Dailey Precast LLC adds to staff
SHAFTSBURY -- Dailey Precast is pleased to announce the addition of Tim Audet, purchasing manager; Tim Breen, sales manager; and Eric Subik, project manager, to its staff.
Audet brings over 20 years experience in purchasing, process improvement and fabrication of rebar and welded embeds for precast/prestressed parking structures and bridges to the Dailey team. He is responsible for all material and equipment purchasing and oversight of our steel fabrication, welding operations and maintenance of the production plant. Audet and his wife, Lori, have three children and live in Cheshire, Mass.
Breen has over 25 years experience in sales, marketing and project management and has led large and complex structural and architectural precast concrete and environmental projects. He is a graduate of Marquette University and the Precast Concrete Institute Sales and Leadership Development Programs. Breen is a member of various regional PCI committees as well as the National Level PCI Parking Structures Committee and is a co-author of the upcoming PCI Recommended Practice for Parking Structures Manual. He has earned the Leadership in Energy and Environmental Design (LEED) Accredited Professional credential. Breen and wife, Kate, have two children and live in Holden, Mass.
Subik is a graduate of Clarkson University and the Army Corps of
Engineers Quality Control Program. With several years of experience within the general contracting industry, Eric brings a solid track record of successfully managing challenging construction projects to the Dailey team. Eric is responsible for project coordination, schedule, cost and close out. Newlyweds, Subik and his wife, Stacey, reside in Bennington.
Dailey Precast LLC is long-established company located in Shaftsbury. It became a subsidiary of Peckham Industries, White Plains, N.Y., in 2004 and continues to build a growing clientele throughout New England and Metro New York /New Jersey in the parking garage, rapid bridge replacement and mechanically stabilized earth panels marketplaces.
Bennington College anthology now available
BENNINGTON -- Bennington College has launched the tenth issue of its annual anthology of premier poetry, fiction, and nonfiction selected from more than 70 American undergraduate literary journals. The year-round production schedule features new work posted monthly from publications of American University, Boston College, Emerson, Harvard, LSU, NYU, Oberlin, Princeton, Skidmore, Stanford, Swarthmore, and the Universities of Georgia, Minnesota, Houston, and Vermont, to name only a few. This is the fourth year of the anthology's publication.
Issue Ten features undergraduate writing from students at Bard, Bennington, Susquehanna, and UC-Berkeley, with accompanying artwork from Central Connecticut State University, Loyola of Maryland, Princeton, and the University of Virginia. Visit plain china at http://plainchina.bennington.edu.
Catamount Prowl update
BENNINGTON -- The Bennington Area Chamber of Commerce has recently received word from their pride of Vermont Catamount Street Art Sculptures that they have been enjoying the recent holidays and extremely cold weather in their snug winter quarters. They are, however, looking forward to getting back outside for a short time in the spring of 2014. At that time they will greet old and new friends, catch up with the Artists and Sponsors and be the center of the festivities in Bennington. To learn more, visit www.Bennington.com.
Restaurants sought for North County EATS!
WILLIAMSTOWN, Mass. -- North Berkshire restaurants have the opportunity to showcase their good "eats" during North County EATS! Restaurant Week 2014.
In an effort to encourage area locals and visitors to dine out in the Northern Berkshires, the Williamstown Chamber of Commerce, the North Adams Chamber of Commerce and the North Adams' Office of Tourism and Community Events have collaborated to create North County EATS! Beginning on Jan. 26 through Feb. 2, area restaurants will offer a variety of prix fixe menus to please any palate and wallet. Participating restaurants have selected special menu choices ranging from price points of $5-$30 (in increments of $5) for breakfast, brunch, lunch or dinner.
Catie McDonough, program manager for the North Adams Chamber of Commerce said, "There are many wonderful places to eat in North Adams and the surrounding communities, and we're excited to showcase our terrific restaurants."
Some entrants in North County EATS! include the Freight Yard Pub in North Adams, the Haflinger Haus in Adams and Desperados Fresh Mexican Grille. All participating restaurants and menus can be found at www.NorthCountyEats.com. To register your restaurant for participation in North County EATS! or to become a corporate sponsor, visit www.NorthCountyEats.com.
Health Clinics offered
NORTH ADAMS, Mass. -- The Visiting Nurse Association & Hospice of Northern Berkshire will offer several public health clinics in the region in January.
The clinics include blood pressure and blood sugar screening, medication reviews, heights and weights, and health teaching.
Public health clinics are offered Tuesday, Jan. 7, and Thursday, Jan. 9, and again Tuesday, Jan. 21, and Thursday, Jan. 23, from 3-4 p.m. at the VNA & Hospice's headquarters, 99 Hospital Ave. on the campus of North Adams Regional Hospital in North Adams.
In Adams, clinics will be held at Valley Street Apartments, Thursday, Jan. 9, 10-11 a.m.; at Millhouse Apartments, Wednesday, Jan. 15, 10-11 a.m.; and at the Adams Council on Aging, Wednesday, Jan. 22, 10-11 a.m.
In North Adams: St. Joseph's Court, Wednesday, Jan. 8, 9:30-10:30 a.m.; and the Spitzer Center, Tuesday, Jan. 21, 9-11 a.m.
Clinics will also be held in the lobby of North Adams Regional Hospital on Wednesday, Jan. 8, from 1-3 p.m. and at the Wal-Mart Super Center on Wednesday, Jan. 15, from 10 a.m. to noon. For information, call the VNA & Hospice of Northern Berkshire at 413-664-4536.
CAT-TV adds a new show to its schedule
BENNINGTON -- Tune in to CAT-TV's channel 15 for Cooking with Scuttle, a cooking show produced and edited by Ryan Scutt of Bennington.
Learn how to cook custom versions of anything from pumpkin spice pancakes to "clean out the kitchen crock pot chili." Ever wonder how to make margarita or chocolate covered cherry Jell-O shots, homemade sangria or to pair that fresh-baked cheesecake with the perfect craft beer? Host Ryan Scutt will show you.
Scutt, a graduate of Massachusetts College of Liberal Arts in North Adams, Mass., said, "I created the show in 2007 to add diverse programming to North Adam's public access television channel. I produced and aired two seasons in 2007 and 2008, making veggie quesadillas, egg in the basket, poor man's soup, Dorito taco salad (four years prior to the release of the famous taco version) and many other custom creations." Scutt is a production coordinator at CAT-TV and has decided to resume production of CWS to broadcast on channel 15 as a regular segment. "I also plan to offer the show to nearby public access stations in Vermont and Mass," said Scutt.
"I began cooking at home when I was 8 or 9," said Scutt. "My dad was a cook and showed me a few tricks. From there, I started experimenting and eventually cooked a lot while working in restaurants for nine years," he stated.
He writes his own script, creates the recipes and even records riffs on his guitar for the show's music. The episodes run from three to twelve minutes each, but take two to three hours to film and up to one week to edit. Episodes from 2007 and 2008 are on YouTube (search for "Cooking with Scuttle") and he plans to add each new episode as they air.
For more information about the cooking show, or how to become involved with taking camera, editing or studio classes at CAT-TV, contact Out Reach Coordinator Darlene Young at 802-442-8868.