Cruising Squam and Dreaming of Foliage Season
Story and Photos by
Kathi Caldwell-Hopper
In late August, Squam Lake is beautiful. The weather is warm, the landscape breathtaking, and the lake water sparkling. It is the perfect time for a cruise to look for loons and eagles and to enjoy being on Squam Lake.
A Squam Lakes Natural Science Center lake cruise is a great way to experience Squam Lake. Those who want to take a cruise can do so by calling ahead to reserve a spot and then arriving about 20 minutes before the boat is scheduled to depart.
Parking at the Squam Lakes Natural Science Center designated lot (on Science Center Road) is convenient. From there it is a short walk across the street to the dock area, where the canopied pontoon boats await.
My daughter, Megan, and I took the Discover Squam pontoon boat cruise on a breezy, sunny, late August weekday. We had reserved two seats in the 11 a.m. time slot and were excited to get out on Squam Lake and see some iconic spots that make the area beloved to so many.
Our pontoon boat cruise was scheduled to be narrated (and driven) by Captain Dave, a member of the Center’s staff. We boarded the boat and took our seats in the roomy interior, protected by a cover to keep out any direct sun or rain. Luckily for us, the day was sunny and clear, and while it was hot on land, we prudently brought jackets, knowing the weather could be much windier on the open water.
The cruise had a variety of passengers; both vacationers and locals with a common goal to look for loons and other wildlife from the vantage point of
the boat. We also wanted to see some of the places where the famous movie “On Golden Pond” was filmed. We started our cruise on schedule and Captain Dave began by telling us we would head first to Little Squam Lake. We marveled at how modest in size Little Squam is, although Captain Dave told us it is 410 acres. Only a small number of businesses are on Little Squam and most of the cottages are privately owned.
Near the entrance to Big Squam, Captain Dave pointed out a spot where Norman, one of the characters in the movie “On Golden Pond,” was filmed gassing up his boat.
Then it was on to Big Squam, where we went through one of 20 coves in Squam Lake. Captain Dave told us the older homes on Squam were built closer to the water’s edge, and most had boathouses. He added that rules have changed over time, and newer homes
must be built 50 feet from the shoreline. (In my opinion, one of the best things about the cruise is the chance to see some of the homes at the entrance to the lake, with friendly folks pausing in their yardwork to wave and nod hello.)
As our tour began in earnest, Captain Dave told us a cruise rule: If we “see something, say something.” He was referring to our quest for loon sightings and other wildlife, meaning if we see an animal, we should let him know so all passengers can share the viewing.
He pointed out Red Hill in the distance, explaining how the lake was formed by glaciers, and added that most of the beaches on Squam were man-made.
Other facts include 33 named Big Squam Lake islands, and some are great spots to look for loons and bald eagles. Dave added that a good way to discern a loon from other birds is if their beak is parallel to the water, it is a loon.
One of my favorite parts of the cruise/tour was a look at Potato Island, which has a pretty house peeking from the trees. I could imagine spending a summer on the island, waking to the early-morning sound of loons calling to one another across the still water and the gentle lapping of waves on the shoreline. I think it would be a lovely way to spend a summer - at least with a boat to reach shore now and then!
As we continued, Captain Dave told us we were looking at Chocorua Island, fondly called Church Island. It was on this island that the first boy’s camp be-
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One of the islands on Squam Lake.
gan. Dave asked us to imagine coming to Squam in the 1880s. This was when and where Dartmouth College student, Ernest Balch, started the first-ever summer camp.
Camp Chocorua was the summer home of boys who had to love camp life or face a bleak few months of making campfires, hauling wood, sleeping rough, and swimming in the lake. Most boys loved it, and the camp grew over the years. These days, it is the site of a beautiful outdoor cathedral where summer church services and weddings are held.
As we headed on, one of the cruise passengers spotted a loon family off Mink Island. There were binoculars on board, and we were all invited to use a pair to get a clearer view. The binoculars were appreciated and gave us a better look at things (loons included) during our trip.
Captain Dave shared a lot of information, such as that loons start to turn a dusty gray color during the fall foliage season. He also mentioned there were eight nests on Squam Lake and relayed information about the moon’s yearly calendar. Loons return to the area after ice-out in approximately April and nest in June. Chicks are born in July and loons often migrate during summer to Sheep Island. He mentioned that
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should we be out on Squam, take note of and respect the orange signs, alerting everyone that we are near a loon nest area and that it would be important to stay well back.
As we drove by Rockywold Deephaven Camps, Captain Dave told us fun facts about camping there long ago. Families vacationed in cottages with refrigerators cooled by huge ice blocks. The ice was cut on Squam Lake during the winter and stored for summer use. It is interesting to note that the
ice harvests still occur each winter.
Looking at the mountains surrounding the lake, I could not help but imagine how beautiful it must be during the upcoming foliage season. Dave must have read my mind as he advised us to book a tour now if we want to go out during the foliage season. It is a popular time, and the foliage colors are unbelievably stunning from the pontoon boats.
We passed views of Rattlesnake, (where we could spot hikers high on the mountainside), Five Finger Point, Jumping Rock, and even an eagle in a tree.
Of course, no cruise would be complete without a glimpse of the spot from “On Golden Pond,” known as Purgatory Cove, where two of the main characters crashed their boat. Captain Dave shared some information about the scene and the area that I had not previously known.
We stopped to see an eagle near Three Sisters Islands, and not far from there, we saw three loons.
As I looked around, I saw a faint hint of the fall foliage to come. It painted a tree here and there with red, orange, or gold and teased at the season ahead.
We returned to the docking area all too soon and said a fond farewell to Captain Dave, who had given us such an informative, fun tour.
I am planning to book another cruise before spots are booked up for the fall foliage season. I am sure the lake will be similar in some ways to the cruise I had just taken, but indeed, during foliage, it will also look even more brilliant.
For Squam Lakes Natural Science Center’s (SLNSC) lake cruises, call 603-968-7194 or visit www.nhnature. org.
• Squam Cruise continued
Squam Lake Natural Science Center’s Discover Squam cruise with Captain Dave.
