TheLaker_August_26_2024

A Passion for Flowers: Exploring the Art and Joy of Cultivating Beautiful Blooms

By Kathi Caldwell-Hopper

Kevin and Jennifer French love flowers. All kinds of flowers in a variety of colors and sizes.

Their love of flowers was not on their radar when the couple purchased a circa 1800 farm on Waumbeck Road in Wolfeboro about 26 years ago.

Says Jennifer as she is surrounded by large buckets of flowers arranged and ready to go to flower subscribers (more on that later in this story), “We started as a hobby farm with vegetable patches, pick-your-own strawberries, and flowers. In 2017 we got serious about growing flowers.”

“Serious” is one word to describe the floral business that is the backbone of Full Moon Farm, because it is indeed physical, often hard work and it requires determination to succeed. But it’s fun too, or else Jennifer might still be teaching instead of spending her days growing and always “thinking flowers” year-round.

“Kevin grew up in a dairy farming family and he is a lifelong Wolfeboro resident,” Jennifer says. “I retired from teaching at Kingswood Regional High School in Wolfeboro last year to do this (flowers) full time.”

When looking at the beautiful flowers in a variety of blooms and colors, it is difficult to imagine the immense work that goes into the cycle of growing the florals appreciated by customers at Full Moon Farm.

The process goes something like this: Jennifer and Kevin choose which flowers will be offered each year, they plant the starter seeds during the colder months, making sure they are kept in a good temperature environment, they watch the flowers grow and transplant them into the rich farm soil each spring when the weather warms. As the huge variety of flowers continues to grow

outdoors at the farm, the work does not end. Jennifer and Kevin watch the weather, ruefully explaining that some summers see better weather than others. “Last summer’s rain was not helpful,” Jennifer shakes her head as she remembers the near-daily pattern of rain. “But this year’s hot weather has been good for the gardens.”

One of the important things at Full Moon Farm is growing sustainably.

“We do not use any chemicals (no pesticides, no herbicides - only organic fertilizer) and by doing so, we keep our

Along with growing and selling flowers at their charming little farm stand on the property (it is an honor system whereby customers stop by, choose the flower arrangements offered each day in the shop, and pay right there), Full Moon Farm is the place to get quality CBD products grown on premises.

“Kevin was a stone mason by trade, and he got serious arthritis from his job,” Jennifer explains as she outlines how they got into growing and offering CBD products as part of their business. Kevin found CBD bath balms to be very helpful in combating arthritis pain, so the couple began to explore the idea of growing similar products for their customers.

“We are federally licensed to grow hemp and we have 200 plants. From those, we make CBD products, and our two best sellers are a topical CBD salve and CBD gummies to help with sleep.” The CBD portion of Full Moon Farm is tightly controlled with visits from federal inspectors to make sure all is done to specifications. CBD products also can be purchased in the farm stand shop.

The biggest love for Kevin and Jennifer is the flowers they grow at Full Moon Farm. “We discovered a flower

• Flowers continued on page 4

DESIGN

Gina Lessard

CIRCULATION

Kathy Larson

farm ecosystem clean and healthy,” explains Jennifer.

Jennifer and Kevin French at Full Moon Farm. (courtesy photo)

farm is a niche market that was not being filled in this area,” Jennifer explains. “We love to farm, and it made sense to go in this direction. It is hard work, but we find it easier than vegetable farming. Flowers are fun and we just love doing it.”

Couples planning weddings appreciate the work Jennifer and Kevin have put into the flowers they offer. Weddings have become a big part of the Full Moon Farm business, and they create custom florals for many Lakes Region weddings.

“We do wedding flowers, as well as flowers for rehearsal dinners, and Kevin is our main floral designer for that segment of the business. Our flowers are fresh, and they last a long time,” Jennifer adds.

The most popular wedding flowers this year (it changes yearly as trends come and go), are peonies, because, as Jennifer says, they are beautiful and fragrant. Also popular for weddings are ranunculus, dahlias, and lycianthes.

Customers/homeowners love the chance to get fresh flowers from Full Moon Farm every week during the summer. “Customers use our flower subscriptions where they can pre-buy in the winter to have an ever-evolving variety of flowers each summer,” Jennifer explains of the program. Many people take advantage of the luxury of having fresh flowers, grown right on the farm at Full Moon, for their home each week. “We have a different variety every week and people like that.”

Floral design workshops are very popular, and Kevin and Jennifer are growing that side of the business. “Workshops are fun for people!” Jennifer says.

Also available every summer is the honor system where shoppers can get a bouquet or arrangement (and also CBD products) any day of the week. During the spring season, customers love the variety that could include fancy tulips, peonies, ranunculus, and more. In summer, flowers include but are not limited to snapdragons, campanula, and zinnias to name but a few.

Fall is coming, and Full Moon Farm continues to offer dried flowers and workshops on how to dry different blooms. During the Christmas season, Jennifer offers wreaths and swags.

The year rolls around in an orderly

fashion at Full Moon Farm, with early December typically ending the sales season. In the quieter months of winter

(January and February) Jennifer and Kevin plan what seeds and florals they want for the coming summer. They order seeds and bulbs, meet with bridesto-be to talk about their upcoming wedding floral needs, and shuttle ideas and quotes to couples. “We also work on marketing, with photo scanning and other tasks,” says Jennifer.

By the beginning of March, the seeds are planted in the greenhouse. By approximately May 1, the flowers are growing, soon to be transplanted to the fields where they will create a colorful landscape that customers delight in experiencing.

Full Moon Farm does not do cutyour-own flowers, but customers know they can get the variety they long for all winter by stopping at the little farm stand on the premises.

When asked what the future of Full Moon Farm might be, Jennifer gazes out over her greenhouses and fields from a window of her flower studio as she ponders the question. “There is no doubt that farming is hard work. But we love it and will continue. Another of our goals is to do education and outreach on farming and flowers.”

The work may be intensive, but the outcome is beautiful and much appreciated by people who wait all winter and stop by Full Moon Farm when summer rolls around. They know that at the farm stand they will find the end product of Jennifer and Kevin’s passion for flowers.

Visit www.fullmoonfarmnh.com for information. The farm stand is open from 9 a.m. to 6 p.m., seven days a week during the flower season, May through September. It is stocked with mixed bouquets, straight bunches of flowers, jar arrangements and more.

Full Moon Farm co-owner Kevin French gathering flowers. (courtesy photo)

Flower gathering at Full Moon Farm. (courtesy photo)

‘Cue The Grill

Grilling Has No Timeline—Labor Day Is Not The End

Hello my friends. Where did our summer go? Admittedly, September is arguably my favorite month of the year as the weather is usually milder, but the sad reality is that winter isn’t far off. As we approach Labor Day weekend, this is sort of a final grilling weekend, but grilling can be a year-round pursuit. The choice is yours. For now, it’s grilling time!

Beginning with a classic backyard burger topped with cheese, sliced jalapenos, and crispy grilled pepperoni, and veggies of your choice. Add your favorite condiments. Burgers are the ultimate comfort food that appeals to adults and kids alike. The combination of jalapeños, cheddar cheese, and crispy pepperoni packs a delicious and flavorful punch. 30 mins. to prep and cook; suits four people.

Jalapeño and Crispy Pepperoni Cheeseburger

1 ½ lb ground beef

Kosher salt and freshly ground black pepper

4-8 slices deli-style, sandwich-size pepperoni

½ or more jalapeño pepper, thinly sliced 4 slices pepperjack cheese or more, or your cheese of choice

Quality bulkie or onion rolls

Lettuce, tomato, onions

Condiments of your choice

Set up your grill for direct and indirect cooking and heat to medium-high. Once hot, shape beef into four balls. Flatten into ¾-inch-thick patties. Using your thumb, make a shallow, 1 ½ inch-wide indentation on top of each patty. Season each with salt and pepper. Grill, uncovered over direct heat, indent sides up, until browned and pat-

ties easily lift from grates, 4-5 minutes. Flip and grill to the desired doneness. Meanwhile, grill the pepperoni slices, turning often, until sizzling and starting to crisp, 1-2 minutes. Transfer to a platter. Transfer burgers to indirect heat. Top with crispy pepperoni, jalapeño, and cheddar, dividing evenly. Grill, covered, until cheese is melted, 1-2 minutes. Rolls may be grilled, ideally buttered. Assemble and devour.

This steak sandwich also has some spice to it (should you care to use jalapenos again). I usually use a hanger steak, London broil, flank, or flap steak. Marinate the steak before putting on a grilled baguette roll with charred onions and homemade Cotija mayo. Marinating the beef adds a nice Southwestern flare. Feeds four and makes for a potpourri of awesomeness.

Grilled Marinated Steak Sandwiches with Charred Onions and Cotija Mayo

For the Cotija Mayo:

¼ cup mayo

1/3 cup finely grated cotija cheese

2 tbsp sour cream

Lime juice from 1 lime

1 tsp chili powder

½ tsp cayenne pepper

For the Marinade:

1/3 cup fresh squeezed juice, about 4 limes

3 tbsp olive oil

2 medium jalapeños, stemmed and roughly chopped

2 tsp freshly minced garlic, about 2 medium cloves

1 tbsp dark brown sugar

1 tbsp soy sauce

1 tbsp apple cider vinegar

1 tsp kosher salt

1 tsp freshly ground black pepper

For The Grill:

1 ½ lb. hanger steak, trimmed of any hard fat and butterflied if thick

1 medium onion, cut into ½ inch slices and skewered horizontally

1 handful fresh cilantro leaves

1 baguette, two- feet long (or two, each half the size)

Extra-virgin olive oil, for brushing

For the cotija mayo: whisk together all the ingredients in a small bowl. Set aside. For the marinade: place lime juice, olive oil, jalapeños, garlic, brown sugar, soy sauce, vinegar, salt, and pepper in the jar of a blender. Puree until smooth. Stab the steak repeatedly with a needler tenderizer (or do so with a fork on both sides of the beef). Place steak in a large resealable plastic bag. Pour in marinade and seal, removing as much air as possible. Massage the steak to get the marinade inside the beef through the holes you just gave it. Let marinate for 30-60 minutes while preparing the grill. Light the grill to high on one side and low on the other. Oil the grill, close the lid, and allow to preheat for 5 minutes. Remove the steak from the marinade. Place on the hot side of the grill. Cook until deeply browned on both sides (the thermometer should register 125 degrees when inserted into the center of the meat). Remove from grill. Set aside for 10-15 minutes. Slice into 2-inch portions with the grain, then slice against the grain into ¼- ½ inch strips. While steaks rest, brush onions with oil. Place on the hot side of the grill. Cook until charred on both sides and slightly softened, 4-5 • ‘Cue the Grill continued on page 6

Photo by Stoddard Whitridge

minutes per side. Transfer to cutting board, remove skewer, and roughly chop. Slice the baguette into four 6-inch portions and halve each portion lengthwise. Brush the cut side of each baguette with oil. Grill baguette over the hot side of the grill, cut side down, until lightly browned, about 1 minute. Remove and transfer to a plate. Spread cotija mayo on the top and bottom halves of bread. Top the bottom halves of bread with steak, onions, and cilantro. Place sandwiches on the cool side of grill. Cover, and cook until warmed, 3-5 minutes. Transfer to a plate or tray and serve immediately.

