Image - Fall 2024

making magic

ACADEMY

RESTORING HISTORIC WALLPAPER AT THE FELLS

EXPLORE THE VERMONT CHEESE TRAIL

Centennial Celebration Highlights

Machine de Cirque:

Ghost Light

U.S. premiere! Québec City-based circus group blends stunning acrobatics with ethereal lighting and upbeat music.

Ira Glass

The Pulitzer Prize-winning host of public radio’s This American Life shares insights into his creative process.

Doo Wop Project

Broadway stars pay tribute to the best in American pop and rock music – from yesterday and today.

Joshua Redman Group

The Grammy-nominated jazz artist showcases music highlighting the power and importance of place.

- ARENAS- TIMBER FRAME- Delivery throughout the USA -

2024

FEATURES

42 | Ramunto’s Brick Oven Pizza

Where New Yorkers nd a taste of home. by Mike Morin

54 | PerformingStage andinLife

Dance Arts Academy helps students be their best. by Anne Richter Arnold

62 | Vermont Cheese Trail Cheddar, but so much more! by Lisa Ballard

86 | Preserving a Lake Sunapee Treasure

e John Hay Estate at e Fells. by Susan Nye

Above: Ramunto’s owners Brad and Luke Willey.

Photo by Kevin Harkins.

Right: Wallpaper restoration at The Fells.

Photo courtesy of Northeast Document Conservation Center.

Cover: Dance Arts Academy’s recital.

Photo by Kevin Harkins.

Photo Credit: Tanya Perry Photography

135 Lyme Road

Hanover, NH 03755

(603) 867-9339

WWW.GREATERUPPERVALLEY.COM

Publishers Bob Frisch Cheryl Frisch

Executive Editor Deborah Thompson

Associate Editor Kristy Erickson

Creative Director/Design Ellen Klempner-Béguin

Advertising Design Marston Creative

Web Design Locable

Inbound Marketing Manager Erin Frisch Newton

Advertising Bob Frisch

KEEP US POSTED: image magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, image 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing.com. Advertising inquiries may be made by email to rcfrisch1@comcast.net. image is published quarterly by Mountain View Publishing, LLC ©2024. All rights reserved. Reproduction in whole or part is strictly prohibited. image magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

Incredible Autumn

If you’ve noticed a nip in the air, you know that autumn is returning in all its glory. We’ll soon be surrounded by brilliant foliage, so head out often to take in the breathtaking views. A wonderful place to start is the Harvest Festival hosted by the En eld Shaker Museum on September 21 (page 38). Activities and demonstrations will delight the entire family, so mark your calendars and join the fun.

You might also consider exploring area dairy farms for a Vermont cheese adventure (page 62). Consult the Vermont Cheese Council’s website and map out your tour. Lisa Ballard begins our journey by taking us to Mount Mans eld Creamery, Shelburne Farms, and Boston Post Dairy, where you can witness cheesemaking and meet friendly cows and goats.

Join us all around the Upper Valley as we visit several places of interest. Ramunto’s Brick Oven Pizza in Claremont (page 42) o ers authentic New York-style pizza and other delicious items on the menu. Brothers Brad and Luke Willey and their helpful sta look forward to welcoming you. If you’re in New London, take a drive by Colby-Sawyer College to see the new Center for Health Sciences, a 20,000-square-foot facility that includes state-of-the-art classrooms, labs, simulation skills centers, conference rooms, and even a café (page 76). e Center, opening this fall, will transform the capacity and capabilities of the nursing and health science programs at the school.

Leaving New London, continue your leaf-peeping day trip by driving to e Fells in Newbury, New Hampshire. After you’ve explored the beautiful grounds, step inside to view the exquisite, newly restored Zuber wallpaper (page 86). e legendary company, located in Alsace, France, is still producing handprinted wallpaper. e hunting landscape at e Fells was created with more than 1,000 woodblocks and nearly 150 di erent paint colors. It is magni cent!

is gorgeous season won’t be here for long, so make the most of it. Stay in touch with local news and events at www.greateruppervalley.com. Enjoy!

Deborah ompson Executive Editor dthompson@mountainviewpublishing.com

www.facebook.com/greateruppervalley.com

CONTRIBUTORS

Anne Richter Arnold, WRITER

Anne is a writer and journalist who shares her passion for wine through her blog, tasting events, and educational classes. She is

psychological thriller set in New Hampshire. In her free time, she enjoys world travel, playing the piano, hiking, kayaking, and creating wonderful meals to pair with wine. She makes her home on the Seacoast with her husband, dogs, cats, and chickens.

Mike Morin, WRITER

Mike is a columnist, 50-year radio and TV personality, and in the past decade has written three books, including his career memoir, a book on the history of the famed Red Arrow Diner, and another on modern history of candlepin bowling. He is the 2013 recipient of the Will Rogers Humanitarian Award from the National Society of Newspaper Columnists.

Lisa Ballard, WRITER AND PHOTOGRAPHER

A full-time freelance writer and photographer, Lisa is a graduate of Dartmouth College who resided in the Upper Valley for another 25 years. She is the author of 13 books, including Best Hikes with Dogs: New Hampshire and Vermont, Hiking the White Mountains, and Hiking the Green Mountains. She covers all types of travel, outdoor recreation, and conservation topics for over 25 magazines. www.LisaBallardOutdoors.com

Chantelle Neily, PHOTOGRAPHER

Chantelle grew up in rural Vermont; at a young age she was introduced to photography and was immediately drawn to the excitement, challenge, and opportunities that each new photograph presented. After receiving a BFA in Photography from Sage College of Albany

Photography from Hallmark Institute of Photography, she moved back to the Upper Valley and started CPerry Photography.

in southern New Hampshire for the past 25 years. Kevin has worked as an independent commercial photographer for more than 30 years, specializing in people, product, and publicity photography. His real love is editorial photography and traveling throughout New England capturing the local scene of food, culture, and that special character. You can see more of his work at www.harkinsphotography.com.

Susan Nye, WRITER in magazines throughout New England, Susan lives, eats, cooks, and writes in New Hampshire. She shares many of her favorite stories about family, friendship, and food on her award-winning blog, Around the Table, at www. susannye.wordpress.com.

Find a Veterinary Clinic in the Greater Upper Valley

Caring for our furry friends is imperative; finding a good doctor to help is even greater. Check out the list of vets in our area to help keep our friends healthy and safe.

New Restaurant REDCAN is Open in White River Junction

REDCAN, a contemporary-style restaurant with a nod to prohibition, opened its doors this past summer in White River Junction.

Looking for Wings in The Upper Valley? Try One of These Places

If you’re looking for a quick dinner or a fun place to watch the game, here is a list of places you should try.

www greateruppervalley com is proudly brought to you by these local businesses.

ONLINE BUSINESS DIRECTORY

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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) 867-9339 or email rcfrisch1@comcast.net.

MONTHLY TIDBITS | SEPTEMBER

AN UNLUCKY DAY

This year Friday the 13th occurs in September and December. Why is this date considered to be unlucky? In the Bible, Judas was the 13th guest at the Last Supper. Also in the Bible, many unfortunate events happened on Fridays. In Norse mythology, a dinner party of the gods was ruined by the 13th guest, Loki, who caused the world to be plunged into darkness. In other countries, Friday the 13th isn’t unlucky. In Spain, Tuesday the 13th is considered unlucky. In Italy, it’s the 17th day of any month. Although Friday the 13th is a superstition, it’s still considered unlucky to have 13 guests at a dinner party. Some hotels don’t have a roo and any ta ui din don t ha e a th floor and u trai ht fro to .

Mini golf is one of those things that seems easy until you try it—the smaller course, sharp corners, and numerous obstacles can make mini golf challenging even for seasoned golfers. On September 21, Miniature Golf Day, hone your putting skills and have some fun in the gorgeous fall weather by heading to Fore-U Golf Center in West Lebanon. Enjoy two 18-hole mini golf courses that are even lighted for nighttime fun. Here are some tips to improve your game:

• Use the right putter. t hou d t your ri and the height should be level with your belt.

• Be gentle! The best way to guide the ball around the course is to hit it gently, or just hard enough to get the distance you want.

• Check out all the obstacles. Once you have a clear idea of what’s ahead of you, then you can devise a strategy for getting through and around the obstacles. Visit foreugolf.com for hours and ticket prices.

Fore-U Golf Center

FACTS, FUN & IDEAS

Did You Know?

September is Honey Month. The earliest record of keeping bees in hives was found in the sun temple erected in 2400 BC near Cairo. Bees were featured in Egyptian hieroglyphs and often symbolized royalty. The ancient Egyptians used honey as a sweetener, an offering to their gods, and as an in redient in em a min uid. The ree s and the Romans also offered honey to the gods and used it extensively in cooking.

Native American Appreciation

With Native American Day on September 27 and National Native American Heritage Month during November, we’re reminded this season to celebrate the rich cultures, traditions, histories, and important contributions of Native people. One way to do this is to visit Mt. Kearsarge Indian Museum in Warner, New Hampshire. According to the website, “Through partnership with Native peoples, exhibits, and workshops, Mt. Kearsarge Indian Museum serves as a living center for artistic expression, traditional values, and contributions from past and contemporary Native life. The museum embraces cultural diversity and encourages environmental action based upon respect for nature and a deeper understanding of Native cultures.” Don’t miss the Harvest Moon Festival on September 29! Visit indianmuseum.org for more information and events.

MONTHLY TIDBITS |

FALL CAR MAINTENANCE CHECKLIST

The autumn nip in the air reminds us that winter is right around the corner. Winter in the Upper Valley can be brutal on your vehicle, and now’s the time to do a few maintenance checks to help keep it in top condition for the colder months ahead.

• Inspect the battery. Make sure cables and terminals are snug and retighten if necessary to ensure good contact.

• Check your tires. If you have less than one-eighth inch of tread left, it’s time for new ones. If your tires are good, check your tire pressure since changes in temperature can cause the pressure

• Restock your winter safety kit. Make sure you have a blanket, a couple pairs of gloves, an ice scraper, a few granola

the wipers if needed. Sun exposure can cause windshield wipers to crack, and they typically need to be replaced every 6 to 12 months.

• Test the heater and defroster. You probably haven’t used them since spring, so make sure everything is working before the temperature plummets.

• Check all of your lights—headlights, taillights, brake lights, parking lights, broken bulbs.

MONTHLY TIDBITS |

OCTOBER

CELEBRATE APPLES

October 21 is National Apple Day, so head out to nd your favorite varieties. While there are more than 7,000 kinds of this juicy fruit worldwide, some of the most popular in the United States are Red Delicious, Gala, Fuji, Granny Smith, Honeycrisp, and Pink Lady.

Salute locally grown produce by heading out to an orchard or farm stand soon. In New Hampshire try Patch or Poverty Lane Orchards in Lebanon, Riverview Farm in Plain eld, and Windy Ridge Orchard in North Haverhill. In Vermont check out Cedar Circle Farm in East etford or Wellwood Orchards in Spring eld. Search online for more information and other options for local produce, including pumpkins.

Let Willow Brook Builders redefine your Upper Valley home and turn your dream home into a reality.

FEED A CROWD

October is National Chili Month, so make the most of cool, crisp autumn days by cooking up a big pot of chili. The varieties are endless, and so are the toppings. Add meat or not, or try a white chili with chicken, experiment with different kinds of beans, make it as hot or as mild as you want, and provide shredded cheddar, sour cream, chopped onions—

Ideal for warming up after raking leaves or coming in from a hike, chili is also the perfect football game food. Invite your friends, grab the best seat in front of the TV, and tune in to your favorite team—the Patriots, of course! Besides a bowl or two of chili, guests can help themselves to crusty bread and a simple green salad or coleslaw. It’s a quick and delicious spread that’s easy to prepare ahead of time, and everyone will be praising you as the perfect host. Go Pats!