Dip Into Delicious Spreads
It’s time to have some fun within the appetizer world with my Lakes Region foodie friends. Today is all about great party dips. Most of my friends and family have always been dip fans, and I’ve always been a dip kind of guy when it comes to any get-together, whether at a party or a simple get-together for a few, a great dip is always a winner. There are so many kinds of dips, from the basic cold dips to a great hot baked dip, not to mention a sweet sort of dessert dip, and yup, I have options in all categories. I think dips are one of the ultimate fun foods when sitting around a table with friends, with or without cocktails. Dips are a great casual snack/appetizer. Let’s do this dip thing, shall we?
First off, this one is the healthiest of the bunch today. I have shared and made spinach artichoke dips many times before, but this one is strictly a spinach dip. It’s a cold dip that is low in fat, depending on the ingredients you pick, such as using fat-free yogurt as well as cream cheese. Regardless of whether you care about the fat-free aspect, this is a delicious cold dip that I usually serve with veggies to keep the healthy aspect in mind since, more times than not, if it’s on a table with other dips and apps, it’s often the only healthy option. The way I have this recipe set up, it’ll make 3 cups of dip, so plan accordingly if you want more or less. You can make this in 15 minutes, and then it should chill in the fridge for at least 2 hours.
Healthy Spinach Dip
1 ½ cups fat-free plain yogurt
3 oz cream cheese, fat-free if preferred
2 tbsp thinly sliced green onion
2 tbsp finely chopped sweet yellow bell pepper
2 tbsp finely chopped sweet red bell pepper
2 tbsp dry Italian dressing mix
A little less than a tsp ground nutmeg
3 cups frozen leaf spinach, thawed and squeezed dry
Radishes and carrot/celery sticks for dipping, or go with pita or potato chips if that’s what you want
In a small bowl, combine the first seven ingredients, then stir in spinach. Cover and refrigerate for at least 1 hour before serving. Serve with your favorite vegetables and other options.
The next few are all hot dips and not as health conscience, but oh so darn good. The first one is a huge winner for all ages, and this one has a pizza theme, which, come on, who doesn’t like pizza? The fun part is you can add any of your favorite pizza toppings to this
hot dip. This dip is creamy and cheesy with pizza sauce and, as I said, all of your ultimate pizza toppings. I lightly bake a store-bought French bread loaf or two, then slice and use that bread for dipping, and with that bread, it will be quite like biting into a great pizza. As an FYI, my nickname since I was in my early 20s has been KelDog, and the awesome son of one of my best friends penned this dip as KelDog’s pizza dip, so that’s what I’m going with. Thanks, Jeremy. I usually make my hot dips in a 12-inch round baking dish, 2 inches in height. Depending on what you have for a pan in width and height, you may have to adjust your cooking time somewhat, but you will easily figure it out. This will get you about 4 cups of pizza awesomeness.
KelDog’s Pizza Dip
16 oz of cream cheese, room temp 1 cup of mayonnaise
2 ½ cups of mozzarella cheese, separated ¼ cup of parmesan cheese
3 tbsp of finely sliced green onions
1 cup of pizza sauce or marinara
Toppings such as pepperoni, sausage, burger, bacon, olives, mushrooms, onions, bell pepper, ham and pineapple, etc
Preheat oven to 350. In a medium bowl, combine cream cheese, mayonnaise, 1 cup of mozzarella cheese, green onions, and parmesan cheese. Stir well. Spread the cheese mixture in the bottom of the pan first, then spread the pizza sauce next. Sprinkle the rest of the cheese over the sauce. Decide on your toppings and scatter those around the top of the cheese. Bake your dip for 25-30 minutes or until bubbly. This dip will be hot once out of the oven, so I usually let it sit for 5-10 minutes.
• ‘Cue the Grill continued on page 6
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Serve with chunks of toasted French bread and enjoy the ooey and gooey goodness.
Next, this one is kind of unique as it takes the mentality of the classic BLT sandwich and goes dip style. This is chock full of cooked bacon and tomatoes, then combined with cream cheese and baked with other goodies such as garlic, sour cream, and cheddar cheese, once baked, it’s topped with shredded lettuce. Although the flavors are very different, this is somewhat like many taco dips that get topped with shredded lettuce once baked, which, in my opinion, is a great contrast with its cool crispness compared to the hot dip. Good stuff. I usually serve this dip
with the same French bread hunks as the last recipe or with crostini or toast points, as well as pita chips. This will make 4 cups and, from start to finish, will take you an hour to make.
Baked BLT Dip
1 lb bacon, cooked, chopped, and reserve 1 tbsp of the bacon grease
2 pints cherry tomatoes
8 oz cream cheese, room temp
6 oz cheddar cheese, shredded, about 1 ½ cups
1 cup sour cream
1 cup mayonnaise
Three garlic cloves, finely chopped and mashed to a paste
One romaine lettuce heart, shredded
1 tbsp fresh lemon juice
Crostini, French Bread, or toast points
Toss tomatoes with reserved bacon •
grease. Spread on a rimmed baking sheet and bake in a 400-degree oven until tomatoes burst, about 10 minutes. Let cool slightly. Reduce oven temperature to 350 degrees. Combine cream cheese, cheddar, sour cream, mayo, garlic, 1 cup of chopped bacon, and 1 cup of tomatoes in a large bowl and transfer to a 2-quart baking dish. Bake at 350 until hot and bubbly, 1520 minutes. Top with shredded lettuce, remaining tomatoes, and remaining chopped bacon, then drizzle with lemon juice. Serve with toasted French bread, crostini, toast points, or anything else that sounds great.
chip for that matter
In a small bowl, combine the shrimp, 1 tbsp lemon juice, and Greek seasoning, then set aside. In a food processor, combine the cheeses, red peppers, garlic, and remaining lemon juice and cover and process until smooth, then stir into the shrimp mixture. Transfer to a serving bowl. Cover and refrigerate until serving. Just before serving, stir dip and garnish with parsley. Serve with pita chips and/or kettle potato chips.
