Here in Hanover - Fall 2013 by Mountain View Publishing

HANOVER Here In

FALL 2013

VOLUME 18, NO. 3

$4.95

and neighboring communities

Enchanting

Autumn

Olympic Champ

Hannah Kearney Touring Tuscany

Hanover Food Co-op

Shop these ďŹ ne stores at

Rte 12A, West Lebanon (Just off I-89 - Exit 20)

The PowerHouse Mall

- Enjoy the Journey! -

CONTENTS

Features

44 56 64

Hannah Kearney

by Lisa Densmore Going for Gold (again).

Hanover Food Co-op

by Stephen Morris More relevant than ever.

Tuscany and Umbria Your Way

by Debbie Johnson Explore the sights and history of this beautiful region.

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39 73 Departments 17 Editor’s Note 18 Contributors 20 Online Exclusives 22 Great Grapes

Discover New Hampshire’s favorite wines.

24 Around & About by Cassie Horner

32 Seasonal Views

Enjoy autumn’s bounty.

89 The Hood & The Hop

Arts and entertainment at Dartmouth.

96 Happenings

A calendar of events.

103 Advertisers Index 104 Hanover Talks by Mark Dantos Susan DiStasio, Administrative Director of Nursing at the Norris Cotton Cancer Center.

39 Dining Out

by Elizabeth Kelsey Thai Orchid blooms in Hanover.

73 Living Well

by Katherine P. Cox Beauty sleep: more than skin deep.

79 Money Matters

by Brian Doyle Leave your job, leave your retirement plan?

82 Smart Cooking by Susan Nye Bravo, risotto!

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104

52 Autumn Adventures Special Advertising Section

Shop, dine, and explore locally.

HANOVER Here In

and neighboring communities

Mountain View Publishing, LLC 135 Lyme Road, Hanover, NH 03755 (603) 643-1830

www.mountainviewpublishing.com Publishers

Bob Frisch Cheryl Frisch •

Executive Editor

Deborah Thompson •

Associate Editor

Kristy Erickson •

Copy Editor

Elaine Ambrose •

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Ellen Klempner-Beguin •

Art Director

Brad Wuorinen •

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Hutchens Media, LLC •

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Bob Frisch KEEP US POSTED. Here in Hanover wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Here in Hanover, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@ mountainviewpublishing.biz. Advertising inquires may be made by email to rcfrisch1@ comcast.net. Here in Hanover is published quarterly by Mountain View Publishing, LLC ©2013. All rights reserved. Reproduction in whole or part is strictly prohibited. Here in Hanover accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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E D I TO R ’ S N OT E

IAN RAYMOND

Autumn’s in the Air As gradually waning daylight signals the transition from summer to fall, our thoughts turn to preparing children for a new school year, planning tailgating parties for football games we’ll attend, and raking leaves and replenishing the woodpile. To celebrate the arrival of this magnificent season, we’ve put together an issue packed with a variety of stories. It’s hard to believe that the time is almost here for another Winter Olympics, but Norwich’s Hannah Kearney has been diligently training for another run (and hopefully another gold medal) in the moguls. Spend some time with the world’s best as she skis the bumps, flies through the air, and sticks landings to perfect her form at Lake Placid. Lisa Densmore talks with Hannah and captures her hard work in a great story and amazing photos beginning on page 44. We’re also visiting the Hanover Food Co-op (page 56). Organized by a handful of locals in 1936 as the Hanover Consumer’s Club, with first-year sales of $11,000, discover how the Co-op has grown and thrived over the years to become the place where we all love to shop. The next time you’re downtown, stop in for a delicious meal at Thai Orchid. Owner Pim Pinitmontri says, “I want to show my guests real Thai,” and she doesn’t disappoint. Elizabeth Kelsey writes about her delightful dining experience at the restaurant, beginning on page 77. We’re also bringing you facts and tips about fall’s favorite orb, the pumpkin; New Hampshire’s favorite Italian wines; why you need a good night’s sleep; and delectable risotto recipes. You’ll find all this and much more on our website at www.mountainviewpublishing.com. Enjoy! •

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.biz

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C O N T R I B U TO R S

Katherine P. Cox

Brian Doyle

Kathy is a freelance writer and former writer and editor for the Keene Sentinel in Keene, New Hampshire. Her work has also appeared in Vermont’s Local Banquet, So Vermont Arts & Living, Our Local Table Monadnock, and the anthology Beyond the Notches: Stories of Place in New Hampshire’s North Country. She was also a writer and producer for Captured Light Studio, Inc., a video and interactive production company in Keene.

In his former life, Brian was the head sailing coach for Dartmouth College and the US Olympic Developmental Coach for the US Sailing Association. After leading the team to a national championship and winning an ISAF World Sailing Championship as a competitor, he decided to put his degree from Brown University to work as a personal financial advisor. He is a first vice president with Wells Fargo Advisors. He lives with his wife Marianne and three children in Hanover.

A three-time Emmy-winning television producer and host, Lisa has been a familiar face around New England for her work on PBS and various outdoor networks. She contributes regularly to over 30 regional and national magazines on various backcountry, adventure travel, nature, and wildlife topics. She has written seven books, including Best Hikes with Dogs: New Hampshire and Vermont.

Lisa Densmore

Elizabeth specializes in business and higher-ed publications including website text, newsletters, brochures, and public relations. She lives in Lebanon, New Hampshire, where she writes for Dartmouth College and other organizations.

Elizabeth Kelsey

Stephen Morris is the publisher of Green Living: A Practical Journal for Friends of the Environment. He is also a novelist whose most recent work, Stories & Tunes, is set in Vermont. It is available at area bookstores and online booksellers. He lives in Randolph, Vermont.

Stephen Morris

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Jack Rowell

A fifth generation Vermonter, Jack was born and raised in central Vermont. He has been a professional photographer for over 35 years, shooting documentary, commercial, and advertising photographs. He has had successful one-man exhibitions at Hopkins Center at Dartmouth College; Chandler Gallery in Randolph, Vermont; Governor’s Reception Area, Montpelier, Vermont; and the Main Street Museum of Art in White River Junction, Vermont.

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MOUNTAIN VIEW PUBLISHING ONLINE Community, Culture, and Lifestyle in the Connecticut River Valley

ONLINE EXCLUSIVES Looking to Sell? When you decide to sell your home, one of the first things you’ll want to consider is how to increase its value. There are many ways to accomplish that, but a number of them involve major renovations and lots of money. Discover several ways to boost your home’s appeal and value without making a big investment, and you’re likely to be able to pull them off on your own. www.mountainviewpublishing. com/looking-to-sell-easy-ways-toincrease-your-homes-value/

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ONLINE BUSINESS DIRECTORY Check out our Online Business Directory to see the latest listings for fine products and services in the Connecticut River Valley.

LOCAL SPOTLIGHT For more information on local businesses, visit our website and don’t forget to shop local.

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The Granite Group, The Ultimate Bath Store

Hanover Inn

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NEW LONDON INN & COACH HOUSE RESTAURANT

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For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. FA L L 2 0 1 3 • H E R E I N H A N OV E R

G R E AT G R A P E S

New Hampshire’s Favorites Toast the season with our most popular wines With thousands of varieties of wines available today, how do you decide what to try? The choices are overwhelming! So we asked the people at the New Hampshire Liquor Commission to reveal the most popular wines in the state. Below are ten of the top-selling Italian wines, five reds and five whites. The next time you’re looking for something new, pick up a bottle at your local New Hampshire Liquor and Wine Outlet. For pricing and availability by store as well as a schedule for tastings, visit www.LiquorandWineOutlets.com. Salute! •

Reds  Cavit Pinot Noir Delle Venezie  Banfi Chianti Classico Riserva  Da Vinci Chianti Tuscany  Ruffino Chianti Classico Riserva Tan  Carpineto Dogajolo Tuscan Red

Whites  Cavit Pinot Grigio  Santa Margherita Pinot Grigio  Mezzacorona Pinot Grigio Trentino  Kris Pinot Grigio Alto Adige  Mionetto Prosecco Brut Sparkling

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A RO U N D & A B O U T By Cassie Horner

Webster Cottage.

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Webster Cottage Museum

Above: Daniel Webster’s desk and his portrait on the wall. Daniel Webster’s spirits case. The upstairs bedroom where Webster stayed as a student. (None of the furnishings are original to the house.)

he simple, unassuming Webster Cottage Museum at 32 North Main Street is one of the oldest buildings in Hanover, built in 1780 for Dartmouth College founder Eleazar Wheelock’s daughter and husband, Abigail and Sylvanus Ripley. Ripley was one of a handful of professors at Dartmouth in the early days.

The Daniel Webster connection came much later, after Ripley, who was a minister as well as a professor, was killed in a sleighing accident on his way back from preaching. His widow took in college students, one of whom was senior Daniel Webster. In its last life as a home, the house was owned by Dartmouth professor Prescott Orde Skinner and his wife, Alice Van Leer Carrick, who furnished it with antiques during their 50-year residence. She wrote two books about living in the house, The Next-to-Nothing House and Collector’s Luck. “The museum is furnished like a house,” says Sylvia Nelson, president of the Hanover Historical Society. Some of the items belonged to Webster, including his desk from his stint as secretary of state for three presidents. The museum also exhibits his letter box (a precursor to the briefcase), his spirits case (he traveled with a full complement of spirits), and a desk made by his father. “The house looks small on the outside but is surprisingly roomy on the inside,” says Nelson. It is home to items typical of the period, for example, a dry sink in the farmhouse kitchen, tall clocks, a trundle bed, a breakfront, and Shaker pieces from the Enfield community. There is also a large collection of historic photographs in changing exhibits. The Ray School second graders come every year to tour the house as part of their study of the colonial period. The Webster Cottage Museum is open Wednesday and Saturday from 2:30 to 4:30pm through Columbus Day. For more information, call (603) 643-6529. • FA L L 2 0 1 3 • H E R E I N H A N OV E R

A RO U N D & A B O U T

First Wednesdays in Norwich T

he popular First Wednesdays program kicks off its sixth lecture season on Wednesday, October 2 at 7pm with noted Civil War historian and author James McPherson, who won the Pulitzer Prize in 1989 for his book, Battle Cry of Freedom. His latest work is War on the Waters: The Union and Confederate Navies, 1861– 1865. The second program, on November 6, features Nancy Jay Crumbine, Visiting Associate Professor of English and Writing at Dartmouth College, who will be speaking about “Thoreau and the Transcendentalists.” First Wednesdays attract 600 to 700 people to Norwich each year from October through May. It is a project of the Vermont Humanities Council, which books speakers who come from across the US. One of nine venues in Vermont, the Norwich series is cohosted by the Norwich Library and the Norwich Historical Society, and held in the Norwich Congregational Church. The library and historical society raise $3,700 annually to fund the program

UVM political science professor, author, and humorist Frank Bryan is a featured speaker this season.

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Right: Journalist Barrie Dunsmore. Below: Irene Kacandes, professor of German studies and comparative literature at Dartmouth.

and are grateful to its sponsors: Friends of the Norwich Public Library, the Jack and Dorothy Byrne Foundation, Ledyard National Bank, Mascoma Savings Bank, and the Norwich “We are so happy to have these voices in a Historical Society. small-town setting. It is a nice way for people “I think people are interested to come out to a Wednesday night lecture by experts,” to come together and share in something says library director Lucinda Walker of the new. The Vermont Humanities Council does a popularity of First Wednesdays. Past talks tremendous job making all of this available.” have ranged in topic from Japanese ﬂower arrangements to the political landscape —Lucinda Walker, library director after the Boston bombings. She recalls a bitterly cold January night when 70 people came to hear Rabbi Ronald Sobel talk about the have these voices in a small-town setting. It is a nice way meaning of faith in Jewish and Christian thought. for people to come together and share in something new. “The best part of the process is the question and The Vermont Humanities Council does a tremendous job answer time, which can last 45 minutes,” Walker says. making all of this available.” “People come up to me after a program to say how For a complete schedule for 2013–14, visit www. grateful they are to have this venue. We are so happy to norwichlibrary.org or www.vermonthumanities.org. • FA L L 2 0 1 3 • H E R E I N H A N OV E R

A RO U N D & A B O U T

Runners give their all as they sprint to the finish.

