth and we hope to be part of a nationwide celebration of his work in the field of conservation biology and the application of thoughtful observations to our stewardship of natural resources. Our plan is to build an historical replica of the cabin Thoreau built and wrote in, using native materials, and working in collaboration with one or more area schools. The work will be supervised by qualified carpenters and underwritten by your generosity. The budget for this project is roughly $15,000.

If any of these projects excite your interest, please get in touch with me so I may respond to your questions, hear your thoughts and provide more information as needed. Peace.

a publication of the Merck Forest and Farmland Center

3270 Route 315PO Box 86

Rupert, Vermont 05768

www.merckforest.orgph 802-394-7836

Spring 2016ridge lineBy Tom Ward, Executive Director

I n T h i s I s s u e

1R e f l e c t i o n s : N e w I n i t i a t i v e s a t M e r c k2A l l t h e N e w s T h a t F i t s

3F a r m a n d F i e l dU p c o m i n g E v e n t s

4E d u c a t i o n D i r e c -t o r ’ s U p d a t eTr y T h i s !

5O u t o f t h e Wo o d sM a p l e S c r a m b l e

6P a t r o n s & D o n o r s

7A b o u t U s

8D i d Yo u K n o w ? ?M e m b e r s h i p F o r m

2 All the News That FitsConservation Easement Established with Vermont Land Trust

In December 2015, the Trustees of MFFC and the Vermont Land Trust announced the establishment of a permanent conservation easement on 2600 acres of Merck property. The formal agreement was carefully crafted to protect our mission of land stewardship, education and recre-ation and is part of the Trustees’ long-range plan to protect the natural resources of the land. Along with thousands of acres of well-managed forest, wildlife habitat, and diverse natural features, more than 200 acres of quality farm soils were conserved.

The agreement with the VLT augments existing conservation easements to bring the total amount of protected acreage to approximately 3,000. With abutting privately owned and conserved parcels, the easement creates a large, unbroken forest block in which wild animals may travel and establish territories.

Executive Director Tom Ward said, “By donating the development rights to the Ver-mont Land Trust, the trustees of Merck have risen to the highest levels of steward-ship [... The] thoughtful, two-year-long conversation with numerous professionals, stakeholders, and advisors ... brings in a trusted partner to work with us in perpetu-ity to conserve this exceptional gift.” Ward’s enthusiasm is matched by representatives of the Vermont Land Trust. Gil Liv-

ingston, President of the VLT, believes that the “Merck Forest-VLT collaboration is a wonderful example of our best work: connecting people to a special place, commemorating decades of exemplary natural resource stewardship, and safeguarding this legacy in the face of an uncer-tain future.”

PANCAKE BREAKFASTSaturday, April 2nd & Sunday, April 3rd

Save the date! The Pancake Breakfast is a Merck tradi-tion of long standing: farm-raised sausage, sweet syr-up from our sugar bush and the fellowship of other Friends of Merck. Join us for this annual celebration of nature’s gifts.

And speaking of gifts -- stop by the Visitor Center. We now have Maple Sugar, produced at Merck Forest, and a variety of Vermont-related gifts. Stock up on our delicicous pasture-raised lamb and pork for your table.

PEGGY SUE IS DUE

The Blessed Event is expect-ed to be Friday, April 1st. Stop by the Small Animal Barn to check on the wee piggies.

Our ewes will lamb in early May --

you’ll see mothers & babies

gamboling in the fields shortly after.

VOLUNTEER OPPORTUNITIES

SPECIAL EVENTSBe part of Merck’s signature special events. Bring your energy and special talents to one or more of these upcoming events and projects:

Pancake Breakfast (April 2 & 3)Sheepdog Trials (July 16 & 17 )Installation of the Victoria McInerney Memori-

al Garden (Summer)Hiker’s Arboretum (Summer)BE BRAVE Hike-a-Thon (October 1)

ONGOING ACTIVITIES MFFC’s thirty miles of trails and roads are a major attraction for visitors. With our small staff, it is a challenge to keep them all clear and in good shape. Main-taining our trails may include brushing, logging out, erosion control and trail construction.

