Laker_April_2021

April 2021 | THE LAKER | Page 1

Your Guide to What’s Happening in NH’s Lakes Region

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April • Vol 38 • No 4 Monthly Edition

Spring Is Here!

Inside This Issue... Find More Soul Pine Pottery | Page 3

Outside with Emma | Page 12

What’s Up | Pages 14-15

Yesteryear | Page 17

Page 2 | THE LAKER April 2021

April 2021 | THE LAKER | Page 3

NH’s Rustic Beauty Captured at Soul Pine Pottery

By Sarah Wright Contemporary stoneware ceramics from Soul Pine Pottery will bring the rustic beauty of New Hampshire forests into your home. Molly Harper is the owner and ceramic artist who creates the nature-inspired pottery and décor that will surely garner compliments and start conversations. Her handmade stoneware lamps, vases, and other functional items are thrown on the potter’s wheel and then meticulously textured and hand-painted. Molly’s love for the environment and the many natural things that make New Hampshire unique inspire her work, and it shows. She’s also been a League of New Hampshire Craftsmen Juried Member since 2019.

Molly Harper grew up in Gilmanton, but went to college out-of-state and then travelled around a bit. In 2016, she returned to New Hampshire and settled in Springfield. She originally started making her striking birch tree stoneware when she was living in North Carolina, sorely missing her home state.

“I started creating the birch trees for pottery practice to improve my height while throwing, and also as an homage to the forests of New Hampshire, where I grew up,” Molly says.

She continues, “Birch trees have always reminded me of New Hampshire, and making the very first renditions of the trees in clay brought me back home in a way.” Since she moved back to the state, Molly’s birch creations have taken off, as she realized many other people enjoy the iconic trees, too.

Art has been a part of Molly’s life for as long as she can remember. “I have been a full-time potter since 2017, but have been dabbling with clay and other

media nearly my entire life,” she says.

Molly sketches and paints when she’s not in the studio, and has played around with wood and stone carving, glass, and other mediums. However, she says, “Clay has a special place in my heart though, so I often find ways to bring my other interests down into the studio to integrate with the ceramics process in some way.”

When she was in college, Molly took several classes in ceramics while pursuing a degree in Environmental Policy. She found it so relaxing,

that she got hooked. “My favorite thing about creating with clay is the process—throwing on the wheel is very meditative, and the long process to completion encourages patience and exploration,” she explains.

It’s also a great medium for those who struggle with perfectionism. “Ceramics tends to have a high failure rate, so you learn not to get too attached to individual pieces and just let things go,” she says.

“But clay is also very forgiving of mistakes and can be endlessly recycled in different ways.”

The process from start to finish is a learning experience. Molly says, “It may start out as a block of mud, but clay has a lot to teach you along the way.”

For years, Molly’s studio was over an hour away from her home, but in the fall of 2020, she was finally able to build a home studio. “This was a lifelong dream,” she says. “I’m enjoying the new space and can catch up on orders and work on new ideas.” Her studio consists of two buildings—a renovated workshop and a galvanized steel kiln shed. The two buildings are connected by a wide walkway, and are just down the hill from her cabin. Although she fires mostly with electric kilns, she has plans to construct a raku kiln this summer. In the future, Molly would like to expand into a larger space and be set up in a way that she could teach workshops and one-on-one lessons.

“As a mostly self-taught potter, more school and educational experiences are definitely in the plans as well.” She says, “I look forward to seeing how my work evolves as my knowledge of the art grows.” At this time, Molly’s studio is not open to the public and does not contain a retail space. However, there are many images and video tours on her social media pages.

In addition to the hand-crafted items available on her website, Molly also creates custom orders by request.

“Custom orders are one of my favorite items to create!” she says, “Personalized wedding or anniversary gifts are a frequent request. There is something very special about creating an item • Pottery Continued on page 22

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Page 4 | THE LAKER April 2021

‘Cue The Grill

Delicious, Upscale Dinner Recipes

By Chef Kelly Ross Spring fever is upon us, and it won’t be long before we are all grilling outside as often as we want. But for now, cooking inside for most of us is still the way to go. I want to focus on some great upscale cooking, in the kitchen and in the oven. Sautéing is such a great way to eat some outstanding food. Grilling will always be my favorite way to cook, but, certain foods are at their best coming out of a sauté pan or the oven.

One thing I have talked about is that a filet mignon is as its best when done in a sauté pan. Unless you have done it yourself, or ordered a filet in an upscale restaurant, you might not realize what I am talking about. The best part about cooking a steak on the grill is letting the fat within the steak work its magic by creating flame, which creates the flavor. Although a filet mignon is the most expensive cut of beef out there, that is due to it being extremely tender as there is virtually zero fat content within a filet. Fat is one of those crazy things in meats that although the fat from a steak is the unhealthiest part of the beef, it is the fat that creates the flavor, so it is why when you order a filet out a restaurant that it is generally the only cut of beef topped with a sauce

and other goodies. That is because the filet has less flavor than any other cut of beef, but that tenderness goes a long way with many. I’m going to share a great pan fried filet recipe to end the article.

More times than not, when I think

of an upscale meal out of the kitchen, I think shellfish. Although still outstanding off the grill, most seafood dinners are at their best when coming out of a sauté pan. Like the filet I spoke of, when done in a sauté pan, the sauce in which it is cooked makes all the

difference in the world. For the most part, that is the ultimate game plan for the day, setting you and your family and friends up with some outstanding food.

So yes, most of today will be a seafood treat, but much of what I am sharing can easily have chicken substituted for the seafood. The choice is yours.

Let’s start with an outstanding shrimp recipe. It is absolutely delicious and can be served many ways. I prefer to serve it over a bed of seasoned fried rice, but it works just as well on a plate with your choice of potatoes and veggies. Your portion size will depend somewhat on the size shrimp you use and if you are using it as a dinner or appetizer; they both work wonderfully. I prefer to use 20/24 size shrimp, so as an app, this should give you 5-6 portions. As a dinner, I am thinking more like 3-4. If you are smart, you will be multiplying this recipe.

Sesame Sticky Shrimp 1 lb. shrimp, peeled and deveined, no smaller than 20/24 in size ¼ cup soy sauce 3 cloves of garlic, minced 1 tbsp light brown sugar 2 tbsp rice wine vinegar

• ‘Cue the Grill Continued on page 5

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April 2021 | THE LAKER | Page 5 • ‘Cue the Grill Continued from page 4 2 tbsp olive oil Chopped scallions and sesame seeds for garnish, strongly recommended In a large bowl, combine the soy sauce, garlic, brown sugar, vinegar and one tbsp of the olive oil. Mix well. Pop in the shrimp and incorporate gently to get them coated. Cover and let sit for a minimum of 30 minutes, or 2 hours is best. In a skillet, add the other 1 tbsp of olive oil. On a medium heat, with a slotted spoon, transfer them to the skillet, cook for 2-3 minutes on each side and remove. Add the marinade to the skillet and let it simmer until it thickens to the point it resembles a syrup. Add the shrimp to the pan and toss in the sauce gently for a minute and serve with your favorite side dish.

