New Hampshire Magazine March 2018

N E W H A M P S H I R E M AG A Z I N E MARCH 2 01 8

TRY BACKCOUNTRY SKIING It's sheer downhill bliss — after a 4-hour hike with gear

INVOKING THE SUN GOD

As prices drop, solar energy seems to be having its day Page 44

Page 62

magazine

G R A N I T E S TAT E B B Q

We did all the legwork (and the sampling) and learned that you really don't have to drive that far to find the delicious meats, sides and sauces that you crave.

BAC KCO U N T RY S K I I N G FUTURE OF SOLAR POWER

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Live Free.

TESTING MEAL KITS

March 2018 $4.99

nhmagazine.com

Too Busy t? to Dine Ou

Your Dinner is Delivered (a meal kit taste test) Page 21

CELEBRATING 25 YEARS Delivering a better patient experience at a lower cost, since 1993.

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With nearly 150,000 procedures performed, BASC is still dedicated to providing the best care, the best patient experiences at the best price.

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Convenient Location. Quality Care. Lower Price. Ask for BASC. For more information on BASC including surgeons, procedures and diagnostic imaging services, visit our website.

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To learn more, call 603-836-2302 or visit birchhillterrace.org

NHMAGAZINE.COM President/Publisher Sharron R. McCarthy x5117 smccarthy@mcleancommunications.com Editor Rick Broussard x5119

editor@nhmagazine.com Art Director Chip Allen x5128 callen@nhmagazine.com

Managing Editor Erica Thoits x5130 ethoits@nhmagazine.com

Shades of Spring Coming to Smitten!

Assistant Editor Emily Heidt x5115 eheidt@nhmagazine.com

Creative Assistant Candace Gendron x5137 cgendron@nhmagazine.com

Contributing Editor Barbara Coles barbaracoles@comcast.net

Food Editor Susan Laughlin sllaughlin@gmail.com

Production Manager Jodie Hall x5122 jhall@nhbr.com

Open Monday–Saturday 10am–6pm Sunday 10am–4pm

Senior Graphic Designer Wendy Wood x5126 wwood@mcleancommunications.com

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Two Olde Bedford Way Bedford, NH 03110 603.472.2001 bedfordvillageinn.com

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Renewable

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© 2018 McLean Communications, Inc. New Hampshire Magazine® is published by McLean Communications, Inc., 150 Dow St., Manchester, NH 03101, (603) 624-1442. All rights reserved. Reproduction in whole or in part without the written permission of the publisher is prohibited. The publisher assumes no responsibility for any mistakes in advertisements or editorial. Statements/opinions expressed herein do not necessarily reflect or represent those of this publication or its officers. While every effort has been made to ensure the accuracy of the information contained in this publication, McLean Communications, Inc.: New Hampshire Magazine disclaims all responsibility for omissions and errors. New Hampshire Magazine is published monthly.

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ATTORNEYS AT LAW

Contents 44 First Things 6 Editor’s Note 8 Contributors Page 10 Feedback

Features

42 In Their Own Words

Francestown’s Dan Dan practices the relaxing Chinese art of penzai.

by Kendal J. Bush

44 Invoking the Sun God

from left: photos by john hession, jenn bakos and philbrick photography

The concept of solar power is simple, but putting it into widespread use is another matter. Local experts tell us where New Hampshire stands.

by Lynne Snierson photos by John Hession

52 603 Informer

603 Living

12 THE CORDWAINER SHOP

28 HERITAGE FARM

70 AERIAL YOGA

PANCAKE HOUSE

photo by Kyle Hoffman

photo by Kendal J. Bush

15 Retail FOOTWEAR

30 What Do You Know?

72 Home UPGRADING BUILDER BASIC

by Amy Mitchell

16 Top Events

82 Health DOES AROMATHERAPY WORK?

ST. PATRICK’S DAY

by Emily Heidt

by Karen A. Jamrog

18 Our Town

84 Local Dish

CAMPTON

by Barbara Radcliffe Rogers

21 Food & Drink

COLCANNON

SHAKERS AND MAPLE SYRUP

by Marshall Hudson

recipe by Lindsay Smith compiled by Susan Laughlin

86 How To

33 Outsider SEARCH AND RESCUE

by Marty Basch

36 Artisan RJ ART WORKS

KEEPING CHICKENS

by Susan Laughlin

by Emily Heidt

37 Blips

62 Free Flying

A day spent skiing Mt. Washington’s Gulf of Slides in the Tuckerman Ravine.

by William Campbell Rawlins

photo by Jenn Bakos

by Chloe Barcelou

Yes, really. From brisket and pulled pork to coleslaw and collard greens, there’s no need to leave our borders for a taste of the South. photos and story by Jenn Bakos

68 Defying Gravity

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52 Granite State Barbecue

Forget the groomed trails and chairlifts.

Backcountry skiers hike to the top in search of untouched snow and new challenges. by Marc Chauvin photos by Philbrick Photography

March 2018

NEW HAMPSHIRE IN THE NEWS

by Casey McDermott

REVIEWING MEAL KITS

by Susan Laughlin

27 Small Bites FOOD NEWS & EVENTS

by Susan Laughlin

WHAT TO DO THIS MONTH

edited by Emily Heidt

38 Politics

92 Dine Out

TOWN MEETINGS

GOOD EATS

by James Pindell

edited by Susan Laughlin

40 Out and About YOU SHOULD HAVE BEEN THERE

ON THE COVER Photographer Jenn Bakos traveled the state in search of great BBQ. Her cover photo was taken at KC’s Rib Shack in Manchester. See more in “Granite State Barbecue” on page 52.

88 Calendar

96 Ayuh DISCOUNT CAMP

by Rebecca Rule

Volume 32, Number 3 ISSN 1560-4949 nhmagazine.com | March 2018

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EDITOR’S NOTE

Getting Seussified Did you know that Dr. Seuss was born in New Hampshire? To be clear, I’m not saying that the man who became Dr. Seuss was born here, just that he assumed that famous name while he was here.

T st f the large Be part o r Girls Inc. NH r fo fundraise .m.

00 p 6 t h a t 6 : ua l i r p A , h y Fr i d a otel in Nas Radisson H at the

r Mark You e th r fo Calendar Gala!! n o Live Aucti

Tickets are

$75

Live Auction Gala

• 100 silent auction items 15 live auction items • Over 300 attendees • Hearty hors d’oeuvres and carving stations • Delicious desserts and cocktails • • • • • •

Past Live Auction Items Patriots tickets to the home season opener Trip to NYC including airfare and luxury hotel Red Sox VIP Experience Bruins tickets with Zamboni ride VIP concert tickets with parking (Dave Matthews, Luke Bryan) “Getaways” to Boston, Nantucket Meredith, NH, St. Maarten

Online Auction March 7th through April 4th 200 additional items are sold online!

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nhmagazine.com | March 2018

heodor Seuss Geisel was in fact born in Springfield, Massachusetts, on March 2,1904, but it was while he was a student at Dartmouth College that he first obtained his “nom de plume.” He had been dismissed from the campus humor magazine after being caught drinking by the dean (horrors!) while still an undergraduate, so he was forced to disguise his identity if he wanted to keep drawing funny pictures and getting them published. Good thing he did, or the world of children’s literature would be a much less curious place.

Geisel’s place in history is pretty secure since his books have been translated into just about every major language but Klingon (and if I’m wrong about that, some helpful Trekkies will no doubt let me know). Here in the Granite State, the primary monument to his life is the Geisel School of Medicine at Dartmouth College (take that, nameless Dartmouth dean from long ago).

I think we should go a little further. We should give the author of “The Cat in the Hat” and the creator of “The Grinch” his own official day. I know the Governor and Executive Council have important stuff to do, but I propose we lay claim to this bit of cultural history and name March 2 as Dr. Seuss Cartooning Day in the Granite State.

I can picture a day with parades on every Mulberry Street in the state (we’ve got them in Claremont, Concord and Nashua), photo contests for cats in hats (which would be pure internet gold) and Grinch look-alike contests (perhaps limited to members of the state Legislature). Local chefs could compete for the best recipes using locally sourced eggs and ham ­— colored green, of course.

I may just be silly, but I guess that I have my reasons.

One is that I’m a huge fan of cartoon art.

It was my first great childhood ambition to create a Peanuts-style comic strip and thereby become rich and famous (my second childhood ambition was to edit a magazine — really). Mostly though, I just wanted to take a moment to thank a couple of cartoonists who have faithfully illuminated stories that appear in this magazine.

I’ve had the distinct pleasure to work with some greats artists and illustrators over my quarter century here, but two names should be familiar to regular readers since they have been on our contributor list for more than a decade. Peter Noonan, who illustrates our Politics page has been around so long that you might think we’ve used a variety of artists, when in fact it was just him trying out different styles. He’s now a dad, and if you look closely you can see his greatest work of art, his new daughter, appearing as a cameo in some of his cartoons (including this month’s).

Brad Fitzpatrick has been boosting the humor quotient on our last page (formerly “Last Laugh,” now “Ayuh”) for just as long.

Somewhere along the line he moved from NH to Maine, but we still consider him our own.

Both have done some feature illustration for us over the years and we’ve been blessed to tap into a number of other brilliant artists as well, but because of the sheer volume of work submitted by Noonan and Fitzpatrick, I want to single them out as parade marshals for the first official Dr. Seuss Cartooning Day Parade on Concord’s Mulberry Street on March 2, 2019.

That should give the Governor and Executive Council plenty of time to work out all the other details.

Behold! Behold!

THE GREAT STONE FACE! W h i t e M o u n t a i n Vo d k a is a beautiful expression of our Scratch Made philosophy: all local grains, milled, distilled, a n d b o t t l e d r i g h t h e r e i n Ta m w o r t h , proofed down with water from the O s s i p e e A q u i f e r. S e e f o r y o u r s e l f why the purest water makes the finest vodka.

For more information, visit T A M W O R T H D I S T I L L I N G . C O M Please Imbibe Our Spirits Responsibly. Š 2018 Tamworth Distilling & Mercantile, Tamworth, NH

Contributors

Frequent New Hampshire Magazine contributor Jenn Bakos both photographed and wrote this month’s cover story “Granite State Barbecue.” This month’s “Informer” photo is also hers. She is a Seacoast-based food, lifestyle and wedding photographer who travels all around New England for her work. She enjoys exploring the Granite State and beyond, and everything small business and farm-to-table. In her free time she likes to hike and kayak.

for March 2018

Lynne Snierson wrote the feature “Invoking the Sun God.” She is a freelancer and award-winning sportswriter who covered the NFL and more.

John Hession took photos for “Invoking the Sun God.” You can see more of his work in our sister publication New Hampshire Home magazine.

Marc Chauvin, an expert climber, guide and owner of Chauvin Guides International, wrote the feature story “Free Flying.” chauvinguides.com

Jay Philbrick of Philbrick Photography took the photos for “Free Flying.” Philbrick specializes in portraiture and weddings. philbrickphoto.com

Humorist Rebecca Rule wrote this month’s “Ayuh.” She’s the author of many books, the latest is “N is for New Hampshire.” rebeccarulenh.com

Emma Moreman, an illustrator and graduate of the New Hampshire Institute of Art, illustrated this month’s “Health.” emmamoreman.com

About | Behind The Scenes at New Hampshire Magazine Chefs of Steel

We’re excited to announce that New Hampshire Magazine is once again a proud sponsor and supporter of the New Hampshire Food Bank’s annual Steel Chef Challenge. This year, Food Network celebrity chef (and Iron Chef) Alex Guarnaschelli will take over the hosting duties. Held on April 16 at the Radisson Hotel in downtown Manchester, the benefit includes a live cooking competition with local New Hampshire chefs, plus a multicourse dinner. VIP tickets are $200 and include a meet-and-greet with Chef Guarnaschelli and the competitors. Individual tickets, which include dinner and the competition, are $125. Tables of 10 are also available for $1,250.

Tickets and more information can be found at nhfoodbank.org/steelchef. We hope you’ll join us for this elegant — and fun — night out to help the Food Bank continue its important mission.

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Cooking With Emshika!

Bangkok native and restaurateur Emshika Alberini is bringing New Hampshire a taste of her home country with both her Littleton restaurant Chang Thai Café and her soon-to-launch brand of food and beverages. Since the restaurant’s opening in 2008, it has garnered awards and praise for its upscale, yet comfortable dining and excellent, authentic dishes. Here she shares a Thai cuisine mainstay that you can try at home.

Thai Chicken Satay INGREDIENTS

4

1 1 1

Thin-sliced chicken breasts (about 48 oz.) cut into long strips Bamboo skewers, soaked in cold water for 2 hours cucumber, sliced into small pieces red pepper, diced into small pieces wedge of lime

MaRINaDE

1/2 2 1/2 1 1

cup coconut milk teaspoons turmeric curry powder teaspoon salt, or to taste tablespoon of brown sugar tablespoon of soy sauce

METHOD

In a bowl, mix together all marinade ingredients.

Rinse and dry chicken and add it to the marinade.

Marinate the chicken for at least 2 hours — overnight is best.

Skewer the chicken and grill them for 4-5 minutes on each side until cooked through.

Use the leftover marinade to brush the chicken as it cooks until the outside is nicely charred.

Serve with sliced cucumber and top with the diced red pepper for garnish.

photography by Meg haMilton of rodeo & Co. photography

Buy this recipe, Cooking With Love Box, at www.changthaicafe.com.

You can also serve with Thai-style peanut sauce.

Find the recipe at www.changthaicafe.com.

promotion

Send letters to Editor Rick Broussard, New Hampshire Magazine, 150 Dow St. Manchester, NH 03101 or email him at editor@nhmagazine.com.

Feedback

nhmagazine.com, facebook.com/NHMagazine & @nhmagazine

Inspired Works

Sculptor Emile Birch in front of “The Eternal Shield” in Concord. Photo by Matthew Lomanno

Having just begun reading the latest issue of New Hampshire Magazine, I find that I am feeling both compassionate and saddened by the article about Emile Birch and his battle to remain a productive sculptor while seeing his creative side being diminished by disease [“Light and Shadows,” January 2018].

When I turned to page 57, I was so pleased to see “The Eternal Shield” sculpture, Emile Birch and the redesigned old Concord Post Office — now the NH Legislative Office Building — for which my husband, architect Richard Dudley, won an award for fine design. He also suffered with, and died from, Alzheimer’s disease in 2012. The two works are so complementary to each other, with the pointed portions of the shield echoing the pointed triangular windows of the building behind them.

The two New Hampshire artisans’ inspired works together across the street from our Statehouse, with Emile posing there, brings happiness and pride to me. I do wish Emile many more good days of sculpting.

His works are awe-inspiring and significant.

Susan O. Dudley Rye

A Rich Region to Explore I realize the majority of the population lives in the southern part of the state and I appreciate having all of your suggestions when traveling there. Your magazine is full of great stories and resources. It does seem like your coverage of the Upper Valley (which is rich in many interesting stories and cultural events such as music, theatre and art) has 10

nhmagazine.com | March 2018

emails, snail mail, facebook, tweets

been expanding gradually, and that is much appreciated. Keep it up, and I’d hope you would have more subscribers in this area.

We have a fabulous restaurant, Ariana’s, that just relocated to The Lyme Inn in Lyme, New Hampshire. I’m a little reluctant to say I hope they find their way into your magazine.

I’m a big fan of the restaurant, but realize reservations will soon require more planning on my part.

Jane Hanford Orford

GPS navigator, look at old maps, use some deductive reasoning, talk to the locals and go exploring. Stay off of private property and private roads without permission. As an added clue, the Stone Tower is located on land owned by the Town of Waterville Valley.

Marshall Hudson “What Do You Know?” contributor

Got One Free

I’m a new subscriber to New Hampshire Magazine — my sister (who lives in Manchester) has been subscribed for many years and mailed me the issues when she was through. Then you had a special BOGO, and so now I get the current issues and am finally able to play Spot the Newt!

I love the full-length articles on the issues facing NH. As a former resident and frequent visitor, those still concern me. Keep up the good work!

Jeannine Daigneault Whitney, Texas

A Family of Fans Your magazine has picked up a great new writer in Marshall Hudson. My whole family really enjoys his pieces, his humor and what he teaches about New Hampshire history.

The latest one on the boundary dispute with Canada [“What Do You Know?” February 2018] is very apt for what we are dealing with in politics today. The kids usually have no interest in such content, but even our teen laughs and appreciates these articles. Please let him know we look forward to many more and look for him now every issue.

Aseneth Graves Manchester

About Those Ruins

Editor’s note: Speaking of Marshall Hudson, we got a couple of notes asking about how to locate the castle ruins in Waterville Valley that were featured in his January “What Do You Know?” We inquired, and here’s what he had to say: A lot of the thrill in finding these sites is actually finding the sites. Turn off your

Our February cover was a big hit. Cover photo by Kaylee Greer of Dog Breath Photography

Cats and Dogs This February issue was one of the best issues for me. I read every story. In regard to your dog comment [“Editor’s Note”], I have my cat Frank, who is great company for me.

He came to me as a 7-year-old cat and has adjusted quite well. As for dogs, we had four — we loved all of them. But, dogs are a care, unlike my Frank — one can go away for a day or two and not have to get anyone in to care for him.

Enjoy the rest of the winter.

Mary Franklin Cromwell, Connecticut Editor’s note: Our annual pet issue was a bit heavy on dogs this time around (including our heroic cover model), but Managing Editor Erica Thoits would like to say that her two cats have been loving, loyal companions for the last 10 years. Well, at least to her. Her husband’s been around for just about as long, and they’re still not convinced he’s as great as their first human.

Historic Theater: 28 Chestnut Street, Portsmouth, NH Loft: 131 Congress Street, Portsmouth, NH B2W Box Office: 603.436.2400 • TheMusicHall.org /MusicHall @MusicHall /MusicHallNH







Spot four newts like the one above (but much smaller) hidden on ads in this issue, tell us where you found them and you might win a great gift from a local artisan or company. To enter our drawing for Spot the Newt, send answers plus your name and mailing address to:

Spot the Newt

Photo credit: David J. Murray/ClearEyePhoto.com

c/o New Hampshire Magazine 150 Dow St., Manchester, NH 03101 Email them to newt@nhmagazine.com or fax them to (603) 624-1310.

LEGENDARY ACTS IN AN INTIMATE THEATER

Last month’s “Spot the Newt” winner is Cathy Ferony of Landaff.

February issue newts were on pages 21, 23, 27 and 81.

Concerts, Comics, Cinema, And Celebrated Authors.

Plus: Historic Tours

NEED A GOOD REASON FOR SPOTTING THE NEWT?

“A great indoor date spot” – CNN Travel + Leisure

Mother Of The Bride/Groom Formal Wear This month’s lucky Newt Spotter will receive a tour and tasting for four ($100 value) from Hermit Woods Winery of Meredith, recognized as one of America’s Top 500 Wineries by Food & Wine Magazine. Visit hermitwoods.com to learn more about their wide selection of awardwinning wines. Hermit Woods Winery is open seven days a week year-round, and is a member of NH Made (nhmade.com), the state’s official booster of locally made products.

& Shoes, Hosiery

Handbags, Accessories

All in One Shop Open 7 Days At 10 a.m

10 Pleasant Steet, Portsmouth, NH

(603) 433-4455 clubboutiquecityshoes.com nhmagazine.com | March 2018

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603 Navigator “It’s a rare gift, to know where you need to be, before you’ve been to all the places you don’t need to be.” — Ursula K. Le Guin, “The Bones of the Earth”

Cordwainer Molly Grant (right) assists pupil Virginia Eddy

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Photos by Kendal J. Bush

Retail 15 Top Events 16 Our Town 18 Food & Drink 21 Small Bites 27

CRAFTING

Fancy Footwork A cordwainer shares her knowledge one on one

No two feet are the same — including, by the way, the two at the ends of your own legs.

This fact is most apparent to those who must spend a lot of time on their feet and then spend even more time seeking out shoes that are both stylish and not painful to wear.

That’s what brought Virginia Eddy, a trauma surgeon (and professor) from the emergency department of the Maine Medical Center, all the way from Cumberland, Maine, to Deerfield, New Hampshire, to spend four days custom crafting a pair of shoes for her own two unique feet.

A completed pair of shoes and the forms used to make it on a workbench at the Cordwainer Shop nhmagazine.com | March 2018

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For more information and to see samples of available styles, visit cordwainershop.com.

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nhmagazine.com | March 2018

bush

This Victorian-style boot was carved and dyed by Claire Renaud, a local artist who is apprenticing with Molly Grant.

In addition to teaching at her studio, Molly Grant also offers her expertise to students at craft schools around the country. If you’d like to see some of her creations in their proper context as works of art, her handmade shoes will be included in the Smithsonian Craft Show, the most prestigious craft show in the country.

The 36th annual show features 120 premier American artists chosen from more than 1,000 applications. It runs from April 26-29 at the National Building Museum in Washington, DC. For more information, visit smithsoniancraftshow.org.

J.

Eddy was hard at work on just that during a recent morning in the Cordwainer Shop at Wild Orchard Farm, the Deerfield home and workshop of Molly Grant. Grant has been a professional cordwainer (shoemaker) since the 1990s, when she was trained in the craft by her late husband.

On a high workbench next to a colorful array of rolls of soft leather, Eddy tooled a channel around the top edge of one sole. She had come a bit overprepared, even bringing plaster castings she had made of her feet.

“We didn’t need those,” says Grant, standing nearby to offer assistance. “We have plenty of lasts.” Lasts are hardwood forms that allow a shoe to be pieced together in the proper shape.

Eddy’s design choices, the colors and textures of the leathers she would use, were displayed before her, but her quest for the perfect shoe had little to do with style. As a trauma surgeon, Eddy is sometimes on her feet for 72 hours at a stretch. She says she chose dark leathers “because, you know, the blood doesn’t show.”

Grant’s workshop is itself a work of art, with century-old equipment sharing space with objets d’art and samples of leather craft from her personal inventory and from previous students and apprentices.

Grant’s house is comfortably furnished, filled with rustic designer touches and bedecked with paintings, photos and sculptures that she loves, along with tokens from artists and friends who love her. Outside a window, looking out of place in the snowy landscape, wanders a solitary peacock, named Pharaoh.

Wild Orchard Farm has been many things over the years and is still a popular Airbnb destination, but for the most part, Grant likes it to serve as a place for her students to stay while they learn the craft of shoemaking.

She currently offers four-day classes where two students arrive on a Tuesday and settle into their rooms. They eat and sleep at the farm, designing, cutting and stitching until Friday when they add heels and finishing touches. They depart refreshed and enlightened, wearing a pair of shoes they made themselves, just for their own two feet.

Class fees include all materials, instruction, meals and lodging at the Wild Orchard Farm.

Workshop prices may vary depending on the style of shoe chosen and length of stay.

Advanced Victorian bootmaking classes are also offered, with a prerequisite of completing a previous cordwainer workshop.

NAVIGATOR

photos by kendal

603 NAVIGATOR

RETAIL

603 NAVIGATOR

photos by john hession

Above left: Kenniston boots by Timberland, $119; socks by Wigwam Classics, $15; Ooh La La skirt, $343, and petticoat skirt, $321.

Above right: Garden Party rain boots by Western Chief, $39; black and floral embroidered socks by Laurel Burch, $8; flower tulle skirt, $347, and bloomers in gray, $275

Leopard pump, designed in New Hampshire by Emerson Fry (emersonfry.com) and made in Italy, $348; printed silk charmeuse petticoat slip dress, $585

Fashion: Feet First

Cropped high-gloss rain boots by Hunter from Ted’s Shoe & Sport (tedsports.com), $140; red wool hiking sock by Wigwam Classics, $16; Extreme Spring skirt, $409, paired with linen and underpinning skirt in cotton voile, $187

Style statements that start at the bottom

BY CHLOE BARCELOU Look great no matter what you need — from boots for getting through mud season to heels for your next party — with these options styled with beautiful skirts made by Krista Larson of Brentwood. With the Currier Museum of Art in Manchester as the backdrop, here are six looks you can recreate for everyday life and special occasions. NH

s Shoes provided by BootLegger’ e Footwear Centers (unless otherwis r.com wea noted), bootleggersfoot Skirts made locally by Krista Larson Designs, kristalarson.com Socks from the Dorr Mill Store, dorrmillstore.com

Above left: Lace slipper shoes by Toms, $59; silk organza skirt, $409. Above right: Grizzly Zig Zag clog by Halflinger, $119; knee socks by Wigwam Classics, $14; petticoat skirt, $459 nhmagazine.com | March 2018

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EVENTS

March | Picks

photo courtesy of millenium running

Embracing All Things Irish

March is the blah month that we just want to get through so spring can finally be sprung. Its saving grace? St. Patrick’s Day! Celebrate the holiday by enjoying comedy, breakfasts, Celtic music, road races and more.

Songs of Emigration: Storytelling Through Traditional Irish Music

Church, is perfect for those who appreciate a good history lesson as much as a rockin’ fiddle. Brunch will also be available prior to the program. nhhumanities.org

Ireland has some of the world’s richest music traditions. Learn all about them with the help of Celtic fiddler (and Best of NH winner) Jordan Tirrell-Wysocki. He’ll explore the varied experiences of the Irish emigrant through traditional folk songs and storytelling. This New Hampshire Humanities presentation, held at the First Baptist

The 27th Annual Wild Irish Breakfast

March 7, Plaistow

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Be one of thousands to participate in this year’s Shamrock Half Marathon & Shuffle.

attendees, as well as every Nashua mayor since 1991. Breakfastgoers can network and enter a raffle featuring such prizes as a trip for two to Ireland. Proceeds benefit the PLUS Company, a nonprofit working for individuals with disabilities. The breakfast is held at the Crowne Plaza Hotel. wildirishbreakfast.org

March 16, Nashua

Saint Patrick’s Day fun, good laughs and breakfast? Sign us up. This Nashua tradition has counted vice presidents, senators and presidential candidates among its

Scenes (and smiles) from last year’s Shamrock Shuffle

photo courtesy of millenium running

Battle the March Blues

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EVENTS

out-loud tour, featuring Jim McCue, Joey Carroll and Kendra Cunningham. The tour’s two New Hampshire stops (the Lebanon Opera House and The Music Hall) will also feature bagpipers and live Irish step dancers. stpatrickcomedygala.com.

