image culture • community • lifestyle
FINE FEATHERED FRIENDS Green Mountain Poultry Show
GOING & GROWING with DARTMOUTH COACH KIDS COMPETE in ROBOTICS
Spring 2017 vol. 12 no. 1 $4.95
CONTENTS FEATURES
32 | Poultry in Motion
Discover the joy of picking up chicks. by Emily Howe
60 | Inn-to-Inn Fishing
The quest for monster snook around Pine Island, Florida. by Lisa Ballard
70 | My Vegetarian Kitchen Seven countertop essentials. by E. Senteio
On the cover: Zach proudly poses with the first-place trophy he won for Showmanship. Photo by Jack Rowell. This page: Angling at Pine Island, Florida. Photo by Lisa Ballard.
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52
78 DEPARTMENTS 19 Editor’s Note 20 Contributors 22 Online Exclusives 24 Monthly Tidbits
Facts, fun & adventure for spring.
40 On the Town
Salt hill Pub: New patrons soon become friends.
78 In the Spotlight
Robotics Rock Stars: UV high school team shows STEM can be fun. by Anne Richter Arnold
86 The Pick
Calendar of local events.
95 Advertisers Index 96 Celebrate the Moment Readers share their photos.
by Mary Gow
46 Business Sense
Dartmouth Coach: New facility, same great service. by Justine Kohr
52 Good Neighbors
A Peaceful Place for Anxious Teens: Mountain Valley Treatment Center. by Nancy Fontaine
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Destination New London Shop, Dine & Be Pampered!
image culture
•
community
•
lifestyle
spring • 2017
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
Inbound Marketing Manager
Erin Frisch
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 © 2017. 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
Welcome, Spring! As the glorious spring season arrives, the staff and I are excited to be bringing you a delightful array of articles and beautiful photography. Besides having a dynamic in-house staff to produce our stunning issues, we also work with PHOTO BY IAN R AYMOND
many talented writers and photographers who call the Upper Valley home. It is an honor and a privilege to collaborate with all of them! We’re sure you’ll adore our cover story, which introduces you to several 4-H kids who love to raise and care for chickens (page 32). During the past few years, keeping backyard chickens has become popular with homeowners who enjoy learning about the animals and who like to treat themselves to fresh eggs every morning. Come along as we visit the Green Mountain Poultry Show and perhaps the chicken bug will bite you too. While some youngsters are learning about poultry, other students in the area are putting their STEM (science, technology, engineering, and math) skills to work in an entertaining way—they’re building robots (page 78). The competition is fi erce, but Upper Valley Robotics Team 95, comprised of about 20 high school students from four school districts in the Upper Valley (Lebanon, Hartford, Mascoma, and Hanover) and known as the Grasshoppers, are facing the challenge and going up against other teams from all over New England. We’re pulling for you! In other stories, we’re catching up with Dartmouth Coach with an update on their new facility (page 46), dropping in to relax and dine at Salt hill Pub (page 40), and exploring the options of living with a vegetarian kitchen (page 70). We’re also traveling to Florida for some inn-to-inn fishing (page 60) and visiting the Mountain Valley Treatment Center (page 52), a facility specializing in helping anxious teens. While you’re out and about participating in your favorite springtime activities, keep in touch with local news and events online at www.uppervalleyimage.com. Enjoy!
Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com
LIKE US www.facebook.com/mountainviewpublishing Find image at www.uppervalleyimage.com •
19
ABOUT OUR CONTRIBUTORS
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Anne Richter Arnold
Lisa Densmore Ballard
Nancy Fontaine
Anne is a freelance writer living in New Hampshire. She writes for several magazines as well as the Portsmouth Herald. Anne is a voracious reader and a self-proclaimed foodie who enjoys world travel, tennis, horseback riding, and hiking.
An award-winning freelance writer, photographer, and film producer, Lisa is the president of the Outdoor Writers Association of America and a willing participant in a myriad of outdoor adventures. She has written seven books, including Best Hikes with Dogs: New Hampshire and Vermont and Hiking the Green Mountains.
Writer, editor, and librarian Nancy Fontaine works at Norwich Public Library in Norwich, Vermont. She is also a book blogger and website manager and has been writing articles about the Upper Valley for the last several years. She lives in West Lebanon, New Hampshire, with her husband, and her hobbies include reading, quilting, skiing, and snorkeling.
Emily Howe
Justine Kohr
Jack Rowell
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 nonedible kind), and you can often find her munching some local brie while sniffling over commercials with puppies and Clydesdales.
Justine is a writer and communications professional who loves to hike, cook, and laugh. A Western Massachusetts native, she currently lives in West Lebanon and works for the Tuck School of Business at Dartmouth College. She has written for the Quechee Times, the Valley News, the Hartford Advocate, and other publications. She also previously worked as an editor at LongHill Partners Publishing, Inc. in Woodstock, Vermont.
A fifth-generation Vermonter, Jack has been a professional photographer for over 35 years, shooting documentary, commercial, and advertising photographs. He has had successful one-man exhibitions at the Hopkins Center at Dartmouth College, Chandler Gallery in Randolph, Governor’s Reception Area in Montpelier, and the Main Street Museum of Art in White River Junction.
Spring 2017
www.mountainviewpublishing.com •
PB
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ONLINE BUSINESS DIRECTORY Check out these local businesses in our directory.
CLICK ON www.uppervalleyimage.com
ABOUTFACE SKIN THERAPY
LAVALLEY BUILDING SUPPLY
AMBROSE CUSTOM BUILDERS, INC
L.F. TROTTIER & SONS
ANNEMARIE SCHMIDT EUROPEAN FACE AND BODY STUDIO
LOCABLE
ARTEMIS GLOBAL ART, LLC
MARTHA E. DIEBOLD REAL ESTATE
ARTISTREE/PURPLE CRAYON PRODUCTIONS
MASCOMA SAVINGS BANK
BARTON INSURANCE AGENCY
MB PRO LANDSCAPE
BENJAMIN F. EDWARDS & CO.
MORNINGSIDE ADVENTURE FLIGHT PARK
BENTLEYS
MOUNTAIN VALLEY TREATMENT CENTER
BLOOD’S CATERING & PARTY RENTALS
NATURE CALLS
BOYNTON CONSTRUCTION, INC. BRAESIDE LODGING
NEW LONDON INN & COACH HOUSE RESTAURANT
BROWN’S AUTO & MARINE
NEXT STEP CONSULTING SERVICES
CABINETRY CONCEPTS
NORTHCAPE DESIGN BUILD
CARPET KING & TILE
NORTHERN MOTORSPORT LTD
COVENTRY CATERING
PATEL DENTAL GROUP OF UPPER VALLEY
DATAMANN
PERAZA DERMATOLOGY GROUP
DAVID ANDERSON HILL, INC.
QUALITY INN QUECHEE
db LANDSCAPING
RAMBLERS WAY
DEAD RIVER COMPANY
RICHARD ELECTRIC
DONALD NEELY, DMD
RIVER ROAD VETERINARY
DORR MILL STORE
RODD ROOFING
DOWDS’ COUNTRY INN
ROGER A. PHILLIPS, D.M.D.
DOWDS’ INN EVENTS CENTER
SEAN’S LAWN N’ GARDEN SERVICES
ENGEL & VOELKERS, WOODSTOCK
SIX LOOSE LADIES YARN & FIBER SHOP
ENNIS CONSTRUCTION
SUNAPEE GETAWAYS
EVERGREEN RECYCLING
SURFACE SOLUTIONS
EXCEL PLUMBING & HEATING
THE FARMERS TABLE
FOUR SEASONS SOTHEBY’S INTERNATIONAL REALTY
THE GRANITE GROUP, THE ULTIMATE BATH STORE
GILBERTE INTERIORS GUARALDI AGENCY
THE HANOVER INN AT DARTMOUTH COLLEGE
HANOVER COUNTRY CLUB
THE WOODSTOCK INN & RESORT
HANOVER EYECARE
VERMOD HOMES
INFUSE ME
WE’RE MAKIN’ WAVES
JEFF WILMOT PAINTING & WALLPAPERING, INC.
WHITE RIVER FAMILY EYECARE
JOZACH JEWELERS JUNCTION FRAME SHOP LATHAM HOUSE TAVERN
LONG RIVER GALLERY & GIFTS
WILLIAMSON GROUP SOTHEBY’S INTERNATIONAL REALTY 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 •
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MONTHLY TIDBITS F A C T S ,
F U N
&
A D V E N T U R E
MARCH
PIG POWER! March 1 is National Pig Day, and celebrations are taking place nationwide at zoos, nursing homes, and schools. Some towns are planning
SPRING AHEAD
pig parties and pig parades. Why all the fuss? Pigs are intelligent and social animals and can make wonderful pets. They are communicative and affectionate, and they learn quickly, can perform tricks, and
Daylight Saving Time begins on
Sunday, March 12
this year, so remember
to turn your clocks forward one hour before you go to bed on Saturday night, March 11.
can be potty trained for the indoors. If you desire, they also make warm and cuddly bed partners. Be aware, however, that neglected or bored pigs can be destructive, so do your research before you decide to bring one home.
HOW’S YOUR GRAMMAR? You may want to watch your p’s and q’s on March 4, which is National Grammar Day. Citizens across the country will be making an extra effort to use the correct words in their
HAPPY SAINT PATRICK’S DAY
MARCH 17
handwritten correspondence, texts, and emails. Is its or it’s correct? Is it there, their, or they’re? Affect or effect? And what about commas, apostrophes, and other punctuation? You can find answers to these questions and many more online at www.quickanddirtytips.com/national-grammar-day. A great follow-up to National Grammar Day is National Proofreading Day, observed on March 8, which promotes mistake-free writing.
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Did You Know?
34 million Americans
Over
are of Irish descent. That’s almost nine times the population of Ireland!
PUPPY LOVE
March 20: The sun shines on the equator for the Vernal Equinox, giving us a near 50-50 split of day and night.
MARCH 23 IS NATIONAL PUPPY DAY. Although we think puppies should be celebrated every day, for the past 11 years, an official day has been set aside to celebrate the magic and unconditional love that adorable pooches bring to our lives. More importantly, it’s a day to help save orphaned puppies and educate the public about the
horrors of puppy mills. If you want to help, visit a local animal shelter to rescue a dog or become a foster parent to a pup waiting for a home. If adding a canine friend to your family is impossible, you can donate pet food, towels, and blankets to your facility. It’s a good idea to call first to find out what’s needed most.
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MONTHLY TIDBITS F A C T S ,
F U N
&
A D V E N T U R E
APRIL CLEAR THE AIR Here in Northern New England, where we may need to wait another month to open the windows, indoor air quality can use some help this time of year. Consider houseplants known to purify the air. Working in well-insulated, energyefficient buildings is another reason to consider some of these natural air cleaners. Spider plants, some ferns and ivies, and peace lilies are just a few that can help purify your indoor air. However, if you have pets or young children, you’ll want to learn about the plants that are toxic to them fi rst. For more information, check out the NASA Guide to Air-Filtering Houseplants at www.ecology.com/2016/03/31/nasaguide-air-filtering-houseplants/.
April Love From April Fools’ Day to Easter and Earth Day, there’s a lot to love about April, including the fact that its birthstone is the diamond. Yes, love is in the air this month. Those who have reached a certain age might find themselves humming Pat Boone’s hit song “April Love,” from the 1957 movie of the same title. April love is for the very young Every star’s a wishing star that shines for you April love is all the seven wonders One little kiss can tell you this is true Sometimes an April day will suddenly bring showers Rain to grow the flowers for her first bouquet But April love can slip right through your fingers So if she’s the one don’t let her run away.
FUN FACTS ABOUT APRIL FOOLS’ DAY This odd celebration began in the Middle Ages, but people enjoyed playing practical jokes even in ancient Rome, particularly at spring festival times. If you’re in France on April 1, celebrate Poisson d’Avril! That means April Fish, when kids attach paper fish to each
Did You Know?
