Around Concord Magazine Fall 2017

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CONCORD FALL 2017 VOLUME 10, NO. 2 $4.95

community• culture• lifestyle

IN THIS ISSUE: The community of bread Beautiful autumn water hikes Finding life's balance, one step at a time

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CONTENTS

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FALL 2017

CONCORD

VOLUME 10, NO . 2

44

60

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Features 44

60

Our Daily Bread

Water Hikes

BY SUSAN NYE

BY LISA BALLARD

A simple loaf builds community.

It’s not about the summit, but the journey.

52 My Father and the Fall Fair

BY LAURA POPE

Enduring memories of a young girl and a New England tradition.

. . . what mattered was my father and me, wandering from barn to barn, booth to booth, and ride to ride. I was small and held his hand and he held mine. page 52

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CONTENTS

Around

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FALL 2017

CONCORD

VOLUME 10, NO . 2

32 24

42 Get more

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In Every Issue

Departments

Editor’s Note

Poetry

10

16

Contributors

Health & Well-Being

12

18

Personal Essay

Home & Garden

BY JOHN GFROERER

24

9

40 Humor

14

The Arts

BY ERIC PINDER

32

42

Food & Spirits

66 Calendar

72

But this trip was not really about the water, or even the paddle board; it was about summer coming to an end.

Last Word

page 12 6

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Neighborhood Profile

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Correspondence may be addressed to the publisher at 30 Terrill Park Drive, Concord, NH 03301. Or email the editor at: editor@ aroundconcord.com. Advertising inquires may be made by email to publisher@aroundconcord.com. Around Concord is published quarterly by Argyle Communications Group, LLC © 2017. All rights reserved. Reproduction in whole or part is strictly prohibited. Around Concord accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

EDITOR ' S NOTE |

BY JAMES BUCHANAN

Fall, a Season of

Renewal I

n the Great Gatsby, F. Scott Fitzgerald writes, “Life starts all over again when it gets crisp in the fall.”

To say the least, the vast number of times one can see this quote, replete with sentimentalized images of fall, means that it has firmly established itself as a cliché. Yet that does not make it untrue.

A new school year begins, and with it, the best intentions and hopes of parents are sent off on a yellow school bus each morning. Labor Day passes, and with its passing, many of us feel a renewed sense of purpose in our work and careers.

We’ve reconnected certain relationships on summer breaks, but with the slanting light of fall, we look to home and to our wives, husbands, and children with fresh eyes. We love them no more, no less, but perhaps with a bit more appreciation curled in front of a great movie or out on a cool day.

We also prefer to say the word autumn rather than fall.

Autumn is soft on the tongue and glides from the roof of the mouth in a way that causes me to think of color and warmth and even how much I appreciate walking in a cold November rain after all the leaves have fallen.

Even though the days shorten, the garden is covered, and we return to a cold that can seep into our bones, autumn has a way of making life feel new, again. We are blessed with this because we live in a place that has deep, beautiful, contrasting seasons.

This issue may have a little more nostalgia within it than most, but that’s okay.

Nostalgia is a unique quality of autumn. We look with new eyes at bread and its ability to create community. Even the yeasty sourdough starter we prefer to use has the power to link generations. The fall fair is remembered as a place of youth and connection between people—a father and daughter in this case—but also the care of animals and what we can coax from the earth and the kitchen.

There are also books and movies and wine and humor and a remembrance of a woman who, long before it was cool and hip, encouraged us to eat real food. She lived a healthy and vibrant ninety-eight years, so there must be something to her advice.

We hope you enjoy the little divergence we’ve created before turning off the light or letting life carry you along.

JAMES BUCHANAN , EDITOR

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CONTRIBUTORS

SARA MATHEWS

ERIC PINDER

SHANTI DOUGLAS

Born in New Hampshire, Sara grew up on the poetry of Frost, Longfellow, and others. She began writing when she was six and rediscovered her love of the craft while recovering from cancer treatments. Sara writes about her journey, nature, and everyday emotions, and her work has been featured in the Concord Monitor and the Forum News. Read more at sarajmathewspoetry.blogspot.com.

Eric Pinder is the author of Life at the Top: Weather, Wisdom & High Cuisine from the Mount Washington Observatory, If All the Animals Came Inside, How to Share with a Bear, and other books for all ages. He teaches creative writing at the New Hampshire Institute of Art. He can be found online at ericpinder.com.

Shanti Douglas is a mindfulness and lovestyle coach, corporate trainer, and the owner of 8 limbs Holistic Health, LLC in Concord. Her practice is centered on integrating beauty and peace throughout your day so that it becomes part of you, helping you feel empowered, confident, secure, and grounded. She offers individual coaching, mindfulness classes, and experiential workshops. Learn more at www.8limbsholistichealth.com.

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JERRY KINGWILL

LISA BALLARD

STEPHEN SPELLICY

Jerry Kingwill is the president of Cobb Hill Construction, a signature builder that has excelled in the residential and commercial market since 1986.

Dedicated to delivering exceptional quality and expert craftsmanship, Cobb Hill has maintained a strong community-centric focus. Cobb Hill Construction is a recent recipient of the Business of the Year award from the Greater Concord Chamber of Commerce. For more information, visit www.cobbhill.com.

A member of the Appalachian Mountain Club and a life member of the Dartmouth Outing Club, Lisa Ballard, formerly Lisa Densmore, has hiked New Hampshire’s trails since 1978. She is the author of seven books, including Hiking the White Mountains (FalconGuides) and Best Hikes with Dogs: New Hampshire & Vermont (The Mountaineers Books).

Learn more about Lisa at www.

LisaBallardOutdoors.com.

By day, Stephen Spellicy is head of product management for Hewlett Packard Enterprise’s data protection software portfolio. But by night, he is a romantic lover of French wine in particular and all good wine in general.

He graduated from Berklee College of Music in Boston with a degree in Film Scoring and Composition. Perhaps someday he will find a way to unite his three interests, technology, wine, and music, but until then, he’ll enjoy each wonderful new wine as he finds it.

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PERSONAL ESSAY |

BY JOHN GFROERER

Transition on the River

Summer was nearing the transition into autumn. On a late August afternoon, my daughter Brinkley and I headed out in search of some water. A few weeks earlier we had tried paddle boards for the first time. For me it was an intensely terrifying hour of keeping my balance or getting wet. I was not in any hurry to take another try at it.

Brinkley, on the other hand, loved the paddle board.

She started lobbying for us to go out again before we even returned to stable ground. Driving back home, she began looking into buying one for herself.

A second paddle board trip came that afternoon in late August. We headed out to Contoocook River Canoes to rent crafts for a journey up the Contoocook. This time I took a kayak as the safer choice, but Brinkley was up on her board with ease in seconds, ready to race me up the river.

The sky was clear but for a few clouds, the temperature was in the low eighties, a balmy day for spending on the water.

But this trip was not really about the water, or even the paddle board; it was about summer coming to an end.

Brinkley was entering her senior year at Concord High School, and there were challenges waiting, for sure. Would her foot heal for cross country? Would she be able to keep her grades up? What about that swim team? Then there was college. Applications needed to be thought out, filled out, emailed out. How many there would be and where they would go was yet to be decided. Most dreaded, there would be the wait. What schools would want her, and when would they reveal their decision? As we navigated upriver, one thing we knew for certain—certainty was paddling on a different waterway.

Gliding along on the Contoocook, we talked from the safety of our chosen crafts. We talked about the summer coming to an end, the months ahead, the shoreline we passed. Up

As we navigated upriver, one thing we knew for certain —certainty was paddling on a different waterway.

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Design the lazy river we drifted, hanging onto summer like leaves to trees. We knew that once we turned around and headed back to where we began and turned in our rentals, summer would be over. Oh, there would still be warm days to come, but there would be no more time for summer dalliance. No more paddles on a river, no reflection looking for calm water. Relaxation was preparing to be supplanted by responsibility.

If we had kept going, maybe all the way to Contoocook and beyond, would the season’s clock have waited for us to return? Could the world just shift into pause for a bit, while a dad and a daughter held on to a few more minutes of summer? For the briefest of moments, I think it did. At least that is my memory.

It was the kind of day that comes only at the end of a wonderful summer. A final pause before going forward. A last immersion into an August Sunday before fall’s descent into winter begins. Have you ever noticed that summer obligations aren’t taken as seriously as fall or winter ones? You can park them for a bit and no one really seems to question the procrastination. Not so in the fall and especially winter months. When leaves are gone and snow chills the air, there is a heavier obligation for getting down to business.

Linger, and you freeze in place.

It makes sense, then, that we should want to hold onto summer a bit longer.

Delay swirled around in the water with each push of a paddle. Onward we went, not wanting the river to end, not fully ready for succumbing to the fate of the inevitable.

Against the current, we ambled along in no particular hurry, passing underneath trees full of birds preparing for flight.

Forward. Always forward we went.

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POETRY |

POEM AND PHOTO BY SARA MATHEWS

Summer

Farewell I swam a last goodbye To summer In October And as I waded in I saw The lake belonged to me No other soul Had ventured in to share The cold A row of clear September nights Bestowed I didn’t saunter in But made the plunge at once As now or never A momentary second thought Engulfed me with the chill But when I dove down deep I found a bit of summer heat

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Had made an ardent stand Against the siege And dug my toes into the sand To find more summer still And feeling reassured I set out for the middle of the lake And from this vantage point I saw again I was the only one to venture in And I wondered why the others left Too soon it seemed to me But then Not even call of loon was there To keep me company Or break my solitude As quiet echoed over empty lake And cottages around the rim Resigned and sighed and settled back

To hibernate within the pine I wondered if the fishes thought me strange Or whispered to each other That I was out of season In this calendar Where blueberry leaves foretold the end In scarlet flame along the shore A burnished frame around the edge Of languid days And birches flashed in gold leaf coins To signal summer spent And now only the maples wait But soon enough will Acquiesce and follow suit And red and coral flags Will wave a last farewell And that will be my cue To make a fall surrender too

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HEALTH & WELL- BEING |

BY SHANTI DOUGLAS

|

BY SHANTI DOUGLAS

Keeping a dozen plates spinning and trying to attend to everything—but really not attending to anything, at least not well—never feels good. feels good. “Which is why I wanted to talk to you,” she continued. “I know you’ve been through so much of this same thing. I was hoping you could give me some guidance.”

Grace and I spent the next half-hour taking a look at what would fit well into her life. Her intention was positive, and even though she felt a lot of stress, she was in a place to be able to separate herself from it instead of becoming fully consumed by it. I’m glad she was reaching out before things got tougher and started falling apart.

The first thing was to reassure Grace that, with some consistent effort and diligence, change was available to her.

It was also important to let her know that effective, lasting change comes with small steps, ones that are integrated into each day. Big overhauls rarely work for good.

Here’s what I recommended.

Little Steps to

Balance Life

I had coffee with my friend, Grace, a few weeks back, and her response to my check-in on how things were going was what I hear so often: “Really busy. Things are all over the place.”

A mom of three kids ages eight to fourteen who works full time, Grace was undoubtedly busy. I was actually surprised she could even meet me for coffee. It had been so long.

I agreed with her that, yes, life is busy. But then she persisted. “No, this is really busy. And I’m not feeling good about it. I’m impatient with the kids; I feel more pressure at work; and Bob and I haven’t been out for date night in three months. I’m really feeling frazzled.”

My heart instantly went out to her. Grace is such an amazing woman who cares so deeply for her family and everything she does. I wanted her to be at ease and able to enjoy the precious moments in her life. Keeping a dozen plates spinning and trying to attend to everything—but really not attending to anything, at least not well—never

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PURPOSEFULLY PAUSE INTO PRESENCE. Every hour, take thirty to sixty seconds to check in with yourself. How’s your body feeling? What’s busy in your mind? Are there any emotions hovering?

Purposefully pausing is an active process of bringing mindfulness to the moment. Mindfulness is a level of consciousness that has us stepping back to become aware of our present moment, inside and outside of ourselves, with a mind-set of nonjudgment, acceptance, and curiosity. Instead of being caught up in the moment and reactive to our habits, we can slow down to notice what is here right now. This mindfulness is the first step to taking positive and purposeful action. If Grace is thinking about a challenging work situation, she won’t be able to fully attend to her teenager who had a tough day at school.

TAKE A BREATH BREAK .

Taking a few slow, cleansing breaths throughout the day (ten every hour) can calm the central nervous system and allow the brain to be less agitated and more fully available.

As tension in the body softens, so does the mind and its reactivity. Instead of scattering her attention all over the place, Grace can call in a sense of ease just by breathing deeply.

She can feel grounded and present.

WINTER IS COMING.

MAKE “ME” TIME EVERY DAY. Just like the oxygen mask in an airplane, if we don’t take care of ourselves first, we can’t take care of anyone else. Beginning with just ten minutes, spend time every day doing something that drives your passion and purpose, some expression of lightness, fun, and peace. Have tea on the back porch, take a walk in the woods, play with clay or paint, or do some yoga or gardening. A frazzled Grace is a frazzled family. A happy and calmer Grace is a happier family led by a strong and peaceful presence.

I checked back in with Grace after a few weeks, and she told me that these small, simple additions to her day have profoundly impacted her stress level and the way she interacts with the people and things around her. With her newfound perspective, she feels more in control of her life without being controlling. And while not every day meets her expectations, she is coming to embody her name more and more all the time.

pa

in g

at

WHAT ’S IMPORTANT HERE ?

Not every little thing needs to be taken care of. The to-do list is never ending, so why do we try to finish it? Instead, let’s prioritize the few things that matter and keep the focus coming back to these when we’re distracted. Ask whether this will still be important one month or a year from now. The dishes can sit until tomorrow if it means twenty minutes of quality time with the family.

He

WHAT ’S WORKING WELL? It’s quick and easy to see what’s going wrong; however, this keeps us focused on the frustrations. Turning to the positive and finding the gem of the situation, even when things aren’t going well, switches our mind-set from problems to possibilities. With the flurry of after-school activities, what’s working well might just be that everyone in Grace’s house was fed and had brushed their teeth.

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HOME & GARDEN

|

BY JERRY KINGWILL

Large, open spaces can create longer sightlines and a sense of warmth in the winter and a breezy, open space in summer.

Open Concept Done Right

I

f the phrase open concept and the thought of knocking down a wall or two in your home gives you a little twitch of excitement, hold on. For those not yet in the know, open concept refers to an open floor plan where walls and other barriers between rooms are removed to create open, mixeduse living spaces. For example, rather than separate rooms for living, dining, and kitchen, walls are taken down to create an open, airier space.

