Miracle Method Surface Refinishing Featured on ‘Today Show’

Miracle Method Surface Refinishing and its bathroom and kitchen makeover service was featured on NBC’s Today Show recently. Al Roker, the Today Show’s weatherman and feature reporter, along with home improvement expert Lou Manfredini, talked about the benefits of refinishing and how Miracle Method can make dated bathtubs, tile and countertops look new again.

The two also discussed how surface refinishing keeps perfectly restorable bathtubs, tile, vanities and kitchen countertops out of landfills. In the last year, Miracle Method kept nearly 2,000,000 cubic feet of worn bathtubs, tile and countertops out of landfills. Local Miracle Method owner Doug Painter estimated he has saved more than 100 tons from going to the landfill.

Miracle Method provided a sample before-and-after bathtub and company Marketing Director Don Dominick traveled to New York for the show. “It was great to have Miracle Method recognized on national television as the best,” says Dominick about the experience.

In business for over thirty years, Miracle Method is the nation’s largest surface refinishing network. By refinishing all types of tubs, showers, tile and countertops, Miracle Method can change colors, extend the life of the fixture for 15 years or more, and save up to 75 percent compared to traditional replacement costs. The company provides its surface refinishing services to homeowners, hotels, university housing, hospitals and property managers.

To learn more about Miracle Method and to see samples of their work, log on to www.miraclemethod.com or call Doug Painter at Miracle Method’s Vermont location at 985-5551.

Home Cooked Meals Without the Prep Work

Busy Chef’s Cindy McKinstrie Cooks Up Unique Food Delivery Business

By Phyl Newbeck

So you want a home cooked meal but you don’t really want to cook it yourself. You can’t eat out every night and ordering take-out food can be a questionable proposition. Besides, you’d like to do some of the work yourself; just not all that prepping. That’s where Cindy McKinstrie’s Busy Chef Kitchen comes in.

McKinstrie’s operation isn’t a typical catering business. Sure, she prepares and delivers food from her Jericho home, but her customers still get the option of taking part in the creative process and inhaling the aroma of the dishes as they simmer in the pot or cook in the oven. The difference between McKinstrie’s offerings and a typical delivered meal is that her meat is still raw because cooking and reheating meat can reduce the protein value. Additionally, this gives her customers the ability to decide whether they want their dinner rare, medium or well-done. McKinstrie’s meals come in sealed containers or plastic wrap with instructions for preparation.

Generally, all that is required is the mixing of some ingredients and then some time in the oven or on the range. “It’s no more than 20 minutes of ‘physical time,’” is how McKinstrie describes it.

Every Sunday night, McKinstrie develops a menu for the week which includes three main courses and three salads. She also keeps a well-stocked freezer with some of her customers’ favorites including about 20 entrees, and a variety of soups, side dishes, and desserts. McKinstrie’s offerings range from “comfort food” like chicken pot pie to ethnic cuisine like Lamb Tagine (a Moroccan dish) and Thai Coconut Saffron Scallops.

When McKinstrie started her business, she expected her primary customers to be families where both spouses worked outside the home. That has not turned out to be the case; instead, empty nesters are some of McKinstrie’s best customers. She theorizes that many have cooked for their entire lives and the thrill is gone from that activity. They want to try new foods without going out to dinner every night. McKinstrie also has quite a following among seniors who are caring for a sick spouse. “They are exhausted from being caregivers,” she said, “and happy for the help.” Although McKinstrie’s meals are designed to feed two to three people, she noted that seniors can sometimes eat off one meal for four nights.

All of McKinstrie’s food is made from scratch with very few unnecessary ingredients like sodium. Because her operation is small-scale, she is able to make alterations to her menu to accommodate those with dietary or religious constraints or food allergies. Virtually all her ingredients are purchased locally including chicken from Misty Knoll, beef from the LaPlatte Farm and vegetables from Paul Mazza. By keeping her menu seasonal, she is able to make use of these local suppliers.

