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Ski Industry Leases Of
Vermont State Auditor Douglas R. Hoffer Report to the Vermont Legislature and the Agency of Natural Resources State Land Leases Boost Ski Industry, but Are Dated and Inconsistent 1/20/2015 • Office of the Vermont State Auditor • Non-Audit Report 15-01 Mission Statement The mission of the Vermont State Auditor’s Office is to hold government accountable. This means ensuring taxpayer funds are used effectively and efficiently, and that we foster the prevention of waste, fraud, and abuse. Principal Investigator Andrew C. Stein Non-Audit Inquiry This is a non-audit report. A non-audit report is a tool used to inform citizens and management of issues that may need attention. It is not an audit and is not conducted under generally accepted government auditing standards. A non-audit report has a substantially smaller scope of work than an audit. Therefore, its conclusions are more limited, and it does not contain recommendations. Instead, the report includes information and possible risk-mitigation strategies relevant to the entity that is the object of the inquiry. DOUGLAS R. HOFFER STATE AUDITOR STATE OF VERMONT OFFICE OF THE STATE AUDITOR January 20, 2015 The Honorable Shap Smith Speaker of the House of Representatives The Honorable John Campbell President Pro Tempore of the Senate The Honorable Peter Shumlin Governor Deb Markowitz Secretary of Natural Resources Dear Colleagues, More than 70 years ago, the State decided to catalyze a new industry by leasing public land to companies willing to invest in the infrastructure necessary for downhill skiing. By most measures, this partnership has been successful, and our iconic mountains are now home to world- famous ski areas. -
Watergore Trial Orchard
NACM Short Report 5.5 Liz Copas 2005 WATERGORE TRIAL ORCHARD NOTE This trial site no longer exists and unfortunately some of the LA Disease Resistant seedling were grubbed out. Propagating material is still available of most of the other cultivars mentioned. SUMMARY Planted 1990 Main orchard planted to double rows N/S of Major, Ashton Bitter, Ellis Bitter and White Jersey at 18 x 8 on M25. This rootctock has proved rather too vigorous for the good soil on this site. In retrospect more effort was needed to control the early growth of these trees and induce cropping. The pruning trial [NACM 95/5/1] demonstrated some response to belated pruning to centre leader and bending or tying down strong lateral branches. This has served as a useful model for other orchards of these varieties. Planted 1995 Selected early harvesting seedlings from the Long Ashton [LA 1978] breeding program; 2 bittersweet, 4 sharps and 1 sweet, planted E/W on MM 106. Poor tree shape and excessively early flowering has ruled out many of these. The best are LA 13/2 and LA 13/7, Tremletts crosses with a strong resemblance to the parent but with some resistance to scab and mildew. Both need some initial tree training but could be kept annual. Planted 1996 Selected old varieties with some potential for bush orchards were planted on MM 106 . Of these the most promising are Broxwood Foxwhelp and possibly the other Foxwhelps [all bittersharps], also Don's Seedling [bittersweet] and Crimson King [sharp] as early harvesting varieties. Both Severn Banks [sharp] and Black Dabinett [bittersweet] could make useful late harvesting varieties. -
Paul Vossen Specialty Crops Advisor – UCCE (Sonoma-Marin)
Paul Vossen Specialty Crops Advisor – UCCE (Sonoma-Marin) http://cesonoma.ucanr.edu [email protected] Orchard Location • No Soil Problems • Full Sun • Air Drainage • Well Drained Soil • Irrigation Water • Cool Winter • 400-1,000 hrs chilling • No frost or rain during bloom (April) Soil Testing • Multiple sub samples (5-15) • Two depths (6” and 18”) (separate) • Each sample represents different area • Mix thoroughly • Analyze for big 6: pH, P, K, Ca, Mg, OM • Analyze for minor nutrients if suspect (boron, sodium, chloride, etc.) Soil Chemical Properties saturated paste extract • Soil pH 5.0 – 8.5 • High Magnesium (< 1:1 ratio with Ca) • High Calcium (> 8:1 ratio with Mg) • Adequate Phosphorous (> 10 ppm P) = OK • Adequate Potassium (> 125 ppm K) = OK • High Chloride (> 10-15 meq/l Cl-) • High Boron (> 2 ppm B) • High Sodium (SAR > 15) Soil Physical Properties Prefer OK • Sandy loam • Sandy soils • Loam • Silt loam Avoid • Clay loam • Clay soils • Silty clay loam (slow drainage) Wet soil problem one solution is Mound Planting Rootstock – Size Control M-9 2nd Year Apple Rootstocks Apple Rootstocks Apple Rootstocks Rootstock Effects ‘Yarlington Mill’ on M106 (L) and M9 (R) Cider Varieties Hard Cider Varieties (bittersweet – astringent – tannic – acidic) • Chisel Jersey • Trancendant Crab • Ashton Brown • Foxwhelp • Hyslop Crab • Kingston Black • Roxbury Russet • Pearmain • Dufflin • Yarlington Mill Cider Apple Varieties and Juice Quality C. Miles and J. King Northwestern Washington Research and Extension Center http://maritimefruit.wsu.edu -
