N E W H A M P S H I R E M AG A Z I N E MAY 2 01 9
ost excellent nurses 13 of ourMeeSt thtis ayeatr’sedr’esam tm eam of compassionate care and healing
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E XC E L L E N C E I N N U R S I N G AWA R D S
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MONADNOCK WOMEN RAMEN
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GARDENING
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WOMEN What's going on in the farmlands around our “mountain that stands alone” to produce so many transformative leaders? We asked them.
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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. USPS permit number 022-604. Periodical postage paid at Manchester 03103-9651. Postmaster send address changes to: New Hampshire Magazine, P.O. Box 433273, Palm Coast, FL 32143. PRINTED IN NEW HAMPSHIRE
Contents 44 First Things 6 Editor’s Note 8 Contributors Page 10 Feedback
Features
54 603 Informer
603 Living
12 LILAC FESTIVAL
26 Review
78 TOUR THE ZIMMERMAN HOUSE
14 Top Events
by Rick Broussard
photos by Matthew Mead
by Rick Broussard
81 Local Dish CREAMED ASPARAGUS SOUP
29 Blips
by Keith Sarasin
NEW HAMPSHIRE IN THE NEWS
82 Health
30 Out and About
by David Mendelsohn
from left: photos by annie card, joe klementovich and kendal j. bush
THE CIVIL WAR DIARY OF FREEMAN COLBY
by Casey McDermott
Meet Mark Hubbard of Dignified Cemetery Services.
Each year we introduce you to remarkable, game-changing women. This year’s group defies easy categorization — they are pioneers, artists and entrepreneurs, and they all live in the Monadnock Region, perhaps drawn there by the mysterious mountain of the same name.
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42 In Their Own Words
44 First There Is a Mountain
May 2019
YOU SHOULD HAVE BEEN THERE FLOWERS AND GARDENING
by Hannah Blandini
16 Our Town BRADFORD
by Barbara Radcliffe Rogers
20 Food & Drink
32 Politics WHY WE NEED LOCAL NEWS
by James Pindell
33 Artisan ALNOBA’S SCULPTURE PARK
by Susan Laughlin
34 What Do You Know?
by Barbara Coles
FOOD SAFETY
by Karen A. Jamrog
84 How To
54 Taking the Plunge
REDUCING CHEMICAL USE
Umbagog Lake in Coös County is one of the most pristine in the state. Discover it alongside our Explorers.
by Emily Heidt
86 Calendar WHAT TO DO THIS MONTH
by Jay Atkinson photos by Joe Klementovich
edited by Emily Heidt
62 Heartbeat of Healthcare
91 Dine Out
Our second Excellence in Nursing Awards honors 13 unsung heroes of the state’s medical community, and brings to light how critical nursing is to achieving comprehensive healthcare.
GOOD EATS RAMEN
by Susan Laughlin
NEW HAMPSHIRE STATE VETERANS CEMETERY
by Marshall Hudson
96 Ayuh WHAT’S IN A NAME?
by Sally Breslin
photos by Kendal J. Bush
ON THE COVER Discover the natural beauty of Umbagog Lake with the feature story starting on page 54. Photo by Joe Klementovich
Volume 32, Number 5 ISSN 1560-4949 nhmagazine.com | May 2019
5
EDITOR’S NOTE
A Civil War Nurse
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While often paired up for lists of oxymorons, the words “civil” and “war” combine without irony in one arena of the bloody War Between the States: hospitals, where nurses healed all the wounded with courtesy and kindness.
peaking as someone with a number of “Sarah Low’s entire life was beautiful and unnurses in my family (two of whom have selfish, wholly spent in the care for others. And worked in pediatric ICU for decades), I so it was not surprising that at the outbreak have nothing but respect for these warm souls of the War Between the States Sarah Low was that minister to us at the most vulnerable and eager to be of service to the battle wounded men. Her family did not approve of her leaving uncertain moments of life. Dover to undertake such a mission ... Sarah So it was with some personal joy last year that we decided to add the nursing profession to Low was very petite and seemed hardly capable of physically coping with the rigorous services those we honor in our pages with a list of best which she was to perform.” practitioners. Working with the New HampNonetheless, on the morning of September shire Nurses Association on the process of selec10, 1862, she boarded a train to the Philadeltion (and the plans for an awards party) was so phia war hospital just as a train arrived from easy and seamless it was a reminder that these Baltimore with many wounded soldiers on it. are people whose gift in life is getting things Low soon learned that, closer to battle, the done for the good of all in any circumstance. While working on the profiles for this year’s wounded were often transported by “cordugroup of most excellent nurses, I encountered roy roads” paved with fallen trees, creating a lurching, bumpy ride for bleeding men with the story of one nurse from New Hampshire missing limbs and improvised tourniquets. whose story is well worth sharing — nurse Low termed the suffering as “indescribable.” Sarah Low of Dover. She also offered telling insights: “Attending I discovered her, as I have discovered so to the wounds is only one part of a nurse’s many fascinating things during my life, by duty, but it is the pleasantest part. Seeing that reading a comic book. the ward is kept neat and that the incompetent Our Informer section this month (page attendants do their duty is the wearing part.” 26) opens with a story about Marek Bennett, The nurses in this issue are not dealing daily a multitalented guy from Henniker who with fog of war or the gangrenous horrors of performs in a Civil War reenactment band battlefield wounds, but they must contend called The Hardtacks and is working on the with the stresses of a largely uncivil war over second book of cartoon stories based upon the funding of healthcare. They and their colthe Civil War diaries and letters of a teacher leagues must deal with the unique mortificafrom Henniker named Freeman Colby. tions of the flesh that our decade has wrought: Bennett was finding plenty of material the opioid crisis, the epidemic of mental health from Colby’s correspondence, but his discovery of Sarah Low opened up a whole new vista challenges, and knowledge that the bloody specter of battle now sometimes makes tiny, of the war. Low’s many letters and writings tragic war zones out of places once assumed illuminate the perspective of a war nurse, to be the safest of all, our schools, places of coping with the aftermath of battle, dressing worship and entertainment venues. ghastly wounds and providing comfort to It’s to their courage, tenacity and willingness soldiers in a variety of difficult circumstances. to offer selfless care for all who suffer on any You can see Bennett’s sketches of hospiside of a conflict that we dedicate this issue. tal scenes with Sarah Low on the Informer spread, and there’s an excellent description of her service as a war nurse on the Dover Public Library website. Here’s an excerpt:
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Contributors Our “Explorers” are photographer Joe Klementovich (left) and writer Jay Atkinson. The team’s past backcountry adventures include a remote game of pond hockey, ice climbing, fat biking and more off-the-beaten-trail exploits. Their latest undertaking, “Taking the Plunge,” appears in this issue. Atkinson, who teaches writing at Boston University, is a novelist, essayist, investigative journalist and itinerant amateur athlete. Klementovich specializes in environmental photography and he’s shot everything from Mt. Washington to the Everglades.
for May 2019
Photographer and frequent New Hampshire Magazine contributor Kendal J. Bush shot the portraits for the Excellence in Nursing Awards.
New Hampshire Magazine contributing editor Barbara Coles wrote the feature story “First There Is a Mountain.”
Our “What Do You Know?” writer Marshall Hudson travels the state uncovering intriguing facts about places you might have overlooked.
Stylist, writer, author, photographer and lifestyle editor Matthew Mead took the photos for this month’s “Navigator.”
Longtime contributor Peter Noonan regularly illustrates the monthly “Politics” column. See more of his work at peteranoonan.myportfolio.com.
Frequent contributor Gloria Diianni illustrated this month’s “Health” section. You can see more of her work at gloriadiianni.com.
About | Behind The Scenes at New Hampshire Magazine The Joys of Judging
With our annual Best of NH issue (July) and party (June) both right around the bend of the year, we’re getting out as much as we can to check out some of this year’s crop of cool local people, places and products. It’s hard to be everywhere though, so we were happy when the director of NH Made invited their membership to save us a drive and send us samples of items they think might be worthy of a Best of NH nod. There has been a steady stream of delicious and desirable stuff arriving ever since. We’re still judging and won’t have our final verdicts for another month or so, but here are a few of the treats we’ve been asked to evaluate: Sub Zero nitrogen ice cream (an in-office demo), black garlic and black garlic vinaigrettes from Quarter Moon Farm, maple peanut and walnut brittles (including a paleo version) from Maple Nut Kitchen, artisan ketchups and mustard from Little Acre Gourmet Foods, heart-healthy coffee from Vera Roasting Company, small-batch chocolate bars from Loon Chocolate, handmade soy candles from Country Farm Candles and a sampler of homemade ice cream flavors (and one ice cream sandwich) from Memories Premium Ice Cream. If more arrives, we’ll update the list next issue. Now, back to sampling. Mmmm. 8
nhmagazine.com | May 2019
ith us at Come party w tal stadium! n e d a lt e d t s northea
thursday June 27 6:30–9p.m. Sample the best food & drink from more than 50 winners. Enter to win our Grand prize An all-inclusive week’s vacation for four at Squam Lake provided by RDC Resort.
Enjoy entertainment and our speCtaCULar finale put on by Atlas Fireworks. For more details or to purchase tickets,
visit bestofnh.com. Grand prize provided by:
Best of NH Party sponsored by:
Celebrating 70 Years!
Primary Mark 4 Color
To benefit:
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
Kudos and a Correction April issue was great, particularly the article on Lyme [“Ticked Off ”]. The “No Easy Things” article, however, contains a small error as the Crawford Path does not go over Mount Pierce and Eisenhower, but keeps in shelter to northwest and east. Many kudos for a great publication. Charles E. Sampson Alexandria, Virginia
How Do We Decide? I am a subscriber and fan of New Hampshire Magazine. My husband and I enjoy dining out and look to your dining section for recommendations of restaurants. Discovering new places around the state is great fun. We live in the Monadnock Region, which has a vibrant and growing restaurant scene. It is surprising when some of our favorite dining spots are not listed. How do you decide which restaurants get included in your magazine listings? Pelagia Vincent Greenfield Editor’s Note: 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. We welcome suggestions to consider for inclusion, so don’t hesitate to send recommendations.
Common Man Memories
More Thoughts on Pot
Having spent many years of my career either working directly in restaurants or consulting, designing or developing technology for them, I can honestly say Alex Ray has earned every reward he has ever been given and probably deserves more [“The Common Man,” March 2019]. Though he downplays it somewhat, his charitable commitments are exceptional and inspiring. I wanted to mention an additional Alex Ray operation, which he may or may not have forgotten to list on his timeline. I had the opportunity to work for Alex, and a contractual partner of his back in the ’80s (Pat Rizzo), in college when they took over the food service contract for the Mount Cranmore Ski Resort. We fed skiers from the crack of dawn till 4:30, and then skied down the mountain to set up to cater concerts at night, of which the late Richie Havens was one. Two memories that remain are (1) that Alex was nice, but very serious about his work. It was early in the development of his restaurant group so he was really watching everything closely and (2) I have yet to surpass, despite my extensive US and international travel, the kind of bitter cold associated with riding the country’s oldest (and slowest) chairlift (a wooden box pulled by chains at ground level) at 5 a.m. up toward Mount Cranmore’s summit to crank up wood stoves to feed the skiers. I wish Alex a well-deserved retirement soon! Kate Griffin Manchester
The idea that New Hampshire residents won’t cross over into Maine, Vermont or Massachusetts and even Canada to buy legal pot and bring it back into New Hampshire makes about as much sense as thinking residents of our neighboring states don’t come to New Hampshire to buy liquor [“Surrounded,” January 2019]. It is clear that any product or service, legal or not, that a large number of people want and are willing to pay for will find suppliers. With a clear and substantial majority favoring legalization of marijuana, it is only a matter of time before New Hampshire joins her neighbors. Gov. Sununu will veto any legislation, and there may well be valid reasons to oppose legalization. But for him to say we “shouldn’t do it for the money” is patently ridiculous in a state that depends so much on liquor sales, cigarette taxes, lottery tickets and tourism (room and meals tax). As to the assertion by Harvey Lord of Bow that “cannabis use is likely to increase the risk of developing schizophrenia” [that]is definitely not supported by the science. While there does appear to be a connection between cannabis use and schizophrenia, it is not clear if the connection is causative versus using cannabis as a treatment. A Harvard Medical School study concluded “that the results of the current study, ‘both when analyzed using morbid risk and family frequency calculations, suggest that having an increased familial risk for schizophrenia is the underlying basis for schizophrenia in these samples — not the cannabis use’.” Robert C. Sawyer Portsmouth
Hunting for “The Ogre”
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emails, snail mail, facebook, tweets
Our “What Do You Know?” article from the April issue, “The Bridge Below,” was a hit with readers. That’s not unusual, but this time it caught fire with the social media influencers of the town of Alton, where the mystery bridge-beneath-a-bridge was discovered, launching search parties and expeditionary teams to hunt for what’s become known as “The Ogre.” We’re not sure who was the first to find it (there were few clues given in the story) but at left is the first photo of it to appear on the Alton Facebook page and to the far left is a Photoshopped (we think) image of the troll who dwells beneath “The Ogre.”
NEED A GOOD REASON FOR SPOTTING THE NEWT?
This month’s lucky Newt Spotter will receive a sterling silver Old Man of the Mountain pendant on an 18" sterling silver chain ($106 value) from MJ Harrington Jewelers of Newport, creators of the NH Heritage Jewelry Collection. Iconic images and more than 40 lakes of New Hampshire are handcrafted from sterling silver and 14k gold, each piece a tribute to the Granite State. Learn more about MJ Harrington Jewelers and the NH Heritage Collection at mjharrington.com/sales. MJ Harrington Jewelers is a proud member of NH Made.
Winner’s Choice
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, mailing address and phone number to:
Spot the Newt Pictured at left is last month’s Spot the Newt winner Ryan Cutter receiving a Link II Sleboggan. Sleboggan president William Herrick (right) was impressed that Cutter drove over in person, so he offered him any sleboggan in stock.
c/o New Hampshire Magazine 150 Dow St., Manchester, NH 03101 Email them to newt@nhmagazine.com or fax them to (603) 624-1310. Last month’s “Spot the Newt” winner is Emily Potorski of Deerfield. April issue newts were on pages 6, 32, 35 and 82.
INDEPENDENCE TRANSFORMED Discover a vibrant independent lifestyle, where active adults enjoy freedom and peace of mind, with care available if needed in the future. Announcing a brand new, flexible contract that increases your savings. A limited number are available now. Call Birch Hill at 603-836-2302 today to learn more.
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BirchHillRC.org
nhmagazine.com | May 2019
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603 Navigator “Let your joy burst forth like flowers in the spring.” — Unknown
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Photos by Matthew Mead
Top Events 14 Our Town 16 Food 20
Lilac Season Celebrating our state flower
There are many things to be excited about this spring, but one of the highlights here in the Granite State is when the lilacs start to bloom. If you want to experience their stately magic in person, head to the Wentworth-Coolidge Mansion’s Lilac Festival, taking place in Portsmouth on May 25. The mansion, which is home to the first lilacs planted in the state, will be open for free tours. You can also enjoy scavenger hunts, activities for the kids, guided trail walks, lilacs for sale and more.
Check out our state flower in full bloom at the annual Lilac Festival in Portsmouth on May 25. Visit wentworthcoolidge.org for more information. nhmagazine.com | May 2019
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EVENTS
May | Picks Let’s Get Planting!
Flower Inspiration
Spring is here at long last, and now is the time to start thinking about and planning your gardens. Or, if you’re new to all things green and growing, these events can help get you on your way to cultivating beautiful blooms. Mother’s Day Dried Flower Art May 5, Lebanon
Who knew that dried flowers could look just as beautiful as when you found them in your garden? This special class is designed for kids ages 5 to 11. Each participant will leave with a one-of-a kind special piece of dried flower art just for mom. eventbrite.com
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The Amherst Garden Club Plant Sale May 11, Amherst
Does your mom like to garden? If so, take her to the largest plant sale in New England. It features over 2,000 locally grown perennials as well as special garden vendors. amherstgardenclub.org
Spring Container Class May 4, Exeter
Spring is in the air, and this class will certainly get you in the mood for it. Let one of Churchill’s Garden Center container designers help you create a colorful springtime container for your outdoor space. Plants are not included, but you can bring your own pot or purchase one when you arrive. churchhillsgardens.com
Day to Play: Flower Bowls May 11, Manchester
April showers bring May flowers, thanks to the sun’s power. Lilies, daffodils, tulips and peonies are all blooming in a rainbow of colors. Bring your friends and family for
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EVENTS
Bedford Garden Club Annual Plant Sale May 18, Bedford
This annual plant sale is just in time for your spring planting. Most of the plants sold come from the garden club members’ own gardens. Plants include a variety of perennials, annuals, herbs, vegetables, ground covers and shrubs. bedfordgardenclubnh.org
Lunch & Learn: Brighten Your Food With Edible Flowers May 21, Portsmouth
Did you know that most herb flowers are edible? Experience the dimension edible flowers can add to your dishes. During this program, you’ll learn about the many tasty flowers that are safe to eat and leave inspired to not only grow these delicacies but understand how they can brighten any dish with the beauty of the unexpected. strawberybanke.org
1. Spring Container Class, Exeter courtesy photo
2. Mother’s Day Dried Flower Art, Lebanon 3. The Amherst Garden Club Plant Sale, Amherst 4. Day to Play: Flower Bowls, Manchester The Amherst Plant Sale features over 2,000 locally grown varieties.
a day at the Currier Museum of Art to play in clay, where you will explore different spring flowers and create bowls inspired by this beautiful season. currier.org
5. Annual Plant Sale, Bedford 6. Lunch & Learn: Brighten Your Food With Edible Flowers, Portsmouth
2 3
4,5 1,6
Kalled Gallery
the
Cuff bracelet, ring and earrings – Boulder opal in 22k and 603.569.3994 18k gold. Wolfeboro, NH Photo by and Santa Fe, NM Jane Kelley kalledjewelrystudio.com nhmagazine.com | May 2019
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OUR TOWN
Natural Wonders
As the weather warms, Bradford awaits BY BARBARA RADCLIFFE ROGERS
O
ur quest for glacial erratics is matched only by our interest in bogs. Both are the legacy of glaciers, so it’s only to be expected that New Hampshire has a good share of each. It was a bog that took us to Bradford, where we found two other natural phenomena and an active little town as well. The Bradford Bog, on Bradford Springs Road near the East Washington town line, is reached by a boardwalk that leads through another unique environment: a splendid Atlantic white cedar swamp, rare this far from the coast. After passing through this eerie dark forest with its tangled and moss-covered roots, the boardwalk enters the bog itself. Filled with typical bog plants — laurel,
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heather, tamarack, bog rosemary, black spruce and others — the bog is surrounded by low hills, and the boardwalk leads to an observation tower at its center. Just up the road from the bog entrance is — or rather was — another natural wonder. Bradford Springs were known before Europeans arrived, valued by Native Americans for their medicinal qualities. In 1858 a hotel, The Hermitage, was built beside the springs to accommodate those seeking cures, and in 1881 it was expanded to 75 rooms, adding an octagonal springhouse and a three-room bathhouse. The waters, which did contain a wide variety of minerals, including sulphur, were touted by the hotel as beneficial for every ailment from eczema and malaria to
The Rosewood Country Inn is a cozy, elegant place to stay while checking out all that Bradford has to offer.
rheumatism, inflamed eyes and dyspepsia. The popularity of “taking the cure” had waned by the turn of the 20th century, and the hotel closed. The buildings were dismantled, leaving only the Spring House, which remained in place until the 1970s, when it was restored and moved to Musterfield Farm in Sutton, where you can see it today, along with an engraving of the hotel. The spring has dried up, but you can find its stone-lined ring and some of the hotel’s granite foundation. An even less known natural landmark is near the intersection of Route 103 and Main Street (Route 114). The Tall Pines Scenic Rest Area marks a stand of 14 white pine trees that are over 250 years old and tower more than 100 feet above the ground. Among the
photo by stillman roghers
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photo by stillman rogers
OUR TOWN
state’s tallest white pines, this rare stand of virgin timber is a reminder of the forests that once covered the state. The few other remaining stands are usually far from roads or on steep and hard-to-reach mountainsides. Bradford has more than its share of tall trees, with 10 at latest count on the NH Big Tree list, including the champion paper birch and balsam fir. The two latest, a red spruce and a red maple, were added just last year by local tree-spotter George Beaton. We know this last because we picked up a copy of Bradford Bridge, an information-packed local newspaper. We learned from it that we could get Indian take-out dishes at the Bradford Market, have a Sunday breakfast buffet at Appleseed Restaurant and buy Kisakanari grass-fed lamb at Sweet Beet Market. The market is the product of the Bradford INNovation project, and is located in the old Bradford Inn, which had previously sat empty for 10 years. The inn is being revitalized as a center for community activities, thanks to a group of energetic young people who have returned to live in their hometown. Part of the initiative is the Kearsarge Food Hub,
The Mary Pickford Suite at the Rosewood Country Inn
a network of more than 30 local farms and producers with a goal of bringing the community closer to local agriculture. As a part of their mission of supporting small businesses and food-related entrepreneurs, and creating a space for locals to gather, the latest addition in the building is
The Village Café. Currently, the café serves breakfast and lunch Friday, Saturday and Sunday, with changing menus the can range from buttermilk pancakes to huevos rancheros or breakfast sandwiches on English muffins from the Sweet Beet Market’s bakery.
nhmagazine.com | May 2019
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& Catered Functions
The lunch menu offers hearty soups and perhaps mac and cheese, a Cuban sandwich or a mushroom, tomato and halloumi melt. There are occasional Sunday afternoon teas and dinners served in the bright and cheery café, and you may happen in when a guitarist or other musician is playing. Future plans for the inn include a shareduse commercial kitchen and a community event hall — the big old inn building has lots of growing space. Bradford remained a popular spot for a country retreat even after the big hotel at the springs closed, and in 1896 the Messers opened their home to guests. From the original six rooms, Pleasant View Farm grew to accommodate 85 guests, with a dance hall, bowling alley, casino and its own golf course. It was well-known as a luxury resort for the wealthy escaping the summer heat of the cities and hosted some of the great celebs of the era, including Charlie Chaplin, Gloria Swanson, Jack London, Mary Pickford and Douglas Fairbanks. Now the Rosewood Country Inn, it’s still thriving as a gracious B&B, as well as a venue for musical shows, comedy nights and craft evenings. Inn guests and Bradford neighbors join here for sip-and-craft workshops that include all the project materials, wine and snacks. The 12 acres of its landscaped grounds include gardens, a pond and a gazebo, along with views of Mount Kearsarge in the distance. Some of the Rosewood’s individually decorated rooms and suites are named for the former inn guests; the Mary Pickford Suite is a corner room with a fireplace and views across the garden and gazebo. Most of the rooms have fireplaces and comfortable seating areas with wing chairs, and some have canopied four-poster beds. Along with other efforts to reduce the carbon footprint, the Rosewood’s owners have installed solar panels on the grounds that provide about 75 percent of the inn’s electricity. NH
Learn more Sweet Beet Market (603) 938-5323 kearsargefoodhub.org The Village Café (603) 938-2223 facebook.com/thevillagecafe Rosewood Country Inn (603) 938-5253; (800) 938-5273 rosewoodcountryinn.com
Awards Reception Thursday, May 23, 2019 5:30-7:30 p.m. DoubleTree by Hilton, Manchester, NH Heavy hors-d’oeuvres • Cocktails • Networking To order tickets, visit: nhmagazine.com/nursingawards Recipients will be featured in the May 2019 issue of New Hampshire Magazine.
Please Join Us.
New Hampshire Magazine, in partnership with the New Hampshire Nurses Association, will celebrate the unsung heroes of the state’s medical community.
