2008 Holiday Gift Guide

YANKEE SHOPPER

BERKSHIRE PENNY SAVER

TRISTATE PENNYSAVER NEWS

VERMONT NEWS GUIDE

HolidayGift2008

GUIDE

• HOLIDAY DINING GUIDE

• LETTERS TO SANTA

• GREAT GIFT IDEAS

• HOLIDAY RECIPES

• AND MORE!

HolidayGiftHolidayGift& Dining

LIFE HAS ITS MOMENTS...

Crown JewelersAllendale Shopping Center

Pittsfield, MA • 413-442-9073Monday - Wednesday 10am-5:30pm • Thursday 10am-7pm

Friday 10am-5:30pm • Saturday 9am-4pm

UNFORGETTABLE MOMENTSPANDORATM

Inside:

• Great Holiday Recipes

• Letters to Santa

• Holiday Savings

• Coupons

•How to Shop Online Safely

• How to Go Green for the Holidays

• Chocolate - An American Tradition

��

��

��

��

��

��

��

��

��

��

��

��

A Hersam Acorn Newspapers Publication

Mary Garcia, cover designMelissa Miller, page design

Berkshire Penny Saver154 West Park Street, Lee, MA 01238

413-243-2341

Yankee Shopper20 Cleveland Road, Dalton, MA 01226

413-684-1373

TriState Pennysaver News109 South Street, Bennington, VT 05201

802-447-3381

Vermont News Guide99 Bonnet Street, Manchester, VT 05254

802-362-3535

Renee Tassone, General Manager

4 Holiday Gift Guide November 2008

November 2008 Holiday Gift Guide 5

Letters to Santa

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

For a Wide Selection of Oils, Acrylics,Watercolors by Famous Name Brands...

And for all your artistic needs.��

��

��

��

��

��

��

��

��

Jennifer Morgan-HallOwner/Stylist

Lisa PierceOwner/Stylist

186 North StreetBennington, VT 05201

Gift Certifi cates802-447-8711


Letters to Santa

��

Pets, Hobbies, Music, Games, Toys & Fun For All Ages!

Earn 1 Holiday Buck for every $20 you spendfrom 11/28 - 12/24 (see store for details!)

198 North Street, Bennington, VT 05201Open Tuesday - Sunday ~ 802-442-6252

��

��

��

��

��

��

��

��

��

��

��

��

Healthy LivingHealthy LivingSolutionsSolutions

HOLIDAY �GIFT � IDEASTHAT �WILL �TRULYLAST �A �LIFETIME!

383 North Street, Pittsfield, MA 0120119 Hoosac Street, Adams, MA 01220

[email protected]��

383 North Street, Pittsfield, MA 01201aerusonline.com

(413)442-1544 • (413)743-0985 • (802)442-9560

��

��

THANK YOU TO ALL OUR CUSTOMERS &SEASONS �GREETINGS �TO �ALL.

HOLIDAY GIFT IDEAS THAT WILL TRULY LAST A LIFETIME!

DON’T YOU DESERVE THE BEST?��

��

��

��

383 North Street, Pittsfield, MA 01201383 North Street, Pittsfield, MA 01201

DON’T YOU DESERVE THE BEST?


Letters to Santa


��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��


Holiday Recipe Shareenjoy these recipes generously shared by our readers!

Drink Mix Modeling Dough

1 cup fl our½ cup salt3 Tbsp. oil1 small package unsweetened powdered drink mix (2 quart size)1 cup boiling water

Mix fl our, salt, oil and drink mix. Add boiling water. Stir together, then knead the mixture until it forms a soft dough.

Submitted by Janet S. Harsha, Middle Falls, NY

Yuletide Ornaments

2 cups cinnamon2 Tbsp. ground cloves2 Tbsp. nutmeg1-½ cups applesauce4 Tbsp. white glueRibbon or string

1. Combine all ingredients in a bowl2. Mix together. Let sit for 30 minutes. 3. Roll dough on board dusted with cinnamon to about

1/4” thick.4. Cut shapes with cookie cutters. Place on waxed paper

lined cookie sheet. Poke holes for hanging with straw.5. Dry in oven at 150° for 1-2 hours, or air dry for a few

days. If air-drying, turn ornaments a couple times daily.

