TheLaker_March_22 by The Laker

March 2022 | THE LAKER | Page 1

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

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March • Vol 39 • No 3 Monthly Edition

Sweet Spring!

Inside This Issue... Find More St. Patrick’s Day Page 3

‘Cue the Grill | Page 10

NH’s State Dog | Page 6

What’s Up | Pages 14-15

Page 2 | THE LAKER March 2022

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March 2022 | THE LAKER | Page 3

St. Patrick’s Day Celebrations By Dawn Bradbury Here’s your March 17 forecast: A flurry of Irish stew and boiled dinners, with Guinness heavily flowing at the area’s Irish-themed pubs. Yes, there also will be green beer and fish and chips, Irish music and the wearing of the green … lots of it. This year could be the closest to normal St. Patrick’s Day in two years. “It will be a really fun, festive atmosphere, with staff and customers, Irish music in the background … it’s going to be just what we need,” said Megan Page, general manager at Patrick’s Pub & Eatery in Gilford. The COVID-19 pandemic exploded on the scene right around St. Patrick’s Day in 2020, changing not only that holiday but daily life for the next two years. While cases are dropping, the pandemic is by no means over, but between vaccinations and. booster shots, this is the closest things have come to returning to normal. Irish-themed pubs around the area will be rolling out live entertainment and Guinness will flow. Many local breweries are brewing up special beers for the holiday: Moat Mountain Smokehouse & Brewing Company in North Conway and Twin Barns Brewing Company in Meredith. At Patrick’s, 18 Weirs Road in Gil-

ford, owned by Jeff and Allan Beetle, the day will get started a little earlier than usual: The pub opens at noon instead of its usual 4 p.m. Dinner will be served until 8 p.m., while the bar will remain open a little later for revelers. Live entertainment starts at noon with The O’Brien Clan Trio, and Matt Langley takes the stage from 4-7 p.m. “It’s very, very festive,” Page said. “Our staff really gets into it; they go all out with their outfits. We have some regulars who come in every St. Paddy’s, and they count down the days.” In addition to the music, there will of course be food: a traditional boiled dinner with housemade corned beef, bangers and mash featuring local Irish sausage from Claremont’s North Country Smokehouse, and soda bread made locally by Phyllis Shoemaker. “We’ll also have our traditional Irish sticky toffee pudding,” Page

said. “The recipe came directly from Ireland on a trip Allan and his wife, Jennifer, took.” The regular menu includes some nontraditional Irish food as well — shepherd’s pie made with beef instead of lamb; a Reuben sandwich featuring the housemade corned beef and “Irish nachos,” as well as the popular Drunken Leprechaun fried chicken dish, served with housemade whiskey barbecue sauce. Patrons won’t go thirsty: Representatives from Baileys will be on hand to promote the new Baileys Deliciously Light Irish cream. Patrick’s staff will pour green beer all day, along with an Irish red ale, Slainte, brewed by Moat Mountain Smokehouse & Brewing in North Conway. There’s an Irish twist on an old-fashioned (made with Irish whiskey) and Irish coffee. And of course, there will be Guinness.

“We pride ourselves on pouring the perfect pint,” Page said, adding that their bartenders have received training from Guinness on this very subject. Page expects this year to be a far cry from March 2020, when the country shut down right before St. Patrick’s Day because of the COVID-19 pandemic. “We had already prepared everything for our boiled dinners and on our big day, we had quite the takeout crowd, it was awesome,” Page remembers. They were able to pivot immediately because they already had a thriving takeout business. Now, takeout has grown so much they have a dedicated takeout person daily, sometimes two. Patrick’s, which opened in 1987, is named after the original owner’s (Walter Kelleher) father from Macroom, County Cork, Ireland. Patrick’s was purchased from Walter Kelleher in 1994 by Jeff and Allan Beetle. No reservations will be taken; it will be first-come, first-served with a steady stream of customers expected. Prime time will be 5-6 p.m. as people are getting out of work, Page said. In Wolfeboro, the celebration has already started at Morrisseys’ Porch & Pub, 286 S. Main Street. The pub had “perfect pint training” from Guinness earlier this month so staff is ready to • St. Patrick’s Day Continued on page 4

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Page 4 | THE LAKER March 2022 • St. Patrick’s Day Continued from page 3

Lost Your Marbles Exhibit We know the world is still a crazy place. In an effort to add some levity we are celebrating the crazy with “Lost Your Marbles,” a mini exhibit of beautiful hand-blown marbles by Aaron Slater and Harry Besett. Stop in the Meredith League of NH Craftsmen Meredith, Fine Craft Gallery to fully appreciate the work of these talented artists. To inquire about their work, call us at (603) 279-7920, visit our website at http://meredith. nhcrafts.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.

pour for the crowds. The eatery kicked off “our favorite month” on Feb. 17, said owner Aaron Morrissey, with Irish fare on Thursday nights, and Irish dancers scheduled that weekend. In the run-up to St. Patrick’s Day, Morrisseys’ hopes to offer a fourcourse Irish dinner and beer tasting on March 16. Featured food items for St. Patrick’s week will be house cured corned beef and cabbage, homemade Irish bangers and mash, Guinness beef stew, beer battered fish and chips, shepherd’s pie made with lamb, and the popular Pub Pie, made with beef, corn and mashed potatoes. All Irish fare is served with soda muffins. “Myself and the staff are really excited for festive March happenings,” Morrissey said. “We will be super busy on the 17th and reservations for tables with a 1.5-hour limit will be strongly recommended. Guinness and Tullamore Dew will be furnishing some great give-a-ways throughout the week and we hope to have some nice, personalized Guinness pints and Morrisseys’ shirts available for purchase.”

Morrissey’s regular menu also carries an Irish spice bag (fried shrimp and chicken fingers with hot peppers, steak fries, onions and 10 spice blend), which the restaurant points out on a Facebook post pairs well with that perfectly poured pint of Guinness. At May Kelly’s Cottage, 3002 White Mountain Highway in North Conway, the Irish theme is year-round. Owners Marie and Patsy McArdle are from County Louth in Ireland. They opened the family-friendly Irish pub offering authentic Irish country cooking in 2004, naming it in honor of Patsy’s grandmother, May Kelly. The pub features a Seisún, Gaelic for “session,” every Sunday afternoon. Seisiún are informal gatherings of Irish traditional musicians that happen mostly in pubs, the restaurant’s website says. The regular menu includes twists on traditional dishes like Irish nachos and Gaelic pizza (topped with mashed potatoes, bacon and scallions), as well as traditional dishes like shepherd’s pie made with lamb, beef stew, Gaelic chicken, Irish mixed grill of Irish bacon, Irish sausage, black and white pudding, house steak tips, tomato, baked beans and french fries, and corned beef and cabbage. Guinness is on tap, as are other Irish beers and May Kelly’s Irish Red Ale, brewed by neighboring Moat Mountain brewery.

