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October 2020 | ALONG ROUTE 16 | Page 1

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

October | Vol. 6 | No. 10 Published on the 16th of the Month

Inside This Issue...

Freedom | Page 3

Halloween Haunts | Page 10

What’s Up | Page 6-8

Outside with Emma | Page 13

From the Publisher of

Find More

Page 2 | ALONG ROUTE 16 | October 2020

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October 2020 | ALONG ROUTE 16 | Page 3

A Trip to Fabulous Freedom

By Kathi Caldwell-Hopper Freedom is different. The village, situated between the Lakes Region and Conway, aptly fits a description of a country community: picturesque, tranquil, scenic, peaceful and postcard-worthy.

Another description can easily be added to Freedom and that is artistic. You can feel the art spirit just by driving through the “downtown” area where historic, well-kept homes line the street.

I was introduced to Freedom when I traveled to the area quite a few years ago. I was in nearby Eaton/Snowville to interview the owners of an antiques shop. I discovered back then that one can wander the country roads or take the direct route near Ossipee/Route 16.

Whichever route you decided to take, the foliage is gorgeous this time of year. Getting a bit lost on the country roads is advisable and the best way to discover pretty scenic areas and now and then, a business that is an unexpected treat.

Out for a drive on Columbus Day weekend (a Sunday to be exact), I traveled from the Gilford area to Alton and took Rt. 28 to Wolfeboro. From there, I continued on Rt. 28 to Ossipee and then took a left onto Rt. 16. At that point, I took a right in Center Ossipee to Rt. 25. After driving a while, a left hand turning onto Rt. 153 north led me through Effingham Falls; just past Bobby Sue’s Homemade Ice Cream, it was a right onto Village Road, which took me to Freedom.

Because it was a Sunday afternoon, the town of Freedom was very quiet,

but I suspect it is probably peaceful any time of the year. The epitome of rural New England, the village area is delightful.

I drove past the Freedom Historical Society, and while it was not open on that Sunday afternoon, I was happy to locate the building so I can make a return visit in the future.

In the center of the village, at 11 Elm Street, I saw an open flag and just had to stop to visit the Freedom Art Gallery. I also noticed the Freedom Village Store in a tall and architecturally pretty building across the street.

I parked my car and first made my way to the store. Before I even entered, I knew I would love the place when I grasped the ornate, old-fashioned door handle. The tall glass windows in the door reminded me of a time when this building might have been the one source for goods and socializing in a tiny town before the age of automobiles. The building is in good shape, obviously well cared for.

A friendly attendant behind the counter (with a Plexiglass shield in place in compliance with pandemic restrictions) greeted me and asked right away where I was from. This downhome greeting took me back to a time when everyone knew their neighbors and a visitor was made to feel welcome.

The store is a cooperative and it is chock full of great items, from gifts to baked goods to a freezer full of my alltime favorite ice cream from nearby

Barbara McEvoy with some of her paintings at the Freedom Gallery.

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Page 4 | ALONG ROUTE 16 | October 2020 • Freedom Continued from page 3 Bobby Sue’s. I browsed the aisles and saw there is something for everyone at the shop, from handmade jewelry to note cards, maple syrup, jellies, baked goods and much more.

When the shop keeper asked a customer, “Did you find any books?” and the customer enthusiastically replied, “Oh yes!” I spotted book shelves brimming with books of all sizes. This is just the sort of unexpected little treat I love about my adventures to outof-the-way places. Who would have thought I could find some great historical and art-related books in a shop in a quiet village?

According to www.freedomvillagestore.org, “The reopening of the Freedom Village Store (FVS) on August 1,

2009 was the result of the efforts of a group of Freedom citizens who felt that our village and its residents would benefit from having a central location where exchange of ideas, camaraderie and social exchange could take place. With a long history as a country store dating back to the 1860s, the present location on Elm Street was an ideal setting. The building’s owners, as part of the initial planning group, were very supportive of the idea and eager to see their store space occupied. The Freedom Village Store features approximately 1,350 sq. ft. of space and is located on the first floor in an historic building at 11 Elm Street. There is access to a large deck with seating at the back of the building which overlooks the dam on Cold Brook. The Freedom Village Store also sells quality consigned goods, carefully chosen purchased merchandise,

Along ROUTE

16

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

Smiley Publishing Group, LLC dba Panoramic Publishing Group/The Laker P.O. Box 119, Wolfeboro Falls, NH 03896 603-569-5257

pressreleases@thelaker.com • lkr@thelaker.com • www.thelaker.com

This newspaper assumes no financial responsibility for typographical errors but will reprint that part of an advertisement in which the typographical error affects the value of same. Advertisers will please notify the management immediately of any errors which may occur.

All rights reserved. No reproduction in part or whole without expressed written consent.

PUBLISHER Dan Smiley ADVERTISING

Jim Cande Myles Nicolay

Maureen Padula

The Freedom Village Store.

PRODUCTION MANAGER

quality beverages and food. The FVS is now a New Hampshire Non-Profit with a 501C4 Federal tax designation.

The Store is open for business Thursday through Saturday from 10 am until 2 pm.” For information, call 603-5393077.

GRAPHIC DESIGN

Gina Lessard

EDITOR

Kathi Caldwell-Hopper

CIRCULATION Joe Corbett Kathy Larson

After visiting the store, I walked across the street to the Freedom Art Gallery, located at 8 Elm Street. The gallery is a place I have wanted to visit for some time. (I interviewed Free-

• Freedom Continued on page 5

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October 2020 | ALONG ROUTE 16 | Page 5 • Freedom Continued from page 4 dom’s well-known artist, Peg Scully, in a recent issue of Along Route 16, and knew her paintings are represented by the gallery.)

The art gallery building can’t be missed, due to the sign by the road and the open flag. The gallery sits back from the road and is a charming whitewashed building, and it is just waiting for visitors to discover the delights within.

I was greeted by Barbara McEvoy, who operates the gallery. Also in attendance was Barbara’s friendly little dog, napping in a corner of the gallery. He wagged his tail and rose to greet me when I entered the building.

The gallery is a beautiful, airy space that encompasses two rooms – the first room has tall ceilings and the second is a more modestly-sized room with more art on display.

I noticed right away the area where Peg’s paintings and watercolors are exhibited and I started at this area of the gallery after chatting with Barbara.

If you appreciate the work of a skilled painter, and you equally like bucolic New England village scenes, you are sure to like Peg’s watercolors and paintings. There are framed works of art as well as matted watercolors and all are wonderful.

