TheLaker_March_2024

By Mark Okrant

We all know that New Hampshire has an abundance of beautiful maple trees, and it produces delicious syrup that we enjoy on pancakes, waffles, and other epicurean delights. But how many of you readers know that March is Maple Month, and more to the point, Maple Weekend occurs on March 16 and 17this year? Even fewer of us are aware that maple sugaring, the term for tapping of maple trees, pre-dates the arrival of Pilgrims at Plymouth Rock.

It is now believed that the process of Native Americans making sugar from maple trees dates back to as early as 1609. Legend tells us that the Iroquois chief Woksis once threw his tomahawk into a maple tree one late winter evening; upon retrieving it the following morning, he found sap flowing from the tree. Members of the tribe began collecting sap in a container at the tree’s base; whereupon they used it to boil meat for meals. They soon discovered that a sweet maple flavor was left behind after the water in the sap boiled away.

This sweet product of the forests of New England was very important to the early colonists. In addition to its role as a sweetener, maple sugar was sold or used for trade to bolster their livelihood. Maple sugar was also important to early New Englanders because it was a means for obtaining sugar that did not necessitate using slave labor from the West Indies. In fact,

Thomas Jefferson, the third president of the United States, was so in favor of the U.S. producing its own maple sugar that he started a plantation of sugar maples at his own home in Virginia.

Unsurprisingly, the leading maple syrup producing nation is Canada. In fact, our neighbor to the north produces nearly 90 percent more of the delicious liquid than the US, which is the second leading producer. Other leaders are the Netherlands, Germany, and Denmark. Here within the US, Vermont is overwhelmingly the leading producer of maple syrup, with 2 million gallons per year. The Green Mountain state is followed at a distance by New York (750,000 gallons). Meanwhile, New Hampshire ranks seventh,

producing 139,000 gallons. For those wondering how large the gap between the two northern New England states is: while Vermont produces 49 percent of all US maple syrup, New Hampshire’s contribution is 3 percent. However, ours is no less delicious.

Presently, New Hampshire is home to 191 sugarhouses, spread over much of the state. There are 34 sugarhouses within and immediately surrounding the Lakes Region. All of the state’s sugarhouses are administered by the New Hampshire Maple Producers Association (NHMPA), located at 641 Main Street, in Hampstead. To view all of the state’s sugarhouses, go to www. nhmapleproducers.com

The NHMPA is a non-profit trade

association dedicated to the promotion of New Hampshire’s sugarhouses and maple syrup, and organizes several public events throughout the year, including Maple Sugaring Month, spanning four weekends in March, as well as Maple Weekend. Throughout Maple Sugaring Month, visitors to maple sugaring establishments will be able to meet the maple producers, see how maple sugaring works, enjoy free samples of fresh syrup, taste maple candy, and more.

In promoting Maple Sugaring Month, the NHMPA has asked locals and visitors alike to “tap into maple this spring, and join in on this beautiful, old-fashioned tradition of making maple syrup. From tapping the tree yourself to tasting delicious maple syrups and other sweet treats, you can experience the entire process from start to finish.”

With this year’s Annual Maple Weekend is scheduled for March 16 and 17, sugar makers throughout New Hampshire are inviting visitors to stop by to learn more about the centuries-old craft of maple sugaring. Many sugar houses offer free samples of fresh syrup, as well as samples of maple candies and confections, coffee, and doughnuts. Some locations even have pancake breakfasts, petting farms and horse-drawn rides.

Here is a sample of activities at sev• Maple Weekend continued on page 5

Animal Tracks Identification

Animal tracks are a great way to explore what wildlife is doing when we’re not around, but they can be tricky to decipher. Join Newfound Lake Region Association (NLRA) Education & Outreach Manager Mirka Zapletal for an introduction to animal track and sign identification at the Hebron Town Forest on Thursday, March 7th at 9:30 am. Many wildlife species spend a lot of time trying not to be seen, but they do leave behind clues about what they are doing and how they are doing it. Animal tracks and sign can tell us who was there, how they were using the space, and even what they were eating. Participants will get an introduction to tracks and gaits of local wildlife, learning which characteristics to cue in on. The event will finish with a short hike

to look for recent animal tracks and sign. Register online at NewfoundLake.org/eventsor call 603-744-8689.

The Newfound Lake Region Association is committed to protecting Newfound Lake and its watershed through education, programs, and collaboration that promote conservation and preservation of the region’s natural, social, and economic resources. Through water quality and invasive species monitoring, educational events such as guided hikes and nature activities, and land conservation efforts that protect open spaces and help manage stormwater pollution, NLRA approaches conservation at the watershed level. You can learn more about NLRA’s initiatives at NewfoundLake.org.

Copy Editor/Proofreader

Smiley Publishing is seeking a year-round Copy Editor/Proofreader. The position is part time, 15+/- hours per week. The hours will vary depending on the time of year, with more hours in our busy summer season.

Qualifications; must be detail oriented, able to work with and meet tight deadlines, have a working knowledge of the print industry, and be proficient using Microsoft Word; knowledge of InDesign and Photoshop are a plus. Duties include; copy editing stories and press releases, and proofreading publications on a tight deadline schedule. Knowledge of proofreader’s marks, style guide, and ability to edit copy and rewrite articles are a must. Awareness of the greater Lakes Region, White Mountains area and events is a plus.

Please email resume to dan@thelaker.com or mail to The Laker, PO Box 119, Wolfeboro Falls, NH 03896.

Backyard Sugaring Tour

With our abundance of maple trees, have you ever thought of having your own sugaring operation? Are you not sure how to tell a red from a sugar maple, or what the difference is in sugar production?

On Saturday, March 9 from 9:00-10:30 AM, join Chocorua Lake Conservancy for a Backyard Sugaring Tour on Great Hill Road in Tamworth. New Hampshire’s Maple Weekend, when many sugaring operations open their doors to the public, is coming up soon. But on March 9, you can have a sneak preview and see for yourself what’s involved in “backyard” sugaring. Join Bob Jolley and Kit Morgan to see what a small-scale, low-tech sugaring operation looks like. You’ll be able to check on the taps, gather sap (assuming it’s running), and learn about the boiling process. This will be a short snowshoe walk to the sugar shack and out into the woods nearby, with some

tree ID and discussion of forest management thrown in. If mud season comes early, boots will take the place of snowshoes!

This free/by donation tour will begin at 9 AM and last an hour or two. The sugar shack is small, so the group size is limited. Please register in advance at chocorualake.org/events. You’ll receive directions to the location on Great Hill Road in Tamworth when you register. Storm date will be Sunday, March 10.

About the Presenters:

Bob Jolley has been sugaring in the woods off Great Hill Road in Tamworth since the 1980s, producing syrup for enjoyment and to give to friends and family. In addition to sugaring, Bob has managed family-owned woodlots and is actively managing his property for forest health and wildlife. His neighbor Kit Morgan joined him in sugaring a few years ago to share the labor (and the delicious product).

Feed A Charity Today

Do you enjoy dining out AND supporting the Moultonborough Library? Two local restaurants have generously signed on to support the Library in March. All you have to do is mention that you’re A Friend and 10% of your bill will be donated to the Library. The March participants are: Frog Rock

Tavern, March 19th from 1lam. - 10:30 pm. 67 Main St. Meredith. 603-6777625; and The Mug, March 29 from 11:30 am - 9 pm. 62 Daniel Webster Hwy, Center Harbor. 603-279-8596. Thank you for supporting the Moultonborough Library! Happy Dining!

Beginner Bee School in Ashland

The complex and intricate world of the honey bee will be examined this spring at the 2024 Pemi-Baker Beginner Bee School in American Legion Post 15 at 37 Main Street in Ashland. Classes will be held on Saturdays, March 16, 23, 30 and April 6 from 9 a.m. to 3 p.m.

Participants will learn how to keep a colony of bees, promote their health and extract their honey. Also explored will be the bee’s essential role in pollinating plants from flowers to vegetable gardens to commercial crops.

To be discussed at the school are bee biology, equipment and supplies, hive components, how to buy and install honeybees, hive management, products from the hive, pests and diseases and protecting hives from bears and other potential intruders.