New Hampshire Magazine is a proud sponsor of this event.

Shamrock Half Marathon & Shamrock Shuffle March 24 and 25, Manchester photo by nathan ekis

If you happen to have green running shoes, this is the time to break them out. Millennium Running’s annual 2-mile Sunday St. Patrick’s Day race is joined this year by a Saturday half marathon and relay. Let the luck of the Irish propel you to the finish line of your chosen race (or do both and earn the Golden Shamrock medal). Make sure to have some fun — themed outfits are strongly encouraged. millenniumrunning.com

Celtic fiddler Jordan Tirrell-Wysocki

Saint Patrick’s Parade March 25, Manchester

This longstanding Manchester tradition may be the granddaddy of all St. Patrick Day’s events in the Granite State. Organizations from around New Hampshire hoist the tricolor, don their green and march down Elm Street for the parade, which is held late in the month every year to avoid competition on the actual St. Patrick’s Day. saintpatsnh.com

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courtesy photo

OUR TOWN

Hidden Campton Next time, don’t just drive by

BY BARBARA RADCLIFFE ROGERS

C

ampton is best known to most New Hampshire visitors as the I-93 exit for Waterville Valley. But this town on the Pemigewasset River is worth more than a quick pass-through on your way into the piece of White Mountain National Forest that fills its northeast corner.

Like so many other towns in the central part of the state, it was settled in the 1760s, chartered by the Royal Governor to a group of men that included Colonel Joseph Spencer of Connecticut. The first town meeting was held in Spencer’s house, where he was elected town clerk. Spencer’s name is remembered today for the B&B, the Colonel Spencer Inn on Route 3, which occupies a property he owned.

None of the original settlers were named Campton, and one account relates that the name was given to the town because this was where the original surveyors camped while they marked the lines. Just as likely,

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it was named — as these grants often were — for a friend of Governor Benning Wentworth, Spencer Compton, the Earl of Wilmington.

The Campton Historical Society is headquartered in the Town House, an 1855 building on Route 175 in Campton Hollow that houses its collections. It’s open by appointment only, but their website includes a lot of information, including a guide to the series of historical markers they have put up throughout the town. These mark buildings and sites of note in Campton history, including churches, settlement sites and a number of schoolhouses.

It was from the historical society that we learned that Campton was the birthplace of Sylvester Marsh, the engineer who designed and built the Cog Railway to the summit of Mount Washington. He was born September 30, 1803, at his family’s farm near Campton Hollow, where he lived until he moved

The Blair Bridge over the Pemigewasset River is one of New England’s longest covered bridges.

to Boston at age 20. After the Campton Congregational Church was moved to its present location near the Town House in 1858, Sylvester Marsh donated the church bell for its steeple.

Another historic marker tells about Blair Chapel on Red Sleigh Road, off Route 3, just south of the intersection with Blair Road. Blair Chapel was built around 1883, complete with horse sheds as a convenience to guests at the nearby Blair’s House hotel.

Nondenominational services were conducted here until 1911 by visiting ministers and theology students from the New Hampton Literary Institute (forerunner to the New Hampton School). The chapel was later converted into a guesthouse, which operated into the 1980s, and is now a private home, but the adjacent land was preserved as Blair Woodland Natural Area. Trail maps are at the entrance, and signs identify native trees and plants.

Historic markers note

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photo by susan laughlin

OUR TOWN

several former schoolhouses and Campton’s three covered bridges. The newest of these is Bump Bridge, built in 1972 to replace the 1877 bridge when it was no longer repairable. Turkey Jim’s Bridge, at Branch Brook Campground off Route 49, replaced the original 1874 covered bridge here in 1958. The current bridge was dislodged and washed downstream in 1964, but was rescued and returned.

Blair Bridge dates from 1869, replacing an 1829 bridge that was burned by an arsonist who claimed God told him to do it. This two-span bridge over the Pemigewasset is one of New England’s longest, at 292 feet 10 inches. You’ll see cars lining the roadsides here on a summer day; the sandy riverbank is a favorite local swimming place.

Another reason to stop here is for lunch or dinner at Covered Bridge Farm Table, a restaurant where Asian, French, Italian and Spanish cuisines fuse with traditional favorites. The porch overlooking the river and covered bridge is glassed in for yearround views, and there is also an outdoor patio in the summer. Begin with seared day-boat scallops with raspberry compote and wasabi cream, before an entrée of duck

Find fusion flavors — and views of Blair Bridge — at the recently revamped Covered Bridge Farm Table.

confit with lingonberry-cassis sauce and puréed sweet potatoes.

For a quick lunch, stop at The Little Red Schoolhouse for fried clams, scallops, fish and chips, a lobster roll or the Angus beef burgers.

You can shop for local crafts in this 1878

schoolhouse too. For really good coffee, look for Mad River Coffee Roasters on Route 49 just off the highway. They craft-roast quality beans from around the world, and it’s been voted as a reader favorite in the White Mountains Region in New Hampshire Magazine’s

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This is also where you’ll find Ski Fanatics, the place to rent a kayak or canoe for a paddle on the gently moving waters of the Pemigewasset. Ski Fanatics not only rents you the craft, they also deliver it to the river and pick you up at the end of your trip. Choose a 3- to 4-hour trip or a longer 10-mile stretch of river. Either way, you’ll find beautiful scenery, swimming beaches and places to fish. In the winter, as the name implies, Ski Fanatics is the place to rent skis or boards.

If riding a horse along the river bank sounds better than paddling the Pemi, Rocky River Ranch offers guided trail rides and western horseback riding lessons for all experience levels. Guided trips for advanced riders go through the river instead of along it. When snow covers the valley, stop here for a sleigh ride.

Whether it’s a riverside riding trail, a place to tube or kayak, a sandy riverbank beach for swimming on a summer day or the setting for a covered bridge, the Pemi River is an integral part of Campton. After miles of gentle meandering through town, it leaves with a final flourish. Just before it flows into neighboring Plymouth, the Pemi suddenly narrows, dropping over a rocky falls and rushing between steeply sloping ledges at Livermore Falls. Follow the trail down from Route 3 to see the falls and the brick and granite-block remains of the water-powered mill that once harnessed its force. NH

Learn more Colonel Spencer Inn (603) 536-1755 colonelspencerbb.com Historical Society (by appointment) (603) 536-5140 camptonhistorical.org

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photos by susan laughlin

FOOD & DRINK

Dinner on the Doorstep

Meal kit delivery companies are put to the test

BY SUSAN LAUGHLIN

C

an you get a decent meal from a box? I’m not talking about the classic Swanson TV dinners or those stiff boxes marketed as healthy cuisine.

The new meal kits promise to make you a chef, do your menu planning and grocery shopping for you, and then drop it all off on your doorstep. And for the most part, they deliver on those promises, starting by getting you into the kitchen.

At first look, it sounds like a fair trade of one’s time for the amounts charged.

On average, the kits cost about $75 a box, which includes three meals for two and the shipping charge. Sure, a Big Mac with fries

would cost less, maybe even dinner at a local diner would run about the same, but the difference is simple — you don’t have to leave the house and, in general, the options are healthier than traditional restaurant food.

A large number of companies, many located on the East Coast and a few locally, are trying to entice busy folks back into the kitchen with winsome photos of beautifully plated food and the siren call of “You can make this yourself — and in only 30 minutes.” Yes, it’s hard to beat a fresh meal that’s made at home and seasoned to your liking. Some of the companies are better than others at figuring out what you want

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A Blue Apron chicken and roasted vegetable dish from start to finish

— a few ask about your likes and dislikes beforehand, thereby showing you options you’re much more likely to choose.

During January’s cold spell, I went wild with meal kits. I signed up for as many as I could handle with only one stomach and two chins to feed. They varied in the types of food offered, the ease of ordering, payment and feedback. A few were very responsive — your order is on its way — your order will be delivered today — your order was delivered. It’s helpful to be reminded of what you ordered and when it’s time to make or change your order.

Most have automatic subscription ordering, and will send the week’s meals if you don’t get back to them in time to change up the menu. Some are more adventurous, and provided foods I hadn’t used before, while others were so plain it would be difficult nhmagazine.com | March 2018

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photo by susan laughlin

to offend a picky child.

Yes, it’s nice to let others do the planning, driving and heavy lifting. I found it pleasant to simply reach in the refrigerator to get all my ingredients. Mise en place — that’s the secret of restaurant chefs. Gathering all the ingredients makes meal prep easy, but even if you clean as you go, there are still sticky counters and dirty dishes in the sink.

Another drawback is the waste. There’s no getting around the large, well-insulated box, some too good to throw out, lingering on the kitchen floor. Each company seems to have their own solution to keeping foods fresh and all work very well. But that bag of ice water at the bottom is the worst to deal with. It’s hard to toss it in the trash. They suggest you drain its mealy contents, not down the drain, but in

Prepped meals were also tested in addition to meal kits. This is the split pea and ham soup from Balance by BistroMD. See the review on page 26.

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nhmagazine.com | March 2018

the trash or compost pile.

In spite of the packaging waste, there’s much to like about meal kits. You spend less time in grocery lines and there are no impulse buys. Food waste is minimized since you receive just what you need — there are no lonely, unused potatoes left to fester in the lower cabinet. And portion size is important too. The proteins are sized at three to four ounces, which is just enough to satisfy, while sides offer a healthy balance of color and carbs. Vegetables are often roasted to bring out their best flavor. Nutrition information is either on the recipe card or a separate leaflet, just in case you don’t want to look until after dinner. All promise “responsible sourcing,” but this is not

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FOOD & DRINK

easy to quantify. When eating alone, I used the extra prepared portion for an easy lunch the following day.

Here is my recent experience with the following kit providers.

Hello Fresh

photo by susan laughlin

Ordering: Subscription plan where you choose from veggie or classic categories from the start, so it’s hard to mix in a veggie entrée if you go with the classic option. They are very responsive with reminder emails,

Ingredients and a finished meal from Hello Fresh

Steaks need to sit for 8-10 minutes after cooking, for ultimate flavor and juiciness.

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FOOD & DRINK

photo by susan laughlin

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Hello Fresh packages ingredients in recyclable brown bags that all arrive in a large box.

and it’s easy enough to skip a week.

Meal Selection: Dinners look good on the site, but seasoning inspiration is very limited — mostly just butter (yours) or sugar via their little bottles of maple syrup or honey.

Instructions: Very clear instructions, even to the point of what to do with the other half of the lemon.

Packaging: Very sturdy box. You could almost build a new-age house out of them. I actually liked that all the ingredients, except the proteins, were in a recyclable brown bag, which makes it easy to retrieve from the refrigerator. Plus, points for the garlic gloves that were already peeled. (Minus points if they were peeled by prisoners in China.)

Proteins: The chicken was sourced from FreeBird, a respected provider.

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Overall: Maybe best for non-adventurous eaters. The sides are generous portions.

Incentives: You can offer friends free meals, and both you and your friends can receive money off on meals for adding new customers.

More info: hellofresh.com or the app

Blue Apron

Ordering: Subscription-based, and be prepared to give your information before you can browse. It’s easy to skip a week, and they are good with communication.

Two meals from Hello Fresh

entire bottle of vinegar when I was supposed to reserve some for another purpose — who wants to bother to read ahead?

Packaging: The usual brown box with abundant, but necessary packaging.

Proteins: Not really fond of any their chicken and beef, which I found flavorless. The fish was well-packaged and tasted fresh, although it was just tilapia and pollock, labeled as wild Alaskan.

Meal Selection: You can mix and match meals, and there is enough variety if you choose another meal rather than accept the three meals they’ve preselected.

Overall: The use of unusual ingredients to add life to the meal was the best variety I found. Who has fresh chestnuts on hand?

They sent everything, including fresh herbs and a pat of fresh butter when needed.

Instructions: Very clear with checkboxes as you proceed. I can see a child following the directions. Occasionally I dumped in the

More info: blueapron.com or the app

Incentives: Friends are offered half-price on their first order.

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FOOD & DRINK

Local Baskit is based in Concord, where you can pick up your meal ingredients if you’d rather skip the delivery.

Plated

photo by susan laughlin

Ordering: Subscription-based with weekly skips available.

Meal Selection: There are options for meat lovers, seafood lovers and vegetarians. Desserts are offered too. Pick two or more meals delivered on the weekday of your choice.

Instructions: Very clear and the ingredients are in bold.

Packaging: Comes in the usual box, but with recycled insulation.

Overall: They offer a good selection of meals with global inspiration.

Incentives: You get 50 percent off first order plus free meal invitations for friends.

More info: plated.com or the app

Sun Basket

Ordering: Subscription with weekly skips available. They have good communication.

Meal Selection: The selection is great, with options for paleo, vegan, gluten-free and more dietary needs. You will receive three meals a week.

Instructions: Recipes in a booklet and online through their mobile app. Wet fingers when using a phone can be a problem.

Packaging: Comes in the usual brown box, but insulation was recycled paper sealed in brown paper.

Overall: Nice selection of options, but it does come all the way from San Francisco.

Incentives: You can get $35 off your first

The best thing about Local Baskit? As the name suggests, ingredients are sourced locally.

order and credit for referring friends.

More info: sunbasket.com or the app

Martha & Marley Spoon

Ordering: Subscription with weekly skips available.

Meal Selection: They ask for a few food preferences before offering suggestions for the week’s meal plan. With recipes from Martha Stewart, the game is almost won. You can choose two, three for four meals a week.

Instructions: They are very clear with ingredients bolded and measurements for everything, including salt and pepper. Cooking methods streamlined for fewer dirty dishes.

Packaging: The usual brown box, but packaging was minimized.

Overall: Nice flavors, with flavorful presentations for the vegetable sides.

Incentives: Receive $30 off your first order.

Local Baskit

Ordering: Subscription-based, or you can use the “Order for Tonight” option. Their communication and the initial sign-up process could be improved.

Meal Selection: Choose from Artisan Baskit with top-tier selections, Fresh Baskit with mid-priced meats and seafood or Simple Baskit with no proteins. You can get two or more meals a week.

Packaging: Avoid shipping by picking up your meal at a handful of locations. The prep kitchen is located in Concord.

Overall: Local providers are constantly being added, including Loudon’s Miles Smith Farm, lēf Farms and Moulton Farm in Meredith, which offer sustainable agriculture. They will recycle packaging if you are able to get it back to them.

Incentives: Instagram coupon codes More info: localbaskit.com and Facebook

More info: marleyspoon.com or the app nhmagazine.com | March 2018

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FOOD & DRINK

Prepared Meals

well-prepared, very tasty and ingredients are locally sourced and organic. Organic mashed potatoes are priceless!

No prep time here, just take a moment to present the meal on a nice plate instead of the plastic container.

Incentives: You can save by paying ahead with a Meal Plan subscription.

Balance by BistroMD

Meal Selection: The meals look delicious online.

Instructions: Microwave after thawing.

Packaging: The usual well-insulated brown box, which in this case kept everything frozen.

Overall: The split pea and ham soup tasted OK, but couldn’t really find any ham. The fish? What was I thinking, fish from Florida?

Awful! Tossed the whole meal.

Incentives: Who cares?

From All Real Meal

More info: balance.bistromd.com

Instructions: Heat gently.

All Real Meal

Ordering: Choose from their daily menu, perfect for lunch, or the weekly menu in either individual or family portions. No subscription necessary.

Packaging: No real packaging, as the freshly prepared meals are dropped on your doorstep in your container. Or you can pick up daily or weekly orders at their 87 Elm St. location in Manchester.

Meal Selection: Vegan, paleo and low-carb choices are available.

Overall: Prices are a tad higher per serving, but there’s also no prep time. Foods are

In the end, there are many options for getting food on the family table. Meal kits are a bit expensive for a large family and offend those concerned about excess waste. Industry gurus say that the meal kit market is getting tough as more providers are entering the fray and maintaining customers is difficult. People seem to quit after about six months. Maybe the meals start to get repetitive, or maybe people are saying, “Hey, I can do this myself.”

Hopefully, with an armful of achievable recipe cards in hand, there is a ready reference for future meals, made truly by the chef of the house. On the other hand, Amazon/ Whole Foods may soon be delivering your ingredients (and maybe meal kits) to your door, so don’t worry about getting addicted to convenience. If there’s no time for farmers markets, CSA pickups or a stop at the deli counter, then just see what is sitting on your doorstep and get the oven going. NH

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nhmagazine.com | March 2018

Please use this one if using the logo smaller than 3 inches

photo by susan laughlin

More info: allrealmeal.com, Facebook

Ordering: Easy enough, and many dietary concerns are addressed. No subscription necessary.

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SMALL BITES

Small Bites Food news and events from around the state by Susan Laughlin

Let them drink cake

Michael Potorti of Beara Brewing Co. loves stout. Guinness, a dry stout, is the beer that made Ireland famous, and this Portsmouth brewer uses imported Irish barley for a touch of authenticity. Much to his chagrin, his IPA and DIPAs were selling faster than his beloved stouts. His solution — add 20 pounds of double stuffed Oreos to his stout base. It worked like magic. Cake Java Porter is selling like … well, like hotcakes. It has a wonderful aroma, a marvelous head and is not too sweet. It’s available in cans at many local beer stores and on draft at the Thirsty Moose Taphouse when available.

To fortify the Irish connection, Potorti makes regular trips to the Emerald Isle, and has collaborated with several Irish brewers, co-developing recipes and brewing separately across the ocean. His DIPA, Survivor, is a reference to the sinking of the Lusitania off the coast of Ireland in 1915. To make the story sweeter, 100 years later, the first draft was pulled by the great-granddaughter of a Cork survivor, May Barrett. A similar salute was given by collaborator Rising Sons at their Cork brewery at the same time.

“We originally started with a thought, and turned it into beer,” says Potorti. He keeps thinking and keeps building even more creative beers with local honey, coffee and even graham crackers, plus a bucket of marshmallow fluff. The latter is cleverly marketed as “I Want Some More.”

For St. Patrick’s Day, the Beara tasting room has live music in the afternoon, corned beef paninis and plenty of O’Sullivan, their flagship stout, on tap.

Beara Irish Brewing Co., 2800 Lafayette Rd., Portsmouth bearairishbrew.com, Open Thursday through Sunday

photos by susan laughlin

Whiskey with a wisp of chocolate

Here is a very drinkable whiskey, low in proof, soft on the palate, with all the pleasures of chocolate, vanilla and toffee in front. Ballotin founder Paul Tuell rethought the flavor profiles of bourbon and whiskey, and felt that the infusion here is an acceptable boost.

We challenged Gaby Varela, bartender at Pine, the delightful restaurant in the Hanover Inn, to make an interesting cocktail with this new offering, now available at state liquor stores. She calls it “Old Money,” but you don’t have to drink it in a dark-paneled room to enjoy. It sips like a very robust old fashioned and is a perfect apéritif.

2 ounces Ballotin Bourbon Ball Whiskey 1/2 ounce Amaro Montenegro 1/2 ounce Fernet-Branca Two drops of orange bitters

Put all into a rocks glass with ice, stir with a spoon and rub the rim with an orange peel. Garnish with the peel. Enjoy!

Ballotin Bourbon Ball Whiskey ballotinwhiskey.com Check liquorandwineoutlets.com for availability.

Events of the month Chocolate, Wine & Cheese Festival

Enjoy a taste of international and domestic wines, artisan chocolate, cheeses and a wide variety of specialty food products.

Net proceeds go to High Hopes Foundation. March 9, 6:30 p.m., at the Radisson Hotel Nashua, $25 to $75. Tip: Tickets for their Bacon Beer Festival go on sale March 17.

Tickets at eventbrite.com

Roots Chef Series

Pop-up dinner at The Foundry in Manchester featuring Chef Lee Frank of Otis, an acclaimed restaurant in Exeter. March 25, 7 p.m. $70; thefarmersdinner.com

nhmagazine.com | March 2018

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603 Informer

“It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.” – ­ Charles Dickens

Let the Sap Flow Vermont may have the maple reputation, but here at New Hampshire Magazine, we’ve long maintained that Granite State maple syrup is where it’s really at. Get a closer look at the process — and taste plenty of maple — during the the annual New Hampshire Maple Weekend held on March 24 and 25. Sugarhouses around the state will open their doors to the public, offering a behind-the-scenes look at how sap becomes the tasty golden stuff we love so much. At the family-owned Heritage Farm Pancake House in Sanbornton (pictured here), start off your day of learning with one of the best breakfasts around. Order up a stack, pour on the syrup that’s made right on site and dig in. As an added bonus, they use farmfresh eggs, homegrown potatoes for the home fries and Fox County Smoke House bacon. heritagefarm.net

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Photos by Jenn Bakos

What Do You Know? 30 Outsider 33 Artisan 36 Blips 37 Politics 38 Out and About 40

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WHAT DO YOU KNOW?

photo courtesy of the canterbury shaker village

603 INFORMER

Shaker Sugar

Our backwoods explorer uncovers some warm memories of sugaring near Shaker Village

BY MARSHALL HUDSON

I

had a lot questions. I was two miles deep into the woods northeast of Canterbury Shaker Village when I stumbled into an unusual complex of old cellar holes, massive stone foundations, beefy rock retaining walls, piles of used bricks, an abandoned well, and some other rubble left behind from what was once a thriving operation of some kind. Who built these structures and for what purpose? How did they gain access to this remote section of nowhere? Why was the operation abandoned? What happened

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to the buildings? As I poked amongst the remnants, I had many questions to ponder.

I found an answer in the 1800s writings of a young man named Nicholas Briggs.

In 1852, at 10 years old, he moved from Rhode Island to live at Canterbury Shaker Village. He remained there for the next 40 years. Upon arrival, Briggs and his mother were separated, as the Shakers believed in celibacy and prohibited the genders from living together, making no exception even for a mother and her young son. Briggs’

mother went to live with the Shaker Sisters in the North Family, while young Briggs went to live with the other boys in the Church Family. It seems that his life with the Shakers was not a completely unhappy one, but he does express a void in his life as a lonely young man looking to his future. In his book “Forty Years a Shaker,” he writes, “What really had I to look forward to except a monotonous round of drudgery from one year’s end to another, and to what purpose?”

As a Shaker, he would not be permitted to meet a girl, fall in love and get married. He would never have children. He would never go away to college or trade school. He would never have his own business. He’d never own a house. He would never accumulate any possessions or wealth, and would never retire to travel or play with grandchildren. The desire for personal independence, freedom to go and to come at their own sweet will, to earn

603 INFORMER

photo courtesy of the canterbury shaker village

photo courtesy of the canterbury shaker village

WHAT DO YOU KNOW?

For the Shakers of the late 1800s and early 1900s, the production of maple syrup and maple sugar was an important enterprise. money and to spend it without dictation is the natural desire of the young man. But the Shakers say “no,” he writes. While Briggs was comfortable as a Shaker and happy at times, there was little to look forward to in his life.

What he did look forward to was the changing of the seasons each year, and with them the changes in routine that took place within this farming community at Shaker Village. Spring planting, summer haying, fall apple picking, winter ice harvesting and making maple syrup were all seasonal chores that broke up the routine.

For the Shakers of the late 1800s and early 1900s, the production of maple syrup and maple sugar was an important enterprise. With hundreds of mouths to feed in their community, they needed to produce enough maple syrup and maple sugar to supply themselves with their needed sweetener for the entire year. Maple was also an important cash crop for the Shakers, as they sold whatever surplus they were able to produce to the outside world.

Syrup quantities were measured in barrels, and maple sugar was produced pound after pound for storage or sale. This was hard work, de-

The Church Family built this maple sugar house with living quarters. Note the retaining wall on left end of building.

Above: Shakers making maple candy at the sugar camp Left: Nicholas Briggs and Brother William tap trees at sugar camp in 1878. There’s a boulder retaining wall on the gable end of building, which provided easy access to the upper level of the sugarhouse.

manding long hours during the short season when the sap was running.

Rather than gather the maple sap and haul it back to the village to be boiled down, the Shakers found it more efficient to temporarily move out of their village and into “sugar camps,” where the maple trees were plentiful.

They’d live at these remote camps for the four to six weeks while the sap was running.

In addition to living quarters, each camp had a maple sugarhouse for boiling the sap and a number of other outbuildings as were evidenced by the foundations I found.

At the sugar camps, the Shaker brethren took turns gathering sap, tending the oxen, and staying up nights feeding the fire and boiling down the sap. Shaker boys tapped trees, collected sap, hauled firewood and drew buckets of water from a dug well on site. Shaker Sisters cleaned pots, buckets, and barrels, prepared the meals served in the camps and made maple candy for resale.

Because these sugar camps were remote and staffed by a small number of busy Shakers, the boys may not have always been under the close watchful eyes of the strict Elders like

they were back at the village. Briggs suggests that living conditions were more relaxed at the sugar camp, and perhaps there was even an opportunity for a teenage Shaker boy to catch the eye of a teenage Shaker girl.