6. When dry, thread ribbon or string through hole. Yields 20 ornaments, depending on size. Th ese are NOT edible.

Submitted by Janet S. Harsha, Middle Falls, NY

Strawberry Bread

3 cups fl our1 tsp. salt2 cups sugar4 eggs, well beaten1-¼ cups cooking oil1 tsp. baking soda3 tsp. cinnamon2 10 oz. packages frozen strawberries1-¼ cups chopped nuts

Sift dry ingredients together. Mix in remaining ingredients and stir carefully just enough to mix well. Pour into three small greased loaf pans. Bake at 350° for 30-40 minutes. Cool minutes, then remove from pans.

Submitted by Delores Mullen, Cambridge, NY



Banana Bread

2 cups sugar1 cup shortening3 ½ cups fl our4 eggs1 tsp. salt2 tsp. baking powder2 tsp. baking soda2 cups mashed bananas1 cup sour cream2 tsp. vanilla2 tsp. lemon juice1 cup chopped nuts

Cream sugar and shortening, add eggs. Mix in fl our, salt, baking soda, baking powder. Add mashed bananas, sour cream, vanilla, lemon juice and chopped nuts. Bake in greased and fl oured pan at 350° for about 45 minutes. Makes 2 large loaves or 3 small loaves.


Molasses Popcorn Balls

1 cup sugar2 cups molasses1 Tbsp. butter1 Tbsp. vinegar

Boil without stirring until it spins a thread, and then pour over popcorn, forming it into balls. Remove all unpopped kernels. Grease hands to prevent sticking.


��

��

��

��

��

��

��

��

��

��

��

��

��

��

Lil’Britain

Fish

&ChipSHOP

F r e s hS e a f o o d , M

e a t P i e s , S a u s a g eR o l l s ,

B r i t i s hC h o c o l a t e , S o d a a n d

Mo r e …

1 1 6No r t h

StreetBennington,VT

05201

Tak e - O

u t o r E a t - I nS e r v i n g L u n c h

a ndDinner

11:30amto

8:00pmTuesdaythru

Saturday(ClosedSunday &

Mo n d a y )

8 0 2 . 4 4 2 . 2 4 4 7

Lil’ BritainFish & Chip SHOP

Fresh Seafood, Meat Pies, Sausage Rolls,��

��


Champagne Punch

Combine two 12 oz. cans pineapple juice, one 6 oz. can frozen orange juice concentrate (thawed), one 6 oz. can frozen lemonade concentrate (thawed) and 4 cups water. Chill thoroughly. Just before serving, transfer mixture to punch bowl. Carefully pour two 4/5 quart bottles of chilled champagne down side of bowl. Stir gently. Trim and garnish with orange slices. Makes 40 4 oz. servings.


Bread Pudding

1 quart milk2 Tbsp. butter2 cups stale bread crumbs3 eggs½ cup raisins½ tsp. salt½ cup sugar1 tsp. vanilla1/8 tsp. nutmeg½ tsp. cinnamon

Blend heated milk, butter, beaten eggs, sugar, salt, an vanilla together. Add with raisins to bread crumbs. Mix well. Pour into buttered baking dish. Sprinkle with nutmeg or cinnamon. Place dish in pan of hot water and bake in moderate oven 350° for 1 hour or until knife inserted comes out clean. Serve with vinegar sauce.


Vinegar Sauce

1 cup brown sugar1 cup water1 Tbsp. butter½ tsp. salt1 Tbsp. vinegar1 Tbsp. fl our

Boil together enough to cook fl our and thicken.



��

��

��

��

��

��


Penuche

3 cups brown sugar1 cup milk2 Tbsp. butter1 tsp. vanilla¼ tsp. salt1 cup chopped nuts

Cook sugar, milk and salt in saucepan until soft ball is formed when tested in cold water or 234°F. Remove from heat, add butter and vanilla. Cool without stirring to lukewarm. Beat until creamy, and add nuts. Pour into buttered pan. Let cool and cut into squares.



��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��



Boiled Cookies

2 cups sugar½ cup milk½ cup butter or margarine. 3 Tbsp. cocoa3 cups oatmeal1 tsp. vanilla½ cup nuts½ cup peanut butter.

In saucepan, bring sugar, milk, butter and cocoa to boil. Boil 1-1/2 to 2 minutes. Remove from heat. Beat. Add oatmeal, vanilla, nuts, and peanut butter. Drop on waxed paper by teaspoonful.