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Making Sugar - Maple Production in New Hampshire By Kathi Caldwell-Hopper Photo courtesy Canterbury Shaker Village “I sent a small box of maple sugar to a British nobleman. I hope to make this a very useful and proﬁtable business.” Lieutenant Governor John Wentworth, 1722 What was the business? Turns out it was a tiny box of maple sugar Wentworth sent to a British nobleman. It seems Governor Wentworth had the right idea when he predicted the sweet maple product would become highly desirable to many. New Hampshire has a long history with making maple syrup, which was originally produced by Native Americans. Certainly, the Granite State was not the first area maple sugar was made, because many other places also practiced sugaring in the late winter and early spring. The early settlers in the state likely learned from Native Americans how to collect sap and boil it to make the sweet syrup from the sugar maple trees around them. In the early days of the country, sugar was not easy to obtain; thus discovering there was a natural way to get sugar from trees must have seemed like manna from heaven to settlers. But they soon learned it was a time-consuming, difficult process to make maple sugar and syrup. In New England, if you could make and store maple products, you had a valuable currency to eat and trade with others. It was just about the only sweetener in the United States in the 1700s and 1800s. By the late 1880s, around 300,000 gallons was produced for sale on a yearly basis. The early colonists endured the harsh New Hampshire winters and once they knew the process of maple sugaring, they were eager for late winter and early spring. They knew this was when they could harvest sap for sugar, and they watched the weather with anticipation. (A successful maple year depends greatly on the weather and temperatures.) The process starts usually in late February when harvesters went into the woods where they had sugar maple trees. At that time, they drilled tiny holes into the trees. The process took time, because the clear sap in liquid form dripped slowly from the taps into buckets placed on the trees. Bringing the buckets from the woods to a camp or farm was also labor intensive. Over time, harvesters began to use oxen or horses to transport the sap

to the sugarhouses. Once at the sugarhouse, the next step in the long process began. During the time of Native Americans, hot stones were placed into logs they had hollowed out. They filled the log containers with the sap and boiled it over the fire. The process was time consuming but the results worth the effort and long boiling time. When the boiling produced dry sugar, it was formed into a cake of sugar or “block sugar” or it was stirred to make grainy sugar. The Native peoples also made sugar on snow by pouring sugar onto snow to create a taffy-like, delicious product. Due to the danger of maple syrup spilling when transporting it, maple sugar in blocks was much easier to carry without losing any of the precious product. Before the colonists, Native Americans used maple syrup and sugar to season breads and beverages. According to historical information from the UNH Cooperative Extension, maple sugar was an important part of the typical Native person’s diet. Over the years, the process of maple sugaring has certainly improved. Kettles and later, evaporators were much more efficient for use in sap houses. The Shakers, with a village community in Canterbury, New Hampshire and elsewhere in the United States, were an ingenious group. They believed that doing any project correctly was important and godly. Hands to work, hearts to God was one of their sayings and they lived the belief daily. Maple sugaring was done by the Shakers at their villages, among them at Canterbury. The maple products were later sold around New England and tourists eagerly purchased maple candies and syrup. According to information from Canterbury Shaker Village, the Shakers once had a “thriving maple sugar camp.

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Throughout the 19th- and 20th-centuries, Shakers spent early spring days gathering sap and their nights boiling maple syrup and making candy. At the conclusion of the maple season, the Shakers would emerge from the camp and return to Shaker Village with their sweet harvest in hand. “Records indicate that in 1864, at the height of American Civil War, the Shaker Village Church Family set out almost 1,200 wooden buckets for the gathering of sap and produced almost 700 barrels of maple syrup. The syrup was not only an important sweetener for the many mouths they fed daily, but an important cash crop for sale to the outside world.” It was said the Shakers at Canterbury once had a maple tree orchard with over 1,000 trees about a mile or two northeast of their village. From there, they tapped the trees and eventually produced candy, sugar cakes, syrup and other products which could be sold to the public. When a Shaker elder once visited Canterbury in the mid 1800s, he was shown the sugar camp and was impressed that they made around 2,000 pounds of sugar the year before. This was a very large amount of maple sug-

ar and shows how important the sales of the product were to the Shaker economy. Much as the Native Americans and early colonists had discovered, the Shakers learned it was hard work hauling the sap to their homes once it was collected from sugar maple trees. Thus, they found a more efficient and less physically taxing way to harvest the sap and boil it down to make the syrup. The Shakers made an exodus from their living quarters in the main village and set up a temporary residence at a sugar camp a few miles away. Located on Shaker property, the sugar camp was a great place to make maple products. The Shakers stayed at the camp for a month or more and had living quarters, a sugarhouse where they boiled the sap and other buildings. The Shaker men took turns staying up at night to boil the sap, feed the fire and watch over the sap house. It was hard work, but much easier than hauling the gathered sap to the main village to be boiled down. Shaker Sisters kept the buildings clean and made meals for the group. A Canterbury Shaker, Nicholas Briggs, recalled maple sugaring as a boy, “The maple sugar season began soon after school closed, and it was an interesting time for the boys. They always were in requisition to assist in distributing the buckets to the trees and driving the spiles in the holes bored by the brethren.” While the popularity of maple syrup never really caught on in England, Governor Wentworth’s plan to harvest and sell maple products was a good one. Americans s loved and used a lot of maple syrup. To this day, they still do. When the sap begins to run in the late winter, we eagerly anticipate, as did people many years ago, the sweet taste of maple syrup to come.

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NH’s State Dog: Loyalty, Versatility, Intelligence, Endurance

By Rosalie Triolo Photo: courtesy of Koji’s Owner The Chinook, pronounced (shuhnuk), is a relatively rare breed of dog which was first recognized by the United Kennel Club in 1991. In 2013 the Chinook breed was officially acknowledged by the American Kennel Club as part of the Working Group. This breed also has the distinction of being officially named “The State Dog of New Hampshire.” Born in 1871, Arthur Treadwell Walden spent much of his youth in Minnesota and was educated at the Shattuck Military Academy in Faribault. When his father Reverend Treadwell Walden, an Episcopal clergyman, was appointed minister of St. Paul’s Cathedral in Boston, Arthur chose to live in his father’s vacation home in Tamworth, New Hampshire. An adventurous young man, Arthur Walden in 1896 at the age of 25 journeyed to Alaska during one of the most exciting periods in history, the Klondike Gold Rush. A territory of the Yukon in northwestern Canada, the Klondike River which is a small river, enters the Yukon River from the east at Dawson City, known as the “heart of the Klondike Gold Rush.” Most prospectors took the route through the ports of Dyea and Skagway in Southeast Alaska. They would then follow the Chilkoot or the White Pass trails to the Yukon River and sail down to the Klondike gold fields. Walden found work as a freighter carrying supplies and mail down the Yukon River. He gained experience with sled dogs which were used to pull heavy freight over vast distances. In 1902 Walden returned to his farm

in Wonalancet, New Hampshire and married Katherine Sleeper. The couple managed the Wonalancet Farm and Inn. Walden, determined to breed his own type of powerful sled dogs, bred a female Greenland Huskey, sired by a large yellowish-brown Mastiff/St. Bernard mix. A litter of puppies was born on January 17, 1917. Walden named one of the pups Chinook, after an Eskimo sled dog he worked with in the Yukon Territory freighting heavy gold mining supplies. Chinook would become his lead sled dog, and afterwards the breed Chinook was named after its

