image culture • community • lifestyle
LEBANON FOOD CO-OP’S NEW CULINARY LEARNING CENTER
LONGACRES NURSERY CENTER ALL IN THE FAMILY
CHOCOLATEFEST
SWEETS IN NEW LONDON
Fall 2014 vol. 9 no. 3 $4.95
PUMPKINS GALORE! AND MORE AT LINCOLN FARMS
Shop these fine stores at
Rte 12A, West Lebanon (Just off I-89 - Exit 20)
The PowerHouse Mall
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• Visit
Historic Woodstock •
contents
features
FALL 2014
VOL. 9 NO.
3
34 | Lincoln Farm Pumpkin dreams in cow country. by Sara Tucker
50 | The Co-op’s
Culinary Learning Center Greater than the sum of its ingredients. by Victoria Pipas
On the cover: Photo by Jack Rowell from Lincoln Farm story. This page: Photo by Gabrielle Varela from Longacres story.
14 i m a g e •
Fall 2014
78 | Longacres
Nursery Center
A family tree brings trees and more to the Upper Valley. by Justine M. Kohr
contents
73
88
66 departments 19 Editor’s Note
73 In the Limelight
20 Contributors
by Laura Harris-Hirsch
Claremont Spice & Dry Goods.
22 Online Exclusives
88 First Glance
24 Monthly Tidbits
by Mary Gow
Fall facts, fun & adventure.
32 Season’s Best
Roasted pumpkin seeds.
43 Great Ideas
Judge-for-a-day at ChocolateFest. by Susan Nye
58 Active Life
Bear watching in British Columbia. by Lisa Densmore Ballard
66 What’s New
Farnum Hill Ciders. by Katherine P. Cox
16 i m a g e •
Fall 2014
Revolution fashion show.
97 Perspectives
Crossing your tees. by Carole Spearin McCauley
103 The Pick
Calendar of local events.
111 Advertisers Index 112 Celebrate the Moment Readers share their photos.
30
Destination New London Shop, Dine & Be Pampered!
image culture
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fall • 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
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Bob Frisch
KEEP US POSTED: image magazine wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, image, 135 Lyme Road, Hanover, NH 03755. Or email us at: dthompson@mountainviewpublishing.com. Advertising inquiries may be made by email to rcfrisch1@comcast.net. image is published quarterly by Mountain View Publishing, LLC © 2014. All rights reserved. Reproduction in whole or part is strictly prohibited. image magazine accepts no responsibility for unsolicited manuscripts, artwork, or photographs.
18 i m a g e •
Fall 2014
editor’s note
Back to School With fall’s arrival, our thoughts turn to unpacking sweaters, raking leaves, and getting the children ready to go back to school. I’ve always enjoyed these activities very much, and I still recall my own excitement regarding the first day of school every year. Preparations included shopping for new shoes (I still adore penny loafers!), a couple of new outfits, and—maybe the best of all—new school supplies. The best part of all this newness to me was all the wonderful aromas associated with these things— the smell of new leather, crisply starched and ironed blouses, and freshly sharpened pencils—they all gave me great pleasure. Besides pencils, I loved the aroma of the entire classroom with mingled scents of crayons, modeling clay, big jars of white paste, construction paper, and—best of all— mimeographed papers. What a fabulous smell! I bet the kids today don’t know what a mimeograph machine is, but I loved nothing more than holding the paper up to my face to take in a deep breath of the intoxicating aroma every time the teacher passed out tests—still damp—just off the machine. The sweet, permeating scent lasted until the ink dried, and the bright purple color of the printed words only added to the wonderment. According to Wikipedia, Thomas Edison received the patent in 1876, and the machine worked by forcing ink through a stencil onto paper: “Once prepared, the stencil is wrapped around the ink-filled drum of the rotary machine. When a blank sheet of paper is drawn between the rotating drum and a pressure roller, ink is forced through the holes on the stencil onto the paper.” The advent of affordable photo copiers contributed to the demise of the mimeograph, although I learned that the machine is still used in developing countries. Would it be odd as a tourist to put this on my list of “must-sees”: An office that uses a mimeograph? Oh, just to smell that scent one more time! The staff and I wish you a fabulous fall filled with wonderful aromas, fantastic foliage, and your favorite football team. Go Pats!
Deborah Thompson Executive Editor dthompson@mountainviewpublishing.com
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19
about our contributors Vicki Beaver Vicki is a freelance photographer, writer, and biologist who divides her time between living in Claremont, New Hampshire, and traveling and working in distant places. Most recently she has been spending summers in the Arctic and winters in Antarctica researching and serving as a guide. For this issue she enjoyed photographing the Claremont Spice & Dry Goods store, which she frequents regularly. She has been contributing to image and other Mountain View publications for several years. Justine Kohr Justine is a writer and communications professional who loves to hike, cook, and laugh. A western Massachusetts native, she currently lives in West Lebanon and works for the Tuck School of Business at Dartmouth College. She has written for the Quechee Times, the Valley News, the Hartford Advocate, and other publications. She previously worked as an editor at LongHill Partners Publishing, Inc. in Woodstock, Vermont. Carole Spearin McCauley Carole is a writer/editor and the author of 12 books, both nonfiction and mystery novels. Her short work has appeared in 200 anthologies, periodicals, and online, including the New York Times, Redbook, New England Review, and Woman’s World. Two poems have won international prizes from USA Today and Radio Netherlands Worldwide. She teaches writing in Dartmouth’s adult ed program.
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 in Montpelier, Vermont; and the Main Street Museum of Art in White River Junction, Vermont.
Sara Tucker Sara Tucker is an independent journalist who comes from a long line of Vermont farmers. Her article “Pumpkin Dreams in Cow Country” profiles a farm family with strong ties to the community they serve. “Farming is both an art and a science,” she says, “and I’m in awe of people who do it well.” Sara is the author of Our House in Arusha (Kindle version $2.99) and An Irruption of Owls, a memoir set in Vermont. You can follow her on Facebook, Goodreads, or her blog, Sadie and Company, or email her at saratucker@aol.com.
Gabrielle Varela Gabrielle is a photographer and bartender living in the Upper Valley. Her work has appeared in Washington, DC’s Brightest Young Things, Smithsonian Magazine’s Editor’s Picks of 2010, National Geographic’s Intelligent Travel Blog, and the Valley News. For further reporting of her musings and enterprises, you can follow her at MissVarelaBlog via Wordpress or tweet her @Miss_Varela. 20 i m a g e •
Fall 2014
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22 i m a g e •
Fall 2014
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MONTHLY T I D B I T S F A L L
F A C T S ,
F U N
&
A D V E N T U R E
SEPTEMBER PICK THE PERFECT APPLE For those of us in the Upper Valley, September means apple picking! But do you know the proper way to do it? Even though apples are one of the easiest fruits to pick, there are a few basic rules: Select firm, bruise-free apples. Since there are so many varieties of apples, the color doesn’t necessarily indicate ripeness. Ripe apples should be crisp and firm—the farmer can point you in the right direction. Apples ripen from the outside of the tree toward the center, so the apples on the outside of the tree will ripen first. When you find the perfect apple, place the palm of your hand around it. With slight pressure, squeeze and gently twist it from the tree. You can also roll the apple upward off the branch and give it a twist. It’s important to pick the apple without the leaves, so the small fruit bud will stay intact and produce an apple for next year’s crop. Place the apples in your bag or basket gently to prevent bruising, which will cause them to spoil more quickly. Keep your apples cool, and wait to wash them until just before you eat or use them in recipes to prevent spoilage. Freshly picked apples will generally keep for weeks.
September 20 (the third Saturday) is International Eat an Apple Day. Enjoy just-picked fruit from Riverview Farm in Plainfield or Poverty Lane Orchards in Lebanon. 24 i m a g e •
SCHOOL SMART
As children return to school, save money and reduce your carbon footprint by recycling binders from last year.
BACKPACK TIPS FOR BACK TO SCHOOL
As the new school year begins, the carefree days of summer are replaced with a more structured schedule of waking up early, studying for exams, and plenty of homework. Have you hefted your child’s backpack lately? Most kids are lugging around backpacks that weigh a ton— and a backpack that’s too heavy or doesn’t fit the child can have lasting effects. “Backpacks are designed to distribute the weight of the load among some of the body’s strongest muscles,” says orthopedic surgeon and American Academy of Orthopaedic Surgeons spokesman Dr. Michael Wade Shrader. “But when worn incorrectly, injuries such as strains, sprains, and posture problems can occur.” Kids should carry no more than 15 to 20 percent of their body weight. They should use both shoulder straps on backpacks and adjust them so the load is close to the back. Encourage kids to carry only what’s necessary for that day’s schoolwork or homework, and watch them as they put on and take off their backpack to see if they’re having a hard time. Choose a backpack that’s an appropriate size for your child. If your child is feeling numbness in her arms or legs, this is an indication that the backpack fits poorly or she’s carrying too much weight.
Fall 2014
“There is no force so powerful as an idea whose time has come.” —Everett Dirksen
KIDS & SLEEP Most kids dread the transition from sleeping late in the summer to waking up early for school, but adequate sleep is vital for good health and learning. Studies show that sleep helps strengthen memories formed throughout the day and helps link new
memories to earlier ones. According to the National Institutes of Health, if you haven’t slept, your ability to learn new things could drop by 40 percent. School-age children and teenagers need at least nine hours of sleep every night. The NIH recommends setting a
sleep schedule and going to bed and waking up at the same time each day. Keep the temperature of your child’s bedroom on the cool side, and remove TVs, computers, and other electronic devices from the bedroom to help create an environment for restful sleep.
EYES TO THE SKY
You can’t beat the mild days and cool (but not too cold) nights of September. It’s the perfect time to grab a blanket and gaze at the clear night sky. Mercury is at its most visible all month, and you’ll want to grab your telescope on the 29th in particular. The star Antares (a giant red star in the constellation Scorpius), Mars, Saturn, and the slim crescent moon will be visible above the western horizon as twilight ends. Visit nightskyonline.info for a chart to show you exactly what to look for!
Find image at www.mountainviewpublishing.com •
25
MONTHLY T I D B I T S OCTOBER GOODNIGHT, GARDEN – GOODNIGHT, LAWN Fall is lime time for many lawns; applied this month, lime will begin to raise your lawn’s pH over the winter for spring growth. Soil pH, a measure of the soil’s acidity or alkalinity, can influence the vigor and quality of lawn. Here in New England where rainfall exceeds 20 inches a year (and sometimes, a month), basic or alkaline-forming ions such as calcium and magnesium are leached from soil, creating acidic soil conditions that impede good turf growth. The optimum pH level for turf is in the your soil soil 6.0 to 6.5 range, so it’s a smart idea to test your before you add lime. Too much can be as harmful as too little.
KEEP AN EYE OUT FOR THE GREAT PUMPKIN! What would October be without a trip to a pumpkin patch? And lucky us—pumpkin patches abound in our neck of the woods! Pick a crisp, fall day and head to your favorite farm, or explore a new one. You’ll find lots for kids to do, like corn mazes, but all will enjoy a romp through a field, running from gourd to gourd to find just the right ones for jack-o’-lanterns. When you’re done and you’ve hauled your treasures to the stand, enjoy a glass of fresh cider to quench the thirst everyone will have worked up. Alyson’s Orchards in Walpole and Poverty Lane Orchards in West Lebanon are in New Hampshire, or take a short drive across the Connecticut River and visit Moore’s Orchard in North Pomfret, Vermont. And don’t forget to save your pumpkin seeds for roasting (see page 32).