Turkey Trot D

ress up like a turkey (or not) for the 21st annual Hanover Turkey Trot 10k, set this year for November 24, the Sunday before Thanksgiving.

Hundreds of runners gather each year on the Hanover Green for the 10k race, certified last year through USA Track & Field thanks to the efforts of Pam and Dave Aman of the

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Volunteers man the registration tent on the Green.

When the air horn blows to begin the race, runners start their watches to monitor their pace.

The Hanover Parks & Recreation Turkey leads the Tiny Turkey Trot race up and down the Green. Catch him if you can!

The runners are off to complete the 6.2 mile loop through Hanover. FA L L 2 0 1 3 â&#x20AC;˘ H E R E I N H A N OV E R

A RO U N D & A B O U T

Tiny Turkey Trot racers pose with the Dartmoose for a photo op pre-race!

Liz Burdette, Assistant Director of Hanover Parks & Recreation, hands out awards to the top finishers overall and by division.

Upper Valley Running Club. The race, co-sponsored by the Hanover Recreation Department and Stateline Sports, begins and ends on the Green. The whole family is invited: The Fourth Annual Tiny Turkey Trot race engages children as young as three years old in a mad dash up and down the Green. It starts 30 minutes before the main race. The kidsâ&#x20AC;&#x2122; race is free and gives them a chance to participate in the excitement of the event. Prizes are awarded to the best male and female finishers of the Turkey Trot 10k; each winner receives a turkey and a gift certificate to Stateline Sports. Division winners receive medals. All runners are entered in the raffle to win merchandise donated by local merchants. Runners can register ahead of time for the Turkey Trot 10k at www.hanoverrec. com. Registration is also available on the Green on the day of the event. The fee is $15. There will also be long-sleeved t-shirts available for $10. â&#x20AC;˘ 30

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SEASONAL VIEWS

F I N D H E R E I N H A N OV E R AT W W W. M O U N TA I N V I E W P U B L I S H I N G. C O M

pumpkins galore

Pumpkins come in a multitude of colors, shapes, and sizes, and colors range from the familiar orange to green, yellow, red, white, blue, and even multicolored striped pumpkins. They can be huge, tiny, ďŹ&#x201A;at, short, tall, round, pear-shaped, necked, smooth, ribbed, and even warty. Some pumpkins are fabulous for culinary uses while others are more suited to being carved or displayed. Âť

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SEASONAL VIEWS

THE WORD PUMPKIN ORIGINATED FROM THE GREEK WORD PEPÕN, WHICH MEANS LARGE MELON. The word gradually morphed by French, English, and then American usage into the word “pumpkin.” Pumpkins and other squash are believed to have originated in the ancient Americas. These early pumpkins were not the traditional round, orange upright jack-o’-lantern fruit we enjoy today; they were a crookneck variety that stored well.

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CREAM OF PUMPKIN SOUP with pumpkin seeds and garlic croutons

1 cup milk 1 onion, thinly sliced 1 bay leaf 1 cup chicken broth 1 cup pumpkin, cooked and mashed 1½ Tbsp melted butter 1½ Tbsp flour ½ tsp salt Dash of pepper Combine milk, onion, and bay leaf in saucepan. Slowly bring to a boil. Strain, then combine strained ingredients with chicken broth and mashed pumpkin (save the milk). In a separate pan, make a roux by combining the butter and flour and cooking over low heat for 5 minutes. Add milk mixture to roux slowly and whisk until the soup is smooth. Season with salt and pepper. Simmer for 5 minutes to bring out the flavors. Garnish with roasted pumpkin seeds and garlic croutons.

www.allaboutpumpkins.com

FA L L 2 013 • H E R E I N H A N OV E R

SEASONAL VIEWS

CHOOSING THE PERFECT CARVING PUMPKIN You will never go wrong with a jack-oâ&#x20AC;&#x2122;-lantern variety for carving. They were bred just for that purpose. They have stiff straight walls, fibrous flesh that can stand up to being carved, and hollow cavities perfect for holding candles. There are several other varieties that can be carved also. The Lumina is particularly fun to carve. The interior flesh is orange. When a candle is placed inside, it gives off an eerie glow through its ghostly white skin. Physical characteristics to look for in choosing a quality and fresh jack-oâ&#x20AC;&#x2122;-lantern: Choose a pumpkin that feels firm and heavy for its size. Choose a pumpkin that has consistent coloring throughout. Turn the pumpkin over and place pressure on the bottom with your thumbs. If it flexes or gives, your pumpkin is not fresh. Look for soft spots, mold, wrinkles, or open cuts that would indicate damage or early spoilage. Choose a pumpkin with a solidly attached stem. A green stem indicates a freshly harvested pumpkin. Place your pumpkin on a flat surface to check to see if it will sit flat after being carved.

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NUTRITION FACTS Pumpkins are very good for you. They fit well into a health-conscious diet. And aside from that, they taste good! Pumpkins are low in calories but high in fiber. They are also low in sodium. The seeds are high in protein, iron, and the B vitamins. Pumpkins are very high in beta-carotene, an important antioxidant. It converts into vitamin A, which is important to maintain a healthy body. Researchers believe that eating a diet rich in betacarotene may reduce the risk of heart disease and some cancers. They also believe it helps to delay aging.

All information courtesy of www.allaboutpumpkins.com and www.jackcreekfarms.com

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DINING OUT

Thai Orchid Blooms in Hanover

Authentic cuisine and excellent service

By Elizabeth Kelsey

“Ever since I’ve known her, she’s talked about wanting to own a restaurant,” says Robert Lamprey of his wife, Pim Pinitmontri, who opened Hanover’s Thai Orchid restaurant in March. “Pim talks about food, she loves to cook, she loves to eat, and she’s a fantastic cook. So I’ve felt really blessed because I’ve told Pim many times that the best restaurant was our own house in Wells River.” »

Top: Restaurant owner Pim Pinitmontri with a variety of delectable dishes. Above: Red curry seafood. FALL 2013 • H E R E I N H A N OV E R

DINING OUT

But now the people of Hanover and elsewhere can sample Pim’s cooking too, since Thai Orchid replaced the Mai Thai Restaurant above Starbucks on Main Street. Although the restaurant’s interior hasn’t changed significantly— the same forest-green walls and open layout are there, with the same good seats by the wide windows facing downtown—Pinitmontri emphasizes that she’s bringing her own taste to her new restaurant’s fare. “Most of the food found in Thai restaurants in this country is ThaiAmerican,” Pinitmontri says. A gracious woman with a warm smile, she explains how she grew up in rural Northeast

“I want to serve food like the kind I grew up with,” she says. “I want to show my guests real Thai.”

Ginger duck.

Thailand. She learned to cook from her mother and sisters before working in restaurants in Bangkok and then immigrating to the United States in 2007. “I want to serve food like the kind I grew up with,” she says. “I want to show my guests real Thai.” Pinitmontri sources much of her food—chilies as well as spices and herbs special to Thai cuisine (cardamom, kaffir lime, sweet basil, and 40

Pim displays the restaurant’s specials.

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lemongrass)—from the greater Boston area. Even then, some ingredients, such as the small Thai eggplants used in green curry, are hard to come by, but she says she tweaks her recipes to make them taste as authentic as the originals.

The Menu Thai Orchid’s menu is straightforward and unpretentious, listing Thai terms and English explanations. Meals are reasonably priced. Lunch specials, which come with a small side salad, include ground chicken and basil, spicy eggplant, pad Thai, and a variety of curries with the choice of tofu, vegetables, beef, and shrimp. The extensive full menu offers a wide range of appetizers, from shu mai (dumplings) to wings to spring rolls;

Thai Orchid offers many menu choices.

soups, including the hot and sour tom yum and the coconut-based tom kha; and green papaya som tom and spicy beef yum nua salads. Massaman, red, green, yellow, and Panang curries fill the menu, as do a variety of noodles. Thai Orchid even offers four intriguing variations on fried rice: classic, basil, pineapple, and crabmeat. In general, entrées tend to be served on the mild side, but the kitchen staff is happy to adjust them according to taste. Jasmine rice accompanies most meals but brown short-grain rice is available upon request. The wine list offers selections by the glass and bottle, and beers include Thai FA L L 2013 • H E R E I N H A N OV E R

DINING OUT

varieties Singha and Chang. Iced teas are freshly brewed and the Thai iced tea, made with strong Ceylon tea, vanilla bean essence, and cream, is a sweet, decadent treat. Desserts are worth trying, too, and include deep-fried bananas with ice cream, mango and sticky rice, sherbets, and more.

The Service & The Experience The restaurant had a challenging start when its computers crashed twice in its first week, but Pinitmontri dug into her reserves and installed a new system, even though the expense wasn’t in her original business plan. She says she is doing her utmost to make the restaurant top notch, including guiding her kitchen staff of eight in the art of Thai cuisine and making sure her waitstaff is knowledgeable and courteous. A quick look on Yelp—where you can watch the number of stars increase each month since the restaurant opened—attests to her efforts. I decided to sample the Thai Orchid recently for a lunch meeting. The restaurant was quiet at noon, but business began to pick up 15 minutes

The Thai Orchid sampler.

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Pim welcomes guests.

after my arrival. I was glad to discover free Wi-Fi, so my colleague and I could access the website we were working on. The curry I ordered was satisfying; its heat balanced with sweet, sour, salty, and bitter notes. The vegetables—green beans and red and green bell peppers— were fresh and crisp, and the tofu had a pleasant, meaty texture. I returned to the Thai Orchid a few days later for a dinner with friends. Our server expertly rattled off that night’s

•

specials and indicated his own favorites from the menu. My party ordered the Thai Orchid sampler, which included Po Pia Tod (crispy spring rolls), chicken satay (marinated tender chicken on bamboo skewers), Po Pia Sod (fresh summer rolls with shredded lettuce, carrots, cucumber, and rice vermicelli, with tofu), shu mai (dumplings), crab Rangoon, tofu triangles, and tempura veggies. The dish was, in a word, fun. It arrived with five different sauces— peanut, cucumber, soy, sweet and sour, and peanut-chili—and we mixed and matched. Dinner portions were large and easy to share: the pad Thai, Thailand’s ubiquitous dish of fried rice noodles, fish sauce, eggs, tamarind, and bean sprouts, garnished with crushed peanuts and lime, was satisfying. The mango shrimp curry special was sublime; the sweetness of the mango balanced the spiciness of the shrimp. I left the restaurant happy I’d given it a try—and very glad that Pinitmontri has extended her cooking beyond her home in Wells River and that the Thai Orchid has sprung up in Hanover. • Thai Orchid 44 South Main Street Hanover, NH (603) 643-0300 FA L L 2013 • H E R E I N H A N OV E R

he late-spring day is wet and cold, 55 degrees and pouring rain. Hannah Kearney, the Norwich, Vermont, native and defending Olympic gold medalist in mogul skiing, emerges from the locker room at the Olympic jumping complex in Lake Placid, New York, looking in her drysuit and ski boots like halfscuba diver and half-skier. SheÕs conscious of the rain as a minor nuance of weather. SheÕll be wet anyway after her first practice jump. »

Going for Gold (again)

Hannah Kearney Story and Photos by Lisa Densmore

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Kearney perfects her 360 with a mute grab, one of the “airs” she hopes to perform at the 2014 Winter Olympics.

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Kearney is the worldÕs best. After earning her Olympic gold Kearney executes a back layout on the water ramps in Lake Placid, New York, one of her signature jumps in World Cup mogul competition.

medal in 2010, she won 16 consecutive World Cups, more than any other skier in history (in any discipline), but she is not guaranteed a second Olympic medal.

Kearney is a frequent visitor to the Olympic jumping complex where she comes to train. The facilities at the complex include several ramps that mimic the jumps in a World Cup mogul run. Instead of landing on snow, however, one lands in a swimming pool.