Let’s give some seafood a chance to shine. Shrimp is the most user-friendly of all seafood options as it can be used in scores of different ways, so why not bring it into the wonderful world of dips? Baby shrimp is what you’ll need for this, combined with cream cheese, feta cheese, roasted red peppers, and other great flavors. I often serve this, among other foods, for Halloween parties for the adult crowd while the kids are doing their door-todoor candy-seeking venture since the dip does have an orange color to it. You can make this in 20 minutes, and it will yield 2 ½ cups of goodness. Once made, I usually prefer to chill it for at least an hour or 2.
Mediterranean Shrimp Dip
One can of small shrimp, 4 oz, rinsed and drained
3 tbsp freshly squeezed lemon juice, divided
1 tsp Greek seasoning
8 oz cream cheese, cubed
¾ cup crumbled feta cheese
½ cup jarred chopped roasted sweet red peppers, drained
One garlic clove peeled
1 tbsp minced fresh parsley
Baked pita chips for dipping, or any
SYSTEM NEEDS.
For the last dip appetizer today, here is my favorite for sure. I mentioned how the last one is one I use at Halloween at times, and as for this one, this is perfect for the upcoming Octoberfest season as the main three ingredients are beer, cheese, and sausage, an amazing combo in my book. This has four kinds of cheeses in the mix, and when combined with the flavor of beer, as well as Dijon mustard and, of course, the sausage, this dip can be borderline addicting, especially when using pretzel rods to dip into it. This is served hot but not baked, as it is prepared much like a fondue on your stovetop. This will feed a bunch of you as this will make 4 cups or so, and as for a time frame, plan on just shy of a half hour.
Hot Sausage Beer Cheese Dip
1 lb ground Italian sausage
1 cup beer, lager, or ale
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cream cheese, room temp ½ cup grated Parmesan cheese
½ cup milk
2 tbsp all-purpose flour
1 tbsp Dijon mustard
1 tsp garlic powder
•
½ tsp onion powder
Salt and black pepper to taste Pretzels, French bread, or whatever sounds good to you for serving Brown the sausage in a skillet, breaking it into crumbles. Drain excess fat and set aside. In a saucepan, heat the beer over medium heat. Gradually whisk in the cream cheese until smooth. Add the cheddar, mozzarella, and Parmesan cheese, stirring until melted and smooth. Stir in the milk, flour, Dijon mustard, garlic powder, onion powder, salt, and pepper. Continue to cook, stirring until the mixture thickens. Stir in the cooked sausage. Serve the dip warm with pretzels, toasted French bread, or whatever tickles your fancy. Yes, I did mention the beer dip was the last dip appetizer of the day, but I do have one last dip for you, that being a dessert dip. So many great recipes are twists on other great recipes,
and that’s what we have here. A very popular dessert in many circles is the cannoli, so yup, it’s time for a cannoli dip. If you like a good cannoli, you’ll be all over this one. The dip is the filling for a cannoli, and my favorite dippers for this are fresh strawberries and broken waffle cones. When having an ice cream cone, waffle cones are always my favorite with their great flavor and crispy texture, which is perfect for this dip. As for the dip itself, it has the popular combo of ricotta, cream cheese, powdered sugar, vanilla, and lemon, and the usual addition of mini chocolate chips. Very authentic to the real McCoy. You can make the dip in 5-10 minutes and plan on this, making at least 6-8 of you very happy.
Cannoli Dessert Dip
½ cup ricotta cheese
16 oz cream cheese, room temp
4 cups powdered sugar
1 tsp vanilla extract
Zest from 1 lemon
Juice from half of a lemon
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1 cup mini chocolate chips
Broken waffle cones in the size of potato chips for dipping
Fresh strawberries for dipping
Add ricotta, cream cheese, and powdered sugar together in a medium mixing bowl of a stand mixer. Blend on medium speed for 1-2 minutes until fully combined. Add in vanilla and lemon zest and mix again for 30-45 seconds, then fold in most of the chocolate
chips with a rubber spatula, reserving a handful for garnishing later. Cover the dip and place inside the refrigerator for 30-60 minutes minimum. If you make hours in advance, which is fine, pull to room temp a half hour before serving. When ready, garnish with the remaining chocolate chips. Serve the dip on a platter with broken waffle cone pieces and strawberries and/or other assorted fruit surrounding it.
A Journey of Honor: Remembering the New Durham Civil War Encampment
adventure Bring the camera and the family!
10am - 5pm with this coupon
Route 3 • Winnisquam 528-6434 Route 3 • Meredith 366-5058
The New Durham Historical Society is proud to once again partner with the New Hampshire 12th Regiment for the 21st annual Civil War Encampment. Join us on Saturday, October 5 for a special Benefit Dinner to celebrate the regiment’s dedication to preserving history and supporting the future education of local students. This year’s theme, A Journey of Honor: Remembering the New Durham Civil War Encampment, will take place at the picturesque Cullimore Home, located at 16 Ridge Road, New Durham, NH.
The potluck dinner will be served from 11 a.m. to 2: p.m., or until sold out. All proceeds will benefit the Civil War Memorial Scholarship. In case of rain, the event will move to Sunday, October 6, with the same serving hours.
Guests will enjoy live period music performed by the talented Fam-
ily Band, recreating the sounds of the Civil War era. Informational displays and a digital photo gallery showcasing highlights from past events will also be available for viewing.
If you’d like to contribute a dish for the potluck, please contact Cathy Orlowicz at cathyo@tds.net. Scholarship applications are also available through the same email, with a submission deadline of October 1.
The Civil War Memorial Scholarship is open to New Durham residents between the ages of 16 and 22 who have completed their education through grade 12, including homeschooled students and those with a GED or equivalent, as well as current college students. We invite you to join us for a day of remembrance, history, and community support.
The Soldiers Truth: Ernie Pyle and the Story of WWII Lecture and book signing by David Chrisinger
Tuesday, September 24 (postponed from September 10), the Wright Museum will welcome David Chrisinger. This is the final program of the Wright Museum’s 2024 Education Series.