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forerunner. Walden bred his dogs to possess those qualities of loyalty, versatility, intelligence, endurance, power and speed, which today still are specific to the “Chinook” breed. Because of Chinook’s easy-going nature, he was especially gentle with children. There were many “Firsts” for Walden’s “Chinook” dog sled team. They successfully climbed Mount Washington. Walden introduced the sport of sled dog racing to New Hampshire, and in 1924 he founded the New England Sled Dog Club. Walden was designated by Admiral Richard E. Byrd to be lead driver and dog trainer on his 1929 Expedition to Antarctica. In his book Little America published in 1930, Admiral Byrd wrote: “Had it not been for the dogs,

our attempts to conquer the Antarctic by air must have ended in failure. On January 17th Walden’s single team of thirteen dogs moved 3,500 pounds of supplies from ship to base camp, a distance of 16 miles each trip in two journeys. Walden’s team was the backbone of our transport. Seeing him mush his heavy leads along the trail, outstripping the younger men, it was difficult to believe that he was an old man of 58 with the determination and strength of youth.” In 1929 Chinook was 12 years old. Too old to lead the team, yet young at heart. Walden would use Chinook to “shock the troops.” It was said, “Walden would put him into the team when the going got rough. Then the gallant heart of the old dog would rise above his years and pull with the glorious strength of a three-year-old.” On April 25th, 1930, news of Chinook’s death saddened many who mourned the loss of one of the greatest dogs in history. New York, April 28th 1930 Headlines: Chinook Said Goodbye! Arthur Walden returned home from Antarctica without his friend Chinook. “Sixty-eight dogs came back with him – heroes, their job well done. But Chinook, their undisputed king when they sailed from Norfolk a year and a half ago – Chinook who always slept at the foot of his master’s bed was not among them. And Chinook’s master will never return to Antarctica.” On June 9th, 1930, in a special dispatch from The Evening Star Newspaper, Washington D.C and the New York Times, headlines read “Byrd Dogs’ Leader Honored by State. New Hampshire Dedicates Road as “Chinook Trail” as Tribute to their Four-Footed Hero.” An excerpt reads, “While medals are being struck for Admiral Byrd and the • Chinook Continued on page 8

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March 2022 | THE LAKER | Page 7

Disaster Clean-up Buckets Donations During February and March, First United Methodist Church Gilford invites you to participate in collecting materials to assemble disaster cleanup buckets. The completed clean-up buckets help those affected by floods, hurricanes and other catastrophes to begin the overwhelming job of cleanup. The United Methodist Committee on Relief (UMCOR) distributes the buckets and the need is particularly great after recent wildfires and tornadoes. The clean-up buckets are five-gallon round buckets with a lid that contain 14 specific items such as 32–64 oz. bottle liquid laundry detergent and 4–8 oz. pump spray air freshener. Lakes Region residents can help by purchasing any or all of the specific items (see list below) to complete a bucket or by providing monetary donations. Materials can be left on the bench inside the church back door to the office between now and March 25. The church is open Monday through Friday from 8:30 AM to noon. Monetary donations may be mailed to PO Box 7408, Gilford, NH 03247, or dropped off in the church office. If giving a donation, please be sure to mark checks or cash in an envelope with “UMCOR kits”. On March 27, volunteers at the church will pack the buckets with the donated items and deliver the completed buckets to UMCOR. The church is located at 18 Wesley Way in Gilford, off Rt. 11-A near the 3/11 bypass. For further information about donating or volunteering, call the church at

603-524-3289 Monday through Friday between 8:30 AM and noon. Please leave a message if the phone is not answered and we will get back to you. You may also visit the website nhhope. org/serve. List of Disaster Clean-up Bucket Materials The 15 items needed to complete a clean-up bucket. When completing a bucket, do not secure the lid. One five-gallon round bucket with lid (14.35” h x 12.19” w x 12.19” d) No screw lids May be used, but must be free from all residual product One 32–64 oz. bottle liquid laundry

detergent One 16–40 oz. bottle liquid concentrate household cleaner No spray cleaners One 16–34 oz. bottle liquid dish soap One 4–8 oz. pump spray air freshen-

One 6–14 oz. pump spray insect repellant (pack of 10–20 wipes also acceptable) Pump spray bottles must have protective covers One scrub brush With or without handle 18 re-usable cleaning wipes No terrycloth, microfiber or paper towels Five scouring pads No stainless steel or pads with soap in them 36–50 clothespins One 50–100 ft. clothesline (cotton or plastic line) Roll of 24 heavy-duty trash bags (33–45-gallon sizes) Remove from packaging Five N95 or KN95 particulate respirator dust masks (1–3 mm thickness) No surgical masks Two pairs of kitchen gloves Durable for multiple uses Remove from packaging One pair of work gloves - cotton with leather palm or all leather

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Page 8 | THE LAKER March 2022 • Chinook Continued from page 6 men of his Antarctic Expedition, now rolling homeward on their two ships off the coast of their own country, an enduring honor has been paid to one who is not coming back, a four-footed hero of the great adventure who died alone out on the desolate ice barrier.” When he returned from Antarctica, Walden found his wife ill. Due to financial difficulties, she had sold half the farm to Eva and Milton Seeley, who maintained the Chinook Kennel. Walden then sold his Chinook dogs to Mrs. Julia Lombard. From the latter

part of the 1930’s, the breed had gone through a succession of buyers and breeders. When they were shown at the New England Sportsman’s Show in Boston, a famous woodsman, Perry Green was fascinated by the breed, and when Lombard decided to sell the dogs, Green was the buyer. In the 1940’s Green moved the breed to Maine eventually becoming the world’s only producer of Chinooks. He still held to Walden’s standards of choosing prospective owners. It involved having the person stay at the kennel for twenty-four hours. If the dogs did not like the person, he would go home without a dog. Walden died

in 1947. After Green’s death in 1963, the breed declined to one hundred twenty-five living dogs. Two years later Chinook dogs were recorded by the Guinness Book of World Records as the “Rarest Dog in the World.” As the breed’s numbers steadily declined throughout the 1980’s, three breeders from Ohio, Maine and California divided the remaining 11 Chinook dogs whose line went back to the original Chinook dog. By the 1990’s as other breeders developed interests in bringing back the numbers, the Chinook population began to grow. Today, there are about 800 Chinook dogs in the world. Only 100 puppies are born each year worldwide. Some say the life expectancy of the Chinook is between 12 to 15 years, while others claim it to be between 14 to 17 years. The Chinook stands from 22 to 26 inches tall and usually weighs between 50 to 90 pounds. Their colors vary between a tawny brown, reddish-gold and honey. They are said to be highly affectionate with family members, and friendly towards strangers and other pets. Here in the lakes region, Koji, a tawny Chinook, is super friendly and very affectionate. He loves being petted and wants your attention whether

he has just met you or has known you for a long period of time. He’s obedient and acknowledges commands. According to Koji’s owner, “Sometimes Koji thinks he’s a lap dog.” And how did Koji get his name? The owner had been a Koji Uehara fan. He explained, “Koji Uehara was a former pitcher for the Boston Red Sox, who was named Most Valuable Player in the 2013 American League Championship Series. In the 2013 World Series Uehara threw the winning pitch in Game 6 and the Boston Red Sox won the Series.” What about grooming? As far as grooming he added, “Chinooks have a double coat. This means they need to be brushed at least once sometimes twice a day especially during shedding season, or you’ll need to vacuum twice a day.” There are many breeds with double coats which gives them fluffier look. A double coat is an undercoat of short hair and a top coat of longer hair. The dense undercoat protects the dog from both hot and cold temperatures and the top coat helps to repel moisture and dirt. Koji was born at Granite Hill Chinooks in Dover, New Hampshire. Owned and operated by John and Leslie Donais.

