AlongRoute16_January_23

An Icy, Fun Fest

By Kathi Caldwell-Hopper

Wintertime means ice time, but this season isn’t something we should dread. Ice can be fun and no more so than at the upcoming Mount Washington Valley Ice Fest on Feb. 3 to 5, 2023. The event is presented by the International Mountain School of North Conway.

If you are a climber or just enjoy watching others climb rocks and ice at great heights, this event is for you and a great way to spend a winter weekend.

The popular event began 30 years ago, and rock and ice climbers, and those just starting out, join together each year to share skills and network about the sport. Clinics will offer everything from Climbing 101 to a Glacier Travel and Crevasse Rescue clinic to a Snow and Ice Anchors clinic, and more. If you want to try ice climbing, scheduled events offer novice climber programs and nuanced courses.

Headquarters for the event will be at Ledge Brewing Company on Town Hall Rd. in Intervale. The site will act as this year’s event headquarters, where festival-goers will find food options.

Before getting involved in any sport, there is a skill set necessary to really enjoy what you are doing and for safety reasons. The Ice Fest has a lot for beginners or those who have never done ice climbing but want to give it a try. Led by professional athletes, certified guides, and seasoned veteran climbers, Ice Fest clinics and guided climbs will help participants develop

their climbing skills.

Guides are from all over North America and many hail from the northeast, where winters nearly always bring ice. If you are unsure about the best clinic(s) for your skill level, contact Paul McCoy, the co-coordinator of the Ice Fest. Paul also is the owner of the International Mountain Climbing School and has been climbing for 25 years. He can help you find the right fit as you begin or advance in the climbing sport. Paul, and his wife, Lisa (also a climber) coordinate the Ice Fest, a big job to bring the event to those who love the sport and/or want to learn more about ice climbing.

Clinics throughout the weekend are many and just a hint of the offerings include Women’s Learn to Lead (a twoday clinic); 50+ Intro to Ice Climbing; LGBTQ+ Clinic; Intro to Steep Ice; Ice Climbing 101; Steep Ice; Mixed Climbing; Women’s Ice Climbing; Ice College Ice Climbing Clinic; Valley Classics – Guided Climb and more.

Guest guides during the Ice Fest clinics will be there to offer their skills, including Kelsey Rex. She fell in love with the therapeutic aspects of climbing in early 2017, and has multiple years of climbing outside, in all seasons, nearly every day, and became especially fond of winter.

Another instructor for the Ice Fest will be John Willard, who likes the physical and mental aspects of climbing. He is an advocate for continuing education and will continue to

gain certifications through the American Mountain Guides Association (AMGA).

Other instructors include Sam Bendroth; Kitty Calhoun; Cynthia Su; Ben Mirkin and many more. Majka Burhardt is a professional climber, certified climbing guide, conservation entrepreneur, author, and filmmaker; she is also the founder and executive director of the international conservation and development organization Legado.

All guides are very skilled and will be there to offer their knowledge of ice climbing. Clinics, unless otherwise noted, meet at 8 am at Ledge Brewing Company at 15 Town Hall Rd, Intervale, for demo gear, gear checks, outfitting, and clinic orientation. Climbers should come equipped with a day pack, water, food for the day, appropriate clothing and transportation (carpooling

may be an option).

Whether you are an experienced ice climber or not, stop by the demo area at the Brewery to see all the equipment that is offered. Some of the companies that will be there are La Sportiva; Camp & Cassin; Rab – the Mountain People; Black Diamond and Savage Mountain Gear. The representative from each company will be on hand to explain what they offer as you begin your ice climbing adventures.

Each weekend evening during the event, the fun does not end when the sun goes down. The Ice Fest will have entertainment at Theatre in the Wood in Intervale. The theatre area is located at 41 Observatory Way and the entertainment will be in a unique tent in the

• Ice continued on page 5

Ice climbing at the Feb. 3-5 Ice Fest in North Conway. (Courtesy photo)

Scrubbing Sustainably: Eco-Friendly Hygiene Habits

Hygiene habits are routine tasks that we complete without ever thinking about their environmental impact. While maintaining proper hygiene is important for human health, some hygiene habits and products can actually have negative consequences for the environment. However, there are some ways you can incorporate healthy hygiene practices into your routine so that both you and the environment can stay clean!

Conserve Water, Conserve Life You probably hear about conserving water all the time but may wonder how much of an impact you can have by running the faucet a little less. Reducing your water usage truly is a critical step toward sustainability in hygiene habits. It helps protect ecosystems and can save on your energy usage. Energy is used to filter, heat and pump water every time you use it in your home. Think about the amount of energy – and emissions – that you could save by reducing your water consumption. There are many small steps that you can take in your hygiene routine to reduce your water consumption, including turning off the water while brushing your teeth, which saves 4 gallons water each time, and taking shorter showers. Taking the extra steps to reduce your water usage and conserve your water supply saves money and makes a difference toward

sustainability in your hygiene habits.

Piles of Plastic

Plastic seems to be in practically every product on the shelf nowadays, and it’s true of our hygiene products, too. Plastic bottles and packaging can be found in shampoo, conditioner, face wash, body wash, hand soap, toothpaste and toothbrushes. While it’s important to recycle your plastic containers when you are able, many types of plastic are unable to be recycled or are difficult to recycle. At least 85% of plastic waste in the U.S. went to a landfill in 2021 alone, and plastic materials can take anywhere from 20 to 500 years to decompose, depending on the type of plastic.

