AlongRoute16_April_22

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March 2022 | ALONG ROUTE 16 | Page 1

ROUTE 16 & The Scenic Byways of Rtes. 25, 28, 108, 109, 113, 125, 153 & 171

April | Vol. 8 | No. 4 Published on the 16th of the Month

Inside This Issue...

Mr. History | Page 3

Stay in Cookout | Page 10

What’s Up | Pages 6-7

Yesteryear | Page 13

From the Publisher of

Find More

Page 2 | ALONG ROUTE 16 | March 2022

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March 2022 | ALONG ROUTE 16 | Page 3

Meet Mr. History – Bob Cottrell

By Kathi Caldwell-Hopper Photo courtesy Bob Cottrell It was a lucky day for New Hampshire when Bob Cottrell heard of a job opening at the Remick Museum in Tamworth. Cottrell had been interested in history for years, first when he was a child and later, as an adult living in Florida.

After getting the job as executive director for the Remick Museum in Tamworth, Cottrell and his wife made the move to New Hampshire. New England must have seemed very different from the sunshine state and warm weather year round. But the tradeoff made it worth the winter weather because Cottrell had stepped in the area where history lives. Surrounded by historical houses, museums and artifacts, a person such as Cottrell, with a master’s degree in Early American Culture, was in an area where much of early American history came about.

These days, Cottrell is the curator at the Conway Public Library, and it is a job for which he is well prepared. He oversees the collections and archives in the library’s Henney History Room, and if you need information on anything historical, he is the go-to guy.

“I’m a big talker!” Cottrell laughs.

Certainly, he likes to talk with others about local history and he has a curiosity for a wide range of people and places. “Older people have a lot of knowledge of local history, and I like to talk with them. Sometimes that means I go to places (off-site from the library) and talk to people.”

When living in Tampa Bay, Florida, Cottrell did a lot of research and worked in social and anthropological

Bob Cottrell, curator at the Conway Library.

history, and he likes to browse museum collections. In his job as curator at the Conway Public Library, he answers questions posed by patrons who want to know more about the history of their local houses and their families. People come in also to ask about places they recall from their past, such as restaurants where their families dined long ago.

The library accepts donations of archives, photos, and Cottrell catalogues images and subjects and family names.

Part of the job also is to do outreach research, and he loves to talk to people at hands-on programs, for example, on how our ancestors survived New En-

Along Route

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Shop, Play, Dine and Stay the Route 16 Corridor and the Surrounding Area

PUBLISHER Dan Smiley

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• History continued on page 4

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gland winters. At such a program, he might pass around an old foot warmer to show one way people had of keeping warm long ago.

Cottrell learned about American history by understanding life through historical objects and our culture. He has learned a great deal about the Conway and White Mountain areas through local art. When looking at White Mountain paintings, he tries to match up the scenes. For example, he says, you can match up a Thomas Cole painting of Crawford Notch to today’s Notch area.

Surviving remnants at the Redstone Quarry area in Conway also tell us a great deal, for example, of how people

once lived and worked at the quarry.

In his job at the Conway Public Library’s Henney History Room, Cottrell says with enthusiasm, “Every day is like Christmas. It’s fascinating!” His work includes going through boxes of historical donations, such as old photographs and artifacts.

Cottrell’s work involves many aspects of history. If you were to ask him about subjects from the quarry to the White Mountain painters to the early days of skiing and ski areas in the White Mountains, he would be able to list off many facts. If he doesn’t know, he will dive into a variety of sources until he finds answers.

Cottrell’s love of history is not just facts and figures, but also about how people lived long ago. He gets some answers to the questions about those who came before us from studying old photographs and artifacts passed down through the years.

“We can find out about the earliest settlers, and then when the town was established in 1765, the people here before that. I am looking forward to the 250th Declaration of Independence,” he says. “It will be interesting to see how it was celebrated in 1976 at the 200th anniversary. It will be fun to see how different things were just 50 years ago.”

Cottrell is aware that history gives us a good look at the past, and that includes the negative as well as the positive. For example, Cottrell explains there was slavery in Conway many years ago. “Yes, there indeed was slav-

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‘Save Our Granite Stages’ Grants Available for Smaller-sized NH Arts Venues Small performing arts venues and performing arts production entities are welcome to apply for funding through the N.H. State Council on the Arts Save Our Granite Stages grant program.

The $1M in funding for the program comes from the State’s allocation of the American Rescue Plan Act State Fiscal Recovery Fund. It continues the State’s commitment to supporting arts organizations and venues through the challenges of COVID-19 and builds on $13M in targeted relief funding provided in 2020 and 2021 through the Governor’s Office for Emergency Relief and Recovery.

Venues with 300 seats or fewer and arts organizations that produce performances in venues of that size are eligible to apply. Additionally, to be considered for this grant, applicants may not have received funding from the federal Shuttered Venue Operators Grant pro-

gram.

As part of the application process, organizations must be located in New Hampshire and are required to explain how funding will have an immediate positive impact on the state’s arts workforce and detail how funding will benefit their organization.

A one-time, temporary funding opportunity, Save Our Granite Stages is meant to assist smaller arts venues that are still struggling from pandemic-related impacts, including reduced ticket sales, artist cancellations, increased facilities costs related to upgrading ventilation systems, and more.

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The deadline to apply for a Save Our Granite Stages grant is May 27, 2022. More information, including how to register for online workshops focused on the program on April 7 and 21, is available by visiting the N.H. State Council on the Arts

website, nh.gov/nharts, and clicking on “Grants.”

The New Hampshire State Council on the Arts, a division of the New Hampshire Department of Natural and Cultural Resources, enhances the quality of life in New Hampshire by stimulating economic growth through the arts, investing in the creativity of students, making the arts accessible to underserved populations and preserving heritage arts. Learn more about the New Hampshire State Council on the Arts at nh.gov/nharts.

• History continued from page 4

en days because it was too difficult for residents to travel far to get their mail.

It is just such little tidbits of information that bring the past and how people lived into focus for those everyone.

Asked what his favorite historical person might be, Cottrell answers, “That would be Harvey Dow Gibson.

He was an incredible guy. We get a lot of questions about him at the library.”

(Gibson was a businessman and involved in bringing skiing to the North Conway area.)

To paint a picture of Conway in the 1800s, Cottrell explains, from all the research he has done, most local men were farmers. “There was also a lot of industry versus today. You can still see some of the buildings and the manufacturing here.” For instance, the local Eastman Lord House had a little gristmill. A son of the family later built a mill; the owner of the Pillsbury Flour Company had local roots in Conway village, which many people may not know.

Another tidbit is that, to make ends meet long ago, many locals held multiple jobs and a lot of that work was seasonal. In the winter, people made things to sell to supplement their income.

With patrons and others calling or stopping by the library with questions about ancestors, Cottrell is always busy at the Conway Public Library.

For those seeking historical information, from how people lived long ago to what famous skiers came to the area to family genealogy or just about anything else pertaining to local history, the answers are as close as a call to Mr. History – Bob Cottrell – at the Conway Library.

Visit the Conway Public Library, located at 15 Greenwood Avenue in Conway or call 447-5552. Visit www. conwaypubliclibrary.org.

ery,” he says. “In 1820, local wealthy families and farmers held slaves. Also, a Revolutionary War officer who lived locally had slaves.

With a deep interest in history, Cottrell also is a part-time curator at the Conway Historical Society and works with Tamworth’s historical society and others as well. He says the Conway Historical Society has been in a construction mode and there is a plan to reopened by this summer. With about 200 Society members in Conway, it is obvious there is a lot of interest in the history of the area.

“Both the Conway Public Library and Conway Historical Society need support. Please join!” Cottrell invites.

There is much to be learned about the Conway area, and the library works on digitized material.

“History is rewarding on an emotional basis,” Cottrell explains. “Many people are interested in what happened here, from Native American society to slavery in the Conway area. The history of the area is always interesting.”

Cottrell is not alone when it comes to an interest in local history. Some years ago, an Eaton-area couple, the Henneys, donated funds for a history room at the Conway Public Library.

“They were interested in working on a bicentennial history of Eaton,” Cottrell explains. “They found records of such things as the Revolutionary War just by searching. Those history papers are now in the Conway Public Library.”

The library, with Cottrell spearheading research, covers historical information from Crawford Notch to Chocorua.

Another interesting fact that Cottrell stresses when talking about the history of the area, is that there were many post offices in the same town in old-

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Chocorua Lake Conservancy Vernal Pool Exploration On Saturday, April 23 from 10AM12:30PM, join naturalist and Chocorua Lake Conservancy Stewardship Director Lynne Flaccus for a vernal pool exploration in the Chocorua area, exact location TBA. Join us for a few hours of discovery in the woods, learning about vernal pools and the amazing creatures that breed and live there.

“Vernal” means “in, of, or appropriate to spring.” “Pool” means “a small area of still water, typically one formed naturally.” But put them together and you have a magical temporary wetland without which many species would not be able to breed.

Vernal pools are small seasonal and temporary wetlands that “spring” to life soon after snowmelt. Several forest amphibians depend on these seasonal wetlands for their breeding habitat and as nurseries for their offspring, while spending most of their adult life in the surrounding forest. Wood frogs spotted salamanders and fairy shrimp rely on vernal pools while many other amphibians and invertebrates also take advantage of these small wetlands and their abundance of life.