There is a lot more art work in the spacious gallery and Barbara was happy to show me around, explaining about the artists who have works on display. “I have had the gallery for four years,� Barbara told me. Before that, it was operated as an arts and crafts gallery. “I winterized the space and now the gallery features local Freedom art-

ists.�

Such well known and talented artists as Peg Scully, Terri Brooks, Joel Rhymer and Joe Viger, Sarah Tabor and Barbara McEvoy have work on display, among others who exhibit at the gallery.

Barbara has beautiful White Mountain paintings on display and for sale in one area. “I was an English teacher/ educator and I always liked art. Eventually I attended art school and learned to paint,� she said.

Barbara is a hiker, and she has combined a love of hiking and the outdoors with painting. She has painted a series of landscapes featuring Appalachian Mountain Club (AMC) huts and they are very popular with hikers and others who find huts they have hiked to in Barbara’s artwork. Her skill as an artist is apparent and one can purchase paintings done by Barbara in a variety of sizes.

In the second, cozy room, Barbara has created a special place where all are welcome. Some local students have art on display and an area school program has taught them how to critique chosen paintings in the gallery, which is an invaluable skill.

As a special project of hope and beauty during the pandemic, Barbara has done a series of daffodil paintings. “Daffodils are cheerful flowers,� Barbara says. The paintings are displayed on one wall and certainly bring cheer during a time of stress for many. (Her website tells us, “Think back to early March when we quickly became familiar with the vocabulary and experience of sheltering-in, isolation, self-quarantine! By mid-April we suspected it wasn’t going to be over soon. Instead of talking about back to normal we were speculating on ‘the new Norms.’ As a stop-gap measure I had painted

TM

‘Spring Profusion’, but it was time to re-think, re-plan, re-calibrate. I decided to paint 100 daffodils...�)

Barbara also has done a series of Galaxy paintings and they are on display as well. These amazing works of art have to be seen to get the full experience (they can be viewed under a black light for a “galaxy� effect).

The gallery is a wonderful place to visit and Barbara as enthusiastic an artist as one could hope to find. A vis-

it when in the Freedom area is a must.

The gallery is open year round; call Barbara at 610-762-2493 or visit FreedomGalleryNH on Facebook.

With the holiday gift-giving season here before we know it, make a trip to the area for wonderful handmade goods and perhaps get something for yourself as well.

As the afternoon slid away, I reluctantly departed the village of Freedom, where the tranquility, the art and artists

Explore Milton Mills Exit 18 off Route 16 The Music Mill Stringed Instruments Lessons Sales & Service

“Providing the highest quality instruments at the most reasonable prices�

Visit our beautiful c. 1880 store for penny candy, delicious breakfast and lunch served at an old fashioned counter, ice cream, gifts, toys, apothecary, and all the convenience items like beer, wine, tobacco, and groceries you need!

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Page 6 | ALONG ROUTE 16 | October 2020

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Through Oct. 31, The Return of the Pumpkin People, pumpkin displays all over the Jackson area, info: www.jacksonnh.org.

SMOKIN’ GUNS

Oct. 17 & 18, Duet For One, drama, M&D Playhouse, N. Conway, info/tickets: www.mdplayhouse.com, tickets must be purchased in advance, 733-5275.

BBQ & BUTCHER SHOP

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Through Oct. 31, Memories of WWII, black-and-white photos of WWII, exhibit at the Wright Museum of WWII, Center St., Wolfeboro, 569-1212, www.wrightmuseum.org.

603-301-0029

Through Dec. 1, Lion’s Club Poinsettia Sale, order by Nov. 20 for Nov. 24 delivery; order by Dec. 1 for Dec. 5 delivery, proceeds go to eye screening for NH children, college book scholarship and more, Wolfeboro Lions Club, info/order form: jrdecho@aol.com or call 630-3724.

THUR-MON: 10A-7P

Oct. 17, Cut Paper Collage Class, 1-4 pm, create abstract cut paper collage with instructor Robert DeMario, ArtWorks Gallery & Fine Crafts, 132 White Mt. Highway, Chocorua, info: 323-8041, www.ChocoruaArtWorks.com.

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Oct. 17, Friends Book Sale, 9 am-noon, Madison Public Library, 1895 Village Rd., Madison, 367-8545.

Stop by and enjoy homemade freshly baked goods!

Coffee & Tea are always on the house!

Oct. 17 & 18, Leaf Peeper’s Craft Fair, over 80 vendors selling handmade products, N. Conway Community Center, 78 Norcross Circle, Rt. 16, N. Conway, held rain or shine under tents, Sat. 10 am-5 pm; Sun. 10 am-4 pm, www.joycescraftshows.com, masks required, social distancing, 528-4014.

Oct. 17, Friends & Fiber Fall Fest, 10 am-3 pm, on the town green by Sandwich Home Industries, Center Sandwich, demos by fiber artists, spinning, knitting, weaving and more, please wear masks and social distance, info: dibbacarkyccu103@gmail.com.

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Oct. 18, Boston Brass, 8 pm, special musical broadcast, Wolfeboro Friends of Music, info: private YouTube link: info@wfriendsofmusic. org.

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Oct. 18, Crop Walk for Hunger, 1 pm, starts at Baptist Meetinghouse of Community Church of Sandwich, info: 556-9377, register: crophungerwalk.org.

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Oct. 18, Making Strides Against Breast Cancer Rolling Pink Rally, 10 am, a festive Valley tour starts/ends at Stonehurst Manor, Conway, 1-800-227-2345, www.makingstrideswalk.org/northconwayNH. Oct. 19, Moat Mt. Hike for Age 55 & Up, 7:30 am-4:30 pm, begins at Passaconaway Rd., Conway, Appalachian Mt. Club program, pre-register: www.outdoors.org, free program.

Oct. 20, Outdoor Walks – Phenology with Jim, 10-11:30 am, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 323-7591.

Oct. Daily 21, 14 at Annual Golf Tournament, 8:30 am, N. Conway Country Open Club, 76 Norcross Circle, N. Conway, 356-2096. th

1:00 am

Oct. 21, Remarkable People of Freedom, 7 pm, presented by Roberta McCarthy and Anne Gaudette, Freedom Historical Society, program presented Located alongvia theZoom, info: www.freedomhistoricalsociety.org.