The course is designed to allow a beginner to be able to successfully keep a hive. Mentors are available to provide

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eral local sugarhouses:

At Smith Farm in Gilford, Maple Weekend festivities will be conducted from 1 pm to 4 pm, on both March 16 and 17. Among those events planned at the Gilford location are boiling sap, tasting syrup samples and, a favorite activity, pouring warm syrup over snow to produce a delicious taffy-like treat.

ongoing assistance as needed.

Gerard Godville, with more than 20 years of experience in keeping bees, will teach the class with the help of club members and guest speakers. He and his wife, Mary-Ellen, have been coordinating the school since it began in 2010. He finds it relaxing to work with bees and enjoys talking about them.

“I believe this school opens the eyes of the beekeeper to how the honeybee affects the local environment,” he said. “The beekeepers themselves will learn about beneficial products from the hive.”

He enjoys watching honeybees construct cells, gather nectar and pollen and produce honey. Sometimes the bees even preside over the development of a new queen.

“The things I love are being in the apiary and working in the hives with others, watching the changes the colo-

At Mac’s Maple, festivities will be held from 10 am to 3 pm on the 16 and 17. They indicate that Maple Creamees will be making an appearance to celebrate the event, with free samples of other treats being supplied from their bakery. Visitors are invited to watch them boil sap into maple syrup and learn the process, visit the cow barns, and view their tractors.

At Prescott Farm in Laconia, visitors are invited to take a twenty-minute walk that allows them to view the en-

ny goes through from spring to spring each year; and sharing what knowledge I have with new beekeepers,” Godville said.

One of the biggest misconceptions about beekeeping, he said, is the notion that beekeepers can just get a hive of bees and then leave it and forget it.

“In reality, you have to pay a lot of attention to the development of a healthy colony because the bees need our help

tire process of making maple syrup— from tapping a tree to tasting delicious maple syrup. On-site environmental educators will help visitors build tree ID skills, use measuring tools to find an appropriate tree to tap and discover the math and chemical/physical science in the boiling process. The entire 90-minute program begins in one-hour increments, from 10 am to 2 pm, each Saturday during March.

There is one caveat: according to Alex Savage, a fifth-generation ma-

overcoming many issues Mother Nature throws at them,” he said.

“For the most part – the colony will and can take care of itself, but unfortunately the bees face some hurdles in the environment, and the beekeeper can take measures to help them survive.”

Those who take the course become members of the Pemi-Baker Beekeepers Association, a club with monthly meetings.

ple tapper at Smith Farm, activities at sugarhouses will be very much weather dependent. Since warm weather is not the friend of maple sugaring, visitors might consider asking your favorite meteorologist to keep the weather cold because warm weather inhibits the boiling of sap. All are advised to call ahead to maple sugar farms prior to visiting.

Sweetness - Year-Round

By Kathi Caldwell-Hopper

There is a place where sweetnesscandies, sauces, ice cream, and much more - is part of the daily routine. One cannot call making candy at Kellerhaus in Weirs Beach a “normal” job. For the chocolatiers at Kellerhaus, making candy is something they love to do more than it is a typical job.

Kellerhaus started in 1906 as a confectioner’s shop in downtown Laconia. The original owner, Otto G. Keller, ran the business for many years until it was relocated to a beautiful home-turnedcandy shop in Weirs Beach.

With Easter coming up, owner Daryl Dawson wants people to know that Kellerhaus is open year-round and welcomes visitors for holiday sweet treats and a stop at the ice cream sundae bar. “We are open daily from 10 a.m. to 6 p.m., closed Tuesdays,” Dawson says. Easter is a special time of year that Kellerhaus owner Daryl Dawson and his staff prepare for starting after the Christmas holiday.

For those who want a sweet treat, there is no place better than Kellerhaus, and that is also true at Easter, Christmas, and any time there is an event or holiday. With Easter coming on Sunday, March 31, children dream of an Easter basket and a chance to see the Easter bunny. Visitors can accomplish both at Kellerhaus, where the candy makers have been busy for weeks crafting sweets everyone loves for Easter.

Dawson says, “We make over 2,0000 chocolate bunnies for Easter and we are already starting to make them to get ready for the holiday. And we added something new, which is an Edi-

ble Easter basket made of chocolate with candies and chocolates in the basket. It is popular, and we will also be offering it this year.”

The Easter bunny will make a fun appearance where children can visit and share their wishes on Saturday, March 23, from noon to 4 p.m. The bunny will be on-site in the ice cream parlor area of Kellerhaus, next to the ice cream buffet. The buffet has many toppings for the homemade ice cream at the shop; get your scoops of delicious ice cream and head to the buffet and make your sundae with such sweet toppings as hot fudge sauce, marshmallow, butterscotch and more. After enjoying ice cream, plan to take the kids for a visit with the Easter bunny, who can’t wait to chat with youngsters.

When Dawson bought Kellerhaus in 2017, he was looking for something entirely different from his former career in the medical field. He found it at

Kellerhaus and worked with existing chocolatiers and took classes to learn the art of chocolate making. Kellerhaus is using old-time Keller family recipes, creating new confections and finding new treats to add to the list of items at the shop.

“Kellerhaus has nostalgia and history, and I wanted to continue that,” Dawson says. And, of course, the list included wonderful candy in many flavors. Once he bought the business, Dawson was introduced to the many recipes at Kellerhaus. He embraced all those recipes but eventually created some of his own confections to add to the list. “We made caramel and a honey ganache,” Dawson explains.

Counting Dawson, his partner, and a few additional chocolatiers, Kellerhaus is well-staffed to handle the busy holidays of Christmas and Easter, Valentine’s Day, and the bustling summer season.

The ice cream buffet (as well as candy) at Kellerhaus remains very popular. Customers return repeatedly to choose from over 20 ice cream flavors and then create their sundae from the many toppings in the bar area. “We make all the wet toppings, such as the sauces and the marshmallow and whipping cream,” Dawson comments. The sundae bar also has dry toppings such as M&M’s, among many others.

Dawson recognizes the customer demand for various ice cream flavors; he has the added benefit of making all ice cream on-site. He says the most popular flavors are vanilla and Cookie Monster. “We will be adding even more flavors in the future,” he promises.

When visiting Kellerhaus, customers can also wander through the many rooms of the shop where they will find Christmas items, clothing, gifts, the ice cream parlor and sundae bar, and the candy rooms with every confection anyone could wish for. From buttercrunch, turtles, bark, boxes of assorted chocolates, sauces, fudge, peanut brittle, and beloved ribbon candy at Christmas, among many, many others, there is something for every taste/person at Kellerhaus, all made on-site.

With many weddings around the Lakes Region, Kellerhaus offers special customized boxes with sweets such as chocolate-covered Oreos, which make unique and tasty gifts for guests. “We also do chocolate trays for receptions and parties,” adds Dawson.

Over the years, Dawson has upgraded systems at Kellerhaus and done upkeep on the building. “The business was relocated from the Laconia shop in the 1960s. The building was originally a home for many years and later became Kellerhaus when the Keller family relocated here,” says Dawson.

As an old, charming building, repairs at times were necessary, and Dawson takes care of things. He says he feels secure at this point that he has done any upkeep and renovations to keep everything in good repair.

Part of the upgrades is a beautiful new outdoor pavilion where guests can sit and enjoy ice cream, or a candy treat in warm weather. The pavilion is very popular in the summer, and it alleviates occasional overcrowding in the ice cream parlor.

In the future, Dawson wants to keep Kellerhaus going, and part of the plan is to “keep it what it always has been,” he says. “I want to keep the traditions and nostalgia at Kellerhaus. We have older customers who have been coming here since they were kids and newer customers who have never been here before.”

As a place of sweetness, no matter what time of year or holiday, those who love confections and ice cream can head to Kellerhaus to indulge and even visit with the beloved Easter bunny.

Kellerhaus is open year-round from 10 am to 6 pm and closed on Tuesdays. For information, visit www.kellerhaus. com or go to the Kellerhaus Facebook page.

By Kelly Ross

Hello again to all my Lakes Region friends of food. In another 5-6 weeks we’ll start getting ready for and craving some spring fever of sorts, although I know many who are already thinking that. It is too early to get ahead of ourselves, but we do move the clocks ahead on March 10 which will expedite those feelings of spring fever for sure. Even if it is still cold and snowing, the longer days are always a good thing.

