February 2022 | THE LAKER | Page 1
Your Guide to What’s Happening in NH’s Lakes Region
FREE
February • Vol 39 • No 2 Monthly Edition
Enjoy Winter Fun!
Inside This Issue... Find More Curling | Page 3
‘Cue the Grill | Page 10
What’s Up | Pages 14-15
Yesteryear | Page 20
Page 2 | THE LAKER February 2022
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The Lakes Region Curling Association is Back on the Ice! by Lori Tremblay It’s time to get on the ice (officially called sheets) with the Lakes Region Curling Association. Attracting members from all around Lake Winnipesaukee, the organization has eight weekly curling sessions from mid-January to mid-March. Matches are from 5-7 p.m. Sundays at the Pop Whalen Ice & Arts Arena, 390 Pine Hill Road in Wolfeboro. According to Rich Masse, president of the Lakes Region Curling Association (LRCA), after the registration notice for the current season was sent out in late summer, the response was impressive. He said there were more people that wanted to join than they could accommodate. Masse said he was encouraged to see how many people want to learn about or try curling. Currently, there are about 36 curlers, which is more than enough for eight teams. Masse pointed out that this is a recreational league and most new curlers have not curled before. They are teamed up with more experienced curlers and the emphasis is on having fun and learning the game. Masse said, “A lot of friendships have been made.” After the fall 2020 and the winter 2021 seasons of the curling association were canceled due to Covid, it’s picked right back up and it’s going strong, Masse said. “It’s great to be back on the ice!” The Lakes Region Curling Association got started a year after the 2014 Olympics. A friend asked Masse to help organize a curling event and Masse
Photo courtesy of Lakes Region Curling. agreed. Five friends got together and none of them had curled before. They took curling classes at Plymouth State University with David Gyger, currently Ice Arena manager at the university. It took the friends a year to plan and raise money for the club. Used curling stones then were $300 each. They paid a deposit and bought 64 stones on installments. Today, they have 80 stones. Curling stones are made of granite and weigh about 42 pounds. According to www.chaskacurlingcenter.com, curling stones come from only two quarries in the world, in Scotland and Wales. The stones are made from three types of quartz-free granite, which have low water absorption. This prevents the action of repeatedly freezing water from eroding the stone. Because the stones
are so specialized, they are expensive. The friends soon felt ready to connect with the community. They sent out an introductory letter about a curling club in 2015 and 50 people showed up. That was more than enough for teams that consist of four players each. “We were off and running and haven’t looked back,” Masse said. Out of the original five founding members, two remain. The club has now evolved into the Lakes Region Curling Association, a 501 C-3 nonprofit organization with nine board members and four officers. Interest in curling has grown, especially because of the popularity of the sport in the Winter Olympics. In the 2018 Olympics, Team USA’s men’s squad won a gold medal in curling and
is returning to defend their title this year. The United States has a Men’s, Women’s and Paralympic Wheelchair Team competing in the 2022 Winter Olympics in Beijing. According to the World Curling Federation, the sport has a long history, dating back to its origin on Scotland’s icy lochs and ponds in the early 1500s. The first recognized curling clubs were formed in Scotland. The first rules were also drawn up in Scotland. They were formally adopted as the “Rules in Curling” by the Grand Caledonian Curling Club, which was formed in Edinburgh in 1838 and became the sport’s governing body. During the 19th century the game was exported wherever Scots settled around the world in cold climates, mostly at that time in Canada, United States, Sweden, Switzerland, Norway and New Zealand. Curling was first demonstrated at the 1924 Winter Olympics, but it didn’t become an official Olympic sport until 1998. For a more detailed history of the game, the World Curling Organization gives an interesting account. https://worldcurling.org/about/history/ Curling is sometimes referred to as “chess on ice” because of the strategy involved and “the roaring game” because of the noise the stones make traveling across the ice. Interestingly, the ice is not completely smooth. There are miniscule water droplets that
• Curling continued on page 4
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Page 4 | THE LAKER February 2022 • Curling continued from page 3 are placed and frozen to create “pebbled ice” along the length of the sheet to help with the stone’s grip. Players vigorously sweep the ice in front of the stone’s path with a broom to either change the speed or the direction of the stones. Masse said that the markings for the game are painted on a sheet of ice, then covered over with multiple layers of ice so that the markings don’t scratch off. Basically, in curling, there are two teams of four players each. The team consists of a lead player, who slides the first two stones; a second, who plays the third and fourth stones; a third, who plays the fifth and sixth stones; and a fourth, who plays the last two stones. The aim of the sport is to slide the stones to proper targets on the ice. Each team has eight stones (rocks), which are sent on the ice toward a target (house), which looks like a bullseye, 150 feet away. The team closest to the target wins. This process is repeated six to ten rounds called “ends” until one team wins. The team captain (the Skip) calls the shots which have the best chance for victory. The stones have a predetermined rotation so that they curl, traveling the ice (which is where the name curling comes from). Skill is involved with the delivery of the stone down an imaginary straight line toward the target (house). Opposing teams can try to block stones (guard), knock the stones out (takeout) or try to score (draws). Sportsmanship and good conduct are also an important factor in the game.
Locally, at the Lakes Region Curling Association, emphasis is on friendly competition, sportsmanship and fun. League play is open to men and women aged 14 and over. The youngest female player on this season’s league is a high school senior who has played for a few years already. Curling is fun for anyone, regardless of age, gender or athletic ability, according to Nicolien Buholzer’s blog, I tried curling – and now I know why it’s one of the most popular Olympic sports. An unpublicized Learn to Curl clinic for new curlers was held in January and about nine people attended. Masse said that the league was already pretty full so they weren’t looking for a lot of new members. Also, because of Covid concerns, they wanted to be able to space the players and not be too crowded. There will be another curling clinic during the Wolfeboro Bay Winter Carnival: “Winter Wonderland” on Sunday, February 13, held at the Pop Whalen Ice & Arts Arena in Wolfeboro. This is a free, two-hour clinic for six to eight people, with two groups scrimmaging at the end. For more information, check the Wolfeboro Park and Rec website: www.wolfeboronh. us/parks-recreation. Masse commented, “Even in a small state like ours, curling has taken off. Interest really peaks after the Olympics.” New Hampshire has four curling venues: Lakes Region Curling Association, Mount Washington Valley Curling Club, Plymouth State University and the Nashua Curling Club. For more information about the LCRA, see www.lakescurlingnh.org.
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Snow date: Feb. 20 at 11 a.m. Show continues through March 5. 9 N. Main St., Wolfeboro, NH 603 569-6159 theartplace.biz
Peter Ferber Gallery Show at the Art Place On Saturday, February 19, beginning at 9:30 a.m., The Art Place in downtown Wolfeboro will hold its semi-annual Peter Ferber Gallery Show featuring new original paintings by well-known, local artist Peter Ferber. We are always excited to see what Peter has on the “drawing board” each time. Peter has been showing at The Art Place for over 30 years! Peter’s artwork often includes scenes of the Lakes Region, but with the constant nod to nostalgia and the familiar. “It’s not just about the familiar visual scene when looking at Peter Ferber’s paintings, it’s about the many feelings one gets from viewing his beautiful artwork, says Barbara Gibbs, owner of The Art Place.” His medium this time will include works in watercolor, acrylic, and oil. Peter has exhibited in over 50 shows in New England and the Midwest. More than 150 reproductions of his
work have been made, including over 80 limited edition prints. Although the scheduled showing of his artwork begins on February 19, if necessary, there is a snow date of February 20th, beginning at 11 a.m. Peter Ferber’s Gallery Show at The Art Place will be on display through March 5, or as long as paintings are available. The Art Place is the exclusive gallery for Peter Ferber’s original artwork and produces most of his limited edition prints. The Art Place has been serving the Lakes Region since 1975 with fine art and custom framing. The Art Place is located at 9 North Main Street, downtown Wolfeboro, NH, and is open year round. Business hours are Tuesday through Saturday, 9:30 to 5. For more information, please call 603 569- 6159 or toll free 866 569-6159. Please look for updates on our website at theartplace.biz and on our Facebook page at theartplacewolfeboro.
