image culture • community • lifestyle
Winter 2012/2013 vol. 7 no. 4 $4.95
Winter delight
make a memory
OUTDOOR FUN
WITH
NORTON’S VT TOBOGGANS Moving Forward at
ALICE PECK DAY
contents WINTER
2012/2013
VOL. 7 NO.
4
features 30 More than a Sled
by Bridget Wiedl Make memories with a Norton toboggan.
56 The Sun Comes Up on a New Day
by E. Senteio Celebrating renovations at Alice Peck Day Memorial Hospital.
63 All in the Family
by Mary Gow Local businesses strengthen the community.
On the cover: Bethany Osha pulls her son Jackson on top of Braintree Hill in Braintree, Vermont. Cover photo and this page by Jack Rowell.
8 image •
WINTER 2012/2013
82
23
45
departments 13 Editor’s Note 14 Contributors 16 Online Exclusives 18 Good Stuff
72
The best gifts ever!
20 Party Time A holiday toast.
23 First Glance by Elise Tillinghast Cool Snow Globes.
39 Real People
by Katherine P. Cox The Hand to Heart Project.
45 Community
by Karen Wahrenberger The Claremont Soup Kitchen and Food Pantry.
72 Season’s Best
Delicious holiday desserts.
82 Common Ground
by Mary Gow Developing Country Network.
Support Local Businesses!
52
Winter Wonders Shop in the area for great gifts and services.
90 Cooks’ Corner
by Susan Nye A warm and cozy cocktail party.
97 On the Town
by Linda A. Thompson-Ditch Flavor takes center stage at the Black Krim Tavern.
103 The Pick
A calendar of local events.
112 Celebrate the Moment Readers share their photos. 10 i m a g e •
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image culture
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community
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lifestyle
winter • 2012/2013
Mountain View Publishing, LLC 135 Lyme Road Hanover, NH 03755 (603) 643-1830
www.mountainviewpublishing.com Publishers
Bob Frisch Cheryl Frisch Executive Editor
Deborah Thompson Associate Editor
Kristy Erickson Copy Editor
Elaine Ambrose Creative Director/Design
Ellen Klempner-Béguin Advertising Design
Hutchens Media, LLC Web Design
Ryan 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 e-mail us at: dthompson@mountainviewpublishing.biz. Advertising inquiries may be made by e-mail to rcfrisch1@comcast.net. image is published quarterly by Mountain View Publishing, LLC © 2012. 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
Holiday Traditions Another holiday season has arrived, and with it comes family, friends, gift giving, and celebrations large and small. As we lovingly unpack baubles, beads, and garlands to decorate the tree, we take special care with the ornaments that have been handed down through the generations, and we remember fondly the loved ones who are no longer with us. I always recall the wonderful Christmases my parents created for me as I was growing up, and I tried to do the same for my sons, who now carry on our traditions for their little ones. As a grandmother, I’m still filled with the same wonder and delight I felt as a little girl, and it’s a special blessing to see my grandchildren experiencing those same feelings during this magical time of year. Speaking of tradition, we’re visiting with four family-owned businesses in the area (page 63). Through the generations, the work and dedication of moms, dads, brothers, and sisters have made these companies real standouts in the Upper Valley. Stories of dedication are abundant in this issue, and we know you’ll love the one about The Hand to Heart Project (page 39). Former writer and editor Steve Gordon now travels the area to provide free massages to cancer patients, often providing much-needed companionship in addition to a comforting, pain-relieving massage. Also locally, Jan Burnell and the fine people at the Claremont Soup Kitchen work tirelessly to feed the needy in the community (page 45). In another uplifting story, you’ll discover how people in faraway lands are being helped by hardworking members of the Developing Country Network (page 82). We’re also dropping in to see the latest renovations at Alice Peck Day Memorial Hospital (page 56), and we’re visiting the workshop of Glen Norton and his father Gary, where they create handcrafted toboggans and sleds (page 30). Perhaps someone on your Christmas list would like to make some memories with one of their beautiful pieces! To make your holidays delicious, we’re including recipes for a warm and cozy cocktail party (page 90) and for special seasonal desserts (page 72). Whatever celebrations you’re planning this winter, the rest of the staff and I wish you and your loved ones a wonderful season filled with many blessings and peace. Enjoy!
Deborah Thompson Executive Editor dthompson@mountainviewpublishing.biz
www.mountainviewpublishing.com •
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about our contributors Katherine P. Cox Kathy is a freelance writer and former writer and editor for the Keene Sentinel in Keene, New Hampshire. Her work has also appeared in Vermont’s Local Banquet, SO Vermont Arts & Living, Our Local Table Monadnock, and the anthology Beyond the Notches: Stories of Place in New Hampshire’s North Country. She was also a writer and producer for Captured Light Studio, Inc., a video and interactive production company in Keene. Linda A. Thompson-Ditch Food has been a central part of Linda’s life since she watched her grandmother create magical dishes in her Missouri farmhouse kitchen. As a freelance writer focusing on food and wine, her work has appeared in the Boston Globe, Dallas Morning News, Concord Monitor, Hippo, Better Nutrition, Great Life, and Let’s Live.
Mary Gow Mary Gow holds the middle place in a family with three generations of women writers. Best known for her award-winning history of science books for middle school students, she is also a regular contributor to regional magazines. Her latest book, The Great Thinker: Aristotle and the Foundations of Science, was released in September 2010. She lives in Warren, Vermont.
Jim Mauchly Jim was given his first camera—a $4.99 Ansco—at the age of six. During high school he worked weekends as a photographer’s assistant in his hometown of Norristown, Pennsylvania. While serving in the Navy, he attended photography school and received training in photojournalism, aerial photography, and portraiture. In 2001, he opened Mountain Graphics Photography, a professional studio, photo gallery, and custom frame shop in Fairlee, Vermont. Jack Rowell Jack has been capturing personalities with his photography for more than 40 years. His work has been published in Time, Newsweek, the New York Times, Times of London, and more. One-man exhibitions include Hopkins Center at Dartmouth College and, in Vermont, Chandler Gallery in Randolph, and the Governor’s Reception Area in Montpelier. Born and raised in central Vermont, he’s also an enthusiastic and experienced angler. Karen Wahrenberger Karen lives with her family in Hanover and teaches journalism and fiction writing at Hanover High School. When not reading students’ papers, Karen finds time for regular yoga practice and hiking with her dogs, as well as keeping a small vegetable garden in the summer. Besides writing articles for Image and Here in Hanover, Karen enjoys writing fiction.
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MONTSHIRE ENDODONTICS PLLC
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17
good stuff
2
the BEST GIFTS ever!
Treat your friends and family to practical, thoughtful gifts— and maybe even an outrageously luxurious one.
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1. Vermont Evergreen Trees by Simon Pearce are the perfect gift or holiday keepsake. The beautiful handmade blown glass trees are available in four sizes. Priced from $100–$300, www.simonpearce.com. 2. All ages enjoy the gift of reading. The Kindle Fire HD features a 7-inch HD display, Dolby audio, and Wi-Fi and is available in 16GB or 32GB. This gadget weighs less than 6 ounces and has more than 800,000 titles to choose from, typically priced at $10 per book or less. Prices for other Kindle models start at $79. Model shown: $199, www.amazon.com.
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3. Topping the list of luxury items is this distinctive watch by Swiss maker Tag Heuer. The Mikrograph style in anthracite is also available in brown. The automatic chronograph means 360,000 beats per hour. Price upon request from the manufacturer. Item CAR5041.FC8178, www.tagheuer.com. 4. Victorinox Swiss Champ Pocketknife is 33 tools in one, including screwdriver, bottle opener, corkscrew, wire stripper, tweezers, and lots more. Made of high-quality stainless steel. $85, Item TA279888, www.llbean.com.
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5. Treat your favorite sports fan to a Boston Celtics Sweatshirt. There are plenty of styles and colors to choose from to keep you warm all through the basketball season. $54.95, Item 366253, www.celticsstore.com. 6. Slip your feet into L.L. Bean’s Wicked Good Moccasins. Not only are they deliciously comfortable and cozy, but they also have sturdy rubber soles to keep you from slipping. Available for men and women. $69, Item TA264593, www.llbean.com. a
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party time
a holiday toast
Celebrate in style with this festive beverage
Spiced eggnog Makes about 3¼ cups
4 ½ 2 2 1 1 1
egg yolks cup sugar cups milk whole cloves Pinch of ground cinnamon cup heavy cream tsp nutmeg tsp pure vanilla extract Optional: 2 Tbsp spiced rum or bourbon Garnish: whipped cream, a pinch of cinnamon or nutmeg, and cinnamon sticks
1. Using an electric mixer, beat egg yolks in a large bowl. Gradually add the sugar until the mixture has thickened slightly. 2. Combine milk, cloves, and cinnamon in a medium saucepan. Cook mixture over medium heat, stirring constantly, until mixture begins to bubble around the edges (do not boil). 3. Gradually add half of the hot milk mixture to the egg mixture. Stir egg mixture into the remaining hot milk in the pan. Cook over medium heat until the mixture thickens enough to coat the back of a spoon. 4. Remove from heat and stir in cream. Remove the cloves. 5. Let cool 1 hour. Stir in nutmeg, vanilla, and optional rum or bourbon. Chill for another hour in the refrigerator. Top with whipped cream, a pinch of cinnamon or nutmeg, and a cinnamon stick. Serve warm or chilled. a
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first glance BY ELISE TILLINGHAST PHOTOS BY DAVID WESTBY
Partridge in a Pear Tree is available at Gumps.
Cool Snow Globes M A K I N G
M A G I C
H A P P E N
A snow globe, done right, is a meditative object. Simple in concept, exquisite in design, it should fit comfortably in the palm of your hand. Upended or shaken, it focuses your attention on swirling forms and shifts of light. Slowly, a scene settles out from the blur. www.mountainviewpublishing.com •
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first glance
Left, from top: For the Queen’s Diamond Jubilee, available only at www.halcyondays.co.uk. Degas Dancer. Seurat’s Grande Jatte. Center: Liz holds Klimpt’s Kiss in honor of the 150th anniversary of the artist’s birth. Right, from top: Van Gogh’s Starry Night. A Christmas idyll for the Sundance catalog. Buddha showered in gold.
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“That two to three minutes is when the magic happens,” explains David Westby, “Director of Snow” at CoolSnowGlobes, Inc. The company, which specializes in “chillingly beautiful snow globes,” is the collaboration of Windsor’s new creative power couple; Westby is a sound designer with a background in fi lm projects, a painter, and photographer. His wife, Liz Ross, is a nationally recognized designer and product developer whose portfolio includes work for household-name clients including Williams-Sonoma, Restoration Hardware, Gumps, and Apple. Their cat, Mookie, supervises.
Artful Designs, Painstaking Detail
Ross’s interest in globes dates to a bout of homesickness. Living in California and missing the autumn leaf season in New York, she wondered why she had never seen a globe that featured leaves instead of snow. At the time, busy with other projects, she scribbled some ideas on a few pieces of paper and threw them in a fi le. She rediscovered her notes later, while convalescing from what proved to be a fortuitous case of carpal tunnel syndrome. Her fi rst experiments with globes were nature-themed water globes, or “Serenity Spheres,” depicting simple outdoor scenes, each paired with an evocative quote. The success of this effort, sold through national retail clients, convinced the couple to take the leap and start their own design studio. www.mountainviewpublishing.com •
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first glance
Founded in 2005, the company has earned acclaim for its artful designs and painstaking, hand-painted detail. Some of these designs are true “snow globes,” while others substitute petals, gold dust, or other materials for the traditional flakes. Although many of the globes have a contemporary, even whimsical sensibility, Ross and Westby describe themselves as “purists at heart.” They eschew kitsch. These are not the novelty objects with tinny tunes, blinking lights, or eternally churning flakes. If you want constant churn, suggests Ross, laughing, 26 i m a g e •
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“Turn on your blender.” Instead, CoolSnowGlobes in many ways represents a return to the early history of snow globes, as handcrafted art objects popularized by the 1878 Paris Exposition. In lieu of battery-operated gimmicks, Ross and Westby focus on craftsmanship. Their pride in getting the details right can border on the obsessive. For example, for a recent globe created in honor of Queen Elizabeth’s Diamond Jubilee, they agonized over how to recreate the velvet texture of the globe’s central subject, the St. Edward’s Crown.