At the height of his fame and influence during World War II, Ernie Pyle’s nationally syndicated dispatches from combat zones shaped America’s understanding of what the war felt like to ordinary soldiers, as no writer’s work had before or has since. From North Africa to Sicily, from the beaches of Anzio to the beaches of Normandy, and on to the war in the Pacific, where he would meet his end, Ernie Pyle had a genius for connecting with his beloved dogfaced grunts. A humble man, himself plagued by melancholy and tortured by marriage to a partner whose mental health struggles were much more acute than his own, Pyle was in touch with suffering in a way that left an indelible mark on his readers. While never defeatist, his stories left no doubt as to the heavy weight of the burden soldiers
carried. He wrote about post-traumatic stress long before that was a diagnosis.
David is the author of The Soldier’s Truth: Ernie Pyle and the Story of World War II, which chronicles the life of renowned war correspondent Ernie Pyle, and Stories Are What Save Us, a profoundly moving book that weaves together David’s journey as a writer, editor, and teacher with a wide range of craft tools and storytelling frameworks and structures he and his students have used to process trauma and conflicts in their own lives to create beautiful stories of growth and transformation. David is also a Logan Nonfiction Fellow and has con-
tributed columns to the New York Times Magazine
He also regularly contributes to The War Horse, an award-winning nonprofit newsroom dedicated to educating the public on military service, war, and its impact. In addition to his work as an author, David serves as the Executive Director of the Harris Writing Workshop, leads the Persuasive Writing Credential Program, and advises the student-led Chicago Policy Review at the University of Chicago’s Harris
School of Public Policy. Doors open at 6 p.m., and the program begins at 7 p.m. in the Wright Museum’s DuQuoin Education Center, 77 Center Street in Wolfeboro. Admission is $5 for members and $10 for non-members. Reservations are strongly encouraged and can be made online at wrightmuseum.org/lecture-series or by calling 603-569-1212. Books may be purchased in advance at the Country Bookseller or the lecture at the Museum.
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 that are representative of both the home front and battlefield. For more information about the 2024 Lecture Series or museum, visit wrightmuseum.org.
Path of Totality, A New Exhibition at The Museum of the White Mountains
The Museum of the White Mountains (MWM) at Plymouth State University (PSU) will debut In the Path of Totality, a new exhibition about the total solar eclipse that passed over northern New Hampshire in April, with an opening reception on Friday, October 4, 2024. The exhibition will feature artworks of various media and weather data by PSU students and faculty created during and after the eclipse. The free exhibition will be open to the public from Saturday, October 5, through Friday, December 13.
The opening reception, featuring light refreshments and brief remarks from Museum of the White Mountains Director Meghan Doherty, will be held from 3 p.m. to 5 p.m.
“In the Path of Totality is a fabulous opportunity to see firsthand the artistic and scientific outputs from a long-term interdisciplinary research project, with works and displays that showcase the impact of art-science collaborations on PSU faculty, students, and the greater community,” Doherty said.
The exhibition will include more than 20 art pieces, such as paintings, photographs, three-dimensional paper sculptures, videos, and more. Some of the pieces play with the shape of the
eclipse and reflections of light by converting high-resolution photographs of the eclipse into cyanotype prints, which are images created by exposing ultraviolet light to special paper coated in a chemical that reacts to the light. Other pieces were inspired by the weather balloons used by PSU students to study the eclipse’s effects on the atmosphere, such as a pair of paper lanterns built around thin wood lattices, which will hang from the museum ceiling. An inflated weather balloon and other scientific equipment will be on display. Temperature, humidity, wind, and solar radiation data collected by the weather balloons and ground weather stations will be displayed to show the atmospheric changes caused by the solar eclipse.
The artists include PSU art professors Erin Sweeney, MFA, and Kimberly Ritchie, MFA, and 17 students who were involved in the NASA-funded Nationwide Eclipse Ballooning Project. PSU students conducted the scientific study with balloons tied to sensor packages to gather atmospheric readings before, during, and after the total eclipse in April, as well as the annular solar eclipse in New Mexico in October 2023. The endeavor sought
to spark interdisciplinary engagement among science and non-science majors to broaden student perspectives. Several students from meteorology, climate studies, the arts, psychology, and political science participated. Of the 70 university teams across the country, PSU was the only one with two teams, each led by faculty from the arts and meteorology, respectively.
Visitors will also be invited to participate in an interactive process of taking,
crafting, and leaving behind a small, custom ‘zine’ at a special station where materials will be provided. A zine is a small booklet, comic book, or magazine, often self-published and independently distributed. The Path of Totality is funded in part by the National Endowment for the Humanities.
For more information about this special exhibition or the Museum of the White Mountains, visit www.plymouth.edu/mwm/
Mushroom Walk with Eric Milligan
The area around Chocorua Lake provides a widely diverse and rich fungal habitat. Ever wonder about the hundreds of miles of mycelium beneath our feet, of which we see only the fruiting bodies? Or which mushrooms are poisonous or edible?
Please join Chocorua Lake Conservancy on Saturday, October 5, from 10 a.m. to noon, for a Mushroom Walk at Charlotte C. Browne Woods on Washington Hill Road, with Eric Milligan of the New Hampshire Mushroom Company. Participants will observe, collect, and receive hands-on experience with different types of fungi found in the area, learn how fungi play an integral role in the forest ecosystem, and some of the ways fungi interact with human bodies.
Please dress appropriately for the weather and wear good walking shoes—we will be walking someway over uneven ground. You may wish to bring sun or bug protection. You might also like to bring a magnifying glass. Free for CLC members, $10 suggested donation for non-members, and space is limited. Please register in advance via www.chocorualake.org/events so that we can let you know of any chang-
es in the schedule.
Eric Milligan, an avid mushroom forager, began his study of fungi around 2002. Ten years later, he and his partners turned their hobby into a profession: New Hampshire Mushroom Company. In addition to providing fresh specialty mushrooms throughout New England, and closer to home at the Tamworth Farmers’ Market and NHMC, NHMC also educates the public about all things mushroom through a multitude of mushroom-related classes, and tours of their unique growing facility in Tamworth.
This event is one in a series of Chocorua Lake Conservancy programs held throughout the year to encourage people of all ages to enjoy Chocorua Lake and the trails and woods that surround it and to learn more about the natural world we inhabit. Visit www.chocorualake.org for information and follow us on Facebook and Instagram.
