The Morse Farm Ski Touring Center (1168 County Road, 80, adults $12, youth $8, under 6 free) would bring more customers to the stand to buy the syrup Morse produces from his trees as well as a host of other Vermont products: chocolates, sweatshirts, mugs, and his in-demand “maple creemees.” Vermont’s state house welcomes visitors, who stop by to see its historic paintings and furnishings. Burr, worried about financial risk and workload, demurred.īut 10 years ago, some adjoining neighbors, cross-country enthusiasts, had what turned out to be a good idea: Form a limited-liability company conjoin their properties, some 300 acres altogether and open a ski center. Ever eager to tap new revenue streams, Harry had thought a cross-country skiing center might be a profitable offshoot. His father had opened the popular tourist spot back in the 1960s. Morse, 64, is owner of Morse Farm Maple Sugarworks, a combination farm stand, gift shop, and sugarhouse, which he ran for nearly 20 years with his dad before inheriting it.
“My dad finally had his way, but it was posthumously,” says Burr Morse with a smile. They ski through maple groves, under hemlocks, along ridges with mountain views and across pasture once trod by Holsteins. It’s Saturday afternoon, sunny, and dozens of them are spread out on 25 kilometers of professionally designed and groomed trails, recently freshened by new snowfall. The second season airs this fall, date to be determined.Harry Morse hated milking cows, and for that Nordic skiers can be grateful. None of the ex-convicts are guilty of murder, rape, or child abuse, she added.Īccording to the couple, 11 of the 12 contestants from Season 1 have achieved a better quality of life: seven remain working at restaurants, three have started families, and a few have taken up construction. He knows that if he keeps on doing drugs he's going to die," Zorich said. "He's a wonderful young man, and he realizes that this is his last chance. He's lived on his own since the age of 14, Zorich said, and had such a severe drug addiction that he was briefly pronounced dead in 2009 during a heroin overdose. "It has to mean a lot to you to get up at 6 o'clock and go home at 12, 12:30 every morning."
"He's trying to put his life together," Zorich said. He spends two hours commuting to and from his halfway house each day, and works up to 16-hour shifts in the kitchen hoping to earn a clean slate. Zorich manages the restaurant with Thuet as head chef, but the real stories belong to the staff.īrent, a reformed drug addict, has been clean for five months. Last month they set up shop at Delilah's (1789 Comox Street), temporarily renamed Delilah's Conviction. "He managed to get clean through a lot of support systems," she said.
#Clean slate eatery series
They're taking part in Conviction Kitchen Season 2, a follow-up to the Toronto-based TV series that documented a dozen ex-convicts trying to get straight in the service industry.Ĭo-creator Biana Zorich says the project was inspired by her husband, renowned Canadian chef Marc Thuet, and the 20 years he spent battling a severe drug addiction. A popular restaurant in Vancouver's West End is putting second chances on the menu for a group of 12 ex-convicts, who will be cooking food and serving meals for the next several weeks.
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