MONTHLY

TIDBITS | OCTOBER

Look It Up in the Dictionary

How many times have we heard that, or said it to our children? e dictionary always seems to be there for us, but do we ever consider this indispensable book’s origins? October 16 is National Dictionary Day, which commemorates Noah Webster’s birthday in 1758. He published his rst dictionary in 1806 and immediately began compiling an expanded version, An American Dictionary of the English Language, in 1807. It took 27 years to complete and contained 70,000 entries. One of his aims was to standardize the English language, and he simpli ed British spellings by changing colour to color, using center instead of centre, and so on. To aid with word origins, Webster learned 26 languages, including Old English, Greek, Latin, Italian, Spanish, French, Hebrew, Arabic, and Sanskrit.

Although Webster’s book now has an esteemed place in the history of our language—and in our homes—his rst dictionary sold only 2,500 copies. He had to mortgage his home to work on a second edition and was burdened with debt until his death in 1843. Dictionaries are plentiful today—in hard copy and online—so it’s easy to check de nitions and spellings. ank you, Noah Webster!

Heeere’s Johnny!

It’s not by chance that National Talk Show Host Day is celebrated on October 23—Johnny Carson, the king of all hosts, was born on that day in 1925. Johnny’s reign on his number-one-rated The Tonight Show on NBC lasted for just under 30 years and 1,859 episodes. Diehard fans can still enjoy Johnny’s wit and antics, which can be relived through online videos and with a variety of DVD boxed sets.

Take a Hike!

On November 17, National Take a Hike Day, enjoy the crisp fall air by hiking one of the many trails around the Upper Valley. Visit the Upper Valley Trails Alliance website and click on the Find a Trail tab. UVTA’s Trail Finder is the most comprehensive trails database in Vermont and New Hampshire! It encompasses 15 different trail user types and includes trailhead directions, high-quality maps, and detailed trail information. You can search by geography, trail use, or

FOR A STRESS-FREE THANKSGIVING

Are you hosting anksgiving? If you’re already feeling overwhelmed, don’t fret— the key is to be prepared and do as much beforehand as possible. Real Simple o ers the following advice for a stress-free (and maybe even relaxing!) Turkey Day.

Two to Three Weeks Before Thanksgiving

Make a plan. ink about where guests will sit and where you’ll put the food. Create a menu using recipes that are simple and trusted. Pick a few dishes to make and plan on asking guests to contribute the rest. Write a grocery list and divide items into perishables and nonperishables—the nonperishables can be purchased weeks in advance. Buy the turkey as soon as possible and freeze it. Plan on one day of thawing for every four pounds of turkey. (You’ll need about three-quarters to a pound of turkey per person.)

The Week Before Thanksgiving

Set the table, put out anksgiving décor, and make sure you have the proper serving bowls, platters, utensils, and tools. Tidy up your home and prepare for overnight guests.

The Week of Thanksgiving

Make a trip to the grocery store to grab the perishables. Cook or prep anything you can—gravy can be prepared and frozen, veggies and casseroles can be cooked a few days ahead, and potatoes can be washed and set aside.

Thanksgiving Day

Wake up early and get ready—there’s nothing worse than the doorbell ringing when you just got out of the shower. Empty the dishwasher and trash can. Tidy the house and put extra toilet paper in the bathroom. Get the turkey going and heat precooked foods a few hours before the meal is served. Store food in the microwave or slow cooker to keep it hot.

Remember this day is about family, friends, and gratitude. No one will remember if the turkey was dry or if there were gravy stains on the tablecloth. Take a breath, relax, and enjoy your guests!

“What if today, we were just grateful for everything?”

–Charlie Brown

ADOPT A SENIOR PET MONTH

Many animals in the Upper Valley need a forever home, and if you’re looking for a furry companion, consider adopting a senior. Adult dogs and cats are often passed over for puppies and kittens, but many of these animals were put up for adoption through no fault of their own and are just as loving and fun. In fact, older dogs can be easier to train than puppies because they have a longer attention span, plus they’re more likely to be housebroken and know their manners. Senior dogs are also less likely to be destructive chewers. To check out the seniors up for adoption in our area, visit the Upper Valley Humane an appointment.

Did You Know?

On November 29, 1775, Sir James Jay invented invisible ink. During the American Revolution, invisible ink was an important method of communication for both American and British spies. The British used two made visible when exposed to heat, and the second was made visible when exposed to acid. George Washington wanted ink that was harder to expose. James Jay, a doctor and brother of the American congressman John Jay, created an invisible ink system

used to write the message, and the second chemical created a reaction that revealed the message. Washington encouraged his agents to write their messages in the blank spaces of common books to make them less suspicious.

“Be thankful for what you have; you will end up having more.”

– OPRAH WINFREY

MONTHLY TIDBITS | NOV.

Crazy for Pumpkin Spice?

Autumn ushers in pumpkin spice season, which for many of us continues through November and into the holidays. But a pumpkin spice latte can contain more than 400 calories and a whopping 50 grams of sugar. While the occasional latte is a delicious treat, indulging every day is an unhealthy habit. If you can’t get make your own pumpkin spice mix. Martha Stewart recommends combining 3 tablespoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon each of nutmeg and allspice, and a half teaspoon of ground cloves. Sprinkle in smoothies, and anything else that can use a spicy kick.

Enjoy an occasional pumpkin spice latte.

TEXT AND PHOTOS COURTESY OF ENFIELD SHAKER MUSEUM

CELEBRATE the HARVEST

For more than 30 years, En eld

Shaker Museum has been hosting an annual Harvest Festival. Join the celebration this year on September 21 and enjoy a fun- lled, family-oriented day featuring a smorgasbord of traditional hands-on activities and demonstrations. Try your hand at churning fresh creamy butter, cranking delicious cider ice cream, and pressing fresh apple cider from crisp local apples—then enjoy tasting the fruits of your e orts.

Horse-drawn hayrides. Photo by Richard Hylton.

Top:

Bottom, from left:

goats and

LEARNING ABOUT THE SHAKERS

e En eld Shakers had a ock of more than 2,000 Merino sheep. ey used their wool to produce clothing and household linens. Start your day by watching a sheep-herding demonstration on the hillside. Get a sense of the labor involved when you visit the Fiber Arts Tent and learn from experienced craftspeople how to spin yarn, weave fabric, braid rugs, and knit. You can even try spinning, weaving, or knitting with a “knitting Nancy.”

Have you ever made a broom? e

En eld Shakers made and sold more than 3,000 brooms a year. You can make and take home your own whisk broom using natural broom corn just like the Shakers did.

Life in a Shaker village in the 19th century was greatly a ected by the weather. During your time at the festival be sure to visit the WeatherWise exhibit, which chronicles the weather in En eld for 200 years and how it a ected the Shakers, then make your own Climate Bracelet using the colors of yarn that re ect your birth month.

Top, from left: Watch Liz Shaw and her sheepdog demonstrate sheep-herding techniques. Make your own Fuzzy Sheep to take home. Pet a live chicken while you learn about raising chickens at home.

Above, from left: Spend time in the Museum’s Herb Garden and learn to use herbs for culinary, aromatic, and everlasting purposes. Always wanted to pet a goat? Meet Mike Sforza’s

donkeys up close and personal.

Press your own cider using an antique press and then savor the sweetness of fresh cider.

Spend time in the Herb Garden and use all your senses to learn about the wonderful world of herbs and how the Shakers grew and used them. Don’t forget to take a horse-drawn hayride around the village with Richard Vincent and his team of work horses.

Live music, plenty of food, and activities await you at the Harvest Festival. See you there! •

e Harvest Festival is made possible by generous support from Adimab; Gallagher; Flynn & Co LLP; LindeMac Real Estate; and the Charles E. and Edna T. Brundage Charitable, Scienti c, and Wildlife Conservation Foundation.

Enfield Shaker Museum 447 NH Route 4A

shakermuseum.org

SOMETHING FUN FOR EVERYONE

Saturday, September 21 11am–4pm

Each member of the family will enjoy participating in a variety of activities:

Horse-Drawn Wagon Rides – Richard Vincent and his team of horses

Live Animal Petting Zoo – Mike Sforza of Green Acres Farm

Ice Cream Making and Butter Churning

Press Your Own Cider

Sheep Herding Demonstrations – Liz Shaw and her herd of sheep and sheep dog

Live Music from 12–2pm – Still Hill

Hands-On Craft Activities

Fly-Tying Demonstrations

Pennies-in-a-Haystack

Fiber Arts (spinning, weaving, rug braiding) Demonstrations

Garden, Restoration, and Museum Tours

n e d a co a ion ood ruc a o a Thai, and the Baited Hook Ice Cream Truck

ADMISSION: Adults $15, Ages 12–17 $8, Ages 6–11 $3, Ages 5 & under are free

Family (Up to two parents or grandparents and 3 related children ages 17 and under)

$27

Plenty of free parking.

Ramunto’s Brick Oven Pizza is housed in a historic mill building on the Sugar River in Claremont, New Hampshire. The owners

BY MIKE MORIN 6 PHOTOGRAPHY

WHERE NEW YORKERS FIND A TASTE OF HOME

Ramunto’s Brick Oven Pizza was originally opened by a New Yorker who stepped away and sold the business to Brad and Luke Willey’s parents, who owned the mill building where the restaurant is located and opened the restaurant in 2006. e brothers purchased it in 2021. Aside from the Water Street Claremont agship, 10 other locations dot the Connecticut River valley, northern Massachusetts, and Vermont.

BY KEVIN HARKINS

Brothers Brad and Luke Willey have worked in the restaurant business for over a decade. They serve authentic New York pizza from their mill building on the Sugar River and serve fresh specials each week, from smash burgers to pastas, salads, and appetizers.

Center: Ramunto’s opened in 2006 with a strong emphasis on family atmosphere.

In the restaurant world, nothing brings in new faces like good online reviews. When your restaurant prides itself in making authentic New York pizza, reviews from New Yorkers can mean the most:

“.

. . by far, the best buffalo pizza I’ve ever tasted.”

—Sharon

Z, Staten Island, NY.

“... my wife and I are from Brooklyn, New York, and moved to Vermont two years ago. Ramunto’s is by far the closest thing to New York City pizza, hands down!” —Adam A, Essex Junction, VT.

“The pizza recipe is 100 percent straight out of Long Island, New York.” —Co-owner Luke Willey.

“We aren’t here to put our own spin on something, on what we think is good, on what we think is better. We know that it is authentic New York City. Our job here today is to maintain that and keep it what it is here for the folks,” Luke says.

e brand is growing, and the Willeys are open to expanding even further, says Brad. “We’re always looking to grow bigger. A tight labor shortage post-COVID put a halt to that, but we’re still always looking to grow and expand.”

Ramunto’s occupies a scenic perch above the Sugar River at the corner of Washington and Water Streets. Over a century ago, mill workers in the original space could never have imagined the onetime bleaching building for the woolen mill district fabric producers would someday be turning out brick oven pizzas, calzones, and now smashburgers. Brad and Luke’s father bought the vacant space, once a furniture store, and rehabbed it for the original owner to launch Ramunto’s. e turn-ofthe century vibe and ever-present smell of wood from the brick oven is the perfect marriage for a brick oven eatery.

“And if you look around, you’ll notice that both the posts and the beams in the upstairs main dining room are charred,” Brad says. “And those are the original

Authentic to New York, the slice counter is a mainstay of the restaurant, offering a rotation of pizza combinations throughout the day.

Much of the staff has been with Ramunto’s for more as Ramunto’s is known for

From top left:

beams that survived through the re and are today still part of the architecture of the building. Up in the back corner, you can see blackened bricks. When we refurbished the building, one of the contractors wanted to sandblast the brick and clean it, and we said, ‘No, that patina is part of the history of this building and it’s part of the look.’ And so the charred beams and the blackened bricks are just part of the allure and the atmosphere of what this building is inside.”