I thank many of you once again for your emails to me sharing questions and feedback, and special recipe requests. Over the last 6 months or so, a few have asked a specific question, and that question is “Do you have any unique recipes on how to utilize ripe bananas?” Yes, I do. My house is one where we always have at least 8-10 bananas banging around and like many who do, we find ourselves with some that ripen sooner than wanted. Yes, we make our share of banana bread and muffins, but about 10 years ago I wanted something different. Over the course of time, I have started finding new recipes and have collected some great ones, ranging from breakfast, lunch, and dessert.

Ripe bananas have sort of a catch-22 to them. Not many want to eat them as they are because of how soft they are,

as well as often brown and bruised. On the positive side, they are much sweeter than the fresher bananas we eat as a snack. Hence, those ripe and overly ripe bananas are perfect for other reasons. I have a banana pancake recipe, a breakfast/lunch wrap, a couple of great twists on banana bread, a dessert bar, and an awesome frozen treat which is a fabulous alternative to ice cream. Not only are these fun for your taste buds, but most of them are fairly healthy as well. My Grammy was the queen of banana bread, and I would inhale slice after slice with a big smile on her face. I would always thank her, and she told me now and then, “Good recipes are a lot like a big hug from your Grammy!!” That is one of my favorite “Grammy-isms”, and she had some classics.

Let’s start with pancakes. Making pancakes is not rocket science, which is a good thing since most of us don’t want to think too hard or spend a ton of time in the kitchen when we first wake up, so this recipe is perfect. These are nice and fluffy, scrumptious, and chock full of spiced banana flavor. Ideally, using ripe bananas for the batter is best, and then using sliced, fresher bananas to top pancakes, along with pure maple syrup. This recipe generally gets me 8-10 pancakes, but everyone makes

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Ripe and Ready: Recipes for Overripe Bananas

different-sized pancakes. I say this often, but this may be a great recipe to double up on depending on the size of your family or crowd. Prep time is 1015 minutes, and cooking time is similar.

Banana Pancakes

1½ cups all-purpose flour, spooned and leveled

2 tbsp cane sugar

2 tsp baking powder

½ tsp baking soda

1 heaping tsp cinnamon

¼ tsp, heaping, sea salt

¼ tsp ground nutmeg

1 cup mashed ripe banana, about 2 medium bananas

1 large egg

⅔ cup almond milk, or any milk will work

2 tbsp neutral oil, plus more for brushing

1½ tsp vanilla extract

Sliced fresh bananas to top the pancakes

Fresh berries of choice to top the

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pancakes, optional

Powdered sugar to top them, optional Maple syrup, for serving

In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine. In a medium bowl, whisk together the mashed banana, egg, almond milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1-2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with warm maple syrup and sliced bananas and/or fresh berries and maybe some confectioner’s sugar. Everybody will likely become a fan.

I think it’s safe to say that most of us love a good banana bread, but let’s have some fun with a couple that are different. One of my favorite versions of toast in the morning is with a great cinnamon raisin bread, so this recipe combines that mentality with banana bread. Sounded great to me the first time I heard of it, and I wasn’t disappointed one bit after cooking it for the first time. The best thing about any quick bread is there is never a bad time of day to grab a slice or 2. Whether you pop them in the toaster, or as I often do, buttering them and grilling them, or just as they are without heating them. This is one of my all-time favorite banana bread recipes. It’s very tender, full of flavor from the bananas, sweetness from the raisins, and the

perfect amount of cinnamon and spice. This will take about 20 minutes to put together and a tad over an hour to bake. This will get you a single loaf. As a rule, I use 2 ripe bananas for this, which is usually 1 cup once mashed. Not all bananas are the same size though. Between the bananas and yogurt, you want 1 ¼ cup total, so if you have more or less than the 1 cup of banana, add the yogurt accordingly, whether a little more or less of the ¼ cup of yogurt.

Healthy Cinnamon Raisin

Banana Bread

2 ¼ cups white whole wheat flour, or you can use all-purpose flour if preferred

1 ½ tsp baking powder

¾ tsp baking soda

2 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

½ tbsp unsalted butter or coconut oil, melted and cooled slightly

3 large egg whites, room temp

2 tsp vanilla extract

¾ tsp liquid stevia, or ¾ cup granulated sugar

1 tsp distilled white vinegar

¼ cup plain nonfat Greek yogurt

1 cup mashed banana, about 2 medium bananas, the more overly ripe and browned/bruised the better

½ cup + 1 tbsp nonfat milk, divided ½ cup raisins

Preheat the oven to 325 degrees. Lightly coat a 9x5 loaf pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, stevia, and vinegar. Add

in the Greek yogurt, stirring until no large lumps remain. Stir in the mashed banana and 1 tbsp of milk. Alternate between adding the flour mixture and remaining milk, beginning, and ending with the flour mixture, and stirring just until incorporated. For the best results, add the flour mixture in 3 equal parts. Reserve 1 tbsp of raisins, and gently fold in the rest. Spread the batter into the prepared pan, and gently press the remaining raisins on top. Cover the top with foil and tent it to ensure it doesn’t touch the batter while baking. Bake covered at 325 degrees for 45 minutes. Acting very quickly, remove the pan from the oven, and remove the foil. Immediately put the pan back in the oven and continue baking the banana bread for an additional 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.

I have one more very healthy and yummy banana bread for all of you. This one utilizes twice as many bananas as the last one, and for good measure, we use dried figs, and many will appreciate that this is a vegan recipe as well. There are a couple of interesting ingredients in this one, in particular apple cider vinegar, which is a fabulous addition. The figs are marinated in apple juice, which gives this a fruity flavor that is really good. This again makes a single loaf, prep time is maybe 15 minutes and cooking time is an hour, give or take.

Banana Fig Bread

4 ripe bananas

½ cup unsweetened, unflavored plant

milk, such as almond, soy, cashew, or rice

4 tsp apple cider vinegar

4 tsp pure vanilla extract

2 cups whole wheat flour

¼ cup pure cane sugar

1 tbsp baking powder

⅛ tsp sea salt

½ cup chopped dried figs

¼ cup chopped walnuts

Preheat oven to 350 degrees. Line a 9×5-inch loaf pan with parchment paper and spray with pan release spray. In a medium bowl mash bananas with a fork. Stir in milk, vinegar, and vanilla. In a large bowl stir together flour, sugar, baking powder, and salt. Add banana mixture all at once to flour mixture. Stir just until moistened as the batter should be lumpy. Fold in the figs and walnuts. Pour batter into the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on rack.

How about an amazingly different breakfast or lunch wrap? This refreshing wrap is far from the norm, containing bananas, blueberries, fresh spinach and mint leaves and a couple of other delicious ingredients. Although there is no sauce of any kind in this wrap as the banana will usually give you all you need, I have tried these before with a drizzle of your favorite yogurt as I have used both banana and/or blueberry yogurt. Regardless, these are as fun as they are awesome. This recipe is for 4 wraps and the total prep time is maybe 15-20 minutes to make 4 of them,

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5-10 to make a single wrap. These are great chilled, at room temp, or slightly warmed in a skillet.

Blueberry Banana Wraps

1 cup fresh blueberries

½ cup chopped celery

¼ cup crushed walnuts

4 or 5 fresh mint leaves, finely chopped

4 whole wheat tortillas, 8-inch in diameter

2 cups fresh baby spinach

4 ripe bananas, peeled

In a bowl stir together blueberries, celery, walnuts, and mint. For each wrap, in a skillet heat a tortilla over medium 30 seconds per side. Transfer warm tortilla to a cutting board. Arrange ½ cup spinach on tortilla. Top with a banana and mash it with a fork. Top with one-fourth of the blueberry mixture. Roll up tortilla, folding in sides. Place wrap, folded sides down, on a platter. Repeat to make four wraps. I have served these at many luncheons for different women groups and they loved them. I love them too and many of my dude friends concur.

It’s time for a couple of sweet treats

to end the day. Dessert bars have always been a weakness of mine since I was a kid as my Gram would always have some sort of dessert bar in a pan on the kitchen counter and I was a habitual offender in a big way. Although this one is not her recipe like some I have shared over time, she would have been proud of these for sure. This tasty bar is perfect for breakfast, a snack, or dessert. It’s full of healthy carbs to give you lasting energy and is naturally sweetened with apple juice and dates. Like the wrap we just talked about, bananas and blueberries are the main players. These go together in just under a half hour and plan on just over a half hour to bake. You’ll get 9-12 bars depending on how you cut them.