I generally add chopped scallions and sesame seeds to the top of them before serving. These work wonderfully over rice, lo mien, or even with your favorite potato dish. These are also an outstanding addition to the top of a great summer salad.

Much like the last recipe, this one also works great as an appetizer or the main dish. This time we are using some scallops as the main ingredient.

Although I generally try to share recipes from scratch with you, and although much of this is, there is a small “cheat” involved. The main reason is the alternative would be you needing a good seafood stock thickened into a sauce. The alternative is a couple of cans of cream of shrimp soup which will get you right where you need to be.

This recipe is for 24 large scallops, so

well. (When they are overcooked, they depending on how you want to utilize become quite rubbery.) Ideally, they them, you can figure out the portion should be golden brown and just firm control. Also, if you want to experiment to the touch in the middle. Combine with something good, this can easily the breadcrumbs and parsley. If serving be turned into a pasta dish utilizing over pasta, place the scallops over linguine, fettuccine or even angel hair. the pasta and top with the sauce, or If that is your choice, I would double combine the sauce and pasta, top with the sauce recipe as we all know how scallops and then top all dishes with the pasta loves to absorb a good sauce, plus crumb mixture. If not using pasta, put add a great bread to sop up the excess. I the scallops on individual plates, top usually use the 24 scallops to make six with sauce and then the crumbs. appetizers using 4 scallops per plate, I think it is time to appease my land or four dinners utilizing 6 scallops per lovers for this one. Chicken is delicious plate, but as I said, the choice is all WRAPPED when cooked COMPOSITE properly, and just as yours. The bestOF part VINYL is that this dish importantly, it is definitely the most goes together in 20-30 minutes. versatile of the land proteins. It can Pan Seared Scallops with a Newburg seriously be used in hundreds of ways Sauce and that in and of itself is a beautiful 2 cans of cream of shrimp soup, 10.5 thing. The other great quality regarding oz cans chicken is it is healthy when done 1 cup heavy cream the skinless/boneless way. As much ½ cup dry sherry as I love the grill, cooking boneless ½ tsp Old Bay Seasoning chicken is tricky on the grill as it can be 4 tbsp butter overcooked in a heartbeat if you don’t 24 large scallops, ideally fresh, patted pay attention. However, when doing dry, muscle removed so in a sauté pan with other goodies Salt and pepper and with a sauce of sorts, even if it ¼ cup seasoned Panko or breadcrumbs is a seasoned oil or butter, it is much 2 tsp fresh chopped parsley more of a delicacy. The classic part of Pasta, optional, but if so, double up the cooking with chicken is it combines so first 4 ingredients well with scores of other ingredients.

Bread, if using pasta This dish is a classic example and does For the sauce, over a medium heat, have a Mediterranean flare to it. This combine the first four ingredients and will feed four and goes together in a cook until heated through, stirring half hour. occasionally. Drop the heat to low. In a Mediterranean Chicken with large skillet over medium heat, melt the Sun-Dried Tomatoes, Artichokes, butter. Season the scallops with the salt and Capers and pepper and cook for 3-4 minutes 4 boneless skinless chicken breasts, 6 per side, depending on how thick they oz each (1 ½ lbs), pounded to an even are. Do not overcook. Scallops are thickness great when cooked medium to medium

½ tsp salt ¼ tsp black pepper ¼ cup flour 2 tbsp olive oil 8 oz roasted artichokes 6 oz sun dried tomatoes 3 tbsp capers, drained 2 tbsp fresh squeezed lemon juice 3 more tbsp olive oil Season the breasts with the salt and pepper, then on a plate, dredge each breast in flour on both sides. Heat 2 tbsp of the oil in a large skillet to mediumhigh heat. Carefully, add the chicken DECKING to the skillet and cook for 4 minutes or so on each side, or until you get a nice golden color on both sides of each.

Remove the chicken and set aside.

Add the artichokes, tomatoes, capers and lemon juice to the same skillet on a medium heat. Stir for 2 minutes or so while cooking. Reduce the heat to low, and add the remaining 2-3 tbsp of olive oil, starting with 2 and adding more as needed. Stir well. Push all the veggies to one side of the pan and add the chicken back to the pan. Cook the chicken and veggies on low to medium heat for 5-10 more minutes, covered, until the chicken is completely cooked.

Put a chicken breast on each plate and spoon the veggie mix over each breast and serve immediately with your favorite side dish.

Back to the ocean we go, and this time with some serious spice. This is a combo of shrimp and peppers in a chunky tomato sauce with a mix of great seasoning that is the equivalent to candy for me. I love shrimp and I love

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Page 6 | THE LAKER April 2021 • ‘Cue the Grill Continued from page 5 good heat, so if you do as well, you’re going to love this dish. Again, this is great as an app, or if done as a meal, it goes ideally with rice or pasta. This will feed 4 of you and goes together in an easy 15 minutes.

Fiery Shrimp Diablo 1 lb of shrimp, 20/24 in size, peeled and deveined ¾ tsp salt, divided ¼ tsp black pepper ½ tsp crushed red pepper 2 tbsp olive oil 1 tbsp fresh minced garlic 1 tbsp fresh minced jalapeno pepper 1 cup ½-inch diced sweet onion ¼ tsp dried oregano ¼ tsp dried thyme

½ cup ½-inch diced green bell pepper ¼ cup dry white wine, or tequila ½ cup vegetable stock 14 oz can of whole tomatoes cut into ½ inch dice. Reserve all liquid 1 tsp fresh chopped parsley Combine the shrimp with ½ tsp of the salt, the pepper and the pepper flakes.

Heat a large skillet over medium-low and add 2 tbsp of oil. Add the onions, green peppers, jalapenos, oregano and thyme. Stir and cook for 2-3 minutes or until the onions are just turning translucent. Add the garlic and continue cooking for another 2 minutes. Add the shrimp to the pan in a single layer and turn the heat to medium. Cook for 2 minutes without touching them, then flip and cook for another minute. With a slotted spoon, transfer the shrimp to a bowl. Turn the heat to medium high,

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add the wine or tequila, stock, diced tomatoes and juice and the remaining ¼ tsp of salt. Turn the heat to medium high and bring to a strong simmer while stirring and allow the tomato mixture to reduce until it slightly thickens and much of the liquid has evaporated, about 7-10 minutes. Turn the heat down to low and add the shrimp. Stir gently until the shrimp are warm throughout, 1-2 minutes. Serve over pasta or rice and garnish with the fresh parsley.

I have one more recipe for you before giving you the quick and best way to cook a filet mignon. As for this chicken dish, I like to call it Popeye’s Favorite Chicken, so I am sure you can guess at least one of the key ingredients, but it also has mushrooms, bacon and a great creamy cheese sauce. This very original dish takes about an hour and will feed 4 people. You start cooking the chicken, then the creamed spinach, then the mushroom and at the end, they all go together.

