30 minute read
NON-PROFIT SPOTLIGHT
Kevin Peare Memorial Skate Park
An update from the Skate Park Committee
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The Kevin Peare Memorial Skate Park committee has been raising funds to build a free skate park for nearly four years in the Mt. Washington Valley. The skate park will be in memory of Kevin Peare, a Conway, New Hampshire native who passed away unexpectedly in 2017. Kevin’s love of skateboarding and teaching it to anyone who wanted to learn
spearheaded the direction of the project. It was his dream to have a skate park in his hometown and a safe place to practice the sport. After Kevin’s passing, his older sister, Caren Peare, reached out to the Tony Hawk Foundation (now The Skate Project). The Skate Project seeks to foster lasting improvements in society through the development of free, quality public skateparks in low-income communities throughout the country. The Skate Project director, Alec Beck, has been guiding the group on how to build a skate park since that time.
Along with Kevin’s mother Anna and sister Caren, Erin Russell has been there since the beginning. They have worked tirelessly to keep the organization’s vision on track. Four years later, there continues to be a solid group of volunteers keeping the vision of a skate park on the horizon. The group met with town officials with a proposal for a skate park to be built in the Mt. Washington Valley. It was brought in front of the selectmen and voted on unanimously. The selectmen voted to build the skate park off the new recreation path that runs from Cranmore Mountain to the cul de sac behind Walmart in North Conway off Hemlock Lane. This land was taken by the state of N.H. to build the proposed bypass in the 1990s; now the land is being returned to the town because the bypass is no longer happening.
A professional skate park designer and builder have been chosen. Kevin’s sister and mother chose a design that closely resembles Tetuán Skate Park in Madrid, Spain. Nicole Licari Robertson from Pillar Design Studios personally visited the park in Spain and is designing it. Artisan Skate Park Builders was recommended by the Tony Hawk Foundation and will be working with town engineer, Paul DegliAngeli. According to him, as of July 2021, an estimated groundbreaking for the skate park will be June 2023. The skate park will be a state-of-the-art concrete skateboarding park, between 8,000 to 10,000 square feet (or a 1/4 acre). It will be free to the public and be owned by the town of Conway. The group will stay on to oversee maintenance.
They have created an after-school program curriculum, “Skateboarding 101,” working with Project Succeed. The children are taught safety first. Then they are taught to build a skateboard, then finally learn to ride it. They leave the program with the skateboard they built. This will be something the group will continue once the skatepark has been built. They also are planning on offering classes and summer programs or camps.
In other news, the group has now become their own non-profit 501(3) C. They have raised $60,000 by grassroots fundraising and donations by holding family-friendly and affordable fundraisers. Each January they have The Skateboard Art Show at the Conway Public Library; once a year they have The Battle of the Bands and The Wicked Rides Car Show, to name a few. They sell merchandise such as tee shirts, hoodies, ball caps, and stickers on their website—and they have donation cans in businesses around the Valley.
To learn more about the fundraisers going on or to donate, you can go visit the website: www.goskate4kev.com.
An estimated groundbreaking for the skate park will be June 2023. The skate park will be a state-of-the-art concrete skateboarding park, between 8,000 to 10,000 square feet (or a 1/4 acre). It will be free to the public and be owned by the town of Conway. The group will stay on to oversee maintenance.
Tax-deductible donations can be sent to:
The Kevin Peare Memorial Skate Park P.O. Box 210, Conway, NH 03818 (603) 986-6436 Email: Goskate4kev@aol.com
Alec Beck Programs Manager Tony Hawk Foundation
COLOR YOUR DIET FOR MAXIMUM BENEFITS
Dr. Trish Murray There’s no doubt about it: fresh whole foods, including fruits and vegetables, are by far the healthiest foods to incorporate into your diet. Whether you’re five, 25, 45, or 95, consuming a colorful array of fresh foods ensures a diversity of nutrients in every meal!