Banana Blueberry Bars

1 cup dates, pitted and halved

1½ cups apple juice

3 cups rolled oats, divided

¾ tsp ground cinnamon

¼ tsp ground nutmeg

2 large or 3 small-medium ripe bananas

1 tsp vanilla extract

1 cup fresh blueberries, although frozen also works

½ cup walnuts

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In a small bowl, soak the dates in the apple juice for 10-15 minutes. Preheat the oven to 375 degrees. Line a 9-inch square baking pan with parchment paper, making sure the sides are covered. Cut slits in the corners of the paper so that it overlaps and lies flat and spray with pan release. In a medium bowl, combine 2 cups of the rolled oats with the cinnamon, and nutmeg. Mix and set aside. Place the remaining 1 cup of rolled oats, the bananas, and the vanilla extract into a blender. Remove the dates from the apple juice and set aside. Strain the juice, add it to the blender, and blend until creamy. Add the dates to the blender and pulse a few times until the dates are in small pieces. Pour the banana mixture into the dry ingredient bowl. Mix well. Stir in the blueberries and walnuts. Using a spatula, pour the batter into the baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool at room temp for 5-10 minutes before cutting and serving. Again, very yummy and fairly healthy.

Lastly, it’s time for a frozen treat that will have everyone digging them. They are balls of sorts that contain only 7 ingredients and almost have an ice cream feel to them when they are popped into your mouth. Once again, these are relatively healthy. Bananas, cocoa, maple syrup, oats, and grape nuts make these so good and so simple to make as there is no cooking involved. Sure, these will be ideal come summertime, but there is never a bad time for a frozen treat. Chocolate and bananas have

always made a great combo. You can have these done in 15-20 minutes and then freeze them until ready to start popping them.

Frozen Banana Chocolate Balls

2/3 cup unsweetened cocoa powder

2/3 cup unsweetened plant milk, such as almond, soy, cashew, or rice

½ to 2/3 cup pure maple syrup

4 tsp pure vanilla extract

4 ripe bananas

4 cups rolled oats

3 cups Grape-Nuts cereal

In a food processor combine the first five ingredients. Cover and process until well combined. Transfer mixture to a large bowl. Add oats and mix well. Line a baking sheet with waxed paper or parchment paper. Place cereal in a small bowl. Using the large end of a melon baller or a small spoon, scoop up a small chocolate ball and drop it into cereal. Roll the ball with a spoon or your fingers to cover completely with cereal. Gently place the ball on prepared baking sheet. Repeat with remaining chocolate mixture and cereal. Place baking sheet in the freezer until treats are frozen. Once frozen, transfer treats to an airtight container. Store in the freezer and try to keep your hands off them.

That’s another foodie chapter in the books. Have a great month of March my friends and if you celebrate St. Paddy’s Day like I often do, have fun but celebrate responsibly. Until next time, keep those taste buds of yours happy and if you care to touch base with any questions or feedback, please reach out at fenwaysox10@gmail.com

March at the Museum of

By Mark Okrant

The Museum of the White Mountains (MWM), is situated 30 to 60 minutes from most locales in the Lakes Region. The museum was founded on the campus of Plymouth State University in 2013. It is a collaborative design, open concept facility that provides opportunities to learn about the historical, arts and cultural, environmental, and tourism features of this 3440 square mile area of New Hampshire.

Unlike most other museums within New Hampshire, the MWM has no permanent exhibits. Rather, visitors have an opportunity to view archival and digital learning resources in the form of individual and collaborative works by faculty, and students, as well as contributions by locals and organizations sharing a passion for the idyllic White Mountains region. Long before the MWM first opened its doors to the public, it was already serving its stated purpose: “to enrich the life and scholarship of the Plymouth State University (PSU) community, researchers, and the broader public.”

Now entering its twelfth year of operation, with 10,000 visitors per year (3800 of these during the summer months) including university personnel, community members, Appalachian Mountain Club hikers, and other travelers within the area have entered the refurbished church building located at 34 Highland Street, on the campus of Plymouth State University (PSU). To usher in 2024, MWM has a series of excellent events, combining

live and Zoom lectures, and supporting these with the facility’s excellent exhibitions. The first of these, “Reimagine Exhibition,” actually opened on January 23, but continues through March 24. Members of the New Hampshire Chapter of the Women’s Caucus for Art and invited friends have explored how they reuse, recycle, repurpose, and reclaim materials in their creative practices. The artists reframe their individual expressions by reconstructing previous work, reviving discarded media, repurposing materials and objects, and returning to old or unfinished work. Through reflection on their creative perspectives, these thirty artists have reimagined a more sustainable future: Melissa Ayotte, Paulette Brace, Donna Catanzaro, Joan Cunningham, Shela Cunningham, Sally Dion, Devin Donohue, Suzan Gannett, Camille Gibson, Linda Graham, Linda Greenwood, Rebecca Hastings, Kate Higley, C. M. Judge, Kathleen Lovett, Anne McMillan, Paula Minaert, Maundy Mitchell, Laura Morrison, Barbara Morse, Lucy Mueller, Debra O’Connell, Elizabeth Pieroni Schulte, Maryellen Sakura, Marcia Santore, Cilla Sheehan, Martha Stevermer, Linn Stilwell, Wendy Wilson, and Marcia Wood Mertinooke.

White Mountains

oped, making visible both the magic of the artworks and the design and intention of the educator to make it possible.

ment, and seed collection, in ways that are informed by both current research and Wabanaki priorities.

On March 21, from 6 -7:30 pm, another Mountain Voices Lecture, with Georgia Murray will be presented. Murray is a staff scientist with the Appalachian Mountain Club. Her topic is to be determined but promises to be in keeping with the museum’s excellent lecture series.

Now through April 1, 2024, the Celebrating Youth Art Exhibition will be housed at Silver Center for the Arts. The exhibition celebrates artistic achievements by area youth, presented in collaboration with area art teachers. It highlights the excellent educational experiences art teachers have devel-

On March 7, from 12 -1:30 pm, at the MWM and via Zoom, there will be a panel discussion, “Ash Protection Collaboration Across Wabanakik” (APCAW), featuring Tyler Everett, Emily Francis, and Ella McDonald. The discussion will be moderated by MWM Director Meghan Doherty. As the invasive emerald ash borer begins to spread through the Northeast, an effort called the Ash Protection Collaboration Across Wabanakik (APCAW), led by University of Maine School of Forest Resources Professor and Penobscot Nation Tribal member Dr. John Daigle, is mobilizing stakeholders across the Dawnland to protect the long term future of ash.

Wabanaki people have had a relationship with brown ash trees since time immemorial: this tree plays a role in one of their creation stories and is used as the primary material for traditional basketmaking. The spread of EAB threatens this relationship as well as the health of wetland ecosystems. In this session, three APCAW graduate students will discuss their collaborative efforts with Tribal, state, and conservation partners to protect brown ash from emerald ash borer in the Dawnland. Participants will learn how to get involved in monitoring, ash manage-

On March 27, from 6 pm-7:30 pm, MWM will host the NEH Spotlight on the Humanities Lecture titled, Eating Their Way to Freedom, with Margot Anne Kelly, author of Foodtopia: Communities in Pursuit of Peace, Love & Homegrown Food. A former college professor, photographer, and avid gardener, Kelly’s message is that food is fraught with disagreements about what is good versus bad. Kelly will talk about how food and freedom have been connected, and about how that can matter as we think about sustainability today.

All of these events are hybrid. Each may be attended live or via Zoom. To receive a Zoom link, please register at the Museum of the White Mountains website. For those who wish to visit the museum, its seasonal hours of operation are Tuesday-Friday from 10 am-4 pm, and on Saturdays from 11 am-4 pm.

Report Winter Wild Turkey Sightings

The New Hampshire Fish and Game Department is asking the public to report their wild turkey sightings this winter by participating in the 2024 Winter Turkey Flock Survey. The survey runs from January 1 through March 31. Information about the status of wintering wild turkeys is very important because severe weather and limited natural food supplies can present serious challenges for turkeys. It’s fun and easy to participate by visiting www. wildnh.com/surveys/turkey.html.

