Your guide to the heart of Litchfield County:
Discover local stories, hidden gems, and must-know events.

By Charles Dubow

Americans love to put cheese on things. We put it on burgers, sandwiches, eggs, pizza, pasta, even vegetables. These days supermarket shelves groan under the combined weight of tons of American, Swiss, Monterey Jack, Cheddar, Brie, Mozzarella, and who knows how many dozen or so more types of cheese. But the cheese that most Americans consume is mass-produced dreck that would send the average Frenchman screaming for the hills. 

Thankfully in recent years there has been a small but steady revolution in the cheesemaking business. Artisanal dairies from California to Maine are, literally, churning out exciting and delicious cheeses that nobody would confuse with Velveeta.

As many residents of the Northwest Corner know, Litchfield County is lucky to be home to one such artisanal cheesemaker. Arethusa Farm Dairy in Bantam began making cheese in 2011 and manager Chris Casiello has been there since the beginning. “Tony and George brought me in to oversee design and construction,” he said, referring to Arethusa’s owners Tony Yurgaitis and the late George Malkemus. “And I stayed. From nothing, we now make nine different award-winning cheeses.” 

It has recently welcomed Wisconsin native Eric Schmid as its new cheesemaker. “I had never heard of Arethusa and knew nothing about Connecticut,” he says, “but now I’ve fallen in love.” Schmid adds, “You’ve got to love making cheese. It’s hot and wet and hard work.”

To appreciate just how hard, think about artisanal cheesemaking the way you might about the making of a fine wine. To begin with, cheesemakers and winemakers are essentially farmers, slaves to the elements and the vagaries of Mother Nature. Much as the winemaker must conjure grapes out of the soil, cheesemakers must source the right kind of milk. In both cases it is the terroir—the particular characteristics of an individual patch of land, the minerals it contains, how much sunshine it receives, etc ., etc.—that determines so much of the flavor. 

But they must also be scientists too. They need to be able to perform the alchemical process that transforms grapes into wine and milk into cheese, not once but every time. As Casiello puts it, “Anyone can make cheese. But not everyone can make the same cheese consistently.”

And, finally, they must also be artists because it is the spark of creativity that can mean the difference between the good and the great.

Arethusa makes great cheese. We are talking a range of really superior fromage. From a classic English-style Arethusa Blue and the nutty and savory Tapping Reeve to the gooey ripe deliciousness of Karlie’s Gratitude, a farmhouse Camembert—to name just three—these are cheeses that will satisfy any connoisseur’s taste buds. 

Today Arethusa’s cheeses are available from its own retail stores in Bantam, New Haven, and Hartford—where you can also buy its delicious ice cream and milk—as well as from its restaurants Arethusa al tavolo and Arethusa a mano, local markets and major grocery chains such as Big Y and Stop & Shop. “We love what we do,” says Casiello. “We’re just your local hometown dairy.” But one that is winning national attention.

822 Bantam Road, Bantam, arethusafarm.com, 860-361-6460

By Joseph Montebello

Courtney Maum seemed to have it all. She was 35, a successful novelist, married to a filmmaker, and the mother of a beautiful baby girl. It was all quite wonderful. Until it wasn’t. Two years later she knew something was wrong. She was plagued with insomnia, couldn’t write, or move beyond her depression.

“At 37 I didn’t know what depression looked like,” Maum recalls, “but I refused to admit that it could look like me. That I felt sadness was undeniable, but I felt no right to claim it.” 

Unable to function normally, Maum entered therapy and sought to reassess her life and try to discover what might bring her a sense of peace and joy and restore her equilibrium. While exploring her life, Maum was taken back to her childhood. She recalled her affinity and love of horses and riding, which all began with the giant carved rocking horse she had received one Chrstmas. The following year, when she turned six, Santa delivered a real pony and for the next three years riding was the center of her life. That all ended through a combination of unexpected events, including her younger brother’s illness and seizures and her parents’ divorce. Maum did not get on a horse until she was 38 years old.

