Vermont State Parks

Nothing hits the spot more than a warm bowl of chili on these chilly days. One of the most popular events here at the Department of Forests, Parks, and Recreation is the annual Chili Cook-Off. Five submissions to the Cook-Off made for tough competition; however, one recipe stood out as being worthy of winning 1st prize. Paul Frederick, Wood Utilization Forester, won by popular vote and willingly is sharing his coveted dish. **Winning Recipe** Moose Sausage Chili 1.5 lbs Moose Breakfast Sausage (venison sausage or a combination of lean ground beef and McKenzie Bag Sausage works too) 2 cans kidney beans 2 cans tomatoes (16 oz cans), drained 2 cups spaghetti sauce (use your favorite) 2 medium onions, chopped 2 cloves garlic, peeled and chopped 2 green peppers, chopped 1 Tsp salt 1 Tsp black pepper 1 Tsp cumin seed 2 Tbsp chili powder Franks Hot Sauce (to taste) Note: Any left-over vegetables you find in the fridge such as green beans, peas or broccoli all are good to use too. Directions: ...

Frank Spaulding is the Projects Coordinator for Vermont State Parks . He oversees construction projects and is the go-to guy for stuff like wastewater systems, toilet building design, contract and bidding administration and ordering the parks' vehicles. He also takes the lead on hazard identification, aesthetic standards and has a lot to do with the captial budget. Perhaps not the most glamorous work, but vital to the safety and enjoyment of all state park visitors. Recently, our Commissioner, Jason Gibbs, put out a call to FPR (Forests, Parks & Recreation) staff soliciting ideas for funny radio ads for the parks. Frank is a funny guy (funny ha ha) and all three of his ideas were selected and produced into radio ads that will run this summer. Chuck Woessner is the Parks Regional Manager for the northwestern part of the state. He oversees operations for Grand Isle , Lake Carmi , Burton Island and Underhill state parks, just to name a few. Chuck's hidden talents include a s...