AlongRt16_Nov_22

Tour de Chooch Comes to Heritage Park

By Joann Coskie

Often, train sets are only seen circling Christmas trees, but there are enthusiasts who revel in seeing them in action year-round. If you are, or would like to be one of them, the Tour de Chooch is for you. It’s an opportunity to attend model train open houses—this year the annual tour offers 36 locations.

What is the fascination with trains? You know the sound of a train whistle . . . how it conjures thoughts of ‘movin’ on,’ sounds Johnny Cash and Hank Williams sang about. Whether it evokes song lyrics, daydreams or memories, it is part of the fabric of America. The railroad transformed the United States, connecting hundreds of distant places, moving supplies, produce and people. Besides the economic changes, it stirred the imagination, conjuring dreams of travel and adventure. Inevitably, the fascination developed into a hobby.

First it would be the children playing with toy trains, followed by the train track circling the Christmas tree. Growing up, railroad buffs kept the imaginations alive, bringing the trains out of attics and basements. Model villages were created at home, then in organizations of hobbyists, and finally in museums.

Originating in 1994 at Bay State Models, a hobby shop in Groveland, MA, the tour began as a result of curiosity as to where all the model railroad

‘stuff’ purchased ended up and how they were used. Eight locations were enlisted, artwork created, and Tour de Chooch (as in choo choo) came alive, a tour of model railroad open houses. By 2009 it had grown to 27 hosts, and now in 2022 there are 36 participants from Meredith, NH to Milford, MA, from Swanzey, NH to Salem, MA. With so many locations, the 27th Annual Tour is now scheduled over a three-day period to allow enthusiasts the opportunity to visit as many as possible.

The website for Tour de Chooch lists all the locations, dates and times

and even provides maps for each of the three days. Some are large such as the Leominster, MA Southern New England Club with its 40 x 65 foot display of ‘O’ scale models and the North Shore Model RR Club covering 95 x 40 feet. Some displays are precise replications, others are imaginary and fanciful. Some are in homes; some occupy entire buildings and still others are included as part of other museums. Lakes Region enthusiasts don’t have to go far to indulge in the excitement. At 1 Chapel Street in Union, the Heritage Park Railroad Museum, the setting is a

display of the Boston & Maine system. Turn back in time and history– come to the Museum on Sunday, November 27 from 9 am to 4 pm. Watch several locomotives rolling through the five villages of Wakefield in 1909, pulling freight and passenger cars. The HO scale line is superbly designed with stagecoach and farm wagons, people, packages and 25-gallon milk cans on the station platform, stunning fall foliage and historically accurate structures. The Freight House Crew did exhaustive research and painstakingly constructed every element, using sources such as the B&M Railroad Historical Society in Lowell, MA and Footsteps of Pride to the Past by Elizabeth MacRury from Wakefield.

The mainline track is approximately 75 feet long; sidings and yards more than double that figure. For historic accuracy, actual track plans were obtained from archives at the University of Massachusetts. The newest addition is a beautiful model of the 1895 Wakefield Town Hall. The tower boasts both operating bell and working clocks. The clockworks are the artistry of Tim Psaledakis, a jeweler in North Conway. The clock, after finally obtaining a suitable mechanism from ETA, a Swiss company maker of components for luxury watches, took about 30 hours of work. True to the era, the • Tour continued on page 4

as possible of the original components were used, replacing only what was necessary, such as the original tank flooring.

The Boston and Maine Railroad grew from plans to create a continuous inland route between Boston and Portland, ME. By additions of other short lines, the B&M extended to Maine, Massachusetts, New Hampshire, Vermont and New York. From those ambitious beginnings, at the end of 1970, it serviced communities on nearly 2,500 miles of track, carrying millions of ton-miles of revenue freight and 92 million passenger miles.

In front of the museum, the tracks are still carrying hundreds of tons of sand from Ossipee to Rochester and Boston. Volunteers will be on hand to answer questions and share the facts, anecdotes and legends discovered as members worked to develop the display. Young and old can benefit from the stories of how just a short time ago, the difficult work of transporting goods between distant cities was accomplished. One of the more interesting stories is about the cargos of ice, cut in blocks from regional ponds and lakes. Some of it may have gone to Thomas Jefferson’s ice house in Monticello or been delivered to New Orleans, or even Calcutta, India! From the Lovell Lake ice houses, the B&M transported some 100 boxcars per week from the first cutting until the supply ran out or

it got too warm—usually around August. At the Museum there are also displays of railroad tools, including ice cutting implements.

What else have I learned in researching the Tour de Chooch? Railroad workers have evolved a kind of ‘morse code’ of train whistles to indicate starting, stopping, backing up, even directions of travel and requests for repetition if not understood. Modern diesel and electric locomotives use air horns, not the steam-generated ‘steam trumpets’ as they were first called.