It’s a wonderful idea for Northern New England, where small rooms can increase cabin fever in the long winter months. By contrast, large, open spaces can create longer sightlines and a sense of warmth in the winter and a breezy, open space in summer.

However, whether you’re remodeling your current space or building from the ground up, there are several important factors to consider, not the least of which is, with all the excitement on countless HGTV shows for an open concept, some people launch ahead and tear down a load-bearing wall. A big and costly oops.

Here are some situations you may not have considered and food for thought when it comes to seeking help from a professional, which could result in a much better and perhaps less-costly outcome.

How will this new design affect my lifestyle?

Are you a people person? If not, open-concept spaces might not be the right fit for you. Life without walls becomes a more intimate style of living. Guests will be able to see all your personal belongings, and everyone on the first floor of the house will be able

Learn more 18

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cobbhill.com

to see what everyone else is up to. Working at his desk, Dad may not appreciate his teenage daughter watching TV on the other side of the room and Mom making dinner not too many steps away.

With greater visibility throughout the home, it becomes imperative to keep your space neat. You will no longer be able to simply shut a door to hide a cluttered room. Less privacy also means that you will have to be ready and willing to take on a new openconcept entertaining lifestyle.

Another consideration that can get lost in the moment: If you remove several walls, people will be able to see through your entire house from the sidewalk. If this causes you to question your decision to open up your house, consider keeping some of your defining functional spaces intact or coming up with creative ways to define and break up the spaces where needed.

Um, where did all the outlets go, and where the heck can we hang the art?

When you remove walls, you remove surface area that once housed electrical outlets and provided space for art and photos. How will you plan to have adequate plug-ins for all your electrical devices?

(Don’t forget chargers!) And how will you hide the wires in your open floor-plan design? These are dilemmas that contractors can help you work through. Planning can save you here. Think about placing outlets on your kitchen island, or purchasing side tables that come with USB ports.

Planning can also help you understand the new decorating challenges and advantages of an open plan. For example, area rugs can help define spaces, and furniture can be used to create intimate areas within the space. Lighting and color schemes can also create new possibilities.

What about flow?

How will people move from one space to the next?

Is there a natural rhythm and flow to the room, or does passing from one area to the next feel awkward? Incorporating ample room for circulation will ensure that your life without enclosed hallways will not become a never-ending cycle of navigating around furniture to get from one space to another.

You also don’t want to defeat the purpose of an open floor plan by cluttering it with furniture and other items.

You might consider replacing your oversized family furniture with smaller, more streamlined pieces to conserve space. Furniture layout can also passively help guide movement through and around the space, as can lighting strategies such as stylish track lighting or rugs.

Imagine a kitchen...

Why is there an echo? And the picture window looks off!

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HOME & GARDEN

The goal was to make the rooms look like they had always existed as one space.

How will you accommodate the new and more challenging task of heating and cooling the space?

Where will you adjust the placement of bathrooms and stairways? This is where hiring the right contractor comes in. Look for a company with: • a track record of successfully working with the architectural community, and • an in-house staff that knows systems as well as general construction methods.

In the real world, you should never have one of those HGTV moments. A contractor should never come to you during the work to say, “Gosh, we didn’t know that ductwork was in this wall.” Not knowing the science of general construction and what to look for during an inspection can lead to delays and extra costs.

No question here: Quality renovation or building is in the details.

During a recent renovation project here in Concord, we were asked to take two lovely existing spaces, a formal living room and an adjoining sunroom, and remove the exterior walls, doors, and a chimney to

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make one larger, more informal space. Seems simple enough, but we identified a few challenges and resolved them before the work began and before they became expensive headaches.

These included: • adding a steel beam to carry the second floor and roof loads; • removing a full masonry chimney from the roof line to the basement; • upgrading the sunroom windows; • patching existing hardwood flooring at the chimney footprint; • balancing heating and cooling needs; • upgrading the trim details in the sunroom to match the formal living room; and • addressing new local codes.

The goal was to make the rooms look like they had always existed as one space. The client achieved this by allowing some of the hardwood flooring to be removed so new flooring could be woven in and finished to match. Period trim and crown and base molding also were templated and reproduced in a

custom millwork shop.

The architect on this project did a great job by designing a new, updated two-sided fireplace with unique trim details and solid surfaces that blended with earlier renovations to the home’s kitchen.

Lastly, mechanical systems were updated by removing old knob-and-tube wiring and installing new wiring to meet local codes. We also dealt with the two pre-existing heating systems that alone could not heat both spaces. A new split HVAC unit was added with a heat-pump element that balances the existing systems.

A word on codes: Building codes are always challenging to keep up with. Your contractor should advise you of any local requirements. It’s a safe bet that if you are moving wiring or plumbing or structurally changing your space, a permit and code review will be required.

All the above may seem like a lot, but with a good plan and the right team, you can efficiently recreate the space in your home to one that feels natural, warm, and aesthetically pleasing—and increases the value of your biggest investment.

Save lives.

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HOME & GARDEN

Find Inspiration

at the Parade of Homes

I

The builders and remodelers do a first-class job welcoming our guests into each of the homes.

f you love This Old House and spending time flipping through the endless home and decorating ideas on the Houzz app or website, then you’ll love the Parade of Homes event put on each year by the Lakes Region Builders & Remodelers Association.

The parade features homes selected for their distinctive style, type of build, and remodeling, as well as those that display the latest in technology, home products, and innovative design work. There are eleven homes in all located in Wolfeboro, Moultonborough, Center Harbor, Meredith, Ashland, Laconia, and Hebron.

According to Brenda Richards, executive officer of the Lakes Region Builders & Remodelers

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W W W. A R O U N D C O N C O R D . C O M

THE LAKES REGION OPENS THE DOORS TO SOME OF ITS MOST BEAUTIFUL HOMES

Association, the event has grown from about three hundred guests five years ago to more than a thousand last year. The Parade of Homes is also a fundraising event and raised more than $90,000 last year for charitable organizations that help children in the Lakes Region.

“It is held at a wonderful time to be out and about in Northern New England,” Brenda says, “especially in the Lakes Region of New Hampshire, where folks can come and tour the homes, then go to the Sandwich Fair and out to one of the many orchards to pick apples and simply enjoy a full fall experience.”

The event also features unique and innovative

New Hampshire-based designers, appliances, green products, windows, landscaping, and more.

Brenda adds, “Whether they are already homeowners or prospective homeowners—some of the houses are for sale, while others are already occupied—people will most certainly be inspired by the decorating ideas and great technologies and will develop ideas for their own homes.”

The Parade of Homes is held over Columbus Day weekend, Saturday through Monday, from 10am to 4pm. Tickets and more information can be found at www.lakesregionbuilders.com/paradeinfo.

“The builders and remodelers do a first-class job welcoming our guests into each of the homes,” Brenda says. “There will be food, tours to explain the work that was done, and the opportunity to share the excitement of the design and building processes and the creativity that goes into them.”

www.lakesregionbuilders.com/paradeinfo

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THE ARTS

|

BY LAURA POPE

A-Maze-Ment at Coppal House Farm

F

or fourteen years, John and Carol Hutton have offered some of the most intricate and artfully designed corn mazes to be found anywhere. And as owners of the lauded, seventy-eight-acre Coppal House Farm (circa 1740s) in Lee, they have happily shared these creations with hundreds if not thousands of visitors each fall.

But there’s a not particularly wellkept secret. John and Carol aren’t the artists. Instead, they tap professional corn maze designers and installers

Rob and Rachel Stouffer of Lee’s Summit, Missouri. Since 2005, Rob and Rachel have become known as the van Goghs of corn maze artistry and design.

Aerial photos of their work are proof enough to convince the dear reader that these mazes are more than a few simple circles or cartoonish representations. They are, in every way, art writ large across a fieldscape.

“I grew up on a family farm and wanted nothing to do with that business, so I earned an MBA with

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W W W. A R O U N D C O N C O R D . C O M

. . . these mazes are more than a few simple circles or cartoonish representations.

They are, in every way, art writ large across a fieldscape.

www.nhcornmaze.com

an emphasis on entrepreneurship,” Rob says. “A year out of grad school, GPS technology was emerging, and I saw my father struggle to use it at the farm. That’s when I saw an opportunity to help farmers use GPS to boost their agricultural efforts, and I made it my business.

“In 2001, one of my farmer clients asked for a maze, and it took off from there.” Four years later, Rob sold his GPS agribusiness, and in 2005, he made cutting corn mazes his sole profession. Precision Mazes, their

Left: Salamander in 2013 at Coppal House Farm. Photo by Precision Mazes.

family-owned business, now works in more than thirty states (including some beautiful mazes done in Hawaii) and Canada.

They cater primarily to family-run farms, such as Coppal House, that open to the public to sell their produce and related products as well as hold educational and cultural events.

Rachel designs the maze with the client. Meanwhile, Rob and a helper drive from site to site, hauling their customized tractor that Rob navigates through the field to cut each maze during the summer and early autumn months.

The work is intricate and can include a wide array of geometric shapes that surround a thematic element. In Hawaii, they created a tribal-designed dragon, and in Massachusetts, the Stouffers cut a portrait of mustachioed Spanish surrealist painter Salvador Dali.

This year, the Huttons at Coppal House—the only New Hampshire clients of the Stouffers—selected a raccoon.

In past years, they have chosen a howling wolf, dragonflies, a moose, and a turtle and owl.

The maze at Coppal House Farm will be open every day of the week from late August

through November 5. And there’s much more than the maze.

Coppal House Farm is a working farm that boasts an extensive farmers’ market from 10am to 5pm daily year-round.

They also host seasonal events that include the wildly popular late-summer Sunflower Festival where paths wind through acres of sunflowers similar to what one might find in Provence or Tuscany.

And they offer wagon and sleigh rides, school visits to view a working farm, and lots of fresh air.

For more information, call (603) 659-3572 or visit 118 North River Road (Route 155) in Lee.

Above: Coyote in 2007 at Coppal House Farm. Photo

by Precision Mazes.

Below: Honey bee in 2015 at Coppal House Farm.

Photo by Precision Mazes.

FA L L 2 0 1 7 | A R O U N D C O N C O R D

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THE ARTS

A Bumper Crop

—Books by New Hampshire Authors

T

here is never a bad season for books. Winter is curling up with a good book, while spring is time to while away April showers with something historic and romantic. Summer is, of course, the season of the beach read. And fall? Like good, Oscar-worthy movies, fall is when publishers release the best of the best.

To find out what booksellers are looking forward to this fall, we’ve gone to two of our favorite local shops and another a little off the beaten path but well worth a day trip to nose around and then walk along a beach under slate-gray skies.

MAIN STREET BOOKENDS Katharine Nevins, owner of Main Street BookEnds in Warner, eagerly awaits the release of Tamed & Untamed: Close Encounters of the Animal Kind (Chelsea Green). Tamed & Untamed is a collaborative collection of essays by two likeminded, animal-loving friends who happen to be best-selling authors and neighbors in bucolic Hancock, New Hampshire.

Sy Montgomery, a naturalist and explorer as well as a writer, is the award-winning author of Walking with the Great Apes, The Soul of an Octopus, and The Good Good Pig. Elizabeth Marshall Thomas is one of the most widely read writers on anthropology and animals, wild and domestic. She is the author of The Hidden Life of Dogs, Dreaming of Lions: My Life in the Wild Places, and A Million Years with You: A Memoir of Life Observed. The foreword by Vicki Constantine Croke, author of the bestseller Elephant Company, adds to the mesmerizing combination of female writers who are adept at sharing their

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W W W. A R O U N D C O N C O R D . C O M

knowledge and fascination with animals in these pages.

In Tamed & Untamed, Sy and Elizabeth explore the minds, lives, and mysteries of a diverse array of animals, from snails to house cats to sharks and octopuses. As the authors note, the intent of these essays is to put people back into the animal world. “The more we learn about what animals think and do, the more we understand ourselves as animals too,” they say.

The writers will be on hand to greet readers on October 1 at 2pm at Main Street BookEnds and Gallery, 16 East Main Street, Warner. You can also find the store’s extensive author events listing at www.mainstreetbookends.com.

GIBSON’S BOOKSTORE Michael Herrmann, owner of Gibson’s Bookstore in Concord, keenly anticipates four new fall titles. The first is Summer Over Autumn: A Small Book of Small-Town Life by Howard Mansfield (Bauhan Publishing). In this series of essays, Howard entices hidden stories from everything around him, which includes neighbors, animals, tractors, trees, yard sales, funerals, money, and fidelity to time.

The second is a collection of poems by novelist Ernest Hebert called The Contrarian Voice and Other Poems (Bauhan Publishing). In these poems, the author describes the trials and tribulations as well as worsening plight of those who work with their hands and their bodies for a living. As he explains, these are the dirty-faced people who put down the asphalt for the highways, stoked the foundry fires, built the rockets, and packed the computer chips.

www.mainstreetbookends.com

2016 RELEASES STILL RESONATING WITH READERS Small Great Things (Ballantine): Jodi Picoult of Hanover writes a searing examination of racism in this New York Times numberone bestseller.

The Soul of an Octopus (Atria Books): Hancock’s prolific, itinerant Sy Montgomery (author of more than twenty books for children and adults) follows up her incredible book, The Good Good Pig, with this amazing New York Times bestseller devoted to the solitary, intelligent predator—the octopus—and its interactions with humankind.

Appalachian Odyssey: Walking the Trail from Georgia to Maine (iUniverse): Lauded poet, playwright, essayist, and fiction writer Julia Older of Hancock picks up her pen with husband Steve Sherman once more, this time sharing an unforgettable trek.

www.gibsonsbookstore.com

Third on Michael’s list is Kat Howard’s new fantasy thriller An Unkindness of Magicians (Saga Press). This is the follow-up to her first novel, Roses and Rot. As the cover copy notes, magic in New York City controls everything, but the power of magic is fading. Only Sydney, a new, rare magician with incredible power, can stop the darkness that is weakening the magic. However, Sydney doesn’t want to help the system. She wants to destroy it.

And then there is Erin Bowman’s Retribution Rails (Houghton Mifflin). This young-adult novel set in the Wild West follows Reece Murphy, who is forcibly dragged into the Rose Riders gang because of a mysterious gold coin in his possession. Reece vows to find the man who gave him the coin and turn him over to the gang, but this is much easier said than done. Retribution Rails is a companion novel to Erin’s earlier book, Vengeance Road.

WATER STREET BOOKS Dan Chartrand, owner of Water Street Books in Exeter (www.waterstreetbooks.com), relishes the timing of two impending releases: Dan Brown’s highly anticipated Origin (Doubleday) and Joe Hill’s gripping Strange Weather (HarperCollins). Both authors live in or near Exeter and are often seen in the store perusing titles for their own reading or wandering through downtown shops.