If you’ve sat down to dine on a monochrome meal of white food, you’ve likely ingested loads of starchy carbohydrates, while a plate of brown food is likely deep fried and dripping in added fat. While healthy fats and lean protein have their place, consider incorporating all the colors of the rainbow throughout your daily meals: red, orange, yellow, green, blue, and purple. These colors naturally occur in an assortment of fruits and vegetables. The “Rainbow Diet” is one of the most foundational healthy eating concepts for any age.
The Rainbow Diet in a Nutshell
The Rainbow Diet is an approach that you can sustain as the foundation for a healthy lifestyle. It is not intended to be a temporary quick fix. If you are currently eating a Standard Amer-
ican Diet (SAD), filled with processed, packaged food that is loaded with calories but lacks nutrients, it may take some time to migrate towards this way of eating—but it’s worth it! Putting better quality fuel in your tank can improve your physical and mental health, giving you more energy to get the most out of every day. The concept is simple: • Eat real food (fruits and vegetables) including all colors of the rainbow: red, orange, yellow, green, blue, and purple.
Aim for at least one serving of each color every 48 hours. • Avoid trans fats, hydrogenated, and saturated fats in processed foods and vegetable oils. Fat is not the enemy it was once thought to be during the low-fat craze that started in the 1960s. Our brain needs fat to function! That said, you want to include the right types of fat in your diet. Healthy fats include extra virgin olive oil (EVOO), olives, coconut oil, coconut milk, avocados, nuts, and seeds. • Eat 2-3 servings of protein a day (a piece of beef, pork, chicken, or fish the size of the palm of your hand, 1-2 eggs, or a serving of plant-based protein). • Decrease all grains to 1-2 servings a day (bread, pasta, rice, oatmeal, cereals, etc.). • Limit sweets to one per week (yes, that does read ONCE per week!).
Naturally Colorful Foods are Packed with Nutrients!
The best sources of color come from whole, non-processed fruits and vegetables, which are rich in phytonutrients. Fill your plate with more of the following: • Reds: beets, cherries, pomegranates, cranberries, radishes
Red foods contain the nutrients lycopene, quercetin, and hesperidin. These nutrients can help with lung and breathing
problems, protect DNA from damage, and decrease risk of prostate cancer. • Oranges: carrots, cantaloupe, sweet potatoes, oranges, butternut squash
• Yellows: summer squash, lemons, ginger, pineapple, bell peppers
Orange and yellow foods share the nutrients zeaxanthin, flavonoids, lycopene, potassium, vitamin C, and beta-carotene (a form of vitamin A). These nutrients help lower cholesterol, decrease risk of cancer, promote collagen formation for healthy joints, and decrease damaging free radicals.
• Greens: asparagus, avocados, broccoli, kiwi, spinach
Green foods contain the nutrients chlorophyll, lutein, calcium, folate, vitamin C, fiber, and beta-carotene. These nutrients support optimal detoxification, lower blood pressure, normalize digestion, support good vision, and boost the immune system.
• Blues: blueberries, blackberries, black currants, blue corn • Purples: plums, grapes, eggplant, purple potatoes, purple cabbage
Blue and purple foods share the nutrients resveratrol, flavonoids, quercetin, vitamin C, fiber, and zeaxanthin.
These nutrients slow the aging process, decrease inflammation, protect and strengthen the lining of arteries, and decrease toxic stress.
We are passionate about our local community!
Since 2014 thanks to the patronage of our guests we have donated over $1,848,000!to worthwhile local charitable organizations!
Phytonutrients are produced by plants to protect them from damaging agents in their environments and are responsible for the color, flavor, and smell of a plant. There are over 25,000 different phytonutrients that come from plants, and these protective chemicals can protect us from environmental dangers in the same way they protect the plant!
Skip the Artificial Food Coloring
Stock up on produce and skip the foods that come processed and pre-packaged. In addition to added sugar, excess calories, and unhealthy fats, these shelf-stable foods tend to contain synthetic coloring. Take a closer look at the food label and list of ingredients. Artificial food dyes such as Yellow 5 and Red 40 are man-made and have been linked to cancer, as well as hyperactivity, allergies, and irritability in children—a population much more sensitive to the harmful effects of these chemicals. Eat less of the following foods, packed with synthetic food dyes:
Candy • Sugary cereal • Frozen desserts • Flavored drinks
Eat with Your Eyes!
