Around Concord Magazine Spring 2017

Around

CONCORD SPRING 2017 VOLUME 9, NO. 4 $4.95

community• culture• lifestyle

IN THIS ISSUE: The artistic gardener Fashion And blackflies

NEW HAMPSHIRE’S WHITE MOUNTAINS SOME PLACES HAVE ALL THE FUN

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CONTENTS

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Expressing Our Truest, Most Beautiful Selves

NHPR at Thirty-Five

BY KRISTIN SCOTT

One of the brightest stars in the NPR universe.

BY JOANN MACKENZIE

A little color here, a new cut or design there, and look who emerges for spring and summer!

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The Music Always Continues

Rosie, the Best of a Beautiful Breed

BY JOHN GFROERER

BY LAURA POPE

Paying tribute to deep musical traditions with the Canterbury Country Dance Orchestra.

With a little tenderness and a lot of love, Richard and Pat Pitman raised a champion.

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6 0 f i n d a r o u n d c o n c o r d at w w w. a r o u n d c o n c o r d n h . c o m

CONTENTS

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VOLUME 9, NO . 4

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In Ev˜ y Issue

Dep° tments

9

14

Editor’s Note

Food & Spirits

10

22

Contributors

The Arts

12

26

Personal Essay

Home & Garden

BY SUSAN NYE

36 Neighborhood Profile

BY KATHLEEN M . FORTIN

68 Calendar

72 Last Word

When Dudley put ˝ headph˝ es to he° the playback, he began to ˙y because he was ˛˜ whelmed by the richness of the music captured in the recˇ recording. captˆ page 46

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On the c˛˜ HYDRANGEAS AND GOLDENROD ARE JUST A FEW OF THE BEAUTIFUL FLORAL COLORS TO LOOK FORWARD TO NOW THAT SPRING AND SUMMER ARE ( HOPEFULLY !) NEAR .

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editor ' s note |

by james buchanan

The Gardener’s

Dilemma W

e gardeners are most dangerous in the spring.

As we pick through the pet manure and scratch away at the frost-burned yard, we eye that brown, rectangular plot of promise and fertility, the garden. The end of mud season and our winter dormancy arouse within us a deep, visceral need for the scent of fresh tomatoes, the texture of gritty carrots in our teeth, the sweet/bitter fla or of juicy cucumbers, and the bright colors of aromatic fl wers.

And so, we begin to plan the coming campaign. Before long our porches are filled with soon-to-be-planted sets of Beauty Queens, Brandywines, Green Tigers, Scarlet Nantes, Purple Dragons, Slicers, Picklers, and on and on. Hands dried with dirt, spade and hoe lying beside the plot, we stand back, proud of the volume, diversity, and scope of what we’ve sewn into the earth.

Then they start to grow, and grow, and turn into ripening, sun-dappled produce. Meanwhile, we attack the farmers' market because we cannot hold back from supporting local farms or resist the temptation of freshness displayed in their shaded stalls.

By summer's end, we are inundated.

Thus, we commit the crime of the backyard gardener: We leave paper bags filled with the overabundance of our spring binge on the doorsteps of neighbors and other likely targets. I remember as a kid growing up just outside of Philadelphia, our own neighbor left zucchinis the size of Komodo dragons, sacks of tomatoes, and bundle after bundle of carrots on our stoop. Alas, we didn’t have a garden, so we couldn’t return the favor.

If you are blessed with a partner of self-restraint and soberness, pay them no heed. Spring is for the passionate, headlong pursuit of plentiful fertility. We’ll worry about what to do with it all later.

It is also our hope that our humble magazine will provide a pleasant distraction from your spring passions as we all await the melting of snow, drying of mud, and emergence of warmth. May it come soon. james buchanan , editor editor @ aroundconcord . com

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contributors

kevin hardman

kristin scott

joann mackenzie

Kevin Hardman is a Portsmouth, New Hampshire–based photographer specializing in portraits. He can be found online at www.kevinhardmanphoto. com.

Kristin Scott is a New Hampshire blogger who brings a unique perspective to the world of fashion. Her focus is body-positive and empowered ensembles. When she is not busy writing, she is sewing, enjoying the outdoors, and studying for her MBA. Check her out at CallaLynne.com or email her at CallaLynneBlog@ gmail.com.

Former advertising copywriter Joann Mackenzie has written campaigns for everything from Forbes to Texaco in New York, London, and Hong Kong. For the past eight years, she's been a feature writer with North of Boston Media Group covering a range of issues that includes the opioid crisis, which earned her a national journalism award in 2011.

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barbara lemieux

10

john gfroerer

john benford

allegra boverman

John Gfroerer is a video producer and writer who lives in Concord. His video production company, Accompany, is based at the Capitol Center for the Arts. Among other projects, he is currently working on a documentary about the restoration of the New Hampshire State House dome as well as one based on his story in this issue, the Canterbury Country Dance Orchestra.

John is an architectural, editorial, and commercial photographer based in Portsmouth. He specializes in on-location photography of people and places and especially loves farms and farmers. His work is represented

by Aurora Photos. You can find him online at www.johnbenford photo.com.

Allegra Boverman is a longtime photojournalist based in Hollis, New Hampshire. She enjoys discovering and rediscovering the people and places that make living in New Hampshire and the Concord region special. Her website is www. allegraboverman.com.

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PERSONAL ESSAY |

BY SUSAN NYE

Susan puts her feet up and enjoys the view down Pleasant Lake to Mount Kearsarge.

Inset: The author and her younger brother Johnny.

Resistance is

Maybe it was the sweet scent of the suns˜ een ° his soft, baby skin, but Johnny had a˛racted blackflies like h˝ ey a˛racts bees.

Futile

A FLATLANDER DISCOVERS THE INDELIBLE MARK OF THE BLACKFLY

I confess; I was born a flatlander. Even worse, I was born a suburban flatlander. However, even as I lay in that little hospital crib, I knew in my heart of hearts that I was a New Hampshire girl. It took a while, but finally, when I was eleven, I found my way home. I guess I can thank my sister for that.

My brother was a happy-go-lucky four-year-old and I was a clueless fifth grader, but my sister Brenda was fourteen going on twenty-five. Summer approached and the pool and ocean called. We were all set for a beach club vacation on Cape Cod. The best way to describe it might be Dirty Dancing with ocean breezes.

Although Mum and Dad followed the free-range school of parenting, they saw trouble ahead with Brenda. With a blond streak painted in her hair and too much blush, Brenda looked a little too fabulous in a miniskirt. Time to slow things down!

They waved their Cape Cod deposit goodbye and opted for a more rustic venue on a small lake in New Hampshire.

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Although a far cry from an oceanfront beach club, there was swimming and tennis and enough kids to get into an acceptable amount of trouble. Off we went to Pleasant Lake to spend two weeks in a rickety rental.

Looking back, satisfaction was hardly guaranteed. After all, it was rural New Hampshire. Within hours, the woods could have echoed with a resounding chorus of, “I’m sooooooooo bored.” Despite that, the vacation was declared a booming success by all. So much so that, before heading back to the suburbs, Mum and Dad bought some land.

Building began almost immediately, and our little vacation house in the woods was ready in time for ski season.

We got our first taste of springtime in New Hampshire over the long Memorial Day Weekend. The weatherman promised warm and sunny. The family hopped in the car and bounded north to open the cottage. Mum and Dad had a punch list to discuss with the builder. I wanted some time on the beach. My brother was looking forward to whatever little boys look forward to. Brenda found an excuse and a friend to stay with down in the suburbs.

After a few chores, I was set free to raise my face to the sun and dig my toes in the sand. With one small hitch—I had my little brother in tow. With a list a mile long, Mum and Dad were happy to be rid of us.

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I was just old enough and barely reliable enough to be trusted with daytime babysitting. Mum gave me a long litany of dos and don’ts. Don’t let your brother go in the water. Watch him carefully when he’s over at the boat basin. Slather him with sunscreen, repeat every hour. Even if you get bored, stay at the beach until lunchtime. And on and on and on. It was typical mom talk—the kind that passes into one tween’s ear and out the other.

Undoubtedly, I mumbled some reply that suggested I was listening.

Down on the beach, I slathered Johnny with sunscreen. He’s John now, but he was Johnny then. I might have given him vague instructions to stay out of the water, but I wouldn’t swear to it. Within minutes, I was artfully arranged on a beach towel with my book and the latest copy of Seventeen magazine. Johnny went off to search for tadpoles.

A few hours later, my parents showed up. Mum was shocked. Big, bloody welts covered her baby boy. Oops! Maybe it was the sweet scent of the sunscreen or his soft, baby skin, but Johnny had attracted blackflies like honey attracts bees. Oddly enough, I was virtually bite free. I can only guess that my tween orneriness had served as a natural repellent.

Being flatlanders from the Boston suburbs, we knew nothing about blackflies.

Okay, my parents probably knew of their existence, but I was certainly clueless.

Mum perfectly executed her horrified mother routine. How could you let this happen? Why didn’t you bring him home?

Never one for a quick retort, I mumbled some lame excuse or other and might have reminded her that she’d ordered us to stay put. I might have grudgingly admitted that he was a bit the worse for wear. Or maybe not. After all, he was still in one piece and hadn’t drowned.

More important, I had made excellent progress on my tan.

Overall, I figured it had been a pretty successful morning.

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SPRING 2017 | AROUND CONCORD

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FOOD & SPIRITS

Eat Fresh and

Local This Spring

BY RACHEL FORREST

N

ow that spring is here, we’re out and about more, walking, boating, and biking. We’re also eating healthier as local vegetables are coming to market now until late fall. Here’s a short but by no means exhaustive guide to farmers’ markets and farm stands to help you find fresh produce, meats, and more.

Concord Farmers Market, Concord WWW.CONCORDFARMERSMARKET.COM First Saturday in May through the last Saturday in October, 8:30am–12pm

One of the oldest farmers’ markets in the state, the Concord Farmers Market can be found on Capitol Street next to the State House.

Find baked goods, produce, meat, eggs, maple and honey products, dairy items, cut flowers, plants, and crafts as well as organic body care products. More than forty vendors during the summer offer a great selection.

There is produce from Apple Hill Farm, cheese from Heart Song Farm, and wine from Jewell Towne Vineyards. Pick up fermented veggies from Micro Mama’s, pasture-raised beef from Miles Smith Farm, and treats like vegan ice cream from Rock Salt Creamery.

Learn more 14

Dimond Hill Farm Stand 314 Hopkinton Road, Concord WWW.DIMONDHILLFARM.COM Early June to late October, 10am–6pm daily

Dimond Hill provides a surprisingly diverse array of offerings including naturally grown produce, maple syrup, pickles, breads, cheeses, meats, eggs, pastas, pies, ice cream, and more. Be sure to try Pam’s donuts!

New Boston Farmers Market Corner of Route 13 and Meetinghouse Hill Road, New Boston WWW.NEWBOSTONFARMERSMARKET.WEBS.COM Saturdays, June 10 through October 21, 10am–1pm

Here you’ll find organic produce, chocolates, soaps, natural honey, baked goods, crafts, farmstead cheese, and more. Adding to the experience are weekly guests and music in the town gazebo.

Yankee Farmer’s Market and Pitcher Mountain Farm 360 Route 103 East, Warner WWW.YANKEEFARMERSMARKET.COM Open year-round Monday to Friday 10am–5pm (closed Wednesday), Saturday and Sunday 9am–4pm

Find high-quality, pasture-raised meats including buffalo, pork, beef, venison, and more in a farm setting.

www.agriculture.nh.gov/publications-forms/documents/farmers-market-directory.pdf

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f

Comfort Food with a

T˜ ch of Elegance Tou

BY RACHEL FORREST

C

Brookford Farm Store 250 West Road, Canterbury WWW.BROOKFORDFARM.COM/FARM-STORE Open seven days a week year-round, 7am–7pm

A one-stop shop for pasture-raised meats, raw milk, farmstead cheeses, raw fermented vegetables, and cultured dairy products from their own creamery, as well as freerange eggs and certified organic vegetables from their fields and greenhouses.

The Shaker Box Lunch & Farm Stand 288 Shaker Road, Canterbury WWW.SHAKERS.ORG/SHOP-DINE/ BOX-LUNCH-AND-FARMSTAND

May 6 through 26 and October 23 through 27, 11am– 3pm daily; May 27 to October 22, 10am–4pm daily

Light lunch options and locally produced food items such as maple syrup beginning in early May.

hef Corey Fletcher says that when Revival Kitchen & Bar opened at 11 Depot Street in Concord in January, the community was ready for something new, a bit of a restaurant revival. “The reaction has been really good,” he says. “People are excited to see something different in Concord, and they’re coming in with unknown expectations. We have many coming in just from word of mouth, and now some come back multiple times a week.”