In Origin, Harvard symbologist and supersleuth Robert Langdon leads readers on a dizzying trek of discovery through history, science, religion, art, and architecture. In stores in late September, the book by the Rye-based author is destined to become another international bestseller, following in the footsteps of Inferno and The Da Vinci Code.

For those who like horror-thrillers with a penchant for prodigious creativity comes Joe Hill’s quartet of novellas within Strange Weather, due in late October. The son of horror phenom Stephen King, Joe, an Exeter resident, has carved out a distinct writing and storytelling style that includes novels such as The Fireman and Horns.

Pull the blanket tighter, add another log to the fire, and just try to forget the characters and stories from this collection.

www.waterstreetbooks.com

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27

THE ARTS A scene from The Other Side of Hope.

TELLURIDE IN NEW HAMPSHIRE The Shape of Water (Guillermo del Toro, USA, 120m)

Hostiles

Telluride Film Festival

(Scott Cooper, USA, 127m)

Downsizing (Alexander Payne, USA, 135m)

at Dartmouth and By the Sea

F

or movie lovers, there are only three locations where they can experience the thrill of the Telluride Film Festival. The first is its namesake town in Colorado, but the last two are only an hour’s drive from Concord in Hanover and Portsmouth.

This is no accident, says Chris Curtis, film manager at the Portsmouth Music Hall. “Thanks to that Johnny Appleseed of film, that generous soul Bill Pence, we have two Telluride film festivals in the Granite State.”

According to Sydney Stowe, acting director of film at Dartmouth’s Hopkins Center, Bill cofounded the festival in Colorado back in 1973. Then in 1985, after accepting a job teaching film at Dartmouth, he brought a few of the Telluride films for a local viewing. Voilà, Telluride in Hanover. The next stop

Learn more 28

for this merry film buff was a move to Portsmouth after leaving Dartmouth, which led to the creation of Telluride by the Sea in 1998.

Sydney adds, “Telluride is America’s first major film festival, remains a crowd favorite, and is a bellwether, a golden goose.”

As far as Around Concord is concerned, the role of the audience

Thanks to that Johnny Appleseed of film, that generous soul Bill Pence, we have two Telluride film festivals in the Granite State.

(Aki Kaurismäki, Finland, 98m)

in setting the stage for these movies nationally is true whether you see them in Telluride, Hanover, or Portsmouth. New York, Chicago, and Los Angeles have to wait in line behind us.

The Telluride Film Festival follows close on the heels of Cannes each Labor Day weekend, and then about two weeks later, the top six films are brought to Hanover and Portsmouth. Telluride at Dartmouth features a screening of one film each evening at the Hopkins Center for the Arts (September 15 through 17 and 19 to 21). Telluride by the Sea screens the same half-dozen festival films at the Music Hall (September 15 to 17) as a Friday through Saturday weekend-long festival. There is also a separate tribute mini series of films at the Music Hall’s nearby, smaller screening room, the Loft.

This year, the tribute subject is writer-

hop.dartmouth.edu/online/telluride-2017

W W W. A R O U N D C O N C O R D . C O M

The Other Side of Hope First Reformed (Paul Schrader, USA, 111m)

Film Stars Don’t Die in Liverpool (Paul McGuigan, UK, 105m) To learn more about the films and to purchase tickets and passes, contact the Hopkins Center for the Arts at hop. dartmouth.edu/Online/ telluride-2017 or call (603) 646-2422 and the Music Hall at www.themusichall.org, (603) 436-2400.

director Paul Schrader. Chris says, “We decided to honor him because one of the films we’re premiering in the festival is his latest, titled First Reformed.” Films featured in the miniseries are Taxi Driver, Affliction, and Mishima: A Life in Four Chapters.

www.themusichall.org

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THE ARTS Wood-fired pottery vase

by Andy Hampton.

Personal Narratives Surface in League Exhibit A

rt and craft as powerful storytelling devices is the theme that emerges throughout the Spinning Tales & Weaving Stories exhibition put on by the League of New Hampshire Craftsmen. The collection of fine art and craft includes jewelry, pottery, fiber, and mixedmedia pieces and was selected by juried members at the League’s gallery at 49 South Main Street in Concord.

This is the third of the League’s four annual gallery shows. There are approximately fifty pieces created by twenty-three artists and craftspeople.

Each explores the personal influences and interests driving the underlying stories in their works. They also examine how chance and imagination play into the creation of art and craftwork as well as how materials, design choices, and the artist’s frame of mind play out in each creation.

For example, weaver Sarah Warren of Jefferson relates her daily walks in the company of ravens flying overhead—creatures she admires for their ease of habitation in sky and on earth—in her Thunderbird tapestry. Jack Dokus of Franklin exults in the success, after many earlier experiments, of making a faerie orchid design for earrings. Pat Palson of Contoocook details using a long warp on the loom to create a sample design for a jacket. This was a trial run that also used what’s called the weaver’s handshake: The weaver touches a textile, and from its feel, connects to it.

Fabric wall hanging by Camille Gibson.

Woven fiber piece titled Plaid Retro by Sarah Fortin.

UPCOMING EXHIBITS INCLUDE: Spinning Tales & Weaving Stories

Black and White Encore

Through September 22

January 12–March 28, 2018

North Country Studio Workshops Exhibition

Fairy Tales and Fantasies April 6–June 15, 2018

October 6–December 22

Learn more 30

W W W. A R O U N D C O N C O R D . C O M

www.nhcrafts.org

The League of New Hampshire Craftsmen gallery is open Monday through Friday, 10am to 4pm, and Saturdays 10am to 4pm during the exhibition.

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31

FOOD & SPIRITS

Tastes of Autumn, Old and New:

Chutney and Kimchi

BY RACHEL FORREST

P

eruse the shelves at Concord Coop and you’ll find an array of jars filled with colorful, regionally made preserved foods. Often these include farmsourced jams, sauces, and pickles. Pretty delicious and traditional canned goods.

But more than a few local canners make kimchi, a Korean fermented-cabbage dish using lacto-fermentation. In this process, lactobacilli in the vegetables convert sugars into lactic acid, a natural preservative that increases vitamins and enzyme levels.

Micro Mama’s in Weare makes lactofermented vegan kimchi in mild and spicy versions. They also offer other preserved vegetables, like their Mama’s Kraut with orange, ginger, and turmeric and Silly Dilly Carrot, sweet and tangy shredded carrots.

Brookford Farm in Canterbury, well known for their dairy products, also uses lacto-fermentation for their kimchi and two types of kraut, one with cabbage, carrots, and sea salt and another with

beets, garlic, and chili peppers. They also offer garlicky pickles made with cucumbers from their vast farmland.

Also made right near Concord are chutneys. These are pickled sauces or relishes traditionally served with Indian food or with a range of traditional Western dishes (cold meats with a sharp cheddar cheese is one favorite). Bow’s Chutney House produces an English chutney made with jalapeno and peach and other varieties, like hot tomato and cranberrypineapple.

A bit farther from Concord, Nila’s Chutneys are made in Hancock. Nila uses local ingredients like butternut squash and maple syrup in her Blazing Butternut chutney and ginger and blackberries in her Blackberry Bacchanal. Pass these chutneys at your Thanksgiving table or serve with roasted meats or vegetables. The fruitbased chutneys are also good heated up and drizzled over ice cream or even added to cocktails.

A Tantalizing Sample Recipe

PLUM YUMMY PORK ROAST FROM NILA’S CHUTNEYS 3–3K lb pork roast 8 oz Nila’s Plum Yummy Chutney 6 oz red wine 1. Preheat oven to 300°. Whisk together chutney and red wine.

2. With a sharp knife, make several deep cuts in the roast and place it in a deep pan.

Slowly pour the chutney/wine mixture over the roast and press some into the cuts.

Allow the rest to pool around the bottom.

3. Cover pan with foil and roast in 300° oven for about 3 hours. Remove from oven, remove foil, and ladle pan juices over the roast. Raise oven temperature to 375° and return uncovered roast to oven. Roast an additional 15 minutes to brown.

Learn more 32

www.micromamas.com

W W W. A R O U N D C O N C O R D . C O M

www.brookfordfarm.com

www.chutneyhouse.com

www.nilaschutneys.com

m

SCALLOPED SWEET POTATOES AND APPLES 6 sweet potatoes 1K cup peeled, cored, sliced apples 2 Tbsp chopped fresh sage K cup brown sugar

Apples

K tsp salt 1 tsp ground mace or nutmeg

Sweet and Savory

BY RACHEL FORREST

A

s we enter apple harvest season, our thoughts often turn to pies. And why not? Apple pie is a staple in autumn and graces many if not most tables on Thanksgiving. But there are so many other dishes to be made with our delicious apples that fall on either side of the sweet and savory divide. Think of scalloped sweet potatoes and apples as a side to any meal, followed by a simple crisp.

Other savory apple ideas include: • Apple-Cheddar Turkey Burgers • Apple, Cheddar, and Sausage Breakfast Strata • Roasted Apples and Root Vegetables • Apple Gouda Grilled Cheese (on bread made with a sourdough starter!)

• Apple-Havarti-Dill Quiche • Carrot-Apple Latkes Sweet apple treats can include: • Apple Fritters • Baked Apple Dumplings in a Butter, Cinnamon, and Blue Agave Sauce • Cinnamon-Apple Crumb Cake • Apple Strudel • Rustic Apple Tart At Concord’s Apple Hill Farm, the apples are ripe and ready as early as mid to late August, and then in September

they really start to come, even into late October. First are the Paula Reds in late August, McIntosh by early September, and Honeycrisps in mid September.

Pomme Gris and Gala make their appearance in late September followed

by Empire, Northern Spy, and Tompkins County King in early, mid, and late October, respectively.

Some varieties are available for pick your own at Apple Hill, and others can be purchased at their farm stand or at the Concord Farmers’ Market on Saturdays.

Like potatoes and other root vegetables, apples can have a long life— three to four months—if stored in a cool, dark place. The best apples for storing have thicker skins, like the Fuji, McIntosh, and Crispin.

To gain additional storage time, use ripe, fresh-picked apples and make sure none of them are bruised or nicked. Wrap your apples individually in a light paper and store in boxes or baskets with a loose-fitting lid in a cool, dark, airy spot like an unheated basement, but make sure they don’t freeze. Some folks go so far as to set up a special refrigerator in the basement for their apples. Follow these tips, and you’ll have apples for the winter for dishes both savory and sweet.

Learn more

¼ cup butter 1. Place sweet potatoes in a large pot with enough water to cover, and bring to a boil. Boil until tender, then cool, peel, and cut into ¼-inch slices.

2. Preheat oven to 350°. Grease a 9x13-inch baking dish and arrange half the sweet potatoes on the bottom of the dish. Layer half the apples over the sweet potatoes.

3. In a small bowl, mix together brown sugar, salt, and mace, then sprinkle half of the mixture over the apple layer.

Sprinkle half the sage on top. Dot with half the butter. Repeat layers of sweet potato and apple, and top with remaining brown sugar mixture and butter, then the remaining sage.

4. Bake in preheated oven for 50 minutes or until apples are tender and top is golden brown.

Apple Hill Farm 580 Mountain Road Concord, NH (603) 224-8862 WWW.APPLEHILLFARMNH.COM

www.applehillfarmnh.com FA L L 2 0 1 7 | A R O U N D C O N C O R D

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FOOD & SPIRITS

Beaujolais

A Celebration of Summer, the Harvest, and Good Wine

BY STEPHEN SPELLICY

O

ne of the beautiful things about wine is its incredible variety. There are the deep, dark Burgundies and then the lighter, sweeter Rieslings. And within each kind of wine, there are as many permutations as there are wineries, with each vintage having its own special attributes.

However, very few wines garner the level of excitement upon their release as Beaujolais Nouveau does. It is the youngest of wines—released just a few weeks after the harvest—and the lightest of the reds.

It retains a distinct flavor of the fruit and is meant to be enjoyed within a few weeks of its bottling.

Beaujolais, and those made in the same style, are much like the peak colors of fall: vibrant in their hues and flavors, a celebration of the summer harvest, and lasting but a moment.

THE JOY OF CARBONIC MACERATION Although wineries worldwide make wines in the style of Beaujolais, a true Beaujolais is a French wine that, by law, is made from Gamay grapes grown and harvested in the Beaujolais region of France.

It represents the first taste of this storied wine region’s summer harvest and is released on the

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W W W. A R O U N D C O N C O R D . C O M

third Thursday of November just after midnight.

In France, this is affectionately known as Beaujolais Nouveau Day. The wine itself is light bodied with a purplishpinkish color and is low in tannins, which can add a bitter taste but also complexity to longer-aged wines. For Beaujolais, the freshness of the wine and lower tannins mean the wine is on the fruitier side, though still relatively dry, with prevailing notes of strawberry, fig, and banana.

In fact, the slight taste and smell of banana—as well as the lighter body and fruitier flavor—is the result of a process of carbonic maceration.

Rather than running the grapes through a press, they are placed whole into a fermentation tank, and the tank is sealed. Each grape undergoes its own fermentation within its skin, and as the skins weaken and break down, the weight of the grapes above act as a press, which in turn further aids the fermentation process.

Within a couple of weeks, the contents of the tank are pressed, and the juice undergoes a second fermentation, followed by more filtering until it is deemed complete by the vigneron. There’s quite a bit more science to it—aerobic versus anaerobic

fermentation, and so on—but the result is a wonderfully light-bodied, relatively dry red wine that still has a taste of summer and the sun within it.

BEAUJOL AIS NOUVEAU DAY Akin to a highly anticipated theater production preparing for opening night, producers of Beaujolais work feverishly to ensure that their wine is at its peak flavor and clarity. It must then be bottled and labeled with traditionally colorful labels and marketed to announce that the new release is in full swing. Then, in anticipation of the midnight deadline, thousands of cases of wine are sent from numerous wineries to be delivered to shops all over the world.

And finally, the big day! Beaujolais Nouveau Day is considered an unofficial holiday in France and celebrated by wine lovers across the globe. For the wine lover, it’s all about the anticipation of what this harvest might offer. Will this year’s Beaujolais Nouveau have the taste of subtle spice and

24 South Main Street · Concord, NH · (603) 225-6840 smokiness? Will it be full of ripe, red fruits—hints of strawberry or macerated cherry with a chewy finish? So many factors can affect the outcome of the harvest, from not enough sun to too much rain to failed equipment or planning, plus everything in between.