10,000 Jumps A competitive mogul skiing course includes two jumps at approximately the one-third and two-thirds points on a steep mogul run. The athlete must ski the bumps as fast as possible, legs together like a piston, absorbing and turning at high speed, perform an aerial trick with as much height and precision as possible, land it cleanly, and then continue. The winner is determined by a combination of speed down the course, form both in the air and on the snow, and difficulty of each trick in the air. Kearney is the world’s best. After earn46

ing her Olympic gold medal in 2010, she won 16 consecutive World Cups, more than any other skier in history (in any discipline), but she is not guaranteed a second Olympic medal. She’s not even guaranteed the chance to compete in Sochi, Russia, in February, which is why Kearney has taken ten thousand jumps, literally, into the pool at Lake Placid. On this soggy morning, Kearney climbs the steps to the take-off area for the third time. As she clicks into the bindings on her skis, her coach hits a lever, aerating the water like a massive Jacuzzi. She pauses to rehearse the jump mentally, then points her skis down the ramp, gathering speed. She takes off, soaring 30 feet into the air, spinning and grabbing her ski boot, then disappears briefly below the surface of the pool. “I was a little late on the grab,” says Kearney to her coach. “But you were determined,” replies her coach, encouragingly.

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Kearney is indeed determined—determined to take her skiing to a higher level, even though she has been the benchmark for over a half-decade. At 27, she still has the drive to win on the world stage despite her share of adversity. For example, last winter she came back from a preseason injury in which she incurred two broken ribs, a liver contusion, and a pneumothorax (air bubble in her lungs) to win her fourth overall World Cup mogul title. “I was training in Zermatt, Switzerland. I was doing a back layout off a jump. When I landed, I pitched forward and took a mogul in the stomach. They airlifted me out of there,” recalls Kearney. “I missed the first two World Cups in December because I couldn’t fly. When I was cleared to compete again, at the World Cup in Lake Placid, I had only five days of training. I won! It was a mental victory.” »

Kearney spots her landing into the pool at the Olympic Jumping Complex.

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Kearney takes to the air with the Matterhorn in Zermatt, Switzerland, as a backdrop. Photo courtesy of Hannah Kearney and the film Passion for Snow.

ÒI didnÕt think it was possible to win the overall title after missing two events,Ó says Kearney, ÒIt was very emotional. I cried on the podium for the first time.Ó And she kept on winning, adding another half-dozen World Cup victories to her impressive collection as well as a gold medal at the 2013 World Championships. She also earned her fourth overall World Cup title. “I didn’t think it was possible to win the overall title after missing two events,” says Kearney, “It was very emotional. I cried on the podium for the first time.”

Training for One Moment Looking back, Kearney credits being in better physical condition than her competition for her success last season, and perhaps the fact that her unexpected time off the snow gave her joints a rest. Looking ahead, her first goal is to make the Olympic team. The US Freestyle Ski Team won the Nations Cup last year. On a given day, six Americans could place in the top ten, but only two or three will qualify for Sochi, versus four in Vancouver in 2010, because the new Olympic events of slopeside and half-pipe are part of the freestyle skiing quota. The team will be chosen based on results of the first six World Cup mogul events. “I want to get the first comps out of the way, be a little conservative to get 48

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podiums, then push harder to the Olympics, throwing bigger air and skiing faster,” says Kearney. “At the Olympics, the athletic skills are the same. You’ve got to stay within what you’ve trained for. It’s the attention and the meaning that are different.” On this wet day, Kearney trains for that moment. Over the hour-and-a-half session, she performs multiple helicopters with a mute grab (crossing her skis and grabbing across her boots as she spins 360 degrees) and then several

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back layouts. Each time she climbs the ladder out of the pool, she analyzes the minute details of the jump. “I have to train harder than everyone else,” says Kearney, “I didn’t realize how important winning an Olympic gold medal was. Who wouldn’t want to experience that again? I use that feeling to motivate me, and I think I can do it better.” • Even after thousands of jumps into water and then on snow, Kearney works on every nuance of her form.

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Autumn Adventures

Shop, Dine, and Explore Locally!

King Arthur Flour Join us this fall at our King Arthur Flour store, bakery, café, and school. Browse the wonderful array of baking merchandise in our store. Check out the engaging classes at our school. Sip coffee, savor fresh-baked pastries, and enjoy salads, sandwiches, soups, and more in our bakery/ café. Welcome! 135 Route 5 South Norwich, VT (802) 649-3361 www.kingarthurflour.com Open daily 7:30am–6pm

Salubre Trattoria The Upper Valley’s Choice for Fresh Seafood! Salubre Trattoria Urban Italian Restaurant—a patch of time and space to enjoy good food, wine, and the company of friends. Dinner served nightly at 5pm. Lunch at Salubre offers fresh paninis featuring housebaked artisan bread, soups, and salads, every day but Sunday. 3 Lebanon Street Hanover, NH (603) 643-2007 www.SalubreHanover.com Lunch: Mon–Fri 11am Dinner: Open daily at 5pm

Killdeer Farm Proudly offering beautiful, healthy bedding plants, starters, pots, and hanging baskets for the growing season. Killdeer Farm is located on the banks of the Connecticut River off Route 5, just minutes from downtown Hanover and Norwich. Killdeer is also a certified organic vegetable and strawberry farm. Our conveniently located Farm Stand offers a diverse selection of fresh, local edibles from our farm and more in season. 55 Butternut Lane (Farm Greenhouse) 163 Route 5 South (Farm Stand) Norwich, VT (802) 448-2852 www.killdeerfarm.com Greenhouses: Open daily in season from May to mid July. Farm Stand: Open weekends in May; Daily Memorial Day through Halloween. 52

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Dr. Sam’s Eye Care At Dr. Sam’s, we see it all the time: just the right frames can make folks feel great about how they look. So we’ve added top eyewear designers like Prada, Vera Wang, and Jhane Barnes. And the prices look pretty great, too. (Gift certificates available.) Straight talk. Better vision. 2 Dorrace Place Hanover, NH (603) 543-2020 www.drsamseyecare.com

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Long River Studios Founded in 1991, Long River Studios is a showcase for artists and craftspeople, and a few etceteras from the Upper Valley and beyond. One Main Street Lyme, NH (603) 795-4909 www.longriverstudios.net Mon–Sat 10am–5pm

White River Yarns Inspiration • Quality • Service A full-service yarn shop next to the Junction Frame Shop, with over 100 brands of yarns and fibers in every imaginable color and weight. The largest yarn shop in the Upper Valley, featuring a huge variety of notions and accessories. Knit Night on Tuesday and Thursday evenings. Join the lending library. Classes offered regularly. Great events coming this fall—find out about them on our website. 49 South Main Street White River Junction, VT (802) 295-9301 whiteriveryarns@gmail.com www.whiteriveryarns.com Mon & Wed 10–6; Tue, Thu & Fri 10am–8pm; Sat 10am–4pm; Closed Sun

The Trumbull House Bed & Breakfast Family run since 1995, we offer luxury country lodgings in a relaxed setting just four miles from downtown Hanover. On 16 acres with a pond and trails, we have six spacious rooms with amenities galore. Our sumptuous breakfasts offer a mouthwatering array of entrées. Whether you’re traveling for business or pleasure, The Trumbull House B&B is the place to stay. Free parking and Wi-Fi. 40 Etna Road Hanover, NH (603) 643-2370 (603) 651-5141 www.trumbullhouse.com

Cabinetry Concepts & Surface Solutions In our comfortable showroom, you can find the widest selection of cabinetry, countertops, hardware, or porcelain, glass, marble or natural stone tile. Our experienced design professionals work with architects, interior designers, and homeowners to create functional and innovative looks for any residential or commercial project and budget. A fully-stocked contractors’ warehouse offers Mapei setting materials, WEDI Shower Systems, and custom tile-cutting services. Just off I-89, Exit 19 227 Mechanic Street Lebanon, NH (603) 442-6740 (603) 442-6750 www.cabinetryconceptsNH.com www.surfacesolutionsNH.com Mon–Fri 8am–5pm; Sat 9am–3pm

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League of NH Craftsmen Retail Gallery and CraftStudies Program

Essentials for Men Suits, jackets, sportswear, shoes, and accessories for the discriminating man—simply the best in New Hampshire and Vermont. We work hard to make and keep it that way! 3 Lebanon Street Hanover, NH (603) 643-6367

Visit our Gallery, offering a stunning collection of unique and one-of-a-kind traditional and contemporary fine crafts by top regional artisans and an extensive CraftStudies Program offering classes and workshops for children and adults. 13 Lebanon Street Hanover, NH (603) 643-5050 (Gallery) (603) 643-5384 (CraftStudies) www.craftstudies.org Mon–Sat 10am–5pm

The J List Fine & Exuberant Clothing & Gifts Smart, stylish, fun, and well-edited, THE J LIST has clothing and gifts for the way we really live. We offer fabulous sweaters, tunics, tops, dresses, skirts, pants, sleepwear, jewelry, bags, scarves, and baby clothing that you won’t see everywhere. Personalized service, phone orders, wrapping, and shipping are our pleasure. Norwich Square 289 Main Street Norwich, VT (802) 649-9000 www.thejlistonline.com Mon–Sat 10am–5:30pm

Carpenter and Main Chef/owner Bruce MacLeod has cooked in San Francisco, South Carolina, and Virginia, but his loyalties lie here in Vermont. Carpenter and Main features carefully prepared local ingredients in the French tradition. Two intimate dining rooms provide elegant dining, and a lively bistro features casual offerings and a fully appointed bar. 326 Main Street Norwich, VT (802) 649-2922 www.carpenterandmain.com Dinner is served Wed–Sun evenings: Bistro 5:30–10pm Dining Rooms 6–9pm Closed Mon and Tue

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Hanover True Value Consider Us Your Weber Headquarters! Enjoy grilling at its finest on the Weber Summit Series. Combining all the top features, this dramatic six-burner gas grill proudly boasts everything from a Sear Station smoker box and burner to an infrared rotisserie burner and Tuck-Away motor with separate fork and spit storage, side burner, LED tank scale, and enhanced lighted knobs. Free same-day assembly and delivery. Factory Authorized Weber Sales & Service. 7 South Street Hanover, NH (800) 643-2308 www.TrueValue.com Open 7 days

The Chocolate Shop One of downtown Hanover’s treasured destinations, offering the finest selection of chocolates and confections, artisan and classic, single-origin and blended gourmet bars, licorices, gummies, classic candies, and much more. Located inside the Hanover Park Building 3 Lebanon Street Hanover, NH (603) 643-9031 www.chocolatenow.com Mon–Thu 10am–6pm; Fri– Sat 10am–8pm; Sun 12:30–5pm

Breakfast on the Connecticut Close to Everything, Far from Ordinary On a knoll overlooking the Connecticut River and the hills of Vermont, Breakfast on the Connecticut sits on 23 acres in rural Lyme, New Hampshire, just minutes from Hanover and Dartmouth College. Built in 1996, the inn has 15 guest rooms, each with private bath, TV, Wi-Fi, and A/C, and serves a full country breakfast each morning. 651 River Road Lyme, NH (603) 353-4444 (888) 353-4440 breakfast.connecticut@valley.net www.breakfastonthect.com

Lou’s Restaurant A tradition since 1947, Lou’s Restaurant and Bakery is proud to be a certified green restaurant with a focus on locally sourced food products. We enjoy serving the traditional favorites along with tasty and innovative vegetarian and vegan specials. Pop in and check out the fun cupcakes and pie specials. Breakfast is served all day. Save time and order bakery items online! Care packages and catering available. 30 South Main Street Hanover, NH (603) 643-3321 www.lousrestaurant.net Mon–Fri 6am–3pm Sat & Sun 7am–3pm

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Clockwise from top left: Co-op seafood clerk Phil Mahoney hand-selects lively lobsters. Florist Sheri Wood sorts a fresh delivery from local greenhouses. The Co-op satisfies the full range of appetites. Award-winning cheese from our region and the world is a hallmark of the Co-opâ&#x20AC;&#x2122;s offerings, as is produce that is farmer-delivered daily. Linda Marchetti (left) and Michelle Metcalf keep the mood light.

