Along_Route_16_February_23

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Winners

Let’s All Go to the Carnival!

By Kathi Caldwell-Hopper

“The carnival has proved that men and women can enjoy together in this way and be equally benefitted.”

The Reporter newspaper, Feb. 1923

If you lived in NH’s White Mountains in the winter of 1922, you were likely weary of war and illness. Not long before, World War I and a pandemic that swept the globe had taken a toll on people everywhere. The Conway area had felt the ill effects of the war and pandemic as well and in the succeeding years, everyone was making attempts to move on with life.

During the 1930s in the White Mountains, winter was long and cold, but it could be a lot of fun. There was skiing, ice skating parties and a once-a-week trip to the movie theatre. The big news of the winter, however, was in the Jan. 12, 1939, Reporter, the front page of the paper reading, “Conway Carnival Plans Completed.” Twelve clubs were expected to send representatives for carnival races. The date for the 1939 carnival was Jan. 21 and 22, with events kicking off on Saturday, Jan. 21 when local girls would compete in a down-mountain race, followed by a girls’ slalom competition. The races were held on the Oak Hill course, where cross-country races also would be held.

In those days, community suppers were very popular, especially in the winter months. During the 1939 Winter Carnival, a baked-bean supper began at 5:30 pm at the Vendome Hall. The hall was likely being completed in construction at the time, with Arthur Lucy as builder. The Vendome would officially open at 7:30 pm, followed by the crowning of the Carnival Queen at 8 pm. A ball followed with music by Lloyd Havenall orchestra.

The following day, the senior down-mountain race began at 8 am, followed by the senior slalom. After this, the excitement continued at Guinea Hill, with ski jumping. The January 27 Reporter wrapped up the Winter

View of a hockey game during a winter carnival in Conway/North Conway, NH.

Carnival with a story on the happenings, adding that a light dusting of snow on both days of the event added to the charm of the event, adding to the atmosphere of the Conway-area streets “gay with colored lights.”

The carnival began back in 1922, maybe because locals realized it was a good way to bring the townspeople together. Also, they might have wanted to add to the limited winter pastimes. After all, what was there to do to pass the long winter days? According to a February 1922 issue of The Reporter, you could attend a “photoplay attraction” at the Masonic Hall in North Conway where Hoot Gibson and Molly Malone starred in the movie “Red Courage”. You could also take in Bert Lytell in “The Idle Rich”, a satire. There were church services and Grange meetings and Ladies Aid gatherings, but the big entertainment would be the first event of its kind in the town: the White Mountains Winter Carnival.

The carnival got a lot of attention in The Reporter; it took up the entire front page in the February 2, 1922, edition. A headline read that the event had “Thrilling Ski Jumping, Good Horse Racing, Hockey Games, Wonderful Skating and Other Exciting Sports”.

People were hungry for some fun –even if temperatures were likely chilly – and they started to arrive on Wednesday of the previous week. By Sunday, all available lodgings in the Conway area were full. “The people came to

Along

Route

his famed sled dog team. The crowds loved Walden and the dogs and appreciated that the team made an appearance each day.

By Tuesday, the sporting events were well underway, including over 500 people who came to see the new ski jump at Cathedral Ledge. A Canadian ski jump champion and members of the Nansen Ski Club tried out the jump. The ski jump was built at the bottom of Cathedral Ledge off West Side Road in Conway to be used for the first winter carnival. Old photos show spectators aplenty for the thrilling jump portion of the weekend carnival events.

enjoy themselves,” the article told readers. Some brought personal winter sporting equipment and others bought skates and other gear when they arrived in town.

The first annual carnival began on Thursday, January 26, 1922, and activities were plentiful. Visitors could take a snowshoe hike, take a fun ride on the toboggan chutes, or climb the many area mountains. A skating rink and a ski jump were busy for the duration of the carnival.

In the area, sled dog master extraordinaire, Arthur Walden of Tamworth, made an appearance accompanied by

Elsewhere, the Main Street was converted into a trotting park for horse racing and the sidewalks were lined with spectators. The races were a thrilling few hours of entertainment for those who had been house bound from winter weather.

The big day for the winter carnival was Friday, and the presenters and volunteers pulled out all the stops to create a lot of fun for everyone. Trains brought carnival goers from Bartlett, Glen and Jackson and others arrived from south of the Conway area. An • Carnival continued on page 4

Outdoor Events with MMRG

Join Moose Mountains Regional Greenways (MMRG) for a variety of outdoor events and workshops this Spring, featuring activities that both kids and adults will enjoy. Registration is required for all but the Earth Day event - visit www.mmrgnh.org/events to register and to see future events!

On March 4th, visit Branch Hill Farm in Milton Mills, NH for Winter Wonderland festivities and a day of fun in the snow. Bring your own snowshoes (MMRG will have a limited number of youth snowshoes on hand), or bring a sled to use on the open field followed by a short guided walk.

Celebrate the Spring Equinox and learn about our region’s Indigenous history and stories on March 25th at Birch Ridge Community Forest in New Durham, NH, with speakers from the Cowasuck Band of the Pennacook Abenaki. This special event is co-hosted with Indigenous NH and SELT NH. Want to learn more about conservation easements, or interested in

• Carnival

continued from page 3

amazing 2,000 people, according to The Reporter, were at Cathedral Ledge to see the ski jumping. Some competitors made perfect jumps, and some did not, but it was an event people talked about long after.

In an effort to promote further outdoor events, men from Washington, DC were on hand with representatives from the U.S. Dept. of Agriculture. They were there to take “moving pictures” of the sporting events to promote and further an interest in winter outdoor events in the White Mountain National Forest.

This was a time when some people still used horses for transportation, although automobiles were becoming more widespread. So, to see horses in

the possibility of conserving your own land?

MMRG

Land Agent, Veronica Bodge, will host a series of three presentations about the basics of conservation, specifically for local landowners! The first is on March 30 at the Ossipee Public Library in Ossipee, NH. Attendees will have the opportunity to ask questions.