Whether such an encounter took place is a matter of pure speculation, but Briggs describes maple syrup season and life in the sugar camp with a glowing warmth and affectionate tone: The maple sugar season began soon after school closed, and it was an interesting time for the boys. They always were in requisition to assist in distributing the buckets to the trees and driving the spiles in the holes bored by the brethren. A company of sisters went down at the same time to scald the buckets and start the sugar makers in a cleanly way. To the boys it was a pleasurable time; the walk to the camp two miles away; and the wading through the deep snow with the buckets, a thousand of them. It was work, but it was fun. The dinner was extra good. The sisters made griddle cakes and these were served ºwith good thick maple syrup from a jug kept over from the previous season. nhmagazine.com | March 2018

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In 1894 Briggs left Canterbury Shaker Village and moved to Concord, abandoning the Shaker way of life, but in the 40 years that he

Foundation cellar hole remnants — pay attention to the dark square hole on the right side.

See a closer look at it below.

participated in the spring ritual of making maple syrup at the Village, he left a rich written description of the sugar camp I had now found abandoned out in the woods.

Records indicate that the Shakers continued to use this sugar camp until about 1914, when their population had declined such that they no longer needed it nor had the manpower to maintain and operate it.

The buildings were dismantled and sold to a buyer who hauled them away to re-erect as a barn. The stone foundations remained and the forest grew in around them.

Archived photographs taken in 1878 show a strapping 36-year-old Briggs working at the sugar camp. In the background of

Then: A brick evaporator arch in sugar camp circa 1878. Note the square black hole in the center background, beneath a kidney-shaped rock with a vertical crack, which is beneath a wedge-shaped granite sill block.

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the old photos, I can pick out constructed rock formations that can still be identified on the ground today.

My questions have been answered, but I still like to speculate about what might have gone on during those long March evenings at the Shaker sugarhouse. NH Learn more about the Shakers’ sugaring operation from a local historian and see the process in action as North Family Farm demonstrates making maple sugar at the East Canterbury Maple Festival. This free event at Canterbury Shaker Village will run from 9 a.m.-3 p.m.

Saturday, March 24, and from 11 a.m.-3 p.m.

Sunday, March 25. For more information, visit shakers.org or call (603) 783-9511. left: photo courtesy of the canterbury shaker village; other photos by marshall hudson

When the sap flowed rapidly, two of the home brethren would go down to tend the kettles all night, taking turns at boiling and sleeping. When our caretaker’s turn came he would take two of us boys with him and I was sometimes one of the two. To us it was a lark. We loved to sit up most of the night, helping tend the fires and the syruping off, and we would boil down some of the syrup on our own account.

There was an annex to the main building, a combination of bedroom, kitchen, and parlor. At one end of the room were double deck berths, as it was often necessary to boil the sap night as well as day. There was a good cook stove, a large dining table and plenty of chairs. Once again only did the boys spend the day at the camp, but this day was purely a holiday and we spent it in play and feasting on the sweets of which all the varieties were at our unlimited disposal.

The maples of this orchard were very large pasture trees. I have known two of them to yield a barrel of sap each in one day. Most of the trees were served with two, and some with three buckets. ... The product of the sugar harvest differs greatly in the various seasons.

The least I ever knew from this orchid was 250 barrels. The greatest yield was nearly 700 barrels. The other Families had sugar camps of their own, totaling about the same as the Church Family.

WHAT DO YOU KNOW?

Now: Like the picture at left, in these foundation remnants there’s a square black hole in the center background, beneath a kidney-shaped rock with a vertical crack that’s beneath a wedge-shaped granite sill block.

photo courtesy new hampshire fish and game

OUTSIDER

When It Goes Wrong The volunteers who come to the rescue

BY MARTY BASCH

T

he call can come at any time and in any type of weather. Yet volunteers drop what they’re doing and venture out in all conditions to a trailhead, answering the call for a hiker in need.

“It forever amazes me,” says the New Hampshire Fish and Game Department’s Lt. James Kneeland. “They go above and beyond.

I make the call and these people show up.

Their commitment is amazing. They just show up. I don’t know how to explain it other than certain people are just built that way.”

Kneeland heads up Fish and Game’s search and rescue team, and jointly oversees the New Hampshire hikeSafe education program.

When it comes to search and rescue, Fish and Game oversees the backcountry operations in the state, but there is an exception.

By mutual agreement, the US Forest Service manages winter and spring campaigns in the Huntington and Tuckerman Ravines on Mt. Washington’s east side, which is called the Cutler River Drainage.

But those two agencies can’t do it alone.

That’s where volunteers come in, belonging to organizations in the White Mountains such as Androscoggin Valley Search and Rescue, Pemigewasset Valley Search and Rescue, the Mountain Rescue Service and Mt. Washington Volunteer Ski Patrol. Other organizations, like the Appalachian Mountain Club, help too.

Volunteers come from all walks of life, says Kneeland — they’re mountain guides, climbers, teachers, business people, retirees and more. They love being outdoors, are compassionate and have a desire to give back to the community.

“I think a lot of times people encourage an ongoing rescue on the trails,” says Kneeland, who has been involved with search and rescue (SAR) for a good 25 years. “They help out and then realize it is something they want to be part of. They want to join in a more organized fashion.”

Some come with a first responder back-

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Search and rescue teams must navigate challenging terrain on the state’s high peaks like Mt. Washington.

ground and have experience with police, fire or ambulance work. Navigation skills are handy, but training evens the playing field.

Frank Carus, director of the Mount Washington Avalanche Center and a team leader and trainer for Mountain Rescue Service, has been in SAR since 1991. He says many volunteer to help fellow adventurers.

“They want to make a difference in their community,” he says.

According to Carus, the US Forest Service has in-house training for working with avalanche beacons, dog service, response time, pre-planning and making sure equipment is where it needs to be. Some are also trained with rope courses for rescues on big cliffs.

Volunteers receive training several times a year, and many are already mountain guides with skills such self-rescue and glacier travel, which are helpful on the rockpile. He says volunteers get about 20 calls during the winter/spring season.

Though volunteering has its benefits, there are drawbacks.

“When people miss work, that’s a bummer,” says Carus. “It’s one thing to nhmagazine.com | March 2018

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603 INFORMER volunteer your time, but missing work is another thing. The pros get paid. It’s tough.

People can lose interest, and it can cut into family life.”

Plus, Mt. Washington has its own challenges.

“There is low visibility, extreme cold, and you can be treating and transporting someone with significant injuries,” says Carus.

Your hands can freeze in less that a minute if you have to take off gloves to treat and evaluate someone. Even latex gloves tear in the cold.

“There are steep slopes, cliffs and avalanche conditions,” he says. “The worst weather in the world. It feels like the Andes and Himalayas.”

When volunteers get the call, they grab their packs, stocked with hiking necessities.

At the trailhead, equipment is distributed among the group to share the load. There can be ropes, oxygen bottles and a litter used to carry an injured party out of the woods.

“We usually put three people on each side,” says Kneeland. “The average hiker weighs 180 to 190 pounds, so we split that up six ways.

You’re carrying 30 or 40 pounds in one arm over rocky, steep terrain. It’s not easy on the hips, knees or shoulders. It is a rugged, grueling process to carry someone out of the woods.”

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OUTSIDER

Each organization has its own requirements, says Kneeland. Volunteers must complete qualifying hikes, attend meetings and train throughout the year. Fish and Game holds an annual voluntary training session in May, which attracts many volunteers.

Depending upon which rescue team they’re on, Kneeland estimates a volunteer could go on an average of 15 to 30 calls per year. The busiest times? Early summer and fall, says Kneeland.

“What is takes is a willingness that when the phone rings, you drop what you are doing,” says Kneeland. “It cuts into different things.

This happens in all types of weather. You can look outside and it’s raining, and it’s not all that nice, but they drop everything and go.”

Hikers can safeguard themselves against becoming lost or injured. Education is key, and you should adhere to hikeSafe guidelines. Knowing how to use your equipment before you go is important too, as is sticking with a group.

“We have beautiful mountains and stuff is going to happen, just like it happens on a sidewalk,” says Kneeland. “You can turn an ankle, twist a knee. But what bothers me is the people who leave late in the day, don’t

have a light in their pack and push the envelope. No light is frustrating.”

“You recognize the key role prevention and education play,” says Carus. “The weather forecast, mountain guides and hikeSafe are critical components to head these things off.”

But, it’s human nature to make mistakes.

And luckily, it’s also human nature people to want to help others.

“I have the utmost respect for volunteers, the team effort, the team approach,” says Kneeland. “Without volunteers, our mission at Fish and Game would almost be an impossible task. Those volunteers are important, if not an essential piece of equipment when getting search and rescue done successfully in the state of New Hampshire.” NH

More Info

Educate yourself with hikeSafe at hikesafe.com.

NH Fish and Game sells voluntary Hike Safe Cards for $25 per person or $35 per family. Those who have the cards are not liable to repay rescue costs if they need to be rescued. Purchases support Fish and Game’s search and rescue efforts. wildlife.state.nh.us/safe

Vote now!

The ballot — for food and drink PLUS shops, services and entertainment — is open until March 16. Vote for your favorites in all categories now!

Voting takes place online only.

Visit bestofnh.com to cast your vote.

PARTY TO BENEFIT

Save the date for the annual Best of NH Party!

June 14 at Northeast Delta Dental Stadium.

Visit bestofnh.com for details.

PARTY SPONSORED BY

CR Helicopters Inc

603 INFORMER

ARTISAN

Making a nautilus, almost like nature does

BY SUSAN LAUGHLIN

I

t isn’t easy to explain how Randy Johnson of Hudson builds a wood nautilus.

He didn’t originally start with a pattern out of Woodworking Magazine, but rather stumbled upon the technique by putting together wedge shapes — shapes of wood similar to a doorstop — that were leftovers from other projects.

Johnson has been a woodworking hobbyist for years, a passion that started when he dabbled in his father’s shop as a youngster.

Now, in his own well-equipped shop, he has spent about 12 years evolving his nautilus designs. “I used pine at first, because then my mistakes were less expensive,” he says.

Yes, it took him a while to figure how the angles of the wedges taken from a straight board affect the final form.

Surprisingly, the process is similar in design to the way nautilus shells grow in nature.

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Late 17th-century mathematician Jacob Bernoulli called these logarithmic spirals the “marvelous spiral,” and marvelous they are.

As the size of the spiral increases, its shape is unaltered with each successive curve, a property know as self-similarity. When Johnson sets his scroll saw angle, he maintains that same angle for each successive piece.

The process takes many cuts and a lot of pieces — about 150 for a medium-size wood nautilus form. Johnson glues the slices together after carefully sanding each side with sandpaper on glass to ensure a perfect fit. On the narrow side, he cuts a half-moon shape in each section, which becomes the inside for the form when sanded smooth. As he adds another wedge, the shell grows its curl. Larger forms can turn 960 degrees — three revolutions. Finally, the form is given a finishing coat.

A nautilus made of maple and purpleheart woods with a 6.5-inch mouth, $650; 5-inch mouth, $425; 7-inch mouth, $650

In addition to varying the angle of cuts, patterns can develop with use of contrasting natural wood colors and textures.

Johnson will alternate a curly maple with a dark walnut or purpleheart. The resulting shapes are extremely pleasing to the eye — certainly that’s a result of the woodworker’s skill, but with a little help from the math of the universe. Johnson, as a new member of the League of NH Craftsmen, exhibits annually at the Sunapee Fair in August and accepts commissions. NH

Find It

Randy Johnson, RJ Art Works Hudson, (603) 759-7577 woodennautilusshell.com Randy.Johnson@RJ-Artworks.com League of NH Craftsmen Nashua Gallery

courtesy photo

Wedge Wood

603 INFORMER

IN THE NEWS

Blips

photo by casey mcdermott

Monitoring appearances of the 603 on the media radar since 2006

Gibson’s Competition

The Concord bookseller is vying for this national honor alongside peers large, small, old and new — a group chosen to “represent the diversity of independent bookselling,” per Publishers Weekly

A Local Literary Gem Earns National Accolades Publishers Weekly names Gibson’s Bookstore in Concord one of the country’s best

Astoria Bookshop Queens, New York

Source Booksellers Detroit, Michigan

Boulder Bookstore Boulder, Colorado

University Book Store Seattle, Washington

IN OTHER NEWS:

BY CASEY MCDERMOTT

F

our years ago, Gibson’s Bookstore owner Michael Herrmann saw the foreboding headlines about the rise of e-reading and the potential threat this new medium posed to the future of brick-and-mortar booksellers like his — and took a bet in the other direction.

It seems to have paid off.

With Borders, the late big-box bookseller, on its way out of town and more than 10,000 square feet of retail space opening up in the middle of Concord, Herrmann saw an opportunity to fully transform Gibson’s into “the bookstore of [his] dreams.”

“We tripled in size and made a huge investment in the community — and in our readers,” Herrmann recalls. “We’re still here, and we’re growing, and apparently it seems to be working out. It’s still not an easy business to be in, but what I think has set us apart is just the huge leap that we made back in 2013.”

Not only is Gibson’s a bustling haven for local bookworms, it’s also catching the attention of those in the national bookselling world. it recently nabbed a coveted spot on the shortlist for the Publishers Weekly 2018 Bookstore of the Year. The winner is expected to be announced sometime in March.

“Many have deep roots in a specific region, but they have also had a big impact on the book industry well beyond those borders,” said Cevin Bryerman, executive v-p and publisher, in

a note announcing this year’s group. “Each has found creative solutions to making bookstores meaningful in a changing world.”

For Herrmann, the honor was “an unexpected pleasure” — given the sheer number of bookstores nationwide — but a welcome affirmation nonetheless. And it’s made him more confident than ever about the role bookstores like his can play even in an age where they’re vying against e-books, audiobooks and online marketplaces for customers’ loyalty.

“A lot of brick-and-mortar stores are under tremendous pressure, and bookstores are no different,” Herrmann says, “but there’s also a countervailing trend toward localism and toward authentic experience and community and community values.”

Bookstores, he says, are uniquely situated to fill that niche. At Gibson’s, it means being known not only as a place to peruse bestsellers, but also to meet local authors, to find carefully curated book reviews from store employees or to steal away a few spare moments on your lunch break.

“People need authentic experiences,” Herrmann says. “They need places to go.

They need ways to communicate with other people and gather, and bookstores are a great place for that.”

To size up the authenticity of Gibson’s yourself, visit at 45 South Main St. in Concord. NH

Not A “Ruff” Way to Be Recognized This year’s American Kennel Club National Championship went to a cocker spaniel named Silverhall Strike Force (“Striker,” for short) who has roots in the Granite State. He was bred by Durham residents Wilson and Bonnie Pike, owners of Silverhall Cocker Spaniels. Together, they’ve been “showing and raising American Cocker Spaniels for over 30 years,” according to their website at silverhallcockers.com. • Happy Travelers: New Hampshire is home to some of the “happiest travelers” in the nation, or so says a recent ranking from travel rewards service RewardExpert. The site says they analyzed states’ scores based on travel reviews from their residents — but we’re left wondering when this study was conducted. If it was during winter, it could be as much a reflection of local snowbirds’ relief at fleeing the icy conditions as one of the Granite State’s congeniality. nhmagazine.com | March 2018

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POLITICS

Democratic Ideal

Sure, they’re long, but town meetings get it done

BY JAMES PINDELL

T

his month, about 160 towns in New Hampshire will hold a town meeting day — that’s more than half of the state’s municipalities. These town meetings are anachronistic, inefficient, and they give outsized power to a handful of people.

They are also exactly what the state and — dare say — the nation needs right now.

American politics has devolved to resemble a Facebook feed where people mostly engage with people they already know and agree with. As a result, people can either tune out politics altogether or only engage with it at a level that doesn’t make them think all that much. Oh, and like Facebook feeds, the discussion involves a lot of fake news injected to bolster arguments.

I could quote a person who recently said that people who watch Fox News are basically on a different planet from those who listen to National Public Radio. But if I actually quoted that person — former president Barack Obama — then no one would consider if the point was true. Those

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who like Obama would just reflexively think it was a great quote, while those who don’t like him will probably just dismiss it.

And that’s where we are in 2018: We have a polarizing president and a government that shut down over political games. Most members of the political parties aren’t happy with their own party, and there’s no agreement on basic underlying facts, much less what to do about such facts going forward.

Of course, even at town meeting day, where some bake brownies and others print out spreadsheets, there will be arguments, but there’s also something bigger going on — the sense that everyone in the community is in this thing together.

For the past 375 years, town meetings have taken place in New Hampshire. They can be intense affairs and are often personal, but at the end, the numbers have to add up and priorities have to be set. No one leaves a town meeting completely happy about all decisions, but that’s how it should be. While many decry the political games, the fact

remains that creating a warrant, hearing debate and voting is how many towns solve vexing problems — even if they change their minds the next year.

National politics couldn’t be more different. In this polarized age, very little can get done. And what’s done to address national problems is sometimes quickly overturned as soon as the other party is sworn into power. And before anyone suggests that it works better in Concord, well, there is little proof of that over the last decade.

So if you want to feel inspired and reinvigorated about the spirit of democracy, then, by all means, attend your local town meeting or take your kids to one nearby.

You’ll see people meeting people from different walks of life and newcomers mixing with natives. They will discuss what to do about things in their community and weigh it against the very real impact on their own property taxes. And they will eventually come to conclusions — almost always that same day.

Such romantic Norman Rockwell images of democracy in action come with one caveat: If your town meeting involves a resolution to impeach President Trump, then all bets are off. NH

illustration by peter noonan

603 INFORMER

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603 INFORMER

SCENE

Out and About Celebrating Local Theatre

1/22 The New Hampshire Theatre Awards

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photos by pt sullivan

The New Hampshire Theatre Awards has recognized excellence in local community and professional theatre for 16 years. Winners and finalists were celebrated at the annual gala held at the Capitol Center for the Arts in Concord.

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1 The NHTA Performance Ensemble perform the “death” scene from a parody of “West Side Story.” Sample lyrics: “When you’re in tech you’re in tech all the way ...” 2 Theatre KAPOW performs a medley from “Melancholy Play: A Chamber Musical.” 3 God-mike voice Katie Collins interrupts Theatre Hero Award-winner Kath Palmer during her acceptance “rap.” 4 The cast of Windham Actors Guild perform “One Night in Bangkok” from their production of “Chess.” 5 From left: Lauren Friedman, Laura and Joel Iwaskiewicz, and Cherie Prior 6 From left: Brandon Ward, Gabriel Whitney and Cady Hickman 7 From left: Karielle Anzaldi, Amy Weston, Troy Lucia, Rose Marie Joly and Don Smith-Weiss

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SCENE

603 INFORMER

1/25 The Winter Wine Spectacular

The 15th annual Winter Wine Spectacular to benefit Easterseals New Hampshire was held at the Radisson Hotel in Manchester. This elegant evening featured more than 1,800 wines, plus food from local restaurants.

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photos by susan laughlin

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Houseplants That Bloom All Winter

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603 INFORMER

IN THEIR OWN WORDS

Tiny Worlds Photo and interview by Kendal J. Bush A hectic life in Boston as an acupuncturist and practitioner of Chinese herbal medicine left Dan Dan with no time for creativity or relaxation. She sought peace by embracing the teachings of Buddha, letting go of the energy stagnation that comes from unhappiness and setting off for a new life in Francestown, New Hampshire. Now, using the principles of penzai, a Chinese relative to bonsai, Dan Dan creates small living worlds with mosses, plants and trees. Stones and found items act as centerpieces in her landscapes by telling her what they would like to become.

I like bonsai — like a tree — but this takes a long time to do. Then, one day, I saw a glass jar and inside it was moss and I thought, “Oh, this is a good idea.”

I started getting some moss and put it on some plates. It looked so nice. I just picked up a stone and the stone looked like a mountain.

I was born in South Korea. My parents are Chinese. I lived in South Korea and went to Taiwan for university where I studied art. I grew up helping my dad with his business of acupuncture and herbal medicine.

Before, my life was always busy. I didn’t have time or room to do this, and my mind had no time to do this. Now I can enjoy life — I feel so lucky.

I come here, and now my life is very simple. Simple is better. My clothes are all secondhand — I’m still happy.

I think everyone needs time to play, time to do what you ­ it can make you more healthy, make you relax, make like — the body’s energy come racing up and stress just disappears.

I wake up excited to come into the greenhouse. It is the balance in my life. In here, it gives me good energy.

I find things and I feel a connection. I have something here and maybe one day I can use a part of it.

For me, it’s a spiritual charge — I keep it and it can grow very beautiful.

Sometimes it’s hard to go back in the house. When I come to the greenhouse, I just can not go.

When I do bonsai, I can spend all day long here. I forget about eating.

I don’t sketch or draw ideas out. For bonsai, I just need to look at the material.

People say you need to sell this. I feel like, how could I sell this? I don’t want to sell them ­— they’re like children.

I imagine myself walking over the bridges and in the landscapes and I stay here.

Now I can enjoy this. I like to make a small world inside.

Like its Japanese cousin bonsai, China’s penzai (also called penjing) is an ancient art of replicating nature’s complexity and beauty in a miniature form. Penzia can include tiny bonsai trees, along with other plants and objects, to create living sculptures, sometimes viewed as three-dimensional poetry. nhmagazine.com | March 2018

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Invoking the Sun God In the ancient mythology of every culture on the planet, there are sagas of mankind’s attempts to catch and ensnare mighty Sol, the sun god. In 21st-century New Hampshire, harnessing the power of the sun is no myth.

By Lynne Snierson, Photos by John Hession

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It’s the new reality.

ing to use it all. It is built to sell the power. It’s like a utility. That’s when you’re talking about 10 megawatts or more.”

For perspective, one megawatt (MW) equals 1,000 kilowatts (kW). As Brooks ex“If you look back at archaeological plains, rooftop solar on a home produces sites from the dawn of recorded history, you about 5 kW and the recently completed solar will find architectural structures that were array at the MacDowell Colony in Peterborbuilt to be passive solar [devices] for heating ough, which is a ReVision Energy project, is a and cooling purposes. People were able to 145 kW system. At this time, the biggest solar harness the sun’s energy to make their lives array in the Granite State is owned and opermore comfortable,” says John Lawrence, a ated by the New Hampshire Electric Cooperasolar design specialist for ReVision Energy. tive and it supplies in part 84,000 customers in “This is not a new concept. It’s been going on 115 communities across the state. for thousands of years and people have just The list of municipalities now converting figured it out. It’s not that different from what to solar to power public buildings continues the Hopi Indians were doing.” to expand across the state. Last year The idea is pretty basic. Think of the Nashua Soup Kitchen & Shelter the sun, that star at the center of our became the Gate City’s first nonprofsolar system and the most important it to go solar. and ultimate source of energy for life “The line I’ve used is that solar panon Earth, as a nuclear power plant in els are like wild turkeys,” says Brooks. the sky. It provides ample and end“It used to be that when you saw one less energy to fulfill all the world’s you’d stop the car and take a picture. power needs many times over and on Now if you see one, you point and say, an annual basis. As a bonus, it doesn’t ‘Oh, look. Cool.’ In another five years give off carbon dioxide, air pollutants you won’t even slow down.” Brooks is or have other detrimental effects on on a quest to discover the oldest solar our environment. panels in the state that are still funcEven better, it’s free. tional and hooked into the grid (see Though the concept may be simsidebar). Individual homeowners are ple, the practice of collecting solar also increasingly hip to the idea this is energy to convert into electricity can the greatest thing under the sun. get a tad technical.

“We see this a lot with our cusSolar photovoltaic (PV) devices, or tom home building,” says Shane Carsolar cells, change sunlight directly into ter, the owner of the Deerfield-based electricity. Arrangements of many solar Ridgeview Construction, which is cells in PV panels and arrangements of recognized as one of the state’s most multiple PV panels in arrays can proprogressive building companies and is duce electricity for an entire house. a repeat winner of the prestigious CorSome PV power plants have large ar- John Lawrence, a solar design specialist with ReVision Energy, nerstone Awards presented by the New rays that cover many acres to produce relocated to New Hampshire after years of advocacy work in Hampshire Home Builders Associaelectricity for thousands of homes and the solar energy sector. tion. They’ve been building sustainable businesses, according to the United the state. In addition to the rooftop or small homes and net-zero ready homes since 2007.

States Energy Information Administration. ground-mount panels installed on an indi- At the moment, they’re working on a net-zero, The amount of daily sunlight received var- vidual home or business, community solar off-grid solar home, something that’s becomies from season to season, day to day, and is and utility-scale solar are online. ing increasingly popular with homeowners, affected by weather conditions, but the energy “Community solar is just starting up. You he adds. In addition, they’re also working on collected is stored and may be used at any time. build a solar array somewhere that’s too big a net-zero home with a ground-mount PV Through a system called net metering, when a for one person’s house, so several houses or system that’s already in place. It’s not just sinPV system is tied into the power grid any ex- a whole neighborhood buys it together and gle homes getting in on solar power — Carter cess energy is fed back into the grid for future they all share the benefits of the power. That’s says he’s working with a land owner to develuse. For added value, there is credit given for one step up from rooftop solar,” explains op a small community of houses in the Seathe excess energy produced, and that is reflect- David Brooks, a science and technology re- coast Region, which will be net-zero ready or ed on monthly electric bills. porter for the Concord Monitor known to his net-zero completed with solar on the roofs.

A major driving factor in any rising tech is These days, many people believe that King fans as the Granite Geek. “Then you get the Coal and other fossil fuels are dead. Long live utility scale. That’s a solar farm that’s so big economics and the cost of the panels, devices the sun. The future of solar power is brighter that no one customer or neighborhood is go- and installation has dropped exponentially 46

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than ever — or so say its proponents.

But here in New Hampshire, where embracing change can be as hard as our granite, have we seen the light?