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By Stephen Morris • Photos by Jack Rowell

Co-op Food Stores of Hanover

More Relevant Than Ever

ou’re in a hurry. (Aren’t we all these days?) You need to buy some coffee, but you are particular and buy only whole-bean, organic, shade-grown, Fair Trade coffee. And because you’re a smart shopper, you buy it only on sale. Using your computer, you go to your favorite store’s website, log in to coopfoodstore.coop, and through a program called DealZeal, you find out if your favorite coffee is on sale. Not only that, but you see at a glance whatever other favorite products are on sale. DealZeal, newly launched by the Co-op, is one of the many ways that the Co-op Food Stores, headquartered in Hanover, New Hampshire, stay ahead of the retail curve. »

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Above: Greg Marsh, a meat cutter at the Co-op, assists Karen Blodgett with locally raised pork. Karen works in the Co-op’s Deli, and, like many Co-op staff members, is a regular shopper here. Right: Heirloom tomatoes are picked and arrive the same day from local farms, including Edgewater Farm in Plainfield, NH.

In January, 1936, residents of Hanover were still in the throes of the Great Depression. The faculty members of Dartmouth College were coping with reduced wages, making it more essential than ever to stretch financial resources. Seventeen Dartmouth faculty and a few community members organized under the name of “The Hanover Consumer’s Club” and paid the one-dollar fee to join.

Rapid Growth, Local Focus They began by ordering bushels of oranges and grapefruit directly from

Florida. After a few weeks, they began adding canned goods, local butter and cheese, and produce from nearby farms, and arranged for discounts on gasoline, coal, and fuel oil. Goods were shipped to a member’s garage, where others would come to pick them up. The pick-ups also became forums for the exchange of information. Recipes were swapped. New products were suggested or sampled. Different brands were tested and compared. Stories

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were shared. Eventually, a mimeographed bulletin was created to broaden the circle of communication. A year later, the group opened their first store. By now, they were 124 members strong and had incorporated the organization as a cooperative society, complete with articles of agreement, bylaws, and the issuance of stock certificates. It was the second cooperative food store in the state of New Hampshire, and sales for the first year were $11,000. Not much has changed—and everything has changed—since then. Sure, sales now top $70 million annually from the Co-op’s four retail locations and auto service center. Chain stores like Shaw’s, Wal-Mart, and Hannaford, with national purchasing power, low-cost house brands, and aggressive advertising are all within a few miles. But the organization is healthier than ever, says Allan Reetz, Co-op Communications Director, and it will remain so as long as it heeds the principles that guided its formation. “Yes, competition is fierce in today’s marketplace,” agrees Reetz, “but when members and management pay heed to the benefits of cooperation and do their regular shopping at their business, no mega chain can stand in our way.”

Keeping Current As simple, fair, and eloquent as the Rochdale Principles appear (see sidebar), they must be constantly adhered to for any cooperative organization to meet the everchanging marketplace. The current Hanover Co-op board, for instance, is in the final stages of overhauling the cooperative’s bylaws. The original bylaws, written in 1936, have been amended multiple times over the decades. According to Reetz, they contain an Top: Ken Weldon hoists more sumptuous cheese to the cutting block in preparation for his Hanover customers. The Co-op Cheese Shops are recognized as among the best in New England. Above: The wine selections are paired with staff expertise. Left: “Meet me at the Co-op” has been a neighborly suggestion since 1936.

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unnecessary level of detail. The new ones will be simpler and will keep the organization current with cooperative law and international cooperative principles. All members will be able to vote on proposed changes from October 19 to 26. Unlike its regional and national competitors, the Co-op is owned by its members, but it benefits the larger community as well. Its employees are fairly paid, and the vast majority also receive a roster of benefits, a practice unlike that followed by chain stores. Another advantage is the Co-op’s support of local farms and businesses. “In 2012 we purchased more than $14 million worth of food from within a 100mile radius. We pack our stores with nearly 4,000 products from 272 vendors within two hours of our stores. Our Coop sells the greatest quantity of fresh food found on any supermarket shelves in New England,” says Reetz.

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Above: Natural, organic, locally raised, plus GMO-free foods have been a mainstay of Co-op offerings for generations. Right: Peppers and zucchini from Crossroad Farm in Post Mills arrive from farm to Co-op in under 30 minutes.

The Rochdale Principles

here are currently more than 29,000 cooperatives in the United States, ranging from tiny food co-ops to national entities such as Ace Hardware. Each adheres to seven basic principles first developed and articulated by 28 working people in the town of Rochdale, England, in 1844. The Cooperative Principles of the Rochdale Equitable Pioneers Society are: 1. Voluntary and open membership 2. Democratic member control 3. Member economic participation 4. Autonomy and independence 5. Education, training, and information 6. Cooperation among cooperatives 7. Concern for community

Competing on price is a reality for any retailer. Natural and specialty item pricing remains an advantage for the Co-op. And when it comes to national brands, what the Co-op occasionally lacks in buying power, it makes up for in variety and service. And Reetz is quick to add that fast and cheap food is more expensive when the negative impacts of agribusiness on the environment and the global economy are considered, as well as the low prices paid to farmers. Another advantage for Co-op shoppers is the abundance of educational material about safe and sustainable food systems. It is as much a part of the Coop’s mission as information on how to preserve seasonal produce. »

Tara Wood holds a fresh filet of sustainably harvested Alaskan wild king salmon. The Co-op is among the nation’s top retailers for seafood sustainability as ranked by FishWise and Greenpeace.

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The Co-op’s summer and autumn harvest includes produce from over a dozen local and regional farms. Flowers, garden starts, and herbs come direct to the Coop from six Upper Valley farmers. Some local greenhouses deliver here yearround.

Collaboration is easier than it is for hierarchical, top-down management. The Co-op is a place where all voices are heard, whether it is the opinions of members, staff, or the community at large. Cooperatives remain a viable alternative to traditional corporations for serving a region like ours. Although the Hanover Co-op has no current plans for expansion to new markets, there are ample reasons to be optimistic about the future for the cooperative business model. The Monadnock Food Co-op opened its doors in April 2013 in Keene, New Hampshire, and already boasts 1,700 member-owners. Plans are underway for a new co-op in Walpole, New Hampshire, and the Littleton Food Co-op, opened in 2009, is now owned by nearly 4,000 North Country residents.

Giving Back to the Community The Co-op may be a food store, but it is not a “supermarket.” The differences are the aggregate of the programs, products, and policies that distinguish the two. At

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the meat department, for instance, they are glad to custom-wrap your products for the freezer, but they’ll also sharpen your knives (up to three) at no charge! At the checkout, a courtesy clerk will be happy to bag your groceries, carry them out to your car, and bring your shopping cart back to the store. A co-op is also about caring. Reetz describes their association with Willing Hands, a program that distributes free, wholesome food to neighbors in need. “It began in 2005 with Peter Phippen, an employee who was working in our Hanover Co-op produce department. He respected our high standards for selling only quality produce and products, yet he also recognized that nutritious food with only minor blemishes was being discarded because it was not quite suitable for sale. Today, the Co-op Food Stores of Hanover, Lebanon, and White River Junction donate approximately

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two tons of food each week to Willing Hands, which in turn delivers it to over 40 community service organizations including senior centers, food shelves, community meals, rehabilitation programs, and subsidized housing.” Programs like this are among the reasons that the Hanover Area Chamber of Commerce selected the Co-op as its 2008 Business Leader of the Year. There is no single reason for the organization’s success. Summarizes Allan Reetz, “As our members and customers often say, it’s hard to imagine Hanover or the rest of the Upper Valley without the Co-op Food Stores. Each location is more than a favorite store; our Co-op is a business that returns lasting vibrancy to the communities we all share.” • Co-op Food Stores of Hanover 45 South Park Street Hanover, NH (603) 643-2667 www.coopfoodstore.com DealZeal: www.coopfoodstore.coop/ specials

Lebanon Co-op Food Store 12 Centerra Parkway Lebanon, NH (603) 643-4889

Co-op Market 43 Lyme Road Hanover, NH (603) 643-2725

White River Junction Co-op Food Store 209 Maple Street White River Junction, VT (802) 295-3400

Co-op Auto Service Center 51 S. Park Street Hanover, NH (603) 643-6650

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By Debbie Johnson

Visit and

Tuscany

Umbria

your way!

Explore the sights and history of this beautiful region The rolling green hills of Tuscany and Umbria have long been the holiday destination of choice for the rich and famous. No wonder, as both of these central Italian regions combine extensive culture with indulgent relaxation, not to mention fabulous food! Opportunities abound to visit fresco-painted churches and Renaissance masterpieces in Florence’s top art galleries, as well as quirky landmarks such as the Leaning Tower of Pisa. Wine tasting in Chianti is a pleasurable pastime after a morning of sightseeing, and romantic evenings spent strolling through any of the region’s quaint, medieval hilltop towns are unforgettable. With beautiful scenery, rich history, and much to offer those who appreciate the finer things in life, Umbria and Tuscany make excellent vacation destinations.

Tuscany: The Art Palace of Italy

Explore Umbria

The Etruscans were the first to establish a civilization in what we know as Tuscany, and the area has a rich history. The capital city of the region is Florence, regarded as the birthplace of the Italian Renaissance. Florence, in fact, is one of the world’s most important watercolor centers and has been called the “art palace of Italy.” Tuscany has six locations that have been declared World Heritage Sites and over 120 protected nature reserves. Many famous artists lived in Tuscany— Leonardo da Vinci, Michelangelo, and Botticelli, to name a few. Galileo Galilei, famed for his astronomical discoveries and observations, was a Tuscan. For those who enjoy diving into history, Tuscany’s museums, such as the Pitti Palace or the Uffizi, will offer hours of entertainment and education. The Tuscan scenery, with many major mountain ranges in the area, is breathtaking, and the fertile plains provide the main livelihood of the area, farming.

Umbria is named after the Umbri tribe who lived in the region before being absorbed by the Roman Empire. The capital of the area is Perugia, an elegant university town with a vibrant nightlife. Another well-known Umbrian town, Assisi, was the birthplace of St. Francis and St. Gabriel of Our Lady of Sorrows. Umbria is mainly mountainous, dominated by the Apennine Range. The area was described as “il coure verde d’Italia”—the green heart of Italy—in a poem by Giosue Carducci. As well as tobacco and olive oil, Umbria is known for its wines. The black truffle (a fungal delicacy) is also produced in Umbria—in fact, the region produces 45 percent of Italy’s black truffles. Other Umbrian delights include ornamental ceramics, tempting confectioneries, pastas and cheeses, and a variety of textiles and clothing. And for the perfect way to wind down after a day immersed in culture, the region offers many fine wines—Sassicaia, Vernaccia di San Gimignano, and Brunello di Montalcino. »

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The regionâ&#x20AC;&#x2122;s lush valleys provide ideal walking terrain, carrying travelers deep into history, from Etruscan and Roman ruins to medieval and Renaissance sites.

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Clockwise from above: This region is ideal for venturing out on a selfguided biking adventure along quiet roads tracing ancient routes to scenic medieval villages. Guide Gianni Stanghellini and guests toast a great day of walking before dinner. Old stone farmhouses and classic cypress trees accompany walkers on their daily routes. Walks within the ancient walls of Spello, one of the regionâ&#x20AC;&#x2122;s bestpreserved medieval towns, bring the regionâ&#x20AC;&#x2122;s history close.

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Experience the Culture With a variety of accommodations from romantic hideaways to elegant villas and luxury hotels, Umbria and Tuscany are great vacation choices. You may choose to travel on your own by car, train, or bicycle. Or join an escorted motor coach tour with guides who can tell you everything you want to know about the sights and history of this beautiful region, and take care of every detail for you. Should you wish to be more active and truly immerse yourself in the culture, why not try a walking vacation? Country Walkers has more than three decades of experience and offers tours from guided walking to self-guided walking or biking, and private tours. Designed to let you leave all your cares behind, each of these “gourmet” departures features 24-hour-a-day expert guides, a handcrafted daily itinerary with ample time to relax, and a comprehensive suite of essentials and extras that covers every detail. Simply meet your group at the rendezvous point, and they’ll take care of everything else for the duration— from transportation and tips to trail snacks and site admissions. You’ll enjoy authentic meals that serve the best each region has to offer (complete with beer and wine) and award-winning accommodations that surround you with culture, history, and local flavor.