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Fresh Air and Fun While Staying Healthy By Leigh Sharps Here is a unique and exhilarating way for a family outing that provides a true adventure which includes the benefit of fresh air, education, and exercise in a beautiful forest trail setting. Without requiring any equipment that most winter sports require, this is a foot trek through the Chamberlain Reynolds Forest owned and maintained by the Squam Lakes Association (SLA). It winds through the woods on a groomed trail and ends on the shores of Big Squam Lake. While it is an amazingly easy hike in other seasons, too, the ‘Winter Dance’ is a storywalk®. It is a distinctive project where kids (and
adults of course) can read the sign boards along the trail and learn about animals in winter and how they interact during the season. SLA Director of Education, Leigh Ann Reynolds, relates how this project came about: “During December of 2020, when we were all working from home and not able to offer any in-person programs, I thought a storywalk® would be a fun way for us to continue to connect folks to the natural world while also providing a safe way for families and friends to interact with each other in an outdoor setting. So in December of 2020 we offered our first storywalk® called ‘Over And Un-
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der The Snow’ written by Kate Messner. We also did a Spring walk as well.” Leigh Ann said she originally learned about storywalk® at a N.H. Environmental Educators’ Conference where they were demonstrating how walks weave literature, physical education and environmental education together.” Leigh Ann said her colleague at the Squam Lakes Natural Science Center, Audry Eisenhauer, hosts a storywalk® each summer on the nature trail that follows the Squam Lakes Channel (behind the Holderness Post Office on Main St.) and “I noticed that she gave credit to the project created by Anne Ferguson.” Anne, of Montpelier, Vermont ‘invented’ The Storywalk Project® and she developed it in collaboration with the Vt. Bicycle and Pedestrian Coalition and the Kellogg Hubbard Library. Leigh Ann partners with the Holderness Free Library, the Innisfree Bookshop in Meredith and The Squam Lakes Natural Science Center to “find a book that is a good fit for the natural world in the Northeast. We look for a book that is interesting and also teaches people about things they might see in the woods at Chamberlain Reynolds Memorial Forest.” ‘Winter Dance’ is written by Marion Dane Bauer and illustrated by Richard Jones. In summary the book is about a young red fox who has no idea what to do in the winter for activities. Other animals give him advice, but he rejects all their suggestions. A squirrel tells him to ‘gather, gather’, but the fox replies: ‘That won’t do for me. I don’t even like acorns.’ Finally, another young fox comes up with the idea that they should join all the falling snowflakes in a celebratory dance in the woods. Leigh Ann adds: “We hope you enjoy Marion Bauer’s story where you will meet a variety of animals who are busy preparing for winter. Discover how a fox decides to celebrate the com-
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ing of the snow. Richard Jones’ beautiful illustrations bring this forest community to life. As you walk along while reading the story, remember to look for animal signs along the trail! There are also dots at each page that have a little prompt or fun fact that helps you dive deeper into the story. After enjoying the walk be sure to contact the Holderness Free Library where you can pick up a free ‘take and make’ craft to create your own fox.” Leigh Ann concludes telling everyone: “No one is ever too old to enjoy a children’s book and to illustrate just that, I recently received a lovely thank you card from a family that captures this.” The card reads: “My grandchildren and I would like to thank you for the wonderful storywalk at Chamberlain Reynolds. We just loved the story and all of the activities. It was magical to walk through the woods dancing like a fox and growling like a bear. What a fantastic idea! Thank you for the opportunity for us all to be kids and for helping us make memories.” The storywalk® will be there through the end of February. Leigh Ann asks if you see a page missing or fallen off its post to please leave it at the trailhead and contact the SLA at 603-968-7336 or drop it off at their office on Rte. 3 in Holderness on Big Squam. A new story will be up for the spring from March through April. NOTE: For further information call the SLA at 603-968-7336. Education Director Leigh Ann can also be reached at lreynolds@squamlakes. org. The storywalk® is sponsored by the SLA, Squam Lakes Natural Science Center, the Holderness Free Library, and the Innisfree Bookshop. Chamberlain Reynolds forest is located on College Road, Center Harbor, right off Rte. 3 going towards Holderness. The trailhead is at the west parking lot
February 2022 | THE LAKER | Page 7
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Page 8 | THE LAKER February 2022
Healthy, Safe Outdoors Drives NH Advantage By Peter MacCallum & Amy Landers The Granite State is a year-round paradise for outdoor enthusiasts. Our mountains, trails, and waterways offer endless opportunities for recreation, whether it is skiing, hiking, boating or fishing. These activities and others yield significant economic benefits for the nation, our state, and locally, as confirmed by the U.S. Department of Commerce’s Bureau of Economic Analysis’ latest report on the outdoor industry. The report indicates that outdoor recreation continues to gain momentum as a driver of the U.S. economy, generating $689 billion in economic output and supporting 4.3 million jobs, or 3 percent of America’s employment, in 2020. In New Hampshire, traditional outdoor recreation activities — driven by recreational boating and fishing — account for 2.6 percent of the state’s GDP, supporting more than 26,000 jobs that pay $1.1 billion in wages. The economic activity generated by outdoor recreation is a testament to our state’s ability to capitalize on the natural resources that we have and that so many enjoy. Private companies collaborate with state agencies to ensure safe and memorable outdoor experiences for everyone to enjoy. Among these partnerships, most notable are those involving the New Hampshire Office of Outdoor
to fully leverage existing programs and funding. For decades, the recreational boating and fishing community has worked closely with Congress to modernize the Sport Fish Restoration and Boating Trust Fund. This user-pay, user-benefit system works to assure future generations can enjoy our natural resources on the water. It collects millions DECKING each year and is the largest source of funding for marine conservation. In 2021, New Hampshire received more than $4 million from the trust for an array of projects spanning boating access, conservation and safety. Funding collected through vessel registration also is critical in supporting the New Hampshire Marine Patrol and other environmental waterway protection programs. As the New Hampshire General Court opens its 2022 session, legislators should continue to take a balanced approach to protecting our natural resources and managing outdoor recreation in the Granite State. Our outdoor economy will continue to thrive if policymakers prioritize partnerships and education, which can often prevent the need for burdensome new regulations. Peter MacCallum is president of N.H. Marine Trades Association and owner of MacCallum’s Boathouse, Inc. Amy Landers is the executive director of the Lakes Region Tourism Association.