Model trains range in scale from ‘Z’ which are small enough to display in a suitcase to large scale which can be big enough to ride on. Railroad ‘gauge’ refers to the distance between the rails of the track. Most popular in North America are HO, N, O and G. The letters represent very specific ratios of scale used to create the layouts for the trains. Want to dig out that train set in the attic or buy that set you saw on Craigslist, get advice on how to create your own railroad village? Tour de Chooch can be a real learning experience. The Heritage Park Railroad Museum hopes the tour will add to their membership, as they are adding displays and have room to add more ‘rolling stock’ such as rail cars or a Pullman car utilizing the 100 feet of track behind the Union Station. Become a member, be part of this expansion and enjoy sharing the enjoyment of model railroading,

What’s

Nov. 16, Cold River Radio Show, old-time variety show format, music, comedy, story tellers, host Jonathan Sarty and Cold River Radio Band, Majestic Theatre, Conway, www.coldriverradio.com, aspectproductionsnewengland. com, 986-1985.

Nov. 17, Conserving the Paradise of Palau, 7 pm, talk about remote island archipelago in Pacific, Tin Mountain Conservation Center, Bald Hill Rd., Albany, $5 p/p; $10/household, members free admission, pre-register: 447-6991, www. tinmmountain.org.

Nov. 18, Christmas at the Castle Preview Party, 4-7 pm, Castle in the Clouds, Moultonborough, www.castleintheclouds.org, pre-registration/info: 476-5900.

Nov. 18, John Hunter, Paul Heckel & Tim Gilmore concert, Majestic Café, 32 Main St., Conway. Info.: www.mountaintopmusic.org., 447-4737.

Nov. 18, Parents Night Out, 4-8:30 pm, drop off your kids in grades 1-6 for activities and pizza so you can have a night off, pre-registration required: Ossipee Parks & Recreation, info: 539-1307.

Nov. 18, Paula Poundstone, at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Nov. 18, Traditional Stuffed Pork Dinner, 5-6 pm, Conway Village Congregational Church, 132 Main St., Conway, 447-3851, table service or to-go meals, order online: www.atthebrownchurch.org/shop.

Nov. 18-Dec. 18, Traditionally Yours Celebration, 5 pm, holiday events, Jackson, info@jacksonnh.com.

Nov. 18 & 19, Village Players Movies, 7:30 pm, Sergeant York, 51 Glendon St., Wolfeboro, info: 569-1396, www.village-players.com.

Nov. 19, Jake Shimabukuro, at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Nov. 19, Pie & Bake Sale, 8 am-1 pm, Union Congregational Church Chapel, 80 Main St., Union, 473-2727.

Nov. 19, Thanksgiving on the Farm, 10 am-4 pm, 1305 White Mt. Highway, Milton, info: 652-7840, www.nhfarmmuseum.org.

Nov. 19, Winter Greens & Wreath Making Workshop, 10 am-noon & 1-3 pm. space limited, reservations required, Tin Mountain Conservation Center, Bald Hill Rd., Albany, pre-register: 447-6991, www.tinmmountain.org.

Nov. 19, Wolfeboro Turkey Trot, 8 am-2 pm, begin/end at Wolfeboro Chamber of Commerce 32 Central Ave., Wolfeboro, 569-5639.

Nov. 19 & 20, Christmas at the Castle, 10 am-4 pm, Castle in the Clouds, Moultonborough, www.castleintheclouds.org, pre-registration/info: 476-5900.

Nov. 20, Heart Songs & Circle Songs: Community Sing, 3 pm, Majestic Café, free, 32 Main St., Conway. Info.: www.mountaintopmusic.org/concert-series, 447-4737.

Nov. 23, Thanksgiving Eve in the Queen Post Café, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Nov. 25, The Clements Brothers, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Nov. 25, Joceyln Boucher, North Shore Medium, 7 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992.

Nov. 25-27, Journey to the North Pole, holiday train ride, departs N. Conway & Lincoln, info/reservations: www.journeytothenorthpole.org, www.believeinbooks.org.

Nov. 26, 24th Annual Christmas Craft Fair, 9 am-3 pm, Kingswood Regional High School, 396 South Main St., Wolfeboro, krhscraft@gmail.com, www. kingswoodcraftfair.com.

Nov. 26, Christmas in Wolfeboro Parade, 3-4 pm, Main St., Wolfeboro, www.wolfeborochamber.com.

Nov. 26, Conifer Walk, 10 am-noon, Nature Learning Center, Tin Mountain Conservation Center, Bald Hill Rd., Albany, register online: www.tinmmountain.org, info: 447-6991.

Nov. 26, Peter Wolf & the Midnight Travelers, 8 pm, Stone Mountain Arts Center, Brownfield, ME, www.stonemountainartscenter.com, 207-935-7292.

Nov. 26 & 27, The Nutcracker, 11/26: 7-9 pm, 11/27: 2 pm, Kingswood Arts Center, 396 South Main St., Wolfeboro, Kingswood Arts Center, www.northeasternballet.org, 834-8834.

Nov. 27, Resident Birds Walk, 10 am-noon, Tin Mountain Conservation Center, Bald Hill Rd., Albany, pre-register: 447-6991, www.tinmmountain.org.

Nov. 28-Dec. 2, Festival of Trees, 8 am-6 pm, Gorham Parks & Recreation, 466-2101.

Dec. 1, Preview Gala of Festival of Trees, 6-8 pm, takes place at Wright Museum of WWII, 77 Center St., Wolfeboro, benefits Kingswood Youth Center & Child Advocacy Center of Carroll County, cocktail reception, advance tickets/ reservations only: www.wolfeborofestivaloftrees.com.