The Soul of Italy: Tuscany and Umbria Guided Walking Tour To understand the Italian philosophy of life, you must eat like an Italian, and the great Umbrian tradition of fine food and wine figures prominently on this tour. You’ll dine in Ristorante Camesena, where a seemingly endless series of specialty dishes creates one of the trip’s many memorable culinary experiences. This hospitality is coupled with classic Italian scenery and ancient history in the Renaissance hill town of Pienza and the 15th century convent of Sant’Anna. Stroll around Spello, a walled medieval wonder with Roman roots, and visit the magnificent art museum in Gubbio’s 14th century Palazzo dei Consoli. On Mt. Subasio, you’ll find splendid summit

views and one of the finest walks in all of Italy. The lush valleys of Tuscany and Umbria feature historic churches and chapels set among grapevines and olive trees. From fresco masterpieces and Roman aqueducts to Etruscan ruins and historic abbeys, you’ll get a full serving of Italian culture along with tastings of cheeses, olive oils, truffles, and wines that fill every day with unique local flavor.

DAY 1 Arrive in Florence. Transfer to Siena. City tour of Siena, 2 hours, easy walking (sneakers acceptable). Transfer to Montalcino. The week begins with a walking tour of the historic center of Siena, the atmospheric Tuscan city. With its mixture of Gothic and Romanesque architecture dramatically set on three hills, Siena rivals Florence not only in beauty but also in culture. Following a light lunch of Sienese specialties, you’ll explore the world-famous Campo square, presided over by the impressive town hall and tower. The Campo is the setting of the celebrated Palio horse race. Your engaging local guide leads you to the Duomo, the main cathedral, with its striking marble façade. Later you’ll transfer to Montalcino, your home for the next two nights. Unchanged since the 16th century, Montalcino is a charming, walled hilltop town and the birthplace of Brunello, one of Italy’s finest wines. A magnificent fortress built in 1361 crowns its heights. Your family-run hotel is located at the edge of Montalcino’s medieval walls, in the town’s quiet pedestrian zone— ideally situated to explore the town’s cobblestoned alleyways, stone houses, local shops, and cafés. You are welcomed with dinner in a warm, wood-beamed restaurant in the heart of town; a glass of Brunello may be paired with a tagliata fiorentina (local grilled beef ), a perfect start to the week’s culinary delights.

DAY 2 Torrenieri to Pienza; 6 miles, easy to moderate. Optional afternoon walk from Bagno Vignoni, 2 to 3 miles, easy to moderate. » FA L L 2 0 1 3 • H E R E I N H A N OV E R

Clockwise from left: Basilica di Santa Maria del Fiore, known as the Duomo, in Florence. Montalcino, home of Brunello wine, Tuscany. A wonderful antipasta lunch. Dining al fresco includes a freshly prepared pasta presentation by the restaurant owner. Head to Tuscany and Umbria in the springtime for walks amongst the regionâ&#x20AC;&#x2122;s fields of poppies.

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Today’s exploration begins in the outskirts of Montalcino. After a short drive to the village of Torrenieri, you’ll find a dirt lane meandering along rolling terrain toward Pienza, the morning’s destination. Along a ridge between the Orcia Valley and the Crete Senesi (Sienese hills), you pay a visit to the 15th century convent of Sant’Anna in Camprena, a breathtaking former Olivetan Benedictine Monastery where The English Patient was filmed. Lunch awaits at an old Tuscan farmhouse, where your hosts welcome you with an assortment of local pecorino (sheep cheese), cold cuts, and homemade preserves and pickles, all accompanied by their house wine. Following lunch you are driven a few minutes away to Pienza, the birthplace of Enea Silvio Piccolomini, elected Pope Pius II in 1458. Envisioning the creation of the “ideal Renaissance town,” Pius II had the village renamed and entirely redesigned by Florentine architect Bernardo Rossellino. While the village’s restructuring came to a halt following the pope’s death, the vision of a humanist urban space was superbly realized in the town center, Piazza Pio II, where the monuments stand harmoniously along the town’s main axis, with the town hall opposite the 15th century cathedral. An optional afternoon walk departs from the tiny spa town of Bagno Vignoni, where you can soak your feet in the warm waters flowing out of the town’s picturesque main square. After returning to the hotel in Montalcino, there is time to relax before being driven to dinner overlooking the plains on the outskirts of town.

DAY 3 Montalcino to Sant’Antimo Abbey, 4 to 7 miles, easy to moderate. Transfer to Umbria, approximately 2 hours. Today you depart Montalcino on foot. You walk through gentle hills in the shade of old-growth woods and skirt vineyards where the famous Sangiovese Grosso grape is grown for Brunello wine. You might stop to visit an ancient Etruscan settlement, still under FA L L 2 0 1 3 • H E R E I N H A N OV E R

excavation, before continuing through farmland, ancient dwellings, wineries, and olive groves to make the dramatic descent to the isolated Romanesque Abbey of Sant’Antimo. After a truly authentic lunch of pink risotto and wild boar stew, you leave southern Tuscany. The drive winds through the rolling hills and medieval hilltop villages of the Crete Senesi, then descends on the plains surrounding Lake Trasimeno and enters the main valley of Umbria, a region known as the “Green Heart of Italy.” Your home for the next four nights— an elegant, historic property featuring a panoramic outdoor terrace and swimming pool—is Hotel La Bastiglia in Spello, a walled Roman and medieval town. This evening an independent dinner awaits with your guide’s advice— perhaps a lively local trattoria and a glass of Sagrantino red wine, Umbria’s answer to Brunello, served al fresco on the terrace of your hotel.

DAY 4 Assisi city tour, 2 miles, easy. Countryside of Assisi, 3 to 4 miles, easy to moderate. Optional cooking class. The morning and early afternoon are devoted to an exploration of Assisi. This stunning town sits in a commanding position on the slopes of Mount Subasio and has retained its charming medieval qualities and strong associations with St. Francis. You tour its multifaceted historical center and the Basilica of St. Francis with a local guide. After lunch at a pizzeria, there is time for independent exploration of its narrow lanes and inviting shops. The afternoon offers several options. You may choose to spend more time in Assisi on your own, return to the hotel and relax by the pool, or stroll the picturesque alleyways of Spello. Alternatively, an easy walking option is offered—this time venturing out of town into the lush, surrounding countryside and olive groves, all the way back to Spello. Dinner this evening is the fruit of your labor in an optional hands-on cooking class! You join Chef Marco Gubbiotti in 70

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the kitchen and help him prepare regional dishes while learning some of the many culinary traditions of the region.

DAY 5 Gubbio, 5 to 7 miles, easy to moderate. Gubbio, the medieval masterpiece of Umbria, charms visitors with its intimate alleyways and spacious panoramic piazza, flanked by the stunning palazzo comunale. Following a scenic drive, the morning walk’s destination is the Church of Saint Ubaldo, perched high on the mountainside overlooking Gubbio. The walking route passes by limestone outcrops and a tiny chapel, meandering through woods, along a creek, and up a narrow gorge. A lunch of regional specialties awaits at a local restaurant. After lunch, you are free to wander around the historic center and perhaps visit the stunning 14th century town hall, the Palazzo dei Consoli, with its renowned art museum. Or you may choose to absorb the atmosphere of this Umbrian gem over a gelato or caffé before the return drive to Spello. Your guides provide ideas for dinner on your own in town; the restaurant or trattoria menu may offer bruschetta, chickpea soup drizzled with olive oil, or strangozzi, the regional square-shaped spaghetti.

DAY 6 Assisi to Spello via the Natural Park of Mount Subasio, 5 to 9 miles, easy to moderate. After breakfast, there is a short transfer to the Natural Park of Mount Subasio, a protected area with serene paths meandering through open meadows and oak and pine woods. Mount Subasio is the sprawling mountain on whose flank Assisi is built. A haven of subtle beauty and spirituality, it was here that St. Francis preached to the birds, all gathered on tree branches. Hiking in the meadows along the summit of the mountain, you are likely to see grazing herds of sheep, white Chianina cows, and semi-wild horses before descending to lunch in the small, charming hamlet of Collepino. The table is waiting and

spread with an ample antipasto of assorted bruschetta, followed by grilled meats and vegetables. After lunch you may choose to return to Spello by van or to descend all the way on foot, continuing through olive groves and alongside the ancient Roman aqueduct that once brought drinking water into town. This evening’s farewell dinner is at an intimate restaurant where you are welcomed with a glass of crisp prosecco on a panoramic terrace overlooking the Umbrian plain.

DAY 7 Easy city-walking tour of Orvieto. Departure. You depart Spello for the picturesque city of Orvieto, situated atop a tufo outcrop (compacted volcanic ash). This final visit takes you to the main square and its magnificent Gothic cathedral, considered to be one of Italy’s most beautiful, with its intricate bas relief and mosaic-decorated façade. You may choose to stay in this pleasant pedestrian city or depart from Orvieto’s train station for connections to either Rome or Florence.

Accommodations Nights 1 & 2 Hotel Dei Capitani, Montalcino, Italy Set in a 15th century building at the edge of Montalcino’s medieval walls, this charming family-run hotel features comfortable rooms with wood-beamed ceilings and terra-cotta floors, stunning views of the Orcia and Arbia Valleys, a large garden, and an outdoor terraced swimming pool. Nights 3, 4, 5 & 6 Hotel La Bastiglia, Spello, Italy Located in a former 16th century grain mill in the walled medieval town of Spello, this elegant hotel boasts a wide terrace with panoramic views overlooking the Chiona Valley and an outdoor swimming pool. • Debbie Johnson specializes in vacation travel and is a certified destination wedding specialist. She may be reached at (603) 224-6519, e-mail Debbie@ experiencetravel.biz, or visit www.experiencetravel.biz. FA L L 2 0 1 3 • H E R E I N H A N OV E R

LIVING WELL

This article is the sixth in a series of anti-aging news, treatments, procedures, and preventive measures from one of the field’s leading physicians, Dr. Andre Berger, Medical Director of Rejuvalife Vitality Institute in Beverly Hills. How did you sleep last night? The answer to that question is more important than you think. It turns out that “beauty sleep” is more than skin deep. Sleep not only affects how you look, it’s also the foundation for wellness, says Dr. Andre Berger, cosmetic surgeon, anti-aging specialist, and founder of the Rejuvalife Vitality Institute in California. Insomnia is a huge problem, he notes. In the US, 49 percent of us sleep badly every night, and a poor night’s sleep compromises our mental and physical health. It suppresses our immune systems; short-circuits our at-

Beauty Sleep:

More Than Skin Deep Sweet slumber By Katherine P. Cox

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LIVING WELL

“Eliminate stimulation such as television, phones, and the computer. And avoid bright lights—‘the curse of modern society.’ Cutting out noise is important too.”

tention spans; impairs comprehension and memory; affects the body’s ability to detoxify, grow, and repair; saps our energy; and increases our risk for cardiovascular disease, among other health risks.

Time to Recharge and Renew It’s not just the amount of sleep but the quality of sleep that contributes to good health and good looks. There are two types of sleep: non-REM (rapid eye movement) and REM. The four stages of non-REM go from light sleep, when we first drift off (Stage 1), to deep and restorative sleep (Stage 4), when our brains process what we’ve learned during the day. This is the kind of sleep that allows us to wake up refreshed. REM sleep is a shallow stage of sleep, and it’s when we dream. We cycle back and forth between the two types of sleep several times during the night. “For optimal health and beauty, we need seven to eight hours of sleep each night,” Dr. 74

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Berger says. In an ideal night’s slumber, the sleep cycles are not disturbed. So other questions to ponder are: How many times did you wake up last night? How long did it take you to get back to sleep? Women are most at risk for insomnia because of hormonal changes during menstrual cycles and especially during perimenopause and menopause, as fluctuations or a decrease in estrogen and progesterone can disrupt sleep. Shift workers are also at high risk because of the disruption in their natural circadian rhythm; they’re not getting the right kind of sleep. “Sleep is a time of restoration,” says Dr. Berger. “It’s when a lot of the restorative processes we need are going on.” Our faces tell the tale of how well we are sleeping, and that tired look—dark circles under the eyes, droopy lids, loss of skin tone, and a pale complexion—is not attractive. It’s not just the mirror

talking; studies have shown that a tired look is a turnoff.