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Page 10 | THE LAKER March 2022

‘Cue The Grill Let’s Talk St. Paddy’s Day Recipes By Kelly Ross Hello Again Lakes Region Foodies. Here we are, Chug Chug Chuggin’ Along thru the winter, another month behind us and spring is getting closer and closer. It was sad to see The Pond Hockey Tourney get cancelled as that is always a great money maker for the Lakes Region, but luckily the Fishing Derby still lived on in all its glory and long tradition. With February behind us, here comes March, which is one of my favorite months of the year. I love months of anticipation, and March to me is the anticipation of spring, although we all know March is still often a crazy snow month. We also get to move the clocks ahead in March thankfully. Daylight Savings makes me crazy, but I digress. Another reason for me to be a fan or March is a little thing called St. Paddy’s Day. I will admit that in my younger days it was all about going out and partying if and when I had the day off, but as I became more responsible and a chef, I worked almost every one of them, just like every other holiday. It seems everyone goes out looking for their corned beef and cabbage dinner as just about every restaurant under the sun is running that as a special. Personally, I couldn’t care less for it,

maybe because I have cooked well Guinness. Guinness has been a staple over a ton of it plus my French grandin some outstanding stews, a Guinness mother was the queen of the boiled Pie, an Irish Shepherd’s Pie, an Erin dinner and as a kid, I saw it often. Her Go Brach Braised Short Ribs which is house smelled of cabbage and cigaa favorite of mine, as well as a warm OF VINYL WRAPPED COMPOSITE rettes 24/7. Not a great incense, huh, Irish Lemon Pudding and a Guinness but I can laugh at it now. Chocolate Cake. Same thing goes for a traditional For starters, let’s go with a Guinness Thanksgiving turkey dinner. I have Pie, which has St. Paddy’s love writhad my hand stuffed inside thousands ten all over it. Admittedly, this dish is of birds and to tell you the truth, the somewhat of a project, but trust me, smell of either of these dinners usually it is well worth every minute of it but has me running in the other direction. I maybe not worth your time if you are a do love a good leftover corned beef or novice in the kitchen. However, if you turkey sandwich though, but to me, the consider yourself skilled in the kitchen whole dinner process just isn’t worth it and like to push yourself, you’ll be digfor me. When it comes to those special gin’ on this in a big way. The dark stout days, I would rather use some imaginadeepens the flavor of the rich beef and tion with a menu. vegetable stew filling in this superb saObviously before I retired, I had to vory pie. It’s topped with a flaky, golddo what I had to do in the restaurant en Irish cheddar crust. I often do this world as the people want what the peoin two days in two steps to break things ple want. However, at home and for up, but the choice is yours. It will friends, let us let our imagination run serve 8-10 single servings, but if your wild, so for this year on St. Paddy’s crowd is like mine, it will feed 4-5 douDay, let’s try some real fun and tradible servings. tional Irish recipes that I love to cook Guinness Pie year-round. Why wouldn’t I, considerFor the Crust ing my name is Kelly, right? 1 ½ cups unbleached all-purpose flour So, as a rule, many do think beer ¾ tsp kosher salt when thinking Irish cooking, and I’m 1 stick cold unsalted butter, cut into one of them, so I will include some small pieces recipes utilizing the Irish mainstay, 1 cup shredded aged Irish cheddar

cheese, 3-4 oz ¼ to ½ cup ice water For the Filling 6 strips thick cut bacon, about 6 oz, cut crosswise into 1-inch pieces DECKING 2 tbsp safflower oil, plus more if needed 3 lbs. beef chuck, cut into bite size pieces, about ¾ inch cubes Kosher salt and freshly ground pepper 3 cups chicken broth 1 medium yellow onion, about ½ lb., coarsely chopped, about 2 cups 4 large garlic cloves, peeled and thinly sliced 1 lb. cremini mushrooms, stems trimmed, and caps wiped clean with a damp paper towel, cut into halves or quarters if large, about 4 cups ¼ cup unbleached all-purpose flour, plus more for dusting 1 tbsp Dijon mustard cups dark stout Guinness 7 stems thyme 1 dried bay leaf 1 lb fingerling or new potatoes, cut into ¾ inch pieces, 3 cups 8 ounces frozen pearl onions, thawed, 1 2/3 cups 2 tbsp chopped fresh dill

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March 2022 | THE LAKER | Page 11 • ‘Cue the Grill Continued from page 10 2 tbsp finely grated fresh horseradish from a 2-inch piece 1 tbsp distilled white vinegar 1 large egg, lightly beaten For the crust, in the bowl of a food processor, combine flour and salt. Add butter and cheese and pulse until the mixture resembles coarse meal. With machine running, drizzle ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Gather dough into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. For the filling, heat oil in a large pot over medium heat. Add bacon and cook until crisp and browned, about 14 minutes. Remove with a slotted spoon and drain on paper towels. Pour fat into a bowl and reserve. Wipe out pot with paper towels. Add 2 tbsp of the reserved fat to pot and heat over medium high until hot. Season beef with 2 tsp salt and 1 tsp pepper. Working in 3 batches, cook beef until browned on all sides, about 4 minutes per batch. Using a slotted spoon, transfer beef to a large bowl. Add more reserved fat between batches if needed. Pour fat from pot into the bowl of reserved fat. Add 1 cup broth to pot, and cook, stirring and scraping bottom, 1 minute. Pour over meat. Heat 2 tbsp reserved fat in pot over medium high. Add onions

and garlic and cook until onions soften, and the garlic is fragrant, about 2 minutes. Stir in mushrooms and cook, 3 minutes. If bottom of pot begins to burn or onions begin to stick, stir in about ¼ cup of the remaining broth. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, 1 minute. Return beef and broth to pot. Add remaining broth, stout, thyme, and bay leaf. Bring to a boil, scraping flour mixture from bottom and sides of pot. Reduce heat and simmer partially covered, stirring occasionally, 1 hour 30 minutes. Add potatoes. Cover and simmer until potatoes are tender but not mushy, about 25 minutes. Remove and discard bay leaf and thyme. Stir in bacon, pearl onions, dill, horseradish, and vinegar. Season with salt and pepper. Transfer to a 2 ½ quart baking dish and place on a rimmed baking sheet. This filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before baking if done so in advance. Preheat oven to 400 degrees. On a floured work surface, roll out dough to a diameter about 2 inches larger than

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baking dish. Center dough over filling; trim edges to about 1-inch overhang, it’s okay if it’s a little uneven. Brush egg wash over bottom of edges and press to baking dish to seal. Brush remaining egg wash over top of pie. Cut vents in center. Bake until crust is golden brown and the filling bubbles, 35 to 45 minutes. Let cool 20 minutes before serving. This is delicious and it is unique, and I can almost guarantee that no one in your crowd will have seen this before and that they will want this again very, very soon. So yes, that last outstanding dish was a time consuming and somewhat labor intensive, but it really was worth it. This next one, a favorite of mine, also takes quite a few hours, but this time, it’s slow cooker style so it’s just a little bit of prep, take off for a bunch of hours and come back and finish up a bit and dig into some seriously delicious short ribs. Again, depending on your crowd and appetites, you will feed between 4-6. Erin Go Brach Braised Short Ribs ½ cup all-purpose flour 1 ½ tsp salt