EXCELLENCE IN NURSING – 2019 Award Recipients Advanced Practice Registered Nurse
Hospice and Palliative Care Nursing
Ambulatory Care Nursing
Maternal-Child Health Nursing
Daisy J. Goodman Dartmouth-Hitchcock Laurie Chandler New England Vascular Access Cardiovascular Nursing
Lisa Brown Concord Hospital
Emergency Nursing
Michelle Poirier Concord Hospital
Gerontologic & Long Term Care Nursing
Daniel S. Moran Dartmouth-Hitchcock
Presenting Sponsor:
Kathleen Broglio Dartmouth-Hitchcock Annie Royt Concord Hospital
Nurse Leader
Ericka L. Bergeron Dartmouth-Hitchcock Pediatric & School Nursing
Nancy A. Wells University of New Hampshire Psychiatric and Mental Health Nursing
Paul E. Hodgdon Dartmouth-Hitchcock
Lisa McCarthy Southern New Hampshire Medical Center
Nurse Educators and Nurse Researchers
Public Health Nursing
Medical-Surgical Nursing
Kerry Nolte University of New Hampshire Department of Nursing
Bobbie Bagley Nashua Public Health and Community Services
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nhmagazine.com | May 2019
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FOOD & DRINK
photo by susan laughlin
603 NAVIGATOR
Ramen from Whiskey & Wine in Concord
Everybody Loves Ramen New Hampshire joins in on the ramen trend by susan laughlin
N
oodle soup. It’s an age-old comforting remedy, a satisfying meal in a bowl that can be as simple or as complex as you like it. Ramen has come to be understood as a soup made with ramen noodles. Historically, those wavy wheat-flour noodles came from China, but the dish has been pretty much taken to heart by the Japanese. They even have two museums dedicated to this nourishing staple. Shin-Yokohama Ramen Museum in Tokyo is a gastronomic tour of ramen varieties throughout Japan. The museum even has something of an amusement park atmosphere. There are nine food stalls in a
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streetscape styled to look like it is the auspicious year of 1958 — the anniversary of the invention of instant ramen. The Cup Noodles Museum in Osaka is an ode to the dietary regimen of US colleges — and lots of other folks from around the world. Here you travel through a tunnel lined with the package designs of 800 Cup Noodles and revel in the making of chicken ramen, from kneading the dough to flash-frying it dry. There is even a replica of the original workshed and many nods to the inventor, Momofuku Ando. Cup O’Noodles may have been the seed, but the variety of ramen has blossomed with variations in complexity of flavor, depending
on the care taken with each ingredient. The noodles can range in thickness and curl. According to the Shin-Yokohama Ramen Museum, wavy noodles are more compatible with lighter soups, and straight noodles are better with thicker soups. Noodles range from freshly made, pre-cooked and frozen or dried. Slightly chewy is a preferred characteristic. The broth is at the heart of the dish. It’s the umami characteristic that can make a simple bowl of food so satisfying. The Chinese tend to use just chicken bones, but pork or fish bones can also develop into a nice broth, with the latter favored by the Japanese. Other ingredients that help to further define the dish include salt, miso and soy sauce. When done right, a broth is light, buttery rich, and shimmers with oils and gelatin. Toppings, the elements that really make
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FOOD & DRINK
While there might not be dedicated ramen shops in every city just yet, varieties of ramen are beginning to appear on menus. Begin your tour of ramen with the following suggestions:
should be for an authentic bowl. They don’t pretend to be a ramen shop, and confess to buying a Japanese broth made with fish bones. It was the best broth I tasted in my short tour. The Tan Tan version was a nice complement of sesame with a little spice, and the chashu was very tender.
Takumi
Yoshimama
From there, I favor a light, yet rich buttery broth and a perfectly cooked, marinated egg. Beyond that, I can forgive unconventional additions, such as shredded carrots or bok choy, as a diversion to a fusion style.
197 Daniel Webster Hwy., Nashua takumijapanese.com This truly Japanese eatery offers a few ramen bowls for lunch only. The broth is rich, smooth and light in color, as it
427 Amherst St., Nashua yoshimamasushi.com They claim all they add to the broth is soy sauce. Their version would be ideal for vegetarians as it was also topped
photos by susan laughlin
the soup a meal, can traditionally include some or all of the following — nori seaweed, green onions, corn, a seasoned roast pork called chashu and a soft-simmered egg called ajitsuke. The egg is often marinated in a mix of soy sauce, mirin, saké and maybe a bit of sugar. The longer it soaks, the darker it will look, but it’s important that the yolk is very soft and close to runny. The concept of the Ramen-Ya shop started in Japan as a fast-food offering. Most are small stores where you can eat in about 10 minutes. The trend arrived in the US a while back and, like many of these things, it took time for it to make its way to New Hampshire. Happily, Granite State chefs are starting to embrace the ramen craze. While there might not be dedicated ramen shops in every city just yet, varieties of ramen are beginning to appear on menus. The beauty of ramen is that you’ll never find any two alike. Even in Japan, there are so many regional differences that the soup cannot be contained in a box. In judging ramen, the first test is simply whether it tastes good.
Find authentic ramen (for lunch only) at Takumi in Nashua. nhmagazine.com | May 2019
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Anju Noodle Bar
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FOOD & DRINK
photo by susan laughlin
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FOOD & DRINK
with a bevy of vegetables including enoki mushrooms. Shrimp, chicken or beef is available too.
Noodles and Pearls
You You Japanese Bistro
Owner Richard Weisberg does it all. He makes a vegetable broth for the ramen, marinates the soft-cooked eggs and prepares the soup from fresh frozen noodles, which I enjoyed the most on my tour. They were a little fatter than most and had a nice chew factor since they weren’t overcooked, just heated in the broth. The bowl looks a little more like a bowl of pho with all the bean sprouts and shredded carrots, and the eggs were a tad over-cooked. The nice array of bubble tea offers a fun factor if the weather is too warm for soup.
26 Pleasant St., Concord Facebook
150 Broad St., Nashua youyoubistro.com
I found a nicely balanced bowl with a thin broth and a perfectly cooked egg. Owner Vincent Woo says that in Asia it’s prepared with an unmarinated egg.
photo by susan laughlin
Whiskey & Wine 148 N. Main St., Concord Facebook
Their new chef, Ryan Lemieux, was given the recipe by the former owners, Stacey Murphy and Chef David Spagnuolo. He presents a nice bowl with his own homemade broth. When I stopped in, there was a special seafood version made with fish stock. I recommended he make it a staple.
Moritomo Japanese Steak House and Sushi Bar 32 Fort Eddy Rd., Concord moritomonh.com
This unpretentious bowl sports a stock
Noodz
968 Elm St., Manchester Facebook The noodles at Concord’s Noodles and Pearls were some of the best on this tour.
light in color and is moderately rich. Moritomo is of the few spots that offer the traditional fishcake, which provides a design element but, frankly, not much flavor. The egg was lightly marinated.
Joel Soucy and Chef Nick Provencher offer a variety of ramen in a fast-serve atmosphere. The pork version has a smoky broth and a rich slice of pork belly along with the soft egg, while their miso chicken Sapporo is a chicken broth with slow-roasted chicken, baby bok choy, corn kernels and shiitake
MARKETPLACE
Shop. Dine. Explore.
Spend the day with us on the shores of Lake Winnipesaukee! 10 Unique Marketplace Shops • Five Distinctive Restaurants • Waterfront Boardwalk and Park Award-Winning Sculpture Walk and Gardens • Al Fresco Dining • Friday Night Music in July & August Mill Falls Marketplace • Shops open daily at 10 a.m. • Routes 3 & 25. • Meredith, NH • millfalls.com nhmagazine.com | May 2019
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mushrooms. They are one of the few shops that use their own fromscratch noodles, which is a nice touch.
Bedford Village Inn Tavern
A Rare Find Our locally sourced menu features select steaks, fresh seafood and seasonal produce. award-winning wine list • specialty cocktails • craft beers on tap live music patio and private dining
convenient free parking
CRsTheRestaurant.com Chuck Rolecek, Proprietor
287 Exeter Road, Hampton, NH
603.929.7972
2 Olde Bedford Way, Bedford bedfordvillageinn.com
Executive Chef Tina Verville is proud of her ramen. It’s a generous bowl with an attractive array of roasted pork, smoked ham hock, egg and Asian vegetables in a flavorful dark broth.
Pearl Restaurant & Oyster Bar
1 Jaffrey Rd., Peterborough pearl-peterborough.com The whole menu here has Asian influence. Former owner Dave Chicane visited Vietnam and enjoyed the vibrant and healthy cuisine that inspired his
Noodz in Manchester
New Hampshire menu. Current chef and owner Harris Weldon has kept the beat while also maintaining Bantam Grill a few doors down. The ramen bowl is a popular menu item with a rich, dark broth, topped with a very soft egg and strips of pork belly. At $19, it was also one of the most expensive.
Crazy Noodle House
Th array of noodle dishes range from stir-fried rice noodles to egg noodles with BBQ pork to udon with fish balls. They offer two versions of ramen, one with a miso base, pork char siu, mushrooms and bok choy and a spicy Korean version with a kimchi base.
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photo by susan laughlin
44 Nashua Rd., Londonderry crazynoodlehouse.wordpress.com
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SMALL BITES
More places to try OBA Noodle Bar, Exeter
69 Water St. obanoodlebar.com This charming new eatery is located at the former Hemingway’s Restaurant location. The interesting menu features the favorite Asian-inspired foods of chef and owner Toi. High on her list is the Oba ramen with a miso broth, chashu pork, Japanese bamboo, shoyu egg, corn, bean sprouts and scallions. It’s a delightful mix with a flavorful broth.
Bamee, Durham
12 Jenkins Ct. bameedurham.com In addition to a number of dishes where you can choose the type of noodle, the chef’s noddle specials section of the menu has two versions of ramen. The miso broth ramen (spicy or regular) has corn, roast pork, sesame seeds, bean sprouts, chopped ginger, seaweed and scallions. The teriyaki ramen has grilled chicken with teriyaki sauce, bean sprouts, sesame seeds and scallions. Try the miso broth ramen with pork at the brand new OBA Noodle Bar in Exeter.
Sushiya
72 S. Main St., Hanover hanoversushiya.com Their Kauni ramen has a light beef bone broth with seasoned pork belly, scallions, bean sprouts, mushroom and marinated egg. They also offer a miso base and shoyu with just soy sauce. Try one of the katsu versions with panko-breaded and fried chicken or pork.
Thai restaurant. They offer a range of Asian noodle soups, including a pork chashu ramen. It has a lot going for it — a nice flavorful broth mostly from vegetable stock, a tender, rolled chashu and additions of egg, bamboo shoots, mushrooms, nori, sesame, fried onions and scallions. NH
Top ramen spots in the Boston Area. We realize that sometimes you do leave the borders of our great state. If you’re headed south sometime soon, here are a few places to check out, as suggested by Takumi general manager Motoi Nakanishi (pictured).
Anju Noodle Bar
7 Wallingford Sq., Kittery, Maine anjunoodlebar.com
photos by susan laughlin
Step across Memorial Bridge for well-conceived ramen built from a bone broth and featuring fresh Sora Houseman Sun Noodles and soy marinated eggs. Their spicy miso ramen features ground sesame lamb.
HANA Japanese Restaurant
Pikaichi, Medford pikaichiramen.com Ganko Ittetsu, Brookline
7 Continental Blvd., Merrimack hanamerrimack.com
gankoramen.com
This new Japanese-style eatery is from the owners of nearby Sweet Ginger
santouka-usa.com
Santouka, Cambridge and Boston
Ramen Glossary Soya: ramen broth with salt as main flavoring Miso: ramen broth with fermented soybeans as main flavoring Shoyo: ramen broth seasoned with soy sauce Tonkotsu: ramen broth created with roasted and boiled pork bones Katsu: panko-breaded and fried chicken cutlet Tonkatsu: panko-breaded and fried pork cutlet Chashu: seasoned roast or braised pork or pork belly often presented as a round slice Negi: green onions Menma: seasoned bamboo shoots (not sprouts) Nori: roasted seaweed Naruto: fishcake Tare: seasoning for broth Ajitsuke: a soft-simmered egg or six-minute egg sometimes marinated in sake, soy sauce and mirin. Yolk should be “jammy” or soft enough to be a little runny. nhmagazine.com | May 2019
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603 Informer
“Drawing is still basically the same as it has been since prehistoric times. It brings together man and the world. It lives through magic.” — Keith Haring
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Artwork by Marek Bennett
Blips 29 Out and About 30 Politics 32 Artisan 33 What Do You Know? 34
REVIEW
Epic Sketches
A minimalist view of the Civil War brings it to life by rick broussard
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eaching artist, musician and graphic novelist Marek Bennett lives in a old home on a road that bears his family’s name in the small college town of Henniker. As a graphic storyteller, Bennett had already explored themes as nearby as an imaginary New Hampshire family donut shop (“Breakfast at Mimi’s”) and as farflung as an exploration of family history in Eastern Europe. While pondering what to do next, he decided to start even closer to home with a visit to the Henniker Historical Society archives. Looking through files from the Civil War era, he found the inspiration he had sought — a memoir of a local teacher named Freeman Eri Colby, who enlisted in the 39th Massachusetts Volunteers along with a brother and a childhood friend. The memoir, a reconstruction by Colby from diaries, correspondence and memory, was written in the early 1900s, just before World War 1, and about the same time as Bennett’s family was getting established in Henniker. What Colby’s writings lacked in action and glory was more than made up for in clarity of detail about the mundane thoughts and deeds of a soldier swept nhmagazine.com | May 2019
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603 INFORMER up in the strife, tedium, homesickness and confusion of military life. For an artist like Bennett, it was pay dirt. “As a kid, I got really into ‘Garfield’ and ‘Bloom County’ and then later ‘Calvin and Hobbes.’ I just loved the sense of the infinite story,” says Bennett. A daily comic strip is told in small bits over time, he explains, “so not a lot is going to happen, but as you read it, it accumulates.” Bennett says that, with those small increments, the bond between artist and audience grows and the vision that brings them together, made up of simple drawings on a page, comes to life. And it’s only when the characters become real to the reader that they can begin to truly share their stories. Volumes 1 and 2 of “The Civil War Diary of Freeman Colby” are perhaps the most “real” view of the Civil War many readers will ever encounter, and while
REVIEW
the depictions of soldiers, battlefields and tactics are sketched minimally — often little more than stick figures — by filling in the details with imagination, the reader becomes a part of the story. After completing volume 1 of his saga, Bennett knew he would need to expand his cast of characters and, once again, he found inspiration in historical archives, this time from the letters and notebooks of Civil War nurse Sarah Low of Dover. But by moving from simply illustrating a memoir to crafting a narrative based on various writings, Bennett knew he was moving into riskier territory. “I’m imposing my own editorial decisions now,” he says. “But it’s going to deepen my understanding of Colby’s story and Low’s story to have them side by side.” Meanwhile, historical characters (like poet Walt Whitman, who volunteered at a
war hospital) and details of military order and Civil War-era life further illuminate the past. Bennett provides a generous appendix in each volume to provide additional facts, images and nomenclature. After a successful volume 1 and a Kickstarter campaign-funded volume 2, a third book is already being planned. Writer and abolitionist Harriet Jacobs, who chronicled her life as a slave will make an appearance, and the point of view of “contrabands” (refugee slaves) will be explored. “The Civil War Diary of Freeman Colby” volumes 1 and 2 may seem like simple sketches in a viewfinder, but if you press your eye to the lens, the most tumultuous era of American history will spring to life and invite you in. Volumes 1 and 2 are available for $44 from marekbennet.com. NH
Artist Marek Bennett in his Henniker home and studio is surrounded by artwork from various publishing projects. Learn more about his work or order books at marekbennett.com.
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IN THE NEWS
Blips Monitoring appearances of the 603 on the media radar since 2006 and the North Country, in general, that they’ve sort of been forgotten — by the country and even in the context of the state,” Conroy says. While the story at the center of the podcast is, of course, fictional, Conroy hopes the characters and the personal struggles they bring to the story nonetheless reflect the realities of daily life in this oft-overlooked region. “I wanted to capture a particular place and hone in on what makes northern New Hampshire, and Berlin, specifically, kind of a microcosm for a lot of issues the country as a whole is facing,” Conroy explains, “when it comes to the decline of certain way of life that was vibrant for a long time and the way the country has changed in the last decade plus and how we’re all trying to reconcile with that.” Whether the podcast lives up to those aspirations, we’ll leave it up to locals to decide. Catch its eight-run episode on iTunes or your preferred podcast platform of choice. NH
Channeling Berlin
The City That Trees Built gets some gritty podcast glory BY CASEY MCDERMOTT
courtesy photos
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hen we first meet Simon Itani — the protagonist of the new hit fiction podcast “Blackout” — we aren’t quite sure where he is, and neither is he. “Somewhere on the border between New Hampshire and Massachusetts, I think,” the character muses. We aren’t quite sure how Simon ended up there, but we know he just survived a plane crash after soaring above the White Mountains, and — according to his foreboding captain’s log — “it’s 103 days since the blackout began.” But any eagle-eared listener is sure to recognize the voice behind the podcast’s main character: newly minted Oscar winner Rami Malek. After channeling Freddie Mercury in “Bohemian Rhapsody” and a hacker in the television show “Mr. Robot,” Malek’s latest role finds him playing a 39-year-old local radio DJ in Berlin, New Hampshire, who’s trying to piece together why the power grid went down in his hometown and — soon, we learn — the rest of the country. The sound-rich audio thriller, backed by production companies QCode and Endeavor Audio, catapulted to one of the top slots on iTunes charts within weeks of its launch in March. New Hampshire residents who are psyched to see their home turf get this kind of star
treatment have “Blackout” creator and self-professed New Hampshire enthusiast Scott Conroy to thank. A longtime political reporter, Conroy logged “more 17-hour days on the campaign trail than [he’d] care to admit” following presidential hopefuls across the state. But now that he’s in the business of writing scripts, not news stories, he hoped to channel his affection for the Granite State into a narrative that wasn’t centered on the presidential primary. “I had this idea of telling a story of a big, massive event, but through the prism of a very small town and kind of a tight-knit community, and to see what happens when that community falls increasingly into a state of tribalism, and how our dependence on technology relates to all of that,” Conroy explains. Berlin, he says, seemed a perfect backdrop for a tale about a community that finds itself — literally — off the grid. As a reporter, Conroy says he was struck by the approach most presidential hopefuls took to campaigning in New Hampshire’s North Country: Typically, they’d carve out time for one or two obligatory trips, but otherwise treating the region as something of an afterthought. “I got a real sense from the people in Berlin
Play ball! Former New Hampshire Fisher
Cat Vladimir Guerrero Jr. attracted all kinds of national headlines last year — Sports Illustrated called him “Baseball’s Most Exciting Prospect” — and is continuing to generate buzz as this season kicks off. As he prepares to debut with the Toronto Blue Jays, The Wall Street Journal dubbed him “seemingly the kind of hitter that comes around only once every generation.”
Most know Walpole’s most famous resident,
Ken Burns, from his esteemed career as a
documentarian. But did you know he’s also a restaurateur? Burns’ stake in The Restaurant at Burdick’s, located in his hometown of Walpole, recently caught the attention of Food & Wine. The resulting feature is full of delicious tidbits like this one: “When his work requires him to hole up in the editing room for days at a time, he’s been known to subsist solely on the restaurant’s Ken’s Salad. The dish of Bibb lettuce, grilled salmon, avocado, shaved Parmesan, and lemon vinaigrette is Burns’ own creation.” nhmagazine.com | May 2019
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SCENE
Out and About These events put the “fun” in fundraisers
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photos by susan laughlin
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3/11 The Steel Chef Challenge
Four local chefs went head-to-head during this live cooking competition that benefits the New Hampshire Food Bank. The fourth annual event was held at the DoubleTree by Hilton in Manchester, and was once again hosted by celebrity chef Alex Guarnaschelli of the Food Network. This year’s brave and talented contestants were Nick Provencher, owner and executive chef of The Birch on Elm and Noodz; George Bezanson, executive chef and owner of Earth’s Harvest Kitchen & Juicery; Bradley Labarre, rectory chef at St. Paul’s School; and Chris Viaud, executive chef and co-owner of Greenleaf Milford and The Farmers Dinner. Their dishes were judged by Chef Michael Buckely, chef and owner of Michael Timothy’s Dining Group; Chef Tony Bomba, the 2017 Steel Chef winner and executive chef of The Common Man’s specialty restaurants; and Erin Fehlau, WMUR-TV morning news anchor and host of “NH Chronicle.” 1 From left: Chris Viaud, Nick Provencher, Bradley Labarre and George Bezanson 2 Bradley Labarre brings his finished plates to the judges. 3 Chris Viaud 4 From left: Judges Tony Bomba, Erin Fehlau and Michael Buckley 5 Alex Guarnaschelli and Nick Provencher 6 The winning chef George Bezanson is awarded the Steel Chef competition trophy.
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SCENE
3/23 On Tap for CASA NH
courtesy photos
The On Tap for CASA NH 12-hour bar stool marathon was once again held at New England’s Tap House Grille in Hooksett. Teams pledged to occupy a bar seat for the full 12 hours, raising money to support the volunteer advocates who speak for New Hampshire’s abused and neglected children in the court system. This year’s event was the most successful yet, raising over $59,000. New Hampshire Magazine is a proud sponsor of this event. 1 New Hampshire Magazine sales representative Josh Auger’s son Julian put on an Irish step dance display, raising $140 from the crowd. 2 Rebel Collective lifted everyone’s spirits later on in the evening. 3 The stein-hoist was an impressive display of strength. 4 Teams settle in at the bar at 12 p.m. as the event began.