TRICK-OR-TREAT
For Halloween safety, carry a flashlight and add reflective glow tape to costumes for trick-or-treating.
26 i m a g e •
Fall 2014
HARVESTING LEAVES
It’s been said that all good things must come to an end. That’s certainly true about our abundance of red, gold, orange, and yellow leaves here in the Northeast. Somehow, they just don’t look as grand covering our yards, walkways, patios, and gardens. Autumn’s big show comes to a finale as leaves drop to the ground. But used correctly, that unwanted harvest can be put to good use. Instead of raking, bagging, and hauling, use leaves to enrich your lawn and gardens. Fallen leaves make good mulch around perennials, bushes, and trees, where they provide insulation against winter winds and freezing temperatures and help enrich soil. Shred them with a mower if you can, and pile them around plants about three or four inches deep. As they begin to decompose, beneficial nutrients and organic matter are returned to the soil. If you compost, add leaves to your pile. It’s like an early Thanksgiving dinner for your compost! Leaves help balance nutrients from grass clippings and other matter, and also speed up the decomposition process, especially when shredded. You can even dig shredded leaves right into the soil, where they’ll release nutrients that will improve soil quality for spring planting. Be sure to shred leaves before you leave them on the lawn.
HEALTHY FATS
Sunflowers are in full bloom this season! For a hit of healthy fats, top your morning oatmeal with a spoonful of roasted sunflower seeds.
Find image at www.mountainviewpublishing.com •
27
MONTHLY T I D B I T S NOVEMBER GO AHEAD—LICK THAT SPOON!
Besides Thanksgiving, why not celebrate Peanut Butter Lovers Month during November? While its calorie count may not put this creamy treat into the diet food category, with 8 grams of protein and 2 grams of fiber per serving, peanut butter keeps you feeling full longer, which may help you eat less in the long run. In addition to being delicious, peanut butter contains healthy monounsaturated fat and has been shown in studies to reduce the risk of heart disease, diabetes, and other conditions. According to a study published in the Journal of the American Medical Association, 1 ounce of nuts or peanut butter (about 2 tablespoons) at least 5 days a week can lower the risk of developing diabetes by almost 30 percent.
QUICK PICK-ME-UP
Try apple slices spread with peanut butter for a fast, nutritious snack. Make them even tastier—and add nutrients—by sprinkling a few sunflower seeds or raisins on top.
Refrigerator Wasteland? We all know how leftovers and even fresh foods can wend their way to the back of the refrigerator, out of sight and out of mind. While you have every intention of eating that doggie-bag dinner you toted home from the restaurant for lunch the next day, a few weeks later when you rediscover it, it’s not looking familiar, and it’s definitely not looking appetizing! Scrunching up your face, you try your best to remember what it was and why on earth you saved it. No worries—November 15 is Clean Out Your Refrigerator Day. 28 i m a g e •
Fall 2014
(Are our fridges so bad that we need an actual day dedicated to sanitizing them?) A majority of people agree that the most offensive fridges are found in the workplace, which may be attributed to the thinking that no one will know who owns the horrible boxed surprise that’s been lurking on the bottom shelf for months. At any rate, Thanksgiving is coming, and you’ll need space for all those leftovers, so be brave, dive in, and start cleaning! Keep the food-safety adage in mind: When in doubt, toss it out.
November 15 is Clean Out Your Refrigerator Day
NEW HAMPSHIRE’S PRESIDENT
On November 23, wish Franklin Pierce a posthumous happy 210th birthday. A native of Hillsborough, New Hampshire, Pierce was the 14th president of the United States. The Frankin Pierce Homestead in Hillsborough, the President’s childhood home, welcomes visitors until October 13. Visit hillsboroughhistory.org for hours and more information. You can also visit the Pierce Manse in Concord, the only home ever owned and lived in by the President. The historical site is open to the public until October 11. Go to www.piercemanse.org for details. The Manse is operated by the Pierce Brigade, the volunteer group that saved the house from demolition in 1971.
SQUASH, ANYONE?
Squash grows in a cornucopia of varieties—all easily pierced and oven-roasted for a juicy side dish. Try butternut squash with rosemary and olive oil, acorn squash with brown sugar, or spaghetti squash with pesto and Parmesan. Squash contains folate, a vitamin that prevents birth defects and is recommended for pregnant women.
Find image at www.mountainviewpublishing.com •
29
Destination New London...
Serendipity 257 Newport Road New London, NH (603) 526-4475 serendipityofnewlondon.com Mon–Sat 9:30am–5:30pm Sun 11am–4pm
Flash Photo / Flash Pack & Ship New London Shopping Center 277 Newport Road New London, NH (603) 526-2400 flashphotonh.com
Unleashed 277 Newport Road New London, NH (603) 526-2088 Mon–Fri 9am–5:30pm Sat 9am–5pm Sun 10am–2pm
New London Inn & Coach House Restaurant 353 Main Street New London, NH (603) 526-2791 thenewlondoninn.com
Graze Sustainable Table 207 Main Street New London, NH (603) 526-2488 grazethreej.com Mon–Thu 11:30am–9pm Fri 11:30am–10pm; Sat 9am–10pm Sun 9am–9pm
Clarke’s Hardware 257 Newport Road New London, NH (603) 526-2800 clarkeshardware.com
Mon–Fri 9am–5:30pm Sat 9:30am–4pm
Please visit our website for our current hours.
Mon–Fri 8am–5:30pm Sat 9am–5pm Sun 9am–1pm
New London Opticians
Tatewell Gallery
New London Upholstery
3 Colonial Place New London, NH (603) 526-6990 Mon, Tue, Fri 9am–5pm Wed & Sat 9am–12pm Thu 9am–7pm
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Fall 2014
255 Newport Road New London, NH (603) 526-2910 tatewell.com Mon–Sat 9am–5:30pm
Scytheville Row 75 Newport Road #7 New London, NH (603) 526-9498 Mon–Fri 9am–5pm
Shop, Dine, & Be Pampered!
Floorcraft
Morgan Hill Bookstore
From House Too Home
231 NH Route 11 Wilmot, NH (603) 526-2600 floorcraftnh.com
253 Main Street New London, NH (603) 526-5850 morganhillbookstore.com
276 Newport Road New London, NH (603) 463-7845 fromhousetoohome.com
Mon–Fri 8am–5pm Sat 8am–1pm
Mon–Fri 9am–5:30pm Sat 9am–5pm Sun 11am–3pm
Mon–Sat 10am–5pm Closed Sun
The Flying Goose Brew Pub
Gourmet Garden
Millstone at 74 Main
40 Andover Road New London, NH (603) 526-6899 flyinggoose.com
195 Main Street New London, NH (603) 526-6656 gourmetgardenonline.com
74 Newport Road New London, NH (603) 526-4201 74mainrestaurant.com
Serving Daily 11:30am–9pm
Tue–Sat 11am–7pm Sun 11am–3pm Anytime by appointment
Mon–Sat 11:30am–9pm Sunday 11am-9pm Sun Brunch 11am–2pm
Jensen & Yurich Home
Game Set Mat
The Inn at Pleasant Lake
353 Main Street New London, NH (603) 526-2827 jensenandyurichhome.com
15 South Main Street, Lower Level Hanover, NH (603) 277-9763 gamesetmat.com
853 Pleasant Street New London, NH (603) 526-6271 innatpleasantlake.com
Tue–Sat 10am–5pm Sun 11am–3pm
Mon–Wed 10am–6pm Thurs-Sat 10am-7pm Sun 11–6pm
Please visit our website for our current hours.
Find image at www.mountainviewpublishing.com •
31
season’s best
roasted pumpkin seeds The perfect snack or crowd-pleasing appetizer
It’s always a treat to learn that a delicious food you already love just happens to be packed with nutrition. Snacking seems less sinful when a variety of vitamins, minerals, healthy fats, and other nutrients are hiding behind lots of flavor and an addictive crunch. Fall is the season for pumpkins—and with Halloween and Thanksgiving right around the corner, you’re sure to have at least one on hand. After you’ve scooped out the insides of your jack-o’lantern or prepared a holiday pumpkin pie, save those seeds!
HEALTHY & DELICIOUS Pumpkin seeds, also known as pepitas, are rich in phosphorus, magnesium, iron, manganese, zinc, and copper. They’re also a good source of vitamin A, vitamins B1, B2, and B3, protein, hearthealthy monounsaturated fats, and phytosterols, plant compounds that support healthy cholesterol. The nutrients in pumpkin seeds have been found to support prostate health as well.
TIPS FOR ROASTING For the freshest pumpkin seeds, scoop them directly out of a pumpkin and clean them off under cold running water while they’re still moist. Let them air dry before roasting. Roasting pumpkin seeds couldn’t be easier. Cover a cookie sheet with foil or parchment paper and lay the pumpkin seeds out in a single layer. Drizzle with light olive oil and seasonings of your choice. Bake them at 300° for about 30 minutes or until golden. Shake the pan repeatedly while baking and keep an eye on them so they don't burn. Here are a few of our favorite seasoning combinations. Anything but Basic: Toss 1K cups of pumpkin seeds with 2 tablespoons of melted butter and a pinch of salt (or to taste). Ginger-Orange: Mix pumpkin seeds with 2 tablespoons melted butter or olive oil, 2 tablespoons sugar, 1 teaspoon ground ginger, and the zest from an orange. Cheesy Seeds: Toss pumpkin seeds in 2 tablespoons butter, N cup Parmesan cheese, and 1 to 2 teaspoons of freshly cracked black pepper.
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Fall 2014
Peppery Pepitas: Combine pumpkin seeds, 2 tablespoons of butter or olive oil, 2 teaspoons garlic powder, 1 teaspoon of salt, 1 teaspoon of crushed red pepper, and K teaspoon of freshly cracked black pepper. Pumpkin Seeds with a Kick: Mix pumpkin seeds with 2 tablespoons olive oil, 1 teaspoon chili powder, V to N teaspoon of cayenne pepper (or more if you want a bigger kick!), K teaspoon salt, and 2 teaspoons of fresh lime juice. Sugar & Spice: Toss pumpkin seeds with 2 tablespoons melted butter, 2 tablespoons granulated sugar, 1 teaspoon of cinnamon, K teaspoon of nutmeg, and a pinch of salt. a
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33
An old truck Ashley’s father dragged out of the woods in Chelsea now serves as a popular prop for family and farm photos. Opposite: Sam and Ashley Lincoln.
34 i m a g e •
Fall 2014
Pumpkin Dreams in
Cow Country
A L A B O R O F LOV E —A WO R K I N P R O G R E SS
There are good years in farming and bad years, and then, there are pivotal years. The year 2009 was a pivotal one for Sam and Ashley Lincoln. Their farm in Orange County, Vermont, sold crops and supplies to dairy farmers, and nobody had any money.
“The economy was bad, and the dairy economy was really bad,” Sam recalls. “I did business with a lot of good farmers, and I didn’t have any bad debt, but there was so much risk.” Sam is a big man with a ruddy complexion and an unmistakable Green Mountain twang. Now 40, he has done farmwork almost every day of his life. As he speaks, morning sunlight streams through spotless windows onto the farmhouse table; his wife pours coffee for visitors; and the fragrance of banana bread fills the air. BY SARA TUCKER 6 PHOTOS BY JACK ROWELL
Find image at www.mountainviewpublishing.com •
35
This is a family for whom farming is a passion bordering on obsession. Above: Farm visitors pose with their pumpkins. Clockwise from right: Ashley Lincoln greets Mark Miller, who stops at the farm every time he visits the area from Florida. John Lincoln checks on the pigs. Views inside the farm stand. Mark and Ingrid Miller show off their choice. Opposite, from top: The “vice presidents of marketing� Matt and John Lincoln. Planter built by a VTC student and Lincoln Farm employee from stones on the farm. The logo on the sign was hand painted by a local artist. The honor system is still used for payment.