Come along and help us discover who is living in our neighborhood vernal pools and learn about their unique adaptations. Wear comfortable walk-

Brocks 22-0008 Page 1

Brocks 22-0008 Page 1

ing shoes/boots for the walk in, dress in layers for warmth, and bring water and a snack, if you like. All ages are WHERE SERVICE MAKES THE MATERIAL DIFFERENCE welcome—this is a great activity for the whole family. Kids, please bring an adult with you. We’ll have a few nets and tools that we can use for careful exploration along the shore, and idenWHERE SERVICE MAKES THE MATERIAL DIFFERENCE Brocks 22-0008 Page 1 tification cards. Please leave your dog Brocks 22-0008 Page 1 at home for this adventure! Please register in advance at bit.ly/vernal2022 so that we can reach you if plans change or the weather changes plans! We’ll let you know the location shortly before the event.

About the Presenter: Naturalist Lynne Flaccus has 30 years WHERE SERVICE MAKES THE MATERIAL DIFFERENCE WHERE SERVICE MAKES THE MATERIAL DIFFERENCE of experience in land conservation and stewardship, managing protected properties, studying wildlife, and educating Brocks 22-0008 Page 1 adults and children.

This event is one in a series of ChocSaddle, Pebble Grey Spiced Rum, orua Lake Conservancy programs held $41.81 5/4" x 6" x 12' or Woodland Brown 5/4" x 6" x 12' Tiki Torch or Island Mist $71.82 Square Edge or Grooved Grooved throughout the year to encourage peoSpiced Rum, Saddle, Pebble Grey Saddle, Pebble Grey ple of all ages to enjoy Chocorua Lake $ 5/4" x 6" x 16' or Woodland Brown 5/4" x 6" x 16' Tiki Torch or Island Mist $95.76 or Woodland Brown Square Square Edge $ Edge or Grooved 5/4" x 6"or Grooved x 12' 55.75 5/4" x 6" and the trails and woods that surround Spiced Rum, Saddle, Pebble Grey Square Edge or Grooved Tiki Torch or Island Mist or Woodland Brown $ $ 5/4" x 6" x 20' 5/4" x 6" x 20' it, and to learn more about the natu119.70 69.69 Square Edge or Grooved Grooved Saddle,THE Pebble Grey WHERE SERVICE MAKES MATERIAL DIFFERENCE ral world we inhabit. To learn about $ 5/4" x 6" x 16' or Woodland Brown 5/4" x 6" upcoming events, visit www.chocSquare Edge or Grooved orualake.org, sign up for our monthly Saddle, Pebble Grey e-newsletter, or follow us on Facebook $ 108" 4 x 4 Post Sleeve 5/4" x 6" 5/4" x$132.87 6" x 20' or Woodland Brown and Instagram.

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Sale Ends May 14, 22 124.44 119.70 $119.70 $ 69.69 5/4" x 6" x 20' 69.69 $ 41.81 177.06 71.82 Rail Kit 8' x 36" Stair Rail Kit55.75 $ 95.76 177.06 WHERE SERVICE MAKES THE MATERIAL DIFFERENCE Railing Railing 119.70 4 x 4 Vinyl Pyramid69.69 $ 10.21 108"$132.87 4 xPost 4 PostCap Sleeve $132.87 4 x 4 Flat Post Cap 39" 4 x$ 4 Post Sleeve 44.39Railing$44.39 $10.21 6' x$36"4Horizontal x 4 Post132.87 Skirt$124.44 $6.04 124.44 Rail Kit 6' x 36" Stair Rail Kit

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$44.39 $124.44 124.44 6' x 36" Horizontal $124.44 Rail8'Kitx$36" Horizontal $177.06 177.06 Kit 6' xRail 36" Stair Rail Kit $124.44 8' x 36" Stair Rail Kit $177.06 8' x 36" $Horizontal 177.06 $177.06 Rail Kit x 4Stair Vinyl 8' x436" Kit $ RailPyramid $ $ Post Cap10.21 177.06 10.21 4 x 44 Vinyl Pyramid x 4 Flat Post Cap $10.21$ Post Cap $10.21 10.21 4 x 4 Flat Post Cap $10.21 4 x 4 Post $ Skirt $6.04 4 x 4 Post Skirt 6.04 Family owned and operated since 1961, Brock’s is one of the largest re $

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Square Edge or Grooved Spiced Rum, Saddle, Pebble Grey $ 5/4" x 6" x 20' or Woodland Brown 5/4" x 6" x 20' Tiki Torch or Island Mist $ Square EdgeCirculars or Grooved Grooved Copyright © 2022 Unlimited. All Rights Reserved. www.circulars.com Not responsible for typographical or photographical errors.

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Page 6 | ALONG ROUTE 16 | March 2022

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What’s UP April 15, The Bacon Brothers at Stone Mountain Arts Center, Brownfield ME, 207935-7292, www.stonemountainartscenter.com.

April 15, The Purple Experience, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com.

April 15-18, World Art Day Scavenger Hunt, 10 am-3 pm, hunt for public art, Tanger Outlet, White Mt. Highway, Conway, 888-667-9636, www.settlersgreen.com.

April 16, Therapy Dog Discovery with Lilla Du and Marion, learn about therapy dogs and service animals and service animals, 10:30-11:30 am, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www.conwaypubliclibrary.org.

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April 16, Tragedy: All Metal Tribute, at Rochester Opera House, 31 Wakefield Street, Rochester, 603-335-1992, www.rochesteroperahouse.com.

April 20, Touch a Truck, children & their caregivers come to safely explore town trucks, 10:30-noon, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www.conwaypubliclibrary.org.

April 21, Comedian Bob Marley at Stone Mountain Arts Center, Brownfield ME, 207-935-7292, www.stonemountainartscenter.com.

April 21, Evening & Book Discussion with author USMC Major Frank McCarthy, 6:30-7:30 pm, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www. conwaypubliclibrary.org.

April 21, Vernal Pools, presentation on vernal pools ecology, 7-8 pm, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, 447-6991, www.tinmountain.org.

April 22, Adopt-a-Highway Earth Day Cleanup, 8:45-10:30 am, help clean up along Rt. 16, Chocorua Lake Conservancy, 323-6252, www.chocorualake.org.

April 22, Earth Day, spring trail maintenance day, volunteer, 9 am-1 pm, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, 447-6991, www.tinmountain.org.

April 22, ROH Lottery Cocktail Party, at Rochester Opera House, 31 Wakefield Street, Rochester. For info: 603-335-1992, www.rochesteroperahouse.com.

April 23, Adam Ezra Group performs at Stone Mountain Arts Center, Brownfield ME, 207-935-7292, www.stonemountainartscenter.com.

April 23, Earth Day, 9 am-3 pm, spend the day on the farm learning about gardening, apples/seeds & more, NH Farm Museum, 1305 White Mt. Highway, Milton, 652-7840, www.nhfarmmuseum.org.

April 23, Reggae Dance Party with the Duppy Conquerors, at Rochester Opera House, 31 Wakefield Street, Rochester, 603-335-1992, www.rochesteroperahouse.com.

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April 23, Vernal Pool Exploration, 10 am-12:30 pm, Chocorua Lake Basin, Chocorua Lake Conservancy, 323-6252, www.chocorualake.org.

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April 27, Getting Started in Genealogy, 7 pm, program via Zoom, Freedom Historical Society, www.freedomhistoricalsociety.org., 539-5799.

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April 24, Cold River Radio Show season premier concert, 7-9 pm, Majestic Theatre, 36 Main St., Conway, www.coldriverradio.com.

April 28, The House in the Cerulean Sea, book discussion, White Birch Books, 2568 White Mt. Highway, N. Conway, 356-3200, www.whitebirchbooks.com.

April 29, Bill and the Belles, performs at Stone Mountain Arts Center, Brownfield ME, 207-935-7292, www.stonemountainartscenter.com.

April 29, Corvettes Doo Wop Review, at Rochester Opera House, 31 Wakefield Street, Rochester, 603-335-1992, www.rochesteroperahouse.com.

Apr. 30, Harvard Krokodileous, Wolfeboro Friends of Music at Brewster’s Anderson Hall, Wolfeboro. Info: 603-569-2151, www.wfriendsofmusic.org

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April 30, Ossipee Main St. Penny Sale, 4-6:30 pm, ticket sales start at 4 pm, drawing at 6 pm, door prizes, food, Ossipee Town Hall, 651-1600, www.ossipeevalley.org.

April 30-May 1, Painting Expressive Still Life in Oil or Acrylic with Eric Jacobsen, 10 am-4 pm, Jackson Art Gallery, 155 Ridge Rd., Jackson, 387-3463, www.jacksonartnh.com.

May 3, Sterling and Stark Families of Conway by Deb and Jeff Serving, 7 pm, program held at Old Firehouse in Conway village, 7 pm, open to public, Conway Historical Society, 447-5551, www.conwayhistoricalsociety.org.

May 3, 4, 5 & 9, Friends of Conway Public Library Book Sale, Conway Public Library, 15 Greenwood Ave., Conway, info/book sale hours: 447-5552, www.conwaypubliclibrary.org.

