Image Magazine - Winter 2014 by Mountain View Publishing

image culture • community • lifestyle

THE

TUNBRIDGE

RINK

A LOCAL FAMILY FAVORITE

GUIDE TO PLANNING YOUR HOLIDAY PARTY page 37

NEW LIFE FOR WHALEBACK

Winter 2014/2015 vol. 9 no. 4 $4.95

Shop these ďŹ ne stores at

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

The PowerHouse Mall

- Enjoy the Journey! -

Visit Historic

Woodstock Vermont this Winter Season

contents

features

30 | Ice Skating

in Tunbridge There’s nothing like it! by Emily Howe

37 | SPECIAL FEATURE Celebrate the Season

A guide to planning a holiday party, with tips and recipes from local experts. by Susan Nye

ON THE COVER: Photo by Jack Rowell from the Tunbridge Rink. This page: Flowers and styling by Roberts Flowers of Hanover. Photo by CPerry Photography.

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58 | Saving

the Whale

Whaleback Mountain’s new incarnation as a nonprofit, community-run ski area. by Lisa Densmore Ballard

contents

74 96

departments 17 Editor’s Note

88 Active Life

18 Contributors

by Katherine P. Cox

Hiking in Sedona.

20 Online Exclusives

96 Bright Ideas

22 Monthly Tidbits

by Mary Gow

Winter facts, fun & adventure.

66 Community

Inside the Randolph Area Food Shelf. by Susan Shea

74 What’s in Store InfuseMe.

Main Street Museum.

103 On the Town

New London’s Winter Carnival. by Susan Nye

108 The Pick

Calendar of local events.

by Katelyn Turner

115 Advertisers Index

80 Spotlight

116 Celebrate the Moment

White River Growpro. by Nancy Fontaine

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Readers share their photos.

Destination New London Shop, Dine & Be Pampered!

image culture

•

community

•

lifestyle

winter • 2014/2015

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

www.uppervalleyimage.com

Publishers

Bob Frisch Cheryl Frisch Executive Editor

Deborah Thompson Associate Editor

Kristy Erickson Copy Editor

Elaine Ambrose Creative Director/Design

Ellen Klempner-Béguin Advertising Design

Hutchens Media, LLC Web Design

Locable

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 © 2015. All rights reserved. Reproduction in whole or part is strictly prohibited. image magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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editor’s note

Make some Memories As soon as we’ve enjoyed a Thanksgiving feast with family and friends, the Christmas rush is on once again. I usually have at least half of my shopping finished by Turkey Day, but I don’t know what happened this year; I haven’t even thought about what to buy for the people on my list. It seems that the holiday season sneaks up on me more quickly with every passing year. Don’t let this festive time arrive before you’ve planned a holiday party. Whether you’re inviting a few friends for dinner or hosting a neighborhood open house, you’ll find plenty of ideas and valuable advice from local caterers, bartenders, chefs, and more in our special feature beginning on page 37. They’re offering many how-to tips for planning the menu, setting up the serving line, preparing foods ahead, stocking the bar, and decorating. Don’t wait for an invitation to someone else’s party—start planning your own holiday celebration now. Luckily for us, our area offers countless opportunities for winter fun outdoors. In this issue we’re taking you skiing at the new community-run Whaleback (page 58), ice skating in Tunbridge (page 30), and frolicking at the New London Winter Carnival (page 103). The rest of the staff and I wish you and your loved ones a wonderful season full of cherished traditions, no matter what holiday you observe, and we hope that it’s brimming with all things merry and bright. Enjoy!

Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com

LIKE US www.mountainviewpublishing.com/facebook Find image at www.uppervalleyimage.com •

about our contributors Emily Howe Emily is a writer, photographer, dance teacher, domestic historian, radio DJ, curator, producer, entertainer, farmer, and most importantly, mom of two young sons, living and laughing in the hills of Tunbridge, Vermont. She is a connoisseur of cheese (both the edible and non-edible kind), and you can often find her munching some local Brie while sniffling over commercials that feature puppies and Clydesdales.

Susan Nye A corporate dropout, Susan left a 20-year career in international sales and marketing for the fun, flexibility, and fear of self-employment. She is a writer, speaker, entrepreneur, and cook. Susan’s work appears in magazines and newspapers throughout New England. When she’s not writing or cooking, Susan is skiing or snowshoeing near her New Hampshire home.

Chantelle Perry 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 and a Certificate in Professional Photography from Hallmark Institute of Photography, she moved back to the Upper Valley and started CPerry Photography.

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

Susan Shea Susan is a freelance writer and conservation consultant who lives in Brookfield, Vermont. She has written for Northern Woodlands and the Long Trail News. Her article on the Randolph Area Food Shelf is her first contribution to image and is based on her experiences volunteering there. Susan was previously editor of the Green Mountain Club’s membership magazine.

Katelyn Turner Katelyn is a communications professional and freelance writer. Some of her articles have been featured in various New England publications. She enjoys meeting new people and sharing their stories. In her free time she likes traveling, watching the Food Network, and signing up for way too many road races. She lives in Lebanon, New Hampshire, with her husband and her Maine coon cat, Gary. 18 i m a g e •

Winter 2014/2015

www.mountainviewpublishing.com •

VISIT US ONLINE @

www.uppervalleyimage.com ONLINE EXCLUSIVES Find additional articles online at www.uppervalleyimage.com. Go to the home page and click on the “In This Issue” button under the calendar.

Backyard Skating See the construction of a backyard rink in a time-lapse video and learn how to build your own at www.uppervalleyimage.com.

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What does our newsletter include? • A summary of our most popular articles and comments from our readers • Local event listings from our calendar • Special oﬀers from image and local businesses • Exclusive insights into upcoming features and articles, and much more . . .

LOCAL SPOTLIGHT

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

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uppervalleyimage.com, or share your comments on our site or on social media. You might even see your name in our next issue. January

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CLICK ON OUR ONLINE CALENDAR TO SEE LOCAL EVENTS HAPPENING IN OUR COMMUNITY, AND YOU CAN ADD YOUR OWN EVENT FREE!

ONLINE BUSINESS DIRECTORY Check out our Online Business Directory to see the latest listings for fine products and services in the Connecticut River Valley. A.M. PEISCH & COMPANY, LLP ACTION GARAGE DOOR AMBROSE CUSTOM BUILDERS, INC ANNEMARIE SCHMIDT EUROPEAN FACE AND BODY STUDIO ARMISTEAD CAREGIVER SERVICES ARTEMIS GLOBAL ART, LLC ARTISTREE/PURPLE CRAYON PRODUCTIONS BARTON INSURANCE AGENCY BLOOD’S CATERING & PARTY RENTALS BOYNTON CONSTRUCTION, INC. BRAESIDE MOTEL BROWN’S AUTO & MARINE BROWN’S FLOORMASTERS CABINETRY CONCEPTS CARPET KING & TILE COLDWELL BANKER-REDPATH & CO., REALTORS COURTYARD BY MARRIOTT COVENTRY CATERING CROWN POINT CABINETRY db LANDSCAPING DARTMOUTH SKIWAY DATAMANN DAVID ANDERSON HILL, INC. DEAD RIVER COMPANY DORR MILL STORE DOWDS’ COUNTRY INN DOWDS’ INN EVENTS CENTER ELEMENT BY WESTIN HANOVER-LEBANON ELIXIR RESTAURANT ENGEL & VOELKERS, WOODSTOCK EVERGREEN RECYCLING GARY SUMMERTON PHOTOGRAPHY GILBERTE INTERIORS HANOVER COUNTRY CLUB HANOVER EYECARE HOLLOWAY MOTOR CARS OF MANCHESTER INFUSEME JAMES R. PREDMORE, DDS JEFF WILMOT PAINTING & WALLPAPERING, INC. JUNCTION FRAME SHOP KEEPERS A COUNTRY CAFÉ L.F. TROTTIER & SONS LANE EYE ASSOCIATES LAVALLEY BUILDING SUPPLY LEDYARD FINANCIAL ADVISORS LEDYARD NATIONAL BANK LISTEN COMMUNITY SERVICES

CLICK ON www.uppervalleyimage.com LOCABLE MB PRO LANDSCAPE MARTHA E. DIEBOLD REAL ESTATE MASCOMA INSURANCE AGENCY MORNINGSIDE ADVENTURE FLIGHT PARK NATURE CALLS NEW LONDON INN & COACH HOUSE RESTAURANT NEXT STEP CONSULTING SERVICES NORTHCAPE DESIGN–BUILD NORTHERN MOTORSPORT LTD NORWICH REGIONAL ANIMAL HOSPITAL PELTZER CAPITAL MANAGEMENT PRANA DESIGN PAINTING QUALITY INN QUECHEE RESIDENCE INN BY MARRIOTT REVERED PAINTING PLUS RIVER ROAD VETERINARY RIVERLIGHT BUILDERS RODD ROOFING ROGER A. PHILLIPS, D.M.D. SEAN’S LAWN ’N GARDEN SERVICES SIX LOOSE LADIES YARN & FIBER SHOP STONE DENTAL, PLLC SUMMER COURT DENTAL SUNAPEE GETAWAYS SURFACE SOLUTIONS SYSTEMS PLUS COMPUTERS THE GRANITE GROUP, THE ULTIMATE BATH STORE THE HANOVER INN AT DARTMOUTH COLLEGE THE LIGHTING CENTER THE LYME INN THE OLIVE TABLE THE QUECHEE CLUB THE TAYLOR-PALMER AGENCY THE WOODLANDS THE WOODSTOCK INN & RESORT TWIN STATE DOOR VISITING NURSE & HOSPICE OF VT & NH VITT, BRANNEN, LOFTUS, PLC WHEELOCK TRAVEL WHITE RIVER FAMILY EYECARE WHITE RIVER YARNS WILLIAMSON GROUP SOTHEBY’S INTERNATIONAL REALTY WISE WOODSTOCK AREA CHAMBER OF COMMERCE

For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. Find image at www.uppervalleyimage.com •

MONTHLY TIDBITS DECEMBER DECK THE HALLS Create a holiday wreath with a twist— theme your wreath for the lucky recipient. For a teacher, adorn it with blue and white pencils, silver scissors, faux silver apples, and tiny jingle bells. For a foodie, decorate with gold-painted faux pears and real, unshelled walnuts, plus peppermint candies. For a lover of the outdoors, incorporate natural pinecones and sprigs of mistletoe berries or winterberry holly. Attach items to a plain wreath using pieces of dark green or black wire or a glue gun.

SEEDS OF THE SEASON WASH & WEAR The second week of December is National Handwashing Awareness Week. According to the Centers for Disease Control and Prevention, 20 seconds—or two rounds of “Happy Birthday”—should be your minimum handwashing duration. Scrubbing every time you have the opportunity, whether you are in the restroom, the kitchen, or the laundry room, will limit your exposure to microbes that cause illness.

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The bright red arils (seeds) of the pomegranate must have been designed for the holiday season—they look like tiny red jewels. They’re not just pretty either. Pomegranates offer potassium, vitamin C, and antioxidants. Top your favorite greens with the arils for a beautiful winter salad.

F A C T S ,

F U N

A D V E N T U R E

MOONSTRUCK

This month the new moon is December 21. On the day of the new moon, the moon rises and sets with the sun. It crosses the sky with the sun during the day. The new moon is a symbol of new beginnings.

No Hibernating Allowed “We are nearer to spring than we were in September,” I heard a bird sing in the dark of December. — Oliver Herford Perhaps unwittingly, poet Oliver Herford offered inspiration to those who would indulge at this mostindulgent season. Yes, spring will return, and, yes, we will shed our layers of wool and fleece and wiggle into tank tops, shorts, and swimsuits. And if that’s not enough to make you back away from the buffet table, remember that your body craves exercise and fresh air as much as it did in July. You’ll feel better, sleep deeper, and think more clearly, and if you can catch some rays by walking at midday, you’ll boost your vitamin D level too. We also have some of the best winter sports available just beyond our dooryards (okay, farther away than the driveway and roof that need clearing). Strap on cross-country skis, snowshoes, or skates, and head out for some winter fun. The best part? You’ll burn off enough calories that maybe you can indulge . . . just a little.

GET YOUR FREEDOM PASS Why settle for a season pass to one ski area when you can enjoy six? A Freedom Pass offers unlimited access to six different ski areas for less than the price of a day ticket at a larger resort. Here’s how it works: Go online or drive to your favorite Freedom Pass ski area. Black Mountain in Jackson, New Hampshire, www.blackmt.com Bolton Valley in Bolton, Vermont, www.boltonvalley.com Dartmouth Skiway in Lyme, New Hampshire, skyway.dartmouth.edu Granite Gorge on the Keene/Roxbury line, granitegorge.com McIntyre Ski Area in Manchester, New Hampshire, www.mcintyreskiarea.com Ski Ward in Shrewsbury, Massachusetts, www.skiward.com. Buy your season pass, and then pay only $50 more to upgrade. This allows unlimited fun at all six of these ski areas. Enjoy 28 lifts, 185 trails, and more than 700 skiable acres! The Freedom Pass is a fun and economical way for the whole family to ski their way across New England this winter.

Find image at www.uppervalleyimage.com •

MONTHLY TIDBITS JANUARY SPORT YOUR SPOTS

WHAT’S IN A NAME?

The word “January” comes from the name of the Roman god of beginnings and transitions, Ianus. The Latin word ianua means doorway.

A New Year’s custom in the Philippines is to wear polka-dotted clothing. The round designs represent coins and, by extension, prosperity. They’re good luck tokens for wealth during the coming year. Serve round food items at your New Year’s feast—tangerines and other round fruits, cherry tomatoes, meatballs, and more—these are symbols of good fortune in the coming year in a number of cultures.