Fortunately, there are plastic-free alternatives you can use to develop more eco-friendly habits. For example:

Shampoo and conditioning bars. No plastic containers. Instead, they often come in cardboard packaging, which is easier to be recycled and is a better alternative to plastic.

Soap bars can also be used to replace any hand soaps, face wash or body wash that come in plastic containers.

Bamboo or cornstarch toothbrushes. Plastic toothbrushes cannot be recycled, so they ultimately end up in a landfill. To reduce your plastic waste, try switching to one of these plastic-free alternatives. There are also other alternatives to the plastic floss picks

that work just as well for your hygiene needs, including cornstarch, biodegradable and refillable floss.

Is It Really ‘Natural’?

Aside from the packaging of products, the contents of products themselves can have ingredients that are harmful to your health and the environment. In addition, companies can also intentionally or unintentionally “greenwash,” which is the practice of misleading consumers by advertising products to be more sustainable than they actually are. With greenwashing, it can be difficult to determine what products are eco-friendly, so it’s important to pay attention to the ingredients in products. Here is a list of some ingredients to stay away from:

Polypropylene and Acrylate Copolymer (Microbeads): Found in some exfoliating skin care products, these tiny plastic beads can go down the drain and contaminate groundwater. Microbeads are banned in the U.S., but some products disguise microbeads in products by listing it as “polypropylene” and “acrylate copolymer.”

Oxybenzone (BP3) and Octinoxate (EMHC): These UV filter ingredients are found in many sunscreens and personal care products. Oxybenzone and octinoxate are two of the most common ingredients that can damage coral reefs, along with aquatic life and other habitats, by affecting their ability to defend against bleaching, damaging their DNA and harming their development and causing death. Sunscreen and other skin care products can also have small doses of benzene, which can be

very dangerous and detrimental for your health.

Sulfates: Sulfates, which are in some toothpastes, shampoos and other products, can actually pollute water sources and be harmful to aquatic life. Sulfates contribute to acid rain, which damages surface water and ecosystems.

Being aware of these ingredients that can be found in hygiene products, among others, can help improve the health of you and the environment. When in doubt, trustworthy certifications can also help verify an eco-friendly product, such as a USDA Organic or Fairtrade certification. However, beware of misleading labels that don’t have a certified backing. You can also search for any ingredients, brands or products you’re unsure about on trusted environmental search engines, like Environmental Working Group’s Skin Deep database, as well as information related to bug repellent, cosmetics and sunscreen. By taking the extra time to look over the ingredients of a product before purchasing, you can greatly reduce your environmental impact.

Small Steps to Success

It can be overwhelming to see that there’s so much to do to help protect the environment, but taking small and manageable steps toward sustainability helps create lasting patterns that benefit environmental efforts. Maybe you start by changing your toothbrush next time you have to buy one or by switching to shampoo bars. Any of these smaller steps can make a difference and help to spread awareness about our environmental impact.

Patterns in the Snow: Wildlife Tracking for All Ages

The beauty of snow is that it provides us with a natural canvas where we can see the pattern of animal tracks, other signs of animal activity, and read a story about the forest in winter.

On Saturday, January 21 from 10:30AM-12:30PM (storm date Saturday, January 28, same time), join Chocorua Lake Conservancy Stewardship Director Debra Marnich for a winter wander at the Bowditch Runnells State Forest off Route 16 north of Chocorua Lake to observe and learn about wildlife in winter, adaptations for survival, and the tracks they leave behind. A diversity of animals are active during the winter months, busy finding food and staying warm. They leave behind patterns in the snow that tell stories about their movements and what they need to survive. What do they eat, where do they find shelter, who eats them? You’ll be amazed by what you can read in the snow and learn about our wild neighbors. Who walks in a straight line and who waddles? Who has four toes and who has five? Do the tracks lead to a tree or a hole in the ground? What clues might tell you what animal left the signs?

The Bowditch Runnells State Forest is owned by the State of New Hampshire, and surrounding private properties are restricted by CLC covenants.

woods.

A big part of the event will be headliner Michael Gardner, an expert climber from Colorado. Gardner will offer a clinic and be the Saturday evening headliner at Theatre in the Wood in Intervale. According to Paul McCoy, Gardner will be the guest speaker and those who love the sport of ice climbing will want to attend to hear all he has to share.

The event ends with a farewell evening featuring music by Catwolf at Ledge Brewing Company in Intervale from 6:30 to 8:30 pm on Sunday, Feb 5. There will surely be more entertainment offerings throughout the weekend, which are still being planned as of press time, so check the Ice Fest website for updates.

There is food and pubs galore in the North Conway area. If you want great coffee, head to The Frontside Coffee

The forest is on the east and west sides of Route 16 north of the lake and south of Scott Road. We’ll explore the woods on the west side and down along the Chocorua River and its tributaries. Maybe we’ll find signs of otter or fishers, some deer tracks mingled with fox or coyote, hares, mice and squirrels, and perhaps a bobcat? Parking is on the west side of the highway just south of the Bowditch Runnells sign, where the ROW has been plowed wider. We won’t be on a trail so be prepared for some wandering over rolling land. Snowshoes may be recommended depending on snow cover. Please wear

Roasters in the downtown area. During Ice Fest, the coffee shop will feature a special Dropline Blend. Other places to get food are Flatbread Company and The Local Grocer. For great beer, there is the Tuckerman Brewing Company. Tuckerman is the official sponsor of the Ice Fest; if you want a tasty beer, this is the place to go after ice climbing or other outdoor adventures.