May 5, We Banjo 3 at Stone Mountain Arts Center, Brownfield ME, 207-935-7292, www.stonemountainartscenter.com.

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May 5, 12, 19 & 26, Yoga for Kids & Caregivers, family centered yoga exercises, free, 10:30-11:30 am, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www.conwaypubliclibrary.org.

May 5-15, Sunday Visitors, M&D at Eastern Slope Inn Playhouse, 733-5275, www. mdplayhouse.com.

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May 6, Paint Night, 6-8:30 pm, Ossipee Town Hall, 55 Main St., Center Ossipee, info: www.ossipee.org, 539-1307, recdept@ossipee.org.

May 6, The Seldom Scene at Stone Mountain Arts Center, Brownfield ME, 207-9357292, www.stonemountainartscenter.com.

March 2022 | ALONG ROUTE 16 | Page 7

What’s UP

Sun-Thurs 11:30am to 8pm Fri & Sat ‘til 8:30pm

May 7, Birdhouse Painting Workshop, noon-1 pm, Effingham Public Library, 30 Town House Rd., Effingham, 539-1537, www.effingham.lib.us.

May 7, Lake Winnipesaukee Clean Up, volunteer to remove trash & debris from Lake Winnipesaukee shoreline, 9 am-2 pm, meet at Wolfeboro Town Docks, 42 S. Main St., Wolfeboro, 569-4554.

May 7, Matt Anderson at Stone Mountain Arts Center, Brownfield ME. Info: 207935-7292, www.stonemountainartscenter.com.

May 7, Stacey Burns Memorial Scholarship 5K Run & Walk, 9-11 am, Carpenter School, 102 S. Main St., Wolfeboro, 569-5639, www.wolfeboronh.us/parks-recreation.

May 12, Paula Poundstone at Stone Mountain Arts Center, Brownfield ME, 207-9357292, www.stonemountainartscenter.com.

May 12, Random Road, book discussion, White Birch Books, 2568 White Mt. Highway, N. Conway, 356-3200, www.whitebirchbooks.com.

May 13, Parents Night Out, drop off kids grades 1-6 for night of activities & fun, pizza & beverages, Ossipee Town Hall, 4-8:30 pm, $5 per night, pre-registration required, Ossipee Parks & Rec., www.ossipee.org.

May 13-14, Caddyshack, movie at the Village Players, 7:30 pm, 51 Glendon St., Wolfeboro, info: 569-9656, www.village-players.com.

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May 13-15, Winni Derby, 9 am, Dockside Drive, Wolfeboro, registration: 625-6431, www.nhscouting.org.

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May 14, Chocorua Mountain Club Trail Clearing Day, 9 am-4 pm, at the Grove, Chocorua Lake Conservancy, 323-6252, www.chocorualake.org.

ONGOING ArtWorks Gallery & Fine Crafts, open Fri., Saturday & Sunday, 10-5 pm in April & May, First Fridays noon-7 pm, 323-8041, 132 Rt. 16, Chocorua, www.chocoruaartworks.com Believe in Books Literacy Foundation/Theatre in the Wood, Intervale, programs for children, www.believeinbooks.orgor call 356-9980.

Blessed Bargains Thrift Shop, First Congregational Church, 400 Main St., Farmington, 755-4816.

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Chapman Sanctuary and Visny Woods, nature trails open for hiking, 740 Mt. Israel Rd., Center Sandwich, 284-6428, www.chapmansanctuaryvisneywoods.com.

Chocorua Lake Basin View Lot, incredible views of mountains, benches for seating, sketch, paint, meditate, free, directions/info: www.chocorualake.org.

Conway Historical Society, historical info, 447-5551, www.conwayhistoricalsociety. org.

Conway Public Library, 15 Greenwood Avenue, Conway, has many learning experiences, 447-5552 or visit www.conwaypubliclibrary.org.

Curbside Pickup of Farm Fresh Foods, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 323-7591, remickmuseum.org.

Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610-762-2493.

Freedom Village Store, variety of goods from artisan items to baked goods and much more, Thurs.-Sun. 10 am-2 pm, 11 Elm St., Freedom, 539-3077, www.freedomvillagestore.org.

Specializing in Products from Local Farms!

Open 7 Days-A-Week 10am - 7pm

Great Glen Trails, outdoor center/activities, Mt. Washington Auto Rd., Gorham, 4663988, www.greatglentrails.com.

In the Round, via ZOOM, Sundays at 8:45 am, thought-provoking topics related to tolerance, join the meeting at https://zoom.us/j/806102625, 284-7532.

Majestic Café, jazz, blues, and more, Fridays, sets at 7 and 8:30 p.m., 32 Main St., Conway. Walk in or reserve at mountaintopmusic.org/concert-series. Proof of vaccination or negative test within 72 hours required.603-447-4737.

Mount Washington SnowCoach Tours, reservations required, www.greatglentrails. com, Mt. Washington Auto Rd., Gorham, 466-3988.

M

NE Ski Museum, 2628 White Mt. Highway, N. Conway, www.newenglandskimuseum. org.

Quilting Group, 1-4 pm, meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 539-6390.

to Ta m

ble

NH Historical Society Onsite exhibition, A Faithful Student of Nature: The Life and Art of Samuel L. Gerry, through August 6 at NH Historical Society, 30 Park Street, Concord, www.nhhistory.org.

Far

NH Farm Museum, old-time farm, programs, events for families, 1305 White Mt. Highway, Milton, 652-7840, www.nhfarmmuseum.org.

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Tamworth History Center, exhibits & events, 25 Great Hill Rd., Tamworth, contact for open hours: www.tamworthhistorycenter.org.

Thursday Night Book Group, meets fourth Thurs. of every month for discussion of books, 7 pm, Mystery Book Group meets second Thurs. of the month, White Birch Books, N. Conway, 356-3200, www.whitebirchbooks.com.

Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, many virtual programs, hikes, nature learning center, 447-6991, www.tinmountain.org.

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Page 8 | ALONG ROUTE 16 | March 2022

Spring Turkey Season Open May 1 The Granite State’s spring turkey hunt opens on May 1 and runs through May 31. The youth turkey hunt takes place the preceding weekend, Saturday, April 23, and Sunday, April 24.

The New Hampshire Fish and Game Department (NHFG) urges hunters to take advantage of the state’s weather, woodlands, and natural resources this year with hunting safety in mind.

During the 2021 youth weekend, young hunters took 542 turkeys or 10% of the total spring season’s harvest. To participate in the youth weekend, hunters must be age 15 or younger and accompanied by a properly licensed adult age 18 or older. The mentoring adult

may not carry a firearm or bow. Youth hunters do not need a hunting license, but they must have a valid turkey permit, which is $16 for residents and $31 for nonresidents. Accompanying adults must hold either a current New Hampshire hunting or archery license and a turkey permit.

Hunters should be aware of the increased number of people recreating in the outdoors this spring. “Since the COVID pandemic began, we have seen an increase in turkey hunting,” said Allison Keating, NHFG’s Turkey Project Leader. “While it is great to see the increased participation, it is more important than ever to keep safety in mind.”

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Hunters are strongly encouraged to maximize pre-season scouting, be prepared with back-up locations if their desired spot is busy with other outdoor enthusiasts and be absolutely sure of their target and what lies beyond it during the spring turkey season. “The past three spring seasons have had record turkey harvests,” Keating commented. “Spring 2021 resulted in 5,399 wild turkeys harvested statewide. All indications are that spring 2022 will be on par with recent years.”

Hunters should also be aware of the recent outbreak of the highly pathogenic avian influenza (HPAI), recently detected in Granite State waterfowl.

HPAI is a virus that occurs mainly in wild birds but typically does not cause high mortality. The Centers for Disease Control and Prevention (CDC) considers HPAI to be a low risk to humans.

The main threat of the virus is to domestic poultry such as chickens, turkeys, quail, and ducks. HPAI has been detected in a number of states so far this year, including New Hampshire.

The virus was first identified in the state in samples taken as part of routine monitoring by NHFG and tested by the US Department of Agriculture Animal (USDA) and Plant Health Inspection Service (APHIS). Hunters are encouraged to take extra precautions including: Do not harvest or handle dead birds or those that are obviously sick.

Dress and dispose of game birds in an area away from domestic birds.

Wear rubber gloves when field dressing your gobbler.

Wash hands with soap and water or alcohol based sanitizer after handling wild birds.

Use dedicated tools for processing wild birds, or clean and disinfect tools that may also be used around domestic birds. 1/3 cup of household bleach mixed with 1 gallon of water makes an effective cleaning solution.

Avoid cross-contamination. Keep uncooked game in a separate container away from cooked or ready-to-eat foods.

Cook game meat thoroughly. Poultry should measure an internal temperature of 165°F to kill disease organisms and parasites.

To learn more about HPAI, visit https://wildlife.state.nh.us/wildlife/

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Turkey hunters will also continue to have the option to register their harvested birds online or in person at a local registration station. Regardless of registration method, all harvested birds must be affixed with the tag that is issued with the hunter’s turkey license immediately upon taking, and all birds must be registered within 24 hours. Hunters choosing to harvest two birds in the spring (where permitted) must register their first bird prior to the taking of a second bird. To learn more about registering your harvest visit https://www.wildlife.state.nh.us/ hunting/turkey-reg.html.