��

��

��

��

��

��

��

��


No Bake Date Balls

¼ lb. butter or margarine1 well beaten egg1 cup white sugar1 8oz. package dates2 cups toasted rice cereal½ cup chopped nuts

Cook butter, egg, sugar and chopped dates over medium heat for 7 minutes until mixture is well blended. Add toasted rice cereal and chopped nuts. Roll in powdered sugar or coconut if desired. Yields 2 dozen.



��

��

��

��

��

��

��

��

��

��

��

��

��

��



Lemon Delite Shell1 cup plus 2 Tbsp. fl our1 stick butter, melted½ cup chopped nuts

Mix together and press into 9x13 pan, lightly greased and fl oured. Bake at 350° for 15-20 minutes or until light brown. Cool.

Filling8oz. cream cheese (room temperature)1 cup confectioner’s sugar1 large size tub of whipped topping2 pkgs instant lemon pudding3 cups milkChopped nuts

Mix cream cheese and confectioner’s sugar, then add ½ of the whipped topping. Pour into shell. Beat pudding and milk until thick. Spread on top of cream cheese mixture, then top with remaining ½ of the whipped topping and chopped nuts.


��

��

��

��

��

��

��

��

�� (413) 997-4444��

The Colonial Theatrea Pittsfield Resurrectionby Nicholas Whitman

This beautifully presented photographic retrospective on the rebirth of The Colonial Theatre makes a great gift for the holidays. Stop by to pick up your signed copy today.


Th umbprint Cookies

1 cup butter or margarine¼ cup sugar1 tsp. almond extract2 cups fl our½ teaspoon salt1 cup fi nely chopped nuts1 jar preserves or jam (any fl avor)Combine butter and sugar, beat until light and fl uff y. Blend in almond extract. Add fl our and salt, mix well. Shape level tablespoons of dough into balls. Roll in nuts. Place on ungreased cookie sheets. Flatten slightly. Indent centers, fi ll with preserves or jam. Bake at 450° for 10-12 minutes or until lightly brown. Makes 2 ½ dozen.


Snowballs

¼ cup shortening1 cup sugar1 tsp. lemon extract1 2/3 cups cake fl our1 ½ tsp. baking powder¼ tsp. salt½ cup milk2 egg whites.

Cream shortening, sugar and fl avoring together in a medium sized bowl. Mix and sift the dry ingredients and add alternately with the milk to the sugar mixture. Fold in the egg whites, whipped stiff . Transfer to small oiled muffi n pans. Bake at 375° about 20 minutes. When cool, cover completely with white icing and roll while still soft in coconut.

Submitted by Melanie S. Burnell, Pittsfi eld, MA


��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��



Evergreen Pie

1 9 inch graham cracker crust, baked and cooled1 8 oz. pkg. cream cheese, soft ened. 1 14 oz. can sweetened condensed milk1 6 oz. can frozen limeade concentrate, thawed1/3 cup light rumgreen food coloring1 4-1/2 oz. container frozen whipped topping, thawed

In a medium bowl, beat cream cheese until light and fl uff y. Add sweetened condensed milk and limeade, beating smooth. Add rum and food coloring. Fold in whipped topping. Pour into cooled pie shell and refrigerate 6 to 8 hours. Serves 7.


Harvest Cake

¾ cup butter, soft ened1 ½ cups light brown sugar, fi rmly packed3 eggs3 cups fl our1 Tbsp. baking powder2 tsp. baking soda1 ½ tsp. salt½ tsp. ground allspice½ tsp. ground nutmeg½ teaspoon ground cinnamon1 cup apple cider¾ cup milk1 can French vanilla frosting

In a large bowl, cream together butter and sugar. Beat in eggs, one at a time. Stir dry ingredients together in a medium bowl. In a small bowl combine apple cider and milk. Th oroughly blend fl our mixture into creamed mixture

continued on page 18

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��


alternately with the cider mixture, beginning and ending with fl our. Pour batter into a greased and fl oured 13x9 cake pan. Bake in preheated oven at 350° for 25 to 30 minutes. Cool completely. Frost.