The 62-acre farm is the most intensely managed part of our landscape and the animals require daily attention. Volunteers help with daily chores, seasonal farm tasks, large projects or infrastructure improvements.

The diverse nature of the work means that there is an opportunity for everyone to contrib-ute. Please volunteer at Merck: it’s work, it’s fun, it’s satisfying, it’s inspiring, and it’s invalu-able to us as an organization and as a commu-nity.

IT’S ELECTRIC!

Hooray! The Visitor Center is now on the electrical grid and the noisy propane-powered generator is silenced. In a project that raced to completion ahead of advancing winter weather, an impressive array of heavy equip-ment was assembled to cut through

the forest. Conduit pipes were laid in a 1/2 mile trench for electrical and internet cables. One small snag -- a frozen conduit that prevented the snaking of

cable through one section of pipe -- was dis-patched by a blowtorch-wielding Green Mountain Power technician, and the project was done. Now the Joy Greene Visitor Center is a serene haven in the woods.

3

Farm and Field 3Farm Manager Jonathan Kilpatrick recently attended conferences for the Northeast Organic Farming Association (NOFA) and ACRES USA. Here is his report.

NOFA is an organization dedicated to working with farmers and consumers to create a sustainable food system in the Northeast that is both ecologically and economically sound. The organization and its members promote organic farming and gardening, local marketing, and sustainable land stewardship. I attended workshops on berry production, pastured poultry production, no-till com-mercial vegetable production, and on developing an intern program.

ACRES USA is North America’s oldest publisher of organic and sustainable farming material. Their annual “eco-agriculture” conference in Pittsburgh, Pennsylvania, was preceded by two days of seminars with topics on “Advanced Soil and Crop Health”, “Building a Healthy Farm System” and “Water Management for Farmers 101”.

The main theme of the conference was on the critically important topic of soil health. I was priv-ileged to hear some top consultants and authors speak on a variety of topics related to building healthy soils. I took away these principal ideas from their presentations to be applied to operations at Merck:

• Soil health is often overlooked by farmers, but it is essential for vigorous crops, robust livestock, and healthy people. The farm staff will be paying more attention to our soil health, and will institute the best practices to grow and conserve our soil.

• Healthy topsoil contributes to clean water. Continuing to manage our grazing at a high level will be key to building quality topsoil and to insure water quality.

• Water can be thought of as a crop. The topography at Merck creates special challenges in water management; we can implement in-novations to retain water and use it in a profitable way. We will work towards better water conservation and distribution on the farm.

Stop into the Visitor Center to pick up Merck’s delicious pasture-raised pork and lamb products. We’ve restocked the freezers with bacon and sausage. (As popular as our farm products are, they won’t last long!)

If you can’t make it to the Visitor Center for our top-quality meat, you’re in luck! Edwards Market in Granville and the Stone Valley Com- munity Market in Poultney are now stocking our lamb and pork along with their other fine products.

Happy eating!

Upcoming Events: To learn more about our upcoming events, visit our website www.merkforest.org or call the Visitor Center at 802-394-7836. Advance reserva-tions -- made on a first-come first-served basis -- are required for most events due to space limitations or scheduling considerations. For outdoor events, please dress for the weather: sturdy shoes, layered clothing, raingear, snacks, water, and flashlights if necessary. All outdoor events are held weather permitting: if there’s any question please call the Visitor Center to confirm that an event will be held.

