image culture • community • lifestyle
Winter 2013/2014 vol. 8 no. 4 $4.95
with friends & family
WARM UP
WINTER
NEW LONDON INN • EXCLUSIVE! ADVENTURIST LAURA ZERRA • GIFFORD HOSPITAL
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contents
WINTER 2013/2014
VOL. 8 NO.
4
34 Ski the Biggies
features
by Lisa Densmore Undeniably alluring.
50 The New London Inn &
Coach House Restaurant
by Katelyn Turner Making each guest feel special.
58 Little Hospital, Big Heart
by Sara Tucker The caring folks at Gifford Medical Center.
68 Laura Zerra
by Sara Tucker Adventurist on a mission.
On the cover: Toasty by Shawn Braley
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Photo of Bretton Woods by Lisa Densmore
contents
departments 19 Editor’s Note 20 Contributors 22 Online Exclusives 24 Celebrations 25 The Dirt
43
by George Pellettieri
26 Party Time 29 Wine Watch
by Linda A. Thompson-Ditch Bring on the bubbly!
43 The Arts by Mary Gow Shawn Braley.
76 What’s New
by Elizabeth Hewitt SILO Distillery.
85 Real People
by Mike Morin Introducing Susan Bennett.
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89 Smart Cooking by Susan Nye Après-ski celebration.
97 Community
by Tom Brandes Helping animals during disasters.
101 Health & Wellness by Elizabeth Kelsey Feeling SAD.
105 The Pick
Calendar of local events.
111 Advertisers Index 112 Celebrate the Moment Readers share their photos.
85
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image culture
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community
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lifestyle
winter • 2013/2014
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
Locable
Advertising
Bob Frisch
KEEP US POSTED: image magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, image, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing.biz. Advertising inquiries may be made by email to rcfrisch1@comcast.net. image is published quarterly by Mountain View Publishing, LLC © 2013. 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
Warm Up Winter Almost before we can say “Jack Frost,” the last leaves of autumn have fallen and another winter is upon us. Wool sweaters and snow boots replace T-shirts and sandals, and the snow blower now occupies the space in the garage once reserved for the lawnmower. It’s time to bring out snow shovels, skis, and sleds, and with the arrival of the season, our thoughts turn to celebrations with friends and family. Holiday cheer is everywhere as we enjoy our traditions—sitting down to a Thanksgiving feast, wrapping gift boxes filled with wonderful surprises, and winding twinkling lights around the tree. Just in case the weather outside is frightful, we feel that our cover choice for this issue is, well, delightful, and we hope it will bring you some warmth and coziness this season. Talented illustrator Shawn Braley specializes in capturing life in Vermont with insight and humor, and we hope you enjoy viewing his work and reading his story (page 43). We’re also bringing you an exclusive story and photo shoot with Laura Zerra, a New Hampshire resident who teaches survival skills, who wowed millions of viewers in her episode on Discovery Channel’s Naked and Afraid. Laura and the guy she was partnered with survived for 21 days in a Panamanian jungle, solely because of Laura’s grit and determination. While he was afraid to go into the water, Laura fashioned a handmade trap and caught a sea urchin (which her partner refused to eat), and she later caught a lobster in the same trap (which he gratefully devoured). Her toughness and good sense combined with her sweet personality left television viewers amazed. Look for her show in reruns or online. We hope you enjoy Sara Tucker’s insightful story and Jack Rowell’s gorgeous photography as you read about Laura beginning on page 68. Jack and Sara also blended their talents to bring you a wonderful story on Randolph’s Gifford Medical Center, which starts on page 58. As you gather your loved ones around you this holiday season, no matter what traditions you observe, the rest of the staff and I wish you a beautiful, peaceful celebration. Enjoy! a
Deborah Thompson Executive Editor dthompson@mountainviewpublishing.biz
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about our contributors Lisa Densmore A three-time Emmy-winning television producer and host, Lisa Densmore has been a familiar face around New England for her work on PBS and for various sports and outdoor networks. An accomplished writer and photographer, she contributes regularly to over 30 regional and national magazines on various backcountry, adventure travel, nature and wildlife topics. To learn more, visit her website, www.DensmoreDesigns.com.
Linda 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, Better Nutrition, Great Life, and Let’s Live.
Mary Gow Journalist and freelance writer Mary Gow holds the middle place in a family with three generations of women writers. An arts correspondent for the Times Argus, she writes regularly for regional magazines and is the author of history of science books for middle school students. She lives in Warren, Vermont.
Elizabeth Kelsey Elizabeth specializes in business and higher-ed publications, including website text, newsletters, brochures, and public relations. She lives in Lebanon, New Hampshire, where she writes for Dartmouth College and other organizations.
Jack Rowell Jack has been a professional photographer for over 35 years, shooting documentary, commercial, and advertising photographs. He has had successful one-man exhibitions at Hopkins Center at Dartmouth College; Chandler Gallery in Randolph, Vermont; Governor’s Reception Area, Montpelier, Vermont; and the Main Street Museum of Art in White River Junction, Vermont.
Sara Tucker Sara studied acting and playwriting in New York, then sensibly learned how to type and got a job as a copy editor at Cosmopolitan magazine under Helen Gurley Brown. Sara was a writer and editor for Conde Nast Traveler for seven years and was also assistant managing editor at Martha Stewart Omnimedia. Sara teaches writing at the Greater Randolph Senior Center. Her blog is called The Hale Street Gang and Me.
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Winter 2013/2014
Community, Culture, and Lifestyle in the Connecticut River Valley
ONLINE BUSINESS DIRECTORY Check out our Online Business Directory to see the latest listings for fine products and services in the Connecticut River Valley. ACTION GARAGE DOOR A.M. PEISCH & COMPANY, LLP ANNEMARIE SCHMIDT EUROPEAN FACE AND BODY STUDIO ARMISTEAD CAREGIVER SERVICES BARTON INSURANCE AGENCY BLANC & BAILEY CONSTRUCTION, INC. BLOOD’S CATERING & PARTY RENTALS BRAESIDE MOTEL BROWN’S AUTO & MARINE BROWN’S FLOORMASTERS CABINETRY CONCEPTS CARE PRO CARPET KING & TILE COLDWELL BANKER-REDPATH & CO., REALTORS COURTYARD BY MARRIOTT COVENTRY CATERING DARTMOUTH SKIWAY DATAMANN DAVID ANDERSON HILL, INC. db LANDSCAPING DEAD RIVER COMPANY DORR MILL STORE DOWDS’ COUNTRY INN DOWDS’ INN EVENTS CENTER ENGEL & VOELKERS, WOODSTOCK EVERGREEN RECYCLING GARY SUMMERTON PHOTOGRAPHY GILBERTE INTERIORS HANOVER COUNTRY CLUB HANOVER EYECARE HOLLOWAY MOTOR CARS OF MANCHESTER HOME HILL INN RESTAURANT AND LOUNGE JAMES R. PREDMORE, DDS JEFF WILMOT PAINTING & WALLPAPERING, INC. JUNCTION FRAME SHOP KEEPERS A COUNTRY CAFÉ LANE EYE ASSOCIATES LAVALLEY BUILDING SUPPLY LEDYARD FINANCIAL ADVISORS LEDYARD NATIONAL BANK L.F. TROTTIER & SONS LISTEN COMMUNITY SERVICES LIT-TECH, LLC LOCABLE
CLICK ON mountainviewpublishing.com MARTHA E. DIEBOLD REAL ESTATE MASCOMA INSURANCE AGENCY MERRYFIELD INVESTMENT MANAGEMENT MY BRIGADEIRO NATURE CALLS NEW LONDON INN & COACH HOUSE RESTAURANT NEXT STEP CONSULTING SERVICES NORTHCAPE DESIGN-BUILD NORTHERN MOTORSPORT LTD NORWICH REGIONAL ANIMAL HOSPITAL PELLETTIERI ASSOCIATES PELTZER CAPITAL MANAGEMENT PURPLE CRAYON PRODUCTIONS QUALITY INN QUECHEE QUECHEE COUNTRY STORE REVERED PAINTING PLUS RIVERLIGHT BUILDERS RIVER ROAD VETERINARY RODD ROOFING ROGER A. PHILLIPS, D.M.D. SIX LOOSE LADIES YARN & FIBER SHOP STONE DENTAL, PLLC SUMMER COURT DENTAL SURFACE SOLUTIONS SYSTEMS PLUS COMPUTERS THE GRANITE GROUP, THE ULTIMATE BATH STORE THE HANOVER INN AT DARTMOUTH COLLEGE THE LYME INN THE PAPER STORE THE TAYLOR-PALMER AGENCY THE WOODSTOCK INN & RESORT TOWNLINE EQUIPMENT SALES, INC. TWIN STATE DOOR VALLEY FLOORS VISITING NURSE & HOSPICE OF VT & NH VITT, BRANNEN, LOFTUS, PLC WHEELOCK TRAVEL WHITE RIVER FAMILY EYECARE WHITE RIVER YARNS WILLIAMSON GROUP SOTHEBY’S INTERNATIONAL REALTY WISE WOODSTOCK AREA CHAMBER OF COMMERCE
For more information about how your business can get listed on our ONLINE BUSINESS DIRECTORY or for other online advertising opportunities, contact Bob Frisch at (603) 643-1830 or email rcfrisch1@comcast.net.
celebrations
Tips for Trimming Part of the fun of decorating your tree is deciding on a theme. Will you choose natural materials, sparkling glass ornaments, or a combination of baubles, old and new? Consider a color scheme that complements the room. Popular choices are traditional red and green, elegant silver and gold, or wintry blue and silver. 1. Place the topper first to avoid knocking off decorations as you reach up to secure it. 2. Next, string lights from top to bottom, spacing them evenly. Push them back into the branches to hide the cord. 3. Add garland next. Choose homemade stringed popcorn or cranberries, shiny metallic beaded strands, or medium-width wired ribbon. Space rows evenly as you encircle the tree. 4. Hang ornaments last. Place larger balls evenly around the tree, and then fill in with medium-sized balls. Hang smallest ones in spaces between. If you have small children or pets, avoid placing anything breakable near the bottom. Stand back and wait for the “oohs” and “aahhs.” Enjoy! a
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the dirt BY GEORGE PELLETTIERI
You may not know it yet,
BUT YOU NEED ME! TO BE PREPARED OR NOT . . . THAT IS THE QUESTION During the past year, we have talked about the many aspects of choosing a site, selecting a design team, planning and permitting, building, and maintaining your project. As you move through these various steps, it always helps to be prepared. That said, a landscape architect (LA) is, without question, your greatest ally during this, at times, daunting endeavor. Many of us, unfortunately, are procrastinators, so this brings us to my fi nal, but quite frankly, most important element—timing. This one aspect of any project is so important that it has spawned a host of proverbs and sayings I’m sure you have heard—“timing is everything,” “a stitch in time saves nine,” and “if you don’t have time to do it over, you must have time to do it right.” How does timing relate to home-landscape projects? Let’s look at some examples. Swimming pools. Did you know it is often better to begin a gunite pool in the fall? Excavating for and “shooting” the gunite now can allow the pool concrete to “cure” and for the entire structure to settle into place over the late fall and winter. Most importantly, you will be well ahead of the game in the spring for plastering, tiling, plumbing, and fi nish landscaping—allowing use earlier in the season. Try starting that process in the spring, and you will surely lose valuable swim time! Drainage work. Although November can be a very wet month, it follows typically dry summer months. The spring, however, is usually our wettest period and follows some heavy snow accumulation that saturates the soil as it melts. If you have a drainage issue, fi x it now and have it functioning when the wet spring rolls around! Most serious drainage problems are much more expensive and diffi cult to fi x in the spring. Paving work. Asphalt paving is often put down in two coats, a coarse base course and a fi ner fi nish coat. Apply the base course now (before the asphalt plants close), and you’ll have a nice fi rm surface for winter driving and plowing. This again allows for any settling to occur and for testing of turning radiuses and parking, etc. Adjustments to the base can then be made in the spring, prior to application of the fi nish coat. View enhancements. Do you have a potential view? Many people don’t know whether they do until the leaves are down! This is a great time of year to “enhance” or improve that view—open it up, expand it, or try selective thinning for a fi ltered view. You’ll be happy you did come spring. Shoreland and wetland permitting. As discussed in earlier issues, the entire design process begins with preliminary plans prepared by the LA. Then there are state and local regulations, planning and zoning, and, increasingly, shoreland and wetland restrictions as well. Preparation of these plans takes time (as does permitting), so start early. I hope you’ve enjoyed our talks and that they’ve helped save you time, money, and energy. I look forward to meeting you one day and helping you reach that place of serenity and happiness. Happy holidays! a
www.pellettieriassoc.com Find image at www.mountainviewpublishing.com •
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party time
gingerbread cookies Yield: 4 dozen
Cookies: 2N cups all-purpose flour 1 tsp ground ginger 1 tsp ground cinnamon K tsp baking powder N tsp baking soda N tsp salt N tsp ground nutmeg K cup packed brown sugar K cup butter, softened 3 Tbsp molasses 1 large egg Cooking spray Icing: 1 cup sifted powdered sugar 1 Tbsp water
Get a head start by baking cookies up to four days ahead and storing in an airtight container. Frost one day before serving; after frosting is set, pack cookies in airtight containers between layers of wax paper. This dough also makes fine slice-and-bake cookies: Form the dough into two (8-inch) round logs, and chill; slice the chilled logs into V-inch rounds, and bake at 350° for 8 minutes or just until set and golden. 1. To prepare cookies, weigh or lightly spoon flour into measuring cups; level with a knife. Combine flour, ginger, and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk. 2. Combine brown sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed 2 minutes. Add egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. 3. Divide dough in half (dough will be sticky). Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap; chill 1K hours.