Old-Fashioned Goodness

January is National Oatmeal Month. Enjoy a steaming bowl topped with dried cherries and cranberries, a little maple syrup, and toasted walnuts, or stir in a spoonful of natural peanut butter or your favorite yogurt. Go tropical with orange segments, banana slices, toasted coconut, and macadamia nuts. While you’re enjoying the delicious tastes and textures, you can feel good knowing that ﬁber in oatmeal helps you feel fuller longer, which may prevent overeating later in the day. Oatmeal has also been shown to decrease bad cholesterol by 10 to 15 percent and to help control blood sugar by slowing down digestion.

BABY STEPS

Set a small daily goal and then commit to accomplishing it every day for the month of January. Maybe drink an extra glass of water every morning, eat a piece of fruit as an afternoon snack, or turn off all your electronics by nine o’clock each night. By accomplishing a little every day, you’ll most like see an improvement in the way you feel by the 31st. 24 i m a g e •

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SENSATIONAL CITRUS

Get your daily dose of vitamin C by enjoying freshly squeezed orange juice at breakfast or by topping your salad with pink grapefruit segments.

TIME FOR A CLEANSE?

Surrounded by family, friends, and plenty of delicious food, most of us indulge during the holiday season—or more accurately, overindulge. A season full of rich foods, sweets, and alcohol may leave you feeling like it’s time for a cleanse. To detoxify and support your liver, the body’s major detox organ, avoid saturated fats, reﬁned sugar, and excessive alcohol. Load up your diet with foods that are rich in components that help improve liver function: • Foods that are high in sulfur (garlic, onions, beans and legumes, and eggs) • Good sources of water-soluble ﬁber (oats, apples, legumes, and pears) • Veggies in the cabbage family (broccoli, Brussels sprouts, and cabbage) • Liver-supportive herbs and spices (turmeric, cinnamon, and ginger) In addition to regular exercise, a liverloving diet will help get you back on track and feeling great in no time.

It’s Snowmobile Season! Ready to hit the trails? New Hampshire offers some of the best snowmobiling in New England, thanks to volunteers like those with the Mt. Cardigan Snowmobile Club working tirelessly to maintain the trail system. Visit mtcardigansnowmobile.com for trail conditions, maps, and a club application. Individual or family memberships are available, and kids are encouraged to join the fun!

Find image at www.uppervalleyimage.com •

MONTHLY TIDBITS FEBRUARY HAVE A HEART

February is American Heart Month, so be extra-good to your heart this month. Go for a brisk walk or a jog at the gym, and then enjoy a low-sodium, cholesterol-free meal like bean stew loaded with carrots, squash, and celery. Your heart will love you back!

Keep on Giving

After the holiday rush, local food shelters are often short on supplies. Consider filling a bag with nonperishable foods and dropping it off at the Upper Valley Haven in White River Junction, or the Listen Center in Canaan, Lebanon, or White River Junction.

LOVE THAT CHOCOLATE! Treat sweethearts—and hearts—to delicious dark chocolate this Valentine’s Day. Just make sure it’s at least 70 percent cacao. A recent large, long-term study found that about a square of dark chocolate a day lowered blood pressure and reduced risk of heart attack and stroke by 39 percent. Researchers credit fl avonoids, antioxidant compounds that help increase the flexibility of veins and arteries. Because milk, sugar, and butter are added to improve cacao’s flavor, fat and calories can undermine benefits, so limit yourself to 7 ounces a week, suggests Women’s Health magazine.

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BEST BUDDIES

February 20 is National Love Your Pet Day, a time for us to show our appreciation to our loyal friends. There’s no doubt that people adore their pets every day—from dogs and cats to hamsters and goldﬁsh—but plan on giving your companions some extra attention to celebrate their special day. Studies show that people with pets are happier and live longer than those who don’t share their lives with an animal companion. If you have a dog or a cat, treat your buddy to extra play time or a longer walk, pamper him with a bath or brushing, or ﬁnd a recipe online and make her some special healthy treats. While we take time to appreciate our special friends, check out these pets with Guinness World Records: Oldest dog: Bluey, an Australian cattle dog, lived to the age of 29 years, 5 months. Smallest dog: Boo Boo, a long-haired Chihuahua, is just 4 inches tall.

Tallest dog: Giant George, a Great Dane, stands 43 inches tall! Highest jump: Cinderella May, a greyhound, cleared a jump 68 inches high. Tallest cat: Trouble, a cross between a domestic cat and a serval, measures 19 inches from shoulder to toe. Longest cat: Stewie, a Maine Coon, measures 48.5 inches long from the tip of his nose to the end of his tail. Loudest purr: Smokey, a gray tabby, found a spot in the Guinness Book of Records with a purr that registers 67.7 decibels—about as loud as a vacuum cleaner! Fastest skateboard ride: Tillman, an English bulldog, traveled a 100-meter stretch of parking lot in 19.68 seconds.

FEED THE BIRDS February is National Bird Feeding Month. Help our winged visitors by filling a feeder or two with seed. A red ribbon tied to the feeder helps birds find it in the snow. For a higher-calorie treat, make homemade suet for your feeder. Mix either peanut butter or rendered bacon fat with millet in a 1:1 ratio. Scoop it into the drilled holes of a birch log hung from a branch and fix small wooden dowels beneath each hole as perches.

THINK SPRING!

February is the perfect month to add a little green to the winter scene. If you didn’t have a chance to prepare bulbs for forcing indoors, treat yourself to a new houseplant or a colorful bouquet from your local ﬂorist.

Mos a Ja ballo

Find image at www.uppervalleyimage.com •

Destination New London...

Unleashed 277 Newport Road New London, NH (603) 526-2088 Mon–Fri 9am–5:30pm Sat 9am–5pm Sun 10am–2pm

Clarke’s Hardware

Flash Photo / Flash Pack & Ship New London Shopping Center 277 Newport Road New London, NH (603) 526-2400 www.flashphotonh.com

The New London Inn & Coach House Restaurant 353 Main Street New London, NH (603) 526-2791 www.thenewlondoninn.com

Mon–Fri 9am–5:30pm Sat 9:30am–4pm

Please visit our website for our current hours.

Gourmet Garden

Millstone at 74 Main

257 Newport Road New London, NH (603) 526-2800 www.clarkeshardware.com

195 Main Street New London, NH (603) 526-6656 www.gourmetgardenonline.com

74 Newport Road New London, NH (603) 526-4201 www.74mainrestaurant.com

Mon–Fri 8am–5:30pm Sat 9am–5pm Sun 9am–1pm

Tue–Sat 11am–7pm Sun 11am–3pm Anytime by appointment

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

Floorcraft

New London Opticians

From House Too Home

231 NH Route 11 Wilmot, NH (603) 526-2600 www.floorcraftnh.com

3 Colonial Place New London, NH (603) 526-6990

Mon–Fri 8am–5pm Sat 8am–1pm

Mon, Tue, Fri 9am–5pm Wed & Sat 9am–12pm Thu 9am–7pm

276 Newport Road New London, NH (603) 463-7845 www.fromhousetoohome.com Mon–Sat 10am–5pm Closed Sun

Shop, Dine & Be Pampered

Tatewell Gallery

The Flying Goose Brewpub

Morgan Hill Bookstore

255 Newport Road New London, NH (603) 526-2910 www.tatewell.com

40 Andover Road New London, NH (603) 526-6899 www.flyinggoose.com

253 Main Street New London, NH (603) 526-5850 www.morganhillbookstore.com

Mon–Sat 9am–5:30pm

Serving Daily 11:30am–9pm

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

Serendipity Boutique

Jensen & Yurich Home

Game Set Mat

257 Newport Road New London, NH (603) 526-4475 www.serendipityofnewlondon.com

353 Main Street New London, NH (603) 526-2827 www.jensenandyurichhome.com

15 South Main Street, Lower Level Hanover, NH (603) 277-9763 www.gamesetmat.com

Mon–Sat 9:30am–5:30pm Sun 11am–4pm

Tue–Sat 10am–5pm Sun 11am–3pm

Mon–Sat 10am–6pm Sun 12–5pm

The Inn at Pleasant Lake

Lis Ann’s

Hole in the Fence Café

853 Pleasant Street New London, NH (603) 526-6271 www.innatpleasantlake.com

420 Main Street New London, NH (603) 526-9414

420 Main Street New London, NH (603) 526-6600 www.holeinthefencecafe.com

Please visit our website for our current hours.

Mon–Fri 10am–5:30pm Sun 10am–5pm

Emily Howe holds hands with her six-year-old niece Avry.

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BY EMILY HOWE 6 PHOTOS BY JACK ROWELL

THERE’S

NOTHING

IT!

Axel, salchow, back check, deke, a pile of old milk crates, and the Volunteer Fire Department. What do all these have in common? Our local skating rink, that’s what. The Tunbridge Rink is tucked in a bowl along the valley, in the shadows of low hills just next to the school. On any given day (or night!), you’re likely to find a half-dozen folks lacing up well-worn skates and warming up the old-fashioned way. We Vermonters tend to take our skating seriously—well, not seriously enough that a hockey game won’t come to a dead stop as a toddler takes her first cautious steps out onto the ice, but seriously enough that you can catch locals up well after midnight, smoothing, snowblowing, and flooding the little rinks scattered proudly through our villages. 

Find image at www.uppervalleyimage.com •

Clockwise from above: Front row, kneeling, from left: Dakota, Scotty, and Carter. Standing: Emily, Avry, Cole, Keenan, and Cody. Cody races toward the goal. Avry strikes out on her own across the ice.

ONLINE EXTRA

See the construction of a backyard rink in a time-lapse video and learn how to build your own at www.uppervalleyimage.com.

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My back aches just remembering all the little ones I hauled to their feet over the years, but really, it’s a wonderful memory.

Learning to Skate in Vermont I spent several winters BC (before children) teaching figure skating at the Randolph Rink, which is run by the Boys and Girls Club, in the next town over. My back aches just remembering all the little ones I hauled to their feet over the years, but really, it’s a wonderful memory. They were lucky enough to acquire Dartmouth’s old Zamboni and had perfect ice as a result. Many other area rinks have handpulled squeegee contraptions to get that coveted glass-like surface, and others just flood a space on their town green and hope for the best. If you grew up around here, you most likely learned to skate on a twigembedded rink, balancing precariously on some rusty, hand-me-down double blades and hanging onto a couple of stacked Sprague’s Dairy crates that you’d bloody your chin on when you fell. But by next year, you’d graduate to zooming around the crate babies and terrorizing beginners. When I try to conjure up my feelings about skating and why I too have burned the midnight oil shoveling off a rink by headlight, I can’t truly explain it; it seems nuts if you look at it objectively. Why do we do it? Why does the fire department stay up until 3am flooding the rink? Why do we argue at town meeting about replacing the torn liners? Why do parents bundle up their babies and force them, at first crying and uncooperative, to teeter around on a rock-hard, slippery surface?

Befriending Winter Seriously, we go out in temps frigid enough to freeze our nose hairs, strap Find image at www.uppervalleyimage.com •

Right: Emily practices her spiral around her giggling niece Avry. Below: Scotty and Carter vie for the puck.

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But once you get hooked, there’s nothing quite like the rhythm of stroking around some pond at twilight and feeling as if all is right in the world.

blades on our feet (blades!), and attempt to stay upright on a sheet of ice. (It’s like a joke. Really now, what lunatic thought this up?) But once you get hooked, there’s nothing quite like the rhythm of stroking around some pond at twilight and feeling as if all is right in the world. Stroke, stroke, breathe. Stroke, stroke, breathe. See the moon rising. Stroke, stroke, breathe. Or suddenly turning, quick and dangerous, moving in a way we weren’t designed to move and yet we are. Fast and unpredictable, 100 percent alive as our lungs inhale the painfully cold air, throwing up a sparkling spray of ice chips with the sharpest hockey stop yet. What was once merely a form of transportation remains so in the fact that it can transport us to a place of peace, or a place of adrenaline, or an emergency department to get our lip stitched. (Who hasn’t had a minor skating injury or two?) Vermonters ski, sled, snowshoe, skate, and generally frolic in the white stuff more than most—what other choice do we have? It’s that or hibernate. We see a lot of winter here, half the year if we’re lucky, and to survive it, you’ve got to find a way to love it somehow—rosy cheeks, wet mittens, laughing kids with snowflakes in their eyebrows. When you befriend winter, she can no longer be your enemy—a lesson the old timers have learned. Stroke, stroke, breathe. It’s how we count down the hours in the frozen months, because you know what they say—if you can’t beat ’em, join ’em. a Find image at www.uppervalleyimage.com •

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Find image at www.mountainviewpublishing.com •

A guide to planning a holiday party, with tips from local experts.

Celebrate the Season! PLAN THE PARTY

SET THE SCENE

By Susan Nye

CREATE THE MENU

FLOWERS AND STYLING BY ROBERTS FLOWERS OF HANOVER. PHOTO BY CPERRY PHOTOGRAPHY.

Find image at www.uppervalleyimage.com •

Enjoy a cozy (and stress-free) dinner with friends and family

t’s a special time of year. There’s lots of hustle and bustle, shopping, baking, and, most of all, celebrating. The holidays are a perfect excuse to entertain. Everyone is in a festive mood—sometimes a little frazzled—but definitely festive. While it can be daunting, a holiday party is a great way to share some good cheer with family and friends. Take a few tips from the pros and fill your home with music, laughter, good food, and fun.

START IN YOUR HEAD PHOTO COURTESY OF COVENTRY CATERING

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Chefs and caterers agree: When you are throwing a party, the place to start is in your head. Daniel Caple, the chef at Coventry Catering, puts it simply: “Successful chefs master several techniques;

PHOTOS ABOVE COURTESY OF BLOOD’S CATERING

Party Checklist ✔ Know your guests’ dietary restrictions and preferences. Include vegan, gluten-free, nut-free, and other options on your buffet table.