On April 3, 1995, Supreme Court Justice Sandra Day O’Connor became the first woman to preside, as she sat in for Chief Justice William H. Rehnquist who was away. 26 i m a g e •
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others’ backs and shout out “Poisson d’Avril!” when the fish are found. If you happen to be in sunny Portugal on the first of the month, watch out for flying flour; friends there toss it at each other’s faces to celebrate the day. Stranger yet, the codename for one of the people who helped capture Saddam Hussein was “April Fool.”
CELEBRATE THE PLANET! On April 22, Saturday, spend some time with your mom—Mother Earth, that is. If your New Year’s resolutions didn’t quite stick, make new ones on Earth Day. It’s a chance to start over. The best part? Your small changes will add up to big benefi ts for the planet and all the life forms that depend on it. You probably already take showers instead of baths to save water. Add a water-saving showerhead. Need to wait for your water to warm up before you jump in? Leave a plastic pitcher in the shower and let the cold water fill it. Then water your air-cleansing houseplants. You probably turn out lights when you leave rooms. Kick it up a notch by unplugging appliances that aren’t used every day. Forgot to celebrate Arbor Day on April 5? Plant a tree for Earth Day; one tree can absorb up to 2,000 pounds of carbon dioxide over its lifetime. And shop locally as much as you can. The benefi ts go far beyond helping the planet. Your community is a better place when money stays local. Visit www.epa.gov/earthday for more ideas. Find image at www.uppervalleyimage.com •
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MONTHLY TIDBITS F A C T S ,
F U N
&
A D V E N T U R E
M AY
SHOW MOM SOME LOVE
COME OUT OF HIBERNATION! The snow is melting and the weather is warming, so for those of us who don’t ski, it’s time to step out into the sunshine! Head to Moody Park in Claremont to enjoy 325 acres of hiking and biking trails, a children’s playground, and picnic tables surrounded by towering pines. The park is open only weekends until Memorial Day, and then daily from 8am to 8:30pm. For more information and a trail map, visit www.claremontnh.com/uploads/pdf/Moody-Park-System.pdf.
On May 14, skip the breakfast in bed. This Mother’s Day, let Mom sleep in. Studies show that most women are chronically sleep deprived, and moms—especially working moms—top the list. While hormonal fluctuations can cause sleep disturbances in women, so can the basic vigilance and awareness required to be a mother and keyed in to every whimper, cough, and sound a child makes. Even a small amount of sleep deprivation—an hour a night over a week or two—can have an impact as significant as staying awake all night long and then trying to function. Too little sleep affects memory, concentration, cognitive functioning, attention, mood, and more.
“MAY THE 4TH BE WITH YOU” Any Star Wars lover knows May 4 is National Star Wars Day. According to www.starwars.com, it’s a day for Star Wars fans worldwide to say, “May the Force be with you” to all and to celebrate the beloved Star Wars story that binds our galaxy together. Can you make the Chewbacca noise? Even better! 28 i m a g e •
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✺
PEDAL POWER
May 19 is Bike to Work Day. Plan to get up early and ride your bike to work today—you’ll feel
invigorated and ready to face the day! After getting your blood pumping and your metabolism going, you may just want to ditch your car and hop on your bike as the spring weather keeps getting nicer.
TURMERIC
SOOTHE ACHY JOINTS May is Arthritis Awareness Month, and it’s the perfect time to add some antiinflammatory spices to your diet. Garlic, turmeric, ginger, cinnamon, and cayenne are top choices. According to the National Arthritis Foundation, fresh is best when it comes to spices since they’ll be more likely to retain their potent antioxidants. For the freshest spices around, visit Claremont Spice & Dry Goods and take home these antiinflammatory ingredients to add to sauces, pasta, veggies, rice, soups, and more.
BE SUN SMART The Friday before Memorial Day has been designated Don’t Fry Day by the National Council on Skin Cancer Prevention to remind us about the importance of sun safety. Skin cancer is the most common type of cancer in the US, with nearly 5 million cases diagnosed each year. That’s more than breast, colon, lung, and prostate cancers combined. The following tips will help protect your skin: • Use sunscreen whenever you’re outdoors. • Reapply sunscreen every two hours while you’re outside, or more often if you’re swimming or sweating. • Stay indoors when the sun is the strongest, between 10am and 4pm. • Cover up when you can with clothing, a widebrimmed hat, and sunglasses. Find image at www.uppervalleyimage.com •
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Shop these ďŹ ne stores at
Rte 12A, West Lebanon (Just off I-89 - Exit 20)
The PowerHouse Mall
- Enjoy the Journey! -
BY EMILY HOWE
6
PHOTOS BY JACK ROWELL
POULTRY in
MOTION
DISCOVER THE JOY OF PICKING UP CHICKS
Why did the chicken cross the road? Ah, the age-old question. One family who could possibly put this argument to rest is the Johnsons of Tunbridge, Vermont. Parents Seth and Shannon, plus children Zach (10) and Sylvia (7), perhaps know the answers to many of those chicken mysteries that have baffled humankind for as long as time. With more than 150 birds of their own, Seth and Shannon Johnson head up the local 4-H Poultry Division. At least a dozen youth from the area live and breathe chickens along with the Johnson kids. Seth and Shannon began raising chickens when they moved to Vermont in 2007 and now sell and show quality poultry and proudly watch their children and nephew take top honors in exhibitions all over the country.
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Popular children’s author Jan Brett is one of the top breeders of White Crested Black Polish bantams in the country.
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Clockwise from above: Zach shows off the latest in poultry headwear and (at right) the official garb for 4-H showmanship classes. He is holding a Modern Game Bantam. These are fully grown and still fit easily into the palm of a young person’s hand. Jan Brett shows off a stunning Silver Phoenix rooster. Rianna Bagalio of Randolph, Vermont, cuddles her Barred Plymouth Rock bantam hen. A pair of bantam Ameraucana hens, prized for their blue eggs. Judge Jered Flech of Berlin, Vermont, helps a competitor evaluate her bird. Sylvia shows off the business end of her bird during a showmanship class.
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Backyard chicken farming has seen a nationwide surge in recent years, and in a small town in rural Vermont, it is a culture unto itself.
The Green Mountain Poultry Show, held on the Tunbridge Fairgrounds in May, brings chicken lovers together to show, swap, buy, and sell their feathered friends. I was surprised to see that one competitor was Jan Brett, world-famous writer and illustrator from Massachusetts whose children’s books, including The Mitten, have sold millions upon millions of copies. She displayed her prize-winning Phoenix and White Crested Black Polish birds and spoke to us about raising chickens as a young girl, and then starting to show them as her favorite hobby nearly 14 years ago. Jan’s custom chicken trailer (with a beautifully painted logo, of course) assures that her birds
travel the country in comfort and style. CRACKING JOKES AND SHOWING CHICKENS Since I am unaccountably obsessed with chicken humor (the Johnson family often sports tee shirts asking, “Have you hugged your chicken today?” and diagrams involving how to [literally] pick up chicks), I wandered the barn asking people for their best chicken joke. With competitors deeply involved in the competition, I got a few blank stares but also lots of egg puns to crack me up. My favorite joke came during the lunch break (chicken barbecue . . . go figure). A young boy brandished his
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Clockwise from far left: Sylvia Johnson on the farm with a Light Brown Leghorn bantam hen. Rianna Bagalio of Randolph is all smiles after winning her showmanship class, and Sylvia shows a Modern Game Bantam hen and the blue ribbon she earned. Keenan Thygesen, 13, the Johnson’s nephew, is a huge part of the family poultry operation and breeds showwinning bantam White Leghorns.
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leg of barbecued chicken and asked me: “Why did the HALF chicken cross the road?” I pondered this for a moment, while he grinned, sauce on his chin. “Give up?” He crowed, “To get to HIS other side!” Helping to arrange the event, the Johnson family bustled here and there, supervising the raffle tables, weighing complaints, resituating squabbling fowl, and speaking with vendors of chicken art and jewelry. Youngsters Zach and Sylvia both won impressive trophies, no goofy chicken tee shirts for them—on this important day, they were all business, wearing white showman’s jackets with their names professionally embroidered in green. There seemed to be as many children as adults showing, and I was sufficiently impressed by the many small handlers of poultry who were definitely not shy about telling me the facts and merits of their different breeds (more than I had ever known existed!) and displaying their perfectly behaved birds proudly on one arm for me to stroke. And aha! Another Find image at www.uppervalleyimage.com •
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youngster had a joke for me. “What do chickens grow on? Eggplants!” START WITH CHICKS Backyard chicken farming has seen a nationwide surge in recent years, and in a small town in rural Vermont, it is a culture unto itself. The homesteading movement has helped fuel the recent countrywide poultry craze, as chickens are often considered a foolproof livestock choice that reaps high rewards for beginners. Their small space requirements can make them ideal for suburban and even some city dwellers. It seems you just need a wing and a prayer. “Start with chicks,” I was told by one chuckling gentleman, “since they are cheep, cheep, cheep!” In the end, the chicken folks left me hanging a bit, keeping the secret of exactly why the chicken crossed the road still a mystery to us outsiders—a devious ploy to further intrigue me. This question, along with the meaning of life, is something we strive to discover. As spring arrives and the Johnsons’ incubator is full of many varieties of fluff balls to sell, I think perhaps I may need to continue my investigation. Join me and check out the Green Mountain Poultry Show on Saturday, May 13 at beautiful Tunbridge Fairgrounds. Pick up a few chicks. Last one there is a rotten egg. a
Parents and children prepare for the 4-H showmanship classes.
ONLINE EXTRA
Find more information and photos of the Green Mountain Poultry Show at www.uppervalleyimage.com.
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Open seven days a week, Salt hill Pub has been a place for friends and family since June 2003.
“Our guests become our friends—they’re our family.” 40 i m a g e •
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ON THE TOWN By Mary Gow Photos by Jack Rowell
NEW PATRONS SOON BECOME FRIENDS Salt hill Pub is as Irish as stew, but a German word sums up an often-felt sentiment here—mahlneid. Mahlneid means coveting your neighbor’s restaurant order. Even as diners delight in Irish Cumberland Pie or the divinely marinated Bartlett pear in the grilled pear salad, when a waitress walks by with an order of Salt hill Fish and Chips, heads turn and eyes follow the dish. Considered by many to be the best fi sh and chips in New Hampshire, this family recipe for haddock deserves the attention.
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ON THE TOWN
Clockwise from top left: As Yeats said, “There are no strangers here; only friends you haven't yet met.” Knowledgeable servers (like Jenn G. here) will help you navigate the beer list. “Go to most pubs in Ireland, kids are everywhere,” says Josh; “our places are no exception.” Open seven days a week for lunch and dinner. Opposite: Josh Tuohy (left) shares a moment with brother Matt, Salt hill Pub accountant and HR manager, at this true family owned and operated business.
“Honest food. Perfect pints. Living music.” 42 i m a g e •
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“My brother Joe and I wouldn’t have come so far in 13 years without all the great people we work with . . . They work with us, not for us,” says Josh.
“Honest food. Perfect pints. Living music.” That’s the well-fulfilled tagline of Salt hill Pub, a landmark business on the green in Lebanon with additional locations in Hanover, Newport, and Newbury, New Hampshire. And the Tuohy brothers show no signs of slowing down, with plans to open the next Salt hill Pub in nearby West Lebanon, on the site of the former Seven Barrel restaurant. With an amiable Irish ambience and staff that clearly enjoy working there, Salt hill is a popular gathering place. Its menus offer abundant comfort food as well as contemporary cuisine—a low-carb devotee may gaze longingly at the pulled pork mac and cheese but can indulge without remorse in Salt hill’s salads, steaks, and other entrees. From Guinness stout to regional microbrews, the beverage selection is superb. Several live performances are scheduled at each pub every week.