4. Preheat oven to 350°. 5. Roll each portion of dough to a V-inch thickness on a floured work surface; cut with a 3-inch gingerbread man or woman cookie cutter to form 48 cookies. Place cookies 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned. Remove cookies from baking sheet; cool completely on a wire rack. 6. To prepare the icing, combine sifted powdered sugar and 1 tablespoon water. Spoon the mixture into a zip-top plastic bag. Snip a small hole off the corner of the bag. Pipe icing onto the cookies as desired. SOURCE:
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www.cookinglight.com
wine watch BY LINDA A. THOMPSON-DITCH
Bring on the Bubbly!
TOAST THE HOLIDAYS WITH CHAMPAGNE AND SPARKLING WINES
With the approach of the winter holidays comes an increase in the amount of champagne and sparkling wine sold in this country. Unfortunately, these bubbling beverages are most often associated with celebrations as a brief toast to a special occasion. However, in France and other countries, people enjoy them just about any time.
“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” —Winston Churchill
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wine watch
“A lot of people, for some reason, think they don’t like champagne,” Peter Rutledge of Norwich Wine and Spirits, says. “That’s probably because people don’t normally drink champagne except for celebrations. I drink it all the time, not just as a celebratory beverage.”
Champagne versus Sparkling Wine
While many people use the term “champagne” to mean any sparkling beverage, there is a difference between champagne and sparkling wine. The term champagne signifies a specific type of French sparkling wine that comes from the Champagne region. However, some producers in the United States label their sparkling wines as champagne because it is made in the same fashion as their European counterparts, but those bottles must also specify their region of origin. Champagne is created with the méthode champenoise process. To start, Rutledge explains, “True champagne is made with three types of grapes— chardonnay, pinot noir, and pinot meunier. The grapes are picked earlier 30 i m a g e •
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“True champagne is made with three types of grapes— chardonnay, pinot noir, and pinot meunier . . . .”
than those for non-sparkling wines, so they have not so much sugar content but higher acidity. Blanc de blancs, which means white from white, are champagnes made only with chardonnay. Blanc de noirs, white from black, are made with pinot noir or meunier. They have a more golden color than the blanc de blancs.” The longer, more labor-intensive méthode champenoise process is the reason champagne is often a bit pricier than sparking wine. The grapes are pressed and fermented. Then a second fermentation takes place after the wine is bottled with yeast and a bit of sugar. This is when the yeast emits the carbon dioxide to create the bubbles. The final two steps are “riddling,” when each bottle is stored nose down and rotated each day to allow the dead yeast and sediment to collect in the bottle’s mouth, and “disgorging,” where the sediment is released from the bottle, either by hand or by freezing the sediment in the neck and then removing the frozen plug. In contrast, sparkling wines get their bubbles in one of three ways: First is the Find image at www.mountainviewpublishing.com •
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wine watch transfer process, where the wine is bottled for its second fermentation, then filtered and placed in another bottle for sale. Another is the Charmat process, where the second fermentation takes place in a large tank. The third, and least expensive method, is to inject carbonation into the bottle. Sparkling wines come from many regions in the world. Two of the most well known are Prosecco from Italy and Cava from Spain. “Prosecco is pretty popular these days,” Rutledge says. “However, there is a misconception that it is the same as champagne but for less money, and that it is easier to drink. It is not made in the same way as champagne.”
More than a Celebration
Rutledge enjoys sparklers with food, just as you would any other wine. He notes that the natural acidity and flavors don’t overpower food. For meals, he likes to pair champagne with shellfish, but his favorite is roasted chicken. “It makes a beautiful pairing. The fattiness of the roasted skin soaks up the acidity and makes the champagne seem even softer.” For this holiday season, Rutledge recommends these sparklers: Bollinger Grande Année ($125): This is Bollinger winery’s prestige champagne, with aromas of toasted bread and brandied fruit and notes of exotic spices, rhubarb, and stone fruit. Bollinger Special Cuvée ($60): A champagne with velvety bubbles and aromas of pear, apples, and spice with walnut notes. Guy Larmandier Cramant Blanc de Blancs ($60): An elegant champagne made with chardonnay grapes, described as having lightness and finesse. Schramsberg Blanc de Blancs ($35): A dry, crisp California sparkling wine made from chardonnay. Schramsberg Blanc de Noirs ($32): A California sparkling wine made with pinot noir and chardonnay grapes that is both crisp and fruitful. Adami Prosecco ($15): A light, dry sparkling wine from Italy. Ca’ dei Zago Prosecco ($20): A bonedry Italian sparking wine that is bottle fermented in the champagne method. Steininger Sekt (Pinot Noir Sekt, 32 i m a g e •
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“Look for ones called grower champagnes, where the winery grows their own grapes and produces a limited number of bottles each year,” says Rutledge.
Traminer Sekt, Gruner Veltliner Sekt, Heiligenstein Riesling Sekt) ($30, except Heiligenstein $60): Produced in Austria, these sparkling wines are bottle fermented using grapes common to the region. Rutledge recommends choosing champagne from lesser-known wineries. The larger, more-famous champagne houses mass-produce millions of cases each year. They don’t grow all of their own grapes but instead gather grapes from all over the region. “People buy these champagnes not for the taste but the prestige. Look for ones called grower champagnes, where the winery grows their own grapes and produces a limited number of bottles each year,” he says. For a holiday gathering, Rutledge suggests hosting a sparkler tasting, just as you would a wine tasting. He says, “I find people don’t know how to taste champagne. The bubbles throw the whole thing off. You taste it just as you would any other wine.” a Norwich Wine and Spirits Elm Street Norwich, VT (802) 649-1970 Monday–Thursday, 9am–6pm; Friday, 9am–7pm; Saturday, 9am–6pm Find image at www.mountainviewpublishing.com •
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Bretton Woods, NH 34 i m a g e •
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STORY AND PHOTOS BY LISA DENSMORE
THE BIGGIES UNDENIABLY ALLURING Bretton Woods, the ski area on the western flank of Mount Washington, is big—the biggest ski area in New Hampshire terrainwise, with almost 500 skiable acres. When I want to get away for a day or two on the slopes, it’s a favorite destination because of its reliable snow, wide-open cruisers, and on a clear day, a mesmerizing view of the Presidential Range. Then there’s the Omni Mount Washington Hotel at its base, one of the few grand winter destinations that combines historic elegance with modern pampering, particularly where my taste buds are concerned.
Bretton Woods is the biggest ski area in New Hampshire acreage-wise, with a huge view of Mount Washington on a clear day.
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FLYING WITH SKI GEAR Skis. Squeeze your bulky ski clothes, ski gloves, and helmet into your bag and still stay under the 50-pound weight limit while padding your gear. Better yet, rent some fat boards and ski poles with large baskets at the resort and skip wrestling with a ski bag. Most have the latest models in their demo shops. Ski Boots. Most airlines permit passengers to check a small ski boot bag in addition to a ski bag and suitcase. That said, it’s smarter to carry on ski boots in case baggage is delayed or lost. You can rent high-performance skis, but rental boots are typically underwhelming, performance-wise, and often uncomfortable.
Big Sky (elevation 11,166 feet) has boasted “the biggest skiing in America” for a number of years, and it just got bigger.
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Top three photos are courtesy of Mammoth Mountain Ski Resort. Far left and center: Mammoth’s signature big mountain terrain challenges skiers with plenty of steeps and air time. Above: Today, Mammoth’s original base lodge is only one of the access points to the slopes. Bottom left: The Huntley Lodge at the base of Big Sky gives skiers immediate access to thousands of acres of snow. Below: A mid-mountain view toward Big Sky’s main base area.
Ski hard, and then eat well. That’s my recipe for a perfect ski trip. If I can spend only a night or two away from home and I don’t want to travel more than a couple of hours in the car, the Mount Washington Resort, which encompasses the Omni Mount Washington Hotel and the Bretton Woods ski area, fills both criteria. Cannon Mountain in Franconia Notch State Park and Loon Mountain in Lincoln may have more vertical drop than Bretton Woods but not as much total territory, which is why I sat on the deck of Bretton Woods’ mid-station lodge with my 16-year-old son Parker one sunny winter day. As we ogled the epic view of the resort’s namesake mountain, I asked Parker where he wanted to ski next. “Someplace bigger,” he announced, to my surprise. I had expected him to name one of the manicured trails below our immediate perch. “Bretton Woods is the biggest in the state,” I replied. “Where would you like to go? Killington? It’s the biggest ski area in Vermont. How about Sugarloaf, the biggest in the Northeast?” “Not around here,” he clarified. “Out West! Let’s go somewhere really big for my spring break, where we can ski for a week and not hit the same spot twice.” I felt his need. Champagne powder, corduroy cruisers, moguls, glades, bowls, and chutes—the West has more of everything that one finds at ski areas in the Northeast. The allure for dedicated skiers is undeniable. Each winter since he learned to ski, my son and I have traveled west to the Rocky Mountains in Colorado, Wyoming, and Montana; the Wasatch Mountains in Utah; and the Sierra Find image at www.mountainviewpublishing.com •
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MORE INFO Big Sky Resort (800) 548-4486 www.bigskyresort.com Insider tip: Stay at Huntley Lodge, named for television commentator Chet Huntley (a founder of the resort), which serves an everythingone-could-possibly-wantfor-breakfast buffet in the morning and locally sourced buffalo burgers at night. Bretton Woods (Omni Mount Washington Hotel) (800) 258-0330 www.brettonwoods.com Insider tip: Plan a multisport trip—not only alpine skiing but also cross-country skiing, ice skating, tubing, zip-lining, and snowshoeing— then unwind at the elegant spa before indulging in an exquisite gourmet meal in the hotel’s main dining room.
Top: Vail offers expansive frontside groomers as well as big mountain skiing in the “back bowls.” Below: A skier strolls through Vail Village.
Before Big Sky laid claim to the most terrain, Vail (elevation 11,579 feet) was the master of massive ski areas in the United States, with 5,298 skiable acres.
Mammoth Mountain Ski Area (800) MAMMOTH www.mammothmountain.com Insider tip: Located across the parking lot from the main base lodge, the Mammoth Mountain Inn is a vintage ski lodge that’s reasonably priced, comfortable, and convenient, with an impressive après-ski view of the summit from its secondfloor bar and eatery. Vail Resort (800) 805-2457 www.vail.com Insider tip: No need for a car. Vail’s free buses travel regularly throughout the village. For great people watching while sampling authentic Austrian Wiener schnitzel and apple strudel, grab a table on the deck of Gasthof Gramshammer, one of the original hotels in the heart of Vail Village.