On April 8th, join an Apple Grafting 101 workshop at Branch Hill Farm. Learn from their Executive Director

town was not uncommon. What was unusual was seeing the horses racing through the town at high speeds. According to The Reporter, the crowds were heavy to watch the skijoring races at the winter carnival. Skijoring is a sport wherein horses pull skiers at a high speed and in Conway, it was a big draw at the carnival.

Ice skating was extremely popular in the 1800s and into the 1900s and brought a lot of inexpensive fun to families. Many villages, as well as cities, had skating ponds where everyone went for skating and socializing in the winter. The Winter Carnival in North Conway offered a place where everyone could skate and also watch the skating races. The men’s relay race with four men per team was popular during the Carnival with each man skating 335 yards for a timed race. At

Get A Move On

(and experienced orchardist) Jared Kane on best practices for apple grafting. By the end of the class, each person will have completed grafting their own small apple tree to take home, using a scion from local heirloom trees.

A minimum donation of $10 to MMRG is requested in order to cover workshop costs. This is a popular event and fills up quickly, so make sure to register early - registration is required by

the ice-skating area, hockey games also were held between Portland High and Deering High Schools. Portland won and was challenged by a group of local pick-up teens, offering a lot of competitive action for spectators.

Also on the ice, according to a 1922 front page story in The Reporter, “an audience was not lacking to witness some of the most wonderful skating performed by Mr. and Mrs. Nat Niles and Theresa Weld, all of Boston. Mr. Niles represented the United States at the Olympic games at Antwerp, and Theresa Weld is the champion woman skater in this country. They not only performed in the morning but also for an hour in the afternoon.”

If you were visiting or lived in the Conway area, you could see competitions at the toboggan chutes at Russell Cottages. Guests from all the hotels in

April 5th.

For birdwatchers, come on April 14th to the American Woodcock and Wilson’s Snipe Walkabout in Milton, NH. Learn about these fascinating birds, and their unique aerial displays and calls, with UNH Extension Wildlife Specialist Matt Tarr. Bring your binoculars!

Finally, on April 21st there will be an Earth Day Cleanup at Branch Hill Farm. Help beautify the area by cleaning up trash and litter from Applebee Road. This is a great way to give back to our planet by celebrating its natural beauty! This event does not require registration.

Registrants are encouraged to make a donation while registering to keep MMRG events accessible to everyone. All proceeds from events benefit MMRG’s conservation mission. Want to see all of MMRG’s upcoming events? Visit www.mmrgnh.org/ events to see their full calendar and check back as more events are added.

the area were joined by Arthur Walden and his famed sled dog team as they watched the toboggan performers.

The big social portion of the Winter Carnival – and the closing event for the weekend – was a masquerade ball on Saturday evening. The ball took place at the ice rink with the start of the event reserved for masqueraded attendees. Unmasked attendees got to guess who was behind the masks and prizes were awarded for the three top costumes. At that time, everyone was allowed on the rink to enjoy a final evening of ice skating.

Plans were underway for a second carnival and in the winter of 1923, the event was again well attended with ski jumping, ice skating and more.

Solar Energy 101 & Beneficial Electrification

Have you been hearing the buzz around solar energy, but not been sure where to start? As energy prices rise, are you looking for ways to save money on home heating and electricity? Would you like your business, town, or school district to reduce its energy costs, carbon footprint, and impact on the climate?

Please join the Cook Memorial Library and the Chocorua Lake Conservancy live via Zoom on Tuesday, February 21, at 7PM for “Solar Energy 101 & Beneficial Electrification” with Ted Vansant, Founder and President of New England Commercial Solar Services. Ted will give an overview of solar energy possibilities, including the currently popular systems that capture solar energy and how the systems work; solar panel mounting possibilities—rooftop (flat and sloped), poles, ground-mounted row, trackers, and solar farms; why to include electrical storage batteries in a solar installation; and the benefits of solar energy in residential, commercial, municipal, and school settings. He will also discuss beneficial electrification and why energy efficiency, beneficial electrification, and solar are great ways to fight climate change and save money at the same time. Bring your questions! This free program is part of the CML/

CLC series “Climate & Community.”

Please register in advance at bit.ly/CC022123. You will receive a Zoom link in the confirmation email.

About the Presenter:

Ted Vansant is Founder and President of New England Commercial Solar Services (NECSS) and brings 22 years of experience with solar energy to every project. NECSS is a New Hampshire company providing low-cost solar construction and financing services to commercial, municipal, non-profit and educational clients throughout New England. Ted believes that every solar panel that is installed helps address climate change through lower emissions and by helping the general public “see” clean energy. This belief drives the business towards greater educational outreach including NECSS’ Solar On Schools Program. Other new initiatives include helping customers become net-zero with solar PV, heat pumps and vehicle chargers.

Ted currently serves as Chair of Clean Energy New Hampshire’s Solar Working Group and is the former chair of Clean Energy New Hampshire. Ted and his family enjoy lots of free solar energy at their home from their solar hot-water and solar PV systems and they look forward to having an all-electric vehicle soon.

Discover WILD New Hampshire Day Set

Save the date! There may be bone-chilling cold in the forecast, but spring is just around the corner, and with it comes the New Hampshire Fish and Game Department’s popular outdoor festival, Discover WILD New Hampshire Day. This free community event is set for Saturday, April 15, 2023. It takes place from 10:00 a.m. to 3:00 p.m. on the grounds of the New Hampshire Fish and Game Department at 11 Hazen Drive in Concord, NH, rain or shine. Admission is free.

Celebrating

nizations from throughout the state. See live animals, big fish, and trained falcons. Try your hand at archery, casting, fly-tying, and on an air-rifle range. Watch retriever dogs in action. Get creative with hands-on craft activities. Plus, check out food truck alley— you’ll find something for every taste!

Discover WILD New Hampshire Day is hosted by the New Hampshire Fish and Game Department and presented by the Wildlife Heritage Foundation of New Hampshire, Fish and Game’s nonprofit partner (www. nhwildlifeheritage.org), with support from media sponsor Manchester Radio Group.

Watch for more details about Discover WILD New Hampshire Day at www.wildnh.com.

Through March, Lakes Region Curling Assoc. Winter League, matches Sunday evenings from 5-7 pm, Pop Whalen Ice and Arts Center, Wolfeboro, info: www.lakesregioncurlingnh.org.