Christmas Cookies

½ cup butter1 cup sugar1 egg½ tsp. grated lemon rind½ tsp. grated orange rind2 ½ cups fl our1 tsp. baking powder1 tsp. cinnamon½ tsp. nutmeg½ tsp. salt

In a large bowl, cream the butter and sugar. Add the egg and continue beating. Add the grated rinds. Combine all dry ingredients and sift . Add dry ingredients to creamed mix. For best results, let this remain overnight in the refrigerator. Roll out as thinly as possible. Cut into shapes and bake in a 350° oven for 18 minutes.


Holiday Recipe Sharecontinued from page 17

enjoy these recipes generously shared by our readers!

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��


Lollipops

2 cups granulated sugar1 cup light corn syrup½ tsp. red or green food coloring1 ½ tsp. peppermint extract

In a medium saucepan, combine sugar, cornsyrup and ½ cup water. Cook over medium heat without stirring until candy thermometer registers 300°F, or until small amount of mixture forms hard, brittle threads when dropped into cold water. Remove from heat. Cool mixture slightly. Add food coloring and extract, blending well. Place 24 small wooden skewers 4 inches apart on lightly oiled cookie sheets. Drop candy mixture from tip of tablespoon over skewers to form 2-3 inch circles. (If syrup hardens before all the lollipops are made, return to pan to low heat long enough to melt syrup.) When lollipops have hardened, place on waxed paper to cool completely. Store in cool, dry place, not in refrigerator. Makes 24 lollipops.


Jingle Bars

1 medium can one pie pumpkin½ cup margarine, soft ened½ cup granulated sugar½ cup light brown sugar¼ tsp. ginger¼ tsp. nutmeg¼ tsp. cinnamon2 ¼ cups fl our¼ tsp. salt1 cup light eggnog1 large container fat free frozen whipped topping (thawed)½ tsp. eggnoga few drops vanilla extract

In a large bowl, combine by creaming the margarine with the pumpkin and sugars until fl uff y. Blend in the eggnog, nutmeg, ginger and cinnamon. Add fl our and salt. Mix well. Spread in a greased 13x9 pan. Bake at 350° for 20 minutes. Cool completely. Frosting: In a medium bowl, mix half the container of thawed whipped topping with the ½ tsp. eggnog, and then add a few drops of vanilla. Mix well. Frost cooled bars.



��

��

��

��

��

��

��

��

��

��

��

��

� ��

��

��

��


(ARA) - You’ve probably heard the saying, “As American as baseball, mom and apple pie.” Well, the original author of that famous phrase left something out. Chocolate is all-American too. So as you celebrate Thanksgiving over a meal with friends and family this year, take a moment to consider how chocolate has helped to shape the American experience for more than three centuries.

People tend to associate chocolate with European culture, yet the confection’s roots are actually a whole lot deeper in the Americas. The trees that grow the cacao beans, ultimately made into chocolate, actu-ally originated in the tropical regions of the Americas. Chocolate didn’t find its way to Europe until Christopher Columbus brought the cacao bean back to Spain from his “New World” adventure. So, to eat and drink

chocolate is to share a common connection throughout American his-tory from before the Revolutionary War into the 21st century.

Here are some other interesting facts about chocolate in the Americas:

* Chocolate was a military ration during the American Revolutionary War.

* In 1768, John Hancock, protesting Britain’s decision to tax the colo-nies without representation in Parliament, organized a boycott of tea from China sold by the British East India Company. As it was unpatri-otic to drink tea, colonists breakfasted on coffee and chocolate instead.

* George and Martha Washington, Thomas Jefferson and Benjamin Franklin all drank chocolate.

* Chocolate was drunk for its purported medicinal ben-efits during the Lewis and Clark Expedition and on the Overland Trails by California Gold Rush miners.

* Amelia Earhart had a cup of chocolate during her record-set-ting flight over the Pacific from Hawaii to the U.S. mainland on Jan. 11, 1935.

Even though it seems as if chocolate is ubiquitous, we do not yet know all of the facts sur-rounding the origins of this tasty treat. Mars, Incorporated, maker of some of the world’s favorite brands such as Dove Chocolate, M&M’s and Snickers, is leading the effort to identify and weave these threads into the true histo-ry of chocolate in the Americas. This effort has unearthed evi-dence of chocolate 60 years prior to all previous accounts and will be presented in a book that will be published in January 2009 called, Chocolate: History, Culture, and Heritage, authored by a team of scientists and histo-

Chocolate - a True American Tradition


��

��

��

��

��

��

4532 MAIN STREET (ROUTE 7A)NEAR THE TRAFFIC CIRCLE

MANCHESTER, VT802-362-1780

www.IndulgenceFA.com

Offering beautiful gift items, personalaccessories and unique home decorJewelry, shawls, scarves, handbags, mirrors,

fragrance lamps, candles, trays, lamps

M A R Y F R A N C E S, M I C H A E L M I C H A U D,M I C H A L G O L A N, S Y D N E Y L O V E

LEAVE IT TO US! We maintain "wish lists" and offer layaway, gift wrapping and shipping services.

