t.e.l.l. vol. 12 | The Camp Issue by t.e.l.l. New England

Vol. 12 | The Camp Issue

The Essence of Living Locally

www.tellnewengland.com

- A Magazine for New England -

Camp. A L E T T E R F ROM TH E EDITOR I just barely remember the first time I went camping. I was around six years old – the time of your life that you remember a bit like a dream. We went to Acadia National Park, and all I remember about the trip was driving up a mountain, waking up in a cool, damp tent, and eating banana pancakes for breakfast. While this memory is not flush with detail, this experience set the foundation for my love of nature and being outdoors. Since that time, my experience with camping has evolved to mean many things – as it does to many New Englanders. My definition of camp is that of the traditional New England summer camp. Weeks spent in a “well-loved” cabin in New Hampshire. By day we played capture the flag, climbed mountains, drank gallons of bug juice and spent hours splashing in the lake. By night we packed into the rec hall for movie nights (usually the Princess Bride), ate candy smuggled from the canteen, and chatted with bunkmates into the wee hours. To this day, there are certain smells, sounds, and feelings that immediately bring me back to camp. The earthy, musty smell of a cabin, the scent of Freeman’s green apple shampoo, whispers across the woods at a camp ground, and the slight bit of anxiety that I still get when I have to walk through the dark woods to the bathroom in the middle of the night. I share these memories because I know that other New Englanders can relate. Camp is a part of who we are. Some will completely identify with these experiences of summer camp. For others, camp means something totally different – time spent in a cramped tent with family, campfires in the woods, or even just playing in a tent in the backyard. In this issue we invite you to revisit your memories, no matter what they be, in hopes that it will encourage you to get out there, keep building new ones, and to share your stories.

Table of Contents Alpine Women Collective A Q&A with Alpine Women Collective Photos by Alpine Women Collective PG. 8 Camp Breakfast Recipe by t.e.l.l. New England Photos by Jenn Bakos & Ashley Herrin PG. 22 Adventure Guide: Grand Isle State Park Words and Photos by Tina Picz-Devoe PG. 28 Indulge: Campfire Breakfast Pizza Recipe by Hayley Richards Photos by Jenn Bakos & Ashley Herrin PG. 38 Secrets Words and Photo by Krystina Olsen PG. 44 Indulge: Dutch Oven Beef Stew Recipe by Linda and Ed Carlisle Photos by Jenn Bakos PG. 50

To The Woods! Words by Erin Costello Smith Photos by Christopher Smith and Erin Costello Smith PG. 54 Is/Was/Is Poem by Lennie Newman PG. 66 On Repeat: A Salad for Maine Recipe and Photos by Ally Milligan PG. 68 New England Rituals: Summer Camp Words and Photos by Ashley Herrin PG. 76 Hive Events: A Modern Twist on Camping A Q&A with Hive Events Photos by Jenn Bakos & Jennifer Mowry PG. 96 Gear Guide: Made in New England, Tested in New England Words and Photos by Jenn Bakos PG. 112

Cover Art: Elizabeth Cianci “Red Canoe” “Red Canoe,” is composed as a trigger. The viewer is in the canoe with the subject, pulled into the summer air that is skimming the water, pines doubled in height by the mirror of the lake. The pause after a power stroke, a moment of peace before the paddle cuts the water again. This image, this idea of pause in awe of the places untouched in our world is fundamental to why I return to the wilderness.

Alpine Women Collective A Q&A W I T H TH E DUO E M P OWER IN G WOMEN TO G R EET TH E OU T D O OR S AND CON QUER AN Y SUMMIT. Photos by Alpine Women Collective

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How did you start the Alpine Women Collective? We are Sarah McLean (graphic designer) and Cait Bourgault (photographer). We’ve been best friends for a few years now, and ever since we met, we’ve been spending as much time as possible outdoors, hiking, seeing new places, and experiencing new things together. We started the Alpine Women Collective (AWC) as a means to share our love for hiking with more women, and to do so by combining our passion for hiking with our two creative occupations. We wanted to be able to utilize our abilities in design and photography to get the message out to women about how empowering an activity hiking can be. So, with a website, an Instagram page, and big dreams, we launched the Alpine Women Collective in February, 2016.

What do you hope to accomplish through this program and why do you think getting outside is so important? With the AWC, we hope to instill a sense of empowerment and ability in women who might not otherwise push themselves to try hiking. For years, we’ve heard people doubt our abilities and worry about us as we head out on hikes, and we realized that often, those doubts and worries are exclusive to women. It can be discouraging to be told constantly “It’s too dangerous” and “Don’t go by yourself”. So we’re on a mission to replace some courage in women, and to introduce more people to the mountains we’ve grown to love. We want to help hikers feel confident, empowered and safe on the trails they chose. We feel that it’s important to get outdoors because simply, the outdoors is limitless. Anywhere we go in the world, the outdoors is there. And where there’s outdoors, there’s adventure. Mountains, forests, rivers, valleys; they’re all there for us, and we’ve learned that they make great tools for challenging ourselves, clearing our minds and bettering our lives. We love that you can trek through a nationally preserved forest and see a place that only those who took the trail you took, have seen what you see.

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Tell us about the camping and hiking weekend in Maine. Our Camden Hills State Park retreat in June was an absolute blast for us. It was a 2-day trip, provided to us by Maine’s Midcoast (@mainesmidcoast on Instagram), in which we brought nearly 30 women hiking to Mt. Battie and Mt. Megunticook, we camped out at the Camden Hills State Park campground, went sailing on A Morning In Maine, explored the town of Camden, and on the bus ride back to Portland, we took stops at Waterman’s Beach Lobster for lunch and Oxbow Brewery in Newcastle for some brews.

Any special or funny moments while camping at the retreat? It was such a treat for us to see this group of women – most of whom were meeting for the first time – become so close in such a short period of time. It was amazing to watch the friendships strengthen while the weekend unfolded, setting up camp and hiking. When dinner-time came around, we all sort of realized at once that it felt as if we had known each other for years. To see these women bond over similar interests and a shared ideology was really special to us.

Will you be hosting more camp weekends in the future? We will! We have a 3-day camp retreat in the works for Summer 2017, with the Western Maine travel region, and we’re also hoping to bring the AWC to the White Mountains for a night or two sometime soon.

Do you have any favorite camping spots? We love camping anywhere in the White Mountains, especially Franconia Notch State Park. Any of the Appalachian Mountain Club huts make for a really cool experience. We’ve really enjoyed Recompence Shore Campground at Wolfe’s Neck Farm because it’s close to Portland and easy for a quick weekend getaway. Other favorites are: Balsam Woods Campground in Abbot, ME and Flood’s Cove Ocean Island Campground in Friendship, ME.