Let’s talk shrimp! Versatile to cook, it can be used with a wide array of mar-

inades. This one is the easiest and simplest. Prep and cooking time are very quick. I prefer to marinate the shrimp overnight. Guaranteed to WOW your tastebuds.

Marinated Grilled Shrimp

2 lb jumbo shrimp, size 16/20, peeled and deveined

Salt and pepper to season

1 cup olive oil

½ cup red wine vinegar

6 garlic cloves, minced

2 tbsp Italian seasoning

2 tbsp lemon juice

¼ cup soy sauce

2 tsp Dijon mustard

2 tbsp Worcestershire sauce

Salt and pepper the shrimp. In a medium-sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard,

and Worcestershire sauce. Add shrimp. Let marinate for 2-4 hours. Preheat the grill to medium-high heat. Thread the shrimp on skewers and place it on the grill. Grill on each side for about two minutes or until cooked through. Amazingly easy and delicious. Finishing with a kabob recipe, this is one to hold onto for years to come. Sweet and spicy jerk-rubbed chicken pairs well with juicy sausage, sweet pineapple, and tender red onion. I prefer chicken thighs over breasts as they have more flavor and don’t seem to dry out as much. Dry season the chicken for one hour. Prep time: 20 minutes; cooking time: 15 minutes. Feeds four. Adjust the ingredients as desired.

Jerk Chicken Pineapple Kabobs

1 tbsp light brown sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp ground allspice

sage are slightly charred, about 8-10 minutes. Place kabobs on a serving plate. Top with fresh cilantro and lime squeezed over top. Serve and enjoy.

Lastly, Korean beef skewers with a sweet and savory marinade. Should you wish to use a high-end cut, no tenderizing is necessary. If using an inexpensive cut, use the needler tenderizer to break down the toughness. Marinate a high-end cut for 2-3 hours; overnight if using lesser cut. Makes 8 skewers (I often add mushrooms). Prep time is a combined half hour. Grill time is 10-15 minutes.

Korean Beef Skewers

For The Marinade:

1 cup soy sauce

½ cup brown sugar

¼ cup sesame oil

¼ cup mirin

½ tsp ground cinnamon

1 tsp ground coriander

1 tsp dried thyme

¼ tsp ground nutmeg

1 tsp cayenne pepper

1 tsp kosher salt

1 ½ lbs. boneless skinless chicken thighs, cut into 1-inch cubes

4 Italian sausage links, sweet or hot, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces

2 cups or more of fresh pineapple, cut into 1-inch cubes

Fresh cilantro and lime wedges for topping

In a small bowl: combine brown sugar, garlic powder, onion powder, allspice, cinnamon, coriander, thyme, nutmeg, cayenne, and salt. Place chicken cubes in a large bowl. Sprinkle seasoning mix over top. Toss until chicken is evenly coated in spices. Refrigerate for one hour. Once ready, thread chicken cubes, sausage, red onion, and pineapple onto skewers. Preheat oiled grill to medium-high. Grill kabobs, turning occasionally until chicken is cooked and the pineapple, onion, and sau-

1 cup grated pear, ideally Asian or Bosc, but you can sub with any pear if need be

2 small onions, grated

8 cloves garlic minced

4 tsp fresh ginger, peeled and finely chopped

For The Skewers:

2 lbs steak cut into 1 ½ inch cubes

2 red onion cut into 1 ½ inch pieces

2-3 red bell pepper cut into 1 ½ inch pieces

2 tbsp sesame seeds toasted

Stir together all marinade ingredients. Remove ½ cup and store in the fridge until ready to grill. Add the beef cubes to the remaining marinade. Toss to coat. Marinate for 2 hours or overnight. Preheat the grill over high heat. Skewer beef, alternating with onions and bell peppers (do not overcrowd the skewers). Grill for 5-8 minutes, turning every 2 minutes, brushing with the reserved marinade. Sprinkle with sesame seeds before serving.

Happy Labor Day to all of you. Keep your taste buds smiling. Reach out with any questions or feedback at fenwaysox10@gmail.com

Wright Museum David Kertzer Lecture And Book Signing

On Tuesday, September 3, the Wright Museum will welcome Pulitzer Prize-winning author David Kerzer as he shares his book, The Pope At War This event marks the thirteenth program in the Education Series. Doors open at 6 p.m., and the program begins at 7 p.m.

Information from the newly opened Vatican archives, a groundbreaking, explosive, and riveting book about Pope Pius XII and his actions during World War II, including how he responded to the Holocaust.

David Kertzer is the Paul Dupee University Professor of Social Science at Brown University. He is an authority on Italian politics, society, and history; political symbolism; and anthropological demography. Past President of both the Social Science History Association and the Society for the Anthropology of Europe, David is the co-founder and served for many years as co-editor of the Journal of Modern Italian Studies In 2005 Kertzer was elected a member of the American Academy of Arts and Sciences. From 2006 to 2011, he

was the Provost of Brown University. A play based on The Kidnapping of Edgardo Mortara, by playwright Alfred Uhry, was performed at the Guthrie Theater in Minneapolis in 2006. In April 2016, Steven Spielberg announced that he would be making a film based on Kertzer’s book, with a screenplay by Tony Kushner. Admission is $5/ members and $10/ non-members. Reservations are strongly encouraged and can be secured online at wrightmuseum.org/lecture-series or by calling 603-569-1212.

Books may be purchased in advance at the Country Bookseller or onsite the night of the lecture.

The region’s leading resource for educators and learners of all ages on World War II, the Wright Museum features more than 14,000 items in its collection, representative of both the home front and battlefield.

The Wright Museum’s DuQuoin Education Center is located at 77 Center Street in Wolfeboro.

Visit wrightmuseum.org for more information.

Castle In Clouds Car Show Early Bird Registration

Castle in the Clouds will host its annual Castle Car Show on Saturday, October 5 from 10 a.m. to 2 p.m., rain or shine.

Antique cars and motorcycles from the turn of the 20th century onward

will be on display on the grounds of the renowned estate.

Vehicle registrations are currently being accepted with the Early Bird registration rate of $20 through August 31. The first 100 vehicle registrants

will receive complimentary swag bags. Commemorative dash plaques will be issued to the first 200.

The regular vehicle registration rate of $25 will be applied from September 1 to October 3 (day-of registration is $40). Vehicle registration and spectator admission fees help to support the Castle Preservation Society. Visit www.castleintheclouds.org/castlecar-show-2024 for additional vehicle registration and spectator details.

“The Castle Car Show is a popular event that unites the present with the past,” said Charles Clark, Executive Director of Castle in the Clouds. “We look forward to welcoming the community – including antique vehicle owners and enthusiasts – to share a glimpse back in time among the natu-

ral beauty of the Castle in the Clouds estate.”

Spectator admission is $5/ person. Tickets may be purchased in advance or with cash at the event. Admission is included in the price of a regular admission ticket for Castle in the Clouds visitors and is free for Castle members.

The Castle Car Show is supported by year-round Castle in the Clouds sponsors Eastern Propane & Oil, Miracle Farms and Paul Zimmerman.

Operated by the Castle Preservation Society, a 501(c)(3) nonprofit organization, Castle in the Clouds is revered as a cultural and educational resource and listed on the National Register of Historic Places. Visit www.castleintheclouds.org for more information.

Grey Rocks Conservation Center Secures Clean, Clear Future for Newfound Lake

Newfound Lake is renowned for its clean waters. For more than fifty years, the Newfound Lake Region Association (NLRA) has worked to develop programs focusing on protecting water quality, stopping invasive aquatic species, and educating all ages about how to care for our natural resources. NLRA has expanded year after year to meet the needs of the community.

But Newfound faces growing threats. Stormwater pollution washes into waterways and lowers water quality. Aquatic invasive species threaten lake recreation, impact water quality, and lower property values. Toxic cyanobacteria blooms ravage lakes across the state.

To best address these challenges, NLRA has launched a special campaign to build a home for local conservation and education efforts. Grey Rocks Conservation Center will serve the growing needs of the watershed

and the community, helping to promote a culture of environmental awareness and stewardship, enhancing conservation works, and securing a brighter future for Newfound.

Sited at NLRA’s conserved property in Hebron, the center will also serve

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the year-round visitors who use the area’s nonmotorized boat launch, fishing alcoves, and walking trails.

“Grey Rocks Conservation Area is already such a valuable community resource,” says Hebron resident and campaign supporter Gillian Van Schaick. “The addition of a year-round conservation center will enhance and expand opportunities for residents and visitors to connect with the local environment and get involved in protecting our land and water.”

The conservation center will feature a water quality lab, exploratory interactive exhibits, stormwater landscaping, pollinator gardens, and an energy-efficient solar array. The center will also have enhanced site accessibility.

force, and position us to handle emerging threats to Newfound Lake,” states NLRA Conservation Program Manager Paul Pellissier.

Paired with a space for community programs and exhibits, the Conservation Center will boost capacity, further encouraging engagement in important conservation efforts.

With generous support from across the community, this $2.2 million project is over 90% funded. This support includes tax credit funding from the NH Community Development Finance Authority. The NLRA is kicking off a community-wide campaign to raise the final $200,000 before the end of summer, with plans to break ground in September.