Dec. 1-2 & 3-4, The Nutcracker, by Sole City Dance, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992.

Dec. 1-18, A Christmas Carol, M&D Playhouse, Eastern Slope Playhouse, N. Conway, tickets/info: www.mdplayhouse.com, 733-5275.

Dec. 2, Dominque Dodge Concert, 5 pm,Jackson Public Library, 52 Main St., Jackson, 383-9731.

Dec. 1-4, Journey to the North Pole, holiday train ride, departs N. Conway, (Lincoln departures on Dec. 2-4), info/reservations: www.journeytothenorthpole.org, www.believeinbooks.org.

Dec. 3, 1940s Christmas on the Farm, 10 am-4 pm, 1305 White Mt. Highway, Milton, info: 652-7840, www.nhfarmmuseum.org.

Dec. 3, Breakfast with Santa, 8-11 am, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2096, www.northconwaycommunitycenter. org.

Dec. 3, First Fridays Faculty & Friends: Dark Train Express, 3 pm & 7:30 pm, off-site in private home concert, Majestic Theatre, 32 Main St., Conway. Info.: www.mountaintopmusic.org., call for tickets: 447-4737.

Dec. 3, Breakfast with Santa, 8-11 am, $7 p/p, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2096, www.northconwaycommunitycenter.org.

Dec. 3, Grinchmas in the Gym, noon-4 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2096, www.northconwaycommunitycenter.org.

Dec. 3, Wolfeboro Festival of Trees, 10 am-4 pm, takes place at Wright Museum of WWII, 77 Center St., Wolfeboro, benefits Kingswood Youth Center & Child Advocacy Center of Carroll County, tickets/info: www.wolfeborofestivaloftrees.com. Also, on Dec. 4 from noon-3 pm; Dec. 7 from 6-8 pm; Dec. 10 from 10 am-4 pm & Dec. 11 from noon-3 pm.

Dec. 3 & 4, Sandwich Christmas in the Village, craft fair, holiday events around town,Sandwich, info:www.sandwichchristmaninthevillage.com.

Dec. 4, Wolfeboro Festival of Trees, noon-3 pm, takes place at Wright Museum of WWII, 77 Center St., Wolfeboro, benefits Kingswood Youth Center & Child Advocacy Center of Carroll County, tickets/info: www.wolfeborofestivaloftrees.com. Also, on Dec. 7 from 6-8 pm; Dec. 10 from 10 am-4 pm & Dec. 11 from noon-3 pm.

Dec. 7, Taste of Christmas Rooster Luncheon, at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Dec. 7, Wolfeboro Festival of Trees, 6-8 pm, takes place at Wright Museum of WWII, 77 Center St., Wolfeboro, benefits Kingswood Youth Center & Child Advocacy Center of Carroll County, tickets/info: www.wolfeborofestivaloftrees.com. Also, on Dec. 10 from 10 am-4 pm & Dec. 11 from noon-3 pm.

Dec. 8, A Charlie Brown Christmas: Heather Pierson Jazz Trio, 7:30 pm, Majestic Theatre, 32 Main St., Conway. Info.: www.mountaintopmusic.org., 447-4737.

Dec. 8-11, Journey to the North Pole, holiday train ride, departs N. Conway, (Lincoln departures on Dec. 9-11), info/reservations: www.journeytothenorthpole.org, www.believeinbooks.org.

Dec. 9, Dana Cunningham and Carol Noonan, concert at the Little White Church, Eaton, info at Stone Mountain Arts Center, Brownfield, ME, 207-9357292, www.stonemountainartscenter.com.

Dec. 9, Time Zones: Gary Wittner, Michael Gallant & Eric LaPerna concert, 7 pm, Majestic Café, 32 Main St., Conway. Info.: www.mountaintopmusic.org., 447-4737.

Dec. 9-23, A Christmas Carol, musical, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992.

Dec. 10, Holiday Boutique, 8:30 am-1 pm,N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2096, www.northconwaycommunitycenter. org.

Dec. 10, Mountain Garden Club Boutique, 9:30 am-noon,N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2096, www.northconwaycommunitycenter.org.

Dec. 10, TUBACHRISTMAS, 2-3 pm, All Saints Episcopal Church, 258 S. Main St., Wolfeboro, info: 569-3861.

Dec. 10, Wolfeboro’s Christmas Spirit Open House, 10 am-4 pm, events all over Wolfeboro, 569-2200.

Dec. 10, Wolfeboro Festival of Trees, 10 am-4 pm, takes place at Wright Museum of WWII, 77 Center St., Wolfeboro, benefits Kingswood Youth Center & Child Advocacy Center of Carroll County, tickets/info: www.wolfeborofestivaloftrees.com. Also, on Dec. 11 from noon-3 pm.

Dec. 11, Cold River Radio Show concert, 7-9 pm, Majestic Theatre, 36 Main St., Conway, www.coldriverradio.com.

Dec. 11, String Trio – Holiday, 2-4 pm, First Congregational Church, 115 S. Main St., Wolfeboro, presented by Wolfeboro Friends of Music, www.wfriendsofmusic.org.