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POLITICS
illustration by peter noonan
603 INFORMER
Shrinking Coverage
Statehouse reporters are vital but increasingly rare by James pindell
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ome were shocked when the New Hampshire State Senate recently passed, by a single vote, a bill allowing for two casinos. For years, the gambling industry has tried to get the Legislature to approve just one casino, but strangely, this year saw no major push for or against it. Then, in late March, the two-casino bill sponsored by Sen. Lou D’Allesandro, a Manchester Democrat, passed 13 to 11. Surprised observers had no idea how the House of Representatives felt about the measure, much less Gov. Chris Sununu. But no one should be surprised that they were surprised. Despite having, by far, the largest state legislature, and almost certainly by far the most bills to process per year of any state, a 2014 Pew study showed that New Hampshire has one of the smallest statehouse-dedicated press corps in the nation. They found just five full-time reporters covering the New Hampshire statehouse. It is safe to say the number of reporters is either the same or probably worse than it was five years ago. It makes sense that small states would have fewer media outlets and fewer working
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reporters. South Dakota only had two reporters assigned to their statehouse on a full-time basis, the study found, but unlike other less-populated states such as Vermont or Montana, New Hampshire has the third largest legislative branch body in the world. With 424 members, it ranks only behind the Indian Parliament and the United States Congress. With so many legislators, so many bills and so many votes, surprises are bound to occur. Back when I covered the Legislature more thoroughly, I learned that when there is a close vote in front of the 400-person House, most reporters give up trying to figure out what exactly will happen. They simply don’t have the resources to verify the headcounts provided by one side or the other. When I covered politics at WMUR-TV, I was given kudos for trying to create a vote tracker on a previous casino bill. Such tracking happens all the time in other states, or with Congress where there are more legislative staff and reporters. In New Hampshire, there is basically no staff, and the members of the Legislature are essentially volunteers, meaning it’s become more common for
them to no longer list contact information. Just getting the first 200 Concord legislators on the record for a particular bill takes time, but the second half can be a real headache. And there is no way anyone can track even a fraction of bills with such precision. This applies to things we will eventually know, like the outcome of a vote, but imagine what stories we’ll never hear because there just aren’t enough reporters to discover or shed light on them. This is bad for people of all political ideologies. Studies confirm that when governments don’t have enough watchdogs, it breeds an environment of higher taxes, money misspent and a leadership structure with less incentive to focus on the community’s priorities. The reason for the lack of reporters is simple: the collapse in the local journalism market. If forced to choose, a newspaper such as the Portsmouth Herald will always keep a local city hall reporter over a Statehouse reporter. Maybe someday a new journalism business model will provide more watchdog reporters, but until then, the best a citizen can do is subscribe to a local newspaper. NH
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ARTISAN
“Going, Going, Gone” Orly Genger (New York, B. 1979) Recycled lobster rope
Outdoor Sculpture A world-class art park opens in Kensington by Susan Laughlin
courtesy photo
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lnoba in Kensington defies easy definition. Created by the Lewis Family Foundation, Alnoba’s mission is, to put it simply, saving the Earth. That is, of course, a big task with no easy solutions. To help achieve such a lofty goal, Alnoba hosts a number leadership development programs to teach people how to make changes in their communities and beyond. The 400 acres also include a network of trails, aerial park, yoga studio, a farm-to-table restaurant, cabins and even a restored 1848 barn available for events. Opening this month is the newest addition to the property — a sculpture park. As avid travelers, husband and wife Alan and Harriet Lewis discover interesting sculptures and bring their favorites back to share with visitors. Wherever you are in your sense
of art appreciation, there is delight at every turn. Alnoba encourages touching and even climbing on pieces, embracing the concept of “art less precious.” Colorful human-like forms, known as the “Yoga Girls,” are placed on the edge of the woods, teasing viewers to enjoy the trails. A 1,000-pound bronze gorilla holds court on the lawn, while a totem pole adds color and diversity. There are about 20 pieces to date with a few that were built onsite. The plan for 2020 is to enrich the property with 20 to 30 more sculptures in an effort to “bring the world” to Kensington. Alnoba will be open to the public on a monthly basis starting May 1 and 2. While visiting, plan a stop at Eastman’s Corner to enjoy lunch with foods grown on Alnoba’s land and in their greenhouses. NH
“Indeterminate Line” Bernar Venet (France, B. 1941) Rolled steel
Artists shown at Alnoba include John Lopez, Andy Goldsworthy, Michele Oka Doner, DeWitt Godfrey, Allan Houser, Ernesto Neto and Pablo Atchugarry.
Find It
Alnoba’s Art Sculpture Park 24 Cottage Rd., Kensington alnoba.org nhmagazine.com | May 2019
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WHAT DO YOU KNOW?
Military Precision
Attention to detail and order is a hallmark of our armed services, even in their memorial honors by marshall hudson
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t the New Hampshire State Veterans Cemetery in Boscawen, the headstones line up left to right and back and forth by rank and file with such precision that even on the diagonals they perfectly align. The neat and orderly effect is both calming and stunning at the same time. The tranquil setting situated on a wooded bluff overlooking the Merrimack River conveys a natural beauty that makes it an ideal dignified and special place for a veterans cemetery. The idea of creating a memorial cemetery for New Hampshire veterans was conceived in the mid-1980s. At that time, there were 114 national cemeteries operated by the Veterans Administration, but due to space constraints,
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55 of them were closed except for cremations or for the spouses of a veteran already interred within the cemetery. There were still some 179,000 gravesites available nationwide, but there were also an estimated 27 million veterans qualifying for burial in a national cemetery and, of those, nearly 8 million were over the age of 70. The foreseeable demand was huge, and the national cemeteries were running out of room. To address the looming shortage of gravesites, the Department of Veterans Affairs began an ambitious program of developing new cemeteries. In 1993, the VA began providing grant money to the states to help finance the development of state-owned and operated veteran cemeteries. At that time, New Hampshire did
Since breaking ground in 1997, The NH State Veterans Cemetery in Boscawen has become the final resting place for thousands.
not have a veterans cemetery, and the nearest national cemetery accepting New Hampshire veterans was located on Cape Cod. While other states in the Northeast did have veterans cemeteries, many had a state residency requirement that precluded New Hampshire residents from being interred there. With an estimated population of 146,000 veterans in
Headstones are precisely aligned like troops standing guard over honored comrades.
photos by marshall hudson
603 INFORMER
603 INFORMER
photo courtesy of marshall hudson
WHAT DO YOU KNOW?
Members of the 157th Combat Engineering Squadron from Pease AFB worked on early excavation projects at the cemetery.
New Hampshire, there was a clear need to develop a quality location to bury our deceased veterans with dignity and honor. A search committee formed under Gov. Judd Gregg was tasked with finding a suitable site on which to develop a New Hampshire veterans cemetery. The committee began look-
ing at existing state-owned lands in the hopes of finding an appropriate parcel without any acquisition costs. Criteria included a dignified, peaceful location within close proximity of major veteran populations, and it also needed to be near primary road networks. Lands evaluated included locations at Bear Brook State Park
in Allenstown, Annett State Forest in Rindge, and Pease Air Force Base on the Seacoast. In 1994, a parcel in Boscawen was identified, which was then held by the NH Division of Forest and Lands for use as a state forest. Gov. Stephen Merrill approved the transfer of 104 acres at the Merrimack River State Forest over to the NH Veterans Home. Merrill also signed a bill into law that established a State Veterans Cemetery and made an appropriation therefor. Donations and a mix and match of state and federal funds were earmarked for cemetery design and construction, and the transformation of rural woodlands into a cemetery was begun. The next few years were spent pursuing designs, permits, funding, site engineering, and executing the contracts necessary to launch construction of the first phase of the project. Official groundbreaking ceremonies took place in May of 1997, and a few months later in September, the New Hampshire State Veterans Cemetery was officially dedicated at a ceremony presided over by Gov. Jeanne Shaheen. Two months later on November 18, 1997, WWI and WWII Navy veteran, Ernest Holm, was the first interment at the new cemetery.
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603 INFORMER As of January 1, 2019, there have been a total of 11,200 interments: 8,321 veterans and 2,879 non-veteran spouses. This includes 13 who made the ultimate sacrifice and were killed in action, and 37 who were once held as a prisoner of war. There are at least 205 interred veterans who served in multiple branches of the armed services, and 875 who served in multiple wars or conflicts. An expansion project currently underway will add another 1,410 pre-placed crypts for future full-casket burials and create 1,862 designated locations for the burial of in-ground cremains. The project will also expand upon the existing road network and prepare an area that will provide for the placement of six additional columbaria at a future date. This expansion project is on target for completion in July of 2019. As need arises and at dates to be determined by demand, additional expansion in planned phases are prepared for with an overall master plan. With these future phases, the cemetery has enough acreage and design to accommodate veterans and their eligible dependents for many years to come. Five full-time and two part-time groundscrew personnel, augmented by volunteers, mow the grass, trim around the headstones,
WHAT DO YOU KNOW?
seed, rake, open and close graves, erect headstones, clean the chapel between services, plow snow, handle maintenance on the buildings, and do whatever else needs to be done. To show respect for the veteran being interred, grounds work is scheduled so that the personnel work on the opposite side of the cemetery whenever an interment service is taking place. When taps are sounded, they shut down lawnmowers, leaf blowers, and backhoes and stand with their hands over their hearts until the final note fades away. Two full-time administrators, an interment coordinator, and the cemetery director make up the rest of the staff that keeps the operation functioning smoothly as they routinely schedule four or more services a day, five days a week. In late May, preparations for Memorial Day include staff and volunteers tackling the task of placing an American flag at every headstone. Volunteers are instructed how to utilize a unique measuring device that precisely establishes a uniform height and location for each flag. Memorial Day services this year will be organized and hosted by the NH American Legion and will be held on the traditional Memorial Day date of May 30, starting promptly at 11 a.m. Memorial Day is also the kickoff
day for the start of “100 Nights of Remembrance,� when a bugler will sound taps every evening, rain or shine, at 7 p.m., through September 11. After the 100 consecutive nights have ended, taps are then sounded only once a week on Sunday afternoon at 1 p.m., rain, shine, or snow, until the opening ceremony again on the following Memorial Day. So that they are never forgotten, 100 Nights of Remembrance is dedicated to honoring and paying respect to those who have served our country in the armed services. The public is welcome to attend these solemn ceremonies. If you visit the cemetery for the Memorial Day service or to observe any of the 100 Nights of Remembrance sundown taps ceremonies, be sure to take a few moments and wander the cemetery grounds. Observe the alignment of the rows of headstones, and take a few moments to acknowledge the service and sacrifice of the veterans buried beneath them. NH Note: The cemetery grounds, vestibule of the administration building, and restrooms are open to the public seven days a week during daylight hours. The vestibule of the administration building has a grave locater, cemetery application forms, and other pertinent information. The administrative offices are open Monday through Friday, 8 a.m.-4 p.m., except for holidays.
Get ready for summer
fun Pick up your copy of ParentingNH ’s Family Summer Fun Guide 2019 in June.
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Find it at hundreds of locations in NH, as well as Manchester-Boston Regional Airport and several Welcome Centers across the state. 36
nhmagazine.com | May 2019
Matthew Lomanno photo.
It was once said that the strength of a nation is revealed by its respect shown toward women. We now recognize that our best hopes for the future depend on the contributions that women bring to the conversation, whether in business, science, culture or politics. New Hampshire has long been in the lead as a place for women in positions of power and
celebrating the economic empowerment, entrepreneurial talent and practical wisdom that women bring to the new photos by Matthew Lomanno hampshire business community
authority. In this issue of New Hampshire Magazine, we recognize women who have made singular accomplishments in a variety of careers. It’s our honor to commend them and to feature them in this special promotional guide.
TerryAnn Bowen manchester firing line
Manchester, NH 03103 (603) 668-9015 • www.gunsnh.com
Matthew Lomanno photo. promotion
At one point in her life, shooting at a gun range was the farthest thing from TerryAnn Bowen’s mind. Now, as co-owner of Manchester Firing Line — along with her U.S. Marine Veteran husband Jake — Bowen, and her hot pink Glock 19, are fixtures at the state-of-the-art Brown Avenue facility. Combining her background in business, her passion for educating and empowering others and her knowledge on the range, TerryAnn — a mother of six — provides hands-on, expert guidance, personally picking and training the professional staff and making sure they understand the unique needs of new shooters. In addition to her tireless efforts as a fundraiser for breast cancer research, she is a supporter of organizations like Harbor Homes, Toys for Tots and a long list of area youth sports organizations.
Amanda Osmer GRAPPONE AUTOMOTIVE GROUP
Bow, NH 03304 (800) 528-8993 This year, Grappone Automowww.grappone.com tive Group is celebrating 95 years of service to New Hampshire. Current owner Amanda Grappone Osmer has worked for more than 20 years in the business that her great-grandparents started as a gas station in 1924. Of all the things Grappone has come to be known for, Amanda is most proud of the team. Growing up, she worked in all of the company’s departments and credits this for her current approach to leadership: Seek to understand people and their situations so you can best serve them. She’s also proud of the more than 20 women in leadership roles who help make Grappone tick every day.
promotion
Debra Rivest
Back before craft beer was booming, Debra Rivest opened Elm City Brewing Company in 1995. It was Keene’s first ELM CITY BREWING CO. Keene, NH 03431 brewery, and the state’s seventh micro-brewery. This (603) 355-3335 local favorite has gained national recognition for their www. elmcitybrewing.com well-crafted beers, winning a 2018 World Beer Cup gold medal and 2016 Great American beer festival gold medal for the same beer. Under Rivest’s leadership, Elm City’s other mission — besides great food, beer and atmosphere — is local sourcing and the environment. Spent grains and grain sacks are used by area farms to feed livestock and package compost. Elm City also composts prep food waste, repurposes and recycles. All to-go containers, utensils and straws are compostable, and no plastic bags are used. Rivest and the entire team are passionate about what they do — go see what they are all about today. Matthew Lomanno photo.
promotion
Matthew Lomanno photo.
Amy LaBelle
Building LaBelle Winery has taught Amy a lot, and she’s evolved from the many lessons learned along the way. She’s emerged a stronger leader and mentor, a certified winemaker, innovative entrepreneur and philanthropist. Amy is serious about her mission to provide customers with products and services that spark a sense of joy and enrichment. Her vision is to give back to the community through charitable giving in ways that are fulfilling, impactful and meaningful. A successful business allows Amy to give back, which is paramount for her. Education, dedication, integrity, love of craft, innovation and passion is her formula for success. LaBelle Winery
Amherst, NH 03031 (603) 672-9898 www.labellewinerynh.com
promotion
Matthew Lomanno photo.
Svetlana Yanushkevich
Svetlana Yanushkevich knows about wine — and running a business. As a professional sommelier and owner of WineNot Boutique in Nashua, both WINENOT BOUTIQUE of her skills are put to good use. In 2010, Svetlana opened WineNot in Nashua, NH 03060 (603) 204-5569 a small space with a few wines and big ideas. Today, it’s one of the largwww.winenotboutique.com est independent wine shops in the state, with a selection of more than 600 wines, all personally chosen by Svetlana. Her “passion project” is to share her knowledge and love of wine with the world, which she does via her award-winning shop and as the organizer of international wine and gastronomy tours to prestigious wine regions. Stop by soon and explore the world of wine with one of the state’s best teachers. promotion
603 INFORMER
TRANSCRIPT
Dedicated Digger Photo and interview by David Mendelsohn
Digging graves by hand is not as much fun as one might think. Roots, rocks, frozen soil, rainwater, snowfall and sudden soil collapses are a few of the sediment impediments you’re likely to unearth. Yet it needs to be done because you have a firm deadline. Period, end of sentence. Mark Hubbard has been facing these challenges for 40 years, and although his company, Dignified Cemetery Services, has expanded into monuments and vaults, he and his crew break out their shovels and picks, and still dig out those perfect rectangles by hand. Whatever and whenever. All year long.
I started digging alone 40 years ago. Now I have 12 trucks. I remember standing on the edge of my first hole in admiration, but within seconds I fell in with a bunch of dirt and grass. You eventually learn never to stand on the edge of an open grave. I’d only get the difficult cemeteries where no one else wanted to dig with hardpan, large rocks, roots and water. Hardpan is a dark soil you cannot dig without loosening. You have to painstakingly use a pick and then shovel. To remove rocks, you have dig around them, then pull them out. Once I set a rock on my tailgate and it snapped the tailgate right off the truck. Funerals are never canceled [due to] weather. You can find yourself in pouring rain, snow and extreme heat. In the winter, I have to use a jackhammer to get through the frost. If it’s a cold winter with little snow, I have had over three feet of freeze.
Every grave requires the removal of about 20 wheelbarrows of dirt. That’s the allowance for the burial vault. Sometimes you have to wheel them 100 yards to the dump pile in the cemetery. It can be more challenging than the digging. I’ve had a lot of people quit after that. To hand-dig a grave it takes between two and eight hours, depending on the grave and the conditions. When I was a younger, I encountered an ideal situation to break a hand-digging world record. I dug the grave from start to finish in 50 minutes. It is a time that I am still proud of today. I come from a family of farmers and loggers, so hard physical work was a normal way of life. We are always looking for good gravediggers. Qualifications include small head, big back, ability to draw a rectangle and a strong understanding of how a shovel works. Six feet under is a fallacy. Graves are 52 inches deep, 40 inches wide and eight feet long.
Hubbard notes that prior to the 1940s, burial vaults were not mandatory and this is why you often see sunken gravesites and tipped monuments in the older section of the cemeteries. “Now, 95 percent of cemeteries in New England require a burial vault,” says Hubbard. Burial vaults cost as little as $1,000 for a simple concrete affair to upward of $12,000 for a fancy model like this Doric Bronze with triple wall protection.
Left: Mark Hubbard enjoys a break after digging one perfect grave at the Holy Rosary Cemetery in Hooksett. nhmagazine.com | May 2019
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t s r i F There
. . . n i a t n a Is Mou The Women of Monadnock The thing that signifies the Monadnock Region is the mountain that stands alone in its midst. Mount Monadnock, in all of its rugged beauty, inspires a special kind of people to form community around it — many of them women we think are remarkable. By Barbara Coles Photo by Annie Card
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t is said that Mount Monadnock is one of the world’s rare power centers, a sacred summit where the ley lines of Earth’s energies cross. Skeptics would scoff. But others think that might be why so many of the women who live around the mountain are like-minded, pulled toward that energy, toward nature, toward healthy living, toward artistic expression, toward community. Take Beulah Hepburn Emmet. In 1942, she founded one of the country’s first Waldorf School in Wilton, one of the 40 communities in the Monadnock Region. The philosophy of the school, called High Mowing, was revolutionary in Emmet’s day. Education would be holistic, nurturing the whole student. Yes, excellent academics, but integrated with the arts. Plus, a reverence for nature through environmental awareness and stewardship, and a dedication to sustainable agriculture, healthy food and the importance of community. All of the above are no longer revolutionary. The school, crunchy way before that even became a term, anticipated what would become the dominant character of the countryside — and no doubt profoundly influenced it as its green students became adults, and lived and worked in the region. Another influential phenomenon began in the early 1990s, miles to the west, in Keene, the region’s only city. There, Mary Ann Kristiansen was hand-making soap that she couldn’t sell, at least not in Keene. It sold in San Francisco, New York and even Japan, but in Keene, people preferred Dove and Dial. “It was a sign of affluence then that you could buy things that weren’t
homemade,” Kristiansen says. But a Buy Local movement was about to be born. Thinking about the experience with her soap and seeing “all this beautiful stuff ” being created by people in her spinning group and elsewhere, Kristiansen decided to create a way to get locally made products to market. In 1997, without a stitch of retail experience, she set up Hannah Grimes Marketkplace on Keene’s Main Street. Since then, the store has been selling thousands of products that are “grown, sewn, beaded, knit, carved, blown, fired, written, printed, cured, baked or painted” by area artisans. “It was an idea whose time had come,” Kristiansen says. “It was bubbling up, ready to happen.” But she didn’t stop there. The Marketplace also offered training in business skills, a venture that eventually expanded into the creation of the Hannah Grimes Center for Entrepreneurship. “We realized that we needed a deeper experience in business for some of our makers and growers, as well as for other types of businesses,” Kristiansen says. Along with training in business skills, the new endeavor, begun in 2006 at a separate location, acts as a business incubator and work space, with offices, co-working areas, nooks, cubbies, conference rooms and kitchen. And, especially important for rural businesses, access to the internet. The focus on the needs of rural businesses, especially farms, again puts Kristiansen at the leading edge of a new movement. In partnership with the local newspaper, The Keene Sentinel, an annual “Radically Rural” program was begun. It started with two-day event that took
Amelia Tracy (left) is leading the development of a regenerative agrihood, a community that goes beyond "green," in Peterborough where a 100-year-old stone barn still stands (above). nhmagazine.com | May 2019
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e r e th n e ...th , n i a t n ou is no m . s i e r e then th
courtesy visitnh.gov
- Donovan Leitch
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photo by greg pregent
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place “all over town,” with each location offering training in a different aspect of rural entrepreneurship. More than 500 people from 21 states showed up. The obvious interest has inspired Kristiansen to think about setting up a Radically Rural institute that would make the training available year-round. “We’re building off of what we started,” Kristiansen says. “We’ve been creating rural programs for 22 years. We’ve got some experience, some history, some things to share.” One of Kristiansen’s partners in the quest for a viable rural economy is Amanda Littleton of the Cheshire County Conservation District. A major component of that quest is to help farm businesses become more profitable. “We care a great deal about that,” Littleton says. “Farms are stewarding the natural resources they have on the property, contributing to the local economy, and providing products that are important to the health of the community.” Littleton says there are “a suite of challenges” for farms — low profit margins, lack of markets, expensive equipment and the vagaries of the weather among them. The work of the District to assist with those challenges is wide-ranging, with equipment rental programs, education and technical assistance a major part of it. Key to a farmer’s success, Littleton says, is soil health, especially with the disruptions that climate change is likely to bring: “Keeping the resources intact and in good shape is important, for now and for future generations.” Resilient soil, she adds, can better resist erosion, as well as produce healthier food. Food producers who are dependent on bee pollination face an additional challenge because of the steep decline in the bee population. So, for the past three years, Littleton has led a program to educate farmers and the public about the issue, and to create habitats for bees in a range of locations to determine which environment is most beneficial. Free seeds were offered to encourage bee-friendly plantings. “The beautiful thing about pollinators is that everybody can make a difference,” Littleton says. Also making a difference, a farm fund started three years ago in partnership with the Monadnock Food Co-op that’s aimed at supporting farms that want to diversify their markets, moving beyond farm stands and farmers markets to wholesale. Financial grants have been given to nine farms for the tools — branding, packaging, storage and so on — to move into that market.