Splint Seat Workshop

March 5

GMC Snow-shoe Hike

March 15

Pancake Breakfast

April 2 & 3

Full-Moon Hike

May 21

Sheep Shearing Workshop

April 10

Pruning Workshop

March 5

Game of Logging

Spring/TBD

Garden Club Bird Walk

May 18

Recipe from the Lodge

MAPLE-CHILI GLAZED PORK

1 Pork Tenderloin (approx. 1 pound)

For glaze, combine: 1/4 cup maple syrup2 tbsp chili powder1 tbsp steak or smokehouse maple seasoning

1. Preheat oven to 400 degrees. Line a baking sheet with foil.2. Coat pork with 5 tbsp of glaze; reserve 2 tbsp to drizzle on pork just before serving.3. Roast pork on baking sheet for 7 minutes; turn over and roast 7-10 more minutes. 4. Remove roast from oven and let it rest; drizzle reserved glaze over the top.

Pork should reach an internal temperature of 145 degrees before serving.

Spring Ephemerals

HikeMay 12

4 Education Director’s Updateby Christine Ferris-Hubbard

Try this at home!Bring Spring IndoorsDuring the winter months, plants and animals adapt to the cold weather that grips Vermont. Animals migrate, hibernate, go dormant, or modify their behavior or physical attributes. Plants also adapt to the cold weather, going dormant through the frigid season.

Some of these plants can be coaxed out of dormancy to bring a glimpse of spring. It’s a process that florists call “forcing’, and many spring-flowering shrubs and trees such as forsythia, pussy willow, honeysuckle, apple, crab apple, and cherry can be forced. Use these easy steps to create your own touch of spring indoors.

1. Find young branches with lots of buds -- these would have been set last fall in preparation for spring flow-ering. Cut 1- to 2-foot sections of thin branches, 1/4” to 1/2” in diameter. 2. Bring the branches indoors; cut an “X” into the bottom of the branch, or gently crush the bottom of the branch with a hammer, to enable the branches to take up water. 3. Place the stem into warm water for a day, then transfer into a container of cool water. Keep in a cool spot, away from heaters and direct sun. You’ll see the buds swell, and flowers and leaves emerge.You should begin to see flowers emerging in 3-6 weeks’ time, as a touch of spring appears before your eyes.

Education Director Chris Hubbard headed up to Shelburne Farms in Shelburne, Vermont, for a 3-day workshop on the ABC's of Farm-Based Education in October. Chris brought back some great ideas on agricultural education to implement here at Merck Forest, and she is excited to put them in place.

Chris also attended the Farm-to-Plate conference last fall, where she was able to make connections between the innovative farming practices being used in Vermont and the work she is doing with the MFFC/NGSS School Partnership Program.

SOLUTION TO THE MAPLE SCRAMBLE: sap maple bucket syrup sucrose xylem evaporator sugarbush robust amber

Connecting with Nature

We are connected! Cell phones, tablets, and laptops have the ability to bring us the world. With just a swipe or tap of a fingertip, we can access information on virtually any topic we wish to explore, from almost anywhere we are, and we can easily communicate with those halfway around the world in no time. Compare this to just a few short years ago, where communi-cation was by letter or telephone, and a set of world almanacs provided the answers to the questions we asked. There are certainly benefits to having access to this technology.

At the same time, we are also becoming more and more removed and disconnected from na-ture. A recent National Geographic (January 2016) article cites a variety of polls and research showing our disengagement with nature: 70% of moms reported they played outside every day as kids, while only 31% of their children do; about 10% of teenagers spend time outside every day; American adults spend less than 5% of their day outside – less time than in their cars. Is there a correlation? There may be many reasons for this disengagement, but one thing is sure, we benefit from setting aside our electronic devices once in awhile and becoming engaged with the natural world.

Researchers are discovering the multiple ways we respond positively to having green trees to view and to having green spaces where we can interact with nature. As few as 20 minutes a day spent in the natural world can bring about benefits. Being exposed to a natural environ-ment can reduce stress hormones, respiration, and heart rates. Diseases such as heart dis-ease, asthma, depression, and anxiety are reduced when people have access to green spaces. Children benefit from being engaged with nature, as their awareness, reasoning, observational skills, and cognitive development improve. In addition, childhood obesity rates fall when chil-dren are actively playing outside.