Maum not only mastered the art of riding a horse again, but also took up polo. She recounts her journey from depression to rediscovering the joys of riding in The Year of the Horses: A Memoir.

While as a writer of fiction, it was a challenge to write in a different genre, she has brilliantly recounted her life before and after horses. She is now the proud owner of a 1200-pound abused race horse. While she goes to the barn five times a week many of the visits are devoted to acclimating the animal to a new life.

The Year of the Horses will resonate with anyone who is hesitant to venture beyond one’s comfort zone. Maum encourages the reader to just do it. She is about to embark on an extensive book tour, from local stops like her hometown Norfolk and Kent to Florida, Kentucky, and Tennessee. Meanwhile she is continuing to offer The Cabins, a collaborative retreat she began in 2016. It brings together artists from all disciplines to challenge and enrich each other’s work and to think outside the box. 

“A group of nine people meet for four nights and five days and each has to teach a master class of their choice, and learn problem-solving techniques. The most recent one ran in February and was a great success. I am hoping to start a west coast edition in the California desert.”

She continues to offer her services as a writing coach and hosts “Beyond the Writing of Fiction,” a conversation series that takes place at The Mount, Edith Wharton’s celebrated home in the Berkshires. 

And while Maum was skeptical that she could write a memoir at all, much less one that would resonate with people of all ages, The Year of the Horses has proved her wrong. It is a book about bravery, encouragement, and belief in oneself.

Since 2007 Maum, her husband, and daughter have made their home in bucolic Norfolk.

“I’m a Connecticut native,” says Maum and I love it—returning to my returns but on the other side of the state. There’s a great public school, a general store, a library, and a post office. We have an amazing community that is so supportive of the arts.”

By Clementina Verge

When it comes to skin rejuvenation, many assume the need for invasive treatments or extended recovery time. Not so with microchanneling, a procedure increasingly in demand based on excellent outcomes and the ability to quickly resume activities post treatment. 

Unlike microneedling, which uses a handheld roller covered in tiny needles that can tear the skin, microchanneling is a non-invasive experience that uses microneedles to tap into the dermis, stimulating the body’s natural ability to generate elastin, collagen, and other building blocks of dermatological health, explains Scott Bond, owner of Byrde + the b in Washington Depot.

The award-winning, full-service luxury salon now offers the procedure along with its impressive skincare lineup. Performed by aesthetician Danielle Occhialini, a former beauty advisor and resident artist at luxurious labels including Lancôme and Chantecaille, microchanneling is an excellent treatment for a variety of skin conditions, ranging from fine lines and wrinkles, to hyperpigmentation, rosacea, acne scars, and even hair loss. 

“Starting with three treatments done two weeks apart to see results, we really look at before and after pictures to make sure we’re getting hair growth,” Bond explains.” If someone’s follicles are completely dead, there’s not much we can do, but If they are not, the hair will grow stronger and stronger.” 

With minimal physical discomfort, most clients are able to undergo microchanneling without numbing cream or noticeable pain. Typical downtime after a treatment is only 60-90 minutes, with makeup application possible the next day. 

“Some situations may require as many as five treatments with the typical four weeks between each to allow for optimal healing,” notes Bond, explaining that following the procedure, healing is expedited with the use of a human growth-factor serum derived from bone marrow mesenchymal stem cells, which are known to promote scarless healing with minimal inflammation. “ProCell Microchanneling can last anywhere from two to ten years, depending on a client’s age and lifestyle.”

Another treatment that enhances both health and beauty is acupuncture, performed by FonLin Nyeu, a doctor of Chinese medicine.

Used for thousands of years in traditional Eastern medicine, acupuncture is not just a beauty regimen that covers appearance, but an authentic medical procedure that promotes health and skin rehabilitation from within. By stimulating sensory nerves under the skin and in the muscles, the body’s natural healing abilities promote physical and emotional well-being. Acupuncture also produces natural substances, such as pain-relieving endorphins, and helps even post-stroke patients with facial paralysis, she explains. 