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Vail, CO
Nevadas in California in search of thighdeep snow and, more importantly, lots of terrain to explore. The question is always where to go. We considered our favorite “biggies” for our next chance to go west: Mammoth Mountain, California With the name “Mammoth,” it must be big. I love Mammoth for its steep headwalls and its rocky outcroppings filled with small jumps and powdery slots. The resort collects a sizeable crowd of Los Angeles skiers every weekend, equal to the population of Lebanon and New London combined, but with 28 lifts, most lines are negligible. On my last visit to Mammoth in March of 2012, I had fresh tracks until late afternoon! The tallest ski resort in California (elevation 11,053 feet), with 3,100 vertical feet and 3,500 skiable acres, Mammoth is almost as tall as it is broad. And with over 400 inches of annual snowfall, it has one of the longest seasons in the “Lower 48,” from November to June. Mammoth is not the biggest ski area in California. Squaw Valley takes that title now that it has added Alpine Meadows to its acreage, but it’s still a goliath among ski areas. Big Sky, Montana Big Sky (elevation 11,166 feet) has boasted “the biggest skiing in America” for a number of years, and it just got bigger. Last summer, CrossHarbor, Find image at www.mountainviewpublishing.com •
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Vail, CO its Boston-based owner, announced its acquisition of the nearby Spanish Peaks resort and Moonlight Basin, which shares the summit known as Lone Peak with Big Sky. Big Sky and Moonlight Basin already offered a joint pass, creating the “biggest skiing” claim. Now it’s 1,000 acres bigger with 5,700 skiable acres! The vertical drop is sizeable too—4,350 feet from summit to base. One can glide six miles from the top of Lone Peak down Liberty Bowl to the Mountain Mall base area in a single run. Another ski resort that lives up to its moniker, Big Sky has always been a top choice of mine for its expansive terrain, its cowboy atmosphere, and its abundant wildlife. A herd of bighorn sheep often grazes near the entrance to the resort, and hundreds of elk winter between the mountain and the entrance to Yellowstone National Park. Vail, Colorado Before Big Sky laid claim to the most terrain, Vail (elevation 11,579 feet) was the master of massive ski areas in the United States, with 5,298 skiable acres. Another Colorado destination, Aspen, claims a handful more, but they are spread over four unconnected ski areas (Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk). Known for its “back bowls,” when Vail gets fresh snow, it’s a powder glutton’s paradise. 40 i m a g e •
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The Gore Range, the classic Rocky Mountain view, can be seen from many of Vail’s trails.
I lucked into one such storm in March 2013 when the resort received two feet in 24 hours. I spent most of a day in Blue Sky Basin and Mongolia Bowl, making tracks until my legs wobbled with delight. I took a couple of runs down China Bowl, then hit Sundown Bowl on my way back to Vail Village. With its 31 lifts and an uphill capacity of over 59,000 skiers per hour, I logged over 25,000 vertical feet that day. Then I did it again the next day. On the third day, I took a more leisurely approach. I strolled around Vail Village with its upscale neo-Euro atmosphere and a plethora of ski shops, outdoor artwork, chic boutiques, and restaurants before arcing big turns on Riva Ridge and Born Free, the mountain’s equally fantastic groomers. After contemplating our options, I asked Parker why he wanted to go west. “The West is best for big mountain free-ride” he replied. “Maybe we could go to all three!” I smiled. There was no wrong choice. No matter how many times I’ve skied the biggies, I want to go back to each of them, where there’s always something more to ski. a A lifelong skier and a four-time World Masters Champion in ski racing, Lisa Densmore visits 30 ski areas per year to compete, host ski clinics, and test gear. www.LisaDensmore.com Find image at www.mountainviewpublishing.com •
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the arts BY MARY GOW
SHAWN BRALEY Illustrating New England
When Shawn Braley was seven years old, his drawing of Spiderman—webs shooting out of the superhero’s hands—was published in the Valley News. “Back then, newspapers had full-time artists who had enormous work spaces with tons of tools and a huge drawing desk, and it was just heaven,” Shawn recalls. Occasionally, he accompanied his grandmother to work at the newspaper. She gave him big sheets of paper, and he would draw for hours. When his Spiderman drawing was unexpectedly published, Shawn vividly remembers, “I was thrilled. I just couldn’t believe that people I didn’t even know were seeing my work. It kick-started me.”
“I always knew I was going to be an artist,” recalls Shawn. Spiderman sealed the deal. SUGAR ON SNOW
© SHAWN BRALEY
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the arts Bag Lunch “This was our late cat Gingerella— she loved milk. Give her a little bowl of milk and she’d have it on her chin and be licking her chops forever. When I was growing up, I loved milk. My mother used to say, ‘We should just get you a cow.’ Being on the farm I used to see my cousin squirting milk at cats. For this image, I was thinking about my childhood and Gingerella, and I thought it would be funny to have a cat under there waiting.”
So Vane
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© JACK
ROWELL
Beauty and the Beast “Years ago, Martina asked me to draw a picture of a little girl in a field of flowers,” he explains about Beauty and the Beast. He drew one that didn’t suit him but held on to the idea. “Then I had the idea of Ferdinand the bull in the field, an iconic type of thing. We’re animal lovers, love stopping and looking at the cows.” And then the image came together. “It seemed like such a friendship. He’s so big and she’s so small.”
Ideas for his illustrations come from memories, but also observations—a weather vane on a barn, baby goats frolicking in a field. Sharing Good Feelings
Almost 35 years later, with an accomplished artistic career, Shawn still gets that same thrill. “When I get an idea, the minute that I know I really like a particular illustration, I can’t wait to get it out there to share,” he explains. “I want it to give people the same good feeling, maybe humorous or nostalgic, that it gives me.” With Shawn Braley’s New England Illustrated series, a lot of people are getting to share his good feeling. Fresh and heartwarming, Shawn’s illustrations capture moments in rural life and tell delightful little stories—a big yellow dog rests by the woodstove in Toasty, the illustrations for this issue’s cover; a chicken is smitten with a rooftop rooster in So Vane. With clean lines, a luminous palette, and good measures of wit and whimsy, the artist’s love of New England
life pervades his images. This personal project, started in 2009, has emerged as a growing series of prints and greeting cards. With about 50 images available right now, the selections keep changing as he creates new ones.
“Spidey” Seals the Deal
A seventh-generation New Englander, with most of those generations a part of Vermont, Shawn, 40, his wife Martina, and their rotund cat Dandi live in Wilder. Much of his inspiration comes from his childhood in Hartford, years when he spent much of his time on relatives’ farms. Soft-eyed cows, milk-loving cats, and teams of horses pulling sleds laden with maple sap were all part of his growing-up years. “I always knew I was going to be an artist,” recalls Shawn. Spiderman sealed the deal. Largely self-taught, Shawn Find image at www.mountainviewpublishing.com •
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the arts
© JACK ROWELL
was widely known as the class artist at South Royalton High School. He was the go-to guy for T-shirt designs and event posters. After high school, he furthered his focus, enrolling in the Kubert School of Cartooning and Graphic Art. (The Center for Cartoon Studies had not opened then.) “It was a great experience. It really taught me about working on a deadline. There were no excuses; you turned in projects once a week. You drew every day from 8 until 4, and then you’d go home and work on your projects.” That self-discipline has helped him juggle multiple assignments, full-time and freelance work, and his own art. 46 i m a g e •
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Friend on the Mend
“When I’m in the mood, I’ll go all day. It’s a weird feeling; artists can tell you that when they’re in the zone, there is really nothing like it. It’s a beautiful way to spend time,” says Shawn.
caption
After school, Shawn landed a freelance gig drawing political cartoons for the Burlington Free Press. Hot topics in the 1990s included cell-phone tower proliferation in Vermont and President Clinton; he was paid $10 for each cartoon published. He kept developing his career in graphic arts, working for Global Health Council, King Arthur Flour, and Simon Pearce along the way. In his cartooning style, he illustrated 10 books for Nomad Press, including Tools of the Ancient Greeks and Soccer World Mexico. Through these diverse opportunities, Shawn recognized that he especially enjoyed feature illustration, and his path led him back to the Valley News. Find image at www.mountainviewpublishing.com •
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the arts A Beautiful Way to Spend Time
These days, Shawn works full time at the Valley News doing illustration and graphic design. His talent shines in projects like his recent Dairy Month infographic. On one page, with drawings of cows, barns, silos, plus well-chosen statistics and bovine fun facts, he delivered a concise and attractive picture of dairy farming in our region. “My full-time job is creative, and I’m doing exactly what I love to do. In my free time I do exactly what I love to do. You can’t beat it,” says Shawn. In 2009, Shawn began his New England illustrations. “I started thinking about my childhood and times that I spent on the farm,” Shawn recalls. As he drew “little things” that caught his eye and his heart, “It was just like a floodgate opened. I loved it. I felt inspired, reconnecting with where I came from.” First came the cows and birds, then touches of humor. Shawn saw that people really responded to these images, and he began producing them as cards and signed prints. Ideas for his illustrations come from memories, but also observations—a weathervane on a barn, baby goats frolicking in a field. Martina also suggests subjects. When an idea takes shape, Shawn sketches it. Later, he settles into his home studio, a bright well-organized space with his drum kit and guitar on one side and his ample drawing table, pens, brushes, and paints on the other. On the walls hang framed original illustrations from his collection of works by artists who have inspired him. In the cartoon department, these include panels by Mort Drucker of Mad Magazine and Walt Kelly, creator of Pogo. “When I’m in the mood, I’ll go all day. It’s a weird feeling; artists can tell you that when they’re in the zone, there is really nothing like it. It’s a beautiful way to spend time,” says Shawn. Always creating new images, Shawn has several new winter illustrations, with cards appropriate for holidays, birthdays, or notes. Having recently signed on with Londonbased Lemonade Illustration Company, his reputation is now going worldwide. His signed prints are finding fans around the country and beyond. And ideas keep coming. “This is new to me. It feels like a project that I can work on for the rest of my life,” says Shawn. a For more information, go to www.shawnbraley.com. 48 i m a g e •
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&
The New London Inn
Coach House Restaurant MAKING
EACH
GUEST
FEEL
SPECIAL
BY KATELYN TURNER
PHOTOS BY IAN RAYMOND UNLESS OTHERWISE NOTED
The New London Inn and Coach House Restaurant bring a quaint charm to the town. Top-notch service, delicious food,
comfortable amenities, and the dedicated support of numerous local businesses make the inn an irresistible destination for business meetings, romantic getaways, family weekends, and even weddings. “It’s truly a quintessential New England inn—a founding building in New London,” says general manager Julie Dimakis. “It’s a charming inn, cozy and personalized. Once you leave, the staff knows you by name.”
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Sitting area in the first floor lobby welcomes guests.
PHOTO COURTESY OF THE NEW LONDON INN
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PHOTO COURTESY OF THE NEW LONDON INN
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Far left, from top: Dining room at the Coach House Restaurant. Queen guest room. A fireplace warms the sitting area. Center: Sargent Dining Room. Front desk and lobby. Right: Front entrance to the Inn and Coach House Restaurant. The outdoor terrace is a popular spot during warm weather.
PHOTO COURTESY OF THE NEW LONDON INN
Built in 1792, the New London Inn prides itself on a rich and long history. The building, although remodeled and updated over the years, is the original structure and retains the “nooks and crannies” that make each visit a unique experience. “There’s a lot of history here—it’s been a staple in New London for centuries,” Dimakis says. “Every room is different and has a homey feel. The Sargent family built this hotel, and we pride ourselves on retaining the history of [New London] when this used to be a coach house.”
A Vital Part of the Community
The New London Inn also values giving back to the community. From October to May, the Coach House Restaurant features the program Thursday’s Child; they donate 50 percent of all proceeds to local nonprofit organizations. Last year, they donated over $21,000 for 35 nonprofits, including the New London food pantry, the New England Handicapped Sports Association, the New London Fire Department, and The Fells Historic Estate and Gardens, to name a few. All the organizations they work with provide vital services to the New London and Mt. Sunapee area. “We work together to bring people to the area, and the more people we can draw to New London, the better,” Dimakis says. The inn also features artwork from the Center for the Arts in New London and hosts a micro gallery opening every three months that is open to the public. There, people can enjoy a glass of wine and local artisan cheeses, and meet the artists while enjoying their beautiful artwork. “We’re proud to support such an integral part of the arts community,” she says.