Despite the science, winemaking is still very much the art of working to capture the essence of the fruit and terroir that the winemaker and his many helpers have labored over since pruning the vines in winter and watching over and helping them develop throughout the summer. Their intent is to impart an experience with every bottle—one that should be consistent yet have a lasting impression.

Despite decades of experience and a legacy measured by hundreds of years, upon opening a bottle of Beaujolais, every wine lover wonders, “Will it live up to expectations for this year, or will it fall just short of glorious?”

While on a yearlong work assignment in France, my family and I had the pleasure of enjoying Beaujolais Nouveau Day in our village near the city of Toulouse. At our local open-air market, we had access to dozens of producers who were releasing their Beaujolais Nouveau wines. Some winemakers were from small production wineries, while others represented some of the largest producers in France.

I was like a kid in a candy store and purchased more than a dozen bottles.

As with all wine, Beaujolais is meant to be shared with friends, which is what we did. Over the next month, my wife and I would try each of the wines I had purchased, often with friends who came for dinner or l’apéro, a get-together with friends to enjoy appetizers and wine. As we opened the first bottle, we all exclaimed the traditional welcome of “Le Beaujolais Nouveau est arrivé!” And then, we enthusiastically critiqued each bottle on that and following nights with friends.

Beaujolais Day this year is on November 16, so don’t forget to put it on your calendar and invite a few friends over for l’apéro.

Though it is difficult to find Beaujolais wines from the smaller French winemakers, there are a few from the larger vineyards that make their way here, such as Georges Duboeuf, Joseph Drouhin, Mommessin, and Louis Jadot.

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FOOD & SPIRITS

Beatrice Trum Hunter:

BEATRICE TRUM HUNTER DECEMBER 16, 1918—MAY 17, 2017

A Local Food Hero L

ong before Michael Pollan preached the importance of eating real food and The Moosewood Cookbook popularized the concept of organic cooking, Deering, New Hampshire, resident Beatrice Trum Hunter inspired the natural foods movement.

Her book, The Natural Foods Cookbook, published in 1961, was the first of its kind in the country. It was a goto cookbook published long before the words organic and natural were attached to our farmers’ markets’ produce and meats.

Three Favorites from The Natural Foods Cookbook PILAU 4 Tbsp oil 1 onion, chopped

2 cups fish stock

1 clove garlic, minced

1 Tbsp ginger, ground

1 cup brown rice, uncooked

3 Tbsp whole-wheat flour

2 cups seasoned stock, hot

1 tsp soy flour

3 Tbsp nutritional yeast

¼ tsp nutmeg, ground

¼ tsp cloves, ground

¼ tsp allspice, ground

3 cardamom seeds, crushed

¼ tsp cinnamon, ground

K tsp allspice, ground

¼ tsp mace, ground

K tsp cinnamon, ground

1 bay leaf

¼ cup almonds, slivered

1 cup molasses

¼ cup raisins

1 cup cider vinegar

1. Heat oil and sauté onion and garlic.

3 Tbsp nutritional yeast

2. Add rice and cook, stirring constantly until each grain is transparent.

¼ cup seedless raisins

3. Dissolve yeast and spices in hot stock. Add 1K cups of stock to rice mixture. Cover and simmer gently, gradually adding rest of stock as liquid is absorbed. Add almonds and raisins. Rice should be tender in 30 to 40 minutes.

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FISH BAKED IN SWEET & SOUR SAUCE

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1 onion, grated ¼ cup almonds, blanched 2 lb fresh fish fillets, raw Blend all ingredients except fish fillets together in a saucepan. Cover and heat gradually, bringing to a boil, then simmer for 10 minutes. Place fillets in bottom of casserole and pour mixture over fish. Cover and bake at 350° for 30 minutes.

In it, she warned of too much sugar in our diets, pesticides in our foods, the dangers of processed foods, and too much animal fat. Instead, she argued for fresh vegetables and fruits as well as whole grains and natural meats cooked without adding extra fat. Of processed

GERMAN APPLE CAKE 1 cup milk, scalded and cooled to lukewarm 1 Tbsp dried yeast 3 Tbsp honey 3 Tbsp oil K tsp salt 3 eggs, beaten Rind of 1 lemon, grated 1 tsp cinnamon, ground 2 cups whole-wheat flour 6 large cooking apples with skins, thinly sliced 1. Soften yeast in milk. Add honey, oil, and salt. Allow to stand until bubbly.

2. Add eggs, grated lemon, and cinnamon. Stir in flour and knead well. Put in oiled bowl and cover. Set in warm place for 3 hours to rise.

3. Turn dough onto floured board.

Knead again and roll out until very thin. Spread on oiled cookie sheet and brush with oil. Arrange rows of apples over dough. Let stand in warm place for 30 minutes. Bake at 400° for 30 minutes.

4. To serve, cut into squares, and if you like, put dabs of yogurt or sour cream on each square. Serve hot or cold.

foods and preservatives, she wrote in the forward to her book, “From the consumer’s viewpoint, most of these additives are unnecessary. They have no nutritive value. They are used by the food industry for economic advantage in a highly competitive market. Foods treated in this manner may appear brighter and may last longer, but the people who eat them don’t.”

There may be something to her advice. After a life of healthful, natural eating, Beatrice passed away on May 17, 2017, at 98.

At the farmhouse on seventy-eight acres where she lived with husband John, the Brooklyn-born author and teacher wrote thirty-eight books. These include Gardening Without Poisons, Probiotic Foods for Good Health, and The Family Whole Grain Baking Book. She also advised well-known authors and activists, including Rachel Carson, author of Silent Spring, and nutritionist Adelle Davis, even contributing a chapter to Davis’s Let’s Eat Right to Keep Fit. According to a 2015 Yankee Magazine article, Hunter’s lifelong dedication to healthful living and eating was inspired by her own lackluster health and reading the 1933 book 100,000,000 Guinea Pigs by Arthur Kallet and Frederick J. Schlink, which posited that food manufacturers and pharmaceutical companies were manipulating the population. As a result, she changed her diet by first cutting out sugar and then adding whole grains and more fruits and vegetables, dietary practices that today are almost a given for much of the country.

She was also the food editor for Consumers’ Research Bulletin, a photographer, and of course an avid gardener at the home she and her husband purchased in 1948 for $1,800. They turned the farmhouse into a bed and breakfast for folks seeking a more natural lifestyle and experience, and they served their guests the wholesome foods she helped generations learn to appreciate and cook.

Another who leaves behind a profound and enduring legacy and who has called this beautiful place home, Beatrice Trum Hunter will be missed.

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FOOD & SPIRITS

Top Spots for

Hot Chocolate

I

ced coffee days are waning now that autumn is approaching. Our cravings turn to something warm and comforting to welcome leaf-peeping season. Rather than going back to the same old coffee or tea, why not have a hot chocolate or its caffeinated hybrid, the café mocha/mochaccino?

OUR PICKS FOR HOT CHOCOL ATE SPOTS

White Mountain Gourmet Coffee 15 Pleasant Street, Concord WWW.WHITEMOUNTAINGOURMETCOFFEE.COM

White Mountain Gourmet Coffee carried us through summer with their frozen chocolate caramel mocha and mochaccino shake, but now it’s time to turn up the heat and get their rich steamed-milk hot cocoa or a frothy mochaccino.

True Brew Café 45 South Main Street, Concord WWW.TRUEBREWBARISTA.COM

Well-known for expertly made espresso and real fruit smoothies, True Brew Café is also a master of specialty lattes. Try their Dirty Irish Mexican café au lait made with Mexican chocolate and Irish cream or the Moose Knuckle with caramel, macadamia nut, and German chocolate.

The Crust and Crumb 126 North Main Street, Concord WWW.THECRUSTANDCRUMB.COM

While the specialties at The Crust and Crumb are all about their delicious cakes and cookies—oh, those molasses crinkles—they also have a hot chocolate they make fresh to order. It’s a secret blend of chocolate and other mysterious flavors you have to sip to believe.

Baked Café & Bakery 249 Sheep Davis Road, Concord WWW.BAKEDDOWNTOWN.COM

Stop into Baked Café & Bakery for a fabulous panini. To go with it, try their Mocha Cappuccino made with dark chocolate, espresso, and steamed milk or the Hot Choconilla with a hit of vanilla syrup to mellow out the smooth chocolate.

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Experience

Mill Falls Marketplace

11 Shops & Cascade Spa • 5 Restaurants • 4 Inns • Lake Winnipesaukee

Routes 3 & 25, Meredith, NH • Shops open daily at 10 a.m. • millfallsmarketplace.com

HUMOR |

BY ERIC PINDER

Chasing

Bears

BECAUSE BEARS MAKE EVERYTHING BETTER

The first thing I see while driving to school on Wednesday is a fat black bear jogging up the sidewalk into town. I blink in surprise. At seven o’clock on a school day, you expect to see buses, not bears.

We pass so close that the bear’s shadow touches my car.

The animal grins and rushes past me toward the Big Apple convenience store, as if there’s a sale on honey and they’re about to run out.

I hurry in the other direction, eager to tell my Nature Writing class. Every Wednesday we take a field trip, and I promise to show them moose and bears. I’m always optimistic that we’ll see exciting wildlife, but so far all I’ve been able to deliver are a few mosquitos, some tadpoles, and a disappointingly small garter snake.

When I started teaching a college course called Nature Writing eleven years ago, the first thing I said as we walked to the edge of the deep, dark woods was, “Don’t worry, people on my field trips hardly ever get eaten by bears.”

A senior arched an eyebrow. “Hardly ever?”

To my surprise and disappointment, the only thing we encountered in the woods that day was litter. A damp cardboard box crumbled when I tried to pick it up. Apparently, that patch of forest was once a favorite hangout of drinkers and partyers.

Shards of old beer bottles mingled with pebbles on the path.

Perhaps for that reason the place was not a favorite hangout of bears. We didn’t find so much as a paw print. On later trips, the same woods yielded up beavers, bumblebees, and even box turtles, but still no bears. I hope my glimpse of one on the sidewalk this morning means our luck is about to change.

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Don’t worry, people on my field trips hardly ever get eaten by bears.

Rain is in the forecast, so I want to get outside while the sun still shines. I wait for the last student, groggy from lunch, to shuffle to his seat. He holds a fist to his face and yawns behind it, then drops his backpack in a chair with a thud.

Sleepy sunlight floods through the windows. The bears may have long since awakened from hibernation, but some of the students clearly haven’t yet.

The rest of the class chatters and flips through their books until I stand and make an announcement: “I saw a bear on the way to school today!”

At once, every conversation stops. They all sit up straighter.

Even the student by the door stops texting and looks up. A tense silence falls. Every eye is on me, and not a single person looks bored. Teachers live for such moments. My audience is eager to hear more, and all it took to get their attention was a single word: bear.

Bears make stories better. They just do.

Tell a story about an ordinary person or a dog running up that same sidewalk into town, and unless the dog has rabies and the person is planning to rob the store with Chekhov’s gun, no one will care. You’ll be lucky if they don’t fall asleep.

Put a bear in the story instead, and suddenly you have their rapt attention.

While I still have my students’ attention, and before they realize that nothing else happens in my story and start throwing rotten fruit at me (the bear shrank in my rearview mirror and disappeared when I turned the corner; the end), I read aloud a funny bear-versus-human scene from Bill Bryson’s bestseller, A Walk in the Woods. As Bryson’s book demon-

strates, good nature writing is not just about nature. Black bears, bluebirds, red sunsets, and purple prose all create a colorful setting, but the true story lies in how humans respond to that setting. How does nature affect us and change us?

Without change, there is no story. Bears change things. They change our emotions.

If we see playful cubs, our coos of “Aw, look how cute they are!” may turn into shrieks of alarm moments later when mama bear roars and charges at us because we’re too close to her kids. Without bears, we’d have no Winnie-the-Pooh, no “exit, pursued by a bear” in Shakespeare, and just think how much more often high school kids would yawn at William Faulkner if his famous story were called “The Squirrel” instead of “The Bear.”

I ask the class, “What are some other good reasons for putting a bear in your writing?”

It’s a rhetorical question. The average male North American black bear weighs as much as six hundred pounds, has ten claws capable of gouging out a tree trunk, and four

We’re in the

razor-sharp canine teeth the size of your thumb. That’s six hundred and fourteen good reasons right there. Grizzlies are bigger and therefore even more effective at eliciting screams and turning the pages.

People who encounter a half-ton of snarling fur, fang, and claw are going to act differently from how they normally behave.

And that’s what every good story is about: change. Get startled by a bear, and it will change your heart rate in a hurry. A few years ago, the governor of Vermont learned that lesson when he tried to scare away some bear cubs from his backyard birdfeeders. Bad decision, Governor. Polls show that mama bears unanimously oppose such a measure. When the governor ran outside, barefoot, to bring in the birdfeeders, mama bear charged. He got back to his porch just in time.

The attempted theft of a politician’s birdseed soon spread from the local Lebanon Valley News to news outlets and Twitter feeds across the nation, and is it any wonder why?

Everyone likes a good bear story.

Another bear suspect sneaked into a house in New Hampshire around the same time. She allegedly gobbled down some fruit, drank from the goldfish bowl, left a fish flopping on the kitchen counter, and ran off with a teddy bear. Thousands of home burglaries get reported in the US each year, but guess which one made the national news, and made people smile?

We like to feel the emotions, good and bad, scary and heartwarming, that bears inspire. A world without bears would be boring. So would a book without bears.

That’s why I encourage the class not to stay cooped up indoors or take the road more traveled. New Hampshire is full of off-thebeaten-path places that are sure to provide inspiration, whether a bear shows up or not. The important thing is to go looking.

Shakespeare almost had the right idea.

To create a truly compelling story, here’s what we writers need to do: Exit, pursuing a bear.

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NEIGHBORHOOD PROFILE |

BY KATHLEEN M . FORTIN , PHOTO BY ALLEGRA BOVERMAN

Concord’s

Book Shark GIBSON’S MICHAEL HERRMANN NURTURES A LITERARY LEGACY

Michael Herrmann, owner of Gibson’s Bookstore, was a voracious reader from a young age, borrowing many books from his rural Virginia hometown library. Titles such as Catch-22 and Lord of the Rings might seem a bit advanced for a boy of twelve, but Mario Puzo’s The Godfather had them beat.

When Michael’s mother found him reading the tome one morning, she asked, “What page are you on?” He answered, “Forty.” Knowing he had already read the salacious scene between Sonny and Lucy, which appears on page twenty-eight, her retort was, “Well, I guess you can keep reading.” Michael’s fascination with books was a sign of things to come.