Its benefits are numerous, Nyeu notes, citing brighter tone, reduced sagging, restored muscles, decreased wrinkles, increased collagen and elastin, improved lymphatic drainage, and even balanced digestion.

“Eastern or Western, the needles have outstanding ability to heal and rejuvenate skin,” Bond states.

By Pamela Brown

The food world may be abuzz about charcuterie, but Paige DeFeo has always known the simplistic beauty and satisfying flavors of this French culinary creation. “It’s an easier way to entertain and it’s an elegant way to do it. People love to gather and graze,” says Paige, owner of Bleu on Bank, a specialty gourmet shop in New Milford. “I’m an artist and I love the aesthetic side of cooking—the food, the plating.”   

Opened in March, Bleu on Bank has a dual purpose design featuring an elegant living room and retail space. “I wanted it to be nice and comfortable. In the front area I showcase beautiful housewares that customers can purchase,” says Paige, a former wardrobe stylist for TV shows, commercials, and print catalogs who taps into that creativity in all aspects of her business. The inviting space is also used for special events. Customers can browse a selection of platters, plates, cutting boards, napkins, glasses, and more, then venture into the shop to peruse ingredients ranging from high-quality cooked, smoked, and cured meats; high-end patés and caviar; and dried fruits and vegetables; to jams, jellies, honey, olives, fresh bread, and everything in between. A glass display case features at least 50 varieties of cheeses from local artisans and around the world. “I geared it toward foodies. Being a chef, I’m familiar with the entertaining aspect of food and I wanted to create a space where people could buy luxury items they normally can’t get at the grocery store. Plus I know what city folks want,” adds Paige, a graduate of the Institute of Culinary Education who has worked as a private chef for over 25 years and caterer for high-profile clients. 

Additional accoutrements include chocolate, quiches, soups, and unique items such as Harissa and preserved lemons. Customers can purchase ingredients to create their own board or order a specialty one. International platters, including Indian, Spanish, Italian, and French, are available in addition to vegan. For ease of entertaining customers can purchase house-made dips, salads, macaroni and cheese, garlic bread, and gourmet grilled cheeses and tomato soup to-go. Hors d’oeuvres are sold by the dozen.  

 “I love being a chef. It’s never felt like work. My dad always told me, ‘You’re only as good as your last job.’ I feel I’m super nice and easygoing and I always try to leave on a high note,” says Paige who was born and raised in New York City and now resides in New Milford. “Growing up in a food city, I was exposed to a lot. I came from a big Italian family so food was always at the center of life.” Paige admits New Milford is far from the city but she instantly fell in love with the town. “The people are great. I love these stores on Bank Street. A lot of them are women-owned and we’re supporting each other. I really like the vibe and I’m happy to provide customers with something nice.”  

50 Bank Street, New Milford, bleuonbank.com, 860-799-7696

By Joseph Montebello

Twelve years ago Mike Higgins opened the Litchfield Hills Wine Market. In 2014, a few miles away, Jack Baker and his brothers Peter and David started Litchfield Distillery. Together they have brought new meaning and the highest standards to the worlds of wine and spirits. Now the two resources have collaborated on a specially prepared and bottled bourbon to be sold exclusively by Higgins in his shop.

“Jack’s father was a neighbor of mine when I lived in Northfield,” explains Higgins. “So I knew the family. They started the Crystal Rock Water Company and knew everything about manufacturing and distribution. The Baker brothers made a seamless transition when they opened Litchfield Distillery. We were probably one of their first customers. We sell everything they make—their bourbons, gin, vodka, and craft cocktail cans. In the eight years since its inception it has had an amazing impact on the industry and the community.”

A small craft distillery like Baker’s can be flexible and offer special opportunities to collaborate. Higgins and his acting manager Manuela Fassbender paid a visit to the distillery and began the process of creating their special bourbon.