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Recreation Industry Development (ORID). Its mission is to support the state’s diverse outdoor economy and connect its world-class assets to broad economic development strategies. Serving as the state organization’s first director is Scott Crowder. Under his leadership, ORID has partnered with the newly formed Granite Outdoor Alliance, and other outdoor industry stakeholders, to advance the industry toward a sustainable and responsible future by focusing on land conservation, economic development, education, and health and wellness. In line with ORID, we at the New
Hampshire Marine Trades Association (NHMTA) and the Lakes Region Tourism Association, believe all have a responsibility to protect the public lands and waterways critical to the health of our outdoor recreation businesses. We work collaboratively to promote boating safety and assist in developing boater education and safety awareness. As a statewide organization that proudly serves boaters, NHMTA members have seen how fun on the water having positively benefits the community’s health, wellness and economy. We must continue collaborating with federal, state, and local policymakers
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Page 10 | THE LAKER February 2022
‘Cue The Grill Delicious & Unique International Pot Roast Recipes By Chef Kelly Hello Lakes Region. Here we are, a month into the new year and watching the temperature drop like the ball in Times Square on New Year’s Eve. December gave us a relatively mild month, but Mother Nature is sure making up for it now. Snow is good, freezing weather, not so much! When it comes to this weather however, it brings out a certain craving in just about all of us for good old fashioned comfort foods. There are many favor-
ites out there, such as mac and cheese, meatloaf and mashed potatoes, a great casserole, a nice hearty stew, and of course, a great pot roast. Although most people are quite used to the yummy run of the mill pot roast, today I want to share an array of different pot roast recipes, many with an international inspiration. I have one with a Japanese take on it, a Mexican pot roast and a Mediterranean version as well. I also have one smothered with bacon and onions and one braised
in Pinot Noir. These don’t sound like the pot roasts your grandmother used to make now, does it? If you read all of these, you will notice the ingredients are quite similar with the exception of subtracting and adding a few ingredients to give it its unique qualities to the region it represents. All in all, it’s kind of cool. If you are looking for the usual beef, potatoes, carrots, onions, turnip, and such that Mom always made, you came to the wrong place. But if looking for something more fun and as far as I’m concerned, much more delicious than the old standard, you are at the right place. However, as I like to say often, it’s always easy to adjust and make any recipe more to your liking. You can always add more veggies or anything else you might like, but if you do so, you will likely have to bulk up the liquid that is used in each recipe as well as the thickener. Let’s start off with the only one of this bunch that doesn’t use beef as the protein, but instead lamb shanks. Since lamb is the theme, this is the one with the Mediterranean twist as lamb is a staple in that style of cooking. There is no doubt that lamb is a love it or leave it kind of protein as very few fall in the middle of a “Take it or Leave it” mentality. One thing I love to stress
with this recipe is that depending on how many you are making it for, like many soups, this pot roast dish is actually even better the second day, not that it isn’t great the first time around as well, but I’m just saying leftovers are a very beautiful thing. This will take about 30 minutes to prep, 2 ½ hours to cook, which is the least amount of any cooking time of the bunch, and it will feed 4. Pot Roasted Lamb Shanks with Cannelloni Beans 1 ½ cups dried cannelloni beans, soaked overnight and drained 1 bay leaf 4 meaty lamb shanks Kosher salt and fresh cracked black pepper 4 large garlic cloves, unpeeled 3 cups chicken stock 1 tsp sherry vinegar 1 tsp chopped thyme In a large saucepan, cover the beans and the bay leaf with 2 inches of water and bring to a boil. Simmer over low heat until the beans are tender, about 2 hours. Drain the beans and discard the bay leaf. Meanwhile, preheat the oven to 300°. Heat an enameled cast-iron casserole that’s large enough to hold the lamb shanks in a single layer. Sea• ‘Cue the Grill continued on page 11
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February 2022 | THE LAKER | Page 11 • ‘Cue the Grill continued from page 10 son the shanks with salt and black pepper and cook over moderate heat, turning a few times, until lightly browned all over, about 15 minutes. Nestle the garlic cloves among the shanks. Cover and cook in the oven for about 1 hour and 45 minutes, turning 3 times, until the shanks are very tender. Reduce the oven temperature to 200°. Transfer the shanks to a small roasting pan, and the garlic cloves to a small bowl. Cover the shanks with foil and keep warm in the oven. Strain the juices from the casserole into a bowl and skim off the fat. Return the juices to the casserole, add the chicken stock and set the casserole over a burner. Boil over high heat until the juices have reduced to 2 cups, about 12 minutes. Peel the garlic cloves and add the sherry vinegar. With a fork, mash to a paste. Add the garlic paste to the juices in the casserole and stir in the beans and thyme. Simmer over low heat for 5 minutes. Season with salt and black pepper. Place the lamb shanks on plates and serve with the beans. The beans can be prepared the day before if it makes your life easier. Keep refrigerated if you do and pull a couple of hours in advance of preparing the yummy meal. Next on the Hit List is a usual fan favorite in that it has bacon and onions. I mean seriously, unless you are a vegetarian, I know you like bacon. I think it’s part of our DNA. This recipe also has a tremendous array of different flavors which creates an outstanding final product that has Portuguese roots. This will take about 45 minutes of prep and 3 ½ hours to cook and will feed 6. Pot Roast Smothered With Bacon and Onions 3 tbsp unsalted butter 1 lb. thick cut bacon, cut into ½ inch pieces 3- 3 ½ lb. chuck roast Kosher salt and fresh cracked black pepper
3 lbs. onions, sliced very thin 12 large cloves of garlic, chopped 1 ¼ cups water 20 whole allspice berries 10 black peppercorns ¼ tsp crushed red pepper flakes 1 bay leaf 3 cups dry white wine 2 tbsp fresh minced parsley In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes. Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly. Remove the strings, keeping the steaks intact, if possible. Preheat the oven to 350°. Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole. Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes. Transfer half of the onions to a plate. Stir the remaining 1 tablespoon of butter into the onions in the casserole. Nestle the steaks into the onions, overlapping them slightly if necessary. Add the allspice berries, peppercorns, crushed red pepper and bay leaf and lay half of the reserved bacon over the steaks. Spread the remaining onions and bacon on top. Add the wine and the remaining 1 cup of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes. Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250° and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender. Turn the oven off, uncov-
er the casserole and let the meat stand in the oven for 30 minutes. Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley. I like to serve over rice with a crusty bread to sop up the delicious sauce. Off to the Middle East for this Japanese influenced pot roast dish. Being as authentic as it is, a couple of ingredients can be hard to find at times, but there are ample substitutions. In particular, the recipe calls for 1 ½ lbs. of daikon, which is a Japanese radish, which all in all is much milder in flavor and much bigger than the radishes we know. Our radishes won’t work as a replacement, but turnips will work if you add some horseradish as well to help bring a little heat that the daiikon would generally give you. This will require about an hour of prep and will take 4 ½ hours or so to cook and will feed 8. Japanese Inspired Pot Roast 1 chuck eye roast or other roast, about 4-4 ½ lbs, tied Kosher salt and fresh grind pepper Flour for dusting ¼ cup of virgin olive oil 1 large onion, coarsely chopped ¼ cup mirin 3 cloves of garlic 6 slices of ginger 3 cups of beef stock or broth ½ cup soy sauce ½ star anise pod ½ lb. shitake mushroom caps 1 lb. of large carrots, peeled and sliced diagonally ½ inch thick 1 ½ lbs. of daikon, peeled and cut into 2 inch chunks **
1 ½ tsp cornstarch and 2 tbsp water, mixed ** If no daikon, use 1 pound of turnips with a little horseradish to add a peppery flavor. Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate. Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes. Add the stock, mirin, soy sauce and star anise and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through. Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes. Add the stock, mirin, soy sauce and star anise and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes. Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots and daikon. Cover and braise in the oven for 45 minutes, until the vegetables are tender. Transfer the roast to a work surface. • ‘Cue the Grill continued on page 12