Although McKinstrie is the guiding force behind the business, she does have some help. Two sons provide assistance one or two days a week even though they hold full-time jobs, and McKinstrie’s friend, Beth Garland, is the creative force behind the menu. McKinstrie confesses that while she is fully capable of following a recipe, she needs Garland’s expertise to come up with new dishes. The two have worked together on and off for the last five years. “She’s so amazing,” McKinstrie said.

Most of McKinstrie’s clients buy several meals at once which she delivers at a set time each week. Her delivery area reaches almost completely across Chittenden County, with the charge dependent on the distance she drives. McKinstrie estimates that 85 percent of her business is from repeat customers. She delivers three to four meals a week to one couple whose work schedule keeps them at their respective offices until 6:00 or 7:00 at night; if they had to start a meal from scratch, they might not eat until 9:00 p.m. Another regular is a personal trainer whose metabolism necessitates eating six meals a day. McKinstrie said his wife drew the line at three, so she provides him with regular deliveries. She has recently begun a weekly delivery to a Williston day care center to help busy parents.

McKinstrie noted wryly that the economy plummeted right after she started her business, but she does not believe she has been adversely affected. “People still need to eat,” she said. Additionally, McKinstrie found that some clients who used to go out to dinner are now relying on her for their meals. “I’m that ‘in-between,’” she said. McKinstrie also does conventional catering, in addition to her Busy Chef work.

Despite all the extra cooking, McKinstrie’s kitchen doesn’t look like a commercial establishment. The only alterations are a large double door freezer and her insistence (in accordance with the Health Department’s mandate) that the family cat stay outdoors when meals are being prepared. The beauty of working at home is that McKinstrie can chat with her granddaughter, work with her sons, and then, sit down to a home-cooked meal, just like her customers.

See http://www.vtbusychef.com for more information.

Andy’s Dandys Graduates First Class in Richmond

Andy’s Dandys, a Vermont-made, all natural gourmet pet treat company recently graduated its first class from its flagship store, bakery, and training center on Bridge Street in downtown Richmond.

Owner and founder, Lucie Whiteford of Richmond, and special educator, Lesha Rasco, launched the store in September 2009 to provide premium quality, natural gourmet pet treats for dogs and horses while establishing a certified specialized training program for individuals with unique learning needs. Andy’s was founded by Whiteford in 2008 to provide her son, Andrew, who has Down syndrome, an opportunity to find meaningful employment upon his graduation from high school. Rasco joined the company in 2009.

Rasco conducts classes two days per week. This spring, three students received certificates for their work in the course “From Raw Material to Gourmet Pet Treats.”

Andy’s Dandys is certified by the state of Vermont as a training facility for at risk youth with specialized learning needs. Graduating this spring were, Jordan Willey, Patrick McLeod, and Glen L’Esperance.

According to Rasco, “Many of our students would not have an opportunity to learn a trade in the traditional sense. They want to be employed and employable. Here at Andy’s Dandys we work with the students to meet their unique employment needs.”

Students under Rasco and Whiteford’s employ have a range of atypical strengths and challenges that make finding independent and individualized training and employment difficult.

“I am so proud of what my partner, Lesha, has created with this training program,” said Whiteford. “It makes all the long, baking hours necessary to maintain this business as a viable classroom worthwhile. I love that each part of this business supports and relies on the other. We make treats in order to create cash flow that helps to sustain the facility we use to teach workplace skills, and it’s an actual commercial bakery setting.  And the training program aspect of the business also helps sales, as consumers like knowing that by purchasing our products, they are supporting this program and the people it serves. The synergy is so satisfying.”

Andy’s Dandys are sold at the bakery on Bridge Street in Richmond and at retail shops throughout Vermont and New Hampshire including Speeder and Earl’s, Jiffy Mart Stores, Play Dog Play, Natural Provisions, The Dog and Cat, Keeler’s Bay Variety and A Passion For Pets.