Clockwise from top left: A New England covered bridge. Snowcat and friend. Golden Retriever with gift. Snowdog. Above: In the studio, David paints the original model of the Starry Night. He mixes dozens of colors to achieve the subtle shades and nuance of color exactly as he wants them reproduced by the artists who paint the final globes.
Only after extensive experimentation did they discover a way of layering translucent paint to create the look of the fabric. “We go to extremes,” admits Westby. “We’re fun to work with, and a little crazy.” Adds Ross, “We’re artists. That’s what we bring to the table.”
Seeing the World as a Snow Globe
Inspiration for new designs may come from a customer suggestion or from everyday scenes and musings. Ross confesses that she now “sees the world as a snow globe.” The couple works together
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first glance to refine new concepts, considering how to create a narrative even in simple designs, and taking care to avoid clichés. So for example, for a recent snowman design—a cliché risk if ever there was one—they designed a figure with an imperfect shape, mismatched stick arms, and a battered-looking hat. Once Ross and Westby have settled on a concept, Ross either sculpts it, or they collaborate with sculptors to perfect the form. This second stage involves tricky considerations of perspective. In order to look proportional within the curved lens of an orb, an object must itself be distorted, with measurements depending on its exact placement within the orb. This requirement would be difficult enough for a simple object; for Ross and Westby’s often elaborately detailed designs, down to folds in clothing or creases in butterfly wings, the challenge can be staggering. After a final design is molded in resin, Westby and Ross work directly with artisans to oversee the delicate work of painting the objects to their standards. For now, they work with a select group of factories in China, chosen by the couple after extensive “sorting through” to find ones that met their workplace and artistic standards. They travel annually to the factories to sit down with the painters and discuss that year’s products. For some of their designs, the painted figures and Westby’s secret-recipe snow are shipped to MSI, a firm in Morrisville, Vermont, that assembles the final product.
A Grandson’s Quest
Customer response has been enthusiastic, resulting in an increase of orders from 5,000 to 30,000 globes in just five years. “I love the stories we get,” says Ross. She describes a grandson’s quest to find the perfect snow globe for his grandmother. On several occasions, the couple has been touched to 28 i m a g e •
Winter 2012/2013
“I love the stories we get,” says Ross. She describes a grandson’s quest to find the perfect snow globe for his grandmother. On several occasions, the couple has been touched to hear how their globes have brought comfort to people in times of illness or other difficult circumstances. hear how their globes have brought comfort to people in times of illness or other difficult circumstances. In addition to the designs sold in retail stores, CoolSnowGlobes also creates customized designs for both institutions and individuals. Recent clients include the Boston Ballet and the Stratford Shakespeare Festival in Canada. As for the future, Westby and Ross would like to see more of the work done for their products in Vermont, perhaps in Windsor, which after all has a history as a manufacturing center. There are also dreams of a Vermontbased snow globe museum and other creative projects. For now, however, says Ross, “We are growing the way we want to grow . . . we love what we do and want to keep it that way.” a To find CoolSnowGlobes, and perhaps add one or two to your holiday shopping list, contact these local stores: Unicorn in Woodstock The Woodstock Inn The Norwich Bookstore Decorum, Exeter, NH CoolSnowGlobes can also be purchased online from these retailers: www.coolsnowglobes.com www.gumps.com www.halcyondays.co.uk www.orvis.com www.smithsoniancatalog.org www.sundancecatalog.com www.uncommongoods.com
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Gary Norton and Glen Norton in their workshop.
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Every winter, the first snowfall marks the beginning of a new season filled with one of New England’s most popular and ageless pastimes, sledding. The traditional wooden toboggan, a type of sled that was introduced to the United States from Canada during the late 1800s, has withstood the test of time and perhaps is best known for its trademark candy cane shape. Glen Norton, founder and owner of Norton’s VT Toboggans, and his father Gary have been creating wooden toboggans by hand for five years and are dedicated to preserving their place on snow-covered New England slopes for generations to come. 4
sled By Bridget Wiedl Photos by Jack Rowell
more than a
Make memories with a Norton toboggan
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Each step of the process uses tools that they have created—everything from jigs to the steamer. “I have the ideas and my dad has the know-how,” says Glen. “We work well together.”
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Gary and Glen create another beautiful handmade toboggan (opposite) and proudly display the finished product with one of their signature bird feeders.
One-of-a-Kind Toboggans
Glen worked in the flooring business for 14 years before he decided to try his hand at building sleds. His father, who has a passion and talent for working with wood and years of experience creating log-cabin bird houses and toy trains, was a natural partner. Together they spent thousands of hours studying the craft, devising their own building methods through trial and error, and testing prototypes on the hills surrounding their home in Braintree, Vermont. Finally, in the winter of 2007 they created their first toboggan, using a process that is anything but traditional. “It came to me in a dream,” Glen says. He credits his father, the “brainstormer” and troubleshooter of the operation, with making his vision a reality. Each step of the process uses tools that they have created—everything from jigs to the steamer. “I have the ideas and my dad has the know-how,” says Glen. “We work well together.” Their selftaught and self-made process, the
Janet Miller pulls her grandson Jackson on a handcrafted sled.
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st. ward Kayla take
Clockwise from top left: Isaiah Norton, Glen’s son, enoys a day outdoors. Glen takes a break. Alden Berkey. Glen, his wife Shawn, and son Isaiah take a ride. Jackson Scott and Alden Berkey. Opposite: Products in the shop.
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The inspiration behind Norton’s VT Toboggans is summed up perfectly when Gary quotes their slogan, “It’s not just a sled; it’s a memory maker.” details of which will remain a family secret, results in beautiful toboggans that are also one of a kind. Originally their workshop was located in a converted woodshed in their backyard, and the wood they use is sourced from a nearby lumberyard. In true Vermont fashion, the two are even creative in getting the materials they need. “Last year we bartered a baby sled for enough wood to make 15 sleds,” says Gary. The toboggans are made primarily of ash and oak, and depending on how the skis are assembled, the different wood types form subtle patterns that make each toboggan unique. There is one distinguishing feature, however, that all Norton’s toboggans share, and that’s a rounded nose. “The traditional toboggan has a more oval-shaped front,” Gary explains, “but because of the way we shape ours, the nose is very round.”4
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They make toboggans with every person, big and small, in mind in their new location in Barre. The Green Mountain Family Toboggan, which can comfortably fit two adults and one child, is the most popular size at six feet long. They also make the Green Mountain Child Toboggan, and at four-and-a-half-feet long, this sled is designed to hold two youngsters comfortably. The baby sled, outfitted with built-in compartments for storage, and their very own hybrid Toboggosled—a half-sled, half-toboggan design—are built to take even the smallest passengers for a ride. Glen and Gary will take custom orders as well, with the option of having your name burned into the wood. The wood-burning skills of Glen’s wife, Shawn Norton, add another unique and personal touch.
Timeless & Priceless
After just a few minutes of visiting with this father-and-son team, it is obvious that the two enjoy the time they spend together. “I couldn’t do it without my dad,” says Glen. He also credits his deep faith in God for giving him the inspiration and motivation to continue working through the learning curves, especially in the beginning. “It would be dark coming in and dark going out,” says Gary about the long days spent in the workshop. The two feel that they mastered the process during their second season, and since then 36 i m a g e •
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Left: Amy Berkey with son Alden. Below: Bethany Osha.
they’ve sold more than 50 toboggans to individuals, stores, and schools throughout Vermont—an impressive number, considering their only form of advertising has been word-of-mouth. Currently their sleds and toboggans are sold in stores in Stowe and Woodstock, Vermont, and online through their website. They are looking to expand their customer base throughout Vermont and into New Hampshire and the rest of New England. There is something about seeing one of their nearly completed toboggans that elicits a feeling of nostalgia and memories of sledding as a child. “We just need to finish sanding this one,” says Glen. This particular toboggan is one of three made for Braintree Elementary School, and Shawn will burn the school’s name onto the nose. The fact that this carefully crafted work of art will be enjoyed for years by hundreds of children makes Glen and Gary’s work seem timeless and priceless. The inspiration behind Norton’s VT Toboggans is summed up perfectly when Gary quotes their motto, “It’s not just a sled; it’s a memory maker.” a For more information or to place an order, visit www.vttoboggans.com. Norton’s VT Toboggans 70 Country Way Barre, VT (802) 477-2273 www.vttoboggans.com www.mountainviewpublishing.com •
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real people By Katherine P. Cox Photos by Vicki Beaver
Offering the comforting power of touch
When Steve Gordon started massage school 13 years ago, he was following a dream he’d harbored for years but never pursued. But after decades as a journalist— most of those years as a writer and editor for the Valley News—he decided to “try rubbing people the right way,” he jokes.
The Hand to Heart Project Little did he know that massage school would take him down a path that would put him at the bedsides of cancer patients facing the end of life or undergoing treatment for advanced cancer. Working with patients in the oncology unit of Dartmouth-Hitchcock Medical Center, he saw firsthand how massage and compassionate touch eased their physical and emotional pain. They slept better, had less pain and anxiety, and appreciated having someone to talk to. “There is so much value in human touch,” Gordon says. He often thought it would be great if patients could have massages when they went home, too. It was a few years later, after he earned his certification and became a licensed massage therapist, when that thought grew into an idea that took hold one day as he massaged a patient with painful bone cancer who was about to be released from the hospital for hospice care at home. “For the first time in months I don’t hurt anywhere,” she told him afterward. What struck Gordon was that he had only massaged her neck, shoulders, and feet, yet her pain was gone—everywhere. 4
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Right: Massage therapist Steve Gordon of The Hand to Heart Project carries his massage table and other supplies into the home of a client. When a client can’t get onto a table, a gentle massage can be provided in a chair, on a sofa, or in bed. Opposite: Gordon talks with Hand to Heart client Ann Fiedler before the start of the massage in her home.
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“For the first time in months I don’t hurt anywhere.” “That says something about massage and the way it can affect people,” he says. Gordon suggested she continue to get massages once she went home. “Can’t afford it,” she responded. At the same time, Gordon had a long-term client in his private practice with whom he often shared his idea of providing free massages to advanced cancer patients in their homes. One day the client, a successful businessman, said, “Show me something.” “I think he was tired of hearing about it,” Gordon says. He quickly drew up a mission statement and showed it to his client, who told him, “I think it’s a good idea, I think it will work, and I’ll do whatever I can to help.” With his businessman friend and others who joined the five-person board of directors, Gordon founded the nonprofit Hand to Heart Project in 2007. He enlisted Briane Pinkson, a pioneer in in-patient oncology massage with whom he worked for many years at Dartmouth-Hitchcock and who was an early mentor, to be one of the massage therapists in the program.4
“Cancer is often isolating. When somebody comes in and spends time with you and puts hands on you for comfort, and listens . . . you know people are grateful.” www.mountainviewpublishing.com •
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Fiedler said she especially appreciates the opportunity to talk with someone comfortably about her illness and the prospect of dying.
Hand to Heart has provided nearly two thousand therapeutic massages to people living with advanced cancer and those who are facing imminent death as a result of the disease. People from 22 towns in the Upper Valley of New Hampshire and Vermont get free massages in their homes and are released—if only briefly—from their illnesses.
What Touch Can Do
Referrals come from many sources, including the Palliative Care Service at Dartmouth-Hitchcock and from local hospice agencies. Gordon, who has a private massage therapy practice in the Center for Integrative Health in Hanover, says the massages are free to clients with cancer, but the massage therapists are paid. Grants from the Byrne Foundation and the Cook Foundation, along with donations from smaller foundations in the area, have provided important support to The Hand to Heart Project, along
with individual donations that range from $20 to a few thousand dollars. Fundraising is an ongoing process, and Gordon says he is always applying for grant money. “I love the idea that money’s not there at all [as a barrier to the service],” Gordon says. He has low-income clients as well as wealthy clients. “In neither case is there any discussion of money. I want this to be just about what we can bring to somebody who’s threatened by facing the end of life or is facing the end of life.” There are no limits to the number of massages, and Gordon says he tries to visit clients often as they are dying. “Cancer is often isolating. When somebody comes in and spends time with you and puts hands on you for comfort, and listens . . . you know people are grateful,” he says. Clients appreciate the opportunity to express their fears and worries, to ask questions, to laugh, even. As one client told Gordon, “I’m being pulled
“Every visit was like a small miracle of suffering made easier through healing touch and presence.” —Son of a Hand to Heart client 42 i m a g e •
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away from life with no say in it.” Many feel their body has turned against them, Gordon says, “and what touch can do is bring body and self back together.”