Much of the money for the grants came from donations by the Co-op and the 1,000 or so customers who go through its checkout every day with their carts full of healthy, locally grown food. The Co-op has been serving the Keene area since 2013. Jen Risley, a founding board member and now marketing manager, was an early organizer. Having shopped at co-ops in other parts of the country, Risley felt the lack of one when she came to Keene in 2002 to attend graduate school. “I had seen how co-ops draw the community together and help build the food system,” Risley says. “They’re a critical link in the system.” They not only distribute the food that’s produced locally,
Above: Beulah Hepburn Emmet founded High Mowing, one of the country’s first Waldorf Schools, in Wilton. The school philosophy was revolutionary. Education would be holistic, nurturing the whole student. Left: Lovely in any season, here Mt. Monadnock glows in the long light of autumn.
but provide education to the public about the benefits of spending a bit more for the healthy food it offers. To help people who can’t afford it, the Co-op has a “Healthy Food for All” program, which offers a 10 percent discount to participants in the SNAP or WIC program, as well as others. “It’s a helpful way to give back,” Risley says. “And we want to do more — we’re working on another program to provide more fruits and vegetables.” The Co-op is also working on a crowdsourcing program so entrepreneurs can raise money. “Everyone has all these great ideas, but they don’t necessarily have the money to fund them,” Risley says. The
program, called The Local Crowd Monadnock, TLC for short, supplies the know-how for designing a fundraising campaign and getting the word out. To accommodate the growth of the Coop’s services, the facility will soon almost double in size. The expansion will include bigger departments in the store, a larger café and a public meeting space. Anyone can own a piece of the Co-op. What are called member-owners pay $200 to support the work of the Co-op, have a voice in its management, and get discounts, even a share of the profits, if there are profits. When Risley started, there were 500 member-owners, today there are 3,500. Though Kin Schilling’s efforts to encourage healthy eating would also impact many people, she started alone on a patch of land in Hancock, in 2005. “This triangle of land, an acre, belonged to a friend,” Schilling says. “I told them I’d like to do a garden there, and they said, ‘Do it, it’s yours.’” She did, and soon the neighborhood kids began to come by, wanting to help. The garden grew bigger and bigger. Eventually, Schilling took the project — what she would call the Cornucopia Project — into the ConVal school district. First, it was the elementary schools, then the middle schools, then the high school. Depending on the age, the kids hauled soil for raised beds, grew greens they’d sell to the cafeteria, learned about seeds, cooked with healthy ingredients, and acquired skills that are needed for the business of farming and for leadership in general. “It connected kids to where their food comes from and helped them make healthy food choices,” Schilling says. “It was a magical time.” But she wasn’t finished. She turned her attention to creating a community garden with a grant the Cornucopia Project had received. Schilling says, with scores of volunteers and borrowed equipment, “a fabulous garden” was created. The bounty of the garden was donated to the food pantry. In 2014, she left the Cornucopia Project in other hands and began to focus on bees. “If we don’t have bees, we don’t have food,” she says. She and her friend Melissa Stephenson set up the NH Bee Initiative. Their goal — awareness, education, change. Among their projects, getting a muralist, Matt Willey, to paint foot-long honey bees, 187 of them, on a wall at the community center to raise awareness of honey bees’ role in the food system. Though she’s now 75, Schilling has set her nhmagazine.com | May 2019
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become known as the Dublin Art Colony. Working in the shadow of Mount Monadnock, Thayer saw the mountain as “my totem.” Some years before Thayer’s time there, fellow Transcendentalists Ralph Waldo Emerson and Henry David Thoreau were also drawn to the magic of the mountain, writing about their climbs to the summit. For Emerson, there was a “quiet sense conveyed.” Thoreau felt it had “some vast, titanic power.” With its long history in the arts and a surge of new creative energy in recent years,
Jessica Gelter of Arts Alive!, which is celebrating 10 years this month
the region has come to be known as New Hampshire’s “cultural corner.” No doubt, says Jessica Gelter of Arts Alive!, its natural beauty and rural peacefulness has provided inspiration for creative people. To enhance the richness of the region, Arts Alive! was formed as a nonprofit to bring the people of the cultural community together. It would support creative businesses and help build the creative economy. Celebrating its 10th year this month, it has a successful track record of helping hundreds
of creative enterprises get started and to keep them going. That support comes with training workshops, grants, fiscal sponsorships, data on trends, advocacy, information about venues and more. Gelter has been at the helm for the last five years, often working with partners that she says “add weight to the quality of what we’re offering.” Among the partnerships — the promotion of cultural tourism with the Monadnock Travel Council, training in business skills with the Hannah Grimes Center, and celebrating excellence at the annual Ewing Arts Awards with The Keene Sentinel. A new initiative, this one with the Center for Population Health at the Cheshire Medical Center, is the promotion of biophilic design, bringing natural elements — from something as simple as plants to large-scale water features — into living spaces, whether workplaces, schools, hospitals or homes, to increase well-being. There are plans to create a catalog of local artists who can implement that innovative design. All told, Gelter says, the businesses in the Monadnock Region’s creative community — both nonprofits and not — have had an economic impact of close to $85 million. “From what I hear,” says Gelter, “people at the state level are getting jealous about what we have here, a serious envy that we have something that’s pretty special.” One of those special things is Machina Arts. Machina is pronounced like a feminized machine, which is what the name means. “It’s a made-up word,” says Rebecca Hamilton, one of two women who founded the organization. Danya Landis is the other. The name came to them when they staged their first event in a machine shop, once active, now with the machines silent and all brightly colored. It is that kind of unique presentation that Landis and Hamilton strive for in their business of art-inspired events and design, a business that got its start at the Hannah Grimes Center for Entrepreneurs incubator. In its own space now, it has a broad range of offerings: arts events, gallery openings and live music with DJs among them. Landis and Hamilton both bring big-city sophistication to their work. Landis, who lived in New York before she moved to New Hampshire, and Hamilton, who lived San Francisco, struggled with whether a rural environment was right for them. A lot of Right: Danya Landis (left) and Rebecca Hamilton, co-founders of Machina Arts in Keene
photo by michael moore
sights on making sure there are pollinator plants in the community gardens in both Peterborough and Jaffrey. “Can I still do this?” she asks. “Yes, I love it. I’ll never stop.” Down the road from Peterborough’s community garden, there is a place where the concept of community is a bit larger, encompassing the whole world. At the Mariposa Museum and World Culture Center, you can find folk art from six continents, with musical instruments to play, costumes to try on, books to read, workshops, speakers, changing exhibits, and demonstrations by people of other cultures, like the Tibetan monks who come to create — and wipe away — a mandala. The museum’s executive director Karla Hostetler brought her experiences from extensive world travel and international development to enrich the museum’s work. In the seven years that she’s been there, she guided a significant shift in the museum’s focus from exploring world cultures through the lens of the past to, as she says, “looking at cultures in a more present-day sense, cultures interacting through a broader variety of media.” One present-day theme now being presented is “Hello, Dear Enemy,” with a focus on prejudice, the existence of war, and peacemaking as addressed through children’s books from around the world. “It’s the issue of our time,” Hostetler says. “We always try to be positive in our approach, but also be a place where parents, children, students, teachers, people of all ages, learn and think about what unifies people and the forces that can divide us, and what we can do about that. … Ultimately, we have to find ways of coming together if we’re going to save the planet.” The museum has a strong outreach to schools to further its mission of fostering peace and understanding across cultures, providing programs and free resources for teachers to use. Hostetler says, “We try to be not just a brick and mortar place, but a series of experiences that people can have.” All this taking place in the small town that inspired Thornton Wilder’s famous play. Hostetler sees no irony in it: “In many ways the world is becoming a small town, isn’t it? We all know each other in a way that people didn’t know each other in Wilder’s day.” Thornton Wilder got acquainted with Peterborough during his stay at the nearby MacDowell Colony, where artists, writers and composers are offered a retreat for creative work. Earlier, artist and naturalist Abbott Handerson Thayer had founded what would
photo by nathan ekis photography
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Each of us is a collaborator. We make each other better. young people like them say it’s not and leave New Hampshire, a phenomenon that’s contributing to the state’s aging population. But Landis and Hamilton decided it was the right place. Whatever culture was lacking, they felt they could create themselves. It helped that, in a meant-to-be way, Landis met both her future husband and Hamilton in the first few hours of her first visit here. The business was born shortly after. Both women are artists, Landis, a metal sculptor; Hamilton, a fire dancer and aerial silk performer. And both have spatial design skills that incline them toward large artistic expressions, like interactive themed installations. “We figure out a cohesive story line behind the space and how to create an experience when you walk into it,” says Hamilton. Expect to find installations at their new venture, a restaurant offering locally sourced small plates with French and Asian influences, a craft cocktail bar, an art bar with a gallery, and live music. They say it’s a way of supporting the ecosystem along with promoting community. “We’re nothing without each other,” Landis says, “nothing without community. Each of us is a collaborator. We make each other better.” It could be said that that’s the philosophy behind 100+ Women Who Care Monadnock as well. “You can have a big impact together,” says Karen Hatcher, who is one of the women who has helped to build the organization into a powerful financial force in the region. In its over five years of operation, 100+ Women Who Care Monadnock has donated 50
nhmagazine.com | May 2019
Above and right: Matt Willey painted 187 honey bees on a mural for Kin Schilling and Melissa Stephenson's NH Bee Initiative to help raise awareness of honey bees' role in the food system.
courtesy photo
-Danya Landis
almost $200,000 to area nonprofit organizations. The money is raised by women — now 245 of them — who pledge to write a $50 check four times a year. Often, it’s for more. Members vote on which of the nonprofits nominated will get the donation. The effort is managed by a volunteer steering committee; Hatcher is one of the eight members. “The beauty of it,” she says, “is that it’s unrestricted money, which is like gold for nonprofits.” The only proviso is that the nonprofits report on how the money is used. 100+ Women Who Care Monadnock funds a wide variety of groups, ranging from those that deal with homelessness and food insecurity to arts and conservation organizations. The organization, which is not structured as a nonprofit (“it’s very much organic”) is also helpful for the women who donate. They may not have the time to investigate where their money will make the most difference. Hatcher emphasizes that anyone willing to make the pledge of money is welcome to join at any of the four meetings a year. The hopes are that the group will reach 300 members. Hatcher, who is also the current executive director of the Cornucopia Project featured above, sees the challenges of nonprofits from both sides: “I run a nonprofit. I know the impact these donations have. That’s why it was so compelling for me to be a part of it.” 100+ Women Who Care Monadnock serves 14 towns in the region; a newer group that formed three years ago, 100+ Women Who Care Cheshire County, with more
Cornucopia Project founder Kin Schilling walks her dogs. And sheep.
that smile just comes across their face,” says Kathleen Birch, who is the board co-chair. “They feel like a million bucks, and they should. I love it.” Feeling like a million bucks boosts self-confidence and makes getting a job more likely, but Birch says the need doesn’t stop there. Many women don’t have the enough professional clothes for a full-time
job, so Linda’s Closet will provide an additional 10 free items at each visit, items that can be mixed and matched to extend their wardrobe. It also provides scrubs, and khaki pants and red shirts for work at Target. The clothing doesn’t have to be work-related. Birch says it could be that someone wants to look good at a teacher conference or at their son’s wedding, or that they’ve lost or gained weight. Other situations may be as serious as a woman needing to have a wardrobe replaced after fleeing domestic violence. Linda’s Closet started in memory of Linda Oliver, who wanted the clothing left in her closet after her death used to help women. Birch says the effort started in a box next to a desk, evolved into a bus driving around town, and finally into a church basement. But no longer, the money from 100+ Women Who Care Cheshire County was used to move Linda’s Closet into a building that Birch says looks like a high-end boutique, and has brands like Chico’s and Talbots. “We want it to be a special boutique experience for every woman who comes through the door,” Birch says. “We don’t want people to feel they’re walking into a basement and picking up someone else’s leftovers. Here, everything is beautiful.” Another woman helping women is Jacquelyn O’Connor, founder of Hike Like a Woman Monadnock. “I just want women to get outside and experience the joy and relaxation of being in the woods,” she says. O’Connor, who says she has been “basi-
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than 250 women as members, serves mainly Keene and surrounding towns. Last year, among its donations, that group gave more than $13,000 to Linda’s Closet in Keene. Linda’s Closet provides free professional clothing in good condition to women who need it, mostly for job interviews, in a county where nearly a third of the people earn less than $25,000 a year. “It’s fantastic when they come in and try something on, and
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cally living in the woods most of my life,” came to realize that other women didn’t have the same comfort level being in the woods that she did, and that, while she’s OK with hiking alone, most women aren’t. To her, the answer to that was to get women to hike as a group. She searched for local groups and found nothing, so she contacted an international group based in Wyoming she found online. Hike Like a Woman certified “ambassadors” to set up local groups that, as O’Connor says, “empower women of all shapes, sizes and abilities to get outside and hike more.” Fear of hiking alone is just one of the reasons women don’t hike more. “I’ve found that women are self-conscious about hiking,” O’Connor says. “They’re either worried about not being in shape or being able to navigate the trail, or just the overall safety of being on the trail.” She provides the expertise and support to overcome those fears. “One of the things I hear from people, ‘Aren’t you worried about wild animals?’ I say no, because we’re way too loud.” The first group hike was set up in the fall of 2017. “From there, it just took off,” she says. There are now more than 300 women registered on her Facebook page for hikes, though she can only accommodate about 15 per hike. The hikes take place on a mixture of trails within an hour radius of Peterborough. O’Connor, now manager of group hikes for the Hike Like a Woman umbrella organization, says hiking is “a way to leave your problems at the car, and just come out and have a good time.” Hiking trails will be part of a new real estate project that will be unlike any in the country, led by a Jaffrey woman who says she has committed her professional life to doing something beneficial for the planet. “This will be the very first regenerative agrihood in the United States,” Amelia Tracy says. It is a neighborhood that goes beyond our usual concept of “green.” It’s a living system that contributes to ecological integrity and human well-being, and creates a closed loop that gives more than it takes. It’s being built on 32 acres of land in Peterborough where a 100-year-old stone barn still stands. It’s one of just two stone barns left in the state. Thirty-two net-zero homes, condominiums, will be built in and around the barn, leaving most of the acreage available to farm. Left: Mary Ann Kristiansen started Hannah Grimes Marketplace on Main Street in Keene back in 1997, putting her at the leading edge of the Buy Local movement.
The mountain has impacted my life so dramatically. -Amelia Tracy
Amanda Littleton of the Cheshire County Conservation District enjoys some mountain air.
“There will be veggies, flowers, chickens, orchards, berries, all the things you can think of,” Tracy says. “Through farming, we can help reverse global warming. The idea is that the photosynthesis of plants takes CO2 out of the atmosphere and pumps it underground. We need to create that vacuum organically and naturally in the landscape.” The agrihood is a way, Tracy says, to get farmers on land that is “free into perpetuity,” offsetting one of the huge costs of doing farming, buying the land. It also allows the building of soil fertility and biological health so that food that’s grown on the land is more
nutritious and the soil better able to withstand the effects of climate change. “It’s just a beautiful, beautiful, functional thing.” One of the many other amenities is a CSA for residents, where they can buy the farm’s products. They’ll also be available at a farmto-table café that will be open to the public. Another plus — there’s a clear view of Mount Monadnock from the property. That was an aspect of the property that sold Tracy on it. “The mountain has impacted my life so dramatically,” she says. “It has a very intense feeling of energy. I call it grandmother energy. It kind of looks out for you.” NH nhmagazine.com | May 2019
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taking the plunge
our explorers tackle a chilly lake umbagog and introduce some first-timers to the joys of camping by The explorers Words: Jay Atkinson photos: Joe Klementovich Left: Bridget Freudenberger treads water
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fter falling asleep beneath a glittering canopy of stars and planets, I woke up at 5:30 a.m. to find Lake Umbagog, situated 20 feet from our tent, completely obscured by fog. Still, I grabbed my swim bag and proceeded to the water’s edge. In the dense, moist air, I tugged on my wetsuit and swim cap and waded into the rock-strewn shallows of the lake. Loosening my shoulders and rolling out my neck, I made the Sign of the Cross, lowered my goggles, and set off. Fog was billowing in so swiftly and steadily it had erased the horizon, turning the lake and its surroundings into a blurry, undifferentiated mass. I had no sensory references beyond the maniacal laughter of a few loons, and the burbling water that streamed out behind me. The calling of the loons died away. Three hundred yards out, churning along in the grayish-white void, I couldn’t distinguish up or down, making it impossible to tell where the water left off and the air began. The Greek philosopher Thales (624–546 BC) declared that water was the origin of all things, the single, irreducible element of the universe from which all things emerge and to which they return. Far from shore, it felt like I was swimming through the creation of the world, like matter was suddenly appearing out of nothing. It was a strange, exhilarating phenomenon, but Lake Umbagog is a primordial and thrilling place.
After the main part of a rainy, humid summer, the sky was a keen shade of blue, and the lake smooth as quicksilver in the morning light. With our camping gear, canoe, paddleboard and backpacks, we looked forward to being marooned on the beach directly across from Metallak Island. After 20 minutes, we arrived at a tree-covered bluff fringed with a ribbon of sandy beach. We offloaded the tents, camping gear, sleeping bags and coolers, and then Bob zoomed away. (For a modest fee, the park will drop you off at remote sites and pick you up on a specific day and time.) A pile of flat stones arranged in a staircase led to a grove of cedars overlooking Mill Mountain to the west. Two picnic tables were arranged end-to-end in a spacious clearing, with the fire ring just a few feet from the water’s edge. “Not too shabby,” said Joe, gazing around. The tents went up quickly, and we sorted out the pop-up stove and coolers, and someone paddled the canoe around to the little beach fronting the site. A 90-minute drive from Mt.
On the previous morning, my swim buddy Tammi Wilson and I broke camp at Mollidgewock State Park in nearby Errol at 7 a.m. We were scheduled to meet photographer Joe Klementovich and his friend, Bridget Grandmaison Freudenberger, 12 Tammi Wilson splashes through a morning swim. miles away at Umbagog Lake State Park. There, the four of us loaded our gear onto a pontoon boat skippered by a ruddy-faced park Washington, and just 50 miles from the Canaemployee named Bob. He gunned the launch dian border, we were like Irish millionaires — over the water like someone was chasing us, nothing to do, and all day to do it in. heading for campsite No. 23, located 3 miles Ducking into the tent to put on my jamfrom the dock. When I asked Bob how far the mers, I took my swim gear from the bag and lake continued northward, he made a brief ges- went over to the narrow beach. I pulled on my wetsuit, and heading into the lake I heard ture, saying “8 miles.” The eastern shore of Umbagog was an un- Tammi behind me, saying, “Wait — you’re broken forest of dense cedar, sprinkled with doing a swim?” “Thinking about it,” I said, adjusting my birch, pine and hemlock. The surface of the lake covers nearly 7,000 acres, making it one goggles. of the largest bodies of water along the New Hampshire–Maine border. Umbagog Lake Tammi is my regular swim buddy — a State Park, where we departed from, includes cheerful, petite dynamo with the iron will 27 campsites with electricity and showers, of a young Amelia Earhart. But after several along with a general store and boat launch. But weeks of oppressive humidity and rain, forcwe were headed for one of their 33 remote sites, ing us to cancel a previously scheduled trip to only accessible by boat and sparsely equipped Umbagog with our rowdy crew, I was intent with a picnic table and fire ring. on getting into the water before the weather 56
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intervened once more. The lake was cool and clear and flat, so I chose a rocky point along the shore about 500 yards north of our campsite and started out, enthralled with the atmosphere of this new venue. The water was colder than back home, so it was easy to keep my stroke rate up. Open-water swimming is a spiritual activity, its metronomic qualities bringing on a Zen-like state that connects you to an older, intuitive world, some adventurous life you’ve lived before. Halfway out, Bridget caught up and then zoomed past like she was on a Jet Ski. A bank executive from Colebrook, Bridget was fresh off her first Ironman triathlon, held just weeks earlier in Lake Placid, New York. She finished 17 out of 134 in her age group, and I can see why. Standing 5'10" with high cheekbones and light brown eyes, Bridget has the lanky, looselimbed physique and unflappable demeanor of the experienced distance athlete. Bridget is also the director for a multisport endurance event known as the Metallak Race, held every September in northern Coös County. Individuals and teams compete by mountain biking, trail running and paddling the 50-mile course, which includes over 5,800 feet of elevation gain. The race was named after Metallak, known as “The Lone Indian of the Magalloway,” reportedly the last survivor of an Abenaki band inhabiting the upper Androscoggin. The legendary guide, hunter, fisherman and trapper reportedly lived to 120, and racers pass his grave along their route. Bridget and I rendezvoused at a point north of our site, doubling back to pick up Tammi. A while later, 30 yards from shore and directly opposite our campsite, we left off swimming and floated on our backs, the wetsuits providing extra buoyancy. We just drifted around, looking up at the cerulean sky and chatting with each other, and with Joe, who came out on his paddleboard. A slight breeze ruffled the cedars, turning the surface of Umbagog into a million, white-edged tildes. Our first hour at the lake was a nice antidote to the long trip getting up there. “OK, that was fun,” said Tammi. Her dimpled, smiling face is a consistent presence on our longest swims, reminding me that we’ve just stolen an hour from the daily rat race. “Now what are we gonna do?” she asked. I rested my hands behind my head, studying a cloud that was passing over Mill Mountain. “Whittle,” I said. Tammi and Bridget laughed, and we started swimming back to camp. “I’m going to whittle a complete chess set, using all our friends for the different pieces,” said Tammi.
“That’s nothing,” I said. “I’m going to carve a life-sized bear, and leave it right outside the tent. Scare the crap out of you.” “Then what?” asked Tammi, laughing. “Churn some butter,” said Bridget. Sitting in knee-deep water to float my wetsuit off, I joined Tammi and Bridget in hanging our stuff over the sharply angled trunk of a birch tree. A red squirrel danced over the upended roots in little zigzag patterns, and then dashed up the trunk, chittering loudly. Hunting around for a camp chair, I grabbed my book and headed for a little peninsula abutting our campsite, a spot Tammi referred to as “the corner office.” Given our present circumstances, I felt as though I’d done a full day’s work and looked forward to goofing off. By mid-afternoon, Joe was on the paddleboard exploring the shaded coves along the eastern bank. In our conversations around site 23, I was startled to learn that neither Bridget nor Tammi had ever slept in a tent — this was their first real camping trip. Joe is an Eagle Scout, and has bivouacked in a hammock slung from a cliff-face during lengthy rock climbing ascents. He did five days of “vertical camping” on El Capitan in Yosemite National Park, while climbing the Nose route. One night they didn’t reach their chosen spot, and Joe and his friends slept in their harnesses on a ledge sloping off
Far from shore, it felt like I was swimming through the creation of the world, like matter was appearing out of nothing. 3,000 feet to the Yosemite Valley floor Like Joe, I grew up vacationing in New Hampshire and Maine, having my first winter camping experience along the Kancamagus Highway at age 12 with my local Boy Scout troop. By my late teens, I was a regular visitor to Jigger Johnson and Dolly Copp campgrounds in the White Mountain National Forest, accompanied by my sporting pals, Rick Angus, Dave Frasca and Glenn Gallant. We hiked, went trout fishing and swimming, grilled hamburgers and drank beer. (My late mother, Lois, fed up with camping by this point, famously announced to my Dad, “From now on, roughing it will mean black and white TV.”) Tammi lives in Pelham and is married to Dave Wilson, originally from Scotland, and a former Penn State soccer player. They have a
daughter, Sarah, who studies creative writing and theatre at a college in the Midwest. After some prompting, Tammi admitted that a few years ago, they bought a family-sized tent and set it up in the backyard. That night, they had some friends over and watched a movie in the tent. Then they all went back in the house. The tent hasn’t been used since. Bridget said that she had participated in a horseback riding adventure near Jackson, Wyoming. It was a wilderness location, with no running water except what they got from a creek. All this sounded promising. But then she revealed that they’d slept in 10-foot-by-10foot “teepees” set up by the camp staff. Bridget and Tammi scope out an afternoon swim while wading near the camp.
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Giving Bridget and Tammi my skeptical, lips-turned-down look, I shook my head, saying, “Neither of these events qualify. My ruling is — first camping trip.” Part of Tammi and Bridget’s indoctrination to camping is the discovery of a composting toilet, situated on a slight rise 100 yards from our site. One time, on an overnight rafting trip with my father Jim Atkinson, best friend Rick Angus and younger brother Jamie, we paddled by just such an unenclosed appurtenance on a bluff overlooking the river. My Dad referred to it as “an out-without-a-house,” noting that while perched on such a throne you were lord of all you surveyed. All this came back to me when Tammi reappeared in the campsite with her hair wrapped in a towel, dressed in wind pants and a zip-up jersey, exclaiming, “The best part of this trip was being naked in the woods.” Somewhere around 4 p.m., Bridget and Tammi went out in the canoe, paddling around Metallak Island, a half-mile due west of our site. While Joe strung up a hammock, tinkering with his fly rod and other gear, I sat beneath the cedars, the wind sighing and little birds whispering on the twigs. Soon I was engrossed in my well-thumbed copy of Siegfried Sassoon’s “Memoirs of a Fox-Hunting Man,” lingering over my favorite passages, underlined in pencil or blue ink. What distinguishes Sassoon’s recounting of his idyllic sporting childhood in the English Midlands — especially in contrast to the horrors he experienced while fighting in the trenches during WWI — is the poet’s appreciation for the “brightly visualized world” of his youth. Early on, the young cricketer, golfer and foxhunter realized that the landscape that
As Joe strung up a hammock, tinkering with his fly rod and other gear, I sat beneath the cedars, the wind sighing and little birds whispering on the twigs. he inhabited was, at once, the passkey to an ideal life, while at the same time retaining a palpable sense of mystery. “I was lazily aware through my dreaming and unobservant eye that this was the sort of world I wanted. For it was my own countryside, and I loved it with an intimate feeling, though ... I cannot think of it now without a sense of heartache, as if it contained something which I have never quite been able to discover.” When Bridget and Tammi returned, moseying about the campsite, their faces and miens reflected Sassoon’s longing to repossess the landscape. It may have been their first real camping trip, but I was pretty sure they’d look back on it with the young poet’s “sense of heartache,” wishing to return. The encroaching darkness burned the sky down to a line of embers that flared up in rosy swirls and then edged over the horizon. In the resultant half-light, Joe grabbed his fly rod and stepped onto the paddleboard, gliding
Bridget and Jay comparing GPS tracks and times from the morning swim
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out from shore. He spun up his long, arching casts, the leader black against the reddening horizon, like a message written in cursive that disappears before you can make it out. In front of our campsite, a family of loons, two adults and two offspring, laughed softly, calling to each other across the flat, shiny water. Floating into our little cove, Joe landed a sharp-toothed pickerel that snapped at his popper like a tiny shark. I could hear Joe chuckle as he extracted the hook, releasing the fish into the shallows. Joe returned a short while later, pulled his board up onto the embankment, and secured the canoe for the night. Soon he had a fire going, and we arranged a few camp chairs and the cooler in a semicircle facing the lake. Sneaking away like a fugitive, Tammi lowered the paddleboard into the water and went tooling off, into the purplish dusk. To paraphrase Sassoon, what Joe doesn’t know about picnics isn’t worth knowing. Our meal was a staggered affair — dried fruit and nuts, hummus from Korbani’s Bakery in Methuen, Massachusetts, blue corn chips, and after Joe fired up the little propane stove, a simmering goulash of black beans, corn, peppers, tomatoes and salsa. My contribution was a quartet of “Godbout sandwiches” — almond butter, avocado, Korbani’s hummus, red onion, local tomatoes and raw spinach on a hollowed out everything bagel. This culinary oddity was named for a rugby teammate, Paul Godbout, who sampled one after we won a tournament, declaring it “the best bleepin’ sandwich I ever had.” It’s the descendent of a sandwich I came up with while playing soccer and rugby at Acadia University in Nova Scotia, when I needed something that was calorie-dense, nutritious and cheap. Right: Afternoon light shining on the Explorers' camp overlooking Metallak Island.