IT’S ALL ABOUT COMMUNITY

Aside from the authenticity of the food and the building, a third aspect of Ramunto’s success may not be immediately noticed but it is appreciated by the two owners, according to Brad. “We have quite a number of sta who’ve been here for longer than 10 years. Some that are in the 11th, some that are in their 12th year. We’re really, really thankful that people want to work here for as long as they do.” e employees have built community capital and have longstanding relationships with customers. Minimal kitchen turnover means fewer meals being returned because the cooks know the house standards and are highly skilled. Ramunto’s puts community involvement high on their list of priorities, which includes fundraising donations. “Our faith plays a massive role in it,” Brad says. “We’re

not simply here just to serve food, but we’re also here to be a support, whether it’s giving scholarships out or doing a fundraiser for the family that might’ve been in a car accident. We have a lot to o er in that regard of giving back to the community, and we’re happy to be able to.”

e brothers are also aware of their customers’ budget challenges, so they’ve answered that bell by creating their Piccolo Menu. “What we can do without changing expectations is to create a small side menu that has smaller portions of the same things that we already sell. So we’re not reducing quality and we’re not changing any kind of recipes or ingredients. Everything’s exactly the same except it’s a smaller portion,” Brad adds.

With a robust and diverse menu, what is Luke’s favorite dish? “Chicken and broccoli alfredo, sauce made from scratch,” he answers. Brad likes an old-world pizza with Parmesan cheese, garlic oil on the bottom, and a layer of tomatoes topped with mozzarella cheese and fresh basil.

“It’s really hard to beat that,” he smiles. It’s where genuine New York pizza fans meet Claremont smiles. •

Ramunto’s Brick Oven Pizza 71 Broad and Water Street Claremont, NH (603) 542-9100 ramuntos.com

stone decks give Ramunto’s the crispy-thin crusts that New York pizza is known for.

ANNEMARIE SCHMIDT, LE

EUROPEAN FACE AND BODY STUDIO & SCHMIDT PHYSICAL THERAPY

CHRIS SCHMIDT, PT. FAAOMPT, CAFS

FACE, SKIN & BODY CARE

Ionfusion, Ultra Sonic & Anti-Aging Facials

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Waxing Services

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Make-up Applications

MASSAGE THERAPY

Customized Deep Tissue

Swedish Sports Therapeutic Hot Stone

Scalp Foot & Leg

We take COVID-19 and your protection seriously.

We have made several o ce improvements and implemented sensible safety precautions. We need your cooperation to be successful. Please adhere to our new safety guidelines as stated on our website Chris & Annemarie Schmidt

People, even more than things, have to be restored, renewed, revived, reclaimed and redeemed.

PHYSICAL THERAPY

Neuromusculoskeletal & Sports-specific Assessments

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Specific Joint Mobilizations & Manipulations

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Post-surgical & Tai Chi for Rehabilitation

70 South Main Street | Hanover, NH | 603-277-9075 | europeanfaceandbodystudio.com

Second

– Audrey Hepburn

Bark N Bath Pet Spa

Dog Grooming & Self-Serve Wash Boutique

374 Main Street

New London, NH (603) 526-2150

Mon–Fri 9am–4pm

barknbathpetspa@gmail.com

Follow us on Facebook & Instagram

Color Café

75 Newport Road

New London, NH (603) 526-2727

K’s Candy

374 Main Street New London, NH (603) 526-2024

Tue–Sat 10am–4pm Sun 10am–3pm Closed Mon

Hubert’s Family Out tters

219 County Road  New London, NH (603) 526-4032

www.Huberts.com

Mon–Fri 9:30am–6pm Sat 9am–6pm Sun 10am–4pm

Peter Anderson Studio

428 Main Street

New London, NH

(603) 229-2629

www.peterandersonstudio.com

Mon–Fri 11am–4pm

Or by appointment

Peternh916@gmail.com

Instagram: @peter_anderson_studio

e Re nery Restaurant & Market

4 Mill Road Andover, NH (603) 977-0194

www.re nerynh.com

Wed–Sat 12–9pm

Baked goods, bagels, smoothies, and more!

374 Main Street

New London, NH (603) 526-6010

Sunapee Shade and Blind

75 Newport Road Suite 101

New London, NH (603) 526-2397

Cell (603) 748-5782

www.SunapeeShade.com

New London, NH (603) 526-5850

www.MorganHillBookstore.com

Mon–Fri 9am–5:30pm Sat 9am–5pm, Sun 11am–3pm

Walk In Beauty Spa & Wellness

Top Notch Facials & Massage erapy

219 County Road (next to Hubert’s Clothing Store)

New London, NH (603) 557-1001

www.walkinbeautyspaandwellness.com

Easily book online 24/7

Hugo Anderson MFA

Artist/Curator

23 Jenny Lane

New London, NH (310) 266-9904

www.hugoanderson.com

Images available on website

Represented by Candita Clayton Gallery

Switchback Consignment

428 Main Street

New London, NH (703) 994-6727

Foster’s Fine Jewelry

428 Main Street

New London, NH (603) 252-0543

Text Angela u & Fri 10am–4pm, Sat 10am–2pm Or by appointment

Ear Piercing, Jewelry Repairs, Redesign New and Estate Jewelry

All Eyes on You

9 Newport Road

New London, NH (603) 748-3011

www.alleyesonyounh.com Follow us on instagram alleyesonyounh

New England Beauty & Wellness

New London–Lebanon, NH (603) 877-0070

www.newenglandbeautyandwellness.com

By appointment only

e Renaissance Shoppe

A resale shop located at and to bene t Lake Sunapee Region VNA & Hospice

107 Newport Road

New London, NH (603) 526-6711

www.LakeSunapeeVNA.org

Tue–Sat 10am–4pm

Floorcra

231 NH Route 11

Wilmot, NH (603) 526-2600

www.Floorcra NH.com

Mon–Fri 8am–5pm Sat 8am–1pm

Carol Shepherd

120 Route 10 South Grantham, NH (603) 863-3278

www.sheprealty.com

Expectations Salon & Spa

American Board Certi ed Hair Colorist

Burpee Hill Road, New London 87 Main Street West Lebanon, NH (603) 298-7900 www.expectationssalonspa.com

Optometrist On Premises

255 Newport Road Unit E New London, NH (603) 526-6990

Tue, u, Fri 9am–5pm Sat 9am–12pm Closed Mon & Wed

Flash Photo NH (603) 526-2400 ashphotonh.com digital@ ashphotonh.com

Design, Printing, Packing & Shipping & More!

Tatewell Gallery

New London Shopping Center 257 Newport Road New London, NH (603) 526-2910 www.tatewellgallery.com

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

Evelyn J’s Fish Market

1004 Lake Avenue Sunapee, NH (603) 865-5393 Mon 1–6pm Tue–Sat 10am–6pm

Millstone at 74 Main

74 Newport Road

New London, NH (603) 526-4201

www.74MainRestaurant.com

Mon–Sat 11:30am–9pm Sun 11am–9pm, Brunch 11am–2pm

e Elms Restaurant and Bar at e New London Inn

353 Main Street New London, NH (603) 526-2791 www. eElmsRestaurant.com

Tue–Sun, Bar 4–10pm, Dining 5–9pm

e Hair Station

Full Service Salon the Gallery at 276 Newport Road New London, NH (603) 526-8056

Visit us on Facebook @theHairStation Mon–Fri 8am–7pm, Sat 9am–4pm

Dr. Dorothy Hitchmoth

Dr. Jessica Eid

Comprehensive Medical Eye Care

255 Newport Road New London, NH (603) 583-4211

www.drdorothy.org Hours by appointment.

BY ANNE RICHTER ARNOLD 6 PHOTOGRAPHY BY KEVIN HARKINS

Performing on Stage

and in Life

Dance Arts Academy helps students be their best

Top row, from left: Kids Jazz/Hip Hop dancers. Company Cleopatra dancers. Jazz IV in action. One of the youngest DAAPC dancers. Bottom row, from left: Senior dancers. Ballet I dancers. One of the graduating seniors, Ani.

Located in a converted barn in Sunapee, New Hampshire, the Dance Arts Academy (DAA) is a passion project for Ashlee Rowley, whose background is in recreational and competitive dance training. Started in 2016 with just three teachers and two studio spaces, the DAA is not only an opportunity for Ashlee to share her love of dance but also teach onstage con dence and presence skills that can help the students in all aspects of their lives. “For many of the kids and families, the Dance Arts Academy is not only a place to learn routines and build self-con dence,” says Ashlee, “it’s a second home. Having a welcoming and nurturing space is the goal.”

She continues, “What we provide is di erent than other dance schools. Training can be focused on excelling at dance, but that isn’t the ultimate goal. ere are so many lessons they are learning that they take with them in whatever path they choose to do with their futures.

“Kids can be vulnerable when it comes to academic or social situations, such as applying for schools or having a good relationship with others. We create a place where they can be supported and be themselves. ey feel that they can talk to each other and talk to us to provide an extra sounding

STAFF

Miss Ashlee Rowley – Owner & Artistic Director

Miss Kim – Studio Manager & Senior Instructor & Choreographer

Miss Brianna – Senior Associate Instructor & Choreographer

Miss Bry – Associate Instructor & Choreographer

Miss Marisa – Associate Instructor & Choreographer

Miss Sydney – Summer Program Director & Choreographer

Little Miss KK – Our studio mascot (Ashlee’s long-haired Dachshund)

Bottom

The DAA staff. From left: Sydney, Marisa, Kim, Ashlee, KK, Bry, and Brianna.

Top row, from left: Preshow team speech and energy share. DAAPC 2024 opening number. Miss Brianna with Emmy and Katie. Miss Marisa on headset. Miss Sydney helping with hair backstage.

row, from left: Miss Ashlee and Teaching Assistant Natalie. One of the littles critiquing a silly kick line. Miss Bry with Halcy.

“For many of the kids and families, the Dance Arts Academy is not only a place to learn routines and build selfcon dence,” says Ashlee, “it’s a second home. Having a welcoming and nurturing space is the goal.”

board. I’m honored to be able to be part of this, especially when they say ‘Miss Ash, this is where I really want to be, so can you have regular school here not just dance?’”

MAKING MAGIC

Over the years the DAA has grown to six instructors, each with di erent roles and areas of focus. “ e kids see how we work together as a team,” says Ashlee, “and in the various projects and performances throughout the year, they share that sense of teamwork in their own experiences.”

Most classes follow the school year

calendar beginning in September and running through June, with two performances each season. About 75 students participate in the Winter Extravaganza in December, where a traditional holiday story is interpreted in dance. e end-of-the-year recital in June involves all 125 of the DAA’s students.

In previous Decembers, DAA has brought variations of classic holiday shows to the stage, like Rudolph, e Winter Express, Night of the Nutcracker, and so many more. e 2024 Winter Extravaganza will be an interpretation of e Grinch. Dance steps are learned but

the students also take part in creating the props and stage for the show.

Around anksgiving, the DAA holds a Pizza, Props, and Paint night where students come to the studio for an evening (sometimes in their pajamas) to eat pizza, paint, and put together the props for their performance. “ e event engages students of all ages, even as young as three or four. Getting the behind-the-scenes view of what goes into creating a performance allows them to switch hats and see something a little di erent than being on stage. ere’s also a pride in knowing they had a hand in making the magic happen.”

FOCUSING ON FUN

e DAA has a competitive team, the Performance Company. e group attends around ve competitions a season. e group, which had 26 participants last year and now has 31, is growing as more dancers want to share their love of performing.