They’re coming in for an experience that’s not quite fine dining, but not what many might call a gastropub either. The dishes reflect familiar and classic concepts like a shepherd’s pie or grilled tuna, but with farm-sourced ingredients and creative elements. That shepherd’s pie is prepared with braised lamb from Meadowview Farms and local root vegetables. The tuna is grilled with black bean, garlic, and yuzu, an Asian citrus fruit. A dish of Swedish meatballs comes topped with cheese from New Hampshire’s Landaff Creamery.

Chef Fletcher started his culinary career twenty years ago and worked his way up the ranks before attending culinary school at Southern New Hampshire University. Prior to opening Revival Kitchen & Bar, he was the executive chef at Granite Restaurant & Bar. While his opening menu had winter comfort food in mind, he’s been preparing for a new spring menu since last fall. “Spring is tougher than people think,” he says. “On the West Coast, they’re getting peas and asparagus. I meet with growers to see what they can grow and even to see if they can get seedling plants for me. I have a hundred-by-hundred-foot plot of land in my backyard that I dug out last fall where I can grow some of my own specialty produce. Keeping the weekly emails from farmers and phone calls going is important too.”

He’s looking forward to offering New Hampshire steelhead trout on the menu, which he’ll be able to get now that spring is here. He will also be making his own prosciutto and other cured meats.

“Later this summer, I’ll get five pigs from a farm in the Berkshires,” he says. “One’s for my personal use and the rest are for the restaurant. Then I can make my own prosciutto. With that amount of pork coming through the door, I’ll wind up making my own coppa and pancetta too.”

I meet with ° ˛ ˝ s to see what they can ° ˛ and even to see if they can get seedling plants f˙ me.

Revival Kitchen & Bar 11 Depot Street, Concord WWW.REVIVALKITCHENNH.COM

Learn more

www.revivalkitchennh.com SPRING 2017 | AROUND CONCORD

15

food & spirits

POUTINE It’s Not Just for Canadians Anymore

by rachel forrest

Y

ou might smother your fries in ketchup or dip them into aioli or mayo like the Belgians and Dutch. In New Jersey, you can order Disco Fries with melted mozzarella cheese and gravy. You might even find fan y variations like kimchi fries down in Texas, topped with bulgogi, chili sauce, and cheddar. But in New Hampshire, we have poutine, a dish invented in 1957 in Quebec that is now found on just about every gastropub menu in the area.

There are quite a few legends about how this dish of French fries, cheese curds, and gravy was invented. But many credit Fernand Lachance of Warwick, a small village outside Montreal, when a customer asked for fries and cheese curds mixed in a bag. Lachance replied, “Ça va faire une maudite poutine.” In other words, “That’s going to make a damn mess!”

The sauce or gravy came later with Jean-Paul Roy, who put a sauce on fries. Noticing customers adding the cheddar cheese curds to the mix, he created his version of poutine.

Just French fries, cheese curds, and gravy go into this dish, and the cheese curds melt over the hot fries, leaving just a bit of the squeak in the curds when eaten. The gravy, usually beef, gets down into the fries, which should be double fried for extra crispness.

Like all classic dishes, variations abound, including the addition of duck confit and duck g avy, short rib, and even lobster.

Find poutine at these local places, and enjoy the tasty mess!

And be sure to attend the New Hampshire Poutine Fest in Manchester on June 24.

Their tagline is Live Free and Eat Poutine!

VIBES Gourmet Burgers

Number 5 Tavern

25 South Main Street, Concord www.vibesgourmetburgers.com Dive into their VIBES Poutine made with allnatural fries, fresh mozzarella cheese curds, and demi-glace, or opt for pulled pork and bacon cheddar.

157 Main Street, Hopkinton www.number5tavern.com Get the poutine special: hand-cut fries, cheese curds, duck gravy, duck confit, and demi-glace.

Kimball’s CAV’ern 351 Pembroke Street, Pembroke www.kimballscavern.com Hand-cut fries with toppings like bacon and cheese or chili.

Learn more 16

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

New England’s Tap House Grille 1292 Hooksett Road, Hooksett www.taphousenh.com Try their seasoned French fries tossed in Parmesan cheese and fresh rosemary, topped with peppercorn sherry, demi-glace, and cheese curds, finished with white truffle oil.

www.nhpoutinefest.com

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17

food & spirits

Adventures in

Wine Making by dr . sam goldman

L

et me start by saying that I’m no vintner. I spent more than a decade studying medicine and have practiced for almost twenty years, treating diabetes, blood pressure, heart disease, and so on. Making wine, not so much. That being said, I’ve now made two batches of red wine.

My fir t foray cost me a grand on Amazon, buying an assortment of equipment: hydrometer, cleaning and clarifying supplies, glass carboys, and fermenters. The grapes I got free of charge from my neighbor, who crushed them with his bare feet.

Three months later: “wine” (note

the quotation marks). I’ve found that the best part of this batch of wine was watching the horrified loo s of my unsuspecting friends and neighbors when I gave them a glass to try.

If at First . . .

My second attempt at wine making, much better!

As a lover of wine for more than twenty years, I figu ed there is probably no better way of learning about wine than making it yourself.

If you’re a beginner, the best way of going about this is buying yourself a wine-making kit online. After a lot

Learn more 18

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

of Googling and YouTube videos, I ordered Australian Shiraz grape juice and a kit from Amazon.

The kit came with all the basics: easy instructions, grape juice, yeast, and agents for clarifying the wine and preventing spoilage. What you need to bring to the table will include cleanser/ sterilizer agents, glass carboys, wine bottles, a six-gallon fermenting pail, a hydrometer (measures the sugar and approximates how much alcohol will be produced), an oak barrel, and an assortment of various wine accoutrements. With some online research, you’ll easily be able to figu e out all the basic equipment required.

Cleaning, Sterilizing, and Cleaning Some More Professional vintners always say that making wine is a labor of love.

They’re not kidding! Most of the time is spent cleaning and sterilizing all

your equipment, and then cleaning again. Anything that touches that wine must be sterile, or you risk ruining your investment.

After all the cleaning and sterilizing, you’ll be ready to pour the juice, known as must, into your fermenter. Add the yeast, make it airtight except for a bung with an airlock, and wait fi e to seven days. Your yeast will turn the sugar in the must into alcohol and carbon dioxide.

Your hydrometer will tell you if all the sugar has been converted to alcohol. Your spouse will tell you that the basement smells funky and the carpet is stained, and your kids will ask, “Why is there is an oak barrel and a pail full of grape juice in the shower?”

Once this fir t stage of fermenting is complete (about a week), you will need to siphon your concoction into the glass carboy. This will require another round of cleaning/sterilizing—and

www.google.com > "wine-making kits"

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My wine kit came with everything that I needed to add to the wine: metabisulfites that prevent microbials from ruining the wine, wine stabilizer to prevent unexpected fermentation, and lastly, bentonite, which is used to clarify the wine so that it has a clear, noncloudy appearance.

After a couple of weeks and some more patience, I racked my wine. The French call this soutirage. This is the transfer of your wine from the old glass carboy that contains sediment to a new, sterilized, fresh glass carboy, leaving the sediment behind. This sediment consists of dead yeast that can cause your wine to have off flavors and odors. I actually did this twice.

The second time was two months later— an hour before we had dinner guests—so that I would be able to unleash the wine on them.

Even though the wine tasted okay, it was a little boring in flavor (as my dinner guests politely verified), so I decided to spice it up a notch. A good five-hours’ worth of online research and $130 later, I was the proud owner of a five-gallon American oak barrel in which to age my wine.

Given the relatively small size of my barrel and the fact that it was brand new, I only needed to age the wine for four weeks. Each week I had a tasting sample, and when it was just right, I could start bottling. The bottles and labels I bought online were not too pricey; the wine spilled while bottling, however, is another story.

Three months later, I have two cases of wine that I’m happy to say tastes “good” (note the quotes, again).

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SPRING 2017 | AROUND CONCORD

19

food & spirits

Spring Into

Healthy Giving by rachel forrest

W

hen you stroll down the closedoff block in front of the Concord Food Co-op on June 3, keep an eye out for a cow from nearby Brookford Farm. She’s part of a mini street fair with food, entertainment, and activities at this fir t annual Spring Into Healthy Giving (SIHG) event.

Starting at 10am, the street will be transformed into a Castle Courtyard Adventure for children twelve and under.

Learn more

20

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

Here’s what you can look forward to, and don’t worry, we’ll get to how that cow fi s in.

The Food The Concord Food Co-op will feature a hot baked-potato bar with all the toppings, including cheddar cheese sauce, green scallions, bacon, and broccoli. Proceeds will go to the Crisis Center of Central New Hampshire. VIBES Gourmet Burgers will bring the ultimate burger experience, with

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proceeds going to the Disability Rights Center of New Hampshire. Or you can get a quinoa and black bean salad from the Center for Health Promotion.

To wash it all down, Live Juice will pour juices and nutrient-dense smoothies. And dessert could be a baked good from the Friends Program.

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The Fun Dance to the Club Soda Band, playing for donations to benefit Hope on Haven Hill. Enjoy family-friendly activities like a petting zoo, face painting, and crafts along with that Castle Courtyard Adventure.

Find raffles and cool merchandise to take home.

Pick through OutFITters Thrift Store Boutique for your summer wardrobe and help support Families in Transition. Test your luck at a silent auction too, all while helping support several worthy causes.

Now, about that cow. She’s the star of Cow Patty Bingo. Courtesy of Brookford Farm, she’ll be brought into a corralled area where a white chalk grid will await. You buy a square, or as many as you like, and if she graces your square with her business, you get 10 percent of the proceeds, up to $250. Pope Memorial SPCA gets the rest.

Eat well, oh Brookford Farm cow. You have work to do!

Spring Into Healthy Giving June 3, Concord Food Co-op WWW.CONCORDFOODCOOP.COOP

SPRING 2017 | AROUND CONCORD

21

the arts

|

by laura pope

Songweavers

Sing in Spring S

ongweavers, the all-female a cappella group featuring one-hundred-plus members, heralds the arrival of spring with its annual concert on Saturday, April 22, at Concord’s South Congregational Church at 5pm.

Based at the Concord Community Music School, Songweavers is New Hampshire’s original women’s community chorus. Believing that singing is a human birthright, Songweavers seeks to build community through the act of singing. For this reason, they do not require any musical experience or note reading and are open to new members who merely seek to enjoy the transformative power of song.

The concerts are lifting, expr ssing the raw power of people bei g happy and sharing that happiness.

According to Songweavers’ director, Peggo Horstmann Hodes, the theme of this spring’s concert is Lean on Me. Songs on the set list include “Let the River Run,” Bill Withers’s “Lean on Me,” “Trouble and Woe” (made famous by the Wailin’ Jennys), “Give Me Wings,” and the traditional call-and-response song, “I’m So Glad.”

“We put together the menu of sixteen songs with music that describes how people lean on each other in life, during happy and tough times,” says Peggo, who has had an enduring affiliation with the Concord Community Music School. She began as a student but over the years became Voice Department Chair and, for the past five years, director of the beloved Songweavers.

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

www.ccmusicschool.org

Top: The Songweavers performing at South Congregational Church with Peggo Horstmann Hodes conducting.

Left: The joy of song is contagious and written in the smiles of the Songweavers.

photos courtesy of songweavers

This year’s theme, says Peggo, also refle ts a view of community that is welcoming to new and different voices.

“We sing at Second Start, a private, nonprofit educational group in Concord that offers so many services, including a program that teaches English to new immigrants and refugees, and with that in mind, we wanted to reach out with our songs to new Americans. We have six young women from Africa in the group who are newly minted Americans, and we learned a South African song from them. We even do the dance that goes with the song.”

Peggo adds that the group includes fif een drummers playing African-style drums that accompany the singers on at least half the songs as well as the processional and recessional. The drummers are led by the motherdaughter team of Grace and Lindsey Schust.

“The concerts are uplifting, expressing the raw power of people being happy and sharing that happiness,” says Peggo, a tireless singer. Beyond her work with Songweavers, she and her husband Paul Hodes have created award-winning rock music for kids and their families with their band Peggosus. She also sang soprano with the seven-member, all-female a cappella group Femme M’Amie for a decade, performs classical and folk music with the Larksong Trio, and routinely sings with noted multi-instrumentalist Kent Allyn.

The 5pm Songweavers’ concert is performed without intermission, and Peggo says, “That time slot gives families and people of all ages time to attend the concert and go to dinner afterwards.”

Tickets are $20 and are available at the door or by calling (603) 228-1196. Concord South Congregational Church is located at 27 Pleasant Street. For more information about Songweavers and the Concord Community Music School, visit www.ccmusicschool.org.

SPRING 2017 | AROUND CONCORD

23

THE ARTS

Left: The Corvettes.

Below: Motor Booty Affair.