Through March, Mount Washington Snowcoach Tours, take a ride to the tree line on the Mt. Washington Auto Road, at approximately 4,200 feet, into a subarctic world tour narrated by expert guides, info/tickets: www.greatglentrails. com

Feb. 17, American Red Cross Blood Drive, 9 am-4 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

Feb. 17, Rafe Matregrano music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 18, Community Fireworks, 7-7:30 pm, display over Settler’s Green shops, 2 Common Court, N. Conway, 888-667-9636, www.settlersgreen.com

Feb. 18, Friends Book Sale, 9 am-noon, Madison Public Library, 1895 Village Rd., Madison, 367-8545

Feb. 18, Ossipee Aquifer Crankin Painting Project, 1-4 pm, Cook Memorial Library, 93 Main St., Tamworth, pre-registration: 323-8510. (Program of Green Mountain Conservation Group, Cook Memorial Library, Chocorua Lake Conservancy, and Yeoman’s Fund for the Arts.)

Feb. 18, Snowshoe Tour, 2-4 pm, Tin Mountain Conservation Center, Albany, 447-6991, www.tinmountain.org

Feb. 18, Stone Mountain Winter Wine Dinner, Stone Mountain Arts Center, Brownfield, ME, reserve: 207-935-7292, www.stonemountainartscenter.com.

Feb. 18, The Art Place Gallery Opening for Peter Ferber Winter Show 2023, displaying new, original paintings by Ferber, doors open 9:30 am, 9 N. Main St., Wolfeboro, 569-6159, www.theartplace.biz. Gallery open Tues.-Sat. 9:30 am-5 pm.

Feb. 18, Winter Tree ID: Milan Hill State Park, 10 am-noon, learn to identify branches, bark, and more with naturalist Dave Govatski, pre-registration required, Tin Mountain Conservation Center, Albany, 447-6991, www. tinmountain.org

Feb. 19, Merz Trio, 2 pm, string trio, by Wolfeboro Friends of Music, First Congregational Church, 115 S. Main St., Wolfeboro, ticket/info: www. wfriendsofmusic.org.

Feb. 19, Mitch Alden music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 19, Snowshoe Tour, 2-4 pm, Tin Mountain Conservation Center, Albany, 447-6991, www.tinmountain.org

Feb. 20, Dan Aldrich music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 21, 4-H Robotics, 4-5:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org

Feb. 21, Jonathan Sarty music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 21, Outdoor Nature Based Storytime for Young Children, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, 323-8510.

Feb. 22, Cricut Class, 6-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org

Feb. 22, Mt. Washington Valley Square Dance, 6:15-9:15 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

Feb. 22, Tim Dion music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 23, Candie Tremblay music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 24, Alana McDonald, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Feb. 24 & 25, Early Spring Quilter’s Retreat, 2/24: 6-9 pm, 2/25: 9 am-5 pm, quilting workshop, Community Center, Lehner St., Wolfeboro, info/cost: 569-5639.

Feb. 25, Dan Aldrich music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 25, Jesse Dee & Band, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Feb. 25 & 26, Recycled Percussion, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

Feb. 25 & 26, Snowshoe Tour, 2-4 pm, Tin Mountain Conservation Center, Albany, 447-6991, www.tinmountain.org

Feb. 26, 11th Annual Cupcake Battle, N. Conway Community Center, 78 Norcross Circle, N. Conway, fundraising event for Mt. Washington Valley Promotions, bakers must register in advance, cupcake tasting 1-3 pm, email: valleypromotions@gmail.com.78

Feb. 26, Jonathan Sarty music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 26, Ski, Shoe & Fatbike to the Clouds, 10 am, 4K on Great Glen Trails, 6K up Mt. Washington, Auto Rd., Great Glen Trails, Gorham, 466-2333, www. greatglentrails.com

Feb. 26-March 6, Winter Carnival, Wolfeboro Winter Wonderland, Abenaki Ski Area, plans in the works, info: 569-5639.

Feb. 26, 33rd Chocolate Festival, Mt. Washington Valley Ski Touring Center, 11 am-4 pm, tour the area for sweets, Mt. Washington Valley Ski Touring & Snowshoe Foundation, Intervale, 356-9920, www.mvskitouring.org

Feb. 28, Outdoor Nature Based Storytime for Young Children, 10:30-11:30 am, Cook Memorial Library, 93 Main St., Tamworth, 323-8510.

March 1, Cricut Class, 6-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org

March 1, Mt. Washington Valley Square Dance, 6:15-9:15 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

March 3, The Tribute to Van Halen, 8:15 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

March 3, American Red Cross Blood Drive, 9 am-4 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

March 3, Robert Cray Band, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

March 4, Lonesome Ace String Band, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

March 4, Moondance: The Ultimate Van Morrison Tribute, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www. rochesteroperahouse.com.

March 4, Winter Wildlife & Ecology Walk for Kids, 9:30-10:30 am, Chocorua Lake Conservancy, info: 323-6252, www.chocorualake.org.

March 5, Chelsea Berry with Bad Penny: A Benefit Concert, 2 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www. rochesteroperahouse.com.

March 8, Darlingside, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

March 8, Cricut Class, 6-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org

March 8, Mt. Washington Valley Square Dance, 6:15-9:15 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

March 10, Steve Sweeney & Friends, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

March 10, The Suitcase Junket, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

March 11, Dance Northeast with Sole City Dance, 2 & 7 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

March 11, Hannes Schneider Meister Cup, Cranmore Mountain Resort, 1 Skimobile Rd., N. Conway, 1-866-422-0585, www.cranmore.com.

March 15, Cricut Class, 6-8:30 pm, Makers Mill, 23 Bay St., Wolfeboro, 5691500, www.makersmill.org

March 15, Mt. Washington Valley Square Dance, 5:15-8:15 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

March 17, American Red Cross Blood Drive, 8 am-3 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

March 17, Bearly Dead: The Ultimate Grateful Dead Tribute, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www. rochesteroperahouse.com

March 17, St. Paddy’s Day Big Barn Musical Dinner, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

March 17, St. Patrick’s Day Scavenger Hunt, 10 am-3 pm, Settler’s Green, 2 Common Court, N. Conway, 888-667-9636, www.settlersgreen.com

March 18, Aoife O’Donovan Plays Nebraska, Cranmore Mountain Resort, 1 Skimobile Rd., N. Conway, 1-866-422-0585, www.cranmore.com.