Rx for Good Sleep In our fast-paced, technology-driven culture, what can we do to ensure a good night’s sleep and, in turn, put our best face forward? First, Dr. Berger suggests, keep a sleep diary that includes the questions mentioned above as well as the following: What time did you go to bed? How long did it take to get to sleep? What time did you wake up? How many hours did you sleep in all? What did you consume in the four hours prior to bedtime? What was the temperature outside, and what was the temperature inside your bedroom? How much noise and light were you exposed to in the evening prior to going to bed? What activities did you do? How did you feel the next day? The answers to these questions, as well as any other observations, will help you discover what your problems are and

what’s causing sleep disturbance, Dr. Berger says. The next step is to prepare properly for sleep. First, determine what time you need to get up, then count back eight hours. That’s bedtime, and it’s best not to eat a heavy meal or consume alcohol or caffeine several hours prior to that. “You need a calm mind to get to sleep. You need to relax your mind and reduce stress and adrenaline,” advises Dr. Berger. Choose a calming ritual that works for you, such as a warm bath, candlelight, soft music, aromatherapy, or reading. “Find a way to relax an hour before bedtime,” he says. “Whatever works for you is key. And save the arguments for the morning.” A comfortable environment is important as well as a comfortable mattress, the right pillow, a cool (but not cold) room. “Eliminate stimulation such as television, phones, and the computer,” Dr. Berger advises. “And avoid bright lights—‘the curse of modern society.’ CutFA L L 2013 • H E R E I N H A N OV E R

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ting out noise is important too.” Natural sleep aids are helpful too. Many people benefit from herbal teas like chamomile. Tryptophan (found in turkey, dairy products, and in supplement form), 5HTP (which boosts serotonin levels in the brain), and melatonin are other aids to try. Nutritional deficiencies that affect sleep should be addressed, as well as digestive issues such as reflux or bloating. Essentially, Dr. Berger notes, making lifestyle adjustments that include exercise (but not at night), a healthy diet with fewer carbohydrates and sugar, eliminating caffeine and alcohol, and stress reduction will lead to a better night’s sleep. “Go to bed and get up at the same time every day,” he suggests. And when something comes up that brings back those dark circles after you’ve missed a night or two of good sleep, try tea. “Tea bags will help the puffiness,” Dr. Berger says, “and that’s when good makeup comes into play—for temporary camouflage.” •

How to Tell if You Have a Sleep Problem (according to Dr. Berger) • It takes longer than 30 minutes to get to sleep. • You wake frequently and have trouble getting back to sleep. • You awake too early. • You don’t wake up feeling refreshed. • You feel sleepy during the day. • You sometimes nod off at inappropriate times. • Your bed partner says you snore or make choking sounds in your sleep. • You think your breathing stops for short periods of time. • You experience vivid dreams when you fall asleep. • You have a tingling feeling in your legs. • You have jerky limb movements. • You need to take stimulants to stay awake during the day.

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M O N E Y M AT T E R S

Leave Your Job, Leave Your Retirement Plan? Understanding the implications of your decision

By Brian Doyle When you leave a job—whether because of a layoff or any other reason—you are often faced with making a decision about your 401(k) or other retirement plan. Over time, you may be in the same position as many other employees who have accumulated substantial balances in these employer plans that are designed for taxadvantaged retirement savings. If so, you may find yourself having to make a decision about whether to keep your 401(k) funds with your former employer, roll them over to an IRA, or pay the taxes and cash out. For this reason, it is important that you understand the implications of each option. »

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Should You Roll It Over? Some employers offer the opportunity to maintain your retirement account at your former company. On the other hand, by rolling over your funds to an IRA, you can maintain control, manage the funds any way you want, and remain subject to IRA rules alone rather than the limited investment selection—and perhaps restrictive distribution policies— of your former employer. Note, however, that while you are permitted to take loans from your 401(k) plan, this is not possible with an IRA. And depending on the investments used to fund the IRA, charges and expenses could be higher or lower than those you would incur inside your 401(k) plan. At your direction, your employer can transfer your distribution directly to another qualified plan or to a rollover IRA. A rollover occurs when you withdraw cash or other assets from one eligible retirement plan and contribute all or part of it, within 60 days, to another eligible retirement plan. Under this option, you would direct your plan administrator to make a direct and taxfree transfer of funds from your former employer’s plan to a rollover IRA at a financial institution of your choice. That way, you maintain the tax-deferred status of your retirement account, consolidate all retirement accounts for easier management, and benefit from increased investment flexibility. When you roll over a retirement plan distribution, you generally don’t have to pay tax on it until later when you take 80

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cash withdrawals. By rolling over, your funds have the potential to continue to grow tax deferred.

Resist the Urge to Spend It Job changers should resist the temptation to spend down their retirement savings, whether they are moving to a new job or planning to take a hiatus from work. When you fail to roll over retirement savings, you not only pay tax on the amount you receive, but you may also, if you are under age 59 and ½, be subject to an additional 10 percent penalty on the early distribution you receive. Sound financial planning dictates that you would draw on other funds first, leaving retirement plan spending as a last resort. If you are simply moving your IRA from one institution to another, and you do not plan to use the funds, you should consider making an IRA transfer and not a rollover. This is a simple, direct transfer from IRA to IRA between financial institutions to better manage and grow your retirement assets. • Brian Doyle is a SeniorVice President with Wells Fargo Advisors. He lives with his wife and three children right here in Hanover. Investments in securities and insurance products are: NOT FDIC-INSURED/NOT BANKGUARANTEED/MAY LOSE VALUE. Wells Fargo Advisors, LLC, Member SIPC, is a registered brokerdealer and a separate non-bank afﬁliate of Wells Fargo & Company. ©2013Wells Fargo Advisors, LLC. All rights reserved. FA L L 2 0 1 3 • H E R E I N H A N OV E R

S M A RT C O O K I N G

F I N D H E R E I N H A N OV E R AT W W W. M O U N TA I N V I E W P U B L I S H I N G. C O M

Risotto Menu

Bravo, Mushroom Risotto Risotto Milanese

Roasted Butternut Squash Risotto

Risotto! A

Say the word and mouths begin to water

By Susan Nye

part of traditional Northern Italian cuisine, risotto is perfect for cozy family dinners and casual parties. Unfortunately, this delicious rice dish has developed a mystique of being temperamental, even difficult. Nothing could be further from the truth. Yes, it requires a little attention, a little stirring, but a simple Risotto Milanese takes all of 25, maybe 30 minutes. Âť

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Mushroom Risotto ▷ SERVES 8 AS A MAIN COURSE AND 12 OR MORE AS A SIDE DISH OR APPETIZER 1 oz dried porcini, cèpes, morels, or chanterelle mushrooms or a mix 1 lb fresh mushroom caps Olive oil Sherry vinegar Kosher salt and freshly ground black pepper About 5 cups chicken stock 1 medium red onion, finely chopped 2 cups Arborio rice ½ cup dry Madeira or white wine ¼ tsp nutmeg 2 tsp fresh thyme leaves or ½ tsp dried 2 Tbsp butter 2 Tbsp cream ½ cup grated Parmigiano-Reggiano cheese, plus more for passing Fresh flat-leaf parsley, chopped

1 2

Rinse the dried mushrooms in cold water. Put them in a 16-ounce container, fill with cold water, and cover and soak for several hours, preferably overnight.

Preheat the oven to 375º. Put the fresh mushroom caps in a roasting pan, drizzle with a little olive oil and vinegar, season with salt and pepper, and toss to coat. Turning once or twice, roast the mushrooms at 375º until lightly browned, about 30 minutes. Cool to room temperature, chop, and reserve.

3 4 5 6 7 8 9 10

Bring the chicken stock to a simmer, reduce the heat, and keep warm. Strain the dried mushrooms, reserving the soaking liquid. Rinse, drain, and finely chop the mushrooms. Reserve. Heat a little olive oil in a heavy saucepan over medium heat. Add the onion and cook until translucent. Stir in the rice and sauté for 2 to 3 minutes. Add the Madeira to the rice, season with salt and pepper, and simmer, stirring often, until the wine is absorbed.

Leaving any sediment behind, carefully pour the dried mushroom liquid through a fine-mesh sieve into the rice. Add the reconstituted mushrooms and the thyme, and stir to combine. Add the stock, ½ to 1 cup at a time, and cook, stirring, until the rice has absorbed the liquid. Allow the rice to absorb each addition of stock before adding more.

After about 15 minutes, add the nutmeg and roasted mushrooms. Continue to add stock and stir until the rice is tender and creamy, 20 to 25 minutes. Stir in the cream, butter, and cheese, and season with salt and pepper to taste. Spoon the risotto into shallow bowls, garnish with parsley, and serve immediately. Pass more grated Parmigiano-Reggiano for anyone who likes their risotto extra cheesy.

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I was well into my twenties before I discovered risotto. You can blame the late introduction on my mother. Never a particularly adventurous cook, Mom made no attempt to master the art of French or Italian cooking. Or the art of any cooking for that matter. Taking inspiration from Erma Bombeck, Mom’s cookbook collection included such notable titles as the I Hate to Cook Book. Her favorite chefs included a Mrs. Swanson and a Mr. Campbell, Duncan Hines, Betty Crocker, and Clarence Birdseye. Her preferred ingredients included cans of condensed soup, frozen vegetables, and Minute Rice. If there had been such a thing as Risotto Minuto, Mom might have made it. But there wasn’t, and she didn’t. Finally, on a trip to Ticino, I took my first bite of risotto. Filled with anticipation, I expected something extraordinary, spectacular, and exotic. What I got was rice. It was okay but pretty bland, not unlike Cream of Wheat. Only the rice was maybe a little too al dente, even crunchy. Singularly unimpressed, I made little effort to master the art of risotto until a few years later when, on a trip to Milan, I discovered what all the fuss was about. Properly prepared, risotto is heavenly. And while a simple risotto is wonderful, it is even better with a few additions. On chilly nights throughout the fall and winter, butternut squash or wild mushroom risotto is the perfect comfort food. Why not put risotto on the menu for your next casual dinner party? Give everyone a turn to stir the pot and enjoy! Buon appetito! • Writer and chef Susan Nye lives in New Hampshire and writes for magazines throughout New England. Named one of the Top 100 Foodie Bloggers of 2012 by BlueStar Range, she shares many of her favorite recipes and stories about family and friendship on her blog at www.susannye.wordpress.com.

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Risotto Milanese ▷ SERVES 6–8 AS A MAIN COURSE, 12 AS AN APPETIZER OR SIDE DISH About 5 cups chicken stock Olive oil 1 medium onion, finely chopped 2 cups Arborio rice ½ cup dry white wine Kosher salt and freshly ground black pepper 1 tsp saffron threads 4 Tbsp butter ½ cup grated ParmigianoReggiano cheese, plus more for passing

1 2

Bring the chicken stock to a simmer, reduce the heat, and keep warm. Heat a little olive oil in a heavy saucepan over medium heat. Add the onion and cook until translucent. Stir in the rice and sauté for 2 to 3 minutes.

Add the wine and salt and pepper to taste, and simmer, stirring often, until the wine is absorbed. Stir in 1 cup stock and the saffron, and simmer until the rice has absorbed the liquid. Continue to stir and add stock ½ to 1 cup at a time until the rice is tender and creamy, 20 to 25 minutes. Allow the rice to absorb each addition of stock before adding more.

Stir in the butter and cheese. Check seasoning and add salt and pepper to taste. Serve immediately, passing additional grated Parmigiano-Reggiano cheese for an extra cheesy risotto. » FA L L 2 0 1 3 • H E R E I N H A N OV E R

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Roasted Butternut Squash Risotto ▷ SERVES 8 AS A MAIN COURSE AND 12 OR MORE AS A SIDE DISH OR APPETIZER About 2 lb butternut squash, peeled, seeded, and chopped Olive oil Balsamic vinegar Kosher salt and freshly ground black pepper About 5 cups chicken stock 1 2 ½ 1

medium onion, chopped cups Arborio rice cup dry white wine Tbsp cognac

2 tsp chopped fresh sage leaves 1 tsp chopped fresh thyme leaves ¼ tsp nutmeg 2 Tbsp butter 2 Tbsp cream ½ cup grated Parmigiano-Reggiano cheese plus more for passing Chopped fresh chives Roasted pumpkin seeds

Preheat the oven to 375º. Place the squash in a single layer on rimmed baking sheets. Drizzle with a little olive oil and balsamic vinegar, sprinkle with salt and pepper, and toss to coat. Stirring occasionally, roast until tender and lightly browned, about 30 minutes. Reserve.

