Woodstock pg 1 1-24-13
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Woodstock
once again
searching for
football coach
By Ron P. Coderre
The Woodstock Academy football coaching “merry-go-round” continues to spin without any of its coaches seemingly able to grab the “brass ring” of success.
The latest in the soap opera scenario occurred Jan. 17 when football head coach Jesse Pimental tendered his resignation from the position after only one season at the helm. Under Pimental’s brief watch, the Centaurs were 0-10 with the majority of the losses being of the lopsided version.
According to reports, Pimental cited personal reasons for his departure.
The Academy re-instituted its football program in 2007 following an absence of a gridiron program of approximately 100 years. During its first season in existence it operated as a junior varsity program before moving up to play on the varsity level the next season. In its first varsity season under head coach Jemal Davis the team posted a 4-7 record playing in the Eastern Connecticut Conference Small Division.
Following Davis’ quick exit from Woodstock to take the head coaching position at his alma mater, Norwich Free Academy, former longtime Killingly High School coach Gary Brine took over the reins of the young program.
Under Brine, the Centaurs playing in the ECC Large Division, posted a four-year mark of 10-31. Despite that losing record Brine appeared to be the correct choice for the job because his teams were playing competitive football and there appeared to be a plan in place for improving the program. His quick departure is rumored to have been because of differences within the organization on the direction things were going with the gridiron fortunes.
It appears that Pimental realized early on the job of coaching Woodstock football was more than what he originally assumed. Since playing varsity football the Centaurs have posted a 12-58 record. According to reports, this year’s team finished the season with 42 players on the roster. Initially, when the program started in 2008 more than 100 players reported to the field. The numbers have been decreasing every year.
Woodstock Academy recently petitioned the ECC to allow the program to drop down to the Small Division for the next two seasons. The school, which boasts more than 1000 students, will compete against schools with much smaller enrollments. The move is explained as an opportunity to rebuild the program.
Despite the fact that the WPTP Youth Football League stands for Woodstock, Pomfret, Thompson, Putnam the feeder system of kids going to the Academy hasn’t turned things around. A recent effort, headed primarily by Woodstock people, Quiet Corner Football notes that more than 100 youngsters have attended its youth football clinics. It’s possible this could have a positive effect but the results of such clinics may be years down the road.
Meanwhile, Woodstock Academy and recently appointed Athletic Director Aaron Patterson are in search of a new head coach to take over a program that is attempting to develop an identity and eventually grab the “brass ring.”
Glimmering pg 1 1-24-13
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Glimmering Winter
Branches are reflected in the brook water in Woodstock. Linda Lemmon photo.
Last pg 1 1-24-13
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The Last Green Valley, Inc. (TLGV) will be hosting a full-day of free workshops for municipal officials. The workshops are part of TLGV’s Sustainable Communities Program and will focus on the basic roles, responsibilities, and tools that municipal volunteers need to succeed in their positions. Since most communities rely heavily on volunteer commissions, committees and boards, with frequent turnover in membership, these workshops have perennial importance.
Legal Requirements in Land Use Decision-Making, Roles and Responsibilities of Land Use Commissions, and Map Reading and Low Impact Development will be presented in series on from 8:30 a.m. to 3 p.m. Feb. 9 at the Northeastern Connecticut Council of Governments, 125 Putnam Pike, Dayville. Snow date: Feb. 16. Space is limited and registration is required, on a first-come, first-served basis. A light breakfast and lunch will be provided.
The workshops will be taught by faculty from UConn’s Land Use Academy. “TLGV is pleased to partner with the Land Use Academy to bring free, high-quality workshops to municipal volunteers, particularly new land use board members,” said Charlene Cutler, TLGV executive director. “Sound land use decisions at the municipal level are critical to The Last Green Valley’s future.”
Vision 2020, the management plan for the National Heritage Corridor, emphasizes strategies for educating communities about land use planning, design, and controls such as creative zoning techniques that promote sustainable development compatible with the region’s natural and cultural resources.
The workshop series is free but pre-registration is required. Participants may register online at http://clear.uconn.edu/lua/basic/schedule.htm or by contacting Lois Bruinooge at 860 774-3300 or This email address is being protected from spambots. You need JavaScript enabled to view it..
Cuisine - Cabbage pg 2 1-24-13
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Greetings. Winter meals can sometimes seem to lack color. There is plenty of white (potatoes, pasta, and rice), and plenty of orange (carrots, squash, sweet potatoes), but not so much pink, red or purple (fresh summer berries, tomatoes, and peppers). One very colorful, but often overlooked, vegetable is red cabbage. It is quite familiar in cole slaw, but not much else. Try this warm version of red cabbage – it pairs well with just about any meat or chicken entrée.
Sweet and Sour Red Cabbage
4 slices thick-cut bacon, diced
½ cup chopped onion
2 medium apples, peeled and cored, shredded or finely chopped
6 cups shredded red cabbage (from about a 2-pound head)
6 tablespoons apple cider vinegar ~ 6 tablespoons brown sugar
½ teaspoon ground allspice ~ ½ teaspoon salt
¼ teaspoon ground black pepper
In a 3 – 4 quart heavy-bottomed Dutch oven, cook bacon over medium
heat for a few minutes.
Before bacon begins to brown, stir in onions, and continue to cook for
another few minutes, until onions soften and become translucent.
Do not allow onions to brown.
Lower heat to medium-low and stir in apples and cabbage. Continue
to cook for about 10 minutes, until the cabbage wilts, stirring
occasionally.
Reduce heat to low, and stir in vinegar, sugar, allspice, salt, and
pepper.
Cover, and continue to simmer for about 20 minutes.
When done, if there is too much liquid, uncover and raise heat
slightly, continuing to cook for a few more minutes to evaporate some
of the liquid.