“I really think that we are at that tipping point,” said architect and author Bill Maclay, who is a leading voice on net-zero building, in a talk at Proctor Academy in Andover, where his firm designed a new 350-seat, solar-array, net-zero campus dining hall. “We are in the renewable era today and we have woken up to that transition point. The way forward is huge and it’s about efficiency, so renewables can take us forward and fossil fuels will disappear.”

Currently, there are three different options for solar power that are operational in

photos by jon gilbert fox

over the past 10 years while electric rates continue to climb and are unpredictable. Opening one’s monthly electric bill, particularly during a summer heat wave or during a winter’s Polar Express, can cause sticker shock.

For many people, says Carter, the most important reason for going energy-independent is the ability to produce their own clean energy. Many of his clients, he adds, start there and only then begin to look at the financial impact — including tax credits and state and federal incentives.

“There is always a cost component where the homeowner is saving money long-term and hedging inflation from a rise in electricity costs,” says Carter. “They see a seven or eightyear payback on a 30-plus year asset and then it starts to make financial sense.”

Now 11 years into the business, Carter says that these types of homes are much

more prevalent today. “Before, there were a few forward-thinking people who were on board with this, but it was a small minority,” he says. “It’s like a conscious awakening. That technology has arrived. It’s great and I’m really happy to see it.”

Lawrence says that the monetary component is raised in every conversation ReVision has with its customers across the board, whether residential, industrial, commercial, a school district or nonprofts.

“Fifteen years ago, the people who were enamored with this technology were the hippies and the tree huggers and the environmentalists,” Lawrence says. So what changed? He explains that the baby boomer generation is now entering the empty nest phase of life, when they are retired or about to retire, and they’re starting to look at the economics of solar power. “They’re saying, ‘Whoa. Wait a minute. I could get four or five times the value on my investment by putting solar on my roof than I could ever get out of a money market account or something like that,” he says.

Though economics is enlightening the issue, politics is clouding it.

In October, the New Hampshire House’s Science, Technology and Energy Committee voted to roll back the state’s renewable energy

Architect Bill Maclay, an early experimenter in solar-powered houses with projects dating back to the 1970s. His firm pioneered net-zero buildings designed to generate more energy than they consume.

standards and to cut funding for energy-efficiency provided by the Regional Greenhouse Gas Initiative (RGGI), a free-market program to reduce carbon pollution through the trading of CO2 allowances.

Monetary rebates for going solar on homes and businesses were once available from the state, but the popular program hit a big snag in July. By that point, all of the funding was used up, says Amanda Noonan, the communica-

Homeowners Tom and Nancy Southworth (left and center) worked with their son Ben Southworth (right) and Garland Mill Timberframes of Lancaster to create their highly efficient home, pictured here and on the opening spread.

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The half-acre solar array installed in January at the MacDowell Colony for artists in Peterborough will supply 74 percent of their electrical needs for the years ahead.

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tions officer with the state’s Public Utilities Commission.

The funds available fluctuate from year to year, she adds, and there were more demands for funds than they had money.

Money for the rebate program comes from renewable energy funds, which is in turn funded by alternative compliance payments. These are assessed on electrical suppliers, who must get a certain percentage of their energy from renewable fuels and resources. If they can’t get it from a generating facility that falls into that category, then they must fulfill their obligation with a payment to the renewable energy fund. This is why the amount can change from year to year.

The residential renewable rebate program for 2018, with a new incentive level set and modifications to the terms and conditions, was reopened January 2, but applications were closed February 1. Noonan says that the “very limited” amount of funding was to be awarded through a lottery process.

The commercial and industrial program is closed until further notice.

Moreover, state tax credits that were once available have ended and the consensus is there are no plans in Concord to bring them back at this time. Washington, DC, still gives you a break. For now.

When it comes to federal incentives, right now you can receive a 30 percent credit based on the cost of your system, says Sean McKay of Bigelow & Company certified public accountants, which has offices in Manchester and Portsmouth. To figure the math, add up the purchase and installation costs, take 30 percent of the total and you have the amount you can credit against your income taxes. If the credit amount is higher than the taxes you paid, you can carry the excess into future years indefinitely. If that sounds good, you better get in on it. McKay adds that in 2020 the percentage will drop to 26, in 2021 it will fall to 22 and by 2022 it will be just 10 percent. However, that 10 percent is for commercial customers only — no credit will be offered to residential customers.

As New Hampshire residents continue to warm to solar-powered homes, the economic benefits will become more apparent. But right now, there are still plenty of questions about how this affects property values, and buyers, sellers, Realtors, appraisers, lending institutions and insurance agents are among those asking.

“The question in real estate is valuation, and valuation only comes into play when all of the players understand the value,” says Naida Kaen, of Mariner Realty in Durham. Realtors already have the ability within their listing system (the multiple listings service or MLS) to specify different designations of energy efficiency — including solar — that people can specifically search for. However, the process of educating real estate agents about that feature is just getting underway.

“If they don’t have the awareness when they’re contacted by a consumer who has and wants to sell a property with those features, they’re not going to be able to ask the right questions to even check off the boxes that are now in the field,” says Kaen. nhmagazine.com | March 2018

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Not only is the burgeoning solar industry attractive to people looking to relocate to the state, it’s combating the problem of the so-called brain drain.

Something Old Under the Sun

Tim Meeh of Canterbury stands by one of the state’s oldest solar arrays, installed back in 1993 and still working fine.

David Brooks, also known as the Granite Geek, happens to be an authority on solar power, and he’s been scouring the state for the oldest, still-operational solar panel. But his project hasn’t taken on the magnitude akin to a personal quest for the Holy Grail.

“No, not at all. It’s an amusing sideline,” says Brooks, the author of a recent Concord Monitor column featuring Tim Meeh, who owns North Family Farm in Canterbury, where he discovered that his barn with 18 solar panels dating to 1993 might be the earliest grid-tied system.

“As I tried to get across in my column, the reason I’m interested in this is because solar panels are the new high-tech thing, and I want to turn that on its head and look for the oldest ones I can find. I’m searching for that old, decrepit one that’s still trickling 50

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electrons somewhere,” explains Brooks, an award-winning science and technology writer and blogger and a frequent guest on New Hampshire Public Radio.

It must be somewhere, perhaps in the deep forests of the Great North Woods Region or on the shoreline of a small pond near Peterborough.

“I have no idea where it could be,” he says, adding that power grid-tied systems weren’t in use before the early 1990s. “They could be anywhere. I guess they would be on a hunting cabin or a winter ski cabin, and some people think these may go back to the ’70s. I have some tips and some leads, but I just haven’t chased them down yet.”

Nor has he traveled the state far and wide. It’s not as though there is a network to tie into (pardon the pun) for this sort of thing.

“Off-grid is another matter,” he says. “When I came to New Hampshire in 1987, renewable energy was something for the older eco-hippie folks. They were the ones who were building their houses out of straw bales and stuff like that and living off grid. It was really a minor thing. It was very, very niche-y.”

That goes back to those cabins in the woods, when it cost $5,000 to bring in electricity, so you did it yourself. The owners of those cabins were some of the earliest to try solar panels, so the question is, are there any of those still puttering away somewhere in the forest?

“I’m assuming the people I’ll find who still have a panel, if I do find somebody who still has a panel running from the ’70s or ’80s, will be the children of the old hippies. I’m assuming these [panels] will be the leftover from the pre-generation, this niche generation. But who knows? I’d love to hear from anyone who has a lead.” If you’ve got a tip, you can reach him at dbrooks@cmonitor.com.

photo by geoff forrester

Powering with solar may be relatively new to New Hampshire homeowners, yet Kaen has a long-term view. As a former state representative, she served on the House’s science, Technology and Energy Committee for 17 years. She’s also retired from the faculty at the University of New Hampshire’s Whittemore School of Business.

“There are a lot of players in this, all of whom need to be educated,” she says. “Some of this is happening. There is a group of appraisers now who have been trained. The sell-

tially come with a higher price tag.

Realtors are seeing more buyers who already understand the value of solar — such as the energy payments you don’t have to make and the independence that’s handy during outages — but, says Kaen, current New Hampshire residents are a bit behind those from our neighbor to the south. People from Massachusetts looking to relocate here tend to be more schooled in the benefits of solar and be more appreciative and desirous of homes that feature it, she adds.

Even so, Realtors say that it’s tough to talk about a trend because as of yet there hasn’t been er’s agent also needs to alert the buyer’s agent a significant number of resales to come on the that they need to contact a financial institution market. As Kaen notes, the people who install that will choose from a pool of appraisers who solar on their homes are the type to take the understand that valuation.” long view and plan to stay there and enjoy it.

At one time, the presence of solar panels Not only is the burgeoning solar industry or a ground-mount system may have been a attractive to people looking to relocate to turn-off to potential home buyers, who con- the state, it’s combating the problem of the sidered them aesthetically unappealing. But so-called brain drain. as home heating and cooling costs continue “Having the opportunity for new jobs that to rise and extended power outages seem to pay a living wage and have a positive outbe more frequent, that mindset is changing come for helping to secure our economy is a even though a solar-powered home may ini- good thing,” says Lawrence. “I think people

photos courtesy revision energy

Tariff-ic troubles

A ReVision Energy project underway

would be hard pressed to argue with that. The solar industry is creating and providing jobs that keep young, talented people here in this state.

There are probably a couple of thousand jobs that are here and tied into this industry,” he adds.

Consider what economists call the multiplier effect.

“Let’s say you have 50 employees living in your state who get married and raise families and you’re supplying them with an income that gets recycled back into the local economy. If you’re supporting indigenous economies here to create locally sourced energy— in this example through solar — that money stays and cycles through this economy.

That money helps with the tax base at the local level and with a whole number of things,” Lawrence says.

Solar power is also good for business. The Target store in Greenland is now solar-efficient and is the first of its kind in New Hampshire.

“We’ve long been committed to making Target’s business more sustainable. We know it leads to a stronger, cleaner supply chain and operations, and it creates a healthier environment for our team members and guests,” says Lee Henderson, part of the communications team at corporate headquarters in Minneapolis. This location is a part of a longterm goal to have 500 buildings with rooftop solar by 2020. According to Henderson, stores that already use solar generate between 15-30 percent of their energy from solar.

The benefits reach across the business spectrum.

It’s not just about the money saved by harvesting solar power on site, says Lawrence. The optics of being sustainable are good for business as well. “If you have some messaging that says, ‘we’re sustainable,’ there are consumers out there who want to stay at a bed and breakfast or go to a brewery or whatever that is environmentally responsible,” adds Lawrence. “It’s actually a business driver. People tell me that they use the concept of being green to help promote their own businesses.

It brings business to them.”

Additionally, for many protecting the environment and being a good steward of the Earth for future generates resonates as just the right thing to do. To them, that’s the New Hampshire way.

When advantageous economics, slowing the brain drain and sustainability are in the solar power and renewable energy mix for New Hampshire, so much the better.

“I think we’re on our way. I was very discouraged many times through the years I sat on that committee in the House, but I’m now feeling very confident,” says Kaen. “We’re getting there.” NH

In the brave new world of transitioning from fossil fuels to renewable energy sources, politics at every level come into play. Just as we were going to press, President Donald Trump imposed a 30-percent tariff on the import of solar cell and module imports, which he said would help American manufacturers. But many experts have a different take, so we checked in with our sources to shed light on the change.

“This is a significant blow to the industry,” says Dan Weeks, ReVision Energy’s director of marketing development. “The estimated resulting job losses are 23,000, and the positive impacts on solar manufacturing are negligible. We have reason to believe there will be virtually no added manufacturing jobs. In the name of protecting American jobs, unfortunately the President’s decision is likely to cost tens of thousands of American jobs in a fast-growing sector that for environmental reasons needs to continue expanding rapidly.”

He adds that “some of the projects that I work on, which are some of the most important ones for towns and cities, and for nonprofits that can least afford to pay high electric rates while providing important social services, have very thin margins. Those projects will be significantly more difficult as a result of the tariff. This is a very unfortunate decision.”

Weeks says that the transition to clean energy must continue, and that for months ReVision has been working in anticipation of the tariff. “We’ve already seen price pressures,” he says. “But by working with other leading solar companies across the country to pool our purchasing power, we have been able to build up a supply of reasonably priced solar panels to make sure the work continues.”

But, he says, the cost has to go somewhere. “When the price of modules goes up 30 percent, and modules are typically one quarter to a third of the total project price, estimates are that this will increase project costs by 8.3 percent. Much of the billions of dollars in investment is in large utility-scale solar projects that are currently in development. These margins are very thin. A price shock like this will inevitably either delay or cancel some share of those billion-dollar projects.”

But the picture isn’t all dark.

“Clean energy is the future. We are in the midst of a major transition from fossil fuels to clean energy and that will continue, and for environmental reasons, it has to continue. Companies like ours will continue to find ways to make solar work for all comers in spite of the negative impacts of the tariffs,” he says.

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c e b r a B Can

l a e R you find

e t i n a r G State?

in the

S to ry and

pho

kos a B enn J y b s to

e u c

Sure thing !

If you know where to look

Goody Coles Smokehouse & Catering Company in Brentwood

One might think finding good barbecue in New Hampshire is unheard of, or even downright crazy to talk about. With strong roots in southern American culture, you wouldn’t expect there to be much up here in the North. However, there are some fabulous BBQ joints in the Granite State that will give all those missing that good old Southern BBQ a place to cure their hankering for some low-and-slow cooked meat. Many of the New Hampshire pit masters and restaurant owners have unique stories of how they got their start and what inspired them to live a life dedicated to sauces and cuts of meat. One thing that unites them all is their passion for the culture, technique and sense of community.

Most of these BBQ spots offer the choice to “make it your way” (in terms of region) as far as sauces go, which range from Texas to the Carolinas, though a majority of the meat you’ll find will be dry or with a rub. At all of these places, you’re sure to get your fill of brisket, pulled pork, ribs, racks, chicken and more. Don’t forget to grab a piece of cornbread and some slaw too. After all, truly good BBQ can be partially judged by the quality of its sides.

There’s likely a great BBQ spot near you, but you may even want to take a statewide tour after you finish reading this. No matter where you go, expect to be treated like family when you walk in the door, and leave feeling full and satisfied, the smell of smoke and spice filling your senses. You won’t be left disappointed.

No matter your spice tolerance, there's a sauce for you at Goody Coles. nhmagazine.com | March 2018

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Goody Coles

Brentwood

One of the more well-known restaurants, Goody Coles Smokehouse & Catering Company has a big following with loyal customers who say the BBQ is straight out of the South. Co-owner Holley Lenihan, who’s originally from Texas, wanted to bring her and her husband’s love of BBQ to the area. They first opened Goody Coles in Exeter in 2003, and after a few years, they expanded and moved to Brentwood. There they continued their method of smoking all their meat for 12 hours using 100-percent hickory wood, which creates a welcoming smell as you walk into the building. While everything on their menu is great, folks rave about the brisket and the cucumber salad. Make sure you grab some sweet tea to complete your order. goodycoles.com

When you step into Goody Coles, you're welcomed by the smell of hickory smoke. The scent comes from their Oyler Barbecue Pit, which is capable of holding 1,200 pounds of meat.

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k c a h S b KC’s Ri Manchester

KC's Rib Shack is a Manchester institution, with a 13-year streak of Best of NH award wins to its name.

Pictured below are the BBQ Sundae and The Shovel.

Another go-to for many in the Granite State, KC’s Rib Shack is sure to satisfy, and is the perfect place to bring the family or gather with friends. Starting out with only a few thousand dollars in their pockets, owner Kevin Cornish and his business partner took a risk that turned into the now 20-year-old establishment. The BBQ joint lives in one of the oldest barns in the Manchester area, but you wouldn’t know it until you walk up the stairs. Expect a rustic feel with a good sense of humor (meat jokes) and lively atmosphere. One of their claims to fame is “The Shovel,” an order of over 6 pounds of different meats barbecued to perfection and brought to your table on, you guessed it, an actual shovel.

If you’re a real meat lover and want a few more options, The Cardiac Sam, a heaping sandwich of chicken, pork, bacon and more serves up a large portion of the animal kingdom.

Or maybe the BBQ Sundae is more appealing to your palate — it includes layers of baked beans, slaw and pulled pork topped with a rib. You won’t leave this place hungry. Keep an eye out for their bigger and better bar area coming in the near future. ribshack.net nhmagazine.com | March 2018

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Moat

Q s ' y b r i K Mountain Alstead

Smoke House & Brewing Co.

North Conway

Most know Moat Mountain as one of the state’s earliest craft breweries, which is how they started back in 2000, but several years later the smokehouse and tavern were born. Situated in the bustling tourist town of North Conway, the pub can seat 174 and is a bright but rustic space. Many rave about the brisket and pulled pork, though we think anything you choose will pair well with their line of beers. Moat Mountain sources ingredients from the local surrounding area, and has a list of farms and businesses on their menu with which they work.

This is a great spot to visit if you are touring the White Mountain area. moatmountain.com

Kirby's Q owner Ken Urbanski

The people behind Kirby’s Q are newcomers to the BBQ restaurant scene, but have the chops to prove themselves players in the game. Owner Ken Urbanski had been smoking meat for almost 30 years, mostly cooking for friends and family when he decided to let the public try his cooking. Now just over a year old and situated close to the Vermont border in Alstead, Kirby’s is worth the trip. They take pride in their commitment to ensuring their customers have a wonderful experience.

When you walk in, you immediately feel welcomed and the smell of the food entices you to order everything off the menu. If you’re unsure of what to try, the 3 Amigos is the way to go. The dish includes samples of the pulled pork, brisket and pulled chicken.

The collard greens are a must-try too, and have become the talk of the town, along with their "world famous" cheesecake for dessert.

For the future, Kirby’s Q is working on incorporating craft beer into the menu, expanding their soft catering and eventually will provide a fun outdoor space in the warmer months for the community to come and enjoy live music and good food. Facebook 56

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Local BBQ Sauces For quick barbecue flavor at home, try some of these sauces made right here in New Hampshire.

........................................... .

Calef’s Country Store Big Pete’s Barbecue Sauce The family-owned Appleseed Restaurant makes its own BBQ sauce that you can purchase at the restaurant or through Blackwater Mustard Co. online at blackwatermustardco.com. We also recommend Blackwater’s mustards, which were a Best of NH Editor’s Pick in 2017.

Appleseed Restaurant Bradford (603) 938-2100 appleseedrestaurant.com

Stump Chunks

Moat Mountain is a favorite of craft beer lovers, barbecue enthusiasts and skiers alike.

It makes sense that a kindling and firestarter company would be into BBQ. They have three Memphis in May World Championship Barbecue Cooking Contest accolades to their name, including a first place win in the vinegar division for the Step 3 Brand Camp Fire sauce.

Hooksett (603) 935-5405 stumpchunks.com

This charming general store offers its own line of sauces that include apple cinnamon, Vidalia onion and sweet bourbon glaze.

Barrington (603) 462-2118 calefs.com

Ledgetop Sugar House

Owner David Boudrias has been making maple syrup here since 1977, and he translated these skills into creating their maple BBQ sauce using dark maple syrup. See the website for a list of stores that sell the sauce.

Boscawen ledgetop.com

LaBelle Winery

Wine isn’t the usual beverage associated with BBQ, but maybe it should be. The Red Wine Cocoa BBQ Sauce is a part of LaBelle’s Winemaker’s Kitchen line of products.

Amherst and Portsmouth (603) 672-9898, (603) 319-8035 labellewinerynh.com

Swineheart’s Signature Sauces

We chose MacDaddy’s Rollin’ Smoke BBQ as a Best of NH Editor’s Pick back in 2014, and now you can bring a taste of their cooking home with their line of Swineheart sauces. No matter what region you swear by, there’s a sauce for you — from Carolina and New England styles all the way to the Southwest and even Hawaii.

Meredith (603) 279-4900 swineheartsauce.com

Yankee

e s u o h e Smok

ss up, but Yankee Ribs are hard to pa ers pizzas, many off o als se Smokehou with their smoked d pe top of which are . ces meats and BBQ sau

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West Ossipee

untains on Route ur way up to the mo A must-stop on yo th family, traveling , whether you’re wi 16 in West Ossipee through in the winen snowmobiling by motorcycle or ev en around for 35 Smokehouse has be . ter months. Yankee with an outdoor pit in a small building d de ad d years and started an urant expanded the resta Since then, they’ve l menu items na igi or e th pt most of ch a bar, but have ke for the classics, su ars. People come pu po throughout the ye ry zas are ve e pork, but the piz as the ribs and th ed meats and BBQ ok sm include their lar too, and most c and come with y marys are fantasti sauce. Their blood Smokehouse also s of bacon. Yankee (of course) big slice t organizations in raising with differen does regular fund catering business. d is expanding their the community an .com yankeesmokehouse

Riverside Barbeque Nashua

Riverside Barbeque is a welcome addition to downtown Nashua. They offer all your BBQ favorites, plus other Southern dishes.

Nestled along the river in downtown Nashua, Riverside has all your BBQ staples: pulled pork, ribs, brisket, chicken with some other Southern flair such as catfish and dirty rice. They are a great addition to the downtown community and bring a welcoming and casual atmosphere. Originally owner Dave Manganello wanted to open a German restaurant after spending time in the country while his father was stationed nearby. After going to school for business management, Manganello came back with a question about what he wanted to do. It turns out that what he enjoyed the most was making BBQ for friends and family. It’s a great place to stop by, have a bite and cold beer, and is walking distance from all the other downtown shops and stops. riversidebarbeque.com

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Huntspoint Epping

nt

Meat & BBQ Restaura

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Johnny Love and Lovely Love (yes, those are their real names) started their meat distribution business in New York City’s Hunts Point, Bronx.

They pride themselves on providing the highest quality meat available to some of the world’s best pit masters and BBQ competitions. Their meat has won countless awards and has been featured at competitions around the globe. After creating partnerships with pit masters and cooks, they started to master smoking the meats themselves and opened a business of their own. They still sell meat in their shop or to order, so you can cook it the way you want, but it’s worth it to stay and eat what they whip up. All sides are made from scratch with no preservatives, and their rubs and sauces are award-winners in their own right. We highly recommend getting the BBQ Kobe beef brisket and some homemade apple slaw. bbq.huntspoint.com

Even

more BBQ

Smoke Shack Southern Barbeque & Ice Cream, Boscawen

Slow-cooked Carolina BBQ in central New Hampshire. A good place to stop in the summer months. They have a second location at the New Hampshire Motor Speedway in Loudon. ss-bbq.com

Mojo’s Portsmouth Founded in 2007 and located in the thriving city of Portsmouth, Mojo’s is great if you’re looking to catch some sports, hang with friends and happen to have a hankering for BBQ. In addition to great food, there’s a fun and lively atmosphere that brings out a good crowd and fans on game nights. Many talk about their pulled pork sliders and their daily specials. mojosportsmouth.com

Smokeshow Barbeque, Concord A Capital City favorite. Owner Matt Gfroerer learned all the pit master tricks of the trade while living in Texas and used to be the general manager at KC’s Rib Shack — so you know it’s good. smokeshowbbq.com

Gabi’s Smoke Shack, Londonderry Gabi’s is both a stationary building and a mobile kitchen with a hickory smoker. Come by to get some Texas-style BBQ meats and definitely try the mac and cheese. gabissmokeshack.com

Pit Stop Smokehouse, Westmoreland The award-winning sauces and meats at Huntspoint are quickly gaining a loyal following.

A great BBQ stop in the Monadnock Region. There’s a large variety of menu items to choose from, many of which include meat from the smoker. All the sides and sauces are homemade. pitstopsmokehouse.com

Lobster Q, Hampstead If you love seafood and BBQ, then this is a good place to go to get your surf and turf cravings satisfied. lobsterq.com nhmagazine.com | March 2018

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Leaving the lifts behind sounds romantic.

No crowds, no rules and fresh snow! There’s no question that skiing freely on ungroomed powder away from the ski areas is like a dream come true, but the reality has its challenges.

By Marc Chauvin Photos by Jay Philbrick Two skiers evaluate the conditions and consider route options in front of the impressive headwall of Tuckerman Ravine on Mt. Washington.

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T

he biggest trend in skiing has many names: backcountry skiing, alpine touring, randonnée, off-piste, earn your turns, ski mountaineering, split boarding or ski mo. But whatever you call it, skiing and riding down slopes you’ve just climbed up is a rapidly growing aspect of winter outdoor sports. Proponents cite the additional level of adventure and exercise as lures, but one crucial thing fueling the surge is simply better equipment.

Ski and board equipment has been evolving ever since the 19th century when artisans in Telemark, Norway, invented the cambered ski, arched to more evenly distribute the skier’s weight. The newest gear is much lighter to lug, but still able to let you ski things that, not long ago, required heavier and less versatile equipment to tackle.

Snowboarders, who were latecomers (and early disrupters) to the classic ski slopes, are also eagerly taking on the backcountry. They can either tote their boards and hike up, or can now purchase split boards that separate into two parts. This allows them to use a skilike motion for “skinning” the uphill, then reconfigure back into a snowboard for the ride down. Such advances allow skiers and snowboarders to more comfortably head out on their own and leave the lifts behind.

But not too far behind, since ski areas are jumping on board to provide convenient spots where their clients can give it a try and still wind up at their lodge for après-ski comforts and conversation.

This ease of access to the backcountry experience can be a great way to see if it’s for you, but remember, ski areas do a remarkable job making and grooming snow

When in uphill mode, the skier has the binding’s heel lifters raised to make the steep uphill less of a strain on the back of his legs and to level his feet on the incline. Once the climb is done, everything will be locked into the downhill mode for the run down.

and on some days, out in the backcountry you’ll miss that work. Most importantly, the risk management system at a ski area is considerable, a benefit that’s often taken for granted. Barriers, padding and warning signs are all backed up by a trained and well-positioned ski patrol. All of that never

Crowds of backcountry skiers in the AMC Pinkham Notch Camp overflow parking lots are a common sight during April weekends. Located at the base of Mt. Washington, this is the most popular and traditional access for skiing on the mountain.