“Good chefs take the time to think things through. They plan the meal so everything comes together perfectly: the timing, the tastes, and the textures.” —Daniel Caple, chef at Coventry Catering

the first and most important is how to think.” He continues, “Good chefs take the time to think things through. They plan the meal so everything comes together perfectly: the timing, the tastes, and the textures.” Susan Reid, a baker at King Arthur Flour, echoes this sentiment. “You’ll avoid a lot of stress if you make as many decisions as possible in advance. My mother and grandmother taught me to take the time to figure everything out and then make lists.” >>>

✔ Offer a range of beverages from cider, eggnog, and sparkling juice drinks to adults-only versions with alcohol. ✔ If children will be among your guests, hire a sitter to entertain and supervise, and have a holiday movie or two on hand, plus board games or craft activities (without glue or glitter!).

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WHAT ABOUT HELP? “Fifteen to twenty is the limit for most home chefs. When it comes to a crowd, people need to consider more than the size of their living room. Do you have enough refrigerator and oven space to hold and prepare the food for a big party?”—Brendon Blood, Blood’s Catering

We all envy those couples who do a superb dance around the kitchen. They flawlessly trade off tasks and make entertaining look effortless. Even if you and your significant other are one of those couples, if you’ve got 20 or so people coming over, a little help never hurt. Lynn Caple of Coventry Catering says, “Caterers are on top of all the last-minute details. They know how to avoid and cope with surprises. In addition, they can take care of rentals from dishes and glasses to special equipment like punch bowls and chafing dishes, even an extra oven.” If you don’t want to hire a full-service caterer, consider hiring a helper or two or purchasing some prepared dishes. It will relieve a lot of the stress. Chef/owner Nicky Barraclough at Market Table can help you with beautiful side dishes and salads.

Good to have on hand

Whether you use a caterer to do it all or some of the food prep, chafing dishes always come in handy. Check out what’s new!

Microwaveable Mastrad hot plate, everythingkitchens.com

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Winter 2014/2015

Hamilton Beach 3-piece party crock, www.hamiltonbeach.com

For those much-needed extra hands, you’ll want multitaskers extraordinaire. From passing hors d’oeuvres to getting food from the oven and onto the table, to collecting dirty dishes and throwing them in the dishwasher, your temporary staff should do it all. The teenager across the street might not be able to handle it, but a waiter from your favorite restaurant certainly can. Whether you hire a caterer or one or two helpers, it will give you the extra hands you need to enjoy your own party. Even more important, your helpers will save you from an exhausting cleanup after everyone leaves. Imagine kissing your last guest goodbye and turning around to a humming dishwasher and a spotless living room. >>> Find image at www.uppervalleyimage.com •

PHOTOS THIS PAGE AND OPPOSITE TOP BY CPERRY PHOTOGRAPHY

CREATING A FESTIVE MOOD

R NOVE OF HA WERS TS FLO R E B BY RO YLING ND ST ERS A FLOW

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What’s one of the best things about throwing a holiday party? Your house is already decorated with baubles, bows, and evergreen boughs. Complete the look with the soft glow of candles and a festive floral arrangement, maybe two or three. Michael Reed of Roberts Flowers recommends, “Keep it simple. An arrangement with just red or just white flowers and some greens is stunning. Don’t be afraid to add a little glitz with glass ornaments and a touch of gold or silver spray paint and glitter.”

DIY

can

Natureâ&#x20AC;&#x2122;s Best

Beautiful decorations can be as close as your backyard. Evergreen boughs, boxwood and holly clippings, pinecones, and berries may be available just outside your door. Bring them inside!

Find image at www.uppervalleyimage.com â&#x20AC;˘

SETTING THE SCENE Unless you have a grand dining room and table, you’ll most likely opt for a buffet. Michael suggests that you consider multiple small arrangements rather than one large centerpiece for the buffet table. If you are a collector, have the florist arrange the flowers in your own vases, bowls,

and pitchers. “It’s more personal and less stressful to surround yourself with the things you love. Most florists will be delighted to work with your beautiful things. It sparks their creativity,” he says. To avoid a traffic jam in the serving line, channel your guests from left

to right. Set plates on the left, the food in the middle, and silverware on the right for good flow. To create better visibility and make self-service easier, Susan Reid of King Arthur Flour likes to change the heights of her serving dishes with cake stands and pedestals. She says,

Dress it up...let your imagination run wild

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“Don’t worry if you don’t have a huge collection of stands. Take a box or turn a bowl upside down, cover it with a cloth napkin, and top it with a tray or platter. It works just as well, and your secret is safe with me.” >>>

“The week before your party, go through your Here’s one serving dishes, choose of Susan’s favorite what you need, and set up the buffet. Put a sticky note on each platter, bowl, and tray with the name of the dish it will hold. No one wants to be hunting down or washing platters and bowls in the last few minutes before guests arrive.” —Susan Reid, King Arthur Flour

TIPS

tto ciu ches s o ea pr hp wit

fruit

platte

Find image at www.uppervalleyimage.com •

LET’S GET THIS PARTY STARTED Instead of fussing with lots of fancy hors d’oeuvres, John Hathorn from the catering department at the Co-op Food Stores suggests, “Let your guests help themselves to delicious smoked salmon and shrimp or beautiful, artisanal cheeses and charcuterie.” It will give everyone a chance to mix, mingle, and admire your holiday decorations. You can pick and choose your favorites or let Sarah Nusbaum from the Co-op’s cheese department make some suggestions. Sarah recommends, “Choose three to five of your favorites, depending on the size of your party, but definitely five for a big crowd. Start with a Brie; a Harbison from Jasper Hill Farm is lovely and rich.

Then add a log of fresh goat cheese and something sharp like Spanish Manchego. A good stilton and some aged cheddar are also great bets.” For some color, line the platter with fresh kale and add fresh berries or grapes. The Co-op has beautiful artisanal breads in the bakery as well as lots of interesting crackers to serve with the cheeses. To complete the nibbling, find strategic spots for bowls of fragrant nuts and spicy olives. Then again, you can make your life a little easier and have the Co-op’s kitchen staff put something together for you. John says, “Our catering menu is on the Co-op website or call us. As long as it’s within reason, we will go off the menu.”

“Start with a Brie; a Harbison from Jasper Hill Farm is lovely and rich. Then add a log of fresh goat cheese and something sharp like Spanish Manchego. A good Stilton and some aged cheddar are also great bets.” —Sarah Nusbaum, cheese department, Co-op Food Stores

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Setting up a bar for a diverse group requires some decision making. You want to keep it simple, but not so simple that your guests are left without adequate choices. A festive cocktail can add some sparkle to your party. “Make up a batch of punch in advance,” says James Ives, the bartender at the Hanover Inn’s Pine Restaurant. He encourages party givers to “Try something new and have some fun with it. After all, it’s the holidays.” >>>

From James Ives, the bartender at the Hanover Inn’s Pine Restaurant

R C L A I FI E

WI N

CARNIVA

LK PUN WINTER CARNIVAL CLARIFIED MILK PUNCH Makes about 3 quarts

About 12 limes 1N cup sugar K whole nutmeg, grated 7 allspice berries 750 ml bottle cachaça (aged if available)*

JAMES IVES, PINE RESTAURANT.

SPICY HOT CHOCOLATE

S PI C

oz unsweetened chocolate cups whole milk cup sugar tsp cayenne tsp cinnamon vanilla bean, roughly chopped Chartreuse (optional)

C H OC OT

O TE LA

6 6 1 1 2 1

Serves 6–8

PHOTOS BY JACK ROWELL.

From James Ives, the bartender at the Hanover Inn’s Pine Restaurant

Put the chocolate, milk, sugar, and spices in a saucepan and, whisking frequently, heat to steaming. Strain into mugs and serve piping hot, with or without a shot of Chartreuse.

750 ml bottle Rhum Barbancourt 500 ml (about 16 oz) Benedictine liqueur O cup water 2 cups whole milk Peychaud’s bitters Garnish: lime or lemon twist

1. Use a sharp vegetable peeler or zester to remove the peel from five limes. Put the zests and the sugar in a large container, muddle them, cover, and let sit overnight. 2. In another large container, combine the nutmeg, allspice, cachaça, Rhum Barbancourt, and Benedictine. Cover and let sit overnight. 3. Bring the water to a boil, add it to the lime–sugar mixture, and stir until the sugar dissolves. Add the spice-infused spirits to the lime– sugar syrup. Juice enough limes to make 1K cups, add the juice to the spirits mixture, and stir to combine. 4. In a saucepan set over medium heat, bring the milk to 190°. Carefully pour the milk into the mix. Let the punch sit for four hours without stirring. 5. Strain the punch through a jelly strainer. Pour the punch into pint or quart containers, cover, and refrigerate for 24 hours. Sediment will settle to the bottom of the containers. Decant the clear liquid and rebottle. Store the punch in the refrigerator until ready to use. 6. To serve, pour 4 ounces of punch into a glass filled with ice. Stir in 2 dashes of Peychaud’s bitters, and garnish with a lime or lemon twist. * Brazil’s most popular distilled spirit, cachaça is made from sugarcane juice.

Find image at www.uppervalleyimage.com •

L E D CI D ER

From Keith Walsh, bartender at Elixir Restaurant

h MULLED CIDER

Serves 20 to 30

KEITH WALSH, ELIXIR RESTAURANT.

PHOTOS BY JACK ROWELL.

When it comes to glassware, Keith Walsh, the bartender at Elixir Restaurant, says, “It’s great to have the proper glass for each drink. However, for a big party, it can get real complicated real fast. So, I’m not a stickler for tradition. Forget the martini glasses for one night. A couple of cases of eight- and twelveounce jelly jars can take the place of

stemless wineglasses and rocks glasses. They’re sturdy, won’t break the bank, and go back in the case and out of the way until your next party.” (Unless you decide to whip up a batch of jam or pickles first!) He adds, “It’s not about the proper glass but spending time and celebrating with people you love and cherish.” >>>

Both bartenders suggest that your bar include a case each of red and white wine, a couple of six packs of beer, fresh bartenders’ fruit juices, and sparkling water or soda. If you can find them, use the small cans of soda. A big bottle may be cheaper, but it loses its fizz quickly. The professionals also advise home bartenders to use a jigger and stock plenty of ice. How much ice? Both agree, “You can’t have too much ice or too many cocktail napkins.”

TIPS

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2 2 2 8 2 6 1

tsp whole cloves tsp whole allspice Tbsp orange zest cinnamon sticks, plus more for garnish gallons local, unfiltered cider Tbsp maple syrup large pot or crockpot Cheesecloth and string

1. Place the cloves, allspice, orange zest, and cinnamon sticks in a square of cheesecloth and tie it closed with string. 2. Put the cider, cheesecloth bundle, and maple syrup in a large pot or crockpot. 3. Stirring frequently, bring the cider to a boil. Reduce the heat and simmer, stirring occasionally, for about 30 minutes. Remove the cheesecloth bundle and serve in mugs with a cinnamon stick. Feel free to use less maple syrup and more spices if you like. Either way, leave the top off the pot so the aroma fills the house!

M UL

A N HA T N TA

M ED

From Keith Walsh, bartender at Elixir Restaurant

MULLED MANHATTAN Serves about 20

Jefferson 10-year-old rye whiskey 2 cups mulled cider, chilled About 2 oz Angostura bitters About 20 orange twists For each Manhattan: 2K oz Jefferson 10-year-old rye whiskey 1K Tbsp chilled mulled cider 4 dashes Angostura bitters 1 orange twist Fill a cocktail shaker with ice, add the whiskey, cider, and bitters and shake vigorously until the shaker is too cold to hold. Strain the Manhattan into a glass. Rub an orange twist around the rim of the glass, drop the twist into the Manhattan, and serve (can be also be served on the rocks).

Find image at www.uppervalleyimage.com â&#x20AC;˘

From Chef Aaron Gerber at the Tip Top Café

IS K E T

T I P TO P

FÉ BEEF

TIP TOP CAFÉ BEEF BRISKET

Plenty for 20–25 people 10 lb brisket Salt and pepper K cup canola oil 2 large Spanish onions, roughly chopped K celery stalk, roughly chopped 2 large carrots, roughly chopped 5 dried arbol chiles, crumbled 9 cloves garlic, smashed 1 bunch thyme 3 bay leaves 4 cups red wine 5 quarts veal or beef stock N cup cold butter

1. Preheat the oven to 325°. Season the brisket liberally with salt and pepper. Put half of the oil in a large roasting pan and sear the brisket on both sides until nicely caramelized and golden brown. Remove the brisket from the pan and reserve. 2. Pour the grease from the pan and add the remaining oil. Add the vegetables, chiles, and herbs, and cook over medium heat, stirring and scraping the pan. When the vegetables are caramelized, add the wine and reduce by half. Add the stock and bring to a simmer. Return the brisket to the pan. 3. Cover the pan and cook at 325° for 3K to 4 hours. The meat should be fork tender but not falling apart. Let it rest in the juices for 30 minutes, transfer to a cutting board, and slice against the grain. Transfer the brisket to a deep serving platter. 4. Strain the cooking liquid into a saucepan and discard the vegetables. Reduce the liquid to half, add the butter, and whisk until melted and incorporated. Pour the sauce over the sliced brisket and serve.