While the taste, texture, smell, and temperature of your food are important to a pleasant dining experience, have you ever considered the color of your food? Instead of sitting down to a bland and unappealing dish, ensure that each meal is bright and colorful. Before we even taste one bite of food, we first take in all the visuals of our food with our eyes. Make your meals look almost too beautiful to eat! Add some of each color for a rainbow of flavors and nutrition.
Tips for Incorporating More Colorful Ingredients
Here are some tips to try for feeding picky eaters, children, and those who aren’t yet routinely eating a wide selection of colorful produce: • Start with a smoothie! Smoothies are an excellent way to include a variety of fruits and vegetables in one meal or snack. • Prepare your produce after shopping. When you come home from the grocery store or farmers’ market clean, chop, and properly store fruits and vegetables so that they are easy to eat on the go or utilize while cooking. • Provide children with whole, fresh fruits and vegetables for snacks, as they are a great source of vitamins, minerals, phytonutrients, water, and fiber. • Add finely chopped vegetables to soups, sauces, and stews. • Bulk up your salad with fresh fruit and/or roasted mixed vegetables over a bed of greens. • Lay out family-style meals with a selection of fruits and vegetables of every color. • Pair vibrant fruits and vegetables with healthy fat sources like nuts and olive oil and lean protein sources such as beans and grass-fed meat, and limit the consumption of grains and sweets. This combination will provide the right balance of nutrients, calories, and muscle-building potential for children and adults to thrive on.
Dr. Trish Murray is a highly accomplished physician that has been certified in internal medicine, osteopathic manipulative medicine, energy medicine, and functional medicine. She is the founder of Discover Health Functional Medicine Center in Conway, New Hampshire and has collaborated with four other wellness professionals to create Discover Health Movement Membership.
For more information, visit www.discoverhealthfmc.com.
Discover Health Functional Medicine Center 24 Pleasant Street, Conway, NH • (603) 447-3112 Eat real food (fruits and vegetables) including all colors of the
rainbow: red, orange, yellow, green, blue, and purple. Aim for at least one serving of each color every 48 hours.
Avoid trans fats/hydrogenated fats and saturated fats in processed foods and vegetable oils.
Eat healthy fats: - Extra virgin olive oil - Olives - Coconut oil and coconut milk - Avocados, nuts, and seeds
Decrease all grains to
1-2 servings/day (bread, pasta, rice, oatmeal, cereals, etc.)
Eat 2-3 servings of protein a day
(serving size is a piece of beef, pork, chicken, or fish the size of the palm of your hand, 1-2 eggs, or a serving of plant-based protein powder)
Limit sweets to one per week
(yes, that does read ONCE per week!)
SIMPLY DELICIOUS SMOOTHIE
Yield: 1 serving Ingredients:
• Handful of mixed greens • 1 – 2 Tbsp yogurt (dairy, almond, or coconut-based) • 1 Tbsp nut butter (peanut, almond, or cashew) • ½ - ¾ cup frozen berries • ½ banana • Enough milk (dairy, almond, or coconut-based) to cover the other ingredients
Directions:
Combine all ingredients in a blender and blend to a smooth, drinkable consistency. Serve immediately.
For more smoothie recipes, check out this online smoothie course: www.members.discoverhealthfmc. com/product/smoothie-course
TUCK ‘EM, CHUCK ‘EM, OR LOV ‘EM!
Winterizing Techniques for Your Outdoor Annuals, Herbs, and Houseplants, By Jordon Hewson
Some people tuck their plants in for winter or toss them into composting. But here’s how to bring them indoors or share them with a friend!
Integrating houseplants and greenery into your everyday environment is a very helpful experience in many beneficial ways, especially in the winter season. Plants make people happy, a scientific fact. So let’s try and bring our plant life inside!