One day in 1994 while living in New York City with his wife and young family, Michael spotted a newspaper advertisement for available New England businesses. One of them happened to be for a bookstore, which brought back happy memories of working in a bookstore during his youth. One thing led to another, and before long, he’d bought that store. “It was a leap of faith,” he says, but he felt that life as a bookseller in Concord, New Hampshire, could be good. He was right.

A LEGACY TO MAINTAIN Michael didn’t just buy any bookstore—he purchased a New Hampshire institution. Founded in 1898 by Walter Gibson (Michael is the fifth owner), Gibson’s is the oldest bookstore in New Hampshire. Michael is reminded of the store’s legacy when one

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of Walter’s granddaughters living on the West Coast stops in for a visit.

An acquaintance of mine put me in touch with ninety-fiveyear-old Patricia Gibson Baker, who was delighted to talk about her grandfather. Like Michael, her grandfather chose bookselling as a new venture; it was an alternative to becoming a farmer like his neighbors in Hillsborough. Patricia is proud of what Michael has done and calls Gibson’s, “the most wonderful store you could have in Concord.”

A BOOKISH SHARK IN THE SEA Probably much like Mr. Gibson, Michael’s bookselling career has encountered challenges. Settling into the role was daunting work, and twenty-four years later, that work is ongoing. Despite online sellers such as Amazon and e-books, and amid media reports that independent bookstores are dying, Michael has managed to keep the store vibrant, seeming to defy the odds.

“Books are like sharks,” Michael says. He paraphrases Douglas Adams, author of The Hitchhiker’s Guide to the Galaxy: “After evolution moved on, without the shark changing for millions of years, the shark remains king of the ocean.” E-book reading is its own experience, he says, but it can’t replace the feel of a book in your hand. The physical book is still the shark of the literary ocean.

Michael’s convictions led him forward, with his first store expansion in 1998, even after learning that a branch of Borders was opening in town in early 1999. Of course he worried about the impact of competition, but he went ahead with his expansion from two thousand to four thousand square feet. That’s when Gibson’s joined spaces with the bakery Bread & Chocolate. As anxiety provoking as the decision was, Michael chose fight rather than flight. Listening to this tenacity made me realize that he is a bit of a shark himself!

By the time Borders closed and left town in 2011, Michael had learned a lot about the bookselling business—most important,

that the community’s commitment to local businesses and to his business is paramount. If Gibson’s has added to Concord’s cultural life, it’s because of its customers, a factor Michael appreciates most.

After Borders’ failure, Michael saw an opportunity to expand again. It was a gutsy decision to go from four thousand to twelve thousand square feet, but once again, it was time for the shark to dive into the deep end.

His move to the current space coincided with the city’s recent downtown investment.

The timing was perfect.

With all the tumult in the bookstore industry, Michael is uncertain about the next threat, but he’s confident it’s out there.

Whatever it is, he’ll be ready. For now, he focuses on making the store the best it can be by refining and improving and bringing in the best books to meet his customers’ diverse needs and wants, as well as hosting store events that add to the culture and community. Above all, his customers’ needs are number one.

A GL AMOROUS LIFE ? MEH. BUT ONE HE LOVES. Amid the big-picture issues, Michael says there is a less-than-glamorous aspect to the business of books. He remembers preparing for an author event with Richard Russo that Gibson’s held at the Capital Center for the Arts when Main Street was torn apart during the recent construction project. He shakes his head recalling that he wheeled a cart full of the author’s books across the muddy street like a nineteenth century itinerant bookseller, or perhaps the owner of a kiosk along the banks of the Seine in times gone by.

What kind of person becomes a bookseller? “We’re nerds,” Michael says, smiling.

“It’s a particular set of skills. We are a hybrid of an introverted extrovert or an extroverted introvert.” While reading is an introvert’s activity, talking about books is an extroverted one. Sharing the reading experience is what makes a good bookseller great.

Whenever I walk into Gibson’s, I feel

like a child in a candy store. I want to buy every book I see. I confess to Michael that browsing his vast selection overwhelms me. Perusing the shelves of award-winning books alone—there was no room for this in the former store—gives me a headache.

Michael reads dozens of books each year and agrees there is never enough time. As for my headache, he advises, “Well, think of every book as your medicine.”

Among my many curiosities about this bookseller guru, I wanted to know Michael’s view on a perennial topic among readers. Does he feel the need to finish every book he starts? Unlike me, he has no problem putting a book down if he doesn’t like it. Faced with tens of thousands of books in his store and new titles arriving daily, his strategy is a good one.

Gibson’s Bookstore 45 South Main Street Concord, NH (603) 224-0562 www.gibsonsbookstore.com

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Our Daily Bread A SIMPLE LOAF BUILDS COMMUNITY

BY SUSAN NYE | PHOTOS BY JOHN BENFORD

M

ore than something to nibble on at lunchtime with a piece of cheese and a mug of tomato soup, bread is a part of both our personal and cultural histories. Since biblical times, it has been the staff of life. From small villages to city neighborhoods, bakers and bakeries have been a staple of our communities.

Everyone has a story to tell about bread. For some, it is the holiday stollen filled with raisins and memories of Oma. For others, it’s a childhood filled with Saturday night suppers of hot dogs, beans, and Boston’s famous brown bread. In case you’ve forgotten, the beans were baked, but the bread was steamed. Still others look to history. They will assure you that, contrary to popular belief, Marie Antoinette did not recommend cake to the starving masses (“Qu’ils mangent de la brioche”).

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Peg Loughran, owner of Sunnyfield Brick Oven Bakery in Tamworth, places bread fresh from the oven out to cool.

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The bakery comes to life early—at 5am—and each day is dedicated either to baking or mixing. On mixing days, a fire is built and maintained, then in the evening the ash and embers are removed. The oven retains enough heat, about 500 degrees, for baking the next day.

This and opposite pages: Baker Sarah Paltrineri tends to the oven and takes a break to taste the results of two days’ work.

Meanwhile, Peg places a few more loaves in the oven and adds a bit of a dimple to the top of two pieces of dough before they go into the oven.

ANCIENT GRAINS Bread has been with us for thousands of years. Its story began when our ancient ancestors discovered that, while a bit chewy, grains and seeds could help keep them from starving. From there, anthropologists and historians figure it was only a matter of time plus trial and error before fragrant, crusty loaves were pulled from an oven.

After chewing raw grains, the most likely next step was soaking them in water to make a thick porridge. Inevitably, stones were used to grind the grains into coarse meal. We can assume that somewhere along the line, clever cavemen and women threw dollops of porridge onto hot stones. Crispy cakes of multigrain flatbread were easier to carry and store than bowls of mush. Leavened bread probably took its first baby steps after freefloating yeast landed on the mix and gave rise to primitive sourdough. If that sounds like a whole lot of supposition and speculation, it is. But it does make sense.

UNIVERSAL AND DISTINCTLY LOCAL It took more than a few centuries, but eventually, baguettes, pita, naan, ciabatta, and pretzels found their way into our hearts and stomachs. Leavened and unleavened, bread spread to all corners of the globe. Along the way, it was adapted for regional tastes and preferences, making it both universal and distinctly local.

As a melting pot, the US has the great good fortune to taste it all. From multigenerational mom and pop, Main Street bakeries to high-end, boutique grocery stores and supermarket chains, you can easily find breads from around the world. Many of them come directly from their overseas routes as a legacy of this country’s history of immigration.

For a while, back in the 1960s and ’70s, baking bread took on new popularity. It was all part of the back to nature, flower-power generation. Perhaps you had a hippie sister or uncle who tended a garden and baked his

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Peg moves a rack of cooling bread away from the hot oven. All of the breads made by her bakery rely on a sourdough starter.

GLUTEN FREE OR PROCESSED FREE?

M

“The number of people that are genuinely gluten sensitive cannot be growing as fast as the market

ichael Pollan is the New York Times

niche is growing.” He goes on to liken the gluten-

best-selling author of The Omnivore’s

free craze to a social contagion, arguing that if you

Dilemma and Food Rules with

look at the ingredients of many of these products,

illustrations by the wildly creative Maira Kalman.

He is also the host/narrator of his own Netflix food

they are far from real food.

Later in the documentary, he points out that

documentary, Cooked. Because of the success of

traditionally prepared bread that uses a sourdough

his books and documentary, with their overarching

starter ferments the grains, which breaks down

message eat real food, Pollan is considered by

carbohydrates and gluten. This makes bread

many to be the sage of food and health.

far easier for us to digest and for our bodies to

While he has numerous examples of the

absorb the nutrients within the grains. This is

health problems related to the modern diet (The

how people have prepared dough for centuries.

with fresh flour, there are sourdough starters that

Omnivore’s Dilemma) and suggestions for how

By speeding up the dough preparation process

are passed from one generation to the next. In fact,

to eat real food (Food Rules), his documentary

for mass consumption, Pollan argues, we have

a woman in Newcastle, Wyoming, claims to have

is where he takes on gluten. Gluten refers to

fundamentally altered the structure of bread.

a one-hundred-twenty-eight-year-old sourdough

the proteins found in grains that give dough its

Lest one believe that sourdough starter always

starter that’s been passed down through her family.

elasticity—this allows air pockets to form and

leads to the sour white bread called sourdough,

remain in the dough as it rises—and gives bread

the truth is that sourdough starters are used to

gluten intolerance does not exist, but perhaps with

that indefinable chewy texture.

create beautiful boules, rye breads, baguettes,

the right recipe, many of us can fall in love with

pitas, focaccias, brioches, and on and on. All the

bread again. It’s also possible to make your own

that most people who have an intolerance for

breads shown in the photos for this story are made

starter. All it takes is some whole wheat and/or rye

gluten may, in fact, have an intolerance for overly

using a sourdough starter.

flour, water, and a little patience. The best recipe

In the third episode of Cooked, Pollan argues

processed breads or breads made with yeast rather than a sourdough starter. As he points

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out in an interview with the Huffington Post,

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And since only a portion of a sourdough starter is used to make a loaf, and then the starter is fed

None of this is to say that celiac disease or

we have found is in Peter Reinhart’s book Bread

Revolution.

or her own bread. With Martha Stewart’s influence, bread baking continued into the 1980s before eventually petering out.

Nowadays, you might bake a loaf once, maybe twice a year, but probably not.

You’re not alone. Few people bake bread at home. Not in the US, not anywhere, and that’s one of the beauties of bread. For centuries, it has pulled us from our homes and connected us with our neighbors. This began with communal ovens in feudal Europe as well as the Middle East and North Africa—some still exist today. With tiny cottages, some not much more than hovels, it was neither practical nor safe to have an oven in every home.

A wonderful side benefit developed from the practice of communal ovens.

They brought women together and helped build a sense of community. Every morning, women waited their turn to bake or to drop off their dough. If they dropped it off, they would gather again at midday to retrieve it. While a handful of bake houses still operate, over time, most communal ovens evolved into bakeries. Dropping off dough or purchasing a fragrant loaf, the baker remains central to daily life and community in many cultures.

A DAILY RITUAL Few Americans practice the daily ritual of buying fresh bread. For almost two decades, I lived in Switzerland, just over the border from France. Both the French and the Swiss take their bread very seriously.

Excited but woefully naive, I arrived in Lausanne for what was to be a one-year adventure. Every morning I walked from my tiny studio just above the center of town to my job down by the lake.

On the way, I stopped at a charming little boulangerie. A boulangerie is a bakery but should not be confused with a patisserie. Traditionally, a boulangerie sells breads, croissants, and maybe a few cookies. Just as traditionally, a patisserie sells cakes and tarts as well as more than a few cookies.

Dressed in pink smocks and sporting no-nonsense attitudes, the boulangerie ladies bravely suffered through my pidgin French and my pointing. As time went on and the days grew shorter and colder,

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they realized I wasn’t going anywhere soon.

At that point, the pink ladies must have decided that pointing would not do.

My morning order provided the opportunity for a mini French lesson. Along with croissants and baguettes, there were pain au chocolat and baguettes de campagne. It was important that I know the difference. I skipped the pain au chocolat and definitely preferred the crispier crust of anything and everything labeled campagne. I discovered that most everyone’s standard, go-to bread was the pain mi-blanc. Made with a combination of white and whole-wheat flour, this bread is great for fondue and, more or less, everything else.

For a while, I went on a health kick and indulged in a hearty pain de seigle or rye bread. Baffled, I could not figure out why the ladies in pink continually corrected me when I asked for a petit pain de seigle. As they handed me my loaf and my change, they would say with both certainty and a 50

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slight air of reproach, “Un demi livre de pain de seigle.” Why were they insisting that my purchase was half a book of rye bread?

After several mornings, certain that I had heard correctly, I asked a friend about it.

Turns out un demi livre is a half-pound.

Old habits die hard and travel across borders. For centuries, the size and quality of bread in France was strictly regulated. If you advertised your loaf as a half-pound, it better be. Even after all of Europe moved to the metric system, at least a few old-school boulangeries continued to sell their breads in livres and demi-livres.

Anyway, the ladies were quite proud to hear my morning order evolve into a flawless request for un demi livre de pain de seigle, s’il vous plaît. All these years later, I can still surprise people, even make them wonder if I’m not indeed fluent, when I utter that phrase.

Every move I made in Switzerland, and I made five, prompted a search for the best

Clockwise from top left: There is no finer sound than a bread knife slicing through a warm, crispy crust into soft, tangy bread. Spelt bread ready for market, and below, even more bread cools before heading to stores.

boulangerie in the neighborhood. I have many fond memories of the lessons learned as well as the wonderful smells and sights that fill a good boulangerie. Madame from the bakery on the Route de Chêne advised me about the best way to store a baguette on a sweltering day, or any day for that matter—roll it in a clean dish towel. Of course, the only use for day-old bread is bread pudding or feeding the pigeons.

One of my favorite boulangeries was in Dijon, just over the border in France. I was not alone. It was my weekend boulangerie.

A long line reached out the door, and it was always sold out by ten on Sunday mornings. Finally, my turn would come. Forever hopeful that maybe there was an extra loaf out back, I would politely place my order.

All too often, the owner’s Gallic shrug suggested she knew that I knew better. Never linger over coffee if you want a baguette de campagne on Sunday.

Now, the closest place I can find to one of those hole-in-the-wall boulangeries are the farm stands and farmers’ markets we all love. These family businesses are an important part of the local community. Along with vegetables, local meats, cheeses, and eggs, my local farm stand sells fresh-baked bread twice a week.

My favorite baker delivers baked-thatmorning loaves to Spring Ledge Farm every Friday.

My nonagenarian father, on the other hand, prefers a Saturday morning trip to Wilmot for the farmers’ market. Throughout the summer, he has a weekly visit with Mrs. Huntoon for the latest news and a loaf of old-fashioned oatmeal bread.