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Favorite hiking spots? The White Mountain National Forest never disappoints. There’s a mountain for everyone, and no matter how ambitious you’re feeling on a given day, there’s a hike for you. Some of our favorite hikes have been in the Presidential Range of the White Mountains, Franconia Notch State Park and Crawford Notch State Park. We’ve loved exploring the 52 With A View and 48 4,000 Footers lists, which offer loads of stunning views and countless hidden spots like waterfalls and overlooks. Sarah’s favorite hike: Mt. Jefferson / via Caps Ridge Trail Cait’s favorite hike: Mt. Lafayette / via Old Brindle Path

Do you have any camping gear recommendations? Or a recipe you like to make while camping? When it comes to gear, we really believe in making it affordable. While it’s awesome to be decked out in top-of-the-line gear, it’s not the most sustainable option for people just getting into hiking and camping. We’ve found lots of really great gear at Goodwill, Marden’s and on Craigslist. While we do recommend favorite brands like Marmot, Osprey, Merrell, and Outdoor Research for the essentials, we most often recommend that new hikers get scrappy with their camp and hike outfit, see what’s available secondhand, and try recycling some gear before buying new. Our favorite camping recipe would definitely be the camp burrito. The night before, we load a tortilla full of rice, beans, tofu, salsa, and vegan cheese (or whatever you like!), wrap it in aluminum foil, and store it in the cooler until the campfire’s roaring. Set them on a rack (foil and all) just above the flames, and let them heat up for a good five minutes on each side. The tortilla gets a little charred and the insides get all melty. So good.

What are your favorite things about New England? We love that New England gives us a little bit of everything. We look to the East for the sea; we look to the West for rolling mountains. We can taste beer in the Old Port, and we can gaze the stars just a town over. We love that nature is preserved and respected here, that our beloved White Mountain National Forest is only a drive away, and that the people here are rugged, yet so kind. Each of our four seasons is a world different from the next, and we love that in New England, we’re close enough, able enough, and free enough to go pitch a tent during all four.

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To get in touch with Alpine Women Collective. Visit them at: www.alpinewomencollective.com @alpinewomencollective @sarahckmclean @photocait facebook.com/alpinewomencollective

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Camp Breakfast WO OD - C O OK E D AN D SMOK ED TO PER FECTION. Recipes and Photos by t.e.l.l. New England

There’s

something so unique about cooking over a campfire. To begin,

flames are wild and at times, untamable. Their movements are dictated by the wind, even the gentlest of breezes passing through the stale, summer air send them into a frenzied dance. Getting more techincal, have you properly banked your coals? Are you cooking with the correct wood? Remember; “Poplar gives a bitter smoke, Fills your eyes and makes you choke... Apple wood will scent your room... Pear wood smells like flowers in bloom...” And then there’s the smoke and ash... something that helps add that back-to-nature, true barbeque taste... finding the delicate balance between “just right” and “too much” is an art form that is tricky to master. Cooking over a campfire is not an easy skill to learn. It requires practice, and at least one or two scorched trial-runs. But when you’ve mastered the skill, the art of campfire cooking, you’ll find it hard to want to return to traditional cooking methods. Immerse yourself in nature while you grill, fry, barbeque, sear, boil, and bake your favorite dishes. Get back to nature this season, get back to where you belong.

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Campfire Buttermilk Pancakes topped with fresh berries and local maple syrup

INGREDIENTS:

Makes: 4 servings

2 cups organic buttermilk pancake mix 3 tbsp. Kate’s Unsalted Homemade Butter, separated 2 eggs

½ cup low-fat milk

METHOD: Combine 2 cups of pancake mix, 2 tbsp. butter, eggs and milk in a medium bowl, combine all ingredients and mix until batter is smooth. Pre-heat a cast-iron skillet over hot coals (or small flames) for approximately 3 minutes. Coat skillet with 1 tbsp. melted butter. In

cup sizes, drop pancake mix onto skillet. Cook until edges are heated through and

bubbles begin to form on the surface, about 1-2 minutes for each side. Flip when golden brown. Top with farm-stand-fresh strawberries and drizzle with your local maple syrup of choice.

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GRAND ISLE STATE PARK AN ADV E N TU R E G UIDE TO CAMPIN G IN VER MON T

Words and Photos by Tina Picz-Devoe

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Listening from inside our tent after midnight, the leaves are rustling rather loudly, moved by the constant, cool breeze coming off Lake Champlain on this Independence Day weekend. All else is pitch black and quiet, aside from snores drifting over from a nearby tent site. Now and then, footsteps of other campers are heard, tromping the pebbly, dirt roads to the bathrooms. This is our first time camping at Grand Isle State Park in Vermont, an island about 30 minutes north of Burlington, situated on Lake Champlain. I’ve seen this body of water many times before and spent an ample amount of time visiting Vermont since my childhood, but this particular area is new to me, and I am enthralled by its beauty. I’ve never been this far north in Vermont, only one hour from the Canadian border. The area has an extremely calm, slow pace; quiet and teeming with bright green corn and cow fields, lush mountains, family farms with tiny, roadside farm stands, lake inlets, boat docks, ice cream stands and quaint, red antique barns, filled with unique furniture and treasures of old. I love Vermont, recalling my youth of skiing here with my family and visiting the Ben and Jerry’s headquarters in Waterbury. Sharing it with my daughter and husband these past few years has been a whole new experience. One of the most appealing aspects of this state is the plethora of small, family-run businesses in every town, supported strongly by the locals. Lots of organically grown produce and locally made goods gives each business a sweet, old-fashioned charm that screams, “America” like apple pie and ice cream (sweetened with Vermont maple syrup, of course). We always make a point of checking out new, local eateries, brews, shops and farms whenever we visit Vermont, and this time was no different. We started the trip heading straight up from Boston to Burlington, Vermont and stopping at our favorite, local co-op for some last minute groceries and bug spray. The Onion River Co-Op has a huge selection of natural and organic products and locally grown food, and we love that Vermont has recently passed a bill of transparency to label GMOs. It’s great to see all of the small brands, family farms and local companies selling their goods here with such emphasis placed on sustainable practices. On almost every rural road you drive in Vermont you will see a farm stand or a sign on a lawn with homegrown goods for sale; from eggs, to blueberries, to grass-fed meat, to bread and furniture. This state has a way of transporting visitors back to a simpler time, when most homes offered some of the fruits of their labor to surrounding neighbors and passersby.

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Next we headed up to Grand Isle State Park, where we planned to meet our friends at the campground and were amazed at how gorgeous this string of small islands and state parks was. Our campsite was clean, spacious and rather private, with many trees between the surrounding tent sites and us. It was a quick stroll to the lakefront, where we saw lots of sailboats, kayakers and swimmers. My daughter swam a lot, finding many native clams and we took our canoe in just once with lots of waves to make it interesting. We were able to cook some good, hot breakfasts over the open flame and sat by the fire with our buddies for sâ&#x20AC;&#x2122;mores and brews at night. We were excited to head out on the last day to hit up our favorite spots on the way home.