Some plants are hardier than others at this time of year. Some herbs tend to like cooler weather, such as rosemary, bay, and sage, for example; while the parsleys, basils, and cilantros are more fragile. Many plants prepare themselves for winter by taking cues from the environment, days are shorter and the temperatures are cooler. As we put to bed our outdoor garden spaces, potted annuals, and herbs, we have an option to toss them into the compost pile or continue their potential growth through the winter months. The first step to bringing your outdoor plants in is to acclimate them to their new temperature; they need to “cozy up,” we call it. Start acclimating the temperature of your plants by moving them closer to the house. Bring them onto the porch from the exposed garden and tuck them in with a pillowcase or frost cloth at night. Temps below 40 degrees can be your determining temp to start soon. Reduce watering and fertilizing, too!
All plants can struggle to acclimate to a new level of dry air and low humidity. They have been conditioned to stand the heat, cold, rain, drought, and now, when they may be thriving most in the cooler weather, they need to come inside to get warm. To protect them from dry, heated indoor air, you need to provide them humidity. We suggest a water tray filled with pebbles and water to allow an adjustment to new humidity, air flow for the plants to settle into their new environment. Indoors also has lower light and UV strength, so grow-lights are an option as well.
Tips for bringing your outdoor herbs, houseplants, and annuals inside to thrive for the winter months ahead.
TRANSPLANTING TECHNIQUE
Tools to proceed: gloves, clippers, a small trowel, serrated knife, and pots
1. Set up a space to get dirty; leave the mess outside if you can. Use a potting bench, a tarp, or you can do this right in the garden. 2. If you are repotting your herbs and annuals, it’s best to transplant them into a larger pot, maybe one that matches your kitchen decor. If you are reusing an old pot, clean it first with one-part bleach to one-part water.
This will rid any pest, bugs, fungus, or bacteria that harbor in old clay and pottery. Gently turn your plant upside down and let the plant and soil fall into your hands and pull the pot upright. This method protects the root structure and stems from breaking. 3. Remove any leggy branches, spent blooms, crispy leaves, etc. 4. Look under the leaves for pests! If you see any, wipe down with neem oil.
Washing leaves is a method to remove any insects, lingering bugs, pollen, and dust from the summer season. 5. Stimulate the roots by using your knife, or fingers, to gently massage and loosen soil. 6. Remove the top 1-2 inches of soil and prepare your new pot with 1-2 inches of new soil at the bottom. Adding new soil to the top and base will provide extra nutrients. 7. Make sure to water thoroughly and place in a sink or bucket to drain. 8. Find a place in your home that has a sunny, but indirect, light source.
If you notice that the first two to three days that your plant is looking weak or droopy, transplant shock is normal, the name sounds worse than it actually is. It is common for plants to go through this process to get accustomed to their new environment.
It is safe to start fertilizing again three to four weeks after transplanting. An organic blend of nutrients is recommended, which can be found in your local plant supply store.
Share the Love!
Take a sample cutting to share with a plant friend. Sharing your plant is a very special, timeless way to connect friendships, family heirlooms, and expose plant-based inspiration to anyone. To do this, put cuttings directly into water to let them root, and then plant in soil.
Buying new plants in the winter is fun, too! Make sure they get wrapped up in transport to protect them from the cold. Support your local, small shop, plant providers. New and unique varieties are usually found in these little gems!
DESIGNED GARDENS
Professional Garden Design, Installation, & Maintenance
2757 White Mountain Highway No. Conway, NH • (603) 387-6497 DesignedGardensNH.com Jordon Hewson of Designed Gardens, has brought her love of all things floral with her two flower-filled companies, Designed Gardens and the new Designed Gardens Flower Studio in North Conway Village.