“This project has been met with overwhelming enthusiasm,” says NLRA Executive Director Rebecca Hanson. There is a clear link between the well-being of the community and Newfound’s high-quality waters, from recreational opportunities to property values and the health of the economy. I’m inspired every day by the Newfound community’s dedication to conservation.”

Learn more about the Grey Rocks Conservation Center, how you can get involved, and options for donating to the project at: NewfoundLake.org/ building-for-the-future.

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“NLRA is a state leader in watershed conservation. A dedicated, state-of-theart lab space will increase our capabilities, enable us to expand our volunteer

The NLRA mission is to protect Newfound Lake and its watershed, through education, programs, and collaboration which preserve the region’s natural, social, and economic resources.

Open House, Boat Tour on Tap for Historical Society

Two annual events highlight the September schedule for the Meredith Historical Society.

First, open house will take place on Tuesday, September 3, from 5-7 p.m. at the society’s Main Street Museum.

Then over the next couple of weeks the Society will host its popular historic boat tours, this year exploring several Lake Winnipesaukee islands in Meredith and Gilford. Dates are Tuesday, September 10 (rain date Thursday, Sept. 12) and Tuesday, September17 (rain date Thursday, September 19).

The annual open house kicks off at 5 p.m. on September 3. As in previous years, the open house will feature free

hotdogs, drinks, and other goodies. Additionally, the museum will be open to anyone who wishes to visit inside. Historical Society board members and volunteers will be there to chat and to answer any questions you might have.

Also that evening, there will be a book signing for the society’s newest publication: Ebenezer Smith, Meredith’s Prime Mover by author Rudy VanVeghten.

The boat cruises will depart from the Goodhue Marina (formerly Shep Brown’s) on Meredith Neck at 12:30 p.m. This year, the route will include several Meredith islands and some of the Gilford islands. Historical com-

mentary will be provided by John Hopper, Jane Rice, and Rudy VanVeghten. Each cruise will be limited to 40 passengers aboard the good ship Bear, courtesy of Camps Lawrence and Nokomis.

Don’t delay; seats are going fast. To reserve yours, contact the Meredith Historical Society by email at meredithhistoricalsocietynh@gmail.com. Tickets cost $50 each. Checks may be brought to the museum Wednesday through Saturday, 10 a.m. to 3 p.m. or mailed to the Meredith Historical Society, PO Box 920, Meredith, NH 03253.

“It is always a great delight for us to host these annual events,” said Society

President John Hopper. “Our membership is critical to the success and sustainability of the Historical Society. Implicit in our mission is the role of being the physical link that connects and perpetuates Meredith’s remarkable past with its amazing present as a world-class vacation center.”

Proceeds of the boat tours go toward the society’s mission to preserve, develop and promote the knowledge and awareness of the town’s rich history through educational programs, museum resources, original historical research and publications, and an expanding library of digital and traditional resources.

Through Aug. 31, The Photograph & Memory, 10 a.m. – 4 p.m., Thursdays –Saturdays, exhibit, Sandwich Historical Society, 4 Maple St., Center Sandwich, www.sandwichhistorical.org., 603-284-6269.

Through Sept. 1, D-Day: Freedom From Above, exhibit on WWII/D-Day, Wright Museum of WWII, 77 Center St., Wolfeboro, 603-569-1212, www. wrightmuseum.org

Through Sept. 2, Lakes Region Art Assoc. Gallery 84th Annual Exhibit, Lakes Region Art Gallery, 120 Laconia Rd., Tanger Outlet, Suite 300, Tilton, 603-998-0029, open Thurs. – Sun. opens at 10 a.m.

Aug. 26, Kids Craft Hour, 11:30 a.m. – 12:30 p.m., free, registration encouraged but not required, meet at Picnic Pavilions by Shannon Pond, Castle in the Clouds, 455 Old Mountain Rd./Rt. 171, Moultonborough, 603-476-5900, www. castleintheclouds.org

Aug. 26, Millie B. Boat Photo Shoot, with Birch Blaze Studios, schedule a photo with the studio for a portrait aboard the Millie B., 11:45 a.m. – 4:45 p.m., NH Boat Museum, Wolfeboro, reservations.: 603-569-4554, www.nhbm.org

Aug. 27, 5th Annual Swim-a-Thon for Lake Winni Association, 10 a.m. – 2 p.m., fundraising swim around Governor’s Island, Gilford, info./donation: www. lakesregion.org.

Aug. 27, Lecture Series: Dr. Stephen Brecher – Penicillin, A Football Game and the Golden Age of Antibiotics in WWII , 7 p.m., Wright Museum of WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum.org

Aug. 27, On Water Instruction, 9 a.m. – 5 p.m., Goodhue Boat Company class, 31 Lovejoy Sands off Meredith Neck Rd., Meredith, via NH Boat Museum, info.: 603-569-4554, www.nhbm.org

Aug. 27, Outdoor Nature Based Storytime for Young Children, 10:30 – 11:30 a.m., meet outside behind the library for stories, songs and outdoor play, bring a blanket to sit on, dress for outdoor play, Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org.

Aug. 28, Katie Dobbins Music Songwriter Roundup, with Moonfruits and Vanessa Jones, 6 p.m., Hermit Woods Winery & Eatery, 72 Main St., Meredith, 603-253-7968, www.hermitwoods.com

Aug. 28, One Night of Queen, 7:30 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.

Aug. 29, Conservation 101 for Landowners, 5 - 6 p.m., free, Tuftonboro Free Library, by Moose Mountain Regional Greenways, tickets/info.: 603-473-2020, www.mmrgnh.org

Aug. 29, Wooden Nickels Band, 6:30 – 8:30 p.m., free, bring lawn chair or blanket for seating, 19 Mile Beach, concessions on site, Tuftonboro, 603-5694539 x 125. Program of Tuftonboro Parks & Recreation Dept.

Aug. 30, Country Night Line Dance, 7 p.m., Lakeport Opera House, 781 Union Ave., Laconia, 603-519-7506, www.lakeportopera.com.

Aug. 30, Graham Peck Live on the Patio at Hermit Woods, 6 - 8 p.m., Hermit Woods Winery & Eatery, 72 Main St., Meredith, 603-253-7968, www.hermitwoods.com.

Aug. 30, Skerryvore, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com.

Aug. 30, Stories on the Farm, The Iciest, Diciest, Scariest Sled Ride Ever!, 10 – 11:30 a.m., read by Grandma Pat, NH Farm Museum,1305 White Mt. Highway, Milton, RSVP: 603-652-7840, www.nhfarmmuseum.org

Aug. 30, The Weight Band, 7:30 p.m., Flying Monkey Movie House and Performance Center, 39 Main St., Plymouth, 603-536-2551, wwwflyingmonkeynh. com.

Aug. 30 & 31, Club Sandwich with John Davidson, 7 p.m., 12 Main St., Center Sandwich, admission/info: www.johndavidson.com/weekendshows

Aug. 31, Big Tree Tour, 1 – 3 p.m., age 16 & up, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603-366-5695.

Aug. 31, Compaq Big Band, outdoor concert, 7 - 9 p.m., free, Cate Park, downtown Wolfeboro, 603-569-2200.

Aug. 31, Edible and Medicinal Qualities of Fungi, 9 a.m. – noon, with Dr. Rick Van de Poll, meet at Birch Ridge Community Forest, New Durham, by Moose Mountain Regional Greenways, pre-register: 603-473-2020, www.mmrgnh.org

Aug. 31, Elderberry Syrup for Year-Round Health, 10 a.m. - noon, age 16 & up, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603-366-5695.

Aug. 31, Family Affair, Summer Music Series, 3 - 6 p.m., Gunstock Barrel Bar and Grille, 719 Cherry Valley Rd., Rt. 11A, Gilford, 603-293-4341, www. gunstock.com.

What’s UP

Aug. 31, Got It Covered Band, 7 – 9 p.m., concert, Alton Bay Bandstand, Rt. 11, Alton Bay, free, bring lawn chair for seating, 603-875-0109, www.altonparksandrecreation.com

Aug. 31, Kalled Gallery’s Saturday Night Out, 5 – 8 p.m., live music with Julia Velie, food, fun, 603-569-3994, www.kalledjewelrystudio.com/

Aug. 31, The Krimson Krewe NOLA Band, 7 – 9 p.m., Central Square, Bristol, bring a lawn chair for seating, 603-744-3354.

Aug. 31, The Sweetbloods Live on the Patio at Hermit Woods, 6 p.m., Hermit Woods Winery & Eatery, 72 Main St., Meredith, 603-253-7968, www.hermitwoods.com.

Aug. 31-Sept. 1, Gunstock Labor Day Weekend Craft Fair, 10 a.m. – 5 p.m., 719 Cherry Valley Rd., Rt. 11A, Gilford, Joyce’s Craft Fair, 603-528-4014, www.joycescraftshows.com.

Sept. 2, Jim Lauderdale, 7 p.m., Feel the Barn Concert Series, 1118 Page Hill Rd., Chocorua, 603-323-6169, www.thefarmstand.net.

Sept. 3, Lecture Series: David Kertzer – The Pope at War, 7 p.m., Wright Museum of WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum.org

Sept. 3, Main Street Museum Open House and Tours, 5 – 7 p.m., Meredith Historical Society, 45 Main St., Meredith, 603-279-1190.

Sept. 4, Artist Reception, for artist Anne-Marie Schpeley, free admission, 5:30 - 7 p.m., NH Boat Museum’s Moultonborough Campus, 130 Whittier Highway, Moultonborough, info.: 603-569-4554, www.nhbm.org

Sept. 6, 50th Anniversary Golden Gala, 6 – 9 p.m., celebrate Children’s Center’s 50th anniversary, on M/S Mount Washington, boat departs from Wolfeboro Town Docks, tickets/info: www.thechildrenscenternh.org.

Sept. 6: Guided Exploration: Grey Rocks, 10 a.m. – noon, free, open to all, pre-registration required: 178 N Shore Rd., Hebron, 603-744-8689, www.newfoundlake.org.

Sept. 6, Medium Lauren Rainbow, 7:30 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com.