Popeye’s Smothered Chicken w/Bacon and Mushrooms For The Chicken: 1 tbsp butter 4 chicken breasts, 6 oz each (1 ½ lbs), pounded to an even thickness Salt ½ tsp lemon pepper seasoning ¼ tsp paprika Creamed spinach: 1 tbsp vegetable oil 10 oz fresh spinach 4 cloves of garlic, minced 2/3 cup half and half 2/3 cup shredded mozzarella The Rest of The Ingredients: 1 tbsp vegetable oil 4 oz sliced mushrooms 8 slices cooked bacon, crisp, chopped 8 slices of Pepper Jack cheese 1 tbsp chopped jalapenos, fresh or jarred Preheat the oven to 375 degrees.

Using a 13 x 9 glass baking dish, 4 inches high, butter the bottom and also use pan spray all over the pan.

Season the chicken with the salt and lemon pepper seasoning, as well as the paprika. Lay the chicken down flat on the bottom of the dish and bake for 15 minutes or so, maybe a bit longer so the chicken is nearly cooked throughout.

While that is cooking, heat 1 tbsp of the oil in a large skillet on a medium/ high heat. Add the spinach and cook for just a minute or two, covered, until thoroughly cooked and it starts to wilt.

Remove from the heat. Add the minced

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garlic and half and half to the pan and bring to a boil. Add the shredded mozzarella and stir well on high heat until the cheese has melted, about 30 seconds. Reduce the heat to simmer while continuing to stir until you have a nice smooth cheese sauce, add the spinach and continue to stir. Season with salt and pepper as needed and remove from heat. In a separate sauté pan, cook the mushrooms in the 1 tbsp of oil for about two minutes until cooked, but not overdone. Set aside. Take the chicken out of the oven after 15-20 minutes and set the oven to broil, top the chicken with the creamed spinach, the chopped bacon, the sautéed mushrooms and then rip the Pepper Jack cheese into 2-3 pieces per slice and cover the top of everything in the pan. Put into the oven under the broiler for 3-4 minutes until the cheese becomes melted and is a golden brown. Do not burn - so keep an eye on it!

Let’s quickly go through the perfect filet mignon. In a sauté pan, use one tbsp of butter and one tbsp of olive oil per filet and bring to a medium to medium/ high heat. Season the filet generously with sea salt and fresh cracked black pepper on both sides and put into the pan. Add a fresh sprig of thyme per filet to the pan. If you are cooking more than one, I would suggest 2 per pan and once all are done, put on the same sheet pan as they will be finished in the oven. While the beef is cooking on the first side, with a spoon, move the oils around. It’s okay for the butter to brown, but don’t burn. Spoon the butter mixture over the top of the filet while cooking. Once the bottom is browned nicely, flip carefully and continue spooning the mix over the filet, even the thyme is okay to move around. Once both sides are browned nicely, put on a sheet pan. Once all of your filets are done, spoon a little of the mix over them and pop in a 350° oven until cooked to your preferred doneness. Use a thermometer unless you are a seasoned veteran so as to not overcook. Do not serve with the thyme as it will be fairly burnt up. The butter and oil with the thyme gives the filet a great flavor.

That’s it for today, my friends. I’ll see you next month with more fun recipes.

Remember to keep those taste buds happy and if you care to touch base with a question or feedback, reach out at fenwaysox10@gmail.com.

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Page 8 | THE LAKER April 2021

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April 2021 | THE LAKER | Page 9

How About A Game Of WinniOpoly?

By Thomas P. Caldwell The game of Monopoly is one of the most familiar board games, dating back more than 100 years, to The Landlord’s Game, designed by Elizabeth Magie.

Its modern version, credited to Charles Darrow and now owned by the Hasbro company, appeared in 1935. The game’s popularity has spawned several modifications and updates over the years, with Hasbro announcing in March that it is looking for consumers to help determine new Community Chest cards for yet another version, to be released this fall.

Meanwhile, local versions of the game, typically designed as fundraisers for towns or chambers of commerce, have been produced over the years, including 1985’s Follow The Mount — a Lake Winnipesaukee version based on the ports of call of the flagship MS Mount Washington. With Follow The Mount no longer available, there was an opening for a new local game, and Kathy Tognacci, who owns three gift shops in the Lakes Region, came up with WinniOpoly.

Kathy says she got the idea for WinniOpoly after seeing a Facebook posting about the old Follow The Mount game. “Something just clicked, and I said, ‘Why wouldn’t we have something current?”

Kathy did an online search to find out who makes custom Monopoly games and settled on a company in Georgia that would help her figure out how to set one up.

“It’s just going to be a fun game, featuring Lake Winnipesaukee, and my goal was, let’s get a really cool map of the lake in the middle of the Monopoly board and then all around the board, put all the fun local businesses,” she recalled. “So every morning I would get up with my cup of coffee and I started laying [it] out.”

She needed to secure permission from each business on the board, and started contacting them by email. “The people I picked were people that show up at our stores, people I knew, and businesses that do good deeds in the area, like, for example, Patrick’s” which raises money for the Lakes Region Children’s Auction. “I said, obviously, I would love them on the board; they’re across the street from me [in Gilford] and they bring me a lot of business year-round,

The fun and colorful new game was the idea of Kathy Tognacci.

so that started the whole process.”

Gathering the commitments and laying out the board took about three months. The game board included such places as Kimball Castle in Gilford, Funspot in Laconia, and the Yum Yum Shop and Molly the Trolley in Wolfeboro. “Molly the Trolley was an awesome fit for one of my railroads,” she said.

In place of “utilities” on the board, Kathy put in two books by Andy Opel, “The Weirs: A Winnipesaukee Adventure” and “The Witches: A Winnipesaukee Adventure.”

“I really made it custom to the lake and made it really fun,” she said.

“So then the board is coming together and I’m thinking the middle of the board, it really, really has to be something that stands out, so it had to be a picture of the lake, and I was trying to do it so it would be fun and colorful.”

Her search led her to a Yankee Magazine article on the “magic wonders of Lake Winnipesaukee” which featured a map of the lake by Ryan O’Rourke, a freelance illustrator and associate professor of Art and Design at New England College. She ended up purchasing rights to his lake illustration. “It really makes the whole board,” she said.

In purchasing the rights to Ryan’s map, she also obtained large, signed

copies of the illustration that she could frame and sell in her shops. “It’s a great little map and it’s fun,” she said.

It took three months to put the game together, and she decided to upgrade the playing pieces from plastic to pewter “to make it a bit nicer, because we weren’t going to make a cheap game,” she said.

On October 29, after she signed off on the final proof and placed the initial order of 500 games, she thought she had better gauge the public interest. “So right before I closed the store, I shared the proof of the WinniOpoly game on our Facebook page built for the Gilford Country Store. And I said, ‘Coming soon — Who wants one?’ So people

were like, ‘Oh, my God, I love it!’ and I just said, ‘Reserve one here.’ … So that was at 6 o’clock. By 6 o’clock in the morning, when I woke up the next morning for my coffee, and I looked at our social media, we had sold all 500 of them in 12 hours.”