Disco and D˜ -Wop Doo -W°

the Winter Cobwebs Away at Rochester Opera House

T

wo nostalgic musical offerings at the Rochester Opera House come as perfect opportunities to move, literally, into the new season.

Catch a wave of 1970s funkadelic with the band Motor Booty Affair, which is named after the seminal funk album released in 1978 by George Clinton and his band Parliament. The four-piece band will pay tribute to funk, blues, and pop songs along with performances of Parliament’s hits such as “Rumpofsteelskin” and “Aqua Boogie.”

Platform shoes, bell bottoms, and disco attire are encouraged. Tickets for the April 29 show are $14.

Learn more 24

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

Traveling even farther in the Wayback Machine is the 1950s-inspired ensemble the Corvettes Doo Wop Revue. The members of this nationally touring, five-piece band croon their way deep into the American songbook of that era in the tradition of Sha Na Na. Songs include “Come Go With Me,” “Little Darlin’,” “Earth Angel,” “Runaway,” and “Splish Splash.”

The group regularly tours with 1950s’ legends the Drifters, the Platters, the Del Vikings, and the Shangri-Las. Tickets for the May 13 show are $20 to $24. Other shows at the Opera House include 12 Angry Jurors (April 6 to 23), comedian Gilbert Gottfried (April 22), and Just So, Mr. Kipling – The Jungle Book. To view the calendar of events and for tickets and directions, visit www.rochesteroperahouse.com or call (603) 335-1992.

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home & garden

1

into Your

A

Gar en

by debbie kane

rt can transform your garden. Tucked into the landscape, art sets a mood, whether it’s a stone angel, a contemporary steel sculpture, or a gaggle of pink flamingos. “Sculpture can personalize and animate a garden in a way that plants alone cannot,” says Jill Nooney, therapist, sculptor, and owner of Bedrock Gardens in Lee. Artist Pam Tarbell, owner of Mill Brook Gallery & Sculpture Garden, agrees. Sculpture from around the world is used to enhance the experience of the gardens, fields, and woods on her property as well as the art itself.

The result is a unique way to view a wide range of built installations and the natural world.

“Many people who don’t enjoy contemporary two-dimensional art,” she says, “like sculpture in this type of setting because they can walk around it, which allows them to view it from

Learn more 26

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

2

www.themillbrookgallery.com

photos courtesy of mill brook gallery & sculpture garden

Integrating Art

multiple perspectives. And kids love it.”

Best of all, anything goes. The only rule is to allow your own creativity to shine through.

Create a focal point in your garden. Placing art in a calculated way helps direct visitors through a landscape (and diverts attention from less-desirable parts of your yard).

Begin with an inexpensive piece of garden art. “I’m all in favor of playful experimentation,” says Jill.

“Pile rocks, plant a granite column, make a column from terra-cotta sewer pipe, hang flags b tween trees. Then invest in a piece of garden art that you love and your children can inherit.”

Outdoor sculpture can be enjoyed year-round. Seasonal changes alter the context within which the art and garden exist, thereby adding new

dimensions and your appreciation of both. “You can watch it change throughout the year,” says Pam. Look for materials like granite, bronze, stone, or Hortense steel, which can withstand all types of weather.

Use found materials to create your own art. Wheels, gears, Victorian grill work, even lobster pots can be transformed into unique garden elements. “Much of my artwork is made of old farm equipment,” Jill says.

Don’t be afraid to use color. Jill has a “garish garden”—an area filled with clashing colored plants and brightly painted art. “Ceramic urns with brightly colored glazes make a difference in the way a garden feels,” she says.

Whether your landscape is small and simple or large and complex, art that speaks to you makes it special.

1: Hammer by W. Josiah Glover (corten steel, 50 x 106 x 24 in.). 2: Elephant

by Jeff Briggs (fibe glass resin, 54 x 62 x 18.5 in.). 3: Two Tetrahedrons by Evan Jesperson (painted steel). 4: Red Rhythm #5 by Rob Lorenson (painted aluminum).

3 4

SPRING 2017 | AROUND CONCORD

27

HOME & GARDEN

Four Ways to

Fresh colors and updated patterns enliven a mixed vintage dining room set. Dining room by Home Glow Design.

Freshen Up a F˜ mal

Dining Room Set

BY AMY MITCHELL

I

have been reading a lot lately about how Gen Xers and millennials don’t want the brown furniture that our baby-boomer parents and grandparents bought. It’s nearly impossible to give it away, let alone sell it.

The primary complaint is that dining room sets, many of them colonial reproductions and some extremely high quality, “Just aren’t our style!

We like things more modern, or transitional, or casual. Heck, many of us don’t want something like a formal dining room at all!” I must say, in most instances, these assumptions are correct.

Heck, many of us d° ’t want s˛ ething like a f˜ mal dining r˝ m at all!

And in addition to our style (in general) being different from that of the previous generation, most of us aren’t willing or able to spend the money on high-quality furnishings,

even within our aesthetic. Having already lived through two major recessions, my generation is heavily cost conscious. We’re finally able to buy homes and decent cars (about ten years later than our parents did)—but spend a fortune on furniture? Not likely.

We’re still paying off our student debt and are now saving for our own kids’ looming school costs.

The boomers weren’t necessarily in our situation. They bought some nice furniture here and there, especially for their formal rooms. In refusing it, we are missing a huge opportunity to be both cash conscious and quality conscious—without sacrificing style.

How’s that possible? It’s all in the mix. However, getting the mix right isn’t necessarily easy. So I’ve created four how-to methods for freshening up one of the biggest baby-boomer brown furniture items on Craigslist, in consignment stores, and at auctions now—the formal dining room set.

1. Split the set.

Keep one or two pieces of the old four-piece set, such as the table and the server or the chairs and the china cabinet (or some combo thereof). Then

Learn more 28

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

mix and match with different chairs and a lacquered or painted server or bar cabinet. If it’s your parents’ set and you have a sibling who will take the other half, great!

2. Refinish or paint something, but not everything.

It can be the chairs. It can be the china cabinet or the server. If the table is in bad shape and/or is solid wood and doesn’t have any gorgeous flame veneers, paint it. You can have it bleached. You can give the chairs a subtle wash of color. You can have them lacquered. But if you don’t want

homeglowdesign.com

it to look like your first apartment hand-me-downs, have a pro do it.

3. Young-up the backdrop.

Fabulous wallpaper, fabrics, and lighting fixtures can make even the oldest antiques look fresh, and that includes your parents’ nice furniture.

There are so many wonderful options out there! If you’re scared of wallpaper, choose a vibrant and unexpected hue on the walls. You’re not in your dining room every day, after all.

4. Go casual: cover-ups and seagrass.

Just don’t want a formal dining room at

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all? Give your dining room set the beach treatment.

Put cute and kicky little slipcovers on those chairs.

Suddenly, a Queen Anne leg looks sexy under its little tennis skirt. Have custom covers made. You’ll never get a good fit otherwise, and who wants to be sliding around on an ill-fitting, sloppy-looking slipcover?

Alternatively, add a floor-length tablecloth to break up all that wood, and then layer it with a short, white, washable and bleachable cloth for meals, or have glass cut to cover it if it’s a smaller table. Have a seamstress make a tablecloth from your favorite fabric. It’s a lot of yardage, but the effect is worth it.

Finally, seagrass rugs may not be soft underfoot, but they are casual, inexpensive, and indestructible.

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SPRING 2017 | AROUND CONCORD

29

HOME & GARDEN

Bleeding heart

Insp˜ ed

Spring Plants

BY DEBBIE KANE

N

ow that spring has finally arrived, it's time to get inspired to garden. “There are so many new plants available, as well as popular varieties that are cultivated especially for New Hampshire’s climate and growing season,” says Nancy Towle, owner of Black Forest Nursery in Boscawen.

If you’re interested in native plants (locally grown plants that contribute to our state’s unique environment and help sustain wildlife), there’s a variety to choose from.

Astilbe: A hardy perennial, this latesummer bloomer comes in pinks and whites. Native to New Hampshire, it grows well in shady to partially shady spots.

Aster: A native plant that resembles daisies, asters thrive in full sun and tolerate dry soil.

Black-eyed Susan: This

Aster

native perennial grows up to

three feet tall and blooms from early summer through September. It thrives in a variety of spots, from sunny to shady.

Bleeding heart: A newer varietal of this perennial is King of Hearts, a plant that blooms from spring to fall. With dark pink flowers, it grows to about fifteen inches and tolerates shady to partially shady spots.

Butterfly bush: This shrub, also known as Buddleia, is now available in miniature. Called Lo & Behold, it attracts butterflies and hummingbirds, is deer-resistant, and stays under three feet tall. It blooms continuously from mid summer to frost.

Coreopsis: This prolific native perennial is often used in garden beds and does well in full sun to partially shady spots.

Available in many colors, it blooms from late spring to early fall.

Echinacea: Echinacea (aka coneflower) blooms from summer into early fall.

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

Coreopsis

A native plant that grows to just under three feet, it reseeds itself as well.

Hydrangeas: These

ever-popular shrubs are now available in a dwarf variety, called Bobo, that grows to just around thirty-six inches high. Its showy flowers mature from white to pink.

Lily of the valley: This delicate native perennial is a late-spring bloomer with a wonderful fragrance. It grows to about a foot high in partially shady spots.

Lowbush blueberry: This hardy native

Hydrangeas and features splendid fall color. A native plant, it grows to about two feet high but can spread up to eight feet wide.

To learn more, visit: Black Forest Nursery 215 US Route 3 Boscawen, NH (603) 796-2756 WWW.BLACKFORESTNURSERY.COM

shrub not only produces fruit, it’s also an excellent ground cover. Providing spring flowers, summer berries, and striking fall color, these blueberry bushes grow up to two feet high.

Gro-Low sumac: This shrub grows nicely beside driveways and other hard surfaces

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HOME & GARDEN

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31 North Main Street | Concord 603.225.5891 www.concordphotoservice.com

here’s a lot to like about composting. It’s easy (even if you have a small yard); it keeps unnecessary trash out of the landfill; and best of all, it creates nutrients for your garden.

“I love composting,” says James Meinecke, owner of Lewis Farm in Concord. “It’s the best way to reuse food nutrients and beats using commercial fertilizer in your garden.”

So, let’s get started. Here’s a primer for easy composting.

Location: Identify a four-by-four-foot (or even a three-by-three-foot) spot outdoors, preferably shaded. You can compost indoors if space is an issue. “If you keep a small container of scraps in your kitchen, empty it frequently into a full-size garbage can outdoors,” James recommends.

He likes composting with coffee grounds.

“Plants love them. They also don’t stink during decomposition.”

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Bins: No special bins are necessary. James prefers using a shady area under a tree. But there are numerous options, from plastic bins to homemade containers. Jeremy DeLisle, education coordinator at the University of New Hampshire’s Cooperative Extension in Goffstown, adds, “Plastic rotating bins are nice for small spaces because they’re easy to turn and mix.”

Getting started: Spread a four-to-five-inch layer

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

of brown matter—leaves, straw, or hay, shredded paper, or crushed eggshells. Top that with a twoinch layer of green—grass clippings, vegetable peelings, or coffee grounds. Your compost should be roughly three parts brown to one part green,

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d.com

says Jeremy. Finish with a thin layer of soil, then moisten lightly with water. Ideally, your pile should be about three feet high.

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Maintenance: Turn the pile every two weeks.

Keep it moist but not soggy.

Whether buying or selling, our experienced agents will work with you every step of the way to make sure you are 100% satisfied.

Avoid stinky compost: Compost smells when it gets too wet (because air isn’t reaching the center of the pile) or contains meat scraps or items containing animal fat. If you’re not using a compost bin with a cover, simply covering your pile with a tarp should be enough to prevent additional moisture.

We have 2 convenient offices and 30 experienced agents ready to serve you.

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Optimal temperature: Use a compost thermometer or meat thermometer to determine if your compost has reached an optimal temperature of 120 to 150°F (50 to 65°C).

Give us a call today - you’ll be glad you did!

Love the worms: Worms are okay! Earthworms and pill bugs are among the organisms that help break down materials in your compost.

Use and make more: When you have enough finished compost to use in your garden, shovel it out and start your next pile with any material that hasn’t fully decomposed.

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To learn more, you can find James and Jeremy at: Lewis Farm 192 Silk Farm Road Concord, NH (603) 228-6230 WWW.LEWISFARMCONCORD.COM

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30 Manchester Street, Unit 1 Concord, NH | (603) 715-1695 SPRING 2017 | AROUND CONCORD

33

HOME & GARDEN

Plantscaping

Imagine a kitchen...

Your Deck or Patio

BY DEBBIE KANE

C

ontainer gardens are a simple way to add dimension and color to a deck or patio. You don’t have to be a master gardener to plantscape. All you need is a planter, potting soil, and plants.