1 ½ tsp paprika ½ tsp ground mustard 4 lb. bone in beef short ribs 2 tbsp canola oil 2 medium onions, sliced 1 cup of Guinness beer 1 garlic clove, peeled and minced Gravy 2 tsp all-purpose flour 1 tbsp cold water In a shallow dish, combine the flour, salt, paprika and mustard. Add ribs in batches and turn to coat. In a large skillet, brown ribs in oil; drain. Place onions in a 5 qt. slow cooker; add ribs. Top with beer and garlic. Cover and cook on low for 6-7 hours or until meat is tender. Remove ribs and onions to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ribs. You will not be disappointed my friends. The Irish do love their lamb stew and their approach is a little different in that it is baked. Most stews I know of are either done stove top or slow cooker style, buy hey, to each their own. All that matters is the final product and I like this one as well. It’s really rich in flavor and is chock full of fresh herbs, which goes a long way. Prep time will take you about 45 minutes and baking time about 1 ½ hours. It should give you about 2 ½ quarts, or about 8 servings. Like most soups and stews, it’s awesome the second time around if • ‘Cue the Grill Continued on page 12

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Page 12 | THE LAKER March 2022 • ‘Cue the Grill Continued from page 11 you have any leftovers and I also provide some great freezing directions for later. My wife is adamant about me freezing this so she can take some to work for lunches during the week. Lamb Stew 2 lbs lamb stew meat, cut into 1-inch cubes 1 tbsp butter 1 tbsp olive oil 1 lb. carrots, sliced 2 medium onions, thinly sliced 2 garlic cloves, minced 1 ½ cups chicken broth 12 ounces of Guinness stout 6 medium red potatoes, peeled and cut into 1-inch cubes 4 bay leaves 2 fresh thyme sprigs

2 fresh rosemary sprigs 2 teaspoons salt 1 ½ tsp pepper ¼ cup heavy whipping cream

Preheat oven to 325 degrees. In an ovenproof Dutch oven, brown lamb in butter and oil in batches. Remove and keep warm. In the same pan, sauté carrots and onions in drippings until crisp-tender. Add garlic; cook 1 minute. Gradually add broth and beer. Stir in lamb, potatoes, bay leaves, thyme, rosemary, salt and pepper. Cover and bake 1 ½-2 hours or until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaves, thyme and rosemary. Stir in cream, heat through. Great with some warm hard bread. To Freeze, place individual portions of stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary, or microwave on medium heat for longer time as opposed to short time at high heat. Although I will be sharing a couple of Authentic Irish Desserts with you, I have one last main dish to share, and I am leaving the Guinness on the shelf for this one. We are all very familiar with the American version of Shepherd’s Pie, but I’m willing to bet that not many are familiar with the original version. This one is a hybrid comfort food where two Irish favorites come together, mashed potatoes and cabbage.

That combination is known as Colcannon. This Irish take on Shepherd’s Pie uses ground lamb as opposed to ground beef and peas and carrots as opposed to creamed corn. There are other unique flavors to this, however, it’s probably not a dish you want to surprise the kids with. But many adults and any Irish folk will likely be all over it. Admittedly, I’m not a huge lamb fan, but I do love this dish and have been known to load up on seconds as it is an outstanding comfort food with great tradition. Between prep and cooking, it will take about 3 hours and feed 6-8. Colcannon Shepherd’s Pie 1 tsp extra-virgin olive oil 1 ½ lbs. ground lamb Kosher salt and freshly ground pepper 1 medium onion, chopped, 2 cups 4 carrots, peeled and cut into ¼ inch coins, 1 ¼ cups 3 tbsp tomato paste 1 tbsp unbleached all-purpose flour 1 tbsp Worcestershire sauce 1 ¾ cups chicken broth 1 cup frozen peas ¾ cup packed chopped flat-leaf parsley Mashed Potatoes 2 ½ lb Yukon Gold potatoes, peeled and cut into 1 ½ inch pieces Kosher salt and freshly ground pepper 1 tbsp extra-virgin olive oil 1 lb Savoy cabbage, thinly sliced, 5 cups 2/3 cup whole milk, warmed 4 tablespoons unsalted butter, melted, plus more for brushing Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; • ‘Cue the Grill Continued on page 13

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March 2022 | THE LAKER | Page 13 • ‘Cue the Grill Continued from page 12 season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and ¼ teaspoon pepper. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish. For the mashed potatoes, in a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat, swirl in oil. Add cabbage and ½ teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot, mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture, brush top with butter. Place on a rimmed baking sheet lined with parchment. Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days. As I love to say, feel free to make any of these recipes your own. If not a fan of lamb, sub ground beef or maybe try a combo of the two. I absolutely love the combo of mashed potato with the crunch of the cabbage though and strongly suggest

you give it a try. I want to end the day with a couple of fun Irish desserts. The first one is a Chocolate Guinness Cake that is silky smooth with a cream cheese frosting that is reminds me somewhat of foamy head to a perfectly poured pint. It takes about a half hour to put together, 45 minutes to bake and will get you 12 servings of deliciousness. Chocolate Guinness Cake 1 cup Guinness ½ cup butter, cubed 2 cups sugar ¾ cup baking cocoa 2 large eggs, beaten, room temperature 2/3 cup sour cream 3 tsp vanilla extract 2 cups all-purpose flour 1 ½ tsp baking soda Topping 1 package of cream cheese, 8 oz, room temp 1 ½ cups confectioners’ sugar ½ cup heavy whipping cream Preheat oven to 350 degrees. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat. Whisk in the sugar and cocoa until blended. Combine the eggs, sour cream and vanilla together and whisk into beer mixture. Combine flour and baking soda together and whisk that into the beer mixture until smooth. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove sides of pan. Remove cake from place on serving platter. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until

smooth (do not over-beat). Frost top of cake. Refrigerate leftovers. Classic Yumminess and not overly chocolatey, which is also very Irish. This last recipe is arguably as Irish as any recipe shared today. I love a great warm baked pudding, and I love just about anything lemon, so Duh, this is a No Brainer for me, and I bet it will be for you if you enjoy lemon as well. It’s a perfect mix of tangy and sweet. This takes about 45 minutes or so, and will give you six 1 cup servings, so feel free to double this recipe up as a 1 cup serving to me is just a tease, but that’s just me. Irish Lemon Pudding 4 tablespoons butter, softened ½ cup granulated sugar 4 eggs, separated 1 cup all-purpose flour 2 lemons, zested and juiced plus juice from 2 more lemons 2 ½ cups milk Confectioners’ sugar for sprinkling Homemade or store-bought whipped cream to top, or vanilla ice cream, all optional, but DO IT

Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray. In a medium bowl, cream the butter and sugar. Add egg yolks one at a time. Add flour; mix well. Add lemon zest and juice, followed by milk; mix well. In another medium bowl, beat egg whites until stiff. Gently fold egg whites into lemon mixture until completely incorporated. Pour into baking dish. Bake 40 to 45 minutes, or until very lightly browned and set. Let cool slightly, sprinkle with confectioners’ sugar, and serve warm. I hope this gives most of you the desire to get your Irish on during March, and also here and there over the course of the year. I’m sure most of you will also get your Corned Beef and Cabbage fix as well, which is fine as it is tradition, but don’t be afraid to experiment with some of great Irish fun. Have fun on St Paddy’s Day if that’s your thing but be responsible. Keep your taste buds happy my friends and I’ll be back in April for more food fun. If you ever have any questions or feedback, please touch base at fenwaysox10@gmail.com