36 i m a g e •
Fall 2014
“A lot of my desire to farm the way we do is because of the boys,” says Ashley. “I want them to understand what a hard day’s work is and to be physically tired at the end of the day.”
“The local food movement was taking off,” Sam continues, “and it seemed almost recession proof. People had to eat. That’s what I kept thinking. What am I going to generate every year that people almost have to buy? Vegetables had been a weekend hobby for us, providing a little side income. Logging was another sideline. So in 2009, we turned the business upside down.”
A Shared Passion Today, the Lincolns and their two boys—Matt, 10, and John, 8—grow between six and eight acres of produce, much of which they sell directly to consumers along with eggs, poultry, and sausage. “People thought I was a fool to go into vegetables,” Sam says. “Around here, you’re not considered a real farm if you don’t have dairy cows.” Across the table, Ashley nods. She is an umpteenth-generation Vermont farm girl who hails from the other side of Chelsea Mountain. The story of how she met Sam involves shopping for tractor weights. This is a family for whom farming is a passion bordering on obsession. It’s also a passion they share freely with one and all. When the pigs escape from their pens in winter and have to be chased around the Find image at www.mountainviewpublishing.com •
37
Clockwise from above: Best friends travel from Montpelier to spend the afternoon at the farm. Charlie, the family black lab and official greeter, never misses a ride to the patch. Always something to do on the farm! Opposite: John returns from delivering day-old produce and grain to his pigs in the pasture.
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barnyard, Sam takes pictures of the ice follies and mails them to his newsletter’s 500 subscribers. When the pumpkins are ready, the Lincolns organize hayrides to the pumpkin patch and dole out free cider. The farm’s Facebook page is as chatty as a country store, plastered with requests for spare parts, directions to wild food, and pictures of farm animals and
equipment. In one, 8-year-old John Lincoln drives the Farmall along a row of potatoes. “A lot of my desire to farm the way we do is because of the boys,” says Ashley. “I want them to understand what a hard day’s work is and to be physically tired at the end of the day.” Through the porch window, 10-year-old Matt can be seen watering the chickens—
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Pumpkin pickers are treated to hot mulled cider when they return from the field.
unhappily—because the tractor that usually tows the water has broken down.
Family Matters Most Lincoln Farm is on the East Bethel Road, which turns off Route 14 near a collapsing lumber mill and hitches onto Route 66 at Vermont Technical College, Sam’s alma mater. In between, you pass the farm of Ed Lincoln, Sam’s dad, and a lot of dairy cows. The Lincolns no longer rent cropland all over town, and Sam’s logging operation has expanded. They are the first to admit that their farm is a work in progress, but they make no apologies for that. They are proud of the fact that people drive up to 15 miles, one way, for a few ears of their prized sweet corn, and that the farm plows most of its income back into the local economy. The farm stand, which used to be on busy Route 66, is now across from the house; a passing car is an event. Business has dropped since the move, but the Lincolns are philosophical about it. This way, the family can all be together. And it’s nice for their customers. When you arrive, Charlie the black lab leaves the shady porch 40 i m a g e •
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and trots across the lawn to greet you, woofing and wagging her tail. You can see the beets and turnips growing in the fields, and if you want something that isn’t already in a basket or a bin, someone will run out and pick it for you. “We try to be very transparent with how things are done,” Sam says. "When Matt was about two years old, it was like this big lightbulb going off. I said to myself, ‘Let’s make sure that we’re doing this the best way that we can.’ We’re not organic, but we’re evolving.” Another change is vacation time with Dad. Ashley’s job off the farm provides a crucial portion of the family’s income, as well as health insurance and paid holidays. “Every Christmas instead of giving the boys a gift, we’re going to give them an experience,” says Ashley. “I’ve finally convinced my other half that it’s okay to be away for three or four days.” “When I was a kid, we never went on vacation, ever,” adds Sam. “It’s just not part of who I am. But now it is. I can see what a battery recharger it is.” Last spring, the whole family drove to Find image at www.mountainviewpublishing.com •
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For anyone thinking of farming in Vermont, the couple has this advice: “There has to be a love and a passion,” Ashley says. “Otherwise, you wouldn’t do it.” Pennsylvania, where they toured the Gettysburg Battlefield, learned about Amish farming methods, and visited a tractor factory. For anyone thinking of farming in Vermont, the couple has this advice: “There has to be a love and a passion,” Ashley says. “Otherwise, you wouldn’t do it.” “You have to not want to make a lot of money,” her husband adds. “You have to have a lot of other things in your life that are satisfying. One of them for me is the simple fact of seeing those two boys heading out across the fields to do their chores on a sunny afternoon, or sitting on this porch at four o’clock in the morning with a cup of coffee while the sun comes over the hill. Those are your paychecks.” a
Lincoln Farm 4884 E. Bethel Road Randolph Center, VT (802) 728-4273 lincolnfarmproduce.com
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great ideas BY SUSAN NYE
Judge-for-a-Day at ChocolateFest A tough job, but someone had to do it
Judge Dan Beturne tries a sample.
Judge Denis Swords takes on the tough job of choosing a ChocolateFest winner.
After a string of cloudy, gray days, Saturday dawned bright and clear. The sun was warm and the sky a brilliant blue. Good omens for the day to come. The long-awaited ChocolateFest had finally arrived. Several months earlier, the ChocolateFest committee had waylaid me on Main Street and invited me to be a judge at this delicious event. I agreed. It’s a tough job, but someone had to do it.
ts. ocolate trea
r delicious ch
es up fo The crowd lin
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great ideas
Ana Paula Alexandrescu, owner and chef of My Brigadeiro, shares her delectable little Brazilian chocolates.
The 19th Annual ChocolateFest 2014
Featuring Chocolate Creations from the Region’s Finest Chocolatiers, Bakers, and Chefs Sunday, October 19, 2014 12–3pm Sunapee Lodge at Mount Sunapee Resort 1398 Route 103 Newbury, NH
Bistro Nouveau owner/chef Doug Langevin shares his spectacular chocolate treats. Triple Chocolate Pudding Cake with Espresso Crème Anglais and Chocolate Mousse from Bistro Nouveau in Grantham was voted 2013 People’s Choice Winner.
A happy chocolate lover shows off his loot!
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Death by Chocolate Sauce For a last-minute dessert or a late afternoon indulgence, keep a jar in the back of your refrigerator. Makes about 2 cups
N cup sugar Pinch salt N cup orange juice 1N cups heavy cream 1 tsp instant espresso powder 1–2 Tbsp Grand Marnier 1 lb good bittersweet chocolate or a mix of bittersweet and milk chocolate, roughly chopped 1 tsp vanilla extract
The judges presented their top award to Laura Powers, chef/owner of Extraordinary Taste Catering, for her prize-winning Chocolate Almond French Macarons with a ChocolateCherry-Chia Ganache. Below: 2012 winner Chef LaShunda Allen wowed the crowd with her spicy chocolate cupcakes.
1. Combine the sugar, salt, and orange juice in a saucepan; cook over medium-low heat until the sugar dissolves. Increase the heat to mediumhigh, and swirling the pan occasionally, boil until deep amber, about 5 minutes. 2. Stir in the cream (the mixture will bubble) and whisk until smooth. Heat on low until the cream is hot but not boiling. Whisk in the espresso powder and Grand Marnier. 3. Remove the pan from the heat, add the chocolate, and let it sit for a few minutes to melt. Whisk until smooth. Add the vanilla and whisk again until well combined. Serve warm with your favorite ice cream.
In preparation, I’d forgone any and all chocolate for a week. That morning, I skipped breakfast and took a long walk to work up an appetite for the treats that awaited me. At 11 o’clock, I was ready and raring to go. I found a parking spot
and headed inside to fulfill the onerous task of tasting and appraising cakes, cookies, and candies from some of New Hampshire’s finest chocolatiers, bakers, and chefs. I wasn’t disappointed. My fellow judges were Dan Find image at www.mountainviewpublishing.com •
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great ideas
Above: Sarah Oswald, Miss Lake Sunapee Region 2013, does a beautiful job serving hungry chocolate fans. Right, from top: Thanks to the many Lake Sunapee Region Chamber of Commerce volunteers. Louise Chowanski and Kathy Dalrymple took superb care of the judges. Emmy Award– nominated composer and professional pianist William Ögmundson entertains at ChocolateFest.
Beturne, a chef at Colby-Sawyer College, and Denis Swords, the owner of the Follansbee Inn in North Sutton. Dan, delighted about the networking opportunity, said, “It’s great to meet other bakers and chefs from the area and see and taste what they’re up to. It’s a terrific competition with everyone bringing their A-game.” Denis, who confesses to a genetic disposition toward chocolate, agreed. “The talent and skill were very impressive. The competitors brought tremendous time, effort, and thought to their fabulous creations.” 46 i m a g e •
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A Tasty Tradition Hosted by the Lake Sunapee Region Chamber of Commerce, ChocolateFest began almost 20 years ago. It’s a key fundraiser for the Chamber and helps fund workshops and other events for local businesses. This year’s ChocolateFest will be held on Sunday, October 19, from noon to 3pm at Mount Sunapee. Sara Colson, owner of Hand Me Your List, Personal Concierge Service, and a self-confessed chocaholic, is this year’s event chair. A longtime ChocolateFest
volunteer, she says, “ChocolateFest keeps growing and growing. We’ve had to change the date and venue several times to accommodate all the chocolate lovers.” She continues, “We’re delighted to be at Mount Sunapee. It’s a beautiful location and there’s plenty of space.” Along with the many wonderful chocolate offerings, Sunapee Lodge will be open for lunch. In addition, there will be a silent auction, and Ben Sarro from WNTK will act as master of ceremonies and William Ögmundson will provide the music. Each year, a dozen or more eager chocolatiers, bakers, and chefs gather to show off their wares. You will find everything from luscious truffles to wonderful cookies and cakes. “Many participants are in the early stages of their businesses. ChocolateFest is a good opportunity for them to showcase their products,” says Sara.