Specializing in Service
The inn accommodates any needs their customers may have—whether it’s dry cleaning, early check-in or late check-out, or having champagne and strawberries Find image at www.mountainviewpublishing.com •
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Top: Bar at the Coach House Restaurant. New London Inn and Coach House Restaurant General Manager Julie Dimakis. Above, from left: Diners enjoy the outdoor terrace. An Applejack Whiskey and Honey-Brined Pork Chop. Executive Chef Jeffrey Lewis prepares local produce for dinner salads.
delivered to the room—so every guest has a personalized experience. “I want people to leave here saying that all their needs were met,” Dimakis says. “Service is of the utmost importance at the New London Inn, and we want each stay to be a quality stay.” The inn offers 23 rooms, with arrangements from double to king-sized beds, but no two are the same. Each has its own unique touches, including Jacuzzi tubs, gas stoves, and even a grand four-poster oak bed. “This is not just a place you come for dinner—this is an all-inclusive inn. There is so much 54 i m a g e •
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to do in the surrounding towns and communities,” adds Dimakis. The New London Inn is open yearround, with its busiest time starting around the first of July and running straight through the autumn months. During the summer months, guests are offered lake passes to New London beaches that require permits, and in the fall, there are plenty of hiking trails nearby, making a stay at the inn a great destination for “leaf peepers.” In the winter, the inn offers ski and stay packages for Mt. Sunapee and Ragged Mountain, just 10 to 15 minutes away.
A Destination for Foodies Too
In addition to its one-of-a-kind rooms, the inn features a cozy yet elegant dining room—the Coach House Restaurant—that seats up to 80 people. Find image at www.mountainviewpublishing.com •
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Executive Chef Jeffrey Lewis, who has been with the Coach House Restaurant for nine years, serves delectable dishes including braised Australian lamb shank and a whiskey and honey-brined pork chop. Chef Lewis also makes his own pâté and mozzarella at the Coach House— that’s how fresh the food is. He works with Spring Ledge Farm in New London to buy local produce and with Malaika Sidmore from Pleasant Street Sweets in New London for some of the decadent desserts featured on the menu. “One of the best parts of working at the Coach House and living in New Hampshire is the seasonal changes,” Chef Lewis says. “Every season brings an opportunity to create a distinctive menu with exciting new flavors.” Dimakis says she wants each guest to feel that his or her stay is personalized and special. “Within a 20-minute radius, there is so much to do here, right in the heart of the Lake Sunapee area,” she says. “When you stay with us, there’s lots of history and exciting places to see and learn about. We have a great local community that we support and that supports us.” a
The New London Inn & Coach House Restaurant 353 Main Street New London, NH (603) 526-2791 www.thenewlondoninn.com 56 i m a g e •
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I
BY SARA TUCKER
n my hometown hospital’s hall of fame is a blackand-white photograph of a young doctor in scrubs. His left hand is around the mouthpiece of a wax-cylinder Dictaphone; his right holds a tablet with several pages flipped back. To me, he looks happy, a man in his element. This is my favorite portrait of my father at work. PHOTOS BY JACK ROWELL
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little hospital,
Big Heart
THE CARING FOLKS AT GIFFORD MEDICAL CENTER
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Dr. Ransom Tucker
The photograph is in a corridor of Gifford Medical Center, a 25-bed community hospital in Randolph, Vermont. Gifford opened its doors in 1903 as the Randolph Sanatorium, its founder an East Randolph farm boy who went to Dartmouth and came home a doctor. The hospital greets you as you approach the village of Randolph from the south. It’s right on Main Street, after Shaw’s, the town’s only major grocery store. We put up with Shaw’s because we have to, but we’re proud of Gifford. Gifford is ours. Dr. Ransom Tucker delivered many of the babies who were born in the White River Valley, the hospital’s catchment area, from 1945 to 1972. For several of those years he was the hospital’s only ob-gyn. I was five when a cardiologist ordered him to take a long vacation. For the next 12 years, he maintained his grueling schedule. He was 58 and driving to work when his heart gave out. Not so long ago, I was sitting in the Randolph Playhouse waiting for the movie to start, when a friend sitting next to me asked what it was like to move back home. I had recently
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“The one ingredient that any birthing center should have is to honor the women and their families,” says Ellen Fox.
Ellen Fox, Birthing Center
“The one ingredient that any birthing center should have is to honor the women and their families,” says Ellen Fox. “That’s the piece that makes this unit special.” Ellen is a nurse in the Birthing Center, which opened in 1977. “Twenty-five years ago, people came to Gifford because they wanted a natural birth experience,” says nurse manager Bonnie Hervieux-Woodbury. “They wanted their partner to be present at the birth, their baby not to be separated from them, no medication, lots of emotional support, the option to ambulate, to eat during labor, things that were not being offered in most hospital settings.” Today those practices are more common, but the Birthing Center continues to be a model for care. Mothers get to make their own decisions about everything from lighting to music to whether the newborn’s brothers and sisters will be present at the birth. “I was a school nurse for many years and a teacher before that, and those children that I held on my hip as little kids are coming in and having their babies,” Ellen says. “It’s reassuring to them when they walk in and there’s someone they know, and it’s tremendously fun for me. That connection is the richness of a community hospital.”
Top: Registered nurse Ellen Fox (left) holds newborn Rockland Raiche while new mom Niccola Milnes holds her son, Thayer Mudge, in the Gifford Birthing Center. Above: Lewis Mudge and Niccola Milnes hold their newborn. The family came all the way from Rwanda in central Africa to give birth at Gifford.
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returned to Randolph after an absence of 35 years, and I struggled to put my feelings into words. “In Randolph,” I said, “I’m not just me, I’m part of a bigger story. There are people in town who knew me before I could walk or talk or spell my name. They have stories about my grandparents. They remember my father. Often they tell me he delivered them or their children.” The woman in front of us turned around. “He delivered me,” she said. A few feet from the movie theater is the spot where my father’s car came to rest after rolling across a parking lot and nudging the side of a building. “It was the Gulf station,” said a Gifford nurse who grew up in Randolph. I was surprised that she would remember such a detail; she was a child at the time. “Of course I remember,” she said. “The whole town was devastated.”
Small but Thriving in this Big-Medicine Era
Recently, I decided to visit my father’s old workplace. In my long absence, Gifford had changed. The parking lot is now the size of several football fields; it used to be more like a tennis court. “The most change is the technology and the amount of bureaucracy,” says Marilyn Gifford Sargeant, a grandniece of John Pearl Gifford, the hospital’s founder. Marilyn has been working at Gifford in one role or another since 1960. “With more regulation, you have to do more things, and that takes more people. It’s not that there are necessarily more patients. There was just one x-ray technician and a couple of lab techs when I came. Thelma Hill and I did all the transcription and the coding.” I wondered aloud how a place like Gifford manages to exist, let alone thrive, in the era of big medicine. “You’ve got to care,” says Marilyn. “You know how sometimes employees buy into a business? What do they call it—a share or something like that? I always felt that’s what
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John Young, Garden Room
“Being born and dying are very similar processes,” says John Young. “You’re leaving one world and going to another, and there’s all the work you have to do before you go to that other place.” John specializes in both ambulatory and palliative nursing but says his “true love” is end-of-life care. “It’s my favorite part of my job. It’s very real. There’s no pretending. Emotions are very close to the surface, and I feel I can have a real impact.” Much of John’s work takes place in the Garden Room, which is actually two adjoining rooms, one for the patient and one for visitors, which open onto an interior courtyard. John says the tworoom setup is key. “Often the family has a lot more going on than the person who’s dying. People need to talk about their loved one and their life with that person. A big part of my job is listening.” Before John went into nursing, he was an ornamental blacksmith; he calls the switch the best career decision he ever made. “I was kind of holed up in my shop, working alone, and though I had interactions with customers, it was nothing like I have with nursing.” When asked what he’d like to see in Gifford’s future, he was quick to respond: “More Garden Rooms.”
“Being born and dying are very similar processes,” says John Young. “You’re leaving one world and going to another, and there’s all the work you have to do before you go to that other place.”
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it’s like here. We’ve gone through some rough times. For a while they were talking about closing the place because the state said they didn’t need the hospital here. It was too close to other hospitals. I remember some of the doctors going to the legislature and talking to them, saying we wanted to keep this community hospital.” Joe Woodin has been Gifford’s CEO for the past 14 years. His specialty is—are you ready?—industrial engineering operations research. He likes to compare Gifford to “a complex organism” and talk about how services like housekeeping support the work of doctors and nurses, who in turn support the patient. When I asked him how a CEO measures a hospital’s success, he told me that he gets out of his chair, goes down the hall, and looks around to see if the wastebaskets are empty and people are happy. When New Englanders talk about what gives a town its sense of community, they often pay homage to the general store, the kind where you have five chairs around a wood stove and a guy named Bill behind the counter, making change and small talk. But let me tell you something: Those five chairs are occupied by the same five people year-round, and if you’re not one of them, don’t go in there and expect to sit down. At Gifford, we all get probed and poked and told to say “ahh,” no matter who we are with our clothes on. Yes, the place has changed. The food is better. You can get an epidural at the birthing center. Pretty soon the nursing home will move to a brandnew facility up near I-89’s exit 4; people are pretty excited about that. It means the hospital patients can spread out; everyone will get his own room, no more doubling up. Joe says people keep telling him not to let the place get too big.
The Fundamentals of Caring Remain
When my father went into business, you could settle your doctor’s bill with a dozen eggs. My mother 64 i m a g e •
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Director of Hospitality and Food Services Ed Striebe and Food Services Manager Steve Morgan. Right: Steve will be preparing a delicious recipe with mussels for dinner.
“Doing real food benefits the healing process. It says we care on every level. It’s a way to connect with people. Food is big.”
Ed Striebe, Chef
The first time Ed Striebe tried to serve a meal to a Gifford patient, the customer refused to eat it. Ed was a consultant with the New England Culinary Institute, and in his hands was a tray of typical hospital food. “I still remember the look on her face,” says Ed, who trained under Gennaro Villella, one of Italy’s most renowned chefs. “As a culinarian, I thought, ‘This is wrong.’” Then and there, he set out to find a better way. The first big step was a new kitchen. “You have to have buy-in from administration, and Joe [Woodin, Gifford’s CEO] was, ‘Let’s go for it.’” Today, under Ed’s supervision, the hospital boasts an ever-changing menu that relies on fresh and local ingredients, prepared by a staff of “bona fide chefs, thoroughly trained out in the industry” who care enough to make their own stocks. Much of the produce comes from within a 50-mile radius; the farmers who deliver it receive a gas stipend. Servers in smart black-and-white uniforms provide “true room service,” taking orders from menus offering diverse, restaurant-quality options, making note of what size portion you’d like and what time you’d like your meal served. “We give patients what they want, when they want it,” says Ed. “Doing real food benefits the healing process. It says we care on every level. It’s a way to connect with people. Food is big.”
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remembered, not with fondness, a raccoon that a patient delivered to the house, skinned and gutted, “for the doc.” She cooked it, but she refused to eat it. Was it a better world back then? I don’t think so. A few days after my father opened his first office on the ground floor of our house, Dr. Gifford’s widow walked down the street to warn my mother, the office girl, to keep plenty of dollar bills on hand. If she couldn’t make change for a five, Eliza told her, the patient would promise to pay up later and she’d never see that four dollars if she lived to be a hundred. My father loved his patients. He believed he was doing the work he was meant to do. He considered it a high privilege to be a doctor, especially if you were lucky enough to live in a small town. But in his day, in our town, being a doctor was a heavy burden. As I snooped around my dad’s old workplace, I saw tidy hallways, happy faces. I saw scads of volunteers—kind souls who knit caps for newborns, and keep visitors from getting lost. One of them told me she has yet to meet a grumpy employee. Yes, it’s a schlep from the parking lot to the main entrance, but there’s an electric buggy to pick you up. One of its volunteer drivers is Napoleon Pietryka; I went to school with his kids. His wife, Agnes, donates time at the reception desk. I talked with people who deliver babies and meal trays and compassion and respect, and what they all said, in one way or another, is that their hospital hasn’t changed fundamentally since the day Dr. John Pearl Gifford hung out his shingle. At rock bottom, it is still about human beings of every description, caring for each other through every stage of life, from birth to death. a
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Ken Borie, Family Medicine
Ken Borie came to Vermont from Philadelphia via the Long Trail, which he hiked as a young man. He fell in love with the state, bought a house in Randolph, and has lived here ever since. Ken comes from an old Philadelphia family; one of his ancestors signed the Declaration of Independence, another designed the Philadelphia Museum of Art. It was his mother who told him he should be a doctor. At 59, he thinks it was good advice. To study the walls of one of his examining rooms is to peer into the psyche of a doctor who treats patients from cradle to grave. There’s a copy of Hippocrates’ Oath, a portrait of Lincoln (“my favorite human being”), and reminders to be dedicated, humble, and strong. The elderly couple pictured in a newspaper wedding announcement are patients whom he introduced because they were both widowed and lonely; when the match took, they asked Ken to be best man. One framed print depicts a fortune teller. “I like it,” he says, “because medicine is not an exact science. There’s a lot of hocus pocus to it. We still don’t understand the common cold, diabetes, cancer, heart disease. We still have so much to learn.” When the med students who come to him on their rotations wonder what field to go into, he tells them to follow their hearts. If they press him, however, he might give this advice: “Be a family doctor. It’s the best.”