Spring turkey hunters interested in harvesting two male or bearded birds may take one bird statewide and the other may only be taken in WMUs H1, H2, J2, K, L, or M. Turkey hunters who harvest a second bird during the spring season forfeit their chance to take a bird during the statewide fall archery and shotgun seasons. The fall shotgun season is restricted to WMUs D2, G, H1, H2, I1, I2, J1, J2, K, L, and M. The fall season allows for the taking of one bird of either sex.

People who would like to try hunting turkeys this spring and were unable to complete Hunter Education should consider the Apprentice Hunting License. This license allows those age 16 and older interested in trying hunting to do so under the guidance of an experienced hunter without first taking Hunter Education. Learn more at www.huntnh.com/hunting/apprentice.html or call (603) 271-3422 for more information.

A New Hampshire turkey license is required for hunters of all ages ($16 for state residents and $31 for nonresidents). Hunters age 16 and older must hold either a current New Hampshire hunting or archery license and a turkey permit. Licenses are available online at https://www.nhfishandgame.com/ or from license agents.

Last year, spring turkey hunters harvested 5,399 birds. For detailed information about the 2021 turkey season harvests, check out the newly published 2021 NH Wildlife Harvest Summary, available at www.wildnh.com/ hunting/harvest-summary.html (select 2021).

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March 2022 | ALONG ROUTE 16 | Page 9

Don’t Miss the NH Farm Museum Eurasian A5Avian Influenza Confirmed in Dead Wild Geese Earth Day Event W e ’ v e been busy all winter here at the New Hampshire Farm Museum in Milton, New Hampshire at 1305 White Mountain Highway creating fun events like our new revised EARTH DAY! Visit our website to see our other monthly events, Wednesday workshops and Friday children’s hour that will make you want to visit us again and again this season! Join our Earth Day Event, April 23rd from 9am to 3pm, to help us begin our season with a chance to welcome you to Spring and to share our love of our Earth here at the farm! You’ll have a chance to enjoy many hands-on activities for all ages. If you aren’t already a member, you can sign up on this day, and your admission is free for most other events like this one.

We have planned a selection of many activities that will be fun for both young and young-at-heart visitors. After you arrive, choose from these many activities. Take a tractor ride with a guide to see the full length of the farm and learn about things that the Jones and Plummer families might have been doing this time of the year in preparation for crops and new animals.

We won’t have our animals at the farm this early in the year, but you can come again, where we will have pigs, cows, many sheep, chickens and a horse this year! Maybe you will want to hike back from the tractor ride by

The New Hampshire Fish and Game way of one Department is announcing that Eurasian of our trails H5, a highly pathogenic avian influthrough the property and enza (HPAI), was detected in Canada look for signs geese which were recently found dead of Spring and in Strafford County. Over 70 geese were wild animals. found over the course of several weeks, The blacka number of which were collected and smith shop will be open, and you can submitted for testing. The USDA Naride there on the return of the tractor or tional Veterinary Services Laboratory OFAtVINYL WRAPPED COMPOSITE walk on your own. the Jones Farm, confi rmed the presence of HPAI, and there will be ongoing activity centers findings from both the University of such as the chance to use a pinecone to New Hampshire Veterinary Diagnostic make a bird feeder for your house, creLab and the USGS National Wildlife ate a terrarium with recycled materials Health Center indicate HPAI as the liketo take home, visit our 1940’s kitchen to enjoy home-made maple syrup served ly cause of death. In February, a total of over flapjacks. Listen to a story with 46 mallards collected through routine Grandma Pat about recycling. Take a surveillance of the wild population testpledge to help save our Earth for future ed positive in Rockingham County for generations and help us make an Earth this avian influenza, as well as 3 other Day Banner to be displayed at the ell ducks in Grafton County. of the house. Plant in our Children’s This is the first time since 2016 that Garden as you learn about the Native the Eurasian H5 virus has been found in American way of planting crops called the “Three Sisters” and do a project the United States in wild birds, and it has with recycled materials. now spread to 31 states since it was first Don’t miss this presentation by Dr. detected in South Carolina in January Walter Shortle, retired USDA Forestry 2022. This type of HPAI is considered Service, who will present “The Intera low risk to humans, and sickness and dependence of the Farm and the Formortality is usually low in wild birds, est” in the Ell of the house at 11:00 and but larger die offs such as this one do again at 1:00. happen. This virus could be a potential Before you leave, please visit our danger to the poultry industry and other Country Store with crafts, maple syrdomestic birds, such as at the Pumpkin up, candy, drinks, adult books, and a Wall Farm in Derry last month. great new selection of children’s books The US Centers for Disease Control that support teachers and parents in the topics that our farm reflects! Take one and Prevention (CDC) considers the risk home today about recycling and relatof HPAI H5 infections to the public to ed Earth Day ideas! be low. No human infections from Eur-

asian H5 viruses have occurred in the United States. If you have had contact with an ill bird and become ill yourself, however, contact your healthcare provider to determine if influenza testing is recommended.

Through its ongoing wild bird surveillance program, the US Department of Agriculture (USDA APHIS) collects and tests large numbers of samples from DECKING wild birds in the North American flyways. It is not uncommon to detect avian influenza in wild birds, as these viruses circulate freely in those populations without the birds appearing sick. The recent detections of this strain of Eurasian H5 avian influenza in wild birds serve as an early warning system for bird owners in the US and New Hampshire to review and remain vigilant with their biosecurity practices to protect poultry and pet birds from avian influenza.

USDA APHIS Veterinary and Wildlife Services recommends that hunters and others who handle birds take precautions to protect themselves and the domestic birds they may encounter from this virus. Precautionary steps include wearing gloves while handling birds, not handling obviously sick or dead birds, washing tools and work surfaces with soap and water and then disinfecting them, and avoiding cross contamination between wild birds and domestic ones. The Department also recommends taking in bird feeders to help prevent the spread of the virus, particularly if you have domestic poultry.

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Page 10 | ALONG ROUTE 16 | March 2022

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Let’s Start Grillin’ Again

I’m back again my friends of North Conway and beyond. Skiing is down to the nitty gritty in The Valley, although the hikes up Tuckerman Ravine will be a big part of many lives in no time for the ultimate in skiing locally. Snowbanks are pretty much gone, the temps are coming back to what we all love, and spring is most definitely in the air. I know the calendar told us it was spring a few weeks ago, but we all know the calendar doesn’t mean squat, it’s all about what Mother Nature has to say. It still wouldn’t shock me to see at least one more significant snowstorm, but I know most of you are telling me to “Shut Up” right now.

The good news is if it does snow, at least it’ll melt quickly. I know the golf courses and athletic fields at all schools want things to dry out quickly to keep all the athletes happy, not to mention all of you who are slaves to your lawns want things to dry out as well. We can only hope.

With the spring weather brings us the start of grilling outdoors. Over the past few months, I have been sharing recipes to cook inside as most of you are not fans of grilling outdoors in the cold, but it’s now officially time to start bringing the food outside and bringing that awesome char grill flavor to your proteins, veggies and fruit. As much as spring brings the anticipation of Opening Day, golfing, and high school baseball, softball, and tennis, it should also get you pumped to get the grill out of hibernation. Break it down, clean it up, inside and out, replace any burners that may be needed to be replaced, and be ready for those outdoor get togethers where the food is “Wowing” your family and friends.

As I like to do, let’s start with a couple of appetizers, shall we? Unless you are a vegetarian, everyone likes chick-

en as it is the most versatile protein out there. I always like to push recipes that have the combo of being relatively easy as well as delicious as possible, and this one is great example. This recipe is skewered chicken with a yummy Thai peanut chutney sauce, a sauce that is so good that I have witnessed many just eating it by the spoonful. Total time between prep and production is about an hour or a little more and will make 24 skewers, where most people will eat three anyway, so plan on this feeding 6-8 as an appetizer.

Chicken Satay with Peanut Chutney Sauce ½ cup smooth peanut butter 6 tbsp mango chutney, or something similar 4 tbsp freshly squeezed lime juice 4 tbsp soy sauce 3 cloves garlic, coarsely chopped ½ teaspoon crushed red pepper flakes Coarse salt and ground pepper 3 lbs boneless, skinless chicken breast halves, cut into ¼ inch wide strips 2 tbsp vegetable oil Fresh cilantro, for garnish 24 skewers, if wooden, soaked in water for a ½ hour For the sauce, in a blender, combine peanut butter, chutney, lime juice, 2 tbsp soy sauce, garlic, pepper flakes, ½ teaspoon salt, and ½ cup water. Blend until smooth, set aside, and thread each chicken piece onto a skewer, folding the pieces slightly as you work so the skewers go in and out of the meat.

Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining soy sauce over chicken and turn to coat. Heat grill to high, lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish

with cilantro, if desired. Serve with chutney sauce.

The peanut chutney sauce can be refrigerated in a covered container for up to a week. If you like, double the recipe, and serve the extra with grilled pork or as a dipping sauce for shrimp.

The sauce is very good on many things, so yes, bulk up on it.

I’m going to throw another skewered appetizer at you now, although not your average skewered item as I am guessing most of you have never heard of such a thing as this recipe.