Sept. 6, Summer Sock Hop, 5:30– 8 p.m., free, public welcome, bring a lawn chair or blanket for seating, Rotary Park, Belknap Mill, 25 Beacon St. East, Laconia, 603-524-8813, www.belknapmill.org.

Sept. 6 & 7, Club Sandwich with John Davidson, 7 p.m., 12 Main St., Center Sandwich, admission/info: www.johndavidson.com/weekendshows

Sept. 7, Arlene Wow! Summer Music Series, 3 - 6 p.m., Gunstock Barrel Bar and Grille, 719 Cherry Valley Rd., Rt. 11A, Gilford, 603-293-4341, www.gunstock.com.

Sept. 7, Beginner Wild Mushroom Walk, 10 a.m. – noon, age 16 & up, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www. prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603-366-5695.

Sept. 7, Beginning Canning & Food Preservation, noon – 3 p.m., age 16 & up, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603-366-5695.

Sept. 7, Immigrant with Powerhouse Theatre Collaborative, 3 – 6 p.m., Laconia Public Library, 695 Main St., Laconia, 603-524-4775, www.laconianh. gov/1000/Library

Sept. 7, Photographic Exhibit: Crying in the Wilderness - An Immigrant’s Journey in Detention, 4 – 6 p.m., First Congregational Church, 115 South Main St., Wolfeboro, 603-581-4577, www.wolfeboroucc.org.

Sept. 7, The Best of the 70s with DizzyFish & The Uptown Horns, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com.

Sept. 8, Can’t Get Next to You, 7 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.

Sept. 8, Cold River Radio Show, Barnstormers Theatre, 104 Main St., Tamworth, 603-323-8500, www.barnstormerstheatre.org.

Sept. 8, Sarah Borges Band, 7 p.m., Feel the Barn Concert Series, 1118 Page Hill Rd., Chocorua, 603-323-6169, www.thefarmstand.net.

Sept. 8, Who Gives a Hoot? Beginner Felting with Patsy Frasier, 10 a.m. –noon, League of NH Craftsmen - Meredith Fine Craft Gallery 279 DW Hwy. Meredith, pre-register: 603-279-7920, meredith.nhcrafts.org/classes/

Sept. 10, Lecture Series: David Chrisinger – The Soldiers Truth: Ernie Pyle and the Story of WWII, 7 p.m., Wright Museum of WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum.org

Sept. 10 & 14, Nature Station, 10 a.m. – noon, Grey Rocks Conservation Area, 178 N Shore Rd., free, open to all, Hebron, 603-744-8689, www.newfoundlake. org.

Sept. 11, Polliwogs, 10 – 11:30 a.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603366-5695.

ONGOING

ArtWorks Gallery & Fine Crafts/CCAC, art, workshops, and events, open year-round with seasonal hours, 603-323-8041, 132 Rte. 16, Chocorua, www. chocoruaartworks.com

Bad Mom Night, every Thurs., Trenta, 30 Middleton Rd., Wolfeboro, 603-5151068, www.trentanh.com.

Barnstead Farmers Market, Saturdays, 9 a.m. – 1 p.m., 1 Parade Circle, Barnstead, nhbarnsteadfarmersmarket1@gmail.com, www.barnsteadfarmersmarket. com.

Belknap Mill, 25 Beacon St. East, Laconia, gallery and textile museum, events and programs, 603-524-8813, www.belknapmill.org.

Bristol Farmers Market, 10 a.m. – 2 p.m., Saturdays, Millstream Park, Rt. 3, Bristol, bristolopenairmarket@atlanticbb.net.

Canterbury Shaker Village, walking trails, tours, Shaker Rd., Canterbury, 603-783-9511, www.shakers.org

Castle in the Clouds, Rte. 171, restaurant, music, walking trails, tours, events, Moultonborough, 603-476-5900, www.castleintheclouds.org.

Country Music Brunch, Sundays, brunch food & music, Beans & Greens Farm Pavilion, 245 Intervale Rd., Gilford, 603-293-2853.

Cruise Night, 5 – 7 p.m., Thursdays, 50/50 raffle, prizes, Tilt’n Diner, 61 Laconia Rd., Tilton, 603-286-2204. (Thursdays until Oct. 26)

Dam Brewhouse, events, 1323 NH Rte. 175, Campton, 603-726-4500, www. dambrewhouse.com.

Exhibit: Lucknow’s Laborers: The People Who Built and Cared for Tom Plant’s Estate, Castle in the Clouds Carriage House (gallery), Rt. 171, 455 Old Mountain Rd., Moultonborough, www.castleintheclouds.org

Family Craft Day, 10 a.m. – 2 p.m., first Saturday of each month, free and fun for all ages, Belknap Mill, 25 Beacon St. East, Laconia, 603-524-8813, www. belknapmill.org.

First Friday Receptions, through Dec., 5 - 7 p.m., refreshments, conversation & art, ArtWorks Gallery & Fine Crafts, 603-323-8041, 132 Rte. 16, Chocorua, www.chocoruaartworks.com

Gilmanton Farmers Market, through Oct. 6, 11 a.m. - 2 p.m., Sundays, local vegetables, flowers, plants, crafts, baked goods, live music, and more, 1385 NH 140, on lawn of Gilmanton Year-Round Library, Gilmanton Iron Works, 603491-1687, www.gilmantonfarmersmarket.com

Guided Group Tour, history and machines of the historic Belknap Mill, 25 Beacon St. East, Laconia, pre-register: jill@belknapmill.org, 603-524-8813, Monday-Friday.

In the Round, 8:45 a.m., Sundays, thought-provoking topics related to tolerance, Benz Center, Sandwich, 603-284-7211.

Indoor Pickleball, 5 p.m., Sandwich Central School gym, Sandwich, every Tues., Wed. & Fri., parksandrec@sandwichnh.org

Kirkwood Gardens, free, open to public year-round, Rt. 3, Holderness, tour the gardens, www.nhnature.org, 603-968-7194.

Ladies of the Lake Quilt Guild, 10 a.m. - 2 p.m., meets the second and fourth Wednesday of each month, First Congregational Church, 115 Main St., Wolfeboro. A second group meets Mondays from 10 a.m. – 2 p.m. at the Community Center, 22 Lehner St., Wolfeboro, www.llqg.net

Lake Winnipesaukee Sailing Association, youth and adult sailing lessons, sailing competitions, Gilford, www.lwsa.org, 603-589-1177.

Lakes Region Art Association, exhibits and classes, Suite 300, Tanger Outlet, Rte. 3, Tilton, 603-998-0029, www.lraanh.org

League of NH Craftsmen Meredith Fine Craft Gallery, handmade crafts and art for sale, workshops, 279 Daniel Webster Highway, Meredith, 603-279-7920. Loon Center, walking trails, 183 Lees Mill Rd., Moultonborough, 603-4765666, www.loon.org

Makers Mill, a variety of workshops, arts and crafts classes, and more, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org

Making Strides, 8 – 9 a.m., drop-in walking for groups or singles, Ossipee Town Hall, no pre-registration required, 55 Main St., Center Ossipee, takes place various times: www.ossipee.recdesk.com.

Market on Main, 3 – 6 p.m., farmers market, every other Wed., through Oct. 2, 115 Main St., Alton, www.altonmarketonmain.com, 513-519-8264.

Meredith Public Library Bookstore, run by Friends of the Meredith Library, open weekly: Wed. 10 a.m. – 6 p.m., Thurs. & Fri. 10 a.m.- 4 p.m., Sat. 9 a.m. – 1:30 p.m., lower level, Meredith Public Library, 91 Main St., Meredith, 603279-4303, www.meredithlibrary.org.

What’s UP

Model Yachting, 1 – 4 p.m., Tues. & Thurs., Back Bay Skippers at Cotton Valley Rail Trail, Bridge Falls Path, Wolfeboro, watch radio-controlled model yachts, NH Boat Museum, schedule: www.nhbm.org.

Molly the Trolley, take tours/rides of the Wolfeboro area aboard the fun trolley, info/schedules: 603-569-1080, www.wolfeborotrolley.com

M/S Mount Washington Cruises, narrated cruises of Lake Winnipesaukee, day & evening cruises, M/S Mount Washington, 211 Lakeside Ave., Weirs Beach, 603-366-BOAT, www.cruisenh.com

Newfound Cruzers Antique Car Gathering, Fridays through Labor Day, 5 – 8 p.m., at Village Pizza, 825 Lake St., Bristol, weather permitting, free, over 100 classic & antique cars, theme nights, raffles, parades, 603-744-5497.

New England Racing Museum, 10 a.m. – 4 p.m., open Saturdays, 922 NH Rte. 106 N., Loudon, www.NEMSMUSEUM.com

NH Boat Museum, boating exhibits, programs, boat building workshops, 399 Center St., Wolfeboro, 603-569-4554, www.nhbm.org

NH Farm Museum, old-time farm events, tours, 1305 White Mt. Highway, Milton, 603-652-7840, www.nhfarmmuseum.org

Newfound Lake Eco-Tours, informative/scientific tours of Newfound Lake, runs until mid-Sept., Newfound Lake Association, www.newfoundlake.org, call for hours/dates of operation: 603-744-8689.

Outdoor Nature-Based Storytime for Young Children, 10:30 a.m. - 1:30 p.m., Tuesdays, Cook Memorial Library, 93 Main St., Tamworth, 603-3238510, www.tamworthlibrary.org.

Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org. Call ahead for event information and to inquire if program pre-registration is necessary: 603-366-5695.

Quilting Group, 1 - 4 p.m., meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 603-539-6390

Remick Country Doctor Museum & Farm, events, tours, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org.

Roller Skating Night, 5 p.m., Mondays, bring your own skates, for age 18 and up, Ossipee Town Hall, 55 Main St., Ossipee, info/updates: 603-539-1307, www.ossipee.org.

Sailing Lessons, youth & adult, Lake Winnipesaukee Sailing Association, 25 Davis Rd., Gilford, schedule/pre-register: 603-589-1177, www.lwsa.org

Sculpture Walk, tours of outdoor sculptures around downtown/lakeside areas of Meredith, free, Greater Meredith Program, maps: 603-279-9015.