Plans are to expand the store and distribution and to develop a teaching method that can be duplicated in other markets. For more information, visit www.andysdandysvt.com.

Notch Above Tours Awarded Partnership in Travel Alliance Partners

Notch Above Tours, a Vermont-owned, full-service tour company based in Colchester, has announced its appointment in Travel Alliance Partners.

Travel Alliance Partners, LLC is a partner-owned organization of the 37 premier tour operators in the United States and Canada. “We are honored to be a partner in this premier travel organization,” said Notch Above Vice President Gwendy Lauritzen. “Our affiliation with this highly regarded alliance will open Vermont’s doors to a host of new travelers; both groups and individuals alike. We will now have tour operators from all over the United States and Canada selling Vermont vacations. The potential for Vermont to increase market share in the vacation destination market is boundless.”

Notch Above Tours operates out of offices in Colchester.

Vermont Breweries Win Three Medals At World Beer Cup

The Brewers Association recently announced the winners of the World Beer Cup 2010, a global beer competition that evaluates beers from around the world and recognizes the most outstanding beers being produced in the world. The Association singled out three Vermont breweries for excellence.

The Alchemist Pub & Brewery of Waterbury received a Gold medal in the Gluten-Free Beer category for their Celia Saison. Celia Saison is a Belgian-inspired gluten-free Saison made with sorghum, orange peel, coriander, and Amarillo hops.

Harpoon Brewery of Windsor, Vermont and Boston was awarded the Silver medal in the American Style Wheat Beer with Yeast category for the flagship of their UFO brands, UFO Hefeweizen.

UFO Hefeweizen is a cloudy golden color with a dense, frothy head, and the aroma has a faint but clear citrus-like character. UFO has a soft mouth-feel and a refreshing, light body. The wheat malts and subtle hopping give the beer a mild, delicate flavor.

Lawson’s Finest Liquids of Warren won a Bronze medal in the Specialty Beer category for Maple Tripple. Maple Tripple is enticing, rich and complex, and defies easy description. This ‘once-a-year beer’ is brewed only during sugaring season with 100 percent maple sap from Fayston with no water added – just barley, hops, and ale yeast.

The World Beer Cup 2010 winners were selected by an international panel of 179 beer judges from 27 countries. An impressive field of 3,401 entries from 642 breweries in 44 countries made up the competition. More than 3,800 breweries in 100 countries were invited to compete.

HomeGoods Relocates to Shelburne Road Plaza

HomeGoods, the country’s only off-price store dedicated to home fashions, has relocated its University Mall store on Dorset Street to a new location at Shelburne Road Plaza on Shelburne Road. The new 25,000 square-foot store opened April 25.

Regular store hours are Monday through Saturday 9:30 a.m. to 9:30 p.m.; Sunday 11:00 a.m. to 8:00 p.m. For additional information, please call 1-800-614-HOME or visit homegoods.com.

Heritage Aviation to Open Full Service Fixed Base Operation

Heritage Aviation will unveil its new, 79,000- square-foot, eco-friendly Fixed Base Operation (FBO) at the Burlington International Airport (BTV) during a celebration to be held on May 20. The company will offer a full-service facility with 24/7 service. At the event, sister company Heritage Flight will celebrate 25 years of providing charter flight services.

Heritage Aviation caters to transient pilots, their passengers, and aircraft owners. The facility houses a well-appointed lounge,well-equipped gym, game room, media room, as well as flight planning and snooze rooms.

Heritage Aviation’s FBO was designed by TruexCullins, utilizes green technology, eco-friendly material, and is on track to be LEED Silver certified. The facility is partially powered by renewable resources including solar and wind energy generated by solar panels and the nation’s first community scale wind turbine at a general aviation facility. Rainwater is collected and reused, and the building has one of the largest green roofs in all of New England. Additionally, the parking lot was constructed using pervious pavement, a porous substitute for traditional asphalt, which allows water to be absorbed into the ground rather than runoff into storm drains.