FINE ACCESSORIES & HOME DECOR

��

��

��

��

��

��


rians. The book delves into the culinary, cultural, economic and social implications of chocolate from the Colonial era through the early 20th century.

“This book is a beginning,” says Howard-Yana Shapiro, Mars global director, plant science and external research. “Mars is a leader in cocoa science and has been making high-quality chocolate products for more

than 100 years. Our intention is to uncover the mysteries and interest-ing stories surrounding the origins of chocolate.”

But you won’t necessarily have to pick up a copy of the book to learn more about the history of chocolate in America. Just log on to www.AmericanHeritageChocolate.com and go back in time to experience chocolate the way our ancestors did. The site features information about the history of chocolate and the role it played in the lives of early Americans, as well as recipes for chocolate desserts made the old-fash-ioned way.

Chocolate making is an art as well as a science. The modern chocolate making process is finely calibrated to consistently produce a smooth texture. In Colonial America, chocolate was either ground by hand or with stone mills. Sometimes chocolate makers, or “chocolate millers” as they were called, were diversified and also made ginger, mustard and pepper in their mills. As a result, early American chocolate often carried hints of these flavors.

Want to experience some “authentic Americana” for yourself? Try sampling American Heritage Chocolate (www.AmericanHeritageChocolate.com), which Mars manufactures. This chocolate is sold exclusively through and at the following historical sites: Colonial Williamsburg, Historic Deerfield, the Fortress of Louisbourg in Canada, Monticello, Mount Vernon, the Smithsonian and Fort Ticonderoga.

Here’s a recipe for chocolate ice cream with an old-world flair: Ingredients:

1 5-oz. American Heritage Chocolate Bar1 package of American Heritage Chocolate Spice Drink1 quart of whole milk6 large eggs1 vanilla bean or 1 tsp. of vanilla extract1/2 cup sugar

Chocolate - a True American Traditioncontinued from page 20


��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

B��

��

��


Directions:Grate the chocolate bar into a bowl. Add the entire contents of the

spice drink package, and set aside. Separate the egg yolks from the whites. Whisk the egg yolks until smooth. Save the whites for another recipe.

Split the vanilla bean in half down the entire length of the pod and scrape out the seeds from both halves. Put the seeds and scraped pods into the milk. Pour all the milk and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted.

Take a quarter of a cup of the hot mixture and slowly add to the egg yolks, stirring constantly with a whisk, to prevent scrambling. Stir the warmed egg yolk mixture into the saucepan and bring all the ingredi-ents to a boil for about a minute or until slightly thickened. Strain the hot custard through a sieve into another bowl. Set aside and allow the mixture to cool to room temperature.

Cover and refrigerate the mixture for 4 hours or overnight. Freeze the cooled chocolate mixture in an ice cream freezer according to the manufacturer’s directions

You may also want to try an old-world recipe for a chocolate tart:

Ingredients:1 Tbsp. rice flour3 Tbsp. white sugar or to taste5 medium egg yolks or 4 large eggs1 Tbsp. whole milk1 pint heavy cream1 5-oz. American Heritage Chocolate Bar1 prepared frozen 9-inch pie shellPinch of salt

Directions:Grate the chocolate into a bowl and set aside.Combine salt, egg yolks, rice flour and milk in a separate bowl and set

aside. Pour all the cream and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted.

Take a quarter of a cup of the hot mixture and slowly add to the egg yolk and rice flour mixture, stirring constantly with a whisk, to prevent scrambling.

Stir the warmed egg yolk mixture into the sauce pan and bring all the ingredients to a boil for about a minute. Set aside and allow it to cool to room temperature. While the mixture is cooling, preheat the oven to 350 degrees.