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Good friends make for a great party, and wonderful food will make it even better. A great meal doesn’t need to be fussy or complicated. Keep it casual and easy with a menu that includes dishes you can prepare well in advance and that require little, if any, last-minute preparation. “I love to cook during the holidays,” says Chef Aaron Gerber of the Tip Top Café. “Home-style cooking is perfect for a party. Something hearty like a whole roast chicken, pork roast, or brisket is perfect for a crowd.” Peter Bayliss, sous chef at the Tip Top Café adds, “Braising, low and slow with wine and loads of onions, carrots, celery, and herbs, creates wonderful flavor. Finish the dish with a sprinkle of fresh herbs or lemon zest; it will make a world of difference.” >>>

RO U TS

From Chef Pete Bayliss at the Tip Top Café

CAFÉ YLISS, TIP TOP AND PETER BA K ROWELL AARON GERBER PHOTOS BY JAC

FIGURING OUT THE FOOD

U SSEL

ROASTED

ROASTED BRUSSELS SPROUTS

Serves 20 5–6 lb Brussels sprouts, trimmed and halved 1K lb boiled and peeled chestnuts 2 large shallots, sliced 10 cloves garlic, sliced 3 Tbsp chopped fresh thyme leaves 2 tsp ground nutmeg Salt and pepper to taste Extra-virgin olive oil 1K cups chopped dried cranberries 3 Tbsp lemon zest 1. Preheat the oven to 450° and place an empty sheet pan on the middle rack. 2. Put the Brussels sprouts in a bowl, add the shallots and garlic, and season with thyme, nutmeg, salt, and pepper. Add enough extra-virgin olive oil to lightly coat, about N cup, and toss to combine. 3. Working in batches if necessary, spread the Brussels sprout mixture in an even layer on the hot sheet pan

and roast at 450° for 6 minutes. Stir the Brussels sprouts, return to the oven, and roast for 6 minutes more. Repeat every 6 minutes until the vegetables are nicely browned and tender. 4. While the Brussels sprouts are roasting, cut the chestnuts into large pieces and toast in a sauté pan with a little bit of oil or butter. 5. Once the Brussels sprouts are tender and browned, toss them in a bowl; add the chestnuts, cranberries, and lemon zest, and season with salt and pepper to taste. Then toss and serve. The Brussels sprouts can be roasted in advance and rewarmed just before serving.

Find image at www.uppervalleyimage.com •

CHICKEN TAGINE WITH TUNISIAN COUSCOUS

T U NI

From Chef Bruce MacLeod of Carpenter & Main

IT H

C HI C

A GI NE NT

Serves 20 20 chicken thighs Salt and white pepper to taste K cup canola oil 2 onions, diced N cup sliced garlic N cup minced ginger 3 Tbsp sweet Spanish paprika 4 tsp whole cumin seed 1 cinnamon stick 1 pinch saffron 1 quart chicken stock 6 cups cooked chickpeas 2 cups dried apricots, soaked and halved 1 cup sliced almonds, toasted Tunisian Couscous (recipe follows)

N COUSC

1. Preheat the oven to 350°. Season the chicken with salt and pepper, and heat the canola oil in a large pan over medium-high heat. Working in batches, add the chicken, skin-side down first, and brown both sides. Transfer chicken to one or more large casserole dishes, and arrange in a single layer.

BRUCE MACLEOD, CARPENTER & MAIN.

2. Pour out all but 2 tablespoons of the oil from the pan and add the onions. Reduce the heat to medium and cook, stirring frequently, until the onions are soft but not brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 3 minutes. Stir in the spices, add the stock and chickpeas, and bring to a boil. Pour the onions and chickpeas over the chicken and cover. PHOTOS BY JACK ROWELL.

DINNER IS SERVED Winter is the perfect time for make-ahead dishes that bubble in the oven while you entertain your guests. Everyone loves comfort food, so plan on fork-tender brisket or a bubbling coq au vin. Prepare a cheesy gratin early in the day, and then bake it to perfection just in time for dinner. You can roast a big pan of vegetables or prep a puree well in advance, and then pop them into the oven to reheat in minutes. Assemble the salad in the morning and store it in the refrigerator until the last minute. By providing a few choices, everyone will enjoy a wonderful dinner, including the unlucky few with allergies or food sensitivities. Chef/owner Bruce MacLeod of Carpenter & Main also likes to keep it homey with comfort food. However, he suggests that you make your party stand out by trying something a little different, something interesting. For example, Carpenter & Main recently added a few North African dishes to the menu. Bruce remembers, “At first, I was nervous. Would people be interested in this type of cuisine? It’s been fun, and people are really enjoying it.” Whatever you decide to cook, Chef Aaron reassures nervous hosts, “Cook with your heart, and your dinner will be delicious.” >>> 52 i m a g e •

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3. Place the chicken in the oven and bake until tender, 45 to 60 minutes. Remove the pan from the oven and add the apricots. Move chicken to top of the stew and garnish with the toasted almonds. Serve with Tunisian couscous or rice.

YZ TUNISIAN COUSCOUS

8 cups water K tsp salt 2 lb Tunisian hand-rolled couscous or Israeli couscous N cup extra-virgin olive oil N cup chopped flat leaf parsley Bring the water and salt to a boil. Add the couscous and return to a boil. Turn off heat, cover, and let stand 8 minutes. Fluff the couscous with a fork, add the olive oil and parsley, and toss to combine.

From Chef Bruce MacLeod of Carpenter & Main

ETS & M

ES ROAST IC

OLDE

G ED

CC A N S P

then carefully open the pouch and test the largest beet. If they are not done, reseal the pouch and continue cooking. If the beets seem dry, add another ice cube before resealing.

ROASTED GOLDEN BEETS WITH MOROCCAN SPICES

Serves 20 or more 6 lb golden beets Olive oil 2 small red onions 3 Tbsp Ras el Hanout (recipe follows) K cup extra-virgin olive oil K cup aged sherry vinegar Salt to taste Mesclun greens (optional)

3. Meanwhile, peel and thinly slice the onions and place in a bowl. 4. When the beets are cooked, cool slightly. The warmer they are, the easier they are to peel. Peel the beets and cut in O-inch cubes and add to the onions. 5. Put the Ras el Hanout and the vinegar in a small bowl and whisk to combine. Whisking constantly, slowly add the extra-virgin olive oil and continue whisking until well combined and emulsified.

1. Preheat oven to 400°. 2. Clean and place the beets in one or more heavy-duty aluminum foil pouches with salt, pepper, a splash of olive oil and an ice cube. Doublefolding the corners, seal each pouch securely, place on a sheet pan, and cook at 400° until the beets are tender when pierced with a fork. Cooking times will vary depending on the size of the beets. Large beets (4inch diameter) usually require 1 to 1K hours. To test the beets, remove from oven and let stand for a few minutes,

6. Drizzle the beets and onions with enough vinaigrette to lightly coat, and toss to combine. This salad is best made early in the day and refrigerated to combine the flavors. Just before serving, add the greens, if using, and toss again.

YZ RAS EL HANOUT – MOROCCAN SPICE MIX

Makes 3/4 cup 2 Tbsp ground ginger 2 Tbsp ground mace 1K Tbsp ground cardamom 1 Tbsp ground turmeric 1 Tbsp ground cinnamon 1 Tbsp ground allspice 1 Tbsp ground coriander 1 Tbsp ground nutmeg

1K 1K K N N

tsp ground black pepper tsp ground white pepper tsp ground aniseed tsp cayenne tsp ground cloves

Put all the spices in a bowl and whisk to combine.

Find image at www.uppervalleyimage.com •

END ON A SWEET NOTE A beautiful dessert makes a meal truly memorable. A dessert table with many choices to intrigue and tempt your guests is a great idea for a party. Have a mix of tiny bites and include different textures and flavors. Crème brûlée is luscious but requires some last-minute fussing, so save it for a smaller dinner party. Instead, serve just-as-luscious chocolate mousse or panna cotta in tiny dessert glasses, espresso cups, or even shot glasses. Seasonal favorites are also great. Think Christmas cookies, mini gingerbread cupcakes, or individual eggnog bread puddings. Sound overwhelming? Not if you rely on your favorite bakers and candy makers. Charles Umpleby, baker/owner of Umpleby’s Bakery, says, “Buying dessert makes good sense. Your baker can create things you wouldn’t dream of making because they’re just too complicated or take a couple of days to prepare.” He suggests, “A Bûche de Noël or Yule Log will make a striking and memorable centerpiece on your dessert table.” Sold only at the holiday season, these special cakes are rolled and decorated to look like a log. Umpleby’s decorates them with meringue mushrooms and a fondant snowman. A Bûche de Noël is certainly glorious, but it has some competition. Susan Morrison, owner of The Chocolate Shop, says, “A plate of chocolates can steal the show!” Susan’s shop carries chocolates from around the world. Her portable buffets filled with chocolates and other delightful confections are very popular during the holidays. Or maybe you’ll skip the chocolates on the dessert table and have Susan make up delicious little gift bags for your guests to take home. Whether entertaining at home or out with friends, it seems that food allergies are on the rise. Donna Langlais, a manager at Lou’s Restaurant and Bakery, suggests, “You may want to be prepared with some gluten-free options. We have gluten-free cakes and cupcakes decorated for the holidays.” She adds, “We are always happy to work on special requests.” If you decide to do most of the baking and dessert making on your own, Susan Reid reminds everyone, “The freezer is your friend. Pie dough and many cakes and cookies freeze beautifully. Get started now and avoid the rush!” a

Have a lovely evening with friends and family. Whether you decide to invite the entire neighborhood or stick with your nearest and dearest, have a wonderful party and happy holidays! 54 i m a g e •

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ORANGE–CHOCOLATE MOUSSE

Serves 24 (3-ounce servings) or 12 (6-ounce servings)

1 1 K 6 3 2 2

About 10 oz good bittersweet, milk, or white chocolate, chopped Sugar: 4–5 Tbsp for bittersweet chocolate; 3 Tbsp for milk or white chocolate Grated zest of 1–2 oranges tsp espresso powder (omit if using white chocolate) tsp cinnamon (optional) tsp salt large egg yolks cups heavy cream, plus more for garnish Tbsp Grand Marnier tsp pure vanilla extract

1. Put the chocolate in a bowl. 2. Put the sugar, zest, espresso powder (omit if using white chocolate), cinnamon (if using), and salt in a heavy saucepan and whisk to combine. 3. Add the yolks 1 or 2 at a time and whisk to combine. Whisking constantly, slowly add 1 N cups cream and continue whisking until well combined. Cook the custard over low heat, whisking frequently until it registers 170° on a candy thermometer. 4. Pour the hot custard through a fine-mesh sieve into the bowl with the chocolate. Let sit for a few minutes and whisk to combine. Stir in the Grand Marnier and vanilla. Stirring frequently, let sit until it cools completely. 5. Beat the remaining cream until it holds stiff peaks. The cream should be very cold. Whisk one-fourth of the whipped cream into the chocolate custard. Gently fold in the remaining whipped cream. 6. Transfer the mousse to small dessert glasses, shooters, or espresso cups. Cover and refrigerate for at least 4 hours before serving. Remove from the refrigerator about 15 minutes before serving. Garnish with whipped cream and fresh raspberries and serve.

LEMON TARTLETS

Makes about 20 mini tartlets Sugar and Spice Cookie Tartlet Shells Homemade or store-bought Lemon Curd or Lemon Mousse Garnish: whipped cream and fresh berries Use a pastry bag with a medium tip or two small spoons to place a small dollop of Lemon Curd or Lemon Mousse into each tartlet shell. Garnish with a little whipped cream and fresh berries. Can be prepared 2 to 3 hours before serving, covered, and refrigerated. SUGAR AND SPICE COOKIES AND TARTLET SHELLS

Makes about 4 dozen cookies or tartlet shells, or a combination of the two

1 K K K

4. Lightly grease a mini muffin tin with butter or cooking spray, and line baking sheets with parchment paper. 5. Remove the dough from the refrigerator and divide it into quarters. Keep the remaining pieces refrigerated until needed.

From the bakers at King Arthur Flour

K K 1K K 1 1 4

3. In a medium bowl, sift together the flour, nutmeg, ginger, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, beating until well combined. Cover the dough and refrigerate for several hours or overnight.

6. Roll out each piece of dough on a lightly fl oured work surface to a 1/8-inch thickness. Use a round cookie cutter to cut the dough and gently press the rounds into the muffin tins. Refrigerate the tins for 30 minutes.

cup unsalted butter cup vegetable shortening cups sugar cup cream cheese, softened tsp vanilla large egg cups King Arthur Unbleached All-Purpose Flour tsp ground nutmeg tsp ground ginger tsp baking soda tsp salt

7. Preheat the oven to 375°. While oven is heating, roll out any remaining dough on a lightly floured work surface to a V-inch thickness and use your favorite holiday cookie cutters to shape cookies. Refrigerate scraps and reroll them, cutting out tartlet shells or cookies until all the dough has been used.

1. In a large bowl, cream the butter, shortening, and sugar until light and fluffy. 2. Mix in the softened cream cheese, vanilla, and egg, and beat well.

8. Bake the tartlets and cookies at 375° until they’re just firm but still somewhat pale, and just lightly browned around the outer edges, 6 to 7 minutes. Let them cool in the tins or on the baking sheets. For larger tartlets, use a regular muffin tin. The tart shells can be made ahead and frozen.