A Sampling of Winners and Their Wares Chef LaShunda Allen fell in love with baking at 14 and earned her culinary degree at Johnson & Wales University. After many years working in bakeries and restaurants, she opened Ooo La La Creative Cakes in 2010. LaShunda is all about cakes—beautiful wedding cakes, special custom cakes for birthdays and anniversaries, sweet little cupcakes, and more. The 2012 ChocolateFest winner says, “I’m looking forward to this year’s event. There’s always a nice crowd. The kids are lots of fun. They are so excited to see and try everything.” Last year, she served Cupcakes with a Kick, a delightful combination of chocolate and spice. The winner of the 2013 Best Chocolate and Best Presentation, Laura Powers, chef/owner of Extraordinary Taste Catering, is a frequent participant. Besides the bragging rights for Best Chocolate, Laura participates in the event because she loves to see “people’s faces light up when they see the chocolate and even more when they Find image at www.mountainviewpublishing.com •
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great ideas take that first bite. It’s very rewarding.” A big hit with the judges, her chocolatealmond French macarons (known by most of us as macaroons) were filled with a chocolate-cherry-chia ganache. Laura says, “ChocolateFest is a great opportunity to push myself. Chocolate can be temperamental. It’s a challenge to research and develop new recipes.” She adds, “I’m already thinking of ideas for this year.” Doug Langevin, the 2013 People’s Choice Winner, is the owner/chef at Bistro Nouveau in Grantham. His prizewinning dessert was a fantastic Triple Chocolate Pudding Cake with Espresso Crème Anglais and Chocolate Mousse. After graduating from Johnson & Wales, Doug cooked in restaurants up and down the East Coast. He returned home to New Hampshire in 2003 to open his own restaurant. Doug is happy to participate and says, “ChocolateFest has a terrific vibe. It’s lots of fun and the turnout is great with lots of local people.” He adds, “The competition is real; no one is phoning it in. ChocolateFest brings out the best in everyone.” Ana Paula Alexandrescu, owner and chef of My Brigadeiro, had been making chocolates for family and friends since she was a child. Once her children started middle school, she turned her passion into a business in 2012. The Brazilian native describes her lovely, little chocolates as a cross between fudge and a truffle. Ana Paula is looking forward to ChocolateFest 2014. “I love walking around and seeing what other chefs are doing. It’s a fun event and everyone is happy eating chocolate!” she says. a
Susan Nye was a judge at ChocolateFest 2013. She refined her chocolate palate in Switzerland where she lived for almost two decades. Susan returned to New Hampshire to write about chocolate and cheese and many other things. Each week, she shares stories and recipes on her award-winning blog Around the Table at www.susannye.wordpress.com. 48 i m a g e •
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The Co-op’s Culinary Learning Center Greater than the sum of its ingredients
Eli Morse, Director of Food Service for the Hanover Consumer Cooperative Society, speaks to participants in a class featuring dishes made with farm-fresh local peas, beet greens, lettuce, fennel, garlic scapes, and mint.
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W
hen I enter the warmly lit kitchen in the Lebanon Co-op, fresh produce already graces the granite countertops. Mint, beet greens, lettuce,
and a chunky root vegetable—which I later learn is fennel—sit in a neat, green row. They are bookended by a bottle of golden olive oil and a loaf of King Arthur Flour’s sesame bread, resting atop its brown paper wrapping. Already, a large pot steams on the stovetop, and the water rumbles as the cooking class begins.
By Victoria Pipas 6 Photos by Jack Rowell
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CROWN POINT CABINETRY The cabinetry at the Culinary Learning Center at the Co-op was designed and built in conjunction with Crown Point Cabinetry of Claremont, New Hampshire. The kitchen showcases Crown Point’s timeless period detailing, customized to be compatible with modern design aesthetics. The fully functional demonstration kitchen was created with a traditional appearance rather than an institutional one to reflect the spirit of the Co-op. Says David Messier of Crown Point, “We appreciate the Co-op’s desire to showcase products that are designed and produced locally, and we were excited to work alongside other local vendors who provided services and products for a space that will benefit so many in our community.”
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A soft-spoken yet fearless instructor, Eli handles each ingredient with the tenderness of a true chef.
Above: Class members sample a recipe. Far left: Heidi Decoff and Dot Benham give a quick seasoning check. Near left: Sauteeing beet greens: a wonderful way to utilize the whole vegetable, top to bottom! This page, from top: Janet Taylor of Crossroad Farm shares information about the farm while she and the class shell fresh peas. Shocking the peas in ice water after briefly boiling helps protect their texture and color. Eli makes fresh pea pesto.
This inviting space is the Co-op’s new Culinary Learning Center. The Co-op has a long history of offering culinary classes; for years, classes were held in the break room of the Hanover store and later in the commissary. A larger, fully equipped culinary teaching space was a vision shared by many. Designs were drawn and in November of 2013, Crown Point Cabinetry began its part of the work on the demonstration kitchen in the space adjacent to the café seating area. The Culinary Learning Center opened in December, initially offering free classes to Co-op members and employees. Soon after, pans were sizzling and pots were bubbling, as the general public was welcomed into the learning space.
herbs, and, of course, English peas. Janet’s presence in the kitchen is thanks to the Meet the Farmer series of classes, in which local farmers are invited to spend an hour explaining their growing processes, followed by an hour of culinary instruction from a chef. The peas’ easy transition from plant to plate is a distinguishing attribute of these classes. Students are fully informed about where and how our food is grown by none other than the farmer herself. As we listen, we shell the fresh peas into a pot, where they will be given an ice bath minutes later. Within the hour, we will have seen this produce transported from the hands of the farmer to the crust of a crostini.
From Farm to Plate
Making Meals—and Chefs
Today’s class, “Fresh Local Peas,” begins with a lecture from Janet Taylor of Crossroad Farm in Post Mills, Vermont. She offers explanations of her farm’s cultivation practices, as well as providing us with samples of her finest lettuce,
Eli Morse is the chef making this transformation; as food service director and facilitator of the Culinary Learning Center, he designs and teaches many of the daily classes offered. Eli takes the reins from Janet and guides us
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From top: Participants toast the pasta, bringing out some interesting flavors. Most classes finish with a satisfying meal. Today's dish is orecchiette with beet greens, goat cheese, and dollops of fresh pea pesto. Janet wears her farm's tee shirt. Center: A participant and Eli shell peas. Opposite: Eli builds a classic vinaigrette.
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fluidly through the process of blending a pea and herb spread. A soft-spoken yet fearless instructor, Eli handles each ingredient with the tenderness of a true chef. The steps of his demonstration are fully explained, so we learn the reason behind each step instead of just memorizing a recipe. This is Eli’s goal. He says, “The techniques and foundations are what I work on in these classes.” For him, it is most rewarding when a student gains a culinary fundamental. “Recipes are a dime a dozen,” he explains. “I’m not into recipes.” Eli hopes to impart much more than a plan for dinner. He wants his students to walk out of class with techniques they will use for years to come, maybe even for
the rest of their lives. His core principle is demonstrated as he begins to prepare our salad. “I would like to take you on a quick journey with a vinaigrette,” he says with a smile. We learn that the traditional oil-to-acid ratio in vinaigrette is 3 to 1, although this particular dressing will be slightly tangier, with an olive oil-tolemon juice ratio of 2.5 to 1. After his instruction, I understand the mystery of the vinaigrette and can’t wait to make a fresh summer salad for my family. Eli isn’t just making meals; he’s making chefs.
Delicious Synergy At its heart, the Culinary Learning Center is a collaborative space for
interactions. In fact, Eli attributes much of its success to the people present in the classes. The kitchen becomes a microcosm of a food world, with Co-op staff, chefs, and buyers all stirring and tasting together. Employees of the Co-op can take classes here for free, and Eli notes that the kitchen becomes “particularly vibrant when a staff member or two is involved.” While the chef demonstrates how to arrange a caprese salad, students can learn the origins of Co-op mozzarella from a Cheese Shop employee and understand the tomato’s growth cycle, explained by a local farmer. Students and chefs alike “fill the knowledge gaps; everyone can learn in these classes,” says Eli. “They have a very synergistic quality, with people drawing off one another.” Find image at www.mountainviewpublishing.com •
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The Culinary Learning Center offers one class most weekdays. No two classes are the same; guest chefs, restaurateurs, and food writers add spice to the course listing with their own custom classes. You might enjoy cooking techniques from a foreign country, learning how to choose sustainable seafood, or pairing a wine with your meal. Class offerings cover a wide range of cooking participation; some, like making fresh pasta, lend themselves to significant hands-on participation, while others are more effectively taught through a chef’s demonstration. No matter what your level of culinary experience, Eli and the other chefs of the Learning Center welcome you into the kitchen. Says Eli, “Our greatest success is gathering people who are really interested in food and teaching basic fundamentals that they will have for a lifetime.” If you count yourself among the food lovers of the Upper Valley, sign up for a class now. a
Class listings are available on the Co-op Food Store website, www.coopfoodstore. coop/classes. You can register at the Lebanon or Hanover Co-op service desk or by calling (603) 643-2667.
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A large sow fishes for salmon by dunking her head in the Glendale River. Opposite: A cub passes under a bear-watching platform.
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active life STORY AND PHOTOS BY LISA DENSMORE BALLARD
Bear Watching in
British Columbia PA R A D I S E F O R B R U I N L O V E R S
The grizzly bear cub crosses over the strip of land from the spawning channel to the main stem of the Glendale River and passes under the elevated blind, a 10-foot-high platform atop a wall of plywood reinforced with sturdy metal fencing. The blind shields me from the cub, though the cub cares little about me at the moment. The Jeep that transported me to the blind holds its interest. 4
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active life
“They’re not really scratching their backs on that tree. They’re marking it with scent,” says Melanie Clapham, PhD, our guide for the session.
A bear rubbing a tree doesn’t have an itch. It’s leaving scent. Researchers based at Knight Inlet Lodge study how bears communicate through scent.
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A mother bear with twin cubs feast on salmon, dead after spawning by the side of the river. Below: A sow monitors her yearling cub’s fishing success.
I watch through my camera’s viewfinder, anticipating an interesting photo of the young bear. The curious cub peers briefly into the side-view mirror, then takes a playful swat at it. I miss the shot, nearly dropping my camera. The cub’s casual cuff tears off not only the mirror but also the siding that attaches it to the vehicle, as if ripping wet cardboard. And it’s only a cub! My attention turns to the spawning channel, where the cub’s mother and its two siblings loll in the water up to their necks, gorging on pink salmon. The salmon are easy prey, exhausted or dead from spawning. The 600-pound matron squeezes some caviar onto her forearm, then licks the orange delicacy from her fur. One of the cubs swims to the big bruin with a fish dangling from its teeth, as if to say, “Look, Mom! I got one! I can do it!” Farther up the channel, a single bear stalks salmon under a broad cascade, but it gets too close to another mother’s brood. The oversized mama morphs instantly from a gentle giant into a ferocious protectress. The intruder quickly retreats—there are plenty of fish elsewhere. And plenty of bears too! Grizzlies come and go throughout the morning—25 different bears on this visit to the river. Curiously, many of them scratch their backs on the same sturdy spruce tree. >> Find image at www.mountainviewpublishing.com •
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active life
Clockwise from top left: View of Knight Inlet near the lodge. A grizzly bear waits among the trees for its turn to dine on salmon. The spillover in the spawning channel is a popular spot for bears to fish. Motion-triggered cameras track bear movements in the woods. A mother bear leads her cubs from the main river into the spawning channel.