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seems important until you hit that hidden ice, catch an edge or blow a turn. Such a risk management system is, at best, less robust or altogether not available in the backcountry.

If you are just starting to contemplate the sport, your first question might be how does it work? Typically, the climbing is done with your skis still on in a process called skinning — a name that comes from back in the day before lifts, when skiers would slip seal-skin “shoes” over their blades to provide traction on uphill climbs.

Why seal skins? To help seals navigate powerfully in the water, their stiff fur evolved to be smooth in one direction and rough in the other. This same quality allows a “skinned” ski to slide forward easily but resist slipping back. New fabrics have improved upon that natural traction.

Today, most climbing skins are made of nylon, with some made from mohair. The skin has an adhesive that sticks it securely to the base of the ski.

Bindings for backcountry skiing have two modes: heel locked down for the descent and the heel unlocked for the climb. The boots do not bend; instead, they pivot in the binding. When the heel is locked down, the binding feels just like a regular downhill binding, but the boots convert to a walk mode that makes walking feel more natural.

Four skiers ascending the Gulf of Slides on Mt. Washington. Though it’s certainly possible to skin up slopes like this with the skis on your feet, these skiers chose to “boot” up instead. nhmagazine.com | March 2018

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— poor snow, obstacles and avalanches — are intensified away from the slopes, and emergencies are often costly learning experiences. With more ski areas getting into the uphill ski business, there are plenty of places to test your skills and determination.

With your equipment needs addressed, living in New Hampshire means you likely have only a short drive to a ski area with an uphill policy to allow for skinning their slopes (many do, but check first). Using that ski area as a training ground will help you get used to skiing after a long uphill, teach you about the skin’s ability to climb, get your boots broken in a bit and get you used to the transition from skinning to skiing.

With the increase in the popularity of the sport, organizations are springing up to revive old trails and develop new areas — the largest of these in the state is the Granite Backcountry Alliance. Developing a modern backcountry ski area focuses less on trails and more on thinning out hillsides to create glades. There are natural glade areas all over the state as well, and as you meet more people and get into a community of backcountry skiers, they will introduce you to the natural glades in your area.

All these trails and glades have their own challenges and skiing them will teach you quite a bit. Remember that there are no pre-positioned ski patrols out in the wild, so being conservative and skiing with a partner is important.

Marc Chauvin, the author, skinning at the beginning of the Gulf of Slides Trail

There are a number of companies, styles and choices for skiers seeking the right balance of support and downhill performance, weight and climbing comfort. The one piece of equipment that might seem the most unchanged is the ski itself. Its technology is hidden in the new materials they use, but the improved performance they offer paired with their light weight gives some insight into their sophistication.

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The choices are abundant and a bit confusing unless you’re a pro, so to choose your own best brands and styles, go to a ski shop that specializes in backcountry skiing and riding.

If you want to give it a try without a huge investment, rentals are available. But whether you are just sticking a toe into the backcountry scene or going full bore, be sure to start easy. All the challenges of skiing

Avalanche hazard!

The avalanche is the bête noire of backcountry skiing. You can’t get too far into a discussion on the topic without mentioning this enigmatic hazard. This article isn’t the place to learn how to cope — that should take place with an expert in the field — but your first goal should be to avoid the risk as much as possible. First, avoid any backcountry skiing when the avalanche forecast is high or extreme. Fortunately, those days are rare, but they occur during or shortly after a big snowstorm when the temptation is the highest. Those elevated ratings usually do not last very long, so there will be plenty of snow left away from the ski areas when the hazard drops.

Your best move is to get an early start at your favorite ski area that will get you lots of vertical in the fresh snow. The backcountry will take far longer to get skied out and, if conditions are good, you can save it for later after you’ve warmed up. Next, keep slope angles low. Less than 30 degrees with hazard ratings below high and without steep slopes above you means you’re in

pretty good shape. If you are in the trees, on a trail or in one of the glades in New Hampshire, you’re pretty much out of avalanche terrain. In some conditions the upper slopes of Mt. Moosilauke or the upper part of the Gulf of Slides both have avalanche exposure. Of the two, the most concerning is the upper part of the Gulf of Slides. (See “Experienced” on page 68.)

When you skin up to the Gulf of Slides and imagine the pleasures of the descent, you’ll be tempted to go higher on the headwall. Just remember, it isn’t called Gulf of Slides for nothing. To go higher, it helps to have a hiking background and some snow and ice climbing skills. You don’t need strong technical climbing skills, but you should be comfortable in the use of crampons and ice ax, and you need to take an avalanche course and obtain avalanche rescue equipment. Skiing in the backcountry should always be done with a partner, but skiing in avalanche terrain makes that doubly true. Should something happen, it’s your partner you will rely on to find you and dig you out, and snow softened by a trapped skier refreezes in about 15 minutes. If you want good partners, you can attract them by being a reliable one yourself. There is nothing more important in serious terrain than a

An avalanche transceiver should be worn when skiing in areas with avalanche hazards. If you were buried in an avalanche, they can be switched on to help rescuers find your location.

fit, trained and skilled partner.

The American Institute for Avalanche Research and Education (AIARE) offers a curriculum of three courses to orient skiers to the practices and semantics of avalanche rescue. There are a number of avalanche course providers in New Hampshire, and there is a course practically every weekend all winter long on or around Mt. Washington.

As you progress in seriousness, you’ll find yourself on steeper terrain. Skinning on steep terrain isn’t something that comes naturally. You need to focus on your uphill skills much like you focused on your downhill techniques when you first started skiing. In backcountry skiing, if you aren’t good at going up — even to the point of enjoying it — much of your day will be less than fun. Even the best, fittest skinners will spend 60 to 70 percent of their time going up. Add some inefficiencies, and those percentages go up quickly.

Climbing through and looking at the terrain and snow isn’t just to protect yourself from the avalanche hazard. It makes for better quality skiing. Seeing how the snowpack overlays on the terrain allows you to find the efficient skin line to the top of the run, find the good snow to ski down and helps you manage the avalanche risk.

What you’ll find from backcountry skiing is that skiing and riding are really doors into new appreciation of allure of the winter landscape. Getting in touch with a complex, dynamic environment on the way up, and then skiing or riding back down, isn’t about escaping the ski area. It’s about enjoying an awesome slide into the heart and soul of our snowbound wilderness. NH

A skier on the Lobster Claw Gully in Tuckerman Ravine.

To the left in the background is the headwall.

nhmagazine.com | March 2018

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EXPERIENCED

Beginning the ascent of the final pitch of the Gulf of Slides

Defying Gravity

A Day on Mt. Washington’s Gulf of Slides STORY AND PHOTOS BY WILLIAM CAMPBELL RAWLINS

O

n a balmy April morning, we trudged up the southern side of Mt. Washington like pack mules, avoiding steaming craters of exposed dirt in the melting trail. Fifteen minutes into the slow climb, our bodies were soaked with sweat. We wondered if the Gulf of Slides, roughly four hours ahead, had thawed as much as we had.

The Gulf of Slides is Tuckerman Ravine’s mysterious younger brother.

Accessed by a 2.6-mile winding trail, the backcountry ski route is more remote

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and far less traveled. On a typical spring weekend, thousands of people might ski Tuckerman, according to the US Forest Service, but that day, on the Gulf of Slides Trail, we didn’t see more than 30.

“On the Gulf of Slides, you’re dealing with a more serious backcountry outing,” says Joe Klementovich, vice president of the Mountain Rescue Service (and frequent contributor to this magazine).

“If someone falls in Tuckerman Ravine and splits their head on a rock, there are people right there to respond and assist.”

The Gulf of Slides Trail begins in Pinkham Notch at 2,050 feet and quickly breaks south from the popular Shelburne Trail, which accesses Tuckerman. The trail meanders up to the base of the Gulf of Slides, which is at 4,100 feet. A steep bootpacked trail then ascends to the top of the main gully and primary ski route, reaching around 5,000 feet.

White Mountain National forest ranger, Justin Preisendorfer, says that while “the history and the mystique make Tuckerman more popular,” the presence of the Mt. Washington Avalanche Center, which generates daily avalanche forecasts in the Tuckerman and Huntington Ravines, might be the biggest reason people more frequently descend the legendary ski run.

Skiers in the Gulf of Slides are left to make their own snow assessments.

EXPERIENCED

Over the ridge to the north, thousands of people ate lunch at the base of Tuckerman. “It would be like a rumba line going up,” says David Boyce.

“Avalanches happen every storm cycle in the Gulf of Slides,” says Klementovich.

“In mid-winter and early spring, you have to be really dialed into your personal avalanche forecasting.”

Our group of five did its homework.

Peter Shepard, David Boyce and my father, Jeff Rawlins, had embarked on countless backcountry ski tours over the past 10 years together. Each of them studied snow

reports from Washington during the weeks leading up to our trip. I had spent the last three winters exploring the backcountry around Jackson Hole, where the fifth member of our group, Anthony Sardo, had visited me twice.

Two weeks earlier, we canceled our trip because of reported slides and variable snow on similar pitches in Tuckerman. But due to warmer weather, positive online reports and less snowfall, we decided conditions warranted a safer attempt at the Gulf of Slides on this day.

The four skiers in our group used classic touring setups. Our hybrid boots clipped into alpine touring bindings mounted on our skis. Adhesive strips of directionally haired nylon “skins” allowed the skis to slide forward on the snow without slipping backward, essentially converting our alpine skis

into cross-country skis for the ascent. Sardo hiked with snowshoes and a snowboard strapped to his back.

My pack weighed just under 20 pounds, containing a down jacket, heavy shell, micro-fleece, dry base layer, dry socks, avalanche beacon, shovel, probe, goggles, lightweight gloves, heavy gloves, a winter hat, a headband, 1 liter of water, a sandwich and two granola bars. While most of that gear might seem unnecessary for an April tour on the East Coast, the variable weather of Mt. Washington requires skiers to prepare for all extremes.

“You sweat so much on the way up, if it does get cold up there, you’re screwed,” says my father.

According to Klementovich, weather most commonly rolls into the Presidential Range from the northwest or west, making skiers in the Gulf of Slides, which faces the southeast, particularly vulnerable to unexpected extreme weather.

“You end up blocked from seeing any kind of oncoming weather,” he says. “It rolls over the ridge and is on top of you before you can see it coming.”

We were lucky. Today was the sunniest day of the month, with 843 minutes of sunshine, according to the Mt. Washington Observatory’s weather log. Temperatures reached the high 50s on the trail, and a gentle northwest wind cooled us as we climbed.

We reached the base of the gully in almost three hours, crossing streams, shouldering our skis over sections of dirt, and shedding a few pounds in sweat along the way. The trail ended in a plateau of avalanche-bent saplings and a blast of white light.

“It’s called Gulf of Slides for a reason,” says Boyce.

A plaque posted at the base of the drainage celebrated the lives of two men, Todd Crumbaker and John Wald, who had perished together in the Gulf of Slides in March 1996. According to Klementovich,

there has been a handful of fatalities. Today, we felt great about our chances.

Two groups climbed up the steep slope above — some of the first people we’d encountered all day. Over the ridge to the north, thousands of people ate lunch at the base of Tuckerman.

“It would be like a rumba line going up,” say Boyce. “People want that Tuckerman experience. Me, this is what I want.”

Skis now rested on our shoulders and our knees scraping the steep slope with each step, we boot-packed up the main gully in a single-file formation, pointing to the lines we would soon descend. At the top, we looked out at Attitash Mountain Resort and Crawford Notch.

I clipped into my skis and traversed to the right of the slope, where the snow looked pristine and untouched. My father, Shepard and Boyce dropped in with pretty S-turns, disappearing over the horizon.

“Party wave?” I asked Sardo, a surf term for riding the same wave together.

“Let’s do it.”

We let gravity do much of the work as we weaved flowing turns like a braid, descending the steep slope in an improvised dance.

The slushy spring snow sprayed with every dig, and I hooted and hollered under the bluebird sky. Sardo just grinned. NH

About the Author

Originally from the North Shore of Massachusetts, William Campbell Rawlins spent many childhood weekends skiing and hiking around New Hampshire. Following graduation from the University of Vermont, he moved to Jackson Hole, Wyoming, where he spent free time fly fishing, skiing, touring, hiking and mountain biking. He is now a writer based in Washington, DC. nhmagazine.com | March 2018

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603 Living

“If you want something you’ve never had, you must be willing to do something you’ve never done.” — Thomas Jefferson

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Photo by Kyle Hoffman

Home 72 Health 82 Local Dish 84 How To 86 Events Listing 88 Dine Out 92 Ayuh 96

Flying Into Good Health

Taking exercise to new heights

Who says fitness can’t be fun? OK, if not fun exactly, then at least not boring. For those looking to get out of a rut or get back into the gym, there’s no shortage of alternative exercise classes here in New Hampshire.

From cycling and barre to indoor surfing and drumming, if you need a change, the options are plentiful. There are even a number of gyms offering aerial yoga, including Kama Fitness in Manchester (pictured here). The instructors at Kama want working out to be fun — not something you have to force yourself to get through. In addition to increasing strength, balance and endurance, there’s the undeniable beauty and grace of yoga in the air. You can learn more — or, if you’re convinced, sign up for an intro class — at kamafitnessnh.com. Visit nhmagazine.com/ health for more places offering aerial yoga. nhmagazine.com | March 2018

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603 LIVING

HOME

Upgrading Basic

Casings, crown molding, baseboards and other room-defining details can make a big impact

BY AMY MITCHELL

M

ost of us want our homes to have some sense of architectural character — Colonial, traditional, farmhouse, Victorian, mid-century, you name it — on the inside as well as the outside. Too frequently, however, this just doesn’t end up being the case.

Whether you bought or built your house for the location, the square footage or the price, you aren’t alone if you sometimes wish your house felt a little less build-

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er’s-grade and boasted a little more charm.

Those blank, boxy walls can be difficult, time-consuming and expensive to fill with art, and you probably don’t want to wallpaper every room in your house. The easiest way to upgrade the look of your house is by using architectural moldings and millwork, first by beefing up your baseboard, casings and crown molding, and secondly by adding wainscoting or paneling here and there.

Make blank, boxy walls more interesting by using architectural moldings and millwork.

Begin at the Edges — Baseboards, Casings and Crowns A word to the wise — always, always, always pay attention to the style of your house, and when in doubt, go for simple, clean lines (that is, unless, you have a Queen Anne Victorian or something similarly ornate).

While many builder’s-grade tract houses and McMansions have no interior detail at all, others can come with a motley conglomeration of blingy trim that is way out of proportion and makes no sense at all. Better too little than too much.

Overall, moldings establish the scale and proportion of a space. The moldings at the edges of your room help create a sense of division between the room’s various planes — floor, walls and ceiling.

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Chair rails pleasingly divide the space. You can then do a bit more by adding wainscoting or paneling.

A general rule of thumb for your baseboards is the 7 percent rule — they should equal 7 percent of the overall height of your room. So, if you have 8-foot ceilings, your baseboards will look best at around 7 inches high. If the more ornate, carved style of baseboards is cost-prohibitive, consider a flat panel and add a strip of cove molding to the top and half-inch, quarter-round base shoe to the bottom.

In general, vertical trim elements, such as door and window casings, should be smaller than your baseboards. Think 50 percent of your baseboards — in the above case, 3 ½ inches. Your crown molding should be scaled to be smaller than your baseboards and appropriate to the height of your ceilings. In lower ceilings or simpler-style homes, crown moldings may be entirely unnecessary. Lastly, don’t forget your entries transitioning between rooms — they can receive the same treatments as your doors.

In fact, depending upon the style of your house and the height of your ceilings, you can consider creating an entablature using a header frieze and cap at the top of your doors to create a sense of drama and lessen the space between the top of the door and the ceiling.

And Now for the Walls — Chair Rails, Wainscot and Paneling When dealing with walls, the easiest way to get the proper proportion is to apply the rule of thirds, whether to chair rails, wainscoting or all-over paneling.

The simplest treatment you can add to your walls is a chair rail. A rail visually divides the room and instantly allows you to read the size and scale of the space. Its use dates back to the Romans and Greeks, who employed chair rails to divide walls into universally pleasing proportions. Unless you have 12-foot ceilings, a chair rail is generally placed at one-third the height of the walls. So, 32 inches for an 8-foot ceiling and 36 inches for a 9-foot ceiling. When in doubt, buy some trim samples and try them out at home.

Tip 1 Maximizing your storage is essential to having a great kitchen. I have seen many kitchens that have no place to put the frying pans, no real pantry and no counter space on either side of the cook top. These are not functioning kitchens. I maintain that all cabinets less than 12 inches wide are useless. What can you store in them? Not much. If you are going to spend the money to remodel your kitchen, let a designer help you maximize the storage space so you really can use it. No more trips to the basement to get that pan or roll of paper towels. At Dream Kitchens, I guarantee we will give you at least 30 percent more storage.

Tip 2 Life has changed. The kitchen is the center of our lives. We cook, our children study, and we entertain in the kitchen. This makes the layout essential.

How many times have you asked your child to “stop standing there so I can get to the fridge?” We should be able to easily chat with guests, put chips and dip out on a buffet, and watch TV. We want guests welcome in the kitchen, but on the fringes where they add to the fun but don’t get in the way.

Tip 3 Get rid of the clutter. Most countertops are packed with the coffee maker, toaster, food processor, blender, knives, spices and pantry items. This makes it almost impossible to prepare food and makes the kitchen look messy. Have a place to store everything so you can see and use those beautiful countertops. At Dream Kitchens we will store everything away so you are ready for company at any time of day!

Nina Hackel, President | Dream Kitchens | 139 Daniel Webster Highway Nashua NH | www.adreamkitchen.com | 603-891-2916 nhmagazine.com | March 2018

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A wainscot is decorative molding applied up to a rail. That rail can be at the lower third for an airier feel, or up to two-thirds of the room height for a more cozy feel.

If you don’t want to spend the money or time on additional trim, simply painting the space in between your baseboard and chair rail the same color as your trim — most often white or ivory — will give the idea of a low wainscot without the extra expense.

Types of wainscot and paneling are numerous — raised panel, recessed panel, applied molding, applied flat molding, board

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and batten, v-groove, beadboard, shiplap ... the list goes on. Though HGTV’s “Fixer Upper” has made shiplap and board and batten the style du jour, it isn’t appropriate for every house. Remember the 1950s? Well, I don’t, but my parents do. Knotty pine was applied in every house under the sun, regardless of style, and now many a wife bemoans her husband’s attachment to it. As always, let your exterior guide your interior.

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nhmagazine.com | March 2018

Installing casing around entries is a simple way to dress up and define the room.

A Beginning and an End And I mean the “end.” All millwork needs a place to end, another piece of molding to meld into. I’ve seen crown molding or chair rails that run around a room to where the wall stops, leaving the moldings to hang there in mid-air and forcing them to turn back into the wall. If you have this situation in your home, maybe you shouldn’t be applying moldings at all. Celebrate what you have, and call it a day. NH Decorator and color consultant Amy Mitchell is the owner of Home Glow Design. Each week, she writes for Home Glow’s “Saturday Blog,” focusing on fresh twists on classic style, American craftsmanship and value and quality for dollars spent. The blog also features more photos from this story. She lives in Hopkinton with her husband and two boys.

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New Hampshire Magazine’s Guide to Wills and Estate Planning

Ask the

EXPERTS W

hen it comes to making long-term financial decisions, there’s a cautionary expression that communicates the importance of planning: if you choose not to decide, you still have made a choice.

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Considering what happens to your assets following your death may not be the most pleasant of tasks, but according to experts, it’s important. A delay in drafting a will or making estate plans can take the decision making away from you or your loved ones and put it in the hands of the court.

“These are difficult decisions, but if you don’t make them the State of New Hampshire will make them for you,” says Elizabeth M. Lorsbach, an attorney who works in trusts and estates at Sulloway and Hollis.

“If a resident of New Hampshire passes away without a will, state law determines who the beneficiaries of that person’s estate are.”

The primary message: Don’t delay. Taking the time to ensure that trustees are appointed, executors are identified and healthcare wishes are understood can help to ease a trying experience.

We asked experts to identify some of the most important elements of wills and estate planning. Our panel: Thanda Fields Brassard, vice president and trust counsel at Fiduciary Trust of New England (fiduciarytrust.com.); Caitlin McCurdy, an associate in the Trusts and Estates at McLane Middleton (mclane.com); Katherine J. Morneau, Esq., founding attorney at Katherine J. Morneau Law, in Nashua (morneaulaw.com); and Elizabeth M. Lorsbach, of the Trusts and Estates department at Sulloway and Hollis (sulloway.com).

Q. Who needs a will?

McCurdy: “Everyone! A will allows you to state who will inherit your assets when you pass away and to nominate a person — called an executor — to be in charge of the probate administration process upon your death. If you have minor children, a will also allows you to nominate a guardian in the event you and your spouse pass away unexpectedly. Additionally, even if you have a trust, it is still important to have a will, typically called a pour-over will, that directs any assets accidentally left out of the trust into the trust.”

Morneau: “Everyone! Unless you want the State of New Hampshire to tell your family members or friends how to distribute your belongings and assets after you pass away, you need a will to outline your intended distribution plan. Even if your estate is tiny, a will maps out your express wishes with regard to how you want your things distributed. In addition, if you are a parent, a will is the document in which you name a guardian(s) to care for your children upon your passing.”

Q. What can someone expect to occur during a meeting with an estate planning attorney?

Brassard: “In order to draft estate planning documents that accurately reflect a client’s wishes, an attorney will first need to determine what assets the client has, and to whom the client wishes to receive them. In addition, the attorney will ask questions about how the assets are titled, the value of the assets and in what form they are owned. The attorney will also likely ask about the client’s family in general and whether there are any trusts not created by the client but of which the client is a beneficiary.

Some attorneys have clients answer a questionnaire before the initial meeting in order to gather this kind of information.”

Lorsbach: “When you meet with an estate planning attorney to begin the process, the attorney will spend time getting to know you. The attorney needs to know about your assets, your family and your wishes regarding distribution of those assets upon your death. In addition, the attorney needs to know whether you have friends or family who can assist you in the event that you become incapacitated, and whether those same friends or family can manage the administration of your estate or trust after you die. Once the attorney has enough information, he or she can prepare an estate plan that is designed to meet your specific wishes and needs.”

John Habig #1 Financial Advisor in New Hampshire for 2017 John F. Habig Executive Director, Financial Advisor One Harbour Place, Ste 125 Portsmouth, NH 03801 603-422-8901 www.morganstanleyfa.com/habig john.f.habig@morganstanley.com John F. Habig has been recognized in New Hampshire on Barron’s list of the Top 1,200 Financial Advisors for eight consecutive years.

Source: Barron’s “Top 1,200 Advisors,” March 7, 2016, as identified by Barron’s magazine, using quantitative and qualitative criteria and selected from a pool of over 4,000 nominations. Advisors in the Top 1,200 Financial Advisors have a minimum of seven years of financial services experience. Qualitative factors include, but are not limited to, compliance record and philanthropic work. Investment performance is not a criterion. The rating may not be representative of any one client’s experience and is not indicative of the Financial Advisor’s future performance. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pays a fee to Barron’s in exchange for the rating. Barron’s is a registered trademark of Dow Jones & Company, L.P. All rights reserved. © 2018 Morgan Stanley Smith Barney LLC. Member SIPC.

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McLane Middleton is one of New England’s premier law firms for representing individuals and families in protecting and preserving wealth. Our experienced trusts and estates attorneys will work with you to formulate and implement long-term strategies for wealth preservation.

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Guide to Wills and Estate Planning

Q. What documents could be included in my estate plan?

Morneau: “Estate planning documents come in two sets: those documents that take effect and make life more manageable prior to death (collectively known as ‘advance directives’) and those documents that distribute your assets after death (collectively known as ‘dispositive provisions’).

Advance directives consist of durable powers of attorney for health care; living wills; and durable general powers of attorney (for financial matters), while dispositive provisions consist of wills and trusts. The following information is centered mainly on dispositive provisions.”

Q. What is the difference between a will and a trust, and what are the advantages of each?

McCurdy: “Both a will and a trust allow you to state who will inherit your assets when you pass away and to nominate a person to be in charge of the administration process upon your death. A major difference is that with a will, the executor will have to work with the probate court to administer your estate, whereas the trust administration process does not have to be overseen by the courts. This means wills are typi-

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“Both a will and a trust allow you to state who will inherit your assets when you pass away and to nominate a person to be in charge of the administration process upon your death.” — Caitlin McCurdy, McLane Middleton cally less expensive to establish, but cost more to administer, while trusts are often more expensive to establish, but less expensive to administer.

Trusts can also provide more planning options than wills for people with complex estates.”

Morneau: “We like to describe the difference between a will and a trust as follows: A will is like a ruler or straight edge — it gets your assets from point A to point B, but your assets will have to pass through the often lengthy and costly probate process to get to your intended heirs. However, a will is often times less costly than a trust.

A trust is more like a rubber band or elastic — it stretches and also gets your assets from point A to point B, but in a more flexible way by bypassing the probate process. That flexibility can really

help the families we work with because it allows your loved ones the ability to distribute your assets according to the terms of your trust and not by the court’s strict guidelines.”