“Winning a trophy is not the goal of this group,” says Ashlee. “Trophies are just an item; it is about what they are learning about working hard, accountability, responsibility, being part of a team, and presenting your best to the audience.

e rst performance of the season is Move for the Movement, a bene t for the American Cancer Society. It has nothing to do with trophies or placements, just a way to show the audience what you can do as a team. All proceeds go to ACS.

“I feel getting caught up in winning takes away from the natural enjoyment of it for the kids. I am happy when they accept the award graciously but then ask if they can get frozen yogurt! Success for me is knowing at the end of the day they had fun.”

Top row, from left: Two mini DAAPC dancers get excited for the show. One of the Kids Combo classes on stage.

Bottom row, from left: Tap II class on stage. on-stage pose.

NEWPORT GOLF CLUB

The GEM of the Sugar River Valley

Enjoy this Championship 18 hole course designed and built by Phil Wogan.

Come play golf in the beauty and privacy of New Hampshire’s wooded forests, along the banks of the pristine Sugar River and among New Hampshire’s native wildflowers and fields of waving fescue.

Dining • Rental Clubs • Lessons & Clinics

Warm Hospitality: Exceptional service is our top priority. Perfect for your special events.

newportgolfclub.nh@gmail.com 603.863.7787

www.NewportGolfClub-NH.com

MORE OPPORTUNITIES FOR GROWTH

e DAA also has summer programming. SUNsational Camp is an all-day experience for kids ages seven to twelve and Dance Discovery Days for ages three to six are half-day camps. While the adult instructors run the programs, Counselors in Training are high school–aged students interested in working with kids, often in education, as their careers. In the DAA summer programs they see rsthand what they would need to do in a classroom and get real life experience before they begin their undergraduate studies. DAA also has Night Moves Workshops for dancers ages ten and up focusing on speci c styles of dance like the Back to the Barre program in August.

Camp classes are small so that every student gets one-on-one attention. ey participate in a performance at the end of the week of their camp. While they all are on stage, they also take part in choosing the music, creating the set, setting the stage, and making accessories, working as a team to put on a production.

DAA’s growth over the last eight years has come from word of mouth. Students come from as far away as Lebanon and Concord for the classes. Past students who have gone o to college and beyond return to take classes or teach.

Ashlee says, “ at means we are doing something right. It has been a very fun and natural eight years of having a small business. is is my home; I live here and love the Lake Sunapee community. Our students have roots here, they can come back after they move because this is their home, too. I am so proud to be part of not just the moments where they shine on stage and share their con dence with the audience but how they take their experience at DAA and use it to grow as individuals.” •

Dance Arts Academy 962 Route 11 Sunapee, NH (603) 763-0589 www.danceartsacademynh.com

STORY AND PHOTOGRAPHY BY LISA BALLARD

Vermont Cheese Trail

Cheddar, but so much more!

Wherever one drives nowadays, there seems to be a designated wine trail, beer trail, historic trail, or scenic byway. Ten named scenic routes have been strung together in Vermont alone. According to the state of New Hampshire, more than 1,000 miles of its roadways are designated fall foliage or cultural drives. Every state in the nation has them. I hardly notice the ubiquitous roadside icons anymore. en I heard about the Vermont Cheese Trail. I love cheese for cooking, snacks, and as a sandwich mainstay. It’s a staple of my culinary life, so I thought it would be fun to visit a few cheesemakers and sample some cheese.

MOUNT MANSFIELD CREAMERY

However, as I quickly learned, the Vermont Cheese Trail is not a tasting tour, though some of the dairies o er samples, and there are no roadside signs. It is the brainchild of the Vermont Cheese Council, a group of around 40 mostly artisan cheesemakers spread around the Green Mountain State. ere’s no designated driving route per se. Instead, the Cheese Council has an interactive map on its website that allows a cheese-lover to design their own outing.

Most of the cheesemakers are small dairy farms that started making cheese partly because they were interested in it and partly for income given low milk prices. Surprisingly, it’s hard to nd a chunk of cheddar. e cheeses along the trail are as varied as the farmers that make them, from cow’s milk, but also goat’s milk or sheep’s milk.

Each cheesemaker’s ability to welcome visitors varies as well. Some are open most of the time. Some have designated times. Some are by appointment only, and still others don’t allow visitors, though they might have a farmstand. One might allow you to pet its cows or goats. Another might give you a taste of its cheese or sell you some, but maybe not.

“Like a baker when baking, a cheesemaker can’t talk when making cheese,” explains Marty Mundy, executive director of the Vermont Cheese Council. “Over 80 percent of Vermont is farmland, mainly dairy cows, sheep, and crops to feed them. Cheese is the largest agricultural product in Vermont. e best way to experience the Cheese Trail is to pick a region in the state, then plan a day trip.”

SHELBURNE FARMS

Shelburne Farms in Shelburne seemed like a good place to start my cheese tour. Located beside Lake Champlain on the historic 1,400-acre Lila Vanderbilt estate, this nonpro t working farm is one of the larger producers of cheese in Vermont, and they make only cheddar.

“In Vermont, Cabot is the largest producer, supporting 1,600 farms,” says Tom Perry, Shelburne Farms’ cheesemonger (sales manager). “We’re independent and big by Vermont standards. We produce 170,000 pounds of cheese per year, but that’s what Cabot makes in one day.”

I followed Tom into the massive barn complex, excited to learn how Shelburne Farms made cheese,

SHELBURNE FARMS

“Every 10 pounds of [Brown Swiss] milk produces one pound of cheese.”

starting with the cows. I expected the milk to come from Holsteins, the iconic black and white cow that I’ve always associated with dairy farms in New England. Instead, Tom introduced me to Jeanne, a Brown Swiss cow, who stood passively in her pen as visitors gathered to learn more about her and dairy cows in general.

“Holsteins produce a large volume of milk, but we call it white water,” said Tom. “Brown Swiss were initially bred for cheesemaking in Europe. eir milk has good components like butter fat and protein. Every 10 pounds of [Brown Swiss] milk produces one pound of cheese.”

We then walked to the cheesemaking section of the barn, where one can watch the process through large windows. We watched two cheesemakers rake the cheese, well, the curd, which had a yogurt-like consistency and lled a large, shallow vat. To my right, a small blackboard outlined the cheesemaking schedule for the day. Next to it, a permanent exhibit explained each step of the eight-hour, intensely handson process. is was step four.

From there, we stopped at the calf barn, then the milking parlor, and nally the cow barn, which was empty. “Our cows are outside 24/7, unless there’s a weather event,” said Tom. “We grow our own hay and bring in only a little supplemental grain.”

Shelburne Farms was a perfect introduction to my Vermont cheese tour. It was a family-friendly farm set up for educating people about dairy farming, cheesemaking, and sustainability. However, as I would soon learn, it was only one of many ways that farmers make cheese, and each of those nuances are what gives each type of cheese its unique taste and texture.

All photos from Shelburne Farms. Clockwise from top: The massive barn at Shelburne Farms. A cheesemaker checks the cheddar. Visitors attend a short presentation on dairy cows. A variety of cheeses for sale in the Visitor’s Center. Kids, both human and goats, meet each other on the path to the barn. Cheesemakers raking the curd, part of the cheesemaking process.

A calf relaxes in its stall at Shelburne Farms. A sheep in the barn, also at Shelburne Farms.

MOUNT MANSFIELD CREAMERY

From Shelburne, I drove up Route 100 to the Mount Mans eld Creamery in Morrisville, where I met Stan Biasini and his daughter Adele. I had called ahead to set up this visit. Stan, who has made cheese for 15 years, welcomes visitors but needs to know in advance. Unlike Shelburne Farms, which has a number of employees and accommodates 200,000 visitors per year, Stan runs his 100-acre farm with his wife. I was one of four people touring his farm that day.

Mount Mans eld Creamery was a traditional family farm and appropriately named. Stan was a longtime ski and snowboard instructor at the nearby Stowe Ski Resort on Mount Mans eld, and one of his hay elds a orded an epic view of Stowe’s trails and Mount Mans eld’s iconic pro le.

Stan’s dairy herd was a mix of Holsteins and Brown Swiss totaling 70 cows. After tromping through the woods, we found a few of them in a pasture by a large, fenced-in garden. Stan introduced us to Twitter, a Brown Swiss, who was standing in the shade as another dozen cows munched loudly on the tall grass. Twitter was happy to let us pet her.

“Twitter is the friendliest cow on the farm,” said Stan. “She’s the mother of our other Brown Swiss. We are careful about breeding, but it’s not just the cows that determine the quality of milk and cheese. It’s the terroir, the land. It’s lush here, so the cows are relaxed. Happy cows make happy milk.”

For Mount Mans eld Creamery, that’s about 120 gallons of milk every morning that might become Havarti, Romano, or Parmesan cheese, to name a few of Stan’s small-batch cheeses. Trained as a chef, Stan likes to experiment with making di erent cheeses. He also makes a French alpine cheese called Halfpipe that’s good for fondue. And this fall, for Oktoberfest at the nearby von Trapp Bierhall, he’s working on a new cheese that has beer in it, called Cheddy Topper.

After meeting the cows, Stan took us to “the caves” in town, where he ages his cheese. e caves are two concrete bunkers, 12 feet underground, that are kept at 92 percent humidity. e shelves were loaded with wheels of cheese.

“What’s your favorite?” I asked. “Patrolman’s Blue, at least today,” replied Stan. “It’s very creamy. It was awarded third place by the American Cheese Society. I never liked blue cheese, personally. It took me ve years to get it right, so it’s not crumbly or dry.”

MOUNT MANSFIELD CREAMERY

HISTORY OF CHEESEMAKING IN VERMONT

Cheesemaking in Vermont started with the arri a of the r t i i rant from England in 1750s. “English chee e a in r t o ed u the onnecticut i er a ey and the a e ha ain a ey then went inward to the hi h country ay au ind tedt rofe or e eritu at the ni er ity of er ont and a t re ident of the erican airy cience ociation. he uritan were wheat far er ut that de eted the oi . hey needed o ethin they cou d row and e . hen a e e fai ra row o they fe ac on hee oat cow and other ru inant and hifted to chee e a in . hey had to de i n a chee e that wou d ho d u to heat and hi in . a re u t y the er ont cheddar a c o e re ati e of n i h he hire chee e eca e a a or co ercia a ricu tura roduct in er ont.

owe er the n i h weren t the on y chee e a er fro the o d country. t the a e ti e other i i rant rou ht their chee e to erica. fter or d ar the enera o u ation eca e e o ed to thi di er ity of chee e . n addition erican e an to e erience the uro ean food cu ture when they tra e ed there creatin de and for different ty e of chee e here. oday er ont arti an cheesemakers are at the forefront of this ongoing trend.

All photos from Mount

Clockwise from top left:

BOSTON POST DAIRY

I thought it might round out my cheese trail experience to include a goat-cheesemaker. e Sage Farm Goat Dairy in Waterbury was nearby, but the owner allows visitors only on Sunday mornings, and it was Monday afternoon. Instead, I continued north to the Boston Post Dairy in Enosburg Falls, another producer of goat cheese. Its Eleven Brothers cheese was named the 2019 second-place winner in its category by the American Cheese Society, which piqued my curiosity. Arriving at Boston Post Dairy, there was no tour. Instead, I found a sizeable retail shop in part of a barn by the side of the road. I pulled in and immediately several goats strained to get my attention from their pen. A small goat pellet dispensary was on the side of a shed next to them. e goats had obviously been fed many times before, but I was more interested in cheese.

I went into the farm stand, which was lled with coolers of cheese and other Vermont-made foods and crafts. Judging by the o erings in the cooler, the dairy made other types of cheeses besides Eleven Brothers, but since I knew that one, I bought a small wedge, excited to try it.