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“They’re not really scratching their backs on that tree. They’re marking it with scent,” says Melanie Clapham, PhD, our guide for the session. For her postdoctoral research, Clapham is studying how grizzly bears use scent to communicate with each other. “Bears are 85 percent reliant on salmon. If food is available, competition is low, and bears do less rubbing and marking.” THE TRIP Our small group has traveled from all over the United States to see the grizzly bears along the Glendale River, which drains into Knight Inlet about 50 miles northwest of the town of Campbell River, British Columbia. Knight Inlet is one of the longest fjords on Canada’s western coast. The inlet and its namesake lodge where we are staying are remote, accessible only by floatplane or a long boat ride. The trip is organized by the Vital Ground Foundation, a nonprofit organization based in Missoula, Montana. Dedicated to conserving small but critical parcels of grizzly bear habitat, Vital Ground uses grizzlies to identify ecologically important areas on the theory that if it’s good for the bears, it’s good for other species. Each October, Vital Ground brings about 20 people to Knight Inlet to watch bears gorge on salmon in preparation for their winter slumber and to learn about them from researchers who are based at the lodge. As the sun climbs higher in the sky, the bears begin to disperse into the woods. We put our cameras away. Clapham cautiously unlatches the door, bear spray ready, but the coast is clear. We quickly get into the damaged Jeep, which takes us to a small skiff, which in turn ferries us back to Knight Inlet Lodge. A former fish cannery, the lodge is a comfortable base camp for exploring Knight Inlet. In fact, it’s Find image at www.mountainviewpublishing.com •
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active life Two mother bears argue briefly when one gets a little too close to the other’s cubs.
floating in the inlet near the mouth of the Glendale River. Thousands of acres of temperate rainforest and hundreds of grizzly bears and black bears surround the lodge. Though bears can swim, the water provides a small buffer between the lodge and the bruins. That said, a canister of pepper spray on my belt is as much a part of my daily getup as rubber boots and rain gear. THE PLACE Knight Inlet is rich in scenery and wildlife. Glaciated mountains jut directly from the water, their snowcapped summits drifting continually in and out of the clouds. Hundred-foot waterfalls spill down narrow bands of rock, chasing away Barrow’s goldeneyes and Western grebes with a constant chilly spray. Seals and sea lions slip in and out of the sea from rock outcroppings along the densely forested shore. Though the chance to photograph grizzly bears brought me to Knight Inlet, my camera captures many close-ups of marine-based birds and beasts as well. Activities at the lodge are split between morning and afternoon. In addition to sessions in the bear blinds, I paddle a sea 64 i m a g e •
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kayak in a nearby estuary, hike in an ancient Sitka spruce forest, and watch humpback whales breach the water’s surface, upsetting rafts of gulls and murres. But the bears are the big attraction. On my last afternoon in a bear blind, a mother bear cautiously peers out of the woods at the point where the river bends away. Moments later, she walks to the river. A cub follows, then another, and another. A fourth cub emerges from the woods. “Quadruplets!” exclaims our guide. “That’s very rare. I heard they are in the area. What a treat to see them!” A trip to Knight Inlet is indeed a bearwatcher’s treat. Before her arrival at Knight Inlet, one woman in our group exclaimed, “If I see one bear, I’ll be in heaven.” By the end of the trip, we are all overwhelmed by the experience. Even if the quadruplets had not appeared, this eco-trip rates among one of the best for viewing West Coast wildlife in North America. a For More Info For more information on grizzly bear conservation programs or to go bear watching in Knight Inlet, British Columbia, contact the Vital Ground Foundation at (406) 549-8650 or www.VitalGround.org.
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Farnum Hill’s flavors match the tastes of their makers. “We like a good bitter-acid balance, complex fruit flavor without sweetness—our stuff tastes no more like fresh apple than dry table wines taste of grape,” says Stephen.
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“There is no force so powerful as an idea whose time has come.” —Everett Dirksen
what’s new By Katherine P. Cox Photos by Brenda Bailey Collins
A bright, delightful, land-based drink
Stephen Wood of Farnum Hill Ciders keeps good company. Last February he was among 20 semifinalists for the prestigious James Beard Award in the “outstanding wine, spirits, or beer professional” category. The lone cidery among the wineries, distilleries, and breweries up for the award that recognizes “a winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide” was Stephen and his cidery located at Poverty Lane Orchards in Lebanon.
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what’s new
Clockwise from above: Farnum Hill’s full range (rarely available all at the same time). Cider orchard, mid summer. Moving cider into barrels. Bottling bubbly cider. Samples for for the inhouse tasting crew. Two Ashmead’s Kernel, one Esopus Spitzenberg, around the airlock of a barrel.
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“During the ’80s the whole industry changed,” Stephen says. “It was difficult for mid-size growers to survive. The market rewarded size and uniformity, and cosmetic appeal over the internal quality of the fruit.” While Brooklyn Brewery in New York took the prize, Stephen took the attention in stride. He’s been working at the orchard since he was a youngster in 1965, and what matters most to him are the orchards and producing the best product, whether it’s heirloom apples or award-winning cider. From England to New England Over the years, he left the orchard to pursue other interests and earned a degree in history at Harvard University along the way, yet he was always drawn back to Poverty Lane Orchards. But the market has not always been kind to apple growers—most people want the standard varieties found in grocery stores year-round—and Wood was searching for ways to increase profits beyond apples and traditional sweet cider. “During the ’80s the whole industry changed,” he says. “It was difficult for mid-size growers to survive. The market rewarded size and uniformity, and cosmetic appeal over the internal quality of the fruit.” A trip to England in the early 1980s provided the inspiration to try a sideline crop of cider apples grown specifically for the alcoholic beverage— fermented cider—that is vastly different from the sweet brown drink usually associated with autumn in New England. Through various introductions to key people in England’s cider-producing industry, Wood learned about cider making and returned to New Hampshire “curious if we could grow varieties to make cider from. We grafted several hundred varieties to see if they would thrive. We had to learn how to make good cider.” After more than a decade of experimentation with apples and cider making, taking courses in the United Kingdom, and spending time in the US wine industry, “we had a small quantity of stuff we could get behind,” Stephen says. He and a handful of knowledgeable employees turned the barns at the orchard into a cidery and then kept plugging away at it. Find image at www.mountainviewpublishing.com •
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what’s new
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Clockwise from right: Old dairy buildings house Farnum Hill’s ciderworks. A glass of Farnum Hill sporting Wickson cider apples. Fermentation tanks, basic equipment for making cider or wine.
“Our cider has a wine-like character. It’s very dry. It has a substantial tannic structure, bright acidity, complex fruit, and complex finish,” Stephen says.
The Best in the US Farnum Hill Cider became official in 1998, and Stephen says his partner and wife Louisa Spencer spent years pounding the pavement selling cider. Eventually, the cider was accepted by some restaurants and wine shops and was written about in prestigious magazines and newspapers. “We kept getting huge praise,” he says, but cider lacked a place in the market. “Our mission was to encourage and inspire others to make good cider. Happily, that’s happening.” Today, cider—alcohol between 4 and 10 percent—is trending as an alternative to wine and beer and exploding in popularity. “We’re now considered the geezers of the cider movement,” says Stephen, and some consider Farnum Hill Cider to be the best in the US. Cider has been getting better and experiencing extraordinary growth, he says, “And we’re sharing in the growth and the esteem that goes with that growth.” It’s now served by hosts who consider it one of three “pleasurable drinks.” “Our cider has a wine-like character. It’s very dry. It has a substantial tannic structure, bright acidity, complex fruit, and complex finish,” Stephen says. If that sounds like a wine snob talking, it’s not to impress people; it’s so cider makers have a common vocabulary to establish the types and quality of their ciders. “We’ve got a language that we speak, but we don’t want to hear it at the dinner table,” he adds. “It’s taken us 15 years here to develop a language about what we’re blending.” Find image at www.mountainviewpublishing.com •
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Stephen uses the analogy of wine to explain the drink and the process of making fermented cider. Apples are to cider what grapes are to wine. “The orchard is at the center of the whole thing,” he explains. “We want our ciders to reflect where they came from.” From Fermentation to Bottling Currently fermenting 17,000 gallons of cider a year, Stephen and his colleague Nicole Leibon select a blend of bittersweet, bitter-sharp, sharp, and sweet apples in the fall that are chopped and pressed into juice in a large hydraulic press to fill 275-gallon containers. The various batches of juices are then blended again before going into steel fermentation tanks and oak barrels, and yeast is added to better control the outcome, says Nicole. The slow, cool fermentation process takes about two months. “We ferment everything to dryness so there’s no sugar left,” adds Stephen. The cider is then racked so the sediment settles in the bottom and is allowed to mature for several more months before the juices are again blended into the final products and bottled. It takes about 10 months to a year from fermentation to bottling. The final blending of each variety of Farnum Hill Cider—Extra Dry, Semi-Dry, Farmhouse, Dooryard, and three more—requires an elaborate tasting process by Nicole, Stephen, Louisa, and others on the cidery crew that takes into account appearance, nose, taste, feel in the mouth, and finish. “I want to make every batch of our cider recognizable,” Nicole says. The cider apple varieties used “are what sets our cider apart,” she adds. The “adult beverage” world, it appears, is taking notice, and Farnum Hill Ciders now stand beside the fine wines at liquor stores in Vermont and New Hampshire and appear on the menus of fine restaurants in New England and beyond. “It’s a bright, delightful land-based drink,” Stephen concludes. a Poverty Lane Orchards & Farnum Hill Ciders 98 Poverty Lane Lebanon, NH (603) 448-1511 www.povertylaneorchards.com 72 i m a g e •
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in the limelight By Laura Harris-Hirsch Photos by Vicki Beaver
An aromatic experience
Claremont Spice & Dry Goods
What comes to mind when you think of Thanksgiving and Christmas meals? For many people, it’s how wonderful the house smells as the food cooks, the scents of spice-rubbed, mapleglazed turkey and sage dressing blending with the rich, tangy smell of rosemary and garlic-roasted potatoes, and the zest of freshly baked ginger pumpkin cookies. As Ingrid and David Lucier know, aroma is a key aspect of the flavors of foods. When you open the door to their store, Claremont Spice & Dry Goods in downtown Claremont, you breathe in the aroma of the spices they’ve been packing that day, and your brain says, “Delicious!” When David lifts the lid on a glass scent jar, the aromatic experience is so full-bodied you can almost taste the cinnamon. Saigon cinnamon is a popular purchase, and that one whiff tells you why.
David and Ingrid Lucier in front of their shop located at 10 Tremont Street in Claremont, New Hampshire.
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in the limelight
Top: David is available to assist shoppers. “We have great customers,” he says. Above left: Scent jars allow the customer to savor the aroma of a spice before purchasing. Right: A new customer with basket in hand browses the spices.
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Not only does Claremont Spice & Dry Goods have a much greater selection than the supermarkets, but the customer always knows how long his or her purchase has been on the shelf. Freshness, Consistency, and Flavor
A Thoughtful Business Model
Scent jars sit on shelves next to the bags of spices, so customers can sniff the spice or blend before they buy. Fresh spices are vital in cooking. “The customer gets better consistency and flavor,” says Ingrid. Her sense of smell is so acute that when a customer on the other side of the store opens a scent jar of coffee, she notices how the overall aroma in the store subtly changes. Both David and Ingrid enjoy their work and clearly find it fulfilling. It’s quite a change from their earlier lives. Several years ago, they were living in suburban Maryland, driving nearly 50,000 miles a year for work, and falling asleep exhausted each night. They asked each other, “Why are we doing this?” It was time to escape the stress of corporate culture and follow their dreams. Memories of the Spice Smuggler store in Lansdale, Pennsylvania, where they shopped when they were first married more than 30 years ago, and frustration with the cost and selection of spices in supermarkets led them to open Claremont Spice & Dry Goods. David and Ingrid strive for customer service and satisfaction. Responding to customers’ comments and requests, they’ve increased the varieties they stock from about 130 to more than 180, including three types of oregano and four grinds of garlic and of onion—roasted, minced, powdered, and granulated. They offer six curries including Japanese Yellow and Vadouvan, Middle Eastern spices like za’atar and harissa blend, Jamaican jerk seasoning, a French mustard and herb blend, 12 sea salt varieties, kaffir lime leaves, plus all the more-familiar seasonings like bay leaves, celery seed, thyme, and basil. “We also sell to local restaurants,” adds David, explaining that commercial sales account for about 15 percent of their business.