“Mike has supported us from day one,” says Baker, “so it was really nice to be able to collaborate and create something unique. We selected half a dozen barrels and a variety of flavor profiles and did some tastings to come up with something their client base would like.”

To qualify as a bourbon it must be made in the United States, just as scotch must come from Scotland. It has to be at least 51 percent corn-based, aged in new oak-charred barrels and distilled and bottled at specific proofs. Generally a barrel has to be at least 80 proof by federal regulation. It’s usually barreled in 120 proof range because at the higher level it can absorb additional elements out of the barrel for more flavor.

Higgins and Fassbender found that perfect combination in the last barrel they tasted.

“People who drink bourbon are looking for smokiness and hints of vanilla,” says Higgins. “Bourbon is made from American oak that is charred and scraped and aged. The distillery pays so much attention to detail and the ingredients they use are from local suppliers, making it even more special. The barrel we chose is five years old and rang all the right bells for us.”

The selected bourbon, which is available now, will be exclusive to the Litchfield shop as well Higgins’s new shop, The River Wine and Spirits, which will open in New Hartford. 

Meanwhile Litchfield Distillery is expanding in its own right. Baker recently built a 7,000 square foot addition which will enable it to move about 800 barrels that were stored in an offsite facility. He has also added a second distillation line to double production capability.

By Clementina Verge

When their lease in New York City was up last year, Kristin Hurd and Lisa Roberts Hurd set their sights on moving north, literally in search of greener pastures. Litchfield County’s pastoral beauty and welcoming communities were an instant draw.

For Lisa, who was born and raised in Hartford County, it was also a homecoming of sorts, and an easy decision to raise their 9-year-old son Grayson in her home state. 

As if moving during a pandemic is not sufficiently challenging, the couple—inspired by personal journeys that led to discovering the healing powers of clean eating—also launched a business. 

Today, the Roxbury residents are the faces behind Lisa’s 1973, a new line of locally-crafted salad dressings and sauces that easily transform meals from bland into indulgent. 

Convivial names like Groovy Zest, Disco Spice & Everything Nice, and Studio Fifty Fresh represent savory blends like hot honey lemon, cilantro jalapeno, and Thai basil that elevate everything from breakfast tacos to dinner entrees. Free of dairy and gluten, the plant-based products are “filled with functional ingredients” like organic olive oil, fresh herbs, and spices.

From playing chef in early childhood, Lisa’s mastery evolved throughout adulthood. Educated at The University of Oxford, she became a culinary archeologist, attended The French Culinary Institute (now the International Culinary Center), is a board-certified health coach, and a Stanford University instructor.  

She had studied the healing power of nutrition, but never personalized the concepts until after suffering for years from untreated autoimmune conditions such as celiac disease and fibromyalgia.

Kristin, an award-winning real estate broker with Sotheby’s in New York City, faced her own challenges. A former college athlete, she was diagnosed in her 30s with a congenital heart condition requiring open-heart surgery.

As a result, both struggled with anxiety and addiction. Pursuing a better quality of life became necessary, especially upon realizing that even seemingly healthy foods at upscale restaurants are ladened with inflammation-causing additives. The eye-opening experience revolutionized their way of eating.

“I started applying food as medicine,” Lisa explains. “The word ‘diet’ comes from the Greek word ‘dieta’ which means way of life and that’s what we began doing.”

More time at home during the recent pandemic allowed them to experiment with flavors. The results received accolades from family and friends, leading to the creation of Lisa’s 1973.

Together, they “wear every single hat,” from preparing sauces—Lisa “tinkers” in the kitchen up to 10 hours a day—to processing orders, boxing, and shipping. More than 5,000 bottles later, they gratefully acknowledge community support for their success. 

When not leading real estate teams or handling transactions in the Tri-State area, Kristin is the marketing force and designated taste tester behind Lisa’s 1973, she jokes. Their mission, however, is serious. 