MOUNTAIN VIEW SERVICE CENTER
Servicing all Makes and Models
ASE Certified NAPA Autocare
307 WHITE MOUNTAIN HIGHWAY CHOCORUA, NH 03817
MOUTAIN VIEW SERVICE CENTER
Servicing all Makes and Models
ASE Certified NAPA Autocare
307 WHITE MOUNTAIN HIGHWAY Open Daily at 11am Open Daily at 11am CHOCORUA, NH 03817 (603) 733-5550 (603) 733-5550 1464 White Mountain Highway 6 Mountain Valley Blvd, No Conway
CHASE HILL CIDER
Biodynamic & Delish
By Karen Elliott-Grinnell
Anyone fortunate enough to have visited Chase Hill Farm, a unique piece of land atop Chase Hill in Albany, NH, may have noticed that this place has a certain energy, this place just feels … good.
Walking through the fields here, I have felt the pace of my mind slow down and I am able to breathe easier. I can immerse myself in the rhythm of small farm life geared to a seasonal cycle. There is always real work to be done (I always volunteer to collect the eggs!), and it feels effortless to be present in the moment. There is a sense of harmony and peace to this north- to northeast-facing slope with its upper and lower horse pasture, large vegetable garden, chicken coop, pond, and its apple orchard. The stunning view of The Moats, Cranmore Mountain, Kearsarge, and Mount Washington beyond is never the same twice—the clouds, shadows, and seasons are always in motion. Follow the panorama, and the view to the east shows Pleasant Mountain in Maine and beyond.
Chase Hill Farm is the home of Beth (Chase) Thomas and Malcolm Thomas. Beth’s great grandfather purchased the property in the 1890s as a summer home for the family. The sense of roots and tradition can still be felt here. Beth, a retired White Mountain Waldorf School kindergarten teacher, has hosted many children on field trips to her farm, and many will remember pulling carrots or picking apples and pressing them in the hand-cranked press for a fresh cider treat. Malcolm, “Kim,” is a fine woodworker and craftsman (he led the building project of the Tin Mountain Conservation Center), and both are farmers in the Yankee tradition of small home farms. The animals at Chase Hill farm include four Welsh cob mares, 20 chickens, two cats, and one elderly corgi.
The Thomas’s current passion is the production of a hard, dry cider from their many heritage cider apple trees. What makes Chase Hill Cider so unique is that they plant, grow, harvest, ferment, and bottle their own holistically grown apples and produce a blend of 7% hard cider that reflects the hands-on craftsmanship, which truly earns the definition “artisanal.” To quote Beth, “We’re obsessed!” If obsession
Malcolm Thomas photos
yields excellence, then I for one, am all for it. The cider is luscious, lightly effervescent, crisp, dry—and with a heavenly round apple flavor unlike any other cider I’ve tasted.
Both Beth and Kim emphasize that the venture is about so much more than a product. The impulse behind this labor of love is stewardship of the Earth, and in particular, this piece of family land. “It’s about beauty, sustainability, the Earth, community, and keeping traditions alive. It’s about creating a space that is healthy and harmonious. You can feel it.” says Beth.
Beth and Kim both attended biodynamic agricultural training with Gunther Hauk of the Pfeiffer Institute in Spring Valley, NY. Biodynamic agriculture is a system of farming that follows a sustainable, holistic approach which uses only organic, usually locally sourced materials, for fertilizer and soil conditioning, and also bases farming activities on lunar and planetary cycles. The Thomases employ these practices on their farm and the orchard is maintained without pesticides.
Kim describes their approach to cider production: “The seasonal progression is the magic. The excarnation of the spring and summer and the slow introspection of the autumn and winter develop the cider as a statement of the year. The trees are well adapted to the location and are varieties chosen for their resilience. The trees are fed farm-generated SUPPORT LOCAL SHOP THE BLUE FLAGS
For 29 years, bringing a distinct merchandise mix of fashion, footwear and accessories in our “Mountain Chic” style.
(603) 356-3854 2655 White Mountain Highway, North Conway VillageOpen Daily 10-5 • Closed Mondays
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Visit our store to pick up quick meals or to experience restaurant-quality food at home!