Although wintertime means ice and snow and cold temperatures, there is a lot of fun in the season. If you head to the Mount Washington Valley, you will find a lot of shopping, a variety of cuisines at local eateries, and of course outdoor activities and music and pubs after a day outdoors.

If you are interested in ice climbing to enliven your winter and to get some great outdoor exercise, plan to spend a day – or the weekend – at the 2023 Ice Fest in North Conway.

For information and to register for clinics, visit www.mwv-icefest.com or call 603-356-7064.

good sturdy winter footwear, dress in layers for the cold temperatures, bring water and a snack if you’d like. Families are welcome with supervised kids

ages 6 and up. This program is free; the CLC welcomes donations in support of its work. Please register in advance at bit.ly/CLC012123—we want to be able to let you know of changes to the schedule. Storm date will be Saturday, January 28, same time.

About the Presenter: CLC Stewardship Director Debra Marnich holds a BS in Zoology and an MS in Forestry. Her major interests and professional focus areas include combining wildlife and forestry practices to manage for both sound silvicultural and optimum wildlife habitat, creating early successional and bird nesting habitat, pollinator habitat creation, promoting small diverse farms local food production/agriculture, promoting land conservation and protection, environmental education, and integrating all resources concerns to create a balanced conservation system.

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.

Jan. 18, Live Music with Arthur James, 3:30-6:30 pm, Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 18, Mountain Meister’s Weekly Race Series, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 18, Mt. Washington Valley Square Dance, 6:15-9:15 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

Jan. 20, American Red Cross Blood Drive, 9 am-4 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

Jan. 20, An Evening with Bill McKibben – the Climate Crisis: A Report from the Front, 7 pm, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, reservations required: 447-6991, www. tinmountain.org.

Jan. 20, Mitch Alden music, Apres Ski, 1-4 pm, The Pub, Wildcat Mt. (ski resort), 462 Rt. 16, Jackson, 466-3326, www.skiwildcat.com.

Jan. 20, The Rough & Tumble, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Jan. 20-21, Winter Quilter’s Retreat, 1/20: 6-9 pm, 1/21: 9 am-5 pm, quilting workshop, Community Center, Lehner St., Wolfeboro, info/cost: 569-5639.

Jan. 21, CATWOLF music, Apres Ski, 1-4 pm, The Pub, Wildcat Mt. (ski resort), 462 Rt. 16, Jackson, 466-3326, www.skiwildcat.com.

Jan. 21, Denny Breau and Carol Noonan, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

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

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

Jan. 21, Live Music with Colin Hart, 4 pm, Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 21, North Country Astronomy: Moose Brook State Park, Tin Mountain Conservation Center, 5:30-7 pm, 1245 Bald Hill Rd., Albany, registration required: 447-6991, www.tinmountain.org

Jan. 21, Snowshoe Tour at Nature Learning Center, Tin Mountain Conservation Center, 2-4 pm, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, 447-6991, www.tinmountain.org

Jan. 22, 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

Jan. 22, Family & Sea Chanties, 2-4 pm, First Congregational Church, 115 S. Main St., Wolfeboro, presented by Wolfeboro Friends of Music, www.wfriendsofmusic. org

Jan. 25, Live Music with Mitch Alden, 3:30-6:30 pm, Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 25, Mountain Meister’s Weekly Race Series, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 25, Mt. Washington Valley Square Dance, 6:15-9:15 pm, N. Conway Community Center, 78 Norcross Circle, N. Conway, 356-2095, www. northconwaycommunitycenter.org

Jan. 26, Community Science: NABA Butterfly Count Info Session, 7-8 pm, 1245 Bald Hill Rd., Albany, registration required: 447-6991, www.tinmountain. org

Jan. 27, 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

Jan. 27, Dust Bowl Revival, Stone Mountain Arts Center, Brownfield, ME, 207935-7292, www.stonemountainartscenter.com.

Jan. 27, Rafe music, Apres Ski, 1-4 pm, The Pub, Wildcat Mt. (ski resort), 462 Rt. 16, Jackson, 466-3326, www.skiwildcat.com.

Jan. 28, Live Music with Candie Allen, 4 pm, Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Jan. 28, Mike Farris, Stone Mountain Arts Center, Brownfield, ME, 207-9357292, www.stonemountainartscenter.com.

Jan. 28, Now is Now music, Apres Ski, 1-4 pm, The Pub, Wildcat Mt. (ski resort),

462 Rt. 16, Jackson, 466-3326, www.skiwildcat.com.

Jan. 28, Snowshoe Tour at Nature Learning Center, Tin Mountain Conservation Center, 2-4 pm, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, 447-6991, www.tinmountain.org

Jan. 28, Steve Haidaichuk music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Jan. 29, 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. 1, Live Music with Radical Edward, Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Feb. 1, Mountain Meister’s Weekly Race Series, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Feb. 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

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

Feb. 3, 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. 4, Kris Delmhorst, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Feb. 4, Live Music with Ryan St. Onge, 4 pm, Zip’s Pub, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Feb. 4, Steve Haidaichuk music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 5, 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. 8, Mountain Meister’s Weekly Race Series, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Feb. 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

Feb. 8, Taking Tea, 6:30-7:30 pm, history of tea, how to make tea and more, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552, www. conwaypubliclibrary.org

Feb. 10, 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. 11, Dan Aldrich music, 3-5 pm, Apres Ski, Los Lobo Pub, Black Mt., 373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

Feb. 12, 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. 14, On a Winter’s Night, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com

Feb. 15, Comedian Bob Marley, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

Feb. 15, Mountain Meister’s Weekly Race Series, Cranmore Mt. Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

Feb. 15, 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. 16 & 17, Natalie MacMaster & Donnell Leahy, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.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, Friends Book Sale, 9 am-noon, Madison Public Library, 1895 Village Rd., Madison, 367-8545

Feb. 12, Steve Haidaichuk 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, 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. 20, Dan Aldrich music, 3:30-5:30 pm, Apres Ski, Los Lobo Pub, Black Mt.,

What’s UP

373 Black Mt. Rd., Jackson, 383-4490, www.blackmt.com

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. 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: 5695639.