“A total of 835 flocks were reported from across the state during the 2023 Winter Turkey Flock Survey, with 15,098 turkeys recorded and an average of 18 turkeys per flock,” said Allison Keating, The New Hampshire Fish and Game Department’s Turkey Project Leader. “This was a slight increase from 2022 when a total of 772 flocks

and 13,201 turkeys were reported. The increase in sightings during the winter of 2023 may be the result of more birds being drawn to backyard bird feeders due to a lack of natural food available. The fall of 2022 was not a good season for the production of acorns and beech nuts, two staple mast crops that support turkeys during the winter months.”

The spring and summer of 2023 were some of the rainiest on record. Despite the poor weather conditions for breeding and raising poults, preliminary results from the Summer Brood Survey are showing species resiliency. “It is yet to be determined if the precipitation pattern of the spring and summer will continue into the winter months and result in an abundance of snow,” said Keating. “Deep snow for prolonged periods of time can make it difficult for turkeys to travel and find food and

water during the winter months. The observations people share through the online survey greatly add to the Department’s understanding of the abundance, distribution, and survival rates of turkeys through the winter months here in New Hampshire and we are very appreciative that people take the time.”

During the 2023 Winter Turkey Flock Survey, Wildlife Management Unit (WMU) M in the southern part of the state had the highest number of reported flocks (163), followed by WMU L (127) and WMU J2 (123).

The highest percentage of observed feeding occurred at backyard birdfeeders (73%). Backyard bird feeder sightings were up 11% compared with the previous year. The second highest reported food consumption category was corn or grain (16%). Only 9% of turkeys were reported feeding on acorns and beechnuts, which was a decrease of 12% from the year before. Reported consumption of apples or crab apples was only 2%, which was also a decrease when compared with the 8% reported the year before.

Public attitudes toward winter flocks of wild turkeys continue to be very fa-

vorable: 88% of respondents indicated that they like, or strongly like, seeing wild turkeys; 8% of people neither like nor dislike turkeys; while 4% of participants either dislike or strongly dislike turkeys.

The Department also continues to monitor the prevalence of two viruses that are present in the wild turkey population: avian pox and lymphoproliferative disease virus (LPDV). The public is asked to keep an eye out this winter for any turkeys displaying lesions or wart-like protuberances on their head or neck areas and to report these observations through the online survey.

During the winter of 2023, visible lesions that may have been indicative of avian pox or LPDV were reported on 23 turkeys from 11 towns. These findings are similar to previous year’s survey results. Overall, reports of symptomatic turkeys remain low.

To learn more about these viruses, visit www.wildlife.state.nh.us/ wildlife/turkeys/turkey-virus.html.

Wild turkey management and research is made possible by the federal Wildlife Restoration Program, which is funded by an excise tax on the sale of firearms, ammunition, and archery equipment.

The Spirit of Freedom - Lakes Region Symphony Orchestra Concert

The Lakes Region Symphony Orchestra (LRSO) is delighted to announce its upcoming concert, “The Spirit of Freedom,” a musical celebration featuring Aaron Copland’s iconic “Lincoln Portrait” and William Grant Still’s groundbreaking “Afro-American Symphony”. The performance will take place at the Inter-Lakes Community Auditorium in Meredith on Saturday, March 16, 2024 at 7pm.

The centerpiece of the evening will be the performance of Aaron Copland’s “Lincoln Portrait,” a powerful and patriotic composition that pays homage to the great American leader. Local Shakespearean aficionado Christopher Boldt narrates this masterpiece with excerpts from Lincoln’s speeches, bringing history to life through the evocative language of music. Similarly, William Grant Still’s “Afro-American Symphony” stands as a seminal work, breaking barriers and highlighting the rich contributions of African American culture to the world of 20th century classical music.

Adding to the ensemble’s repertoire, LRSO will showcase the talents of trumpeter Adam Gallant in Haydn’s Trumpet Concerto in E-flat Major. Adam Gallant, an outstanding in-demand musician and graduate of the University of New Hampshire, has an impressive musical journey. As the Administrative Coordinator for the UNH Music Department and musician coordinator for the Portsmouth Symphony Orchestra, Gallant is a driving force in the New England music scene.

Gallant’s performance will be another highlight of the evening, showcasing his virtuosity on Haydn’s masterwork.

The concert will also feature Berlioz’s “Roman Carnival Overture,” rounding out a diverse program that promises to captivate audiences with its depth and variety.

Tickets for this unforgettable evening of musical excellence are $25 for adults and $10 for students, and can be purchased at www.LRSO.org. Don’t miss this chance to experience

the American magic of Copland, Grant Still, and more, performed by the talented musicians of the Lakes Region Symphony Orchestra.

And mark your calendars as we reprise our sold-out performances of “Sinatra!” featuring crooner Michael Gallagan. Michael performs his tribute to Old Blue Eyes on May 18 at the Colonial Theatre, and May 19 at Inter-Lakes. Discount tickets are available at LRSO.org for the pair of March and May Inter-Lakes performances.

Trumpeter Adam Gallant joins the Lakes Region Symphony Orchestra for “The Spirit of Freedom” March 16th at 7pm Celebrating America’s Musical Legacy

Through March 27, Winter Yoga, 5:30 – 6:30 p.m., Wednesdays, Castle in the Clouds, Rt. 171, 455 Old Mountain Rd., Moultonborough, pre-registration required: 603-476-5900, www.castleintheclouds.org

March 6, Open Mic at the Winery, 5 – 7 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www.frontfourcellars. com

March 6, Talking About Death Won’t Kill You…and May Help You Live More Joyfully Session, 6 – 7:30 p.m., Laconia Public Library, Rotary Hall, 695 N. Main St., Laconia, 603-527-1270.

March 6-27, Learn Your Digital Camera, photo class, 6 – 7:30 p.m., level one: March 6-24; level two: April 3-24; info/sign up: 603-493-0577, www.photo66. com, Lakes Region Community College, 379 Belmont Rd., Rt. 106, Laconia.

March 7, Family Craft, Air-Dry Clay Beads, 3:30 – 4:30 p.m., Selig Storytime Room, for ages 6-11, Laconia Public Library, 695 N. Main St., Laconia, 603-527-1270.

March 7, Introduction to Animal Tracks & Signs, 9:30 – 11:30 a.m., Hebron Town Forest, 184 Groton Rd., Hebron, www.newfoundlake.org/events

March 7, Plymouth Square Dance, 7:30 – 10 p.m., Barn on the Pemi, 341 Daniel Webster Highway, Plymouth, howe.gen@gmail.com, 603-481-0789.

March 7, The CCMS Jazz All-Stars, 7 p.m., by Concord Community Music School, concert at Capitol Center for the Arts, 16 S. Main St., Concord, 603228-1196.

March 8, Mary’s Mountain Snowshoe, 10 a.m. – noon, Green Mountain Conservation Group, 236 Huntress Bridge Rd., Effingham, register: 603-539-1859, www.gmcg.org.

March 9, Live Music with the Cat Faulkner Duo, 5 – 8 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www. frontfourcellars.com

March 9, 2nd Annual Chili on the Hill, 3 – 9 p.m., The Inn on Main, 200 N. Main St., Wolfeboro, 603-569-1335, www.innnewhampshire.com.

March 9, Recycled Percussion, 3 & 7 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh.com, 603-536-2551.

March 9, Snowshoe Yoga, 10 a.m. – noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., registration: 366-5695.

March 9, Tap into Maple, 10 a.m. – 3:30 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., registration: 366-5695.

March 9, Wild Winter Walk, 10 – 11:30 a.m., ages 7 & up, Squam Lakes Natural Science Center, 23 Science Center Rd, Holderness, pre-register: 603968-7194, www.nhnature.org.

March 12, Let’s Create Dot Paintings, 1 - 3 p.m., adult program, Laconia Public Library, Rotary Hall, 695 N. Main St., Laconia, sign up: 603-527-1270.

March 12, Science Pub – Local-ologies – Trail Cam-ology, 5:30 – 7 p.m., with speaker Eric D’Aleo, Squam Lakes Natural Science Center naturalist, adult program, takes place at Walter’s Basin, Holderness, pre-register: 603-968-7194, www.nhnature.org.

March 13, Winter Nature Story and Discovery Time, 10 – 11 a.m., Green Mountain Conservation Group, 236 Huntress Bridge Rd., Effingham, register: 603-539-1859, www.gmcg.org.