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After supper, the mountains to the west turned blue-black, and the sun descended on a shimmering, silvery path that divided Lake Umbagog in two. Incandescent layers of yellow, burnt orange and crimson demarcated the blackened foreground of the lake, as the sun dropped like a coin behind Mt. Errol. As Tammi rejoined us by the fire, I gazed across the water to Metallak Island, the destination of our swim the next morning. I felt a mixture of excitement and apprehension — it was nothing more than a half-mile of open water, but not without its risks. Umbagog reminds me of northern Ontario, not new but new to me, and swimming to the island was an impending challenge that pushed up my heart rate just sitting in a chair. The horizon closed to a final rosy blush, and Joe pointed out the glowing dots of Mars, Venus, Jupiter and Neptune. In a short time, the cracked dome overhead was crowded with stars. No planes flew by, and there was no light pollution or heavy trucks rumbling along the highway. Behind us, the dark, silent woods spread toward the Canadian border and far into Maine. Concluding his astronomy lesson, Joe sat with his feet on the stones ringing the fire, a can of Coös County IPA in his hand. “My heart rate is 25 beats a minute,” he said, grinning at me. “I’m chill-axin’.” Just before dawn the next morning, I was
swimming in the direction of Metallak Island, enclosed on all sides by a cottony barrier of fog. It felt like I was climbing into the sky. Checking my watch, I was 20 minutes into the swim, with nothing tangible in sight. Looking ahead, and all around, was like being confronted by an empty movie screen. The island that seemed so close under the stars, a dark bristling hump of trees, had been erased from the landscape. Treading water, I could make out the faintest outline of the shore behind me. I resolved to swim another 200 strokes, then pop up to get my bearings. Some distance onward, I could feel rather than hear a faint percussion trembling across the lake. I lifted my head, and Joe appeared out of the mist on his paddleboard, slapping the water to get my attention. “Hey,” he said. “What’s going on?” “Nothing much,” I said. “I went quite a ways ahead, and still couldn’t see the island,” Joe said. He gestured back toward our campsite. “And I can barely make out the shoreline.” We were talking about the risk of going onward, without mentioning it by name. Nodding, I stared into the fuzzy blankness ahead, and to the left and right, spinning around to look back toward shore. Nothing but plume upon plume of dense fog. Restarting the timer on my watch, I told Joe I was going to swim another 100 strokes, then turn toward a sandy beach about a quarter-mile from our campsite.
“Sounds good,” Joe said. Gradually, the shoreline became more distinct, and I caught a glimpse of Bridget and Tammi, in their wetsuits and goggles, heads bobbing a hundred yards off shore. They were laughing like children, and Tammi yelled, “C’mon! Let’s go for a swim.” I swerved left, heading toward their voices. It reminded me that, despite the competitive backgrounds shared by our group of friends, at a place like Lake Umbagog, there’s no clock, no finish line. Just the sure and certain knowledge that human beings belong outdoors — that the natural world is our true home. NH
The Explorers are this publication's semiofficial outdoors experts. Their next expedition, a canoe tour on the Merrimack, will appear in the July issue, and their past adventures are available online. Search "The Explorers" at nhmagazine.com.
Even in late summer the night can get a bit chilly on the lake, so Bridget makes sure her sleeping bag is ready to go. Right: Jay and Bridget chat by the fire as Tammi Wilson gets in a nice sunset paddle.
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At a place like lake umbagog, there's no clock, no finish line. Just the sure and certain knowledge that human beings belong outdoors.
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The of Healthcare Too often, nurses are unsung heroes of the medical community. In fact, they are key members of any healthcare team, but their skills and contributions go unrecognized time and time again. New Hampshire Magazine, in partnership with the New Hampshire Nurses Association, wants to help change that with the Excellence in Nursing Awards. This past winter, we accepted nominations for New Hampshire nurses in 13 vital specialties, from pediatrics and public health to leadership and education. The winners were selected by an independent committee of nursing leaders from adjoining states. Each nurse profiled in the following pages represents the very best in nursing — those who go above and beyond to comfort, heal and teach. Photos by Kendal J. Bush
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Michelle Poirier Emergency Nursing, Concord Hospital RN, BSN, SANE-A
Emergencies are stressful — dealing with them day in and day out is daunting, and yet that’s exactly what Michelle Poirier has chosen to do. So how does she deal with such a high-stress environment? Passion, says Poirier, is the key. “As nurses, we are sometimes exposed to the sad or unfair parts of life,” she says. “Being passionate about what you’re doing helps keep you going on the hard days.” In addition to her primary role in the emergency department, Poirier is also specially trained to provide comprehensive, compassionate and uninterrupted care to sexual assault survivors with an emphasis on reducing both physical and psychological trauma, while also
ensuring evidence is properly collected. After becoming a nurse in 2011, she pursued certification as a sexual assault nurse examiner (SANE), which she received in 2013. Currently, she serves as the SANE program coordinator at Concord Hospital, and she is working on her MSN in forensic nursing. Her co-workers and her patients, especially survivors of violence, inspire Poirier. “The courage and strength that they show has truly driven me to do whatever I can to help improve care for survivors,” she says. “People are not what has happened to them, and I believe we can help them move past such a traumatic event by believing and supporting them in any way we can.” nhmagazine.com | May 2019
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Bobbie Bagley
RN, MS, MPH, CPH
Public Health Nursing Nashua Public Health and Community Services If healthcare mostly seems like a personal matter, Bobbie Bagley has a different perspective. In her last year of nursing school she learned of the transformative efforts of Lillian Wald, a nurse whose work among impoverished immigrants of New York City in the 1890s became the model for public health nursing that aims to heal societal illnesses along with those of individuals. Bagley now works in the immigrant-rich neighborhoods of Nashua as city director of the Division of Public Health and Community Services, managing programs and initiatives to prevent the spread of disease and respond to emergencies and emerging health issues. It takes "a love for community and meeting people where they are to be able to direct prevention efforts early on, before disease sets in," says Bagley. Inspiring other nurses to join her in this work has been her goal as a teacher and mentor. She sums up her motivation in two words: "Servant leadership." She says, "I believe we have all been given gifts by God and the expectation is for us to use those gifts to the best of our abilities."
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Ericka Bergeron MSN, RN Nurse Leader Dartmouth-Hitchcock Medical Center
Most kids think they know what they want to be when they grow up — but dreams often fall by the wayside. For 8-year-old Ericka Bergeron, caring for patients was what she longed to do and she stuck with it. She began at Dartmouth-Hitchcock Medical Center (DHMC) as a dietary host, delivering meal trays to patients, and this confirmed that her childhood dream was her calling. She got her BS in nursing at West Virginia Wesleyan College, then returned to DHMC, starting as licensed nursing assistant on the inpatient orthopedic and trauma unit. After 10 years in the unit, she accepted a nurse manager position within the Children’s Hospital at Dartmouth-Hitchcock pediatric clinics. Bergeron embraced this career change along with the philosophy that her team of 55 achieves “a level of professionalism in every interaction” in order to “create an environment where people are empowered, respected, creative and engaged,” says Bergeron. After her first year in her new role, a nurse on her team retired after 50 years on the job. As she left, she told Bergeron she felt lucky to have had Bergeron as her last nurse manager, and praised her efforts to make a difference in their clinic. From an 8-year-old with a dream to today, it’s clear that Bergeron is doing exactly what she was meant to do.
Lisa McCarthy MBA, BSN, RN-BC
Psychiatric and Mental Health Nursing Southern New Hampshire Medical Center Lisa McCarthy's first nursing job, 12-hour shifts on a behavioral health unit, was the kind that tests the resolve of new nurses, usually leading them to a more comfortable career path. McCarthy never left and two decades later, she still works in the 18-bed psychiatric unit at Southern New Hampshire Medical Center caring for patients — adolescent to adult — with acute and chronic psychiatric disorders. Nursing is about the ability to communicate with people in their most vulnerable and frightened moments, she says. “What is always in the back of my mind is to treat patients the way I would want them treated if they were my family member." As inspiration, McCarthy recalls her own diagnosis of cancer at age 23 and the nursing intervention that helped her through it: “Even though I was unable to verbalize what my need was, my nurses knew.” Years later as a charge nurse, she is now able to be the one with answers and she uses them to de-escalate the situations that arise in a psychiatric unit. “I usually tell patients I hope they are well enough that I never see them here again, but if they are going through a tough time again, they are always welcome back to our unit,” says McCarthy. nhmagazine.com | May 2019 65
Paul E. Hodgdon RN, VA-BC Medical-Surgical Nursing Dartmouth-Hitchcock Medical Center
No one enjoys getting stuck with needles. For Paul Hodgdon, a vascular access nurse at Dartmouth-Hitchcock Medical Center, it’s his job to make an often unpleasant — but vital — process easier on his patients. His focus is, as his title suggests, accessing veins with ultrasound for blood draws, peripheral IVs or central lines. Before his career as a nurse, he was a licensed unlimited radar observer. Basically, he says, he could be “the radar guy on any ship in the world.” During that time Hodgdon got used to interpreting the world around him on a twodimensional screen. “Ultrasound is, essentially, radar. It’s just that my world has shrunk from 72 miles to about 1 inch,” he says. When it comes to his job as a nurse, patience and good critical thinking skills are necessary. And, as is the case with all fields of medicine, it requires considerable time and energy. Learning ultrasound-guided access takes time and practice, he says, which is part of what makes his job so rewarding. The other part? Helping people and providing the best care possible, he says. “I always have appreciated when a patient goes home after a monthlong stay in the hospital — during which time they got daily infusions and blood draws — yet has only experienced one needle stick from admission to discharge.”
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Lisa Brown RN, BSN, PCCN
Cardiovascular Nursing, Concord Hospital For anyone who’s dealt with a serious health condition or supported a love one through such an ordeal, you know that the amount of information you need to learn can be overwhelming. Lisa Brown hopes that when it comes to her patients, she can help make the road to recovery easier to understand. For a little over two decades, Brown has worked at Concord Hospital, where she is a bedside nurse on a progressive care unit. She cares for patients who have cardiac conditions such as heart failure, rhythm problems or have suffered a heart attack. Some patients may have undergone cardiothoracic surgery or an interventional procedure, such as a cardiac stent. Currently, she’s using her years of experience to complete the last step of Concord Hospital’s Advancement In Nursing program by creating two educational videos for patients who have coronary artery disease. “I receive great satisfaction from teaching patients about their medical condition, new medications and lifestyle changes they may need to make,” says Brown. When the time is right, patients can watch the videos, as can their loved ones so they too can help with recovery. “Patients are always very thankful to be provided information, and it is rewarding to help patients realize that their initial setback is the start of a new journey toward improved health,” she says.
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Kathleen Broglio
DNP, ANP-BC, ACHPN, CPE, FPCN
Hospice and Palliative Care Nursing Dartmouth-Hitchcock Medical Center Palliative care, or, simply put, helping to improve the lives of those dealing with serious illnesses, is challenging, and yet rewarding. It requires clinical and communications skills, kindness, and more importantly, the ability to accept the person and their circumstances, says Kathleen Broglio, a nurse practitioner in palliative care at Dartmouth-Hitchcock Medical Center. Broglio possesses all of these qualities, using her considerable skills in her specialty of caring for those who have complex pain and/ or substance misuse disorders, ensuring their pain and symptoms are well managed. After leaving her successful career as a hairstylist, Broglio was inspired to enter into pain management and palliative care after an experience on an AIDS unit in 1992 in Hawaii. “We had a young man with terrible pain who was only being treated with pain medications that weren’t effective,” says Broglio. “The physician wouldn’t let me give the patient intravenous medication, and it was the turning point for my career because I resolved that none of my patients would ever suffer in pain.” Patients such as the man she encountered in Hawaii are Broglio’s constant inspiration. “From the early days of working with people with AIDS, to my work with patients with chronic pain, to my volunteer work in India, and now palliative care, I have been humbled by the strength and courage these people have had in the face of difficult times.”
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Daniel Moran MSN, APRN
Gerontologic and Long-term Care Nursing, Dartmouth-Hitchcock Medical Center For most, a career means focusing on one thing. Daniel Moran, however, is used to wearing many hats, going from EMT to paramedic, teacher to oncology nurse, and finally to primary care provider and training expert. Today, Moran enjoys managing patient care as a primary care provider at Dartmouth-Hitchcock Medical Center and educating others on how to provide better, interprofessional care to older adults at the Dartmouth Centers for Health and Aging. While teaching college courses in the mid 1990s, Moran discovered how much
he enjoyed mentoring and engaging with patients. “Being able to teach complex medical conditions and procedures by breaking them down into simple, easy to understand concepts came natural to me,” Moran says. As his passion for healthcare intensified, Moran decided to get his MS as a family nurse practitioner in 2000. New Hampshire was his last stop when searching for a new place to call home. “When I walked in the front entrance of DHMC and saw the sign, ‘We, the employees, welcome you,’ I knew I found my home.”
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Kerry Nolte PhD, FNP-C Nursing Professor University of New Hampshire Department of Nursing
Originally trained as an EMT, Kerry Nolte was no stranger to the skills needed to deal with complex health-related problems. Nolte used her EMT background as inspiration to begin her nursing career at Northeastern University, where she eventually graduated with a PhD. After receiving her degree, Nolte became a family nurse practitioner — it was later on in her career that her focus turned to providing compassionate care to those who misuse drugs. Throughout her career in nursing, Nolte was aware that the human element of her profession was just as important as the technical skills she had acquired. She credits Barbara Guthrie, her adviser at Northeastern, for developing her passion for nursing by “believing in me wholeheartedly,” she says. Now, Nolte is the assistant professor of nursing at the University of New Hampshire, where she provides the same support to her students that she once received. One of the most enjoyable parts of her job, she says, is when she gets to interact with students during her research, as it “provides a great learning experience for both of us.” In addition to her teaching and research, Nolte is also a founding member and current chair of the New Hampshire Harm Reduction Coalition, a statewide organization that develops, supports and promotes policies, practices and programs that reduce the harmful consequences of substance use and misuse.
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Where heart meets health. We appreciate and thank you—our nurses—for your service, commitment and leadership. Nursing isn’t easy. The most rewarding things never are. But, somehow, the nurses at CMC make their hard work, dedication and compassion seem effortless. That’s why our nurses deserve special recognition for their efforts to inspire, innovate and influence every day!
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Laurie Chandler MSN, RN, CCRN, VA-BC
Ambulatory Care Nursing COO, New England Vascular Access “Tears and hugs come to my mind since starting my journey in vascular access,” says Laurie Chandler, the chief operating officer of New England Vascular Access (NEVA). By the time Chandler is called in, a person has typically endured multiple failed IV attempts. Hence, the tears and hugs — “tears of happiness and relief from patients, and hugs from their loved ones after successfully establishing IV access with the appropriate device to meet the patient’s medical needs,” she explains. For the majority of her 14-year career, Chandler provided direct patient care in intensive care and emergency room settings, supervised hospital staff, and worked as an educator for ICU, ER and acute care units. Everything changed two years ago when she met Dan Rice, the co-founder of NEVA, and he asked her to join the newly formed mobile vascular access company. Now, she says, she feels like she has a mission of “increasing awareness and respect of this overlooked and underutilized specialty, to not only nursing, but to the entire healthcare community.” Her father’s hospitalization and complications with a PICC line are part of what drives her. “[My father] has been the person on the other side of a healthcare member inserting the needle. He has been the person nobody was successful in getting an IV into,” she says. “Every person I place an IV in is a member of a community, with family and friends who care for them. I always keep in mind that could be my father or loved one on the other end of the needle I’m inserting and advocate for them as if they were.”
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Lisa Brown, RN, BSN, PCCN Michelle Poirier, RN, BSN, CARDIOVASCULAR NURSING SANE-A
Annie Roy, RN-C MATERNAL-CHILD HEALTH NURSING
EMERGENCY NURSING
Thank you for your commitment and dedication to nursing excellence and for always going above and beyond to comfort, heal and educate.
250 Pleasant Street Concord, NH 03301
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(603)225-2711
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concordhospital.org
Daisy J. Goodman DNP, MPH, MSN, APRN, CARN-AP, CNM
Advanced Practice Registered Nurse, Dartmouth-Hitchcock Medical Center Daisy Goodman often thinks of one patient’s story. While working as a fairly new provider at a community hospital, one of Goodman’s prenatal patients was courageous enough to share that she was addicted to opioid painkillers. She asked for help, but the only treatment program was a methadone clinic located two hours from her home. Each day during her pregnancy, says Goodman, her patient made the four-hour trip, even during the New England winter, because she wanted to do the best she could to protect her baby. “Her commitment made me go back to school to pursue my doctoral degree, to study how we might be able to better meet the needs of rural pregnant women with opioid use disorders,” says Goodman. She started her professional career in the nonprofit sector,
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and chose to go back to school for nursing after the birth of her first child. She received her ADRN from what was then Berlin Community Technical College in northern New Hampshire, and went on to study midwifery and women’s health at the Frontier School of Midwifery and Family Nursing in Kentucky. Today, her work focuses on improving healthcare for vulnerable populations, and specifically on the topic of perinatal substance use disorders. She also provides clinical care as part of Dartmouth-Hitchcock’s Moms in Recovery Program. Like the patient who motivated her to pursue her doctorate, it’s the people she cares for who inspire her every day. “[My patients] are doing their best to take good care of themselves despite significant barriers, and deserve everything we can provide to support them,” she says.
CONGRATULATIONS TO OUR 2019 EXCELLENCE IN NURSING AWARD WINNERS (l-r) Daniel Moran, MSN, APRN; Daisy Goodman, DNP, MPH, MSN, APRN, CNM; Kathleen Broglio, DNP, ANP-BC, ACHPN, CPE, FPCN; Paul Hodgdon, RN, VA-BC; Ericka Bergeron, MSN, RN
PROUD, COMPASSIONATE, RESILIENT Thank you to all of our 3,400 nurses for going above and beyond to deliver expert, compassionate care to each and every patient. It takes someone special to be a nurse, and we’re proud to have the most dedicated on our team.
More locations than any other health care provider in New Hampshire dartmouth-hitchcock.org
Annie C. Roy
RNIII, RN-C, Lead NRP Instructor
Maternal-Child Health Nursing Concord Hospital
“By caring for patients at both ends of the lifespan, I learned that being compassionate and actively present with my patients has a profound effect on their journey,” says Annie Roy. Today, as an inpatient clinical nurse leader and educator, Roy cares for mothers and newborns in Concord Hospital’s Special Care Level II Nursery. But that’s not the way Roy’s career began. She started out in Montreal in 1989 as a palliative care nurse — it was three years later she chose to switch specialties. And now, over 30 years later, she still finds the same joy in her job that she felt on day one. Roy loves when her patient’s success stories become her own — when they, as one patient dubbed it, graduate from "Annie's Boot Camp." She is driven by her unwavering support of and commitment to her patients. “I do my best every day and hope for the best possible outcomes,” she says. “Patient satisfaction and recognition, like hugs, notes and thank-yous, are heartwarming, and renew my purpose and meaning around the importance of support during their special time. I simply love what I do and value all that unfolds every day making me a part of who I am.”
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Nancy A. Wells MS, RN, NCSN
Pediatric and School Nursing NH Department of Education Nancy Wells started in the healthcare “trenches” as a school nurse, advancing to become a consultant for the NH Department of Education, and now works as an advocate for school nurses and their students through the NH School Nurses Association and the NH Asthma Collaborative. It was during a volunteer service project at Winnacunnet High School that she realized her calling. "I saw firsthand the full scope of [the nurse's] role," says Wells. Then as nurse at Garrison School in Dover she found herself "supporting students with acute and chronic health conditions, integrating health and education, and coordinating with families, health care providers, and community resources." Since school is a place where many health challenges are first encountered and where the ravages of poverty, hunger and violence are exposed in the young lives of students, it's also the place to have the biggest impact on young lives. Best practices taught in school can last a lifetime and can help countless others along the way. The work is vital and rewarding but Wells says it requires at least two things: “Respect for every child and family — and a sense of humor.”
789 Central Avenue, Dover, New Hampshire 03820 (603) 742-5252 | www.wdhospital.org nhmagazine.com | May 2019
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“The mother art is architecture. Without an architecture of our own we have no soul of our own civilization.” – Frank Lloyd Wright
A Tour to Remember
One of the most remarkable exhibits of Manchester’s Currier Museum of Art is not a painting or installation, but an entire home, the former residence of Dr. Isadore and Lucille Zimmerman. The couple commissioned architect Frank Lloyd Wright to design the home in his Usonian Prairie School style, and Wright’s specifications included the interior and furnishings as well as the mailbox and specific seasonal plantings in the landscape. The Zimmermans carefully maintained Wright’s vision and, in 1988, donated the house and grounds to the Currier, which maintains it all to this day. Public tours are offered by the Currier for a $25 fee (less for seniors and members) beginning in mid-April, but a special opportunity takes place this month. Continued on next page >
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Photo by John Hession
Local Dish 81 Health 82 How To 84 Events Listing 86 Dining Out 91 Ayuh 96
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This lovely kitchen was a collaboration of designer Emily Shakra and Capital Kitchen & Bath. Seen on a previous tour, it illustrates the beauty and elegance that good design brings to practical spaces.
The Palace Theatre’s 15th annual Kitchen Tour takes place on Sunday, June 2, and offers a day to explore some of the finest kitchen designs in Bedford, Manchester and Amherst. This year the Palace has partnered with the Currier Museum of Art to allow access to the amazing Zimmerman House, the only residence designed by Frank Lloyd Wright that’s open to the public in New England. This beautiful piece of architectural history will be available from 10 a.m. to 4 p.m. for tourgoers to walk through and enjoy as part of the overall tour of kitchens. Although it was designed in 1950, the Zimmerman home has a number of features that must have suggested the Space Age when the home was new — like heated floors and a state-of-the-art (for the time) kitchen. These make it an excellent counterpoint to the contemporary luxe designs that guests will appreciate in the other homes on the tour.