715White Mountain Hwy Conway, NH • (603) 662-0615
BOOKS • CARDS • GIFTS Open Daily 10am-5pm
North Conway Village (South of the Park) (603) 356-3200 WhiteBirchBooks.com
Malcolm Thomas photos
compost inoculated with the biodynamic preps.” [Explained as: medicinal herbal preparations that are transformed through a unique process that fosters growth of beneficial bacteria and fungi and strengthens the quality of the compost by stabilizing nitrogen and other nutrients.] “The trees rest during the depths of winter, preparing for a spring resurrection.” Meanwhile, the ples fully express themselves. Temps in the 60s work well a week or so after pitching the yeast. It is a tumultuous time as the yeast initially devours the sugar and froth is formed. We call this the “naughty” phase. Fermentation slows, the airlocks are put on, and the temps are dropped to 40 or so until the fermentation slows further; and reduced even lower to the low 30s through the win-
Biodynamic agriculture is a system of farming that follows a sustainable, holistic approach which uses only organic, usually locally sourced materials, for fertilizer and soil conditioning, and also bases farming activities on lunar and planetary cycles. The Thomases employ these practices on their farm and the orchard is maintained without pesticides.
batch of last autumn’s cider is developing its unique qualities that reflect the specific terroir and vintage.
The cider making process starts with harvest, which is often a family affair, Beth and Kim’s youngest son, Owen, daughterin-law Hilary, and their now three-year-old grandson Chase, gather together to pick apples and help get the harvest in. (Bless the younger generation, who also handle social media, for the fledgling cider business.) After harvest, the apples are pressed into juice and yeast is added.
Kim explains: We experimented, one year, with yeast strains, and decided that a champagne yeast was best for what we do … slow and cold. It is a strong and fast-acting yeast, which is best for cold fermentation. We wait until late in the fall for the final apple harvest; we have late varieties. The sugar levels increase with the cold. The fermentation room also chills down and we can open windows as needed. We ferment in stainless steel tanks and glass carboys to let the apter months. The magic is in the apples, and the varietal mixture defines the finished cider’s qualities and, hopefully, complexities. The cider develops its subtle flavors in the cold and dark of winter. Yeast consumes the natural sugars produced when the apple ripens and ages. The by-products are carbon dioxide (CO2), alcohol, and over 200 aromatic esters. These esters are responsible for the notes and aromas within the bouquet (brilliant, interesting, or even disgusting!). They are responsible for the finished cider’s aroma profile. The longer the cider is left sitting on the lees (the spent remains of yeast cells), the drier the final product. A racking of the cider off of its lees is done during the fermentation process when the desired dryness is achieved that does not overpower the developing aroma profiles. By late March/April, the remaining lees of spent yeast and particulates have settled out and clarified—and the cider is ready for bottling. The apples the Thomases grow include regionally resilient varieties as well as European heritage cider varieties that cover the
Mead, Cider, and Teas
SAP HOUSE MEADERY
The Sap House Meadery is an award-winning meadery located between the Lakes Region and White Mountains of New Hampshire. Their hand-crafted meads are available in stores and restaurants across New England and their tasting room and Mead Pub in Center Ossipee, NH is open year round.
Center Ossipee, NH • www.saphousemeadery.com
NEW HAMPSHIRE KOMBUCHA COMPANY
New Hampshire Kombucha Company owner and brewer, Moselle Spiller, has been bottling the effervescent probiotic fermented sweet tea traditionally called kombucha available exclusively at The Tamworth Farmer’s Market since 2015. In 2021 her company originally named Mo’Bucha rebranded to New Hampshire Kombucha Company as they ramp up for exciting moves in 2022 including a nano brewery in Effingham Falls and branching out beyond the farmer’s market into local stores. You can find Moselle and her seasonally rotating flavors of kombucha at the Tamworth Farmers Market every Saturday from 9am to noon.
Effingham Falls, NH • www.nhkombucha.com
ALPINE GARDEN WINERY
The Alpine Garden Winery is the first of its kind in the Mt. Washington Valley, offering natural wines and ciders of wild fermented, foraged and local fruit. Pioneering local viticulture for over a decade, founder Ryan Classen presents his first iterations of boutique ciders at Alpine Garden Camping Village & Winery in Bartlett.