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Page 12 | THE LAKER February 2022 • ‘Cue the Grill continued from page 11 Using a slotted spoon, transfer the vegetables to a deep serving platter and cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened. Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top. Serve with rice or Udon noodles and dig in with your chop sticks.. OK, so now let’s take a trip south of the border for a fun and spicy pot roast. Like I said earlier, this is another recipe that is outstanding the second time around. Certain flavors just have that way about them where they get better with time and this a great example. This one takes an hour of prep, 4 hours of cooking time and feeds 8. Spicy Ancho Chile Pot Roast 1 chuck eye roast or other roast, 4-4 ½ lbs, tied Kosher salt and fresh grind black pepper Flour for dusting 2 tbsp olive oil 4 large ancho chiles, stemmed and seeded 1 large onion, coarsely chopped 3 cloves of garlic 4 cups beef broth or stock 6 sprigs of thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied 1 ½ lbs. Yukon potatoes, peeled and cut into 2 inch chunks
1 ½ tsp cornstarch and 2 tbsp water, mixed Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of olive oil. Season the roast with salt and pepper and dust with flour and add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate. Meanwhile, soak the ancho chiles in ½ cup boiling water for 20 minutes. In a food processor or blender, puree the chiles with their liquid. Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the chile puree, stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through. Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender. Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter and cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened. Remove the strings from the roast and cut into thick slices; arrange on the platter
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and pour the sauce on top. Make yourself a margarita and enjoy! OK, so I sort of lied a little while back. I do have a somewhat traditional pot roast recipe in that it has most of the traditional veggies and such, but the gravy is unique and delicious. This is my favorite recipe of the day. Most everything is best when cooking with wine, and no I am not talking about drinking it while cooking although I am a fan of that as well. But when you add a bottle of Pinot Noir into the cooking process, you have a great French twist on the pot roast This recipe has 3 components to it, one being mashed potatoes, one being pickled onions and the last being the pot roast with veggies.. This takes an hour to prep, close to 3 hours to cook and it will serve 4. Pinot Noir Braised Pot Roast with Root Vegetable Pot Roast 2 ½-3 lb. chuck roast, cut into 1 ½ inch cubes 2 tbsp extra virgin olive oil Kosher salt and fresh cracked black pepper Flour, for dredging 6 medium carrots, peeled and cut into 1-inch pieces 3 medium parsnips, peeled and cut into 1-inch pieces 2 leeks, white and light green parts only, cut into 1-inch pieces 1 lb celery root, peeled and cut into 1-inch pieces 1 bottle of fruity Pinot Noir, 750 ml 4 tbsp unsalted butter 1 tsp white balsamic vinegar Pickled Red Onion 1 red onion ½ cup white balsamic vinegar 1 bay leaf 1 tbsp sugar 1 tbsp kosher salt 1 tsp whole pink peppercorns Mashed Potatoes 1 ½ lbs Yukon Gold potatoes, peeled and cut into 2 inch hunks 1 sweet onion, chopped Kosher salt and fresh cracked black pepper
4 tbsp butter Chopped fresh parsley for garnish More extra virgin olive oil for drizzling In a large enameled cast-iron casserole, heat the olive oil. Season the meat with salt and pepper and dredge in flour. Working in 2 batches, sear the meat over moderately high heat until browned all over, 5 minutes per batch; transfer to a plate. Add the vegetables to the casserole and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add the wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the meat is tender, 1 hour and 30 minutes. Stir in the butter and vinegar, season with salt and pepper. For the pickled onions, pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the red onion and let cool; drain well. For the mashed potatoes, in a medium saucepan, cover the potatoes and onion with cold water and bring to a boil. Add a big pinch of salt and simmer until the potatoes are very tender, 40 minutes. Drain the potatoes; return to the saucepan. Mash them with the butter, season with salt and pepper and whisk until a chunky puree forms. Spoon the mashed potatoes onto shallow plate/ bowls. Top with the pot roast, garnish with the pickled red onion and parsley and drizzle with olive oil; serve. This is also outstanding with warm crusty bread to sop up the gravy. Well, that’s it boys and girls. Stay warm and eat up some of these pot roast recipes and other “Stick to Your Ribs” kind of comfort foods. Keep your taste buds happy and I’ll see you all next month and if you have any questions or feedback on the recipes, touch base at fenwaysox10@gmail.com.
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February 2022 | THE LAKER | Page 13
Exercise Caution on Ice All Winter Long New Hampshire Fish and Game Department officials urge outdoor enthusiasts to exercise caution when enjoying winter activities near the ice, especially after this season’s fluctuating temperatures. Parents are also urged to educate themselves about ice safety and share this knowledge with their children to help prevent accidents. “Caution is in order for those going out onto any ice, especially following the recent extreme fluctuations in temperature and precipitation,” said Colonel Kevin Jordan, Chief of Fish and Game’s Law Enforcement Division. “With erratic weather conditions, some areas of ice may look safe, but may not be. We are urging people to check the ice thickness before going out onto any frozen waterbody.” Because of changeable ice conditions, it is never advisable to drive vehicles onto the ice. Those on foot should carefully assess ice safety before venturing out by using an ice chisel or auger to determine the thickness and composition of the ice. Continue to do this as you go further out because the thickness of the ice will not be uniform over the entire waterbody. Snow-covered ice can be deceiving and should always be inspected carefully. Though all ice is potentially dangerous, the U.S. Army Cold Regions Research & Engineering Laboratory in Hanover, NH, offers this advice on ice thickness: There should be a minimum
of 6 inches of hard ice before individual foot travel and 8–10 inches of hard ice for snow machine or Off-Highway Recreational Vehicle travel. Keep in mind that thick ice does not always mean safe ice. It is possible for ice to be thick, but not strong, because of varying weather conditions. Weak ice forms when warming trends break down the ice, then the surface refreezes. Be especially careful of areas with current, such as inlets, outlets, and spring holes, where the ice can be dan-
gerously thin. Tips for staying safe on the ice include: Don’t venture onto any ice during thaws. Stay off the ice along the shoreline if it is cracked or squishy. Docks, rocks, and downed trees absorb the sun’s heat and can cause the ice around them to be thin. Watch out for thin, clear, or honeycombed ice. Dark snow and ice may also indicate weak spots.
Small bodies of water tend to freeze thicker. Rivers and lakes are more prone to wind, currents, and wave action that weaken ice. Never gather in groups on less than 8–10 inches of hard ice. Always bring along a rescue rope, ice picks, and a personal flotation device such as a float coat or life preserver. If you do break through the ice, stay calm. Move or swim back to where you fell in, where you know the ice was solid. Lay both arms on the unbroken ice and kick hard. This will help lift your body onto the ice. A set of ice picks can help you pull yourself out; wear them around your neck or put them in an easily accessible pocket. Once out of the water, roll away from the hole until you reach solid ice. If someone you are with breaks through the ice, don’t rush over to the hole—keep yourself safe. Look for something to throw or to use to reach out to the person such as a rope, tree branch, or ice spud. Lie down flat and reach out with your tool. After securing the person, do not stand—wiggle backwards on the solid ice pulling the person with you. Ice safety is also very important for snowmobilers. Don’t assume a trail is safe just because it exists; check out trail conditions before you go at www. nhstateparks.org/activities/snowmobiling/trail-information.aspx.
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Page 14 | THE LAKER February 2022
Start Your Day Off Over Easy BREAKFAST & LUNCH - MADE FRESH DAILY
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What’s UP
your guide to what’s happening in NH’s Lakes Region...
Feb. 2, Dark Mountain, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com.
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Feb. 3, Bach’s Lunch Lecture: “The Art of Songwriting,” at Concord Community School, 23 Wall Street, Concord. Info: 603-228-1196, www. ccmusicschool.org.
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Feb. 4-6, Annual Labatt Blue Pond Hockey Classic, in Meredith. Info: www. pondhockeyclassic.com/newengland
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Feb. 4, Keb’ Mo’ at Stone Mountain Arts Center, Brownfield ME. Info: 207935-7292. Feb. 4, Phil Vassar at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com.