Dec. 11, Take3, string trio, holiday music, 2 pm, First Congregational Church of Wolfeboro, Wolfeboro Friends of Music, tickets/info: 569-2151, www.wfriendsofmusic.org.

Dec. 11, Wolfeboro Festival of Trees, noon-3 pm, takes place at Wright Museum of WWII, 77 Center St., Wolfeboro, benefits Kingswood Youth Center & Child Advocacy Center of Carroll County, tickets/info: www.wolfeborofestivaloftrees.com.

Dec. 14, Comedian Bob Marley, at Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Dec. 14, Strafford Wind Symphony, 7 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992.

Dec. 15-18, Journey to the North Pole, holiday train ride, departs N. Conway, (Lincoln departures on Dec. 16-18), info/reservations: www.journeytothenorthpole.org, www.believeinbooks.org.

Dec. 16, Al Hospers & Jed Wilson concert, 7 pm, Majestic Café, 32 Main St., Conway. Info.: www.mountaintopmusic.org., 447-4737.

ONGOING

ArtWorks Gallery & Fine Crafts, works by 35 artists, new classes, and events. Open 10-5 pm daily except closed Tuesdays, and First Fridays from 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.org. or call 356-9980.

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

Chocorua Lake Basin View Lot, mountain views, 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, many learning experiences, 447-5552, www.conwaypubliclibrary.org.

Conway Scenic Railroad, various train rides to White Mt. areas, reservations: 356-5251, station located at 38 Norcross Circle, N. Conway, www.conwayscenic.com.

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

Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610762-2493.

Freedom Village Store, variety of goods from artisan items to baked goods and much more, 11 Elm St., Freedom, call for info/hours: 539-3077, www.freedomvillagestore.org.

Great Glen Trails, outdoor center/activities, Mt. Washington Auto Rd., Gorham, 466-3988, www.greatglentrails.com.

In the Round, Sundays at 8:45 am, thought-provoking topics related to tolerance, Benz Center, Sandwich, 284-7532.

Ladies of the Lake Quilt Guild, meets second and fourth Wednesdays of each month, 10 am-2 pm at First Congregational Church, 115 Main St., Wolfeboro. A second group meet first and third Tuesday of each month at Community Center, 22 Lehner St., Wolfeboro, www.llqg.net.

Majestic Café, jazz, blues, and more, Fridays, 32 Main St., Conway. Walk in or reserve at www.mountaintopmusic.org., 447-4737.

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.

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

Cold River Radio Show is a Gem in Mount Washington Valley

By Lori Tremblay

Cold River Radio Show is unique be cause it is an old school formula vari ety show which brings world class per formers from the New England area. Comedians from the Boston standup comedy clubs, New York Times best-selling authors who live in New England, musicians and story tellers take the stage.

Host Jonathan Sarty and Cold River Radio Band present Cold River Radio Show at the renovated Majestic The ater in Conway. They perform songs from The Great American Songbook (significant early 20th century Ameri can jazz standards, popular songs and show tunes) and add their own flair to the great standards.

The show is recorded live before the studio audience and listeners can tune into Cold River Radio Show Sun day mornings at 9 a.m. on local radio station 93.5 WMWV FM. The show is also recorded and videoed for their Patreon site, which gives members ac cess to shows, livestream and upcom ing shows. The site is also a way for members to support the show. You can find out more on the website, coldriv erradio.com.

In a phone interview with Jonathan Sarty, he said that the show is a place for up-and-coming New England area musicians, comedians, authors, story tellers and musicians to showcase their talent. The show promotes the rich arts and culture of New England and is the most popular show of its kind in this area, according to the website.

The season finale is coming up Sun day, Dec. 11, from 7 – 9 p.m. at The Majestic Theater, 36 Main Street, Con way, NH. Guest performers are groove, soul and rock band Johnny Tama and the B3 Kings, Dave Gerard of Truffle, Boston Globe best-selling author Jay Atkinson and local spotlight, guitarist Randy Messineo. Tickets are $40 to

attend the show in person. Livestream tickets are available from $15-$30 and all tickets are available online (col driverradioshow.com). Drinks only are available at the Majestic Café.

Host Jonathan Sarty and his Cold River Radio Band feature Dave Mat tacks on drums, Todd Baker on double bass, Mike Sakash on soprano saxo phone and Joseph (Sonny) Barbato on piano. Jonathan needed studio musi cians for his first original album, “This Road,” in 2011. That’s when he met Dave Maddox and Joe (Sonny) Barba to. “The centerpiece is collaboration that happens on the show,” said Jona than. “Musicians talk and have ideas during afternoon rehearsal.”

My husband, Len, and I had the chance to see Cold River Radio Show at The Majestic Theater in Conway this fall. We were both so impressed by the quality of the performance, musicians and professionalism. The band played together flawlessly, and Jonathan sang with soul and versatility. The guests add a great dimension to the show. It was fun to see it performed live and re corded for the radio program.

The show got its name from Cold River in Stowe, Maine, a place where Jonathan canoed, and trout fished. He also wrote a song about it, called Cold River. Jonathan and his family now live in New Hampshire.