Here at Merck Forest, there is a chance to step back from the constant onslaught of the infor-mation age. A stay at one of our cabins can bring a peace that is rare, with no sounds trickling in from civilization, only the breeze blowing in the tree tops and the sounds of birds calling. A hike on one of our trails allows one to become absorbed in the woods…chipmunks and squir-rels chattering and scolding, the smell of fresh air, the crunch of snow underfoot, or the gentle rustle of the wind. Here, children have the chance to explore the natural world – whether ob-serving animal tracks, watching chickadees at the bird feeder, digging into soil to find insects, scooping insects in the pond, or enjoying the wind in their hair as they swing under a maple tree. Here at Merck Forest, the technological connection can be set aside for a time, and a connection with nature and all it has to offer can be made.

Out of the Woods 5What Makes Maple Sap Flow?

Springtime in Vermont means one thing: Maple Sugaring! The sight of buckets on trees and col-umns of steam rising from sugarhouses is a sure sign that winter is losing its grip in the moun-tains. From Native American origins through colonial times to the present, the boiling of maple sap to syrup has long been a springtime tradition.

Sugar makers will tell you that cold nights and warm days are required for sap to flow from the trees. The process has always intrigued me, and as a kid sugaring, I wondered why the sap only ran when these temperature fluctuations occurred. While there are a number of factors which influence the timing and rate of sap flow (including such things as atmospheric pressure, tree size and health, and soil moisture) maple tree biology and hydraulics are the critical drivers of sap production.

Beneath the bark of the tree is a tissue known as xylem. Xylem is the scientific word for what we commonly call wood. This strong material provides structural support and it functions as the tree’s plumbing system. It is the xylem that carries the water from the roots to the leaves of trees. This tissue is made up of several different types of cells, but for our purposes we will only focus on two: fibers and vessels. The fibers are typically filled with air while the vessels are filled with sap. When the tree freezes, ice crystals begin to form in the fibers. As these ice crystals form, moisture is pulled into the fiber cells from adjacent sap-filled vessels. During this time it is said that the maple tree is under a negative pressure. As the tree freezes it will draw up water from the soil through its roots into the freezing ice crystals in the fibers. The expanding ice crystals compress the air that was originally in the fibers. This compressed air, combined with the forces of gravity and osmosis, creates a positive pressure when the temperature of the wood ris-es above freezing. The pressure pushes the sap back down the trunk of the tree or out any fresh wounds in the bark. If the tree has a hole drilled in it by a sugar-maker, the sap will run out of the tap-hole and into the sap collection system.

So it’s true that sugaring is dependent on the weather: hydraulics, temperature and the cellular structure of the trees all contribute to create that sweet “liquid gold” that we enjoy so much.

References:Farrell, Michael. "The Science of Sap Flow." The Sugarmaker's Companion: An Integrated Approach to Producing Syrup

from Maple, Birch, and Walnut Trees. White River Junction, VT: Chelsea Green Publishing, 2013.

Heiligmann, Randall Bruce, Melvin R. Koelling, and Timothy D. Perkins. "Chapter 6: Maple Sap Production - Tapping, Collec-tion, and Storage." North American Maple Syrup Producer’s Manual. Columbus: Ohio State University Extension, 2006.

by Ethan Crumley

MAPLE SCRAMBLEAceraceae acer saccharum -- the Sugar Maple: It produces the “Liquid Gold” that we enjoy on our pancakes and in all kinds of confections.

Try this recipe for fun -- sort out the scrambled let-ters below:

A S P __ __ __P L M E A __ __ __ __ __C U E K T B __ __ __ __ __ __U Y P R S __ __ __ __ __C S U R S E O __ __ __ __ __ __ __E Y M L X __ __ __ __ __AAEOOPRRTV __ __ __ __ __ __ __ __ __ __AUUSSGHBR __ __ __ __ __ __ __ __ __O B R T S U __ __ __ __ __ __B A E R M __ __ __ __ __ by Darla J. Belevich