March 13, Winter Yoga, 5:30 – 6:30 p.m., Castle in the Clouds, Rt. 171, 455 Old Mountain Rd., Moultonborough, 603-476-5900, www.castleintheclouds. org.

March 13, Writing Group, 6 - 7 p.m., Laconia Public Library, Rotary Hall, 695 N. Main St., Laconia, 603-527-1270.

March 14, Leprechaun Gnome Making, 5 – 8 p.m., make a wine bottle leprechaun. Ticket includes all supplies, a glass of wine, and 10% off all food. Space limited, tickets: Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www.frontfourcellars.com

March 15, John Lodge of the Moody Blues, 8 p.m., Colonial Theatre, 609 Main St., Laconia, 1-800-657-8774, www.coloniallaconia.com.

March 15, Trade, 7 p.m., soul & funk music, Hermit Woods Winery, 72 Main St., Meredith, tickets: 603-253-7968, www.hermitwoods.com

March 16, Blind Boys of Alabama, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh. com, 603-536-2551.

March 16, Live Music with Ian Galilea, 5 – 8 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www.frontfourcellars.com

March 16, The Spirit of Freedom, 7 p.m., guest artist Adam Gallant, trumpet, at Inter-Lakes Auditorium, Meredith, by Lakes Region Symphony Orchestra, www.lrso.org

March 16, The Westerlies, 7 p.m., Anderson Hall, Brewster Academy, Wolfeboro, presented by Wolfeboro Friends of Music, tickets: www.wfriendsofmusic. org, 603-569-2151.

March 16, Snowshoe Yoga, 10 a.m. – noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., registration: 603-366-5695.

March 16, Tap into Maple, 10 a.m. – 3:30 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., registration: 603-366-5695.

March 16, Wild Winter Walk, 10 – 11:30 a.m., ages 7 & up, Squam Lakes Natural Science Center, 23 Science Center Rd, Holderness, pre-register: 603968-7194, www.nhnature.org.

March 16, 23, 30, April 6, 13 (snow day), Pemi-Baker Beginner Bee School, 9 a.m. – 3 p.m., Ashland American Legion, 37 Main St., Ashland, pre-registration: megrg74@yahoo.com.

March 16-17, Maple Weekend, sap houses and maple product shops open around NH, map/info: www.nhmapleproducers.com.

March 18-April 12, Total Eclipse of the Art, exhibit of arts/crafts, The League of NH Craftsmen Meredith Fine Craft Gallery, 279 Daniel Webster Hwy. Meredith, 603-279-7920 https://meredith.nhcrafts.org/

March 20, Open Mic at the Winery, 5 – 8 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www.frontfourcellars.com

March 20, Winter Nature Story and Discovery Time, 10 – 11 a.m., Green Mountain Conservation Group, 236 Huntress Bridge Rd., Effingham, register: 603-539-1859, www.gmcg.org.

March 20, Winter Yoga, 5:30 – 6:30 p.m., Castle in the Clouds, Rt. 171, 455 Old Mountain Rd., Moultonborough, 603-476-5900, www.castleintheclouds. org.

March 21, Becoming Wild: The Eastern Coyote in the Northeast, 6 – 7:30 p.m., Laconia Public Library, Rotary Hall, 695 N. Main St., Laconia, 603-5271270.

March 22, Comedian Bob Marley, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh. com, 603-536-2551.

March 22, Live Music with Garrett Smith, 5 – 8 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www. frontfourcellars.com

March 23, Live Music with Mikey G, 5 – 8 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www.frontfourcellars.com

March 23, Visit from the Easter Bunny, noon – 4 p.m., Kellerhaus, 259 Endicott St. North, Laconia, 603-366-4466.

March 23, Almost Queen: A Tribute to Queen, 7:30 - 9 p.m., Colonial Theatre, 609 Main St., Laconia, 1-800-657-8774, www.coloniallaconia.com.

March 23, Saturday Family Craft: Paint Your Own Windchimes, 10 – 11 a.m., Laconia Public Library, Rotary Hall, 695 N. Main St., Laconia, 603-5271270.

March 23, Snowshoe Yoga, 10 a.m. – noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., registration: 603-366-5695.

March 23, Tap into Maple, 10 a.m. – 3:30 p.m., Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., registration: 366-5695.

March 23, The British Invasion Years, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh.com, 603-536-2551.

March 24, Liz Longley, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh.com, 603-5362551.

March 26, Ice Boats in Center Harbor, info: www.centerharbornh.gov

March 26, Nature Station: Spring Sunlight!, 1 – 3 p.m., Grey Rocks Conservation Area, 178 N. Shore Rd., Hebron, www.newfoundlake.org/events

SHOP in the Gallery or ONLINE

March 26, Wolfeboro Chess Club Meeting, 5 – 8 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www. frontfourcellars.com

March 27, Game Night at the Winery, 5 – 7 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www.frontfourcellars.com

March 27, Songwriter RoundUp, with Katie Dobbins and special guests, 7 p.m., Hermit Woods Winery, 72 Main St., Meredith, tickets: 603-253-7968, www.hermitwoods.com

March 27, Winter Nature Story and Discovery Time, 10 – 11 a.m., Green Mountain Conservation Group, 236 Huntress Bridge Rd., Effingham, register: 603-539-1859, www.gmcg.org.

March 27, Winter Yoga, 5:30 – 6:30 p.m., Castle in the Clouds, Rt. 171, 455 Old Mountain Rd., Moultonborough, 603-476-5900, www.castleintheclouds. org.

March 28, BBQ and Wine Paring with Refuge BBQ, 5:30 – 7:30 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-6335433, www.frontfourcellars.com

March 30, An Afternoon of Easter Gnome Making, 11 a.m. -1 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-6335433, www.frontfourcellars.com

March 30, Live Music with Tyler Levi, 5 – 8 p.m., Front Four Cellars Winery Tasting Room, 13 Railroad Ave., Wolfeboro, 603-633-5433, www.frontfourcellars.com

March 30, Making Maple Candy, 10 a.m. – noon, Prescott Farm Environmental Education Center, 928 White Oaks Road, Laconia, www.prescottfarm.org., registration: 603-366-5695.

March 30, Nature Station: Spring Sunlight!, 10 a.m. – noon, Grey Rocks Conservation Area, 178 N. Shore Rd., Hebron, www.newfoundlake.org/events

March 31, Dopapod, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh.com, 603-536-2551.

April 4, Plymouth Square Dance, 7:30 – 10 p.m., Barn on the Pemi, 341 Daniel Webster Highway, Plymouth, howe.gen@gmail.com, 603-481-0789.

April 5, Martin Sexton, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh.com, 603-5362551.

April 5-7, Wild Corn Shindig, Granite Back Country Alliance event, King Pine, Madison, info: www.granitebackcountryalliance.org

April 6, Elements of Paper Sculpture to Create Birds, instructor Larry Frates, Prescott Farm Environmental Education Center, 928 White Oaks Rd., Laconia, pre-register/info: 603-366-5695, www.prescottfarm.org

April 6, Powerhouse Theatre Collaborative Just Duet Broadway, 7 – 9 p.m., Colonial Theatre, 609 Main St., Laconia, 1-800-657-8774, www.coloniallaconia.com.

April 7, Al Di Meola – The Electric Years, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh.com, 603-536-2551.

April 7, Colin Hay, 7 - 9 p.m., Colonial Theatre, 609 Main St., Laconia, 1-800657-8774, www.coloniallaconia.com.

ArtWorks Gallery & Fine Crafts/CCAC, art, shows, 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.

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

Canterbury Shaker Village, walking trails, Shaker Rd., Canterbury, 603-7839511, www.shakers.org

Castle in the Clouds, Rte. 171, weekend lunch, reservations required, Moultonborough, 603-476-5900, www.castleintheclouds.org.

Chapman Sanctuary and Visny Woods, nature trails open for hiking, 740 Mt. Israel Rd., Center Sandwich, 603-284-6428, www.chapmansanctuaryvisnywoods.com.

Coffee Hour, 10 – 11 a.m., coffee, tea and snacks, Effingham Public Library, 30 Town House Rd., Effingham, 603-539-1537, info.: Effingham.lib.nh.us.

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

What’s UP

Country Village Quilt Guild, meets first and third Wednesday of each month, 1:30 - 3:30 p.m., Public Safety Building (back entrance to Police and Fire Dept.), Rte. 25, Moultonborough, countryvillagequilters@gmail.com.