Sing-Along Night with Jim Tyrell, 5:30 – 8:30 p.m., Thursdays, Beans & Greens Farm Pavilion, 245 Intervale Rd., Gilford, 603-293-2853.

Song and Jam Circle, 6:30 – 8 p.m., community created jams and song circle, 3rd Monday of each month, Runnells Hall, 25 Deer Hill Rd., Tamworth, free, bring your favorite instruments, Arts Council of Tamworth, 603-584-2712, www.artstamworth.org

Squam Lake Cruises, family/educational cruises to look for loons & wildlife, Squam Lakes Natural Science Center, Holderness, www.nhnature.org, 603-9687194.

Squam Lakes Natural Science Center, exhibits, nature trails, events, cruises, 23 Science Center Rd., Holderness, 603-968-7194, www.nhnature.org

Tamworth Farmer’s Market, 9 a.m. - noon, Saturdays, 30 Tamworth Road, Tamworth, www.tamworthfarmersmarket.org

Tamworth History Center, 25 Great Hill Rd., Tamworth, info: www.tamworthhistorycenter.org.

That Trivia Guy, 6 – 9 p.m., Wednesdays, individuals or groups play trivia games with host, Beans & Greens Farm Pavilion, 245 Intervale Rd., Gilford, 603-293-2853.

The Market at the Weirs, 10 a.m. – 1 p.m., Saturdays, fresh produce, meats and artisan crafts, through Oct. 5, Weirs Community Park, 49 Lucerne Ave., Weirs Beach, email: bamm-nh.org., www.themarketatweirs.com

Tuftonboro Country Bluegrass and Gospel Jam, 6:30 - 9:30 p.m., Tuesdays, donation requested, Old White Church, Rte. 109A, Center Tuftonboro, across from Tuftonboro General Store, 603-569-3861.

Wolfeboro Farmers Market, noon – 3:30 p.m., Thursdays, The Nick, 10 Trotting Track Rd., Wolfeboro, email: wolfeborofarmersmarket@gmail.com, www. wolfeborofarmersmarket.com.

Wolfeboro Table Tennis, meets Wednesdays from 4 – 6 p.m., in basement of All Saints Church, Wolfeboro, all skill levels welcome, $5 admission charge each week, info: 603-520-5651.

Wright Museum of WWII, exhibits and lectures on life on the home front during WWII, 77 Center St., Wolfeboro, 603-569-1212, www.wrightmuseum. org

Start Your Day Off Over Easy

BREAKFAST & LUNCH - MADE FRESH DAILY

Grab breakfast or lunch at The Farmer’s Kitchen. We use only the freshest ingredients for our homemade creations. Come by today to try our:

100% Colombian Coffeefreshly ground from whole beans Farm fresh eggs | Specialty Omelets Eggs Benedict - topped with homemade hollandaise, made fresh to order Buttermilk Pancakes | French Toastserved on thick Texas toast Sandwiches & Burgers | Don't forget to check out our daily breakfast & lunch specials!

444 NH Route 11

www.Farmerskitchen-NH.com

Army Guard Retiree Day Luncheon In September

The New Hampshire Army National Guard (NHARNG) 15th Annual Retiree Day Luncheon date has been set for Thursday, September 19 by the luncheon planning committee.

The committee is made up of current and retired Army National Guard members.

Retirees who have not attended prior luncheons or who have relocated should contact Command Sergeant Major (Ret) David Follansbee via e-mail: dave_follansbee@comcast.net or call 603- 623-7757. RSVP by Sep-

tember 13.

This year’s luncheon will be at the Joint Force Headquarters building on the State Military Reservation in Concord and will feature a briefing on the current status of the NHARNG as well as exhibits and displays of interest to retirees. A group photo is also planned. The luncheon fee is $5, collected at the door.

Should you know of an NHARNG retiree, then it is advised to pass this information along.

INSIDE AUTO STORAGE

INSIDE AUTO STORAGE

Limited Space Available – Now taking reservations. Reserve your space early!!

Limited Space Available – Now taking reservations. Reserve your space early!

Moose Mountain Regional Greenways Hosts Inaugural Mountain Bike Event

Join Moose Mountains Regional Greenways (MMRG) for the first annual Moose On The Move Bike Fest, to be held Saturday, September 21 from 10 a.m. to 2 p.m. at the Abenaki Bike Trails in Wolfeboro.

This is a non-competitive, family-friendly mountain bike poker ride serving as a fundraising event to support the Greenways mission. MMRG is a non-profit land trust working to conserve key natural resource areas and to connect communities within a permanently protected network of greenways and open space for today and tomorrow.

Based in Union, MMRG serves Brookfield, Farmington, Middleton, Milton, New Durham, Ossipee, Tuftonboro, Wakefield, and Wolfeboro.

A poker ride includes five stations where riders draw a playing card. At the end of the ride, participants with the best and worst poker hands win a

prize. Riders can choose from three routes suitable for all levels.

Burnt Timber Brewery will provide food, beer, and other beverages between 11 a.m. and 2 p.m.

This is a ticketed event limited to 75 riders. Up to 50 additional “Supporter” tickets are available for family or friends. Rider fees are $60/ adult or $45/ teen, which includes three food and beer/beverage coupons.

The Family rider option is available for $50 and includes one adult, up to two youth (under 12 years of age), and five coupons.

There are a variety of sponsorships and raffle donation opportunities for local businesses and volunteer opportunities for community members. Contact Astrid at greenways@mmrgnh.org to support the event.

For more details and registration information, visit www.bikereg.com/ moose-on-the-move.

Car and Truck Storage (COLD)

Car and Truck Storage (COLD) $460.00 for 6 months

Additional months……….………$77.00 per month (rates are not pro-rated)

$460.00 for 6 months

Additional months……….………$77.00 per month (rates are not pro-rated)

Heated Car Storage (HEATED) $560.00 for 6 months

Additional months……….………$95.00 per month (rates are not pro-rated)

LANES END, INC

Established 1946 (603) 544-2641

Route 109 • Melvin Village, NH • Haley’s Point on Melvin Bay Located 7 miles south of Moultonborough, Routes 25 & 109 www.lanesendmarina.com

Makers Mill Offers Youth Programs

Beginning Wednesday, September 18, children are invited to explore their creativity through Movers and Makers Spearheaded by lead instructor Claes Thelemarck, Field Specialist of 4-H/ Youth and Family at the UNH Cooperative Extension, this after-school program meets weekly at Makers Mill. Whether it’s handwriting, coloring, gardening, or knitting, participants will be guided through designing, building, and experimenting with a project.

Youth ages 8-12 interested in joining the next cohort of classes should contact Claes at claes.thelemarck@unh. edu.

Sessions meet Wednesdays from 3:30-5:30 p.m. at Makers Mill. Located at 23 Bay St, in Wolfeboro, Makers Mill is a nonprofit community hub and makerspace welcoming students, hobbyists, and professionals. Visit makersmill.org to register.

Yesteryear

Delightful Lakes Region Vacations

By Kathi Caldwell-Hopper

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

Alton Bay – and most of the Lakes Region we know today – was a different place in the late 1800s and early 1900s. Vacationing was different as well, and it was often the wealthy who spent lengthy summer stays at hotels on Lake Winnipesaukee and surrounding smaller lakes.

They chose to summer at the grand hotels springing up or already existing in the White Mountains, while others with wealth but not on that grand scale, packed up the family and booked lodgings in the Lakes Region.

The push was on to escape the sti-

flingly hot summers in the cities and the Lakes Region offered a natural and relaxing way to spend the weeks from June to early autumn. The hotels in the area could provide rooms, meals and lots of room to spread out.

One such beloved hotel was the Oak

Birch Inn in Alton Bay. With the lake just steps away, the inn was located on today’s Route 28A. Built in 1903, the inn had everything vacationers might want: good lodgings, delicious meals, and entertainment from boating to an on-site movie theatre (showing silent movies in its early days).

The inn was located near the water, with great views and easy proximity to the railroad station in Alton Bay.

The lodging establishment was open from June to the beginning of October. Many inns and cottages kept to similar schedules at the time, because late spring/early summer could still be chilly and before the days of central heating, keeping guests warm would have been a bit of a problem.

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

best.

An early brochure, when Mrs. C. G. Francis was the owner, shows an automobile in front of a bank of steps that led to the inn on its hillside location. Other photos show a huge front porch that spans the front of the inn, and one can imagine guests whiling away the days watching the world go by, reading and sipping lemonade and socializing with fellow guests in the summer.

In its heyday, guests and locals could enjoy a meal in the dining room, which had dark paneling and ample tables.

A brochure described the dining room in this way: “The dining room commands a charming view of the lake; being well-lighted, airy, with an open fireplace, giving cheer on an autumn day.” Rooms off the main dining room were smaller and could be reserved for “private suppers” or “rarebit” parties. Warming fireplaces were very large and could be enjoyed in the living room, reception hall, lounge and dining room.

Once on-site, guests were shown to their rooms, with great views of the lake and mountains from the second and third floors. Depending on your booking, you could choose a room with a shared bath or a private bathroom. A few rooms catered to families with adjoining rooms.

After dinner, taking in a silent movie

• Yesteryear continued on page 19

inn was no longer there, but it certainly lived on in the fond memories of hundreds of guests and locals.

provided entertainment. If that wasn’t enough, one could attend occasional dances where guests dressed in grand style.

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

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

By the 1980s, the owners were Richard and Myde Stocker. The couple purchased the inn in 1982 and were likely drawn to the beauty and history of the property. They preserved the wooden pine wainscoting and huge fireplaces. They brought in furniture and chandeliers from the former Narragansett Hotel in Maine and tavern chairs from another seacoast hotel.

Sadly, the glory days of the Oakbirch Inn ended in 1989, the inn burned. The

The Oakbirch Inn was not the only large hotel in Alton and Alton Bay. Those seeking vacations in the area chose Alton and Alton Bay because it was close to railroads and the lake. In the early days of Alton, the Fifield House served as an important lodging establishment, according to Alton A Town to Remember. It offered rooms and had a dining room, as well as a saloon and a blacksmith shop with horses for hire. Over time, it was enlarged and renamed the Munroe House, and still later, it was called the Village Inn. Located on Main Street, it was a beautiful, large structure and probably a centerpiece of the village at one time. Like many other old hotels, it burned. However, it survived longer than most, not burning until the 1970s.