Gifts of Peace and Compassion
Robin Clark of Plainfield was diagnosed with Hodgkin’s lymphoma in 2009. “The regular massage every three weeks or so stimulated my immune system, helped me maintain some range of motion, and—I believe—stimulated endorphins that enabled me to relax and maintain some semblance of well-being and optimism.” Because of the effects of chemo, Clark says, “I was unable to socialize outside of the home much or spend time in public places. I was too weak to even try to do so. This was very isolating. Emotionally, the Hand to Heart visits kept me afloat. I hated being home alone so much of the time and really looked forward to the human interaction and conversation.”4 www.mountainviewpublishing.com •
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Ann Fiedler, a cancer patient who has been a client of The Hand to Heart Project for over a year, agrees. “These services have supported my well-being, both for the physical effect and for the feeling of being listened to and cared for in a compassionate way. One of the most important things I value about my treatments is having someone to talk to about what I am going through, with this illness and the dying process.” Families of cancer patients also benefit, Gordon says, because they see their loved one temporarily freed from pain and anxiety. Perry Sleasman of Canaan watched his wife suffer from pancreatic cancer, but he says the massages provided by Hand to Heart were a gift. “With the cancer’s aggressive advance came incredible and constant pain that even with many medications was a battle to overcome. The Hand to Heart Project offered her free massage therapy and, without question, the program gave her an opportunity to experience peace and be mostly pain free—even if it was for a short time. It was such an incredible gift to see my wife at peace and more like she had been before cancer.” Gordon hears stories like this often. “I spent 30 years in journalism, and a newsroom is a pretty cynical place. This is the least cynical thing I’ve done. It’s all about hope, open-heartedness, compassion, and life.” a
For more information, to refer someone for services, or to make a contribution, contact Executive Director Steve Gordon at (603) 542-8367, contact@handtoheartproject. org, or The Hand to Heart Project, PO Box 248, Cornish Flat, NH, 03746. 44 i m a g e •
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community BY KAREN WAHRENBERGER PHOTOS BY JIM MAUCHLY MOUNTAIN GRAPHICS PHOTOGRAPHY
claremont soup kitchen and food pantry the
DIRECTOR JAN BUNNELL STILL HAS A DREAM
Director Jan Bunnell.
Kailyn is a high school volunteer.
In 1978, Jan Bunnell’s doctor told her that she needed surgery for a tumor in her breast. Though a non-religious person at the time, she went with her sister to a religious service that changed her life. A visiting priest pointed her out in the crowd, said that she had a tumor, and told her to put her hand on it, and it would go away. She felt a tingling at the time and was moved enough to ask her doctor to check her again before the surgery. Her scan showed no tumor. www.mountainviewpublishing.com • 45
community
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Clockwise from far left: Getting ready to serve the evening meal are Kailyn; Kristina, the cook; Paul, a senior volunteer; Jan, director; and Fran, a senior volunteer. The Soup Kitchen’s van is used for grocery pickups. An evening dessert. David is the Food Pantry coordinator. Serving a salad with spaghetti and meatballs. Kailyn and Adam, high school volunteers. Bob is a parttime dishwasher. Kailyn and Adam fill boxes for clients. Fran serves up the sauce.
Not too long after “the Lord healed her,” she fell asleep after watching a program on hunger in America. She saw a light and realized it was the Lord beckoning her to follow him. She was overwhelmed by “the brightness of love pouring from his eyes.” He told her that he had been waiting for her a long time and asked her to feed his people. She remembers thinking, “How am I supposed to do that?”
Finding a Way
At the time, Jan worked for Southwestern Community Services at Head Start. She began to research soup kitchens, making visits to food pantries and asking a lot of questions. She learned how to apply for grants and received her first one through the NH Charitable Foundation and the Upper Valley Foundation. However, she needed to get a matching grant. She had found a location, the kitchen of a local Methodist church, but she still hadn’t heard from the matching grant people. She decided to put it into the Lord’s hands. She told him, “You’re the one who put me here; I’ll leave it to you to make this happen.” The next day, the matching grant check came in the mail. Jan quit her job and volunteered for the first year but was soon hired as a full-time employee with a small salary by their Board of Directors. After three years, the kitchen, which is not affiliated with any church, had to move its location to a local Catholic church. In 2008, when they were told that they had to leave their home of over 20 years, they struggled to find a new building, settling on their current location on Central Street. The building had been empty for a few years; the pipes had burst, it had mold and needed a new roof, electrical system, and fire alarm system. In addition, the kitchen needed to be enlarged, and they needed a ramp to make it handicapped accessible. They also installed freezers and conveyor belts to help move boxes in the food pantry. They are still struggling to pay off these renovations, and the cost of staying in the building is now threatening Jan’s dream. www.mountainviewpublishing.com •
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community
Senior volunteer Fran mixes the salad while Kristina puts the food out. Right: Packed boxes ready to go to clients.
One employee says that when he started working here, the food donations were routinely piled to the roof. Now, by the end of the month, their warehouse is empty. Hard Times, Increasing Needs
“Our numbers have jumped,” she explains. They served 120,687 more meals this year than last year, and a total of 31,767 individuals, up 7,435 from last year. In addition, they have lost tens of thousands of dollars in grants because of the poor economy and disaster relief money going elsewhere. Private donations are also getting smaller. She points out that their community has no major industries and is one of the poorest in the state. One employee says that when he started working here, the food donations were routinely piled to the roof. Now, by the end of the month, their warehouse is empty. They have had to cut back in the pantry, giving each family only one emergency food box a month. They pass out 400 to 500 boxes each month and have requests for 400 boxes during the week of Thanksgiving alone. 48 i m a g e •
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In order to receive food boxes, families need to fill out paperwork and demonstrate need as required by the USDA, one of the pantry’s suppliers. No questions are asked, however, of those who arrive at the Soup Kitchen. They have on average 100 people coming each night for a nutritious meal, which they can afford to serve only four days a week, Monday through Thursday from 4 to 5:30pm. The night I visit, the menu includes a pot roast stew with vegetables, corn on the cob, tossed salad, fruit, and cakes and frozen yogurt for dessert. When I enter the kitchen, a family with three children is being served. The youngest boy, a toddler who is not tall enough to see over the counter, grips his tray and goes up on his toes, stretching to get a glimpse of the food. His older brother helps him to get served. Then they sit down at one of the long tables, decorated with bowls of plastic
s.
flowers, joining another family with children. In addition to the Soup Kitchen and Food Pantry, Jan manages several other programs that she speaks of with pride. She shows me a sample from the NH Food Bank backpack program, which provides a returnable pack full of foodstuffs and recipes for schoolchildren. She explains that every day they are open, they also put out donations of clothing, dishes, and sometimes furniture for their patrons. The Soup Kitchen also delivers meals to those who are sick and can’t come to the building. Lastly, a group of Dartmouth medical students, who received a Schweitzer Fellowship, will soon be doing health screenings for conditions such as diabetes, high cholesterol, and high blood pressure. The medical students plan to help the kitchen with nutritional education for clients, especially those with special dietary needs. Jan dreams of eventually opening a free clinic.
caption
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community Jan is nearing 77 years of age. Her husband, who is 83 years old, leaves the house every day at 6am to pick up food donations from such places as Walmart, Hannaford’s, and the county jail garden in the summer. Willing Hands comes down from the Upper Valley once a week with fruit, vegetables, and meat. Recently, Hypertherm held a canned food drive for them and also gave them a grant.
“A Different World”
Jan is amazed at these and other miracles coming her way. In the Kitchen’s greatest hour of need, somehow a group of Dartmouth undergrads have also found them and are volunteering and working to raise funds and collect food in the Upper Valley. Jan says that when the students came for their first visit, they were shocked. They said, “Oh, my God, it is like being in a different world,” because the need is so great. The Dartmouth students, some of them veterans on the GI Bill, one who “did four stints in Afghanistan,” are also setting up a website and Facebook page for the Soup Kitchen. Despite the hard times, Jan has faith that somehow she’ll be able to open her doors again tomorrow and feed the families, elderly people on fixed incomes, and retired veterans waiting on her doorstep. She recalls what she said to the Lord when he first inspired her to open a soup kitchen over 30 years ago. “I’m going to try, but you need to help me.”a
Donations to the Claremont Soup Kitchen can be mailed to: Claremont Soup Kitchen, Inc. 51–53 Central Street P.O. Box 957 Claremont, NH 03743 (603) 543-3290 E-mail: csk083@yahoo.com 50 i m a g e •
Winter 2012/2013
Winter Wonders
SPECIAL ADVERTISING SECTION
Coventry Catering
Serving Excellence at Every Event Operating in the Upper Valley for 12 years, Coventry Catering is a family owned and run full-service catering company. We pride ourselves on excellence of service and love to cook and serve distinctive handmade dishes for your specifi c event. The holidays are almost upon us and we would love to help you celebrate and entertain your family and friends.
Stateline Sports The Upper Valley’s premier sporting goods store, providing unmatched quality, service, and selection of athletic clothing, equipment, footwear, and swimwear for the entire family since 1983. 22 Bridge Street West Lebanon, NH (603) 298-8090 Mon–Fri 9am–6pm; Sat 9am–5pm Follow us on
Contact Lynn: (603) 252-5605 www.coventrycatering.com
AVA Gallery and Art Center Located in a beautifully renovated LEED Gold-Certifi ed building, AVA is a perfect destination for one-of-akind holiday gifts! The Holiday Salon is open through December 24. The Open House on Saturday, December 8, 11am–5pm, includes a CoolSnowGlobes extravaganza sale to benefi t AVA, activities for children, and visits to artists’ studios. 11 Bank Street (Route 4) Lebanon, NH (603) 448-3117 www.avagallery.org December hours: Mon–Sat 11am–5pm; Thu 11am–7pm Also open 12/2, 9, 16 & 23, 12–4pm and to 3pm on 12/24. Free admission; tuition charged for classes.
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White River Yarns Inspiration • Quality • Service A full-service yarn shop next to the Junction Frame Shop, with over 100 brands of yarns and fi bers in every imaginable color and weight. The largest yarn shop in the Upper Valley, featuring a huge variety of notions and accessories. Knit Night on Tuesday and Thursday evenings. Senior discounts every Wednesday (65+). Join the lending library. Classes offered regularly. 49 South Main Street White River Junction, VT (802) 295-9301 whiteriveryarns@gmail.com www.whiteriveryarns.com Mon, Wed & Fri 10am–6pm; Tue & & Thur Thur 10am–8pm; 10am–8pm; Tue Sat 10am–4pm; Closed Sun
SPECIAL ADVERTISING SECTION
Woodstock Gallery For 15 years the Woodstock Gallery has featured a colorful selection of quality New England artists, from folk art to fi ne art. After all, life is fun—art should be, too. 26 Elm Street Woodstock, VT (802) 457-2012 www.woodstockgalleryVT.com Mon–Sat 10am–5pm; Sun 12–4pm
Jake’s Car Wash “Keep your car clean, waxed and salt free this winter!” Jake’s Car Wash offers a state-of-the-art, environmentally friendly car wash using only the fi nest soaps and polishes made by SIMONIZ. Holiday gift packages available. Visit Jake’s Car Wash in Lebanon, NH. 227 Mechanic Street Lebanon, NH Open daily 6am–8pm
Upper Valley Shuttle Manchester Airport Shuttle Service UV Shuttle offers three trips daily between the Manchester Airport and the Upper Valley. Four convenient stop locations. Always properly licensed and insured with all necessary airport permits and a proven safety record. Visit our website for our complete schedule and stop locations. One-way and round-trip pricing available. Ride. Relax. Relief!