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The day begins with registration starting at 9:30 a.m. at Granite State Cabinetry in Bedford, where brochures will be handed out along with maps to each home on the tour. Register by noon. Homes will be open until 4 p.m. Tourgoers may visit the homes in any order. Expect music, food and surprises along the way. Baron’s Major Brands in Manchester will host an open-seated luncheon catered by O Steaks & Seafood. Many homes will also have treats on site provided by local businesses. New for this year will be a fabulous after-party at Frank Webb Home on Union Street in Manchester from 3 p.m. to 5 p.m. featuring a live band, a signature cocktail, and light appetizers. Raffles take place every 15 minutes to honor the tour’s 15th year. All proceeds go to benefit programs at the historic Palace Theatre in Manchester, which includes their professional shows and their many youth programs. The tour is recommended for ages 12 and above.
Above: Palace Kitchen Tour planners meet with Andrew Spahr (right), director of collections and exhibitions of the Currier Museum of Art, at the Zimmerman House. The 15th Annual Palace Kitchen Tour takes place June 2, 2019, starting at 9:30 a.m. Sponsors include Granite State Cabinetry, Baron’s Major Brands, Frank Webb Home, Bedford Fields, McLean Communications, L. Newman & Associates, Goedecke Flooring & Design, Cross Insurance and the Currier Museum of Art.
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Creamed Asparagus Soup With Buttermilk and Garlic Chip Garnish By Keith Sarasin from “The Farmers Dinner Cookbook” I have so many fond memories of the farms we work with for the Farmers Dinner and now our new restaurant, Greenleaf. One of my favorite recollections is wandering through the asparagus patch at Kimball Fruit Farm in Pepperell, Massachusetts, just a block from Hollis on Route 122. In late April, before their farm stand opens for the season, asparagus is sold directly across the street from the asparagus patch. After purchasing a firm and fragrant bundle of asparagus, I walk to the patch and break off a fresh spear, just poking up from the ground. The taste of fresh-picked asparagus is what I want to replicate in a recipe. This soup is my nod to those late April and early May days.
Serving Size: 4-6
Directions:
Active Time: 30 minutes
In a medium-size sauce pan, melt the butter and add onions.
Total Time: 60 minutes Ingredients: 2 bunches of asparagus 4 tablespoons of butter ½ cup of buttermilk 1 small onion 4 cups chicken stock For garnish: 4 cloves of garlic (sliced thin on a mandolin) 2 radishes, sliced thin Mint sprigs
Sauté onions over medium heat until they turn soft and pale in color, about 6 minutes. Cut off the asparagus tips and place them to the side. Break off the white woody ends of the asparagus and discard them. Cut the remaining middle of the asparagus stalks into 2-inch segments and place them in the saucepan
with chicken stock and cooked onions. Cook the asparagus mixture on medium heat and let simmer for 20 minutes. Meanwhile, bring oil to 350 degrees in a small sauté pan. Once the oil reaches temp, place the sliced garlic in the oil. Cook until the garlic is golden brown, being careful not to scorch it. Remove the garlic and drain on a paper towel. In a small pot, bring salted water to a boil.
Place the asparagus tips in the boiling water for about 2 minutes, then remove tips and drain. After 20 minutes of simmering, blend the soup with an immersion blender until smooth. Salt the soup to taste. When you serve the soup, drizzle a small amount of buttermilk around the soup and garnish with asparagus tips, fresh-ground pepper, radish slices, mint leaves and the garlic chips. nhmagazine.com | May 2019
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How Safe Is Our Food?
Foodborne illnesses make the news, but contamination may not happen all that often BY KAREN A. JAMROG
R
eaders of a certain age might fondly recall licking bowls smeared with brownie batter or cookie dough as a kid, a delightful prelude to the baked goods to come. Sadly, those days are long gone. With news of food contamination blaring at us with alarming regularity, caution is now the word of the day, which means eating raw dough or batter is verboten. It might seem like food contamination is happening more frequently these days, but it’s hard to say whether it truly is. Advances in technology, for example, make it easier to catch and track glitches in our
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food supply, raising the possibility that problems have not become more common as much as they’ve become better detected. On the other hand, many factors contribute to food safety, and alongside the trend of eating locally sourced food, for instance, has come an uptick in global food imports. “Some of our food is coming from South America, from China, from all over the world,” says Colleen Smith, MS, administrator of the food protection section within the New Hampshire Division of Public Health. “That presents its own challenges.” Often when widespread foodborne
illness occurs, it’s due to a mishap in the grower’s field or at the processing-plant level, Smith says. Contaminated irrigation water, in particular, is frequently the source of food safety problems, she says, and was the apparent culprit behind the widely reported 2018 romaine lettuce outbreak, when water downstream from grazing cattle was dispersed onto growing lettuce in fields. At the local level — when a number of people fall ill after eating at a restaurant, for example — food poisoning is often caused by contaminated equipment or an ill service worker who handles food and thereby transmits disease to patrons. (Want some norovirus with that?) While it used to be that we worried most about the possibility of becoming sick from raw or undercooked meat and poultry, it’s now better understood that food poisoning can stem from even the most seemingly innocuous foods. Animal products such as eggs, fish or beef still pose the greatest risk, Smith says. But anything that was grown in a field — including flour — can harbor bacteria. “Flour can be contaminated with E. coli and salmonella,” Smith says. “Bacteria are becoming hardy and are adapting, so we have had outbreaks in low-moisture foods like flour, peanut butter — things that you maybe weren’t as concerned about many years ago,” she says. “It could be that they always were there, but now we have the science to detect it.” It’s some comfort to know that the 2011 passage of the Food Safety Moderniza-
illustration by gloria diianni
It might seem like food contamination is happening more frequently these days, but it’s hard to say whether it truly is.
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tion Act (FSMA) should provide added protection against foodborne illness. The FSMA establishes new standards for food, from growing or processing to sale. “The rules around that act are just coming into play,” Smith says, “but one of its major initiatives, the Produce Safety Rule, will eventually require testing of irrigation water to improve overall produce safety in the United States.” In the end, reducing the risk of foodborne illness is everyone’s responsibility. “You take it on faith when you go to the supermarket and you buy what looks like beautiful, fresh produce” that the food is safe to eat, says Leo Short, executive chef at St. Joseph Hospital in Nashua. “But you don’t really know its whole story.” Buy from sources you trust and avoid produce that has broken skin, Short advises. But don’t stop there. Once the food is in your hands, take precautions to properly store and prepare it, using a thermometer to determine when meat, poultry, and certain kinds of fish are cooked, rather than eyeballing it. “I would still take my own measures at home,” Short says. “That’s your last line of defense.” NH
How to avoid food poisoning Each year in the US, about one in six people gets sick, 128,000 are hospitalized, and 3,000 die from foodborne illness, according to the Centers for Disease Control and Prevention. Food poisoning is largely preventable, however. Here are some tips: - Be diligent about keeping your hands, counters, utensils and cooking equipment clean, and be aware of what you touch while preparing and eating food. (Your cell phone, for example, is likely teeming with bacteria.) - Thoroughly wash produce before you cut or consume it. This includes items that have inedible skin, such as oranges and cantaloupe. Otherwise, when you cut into the food, bacteria on the surface can be transferred to the inside. - Avoid consuming produce that has
punctures or areas where the skin is not intact. - Use a cooking thermometer to ensure that food is prepared to the proper temperature, rather than simply cutting into meat, poultry or fish to determine if it looks done. “Color is not always the safest way to determine doneness,” says Colleen Smith, MS, administrator of the food protection section within the New Hampshire Division of Public Health. - Know that purchasing locally or hydroponically produced food can reduce but does not eliminate the risk of foodborne illness. “Any food could pose a risk if it’s been improperly handled or improperly grown or prepared,” Smith says. - Do not store raw meat, poultry or fish above ready-to-eat items such as produce, deli meat, cheese or anything else you might not cook.
For more information: See the CDC’s website cdc.gov/foodsafety/index.html.
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photos by gwen stastio
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Essential oil-based cleaners are a safer cleaning option for you and your family.
Just the Essentials Create a toxin-free home using essential oils BY EMILY HEIDT
T
he sun is shining, the birds are singing, flowers are blooming, and it’s time for a little spring cleaning. Before you reach for your bottle of Lysol, you might want to think about what toxins might be hiding under your kitchen sink. Environmental experts say that the average home contains 62 toxic chemicals, ranging from endocrine disruptors, such as BPA, to carcinogens, such as formaldehyde, sodium lauryl or synthetic fragrances. While this may sound scary, it doesn’t have to be. Creating a healthy home with your own clean
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alternatives is easier than you might think. All you need is an open mind, a couple of glass bottles, and pure, high-quality essential oils. We spoke with Gwen Stasio, aromatherapist and owner of ROIL Highness, and asked her for a few manageable tips on how to create a green, toxin-free home using essential oils. Her first suggestion — become label-smart before you make the switch.
Decode the Labels
Do your own research and become familiar with common label ingredients and phrasing. Don’t be fooled by a label that says a
product is “safe” or “natural.” “Just because a label says that it is ‘natural’ doesn’t mean that it will be,” says Stasio. “There is no regulation on terms like this, and it can mislead you to think that the product is safer when it probably isn’t.” By educating yourself on common toxins and label phrasing, you can better catch and avoid unwanted ingredients, such as parabens or sulfates, that will sneak into your “natural” products. Even essential oils are subject to companies attempting to make a product look “natural” with marketing, labels, or even touting “environmentally friendly” when they aren’t. “Most essential oils sold in grocery stores, T.J. Maxx, Target, and even some health stores are laced with synthetics and fragrances, making them among the toxic-filled alternatives like candles, air fresheners, household cleaners and dryer sheets to name a few,” says Stasio. “Companies do this to increase their profit. They aren’t required to give you the list of ingredients for a product like essential oils, so you need to put your own research hat on.”
Household Cleaners
You don’t need toxic ingredients to get rid of germs. “Being proactive is the key. Toxins in our everyday household cleaners actually suppress the immune system,” says Stasio. “Once you replace your common cleaners with essential oil and plant-based products, you will find that this proactive step helps improve everyone’s overall health in the household,” she says. “What most people
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essary chemicals, you are not only creating a healthier home for your family, you’re also reducing emotional stress and anxiety, thanks to the aromatic benefits of essential oils. Turn up your favorite tunes, pull out your new homemade products, and get ready to feel refreshed. NH
Connect with Gwen Stasio roilhighness.com Instagram @roil.highness facebook.com/gwen.deevy photo by lauren bodwell photography
Extra ways to get rid of chemicals in your home Gwen Stasio, aromatherapist and owner of ROIL Highness, shares her tips on creating a toxin-free home.
don’t know is they already have most of the ingredients they need to make their own safe, effective cleaners at home.” Not only are homemade essential oil-based cleaners safer for you and your family, but they are also cost-effective and more convenient. You can use less at a time, and instead of the cabinet under the kitchen sink overflowing with different cleaners for various surfaces, you can have one product that takes care of all of your cleaning needs. Try this simple all-natural, nontoxic cleaner recipe that will disinfect, sanitize and deodorize just as well as regular cleaners, but without the headache or chemical smells. Ingredients 16 oz. glass spray bottle 2 cups distilled water ½ teaspoon castile soap 15 drops pure cinnamon bark essential oil 10 drops pure rosemary essential oil 10 drops pure clove essential oil 5 drops pure lemon essential oil Combine all ingredients in glass spray bottle, and use on all surfaces including counters, floors and windows.
Dryer Sheets
“Dryer sheets work because they are putting a toxic chemical coating on your clothes to eliminate static,” says Stasio. “The chemicals will then get on your clothes where they sit all day and night.” Stasio suggests using 100-percent wool dryer balls as a
nontoxic, reusable and cheaper alternative to dryer sheets and even fabric softener. Throw four dryer balls with 1-2 drops of pure lemongrass, cyprus or lavender essential oil into your dryer, and you will never go back to dryer sheets again. Reintroduce your oils every four to eight loads, and if you are still noticing static, add a safety pin to each dryer ball.
Facial Cleanser Many facial cleansers include toxic beauty ingredients like parabens, synthetic colors, phthalates and sodium lauryl sulfate (SLS). “Instead of spending time reading labels and agonizing over ingredients, you can make your own toxin-free cleanser,” Stasio notes. “Using essential oils in your cleanser will support your skin to replenish cells while maintaining and promoting proper sebum to keep skin moisturized and healthy.” Ingredients 16 oz. glass pump jar ½ cup unscented castile soap 1 cup distilled water 2 T. jojoba oil 15 drops pure lavender essential oil 15 drops pure frankincense essential oil Combine ingredients in jar, mix and wash face as usual. While it may seem overwhelming, eliminating toxins from your home is simpler than you might think. As you get rid of unnec-
Go plastic-free Single-use plastics aren’t biodegradable and they emit toxic chemicals in their production. In mixing your own cleaning supplies, you are already starting to cut down on plastic by reusing glass bottles. Take your zero-waste commitment a step further by using a reusable water bottle, plates, grocery bags, etc. Take your shoes off Not only do your shoes track dirt into your home, but they also bring in pesticides, herbicides and other chemicals. Consider leaving your shoes on your porch or in your garage. Get rid of nonstick cookware The chemicals used in nonstick or water-repellent items have been linked to a range of health problems such as infertility and thyroid disease. Try cast iron cookware instead. Open your windows Instead of reaching for Febreze, open up your windows for fresh air or diffuse essential oils from the same collection that you used to make your household products. Utilize the EWG (Environmental Working Group) The EWG focuses on educating you so you can “know your environment and protect your health.” Check out their website and app for consumer guides, research, EWG-verified products and more. ewg.org nhmagazine.com | May 2019
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CALENDAR
Calendar
Ed ito r’ s
Ch oi ce
OUR FAVORITE EVENTS FOR MAY 2019
peal. A rock climbing wall, an eco-village and sets from painfully hip local musicians supplement the standard arts festival fare. $10. Swasey Parkway, Exeter. (603) 512-8396; teamexeter.com
5/25
3rd Annual Dixville Notch Music, Arts & Crafts Festival Kick off the summer with the best arts and music the North Country has to offer. This festival is jam-packed with workshops, demonstrations, art shows and live music by such artists as blues duo Roy-Hudson with White Wolf. Don’t miss the vendor fair for local goods of all stripes from vendors like Anita’s Arts and Wandering Woolies. Free. 9 a.m. to 4 p.m., Mohawk Falls, 1478 NH-26, Colebrook. (603) 237-1898; dixvillenotchfestival.com Memorial Day Weekend Craft Fair Joyce’s Craft Shows will be coming to North Conway for this fun Memorial Day event. Over 80 exhibitors will be displaying their fine jewelry, pottery, gourmet foods, quilts and so much more. 10 a.m. to 5 p.m., Shouler Park, 1 Norcross Circle, Route 16, North Conway. (603) 528-4014; joycescraftshows.com
5/26
Wildquack Duck Race & Music Festival Watch more than 3,500 rubber yellow ducks race down the Wildcat River to the finish line during this wild event. Along with the infamous duck race, there will be delicious food, music, games, face painting, traveling train rides and a parade. Bring your dancing shoes, blankets, chairs and your fastest rubber duck for a fun-filled day in the park. Free. 9 a.m. to 3 p.m., Jackson Village Park, Middle Rd., Jackson. (603) 383-9356; jacksonnh.com
Benefits 5/5 5/18 Dandelion Festival This festival is dedicated to the world’s most misunderstood plant — the dandelion. Taste samples of dandelion dishes, tour the “Our Medicine Through Time” exhibit, create dandelion crafts, paint a colorful flower pot, handpick potted seedlings to plant at home, view a live beehive, learn about the bee’s relationship to the dandelion and so much more. $5-$10. 11 a.m. to 3 p.m., Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth. (603) 323-7591; remickmuseum.org
Fairs & Festivals
health and happiness. Free. 10 a.m. to 4 p.m., Downtown Peterborough. (603) 924-7234; greenerborough.org
Heifer Parade and Opening Day Celebrate the Canterbury Shaker Village opening day by welcoming a parade of heifers back to the Village from Brookford Farm. There will be activities like maypole dancing, outdoor barn dancing, and even make-your-own head wreaths. Self-guided exhibits will also be open. Free. 10 a.m. to 4 p.m., Canterbury Shaker Village, 288 Shaker Rd., Canterbury. (603) 783-9511; shakers.org
5/11-12 and 5/18-19
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Greenerborough Fair This fair brings consumers, farmers and companies together for a full day of education and conversations on how to use products, techniques and services to increase the sustainability of one’s family and the community as a whole. Throughout the day, you will learn how New England families can grow and choose food, energy, housing and lifestyles to improve
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New Hampshire Renaissance Faire Noble knights and fair maidens alike will find something to enjoy in this longstanding Grante State fête. Spread across two weekends and a massive fairground venue, the fair includes everything from an archery range and knight, pirate and gypsy encampments to a zoo animal area said to contain real dragons. $10-$15. Brookvale Pines Farm, 154 Martin Rd., Fremont. (603) 679-2415; nhrenfaire.com
5/18
Exeter Arts & Music Festival There’s no shortage of Seacoast-area festivals on the calendar this summer, but you can get a head start on the season with this fest from Town.Exeter.Arts.Music. There’s plenty of family programming, but this party is especially impressive for its yuppie ap-
Paws for Compassion Brunch Attention animal lovers, this benefit is for you. This fundraiser is for Pope Memorial SPCA of Concord-Merrimack County and features a delicious brunch, silent auction and special guest speaker, Rebecca Rule. Rumor has it that there will also be time to socialize with their adorable adoptable pets. $50. 10 a.m. to 1 p.m., Grappone Conference Center, 70 Constitution Ave., Concord. (603) 856-8756; popememorialspca.org
5/4
17th Annual Benefit by the Sea This event will take place at the gorgeous Wentworth by the Sea as you enjoy a cocktail hour, formal dinner and dancing to live music by Uptown Funk. There will also be an opportunity to make a pledge of support for Cross Roads House. This gala is a vital part of securing the necessary funds to continue providing shelter and life-changing services for the homeless in the Granite State. Dress is black tie optional. 6 p.m., Wentworth by the Sea, 588 Wentworth Rd., New Castle. (603) 436-2218; crossroadshouse.org
5/16
Rock ’N Race Join more than 5,000 runners, walkers and volunteers participating in the largest charity race north of Boston. All funds raised at this event support Concord Hospital Payson Center for Cancer Care to make a difference in the lives of cancer patients and their families. You can help by sponsoring a participant, volunteering, underwriting a service, or making a donation. $12 - $29. 6 p.m., Concord Hospital Trust, 250 Pleasant St., Concord. (603) 227-7162; giveto.concordhospital.org
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5/18
NH Patriot Guard Riders 5th Annual Charity Ride NH Patriot Guard Riders take it to the streets for this charity ride to support veterans and first responders. The organization is comprised of volunteer veterans and non-veterans from all walks of life who “ride for respect” and “stand for those who stood for us.” There will also be food and prizes, along with music by Slightly Buzzed. $10$25. 8 a.m. to 2 p.m., Heritage Harley-Davidson, 142 Manchester St., Concord. nhpatriotguard.org
5/19
29th Annual Walk Against Hunger Join Families in Transition – New Horizons for their annual walk. When you participate, you are helping to raise money to support homeless families and individuals, and those facing food insecurity in our communities. The Mill 96.5’s will be emceeing and providing the music. Teams, individuals and socialized dogs are welcome. Donations accepted. 11 a.m., Veterans Park, 723 Elm St., Manchester. (603) 641-9441; newhorizonsnh.org
Sports & Recreation 5/4
5/5
Exeter Day 5K Trail Race & Kids Fun Run Join Exeter Day School for their 6th annual event featuring a beautiful run/walk through the Phillips Exeter Academy woods, kids fun run, activities, music, food, raffle prizes and so much more. There will also be free babysitting available for registered race participants. $5-$30. 8:30 a.m., Exeter Day School, 11 Marlboro St., Exeter. (603) 772-3342; exeterday5k.com
5/5
Cinco de Miles 5K Break out your best sombrero and bring the whole family to participate in the festivities. There will be live course entertainment and the first 1,500 to register will receive a free quarter-zip pullover. After you finish the race, take a break to enjoy music and redeem your cervesa and margarita tickets. $10-$30. 9:15 a.m., Bedford High School, 47 Nashua Rd., Bedford. millenniumrunning.com
5/5
Cycle the Seacoast Get in your exercise, your sightseeing and your charity for the month at this fundraiser event for the American Lung Association. The annual cycling challenge features 25-, 50- and 100-mile routes, all starting and ending at craft beer mecca Redhook Brewery
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Children’s Museum of NH 5K Road Race and Kid-Venture Course The Children’s Museum of NH is the first race of the Seacoast Road Race series once again, and will start and finish in front of the museum. Kids are encouraged to participate in a “think spring” themed race of their own after the main race, complete with challenges like crawling through caterpillar
tunnels and crab walking “under the sea.” Wear bright colors, add some fair or butterfly wings, or throw on animal ears — use your imagination. $8-$25. 9 a.m., Children’s Museum of New Hampshire, 6 Washington St., Dover. (603) 7422002; childrens-museum.org
and snaking along some of the most stunning oceanside views on the Seacoast. Not a bad way to spend your Sunday. $35-$45. 7 a.m., Redhook Brewery, 1 Redhook Way, Portsmouth. action.lung.org
5/18
Big Lake Half Marathon The 18th Annual Big Lake Half Marathon is returning for another day of scenic New England running. Join thousands of runners and spectators at New Hampshire’s most scenic road race, where you celebrate your finish with an after-party featuring refreshing craft beer and lots of food. $59-$79. 8 a.m. to 12:45 p.m., Alton Central School, 41 School St., Alton. biglakehalfmarathon.com
5/23
Step Up 5K Run/Walk/Kids Dash This event offers an 800-meter dash for kids, as well as a 5K run and walk for those who are up for the challenge. Form a corporate team (three or more participants) and enjoy a fun run to build camaraderie. This will also be an opportunity to raise awareness and funds that will help local people in need through Meals on Wheels. Don’t forget to stay after the race for a barbeque, raffles, awards and more. $25. 5:30-7:30 p.m., SNHU, 2500 North River Rd., Hooksett. mealsonwheelsnh.org
5/26
Runner’s Alley/Cisco Brewers Portsmouth Memorial Day 5K This event hosts over 2,000 runners and walkers annually. This premier race boasts a fast, flat course, a huge feast, live music, kids fun run, VIP club, and a Cisco beer for each participant over the age of 21. Proceeds from the event will go directly to Krempels Center. $25-$40. 11 a.m. to 2 p.m., Cisco Brewers Portsmouth, 35 Corporate Dr., Portsmouth. (603) 570-2026; krempelscenter.org
Miscellaneous 5/2
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Comics in World History and Cultures Marek Bennett presents a whirlwind survey of comics from around the world and throughout history, with special attention to what these vibrant narratives tell (and show) us about the people and periods that created them. Bennett engages and involves the audience in an interactive discussion of several sample comics representing cultures such as ancient Rome, medieval Europe and many more. The program explores the various ways of creating and reading comics from around the world, and what these techniques tell us about the cultures in which they occur. Free. 5:30 p.m., Barrington Public Library, 105 Ramsdell Ln., Barrington. (603) 664-9715; nhhumanities.org
5/3
5/11-5/12 NH Sheep & Wool Festival All things ovine can be found at this Sheep & Wool Growers Association mainstay. Currently in its 43rd year, the festival features programming both for producers of sheep and wool and for those who are just fans. Don’t miss the long list of workshops and demos on woolen clothes-making, or for a good laugh, the human-and-sheep partnered costume contest. $5-$7. Sat 9 a.m. to 5 pm., Sun 9 a.m. to 4 p.m., Deerfield Fairgrounds, 32 Stage Rd., Deerfield. nhswga.com
Dover Art Walk Discover the vibrant downtown Dover art community every first Friday of the month. Enjoy local art while strolling along the numbered map stops. You can visit in order or you can mix it up. Artists and locations will vary from month to month, and some artists will be onsite to discuss their work and provide demos for your enjoyment. Free. 4 to 8 p.m., Downtown Dover, 1 Washington St., Dover. doverartwalk.com
5/4-5/5
The Great New England Spring Craft & Artisan Show Celebrate the season by stocking up on crafts from more than 150 talented local artisans. nhmagazine.com | May 2019
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There will be delicious food and drinks, and you will be able to celebrate the end of a fabulous 95th season. 6 to 9 p.m., Nashua Country Club, 25 Fairway St., Nashua. symphonynh.org.