Pour the chocolate mixture into the frozen pie shell, set it upon a cookie sheet to prevent spillage and bake for 40 to 45 minutes, until set. Remove from oven and let it cool to room temperature. Refrigerate for 3 to 4 hours or overnight.

For more recipe ideas, log on to www.AmericanHeritageChocolate.com.

Courtesy of ARAcontent

Chocolate - a True American Traditioncontinued from page 21

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��


(ARA) - There’s no question that these days we are all more focused on green - both in terms of the environment and our pocketbooks. However, the holidays can often be a challenge for both with the abun-dance of parties, shopping and overall excess that accompanies this time of year. It is estimated that between Thanksgiving and the New Year, an extra million tons of waste are generated nationwide each week. According to the California Integrated Waste Management Board, 38,000 miles of ribbon alone is thrown out each year -- enough to tie a bow around the Earth!

Rather than waiting for the New Year to get your green efforts back on track, try following these tips and ideas to live, give and save green this holiday season.

Go with the Glow The holidays wouldn’t be the same without the bright, twinkly glow

that comes with strings of lights adorning rooftops, eaves and trees. But beautiful holiday lights can be a real drain on your energy bill. Want an easy fix? LED lights use less than 10 percent of the electricity consumed by filament bulbs and can save you close to 95 percent on your electric-ity bill, according to www.ChristmasLightsandDecorations.com.

Home for the HolidaysSave time, money and stress -- plan to stay home for the holidays this

year. The money and gas you will save adds up. In fact, www.use-less-stuff.com reports that if every American family reduced holiday gas consumption by just one gallon -- about 20 miles -- we would reduce greenhouse gas emissions by one million tons. So sit back, relax and enjoy the holidays -- at home.

That’s a Wrap Most mass-produced wrapping paper you find in stores is not

recyclable and ends up in landfills. Instead, here’s a great chance to get creative. Wrap presents with old maps, the comics section of a newspa-per, or children’s artwork. According to the Sierra Club, if every family wrapped just three gifts this way, it would save enough paper to cover 45,000 football fields.

Go Green, Give Green, Save Green for the

Holidays


Maple Syrup Vermont Cheeses Jams and Jellies And much more...

Quality, Service and Selection Since 1840

6 Miles North on RT 30 from Manchester Ctr. In Dorset 802-867-5353 M-F 7:30-6 Sat 7:30-5 Sun 9-4

Newly Renovated — Deli Now Open!

Christmas Trees and Wreaths

*HATS* *GLOVES* *SOCKS*

*WOOL APPAREL* *FLANNEL SHIRTS

& PANTS*

WINTER FOOTWEAR Keeping your feet warm & Dry

��

��

��

��

��


The Gift of GivingPlanning to upgrade your electronics this holiday? Have toys and

clothes that you and your family no longer use? Donate unwanted items to a local charity. In addition to ridding yourself of unwanted clutter and keeping extra waste out of landfills - you have the opportunity to make someone else’s holiday bright. Tighter budgets are sure to impact holiday spending this year and local thrift stores offer gently used goods at great prices. And, your donation is tax deductable, which means more green for you in the coming year.

Give Green, Save GreenEco-friendly gifts are sure to be a hit this holiday season. Take, for

example, the Sodastream home soda maker. Between Thanksgiving and New Year’s Day, the average family of four will go through 200 soda bottles and cans -- most of which end up in our landfills. The Sodastream system creates fresh sparkling water and over 20 flavors of sodapop in seconds -- at a fraction of the price of store-bought soft drinks -- all while eliminating the need for individual bottles and cans. An added bonus? A home soda maker is a great family gift that cuts down on numerous individual gifts - as well as all of the extra wrapping that comes with it. To learn more, visit www.sodastreamusa.com.

So whether you are already a green guru or just joining the move-ment, these simple steps make it easy to bring a little more green -- to the Earth and your wallet -- this holiday season.


Go Green, Give Green, Save Green for the Holidays

continued from page 23

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��


(ARA) - Using the Internet for holiday shopping offers many advan-tages -- the convenience of avoiding crowds, the ability to browse mul-tiple online retailers and compare products from the comfort of your home, not to mention considerable cost-savings on gas (those trips back and forth to the store can really add up at the pump).

To make online shopping even easier, retailers often reach out directly to consumers through ads and promotions sent to e-mail inboxes. But beware. While many of these ads often contain links which will take you directly to the retailer’s Web site, many may not be what they seem.