March 18, Friends Book Sale, 9 am-noon, Madison Public Library, 1895 Village Rd., Madison, 367-8545.

March 18, Hollywood Nights - The Bob Seger Experience, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse. com.

March 18, Strafford Wind Symphony, 7 pm, presented by Wolfeboro Friends of Music, First Congregational Church, 115 S. Main St., Wolfeboro, ticket/info: www.wfriendsofmusic.org.

ONGOING

ArtWorks Gallery & Fine Crafts, works by over 30 artists. Winter hours 10 am-5 pm Friday to Sunday, 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, 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.

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.

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

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

Remick Country Doctor Museum & Farm, Tamworth, 323-7591, info/ events: www.remickmuseum.org

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.

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

Jan.-March, Lakes Region Curling Assoc. Winter League, matches Sunday evenings from 5-7 pm, Pop Whalen Ice and Arts Center, Wolfeboro, info: www. lakesregioncurlingnh.org.

Ice Castles, weather dependent, 24 Clark Farm Rd., N. Woodstock, frozen caves, maze-like tunnels, slides, fountains & more, www.icecastles.com

Stay In... Comfort Foods

By Kelly Ross

Hello Valley Friends. Today’s focus is all about comfort food, fun stuff to gobble down while hunkering down. I have an outstanding breakfast muffin recipe, a couple great app’s, a delicious sandwich, a couple of hearty dinners, a side dish, and yes, some desserts. Let’s get at it.

One of my favorite flavor combinations is peanut butter and banana. I love it as a sandwich, and also in these amazing muffins. These are scrumptiously soft, loaded with banana flavor and just enough of a hint of peanut butter. They are also topped with dried banana chips and peanut butter chips, which adds some great crispness which works as great contrast with the softness of the body of the muffin. I love the flavor they both bring, and if you are big on presentation, they give the muffins a great look as well, although if you prefer to not use the banana or peanut butter chips, the muffins will still be yummy. This will make a dozen muffins with a start to finish time of maybe 45 minutes.

Peanut Butter Banana Muffins

½ cup butter, 1 stick, softened

1 cup granulated sugar

2 large eggs, beaten

3 ripe bananas, mashed

½ cup creamy peanut butter

2 cups flour

1 tsp baking soda

½ tsp salt

½ cup dried banana chips

½ cup peanut butter chips

Preheat oven to 425 degrees. Spray 12 muffin cups with non-stick cooking spray. Set aside. In a large bowl, using a stand mixer with paddle attachment, cream butter and sugar together until light and fluffy. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat for 2 minutes or until light in color and creamy. Add mashed bananas and creamy peanut butter, mix until combined. Sift the flour, baking soda, and salt together and slowly add it to banana mixture and mix until flour is just combined. Do Not Overmix. Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Press dried banana chips and peanut butter chips into each muffin. Bake at 425 degrees for 5 minutes, then reduce the oven temperature to 350 and continue to bake for 1215 more minutes or until a toothpick inserted in the center comes out clean. Let them sit in the hot muffin pan for 5 minutes, then take the muffins out of the pan and place them on a wire rack to cool for another 5-10 minutes. Keeping the muffins in the muffin pan too long will lead to dry, overcooked muffins. These are a great way to start the day.

I have a great appetizer that is a favorite with my crowd that combines naughty and nice but both so good, sweet potatoes and bacon. These are bite size treats cooked with a combo of spicy and sweet. These things will disappear in record time. Total time is a bit over an hour and will give you about 2 ½ dozen bites.

Bacon-Wrapped Sweet Potato Bites

2 tbsp butter, melted

½ tsp salt

½ tsp cayenne pepper

¼ tsp ground cinnamon

2 large, sweet potatoes, about 1 ¾ lbs, peeled and cut into 1-inch cubes

1 pound bacon strips, halved

¼ cup packed brown sugar

Maple syrup, warmed

Preheat oven to 350 degrees. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat. Wrap a half piece of bacon around each sweet potato cube and secure them with a toothpick. Sprinkle with brown sugar. Place on a parchment-lined 15x10x1-in. baking pan. Bake until bacon is crisp and sweet potato is tender, 40-45 minutes. Serve with slightly warmed maple syrup for dipping. Incredible!

Although I usually cook 80% of my wing recipes on the barbie, and maybe 15% in a fryer, there are a few great “go to” wing recipes I prefer to do in the oven, and these are one of those recipes. I am a big fan of using fresh chicken wings, but frozen will work if well thawed, drained and patted very well dry. Garlic and soy are the dominant flavors with a hint of honey. This recipe is for 3 lbs. of wings, which will feed 4-6 of you easily, maybe more if serving these with other appetizers. You can either cut the wings into sections and the tips off if fresh, or fold the tip underneath them so they are in the shape of a triangle. If using the whole wing, they will take a little longer to cook than if in separated into sections. Total prep/cook time will take about an hour. These come out nice and crispy, just the way most every wing lover wants their wings.

Soy Garlic Chicken Wings

3 lbs chicken wings, left at room temperature for 30 minutes.

2 tbsp flour

2 tsp baking powder

1 ½ tsp salt

1 tsp black pepper

½ cup soy sauce

4 tbsp honey

2 tbsp olive oil

7-8 cloves raw garlic, finely minced Parsley, optional as a garnish Carrots and celery sticks, optional

Bleu cheese or ranch dressing, optional Preheat oven to 450 degrees and prepare a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil lined baking sheet. Pat the chicken wings dry, whether fresh or from frozen. Combine flour, baking powder, salt, and black pepper. Toss the wings in the flour mix to well coat. Place the seasoned chicken wings on the rack lined baking sheet, in a single layer with space between them.