Throughout the fall, the Luciers sell all the traditional baking spices, including pumpkin and apple pie spices and mulled cider mix. David and Ingrid are proud of their “scrupulously clean” commercial kitchen where they do the grinding and packaging. They considered selling bulk spices so people could scoop their own but decided against it. Not only is it messy and unsanitary, says David, but the polyvinyl bags used allow the essential oils to diffuse, and quality control is impossible. Instead, the Luciers have chosen to sell their spices and herbs in barrier film packaging that uses less plastic, is tamper resistant, and displays the packing date, ingredients, and suggested uses. “We wanted sizes people can use, small enough to keep the spices and herbs fresh,” says Ingrid, “so people can try something new without a big investment.” Customers in a hurry can be in and out of the store quickly. The packages are easily shipped, and many customers send gifts to children away at college and to friends at holiday time. Ordering quantities to match sales is important in keeping everything fresh. David maintains a database that tracks the spices and herbs from delivery to sale to insure freshness. Not only does Claremont Spice & Dry Goods have a much greater selection than the supermarkets, but the customer always knows how long his or her purchase has been on the shelf.
Finding the Right Balance, in Cooking and in Business David likes to talk flavoring, so when Chris Chamberlain of Newport walked in recently looking for the Hickory Barbecue rub he’d bought on a previous visit, he and David traded cooking—and tasting— experiences. “Just do a light dusting on chicken (with the rub),” advised David. “Don’t crust it and don’t let it burn. Find image at www.mountainviewpublishing.com •
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in the limelight
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Locally sourced items, some available only at farmers’ markets during the summer months, are stocked year-round.
“We buy as local as we can,” says David, also noting that the cookbooks for sale in the store are consigned from nearby Violet’s Book Exchange. “If you buy a cookbook, you get 10 percent off your spice order,” he adds. Marinate it in olive oil, and slow cook it in a skillet or on the grill.” Chris had also used Twisted Mother 2, hot sauce that David buys from a manufacturer in Hudson Falls, New York, where its preparation takes three days. “There is so much going on in that sauce,” says Chris, commenting on both the rich flavors and the intense heat. He’s familiar with the ghost chilies and habanero peppers it contains. “You don’t need to use much,” warns David. “Sometimes, I want a burn,” he continues, pulling out a bottle of Pineapple Pizzazz to show Chris. “Rich, brown . . . it creeps in . . . until it gets you!” David loves to cook when he has time and enjoys sampling new items before putting them on the shelf. He used Organic No-Salt Spicy Seasoning, which is sweet and savory, on baked chicken served on a bed of mushrooms 76 i m a g e •
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moistened with a bit of chicken stock. The store stocks a number of no-salt blends that David says are so much tastier than the commercial no-salt seasoning sold in the grocery stores and are as easy to use. The dry goods sections of Claremont Spice & Dry Goods include prepackaged foods likes couscous and risottos, Lyman’s Relishes made in Wilmington, Vermont, and Bruce Howard Honey, from Unity Road “just out of town.” Evert’s Maples Flavor-Infused Maple Syrup is a Claremont product, while Vermont Hills Teriyaki comes from another small producer in Cuttingsville, Vermont. “We buy as local as we can,” says David, also noting that the cookbooks for sale in the store are consigned from nearby Violet’s Book Exchange. “If you buy a cookbook, you get 10 percent off your spice order,” he adds.
und.
Alexandra Zullo of Claremont runs in for another 12-ounce bag of certified organic New Hampshire Sumatra coffee. When David hears that she and her houseguests enjoy the coffee so much that she’s always running out, he offers to order a five-pound bag for her. The key to a successful business, he believes, is building relationships with customers. Finding the right balance for the shelves depends on doing business “the old-fashioned way”—stocking items that customers request. “Claremont Spice & Dry Goods,” says Alexandra, “is a great little gem to have here. When I have a whim to cook something, I can always get what I need here, really fresh, really good variety. The key to cooking is to have good quality—my counter is full of David and Ingrid’s spices.” a Claremont Spice & Dry Goods 10 Tremont Street Claremont, NH (603) 542-9050 www.claremontspice.com Find image at www.mountainviewpublishing.com •
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BY JUSTINE M. KOHR U PHOTOS BY GABRIELLE VARELA
Longacres Nursery Center A family tree brings trees and more to the Upper Valley
Longacre.
It’s a word that evokes images of rolling hills and pastures. Fields and meadows. Greenery. While some may think that Longacres Nursery Center in Lebanon, New Hampshire, was named because of the green imagery the word brings to mind, others know that it was named after the Longacre family that started the business. That “green” family name might not be a coincidence. Given that the Longacres have run this business successfully for more than 40 years, the family seems to have been born to own a landscaping and nursery business.
Above: Norm, Jim, and Joe Longacre, owners and founders of the company. Right: A customer browses the hydrangea section. Top photo of the entrance is courtesy of Longacres.
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Jim and Joe recruited their younger brother Norm and opened up their first retail garden center in West Lebanon, New Hampshire, in 1975. Find image at www.mountainviewpublishing.com •
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PHOTOS COURTESY OF LONGACRES
Old Route 12A location.
Views from the Longacres location from 1975–1982. From left: Selection of shrubs, bark area, and first greenhouse.
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Filling a Need in the Upper Valley The Longacres are a farming family from Southeastern Pennsylvania. Ruth Longacre, mother of the three brothers, always had a green thumb and gardened—including dahlias and other flowers—throughout their childhood. When Jim Longacre, 68, of Plainfield, New Hampshire, and Joe Longacre, 66, of Lyme, New Hampshire, were in their twenties in the early 1970s, they worked tirelessly for a few years, saving money from the various jobs they took. “We used to pick up old railroad ties from railroad tracks that were torn up,” says Jim. “That’s what kind of started the business. We’d make four dollars a tie at four dollars an hour. And then we started some landscape planting.” Jim worked for a landscaper when he was 22, and then in 1971, he and Joe decided to start a small-scale landscaping tree service of their own in Plainfield. For four years, they operated as a service-only business. “At that time, there were no real garden centers or retail outlets in the area,” says Joe. “When we were landscaping, people would ask us ‘Well, where can we go to buy plants?’” Recognizing there was a real need in the Upper Valley, Jim and Joe recruited their younger brother Norm and opened up their first retail garden center in West Lebanon, New Hampshire, in 1975. Before West Lebanon was built up to be the current shopping hub it is today—before Home Depot, Golf & Ski
Opposite: The houseplant greenhouse is open yearround. This page, from top: Outdoor display of perennials, herbs, and ground covers. Norm brings out a new crop of plants. A selection of pottery in the newest greenhouse. Find image at www.mountainviewpublishing.com •
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The expanded Lebanon location allows Longacres to increase product offerings to include stone, pavers, bulk soils, and mulches.
Warehouse, and Friendly’s—the Longacres’ first retail operation was located on Route 12A where Koto Steakhouse currently stands. Norm’s daughter, Melissa Longacre, has helped out from the time she was 10. She frequently ran the register, helped customers carry products to their cars, and offered a hand wherever needed. “I used to pull weeds for 10 dollars a day,” says Melissa with a laugh. “I liked plants and I got to be outside, so it was great.”
A Good Move The Longacres operated in West Lebanon for 11 years, but soon realized that the demand for their products 82 i m a g e •
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was greater than their resources. They needed to expand. It was a small location, with little room for growing, says Norm. “There was no way we could survive on the little postage stamp we had,” he says. In 1986, the same week that Friendly’s in West Lebanon opened, the Longacres opened Longacres Nursery Center on Mechanic Street in Lebanon. The Longacres bought a 24acre property in Plainfield to increase plant production, which they still utilize. With more room to work, they were able to increase their product line and offer more variety. In addition to their retail warehouse, Longacres has six heated growing greenhouses, Find image at www.mountainviewpublishing.com •
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Product offerings include home decor and gardening accessories as well as traditional fertilizers and a wide variety of plants.
four non-heated greenhouses, three retail greenhouses, and one retail greenhouse for hard goods (pottery). “In hindsight [moving to Lebanon] was the best thing we ever did,” says Melissa. “It gave us the space we needed. And little did we know what would happen with Walmart, Home Depot, and all those stores.”
A True Family Business Melissa graduated from Kimball Union Academy and Gettysburg College in Pennsylvania with a degree in business. After a short stint at the Montshire Museum of Science after college, she decided to follow in her father’s and uncles’ footsteps and join the family business full time. She now serves as a buyer and manages the front desk. Today, a customer can’t walk into 84 i m a g e •
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“In hindsight [moving to Lebanon] was the best thing we ever did,” says Melissa. “It gave us the space we needed.” Longacres without seeing a member of the family. In addition to Melissa and the three Longacre brothers, mothers, cousins, nephews, wives, aunts, and husbands have all either worked at Longacres in the past or still work there today. From the beginning, Norm’s wife Bobbi and Jim’s wife Joanne have been instrumental in filling in wherever they’ve been needed. The fact that customers can interact with a Longacre directly is a big draw, Melissa says. “Some of the success in being a family business is that people know Find image at www.mountainviewpublishing.com •
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you’ve been here. You’re one of the family. . . . You’re not just someone who’s been trained to talk about [certain] products,” she says. “And they get to see our families grow.” Forty-three years after Jim and Joe Longacre decided to start a landscaping business, Longacres still stands as proud as ever. For the Longacre brothers, seeing their hard work continue to have a lasting impact on the Upper Valley is what keeps them ticking. “Some of those jobs that we did 35 years ago . . . if the property is still there and nicely taken care of, it’s pretty rewarding,” says Joe. “We still have customers who come in here and were our first customers at our old store,” says Jim. 86 i m a g e •
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Jim assesses plants in the nursery. Inset: Norm, Jim, Melissa, and Joe.
For Melissa, the most rewarding part of running a family business has been seeing it grow over the years from her family’s own blood, sweat, and tears. “As a second generation, I’m always amazed at what they’ve accomplished,” says Melissa of her father and two uncles. “To go from that first little greenhouse we had to this; it’s an impressive thing. I enjoy being a part of that. You don’t just grow a business like this overnight. It is a 35-year project.” a
Longacres Nursery Center 220 Mechanic Street Lebanon, NH (603) 448-6110 www.longacresnurserycenter.com Find image at www.mountainviewpublishing.com •
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Top: Kim Souza, proprietor of Revolution and founder of the Fall Fashion Extravaganza Fashion Show. Center: Sutton Crawford in Mark Ezra Merrill Designs. MEM is a White River Junction designer of men’s and women’s apparel. Ashley Ovitt of Quechee on the Revolution Runway, Fall 2013. Opposite: David Fairbanks Ford, director and curator of the Main Street Museum, White River Junction, on stage in appreciation of the event’s financial benefit to the museum.
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first glance BY MARY GOW
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PHOTOS BY JACK ROWELL
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Revolution Fall Fashion Extravaganza Saturday, October 4 Doors open at 8pm. Runway show at 9pm, with dancing after. Tickets: $15 Tupelo Music Hall 188 South Main Street White River Junction, VT (802) 698-8341
FASHION SHOW F A S H I O N
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you missed New York’s Fashion Week, don’t despair. Style, flair, and new looks from creative independent designers are on the runway in White River Junction. Models strut the catwalk to an edgy urban beat. Hightech lights flash. Glamorous, casual, hip, languid, brilliant— fresh fall and winter fashions are here.
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Clockwise from top left: Jehshua Barnes, a Norwich firefighter, struts his stuff in layers. Brigid Guarino Rice of Wilder, Vermont. Marilyn Groppe in Ruby Couture animal print leggings and a Montreal-designed tunic. Molly O’Hara of White River Junction in Rene Frances G Designs and dumpster-dived moon boots! Kate Burt (with baby Anabelle onboard) of Hanover in Ruby Couture. Ashley Ovitt of Quechee.