And so ended my day on the Vermont Cheese Trail, but it was only the beginning of my appreciation of Vermont artisan cheeses. e farmers that produce these delectable dairy treats work extremely hard, but as I learned, it’s also their passion and lifestyle. Everyone I met, regardless of the size and style of their operation, was connected to the land they farmed and their cows, but most of all, they loved to make cheese. •

BOSTON POST DAIRY

For More Information Vermont Cheese Trail: vtcheese.com/trai

All photos from Boston Post Dairy. Clockwise from top: Farm equipment, both old and new. The farm store in the barn. A selection of goat cheeses for sale. The friendly goats!

WHY DO ARTISAN CHEESEMAKERS CHARGE UPWARDS OF $30 PER POUND? Because their cheeses are handmade and distributed on a small scale, often only to local specialty stores. Most importantly, like any delicacy, it’s a wonderful, satisfying experience to taste them!

info@theinnsteadgetaway.com

CARPET MILL FLOORING USA

FOR FLOORS YOU’LL LOVE

LIKE A PIECE OF JEWELRY, BEAUTIFUL FLOORING COMPLETES A ROOM WITH STYLE. “A rug is a very e ective way to add color and warmth,” says Jean-Luc Maynard, owner of Carpet Mill Flooring USA in Lebanon, New Hampshire. “Rugs have always been popular. Now that most consumers are using more solid surface oors, the demand for rugs has grown, and we’ve committed a lot of oor space to display area rugs.”

e award-winning Upper Valley superstore, located at 213 Mechanic Street, o ers the area’s largest ooring selection in the trendiest styles and colors. In addition to thousands of handmade rugs, carpets, and stair runners, the store carries hardwood, waterproof plank ooring, ceramic and porcelain tile, and custom tiled showers from leading manufacturers. Carpet Mill also o ers installation services.

Karastan carpet.

Jean-Luc Maynard, owner of Carpet Mill Flooring USA.

Decorative tile.

The Business Spotlight highlights businesses that have been in our community for many years.

Left: Browse the showroom for carpet samples and area rugs. Sponsored by

Stanton area rugs. A selection of tiles. Area rugs. Kane carpets.

Rugs 101 from Jean-Luc

The days of the large medallion rugs are slowly drifting away. A must-have rug for homeowners is a rug under a dining room table and/or coffee table. Rug pads play an important role with area rugs. They offer some additional cushion to a rug but mainly protect your flooring from premature wear. There’s also the safety aspect with nonskid pads, which keep the rug in place so no one slips. I really think that all rugs should have some form of padding underneath them.

Rugs should be cleaned just like carpet, professionally cleaned every 12 to 18 months. If it’s a dining room rug and only gets used for the holidays, you could get away with 24 to 36 months.

The pile of a rug refers to the fiber that is the surface of the rug. Depending on the weave of the rug, this can vary from rug to rug. Some rugs are looped and tend to be firm. More rugs are a “pile” and tend to be softer than the loop rugs. Of course, there are many fibers used in rugs. Softness and wear are directly affected by this.

OPTIONS GALORE

“In 1989, the original owners came up with the concept of stocking large amounts of ooring at a discounted price. Our philosophy hasn’t changed,” says Jean-Luc, who also expanded the showroom to display more products than ever and added a designer section. “We increased our rug inventory in both handmade and machine-made rugs, diversi ed our hardwood selections to include many premium wood oors options, and we’ve committed a large area to the ever-growing vinyl plank options.” Customization, from tiled bathrooms to area rugs, is also provided. Jean-Luc appreciates all that he gleaned from the original owners. “I learned early on that ooring is one of the most satisfying items to buy and sell.”

QUALITY, SELECTION, VALUE, AND SERVICE

Jean-Luc has a long history with the store. “I started working at Carpet Mill in 1999 as the guy with no speci c role. I helped out in sales, installation, and the warehouse, so I learned

Top, from left: Marc-Andre, Jean-Luc’s brother and estimator; Jean-Luc; Brian, sales; Angela, sales; Brandon, warehouse; Ryan, store manager. Below: The store on Mechanic Street in Lebanon.

every aspect of the business. I became the store manager in 2006,” he says. Becoming owner in 2022, Jean-Luc remains handson and focused on quality, selection, value, and service. “To this day, I enjoy the rush of being on the sales oor, and I like meeting customers. It’s very satisfying knowing that you sold quality ooring to a customer who took time to listen and understand the options that are available so they can make the right decision for their ooring needs.”

e store’s experienced project specialists lead customers through the selection and buying process. “Once you start with a salesperson, they become your direct contact through the process. I want customers to come away with trust and knowledge.” Jean-Luc shares additional information.

What’s the most unique ooring in your showroom?

Mainly our premium hardwood ooring. ere are many options to choose from, and manufacturers have gotten very creative in making them have unique looks and styles. e most unique rug we have would have to be a handmade rug of a tiger.

What type of ooring is most in demand?

Waterproof vinyl plank is by far the most requested oor. Carpet has dominated for years and still does well. Another growing trend is European white oak oors.

SPOTLIGHT

Most expensive ooring? Least expensive? Premium designer wool carpets command the highest price point followed closely by premium hardwood ooring. e least expensive oor would be glue-down vinyl plank. e most expensive rug we have is $17,000 (not a common price point) and we have rugs as low as $29. e bulk of the rugs we sell are machine made and range from $200 to $1,500.

What are the trending pattern(s) and colors in ooring?

We sell a lot of natural wood tones in either hardwood or vinyl plank. e most common patterns we sell are in the designer wool carpets all in natural tones.

How many di erent types of ooring do you have in your home?

I have hardwood and ceramic tile. Both oors are over 30 years old and still in good condition. I have four to ve rugs throughout our home. I wouldn’t have hardwood oors without rugs.

What’s a must-have rug for homeowners? Honestly, without a budget in mind I would say a beautiful handmade rug. ese rugs have a lot of natural beauty within them and are simply stunning on the oor.

How often should you clean oors and what are the best product(s) to use?

I would recommend having carpets professionally cleaned every 12 to 18 months and vacuumed weekly. I would also recommend cleaning the rest of your oors on a weekly basis. All of this really depends on the number of household members and pets. •

Carpet Mill Flooring USA 213 Mechanic Street Lebanon, NH (603) 460-4294 www.carpetmillusa.com

by susan nye

Nursing and Health Sciences at Colby-Sawyer College

MAKING A DIFFERENCE NOW AND INTO THE FUTURE

The Janet Udall Schaefer ‘52 Center for Health Sciences is Colby-Sawyer’s new, state-of-the-art home for its School of Nursing & Health Sciences. The 20,500-square-foot facility will allow the college to launch new undergraduate, graduate, associate, and doctoral degree programs in areas of critical need.

If you’ve spent any time on the Colby-Sawyer College campus over the past few years, you couldn’t help but notice a very big dig followed by an even bigger building. is magni cent new structure, the Janet Udall Schaefer ’52 Center for Health Sciences, is due for completion this fall—and not a minute too soon. Across the country, there is a severe shortage of health care professionals. In our region, the a liates within the Dartmouth Health (DH) network struggle to nd well-trained professionals.

While Colby-Sawyer’s nursing program has had a decades-long academic relationship with DH, their collaboration took on new meaning in January 2020. e breadth and depth of the partnership grew with DH’s $3.25 million investment in Colby-Sawyer’s health sciences programs. In return, the college committed to increasing both its health-related enrollment and elds of study.

Vice President for College Advancement Dan Parish shares that “ColbySawyer’s leadership and board of trustees quickly realized that the college would need to bolster its facilities to deliver on its partnership with DH.” Dan continues, “From the start, the board was uni ed in its commitment to invest in the college’s future. It has taken enormous focus to bring it all together.”

Dan Parish

Campus view.

MAKING IT HAPPEN

By the summer of 2020, the board was quietly planning and fundraising. ese activities became public in the early spring of 2022. Senator Jeanne Shaheen joined the college in announcing a $1.5 million federal grant for new construction dedicated to health sciences programs. By May, the college had raised close to $9 million of the estimated $12 to $13 million needed. Supply-chain issues due to the COVID pandemic led to a reassessment and the budget was increased to $19 million. Dan is proud that, even with the increase, by late 2023, the college had secured all necessary funding. He says, “ e project is one hundred percent donor and grant funded. No funds were taken from operations. No debt was incurred.” Along with the federal grant, countless alumni, friends of the college, and every trustee participated in funding the Schaefer Center.

Standing in the center of campus, the Schaefer Center provides striking views of the surrounding area.

Construction began in spring 2023 and is nearing completion. When the center opens, it will feature a nurses’ station that simulates the hospital/clinical environment of today, as well as multiple debrief rooms, open gathering spaces, private study areas, conference rooms, and a cafe.

EXCITING CHANGES

e old science building came down in the late summer and fall of 2022 and new construction began the following May. Regular visitors to the Dan and Kathleen Hogan Sports Center have had ringside seats to the ongoing changes and progress. With more than 20,000 square feet, the Schaefer Center promises to transform the capacity and capabilities of nursing and health science programs at Colby-Sawyer.

is new facility will not only allow the college to grow enrollment in their nursing and other health science programs but it will also signi cantly impact the quality of education and build community. e facility includes state-ofthe-art classrooms, labs, simulation skills centers, study areas, conference rooms, and o ces. And when students need a break, there is a common room and café. While the nursing program has grown to approximately 200 undergraduate students, the Schaefer Center will be a game-changer. e new building can comfortably handle more than 700 students and 26 faculty and sta . Peter White, dean of the School of Nursing and Health Sciences, is enthusiastic about the new capabilities the Schaefer Center brings to campus. He says, “Along with classrooms and labs, the Schaefer Center has state-of-the-art simulation capabilities.” By simulating live situations, students gain valuable hands-on experience. Nursing students are able to practice caregiving on modern equipment in close-to-real working conditions. “Our students can ask questions, make mistakes, learn, and improve in a safe learning environment,” Peter says. “ ey will be better prepared for and more con dent during their clinical rotations.”

NEW OFFERINGS

anks to the DH investment, in addition to increasing enrollment in its regular undergraduate nursing program, ColbySawyer has expanded its o erings to nontraditional students. For individuals

with a bachelor’s degree and looking to make a career change, there is the Accelerated Bachelor of Science in Nursing. Registered nurses with associate degrees can advance their education and credentials to a Bachelor of Science with the RN to BS program.

e school also o ers a Master of Science in Nursing for individuals seeking advanced roles in health care or academia. e program o ers three di erent tracks for registered nurses to further their careers: Clinical Nurse Leader, Nursing Education, and Nursing Management and Executive Leadership. e college’s newest o ering is a Doctor of Nursing Practice for nurses who already have a master’s degree. It provides essential skills and the highest level of nursing expertise for clinical work or a leadership role.

Left: Slated to open in fall 2024, the Schaefer Center for Health Sciences will feature a modern four-room simulation center with learning environments to accommodate medical/surgical, pediatrics, intensive care, and labor and delivery education. Its high ceilings, large windows, and natural lighting will provide an engaging environment for learning in three medical exam with cutting-edge technology for analysis, imagery, and exploration.

Along with nursing studies, the college’s health sciences o ering include bachelor’s degrees in athletic training, exercise science, and health science. Working students can pursue online studies culminating in an Associate of Health Science as well as an AS to BS in Health Studies. Respiratory therapists can advance their education and credentials with an RT to BS in Respiratory erapy. In further support of the DH network and its wide-ranging sta ng needs, Colby-Sawyer o ers undergraduate and graduate degrees in business, health care administration, and social work as well as Bachelor of Science degrees in addiction studies and counseling and substance abuse.