Feb. 5, Snow or No, We Go Trail Series, Canterbury Shaker Village. Info: please email Tom Walton at twalton@nedelta.com, Ellen Raffio at ellenraffio@ gmail.com, or Steven Nelson at stevennelson1967@gmail.com. Feb. 4-27, Recycled Percussion, The Cake Theatre, 12 Veteran Square, Laconia. Info: 603-677-6360, www.thecaketheatre.com Feb. 5, Mike Girard’s Big Swinging Thing, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Feb. 5 Makers Mill, What is Upcycling? Makers Mill, 23 Bay Street, Wolfeboro. Info: 603-569-1500, www.makersmill.org. Feb. 5, Harry Manx performs at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. Feb. 5-6, Student Auditions, for Lionel Bart’s Oliver at Winnipesaukee Playhouse. Info: 603-279-0333, www.winipesaukeeplayhouse.org. Feb. 6, USASA Superpipe at Loon Mountain in Lincoln. New England’s best young skiers and snowboarders jib for top honors in New Hampshire’s only Superpipe. Feb. 10, Bach’s Lunch Concert: “Spread the Love,” at Concord Community School, 23 Wall Street, Concord. Info: 603-228-1196, www.ccmusicschool.org. Feb. 10, Croce Plays Croce, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Feb. 11, Livingston Taylor, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Feb. 11-13, World Championship Sled Dog Derby, Laconia. Info: 603-5244314, www.lrsdc.org. Feb. 12, Big Blues Winter Warmer: Roomful of Blues + Joe Louis Walker, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www. flyingmonkeynh.com. Feb. 12, Della Mae at Stone Mountain Arts Center, Brownfield ME. Info: 207935-7292. Feb. 12, Snow or No, We Go Trail Series, Prospect Acres, 4 Beaumier Drive, Franklin. Info: please email Tom Walton at twalton@nedelta.com, Ellen Raffio at ellenraffio@gmail.com, or Steven Nelson at stevennelson1967@gmail.com. Feb. 12, Straight Is the Way (1926) Campton Historical Society. 6 p.m. at Campton Town Hall, 529 Route 175 Campton. Info: www.camptonhistorical. org. Feb. 12-13, Great Meredith Rotary Ice Fishing Derby, Meredith. Info: www. icefishingnh.com. Feb. 14, Dana Cunningham and Carol Noonan at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. Feb. 16, The Temptress (1926) at Flying Monkey 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Feb. 17, Jim Norton at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com. Feb. 17-18, Natalie MacMaster and Donnell Leahy at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292.
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Feb. 19, Makers Mill, Intro to Sewing. Makers Mill, 23 Bay Street, Wolfeboro. Info: 603-569-1500, www.makersmill.org. Feb. 19, Snow or No, We Go Trail Series, Canterbury Shaker Village. Info: please email Tom Walton at twalton@nedelta.com, Ellen Raffio at ellenraffio@ gmail.com, or Steven Nelson at stevennelson1967@gmail.com.
February 2022 | THE LAKER | Page 15
What’s UP
your guide to what’s happening in NH’s Lakes Region...
Feb. 25, Natalie McMaster, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com.
FOR YOUR VALENTINE
Feb. 26, Almost Queen, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com.
special gifts for your special person
Mar. 4, Teddy Thompson & Jenni Muldaur at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292.
SHOP in the Gallery or ONLINE
Feb. 20, Meadowlarks Trio, Wolfeboro Friends of Music at First Congregational Church, 115 S. Main Street, Wolfeboro. Info: 603-569-2151, www.wfriendsofmusic.org.
Mar. 5, Big Bad Voodoo Daddy, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Feb. 12, Snow or No, We Go Trail Series, Prospect Acres, 4 Beaumier Drive, Franklin. Info: please email Tom Walton at twalton@nedelta.com, Ellen Raffio at ellenraffio@gmail.com, or Steven Nelson at stevennelson1967@gmail.com. Mar.11, Marc Maron: This May Be the Last Time Tour, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com. Mar.5, Makers Mill, Creating Shape & Structure. Makers Mill, 23 Bay Street, Wolfeboro. Info: 603-569-1500, www.makersmill.org.
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FREE FAMILY FUN! Exhibits • Videos Hiking Trails
Mar. 9, The Winning of Barbara Worth (1926) at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Mar. 11, The Outlaws, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Mar. 11, Ye Vagabonds at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292.
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ONGOING ArtWorks Gallery & Fine Crafts, Something for Everyone! Open Saturday & Sunday, 10-5 pm in January, February & April, closed for March. Best to call first if snowy, 323-8041, 132 Rt. 16, Chocorua, www.chocoruaartworks.com Believe in Books Literacy Foundation/Theatre in the Wood, Intervale, many programs for children, www.believeinbooks.org or call 356-9980. Blessed Bargains Thrift Shop, First Congregational Church, 400 Main St., Farmington, 755-4816.
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Chapman Sanctuary and Visny Woods, nature trails open for hiking, 740 Mt. Israel Rd., Center Sandwich, 284-6428, www.chapmansanctuaryvisneywoods. com. Chocorua Lake Basin View Lot, incredible views of mountains, benches for seating, sketch, paint, meditate, free, directions/info: www.chocorualake.org. Curbside Pickup of Farm Fresh Foods, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 323-7591, remickmuseum.org. Daily ice skating and rentals, at Mill Falls, Bay Point, 1 NH 25, Meredith. Info: 866-613-8260, www.millfalls.com. NE Ski Museum, 2628 White Mt. Highway, N. Conway, www. newenglandskimuseum.org. NH Farm Museum, old-time farm, programs, events for families, 1305 White Mt. Highway, Milton, 652-7840, www.nhfarmmuseum.org. Quilting Group, 1-4 pm, meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 539-6390. Sanbornton Community Arts Festival, Second Saturday of every month. Old Town Hall, 19 Meeting House Hill Road, Sanbornton. Snowshoe Tours and Rentals Winter daily event at 10:00 or 2:00 at Mill Falls, Bay Point, 1 NH 25, Meredith. Info: 866-613-8260, www.millfalls.com. Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, many virtual programs, hikes, nature learning center, call for info: 447-6991, www. tinmountain.org. Winter StoryWalk® at Chamberlain Reynolds. To learn more about this winter StoryWalk and other great programs offered at the SLA visit www. squamlakes.org or call (603) 968-7336. Winter Wellness Classes, at Mill Falls, Bay Point, 1 NH 25, Meredith. Info: 866-613-8260, www.millfalls.com.
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Page 16 | THE LAKER February 2022
Eat Healthy at a Winter Farmers Market By Kathi Caldwell-Hopper Photos courtesy Tamworth Farmers Market Farmers markets are a great way to eat healthy even in the colder winter months. The markets offer vegetables, pastries, breads, as well as lunchtime and dinner take-out items and handmade crafts. When autumn’s chill arrives, we might assume the beloved outdoor markets will be gone until next summer, but that is not the case in the Lakes Region. One of the largest winter markets is in Tamworth. The mission of the market is to increase the exchange of food and farm products in the region, encourage new farmers and producers, and help strengthen the local food community through a year-round direct marketplace. In the winter months, the market is held outside (yes you read that correctly – it is held outside) at the KA Brett School at 88 Tamworth Road/Rt. 113 in Tamworth.
The Tamworth Farmers Market is held outside, offering all sorts of items.