Bake the wings for 15 minutes and then reduce oven to 425 and continue to bake for another 15 minutes. While the wings bake, in a large bowl whisk together the soy sauce, honey, olive oil, and minced garlic. Remove the baked chicken wings from the rack lined baking sheet and toss them in the wing sauce. Place the wings back on the rack lined baking sheet and bake for 10 more minutes or until cooked thru. Remove the wings from the oven and allow them to rest for 10 minutes. Garnish with parsley and serve with celery and carrots if preferred. I suggest trying them first “as is” and then if you want a dipping sauce, go for it. It depends on my mood, but they are great just the way they are.

As we move onto one of my all-time favorite sandwiches ever, I introduce to you a southern classic masterpiece that will eat like a meal for sure. This hearty dish from the Bluegrass State is filled with an assortment of flavors that every sandwich connoisseur will appreciate. This classic has roasted turkey breast, bacon, sliced tomatoes and a homemade cheese sauce that is served open faced over a thick slice of French toast. This is named after the Brown Hotel in Louisville, Kentucky and is a very famous as being a popular sandwich served at the Kentucky Derby. This sandwich is a true gem in the sandwich world. This will serve as many as 8 of you, although you certainly don’t have to make them in one sitting. You can cook the turkey breast the day before or the day of. If you prefer, you can use sliced deli turkey meat, but the outcome will definitely take somewhat of a hit but will still be delicious. This is a meaty, creamy, and cheesy sandwich.

Kentucky Hot Brown Sammich

1 boneless turkey breast, about 3 lbs

6 tbsp unsalted butter, softened, ¾ stick

Kosher salt and freshly ground black pepper

For The Sauce

2 cups whole milk, plus more if needed

2 tbsp flour

½ lb sharp white cheddar cheese, grated, 2 cups

¼ cup freshly grated Parmesan cheese

Pinch of freshly grated nutmeg

Salt and pepper

4 large eggs

1½ cups whole milk, or more if needed

8 good-quality slices of white sandwich bread, thick sliced, ½ inch in thickness

4 tbsp unsalted butter, ½ stick

6 tbsp canola oil

3 ripe beefsteak tomatoes, sliced ½ inch thick

6 oz sharp white cheddar cheese, grated, 1½ cups

½ cup freshly grated Parmesan cheese

16 thick slices bacon, cooked until crisp

Fresh flat-leaf parsley leaves, for garnish

To roast the turkey, preheat the oven to 425 degrees. Rub the entire breast with 4 tbsp butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees and continue roasting the turkey until a thermometer inserted into the center registers 155 degrees, 1-1 ½ hours. Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing. To make the sauce, put the milk in a small saucepan and bring to a simmer over low heat. Melt the remaining 2 tbsp butter over medium-high heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the hot milk. Bring to a boil and cook, whisking constantly, until thickened. Stir in more milk if the sauce is too thick to pour. Remove from the heat and whisk in the cheddar and Parmesan cheeses, whisking until the cheddar has melted. Season with the nutmeg and salt and pepper to taste. Keep warm.

To make the sandwiches, whisk together the eggs and milk in a medium baking dish. Season with salt and pepper. Dip each slice of bread in the mixture and let sit until completely soaked through, about 10 seconds per side. Heat 1 tbsp of the butter and 1 tbsp of the oil in a large nonstick sauté pan over medium-high heat. Working in batches, cook 2 slices of the bread at a time until golden brown on both sides, about 2 minutes per side. Repeat with the remaining butter, 3 tbsp of the oil, and bread. Preheat the broiler. Put the tomatoes on a rimmed baking sheet, brush with the remaining 2 tbsp oil, and season with salt and pepper. Broil until slightly charred and just cooked through, 3-4 minutes. Place 4 slices of the French toast on a baking sheet, slide under the broiler, and heat just to warm through, 20 seconds on each side. Repeat with the • Cookout

continued on page 10

1 ½ cups chopped ham

1 lb spaghetti, cooked according to package directions

remaining bread. Top each slice of bread with 2-3 generous slices of turkey. Ladle sauce over the top and divide the cheddar and parmesan over the top of each slice. Place under the broiler and cook until bubbly and the tops are golden brown, about 2 minutes. Remove from the oven, top each sandwich with a tomato slice or 2 as well as 2 slices of bacon crisscrossed over the top and sprinkle with parsley. This sandwich is truly a showstopper.

It’s time to move onto some dinner comfort foods, and this one is an awesome casserole take on the classic Chicken Cordon Bleu. I have always been a big fan of that awesome stuffed chicken entrée, and this dish most definitely does it justice. Many are familiar with a tetrazzini dish, which is a pasta casserole done with a cream sauce and usually with chicken and mushrooms among other things. Well, this dish has the flavors of chicken, ham and Swiss cheese of the Cordon Bleu and although this dish does not have the shrooms per say, it’s quite easy to improvise this recipe, like many, to your own preference. This recipe is quite easy which is always another plus. Total time is about 45 minutes, although depending on what cut of chicken you use can alter that. I cook a whole chicken the day before, but the choice is yours. This will feed 6.

Chicken Cordon Bleu Tetrazzini

½ cup unsalted butter, divided

½ yellow onion, chopped

2 garlic cloves, minced

¼ cup flour

3 cups chicken stock

2 cups heavy cream

2 cups cooked chicken, chopped

¾ cup Swiss cheese, grated

Kosher salt and freshly ground black pepper

1 cup Panko breadcrumbs

½ cup parmesan, grated

Preheat oven to 400 degrees and grease a 9x13-inch baking dish with nonstick spray. Set aside. Heat a large skillet over medium heat. Melt ¼ cup of the butter, then add onions. Cook until translucent, about 5 minutes. Add garlic and cook one minute more. Sprinkle flour over onions, mix and cook one more minute, and then whisk in chicken broth and heavy cream. Bring to a slow boil, reduce heat, and continue cooking until mixture has thickened, about 6-8 minutes, stirring occasionally. Season to taste with salt and pepper and stir in chicken, ham, cooked pasta, and Swiss cheese. Pour mixture into prepared baking pan. Melt remaining butter in a microwave-safe bowl and then stir in breadcrumbs and parmesan. Sprinkle breadcrumb mixture evenly over casserole. Bake until hot and bubbling and breadcrumbs have browned, 30 minutes. Let cool 5 minutes before serving. Enjoy, as this is such a great winter comfort food dish.

fore. If nothing else, once you have done it, you will more than likely start making your own homemade pizzas down the road. If preferred, you can always buy a pizza dough ball as that will work as well, and it will cut down on prep time, but I do prefer homemade dough. Making it yourself, prep time will 45 minutes plus letting the dough rise. Bake time is 40 minutes or so and this will give you 8-12 servings depending on how you cut it. This is made with pepperoni, sausage and mushrooms, but like any pizza, you can always sub with your favorite pizza toppings.

on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.