This is strictly vegetarian, and I’ve watched my share of carnivores inhale they yummy numbers. Shitake mushrooms is the key ingredients, but more than anything, the skewers used will be what amazes you. This again is a quick prep and cook and will give you 2 dozen skewers.

Grilled Shitake Mushrooms on Rosemary Skewers ¼ cup balsamic vinegar ½ cup extra-virgin olive oil 2 tbsp chopped fresh rosemary, plus twelve 10 inch stems for skewering Coarse salt and freshly ground black pepper Shiitake mushrooms, cleaned and stemmed, 2 to 2 ½ inch in diameter, about 1 ¾ lbs.

Place vinegar in a small bowl; whisk in oil. Add rosemary, ½ tsp salt, and ¼ tsp pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade and set aside. Cover with plastic wrap and let stand at room temperature for 1520 minutes. Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mush-

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rooms, removing rosemary needles if needed to skewer. Heat a grill to medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side.

It’s time to move on to the main dish part of your cookout. Since we are just starting our grilling season, we must include a few of the basics, although with certain twists I like to put on things, the basics aren’t all that basic after all.

Let’s face it, BBQ chicken is likely the most old school grilled item ever, right up there with burgers and dogs.

This grilled chicken dish has a Sweet & Spicy sauce on it, and I recommend using bone in thighs and drumsticks as they remain much moister than the breasts do. The chicken marinade is enriched with a little coconut milk, which keeps the meat moister as well during grilling. Prepare the Sweet and Spicy dipping sauce the day you want to use it, because it loses freshness quickly. This will feed 6 and the total process takes 1 ½ hours.

Sweet & Spicy Thai Grilled Chicken For the Chicken 3 medium cloves garlic 2 tsp whole black peppercorns, coarsely ground 2 tbsp minced cilantro stems Pinch of salt 2 tbsp fish sauce ½ cup coconut milk 4 lbs. bone in chicken drumsticks and thighs, about 12 pieces, skin removed if preferred Dipping Sauce 1 ½ cup rice vinegar or cider vinegar

• Cookout continued on page 11

March 2022 | ALONG ROUTE 16 | Page 11 • Cookout continued from page 10 1 ½ cup sugar 3 tsp crushed red pepper 3 tsp minced garlic ¾ tsp salt For the chicken, combine garlic cloves, pepper, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl; stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour. Preheat grill to medium. For the sauce, heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic; simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving. Remove the chicken from the marinade, discarding the marinade. Oil the grill. Grill the chicken, turning occasionally, using half the sauce to brush on the chicken, until an instant read thermometer inserted into the thickest part without touching bone registers 165 degrees, 15 to 20 minutes. Serve with the remaining dipping sauce.

So, as I said earlier, chicken, burgers and dogs have always been the usual suspects of sorts when grilling. I gave you the chicken recipe, after this next one is a very cool burger recipe, but this one is not the average grilled item, although getting more popular year after year. As much as I love any traditional or flatbread pizza, once you cook one on the grill, you will not want to cook one in any other way. This is a

homemade flatbread pizza topped with a couple of somewhat nontraditional toppings. I say homemade in that you can either make your own dough or buy a store-bought dough ball or two. Making your own will obviously take extra time, but if you love your own dough, you likely have it down to a science and wouldn’t use anything else. If the toppings aren’t your thing, you can always tweak this, or any recipe to make it your own. One thing you won’t want to tweak is how to grill a pizza. Total time on this is about an hour and a half and makes 6 individual flatbread pizzas. You won’t regret making this recipe.

Mushroom, Caramelized Onion & Blue Cheese Flatbreads 2 cups sliced cremini mushrooms 2 cups crumbled blue cheese 4 large Vidalia onions 2 ½ cups arugula 3 large cloves of garlic ½ - ¾ cup olive oil Fresh pizza dough, about 1 ½ lbs. ¼ cup flour 1 tbsp sugar 1 tsp salt Water Start by caramelizing the onions.

Slice the onions to ¼ - ½ inch thickness. In a wide bottomed skillet or sauté pan, add enough oil to just line the bottom of the pan. Cook on a medium high heat until the oil starts to shimmer.

Add the onions carefully and stir to fully coat the onions with the oil. Continue to cook until you see the onions on the outside of the pan start to brown.

Turn the heat down to medium low, add the salt and sugar and continue to cook for about 30-40 minutes, stirring every few minutes until the onions are nicely browned/caramelized. During the process, if the onions start to dry

e 16B, Ctr Ossipee, NH

out, add a few splashes of water as needed. Pull off the heat and set aside.

Preheat your well-greased grill to medium high. On a flat surface, flour it and roll out your pizza dough(s), making 6 small flatbreads about ¼ inch thick. Brush each side of the doughs with olive oil and grill the flatbreads lightly on both sides, cooking no more than 2 at a time as they can cook quick and if you have too many going, the chances are good you end up burning one. Be careful taking them off the grill and flipping. I usually use 2 long offset spatulas. Once off the grill, let cool for 5 minutes. Rub a half clove of garlic on each crust, on both sides and brush both sides again with olive oil. Top with the caramelized onions, the mushrooms and blue cheese evenly over the 6 crusts. Drop the heat to medium and cook, covered for a couple of minutes until the cheese is melted, checking on it every 10-15 seconds making sure it isn’t burning. Every grill is different, so always keep this in mind when cooking these. Lower the heat if needed. Again, I suggest doing 2, maybe 3 at a time. Once off, top with the arugula, cut and enjoy!

We have all cooked hundreds of burgers in our day, but here is one a little different and has an awesome homemade out of this world BBQ sauce that is not your average BBQ sauce. The sauce does take some time to prepare, but under refrigeration it will last for 2 months. I always have a supply of this on hand, as when I make it, I usually quadruple this recipe as I grill so often and it goes great with so many things, plus I usually give some out to some close fans who love it. This recipe is for 4 burgers and takes as long as any other burger to cook, just keep in mind to maybe make the sauce the day be-

fore or something along those lines.

Cheeseburger with a Peanut Chipotle BBQ Sauce 1 tbsp vegetable oil, plus more for brushing 1 onion, finely chopped 2 tbsp minced fresh ginger 2 garlic cloves, minced 1 cup tomato puree 2 tbsp ketchup 1 tbsp red wine vinegar 1 tbsp Worcestershire sauce 1 ½ tbsp Dijon mustard 2 tbsp honey 2 tbsp molasses 3 tbsp pure ancho chile powder 1 canned chipotle in adobo, minced ½ cup water 2 tbsp creamy peanut butter Salt and freshly ground pepper 4 quality hamburger buns, split 1 ½ lbs. ground beef chuck 2/3 cup shredded sharp cheddar 1 scallion, finely chopped Lettuce and tomato slices, for serving Cooked bacon, optional but always a plus in my book In a medium saucepan, heat the 1 tbsp of oil. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle, and water. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes. Transfer the sauce to a blender. Add the peanut butter and puree until smooth. Season

• Cookout continued on page 12

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Plenty of room for you to come with all your toys and relax out in the woods and still be must minutes from town, golf and restaurants for fine, fun dining! With enough land to ride your ATV, hike through the woods, or just sit and watch the wildlife, this will be your private retreat! $333,000

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Page 12 | ALONG ROUTE 16 | March 2022 • Cookout continued from page 11 the barbecue sauce with salt and pepper. Form the meat into four 1-inchthick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 5 minutes. Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes. Top with the cheddar and scallion, close the grill and cook just until the cheese is completely melted, about 1 minute. While the burgers are cooking, brush both sides of the burger roll with the BBQ sauce and grill them on the grill. Once the burgers are done, set the burgers on the buns, top with lettuce and tomato and serve right away, adding more sauce if preferred. like I do.

I have one more meal to share and likely the most practical and arguably the most delicious. If you haven’t grilled in foil packs before, you need to try it. It is basically an all-inclusive meal, all prepped into a large sheet of foil with all the proteins, veggies, spices and herbs, then wrapped up tight and tossed on the grill or campfire and let it cook itself within the foil. One of the many things great about cooking in

foil is that the combination of what you want to cook is endless, and let’s also consider the beauty in prepping these in advance, popping them in the fridge and just toss them on the grill at game time. It also leaves next to no cleanup once done as you just unwrap the foil, carefully mind you, as to not get belted by steam, then you can eat right out of the foil, fold it up and toss in the garbage It’s great for the backyard as well as for camping. This recipe is for 4 foil packs, takes 15 minutes to prep and about the same to cook and has a taste of my favorite city to eat, New Orleans. Doesn’t get much better than that, right?

Cajun Shrimp and Sausage Foil Packets 1 lb. large shrimp, peeled and deveined, 16/20 or 20/24 in size 1 lb. hot or mild Italian sausage links, sliced 2 medium sized zucchinis, sliced 2 medium sized yellow squash, sliced ½ bunch asparagus, sliced into thirds 2 red bell peppers, chopped into chunks Salt and pepper 3 tbsp olive oil 3 tbsp Cajun Seasoning In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper.

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Add olive oil and Cajun seasoning and toss until coated. Place four 18x12inch pieces of heavy aluminum foil on counter. Place the shrimp and sausage mixture in the center of the foil. Double fold top and ends of each piece of foil, leaving space for steam to gather. If the foil rips a little or the foil is thin, I suggest double wrapping. Place packets on the grill and cover. Grill on medium high for 15-20 minutes or until shrimp and vegetables are cooked through. Carefully open packets and serve. I serve mine with a bottle of hot sauce to keep with the N’awlin’s theme.