6 Patrons & Donors

Geoffrey A. CurrierNina DaumKaren DawsonStephan DeibelValerie DepeysterCarlo & Susan DeRegeJordan & Derry DickinsonRobert & Paula DiCrostaBill & JoAnne DixJ. A. DixonJohn Dojka & Janet BrittMr. & Mrs. Jeremy H. DoleMark & Suzy DonovanRick DreherBill EberleSuzanne EdwardsMarti & Ray EllermanCharlene Elvers & Mary ColwellBeverly Tracy ErmidesOlivia FarrAustin S. FelisMaurice J. Ferris, Jr.Barbara & Charles FinneganMichelle FoutsRussell A. FrickePat & Bob FryBob & Cheryl GasperettiLiz & Alan GeeMs. Thelma GeorgesonAlec & Mary GersterGayle Gibbons & Larry KirkmanGeorge & Beth GibsonMr. & Mrs. A. W. GilbertClinton Gilbert, Jr.Jim Gish & Peggy BurnsGeraldine GoldbergKim & Rick GoldsteinMr. Robert F. GrimmBob & Deb HaasKathleen & Theodore HahnMarilyn & Jim HandJanice A. Harrington, in memory of John HarringtonJames HartRuth HarwoodElizabeth HassertMrs. Francis W. HatchGeorge & Marina HatchWhitney & Elizabeth HatchDeborah HedwallBill & Lisane HegmanRich & Martha HeilemannLisa Helmholz-AdamsMolly Henninghausen FamilyJulie & Bayard HenryRetha Highley & William PraetoriusJoy & Richard HillMr. Richard HittleMark HobartJoe & Jann Hoffman & FamilySteve Holman & Georgine MacGarveyGregory & Elizabeth W. HopperWilliam Hornby

Kathleen AchorDavid & Pippa AderMary AlbynRobert W. & Karen H. Allen, in memory of Gerrit KouwenhovenKeld & Mary AlstrupCharles AltekruseMr. David & Dr. Sharman AltshulerChip AmsLinny & Rick AndlingerJim AndreottaStephen AndrewAnonymousDorothy AshtonJerry & Lynn BabickaStuart BartowFred BaumPhilip BedardDarla J. BelevichSamuel BellJon D. BennettRobert BergmanRobert Bergman, Sr.Arlene BertoneRob BildnerSarah Blank & Chas KarasChase E. BodineJudy BoehlertPaul Borghard, for Three Corner Field FarmJohn R. & Leslie G. BoseHeather BotelleMike & Lisa BrandDonald & Gail BrodieMrs. Gordon BrownSally & Thatcher BrownJudy BuechnerAndrew W. BurdenAnne P. CabotAbigail Angell CanfieldMr. & Mrs. J. Reeve CantusGloria & Phil CaramicoPatrick & Phyllis CavanaghDeborah & John CaveJean & Gene CeglowskiLance Chambeau, Jr.Charles C. & Kathryn C. ChamberlainLinda & Phil ChapmanMike J. Chovonec & Rick ConnorChristal & Raymond ChenSheila & Bill ChildsCharles E. Childs, Jr.Mr. & Mrs. Austin B. Chinn, Jr.Tim ChurchGregor ClarkFaith CooneyJames & Faith CooneyBarbara & Ed CorriganLynn Ann CostaScott & Marcia CrosseBarb & Gary CunninghamGary CunninghamSusan CunninghamRussell & Julie Currie