While most of the comments about the game were positive, there was one negative comment that “kind of stuck out to us. … ‘How come Alton Bay isn’t on the map?’”

The town had not been included on Ryan’s original map, but Kathy quickly realized what an important omission it was. “So the next day I reached out to Ryan …. ‘What would it take for you to take that map and just put those two words in that spot?’ ” He agreed, and when she ordered the next 1,000 games, Alton Bay became part of the board.

It took 12 weeks of production time for the games to arrive — too late for Christmas — so for those who wanted to give them as gifts, Kathy had small versions of the WinniOpoly board printed and placed them in gold boxes “like the Willy Wonka gold ticket.”

Kathy said, “People came and prebought hundreds of games to put in the stocking and give to people.”

She noted that the omission on the first 500 copies of the game made them more valuable to collectors, prompting her to set aside 50 of them for that purpose. Meanwhile, 2,000 games now have commitments and she has shipped WinniOpoly to 20 states.

The game is available at Kathy’s three stores: Gilford Country Store, across from Sawyer’s Dairy Bar on Rt. 11 in Gilford; Nahamsha Gifts at 63 Main Street in Meredith; and Live Love Lake at 15 North Main Street in Wolfeboro.

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Page 10 | THE LAKER April 2021

Castle in the Clouds Selected to Participate in Assessment Program Castle in the Clouds, located in Moultonboro, has been selected to participate in the Museum Assessment Program (MAP), which is administered by the American Alliance of Museums.

Through guided self-study assessment and on-site consultation with a museum professional, participation in MAP will empower Castle in the Clouds to better serve its visitors and the community by exceeding the highest professional standards of the museum field.

The museum’s participation is made possible through funding provided by the Institute of Museum and Library Services (IMLS). MAP helps museums strengthen operations, plan for the future, and meet standards through selfstudy assessment and a consultative site visit from an expert peer reviewer.

Castle in the Clouds has chosen to do a MAP Education assessment in order to aid in updating and improving onsite

Courtesy-Adam Goodine - NHPBS. tours and educational programming, as well as expanding school outreach.

“We believe that participating in the program will put us in the best position to create a high-impact and sustainable interpretive plan that allows us to use our site and resources to best serve our community,” says Castle Preservation

Thank you all for your patience this winter as I recovered from Foot Surgery.

We are now open!

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Society Curator and Museum Manager, Robin Sherman.

“Choosing to be part of the MAP program is indicative of the commitment to civic involvement, public service and overall excellence on the part of Castle in the Clouds,” said Laura Lott, president of AAM. “Studies have shown America’s museums to be among the country’s most trusted and valued institutions.

MAP is designed to make them even better.”

Since its creation in 1981, the MAP program has served over 5,000 museums. MAP is supported through a cooperative agreement between AAM and IMLS. For more information,

including a complete list of museums participating in MAP, please visit www.aam-us.org/map, call 202289-9118 or e-mail map@aam-us.org.

The website also has information about museums across the country that have previously participated in MAP and other AAM Excellence Programs (such as Core Document Verification and Accreditation).

AAM is the only organization representing the nation’s entire museum community and has been dedicated to promoting excellence within the museum field for over 100 years. Visit www.aam-us.org.

The Institute of Museum and Library Services is the primary source of federal support for the nation’s 123,000 libraries and 35,000 museums. To learn more about the Institute, please visit: http://www.imls.gov.

Castle in the Clouds is owned and operated by the Castle Preservation Society, a 501(c)3 nonprofit organization whose mission is to preserve, interpret, and share the buildings and landscape of Castle in the Clouds as a cultural resource for the benefit of the public.

It will open for the 2021 season on May 29. For more information or to plan your visit, call 603-476-5900 or visit castleintheclouds.org.

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April 2021 | THE LAKER | Page 11

Meredith Gallery Hosts “Pass the Butter” Exhibit

An example of new handmade items available at ArtWorks Gallery in Chocorua.

Springtime at ArtWorks Gallery ArtWorks Gallery at the Chocorua Creative Arts Center, located at 132 White Mountain Highway in Chocorua Village, is leaping into spring with a fresh new look.

During this most challenging past year, 30 plus local artists and artisans have been working hard to create new and exciting pieces.

Newest members are Matt Cohen, a dynamic wildlife photographer who captures our woodland and lake friends superbly, and Anne Chant, a wizard with the needle, who turns mere fiber into delightful hats in sumptuous

colors.

ArtWorks is here to enhance the richness of the visual world one treasure at a time. Please visit, and plan to wear a mask. Come browse, ponder, contemplate, perhaps purchase, and always enjoy. The gallery is open on the first Friday of the month from noon to 7 pm and every Saturday and Sunday from 10 am to 5 pm.

You may visit ArtWorks on Facebook, and also at www.ChocoruaArtworks. com, call 603-323-8041 or email artworks4us2@gmail.com.

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The League of NH Craftsmen Meredith Fine Craft Gallery in Meredith will host an exhibit of butter dishes during the month of April.

The first known butter dish was created by cutlery and hollowware company Simpson, Hall, Miller & Co. around 1880. Before refrigeration, many butter dishes had a little chamber to store ice chips in order to keep them cool. Other variants, one notable type called a French butter dish, contained a base full of water instead of ice that surrounded an airtight cup which held the butter. Because of refrigerators, most butter dishes now function simply to protect butter and serve as a nice addition to tableware.

Participating League juried artists have hand crafted butter dishes

specifically for the exhibit, “Pass the Butter.” You will find a variety of oneof-a-kind pieces available to purchase at the Meredith Fine Craft Gallery.

To inquire about the exhibit, call 603279-7920, visit/shop http://meredith. nhcrsfts.org, or stop into the gallery at 279 Daniel Webster Highway, Meredith, NH. The League of NH Craftsmen is a non-profit organization that encourages and promotes the creation, use and preservation of fine contemporary and traditional hand craft. The League represents the signature of excellence in fine craft, through the work of its juried members, and its rigorous standards for self-expression, vision, and quality craftsmanship.

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Page 12 | THE LAKER April 2021

NH Outside with Emma Water Sprouts and Sucker Prevention on Trees

By Emma Erler When trees are stressed or have suffered some sort of trauma, they often respond by producing upright shoots called water sprouts and suckers. By most definitions, water sprouts are shoots that develop on the trunk and branches of trees, while suckers are shoots that grow from roots or the base of a tree. Water sprouts and suckers grow from dormant buds in the bark and are weakly attached to trees unless they’ve been allowed to grow for many years. They are both problematic because they can crowd the canopy of trees, reduce flowering and fruiting, alter plant structure, make trees more susceptible to wind and ice damage and ultimately look unsightly.