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We stopped again in Burlington for lunch and a lakeside stroll. We are always so enamored by this small city, bustling with action during every season due to the wide variety of outdoor activities, sports, art and music events offered. We ate at our favorite city spot the Skinny Pancake, where crepes and local brews such as kombucha and cider are specialties. And if great music is what youâ&#x20AC;&#x2122;re after, they turn into a bar and music venue at night. I also canâ&#x20AC;&#x2122;t seem to visit Vermont without having a heaping mound of poutine - a Canadian dish, originating in the province of Quebec, made with French fries and local cheese curds topped with a light brown (vegetarian) gravy.

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After this, we headed south along the lake, passing the town of Vergennes and its many solar panel farms. Vergennes is also home to our favorite veggie burger ever at Bar Antidote, which boasts a “local food pledge” as well as a great wood-fired bakery and espresso bar called Vergennes Laundry. Next we were on to Ferrisburgh’s Dakin Farm Store where visitors can sample lots of jam, cheese, syrup, honey, and chutney, and then grab a maple soft serve on the way out. In Vermont, these soft serves are called Maple Creemes, and simply cannot be missed. One of the top spots for this treat is Village Creeme Stand in Bristol. We passed through the tiny town (cool shops and eateries) on our way down to Warren Falls in Green Mountain National Forest, a favorite swimming hole and waterfall area in Warren. On the drive from Bristol to Warren, there are many inlets to park alongside Mad River, where people swim, jump off of rock cliffs and have all-day picnics and parties. This was my 7-year-old’s first time swimming here, and she said, “This was the best swim I’ve ever had in my life!” The cool, flowing mountain waters are crisp, clean and extremely refreshing on hot summer days in July. It’s a nice, relaxing way to wash off the camping grime after three days with no showers. After a swim, we headed to the Warren Store where we always find some delicious home-baked goods, sandwiches and prepared foods – great to take to the falls for picnics too. A couple of days before, Senator Bernie Sanders was there for the Warren parade in his beautiful home state. There’s a wonderfully restored bed and breakfast across from the store called the Pitcher Inn, if you’re looking for a romantic, weekend getaway. Once we were full of yummy treats and all cooled off, we hit the road back to Massachusetts, saying farewell to the beloved Green Mountain State, until our next adventure.

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Campfire Breakfast Pizza A NOT-S O -T R ADI T I ON AL S PI N ON A CL ASSIC DISH Recipe by Hayley Richards Photos by t.e.l.l. New England

Pizza. Breakfast. Camping. Three words that donâ&#x20AC;&#x2122;t typically find themselves paired in the same sentence. But, what better way to cook a pizza than over open flames... and for breakfast no less! This recipe merges some of our morning food essentials; eggs and bacon with fresh, locally sourced cherry tomatoes and basil. Topped with burrata, arugula and crumbled bacon. Need we say more?

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Campfire Breakfast Pizza topped fresh arugula and crumbled bacon

INGREDIENTS:

Makes: 1 pizza

fresh pizza dough 6 large eggs 8 slices of bacon, 2 cooked and crumbled Handful of cherry tomatoes, halved fresh basil 1 cup fresh arugula 1 Â˝ lb. Burrata cheese 2 tbsp. Kateâ&#x20AC;&#x2122;s Unsalted Butter salt & pepper to taste

METHOD: Bring fire to proper cooking conditions. Do this by allowing the fire to burn down to coals. Rake the hot coals into the center and add small pieces of kindling over coals as necessary. Spread pizza dough evenly onto cooking griddle and set aside. In a small skillet, melt 2 tablespoons of butter. Season with salt and pepper. Drizzle melted butter onto pizza dough and brush onto surface evenly. Place griddle over fire for 2-4 minutes to begin cooking the dough. Remove from heat and set aside. Top dough with crumbled burrata, halved tomatoes, uncooked bacon, basil and egg. To keep egg from running across the pizza, make small circular boundaries with the bacon slices. Cover with tin foil and place back on heat. Meanwhile, cook two pieces of bacon. Let bacon cool, then crumble. Set aside. Cook pizza for 10-15 minutes or until egg is cooked to desired doneness. Top with arugula and crumbled bacon. Enjoy!

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SECRETS Words and Photo by Krystina Olsen

It was summer of my life’s twelfth year and in a moment of courage and rebellious spontaneity, I came undone and alive for the very first time. Some people are born bold enough to let truth come blasting out of their hearts, painting magic all over life. My shy and quiet nature kept me more on the timid side, never really thinking to explore such blasting or painting or anything like it. But this one particular summer, on this one particular night, that magical truth came crashing in and found me. I had this treasure-of-a-friend, Callie, who I spent every weekend of that summer camping with; drinking in friendship, earth, and whimsy. We gathered under a canopy of trees, an open air dormitory dotted with colorful nylon walls, oversized sweatshirts, stories and ‘mallows and people we loved. Callie’s robust passion for life was contagious and her smile would knock you over, it was so sincere. Her family would pick me up and we’d drive to the edge of Vermont, heart happily thumping as we’d see the marina in the distance. That welcoming little lake island was waiting for our pre-teen delight. So, with sleeping bags and wonder in tow, we let that island lead us into adventure. It was a hot day, that Saturday by the lake, and we felt it. Like desert lizards, we soaked in each drop of sunshine, boombox blasting Dixie Chicks and Barenaked Ladies. Time stood still as our adolescence made its way into the world. We grilled hot dogs and jumped off docks and never did mind all the scattered pine needles stuck to the bottoms of our feet. Come dusk, hoodies were steeped in the scent of firewood. Faces were glowing from the sparkle of the day. We shuffled to the cozy flannel beds waiting inside our tent, full, happy, and ready to chat the night into oblivion. It was quiet and the trees were dancing with the wind outside. A quick glance out the mesh window and I could see the moonlight reflecting on the water. I even think I saw a star wink my way. Curious, I winked back.

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Callie rustled in her cocoon and whispered at me. I looked over and could read on her face that she was brewing a mischievous idea. “What is it?” I asked both interested and a little uneasy. “Come with me.” She smiled and bounced up out of that tent, trusting that I’d follow her vague request. She knew me so well. I do love a good leader. Callie ran down to the water, me close behind, and she stopped. Looking back at me, she laughed the cutest laugh, then slipped off a piece of clothing. Then another. And another. Until she was completely bare. I was in shock! “What?!” My brain was twirling with so many thoughts. “C’mon!” she giggled toward me. I am not the kind of person who obliges very willingly. My heart was eager, yet in that moment all I could think of was my body. It took hardly a second for me to notice my imperfect self and there in the middle of spontaneity, heaps of insecure chatter grabbed at me, weighing down this tender and light spirit of mine. Critical words came swarming in about my thick thighs and funny breasts and how I’m probably not good enough for this invitation into abandon. “Krystina, c’mon!” she pulled at me again. I could cry I was so intimidated by this sweetly vulnerable moment of dipping our bodies into water completely naked. I took a massive inhale, and with it came a wind of bravery. It was that lump-in-your-throat kind of bravery, where you feel this could go terribly wrong or perfectly right all at the same time. And though there are things in life that would require much more courage than this playful moment called for, my shy self found this exact time to be the thing that would push me into uninhibited bravery. Exhaling, I shimmied out of my woven threads and into that welcoming body of water and I can tell you with so much truth in these bones: I felt free. So unmistakably free!