One framed print depicts a fortune teller. “I like it,” Dr. Borie says, “because medicine is not an exact science. There’s a lot of hocus pocus to it. We still don’t understand the common cold, diabetes, cancer, heart disease.”
Dr. Kenneth Borie has been a family physician at Gifford for 33 years. Left: Dr. Borie talks with patient Maylee Covington of White River Junction.
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Laura holds a bow she made during her exclusive photo shoot and interview with Image magazine.
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Laura ZerraÓ A DV E N T U R I ST O N A M I S S I O N
Astrologists say that Virgos are practical people, and Laura Zerra happens to be a Virgo. She can shoe a horse and skin a moose. She can make a hunting bow from scratch. She can take a strip of bark or a fistful of grass and turn it into something handy—a lobster trap, perhaps, or a halter top. In the past 10 years, she has worked as a farrier, a taxidermist, a mushroom hunter, and a teacher of primitive survival skills, among other things. Last September, she shot a moose in the Maine woods and carried the hide, still warm, through a swamp on her back. When she got it home, she made it into a bedspread. BY SARA TUCKER PHOTOS BY JACK ROWELL
"I believe that you need to push the edges and get out of your comfort zone. You need to do new scary things that will change your view of the world for the better. " — Laura Zerra
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Top, from left: Laura with the head of a 1,200-pound bull moose that she harvested in Maine during the 2013 moose-hunting season. Laura with bison skull she stole from a grizzly bear. Bottom: Laura instructs Vermont Doe Camp participants in the art of fire by friction. When a spark is created with the bow, the women nurse the ember into a flame.
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Virgos are also known for their sense of duty. Laura grew up in Western Massachusetts near a wild patch of land; her friends were coyotes, deer, bobcats, and raccoons. The first hide she ever tanned came from a road-kill beaver. She was just a kid and got the instructions from a book. In high school she became a vegan, but after studying ethnobiology at Connecticut College and examining her own moral code, she decided that becoming a hunter made more sense. Since then, she has been on a mission to get people to reconnect with the natural world. As a wilderness guide, survival instructor, and selfstyled “adventurist,” she spends a lot of time on the road, learning and teaching. Her business, Zerra Expeditions, is based in Belmont, New Hampshire, where she keeps a trailer in the woods. Last spring, a producer for the Discovery Channel called and asked her if she would participate in a reality show about wilderness survival. Eager to test her skills and spread her ideas, Laura accepted the challenge. Then she found out that the show was to be called Naked and Afraid and that part of the challenge would be to clothe herself in native flora and/or fauna; meanwhile, the viewing audience would be treated to shots of her bare behind. Unperturbed, she forged ahead. For her episode, she was paired with a survival instructor from Indiana. They met for the first time on the shore of the Panamanian island where they would spend the next 21 days, relying on the jungle, the ocean, and their own savvy. They were each allowed to bring a tool of their choosing. Laura brought a machete; her partner brought swim goggles.
Naked and Afraid premiered on June 21, and by the end of July, it was second in the Nielsen ratings. Laura’s episode, “Punishment in Panama,” aired on July 14 and was seen by 2.59 million viewers. Within days, her public Facebook page was plastered with “atta-girls” (“You did New Hampshire proud!”), marriage proposals, and love notes (“I would wrestle a caiman for you”). Popular opinion held that without the girl from New Hampshire, the boy from Indiana would have perished. The day of her Image photo shoot, Laura came in lugging a bison skull. Before dashing off to her next appointment, she sat down with Sara Tucker long enough to answer a few questions. ST: Okay, let’s start with the obvious. Where’d you get the bison skull? LZ: It’s a cow bison skull from a national forest in Montana. I found it on Mother’s Day a few years ago. You can tell by her horns that she’s really old. She died in the winter, probably from starvation, and a grizzly found her in the spring. I could tell from the tracks that the grizzly had been there for a while, feeding on the carcass. I waited until the bear was gone, then I ran in and used my knife to cut the head off, which was harder than it sounds. I strapped this rotting buffalo head on my back and hiked out seven miles through woods and fields, keeping an eye over my shoulder for the bear. As soon as I got to a phone, I called my mom and wished her happy Mother’s Day. I tried to get as much meat off the skull as I could, then I stuffed it into a bunch of plastic bags, put it in a box inside another box, and had it stored underneath the train. But on the trip across the country, it thawed out
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Laura takes aim on Braintree Hill in central Vermont.
On Becoming a Brave Woman YOU CAN DO IT! by Laura Zerra
Embrace your fears. Don’t think that because you experience fear you’re incapable of being a total badass. Some of the strongest and bravest women I know deal with all sorts of fears. The difference is they don’t let it control them. Instead, they accept their fears, embrace them, and move past them. Get comfortable being uncomfortable. I think Jefferson said it best: “If you want something you’ve never had, you must be willing to do something you’ve never done.” Growth occurs when we push our edges, when we shatter the walls of the little box we’ve created for ourselves, and move forward. Get rid of your limiting beliefs. Let go of all the excuses. Are they really serving you? Focus on what you’d love to have instead of why you can’t have it. You’re not too old, you’re not too busy, and you ARE a strong and fearless woman . . . unless you talk yourself out of it. Do more. Get off the couch! While everyone needs to relax now and again, you won’t remember in vivid detail the hours you spent vegging out in front of the television. You will remember the moments when you weren’t just standing on the sidelines but were instead engaging life to its absolute potential—grabbing life by the horns, jumping on its back, and riding into the sunset! Be open to endless possibilities. Realize that adventure and experience can be a part of your everyday experience, regardless of how mundane you choose to see your life now. You don’t have to quit your job, throw away your belongings, and hit the road as a vagabond to experience the world in a different way. Experiences are everywhere. Find them!
and started leaking, and one of the horns busted out of the side of the box. Out of all the people sitting in the train, the Amtrak conductors somehow knew it was my box, and when I was almost home—we were in New York someplace—they pulled me into another car where nobody else was sitting and gave me the third degree.
Don’t take life too seriously. Play more. Allow yourself to laugh and let go and feel free. Embrace change, and crave those silly butterflies that you get when you’re about to do something totally crazy. And then hang on and enjoy the ride!
ST: Have you always been like this? LZ: Yes and no. Growing up, I didn’t know a single hunter. I thought they were all evil. I would go out in the woods tracking coyotes, and I would sabotage hunters’ blinds. I wasn’t against the idea of humans eating meat; we’re omnivores. We’re supposed to eat meat, but how could I do that and not
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feel like I was compromising myself? I wanted to be connected to my food source and feel okay about where my food was coming from. So I became a hardcore vegan. But a lot of my food was coming from Central and South America. Then I traveled to Costa Rica and saw the amount of deforestation for soy plantations, and I realized that not eating meat didn’t equate to doing the most ecologically responsible thing. So I started eating roadkill. ST: Roadkill? Really? LZ: In Connecticut, where I used to live, l saw animals getting hit by cars all the time. I couldn’t pick up every deer. Then I realized, why am I letting the car do my dirty work? There are so many deer
that the hunter is a valuable part of the ecosystem. So I learned how to hunt. The first deer that I killed—it was the most sad, tragic thing I’d ever experienced. I knew that I had to make my life better in order to justify taking that animal’s life. The best way I could honor that animal was to do good things in my life, just be a good person. To me the hunting wasn’t about the killing or necessarily about the eating part of it. It’s the fact that I’m a person; I can’t photosynthesize something that’s going to have to die, whether it’s a carrot or a deer. I rely on sacrifice. My life is a series of sacrifices. I don’t find that dark or macabre. I find it inspiring. It pushes me to not waste time or do bad things. It’s not about the ego. It’s the antithesis of that. It’s humbling, deeply humbling.
ST: You teach primitive survival to people who live in the 21st century. What’s that about? LZ: For me, survival is not about when the zombie apocalypse comes. I don’t have any desire to survive the end of the world. That’s not what I do this for. It’s about freedom—the confidence and trust in myself that comes from knowing I can meet my own basic needs without having to rely on others. I can go out in the woods and know that I don’t need to hurry back to the store as soon as my food runs out. If something happens to my tent, I’m not going to freeze to death. If I lose my lighter in the woods, I’m not going to die. You would think that how to meet your basic needs would be common knowledge, but we don’t value that in our society. And yet all our ancestors Find image at www.mountainviewpublishing.com •
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have lived or died by these skills; they’re a really important part of being human. You start talking about movies and movie references and pop-culture references, and everyone can keep up with the conversation. But you start talking about specific types of trees or wild plants in your landscape, and everyone is looking at you with blank stares. In today’s world, you might have a tree growing outside your house for 20 years and never know what it is or that you can make a tea out of the bark—or that the weed you always pull in your garden is actually more nutritious than the lettuce you’re growing. It’s a choice of what to pay attention to. ST: Do you feel like you were born in the wrong century? LZ: I think it’s perfect that I’m here now. It’s important to keep such knowledge alive. And people do want to know—they just don’t even know what they don’t know. You go into someone’s garden and show them what they can eat around their lawn, and their garden just got bigger and more exciting, and they feel empowered by that knowledge. I love living in the world now, but I feel like it’s important not to lose who we are and the knowledge we have. Not only is it empowering but also I think people would treat the land differently if they had a closer relationship to it. When you get to know the individual deer where you live, and you see the mama that had two fawns last year but only one this year and had kind of a rough winter but survived—and then you see her hit on the side of the road, it becomes personal. Having the awareness makes you respect everything more. I used to want to be a hermit when I was little. I grew up in a very developed area, and this one little patch of woods—they were going to build a highway through it, and I was so angry. It felt like us versus them. But the more you push, the more they’re going to fight back. It’s all about relating. I used to take inner-city kids out into the woods, and if I was going to be this total woodsy girl, they wouldn’t have been able to relate to me. There are a lot of survivalists who get fed up with the human world. I think it’s important to be in both worlds and to be able to relate to people. I’m not just some weirdo who lives in the woods and says you shouldn’t do a, b, and c. I fly in planes. 74 i m a g e •
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I love going to cities. They’re incredible. I can walk in both worlds. It’s a new idea for people, but I’m not the only one who’s doing this. ST: Your show was a big hit; your Facebook page has something like 3,000 fans. What’s it like to be thrust into the limelight? LZ: It’s kind of a crazy place to be. For the past 10 years, I’ve been very interested in acquiring a wide range of experiences—I wasn’t focusing on one thing—and I was afraid I’d be 30 and not have a career. With the show, I realized the experiences amounted to something. It’s a really cool stage of feeling thank goodness all those experiences were valuable, not just in and of themselves but as part of a greater whole. ST: You live in New Hampshire, but you spend a lot of time out West, and you’re on the road a lot. Where’s home? LZ: I have several places that feel like home, but I keep ending up here. You have the beautiful mountains, which are really important to me, and you have the ocean, and just the way they meet is awesome. There is something about New England that is really unique. There is an identity here. ST: If a genie came out of a bottle and said, “Your wish is my command,” what would you wish for? LZ: I love inspiring people. I want to inspire as many people as I can that they don’t have to be miserable. You can live your dream—whatever you want to experience. In the past five years, I’ve met more and more women who are doing this kind of thing, but I wish I’d had somebody to look up to when I was a little girl instead of just wanting to be a little boy. If I have one little girl who grows up and becomes a badass . . . . I believe that you need to push the edges and get out of your comfort zone. You need to do new scary things that will change your view of the world for the better. When I can inspire people to do those things, it makes me really happy because I feel like I’m making a difference. It goes back to the series of sacrifices that I am and feeling like that’s how I can repay all these dead creatures in my shadow. At least I can do something to pass that life energy on in a really positive way and make good things happen. a Find image at www.mountainviewpublishing.com •
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what’s new BY ELIZABETH HEWITT PHOTOS BY LINDA TREASH
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Anne Marie serves happy customers.