Water Sprouts on Trees Water sprouts occur due to stress or injury from storm damage, root loss, soil compaction, topping, disease, over-pruning or drought. Determining the cause of the sprouting and fixing it is the key to keeping water sprouts from returning. Simply removing them all without correcting the underlying issue will usually result in sprouts promptly growing back. If you have a tree with many water sprouts, the best approach is usually to leave some of them because sprouts can help a tree rebuild its energy reserves.

Water sprouts can be thinned so that they are spaced apart and grow away from the trunk and permanent branches. Keep in mind, if too many sprouts are cut off at once they will grow back. Shortening water sprouts is another option that will keep shoots from getting too long and will

slow their growth and regeneration.

Shortened water sprouts may also be pruned into strong limbs over several seasons to replace weak limbs in the crown of the tree.

Some tree species naturally produce more water sprouts than others. Crabapples, oaks, maples and dogwoods will frequently develop numerous water sprouts in their crowns and require regular pruning to create and maintain good structure.

Suckers on Trees Similar to water sprouts, suckers can be a sign of stress in a tree. If they are allowed to grow, they can form multiple trunks or grow up into the lower parts of a tree. On grafted trees, suckers can be a symptom of partial incompatibility between the rootstock and scion if the two aren’t perfectly matched for size

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or variety. Suckers that grow from below a graft union will usually have a completely different appearance from the variety of the main stem and may outgrow the desired variety unless they are removed. Additionally, suckers can be the consequence of an injury to the base of the tree trunk from lawn mowers and string trimmers, or significant injury to the crown of the tree.

Unlike water sprouts, suckers should be removed as soon as they appear.

Once suckers start developing on a tree they will usually continue to occur for the rest of that tree’s life and will need to be removed regularly. Suckers that grow up in lawns are easy to manage with a lawn mower; those that grow from the base of the trunk or from roots in landscape beds will need to

be removed by hand. Ideally, they should be cut back to the point where they emerge from a root or the stem, as leaving a stub can make the problem worse by causing multiple shoots to form. Removing suckers that arise from roots may require a little digging.

There are products for sale that contain synthetic auxins (NAA) that are labelled to control sprouts on certain trees. Unfortunately, little research has been conducted on their effectiveness on landscape trees.

Similarly, some herbicides have been shown to be effective at controlling and suppressing suckers, but they are not recommended for use on ornamental plants. Herbicides applied to suckers have the potential to harm the parent plant.

In conclusion, the best way to prevent water sprouts and suckers on trees is to keep the trees as healthy as possible with proper culture and pruning. If your trees already have lots of sprouts, do your best to figure out what is causing them stress, and do your best to correct it.

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

April 2021 | THE LAKER | Page 13

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Please call ahead for all event listings for updates and COVID-19 restrictions. Information and schedules subject to change.

Through April 30, Pass the Butter exhibit, League of NH Craftsmen Meredith Fine Crat Gallery, 279 DW Highway, Meredith, 279-7920, http://meredith. nhcrafts.org.

April 5, Green Mt. Book Club, meets once a month via Zoom for book discussion, Green Mt. Conservation Group, 3 pm, info: www.gmcg.org.

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Nickels & Dimes Boutique Thrift & Consignment Store

April 7, Walk & Talk Book Group: Naming & Noticing, meet in front of library for socially distanced walk around the village, and discussion of books about nature, Cook Memorial Library, 93 Main St., Tamworth, 10-11 am, 3238510, www.tamworthlibrary.org. (Rain date April 14) April 10, Apple Tree Grafting Workshop, led by Branch Hill Farm executive director Jared Kane, 10 am-noon, presented by Moose Mt Regional Greenways & Branch Hill Farm, Milton Mills, pre-register: 978-7125 or email kari_lygren@ branchhillfarm.org.

April 10, Dueling Pianos, concert, Franklin Opera House, 316 Central St., Franklin, info/tickets: 934-1901.

April 10, Firsts of the Year – Songbird Search, 10 am-noon, walk the property in search of first songbirds to return after winter, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.

April 10, Introduction to Nature Journals, 1-3 pm, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.

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April 13, Virtual Science Pub: Our Nocturnal Neighbors: NH’s Bats, 6 pm, virtual science program, Squam Lakes Assoc., Holderness, www.squamlakes. org, 968-7336.

April 15, “Snow Bound” revisited: An Adventure in the Mountains and the Studio, 7 pm, virtual program, Museum of the White Mountains, Plymouth, email: rrenman@plymouth.edu.

April 16, Ice Out, live virtual event by NH Boat Museum, with special guest Charlie Moore, events, auctions, info: www.nhbm.org.

April 17, Books ’n Puzzles Sale, 9 am-noon, First Congregational Church, Rochester, info: 332-1121, email: firstucc@atlanticbbn.net.

April 17, Family & Friends Fun Day: Mud Tracking, 10 am-noon, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www. prescottfarm.org.

April 17, Become a Meteorologist, 1-3 pm, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.

April 23-May 2, A Midsummer Night’s Dream, virtual show, Advice To The Players, get the link by emailing: contact@advicetotheplayers.org.

April 24, Naturalist Led Hike, 10 am-noon, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.

April 24, Soapmaking 101, 1-3 pm, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration: 366-5695, www.prescottfarm.org.

April 27, Full Moon Hike, 7-8:30 pm, Prescott Farm, 928 White Oaks Rd, Laconia, pre-registration recommended: 366-5695, www.prescottfarm.org.

April 28, Pollinators, Chocorua Lake Conservancy program, Cook Memorial Library, Main St., Tamworth, 7-8 pm, 323-8510, www.tamworthlibrary.org.

April 29, BJ Hickman Magic Show, 10 am, Franklin Opera House, 316 Central St., Franklin, info/tickets: 934-1901.

May 1, Yard Sale, 9 am-noon, First Congregational Church, Rochester, info: 332-1121, email: firstucc@atlanticbbn.net.

May 1-June 10, WASP: The Untold Story, exhibit, Wright Museum of WWII, 7 Center St., Wolfeboro, info: wrightmuseum.org, 569-1212.

May 1-June 10, Women and the War Effort: Recruiting Posters of WWII, exhibit, Wright Museum of WWII, 7 Center St., Wolfeboro, info: wrightmuseum. org, 569-1212.

May 7, First Friday Art Night, noon-7 pm, Artworks, 132 NH Rt. 16, Chocorua, view creative works by local artists, www.chocoruaartworks.com, 323-8041.

259 Endicott Street North, Laconia, NH 603-366-4466 • www.kellerhaus.com

May 11, Virtual Science Pub, Zooplankton, Free Ranging Lake Cattle and Defenders of Water Quality, 6-7 pm, adult program, Squam Lakes Natural Science Center, info: 968-7194, www.nhnature.og.

May 15, The Harp Twins, Franklin Opera House, 316 Central St., Franklin, info/tickets: 934-1901.

April 2021 | THE LAKER | Page 15

What’s UP

your guide to what’s happening in NH’s Lakes Region...