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, 207935-7292, www.stonemountainartscenter.com.

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.

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, mountain views, benches for seating, sketch, paint, meditate, free, directions/info: www.chocorualake.org.

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

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

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

Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610-7622493.

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.

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

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

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

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

Stay In... One Pot Mediterranean & Other Diet Meals

By Kelly Ross

Happy New Year North Conway and surrounding towns. As nice as the holiday season is, I for one am happy it’s behind us so we can look forward to the new year. The last year ended in a weird way with all that rain after a great snowstorm, and more snow should be on us soon, but not soon enough for the ski areas. Mega feet of pure powder are always a welcome sight in these parts.

So, there is one given every new year for most and that is trying to lose the extra pounds we all put on between Thanksgiving and New Year’s. Many people start off the year with New Year’s resolutions, and more times than not, it is weight related, whether eating better/smarter and/or hitting the gym. I have no way of helping you get to the gym, but I am here to help in eating some great healthy but incredibly delicious food to start things off for 2023. The common themes here are a Mediterranean mentality of ingredients, for the most part, combined with the simplicity of doing so in a one pot scenario, whether in a crock pot/slow cooker or in a single skillet/pot on your stovetop. Many of these are vegetarian, and some have chicken or shrimp. These are all quick to throw together and cook up verry quickly on your stovetop, but the slow cooker obviously takes longer. Regardless of your method, the results will be very taste bud friendly and will be healthy at the same time. Considering the Mediterranean theme, you will see some common ingredients in many of these, but you will not be disappointed. The list includes soups, a salad as well as a few dinner options, but first off is a healthy breakfast twist on a favorite of mine, that being a homemade hash, and this

one is very unique.

I love breakfast any time of day and without doubt my favorite breakfast of all time is making a homemade hash, whether using corned beef and taters, or I often make mine with prime rib after a catering event when I have leftovers. Since talking healthy today, as weird as this may sound to some, this breakfast hash is made with fresh beets and potatoes. Beets are so good, and I love roasting beets for many salads and side dishes. Many think that prepping fresh beets as a high maintenance kind of food, but I tend to differ with that. It’s not that difficult at all. This dish will feed 4 and total time will take barely a half hour.

Beet Hash with Eggs

1 lb small fresh beets, peeled and diced. Small beets are more tender than larger ones

½ lb Yukon gold potatoes, scrubbed and diced

Coarse salt and fresh grind black pepper

1 small onion, diced

2 tbsp chopped fresh parsley 4-8 large eggs

In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley. At this point when the hash is ready, I usually either pouch my eggs or cook them over easy to serve over the hash, or you can make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook

until whites set but yolks are still runny, 5-6 minutes.

Let’s move onto some soups and such, most that can be obviously served as an appetizer or a main course depending on your situation and appetite. I’m going to start with a vegan chili using sweet potatoes and black beans as main ingredients, combined with all the usual delicious southwestern flavors associated with any good chili. This recipe will make 12 cups, about 3 quarts, which will feed 8 or so and will take 35 minutes to prep and another 45 minutes to cook.

Vegan Sweet Potato Chili

4 tbsp extra virgin olive oil

4 dried ancho chiles, 1 oz, stems removed, split lengthwise and seeded 2 medium onions, chopped, about 3 cups

6 cloves of garlic, minced Kosher salt and fresh grind black pepper

4 tbsp tomato paste

4 tsp chili powder

2-3 tsp ground cumin

¼ - ½ tsp cayenne pepper

3 lbs sweet potatoes, 4-5 medium potatoes, peeled and cut into ½ inch pieces, 8 cups

2 cans black beans, 15 oz each, drained and rinsed

Sliced avocados, scallions, shredded cheddar, and crushed corn chips for topping, optional

Heat oil in a medium saucepan over medium-high. Add chiles, onion, garlic, 4 tsp salt, and 1 tsp pepper. Cook, stirring occasionally, until onion is softened and lightly browned, 6-7 minutes. Add tomato paste, chili powder, cumin, and cayenne and cook until fragrant, about 3-4 minutes. Stir in sweet potatoes and 4 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, 20-25 minutes. Let cool 5 minutes. Transfer chiles, 2 cups of the sweet potatoes, and 2 cups of the cooking liquid to a blender and puree until thick and smooth. Return to saucepan along with beans. Cook over medium heat until beans are warmed through, 5 minutes more. Adjust seasoning as desired. Serve, with avocado, scallions, cheese, and corn chips over the top. An awesome option to traditional chili.

Let’s start dipping into some traditional Mediterranean gems of health and flavor. This one is a spinach soup/ stew that uses ground turkey as a protein, and it’s chock full of veggies and yumminess. This will go together in 40-45 minutes and get you 8 servings. I suggest using low sodium chicken broth as well as with the chickpeas to keep this as healthy as possible. As • Cook Out

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for the chickpeas, I use some of them as a thickener by mashing them with a potato masher or fork which helps give the stew a creamy, rich texture.