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Mar. 1, Mount Fayal Winter Hike, sponsored by Squam Lakes Natural Science Center, Holderness. Info: 603-968-7194. www.nhnature.org. Mar. 2, Wild Winter Walk, sponsored by Squam Lakes Natural Science Center, Holderness. Info: 603-968-7194. www.nhnature.org. Mar. 3, Homeschool Series, All About Series for Ages 4-6, sponsored by Squam Lakes Natural Science Center, Holderness. Info: 603-968-7194. www. nhnature.org. Mar. 3, Homeschool Series, Get HAPI for Ages 7-10, sponsored by Squam Lakes Natural Science Center, Holderness. Info: 603-968-7194. www.nhnature. org. Mar. 4, Teddy Thompson & Jenni Muldaur at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. Mar. 5, Big Bad Voodoo Daddy, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Mar. 5, 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. 5, Upcycling Workshop at Makers Mill, Creating Shape & Structure. Makers Mill, 23 Bay Street, Wolfeboro. Info: 603-569-1500, www.makersmill. org. Mar. 5, Wild Winter Walk, sponsored by Squam Lakes Natural Science Center, Holderness. Info: 603-968-7194. www.nhnature.org. 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. Mar.12, Kris Delmhorst at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. Mar. 12, Mount Fayal Winter Hike, sponsored by Squam Lakes Natural Science Center, Holderness. Info: 603-968-7194. www.nhnature.org. Mar. 12, Stephen Marley, at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. Mar. 12, Sugar Camp Guided Hiking Tours, at Canterbury Shaker Village, 288 Shaker Road, Canterbury. Info: www.shakers.org. Mar. 12, Wild Winter Walk, sponsored by Squam Lakes Natural Science Center, Holderness. Info: 603-968-7194. www.nhnature.org. Mar. 15, Robert Cray Band, at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. Mar. 17, The O’Brien Clan Trio, at Patrick’s Pub & Eatery, 18 Weirs Road, Gilford. Info: patrickspub.com. Mar. 18, Cecilia Woodsmith and Jason Anick Trio at Stone Mountain. Arts Center, Brownfield ME. Info: 207-935-7292. Mar. 18, John Oates & Guthrie Trapp, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com. Mar. 19, Nature’s Spendor, Guest Artist David Newsam, at Inter-Lakes Auditorium, Meredith. Info: www.LRSO.org. Mar. 19-20, New Hampshire Maple Weekend, statewide. Info: www. nhmapleproducers.com. Mar. 19, Sugar Camp Guided Hiking Tours, at Canterbury Shaker Village, 288 Shaker Road, Canterbury. Info: www.shakers.org. Mar. 19, Upcycling Workshop at Makers Mill, Attachments 101. Makers Mill, 23 Bay Street, Wolfeboro. Info: 603-569-1500, www.makersmill.org. Mar. 19, Whitney Cummings: Touch Me Tour, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia. com. Mar. 19, Wild Winter Walk, sponsored by Squam Lakes Natural Science Center, Holderness. Info: 603-968-7194. www.nhnature.org. Mar. 23, Los Lobos at Stone Mountain Arts Center, Brownfield ME. Info: 207935-7292.

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Mar. 26, Kat Edmonson at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. Mar. 26, Sugar Camp Guided Hiking Tours, at Canterbury Shaker Village, 288 Shaker Road, Canterbury. Info: www.shakers.org.

March 2022 | THE LAKER | Page 15

What’s UP

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

Mar. 30, The Wailin’ Jennys at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292.

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Mar. 31, Jimmy Vaughan at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. Apr. 11 & 12, Theresa Caputo The Experience, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia. com. Apr. 15, Three Dog Night, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com.

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Apr. 22, Tom Rush, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com. Apr. 23, Adam Ezra Group performs at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292.

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Apr. 23, Tiki Thom Starkey, at Patrick’s Pub & Eatery, 18 Weirs Road, Gilford. Info: patrickspub.com. Apr. 24, Don McLean 50th Anniversary American Pie Tour, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com. Apr. 27, Battling Butler (1926) at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com.

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Apr. 30, Harvard Krokodileous, Wolfeboro Friends of Music at Brewster’s Anderson Hall, Wolfeboro. Info: 603-569-2151, www.wfriendsofmusic.org Apr. 30, 10,000 Maniacs, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com.

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May 1, Leonid & Friends, at The Colonial Theatre at Laconia, 609 Main Street, Laconia. Info: 800-657-8774, www coloniallaconia.com. May 6, The Seldom Scene at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. May 7, Matt Anderson at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292.

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May 11, Bardelys the Magnificent (1926) at The Flying Monkey, 39 S. Main Street, Plymouth, Info: 603-536-2551, www.flyingmonkeynh.com. May 12, Paula Poundstone at Stone Mountain Arts Center, Brownfield ME. Info: 207-935-7292. 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.

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Register for Spring Hunter Education Classes If you need to complete a hunter education class, sign up now to reserve space in a class this spring or summer. Whether you want to enroll in a classroom experience or would prefer to learn online, register at www.huntnh.

com/hunting/hunter-ed.html. Select “Find a Hunter Education Course,” select a traditional or online class, then complete the registration to join. Walkins are accepted on a space-available basis, but there are no guarantees;

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pre-registration is highly recommended. “Spring and summer are your best bets to be sure of getting into a course,” says New Hampshire Fish and Game Hunter Education Coordinator Josh Mackay. Hunter education is required in New Hampshire before a new hunter can purchase his or her first hunting license. If you are age 16 or older, a license to hunt is mandatory. To meet this requirement, the New Hampshire Fish and Game Department offers classes around the state. Participants

must be at least 12 years old by the last day of the course to achieve certification in basic Hunter Education. Hunters who purchased an Apprentice Hunting License last year must take Hunter Education before they can purchase a hunting license. The Apprentice Hunting License allows people to hunt under the guidance of an experienced hunter, without first taking Hunter Education. Learn more at www. huntnh.com/hunting/apprentice.html. For more information on Hunter Education in New Hampshire, visit www.huntnh.com/hunting/hunter-ed.