THE BEST IT CAN BE
ANNE MARIE DELANEY AND PETER JILLSON had hardly started filling bottles of SILO Vodka last May when inquisitive customers began poking their heads into the recently completed distillery of American Crafted Spirits in Windsor. “We had our vodka ready; our bottles arrived on a Friday morning; and for some reason, people started coming that afternoon,” says Delaney. “Literally no fanfare, no open sign. People started arriving and we started selling.” 4
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what’s new
With the debut of SILO Vodka and a range of locally sourced and crafted spirits, the new micro distillery is showcasing the flavors of the Upper Valley in a martini glass.
A Good Fit
“If you think about the banks of the Connecticut, if you think about the fertile soil that is on the banks of the Connecticut, if you think about Vermont in general—we couldn’t have better ingredients to produce something that’s incredibly special,” says Delaney. Two and a half years ago, Jillson, an eighth-generation Vermonter, left his Boston-based job in the biotech industry to join Delaney, his partner, who had already traded the city for full-time residence in the Green Mountains. Looking to start a business, Jillson initially thought of making ice wines. A survey of local resources, however, inspired him to consider distilling instead. “The more I researched, the more I realized how well it would fit with all the great raw materials we have here in Vermont.” Jillson and Delaney set out to learn the craft of distilling, participating in workshops and comparing notes with other micro distillers. Nationwide, the industry is still nascent; a 2012 survey found some 250 micro distilleries operating across the country. But as 78 i m a g e •
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Views of the tasting room.
Almost all the ingredients are supplied locally by farms around the area, some grown just a mile up the road, delivered in 50-pound sacks.
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what’s new
startups like American Crafted Spirits demonstrate, it is an industry on the rise. For the building itself, Jillson and Delaney turned to David Hamilton and George Albetti of Geobarns, based in White River Junction. They designed a barn based upon the unique requirements of a distillery, accommodating the height of the distillation column with a monitor roof.
American Crafted Spirits
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Copper still and distillation columns in the production area.
American Crafted Spirits opened the doors of its brand-new facility. A gleaming copper bar at the entrance greets visitors, who can sip a martini at a café table, seek privacy at the base of the slender grain silo—the brand’s namesake—or settle in to sample spirits upstairs around a long family-style cherry table or on a cushy sofa. Works by local artists and SILOinspired products, like vodka-infused olives and caperberries, adorn the walls. The open-plan, two-story space has the versatility to host a dinner party, an art gallery opening, even a small wedding. 4 Find image at www.mountainviewpublishing.com •
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what’s new But the focal point of the entire structure is the production room at the west end of the building. Through windows on both floors of the barn, guests can take in the process: the grain moves from the mash tun to the fermentation tanks, and finally to the still—sculptural, pot-bellied, glistening copper—at the center of the room. Custom-made by the artisanal German manufacturer CARL, the still provides the versatility to make a range of spirits. Following vodka, American Crafted Spirits released a gin, produced like vodka except that it is infused with a mixture of juniper berries and botanicals. “Think of it as putting in a tea bag,” says Jillson. Elderberry vodka, white whiskey, and bourbon are also on deck. “It comes down to knowing how to play the instrument—by that I mean the still— and tuning it so you end up with a product that is exactly what you want,” notes Jillson. Delaney adds, “The prettiest part of it is when it goes into this distillation column,” indicating the small portholes stacked the height of the taller of two copper columns, aligned perfectly with the viewing area on the second floor. “It sparkles in the light.”
Rooted in the Upper Valley
From the outset, Jillson designed American Crafted Spirits to be firmly rooted in the Upper Valley. Almost all the ingredients are supplied locally by farms around the area, some grown just a mile up the road, delivered in 50-pound sacks. “As part of job creation and economic development, I wanted to be able to source from a multitude of farmers,” says Jillson about his demand for corn and rye. “It’s nice to be able to move around and give the farms extra sources of revenue.” Beyond contributing to the local economy, Jillson and Delaney believe their commitment to homegrown ingredients helps craft a spirit that is truly unique. “Everything that we’re putting into it, and of course the equipment, allows it to be the best it possibly could be,” says Delaney. a American Crafted Spirits 3 Artisans Way Windsor, VT (802) 674-4220 www.silovodka.com 82 i m a g e •
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coming in our Spring 2014 issue
trend watch BUILD, REMODEL & DECORATE
Don’t miss out! Showcase your products and services in 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.
For advertising information, contact Bob Frisch at (603) 643-1830, or e-mail him at rcfrisch1@comcast.net
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real people INTERVIEW BY MIKE MORIN
introducing
SUSAN BENNETT THE WOMAN BEHIND THE VOICE OF PERSONAL ASSISTANT SIRI ON APPLE IPHONES
Vermont born and now living in Atlanta, Susan Bennett was unmasked as the voice of Apple iPhone’s Siri this fall. She has worked as a career voiceover artist for products from McDonald’s to Coca-Cola and Nissan. You were born in Vermont and have roots in the Northeast.
My whole family is in New England. I was a baby when we moved to Massachusetts and then upstate New York and ended up in Atlanta, Georgia.
How has your life changed since you “came out,” so to speak, as Siri?
The only significant change is just sleep deprivation [laughs]. I’ve been doing a lot of traveling, and it’s just been incredibly chaotic because the story had greater impact than I ever could have imagined. I just had no idea how connected people feel to Siri. It’s amazing.
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real people
Susan Bennett and Queen Latifah.
Not knowing what the project was in July of 2005, you spent a month recording endless numbers of nonsensical phrases. Tell us about that process. Actually it was, as you could imagine, quite tedious. But it was also kind of challenging because I had to read articulately and get every sound pronounced as clearly as possible, and yet still (sound) human. I didn’t disconnect the words. I didn’t speak just one word at a time. I actually spoke in sentences.
When the Apple iPhone 4 came out two years ago with Siri, your phone began to ring with friends asking if Siri was you.
Well, it’s amazing. Some people recognized my voice, and some didn’t because actually I’m just the voice of Siri. I’m not Siri. Siri is a piece of technology. So they had taken my voice and manipulated it to make it sound different ways, and they just happened to choose my voice to be used as the Siri app. So it was completely serendipitous. It was just a stroke of luck for me.
Then came public denials. How stressful was it keeping this quiet?
It was a little stressful because I wasn’t really sure what I wanted to do with that information. There really is no part of me that wanted to be famous at all. Like most voiceover people, I think, I like my anonymity, and in this particular culture and 86 i m a g e •
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the way voiceover work is being done now, people don’t really want to know who you are or where you’re from or what you look like. They just want to choose you on the basis of your voice. All the auditions now are being done via computer and email, so it was very advantageous to be anonymous. The thing that pushed me over the edge was the video that came out a few weeks ago, and this poor, wonderful woman, Allison Dufty, was mistakenly identified as Siri, and I think it made her life crazy. And I realized people really want to know who Siri is and [thought], I guess the time is right.
Talk about the reporter you were speaking to who unexpectedly asked out of the blue if you were that voice.
Oh! She really caught me off guard. She’s a wonderful woman at CNN.com, Jessica Ravitz, and she had called to do a phone interview about a piece on the Atlanta airport, which is the busiest airport in the world, and I’m one of the voices there. I used to be the voice of the train at the airport, and now I’m just the voice of Delta Airlines gates worldwide. She was interviewing me about that. I was talking to her, and out of the blue she goes, “Are you Siri?” It really caught me off guard, and being the forthright person [I am] and not being very good at lying, I said, “Uh, uh, I can’t comment.” Anyway, when I finally decided to disclose the information, I contacted Jessica, and she’s been very, very respectful of me and my privacy. She’s been great.
What opportunities are presenting themselves aside from more voiceover offers? Other TV appearances? Film animation?
I’m hoping there will be some interesting things happening. At this point, I’ve received so many emails and calls, and by the way, thank you to everyone who sent good wishes. I finally had to put it in the hands of a publicist because I was so overwhelmed. I have new respect now for people who are in situations like this. I definitely need about a thousand assistants. It’s crazy. Find image at www.mountainviewpublishing.com •
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in motion
real people Has it become tiring yet with people who recognize you in public asking that you speak as Siri?
Strangely enough [people don’t ask]. My regular speaking voice does not sound like Siri. And it’s a contextual thing. If I’m standing there saying, [speaks in Siri voice] “Oh, by the way, I am Siri,” then they go, “Oh my God.” But that doesn’t happen because people standing in the line at Kroger and hearing me speak aren’t going to recognize the voice. So that’s not really a problem.
Why do I detect a bit of attitude sometimes with Siri’s responses? She definitely has attitude. She has a sense of humor. She’s also very sensitive, so don’t cuss at her. She really gets her feelings hurt. It’s funny, when my husband got an iPhone 4S, it was set to some setting where Siri would automatically speak whenever he picked up the phone; she kept saying, “How may I help you? How may I help you?” And he finally said, “You can just go away.” Siri says, [in Siri voice] “What did I do to deserve that?” (laughs) The programmers at Apple had a lot of fun with stuff for Siri.
I understand it sometimes freaks your son out when he hears your voice at an ATM or other venue.
Oh yeah, he’s used to it by now. He’s my biggest fan. He’s great, and he’s managing the social networking aspect of this for me, which by the way is [on Twitter] @SiriouslySusan.
Any chance of moving back to Vermont someday?
I have some aunts and uncles in Vermont. It’s my history. It’s my background. I love going back to visit, but I’ve spent too many years without snow to be able to deal with it, you know? a
Find out more about Susan at www.susancbennett.com. 88 i m a g e •
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smart cooking
après-ski
BY SUSAN NYE
celebration
T R E AT YO U R G U E S T S T O A WA R M I N G D I N N E R
Every year our friends and relatives in warmer climes laugh and jeer at us for living in the frozen North. What do they know?
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Forget Florida or Arizona. New Englanders who love to ski can’t imagine living anywhere else. Fearless Olympians and enthusiastic snow bunnies alike know that there is nothing like fresh snow under a brilliant blue sky. Unless, just maybe, it’s the après-ski party at the end of the day. When we were kids, après-ski meant snowshoeing and sledding until dark. Then we’d quickly wolf down our dinner and spend the evening leaping off the deck into the soft snow six feet below. These days après-ski is a lot more relaxed. Instead of playing in the snow, fireside cocktails and a homey dinner sound about right. Just remember, homey doesn’t need to be ho hum. Delight your guests with a special winter cocktail and far-from-ordinary hors d’oeuvres. Next, instead of the standard Saturday night supper of pork and beans, take inspiration from the French with delicious braised lamb and white beans. And finally, top it all off with a rich and decadent hot chocolate. Enjoy and bon appétit! a
Après-Ski Dinner for Eight Gold Diamond Cocktail Butternut Squash Crostini Braised Lamb & White Beans Decadent Hot Chocolate
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Photo © Christian Jung | Dreamstime.com
GOLD DIAMOND You don’t need to ski the black diamonds to enjoy this cocktail! Serves 8
1 cup gold rum
K cup brandy 2K cups, or to taste, apple cider 2 Tbsp, or to taste, maple syrup Garnish: thinly sliced apple 1. Combine the rum, brandy, cider, and maple syrup 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 thin slice or two of apple. For a large party, quart Mason jars are a perfect fit for each batch of Gold Diamonds. Keep them cold in the refrigerator, frosty in the freezer, or even out in the snow until ready to serve.