ONGOING

Art to You with Larry Frates, free virtual cartooning lesson, Tuesdays at 1:30 pm, Belknap Mill, Laconia, on Facebook Live, 524-8813.

ArtWorks Gallery & Fine Crafts, open 1 Fridays noon-7 pm; Sat. & Sun. 10 am-5 pm, www.chocoruaartworks.com, 132 Rt. 16, Chocorua, artworks4us2@ gmail.com, 323-8041. st

Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, info/call for hours: 524-8813, www.belknapmill.org.

Belknap Mill Book Club, 6 pm, meets virtually April 28, May 26, June 30, July 28, August 25, September 29, October 27, November 24 and December 29. Email: bookclub@belknapmill.org.

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

Chapman Sanctuary and Visny Woods, nature trails open for walking, please respect forests and do not litter, 740 Mt. Israel Rd., Center Sandwich, 284-6428, www.chapmansanctuaryvisneywoods.com.

Curbside Food Pickup, 11 am-3 pm Tuesdays & Fridays, call ahead with your order for farm fresh foods, meats & more, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 323-7591, remickmuseum.org.

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

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

Gilmanton’s Own Market, farmers market with fresh produce and more, order goods and for pick-up details, visit https://gilmantonsown.wordpress.com.

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

Knot Only Knitters, virtual knitting & fiber arts group meets every Monday 2:30-4:30 pm, Minot Sleeper Library, 744-3352, www.minotsleeperlibrary.org.

Lakes Region Art Assoc. Gallery, open Thurs.-Sundays from 11 am-7 pm, exhibits by local artists, Suite 132, Tanger Outlet, 120 Laconia Rd., Tilton, 998-0029.

Spring in for handcrafted gifts for all occasions. you can also SHOP ON LINE at meredith.nhcrafts.org Mon - Sat: 10 AM - 5 PM, Sun: 12 PM - 5 PM 279 DW Hwy. • Meredith • 603-279-7920 • Meredith.NHCrafts.org Like us on Facebook so you can see other beautiful things made by NH’s finest artists ~www.facebook.com/nhcraft

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Laverack Nature Trail at Hawkins Brook, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Meredith, info: 2799015.

League of NH Craftsmen Meredith Fine Craft Gallery, fine handmade crafts and art for sale, workshops, 279 Daniel Webster Highway, Meredith, hours/info: 279-7920.

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Loon Center, 183 Lees Mill Rd., Moultonboro, 476-5666. Walking trails, please follow pandemic guidelines, wear facemasks.

Mount Washington Observatory Weather Discovery Center, interactive science museum, virtual programs only during Covid-19, science of climate and weather, 2779 White Mt. Highway, N. Conway, 356-2137, www. mountwashington.org.

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

North East Motor Sports Museum, open Saturdays from 10 am-4 pm, this year’s exhibit: Midget Cars, 922 Rt. 106, Loudon, info: 783-0183. www. nemsmuseum.com.

Prescott Farm Environmental Education Center, Laconia, trails open for hiking. Prescott Farm is located at 928 White Oaks Road in Laconia; www. prescottfarm.org.

Quincy Bog Natural Area, 131 Quincy Bog Rd., Rumney, open to public, take the nature trail around the bog, please respect rules to protect animals and bog environment, free, info: www.quincybog.org.

Sandwich Sidehillers, meets monthly, trail clearing for snowmobiles, snowshoers, etc., Sidehillers clubhouse, 303 Wing Rd., N. Sandwich, sidehillers@gmail.com.

Sculpture Walk, self-guided tour of sculpture locations around downtown Meredith, sponsored by Greater Meredith Program, free, maps/info: 279-9015.

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Page 16 | THE LAKER April 2021

Interactive Apple Grafting Workshop Have you always wanted a certain type of apple tree, but haven’t been able to find it? Join Branch Hill Farm and Moose Mountains Regional Greenways for a special apple tree grafting workshop on Saturday, April 10 from 10 am to noon. Back by popular demand, this workshop will be led by Branch Hill Farm’s Executive Director, Jared Kane, at Branch Hill Farm’s barn in Milton Mills, NH. The interactive workshop will include an introductory slide presentation, as well as hands-on training. By the end of the class, each person will have

completed grafting their own small apple tree to take home, with scions collected from a variety of heirloom trees. Participants will be able to choose between trees that produce baking, eating or cider apples. This workshop costs $20.00 for materials.

Jared Kane is an experienced orchardist. Before becoming the executive director at Branch Hill Farm in 2019, he started his own apple orchard, Jug Hill Orchard in Milton Mills. Jared has won national awards for his small-batch hard cider.

In 2019, Jared began the Preservation

Orchard at Branch Hill Farm dedicated to protecting the rich heritage and biodiversity of New England heirloom apple varieties.

Online pre-registration is required for both workshops and earlier registration is advised since class size is limited.

To offer safe outdoor activities during Covid-19, all participants are required to wear masks and to practice proper social distancing. Workshops will take place rain or shine.

Please call Branch Hill Farm’s Education Coordinator, Kari Lygren, at 603-978-7125 or email kari_lygren@

branchhillfarm.org with any questions.

Branch Hill Farm is a 3,000 acre award-winning tree farm in the American Tree Farm System, and is also a working agricultural farm. The farm has been recognized as New Hampshire’s outstanding tree farm on three occasions, New England’s outstanding tree farm on two occasions, and placed second in the National Tree Farm competition in 1990. Branch Hill Farm is located in Milton Mills, New Hampshire and is owned by the Carl Siemon Family Charitable Trust.

Family & Friends Fun Day Returns to Prescott Farm On Saturday, April 17, Prescott Farm welcomes the community to its White Oaks Road, Laconia, NH, property for the Spring Family & Friends Fun Day. The two fun- and fact-filled sessions are Mud Tracking and Become a Meteorologist.

Mud Tracking, which runs from 10 am to noon, is the perfect program for curious learners who want to really get their hands dirty. Program attendees will trek in the woods and search for signs of animals welcoming back the warmer weather. Educators will help guests identify animal tracks in the mud

and preserve discoveries by making a plaster cast of an animal track.

Become a Meteorologist, which takes place from 1 to 3 pm, will help answer that age-old question: what’s the weather going to be – and why? Guests will learn to set up a homemade weather station to take daily weather measurements in order to learn more about the climate of New Hampshire.

Family & Friends Fun Days are brought to the public with the generous support of NH Electrical Cooperative Foundation. Their sponsorship allows Prescott Farm to offer this program at no charge to

participants.

A full calendar of programs, descriptions, age level recommendations, fees, and registration information is available at prescottfarm.org.

Prescott Farm is a nonprofit 501c3 dedicated to environmental education and preservation. For more than 20 years, Prescott Farm has been a destination for people of all ages to learn about New Hampshire wildlife, ecology, natural history and cultural history through hands-on public programs and service learning opportunities in the beautiful Lakes Region of

New Hampshire. It is a designated wildlife viewing area with over 160 acres of idyllic farmland, forest and pastures open daily, year-round to the public including more than three miles of woodland, pond and field trails, heritage gardens, and a Natural PlayScape, as well as Fledglings Nature-Based Preschool and WildQuest summer and vacation camps. For more information about Prescott Farm and all of its programming and ways to help, please visit www. prescottfarm.org.