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

A History of Alton New Hampshire

by Burton McLain Griffin gives information about the White Lodge which was built around 1875. The Grecian-Victorian structure was owned by wealthy resident D. Melvin Mooney and he operated it as a tavern and lodging establishment. Later, in the early 1900s, it was owned by William Rockwell Clough and his wife. (Clough was the inventor of the paperclip.) Widely traveled, the Cloughs entertained those they had met on their trips, bringing the outside world to the town. After

a fire, the home was refurbished and later bought in the 1950s by someone who ran it as a restaurant and tourist home called the White Lodge. With large Grecian columns and a stately architecture, the building was quite beautiful.

Lodging and vacationing has changed over the years, but the heyday of leisurely summer vacations at the Oakbirch Inn and others in Alton remains, passed down through the generations. • Yesteryear continued from page 18

The New Hampshire Farm Museum: A Living Legacy

By: Mark Okrant

This country was built upon the sweat equity of farmers nationwide. While fewer than ten percent of Americans work on farms today, the figure was closer to ninety percent when we declared our independence from Great Britain.

For those of us whose families operated farms, closing our eyes still conjures up the sights, sounds, and smells of a farm. The resonance of cows mooing, chickens clucking, and horses neighing takes us back to another time and place. If you were unfortunate to not have had this background, the New Hampshire Museum could be the right place for you.

The New Hampshire Farm Museum consists of two adjoining farmsteads: the Jones Farm and the Plummer Homestead, each dating to the late 18th century, and both of which are listed on the National Register of Historic Places. Situated on 50 acres of Plummer’s Ridge in Milton, New Hampshire, the Museum is a working farm with a noble collection of historic buildings and barns, including a blacksmith shop, a cobbler shop, a pole barn, a chicken coop, and the York Cider Mill. The Jones farmhouse measures 275 feet from one end to the other and includes a 104-foot -long barn filled with historic agricultural artifacts that are central to the museums’ mission.

Founded on June 21, 1969, The New Hampshire Farm Museum was later incorporated on November 19, 1970. Museum members collected artifacts

and stored them in seventeen different barns throughout Rockingham and Strafford Counties. While early efforts focused on the preservation of farm implements, the mission soon expanded to include the preservation of rural New Hampshire’s cultural heritage. To accomplish this, the Farm Museum has incorporated a strong educational element. Over the years, the museum has had tens of thousands of visitors representing all ages, interests, and geographic areas of North America.

The mission of the New Hampshire Farm Museum is “to preserve, present, and carry forward New Hampshire’s rural and agricultural heritage.” By conserving and preserving artifacts of New Hampshire’s rural past, staff and visitors may examine those uses in the form of agricultural exhibits, displays, and collections. Considerable emphasis is placed upon patterns of work and leisure by the people who have used them.

The ultimate goal of a visit is “to paint a full picture of rural, agricultural history, to share this knowledge with as many people as possible, and to carry forward some of the practices, allowing visitors to authentically experience rural farm life.”

Whether by touring a working farm, visiting an 18th century farmhouse, making butter, feeding farm animals, or exploring fields and gardens, visitors will be immersed in the state’s agricultural heritage.

school group visits, and day camps are held throughout the year. A variety of school and youth programs are offered, tailored to match specific learning goals and adapted to fit curriculum and student interests. In each of these, costumed characters will play an important role in the education process. A brief description of 2024 programs follows:

• The Ox-Cart Man: Farms & Families at Work

Based on Donald Hall’s book, The Ox-Cart Man, this three-hour program suited for students up to grade four, allows children to explore the way rural New England families lived and worked in the past by touring the 18th-century farmhouse and by learning about the artifacts and objects of daily life in those times. By using various farm resources, students will make butter, learn about planting or harvesting, and more.

• Seasons on the Farm Program:

Suitable for a variety of ages, and recommended for camp, scouting, and homeschool groups, this program is experiential and mostly outdoors as children participate in seasonal activities at the farm. Offered from May through October, this 3-hour program changes from each season, exposing students to the farm at different times of the year.

• 1940s on the Farm:

One of the highlights of the Farm Museum is its selection of heritage-breed farm animals. Chickens remain on site throughout the year, while other animals are brought to the farm during the operating season. In addition to chickens, animals include pigs, sheep, goats, turkeys, rabbits, and cows. Opportunities to “adopt” an animal are offered. The Farm Museum also maintains a variety of gardens: herbs, flowers, and a children’s garden. Fresh produce, including an occasional specialty crop, is grown on the farm and sold at the onsite country store.

Special events and programs are held on weekends throughout the year, including guided tours of the farm and the historic Jones farmhouse, exhibits, and displays on rural life and agriculture in New Hampshire. Workshops,

Offered for grades 5-8 during May through October, this 3-hour program based on Donald Hall’s book, The Farm Summer, 1942, looks at farm life following the Great Depression. As students tour the house with Elizabeth or Robert Edmond Jones, they will learn how farm technology has changed since colonial times. This program supports the NH State Social Studies curriculum by using the farm-

• Farm

continued on page 21

Chris P.

Report Wild Turkey Brood Sightings

Before August 31

As the summer comes to a close, the New Hampshire Fish and Game Department encourages the public to report sightings of hen turkeys, with or without young, through the Department’s online summer turkey brood survey at www.wildlife.nh.gov/wildlife-and-habitat/wild-turkeys-newhampshire/turkey-surveys.

This year’s survey continues through August 31, providing data that will help New Hampshire Fish and Game Department biologists determine the distribution, abundance, and productivity of wild turkeys throughout the State.

“The information that survey participants provide helps us monitor the turkey population,” said Andy Timmins, NH Fish and Game’s Wildlife Programs Supervisor. “This survey results in reports from all over the state and adds to the important information biologists use to monitor changes in turkey productivity, distribution, abundance, turkey brood survival, and the timing of nesting and hatching.”

“Observations made in August are especially important,” said Fish and Game Turkey Biologist Allison Keating. “The young that have survived thus far are likely to become adults, so these sightings provide the best index of breeding productivity.”

According to Keating, last summer’s above-average rainfall took a toll on poult (juvenile turkey) survival and wild turkey breeding productivity.

“During the month of July, the state usually gets about 4 inches of rain. Last year, many parts of the state received over 12 inches of precipitation during July,” said Keating. “Because of the lower productivity, there were fewer wild turkeys on the landscape last fall and this spring. The weather has been better this spring and summer and the number of brood observations is up. Many large, mixed broods have been reported, which is great to see.”

The term “brood” refers to a family group of young turkeys accompanied by a hen. New Hampshire hens generally begin laying eggs from mid-April to early May and complete their clutch of about 12 eggs in early to mid-May. Incubation lasts for 28 days, and most nests hatch from late May to mid-June. If incubating turkey eggs are destroyed or consumed by predators, hens often lay a replacement clutch of eggs that will then hatch from late June through August.

To learn more about the annual Turkey Brood Survey or to record your sightings, visit www.wildlife.nh.gov/ wildlife-and-habitat/wild-turkeysnew-hampshire/turkey-surveys.

Wild turkey management is partially funded through the U.S. Fish and Wildlife Service’s Wildlife Restoration Program. These crucial grant funds are derived from excise taxes on firearms, ammunition, and archery equipment and directly support wildlife management and restoration efforts.

house as a resource, wherein students will look at how technology, music, foods, use of leisure, and gender roles evolved during that time.

• An Old-Fashioned Thanksgiving on the Farm:

Recommended for grades K-8 during May through November 30, the late Sarah Josepha Hale will “talk” with children about the role of Thanksgiving and her relationship with Abraham Lincoln. Children will meet costumed guides portraying family members during the Civil War era learning how to grind and pound flint corn to make cornbread, churning fresh cream into butter, and pressing apples to make cider. Participants will help prepare a Thanksgiving meal.

• The Colonial Experience at the New Hampshire Farm Museum: Designed to meet the needs and skills of older students, this 3-hour program engages students in a variety of work and recreational activities designed to allow them to experience how life was during past generations. Students will engage in five hands-on learning

experiences: bartering and selling, performing women’s work, completing daily chores, and learning about various farm productions and the specific care for each.

Connecting with two other properties, The Farm Museum also offers a trail system open to hiking, snowshoeing, and cross-country skiing. A kiosk is located at the trailhead with maps. There are special events, festivities, and programs on weekends during June 1 through December 8 including: Children’s Day, Truck and Tractor Day, The Great NH Pie Fest, and Victorian Christmas on the Farm.

Each week, members of the staff provide a story to visitors after which participants are taken to a special place on the farm, where they may be asked to make a craft or snack that complements the story. Local legend, Grandma Pat, shares stories that will take visitors into the world of farm animals and characters.

Located at 1305 White Mountain Highway in Milton, operating hours through mid -June are Saturday and Sunday,10 a.m.- 4 p.m. Admission and special event fees are listed on the nhfarmmuseum.org website or by calling 603-652-7840.

NH Small Game Hunting Season Opens September 1

Small game hunting season for gray squirrel starts on September 1 and is a great way to introduce someone new to hunting. On October 1, ruffed grouse, woodcock, cottontail rabbit, pheasant, and snowshoe hare seasons open, all of which are exciting species to pursue and make excellent table fare. Small game hunters are advised to consult the 2023/2024 New Hampshire Small Game Summary Report, which presents data from the annual Survey. Hunter participation in these surveys significantly enhances the Department’s management of these species.

While the New Hampshire Small Game Summary Report includes a variety of species, the most data received and the primary focus is the Granite State’s two most sought-after small game birds: ruffed grouse and woodcock. The report provides long-term statistical trends for both species of birds, which comprised 90% of reported hunter efforts during 2023. Other species of interest to small game hunters included in the report are snowshoe hare and gray squirrel.

“Crisp fall air will be here soon, and

hunting small game is a great way to kick off the season,” said New Hampshire Fish and Game’s Small Game Program Supervisor Brett Ferry. “Pursuing small game provides a unique opportunity to introduce youth and novice hunters to the sport. Because small game species are habitat-dependent, new hunters must learn about the food and cover requirements of the species, adding to the experience.