Jonathan is a talented perform er, producer and recording artist. He co-founded Cold River Radio Show with Vince Pelote, an executive busi ness coach, who is passionate about the arts. In the beginning, Vince produced some shows and asked Jonathan if he would host a variety show. “He was fun to work with, insightful and be came immersed in it,” said Jonathan. Eventually, Vince needed to have more time for his own endeavors. Jonathan continued Cold River Radio Show and said, “It’s the only thing I’ve ever done

creatively that turned out as I envi sioned it.” The show is celebrating its 10th year.

Finding guests for the show is a unique process. Jonathan said that he likes to see musicians perform in per son, rather than on a polished demo. He also can get a sense of their rapport with the audience and if they have a positive attitude. He interviews au thors and storytellers who will perform with the show and calls it “an intuitive process.” Jonathan discourages solici tations and finds performers by word of mouth or recommendations.

During the show, “a lot of the magic is what happens backstage,” said Jon athan. “Musicians are meeting for the first time. It gives the show that edgi ness.” Jonathan told me that there are no resources or time for rehearsals with the guest performers. The show comes together that night and the audience is a part of that ‘magic.’

In the interview, Jonathan told me more about his background and his band. Jonathan’s father was a natural tenor and played records for them to

sing along with, when he was a boy. Now, Jonathan’s father sees his son perform on stage.

Jonathan said that his teachers were on the record player. “People emulate the artists that they admire until they find their own voice,” he said. As a self-taught musician and singer, Jona than said that, although he had natural desire, it was a long road learning how to sing. “It was work…The music busi ness is full of disappointments. You have to believe in you when nobody else does.”

Jonathan credits his wife, Sally, with taking care of the social media market ing and web design. “She is a problem solver,” he said. Their six-year-old son also likes to get onstage with his dad sometimes at smaller performances, like open mic. “He’s not shy,” said Jonathan.

Now that the the show is livestream ing, it adds another dimension for the

• Cold River continued on page 10

sound engineer. “There is an adrenaline factor to it,” said Dr. Alan Bean, sound engineer and musician. “There’s always something going on behind the scenes that the audience doesn’t know about. Live, there’s one chance to get it right. My job is to make it sound as good as possible. When I run sound, I’m extremely focused.”

Jonathan said that Baked Beans Recording, in Harrison, Maine, is one of the best recording studios around. Alan records multi-track sessions, profes-

sionally mixed, in his studio. Jonathan then edits it to a 55-minute spot.

One show is equal to two radio episodes. He sends the audio version to WMWV radio, which airs the show every Sunday at 9 a.m. There are 40 fully edited video plus audio shows which have been archived.

Jonathan mentioned that they have a dedicated fan base. Attendance is starting to pick up well since the pandemic, and before that, every show was sold out. Jonathan is grateful that he has a supportive network of people who believe in the arts and what they are bringing to the community.

Annual Pie and Bake Sale with More in Union

With Thanksgiving fast approaching, perhaps you are overwhelmed with all you have to do to get ready. Let the Women’s Fellowship of the Union Congregational Church help you out! On Saturday, November 19, from 8:00 AM to 1:00 PM, the ladies will be offering an abundance of homemade items to help you. Need a pie for dinner? There will be many varieties to choose from, all home-baked! We are famous for our pies! Need something extra for the meal? How about fresh baked bread from an old family recipe! Guests have a sweet tooth? There’ll be fudge for purchase. Why not take some freshly made chowder home for lunch?

Maybe you need a hostess gift. You’ll be all set as you look over our books, puzzles, crafts and gift items for purchase

The Union Congregational Church is located at 80 Main Street in the Village of Union in the town of Wakefield. Drew Chapel is located at the rear of the church, where there is plenty of parking. Additional parking is found along Route 125 and across the street at the Hotchkiss Commons. All proceeds from this event benefit the Women’s Fellowship programs, which focus on outreach in the community and around the world. Call Betty at 603-473-2727 for more information or directions.

Sign up Now for Snowmobile and OHRV Safety Classes

Winter is almost here, and free in-person snowmobile safety education classes are now being scheduled in the Granite State. To operate a snowmobile or off-highway recreational vehicle (OHRV) in New Hampshire, any person age 12 or older must have either a valid motor vehicle driver’s license or have successfully completed an approved OHRV/Snowmobile Safety Education class. These classes are taught by instructors and staff trained by the New Hampshire Fish and Game Department. Those interested in attending should register soon before slots are filled by visiting www.wildlife.state. nh.us/ohrv/education.html.

OHRV/Snowmobile Safety Education classes can also be conveniently taken online. With recent changes to the state laws, all online classes will include a combination of practical OHRV and snowmobile safety, and the rules that apply to all trail riders. The cost for the virtual class is $34.95.

“The online safety courses provide a convenient option for students to obtain their New Hampshire Rider Certificate, at their own pace, while learning key safety information important for riding both OHRVs and snowmobiles,” said Captain Michael Eastman, OHRV/ Snowmobile Education and Law Enforcement Coordinator for the New Hampshire Fish and Game Department. “The entire course can be taken on a smartphone, tablet, or computer and offers a fun approach to learning by using live-action video and interactive learning modules.”

To register for an online safety class, visit https://wildlife.state.nh.us/ ohrv/education-online.html.