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April 2021 | THE LAKER | Page 17

Yester year

Delightful Vacations in Days Gone By

By Kathi Caldwell-Hopper Alton Bay – and most of the Lakes Region as we know it today – moved at a slower pace in the late 1800s and early 1900s. Vacationing was more sedate as well. The wealthy, with more time on their hands than working people, spent lengthy summer stays at hotels on Lake Winnipesaukee and the surrounding smaller lakes.

Others chose to take a summer vacation at the grand hotels springing up or already existing in the White Mountains, while lake lovers packed up the family and booked lodgings in the Lakes Region.

The push was on to escape the hot summers in the cities and the Lakes Region offered a refreshing and relaxing way to spend the weeks from June to early autumn. The hotels in the area could provide lodgings, meals and lots of room to spread out.

Many of the old hotels are now gone, victims of changing times or fires which razed wooden buildings in those years. However, some structures remain as private homes or estates and others live on in the memory as wonderful vacation spots.

One such hotel was the Oak Birch Inn in Alton Bay. With the lake just steps away, the inn was located on today’s

The Oak Birch Inn, Alton Bay.

Route 28A. Built in 1903, the Oak Birch had what vacationers wanted: good lodgings, delicious meals, and entertainment from boating to an onsite movie theatre (showing silent movies in its early days).

The inn was near the water, with great views and easy proximity to the railroad station in Alton Bay. The lodging establishment was open from June to the beginning of October.

(Many inns and cottages kept to similar schedules at the time, because late spring/early summer could still be chilly and keeping guests warm would have been a bit difficult.)

But in the summer, Alton Bay was a great place to be for fun and relaxation.

Early pleasure boats, mail boats and

canoes plied the waters, children played on the beach sand and splashed in the lake and the summer sun brightened everything.

An early brochure, when Mrs. C. G. Francis was the owner, shows an automobile in front of a bank of steps that led to the inn on its hillside location.

Other photos show a huge porch that spanned the front of the inn; one can imagine guests whiling away the days watching the world go by, reading and sipping lemonade and socializing with fellow guests each summer.

In its heyday, guests and locals could enjoy a meal in the dining room, with a décor, according to a historical article

by Judy Fry, that featured paneling and ample tables.

• Yesteryear Continued on page 18

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Page 18 | THE LAKER April 2021 • Yesteryear Continued from page 17 A brochure described the inn: “The dining room commands a charming view of the lake; being well-lighted, airy, with an open fireplace, giving cheer on an autumn day.” Off the main dining room smaller spaces could

be reserved for “private suppers” or “rarebit” parties.

Warming fireplaces were large and could be enjoyed in the living room, reception hall, lounge and dining room on a chilly summer evening or a rainy day.

Upon arrival, guests were shown to their rooms, with great views of the

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Depending on their booking, guests could choose a room with a shared bath or a private bathroom. A few rooms catered to families with adjoining rooms.

After dinner, taking in a silent movie provided entertainment. If that wasn’t enough, one could attend occasional dances where guests dressed in style.

Other guests reserved bungalows, near the main inn, with good lake views. The small cottages had the latest in “modern conveniences and equipment” and guests could cook for themselves. Each bungalow had a living room with fireplace, a porch, a bathroom (with hot and cold running water!), and bedrooms.

There also was a bowling alley and it provided even more fun for guests or area residents.

By the 1980s, the owner preserved the wooden pine wainscoting and huge fireplaces. He brought in furniture and chandeliers from the former Narragansett Hotel in Maine and tavern chairs from another seacoast hotel.

Sadly, the glory days of the Oak Birch Inn ended in 1989, when the inn burned. While the inn was no longer there, it certainly lived on in the fond memories of hundreds of guests and locals.

The Oak Birch Inn was not the only large hotel on this section of Lake Winnipesaukee. Those seeking vacations chose Alton and Alton Bay because it was close to railroads and the lake. In the early days of Alton, the Fifield House served as an important lodging establishment, according to

“Alton A Town to Remember”. It offered rooms and a dining room, as well as a blacksmith shop with horses for hire. Over time, it was enlarged and renamed the Munroe House, and still later, it was called the Village Inn. Located on Main Street, it was a beautiful, large structure and probably a centerpiece of the village at one time.

Like many other hotels of that time, it burned.

Also in Alton, the Savage House was run as an inn. Surely the large and stately inn must have attracted vacationers with the railroad line not far away. It was run off and on as an inn until the late 1930s. The building was later used for a number of businesses, as well as serving as an American Legion Hall.

“A History of Alton New Hampshire”

by Burton McLain Griffin gives information about the White Lodge, which was built around 1875. The Grecian-Victorian structure was owned by resident D. Melvin Mooney and he operated it as a tavern and lodging establishment. In the early 1900s, it was owned by William Rockwell Clough and his wife. (Clough was the inventor of the paperclip.) Widely traveled, the Cloughs entertained some of the people they met on trips, bringing the outside world to the town. After a fire, the home was refurbished and later, in the 1950s, it ran as a restaurant and tourist home called the White Lodge.

With large Grecian columns and stately architecture, the building was quite elegant.

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Maxfield Real Estate’s “We Care” Program We understand that the fabric of our communities and the well being of our residents are important to our well being as a company. In 1999, on our 45th anniversary, we established a charitable program called “We Care” to help support the communities that support us.

Our Mission • To help enrich and improve the quality of life for area residents and their families by donating a percentage of each commission dollar to non-profit organizations which are located within the company’s service area or benefit these communities in some way. Maxfield Real Estate, now in its 67th year, has three Lakes Region offices: Alton, Center Harbor, and Wolfeboro.

• To continue Maxfield Real Estate’s vision of expressing gratitude to people who use the company for their real estate needs which support the non-profit organizations that are so beneficial to local citizens and their families.

• To annually endeavor to support the promotion and success of this program with contributions from the management, sales agents, clients and customers.

Past Beneficiaries of the “We Care” Program • • • • • • • • • • • • • • • • • • • • •

Alton Food Pantry Alton Senior Center American Red Cross Boys & Girls Club of the Lakes Region Castle Preservation Society Child Advocacy Center of Carroll County End 68 Hours of Hunger Great Waters Music Festival Greater Lakes Region Children’s Auction Interlakes Community Caregivers Kingswood Youth Center Lakes Region Humane Society Life Ministries Food Pantry Make-A-Wish Foundation Meredith Food Pantry New Hampshire Audubon Society New Hampshire Humane Society Pemi Baker Community Health The Nick Recreation Park Wolfeboro Police K9 Unit Wright Museum

Since 1999 our “We Care” Program has raised over $1,240,938 for more than 375 local charities.