Growing Up in the Business “We are so grateful that the community patronizes our restaurants,” says Josh Tuohy, Salt hill co-founder and co-owner with his brother Joe Tuohy. “We take a lot of pride in trying to create an atmosphere that’s casual and welcoming and to offer food and drinks that are not only affordable but what they want. We’re overwhelmed sometimes by the support of our guests. Our guests become our friends—they’re our family.” That warmth and familiarity is evident as regulars are greeted by name and new patrons are warmly welcomed. When Josh and Joe Tuohy opened Salt hill Pub in 2003, the two young men already had decades of restaurant experience. Their parents, Tom and Judy Tuohy, owned and ran the Shanty Chalet at Mount Sunapee for 25 years. Josh, Joe, and their four siblings grew up helping out. “You had to age into certain jobs,” Josh explains. “At five years old, you could
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The Tuohys offer the coldest, most affordable selection of beers in the Upper Valley. Guests also enjoy afternoon coffee and the signature Salt hill Fish and Chips.
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sweep and mop the floor—the pay was if anybody dropped money on the floor, you could keep it. At a certain age, you could wash dishes. Later you could cook, or wait tables, and tend bar. We did it all there.” After the Shanty Chalet was sold in the 1990s, the brothers continued in the hospitality business, Joe in New Hampshire and Josh spending some years on the West Coast. When they hatched the idea of opening their own place, Joe scouted possible sites, landing on a corner space in the 1882 Whipple Building on the Mall in Lebanon. “It was a great space in a great old building, and we loved it. We didn’t have money, but we had time,” Josh recalls. As they remodeled the space, “We left the doors wide open so anybody who wanted to could stop in.”
Launching a Legacy Salt hill opened in June 2003, serving four draft beers, soups, and sandwiches. They didn’t have a kitchen, so they cooked up their specialties on a panini iron. Within a few weeks, they booked their first act, Jim Hollis, and launched their legacy of music. The Tuohys’ Irish heritage shaped the restaurant’s direction and its name. Salthill (one word) is a neighborhood in Galway, the home of Tuohy forbears. Their father Tom used to call their house Salthill. Having visited there and being fond of the region, the name seemed a perfect fit. For pronunciation’s sake and to deal with the medial consonant cluster, they broke Salthill into two words, keeping the lowercase “h” to honor its roots. Within two years of opening, when the adjacent space became available, Salt hill Pub expanded, adding the Galway Room and a fullfledged kitchen, increasing seating to 200 and finally equipped to offer full diverse menus. In 2007, Salt hill Pub in Newport opened, followed by their Hanover restaurant in 2010. In 2015, they opened The Shanty in Newbury on the same site as their parents’ restaurant. The Shanty Chalet sign from the original pub currently hangs over
the bar in Lebanon, but, Josh notes, it may soon relocate to its old home turf. Music is a mainstay at all four pubs. Their respective schedules feature several nights of performances each week. “There are so many talented musicians around here—almost too many to get them all in,” says Josh, noting that Salt hill has already presented over 5,000 acts. Performances include many styles, “but mostly classic rock with some blues and country mixed in,” Josh says. For over a decade, the pub has had popular Tuesday traditional Irish music sessions weekly. Hanover Hootenanny, an acoustic session, has taken off on Mondays in that location. The appealing comfort food on Salt hill’s menus includes several dishes from family recipes. Judy Tuohy’s batter recipe is the secret behind the fish and chips. Her hand-battered green pepper rings, once a Shanty Chalet specialty, continue to draw new devotees. Traditional stick-toyour-ribs fare includes meatloaf, pot roast, Irish bangers and mash, and beef and Guinness stew. Each restaurant also has its own specialties, developed with the creativity of their various chefs. Chefs, waitstaff, bussers, bartenders, folks behind the scenes, and the Tuohy family members—besides Josh and Joe, brother Matt and sister Lynne are involved—collectively bring an exuberance to the pubs. Altogether, about 100 people work at the Salt hill Pubs. “My brother Joe and I wouldn’t have come so far in 13 years without all the great people we work with. We have some of the brightest and most awesome people working here. They’re super creative, super strong, super interesting, and they’re funny. They work with us, not for us,” says Josh, “and we all work to treat people the way we want to be treated.” a Salt hill Pub 2 W. Park, Lebanon, NH (603) 448-4532 www.salthillpub.com Open daily from 11am Find image at www.uppervalleyimage.com •
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BUSINESS SENSE By Justine D. Kohr Photos courtesy of Dartmouth Coach by Jeff Dachowski Photography
NEW FACILITY, SAME GREAT SERVICE
Flying out of Boston? If you live in the Upper Valley, there’s a pretty good chance you’re taking the Dartmouth Coach to get there. Convenient, safe, and affordable, the Coach, as it’s often referred to, has become the Upper Valley’s premier travel-connection service. Without it, most area residents would be stuck paying ghastly airport parking fees or facing heavy traffic going into the city. And then there are Dartmouth students, many without vehicles in town. With limited public transportation options, the Coach is a necessity when traveling home.
Popularity Leads to Change Dartmouth graduate student Priyanka Sivaramakrishnan traveled home to Chennai, India, over the holidays and used the Coach for the fi rst leg of her journey. A frequent traveler, she utilizes the Coach at least once a month.
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“The Coach is a very comfortable and reliable way of traveling, especially considering that we live in a small town in the middle of nowhere,” she says. “The flexibility with booking a date and time is, for me, the most convenient feature. It allows me to change my plans at the last minute without losing money.” The Coach has become quite popular over the years, which is why it quickly outgrew its facility on Etna Road in Lebanon. Because of parking challenges, the company was forced to move to a valet service—a real stumbling block for some users. “It’s not ideal to drive somewhere and hand someone your keys as you go away for two weeks,” says Benjamin Blunt, who with his father, Harry Blunt, oversees the Dartmouth Coach, the Concord Coach lines, and the Boston Express bus line. “Everyone has seen Ferris Bueller’s Day Off,” he laughs.
Dependable Dartmouth Coaches head down I-89 toward New York City and Logan Airport. Comfortable and convenient, Dartmouth Coach offers free on-board movies, Wi-Fi, and snacks as well as power outlets for charging devices.
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“If someone is going on vacation and flying from Logan Airport, it’s at least 30 dollars a day to park at Logan. That becomes the first impetus for exploring other options,” Benjamin says.
The new Lebanon Transportation Center on 13 Labombard Road is conveniently located minutes from I-89, Exit 18 and offers more than 350 parking spaces, a spacious waiting area, and expanded amenities.
Benjamin and Harry knew they had a problem; affordable parking is a big motivator for those who use the Dartmouth Coach service. “If someone is going on vacation and flying from Logan Airport, it’s at least 30 dollars a day to park at Logan. That becomes the first impetus for exploring other options,” he says. So in March 2015, the transportation company purchased the old Miller Chevrolet and Cadillac dealership with plans to build an entirely new facility with greater parking capacity. Construction at the new site on Labombard Road, right off Route 120 and I-89, began in spring 2016 after the old building was demolished. The company received its certificate of occupancy mid November and opened to the public on December 1. The new facility offers 359 parking spots and has 2,900 square feet versus 150 parking spots and 800 square feet at 48 i m a g e •
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the previous location. Beyond parking, it boasts larger restroom facilities, a spacious lobby bathed in natural light, a ticket counter, a comfortable waiting area, and easier wheelchair access. The larger space also makes loading buses a much easier task. At the Etna facility, only two buses could be loaded simultaneously. The new Labombard facility allows for four or five, explains Peter Stanley, the project manager who led the construction of the new facility and a former general manager at the company. “It’s really made all aspects of our business better and easier,” he says. “The advantages to the public are huge. It’s been a vast improvement all around.”
Meeting Customers’ Needs The Etna Road facility is still owned by the company and will be used as a secondary location for bus and parking
overflow. The old site was purchased by Concord Coach Lines President Harry Blunt in 1995. Back then, the facility ran a simple van operation called Dartmouth Mini Coach, a reservationbased 15-passenger van from Lebanon to Manchester and Logan Airports. The service was expanded and revamped— but the name stuck. Harry founded Concord Coach in 1967. Based in Concord, it runs a scheduled service from Bangor, Maine, to the coast, Portland, and Boston. The company also owns Boston Express based in Southern New Hampshire, a state-run contract operated on behalf of the New Hampshire Department of Transportation. It provides commuter service from Londonderry, Salem, Nashua, and Manchester to Logan. All three companies are run by the father and son team of Harry and Ben. “At the end of the day, we’re a pretty small company. We have our hands in a
little bit of everything,” says Ben. With the new facility complete, the company doesn’t plan to implement any drastic changes to Dartmouth Coach in the near future—but it is considering adding additional schedules to its Boston line. Currently, the bus to Boston runs every two hours. This can create a problem for those catching a flight very early in the morning or late at night. “We would like to get to a place where we can fill some of those gaps,” says Ben. “In the next year, we’d like to hire more personnel and have more buses. We now have the facility to keep up with demand, so it makes sense to add new schedules.” a Dartmouth Coach 13 Labombard Road Lebanon, NH (603) 448-2800 www.dartmouthcoach.com
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Destination New London...
From House Too Home 276 Newport Road New London, NH (603) 463-7845 www.FromHouseTooHome.com Mon–Sat 10am–5pm Closed Sun
Pleasant Lake Cheesecake Co. Scytheville Row Shopping Center, #108 75 Newport Road New London, NH (603) 526-7522 www.PleasantLakeCheesecake.com
Millstone at 74 Main 74 Newport Road New London, NH (603) 526-4201 www.74MainRestaurant.com
Tue–Sat 10am–6pm
Mon–Sat 11:30am–9pm Sun 11am–9pm, Brunch 11am–2pm
Hubert’s Family Outfitters
New London Opticians
231 NH Route 11 Wilmot, NH (603) 526-2600 www.FloorcraftNH.com
219 County Road New London, NH (603) 526-4032 www.Huberts.com
3 Colonial Place New London, NH (603) 526-6990
Mon–Fri 8am–5pm Sat 8am–1pm
Mon–Sat 9:30am–6pm Sun 11am–4pm
Floorcraft
Mon, Tue, Fri 9am–5pm Wed & Sat 9am–12pm Thu 9am–7pm
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Larks & Nightingales Boutique 207 Main Street New London, NH (603) 526-6676 Mon–Sat 10am–5:30pm Sun 11am–4pm
New London Inn & Coach House Restaurant 353 Main Street New London, NH (603) 526-2791 www.TheNewLondonInn.com Please visit our website for menus, rates, and hours.
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Morgan Hill Bookstore 253 Main Street New London, NH (603) 526-5850 www.MorganHillBookstore.com Mon–Fri 9am–5:30pm Sat 9am–5pm Sun 11am–3pm
Shop, Dine & Be Pampered
Sunapee Getaways, Inc.
The Flying Goose Brewpub
Clarke’s Hardware
120 East Main Street Bradford, NH (603) 526-2436 www.SunapeeGetaways.com
40 Andover Road New London, NH (603) 526-6899 www.FlyingGoose.com
257 Newport Road New London, NH (603) 526-2800 www.ClarkesHardware.com
Office hours: Mon–Fri 10am–4pm Evenings & weekends by appointment.
Mon–Sat 11:30am–9pm Sun 11:30am–8pm
Mon–Fri 8am–5:30pm Sat 8am–5pm Sun 9am–1pm
Gourmet Garden Gifts of Great Taste
New London Gallery, Custom Picture Framing, Fine Art & Crafts
The Inn at Pleasant Lake
New London, NH (603) 526-6656 On the web all the time! www.GourmetGardenOnline.com Available by appointment.