YZ LEMON CURD

You can also use store-bought lemon curd, available at specialty food shops and the Co-op Food Stores. Makes about 2 cups 8 large egg yolks 1 cup sugar 1 Ginger root, 1-inch piece, fi nely chopped K tsp cinnamon K tsp salt M cups freshly squeezed lemon juice (about 10 lemons) 10 Tbsp unsalted butter, cold, cut into small pieces Zest of 2 lemons

1. Prepare an ice bath by filling an oversized bowl halfway with ice and water and placing another bowl in the ice water. Set aside. 2. Whisk the yolks, sugar, ginger, cinnamon, and salt together in a heavy saucepan. Whisking constantly, slowly add the lemon juice and continue whisking until well combined. Set over low heat and cook, whisking frequently until the mixture reaches 170° on a candy thermometer. 3. Remove the pan from the heat. Add butter, a few pieces at a time, and whisk until incorporated. Pass the curd through a fi ne-mesh sieve into the bowl set in ice water. Stir in the zest. Stir frequently until cool. 4. Cover and store in the refrigerator until cold and firm, at least 1 hour. You can make the Lemon Curd 2 to 3 days ahead. Use any leftover curd as a topping on pound cake, pancakes, or waffles, or spread some on your morning toast. Find image at www.uppervalleyimage.com •

WHERE TO FIND THE EXPERTS! Blood’s Catering and Party Rentals 1147 Hartford Avenue/Route 5 North White River Junction, VT (802) 295-5393 www.bloodscatering.com Carpenter & Main Restaurant 326 Main Street Norwich, VT (802) 649-2922 www.carpenterandmain.com Co-op Food Stores 45 South Park Street Hanover, NH (603) 643-2667 12 Centerra Parkway Lebanon, NH (603) 643-4889 209 Maple Street White River Junction, VT (802) 295-3400 www.co-opfoodstore.com Coventry Catering 39 South Main Street White River Junction, VT Catering: (603) 252-5605 Café: (802) 296-2227 www.coventrycatering.com Elixir Restaurant 188 South Main Street White River Junction, VT (802) 281-7009 www.elixirrestaurant.com King Arthur Flour Retail Store, Bakery & Café 135 US Route 5 South Norwich, VT (802) 649-3361 www.kingarthurflour.com Lou’s Restaurant & Bakery 30 South Main Street Hanover, NH (603) 643-3321 www.lousrestaurant.net Market Table 44 South Main Street Hanover, NH (603) 676-7996 www.markettablenh.com Pine Restaurant at The Hanover Inn 2 East Wheelock Street Hanover, NH (603) 646-8000 www.pineathanoverinn.com Roberts Flowers of Hanover 4 West Wheelock Street Hanover, NH (603) 643-4343 or (800) 643-4555 www.robertsflowersofhanover.com The Chocolate Shop of Hanover 3 Lebanon Street Hanover, NH (603) 643-9031 www.chocolatenow.com Tip Top Café 85 North Main Street White Rive Junction, VT (802) 295-3312 www.tiptopcafevermont.com Umpleby’s Bakery & Café 3 South Street Hanover, NH (603) 643-3030 www.umplebys.com

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Find image at www.uppervalleyimage.com â&#x20AC;˘

MOUNTAIN STATS Number of trails: 30 Skiable acres: 84 Longest trail: 1 mile Snowmaking coverage: 80 percent Summit elevation: 1,800 feet Vertical drop: 700 feet Skier visits per year: 5,500

GET INVOLVED! For more information on the Whaleâ&#x20AC;&#x2122;s skiing and snowboarding programs, its volunteer needs, or to donate to the Upper Valley Snow Sports Foundation, go to www.whaleback.com.

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By Lisa Densmore Ballard

saving the

WHALE Whaleback Mountain’s new incarnation as a nonprofit, community-run ski area

It’s hard to miss the white hump next to Interstate 89 in Enfield, especially on a winter evening. The entire hill is moving. A colorfully painted chairlift carries equally colorfully clad skiers and snowboarders up the hill. More schuss down the white ribbons of snow through pools of whitish-gold light. A parade of minivans, SUVs, and a school bus or two go in and out of the parking lot as one group of kids heads home and another one arrives. It’s also hard to imagine a winter in the Upper Valley without Whaleback Mountain. However, this sea of activity nearly dried up in April 2013 when Whaleback’s owners, two-time Olympian Evan Dybvig and Rutland skate park entrepreneurs Dylan Goodspeed and Frank Sparrow, shuttered the ski area and declared bankruptcy. Initially, they intended to sell off the mountain’s assets to help repay its one-million-dollar debt. 

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Generations of Upper Valley skiers have learned to ski and enjoyed the many competitions hosted by Whaleback each winter. The mountain hosts both racing and freestyle programs for local youth.

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But its skiers couldn’t stand to see the Whale permanently beached. At the eleventh hour, they formed the Upper Valley Snow Sports Foundation (UVSSF), giving the mountain another chance. “It happened fast and furiously,” recalls Cornelia Purcell, a member of the UVSSF board who has spent many winter evenings at Whaleback with her husband and two sons through the Ford Sayre Memorial Ski Council. “We got the paperwork done [for nonprofit status] before the auction, which we were able to delay so it could sell as one big lot. If the lifts and its parts had been sold separately, the ski area would probably have never run again.” Opposite top: A volunteer repaints Whaleback Mountain's base lodge. Opposite bottom and above: Whaleback's deck gets much-needed repairs after damage by Tropical Storm Irene.

A Mission Randolph National Bank of Vermont foreclosed on the ski area during August 2013 and put it up for auction. When no one bid, the UVSSF obtained an operating lease, and then,

through an intense fundraising effort, purchased it for $300,000 in December 2013—well, 95 percent of it. The ski area is actually on two pieces of land. The one purchased by the UVSSF (145 acres) has the chairlift, trails, and base lodge. The other parcel (9 acres), controlled by Tim Herbert, the owner of Whaleback prior to Evan Dybvig’s group, has the maintenance garage and the parking lot. The purchase of the main ski area was just the beginning of a complex series of negotiations. To obtain the second parcel, the UVSSF acquired an operating lease while ownership of it went into a trust. “It gives us time,” explains Cornelia. “The UVSSF controls the second lot thanks to the trust. Through anonymous donations, we were able to create a trust agreement that we’ll have to pay back in three to four years. . . . Our mission is to keep the ski area intact and in the community. We need the second lot to protect that.” 

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As a result, the Upper Valley is now home to one of only a handful of community owned and operated nonprofit ski operations in the United States, which include Cochran’s Ski Area in Vermont, the country’s first 501(c)(3) ski area, and the Jackson Ski Touring Center in New Hampshire.

Whaleback’s History The Whale has come close to extinction several times during its 59-year history. Originally called Snow Crest Ski Area, it was founded in 1956 by Ernest Dion, a standout ski jumper with the Lebanon Outing Club. Dion was later inducted into the US Ski Hall of Fame for his work on developing early 62 i m a g e •

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The updated kitchen and cafeteria's serving counters inside Whaleback's base lodge.

laminated skis and as a charter member of SnowSports Industries America (SIA), the national trade association of the ski and snowboard industry. A T-bar and a rope tow hauled skiers up Snow Crest’s slopes until 1968, when the ski area closed for the first time. Ernest Dion sold Snow Crest to a group of investors that included Jim and Clark Griffiths, who bought out their other partners, cut more trails, and renamed it Whaleback Mountain. Jim Griffiths managed the ski area until 1985, when it was purchased by Thomas Kent and Jeffrey Reed. Kent and Reed added snowmaking and lights for night skiing, but after several warm winters, the ski area was forced to close again. A couple of years later, Jim Griffiths’ son-in-law Tim Herbert reopened the mountain and ran it until 2001.  Find image at www.uppervalleyimage.com •

The lifts lay dormant another five years. During that time, Tim sold Whaleback to Evan Dybvig and his partners, who intended to turn it into a freestyle sports center. They reopened the mountain for the 2006 ski season with plans to add an indoor training facility, but a strong economic current overwhelmed the Whale once again, and the plan never materialized. Old Man Winter was thin on snow the first two ski seasons, and several investors dropped out. A loan from the Small Business Administration failed to come through, and the economy slipped into recession. It was more than the local ski area could bear.

A New Era By resuscitating Whaleback Mountain as a community nonprofit ski area, the UVSSF has breathed new life into snow sports in the Upper Valley, but it’s a different life than before. “We need to get people in the mode that we’re a nonprofit now,” says Cornelia. “The community has to feel ownership. The mountain is open. We got the critical stuff done, such as repainting the lodge, redoing the deck, which was damaged during Tropical Storm Irene, and updating the kitchen. Brad Hastings with Golf and Ski Warehouse is organizing the rentals. There’s a lot of sweat equity already in it, but there’s a lot of fundraising and work still to do.” The UVSSF needs to raise about a million dollars to cover key short-term needs, including making the snowmaking and lighting systems more efficient and adding a surface lift in case the circa 1968 chairlift needs repairs. “Once we uncovered what’s there, there were so many needs,” says Cornelia. “The kitchen and deck cost more than we anticipated. The wiring needs updating. The valves on the snowmaking system need to be replaced. We’re pretty Yankee about it, but it still takes money. . . . The enthusiasm is greater than the money raised. We would love to do everything now, but we can’t. Instead we’re trying to show improvement and move ahead in a logical way.” 64 i m a g e •

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For the Kids Thanks to the UVSSF’s efforts, Whaleback remains a busy place with 600 kids on its slopes each week, about 300 from 11 after-school programs and the rest from local ski and snowboard teams including Kimball Union Academy, Cardigan Mountain School, Ford Sayre, and the Whaleback Mountain Club. “If Whaleback wasn’t here, most of these kids wouldn’t ski,” says Cornelia. “Imagine if all those kids were inactive! Skiing is a traditional New England activity. Kids learn independence and a respect for nature on the slopes. They’re out there in the rain and snow.” To be viable long term, Whaleback still has a ways to go, not only to find the capital and manpower to maintain and upgrade its facilities but also to create non-winter uses for them. Adding a five-kilometer Nordic skiing loop with lights and snowmaking on its flat summit is among the longterm goals. However, for this winter, it remains a place where skiers can take a couple of runs after work, join the Thursday night race league, give their kids an opportunity for fun and competition, or ski safely with small children. It is a community resource and outdoor recreational facility—and a bargain. A season’s pass at Whaleback runs from $210 to $399 per winter depending on age and whether you want to ski weekends or just midweek. Day tickets range from $15 for a two-hour pass to $40 for a full-price all-day adult ticket. “Destination skiers aren’t going to choose Whaleback over Killington,” says Cornelia, “but if you want low crowds and a high volume of skiing, Whaleback is a good value.” It’s also an example of how Upper Valley residents band together to support local nonprofits. “It’s not without its trials and tribulations,” says Cornelia. “We’ve got a long list of things to do. We need manpower and money, but it’s all good.” a Find image at www.uppervalleyimage.com •

community By Susan Shea 6 Photos by Jack Rowell

It’s a rainy Thursday afternoon in November near a long, low building on the banks of the White River. As dusk falls, several people huddle under the small porch of this former warehouse, waiting for the door of the Randolph Area Food Shelf to open. Inside, volunteer Tara Race is carefully placing eggs delivered that morning into half-dozen and dozen cartons. At 5pm, she unlocks the door and hangs out the “open” flag. 

Inside N E I G H B O R S

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THE RANDOLPH AREA FOOD SHELF

F E E D I N G

N E I G H B O R S

Ken Tonnissen, a Tuesday storefront volunteer, also serves as a board trustee.

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community Clockwise from below: Volunteer Margaret Paini sorts food. Choosing items from the Food Pantry's shelves. Jo Busha, pantry operations coordinator, stocks the cooler. A customer checks her list. Bagging groceries. Committee member Warren Needham, board member Sharon Needham, and Jo Busha with a bag of fresh corn.

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“I would never have guessed so many people use it . . . . It's definitely been an eye-opener.” Customers stream in and wait at the counter as Tara checks them in on the computer and punches their cards. A young woman and her five-year-old daughter are there for the first time. Tara types in their information. The woman explains that she and her husband recently separated; she has moved to Randolph to be near her mother and does not have a job yet. Tara gives her a shopping list for a small family showing the number of food items of each type she can take. The little girl starts crying. Tara suggests she help her mom shop. The girl begins putting cans into their cart and quiets down.

Serving Families of All Sizes Monique Sanders is busy restocking groceries on the shelves: chicken noodle soup, canned corn, pasta sauce, mac and cheese mix, and much more. Monique moved back to Vermont nine months ago and volunteered at the Food Shelf as a “good way to meet people and do a good service at the same time. I would never have guessed so many people use it,” she says. “It’s definitely been an eye-opener.” Food was delivered Friday morning by the Vermont Foodbank to the Food Shelf’s Prince Street headquarters. Peter Leonard, retired manager of Vermont Technical Find image at www.uppervalleyimage.com •

community

Above: Volunteer Jo Busha helps client bag corn. Opposite: With the help of the Food Shelf, many area families will be able to enjoy healthy meals.

“One thing that always impresses me,” comments Stuart, “is how the Randolph community supports the Food Shelf. We are 100 percent volunteer-run, and 100 percent of our financial support comes from the community.” College’s dairy farm, and four other volunteers were on hand at 8am to unload the monthly delivery. According to Peter, who along with Joan Miles and Tom Cooch orders the food, the Randolph Area Food Shelf purchases 90 percent of its food at a price just above wholesale from the Vermont Foodbank, a statewide nonprofit. The Food Shelf buys fresh food such as eggs, milk, and butter from farms and distributors. In season, local farmers and gardeners donate produce. The Randolph nonprofit gives away over 72,000 pounds of food per year to people in need in Randolph, Brookfield, 70 i m a g e •

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Braintree, and East Granville. Fifty to sixty families, or about 150 people per week, use the food shelf, says Stuart Edson, president. The Food Shelf is meant as a supplement; clients are limited to two visits per month. A variety of people shop here, continues Stuart—single moms, families with one breadwinner, seniors on fixed incomes, disabled people. Especially since the recession, a large percentage are working families in low-wage jobs. Says one shopper, “My family wouldn’t survive without it. I’m disabled. I had a drunk driver run me over.” Bare spots appear on the shelves as

people shop, and groceries need to be restocked. Volunteer Marie Dunwoody exclaims over the size of a turnip donated by a Brookfield gardener. “I’ve never tasted turnip,” she confesses. “I guess you didn’t grow up poor in Vermont,” remarks a woman holding onto a cane. Marie helps an older man, checking the contents of his basket against the shopping list and bagging his groceries. The man is excited to be getting a pound of ground beef. Marie asks him if he wants to sign up for a Christmas box. He does.