Even after course completion, all youth riders under the age of 14 must be accompanied by a licensed adult over the age of 18 when operating a snowmobile or OHRV, including on property belonging to their parents, grandparents, or guardians.

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Thanksgiving Side Dishes

By Kelly Ross

Since Turkey Day is coming right up upon us, today’s recipes are dedicated to some great side dishes to accompany that big, fat bird sitting on your dinner table for your family and friends. Most of you likely have the usual mashed potatoes, sweet potatoes, butternut squash, stuffing, and maybe the famous green bean casserole. I will give you twists on most of these to give you some great alternative options, as well as a few ideas using other veggies and such. Thanksgiving is all about tradition, but I am also a huge fan of starting a few new traditions to pass along to the family. Nothing against the usual, but as a chef, I’m all about finding new ways to prepare some of the norm. I love that kind of thing as keeping things fresh, new, delicious, and fun is what it’s all about when it comes to cooking.

Maybe it’s because I have had my hands inside what is likely over a thousand birds in my day, and as a result, the turkey in and of itself is not a big win for me, but the side dishes sure are, first and foremost is a good stuffing. I find stuffing to be incredible and what I love about it the most is the fact that there are scores of different recipes for a great one. I’ll be the first to admit that good old fashioned Stove Top is delicious, but with a little creativity and some fun ingredients, the sky is the limit on some great stuffings. I

have a couple to start today with. We all know stuffing is made with dried bread, but how about if the bread is a favorite of many, that being croissants. I love croissants in a big way, which makes this recipe, combined with apples and breakfast sausage, a very outstanding version. This will get you 8 servings, take about 30 minutes to prep and about an hour to cook. I strongly suggest using store bought croissants as opposed to using the tubed dough and baking.

Croissant Stuffing with Sausage and Apples

1 tbsp extra-virgin olive oil

12 oz raw breakfast sausage w/ no casings, or other sausage of choice

6 tbsp butter, plus more for baking dish, divided

4 celery stalks, diced fine

4 medium leeks, finely chopped

2 sweet-tart apples, such as a granny smith, cored and chopped

Kosher salt

Freshly grind black pepper

½ cup dry white wine

10 cups torn croissants, about 8 croissants, dried overnight

2 tbsp freshly chopped sage

2 tbsp freshly chopped thyme

2 large eggs

3 cup chicken or vegetable broth

Preheat oven to 350 degrees. In a large skillet over medium-high heat, heat olive oil. Add sausage and cook,

breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tbsp butter to skillet along with celery, leeks, and apple. Season with salt and pepper and cook, stirring often, until tender, 6-8 minutes. Add wine and cook, stirring, until almost evaporated, 2 minutes. Transfer vegetable mixture to bowl with sausage and add croissant pieces, sage, and thyme and toss to combine. In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over croissant mixture and toss until evenly moistened, adding more broth ¼ cup at a time until croissant pieces seem hydrated. You might not have to use all the broth. Butter a 3 qt baking dish and add stuffing. Dot with remaining 4 tbsp butter and cover dish with foil. Bake until a knife inserted in the center of the stuffing comes out warm, 30-35 minutes. Increase heat to 425 degrees and continue to bake uncovered until top is deeply golden, 1015 minutes more. Let rest 10 minutes before serving.

This next stuffing is a favorite with much of my crowd, but admittedly it is not for everyone. Although this one has sausage as well, the main ingredient, other than the bread that is, is oysters as this is a darn good oyster stuffing. I totally get the fact that oysters aren’t everyone’s cup of tea, for a couple of reasons, but we all know that if you love them, you are going to be all

over this recipe. Part of the charm of this is that you also include the brine, or juice, or liquor of the oysters, which is a big deal when adding the needed flavor to truly make this an oyster stuffing. You can use either freshly shucked or canned as you will have the needed liquor in either. Plan on this getting you 8 side dish servings, prep is again about 30 minutes and will take an hour • Cook out continued on page 12

to cook. If you enjoy oysters, you’ll be doing a jig for this recipe.

Classic Oyster Stuffing

1 large boule, or 2 medium/large baguettes

1 stick butter, plus more for baking dish

1 medium sweet onion, chopped

4 stalks celery, chopped

2 shallots, minced

1 tbsp freshly chopped sage

2 tsp fresh thyme leaves

2 tsp freshly chopped rosemary

1 tbsp freshly chopped parsley, plus more for garnish

Kosher salt

Freshly grind black pepper

1 container fresh oysters, 8 oz, roughly chopped, in their liquor

1 lb sausage of choice, no casings

1 ½ cups chicken broth

Tear or slice bread into cubes and leave out overnight to dry out, or place bread on baking sheets and bake at 200 degrees for 20 minutes. Preheat oven to 350 degrees and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion, celery, and shallots and cook until soft and fragrant, about 8 minutes. Stir in sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Stir in parsley, then transfer to a large bowl. Add bread and oysters in their liquor. In same skillet over medium-high heat, cook sausage until seared and cooked through, about 10 minutes, stirring often. Add cooked sausage to bread mixture. Drain fat from skillet and deglaze with broth, then add broth to bread mixture. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked

through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more. Garnish with more parsley before serving. Dig in!