CLC is a nonprofit land trust founded in 1968 to protect the scenic and natural resources of the Chocorua Lake Basin and surrounding area. CLC is committed to providing visitors and residents convenient and attractive public access to Chocorua.
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“Seasonably Charmed” Mixed Media Jewelry Show at Hansel & Gretel Antiques
New Hampshire artist Lynda S. Vogel is featured in a one-person show at the Melvin Village Hansel & Gretel antique shop. “Seasonably Charmed” is Vogel’s eighth annual found object/ mixed media jewelry exhibit and the public is invited to view her latest collection of work.
As leaves begin to turn and a chill returns to the air, a series of holiday events are celebrated annually from October through December. In seasonal style, a special showing of handcrafted jewelry by the Wolfeboro artist celebrates all the symbols and colors related to this time of year. Her jewelry is represented at Hansel & Gretel Antiques regularly, but this special showing provides an opportunity to see new creations from her jewelry line, Designs East. Located at 436 Gov. Wentworth Highway, Rte 109 in Melvin Village (Tuftonboro), Hansel & Gretel will put her work on display through October 14, 2024.
Vogel enjoys the arts, history, and outdoor adventures as a full-time resident in the New Hampshire Lakes region. Previous travels and a professional career as director of a non-profit cultural organization allowed Vogel to work with diverse ethnicities as well as the visual and performing arts. Draw-
ing from these experiences, she uses them in many of her designs.
Vogel’s jewelry is hand-fabricated in small batches. Each piece is crafted as part of her Designs East jewelry collection featuring a variety of materials including charms. Vogel’s designs are determined by the objects, driven by a lifelong fascination with beads and charms dating from her childhood. She creates her unique mixed media assemblage jewelry incorporating found objects, metals, gemstones, vintage treasures, and finds. The assemblage process allows her to build three-dimensional layers for depth and movement. Many of her earrings and necklace pieces are one of a kind, while others are created in limited production. Jewelry by the artist is made to be enjoyed and worn by everyone in a wide price range.
The 2024 show includes jewelry representing Halloween, autumn, the Granite State, the American West, and a “sneak peek” of Christmas. Beads and natural materials range from turquoise, jasper, lapis, pen shell heshi, freshwater pearls, amber, coral, wood, and handcrafted glass. Vintage enameled items,
gold vermeil, brass, copper, or sterling silver are also incorporated in her work. Found objects in this year’s show range from around the globe and across the USA. A larger selection of her Christmas jewelry will be featured at Hansel & Gretel Antiques during the annual Tuftonboro Holiday festival slated for November 8, 9, and 10, 2024.
“Repurposing found objects and recycling them into wearable works of art is rewarding”, explains Vogel. “Simple or intricate designs each have an individual theme.” All found objects play a significant part in the total design of Vogel’s jewelry. Some necklaces have titles that are derived from one element even before she begins.
“One found object can set the tone for an entire piece”, notes Vogel add-
ing, “Finding them is fun, but naming a finished piece of jewelry based on one or multiple objects is even better.”
“Seasonably Charmed” will be on display through October 14, 2024, and is free and open to the public. Visitors are also invited to enjoy the shop’s wonderful array of antiques, collectibles, handcrafted live edge furniture, and unique home décor for sale from over 50 vendors. Hansel & Gretel Antiques hours are 10 AM to 5:00 PM Thursday through Saturday, and Sunday 10:00 AM to 4:00 PM. In addition, the shop will be open Monday Columbus Day 10:00 AM to 3:00 PM. For more information call 603-544-2040, visit Facebook at www.facebook.com/ HGAntiques, or email cottonvalleyantiques@gmail.com
Food Trucks: A Historic Food Delivery System Goes Modern
By Mark Okrant
Food trucks are a growing phenomenon, but they’ve been around much longer than you may think. History tells us that progenitors of food trucks were ‘food carts’, dating back to Roman times.
Also, if you think the concept is new here in the US, sit down and watch a Western movie. As you do, take note that wagon trains and cowboys traveling on the open range rarely went anywhere without a chuck wagon. Those covered wagons provided perishable food to cowboys and settlers in the American wilderness. Inside a typical chuck wagon, there would be supplies of beans, cured meat, coffee, and biscuits. The wagon also would carry water, and wood to build fires.
Historians tell us that food sellers began to cater to American university students during the 1890s. Wagons selling sausages would be set up outside dormitories at Yale, Princeton, and Harvard, among other colleges. However, the most recognizable early food truck arrived nearly four decades later: the Wienermobile. Created in 1936 to advertise Oscar Meyer wieners, the Wienermobile toured the United States selling hot dogs. When it pulled up to schools, parades, beaches, or hospitals, lines of customers immediate-
ly formed. By the 1950s, ice cream vans were prevalent across the United States. Children and adults who recognized the tunes being played by trucks entering their neighborhoods immedi-
ately came running.
Enter the food truck. Those vehicles offered a much broader menu than the Wienermobile and the ice cream truck.
The earliest food trucks went into busi-
ness in Los Angeles, in 1974, capturing an audience that was established during the previous decade by Mexican loncheras (Spanish for lunchbox). The first food truck to sell tacos appeared in 1974. The innovator was a man named Raul Martinez, who bought an old ice cream truck and opened King Taco. Despite early skepticism, Martinez’s truck was a financial success, which allowed him to franchise.
The next successful example of a food truck was started in 1979, at Rutgers University. These so-called ‘grease trucks’ sold sandwiches consisting of rolls stuffed with two cheeseburgers, fries, lettuce, and tomato. Despite those successes in Los Angeles and at certain college campuses, foodies look toward 2008 as the beginning of the modern food truck era. This was when truck catering technology, social media, and a growing interest in street food made the food truck revolution possible.
At that time, Roy Choi’s Korean BBQ truck, known as Kogi BBQ, was the talk of the west coast. Meanwhile, on the East Coast, New York’s Rickshaw Dumpling Bar steadily increased its audience. Social media like Face-
• Food Trucks continued on page 13
Petals and Pours Food Truck
made it possible for customers to publicize their satisfaction with these popular establishments.