2 3

Bring the chicken stock to a simmer, reduce the heat, and keep warm.

Heat a little olive oil in a heavy saucepan over medium heat. Add the onion and cook until translucent. Stir in the rice and sauté for 2 to 3 minutes.

Combine the wine and cognac, and add to the rice. Season with salt and pepper, and simmer, stirring often, until the wine is absorbed. Add the stock ½ to 1 cup at a time and cook, stirring, until the rice has absorbed the liquid. Allow the rice to absorb each addition of stock before adding more.

After 10 to 15 minutes, add the squash, sage, thyme, and nutmeg. Continue to add stock and stir until the rice is tender and creamy, 20 to 25 minutes.

Stir in the cream, butter, and cheese, and season with salt and pepper to taste. Spoon the risotto into shallow bowls and garnish with chives and pumpkin seeds. Serve immediately and pass more grated Parmigiano-Reggiano for a cheesier risotto.

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GET CONNECTED Get listed on the mountainviewpublishing.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of HERE IN HANOVER (see page 21).

GET CONNECTED NOW! Email Bob Frisch at rcfrisch1@comcast.net, or call Bob at (603) 643-1830. Find out how you can connect with our readers. Itâ&#x20AC;&#x2122;s easy, inexpensive, and another way to reach an affluent and educated audience.

SUBSCRIBE Share the wonder of our beautiful area and the latest news all year long with a gift subscription. Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself, too! Send a check for $19.95 for one year (4 issues) to Here in Hanover, 135 Lyme Road, Hanover, NH 03755. Or conveniently pay online using PayPal at www.mountainviewpublishing.com.

THE HOOD & THE HOP

THE HOOD MUSEUM OF ART @ DARTMOUTH COLLEGE

Pablo Picasso, Blind Minotaur Guided by a Young Girl through the Night (Minotaure aveugle guide par une fillette dans la nuit), from The Vollard Suite, November 1934, etching and aquatint on Montval laid paper. Gift of Ellen and Wallace K. Harrison, Class of 1950H, in honor of Nelson A. Rockefeller, Class of 1930; PR.965.23.93. © 2013 Estate of Pablo Picasso / Artists Rights Society (ARS), New York.

The Hood & The Hop is sponsored by Richard D. Brannen, OD, PLLC

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THE HOOD & THE HOP

hoodmuseum.dartmouth.edu The Hood Museum of Art is free and open to all. Public programs are free unless otherwise noted. Hours: Tuesday to Saturday, 10am to 5pm; Wednesday, 10am to 9pm; Sunday, 12pm to 5pm. For information, visit www.hoodmuseum. dartmouth.edu or call (603) 646-2808.

5 ∂ Tour: Cubism and Its Legacy ▷2pm

8 ∂ Lunchtime Gallery Talk: “The Women of Cubism” Sarah Powers, Assistant Curator for Special Projects ▷Second-floor galleries, 12:30pm

SEPTEMBER

12 ∂ Special Tour: Picasso: The Vollard Suite

21 ∂ Family Workshop: Let’s Go Outside: Exploring Outdoor Sculpture

Michael Taylor, Director ▷2pm

Join this trek around campus to explore some of Dartmouth’s greatest sculptures. After our outdoor adventure, we will return to the studio where we will make our own sculptures using a variety of materials and techniques. For children ages 6 to 12 and their adult companions. Participation is limited. Call (603) 646-1469 by September 18 to register. ▷1–3pm

25 ∂ Adult Workshop: Cubism and Its Legacy This discussion-based workshop explores the concepts, forms, and materials used by cubist artists and the impact their ideas have had on the art world through the 1960s. In the studio, we will experiment with different collage techniques using a variety of mixed-media materials. No previous art experience necessary. Participation is limited. Call (603) 646-1469 by September 23 to register. ▷6:30–8:30pm

OCTOBER 2 ∂ Lunchtime Gallery Talk: “Between Tradition and Modernity: The Art of Fan Tchunpi” Michael Taylor, Director, and Xinyue Guo, Dartmouth Class of 2014. ▷Harrington Gallery, 12:30pm

2 ∂ Opening Party: Picasso: The Vollard Suite Spanish tapas, live music by Green Room, and door prizes. Creative black-and-white attire encouraged. ▷5:30–7:30pm 90

16 ∂ Adult Workshop: Picasso’s Vollard Suite From 1930 to 1937, Pablo Picasso created a series of one hundred etchings known as The Vollard Suite. Through discussion and careful looking, we will explore this celebrated series in its entirety, as well as works by Goya and Rembrandt that inspired Picasso. In the studio, we will create a small series of prints using modified printmaking techniques. No previous art experience necessary. Participation is limited. Call (603) 646-1469 by October 14 to register. ▷6:30–8:30pm

18 ∂ Lecture: The Dr. Allen W. Root Contemporary Art Distinguished Lectureship “The Dak’Art Biennial and Contemporary African Art Since the 1990s,” Ugochukwu-Smooth Nzewi, Curator of African Art. A reception in Kim Gallery will follow. ▷Hood Museum of Art Auditorium, 5:30pm

25 ∂ Lecture: “Blind Minotaurs and Ritualized Sacrifice: Picasso’s Dialogue with Surrealism in The Vollard Suite” Michael Taylor, Director ▷Hood Museum of Art Auditorium, 5pm

26 ∂ Tour: Shadowplay: Transgressive Photography from the Hood Museum of Art ▷2pm

F I N D H E R E I N H A N OV E R AT W W W. M O U N TA I N V I E W P U B L I S H I N G. C O M

30 ∂ Art and a Movie: The Mystery of Picasso Film screening of Le Mystére Picasso (1956), directed by Henri-George Clouzot (75 minutes/color), introduced by Michael Taylor, Director. ▷Hood Museum of Art Auditorium, 6:30pm

NOVEMBER 2 ∂ Tour: Picasso: The Vollard Suite ▷2pm

6 ∂ Lecture: “American Falls” Phil Solomon, filmmaker ▷Hood Museum of Art Auditorium, 5pm

9 ∂ Children’s Workshop: Learning to Look at Cubism We will explore cubist works of art through careful looking and hands-on gallery activities. In the studio, we will create collages inspired by cubist art using mixed-media materials. For children ages 8 to 12. Participation is limited. Call (603) 646-1469 by November 6 to register. ▷1–3pm

13 ∂ Adult Workshop: Shadowplay: Transgressive Photography In this discussion-based workshop, explore the exhibition Shadowplay: Transgressive Photography from the Hood Museum of Art, which features photographs from the second half of the twentieth century to the present day that may startle, disturb, and cause one to question. Participation is limited. Call (603) 646-1469 by November 11 to register. ▷6:30–8pm

16 ∂ Tour: Between Tradition and Modernity: The Art of Fan Tchunpi

FA L L E X H I B I T I O N S

▷2pm

A Space for Dialogue: Fresh Perspectives on the Permanent Collection from Dartmouth’s Students Ongoing

José Clemente Orozco: The Epic of American Civilization Ongoing

Shadowplay: Transgressive Photography from the Hood Museum of Art Through December 8

Between Tradition and Modernity: The Art of Fan Tchunpi Through December 8

Picasso: The Vollard Suite Through December 20

Cubism and Its Legacy Through December 20

Evolving Perspectives: Highlights from the African Art Collection at the Hood Museum of Art Through December 20

FA L L 2 0 1 3 • H E R E I N H A N OV E R

THE HOOD & THE HOP

HOPKINS CENTER EVENTS @ DARTMOUTH COLLEGE November 1 ∂ A Tribe Called Red ▷Collis Common Ground, 7:30 & 10pm

hop.dartmouth.edu For information, tickets, or Dartmouth College student prices, call the Hopkins Center Box Office at (603) 646-2422. Information is also available from the Box Office about the Dartmouth Film Society film series and films in the Loew, and is also listed on the Hop’s website at www.hop.dartmouth.edu. All events are subject to change. Additional events may become available after press time. The Hopkins Center Box Office is open Monday through Friday from 10am to 6pm. For information about related educational events, visit www.hop. dartmouth.edu or call (603) 646-2010.

SEPTEMBER

OCTOBER

17–19 ∂ Mark Morris Dance Group

4 ∂ The Knights

▷The Moore Theater, 7pm

▷Spaulding Auditorium, 8pm

21 ∂ HopStop Family Series: Steve Blunt & Marty Kelley

17 ∂ Bela Fleck & Abigail Washburn ▷Spaulding Auditorium, 7pm

▷Hop Plaza, 11am

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18 ∂ Tetzlaff Quartet ▷Spaulding Auditorium, 8pm

19 ∂ HopStop Family Series: The Wholesale Klezmer Band ▷Top of the Hop, 11am

22 & 23 ∂ Edgar Oliver in Helen & Edgar ▷Warner Bentley Theater, 7pm

26 ∂ Barbary Coast Jazz Ensemble ▷Spaulding Auditorium, 8pm FA L L 2 0 1 3 • H E R E I N H A N OV E R

THE HOOD & THE HOP

October 5 ∂ Reggie Watts ▷Spaulding Auditorium, 8pm

NOVEMBER 1 ∂ Dartmouth College Wind Ensemble ▷Spaulding Auditorium, 8pm

8–10 & 14–17 ∂ Dartmouth College Theater Department: Big Love ▷The Moore Theater, 8pm; 10 & 17, 2pm

9 ∂ Dartmouth Symphony Orchestra ▷Spaulding Auditorium, 8pm

10 ∂ Dartmouth College Glee Club ▷Rollins Chapel, 2pm

October 6 ∂ Theatreworks USA Presents Junie B. Jones ▷Spaulding Auditorium, 3pm 94

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13 ∂ Sally Pinkas with Kinan Azmeh & the Apple Hill String Quartet ▷Spaulding Auditorium, 7pm

16 ∂ HopStop Family Series: World Music Percussion Ensemble ▷Alumni Hall, 11am

16 ∂ Dartmouth College Gospel Choir ▷Spaulding Auditorium, 2pm

19 ∂ Handel Society of Dartmouth College ▷Spaulding Auditorium, 7pm

October 25 ∂ The Tiger Lillies ▷Spaulding Auditorium, 8pm FA L L 2 0 1 3 • H E R E I N H A N OV E R

HAPPENINGS: FALL 2013 SEPTEMBER ∂ OCTOBER ∂ NOVEMBER

September 7 ∂ Norwich Antique Show Info: norwichvthistoricalsociety.org ▷Norwich Historical Society, 10am–4pm

F I N D H E R E I N H A N OV E R AT W W W. M O U N TA I N V I E W P U B L I S H I N G. C O M

October 20 ∂ Turtle Discovery

Montshire Museum of Science One Montshire Road Norwich, VT (802) 649-2200 www.montshire.org

September 7 & October 27 Creeping Colors

▷Montshire Museum of Science, 11am

▷11am

8 ∂ Fingerprints ▷11am

September 8 & October 6 Fossils: Evidence of the Past ▷3pm

September 14 & October 13 Microscopic Investigations ▷3pm

Through September 8 Exhibit: Playing with Time ▷Montshire Museum of Science, 11am

September 15 & October 13 Mirror, Mirror ▷11am

SEPTEMBER

15 ∂ Parachutes

1 ∂ Exploring Magnets

▷3pm

September 19 Homeschoolers’ Day: Botany and Microscopes

▷11am

1 ∂ Color Mixing ▷3pm

▷Montshire Museum of Science, 10am

September 16, October 21 & November 18 ∂ Books and Beyond: Science for Preschoolers ▷10:15 & 11:30am

September 2, 14, October 6 ∂ Hoopster Gliders

OCTOBER

▷3pm

19 ∂ Skulls ▷11am

2, 7 ∂ Sound Science ▷3pm

NOVEMBER 1 ∂ Montshire Unleashed: An Evening for Adults ▷6pm

Happenings is sponsored by St. Johnsbury Academy

October 19 ∂ Straw Rockets ▷Montshire Museum of Science, 3pm FA L L 2 0 1 3 • H E R E I N H A N OV E R