209 Main Street New London, NH (603) 526-7247 www.NewLondonGallery.com
853 Pleasant Street New London, NH (603) 526-6271 www.InnAtPleasantLake.com Wed–Sun Evenings Sunday Brunch
Mon–Fri 9am–4pm | Sat 9am–12pm
Go Lightly Home & Women’s Consignment 255 Newport Road New London, NH (603) 526-8200 www.GoLightlyConsignment.com Mon–Fri 10am–5:30pm Sat & Sun 10am–4pm
Unleashed 277 Newport Road New London, NH (603) 526-2088 www.UnleashedNH.com Mon–Fri 9am–5:30pm Sat 9am–5pm Sun 10am–2pm
Lake Sunapee Region Chamber of Commerce Visit our website to find out more about Local Loot! www.LakeSunapeeRegionChamber.org
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GOOD NEIGHBORS
BY NANCY FONTAINE ✺ PHOTOS COURTESY OF MOUNTAIN VALLEY TREATMENT CENTER BY JOHN SHERMAN
A Peaceful Place FOR ANXIOUS TEENS
Mountain Valley Treatment Center offers a comprehensive approach
What do you do when your quiet and studious teenager, a good kid, refuses to go to school or even leave the house because he or she is so anxious? One answer can be found traveling east on Mt. Moosilauke Highway to Pike, New Hampshire, where the view opens up across fields toward the mountain, a quintessential Northern New England scene. Straddling the road are the half-dozen cozy buildings of the Mountain Valley Treatment Center (MVTC).
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Opposite: Mountain Valley residents engage in an Exposure and Response Prevention exercise involving clapping hands—a situation that most would consider very easy, but for the anxious teenager, it can be extremely challenging. This page: The Upper Valley Stewardship Center offers adventure programming to MVTC residents.
“The typical teenager coming to us is bright, talented, often a perfectionist, and because of his or her anxiety and perfectionism and perhaps OCD (obsessive-compulsive disorder), he or she has become paralyzed.” —Carl Lovejoy, Associate Executive Director for Communications and Development Find image at www.uppervalleyimage.com •
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Filling a Pressing Need
The “Gold Standard” Treatment for Anxiety
Carl Lovejoy, Associate Executive Director for Communications and Development, is one of the people who founded Mountain Valley to fill what they see as a pressing need. “No matter where I go, when I tell people what I am doing, they say, ‘You have described my son, my niece, my neighbor,’” he says. Since 2011, Mountain Valley has treated 350 adolescents ages 13 to 20. “The typical teenager coming to us is bright, talented, often a perfectionist, and because of his or her anxiety and perfectionism and perhaps OCD (obsessive-compulsive disorder), he or she has become paralyzed,” Carl explains. “They’ve gotten stuck—at home, in their rooms, in their basements. They can’t go to school and can’t participate in the things they could.” The good news is that “anxiety is the most treatable mental health disorder,” according to Mountain Valley’s Executive Director Don Vardell.
More than a camp but less than a hospital, Mountain Valley has elements of both. The program can focus on anxiety because the kids are internalizers, keeping their feelings to themselves; they don’t act out, don’t have substance abuse disorders, and are not self-harming. “So we can do concentrated work around anxiety with our kids,” says Don. That work is evidence based, according to Associate Executive Director for Clinical Services Jen Fullerton. “We practice ERP, which is the ‘gold standard’ treatment for anxiety.” Exposure and Response Prevention (ERP) is a form of cognitive-behavioral therapy. Mountain Valley has advantages over other programs. “Since our kids are internalizers, it makes them feel very alone. Connection to the other kids is important. Our program makes them feel part of a group,” says Jen. “We also emphasize wellness and mix in some fun with the hard therapy.”
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“We can leverage all the stuff we do and tie into the therapeutic in creative and complex ways,” Don adds. “Other places that do what we do are hospital settings; that is what makes us unique.” The 16 to 24 adolescents being treated at Mountain Valley are called residents rather than patients, and they graduate with a ceremony. When they arrive, they create a hierarchy of fears, and they face everything on it in the 60 to 90 days they are on campus (which is considered “short term” for mental health treatment). Staff members, including an RN, licensed clinicians, psychologists, and psychiatrists, are full time and integrated with the residents, who are unplugged from the pressures of social media and given access to their devices only gradually.
Opportunities to Learn The Mountain Valley Treatment Center is part of an 1,800-acre campus managed under a shared lease agreement with the Upper Valley Stewardship Center. The buildings include dorms, academic spaces, and a yoga and arts center. The campus includes a working farm with an
Clockwise from far left: Adolescents from across the nation and beyond have come to MVTC for help with anxiety and OCD. Carl Lovejoy, Associate Executive Director and a member of the founding team. Exposure Therapy challenges adolescents with fears such as contamination. Residents grow herbs and greens in the Farm to Table module. Residential Team Leaders are well-trained in the treatment of anxiety and OCD. Art Therapy is an effective treatment modality for anxiety and related disorders. Don Vardell, Executive Director.
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Yoga and mindfulness training reduce anxiety and modulate stress response systems.
orchard, organic garden, year-round microgreens, and 10 head of cattle per year, providing opportunities for the kids to learn about the circle of life and the relationship between mood and food as well. The academic part of residency is very important to kids, parents, and the schools from which they come, and the center does its best to support residents academically through a contract with Knower Academics of Plymouth, New Hampshire. Since school is a trigger for anxiety for many residents, there are varying stages of academic exposure. The first stage is simply exposing kids to school by walking through a library or an academic building or sitting in on a lecture at Dartmouth College or another school. The next stage is individualized academics, meaning credit recovery or keeping up with 56 i m a g e •
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homework, midterms, and testing. Every Friday, their families are involved. Families who can come for the Friday session do so, or Skype if they are unable to come. (Residents come from all over—as far away as Alaska, Hawaii, and the Middle East.) Families play an important part in treatment. “Family accommodation and maintenance of the anxiety can happen,” says Don. “They have to be taught to work with the resident. For instance, we advise that, when the child is experiencing anxiety, don’t reassure him or her. Instead, affirm the work. Tell them, ‘You’ve got the skills, you can do this. Use your tools and strategies.’”
Happy Outcomes Every family comes for the graduation ceremony. Each resident has a plate, soup bowl, and mug that they have decorated, glazed, and fired for use Find image at www.uppervalleyimage.com •
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GOOD NEIGHBORS during their stay. On graduation day, they smash their plates and talk about what this means to them. The residents who are still in treatment later collect the shards to create mosaics, which then decorate the walls of campus buildings. In addition, the graduate’s lead therapist, a staff member chosen by the graduate, and the rest of the residents speak at the ceremony. “The kids are very empathetic,” says Carl. Occasionally residents stay longer than 90 days, and Carl says, “We’ve had a few kids who were doing okay but struggling come back for a booster. We also have kids who’ve limped to the end of the academic year come for a summer experience, which has become a popular option.” Mountain Valley is a nonprofit and offers need-based financial assistance with the aim of giving kids from many different backgrounds the opportunity to attend. “We also work hard to make sure the families get at least some insurance reimbursement,” says Carl. And this year, the center added its first endowed scholarship fund. “We have a great program, and we want to share it.” Many families are grateful that they do. a Mountain Valley Treatment Center 2274 Mt. Moosilauke Highway Pike, NH (603) 989-3500 mountainvalleytreatment.org
MVTC residents engage in equine programming as part of their Experiential Education modules.
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Casting from a kayak at sunrise along the mangrove shoreline of Pine Island, Florida.
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A deserted beach on Hudson Bay extends as far as the eye can see. The strand would
STORY BY LISA BALLARD PHOTOS BY JACK AND LISA BALLARD
Inn-to-Inn
FISHIN’
The quest for monster snook around Pine Island, Florida
The quest to hook a monster snook (over 30 inches) was high on my husband Jack’s bucket list. On several occasions over the last few years, we’ve traveled to Florida’s west coast to go saltwater fly-fishing. Snook, along with tarpon and redfi sh, are considered marquee species among avid ocean-going anglers. Rather than in deep ocean water, snook live in the shallows around the mangrove islands that shield the land from the sea.
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Jack came up with a way to celebrate that might also allow him to hook a big snook, a three-night kayakfishing trip around Pine Island. There was only one problem; it had never been done before.
This page, clockwise from top: Landing a ladyfish on the north end of Pine Island. Releasing a redfish. A pelican preens atop a marker for the Calusa Blueway. A spotted sea trout, one of many fish species anglers can reel in when casting on Lee County’s grass flats. Opposite page: Casting toward the mangroves.
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HOW TO DO IT LODGING Tarpon Lodge, (239) 283-23999, www.tarponlodge.com Beachouse Lodge, (800) 348-6306, www.beachouselodge.com Matlacha Cottages, (845) 652-3181, www.matlacha-cottages.com
WHEN TO GO Year-round, but late April through June is prime time for snook and tarpon.
WATERCRAFT Use a stable kayak with a stand-bar. Most anglers prefer to stand, as ideally you can see the fish before casting.
Common snook, also called Atlantic snook (Centropomus undecimalis), are anadromous, able to survive in both fresh and saltwater. While a few reside year-round along Florida’s central and southern coastal areas, during spring the big ones migrate into the region’s endless mangroves and grass flats to gorge on crustaceans and smaller fish. Florida’s state-record snook, 44 pounds 3 ounces, was hooked in Lee County in 1984. Though the record has stood for more than three decades, 30-pounders commonly fin the county’s coastline each spring—and they’re exciting to catch, often jumping several feet out of the water and then running fast and furiously. JACK’S AMBITIOUS PLAN By coincidence, Jack and I were married on Pine Island in Lee County. As our April anniversary approached, Jack came up with a way to celebrate that might also allow him to hook a big snook, a three-night kayak-fishing trip
around Pine Island. There was only one problem; it had never been done before. It wasn’t exactly an extreme off-the-grid adventure. During the day, we would weave in and out of the mangroves and across shallow bays, come ashore around dinnertime, check into a waterfront lodge, then paddle and fish again the next day. “I think it will work,” Jack declared, after pouring over nautical charts and countless Internet sites, and then talking to local anglers and the Lee County Visitor and Convention Bureau. “We’ll need to paddle about eight miles each day, which should leave us plenty of time to fish.” Eight miles in the ocean. That thought gave me pause. What if we got lost? What if the sun scorched our pale northern hides? What if I hooked a 40-pound snook? “That’s the goal!” encouraged my sweetheart, whose life would be complete if he landed a huge snook. “We’ll be there at prime snook-fishing time.”
FISHING GEAR 8-weight or heavier fly rod and reel. Shrimp patterns. Flycasters: Schminnow, Crazy Charlie, clouser minnow patterns.
DINING Tarpon Lodge: Elegant dining with fresh seafood specials daily. Live music in the historic bar. (239) 283-23999 www.tarponlodge.com Lazy Flamingo (Bokeelia): A local harbor-side favorite with a lively happy hour and excellent conch chowder. (239) 283-5959 www.lazyflamingo.com Sandy Hook Fish and Rib House (Matlacha): A family-run waterfront restaurant with a broad menu, including local fresh fish, tuna nachos, and prime rib. (239) 283-0113 www.sandyhookrestaurant.com The Perfect Cup (Matlacha): Best breakfast at a reasonable price, good coffee, and crab-stuffed omelets. (239) 283-4447 Find image at www.uppervalleyimage.com •
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Top: Fish on! But what is it? There are many species of game fish along Pine Island’s coastline. Inset: A hooked snook (underwater). Left: Jack prepares to release a spotted sea trout.