“When people ask me for ideas about how to dress up their landscape, I tell them it’s as easy as putting flowers on your deck,” says Nancy Towle of Black Forest Nursery in Boscawen. Start plantscaping with these ideas.

Planters: Get creative with your plant containers.

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From simple plastic planters to ceramic pots or even galvanized metal tubs, there’s a container to suit your style. Window boxes can hang off deck railings.

“Cluster containers in the same glaze or finish with complementary plantings,” suggests Rick Talbot, owner of Cobblestone Design in Concord. “They don’t have to be the same.”

Plants: Annuals are best for container gardens because they grow quickly. Popular flowers include geraniums, mums, petunias, vinca, and hanging vines, but the possibilities are endless. “Succulents are popular too,” says Rick. “They’re great in spring and summer, and you can bring them inside during the winter.”

Spring Into Active!

Trellises: Trellises can give your deck or patio privacy and are the perfect staging for twisting, flowering vines or for creating a colorful display with small, lightweight window boxes.

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

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Fountains: You don’t have to have a large yard to include a water feature. Many fountains are small enough to put on a deck or patio, ranging from tabletop sizes to three or four feet tall. “You can put pots around them, and the running water attracts birds,” Rick says.

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Black Forest Nursery 215 US Route 3 Boscawen, NH (603) 796-2756 WWW.BLACKFORESTNURSERY.COM

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neighborhood profile |

story & photos by kathleen m . fortin

Above: The sign hanging out in front of Franz's konditorei.

Right: Franz stands with a sampling of traditional Austrian pastries.

A Taste of

Austr a

FRANZ ANDLINGER PAYS HOMAGE TO HIS AUSTRIAN KONDITOREI ROOTS

One of the pleasures of visiting Austria is an afternoon visit to a konditorei—or, en français, une patisserie—for a pastry. During vacations, my husband and I have sampled delicious tortes and strudels and loved every morsel, as well as the ambience of these traditional cafés.

It is our good fortune to also live in a community with its own bakery and café in the tradition of an Austrian konditorei.

Located on South Main Street is Concord’s Bread & Chocolate, which is owned and operated by Franz Andlinger who hails from—where else?—Austria.

After returning home from Austria last fall, my husband Dan and I went to Bread & Chocolate as a way to continue our beautiful vacation. Dan ordered a raspberry croissant for himself and a lemon one for me. Franz was out back in the kitchen, and on this Saturday, we had a special purpose for seeing him, so we waited for him to come into the café.

“Hallo, Franz,” we greeted him as he appeared and glanced toward our table. He responded with a wave. When he finished placing several loaves of warm bread in a display, he wiped his hands on his apron and extended a powerful baker’s hand to each of us. With his usual warm smile, he greeted us, “Grüsse, wie geht’s?” Knowing that his twelve-hour workdays start at 4am, I am always impressed by his friendly nature.

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Pulling out my cellphone, I showed Franz a vacation photo I took with him in mind. As a longtime customer, I had learned a little bit about Franz and knew he had lived near the lakeside town of Mondsee. I showed him the road-sign photo and watched his smile broaden.

When he asked us about our trip, we rattled off some of our favorite things (one can assume this to be an homage to The Sound of Music)—the Alpine peaks contrasted with lush green meadows, quaint and tidy villages, delicious food and wine, friendly people, the traditions (the waitstaff in some restaurants, and even customers, still wear dirndls and lederhosen), and the konditorei.

“They do everything so well,” Dan added. Franz listened with a focused expression and said, “Well, we lost twice. We had to do better at everything we did.”

He did not qualify his statement, but I took it to be a reference to the legacy of the World Wars. In it, I saw a sense of pride that, after being beaten down, the people of Austria had worked hard to once again hold their heads high. His bakery and the skill and artistry he brings to his work are an expression of that national pride and something we experience in our trips to Austria.

Hearing that comment also made me realize that I knew so little about Franz’s life in Austria. I wondered what led him to become a baker and what brought him to the United States. I was thrilled when he agreed to talk about his past.

“I HAVE TO DO THIS” Franz is soft-spoken and his demeanor calm, so it came as a surprise to hear him describe decades of his life spent rac-

ing nonstop. Franz grew up on a selfsustaining family farm where meat, dairy, and produce were fresh and, in his words, pure. In his small village, there were four bakeries and three pastry shops. Walking home from grade school, he used to stop in front of one of the bakeries, mesmerized by the aroma. This experience led him to decide, “I have to do this.”

Franz’s efforts to become a baker reflect incredible drive, ambition, and relentless hard work. He sees baking as a calling that came to him as a young boy when he could smell the aroma from the village konditorei. It is also a lifelong calling that he says he enjoys as much or more than when he first started, and it is a craft that can only be continually perfected, never perfect.

He settled into a job at a konditorei in Mondsee, where he first experienced the hustle and bustle of a busy café alongside other pastry chefs. From there, he went to a bakery that made both bread and pastries. In Austria, the two crafts are distinct and require separate training and licensing.

THE ART OF OLD - SCHOOL BAKING Using a coal-fired oven, he learned the art of old-school baking. The bakers bought grain direct from a mill. Franz scaled out the dough for measuring, proofed it, and placed the mounds of dough on planks near the ceiling, where the heat would help them rise. Kaiser rolls were cut by hand.

No coddling came with this tough job.

Franz thrived at it. Making daily deliveries on a bicycle, two bags on each handlebar and a big basket on his back, Franz found himself doing just what he’d seen the village bakers do when he was a child.

Other adventures took Franz to Munich, where he made pretzels, and to waiting tables in Berlin. An idea to work on a cruise ship came to him like a thunderbolt, followed by taking a job with the Hapag-Lloyd Company.

Working as a waiter was demanding but a great education. Franz knew nothing

when he started, but he learned a lot. He believes that when you like what you are doing, you learn fast. On board the ship, he travelled from Scandinavia to the Caribbean. When he first flew from Hamburg to New York for a crew exchange, his view of New York was of an endless sea of lights.

During Franz’s cruising stint, he met his future wife, a passenger whose friends had convinced her to join them on a cruise.

The thunderbolt that had struck Franz other times in his life struck once again.

Within six months, Franz said, “Auf wiedersehen, Europa” and flew to Boston, where the two were married.

THE HEART AND SOUL OF IT While in the States, Franz continued a life of hustling. At Au Bon Pain in Faneuil Hall, he and another Austrian baked hundreds of baguettes and croissants each day. When he realized that the heart and soul were being taken out of baking—the company had gone the route of industrial methods—Franz and his coworker left and opened their own bakery.

After a successful run, Franz recognized that the work was consuming him, and he sought a life for his family and himself that better reflected his childhood home.

He sold the bakery and moved his family to Antrim and opened Bread & Chocolate in Concord, where he would maintain the old-school methods. While other bakeries use premixes, Franz still honors the baking methods he learned as a young man in Austria. Many of his recipes are only in his head, although he has taken to writing some of them down.

As Franz reflects on his life’s work, he sees the steps he took as confirmations, believing that each one was meant to be, even those that were risky. Through it all, he has honored his roots. Fortunately for us, one of Franz’s steps was choosing Concord.

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by kristin scott photos by kevin hardman

Expressing Our Truest, Most Beautiful Selves A LITTLE COLOR HERE, A NEW CUT OR DESIGN THERE, AND LOOK WHO EMERGES FOR SPRING AND SUMMER!

I

am a firm believer that we a e the only ones that put fashion limits on ourselves.

In fact, we can find a co nucopia of styles, colors, and fabrics close to home that will allow us to burst through our self-imposed limits and express our truest, most beautiful selves.

I encourage you to open your eyes to a broader array of color and clothing choices and combinations. The result, I hope, will be to not simply add to your wardrobe, but to take delight in the renewal that spring offers to redefine your p esence, poise, and personal aesthetic.

If you think you’re not a hat person or only look good in a dress that is a specific cut or colo , leave that mind-set at the door! This is the perfect season to put a fresh spin on that business-casual outfit or try a new look for a night out on the town.

To this end, we’ve gone to boutiques in and around Concord with an eye for the unique to put together a series of outfits to help spark your c eativity. There is no need for a trip to Boston or New York to find an expensive blend of haute coutu e when you can go out with a friend or two and affordably achieve a new look for spring and summer.

www.indigobluesandco.com

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The Portfolio Weekend Casual Jeans

by Indigo Blues & Co. Everyone needs a casual, comfortable weekend outfit. A unique coat is a g eat spring staple because here in New England the weather can change from one minute to the next. This coat keeps you looking good while ensuring that you’re ready for anything.

Jeans should hug you in all the right places but be loose enough around the waist that you don’t suffocate when you sit down! I love these jeans because they do exactly that.

The loose, colorful-patterned top acts as a great centerpiece for this particular outfit, which is primarily made up of solid colors.

Finally, no wardrobe is complete without a pair of cute flats. This pair helps bring everything together; while stylish, they are also comfortable and practical. Overall this outfit is a win for spring

• Navy Trench Coat

by Charlie Paige ($89.99) • Silver Earrings

by DelMundo ($22) • Paloma Blouse

by Aratta ($114) • Reagan Campus Driver

by Frye • High Waist Skinny B (Air) by 7 For All Mankind ($179)

www.indigobluesandco.com

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CHOOSING THE RIGHT ACCESSORIES

Night Out on the Town

by Bravo Boutique I love this mint dress because it’s a mixture of both classic and fashion-forward styles. The overall shape of the dress as well as the neckline pay homage to styles of the past, and the material is very comfortable and hugs the body. The unique fabric on the hemline brings this piece into the future.

When selecting a dress, think about what you want to display (accessories, etc.) or what colors you want to highlight.

This particular neckline allowed me to show off the beautiful statement necklace.

Pastels are making a comeback this spring, so when looking for a dress for your night out, play around with colors and try something new!

Accessories can make or break an outfit, and they aren’t limited to jewelry or handbags. The perfect accessory can be a simple ring, a sassy pair of shades, or a breathable baseball cap—but no matter what it is, it should be your style.

My personal accessory obsession is rings; however, they don’t always go with every outfit. Choose accessories that fit the occasion. For example, should a ring be more practical for, say, a formal or business occasion, or can you go a bit over the top?

If you put on an accessory and it doesn’t feel just right, trust your instincts, and don’t be afraid to try other options.

• Dress

by Nissa ($220) • Earrings and Necklace, Matching Set ($32) www.bravoboutiquenh.com

COLOR COMPLEMENTS Selecting a combination of colors for an outfit starts with knowing what colors work best with your tones. For example, my red hair and light skin pair well with greens and blues.

The next step is the color wheel. Yes, the tool we learned about in elementary school art class. Looking at complementary colors can be very helpful when choosing different pieces of clothing, such as a pair of pants and a top.

Once you have mastered the solid colors, try moving on to mixing patterns!

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Weekend Casual Skirt

by Indigo Blues & Co. Spring is synonymous with bold and bright colors! The skirt in this outfit co bines a wonderful texture with a headturning electric-blue fabric. The material makes the skirt stretch to your body type and keeps you comfortable all day.

The top is a perfect complement, and its cotton and Tencel (a man-made fiber f om the wood pulp of trees) material makes it comfortable for everyday wear. The striping on the shirt is also a great way to experiment with patterns.

Jewelry can be flash , but more importantly, it should accentuate the colors of your outfit. In this case, I chose silve accessories throughout (ring, earrings, bracelet, and necklace). The way the necklace and earrings dangle also adds depth to the outfit The matching Frye boots and bag are also practical choices for a casual weekend outfit. The bag is big enough to fit wh ever you need for the day (lipstick, tissues, phone charger, etc.). The shoes have a small heel that is comfortable even if you wear them all day.

This combination of color, comfort, and style will spice up any casual weekend outfit

• Necessitee Raglan Top

by Toad&Co ($59) • Textured Skirt

by Last Tango ($37.50) • Layla Concho Shopper Tote

by Frye ($368) • Sacha Moto Shortie Shoes

by Frye ($298) • Crusoe Necklace

by UNOde50 ($185) • Hipster Earrings

by UNOde50 ($89)

www.indigobluesandco.com

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Business Casual

by Lilise Designer Resale Despite what you may believe, business casual does not have to be stuffy, rigid, or boring. You don’t have to put on the same black pants and button-up shirt every day.

Try to mix up your outfit with fun focus pieces. I stuck with some business staples such as khaki pants and added a beautiful purple blouse. I loved that both the pants and the shirt weren’t as form fitting, allowing plenty of room to move.

The beautiful and unique floral kimono coat p ovided the fla e that a business-casual look may be lacking.

The subtler colors of the khaki pants and the solid top really allow the jacket to shine.

To finish it o f, I paired this outfit with black suede pumps. These add a touch of elegance and class that a pair of flats can t.