Due to COVID, the market is held outdoors every Saturday at the school until the last Saturday in March from 10 am to noon. Shoppers like the market being held outdoors and it is a busy two hours to shop for all sorts
of goods. If the weather is predicted to be bad, the market will be moved to Sunday; shoppers can check the Tamworth Farmers Market Facebook page for weather updates. There are two market managers –
Peg Loughran and Bob Streeter, and market administrator Annie Burke. Peg says there are nine to 12 vendors each week, selling items such as fish, baked goods, mushrooms, honey products, vegetables, cheese, maple products, preserves, meats and eggs, and rotating craft vendors offering soaps, jewelry, sewn items and much more. The Tamworth Farmers Market accepts Snap benefits. If you choose to spend Snap dollars at the market, you’ll receive double the dollars. (See www. tamworthfarmersmarket.org for a full explanation of this helpful program.) The market is a chance to meet local farmers, bakers, and crafters, such as Athena’s Bees, offering bee products; The Boys Fish Catch; Red Gables Farm raw dairy products; baked goods from Sunnyfield Brick Oven Bakery; NH Mushroom Company, among others. The Farm to Table Market on 2324 • Farmers Market continued on page 17
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February 2022 | THE LAKER | Page 17 • Farmers Market continued from page 17 White Mt. Highway in West Ossipee is a retail farmers market, open yearround. The market partners with local farms and producers to bring customers fresh delicious fruits and vegetables, meats, milk and cheeses, local eggs, and items such as coffee, honey, baked goods, and jams. You’ll find items from places like Mountain Breeze Farm in Sandwich, Roberts Farm in Chocorua, Rooftop Roasters in South Tamworth, Turkey Street Maples in Tamworth, Valicenti Pasta Farm in Hollis, and the Sandwich Creamery in Sandwich, among many others. You may order lunch or dinner from their list of available soups, salads, cooked entrees, sides, and smoothies, knowing you will get great food and support local farms with a tasty meal. Farm to Table is open seven days a week from 10 am to 7 pm. Call 603-539-2266 for further information, or visit www. farmtotablemarketnh.com. Another wonderful local market is the Wolfeboro Area Farmers Market. Very popular during the warm-weather months, the market relocates in the winter to the Brookfield Town House at 267 Wentworth Road in Brookfield. The indoor market has seven to eight vendors and is open the first Saturday of the month from 10 am to 1 pm through April 2. Those who wish to order online may do so and pick up their items at the market (www. wolfeborofarmersmarket.com) Nadine San Antonio oversees the market and also offers hot soups at the market, which can be ordered as takeout. She speaks of the many vendors who offer products such as dairy, local meats, vegetables, baked goods and handmade items. She also is excited for the new location of the Wolfeboro Area Farmers Market this summer, come the first Thursday in May. On Thursdays from 12:30 to 4:30 pm, the market will take place at The Nick on Rt. 28 (Trotting Track Rd.) for the summer months. The Nick offers plenty of rooms for the variety of vendors and customer parking. At the winter market in Brookfield, shoppers will find fish and meats, local honey and beeswax products, seasonal vegetables, delicious baked goods, poultry, eggs, handmade soaps, and selected crafts, all locally produced. In addition to great local products, the Wolfeboro winter farmers market also offers the Snap Program, which provides benefits to participants. With community support, the market also offers Double SNAP benefits. In the Newfound Lake area, the
Danbury Harvest to Market takes place the first Saturday of each month from November to May. The hours are 9 am to noon at the Grange Hall on North Road in Danbury. “The vendors vary,” explains Donna Sprague, who coordinates the event. There are about eight vendors per market, with more selling online as well at www.harvesttomarket.com. The market is welcomed by shoppers and offers things healthy during the long winter months with such goods as dairy (cow and goat), cheese, yogurt, milk, eggs, meats, micro greens, handmade chocolates, baked goods, preserves, assorted crafts, Kombucha, prepared foods, maple syrup, and handmade items like wooden utensils. Should the weather on any given market Saturday be severe during the winter, the market will be postponed until the following Saturday. For information, visit www. harvesttomarket.com, or email Donna at donnaardena@gmail.com. Masks are required for those shopping the market. In the Plymouth area, Local Foods Plymouth (LFP) aims to encourage community members to become aware of and help sustain local food producers to enable easier access to fresh, local foods. LFP plays an important role in reducing the community’s overall energy consumption. By offering a weekly, year-round, online farmers market, LFP serves as one of the primary local food “hubs” for farmers in the area. According to www. localfoodsplymouth.org, LFP began in 2006 as a collaboration between the members and staff of D Acres Educational Farm and the Plymouth Area Renewable Energy Initiative (PAREI). The online year-round market – now operated weekly by PAREI – has grown to around 40 farmers and food producers. During the pandemic, the program grew greatly and began offering curbside pick-up and home delivery. LFP offers a variety of healthy products on its website, and you can pick up your order on Thursdays at the Plymouth Area Renewable Energy Initiative (PAREI) office located on 79 Highland Street in Plymouth from 3:30 pm to 5:30 pm. Visit www. localfoodsplymouth.org or call 603536-5030. Until summer once again will offer fresh foods and talented crafters at outdoor farmers markets, you can shop for local veggies, meats, and other products made by area farms and businesses. You will have the added benefit of beating cabin fever by attending one or more of the markets.
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Over the Ice with Tuftonboro Fire and Rescue Department’s Airboat By Rosalie Triolo Photo courtesy of Tuftonboro Fire and Rescue Department Biting cold winter weather has always made search and rescue operations difficult. Without proper protection from bitter bone-chilling temperatures, broken ice and dangerous open waters, hypothermia can occur within minutes. This situation not only threatens the lives of those who are in need of rescuing, but also the lives of members of the fire and rescue departments. Winter sports are exciting but can be dangerous, if the proper precautions are not heeded or disregarded. Although the weather may be bitterly cold, often it is overshadowed by some who enjoy experiencing the thrill of driving a snowmobile over the lake’s solid ice; the delight of an ice fisherman when he hooks the winning fish during an Ice Fishing Derby, and the invigorating sports of cross-country skiing and a fast-paced ice hockey game. However, testing the conditions of the ice first is imperative to avoiding the unexpected mishap of falling through the ice into the freezing waters of the lake. Unfortunately, there are often times when winter sports enthusiasts find themselves in trouble. Whether a snowmobile is raced over ice-cold open waters, unsafe broken ice, or a truck driven over snow-covered ice hiding the potential danger of thin ice, someone may experience an injury or worse and need help. What led to the purchase of Tuftonboro’s airboat? Adam Thompson,
Chief/AEMT and Emergency Management Director, joined Tuftonboro’s Fire and Rescue Department in 1987, when he was sixteen, and has been Chief since 2001 explained, “In April 2004 a call came in requesting aid for a fire out on Whortleberry Island. Whortleberry is a large 65-acre island on the lake side of 19 Mile Bay just off Chase Point, and not far from the Pier 19 boat launch. At the time West Ossipee was the only Fire Department to have an ice rescue airboat.” As Adam described, “We needed help. Because West Ossipee’s airboat was small, it took 40 plus trips for West Ossipee, traveling over water half of which was still covered with ice and the other half over icy open waters to get all their equipment and manpower to the Island.” Consequently, the fire left one home destroyed and several acres of wooded area burned. The fire depart-
ments were able to contain the blazing fire before other homes and woodlands on the island were damaged. In 2005, realizing the necessity for an airboat in Tuftonboro, and through the joint efforts of the Town of Tuftonboro and the Tuftonboro Fire Department, a rescue airboat was purchased. “It’s not just a rescue boat,” explains Adam. “It provides further fire protection for islands where fires rage and houses and wooded areas burn leaving scorched timber and ash. With the airboat carrying equipment and men, it saves time and lives during the freezing cold winter months or in early spring when the ice begins to thaw to slush and break up.” Adam describes the Tuftonboro airboat as, “An airboat that goes over the ice which is no different from a boat that glides over the waters of the Everglades. Its exterior has a three-eights-