Upper Valley Outfitters At Upper Valley Outfi tters, you will fi nd a dedicated and knowledgeable staff committed to providing you with the fi nest fi shing tackle and sporting goods in the Upper Valley. We can get you on the water with an incredible selection of gear from companies like Orvis, Hardy, Beagle Outdoor Wear, Wear, Sage, Sage, Shimano, Shimano, and St. Croix. From flfly-fi y-fishing shingtotoice ice fishing fi shingand andall allthe thehunting huntingseasons seasonsin in between, we are the local authorities, committed to your enjoyment of traditional outdoor sports. 69 Hanover Street Lebanon, NH (603) 727-9305 www.uppervalleyoutfi tters.com www.uppervalleyoutfitters.com Tue–Fri 9am–6pm; Sat Sat 8am–5pm; 8am–5pm; Tue–Fri 9am–6pm; Sun 9am–noon
CoolSnowGlobes CoolSnowGlobes for cool causes! Windsor, Vermontbased CoolSnowGlobes is partnering with AVA Gallery and Lucy Mackenzie Humane Society this holiday season to raise funds for both organizations. The sale to benefi t AVA is December 8 at the gallery and will include some one-of-akind globes. For LMHS, a portion of all online sales of snow globes with cats and dogs will be donated to their feline and canine residents. Online purchases may be made by visiting www. coolsnowglobes.com. chill@coolsnowglobes.com www.coolsnowglobes.com
West Lebanon, NH (603) 298-7988 info@uvshuttle.com www.uvshuttle.com MANCHESTER AIRPORT SHUTTLE SERVICE
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SPECIAL ADVERTISING SECTION
Shop Local this
Holiday Season!
CCBA Loewen Windows Representing the fi nest in high-performance fenestration products: Loewen, Inline Fiberglass, Euro windows and doors from Drewexim and Optiwin, Hella exterior blinds, and Illbruck window installation tape.
Give the gift of health this season! Our gift certifi cates come packaged and ready to give in any denomination. It’s a great gift and the recipient can choose what they want to use it for—swimming lessons, membership, personal training, TRX classes, or babysitting, just to name a few ideas. CCBA’s Witherell Recreation Center Lebanon, NH (603) 448-6477 (603) 448-1804 (CCBA Preschool) www.joinccba.org
52 Bridge Street White River Junction, VT (802) 295-6555 (800) 505-1892 info@loewenvt.com www.loewenvtnh.com
White River Car Wash Two touch-free automatic bays with 7-foot clearance that clean, wax, blow dry, and much more. Three self-serve bays with 9-foot clearance. Vacuum islands with turbo motors, shampoo, and stain remover. 130 Sykes Mountain Avenue White River Junction, VT (802) 295-4059 Open 24/7 with staff on duty 8am–5pm
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On Stage Dancewear On Stage is the area’s premier retailer for all types of dancewear, footwear, and gymnastics, yoga, theater, and fi gure skating apparel for children and adults. You’ll fi nd leotards, tights, tutus, skirts, shorts, pants, bags, and more. PowerHouse Mall Glen Road West Lebanon, NH (603) 298-9061 www.onstagestore.com
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Above: The new APD nurses’ station in the Donald Faulkner Dickey wing of Alice Peck Day Memorial Hospital. Right: A sub-contractor pours an adhesive cement to hold the new carpet in place. One of the 17 patient rooms being prepared for occupancy. (There are 15 private and 2 semi-private rooms.) Construction crews ready the main nursing station.
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by E. Senteio
sun comes up the
on a
New Day
The transformation of Alice Peck Day Memorial Hospital
There’s a lot of excitement at Alice Peck Day Memorial Hospital (APD) these days, and with good reason. Phase I of the first major renovation to the facility in over four decades has just been successfully completed. “It’s an exciting place and an exciting time to be here,” says Harry Dorman, President and CEO of APD. “Literally, as we speak, the first patient is being moved into the new wing.” The Donald Faulkner Dickey Medical-Surgical Wing— named for longtime benefactors Closey and Whit Dickey in honor of their late son—was a much-needed upgrade. “The facility for inpatient care was, quite honestly, antiquated, with inadequate restrooms and insufficient showers,” explains Dorman. The new wing was an innovative and efficient remodeling of space that had formerly been used as a nursing home and had closed three years earlier. “Changes in reimbursement,” Dorman says, “made it unsustainable.” Moving Forward The health care legacy, which originally began in the old homestead of Alice Peck Day, moved to the current building when it outgrew the cottage hospital in the 1960s. Due to time and changes in health care delivery, the half-century-old facility needed more than just a facelift. Dorman and Facilities Director Jon Stark explain that much of Phase I included major additions and improvements to outdated infrastructure. “It’s like we’ve placed the heart and lungs,” says Stark, “but we also
photos courtesy of alice peck day memorial hospital
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needed to add the veins and a few other minor organs.” That would cover the boiler, cooling plant, and various technological improvements. Phase II, scheduled to begin sometime in 2013—contingent on funding—will continue with structural changes, including a new entryway, an expanded parking area, and a layout conducive to better patient flow. While Phase I focused primarily on inpatient care facilities, the Phase II expansion will increase and improve outpatient care and services, as well as provide a new space for the radiology department. Enhanced Patient Privacy and Experience The large-scale renovation for both phases encompasses 42,000 square feet, with 10,000 square feet being added during Phase II. The new Donald Faulkner Dickey Medical-Surgical Wing, according to Stark, holds 19 medicalsurgical beds and four observation beds (patient accommodations for less than 24-hour stays), all housed within 15 single-occupancy patient rooms, two double-occupancy rooms, and a palliative care suite with an adjoining family area. “What we’ve done is increase not only patient safety but also patient privacy and access,” says Dorman. “Previously, if we had a male in a double occupancy room, and then a female patient was admitted, we couldn’t put her in that room. Now, with single-occupancy rooms, that issue has been eliminated.” Additionally, the renovations of pre- and post-op rooms used for discussion and recovery will increase private patient areas—a marked improvement over the curtains that are currently used to cordon off the sections. The Cost and Efficiency of Progress The ongoing $17 million improvement project, with a likely completion date in 2014, is currently in the midst of a capital campaign. “We hope to raise $4 million, and we’re at about $2.8 million so far,” say Dorman. “The dollars have come in from the community, the APD Board of Trustees (who are community members), our employees, and our medical staff.” The level of participation, Dorman notes, has been impressive. About 60 percent of the medical staff has contributed. Several benefactors from the community have stepped up or been approached. A large part of the funding—$11 million—is expected to come from the sale of housing units in The Woodlands at Harvest Hill, APD’s independent living facility. “Another $1.5 million was left over from a previous campaign and designated for planning of this project, with
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Left: President and CEO Harry G. Dorman III, FACHE, announces the public phase of Building a New Day, the Capital Campaign for Alice Peck Day Memorial Hospital, on Sunday, July 15, 2012. Friends and staff celebrate the public launch of APD’s new Capital Campaign. Alice Peck Day Memorial Hospital’s main entrance on 10 Alice Peck Day Drive in Lebanon, NH. Below left: The new medical-surgical observation suite. The main corridor of the Donald Faulkner Dickey Medical Surgical Wing.
“What we’ve done is increase not only patient safety but also patient privacy and access.”
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Above: One of 15 private rooms in the new Donald Faulkner Dickey medical-surgical wing. Left: Architect’s rendition of a private room. Below: Another new private room with a healing view of the beautiful landscape outside the hospital.
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the remainder coming out of our operations budget.” In addition to the overall construction, the cost covers installing money-saving, sustainable, and environmentally conscious designs and features. “We are working toward achieving LEED (Leadership in Energy and Environmental Design) certification,” explains Dorman, “which indicates that we will have built energy efficiency into our systems and worked toward sustainability and green building.” These environmental and economical features include installing solar tubing. “These tubes will be placed throughout the building to bring natural light into the center space.” Stark adds, “The solar tubing will allow us to operate during the day with only safety lighting on in the main public corridors and nursing stations.” The Primary Mission Yet with all the renovation, expansion, and beautification of Alice Peck Day Memorial Hospital, Dorman emphasizes that the primary mission remains the same—patient care. The 25bed critical access hospital was the first community hospital in Lebanon. “We’ve been around since 1932. I think we are the quintessential community hospital, and we want to remain responsive to the needs of the community.” However, don’t let the relatively small size fool you. “We have a vast array of specialists, many who are regionally known, including neurosurgeons, orthopedic surgeons, an ophthalmologist, a urologist, podiatrists—simply a vast array of specialists, more than you might find in other critical access hospitals. And we continue to grow as an institution,” says Dorman. “We had 330 employees when I came 10 years ago; now it’s 500. We feel we’re here to www.mountainviewpublishing.com •
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support the community in its endeavors, not to be an economic engine, although we do employ people from all over the area. However, we are grounded in the community, and APD’s primary mission is patient care.” This dedication and community focus was recently acknowledged when Dorman was awarded the Leslie A. Smith President’s Award by the New Hampshire Hospital Association (NHHA). Association President Steve Ahern, as cited in the NHHA press release, said that Dorman “seeks out every legislator and local offi cial in his hospital service area . . . and makes sure that Upper Valley representatives and senators understand . . . the role the hospital plays in the community.” A New Day The longstanding legacy of APD will continue to adapt with the times and in the direction best suited to the needs of the community. These latest renovations are primarily structural and cosmetic, but the changes are, at heart, atmospheric and uplifting. While the revamp serves to increase the level of pride in place, it also creates an environment that will not only vastly improve the patient experience but also be indicative of the exceptional community services and patient care that Alice Peck Day Memorial Hospital has delivered for over threequarters of a century. “We provide a high quality of care here,” says Dorman, “and, fi nally, we are going to have a facility that refl ects that quality.” a
Alice Peck Day Memorial Hospital 10 Alice Peck Day Drive Lebanon, NH (603) 448-3121 www.alicepeckday.org
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I
n changing times, it’s nice that some things in the Upper Valley stay the same. We are fortunate here to have many longtime family-owned businesses— places where customers are known by face and name, and where the owners and employees know their customers’ interests and needs. As these businesses have passed through generations of their own families, they have served generations of their customers’ families and also welcomed new faces to the area. Supporting local businesses strengthens community. The local economy benefits, and so do ties between people. BY MARY GOW PHOTOS BY JACK ROWELL
ALL IN the family LOCAL BUSINESSES STRENGTHEN THE COMMUNITY
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Bridgman’s
“As much as things remain the same— family, good service, American-made products—we also change. We have to stay current as fashion trends change, styles change, colors are always changing. What’s in fashion evolves.”
Nathan Crossman, the great, great-grandfather of Steve and Dan Rutledge, started the business. “He was an auctioneer and traveled around New England. In his retirement, he and his son Daniel started the store,” says Steve Rutledge about this family business founded in 1891, over 120 years ago. Steve, his brother Dan Rutledge, and their wives Arleen Rutledge and Jayne Place-Rutledge, all co-owners, are the fi fth generation of the Bridgman-Rutledge family at the helm of Bridgman’s Fine Home Furnishings in Lebanon. Steve and Arleen’s daughter, Christine McKim, the sixth generation, heads up the Window Treatment/Design Department, and for special occasions the seventh generation is eager to lend a hand. In the early decades, Bridgman’s was in downtown Lebanon. Times changed and Bridgman’s did too. “In 1949 to ’50, when they were thinking about moving the store, Susan, my great-grandmother, she sat on a tree stump on the Miracle Mile for an entire weekend and counted cars,” Steve says. “She counted a lot of cars that weekend, then she said, ‘This is where we are going to build our new store.’ The Miracle Mile was the West Lebanon Road then, and only the Farmers Fruitland farm stand and Flanders and Patch Ford Dealership were there. Then our family built their 20,000-square-foot store and warehouse.” Bridgman’s is still there, its showroom expanded to 27,000 square feet and supplemented by an 8,000-square-foot warehouse.
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Opposite: Bridgman’s in downtown Lebanon, circa late 1930s. The company’s horse-drawn wagon delivers furniture on School Street in Lebanon, circa 1910. Above (standing) Dan and Jayne; (seated) Steve, Arleen, and Christine. Clockwise from right: An old Bridgman’s yardstick. Stickley furniture. Steve displays a cherry dining room made in Vermont by Lyndon Furniture. A Norwalk sofa and a peek into the showrooms beyond the front entry.