Use this as inspiration for your own style. Try a shorter floral sweater or a lower heel, depending on what look you feel best represents you.

A LITTLE LOCAL LOVE It is abundantly clear that all these stores care deeply about their products and the town in which they are located. This is one of the reasons, among many, why I feel so passionate about supporting local businesses.

Whether you’re a first-time or longtime customer, you are greeted warmly and with open arms. And the staff at these shops do their best to fit you with the best item for your needs and not just sell you something.

When working with me for this story, everyone I met cared about how an item fit, and each offered alternatives if I was not completely sure about the purchase.

• Vintage Chinese Silk Robe (circa 1910–1920) • Purple Sleeveless Blouse

by J.Crew • Vintage Khaki Pants from the ’90s

by Appleseed • Black Suede Pumps

by Guess • Twisted Spring Bangles

by Mark Jacobs • Gold Knot Bangle

by Banana Republic www.liliseresale.com

COMFORT IS KEY Comfort is a big part of my fashion philosophy. If it’s not comfortable, I am not wearing it.

When buying clothes, I consider the style, the fabric, and the fit. No one wants to walk around all day wearing an itchy, uncomfortable fabric.

Think about what makes up your fashion philosophy and stick with it, but don’t be afraid to try new things.

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Athletic Gear

by Runner’s Alley It can be difficult to find the motivation fo a workout—but having practical and stylish athletic gear like this helps get me out the door. Best of all, you’ll still look good if you’re running a quick errand in this outfit! However (so I’ve been told), style is not the only thing to take into consideration with workout gear.

Thankfully, the staff at Runner’s Alley was there to help. For example, they let me know it helps to dress for runs as though it’s ten to fifteen deg ees warmer than the actual outside temperature. As you run and your body temperature rises, the lighter or fewer layers will prevent overheating. In addition, the wicking materials like those in this outfit will help you stay warm and dry.

All the elements of this athleisure outfit will allow you to look stylish while giving you the support needed for your activity.

The top’s combination of color and pattern make it something I would wear on a daily basis and not just for working out.

Not only were these the most comfortable running tights I have ever worn, but their pattern was fun and energetic. The beautiful bright turquoise of the shoes is the splash of color that brings the whole outfit togethe .

Like everything else I’m wearing, the max-cushion running shoes perfectly blend style, comfort, and practicality, as they are great for running errands as well as marathons.

• Red Long Sleeve

by Brooks ($68) • Greenlight Tight

by Brooks ($85) • Vanquish Running Shoes

by Hoka One One ($159.99) www.runnersalley.com

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WHERE TO FIND THE CLOTHES Indigo Blues & Co. 902 Main Street Contoocook, NH (603) 660-9290 WWW.INDIGOBLUESANDCO.COM Mon–Wed 10am–5pm Thu 10am–6pm Fri 10am–6pm (Wine-down to the Weekend 4–6pm) Sat 10am–4pm Sun 11am–3pm Bravo Boutique 38 North Main Street Concord, NH (603) 223-6622 WWW.BRAVOBOUTIQUENH.COM Mon–Sat 10am–6pm Lilise Designer Resale 113 Storrs Street Concord, NH (603) 715-2009 WWW.LILISERESALE.COM Mon–Thu 10am–5pm Fri & Sat 10am–6pm Runner’s Alley 142 North Main Street Concord, NH (603) 715-5854 WWW.RUNNERSALLEY.COM Mon–Wed 10am–6pm Thu 10am–8pm Fri 10am–6pm Sat 10am–5pm Sun 11am–5pm

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Above: Art Bryan tunes his banjo, while Gerry Putnam ďŹ nishes setting his mics.

Left: Left to right, front row: Dudley Laufman, April Limber, and Deanna Stiles.

Back row: Peter Colby, Bob McQuillen, and Art Bryan.

Opposite page: Dudley Laufman with his accordion.

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The

Music

Always Continues PAYING TRIBUTE TO DEEP MUSICAL TRADITIONS WITH THE CANTERBURY COUNTRY DANCE ORCHESTRA

BY JOHN GFROERER

|

PHOTOS BY STEVE BOOTH

If

it had been up to Dudley Laufman, he would have named the group the Nelson Square Dance Band. But this didn’t sit quite right with Newt Tolman, who said, “No, we should call ourselves the Canterbury Country Dance Orchestra.” When Dudley pointed out that he was the only one in the group from Canterbury, Newt countered, “How many members of the Budapest String Quartet are from Budapest?”

So, there you had it. The group of musicians that would open the 1965 Newport Folk Festival—the same year that Bob Dylan rocked the folk world—and spark a national revival of country dancing would from then on be known as the Canterbury Country Dance Orchestra.

Despite achieving far more than its original members ever thought possible, the orchestra faded as musical tastes changed and the lives of its musicians evolved. Its last recording was some thirty years ago, and for a time, it felt as if their work had been consigned to folk history. That is, until a slight but insistent drumbeat grew into a clarion call for the band to reunite to create and release its first recording since 1986.

“Newport was really the first time we started to sound like an orchestra,” Dudley recalls. “It wasn’t planned; I just started inviting people I thought should be there.”

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T he love of the music and the skill to

play an instrument were enough to ensure that each of these dances was memorable.

Above: Fiddlers, left to right: Taylor Whiteside, Greg Boardman, Jordan Tirrell-Wysocki, Vince O’Donnell, and Jane Orzechowski.

Album covers: Left, the original recording by the CCDO. Right, the new recording by CCDO.

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HOW IT ALL BEGAN Identifying the specific date of the Canterbury Country Dance Orchestra’s creation is difficult to do. Maybe it was the moment back in the late 1940s when founder Dudley Laufman first experienced traditional country dance music. He fell in love with this music and style of dance, and in a fortuitous turn of luck, the legendary caller Ralph Page of Keene became Dudley’s mentor. Through Ralph, Dudley learned the tunes and dances, many of which have been around for centuries.

Before long, Dudley was calling dances on Saturday nights in town halls, church basements, school gyms, and local community centers around New Hampshire. Any place people gathered to dance Dudley would travel to, calling dances while playing his accordion, often joined by other musicians.

The cast of characters was interchangeable and rarely the same for each of these dances, but that was okay. The love of the music and the skill to play an instrument were enough to ensure that each of these dances was memorable. Then in 1964, as Dudley and a few other musicians packed up after a dance at Goddard College in Vermont, Ralph Rinzler introduced himself. Ralph was a scout for the Newport Folk Festival, which at that time was the center of a large and growing folk music movement in the United States. He asked the group of musicians if they’d like to play at the festival.

They were billed as the New England Square Dancers and opened the Saturday evening concert for the 1965 Newport Folk Festival in front of an audience of sixteen thousand. The festival wined and dined them, even putting them up in some of Newport’s mansions.

“Newport was really the first time we started to sound like an orchestra,” Dudley recalls. “It wasn’t planned; I just started inviting people I thought should be there.”

The group included musicians and dancers, and they received a thunderous ovation when they finished their set. As they exited the stage, they were met by Theodore Bikel and Pete Seeger—legends of the folk scene—who said Dudley and his group sounded like a Handel concerto. The next night, Seeger covered his ears when, on the same stage, Bob Dylan plugged in his electric guitar for the first time in public.

After Newport, Club 47, an important venue for the folk movement, asked the band to come down to Cambridge and play. This led Dudley and the others to consider adopting a more formal name for the group. Perhaps it was Seeger’s comment at Newport that sparked the idea, but they started to call themselves the Canterbury Country Dance Orchestra.

In 1972, things fell into place for the orchestra to make its first record. Jack Sloanaker, owner of F&W Records, produced the album.

As the legend goes, ten musicians gathered in the chapel at Middlesex School in Concord,

ELECTRIC DYLAN AND THE COUNTRY DANCE At the 1965 Newport Folk Festival, the group presented a workshop on New England style country dancing. But just up the hill, Bob Dylan was presenting a song workshop, and the crowd was quite large.

When Dylan finished, he headed down the hill right by the dance workshop, followed by throngs of groupies. Many of them were pulled into the dance and, as Dudley remembers, “The whole thing became a rip-roaring, old-time country dance.”

Dylan kept on going down the hill, unknown by most everyone, to start practice for his folk rock set the next night.

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He looked at Jack and asked, “Is this what we’re going to sound like?”

“You bet,” Jack replied.

“All right, let’s go with it.”

Massachusetts. Their sound filled the hall with something new, unique, and alive. The first tune recorded was “Irish American Reel.” When Dudley put on headphones to hear the playback, he began to cry because he was overwhelmed by the richness of the music captured in the recording.

He looked at Jack and asked, “Is this what we’re going to sound like?”

“You bet,” Jack replied.

“All right, let’s go with it.” And they did.

It was a perfect day for the orchestra.

Each song seemed to come to life within a single take, and that night, they all went to Seth Gibson’s house to listen to the recording while munching sandwich-

es and M&M’S. Dudley remembers it as the most magical day of his life.

That recording opened the eyes and ears of folk music fans across the country and helped spread a revival of old-time country dancing. There were more recordings over the next few years as well as numerous shows and accolades, and musicians from around New England tried to replicate the orchestra’s sound with varying degrees of success.

But then things started to change. Life began to get in the way for the musicians, and it became difficult and costly to bring all ten members together for a single dance. The composition of the orchestra varied based on the location of the dance

WHO NEEDS FINGERTIPS? Art Bryan first played with the orchestra on their second recording in 1974 and has played on every one since, including last March. In 2007, he sliced off the tips of the fingers on his left hand in a jointer accident.

His friends planned a fundraising dance to buy him a hammer dulcimer, an instrument that isn’t played with the fingertips. But a month after the accident, Art called Dudley, and with his fingers bandaged, he played “Money Musk” on his fiddle over the phone.

“Not bad,” Dudley said.

The fundraising dance went on anyway, and Art joined everyone on stage playing his fiddle. In the middle of a dance, piano player Bob McQuillen suddenly banged his hands down on the keyboard, stopping everything. He stood up and hollered, “Jesus Christ, Art, you sound better now than you did before the accident!”

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Top: Jacqueline Laufman.

Above left: Dudley Laufman on the accordion and the CCDO at a dance in the 1970s.

and what musicians were available.

By the early 1980s, the orchestra gathering for a dance became rare. There was a reunion concert at the 1985 New Hampshire Folk Festival, which led to another recording the next year. But after that last hurrah, the Canterbury Country Dance Orchestra fell silent, its effect on folk music assured but never to be heard or recorded again. Well . . . almost.

THE REVIVAL Thirty years after the orchestra faded from view, Jacqueline Laufman decided it was time for one last gathering. The musical, cultural, and social traditions represented by the orchestra and its now aging founders were too important to let them fade.

To this end, she not only sent out the call for getting the band back together, but this time the gathering would be filmed for a documentary. The response from Dudley and the other musicians that Jacqueline reached out to was a resounding yes. A date was set, a list of tunes took shape, and things fell into place, like B follows A. On Sunday, March 20, 2016, sixteen musicians came together in the chapel at the Middlesex School, the place of the original 1972 recording. The only one of the group who was part of the original recording was Dudley, now eighty-five years old. But this wasn’t about how many old-fart musicians Jacqueline could gather. It was about taking a step toward

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MORE INFORMATION For more on the Canterbury Country Dance Orchestra, including information on purchasing their CD, upcoming performances, history, and more, please go to laufman.org.

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continuing a rich musical tradition. The youngest to join was twenty-two-yearold Neil Orzechowski. And there was his brother, Russell, his sister, Sophie—who flew up from Florida to take part—and his mother, Jane.

Email was the means for everyone to connect, so it wasn’t until the morning of the recording session that the musicians sat down together for the first time.

But never mind that little detail, because within half an hour of the first instrument coming through the door, the room was filled with music.

After a couple of warm-up tunes, everybody sat down for coffee, pastries, and fruit while sound engineer Gerry Putnam finished setting up. The people in that circle reflected a wide expanse of musical experience. Taylor Whiteside got his start in 1973, Vince O’Donnell in 1965, and Sylvia Miskoe all the way back in 1956. All told, the combined years of musicianship added up to six hundred seventy-seven.

By ten that morning, it was time to get to work. There were last-minute adjustments as to seating, making sure everyone could be heard by the five mics set up around the chapel. Then the empty pews filled in a most glorious way.

For the record, there was one piano, one flute, one fife, one banjo, a har-

monica, a couple of guitars, three to four accordions, occasionally a mandolin or viola, a string bass, and eight fiddles. That is the easy part to describe. The more difficult description is the music. There is truly nothing quite like it—part country fiddle band, part symphony orchestra with an undertone of banjo and accordion with a flute or fife dancing above it all like little streaks of rainbow.

The tunes have, in some cases, been around for two and three hundred years.