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My skin hit the water and as in slow motion, I could sense the pain of growing up in a gruesome comparison-world washing away. I could sense how wonderful it was to be a girl, and how completely valid I was in my frame of feminine humanity. I could sense friendship and the anchoring bond that formed when I let myself come undone. I could sense the smallness of me against the huge wild world. I could sense, too, my significance in this place and that I might even have importance after all. I was twelve years old and I woke for the very first time to embracing and accepting and becoming. My skin felt alive, and it’s because the stars gave me permission, winking at this sacredly divine romance. I slipped into naked freedom and for some reason everything finally made sense. I left that water changed and totally liberated. The earth taught me her secrets of how to unhinge my timid doors and walk into joyous abandon - that hiding isn’t what was needed all along, and that my unique self was absolutely enough. Creation gave its call to take a deep breath and say yes, so I did. And with it, I gained new levels of lightness I had never known before. Still, pitching a tent and soaking in the rhythms of nature awakens me. Camping will never again be just camping. Sure, I adore the trees that canopy, the colorful nylon walls, the oversized sweatshirts, the stories and ‘mallows and gathering of people. But I will forever look at the stars and remember the time they winked their whimsy-permission my way, and I curiously winked back with a wildly brave “yes.”

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Dutch Oven Beef Stew

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Recipe by Linda and Ed Carlisle Photos by t.e.l.l. New England

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Dutch Oven Beef Stew INGREDIENTS: Lodge # 12 size Dutch oven Charcoal briquettes 2.5 to 3 lbs. sirloin tips cut into 3/4 inch pieces 4 large carrots cut into ¾ inch pieces 4 celery stalks cut into ¾ inch pieces 2 cloves of garlic 2 medium sweet onions cut into quarters 12 small red potatoes 2 bay leaves 2 beef bouillon cubes 32 oz. beef stock 1 packet of Mrs. Dash beef stew seasoning mix 2 7.5 oz. cans of buttermilk biscuits ¼ cup of flour 1-teaspoon salt 1-teaspoon pepper 6 dashes of Worcestershire sauce 6 tablespoon of canola oil

METHOD: Start a chimney of coals. Mix the flour salt and pepper. Coat the sirloin pieces of beef, with the flour mixture. When the charcoal has white tips they are ready to use. Place 12 briquettes under the dutch oven. Add the oil and heat until hot. Place the beef into the dutch oven to brown. Turn frequently. Add the beef stock, Worcestershire sauce, bouillon cubes and the Mrs. Dash beef stew seasoning mix. Stir until combined. Add the vegetables and bay leaves. Cover the dutch oven and cook for about an hour. Stir after a half hour. Check vegetables for doneness. Continue to cook until all the vegetables are fork tender. At about 45 minutes into the cooking time, start another chimney of briquettes. When you feel that the vegetables are fork tender place the biscuits on top of the stew. Cover the dutch oven and place 10 briquettes on the top. Cook until biscuits are lightly brown. About 10 to 13 minutes. Serve and enjoy!

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TO THE WOODS! A G U I DE T O N E W E N GL AN Dâ&#x20AC;&#x2122; S TWO BEST CAMPIN G GEMS

Words by Erin Costello Smith Photos by Christopher Smith and Erin Costello Smith

â&#x20AC;&#x153;

To pay attention, this is our endless and proper work. MARY OLIVER

The closest I came to camping while growing up in Connecticut was when my dad would wrestle up the tent in the backyard, grab some flashlights, a box of Triscuits, and some playing cards, and spend the night squeezed into our red tent with my brothers and me. Iâ&#x20AC;&#x2122;d wake up with the birds and pad back into the house to join my mom for breakfast and likely not think anything more about it. Despite the camping-lite of my youth, as I got older there was a tug in me to substitute my mattress for a sleeping bag, the blue glow of the television for the flickering of an outdoor fire, and my backyard for the woods of New England. While many people would argue that it is the furthest thing from a vacation, thereâ&#x20AC;&#x2122;s something about camping that I find wholly rejuvenating. From waking up to tent walls glowing with early morning light to staring into a fire and letting the conversation wander, there is a peace in camping that I think can be hard to find elsewhere. When camping, I notice myself being much more present in the moment and paying attention to what is around me. It is a welcome change from the usual distractions that encroach on our lives. There are two campgrounds in particular where that connection and enchantment of camping are able to rise to full fruition.

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Crawford Notch Campground

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44.1342° N, 71.3593° W

NEW HAMPSHIRE

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It was kismet, for sure. We were looking to find a campsite in New Hampshire that wasn’t stuffed along a highway and where we wouldn’t be on top of other campers. Crawford Notch Campground looked promising and, when my husband called about availability, the woman on the phone excitedly informed him that one of the prized riverside sites had just opened up if we could stay for their minimum of three nights. We adjusted our schedules and hurried up 93, racing the clock to make it there before the gate closed for the night while also trying to stay safe in torrential downpours. When we arrived at the campsite, having made it just ten minutes before the camp office closed, we couldn’t believe what we saw. We didn’t bother to take anything out of the packed car, instead, as if pulled along, grabbed hands and walked down the path. The campsite sat in a little copse of trees, private, yet with a clear sightline to the idyllic view of a rocky shore, winding river, and backdrop of layered mountains. The rain had just stopped and there was an invigorating coolness in the August air. We spent the next couple of days exploring Franconia Notch State Park, but it was our time at the campsite that we treasured most. In the mornings the sky behind the mountains was tinged with daubs of cotton candy pink and bands of soft mist curled around the trees like a comfortable cat. At night we would lean back in our chairs and watch the stars with only our intermittent gasps breaking the silence as meteors dashed by like gently flashing hyphens. When it eventually came time to leave, we walked back to the site over and over, desperately wanting one last look, until finally we found ourselves right up against the checkout time and forced ourselves to drive away. If you go, the sites along Saco River are ideal, but they book up fast. From our walks around the campground, it seemed like the other sites were relatively private, especially for what we’ve seen at other spots in New Hampshire. The Crawford Notch Campground is located near Franconia Notch State Park, which has seemingly countless hikes and is home to some stunning waterfalls, gorges, and flumes. The Arethusa Falls, Ripley Falls, and Mount Willard are all under six miles away and offer stunning views, as well as spots to cool off in these hot summer months.

