Around Concord - Fall 2015 by Around Concord Magazine

Around

CONCORD FALL 2015 VOLUME 8, NO. 4 $4.95

community• culture• lifestyle

Fantastic

Fall

A BOUNTIFUL HARVEST AT DIMOND HILL FARM CONCORD CELEBRATES 250 YEARS

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contents FALL 2015

volume 8, no. 4

28 features 20

Dimond Hill Farm Preserving the past while embracing the future. by Tareah Gray

Concord Celebrates 250 Years A year of activities refreshes community spirit. by Gail Thorell Schilling

PHOTO BY LISA DENSMORE

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“The Tech” Turns 50 NHTI is still changing New Hampshire students’ lives. by Alan Blake

Cover photo by Scott Snyder

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16 36

departments 9 Editorâ&#x20AC;&#x2122;s Note 10 Contributors 12 Online Exclusives 14 Around Town Greater Concord Chamber of Commerce Business After Hours events. 16 Out & About Discover new artists at Mill Brook Gallery & Sculpture Garden.

36 Travel Log Rafting the Grand Canyon. by Lisa Densmore Ballard 52 Whatâ&#x20AC;&#x2122;s Cooking A harvest dinner. by Susan Nye 57 Dining & Entertainment Guide 59 Calendar of Events 64 Last Word

Downtown Shopping Discover Concord's Main Street.

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Around

CONCORD community • culture• lifestyle

Aftermath Publishing, LLC 8 Old Coach Road, Bow, NH 03304 aftermathpub@aol.com (603) 344-3456 www.aroundconcordnh.com

_ Publishers Brit Johnson Bob Frisch Cheryl Frisch Executive Editor Deborah Thompson Associate Editor Kristy Erickson Copy Editor Elaine Ambrose Creative Direction Ellen Klempner-Béguin Design & Art Direction Brad Wuorinen Web Design Locable Inbound Marketing Manager Erin Frisch Advertising Brit Johnson Donna Dutremble Dawn Beauchesne Ad Design Hutchens Media, LLC

_ KEEP US POSTED Around Concord wants to hear from readers. Correspondence may be addressed to the publisher at 8 Old Coach Road, Bow, NH 03304. Or email the editor at: editor@ aroundconcordnh.com. Advertising inquires may be made by email to aftermathpub@aol.com. Around Concord is published quarterly by Aftermath Publishing, LLC© 2015. All rights reserved. Reproduction in whole or part is strictly prohibited. Around Concord accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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EDITOR ’ S NOTE

JACK ROWELL

Fabulous Fall As days grow shorter and we begin to feel a chill in the air, we know it’s time to bring out our sweaters and light jackets for early morning and evening outings. The clear blue sky will soon serve as the backdrop for brilliantly colored foliage, which we look forward to “oohing” and “ahhing” every year. Harvest time is here with all its bounty, and football once again rules our weekends. Go Pats! While you’re out enjoying the gorgeous weather, stop by Dimond Hill Farm on Hopkinton Road to shop for pumpkins and other fall goodies (page 20). Jane Presby and her dedicated staff are looking forward to serving you. While you’re there, be sure to take in the spectacular view looking out over Concord. This year marks a very special milestone for Concord, the city’s 250th anniversary (page 28). We hope you were able to take part in many of the fantastic events celebrating this remarkable occasion. Our appreciation goes to Gail Schilling for covering several aspects of the celebration and sharing the highlights with us in her article. And we love Ian Raymond’s and Stephen Arling’s photos of many fun family happenings. Here’s to the next 250 years! New Hampshire Technical Institute (NHTI) is also celebrating a birthday this year; 2015 marks the 50th year of learning at the local school (page 44). We’re sure you’ll have fun looking back on the institution’s early days and following its evolution and growth over the past five decades. Our thanks goes to Alan Blake for an informative article and for providing lots of great photos. Wherever your autumn adventures take you, stay in touch with local news and events online at www.aroundconcordnh.com. Enjoy!