Butternut squash is most definitely a staple on any Turkey Day table, but 95% of the time, it’s the usual mashed type, which I do love. There is no bad butternut squash in my book, but I do love options, and I have a couple of great ones here for you. First off, one of my favorite side dishes ever is polenta. I have eaten and made many varieties, and I am a huge fan. When plopping butternut squash into the equation, you have yourselves a winner. Thanksgiving is always a major doing for the chef of any kitchen, whether in a restaurant or in the home.

The cool thing about this dish is it made the night before, and then baked the day of as it needs to sit under refrigeration once made and then cooked later. This dish is awesome, serves 1012 as a side dish, and does take some time the day of making, but well worth it. This is an incredibly gooey treat. Butternut Squash Polenta

1 tbsp kosher salt

1 cup coarse corn meal, about 5 oz

1 medium butternut squash, about 2 lb, peeled, seeds removed, cut into 1-inch pieces

2 cups whole milk

¼ tsp freshly grated nutmeg

1½ oz Parmesan, finely grated, about ½ cup

½ stick unsalted butter, cut into pieces, plus more for pan

3 tbsp extra-virgin olive oil

¾ cup sage leaves

½ lb fontina cheese, cut into ½ inch pieces

Combine 1 tbsp salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in corn meal, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce

heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30–40 minutes. Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10–15 minutes. Remove from heat and stir in Parmesan and ¼ cup butter until melted. Let cool slightly.

Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain. Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days. Pull from the fridge 1-2 hours before baking. Once time to cook, preheat oven to 375 degrees. Uncover dish and bake casserole until bubbly and lightly browned on top, 30–35 minutes. Let sit 10 minutes before serving. This is such an awesome option as opposed to the usual.

One more fun butternut squash recipe before we move on to the next category and this one is all about the fritters. Fritters in any way are generally a win, and this batch most definitely qualifies. These are fried to crispy, and they are completely addicting. This recipe is for a dozen, but I suggest making more as most of your company are going to want 2-3, trust me on that one. All in all, this is very easy to put together.

Butternut Squash Fritters

5 cups peeled, shredded butternut squash. If easier for you, buy peeled squash

½ cup finely chopped onion

1 egg, lightly beaten

1 cup all-purpose flour

1 tsp salt

½ tsp black pepper

A few shakes of ground cinnamon

and nutmeg each

3 tbsp vegetable oil

First, peel the butternut squash with a vegetable peeler, then use a hand grater or food processor to shred it. In a large bowl, combine squash, onion, and egg and mix well. Add flour, salt, and pepper and mix until thoroughly combined. In a large skillet over medium heat, heat oil until hot. Place about 1/3 cup squash mixture into skillet for each fritter, pressing down lightly with a spatula. Cook 3-5 minutes per side, or until golden on both sides. Place on paper towel-lined platter and cover to keep warm. Repeat with remaining squash mixture. I like to lightly drizzle them with maple syrup.

Let’s move onto some potato recipes, and in particular, fun with sweet potatoes. Like just about all Thanksgiving

side dishes, I love sweet potatoes as I eat them year-round. The norm to most of my friends and family is just baking them, although my usual form of cooking them at home is to dice them and do a home fry sort of thing. Regardless, sweet potatoes are a very good friend of mine. This one brings balsamic vinegar into the equation as well as ground cumin for a little southwestern flare to it, and oh yeah, bacon. If I didn’t have your attention before, that should have gotten it. Prep/cook time is a little over an hour and should feed 8-10.

Roasted Balsamic Sweet Potatoes

6 medium sweet potatoes, cubed

1 tsp olive oil ½ tsp salt ½ tsp fresh grind black pepper

1 lb bacon strips, chopped 4 celery ribs, chopped 1 medium onion, thinly sliced 3 garlic cloves, minced

1 cup beef stock

2/3 cup balsamic vinegar

4 tsp paprika

¾ tsp ground cumin, optional but I strongly recommend it

6 green onions, chopped

Minced fresh parsley

Preheat oven to 375 degrees. Place sweet potatoes into a large bowl, drizzle with olive oil and sprinkle with salt and pepper and toss to combine and dump onto a 15x10-inch pan. Bake until tender, 30-35 minutes. Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp, then drain. Save 4 tsp of the drippings for this recipe and save the rest for the future if you like cooking with it like I do. Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic and cook for 1 minute. Add beef stock and balsamic vinegar, simmer until liquid is reduced by half, 5-8 minutes. Add paprika and

cumin and cook 1 minute longer. Pour balsamic mixture over sweet potatoes, add bacon, and toss to coat. Top with green onions and minced fresh parsley and serve. Deliciousness!

Next, let’s go sweet potato casserole style. This is a great dish to pass around the Turkey Day table. This only has 5 ingredients and again, this is very simple to put together. Just sweet taters, butter, brown sugar, cinnamon, and walnuts and/or pecans is all you need, and you will again have a winner. The combo of the nutty, sweet, and buttery flavors is outstanding. Prep time is 2025 minutes and will take about an hour to cook. This will give you 10 servings.