Beverly HoughtonMrs. Barbara HowlandBill & Julie HoytChristine & John HubbardMary HubbardR. Webber HudsonKaren HuertaDick & Virgina HulettPeter HuntoonDaniel IlesBill IoveneAnn H. & Richard M. Jackson, Jr.Barbara & Eric JaffeAnn & Paul JohnBob & Pat JohnstonAleks KajsturaKeith & Terri KelleyFredericka & Walker Kimball, Jr.Mindy & Phil KirsteinGary Klee & Terry Peters & FamilyDeborah & Alfred KleinJared KleinRussell & Jean KnottEllie Kouwenhoven, in memory of Gerrit KouwenhovenKyle LanzitJohn & Nancy LaPannJuliette & Stallworth LarsonMrs. Eleanor S. LeaWilliam LeberJames Lee, Jr.Ellen & Roger LeedsMr. & Mrs. Craigh LeonardNicholas & Rebecca LeonardJosh Levy & Pam MagnusonJack & Susie LinvillDavid K. LloydRobert A. LloydGeorge & Linda LongLisa & Joe LoveringSarah H. LupferJeff & Susan LynchMike & Heidi LynnDina MacFarlane & familyJohn MalcolmEllen MaloneyJoseph ManciniAlexa, Mike & Adeline ManningPaul MarcheseBonnie MarkelShona MarstonJon & Kimberly MathewsonTyler MavesMarilyn & Robert MazurGary & Joan MazzoneAnne McAndrewRobert & Nancy McCaffertyDebra McCullochJohn McDonnellJohn McInerney, in memory of Victoria McInerneyKevin McKeonTimothy McLeesJohn F. Meagher

The following is a list of our Patrons and Donors who have contributed their financial support, their time, and their energies to the Merck Forest and Farmland Center this past year. We acknowledge their generosity, their leadership, and their commitment to our mission. Thank you.

Bonnie Mennell & Paul LeVasseurRobert & Joan MensonJosephine A. MerckWilhelm MerckMargaret MertzGale MetzgerNaomi Meyer & Ron RenoniDr. & Mrs. Lloyd E. MillerNicholas W. MillerHelene A. MinughGuy Montelione & Judy KolvaBetsy MoseleyJan & Joe MountMarion C. MuellerJoan & Harry Mustard, in memory of Owen BurkePam NelefskiBruce & Patricia NelsonJeff Nelson & Paul MahanDavid NicholsSharon O’Connor, for Backroad Discovery ToursSusan O’LearyEdward C. OelsnerCharles PaceJean PaceTed & Wallace PaprockiMs. Margaret H. ParkerMark & Lorraine ParsonsRichard & Suzanne PenneyJohn & Marian PeltonJennifer Perry, for Paul Smiths CollegeMr. John R. PersonKarl & Martha PfeifferKarl & Joanne PflugerJennifer & William vn PhilipKerri PiemmeBruce & Kathy PiispanenRon & Julie PipeAnita & Errol PomeranceRev. Penelope PoorCraig & Donna PowersMike & Barbara PowersTeri Ptacek & Andy KellyBruce & Elizabeth PutnamRick RaffTy & Allison RalliJayne Della RattaFrederick RaymondDavid ReadSigna ReadJonathan & Kim ReevesLoretta & Stanley ReismanRobert RestucciaSeppo RinneLinnae M. RondeauCraig & Susan RoodsMrs. Thomas RoysterJoana RudiakovSally RueDr. Joseph RuggieroSteven A. RussoBrien Sabella

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

We offer a variety of seasonal school programs, apprenticeships and recreational opportunities to individuals and families. Through education, we hope to encourage our visitors to become good stewards of the land. Members support our educational programs and maintenance of over 3,100 acres of land and 30 miles of trails. We are grateful for your help.

About Us

Keld Alstrup, Treasurer/SecretaryAxel BlombergDonald CampbellJean CeglowskiAustin Chinn, President Jeromy GardnerGeorge Hatch, Vice PresidentJim HandAnn JacksonDick MalleyPhil Warren

Darla Belevich, Customer Service SpecialistKatie Connor, Customer Service SpecialistEthan Crumley, ForesterSarah Elliot, Customer Service SpecialistChristine Ferris-Hubbard, Education DirectorJonathan Kilpatrick, Farm ManagerKathryn Lawrence, Assistant to the DirectorMarybeth Leu, Communications CoordinatorSarah McIlvennie, Farm ApprenticeErik Schlener, Assistant Farm ManagerTom Ward, Executive Director