A local Favorite for Over 50 years

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Oct. 23, Halloween Boo Bash, 5-8 pm, costume parade at 5 pm, screenAndroscoggin River ing of Hocus Pocus on the green at 6 pm, Settler’s Green, 1699 White Mt. Highway, N. Conway, 888-667-9636.

Route 16

23, Moana 1826Oct. Riverside Drive Jr., 7:30 pm, musical adaptation of the Disney film, local cast of Berlin, NH youth and teens, Rochester Opera House, 31 Wakefield St., Rochester, tickets: 335-1992, also on Oct. 24 at 11 am & 2 pm; Oct. 25 at 2 pm.

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Oct. 24, Jason Spooner Band, socially distanced show for 50 people,

A local Favorite for� Arts Center, Brownfield, ME, tickets/info: 207-935Stone Mountain 7292, www.stonemountainartscenter.com.

Over 50 years�

Oct. 24, Moana Jr., 11 am & 2 pm, musical adaptation of the Disney film, local cast of youth and teens, Rochester Opera House, 31 Wakefield St., Rochester, tickets: 335-1992, also on Oct. 25 at 2 pm.

Oct. 25, Cranmore Mt. Race, 9 am, challenging race, Cranmore Mt. Resort, 1 Skimobile Rd., N. Conway, email: acidoticRACING@HOTMAIL.COM. Oct. 25, King Pine Job Fair, 9-11 am, Evergreen Room, King Pine Base Lodge, 1251 Eaton Rd., Rt. 153, Madison, 367-8896.

Oct. 25, Moana Jr., 2 pm, musical adaptation of the Disney film, local cast of youth and teens, Rochester Opera House, 31 Wakefield St., Rochester, tickets: 335-1992.

Oct. 27, Book Discussion, 3 pm, book discussed will be An American Marriage, Wolfeboro Public Library, South Main St., Wolfeboro, 5692428.

October 2020 | ALONG ROUTE 16 | Page 7

What’s UP

Oct. 28, Cemetery Walk, noon, get in the Halloween spirit with Castle staff on a walk around the property to view remnants of cemeteries from long ago. Also, tour old cellar holes, discussing the families that once lived on the property and funerary traditions for each time period, Castle in the Clouds, Rt. 171, Moultonboro, free, but pre-registration is a must, 476-5900, www.castleintheclouds.org.

Oct. 29, Death Cafe, 6-7:45 pm, open discussion on life and death, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552.

Oct. 29 & 30, Rocky Horror Picture Show, 7 pm, see the movie on a big screen, Rochester Opera House, 31 Wakefield St., Rochester, tickets: 335-1992.

Oct. 29 – Nov. 15, Veronica’s Room, drama, M&D Playhouse, N. Conway, info/tickets: www.mdplayhouse.com, tickets must be purchased in advance, 733-5275.

Oct. 30, All Hallow’s Read, 2-4 pm, enjoy a spooky read, books for all ages while supplies last, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552.

Oct. 30, Golden Oak, folk music concert, 8 pm, socially distanced show for 50 people, Stone Mountain Arts Center, Brownfield, ME, tickets/info: 207-935-7292, www.stonemountainartscenter.com.

Oct. 31, Cemetery Walk, 4 pm, get in the Halloween spirit with Castle staff on a walk around the property to view remnants of cemeteries from long ago. Also, tour old cellar holes, discussing the families that once lived on the property and funerary traditions for each time period, Castle in the Clouds, Rt. 171, Moultonboro, free, but pre-registration is a must, 476-5900, www.castleintheclouds.org.

Nov. 5, Peregrine Falcon Recovery in NH, 7-8 pm, via Zoom, Tin Mt. Conservation Center, Albany, www.tinmountain,org., 447-6991.

Nov. 6, North Country: Planets & Stars Astronomy Program, 5:306:30 pm, Tin Mt. Conservation Center, Albany www.tinmountain,org., 447-6991.

Nov. 6-8, Fall Hiking: Pinkham Notch, AMC Joe Dodge Lodge, Pinkham Notch, pre-registration a must: 466-2727, amclodging@outdoors.org.

Nov. 7, Computer Hardware Donation Day, 9 am-1 pm, donate your computer to the library and it will end up with a needy senior citizen, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552.

Nov. 7, Jingle & Mingle Craft Fair, 9 am-1 pm, First Congregational Church, 400 Main St., Farmington, 755-4816.

Nov. 7, That the People May Live, Legacy of Lakota Holy Man Nicholas Black Elk, 1 pm, via Zoom, Conway Public Library, info: 447-5552.

Nov. 7, Ward Hayden and the Outliers Unplugged, 8 pm, roots band concert, socially distanced show for 50 people, Stone Mountain Arts Center, Brownfield, ME, tickets/info: 207-935-7292, www.stonemountainartscenter.com.

Nov. 10, Drinking Water Workshop, 6:30 pm, Green Mt. Conservation Group, takes place at Cook Memorial Library, Tamworth, info: 539-1859.

Nov. 12, 13 & 14, Bob Marley Comedian, performs at Rochester Opera House, 31 Wakefield St., Rochester, tickets: 335-1992; showtimes: 11/12 at 8 pm, 11/13 at 6 & 8:30 pm & 11/14 at 3:30 pm, 6 pm & 8:30 pm.

Nov. 13-15, Women’s Outdoor Skills, AMC Highland Center, Crawford Notch area, pre-registration a must: 466-2727, amclodging@outdoors.org.

Nov. 21, Friends Book Sale, 9 am-noon, Madison Public Library, 1895 Village Rd., Madison, 367-8545.

Nov. 21 & 22, Lakes Region Holiday Craft Fair, wide variety of vendors selling handmade products, Belknap Mall, 96 DW Highway, Belmont, Sat. 10 am-4 pm; Sun. 10 am-3 pm, www.joycescraftshows.com.

Nov. 26, Death Cafe, 6-7:45 pm, open discussion on life and death, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552.

Nov. 27-29, Journey to the North Pole, depart from Conway Scenic Railroad, downtown N. Conway, travel aboard train to Theatre in the Wood, Intervale to visit with Santa and his elves, music, see Santa’s workshop, leave your letter for Santa, info/times: www.journeytothenorthpole.org. Also takes place Dec. 4-6; Dec. 11-13; Dec. 18-23; Dec. 29-31. Also departs from Lincoln, NH. Nov. 28, Santa’s First Visit to Jackson, 11 am-1 pm, free, Santa arrives at Jackson town gazebo, www.jacksonnh.com.