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Page 18 | THE LAKER March 2022

Holloway Family Donates $1M to Foundation for NH Community Colleges The Foundation for New Hampshire Community Colleges announced today that Anna Grace and Paul Holloway have made a $1 million gift to establish an endowed scholarship for students enrolled at any of the state’s seven community colleges. “The opportunities that will shape New Hampshire’s future are complex and uncertain, but it is clear that the wellbeing of our citizens and the vitality of our communities will depend on engaging individuals so they can fully and successfully contribute,” said Community College System of New Hampshire (CCSNH) Chancellor Mark Rubinstein. “The Holloways’ gift recognizes the important role that CCSNH will continue to serve in nurturing that talent and in building bridges for New

Hampshire’s future. We genuinely appreciate the Holloways’ vision and are so grateful for their support.” The seven campuses of CCSNH enroll approximately 21,000 students annually. The Holloway’s gift is the largest private donation in the history of CCSNH. “Our goal in making this gift is to inspire and support men and women across New Hampshire seeking affordable, flexible education and connecting them to local careers. We recognized that working through the Foundation was the best way we could accomplish this,” said Paul Holloway. “It’s not about us; it’s about the students and the future of New Hampshire.” The gift is the culmination of a long philanthropic relationship between the Holloways and CCSNH. Paul Hollo-

way has served on the CCSNH Board of Trustees for over two decades, including a variety of leadership roles and has worked tirelessly to deepen relationships across the NH business community. The Holloway Family Scholarship Fund will support students with financial need attending any of the seven community colleges and help provide them an entry point into higher education and enhanced opportunities. “Scholarship support from the Foundation has allowed me to further my education at Great Bay Community College and lessened the financial burden on me and my family. Without it, I am not sure I would have been able to stay in school,” said Katie Cilley, GBCC Nursing Student. “I ask others to join us in giving to the Community College System and

supporting its students,” said Holloway. “Community college graduates are on the front lines of healthcare, staffing our police and fire departments and helping all of us live better lives. Making their education more affordable is the least we can do to support and encourage them.” As the philanthropic arm of CCSNH, The Foundation works with donors throughout New Hampshire and beyond to create access to a high-quality education for its students. “This gift is a big vote of confidence in The Foundation for New Hampshire’s Community Colleges and our ability to positively impact students’ lives,” said Tim Allison, Executive Director of The Foundation for NH Community Colleges.

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impact the housing situation has had on them; what has worked, and what changes might be beneficial to communities and residents. The link to the Lakes Region’s survey is available at https://www.lakesrpc. org/serviceshousing.asp. At the conclusion of the project, the regional planning commission will use this survey data, along with other qual-

itative and quantitative information from a variety of sources to provide

resources, strategies, and recommendations to local municipalities, to assist in their efforts to ensure housing availability. Housing is an important issue; it helps determines the longevity and sustainability of the Lakes Region and its economic development. In New Hampshire and throughout the country, available housing is scarce, putting a

strain on working families and making it difficult for some businesses to recruit and retain workers. The trends and challenges affecting housing in New Hampshire and the Lakes Region are being studied as part of a project conducted by the Lakes Region Planning Commission (LRPC) in partnership with the state’s eight other regional planning commissions, the New Hampshire Department of Business and Economic Affairs’ Office of Planning and Development, and the New Hampshire Community Development Finance Authority. It is funded by

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Beating the Late-Winter Blues By Kathi Caldwell-Hopper It’s been a long winter. That is what you will hear every year by the month of March. We bemoan the ice and snow and cold, and we long for summertime warmth, although it is weeks away. The good news is that by March, there is the promise of spring in New Hampshire. But until then, when storms are still possible and you can’t put away your winter gear quite yet, take advantage of end-of-season weather to chase away the winter blues. Everyone loves a maple syrup treat, and where better to see how maple sugar products are made than at a Lakes Region sap house? Take a tour of an area sugar houses and ask questions about how maple sugar is made, while watching the sap boiling. The owners are always busy in March when warmer days and cold nights provide good maple sugar harvesting conditions. March is Maple Sugar Month in New Hampshire, and you can get out and stop at multiple sap houses all month long and especially during Maple Weekend on Saturday, March 19 and Sunday, March 20. According to www. nhmapleproducers.com, “Sugarhouses will have their own COVID protocols for visiting and/or buying during the pandemic, so check their listings or call ahead for details about online ordering, Maple to Go, appointments to visit, and more.” You will find an extensive list of area maple sugar houses at the website as well.

Enjoying winter at the Snow or No, We Go competition event; courtesy photo.

If you like music and entertainment, check out the Colonial Theatre in downtown Laconia. The recently renovated theatre is beautiful and there are many upcoming shows in March and right through the months to come. In March you can see Mark Maron: This May Be the Last Time Tour on March 11; John Oates and Guthrie Trapp on March 18; Whitney Cummings on March 19 and Lonestar on April 2; Safe Haven Ballet performs Cinderella on April 9; and popular Theresa Caputo Live on April 11 and 12. Three Dog Night comes to the Colonial on April 15; Tom Rush on April 22; Don McLean on April 24 and

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on April 30 10,000 Maniacs perform. Visit www.coloniallaconia.com or call 1-800-657-8774. Head to the Franklin Opera House in downtown Franklin for some great upcoming shows in March (and the rest of the year as well). The classic story, Little Women, will be performed on March 10 to 12 and March 13. The story is heartwarming and takes place at the time during and after the Civil War and follows the lives of the four March girls as they make their way into the world and find love. At the Opera House you can catch a variety of musical acts, such as A String Fling on March 26; Man on the Hill on April 1 and 2, and Durham County Poets on April 9. For tickets and information visit www.franklinoperahouse.org. Want to get in shape before summer arrives? The Laconia Parks & Recreation Department offers ways to exercise, such as Older Adult Women Strength Training Class on March 2 from 1 to 2 pm at the Community Center at 305 Union Avenue in Laconia. The class is offered through Concord Hospital – Laconia and the class is free and open to older women. On March 7, from 8:30 am to 4:30 pm, get in on the fun of RemoteControl Airplane Flying at the Community Center via Laconia Parks & Recreation. This event takes place into April and beyond. For information on all events, call 603-524-5046. If you are looking for a fun and different family adventure experience, check out a Climbing Wall Package via Meredith Parks and Recreation. The package is for up to eight people and

will give you an hour of the wall (half the gym), a trained staff member and a ton of fun! The Game Rom Package includes one hour of the Game Room for up to eight people with equipment including a foosball table, ping pong table, air hockey tables, pool table and TV/Wii. These programs are via Meredith Parks and Recreation Department at One Circle Drive in Meredith. For information and to reserve, call 603279-8197. Meredith Parks & Recreation also offers adult programs, such as Walk Fit on Monday to Friday in the gym from 8 to 8:45 am; Hooks & Needles knitting and crocheting group on Tuesdays from 9 to 11 am; Free Computer Classes every other Friday at 9 am, and more. Call 603-279-8197 for details. Nothing beats the winter blues like getting some outdoor exercise. Canterbury Shaker Village offers a winter series called NH Snow or No, We Go. The event takes place on selected days throughout the winter and the March event will be on March 5 at 10 am at Prospect Acres. The race is run on a loop, and you may choose to run one or two loops. You are urged to run on snowshoes when/if conditions are acceptable. The race will not be cancelled or postponed for lack of snow; you will simply run in trail shoes, micro spikes, or whatever works on that day. You may race independently or as a team member. You must have at least three athletes finish a race to score as a team. All proceeds benefit Canterbury Shaker Village. The Village is located on Shaker Road in Canterbury. For information, email Tom Walton at twalton@nedelta.com, Ellen Raffio at ellenraffio@gmail.com, or Steven Nelson at stevennelson1967@gmail. com. The Shaker community surely knew how to make use of the world around them, crafting furniture, rugs, and other items. They also were skilled at outdoor activities such as maple sugaring and did not let the sometimes cold and snowy late winter weather stop them. This year, you can attend a Sugar Camp Guided Hiking Tour at Canterbury Shaker Village. Join local land surveyor Mark Stevens for a twomile tour to the Shaker’s remote sugar camp on Saturday, March 12, 19, or 26 from 1 to 5 pm. On the exclusive tour, you will have the unique experience of • Winter Blues Continued on page 21