Lorsbach: “A will allows a New Hampshire resident to control who receives his or her assets after death rather than allowing state laws to make that decision. The will must go through probate in order to allow the executor of the will to pay bills, sell assets and make distributions to the will beneficiaries. A revocable trust also allows a New Hampshire resident to control who receives his or her assets after death. However, if all of the individual’s assets are retitled so that they are owned by the revocable trust during the individual’s lifetime, and if beneficiary designa-

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tions are updated to name the trust or individuals as beneficiary, the successor trustee of the trust does not need to go to court to receive authorization to pay bills, sell assets and make distributions to the trust beneficiaries. A revocable trust also allows a greater amount of privacy than if probate occurs, because court records regarding the terms of the will and the assets owned by the deceased individual are public records. A revocable trust is often more expensive to prepare than a will, which may lead some individuals to choose a will over a trust.”

Q. What should I consider when choosing an executor or trustee?

Brassard: “There are a few important things to consider when choosing an executor or trustee. First, the company or individual being named should have a clear understanding of what the fiduciary office entails. In both roles there are many reporting, accounting, tax and other obligations that need to be taken care of.

Often there are deadlines associated with these tasks and a good executor or trustee will have experience handling these important reports and filings. The fiduciary also has to be responsible and trustworthy, as these are both very important roles and involve handling of client assets and making filings such as tax returns with government authorities.”

Morneau: “When making these important decisions, you should ask yourself two important questions: 1 — do I trust the person with my financial matters?; and 2 — will they honor my intentions as outlined in my estate planning documents? It’s also important to note that your choice of executor or trustee may change as you progress through your life, so we always recommend that you review your estate planning documents annually and, certainly, at the time of any life changing events like birth, marriage, divorce, death, etc.”

McCurdy: “You should think about who among your family and friends is responsible, organized and has a good working relationship with the people who will be inheriting under your estate plan. The skills needed to be an effective executor or trustee include the ability to manage and distribute assets, follow deadlines, communicate clearly with an attorney and/or the court, and promptly notify beneficiaries and respond to their questions. You can also name co-trustees or co-executors in the event you have more than one qualified person or you have children who bring different strengths to the table.”

Q. How can I best minimize estate and inheritance tax?

McCurdy: “Stay in New Hampshire! In New Hampshire, there is no state estate tax regardless of the size of your estate, and under the newly passed tax law, a married couple can pass $20 million (indexed for inflation) without incurring any federal estate taxes. Most people are under this limit, so a bigger focus now is income-tax planning to make sure your beneficiaries receive a step-up in basis on the assets they inherit and therefore do not have to pay potentially large capital gains on appreciated assets. If you are over the federal exemption amount, then New Hampshire offers progressive credit shelter and asset protection trust structures which can provide additional safeguards for your assets.”

Q. When and how often should I change my estate plan?

Lorsbach: “Most estate plans are written so that minor changes in assets will not require updates to the plan. However, if you leave specific dollar amounts or specific assets to named beneficiaries, and the value of your assets changes or you no

KJM

longer own the specific assets listed, you need to update your estate plan. If your total asset level increases significantly, you may want to update your estate plan to avoid tax issues that did not exist when your estate was smaller. Even if your estate value does not change significantly, you should update your estate plan if other life changes occur, such as the birth, death, marriage or divorce of beneficiaries, or changes in your circle of friends and family that change who can help out if you become incapacitated or die. Even if none of these circumstances apply to you, and it has been more than five years since you had your estate plan prepared, you should review it to make sure you are still happy with the choices you made when your plan was created.”

Q. How have New Hampshire’s trust laws evolved over recent years?

Brassard: “In the last 10-15 years, New Hampshire trust laws have evolved significantly, making New Hampshire one of the best jurisdictions to administer a trust. For example, through concepts like virtual representation (which allows certain beneficiaries to represent the interest of other >>

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nhmagazine.com | March 2018

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Guide to Wills and Estate Planning The time and expense spent administering and litigating a self-drafted will almost always exceeds the money that would have been spent to consult with an attorney in the first place.”

Morneau: “One of the biggest pitfalls to drafting your own will, or using purchased software for that purpose, is that your will may get discarded by the court which could result in your distribution plan not being honored. This could happen for various reasons: maybe you did not follow the correct protocols and rules required

by New Hampshire law for the drafting and execution of a will; or maybe your will contained confusing or contradictory terms. In any event, it is wise to have an expert help you to be certain that your will is compliant with the law and able to be honored.”

“Meeting with an Attorney is really the only way to ensure that your intentions are being expressed legally and properly.”

— Katherine J. Morneau, Esq, Morneau Law beneficiaries), trustees often can resolve administrative issues such as the interpretation of ambiguous trust provisions without having to seek court involvement. New Hampshire law permits the use of non-judicial settlement agreements (NJSAs) to modify and clarify trusts. New Hampshire law allows for investment and administrative responsibilities to be clearly divided among trustees and third parties (called ‘directed’ or ‘divided’ trusts).

In addition, as of 2013, New Hampshire trusts are generally no longer subject to state income tax.

This allows the trust funds to grow more quickly because the trust assets are not depleted by payment of income tax.”

Q. How is life insurance utilized as an estate planning tool?

Lorsbach: “Estate planning means more than just having a will. If you have family members who depend on you for support, life insurance may be an important part of your overall estate plan to provide support to your family members in your absence. Life insurance can also be a tool

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for payment of debts or taxes after your death, so that your beneficiaries can receive your assets debt and tax free.”

Q. What are some of the potential pitfalls to drafting your own will without the assistance of an expert?

McCurdy: “In New Hampshire there are strict formality requirements for executing a will. In order to be valid, a will must be in writing, signed by the testator, and properly attested to and signed by two or more credible witnesses. Common pitfalls include having interested persons (family members) serve as witnesses, not having both witnesses sign in the presence of each other and the testator, and/or not having the minimum number of witnesses. Additionally, even if the formalities are met, it is easy to forget to include secondary beneficiaries in case the primary beneficiaries pass away before the testator or to forget to include a rest, residue, and remainder section in the event you acquire assets after signing the will, which were not otherwise provided for.

Q. What is your best piece of advice about wills and estate planning?

Brassard: “My advice would be three-fold.

First, provide your estate planning attorney with as much financial and personal information as you can, because it will help he or she to better advise you and draft documents that reflect your wishes. Second, always take into consideration the tax consequences of your plan, but remember not to let the ‘tax tail wag the dog.’ Make sure your plan reflects your personal wishes as well as your desire (if any) to minimize transfer taxes as much as possible. Finally, your estate plan may last for years to come so provide your trustee with as much flexibility as you are comfortable with to carry out your wishes. As history has shown, the world changes pretty quickly.”

Morneau: “Meeting with an Attorney is really the only way to ensure that your intentions are being expressed legally and properly. This is important. Additionally, making sure your named executor or trustee knows your intentions and the location of your documents now in the event they need to act under your estate planning documents can be crucial.”

Lorsbach: “If you are hesitant to start the process because you can’t decide who will receive your assets when you are gone, or who you can trust to make decisions regarding who will handle your affairs if you become incapacitated or die, stop procrastinating. These are difficult decisions, but if you don’t make them the State of New Hampshire will make them for you.”

Q. How do I get started?

McCurdy: “You should call and schedule an appointment with an attorney to get the process

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started. Committing to the idea is the most important step, and a qualified estate planning attorney will walk you through the process and help you make decisions that are right for your family. Even if you have an estate plan in place, you should review the documents to make sure they still reflect your wishes and comply with the current law. Typically, an estate plan should be reviewed and updated every 5-7 years, or more often if family and financial circumstances have changed.”

Morneau: “Meet with a local, licensed attorney to discuss an estate plan tailored to your specific needs and to set you on the right path toward getting your documents drafted and then finalized. After all, the uncertainties of life can leave your loved ones reeling, and having your estate planning document in place can often ease some of that concern for them.”

Lorsbach: “Ask your friends, family, coworkers, or trusted advisors such as CPA’s or financial advisors who they would recommend to handle your estate plan. Then call the attorney’s office to schedule a meeting to put your own plan in place.”

WEALTH IS MORE THAN ACCUMULATING ASSETS. It’s about achieving the life you wish to live.

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HEALTH

Plant Power

Aromatherapy as complementary medicine

BY KAREN A. JAMROG

Y

ou might have noticed, during recent shopping outings, a number of products in stores that carry an aromatherapy label, or claim to provide some sort of aromatherapy benefit. Aromatherapy’s roots stretch back to ancient times — think Roman baths scented with oils — but the practice is having a bit of a moment these days as more people seek natural and safe ways to deal with pain, insomnia and other ailments.

Aromatherapy uses what are known as “essential” plant oils to alleviate symptoms and aid healing. Most often, the oils are inhaled from a vial or from diffuser-scented air. Other times, essential oils are massaged directly onto skin, putting their antibacterial or antiviral properties to work to help heal minor cuts, sunburns, bruises or excema, says Matthew M. Hand, DO, a pediatric

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nephrologist and integrative medicine specialist at Elliot Hospital.

No matter how you might intend to use essential oils, you should know what you’re doing before you load up the diffuser or apply the oils to your skin.

And while shopping for aromatherapy products, you should be skeptical of manufacturers’ claims, warns Ami Sarasvati, CMP, certified aromatherapist at Concord Hospital. “Probably about 95 percent of products that advertise aromatherapy benefits do not contain true essential oils,” Sarasvati says. Authentic essential oils are 100 percent pure, harvested through compression or distillation from flowers, leaves or plant bark, and bottled without additives or chemical processes. However, aromatherapy products are not FDA-regulated the way that pharmaceutical drugs

are, so even oils advertised as “medicinal” or “therapeutic grade” might be of questionable quality.

“Many aromatherapy enthusiasts stress that only unadulterated essential oils can be used for aromatherapy, but the question of whether synthetic plant aromas can also produce therapeutic results is a hotly debated topic,” Hand says. Some neurologists and other experts — while not necessarily asserting that all aromatherapy-related marketing claims are true — argue that the brain cannot discern natural from man-made scents. Still, Hand says, “most of us will say it’s really important to use the essential oils, and I think in general most people would prefer to use the essential oils [rather than a synthetic substitute] just for overall health reasons.” Hand especially recommends sticking with authentic essential oils for topical use, at least, since manmade products are more likely to produce an adverse reaction on the skin.

What is more consistently agreed upon is that with its ability to benefit body, mind and mood, aromatherapy can help many people in a variety of situations. But it is meant to be used as a complementary therapy, not as a replacement for conventional medicine. Cancer patients, for example, might use ginger essential oil to ease nausea during chemotherapy. A hospital patient who can’t sleep due to anxiety about an upcoming medical procedure could try lavender for its calming effects.

And while some individuals who want to stock up on oils for at-home use might

illustration by emma moreman

It is not the cure for all ills or a replacement for modern medicine, but aromatherapy can be considered another tool in the medical toolbox.

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balk at the idea of spending hundreds of dollars for say, a couple of teaspoons of rare agarwood oil, some high-quality versions of commonly used essential oils, such as lavender, cost closer to $10-20 per teaspoon. That might still seem pricey, but a little goes a long way, and the price tag is a bargain compared to the expense of many pharmaceutical alternatives.

Plus, using something like lavender essential oil rather than risk-laden medications appeals to many of us, Hand says.

Adverse reactions to the essential oils used in aromatherapy are rare, Hand says, although topical use of the oils requires more caution. “As a general rule,” Hand says, using essential oils for aromatherapy “is viewed as being very safe for almost all ages.” He stresses, however, that essential oils should not be taken orally, a mistake he says people commonly make.

Anecdotal evidence of aromatherapy’s effectiveness abounds. Feedback from Concord Hospital patients, for example, indicates that aromatherapy can instantaneously alleviate symptoms of stress and nausea, Sarasvati says.

One former patient, Sally Zankowski, a 55-year-old registered nurse from Stewartstown, heartily endorses aromatherapy, describing how it helped her deal with the perpetual pain she experienced while severely ill in intensive care. Complications related to her physical condition limited the medications she could take, but after finding no relief from the various pharmaceutical options that were available to her, she found that aromatherapy worked “like magic” to instantly ease her headache and nausea.

While there is no doubt in her mind that conventional Western medicine saved her life, aromatherapy brought her significant comfort when she was in serious need of it, and, she says, helped her heal faster.

There is also hard scientific data to support claims of aromatherapy’s effectiveness.

When we breathe in plant-based scents, smell receptors in our nose send signals to the brain, stimulating the limbic system and kicking off a response that can influence us physically, mentally and emotionally. “It’s not just a placebo effect,” Hand says.

As evidence mounts and more patients benefit from aromatherapy, “we now have

doctors calling our department and asking for aromatherapy for their patients [as an adjunct treatment],” says Alice Kinsler, MA, ATR, manager of therapeutic arts and activities at Concord Hospital. “I don’t know that we would have had those requests 15 years ago.”

Even though not every person who tries aromatherapy will be helped by it, it offers great value and potential, Kinsler says.

Aromatherapy is affordable, often effective and empowering — particularly in a hospital setting, where patients can choose on their own to reach for a small bedside vial of essential oil rather than call a nurse to request medication.

It is not the cure for all ills or a replacement for modern medicine, but aromatherapy can be considered another tool in the medical toolbox. Indeed, “it is rare that we use essential oils as the only treatment in the true integrative medicine approach,” Hand says. “It might be the only treatment people use to help them sleep or maybe lower their anxiety a little bit, but for the most part it’s really an added therapy” to conventional approaches. NH More on next page

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Follow your nose to better health

HEALTH

You know that following a plant-based diet is good for you, but did you know that inhaling the oils of certain plants can also benefit your health?

Aromatherapy is a low-risk, noninvasive approach to wellness that is gaining followers who want to expand treatment options beyond pricey and potentially side effect-inducing medications.

The healing potential of various essential oils, which are used in aromatherapy and are derived directly from plants, covers a wide spectrum.

One oil might be used to aid digestion, while another might boost a weak appetite, sharpen mental focus or soothe a sunburn.

Lavender essential oil, one of six essential oils that Concord Hospital keeps on hand to address symptoms that are common among hospital patients, is known for its calming effects, so it might, for example, be offered to a patient who is anxious about upcoming surgery or a scheduled procedure. Lavender essential oil can also be used to treat minor cuts, scrapes and burns, although Concord Hospital does not use it for those situations.

The goal of using aromatherapy is not to “cure” patients of anything, says Alice Kinsler, MA, ATR, manager of therapeutic arts and activities at Concord Hospital. “We use it in the hospital,” she says, “to help comfort — not to treat an underlying problem, but to alleviate suffering to some degree.” Kinsler adds that “we have many examples” of patients who have been helped by aromatherapy.

Thinking aromatherapy might be for you? Although aromatherapy carries little risk of producing adverse effects, it is still best to be educated before you try it. In the meantime, here are a handful of popular essential oils to consider, from the National Association for Holistic Aromatherapy:

Eucalyptus

Rose

Ginger

Rosemary

- A good expectorant and decongestant - Beneficial for colds/flu - Mind-clearing - Energizing - Helpful for bronchitis - Aids digestion - Alleviates constipation - Lessens nausea - Combats inflammation - Relieves pain

Lemon

- Has antimicrobial and antioxidant properties - Uplifts mood - Helps combat stress - Enhances the immune system

Peppermint

- Relieves nausea - Alleviates muscular aches and pains - Relieves and reduces migraines - Energizes - Calms muscle spasms

- Promotes cell regeneration - Nourishes emotions - Acts as an aphrodisiac - Relieves and reduces stress and anxiety - Alleviates PMS symptoms - Relieves respiratory congestion - Helps treat bronchitis, colds and flu - Acts as an expectorant - Energizes - Clears the mind - Aids sinus congestion - Provides circulatory benefits

Tea Tree

- Supports the immune system - Has antimicrobial, antibacterial, antifungal and antiviral properties For more information, see the National Association for Holistic Aromatherapy website naha.org.

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LOCAL DISH

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Going Green and White Make colcannon at home for St. Patrick's Day

Serves four as a main dish or six as a side with corned beef

Colcannon

4 Russet or Yukon Gold potatoes, organic if possible (2 to 2 1/2 pounds) 1 tablespoon salt 5-6 tablespoons of unsalted butter (with more butter for serving) 3 lightly packed cups of chopped kale or savoy cabbage 3 scallions, thinly sliced, including the green tops (about 1/2 cup) 1 cup milk or cream Bacon crumbles (optional) Freshly ground pepper to taste Parsley for decoration

Steam the potatoes: Put the whole potatoes in a medium-sized covered sauce pan (2 quart) and add about 2 inches of water. Add 2 tablespoons of salt and bring to a boil.

Steam until the potatoes are fork tender (20 to 30 minutes). Drain in a colander.

Let cool a bit, peel and quarter Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and, once it's hot, add the greens.

Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

photo by susan laughlin

Add the milk and quartered potatoes: Pour part of the milk or cream into the greens, mix well and add the potatoes.

Reduce the heat to medium.

Mash the potatoes with a fork or potato masher, mixing them up with the greens. Add the bacon if using, adding more milk as necessary. Add salt and pepper to taste.

Put in a large bowl or individual soup bowls with a depression in the center for the butter. Serve hot with a knob of butter in the hole. Garnish with parsley.

Lebanon Co-op 12 Centerra Parkway Lebanon, (603) 643-4889 coopfoodstore.coop

Lindsay Smith The Irish have a way with potatoes and cabbage and both are entwined in their food history. They come together in this hearty traditional dish, perfect for celebrating St. Patrick’s Day and the last vestiges of winter.

The Lebanon Co-op recently celebrated its 20-year anniversary at the Centerra Business Park. This Upper Valley jewel actually has several locations, and is one of the oldest co-ops in the country. Within the robust grocery store, which is owned by vested members, is a well-equipped and active learning center. Food programs include guest instructors, a dinner club as a dining and learning experience, and Simply in Season and other classes for kids and families. Food educator Lindsay Smith also runs a Lunch ’n’ Learn series and offers classes in basic cooking skills. Nonmembers are welcome to sign up for classes or shop at the co-op. March classes include a March 17 St. Patrick’s Day class, where you’ll learn to make Irish soda bread and corned beef and cabbage egg rolls. nhmagazine.com | March 2018

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Dean Plender built a coop for his chickens at his home in Raymond.

Backyard Coop

The basics of keeping chickens

BY EMILY HEIDT

I

f you live in New Hampshire, chances are you know someone who has chickens wandering around their property.

You might even be lucky enough to receive fresh eggs from time to time.

Some people may see them as a smelly nuisance, but the benefits of keeping your own chickens go beyond the eggs that they provide. Chickens take care of bugs and ticks, till your soil, get rid of weeds, supply you with excellent fertilizer and give you a lesson in self-sustainability.

If you’ve hatched an idea to get chickens of your own (or we just convinced you), but don’t know where to start, Raymond resident and chicken-keeper Dean Plender has some advice for beginners. After moving to his grandparents’ chicken farm at 6 years old, he quickly learned the benefits that come with raising chickens. These days, he has a coop and five chickens of his own. We asked him about a few tips on how to start raising chickens in your own

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backyard. His first suggestion is crucial — check with your town to see if chickens are even allowed in residential areas.

Housing Laying hens should have at least 3 or 4 square feet of space per bird, and at least 10 square feet of an outside run area. You can buy a coop at your local Tractor Supply Company or, better yet from Coops for a Cause located in Center Harbor. Purchases of their custom-built coops help support select nonprofits, including The Water Project, Illuminate Lives and more.

If you possess carpentry skills, you could get creative and build it yourself. Plender built his own 8-by-6-foot coop, and even allowed room for a small food storage space. No matter what, make sure it’s done well. “It’s important for there to be no cracks for drafts, but good ventilation,” he says. “Chickens can get pneumonia from moisture, so high ceilings and windows are crucial — even in our cold winter months.”

Equipment You can use dry straw or hay for bedding, but Plender recommends using fresh sawdust. “I use wood shavings from my shop because it cuts down on cleanup,” he says.

“It’s basically like composting. I will go in every couple of weeks and add a fresh layer, which keeps the smell down, it stays dry and it’s even clean once spring comes around.”

Another bedding tip? Add a rubber membrane on the floor and up the wall a foot to prevent rot under the sawdust.

Chickens don’t like being on the ground and have a natural instinct to roost. Perches allow them to get up high to sleep. You can use a flat roost, like a two-by-four piece of wood, or a ladder sitting at a slant, which is how Plender set up his coop. You will need one foot of space per bird for roosting.

photos by emily heidt

HOW TO

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HOW TO

old milk crates on a non-sunny side of the coop. If you notice that they’re having problems nesting or laying eggs, you can use “dummy” eggs. “I started them out young by training them with wooden eggs in their nesting boxes,” he says. “That way, they know where to go, and if they see that another chicken has laid there, they will be more inclined to as well.”

Make sure that you keep your boxes full of bedding as empty floors result in broken, dirty eggs. Most hens lay in the morning, so try and collect them twice a day. NH

photos by emily heidt

Plender uses fresh sawdust in his coop, which he says stays dry and clean.

Food and Water Chickens need access to water at all times.

Plender recommends using a water heater during the colder months to avoid finding a block of ice come morning.

Chickens also need high-quality poultry feed and a feeder. Plender uses laying pellets that are soy-free and high in calcium, which helps with egg production during the winter. If you decide to free-range or pen-range your flock, you will need to supplement their diet. He uses little feed in the summer, as his chickens get most of their nutrition when they’re out eating bugs and grubs from the ground. A good way to see if your chickens are getting enough supplementation is by checking the quality of your eggs.

If the shells are too thin, the chickens aren’t getting enough calcium. To add calcium, he adds crushed oyster shells to their feed.

Free-ranging (and even penned-ranging) is the best option for healthy eggs, but comes with the risk of predators. If that’s a risk that you are willing to take, you’ll be rewarded with the healthiest eggs, happiest chickens and a reduced food bill. “You have to let them roam free as much as you can and let them do their natural thing,” he says.

“It’s worth it when you are rewarded with a dark orange, slightly runny yolk.”

Laying Eggs Your flock will need nesting boxes for egg laying. They enjoy dark areas and prefer their nest off the ground. Plender uses

Extra Chicken Nuggets Chicken breeds

Plender has Ameraucana and Buff Orpington chickens. He chose them for their docile qualities, good meat, eggs and intelligence. If you get them as chicks, it is recommended that you raise them indoors for a couple of weeks. They will learn from you and start laying at 21 weeks of age. Both breeds average two eggs every three days.

Chicken management tips

If you notice your chickens picking at each other, they might feel overcrowded or have too much lighting in their coop.

Chickens like toys. Add some to the coop by hanging up vegetables, such as cabbage or including a few pine branches.

Check your birds for lice or mites once a month.

Chickens tend to hide diseases or illnesses, so make sure you know your flock well.

Tips for keeping chickens in winter Use deep bedding for warmth.

Supplement lighting on long, dark days.

Chickens don’t like snow, so adding straw or hay outside will make them more inclined to walk around.

No need to lock them inside during the rain or snow; they’ll go inside if they feel the need to.

If you’ve never had truly fresh eggs, you don’t know what you’re missing. nhmagazine.com | March 2018

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OUR FAVORITE EVENTS FOR MARCH 2018

3/20 and 3/24

2018 US Freestyle Championships The nation’s best freestyle skiers are coming to the Granite State to compete for national titles. The moguls US championships are returning to the East Coast for the first time since 2012, and it will feature moguls and dual moguls. Don’t miss out on the opportunity to watch the reigning moguls and dual moguls champions, Morgan Schild, Jaelin Kauf and Hunter Bailey. Events start at 8 a.m. and 9 a.m., Waterville Valley Resort, 1 Ski Area Rd., Waterville Valley. (603) 236-8311; waterville.com

3/24

BodeFest 2018 At this annual festival, visitors can enjoy a day of on- and off-slope activities with one of New Hampshire’s biggest sporting names.

Festivities include a fun race, kids’ ski with Bode Miller, silent and live auctions and an autograph session with the man of the hour. Best of all, it’s for a good cause — proceeds benefit Miller’s Turtle Ridge Foundation for adaptive and youth sports. Cannon Mountain Ski Area, 260 Tramway Dr., Franconia. (603) 823-8800; cannonmt.com

Benefits 3/16-3/17 2018 Cynthia’s Challenge 24-Hour Ski-A-Thon Few events in New Hampshire combine high-wattage fun with high-impact giving like the annual Cynthia’s Challenge. The event packs in activities, with skiing and snowboarding throughout, fireworks, three meals, a raffle and the Mountain Dew Vertical Challenge race in the middle.

But the best part of the day is knowing exactly whose life will be changed by your donations. Challenge organizers choose one New Hampshire family per year as the beneficiary of the fundraiser, and this year proceeds will be going to the Villeneuve family, who are in need of a wheelchair accessible van for Jacques, their 9-year-old boy living with diplegic spastic cerebral palsy. $99. 4 p.m. to 4 p.m., King Pine Ski Area, 1251 Eaton Rd., Madison.

(603) 367-8896; cynthiaschallenge.org

Sports & Recreation 3/3, 3/19, 3/17

Winter Wild This all-comers uphilling series has been going strong all winter, but if you haven’t made it to the races yet, this month gives you three last chances. Competitors from kids to seniors compete to climb up the mountain on snowshoes, sneakers, skis or other gear, and get back down by the power of whatever carried them up. Saturday morning races at Gunstock, Waterville Valley and Cannon Mountain conclude the season. $10-$25. Times and locations vary. winterwild.com

3/4

Hampton Half & 5K The 11th Annual Hampton Half Marathon is back, and this year they have a new 5K option available. Don’t forget to stop by the after-party at Ashworth By The Sea for beer, hot soup, Stonyfield Yogurt and Lindt chocolate. $29. 10 a.m. to 2:30 p.m., Ashworth By The Sea, 295 Ocean Blvd., Hampton. hamptonhalf.com

3/12

Last Call Celebrate (or mourn) the end of the snow sports season at this aptly named event.