Hearty Chickpea and Spinach Stew

4 cans low sodium chickpeas, 15 oz each, rinsed, divided

2 tbsp olive oil

1 ½ lbs 93% lean ground turkey

1 tsp dried oregano

1 tsp crushed fennel seeds

1 tsp crushed red pepper

2 medium onions, chopped, about 2 cups

4 medium carrots, diced, about 1 ½ cups

8 cloves garlic, minced 6 tbsp tomato paste

2 quarts chicken broth

½ tsp black pepper

¼ tsp salt

6 cups frozen chopped spinach, thawed, pressed to drain ½ cup grated parmesan Mash 2 cans chickpeas with a potato masher or fork. Set aside. Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds and crushed red pepper. Cook, crumbling with a wooden spoon, until the turkey is no longer pink, 3-5 minutes. Add onion, carrots, and garlic and cook, stirring often, until softened and fragrant, 5 minutes or so. Add tomato paste. Cook, stirring, for 30 seconds. Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk

simmer until the vegetables are tender and the flavors have blended, about 1012 minutes. Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 2-3 minutes. Ladle the soup into bowls. Garnish each serving with 1 tbsp of the parmesan and enjoy.

Keeping with the stew mentality, let’s move things over to the slow cooker. Again, this one is chock full of veggies, and instead of the spinach, this one utilizes kale, which has become such a “go to” over the last bunch of years. Back in my early and midyears of cooking, kale was nothing but a garnish. Not so much nowadays as it is a huge source of mega-vitamins, as well as potassium, phosphorus, zinc and calcium. It truly is a superfood. That being said, this vegan crockpot stew will feed 4-6 and take up to 6 ½ hours in the slow cooker depending on the heat level you set.

Slow Cooker Mediterranean Diet Stew

2 cans no-salt-added fire-roasted diced tomatoes, 14 oz each

3 cups low-sodium vegetable broth

1 cup coarsely chopped onion

¾ cup chopped carrot

4 cloves garlic, minced

1 tsp dried oregano

¾ tsp salt

½ tsp crushed red pepper

¼ tsp fresh grind black pepper

1 can of no salt added chickpeas, 15 oz, rinsed, divided

1 bunch lacinato kale, also known as Tuscan kale, stemmed and chopped, about 8 cups

1 tbsp fresh squeezed lemon juice

3 tbsp extra virgin olive oil

Fresh basil leaves, torn if large 6 lemon wedges

Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on low for 6 hours. Measure ¼ cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tbsp chickpeas and mash with a fork until smooth. Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on low until the kale is tender, about 30 minutes. Ladle the stew evenly into 6 bowls, drizzle with oil. Garnish with basil. Serve with lemon wedges.

Shrimp needs to jump into a recipe this time, and this soup easily eats like a meal. This is very much influenced by an Italian Puttanesca sauce and although this article is dedicated to healthy recipes, this is one I have a tough time eating without an outstanding crusty, rustic whole grain bread, which is better than the white breads anyway. This will be done in less than an hour and feeds 4-6.

White Bean Soup with Tomato and Shrimp

3 tbsp extra virgin olive oil

1 lb raw shrimp, 26/30 per lb, peeled and deveined

1 tsp ancho chile powder

½ tsp salt, divided

½ tsp fresh cracked black pepper

1 medium onion, diced

3 cloves garlic, minced

¼ tsp crushed red pepper

1 can no salt added whole peeled tomatoes, 28 oz

2 cups unsalted chicken broth

1 can of no salt added white beans, 14 oz

2 oz small whole wheat pasta, such as orzo

¼ cup chopped Kalamata olives

2 tbsp capers, rinsed and chopped Chopped fresh parsley for garnish Heat oil in a large pot over medium-high heat. Add shrimp and sprinkle with chile powder and ¼ tsp each of salt and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a clean plate. Add onion and the remaining ¼ tsp each salt and pepper to the pan. Cook, stirring often, until translucent, 3-4 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add tomatoes and broth and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 10 minutes. Roughly mash the tomatoes with a potato masher, leaving some chunks. Stir in beans and mash some, leaving most whole. Return to a boil over high heat. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8-10 minutes. Stir in the shrimp, olives and capers. Serve the soup topped with parsley, if desired.

Scrumptious!

I fully understand that many of these recipes may not be everyone’s cup of tea so to speak as on the norm, half of these aren’t generally my style either, but I do enjoy them from time to time. The following is possibly the one more than any that “may” chase some away as quinoa is a key ingredient in this

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warm salad done slow cooker style. This salad, like some of the soups/ stews, does again eat like a meal as this is loaded with a bunch of good stuff. Also, if you prefer your salads cold like many, once cooked and cooled, refrigerate, and then top with the toppings just before eating. Prep will take 15-20 minutes and total time is more like 3 ½ hours. This will feed 4-6 of you.