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43.5517° N, 72.6975° W

VERMONT

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Coolidge State Park

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I remember when my husband sent me photos of a campsite in Vermont, his email brimming with excitement over the mountain views from the campground’s high perch. It was late in the season, so we were unable to get the highly coveted sites in the lean-to loop, but decided to choose one of the other spots without the mountain views and, while there, scout out the other sites for a future visit. When we arrived, we were very pleased with how secluded the site was and charmed by the golden evening light pooling through the tall pines. Later, after we had set everything up and eaten our dinner, we had settled in by the fire for the night when an ethereal sound began to float through the trees. It was a four-part harmony hymn, which we later found out was the beginning of the evening vespers for a group of Mennonites camping a few sites down. I can’t really describe how it felt, sitting there in the dark and watching the fire while those timeless songs carried up to us, except that it was something like when you hold your breath for a long time and then let it out slowly. It filled me. The next morning we were treated to their morning vespers before we waved goodbye as their cars and vans slowly filed out. It was an experience unlike any other and yet another moment of camping when we found ourselves in touch with all that really matters. If you are able to book one of the sites in the lean-to loop, those have the best views. A ranger said that Hornbeam offers the most privacy and we thought the views from Aspen and Boxelder looked particularly idyllic. That being said, all of the sites seem to offer generous privacy and are surrounded by beautiful, tall trees. There is also an amazing view from a picnic spot just a quarter mile up the road from the tent loop, so you can enjoy the views no matter where you stay. The campgrounds are within easy distance of Woodstock, home of the beautifully crafted Farmhouse Pottery, cheese and syrup tasting at Sugarbush Farm, and a charming town center complete with a covered bridge. Plymouth Notch is under ten minutes away and is the location of former President Calvin Coolidge’s homestead, along with a general store and cheese factory founded by the Coolidge family that are still in operation. As for whether or not the Mennonites will grace your evening with song, I can’t say.

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is/was/is Poem by Lennie Newman 66 | t.e.l.l. NEW ENGL AND

MORNING the grasses soaked with dew stood tall and taut, in encrusted silence, dutiful soldiers with spears, wet with bright stars. my eyes crushed them with jubilance. they leaned into the silk wind weaving, unweaving into unbidden threads of raspberry, violet, poison oak, each vein of their leaves a spider’s web, drifting. the tall people gestured to tree trunks and we heard the creaking of bark like palace doors— they pointed to roots where black beetles crawled and we rode them like shining chariots— a twig, a peasant’s spit turning over a white flame; a feather, a girl’s wing— from the yellow ashes of burnt sunlight rose birds singing cold songs, and we with the new gift of infancy felt our feet pricked with each note as hidden needles do in the hay.

EVENING the marshes bled wind, the mottled moonlight kissing us with lessons of sounds: the tingle of hair in the breeze, the echo of stones under an indigo dome, the heaving swells on the horizon, the estuaries swimming towards some dark freedom. the tall people pointed to distant silver clusters and we tasted the skin of orion and cassiopeia, heavy and buzzing and sweet— they walked us with purpose on a path through the reeds and we smelled the mud as tart and musky as sweat— they gave us stones to strike that glowed blue and green; scent by scent we stepped and stepped knowing less and less— dusty and purple the voluptuous sky stirred, shifted, sighed as lovers intertwine. we did not know this. a boy touched his pinky to mine— the night pressed its forehead against ours, storming, singing.

MORNING the grasses bled dew, and our eyes streamed with jubilance—

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On Repeat: A Salad for Maine

A S A L A D F I T F OR A N E W E N GL AN D ADVEN TUR E Words and Photos by Ally Milligan of Loveleaf Co.

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Growing up, my sisters and I never went to sleep away camp. We went to Maine. My grandparents lived there for the summer and we had our own campy routine. First things first: blueberry muffins with Granddad. Then: a couple chapters of our books and a rocky morning hike in Acadia. Always home for lunch. Turkey sandwiches, Cape Cod chips. Lots of chips. Afternoons were for fort-building by the icy cold Mt. Desert Narrows. “Intruders!” we would shout to the kayak groups passing by, quickly retreating into our hut made of rocks and driftwood. More reading to the smell of Grandma’s dinner on the stove. Our parents: wine on the porch as the sun disappeared, the cool air settling in for the night. Early to bed, early to rise. Older now, my sisters and I still come to Maine, our childhoods rushing back to us as crisp and cool as the smell of pine. Our grandparents have passed away, but we carry on our traditions. Now it’s us cooking the dinner, our hands holding the wine. The table is set late and the food is fresh. Mussels from the dock and Beech Hill produce from the stand. A lentil salad, one that gets better overnight. Blueberry pie. And leftovers. Leftovers are the next day’s hiking fuel. The picnic is the reward at the top, but the view is competitive. As we hike back down, dinner’s already on our minds. A Beech Hill farmstand stop on the way home, the routine on repeat. Forever, I hope.

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Lentil and Potato Salad with Red Peppers and Smoky Paprika Dressing Makes: 6 servings

INGREDIENTS: DR E S S I N G

SALAD

1/4 cup apple cider vinegar

3/4 cup dried French green lentils (aka lentils du Puy)

3 tablespoons olive oil

1/2 lb fingerling potatoes

1 tablespoon honey

2 roasted red bell peppers (jarred), drained and

1/4 teaspoon allspice

chopped

1/4 teaspoon smoked paprika,

1/4 cup capers, drained

plus more to garnish

1/2 small red onion, chopped

1 small garlic clove, minced

3 oz baby kale (more if desired)

1/4 teaspoon sea salt

2/3 cup roasted, unsalted sunflower seeds 3 scallions, thinly sliced 4 oz goat cheese, crumbled salt to taste

METHOD: M A K E T H E DR E S S I N G : Whisk together all ingredients in a bowl and set aside. C O OK T H E L E N T I L S : Thoroughly rinse the lentils under running water. Combine the lentils and 3/4 cups of water in a saucepan. Bring the water to a rapid simmer over medium -high heat, then reduce the heat to maintain a very gentle simmer. Cook, uncovered, for 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered. Lentils are cooked as soon as they are tender and no longer crunchy. Strain the lentils and return to the pan. Stir in 1/4 teaspoon of salt.

C O OK T H E P OTAT OE S : Place potatoes in a large pot. Add enough cold water to cover by about 3 inches. Stir in 1 teaspoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain and let cool slightly. Once cool, slice the potatoes into coins.

A S S E M BL E T H E S A L A D : Mix together the cooked lentils, sliced potatoes, chopped roasted red peppers, drained capers, chopped onion and baby kale. Add the dressing and toss to coat. Before serving, add the sunflower seeds, scallions, and goat cheese, reserving some for garnish if desired. Add additional salt to taste. the CAMP ISSU E | 73

Locally Sourced. Fresh Ingredients. All ingredients were locally sourced. Produce was purchased from Beech Hill Farm located in Mt. Desert, Maine. Goat cheese was sourced from Seal Cove Farm in Lamoine, Maine.