inch thick polymer plastic coating on the bottom and extends to three-quarters up the sides protecting the boat from rocks or other floating objects. A 350hp vehicle engine with a with a double prop pushes the boat over the ice. There is no steering wheel or brakes, only a handle which the driver uses to maneuver the boat forward and back. Rudders in the back of the boat enable the boat to move either left or right. A large fan attached to the motor helps push the boat.” In cold weather when a good part of Lake Winnipesaukee is frozen with patches of ice and open water, the Tuftonboro FD conducts its cold water/ice rescue training from the Pier 19 boat launch and docks. There are two full-time personnel, Adam Thompson, Chief, and Richard Piper, Deputy Chief/EMT and 25 volunteers. The airboat holds three men and equipment for calls out to the islands, mishaps on the ice, or to rescue someone who has fallen through the ice into the cold waters. The three-man crew wearing orange cold-water/ice rescue suits are sent to respond to the incident. Two operators remain in the boat while the third goes into the water. They train as much as they can. Adam recalls an incident, “Since Wolfeboro Fire and Rescue Department does not have an airboat, Tuftonboro was called out for an airboat assist as were other nearby Fire and Rescue Departments. A group of 4 people, 2 in • Ice Boat continued on page 19
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Snowmobilers Are Reminded to Stay on Marked Trails The New Hampshire Fish and Game Department’s Law Enforcement Division is reminding snowmobilers to stay on established and marked trails during the 2022 season. Snowmobilers may only ride on trails that are designated and signed as a snowmobile trail. Although many new snowmobiles are marketed toward, and capable of, operating in deep powder and off-trail, if it is not a signed trail, operators in New
Hampshire must have written landowner permission to ride there. The issues associated with off-trail riding have become an increasing problem, and there are now a growing number of complaints originating from landowners, especially in Coos County, directly related to snowmobilers riding off trail. Taking a sled off the posted trail has a number of consequences. As snowmobiles delve into
• Ice Boat continued from page 18
erell invented the hovercraft based on the air cushion principle. An excerpt taken from Tuftonboro Fire and Rescue Department’s Mission Statement: “The mission of the Tuftonboro Fire Rescue Department is to provide the citizens of Tuftonboro with effective, efficient fire and medical protection services. This mission is to also provide other necessary emergency services essential to the health, safety and well-being of the community.” The photo courtesy of the Tuftonboro Fire and Rescue Department came with this note written by Lt. Chris Morgan. “It happens to be a great picture of us underway, but moving slowly enough to where you can make out some detail. Slight amount of background to this one too, we were returning into the Pier 19 boat ramp from a successful ice rescue in Moultonborough back in 2017. For more information regarding services Tuftonboro Fire and Rescue Department offers go to www.tuftonboro. org/fire-rescue-department. Or Phone: Tuftonboro: (603) 569-3381, Dispatch: (603) 539-2262. The Central Fire Station is located at 189 Middle Rd., Center Tuftonboro, NH 03816
a kayak and 2 in a canoe, had gone out on the lake late at night in early January in cold temperatures and freezing waters. The group had fallen out of their kayak and canoe. Three people were rescued. The body of the fourth was later recovered. When weather conditions create unsafe air and water temperatures, it doesn’t take long for shock and hypothermia to set in. As Adam remarked, “Unfortunately, there are more recoveries than rescues in winter months on the lake.” Fire departments work in conjunction with one another. Tuftonboro has assisted Fish and Game who also have an airboat. They also have assisted the Alton and Moultonborough Fire Departments. Moultonborough uses a hovercraft for rescues. Alton has recently acquired an airboat. Interestingly, some 117 years ago in 1905 Alexander Graham Bell invented the airboat in Nova Scotia, Canada. It was first used ten year later in 1915 by the British Army in World War I. However, another 15 years went by before it was used by civilians. In 1956 an engineer from England, Christopher Sydney Cock-
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deeper powder, they damage the tops of small trees and kill others through excessive bark damage. This type of damage directly decreases future timber values for property owners. Most of New Hampshire’s almost 7,000 miles of snowmobile trails traverse private property that owners have willingly allowed access to for snowmobiling. The public’s use of private land remains a privilege, and it has been a long-standing tradition in the Granite State for landowners to allow others to use their property for recreational pursuits. Snowmobilers are responsible for caring for the lands that they enjoy in order to protect this privilege. Snowmobiling off trail in the wintering habitat of moose and deer causes increased stress for animals during the time of the year when they are most vulnerable. This increase in anxiety, and subsequent energy consumption, can have fatal consequences. The marked increase in off-trail riding has also led to costly and time-consuming rescues for New Hampshire Fish and Game Department Conserva-
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Page 20 | THE LAKER February 2022
Yester year
Interesting Lakes Region Women By Kathi Caldwell-Hopper They were writers, political leaders, and outdoor lovers. Over the years, notable women of New Hampshire have contributed much to the state and the Lakes Region. Summer camps have been around a long time, and we may not realize some of the camps were founded by independent, outdoor loving women. In 1903, Mowglis Camp for Boys opened and was a companion camp to Camp Onaway for Girls on Newfound Lake. Elizabeth Ford Holt, who purchased a farm on the shores of Newfound Lake, began Mowglis. She was camp director from 1903 to 1924 and is remembered by those who knew her as “quietly dominant in bearing and character.” While always dressing simply and wearing a straw hat, she commanded respect from the boys under her care each summer. Elizabeth obtained permission from author Rudyard Kipling to borrow the names of his Jungle Books, and named Mowglis buildings Toomai, Baloo and Akela, among others. Over the ensuing years, Kipling corresponded with Mrs. Holt and maintained an active interest in Mowglis. It seems the Newfound Lake area was a popular location for summer camps started or run by pioneering women. In
Although classrooms at that time were rigid, Laura was different. She was a friend to her students, and took classes on nature field trips. A lucky group of students accompanied her for an entire summer to camp in New Hampshire’s forests. According to www.kehonka.wordpress.com, the year was 1902. This was the starting point for Laura’s idea of a summer camp for girls. She saw how well her little group responded to living and sleeping outdoors, doing rustic chores such as gathering campfire wood, cooking over an open fire, sleeping under the stars, and exploring the natural world. Laura taught the girls camping skills, but also made use of the environment for supplies. Craft projects were accomplished by using clay taken from the ground at an abandoned brickyard. She noted that the girls liked to make things from the world around them, such as pottery, drawing scenery and weaving baskets from straw and grass. In those days, women were mothers or spinster aunts; they rarely worked outside the home and if they did, they wore correct and modest garments. Laura and her small group must have raised eyebrows when they shopped for supplies in the rural communities. It is said Laura wore clothing which was sensible and comfortable for hiking and generally living in the woods. Word spread about the wonderful time the core group of girls had at their makeshift summer camp in the Wolfeboro, New Hampshire area. Others soon asked Laura to include them in the summer camping trips. More room was needed and by 1909 a staff had to be hired to handle the influx of female campers. The site was called Camp Kehonka. Campers slept in tents, made their own furniture, and swam and hiked the mountains around the area. Meals were served family style and recreation consisted of plays and programs put together by the campers. Camping built character, as Miss Mattoon said. Girls, just as easily as
1900, Camp Redcroft was established in East Hebron by Mrs. Oscar Holt (who later started Mowglis). Mrs. Holt sold the camp to Mabel Hollister in 1911 and the name was changed to Camp Onaway. Some early camps survived but others closed due to the Depression or disasters such as the Hurricane of 1938 that ravaged the New England area. However, the memory of the brave and pioneering women who left comfortable city homes to start summer camps in the NH wilderness lives on. In the late 1800s, for a woman to be independent was unthinkable. But Laura Mattoon dared to think for herself, and she believed women could survive in the wilderness just as well as men. She brought her beliefs about equality and health and enjoying the outdoor world to the Lakes Region. Laura was well-educated and forwardthinking for her time. She was a graduate of Wellesley and soon after began a teaching career that focused on each student as an individual. She spent more time teaching her students (in Massachusetts and New York) about, nature and how to get along with one another than she did employing the popular discipline of the day which invoked teachers to “spare the rod and spoil the child.”