Kale Apple Cake
RECIPE Hero Vegetable: Kale Kale Apple Cake Ingredients: 2 cups fresh kale, stems removed and roughly chopped 2 cups flour 3 apples, cored, and sliced into wedges 1 ¼ cup sugar ½ cup unsalted butter, melted ½ cup milk 3 eggs 1 Tbs lemon juice 2 tsp baking powder 1 tsp vanilla extract ½ tsp salt ¼ cup sliced almonds (optional) powdered sugar for sprinkling(optional) Directions: Preheat your oven to 350F. Grease then fit a round sheet of parchment paper inside the bottom of a 10-inch springform pan, set aside. Steam or lightly boil the kale for about 2 minutes. The kale should be tender. Puree the kale leaves in a blender with a spoonful of water until smooth. Don’t add more water as the kale will release its own juices. (Now if your blender isn’t breaking up the kale easily, you can use the milk at this step instead of later to blend the kale if it makes it easier to puree) In a mixing bowl whisk together the flour, sugar, baking powder, and salt. Beat in the eggs, kale puree, vanilla, lemon juice, and milk, mixing until the batter just combined. Pour in the cooled melted butter and beat until well incorporated. Pour the batter into the prepared baking pan. (If the batter is thick, this is ok. The apples will release juices as the cake bakes.) Arrange the apple slices into the batter, pushing them into the batter slightly. Sprinkle the almonds evenly over the cake batter. Bake the cake for 35-45 minutes, until a toothpick inserted in the center of the cake (not into an apple) comes out clean. -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL. -
Killington/Pico Ski Resort Partners
Killington/Pico Ski Resort Partners, LLC - Okemo Mountain Resort - Mount Sunapee Resort 2018-19 Direct-to-Lift College Season Pass: “4.0 The College Pass” Express Acceptance of Risks, Indemnification & Forum Selection Agreement - Participant (PLEASE READ CAREFULLY!) WARNING: All forms of alpine activities such as skiing, snowboarding and snow tubing, including the use of lifts, are hazardous. Falls and injuries are a common occurrence therefore requiring the deliberate and conscious control of your physical body through proper use of alpine equipment in relation to ever-changing variables and dangers. Safety is directly affected by your judgment in the severe elements of rough, high, mountain and forest terrain. Participate in alpine activities only within your ability level. INHERENT RISKS: Be alert to continually changing weather, visibility and surface conditions and other inherent risks including, but not limited to: existing and changing snow conditions, such as ice, hard pack, powder, packed powder, slush, granular, corn, crust, cut-up and machine-made snow; surface or sub-surface conditions such as dirt, grass, bare spots, forest growth, rocks, stumps, trees and other natural objects; and collisions with or falls resulting from such natural objects, lift towers and their components, lights, signs, posts, fences, mazes or enclosures, hydrants, water or air pipes (all the foregoing whether above or below the snow surface), snowmaking and snow grooming equipment and operations, marked or lighted trail maintenance vehicles and snowmobiles, -
Municipal Plan for the Town and Village of Ludlow, Vermont