“What if I hook a shark?” I asked. “I’ll go if you’ll release the sharks.” Jack replied without hesitation, “I’ll bring my Kevlar gloves.” A month later, when we launched our boats from the Tarpon Lodge on the west side of Pine Island, Jack could hardly contain himself. A monster snook seemed only a few casts away. Built in 1926, the Tarpon Lodge is an elegant, historic fishing retreat with a gourmet restaurant, sweeping palm-framed lawns, and world-class waterfront sunsets. It’s also located on the Great Calusa Blueway, a 190-mile canoe and kayak trail that winds among the mangrove islands, coastal estuaries, and river-like waterways of Lee County. Our route would follow a portion of the Calusa Blueway. Having periodic markers gave me a modicum of directional comfort. 64 i m a g e •
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SETTING OUT The Tarpon Lodge was the perfect starting point for our kayak-fishing expedition, providing a little pampering before a long first day in the elements. We also got a little insider information. Halfway through a plate of grilled grouper, I got a call from Mike Plainte, a Pine Island local with YakFlats Kayak Fishing Charters and a member of the Hobie Fishing Team. “There are seven or eight little islands on the west side of Pine Island, about twothirds of the way to Jug Creek,” said Mike. “You’ll find big snook on the east and west sides of those islands. And if you use a large shrimp pattern on the grass flats, you might catch a gator-trout or a 30-inch redfish.” Mike added that the sea trout tended to go for patterns with green or chartreuse on them over the sandbars, and that once we entered the pond on the north end of the island, there would be good fishing around a houseboat, if it was still there. It all sounded exciting to me, but Jack was fixated on snook. We decided to paddle directly to Mike’s island honey hole about five miles away, as the fishing would be hottest before the heat of the day. But things rarely go as planned. GREAT BIRDING AND FISHING! The next morning, we cast off predawn, heading north and hugging the shoreline. There was only one problem—we didn’t know which cluster of islands Mike had referred to, especially in the dark. After paddling steadily for an hour, an orange glow crept over the horizon and spilled across the water. Eager to catch something, Jack and I took advantage of the first tendrils of light to cast across several submerged sandbars. All was quiet except for the lapping water against our kayaks and the whooshing of our lines as we flung them over the ginger-hued water. We had the world to ourselves. As the dawn brightened, I became aware of something watching us and glanced toward a nearby mangrove island. A flock of ibis posed on a shallow perch, peering at our progress. A white egret waded silently near them. An osprey took off with a fish in its talons, swooping Find image at www.uppervalleyimage.com •
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The long fishing pier at the Beachouse Lodge.
overhead, then three pelicans cruised past, three feet above the brine. There were birds everywhere—all fish eaters! I took it as a positive sign. “Got one!” yelled Jack. I quickly paddled over to him, my camera ready, as he netted a 14-inch spotted sea trout. It was an attractive fish with golden eyes and black spots extending over its back and up its dorsal fins. Its sides shimmered iridescent copper, reflecting the last color from the fleeting sunrise. Cast-happy with so many places that looked like good fish habitat, we didn’t find the islands Mike mentioned until 11am, too late for a snook, although we reeled in a redfish, a ladyfish, and a couple more sea trout. Above the islands, a marker for the Calusa Blueway pointed the way into Jug Creek, a broad channel filled with steady motorboat traffic. Jug Creek opened into Back Bay on the edge of Bokeelia on the northern tip of Pine Island. The houseboat was still there, and Mike’s tip proved worthy as another sea trout came to Jack’s 66 i m a g e •
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net. Then the ladyfish found us. As soon as we released one, we’d catch another. “This is ladyfish lane!” exclaimed Jack. From the bay, we continued into another channel, which led under a bridge and past a marina. We eventually emerged onto expansive Charlotte Harbor. By then it was midafternoon and a sweltering 92 degrees. Literally burned out from a day in the sun, I had just enough energy to make it to our destination, the Beachouse Lodge. NERVOUS WATER MEANS BIG FISH A lazy angler could park his kayak at the Beachouse Lodge, and then reel in redfish, tarpon, or snook without paddling a stroke. The lodge’s 260-foot private fishing pier shades swarms of baitfish that draw in the big fellas. Jack immediately planted himself at the end of the dock, and then cast and cast until his arm and shoulder went numb, still on the hunt for a trophy snook. “I saw one!” he exclaimed when I wandered out to the end of the dock, a glass of chardonnay in hand. He finally quit, snook-less, when the night became so Find image at www.uppervalleyimage.com •
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A place to relax at the Beachouse Lodge after a long day on the water.
inky he could no longer sense where he cast. We relaunched our kayaks predawn again, paddling into the sunrise. Barely a ripple creased the calm water, allowing us to make good time toward Smokehouse Bay, a long shallow stretch of water sheltered by a string of dense mangrove islands. Big fish supposedly lurked in the cuts between the islands. “The fish you want to catch are sitting, while the baitfish are moving all the time,” coached Jack as a school of mullet dispersed in front of his bow. “If you see nervous water, there’s probably a big fish there.” Jack headed toward the tip of an island where several cormorants dried their wings. He anchored his boat, then waded through the foot-deep water casting here and there. His strategy rewarded him with several more sea trout. We paddled on, sometimes casting, sometimes trolling, eventually coming to an even larger bay known as Indian Field. Our destination, Matlacha, was at the far end of the bay and then through several brackish ponds known as the Matlacha Aquatic Preserve. At the top of Indian Field, the mullets were particularly heavy around the mangroves, and the water was very clear. Jack paused, holding a streamer called a schminnow in one hand and his rod in the 68 i m a g e •
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other—ready, watching, as the water rippled arrhythmically about 30 yards in front of him. With a quick, assertive flick, he cast the schminnow precisely to that spot. “Yes!” he exalted, as a silver fish with a distinct black lateral line and protruding lower jaw burst from the water. A tense tug of war commenced amidst the repeated whirring of his reel and a few hoots and hollers. Ten minutes later, Jack had his snook. Later that afternoon as we relaxed on the small pier at Matlacha Cottages, the owner sat down beside us. “In the last 48 hours, I’ve seen two tarpon and a redfish off the dock here,” he said. “The ponds in this estuary are filled with them.” “How about snook?” asked Jack. Our host replied, “Where there are redfish, there are usually snook this time of the year.” “There’s still a couple of hours of daylight,” said Jack, excusing himself and heading to his kayak. “Don’t make our dinner reservation until after dark.” a FOR MORE INFORMATION Lee County Visitor and Convention Bureau, (239) 338-3500 www.fortmyers-sanibel.com
ONLINE EXTRA
To get more info and see more photos of Pine Island, Florida, go to www.uppervalleyimage.com. Find image at www.uppervalleyimage.com •
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my vegetarian kitchen BY E. SENTEIO
1 7 countertop essentials Going on a decade and a half, I’ve been a committed vegetarian, leaning heavily toward veganism (but not quite willing to give up cheese). No, I don’t eat only salads—a misconception I’ve frequently had to dispel. Admittedly, when I began this journey, salads played a large role in my meal planning. Life is busy; salads are quick, easy, and delicious. However, so are a lot of other vegetarian options—if you have the right equipment. So, if your new to the lifestyle, or if you’ve been at it a while and need a few ideas to make mealtime a little less leafy, read on, and revitalize the variety in your vegetarian kitchen with these seven countertop essentials.
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A RELIABLE BLENDER Like Superman versus Batman, the battle between the Vitamix and the Blendtec rages on. That said, it comes down to preference and affordability. There are plenty of brands out there. I happily used my reliable Black & Decker for years and upgraded only when it blended its last blend, RIP (Recycle in Peace). The Ninja brand offers varying cup sizes so you don’t have to use (then clean) a 40-ounce container when all you want is an 8-ounce single serving. You have options. Get the best blender you can afford that meets your needs and will blend the heck out of whatever you toss into it. Focus on power—the highest horsepower and “rated” (not “peak”) watts possible. There’s nothing quite as annoying as watching fruits and vegetables sit in a clump as your blender chugs along. You want something that churns and blends quickly. No one at your Cinco de Mayo party wants to wait for their Strawberry Sriracha Margarita! Blenders are for more than smoothies and milkshakes. Whip your own cream, turn chickpeas into hummus, create a signature ice cream, dice up some salsa to top freshly made beanburgers. Did I mention bread dough and pizza crust? Some blenders do double duty—they’ll heat your homemade soup as it blends!
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A SHARP MANDOLINE One of the most used items in my kitchen, a mandoline slices sweet potatoes for healthy homemade chips, crinkle cuts waffle fries, and slivers red onions for topping salads. It juliennes carrots, zucchini, and pretty much any firm vegetable or fruit to restaurantpresentation uniformity. Or use it to slice firm cheeses or crinkle cut hard chocolate for eyecatching cheese or dessert platters. But a mandoline really shines as it cuts tofu into perfect, better-than-bacon slices for just the right crispness. When people enjoy a particular food, it’s not just the taste that satisfies but what it feels like in the mouth (like crispy-chewy bacon, for example). When you forgo meat, you don’t have to forgo the mouthfeel or the flavor. Finely sliced and perfectly marinated tofu does the trick. Don’t believe me? Give it a shot with the Betterthan-Bacon Tofu recipe on page 74. People often suggest that tofu scramble is the best introduction to this vegetarian staple, but Better-than-Bacon Tofu is the way to go. It’s a gateway to the endless possibilities of what tofu can be. A word of warning: Mandolines are sharp, as they should be! Handle carefully when using, washing, and assembling. Always use the handguard. The first time you cut yourself, and you will, you’ll remember I said this. Better still, when you purchase a mandoline, toss in a pair of food-grade, cut-resistant gloves because—no matter what you read—you’ll still think you can skip the handguard. As the song says, the first cut is the deepest.
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You can spin fresh parsley, cilantro, and other herbs too. Rinse and place them into your salad spinner’s basket. Spin a few times to remove extra water.
A SALAD SPINNER Nothing ruins a salad quicker than soggy lettuce drenched in heavy dressing. It’s like putting a wet sock in your mouth. A good salad spinner puts an end to that sock-inmouth mushiness. A few rotations and you have crisp, very close to dry lettuce, spinach, arugula, etc. At first glance, a salad spinner seems superfluous; won’t a colander and paper towels do the job? No. There is no comparison, and once you try a salad spinner, you’ll understand—and wonder what took you so long. Get the largest one you can find and easily operate. You want your leafy greens to spin freely. Salad spinners come in pump action, pull-cord, or manual cranks. Some can be operated with one hand, others two (again, it’s preference). After that first crisp bite, you’ll never go back.
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A COFFEE GRINDER I’m a tea drinker, but I wouldn’t do without my coffee grinder. How else would I grind just enough almonds for almond flour, or just enough peanuts for freshly made peanut butter? If you want to spend more money and make larger quantities, you may want to head to a food processor. However, nobody wants to lug and clean those multiple-tool (although useful) monstrosities just for fresh nut butter on an English muffin. In seconds, an electric coffee grinder finely grinds flax and sunflower seeds, peppercorns, or nuts and grains (use a grain mill for heartier varieties). It turns chips of chocolate into a delectable smooth spread and grinds cashews for Easy Addictive Chocolate Balls (recipe on page 76). And . . . it grinds coffee beans. Most units take up very little counter space. Look for one with a removable cup for easy cleaning and variable grinding levels—because sometimes, only chunky nut butter will do.
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A MAGICAL SPIRALIZER Primarily we want food to taste good, but what if it’s also beautiful and nutritious? This gets back to mouthfeel, specifically the swirliness of spaghetti or noodles. That’s where a spiralizer comes in. Forgo the calories in pasta and have a bowl of spiralized sweet potatoes or zucchini. Sounds bland? That just means you haven’t had spiralized apples on a stack of pancakes, or enjoyed the heartiness of lemon-parmesanzucchini pasta with roasted artichokes from inspiralized.com. Spiralizers come in countertop models with multiple attachments or as simple handheld devices. Look for one that’s easy to clean and not too complicated to use (or you won’t use it). When done right, it’s hard to look away from a vegetable being turned (literally) into uniform ribbons of healthy goodness. Go ahead, impress your friends with spiralized caramelized onions on a beanburger. Unless they have a spiralizer of their own, there will be awe in their voices when they ask, “How did you do that?”