Visit www.HeritageFBO.com for more information.

Otter Creek Names Paquette Employee of the Year

Rene Paquette was recently named 2010 Employee of the Year at Otter Creek Awnings, Sunrooms & Custom Closets in Williston.

Paquette, an Addison resident, joined Otter Creek in 1981 as a fabricator/installer. Since that time, he has served as Director of Sales and Production Manager, and was promoted to his current post as company Vice President in charge of Operations.

Paquette’s unflagging dedication, dependability and commitment to customer satisfaction has made him a critical player at Otter Creek and his technical knowledge and craftsmanship in custom awning design and fabrication has earned him the respect and admiration of the staff. The Employee of the Year award is given to the individual who provides exceptional service to Otter Creek as voted by the employees. This distinction reflects Paquette’s rapport among coworkers, his professionalism and his ability to exceed customer’s expectations.

Stan Grandfield: Triad Temporary Services Owner Cultivates a Fruitful Life

By Phyl Newbeck

His firm handshake belies the fact that Stan Grandfield will turn 84 in less than three months. So does the fact that he is still working several days a week as President of Triad Temporary Services of Williston, a business he started in 1988. Grandfield concedes he might eventually retire; he has been cutting back on his hours to spend time with his wife, Ethel, who has a medical condition. However, he isn’t quite ready to leave the working world just yet.

Born in Barre and currently residing in Montpelier, Grandfield is a lifelong Vermonter. Aside from a two-year stint in the Naval Air Corps, he has spent his entire life in the state. Grandfield enjoyed his military career and the opportunity it gave him to travel, but upon his discharge, he returned to Vermont and got a degree in accounting from UVM thanks to the GI bill. After graduation, Grandfield taught math at Vergennes High School for two years but decided he had to make a choice between eating and teaching, “and I’d been eating a lot longer.” He took a job in accounting at General Electric, but after two years decided the large corporation wasn’t for him. Grandfield enjoyed the work but disliked being rushed to complete jobs that turned out not to be necessary. “That takes the life out of people,” he said.

Through an old family friend, Grandfield got a job as a teller at a bank in Barre. From there he moved to a bank in St. Johnsbury where he was Executive Vice President, and then back home to Montpelier where he took over operations of the Montpelier Savings Bank, which later became part of the Howard Bank. Pleased with a successful career, Grandfield retired in June of 1988. By December he was bored, and with a partner, purchased a company called Triad Design Services. Since that company thrived on temporary help, they opened a companion business called Triad Temporary Services. The businesses were originally in Essex Junction, but the duo bought the building in Williston where both operations continue to be housed.

Eventually, the partners split up with Grandfield retaining control of the temp business while his former partner held on to the design business.

But Grandfield isn’t all business. He plays golf, he fishes, and he has a hunting camp in Lewis although he concedes he isn’t the avid deer hunter he was in his youth. But Grandfield’s passion is apples. He owns a large chunk of land in Worcester, part open and part forested, where he tends the 60-tree orchard one of his daughter’s named DunBanken in tribute to his first retirement. Grandfield does all the pruning, spraying and picking, but his favorite thing is experimenting with grafting different species. He remembers the first time he tasted Honey Crisp apples, immediately requesting some scions he could graft onto his own trees. Grandfield used to take some of his feral apples to be pressed into cider, but now is content to pick his better apples and bring them to friends and neighbors.

Despite his love for the orchard and for the outdoors, Grandfield makes the trek several times a week from his Montpelier home to his Williston office. “I always enjoyed being occupied,” he said, “so when the opportunity presented itself here, I took it. I enjoy being around people and working with people and there is nothing more people oriented than temporary help.”

The only time Grandfield betrays his age is his concern that the younger generation doesn’t have the same work ethic that his generation did. “We try to encourage them to do a good job,” he said, “so perhaps the company will hire them permanently.”