Slow Cooker Quinoa Salad with Arugula and Feta

2 ¼ cups unsalted vegetable stock

1 ½ cups uncooked quinoa, rinsed. There are many kinds and colors. They all work great

1 cup sliced red onion

2 garlic cloves, minced, about 2 tsp 1 can chickpeas, unsalted, 15 oz, drained and rinsed

2 ½ tbsp olive oil

¾ tsp kosher salt

2 tsp fresh squeezed lemon juice

½ cup drained, chopped jarred roasted red peppers

4 cups baby arugula, about 4 oz 2 ½ oz feta cheese, crumbled, about ½ + cup

12 oz pitted Kalamata olives, halved lengthwise

2 tbsp coarsely chopped fresh oregano Stir together the stock, quinoa, onions, garlic, chickpeas, ½ tbsp olive oil and ½ tsp salt in a 5-6 quart slow cooker. Cover and cook on low until the quinoa is tender and the stock is absorbed, 3-4 hours. Turn off the slow cooker. Fluff the quinoa mixture with a fork. Whisk together the lemon juice and remaining 2 tbsp olive oil and ¼

tsp salt. Add the olive oil mixture and red bell peppers to the slow cooker and toss gently to combine. Gently fold in the arugula. Cover and let stand until the arugula is slightly wilted, about 10 minutes. Sprinkle each serving evenly with the feta cheese, olives, and oregano.

To serve it cold, cool the quinoa completely after cooking. You can refrigerate the quinoa, covered, for up to a day. Add the olive oil, lemon juice, salt, red bell peppers and arugula. Sprinkle with the feta cheese, olives, and oregano right before serving.

This may be my favorite of the day, although this one does have an unhealthy aspect to it compared to the rest as this one is chock full of tortellini of choice, and we all know there are some incredible versions, stuffed with a bunch of different fillings. I like to use a combo of a few different options to keep things interesting, and more importantly, so darn good. This tortellini soup is as hearty as it gets, has a rich tomato broth. This one is hard not to fall in love with. It only takes 30-40 minutes and feeds 6-8.

Mediterranean Tortellini Soup

2 tbsp olive oil

1 onion, chopped

2 cans diced tomatoes, 14 ½ oz each, undrained

2 tbsp balsamic vinegar

2 cloves garlic, chopped ¼ tsp dried oregano ¼ tsp salt

¼ tsp black pepper

4 cups water

1 qt chicken broth

1 package, 19 oz, frozen or refrigerated tortellini of choice

3 cups fresh spinach

Parmesan cheese to top with at service

In a soup pot over medium-high heat, heat oil until hot. Sauté onion until tender, then add tomatoes, vinegar, garlic, oregano, salt, and pepper and cook 5-7 minutes, or until heated through. Stir in water and broth and bring to a boil. Add tortellini and spinach and cook 6-8 minutes, or until tortellini are tender. Serve immediately. Sprinkle generously with parmesan cheese and dig in.

Next is another chili of sorts, done with chicken thighs and chicken stock and without tomato products. (Sort of a white chili.) Poblano peppers are a great addition to this as it adds a little heat, but more importantly a great flavor. This is another quick one, barely a half hour and feeds 4-6.

Chicken Chili Verde

2 cans no-salt added pinto beans, 15 oz each, rinsed, divided

1 tbsp canola oil

1 ½ lbs boneless, skinless chicken thighs, trimmed and cut into bite size pieces

2 cups chopped onions

2 cups chopped poblano peppers

5 cloves garlic, chopped, about 2 tbsp

4 cups chicken stock

1 ½ cups prepared salsa verde, whether store bought or homemade ½ tsp salt

2 cups frozen corn kernels, about 12 oz

2 cups chopped fresh spinach, about 2 oz

1 ½ cups chopped fresh cilantro

6 tbsp sour cream

Mash 1 cup beans in a small bowl with a whisk or potato masher. Heat oil in a large heavy pot over high heat. Add chicken and cook until browned, turning occasionally, 4-5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4-5 more minutes. Add the remaining whole beans, the mashed beans, stock, salsa, and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach, and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.

The last 3 recipes of the day are more traditional as far as a dinner is concerned. All 3 are done in a skillet, one with chicken, one with shrimp, and this next one is with salmon. They are accompanied by either rice, orzo or couscous and are all fun to make and more so to eat. This salmon dish also has fresh fennel bulbs, which are so delicious if you haven’t been down that road before. The sundried tomato pesto also helps put this over the top. This feeds 4 and takes 40-45 minutes.

One Skillet Salmon with Fennel and Sun-Dried Tomato Couscous

1 lemon

1 ½ lbs fresh salmon, skinned and cut into 4 portions, 6 oz each

¼ tsp salt

¼ tsp fresh grind black pepper

4 tbsp sun-dried tomato pesto, divided

2 tbsp extra virgin olive oil, separat-

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ed

2 medium fennel bulbs, cut into ½ inch wedges, fronds reserved 1 cup couscous, preferably whole wheat

3 scallions, sliced

1 ½ cups chicken broth

¼ cup sliced green olives

2 tbsp roasted pine nuts

2 cloves garlic, thinly sliced

Zest lemon and reserve for later. Cut the lemon into 8 slices. Season salmon with salt and pepper and spread 1 ½ tsp pesto on each piece. Heat 1 tbsp oil in a large skillet over medium-high heat. Add half the fennel and cook until brown on the bottom, 2-3 minutes. Transfer to a plate. Reduce heat to medium and repeat with the remaining 1 tbsp oil and fennel. Transfer to the plate. Add couscous and scallions to the pan, cook, stirring frequently, until the couscous is lightly toasted, 1-2 minutes. Stir in broth, olives, pine nuts, garlic, the reserved lemon zest, and the remaining 2 tbsp pesto. Nestle the fennel and salmon into the couscous. Top the salmon with the lemon slices. Reduce heat to medium-low, cover and cook until the salmon is cooked through, and the couscous is tender, 10-14 minutes. Garnish with fennel fronds, if desired. This is very uniquely done and very much an elegant meal.