DEBORAH THOMPSON

Executive Editor editor@aroundconcordnh.com

www.facebook.com/aroundconcord

Be sure to visit our website, www.aroundconcordnh.com. FALL 2015 | ar ound concord 9

CONTRIBUTORS Stephen Arling Stephen, a native of New Hampshire, travels the country as a media technician for a virtual learning and continuing education company. He pursues photography interests both professionally and as a hobby. He is an Army veteran of Operation Iraqi Freedom/Operation Enduring Freedom, 1 & 2. You might run into Steve at Top O’ the Hill disc golf course in Canterbury, and gardening and cooking are two of his other interests. He loves spending time with his best friend and wife, Trina, and their two dogs, Winston and Nutmeg.

Lisa Densmore Ballard A three-time Emmy-winning television producer and host, Lisa has been a familiar face around New England for her work on PBS and for various sports and outdoor networks. An accomplished writer and photographer, she contributes regularly to over 30 regional and national magazines on various adventure travel, nature, and wildlife topics. She has written seven books, including Best Hikes with Dogs: New Hampshire and Vermont and Hiking the Green Mountains.

Alan Blake Alan was a journalist and freelance writer before becoming director of communications at NHTI, Concord’s Community College. He writes about the school’s 50th anniversary in this issue. He is also an adjunct professor at the Plymouth State University College of Business Administration, lives near New Hampshire’s lakes and mountains, and writes on a variety of topics that interest him.

Tareah Gray Tareah is a college writing tutor, associate professor, and freelance writer who lives in Bow with her sportswriter husband, Kevin, and two kids. After college, she worked at the Concord Monitor as a journalist and then earned a master of arts degree in teaching from the University of New Hampshire. She taught language arts and English for six years. Tareah enjoys spending time with her family, traveling, watching live baseball, gardening, running, and shopping.

Susan Nye Writer, photographer, and chef Susan Nye is a regular contributor to magazines and newspapers throughout New England. Her blog, Around the Table (www.susannye.wordpress.com), is filled with her favorite recipes and stories about family and friendship. When she’s not writing or cooking, Susan is hiking, biking, or kayaking near her New Hampshire home.

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AROUND CONCORD ONLINE

www.aroundconcordnh.com Online Extras

Photo Gallery Go online for lots more photos of Concord's 250th anniversary celebration.

50 Years of Learning Enjoy viewing NHTI’s 50th anniversary commemorative video on our website.

CLICK ON

www.aroundconcordnh.com and view OUR BUSINESS DIRECTORY FOR

THESE FINE SERVICES & PRODUCTS. PLEASE SUPPORT OUR ADVERTISERS Kimball Jenkins Estate McGowan Fine Art Annis & Zellers, PLLC Vinewood Development Co., LLC Dreamsicle Arts & Entertainment Group, LLC Valpey Financial Services, LLC Concord Orthopaedics Love Is Blinds Koach Karen, Career & Wellness Strategies, LLC TITLE Boxing Club Want to see your business listed here? Claim and upgrade your listing at aroundconcordnh.com.

Harvest Dinner Dessert Find the recipe online for Caramelized Brandied Apples with Ginger Gelato.

What does our newsletter include? • A summary of our most popular articles and comments from our readers • Local event listings from our calendar • Special offers from Around Concord and local businesses • Exclusive insights into upcoming features and articles and much more

CLICK ON OUR ONLINE October

CALENDAR TO SEE LOCAL

EVENTS HAPPENING IN OUR COMMUNITY, AND YOU CAN ADD YOUR OWN EVENT FREE!

JOIN THE CONVERSATION ONLINE...

aroundconcordnh.com

Feel free to drop us a line at ryan@aroundconcordnh.com, or share your comments on our site or on social media. You might even see your name in our next issue.

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AROUND TOWN

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Greater Concord Chamber of Commerce Business After Hours Events The Greater Concord Chamber of Commerce welcomes members and guests to its signature monthly networking event, Business After Hours. Held the second Tuesday of every month and hosted by a variety of venues, Business After Hours gives hundreds in Concordâ&#x20AC;&#x2122;s thriving business and nonprofit community the opportunity to network and strengthen connections while enjoying an inside look at the areaâ&#x20AC;&#x2122;s top businesses and organizations. For a schedule of upcoming Business After Hours and other programs and events, please visit www. concordnhchamber.com.