Grandfield began working while he was in high school. His first job was washing stones at a quarry in Barre. He followed that up with a short retail stint at the meat department of a grocery store, and described both jobs as “a great learning experience.”

These were the early days of Social Security, prior to the existence of unemployment insurance, and Grandfield thinks this helped push youngsters like himself into the work world earlier than today’s youth.
Grandfield said his business was negatively affected by the declining economy, but the setback wasn’t severe. Triad has established relationships with a number of larger companies in the area which continue to need temporary help. Although Triad centers its operations in central and northwestern Vermont, they have worked with businesses as far north as Newport. Triad specializes in supplying clerical and manufacturing help. “The important thing,” said Grandfield “is finding people with the skills and the desire to do a good job.”  The business has always had ups and downs based on the economy, but Grandfield concedes the current situation has been harder than some previous economic declines. “It’s been an interesting and challenging time,” he said, “but we’re right about the same place we were before the downturn.”

“I enjoy working,” said Grandfield, “but I have all the confidence in the world in the people I work with.”  This allows him the flexibility to accompany his wife to her doctor’s appointments and take care of her well-being. “I think I can manage to be away a good deal of the time and the business will go on,” he said. Grandfield and his wife have four children and five grandchildren. One daughter lives in Vermont, but the others are scattered in Massachusetts, New York City, and California. Two followed their father into financial fields and one followed his first love of teaching. “I suspect that someday I’ll retire and spend more time with my grandchildren,” he said, “but I still like to keep busy.”

One thing for sure is Grandfield’s retirement will not take him out of state. He loves being close to his land in Worcester with its orchard and berry bushes, although he concedes that the birds do most of the berry harvesting. He marvels at the flocks of birds he can see from the land and the variety of wildlife, including one chipmunk which obligingly climbed onto his hand, up his arm and nestled for awhile on his shoulder before returning to his burrow. “Vermont is a wonderful place with fabulous people,” he said. “I grew up here, I went to school here, and I’m still here.”

Williston store offers trip down memory lane

By Tim Simard

Observer staff

Taft Corners Shopping Center’s newest store offers customers a nostalgic trip into the past.
Barton’s Memory Lane opened last month, bringing the 17-year-old jewelry and antique business to Williston from Essex Junction. Owner Catharine McMaster said her new location already attracted interested customers unfamiliar with her business.

“For me, this is the perfect place,” McMaster said. “I’m staying here, that’s for certain.”
The store sells vintage jewelry, including precious and semi-precious stones, as well as gold and diamonds. McMaster said people routinely come into her store and sell their antique ornaments, generally family heirlooms they no longer want. McMaster cleans them up and sells them back to the public. Prices for different pieces range from a few dollars to several hundred dollars.

It’s a family business as well. Her son Dan, a schoolteacher in Portland, Maine, attends auctions up and down the New England seacoast to find the best stones and jewelry sets.

“You’d never believe what beautiful pieces we find,” McMaster said.

Barton’s Memory Lane started 17 years ago in Barton when McMaster and her husband opened an antique business while owning a bed and breakfast in town. When McMaster accepted a job as music and choir director for the First Congregational Church in Essex, she moved her store to Essex Junction, where it lasted for about a year.

The location in Five Corners proved difficult for business and she started looking elsewhere. She discovered the empty storefront at Taft Corners and thought it would be a perfect fit. She believes her store complements the other businesses located in the shopping center.

Her location in Williston is smaller than the Essex Junction shop. McMaster said her new store allows her to focus on the jewelry aspect of the business, while keeping a few pieces of antique dinnerware and furniture available.

McMaster said a recent customer summed up her business best the other morning.

“She said to me, ‘What an intimate shopping experience,’” McMaster said. “I think I might use that as a slogan. I just loved that!”

Barton’s Memory Lane is open Monday through Saturday from 10 a.m. to 4 p.m. Call 673-5086 for more information.

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