Page 8 | ALONG ROUTE 16 | October 2020

Along

ROUTE 16

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

What’s UP

Nov. 28-29, Jingle Bell Chocolate Tour, please social distance & wear masks, Nestlenook Farm, tickets/info: Jackson Chamber of Commerce, 383-9356, www.jacksonnh.com. Also Dec. 5, 6, 12, 13, 19 & 20.

Nov. 29, Jackson’s Quintessential NE Tree Lighting Ceremony, 11 am-1:30 pm, free, tree lighting at 4:30 pm in village square area, Santa arrives by horse drawn sleigh, www.jacksonnh.com.

Dec. 3-20, A Christmas Carol, M&D Playhouse, N. Conway, info/ tickets: www.mdplayhouse.com, tickets must be purchased in advance, 733-5275.

Dec. 4, Friends Book Sale, 9 am-4 pm, 8 shoppers allowed at a time, masks required, Ham Community Room, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552.

Dec. 4-6, Journey to the North Pole, depart from Conway Scenic Railroad, downtown N. Conway, travel aboard train to Theatre in the Wood, Intervale to visit with Santa and his elves, music, see Santa’s workshop, leave your letter for Santa, info/times: www.journeytothenorthpole.org.

Also takes place Dec. 11-13; Dec. 18-23; Dec. 29-31. Also departs from Lincoln, NH. Dec. 5, The Gibson Brothers, 8 pm, bluegrass concert, socially distanced show for 50 people, Stone Mountain Arts Center, Brownfield, ME, tickets/info: 207-935-7292, www.stonemountainartscenter.com.

Dec. 5 & 6, Jingle Bell Chocolate Tour, please social distance & wear masks, Nestlenook Farm, tickets/info: Jackson Chamber of Commerce, 383-9356, www.jacksonnh.com. Also Dec. 12, 13, 19 & 20.

ONGOING ArtWorks Gallery & Fine Crafts, open Mon., Tues. & Thurs. 10 am-2 pm; Fri. noon-7 pm; Sat. & Sun. 10 am-5 pm, 132 Rt. 16, Chocorua, 323-8041, www.ChocoruaArtworks.com Believe in Books Literary Foundation/Theatre in the Wood, Intervale, many programs for children, www.believeinbooks.org or call 3569980.

Castle in the Clouds Tours, Rt. 171, Moultonborough, call for updates/ schedule: 476-5900, www.castleintheclouds.org.

Conway Public Library at 15 Greenwood Avenue in Conway has many learning experiences. Call the library at 447-5552 or visit www. conwaypubliclibrary.org.

Get A Move On

Model Yachting, Tuesdays and Thursdays at 1 pm, May-Oct., join Back Bay Skippers as they sail radio-controlled Soling I Meter model yachts on Tuesdays and US 12 model yachts on Thursdays, Back Bay on Bridge Falls Path, Wolfeboro, new participants and spectators welcome, info: 569-4973 or go to NHBM.org for info.

M/S Mount Washington, lunch and dinner cruises, departs from Weirs Beach, call ahead for information/reservations/schedule, 366-5531, www.cruisenh.com.

Mount Washington SnowCoach Tours, starts in Dec. for winter season, reservations required, www.greatglentrails.com, Mt. Washington Auto Rd., Gorham 466-3988.

NE Ski Museum, open Fri.-Mon., 10 am-5 pm, 2628 White Mt. Highway, N. Conway, info: www.newenglandskimuseum.org.

Remick Country Doctor Museum, visitors must follow COVID-19 guidelines, Cleveland Hill Rd., Tamworth, 323-7591, www.remickmuseum.org.

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Sandwich Historical Society, Our Women of Sandwich, posters/exhibit outdoors around Sandwich village, info: www.sandwichhistorical.org.

Tamworth Farmers Market, Saturdays from 9 am-1 pm, KA Brett School parking lot, 881 Tamworth Rd., Tamworth, www.tamworthfarmersmarket.org.

The Shoes that Built the Castle, exhibit examines Tom Plant’s manufacturing profession, his innovative production strategies, and the shoe machinery war that ended his career, $10 per person, Castle in the Clouds, Rt. 171, Moultonboro, 476-5900, www.castleintheclouds.org.

October 2020 | ALONG ROUTE 16 | Page 9

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Page 10 | ALONG ROUTE 16 | October 2020

Halloween Haunts

Terrifically Tantalizing Tales

By Leigh Sharps For those whose interest is piqued during the Halloween season, there are hundreds of New Hampshire ghost stories: some true, some almost true, some urban legends.

But, let’s face it, at any time of the year all these tales are intriguing to say the least. Here are a few chilling tales from the north country.

The ‘Light in The Window’ When ‘The Hermit Lady of Passaconaway’, Mrs. Ruth Colbath, passed away alone in 1930 at the Memorial Hospital in North Conway, it was the end of a 39-year vigil.

In 1891, Ruth was preparing dinner when her husband, Tom, told her he was going for a walk and would shortly return. But he didn’t return. Though the “I’m going to the store for a loaf of bread!” excuse, and never coming back, is a running joke for abandonment by choice, it was not a joke to Ruth.

In fact, since that night, and every night until she died, Ruth would place a lantern in the front window of her little farmhouse in the hopes her husband would return and know she was there by that symbol of love and faithfulness.

Ruth was the fourth of five daughters. Her father, Amzi Russell, owned most of Passaconaway Valley and was a leading lumberman in the area and he also owned a store where Ruth worked.

There she often bartered with Native Americans of the Pennacook tribe. She attended an academy in nearby Wolfeboro but after getting an education, she decided to return to work on the farm where she was born and her grandfather had built in 1830. She saw her sisters, friends, and even entire families move to the cities during the Industrial

Revolution. Soon after the valley emptied, her father died, then his sawmill burned. She married Tom Colbath and they continued to live in the same house with her mother until Tom disappeared in the fall of 1891. She worked as the Valley postmistress until her retirement and after her mother’s death, she inherited the homestead and her father’s timberlands, which she sold off a little at a time to maintain financial stability.

When the Conway area began growing as a summer tourist destination at the turn of the century, folks heard the sad tale of Ruth Colbath and some sought her out to hear her story and watch her put the lantern in the window each night. She was called either ‘The Grand Old Lady of the Mountains’ or ‘The Winter Hermit’ as she was basically alone all winter. By the time she turned 80 she was using crutches and canes just to cross a room (a childhood hip injury didn’t help).

All the years she was alone, a neighbor, Ben Swinston, kept an eye on Ruth, chopping wood, looking after the fires, ensuring the town kept the single roadway from her house in Albany to Conway open in case of an emergency.