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1 Board members of Abbot-Downing Historical Society at the July BAH at the Concord Monitor. 2 Kristen Hannigan Markwith, Lisa Mills, Lori Rowell, and Tricia Ilacqua enjoy getting together at July's BAH.

Want to see photos of your event? Email them to editor@aroundconcordnh.com.

3 Lisa Filteau, Dave Hoffman, and a friend visit during BAH at Heritage HarleyDavidson in April. 4 Bridget Overson and Rick Cibotti & 5 Jessica Hunter, Jessica Livingston, Elyssa Alfieri, Alyssa Catucci, and Gary Miller meet at the June BAH at Granite Ledges. 6 & 7 Attendees at August's BAH at Sugar River Bank included Jason Sweatt and Cassandra Sweatt. 8 May's BAH was held at Grappone Automotive Group.

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out

about Into the Woods by Laurence Young (oil, 24 x 18 inches).

Discover New Artists AT MILL BROOK GALLERY & SCULPTURE GARDEN Through October 11, Mill Brook Gallery & Sculpture Garden, an award-winning venue for indoor and outdoor art, will have a wonderful new variety of visual art for people to enjoy and purchase for the home or office. The New Artistsâ&#x20AC;&#x2122; Paintings and Sculpture Exhibit features paintings and sculptures from the following New England artists. }

Above: Hidden Cottage, Rockport by David Drinon (oil on canvas, 16 x 20 inches). Right: Peaches by Earl Schofield (encaustic, 15 x 15 inches).

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Left: Leave Impressons by Debbie Kinson (oil on clayboard, 36 x 18 inches). Below: Jack's View Cape Cod by Ian Torney (oil on board, 8 x 8 inches).

B-Bop by Laurence Young (oil, 24 x 18 inches).

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out

about

Coming In by Beverly Benson Seamans (bronze, 7.5 inches high).

David Drinon retired early as a financial advisor for Boston Partners and started his second career as a painter, studying at the New Hampshire Institute of Art. He is especially drawn to plein air painting, traveling picturesque towns and coastal areas. He is currently the artist-inresidence at the Whistler House in Lowell, Massachusetts. Debbie Kinson incorporates birds into her exquisitely detailed paintings in oil, often with gold leaf. “It’s not about the birds,” she says. “It’s about what they represent to the human spirit . . . It is my desire to capture this sign of intrigue by portraying birds with imagery that promotes contemplation.” Kinson has a BFA from the New Hampshire Institute of Art. 1 8 f i n d a r o u n d c o n c o r d at w w w. a r o u n d c o n c o r d n h . c o m

Earl Schofield is head of the art department at Dublin School in Dublin, New Hampshire, and creates his multilayered paintings with encaustic. He says his work “encourages reverence of nature today, which seems to be more crucial to our well-being, on many levels, than ever before.” Schofield has a Master of Fine Art degree from the Art Institute of Boston/ Lesley University. Ian Torney is chair of the visual arts program and director of the Nesto Gallery at Milton Academy in Milton, Massachusetts. Torney paints strong, stylized landscapes where the division of sky and land merge in an abstract blur. He has traveled extensively in Europe and studied plein air painting with Eric Aho. Torney has

School of Design. Beverly Benson Seamans (1928–2012) had a long career as a distinguished sculptor, creating private and public commissions in the greater Massachusetts area. Seamans had one-person exhibits at Harvard University, MIT, and the Peabody Essex Museum. She is noted for her realistic portrayal of young children and her wildlife sculptures. Her bronzes conjure a living likeness of her subject. Like all exhibitions, New Artists’ Paintings and Sculpture Exhibit is free and open to the public. Be sure to also check out the Fall Art Exhibit at the Mill Brook Gallery from October 23 to December 24. Bring your friends, neighbors, children, and family! All artwork is for sale and inquiries are encouraged. Shipping is available on any work of art. Boy with Sailboat by Beverly Benson Seamans (bronze, 4.5 inches high).