Colby-Sawyer’s nursing and health science programs already have a stellar reputation and the school’s graduates consistently rank among the top in their eld. e creation of this state-of-theart clinical and academic center can only further enhance the program and the school’s reputation. Both Dan and Peter are con dent that the new facilities, new o erings, and close ties to DH will be a strong draw for potential applicants. e future is bright not just for ColbySawyer and its students. e surrounding communities can look forward to an ongoing, well-trained pool of nurses and health services professionals. ColbySawyer College is making a di erence now and into the future. •

Colby-Sawyer College 541 Main Street

New London, NH (603) 526-3000

www.colby-sawyer.edu

79 Gates Street

White River Junction, VT (802) 299-8643 www.jannasgate.com

Lampscapes and Janna’s Gate, Studio, Gallery, Store

Olivia Janna Genereaux, MFA

• Upcycle

• Repurpose

• Buy new

Hand-painted shades and designer lamps.

BRING HOME ART AND LIGHT

Tue–Sat 11am–4pm or by appointment

Putnam’s vine/yard

SHOP DRINK LEARN. Located in a historic Vermont railyard, the Putnam’s vine/ yard secret garden is the perfect place to catch up with friends or nd a uiet spot to relax with a great book and glass of wine. We are family friendly with an assortment of wooden toys, and we serve nonalcoholic beverages including pourover coffee and imported artisanal teas. Check out the Event Calendar on our website for upcoming Wine School & Vine School Classes, as well as Pop-Ups from local food purveyors and artists. Stop by every Saturday between 10am and 2pm for our Satur-YAY Mimosa Flights!

188 South Main Street, Unit 110 White River Junction, VT (802) 899-0405 www.putnamsvineyard.com

Tue–Sat 8am–10pm, Sun 8am–9pm

Big Fatty’s BBQ

Fri–Sat 11am–4pm or by appointment

Centrally located in White River Junction, Vermont, Big Fatty’s BBQ is the Upper Valley’s premiere barbecue and craft beer destination. Featuring freshly cooked meats and homemade sides, Big Fatty’s continues to delight locals and visitors alike. With live music every Thursday, Friday, and Saturday nights, themed events, and tap takeovers, there’s no shortage of entertainment! Join us for the Upper Valley’s best and only AMAZING salad bar with fresh daily salads, soups, proteins, fresh breads, and desserts! Eat in and take out. Open for lunch and dinner.

186 South Main Street White River Junction, VT (802) 295-5513

www.bigfattybbq.com

South Main Street

River Junction, VT (802) 295-5622

Mon–Thu 11am–8pm Fri & Sat 11am–9pm Closed Sun

We’re Making Tracks!

Tip Top Pottery

85 North Main Street, Suite 110

White River Junction, VT (802) 280-1700

www.tiptoppottery.com

Tue & Wed 10am–6pm Thu & Fri 10am–9pm

Sat 10am–6pm, Sun 10am–3pm Closed Mon

Thyme Restaurant

85 North Main Street

White River Junction, VT (802) 295-3312

www.thymevermont.com

Wed–Sat 5–8:30pm Outdoor Seating Private Room

Reservations Suggested

Cappadocia Cafe

5 South Main Street

White River Junction, VT

www.cappadociacafevt.com

Thu–Mon 7am–5pm Closed Tue & Wed

Upper Valley Food Co-op

The Upper Valley Food Co-op is an independent co-op located in downtown White River Junction. We focus on products that are local, organic, fair trade, and minimally packaged. We have a strong commitment to local farmers and producers, and you’ll

nd local products in every department of the store.

193 North Main Street

White River Junction, VT (802) 295-5804

Mon–Sat 8am–7pm, Sun 11am–5pm

Junction Frame Shop

Junction Frame Shop has been a steadfast part of downtown White River Junction since 1985. That’s 39 years of providing creative picture framing for all tastes and budgets.

55 South Main Street

White River Junction, VT (802) 458-0569

www.junctionframeshop.com

Mon–Fri 9am–5pm Sat 9am–3pm

Tuckerbox

Tuckerbox is located in the heart of downtown White River Junction. A community gathering place with exceptional coffee, exceptional service, and truly authentic Turkish and Mediterranean cuisine. We serve delicious Mediterranean breakfast until 2pm, a very healthy way to start your day. You can also enjoy authentic Turkish lunch items and even the best BLT you have ever had! For dinner en oy any of our different kebab dishes prepared on a wood red smoker grill. ining at uckerbox will whisk you away to a far off land, transporting you to stanbul and back with every bite!

1 South Main Street

White River Junction, VT (802) 359-4041

www.tuckerboxvermont.com

Conservation efforts performed by NEDCC specialized in rare, fragile, and oversized materials and treatments. Inset left and right: Senior Conservator Kathryn Boodle.

BY SUSAN NYE 6 PHOTOS COURTESY OF NORTHEAST DOCUMENT CONSERVATION CENTER

P RESERVING A LAKE SUNAPEE TREASURE

Sitting majestically on a hillside overlooking Lake Sunapee, e Fells is a wonderful piece of New Hampshire and United States history. e lakeside retreat of John Milton Hay and his wife Clara was built in 1891 as a refuge from the sweltering heat and stressful demands of Washington, DC. Hay’s decades-long career in politics and government began with campaigning for Abraham Lincoln. He went on to become the president’s private secretary and later served as ambassador to Great Britain and Secretary of State for Presidents William McKinley and eodore Roosevelt.

e original home was designed by architect George F. Hammond and built on 1,000 acres of eld, forest, and lakeshore. A guest cottage was added a few years later. To reach e Fells, the Hays and their guests traveled by train to Newbury and completed their journey to the rustic oasis by boat. Climbing the hill from the lake, guests were greeted by grazing sheep.

Stories suggest that John and Clara’s summer home was indeed rustic. After John’s death in 1905, his son Clarence inherited e Fells. Legend has it that when Clarence brought his new bride, Alice Appleton, to e Fells in 1914, she wept.

Alice’s family was part of New York’s social elite during the Gilded Age and among Ward McAllister’s famous list of Four Hundred. e Fells and the surrounding countryside were rough and wild compared to Appleton Farms, Alice’s family’s elegant summer home in Ipswich, Massachusetts.

SOPHISTICATION AND BEAUTY

Clarence and Alice brought re nement to e Fells. Under the direction of prominent New York architect and landscape designer Prentice Sanger, they remodeled and combined the cottages into a stately Colonial Revival country home. e

Above: Senior Conservator Luana Maekawa has worked in

Left:

Below:

Clockwise from above: Cosmetic treatments for works with aesthetic value may include stain losses with matching paper, and inpainting (retouching) areas of image loss. Alice Appleton Hay was an avid equestrian and member of the Myopia Hunt Club, a foxhunting club in Massachusetts. Additional scenes from the huntscape in the South Hall.

“Le Paysage à Chasses,” panels 17-32.

From Labor Day through Columbus Day, the Main House is open Saturday and Sunday plus Monday holidays from 10am to 4pm. e gardens and trails are open every day throughout the year from dawn to dusk.

Zuber “Le Paysage à Chasses” (Landscape with Hunting Scene). The wallpaper was installed over 100 years ago and is comprised of a full set of 36 panels and 16 partial panels.

original breezeway connecting the two cottages was transformed into a formal hallway.

e hallway is home to a magni cent example of Manufacture Papiers Peints Zuber & Cie wallpaper. e French company is worldrenowned for its panoramic and decorative wallpaper design and manufacture. First established in 1790, Zuber manufactures

wallpapers and fabrics. Along with the Hay home, Zuber panoramic wallpapers have hung in the White House, Brown University, and the Old Louisiana Governor’s Mansion.

Over many years, Zuber’s talented artists designed 25 di erent panoramas. Considered veritable works of wall art, the catalogue includes idyllic scenes of the Swiss countryside, the

Above: South Hall, Main House.

American Revolution, an exotic Indian landscape, and a lush Japanese garden. e intricate works are still handprinted at the Zuber factory in Alsace, France, using traditional techniques and the original woodblocks.

Clarence and Alice chose “Le Paysage à Chasses,” a fantastic handprinted hunting landscape. It was the perfect choice for the Lake Sunapee home. e landscape brings the outdoors in and re ects the natural beauty of the lake, forest, and hills. e work required more than 1,000 woodblocks and close to 150 di erent paint colors.

Our homes are a re ection of how we live and what we value. Today’s summer homes are designed for casual, easy living. Running shoes and wet bathing suits hang on hooks in the mud room. Paddleboards and bicycles are piled by the back door. Not so for Clarence and Alice Hay; they lived in a vastly di erent time.

e Hays wanted to create an elegant and re ned aesthetic for their home. “ e Zuber wallpaper is a wonderful example of the sophistication and beauty the Hays brought to e Fells,” says Paige Kingsley, executive director of the nonpro t estate. She adds, “More than a simple cosmetic or decorative enhancement to their summer home, the Zuber installation tells a story about their lives and times.”

RESTORING HISTORY

Unfortunately, over the years, this beautiful wallpaper fell into disrepair. It is a common issue in historic homes. For many years, e Fells was a well-loved, well-used summer respite. It was lled with the coming and going of the family and their guests. Even after her husband’s death in 1969, Alice continued to summer at Lake Sunapee. roughout their lives, the Hays donated large portions of their Newbury estate to the Protection of New Hampshire Forests and the United States Fish and Wildlife Service. Upon Alice’s death in 1987, the house and the remaining property were gifted to the John Hay National Wildlife Refuge for migratory bird conservation. e house, gardens, and grounds were opened

Feel The Difference

to visitors and became a favorite local attraction. e additional tra c added to the wear and tear of the Zuber wallpaper. e Northeast Document Conservation Center (NEDCC) came to the rescue early this past summer. NEDCC is a nonpro t conservation lab that focuses on paper-based restorations. Many projects are completed at the lab, including books, documents, and photographs. Others, like e Fells, require site visits. NEDCC clients include institutions as well as private families and individuals.

Katie Boodle, senior conservator and part of the project team at e Fells, describes the organization’s mission: “We protect history for people to enjoy and appreciate in a safe manner.” As you might expect, all projects are di erent, but there are commonalities. Katie says, “In a historic home, we generally nd two types of wear and damage—mechanical and environmental.” Simply put, mechanical damage occurs when someone brushes up against the wallpaper and tiny bits of paint ake o . In addition, old houses shift and move. Walls can crack and damage the wallpaper. e paper can also shift or become detached from the wall. Finally, water damage is both a di cult and common problem in old houses. e team from NEDCC faced all of these challenges and more at e Fells.

However challenging, the results are magni cent. Lost details have been retrieved, water damage repaired, and detached segments are back in place. e scope and scale plus the detail and renewed splendor of this amazing piece of art will serve to remind e Fells visitors of bygone days of hunting parties, elegant picnics, and garden strolls. Whether you attend an event or simply tour the house and grounds, be sure to include e Fells on your must-see places to visit this fall. •

Vive la France!

AND A TRADITIONAL DINNER PARTY

There are certain—not exactly rules, that might be too strong a word—traditions when it comes to French dinner parties. e conversation is always animated and the food is always wonderful. About that food—unlike a typical American dinner, the French generally serve at least three and often four or ve smaller courses.

e evening starts with an aperitif or cocktail. Popular choices include a glass of wine or champagne, kir, pastis, or a Campari cocktail. Elaborate trays of hors d’oeuvres will not be passed, nor will you nd bountiful charcuterie boards. e aperitif is meant only to whet your appetite. Heaven forbid you should ll up before the main event. Set out a few nuts, maybe some olives, or dab a little tapenade on a cracker or slice of cucumber. e real food is served at the table.

After cocktails, it’s time for the entrée (French for appetizer or starter) or soup and sometimes both. Mushrooms, especially wild mushrooms, are a fall favorite in France. Use them to create a fabulous soup or the ever-popular Croûte Aux Champignons. French hosts are as busy as their American counterparts and are more than happy to buy rather than make one or more courses. e neighborhood traiteur prepares and sells pâtés, soups, and other favorites to start o the meal.

Unless you’re cooking up an extravagant seven or more course dinner, you’re on to the main course next. Fall is a great time to bring out your casserole dishes and stew pot. Dinner can bubble in the oven while you and your guests enjoy cocktails and the entrée.