The Bridgman family tree grew as third-generation Nathan brought his stepson, Jack Rutledge, into the business. Jack led Bridgman’s in the 1970s; his sons joined in too. “I always wanted to work in the store, since I was a little boy,” recalls Steve. “The store is kind of in my blood. It’s something I chose to do and wanted to do. I started working full time after finishing military service in 1971. Dan started in 1974. In 1980 we took the store over and have worked hand in hand ever since.” From sofas to wine cabinets and accent lighting to Stickley Mission design collections, Bridgman’s offers a vast range of home and home office furnishings. Window treatments from custom shades to drapes and flooring are also in their purview. Design consultants are on hand to assist customers. “As much as things remain the same—family, good service, American-made products—we also change. We have to stay current as fashion trends change, styles change, colors are always changing. What’s in fashion evolves,” Steve explains. The family at Bridgman’s extends beyond kin. “We really consider our employees as part of our family,” says Steve. “Lois Wiggin has been with us since 1974. We currently have 12 employees. “We strive to give personal service to our customers. People come back to us year after year, generation after generation. Our customers are like extended family to us,” Steve says. “We try to provide them with products that will serve them well and satisfy their wants and needs.”
Bridgman’s Fine Home Furnishings 387 Miracle Mile Lebanon, NH (800) 639-6208 www.bridgmans.com www.mountainviewpublishing.com •
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Dan & Whit’s
“Itt is what it always was, and that’s what makes it special,” says Dan Fraser, the third generation of his family, about their venerable Dan & Whit’s General Store in Norwich. “It’s authentic,” he adds. Dan & Whit’s is truly an institution in Norwich. From a full range of groceries to sugaring supplies, from wine to house paint, animal feed to 90-cent cards of shirt buttons, steaks, stove pipe, Carhartt , Crocs, fi shing tackle, and much more, they sell just about everything. “We have a lot of the old products that people look for—laundry bluing, which is an old-fashioned bleach, and lye for making soap, but we also have a lot of new products. We try to fi nd that happy medium.” The roots of today’s establishment stretch back to 1891, when A.H. Merrill opened his general store here. While the ground fl oor was the retail business, the upstairs hall was home to Norwich town meetings. In the early 1930s, Dan Fraser and Whit Hicks both started working for Merrill; two decades later, they bought the business (1955) and the building (1957). A family business with wives and children involved, the store grew with multiple additions, stretching out and back. In 1972 Dan bought Whit’s share. When Dan and Bunny Fraser retired in 1992, their sons George and Jack began their turn at the helm. Today, third-generation Frasers are on board too—George’s sons Dan (his grandfather’s namesake) and Mat, and Jack’s daughter Cheri. “About 90 percent of the time, at least one family member is here,” says Dan Fraser. “It is the town hub, “ Dan acknowledges. “Besides shopping here, people get their luggage delivered here, they leave keys here for friends to pick up, people leave their kids here. We really are at the center of
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“Besides shopping here, people get their luggage delivered here, they leave keys here for friends to pick up, people leave their kids here. We really are at the center of the community and that’s really nice for us.”
Opposite: Dan & Whit’s storefront with original AH Merrill sign and the famous community bulletin board. Clockwise from top left: George with an old thread and ribbon rack, which used to be in the town hall. Dan, George, Cheri Fraser Henry, and Mat Fraser at the T-shirt display. Clothing display upstairs. Bobee checks out a customer. Dodi serves lunch at the deli. George shows the old scale that is still used today to weigh nails. Wicker basket display in the hardware section. The store’s motto hangs in the front window. Register 3 and the to-go coffee station.
the community and that’s really nice for us.” Dan & Whit’s is a constant in a changing world. “We’re open seven days a week, 365 days a year, but on Thanksgiving and Christmas we close at noon,” he says. “Even when the power goes out, we’re still here. The cash registers have emergency batteries. When the batteries run out, we write it on paper.” With its additions, Dan & Whit’s has a lot more space than is evident from the storefront— and it’s all heated by wood. “We use between 15 and 25 cords of wood each year,” says Dan. “The community really supports us, and that support has allowed us to survive,” Dan explains. “With so much talk about returning to local sources, people are more conscious. They see the effect on the community of supporting their local stores. We know our customers by name and face and they know us. They also know that they can depend on us. We have fair prices and are here with the things they need.” Dan & Whit’s General Store 319 Main Street P.O. Box 157 Norwich, VT (802) 649-1602 www.mountainviewpublishing.com •
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Gateway Motors
Above: David Hall receives Best Model A award in Ogunquit, 1967. Left: Original Gateway Motors building on Bridge Street.
The Gateway Hyundai dealership was built in 2002 on Sykes Mountain Avenue. Owners and brothers Allen and Charlie Hall. Center: Helping customers in the Ford and Lincoln showroom. Far right: Hats and accessories are for sale in the service department.
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Back in 1927, the same year that the fi fteen-millionth Model T Ford rolled off the assembly line, William “Buster” Pippen opened his Ford dealership on Bridge Street in White River Junction and began selling these popular automobiles to Upper Valley customers. Cars have changed a lot in the 85 years since then, but ownership of Gateway Motors has changed only a bit. In 1960, Pippen sold the dealership to brothers-inlaw Robert Guernsey and David Hall. Hall bought out Guernsey in 1982, and in recent decades the business has been led by his sons, Charlie and Allen Hall.
The Gateway family includes more than Halls. Charlie explains, “We have a wonderful extended family of employees—about 55 all told. Many employees have been with us for a long time—we have 48, 43, 40, and 37 year anniversaries this year.”
“Back in the early 1960s when we were kids, Allen and I would ride our bikes to Gateway and we’d wash and vacuum used cars on the lot for 25 cents each—50 cents per car,” says Charlie about their long tenure at the dealership. The brothers remember when Gateway moved to Sykes Mountain Avenue, the site of the old Twin State Fairgrounds and Airport. Allen recalls, “Part of the old runway runs under the service department!” The timing of the move was challenging, he explains, “That was the year, 1967, when the United Auto Workers went out on strike. There was not a lot of product, and it was a long winter.” Forty-five years later, Gateway Motors continues as a family business with strong community ties. “One of the great things about working together is that we’re brothers and friends, and we get to do things together. We’re family oriented,” says Charlie. “We see people
here every day we’ve known all our lives as well as new people moving into the area. “The community is a big part of our lives. This community has been good to us and we like giving back,” Charlie explains. The Halls and Gateway Motors are known for their volunteerism and involvement in local groups. David’s House, Special Olympics, Boy Scouts of America (both are Eagle Scouts), and The Haven are among the many organizations they support. Special Olympics has a special place in their hearts. Allen’s son Hunter Hall is a Special Olympian, participating for over 15 years. Among the events that Gateway coordinates and hosts is the annual Special Olympics Governor’s Reception at the Woodstock Inn. For David’s House, Gateway hosts the Christmas fundraising phone-a-thon—for three days straight, the showroom is the call center. Gateway also donates numerous
hole-in-one sponsorships for many Upper Valley golf fundraisers. “The Gateway family includes more than Halls. Charlie explains, “We have a wonderful extended family of employees—about 55 all told. Many employees have been with us for a long time—we have 48, 43, 40, and 37 year anniversaries this year.” Today, Gateway Motors sells Ford, Lincoln, and Hyundai vehicles—new and pre-owned. “We don’t sell cars and service, we build relationships,” says Charlie. “Our motto is, ‘We treat you right.’ We’re fair and honest with people. Our philosophy is that we want customers’ experiences to be the best experiences, the kind we would want our mother to have at a dealership.”
Gateway Motors 190 Sykes Mountain Avenue White River Junction, VT (802) 295-3124 www.gatewaymotors.com
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Townline Equipment 70 i m a g e •
Back in 1973, when Bob Marrazzo signed on as manager/ owner of Townline Equipment in Plainfield, Kubota tractors were new to the American market. Townline had three employees and two service bays in its garage then. With his knowledge of quality equipment and the service needs of customers, Bob established Townline as one of the first 25 Kubota dealerships in the country, and he led the company’s impressive growth. Today there are more than 1,100 US Kubota dealers—and the president of Kubota still comes to the Marrazzos’ for dinner. Drew and Matt Marrazzo, Bob’s sons, now head Townline Equipment. Both brothers worked summers and part time in the family business as they were growing up. In the last decade, they both joined Townline full time and then stepped into its leadership. Today, Townline Equipment has 27 employees and is based in an expansive and energy efficient new facility completed in 2007. With 18 service bays, a five-ton lift crane, a million-dollar parts inventory, and experienced technicians on staff, Townline services what it sells. A state-of-the-art, 352-panel solar photovoltaic electrical system installed on the roof significantly reduces the business’s carbon footprint. Homeowners maintaining their properties, farmers, landscapers, foresters, municipalities, and construction companies are among the customers served by Townline. “We offer a really broad range of products including a full line of construction equipment, hay tools, and tractors. In our tractor line alone, we have everything from 18-horsepower lawn tractors for homeowners to 200-horsepower agricultural tractors with all kinds of attachments,” says Drew. Along with Kubota, Townline has an extensive selection of high-quality
Winter 2012/2013
Opposite: The Marrazzo family (from left), Drew, Carol, Bob, and Matt. Center top and bottom: Inside Townline’s 18-bay, 10,000-squarefoot service facility. Left: 1,600 people attend Townline’s annual open house.
“Our family business is more than just our immediate family. It’s our family and also our customers and our employees and their families. We certainly value the strong relationships that we’ve developed over time.” machines and attachments. The Marrazzos and their team pride themselves on meeting customers’ needs, even very specialized ones— equipment for very steep slopes, handicapped-accessible machines, and more. “It’s nice to be able to take care of people, from servicing the tractor they use at home to mow the lawn to meeting their commercial equipment needs,” says Drew. “A lot of people appreciate the family connection—there aren’t as many family-owned and operated businesses as there used to be,” says Matt “Our family business is more than just our immediate family. It’s our family and also our customers and our employees and their families. We certainly value the strong relationships that we’ve developed over time.”
“Many family businesses have grown with us—farms we’ve helped with machinery in one generation are now in the next generation and we’re still working together,” says Drew. “Customers aren’t just customers— they’re friends. We work with a lot of genuinely great people.” “It’s been pretty rewarding to accomplish some of the things we have in the past few years as a family and with a tremendous group of employees,” says Matt. “I think it feels extra special because we’ve been able to serve so many great customers, many of whom are also family businesses.” a Townline Equipment 1474 New Hampshire 12A Plainfield, NH (603) 675-6347 www.townlineequipment.com
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season’s best
have a
delicious holiday This special season is the time for homemade baked goods. Just as the scent of pine boughs fills our homes, so too does the enticing aroma of cookies baking in the oven. Beginning weeks before Christmas, busy bakers pull out their cookbooks in search of favorite recipes. Cooks everywhere continue family traditions by preparing the same treats they enjoyed as children, and the luckiest bakers are able to dig into their mother’s or grandmother’s old recipe box, complete with charming handwritten
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index cards, sometimes stained with drips or spills from years ago. The most fortunate holiday bakers have little ones in the house to help measure, stir, roll out, cut out, and decorate, activities that may not seem like much at the time but that will create childhood memories to last a lifetime. Whether you’re baking goodies for your own family or giving them away as thoughtful gifts, enjoy your time in the kitchen, and know you’re giving your loved ones much more than delicious cookies and cakes.
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Fresh Holiday Fruitcake dresses up the dessert table with fluffy white icing and sugared fruit.
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Cranberry Dessert
This holiday season, show the baker in your life how much you care (and how much you love her homemade goodies!) with a thoughtful gift. Stuff a pretty oven mitt with a brightly colored spatula, scraper, and whisk, wooden spoons, and other fun kitchen accessories. Fill a beautiful mixing bowl or basket with a variety of sprinkles, colored sugars, and edible beads for decorating cookies. Any baker would love a stoneware loaf pan, a colored silicone cupcake pan, or a gorgeous cake pedestal or serving platter. Rather than the usual bottle of wine, give a large bottle of high-quality, pure vanilla extract tied with a festive bow.