Bartlett, NH • (603) 662-5660
Over 20 locally owned & operated restaurants
Almost There
Albany • 603-447-2325 Barley & Salt
N. Conway • 603-356-1037 New! Black Cap Grille
N. Conway • 603-356-2225 Cafe Noche
Conway • 603-447-5050 Chef’s Bistro
N. Conway • 603-356-4747New!
Christmas Farm Inn
Jackson • 603-383-4313 Deacon Street
N. Conway • 603-356-9231 Delaney’s Hole In The Wall
N. Conway • 603-356-7776 Horsefeathers
N. Conway • 603-356-6862 Joseph’s Spaghetti Shed
Glen • 603-383-6680 J-Town Deli & Country Store
Jackson • 603-383-8064 Max’s Restaurant
& Pub at Snowvillage Inn Eaton • 603-447-2818 Merlino’s Steakhouse
N. Conway • 603-356-6006 Moat Mountain Smokehouse
N. Conway • 603-356-6381 Notchland Inn
Hart’s Location • 603-374-6131 Oxford House Inn
Fryeburg • 207-935-3442 Priscilla’s
North Conway • 603-356-0401 Red Parka Steakhouse & Pub
Glen • 603-383-4344 Shalimar Of India
North Conway • 603-356-0123 Shannon Door Pub
Jackson • 603-383-4211 The Shovel Handle Pub
Jackson • 800-677-5737 Thompson House Eatery
Jackson • 603-383-9341 Wildcat Tavern
Jackson • 603-383-4245 302 West Smokehouse & Tavern
Fryeburg • 207-935-3021
In addition, the VO also donates over $13K in member gift certificates to over 180 Organizations/Charities in the MWV area, each year! We also strive to work with local farmers and local producers of high quality products whenever possible.
theValleyOriginals.com
★The Valley Originals is a 501 (c)3 Non-Profit Organization ★
range of bittersweet, bittersharp, sharp/high acidity, high flavor, all-purpose, and winter keeper. The varieties in the orchard include the familiar Macintosh, McCoun, Honeycrisp and Winesap along with the more obscure cider varieties of Dabinett, Gnarled Chapman, Cox’s Orange Pippin, Golden Russet, Black Oxford, and Foxwhelp, just to name a few. Currently there are 50 trees in the main orchard (mostly on standard rootstock) and 100 four-year-old trees in the new plantings (all semi-dwarfs). In the spring, the sight of the orchard in bloom against a clear blue sky lifts the spirits. Beth noticed that this past year on the farm the honeybees were back in droves, after having been scarce for
the past decade, along with myriad native pollinators that have been doing their work beautifully. The presence of a healthy bee population is testimony that nature is in balance, a goal of biodynamic agriculture.
When asked what their vision is for the future of the farm and cider company, Kim replied, “For the trees to grow and produce successively more fruit, to continue to grow high-quality fruit to be fermented and bottled locally for a local community to enjoy. For the farm to continue to be self-supporting and be an active, contributing, and inspiring community member. I hope that successive generations engage with the Earth and flourish with its bounty.”
Beth added, “My hope for the future is that the entity of this place, farm, woodlands, pond, pasture, continue to nourish the people who live and visit here, as well as the wild plants and animals that share this special place. This is the New Hampshire that feeds the soul.”
Find additional information at www.chasehillcider.com or on Instagram @Chase Hill Cider.
Chase Hill sells cider locally in stores, and online, with a delivery or pick-up-at-the-farm option.
Available at the following locations:
• Concord Food Co-op, Concord, NH • Max’s Restaurant & Pub, Eaton, NH • Moulton Farm, Meredith, NH • The Foothills Cafe, Center Sandwich, NH • The Local Grocer, North Conway, NH • The Purple Tomato, Lincoln, NH • Thompson House Eatery, Jackson, NH • Veno’s Specialty Food and Meats, Conway, NH
Save on shipping cost with local pick-up. Cider shipping supplies are environmentally friendly. They are made from 100% post-consumer compostable molded fiber and corrugated cardboard. Full-case discount is available.