Lastly, what kind of a guy and host would I be if I offered no dessert after a backyard barbeque? No comments needed as I have a fun option for you, a spin off on a banana split. Dump cakes are one of the newer trends over the last 10 years or so. Some are good, some are so-so. This one is pretty darn good with all the flavors found in a banana split. You’ll love getting creative with this recipe. In addition to the serving suggestions below, you can top each slice of cake with sprinkles, ice cream, and even crushed cookies. You’ll love digging into this unique dessert. It takes an hour or so to cook and will feed a dozen. These are a huge hit at kids’ birthday parties.

Banana Split Dump Cake 1 can strawberry pie filling, 12 oz 1 can crushed pineapple, 20 oz, undrained 1 box white or yellow cake mix, dry ½ cup butter

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1 cup shredded coconut ½ cup chopped walnuts 4 bananas, sliced 2 cups whipped cream or whipped topping ½ cup chocolate fudge ice cream topping Maraschino cherries Preheat oven to 325 degrees. Grease or spray a 9 x 13 cake pan. Spread strawberry pie filling into the bottom of the pan and top with the pineapple.

Sprinkle the cake mix evenly on top of the fruit. Slice butter very thinly and arrange over the top of the cake mix.

Sprinkle with the coconut and then the walnuts. Bake for 1 hour until lightly browned and bubbly. To serve, spoon cake into individual bowls and top with sliced bananas, a dollop of whipped cream, and a drizzle of fudge topping. Top with a maraschino cherry and serve.

Alright my friends, that’s it for another chapter in recipes with yours truly. Get the grill out of hibernation and start trying some of these or any of your own recipes, but one way or the other, start your grilling season as soon as possible. You owe that to your taste buds. Let’s hope for sunshine and a great spring as opposed to soak-fest mud season, right? Until next month, take care and enjoy.

If you have any questions about these recipes or if you have any feedback, touch base at fenwaysox10@ gmail.com

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March 2022 | ALONG ROUTE 16 | Page 13

Yester year

Artistic White Mountain Wanderings

By Kathi Caldwell-Hopper The White Mountains of New Hampshire are beautiful. One need not doubt the beauty of the mountains if driving through the area and gazing at Chocorua and Mount Washington, for example.

Artists in days gone by were drawn to the mountains as well. Some are well-known and their paintings are sought after in galleries and auctions today. Others wandered the mountains, painting and drawing the scenery, but never reached heights of fame.

One talented painter was Samuel L. Gerry. The artist lived in Boston, Massachusetts and first came to the White Mountains in the 1830s. He painted, according to “Historical New Hampshire” scenes called White Hills, Jackson, New Hampshire, and Scene on the Glen Ellis River.

It was not easy to get to the places the artists, including Gerry, wished to capture on canvas in the early days. It was quite an undertaking and artists had to walk and/or hire local guides.

By the 1850s, word spread that the White Mountains was a great place for artists and others joined Gerry to paint in the area.

As time went on, the White Mountains had so many artists each summer that their way of looking at the landscape became known as the White Mountain School. Their style of paint-

ing was bucolic scenes, such as of the mountains and fields of Conway and northern New Hampshire, with now and then a farmer or cart and oxen added to create a human touch.

One of the well-known landscape painters was Thomas Cole, who first painted in the area in the fall of 1828.

It was a glorious time of year to experience the White Mountains for the first time and Cole certainly took advantage of the trip. He hiked up Mount Chocorua; it was not an easy trek at the time, with few roads and trails, according to writings Cole left for generations to come.

Cole is said to have loved the beauty he saw all around him in the White Mountains. He remarked, after climbing Chocorua and taking in the views, that the area was too “extended and map-like for a canvas.” He must have been staggered by what he saw, saying it was not for mere sketching, but rather one would climb the mountain to sit and think.

Cole walked all over the area and perhaps his favorite spot was what was then known as “the Great Stone Face.”

We know it today as The Old Man of the Mountains. His artwork was exhibited near and far, among his works many of them White Mountain paintings. These paintings were displayed in American and as far away as the Royal Academy in London.

Writing as well as painting of the White Mountains, Cole enticed other artists to visit the area. Such artists as A. B. Durand, known as the “father of the American landscape” who often painted in the Hudson River area, came also to the White Mountains. He captured scenes in North Conway, Franconia Notch, and Campton. His paintings

have been exhibited in such places as the New York Public Library, showing the popularity of the northern New Hampshire area.

Famous artist Benjamin Champney loved the wild and scenic area as well,

• Yesteryear continued on page 14

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Page 14 | ALONG ROUTE 16 | March 2022 • Yesteryear continued from page 13 and he painted many landscapes each summer in the White Mountains. Like Cole, Champney also wrote about the mountains, and this brought tourists and other artists to the area. He published a memoir at the end of his life about his experiences in the White Mountains before his death at age ninety in1907.

Sketching was a necessary way for painters to record for future studio work all that they saw in the mountains.

Champney used this method long before cameras could capture scenes for future reference. He first discovered the area in the 1830s, sketching what he saw. He later studied and painted in Europe, but always the White Mountains were in his mind. He was lured back by his memories and made a trip to the Saco River and north Conway in 1850. He was accompanied by two other artists and one can only imagine the collaboration between these creative people.

By 1855, many artists were on the scene, and many areas were populated with painters who captured the landscape scenery. Men and woman artists painted in the White Mountains, and some became famous for their work.

According to an article by Christine Hamm called “White Mountain Painting,” North Conway had about 40 artists among its summer residents by the mid 1800s.

Champney eventually married and decided to move to the area on a permanent basis for the summer season.

He bought a home in the mountains, and it became his summer home.

The largely untamed area was perfect for artists who spent their days capturing the landscapes on canvas,

but it must have been a place where vacationers would find travel difficult.

Roads were crude and lodgings not easy to find until the big hotels opened.

For those who painted the area, it was necessary to be in good shape to physically reach – by hiking - some areas, including mountain trails. They also had to be prepared to camp out in the wilderness or stay at remote farms.

If any artist was said to be dedicated to White Mountain painting, it was surely Samuel Gerry. By 1885, Gerry had reached the age of 72, which was quite elderly in those days. His work had fallen out of popularity with some people as times and tastes changed.

Many assumed he would work only from the comfort of a secure studio due to his age. However, the lure of the mountains called, and he was seen, according to “Historical New Hampshire” on a White Mountain trail. A writer stumbled upon Gerry when the artist was 76 years of age, still painting. He described Gerry as having “the fire of youth in his views and his work had a breath and dash that delight those best able to judge its merit.”

Gerry continued to paint in the White Mountains and other new England areas as well. His Boston studio was full of his artwork after his death at age 78; many of the paintings were of his beloved White Mountains. A family member opened the studio for a sale of his work, and it was a success.

A news piece in the White Mountain Echo in 1898 relayed that “Miss Mattha L. Gerry is staying at the Sunset Hill House in Sugar Hill.” Miss Gerry at that time had on exhibit many her father’s paintings and sketches.

It can be assured some of those paintings were of the scenes of the mountains, that Gerry, like many others, fell in love with over the years.

NH Division of Historical Resources Summer Archaeology Field School Accepting Applications The N.H. Division of Historical Resources’ State Conservation and Rescue Archaeology Program is currently accepting applications for its 2022 field school at Bear Brook State Park in Allenstown.

In addition to continuing the excavation of a pre-contact archaeological deposit identified during the 2021 season, this year’s field school will also focus on several additional areas that exhibit the potential to contain pre-contact deposits.

Each SCRAP field school session is two weeks long, June 6-17 and June 20-July 1, with fieldwork taking place on weekdays from 8 a.m. to 4 p.m. Due to the precise nature of archaeological work, each session is limited to 20 participants.

Individuals 18 years of age and older who are interested in learning professional archaeological survey and excavation techniques, including ar-

tifact identification and excavation documentation, are welcome to apply; parent or guardian participation is required for individuals 16 or 17 years of age.

A nominal fee, used to defray the cost of equipment and supplies, is charged to both volunteers and to students applying for academic credit through Plymouth State University.

SCRAP field schools conform to the standards for archaeology set forth by the National Parks Service. This year’s sessions will again be directed by Mark Doperalski, New Hampshire state archaeologist.

Registration for the NHDHR 2022 SCRAP field schools closes April 30.

For more information, including how to register, visit nh.gov/nhdhr/SCRAP. htm and click on “Upcoming Events & Opportunities” or contact the NHDHR at 603-271-6433.

FCCW Music Camp FCCW Music Camp is back again this summer and we are looking forward to seeing our returning campers and are excited to meet new ones! Camp will be held from August 1st through August 5th, and is free of charge. Children attending first grade in September through high school are welcome to attend. Camp starts promptly at 9:00 AM and ends at 12:30 PM each day.

Drinks and snacks will be provided.