Let’s talk a pizza casserole, a stuffed pizza if you will. I can honestly say I have never known anyone to not like pizza. Sure, I get the lactose intolerant crowd or the gluten free crowd, but willing to bet that even that crowd loved pizza until they discovered they had allergies. This casserole is made with a freshly made pizza crust that is very simple to make, so don’t be intimidated by that thought if you have never made one be-

Pepperoni and Sausage Stuffed Pizza

For the Crust

1 package active dry yeast, ¼ oz

1 ¼ cups warm water, 110-115 degrees

2 tbsp olive oil

1 ½ tsp salt

1 tsp sugar

3 ½ -4 cups all-purpose flour

For the Filling

2 ½ cups shredded mozzarella cheese, divided

2 ½ cups shredded white cheddar cheese, divided

2 tbsp flour

2 tsp dried oregano

2 tsp dried basil

½ tsp crushed red pepper flakes

1 lb bulk Italian sausage, sweet or hot, cooked and crumbled

½ lb sliced fresh mushrooms

1 package sliced pepperoni, 3 ½ oz

1 can pizza sauce, 15 oz, or your favorite homemade sauce

Grated parmesan cheese

continued from page 9 • Cookout continued on page 12

In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour, beat

Turn dough onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Preheat oven to 425 degrees. Grease a 13x9-in. baking pan. Punch down dough and divide into three equal portions. On a lightly floured surface, combine two portions of dough and roll into a 15x11-inch rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella and 2 cups cheddar cheeses. Sprinkle with flour, seasonings, cooked sausage, mushrooms, and pepperoni. Roll out remaining dough into a 13x9-inch rectangle. Place dough over filling, crimping edges to seal, prick the top with a fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes. Reduce oven setting to 375 degrees and spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle generously with parmesan cheese. Like a cooked lasagna, you can freeze cooled baked pizza pieces by wrapping individually in plastic wrap and then put into a freezer bag or a resealable freezer container. To use, reheat halfway in a microwave and then pop onto a baking sheet and pop into a preheated 375-degree oven until heated through.

I would feel remiss without sharing a slow cooker recipe, and this is again inexpensive and simple. Ground beef, po-

tatoes, onions, garlic and cheese are the main players in this family favorite. This will take 10-15 minutes to prep and cook time is 4 hours while you can spend time doing whatever you need to do. This usually feeds 4.

Slow Cooker Beef and Potato Gratin

1

½ lbs ground beef

3 lbs russet potatoes, peeled and sliced

¼ inch thick

1 small-medium white onion, thinly sliced

2-3 cloves garlic, minced

1 tsp dried thyme or 2 tsp fresh and chopped

3 cups cheddar cheese, shredded

½ cup chicken broth

1 tbsp Worcestershire sauce

Kosher salt and fresh grind black pepper, to taste

In a skillet over medium high heat, cook the ground beef until cooked through. Drain, season with salt and pepper and toss to well combine, set aside. Arrange half of the potatoes in the insert of the slow cooker. Season with salt and pepper and top with half of the onions, half of the garlic, half of the thyme, half of the beef, and half of the cheese. Repeat layers once more. Pour broth and Worcestershire sauce over the top. Cover and cook on high for 4 hours. Feel free to add mushrooms and/or green peppers to the mix as well if that sounds good to you.

Crispy Parmesan Potatoes

1 ½ lbs baby red potatoes, halved

1/3 cup butter, melted and divided

1/3 cup parmesan cheese, grated

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp dried parsley

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 425 degrees. Score the cut sides of potatoes in a crisscross pattern with a sharp knife about halfway thru them. In the bottom of a baking dish, pour 2/3 of the butter, ½ cup of the parmesan, and the paprika, garlic powder, onion powder, and dried pars-

ley. Season with salt and pepper, stir to combine, then spread out evenly in the bottom of the dish. Lay potatoes down in seasoning, scored side down. Brush tops with remaining butter, season with salt and pepper, and top with remaining parmesan. Bake until potatoes are tender, and cheese has browned, about 30 minutes. Yummy Spuds!!

For desserts, I have a great cookie recipe, an outstanding dump cake and then I’ll be finishing up with an amazing pecan cobbler. As for the cookie, cookies are arguably the most perfect sweet treat ever. They are great warm or cold, they are great on the run, and they are perfect regardless how hungry you are in that you can eat 1-2 if just have a little extra room or more is better if you are hungrier. These are chock full of chocolate chips, raisins, dried cranberries, oatmeal, and walnuts. For those who have never heard of Cowboy Cookies, I’m here for you. Total time will be barely a half hour and will make 2 dozen large cookies, closer to 40 if smaller. One thing to consider is that this recipe calls for all-purpose flour, but if you prefer a crispier cookie as opposed to soft, I suggest using pastry flour.

Cowboy Cookies

2 cups all-purpose flour

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 cup butter, at room temperature, 2 sticks

½ cup sugar

½ cup packed brown sugar

2 large eggs

1 tsp pure vanilla extract

2 cups rolled oats

2 cups semisweet chocolate chips or chunks (12 ounces)

1 ½ cups raisins/dried cranberries combo, or just pick one if preferred

1 cup coarsely chopped toasted walnuts

Preheat the oven to 350 degrees. In a mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside. In the bowl of a standing mixer, cream together the butter and sugars. Add the eggs and vanilla and beat well. Add the dry ingredients and blend well. Stir in the oats. Fold in the chocolate

chips and the dried fruit and the nuts. The dough will be stiff. Drop dough by the spoonful onto unoiled baking sheets. For large cookies, place rounded blobs of dough about the size of a ping-pong ball on the baking sheets, placing then about 4 inches apart. For smaller cookies, drop rounded tablespoons of dough onto the baking sheets, placing them about 2 inches apart. Bake for 12-15 minutes until golden brown. Transfer the cookies to wire cooling racks. Whatever doesn’t get inhaled by everyone while warm, cool completely before storing in a sealed container.