Another factor in the growth of food trucks was the Great Recession. Lasting from December 2007 to June 2009, this was a time when chefs from top restaurants were being laid off, and few restaurants were hiring. The timing was perfect for those people, as food trucks offered an attractive solution. They were comparatively inexpensive to buy and could be operated by minimal staff.
• Just Like MEME’S
• Prime Time Grilled Cheese
• Chef Koz’s Crescent City Kitchen
• Hickory Stix BBQ
• Fenway Favorites
• The Daily Press
• Clyde’s Cupcakes
• Up In Your Grill
• Baked and Brewed
• The Smoothie Bus
• Kona Ice of Strafford County
• Holly’s Kona Ice
• Friends 4 Oba
• Betty’s Kitchen
• Good Vibes Shaved Ice
• The Fuse Box Mobile Kitchen
ers, and hand-cut fries
• Meet and Eat offers authentic Thai and gluten-free food
• Streatz Mobile Food options include locally sourced meats (brisket and pork smoked onsite), local veggies, fruits, and herbs in season, and house-made dressings, sauces, and sides, as well as a revolving selection of vegetarian, vegan, and gluten-free options
• Nacho Average offers a range of carefully prepared Mexican fare
• Cheese Louise uses locally sourced ingredients in their handcrafted grilled cheese sandwiches
• 603 Street Eats has earned a reputation for accommodating food allergies
• Papa’s Kitchen specializes in hamburgers and hotdogs
• Food Made With Love 603 has earned raves about their chicken and beef empanadas and its steak sandwich with mojo sauce.
If you are one of those people looking for a change from traditional sitdown dining, New Hampshire has a wide range of food trucks. And, if you’re thinking about hosting an event, this option may be perfect for you. • Food Trucks continued from page 12
Currently, food trucks are being granted liquor licenses. These businesses have been so successful that established brick-and-mortar restaurants, such as the famous Katz’s Deli in New York City, have been getting in on the action. Every year, millions of Americans buy lunch from food trucks. In many locations, food truck festivals are hugely popular and it’s not unusual for trucks to cater events. Offerings range from burgers and pizza to health food.
In 2023, there were more than twenty-three thousand food trucks in the United States, with New Hampshire offering its fair share. For a look at this state’s variety of food truck services, visit roaminghunger.com/food-trucks/ new-hampshire/ website. Most of those listed are located in the Merrimack Valley, Connecticut River Valley, or Seacoast, but many are willing to travel to cater events.
The following food businesses on wheels service the Lakes Region, the North Conway area, and, in some cases, other portions of New Hampshire:
• Pours & Petals is a boutique beverage and small bites catering business that offers a mobile bar service for weddings and other special occasions including showers and gatherings.
• Dew Drop Inn is a very flexible food service, willing to adjust to non-dairy ice cream, your preferred lobster roll coating, etc.
• Dueling Chefs Smoke and Grill specializes in a variety of barbecue dishes
• Winni Juice Box offers a range of juices and smoothies
• Peaks Food Truck specializes in vegan dishes and shaved ice
• Nourish Proper Food offers a good vegan menu but doesn’t ignore others’ preferences
• Wiggy’s Weiners specializes in steamed hot dogs, hand-made burg-
• Purple Snack Shack sells prepackaged ice cream, soda, water, Gatorade, coffee, hot chocolate, tea, chips, candy bars, cookies, homemade cookies, fudge brownies and other snacks
Union Congregational Church Kicks Off Fall with Annual Concert
Fall is in the air, and that means it’s time for the much-anticipated Fall Concert at Union Congregational Church! Join us on Saturday, September 28, 2024, at 4 p.m. at 80 Main Street, Union Village, for an afternoon of diverse musical performances sure to entertain all ages.
After the concert, stick around for some refreshments and socializing. While admission is free, donations are welcome, with all proceeds supporting the church’s Fellowship outreach proj-
ects that benefit local, national, and international organizations.
Conveniently located on Route 125, just off Route 16 in Wakefield, the church offers ample parking, with spaces available in front, behind, and across the street at Hotchkiss Commons. The venue is also fully handicapped accessible.
Come and enjoy an evening of great music and community spirit. For more details or directions, contact Betty at 603-473-2727.
GRAIN STORE...
Memorial Forest hike, all ages welcome but children must be accompanied by an adult, Squam Lakes Assoc., 534 U.S. Rt. 3, Holderness, pre-register: 603968-7336.
Sept. 24, 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. 24, Open Mic: An Evening of Poetry and Music, 6 – 8 p.m., featured artist: Gary Cassidy, Moultonborough Public Library, 4 Holland St., Moultonborough, 603-476-8895, pre-register: www.moultonboroughlibrary.org.
Sept. 24, Pollinator Garden, 5:30 p.m., learn what native plants to put in your garden, Gilford Public Library, Potter Hill Rd., Gilford, 603-524-6042.
Sept. 24, Serger Sewing Class, Cross-Body Cell Phone Bag with Buttonhole, 6 – 8 p.m., Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org
Sept. 25, Katie Dobbins Music Songwriter Roundup, 6 p.m., Hermit Woods Winery & Eatery, 72 Main St., Meredith, ticket reservations a must: 603-2537968, www.hermitwoods.com
Sept. 25, 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.
Sept. 26, Castle Sunset Tour, 5:30 – 8:30 p.m., Castle in the Clouds, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds.org.
Sept. 26: Guided Exploration: Northern Newfound Water Trail, 10 a.m. – noon., free, open to all, pre-registration required: 178 N Shore Rd., Hebron, 603-744-8689, www.newfoundlake.org.
Sept. 26, Guided Hike: Oak Ridge, 10 a.m. – noon, Castle in the Clouds, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds.org.
Sept. 26, Harp Twins, Barnstormers Theatre, 104 Main St., Tamworth, 603323-8500, www.barnstormerstheatre.org.