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A RESURRECTED SLOW COOKER A crockpot or slow cooker—whatever you choose to call it—seems like a throwback to antiquity. But everything old is new again. The slow cooker is possibly one of the most time-saving, overlooked kitchen devices. The possibilities are endless. Prep your food over the weekend, then on weekday mornings as you’re rushing out the door to work, toss your ingredients into the cooker, and voila! There is gastric delight in coming home to the wafting aroma of piping hot vegetarian chili just waiting to be scooped into a bowl. No muss, no fuss, and plenty of time saved to slowly butter your crusty bread. Quick and easy crockpot recipes, like cooked-to-perfection stuffed peppers, are just an Internet search away. Slow cookers use low temperatures over long periods of time, which enhances flavor and retains nutrients. Most have programmable start and stop times, temperatures, and warming functions. Some have removable ceramic inserts for even cooking, easy serving, and no-hassle cleanup. There are models with multiple compartments allowing main dishes and side dishes to do their thing all at once. Sizes vary, so you can find a 1.5-quart or an 18-quart, but 6 to 8 quarts is standard. They can be round or oval. It’s your call. Slow cookers are not complicated; they’ve gotten a bad rap over the years. You may even have one pushed into the farthest corner of your lowest cabinet. Pull it out, or pick one up. Use it once or twice, and you may have a new outlook on what’s for dinner tonight—especially if it’s already cooked when you get home.
New to the Market
The Instant Pot combines an electric pressure cooker, slow cooker, rice cooker, and yogurt maker in one unit.
BIG BOWLS Never underestimate the convenience of the “Goldilocks” bowl—just the right size. Bowls should be big, deep, and wide. Whether they are wooden, ecofriendly plastic, or weighty ceramic or glass, big bowls simply make food preparation easier. Where else would I mix my crisp, dry lettuce when I’m done with the salad spinner? Or toss my spiralized zucchini noodles in garlic and cashew sauce? I considered and discarded many appliances and tools for this last item, but big bowls won out. For mixing, blending, tossing, and storing, you need room for your ingredients and spices to meld and mingle without overflowing and making a mess. A lidded bowl or container is where all good better-thanbacon tofu goes to marinate. Keep several on hand and one nearby for cleaning up as you go about meal prep. Especially if you compost, it’s an easy one-step cleanup.
EXPAND YOUR CULINARY HORIZONS Each item on this list can be found in a variety of styles and brands, with a plethora of features. Prices can range from $10 to $500 and more. The most expensive item or brand is not always the best! What is best is what works for you. Just make sure it’s good at its intended job, or it becomes a waste of space. Do your homework. The Internet abounds with options and reviews. What matters most to you? Consider available space, cost, primary function, and ease of use and cleanup. Can you wash it—or parts of it—in the dishwasher, or give it a quick sponging? Or will the thought of lugging it out of the cabinet and assembling it make you grab a bag of limp lettuce? The tricky part is that you never
know what item will surprise you and become an everyday necessity until you try it. I never anticipated a salad spinner would become essential. With so many options, it’s far too easy to end up with countertops and drawers crowded with items you barely use. Keep in mind that this is a list of my essentials; what’s essential to one person may be clutter to another. Have I missed anything? Of course, I have. This list is not all-inclusive; some may even say it’s faulty for not including a food processor. Nonetheless, with even a few of the right pieces of equipment, you can expand your horizons and discover that being a vegetarian doesn’t limit your options—it expands your creativity.
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Add your Better-than-Bacon Tofu to some vegan tacos for a special treat!
Better-than-Bacon Tofu You’ll see there are a lot of options, so stick with the basic recipe the first time, then next time go wild and adjust to your preference. 1 block extra/super-firm tofu (for best texture and ease of cutting, freeze and thaw before use) For marinade: 1 cup soy sauce (options: K cup soy sauce and K cup carrot juice or beet juice will minimize sodium) 2 Tbsp tomato paste 2 Tbsp vegan Worcestershire sauce 2 Tbsp liquid smoke flavoring 2 cups water (options: make one of these cups low-sodium spicy V8, carrot juice, or other veggie juice) 1 tsp onion powder, or to taste 1 tsp garlic powder, or to taste 1 tsp black pepper (if you like spicy) 2 Tbsp maple syrup (optional) 1. In your lidded container or bowl, mix the marinade. 2. Preheat oven to 375°. Squeeze as much moisture from tofu block as possible, trying not to crumble it. Pat it dry. 3. Grab your mandoline (carefully), and use the attachment for thin slices. Check that your slices are thin, but thick enough to hold together. You don’t want shavings; you want slices that you can pick up without having them falling apart. However, if some do fall 74 i m a g e •
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apart, save those too! Cut a few on the thick slice setting (or with a knife) so you can see and taste the difference. Thinner is crispier, thicker is chewier, both are delicious. It depends on your desired mouthfeel. 4. Place your perfectly mandolinesliced tofu in a lidded container or bowl, making sure there is enough room and liquid to completely cover the tofu. Toss in the broken crumbs too! 5. If you have the time, marinate overnight in the refrigerator for the most intense flavor (but at the very least an hour). The marinade can be reused, so this process gets much quicker, and you can immediately start another batch marinating for tomorrow. 6. Carefully lay marinated tofu slices in a single layer—not overlapping— on a parchment-lined baking sheet. Sprinkle the saved crumbs in the pan as well. Bake for 8 to 10 minutes. Then turn them over and bake an additional 8 to 10 minutes. Watch closely! They burn easily, and oven temperatures vary. Adjust time and temperature to get the texture you crave. If you use a nonstick skillet, use a low temperature. I prefer the oven, but either way, these thin slices can burn quickly and burnt tofu is not enjoyable. 7. Now for the best part—once cooked to your preferred texture, take slices out of the oven and have your way with them! How about a BLT, a veggie and tofu wrap, or a sandwich like you would make with any other tasty deli slice? Those crumbs you saved earlier? Use them as better-than-bacon bits to top a salad. Slices or crumbs, they’re great hot or cold. Don’t let all these directions scare you! This recipe is super quick, super easy, and extra tasty. But more importantly, it opens up a world of tofu possibilities. You’ve heard that tofu takes on whatever flavor you give it. It’s true! There are a variety of marinades to experiment with: lemon and herb faux-fish tofu, Asian spices for Far East favorites, or chorizo/corned beef tofu (mix with cabbage for your St. Patrick’s Day ceilidh!). Enjoy! Find image at www.uppervalleyimage.com •
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Easy Addictive Chocolate Balls 1K cups dates K cup unsweetened coconut (different flake sizes alter texture, so experiment to find your favorite) 2 Tbsp natural nonalkalized cocoa powder, or to taste K cup ground cashews (fine or coarse) 3 Tbsp (or more) soy, hemp, or almond milk, as needed for consistency 1. Put all ingredients in your food processor or high-powered blender. Blend until mixture is firm enough to form a ball but remains a bit sticky. 2. Roll into approximately 12 balls. Optionally, you can then roll the balls in additional coconut flakes. To save time, just drop dollops of the mixture from a teaspoon. Line balls, or dollops, on a parchment-lined cookie sheet (for easy cleanup). Eat as is, or better yet, place in freezer for 20 minutes. Not only are they excellent chilled, but they’re easier to handle. When I want something particularly creamy, I add a mashed ripe banana or two to the mixture and freeze (these will melt in your hands). Caution! These are addictive. Enjoy! a 76 i m a g e •
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The Grasshoppers' 2016 robot, Kovaka, is readied for competition in Connecticut.
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IN THE SPOTLIGHT By Anne Richter Arnold Photos courtesy of the UV Robotics Team 95
ROCK STARS UV HIGH SCHOOL TEAM SHOWS STEM CAN BE FUN There’s a lot of buzz lately about STEM (science, technology, engineering, and math) and how important it is for kids to be knowledgeable in these fields to have a successful career.
The drive team and pit crew from the 2016 competition celebrate after a hard-won "Finalist" finish at a district competition at the University of New Hampshire. Up to 40 teams compete at each district event.
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IN THE SPOTLIGHT Tell that to the average 14-year-old, and you’ll likely get a blank stare, especially if that’s what is planned for an extracurricular activity. It doesn’t sound like a fun way to spend your free time; it’s not competitive like sports; and it isn’t very cool. But maybe that’s not true—STEM can be fun, competitive, and cool—if you’re a “Grasshopper.” The Upper Valley Robotics Team 95, known as the Grasshoppers, comprises about 20 high school students from four school districts in the Upper Valley (Lebanon, Hartford, Mascoma, and Hanover) and is led by volunteers. Team 95 meets throughout the school year at the Hartford Area Career & Technology Center. Started in 1997 by local engineers Dodd Stacy and Jim Lever along with Lebanon High teacher Pamela Franklin, its mission is to inspire and engage Upper Valley high school students in the STEM fields through participation in the FIRST (For Inspiration and Recognition of Science and Technology) Robotics Competition. The founder of the nonprofit organization FIRST, inventor and entrepreneur Dean Kamen saw the need for increased STEM awareness in the US and globally. To achieve his mission of inspiring young people to become involved, he came up with the concept of competitive local, regional, and global challenges. FIRST has divisions of competitions beginning at ages 6 to 9 (FIRST LEGO League Jr.), ages 9 to 14 (FIRST LEGO League), ages 12 to 18 (FIRST Tech Challenge), and ages 14 to 18 (FIRST Robotics Competition).
Below: Kovaka crosses a defensive element during a competition held at Windham High School. This was one of seven different defensive elements that Kovaka could drive across. Opposite, top: The pit crew and drive team service Kovaka at a competition. Sometimes repairs must be performed within minutes between matches. Bottom: The drive team configures an autonomous move before a match starts. Kovaka controlled itself for the first 15 seconds of every match, and picking the right move is key to each match's strategy.
“We want the students to use critical thinking and cooperation in a team environment.” —James Cole-Henry, head coach of Team 95
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Gaining STEM Skills Through Robotics James Cole-Henry is the head coach of Team 95 and one of the seven to eight technical coaches and four administrative coaches (he plays both roles). He has been coaching since graduating from Cooper Union in 2009 with a degree in mechanical engineering and was also a student team member from 2001 to 2005 when he was attending Hartford High School. “We want the students to use critical thinking and cooperation in a team environment,” says James. “This is done by participating in a series of annual FIRST Robotics Competitions. We are just starting our 2017 competitive season and in the past have performed very well in the New England districts and even qualified to attend the world competitions.” Starting in the fall, students meet weekly and have training projects, learning the basics of programming, mechanics, and wiring with small robots. The FIRST challenge is announced at the new year, and teams get six weeks to build their robot. They design the robot by consensus and build it based on who can do a particular job, Find image at www.uppervalleyimage.com •
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IN THE SPOTLIGHT
A driver and the drive coach set up Kovaka before a match. Each match is played with competing alliances of three teams, each with their own robot, so there are three red and three blue robots on the field at a time.
striving to give students as much experience as possible. Then there are seven to eight weeks of competitions where the team will go to three or four events to compete with their robot. “The robotic competition is a large part of how the program operates, but winning with your robot is not the objective,” says James. “For us as coaches, making it appealing, competitive, and interesting to the students is part of the goal. We don’t ‘teach’; we’re there to guide them and allow team members to use their own resources and critical thinking to solve the problem.”