Municipal Plan For the Town and Village of Ludlow, Vermont Adopted by the Ludlow Village Trustees on October 8, 2019 Adopted by the Ludlow Select Board on October 7, 2019 Ludlow Municipal Plan Adopted October 2019 Adopted by the Ludlow Village Trustees on January 2, 2018 Adopted by the Ludlow Select Board on December 4, 2017 Amended by the Ludlow Select Board on November 7, 2016 Amended by the Ludlow Select Board on August 3, 2015 Amended by the Ludlow Village Trustees on August 4, 2015 Adopted by the Ludlow Select Board on November 5, 2012 Adopted by the Ludlow Village Trustees on March 5, 2013 This Ludlow Municipal Plan was developed in 2018-2019 by the Ludlow Planning Commission with assistance from the Southern Windsor County Regional Planning Commission, Ascutney, VT. Financial support for undertaking this and previous revisions was provided, in part, by a Municipal Planning Grant from the Vermont Agency of Commerce and Community Development. Photo Credits: Many of the pictures found throughout this document were generously provided by Tom Johnson. ii Ludlow Municipal Plan Adopted October 2019 Contents 1 Introduction .................................................................................................................................. 1 1.1 Purpose .................................................................................................................................. 1 1.2 Public Process ....................................................................................................................... 1 1.3 -
Okemo State Forest - Healdville Trail Forest - Healdville Okemo State B
OKEMO STATE FOREST - HEALDVILLE TRAIL North 3000 OKEMO MOUNTAIN RESORT SKI LEASEHOLD AREA OKEMO MOUNTAIN ROAD (paved) 2500 2000 Coleman Brook HEALDVILLE TRAIL 1500 to Ludlow - 5 miles STATION RD railroad tracks HEALDVILLE RD HEALDVILLE VERMONT UTTERMILK F 103 B AL LS RD to Rutland - 16 miles Buttermilk Falls 0 500 1000 2000 3000 feet 1500 LEGEND Foot trail Vista Town highway State highway Lookout tower FORESTS, PARKS & RECREATION State forest highway (not maintained Parking area (not maintained in winter) VERMONT in winter) Gate, barricade Stream AGENCY OF NATURAL RESOURCES Ski chairlift Ski area leasehold boundary 02/2013-ephelps Healdville Trail - Okemo State Forest the property in 1935. Construction projects by the CCC The Healdville Trail climbs from the base to the include the fire tower, a ranger’s cabin and an automobile summit of Okemo Mountain in Ludlow and Mount Holly. access road. The majority of Okemo Mountain Resort’s Highlights of this trail include the former fire lookout ski terrain is located within a leased portion of Okemo tower on the summit and a vista along the trail with State Forest. Okemo State Forest is managed for Okemo views to the north and west. Crews from the Vermont multiple uses under a long-term management plan; these Youth Conservation Corps constructed the trail under the uses include forest products, recreation and wildlife direction of the Vermont Department of Forests, Parks habitat. Okemo State Forest provides an important State Forest and Recreation during the summers of 1991-1993. wildlife corridor between Green Mountain National Forest lands to the south and Coolidge State Forest to the Trail Facts north. -
Current Postal Patron U.S
News Items DEADLINE “PRSRT STD” nd The 22 By 6 pm Each Month Current Postal Patron U.S. Postage PAID Box Holder/Rural Route Permit No. 8 Mt. Holly, VT 05758 44/6 August 2018 Church Listings, back page “Who’s Got It Locally?” Mt. Holly Community Asso – Contact Penny Coldwell at 259-2760 Okemo Valley Regional Chamber of Commerce – Marji Graf 228-5830 Town Library: Sat 9-1 Sun 2-4 Mon 10am-6pm Tue 9an-1pm Wed 2-6, P.O. Box 93, Belmont, VT 05730 Call 259-3707 Town Office Hours: Mon. to Thurs. 8:30 am – 4:00 pm Closed Fri. & Holidays Phone & Fax 259-2391 Town Treasurer’s Office Hours: Mon 8:30 am –12:00 pm Wed 12:00 pm – 4:00 pm and by Appointment 802-259-2391 Town Lister’s Hours: Tues 10:00 am – 2:00 pm or by appointment 802-259-2391 Town Garage: 259-3179 Burn Permits: Call Fire Warden ~ Jim Seward 786-3408 or 259-2211 TRANSFER SITE: Wed. 4 pm – 7 pm & Sat. 8 am – 2 pm 1st Moby Dick Author Herman Melville 1819 ~ Star Spangled Banner Author Francis Scott Key 1779 LMHUUSD Ludlow-Mt. Holly Unified Union School District Meeting BRHS Library 6:00 pm 2nd Fire Dept. Business Meeting, Belmont Fire Station 7:00 pm 3rd Christopher Columbus Set Sail w/Nina, Pinta & Santa Maria 1492 Sat 4th Louis Armstrong 1901 ~ US Coast Guard Est. 1790 6th 1st Atomic Bomb Dropped on Hiroshima 1945 ~ Alfred Lord Tennyson 1809 7th Selectmen’s Meeting, Town Office 7:30 pm Mt. -
Download It FREE Today! the SKI LIFE