Sept. 26-28, Book Sale, 10 a.m. - 4:30 p.m. Thurs & Fri.; 9 a.m. - 1:30 p.m. on Sat., Meredith Public Library, sponsored by Friends of Meredith Library, everything must go, 91 Main St., Meredith Ample parking off High St. entrance. Wheelchair accessible, 603-279-4303, www.meredithlibrary.org
Sept. 27, Arts & Mixed Media: Joyful Creating Techniques, 10 a.m. – noon, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Sept. 27, Comedy Night, 8 p.m., Lakeport Opera House, 781 Union Ave., Laconia, 603-519-7506, www.lakeortopera.com.
Sept. 27, Free Games Night, 5:30 – 8 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Sept. 27, Fused Glass Fancy Fall Landscape with Verne Orlosk, 1 – 3 p.m., sign up by Sept. 23, League of NH Craftsmen Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, 603-279-7920.
Sept. 27, Shemekia Copeland, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com.
Sept. 27-28, Wolfeboro Sidewalk Sale Days, 9 a.m., sales all over Wolfeboro, 603-569-2200, www.wolfeborochamber.com.
Sept. 27-29, Wolfeboro Fall Festival, 10 a.m., details: www.wolfeborochamber.com.
Sept. 28, 12th Annual Rally in the Valley Car Show, 9 a.m. – 3 p.m., Town Square, Waterville Valley, www.waterville.com, 1-800-993-3149.
Sept. 28, Annual Chili Challenge, 11:30 a.m. – 2 p.m., Foss Field, 88 Lehner St., Wolfeboro, proceeds go to Kingswood Youth Center, 603-569-5949.
Sept. 28, Autumn Wreath Making, 10 a.m. - noon, adult program, 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. 28, Bob Wolfman Band, 7 - 10 p.m., blues, rock & jazz, Inn on Main, barn setting, 200 Main St., Wolfeboro, tickets/info.: https://bobwolfman.com/ show-dates
Sept. 28, Canvas Painting for Kids, 0 – 11 a.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Sept. 28, Chili Challenge, noon, Town Square, Waterville Valley, www.waterville.com, 1-800-993-3149.
Sept. 28, Earstuds Workshop with Joy Raskin 10 a.m. - 4 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Sept. 28, Hawk Watch with Scott Weidensaul, 9 a.m. – noon, Birch Ridge Community Forest, New Durham, renowned ornithologist and best-selling nature writer Scott Weidensaul, Moose Mountain Regional Greenways, www. mmrgnh.org., 603-473-2020.
Sept. 28, Intro to Compass & Navigation, 1 – 3 p.m., age 12 & up, www. prescottfarm.org. Adults & older youth, call ahead for event information and to inquire if program pre-registration is necessary: 603-366-5695.
Sept. 28, Intro to Leatherwork: Personalized Coasters & Trays, 10 a.m. –noon, Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Sept. 28, Kingswood Youth Center’s 15th Annual Chili Challenge, 11:30 a.m. – 2 p.m., Foss Field Pavilion, 88 Lehner St., Wolfeboro, 603-569-5949, www. thekyc.org.
Sept. 28, Live Entertainment on the Gazebo Stage, noon – 3 p.m., Town Square, Waterville Valley, www.waterville.com, 1-800-993-3149.
Sept. 28, Pine Needle Basket for Beginners with Peggy Thrasher, 10 a.m. –4:30 p.m., sign up by Sept. 25, League of NH Craftsmen Meredith Fine Craft Gallery, 279 Daniel Webster Highway, Meredith, 603-279-7920.
Sept. 28, Sewing 102: Small Zippered Duffle Bag, 10 a.m. - 3 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Sept. 28, Summer Music Series, Garrett Smith, 3 – 6 p.m., Gunstock Barrel Bar and Grille, 719 Cherry Valley Rd., Rt. 11A, Gilford, 603-293-4341, www. gunstock.com.
Sept. 28, The No Apologies Comedy Show: Tom Cotter, Tammy Pescatelli and Jim Florentine, 7:30 p.m., Flying Monkey Movie & Performance Center, 39 Main St., Plymouth, tickets/info: www.flyingmonkeynh.com, 603-536-2551.
Sept. 28, Winni Chase Regatta – The Winni Chase, 8:30 – 10:30 a.m., Pinkney Boathouse, Brewster Academy, 80 Academy Drive, Wolfeboro, 603-569-7198, www.brewsteracademywinni-chase.com.
Sept. 28, Wood Bowl Turning Basics, noon - 4 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
Sept. 28 & 29, Dare to Create Flower Festival, 10 a.m. – 4 p.m., hands-on flower workshops, 65 Federal Corner Rd., Tuftonboro, register to attend: www. branchandbloomnh.com.
Sept. 29, Mark Erelli, 7 p.m., Feel the Barn Concert Series, 1118 Page Hill Rd., Chocorua, 603-23-6169, www.thefarmstand.net.
Sept. 29, PorchFest 2024, noon - 5 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com.
Sept. 29, Repair Café, 1 - 4 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-5691500, www.makersmill.org
Oct. 1, The Wicwas Lake House and Wicwas Lodge, presenter: Dean Dexter, 7 p.m., Meredith Community Center, 1 Circle Drive, Meredith, Meredith Historical Society program, 603-279-1190.
Oct. 3, The Concert: A Tribute to ABBA, 7:30 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
Oct. 3, “The General” Silent Film and Live Music Accompaniment, 7 - 9 p.m., with musician/silent film enthusiast Jeff Rapsis, Moultonborough Public Library, 4 Holland St., Moultonborough, 603-476-8895, pre-registration required: www.moultonboroughlibrary.org.
Oct. 4, Five for Fighting with String Quartet, 7:30 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
Oct. 4, The Ultimate Doors, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com.
Oct. 5, Andy Gross, comedian, 7:30 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com.
Oct. 5, Castle Car Show, 10 a.m. – 2 p.m., Castle in the Clouds, Castle in the Clouds, Rte. 171, Moultonborough, admission charge, 603-476-5900, www.castleintheclouds.org.
Oct. 5, 8th Annual Chocolates, Confections & More Challenge, 5 – 8 p.m., presented by Wolfeboro Lions Club, held at All Saints Episcopal Church, 258 South Main St., Wolfeboro, 603-569-0199.