Gingerbread Cookies
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Photo Š Christian Jung | Dreamstime.com
Rocky Road Fudge
Cranberry Upside-Down Cake
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Gingerbread Cookies
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Everyone loves gifts of food! Surprise someone special with an assortment of cookies that taste as good as they look. Package them in canning or mason jars—kids will enjoy decorating the lids. Store them in a plastic bag and gently stuff them in a stocking. Or simply pack them in a decorative tin or box lined with parchment.
Soft Chocolate Cookies
Christmas Spice Cookies with Icing
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Fresh h oliday FruitCake 1½ cups vegetable oil 3 eggs 2 cups sugar 2 tsp vanilla 3 cups flour 1 tsp baking soda 1 tsp cinnamon ½ tsp nutmeg ½ tsp salt 3 cups diced pears 1 cup crushed pineapple, drained 1 cup maraschino cherries, halved 1½ cups chopped dates ½ cup raisins 1 cup chopped walnuts or pecans 1. Beat together oil, eggs, sugar, and vanilla. Sift together flour, baking soda, cinnamon, nutmeg, and salt. Add this to first mixture, and then add diced pears. Fold in pineapple, cherries, dates, raisins, and nuts. 2. Bake at 350° in greased and floured tube or Bundt pan for 1½ to 2 hours. Test with straw. Cool in pan before turning out onto wire rack. 3. When cool, top with fluffy white frosting and sugared fruit. Cranberry
dessert
1 package (6 oz) raspberry Jell-O 2 cups boiling water 1 can (16 oz) whole cranberry sauce 1 can (8¾ oz) crushed pineapple ½ cup burgundy or other red wine, optional Whipped cream
Dissolve Jell-O in water. Stir in cranberries, undrained pineapple, and wine. Pour into individual dessert glasses. Chill until set. Top with whipped cream and serve.
Gin Gerbread Cookies Courtesy of www.cooks.com Makes about 3 dozen 2-to-3-inch cookies
4 cups all-purpose flour 1 cup cake flour 2½ to 3 tsp ginger 1¼ tsp cinnamon 1 tsp ground cloves 1½ tsp baking soda ½ tsp salt 1 cup butter 2 Tbsp butter-flavored Crisco 1 cup plus 1 Tbsp granulated sugar 1 large egg ¼ tsp mace ¼ tsp nutmeg ¼ cup corn syrup ¾ cup molasses 78 i m a g e •
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2 Tbsp white vinegar ½ tsp vanilla Icing and other decorations
1. Whisk together flour, spices, baking soda, and salt, and set aside. 2. Beat slightly softened butter and Crisco with sugar until light; add egg and beat on medium speed until light and fluffy, stopping often to scrape down the sides of the bowl. 3. In a 1-cup liquid measure, add ¼ cup corn syrup and then add molasses to fill to the 1-cup measurement; add to butter mixture. Stir in vinegar and vanilla, mixing well. 4. On lowest speed of mixer, beat in half of the flour/spice mixture. Using a wooden spoon, stir in remaining dry ingredients gradually until well combined. 5. Turn dough out onto a lightly floured work surface and divide into 2 or 3 portions; press each into a round, flattened disk and wrap well. Refrigerate for 3 or 4 hours or overnight. Dough is ready to be rolled when it is firm enough to roll without sticking to the work surface. Adjust consistency by adding a little extra flour if needed, or a small amount of vegetable oil if dough is too dry. 6. Roll dough to V-inch thickness; dough may be rolled between two sheets of wax or parchment paper, if desired. 7. Spray a spatula with nonstick spray or wipe with cake release. Use flour-dusted cookie cutters to cut dough into shapes. With spatula, carefully lift each cookie with cookie cutter still in place so that cookie maintains its shape. Transfer to parchment-lined baking sheet, leaving 1 inch between cookies, and remove the cookie cutter. 8. Bake in a preheated 375° oven for 8 to 10 minutes for 2-to-3-inch cookies or longer for larger cookies, or until cookies are lightly browned around outer edges. Large cookies can take up to 15 to 20 minutes while smaller, thin cookies may bake in just a few minutes. Baking time depends upon size and thickness of cookies, so watch carefully. For best results, do not mix different cookie sizes on the same cookie sheet. 9. Cool on baking sheet for 10 minutes; remove and finish cooling on a wire rack. When cool, have fun decorating your cookies with icing, sprinkles, or whatever you prefer. NOTE: To make the “stained glass” cookies shown on page 76, cut small cutouts in the center of each cookie. Put brightly colored hard candy in a small bag and tap with a hammer to break into small pieces. When cookies are www.mountainviewpublishing.com •
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done, remove from oven and let cool for a few minutes. Fill each “stained glass window” section with a layer of candy pieces. For best results, use only one color per window. Put filled cookies back in oven to bake just until the candy starts to bubble. Remove and let cool. After they’ve cooled and are hard, peel carefully from parchment paper. 3-Minute Microwave r ocky r oad Fudge Courtesy of www.cooks.com Makes 2 lb
½ 1 L ¼ 1 1½ 2
cup butter lb powdered sugar cup sifted cocoa powder cup evaporated milk tsp vanilla cups walnuts or pecans cups miniature marshmallows
1. Place butter in a 2-quart bowl and place uncovered in a microwave oven on high for 1¼ minutes or until melted. Stir in sugar, cocoa, and milk. Cook on high for 2 minutes or until slightly thinned and warm. Add vanilla and nuts. 2. Let mixture cool, stirring constantly, just until it is cool enough to add marshmallows. Turn the mixture into a wax paper lined 8x8x2-inch pan. Chill until firm. 3. Turn the pan over onto a cutting board, peel off wax paper, and cut fudge into pieces. c ranberry
u pside- down c ake
Courtesy of www.cooks.com
3 1½ 2 ¼ 1 1½ 1½ ¼ ½ 1
Tbsp butter cups sugar cups cranberries cup shortening egg, beaten cups flour tsp baking powder tsp salt cup milk tsp vanilla
1. Melt butter and 1 cup of the sugar in an ovenproof frying pan or cast-iron skillet and add cranberries. 2. For cake batter, cream shortening and remaining ½ cup sugar together and add well-beaten egg. Sift dry ingredients together and add, alternately with milk, to batter. Add vanilla. 3. Pour batter over cranberries in pan and bake at 350° for 30 to 35 minutes. Visit www.mountainviewpublishing.com for the chocolate drops and iced spiced cookie recipes. a 80 i m a g e •
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common ground By mary gow
L
ast fall, after working for several months on humanitarian projects in India, Ann Peck of Topsham attended her first Developing Country Network (DCN) event. After Dr. John Butterly’s presentation on the politics and biology of starvation and a group discussion, attendees briefly introduced themselves and their areas of expertise and interest. Then, as often happens at these events, participants started connecting. Peck, the founder of Help Kids India, an organization that works in education and community development with the untouchable caste in Southern India, started talking with a woman from India, a Dartmouth alumna with a Master’s degree in Public Health. From the Upper Valley to the world
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“Nearly two million people die annually from smoke inhalation due to unventilated cooking fires in the home; they are mostly women and children.”
Caption to go here Nes quasimus. Onecabor a quas autet facerferum fugitatius ex etur aboreped que volorepra nisci cusciliquam explabo. Photos courtesy of Help Kids India
Working in southern India and focusing on needs of the untouchable caste, Kids Help India establishes schools for young children and has outreach programs in communities, including providing smokeless stoves for homes—stoves that funnel smoke outside of the home. Photos courtesy of Kids Help India.
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common ground
Heidi Luquer, founder and coordinator of Developing Country Network.
The DCN list runs literally from A to Z, from Americans Caring Teaching Acting (ACTS), with projects in rural development in Honduras, to the Zienzele Foundation that works with AIDS orphans and their caregivers in Zimbabwe.
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Conscious social change for women is at the heart of Global Grassroots projects. Here, founder Gretchen Steidle Wallace meets with and leads groups of women in Rwanda, Darfur, and Haiti. Photos courtesy of Global Grassroots.
“After that introduction, we met for coffee twice and decided to write a grant proposal together for the smokeless stove project. This project addresses a critical need,” says Peck. “Nearly two million people die annually from smoke inhalation due to unventilated cooking fires in the home; they are mostly women and children,” she explains. Help Kids India has already provided 1,000 smokeless stoves to Indian homes. Their grant was awarded, and more stoves are on their way. The cookstove initiative is just one of the organization’s outreach programs; their main focus is establishing and supporting schools, known as crèches, for young children.
Success Stories, from A to Z
Heidi Luquer, founder and coordinator of the Developing Country Network, hears many success stories like Peck’s. Fostering connections between Upper Valley individuals and organizations who do work in developing countries is exactly what DCN is about. An astonishing number of humanitarian groups are based in the Upper Valley. The DCN list runs literally from A to Z, from Americans Caring Teaching Acting (ACTS), with projects in rural development in Honduras, to the Zienzele Foundation that works with AIDS orphans and their caregivers in Zimbabwe. More than 100 individuals and organizations are currently connected through the DCN database. The breadth of their www.mountainviewpublishing.com •
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common ground
specializations and projects is mindboggling—from physicians, lawyers, filmmakers, and social entrepreneurs to experts in water and sanitation, waste management, climate change adaptation, agriculture, literacy, and much more. They’re working in dozens of nations, and many are focused in Asia, Africa, and Central America. “The Developing Country Network is a loosely knit, community-driven, volunteer-based group of concerned individuals,” Luquer explains. It has no paid staff and does no fundraising. “Its purpose is to help members with 86 i m a g e •
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common interests talk to each other and undertake whatever activities they believe would serve their common interests.” “I kept running into people here who were working on projects in places like Rwanda, but who didn’t know about other people in the area who were working in the same places,” explains Luquer about the genesis of DCN. Her job with Seldon Technologies, a Windsor-based firm that designs water filtration systems, as well as her own interests, kept expanding her list. In 2007, she floated the idea of a network
Access to clean drinking water is among the pressing problems in developing countries. Here, Luquer and volunteers demonstrate a water purification system.
With eye care programs including providing modern cataract surgery, the Himalayan Cataract Project is restoring and protecting eyesight in Nepal, India, and sub-Saharan Africa. Photos courtesy of Himalayan Cataract Project/Ace Kvale.
and arranged a public event. More than 50 people attended and DCN was launched.
Share Your Passion
The structure of DCN is straightforward; most of the legwork is done by Luquer and a five-member steering committee. A database is kept up to date with listings of individuals, organizations, and their specialties and issues of interest, country focus, and contact information. If, for example, you are interested in Rwanda, the database yields nine groups with programs there. Dozens of DCN www.mountainviewpublishing.com •
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members deal with medical care and public health. Beyond the website, with its links to organizations, suggested reading, and news, DCN has a reading group and an occasional electronic newsletter. It hosts two or more events each year. This autumn’s event, marking DCN’s fifth year, was on October 18 at the Wilder Center in Wilder. “The topic was Technology for Social Change,” says Luquer. Events are free and open to the public. “The Upper Valley is full of individuals engaged in noteworthy projects around the world,” says Emily Newick of the Himalayan Cataract Project, an organization that empowers local doctors to provide high-quality ophthalmic care. The DCN, she adds, “draws upon the local human capital in the Upper Valley, which is vast, and provides an opportunity to make connections— those connections can have wideranging ripple effects.” “The DCN provides a wonderful opportunity to connect with other local residents who share a passion for the developing world. As individuals and organizations that spend so much time overseas, we often overlook the opportunity to connect locally in our own communities,” says Gretchen Steidle Wallace, founder of Hanoverbased Global Grassroots. Global Grassroots supports conscious social change for women in post-conflict societies including Haiti, Kenya, and Chad. One benefit of DCN, she adds, is the sharing of “practical insights from our experiences that can help each other advance our work.” Forums like the one on social media and another on working with volunteers, “provided an invaluable opportunity to network and collaborate with other professionals,” says Steidle Wallace. Luquer, Peck, and others in the network encourage people who are interested to attend any DCN event. For more information about the DCN, visit their website, www. developingcountrynetwork.org. “There’s no formal invitation. Anyone who is interested in projects like ours can walk in and sit down, and meet people doing this work,” says Peck. “It is very inspiring.” a 88 i m a g e •
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cooks’ corner BY SUSAN NYE
photo courtesy of pom wonderful
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celebrating the holidays
W
cocktails anyone?