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On October 4, the Tupelo Music Hall is again home to the Revolution Fall Fashion Extravaganza, a lively runway show and dance party. This Vermont vogue evening has become a White River Junction tradition. Organized by the dynamic boutique Revolution and featuring apparel and accessories from the shop’s independent designers and consignment selections, the shows benefit local nonprofits, raising funds and awareness. This fall’s beneficiary is the Junction Teen Center. “It is a very grassroots collaboration that comes together thanks to a lot of individuals, organizations, and businesses. So many people participate and volunteer. As one of the sound guys said, ‘We do it because it feels good,’” says Kim Souza, founder of and partner in Revolution. “And the show is a spectacular production. It looks so grown-up now compared to 12 years ago!” A Radical Shopping Experience Revolution’s fashion shows started in 2002, the year Kim founded the shop. In the first show, held at the Tip Top Café, Kim recalls, “We had 11 models.4 Find image at www.mountainviewpublishing.com •
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B E H I N D
T H E
S C E N E S
We stapled Astroturf on old wooden bread pallets—pallets from when the building was a bakery—for the runway. It was a modest start.” Today the fashion extravaganza features 40 to 45 models and upwards of 70 ensembles. When Kim opened Revolution a dozen years ago, she was inspired by iconic urban thrift shops in Montreal and Brooklyn—community-minded, vibrant shops. In 2007, she was joined in the endeavor by mother and daughter Ann and Simi Johnston. Kim, Ann, and Simi have created an ambience and shopping experience that is unique and fun. On their website they note that they strive to offer “the most radical shopping experience in the Upper Connecticut Valley region.” Burgundy walls, sparkling chandeliers, bold artwork, and terrific displays make the boutique visually exciting. And it is welcoming—the partners even installed an espresso machine so shoppers can sip espresso or cappuccino while perusing. Revolution’s tagline is, “It’s not for everyone . . . but it’s for more people than you think.” With distinctive clothes that bridge generations, great accessories, and even some housewares, all at reasonable prices, Revolution really is for lots of people. Kim, Ann, and Simi have a strong commitment to carrying beautiful, ethically produced fashions from independent designers. Most of their designers are Vermont or New Hampshire based. Amy Wild, whose Where Clothes is based in Richmond, Vermont, uses antique and recycled fabrics in her one-of-a-kind pieces. FXDressed, from Orono, Maine, features handmade limited-edition knit print dresses. In her Pink Elephants Design,
Behind the scenes: Makeup by Revolution staff and designers including Nancy Heyl and Truly Alvarenga. Elaborate hair styling by Christian Roy’s Salon in White River Junction. Center: When the runway show is complete, the staging is dismantled. The DJs increase the beats per minute, and the audience is invited to dance until last call at the Tupelo Music Hall! Find image at www.mountainviewpublishing.com •
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Truly Alvarenga of Hartford Village has a range of youthful, ornate, and graphic pieces. An Impressive Production At the Revolution Fall Fashion Extravaganza, the impressive breadth of the shop’s couture is evident. For the show, each model selects the outfits he or she will wear. The models come to Revolution as soon as the new fall/winter collections arrive. They make their choices, and if they wish, get some help from the Revolution team with accessories. The models are always a diverse group. “The whole concept is to have all shapes, sizes, and genders,” explains Kim. “It is very inclusive.” For the casting call, Kim sends an email to the Revolution shoppers 94 i m a g e •
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Above left: Upper Valley Designer Rene Frances G with a young family member. Above: Guests enjoy an opportunity to get dressed up for a big night out in White River Junction! Below left: A model receives accolades after her performance.
“The whole concept is to have all shapes, sizes, and genders,” explains Kim. “It is very inclusive.” For the casting call, Kim sends an email to the Revolution shoppers list. The first 40 people to sign up are in.
list. The first 40 people to sign up are in. Revolution’s Fall Fashion Extravaganza is an impressive production. “People bring these wonderful skills to the show,” says Kim about the many talented volunteers who help make it happen. Every year, stylists from Christian Roy’s Salon do the models’ hair. Makeup artists volunteer. DJs and lighting technicians help out with the music. With all the volunteers, expertise, and enthusiasm—and the fashion, music, and post-runway dancing—the Revolution Fall Fashion Extravaganza is always memorable. “It’s a great evening. People dress up. Designers are there. It’s really fun!” says Kim. a Revolution 26 North Main Street White River Junction, VT (802) 295-6487 www.shoptherev.com Find image at www.mountainviewpublishing.com •
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perspectives BY CAROLE SPEARIN MCCAULEY Illustration by Shawn Braley
Crossing your Tees Getting it ON your chest
When you wander into your local shopping mall, do you ever laugh at this season’s crop of imprinted tee shirts? My favorites involve cherished activities—work, sports, love, computers. I also collect a sub-category I call “moral instruction.”
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perspectives On the job front, I saw a man wearing TELL ME HOW LUCKY I AM TO WORK HERE—I KEEP FORGETING. The woman with him wore a blue tee shirt that read SINCE I USED UP ALL MY SICK DAYS, I’M CALLING IN DEAD. That made me wonder in which business they are surviving during this financial downturn. Touting employee rights, this one appeared on a Boston airport bus: WHO DIED AND LEFT YOU BOSS? Then there’s the white-printed-on-black shirt I saw at Lebanon’s PowerHouse Mall: IF IDIOTS COULD FLY, THIS PLACE WOULD BE AN AIRPORT. During a summer trip last year, I caught the following in Connecticut: I CAN PLEASE ONLY ONE PERSON PER DAY. TODAY IS NOT YOUR DAY, AND TOMORROW IS NOT LOOKING GOOD EITHER. And its opposite: OF COURSE I DON’T LOOK BUSY. I DID IT RIGHT THE FIRST TIME! On the animal rights front, I’ve seen a fluorescent-green HOW CAN I SOAR WITH EAGLES
10 Tee Shirt Fun Facts Everyone loves to wear comfy tee shirts, so increase your knowledge about them and impress your friends with the following tee shirt trivia. 1. The word “T-shirt” first appeared in the Merriam-Webster dictionary around 1920. It was so named because of the shape it makes when laid out flat. 2. In 1939 the first promotional tee shirt was printed for the movie The Wizard of Oz. 3. Tee shirts made from recycled cotton prevent over five billion tons of textile waste from entering landfills each year. 4. Cotton has been grown for over 6,000 years. 5. There are 35,000 cotton farms in the US, and 98 percent is grown in Alabama, Arkansas, Arizona, California,
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During a su m year, I caug mer trip last h in Connect t the following ic PLEASE O ut: I CAN N PERSON P LY ONE ER DAY. TO IS NOT YO D UR DAY, A AY N TOMORRO W IS NOT D LOOKING GOOD EIT HER. WHEN I WORK WITH TURKEYS? Further human comedy involves sport—and possibly New Hampshire’s aging population, such as these shirts I saw at two fitness clubs: YOUNG AT HEART, SLIGHTLY OLDER IN OTHER PLACES and I’M NOT FORTY: I’M 18 WITH 22 YEARS’ EXPERIENCE. In this vein (or artery), I like I’D RATHER BE OVER THE HILL THAN UNDER IT, worn by a trim male 40-something who probably received it as a birthday joke. And the modest GEEZER—FORMERLY KNOWN AS STUD BUNS. Another sporty job is HANOVER COED
Georgia, Louisiana, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, and Texas. 6. China produces the most cotton at 32 million bales in 2009, followed by India at 23.5 million bales, and the US at 12.4 million bales. 7. The cotton industry generates $25 billion per year; the candy industry brings in $17 billion, and the music industry cashes in with $3 billion. 8. It takes six miles of yarn to make one tee shirt. 9. The world record for wearing the most tee shirts at once is 183. 10. The first recorded tee shirt swap at the end of a soccer game took place in 1931 after an international match between England and France.
Sources: www.youdesignit.com, www.founditemclothing.com
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perspectives
I couldn’t help laughing at BEHIND EVERY SUCCESSFUL MAN IS AN EXHAUSTED WOMAN, seen at a Hanover bus stop. NAKED BAR-HOPPING, which must have generated the one my son Brendan wears: GREENWICH COED NAKED LACROSSE, complete with mating racquets and balls. Here’s a tragically local motto that mocks all our New Hampshire license plates: LIVE, FREEZE, AND DIE, on a green and white shirt, of course. Do the following slogans belong in the sport or liquor categories? I saw them all at local bars and Dartmouth College. I USED TO JOG BUT THE ICE KEPT FALLING OUT OF MY GLASS. And JOGGING’S BAD FOR MY HEALTH—MY THIGHS RUBBED TOGETHER UNTIL MY UNDERWEAR CAUGHT FIRE. In love, we all make mistakes, such as GOOD GIRLS GO TO HEAVEN, BAD GIRLS GO EVERYWHERE, plus SOME DO, SOME DON’T, I MIGHT. These were worn by two attractive teenaged ladies at a shopping center. On the dating front, I’ve seen IT’S NOT PMS—IT’S YOU! Also, MONDAY THROUGH FRIDAY THIS BODY IS A TEMPLE. ON WEEKENDS IT’S AN AMUSEMENT PARK. About marriage, I saw a shirt so depressing, who would buy it except as an anniversary gag? THREE STAGES OF MARRIAGE—LUST, RUST, DUST—with a tombstone over the belly button area. Then there’s WHEN DID MY WILD OATS TURN INTO SHREDDED WHEAT? I couldn’t help laughing at BEHIND EVERY SUCCESSFUL MAN IS AN EXHAUSTED WOMAN, seen at a Hanover bus 100 i m a g e •
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How about this sh with red and bla irtfront c outlined by a clo k letters u THINK . . . THE d: I R I’M WORRIED. EFORE
stop. Outside a hardware store, two male chests wore PRINCE IN TRAINING and KING OF THE REMOTE CONTROL, the latter above a wackily wired TV wearing a gold crown. Because I worked for years for the world’s largest computer company, I relish techy texts. How about this shirtfront with red and black letters outlined by a cloud: I THINK . . . THEREFORE I’M WORRIED. Whenever I curse my own machine (while lost in Windows 8 menus), I recall TO ERR IS HUMAN, TO REALLY FOUL THINGS UP REQUIRES A COMPUTER. Oh, outside a corporate building, two joggers wore ONLY THE PARANOID SURVIVE. If you still doubt that the medium’s the message, read this one, worn by a man of ample girth and seen, well, I won’t say where: I’M NOT PREJUDICED—I HATE EVERYBODY. For spiritual enlightenment, I refer to a plaque on my kitchen stove that I bought in Florida and study each morning: WHEN YOU’RE SURE YOU WANT THE ANSWER, CLARITY WILL COME. And this one from my French-Canadian tribe in Massachusetts: THE FIRST 100 YEARS ARE THE HARDEST—AFTER THAT, YOU GET TO LIE DOWN. Mustn’t forget religion: THE ROAD TO HELL IS PAVED and WHEN GOD CREATED MAN, SHE WAS ONLY KIDDING. In the past, people dressed up. Now they dress down. Or maybe . . . THE FUTURE ISN’T WHAT IT USED TO BE. a Find image at www.mountainviewpublishing.com •
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the
pick
a rt s & ent ert a inm ent
Through September 27 Exhibit: Spotlight on North Family Cooperage Enfield Shaker Museum, www.shakermuseum.org Through October 13 Exhibit: Art in Nature 2014 The Fells, www.thefells.org Through October 13 Exhibit: The Women of the Fells The Fells, www.thefells.org Through October 13 Exhibit: Art of the Fells The Fells, www.thefells.org
October 12
12th Annual Pumpkin Festival
Cedar Circle Farm, cedarcirclefarm.org, 10am–3pm
The Pick is sponsored by St. Johnsbury Academy
PHOTO BY RORI KELLEHER
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the pick
September 30
Los Lobos Disconnected
Lebanon Opera House, www.lebanonoperahouse.org, 7:30pm
September 6 Community Cannery Days Cedar Circle Farm, cedarcirclefarm.org, 11am–3pm
September 19–21 & 26–28 Caught in the Act(s)! Old Church Theater, www.oldchurchtheater.org
September 13 Talk by Jack Noon: Changes in Local Fisheries from 1600 to the Present Mt. Kearsarge Indian Museum, www.indianmuseum.org, 2pm
September 23 An Evening with Bruce Hornsby Lebanon Opera House, www.lebanonoperahouse.org, 7:30pm
September 14 Barenaked Ladies Lebanon Opera House, www.lebanonoperahouse.org, 7:30pm September 16 A Naturalist in the White House The Fells, www.thefells.org, 2–3pm
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September 24–October 19 Into the Woods Northern Stage, www.northernstage.org September 24–30 Take a Child Outside Week The Fells, www.thefells.org
September 26–November 19
Old Friends, New Works
Recent work of Judith Pettingell and Deborah Frankel Reese. Zollikofer Gallery, 39 South Main St., White River Junction, Vermont. Opening reception: Friday, October 3 from 5 to 7pm as part of White River’s First Friday Art Rambles (802) 295-3118.