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boys, could swim, fish, make objects from the natural world, pitch a tent, and generally survive in the woods. Also impressive was Kehonka’s dedication to diverse arts and crafts to its girls. Kehonka also had looms for the girls to use, some dating from the 1700s as well as modern looms. At Kehonka, the artistically inclined were as at home as sports-minded youngsters. Not far from Camp Kehonka, another daring woman opened the door of a girl’s summer camp named Camp Wicosuta. Located on the shores of Newfound Lake, Anna Rothman started the girl’s camp in 1921. Anna was a resident of New York City and wanted to provide girls with a vacation that taught them the joys of the outdoor world. She was aware that by getting girls out of urban areas and into the natural environment surrounded by good role models, they would learn many of the lessons needed for them to survive and prosper in the world. Writers have always brought their readers into imaginative worlds. This was the case with Louise Lampray, born in Alexandria, New Hampshire in the 1860s. After graduating from Mount Holyoke College, she went on to become one of the first female editors • Yesteryear continued on page 21
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Registration Now Open for Prescott Farm WildQuest Camps LACONIA — Families looking for outdoor and nature-based activities need look no further than WildQuest Camps at Prescott Farm. These naturebased day camps coincide with local school February and April vacation weeks and run nine weeks in the summer. With a focus on the natural world – and plenty of outdoor fun – WildQuest Camps are the perfect match for inquisitive young explorers. All camps are weekdays from 9 am to 4 pm with extended care hours available from 8 am until 5:30 pm. Winter Camp (Monday, Feb. 28 - Friday, Mar. 4) and Spring Camp (Monday, April 25Friday, April 29) are open to children age 6 – 12. WildQuest Summer Camp features nine weeks of unique nature-based themes and is open to children age 4 – 14. Campers age 13 and 14 participate in the Leadership in Training (LIT) program which emphasizes hands-on team building and explores various leadership styles. An Early Bird discount is available on Summer Camp registrations made by February 28th. Prescott Farm Executive Director
Jude Hamel knows that COVID-19 has impacted almost every aspect of people’s lives, including decisions around kids’ activities. “The last couple of years have made folks reevaluate which experiences are safe, educational, and - importantly - fun for their children,” Hamel said. “At our WildQuest camps, kids get all three as they explore and learn in the great outdoors with friends who are their own age.” For details about WildQuest pricing, Early Bird and Prescott Farm member discounts, and scholarship opportunities, visit prescottfarm.org, call 603-366-5695 or email camp@ prescottfarm.org. Prescott Farm is a nonprofit 501c3 organization dedicated to providing year-round environmental education programs for all ages and a place in the Lakes Region community that encourages curiosity, discovery, fun and connection to the natural world. For more information about programming, events and volunteer opportunities at Prescott Farm, please visit prescottfarm.org
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• Yesteryear continued from page 20 of the Washington, DC newspaper called The Capitol, according to information at UNE Library Services. She was involved in summer camps as a lecturer, and it was perhaps the positive experiences of being at summer camp that fed her imagination. She went on to write historical fiction, such as The Tomahawk Trail. She loved to write, that is for certain, and spent many years living in New England. Voting was a right Marilla Ricker of New Durham fought hard to achieve. A portrait of her in the NH State House, painted some time ago, shows an expression of fortitude and resolve to get things done. Marilla was raised to be a free thinker and while others of her age and gender were dreaming of marriage, her sights were set on different things. Born in 1840, Marilla grew up to work in one of the few professions open to women at the time: teaching. Marilla was a teacher until she married John Ricker of Dover, NH. Marilla’s husband was a wealthy farmer and when he died in the 1860s, Marilla was a wealthy widow. She traveled to Europe in the 1870s and gained a wider world view – and a solid education – while abroad. Marilla decided to become a lawyer, a daunting decision because it was a profession open only to men at the time. But her free-thinking childhood and her wealth may have set her on this difficult career path. Marilla began to study law in
Washington, DC, and gained admittance to the bar of the Supreme Court of the District of Columbia in 1882, according to Wikipedia. She outranked men who also took the exam. Serving the less fortunate during her years as a Washington, DC lawyer held top priority for Marilla, and she was known as the “prisoners’ friend.” In 1884 she was appointed examiner in chancery by the Supreme Court of the District of Columbia and later became New Hampshire’s first woman lawyer in July of 1890. Marilla was a NH resident and lawyer and even ran for governor, but ironically, the laws of the land did not allow her to vote. (It should be mentioned that Marilla petitioned the NH Supreme Court for the right to practice law in the state after being denied that right because of her gender. The petition won in the court. Marilla is thought to be among the first women in the state to attempt to vote and because she was a landowner and taxpayer in Dover, she believed she should have the voting right. She fought tirelessly and shortly before her death in 1920, women were given the right to vote. An award called the Marilla M. Ricker Achievement Award is presented annually at the NH Women’s Bar Association, according to information at www.nhwba.org.
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Burning Dry Firewood Saves Money and Improves Air Quality There are those wood stove owners who succumb to the colder temperatures of fall by burning wood right away, and then there are those who wear it like a badge of honor if they can go late into the season before starting that first fire – perhaps believing they can hold winter at bay just a little longer. Regardless of which camp of wood stove owner you fall in, it is time to make sure you have enough dry firewood or wood pellets ready to go for this winter. Evaluating the moisture content of cord firewood can be tricky. Wood can be purchased when it is “green,” “seasoned,” “dried,” or “kiln dried,” but these are relative terms and wood is only ready to be burned when its moisture content is 20% or less. Wet wood is a waste. Burning wet wood produces less heat because energy goes into boiling off residual water so that the wood
can ignite. Not only that, but the process releases pollution into the air and creosote in your chimney, which can lead to a fire hazard. Burning dry wood produces more heat, saves you money and improves air quality. When talking with firewood suppli-
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ers, always be sure to ask how they define the terms they are using to describe their products. Here are a couple of general guidelines to keep in mind when talking to a firewood supplier: • Green wood is fresh cut and should not be used for fuel until it has had time to dry properly. This is the least expensive to purchase and will require 6-12 months to dry properly depending on species and conditions. • Dry wood refers to air-dried wood that should be an immediately burnable product at the time of delivery. Dry wood should never be stored uncovered as it will reabsorb rain and snow. • Kiln dried wood has been dried through the introduction of heat in a deliberately controlled environment – a process that drastically shortens the drying time. As with dry wood, kiln dried firewood should be an immediately burnable product at time of delivery. This has the highest cost to purchase,
but is of a very high quality that many people prefer. Because it takes energy to dry the wood, it is slightly less climate-friendly than air-dried wood! • Seasoned wood is the least well defined of any of the terms associated with firewood. “Seasoning” is synonymous with “drying” but the key to the wood’s actual moisture content is how long and under what conditions the wood has been “seasoned.” When purchasing “seasoned” wood, always be sure to ask your dealer how long the wood has been split, as opposed to just felled, and if it was stacked under cover to facilitate drying. You should assume that seasoned wood is not ready to burn without further drying. If you are not planning to buy dry wood, the best strategy is to plan at least 6-12 months ahead and allow plenty of time for your wood to dry under cover and with ample airflow around it. Order wood during the winter or early spring for the following year, then stack and cover it to dry during the spring and summer for burning the following fall. This is the most reliable and economical way to ensure your supply of properly dried firewood. If you are interested in burning less wood altogether, consider replacing your old wood-burning stove with a newer, cleaner burning model. New stoves burn less wood to produce the same amount of heat. Wood pellet stoves are also very efficient, typically needing just about 40 pounds of pellets per day during a winter day.
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