SKI WEEKEND CLASSIC CANNON November 2017 From Sugarbush to peaks across New England, skiers and riders are ready to rock WELCOME TO SNOWTOPIA A experience has arrived in New Hampshire’s White Mountains. grand new LINCOLN, NH | RIVERWALKRESORTATLOON.COM Arriving is your escape. Access snow, terrain and hospitality – as reliable as you’ve heard and as convenient as you deserve. SLOPESIDE THIS IS YOUR DESTINATION. SKI & STAY Kids Eat Free $ * from 119 pp/pn with Full Breakfast for Two EXIT LoonMtn.com/Stay HERE Featuring indoor pool, health club & spa, Loon Mountain Resort slopeside hot tub, two restaurants and more! * Quad occupancy with a minimum two-night Exit 32 off I-93 | Lincoln, NH stay. Plus tax & resort fee. One child (12 & under) eats free with each paying adult. May not be combined with any other offer or discount. Early- Save on Lift Tickets only at and late-season specials available. LoonMtn.com/Tickets A grand new experience has arrived in New Hampshire’s White Mountains. Arriving is your escape. Access snow, terrain and hospitality – as reliable as you’ve heard and as convenient as you deserve. SLOPESIDE THIS IS YOUR DESTINATION. SKI & STAY Kids Eat Free $ * from 119 pp/pn with Full Breakfast for Two EXIT LoonMtn.com/Stay HERE Featuring indoor pool, health club & spa, Loon Mountain Resort slopeside hot tub, two restaurants and more! We believe that every vacation should be truly extraordinary. Our goal Exit 32 off I-93 | Lincoln, NH * Quad occupancy with a minimum two-night stay. Plus tax & resort fee. One child (12 & under) is to provide an unparalleled level of service in a spectacular mountain setting. -
Worcestershire Cider Product Specification
PRODUCT SPECIFICATION “Worcestershire Cider” PDO ( ) PGI (D) 1. Responsible department in the Member State: Name: Department for Environment, Food and Rural Affairs (Defra) Area 3A Nobel House Smith Square London SW1P 3JR United Kingdom Tel: 0207 238 6075 Fax: 0207 238 5728 Email: [email protected] 2. Applicant Group: Name: The Herefordshire, Worcestershire and Gloucestershire Cider and Perry Makers Address: c/o G C Warren, H Weston and Sons Ltd The Bounds Much Marcle Herefordshire HR2 2NQ Tel: Fax: Email: Composition: Producer/processors (12) Other ( ) 3. Type of product: Cider - Class 1.8 (Other) 1 4. Specification (summary of requirements under Art 7(1) of Regulation (EU) No 1151/2012) 4.1. Name: “Worcestershire Cider” 4.2. Description: A traditional cider prepared by fermentation of the juice of locally grown bitter-sweet, bitter-sharp, sweet and sharp traditionally used cider apples, with or without the addition of up to 25% perry pear juice; chaptalisation is permitted to bring the potential alcohol level to ca 9.5% ABV prior to final blending of the cider. Ciders exhibit rich appley flavours, with marked astringency and with a balance between sweetness and bitterness. Products may be either medium sweet or dry (with regard to sweetness). Actual alcohol content by volume 4.0-8.5% Specific gravity at 20̊C 0.996-1.022 Sugar content 0.55g/1 Sugar-free dry extract >13g/1 Total acidity (as Malic Acid) 40-60 mEq/1 Volatile acidity (as Acetic Acid) <1.4g/1 Iron content <7mg/kg Copper content <2mg/kg Arsenic content <0.2mg/kg Lead content <0.2mg/kg Total Sulphur Dioxide <200mg/1 Free Sulphur Dioxide 40-60mg/1 4.3. -
Vegan Pumpkin-Apple Cake with Apple Cider Glaze This Is a Really Nice and Simple Cake to Make
http://www.vegalicious.org Vegan Pumpkin-Apple Cake with Apple Cider Glaze This is a really nice and simple cake to make. It ply uses 1 cup of pumpkin puree and has 2 apples. The flavor is perfect for a lovely fall day. for the cake: ½ cup vegan margarine 1 & ½ cups sugar 2 egg replacements 1 teaspoon vanilla 2 medium large apples, peeled and chopped in small pieces 1 cup pumpkin puree Servings/Yield 2 cups all-purpose flour 8 servings 1 teaspoon baking powder ¾ teaspoon baking soda Difficulty ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves Categories ¼ teaspoon ground ginger for the glaze: Baked Goods, Cakes, ¾ cup powdered sugar Desserts, Frostings and Icings, Fruit, Healthy, High 1-2 tablespoons apple cider or apple Fiber, Low Cholesterol, juice Pastries, Vegan pinch cinnamon Method 1. to make the cake: If you are using a fresh pumpkin,then prepare the puree first, then proceed with the regular instructions. 2. Preheat the oven to 350 F / 177 C. 3. Oil a spring form cake pan, a 9 inch Bundt pan or 2 loaf pans. 4. In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves and ground ginger. 5. Whisk lightly to mix. 6. Prepare the apples. 7. In a medium bowl, cream the vegan margarine and sugar until it is light yellow and smooth. 8. Add the pumpkin puree and egg replacements and mix to blend. 9. Add the pumpkin mixture to the flour mixture and lightly mix until just moistened. 10. Fold in the apples and mix.