Preparing Students for College and Beyond Over 90 percent of team members go into STEM fields in college or occasionally vocational programs. “Some 82 i m a g e •
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kids come in and have no idea about engineering or if they want to do it, but they think robots are cool, so they want to give it a try,” says James. “It lets them know that a STEM career is fun and an option for them after high school, plus, it is empowering. Students who don’t think they are capable of going to college and doing STEM participate and gain a level a confidence they don’t get in a traditional school program. They can go on to pursue higher education in a STEM field and have a career they enjoy.” For many, including James, the team experience goes far beyond the high school years. Evan Brown, a team alumnus currently studying mechanical engineering at MIT, says, “Team 95 demonstrated for me how an effective engineering team could function to accomplish a set of tasks
that I didn’t believe possible at the beginning of the build season. In my education as a mechanical engineer, I have sought to achieve this level of dedication and success on all engineering project teams I have been a member of. My participation in the robotics competition is still one of the best project teams I’ve been involved with.” The team gives students the confidence to successfully reach their career goals. “Being a FIRST student really helped get my professional career going,” says John Walthour, team alumnus and mentor and an engineer at Creare Engineering Research and Development firm in Hanover. “At the interview for my first software engineering position, I found myself answering most of the interview questions based on things Find image at www.uppervalleyimage.com •
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IN THE SPOTLIGHT
“It’s never too early or too late to get started with STEM activities. As a parent, former team member, and coach who watches these students grow and learn over the years, I’ve learned that the most important thing is to give your child the opportunity to learn and to fail,” says James. I learned from FIRST, rather than knowledge from my bachelor’s degree. The team teaches college-level practical skills to high school students.”
Not Just for Boys One of the interesting things about Team 95 is the number of female team members—higher than the industry average (according to James, one in seven engineers are women). James says, “We have always had lots of female participants, sometimes over 50 percent. The team’s attitude is that gender doesn’t matter and everyone is equally capable when they come in. We assign roles based on capability, not on any preconceived notions. Some young women have never had the opportunity to be in charge or run a piece of heavy equipment. They gain confidence that encourages them to pursue STEM studies and careers because of that.” Team member Madison Merrihew says, “Through the Grasshoppers, I have learned an incredible amount about mechanics, tools, how to properly use machines, and much more. I never pictured myself being interested in joining a robotics club because it was outside my comfort zone. I can say that it was completely worth it and an experience I will never forget because of the knowledge I have gained and the friends I have made.” 84 i m a g e •
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Full Circle: From Members to Coaches “The team has evolved considerably since I was a member,” says James. “Now more than half of the tech staff are alumni. The founding coaches have passed the torch, and former students are carrying on the mission.” Richard Kaszeta, former coach and an engineer at Creare, shares, “One of the more rewarding aspects of mentoring a FIRST Robotics team is watching things go full circle. Back when I started as a mentor in 2003, I taught programming to one of my students. He now works for me as an electrical engineer and has taken over as the primary programming mentor for the team.”
Getting Students Started James offers some advice about how parents can get their child involved in STEM outside the classroom. “It’s never too early or too late to get started with STEM activities. As a parent, former team member, and coach who watches these students grow and learn over the years, I’ve learned that the most important thing is to give your child the opportunity to learn and to fail. Success, trophies, and ribbons don’t allow them to learn the way trying and failing can. Unless you let go of the reins a bit and allow them to learn, explore, and fail, they will never know how far they can go and what they can be successful at. STEM isn’t as appealing as being a rock star or a professional athlete, but if they don’t try it and see how much fun it is, they’re never going to pursue it.” a
FOR MORE INFORMATION Team 95, the Grasshoppers, receives funding through tax deductible donations and is run as an extracurricular activity with HACTC. For more information, visit r95.org or email FRC0095@gmail. com. For more information on FIRST, visit www.firstinspires.org. Find image at www.uppervalleyimage.com •
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arts & entertain me n t
April 9
April 12
Symphony NH: Smetana and Dvorak Lebanon Opera House lebanonoperahouse.org 3pm
Alan Betts: The Climate Challenge Deepens Nature Museum www.nature-museum.org 7-9pm
March 15–April 2 Grounded “It’s a pilot’s worst nightmare,” huffs our nameless protagonist when she’s grounded by the Air Force. After years soaring through Iraqi skies in an F-16, an unplanned pregnancy triggers a mandatory reassignment to Creech Air Force Base just outside Las Vegas. Her new mission: piloting drones in the same skies she has been forced to abandon. Northern Stage Barrett Center for the Arts www.northernstage.org
March 16 Mighty Acorns: Marvelous Maple Syrup Oh so good, this local product is cherished by all. But where does it come from, and how is it made? Join one of our great environmental educators and learn how a tree makes sap, how to tap for the sap, and the process of turning sap into syrup. Nature Museum www.nature-museum.org 10–11:30am
March 17 Boston Irish Comedy Gala A benefit for the New Hampshire Milk Producers Emergency Relief Fund! Featuring three Boston Irish Comedians: Jim McCue, Joey Carroll, and Jimmy “PJ” Walsh. Guest host Paddy O’Furniture with the Connolly Irish Step Dancers, a special surprise guest, and bagpipers! Lebanon Opera House lebanonoperahouse.org 8pm
March 18 Kindred Spirits: Magnificent Migrations Many species of animals migrate as an adaptation to help them be successful. Did you know the Arctic Tern travels 40,000 miles during migration, but some native amphibians travel just a few hundred feet? During this program
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we will explore the hows and whys of animal migration. Nature Museum www.nature-museum.org 10–11:30am
March 24 Brave Bears Brave Bears includes fun and hands-on indoor and outdoor experiences that cultivate a deeper relationship with the natural world. Time spent in nature increases health, happiness, and well-being in kids. Unplug from electronics and reconnect with the natural world! Kids should bring a hearty bagged snack, lunch, and a water bottle carried in a backpack. They should also wear appropriate cold-weather clothing and gear so they are ready for adventure. Nature Museum www.nature-museum.org 9:30am–3pm
April 9 Symphony NH: Smetana and Dvorak Smetana, Dvorak, and Martinu are champions of Eastern European music and are known for their use of folk music and references to their cultures. Lebanon Opera House lebanonoperahouse.org 3pm
April 12 Alan Betts: The Climate Challenge Deepens Superstorms? Seasonal shifts? Understanding our changing weather is a real challenge. Join us for this evening program presented by atmospheric scientist Dr. Alan K. Betts. He will explain how global climate change is bringing more extreme weather to New England and raising greater challenges for society, despite the 2015 Paris agreement. Nature Museum www.nature-museum.org 7–9pm
April 15 Seven Basic Steps of Caning Join instructor Jean Reed of Murray Hill Weaving for an engaging session on the art of seat caning. Spend a day and learn the seven basic steps of caning on a beautifully handcrafted footstool that will be supplied, and take it home after you have finished the seat! No previous weaving experience is required. No special weaving tools are required, but if you have a spray bottle, scissors, a hand towel, and a tape measure, please bring them along. Enfield Shaker Museum www.shakermuseum.org 8am–5pm
April 15 Kindred Spirits: Animal Dating in the Natural World All you need is love, and evidently the same is true for many in the animal kingdom! Animals dance, flirt, perform, sing, and compete hard to find a mate, just to be turned away or thwarted by a better-looking or bigger competitor. Join us for this fascinating program, and learn about what animals are willing to do to find a partner. Nature Museum www.nature-museum.org 10–11:30am
April 18 Fur, Feather, and Bones During spring break week, the Nature Museum will be open from 10am to 4pm on April 18 and 19 in addition to regular Thursday hours. On Tuesday, join our environmental educators for a special program for all ages that will inspire everyone to learn more about our animal friends. Nature Museum www.nature-museum.org 11am
April 19 Blabbing About Birds & Talking About Turkeys Discover what bird anatomy tells us about bird behavior and feeding habits. Activities with beaks, feet, and feathers help students learn about our avian friends before we venture outside with binoculars to discover who lives nearby. Nature Museum www.nature-museum.org 11am
April 20 Mighty Acorns: Now You See Me, Now You Don’t Some insects, birds, and animals have body colors and patterns that allow them to blend into nature. Come discover why animals are camouflaged, and learn about different critters that use this amazing feature for concealment. Time outside, crafts, interactive items, and a story will captivate your Mighty Acorn during this program. Nature Museum www.nature-museum.org 10–11:30am
April 21–23 Spring Shaker Forum A weekend of lectures by Shaker scholars, tours of the Museum, and a trip to a Shaker-related site in the area, updates on preservation projects, networking with colleagues and friends, lodging, and meals in the Great Stone Dwelling and special presentations on Friday and Saturday evenings. Enfield Shaker Museum www.shakermuseum.org
April 22 Earth Day Party This beautiful planet deserves recognition each day, but we wouldn’t dream of missing an official opportunity to celebrate the big blue marble. Visit the museum on Saturday, April 22, to enjoy a special soirée for youth and families in honor of Earth Day. Nature Museum www.nature-museum.org
April 22, 23 Five Colleges Book Sale One of New England’s largest book sales with over 50 categories of carefully sorted, modestly priced books, both fiction and nonfiction. Included in the sale are a large collection of children’s books, DVDs, CDs, books on CD, books on tape, videos, special collectibles, rare books, and a sealed-bid auction.