HAPPENINGS

October 17 ∂ Preserving Fruits of the Harvest Make your own chutney, apple butter, and preserves. ▷Enfield Shaker Museum, 1–4pm

Enfield Shaker Museum 447 NH Rout 4A Enfield, NH (603) 632-4346 www.shakermuseum.org

SEPTEMBER 21 ∂ Harvest Festival Take a horse-drawn wagon ride, make your own cider, crank your own ice cream, learn traditional crafts, and more! ▷11am–4pm

NOVEMBER 10 ∂ Annual Meeting Museum members and the public are invited to our Annual Meeting for an update on our accomplishments and a review of next year’s plan. ▷4pm

Howe Library 13 South Street Hanover, NH (603) 643-4120 www.howelibrary.org

SEPTEMBER September 10, October 8 & November 12 ∂ Books and Lunch on Tuesdays Bring a bag lunch and an appetite for good discussion to Howe Library’s monthly book group! Call the library for each month’s selection. Copies of each discussion book are available for checkout. ▷12–1pm

September 19 & November 21 ∂ Nonfiction Book Group Join us for a new, evening book discussion 98

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October 9 Author Talk: Janet Groth Janet Groth, author of The Receptionist, will talk about her time at the New Yorker from the vantage point of 21 years on the reception desk—including her experiences with E. B. White. ▷ Howe Library, 7pm group! We’ll discuss six interesting nonfiction titles over the next year. Call the library for this month’s selection. Copies of each discussion book are available for checkout. ▷6:30–7:30pm

17 ∂ Spiders: Fact or Fiction? Spiders are creepy and dangerous—aren’t they? Dr. Karen Cangialosi from Keene State College will talk about spiders, sharing facts and busting myths. She’ll also talk about spiders local to our area and discuss her own research on spiders. ▷7pm

24 ∂ Ethics & Farming Why raise animals on a farm, only to eventually slaughter them? Local farmer Chuck Wooster talks about the ethical issues involved in raising farm animals. ▷7pm

OCTOBER 1 ∂ “Everything I Need to Know I Learned from a Children’s Book” Children’s literature expert Anita Silvey talks about some of our great children’s books and the famous people who were inspired by them. ▷7pm

October 7 & 21, November 4 & 18, December 2 & 16 ∂ Cine Salon: Phoney Movies Local resident Bruce Posner presents another series of interesting and unusual film screenings. Contact Howe Library for information on individual events. ▷7pm » FA L L 2 0 1 3 • H E R E I N H A N OV E R

HAPPENINGS

November 24 21st Annual Turkey Trot 10K ▷Dartmouth Green, 1pm

Other Noteworthy Fall Events

SEPTEMBER 14 ∂ American Diabetes Association Community Walk/Run/Bike The walk will start and end on the Northern Rail Trail near the CCBA’s Witherell Center in Lebanon, NH. The distance will be approximately 5K. There is no fee for joining the walk, although donations of any amount to the ADA are greatly encouraged. Registration: main.diabetes.org/goto/ Lebanon-Hanover ▷Northern Rail Trail, 9am

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October 22 ∂ Google and Learning in the Digital Age As data becomes ubiquitous and instant, how does the role of the traditional school and library change? Upper Valley resident, former member of the Vermont legislature, and Head of Community Affairs at Google, Matt Dunne will look at this changing landscape and discuss how the new Internet era could make our core local institutions more critical than ever. ▷ Howe Library, 4pm

» FA L L 2 0 1 3 • H E R E I N H A N OV E R

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HAPPENINGS

September 18 ∂ Susan Conley: Paris Was the Place ▷ 7pm

Norwich Bookstore Norwich Square 291 Main Street Norwich, VT (802) 649-1114 www.norwichbookstore.com

SEPTEMBER 11 ∂ Katharine Britton: Little Island ▷7pm

OCTOBER 16 ∂ Archer Mayor: Three Can Keep a Secret ▷7pm

23 ∂ William Arkin: American Coup ▷7pm

OCTOBER 26 ∂ Halloween Dinner & Dessert A family event for all ages! Info: www.hanovernh.org ▷Richmond Middle School, 5–6:30pm

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ADVERTISERS INDEX Action Garage Door ............................................ 103 Alice Peck Day Hospital .......................................43 Amy Tuller Dietitian .............................................94 Annemarie Schmidt European Face & Body Studio ........................................................ 61 Armistead Caregiver Services ...............................95 Art of Nature ........................................................30 Artifactory ..............................................................6 Bean’s Art Store ...................................................101 Blood’s Catering & Party Rentals ........................101 Breakfast on the Connecticut ..............................55 Brown’s Floormasters ........................................ 100 Candela Tapas Lounge.......................................... 16 Carpenter & Main ................................................54 Carpet King & Tile ................................................76 Cedar Circle Farm ................................................94 Charter Trust Company ....................................... 17 Cioffredi Associates ..............................................99 Co-op Food Stores ................................................38 Cornerstone Land Management ..........................42 Country Kids Clothing ............................................6 Courtyard by Marriott..........................................95 Creative Lighting Designs ....................................78 Crossroads Academy ............................................63 Crown Point Cabinetry .........................................11 Dartmouth Coach ................................................78 Designer Gold .......................................................60 Dorr Mill Store ................................................... 102 Dowds’ Inn ...........................................................77 Dr. Roger Phillips ..................................................85 Dr. Sam’s Eye Care ................................................52 Eastman’s Pharmacy ............................................99 Elevation...............................................................43 Essentials for Men ................................................54 Fields of Vision Eye Care ......................................50 Four Seasons/Sotheby’s Realty ............................. 19 G.R. Porter & Sons ...............................................86 Gilberte Interiors..................................................85 Green Mountain Railroad ....................................62 Hanover Country Club ......................................... 91 Hanover True Value..............................................55 Henderson’s Tree & Garden Service............ 29 & 77 Hilde’s Salon Vienna............................................. 41 Hill Opticians .......................................................63 Home Hill Inn ........................................................3 Hood Museum of Art ........................................... 51 Hubert’s ................................................................ 15 Jasmin Auto Body .................................................80 Jeff Wilmot Painting .............................................94 Jennings & Co./DHMC Outpatient Surgery Center .....................................................9 JMH Wealth Management ................................. 102 Kendal at Hanover ...............................................37 Killdeer Farm Stand ..............................................52 King Arthur Flour .................................................52 Lang McLaughry Spera ......................................... 61 LaValley Building Supply ........................ Back cover League of NH Craftsmen .....................................54 Ledyard National Bank .........................................23 Listen Community Services..................................70 Long River Studios................................................53 Lou’s Restaurant...................................................55 Martha Diebold Real Estate ........Inside front cover Mascoma Savings Bank ........................................ 10 McLane Law Firm .................................................87 Merryfield Investment Management ...................69 Montshire Museum .............................................60 My Brigadeiro .......................................................49 N.T. Ferro ..............................................................86 Nature Calls ................................ Inside back cover

Noodle Station .....................................................67 Northern Motorsports .........................................87 Norwich Regional Animal Hospital .....................69 Norwich Wines .................................................... 81 Peachtree Builders ...............................................62 Perry’s Oil Co. ....................................................... 51 Peter French Fine Woodworking ........................101 Phoenix Rising Boutique ........................................6 Randall Mudge Architects ....................................63 Rare Essentials .......................................................4 Residence Inn Marriott ........................................37 Richard Brannen, OD ...........................................89 River Road Vet Clinic .......................................... 100 Riverlight Builders ................................................67 Rodd Roofing Co. ...................................................8 Salubre Trattoria ..................................................52 Santavicca Dental Associates ............................... 16 SchellNoble ..........................................................30 Singleton’s Market ...............................................88 Six South Street Hotel .......................................... 13 St. Johnsbury Academy ........................................97 Stonewall Companies/Riverstones.......................95 Systems Plus Computers......................................80 Thai Orchid ......................................................... 102 The Chocolate Shop .............................................55 The Gilded Edge ....................................................75 The Granite Group ............................................... 31 The Hanover Inn ..................................................72 The Hopkins Center .............................................74 The J List ...............................................................54 The Lyme Inn ........................................................29 The Paper Store ......................................................2 The PowerHouse Mall ..........................................93 The Quechee Club ................................................48 The Quechee Inn at Marshland Farm ..................50 The Taylor-Palmer Agency .................................... 81

Mountain View Publishing

ONLINE

VISIT US at mountainviewpublishing.com

The Trumbull House ............................................53 Timberpeg ............................................................ 71 Top Drawer .............................................................6 Townline Equipment ............................................ 61 Upper Valley Haven..............................................93 Upper Valley Ride .................................................99 Valley Floors ......................................................... 91 Valley Flower Company ....................................... 16 Vermont Facial Aesthetics.................................... 81 Vitt, Brannen, Loftus .......................................... 100 Wealth Conservatory ...........................................49 Wells Fargo Advisors .............................................. 1 We’re Makin’ Waves.............................................30 White River Yarns .................................................53 Window Improvement Masters ...........................74 Windows & Doors by Brownell ............................76 Wirthwein Senior Living/Terrace Communities.....5 Woodstock Inn ..................................................... 71 Wyman Design Concepts .......................................7 Wyman Design Concepts/227 Mechanic Street ...53

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.

YOU'LL FIND: • Weekly Blog Articles • Online Exclusives • Local Spotlight on • Online Business Community Directory for Local Businesses Services and • Events Calendar Products • How to Subscribe • And more!

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103

HANOVER TALKS

A Chat with

Susan DiStasio

Administrative Director of Nursing at the Norris Cotton Cancer Center By Mark Dantos

How is your leadership role different from nursing “on the floor”? This position lets me impact patient/ family care and nursing care on a larger scale than did the one-on-one relationships I had with my patients as a nurse practitioner. I network with nursing executives at other National Cancer Institutes regularly, and recently I visited the Huntsman Cancer Institute in Utah to share ideas. Nursing education is vital, and my oncology nurses attend national conferences and participate in online continuing education programs. It’s exciting, and I’m proud of the excellent nursing care at NCCC—and of being 104

MOUNTAIN GRAPHICS

For nearly 30 years, Susan DiStasio built her career in oncology-based nursing. Her resume includes positions at major cancer centers in Boston and New Haven, and in-home care hospice, community hospitals, and private practice. Then two years ago, DiStasio and her husband Alan watched their two sons graduate from college, secure jobs, and move out on their own. Suddenly “we were free to live anywhere we wanted.” Attracted by an academic medical center environment and Norris Cotton Cancer Center’s (NCCC) excellent reputation, DiStasio joined its oncology team as an inpatient nurse practitioner. She earned her Doctor of Nursing Practice and in May 2012 became Administrative Director of Nursing for NCCC.

part of the cancer team of physicians, researchers, therapists, supportive therapies, and others. What is your key to working in an emotionally challenging environment? A key to working in oncology for a long time is caring for yourself as well as your patients. Yoga, exercise, a healthy diet, meditation, and vacations are essential for me to maintain balance in my life. For me, there’s nothing greater than climbing to the top of a mountain and sitting in meditation. Why is Hanover a good fit? We loved the idea of a college town with all the social opportunities, and we take full advantage of the Dartmouth/ Hanover community. We also love the snow—winter hiking, snowshoeing, cross-country skiing—and can’t imagine leaving New England, where we grew up and raised our family. We are

F I N D H E R E I N H A N OV E R AT W W W. M O U N TA I N V I E W P U B L I S H I N G. C O M

fortunate to have the White and Green Mountains nearby, while we’re still close enough to Boston to attend Red Sox games! How do you spend your commute time to and from work each day? One of the best parts of my job is that I have only a five-minute commute! I listen to 93.5 (Rock) on the way. Previously, I had an hour commute to work, which was tiring at the end of a long day. Where do you hang out in Hanover? Alan and I enjoy the excellent restaurants (Market Table and Pine Restaurant are a couple of our favorites). We’ve taken an adult art workshop at the Hood Museum of Art, attended Dartmouth football and baseball games, love movies at the Nugget Theater, and often just walk around downtown. As you can tell, we made the right decision to move here! •