He took her to the hospital when she became ill and shortly thereafter died.

(He inherited $500 from her estate after her death).

Oddly enough, three years later, her husband Tom showed up!

Ben Swinston told Tom how Ruth had stayed there, waiting for him, putting a lamp in the window every night even though some told her she was ‘crazy’, he was ‘dead’, she should ‘move on’, etc. Ben never received a straight answer from Tom on his whereabouts or why he returned. (Tom mentioned he

Women’s Fellowship Mingle & Jingle Craft Fair The First Congregational Church, UCC, located at 400 Main Street in Farmington, NH will host a Christmas Craft and Food Sale on Saturday, November 7 from 9 am to 1 pm. This year’s fair proceeds will benefit the church ramp project.

During the festive event, there will be a wide variety of homemade crafts to give as gifts, to use as Christmas decorations for the home, and wonderful items to keep you warm during the

colder weather that is coming as we head into winter.

The fair will also feature a variety of homemade and canned foods including the Fellowship’s famous and popular pies.

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had been in California, Cuba and Panama but no one really knows.) Although Tom expressed his desire to move back into the farm, it had already been divided among Ruth’s relatives. Historical reports aren’t sure what happened to Tom, though it’s believed he moved to Wolfeboro to live with a sister.

Some could say it’s what he deserved!

Ruth is buried in Russell Cemetery a short distance from her farm. In her honor, the house was carefully restored by the Saco District of the National Forest Service and in 1987 it was officially entered into the National Register of Historic Places.

Some could say that’s what she deserved: having the home where she kept a light in the window shining for 39 years carefully restored and its value historically recognized.

Visitors to her resting place swear they hear a woman crying near sunset at her grave and still other visitors to her house report they’ve seen a phantom flickering light in the front window near dusk. Could it be ‘The Light in The Window’?

Chocorua’s Curse Mt. Chocorua is a popular hiking spot that connects to several looping trails. It is the easternmost peak in the Sandwich Mountain Range. The best view of this lovely mountain is from the scenic area in Tamworth across from the peak on Chocorua Lake. The summit of the mountain (at 3,478 ft.) is the spot for a Native American tale of grief and a haunting.

In 1725 the Native American Pequawket Tribe of the White Mountains left the region and moved further north to Canada. Staying behind was a young tribe member, Chocorua, a wid-

ower with a young son. The father and son wanted to stay on the tribal homelands. Chocorua befriended some settlers, the Cornelius Campbell family who had a son the same age as Chocorua’s child. An unfortunate fox-killing incident resulted in the death of Chocorua’s boy when he ingested poison set out to destroy the fox. Chocorua discovered his son’s death after returning from a hunting journey.

He believed it was the fault of the Campbell’s and decided to exact revenge on the family for his loss. When Cornelius came home from working in the fields he found his family had been ‘butchered’ by Chocorua.

Campbell then tracked Chocorua to the peak of the mountain now holding his name and shot him to death. Chocorua fell to the rocks below in pain and screamed, “A curse on the white man.

May lightning ruin your crops. Wind and fire destroy your dwellings. The Evil Spirit breathes death upon your cattle. Panthers howl and wolves fatten your bones. Chocorua goes to the Great Spirit - his curse stays with the white man!”

Part of the curse (according to some stories) came true as crops failed, there was much sickness among residents and cattle died in droves. Later the death of the cattle was found to be due to muriate of lime found in their drinking water (no one could say where it came from). To this day the tragic tale on both sides, and the curse that followed, is not forgotten.

Many hikers to the summit of Mt. Chocorua hear its namesake crying and wailing in the wind for his lost son, especially near nightfall. Some say the mournful sound echoes across the lake as well.

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October 2020 | ALONG ROUTE 16 | Page 11

Enjoy the Foliage on a Fall Hike!

By Sarah Wright The autumn season is upon us, and even though we’ve reached “peak,” there are many trees that are still changing into beautiful shades of yellow, orange, and red. It’s the perfect time of year to enjoy a hike, with comfortable temperatures and amazing views of the colorful leaves all around us. Hiking is the perfect opportunity to connect with nature up close, and there are many lovely hikes along Route 16. Here are a few suggestions for varying abilities.

There is a point along Route 16, when Mount Chocorua comes into view. Even from the road, it’s such a scenic spot, with the leaves reflecting off the water and the majestic mountain just beyond. Mount Chocorua bears the name of Sokokis Chief Chocorua who lived in the early 1700s. While all of the known stories agree that he met his tragic death on the mountain, at the hands of a settler after he uttered a curse on the valley below him. Keep in mind this hike is moderate to difficult with steep areas, and hiking the full seven miles to the summit will take around six hours. For a shorter hike of two to three hours, you can choose from the many other trail options in the Chocorua network. One of the less strenuous options is the Liberty Trail.

To reach the trailhead, turn on to Chocorua Lake Road off Route 16, between Big and Little Chocorua Lake. Follow the dirt road and turn left onto Fowler’s Mill Road. Continue on Fowler’s Mill Road to Paugus Mill Road where you will see a sign on your right for the Liberty, Bolles, and Brook Trails.

(Please respect private property on the way to the parking area.) If you choose to challenge yourself and hike all the way to the summit, take the Liberty Trail and switch to the Brook Trail when they meet up.

If you’re looking for an easier option in the Conway area, the Black Cap Trail is a great choice! The low grades and well-managed paths make it a good hiking option for families. The trail is about halfway up Hurricane Mountain Road in Conway, which leads you through the Green Hills Preserves. The primary trail takes you straight to the summit of Black Cap Mountain, and along the way you’ll find many other trails such as Cranmore Mountain Connection, Peaked Mountain Trail, Middle Mountain Trail, Mason Brook Trail, and Red Tail Trail, which all together equal around 10 miles of hiking trails.

Black Cap in particular is located just behind Cranmore Mountain, and the summit gives you views of the ski area

and North Conway with the Mt. Washington Valley all around it. About 0.5 miles from the summit of Black Cap, you will have the option to either go up the shorter foot path, or the longer multi-use path. The footpath is 0.3 miles to the peak, but is much steeper than the other choice. For an easier option, take the other fork, which is much more gradual, wider, and less rocky on the way to the peak. Both these options will eventually meet up.