If you are a fan of figs, honey and bourbon, I have a great dump cake recipe for you. Figs have been a much bigger culinary trend in recent years, and it is fun to capture their great flavor in all kinds of dishes. From appetizers to desserts, figs are a great secret ingredient that gives a recipe a fantastic flavor. Taste this dessert and I bet you will fall in love with the flavor of figs if you haven’t worked much with them. This recipe does utilize a “cheat” by using cake mixes. Yes, I’m definitely more of a “from scratch” kind of guy, but for a few reasons, a cheat here and there can work to your advantage, and this is a great example of that. Total time for this is around 2 hours and will give you plenty of pieces of heaven.

Honey-Fig Bourbon Dump Cake

1 package dried figs, 8 oz, stems removed, chopped into ¼ inch pieces

2 cups fig preserves

½ cup honey

3 cups boiling water

2 boxes yellow cake mix, 15.25 oz each

1 cup packed brown sugar

1 cup bourbon

1 cup sliced almonds

1 stick chilled unsalted butter, sliced into slivers

Additional honey drizzled over the top at service

Preheat the oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick cooking spray. Place the chopped figs, preserves and honey in a bowl and combine well, then evenly dump into the prepared pan. Pour the boiling water evenly over the

figs and let stand for 5 minutes. Sprinkle the cake mix evenly over the figs. Sprinkle the brown sugar evenly over the cake mix. Pour the bourbon evenly over the top. Sprinkle the sliced almonds and butter slivers evenly over the top. Bake for 40-45 minutes or until the cake is set and golden brown. Once out of the oven, let sit for at least 40-45 minutes and serve. This is awesome drizzled with honey and served with a scoop of vanilla ice cream, also drizzled with honey.

Lastly, here is a very original cobbler recipe that is guaranteed to please. This will take 45 minutes total and serve 6-8 of you.

Pecan Cobbler

6 tbsp unsalted butter

1 ½ cups pecans, roughly chopped

1 ½ cups self-rising flour

1 ½ cups sugar

2/3 cup whole milk

1 tsp vanilla extract

1 ½ cups brown sugar, packed

1 ½ cups hot water

Vanilla ice cream and maple syrup for serving time

Preheat oven to 350 degrees. Place the butter in 9x13-inch baking dish, then place baking dish in oven for butter to melt. Sprinkle pecans over melted butter, then set baking dish aside. In a large bowl, whisk together flour, granulated sugar, milk, and vanilla until mixture comes together. Pour batter over pecans and spread gently into an even layer, but don’t mix pecans into the batter. Sprinkle brown sugar in an even layer on top of cake, again without mixing, then carefully pour hot water on top of sugar. Place baking dish in oven and bake for 30-35 minutes, or until cake is golden brown. Remove from oven and let cool for at least 15 minutes before serving. If it sounds like a plan to you, top with a scoop of ice cream and a light drizzle of maple syrup.

OK, All Done!!! I’ll see you all in a few weeks. Spoil your taste buds and do what you need to do to eat delicious food, whether at home or out and about. If you care to touch base for any questions or feedback, reach out at fenwaysox10@ gmail.com

Celebrating 125 Years in Business!

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Be the Voice of Your Non-Profit!

Mount Washington Valley Promotions will host the Valley Mr. Event on Sunday, March 12th at Believe in Books’ Theater in the Wood. Men of all ages (18+) will represent their non-profit organization for the chance to win $500 for that charity. You don’t have to be single, you don’t have to be an Adonis – what you do need to be is passionate about your organization!

There are 4 easy sections to this event: Each contestant will be interviewed by the Event Judges in a panel forum. The Judges will be scoring each contestant on his ability to talk with a board and answer questions about his interests and the organization he is representing. Each contestant will introduce himself

to the audience and judges and deliver a prepared speech about his sponsoring organization and its impact on his life. Each contestant will present himself on stage in formal attire directly following Public Speaking. You can strut your stuff or be a proper gentleman – it’s all for fun and charity!

Each contestant and his organization will decorate a container with his name and the name of his sponsoring organization on it, where audience members may cast a “vote” with their money. The contestant with the most money will gain the most points and receive a special award. These “cash cans” may be displayed by the organization in advance of the event to collect more dona-

Ossipee Aquifer Crankie Painting Project

Beneath our feet lies the Ossipee Aquifer, a gorgeous, stratified drift aquifer that supplies most of the drinking water in this region. Can you picture it? Come help everyone picture it!

Please join Green Mountain Conservation Group, Cook Memorial Library, Chocorua Lake Conservancy, and Yeoman’s Fund for the Arts at the Cook Memorial Library in Tamworth on Saturday, February 18, from 1-4PM for the creation of the Ossipee Aquifer Crankie! (A crankie is a long scroll of images that gets rolled up and shown like a movie. Crankies, called panoramas in the 19th century when they were all the rage, are an early form of moving picture.)

Bring your creativity and love for

water—no other experience necessary. Together we will create a beautiful, educational crankie depicting the Ossipee Aquifer—what it is, what it means to be a stratified drift aquifer, how the waters of the aquifer are connected to our lakes and rivers and the water that flows from our faucets, and why this kind of aquifer is particularly vulnerable to contamination. The crankie will be filmed and available as a learning tool for understanding the Ossipee Aquifer, source of much of the drinking water in this region and more.

The Cook Library is wheelchair accessible. Wear clothes you can paint in, and bring snacks to share, if you like. This program is free. Please register in advance at bit.ly/crankie-021823.

tions. Contestants are also encouraged to create a Facebook Fund-Raising page where friends can donate. Following the event, money from these will go directly to their sponsoring organization.