Hunters can assist in our understanding and management of small game populations by providing data related to ob-

servations, harvest, and effort. These surveys are easy to obtain and complete, and they provide the Department with necessary data to promote small game populations and opportunities to enjoy this resource.”

If you hunt small game, partake in this year’s surveys: Grouse hunters can participate in the Wing and Tail Survey by picking up grouse sample packets from participating locations listed at www.wildlife. nh.gov/hunting-nh/small-game-andupland-bird-hunting/ruffed-grouse-

wing-and-tail-survey.

Download the Small Game Survey form at www.wildlife.nh.gov/hunting-nh/small-game-and-upland-birdhunting/small-game-survey, call 603271-2461, or email wildlife@wildlife. nh.gov (include your name and mailing address and mention the Small Game Survey).

Everyone who completes either of these two surveys will be entered into a raffle to win a firearm donated by Sturm Ruger and the Ruffed Grouse Society, respectively.

“A big thank you to all the small game hunters who participated in our survey efforts,” said Ferry.

Learn more about small game hunting in New Hampshire at www.wildlife.nh.gov/hunting-nh/small-gameand-upland-bird-hunting.

Wildlife research and management activities in New Hampshire are funded through Federal Aid in Wildlife Restoration, a user-pay, user-benefit program supported by the purchase of firearms, ammunition, and archery equipment.

First Hikes: The Trail To Goose Pond

By Thomas P. Caldwell

Of all the hiking trails scattered throughout the Lakes Region, my top choice for the first hike of the season is the Goose Pond Trail near Wellington State Park in Alexandria. Goose Pond is located in the 400-acre Sugarloaf Ridge-Goose Pond Conservation Area, with the pond itself having about 3,000 feet of shoreline.

A sign diagonally across from Wellington State Park, off West Shore Road, announces the Sugarloaf-Goose Pond Conservation Area & Elwell Trail, jointly managed by the New Hampshire Division of Parks, Lakes Region Conservation Trust, and the Newfound Lake Region Association. A smaller sandwich sign warns that parking is for the Elwell Trail only, with other vehicles subject to being towed away.

The first two miles of the Elwell Trail will take hikers to vistas of Newfound Lake from the 1,002-foot Little Sugarloaf and the 1,370-foot Big Sugarloaf Mountain. Not to be confused with the other Elwell Trail at the Paradise Point Nature Center in Hebron, it is named after Colonel Alcott Elwell and Helen Chaffee Elwell, who were associated with Camp Mowglis, a boys’ summer camp on Newfound Lake.

My destination would take me along the shorter Goose Pond Trail, leading to the Around the Pond Trail, a milelong path circumscribing the pond. The trail begins at the parking lot of the Sugarloaf-Goose Pond Conservation Area and involves a daunting but

moderately steep initial climb before the trail levels off and begins a descent to the pond.

It was a trip we used to take with our dogs, Kelly and Yeti, and later with Bear, Manfred, and Miss June Bug. It has been a few years since we have made that hike, however, and our current canine, Lemon Magnolia, has not yet acquired the love of hiking that the other dogs enjoyed. If she did go along on a hike, it would be a long one because Lemon insists on stopping to sniff each leaf on each plant to figure out which animal may have passed that way, and which direction it traveled.

With that in mind, I made my way to Goose Pond alone this year, and it was much later in the season than past

journeys, on a pleasant August day. Leaving the parking lot and turn-

ing right at the first sign posts, then left where the trail splits between the destinations of Goose Pond or Little Sugarloaf Mountain, I took the trail descending to the pond. Leaving the Goose Pond Trail for the Around the Pond Trail, I have found that hiking in a clockwise direction is easier because it limits the number of steep climbs. In the past, crossing the pond’s outlet involved balancing on a log across the stream or perhaps planks laid across the water. This year, I was surprised to find a new bridge that made the crossing much easier and safer, even providing a railing for greater security.

Normally, one finds beaver activity at that point, but there were no gnawed trees or indications of a dam under construction this year.

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A tranquil Goose Pond. (Tom Caldwell Photo)

Climbing the trail on the other side leads to some level areas popular for rest breaks and views of the pond from above. The trail then leads to the other end of Goose Pond — and in my case, accidentally finding myself on a different trail.

Apparently, the Around the Pond Trail is no longer as popular as the wider Goose Pond Trail, and the smaller trail that hugs the water has become indistinct. Having missed that turn, I was traveling on a wide trail — the half-mile “green” section of the Goose Pond Trail (the 0.8-mile orange section runs to the pond from the parking lot). Views of the pond grew increasingly rare as the path led up the side of the mountain where navigational signs had been affixed to guide the snowmobiles that use the trail during the winter.

The day was still young, so when I got back to the intersection with the Elwell Trail, I decided to hike up Little Sugarloaf Mountain, which involves scrambling around boulders and over ledges. The trek seemed to be a lot easier than I remembered it, and soon I had a view of Newfound Lake that included the peninsula and sandy beach of Wellington State Park as well as Cliff Island.

hear how clearly the shouts and laughter from Wellington State Park carried during a warm summer’s day. Fishing boats and pontoon boats cruised by below my perch, and only a single hiker came by to disturb the stillness of the knoll.

climb, but offers views of Belknap Mountain, the Osceola-Tecumseh region of the White Mountains, and even the eastern end of the Sandwich Range, including Mount Chocorua.

For the more adventurous, continuing along the Elwell Trail will take hikers to the northwest corner of the Mount Cardigan Preserve, passing Bear Mountain, Oregon Mountain, and Mowglis Mountain.

I had seen no one on the loop trail, but once on the wide trail, I soon met a group of hikers accompanied by their dog. I had to search to find the path leading back to the pond in order to walk the final section and complete the loop.

In previous years, I had made that hike in the spring, so I was surprised to

After rest and hydration, it was time to head back down the mountain; the rest of the journey to Big Sugarloaf, with its 350-degree views of the White Mountains, would have to wait for another day. Big Sugarloaf is a tougher

For any hike, it is important to bring along water and energy snacks, with bug spray and sunscreen also advisable — although I did not encounter many insects or harsh sunlight on the August trip. Also, while the type of footwear is not as important when traveling to Goose Pond, anyone heading up Little or Big Sugarloaf should have good hiking boots for safely in making the climb over boulders and ledge. Finally, if going on a long hike, carrying a flashlight and warm clothing is a must, because there is a chance that darkness may fall before you return.

For me, Goose Pond is a perfect destination to get used to hiking before tackling the more difficult trails that are calling. • Hikes continued from page 23

A view of Newfound Lake from Little Sugarloaf Mountain. The sandy beach of Wellington State Park is visible on the right, and Cliff Island is on the left. (Tom Caldwell Photo)

Responsibly Avoid Conflicts With Bears Through Fall

Granite State residents and visitors are reminded to remain responsible and do their part to prevent bear conflicts during the remainder of summer and through the fall.

While natural foods have become much more abundant since spring, bears remain tempted by common attractants such as unsecured garbage, bird feeders, unprotected poultry, and handouts at campgrounds, parks, and on hiking trails.

“Overall bear–human conflicts have been average this year, but agency wildlife biologists continue to invest a lot of time in addressing conflicts related to accessible garbage, unsecured chicken coops, and bird feeders,” said Andrew Timmins, Game Programs Supervisor for the New Hampshire Fish and Game Department. “These attractants are the root of over 75% of the annual bear calls and are perennial from one year to the next, often at the same locations. The public can prevent attracting bears by making some changes on their end. If bears are getting into your garbage, try something different like storing garbage in a secure building or going to the transfer station more frequently. Most dumpsters lack metal, locking tops and are easily accessible by bears and other wildlife. Reach out to your waste management company and request adequate tops that keep

bears out. If you raise poultry, invest in electric fencing that protects the birds. The Fish and Game Department loans out a hundred or more electric fences each summer to protect poultry from bear damage. The purpose of the loan program is to demonstrate the effectiveness of the equipment to help convince poultry owners to make the investment.”

“The presence of bears on hiking trails in the White Mountains has been widely publicized in recent weeks,” said Dan Bailey, Bear Project Leader for the New Hampshire Fish and Game Department. “These reports were related to what appeared to be a single, juvenile bear exhibiting begging behavior in an area heavily utilized by hikers. Over a million people hike in the White Mountains each summer without incident and seeing a bear on the trail is not uncommon. Bears and hikers need to share space. While most bears will run off when they smell, see, or hear you, bears that are tossed food by hikers may develop panhandling behavior. This is not aggressive behavior. Rather it is a bear manipulating humans for a food reward.”

“The public should not feel uncomfortable enjoying the outdoors,” said Timmins. “Bears are just another native, wild animal that occupies our forests. People and bears can success-

fully coexist, but it requires increased human responsibility to eliminate food attractants.”

Help coexist with bears and avoid conflicts by following these guidelines:

• Stop feeding wild birds by April 1.

If you live south of the White Mountains, consider removing bird feeders by March 15 or at the onset of springlike weather conditions, whichever comes first since conditions fluctuate throughout the state.

• Clean up any spilled birdseed and dispose of it in a secured trash container.

• Secure all garbage in airtight containers inside a garage or adequate storage area, and put garbage out on the morning of pickup, not the night before. If using a dumpster, inform your dumpster company that you need one with metal locking tops and doors that are inaccessible to bears and other wildlife.

• Never put meat scraps in your compost pile.

• Don’t leave pet food dishes outside overnight.

• Clean and store outdoor grills after each use.

• Never deliberately feed bears. You will be encouraging these animals to rely on human-related foods which will affect their wild behavior and reduce their chance of survival.

• Always utilize a food storage container when backcountry camping or hiking.

• Secure food in a locked vehicle or outbuilding when frontcountry (i.e., car) camping.

Visit bearwise.org/ for helpful information on living responsibly with black bears.

For questions regarding bear-related issues, contact the NH Fish and Game Department’s Wildlife Division at 603271- 2461.

Master Bladesmith Crafts Utility And Specialty Knives

By Thomas P. Caldwell

Residents and visitors to the Granite State may be surprised at the number of artists and craftsmen inhabiting its towns and cities, many of whom have attained world-class distinction. Among them is Master Bladesmith, Zack Jonas of Warner.