Volunteers Make It All Work Each year, Food Shelf volunteers prepare about 150 boxes with all the fixings for a holiday dinner. Last year the boxes contained a turkey, potatoes, onions, butternut Find image at www.uppervalleyimage.com •

community squash, frozen corn, homemade pies, applesauce, bread and jam, and a pair of socks. On the morning of distribution day, volunteers pack the boxes according to family size. In the afternoon, clients come to pick them up; strong volunteers help carry boxes to cars. “One thing that always impresses me,” comments Stuart, “is how the Randolph community supports the Food Shelf. We are 100 percent volunteer-run, and 100 percent of our financial support comes from the community.” Fifty-four volunteers run the Food Shelf, says Laura Perez, who is in charge of volunteer operations. In addition to staffing the food pantry, volunteers serve on the board and committees, organize fundraising events, and procure food. Braintree’s Tom Cooch, a retired teacher, is the Food Shelf’s volunteer IT wizard. At 6:50pm, the Food Shelf is getting ready to close; 25 people have shopped here today. A heavyset man in his 30s comes in for the first time. He says he was recently laid off from his job in auto sales; he and his son moved in with his brother in Randolph. The volunteers stay late so he can shop. a For more information about the Randolph Area Food Shelf or to donate, visit www.randolphareafoodshelf.org.

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what’s in store by Katelyn Turner Photos by Tom McNeill

Health, flavor, purity, and inspiration. Those are the guiding principles that InfuseMe, a store that specializes in selling fresh and organic olive oils and vinegars, instills in their business and works to share with their customers. “When you go to a grocery store, you’re getting limited information. The labels will not tell you when the olives were picked and crushed, or where they were crushed. They also don’t provide any laboratory testing information, such as the polyphenolic count, oleic acid, peroxide levels, or DAGs, which indicate the quality of their olives and their processing, and the age of an oil, all very important. We provide this information to our customers at InfuseMe and are proud to display it,” Jennifer Driscoll says. ∞∞∞

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“There is no force so powerful as an idea whose time has come.” —Everett Dirksen

Above: Fusti tanks hold flavor choices for a delightful journey at InfuseMe. From far left: Gail provides refreshing water-based drinks using InfuseMe balsamic vinegars, sharing with the customers how diverse this product is and a new way it can be consumed. A sample is poured from a tester bottle into tasting cups, provided at each fusti tank. Now comes the tasting of the sample chosenâ&#x20AC;&#x201D;you can test all of them. Fresh cubed bread is provided for your dipping pleasure. Find image at www.uppervalleyimage.com â&#x20AC;˘

what’s in store

“In opening this store, we wanted to offer high-quality products but really get back to the basics,”

Jennifer explains. “[With] a lot of balsamic vinegars, companies put fillers into them, but we sell all-natural, gluten-free products. We really believe in all of our products.”

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From far left: Owners Jennifer Driscoll and Gail Place. InfuseMe is located at the main entrance of The PowerHouse Mall. Gift baskets are ready for purchase or can be custom made with your favorite pastas, sauces, oils, vinegars, spices, and more. Bottom, from far left: Fusti tank being tapped. This is how the bottles are fi lled for customers, ensuring the freshest quality. Display showing additional specialty items. Filled InfuseMe bottles ready for purchase.

Co-owners Jennifer and Gail Place opened InfuseMe’s doors in mid August at the PowerHouse Mall in Lebanon, New Hampshire. They currently sell 59 different fl avors of olive oils and balsamic vinegars, including black-cherry dark balsamic vinegar, cayenne chili olive oil, lemongrass mint white balsamic vinegar, and many more amazing flavors. Filling a Need Before starting InfuseMe, Jennifer worked at Dartmouth Hitchcock Hospital in clinical trials. Prior to that, she worked at Hypertherm for 11 years. Gail worked for 37 years in the property and casualty insurance industry as an insurance agent and an underwriter in sales. “In opening this store, we wanted to offer high-quality products but really get back to the basics,” Jennifer explains. “[With] a lot of balsamic vinegars, companies put fillers into them, but we sell all-

natural, gluten-free products. We really believe in all of our products.” Gail says that in February 2014, Jennifer visited South Carolina and went to a tasting center where she tried all of the different olive oils and vinegars. “She bought quite a few, and when she arrived home, she called me, asking if I could review her insurance coverage. Instead, she had all these products on her kitchen counters with shot glasses in front of them. She had me taste them all. I was so amazed I asked her if there was a store nearby where I could purchase some, and with her answer of ‘no,’ I jokingly said, ‘We should open a store.’ She took the baton and ran with it,” Gail says. “Jennifer called me the next day and had researched many suppliers of oils and vinegars and had samples on their way,” she adds. “The next thing I knew, Jen had started putting a business plan together. So here we are.”  Find image at www.uppervalleyimage.com •

what’s in store “When people walk through the door, at first they might have a puzzled look on their faces, but once they start tasting the oils and vinegars, they can’t stop. They keep going from one to another,” Gail says. Offering Tasting and Teaching In the short span of time between Jennifer’s visit to South Carolina and their opening in August, they’ve transformed their store into a unique place where customers can get handson experience and try out new tastes and flavor combinations. “When people walk through the door, at first they might have a puzzled look on their faces, but once they start tasting the oils and vinegars, they can’t stop. They keep going from one to another,” Gail says. “For us, this is what it’s about. We want our customers to have fun, enjoy themselves, and learn a little too.” “We educate people as they come in, if they want to do it and have time for our one-on-one extra-virgin olive oil training. We then encourage them to go home and test their own olive oils after trying ours,” Jennifer adds. Jennifer says it’s important to let customers know the interesting facts about olive oil and why only certain oils and vinegars are available at specific times of the year. For example, in September, the olive oils at InfuseMe were from Australia, Chile, and Peru because the harvest and pick and crush season was in April and May. In November and December, Italy, Spain, and California will be in their harvest and pick and crush season. So in January, these will be the freshest and what will be available at InfuseMe. Gail says their customers range from experienced chefs to novices in the kitchen, but all share an appreciation for their wares. “We like teaching people things they might not have known otherwise,” Gail 78 i m a g e •

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says. “There are worksheets around the store that provide combinations that go well together and things that these products can be used for.” Ensuring Quality While researching olive oil to begin their store, Jennifer and Gail decided to work with Veronica Foods of Oakland, California, because of their products and methods. “Our vendor picks the olives from the trees while they are green. They will not use them if they have been on the ground. Once the olives are picked, the supplier requires they be crushed within two to four hours of that pick, which ensures only the freshest quality,” Jennifer says. InfuseMe already has some regular customers and has also begun shipping orders to people around the country. Prices begin at $4.50 for sample-size bottles. In addition to olive oils and vinegars, InfuseMe sells fresh pasta and pasta sauces, gluten-free pasta, and rubs and seasonings. Wine tastings will soon be added. To open their door, Jennifer and Gail say they had to do a lot of research and received a lot of support from family and friends. “It was truly a labor of love. Everyone helped,” Gail says. InfuseMe can accommodate anyone’s needs—whether it’s shipping the product, filling call-in orders, or just educating customers who walk through their doors. “We love when people come in and play. But we will accommodate anyone’s needs,” Jennifer says. “It’s amazing to see how customers’ knowledge and tastes have already evolved, and how people take to it. They love the flavors and the products, and the health benefits are an added bonus. “With so many different flavors and combinations, no one should ever get bored. We’re lucky to work with great customers, and it’s a bonus to watch them find true inspiration to start cooking and get into the kitchen,” Jennifer says. a InfuseMe PowerHouse Mall Lebanon, NH (603) 790-8349 www.InfuseMe.net Find image at www.uppervalleyimage.com •

White River Growpro boasts the Upper Valley’s largest selection of specialty gardening supplies for both hydroponic and soil gardening.

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“There is no force so powerful as an idea whose time has come.” —Everett Dirksen

spotlight BY NANCY FONTAINE 6 PHOTOS BY CPERRY PHOTOGRAPHY

DISCOVER THE FUN OF GARDENING YEAR-ROUND

Downtown White River Junction is home to a diversity of businesses—restaurants, theater, yoga, arts, and artists’ studios. Now, it also boasts its own hydroponic gardening supply store. White River Growpro, owned by longtime residents Kendall Smith and Stephanie Waterman, opened its doors at 230 South Main Street in July 2014. The store features products for both hydroponic and soil gardening. ∞∞∞

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spotlight

Clockwise from above: Kendall and Stephanie with Winston, the store mascot. Display featuring five varieties of hydroponic systems. The same plants are seen three weeks later in the opening photo. Supplies for growing. A grow tent is used as an indoor greenhouse. A hydroponic table amid shelves of products. Light ballasts.

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“In Northern New England, it is so important to be able to start your plants for your outdoor garden early. It’s critical to a good harvest. Last year we started four jalapeno pepper plants indoors in February, and we must have gotten 300 peppers from those plants.” Microgreens and More If your first thought after hearing hydroponics is marijuana, you wouldn’t be entirely mistaken, but there is so much more to hydroponic gardening. “There are so many amazing applications,” says Stephanie. “You can grow a bountiful garden in a space as small as four feet by four feet. That’s what we do at the store,” she adds, describing the demonstration garden set up on a table in the center of the showroom. One group Kendall and Stephanie often work with is chefs who want to grow greens for their restaurants. “They are into microgreens, like baby leeks and beet greens. Hydroponics is perfect for that.” She says hydroponics is also big internationally. For instance, “There’s a cool project in London turning a WWII bomb shelter into a hydroponic greenhouse.” The London-based chef Michel Roux Jr. has partnered with the firm Zero Carbon Foods to create an underground farm. Start Your Outdoor Plants Early Indoor growing may sound exotic to people with backyard gardens, but the store also supports outdoor planting, and the two can work well together. Kendall and Stephanie are avid outdoor gardeners. “I’m a big soil fan. I love to dig in the dirt,” says Stephanie. Kendall adds, “In Northern New England, it is so important to be able to start your plants for your outdoor garden early. It’s critical to a good harvest. Last year we started four jalapeno pepper plants indoors in February, and we must have gotten 300 peppers from those plants. Starting them inside, getting them big before going outside, and using good, organic fertilizers made all the difference.” It takes a few supplies to start your plants early— a light, for one, which you can also use for a “winter table,” a place to grow some leafy greens during the dark winter months. (Plants with fruits, like

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spotlight

Clockwise from right: An all-in-one countertop hydroponic system. The growth in just three weeks is amazing! Owners Stephanie Waterman and Kendall Smith. Colorful lineup of Advanced Nutrients, one of the many brands of specialty fertilizers offered at White River Growpro.

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“Good food has always been important to me. You want to know where it comes from and how it’s grown. Growing your own, you have full control over what does, or doesn’t, go into the plants.” tomatoes, require more space and growing time, which can be difficult with limited indoor space, but greens like lettuce, spinach, and kale are more easily grown.) Before you know it, it will be February again—time to start those tomato and pepper plants. Hydroponic gardening can have a lot of bells and whistles for those who want them (it’s great for those who love to tinker), but it doesn’t have to be that way. Stephanie says, “It can be as uncomplicated as you want it to be.” The simplest form is deep-water culture. You take a bucket, fill it with nutrient-infused water, add an air pump, put your plant in there, and you’re done. Except for changing the water, it’s completely automatic. “Unlike with a soil garden, you can go away for a while and not worry about needing somebody to water the plants,” she says. A Gardener’s Dream Come True Before they started their store, Kendall and Stephanie had been talking about their own business for years. With White River Growpro, everything seemed to fall into place. “I’ve always been interested in gardening,” says Kendall. “Good food has always been important to me. You want to know where it comes from and how it’s grown. Growing your own, you have full control over what does, or doesn’t, go into the plants.” After having worked in construction and in hardware retail, it was time for him to find something else to do. “We asked, what do I like to do? I love gardening, tinkering, and retail. So this is perfect.”  Find image at www.uppervalleyimage.com •

What Kendall enjoys most about retail is talking to people, which he gets to do in abundance at the store. “He’s a real expert,” says Stephanie. “He’s been gardening for 25 years. People come to the store to chat with him, and he loves talking to them. He was born for retail, and he’s just so happy.” Location is another element of the mix. “Before we opened, local gardeners had to travel outside the Upper Valley or order online to find these types of products. Now they can buy local and save on shipping,” explains Stephanie. Kendall and Stephanie love White River Junction and are pleased to be a part of its developing downtown. “Our quality of life is great,” says Kendall. “We live close by the store, and we’re surrounded by friends. It’s a great community.” Not ones to do things in a small way, Stephanie and Kendall married one year before opening the store. Stephanie, who has a background in jewelry design and does marketing work for Cioffredi & Associates, does the accounting and marketing and helps out at the store on Saturdays. The store’s staff is rounded out by Kendall and Stephanie’s dog, Winston. Kendall says, “I get to have my dog with me at work; how great is that?” It sounds like one gardener’s dream come true. a White River Growpro 230 South Main Street, Suite A White River Junction, VT (802) 281-6186 whiterivergrowpro.com

ONLINE EXTRA

Find a list of the best tutorials and videos to learn how to do hydroponic gardening on our website at www. uppervalleyimage.com.

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active life BY KATHERINE P. COX Photos Courtesy of Sedona Chamber of Commerce & Tourism Bureau

Hiking

Sedona

N AT U R A L B E A U T Y A B O U N D S

Hikers and climbers in Vermont and New Hampshire are a hardy group. Forested trails are thick with rocks, boulders, and tree stumps, and the rewards often come at the end of a long trek up a mountain. In Sedona, Arizona, hikers are rewarded the minute they set foot on the trails. The dramatic red rock formations that define the area frame hundreds of trails that beckon hikers of all abilities, from the casual walker to the most intrepid climber. 