The event is video-taped and aired on Valley Vision Channel 3, so the participating organizations get the added benefit of having their information shared again and again. Press releases and Facebook photos are shared, further promoting the organizations. Invite lots of supporters to attend the event and cheer you on.

The winners’ organization receives $500 in cash; the winner himself receives a crown and sash, plus prizes collected by the participants (the runner-up also receives prizes).

The registration fee for the 2023 Mount Washington Valley Mr. Pageant is $150.00 in advertising sales (three 3 1/2” x 5” ads) and a prize donation valued at $25.00 or more from his sponsoring organization. The time commitment is only about 4 hours, although there are opportunities to attend events in the future.

Please consider being a part of this fun, end of winter event! By working together, we can promote all of our organizations. Registration deadline is February 12, 2023. Contact Lisa at valleypromotions@gmail.com to learn about our 59 Member Organizations who would welcome your support.

11th Annual Cupcake Battle is February 26

The 11th Annual Cupcake Battle, a fund-raising event for Mount Washington Valley Promotions, will take place on Sunday, February 26 at the North Conway Community Center. Bakers will square off in 3 categories (professional, home, under 16) with a winner selected in each division.

Bakers must supply a minimum of 220 mini cupcakes, all the same flavor, and set up a display table for the duration of the event. Attendees purchase a $12 ticket which entitles them to sample one cupcake from each baker and to vote for a

Looking for Relatives

favorite in each category.

Set-up on Battle Day is between 11:00am and 12:30pm. Doors will open to the public at 1:00pm and tasting will run until 3:30pm, followed by awards. The winner in the Professional category receives a $350 cash award, while the top Home baker earns $150 and the Under 16 winner $50.

Space is available for interested bakers and sponsors are being sought. For full details, contact Lisa DuFault, (603) 3746241.

If anyone is related to the members of the Cook or Briggs families, who are buried in the small cemetery located next to Rt 16, just south of Wontons Restaurant in Wakefield, and would be interested in learning about the people buried there, please contact me: Carlgund@gmail.com Carl Gundersen

Refrain from Feeding Deer

As winter spreads more snow across the Granite State, deer have changed their activity patterns and more numerous and larger groups of deer are being observed. New Hampshire Fish and Game Department Deer Project Leader Becky Fuda offered the following warning to anyone thinking about feeding deer.

“Although people may feel badly for deer and want to help, the Fish and Game Department would like to remind the public to never feed deer as it may actually harm them,” said Fuda.

The deer are all right, even in the winter. Deer have developed several adaptations to help them survive severe winters, which means they do not need supplemental food. Deer have a highly insulative winter coat to keep them warm, they store large amounts of body fat to use as energy reserves, they will voluntarily reduce both their food intake and daily activity to conserve energy, and most importantly, they migrate to specialized habitats known as deer yards, forested shelter that allows them to better cope with winter conditions.

Since over 80% of the state’s forestland is privately owned, much of the Department’s management of this critical habitat is done through cooperative agreements with landowners. Feeding deer also puts these management efforts at risk by drawing deer out of wintering habitat and removing the incentive for private landowners to conserve and manage deer yards on

their property. It is tough to convince a landowner to expend money and resources managing a deer yard if all the deer have been drawn out to supplemental feed sites.

Conservation and management of natural winter habitat is the key to long-term survival of deer in the Granite State, not the placement of human-provided food sources. Supplemental feeding can harm our deer. Although most people who feed deer are well intentioned, they do not realize there are a number of potential negative consequences that are associated with feeding deer.

Feeding deer the wrong type of food or at the wrong time can lead to sickness and even death. This was the case in 2015, when twelve deer were found dead around a feed site in South Hampton after being fed food they could not digest. “Sudden increases in snow depth can cause people to become concerned for deer and result in the sudden introduction of supplemental food for deer,” said Fuda. “However, because deer are ruminants, they process food differently than other animals.”

Deer depend on microorganisms in their stomach to aid in digestion. As a deer’s diet naturally and gradually changes with the seasons, so do the microorganisms that are required to help digest these foods. This gradual change in microorganisms can take several weeks. A rapid transition from a high-fiber diet of naturally woody browse to human-provided foods high

in carbohydrates can cause a rapid change in a deer’s stomach chemistry, disrupting the microorganisms present. This can reduce the deer’s ability to properly digest food and cause the release of toxins which are then absorbed into the deer’s system. Many of the most common supplemental foods people provide deer with in winter are high in starches and they create a great risk for deer.

“Aside from death directly resulting from inappropriate foods, several other negative consequences are as-

sociated with winter feeding of deer,” added Fuda. “These can include an increased likelihood of vehicle collisions, over-browsing of local vegetation and ornamental plants, enhanced risk of predation, and an increased risk of disease transmission, which is why Fish and Game strongly discourages the practice.”

For more information, including short videos, on the risks associated with feeding deer, visit https://www. wildlife.state.nh.us/wildlife/deer/index.html.

Learn How to Hunt Wild Turkeys

Registration is now open for a special turkey-hunting program co-sponsored by the New Hampshire Fish and Game Department and your local National Wild Turkey Federation (NWTF) chapter. These workshops are designed for new or novice turkey hunters in preparation for the 2023 spring turkey hunting season, which opens on May 1 and runs through May 31.

The workshop is dedicated to teaching you everything you need to know to have a safe and successful turkey hunt, including choosing a shotgun and ammunition, scouting for birds, how and when to call, what gear you will need, the regulations that apply to turkey hunting, and much more.

The cost is $45 per person to participate. The fee includes course materials, instruction, at least one turkey call

to take home for practice, lunch, and a one-year membership to the National Wild Turkey Federation. Once registered, payment must be made by check payable to NWTF-NH. Send payment to NH Fish and Game c/o Hunter Education, 11 Hazen Drive, Concord, NH, 03301. If your payment is not received within 1 week of registration, your spot will be forfeited.

Locations and dates of instruction include:

March 25: Raymond Baptist Church, 145 Route 27, Raymond, NH. Class begins at 8:00 a.m. and concludes at 4:00 p.m.

March 25: NH Fish and Game Department Headquarters, 11 Hazen Drive, Concord, NH. Class begins at 8:00 a.m. and concludes at 4:00 p.m.