For the chicken skillet dish, this one gets the “kitchen sink” award for the day as the ingredient list is a long “who’s who” in spices and herbs combined with charred tomatoes and onion, and Kalamata olives. Again, chicken

thighs are used, and they are infused with lemon, garlic and some of those herbs. This is very easy although total time is a little less than 1 ½ hours and this feed 4.

Skillet Chicken with Orzo & Tomatoes

4 bone-in chicken thighs, skin on, 6 oz each

¼ cup fresh squeezed lemon juice, plus more for serving

3 cloves of garlic, minced

1 tbsp chopped fresh rosemary

2 tsp chopped fresh oregano, plus more for garnish

½ tsp crushed fennel seeds

3 tbsp extra virgin olive oil, separated

½ tsp salt

½ tsp fresh grind black pepper

1 large red onion, sliced into ¼ inch circles

1 pint cherry tomatoes

1 cup uncooked orzo

1/3 cup pitted Kalamata olives

1 ½ cups chicken broth

Chopped fresh flat leaf parsley for garnish

Combine chicken, lemon juice, garlic, rosemary, oregano, fennel seeds and 2 tbsp oil in a large zip-top plastic bag. Seal the bag and refrigerate for 25-30 minutes. Remove the chicken from the marinade and pat dry, discard marinade. Sprinkle the chicken evenly with salt and pepper. Heat the remaining 1 tbsp oil in a 10-inch cast iron skillet over medium-high heat. Arrange the chicken, skin-side down, in the pan and cook, undisturbed, until browned and crispy, about 7 minutes. Flip and cook until browned on other side, about 4 minutes. Transfer

to a plate knowing the chicken is not cooked through. Do not wipe the pan clean. Add onion and tomatoes to the pan and cook over medium-high heat, stirring occasionally, until the onion is charred, and the tomatoes are blistered, about 5 minutes. Preheat oven to broil with rack in center position. Add orzo and olives to the mixture in the skillet, stirring to combine. Stir in broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and nestle the chicken, skin-side up, into the mixture. Cover and simmer over medium-low heat until the orzo is al dente and a thermometer inserted into the thickest portion of chicken registers 165°F, 14-15 minutes. Remove from heat, let stand, covered, for 5 minutes. Uncover and broil until the chicken skin is crisp, 2-3 minutes. Garnish with parsley, oregano and a squeeze of lemon juice and serve right up.

To finish up the day, I offer up a garlicky shrimp and rice skillet dish guaranteed to win over your dinner crowd. This will take 40-45 minutes and take care of 4 of you.

One Pan Garlicky Shrimp and Rice

3 scallions

5 medium cloves of garlic, divided

2 tbsp extra virgin olive oil

2 small-medium bell peppers, chopped

2 tsp lemon zest

¼ tsp crushed red pepper

1 cup long grain white rice

2 cups water

½ tsp salt

12 oz medium raw shrimp, peeled and deveined, 31/35’s or 36/40’s

2 tbsp butter

2 tsp fresh squeezed lemon juice

Lemon wedges for serving time

Slice white and light green parts of scallions and set aside. Thinly slice dark green scallion parts and set aside. Thinly slice 4 garlic cloves, set aside. Grate the remaining garlic clove using a micro plane grater or razor blade if needed and set aside. Heat oil in a large, deep nonstick skillet with a tight-fitting lid over medium-high heat. Add the white and light green scallion slices, bell peppers, lemon zest, crushed red pepper and the sliced garlic. Cook, stirring occasionally, until the peppers slightly soften, 5-6 minutes. Add rice, cook, stirring constantly, for 1 minute. Stir in water and salt, bring the mixture to a simmer over medium-high heat. Cover and reduce heat to low. Cook, undisturbed, until the rice is tender, about 20 minutes, arranging shrimp on top of the mixture but do not stir in during the final 5 minutes of cook time. Remove from heat, let stand, covered, until the shrimp are cooked through, about 5 minutes. Combine butter, lemon juice and the grated garlic in a small microwaveable bowl. Cook on high until the butter is melted, about 20-25 seconds. Stir the mixture and drizzle over the shrimp. Sprinkle with the reserved dark green scallion slices. Fluff the rice but do not stir in the shrimp, using a fork. Serve with lemon wedges, if desired. This is a great dish to pop in the middle of the table and let everyone help themselves.

If you have any questions or feedback, please reach out at fenwaysox10@ gmail.com

Laker Newspaper Company Buys Best Read Guide

Smiley Publishing Group, LLC in Wolfeboro, New Hampshire is pleased to announce they recently reached an agreement to purchase Best Read Guide from Seacoast Media Group in Portsmouth, NH a division of USA Today/Gannett Co., Inc.

Best Read Guide has been in business since 1992 when it was founded by the team at Foster’s Daily Democrat, and was at one time, part of a strong franchise system that had publications in many tourist destinations along America’s eastern seaboard. “Dan and The Laker will make for a great home for Best Read Guide,” said Jay Fogarty, SVP of Development for Gannett. “It’s been a privilege to serve advertisers and readers with the publication over the past several years.”

Production of the magazines at Best Read Guide ceased in 2016 when Foster’s was acquired by Seacoast Media

After 112 years of growing tree and shrub seedlings, the N.H. State Forest Nursery has begun taking orders via its new online store. More than 1,000 customers used it to purchase 150,000 seedlings within the first two weeks of its debut.