For wonderful, scenic lake views, bring the family to the Moose Mountains Reservation in Middleton. There are more than eight miles of trails to explore including foot paths, wooded roads, and snowmobile trails. Just 30 to 40 minutes uphill on the North Trail will lead you to an amazing view from the appropriately named Beauty Ledge. Another interesting spot off the trail is the site of the Old Burrows Farm with its open fields and historic cemeteries. If you decide to take the Piper Mountain Trail, there’s another trail off to the south side that will lead to the summit with views down to the marsh where you might spot a heron. A small parking area and kiosk at the end of New Portsmouth Road in Middleton mark the main entrance access to the property, but be advised the town does not allow parking along New Portsmouth Road.

Sentinel Mountain Trail is a two-mile, moderately trafficked out and back trail located near Tuftonboro and Ossipee.

Follow the red blazes to the top for wonderful views of Mount Chocorua and Mount Washington to the north and Gunstock and Lake Winnipesaukee to the south. To reach the trailhead, first take the exit off Route 16 for Center

Ossipee. Follow Main Street continuing back out of town on Moultonville Road. Take a right up Valley Road at the fork and after about two miles, take a right onto Bents Road. Take the next right after the driveway and you’ll see a gate for the trailhead of the Mountain Trail, marked with wooden signs.

Don’t block the gate as there’s a gravel pit further in that’s owned by Terrace Pines Campground. This trail is perfect for a morning or afternoon hike on a crisp, fall day.

Before you set out for a hike on a fall day, it’s important to keep safety in mind, especially with fluctuating fall temperatures. According to www.hikesafe.com, there is a Hiker Responsibility Code, which was developed and endorsed by The White Mountain National Forest and New Hampshire Fish and Game. The code is also posted at all major trailheads in New Hampshire.

It includes the following safety guidelines: 1. Be prepared with appropriate knowledge and gear. Learn about the terrain and weather conditions where you are going. Know how to use your gear.

2. Let someone else know your plans.

Tell a friend what trails you will be hiking on and when you expect to return.

3. Hiking groups should stick together, and not let anyone become separated. Pace your hike to the slowest person in the group.

4. Hikers should always be ready to turn back if circumstances, such as changing weather, dictate. Know your limitations and be willing to turn back.

You can always try again another day.

5. Hikers should be ready for emergencies. Even on an hour-long hike, accidents can happen. Don’t expect to be rescued. Learn how you can help rescue yourself.

6. Share this code with other hikers.

(It is important to also follow social distancing/mask wearing guidelines as well.)

Most people wear sturdy shoes and bring a water bottle, but there are 10 hiking essentials recommended by The NH Fish and Game Department. These include a map; a compass; clothing layers, including a hat; extra food and water; a flashlight or headlamp; matches/fire starters; first aid kit/repair kit; a whistle to call for help; a rain/wind jacket and pants; and a pocket knife.

You’ll be able to relax and enjoy your nature outing, knowing that you’re prepared. Happy leaf peeping!

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Page 12 | ALONG ROUTE 16 | October 2020

5 Fun Facts about fall’s favorite fruit!

Easy-as-Pie

The pumpkin is, in fact, a fruit. It’s a member of the gourd family, which also includes cucumbers, honeydew melons, cantaloupe, watermelons and zucchini.

DIY Pumpkin Spice 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice (optional) Mix and adjust the measurements to please your palate. Then store in an airtight container for use in pumpkin pies, pancakes, whipped cream, lattes and your favorite fall desserts!

•••••••••••••••••••••••••••

Pumpkin Seed Power According to the American Heart Association, whole roasted pumpkin seeds in their shells contain about 5.2 grams of fiber per one-ounce serving. A serving of the shelled kernels, also known as pepitas, contains about 1.8 grams of fiber. Pumpkin seeds also are rich in other nutrients like magnesium and zinc, as well as antioxidants!

The self-proclaimed “Pumpkin Capital of the World” is Morton, Illinois, home to Libby’s pumpkin industry.

••••••••••••••••••••••••••• Pumpkins contain vitamin A, vitamin B, potassium, protein and iron. They are also low in calories, fat, and sodium and high in fiber.

•••••••••••••••••••••••••••

Here’s how to prepare your own roasted pumpkin seeds: Scoop seeds out of the pumpkin.

Rinse the seeds to remove excess pulp.

Dry the seeds with a towel.

Toss the seeds with some olive oil, then sprinkle with your favorite seasonings.

Roast seeds on a baking sheet at 350 degrees for 12 to 15 minutes, tossing every few minutes for even roasting.

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The world record for the largest pumpkin was set in 2016 by Mathias Willemijns of Belgium. It weighed a whopping 2,624.6 pounds!

••••••••••••••••••••••••••• The world record for the largest pumpkin pie was set in Ohio in 2010 by New Bremen Giant Pumpkin Growers. It weighed a decadent 3,699 pounds!

••••••••••••••••••••••••••• Sources: Farmers’ Almanac, History.com, Guinness World Records

October 2020 | ALONG ROUTE 16 | Page 13

NH Outside with Emma Fall Clean Up…and the Compost Pile

By Emma Erler Many gardeners like to perform a garden clean-up at the end of the season before the onset of winter. Usually this means cutting back perennials, pulling up spent vegetables and annuals, and raking up leaves as they drop from the trees and shrubs. Tidying up the yard and garden in the fall saves a lot of effort in the spring and helps gardeners limit some issues with overwintering pests and diseases.

Cleaning up the garden usually produces a large amount of organic waste material that must either be composted on-site or hauled away to a transfer station. Those who have opted to maintain their own backyard compost pile must pay close attention to which materials are placed on the pile and which are discarded. Which materials you can safely compost has everything to do with the composting method you use.

Composting is often broken down into two separate categories, cold and hot. The easiest method, cold composting, requires little maintenance and simply involves piling materials on the ground or in a bin and letting them sit until they break down. This method can take as long as a year or more for the compost to be finished, which is fine for many gardeners. The piles do

not usually get hot enough to kill plant pathogens, so diseased plant material should be kept out.

Hot composting is fairly labor intensive, but it yields finished compost in a relatively short period of time. It requires a large amount of organic material for piles to reach a height and width of at least 4-5 feet, and the piles must be kept moist and well aerated with frequent turnings. Well executed hot compost piles can reach over 140 degrees F, which is hot enough to kill most weed seeds and plant diseases.

Gardeners that maintain hot compost piles can put all yard waste onto the pile without worrying about wheth-

er pathogens will be killed. However, most backyard compost piles do not fall into this category because they do not get nearly hot enough. Most home gardeners do not have enough yard

trimmings to create a large enough pile for high temperatures to be reached and sustained.