5/19
5/26
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5/1-7/7 Righting a Wrong: Japanese Americans and World War II
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Memorial Day Weekend Firework Show at Hampton Beach Bring a blanket and the whole family and kick off summer with this incredible fireworks display. 9:30 p.m., Hampton Beach, 115 Ocean Blvd., Hampton Beach. (603) 926-8717; hamptonbeach.org
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Kids Con New England The largest kids-focused comic and children’s book convention is back for another incredible day of fun. It inspires creativity and learning through family-friendly comics, children’s literature, art, fun activities, costume contests, workshops, games and more. Hang out with your favorite superheroes, play with pirates and princesses, take part in Jedi training, enjoy Pokemon and Minecraft tournaments and more. $10-$12. 10 a.m. to 5 p.m., Raddison Hotel, 11 Tara Blvd., Nashua. kidsconne.com
After the Japanese attack on Pearl Harbor, the nation was overcome by shock, anger, and fear — a fear exaggerated by long-standing prejudice against Asians. President Franklin D. Roosevelt then issued Executive Order 9066, which sent 45,000 Japanese nationals who were in the country legally and 75,000 Japanese Americans to incarceration camps. This exhibit, which is on loan from the Smithsonian’s National Museum of American History, traces the story of this incarceration and the people who survived it. It presents heart-wrenching stories, fascinating historic objects and documents, stunning photos, original illustrations, and engaging multimedia touchscreens featuring interviews with survivors. $6-$10. Monday to Saturday 10 a.m. to 4 p.m., Sunday 12 to 4 p.m., The Wright Museum of World War II, 77 Center St., Wolfeboro. wrightmuseum.org
5/6
Gibson’s Book Club Meeting The May book for this fun book club will be “There There: A Novel” by Tommy Orange. Newcomers are encouraged, and you can deal yourself in as the spirit moves you. Free. 5:30 p.m., Gibson’s Bookstore, 45 South Main St., Concord. gibsonsbookstore.com
5/8
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.
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7 p.m., Jackson Public Library, 52 Main St., Jackson. (603) 383-9731; nhhumanities.org
5/10-5/11
Murder Mystery Weekend Hop over to The Silver Fountain Inn & Tea Parlor for a night of extortion, bribery and murder in an event where you and the other guests are the characters of this live version of Clue. Make sure you come in costume and character, and get ready to play at the main event on Saturday night. The theme for this weekend will be “Cruising for Murder.” $100. The Silver Fountain Inn & Tea Parlor, 103 Silver St., Dover. (603) 750-4200; silverfountain.com
5/11
Lil’ Iguana’s Family Fun Day This event focuses on health, fitness, safety and literacy for children and their families. There will be free samples of nutritious food and beverages, live entertainment, bounce houses, obstacle courses, coloring contests, balloon art and so much more. All participants in the coloring contest will receive a book as their prize. $1. 10 a.m. to 3 p.m., Nashua High School South, 36 Riverside St., Nashua. (603) 8819805; liliguanausa.org
5/13
Maestro Dinner 2019 It’s time to meet the new maestro. You are invited to this spectacular dinner where you will hear who the new Symphony NH music director is for the 2019-2020 season.
5/10-5/12 Mother’s Day Weekend What better way to treat the special woman in your life than a weekend getaway? Moms won’t have to cook all weekend, and will instead be pampered by chefs, and enjoy activities catered just for her. Take a walk in the mountains, partake in ice cream bingo night, relax with a massage at the spa, take a peaceful carriage ride through the resort and so much more. Prices and times vary. Omni Mount Washington Resort, 310 Mt. Washington Hotel Rd., Bretton Woods. (603) 278-1000; brettonwoods.com/mothers_day
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This massive indoor fair features wares from jewelry and pottery to fudge and birdfeeders. Shop the booths, bring your little ones to the face-painting station, and speak up if you are a mom: All mothers in attendance will be entered to win a free spa day. The Hampshire Dome, 34 Emerson Rd., Milford. (603) 321-9794; hampshiredome.com
Performing Arts
5/3-5/5 and 5/9-5/12
“A Chorus Line” With its celebration and true life depiction of performers and their struggle to achieve greatness on the Broadway stage, this show has earned unanimous praise as one of the true masterpieces of live theatre. “A Chorus Line” evokes both the glamour and grind of show business, and it’s the musical for everyone who’s ever had a dream and put it all on the line. There will be iconic score features such as “What I Did for Love,” “One,” “I Hope I Get It” and more. $25-$46. Times vary, The Palace Theatre, 80 Hanover St., Manchester. (603) 668-5588; palacetheatre.org
5/4
Juston McKinney New Hampshire’s favorite comedian is back for a hysterical night of fun. Bring your friends and family as McKinney returns with lots of new material. He’s been using the state as his comic muse since he was humoring perps as a deputy sheriff on the New Hampshire/Maine border in the 1990s. $27.50. 8 p.m., Capitol Center for the Arts, 44 South Main St., Concord. (603) 225-1111; ccanh.com
BEAR BROOK A PODCAST ABOUT A NH COLD CASE THAT MAY CHANGE HOW MURDERS ARE INVESTIGATED...FOREVER
5/4-5/5
Monster Jam This show is adrenaline-charged family entertainment providing jaw-dropping displays and gravity defying feats that will keep you at the edge of your seat. These events feature some of the most recognizable trucks in the world like Grave Digger, Max-D, El Toro Loco and many more. Tricks include freestyle, 2-wheel skills and racing competitions that will leave you craving more of this unforgettable event. $15-$103. Shows at 1 and 7 p.m., SNHUA Arena, 555 Elm St., Manchester. (603) 6445000; snhuarena.com
5/9-5/19
LIVE ONSTAGE IN BOSTON THE WILBUR THEATRE | TUESDAY, MAY 14 VISIT BEARBROOKPODCAST.ORG
“Bo-Nita” If you think that your family is crazy, wait until you meet this one. Join Bo-Nita and her family members as they take you on a wild ride through working-class America with their dysfunctional glory. Thalia-Bridge Productions presents this fun show by Elizabeth Heffron, a seven-character play for one woman, directed by Gary Locke. $12-$17. Thursdays, Fridays and Saturdays at 7:30 p.m. and Sundays at 2 p.m., Hatbox Theatre, 270 Loudon Rd., Concord. (603) 715-2315; hatboxnh.com
5/11
“The Wizard” “You’re a wizard, Harry.” If you’re a Potterhead, you are going to want to see this production. Northeastern Ballet Theatre is pleased to present this original Edra Toth production that is a balletic interpretation of the first Harry Potter book, “The Sorcerer’s Stone.” This is Harry Potter like you’ve never seen it before. Grab your broom and come along on this magical adventure through this wizarding world. $17.50-$65. 7 p.m., Dover High School, 25 Alumni Dr., Dover. northeasternballet.org
5/17
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“Finding Neverland” Directed by visionary Tony-winner Diane Paulus and based on the critically acclaimed Academy Award-winning film, “Finding Neverland” tells the incredible story behind one of the world’s most beloved characters — Peter Pan. Playwright J.M. Barrie struggles to find inspiration until he meets four young brothers and their widowed mother. Spellbound by the boys’ enchanting make-believe adventures, he sets out to write a play that will astound London theatergoers. With a little bit of pixie dust and a lot of faith, Barrie takes this monumental nhmagazine.com | May 2018
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leap, leaving his old world behind for Neverland, where nothing is impossible and the wonder of childhood lasts forever. You don’t want to miss the magic of this classic tale. $45-$110. Times vary, Capitol Center for the Arts, 44 S. Main St., Concord. ccanh.com
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5/18
John Cusack You might know him from “Stand by Me” or “Sixteen Candles,” but this famous actor is coming to the Granite State for one night for a screening of “Say Anything.” After the screening, join Cusack for a live conversation about his career and the making of this classic film. Fans will experience a moderated discussion, with Cusack answering audience questions. $49-$150. 7 p.m., Capitol Center for the Arts, 44 South Main St., Concord. (603) 225-1111; ccanh.com Justin Moore This American country music singer and songwriter will be coming to the New Hampshire Seacoast for a one-night-only, unforgettable show. Hear classics like “If Heaven Wasn’t So Far Away,” “Small Town USA” and “Somebody Else Will.” $45. 8 p.m., Hampton Beach Casino Ballroom, 169 Ocean Blvd., Hampton Beach. (603) 929-4100; casinoballroom.com
5/31
Lynyrd Skynyrd This legendary rock band is coming to one of New Hampshire’s biggest stages for a show that will start summer off right. With a catalog of over 60 albums, sales beyond 30 million worldwide and their beloved classic American rock anthem “Sweet Home Alabama” having over 2 million downloaded ringtones, Rock & Roll Hall of Famers Lynyrd Skynyrd remains a cultural icon that appeals to all generations. $34-$756. 6 p.m., Bank of New Hampshire Pavilion, 72 Meadowbrook Ln., Gilford. (603) 293-4700; banknhpavilion.com
Mother’s Day 5/11
28th Annual Kitchen Tour This walking tour of hand-selected homes boasts newly renovated kitchens on every block. It is the perfect get-together for Mother’s Day weekend and the tour benefits Portsmouth’s Music Hall. The tour will provide access to some enviable and surprising locations. If you are looking to turn your imaginings into reality, the craftsmen, artisans, designers and architects involved in creating these incredible spaces will be onsite to answer your questions. $25-$30. 10 a.m., varied locations around Portsmouth. themusichall.org
5/11-5/12
10th Annual Mother’s Day Weekend Craft Festival Over 75 artisans from all over the Granite State will display and sell their works, including pottery, fine art, wind chimes, pet gifts and more. There will also be a culinary fare of herbal dips, kettle corn, pies, pesto and jams just to name a few. Free. 10 a.m. to 5 p.m., Town Common, 4 Lincoln Ave., Hampton Falls. castleberryfairs.com
5/11-5/12
Dunbarton Arts on the Common Peruse fine art and crafts at this free event located on the scenic town common in Dunbarton. More than 50 artists and artisans will be featured, including Daniel Layne, Laura O’Leary, Bill Donaldson and more. Free. 10 a.m. to 4 p.m., Dunbarton Town Common, Dunbarton. dunbartonartsonthecommon.com
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5/24
5/11-5/12 Mother’s Day Special at Conway Scenic Railroad All aboard the Conway Scenic Railroad for an old-fashioned train ride this Mother’s Day. Mom rides free and there will be a complimentary appetizer buffet served on board first class cars. $10-$56. 11:30 a.m. and 1:30 p.m., Conway Scenic Railroad, 38 Norcross Circle, North Conway. conwayscenic.com
Visual Arts
Free. 8:30 a.m. to 5 p.m., NH Furniture Masters Gallery, 49 S Main St., Concord. (603) 898-0242. furnituremasters.org
Consent: Complicating Agency in Photography The concept of consent in photography is complex. Who is giving it and who is receiving it, if anyone at all? This exhibition, curated by the Hood Museum of Art’s 2017-2018 interns, addresses these questions through four themes: Self Reflections, Individuals and Identities, Public Spheres and Global Ethics. Free. Times vary, Hood Museum of Art, 6 East Wheelock St., Hanover. hoodmuseum.dartmouth.edu
5/4
5/1-5/5
5/1-6/10
Ubuhle Women: Beadwork and the Art of Independence This exhibit showcases a new form of bead art, the ndwango (cloth), developed by a community of women living and working together in rural KwaZulu-Natal, South Africa. Using skills passed down through generations, the Ubuhle women have created a multidimensional, contemporary art form by applying exquisite Czech glass beads onto plain black cloth, reminiscent of the Xhosa headscarves and skirts that many of the women wore growing up. From every vantage point, the meticulous skill and labor that went into each work becomes strikingly apparent. Free. Times vary, Currier Museum of Art, 150 Ash St., Manchester. (603) 669-6144; currier.org
Robert Indiana This one-day-only exhibition features a genuine “LOVE” screen print signed by Robert Indiana. Indiana was an American artist associated with the pop art movement. His “LOVE” print was the basis for his 1970 “LOVE” sculpture and the widely distributed 1973 United States Post Service “LOVE” stamp. 1 to 3 p.m., the Bernier Room at the Rochester Community Center, 150 Wakefield St., Rochester. rochestermfa.org
5/18-6/8
Annual Bachelor of Fine Art Exhibition This is what goes into the making of an artist, designer and writer. Through headache-inducing digital editing, frustrating do-overs, debates, critiques, insomnia and immeasurable hours of soul searching, the graduates of the NHIA program have poured themselves into their work. This exhibition showcases the top achievements of the graduating class, as well as selected offerings from a talented crop of underclassmen. Free. Times vary, Roger Williams Gallery, 77 Amherst St., Manchester. nhia.edu
5/1-6/10
Patterns in Wood The NH Furniture Masters present this collection of work by six fine furniture masters. Each piece in this exhibition is an interpretation of the meaning of a pattern. Patterns can occur naturally in the figure or grain of a particular piece of wood, or they can be added as a decorative element in a design. Patterns also happen over time as makers influence each other and strive to excel. Design, execution and craftsmanship are the patterns in this exhibition.
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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Good Eats
photo by jenn bakos
OUR GUIDE TO FINE DINING
In addition to great BBQ, Riverside Barbeque Co. has a nice deck with views of the river. 53 Main St., Nashua, riversidebarbeque.com, (603) 204-5110 nhmagazine.com | May 2019
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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 2018 Editor’s Picks B Breakfast H Best of NH L Lunch 2018 Reader’s Poll D Dinner $$$$ Entrées cost b Brunch more than $25 $$$ Entrées cost between ( Reservations recom$18 and $25
mended
$$ Entrées cost between $12 and $18
New – Open for one year or less
MERRIMACK VALLEY 900 Degrees H
PIZZERIA 50 Dow St., Manchester; (603) 641-0900; 900degrees.com; $–$$$ L D
1750 Taphouse
AMERICAN TAVERN/PIZZERIA 170 Rte. 101, Bedford; (603) 488-2573; Facebook; $-$$ B L D
Colosseum Restaurant
ITALIAN 264 North Broadway, Salem; (603) 898-1190; thecolosseumrestaurant.com; $–$$$ L D
The Copper Door H
FUSION/JAPANESE 1105 Elm St., Manchester; (603) 625-6468; mintbistronh.com; $$–$$$ L D b (
Cotton H
MT’s Local Kitchen & Wine Bar
AMERICAN 212 Main St., Nashua; (603) 595-9334; mtslocal.com; $–$$$ L D
The Crown Tavern H
Noodz
GASTROPUB 99 Hanover St., Manchester; (603) 218-3132; thecrownonhanover.com; $$ L D b
RAMEN/ASIAN 968 Elm St., Manchester; (603) 836-5878; Facebook; $-$$ L D
Cucina Toscana
North End Bistro
ITALIAN 427 Amherst St., Nashua; (603) 821-7356; cucinatoscananashua.com; $ L D (
ITALIAN 1361 Elm St., Manchester; (603) 232-3527; Facebook; $-$$$ LD(
Dixie Blues
O Steaks & Seafood H
CAJUN 345 Amherst St., Nashua; (603) 417-6909; New Manchester location coming soon; dixiebluesnh.com; $-$$$ LD
The Foundry
AMERICAN/FARM-TO-TABLE 50 Commercial St., Manchester; (603) 836-1925; foundrynh.com; $$-$$$ D b
Giorgio’s Ristorante
Antojitos Colombianos
Granite Restaurant and Bar
The Bedford Village Inn H
Grazing Room
The Birch on Elm
Grill 603
AMERICAN/TAVERN 2 Olde Bedford Way, Bedford; (603) 472-2001; bedfordvillageinn.com; $$–$$$$ L D (
NEW AMERICAN 96 Pleasant St., Concord; (603) 227-9000; graniterestaurant.com; $$–$$$$ B L D b ( FARM-TO-TABLE/NEW AMERICAN 33 The Oaks, Henniker; (603) 428-3281 colbyhillinn.com; $$–$$$$ D (
NEW AMERICAN/TAPAS 931 Elm St., Manchester; (603) 782-5365; Facebook; $–$$ L D
AMERICAN 168 Elm St., Milford; (603) 213-6764; grill603.com; $–$$$ L D b
Buba Noodle Bar
GREEK 1037 Elm St., Manchester; (603) 218-3869; thegyrospot.com; $LD
VIETNAMESE 36 Lowell St., Manchester; (603) 935-7864; bubanoodle. com; $–$$ L D
Buckley’s Great Steaks
STEAKHOUSE 438 Daniel Webster Hwy., Merrimack; (603) 424-0995; buckleysgreatsteaks.com; $–$$$$ D ( $$–$$$ LD (
Campo Enoteca
ITALIAN/MEDITERRANEAN 969 Elm St., Manchester; (603) 625-0256; campoenoteca.com; $$–$$$ L D
Canoe Restaurant and Tavern
Gyro Spot
NEW AMERICAN 110 Brewery Ln., Ste. 5, Portsmouth; (603) 373-0979; Facebook; $$-$$$$ D
CAVA
TAPAS 10 Commercial Alley, Portsmouth; (603) 319-1575; cavatapasandwinebar.com; $–$$$ L D
Chapel+Main H
NEW AMERICAN 83 Main St., Dover; (603) 842-5170; chapelandmain. com; $$–$$$ D (
Cornerstone Artisanal Pizza & Craft Beer
PIZZERIA 110 Brewery Ln., Portsmouth; (603) 294-0965; cornerstonepizzaandbeer.com; $–$$ L D
CR’s the Restaurant
STEAKHOUSE/SEAFOOD 11 South Main St., Concord; (603) 856-7925; 62 Doris Ray Court, Lakeport; (603) 524-9373; magicfoodsrestaurantgroup.com; $$–$$$ L D
NEW AMERICAN 287 Exeter Rd., Hampton; (603) 929-7972; crstherestaurant.com — Refined, yet comfortable dining with live music every week and a jazz brunch on Sundays. $$-$$$ L D b (
Red Blazer
Cure
AMERICAN 72 Manchester St., Concord; (603) 224-4101; theredblazer. com; $–$$$ L D b
NEW AMERICAN 189 State St., Portsmouth; (603) 427-8258; curerestaurantportsmouth.com; $$-$$$ L D (
Republic H
Ember Wood Fired Grill
MEDITERRANEAN 1069 Elm St., Manchester; (603) 666-3723; republiccafe.com; $–$$$ L D
AMERICAN 1 Orchard St., Dover; (603) 343-1830; emberwfg.com; $$$$$ D b (
Revival Kitchen and Bar H
Franklin Oyster House
AMERICAN 11 Depot St., Concord; (603) 715-5723; revivalkitchennh. com; $$–$$$ D (
SEAFOOD 148 Fleet St., Portsmouth; (603) 373-8500; franklinoysterhouse. com; $-$$$ D
Riverside BBQ
Green Elephant H
BBQ 53 Main St., Nashua; (603) 2045110; riversidebarbeque.com; $–$$ L D
Stella Blu
TAPAS 70 East Pearl St., Nashua; (603) 578-5557; stellablu-nh.com; $$–$$$ D
Surf Restaurant H
SEAFOOD 207 Main St., Nashua; (603) 595-9293; 99 Bow St., Portsmouth; (603) 334-9855; surfseafood.com; $$–$$$$ D b
Taj India H
VEGETARIAN 35 Portwalk Place, Portsmouth; (603) 427-8344; greenelephantnh.com; $–$$ L D
Holy Grail Restaurant & Pub
IRISH PUB 64 Main St., Epping; (603) 679-9559; holygrailrestaurantandpub.com; $–$$ L D
Hop + grind H
BURGERS 17 Madbury Rd., Durham; (603) 244-2431; hopandgrind.com; $–$$ L D
Jumpin’ Jay’s Fish Café
INDIAN 967 Elm St., Manchester; (603) 606-2677; 47 E. Pearl St., Nashua; (603) 864-8586; tajindia.co; $–$$ L D New location in Nashua
SEAFOOD 150 Congress St., Portsmouth; (603) 766-3474; jumpinjays. com; $$$–$$$$ D (
Hanover St. Chophouse H
Trattoria Amalfi
Library Restaurant
STEAKHOUSE 149 Hanover Street, Manchester; (603) 644-2467; hanoverstreetchophouse.com; $$$–$$$$ L D (
ITALIAN 385 S Broadway, Salem; (603) 893-5773; tamalfi.com; $–$$ D (
K’Sone’s Thai Dining & Lounge
ITALIAN 67 Main St., Salem; (603) 952-4875; 581 Lafayette Rd., Portsmouth; (603) 570-3600; tuscan-kitchen.com; $$–$$$ L D b
THAI 493 Amherst St., Nashua; (603) 459-8621; Facebook; $-$$ L D
Casa Blanca
Madear's
Lui Lui H
COLOMBIAN 34 1/2 Canal St., Nashua; (603) 595-1670; casablancanh.com; $-$$$ B L D
CAJUN/CREOLE/TAPAS 175 Hanover St., Manchester; (603) 206-5827; madears603.com; $-$$ D
Chiang Mai
Matbah Mediterranean H
nhmagazine.com | May 2019
Botanica Restaurant & Gin Bar
AMERICAN 32 West Broadway, Derry; (603) 965-3490; halligantavern.com; $–$$ L D
ITALIAN 8 Glen Rd., W. Lebanon; (603) 298-7070; 259 Daniel Webster Hwy., Nashua; (603) 888-2588; luilui. com; $-$$ L D
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mouth; (603) 431-0887; blacktrumpetbistro.com; $$–$$$$ D (
Halligan Tavern
AMERICAN 216 S. River Rd., Bedford; 935-8070; 232 Whittier Hwy., Center Harbor; (603) 253-4762; magicfoodsrestaurantgroup.com/canoe-restaurant-and-tavern $$-$$$ L D (
THAI 63 Route 101, Amherst; (603) 672-2929; chiangmaifinethaicuisine. com; $–$$ L D
Mint Bistro
AMERICAN 75 Arms St., Manchester; (603) 622-5488; cottonfood.com; $$–$$$$ L D (
MEDITERRANEAN 707 Milford Rd., Merrimack; (603) 883-7333; 524 Nashua St., Milford; (603) 673-3939; 270 Granite St., Manchester; (603) 2323323; giorgios.com; $$–$$$ L D (
COLOMBIAN 173 Hanover St., Manchester; (603) 623-3000; Facebook; $-$$ LD
TURKISH/MEDITERRANEAN 24 Henniker St., Hillsborough; (603) 680-4319; mediterranoo.com $ L D
AMERICAN 15 Leavy Dr., Bedford; (603) 488-2677; 41 S Broadway, Salem; (603) 458-2033; copperdoorrestaurant.com; $$–$$$ L D (
ITALIAN 11 Depot St., Concord; (603) 228-3313; angelinasrestaurant.com; $$–$$$ L D (
Angelina’s Ristorante Italiano H
Mediterrano Turkish & Mediterranean Cuisine H
MEDITERRANEAN 866 Elm St., Manchester; (603) 232-4066; matbahcuisine.com; $ L D
Tuscan Kitchen H
SEACOAST Atlantic Grill
SEAFOOD 5 Pioneer Rd., Rye; (603) 433-3000; theatlanticgrill.com; $$-$$$ L D
Bamee
ASIAN 12 Jenkins Court, Durham; (603) 397-5378; bameedurham. com; $ L D
Black Trumpet Bistro
INTERNATIONAL 29 Ceres St., Ports-
STEAKHOUSE 401 State St., Portsmouth; (603) 431-5202; libraryrestaurant.com $$$–$$$$ D b (
Lure Bar and Kitchen
TAPAS/SEAFOOD 100 Market St., Portsmouth; (603) 373-0535; lureportsmouth.com; $$–$$$ D
Martingale Wharf
AMERICAN/SEAFOOD 99 Bow St., Portsmouth; (603) 431-0901; martingalewharf.com; $$–$$$ L D
Mombo
INTERNATIONAL 66 Marcy St., Portsmouth; (603) 433-2340; momborestaurant.com; $$–$$$ L D (
Moxy
TAPAS 106 Penhallow St., Portsmouth; (603) 319-8178; moxyrestaurant.com; $$–$$$ D (
603 LIVING
DINE OUT
Nomads Kitchen
INTERNATIONAL 9 Madbury Rd., Durham; (603) 397-5539; nomads. kitchen; $–$$ B L
Oak House
AMERICAN 110 Main St., Newmarket; (603) 292-5893; oakhousenewmarket.com; $–$$ L D b
Otis
NEW AMERICAN 4 Front St., Exeter; (603) 580-1705; otisrestaurant.com; $$–$$$ D (
Paty B's
ITALIAN 34 Dover Point Rd., Dover; (603) 749-4181; pattybs.com; $–$$$ L D
Dover; (603) 343-4332; sonnystaverndover.com; $–$$ D b
Sue’s Korean Kitchen
MEXICAN 276 Main St., Tilton; (603) 729-0062; Facebook; $-$$ L D
AMERICAN 281 Daniel Webster Hwy., Meredith; (603) 279-5221; thecman. com; $–$$ B L D b
Surf Seafood H
Corner House Inn
Lemongrass
SEAFOOD 99 Bow St., Portsmouth; (603) 334-9855; surfseafood.com; $$–$$$$ D
AMERICAN 22 Main St., Center Sandwich; (603) 284-6219; cornerhouseinn.com; $$ L D b (
ASIAN 64 Whittier Hwy., Moultonborough; (603) 253-8100; lemongrassnh.net; $–$$ L D
Tinos Greek Kitchen H
Crystal Quail
Local Eatery
GREEK 325 Lafayette Rd., Hampton; (603) 926-5489; galleyhatch.com; $$–$$$ L D
Tuscan Kitchen H
ITALIAN 67 Main St., Salem; (603) 952-4875; 581 Lafayette Rd., Portsmouth; (603) 570-3600; tuscan-kitchen.com; $$–$$$ L D b
Revolution Taproom and Grill
Vida Cantina
GASTRO PUB 61 North Main St., Rochester; (603) 244-3022; revolutiontaproomandgrill.com; $-$$ L D
MEXICAN 2456 Lafayette Rd., Portsmouth; (603) 501-0648; vidacantinanh.com; $–$$ L D
Rick's Food and Spirits
Vino e Vino
NEW AMERICAN 143 Main St., Kingston; (603) 347-5287; rickskingston.com; $-$$ L D
ITALIAN 163 Water St., Exeter; (603) 580-4268; vinoevivo.com; $$–$$$ D (
Ristorante Massimo
LAKES
SEAFOOD 5 Portwalk Place, Portsmouth; (603) 319-5011; row34nh. com; $-$$$ L D b (
Sonny’s Tavern
NEW AMERICAN 328 Central Ave.,
Lakehouse
Casamigos
NEW AMERICAN 67 State St.,Portsmouth; (603) 427-8459; raleighwinebar.com; $$–$$$ D b (
Row 34
(603) 286-8100; kettleheadbrewing. com; $–$$ L D
KOREAN 74 Portsmouth Ave., Stratham; (603) 777-7604; sueskoreankitchen.com; $–$$ L D
Raleigh Wine Bar + Eatery
ITALIAN 59 Penhallow St., Portsmouth; (603) 436-4000; ristorantemassimo. com; $$-$$$ D (
magicfoodsrestaurantgroup.com/ canoe-restaurant-and-tavern; $$-$$$ LD(
Burnt Timber Tavern H
BREWPUB/TAVERN 96 Lehner St., Wolfeboro; (603) 630-4186; burnttimbertavern.com; $–$$ L D
Canoe Restaurant and Tavern
AMERICAN 232 Whittier Hwy., Center Harbor; (603) 253-4762; 216 S. River Rd., Bedford; 935-8070;
AMERICAN 202 Pitman Rd., Center Barnstead; (603) 269-4151; crystalquail.com; $$$–$$$$ D (
FARM-TO-TABLE 17 Veterans Square, Laconia; (603) 527-8007; laconialocaleatery.com; $$–$$$ D (
Faro Italian Grille
Mise en Place
ITALIAN 7 Endicott St., Laconia; (603) 527-8073; faroitaliangrille.com; $–$$ D (
ITALIAN/AMERICAN 96 Lehner St., Wolfeboro; (603) 569-5788; miseenplacenh.com; $$-$$$$ L D (
Garwood’s
The New Woodshed
AMERICAN 6 North Main St., Wolfeboro; (603) 569-7788; garwoodsrestaurant.com; $–$$ L D (
AMERICAN 128 Lee Rd., Moultonborough; (603) 476-2700; newwoodshed.com; $–$$$ D
Hobbs Tavern & Brewing Co.