A Warm & Cozy Cocktail Party Pomegranate Martinis Roasted Red Pepper Soup Not-Your-Ordinary Grilled Cheese Sandwich Bruschetta with Beef Tenderloin Canapes with Smoked Salmon
hen I was a teenager, I loved to spend cold, rainy afternoons in front of the television watching old movies. In the days before cable, local stations showed vintage black-and-white movie marathons on Saturday and Sunday. The films were a wonderful escape and gave an awkward kid with braces a glimpse of Hollywood glamour and sophistication. Elegant cocktail parties with champagne and martinis played a significant role in the glamorous mystique of Hollywood in the 1930s and ’40s. My favorites included William Powell and Myrna Loy as Nick and Nora Charles in The Thin Man series. Sleuth Nick and his madcap, society wife Nora sipped martinis while trading quips and solving capers. And who can forget Katharine Hepburn—tall and elegant even as she stumbled back into love with ex-husband Cary Grant in Philadelphia Story. Or star-crossed lovers Ingrid Bergman and Humphrey Bogart sipping champagne in Casablanca. My first cocktail party paled in comparison to George Cukor’s vision. My college roommates and I invited all our friends over for beer and popcorn on a frigid January night. There were no elegant gowns or tuxedos. Our
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guests were bundled up in goose down and Bean boots. No matter, the hostesses were delightful, and fun was had by all until the keg ran out. My parties have come a long way since that cold January night. Although I may not capture the glamour of Hollywood’s golden era, my repertoire has expanded beyond popcorn and beer. When the weather outside is frightfully cold, I look for dishes that are warm and comforting as well as unexpected. Why not surprise your guests with a new twist on the classic soup and sandwich? Miniature cups of soup and tiny sandwiches are the perfect cocktail party fare on a cold night. Every party, particularly a holiday party, deserves a festive cocktail. Maybe you’d like to try a traditional English Christmas punch or creamy eggnog. Or perhaps something a little more contemporary; I’m betting your guests will enjoy a rosy-red Pomegranate Martini. Whether you are planning for a big crowd or a more intimate get-together, elegantly dressed in gowns and black tie or something a bit more casual, the holidays are a perfect time for good friends and good cheer.
ROASTED RED PEPPER SOUP Makes about 3 quarts
POMEGRANATE MARTINIS
Serves 8
1 cup vodka K cup Grand Marnier 2K cups, or to taste, pomegranate juice Garnish: orange twist 1. Combine the vodka, Grand Marnier, and pomegranate juice in a pitcher or jar, stir or shake, and store in the refrigerator or freezer until very cold. 2. Stir again, pour into martini glasses, and garnish with a twist of orange.
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For a large party, quart-sized Mason jars are a perfect fit for each batch of martinis. Keep them cold in the refrigerator, frosty in the freezer, or even out in the snow until ready to serve.
2K lb red bell peppers, stemmed, seeded, and quartered K jalapeño pepper, or to taste, stemmed and seeded 2 yellow onions, trimmed and quartered 2 carrots, peeled and chopped 2 stalks celery, chopped 1 red-skinned potato, peeled and roughly chopped 4 cloves garlic 1 tsp cumin Olive oil 1 Tbsp sherry vinegar Kosher salt and freshly ground black pepper ¼ cup dry sherry 6–8 cups chicken stock 2 tsp fresh thyme leaves 1 bay leaf 1 cup heavy cream Cilantro oil (recipe follows) 1. Preheat the oven to 350°. Put the peppers, onions, carrots, celery, potato, garlic, and cumin in a roasting pan, add enough olive oil to lightly coat, plus the sherry vinegar, season with salt and pepper, and toss to combine. Roast at 350° until the vegetables are soft and
caramelized, about 30 minutes. Add the sherry, toss, and roast for an additional 5 to 10 minutes. 2. Transfer the vegetables in batches to a blender, add chicken stock, and process until smooth with a consistency you can sip. 3. Return the soup to the kettle, add the thyme and bay leaf, and bring to a simmer on medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the cream and heat until steaming. Adjust seasoning to taste, and serve the soup in small mugs or espresso cups with a drizzle of cilantro oil. Cilantro Oil 1 bunch cilantro, leaves and tender stems 1 cup olive oil 1 garlic clove, chopped 1 tsp minced jalapeĂąo pepper 1 tsp salt 1. Combine all the ingredients in a blender and puree until smooth. Let sit for 30 minutes. 2. Strain the puree through a fine-mesh sieve, using a rubber spatula to extract as much oil as possible. Cover and refrigerate the oil until ready to use. Whisk before serving.
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Not-Your-Ordinary Grilled Cheese Sandwich Makes 16 mini sandwiches
Butter 32 pieces thinly sliced baguette* Sundried Tomato Aioli (recipe follows) About 6 oz fresh mozzarella cheese, shredded About 6 oz fontina cheese, shredded About 2 oz Parmigiano-Reggiano cheese, grated Black, oil-cured, or kalamata olives, pitted and chopped 1. Lightly butter one side of each slice of bread. Heat a large nonstick griddle or skillet over medium heat. Working in batches if necessary, add the bread slices, butter side down, and cook until golden brown, 3 to 4 minutes. Transfer the bread slices to rimmed baking sheets. 2. Spread a little Sundried Tomato Aioli on each slice of bread and lightly sprinkle half the slices with olives. Top all slices with the shredded cheeses and sprinkle with Parmigiano-Reggiano. 3. Bake the sandwiches, rotating the pans halfway through, until the cheese has melted and starts to bubble, about 10 minutes. Carefully combine the slices to make sandwiches, making sure that each sandwich has a cheese-and-olive and a just-cheese slice. Press together, let set for 1 to 2 minutes, and serve. *If you can find them, use narrow baguettes—just big enough for a 2-to-3 bite sandwich. Otherwise, make fewer sandwiches and cut them in half or quarters before serving. Sundried Tomato Aioli Makes about 1 cup 6 halves oil-packed sundried 2 Tbsp roughly chopped fresh basil tomatoes, drained 1 Tbsp roughly chopped fresh K cup mayonnaise parsley 1 Tbsp red wine vinegar About N cup extra-virgin olive oil 3 cloves garlic Kosher salt and freshly ground 1 tsp, or to taste, hot sauce pepper 1. Put the tomatoes, mayonnaise, vinegar, garlic, hot sauce, and herbs in a small food processor and pulse to chop and combine. 2. With the motor running, slowly add the olive oil and process until the sauce is thick and creamy. Stir in salt and pepper to taste.
Crostinis should be a feast for the eye as well as the palate.
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Beef Tenderloin Crostini Makes 16 mini open-faced sandwiches
Olive oil 2 medium red onions, cut in half lengthwise and thinly sliced N tsp dried thyme Kosher salt and freshly ground pepper 3–4 oz crumbled Stilton or Gorgonzola 1–2 oz cream cheese at room temperature 1–2 Tbsp sour cream 1 tsp Dijon mustard 16 pieces thinly sliced baguette,* toasted About 2 oz arugula About 8 oz cooked and thinly sliced beef tenderloin 1. Caramelize the onions: heat a little olive oil in a large skillet over medium heat. Add the onions, sprinkle with thyme, season with salt and pepper, toss to combine, and then sauté for 3 to 5 minutes. Reduce the heat to low and cook slowly, stirring occasionally, until the onions are soft and lightly browned. Remove from the heat and reserve. 2. Stir together the Stilton, cream cheese, sour cream, and mustard, and season with salt and pepper. 3. Spread a little Stilton mixture onto each slice of toast, top with 2 or 3 arugula leaves, add a slice or two of beef, and garnish with caramelized onions. *Again, if you can find them, use narrow baguettes—just big enough for a 2-to-3 bite sandwich. Otherwise, cut the bread in half or quarters before toasting.
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cooks’ corner
canapes with smoked salmon Serves 12
1 package (8 oz) cream cheese 1 tsp chopped fresh dill or N tsp dried Freshly cracked pepper to taste 1 loaf dense rye bread 12 oz thinly sliced smoked salmon Garnish: fresh dill, chopped fresh chives, and lemon zest 1. In a small bowl, combine cream cheese and dill. Season with pepper to taste. 2. Cut rye bread into rounds using a 1-inch ring mold. 3. Spread cream cheese mixture on bread and top with sliced salmon. Garnish with fresh dill, chives, and lemon zest. a
Susan Nye is a corporate dropout who returned to New Hampshire in 2003 to write and cook. She writes for several magazines throughout New England and shares many of her favorite recipes and stories about family, friendship, and food online at www.susannye.wordpress.com. 96 i m a g e •
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on the town BY LINDA A. THOMPSON-DITCH PHOTOS BY CHIP ALLEN
FLAVOR TAKES CENTER STAGE ON THE BLACK KRIM TAVERN MENU
simple style, city taste
Owners
Sara
s.
y Wilkin
hef Emil
and C h Natvig
Pure flavors and an intimate atmosphere are what guests enjoy at the Black Krim Tavern in Randolph, Vermont. Owners Sarah Natvig and Chef Emily Wilkins have created a space where people feel at home and a menu that emphasizes the flavors of each ingredient.
Fried quail egg on crostini with balsamic reduction and field greens.
“We have only seven tables, so we’re small,” Natvig explains. “It’s a casual environment, so it’s like you’re in your own house. We always have music playing, and it’s an open kitchen, so you can hear the clang and clatter, just like at home. We try to treat everyone as if they were in our house and having a little dinner party.”
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on the town The Black Krim interior. Below left: Wellfleet oysters on the half shell. Below right: Gold and red beet salad with field greens, goat cheese, and mustard vinaigrette.
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“We’re not a fancy-shmancy restaurant that dresses up a dish with all of this fancy stuff. Sometimes a lot of garnishes take away from the flavor.”
The Beginning
Fate had something to do with the restaurant’s creation. Both Natvig and Wilkins went to the New England Culinary Institute at the same time, but they saw each other only in passing. Then the two recognized each other when they happened to be working at the same tapas wine bar in Washington state. Both decided to return to New England. Natvig and her husband, Chip, started Pebble Brook Farm in West Brookfield, an organic operation that grows vegetables, culinary and medicinal herbs, and cut flowers. Natvig and Wilkins entered into restaurant ownership. When they discovered the first name they selected was already taken, the pair settled on Black Krim, which comes from a variety of Russian heirloom tomatoes (and makes for a great conversation starter with diners). Natvig remembers, “The idea for a restaurant started when we first moved back here five years ago and tried to go out to dinner. There wasn’t anything in the area. Since we’ve both always worked in restaurants, we said, ‘Let’s open a restaurant.’ We did a lot of brainstorming to find the right location. Randolph was perfect because it’s centrally located to a lot of towns with few dining options.”
Pure Flavor, Locally Found
Wilkins describes her food philosophy as one of simplicity. She says, “I don’t like to do a lot to what’s there. All the flavor is already in the food. I don’t want to do a lot to it.” “It’s only Emily in the kitchen,” Natvig adds. “We’re not a fancy-shmancy restaurant that dresses up a dish with all of this fancy stuff. Sometimes a lot of garnishes take away from the flavor.” To which Wilkins adds, “I’ve worked in restaurants where the presentation of the dish was more important than the flavor.” Much of the Black Krim’s produce comes from Pebble Brook Farm and other local sources. “We have such a great opportunity for fresh local produce with Sarah and Chip having a farm,” Wilkins says. “I’m inspired about being on the farm and then seeing what I’ve selected on the plate that evening. I grew www.mountainviewpublishing.com •
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on the town
Below left: Roasted cod with roasted carrots, baby potatoes, and kale. Below right: Gnocchi, fried sage, Parmesan, and smoked paprika in heirloom tomato sauce.
up on a farm that raised meat, so I’ve always had an appreciation of meat and how you treat it. Sourced locally—I don’t think there’s any other way. You grow your food and you cook it.” “Sometimes stuff happens,” Natvig adds. “In the winter it is super hard to get local stuff. And it’s expensive. So we’ve never labeled ourselves as 100 percent local. But within reason and within season, we’ll get it locally.”
What’s for Dinner?