Call us today – let us be your hometown hero for buying or selling a property in the Lakes Region.

WOLFEBORO: (603) 569-3128 | ALTON: (603) 875-3128 | CENTER HARBOR: (603) 253-9360

Page 20 | THE LAKER April 2021

Greater Ossipee Area Chamber of Commerce Higher Education Scholarships The greater Ossipee Area Chamber of Commerce is accepting applications for adults pursuing a degree/certification at a college/university/technical school.

The GOACC will be awarding $1,000 scholarships in June 2021.

Applicants must be residents of one of the following towns: Effingham, Freedom, Madison, Ossipee, Tamworth or Sandwich.

Scholarship applications are available at www.ossipeevalley.org/ scholarships.html.

Completed applications must be

mailed to: The Greater Ossipee Area Chamber of Commerce, PO Box 121, West Ossipee, NH 03890-0121 and received by April 12, 2021.

The GOACC Scholarship is funded by the generosity of Fundraiser sponsors and participants, and donations made by the community. For more information about the GOACC Scholarship Fund, and the Annual Golf Tournament Fundraiser, please visit www.ossipeevalley.org or email info@ ossipeevalley.org.

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Charlie Moore to host NH Boat Museum’s Virtual Ice Out Celebration While ‘IceOut’ on Lake Winnipesaukee traditionally marks the start of spring in the Lakes Region, it also kicks off the 2021 season for the New Hampshire Boat Museum ( N H B M ) .

Scheduled to take place on Friday, April 16, Ice Out will go virtual this year with special guest Charlie Moore, 11-time Emmy award Charlie Moore winning TV host.

Known as “The Mad Fisherman,” Moore is host of “Charlie Moore Outdoors,” nationally syndicated TV series “No Offense,” and “Bruins Academy” and creator, writer, and executive producer of “Behind the B” with the Boston Bruins.

“We are thrilled to have Charlie with us this year,” added Martha Cummings, executive director of the NH Boat Museum. “This year’s Ice Out is going to be a lot of fun with a live auction, museum updates, music and more.”

The virtual event also features restaurants, O Bistro (Wolfeboro) and Canoe (Center Harbor), both of whom will offer special dinners that Ice-Out attendees can order and pick-up on their own.

“While we can’t dine together inperson, we can virtually enjoy a meal together,” Cummings said.

In advance of the live virtual event, Ice-Out features a silent auction that will take place online from April 2 until April 16 at noon. “If folks can’t make it to Friday’s virtual party, they can still find some great offerings at the silent online auction and support NHBM,” added Cummings.

Expected items for both auctions will range from weekend getaways and unique boat excursions to watersports activities, gift baskets, gift certificates and more.

Event proceeds will support NHBM and its programs and services.

NHBM’s Ice-Out is sponsored by FL Putnam, O Bistro and Canoe. Virtual party tickets are $25 per household (or screen).

To purchase tickets or to learn more, visit nhbm.org.

Founded in 1992 by antique and classic boating enthusiasts, NHBM is committed to inspire people of all ages with an understanding of, and appreciation for, the boating heritage of New Hampshire’s fresh waterways.

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April 2021 | THE LAKER | Page 21

Overhead Door Options, Inc. offers a wide variety of quality residential and commercial garage doors and openers. We provide prompt, professional maintenance and repair service on all makes and models of garage doors.

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603-279-5700 | www.overheaddooroptions.com | 185 Waukewan Street, Meredith, NH

Page 22 | THE LAKER April 2021 • Pottery Continued from page 3 specifically for an individual or couple, and the stories I receive in return are often sweet and priceless.” One of her favorite orders was for a gentleman who designed a piece for his wife of 45 years, engraved with the dates they met, got engaged, and wed, as well as with all of their children’s and grandchildren’s birthdates. Molly says, “He wanted the piece to look like a heritage tree that the family had added to over the many years they were together. The stories he told Boat Towing - 24-Hour Service were soTOW lovely, BOATand U.S. it was an honor to Winnipesaukee / Lakes Region captureLake a small part their life together 24-Hour Dispatch:of 603-293-2300 Tow Boat U.S. “The Boat Owner’s Auto Club” … in the large birch bark piece.”

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Call today for membership Molly’s products are also available information. We also provide recovery and salvage. at a few local retailers in the area. www.NHmobilemarine.com Meredith Fine Craft Gallery at 279

Daniel Webster Highway in Meredith, NH carries her ornaments, classic and mushroom birch vases, birch mugs and cups, and birch lamps; her ornaments and classic birch vases are sold at The Franklin Studio at 366 Central Street in Franklin, NH; and Riverview Artisans, LLC at 26A Central Square in Bristol offers Molly’s ornaments, classic birch vases, and birch bowls, mugs, and cups. She’s also hoping to be at craft fairs again, after cancellations last year due to Covid-19. Upcoming shows include May 29, 30 and 31 at Mill Falls Marketplace in Meredith, TOWBOATUS SERVICES Ports offer Towing, andMost September 4, Soft5 Ungroundings, and 6 in Alton Battery Jumps & Fuel Delivery.

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Our Nocturnal Neighbors: New Hampshire’s Bats The Squam Lakes Natural Science Center, Squam Lakes Association, and Squam Lakes Conservation Society partner to bring Science Pubs to a virtual audience. Virtual Science Pubs will look deeply at the secret world of Squam.

A fascinating event will take place on Tuesday, April 13 at 6 pm, and will focus on “Our Nocturnal Neighbors: New Hampshire’s Bats” with Haley Andreozzi, Wildlife Outreach Program Manager, University of New Hampshire Cooperative Extension, and Sandra Houghton, Wildlife Diversity Biologist, NH Fish & Game.

Bats in New Hampshire have seen significant population declines in recent years. The discussion will include more about what is causing the decline and how people can help conserve bats.

There is no charge to attend but advance registration is required. To register for this event, and learn about

upcoming programs and membership, go to www.nhnature.org or call 603-

968-7194.

The mission of Squam Lakes Natural Science Center is to advance understanding of ecology by exploring New Hampshire’s natural world.

Through spectacular live animal exhibits, natural science education programs, guided Squam Lake Cruises, public gardens, and a nature-based Montessori early learning center, the Science Center has educated audiences of all ages since 1966 about the importance of our natural world. The Science Center is accredited by the Association of Zoos and Aquariums (AZA) and is the only AZA-accredited institution in northern New England.

Squam Lakes Natural Science Center is located on Route 113 in Holderness, New Hampshire.

For further information, visit www.nhnature.org.

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April 2021 | THE LAKER | Page 23

MELVIN VILLAGE MARINA, INC. on Lake Winnipesaukee

WWW.MELVINVILLAGEMARINA.COM NEW, PRE-OWNED & BROKERAGE BOAT SALES BOAT RENTALS SERVICE & PARTS DEPARTMENT FUEL DOCK & SHIP STORE BOAT REGISTRATIONS NH TEMPORARY BOAT LICENSES

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Page 24 | THE LAKER April 2021