O Bistro at the Inn on Main
BREWPUB 2415 White Mountain Hwy., West Ossipee; (603) 5392000; hobbstavern.com; $–$$ L D
AMERICAN 200 North Main St., Wolfeboro; (603) 515-1003; innnewhampshire.com/our-bistro; $$–$$$ D
Inn Kitchen + Bar
O Steaks & Seafood H
AMERICAN/FARM-TO-TABLE 28 Shepard Hill Rd., Holderness; (603) 968-4417; innkitchen.com; $–$$$ D (
Kathleen's Irish Pub
IRISH PUB 90 Lake St., Bristol; (603) 744-6336; kathleensirishpub.com; $–$$ L D
Kettlehead Brewing H
BREWPUB 407 West Main St., Tilton;
STEAKHOUSE/SEAFOOD 11 South Main St., Concord; (603) 856-7925; 62 Doris Ray Court, Lakeport; (603) 524-9373; magicfoodsrestaurantgroup.com; $$–$$$ L D
Osteria Poggio
ITALIAN 18 Main St., Center Harbor; (603) 250-8007; osteriapoggio.com; $$–$$$ D (
Lodging packages available!
June 8 & 15 What do washed up musicians do when they’ve lost all their money, fame and fortune? Get the band back together, of course, for one last hurrah! Someone has a secret they want to keep, at all costs. Not everyone lives to rock another day! Join the fun, dress as your favorite 80s rock star or groupie. Adults Only - Reservations Required.
ConwayScenic.com • (603) 356-5251 nhmagazine.com | May 2019
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DINE OUT
Pasquaney Restaurant
AMERICAN Inn on New Found Lake, 1030 Mayhew Turnpike, Bridgewater; (603) 744-9111; newfoundlake.com/restaurant-tavern; $$–$$$ D (
Tavern 27
TAPAS/PIZZA 2075 Parade Rd., Laconia; (603) 528-3057; tavern27.com; $–$$ L D (
Wolfe’s Tavern
NEW ENGLAND TAVERN 90 N. Main St., Wolfeboro; (603) 5693016; wolfestavern.com; $$–$$$ BLDb(
MONADNOCK 21 Bar & Grill
ITALIAN 1 Jaffrey Rd., Peterborough; (603) 924-6633; bantam-peterborough.com; $$–$$$ D (
Bellows Walpole Inn Pub
New AMERICAN 297 Main St., Walpole; (603) 756-3320; bellowswalpoleinn.com; $$ L D ( AMERICAN 20 Cross Rd., West Chesterfield; (603) 256-3211; chesterfieldinn.com; $$-$$$ D (
Cooper’s Hill Public House
Del Rossi’s Trattoria
ITALIAN Rte. 137, Dublin; (603) 563-7195; delrossis.com $$–$$$ D(
Elm City Brewing H
BREW PUB 222 West St., Keene; (603) 355-3335; elmcitybrewing. com; $–$$ L D
Fireworks
pizzeria 22 Main St., Keene; (603) 903-1410; fireworksrestaurant.net; $–$$ D (
Fox Tavern
TAVERN 33 Main St., Hancock; (603) 525-3318; hancockinn.com; $-$$$ L D (
All for the New Hampshire Bride
Visit us at bridenh.com. 94
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tapas 15 Lebanon St., Hanover; (603) 277-9094; candelatapas. com; $$-$$$ D (
Papagallos Restaurant
Coach House
italian/mediterranean 9 Monadnock Hwy., Keene; (603) 352-9400; papagallos.com; $–$$ L D (
AMERICAN 353 Main St., New London; (603) 526-2791; thenewlondoninn.com/the-coachhouse-restaurant;$ $–$$$$ D (
Parker's Maple Barn H
Farmer’s Table Café
breakfast 1316 Brookline Rd., Mason; (603) 878-2308; parkersmaplebarn.com; $ B L
farm-to-table 249 Rte. 10, Grantham; (603) 863-9355; farmerstablecafe.com; $–$$ L D
Pearl Restaurant & Oyster Bar H
Flying Goose Brew Pub H
Pickity Place
pub 6 School St., Peterborough; (603) 371-9036; coopershillpublichouse.com; $-$$$ L D
The Spring/Summer issue of New Hampshire Magazine’s BRIDE will be on newsstands soon. Inside you’ll find gorgeous photography, inspiration, New Hampshire venues, the latest gown styles and much more.
Candela Tapas Lounge H
NEW AMERICAN 30 Main St., Newport; (603) 863-8360; eatatthecourthouse.com; $$–$$$ L D b (
Alberto’s Restaurant
Chesterfield Inn
It’s Your Day to Shine.
The Old Courthouse H
asian 1 Jaffrey Rd., Peterbrough; (603) 924-5225; pearl-peterborough.com $$–$$$ D (
Bantam Grill
Visit www.nhmade.com for a list of the state’s finest specialty foods
Grantham; (603) 863-8000; bistronouveau.com; $–$$$$ L D (
AMERICAN 21 Roxbury St., Keene; (603) 352-2021; Facebook; $–$$ B L D ITALIAN 79 Antrim Rd., Bennington; (603) 588-6512; albertosnh.com; $–$$ D (
Take Pride in N.H.
(603) 355-5242; Facebook; $$$–$$$$ D
The Grove
american The Woodbound Inn 247 Woodbound Rd., Rindge; (603) 532-4949; woodbound. com; $$–$$$ B L D b (
The Hancock Inn
american 33 Main St., Hancock; (603) 525-3318; hancockinn. com; Prix fixe, $48.; $$–$$$$ D (
The Hungry Diner
farm-to-table 9 Edwards Ln., Walpole; (603) 756-3444; hungrydinerwalpole.com; $–$$ B L D
Nicola’s Trattoria
ITALIAN 51 Railroad St., Keene;
farm-to-table 248 Nutting Hill Rd., Mason; (603) 878-1151; pickityplace.com — A historic place to lunch located in a quaint, 1786 red cottage that Elizabeth Orton Jones used as inspiration for her "Little Red Riding Hood" illustrations. Fresh, local ingredients are used, including herbs grown in the onsite gardens. There are three seatings at 11:30 a.m., 12:40 p.m. and 2 p.m. Reservations are required. $$ L (
Piedra Fina
LATIN 288 Main St., Marlborough; (603) 876-5012; piedrafina.com; $–$$ L D (
Restaurant at Burdick’s
FRENCH 47 Main Street, Walpole; (603) 756-9058; burdickchocolate.com; $–$$$ L D b (
The Stage H
AMERICAN 30 Central Sq., Keene; (603) 357-8389; thestagerestaurant.com; $-$$ L D
Thai Café
Thai 43 Grove St., Peterborough; (603) 784-5448; Facebook; $–$$ L D
Thorndike’s & Parson’s Pub
american/pub The Monadnock Inn, 379 Main St., Jaffrey; (603) 532-7800; monadnockinn.com; $–$$$ D (
Waterhouse
american 18 Water St., Peterborough; (603) 924-4001; waterhousenh.com; $-$$$ L D b(
DARTMOUTH/ LAKE SUNAPEE
Appleseed Restaurant
American 63 High St., Bradford; (603) 938-2100; appleseedrestaurant.com $-$$ D
Base Camp Café
nepalese 3 Lebanon St., Hanover; (603) 643-2007; basecampcafenh.com; $-$$ L D
Bistro Nouveau
AMERICAN The Center at Eastman, 6 Clubhouse Lane,
brew pub 40 Andover Rd., New London; (603) 526-6899; flyinggoose.com; $–$$ L D
Latham House Tavern
TAVERN 9 Main St., Lyme; (603) 795-9995; lathamhousetavern. com; $–$$ L D
Little Brother Burger Co.
burgers 420 Main St., New London; (603) 877-0196; Facebook; $–$$ L D
Lui Lui H
Italian 8 Glen Rd., W. Lebanon; (603) 298-7070; 259 Daniel Webster Hwy., Nashua; (603) 888-2588; 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 London; (603) 526-4201; 74mainrestaurant.com; $–$$ L D b
Oak & GrainH
prix fixe Inn at Pleasant Lake, 853 Pleasant St., New London; (603) 526-6271; innatpleasantlake.com — Take in the gorgeous lake views while enjoying elevated New England cuisine with global inspirations using fresh, local ingredients, which come from local partners and even their own onsite herb garden and maple sugar stand. Reservations required. Prix fixe menu. D (
The Old Courthouse H
American 30 Main St., Newport; (603) 863-8360; eatatthecourthouse.com; $-$$$ L D b (
Peter Christian's Tavern
american/Tavern 195 Main St., New London; (603) 5262964; peterchristiansnh.com; $-$$ L D
Peyton Place
american 454 Main St., Orford; (603) 353-9100; peytonplacerestaurant.com; $$ D (
Phnom Penh Sandwich Station
VIETNAMESE 1 High St., Lebanon; (603) 678-8179; phnompenhsandwiches.com; $-$$ L D
PINE at the Hanover Inn H
AMERICAN 2 South Main St., Hanover; (603) 643-4300;
603 LIVING
DINE OUT
hanoverinn.com/dining.aspx; $$$–$$$$ B L D b (
Revolution Cantina H
CUBAN AND MEXICAN 38 Opera House Square, Claremont; (603) 504-6310; Facebook; $-$$ L D b
Suna
AL 1699 White Mountain Hwy., North Conway; (603) 307-1037; barleyandsalt. com; $-$$$ L D
The Beal House Inn
PUB 2 W. Main St., Littleton; (603) 444-2661; thebealhouseinn.com; $$-$$$ D
AMERICAN 6 Brook Rd., Sunapee; (603) 843-8998; magicfoodsrestaurantgroup. com; $$–$$$ D (
PIZZA 8 Back Lake Rd,. Pittsburg; (603) 538-7400; Facebook; $ D
Taverne on the Square
Chang Thai Café
AMERICAN 2 Pleasant St., Claremont; (603) 287-4416; claremonttaverne.com; $–$$$ L D
Three Tomatoes Trattoria
The Burg H
THAI 77 Main St., Littleton; (603) 444-8810; changthaicafe.com; $-$$ L D
Chef’s Bistro
ITALIAN 1 Court St., Lebanon; (603) 448-1711; threetomatoestrattoria.com; $–$$ L D
NEW AMERICAN 2724 White Mountain Hwy., North Conway; (603) 356-4747; chefsbistronh.com; $-$$ L D
Tuk Tuk Thai Cuisine
Conway Scenic Railroad
THAI 5 S. Main St., Hanover; (603) 277-9192; tuktukthaicuisine.com; $–$$ L D (
NORTH COUNTRY Bailiwicks
AMERICAN 106 Main St., Littleton; (603) 444-7717; bailiwicksfinerestaurant.com; $-$$$ L D (
Barley & Salt Tap House and Kitchen
GASTROPUB/INTERNATION-
DINNER TRAIN 38 Norcross Circle, North Conway; (603) 356-5251; conwayscenic.com/ dining — The dinner train resumes service starting in June. Relive the golden days of railroad and enjoy lunch, dinner or one of the special murder mystery dinners on June 8 and 15.
Deacon Street Martini & Whiskey Bar
AMERICAN 32 Seavey St., Conway; (603) 356-9231; deaconst.com; $$–$$$ D
Gypsy Café H
INTERNATIONAL 111 Main St., Lincoln; (603) 745-4395; gypsycaferestaurant.com; $–$$ L D
Horsefeathers
AMERICAN 2679 White Mountain Hwy., North Conway; (603) 356-2687; horsefeathers.com; $–$$ L D
Iron Furnace Brewing
BREWPUB 115 Main St., Bethlehem; (603) 823-2119; ironfurnacebrewing.com; $ LD
Jonathon’s Seafood
SEAFOOD/AMERICAN 280 East Side Rd., North Conway; (603) 447-3838; jonathonsseafood.com; $–$$$ L D (
The Last Chair
AMERICAN/BREW PUB 5 Rte. 25,Plymouth; (603) 238-9077; thelastchairnh. com; $-$$ L D
Libby’s Bistro & SAaLT Pub
NEW AMERICAN 115 Main Street on Rte. 2, Gorham; (603) 466-5330; libbysbistro.org; $$–$$$ L D (
Littleton Freehouse Taproom & Eatery
NEW AMERICAN 28 Cottage St., Littleton; (603) 5755410; littletonfreehouse. com; $-$$$ L D
Moat Mountain Smokehouse H
BREW PUB 3378 White Mountain Hwy., North Conway; (603) 356-6381; moatmountain.com; $–$$ L D (
Rainbow Grille & Tavern H
AMERICAN/TAVERN 609 Beach Rd., Pittsburg; (603) 538-9556; rainbowgrille. com — Serving a variety of comfort food from seafood to ribs. The tavern serves appetizers, hearth-baked pizzas and more. $–$$ D (
Red Parka Steakhouse
STEAKHOUSE 3 Station St., Glen; (603) 383-4344; redparkapub.com; $–$$ L D
Rek'•lis Brewing
BREWPUB 2085 Main St., Bethlehem; (603) 869-9696; redparkapub.com; $–$$ L D
Schilling Beer Co.
Table + Tonic
NEW AMERICAN/FARMTO-TALBE 3358 White Mountain Hwy., North Conway; (603) 356-6068; tableandtonic.com; $-$$$ B LD(
Thompson House Eatery H
AMERICAN/FARM-TO-TABLE 139 Main St., Jackson; (603) 383-9341; thompsonhouseatery.com; $$-$$$ L D (
Tony’s Italian Grille
ITALIAN 3674 Rte. 3, Thornton; (603) 745-3133; $$ L D (
Tuckerman's Restaurant & Tavern
TAVERN 336 Route 16A, Intervale; (603) 356-5541; tuckermanstavern.com; $–$$ D
Vito Marcello’s Italian Bistro
BREW PUB/PIZZERIA 18 Mill St., Littleton; (603) 4444800; (603) 444-4800; schillingbeer.com; $-$$ L D
ITALIAN 45 Seavey St., North Conway; (603) 356-7000; vitomarcellositalianbistro. com; $$-$$$ D
Shannon Door Pub
Woodstock Brewery H
PUB Rte. 16 and 16A, Jackson; (603) 383-4211; shannondoor.com; $-$$ L D
BREW PUB Rte. 3, North Woodstock; (603) 745-3951; woodstockinnnh.com; $–$$ L
Shovel Handle Pub
Visit nhmagazine.com/food for more listings, food and drink features or to sign up for the monthly Cuisine E-Buzz.
PUB 357 Black Mountain Rd., Jackson; (603) 3838916; shovelhandlepub.com; $-$$ L D
Pickity Place
M aso n, N H • ( 6 03 ) 8 7 8-1151 • p ickityplace.com
April showers
bring May flowers...
...and herbs and vegetables, too! They add new color and life to our table, revitalizing our palates as well. Come enjoy one of our three private seatings: 11:30, 12:45 or 2:00. Reservations by phone. Have a Pickity Day! nhmagazine.com | May 2019
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illustration by brad fitzpatrick
603 LIVING
What’s in a Name?
Milkshake versus frappe is an important distinction BY SALLY BRESLIN
T
he other day, I happened to meet a woman who recently moved to New Hampshire from Michigan. I asked her if she was enjoying our fair state so far. “I’m loving it,” she said. “But some of your expressions confuse me.” Actually, that didn’t surprise me. I mean, a lot of our lingo confuses out-of-staters. But out of curiosity, I felt compelled to ask her which expressions in particular she was talking about. “Well, for one,” she said, “I went to a diner the other day and ordered a chocolate shake. They brought me a glass of foamy chocolate milk with no ice cream in it! When I complained, I was informed that I should have ordered a frappe [which she pronounced “frap-pay”] because, according to the server, that’s the one that has ice cream in it.” “That’s true,” I said. “A frappe [which I pronounced “frap”] is the thick one. A chocolate shake basically is only chocolate syrup and milk.” “You’ve just described chocolate milk,” she said. I shook my head. “No, chocolate milk is stirred, not shaken.” The look she gave me clearly told me she thought I was pulling her leg (my veiled
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reference to a James Bond quote probably didn’t help much). Our conversation made me think back to the first time my dad and I stopped at McDonald’s, not long after it opened in Manchester. First of all, I should explain that my dad was a connoisseur of all milk-based drinks. He even gifted himself with one of those big green Hamilton Beach drink mixers, the kind with a huge stainless steel cup on it. Just about every night after dinner he would toss fresh strawberries, ice cream and whole milk into that cup and whip up a strawberry frappe. But his beverage of choice when dining out always was a milkshake, mainly because it was a thinner consistency and quenched his thirst. So when he ordered a strawberry shake and a burger at McDonald’s, he fully expected the shake to be ... well, liquid. I’ll never forget when he shoved the straw through the hole in the plastic lid of the cup and then took a sip of the shake. He sucked so hard, his cheeks caved in and his eyes bulged, yet nothing moved up the straw. “What the ...?” he muttered, opening the lid and peering into the cup. A scowl crossed
his face. “This isn’t a milkshake! It’s a cup of soft-serve ice cream! How do they expect me to get ice cream up through a straw?” Irritated, he brought the shake up to the counter and complained. The employee explained it was a thick shake. “Thick isn’t the word for it!” my father shot back. “I could putty my walls with this stuff! Forget the straw — you should be serving it with a trowel!” The employee explained that it was considered more of a dessert than a beverage. “Well, then, give me a thin shake!” my father said. “I need something to help wash down my food, not bury it.” The guy suggested a cola. On Wikipedia, part of the description of a milkshake includes: “Currently, in New England, and especially the greater Boston area, the ice-cream and milk dessert known as a ‘milkshake’ in other parts of the country is referred to as a ‘frappe’ in these locales. ‘Milkshake’ refers to a lighter drink, usually made of shaken or blended milk with a flavoring of some sort.” It also says that in Rhode Island, a milkshake is called a “cabinet.” And people think our lingo is confusing? NH
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WHEN ANTHONY’S HEART WAS WEAK, THOSE WHO CARED KEPT HIM STRONG.
Anthony C. Nashua, NH
A NATIONALLY RECOGNIZED HEART & VASCULAR CENTER. When Anthony’s heart problems meant he couldn’t take care of his family, he trusted the Dartmouth-Hitchcock Heart & Vascular Center team with his life. Anthony’s damaged heart valve was successfully repaired, thanks to the unmatched expertise and compassionate care of his Dartmouth-Hitchcock team. With access to the most advanced treatment options, and heart attack survival rates among the best in the nation, the Heart & Vascular Center helps keep families healthy and strong.
More locations than any other health care provider in New Hampshire go.d-h.org/heart