The restaurant’s menu starts with what is described as “tiny bites of goodness to get you started.” Examples include Vermont Creamery Cheese served with cranberry chutney and crostini, spicy vegetable kimchi, oysters on the half shell, and Parmelee Farm oxtail stew. Next on the list are “plates to share or not to share,” such as steamed mussels made 100 i m a g e •
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with crispy pork belly and green heirloom tomatoes in a white wine chili-garlic broth; octopus ceviche in a noodle bowl; fried quail eggs served with snap peas, carrot puree, beluga lentils, greens, and red wine vinaigrette; and Indian-style tofu curry with carrot, onion, yams, potatoes, rice, and onion in a yellow curry. The desserts are equally creative. Guests can end their meals with dishes such as waffles with black currant syrup and whipped cream, a coconut tart, or a creamy panna cotta. The restaurant has a beer and wine license. Guests may choose from a list of microbrews or enjoy a tasting of five 4-ounce drafts. Wine can be purchased by the glass or bottle, and the menu offers many pairing suggestions. For guests who prefer cocktails, Wilkins and Natvig have created ones made with sake, which falls in the wine category.
The sake mojito, made with mint, lime, and ginger beer, is the number-one seller. The ginger sake martini is also popular, or guests can choose ones flavored with maple, pomegranate, coconut and lime, citrus, mango, or chocolate and coconut. Of course, guests can enjoy sake as is, either hot or cold. “We have such a wide audience of people who come in here,” Natvig says. “It really keeps us on our toes. Sometimes people come in who haven’t heard of 90 percent of the items on our menu. We also get people from the cities who say, ‘Wait, did we even leave the city?’” a
caption
Black Krim Tavern 21 Merchants Row Randolph, VT (802) 728-6776 Hours: Tuesday through Saturday, 4:30 to 11pm www.blackkrimtavern.blogspot.com www.mountainviewpublishing.com •
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coming in our Spring 2013 issue
trend watch Build, Remodel & decoRate
S PE C IA L A DVE RT IS IN G S E C T IO N
trend watch
Don’t miss out! Showcase your products and services in
COMPILED BY MARY GOW
our special Trend Watch section. We’ll feature the latest in home construction and improvement, landscaping, kitchens, baths, interior design, energy-efficient heating systems and appliances, furniture, best new materials, and more.
BUILD, REMODEL & DECORATE
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For advertising information, contact Bob Frisch at (603) 643-1830, or e-mail him at rcfrisch1@comcast.net
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s p e c ia l a dv e rt is in g s e c t io n
s p e c ia l a dv e rt is in g s e c t io n
“People want to be efficient with the space they have, whether it is a large house or a small one.” Susan Fuller, David Anderson Hill, Inc.
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A
s our lives become more hectic, our homes are our sanctuaries—our space to enjoy family, friends, and sometimes solitude. Savoring that space, our connections between indoors and outdoors are closer than ever. In new homes and renovations, in town and in the country, designs increasingly integrate home and landscape. Along with connecting to the
environment, we are also choosing to care for it—with style. Energy efficient designs and products are attractive and affordable, and they have become the norm. Come along as we tour the latest home designs, discover the best new materials, and share tips and advice from local professionals on every aspect of creating a comfortable, welcoming home.
hether it’s a weeknight dinner with your family or a holiday open house, everyone knows that people love to gather in the kitchen. Make it marvelous with a beautiful design and the highest quality materials and appliances your budget will allow. “We are selling more painted cabinets with a multitude of colors, primarily whites and creams,” says Jonathan E. Blodgett of Blodgett’s Sash & Door in Lebanon. “Barn Red has been a popular color also, along with natural finishes in maple, cherry, and red birch. The Shaker-style door is definitely the most popular at this time.”
Granby Home courtesy of DaviD anDerson Hill
HartlanD Hill cape courtesy of DaviD anDerson Hill
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s pe c ial adv e rtis ing s e c tion
KITCHENS
TIPS FROM LOCAL EXPERTS
buIldErS & ContrACtorS
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SPRING 2012
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SPRING 2012
the
pick
arts & enter ta i nm ent
Through December 22 Festival of Trees Visit the Great Stone Dwelling and see a tree in every room! Info: (603) 632-4346, www.shakermuseum.org Enfi eld Shaker Museum, 10am–5pm Through January 6 Peter Pan Northern Stage, Brigg’s Opera House Info: (802) 296-7000, www.northernstage.org December 16 Chandler Film Society: Hitchcock’s Vertigo (1958) Info: (802) 431-0204, www.chandler-arts.org Chandler Center for the Arts, 7pm THE PICK IS SPONSORED BY
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the pick
Mountain View Publishing
ONLINE VISIT US @mountainviewpublishing.com
January 16
We’re Going on a Bear Hunt Info: (603) 448-0400, www.lebanoperahouse.org Lebanon Opera House, 10am
December 16 The Nutcracker Suite Info: (603) 542-4433, www.claremontoperahouse.org Claremont Opera House, 1pm
YOU’LL FIND:
• Weekly Blog Articles • Local Spotlight on Community Businesses • Events Calendar • Coupons • Featured Real Estate Listings • Local Recipes...and more!
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December 20 Recycled Percussion Band Info: (603) 542-4433, www.claremontoperahouse.org Claremont Opera House, 8pm January 4 Music Night: Folk Fusion Info: (603) 526-4444, www.centerfortheartsnh.org Follansbee Inn in North Sutton, 5–7pm January 16 We’re Going on a Bear Hunt Info: (603) 448-0400, www.lebanonoperahouse.org Lebanon Opera House, 10am
January 19 Bow Thayer CD Release Concert Info: (802) 728-6464, www.chandler-arts.org Chandler Center for the Arts, 7:30pm January 20 Chandler Film Society: Bergman’s Smiles of a Summer Night (1955) Info: (802) 782-6464, www.chandler-arts.org Chandler Center for the Arts, 7pm January 26 Simone Dinnerstein Info and tickets: (802) 728-6464, www.chandler-arts.org Chandler Center for the Arts, 7:30pm February 1 Gallery Night An evening to see great art and meet the artists. Each micro gallery hosts receptions from 4 to 7pm. Walk from gallery to gallery to see exceptional regional artwork at the
January 26
Simone Dinnerstein
Info and tickets: (802) 728-6464, www.chandler-arts.org Chandler Center for the Arts, 7:30pm
Millstone Restaurant, the New London Inn, ZeroCelsius Wealth Studio, Country Houses Real Estate, and other fi ne micro galleries in New London! Info: 526-4444, www.centerfortheartsnh.org February 6–24 The Importance of Being Earnest Northern Stage, Brigg’s Opera House Info: (802) 296-7000, www.northernstage.org February 7 Beethoven’s Wig Info: (603) 448-0400, www.lebanonoperahouse.org Lebanon Opera House, 10am February 8 & 9 The State Ballet Theatre of Russia in Romeo and Juliet Info: (603) 448-0400, www.lebanonoperahouse.org Lebanon Opera House, 7:30pm www.mountainviewpublishing.com •
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February 22
The Talich Quartet
Info and tickets: (802) 728-6464, www.chandler-arts.org Chandler Center for the Arts,
7:30pm February 8 Seth Glier Info and tickets: (802) 728-6464, www.chandler-arts.org Chandler Center for the Arts, 7:30pm February 17 Chandler Film Society: Wilder’s The Apartment (1960) Info: (802) 782-6464, www.chandler-arts.org Chandler Center for the Arts, 7pm February 22 The Talich Quartet Info and tickets: (802) 728-6464, www.chandler-arts.org Chandler Center for the Arts, 7:30pm 106 i m a g e •
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January 18–19 Ganesh Versus the Third Reich The Moore Theater, 8pm January 19–20 Maria Stuarda 19, The “New” Loew Auditorium, 1pm; 20, Spaulding Auditorium, 1pm January 26 HOPStop: Dartmouth College Gospel Choir Alumni Hall, 11am
January 26 Leila Josefowicz, Violin, with John Novacek, Piano Spaulding Auditorium, 8pm February 1 Dartmouth Idol Semi Finals Spaulding Auditorium, 8pm February 5 Venice Baroque Orchestra Spaulding Auditorium, 7pm
Hopkins Center January 26
HOPStop: Dartmouth College Gospel Choir Alumni Hall, 11am
Hopkins Center Highlights Dartmouth College, Hanover, NH (603) 646-2422 www.hop.dartmouth.edu
December 13–16 The Christmas Revels An Irish celebration of the winter solstice. Spaulding Auditorium, 13 & 14, 7pm; 15, 2 & 7pm; 16, 1 & 5pm December 15–16 Aida The “New” Loew Auditorium, 1pm January 5–6 Les Troyens 5, The “New” Loew Auditorium, 12pm; 6, Spaulding Auditorium, 12pm January 18 Brooklyn Rider Spaulding Auditorium, 8pm www.mountainviewpublishing.com •
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February 6 Canzoniere Grecanico Salentino Spaulding Auditorium, 7pm February 9 Barbary Coast Jazz Ensemble Spaulding Auditorium, 8pm February 10 The Civil War Spaulding Auditorium, 3pm February 12 Sally Pinkas & Evan Hirsch, Piano Duo Spaulding Auditorium, 7pm February 15–17 & 21–24 Dartmouth Theater Department: The Liar The Moore Theater, 15 & 16, 21–23, 8pm; 17 & 24, 2pm
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Hopkins Center February 9
Barbary Coast Jazz Ensemble
Spaulding Auditorium, 8pm
February 16–17 Rigoletto 16, The “New” Loew Auditorium, 1pm; 17, Spaulding Auditorium, 1pm February 22 World Music Percussion Ensemble Spaulding Auditorium, 8pm February 23 HOPStop: Puppetkabob: Under the Night Sky Under The Night Sky unravels the stories stitched together in Grandmother’s patchwork quilt. Alumni Hall, 11am February 26 New Sounds from the Arab Lands Spaulding Auditorium, 7pm
Hopkins Center February 22
World Music Percussion Ensemble
Spaulding Auditorium, 8pm www.mountainviewpublishing.com •
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the pick
The Nature Museum at Grafton 186 Townshend Road Grafton, VT (802) 843-2111 www.nature-museum.org
Mighty Acorns Preschool Explorers Club The Nature Museum offers creative, exploratory nature programs for preschoolers on the third Thursday of each month from September through June. Children ages 3 to 5 and their caregivers join the experienced environmental educators to catch newts in a nearby pond, search for animal tracks in the snow, identify fossils, or make butterfl y feeders to take home. The Nature Museum also offers camps for preschoolers during February and April school vacations and in the summer. Preregistration is required. December 20
Up, Up, and Away with Birds Play games to learn bird names, venture outside to become a bird watcher—and then transform into a bird yourself! We will also make a holiday present for the birds in our own backyards. 10–11:30am January 17
Big Feet, Little Feet Discover how to identify different tracks and trails left in the snow or mud—and then go snowshoeing or hiking, depending on the weather, to look for real-life track and trail stories to read. Please dress for the outdoors. 10–11:30am February 21
Cozy Winter Homes Listen to The Mitten by Jan Brett, discover where animals sleep in winter through indoor and outdoor games, and build your own fairy igloo castle in the museum’s gardens. 10–11:30am a 110 i m a g e •
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SUBSCRIBE Share the wonder of our beautiful area and the latest latest news all year long with an Image gift subscription. Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself, too! Send a check for $19.95 for one year (4 issues) to Image magazine, 135 Lyme Road, Hanover, NH 03755. Or conveniently pay online using PayPal at www.mountainviewpublishing.com.
Wishing you and your family a happy and healthy holiday.
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celebrate the moment
be a shining star 1
2
4
3
5
1. Determined and ready to work, Owen helps build his family’s new house! Photo by Maine Tinker, www.themainetinker.com. 2. Evie Leslie Thom, born Dec. 18, 2011, to proud parents Jason and Julie Thom, owners of Von Bargen’s Jewelry. 3. Ted Checani celebrates his 80th birthday with his daughters Cheryl and Robin. 4. Zachary Hennessey, Conner Shipp, and Kyle Hennessey at their Aunt Jen’s Scottish wedding. 5. Lindsay Tallon and Eamonn Smith get married at the Middlebury Inn in Middlebury, Vermont.
Send photos of your special moments to dthompson@mountainviewpublishing.biz. 112 i m a g e •
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