two master’s degrees, one from the Rhode Island School of Design and the other from the Art Institute of Boston. Laurence Young exhibits widely from Louisiana to New Hampshire. His home

base is Provincetown, Massachusetts, where he exhibits regularly. His landscape oil paintings are infused with light. Young has studied with Wolf Kahn and holds a master’s degree from the Rhode Island

The Mill Brook Gallery & Sculpture Garden 236 Hopkinton Road Concord, NH (603) 226-2046 themillbrookgallery.com Tue–Sun 11am–5pm and by appointment

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b y ta r e a h g r ay photos by scott snyder

Dimond Hill Farm PRESERVING THE PAST WHILE EMBRACING THE FUTURE

historically rich harmony pervades Dimond Hill Farm. For six generations, its owners have managed to strike a balance between preserving the traditions of their storybook New England family farm and meeting dynamic modern-day demands.

From its origins nearly 200 years ago through the 1950s, Dimond Hill Farmâ&#x20AC;&#x2122;s multiple generations have milked cows, raised livestock, harvested hay, and grown vegetables. The focus for the next decade and a half changed to dairy production, and milk and cream were delivered in farmlabeled glass bottles to local homes. Fresh fruit and vegetables took the

Pumpkins and other varieties of fall produce are plentiful at Diamond Hill Farm.

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“The farm has survived because it needed to change for the times,” says Jane. “When one lifestyle of farming disappears, another one needs to be recreated to answer the needs of the people and the changes of the demographics and the lifestyles.”

place of dairy by the early 1970s, and by the late 1990s, sixth-generation and current owner Jane Presby started building high tunnels for growing tomatoes. She has since built four others that allow her to expand her crops and get a jump on the growing season. Today, sweet raspberries, juicy tomatoes, sleek cucumbers, and hearty salad greens are among the fresh offerings at Dimond Hill’s farm stand, open June through October. Jane has also added homemade ice cream, pies, breads, jams, maple syrup, pickles, pancake mix, honey, mustards, and marinades made in New Hampshire, Maine, and Vermont. “The farm has survived because it needed to change for the times,” says Jane. “When one lifestyle of farming disappears, another one needs to be recreated to answer the needs of the people and the changes of the demographics and the lifestyles. You have to find your niche. That’s why the farm has been successful through time.” FE E D I NG T H E C O N C O R D AR EA

Although the pigs, chickens, geese, and horses of yesteryear no longer roam the 150-acre farm, there are four llamas to visit, and the recently restored barn built in the mid 1800s carries the scent of fresh hay that is still harvested on the farm. Dimond Hill Farm prides itself

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Shop for your favorite locally made goods and fresh produce, and visit with the llamas.

DIMOND HILL . . . A FARM FOREVER When Joseph Story Abbott purchased the 147-acre farm in 1827 for $1,850, he hired farmhands to work the land so he could concentrate on building new homes in the area. When he died in 1878, he left the farm to his son, Isaac Newton Abbott, who was deeply devoted to operating it. He added another 57 acres to the farm and did some timber harvesting. Isaac Abbott’s son, Joseph Newton Abbott, took over the farm from his father and later passed it on to his daughter, Marion Chase Presby. Her son, Abbott Austin Presby, took over from there, and his daughter, Jane Abbott Presby, operates the now approximately 150-acre farm to this day. “Joseph Newton Abbott was a progressive visionary,” says Jane of her great-grandfather. Abbott provided lumber from the farm to have more progressive, Victorian buildings built. He expanded the barn to include more animals and added milking machines. “It was a multipurpose farm; it’s always been a multipurpose farm.”