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

Evening Snowshoe Ridge Tours, 4 - 6 p.m., Gunstock Mt. Resort, Cherry Valley Rd., Gilford, pre-register: 603-293-4341, www.gunstock.com

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

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

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

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

Lakes Region Curling Association, fall and winter leagues, matches at Pop Whalen Ice & Arts Center, 390 Pine Hill Rd., Wolfeboro, Sundays 4:30 – 6:30 p.m., 84 S. Main St., 603-569-5639.

Laverack Nature Trail at Hawkins Brook, nature trail on boardwalk, free, trail starts to the left of Meredith Village Savings Bank, Rte. 25, Meredith, 603279-9015.

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

Making Strides, 8 – 9 a.m., indoor walking for exercise at Ossipee Town Hall, Mon.-Fri., 55 Main St., Ossipee, info: 603-539-1307, www.ossipee.org.

Meredith Public Library Bookstore, run by Friends of the Meredith Library, open weekly: Wed. 9 a.m. – 6 p.m., Thurs. & Fri. 9 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.

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

Outdoor Nature-Based Storytime for Young Children, Tuesdays, 10:30 a.m. - 1:30 p.m., Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, 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.

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: 603-539-1307, www. ossipee.org.

Rug Hookers, 10 a.m. – noon, meets Tuesdays, Tuftonboro Free Library, 221 Middle Rd., Rt. 109A, Tuftonboro, 603-569-4256.

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

Snowshoe Nature Walks, Saturday 2 – 3 p.m., Sundays 10:30 – 11:30 a.m., walk through Nordic trails at Gunstock Mt. Resort, Cherry Valley Rd., Gilford, pre-register: 603-293-4341, www.gunstock.com

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

Tamworth History Center, 25 Great Hill Rd., Tamworth, contact for open hours: www.tamworthhistorycenter.org

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

Ukulele Club, second & fourth Tuesday of each month, 6 p.m., 2718 Wakefield Rd., Wakefield Corner, 603-522-3189.

Wolfeboro Table Tennis, meets every Wed. 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.

Yesteryear

Reptiles, Native Legends, Sculptures and More in Lakes Region Towns and Villages

By Kathi Caldwell-Hopper

There was a community with a wealthy resident who peppered the area with war monuments and created an impressive arch as his final resting place; a lakeside area where it is said a giant of a Native American man once rested and even a tiny Lake Winnipesaukee island named for a young lady.

These stories are (mostly) fact while a few may be fiction, but there is no doubt some Lakes Region towns have interesting stories and plenty of “weird” things to entertain.

Should you travel through Melvin Village on Rt. 109 near the shores of Lake Winnipesaukee, you will see the Melvin Village Community Church. The pretty building has been there for years, but long before it was around,

a discovery took place in about 1808 or 1809. At that time, a group of men were digging a pathway to Lake Winnipesaukee near the Melvin River. They came across a grave with a male skeleton. The man was about 7 ft. tall, and it was surmised he was Native American. Thus began the mystery of the grave by the lake; no one could tell how long he had been buried there or his name. According to town historian, Mary Hunter, “There are two stories: the first was that the Indian was found buried in a sitting position, looking out over the lake. The other story is that he was encapsulated in stone. I like to think he was sitting, gazing over the lake. I also think he was likely a person of some distinction; due to his height and the place he was buried.”

Concord, New Hampshire

Over the years, as the area of Melvin Village/Tuftonboro grew, in 1834 a cemetery was added in back of the church. Years went by but the story of the Grave by the Lake was not forgotten.

The story became a legend and after the Civil War, well-known poet John Greenleaf Whittier summered in nearby Center Harbor. He heard the story of the 7 ft. tall Indian and was inspired to write a poem about him and the discovery of his body. The poem was called The Grave by the Lake, and it is likely this that gave greater exposure to the legend.

Fast forward to the 1950s, when the

story caught the attention of Harold Ley. A resident of the Bald Peak homes near the golf club/course in Moultonborough, Ley saw the potential for tourism in the area and he was interested in helping attract visitors.

Ley bought and paid for a stone marker which was placed at a corner of the graveyard by the church. Ley also ordered and had placed by the road in front of the church, a bronze silhouette/sign of an Indian. It is an attractive piece, featuring an Indian in feathered headdress. He is shooting an arrow,

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Old photo of the Tilton Arch.

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and the image has an aura of strength and beauty.

Perhaps Ley surmised a memorial to the Grave by the Lake and the unnamed native person would be of interest to tourists, or maybe he was simply intrigued by the story.

There was a dedication ceremony when the marker was placed in the summer of 1955, and it was a big deal event. At the ceremony, New Hampshire Governor Lane Dwinell and his wife attended, as well as other local and state officials. A group of young men from the nearby caddy camp at Bald Peak Colony Club put on a skit. To add to the drama, they arrived by canoe from the Melvin Village river. Also at the dedication was an Abenaki Indian chief who traveled from Canada to be there.

It is up to each person who hears the history to decide for themselves if, long ago, a native man was buried overlooking Winnipesaukee, or if it is just a story. Many people like to think the man in the Grave by the Lake was someone special to his tribe. One local person surmised, “I imagine him buried sitting up and looking out over the lake; what could be better than that? I believe he was a man of importance.”

There is no way to know how long the grave of the man was around, undisturbed until the early 1800s. Perhaps it was hundreds of years before the grave was found. There also is no way to know if the man was a leader among his people, or what tribal community and area he called home.

The questions are many, with no real and solid answers except the belief that a man who once lived and probably loved the area, made use of Lake Win-

nipesaukee for water, food and travel. We don’t know his name, or when he was born or how he died.

We know only that if not for him, there would be no Grave by the Lake. He has captured our imagination and will continue to do so for years to come.

If you own a boat or take a boat ride with a friend in the summertime, you might spot a tiny (and it is truly tiny) island on the lake. There is an equally tiny house on the rocky island known as Becky’s Garden.

The tale and the island home/garden came about many, many years ago. At one time land was ripe for picking in the Lakes Region – even the hard-toaccess lake islands - were free for the taking. A young woman named Becky lived with her family in the area and while her father probably had no claim to the land, he offered Becky an island as a token versus actually owning some of the Winnipesaukee islands.

But Becky’s spoiled sisters wanted a matching gift from their father and made their displeasure known. After finally relenting to their insistence on owning an island apiece, Becky’s father gave his favorite daughter the first pick. This did not sit well with her sisters, and kindhearted Becky chose the smallest of Winnipesaukee’s islands. Her choice was no more than a rock jutting from the lake.

The story has a happy ending because a wealthy young man who had a prosperous farm heard the tale of Becky and her garden/island. He wanted to meet unselfish Becky, and when he did so, he found her to be beautiful and sweet. After wooing her, they were married. The moral of the little story is that an unselfish act and a kind heart, in the long run, can have positive results. Becky’s Island might be small, but it

belonged to a woman with a big heart. Becky’s Garden Island is adorned with a mini house that offers every detail including a flagpole with an American flag.

Millionaire Charles Elliott Tilton created an ornate mansion overlooking the town of Tilton. The mansion was built in 1864 and had three stories. Charles Tilton was wealthy and well known; he hosted Civil War generals William Tecumseh Sherman and Presi-

dent Benjamin Harrison at his majestic home.

Charles Tilton made his fortune in the Gold Rush as a supplier of the tools the miners needed to search for gold. As his fortune increased, Tilton bought land, got into banking and invested in the railroad. He was born in New

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Hampshire and returned after making his fortune. The village of Tilton was named for Charles.

Tilton used his money and influence to erect many statues in the town. Some of the statues were, Asia, a delicate white stone work of art; a large granite stone base upon which a statue of a soldier stands; Chief Squantum, a statue of a powerful looking Native American chief; America, the statue that seems to survey everything going on in Tilton; and Europe, a sort of welcome-to-town statue near the entrance to Tilton Island Park.

No tour of the statues and the town is complete without mention of the Memorial Arch of Tilton. The hulking Arch sitting high upon a hill seems to tower over the area and is reminiscent

of the Arc de Triomphe in Paris.