Then there was a sprinkling of something new, “Scotty O’Neil” by Bob McQuillen, “Marlboro Street” by Dudley Laufman, and “Charley Murray’s Waltz,” written by Jordan Tirrell-Wysocki, one of the eight fiddlers.

At its heart, this is music for square and contra dancing, so by design it needs to be strict in structure. Sixteen measures, an A part and a B part, each repeated.

Then the dance starts again.

It was decided to play each tune through six times, which means twelve times through, as one time through is AA, BB. Vince O’Donnell and Taylor Whiteside did the counting; Greg Boardman would stand to let everyone know when the last time around was coming. At a dance, the caller would have just hollered out for all the musicians to hear, “Last time.” But this was a recording session, there could be no such intrusions for the ultimate listener.

There was very little rehearsing for each tune; everyone knew them well. The only

things to settle were how to start and how to end. Most often, the song opened with a couple of chords from the piano. And the close most often came down to a nice, finale-sounding chord played by all.

There was a service in the chapel that night, so all instruments and their accompanying musicians had to vacate by six. That gave them seven hours, which included a lunch break. Not much time, really, to record a full CD. But record they did. When they finished at 5pm, they had recorded 26 tunes. The CD, Welcome Here Again, came out in mid June with nineteen tracks recorded that day—seventyfour minutes of music.

All who witnessed the rebirth of this orchestra and its music on March 20 walked away with a new lightness, perhaps a new appreciation of life. We were witness to something just beyond the edge of words, something good, something worth knowing. We can attest that the joy in the music was just as evident in the faces of those creating it.

When you listen to the CD, you will find this to be true, I am sure. You will know by the dance it puts in your step, the smile it puts in your heart, the tomorrow it calls you to look forward to.

There may come a time where you can say thank you to Jacqueline and Dudley as well as the other musicians for sharing the warmth and joy of their music. But if not, the most important thing remains— the music.

The music always continues.

TINKERING WITH TRADITIONAL SOUND TECHNIQUES Recording engineer Gerry Putnam of CedarHouse Sound used an old-fashioned approach to recording this CD. As Gerry explains, “This method of recording is very old. It’s the way it was done even before electricity. They would use a big horn, and the sound would get pushed down into that horn and through a needle to be cut onto a record that had been wound up.

“How did you balance the sound in those days? Well, it was basically where the horn was.

So you would record something, you would listen to it, you would think ‘Gosh, can’t really hear the banjo player . . . okay, Bob, move up closer.’ And that was very much how we did the recording that day with the orchestra.”

Using this style of recording meant it had to sound right when it was recorded—there were no options for adjustments later.

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Betsy Gardella, president and CEO of NHPR, at a donor event held at Lakehouse Grille at Church Landing, Mill Falls Marketplace in Meredith, August 2015.

ONE OF THE BRIGHTEST STARS IN THE NPR UNIVERSE

NHPR

BY JOANN MACKENZIE PHOTOS BY ALLEGRA BOVERMAN

at Thirty-Five

N

ew Yorkers tend to think of New Hampshire as rural, a snowpeaked place where presidential hopefuls dish with the locals, and J.D. Salinger traded the big time for Birkenstocks. But on this New Yorker’s first visit to the Granite State—for an afternoon of dishing at New Hampshire Public Radio’s (NHPR) state-of-the-art broadcast center—it was unseasonably warm for February, and there wasn’t a Birkenstock in sight.

Virginia Prescott, on-air host of the daily radio program and podcast Word of Mouth—a fashionista who, despite her passion for public broadcasting, publicly regrets in her bio that working in radio is “a waste of some great outfits”— greets us in a great outfit. The jacket is from H&M, she says, the Euro fashion franchise that’s about as urban as it gets.

Virginia settles at a table with half a dozen young staffers.

This is NHPR’s Creative Production Unit, which is meeting just outside one of the station’s six recording studios. Virginia leads a discussion that centers basically on the state of public broadcasting in general and New Hampshire Public Radio in particular.

MILESTONES Last year was a a big year for NHPR. It marked thirty-five years of spectacularly transformative growth, which was cel-

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ebrated in style this past fall with a fabulous, multicourse, farm to table dinner.

In August of 1981, the station was launched by fifty New Hampshire residents as Granite State Public Radio, which later became known by its call letters, WEVO. Initially, the station broadcast mostly classical music out of a tiny studio in Concord. It had five hundred members.

Over the next twenty-five years, it flourished under the management of public broadcasting pioneer Mark Handley, who also served for two years as chairman of the board of National Public Radio.

The next milestone for the little station came on February 28, 1984—its first day of live coverage of a New Hampshire presidential primary. The following year brought another first, the state’s first radio news program, New Hampshire Daily. It was a half-hour show produced five days a week by what one NHPR member described as “two and a half people.” This marked the beginning of the station’s transition from music programming toward the news and talk that would make WEVO the talk of the state.

In 1991, the newly renamed NHPR began broadcasting around the clock. By 2007, NHPR’s weekly listening audience grew to about one hundred sixty-one thousand people, with about sixteen thousand contributing members. Its annual budget was $4.5 million, 90 percent of it raised from listener contributions and businesses, with additional funding coming from the Corporation for Public Broadcasting.

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Members of the New Hampshire Public Radio Creative “NPR is a membership organization of Unit. From left are: Maureen McMurray, Virginia Prescott, Logan Shannon, and Molly Donahue. stations. We’re as good as our local members and that means that in New Hampshire we are very good. New Hampshire Public Radio is a vital presence in the state,

epitomized for me by our former Washington colleague Laura Knoy. To go to New Hampshire every election cycle is to be reminded of what a gem of a system you have and, consequently, we all have.”

—Robert Siegel, senior host of All Things Considered “NPR NORTH” Laura Knoy, host since 1995 of NHPR’s trailblazing daily public affairs call-in show, The Exchange, says, “I’m going to sound like a marketing director instead of a talk show host, but I just can’t believe the caliber of people who work at NHPR now.”

Laura, who joined NHPR after reporting for NPR’s Washington mothership, says she’s come to think of NHPR as “NPR North.”

When I mention this to a group of NHPR staff, Sam EvansBrown, host of NHPR’s Outside/In (a show that describes itself as “about the natural world and how we use it”), smiles and says, “We punch above our weight.”

Sam looks too young to have already been a 2013 Steinbrenner Institute Environmental Media Fellow at Carnegie Mellon University and to have won two prestigious Edward R. Murrow awards. But he has accomplished all that—and more.

A New Hampshire native and born naturalist, he’d be the first to add that he didn’t win those accolades alone. Sam’s a team player, and his team—the NHPR Creative Production Unit— gets equal face and fact time on his show’s website page.

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“How we do our work is as important as what we do,” says Betsy Gardella, president and CEO of NHPR. Betsy, who joined the station when Mark Handley retired in 2005, now serves on the NPR board of directors as well. The Creative Production Unit is, for her, clearly a point of pride.

“I think the presidential primaries serve as a magnet for really talented reporters and hosts and producers,” she says. “They feel empowered to take risks, to have the freedom to really explore a story. We as a state are opinion leaders, and that’s a great opportunity for young people.”

Betsy knows opportunities when she sees them. At WNYC where she started in public broadcasting, she arrived at a time when then Mayor Rudolph Giuliani was threatening to divest the cash-strapped, city-owned WNYC TV and Radio. Listeners spoke up, and a deal was crafted wherein WNYC bought the licensing. “That was my learning ground,” says Betsy. “As a municipal licensee, there was a lot of opportunity to grow, and the station did extraordinary work.” In the wake of 9/11, Betsy retreated from New York City, spending several years in Saint

Far left: Host of NHPR's morning call-in show The Exchange, Laura Knoy.

Left: Members of NHPR's Creative Unit share ideas during their regular ideas meeting. Clockwise from lower right are: Virginia Prescott, Molly Donahue, Jimmy Gutierrez, Logan Shannon, and Maureen McMurray. In back is Sam Evans-Brown, also on the team.

Paul, Minnesota, as the director of American Public Media before moving back East to take the helm at NHPR. Laura Knoy, who’s been with the station twenty-one years, says, “I just can’t believe the amazing changes I’ve seen over the years.” When I mention this to Virginia Prescott, she laughs and gestures toward the nearby recording studio. “It sure wasn’t like this when I got here. It was shocking. Literally.

We used to get shocks from the earphones.”

MEETING THE NEEDS OF A TWENT Y-FIRST CENTURY AUDIENCE No one’s getting shocks from the earphones these days at NHPR. Their broadcast center may not be as big as NPR’s dazzling new corporate home in Washington, but it is very, very impressive. The $6.5 million center, initiated in 2006 by Betsy and funded by the Campaign for New Hampshire Public Radio (CNHPR), is a powerhouse built by listeners, foundations, and corporate donors across the state.

Designed by the prestigious Russ Berger Design Group, six state-of-the-art recording studios weave through the entire sixth floor of 2 Pillsbu y Street high above Concord’s South End. With the new studio space and digital technology, NHPR expanded its coverage, broadcast signal reach, and online programming to meet the needs of a growing twenty-first centu y audience.

The CNHPR reached its goal in March 2009, the new broadcast center opened to the public the following May, and NHPR became the first public broadcast station in the United States with statewide reach.

“New Hampshire,” says Betsy, “is a state of regions. People have very strong regional identities. As the state’s only statewide news and information service, we’re the connective tissue between regions. Will a mill closing in the North Country affect the Southern part of the state? And if so, how will it? How do we do that? Well, we extended our reach. We added signals

and made signal investments so we could reach people. We cover 100 percent of the state, if you don’t mind the static and changing signals if, say, you’re driving through the mountains.”

New Hampshire is also unique, says Betsy, in that there are thousands of nonprofits. “ e do not receive funding from the state. Stations like ours serve a rural market, and we work very, very hard to galvanize the community. You’ll see community engagement and partnership in programs like Word of Mouth with Virginia Prescott hosting Writers on a New England Stage at the Music Hall in Portsmouth, giving us the opportunity to actually be with the audience in the room, which is a win-win for everyone.”

So far, Virginia has hosted the likes of Patti Smith, John Updike, Doris Kearns Goodwin, Dan Brown, and Krista Tippett on the Music Hall stage—an impressive lineup even for more well-known shows produced by NPR. But it’s not just about on-air personalities. Virginia notes that the Creative Production Unit is where traditional/terrestrial radio meets the new world of podcasting.

SPEAKING OF MILLENNIAL S . . .

Podcasting burst on the scene over a decade ago as low-budget, radio-style shows made for the Internet. Sam Evans-Brown notes that podcasting allows teams like NHPR’s production unit to become creative incubators, or what some call “artisanal

Congressional candidate Frank Guinta took part in Conversations with the Candidates with The Exchange host Laura Knoy and political reporter Josh Rogers and a live audience in Studio D at NHPR on October 20, 2016.

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“The success of NPR is built on the reporting and programming of our member stations like NHPR. At a time when many other news organizations are contracting, NHPR has invested heavily in local, investigative coverage, including the State of Democracy initiative, which has focused on the impact of politics and public policy on the residents of New Hampshire. For thirty-fi e years they have served the Granite State with top notch journalism and comprehensive coverage of local issues. Whether it is issues of health care, the economy, environment, or public policy in the state house, NHPR is New Hampshire’s source for unbiased, fact-based news.”

—Michael Oreskes, NPR Senior Vice President of News and Editorial Director broadcasting.” Through this relatively new medium, they can quickly respond to events, issues, and the ever-changing listener climate.

Case in point? Virginia Prescott’s popular 10-Minute Writer’s Workshop, which offers advice on the craft and art of writing from well-known and widely respected writers. There is also Civics 101, an NHPR podcast that began after the 2016 election with the realization that Americans were in dire need of a basic understanding of how their government works.

“Following the election, it just seemed like people were lost, and the media was speaking in terminology that assumed understanding on the part of the public,” says Virginia. “A lot of what we see and hear presupposes a knowledge, but now there is a need to know.”

At a weekly ideas meeting, one producer, Logan Shannon, suggested Civics 101. By January 20, the unit had produced the weekly podcast and seven hundred thousand downloads later, plans are in place to go to twice weekly. “Podcasting brings a whole new, huge digital listening audience to NHPR that doesn’t know radio the way that we do,” Virginia says.

Executive Producer Maureen McMurray says that she’s typical of millennials who don’t listen to the radio. “They listen to podcasts on their phones on their way to work or whatever, and we can track where they are, and they are in small and big markets, including New York City and LA. “Every one of those seven hundred thousand new podcast lis-

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teners is a potential new donor,” adds Maureen. And podcasting is just one piece of fi epower in the new media arsenal, just one new door through which a new generation is coming to NHPR. “It’s amazing,” says Betsy, “how technologically savvy our listeners are. We can take advantage of that and use it to experiment with shows and topics and the presentation of content that we think might appeal to a younger demographic.”