The market finishes its season on the last Saturday in September. It is a sad day for oatmeal bread lovers.

Waiting in line at Spring Ledge Farm to buy my olive bread and vegetables, I feel a relaxed and amiable sense of community. There are no pink smocks or Gallic shrugs. Instead, twenty-something women with bright smiles and T-shirts with the Spring Ledge logo help customers. They let me know that this is the last of the corn and assure me that the beets are their own. As I’m there at least a couple of times a week, they have been known to encourage me to come back on Saturday for cider donuts and cajole me into trying their Wednesday baker. It’s good, but still not my favorite.

Regardless of when I stop by, crowded or half-filled, women of every age mill about. Yes, we are mostly women. Some are harried, with a list a mile long; others are on a simple quest for mums or a pumpkin. We wander through the store and greenhouse collecting our goodies. A loaf of bread, a dozen eggs, a pumpkin for the doorstep, and a few ears of late-summer corn. In this little oasis, we can slow down, take a breath, and exchange a tip or a recipe and a smile. We know each other by name or by sight and enjoy the cheery camaraderie and easy informality of a New England farm stand.

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MY FATHER AND THE

FALL

FAIR

BY LAURA POPE

ENDURING MEMORIES OF A YOUNG GIRL AND A NEW ENGLAND TRADITION

N

o one ever forgets their first country fall fair, the earthy smells of the barn mixed with aromatic baked goods; the commu-

nal hubbub of animals, patrons, amusement rides, and music; the rare permission to roam at will to look, touch, and play. As a nine-year-old living in the mill town of Claremont, a day spent at the Cornish Fair engaged every sense, on par with my other wonders to date, the New York World’s Fair and the rapturous Christmas light displays at the Shrine of Our Lady of La Salette in Enfield.

PHOTO BY JOLEE CHASE

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I GAWKED AT VAST DISPLAYS OF

FRUITS AND VEGETABLES ,

IMAGES OF THE SANDWICH FAIR

WONDERING HOW MANY PEOPLE A

GIANT ZUCCHINI COULD FEED.

Skipping down dusty lanes that separated dozens of animal enclosures filled with an amazing array of goats, sheep, pigs, cows, horses, fowl, and oxen, my biggest surprise was meeting the many children tending them.

They proudly shared the exotic-sounding (to my ears) names of their animals and often went on about how to take care of them. Some had already earned a ribbon for their prize specimen, while others were grooming theirs for showing and judging.

Further on, I gawked at vast displays of fruits and vegetables, wondering how many people a giant zucchini could feed. The varieties of apples in shades of green, red, and yellow amazed me, and I was gobsmacked by the colossal pumpkins, sure the lopsided thing sprawling beyond its allotted presentation area was sure to win. At our house, we had a small flower garden where only the fittest survived our blasĂŠ efforts at weeding, some of the latter certainly prize worthy.

At the fair, my father caught up with me in the barn devoted to farm foods, all of them homemade and some preserved in antique-looking mason jars. Patiently and with great passion, he recalled his sense memories of homemade jellies, jams, dilly beans, and the like. He identified the con-

PHOTO BY ERNIE LANDRY

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PHOTO BY JOLEE CHASE

PHOTO BY AMANDA ROYCE, UNH COOPERATIVE EXTENSION

PHOTO BY ERNIE LANDRY

UPCOMING FARM FAIRS Deerfield Fair Thursday, September 28 to Sunday, October 1 Deerfield Fairgrounds, Route 43, Deerfield $10 for ages 13 and up, free for kids 12 and under.

WWW.DEERFIELDFAIR.COM

Sandwich Fair Saturday, October 7 to Monday October 9 Sandwich Fairgrounds, Route 109 North, Center Sandwich $10 for adults, $3 ages 8 to 12, children under 7 free.

WWW.THESANDWICHFAIR.COM

Fryeburg Fair Sunday, October 1 to Sunday October 8 Fryeburg Fairgrounds, Route 302, Fryeburg, Maine $12 per day, $65 for an eight-day pass, children under 12 free.

WWW.FRYEBURGFAIR.ORG

PHOTO BY CINDY HEISLER

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HE IDENTIFIED THE CONTENTS OF THE VARIOUS STRANGE-SOUNDING

NAMES FROM HANDWRITTEN LABELS ON THE FLEET OF JARS .

tents of the various strange-sounding names from handwritten labels on the fleet of jars.

Besides the pickled beets, onions, and all kinds of pickles such as dill, bread-and-butter, icicle, and mustard, there were vast quantities of relishes including a polychrome item called piccalilli. There were relishes sweet and savory, including corn relish, red and green tomato, and a vast array of chutney. One other item was called watermelon pickle and made of watermelon rind, sugar, salt, and spices.

I can still see a woman wearing a large apron sitting on a chair next to a table with a whirring fan. She was hand-grating horseradish, and my father almost ran to her to buy two jars. “An elixir!” he exclaimed, as we left with my hand pinching my nose shut to stop the offending odor of the root. To a child more experienced with the contents of TV dinners, these homemade wonders were obviously magical, a trove of secrets on view only a few days of the year.

Father was equally generous in his admiration for the variety and quality of homemade pies on display in the next building, which left me reeling and hungry. Thankfully, generous slices of pie were available then and

PHOTO BY JEFF MCEVOY

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REVELING IN

T

he enduring fall country fair traces its roots to the convergence of two primal human forces: the urge to gather as a community and the irresistible pull to marvel, ponder, and celebrate the autumn harvest before the onset of arduous winter.

The fair celebrates the harvest and the foundation of the harvest, which is the community of farms with their animals, equipment, and the produce and practices of the family farm. It is also a time for farmers to compete, demonstrate, show off the best of their accomplishments that year, and do some trading and selling. To say the least, this legacy of our more family- and communitycentered past plays a role in some of our finest literature, art, and humor (Garrison Keillor has thoroughly mined the fall fair for A Prairie Home Companion and his News from Lake Wobegon).

Unfortunately, in the Granite State, we are down to ten fairs. These include the Hopkinton State Fair, Hillsborough County Agricultural Fair, Deerfield Fair, and the Sandwich Fair. And then there is the granddaddy of them all, the Fryeburg Fair, which started in 1851. Just over the border from Conway in Maine, it has more than three hundred thousand attendees.

Sadly, the Rochester Fair, which got its start in 1875, announced in May of this year that it was giving up the ghost for financial and attendance concerns. There is an attempt to resuscitate it, and we wish them well.

That the state is losing these fairs and that some are going a more modernist route away from their familyfarm origins to more garish and loud attractions is a real loss. Community, whether it is our region, state, or town, is built on history and the legacies left by those who came before us.

“The fair is essentially a celebration of agricultural roots,” says Claes Thelemarck, the UNH Cooperative Extension’s 4-H coordinator for Carroll County. Claes recently joined the board of the Sandwich Fair, which is the last fair of the season in New Hampshire and one that many contend strives to capture and emphasize the traditional roots of the fair.

Started in 1886, the Sandwich Fair is a Columbus Day weekend tradition that has a deep connection to 4-H. The 4-H program is run in New Hampshire through its land grant university—UNH—and there are a dozen 4-H clubs in the state, one for each county. The Carroll County 4-H club, which Claes oversees, boasts one hundred fifty members and thirty volunteers.

“In the past, the main element at most fairs was primarily a livestock show with cattle for auction and

THE NOBLE TRADITIONS OF THE FARM

PHOTO BY AMANDA ROYCE, UNH COOPERATIVE EXTENSION

trading. It was an important part of farming culture.”

He adds, “4-H was created to continue the thread of agricultural knowledge to a new generation of farmers with a science-based program, which was fostered earlier by the many Grange Halls throughout the region when the halls were being built in the 1880s. We picked up where the Grange Hall left off.”

In E.B. White’s Charlotte’s Web, Wilbur the pig is the recipient of two buttermilk baths to brighten his look for showing at the fair. You’ll see that same kind of preening and primping, called fitting, lavished on the many show animals at the fair, most touchingly by the 4-H kids.

The 4-H, which has been in New Hampshire for a little over a hundred years, is an acronym for Head, Heart, Hands, and Health. It’s designed for kids eight to eighteen to learn through experience, such as how many bushels of corn can be grown on an acre of land, how to raise a beef steer, and how to grow and harvest crops and grains as well as many other agricultural and life skills. “The 4-H is also very active in urban areas as the farm to table movement has taken off,” says Claes.

At the Sandwich Fair, the 4-H exhibit hall showcases all the 4-H clubs and exhibitors, including the animals, arts and crafts, woodworking, and quilting. “We have a strong quilting program for youth, as we hold a quilt camp in summer. Those who helped make the quilt have to work two to three hours a day at the fair, and they see

their quilt raffled off with proceeds going back to the program,” Claes says.

Another refreshing aspect of the Sandwich Fair is the layout. Visitors can, if they wish, revel only in the roots of farm practices, including the shows and demonstrations, barn displays of foods, the farmers’ markets, the parades (an antique car parade on Saturday and Grand Parade on Sunday), the crafts, and fiber arts, all of which are akin to my first fair outing in Cornish with my father. Attendees can, if they wish, cross a little bridge to get to the separate, modern-day delights of the midway.

Part of the pleasure of these community and farmbased fairs is happening upon something amusing and unique to rural life. And what is more engaging than cheering on children trying to wrangle a pig, women tossing skillets, and men tossing kegs?

At the Sandwich Fair, the most popular event is the Children’s Tractor Pull, with little ones at work on their pedal tractors. There are also the animal events such as the miniature horse demonstration, sheep shearing competition, open swine show, dog demonstration, and many 4-H demonstrations. One can add a bag full of farm-fresh produce and products, a listen to live music, and a spin on the merry-go-round.

The prospect of another fall fair season looms in mid summer here at my own farm, when the vegetable and herb gardens thicken, the sunflowers begin to tower, and the barn swallows slice and soar through the air and over the ever-taller meadows around us. I think of our home’s

earliest denizens who built the house and barn in 1852 and created a shipping and livestock business. A later family ran a dairy farm and apple orchard and, in the 1930s, added Farmer’s Union store in the ell of the house.

Because of that history, our role as growers, and all our collective farm fair experiences, we continue our seasonal treks to fall fairs. These most definitely include the legendary celebration of rural organic living, farming, and growing called the Common Ground Country Fair in Unity, Maine. Sponsored by the mighty Maine Organic Farmers and Gardeners Association (MOFGA), this fair, seeded by the back-to-earth movement in the 1970s, focuses on agriculture and the latest in organic farming methods. It features top-notch speakers, folk arts, everything agricultural, special programs for children, demonstrations, competitions (the wizard-looking individual who appraised beans at a recent fair was spellbinding), exhibition hall, a fleece tent, and much more. Added bonuses include the superbly rendered poster and T-shirt (last year’s drawing of Bright Lights Swiss chard is a real keeper) as well as membership that includes seminars, a newsletter, and a network of growers.

Our state is losing some of its fairs and, with them, some of its history. Others are turning more to midways than barn ways. But for those of us living in and around Concord, there are still plenty of opportunities to enjoy our heritage and the legacy of those who came before us.

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MY FATHER SPOKE KNOWINGLY AND LOVINGLY OF THE TALENTS OF THOSE WHO MADE HAND-

STITCHED QUILTS, POT HOLDERS, APRONS, AND THE LIKE. . .

there. We staggered out of the pastry emporium holding our stomachs and ready for the next experience.

Turns out, our gorge of pie harkens back to early days when patrons could feast on every kind of farm food, not just pie. There was much more available in the time of children’s author Laura Ingalls Wilder, who wrote in Farmer Boy, “The church dining room was already crowded. Everyone was talking and laughing, but Almanzo just ate. He ate ham and chicken and turkey. He ate potatoes and gravy, succotash, baked beans, and onions and bread. He ate pumpkin pie and custard pie and vinegar pie. There were berry pies and cream pies and raisin pies, but he could not eat one bite more.”

A country boy from Canaan and Orford in the Connecticut River Valley, my father spoke knowingly and lovingly of the talents of those who made handstitched quilts, pot holders, aprons, and the like, all on view in another building. He knew of the pride that came from growing food, cooking fresh food, and putting some away for winter. Again, Laura Ingalls Wilder’s words resonate: “Driving home that night, they all felt good. Alice’s wool-work had won first prize, and Eliza Jane had a red ribbon, and Alice had a blue ribbon for jellies.” In that story, little Almanzo also burst with pride for his blue ribbon

PHOTO BY AMANDA ROYCE, UNH COOPERATIVE EXTENSION

PHOTO BY SCOTT POWERS

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PHOTO BY ERNIE LANDRY

SANDWICH NEW HAMPSHIRE

A FAMILY TRADITION!

PHOTO BY AMANDA ROYCE, UNH COOPERATIVE EXTENSION

for best and biggest milk-fed pumpkin.

And just like the characters in the story, my father and I watched the many races, animal competitions, and demonstrations in rapture. “They watched the foot-races and the jumping contests and the throwing contests . . . the farmer boys won most of the time.”

I took aim with wooden hoops at candlepins, shot at a conveyer of ducks with an air gun, and handed over little paper tickets to play all manner of games, for most of which the odds were heavily stacked against me. That didn’t matter. My father helped a little and we won a small, stuffed bear and a plastic ring. That was nice, but what mattered was my father and me, wandering from barn to barn, booth to booth, and ride to ride. I was small and held his hand and he held mine.

Many hours later, as the sun turned the sky a light pink, I fell asleep in the car as Father drove us home. I was overstuffed, blissfully grimy, utterly exhausted, warm, safe, and happy.

OCTOBER 7- 8 - 9, 2017 Fairgrounds Open Daily at 8am Friday Midway Preview 4-9pm • Pay One Price Rides $20 Saturday Pay One Price Rides 9-2 $20 Rides Open 9am Saturday, Sunday & Monday

thesandwichfair.com

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Water Hikes IT’S NOT ABOUT THE SUMMIT, BUT THE JOURNEY STORY AND PHOTOS BY LISA BALLARD

utumn is not usually a time when I plan a hike along a brook, to a remote lake, or to a waterfall. I rarely plan hikes to water, period. There are just too many eyepopping views from mountaintops in New Hampshire, especially when the foliage is peaking and the valleys glow red. However, many of the trails in the White Mountains follow water, cross over it, or pass beside it. After exploring the backcountry for more than thirty years, I’ve found it’s the water along a route that makes it memorable.