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New England Rituals: Summer Camp Words and Photos by t.e.l.l. New England

“Camp is where I learned about me; facing fears, trying new things, pushing my boundaries, and accepting myself.” - Unknown -

snaked my way around the southern tip of

And Lake Ossipee looked inviting as ever. A hot

Lake Ossipee one Friday afternoon; the sun

breeze had kicked up small white caps, rocking

dipping behind a cluster of ominously dark

the buoyed boats and canoes in a synchronized

clouds, threatening the possibility of an after-

sway. The clouds began to break and the sun

noon thunderstorm. Temperatures had soared

began to return. The afternoon was shaping

into the nineties that day and the ride north

itself into an evening that was going to be

seemed to take forever. The grip of the city

another mark of picture-perfect New England.

was seemingly unrelenting as the onslaught of weekend traffic began pouring into the streets

I turned left onto Huckins Road, an eager antic-

early in an attempt to beat the heat. Grid-

ipation building as I realized I was almost at my

lock eventually gave way to New Hampshire’s

destination. Marked by a humble green sign at

scenic lakes region and the feeling of joy

the corner of the road, Camp Nellie Huckins lie

returned once again as I cruised up 16 North,

tucked in the woods and alongside Broad Bay.

catching glimpses of Mount Chocorua and its

That afternoon I was meeting with Jody Skelton,

friends as I went.

the Executive Director of Huckins.

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There is a magic that surrounds Camp Huckins. The feeling of nostalgia that you get when you enter the premises immediately brings you back to those carefree days of your youth. But, the magic is also created by the staff itself; those who care for and look after the summer camp and the campers each and every year. Jody in particular, emanated a sense of euphoria and pride about the camp that seems unmatched. Jody Skelton began her journey to Huckins like many of those who came before and after her. She was a camper. Looking for a summer camp that would be the perfect fit for his daughters, Jody’s father began asking around their hometown in Maine for good summer camp recommendations. It took three tries before they landed at Huckins, but after their first summer in Freedom, NH, the (then) nine-year-old knew that this was undoubtedly the one. 47 summers later, and Jody is still a part of Camp Huckins. I sat down with her that afternoon to learn more about the camp, and what makes this place so extraordinary.

What makes Huckins so special and unique? There are a lot of things that makes Huckins so special and unique, but one of the things is that we’re an all-girls camp. I think that that’s becoming very unique. We also grow our own leadership — that our campers become our counselors — really makes a huge difference for the right reason. They’re coming to camp because they want to give back. Another strength of ours is that every day, from 2:45 to 5:00 is free selection of activities; so the girls get to choose what they want to do… they’re able to be totally independent. Kids tell me, when they write they’re five-year Huckster card, that the reason they come to Huckins is so that ‘I can be myself.’ That makes me think; ‘how sad it is for fifty weeks of the year that they’re not, but how wonderful it is that they have a place that they can come and be themselves.’ And, camp friendships are true friendships — it’s not where you’re from, where you go to school or what clothes you wear, but it’s really about who you are, and that builds friendships.

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How long has Huckins been open? Tell me a bit about the history of the camp. This was our 89th year, next summer is our 90th season. The camp opened for two weeks for the boys in the summer of 1928. The next summer, in 1929, it opened for 1 month for boys and then 1 month for girls. It operated this way up until the 60s. And then in the 60s, they started letting more girls come… it was down to about two weeks for the boys and six weeks for the girls, and finally they went all girls.

How long is each camper’s session? How many campers per session? We have four 2-week sessions and 382 campers per session. By the time camp is over, we’ll have over 1400 girls that have gone through.

As a former camper, what is your favorite memory or part of Huckins? And as the director, what is your favorite memory or part of Huckins? As a camper, I was able to play softball on a team every afternoon and on weekends we would actually go to other camps and play games. I also learned how to water ski… I was able to do things at camp that I couldn’t do at home. I also just really loved working with children, so that kept drawing me back. Once I got here I just sort of realized ‘man, I want to be a counselor when I’m old enough”… so that had always been a goal.

Beyond being a camper, how did you end up here at Huckins as the Camp Director? I ended up getting a degree in teaching and taught elementary school. I taught for two years when the (former) Camp Director asked if I wanted to work for Camp (Huckins) full time… I said “absolutely!” We ended up creating a full-time position for me. That director ended up retiring and a new director came in. I then became the Assistant Camp Director and was in that position for 14 years. I became Camp Director after that… and I think this is my fourteenth year as Camp Director. Time flies!

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What sort of activities does Huckins offer? We have canoeing, sailing, paddle boarding, wind surfing, swimming and of course water skiing. For sports, we have everything form tennis to archery, a BB range, lacrosse, volleyball, soccer, softball and horseback riding. We also have a craft shop, a nature program in environmental education and a dance and drum program.

How has evolving technologies affected Camp Huckins? We’ve gone totally tech-free in the sense that the kids aren’t allowed to bring their cell phones and our counselors aren’t allowed to use their cell phones during the day. We really don’t want kids putting (headphones) in their ears or being distracted. We want them to enjoy each other and to enjoy camp. We don’t put pictures up either of campers… there’s other places that post pictures every day online of the campers and camp, but we try to stay away from that. Write a letter… two weeks is very short!

For someone who hasn’t been to summer camp, or might be looking to go to a summer camp, how would you describe this experience to them? I think the experience of summer camp is you’re living outside in nature, but you’re also living in a cabin with 10 other campers… so it’s a huge experience in team-building and cooperation as you’re learning to live and work together. Each morning we have capers, you have to clean the cabin, you have inspection, you need to make you’re bed and even go work in the kitchen. That’s a huge experience for kids. It’s being away from home but it’s also having the opportunity to make your own choices and be independent. In the afternoons you get to choose what you want to do… the girls are actually not programmed, they have the opportunity to program themselves, which I think is really powerful. The opportunity for making friends is huge… the experience of living together in a small space is when you genuinely learn different things about people. Friendships are so much more genuine. And just being outdoors is unbelievable. At camp we celebrate the little things. We might celebrate that the sun is out or that you passed your swim test, you hit the target or got up on water skis. Those little things make a difference. Our counselors are unbelievable role models for kids. And, I think girls listen to their peers more than they listen to their parents… we have a unique opportunity with counselors helping girls grow up and become independent.