In case you’ve been wondering, salad is served after the main course, not as a starter. More often than not it’s a simple green salad, followed by cheese and then dessert. It’s not at all uncommon for French hosts to purchase dessert at their local pâtisserie. After a delicious dessert comes tiny cups of espresso (sure, decaf is okay) and a sip of cognac. Enjoy the change of seasons and bon appétit.

KIR ROYALE

Makes 8–10 cocktails

4–8 oz cassis (black currant liquor)

2 bottles very cold dry champagne or prosecco

Pour a half to 1 ounce cassis into each champagne flute. lowly ll the glass with champagne and serve.

Alternatively, you can forego the Royale and make a simple ir with cassis and dry white wine.

Kir Royale

Croûte Aux Champignons

Poulet Aux Raisins with Rice Pilaf Gateaux Pomme

Avenue of trees in autumn leading to the usee du Louvre in aris, rance.

CROÛTE AUX CHAMPIGNONS

Serves 8

Olive oil

1 lb mix of your favorite mushrooms, trimmed and nely chopped

onion, nely chopped

Kosher salt and freshly ground pepper

garlic clove, minced

bsp dry sherry or sherry vinegar

cup heavy cream

tsp minced fresh rosemary

tsp fresh thyme leaves

o nely grated armigiano eggiano cheese

slices baguette, cut on the diagonal and toasted

. Lightly coat a large skillet with olive oil and heat over medium. Add the mush rooms and sauté for 5 minutes. Add the onion, season with salt and pepper, and sauté until golden, about 10 minutes. Add the garlic, dri le with sherry, toss to combine, and saut for minutes.

2. Remove from the heat and stir in the cream and herbs. Cool to room temperature, sprinkle with half the armigiano eggiano, and stir to combine.

Can be made ahead to this point, covered, and refrigerated.

. reheat the oven to 5 . op each toast with a generous spoonful of mushrooms

COOKS' CORNER

and sprinkle with the remaining Parmigiano-Reggiano. Place on a rimmed baking sheet and bake until heated through and lightly browned. Transfer to a large platter or individual plates and serve immediately.

POULET AUX RAISINS

Serves 8

8 skin-on, bone-in chicken thighs Kosher salt and freshly ground black pepper

1½ tsp Dijon mustard

1 cup dry white wine

4 cups (or more) chicken broth

8 oz frozen pearl onions

12–16 cloves garlic, peeled, trimmed, and left whole

2 sprigs rosemary

2 sprigs thyme

4 cups red seedless grapes

1–2 Tbsp balsamic vinegar

1. Preheat the oven to 375°. Season the chicken with salt and pepper. Heat a large skillet over medium-high. Working in batches and starting skin side down, brown the chicken, 3 to 5 minutes per side.

2. While the chicken browns, put the mustard in a measuring cup or bowl, add half the wine, and whisk to combine. Whisk in the remaining wine and 3 cups chicken broth.

3. Scatter the onions, garlic, rosemary, and thyme in the bottom of a roasting pan large enough to hold the chicken in a single layer. Add the chicken, skin side down.

Pour the liquid ingredients over and around the chicken, transfer to the oven, and cook for 1 hour.

4. Turn the chicken, add the grapes and more broth if necessary, and return to the oven. Continue braising until the chicken is very tender and golden, about 45 minutes more.

5. Transfer the chicken to a deep serv ing platter or individual plates and stir the balsamic vinegar into the sauce. Serve the chicken with a generous spoonful of sauce.

RICE PILAF

Serves 8

¾ cups wild rice mix or 1 cup brown rice and ¾ cup wild rice

¼ cup quinoa

Come Closer To Dining That Delights.

Savor meals that connect you to the seasonal produce in our Organic Kelly Way Gardens and that celebrate the incredible purveyors in our community. We invite you to come closer. And to feel the experience of every bite.

Kosher salt and freshly ground pepper

Olive oil

onion, nelychopped carrots nelychopped stalkscelery, nelychopped

2 cloves garlic, minced

1 Tbsp fresh thyme leaves

½ cup dry white wine

2–3 Tbsp butter

1 cup toasted pumpkin seeds

Garnish: fresh chopped parsley

1. Cook the rice and quinoa according to package directions.

2. While the grains cook, lightly coat a large skillet with olive oil and heat over medium. Add the onion, carrot, and celery, season with salt and pepper, and sauté until tender. Stir in the garlic and thyme and cook 2 to 3 minutes more. Stir in the wine and simmer until reduced by half.

Can be made ahead to this point. Cool to room temperature, cover, and refrigerate separately for up to a day. If prepping ahead, reheat the vegetables in a large skillet before continuing.

3. Add the butter to the vegetables, melt, and stir to combine. Add the grains and pumpkin seeds to the skillet, toss to combine, and sauté until piping hot. Transfer to a serving dish or individual plates, sprinkle with parsley, and serve.

GATEAUX POMME

Serves 8–12

utterandflourforthepan cupsall purposeflour tspbakingpowder tspbakingsoda tspsalt

tspcinnamon

tspnutmeg bsppeeledandminced freshginger cup stick butteratroom temperature cupsbrownsugar cuphomemadeorstore bought unsweetenedapplesauce largeeggs

2024 Holiday Decorator Showhouse at The Fells Christmas

November 2-10

Tour the festively decorated Historic House

Weekends:10am-4pm & Weekdays: Noon-4pm

~ Holiday Gift Boutique

~ Dining Room Café - Open Weekends

~ Preview Gala: Nov 1, 5:30-7:30pm

~ Ladies Night: Nov. 6, 6-8pm

~ Family Night: Nov 8, 6-8pm

For details and tickets visit www.thefells.org or call 603-763-4789 x3.

On Lake Sunapee 456 Route 103A, Newbury, NH

tspcalvadosorpurevanillaextract rown utter cing

Garnish: vanillaorgingericecream

. ettherackinthecenteroftheoven andpreheatto 5 . utter a inch springformpan,linethebottomwith parchmentpaper,andbutterthepaper. Lightlydustthepanwithflour.

. uttheflour,bakingpowderand soda,salt,andspicesin a bowland whisktocombine.Addthefreshginger andwhiskagain.

A sweet Riesling or Cava wine pairs well with Gateaux Pomme.

green apple that will go nicely

caramel drizzle and cinnamon

3. Put the butter and brown sugar in large bowl and beat with an electric mixer on high speed until fluffy. Add the applesauce, eggs, and calvados and beat on high speed until smooth.

4. Reduce the mixer speed to low, slowly add the dry ingredients, and beat until just combined. Pour into the prepared pan.

5. Bake at 350° for 40 minutes or until a toothpick inserted into center comes out clean.

6. Cool the cake in the pan on a wire rack. Carefully remove the springform collar and slide the cake off the springform base. Spread the Brown Butter Icing on the cake, letting it drip down the sides.

7. Serve the cake with a scoop of ginger or vanilla ice cream.

Brown Butter Icing

4 Tbsp butter

1 cup confectioners’ sugar

½ tsp cinnamon

½ tsp ginger

¼ tsp salt

1 tsp calvados or pure vanilla extract

1 Tbsp (or more) sour cream

1. Put the butter in a saucepan and cook over medium heat until lightly browned, about 5 minutes.

2. Sift the confectioners’ sugar into a bowl, add the spices, and whisk to combine. Leaving any burned bits behind, add the brown butter to the sugar, add the calvados and 1 tablespoon sour cream, and whisk until smooth. A little at a time, add more sour cream if necessary.

3. The icing should be thick and smooth but still a little runny. Cool for 5 minutes and use immediately. •

Fall | 202 4 THE PICK

arts & entertainment

September, October, November, Mondays

Toddler Storytime

Lebanon Library, 10:30am leblibrary.com

September, October, November, Mondays

Crafternoon

Kilton Library, 3pm leblibrary.com

September, October, November, Tuesdays

Afternoon Storytime

Kilton Library, 3:30pm leblibrary.com

September, October, November, Wednesdays

Baby Buzz Lebanon

Lebanon Library, 10:30am leblibrary.com

September, October, November, Wednesdays

Beginners Yoga

Kilton Library, 6pm leblibrary.com

September, October, November, ursdays

Baby Buzz Kilton

Kilton Library, 10:30am leblibrary.com

September, October, November, Fridays

Jammin’ Jellybeans

Kilton Library, 10:30am leblibrary.com

rough October 5

Exhibit: Between Water and Sun

AVA Gallery and Art Center avagallery.org

rough October 5

Exhibit: Janie Cohen

AVA Gallery and Art Center avagallery.org

rough October 5

Exhibit: Jennifer McCandless

AVA Gallery and Art Center avagallery.org

rough October 5

Exhibit: Cameron Davis

AVA Gallery and Art Center avagallery.org

 September 14

Comedian Bob Marley

 September 22 Summer Concert with Peabody’s Coal Train

September 11, October 9, November 13

Grown Up Craft Club Lebanon Library, 6pm leblibrary.com

September 12

Wind/Water/Fire/Ice with Dave Anderson e Fells, 6pm thefells.org

September 12

e Mudroom: Holding On/Hanging Up AVA Gallery and Art Center, 7pm avagallery.org

September 13

Farm-to-Table Shaker Cooking Series 4 En eld Shaker Museum, 5pm shakermuseum.org

September 14

Turkey Wing Whisk Broom Workshop En eld Shaker Museum, 1pm shakermuseum.org

September 14, 28, October 12, 26, November 9, 23 Upper Valley Traditional Music Jams Lebanon Library, 3pm leblibrary.com

September 14

Comedian Bob Marley Claremont Opera House, 8pm cohnh.org

September 18

Raid & Trade: Pokemon Go Lebanon Library, 6pm leblibrary.com

September 19, October 17, November 21

Queer Book Club

Kilton Library, 6:30pm leblibrary.com

September 21

Dirty Deeds: e AC/DC Experience Claremont Opera House, 8pm cohnh.org

September 22

Hay Day Fall Festival e Fells, 11am–2pm thefells.org

September 22

Summer Concert with Peabody’s Coal Train e Fells, 5pm thefells.org

September 24

Angel Olsen

Lebanon Opera House, 7:30pm lebanonoperahouse.org

September 25

Neko Case

Lebanon Opera House, 7:30pm lebanonoperahouse.org

September 26

Volunteer Appreciation e Fells, 5pm thefells.org

September 27

Blues Traveler: 30 Years of Four Tour Lebanon Opera House, 7:30pm lebanonoperahouse.org

September 28

e Women’s Caucus for Art: NH Chapter’s Fall Meeting Library Arts Center, 11:30am libraryartscenter.org

September 28

Kanin Wren’s Taylor Swift Experience Claremont Opera House, 7:30pm cohnh.org

 September 25 Neko Case

 September 28 Kanin Wren’s Taylor Swift Experience

 October 2-20 Sisters

September 29

Harvest Moon Festival

Mt. Kearsarge Indian Museum, 10am–4pm indianmuseum.org

September 29

Fungi Foray e Fells, 1pm thefells.org

October 2–20

Sisters Barrett Center for the Arts northernstage.org

October 3

First ursday Hike at e Fells e Fells, 11am thefells.org

October 4–6

Peter and the Starcatcher Schleicher Rehearsal Studio northernstage.org

October 5

Machine de Cirque: Ghost Light Lebanon Opera House, 7:30pm lebanonoperahouse.org

October 5

WailOn: Tribute to Real Country Music Claremont Opera House, 7:30pm cohnh.org

October 6

Doo Wop Project Lebanon Opera House, 4pm lebanonoperahouse.org

October 8, November 12

Cookbook Book Club Kilton Library, 5pm leblibrary.com

October 8, November 12

Writer’s Night Out Lebanon Library, 6pm leblibrary.com

October 12

Draw the Line: Tribute to Aerosmith Claremont Opera House, 7:30pm cohnh.org

 October 5 WailOn: Tribute to Real Country Music

October 12

Ira Glass Lebanon Opera House, 7:30pm lebanonoperahouse.org

October 13

Pumpkin Festival Cedar Circle Farm & Education Center cedarcirclefarm.org

October 18

Shen Wang Lebanon Opera House, 7:30pm lebanonoperahouse.org

October 18–November 16

Exhibit: Arista Alanis and James Secor AVA Gallery and Art Center avagallery.org

October 18–November 16

Exhibit: Dominique Gustin AVA Gallery and Art Center avagallery.org

October 18–November 16

Exhibit: Rich Fedorchak and Peter omashow AVA Gallery and Art Center avagallery.org