Charles Tilton commissioned, in 1882, the Arch in memory of his ancestors who had helped settle the town. The arch was modeled on the Arch of Titus in Rome, according to www. wikipedia.org. At 55 feet high by 40 feet wide (according to www.tiltonnh. org), the stone arch is eye catching, even more so because Charles had an idea that it would be the site of his final resting place.

Charles had a huge stone mausoleum built just under the Arch for this purpose. He supposedly saw the monument in Rome when visiting there in around 1880 and got the idea to construct a similar structure in his hometown.

However, the Arch was actually built on land in Northfield, the village next to Tilton. Some hoped Northfield would eventually become part of Tilton, but the plan never came to frui-

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tion; Northfield remained a separate town and did not become part of Tilton. Charles chose not to be buried in Northfield.

Alton Bay has a long history of catering to vacationers. Kids must have loved Alton Bay, with water and boating fun and a reptile-friendly museum. Vacationers, however, probably never expected to see a reptile zoo in Alton Bay! The museum had living reptiles, animals and curios.

But the biggest attraction was prob-

ably “Maggie the Baby Chimpanzee”. Kids could watch the chimp ride a bicycle before going to see the snakes, lizards, turtles, and even the Bird Eating Spider! Open all day and into the evening during busy summers, admission was 20 cents per adult and 15 cents for each child.

Today the museum is gone but the memory of all the reptile museum offered remains in the minds of those who once vacationed in Alton Bay.

Sandwich Home Industries 2024 Season Class Schedule

Sandwich Home Industries is gearing up for its 98th season by offering a large selection of craft classes and workshops. Kicking off the season on Saturday, May 4, 2024, with a Mother’s Day Flower Arranging workshop, classes include a range of different craft mediums including jewelry making, felting, quilting, clay work, and basket weaving, to name a few. Several new and different fiber arts classes are

on the list along with Make Your Own Leather Squire Boots Class taught by New Hampshire League of Craftsman artist Molly Grant. This is a four-day class that takes students through the steps and process to make their own custom-created leather squire boots. A complete listing of all the classes and workshops, and registration information can be found at centersandwich. nhcrafts.org

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Silent Comedy ‘Steamboat Bill Jr.’ at Blazing Star Grange

Silent film with live music returns to the Blazing Star Grange this month with ‘Steamboat Bill Jr.’ (1928), a classic comedy starring Buster Keaton, one of the era’s top performers.

‘Steamboat Bill Jr.’ will be revived for one showing only on Saturday, March 9 at 7 p.m. at the historic Blazing Star Grange Hall, 15 North Road in Danbury. The family-friendly show is open to the public, with a suggested donation of $5 per person. The movie will be preceded at 6 p.m. by a Soup and Bread Supper; the meal is a separate $5 per person.

The screening will feature live accompaniment by Jeff Rapsis, a New Hampshire-based composer who spe-

cializes in creating scores for silent films.

In ‘Steamboat Bill Jr.,’ Buster plays the bumbling son of a riverboat’s rough captain. When a rival brings a newer boat to the river, the family is forced to face competition, just as Buster is forced to ride out a cyclone threatening to destroy the community. Can Buster save the day and win the hand of his girlfriend, who happens to be the daughter of his father’s business rival? The film includes the famous shot of an entire building front collapsing on Keaton, who is miraculously spared by a conveniently placed second-story window. Keaton, who grew up performing with

the family vaudeville act, was known for never smiling on camera, an important element of his comic identity. A trained acrobat who learned at an early age how to take falls, Keaton did all his own stunts on camera in the era before post-produc- tion special effects.

Critics continue to hail Keaton’s timeless comedy as well as his intuitive filmmaking genius. In 2002, Roger Ebert wrote of Keaton that “in an extraordinary period from 1920 to 1929, he worked without interruption on a series of films that make him, arguably, the greatest actor-director in the history of the movies.”

Keaton, who never attended school, did not think of himself as an artist but as an entertainer using the new medium of motion pictures to tell stories and create laughter.

The screening of ‘Steamboat Bill Jr.’ will feature live accompaniment by Jeff Rapsis, a New Hampshire-based composer who specializes in creating music for silent film presentations. Rapsis will create the accompaniment on the spot, improvising music as the movie unfolds to enhance the ac-

tion on the screen as well respond to audience reactions. He will perform the music on a digital synthesizer capable of producing a wide range of theatre organ and orchestral textures.

“Live music was an integral part of the silent film experience,” Rapsis said. “Because most films at the time weren’t released with sheet music or scores, studios depended on local musicians to come up with an effective score that was different in every theater. At its best, this approach created an energy and a connection that added a great deal to a film’s impact. That’s what I try to recreate,” Rapsis said.

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Buster Keaton’s classic comedy ‘Steamboat Bill Jr.’ (1928) will be screened on Saturday, March 9 at 7 p.m. at the historic Blazing Star Grange Hall, 15 North Road in Danbury.

Total Eclipse of Art

The League of NH Craftsmen Meredith Fine Craft Gallery is excited about the Great North American Solar Eclipse and celebrating with an exhibit Total Eclipse of the ART.

On April 8, 2024, New Hampshire will be one of 13 U.S. states that is in the path of a total solar eclipse. To mark this great event, work is being submitted by various League juried artists. Jewelry, wood, pottery and more with a celestial theme will celebrate this spec-

tacular sight.

The exhibit will run from March 18th to April 12th. Stop in the Gallery to see what creative pieces our talented artists have created.

The League of NH Craftsmen Meredith Fine Craft Gallery is located at 279 DW Hwy, Meredith, NH. For more information on this exhibit, craft education classes, and other events, visit our website at www.meredith.nhcrafts. org

We can no longer take the safety of our water for granted. When you turn on your faucet, bathe your child, water your lawn, or flush your toilet, you want to know that your water is safe and clean. We will test and explain your water chemistry in a way that is easy to understand and then recommend the most efficient, effective and economical water treatment solution, custom fit to your needs.

Wildfowl Woodcarvings at Meredith Gallery

The Meredith League of New Hampshire Craftsmen Fine Craft Gallery is delighted to announce newly juried member of 2024 skilled wildfowl woodcarver Alan Gabris. An outdoor enthusiast from a young age, Gabris brings this innate ability into realistic creations of woodland birds and waterfowl.

Gabris’ expertly carved wildfowl are mostly miniature in scale and set in their natural habitat to tell a story of time and place. Through Gabris’ study and research over the past 40 years, he incorporates detail with accuracy in his exquisitely designed menagerie of wildfowl capturing their essence with artistic flair. He creates his pieces from various types of mediums such as tupelo or basswood, copper wire, sheet brass, acrylic or oil paints, along with

casting epoxies for water.

Gabris’ widespread acclaim makes him a perfect fit for the Gallery. He has won numerous awards at both the Ward World Wildfowl Carving Competitions in Ocean City, Maryland as well as the annual Spirit of Wood show hosted by the New England Wood Carvers Association in which he is a member. His work is also in many collections throughout the country.

Gabis’ nature to art vision flows into his beautifully hand-carved pieces that are a delight to encounter. Please join us at the Gallery as we welcome Alan Gabris and display his timeless work.

To inquire about the work of this artist, call us at (603) 279-7920, visit our website at meredith.nhcrafts.org/, or stop into the gallery at 279 Daniel Webster Highway, Meredith, NH.

Wild New Hampshire Day April 20

Save the date! The New Hampshire Fish and Game Department’s popular outdoor festival, Discover WILD New Hampshire Day is set for April 20, 2024. This free community event takes place from 10:00 a.m. to 3:00 p.m. on the grounds of the Fish and Game Department at 11 Hazen Drive in Concord, NH.

Celebrating 34 years of connecting you to life outdoors, Discover WILD New Hampshire Day is a fun way for the whole family to explore New Hampshire’s wildlife resources and outdoor traditions. Browse educational exhibits presented by environmental and conservation organizations from across the state. See live animals, big

fish, and trained falcons. Try your hand at archery, casting, fly-tying, and B-B gun shooting. Watch retriever dogs in action, get creative with hands-on craft activities, plus, check out food truck alley— you’ll find something for every taste!

Discover WILD New Hampshire Day is hosted by the New Hampshire Fish and Game Department and sponsored by the Wildlife Heritage Foundation of New Hampshire, Fish and Game’s nonprofit partner (www. nhwildlifeheritage.org), with support from media sponsor Manchester Radio Group.

Watch for more details about Discover WILD New Hampshire Day at www.wildnh.com.