If you don’t know whether your compost pile gets hot enough to kill plant diseases, err on the side of caution. Send all diseased plant material to the transfer station, not the compost pile, to reduce infections next season.

(Courtesy of UNH Extension, Ask UNH Extension. The UNH Extension staff is knowledgeable about a number of topics, from gardening to food preservation and more. Information is reprinted with permission of UNH Extension. Got questions? The Ask UNH Extension Infoline offers practical help finding answers for your home, yard, and garden question. Call toll free at 1-877-398-4769, Monday to Friday, 9 am to 2 pm or e-mail answers@unh.

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Page 14 | ALONG ROUTE 16 | October 2020

Stay In...

Great & Warming Fall Soups

By Chef Kelly Ross We are officially into comfort food season, and in particular, soup season.

I don’t eat much soup during the summer and when I do it is usually a cold soup like a gazpacho, vichyssoise, or a fruit yogurt soup. During fall, winter and spring, I eat soup at least 2-3 times a week, utilizing it at lunch and dinner. I truly can’t get enough of it. Although not as healthy most of the time, I do prefer a cream based soup over a broth soup, mainly because on a cold day, I love to practice what my Grammy used advised: “Eat a good stick-to-your-ribs” kind of soup. That usually means a cream based soup. The heavier and thicker the soup, the more likely I am to be all over it. In cold weather nothing is tastier than a thick soup served in a “fresh out of the oven” bread bowl.

Because most of us know how to make a great stew or chowder, I’m going to concentrate on some fun specialty soups that aren’t necessarily so run of the mill. Let’s start with a fall classic I consider irresistible. This recipe is for about 3 quarts and will go together in less than an hour.

Butternut Squash and Apple Soup ½ cup butter

8 cups fresh cubed butternut squash 1 ½ cups chopped onion 4 apples, peeled and cut into 1-inch chunks 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp salt ½ tsp freshly ground black pepper 6 cups chicken stock or broth 2 cups half-and-half ¼ cup pure NH maple syrup In a soup pot over medium heat, melt the butter and sauté the squash, apples and onions for 8-10 minutes, being careful not to burn the butter. Sautee until the squash starts to become a little tender. In a small bowl, combine the spices and add to the pot and stir well to combine. Add the broth and turn the heat up to high, bringing to a boil.

Cover, reduce the heat to low and let simmer for a half hour or a little more.

At this point, ideally if you own an immersion blender, use it to puree the soup. If you do not own an immersion blender, in batches, carefully add the soup to a blender and puree until smooth. Pour the smooth soup into a new pot and continue until all the soup is smooth. Put onto a low heat, stir well and add the half-and-half and cook for another 15 minutes. Once ready to serve, drizzle maple syrup over the top of each cup or bowl and drop in a few croutons if preferred.

I said I wasn’t going to include any chowder recipes today, but I never said I wasn’t going to include a great seafood bisque recipe. I’m always torn between a classic New England clam chowder and an exquisite seafood bisque. I’m a huge fan of both so it usually depends on my mood when I am eating at a restaurant. This bisque will give you about 3 quarts of seafood deliciousness.

Crab and Shrimp Seafood Bisque 6 tbsp butter ¼ cup chopped scallions

¼ cup chopped celery 6 tbsp flour 5 cups milk 1 tsp freshly ground black pepper 3 tbsp tomato paste 2 cups heavy cream 1 lb of crabmeat 1 lb small cooked shrimp, or other seafood of choice ¼ cup sherry wine Melt the butter in a large soup pot.

• Soup continued on page 15

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October 2020 | ALONG ROUTE 16 | Page 15 • Soup continued from page 14 Add the scallions and celery and sauté while stirring until the celery becomes tender, over a medium heat. Add the flour and stir well until the butter/veggie blend and flour become a smooth paste of sorts. This is a roux. Continue to stir for another 2 minutes. While all this is going on, you should be warming the milk in a separate pot. Once the milk is warm, slowly stir it into the vegetable roux, bringing the heat level up to medium. Once all the milk is involved, continue stirring until the liquid starts to thicken up. Add the black pepper, tomato paste and heavy cream. At this point, you can either puree like the last recipe or leave it as is. Personally, I don’t think it needs to be pureed as the veggies are pretty small, but that is completely up to you. Stir in the cooked seafood, as well as the sherry, let simmer on a low heat and once all the seafood is hot, serve it up and enjoy.

Like most people, I love a thick and hearty soup with a whole bunch of goodies in the mix. Most of my favorite soups have so many chunks, they won’t all stay on my spoon. This is one of the many reasons I love tortellini soups.

Any pasta related soup is great, but cheese filled tortellini in soup makes for a great meal - more of a main course than an appetizer. It’s absolutely the perfect cold winter’s night meal. You will likely end up with a little more of this than the last two soups, but depending on your family size and how often you want to eat it, it freezes up well. One of my main winter jobs is to have a variety of homemade soups in my freezer portioned in 12 oz cups for my wife’s lunches at work. Quite often I make a soup specifically to freeze. You can NEVER have too much soup in the freezer!

Italian Sausage and Spinach Tortellini Soup 18 oz ground hot sausage, or halfand-half hot and sweet ground sausage 4 tbsp minced garlic 1 large sweet onion, diced 2 large red bell peppers, diced 1 ½ quarts chicken stock or broth 2 cans diced tomatoes, 14.5 oz per can 18 oz refrigerated cheese tortellini, uncooked 3 cups fresh chopped baby spinach ½ cup fresh chopped basil leaves 2 tsp dried basil 1 tsp dried oregano 2 tsp garlic salt 1 tsp freshly ground black pepper 3 cups fresh shredded Parmesan cheese Did I mention how easy this recipe is?

In a thick soup pot, throw in the sausage, onions, and red peppers and stir over a medium heat and move things around, somewhat chopping at the sausage to brown it off nicely. After 3-4 minutes, pop in the garlic as well and continue the stirring and mixing. Once the sausage is completely cooked, tilt the pot, and with a small ladle, extract any oil that is easy enough to get at. Add the chicken broth, diced tomatoes, and dried basil and oregano, and bring to a boil. Throw the tortellini into the pot and cook them for 5-6 minutes. Reduce the heat to low, add the spinach and basil leaves, garlic salt, and pepper. Cook for another 5-10 minutes. Serve in a large bowl, sprinkle generously with the Parmesan cheese

and add some great bread to accompany the soup.