September 27–28 Fairy House Tour The Nature Museum, www.nature-museum.org, 10am September 28 (rain date October 5) Poetry at the Fells: Explore the Fells with New Hampshire Poets The Fells, www.thefells.org, 2–4pm September 28 Harvest Moon & Nature Fest Mt. Kearsarge Indian Museum, www.indianmuseum.org, 10am–4pm September 30 Los Lobos Disconnected Lebanon Opera House, www.lebanonoperahouse.org, 7:30pm
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the pick
October 2 Bulbs to Blooms The Fells, www.thefells.org, 1–3pm October 7 An Evening with Los Lonely Boys Lebanon Opera House, www.lebanonoperahouse.org, 7:30pm October 11 Symphony NH Plays Franck & Brahms Lebanon Opera House, www.lebanonoperahouse.org, 8pm October 12 12th Annual Pumpkin Festival Cedar Circle Farm, cedarcirclefarm.org, 10am–3pm October 12 Fungi Foray for Beginners The Fells, www.thefells.org, 1–4pm October 18 Annual Fundraising Auction & Social Mt. Kearsarge Indian Museum, www.indianmuseum.org, 5:30pm 106 i m a g e •
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October 26
Mary Chapin Carpenter with special guest Tift Merritt Lebanon Opera House, www.lebanonoperahouse.org, 7:30pm
October 25 Fantastic Fall Fermentation Cedar Circle Farm, cedarcirclefarm.org, 11am–2pm October 26 Mary Chapin Carpenter with Special Guest Tift Merritt Lebanon Opera House, www.lebanonoperahouse.org, 7:30pm October 29 Clybourne Park Northern Stage, northernstage.org November 8–9 & 15–16 Christmas at The Fells: Deck the Halls The Fells, www.thefells.org, 10am–3pm November 18 Much Work, Little Effort— Slapstick Science Claremont Opera House, www.claremontoperahouse.org, 10am Find image at www.mountainviewpublishing.com •
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the pick November 19 Lilly’s Purple Plastic Purse Lebanon Opera House, www.lebanonoperahouse.org, 10am November 20 John Hodgman Lebanon Opera House, www.lebanonoperahouse.org, 7:30pm November 26–December 28 A Christmas Carol Northern Stage, northernstage.org
Hopkins Center Highlights
Dartmouth College, Hanover, NH (603) 646-2422 www.hop.dartmouth.edu
September 17–18
An Iliad
Moore Theater, 7pm
September 26–27 Compagnie Marie Chouinard The Moore Theater, 8pm September 27 HopStop Family Series: Tanglewood Marionettes, Cinderella Alumni Hall, 11am September 27 The Clayton Brothers Quintet Spaulding Auditorium, 8pm September 28 The Adventures of Robin Hood Spaulding Auditorium, 3pm
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October 2
W. Kamau Bell Spaulding Auditorium, 7pm
October 4 HopStop Family Series: Revels North, The Mysteries of Haddon Hall Top of the Hop, 11am October 5 Theatreworks USA, The Lightning Thief Spaulding Auditorium, 3pm October 8 Richard Goode, Piano Spaulding Auditorium, 7pm October 10 Miwa Matreyek, This World Made Itself Warner Bentley Theater, 7 & 9pm October 12 Chamberworks Rollins Chapel, 1pm October 13 Jazz at Lincoln Center Orchestra with Wynton Marsalis Spaulding Auditorium, 7pm October 18 Dartmouth College Gospel Choir Spaulding Auditorium, 7:30pm October 21 Emerson String Quartet Spaulding Auditorium, 7pm October 25 Barbary Coast Jazz Ensemble Spaulding Auditorium, 8pm
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the pick
November 15
Pat Metheny Unity Group
Spaulding Auditorium, 8pm
November 1 Dartmouth College Wind Ensemble Spaulding Auditorium, 8pm November 2 Chamberworks Rollins Chapel, 1pm November 5 World Music Percussion Ensemble Spaulding Auditorium, 7pm November 7–9 & 13–16 Dartmouth Theater Department, In the Next Room (or the Vibrator Play) The Moore Theater, Thu–Sat 8pm, Sun 2pm November 9 Dartmouth College Glee Club Rollins Chapel, 2pm November 11 Sally Pinkas with Julian Milkis & Alexandre Brussilovsky Spaulding Auditorium, 7pm November 12 Diego El Cigala Spaulding Auditorium, 8pm November 18 Handel Society of Dartmouth College Spaulding Auditorium, 7pm
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Advertisers Index Action Garage Door 100 Aidron Duckworth Art Museum 40 Alice Peck Day Hospital 77 Alice Williams Interiors 41 America’s Mattress 4 Annemarie Schmidt European Face & Body Studio 105 Appletree Opticians 95 Artifactory 8 ArtisTree/Purple Crayon Productions 94 AVA Gallery & Art Center 82 Barre Tile 91 Barton Insurance 108 Belletetes Inside back cover Benjamin Edwards & Co. 42 Bentleys 95 Biron’s Flooring 95 Blodgett’s Sash & Door 94 Blood’s Catering & Party Rentals 86 Boynton Construction 70 Brown’s Auto & Marine 99 Brown’s Floormasters 33 C Perry Photography 99 Canon Tire 82 Carpet King & Tile 71 Caulfield Art Gallery 12 Cedar Circle Farm 18 Charter Trust Company 19 ChocolateFest 108 Cioffredi & Associates 109 Claremont Opera House 25 Claremont Savings Bank 2 Clarke’s Hardware 30 Colonial Pharmacy 106 Co-op Food Stores 101 Co-operative Insurance Companies 9 Country Kids Clothing 8 Cota & Cota Oil 42 Crown Point Cabinetry 5 D & B Outdoor Equipment 82 DB Landscaping 29 Davis Alterations & Building 86 Davis Frame 55 Dorr Mill Store 110 Elixir 76 Eyeglass Outlet 87 Flash Photo/Flash Pack & Ship 30 Flat Rock Tile & Stone 87 Floorcraft 31 Four Seasons/Sotheby’s 96 From House Too Home 31 Gallery on the Green 12 Game Set Mat 31 Gateway Motors 33 Gear Traders 12 Gilberte Interiors 107 Gourmet Garden 31 Graze Sustainable Table 30 Greater Claremont Chamber of Commerce 70 Green Mountain Railroad 84 Greenwood Kitchens & Bath 83 Hanover Transfer & Storage 100 Hanover True Value 20 Henderson’s Tree & Garden Services 39 Hubert’s 1 Illuminations by Barre Electric 93 Jancewicz & Son 10 Jasmin Auto Body 83 Jeff Wilmot Painting 108 Jensen & Yurich Home 31 Junction Frame Shop 71 Kitty Hawk Kites 49 LF Trottier and Sons 102 Lake Sunapee Region VNA & Hospice 29 Landforms 7 Lane Eye Associates 65 LaValley Building Supply 96 Lis Ann’s 84 Listen Community Services 75
Little River Oriental Rugs 101 Loewen Windows 105 Longacres Nursery Center 3 Love’s Bedding & Furniture 57 MB Pro Landscape 77 Mascoma Savings Bank 21 McGray Nichols 102 Millstone at 74 Main 31 Morgan Hill Bookstore 31 Mountain Meadow Golf Back cover Mt. Ascutney Hospital 40 Nathan Wechsler 27 & 109 Nature Calls 15 Neal Wallace Dental 56 New London Gallery 47 New London Inn and Coach House Restaurant 30 & 72 New London Opticians 30 New London Upholstery 30 Newport Chevrolet Buick GMC 23 Nonni’s Italian Eatery 47 Northcape Design Build 41 Northern Motorsports 49 Northern Stage 100 NT Ferro Estate and Custom Jewelers 12 Old Hampshire Designs 91 Omer & Bob’s 84 Osborne’s Marine 64 Perry’s Oil Service 72 Phoenix Rising Boutique 18 PowerHouse Mall 8 Prana Design Painting 98 Rare Essentials 27 Revolution 76 Richard Electric 56 Riverlight Builders 104 Rockingham Electric 6 Royal Towne Gifts 104 RT Home 111 Sage’s Interiors 87 Santavicca Dental 110 Schell Noble 99 Serendipity 30 Springfield Fence 57 Springfield Medical Center Inside front cover St. Johnsbury Academy 103 Stateline Sports 63 Sugar River Savings Bank 111 Sunapee Getaways 48 Systems Plus Computers 85 TK Sportswear 85 Tatewell Gallery 30 The Carriage Shed 106 The Flying Goose Brew Pub 31 The Hanover Inn 64 The Inn at Pleasant Lake 31 The Quechee Club 98 The Taylor-Palmer Agency 63 The Ultimate Bath Store 11 The Woodlands 65 The Woodstock Gallery 13 Tip Top Tire & Wilder Auto 85 Top Drawer 8 Topstitch 101 Unicorn 13 Unleashed 30 Upper Valley Aquatic Center 106 Upper Valley Haven 46 Valley Regional Hospital 17 Vermont Facial Aesthetics 107 Visiting Nurse & Hospice of VT & NH 93 Vitt Brannen Loftus 109 WISE 98 White River Car Wash 105 White River Family Eye Care 55 William Smith Auctioneers 48 Wilson Tire 94 Woodstock Area Chamber of Commerce 13 Woodstock Home & Hardware 13 Woodstock Inn & Resort 93
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celebrate the moment
celebrating
YOU
this fall Ron and Beth with granddaughters Addison and Peyton at Boston’s Faneuil Hall Marketplace.
Deb and Dana Ennis and daughter Hollie-Blue take a well-earned rest after walking a section of China’s Great Wall. Deb admits flip-flops were probably not the wisest footwear choice!
Jack Scotnicki hikes between Vernazza and Monterosso, two of the five villages of the Cinque Terre region of the Italian Riviera, during his April vacation from the Shelburne Community School. Deb and her four grandsons celebrate Anderson’s second birthday and baptism in Woodbridge, Virginia. From left: Oliver, 5; Charlie, 5 weeks; Anderson, 2; and Roland, 8.
The gang prepares for heli-skiing in Girdwood, Alaska, during a ski trip.
Ladies, and one gentleman, at the Prouty. From left, Erin, Gail, Lynn, Cheryl, Nancy, Margret, Danielle, and Luke.
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Madelin Fish and Claudia Caldon, students at Kearsarge Regional Middle School, on their 8th grade class trip to Washington, DC, in May.