A

Waterfalls awe me the most. Often a trickle by September, a healthy rainstorm can reinvigorate a trailside waterfall, turning it into a spectacular deluge. The forest cascades on Falling Waters Trail above Franconia Notch and on Champney Falls Trail on Mount Chocorua come to life after only a little precipitation, spilling down their rocky walls to the delight of hikers passing by. Some of the more famous waterfalls in the White Mountains—Arethusa Falls, Diana’s Bath, Franconia Falls—are destinations in and of themselves.

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Gorge Brook Trail leading to Mount Moosilauke.

WHERE ARE THE TRAILS? 1

Bridal Veil Falls

2

Ammonoosuc Ravine

3

Cascade Path

4

Nineteen Mile Brook Trail

5

Arethusa Falls Trail

6

Gorge Brook Trail

7

Beecher and Pearl Cascades via Mount Avalon Trail

2 7 1

6

4

5 3

1 A porch is a place for food, family, and community. This classic example offers a cool spot for lunch. Photo courtesy of Bonin Architects & Associates.

BRIDAL VEIL FALLS NEAR FRANCONIA

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Nineteen Mile Brook Trail.

And then there are the pools below the waterfalls, where water gathers before continuing downstream, often deceptively deep due to their marvelous clarity. When the exertion from a hike heats me up, I cool off in one of these enticing basins, sometimes soaking just my feet, sometimes wading in to my thighs, and occasionally dipping all the way under.

The Carter Lakes that feed Nineteen Mile Brook and Lonesome Lake on a shoulder of the Kinsman Range are two favorites. The bracing water reinvigorates my tired muscles. The fact that it’s fall doesn’t deter me.

These dunkings are as chilly during the summer as on a mild day in mid October.

Water in the Whites is as ubiquitous as the peaks themselves. Here are three of my favorite places to get wet, summer or fall.

1

BRIDAL VEIL FALLS

CLOSEST TOWN: Franconia TOTAL DISTANCE: 5 miles, out and back TOTAL VERTICAL GAIN: 1,200 feet DOG FRIENDLY: Yes DIRECTIONS TO TRAILHEAD: From Franconia, take Route 116 south.

Turn left on Coppermine Road. Hiker parking is on the left before the “Private Road” sign. Walk up the road a short way, then bear right at the fork onto the footpath.

WHAT’S SPECIAL: Bridal Veil Falls lies on the northwestern side of a ridge between Cannon Mountain and the Cannon Balls. Coppermine Brook pours through a narrow spot on a high ledge, then widens as it plummets, creating one of the most beautiful waterfalls in the Granite State.

The approach follows the brook below the falls where there are numerous pretty pools. The larger swimming holes are at the base of the waterfall just beyond Coppermine Shelter, a lean-to perched beside the stream.

It’s a perfect place to camp with young kids. That said, my visit to Bridal Veil Falls was with a hiking pal from Franconia. She frequently walked to the falls for the exercise and to think over her life’s challenges. I found the constant babble of the water soothing as we hiked up the trail, but nothing could prepare me for Bridal Veil Falls itself. This eighty-foot cascade curved gracefully down the cliff as if the bride who wore it looked back at a crowd of well-wishers. It mesmerized me until my dog brashly splashed me while leaping in and out of the forty-five-degree water.

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2

Presidential Traverse to the AMC’s Lakes of the Clouds hut.

AMMONOOSUC TRAIL NEAR BRETTON WOODS

AMMONOOSUC RAVINE (MOUNT WASHINGTON) 2

CLOSEST TOWN: Bretton Woods TOTAL DISTANCE: 6.2 miles, out and back to Lakes of the Clouds; 9 miles, out and back to the summit TOTAL VERTICAL GAIN: 2,983 feet to Lakes of the Clouds DOG FRIENDLY: No, due to steep rock chimneys and ladders. Dogs are not permitted inside the Appalachian Mountain Club’s (AMC) hut by the lakes.

DIRECTIONS TO TRAILHEAD: From Route 302, turn onto Base Road at Fabyan’s Station Restaurant toward the base of the Mount Washington Cog Railway. The trailhead is just above the railway’s base lodge.

WHAT’S SPECIAL: When Samuel Taylor Coleridge wrote his famous phrase, “Water, water everywhere” (The Rime of the Ancient Mariner), if he had referred to freshwater instead of saltwater, he might have had Ammonoosuc Ravine Trail in mind. The shortest route to the AMC’s Lakes of the Clouds hut, this rocky climb is a water-lover’s delight. The trail passes two waterfalls as it follows the upper Ammonoosuc River to its source, the twin tarns for which the hut is named. The hike ascends gently at first through a temperate rainforest on a well-used eroded trail.

When the path tips upward, numerous rock steps aid the climb. Streams and cascades spill all around you, which can make the footing slippery, but there’s no rush with so many inspiring spots to take a water break.

The last time I hiked up Ammonoosuc Ravine Trail was one of my life’s grand adventures, though not intentionally. My goal was to show my son, Parker, age fourteen, and a family of three from Massachusetts, including their son, age ten, the AMC’s Lakes of the Clouds hut. The weatherman predicted sunny skies, but Mount Washington often chucks forecasts aside. A quick-moving storm hit as we lunched beside the pool at the base of an interesting waterfall in the shape of a Y. I worried that my son and my friends would be in peril in the soaking rain. The temperature plummeted, and the rocks became slippery. However, everyone was prepared with warm layers, wool hats, gloves, and rain gear, and they proved sure-footed. We kept moving while marveling at the waterfalls that grew in volume before our eyes.

I’ve a secret to share about this hike: If you like to cast a line for trout, the Ammonoosuc River between the Cog Railway’s base and the Omni Mount Washington Resort harbors hungry rainbow trout. Look for the angler pullouts along Base Road. Even if the fish aren’t willing, it’s worth the short hike down to the river to see the emerald pools and smooth rock grotto.

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3 CASCADE PATH (SNOW’S MOUNTAIN) 3

CLOSEST TOWN: Waterville Valley TOTAL DISTANCE: 3.6 miles, out and back TOTAL VERTICAL GAIN: 700 feet DOG FRIENDLY: Yes DIRECTIONS TO TRAILHEAD: Follow Valley Road to the base of Snow’s Mountain. The trailhead is just past the chairlift terminal (to the north).

WHAT’S SPECIAL: Cascade Path is one of those unexpected gems of a hike. It’s family friendly, dog friendly, and swimming friendly. The route climbs past several lovely pools at the base of equally exquisite waterfalls.

My son and I found Cascade Path by chance. We were unloading our mountain bikes after riding the chairlift up Snow’s Mountain when the lift attendant mentioned the route as part of her general mountain-biking directions. “Take the Upper Snow’s Mountain Trail,” she coached us, “It’s a wide, gentle descent, and there’s a great waterfall at the first bridge.”

We pedaled down an old woods road, winding through a dense hardwood forest. When we reached the bridge, we got off our bikes to look at the waterfall. It was underwhelming. There had to be more.

I spotted an unobtrusive trail to our left, which turned out to be Cascade Path. We followed it, leaving our bikes at the bridge. Within a few steps, we came to a taller waterfall that spilled into a deep, green-hued pool. The path continued to descend parallel to the waterfall, but it looked noticeably underused beyond that point. Our curiosity whetted, we decided to explore further and quickly discovered several more waterfalls, each spilling into pristine pools framed by low, damp cliffs and the lush forest.

It was a water-lover’s Eden!

Parker immediately shed his shirt and shoes and jumped into the chilly water. “It’s cold!” he spurted, surfacing quickly, “but it’s refreshing!”

We’ve returned several times, sans mountain bikes, approaching the pools on foot from the base of Snow’s Mountain. It’s now among our favorite swimming holes in New Hampshire.

CASCADE PATH NEAR WATERVILLE VALLEY

CAN I DRINK THE WATER?

A

ll backcountry water sources in New Hampshire potentially contain Giardia lamblia, also known as beaver fever, so called because beavers are a major carrier of this nasty parasite. If a beaver or another animal poops in the water upstream from where you drink it, you are at risk.

“It’s a twenty-pound weight-loss program that includes terrible cramps, diarrhea, vomiting, and high-powered antibiotics,” says Marco Johnson,

Field Staffing Director and a Field and Wilderness Medicine Instructor for the National Outdoor Leadership School (NOLS). “You can’t see it. Clear running water doesn’t mean it’s safe. Cloudy water doesn’t mean it’s not potable.”

Just how much risk is there of contracting beaver fever? No one really knows. The fact that not all water is tainted is a reason why an accidental mouthful while swimming doesn’t make you sick. Can you get a waterborne illness if you eat fish that you catch? “Only if it’s sushi,” says Marco.

“Cooking, in essence, boils it.”

Bottom line: There’s no downside to treating wild water sources before imbibing. Boil it, zap it with a SteriPEN, filter it, or add chemicals (Aquamira or iodine). The risk takes away the romance of lowering your mouth to a stream, but the consequences could be significant if you don’t.

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FOUR OTHER IDEAS Beyond the hikes already described, one can find beautiful water and hiking on these trails: 4 Nineteen Mile Brook Trail The lower section of this trail, which begins at one of the more popular AMC trailheads, runs along Nineteen Mile Brook. After about 3.8 miles of hiking, the trail will bring you to the AMC’s Carter Notch Hut. 5 Arethusa Falls Trail This relatively short hike, 1.5 miles, leads to one of the most scenic and largest of the state’s waterfalls. There is also a side trail that follows Bemis Brook, runs parallel to Arethusa Falls Trail, and reconnects with Arethusa Falls Trail after about a half-mile.

6 Gorge Brook Trail This trail loops up and over Mount Moosilauke, but the first stretch of the trail follows Gorge Brook with beautiful views of the brook and pools.

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Beecher and Pearl Cascades via Mount Avalon Trail 7

These are beautiful falls that can be accessed via Mount Avalon Trail. (This trail will also bring you to the summits of Mount Tom and Mount Field.) The trailhead is at the depot in Crawford Notch.

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SUBSCRIBE MORE INFORMATION For more info on these hikes and other water hikes, contact the Appalachian Mountain Club, www.outdoors.org.

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Be sure to order a subscription for yourself too!

Send a check for $19.95 for one year (4 issues) to: Around Concord 30 Terrill Park Drive, Concord, NH 03301.

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EVENT CALENDAR

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THEATER

•

MUSIC

•

DANCE

•

What's Happening

LECTURE

•

ART

September 13, October 11, November 8

In & Around Concord

Andrew Pinard: Discovering Magic Hatbox Theatre, 7:30pm HATBOXNH.COM

Through December 24

New Paintings and Indoor Sculpture Exhibit Featuring work by Barbara Danser, Ian Torney, and more.

Artists reception: September 21, 5–7pm Millbrook Gallery & Sculpture Garden THEMILLBROOKGALLERY.COM

September 14–15

Lauren Rainbow: An Evening with Spirit Capitol Center for the Arts, 7:30pm CCANH.COM September 16

Canterbury Artisan Festival Canterbury Shaker Village, 10am–5pm WWW.SHAKERS.ORG

September 8–10, 15–17, 22–24

The Final Reel Ghost Encounters, a paranormal reality show, has arrived at a mansion on the coast of Maine to investigate rumors of a haunting. The subject: Jackie Leman, best known for her silver-screen persona, Dolly Dancer. One fateful night, Ms. Leman cast herself from the balcony into the raging seas below. While the producers of Ghost Encounters are seeking a ratings bonanza, the late Ms. Leman provides our investigators with something they have never encountered—an actual haunting.

Hatbox Theatre, Fri & Sat 7:30pm; Sun 2pm HATBOXNH.COM

September 16

Ed Gerhard Capitol Center for the Arts, 8pm CCANH.COM September 16–17

Open Garden, with the Caterpillar Lab on Sunday Bedrock Gardens, Sat 10am–4pm; Sun 12–4pm BEDROCKGARDENS.ORG

September 12, October 10, November 7

Tales Told October 6

NHPR Presents Garrison Keillor with Robin & Linda Williams Capitol Center for the Arts, 8pm CCANH.COM

Inspired by The Moth series, audience members will put their names in a hat and will be called up at random to tell a true, original story. Audience members will act as judges with a winner to be announced at the end of the evening.

Hatbox Theatre, 7:30pm HATBOXNH.COM

Through September 22

Spinning Tales and Weaving Stories

September 17–January 18, 2018

The League of NH Craftsmen is hosting a fine craft exhibition, Spinning Tales and Weaving Stories, which showcases the work of our juried members, each with a unique tale to share.

The Gallery at the League of NH Craftsmen WWW.NHCRAFTS.ORG

The Paris of Toulouse-Lautrec: Prints and Posters from the Museum of Modern Art

Through October 15

Jane Avril (1899) by Henri de Toulouse-Lautrec (French, 1864–1901). Lithograph, sheet: 22.0625 x 15 in. (56 x 38.1 cm). The Museum of Modern Art, New York. Gift of Abby Aldrich Rockefeller, 1946.

Photograph by Peter Butler.

20th Annual Outdoor Sculpture Exhibit Millbrook Gallery & Sculpture Garden THEMILLBROOKGALLERY.COM

Currier Museum of Art WWW.CURRIER.ORG

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www.aroundconcord.com

Let’s work together to ensure the water you drink, bathe, and “play” in, is safe and clean!

Capital Well Clean Water Center’s team has been committed for over 30 years to helping NH residents and businesses enjoy the safest, healthiest water possible.

September 17

Rohina Malik: Unveiled In her rich, upbeat, and provocative 70-minute collection of five character studies of Muslim women in modern-day America, Rohina Malik brings the five women to life on stage as they serve tea and uncover what lies beneath the veil in this critically acclaimed one-woman show.

Capitol Center for the Arts, 1:30pm CCANH.COM

We Handle All-Things-Water!  Emergency Services – No Water or Water Quality Issues  Geothermal Heating and Cooling  Water Filtration and Purification Systems  Water Pressure Solutions  Well and Municipal Water Testing  Well and Pump Repair, Service, and Maintenance  Well Drilling, Deepening, and Hydrofracking

September 17

27th Annual Season Opening Gala Audi, 6pm WWW.CONCORDCITYAUDITORIUM.ORG September 19

Concord Hospital Payson Center for Cancer Care Presents The “C” Word Audi, 6:30pm WWW.CONCORDCITYAUDITORIUM.ORG September 20

John Cleese Live!

Capitol Center for the Arts, 7pm CCANH.COM September 22

Free Walker Lecture Event: Freese Brothers Big Band with Special Guest Audi, 7:30pm WWW.CONCORDCITYAUDITORIUM.ORG September 22

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Join the Parade…

L a ke s R e g i o n

a “self guided tour” showcasing beautifully crafted homes.

Oct. 7-9th, 2017 • 10-4 Daily

A Home Tour To Inspire You!

