Performances on the Great Wall, language lessons, and city adventures. This summer's trip to China for the Vermont Youth Orchestra was an eye-opening adventure, and a chance for students to write about and share their experiences through a partnership with the Young Writer's Project. We hear from those students and from Geoff Gevalt, the editor of the Young Writer's Project.

What do you do with your leftover turkey when you're tired of sandwiches? We talk turkey (recipes, that is) with foodie Marialisa Calta.

And, the Christmas tree that was selected for the Capitol building in Washington D.C. this year was harvested the Green Mountain National Forest in Bennington County. We follow the tree's route from Vermont to its place of prominence.

Marialisa Calta's Recipe--

DAY AFTER THANKSGIVING PANINO

For each sandwich:

2 slices Italian "country loaf" or any good bread (ciabatta is often the choice for panini, but I think it makes the sandwich too bread-y)

extra-virgin olive oil

sliced turkey

freshly ground black pepper

sliced smoked Gouda cheese

handful of watercress

Brush one side of each slice of bread with the olive oil. Layer one slice with turkey, brush lightly with more oil and sprinkle with pepper. Layer with Gouda and watercress. Top with the remaining bread slice, oiled-side down.

Heat a panini press or indoor grill according to manufacturer's instructions or place a lightly oiled cast-iron pan over medium heat. Lightly brush the outside of each sandwich with oil and place in the press or grill or on the skillet and cover; if using a cast iron skillet, use a second skillet or a brick wrapped in aluminum foil to press. Cook until the cheese begins to melt and the bottom of the sandwich is golden brown. Flip and repeat. Serve warm.

Yield: 1 panino