Board of Trustees

Staff

Kathleen AchorJudy BuechnerSue CeglowskiEd CotterBob GasperettiBambi HatchDick HittleAnne HouserJon Mathewson Margaret MertzAxel NeubohnBruce PutnamLiz PutnamBob TaggertPatty WinpennyCorinna Wildman

Advisory Council

Mr. & Mrs. Gordon Sacks & FamilyCheryl & Stephen SaltzmanLinda Salzer & FamilyMichael Santoro & Robin BurchEllen SarkisianSheafe SatterthwaiteDuncan Savage & Stefan SwickerCarlin W. Scherer, PhD.Scott & Deb SchifillitiJanie & George SchildgeMartha & Robert SchoenemanJeremy SchraufKathleen & Kenneth SchurzkyTim & Carolyn ScullyMr. & Mrs. Peter SheldonMr. Peter ShoreScott SilverJohn & Emily SinnotPaul M. SippleKaren SkolfieldRay & Joanne S. Smith, Jr.Kimberly A. SmithRonald & Barbara SmithMs. Jennifer SpeersGay & Roger Squire for Squire House B&BPeter & Janet St. GermainSusan StagerMr. Charles StellingGlen Stevens

Ms. Catherine StewartDoug StewartLori StraleyMr. & Mrs. David B. StrattonJim Sullivan & Leslie AddisonMark & Bonnie SummerJim & Heather SweetBeverly SymondsDiane SyversonLarry TaylorNeal ThomasWilliam & Mary Beth TomsNancy Truettner for the Truettner Family FoundationKim Tulloch & David MarksCornelia TuttleJames & Eleanor TylerCarol VallettSue Van HookTamara Van Ryn & Christopher LincolnBarbara & Lewis VarneyMelissa VilmureCarolyn A. Wade & J. D. SloanJohn & Ruth WardJudith WarrenPhil & Janet WarrenGary WarzochaRussell & Hannah WeedenFred C. Weinmann

Mark & Pam WeinsteinConstance F. WestBob WhitneyStraford WildMrs. Corinna WildmanTim & Kathleen WileyRose & Ron WilliamsonKevin WilsonPenelope WilsonReiner WinklerMeg & Rob WoolmingtonMark Youndt

AnonymousGE United Way Giving CampaignMarlboro College Outdoor ProgramNorthshire BookstoreOrvis CompanyThe Phantom Laboratoryr. k. Miles, Inc.Readsboro Lions Club

Every effort has been made to insure that this list is complete and accurate. Please forgive any omission, misspell-ing or mistake.

In order to streamline com-munications and reduce our printing costs, we are going digital with the next issue of the Ridgeline. Please use the membership form on the back page or call the Visitor Center at 802-394-7836 to insure that we have your most current email contact information. Thank you.

7

PO Box 86, Rupert, Vermont 05768

Printed on 100% recycled paper

Did You Know?Compiled by Katie Connor, Customer Service Specialist

Did you know?? That Maple Syrup is the only food derived from plant sap.1

Did you know?? That the sugar content in Maple Syrup remains the same in different grades -- only the color and flavor change. These changes occur in the tree itself as a chemical reaction to the changing outside temperatures.1

Did you know?? That pure Maple Sugar is made when every bit of water in the maple syrup is boiled away. It’s then stirred while very hot allowing any water that is left to evaporate as steam. The resulting dry pure granular maple sugar can be substituted one for one anywhere you use white processed granulated sugar.2

1 sugarbushhill.com2 vermontmaple.org

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May we send you communications by email?Quarterly Newletter Ridgeline: Yes ___ No ___Event Announcements: Yes ___ No ___

Membership Information Form

Annual MembershipAdd’l ContributionTotal Amount

$50.00

Payment: Cash / Check / Visa / MC / AMEX / Discover

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Membership at Merck: Join or Renew Today!Complete this form and mail it to: Merck Forest & Famland Center, PO Box 86, Rupert, VT 05768

Memberships support our educational programs and maintenance of over 3,100 acres of land and 30 miles of trails. Thank you for your help!

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