Betsy adds that the bedrock demographic base of public broadcasting may be boomers, but it’s “that younger demographic, for our long-term sustainability, we’re very interested in. When we host the Concord Young Professionals, for example, I’ll say, ‘How many of you listen to public radio?’ I’d say 80 percent to 90 percent of them raise their hands. Then I say, ‘How many of you are listening on the radio?’ Almost all the hands go down. They listen on their phones. They podcast the shows they love.”

If numbers speak louder than words, they love those shows.

“When I arrived in 2005, I think we had about one hundred thirty-five thousand weekly listeners,” says Bets . “We have about one hundred eighty-five thousand weekly listeners t day, so that’s pretty good growth in a state this size.”

Digital technology, Virginia notes, “has turned this medium that used to just go into the ether as a one-way conversation into a two-way conversation. We can be more nimble and resourceful. We’re in the business of creating a better-informed citizenry.

The move to our new facility, with a whole new set of resources

Far left: Virginia Prescott, host of NHPR's Word of Mouth, 10-Minute Writer's Workshop, Writers on a New England Stage, and Civics 101, sharing ideas with the Creative Unit at the station in Studio D. Left: At the Outside/In listening party held on October 28, 2016, in Studio D at NHPR. From left are members of the creative team who put the show together: Molly Donahue, Logan Shannon, Maureen McMurray, Sam Evans-Brown, and Taylor Quimby.

as well as the combination of old radio smarts and new media platforms, lets us truly do public service journalism.”

But no matter which way listeners find their way to it, radio will always remain unique in its ability to tell stories. And always, at the center of those stories, are people.

As host of The Exchange, Laura has interviewed some of the most powerful people on the planet, from George W. Bush to Barack Obama to Hillary Clinton and on and on. However, the interview that she says stands out in her mind was with the father of a boy who, shortly after leaving for college, committed suicide.

“How this man in his grief found it in him to come on the radio and speak about his son in the hope that maybe it might help someone,” Laura says, herself a mother of two sons, “well, I had all I could do to hold myself together.”

But Laura did hold herself together. The woman with the radiant radio voice, the one tens of thousands of statewide listeners tune in to listen to each day, always holds it together, which is one reason why her program attracts so much star power.

“Yes, the primaries give us an edge,” says Betsy. “We can really connect our listeners with the information that they need. They can really vet the candidates, for example.

We have a national role.”

But clearly, the station has developed a cutting edge of its own. “It’s just so cool,” says Laura, a native of New Hampshire and a graduate of Keene High School.

“Here we are, this little state with onepoint-three-million people, and here we are, and New Hampshire is so lucky to have us here as a resource.”

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Left: Richard winning Morgan Pleasure driving with One French Rose at the Deerfield Fair, 2013. Photo courtesy of Old Centre Farm.

Below: Pat and Richard Pitman on an antique unrestored four-wheeled buggy in Old Centre Farm's carriage shed.

“Reliable, loyal, tireless, and versatile, a Morgan becomes one with people of all ages and walks of life and shares the mutual enjoyment in every equine pastime.”

—American Morgan Horse Association

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Rosie, the Best of a Beautiful

N

estled deep within New Hampshire horse country stands Old Centre Farm, the esteemed Morgan horse farm owned and operated by lifelong equestrians Richard and Pat Pitman. Established in 1997 in Deerfield, the farm is a center for the breeding and care of Morgan horses, one of the most admired breeds in the equestrian world. Numerous Morgans have called Old Centre Farm home over the years, and many have gone on to noted careers in equestrian competitions. However, none have achieved the fame and stature of a beautiful mare named One French Rose, affectionately known to her avid admirers as Rosie.

Her championships at local, regional, national, and international shows are impressive (see sidebar, page 63). But for the couple who bred and raised her and now ride and show her, as well as oversee her training, Rosie represents the best of what a Morgan horse can be. She is the epitome of a breed revered for its elegance, winning personality, and phenomenal temperament.

Born at the farm nine years ago, Rosie was beautiful from the start, recalls Richard. “As a weanling of four months, she won a beauty contest, and as a yearling she won at Seacoast Morgan Breeders Futurity. Her conformation—the length of her neck, her legginess, size, body shape, exquisite eyes, and easygoing demeanor—were all there.”

Richard, born in Hollis and a New Hampshire born-and-raised horseman, goes on to note that Rosie stands at fifteen three hands tall. “She inherited the frame and big stride of her mother, Sumadia, and the stature and handsome lines of her father, Futurity French Command.”

Breed

WITH A LITTLE TENDERNESS AND A LOT OF LOVE, RICHARD AND PAT PITMAN RAISED A CHAMPION

BY LAURA POPE PHOTOS BY JOHN BENFORD

The baby photo: One French Rose as a weanling. Photo courtesy of Old Centre Farm.

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Above: Elizabeth Murphy and One French Rose take a victory pass at the Seacoast Morgan show in Topsfield, Massachusetts, 2015. Photo courtesy of Old Centre Farm.

Right: Richard and HSV Noble Challenger in the arena at Old Centre Farm.

OKL AHOMA MATERIAL Champion horses are exquisite animals and Rosie is no exception, showing surprising versatility and promise well beyond these characteristic trademarks of the breed. It is these qualities that enabled her to win more and more top-place finishes in multiple show categories, such as in-hand (led by a bridle), driving (pulling twowheeled show cart configurations), and saddle horse competitions in the English Pleasure and Hunter classes.

Despite these many wins, the Pitmans were unsure if they had a horse that could compete with the best of the best. “Rosie has always succeeded as a saddle horse or driving horse,” says Richard, “but when Mike and Elizabeth Murphy—respected trainers—came to the farm and took her for a spin, we were astonished when they said she was Oklahoma material.”

Oklahoma City is home to the most prominent and final Morgan competition of the year, the Grand National World Morgan Show. In 2015, with Elizabeth riding her and training her with Mike, Rosie competed against twelve hundred Morgan horses from around the world. In her first world competition, Rosie won the Grand National Hunter Pleasure Mare category and took third

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From left: One Wild Angel looks for a treat. HSV Noble Challenger, Pat, and Richard getting cleaned up. Three show bridles patiently waiting.

place overall in the World Champion Open Hunter category. To say the least, the Pitmans and Murphys were over the moon with joy.

After that win, Richard started referring to her as Miss America.

“That was a very good year,” remembers Richard. “More telling is that, the very next season, we leased Rosie to a fifteen-year-old girl, Maria Tartaglione, who took her back to Oklahoma after a great New England show season, where she won first place in the Youth Hunter mares class. If a professional trainer can bring a horse to the top in an international competition one year and the next year a youth rider can do the same, that says everything about the head, heart, and ability of the horse.”

FOR THE LOVE OF HORSES The Pitmans have been showing horses since the 1970s, an outcome of a passion kindled when they were youngsters. Richard got on his first horse, a pony, at age three and at five was driving a pony cart. His grandparents, Janet and Judson, had working

ROSIE, TIMELINE OF A CHAMPION MORGAN HORSE 2009 Maine Morgan Horse Show First, Breeders’ Cup Yearlings 2010 Granite State Morgan Show Grand Champion Mare, In Hand First, Two-Year-Old Fillies, In Hand 2010 Maine Morgan Horse Show Junior Champion Mare, In Hand First, Two-Year-Old Mare, In Hand 2012 Maine Morgan Horse Show First, Classic Pleasure Driving, Junior/Novice Horse Championship First, Classic Pleasure Driving, Junior/Novice Horse 2012 New England Regional Reserve Champion, Classic Pleasure Driving, Junior Horse 2013 Maine Morgan Horse Show Champion, English Pleasure Saddle, Amateur First, English Pleasure Saddle, Amateur First, Pleasure Driving, Amateur 2013 Deerfield air Champion, Morgan English Pleasure, Amateur First, Morgan Pleasure Driving 2014 Twin State Reserve Champion, Morgan Pleasure Driving First, Morgan English Pleasure Open First, Morgan English Pleasure, Amateur

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63

“There is nothing so good for the inside of a man as the outside of a horse.”

—John Lubbock, 1894 Top: Pat and Challenger.

Far right: Richard and Challenger in the arena.

Inset right from top: Home sweet home. One of the beautiful accoutrements of the equestrian world, a saddle awaits its next outing.

horses on their farm in Pembroke, and their daughter, Richard’s mother, won competitions and became a member of the equestrian team at UNH. With her brother, she showed horses in the 1940s. “My parents moved to Hollis, and we owned a couple of horses,” Richard says, “Quarter horses at first and then Morgans for their versatility in riding, driving, and showing.”

Pat, who met her husband at a horse show, had a similar early love of horses.

“I’ve been involved with horses since the age of six—first with a Welsh pony, then a half-Arab mare, and finally a two-year-old Morgan mare I trained myself with a lot of trial and error. I successfully showed her all through my 4-H years, and the highlight of that was winning the Morgan Pleasure class at the Michigan 4-H finals.”

Showing horses has been Pat’s social outlet for many years, and to this day a horse show is one of her favorite places. Highlights of her riding and showing competitions include winning almost every class entered from 2005 through 2007 on a Morgan named Sydney Dawson.

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A BREED APART The Morgan horse is: • the first American breed of horse.

• a symbol of Vermont, where it was first bred in the 1790s.

• named for the horseman Justin Morgan, who developed the breed.

• an exceptionally versatile horse. It is adept as a working horse, calm and gentle as a companion horse, and an able pleasure or endurance riding horse or show horse.

WWW.MORGANHORSE.COM

For more information about the Morgan horse, the locations of Morgan horse farms, and show results, and to learn more about this internationally acclaimed breed, visit the American Morgan Horse Association based in Shelburne, Vermont, or online at www.morganhorse.com.

ne

pa

in g

at

A GAMBLE AND A GUESS Morgan horses aren’t Richard’s only equine avenue. With his sons, he is owner and guiding light of Center Hill Barns, a barn-building business located in Chichester. However, his greatest satisfaction is the Morgan horse breeding business he shares with Pat and their partner Amos Yoder Jr., an Amish breeder based in Bloomfield, Iowa.

“I met Amos when I outbid him on the purchase of Rosie’s mother in Kentucky,” Richard says. “We are partners on our four stallions, including a twentyone-year-old called Bell Pepper who has sired one hundred one offspring. We have formed a great partnership, and we talk several times a week about breeding’s prospects and growth of our young stock.”

For Richard, breeding horses is all about the unknown. “You don’t know what you’re going to get,” he says. “The reward of breeding, to me, is that you’re involved with the conception, birthing, growing, and training. It’s all a gamble and a guess. Spending lots of money does not guarantee success. It must be a love.

He

“With Dragonsmeade Tahari,” Pat adds, “in 2010 we won the Junior Classic Saddle Championship at the New York Morgan Regionals in Syracuse. With Rosie I have gotten so many ribbons, but I think the most rewarding was our winning the Morgan Amateur English Pleasure at the Deerfield Fair in 2013.”

Pat’s newest prospect, HSV Noble Challenger, took the win at the Granite State Morgan Horse Show in the Amateur English Pleasure category. This was Pat’s first show in the saddle after major back surgery in 2014. In 2017 she will show Challenger again.

“I think my favorite part of the horses is the training and showing,” shares Pat, who uses their indoor facilities at Old Centre Farm to ride and and work the horses with Richard. “I do love watching the babies grow and seeing what they will become, but I love the riding aspect of it all and becoming a team with the horse I am showing.”

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TRAINING As anyone familiar with horse training will tell you, it is more an art than a science. “Training differs with each horse,” says Richard. “A lot of people try to make a horse into something it isn’t. The trick is to match the horse to its natural ability, and consulting with an experienced trainer helps confirm that.

“Rosie was amazing as a yearling and won a New England in-hand award. Then she spent a year in the pasture, being a horse and growing. As a three-year-old, we began driving her”—hitching her to a carriage, cart, or sleigh. “We knew she was big, beautiful, and filled out, so we began to ride and drive her. Her first showings were as a driving horse, then we trained her to ride.”

Despite Richard and Pat’s obvious skills as well as partnerships with folks such as the Murphys, Rosie receives a bit more training and preparation than the average horse. “Rosie lives at the farm,” Richard says, “but is shipped to Legacy Stables in Carver, Massachusetts, early each spring to get fit and ready for the show season, which runs from May through October. That includes the shows at Deerfield, New Hampshire; Springfield and Northampton, Massachusetts; and Syracuse, New York.”

In fact, it’s not all training and showing or living in a stall during the off-season for Rosie. “We pull the shoes off after the Deerfield Fair and give her the winter off and let her trail around the farm,” says Richard. She has the company of the couple’s other horses that may be home at the time. Like Rosie, each of these horses has a longer, formal name, but around the farm they go by their more personal names such as Archie, Stretch, Champ, Howie, and Rocky.

Richard adds, “Rosie spends time in the pasture, goes trail riding, eats green grass.