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What does a typically day at camp look like? Reveille blows at 7:15 for wake-up. At 7:40 is the waitress call… each cabin has two waitresses that then head down to the dining hall to set the table. At 7:50, “Soupy” blows which means everyone comes down to the dining hall to eat. We ring the bell at 8:00, we sing grace and then everyone eats breakfast. After breakfast we go to flag and have flag raising and general morning announcements. At the time each counselor has the opportunity to do a ‘Chapel Talk,’ which is essentially a thought for the day… and a nice way to start the day. After that, everyone returns to their cabins for clean up and inspection. At 9:15 we begin three instructional periods, 9:15-10:10, 10:10-11:05 and 11:05-12:00, where they might go to archery, the craft shop and then swim lessons. At 12:00 they head back to their cabins, get dressed and get ready for lunch. Lunch is back in the dining hall at 1:00. After lunch we have rest hour… which is probably the best thing... we can hand out the mail, girls can read or write letters home. But it’s pretty much quiet time and we’re out of the sun at the hottest part of the day, which is really great. At 2:45 begins the free selection of activities block. At 5:00, campers return to their cabins and get ready for dinner at 6:00. After dinner we take the flag down and have evening program time which is 7:00-8:30. Taps is at 9:00 for the juniors and middlers and 9:15 for the seniors. They then go to bed and get up and do it all over again the next day

Where do you see Huckins in five years? We actually just had a capital campaign that (enabled) us to add a division… we actually didn’t add a division to get bigger, we added a division to get smaller, so that we can have less kids in each cabin. We were able to build some new tennis courts, and added a porch to our craft shop. This year we are building a new year-round facility for the Camp Director and we are looking to build a history cabin or some type of area that we can meet with alumni and have our history on display. We would also like to install more solar panels and renovate our program lodge, which was built in 1928.

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After finishing our interview, Jody gave me a golf-cart tour of the camp itself. What I haven’t mentioned yet is that I was a camper myself at Huckins the summer going into 6th grade. Driving around the property, it felt as though nothing had changed... that time has completely stood still. And even though it had been well over a decade since I had been at Huckins, the memories came flooding back. I was half expecting to see myself standing at the outdoor sinks washing my hands or walking down to the beach with my towel draped over my shoulders eager for a swimming lesson. I returned the next morning with my parents to pick up my younger cousin, Sophia, who was just finishing her first session at Camp Huckins… the other reason for my return trip to Huckins. At first sighting, you could tell she was converted to a camper for life. Surrounded by new friends and the biggest smile on her face, her heart was full. It had clearly been an unforgettable two weeks. To say I was surprised by that would be a lie, you could actually say it was inevitable, like it was in her DNA. In fact, her mom, my aunt, was a camper too… and was and currently is, one of Jody’s good friends. Jody and my aunt met at Huckins when they were kids and have remained friends since... a perfect example of “camp friendships are true friendships” that Jody described to me the previous day. As we packed the last of Sophia’s belongings in the back of the car, she snagged Jody for one last hug goodbye. Few words were exchanged, but the embrace said it all. Returning to Camp Nellie Huckins made me realize just how magical the place truly is. Time seems to stand still. Life is so effortless and carefree. You can be exactly who you are and not feel judged or self-conscious. Friendships are built and are built to last. And that’s exactly how summer camp is meant to be.

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Hive Events: A Modern Twist on Camping A Q&A W IT H H I V E E V E N TS ; TH E C OMPA N Y BU I LT ON TH E F O OT PRI N T OF TH E A IR S T R E A M TR AI L E R . Photos by t.e.l.l. New England

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Back in 2006 when Lance Davis and Graham McKissock met as neighbors in the Jamaica Plain neighborhood of Boston, food trucks were booming onto the scene. The two entrepreneurs, powered by their love of food, drink, and music, became inspired to create their own mobile experience after Lance spent a year restoring a 1978 Airstream trailer. Enter Hive, a mobile event space that can serve as a bar, promotional space, meeting space, or just about anything their client’s request. The first iteration of Hive was a renovated1983 Airstream trailer that was used as a mobile bar for Graham McKissock’s wedding in 2012. The two then decided to add a second trailer in 2015 – another Airstream from 1974 – and acquired 15 luxury ‘glamping’ tents that are complete with a bed set and stylish décor. The Airstreams have been perfect for weddings and events as an alternative to a regular bar, providing a more personal way to lounge and celebrate as they can be styled to the client’s liking and go with any theme. The Hive team offers custom drink menus to go along with their client’s vision, budget, and number of guests. And as big supporters of all things local, their specially designed drinks often feature distillers like GrandTen, Bully Boy, Privateer Rum and Berkshire Mountain, as well as New England Brewers like Trillium, Notch, Night Shift, and Cambridge Brewery. We were lucky enough to hang out with Hive for the day at the team’s vacation spot in the Berkshires and get a real feel for what they are all about. We sat down with Lance, his wife Alexis, and a few team members (and their dogs) to chat about their experiences with Hive and New England.

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Tell us about who you are and what you do. How did Hive start? What is Hive all about? Hive began with a couple of good friends sitting around in a living room, drinking wine, and talking about starting a food truck out of an Airstream. It was around the time the food truck movement was gaining momentum in Boston. The hurdles of getting into the food business seemed daunting, so instead of a food truck, we came up with the idea of a mobile bar as an alternative to the white tablecloth bars we had seen at so many events.

What do you love most about Hive and the events you work? Whether its being used as a mobile bar for a wedding or a meeting space for a corporate pitch, it draws people in and creates a warm and inviting atmosphere for celebration or collaboration. We love how much other people are drawn to the space we created.

Tell us about the glamping tents and how those came about? How can customers purchase or use these? An opportunity came about for us to purchase the glamping tents, which are 10 x 10 canvas tents that can serve as sleeping or secondary lounge spaces. They really go handin-hand with the vintage appeal of the Airstream and the theme of travel and outdoors. We have up to 25 tents for rent. Each is outfitted with a bed, linens, a rug, a side table, chairs, and a lantern.

Are there any public events you will be at soon so people can check out Hive? We just had a public event at a park opening in Boston. We are always looking for more opportunities to do public events, though!

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What has been your favorite experience with Hive so far? The polishing of the Airstreams was a labor of love. Hours and hours of work that left us going home absolutely covered from head to tow in black residue! We looked like we had just come out of the coalmines, seriously. The wood that lines the interior of the first Airstream was purchased in Rhode Island from some guy’s backyard shed. It was a bunch of cedar siding painted red. We milled it all down ourselves and customized it to the curved design of the trailer.

Do you have any favorite camping places in New England? We love camping! A few favorites are Mohawk Trail in Western Massachusetts and Mount Cube in New Hampshire.

Favorite camping drink or summer drink of choice? Well, for legit camping/backpacking, quality bourbon in a flask does the trick. But definitely something light — a classic daiquiri with mezcal instead of rum is a favorite this summer. Recently we’ve done celery infused gin with lemon and Thai basil simple syrup, which is incredibly refreshing. We’ve also been experimenting with house barrel-aged gin, which is great in a Negroni.

What are your favorite things about New England? New England captures the spirit of travel and adventure that the Airstream represents. You can traverse the mountains of Vermont and New Hampshire, go east to the rocky coastline of Maine, south to the dunes of the Cape, west through the farmlands of Massachusetts to the Berkshires. If we weren’t doing events all the time, we’d take off for a few months with Hive for a New England road trip!