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Now in its 18th year, Last Call is the largest snowboarding event on the East Coast and attracts top boarders from around the globe. Spectators are welcome and can keep their eyes peeled for boarding-world celebs such as Pat Moore and Chas Guldemond. Loon Mountain, 60 Loon Mountain Rd., Lincoln. (603) 745-8111; loonmtn.com

3/17

Pond Skim at Pats Peak Ski Area Dust off that old ’80s outfit, throw on a pair of skis or a snowboard and ski or ride across a man-made pond. Join the fun as a spectator or participant as Pats Peak starts to celebrate the closing of the winter sport season. There will be prizes for best costume, best splash, best skim and costumes are indeed required. 1 p.m., Pats Peak, 686 Flanders Rd., Henniker. (603) 428-3245; patspeak.com

3/18

Cardboard Box Derby at Loon Mountain If you have little ones who are going stir crazy at home, this one is for you. Kids will be able to combine their love of snow and their creative side at this rite of spring. Watch as kids glide down the mountainside in the cardboard boxes that they have transformed into moose, pirate ships or

3/23

The CFS Sleepout 2018 Participants in this fundraiser for Child and Family Services sleep outside in Manchester’s Stanton Plaza for a night to increase awareness of youth homelessness. The event has raised more than $300,000 for Child and Family Services in its first three years. And if you’re not up for a night under the stars, then you can always donate to a SleepOut team. crowdrise. com/sleepout2018

3/24

On Tap for CASA Lazy do-gooders, this one’s for you. At this fundraiser for CASA of New Hampshire, participants are tasked with keeping their teams’ barstools occupied at all times — or, in other words, doing exactly what they’d normally do on a Saturday afternoon. Spots might be filled at this point, but if you’d like to get involved, you can still donate or stop by to enjoy the games and libations offered throughout the 12-hour event. 12 p.m. to 12 a.m., New England’s Tap House Grille, 1292 Hooksett Rd., Hooksett. casanh. org/ontap New Hampshire Magazine is both a proud sponsor of and a participant in this event.

3/25

CHaD Battle of the Badges Hockey Championship Some of New Hampshire’s finest men in uniform trade their badges for shin guards in this annual children’s hospital benefit. Pick a team to root for — police or firefighters — and watch the competitors tear up the ice for a good cause. Feeling especially generous? Event organizers are in need of volunteers for the day also. $10. 4 p.m., SNHU Hockey Arena, 555 Elm St., Manchester. chadhockey.org

Miscellaneous 3/1-5/3

NHTP’s Elephant-in-the-Room Series: Mental Illness Mental illness can be a tough topic to discuss, but not at this venue. “Snap!” — written and performed by Regi Carpenter — is the true story of

photo by aly moore

Calendar

even helicopters. Each vehicle must have one or more pilots and ski poles are allowed for steering.

Put those boxes that you have lying around your house to good use, and see what fun vehicles you and your peanuts can come up with. 11:30 a.m., Loon Mountain, 60 Loon Mountain Rd., Lincoln.

(603) 745-8111; loonmtn.com

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courtesy photo

3/2-3/4

51st Annual New Hampshire State Home Show All things home are represented at this NH Home Builders Association institution. During the threeday expo, visitors can attend seminars on topics such as remodeling and energy efficiency, browse a show floor full of displays from home pros and, perhaps most excitingly, stop by the Tiny Home Village, a collection of on-trend Lilliputian living spaces built by local high school students and their NHHBA mentors. $6-$9. Fri 1 to 8 p.m., Sat 10 a.m. to 6 p.m., Sun 10 a.m. to 4 p.m., Radisson Hotel Manchester Downtown, 700 Elm St., Manchester. (603) 226-6538; nhstatehomeshow.net

3/10

Genealogy Workshop: Immigration and Naturalization – Tracing Your Immigrant Ancestors Join the New Hampshire Historical Society’s own Rhonda McClure as she goes through three centuries (1620-1920) of immigration and naturalization in the United States. She will help you understand the context of when your ancestors arrived to the country, and the possible trail of paper that they left behind. The related records that are discussed can also be used in family history research. $35-$50. 1 to 4 p.m., New Hampshire Historical Society, 30 Park St., Concord.

(603) 856-0621; nhhistory.org

3/16–3/18

Great Northeast Boat Show Believe it or not, the time of the year to get out on the lake is almost here. Prepare yourself by hitting this showcase and browsing the latest from 25 different boat dealers. The expo has everything from pontoons and jet skis to kayaks and inflatables. $10. Fri 12 to 8 p.m., Sat 10 a.m. to 8 p.m., Sun 10 a.m. to 4 p.m., NH Sportsplex, 68 Technology Dr., Bedford. greatnortheastboatshow.com

3/20

Brewing New Hampshire: An Informal History of Beer in the Granite State from Colonial Times to the Present Attention beer connoisseurs, this one’s for you. Glenn Knoblock will be exploring the history of New Hampshire’s beer and ale brewing industry from the Colonial days to today’s modern breweries and brew pubs around the state. Rare and unusual photos and advertisements document this changing industry, including the Frank Jones in Portsmouth. Knoblock will also discuss more lesser-known brewers and breweries that operated in the state, including the only brewery that was owned and operated by a woman before the modern era. 7 p.m., Gordon Nash Library, 69 Main St., New Hampton. (603) 744-9798; nhhumanities.org

3/23-3/25

46th Annual NH Camping & RV Show New Hampshire’s largest camping and RV show is back with the latest RVs, trailers, tents and camping equipment that will leave you itching for summer. Talk with over 50 campground owners and managers from New Hampshire and neighboring states about making your reservations for future stays. Make sure you check out the delicious food that will be available, and don’t forget to listen for the daily door prize. Winners will win a free

camping adventure from one of the participating vendors. $12. Fri 1 to 8 p.m., Sat 10 a.m. to 8 p.m., Sun 10 a.m. to 5 p.m., NH Sportsplex, 68 Technology Dr., Bedford. ucampnh.com/camping-rv-show

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a 16-year-old girl’s descent into mental illness and her journey back to reality and freedom. “Snap!” uses music, gesture and humor to make audiences feel as if they are a part in the experience as well as facilitate a deeper discussion and understanding of mental health. Don’t miss out on this play that has been described as “heartfelt, courageous and altogether inspiring.” Free. 7 p.m., New Hampshire Theatre Project, 959 Islington St., Portsmouth.

(603) 431-6644; nhtheatreproject.org

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CALENDAR

3/30–5/27

Sin-ying Ho: Past Forward Sin-ying Ho has expanded the form and imagery that potters have been perfecting for decades. She makes her contemporary ceramics from multiple parts and glazes each of her pieces differently. As reflected in her technique and attention to detail, this world will be a beautiful, messy blend of new and old, here and there and faith and despair.

Wed to Sat 11 a.m. to 7 p.m., Sun 1 to 5 p.m., Hood Museum of Art, 53 Main St., Hanover.

(603) 646-2900; hoodmuseum.dartmouth.edu

Performing Arts 3/1-3/4

“The Hunchback of Notre Dame” The bells of Notre Dame and your favorite Disney characters are leaving 15th-century Paris and are coming to the Granite State. Based on the Victor Hugo novel and featuring songs from the Disney classic, as well as new music from Menken and Schwartz, “The Hunchback of Notre Dame” is a mesmerizing show that is captivating for audiences of all ages. $20-$38. Times and dates vary, Seacoast Repertory Theatre, 125 Bow St., Portsmouth.

(603) 433-4472; seacoastrep.org

3/1-3/18

“Grease” Don’t miss your favorite Pink Ladies and Greasers in this classic show. The 1950s high school dream will rock the state in this musical that is both a homage to the ’50s and a satire about high schoolers’ desire to be rebellious. The hit songs like “Greased Lightnin’” and “We Go Together” are reasons why the show is among the world’s most popular musicals. Prices and times vary, The Palace Theatre, 80 Hanover St., Manchester. (603) 668-5588; palacetheatre.org

3/2

15th Annual March Mandolin Festival David Surette hosts a night where you can expect to dance along to old-time and bluegrass, Celtic, Italian classical, jazz, folk and acoustic rock music.

This year’s lineup will feature Carlo Aonzo, Tim Connell and Steve Roy, as well as Susie Burke and David Surette.$10-$12. 7 p.m., The Stone Church, 5 Granite St., Newmarket. (603) 659-7700; stonechurchrocks.com

3/3

Memories of Patsy – The Patsy Cline Tribute Show The tribute concert takes you back in time to when the country singer graced America’s stages with her powerful vocals and lyrics. Listen to classics such as “Crazy,” “Walkin’ After Midnight,” “I Fall to Pieces” and many more. See for yourself why this show has received rave reviews nationwide. $29.50-$39.50. 7 p.m., The Colonial Theatre, 95 Main St., Keene.

(603) 352-2033; thecolonial.org

3/6

Andrew Bird Veteran indie-folk music lovers and indie-folk newbies alike are welcome at this performance. Bird is a multi-instrumentalist who gives equal attention to his violin and guitar onstage. He is also known for whistling full solos with perfect clarity. He has collaborated with artists such as St. Vincent, Fiona Apple and Blake Mills, and has even been called a “one-man orchestra of the imagination” by TED. $36-$59. 7:30 p.m., The Music Hall, 28 Chestnut St., Portsmouth. (603) 436-2400; themusichall.org

3/15-3/25 10th Annual New Hampshire Jewish Film Festival This statewide showcase features films from romances to documentaries with ties to the Jewish faith. With screenings in six different towns, the fest is bound to have something to enjoy at a theater near you, but if you are looking for the best of the best, opt for “Sammy Davis Jr.: I Gotta Be Me.” The film is the first major film documentary to examine Davis’ talent and his quest to find his identity during the tumultuous times of 20th-century America. Don’t miss out on noteworthy films like this and many others during this educational and thought-provoking festival. Times, prices and locations vary. nhjewishfilmfestival.org

3/14–3/15

Banff Mountain Film Festival 2018 This film festival will take you on a tour of some of the world’s most breathtaking mountain environments. Witness heart-pounding adventure and glimpses into rare cultures and people. The festival is a program of The Banff Center, one of the largest and most prestigious mountain festivals in the world. With stops planned in 35 countries across the globe, this is the only Seacoast stop on the tour and you won’t want to miss it. $24.50. 7 p.m., The Music Hall, 28 Chestnut St., Portsmouth. (603) 436-2400; themusichall.org

3/15

Erth’s Dinosaur Zoo Live If you think puppet shows are just for kids, then this performance has some pre-historic lessons for you. This performance guides your family on a tour through Australia where you’ll meet and interact with realistic dinosaur puppets. The eye-popping collection of creatures is brought to life by a team of skilled puppeteers and performers. This fun, unique and educational live show will be sure to bring out the kid in all of us. $25-$55. 6:30 p.m., The Colonial Theatre, 95 Main St., Keene. (603) 352-2033; thecolonial.org nhmagazine.com | March 2018

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Maple

3/3–3/18

Maple Express If you are one of those drownyour-breakfast-in-syrup kind of people, then March is the month for you. Charmingfare Farm is celebrating Maple Month with events such as maple tree tapping, taste testing, an authentic sugar shack tour, a horse-drawn sleigh ride and a Maple Express Dinner among other entertainment on Saturday evenings. Saturdays and Sundays, Charmingfare Farm, 774 High St., Candia. (603) 483-5623; visitthefarm.com

3/4

3/16–4/21 Astrophotography Art in Science Exhibition

Astrophotography is both one of the oldest and newest forms of art. It is a specialized form of photography for taking pictures of astronomical objects and large areas of the night sky. Don’t miss out on this opportunity to go through a photographic journey into outer space as you explore the moon, solar system and what lies beyond like clusters, nebulae and maybe even a galaxy far, far away. 10 a.m. to 6 p.m., Roger Williams Gallery, 777 Amherst St., Manchester. nhia.edu

3/16

Five for Fighting With a catalog including mega-hits like “Superman (It’s Not Easy)” and “100 Years,” you definitely know Five for Fighting. In his career, singer/songwriter John Ondrasik has sold over 2.5 million albums and his music has been featured in 350 films, TV shows and advertisements. His songs have been known to bring even the toughest of personalities to their knees — tissues might be recommended. Prices vary. 8 p.m., New Tupelo Music Hall, 10 A St., Derry.

(603) 437-5100; tupelomusichall.com

3/16–3/18

“Shrek – The Musical Jr.” Everyone’s favorite ogre is back, and this time he is taking over the stage with Donkey and Princess Fiona.

Shrek leads a cast of fairytale misfits on an epic adventure to both rescue a princess and find acceptance in this Broadway musical. $10-$15.

Shows at 2 and 7 p.m., The Derry Opera House, 29 West Broadway, Derry. (603) 669-7469; majestictheatre.net

3/30–3/31

Bob Marley The New England comedian has been on Leno, Letterman and Conan, and now he is returning to the Granite State. Marley, a

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Maine native, uses observational and biographical material for his high-energy routines. He has been named one of Variety’s “10 Comics to Watch,” so don’t miss out. $32.50. Times vary, The Palace Theatre, 80 Hanover St., Manchester.

(603) 668-5588; palacetheatre.org

Food & Drink 3/1–3/5

9th Annual Portsmouth Beer Week Even though this 10-day celebration started at the end of February, it isn’t too late to join in on the fun. This event is all about, above all else, a shared love of beer. Local breweries including Redhook and Four Pines will be joining forces with regional breweries and local establishments to bring unique offerings to their draft lineup.

There is something going on every day like Kegs and Eggs at the Friendly Toast or Ri Ra ’80s Ski Party at Ri Ra Irish Pub. Finish the week by participating in their Beer Week Hangover Cure Tour at the WHYM Craft Beer Café. Prices, times and locations vary. portsmouthbeerweek.com

3/25

30th Annual Gourmet Festival & Auction Meet local Nashua chefs, sample delicious food

Maple Madness Dinner Who says maple syrup is reserved for breakfast food items? This one-night, all-ages dinner includes hors d’oeuvres, live fiddle music, appetizers, an entrée and dessert. Enjoy fritters with maple syrup, maple walnut chicken or bread pudding topped with maple syrup. There will also be a silent auction to benefit the Monadnock Travel Council. Call to reserve a table, and eat up! $13.50-$25.95. 5 p.m., The Inn at East Hill Farm, 460 Monadnock St., Troy. (800) 242-6495; east-hill-farm.com

3/17–3/31

New Hampshire Maple Experience Have you ever wondered how that sweet and sugary liquid got into that maple-leaf shaped bottle before you poured it all over your stack of pancakes? The Rocks Estate in Bethlehem is willing to share the secret. Throughout March, guided tours will be offered to share the sugaring operation and other mouthwatering activities. To sweeten the deal, there will even be local chefs hosting live cooking-with-maple demonstrations each day at noon.

Experience the full NH maple process and learn some history about mapling too. Times and dates vary, The Rocks Estate, 4 Christmas Ln., Bethlehem.

(603) 444-6228; nhmapleexperience.com

3/25

Maple Sugar Day It isn’t just sugarhouses that are getting in on the Maple Month fun. The Mt. Kearsarge Indian Museum devotes their grounds to the sweet stuff for this annual event, where visitors are able to learn about the process of maple sugaring and have a hand in making some themselves. You will even have the opportunity to sample the rare treat of “sugar on snow.” 10 a.m. to 4 p.m., Mt. Kearsarge Indian Museum, 18 Highlawn Rd., Warner. (603) 456-2600; indianmuseum.org

Find additional events at nhmagazine.com/ calendar. Submit events eight weeks in advance to Emily Heidt at eheidt@nhmagazine.com or enter your own at nhmagazine. com/calendar. Not all events are guaranteed to be published either online or in the print calendar. Event submissions will be reviewed and, if deemed appropriate, approved by a New Hampshire Magazine editor.

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items and enjoy a refreshing glass of wine all while bidding on trips and concerts? Sign us up! Feast on gourmet food from more than 20 of the best chefs in the Greater Nashua area, and partake in an entertaining silent and live auction. Bid on spa treatments, tailgate parties and much more. All proceeds will benefit families in the Nashua community that are at risk of homelessness. Eat, drink and shop for a purpose. $85. 4 to 8 p.m., Nashua Country Club, 25 Fairway St., Nashua. (603) 886-2866; frontdooragency.org/events/gourmet-festival

elusive horsehead nebula in orion.” photo by ed ting

CALENDAR

Saint Patrick s Comedy Gala FOR TICKETS GO TO:

Sat, March 10th 8pm Lebanon Opera House lebanonoperahouse.org Sat, March 17th 8pm Portsmouth Music Hall themusichall.org

Three Boston Irish Comedians Headliners:

Jim McCue, Joey Carroll & Kendra Cunningham

March 24 & 25,

2018

Whittemore Center Arena, UNH, Durham, NH

SATURDAY 10-5

SUNDAY 10-4

Adults $8 l Seniors (65+) $6 l Youths 6-16 yrs. $5 l Under 6 Free

• Over 200 Exhibitors- Discover the latest products and services for your home • Seminars and Clinics- Get expert advice and helpful tips on a variety of home improvement topics • Meet the Chefs Cooking Series- Taste the culinary creations from the best Seacoast area chefs • Garden Marketplace- Flowers, seeds, herbs and everything to make your garden flourish!

• Artisan Marketplace- Shop unique products from local artisans

NewEnglandExpos.com nhmagazine.com | March 2018

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DINE OUT

Good Eats OUR GUIDE TO FINE DINING

Take Pride in N.H. Visit www.nhmade.com for a list of the state’s finest specialty foods

photo by susan laughlin

Award-Winning Smoked BBQ, Pizza & Catering

&

PI

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01 AM

G PA L S P U

“A must-stop in the White Mountains.”

– Chronicle 2345 White Mountain Hwy West Ossipee, NH yankeesmokehouse.com 603-539-7427 92

nhmagazine.com | March 2018

Pancakes with all the fixings, including local bacon at Polly's Pancake Parlor in Sugar Hill

Pancake Season

Pancakes are the thing for March. What’s better than enjoying a hotcake drizzled and dripping with real New Hampshire maple syrup at a local pancake house with its own maple syrup facility? At the top of the list is the scenic Polly’s Pancake Parlor in Sugar Hill, which makes pancakes from freshly milled flour and their own maple syrup.

Other pancake houses with their own maple syrup evaporators include the Intervale Farm Pancake House in Henniker, Heritage Farm Pancake House in Sanbornton (see more about Heritage Farm on page 28), Stuart & John’s Sugar House Restaurant in Walpole (seasonal) and Parker’s Maple Barn in Mason (seasonal). On weekends only, find rustic local charm at Benton’s Sugar Shack in Thornton.

Just want to bring some maple syrup home for your own breakfasts? To find a sugarhouse near you, visit nhmapleproducers.com. NH

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DINE OUT Our restaurant listings include Best of NH winners and advertisers along with others compiled by the New Hampshire Magazine editorial department. Listings are subject to change from month to month based on space availability. Expanded and highlighted listings denote advertisers. For additional and more detailed listings, visit nhmagazine.com.

H Best of NH

$ Entrées cost less than $12 2017 Editor’s Picks B Breakfast H Best of NH L Lunch 2017 Reader’s Poll D Dinner $$$$ Entrées cost b Brunch more than $25 $$$ Entrées cost between ( Reservations recom-

The Crown Tavern

TAVERN 99 Hanover Street, Manchester; (603) 218-3132; thecrownonhanover. com; $–$$$ D

Cucina Toscana

ITALIAN 427 Amherst St., Nashua; (603) 821-7356; cucinatoscananashua.com; $ L D (

MEDITERRANEAN 1069 Elm St., Manchester; (603) 666-3723; republiccafe.com; $–$$$ L D

mended

New – Open for one year or less

Giorgio’s Ristorante

PIZZERIA 24 Calef Hwy., Brickyard Sq., Epping; (603) 734-2809; 50 Dow St., Manchester; (603) 641-0900; 900degrees.com; $–$$$ L D

Angelina’s Ristorante Italiano

ITALIAN 11 Depot St., Concord; (603) 228-3313; angelinasrestaurant.com; $–$$$ L D

Bar One

GASTROPUB 40 Nashua St., Milford; (603) 249-5327; Facebook; $–$$ L D

Barley House H

TAVERN/AMERICAN 132 North Main St., Concord; (603) 228-6363; 43 Lafayette Rd., N. Hampton; (603) 3799161; thebarleyhouse.com; $–$$ L D

Bavaria German Restaurant

GERMAN 1461 Hooksett Rd., Hooksett; (603) 836-5280; bavaria-nh.com; $–$$ L D

Bedford Village Inn H

AMERICAN 2 Olde Bedford Way, Bedford; (603) 472-2001; bedfordvillageinn.com; $$–$$$$ B L D

The Birch on Elm H

NEW AMERICAN/TAPAS 931 Elm St., Manchester; (603) 782-5365; Facebook; $–$$ L D

Buckley’s Great Steaks

STEAKHOUSE 438 Daniel Webster Hwy., Merrimack; (603) 424-0995; buckleysgreatsteaks.com; $–$$$$ D (

Cabonnay H

WINE BAR/NEW AMERICAN 55 Bridge St., Manchester; (844) 9463473; cabonnay.com; $$$-$$$$ D

Campo Enoteca

ITALIAN 969 Elm St., Manchester; (603) 625-0256; campoenoteca.com; $–$$$ L D

Colosseum Restaurant

ITALIAN 264 North Broadway, Salem; (603) 898-1190; thecolosseumrestaurant.com; $–$$ L D (

The Copper Door

Pigtale

Gale Motor Co. Eatery H

$$ Entrées cost between

900 Degrees H

PIZZA/ITALIAN 220 East Main St., Hampstead; (603) 378-0092; 241 Union Sq., Milford; (603) 672-2270; pastaloft.com; $–$$ L D PIZZERIA 449 Amherst St., Nashua; (603) 864-8740; (603) 864-8740; pigtalepizza.com; $-$$ L D

AMERICAN/FARM-TO-TABLE 50 Commercial St., Manchester; (603) 836-1925; foundrynh.com; $$-$$$ D b

$18 and $25

MERRIMACK VALLEY

The Pasta Loft H

The Foundry H

SMALL PLATES 36 Lowell St., Manchester; (603) 232-7059; galemotoreatery.com; $–$$$ D (

$12 and $18

524-9373; magicfoodsrestaurantgroup.com; $$–$$$ L D

MEDITERRANEAN 707 Milford Rd., Merrimack; (603) 883-7333; 524 Nashua St., Milford; (603) 673-3939; 270 Granite St., Manchester; (603) 2323323; giorgios.com; $$–$$$ L D (

Granite Restaurant & Bar

NEW AMERICAN 96 Pleasant St., Concord; (603) 227-9000; graniterestaurant.com; $$–$$$$ B L D b (

Grazing Room

Republic H

Revival Kitchen & Bar

AMERICAN 11 Depot St., Concord; (603) 715-5723; revivalkitchennh. com; $$–$$$ D (

Riverside BBQ

BBQ 53 Main St., Nashua; (603) 2045110; riversidebarbeque.com $–$$ L D

Stella Blu

TAPAS 70 East Pearl St., Nashua; (603) 578-5557; stellablu-nh.com; $$–$$$ D

Surf Restaurant H

AMERICAN 33 The Oaks St., Henniker; (603) 428-3281; colbyhillinn.com; $$–$$$$ D (

SEAFOOD 207 Main St., Nashua; (603) 595-9293; 99 Bow St., Portsmouth; (603) 334-9855; surfseafood.com; $$–$$$$ D b

Grill 603

Taj India H

AMERICAN 168 Elm St., Milford; (603) 213-6764; grill603.com; $–$$$ L D b

Gyro Spot

GREEK 1037 Elm St., Manchester; (603) 218-3869; 421 Central Ave., Dover; (603) 343-4553; thegyrospot. com; $ L D New Dover location

INDIAN 967 Elm St., Manchester; (603) 606-2677; 47 E. Pearl St., Nashua; (603) 864-8586; tajindia.co; $–$$ L D New location in Nashua

Tuscan Kitchen H

Hanover St. Chophouse H

ITALIAN 67 Main St., Salem; (603) 952-4875; 581 Lafayette Rd., Portsmouth; (603) 570-3600; tuscan-kitchen.com; $$–$$$ L D

The Little Crêperie

SEACOAST

STEAKHOUSE 149 Hanover Street, Manchester; (603) 644-2467; hanoverstreetchophouse.com; L D ( CAFÉ 138 North Main St., Concord; (603) 856-7807; $ B L b

Lui Lui H

ITALIAN 259 Daniel Webster Hwy., Nashua; (603) 888-2588; 8 Glen Rd., West Lebanon; (603) 298-7070; luilui. com; $-$$ L D

Mangia

ITALIAN 33 Elm St., Manchester; (603) 647-0788; gomangia.com; $–$$ D (

Mangia Sano

ITALIAN 321 Nashua St., Milford; (603) 554-8534; Facebook; $–$$$ D

900 Degrees H

PIZZERIA 24 Calef Hwy., Brickyard Sq., Epping; (603) 734-2809; 50 Dow St., Manchester; (603) 6410900; 900degrees.com; $–$$$ L D

7th Settlement

BREW PUB 47 Washington St., Dover; (603) 373-1001; 7thsettlement. com; $–$$ L D

Bali Sate House

INDONESIAN 448 High St., Somersworth; Phone number (603) 7403000; Facebook; $–$$ L D

Barley House H

Bridge Street Bistrot

INTERNATIONAL 64 Bridge St., Portsmouth; (603) 430-9301; bridgestreetbistrot.com; $$–$$$ L D b (