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Capitol Center for the Arts, 8pm CCANH.COM September 23

All Saints Anglican Church Opera Competition Audi, 7pm WWW.CONCORDCITYAUDITORIUM.ORG

As a Parade attendee, you will be entertained by a wide variety of architectural styles, beautiful settings, as well as innovative decorations and furnishings.

September 23

Ben Sollee and Kentucky Native Capitol Center for the Arts, 8pm CCANH.COM

“PeOPle’s chOice WinneR 2016” GettyConstruction.com

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CALENDAR Game of Faeries by 2016 Artist Invitational Winner Marilyn Stowe. Photo by Barry Kane.

October 4

My Father’s Dragon When nine-yearold Elmer hears about a baby dragon held captive by the ferocious animals of Wild Island, he sets off to rescue the dragon and return him home.

Capitol Center for the Arts, 10am CCANH.COM October 5

Jersey Boys Capitol Center for the Arts, 7:30pm CCANH.COM

September 23, 24

13th Annual Fairy House Tour The Portsmouth Fairy House Tour is the world’s largest fairy house tour and features more than 200 handcrafted fairy houses made by local artists, florists, garden club members, businesses, families, and schoolchildren. Tracy Kane, award-winning author and illustrator of the Fairy Houses Series and the original inspiration for the Portsmouth Fairy House Tour, will be on hand both days to greet ticket holders and sign autographs.

WWW.PORTSMOUTHFAIRYHOUSETOUR.COM

September 27

September 30

Free Walker Lecture Event: Jackie Davidson & Gary Brandt

Seth Glier

Audi, 7:30pm WWW.CONCORDCITYAUDITORIUM.ORG

Capitol Center for the Arts, 8pm CCANH.COM

Great Scott! (Joplin)

Special Event: Lecture by Dr. Doug Tallamy

Audi, 7:30pm WWW.CONCORDCITYAUDITORIUM.ORG

Bedrock Gardens, 1pm BEDROCKGARDENS.ORG

Audi, 8pm WWW.CONCORDCITYAUDITORIUM.ORG October 6–8, 13–15, 20–22

God of Carnage

October 7

Steven Wright

September 29

Ross Malcolm Boyd & Jamie Feinberg in Concert Hatbox Theatre, 7:30pm HATBOXNH.COM September 30

Fifth Annual Broadway Idol The Winnipesaukee Playhouse, 7pm WWW.WINNIPESAUKEEPLAYHOUSE.ORG September 30, October 1

Jocelyn’s ABC: Adult Broadway Cabaret Hatbox Theatre, Sat 7:30pm; Sun 2pm HATBOXNH.COM

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Capitol Center for the Arts, 8pm CCANH.COM

October 5–8

Deathtrap The longest running thriller in Broadway history, the cunningly clever and comically twisted Deathtrap is a murder mystery masterpiece that is so good . . . it’s to die for!

The Winnipesaukee Playhouse, 7:30pm; additional performances at 2pm Sat & Sun WWW.WINNIPESAUKEEPLAYHOUSE.ORG

Discover more of what's happening 68

Symphony New Hampshire

Yasmina Reza’s God of Carnage is a story about two sets of Brooklyn parents who share the same local shops and parks but, were it not for a playground altercation between their elevenyear-old boys, perhaps would never have met.

Meeting to resolve the matter, a short and casual conversation becomes something altogether more complex as challenges are made and tensions rise.

Hatbox Theatre, Fri & Sat 7:30pm; Sun 2pm HATBOXNH.COM

October 1 September 28

October 6

October 7–9

Special Fundraising Event: Fairy House and Hobbit House Festival Weekend Bedrock Gardens, 11am–3pm BEDROCKGARDENS.ORG

October 8

Julie Fowlis Capitol Center for the Arts, 7pm CCANH.COM

www.aroundconcord.com

October 12

October 13, 14

The Temptations

New Hampshire Pumpkin Festival

Capitol Center for the Arts, 7:30pm CCANH.COM

Celebrate fall with 20,000-plus pumpkins, food, rides, and fun!

Laconia, 4–8pm WWW.NHPUMPKINFESTIVAL.COM

October 13, 14

The Wizard of Oz Audi, 7pm Fri; 2pm Sat WWW.CONCORDCITYAUDITORIUM.ORG

October 15

A Memoir to Bing Crosby: Celebrating an American Original

October 14

The Audi, 4pm CCANH.COM

Vintage Car Show Canterbury Shaker Village, 10am–1pm WWW.SHAKERS.ORG

October 15

Lewis Black Capitol Center for the Arts, 7pm CCANH.COM

October 14

October 18

Family Wellness Festival

Free Walker Lecture Event: Mediterranean Dream: Travelogue with Marlin Darrah

Grappone Toyota, 10am–2pm October 14

Colin Hay

Audi, 7:30pm WWW.CONCORDCITYAUDITORIUM.ORG

Capitol Center for the Arts, 8pm CCANH.COM

PHOTO BY MICKEY PULLEN

October 19

Mermaid Theatre of Nova Scotia Presents Guess How Much I Love You? and I Love My Little Storybook Capitol Center for the Arts, 10am CCANH.COM October 21

Johnny Clegg – The Final Journey Capitol Center for the Arts, 8pm CCANH.COM

Shop Local In & Around Concord

UNIQUE SHOPPING

Fuller’s Sugarhouse

Marketplace New England

Goldsmiths Gallery, LLC

267 Main Street Lancaster, NH (877) 788-2719 www.FullersSugarhouse.com

7 N. Main Street Concord, NH (603) 227-6297 www.marketplacenewengland.com Unique Gifts – Locally Crafted

2 Capital Plaza - 57 N. Main Street Concord, NH (603) 224-2920 goldsmiths-gallery.com facebook.com/GoldsmithsGalleryNH

Mon–Sat 9am–5pm, Sun 10am–3pm

Mon–Fri 9:30am–6pm, Sat 9:30am–5pm

Tue–Fri 10am–5:30pm Sat 10am–4pm, Closed Sun & Mon

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CALENDAR costume pageant.

Canterbury Shaker Village, 3–8pm WWW.SHAKERS.ORG October 28

Concord Community Concert Association Avaloch All-Stars Audi, 7:30pm WWW.CONCORDCITYAUDITORIUM.ORG

November 4

October 28

Capitol Center for the Arts, 8pm CCANH.COM

Evil Dead: The Musical Capitol Center for the Arts, 8pm CCANH.COM

October 20–21

Radio Variety Hour The Winnipesaukee Playhouse, 7:30pm WWW.WINNIPESAUKEEPLAYHOUSE.ORG

October 22

Concord Coachmen Barbershop Chorus Audi, 2pm WWW.CONCORDCITYAUDITORIUM.ORG

November 1

Alton Brown – Eat Your Science This follow-up to the smash Edible Inevitable tour hits the road again. Fans can expect allnew everything, including songs, multimedia presentations, talk-show antics, and bigger and better potentially dangerous food demonstrations.

Capitol Center for the Arts, 7pm CCANH.COM November 2

October 27–28

The First Amendment Inside the Absinthe & Opium Burlesque: Nevermore Schoolhouse Gate Hatbox Theatre, 7:30pm HATBOXNH.COM

October 28

Ghost Encounters Take a ghost tour through the village and hear about true stories—several in the actual spaces where these events took place. Families of all ages can trick-or-treat or create with Halloweenthemed activities throughout the village. All are encouraged to wear a costume and join in the

A discussion on First Amendment rights in a school setting as well as how the First Amendment is currently being used today.

Audi, 6pm WWW.CONCORDCITYAUDITORIUM.ORG

Lord of the Flies The Winnipesaukee Playhouse, 7:30pm; additional performances at 2pm Sat & Sun WWW.WINNIPESAUKEEPLAYHOUSE.ORG

Arcadia Sex, scandal, and Newtonian physics collide in Tom Stoppard’s masterpiece, Arcadia. Set at Sidley Park, an English country estate

October 22

Menopause the Musical Capitol Center for the Arts, 2 & 5:30pm CCANH.COM

Discover more of what's happening W W W. A R O U N D C O N C O R D . C O M

The King’s Singers

November 10

Find Your Inner WOW Women on Wellness, a day to inspire you to be your best self. Inspiring opening and closing keynotes, plus twelve skill-building breakout sessions. Lunch will be provided.

Center for Health Promotion, 8:30am–4pm November 10

Popovich Comedy Pet Theater Capitol Center for the Arts, 6pm CCANH.COM

November 11

Bob Marley Capitol Center for the Arts, 6:30 & 9pm CCANH.COM

November 12

Puddles Pity Party

November 3–5

November 3–5, 10–12, 17–19

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in Derbyshire, Arcadia takes place in two time periods: 1809/1812 and the present day. The play follows scholars Hannah Jarvis and Bernard Nightingale as they try to unlock the mysteries of the past.

Hatbox Theatre, Fri & Sat 7:30pm; Sun 2pm HATBOXNH.COM

The “Sad Clown with the Golden Voice” is back with a suitcase full of all-new emotional anthems and plenty of Kleenex! But it’s not all sadness and longing. Puddles’ set is peppered with a brilliant sense of the absurd, mixing lots of humor with the awkward, tender moments.

Capitol Center for the Arts, 7:30pm CCANH.COM November 13

The American Revolution Capitol Center for the Arts, 10am & 12pm CCANH.COM November 16–19

M*A*S*H The Winnipesaukee Playhouse, 7:30pm; additional performances at 2pm Sat & Sun WWW.WINNIPESAUKEEPLAYHOUSE.ORG

www.aroundconcord.com

most entrées under $10 most entrées $10–$25 most entrées over $25

Dining Out In & Around Concord

DINING GUIDE II

Constantly Pizza 39 S. Main Street, Concord, NH (603) 224-9366 www.constantlypizza.net @ConstantlyPizza Great food at great prices and selection can’t be beat!

Specializing in catering – office parties, rehearsal dinners, showers, anniversaries, retirements, special events, and more.

Check out our website for our full menu.

Open Mon–Thu & Sat 11am–10pm, Fri 11am–11pm; Sun Noon–9pm

ITALIAN KITCHEN

Veano’s II Italian Kitchen

Granite Restaurant & Bar

30 Manchester Street, Unit 1, Concord, NH (603) 715-1695

96 Pleasant Street, Concord, NH (603) 227-9000 Ext. 608 www.graniterestaurant.com

Operated by George Georgopoulos and family, Veano’s II offers all the traditional Italian favorites you love plus seafood, pizza, and more. Serving lunch and dinner, and now breakfast from Mon–Fri 7am–11am, Sat–Sun 7am–noon. Stop in for superb customer service, great food, and a warm friendly atmosphere—and don’t forget to check out our daily dinner specials!

Alan’s of Boscawen 133 N. Main Street, Rte. 3, Boscawen, NH (603) 753-6631 www.alansofboscawen.com Alan’s of Boscawen, a family-owned restaurant, has been a local favorite in the Concord area for over 33 years providing great food, catering, and dining experiences. Featuring live entertainment Fri & Sat 8:30pm–12am. Open daily, including breakfast Sat & Sun. Celebrate your wedding, shower, or graduation with us.

Off-site catering available for any event. Call for details!

Makris Lobster & Steak House Route 106, Concord, NH (603) 225-7665 www.eatalobster.com An experience you wont forget! Enjoy fresh seafood and steak at an affordable price. Comfortable setting for all ages.

Banquets and catering available!

Open Tue–Sun 11am–9pm (8pm on Sun)

Concord’s creative and exciting dining alternative, offering off-site catering. Open for breakfast, lunch, dinner, and Sunday brunch. Superb food and exquisite service put the “special” in your special occasion.

Revival Kitchen & Bar 11 Depot Street, Concord, NH (603) 715-5723 www.revivalkitchennh.com @revivalkitchennh Casual upscale dining with farm to table influence. Reviving Old World classic dishes using local meats, produce, and dairy. Unique and classic cocktails and every wine available by the glass.

Open Tue–Thu 4–9pm, Fri–Sat 4–10pm; closed Sun & Mon.

ADVERTISERS INDEX A&B Lumber/Belletetes........ Outside Back Cover

Concord Orthodontics .................................3

Lakes Region Parade of Homes............... 67

Concord Pediatric Dentistry ......................11

Landforms ..................................................... 13

Able Insurance Agency .............................49

Concord Photo Service...............................41

Ledyard Financial Advisors ...................... 23

Alan's of Boscawen ...............................31, 71

Constantly Pizza .......................................... 71

Makris Lobster & Steakhouse .................. 71

American Cancer Society.......................... 21

Endicott Furniture ..........................................7

Marketplace New England .......................69

Annis & Zellers............................................ 27

Fuller's Sugarhouse ............................. 35, 69

Merrimack County Savings Bank ..............8

The Maids .................................................... 37

Banks Chevrolet ..............Inside Back Cover

Galleria Stone & Tile ...................................19

Mi-Box Moving & Mobile Storage ......... 15

The Rowley Agency ................................... 65

Bow Plumbing & Heating ........................ 37

Goldsmiths Gallery ....................................69

Mills Falls Marketplace ............................. 39

The Sandwich Fair ...................................... 59

Capital Well Clean Water Center........... 67

Granite Restaurant & Bar .......................... 71

Revival Kitchen & Bar ................................. 71

Century 21 Circa 72..................................... 31

Granite State Glass ..................................... 51

Rumford Stone ...............Inside Front Cover

Charter Trust Company ...............................9

H.R. Clough ................................................... 17

Serendipity Day Spa & Float Studio ........ 17

Cobb Hill Construction ............................. 27

Johnny Prescott Oil ........................................1

Shaheen & Gordon, PA..............................49

Veano's Italian Kitchen ....................... 59, 71

Concord Food Coop ................................... 35

Kimball Jenkins Estate & School of Art .. 39

Squam Lakes Natural Science Center .... 51

Vintage Kitchens .........................................19

Sugar River Bank ......................................... 29 Tasker Landscaping .......................................2 The Centennial Hotel................................. 23 The Hodges Companies ........................... 29

Upton & Hatfield ........................................ 43 Valpey Financial Services ............................5

For more information about print and online advertising opportunities, contact (603) 538-3141 or publisher@aroundconcord.com.

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LAST WORD

LISA BALLARD

To lose one's adultness, lay beneath an aged and wizened mother tree then look up through a brilliant palette of leaves into endless blue.

SUBMIT YOUR WORK We are looking to showcase the talents of local photographers, artists, poets, and creative souls who call the greater Concord area their home. Submit your work for consideration for this page in a future issue.

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Enhance the natural beauty of your home with Marvin Windows and Doors.

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