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To get in touch with Hive Events. Visit them at: www.hive-events.com @hiveevents (instagram) @hive_events (twitter) facebook.com/hivellc

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Indulge: Monterey Mule Recipe by Hive Events Photos by t.e.l.l. New England

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Monterey Mule garnished with a mint sprig and fresh blackberry

INGREDIENTS:

Makes: 1 drink

5 blackberries 1 lime, juiced 2 sprigs of mint 2 oz of vodka, preferably from Berkshire Mountain Distillery Your favorite ginger beer Crushed Ice Mint sprig for garnish 1 whole black berry for garnish Copper Moscow Mule Mug

METHOD: In the bottom of a copper Moscow Mule mug, muddle the blackberries with the fresh lime juice and mint. Fill the mug halfway with the crushed ice. Add the vodka and fill the rest of the way with the ginger beer. Stir. Garnish with black berry and mint. Pop in a straw and enjoy!

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GEAR GUIDE: MADE IN NEW ENGLAND, TESTED IN NEW ENGLAND.

NEMO EQUIPMENT

GOOD TO-GO

JETBOIL

HILLS & TRAILS

YAYA O R G A N I C S

APOTHEKERâ&#x20AC;&#x2122;S KITCHEN

CAMP MIX

A L L T E R R A I N C O.

NEMO EQUIPMENT

Nemo was founded in 2002 by Cam Bresinger, CEO and lead designer of the NH

TENTS, SLEEPING

made company. He began his work on Nemo in a historic mill building in Nashua, NH

BAG S , PA D S , A N D

with the help of his education at Rhode Island School of Design and previous time working with MIT. Since then Nemo has won several awards, expanded their line of

ALL THE GEAR NEEDED FOR YOUR NEXT ADVENTURE.

equipment beyond tents, and moved to a bigger space in Dover, NH. Their product line includes tents, pillows, sleeping bags, pads, and even portable showers. Nemo has progressive technology, a strong understanding of their outdoor adventure clientele, and even has partnerships with some great organizations and causes such as the New Hampshire Teen Institute, the Wounded Warrior Project, and The Conservation Alliance. They are a company we can really get behind!

MADE IN NH

JETBOIL

M A N U FAC T U R E R OF P OR TA BL E OU T D O OR S T OV E S T H AT A R E L IG H T W E IG H T, E F F IC I E N T & I DE A L F OR A N Y MOU N TA I N.

JetBoil is the perfect way to get cooking fast whether youâ&#x20AC;&#x2122;re camping or hiking. Founded by Dwight Aspinwall and Perry Dowst in 2001, the company aimed to make a design that was lightweight and able to increase the heat transfer efficiency. They succeeded and have become a staple in the backpacking community since. The JetBoil systems include small personal stoves, to larger group stoves, pots and pans.

MADE IN NH

YAYA ORGANICS

A L L -NAT U R A L A N D ORGANIC PRODUCTION OF DEODORANT AND TICK & MO S Q U I T O R E P E L L E N T.

Based in New Hampshire, YAYA Organics manufactures a line of all-natural and organic tick and mosquito repellents and deodorants. YAYAâ&#x20AC;&#x2122;s line was born in 2014, after an increase in tick levels in the region. The products were born from necessity, and the company strives to continually push out products that truly work.

MADE IN NH

CAMP MIX

MAKERS OF CAMP MIX, THE ORIGINAL A L L - I N - O N E S P I C E B L E N D , A N D A VA R I E T Y OF SPICES FOR ALL YOUR COOKING NEEDS.

This will be your next favorite seasoning to bring with you when you do any camp cooking! Camp Mix is made in New Hampshire and was put together by accident after Tom, the owner, put a few different seasonings in one bottle to conserve space in the camp kitchen. After the family started using the bottle of spices, it was a hit!

MADE IN NH

GOOD TO-GO

G OU R M E T DE H Y DR AT E D F O OD M A D E E S P E C I A L LY F O R T H E CAMPING ENTHUSIAST AND OVERNIGHT ADVENTURER.

Founded by Jennifer Scism, an award-winning chef from New York, Good To-Go offers a healthy and natural way to enjoy food on the trail or at your camp site. They are dehydrated and contain no preservatives and lots of nutrients to keep you going while on your adventures. Made in Maine and with local ingredients, these meals are easy to make and taste incredible!

MADE IN MAINE

HILLS & TRAILS

P R I N T S H O P D E S I G N I N G H A N D - M A D E G O O D S A N D WA R E S F O R T H E N E W E N G L A N D E X P L O R E R .

Hills & Trails Co. is an illustration and print studio out of Saco, Maine. Kanya Zillmer and James Frydrych who both have a background in creative industries such as graphic design and photography, started the company through their inspiration from their weekly trips in the outdoors. They aim to create a product that is minimalistic but rustic and something that reminds them of their cabin up in Maine.

MADE IN MAINE

APOTHEKERâ&#x20AC;&#x2122;S KITCHEN H O N E Y- S W E E T E N E D A N D H A N D C R A F T E D C H O C O L AT E M A D E F R O M L O C A L LY- S O U R C E D G O O D S .

Founded in Boston, MA by Russ and Shari Apotheker, Apothekerâ&#x20AC;&#x2122;s Kitchen produces handcrafted goods from all-natural, simple and clean ingredients. Their line of chocolates and other treats are made from locally sourced materials and are sweetened by honey instead of more common sources. This uncommon twist on chocolate results in a uniquely delicious treat, perfect for any marshmallow and campfire.

MADE IN MASS

ALL TERRAIN CO.

A L L -NAT U R A L A N D BIODEGRADABLE REMEDIES FOR THE O U T D O O R E N T H U S I A S T.

Based out of Sunnapee, NH, All Terrain is all about keeping things natural while outdoors, the way it should be! From insect repellent to sunscreen, you can protect yourself with out harming yourself with toxic chemicals. Great for both you and the environment and perfect for camping in the New England wilderness!

MADE IN NH

VOL. 12: THE CAMP ISSUE CONTRIBUTING WRITERS, PHOTOGRAPHERS, RECIPE CRAFTERS Elizabeth Cianci Alpine Women Collective Tina Picz-Devoe Hayley Richards Krystina Olsen Linda and Ed Carlisle Erin Costello Smith Christopher Smith Jennifer Mowry Lennie Newman Ally Milligan Hive Events

A SPECIAL THANK YOU TO Nemo Equipment JetBoil YAYA Organics Camp Mix Good To-Go Hills & Trails Apotheker’s Kitchen All Terrain Co.

EDITORIAL TEAM MANAGING EDITOR Mandi Tompkins FOUNDING PARTNERS Jenn Bakos & Ashley Herrin

LET’S CHAT! SUBMISSIONS submit@tellnewengland.com GENERAL INQUIRIES info@tellnewengland.com MANDI Mandi@tellnewengland.com ASHLEY Ashley@tellnewengland.com JENN Jenn@tellnewengland.com