Oct. 5, Family Craft: Owl Ornament, 10 a.m. – noon, age 12 & up, Laconia Public Library, 695 N. Main St., Laconia, 603-524-4775.
Oct. 5, Harvest Happenings, 10 a.m. – 4 p.m., NH Farm Museum,1305 White Mt. Highway, Milton, 603-652-7840, www.nhfarmmuseum.org
Oct. 5, Jewelry: The Chain Gang: Fun, Funky and Unusual Chains & Links, 10 a.m. – 4 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
603-707-1346
Oct. 5, Live from Laurel Canyon – Songs & Stories of American Folk Rock, 8 p.m., Colonial Theatre, 609 Main St., Laconia, 800-657-8774, www.coloniallaconia.com.
Oct. 5, Make a Box Cushion: 2 Part Class, 10 a.m. – 4 p.m., Makers Mill, 23 Bay St., Wolfeboro, 603-569-1500, www.makersmill.org
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.
Coffee Hour, 10 – 11 a.m., coffee, tea and snacks, Effingham Public Library, 30 Town House Rd., Effingham, 603-539-1537, Effingham.lib.nh.us.
Country Village Quilt Guild, 1:30 - 3:30 p.m., meets first and third Wednesday of each month, Public Safety Building (back entrance to Police and Fire Dept.), Rte. 25, Moultonborough, countryvillagequilters@gmail.com.
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.
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
Friday Painters, 12:30 - 3 p.m., meet weekly, Mt. Washington Valley Arts Assoc., Gibson Center, 14 Grove St., N. Conway, ken@gibsoncenter.org.
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
Ladies of the Lake Quilt Guild, 10 a.m. - 2 p.m., meets 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
Lakes Region Art Association, exhibits and classes, Suite 300, Tanger Outlet, Rte. 3, Tilton, 603-998-0029, www.lraanh.org
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, 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
What’s UP
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.
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 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
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
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.
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.
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, 603968-7194.
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.
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
Sept. 24, Critter Crawl – a Decomposer Hike, 2 p.m., Chamberlain Reynolds
Disc Golf Hay Rides
Macs, Honey Crisp, Macoun’s and Cortlands Cider • Pumpkins • Cider Donuts Hayrides on Weekends
1149 H Road • Acton, Maine (Off Rte. 109) Wed-Fri 9-2 • Sat., Sun & Holidays 9-4 www.romacorchards.org Now Picking!
SUN. SEPTEMBER 29th 1pm-3pmGreat local group, “B-Side” performs covers and some original material.
Historic Wicwas Lodge Topic of Meredith Historical Society Program
Tourism has been an area of focus this year for the Meredith Historical Society, and the next program in the society’s speaker series will focus on a key venue of that industry.
Dean Dexter of Concord, whose family has a many-generations-long association with Lake Wicwas, will be the featured speaker at the October 1 program titled “The Smiths of Wicwas Lodge.”
Dexter grew up in Laconia, spending summers during his childhood at a family cottage on Lake Wicwas “in the shadow of a great summer boarding house,” he said. Set on a hill overlooking the lake, Wicwas Lodge was also a working farm operated by his grandparents on land owned by the Smith family since the 1800s. It replaced the Wicwas Lake House, which was destroyed by fire in 1935. A large four-story edifice, the Lake House was where his grandfather Joseph Smith Jr. and his siblings grew up. The Smiths went on to become successful in business, education, veterinary medicine, and politics.
Dean Dexter has had a long career in journalism and public service. He is a past president of the Lake Wicwas Association and a current board member. He is a former editor and reporter for
two former Lakes Region newspapers, The Laconia News and Laconia Evening Citizen. He also served a stint as an editorial writer for the Manchester Union Leader for several years, was a contributing editor of New Hampshire Magazine, and conducted a public issues interview program for a Manches-
ter cable company for a decade. Active in politics himself, he has served on the Laconia School Board, as Belknap County Commissioner, and three terms in the New Hampshire House representing Laconia. He was the prime sponsor of legislation in 1983 and 1987 that created Ahern Park on
Lake Winnisquam and preserved over two hundred acres of the pristine natural area on part of the former Laconia State School property. He is currently on the staff of the New Hampshire Secretary of State. On the personal side, he collects vintage typewriters and confesses to occasionally posting “Dean Dexter Blogging at Random…” online.
“Wicwas Lodge was one of the more popular tourist destinations in Meredith for many years,” noted John Hopper, president of the Meredith Historical Society. “Dean’s program will be a great opportunity to learn more about this historic property.”
This program will be held on Tuesday, October 1, at the Meredith Community Center, 1 Circle Drive. Doors open at 6:30 p.m. for light refreshments. The program begins at 7 p.m. All programs of the Society are free, and all are welcome.
For a complete schedule of the Society’s 2024 Speaker Series, visit us on Facebook or our website at www.meredithhistoricalsocietynh.org. Programs of the Meredith Historical Society help fulfill its mission to preserve, develop, and promote the knowledge and awareness of Meredith’s unique history.
Buster Keaton’s The General with Live Music at Moultonborough Library
Experience Buster Keaton’s classic silent film The General (1926) on Thursday, Oct. 3 at 7 p.m. at the Moultonborough Public Library (4 Holland St, Moultonborough, N.H.).
The screening will feature live musical accompaniment by silent film specialist Jeff Rapsis. The event is free
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and open to the public. To attend, register online at moultonboroughlibrary. org under the ‘Events’ section.
Set during the Civil War, The General follows a Southern train engineer (Keaton) whose locomotive is hijacked by Northern spies—with his girlfriend on board. Critics consider it one of Keaton’s finest films, blending action, comedy, and authentic historical de-
tail, with much of the action centered around moving steam locomotives.
Rapsis will improvise an original score during the screening, recreating the atmosphere of the silent film era with a digital synthesizer.
Don’t miss this opportunity to enjoy a silent film like it was meant to be seen—on the big screen, with live music and a full audience.
The Meredith Historical Society will host a program on The Wicwas Lake House and Wicwas Lodge presented by Dean Dexter on Tuesday, October 1, at 7 p.m. at the Meredith Community Center.