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March 2022 | THE LAKER | Page 21 lived and worked on the tour. Call 603-783-9511 for information and to reserve. If you are looking for other activities that will take you outdoors, Gunstock in Gilford offers a lot in March. You can choose Winter Prime First Tracks on March 6, or on March 13 take part in Tyler Davis Presents: The Jam Session from 9 am to 3:30 pm. Information relates, “Previously known as the Tyler Davis Hip Jam, this legendary event is back in full effect in its original location: Blundersmoke Park. This community favorite is a snowboardonly event open to all ages: put the finishing touches on your cleanest tricks. This event is exciting to witness: spectators are welcome but must have lift ticket or pass to ride the chairlift. Ladies Love Winter takes place at Gunstock on March 19 to 20 and is a female-only program for ages 16 and up. You will learn new techniques, tackle your fears, and watch your skiing skills improve. For information on these and other Gunstock programs and events, visit www.gunstock.com or call 603-2934341. Gunstock is located at 719 Cherry Valley Road in Gilford. If art is your thing, you can chase away winter blues by socializing with other artists. Attend the monthly Lakes Region Art Association meeting on the third Monday of each month at 7 pm in Suite 300 at the gallery in the Tanger Outlets on Rt. 3 in Tilton. There will be a guest speaker/artist so you can learn more about creating art. The gallery is always filled with great art, and you can browse and speak with other creators from Thursdays through Sundays, 10 am to 6 pm. Call 603-9980029 for details.

Granite United Way and Citizens Launch Virtual Free Tax Prep Program The highly successful Volunteer Income Tax Assistance (VITA) program launched January 24, 2022 by Granite United Way, in partnership with Citizens, which generously supports the program with a $50,000 contribution. “Each year this program plays an important role in developing financial stability throughout all of our regions,” said Patrick Tufts, President and CEO of Granite United Way. “During the pandemic, we were successful in reaching the low to moderate income households who relied on us in a virtual environment. The partnership with Citizens continues to play an important role in ensuring access to this program.” This free tax preparation program is available to individuals and families with household incomes up to $58,000 annually. Taxes are prepared by IRS-certified volunteers who assist low-to-moderate income residents of the state to access the greatest amount of refunds. Both Granite United Way

and Citizens share a common goal of encouraging financial stability and recognize the importance of programs like VITA to families and individuals. The program has grown over the years, thanks in part to the support of Citizens. “The VITA program has provided thousands of New Hampshire residents with free tax preparation assistance, helping put more financial resources back into the hands of local families,” said Joe Carelli, President, Citizens, New Hampshire. “Tax refunds and credits secured through this program can kickstart savings and become the foundation for a healthier financial future.” It’s easy to schedule an appointment by visiting NHTaxHelp.org to see the full list of free tax sites in the state and to make their appointment. Those without internet access can call 211.

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• Winter Blues Continued from page 20 walking back in time and imaging what it was like to work at the once-thriving Shaker Village maple sugar camp, now seemingly forgotten deep in the woods. Throughout the 19th and 20th centuries, Shakers spent early spring days gathering sap and their nights boiling the sap into maple syrup and making candy. At the conclusion of the maple season, the Shakers returned from the camp and went back to Shaker Village with their sweet harvest to share. Records indicate that in 1864, during the American Civil War, the Shaker Village Church Family produced almost 700 barrels of maple syrup, a staggering amount at a time when there was no electricity or modern conveniences. The syrup was not only an important sweetener for the many mouths they fed daily, but an important cash crop for sale to the outside world. Explore the foundation remnants, compare historic photos with existing site conditions, and hear an excerpt from a journal entry from the 1800s, describing a sugar camp when it was a hubbub of activity. To ensure social distancing, each Sugar Camp Guided Hiking Tour is limited to 14 people. Masks are required and participants must dress for the weather and come prepared to hike three to four miles round trip through the woods on trails that may be muddy or icy. For more information, contact Jill Lessard at 603-783-9511 x202 or email jlessard@shakers.org. For a private, guided tour of Canterbury Shaker Village, contact Shaker Village. Don’t let winter stop you from taking a tour, exploring the stories of the Canterbury Shakers, and discovering the values that shaped their communities. The Shakers are known for their impact on agriculture, technology, modern architecture, and design and you can see where they

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Jeannie Lewis Retires from New Hampshire Boat Museum Board A trustee since 2005, Alton resident Jeannie Lewis has retired from the Board of the New Hampshire Boat Museum (NHBM). A retired teacher who served on the Board with her husband, who passed away two years ago, Lewis said NHBM’s mission attracted them both. “We liked boating and the history of the boats, but we also liked the idea of working to keep the lake healthy and providing a source of entertainment and enrichment to the area,” she said. She said she also appreciated NHBM’s emphasis on getting kids involved in programming, which she cited as key to sustaining its operation. “The museum provides education

in its programs, but they are also fun, interactive, and lively,” she said. “We want kids to become aware of the lake, the importance of taking care of the lake, boating safety, and to learn about boating.” According to Lewis, highlights of her time at NHBM included volunteering with the Vintage Boat & Car Auction, serving as editor of NHBM’s Boathouse News, and involvement with the Boathouse Tour, which provides people with the opportunity to visit historic and new boathouses on Lake Winnipesaukee. Other activities in which both she and her husband became involved ranged from a kid’s camp and Capital Campaign to sailing

programs, Alton Bay Boat Show, and Vintage Race Boat Regatta. “We were involved in boat building, too,” she said. “We saw a lot of situations where kids had life changing experiences through building a boat, launching it, and taking it home…Boat building builds confidence and sense of achievement for kids.” Though retired from the Board, Lewis plans to remain involved as an advisor for some time while continuing as editor of Boathouse News and with the museum’s education programs for youth. “I am also involved with the Loon Preservation Society in Wolfeboro,” she said. “I try to stay as active as I

can.” When not volunteering her time, Lewis said she can be found with family. “I have a wonderful house on the lake,” she said. “Even though I am alone and it is a lot of work to keep, I want to do the work so that my family can enjoy the river, lake, mountains, and the nature of New Hampshire.” 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. To learn more about NHBM, or its upcoming 2022 season, visit nhbm.org.

2022 New Hampshire Moose Hunt Lottery New Hampshire’s 2022 moose hunt lottery is now open. Enter today for your chance at the adventure of a lifetime—hunting moose in the rugged woods of the Granite State. The lottery entrance fee is $15 for Granite State residents and $25 for nonresidents. Visit www.huntnh.com/hunting/ moose.html where you can enter the New Hampshire moose hunt lottery online or print out a mail-in application. You can also pick up an application at any Fish and Game license agent, New Hampshire Fish and Game Department headquarters, or at Fish and Game regional offices. Moose hunt lottery applications for

2022 must be postmarked or submitted online by midnight Eastern Standard Time on Friday, May 27, 2022. Applications can also be delivered to the Licensing Office at New Hampshire Fish and Game Department headquarters, 11 Hazen Drive, Concord, NH, before 4:00 p.m. that day. Winners will be selected through a computerized random drawing on June 17. Applicants can enter the moose hunt lottery once per year. A bonus-point system improves the chances for unsuccessful applicants who apply in each consecutive year. The point is earned for each year, and each point translates to a chance in the drawing. As an ex-

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