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FOR MORE INFORMATION There are a number of resources available to help you plan your trip, including the Sedona Chamber of Commerce (info@sedonachamber.com and VisitSedona.com) for lists of accommodations and restaurants and other attractions. The Chamber of Commerce has an office in Sedona, and there are many Arizona Tourist Information sites in and around Sedona. For a break from hiking, there are plenty of shopping and dining opportunities, galleries to visit, and excursions beyond Sedona. Jeep tours are especially popular. For more information on hiking, visit The Hike House for maps and hiking advice.

BELL ROCK

Their website, thehikehouse. com, provides a list of 101 trails with descriptions, levels of difficulty, and ratings from other hikers. Great Sedona Hikes: The 50 Greatest Hikes in Sedona, Arizona is a good resource as well. Parking at most trailheads requires a Red Rock Pass, which you can get at the Chamber of Commerce or at self-serve machines at the trailheads.

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Last fall, my husband and I spent four days hiking in Sedona and felt like we were in paradise. We reveled in the clear, blue skies and perfect 70-degree autumn weather. With so many great places to climb, we were glad we had the excellent guidebook, Great Sedona Hikes: The Greatest 50 Hikes in Sedona, Arizona by William Bohan and David Butler. It offers terrific advice, careful descriptions, and detailed directions. Another great resource is The Hike House in Sedona, where you can get maps and valuable advice from the friendly, knowledgeable folks there who truly know their way around the local trails and beyond.

Hitting the Trails

MUFFIN ROCK

DEVIL'S BRIDGE

We decided our first trek would include two of the area’s iconic rock formations, Bell Rock and Courthouse Butte. It was a perfect introduction. The trail loops around the massive Courthouse Butte for about four miles and is an easy path to traverse. Like all trails in Sedona, we soon discovered it has great scenery. Halfway around, Muffin Rock, so named because of its shape, offers a higher vantage point to scramble to and is a great place to stop and rest and take in the views. Clamber back down and continue toward the base of Bell Rock, again named for its shape. Said to be the site of one of Sedona’s famous vortices—“hot spots” of natural energy—you can walk around the base for another mile to your starting point. Even better, for those with proper footwear who are unafraid of heights, the north side of Bell Rock is a moderately challenging steep climb with stunning views. Follow the cairns and go as far as you feel comfortable. Be sure to stop occasionally and take in the vista. Ready for a new challenge, the next day we decided to explore Devil’s Bridge, a natural stone arch that looked intriguing. Fortunately, we had rented a vehicle with high clearance, as the road to the trail was extremely rough. There’s a reason Jeeps are so popular in Sedona. From the trailhead, a moderately easy, one-mile hike takes you once again through breathtaking scenery. Steep rock steps lead to the overlook of the arch, which you can walk along. It looks intimidating but is not as narrow as it appears, and it offers nifty Find image at www.uppervalleyimage.com •

BOYNTON CANYON For a more leisurely hike, the Boynton Canyon Trail offers a change of pace through a forested canyon. Six miles round trip, it’s an in-and-out trail.

photo ops. Back on the road, you can continue farther down to another natural arch, the Vultee Arch. Great Sedona Hikes describes this trail as easy to moderate with a scramble to the arch. For a more leisurely hike, the Boynton Canyon Trail offers a change of pace through a forested canyon. Six miles round trip, it’s an in-and-out trail. It was not one of our favorite spots, as it’s close to a large resort area, which detracts from the views and the overall experience. When you begin, you can take a short side trip up 92 i m a g e •

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hill, nestled among tall rock spires— considered another vortex site—before returning to the trail, which is flat and ends in a box canyon.

A Worthwhile Challenge For a more challenging hike, we decided to tackle Bear Mountain, perfect for more zealous climbers. At the trailhead, a sign posted by the National Forest cautions, “Be prepared to meet the Wilderness Challenge!” It goes on to warn of rugged, exposed, mostly unmarked trails and advises hikers to plan on a minimum of five hours round trip and to have at least one gallon of water per person, plus a map, compass, and flashlight. It gave us pause . . . for a minute. Then we headed up the five-mile hike with an elevation gain of 2,000 feet. You start at about 4,500 feet. It was spectacular, every few feet offering a vista more beautiful than the last as we made our way up, coming level with some of the towering formations you see from down below. We took our time, as the views were extraordinary in all directions—a glorious display of red rocks and canyons both near and far under an expansive, crystal-blue sky. The vegetation was diverse, too, with many cactus varieties surviving among fragile flowers and gnarly trees. When you think you’ve made it to the top, you look up and notice a whiterock summit still far ahead. The trail takes you down a canyon before you go back up and finally reach the top of Bear Mountain. It does indeed take at least five hours round trip, and lots of water is highly recommended in dry Sedona. Remember, you are in the desert.

Lots of Options It was hard to top that excursion, but our next red rock climb was outstanding in its own right—Cathedral Rock, another Sedona icon, with red rock pillars rising like sentinels over the valley. Also said to be a vortex site, this hike takes you to a “saddle,” where yet Find image at www.uppervalleyimage.com •

more majestic views engage all your senses. It’s short (less than a mile up) but hard, requiring some scrambling, spider-like, on a few steep sections. When you’ve absorbed the views from this site, follow a narrow path to the east that takes you halfway around the pillars for another viewpoint and a chance to sit quietly among those amazing towers of rock. While we were there, a couple of fellow hikers recommended Doe Mountain. Across from Bear Mountain, it’s a fairly easy climb up to a flat-top mesa that provides 360-degree views. It’s a fun, quick journey up and down. These hikes are just a few of the excursions that abound in Sedona and nearby Oak Creek Canyon. You can scale magnificent heights or amble along trails. They all lead you through gorgeous terrain and reward with stunning vistas that invite you to pause and reflect on nature’s wondrous beauty, abundant in Sedona. a For more information got to www.VisitSedona.com.

ONLINE EXTRA

Find more popular hikes from across America online at www.uppervalleyimage.com.

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Find image at www.uppervalleyimage.com â&#x20AC;˘

Director David Fairbanks Ford shows off the Reading Room of the Main Street Museum, which features an eclectic assortment of books ranging from volumes about museums and sideshows to Haitian and New Orleans Art to over 3,000 pieces of antique sheet music and more than 7,000 78rpm records. Right: The back gallery of the museum features a wall of ruminants.

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“There is no force so powerful as an idea whose time has come.” —Everett Dirksen

bright ideas

Main Street

MUSEUM

C U LT I V AT I N G A S P I R I T O F W O N D E R

A passenger pigeon,

a member of that American species that became extinct on September 1, 1914, stands amid avian kin in full plumage on a bird tree. Nearby, photographs show wonders from Czar Peter the Great’s collections—extracted teeth, an anatomical model eye, a two-headed lamb. A piece of the ceiling plaster from the Czar’s museum is there. Elizabeth Taylor’s fox stole hangs on a stuffed alpaca. Locks of Alexander Pushkin’s hair, tiny shoes, and giant poison ivy leaves are on display— and a lot more. With an eclectic collection of curiosities and artifacts, the Main Street Museum in White River Junction is among the Upper Valley’s unexpected treasures. With objects from fantastic to familiar, it invites viewers to brush off accustomed perspectives and consider things and connections in fresh ways. Entertaining and intriguing, this is a museum with a sense of humor and remarkable depth. ∞∞∞ BY MARY GOW 6 PHOTOS BY JACK ROWELL Find image at www.uppervalleyimage.com •

bright ideas

Clockwise from bottom left: Daisy Rockwell, granddaughter of Norman, visited to read from her books and show off her art. The GLBTQ art show featured dancing, feathers, and drag kings and queens. For the current show, anatomical displays of the original Kunstkamera are replaced by My Little Ponies in decorative jars. Revelers at the museum enjoy not only lectures on 18th century art but live music and costume parties as well. Carrying on with the theme, local artists Nancy Heyl and Imaginary created The Four Horsewomen of the Apocalypse for the Russian show. Museum categories include “Antlers” and “Teeth.”

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“Things that people have saved for some reason—that’s the kernel of any museum,” says David Fairbanks Ford, Main Street Museum’s founder, director, curator, and jack of all trades. Looking at collected objects, he says, “You start noticing things about things, and then you start making deductions.” Objects, whether man-made or natural, have stories; our interest in them can lead to far bigger stories and questions. Cultivating a spirit of wonder is at the heart of the Main Street Museum. Located in the late 1800s’ firehouse on Bridge Street, the Main Street Museum features a permanent collection as well as special exhibits, including annual Russian-themed shows. The museum also serves as a venue for lectures, films, and events and has a public non-lending reading room. The current exhibit, Kunstkamera: The Tercentennial Anniversary of the Peter the Great Museum, celebrates that St. Petersburg institution, a spectacular “cabinet of curiosities,” dating from 1714. A FLAIR FOR PRESENTATION Main Street Museum had its start on its namesake street in White River Junction in the early 1990s. David had been living in New York City, but he always had ties to Vermont— his grandmother lived here and he visited her often. In his creative career in New York, David was painting big paintings—a vocation at odds with his tiny apartment. His need for space led him to rent an ample but affordable downtown storefront. “I had a big glass window in the front. I put a few things in it and had a few art shows,” he explains. With his lifelong love of museums, he segued from art to broader shows and collecting, “and people just started bringing things,” he explains.  Find image at www.uppervalleyimage.com •

“Often, museums were in taverns or in coffee shops. They’d have a tank of ﬁsh and they’d have a menagerie. A tavern in London had an elephant upstairs. Upstairs! They would show anything that came back in a boat.”

From the beginning, David had a flair for presentation. In 1994, the Main Street Museum of Art opened its One-of-a-Kind All Elvis Art Show with music, drawings, paintings, artifacts, and relics, including toenail clippings from the King of Rock ’n Roll. Photographer Jack Rowell’s show, Big Fish and Good Lookin’ Women, generated so much interest that the museum moved its opening to the former J.J. Newberry store across the street. In another curatorial spectacle, David unveiled the Great Connecticut River Monster in a tent at the Tunbridge Fairgrounds. For 25 cents, visitors could step inside and view the monster. Sprawled out in its Victorian-style glass cabinet, the creature is now part of the museum, where viewers may recognize various cross-species skeletal elements—bones found by David on the riverbank. PLENTY OF CROWD PLEASERS Main Street Museum has a lot in common with museums of yore. Peter the Great’s Kunstkamera and other “cabinets of curiosity” held eclectic collections amassed by monarchs and 100 i m a g e •

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their ilk of the 17th and 18th centuries. Rare objects were arriving in Europe from all corners of the globe in those days, and Enlightenment science was shaking up conventional thought. These rooms filled with collections were microcosms of the known world. On the humbler end, David notes, “Often, museums were in taverns or in coffee shops. They’d have a tank of fish and they’d have a menagerie. A tavern in London had an elephant upstairs. Upstairs! They would show anything that came back in a boat.” P.T. Barnum’s palatial American Museum took this to a grand scale in the mid 1800s with five floors of wonders, from a flea circus to beluga whales to Ulysses S. Grant’s hat. With early museums, David notes, “You either had to please a patron or please the crowd.” At this museum, there are plenty of crowd pleasers, along with food for thought. “There’s no reason you can’t learn something and have fun at the same time,” David says. The display cases, overhead chandeliers, and Victorian ambience add to the “come look and see” atmosphere. A sign on a small, curtained cabinet warns, “Rare Miniature Red Bat: Approach with Caution.” Most people laugh after peeking inside. (An open mind about bats helps.) In the broad taxidermy section, it doesn’t take long to recognize that the stuffed deer have a surprising range of expressions, perhaps reflecting taxidermists rather than ruminants. Shoes, including a grass-soled slipper from Africa and a perilously high platform number worn at Jimmy Carter’s inauguration, create links across space and time. FASCINATING EXHIBITS AND FUN EVENTS The Kunstkamera exhibit, which will be up for much of the winter, was conceived by David while he was in Russia on a cultural fellowship. The tercentennial of the Kunstkamera seemed an ideal fit for the museum. “We do a Russian show and a feast every year,” says David. With recent events in that part of the world, Find image at www.uppervalleyimage.com •

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he explains, “We call it a Pan-Slavic celebration because we don’t want to leave anyone out.” The Kunstkamera exhibit features work by more than 20 artists. Among photographer Rosamond Purcell’s images, all photographed in the St. Petersburg museum, is a collection of human teeth, carefully laid out and numbered in a wooden specimen box. Anatomy and medical oddities fascinated the czar. An installation in this exhibition carries that spirit forward, but with plastic My Little Pony toys rather than pickled bodies or parts of them. Beyond exhibits, the museum has an active schedule. On First Fridays, a monthly community arts celebration, the museum is open late and always features a special event—a dance party, a slide show and lecture, a dinner. Tuesdays are often movie nights. Peppered throughout each month are talks, performances, and more. The Main Street Museum is a nonprofit organization that has evolved over these 20-plus years with David’s indefatigable energy and creativity, an engaged board of directors, many enthusiastic supporters including artists, and a small dedicated staff. Through the years, though, the museum has lacked a fundraising plan. “We have lurched from crisis to crisis,” David notes. A generous donor and a recent Kickstarter campaign have helped support operations, improvements to the museum space, and recent exhibitions. Now, the organization is on the threshold of longtime development planning and a membership drive. “Look around and see what’s interesting,” says David, standing surrounded by the collection. In the Main Street Museum, that’s just about everything. a Main Street Museum 58 Bridge Street, #6 White River Junction, VT (802) 356-2776 www.mainstreetmuseum.org Winter hours: By appointment (and by chance). 102 i m a g e •

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on the town

Join the fun!

Story and photos by Susan Nye

NEW LONDON’S

Winter Carnival

Horse and rider get ready to go! The North East Ski Joring Association will be back on the green this year for Winter Carnival.