Bubby’s NY Style Delicatessen H

NY DELI 241 Hanover St., Portsmouth; (603) 373-8981; bubbysdeli. com; $ B L D

CAVA

TAPAS 10 Commercial Alley, Portsmouth; (603) 319-1575; cavatapasandwinebar.com; $–$$$ L D

Chapel+Main

NEW AMERICAN 83 Main St., Dover; (603) 842-5170; chapelandmain. com; $$–$$$ D (

Community Oven

PIZZERIA 845 Lafayette Rd., Hampton; (603) 929-0102; thecommunityoven.com; $–$$$ L D

CR’s the Restaurant

AMERICAN 287 Exeter Rd., Hampton; (603) 929-7972; crstherestaurant. com; $$-$$$ L D (

Cure

NEW AMERICAN 189 State St., Portsmouth; (603) 427-8258; curerestaurantportsmouth.com; $$-$$$ L D (

Durbar Square Restaurant

NEPALESE/HIMALAYAN 10 Market St., Portsmouth; (603) 294-0107; durbarsquarerestaurant.com $-$$ L D (

Eastern Burger Company H

BURGERS 157 Portsmouth Ave., Stratham; (603) 580-2096; easternburgercompany.com; $–$$ L D

Ember Wood Fired Grill

AMERICAN 1 Orchard St., Dover; (603) 343-1830; emberwfg.com; $$$$$ D b (

Epoch

NEW AMERICAN 2 Pine St., Exeter; (603) 772-5901; theexeterinn.com; $$$–$$$$ B L D b (

Franklin Oyster House

SEAFOOD 148 Fleet St., Portsmouth; (603) 373-8500; franklinoysterhouse. com; $-$$$ D

The Galley Hatch

AMERICAN 325 Lafayette Rd., Hampton; (603) 926-6152; galleyhatch. com; $-$$ B L D

Green Elephant H

VEGETARIAN 35 Portwalk Place, Portsmouth; (603) 427-8344; greenelephantnh.com; $–$$ L D

Gyro Spot

MEDITERRANEAN 866 Elm St., Manchester; (603) 232-4066; matbahcuisine.com; $-$$ D

TAVERN/AMERICAN 132 North Main St., Concord; (603) 228-6363; 43 Lafayette Rd., N. Hampton; (603) 379-9161; thebarleyhouse.com; $–$$ L D New location in N. Hampton

GREEK 1037 Elm St., Manchester; (603) 218-3869; 421 Central Ave., Dover; (603) 343-4553; thegyrospot. com; $ L D New Dover location

Mint Bistro

Black Trumpet Bistro

Hemingway's

Matbah Mediterranean Cuisine

NEW AMERICAN/JAPANESE 1105 Elm St., Manchester; (603) 625-6468; mintbistronh.com; $$-$$$ L D (

INTERNATIONAL 29 Ceres St., Portsmouth; (603) 431-0887; blacktrumpetbistro.com; $$–$$$$ D (

AMERICAN 69 Water St., Exeter; (603) 583-5034; hemingwaysnh. com; $-$$$ D

MT’s Local Kitchen & Wine Bar

Block 6

Hop + grind

NEW AMERICAN 11 Leavy Dr., Bedford; (603) 488-2677; 41 S. Broadway, Salem; (603) 458-2033; $$-$$$ L D New Salem location

AMERICAN 212 Main St., Nashua; (603) 595-9334; mtslocal.com; $–$$$ L D

NEW AMERICAN 319 Vaughan St., Portsmouth; (603) 294-9060; 3sarts. org; $$–$$$ D Located at 3S Artspace

BURGERS 17 Madbury Rd., Durham; (603) 244-2431; hopandgrind.com; $–$$ L D

Cotton H

O Steaks & Seafood H

Braise

Jonny Boston’s International H

AMERICAN 75 Arms St., Manchester; (603) 622-5488; cottonfood.com; $$–$$$$ L D (

STEAKHOUSE/SEAFOOD 11 South Main St., Concord; (603) 856-7925; 62 Doris Ray Court, Lakeport; (603)

NEW AMERICAN 142 Congress St., Portsmouth; (603) 373-6464; $$–$$$ LD(

INTERNATIONAL 170 Main St., Newmarket; (603) 292-6682; ilovejbi.com; $-$$ B L D

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603 LIVING Jumpin’ Jay’s Fish Café

SEAFOOD 150 Congress St., Portsmouth; (603) 766-3474; jumpinjays. com; $$$–$$$$ D (

Laney & Lu Café H

DINE OUT

Tuscan Kitchen H

The New Woodshed

ITALIAN 67 Main St., Salem; (603) 952-4875; 581 Lafayette Rd., Portsmouth; (603) 570-3600; tuscan-kitchen.com; $$–$$$ L D b

AMERICAN 128 Lee Rd., Moultonborough; (603) 476-2700; newwoodshed.com; $–$$$ D

Tinos Greek Kitchen

O Bistro at the Inn on Main

VEGETARIAN & VEGAN 26 Water St., Exeter; (603) 580-4952; laneyandlu. com; $–$$ B L D

GREEK 325 Lafayette Rd., Hampton; (603) 926-6152; tinosgreek.com; $–$$ D b

AMERICAN 200 North Main St., Wolfeboro; (603) 515-1003; innnewhampshire.com/our-bistro; $$–$$$ D

Lobster Q

Urban Farmhouse Eatery

O Steaks & Seafood H

SEAFOOD/BBQ 416 Emerson Ave., Hampstead; (603) 329-4094; lobsterq.com; $–$$$ L D (

BREAKFAST/LUNCH 184 Lafayette Rd., North Hampton; (603) 3799965; Facebook; $–$$ B L

Mombo

Vida Cantina H

NEW AMERICAN 66 Marcy St., Portsmouth; (603) 433-2340; momborestaurant.com; $$–$$$ D (

MEXICAN 2456 Lafayette Rd., Portsmouth; (603) 501-0648; vidacantinanh.com; $–$$ L D

Moxy

The Wellington Room

TAPAS 106 Penhallow St., Portsmouth; (603) 319-8178; moxyrestaurant.com; $$–$$$ D (

Nibblesworth Wood Fire Grill

NEW AMERICAN 409 The Hill, Portsmouth; (603)427-8022; nibblesworth.com; $$–$$$ L D

Otis H

AMERICAN 4 Front St., Exeter; (603) 580-1705; otisrestaurant.com; $$–$$$ D

The Railpenny Tavern

TAVERN 8 Exeter St., Epping; (603) 734-2609; railpennytavern.com; $-$$$ L D b

Revolution Taproom & Grill

GASTRO PUB 61 North Main St., Rochester; (603) 244-3022; revolutiontaproomandgrill.com — Enjoy bar snacks like truffle fries, tapas dishes and upscale comfort food for entrées.

Impressive beer list too. $-$$ L D

Rick’s Food & Spirits

AMERICAN 143 Main St., Kingston; (603) 347-5287; rickskingston.com; $–$$ L D

Ristorante Massimo

ITALIAN 59 Penhallow St., Portsmouth; (603) 436-4000; ristorantemassimo.com; $$-$$$ D (

Row 34

SEAFOOD 5 Portwalk Place, Portsmouth; (603) 319-5011; row34nh. com; $-$$$ L D b (

Rudi’s

NEW AMERICAN/WINE BAR 20 High St., Portsmouth; (603) 430-7834; rudisportsmouth.com; $$-$$$$ L D b (

Shio H

NEW AMERICAN 67 Bow St., Portsmouth; (603) 431-2989; thewellingtonroom.com; $$$–$$$$ D (

LAKES

Bayside Grill and Tavern

AMERICAN 51 Mill St., Wolfeboro; (603) 894-4361; baysidegrillandtavern.com; $–$$ L D

Burnt Timber Tavern

BREWPUB/TAVERN 96 Lehner St., Wolfeboro; (603) 630-4186; burnttimbertavern.com; $–$$ L (Sat only) D

Canoe

AMERICAN 216 South River Rd., Bedford; (603) 935-8070; 232 Whittier Hwy., Center Harbor; (603) 253-4762; magicfoodsrestaurantgroup.com;$–$$$ D (

Corner House Inn Restaurant

AMERICAN 22 Main St., Center Sandwich; (603) 284-6219; cornerhouseinn.com $$ L D b (

Crystal Quail

Hobbs Tavern & Brewing Co.

BREWPUB 2415 White Mountain Hwy., W. Ossipee; (603) 539-2000; hobbstavern.com; $–$$ L D

Kathleen’s Cottage

IRISH 90 Lake St., Bristol; (603) 7446336; kathleenscottagenh.com; $–$$ L D

Sonny’s Tavern

Lavinia’s

NEW AMERICAN 328 Central Ave., Dover; (603) 343-4332; sonnystaverndover.com; $–$$ D b

AMERICAN 18 Main St., Center Harbor; (603) 253-8617; laviniasdining. com; $–$$$ D (

Street

Lemongrass

INTERNATIONAL 801 Islington St., Portsmouth; (603) 436-0860; Streetfood360.com; $ L D b

ASIAN 64 Whittier Hwy., Moultonborough; (603) 253-8100; lemongrassnh.net; $–$$ L D

STREET'za

Local Eatery H

PIZZA 801 Islington St., Portsmouth; (603) 431-7500; streetza360.com; $–$$ L D

FARM-TO-TABLE 21 Veterans Sq., Laconia; (603) 527-8007; laconialocaleatery.com; $–$$ D (

Surf Seafood H

Mise en Place

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The Sky Bridge Café H

TAPAS/PIZZA 2075 Parade Rd., Laconia; (603) 528-3057; tavern27. com; $–$$ L D (

Water Street Café

ITALIAN/AMERICAN 96 Lehner St., Wolfeboro; (603) 569-5788; miseenplacenh.com; $$-$$$$ L D (

Restaurant at Burdick’s

INTERNATIONAL 10 Main St., Wilton; (603) 654-2457; skybridgecafe.com; $-$$ L D

The Stage H

AMERICAN 141 Water St., Laconia; (603) 524-4144; waterstreetcafenh. com; $$ B L D

AMERICAN 30 Central Sq., Keene; (603) 357-8389; thestagerestaurant. com; $-$$ L D

Wolfe’s Tavern

Waterhouse

NEW ENGLAND TAVERN 90 N. Main St., Wolfeboro; (603) 569-3016; wolfestavern.com; $$–$$$ B L D b (

AMERICAN 18 Water St., Peterborough; (603) 924-4001; waterhousenh.com; $-$$$ L D b (

MONADNOCK

DARTMOUTH/ LAKE SUNAPEE

Bantam Grill

ITALIAN 1 Jaffrey Rd., Peterborough; (603) 924-6633; bantam-peterborough.com; $$–$$$ D (

Bellows Walpole Inn Pub

INTERNATIONAL/AMERICAN 297 Main St., Walpole; (603) 756-3320; bellowswalpoleinn.com; $$ L D (

Cooper’s Hill Public House

IRISH PUB 6 School St., Peterborough; (603) 371-9036; coopershillpublichouse.com; $$ D

Del Rossi’s Trattoria

Elm City Brewing

JAPANESE 2454 Lafayette Rd., Portsmouth; (603) 319-1638; shiorestaurant.com; $-$$ L D

SEAFOOD 99 Bow St., Portsmouth; (603) 334-9855; surfseafood.com; $$–$$$$ D

Tavern 27

Faro Italian Grille

AMERICAN 6 North Main St., Wolfeboro; (603) 569-7788; garwoodsrestaurant.com; $–$$ L D (

LATIN 288 Main St., Marlborough; (603) 876-5012; piedrafina.com; $–$$ L D ( FRENCH 47 Main Street, Walpole; (603) 756-9058; burdickchocolate. com; $–$$$ L D b (

ITALIAN Rte. 137, Dublin; (603) 5637195; delrossis.com $$–$$$ D (

Garwood’s

Piedra Fina

STEAKHOUSE/SEAFOOD 11 South Main St., Concord; (603) 856-7925; 62 Doris Ray Court, Lakeport; (603) 524-9373; magicfoodsrestaurantgroup.com; $$–$$$ L D

AMERICAN 202 Pitman Rd., Center Barnstead; (603) 269-4151; crystalquail.com; $$$–$$$$ D ( ITALIAN 7 Endicott St. N., Laconia; (603) 527-8073; faroitaliangrille.com; $$ D (

— A historic and lovely place to enjoy a true luncheon. Fresh, local ingredients are used, including herbs from the onsite gardens. The menu changes with the season. There are three seatings at 11:30 a.m., 12:40 p.m. and 2 p.m. $$ L (

BREW PUB 222 West St., Keene; (603) 355-3335; elmcitybrewing. com; $–$$$ L D

Fox Tavern at the Hancock Inn

TAVERN 33 Main St., Hancock; (603) 525-3318; hancockinn.com $-$$$ L D (

The Grove

AMERICAN 247 Woodbound Rd., Rindge; (603) 532-4949; woodbound.com; $$–$$$ B L D b (

Luca’s Mediterranean Café

MEDITERRANEAN 10 Central Sq., Keene; (603) 358-3335; lucascafe. com; $$–$$$ L D (

Nicola’s Trattoria

ITALIAN 51 Railroad St., Keene; (603) 355-5242; Facebook; $$$–$$$$ D

The Old Courthouse

NEW AMERICAN 30 Main St., Newport; (603) 863-8360; eatatthecourthouse.com; $$–$$$ L D b (

Pearl Restaurant & Oyster Bar

ASIAN 1 Jaffrey Rd., Peterbrough; (603) 924-5225; pearl-peterborough.com $$–$$$ D (

Pickity Place

LUNCH 248 Nutting Hill Rd., Mason; (603) 878-1151; pickityplace.com

Base Camp Café

NEPALESE 3 Lebanon St., Hanover; (603) 643-2007; basecampcafenh. com; $-$$ L D

Bistro Nouveau

AMERICAN The Center at Eastman, 6 Clubhouse Lane, Grantham; (603) 863-8000; bistronouveau.com; $–$$$$ L D (

Candela Tapas Lounge

TAPAS 15 Lebanon St., Hanover; (603) 277-9094; candelatapas.com; $$-$$$ D (

Canoe Club Bistro

AMERICAN 27 South Main St., Hanover; (603) 643-9660; canoeclub. us; $–$$ L D (

Cataleya's Caribbean Bar & Grill

CARIBBEAN 420 Main St., New London; (603) 526-6600; Facebook; $-$$ L D

Flying Goose Brew Pub H

BREW PUB 40 Andover Rd., New London; (603) 526-6899; flyinggoose.com; $–$$ L D

Latham House Tavern

TAVERN 9 Main St., Lyme; (603) 795-9995; lathamhousetavern.com; $–$$ L D

Lou’s Restaurant H

AMERICAN 30 South Main St., Hanover; (603) 643-3321; lousrestaurant.net; $-$$ B L D

Lui Lui H

ITALIAN 259 Daniel Webster Hwy., Nashua; (603) 888-2588; 8 Glen Rd., West Lebanon; (603) 298-7070; luilui.com; $-$$ L D

Market Table

FARM-TO-TABLE 44 Main St., Hanover; (603) 676-7996; markettablenh.com; $–$$ B L D b

Millstone at 74 Main

AMERICAN 74 Newport Rd., New

603 LIVING

DINE OUT

London; (603) 526-4201; 74mainrestaurant.com; $–$$ L D b

Phnom Penh Sandwich Station H

Rte. 2, Gorham; (603) 466-5330; libbysbistro.org; $$–$$$ L D (

The Little Grille H

VIETNAMESE 1 High St., Lebanon; (603) 678-8179; phnompenhsandwiches.com; $-$$ L D

AMERICAN/INTERNATIONAL 62 Cottage St., Littleton; (603) 444-0395; thelittlegrille.com; $–$$ L D

Revolution Cantina

Margarita Grill

LATIN AMERICAN/MEXICAN 38 Opera House Sq., Claremont; (603) 5046310; revolutioncantina.; $-$$ L D b

MEXICAN Rte. 302, Glen; (603) 3836556; margaritagrillnh.com; $–$$ L D

Stella’s Italian Kitchen

ITALIAN 5 Main St., Lyme; (603) 7954302; stellaslyme.com; $–$$ L D

IRISH PUB 3002 White Mountain Hwy., North Conway; (603) 356-7005; Julykellys.com; $–$$ L D (

Suna

Moat Mountain Smokehouse

May Kelly’s Cottage

AMERICAN 6 Brook Rd., Sunapee; (603) 843-8998; magicfoodsrestaurantgroup. com; $$–$$$ D (

BREW PUB 3378 White Mountain Hwy., North Conway; (603) 356-6381; moatmountain.com; $–$$ L D (

Sunshine Cookshop H

One Love Brewery

JAMAICAN 145 Pleasant St., Claremont; (603) 543-000; Facebook; $-$$ L D

Taverne on the Square

AMERICAN 2 Pleasant St., Claremont; (603) 287-4416; claremonttaverne. com; $–$$$ L D

Tuk Tuk Thai Cuisine

THAI 5 S. Main St., Hanover; (603) 2779192; tuktukthaicuisine.com; $–$$ L D (

NORTH COUNTRY Bailiwicks

AMERICAN 106 Main St., Littleton; (603) 444-7717; bailiwicksfinerestaurant.com; $-$$$ L D (

Biederman’s Deli & Pub

DELI/PUB 83 Main St., Plymouth; (603) 536-3354; biedermansdeli.com; $-$$ L D

Black Cap Grille

BREW PUB 25 South Mountain Dr., Lincoln; (603) 745-7290; onelovebrewery.coml $–$$ L D

Rainbow Grille & Tavern H

AMERICAN/TAVERN 609 Beach Rd., Pittsburg; (603) 538-9556; rainbowgrille.com — Serving a variety of comfort food from seafood to ribs. The tavern serves appetizers, hearth-baked pizzas and sandwiches. $–$$ D (

Red Parka Steakhouse & Pub

STEAKHOUSE 3 Station St., Glen; (603) 383-4344; redparkapub.com; $–$$ L D

Rustic River

AMERICAN 5 Main St., North Woodstock; (603) 745-2110; rusticriverrestaurant.com; $-$$ L D

ITALIAN 3674 Rte. 3, Thornton; (603) 745-3133; $$ L D (

Gypsy Café

ITALIAN 45 Seavey St., North Conway; (603) 356-7000; vitomarcellositalianbistro.com; $$-$$$ D

Libby’s Bistro & SAaLT Pub

NEW AMERICAN 115 Main Street on

ITY GUIDELINES

st BRAND IDENT

Best of the Seacoa

★

Thompson House Eatery

AMERICAN/ASIAN 2966 White Mountain Hwy., North Conway; (603) 356-7776; delaneys.com; $–$$ L D

AMERICAN/BREW PUB 5 Rte. 25, Plymouth; (603) 238-9077; thelastchairnh.com; $-$$ L D

603-878-1151 Pickityplace.com

Portabella Side: Decided Daily Dessert: White Chocolate Bread Pudding with Kahlua Creme Anglaise

1

★

Vito Marcello’s Italian Bistro H

★

SELECTION R E E B T S E B coast on the Sea

/2017 —

— Updated 08/22

Tony’s Italian Grille & Pub

The Last Chair & Sublime Brewing Co.

Reservations Recommended

— or—

AMERICAN 13 South Main St., PlymEACOAST outh; (603) 536-9099; sixburnerbis- EST OF THE S B delines ui G ng di tro.com; $-$$ L D Bran

Delaney’s Hole in the Wall

SEAFOOD/AMERICAN 280 East Side Rd., North Conway; (603) 447-3838; jonathonsseafood.com; $–$$$ L D (

Luncheon seatings 11:30, 12:45 and 2:00

Entrée: Vegetable Risotto Stuffed

Six Burner Bistro

NEW AMERICAN 193 Main St., Jackson; (603) 383-9341; thethompsonhouseeatery.com; $$-$$$ D

Jonathon’s Seafood

Open 10-5 pm everyday

PUB 357 Black Mountain Rd., Jackson; (603) 383-8916; shovelhandlepub. com; $-$$ L D

FARM-TO-TABLE 57 Blair Rd., Campton; (603) 536-1331; farmtablenh. com; $-$$ L D b

INTERNATIONAL 111 Main St., Lincoln; (603) 745-4395; gypsycaferestaurant. com; $–$$ L D

Dip: St. Tropez Garlic Soup: Vegetable Barley Salad: Cobb Bread: Rosemary Focaccia Entrée: Chicken Trottole All’Amatriciana

Shannon Door Pub

Shovel Handle Pub

Covered Bridge Farm Table H

k March Menu k

August 2017

Chang Thai Café H

NEW AMERICAN 2724 White Mountain Hwy., North Conway; (603) 3564747; chefsbistronh.com; $-$$ L D

Have a Pickity Day!

BREW PUB 18 Mill St., Littleton; (603) 444-4800; (603) 444-4800; schillingbeer.com; $-$$ L D PUB Rte. 16 & 16A, Jackson; (603) 3834211; shannondoor.com; $-$$ L D

Chef’s Bistro

No we're not expanding, but our greenhouse opens Saturday, April 7th with well over 200 varieties of herbs and perennials.

Pickity offers hard-to-find herbs all locally grown.

See you soon,

Schilling Beer Co.

AMERICAN 1498 White Mt. Hwy., N. Conway; (603) 356-2225; blackcapgrille.com; $-$$ L D THAI 77 Main St., Littleton; (603) 4448810; changthaicafe.com; $-$$ L D

Here we grow again!

taurants

Top 3 Res

BEST F

for

ABLE ARM TO T

★

★

for ★ taurants Top 3 Res ESS LUNCH T BUSIN

BES

Woodstock Inn Station & Brewery H

BREWPUB Rte. 3, N. Woodstock; (603) 745-3951; woodstockinnnh.com; $–$$ L

Visit nhmagazine.com/food for more listings around the state, plus stories about restaurants and local breweries. You can also sign up for Cuisine E-Buzz to receive the latest food news and happenings.

Book your next event at Revolution!

61 N. Main St, Rochester NH 603-244-3022

www.revolutiontaproomandgrill.com nhmagazine.com | March 2018

95

Discount Camp

What paradise looks like — if you squint

A

round here you don’t have to be rich to enjoy a getaway on the water. There’s lots of water and lots of shoreline in our bumpy little part of the world, therefore lots of opportunity to buy a sliver of paradise, even if you’re not in the 1 percent. The trick is not to set your sights too high. Think camp. By camp, I mean camp.

A camp is not a house. If you want a house on a lake in New Hampshire, as my mother always said, “Bring your pocketbook.” But a camp on the backside of a backwoods pond 50 miles from the nearest Dollar Store, that’s doable for many of us. If you choose the right town or, even better, score a half acre in an Unincorporated Place in Coös County, you might even be able to afford the taxes.

If you’re thinking cottage by the sea, remember we’ve only got the 13 miles of coastline, and that’s pretty much spoken for.

If you’ve got your heart set on a big body of water that starts with a W and has been featured in movies like “What About Bob?” or “On Golden Pond,” prepare for heartbreak.

You’re sunk. Unless you’re a multimillionaire like Mitt Romney or Steven Tyler.

Or unless your ancestors bought a cabin on a remote island in the 30s and you split the taxes with 27 cousins. (Which is awe-

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BY REBECCA RULE some! Lucky you.)

For the rest of us, affordability means small. Think lil’ lake you never heard of.

Think pond, river, brook, bog. Each has its attractions — light on the water ever-changing, fish for catching, frogs for croaking, holes for swimming. Maybe otters. Maybe mink. Maybe a moose stops by for a drink.

You won’t find loons on a bog, but you might find a pair of nesting mergansers.

You can’t sail on the Smith River or get your power boat up to speed on Lucas Pond.

(Can’t even run a motor, by law — the natives like it that way.) You can’t fit a pontoon boat in a brook, but maybe you could find a good-sized hole, float a tire tube, lash it to a bush, cool off your bum and read a book.

As for accommodations, again, think small. Camp. Think one room with bunk beds, wood stove, 1940s-era fridge, and — if you’re lucky and resourceful — attached bath. By bath I mean a composting toilet — a luxurious upgrade from the outhouse.

Though some prefer the outhouse view.

By bath, I mean a sink that draws water from a pipe in the pond. When one of the aforementioned frogs gets sucked through, apologize and return it to its natural habitat.

The walls might be logs or plywood, the

floors slatted, the windows salvaged. Duct tape keeps (most) bugs from sliding through the gaps. Except spiders. Spiders always find a way. Let ’em be, except for the big ones known as fishing spiders, rat spiders or wharf spiders. (I looked it up.) When they bite, they hurt. Trap them in a cup and return them (carefully) to the dock where they belong. Once one of the little ones bit me. My mistake. I was sleeping in the upper bunk. Spider territory. I got hives all over.

That particular spider and I no longer speak.

No one claimed camp was Disney World.

But it can be your place. Away. A place to watch the water, catch your breath, take a dip, play Monopoly, admire a sunset, battle the mice for the last of the Saltines. You have to admire those cheeky mice. They think it’s their camp. They love it as much as you do.

Because it’s paradise. Sort of.

If you prefer to rent, don’t worry. Check the classifieds. If the price is low, and the description includes the words “unique,” “environmentally friendly,” “private” and, especially, “rustic,” you’re golden. NH Rebeca Rule is an author, humorist and storyteller.

She’s written a number of books for both kids and adults, including “N is for New Hampshire,” “Live Free and Eat Pie” and many others.

illustration by brad fitzpatrick

603 LIVING

“You have a special place in my heart and you always make me feel as if I have one in yours.

Above all else, thank you for that.�

- Anne

There are moments in life that change everything. For Anne, it was finding a team of health experts who understands her history and care about her future. With locations throughout New Hampshire and Vermont, Dartmouth-Hitchcock offers accessible and compassionate care, so you can get back to your life moments.

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