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BUTTERNUT SQUASH CROSTINI Humble butternut squash is turned into a not-so-humble hors d’oeuvre. Makes 16 pieces
2
1
1 16 4
L
Extra-virgin olive oil Sherry vinegar Grated zest and juice of 1 orange lb butternut squash, peeled, seeded, and cut into K-inch cubes (about 4 cups) Sea salt and freshly ground black pepper red onion, peeled, trimmed, cut in half lengthwise, and then into thin wedges tsp finely chopped fresh sage leaves baguette slices, toasted oz Gorgonzola, crumbled cup toasted pumpkin seeds
1. Preheat the oven to 425°. 2. Put about 2 tablespoons olive oil, 1 tablespoon sherry vinegar, and O of the orange juice in a large bowl and whisk to combine. Add the squash, season with salt and pepper, and toss to coat. 3. Pour the squash onto a rimmed baking sheet and arrange in a single layer. Roast, turning occasionally, until golden and tender, 25 to 30 minutes. Transfer it to 92 i m a g e •
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This squash’s hue is evidence of its abundant carotenoids that help protect the heart and may help prevent age-related macular degeneration.
a bowl, mash roughly, and cool. (If not serving immediately, cover and refrigerate. Bring to room temperature before serving.) 4. Put the onion in the bowl, sprinkle with salt and pepper, drizzle with 1 tablespoon each vinegar and oil and the remaining orange juice, and toss to combine. Pour the onion onto a rimmed baking sheet and arrange in a single layer. Roast at 425° for 10 minutes or until tender-crisp and lightly caramelized. 5. While the squash and onion are roasting, make a vinaigrette by putting 4 tablespoons of olive oil, 1K tablespoons sherry vinegar, the sage, and 1 teaspoon grated orange zest in a small bowl. Season with salt and pepper, and whisk to combine. Cover and set aside at room temperature. 6. The crostini can be served warm or at room temperature. Top each baguette slice with squash and a few pieces of onion. If serving warm, arrange on a baking sheet and place in a 350° oven for 5 to 10 minutes. Drizzle with the vinaigrette, sprinkle with Gorgonzola and pumpkin seeds, and serve.
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BRAISED LAMB & WHITE BEANS Serve this one-pot dinner with chunks of warm, artisanal bread. Serves 8
3K–4 lb boneless leg of lamb, trimmed Kosher salt and freshly ground pepper Olive oil 3 medium carrots, finely chopped 3 stalks celery, finely chopped 1 large onion, finely chopped ¼ tsp hot pepper flakes (optional) 4 cloves garlic, minced 1 cup dry red wine 1 cup crushed tomatoes 2–3 cups chicken stock 1 tsp fresh thyme 2 tsp chopped fresh rosemary 1 strip orange peel, about 4 inches long 1 bay leaf 3 cups cooked small white or cannellini beans, drained and rinsed About 12 oz fresh baby spinach 1 Tbsp butter About K cup Panko bread crumbs K tsp dried herbs de Provence About ¼ cup chopped parsley 1. Preheat the oven to 350°. 2. Season the lamb with salt and pepper. Heat a little olive oil in a large stovetop and ovenproof casserole over mediumhigh. Brown the lamb on both sides. Remove and reserve. 94 i m a g e •
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3. Reduce the heat to medium and add a little more olive oil to the pot if necessary. Add the carrots, celery, and onion to the pot. Season with pepper flakes, salt, and pepper, and sauté for about 10 minutes. Add the garlic and sauté 1 to 2 minutes more. Stir in the red wine, bring to a boil, and cook until reduced by half. 4. Add the tomatoes, chicken stock, herbs, and orange peel and bring to a boil. Return the lamb to the pot, bring to a simmer, cover the pot, and transfer to the oven. Cook for 1 hour, turning once or twice. 5. Add the beans* and continue cooking until the lamb is very tender, an additional 30 minutes to 1 hour. Add more chicken stock and/or red wine if the pot seems dry. 6. Meanwhile, melt the butter in a heavy skillet over medium heat. Add the bread crumbs and herbs de Provence and toss until the bread crumbs are lightly coated with butter. Sauté the bread crumbs until crispy and golden. Remove from the heat and reserve. 7. Remove the lamb from the casserole, cover with foil, and let rest for about 10 minutes. Stir handfuls of spinach into the beans until the spinach wilts and is well combined with the beans and sauce. Cut the lamb across the grain into thick slices. Serve with a generous spoonful of the beans, spinach, and sauce, and garnish with crispy bread crumbs and parsley. *If making ahead (always a good idea), remove from the oven, add the beans, cool to room temperature, and refrigerate. To finish cooking, gently bring the lamb and beans to a simmer on the stovetop, transfer to a 350° oven, and continue the directions where you left off. Find image at www.mountainviewpublishing.com •
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DECADENT HOT CHOCOLATE The name says it all! Makes 8 small but very rich servings
1 Tbsp, or to taste, sugar
¼ tsp cinnamon 1 cup heavy cream 8 oz bittersweet chocolate* cut into small pieces ¼ cup hot espresso or very strong coffee (decaf is okay) 2 tsp pure vanilla extract ¼ cup cognac (optional) Garnish: whipped cream and chocolate shavings 1. Whisk the sugar and cinnamon together in a small saucepan, slowly stir in the cream, and add the chocolate. Cook on low, stirring frequently, until the chocolate has melted and the cream is hot but not boiling. 2. Whisk in the espresso, vanilla, and cognac. Pour into tiny cups and serve immediately with a small dollop of whipped cream and a sprinkle of chocolate shavings. *For a sweeter version, use milk chocolate. Writer and chef Susan Nye lives and skis in New Hampshire. She writes for magazines and newspapers throughout New England and shares stories and recipes on her blog, Around the Table, at www.susannye.wordpress.com.
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community BY TOM BRANDES PHOTOS COURTESY OF NHDART
helping animals during disasters
NHDART ADVISES PLANNING NOW FOR EMERGENCIES
When Hurricane Katrina slammed into New Orleans in 2005, many citizens refused to leave their homes and go to emergency shelters without their pets. Nearly 2,000 people died as a result of this natural disaster, and many of them might have survived if they had been able to take their pets with them to a safe shelter.
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A volunteer tends to a puppy. Below: Dom DiNatale speaks to volunteers at an Emergency Alert System (EAS) workshop in Conway, New Hampshire.
In the aftermath of this calamity, state governments recognized the need to accommodate pets in shelters during disasters. Guided by the state veterinarian, the New Hampshire Disaster Animal Response Team (NHDART) is a nonprofit entity that coordinates public and private programs for an effective response to animal safety before, during, and after a disaster or emergency. “There are an estimated 600,000 domestic animals in New Hampshire, or one animal for every two state residents,” says Dominic DiNatale, Director of Emergency Services, Volunteer New Hampshire, and Director of New Hampshire Citizen Corps. “In a disaster, if you have 100 people in a shelter, there could be 45 to 50 animals, so we need to train people to be able to handle potentially thousands of pets in shelters.” Volunteer New Hampshire is a nonprofit organization with a mission to promote volunteerism and the state’s tradition of service, and it serves as a central resource for volunteers, both individuals and organizations. The organization offers training to volunteers and program administrators, recognizes outstanding volunteer service, and helps match volunteers to organizations that need their services.
“Anything pet owners do for themselves, they should do for their animals,” DiNatale says. “Have a ‘go bag’ that includes food, bottled water, a cup to drink from, a leash, and medical records of shots plus any medications the pet takes. Make a communication plan in case cell phone service is disrupted, and discuss having a friend or relative in another area take your pets before disaster strikes.” 98 i m a g e •
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NHDART works with the Humane Society and the Society for the Prevention of Cruelty to Animals to train volunteers to understand animals’ needs. Today, some of the New Hampshire Community Emergency Response Teams (NH CERT) can set up and prepare shelters to handle domestic animals during disasters. Shelters provide food and separate rooms or space for animals in crates or cages, and cats and dogs are separated from each other. Owners are expected to walk and feed their pets, which increases their own comfort level as well as that of their pets. Training covers how to capture animals if they get loose, and how to be safe and recognize different animal behaviors.
Be Prepared
DiNatale stresses the importance of planning ahead, before floods, hurricanes, and other disasters strike. “Anything pet owners do for themselves, they should do for their animals,” he says. “Have a ‘go bag’ that includes food, bottled water, a cup to drink from, a leash, and medical records of shots plus any medications the pet takes. Make a communication plan in case cell phone service is disrupted, and discuss having a friend or relative in another area take your pets before disaster strikes.” In addition, consider in your planning that a major catastrophic event in New Hampshire will likely affect all of New England. In the event of a major disaster, there’s a possibility that abandoned or stray animals will be sent to out-of-state shelters.
Big Animals, Big Challenges
Plans to handle the state’s estimated two million large animals and farm animals are evolving, but owners of these animals need to plan and make arrangements to move them to unaffected farms or designated areas. Trish Morris, chair of the NHDART committee and an attorney practicing animal law and equine law, personally experienced the effects of a 2008 disaster. A tornado struck her property and surrounding farms, resulting in large numbers of cows, horses, and llamas running free. “Planning is 90 percent of the battle, and it’s important to start planning what you’ll do with your large animals,” says Morris. “Put up a window sticker so first responders know what kinds and how many animals you have, and where they are. Also, include your Find image at www.mountainviewpublishing.com •
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veterinarian’s number, any disease or medical information, and your cell phone number(s).” Large animals need space and lots of food and water. (Horses need 12 gallons of water a day.) Owners should consider how and where they could move their large animals in the event of a disaster. CERT team members can take a livestockspecific online course that covers how to handle horses and cows, for example, how to remove them from a muddy ditch, and how to catch a pig. “Following a recent disaster, we couldn’t identify and contact owners, so we put up signs in town, such as ‘If you’re missing animals, they’re at the ice arena,’” says Morris. “The more volunteers we can get the better. If you’re interested in helping your community in a disaster, join a CERT team.”
A Pet Shelter on Wheels
In addition to promoting volunteerism and providing training, NHDART has a 9x16-foot trailer that serves as a mobile pet shelter. Stored in Concord, the Companion Animal Mobile Equipment Trailer (CAMET) has enough equipment to set up a shelter for approximately 80 pets. The CAMET features cages, a generator, a circuit panel/operations center, supplies, food and water dishes, leashes, and ID equipment to photograph pets and owners. The CAMET is used to train volunteers and has been deployed but has not yet seen action in a disaster. Grant funds have been secured to purchase and equip three 6x12-foot trailers to further bolster NHDART’s capabilities during a disaster. These trailers will be outfitted with more basic items to augment CAMET’s specialized supplies. “In every disaster, it’s volunteers who get us through, but NHDART doesn’t have enough volunteers,” adds DiNatale. “If you have a pet or enjoy animals, get prepared and get trained. Have a plan, build a kit, and volunteer today.” a
For more info, call Volunteer NH at (603) 271-7200, or visit the NHDART website at www.newhampshiredart.org. 100 i m a g e •
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health & wellness BY ELIZABETH KELSEY
feeling SAD
Paul Holtzheimer, MD
AN INTERVIEW WITH PAUL HOLTZHEIMER, MD, ON SEASONAL AFFECTIVE DISORDER
Five years ago I moved to the Upper Valley from Florida to join my fiancé. I arrived on Labor Day, and I remember the refreshing crispness in the air—nothing like Florida’s humidity. Not long after, leaves burst into vibrant colors. Pumpkins lined storefronts. I was charmed. As I settled in to what I thought of as my quaint New England life, I didn’t even notice the days growing shorter and darker. Before long, though, that refreshing autumn air became a harsh winter wind, snow fell instead of leaves, and I began to feel an acute isolation from my community in Tallahassee. By midwinter, I struggled to wake up in the mornings. Although I was an active athlete, I felt sluggish and gained six pounds. I found myself tearing up over small matters and growing annoyed at trivialities.
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health & wellness
“You don’t sound like your usual self. You seem irritable and depressed,” my best friend in Florida said when I called her one day in January. “Do you think you might have seasonal affective disorder?” Her question was a relief. It was good to know there might be a reason for what I was going through. I had known about “the winter blues” but hadn’t considered the condition. I’d spent my early childhood in Maine and loved the winters. More recently, I’d attended grad school in the Netherlands—certainly no tropical paradise—with no ill effect.
Why Do People Get SAD?