As we all know, winter is long and January is particularly cold in New Hampshire. Thank goodness a smart group of New Londoners has come up with a great incentive to lure us out and about—Winter Carnival! Last year marked New London’s first Winter Carnival. “The committee did a fantastic job of pulling everything together,” says Scott Blewitt of the Recreation Department. “With such a great start, it can only get better!” Christina O’Halloran was delighted to join the inaugural Winter Carnival Committee. A manager at New London Hospital, Christina is very involved with town activities. She says, “It’s wonderful to have an event like Winter Carnival. Despite the cold temperatures, it brings the community together!” 

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on the town

WINTER CARNIVAL 2015 NEW LONDON Wed, Jan 21, through Sat, Jan 24 On the town green and other (mostly) Main Street locations Most activities are free For an up-to-date schedule and locations of Winter Carnival and all Recreation Department events and activities, visit the town’s website at www.nl-nh. com and click on Recreation.

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Opposite, clockwise from top left: Grab your broom for a game of broom hockey on Bob Andrews Memorial Rink. The kids can enjoy a game of mini golf in the snow on Saturday morning. Don’t let the cold chase you away—warm up with a cup of hot cocoa. The Lake Sunapee Bank’s snow lady inspires wishful thoughts of Hawaii. Above: A powerful horse and rider fly across the snow during the ski joring competition.

Skating, Skiing, and Snowmen This year’s Winter Carnival begins on Wednesday, January 21, and runs through the weekend. First up, grab your skates and a broom and join your friends at the Bob Andrews Memorial Rink on Main Street. It’s a Broom Hockey Tournament, and anyone can play! If you can’t make it on Wednesday, don’t worry—there will be plenty of skating and pick-up games on the rink throughout the weekend. For skiers, Mount Sunapee and Ragged Mountain promise to get in on the act with midweek ski specials. Or take a stroll up and down Main Street and check out the snowman contest. Weather permitting, New London’s population will spike with an influx of snow families. The fun moves indoors to Whipple Hall on Thursday with a magic show. The family-friendly show will be filled with mystery and surprises. For those who prefer to curl up with a good book, there will be a special story time for children on Saturday.

A Festive Dinner Several years ago, the Recreation Department launched the Jack Frost

Dinner with local restaurants. This outdoor, progressive dinner has been a hit from the beginning. Now that it has merged with Winter Carnival, you can enjoy a delicious dinner on the town green on Friday night. The co-owners of the Pleasant Lake Inn, Linda and Chef Brian MacKenzie, serve up a big pot of soup at the Jack Frost Dinner. Brian says, “We like to support the town and the Rec Department. Winter Carnival is a great opportunity for people to get together and have fun. Plus our kids have been involved with Rec Department sports and art classes.” The Jack Frost Dinner is perfect for families. From piping-hot soup to pizza, tacos, and more, kids, moms, pops, and grandparents all find something to love. There will be a campfire to keep warm by and music under the tent to get you moving. Get your tickets early, regardless of temperatures; the Jack Frost Dinner always draws a sellout crowd.

Ski Joring and More Saturday is the big day! Dig out your clubs and call your caddie. Well, maybe you don’t need to rummage through the Find image at www.uppervalleyimage.com •

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Above: Horse, rider, and snowboarder race around the green. Inset: Winter Carnival ends with a grand finale—fireworks behind the 1941 Building. Winter fireworks are the best—no mosquitoes, and it’s dark enough by 6pm to begin the festivities.

garage or basement for your golf bag. A mini golf course and other games will be set up for kids in front of the town offices. If the weatherman cooperates, the Public Works Department promises to use its plows to build a sledding hill on the green. Don’t worry about the cold; there will be hot chocolate to keep everyone warm and happy. The highlight of the afternoon is ski joring on the green. Winter Carnival committee member Dan O’Halloran, a realtor at Colby Real Estate, heads up this effort. A ski joring fan, Dan says, “Winter Carnival is a great opportunity for people to learn more about this sport. The North East Ski Joring Association is an awesome group of talented riders and skiers.” Scott Blewitt agrees, “The horses’ strength and speed is very impressive. It’s great to watch the spectators light up, especially the kids.” And daredevils 106 i m a g e •

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get ready because “the excitement and energy is addictive,” says Dan. “One really cool thing about this event is that we allow kids and ‘first-timer’ adults to give it a shot.” Winter Carnival signs off with a flourish and a bang on Saturday night. Fireworks will light up the sky behind the 1941 Building on Main Street. It is a fitting end to a great week, and Christina encourages everyone to join the festivities. She says, “Winter Carnival is a great excuse to pull on your hat and mittens and join your neighbors outside for some fresh air and fun!” a Find image at www.uppervalleyimage.com •

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the

pick

arts & en te r tain me n t

Through December 28 Charles Dickens’ A Christmas Carol Briggs Opera House, boxoffice@northernstage.org December 12–14 LHS Wet Paint Players: Cyrano de BurgerShack Lebanon Opera House, lebanonoperahouse.org, 12, 7pm; 13, 2 & 7pm; 14, 2pm December 18–19, 20–21 Opera North: Amahl and the Night Visitors Lebanon Opera House, lebanonoperahouse.org, 18 & 19, 10am; 20, 5 & 7pm; 21, 2pm December 18 Mighty Acorns Preschool Program: Planet Protector Nature Museum, www.nature-museum.org, 10am

The Pick is sponsored by St. Johnsbury Academy

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December 12-14

LHS Wet Paint Players:

Cyrano de BurgerShack Lebanon Opera House, lebanonoperahouse.org, 12, 7pm; 13, 2 & 7pm; 14, 2pm

December 19 Upper Valley United Holiday Concert Claremont Opera House, www.claremontoperahouse.org, 6pm January 4 Recycled Percussion Claremont Opera House, www.claremontoperahouse.org, 7pm January 20 Stella, Queen of the Snow Lebanon Opera House, lebanonoperahouse.org, 10am January 31, February 1, 7, 8 Funny Valentines Old Church Theater, www.oldchurchtheater.org February 11–March 11 Blithe Spirit Briggs Opera House, boxoffi ce@northernstage.org February 11 Thomas Edison: Inventor, Lecturer & Prankster Claremont Opera House, www.claremontoperahouse.org, 10am February 12 Four Score and Seven Years Ago Lebanon Opera House, lebanonoperahouse.org, 10am 

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the pick

December 13-14

The Met Opera: Die Meistersinger von Nürnberg Loew Auditorium, 12pm

Hopkins Center Highlights

Dartmouth College, Hanover, NH (603) 646-2422 www.hop.dartmouth.edu

December 13–14 The Met Opera: Die Meistersinger von Nürnberg Loew Auditorium, 12pm December 18–21 The Christmas Revels Spaulding Auditorium, 18 & 19, 7pm; 20, 2 & 7pm; 21, 1 & 5pm January 7–8 Shantala Shivalingappa The Moore Theater, 7pm January 14 Chamber Music Society of Lincoln Center Spaulding Auditorium, 7pm January 15–16 Cineastas by Mariano Pensotti The Moore Theater, 15, 7pm; 16, 8pm January 17 HopStop Family Series: Sugarplum and Raaz Alumni Hall, 11am 110 i m a g e •

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January 23

Tanya Tagaq

Loew Auditorium, 8pm

January 23 Tanya Tagaq Loew Auditorium, 8pm January 25 Chamberworks Rollins Chapel, 1pm January 30 Oliver Mtukudzi and the Black Spirits Spaulding Auditorium, 8pm February 1 SPOT Spaulding Auditorium, 3pm February 3 Dartmouth Idol Semi Finals Spaulding Auditorium, 7pm Find image at www.uppervalleyimage.com â&#x20AC;˘

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the pick

February 7 Barbary Coast Jazz Ensemble Spaulding Auditorium, 8pm February 10 Kronos Quartet in Beyond Zero: 1914–1918 Spaulding Auditorium, 7pm February 13 World Music Percussion Ensemble Spaulding Auditorium, 8pm February 20–22, 26–March 1 Dartmouth Theater Department: Romeo and Juliet The Moore Theater, 20, 21, 26, 27, 28, 8pm; 22 & 1, 2pm February 20 Dartmouth College Wind Ensemble Spaulding Auditorium, 8pm February 25 Cecile McLorin Salvant Spaulding Auditorium, 7pm

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February 7

Barbary Coast Jazz Ensemble

Spaulding Auditorium, 8pm

February 28 HopStop Family Series: Fred Haas Jazz Quintet: Jazzy Fairy Tales and More Alumni Hall, 11am February 28 Dartmouth Symphony Orchestra Spaulding Auditorium, 8pm

February 28

Dartmouth Symphony Orchestra

Spaulding Auditorium, 8pm Find image at www.uppervalleyimage.com â&#x20AC;˘

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

December 12, 13, 19 Festival of Trees Display Join your museum friends to holiday shop in our gift shop and view the Festival of Trees in the Shaker Dining Room, where you can purchase raffle tickets to win one of the wonderfully decorated table-top trees to take home for the holidays. 10am–8pm December 14 Holiday Cookie Fair Get your spot in line early to buy homemade cookies by the pound. The cookies are generously donated by our dedicated volunteers and they go very quickly. 1pm

December 20 Festival of Trees Gala Holiday music, cocktails, hors d’oeuvres, and extended hours in the gift shop round out a lovely evening spent at the Enfield Shaker Museum. This evening we will draw the winning tickets and let you know if you have won the tree of your choice. 5pm

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Advertisers Index Action Garage Door 65 All Kitchens of NH 71 Allen Pond Dental 43 American Crafted Spirits 73 Appletree Opticians 114 Artemis Global Art 11 Artifactory 6 Artistree 101 Barton Insurance 93 Belletetes Inside back cover Benjamin Edwards & Co. 56 Bentleys 86 Biron’s Flooring 94 Blood’s Catering & Party Rentals 4 Boynton Construction 109 Brown’s Auto & Marine 110 Brown’s Floormasters 57 CPerry Photography 112 Carpet King & Tile 102 Charter Trust Company 17 Cioffredi & Associates 105 Claremont Opera House 34 Claremont Savings Bank 2 Claremont Spice & Dry Goods 112 Clarke’s Hardware 28 Colby–Sawyer College 100 Collective – the Art of Craft 10 Colonial Pharmacy 111 Co-operative Insurance Companies 19 Cota & Cota Oil 43 Country Kids Clothing 6 Coventry Catering 114 Crown Point Cabinetry 5 Curves 69 db Landscaping 27 Dartmouth Coach 73 Donald Neely, DMD 33 Dorr Mill Store 112 Elevation Clothing 11 Elixir 110 Ellaway’s Attic 10 Ennis Construction 41 Eyeglass Outlet 27 Flash Photo/Flash Pack & Ship 28 Flat Rock Tile & Stone 93 Floorcraft 28 Four Seasons/Sotheby’s 36 From House Too Home 28 Game Set Mat 29 Gateway Motors 95 Gilberte Interiors 107 Gourmet Garden 28 Hanover Transfer & Storage 85 Hanover True Value 21 Henderson’s Tree & Garden Services 61 Hole in the Fence Café 29 Huberts 1 Illuminations by Barre Electric 93 InfuseMe 3 Jancewicz & Son 8 Jasmin Auto Body 85 Jeff Wilmot Painting 106 Jensen & Yurich Home 29 Junction Frame Shop 111 King Arthur Flour 100 LF Trottier and Sons 95 Lake Sunapee Region VNA & Hospice 101 Lis Ann’s 29 & 55 Listen Community Services 84 Little River Oriental Rugs 100 Longacres Nursery Center 77 Lou’s Restaurant 18 Love’s Bedding & Furniture 57 MJ Harrington 41 Main Street Museum 78

Mascoma Savings Bank 7 Mellish Construction 102 Merryfi eld Investment Management 72 Millstone at 74 Main 28 Morgan Hill Bookstore 29 Mountain Meadow Golf Back cover Mystic Journeys 45 NT Ferro Estate and Custom Jewelers 10 Nathan Weschler & Company 94 Nature Calls 13 Neal Wallace Dental 65 New London Inn and Coach House Restaurant 28 & 78 New London Opticians 28 Northcape Design Build 92 Northern Motorsports 87 Old Hampshire Designs 106 Omer & Bob’s 63 On Stage 64 Perry’s Oil Service 62 Phoenix Rising Boutique 16 Prana Design Painting 64 R.T. Home 10 Rare Essentials 33 Red Roof Frame Shop 16 Richard Electric 79 Riverlight Builders 110 Royal Towne Gifts 105 Satellite Video 101 Schell Noble 55 Serendipity Boutique 29 Springfi eld Medical Center Inside front cover St. Johnsbury Academy 108 Sugar River Savings Bank 69 Summercrest Senior Living Community 70 Sunapee Getaways 35 Systems Plus Computers 107 TK Sportswear 45 Talbot Builders 63 Tatewell Gallery 29 The Carriage Shed 92 The Chocolate Shop 113 The Flying Goose Brew Pub 29 The Hanover Inn 25 The Inn at Pleasant Lake 29 The Olive Table 49 The PowerHouse Mall 109 The Quechee Club 109 The Taylor Palmer Agency 35 The Ultimate Bath Store 9 The Woodlands 86 The Woodstock Gallery 11 Tip Top Café 113 Tip Top Tire 86 Top Drawer 6 Topstitch 25 Unleashed 28 Upper Valley Aquatic Center 65 Upper Valley Haven 53 Upper Valley Oral Surgery 70 Upper Valley Ride 79 Valley Regional Hospital 15 Vermont Facial Aesthetics 113 Vermont Violins 6 Visiting Nurse & Hospice of VT & NH 64 Vitt, Brannen & Loftus, PLC 114 Wealth Conservatory 62 Whaleback Mountain 102 White River Car Wash 94 White River Family Eye Care 71 White River Growpro 111 Wilson Tire 56 WISE 115 Woodstock Area Chamber of Commerce 11 Woodstock Inn & Resort 49 & 72 Yankee Barn Homes 36

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