Well, being a huge fan of authentic Mexican fare, I wanted to include what may be my favorite Mexican soup. I do absolutely love chili, but I tend to group that in with chowders and stews since everyone knows how to make it. I would like to suggest a cousin to chili. Sure, it has some similar flavors, but it really is so much a different animal as well.

This soup is chock full of some serious Southwestern flavor that your friends and family will enjoy in a big way.

This does contain masa harina, which is sort of a corn tortilla mix which can be found in almost any supermarket in the section where you find corn muffin mix.

Enchilada Soup 2 ½ - 3 lbs boneless skinless chicken breasts and/or thighs, cubed 3 tbsp fresh minced garlic 2 quarts chicken broth or stock 2 cups masa harina 6 cups water, divided 2 cups red enchilada sauce 32 oz Velveeta cheese, cubed 2 tsp salt 2 tsp onion powder 1 ½ tsp chili powder 1 ½ tsp ground cumin Diced tomatoes for garnish Fried corn tortilla strips for garnish 2-3 cups vegetable oil to fry the tortilla strips Round 6-inch corn tortillas Add about 1/8 cup of oil to a large soup pot with the garlic and sauté for 1-2 minutes over a low-medium heat. Add all of the chicken stock. In a medium bowl, add the 2 cups of the masa harina with 4 cups of the water and mix until well blended. Add this to the pot. Add the remaining 2 cups of water, enchilada sauce, cubed Velveeta cheese, salt, onion powder, chili powder and cumin and bring it all to a boil.

While waiting for it to boil, let’s fry up the tortilla strips. Add the 2/3 cups of oil to a smaller pot and turn to a medium to high heat. Lay the tortillas flat on a cutting board and cut them into ½ inch strips one way, and about 1 ½ - 2 inches in length. Rough them up after cutting so they aren’t stuck together.

Add them to the hot oil and lightly stir with a slotted spoon. It will give you a bunch of bubbling oil, but eventually the bubbling starts to disappear. At this point, pull them from the oil with the slotted spoon, let as much drain from the spoons as possible, and dump them onto a plate covered with paper towels to drain until service time. Once the big pot comes to a boil, add the chicken, reduce the heat to a slow simmer and continue to cook for 30 minutes, stirring occasionally. Once it is ready, serve in bowls and top with diced tomatoes and scallions and the tortilla strips.

Lastly, it’s time for an Irish specialty that I utilize year round because it is insanely delicious. It combines potatoes, bacon and cheese and is sort of like turning a classic potato skin appetizer into a soup, and I’m a huge fan of both.

Bacon & Cheddar Potato Soup 4 tbsp butter 3 stalks celery, diced 3 small to medium Vidalia onions, diced 2 lbs bacon 5 ¼ cups chicken stock or broth 9 large baking potatoes, peeled and diced 6 tsp white vinegar 7 ½ cups milk

Along

ROUTE 16

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

1 tsp salt 3 tsp freshly ground black pepper 6 cups shredded sharp Cheddar cheese 4 tbsp flour Chop one pound of the bacon and put in the bottom of a large soup pot and cook over a medium heat until the bacon is well browned. Cook the other pound on the crispy side and set aside. Add the butter to the pot with the celery and onions and sauté for 5-7 minutes, or until the veggies are tender, stirring most of the time, making sure the bacon doesn’t stick to the bottom. Add the broth and continue scraping the bottom of the pot. Add the potatoes and vinegar, cover and bring to a boil until the potatoes are tender to the point of starting to fall apart. Drop the heat to a simmer. In a second pot, warm the milk on a low to medium heat with the salt and pepper. Combine the cheese and flour in a bowl so the cheese is well coated throughout. By one handful at a time, add the floured cheddar to the milk, whipping vigorously to combine well with each handful. Do so until the cheese is incorporated into the milk. It should be very thick. Slowly, pour the cheesy milk into the potato pot, again, whipping as you do so to

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incorporate. Making sure the heat is on low to medium low, simmer for 10 minutes, taste it and adjust seasonings if needed. Considering the usual salt content in chicken broth, as well as in the bacon, it’s doubtful much salt will be needed. Crumble the one pound of bacon (which was cooked earlier) by hand and chop the scallions. Once ready to serve, top each bowl with a generous pinch of each and dig in. If you find the soup too thick, add more chicken broth a little at a time to get it where you want it to be. If cooking leftovers for a few people at a time, I suggest doing so in a double boiler.

When reheating without a double boiler, do so on a low to medium heat and stir so as to not burn it considering the cheese and milk content.

I feel confident these soups will be enjoyed thoroughly by all who make them. If you are looking for good chowder or stew recipes (since I didn’t share any in this column), touch base and I’ll help you out with a recipe or two. Until next month, continue to treat your taste buds like the royalty that they are, and Bon Appetit my friends!

If you have questions, concerns, or feedback, touch base at fenwaysox10@ gmail.com.

Discover

WOLFEBORO

Only 15 Minutes from Route 16 Via Routes 28 or 109

286 S Main St. ◆ Wolfeboro ◆ (603) 569-3662

We Make It Fresh, We Make It Simple, and We Make It Great. So Sit Back, Relax and Enjoy...

Do you...?

Paint with acrylics, oils, or watercolors?

Draw with pencil, pen, charcoal, or pastel?

Design and/or make jewelry?

Journal with markers and templates?

Knit or Crochet?

Embroider or do Cross-Stitch?

200 North Main Street, Wolfeboro 603.515.1003 www.magicfoodsrestaurantgroups.com

Paper, Pen & Palette is your local source for supplies, advice, and instruction

2 South Main Street, Wolfeboro 603-515-1027 | www.artandyarn.net

Eat, Drink, Gather

Premium Meats • Gourmet Cheese • Marinated Steak Tips & Chicken • Wine & Beer • Fresh Seafood Specialty Grocery WE NOW HAVE LIVE LOBSTER

Come See Why “Our Difference Is Delicious”

Mon-Sat 10am to 6pm, Sun 10am to 5pm

67 Mill Street | Wolfeboro, NH 603-569-0022

Craft cocktails, over 100 beers, and menus featuring ingredients from local farms and producers. From Sunday brunch to drinks with friends, Wolfe’s Tavern is the place for good food, good drinks and good company.

Breakfast | Lunch | Dinner 90 North Main Street, Wolfeboro wolfeboroinn.com | wolfestavern.com 603.569.3016

Page 16 | ALONG ROUTE 16 | October 2020

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