Roasted Sweet Potato Medallion Casserole

3 very large, sweet potatoes, washed,

• Cook out continued on page 14

peeled and sliced into medallions 9 tbsp butter, 1 stick plus 1 tbsp ½ cup plus 1 tbsp brown sugar ½ cup plus 2 tbsp finely chopped walnuts or pecans

3 tsp cinnamon

Preheat oven to 350 degrees. Place sweet potatoes into a lightly buttered large baking dish, over lapping. Dot with 6 tbsp of butter on top and sprinkle with nuts and then the brown sugar. If you prefer the nuts not to get charred, sprinkle them on just before serving. Cover and bake for 40 minutes, remove cover, and bake 15 min. more or until potatoes are very tender. Pull and turn the oven to broil, dot with the last 3 tbsp of butter and sprinkle on cinnamon. Broil, watching carefully until just charred. Serve immediately.

Before we get into a couple of vegetable side dishes, I want to share a unique twist on mashed potatoes. If you enjoy horseradish like I do, you’ll be all over these. Like many, I like putting horseradish right into my mashed when making them here at home, but this one does it in a crumb topping that goes onto the taters. Actually, this spud dish includes parsnips and rutabaga as well. This is a pretty cool dish. Plan on this feeding 8 of you.

Horseradish Crusted Triple Mashed Potatoes

1 ¾ lbs Yukon Gold potatoes, peeled and cubed

4 medium parsnips, about 1 ¼ lbs,

peeled and cubed

2 ½ cups cubed peeled rutabaga

2 tsp salt

½ cup butter, divided

1 cup soft breadcrumbs

2 tbsp prepared horseradish

1 cup whole milk

¼ tsp pepper

Place potatoes, parsnips, rutabaga, and salt in a 6-qt. stockpot and add water to cover. Bring to a boil. Reduce heat and cook uncovered, 15-20 minutes or until tender. Meanwhile, in a skillet, heat ¼ cup butter over medium heat. Add breadcrumbs, cook and stir 3-5 minutes or until toasted. Stir in horseradish and remove from heat. Drain vegetables and return to the pot. Mash vegetables over low heat, gradually adding milk, pepper, and remaining butter. Transfer to a serving dish and sprinkle with breadcrumbs and serve.

Casserole type of side dishes are usually a hit, although this could most definitely be used as a main dish as well. Granted, this may not be a tra-

ditional combo of veggies for Thanksgiving, but it’s never a bad thing introducing new dishes to any holiday dinner. Many years ago, who would have thought that green bean casserole would become a Turkey Day tradition? This is great for a big crowd as this will feed a dozen and can be done in an hour.

Vegetable Cheese Bake

¼ cup vegetable oil

2 medium-sized baking potatoes, peeled and cubed

1 medium-sized zucchini, cut into ¼ inch slices, about 4 cups

1 large onion, quartered and cut into ½ inch pieces

2 medium-sized green bell peppers, cut into ½ inch slices

½ lb mushrooms, cut into ½ -inch slices, about 3 ½ cups

3 garlic cloves, minced

16 oz shredded mozzarella cheese for topping

1 ½ cups mild barbecue sauce

½ cup Burgundy wine

½ cup water

1 tsp dried thyme

¼ tsp fresh grind black pepper

In a large skillet, heat oil until moderately hot, sauté potatoes, zucchini, onion, green peppers, mushrooms, and garlic for 3-5 minutes, set aside. In a large saucepan, combine the remaining ingredients, except mozzarella cheese, and simmer for 10 minutes. Add sauteed vegetables to sauce and simmer for another 10 minutes, keeping warm. Preheat oven to 350 degrees. Spoon vegetable/sauce mixture into a 9 x13-inch glass baking dish and sprinkle with mozzarella cheese. Bake for 15-20 minutes or until cheese is bubbly and lightly golden. The BBQ and burgundy add a great combo of flavor to this dish.

I kow I mentioned using parsnips in

that funky mashed potato dish, but they are delicious all on their own, especially when finished with a sauce of whiskey, maple syrup and cider vinegar. Talk about taking things up a notch, huh? Add a little sophistication to the dinner table with these. The overall process will last an hour and does serve 6. This is another very simple dish to make.

Whisky and Maple

Glazed Roast Parsnips

4 ½ lbs parsnips, peeled and halved 4 tbsp vegetable oil

Kosher salt and fresh grind black pepper to season generously Just under 2/3 cup whisky

Just under 2/3 cup pure maple syrup 2 tbsp cider vinegar

Preheat your oven to 350 degrees. Put the parsnips into a bowl with the oil and lots of seasoning and toss well. Tip into a large roasting pan and put into the oven for 40 minutes, turning halfway, until lightly caramelized and cooked through. Meanwhile, put the whisky and maple syrup into a small pan and reduce until syrupy, then add the vinegar. Pour all over the parsnips, toss well and put back in the oven for 15-20 minutes or until glazed. Delicious, and this glaze/sauce works so well with many other veggies as well.

I sincerely hope all of you have a tremendous Thanksgiving my friends. Do your best to work 1-2 of these recipes into the equation of your big meal if possible, and if not, use them down the road for any occasion, including any run of the mill dinner. Until next time, make sure you spoil your taste buds as they most definitely deserve to be.

If you care to touch base with any questions or feedback, please touch base at fenwaysox10@gmail.com

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