By Clem McAuliffe
THE REDEEMING ROSTER OF THIS FALL’S FERMENTS
If cleanliness is next to godliness, then brewers have a golden ticket to the gates of heaven. Nothing is more crucial to a brewer than cleanliness. The first thing they teach an apprentice brewer is how to clean fermenters, holding tanks, beer lines, etc. You get the picture. Don’t let the laid-back attitude, blue-collar work ethic, and farmer-like attire fool you. Beneath the big beards, tattoos, and rubber wellies are fastidious men and women who treat their workspace like a delivery room. First, you disinfect, then there’s a big mess, something beautiful is born, everybody celebrates, and then back to cleaning. I like to think that every time you pop a beer open, a brewer gets their wings. And, if that’s true, I must be close to sainthood. Now, let’s see what these angels on earth have created for us this fall.
Brother Mason of Saco River Brewing will be blessing us with another batch of Ancient Galaxies. This 8% DIPA is brewed solely with Galaxy hops and is quite simply heavenly. A wet-hopped lager is in the works that is made with Maine hops, Maine grain, and is insane in the membrane. Plus, don’t miss their Harvest Fest on Sunday, October 24, featuring a delicious Dunkel debutante, live music, food trucks, and local artisans. You’ll want to get tickets early through their web store or at the brewery. With the new canning line up and running, Saco River Brewing will be able to expand on their already impressive selection of sacred suds. Hallelujah!
Reborn is Moat Mountain Brewery’s righteous Opa’s Oktoberfest. Designated to draught only last year, Opa’s is back in the can, proving that prayers can be answered. This secular seasonal ale pairs perfectly with everything from brats and pretzels to bread and wafers. Local fave, Flavah of the Day, is the rotating hop NEIPA that stays hazy and gets cozy with Amarillo and Citra hops. Then, setting the table for winter is
the big guy we all bow down to, Moat Imperial Stout. Roasty, toasty, and boasting an impressive 8% ABV, this dark angel will raise you to a higher consciousness and then lay you down in a comfy manger.
The newest brewery in the Valley, Ledge Brewing, has great news for the congregation. God willing, they will be dispatching some 16-ounce missionaries later this fall! Until then, you’ll have to mosey down the mountain and visit Ledge on Route 16 in Intervale. Their fall favorites, Foxhound Brown and Hobo Joe Coffee Stout (with cold brew from Frontside), are on tap. The latest beers also include a fresh-hopped IPA, Ties that Bine, featuring locally grown hops and a Rye IPA, Wise Guy. A new Marzen Octoberfest, Ledgetoberfest, will debut on October 2 with live bands, food trucks, and games. Cody, the head brewer, is humble as a monk and never acts like his wort doesn’t stink. Thank you, Ledge, for providing an awesome respite from the chaotic chores of life.
With each passing month, Tuckerman Brewing Co. will be offering new brews. September brings in Fall Line Rye IPA. A dry, crisp IPA that matches the leaves we love to rake—and the sarcasm with which I say that. Their American stout honoring the height of Mr. Washington, 6288,
will be looking for a guiding hand to deliver it to a friendly face. Preferably your own; it’s less messy that way. October promises a pair of limited-release beers. An imperial hoppy brown ale in collaboration with Ales for ALS and a chocolate orange porter. Available for a short time, and only at the
Ledge Brewery, the Valley’s newest small craft brewery located off of Route 16 in Intervale, has just released a brew called Ties That Bine, a fresh-hopped pale ale brewed with whole-cone hops from @thehopyard in Gorham, Maine. Head brewer Cody also added locally picked fresh Zeus hops grown by neighbor Paul Doucette. One sip of Ties That Bine reveals a roundhouse kick to the pallet of piquant hops that are slow to submit to the caramel malt infrastructure. In the photo above, Paul samples some Ties That Bine fresh out of brite tank. Better act fast, though as the brew was just released at the end of September and may be gone by the time the leaves finish hitting the ground.