October 20

Pink Martini Featuring China Forbes Lebanon Opera House, 7:30pm lebanonoperahouse.org

October 26

Jesse Agan: e Music of Queen Claremont Opera House, 7:30pm cohnh.org

November 1

Christmas at e Fells Preview Party e Fells, 5:30–7:30pm thefells.org

November 2–10

Christmas at e Fells: Holiday Decorator Showcase and Boutique e Fells, 10am–3pm weekends, 1–3pm weekdays thefells.org

November 2

BeadStock 2024

Mt. Kearsarge Indian Museum, 10am–4pm indianmuseum.org

November 2

Meet Loaf: e Ultimate Tribute Claremont Opera House cohnh.org

November 2–December 21

Gallery of Gifts: Handmade for the Holidays Library Arts Center libraryartscenter.org

November 3

BookEnds BookGroup Discusses The Seed Keeper by Diane Wilson Mt. Kearsarge Indian Museum, 4–5pm indianmuseum.org

November 6

Christmas at e Fells:

Ladies Night e Fells, 6–8pm thefells.org

November 7

Joshua Redman Group Featuring Gabrielle Cavassa Lebanon Opera House, 7:30pm lebanonoperahouse.org

 November 7 Joshua Redman Group Featuring Gabrielle Cavassa

 October 12 Ira Glass

November 8

Christmas at e Fells: Family Night e Fells, 6–8pm thefells.org

November 9

Magic Rocks! Illusionist Leon Etienne

Lebanon Opera House, 7:30pm lebanonoperahouse.org

November 15

Marty Stuart and His Fabulous Superlatives

Lebanon Opera House, 7:30pm lebanonoperahouse.org

November 21–January 1

Disney’s Beauty and the Beast Barrett Center for the Arts northernstage.org

November 22

Swan Lake

Lebanon Opera House, 7pm lebanonoperahouse.org

November 23

e Machine

Lebanon Opera House, 7:30pm lebanonoperahouse.org

November 29–December 31

Holiday Show

AVA Gallery and Art Center avagallery.org

 November 15 Marty Stewart and His Fabulous Superlatives

 November 22 Swan Lake

Hopkins Center for the Arts hop.dartmouth.edu

For information, tickets, or pricing information, call (603) 646-2422 or visit hop. dartmouth.edu. The Hop Box Office is open Tuesday through Friday, 10am–5pm.

September 17–19

Dance Heginbotham: You Look Like a Fun Guy e life cycle of fungi unfolds through dancing bodies in a wondrous site-speci c work. Bema Outdoor Amphitheater, 5:30pm

September 23, October 7, November 4 Coast Jazz Underground Allen Street & Sawtooth Kitchen, 8pm

October 4–5

Department of eater: e First-Year Project

Join us as members of the class of 2028 introduce themselves to the Dartmouth community!

Wilson 301, 7:30pm

October 5

Met Opera in HD: Les Contes d’Ho man

An ensemble of leading lights takes the stage for O enbach’s fantastical nal work, headlined by tenor Benjamin Bernheim in the title role of the tormented poet.

Loew Auditorium, 1pm

October 8

Academy of St. Martin in the Fields Chamber Ensemble

Passion. Precision. An exquisite evening of string music.

Rollins Chapel, 8pm

October 16

Somi

Somi blends jazz, African rhythms, and poignant storytelling.

Rollins Chapel, 8pm

October 23

e Lone Bellow

Rollins Chapel, 8pm

 October 23 e Lone Bellow

October 25–26

Coast Jazz Orchestra

In the tradition of big bands in small clubs, the full Coast Jazz Orchestra moves into Sawtooth for a weekend of music, two sets a night over two nights.

Allen Street & Sawtooth Kitchen, 9pm

October 30

Dartmouth College Glee Club

Church of Christ Dartmouth, 7:30pm

November 1–9

Department of eater: Hamlet

Shattered by his father’s murder and horri ed by his mother’s hasty remarriage to his scheming uncle, Hamlet must avenge his father’s death and confront the truth about what’s “rotten in the state of Denmark.”

eater on Currier, 7:30pm; Sat 3 & 7:30pm

November 3

Wind Ensemble & Symphony Orchestra

New England Conservatory’s Jordan Hall, 3pm

November 6

Handel Society

Rollins Chapel, 8pm

November 10

Dartmouth Dance Ensemble Irving Institute, 4pm

November 14

Dartmouth College Gospel Choir Rollins Chapel, 8pm

November 23

Met Opera in HD: Tosca

Tosca is a roller coaster story of love, lust, murder, and political intrigue. Powered by Puccini’s richly romantic score, it is one of the world’s most loved operas. A tragic story of passion and jealousy, it tells the story of the tempestuous opera singer Floria Tosca as she ghts to save her lover from a sadistic police chief.

Loew Auditorium, 1pm •

394 Main Street, New London, NH 03257

Alan M. Croteau

Principal Broker / Owner REALTOR, GREEN, ABR, RENE

 November 23 Tosca

At the Co-op, we’re building something new while still sticking to the core values that started it all. Whether it’s the oodles of local products, our rewards program that pays members back for shopping with us and supporting local, or the fact that once you’re a member, you’re part of the Co-op family for life! Think of it as your cool Grandparent’s co-op for a new generation.

GET CONNECTED

Get listed on the www.greateruppervalley.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of image magazine (see page 23).

HERE’S HOW!

Call Bob Frisch at (603) 867-9339 or email rcfrisch1@comcast.net. Find out how you can connect with our readers. It’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 an image 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 image, 135 Lyme Road, Hanover, NH, 03755. Or conveniently pay online using PayPal at www.greateruppervalley.com.

121 Home 61

3 Phase Landscaping 93

APD Lifecare 109

AVA Gallery and Art Center 23

All Eyes on You 51

Annemarie Schmidt European Face and Body Studio 49

Baker Orthodontics 18

Bar Harbor Wealth Management 19

Bark N Bath Pet Spa 50

Barton Insurance Agency 36

Belletetes 12

Bethel Mills 93

Better Homes and Gardens/ The Milestone Team 26

Big Fatty’s BBQ 84

Biron’s Flooring 47

Brown Furniture 31 & 70

C&S Pizza 84

Cape Air 37

Cappadoccia Café 85

Carpet Mill 3

Claremont Creative Center 7

Claremont Opera House 7

Clear ChoiceMD Urgent Care 2

Colby-Sawyer College 33

Colonial Pharmacy 106

Color Café 50 & 101

Co-op Food Stores 109

Cota & Cota 92

Cotes Tree Work & Logging 104

Cover Home Repair 41

Crown Point Cabinetry 53

Crown Point Select 9

Dance Arts Academy 18

Davis Frame Co. 21

Dolan Real Estate 110

Donald J. Neely–Hanover Orthodontics 47

Dr. Dorothy Hitchmoth 52

ADVERTISERS INDEX

Dutille’s Jewelry Design Studio 33

Eastern Propane & Oil 32

Evelyn J’s Fish Market 52

Expectations Salon & Spa 17 & 52

Eyeglass Outlet 92

Flash Photo 52

Floorcraft 51

Foster’s Fine Jewelry 51

Gilberte Interiors 11

Greater Claremont Chamber of Commerce 7

Grounds 50

Hanover Eyecare 90

Hanover Road Dental Health 83

Harbor Light Realty 92

Home Comfort Warehouse 69

Hubert’s Family Outfitters 50 & 59

Hugo Anderson 51

Lampscapes and Janna’s Gate 84

Jasmin Auto Body 108

Jeff Wilmot Painting & Wallpapering 81

Jenna Sievers Realtor 97

John Hay Estate at The Fells 100

Junction Frame Shop 81 & 85

Katie’s Cookies 74

Key Communications 29

King Arthur Baking Company 103

K’s Candy 50

Lake Sunapee Region Chamber of Commerce 73

Lake Sunapee Region VNA & Hospice 98

Landforms 73

LaValley Building Supply 10

Lebanon Airport 103

Lebanon Opera House 4

Lebanon Paint & Decorating 48 & 79

Loewen Window Center 25

Long River Gallery 84

Love’s Bedding & Furniture 34

Lumber Barn 98

MJ Harrington Jewelers 48

Mascoma Bank Back cover

Mascoma Dental Associates 26

McGee Hyundai of Lebanon 1

McGray & Nichols 75

Mertens House 24

Millstone at 74 Main Restaurant 52

Montcalm Golf Club 101

Morgan Hill Bookstore 50

NT Ferro Estate & Custom Jewelers 35, 61, 98

New England Beauty & Wellness 51

New London Hospital 105

New London Inn 15 & 52

New London Opticians 52

New London Wood Products 29

Newport Golf Club 60

Omer and Bob’s 91

Peter Anderson Studio 50

Pierce McLaughry Group 82

Putnam’s Vine/Yard 84

Ramunto’s Brick Oven Pizza 107

Real Property Options 108

Richard Electric 36

Ricker Funeral Home 107

River Valley Club 100

Shaker Hill Granite 100

Shepherd Realty 35 & 51

Simple Energy 37

Springfield Hospital Inside front cover

Steven Thomas, Inc. 84

Sugar River Bank 59

Sunapee Cove 83

Sunapee Shade and Blind 50

Switchback Consignment 51

TLC Family Resource Center 91

Talbot Builders 60

Tatewell Gallery 52

Terrigenous Landscape Architecture 24

The Cabinet en-Counter 97

The Carriage Shed 6

The Flying Goose Brew Pub 74

The Hair Station 52

The Innstead Mountain Getaway 69

The Insurance Center 106

The Refinery Restaurant & Market 50

The Renaissance Shoppe 51

The Tea House Inside back cover

The Woodstock Gallery 61

Thyme Restaurant 85

Timberpeg 13

Tip Top Pottery 85

Top Stitch Embroidery 83

Torch Family Capital 20

Tuckerbox 85

Tyler Simms 99

Upper Valley Business Alliance/ LebFest 74

Upper Valley Food Co-op 85

Upper Valley Haven 107

Valley Artesian Well Company 27

Valley Regional Hospital 8

Vintage Home Center 41

WISE 79

Wagner Hodgson Landscape Architecture 75

Walk In Beauty Spa & Wellness 51

White River Family Eyecare 90

Willowbrook Builders 28

Wilson Tire 106

Winterberry Designs by Larson 30

Woodstock Area Chamber of Commerce 61

Woodstock Inn & Resort 99

Yankee Barn Homes 5

For more information about print and online advertising opportunities, contact Bob Frisch at (603) 867-9339 or email rcfrisch1@comcast.net.

Moments to remember with family and friends

Send photos of your special moments to dthompson@mountainviewpublishing.com.

Celebrating Tessa’s graduation.

Richard and his crew at Deer Valley, Utah, during the winter of 2024.

Michael Burns and family celebrate Mom’s 70th birthday.

This group traveld to Scotland through the Upper Valley Business Alliance’s travel program. Photo by Debra Clough.

Will’s middle school graduation from Holy Cross School in Maine.

Karen and her crew in Hawaii.

Andrew Schain celebrates with his parents on their 60th anniversary March 26, 2024.