Seasonal affective disorder, or as it is known by the appropriate acronym SAD, is depression that surfaces at a specific time of year. According to one study, it afflicts 9.7 percent of New Hampshire’s population. Besides depression, symptoms include fatigue, irritability, sluggishness, and weight gain (often due to cravings for carbohydrates). Although the disorder can occur at other times of the year, it is most common in winter. With these factors in mind, it isn’t surprising that SAD may actually be similar to a form of hibernation. Paul Holtzheimer, MD, Associate Professor of Psychiatry at Geisel School of Medicine and Director of the Mood Disorders Clinic at Dartmouth Hitchcock Medical Center, says mood disorders including SAD are related in part to the body’s cycles. “Every system in our bodies follows a circadian rhythm,” he says. “Neurotransmitters in the brain such as serotonin, norepinephrine, and dopamine all fluctuate during the day according to our bodies’ circadian clock.” With winter depression, the most commonly accepted hypothesis is that the decreased photoperiod—the lack of sunlight during the day— disturbs the system. Seasonal affective disorder tends to occur later in life. “Our brain is 102 i m a g e •
Winter 2013/2014
An example of a light therapy light box, the Verilux HappyLite Deluxe Sunshine Simulator.
constantly changing over time, and it’s not uncommon at all for people in their teens and 20s to not have a significant problem and then develop it in their 30s and 40s,” Holtzheimer says. According to the Diagnostic and Statistical Manual for Mental Disorders, women comprise 60 to 90 percent of people with a seasonal depressive pattern. But, Holtzheimer points out, “It’s hard to know whether gender is a specific risk factor beyond the fact that women are more likely to have depression in general.”
Seeing the Light
For those who think they may have SAD, it is important to get evaluated for depression. Holtzheimer says, “The general advice would be if they’re currently seeing a psychiatrist, definitely start there; if they’re not, they should talk to a primary care provider and essentially go through an interview to assess current and past symptoms of depression. Somebody who has depression in the winter may have depression other times in the year, and it is important to recognize if they’re in a major depressive episode that may require specific treatment.” If a seasonal pattern is established, the first line of treatment is light therapy. Light boxes, which emit 10,000 lux (lux is a unit of illumination), simulate full daylight and regulate brain chemicals that affect mood.
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in motion
health & wellness
Holtzheimer advises patients to sit in front of a light box for 20 to 30 minutes upon waking each morning. Another form of light therapy that may be easier to comply with is a dawn simulator, a type of lightemitting alarm clock that wakes people naturally by sending light signals to the brain. In more severe cases, where patients may be having suicidal thoughts or significant dysfunction such as cognitive problems and low energy, Holtzheimer says psychotherapy and antidepressant medication should be considered. To Everything There Is a Season In my own experience, once I realized I had SAD five years ago, I read up on the condition and ordered a light box (manufactured in Canada, not surprisingly) online. I postponed my daily run from early morning until noon when natural light was brightest. Although I didn’t feel quite as chipper as I’d been under the Florida sun, I noticed an improvement within a month. Over the years, though, I was surprised to discover I no longer dreaded the darkness. Now that I lived in a seasonal place, I began to live a cyclical life, and I realized every season had its turn—even winter. I tend to be extremely active in spring, summer, and fall—visiting friends in other states, participating in athletic events, and attending various conferences. Although I still take care to get outdoors in winter months and make sure I’m getting enough light, I now take winter as a quiet time to rest and reflect, and to spend more time inside. I see it as my time to hibernate. a
For more information on SAD and mood disorders, contact: Mood Disorders Service Department of Psychiatry Dartmouth–Hitchcock Medical Center (603) 650-4914 Mood@Dartmouth.edu mood.dartmouth.edu 104 i m a g e •
Winter 2013/2014
the
pick
a rt s & ent ert a inm ent
Through December 31 White Christmas Info: (802) 296-7000, www.northernstage.org Northern Stage, Brigg’s Opera House December 13–15 FAME – The Musical Info: (603) 448-0400, www.lebanonoperahouse.org Lebanon Opera House, 13, 7pm; 14, 2 & 7pm; 15, 2pm December 14 Sinatra and All That Jazz with Rob Zappulla’s Quintet Info: (603) 542-4433, www.claremontoperahouse.org Claremont Opera House, 7pm January 7 TML Book Discussion Group: Sweet Tooth by Ian McEwan Info: www.tracylibrary.org Tracy Memorial Library, 7pm
The Pick is sponsored by St. Johnsbury Academy
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the pick
February 5–23
The Fox on the Fairway Northern Stage, Briggs Opera House
January 11 Café 58: John Lovejoy Info: (603) 542-4433, www.claremontoperahouse.org Claremont Opera House, 7:30pm January 23 Swazzle’s Dream Carver Info: (603) 448-0400, www.lebanonoperahouse.org Lebanon Opera House, 10am January 26 Ice Day Info: www.musterfieldfarm.com Muster Field Farm, 9am February 1 Country Jamboree Info: (603) 542-4433, www.claremontoperahouse.org Claremont Opera House, 7:30pm
Enfield Shaker Museum Highlights 447 NH Route 4A Enfield, NH (603) 632-4346 www.shakermuseum.org December 13 Holiday Open House & Extended Gift Shop Hours 10am–8pm
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February 4 TML Book Discussion Group: Vicksburg, 1863 by Winston Groom Info: www.tracylibrary.org Tracy Memorial Library, 7pm February 5–23 The Fox on the Fairway Info: (802) 296-7000, www.northernstage.org Northern Stage, Brigg’s Opera House February 22 Claremont’s Got Talent 2 Info: (603) 542-4433, www.claremontoperahouse.org Claremont Opera House, 7pm
December 14 Breakfast with Santa Mr. and Mrs. Claus are stopping by the museum to enjoy homemade pancakes with you and your family! 9–11am December 15 The Cookie Fair Our annual Cookie Fair is back and better than ever! 1–2pm
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the pick
January 16
Red Baraat Spaulding Auditorium 7pm
Hopkins Center Highlights Dartmouth College, Hanover, NH (603) 646-2422 www.hop.dartmouth.edu
December 12–15 The Christmas Revels Spaulding Auditorium, 12 & 13, 7pm; 14, 2 & 7pm, 15, 1 & 5pm December 14–15 Met Opera in HD: Falstaff Loew Auditorium, 1pm January 7–8 Bill T. Jones/Arnie Zane Dance Company The Moore Theater, 7pm January 10–11 Shadowlight Productions: Poro Oyna: The Myth of the Aynu The Moore Theater, 8pm January 16 Red Baraat Spaulding Auditorium, 7pm January 17–18 Los Angeles Poverty Department/ Wunderbaum: Hospital The Moore Theater, 8pm 108 i m a g e •
Winter 2013/2014
February 15
Dartmouth College Glee Club
Spaulding Auditorium 8pm
January 24 Dr. Lonnie Smith’s “In the Beginning” Octet Spaulding Auditorium, 8pm January 31 The English Concert with Harry Bicket Spaulding Auditorium, 8pm February 4 Dartmouth Idol Semi-Finals 2014 Spaulding Auditorium, 7pm February 8 Barbary Coast Jazz Ensemble Spaulding Auditorium, 8pm February 15 Dartmouth College Glee Club Spaulding Auditorium, 8pm Find image at www.mountainviewpublishing.com •
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the pick
February 23
Dartmouth College Wind Ensemble
Spaulding Auditorium 2pm
February 21–23 & 27–28 Dartmouth Theater Department: Spring Awakening: A Rock Musical Spaulding Auditorium, 21, 22, 27 & 28, 8pm; 23, 2pm February 23 Dartmouth College Wind Ensemble Spaulding Auditorium, 2pm February 27 Phil Niblock Rollins Chapel, 7pm February 28–March 2 NCCT’s Annual Teen Show: Seussical the Musical Info: ncct.org
Wishing you and your family a happy and healthy holiday season!
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Advertisers Index Action Garage Door 90 Alice Peck Day Hospital 48 Annemarie Schmidt European Face & Body Studio 56 Appletree Opticians 48 Armistead Caregiver Services 33 Artifactory 81 AVA Gallery 90 Barre Tile 92 Biron’s Flooring 88 Blanc & Bailey 74 Blodgett’s Sash & Door 103 Blood’s Catering 80 Braeburn Siberians 110 Brown’s Floormasters 79 Cabinetry Concepts & Surface Solutions Inside back cover Carpet King & Tile 104 Cioffredi & Associates 47 Claremont Opera House 20 Claremont Savings Bank 2 Colonial Pharmacy 100 Colonial Woodworking 49 Connecticut Valley Home Care & Hospice 5 Connecticut Valley Orthopaedics & Sports Medicine Inside front cover Country Kids Clothing 3 Creative Lighting 57 Crown Point Cabinetry 4 DB Landscaping 40 Dartmouth Coach 102 Davis Alterations & Building 87 DHMC 10 Dorr Mill Store 56 Doctor Sam’s Eye Care 106 Elevation Clothing 6 Elixir 106 Elk Creek Ranch 95 Enfield Shaker Museum 99 Ennis Construction 82 Eyeglass Outlet 74 Eyes on Elm 6 Favreau Interior Design 9 Flat Rock Tile 41 Floorcraft 91 Flying Goose Brew Pub 39 Footprints 8 Four Seasons/Sotheby’s 21 Gateway Motors 84 Gifford Medical Center 92 Gilberte Interiors 46 Greenwood Kitchens 96 Hanover True Value 54 Henderson’s Tree & Garden Services 49 & 103 Home Hill Inn 19 Huberts 1 Illuminations by Barre Electric 40 JSLA 95 Jeff Wilmot Painting 32 Junction Frame Shop 86 Just Paradise 111 LF Trottier and Sons 42 LaValley Building Supply Back cover Lake Sunapee Region VNA 31 Lane Eye Associates 78 Lebanon Floral & Plants 80 Lebanon Opera House 30 Listen Community Services 28 Longacre’s Nursery Center 73 Love’s Bedding & Furniture 83 Lumber Barn 104
MJ Harrington & Co. 32 Mascoma Dental Associates 82 Mascoma Savings Bank 12 Melaza Bistro 7 Merryfield Investments 55 Mountain Meadow Golf 11 Mt. Ascutney Hospital 107 Nathan Wechsler 95 Nature Calls 15 New London Gallery 18 New London Inn 93 Newport Chevrolet Buick GMC 23 Nonni’s Italian Eatery 47 Northcape Design Build 55 Northern Motorsports 83 NT Ferro Jewelers 7 Old Hampshire Designs 46 Omer & Bob’s 109 On Stage 110 Pellettieri Landscape 27 Perry’s Oil 108 Phlox 7 Phoenix Rising Boutique 18 Pi Brick Oven Trattoria 6 PowerHouse Mall 94 Purple Crayon/Artistree 107 Rare Essentials 31 Revered Painting 100 Richard Electric 102 Riverlight Builders 93 Royal Towne Gifts 109 Santavicca Dental Associates 94 Schell Noble 20 Seven Barrel Brewery 45 Springfield Regional Development 57 St. Johnsbury Academy 105 Stateline Sports 88 Stonewall/Bentley’s 96 Sudie’s 8 Sugar River Bank 78 Sunapee Getaways 80 Systems Plus Computers 96 TK Sportswear 82 The Carriage Shed 86 The Granite Group 13 The Hanover Inn 33 The Inn at Weathersfield 109 The Paper Store 17 The Red Wagon Toy Co. 6 The Retreat at Goldenview 42 The Taylor-Palmer Agency 88 The Vernondale General Store 41 The Woodlands 81 The Woodstock Gallery 7 Tip Top Tire 107 Top Drawer 99 Townline Equipment Co. 108 Twin State Coins 74 Unicorn 8 Upper Valley Aquatic Center 92 Upper Valley Haven 110 Vermont Facial Aesthetics 103 Vessels & Jewels 99 Visiting Nurse & Hospice of VT & NH 91 Vitt Brannen Loftus 106 WISE 93 White River Car Wash 100 White River Family Eye Care 87 Wilson Tire 30 Window Improvement Masters 78 Woodstock Chamber of Commerce 8 Woodstock Inn 39 & 91
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celebrate the moment
celebrating YOU this winter!
d some buds
cer, an Jessica, Spen
aine!
rafting in M
Dogsledding with Braeburn Siberians in Vermont is a fun family adventure!
Victoria at the Cala Morell Beach in Minorca, Spain, after an afternoon of picnicking and swimming.
Partying on a sandbar off the Jersey shore for three hours before it disappeared! on were married ndall Smith n, Vermont. Ke d an an aterm Junctio Stephanie W r home in White River ei June 22 at th
Fab 15 at the finish line for The Prouty event, (from left) Cheryl Sady, Nancy Malmquist, Lynn Kochanek, Linda Boucher, and Cheryl Frisch. Scott W. of Killdeer Farm Stand and his bride Lucy exchanged vows last April overlooking the Colorado River in Moab, Utah.
Send photos of your special moments to dthompson@ mountainview publishing.biz.
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