Music lessons will be offered in Handbells for students ages 11 and up, as

well as Ukulele and Kazoo lessons for all campers! There will also be a Movement with Music activity each day and Fun Games! Returning campers will automatically receive a registration packet. If you do not receive it, please contact the church office to request one. New campers, please also contact the church office at 603-5223189 or churchoffice@fccwakefieldnh. org to request a registration packet. We are looking forward to another exciting week this summer!!

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March 2022 | ALONG ROUTE 16 | Page 15

For the Sake of Clean Water, As Well As Our Shoes: Scoop the Poop!

Dog owners, you’ve all felt the stares, the shame, the blame at some point – standing off to the side (hopefully downwind) as your furry best friend makes a natural contribution to the environment. It has become ingrained in our polite society that we pick up what our canines put down, that we “scoop the poop,” if you will.

If you don’t have that bag out ready to go, you might see some side eyes, and if you dare to walk away without it those eyes would likely be burning holes in the back of your head. The reason for this is a matter of respect and manners when using a shared space: no one wants to accidentally step into a mess left behind.

But dog waste is more than a nightmare for our shoes. There’s another important reason to scoop the poop that isn’t as well known: preventing pollution in our lakes, rivers and coastal waters! Just like human sewage, untreated pet fecal matter is harmful to waterways. If “left to nature,” pet waste and the associated disease-causing organisms, such as giardia and salmonella, can be washed away by stormwater into rivers, beaches and bays via storm

drains. Stormwater pollution is one of the leading causes of water pollution nationally. Too many bacteria make water unsafe for drinking and swimming and contribute to shellfish bed closures. Pet waste can also add extra nutrients to local waterbodies, which can increase plant growth and algal blooms.

Even if you have your own yard, be wary of leaving the land mines and waiting for a nice collection before cleaning up. Picking it up sooner rather than later will prevent it being carried

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Here are some easy steps to be part of the solution to pet waste contamination: Always carry a plastic bag with you when you walk your dog. Re-using an old newspaper delivery bag or plastic grocery bag works well.

Using the bag like a glove, you can then pick up the pet waste, turn the bag inside out around the waste, seal the bag, and dispose of it in a trash can.

Do not leave pet waste bags in the

woods or along trails. Even if you are using “biodegradable” bags – if they do break down, the waste is left behind, thus defeating the purpose.

If you prefer not to use plastic bags, you can find reusable containers and use gloves, newspaper or even a scooper to pick it up. You can flush unbagged pet waste down the toilet.

Don’t place the bagged or unbagged pet waste in a storm drain or hose the pet waste toward storm drains as they drain directly to a stream, river, lake or other waterbody.

If you have a large yard, you may bury unbagged pet waste in the yard at least five inches in the ground and away from vegetable gardens, drinking wells and waterways.

Remove waste from areas where children play or you garden.

Wash your hands with warm, soapy water after dealing with pet waste.

Do not compost dog waste; it contains harmful bacteria.

For additional information about what you can do to help reduce pet waste pollution, visit the NHDES Pet Health and the Environment webpage.

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Page 16 | ALONG ROUTE 16 | March 2022

The Ossipee Ring Dike Complex

By Robert E. Morency The Ossipee Ring-Dike Complex is located in the Lakes Region of Central New Hampshire, within the towns of Ossipee, Tamworth, Moultonboro, and Tuftonboro. New Hampshire Routes 16 in Ossipee, 25 in Tamworth and Moultonboro, and 171 in Moultonboro and Tuftonboro each provide access to roads and hiking trails. This is a geological structure of vast scientific interest to geologists in the understanding of how volcanoes function and how the inner structures of volcanoes develop, as volcanic terranes mature toward becoming extinct, and as erosion takes charge of mountainous landscapes.

We know these modest and isolated mountains as “The Ossipee Range,” or simply, “The Ossipees.” Geologists refer to the assemblage of volcanic and plutonic igneous (“made by fire”) rocks as the “Ossipee Ring-Dike Complex.” Viewed from above, (Figure 1) the Range appears as a nearly circular cluster of hills, valleys, and peaks, 14 kilometers (8.75 miles) in diameter, which rise to a maximum elevation of 750 meters (2,438 feet) on Mount Shaw. Look closely, and the Ring-Dike becomes evident as gentle slopes on the West side, and escarpments elsewhere, The Ring-Dike surrounds the hills, valleys, and peaks within. Deposits from the last glacial episode, which ended with retreat of the ice sheets (circa 11,000 years ago) have further shaped the appearance the Ossipee Range.

A popular hiking spot, the Ossipees, especially on the western slopes in Tuftonboro and Moultonboro, can be enjoyed in all four seasons. In Moultonboro, the Castle in the Clouds is open to visitors for hiking, touring, distant view gazing, leaf peeping, and an array of popular indoor and outdoor social events. The densely forested terrane in the Ossipee Range, nearly all under private ownership, and managed for forest management, is considered geographically accessible from anywhere in New Hampshire, Vermont, Maine, or Massachusetts. However, it retains a remote character, which af-

fords interesting and uncrowded conditions. The range is a popular destination for “rock hounds” and mineral collectors (with landowner permission, please). Bear and deer can be seen on a lucky day, and there have even been a few reported sightings of Eastern Cougar (Catamount), although these sightings have been controversial. That being said, if hiking off-trail, it is wise to keep track of pets, and have an eye out for wildlife in the range.

Although the Ossipee Ring-Dike is important to our understanding of volcanic rocks and terranes, the structure that we see today is not, in any sense, a

volcano, extinct, or otherwise. Instead, the mountains that we see today are the eroded roots of a volcanic landscape that experienced at least one collapse, which resulted from an underground blob (imagine a lava lamp) known as a “magma chamber” emptying from many eruptions of the volcano. The rocks that are seen today as scattered blocks of erupted material made up of ash, pumice, rock fragments -both large and small- and lava and mud flows. Later compaction and burial resulted in hardend rock. This took place during the Mesozic Era - 252 to 66 million years ago - when the dinosaurs dominated life on Earth. The exact location of the volcano’s vent is uncertain. All we know for sure is that volcanic eruptions were supplied by a heat source where we see the Complex nowadays. “Nowadays” includes the glacial deposits, stream beds, as well as human (and beaver) works. Be wary of any publications or videos that identify or describe in-place volcanic features here. Everything inside the Ring-Dike has collapsed as far as an estimated three miles downward, becoming solid rock at depth. Glacial deposits and stream beds are the exception.

The formation of the Ring-Dike, itself, begins with a source of geothermal heat, which causes volcanic eruptions of melted rock (magma), water, and gases. All volcanoes have finite

• Ossipee Ring Dike continued on page 17

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March 2022 | ALONG ROUTE 16 | Page 17 • Ossipee Ring Dike continued from page 16 lives and are alternately active and inactive (dormant). Radioactive isotope studies reveal that minerals in the Ossipee rocks were crystalizing 130-125 million years (Ma.) before the present.

The Ring-Dike is evidenced by the presence of distinctive types of rock, which surged vertically upward into a network of fractures in the older “country rock.” The country rock was breaking up due to both the weight of the erupted material (rock fragments, lava, and ash), and the loss of support, as the magma chamber emptied. The “dike” is a body of solidified igneous rock, which was formed as the upwardly surging, and cooling magma rose from depth to fill the network of fractures.

These newly emplaced dikes show a roughly circular map pattern, like that of a ring, in maps drawn by geologists.

Aerial photographs, and satellite images dramatically show the circular shape of the Ossipee Ring-Dike Complex (Fig. 2), which has made the feature so well-known.

Harvard Professor, Marland P. Billings, writing in the 1956 NH State Planning and Development Publication on the Bedrock Geology of New Hampshire, quotes Louise Kingsley, in 1931, as believing that the outer edge of the circular “subsided block sank at least 4,500 feet, whereas ... the center (of the block) went down at least 11,000 feet. The New Hampshire Geological Survey ( https://www.des.

nh.gov/land/geology ) offers geological maps and reports of the area.

To the rock hounds among our readers, there is nothing as gratifying as seeing rocks and minerals in nature, especially the features of the Ossipee Ring-Dike Complex. There are a few classic and easily accessible localities, which are convenient to visitors. I’ve elected not to describe one outcrop of the Ring Dike, which displays a strongly jointed, rusty-brown, crystalline igneous rock, in a road cut at the junction of NH Routes 25 and 113, in Tamworth, on Route 25, west of West Ossipee. This is a high-speed roadway, with a narrow, ditched shoulder, and is very busy in-season, mid-May, through late October, and beyond. Stopping,

except in emergencies, is not recommended, and strongly discouraged.

The author thanks Professor G. Nelson Eby, of UMass Lowell, for the following field stop descriptions: Heading West from West Ossipee on NH Route 25, to the village of South Tamworth, go left opposite the Church, onto Mountain Road. Approximately 1 mile uphill, you will come to a small bridge, where there are examples of dark gray basalt, along with lighter-colored rhyolite, outcropping in the brook below the bridge. The basalt shows massive texture, as well as coarsely porphyritic basalt, with plagioclase phenocrysts. Upstream from the bridge, outcrops of rhyolite can be found, which include intrusive rhyo-

lite, rhyolitic breccias, and rhyolites with eutaxitic textures (flow bands in erupted lava). Downstream, those so inclined can traverse an interesting cross-section of the Ring-Dike, where the porphyritic quartz syenite can be observed.