A bladesmith, similar to a blacksmith, forges metal tools, weapons, and art forms, but with very specialized skills for the creation of knives and blades. Attaining the rank of journeyman bladesmith from the American Bladesmith Society in 2012 and master bladesmith in 2019, Zack has created distinctive pieces that have gone not only across the country but also to Germany, Spain, New Zealand, Dubai, Hong Kong, England, and Canada.

Some of the more unusual creations have been a Roman-style gladius, worn by foot soldiers between the third century BC and the third century AD, and

a custom piece combining features of the American Bowie knife and the Arabian khanjar, a traditional dagger worn in many Middle Eastern countries and considered central to masculine culture.

Zack said the gladius was commissioned by a son as a gift for his father’s 80th birthday.

“The father was a big Roman history buff, so the son wanted a Roman sword for him, which was really fun,” Zack said. “I also really like doing that kind of project that has a personal significance, both for the giver and the receiver.”

The khanjar has a short, curved blade shaped like the letter “J” while the Bowie knife has a long straight blade with a curved, keen point.

“So this guy wanted a fusion of those two things, and, you know, those two knives are very different. So I went, all right, how’s that gonna work?” Zack

recalled. “I can’t picture that at all, but the thing that made me want to work with him was that he said he wanted it not to be too Aladdin-ish, which, to me, told me he wasn’t taking the cultural importance of it too seriously, and he just wanted something cool. So I went, I had no idea what that’s gonna look like. Let me try and figure it out.

And ultimately, I came up with a piece that I really liked the design of. He was really happy with it.”

Zack said the customer was originally from Jordan, and he wanted the number seven incorporated into the

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Zack Jonas holds one of his popular chef’s knives. (Tom Caldwell Photo)

knife, because the Jordanian flag has a seven-pointed star.

“An odd number is fairly tricky to incorporate into a symmetrical style of thing,” Zack said, “so I ended up making the handle’s cross-section seven-sided. It was a septagon, and I did some silver inlay into the handle and some other fun stuff. Anyway, that was a cool and rather unusual project.”

Earning a master bladesmith designation from the American Bladesmith Society requires working through the ranks, first as an apprentice bladesmith for at least three years (or two years with a certificate from an ABS-approved course under the guidance of a master bladesmith instructor) and recognition for high-quality work. Those who accomplish that become journeyman bladesmiths. To be eligible for the master bladesmith designation, the journeyman bladesmith must have

practiced for at least two years before presenting work for evaluation. The workmanship must be judged to be “excellent” to “superlative” in quality, transcending to the level of functional art. Less than 200 individuals in the world hold the master bladesmith title.

Zack recalled, “To earn that rank, the second test that I had to do was to create a set of five knives that were sort of to the limit of my ability and very artistic and fancy. And those knives were presented to a panel of master smith judges, who had to look them over and try and find anything wrong with them, and determine whether or not I was worthy of the rank of master smith. So those five pieces were five of the best knives I’ve done to date, even though that was five years ago, and they were pretty elaborate and special.”

Zack also is an active member of the League of New Hampshire Craftsmen, serving on the Standards Committee and sitting on the board of directors. He recently was elected chair of the

board of directors.

He had a booth at the League’s Sunapee Craft Fair on August 3-11, selling 86 of the 120 pieces he brought.

“I think this year was my best in terms of gross sales,” he said, “edging out last year, which was my best ever, edging out the previous year, which was my best ever. So the trend is good … in the right direction.”

He also took part in his first-ever knife show in California, and he plans to return next year.

Asked how he got interested in knives, Zack said he has always been fascinated by knives, even as a child.

“Whenever we went into an antique shop, it was, ‘Zack, put your hands in your pockets,’ and it wasn’t because I was going to break something; it’s because I was looking for knives. When I was 10, I stole one of my mom’s paring knives out of the kitchen, and I never did anything with it. I didn’t cut anything with it. I hid it under the couch in the basement, and I used to take it out from time to time, and it wasn’t anything special, for that matter. … I just wanted to possess it.

“Obviously, stealing is wrong, but it didn’t occur to me quite how stupid that was until I was in my 30s, because I could have taken it out and looked at it anytime in the kitchen, anyway.”

He had not considered a career involving knives; from the age of about four, he started taking art lessons, then studied philosophy in college. After graduation, took a desk job in Boston.

“Then, around about 2006, maybe it’s 2005, I discovered a website called knifeart.com, which was an online custom knife purveyor. And I went, ‘Hang

on, custom knives? That means people are making these. I have to try this.’ … So I started asking around, and eventually my sister’s friend’s colleague’s husband, it turned out, was an apprentice to this guy, JD Smith, who was a master knife-maker and was teaching at Mass Art down in Boston … so I signed up for the class and just was completely hooked.”

During his apprenticeship with JD Smith, he helped to teach the class. Then, in 2010, he traveled around the country to learn from other instructors.

“And a thing that I observed was that many master-level makers … had the desire to teach, but simply didn’t have the space physically,” Zack said. “So I concocted this notion in my mind of, well, what if I built a studio that was larger than I needed, so that I could say, ‘Hey, come and teach a class out of my studio. You make the money, the students who come to learn get the skills, I make a little bit of money. I get all this networking stuff. Everybody’s happy.’”

Not only did he earn his journeyman bladesmith ranking in 2012, he got married, moved to New Hampshire, and broke ground on a workshop. His first workshop was in Wilmot, “and the first instructor agreed to come before the paint was dry on my first studio,” he said. “I thought it would take 15 years to kind of get any reputation out that anyone would trust me to do that, but the guy in question … said, ‘If you can get a quorum of four students to sign up for a month-long

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class to do this, you know, immersion, crazy thing, I’ll show up. And he came up from South Africa. He’s an Englishman who was living in South Africa at the time, and he came up and we did this crazy class.”

Zack continued, “That’s how I got connected, ultimately, to Peter Johnsson, which is how I got into making swords.”

Peter Johnsson is an influential, world-renowned Swedish swordsmith who devoted decades of extensive research, documenting artifacts from the bronze age to the early renaissance in museums across Europe and the United States. Over the last 20 years, working as an artist and exhibition curator, he has reconstructed historical swords, edged tools, and weapons.

Zack said, “It’s hard to imagine being interested in knives and not thinking swords are cool, and, you know, I

grew up on fantasy novels and action movies and stuff like that. So that all was definitely swirling around in there. But sword-making, while there is certainly a lot of carryover in terms of the tooling and some of the techniques, it’s actually swords are not just larger knives, and that is a misconception that a lot of knife-makers have until they make a sword, and the way that I got into swords, specifically, was through Peter Johnsson. And Peter is now a dear friend.”

The student workshops are an integral part of Zack’s business today, and Johnsson leads sword-making classes at his Warner shop.

Zack himself is too busy making pieces to teach. He does enjoy leading tours of his of workshop, pointing out the various machines and equipment and describing the range of knives and swords he makes.

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“Some of them are simple — you know, chef’s knives — and some of them are very elaborate projects that I can’t necessarily go into detail on because they’re for prominent individuals, but that’s an exciting development for me, because I like doing the sort of what I call my quote, unquote production work, which is all still individual knives, totally handmade,” Zack said.

“But, you know, I’ve got, let’s say, a standardized model, my seven-inch chef’s knife. It’s my most popular knife. I’ve sold hundreds of them. I love making them, but I can do it kind of without thinking about it at this point, I’ve made so many of them. You know, it’s like putting on an old pair of shoes. It’s very familiar. And I love that those wind up in the hands of people who are going to use them and who are going to love them, and people come up to me at craft shows and say, ‘I bought a knife five years ago, and I

smile every day when I cut stuff.

“That’s awesome and fulfilling for me, but it’s not necessarily creatively challenging. So these more elaborate projects are really cool, because they test me as an artist and allow me to level up my skills and really push myself.”

Even simple knives require skill in their design.

“You have to think about how the piece is going to be used,” Zack said.

When making a hunting knife, for example, the smith has to keep in mind that, a lot of times, “it’s dark, cold, your hands are wet, maybe you’re inside of an animal so you can’t see exactly what you’re doing. So the knife has to be ergonomically shaped, both so that it’s comfortable for use, but also so that it indexes to your hand in the right direction in an intuitive way. So there’s a lot of contouring and stuff that goes into it,” Zack explains.

Similarly, balance is important. Zack will ask a visitor to hold a finished sword in a neutral position, parallel to the floor. Then in the other hand, the

visitor is given a sword without the hilt.

“Which one is heavier?” he asks. The choice is always the unfinished sword, even though the other one weighs three times as much.

“It’s just the way it’s balanced,” Zack explains. “One of the comments that I get constantly, and it’s very gratifying, when people pick up my chef’s knives, they’ll say, “It’s so light.’ I mean, there’s usually an audible gasp. And the funny thing for me is that my chef’s knives are often actually heavier

than commercial knives, heavier than what they’re used to, but they are balanced properly.”

He explained that, when the sword’s weight is toward the front, the bearer must use the small muscles of the forearm to keep the point elevated. When it’s balanced properly, the swordsman can use the larger muscles of the upper arm and shoulder to control its position, making it easier to move and tricking the brain to think it is light.

To learn more about Zack Jonas’ work, visit jonasblade.com.

Hogan Pickleball

Classic To Be Held In September

The Hogan Pickleball Classic will be held at 8 a.m. on Saturday, September 21 at the Holderness Central School in Holderness.

All proceeds benefit the James J. & Nancy F. Hogan Scholarship Fund for students at Plymouth State. The cost to participate is $40/ player.

This event will feature round robin with men’s and women’s doubles, beginners, intermediates, and advanced.

There will also be raffles, medals, door prizes, and a silent auction.

Sign-up: plymouth-usnh.nbsstore. net/hogan-pickleball-classic

All pre-registered participants receive a Hogan Pickleball Class T-shirt.

The rain date for this event is Sunday, September 22.

Contact Jim Hogan (hogie52@ gmail.com) or Paul Hogan(hogancamps@yahoo.com) for information.

Oak Hill Golf Course 2024

Pease Road, Meredith 279-4438

www.oakhillgc.com