She has the freedom to be just a horse as she awaits her next adventure.”

Dining Out In & Around Concord

DINING GUIDE II

Ichiban Japanese Steakhouse/Sushi Bar & Lounge 118 Manchester Street, Concord, NH (603) 223-3301 www.ichibanconcord.com Ichiban features 12 hibachi grills, where meals are prepared in front of you, a Japanese sushi bar, and the Koi Lounge with HD TVs. Happy Hour is Sun–Thu, 4–6pm with $2 drafts, half-price appetizers, and cocktails!

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)

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

ITALIAN KITCHEN

Veano’s II Italian Kitchen 30 Manchester Street, Unit 1, Concord, NH (603) 715-1695 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!

The Gas Lighter Family Restaurant 204 No. Main Street, Concord, NH (603) 228-8854 This Greek-style spot has been a tasty Concord establishment for over 40 years. The menu offers a selection of budget-friendly meals for lunch & dinner including traditional Greek favorites.

Also offering an extensive selection of beer & wine.

Open Mon–Sat 11am-9pm.

Revival Kitchen & Bar

Alan’s of Boscawen

11 Depot Street, Concord, NH (603) 715-5723 www.revivalkitchennh.com

133 No. Main Street, Rte. 3, Boscawen, NH (603) 753-6631 www.alansofboscawen.com

@revivalkitchennh Casual upscale dining with farm to table influen e. 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.

Alan’s of Boscawen, a family-owned restaurant, has been a local favorite in the Concord area for over 25 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.

Call for details!

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event calendar

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theater

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music

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dance

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lecture

What's Happening

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art

April 11

Behavioral Health Across the Lifespan: Emerging Adulthood and Mental Health

In & Around Concord

Emerging adulthood is the period between adolescence and adulthood when individuals are reaching psychological and emotional maturity.

In emerging adulthood, we are more likely to see the first diagnoses of less common but more severe and chronic disorders. Join us for a panel discussion to learn more about brain maturity during this critical time of social development.

This interactive discussion is geared toward those working and living with people from their late teens to twenties.

Concord Hospital Center for Health Promotion, 6:30–8pm www.concordhospital.org

April 18

The Lightning Thief Capitol Center for the Arts, 10am & 12pm ccanh.com

April 12, May 10, June 7

Andrew Pinard: Discovering Magic Hatbox Theatre, 7:30pm hatboxnh.com April 12

Free Walker Lecture Musical Event: Southern Rail

April 7–9 & 14–16

April 11

R.U.R.: Rossum’s Universal Robots

Food on the Mind

R.U.R.: Rossum’s Universal Robots is set in a future where human-like robots are produced in huge numbers to do our work for us. The inventor of the formula used to create the robots tried to improve on humanity—but by creating robots in his own image, some traits couldn’t be eliminated.

Hatbox Theatre, Fridays & Saturdays 7:30pm; Sundays 2pm hatboxnh.com

Scientists say what you eat can make an impact on whether you develop late-onset Alzheimer’s disease. Medical research shows that certain foods may benefit brain health. Learn more about these brain foods, how often you should eat them, and ways to include them in your meal planning.

Concord Hospital Center for Health Promotion, 12–1pm & 5–6pm www.concordhospital.org

Audi, 7:30pm www.concordcityauditorium.org April 17

Arts and Dance Company: Hispanic Flamenco Ballet Audi, 10am www.concordcityauditorium.org April 19

April 7–15

Last of the Red Hot Lovers The Winnipesaukee Playhouse, Thursday– Saturday 7:30pm; Saturday & Sunday 2pm www.winnipesaukeeplayhouse.org

Free Walker Lecture Travelogue Event: Central & South America Audi, 7:30pm www.concordcityauditorium.org April 20

April 8, May 6, June 10

Performance Lab

Squirrel Nut Zippers and Ozomatli

Hatbox Theatre is launching a new educational series for theatre artists and anyone looking to explore the theatrical arts and expand their capabilities. Each month, we will hold a two-hour workshop on a different topic, from lighting and sound to acting on a thrust stage.

Hatbox Theatre, 2pm hatboxnh.com

Through April 28

Capitol Center for the Arts, 7:30pm ccanh.com

Exhibit: Twenty Years of a Singular Vision McGowan Fine Art www.mcgowanfineart.com Soul's River, by Bert Yarborough.

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April 26

Bolshoi Ballet in HD: A Hero of Our Time Capitol Center for the Arts, 6pm CCANH.COM

April 21

NH Preservation Alliance Historic Preservation Conference Audi, 9am–5pm WWW.CONCORDCITYAUDITORIUM.ORG April 21, May 19

Greg Boggis Presents . . .

An Evening of Standup Comedy Hatbox Theatre, 7:30pm HATBOXNH.COM April 22

The Met Live in HD: Eugene Onegin Capitol Center for the Arts, 12:55pm CCANH.COM April 22

Pitch! A College a Capella Concert The Winnipesaukee Playhouse, 2 & 7:30pm WWW.WINNIPESAUKEEPLAYHOUSE.ORG April 22

Songweavers Concert Join the Songweavers women’s community chorus for an uplifting vocal concert.

South Congregational Church, 5pm WWW.CCMUSICSCHOOL.ORG April 22

Concord Community Concerts Association: String Orchestra of NYC Audi, 7:30pm WWW.CONCORDCITYAUDITORIUM.ORG April 22

7oddSeven Hatbox Theatre, 7:30pm HATBOXNH.COM

For an online quote visit: www.able2insure.com Current clients: have you downloaded our app?

603-225-6677 | 130 Broadway, Concord SPRING 2017 | AROUND CONCORD

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CALENDAR

The Orr & Reno Family Law Group features attorneys who are skilled and experienced at resolving family disputes with a balance of expertise, efficie y, creativity and sensitivity. Our lawyers are accomplished and well-regarded advocates who customize their approach to each case to meet the client’s goals, needs and expectations.

And, the depth and experience of the Orr & Reno corporate, trust, real estate, employment and tax law groups adds significant value for clients in such cases, allowing for wellinformed and cost-efficien approaches to all issues presented.

Practice Focus: Pre-divorce counseling & planning Divorce Legal separation Alimony

May 6

Spend the Day in Downtown Concord!

Head to downtown Concord for a fun-filled day of family-friendly events, including a performance by the Squonk Opera, which will go from the Capital Center for the Arts and up Main Street to the State House, where they’ll perform their current show, Cycle Sonic. Giant, animated bikers will circle the audience, with backdrops of undulating flags and the rhythm of original chamber rock music.

April 23, May 7

April 28–30, May 5–7, May 12–14

3rd Annual Fairy Tea Party

The Truth Will Spring Yuh

Enjoy an assortment of tea and refreshments plus storytime, crafts, and portraits.

Kimball Jenkins Estate, 2–4pm WWW.KIMBALLJENKINS.COM

A contemporary Southern Gothic play about a residential re-entry center for women located in the backwoods of Crawford County, Georgia.

Hatbox Theatre, Fridays & Saturdays 7:30pm; Sundays 2pm HATBOXNH.COM

April 27

Les Violons du Roy Capitol Center for the Arts, 7:30pm CCANH.COM April 28

Home Free Capitol Center for the Arts, 8pm CCANH.COM

April 29–30

The Diary of Anne Frank The Winnipesaukee Playhouse, Saturday 7:30pm; Sunday 2pm WWW.WINNIPESAUKEEPLAYHOUSE.ORG May 1

Opening Day Mt. Kearsarge Indian Museum, 10am INDIANMUSEUM.ORG

Child support Parenting disputes Parent relocation Post-divorce modific tion Restraining orders Prenuptial & postnuptial agreements Sustained Excellence Since 1946.

May 4–August 27

Group Painting Exhibit Stephanie Bush, Ella Delyanis, Tamara Gonda, Dustin Knight, Soo Rye Yoo, and more.

Opening reception: May 4, 5–7pm Millbrook Gallery & Sculpture Garden THEMILLBROOKGALLERY.COM Staghorn Sumac, by Dustan Knight.

603.224.2381 | ORR-RENO.COM | CONCORD, NH

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May 14

May 2–June 2

Exhibit: Natalie Blake, Cathy Chin, Amy Goodwin Opening Reception: May 6, 11am–1pm McGowan Fine Art www.mcgowanfineart.com

Alice in Wonderland Tea Party Teatime in an elegant Victorian manor? What a perfect way to celebrate your unbirthday! Enjoy delightful refreshments, storytelling, crafts, whimsical art installations, and all manner of madness. Costumes encouraged!

Kimball Jenkins Estate, 2–4pm www.kimballjenkins.com

May 2, June 6

Tales Told Inspired by The Moth series, audience members will put their name in a hat and 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

May 13

May 20

10th Annual Canterbury Shaker Village XC5K

Salon Series: Martin Philip

Canterbury Shaker Village www.shakers.org May 14

Mother’s Day: Moms Tour Free!

May 6

Opening Day Festivities and Heifer Parade Canterbury Shaker Village, 10am–5pm www.shakers.org May 6

Juston McKinney

Castle in the Clouds www.castleintheclouds.org

Martin Philip (breadwright.com) is the head bread baker at King Arthur Flour in Norwich, Vermont. He is a former member of Team USA, which competed in the SIGEP Golden Cup in Rimini, Italy, and was a finalist in the selection process for the coveted bread spot on Team USA at the Bakery World Cup. Capitol Center for the Arts, 7:30pm ccanh.com

May 19

May 27

Who’s Bad: The Ultimate Michael Jackson Experience

Audi, 2pm www.concordcityauditorium.org

Capitol Center for the Arts, 7pm ccanh.com

Capitol Center for the Arts, 8pm ccanh.com

Gen’s Dance Studio

Get more event listings at www.aroundconcord.com.

ADVERTISERS INDEX May 6–7

New Hampshire Open Doors Open House

A&B Lumber...............................................................Back Cover

Ichiban................................................................................... 67, 69

Able Insurance...........................................................................69

Johnny Prescott Oil..................................................................... 2

Alan's ...................................................................................45, 67

Kimball Jenkins..........................................................................35

Millbrook Gallery & Sculpture Garden themillbrookgallery.com

All About Kitchens.................................................................... 19

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

All Ways Clean...........................................................................59

League of NH Craftsmen.................................................. 37, 53

Annis & Zellers..........................................................................25

Ledyard Bank............................................................................... 11

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

Lilise..............................................................................................53

May 10

Dinosaur Zoo Capitol Center for the Arts, 6pm ccanh.com May 11

Pippin Capitol Center for the Arts, 7:30pm ccanh.com May 11–14

A Funny Thing Happened on the Way to the Forum The Winnipesaukee Playhouse, Thursday–Saturday 7:30pm; Sunday 2pm www.winnipesaukeeplayhouse.org

Bow Plumbing & Heating........................................................25

Makris..........................................................................................67

Breathe Esthetics........................................................................21

Marketplace New England......................................................53

Capitol Center for the Arts..................................................... 19

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

Centennial inn........................................................................... 20

Mills Falls......................................................................................31

Century 21 – Circa 72...............................................................33

Nathan Wechsler & Co.............................................................31

Century 21 – Thompson...........................................................37

North Country Tractor............................................................. 66

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

Orr & Reno..................................................................................70

Cobb Hill Construction............................................................29

Pat's Peak......................................................................................17

Cobblestone Point.....................................................................34

Peter's Images........................................................................... 66

Concord Photo Service......................................................32, 53

Revival Kitchen & Bar...............................................................67

Concord YMCA.......................................................................... 11

Rowley Agency..........................................................................45

Cowan & Zellers........................................................................65

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

CRVNA.........................................................................................29

Serendipity Day Spa..................................................................59

Duncraft................................................................................53, 63

Shaheen & Gordon.....................................................................51

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

Sugar River Bank........................................................................35

Exit Realty.....................................................................................51

Tasker Landscaping..................................................................... 3

Fuller's Sugar House...........................................................21, 53

Upton & Hatfiel ........................................................................17

Galleria Stone & Tile.................................................................32

Valpey Financial........................................................................... 5

Gas Lighter Restaurant............................................................67

Veano's..................................................................................33, 67

Granite State Glass...................................................................63

Vintage Kitchens.......................................................................34

HR Clough...................................................................................65

White Mountain Attractions..................................................... 1

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

SPRING 2017 | AROUND CONCORD

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last word

photo by monique buchanan

Jamie: Do you think you’re happy?

Dorothea Fields: Seriously? Look, wondering if you’re happy, it’s a great shortcut to just being depressed.

— From the movie 20th Century Women

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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BANKS CADILLAC BRINGING LUXURY TO CONCORD SINCE 1957 Exceptional offers available on the 2017 Cadillac XT5

137 MANCHESTER ST. CONCORD, NH 603-229-4176 BANKSAUTOS.COM

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