E-mail scammers, or “phishers,” as they’re known, view the holiday shopping season as an opportunity to steal your money, or even worse, your identity. Last year, e-mail scammers defrauded consumers out of $3.2 billion by sending unsuspecting shoppers bogus e-mails pretend-ing to be a retailer or bank, and then stealing credit card numbers or other personal data when people click on the fake links in the e-mails.

What can you do to protect yourself? First, check to see if that e-mail from your favorite retailer is valid. One way to tell is to look for the blue ribbon envelope seal next to an e-mail message in your inbox. That indicates the e-mail is a Goodmail CertifiedEmail, which means it is authentic and that you’re safe to click on the links within it. While many retailers use CertifiedEmail to let you know their e-mails are safe, some do not. If you’re not sure the message is authentic, it’s best to manu-ally type the URL of the online retailer where you want to shop, rather than clicking on a link in an e-mail message. Another option is to call the retailer’s customer service number to confirm that the e-mail you received is really from them. Goodmail also offers more helpful tips for spotting email scams at online at www.certifiedemail.net.

Some scammers will send an e-mail that appears to be from a

legitimate business and ask you to call a phone number to update your account or access a “refund.” According to the Federal Trade Commission (FTC), because they use Voice-over Internet Protocol (VOIP)technology, the area code you call does not reflect where the scammers really are. If you need to reach an organization with which you do business, call the number on your financial statements or on the back of your credit card.

If you believe you’ve been scammed, file your complaint at ftc.gov, and then visit the FTC’s identity theft Web site at www.consumer.gov/idtheft. Victims of phishing can become victims of identity theft,

Shop Safe Online this Holiday Season


��

��

��

��

��

��

��

��

��

��

��

��

��

��

��


and while you can’t entirely control whether you will become a victim of identity theft, you can take some steps to minimize its impact. If an identity thief is opening credit accounts in your name, these new accounts are likely to show up on your credit report. You may catch an incident early if you order a free copy of your credit report periodically from any of the three major credit bureaus. See www.annualcreditre-port.com for details on ordering a free annual credit report.

Shopping online can save you time and money, and can be a great way to enjoy the holiday season -- as long as you remember to protect your personal financial information at all times.


Shop Safe Online this Holiday Season continued from page 25

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

��

Fantastic Finds in Stockbridge ��

Wine Bottle HolderTamara Baskin Menorah Olga Ganoudis Jewelry

Scott Bayless Perfume Bottle KaleidoscopesShawn Messenger Glass

Paul Counts Teapot E. Watson Jewelry BoxGlass Christmas Tree with 12 Ornaments

Hand Blown Ornaments

Golf Club

36 Main St. Just Steps From the Red Lion Inn

Hours: Mon.-Sun. 10-6 Phone: 413.298.0175

Boxology.com @��

Golfer Puzzle Box

Miniature Cats Puzzle Box

judaica

Cat Puzzle BoxInitial Puzzle Box

The OwlPuzzle Box

By Richard Rothberd

glassclay

jewelry

wood

mixed media

leatherkaleidoscopes

jewelry boxes

ornaments

MA

PL

E S

YR

UP

.

JA

MH

ON

EY . V

ER

MO

NT P

RO

DU

CT

S

Support A Local Farmer

OPEN YEAR ROUND OPEN ‘TIL CHRISTMAS

Rte. 11/30 MANCHESTER(802) 362-3083

Rte. 30 NEWFANE

(802) 365-4168

WEST BRATTLEBORO

(802) 254-9612

Year Round . Open Daily 9 - 7 . www.duttonberryfarm.com

APPLES from our own orchards

FRESH PRESSED CIDER FREE samples

VERMONT GROWN

PRODUCEfor your

holiday dinners

HANDMADE CHRISTMAS WREATHS

Come watch whilewe make them

Up to 60” Custom orders welcome

FRESH CUT CHRISTMAS TREES

All SizesHOLIDAY PLANTS

FRUIT & GIFT BASKETSHOMEMADE FUDGE

OUR OWN MAPLE SYRUP

ORDER YOUR HOLIDAY BAKED GOODS NOW!

fruit pies . breadscookies . rolls

All made from scratch!

Dutton JAMS & VERMONT HONEY

Documents

2008 Holiday Gift Guide