The second location is in Tuftonboro, .7 miles downhill of the intersection of NH Route 171 and Durgin Hill Road.

Go right onto a road at signs pointing to Camp Merrowvista. Go 1 mile and take a right onto Sentinel Baptist Camp Road at the top of a ridge. 0.2 miles on the right, you will see a path with a sign for “Ledge.” Follow the path for 0.3 miles, to a large outcrop, and, being cautious on the sloping outcrop, enjoy the view while examining the outcrops of intrusive rhyolite, with basaltic inclusions. This outcrop is located along the trace of the Ring-Dike and is a weathering-resistant rock that stands out from the country rock, into which it intruded.

Robert E. Morency has been a Maine Licensed Geologist for 31 years. He earned a M.S from UNH, and a Doctorate from BU under D.W. Caldwell.

He has experience in the Middle East, including USAID and UN projects in Egypt, geophysical investigations in Oman and the U.A.E.. He continues his lifelong interest in natural science from the Granite State, and nearby, in Vermont, Maine, Quebec, and the Maritimes.

Grow Your Own Food Year Round with the Tower Garden

By Lori Tremblay I love our Tower Garden. It’s a wonderful way to take control of our food sources. Going to the grocery store now is an uncertain experience. Shoppers wonder, how much have the prices gone up and what is actually available on the shelves? Do we really want to buy produce shipped from South Africa? That can’t be very fresh or nutritious. In New England, during the winter, we can’t get local, fresh produce, or can we?

I love to garden, to grow fresh vegetables in the sun and harvest them. I love to go to the farmers’ markets in the summer and enjoy local, fresh produce. In the late fall and winter, most of us can’t do that.

About ten years ago, my husband and I had a balcony and didn’t have the space for a garden. We decided to try the Tower Garden, an aeroponic, indoor and outdoor home gardening system that lets you grow fresh, nutritious fruits, vegetables, herbs and flowers any time of year. We had it outside during the summer and inside during the winter, with grow lights added.

The first year, we grew tomatoes in the summer. We added about three tomato plants in the bottom ports, which morphed into giant, sprawling vines of prolific tomatoes. They were delicious, but we had too many! We needed to add water to the 20-gallon basin often, which contained the minerals and nutrients added to nourish the plants’ roots. Those tomatoes were thirsty! So we learned to balance the needs of the

plants, herbs, fruits and flowers that we grew. We had 20 ports to plant seedlings in and we could have a variety of fresh produce.

I was excited to be able to snip just the herbs or salad greens that I needed, without wasting an entire package bought at the store. I noticed that the taste was much fresher. When we grew celery, it was dark green and very flavorful, unlike the pale green stalks I was used to from the store. Everything had a fresher flavor and deeper color.

An older friend tasted the lettuce and said, “This is what I remember from my grandmother’s garden.”

During the winter, we added grow lights to the Tower Garden as we took it inside. It was so exciting to have fresh herbs, greens and other vegetables in the winter. We enjoyed delicious salads during a snowstorm and it was so gratifying.

Later, we moved and had the Tower Garden in the back yard in the summer.

A special visitor was a praying mantis, who made her home on my Tulsi basil.

We watched with interest as she found a mate and unfortunately, he lost his life (females kill the males after mating). This is the way of the praying mantis mating ritual. She left a circular nest of eggs, which we moved to safety when we took the Tower Garden inside for the winter. I used the Tulsi basil for tea and herbal recipes.

The Tower Garden is simple, with a basin for water and minerals, a tower with ports for planting seedlings, and a pump to pump the water, which then

rains down on the plants’ roots. You add minerals and nutrients to the water.

You also need to check the pH balance of the water.

Tim Blank, cofounder and chief technical officer for The Tower Garden Company, invented the Tower Garden.

He has a degree in horticulture and a 12-year career at The Land at Disney’s Epcot Center. In 2012, Blank partnered with The Juice Plus Company, maker

• Tower Garden continued on page 18

Page 18 | ALONG ROUTE 16 | March 2022 • Tower Garden continued from page 17 of whole food nutritional products, to make the Tower Garden available for residential use. Blank said, “You don’t have to be an expert, but you can still grow your own clean, healthy food at home.” He also said, “The future of food is growing up instead of out.”

Some see vertical farms as an answer to future growing, not needing as much land or water and also, having the ability to grow more food in urban environments. Dr. Dickson Despommier, microbiologist, an ecologist and emeritus professor of Public and Environmental Health at Columbia University and author of “The Vertical Farm: Feeding the World in the 21st Century,” has a similar vision. He said, “If successfully implemented, they (vertical farms) offer the promise of urban renewal, sustainable production of a safe and varied food supply and the eventual repair of ecosystems that have been sacrificed for horizontal farming.” In the book, Despommier shows how abandoned buildings in urban areas can be used to establish vertical growing farms on multiple levels. Food is produced efficiently, safely (without the threat of diseases or contaminants), and abundantly.

Lolli Leeson, a National Marketing Director with The Juice Plus Company and chef, said “American families desperately want solutions and choice in

being able to obtain nutritious, homegrown, organic, vine-ripened and GMO- free food. In today’s world, that is not easy.” Lolli and her husband, Bob, built a greenhouse by their home in Massachusetts for their Tower Gardens. The Leesons are passionate about educating others about the benefits of healthy food.

The Tower Gardens can be used in so many ways. In schools, they have been very successful in showing children how to grow their own food and to enjoy the process. Free curriculum is provided to schools to help teachers incorporate valuable lesson plans around the growing process. Students get excited when they are involved in the process and get to eat what they have grown.

Stephen Ritz, an enthusiastic, award winning teacher, sponsored an organization called the Green Bronx Machine. Ritz was a Top Ten Finalist for the Global Teacher Prize, named Global Humanitarian, Food Tank Hero, TedX Prize Winner and a Global Food Educator. A replica of his classroom was installed in the US Botanic Gardens in Washington, DC. Ritz began growing food in the classrooms in an inner-city school in the Bronx, which inspired the students to get involved, eat what they grew and become healthier. There was an increased success rate in the classroom and the students have given back to their communities. They learn where

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their food comes from and how it grows. Ritz uses Tower Gardens in the classroom and speaks to groups nationwide about the importance of nutrition for children and families (www.greenbronxmachine.org). I have heard Ritz speak and his enthusiasm is palpable.

Lolli Leeson pointed out the many possibilities of the Tower Garden. “It is great for an older couple that can’t physically tend to a garden anymore, the condo owner with a sunny balcony, the restaurant owner who spends a lot of money on organic produce and herbs, a school classroom or the busy family.”

Even if you don’t have a green thumb, the Tower Garden is easy to use. There is no weeding, kneeling

or digging in the dirt. You also don’t waste any food, because you pick what you need and the plant keeps growing.

You can grow everything except root vegetables, tubers (like potatoes), or tree type plants, such as blackberry or raspberry bushes. Grow the things that you love to eat. The nutrient content is the best when you pick what you need and bring it right to the table.

Tim Blank said, “Take control of your own food supply. Get more healthy produce. If you grow it in your kitchen, you’ll harvest it every day.”

Lori Tremblay is a wellness educator with The Juice Plus Company. For more information: https://loritremblay. towergarden.com/ or email towergardennh@gmail.com.

NH LAKES Free Webinar Series Continues Join NH LAKES for free webinars on the first Wednesday of each month as part of the “Explore Lakes with NH LAKES” webinar series.

Tune in for “Waterfowl on the Lake—Beautiful and Sometimes Problematic” on Wednesday, April 6, presented by Jessica Carloni, Waterfowl Project Leader with the New Hampshire Fish and Game Department. New Hampshire’s lakes are home to many beautiful birds. You’ll find out about the many species of waterfowl living on and near the water in New Hampshire and how the Department manages them. And, you’ll learn what you can do to help manage Canada Geese– beautiful creatures that are sometimes known for a few ugly habits!

On Wednesday, May 4, learn about “Water Quality Friendly Lawn Care.”

This webinar will be presented by Julia Peterson, Water Resources State Specialist with the UNH Cooperative Extension. You’ll learn about a few easy practices for creating and maintaining a truly healthy lawn that is both attractive and safer for the environment, including our lakes.

On Wednesday, June 8, “LakeSmart— Where to Start” will be presented by NH LAKES Conservation Team. Are

you interested in becoming LakeSmart by living in a lake-friendly way but aren’t sure where to start? During this session, you’ll learn what it means to be LakeSmart and the steps you can take to achieve the coveted LakeSmart Award.

And, on Wednesday, July 6, tune in for “Perfluoro-what? PFAS and Persistent Contaminants in Our Lakes” presented by Jonathan Petali, Ph.D., Toxicologist with the New Hampshire Department of Environmental Services. Toxic “forever” chemicals called PFAS are contaminating our water.

You’ll learn the latest about the human health and ecological implications of PFAS in New Hampshire’s lakes.

These webinars are FREE, but pre-registration is required, and space is limited. Visit nhlakes.org/explore-lakes-webinars to learn more and sign up.

Established in 1992, the mission of NH LAKES, a statewide, publicly supported nonprofit organization, is to ensure that New Hampshire’s 1,000 lakes are clean and healthy, now and in the future. For more information, visit nhlakes.org, email info@nhlakes.org, or call 603.226.0299

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