Sunshine week
Title wins
Here’s why open government should matter to you
Girls’ basketball, alpine skiers are champions
Page 3
Page 10
Volume 53 Number 11
Colleen Haag award
Housing, food shelf volunteer honored
POSTAL CUSTOMER
PRSRT STD U.S. POSTAGE PAID PERMIT #217 CONCORD, NH ECRWSSEDDM
shelburnenews.com
March 14, 2024
State champs
LIBERTY DARR STAFF WRITER
There is one award that stands out in Shelburne for its recognition of residents whose strong spirit of volunteerism has made a lasting impact on municipal government — the Colleen Haag Public Service Award, named after the town’s clerk of more than 35 years. This year, housing committee chair and food shelf volunteer Pam Brangan was the eighth recipient of the award announced at Town Meeting Day. Her husband, Jim Brangan, was the recipient in 2017. Throughout the last few months, residents were asked to nominate a resident who has “exemplified the spirit of public service, who has shared his or her time, talent and energy for the betterment of our community and who inspires purpose, who drives lasting solutions, someone who makes a difference.” Among Brangan, others who See AWARD on page 2
PHOTO BY AL FREY
The Champlain Valley Union High School championship girls’ basketball team after its 38-33 win over St. Johnsbury. See story, page 10.
Shelburne students compete in Jr. Chef event LIBERTY DARR STAFF WRITER
The kitchen at the Inn at Shelburne Farms over the past several months has been home to the culinary genius of four Shelburne Community School students as they prepared for their biggest competition of the year: Jr. Iron
Chef Vermont. Michael Lewis, Olen Purcell, John Rodgers and Thomas Schramm have worked since January under the leadership of executive chef John Patterson and chef de cuisine Michael Merrifield to perfect their signature dish, “Perogi Wan Kenobi,” a caramelized onion pierogi with potato and
Shelburne Farms cheddar, topped with a tart cherry and parsley chimichurri. Jr. Iron Chef VT is a statewide culinary competition challenging teams of middle and high school students to engage in improving their own health and the health of their community by creating dishes comprised of locally grown,
nutritious ingredients. The annual event invites teams of three to five students from all over the state to cook up an original recipe in under 90 minutes. Every dish is judged by a panel of food professionals and advocates, See CHEF on page 12
EL CORTIJO TAQUERIA
FARM TO TABLE DINING & EVENTS
PASCOLO RISTORANTE
BURLINGTON, VERMONT
GUILD TAVERN
FARMHOUSETG.COM
FARMHOUSE TAP & GRILL