Proceeds support scholarships for Vermont and New Hampshire students at Mt. Holyoke, Simmons, Smith, Vassar, and Wellesley colleges. Lebanon High School five-collegesbooksale.org 22, 9am–5pm; 23, 9am–3pm (half-price day)
April 27 ArcAttack In an electrifying show unlike anything students have ever seen, ArcAttack will take classrooms on an interactive journey of discovery where children will learn the science behind the amazing show they’ll see onstage. A leader in electrical entertainment, ArcAttack inspires students across the world to pursue their interests in physics, mathematics, chemistry, and engineering. Lebanon Opera House lebanonoperahouse.org 10am
April 27 Talk: Bridget Butler, the Bird Diva Come hear our own Bird Diva, Bridget Butler, as she shares her enthusiasm for and knowledge of the bird world. Nature Museum www.nature-museum.org 7–9pm
April 29 Corvettes Doo Wop Revue The Corvettes Doo Wop Revue is dedicated to preserving and performing the greatest music ever made—the music of the 1950s doo-wop era! From New Hampshire to New Orleans and Virginia to Vegas, the Corvettes perform the great music of the doo-wop era with a fresh new energy. Claremont Opera House www.claremontoperahouse.info 7:30pm
The Pick is sponsored by St. Johnsbury Academy
April 19–May 21 Mamma Mia! Shortly before her wedding, a young woman swipes her mother’s diary in the hope of learning her father’s name. When she discovers three possible candidates, she decides to invite them all. Thus begins a joyous adventure filled with wild twists, wacky characters, and the timeless tunes of ABBA. Northern Stage Barrett Center for the Arts www.northernstage.org Find image at www.uppervalleyimage.com •
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THE PICK April 30 Spring Open House Join us for Museum exhibits, tours of our winter preservation projects, hands-on children’s activities, admission and Gift Shop savings, free refreshments, and more. Enfield Shaker Museum www.shakermuseum.org 10am–4pm
May 2–October 31 Individual/Small Group Shaker BroomMaking Workshop Are you interested in learning how to make a broom the same way the Shakers did, using broomcorn? This is your opportunity! Broom makers Larry Antonuk and Susan Brown will teach you the trade, and you’ll take a broom home. Workshops typically last three hours. To schedule a workshop, call the Museum at (603) 632-4346 or email education@shakermuseum.org. Enfield Shaker Museum www.shakermuseum.org
May 7 18th Annual Herrick’s Cove Festival The Nature Museum at Grafton is proud to be a part of this local tradition. On average, over 2,000 nature lovers come out every year to Herrick’s Cove on the Connecticut River, less than three miles north of Bellows Falls. Come learn about wildlife and experience the live animals, crafts, workshops, vendors, food, and more! Nature Museum www.nature-museum.org 10am–4pm
May 9 Tuesday Tour: Great Stone Dwelling Highlights Meet with a Museum Interpreter who will share the highlights of the Great Stone Dwelling and bring you to the Great Stone Dwelling cupola, where you will experience a 360-degree view of what attracted the Shakers to the place where they settled in Enfield. Enfield Shaker Museum www.shakermuseum.org 11am–12pm
May 11 LOH’s Youth Education Series Presents Biscuit ArtsPower’s newest musical features a frolicking little puppy named Biscuit who loves exploring, making new friends, and even stirring up some mischief. Along the way, Biscuit learns about the joys of having a family. With more than 17 million books in print, this story is a modern classic! Lebanon Opera House lebanonoperahouse.org 10am
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May 13 John Davidson’s Mother’s Day Special Claremont Opera House www.claremontoperahouse.info 7:30pm
May 13 Preparing Your Garden Composting? Mulching? Fertilizing? What do they all mean? What are the best practices for creating a healthy environment for your garden and new plants? If you have questions about these and more, this is the workshop for you! Come join our garden experts as we discuss the ins and outs of getting your space ready for new plants. Enfield Shaker Museum www.shakermuseum.org 1–4pm
May 13 John Davidson’s Mother’s Day Special John starred in The Hallmark Hall of Fame version of The Fantasticks, playing Matt. He hosted The Kraft Summer Music Hall with regulars George Carlin, Flip Wilson, and Richard Pryor. Thirteen albums brought John to major Las Vegas shows. Most recently, he has spent 18 months playing the role of the Wizard of Oz in the national tour of the Broadway phenomenon Wicked! Claremont Opera House www.claremontoperahouse.info 7:30pm
May 14 Planning and Planting an Herb and Flower Planter Garden Want to start a garden but have limited space? Want to decorate the windows or exterior spaces of your home? Come join our garden experts as they discuss how to plan and plant a flower and herb garden in various-sized planters that will suit your needs. Different plants and herbs will be discussed to give participants a better idea of how to create the ideal garden. Light refreshments will be served. Enfield Shaker Museum www.shakermuseum.org 2–4pm Find image at www.uppervalleyimage.com •
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THE PICK
May 21 Herbal First Aid Kit Workshop Enfield Shaker Museum www.shakermuseum.org 1–4pm
May 16 Introduction to Bees and Beekeeping Join the Museum and local beekeeper George Grama, who has been keeping bees in the Enfield Shaker Museum Village Garden, for a session on the practice of beekeeping and the biology of bees. A passionate proponent of the species, George will discuss the life cycle of bees and offer information for anyone who is interested in starting beehives. Enfield Shaker Museum www.shakermuseum.org 1–4pm
May 18 Mighty Acorns: Buzz Little Bees and Help Our Little Garden Grow Celebrate spring and learn all about our unsung heroes, the bees. Did you know that most honeybees in a hive are girls or that bees are insects? Seeing bees at work is magical, and we will spend some great time outside looking for all types of pollinators in the museum’s garden. A nature project along with a lesson about bees and honey will have your Mighty Acorn super-excited about spring! Nature Museum www.nature-museum.org 10–11:30am
May 20 Bird Walk Join us for a bird walk led by Laurie Danforth and Bob Engle, former Professor Emeritus at Marlboro College. Nature Museum www.nature-museum.org 7:30am
May 20 Hanover Garden Club Annual Plant Sale Enter at Pine Knoll Cemetery off Rt. 10 South, Hanover; follow signs. 9am–noon www.hanovergardenclub.org
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May 20 Upper Valley Humane Society Tails & Trails Walk-a-thon Please bring your furry friends on leashes! No flexi-leads, please. Free event, but please consider fundraising for the homeless animals at UVHS by collecting pledges from your friends, family, coworkers, etc. Registration begins at 9am, walk begins at 10am. Colburn Park, Lebanon www.uvhs.org
May 21 Herbal First Aid Kit Workshop Join instructor Susan Daniel, an organic farmer and essential oils enthusiast, for an introduction to the world of natural herbal remedies and how they can be easily produced. Enfield Shaker Museum www.shakermuseum.org 1–4pm
May 22–June 2 & June 4–16 Archaeological Field Study Conducted by Plymouth State University and directed by Dr. David Starbuck, professor of anthropology at PSU, this four-week field school will be our third professional archaeological excavation at Enfield and should prove to be another exciting season. There will be a four-week college credit offering through Plymouth State University and two two-week volunteer offerings open to the public. Enfield Shaker Museum www.shakermuseum.org
May 23 Tuesday Tour: The Ministry House, the Building, and the Site Take a tour in and around the Ministry House to learn where the structure originally stood and what the Shakers used it for. Then, hear the interpreter discuss how the Shakers organized their leadership system and who the Ministry were. Enfield Shaker Museum www.shakermuseum.org 11am–12pm
May 26 Shaker-Inspired 30th Anniversary Dinner Fundraiser Join us for a sumptuous three-course, Shakerinspired dinner prepared by B&W Catering, and help us ring in the Museum’s 30th anniversary. Served in the dining room of the Great Stone Dwelling. Enfield Shaker Museum www.shakermuseum.org 6pm Find image at www.uppervalleyimage.com •
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THE PICK Hopkins Center Highlights Dartmouth College, Hanover, NH (603) 646-2422 www.hop.dartmouth.edu The Hopkins Center Box Office is open Monday through Friday from 10am to 6pm.
April 4 Brad Mehldau, Piano Spaulding Auditorium 7pm
March 19 Elephant and Piggie’s We Are in a Play! The Moore Theater 3pm
March 25 HopStop Family Show Hanover: No Strings Marionettes: Wasabi— A Dragon’s Tale Alumni Hall 11am
March 31, April 1 Wakka Wakka Productions: Made In China The Moore Theater 8pm
April 2 ChamberWorks Rollins Chapel 1pm
April 4 Brad Mehldau, Piano Spaulding Auditorium 7pm
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April 7, 8 Dorrance Dance with Toshi Reagon & BIGLovely: The Blues Project The Moore Theater 8pm
April 8 HopStop Family Show Hanover: Akwaaba Traditional African Drum and Dance Ensemble Alumni Hall 11am
April 8 HopStop Family Show Claremont: Akwaaba Traditional African Drum and Dance Ensemble Claremont Savings Bank Community Center 3pm
April 9 ChamberWorks Rollins Chapel 1pm
April 25 The Nile Project Spaulding Auditorium 7pm
April 29 Dartmouth College Gospel Choir Spaulding Auditorium 2pm
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The Nile Project Spaulding Auditorium 7pm
Find us on Facebook at facebook.com/mountainviewpublishing Find image at www.uppervalleyimage.com •
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THE PICK
May 13 Barbary Coast Jazz Ensemble Spaulding Auditorium 8pm
May 3 Apollo’s Fire Spaulding Auditorium 7pm
May 3 Apollo’s Fire
May 7 Dartmouth College Glee Club
Spaulding Auditorium 7pm
Rollins Chapel 2pm
May 6 Dartmouth College Wind Ensemble
May 13 HopStop Family Show Hanover: Dancers’ Corner
Spaulding Auditorium 8pm
Alumni Hall 11am
May 13 HopStop Family Show Claremont: Dancers’ Corner
May 24 World Music Percussion Ensemble
Claremont Savings Bank Community Center 3pm
Spaulding Auditorium 7pm
May 13 Barbary Coast Jazz Ensemble
May 26, 27 Dartmouth Dance Ensemble
Spaulding Auditorium 8pm
The Moore Theater 8pm
May 20 Handel Society of Dartmouth College
May 27 Dartmouth Symphony Orchestra
Spaulding Auditorium 8pm
Spaulding Auditorium 8pm
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2017 r 2016/ .95 Winte $4 no. 4 vol. 11
ADVERTISERS INDEX AVA Gallery and Art Center 20
Guaraldi Agency 76
Northern Motorsport 59
Alice Williams Interiors 65
Hanover Country Club 75
Old Hampshire Designs 49
Appletree Opticians/Dr. Donna Reed 58
Hanover Inn 37
Omer & Bob’s 27
Artifactory 30
Hanover Transfer & Storage 92
Patel Dental Group of Upper Valley 27
ArtisTree Gallery 84
Hubert’s Family Outfitters 50
Phoenix Rising Boutique 30
Baker Orthodontics 69
InfuseMe 1
Pleasant Acres 6
Barton Insurance Agency 92
Jackson’s Lodge 49
Pleasant Lake Cheesecake Co. 50
Belletetes 10
Jancewicz & Son 12
PowerHouse Mall 56
Bensonwood 17
Jeff Wilmot Painting 38
Quail Hollow 56
Bentleys 88
Jozach Jewelers 83
Ramblers Way 2
Biron’s Flooring 90
Junction Frame Shop 68
Richard Electric 65
Boynton Construction 85
Just Paradise 89
Robert Jensen Floral Design/Winslow Robbins
Brown’s Auto & Marine 93
Killington Golf Resort 85
Canon Tire 89
Lake Sunapee Region Chamber
Carpet King & Tile 88
of Commerce 51
Home Outfitters 3 Salt hill Pub 91 Simple Energy 7
Caulfield Art Gallery 21
Landforms 11
Springfield Auto Mart 4
Charter Trust Company 19
Larks & Nightingales Boutique 50
Springfield Medical Care Systems
Claremont Opera House 37
LaValley Building Supply 31
Clarke’s Hardware 51
Lebanon Chamber of Commerce 83
St. Johnsbury Academy 87
Co-op Food Stores 59
Lebanon Opera House 45
Sugar River Bank 74
Cota & Cota 66
Listen Community Services 23
Summercrest Senior Living Community 91
Country Kids Clothing 30
Loewen Window Center 29
Sunapee Getaways 51
Creative Redesign 85
Long River Gallery & Gifts 76
TK Sportswear 92
Crown Point Cabinetry 8
Longacres Nursery Center 82
Tatewell Gallery 93
Cushing & Sons 67
Love’s Bedding & Furniture 39
The Carriage Shed 90
db Landscaping 18
MB Pro Landscape Design 25
The Farmers Table 57
Davis Frame Co. Inside back cover
MJ Harrington Jewelers 75
The Flying Goose Brew Pub 51
Donald J. Neely, DMD 91
Mascoma Dental Associates 18
The Inn at Pleasant Lake 51
Dorr Mill Store 89
Mascoma Savings Bank 13
The New London Inn and The Coach House
Dowds’ Country Inn & Event Center
McGray & Nichols 77
Back cover
Inside front cover
Restaurant 50 & 67
Merten’s House 74
The Ultimate Bath Store 9
Elixir 83
Millstone at 74 Main Restaurant 50
The Woodstock Gallery 21
Eyeglass Outlet 88
Morgan Hill Bookstore 50
Topstitch Embroidery 76
Feetniks Footwear 30
Mountain Meadow Golf & Event Center 29
Unleashed 51
Floorcraft 50
Mountain Valley Treatment Center 90
Upper Valley Haven 66
Fountains Land 20
Mt. Ascutney Hospital 68
Village Pizza & Grill 38
Friends of Norris Cotton 74
NT Ferro Estate & Custom Jewelers 21
Watermark Construction 84
From House Too Home 50
Nathan Wechsler 58
White River Family Eyecare 77
Gates-Briggs Company 57
Nature Calls 15
Wilson Tire Company 84
Gilberte Interiors 5
New London Gallery, Custom Picture Framing,
Woodstock Chamber of Commerce 21
Go Lightly Home and Women’s
Fine Arts & Crafts 51
Consignment 51
New London Opticians 50
Gourmet Garden 51
Northcape Design Build 39
Woodstock Inn & Resort 69
For more information about print and online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net. Find image at www.uppervalleyimage.com •
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CELEBRATE THE MOMENT
Steven and Marta Bird celebrating daughter Lexi and Jake’s wedding at Lake Winnipesaukee.
Alex, Reese, Craig, and Jodi at a restaurant in Key West.
celebrating YOU this spring!
Noodle Station / The Swirl & Pearl owners Christopher and Samantha with their son Rowan, born March 23, 2016. Ann and Ed Delaney celebrate 50 years together in Aruba.
The Desmond family gets together.
Jennifer and Brian (and Allagash) tie the knot at Longlook Farm.
Send photos of your special moments to dthompson@mountainviewpublishing.com. 96 i m a g e •
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Cameron receives the President’s Volunteer Service Award for her good work!