Montpelier – The Vermont Sustainable Jobs Fund (www.vsjf.org(link is external)) announced today that Janice St. Onge has been named its new Deputy Director. Ms. St. Onge replaces Ed Delhagen who served as the organization’s Deputy Director for 7 years and who recently joined the staff of the Asia Foundation to work on a special project in Mongolia. Ms. St. Onge will begin her duties on Monday, March 19.”We are very pleased that Janice will be joining our team at the Sustainable Jobs Fund. She has strong and deep networks statewide, within the economic development community, within the investor community, and within the UVM community,” said Ellen Kahler, Executive Director of the Fund.Established in 1995 by the Vermont Legislature, the Sustainable Jobs Fund promotes natural resource based market development and job creation and provides technical assistance to growing companies. Their current funding and programmatic foci are in the biofuels, sustainable forestry, and sustainable agriculture sectors.Janice St. Onge will leave the Vermont Business Center (VBC) at the University of Vermont where she has been the Director since its launch in 2004. Over her three year tenure, she was responsible for business outreach, and the sales, development and delivery of the VBC’s management development and customer training programs for Vermonts leaders and decision makers.”I’m really looking forward to being part of the VSJF team and helping Vermont businesses grow in a globally competitive marketplace,” said St. Onge. “I understand the challenges businesses face in bringing new products to market, and have an in-depth knowledge of the resources available to businesses here in the State. The VSJF’s approach to increasing demand and supply for sustainable products that help solve complex problems such as climate change and peak oil is very appealing to me. The VSJF’s work is not only helping Vermont innovators take a leadership role in natural resource based market development, but is helping innovators grow quality jobs in Vermont that are sustainable and build on Vermont’s entrepreneurial heritage. I can’t wait to get out of the gate running!”Prior to joining the University, Janice served as Technology Business Development Director for the Vermont Department of Economic Development. She was responsible for helping to create and manage Vermont’s Small Business Innovation Research (SBIR) Outreach Program. In October 2001, Janice was a recipient of the National Tibbetts Award from the U.S. Small Business Administration. This award was given in recognition of her outstanding contributions to the promotion of the SBIR program and technology business development in Vermont. In 2002, Janice received the Outstanding State Employee award from Vermont Governor James Douglas.Prior to her work at the State of Vermont, Janice was the Director of Human Resources and Senior Manager of Customer Service for Kea Technologies, an e-commerce fulfillment business in Williston, where she directed human resource strategic planning and policies, employee relations, performance management, employment law issues and company-wide recruiting efforts.In addition to other senior level roles at Kea, Ms. St. Onge has nine (9) years experience in the financial services industry, in retail management, commercial real estate lending and organizational development. As a Business Partner within the Organizational Development Department of Peoples Bank, an $8.0 billion publicly held financial institution, Janice integrated human resource and business planning for the retail and finance divisions of the Bank.Janice served as the Co-chair for the Advisory Council of the Vermont Tech Enterprise Center at Vermont Technical College in Randolph and is a Board of Trustee member for the Killington Mountain School, a fully accredited State of Vermont independent school and ski academy. She is also a board member of the Vermont Investors Forum and is on the client selection committee for the Vermont Center for Emerging Technologies, a technology incubator initiative affiliated with the University of Vermont.Janice graduated in 1986 from the University of Utah with a bachelor’s degree in Marketing and minor in French. She is a graduate of the 2004 Vermont Leadership Institute program, a Snelling Center for Government initiative promoting citizen enthusiasm for and participation in public service.An avid skier, Janice is an FIS Freestyle Skiing Judge and was the first woman in the United States to be licensed to judge Olympic and World Cup level Freestyle Skiing events. Janice resides in Stowe, Vermont with her husband Lee, children Mackenzie and Austin, and border collie Nikki.
Durant then headed back to the locker room and was joined by teammates Stephen Curry and Andre Iguodala.He left the arena on crutches in a walking boot. Related News Warriors star Kevin Durant injured his Achilles in Game 5 against the Raptors, president of basketball operations Bob Myers told reporters postgame. He’ll undergo an MRI on Tuesday.The 30-year-old star attempted to drive to the basket with a little more than 9:45 to play before halftime. He went down, grabbed his leg and was helped off the court by trainers. Raptors fans initially cheered as Durant was leaving the floor. But, they quickly followed with a “KD” chant. Durant strained his calf in the Warriors’ second-round series against the Rockets and missed the next nine games. He returned Monday in the potential decisive matchup of the NBA Finals in Toronto and played 12 minutes before the injury. Durant scored 11 points on 3-of-5 shooting and grabbed two rebounds before exiting.The Warriors went on to win 106-105. They’ll host Game 6 at Oracle Arena on Thursday. Warriors’ Steve Kerr: ‘I’m just devastated for’ Kevin Durant Warriors’ Kevin Durant ‘hurting deep in the soul’ after injuring Achilles in Game 5 of NBA Finals
Go back to the e-newsletterSeabourn, the world’s finest ultra-luxury cruise line, has revealed renderings of its new signature fine-dining restaurant, The Grill by Thomas Keller, which will debut in May 2016 on board Seabourn Quest.With a menu and ambience inspired by the classic American chophouse, The Grill is a collaboration between three-star Michelin chef Thomas Keller and designer Adam D. Tihany, exclusively for Seabourn.“We are delighted Chef Keller has partnered with us to produce such a standout dining experience for guests to enjoy as they travel the world with Seabourn,” Seabourn President Richard Meadows said.“Wrapped in a fresh design from Adam D. Tihany, The Grill by Thomas Keller will take our already award-winning cuisine to new heights.”The new signature restaurant will be on each Seabourn vessel, including Seabourn Encore which is scheduled to launch this December. The Grill by Thomas Keller will move into newly renovated spaces formerly occupied by Restaurant 2 on the current fleet, beginning with Seabourn Quest in April and followed by Seabourn Sojourn and Seabourn Odyssey during regularly scheduled dry dock periods. Seabourn Ovation will offer The Grill by Thomas Keller right from its launch in 2018.The interior designs by Adam D. Tihany enhance the dining experience with spaces that will be distinctive to the ships, yet defined by intimate settings with an elegant and warm masculine quality. On Odyssey-class ships, the space will feature curvilinear lines throughout, including lush leather banquettes and tan leather swivel chairs that line the dining room; ceilings of curved wood coffers that reference design details of a luxury yacht; and metal mesh panels topped with elegant emerald marble at the face of the bar.A culinary visionary and the innovator behind The French Laundry in Yountville, California, and Per Se in New York City, Chef Thomas Keller’s partnership with Seabourn began in 2015 and highlights the luxury cruise line’s commitment to offering outstanding guest experiences. Guests of The Grill by Thomas Keller will be treated to a timeless menu featuring the freshest produce from artisan purveyors, such as table-side preparations of Caesar salad and ice-cream sundaes as well as a range of other steakhouse favourites like Lobster Thermidor and creamed spinach, presented à la carte.The Grill by Thomas Keller will be open for dinner daily on all Seabourn vessels, and guests will have the opportunity to secure reservations online in advance of their cruise beginning in April for May sailings on Seabourn Quest. In keeping with Seabourn’s all-inclusive rates, there is no additional charge to dine at The Grill.Go back to the e-newsletter