The new website, buynhseedlings.com, has a similar feel and appearance to the Nursery’s traditional print catalog, but also has many additional features, including multiple color images of each seedling and a live inventory that allows customers to see the availability of each species and product in real-time.

“Sales at the N.H. State Forest Nursery

Group though statewide distribution to nearly 450 hotels, motels, campgrounds and other tourist destinations throughout New Hampshire’s north county continued. Best Read Guide also services an RFP with New Hampshire’s Department of Business & Economic Affairs to deliver millions of NH tourism materials into New Hampshire’s twelve welcome centers each year. These locations are Canterbury, Colebrook, Intervale, Lebanon, Littleton, Salem, Sanbornton, Seabrook, Sutton, Springfield, and two in Hooksett on opposite sides of route 93.

“It’s a win-win solution for our current customers,” says Dan Smiley, Publisher of The Laker, the flagship newspaper publication of Smiley Publishing Group that. “We’ve been in these important locations since 1984 and providing that people want to continue New Hampshire as a destination,

have increased dramatically over the last several years,” said N.H. Division of Forests and Lands’ Chief of Forest Management, Will Guinn. “Much of this is due to a renewed interest in the outdoors as a result of the pandemic, as well as a desire to help mitigate climate change through planting trees to sequester and store carbon.”

For the past decade, the nursery received approximately 1,000 orders per year, a number that increased to more than 2,500 orders in 2022. Customers range from organizations doing major reforestation projects to tree farmers to individuals with small landscaping projects.

we would do well by our customers to continuing being in them. We will now have The Laker in all twelve rest stop locations and be adding dozens more sites in southern New Hampshire with Best Read Guide’s distribution platform. Some of which will include Concord, Manchester, Portsmouth, Somersworth, Exeter, Hampton Beach and Jaffrey to name a few.”

The Laker, founded in 1984 by Richard and Kathy Eaton has become a mainstay guide for thousands of the Lakes Region’s vacation homeowners on bodies of water like Winnipesaukee, Squam, Winnisquam, Ossipee Lake, Newfound Lake and the 250 plus bodies of water that make up the lakes region of New Hampshire. Their unique focus on arts, entertainment, history and other good news stories along with a strong calendar of events has allowed The Laker to quietly become

“By taking our ordering system online, we’re better able to serve this influx of customers,” said Guinn. “Feedback has been overwhelmingly positive, with almost 95 percent choosing to use the online system.”

The nursery does still offer a paper order form that can be filled out and mailed in, but it expects to slowly transition away from that option as people learn more about the online service.

Customers visiting buynhseedlings. com can shop by category – conifer, hardwood and shrub species, as well as specialty packages – and can also search for specific species. As with most internet sales sites, when customers are ready to complete their purchase, they check out using an online shopping cart, fill out billing information and select either the shipping or pick-up option to complete the transaction.

More than 50 species of bare-root seedlings are offered for sale; all are grown from seed on site at the nursery, which is located within the 880-acre state forest in Boscawen. The nursery has 16 acres of irrigated, outdoor seedbeds and 20 acres dedicated to seed orchards and testing areas, helping to ensure the seedlings it grows are well adapted to the regional climate and conditions.

the paper of record for a unique community that quietly resides within a larger community. “It’s estimated that there are currently 40,000+ vacation homes in the Lakes Region of New Hampshire. That’s a city about the size of Manchester, New Hampshire,” says Smiley. “It should be noted that Maine, New Hampshire and Vermont are number 1, 2, and 3 respectively nationwide for the number of secondary vacation homes inthe United States.” Travel and tourism are a $6,000,000,000 business in New Hampshire powered by over 36 million granite state visitors. In addition to the State of New Hampshire rest stops, Best Read Guide has a strong network of hotels, motels, campgrounds, rental agents, restaurants, attractions and other long term distribution locations throughout the state.

While commonly known conifer and deciduous tree species like balsam fir and red oak are available, less well-known names, like white spruce and black walnut, and a variety of shrubs, including American hazelnut and ninebark, can also be purchased.

The nursery also sells several specialty packages which contain 25 seedlings, consisting of five seedlings of five different species. Specialty packages are designed to help meet the needs of specific projects or management objectives, and include a Christmas tree sampler package, a pollinator package, a wetlands package and many others.

For more information about New Hampshire’s State Forest Nursery and to find a direct link to the online store, visit nh.gov/ nhnursery

Established in 1910, the N.H. State Forest Nursery’s mission is to grow and distribute quality, bare-root seedlings for forestry, conservation and education purposes. The Nursery facility and program are administered by the N.H. Division of Forests and Lands, which is part of the N.H. Department of Natural and Cultural Resources. For more information about the N.H. Division of Forests and Lands, visit nh.gov/nhdfl

Free Fishing Day in NH

If you’ve ever wanted to try ice fishing, why not take advantage of New Hampshire’s winter free fishing day on Saturday, January 21, 2023. That’s a day you can fish without a license in New Hampshire.

Note that all other regulations must be followed. Learn more about fishing rules by reading the NH Freshwater Fishing or Saltwater Fishing digests at www.fishnh.com/fishing/publications.html.

This annual winter event takes place on the third Saturday in January each

year. New Hampshire also offers a free fishing day on the first Saturday in June. Persons participating in a fishing tournament must still hold a license, even on free fishing day.

Find more information about ice fishing in New Hampshire, including videos, a list of bait dealers, and more at www.fishnh.com/fishing/ice-fishing. html.

To read or download the brochure “Safety on Ice — Tips for Anglers,” visit www.wildnh.com/outdoor-recreation/ice-safety.html.