Studies show that eating “real” food contributes to better mental, emotional, and physical wellbeing, Kristin explains, while processed foods are scientifically linked to physical illness and exacerbated mental health issues.

“Our commitment goes beyond great-testing and super healthy sauces,” Kristin notes. “We know we are taking on food industry giants, but every positive change makes a difference.” 

They hope the thoughtfully-sourced and prepared sauces provide convenience, peace of mind, and increased personal control over health.

Lisa’s 1973 is available online and in stores including New Morning Market in Woodbury, The Roxbury Market in Roxbury, The Smithy Market in New Preston, and Maple Bank Farm in Roxbury.

By Leigh Root

The Merryall Center, a quaint gallery off of Route 202 in New Milford, has housed many artists from various backgrounds and specialties. It opened on June 7, 1952, started by 80 families with the intention of being an “educational social community center.” As of May 21, 2022, the current exhibition is of painter Lorraine Ryan’s work.

Lorraine Ryan was born and raised in Long Island, specifically in Edgewater Camp. When asked about how she got started within the art industry, she simply said that she has been lucky to know her whole life that art is what she wants to do, and excels in; Lorraine began painting and drawing at age three, and she essentially never stopped. She attended the Parsons School of Design and was an honors graduate, and studied at the Art Students League of New York, where she met her husband, Martin Ryan. 

The Ryan’s began a business together designing decorative home products as Lorraine continued her painting journey. In the last 20 years, though, Lorraine has switched her vision from large, scenic florals and still lifes to farms and barns. The reasoning for the change, she states, is “because I think there’s so much history,” as Lorraine attempts to dedicate her 20 paintings of historical barns in Litchfield County to those that keep their community running from the fields.

Join Happening in the Hills in collaboration with KC&E Adventures for a scenic e-bike ride through Litchfield County. KC&E Adventures curates small group and private active experiences and adventures across New England and internationally. They believe in the power of authentic travel and unique, local experiences on and off the bike. Purchase tickets HERE

10am:

We will start and finish at Tapping Reeve Meadow, located just off the Litchfield Green, the site features elements of the historic landscape and includes a children’s garden, education pavilion, small orchard, a chestnut grove, a wet meadow, and stone walls.

Our first stop: 

Thorncrest Farm, located in Goshen, provides a sustainable friendly environment for their family of long lived cows, so that they can create fresh artisanal chocolates and a pure wholesome cream line milk. During your visit you can step into the beautiful stable to see the cows that are producing the delicious milk for the chocolates.

Second stop:

North Street Antique Litchfield Home tour:
This Colonial Revival house was built in 1886 as a summer home by Frederick A.P. Barnard while he was the 10th President of Columbia College (now Columbia University) in NYC. Situated on the northern end of North Street the house is part of the Litchfield Historic District which was designated a National Historic Landmark District in 1969. 

 

Third stop:

English Garden tour:

Right down the road from the Barnard House, we will tour Glenn Hillman’s garden. Designed in a classic formal English style, it unfolds into a series of rooms each distinctive yet linked by a restrained palette.

 

Final stop:

After the Garden we will celebrate our tour with a glass of prosecco and a delicious Greek lunch (provided by Greca in New Milford) served picnic style at Tapping Reeve Meadow. Finish time will be approximately 1pm.

 

Price per ticket is $100. $10 of which is being donated to Hope for Ukraine.

 

General Information:

– This ride is suitable for all levels of riders, and is meant to be leisurely and recreational 

– The ride is roughly 18 miles total

– KCE Adventure’s e-bikes are pedal assist bikes, which means you will still be pedaling the entire time. You can choose how much extra power you use. E-bikes are a fantastic way for people of all ages, fitness levels, and ability levels to enjoy the beautiful countryside in a relaxed but active capacity

– We recommend wearing comfortable clothing and sneakers

– You must know how to ride a bike to enjoy this experience 

– Bring your own filled water bottle

– We are offering both a self-guided tour and a guided tour. You can choose what you prefer at sign up