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“I decided I would do food and education on the farm,” she says. “We as a people are further and further removed from our food source. Things are going to a global level. It’s hard to figure out what you’re buying.” Jane Presby continues to work the farm.

on “feeding the Concord area for six generations” and providing customers a way to bring local, GMO-free food to their kitchen tables. Jane practices integrative pest management to control invasive insects and reduce the amount of pesticides needed for healthy crops, and the practice allows the farm to be over 90 percent pesticide-free. The farm has a Facebook page and an extensive website with an updated blog for its local customers, giving them seasonal news from the farm and tips for their own gardening ambitions. Jane includes a David Letterman– style “Top 10 Reasons to Buy Local” list that includes not only better tasting and healthier produce but also investing in the future of farming. Jane was a health education teacher in Concord for 34 years, and when her father passed away suddenly, she needed to make a choice. She had worked the farm since she was a child and knew it well. “I decided I would do food and education on the farm,” she says. “We as a people are further and further removed from our food source. Things are going to a global level. It’s hard to figure out what you’re buying.” Jane’s goals for the farm focus on providing healthy food for the community and educating them about food. “Every farm has its own complexion or identity. People really

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“The other goal was to have natural and define what you are. My goal was to have really great tomatoes, and that worked well. The other goal was to have natural and sustainable practices and to be transparent. Everybody needs to know what we do. They need to be knowledgeable about what’s going on here and out there.”

sustainable practices and to be transparent. Everybody needs to know what we do. They need to be knowledgeable about what’s going on here and out there.”

A N A BUNDAN C E O F O F F ER I N G S

Dimond Hill Farm also offers a list of “Top 10 Reasons to Enjoy the Farm” that includes pick-your-own berries, visiting with Max the llama, hosting an event for 5 to 30 people, and walking the Dimond Hill Farm labyrinth that sits on the highest point of the property and is the property’s strongest energy vortex, according to an energy dowser. Visitors are encouraged to walk—barefoot or not—to meditate, celebrate, or pray in the labyrinth. The labyrinth is also on the same spot where Ezekiel Dimond, one of Concord’s earliest settlers and the farm’s namesake, built a log cabin more than 240 years ago. He fought in the Battle of Bunker Hill in 1776 and later sold the land to Joseph Story Abbott. After moving to Lee, New Hampshire, Dimond helped establish the University of New Hampshire, whose library is named in his honor. Collaborative efforts of the Trust for Public Land, the Five Rivers Conservation Trust, the Historic Preservation Alliance, and Equity Trust as well as neighbors and community members have allowed Dimond Hill Farm to be held in an agricultural easement so it can continue to exist as an active farm with no further land development for generations to come. Dimond Hill Farm took part in Concord’s 250th anniversary celebration in August by joining two other farms for Agricultural Heritage Farm Day. All the original buildings still stand on the farm, although they are “always in a state of repair,” says Jane. The farm also sells Christmas trees and wreaths and provides hiking trails that are free and open to the public. They extend from the farm to the New Hampshire Audubon McLane Center and are enjoyed by birdwatchers and artists alike. Dimond Hill Farm 314 Hopkinton Road Concord, NH (603) 496-8218 dimondhillfarm.com 10am–6pm, June through October

Online Extra Find extra photos at www.aroundconcordnh.com.

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Downtown Shopping Discover Concord’s Main Street

Endicott Furniture

Things are Cooking

Rowland Studio

12 South Main Street Concord, NH (603) 224-1421 www.endicottfurniture.com

74 North Main Street Concord, NH (603) 225-8377 www.thingsarecooking.com

23 North Main Street Concord, NH (603) 225-2322 www.rowlandstudio.com

Hours: Mon–Fri 9am–6pm Sat 9am–5:30pm

Zoe & Co.

Hours: Mon–Sat 9:30am–6pm Sun 11am–4pm

Dips Frozen Yogurt

92 North Main Street Concord, NH (603) 224-2727 www.zoeandcompany.com

138 North Main Street Concord, NH (603) 856-8588 www.dipsfroyo.com

Hours: Mon–Sat 10am–9pm Sun 11am–5pm

Hours: Mon–Thu 11am–10pm Fri–Sat 11am–11pm Sun 11am–10pm

Detailed Stained Glass

Hours: Mon–Fri 9:30am–5:30pm Sat 10am–4pm

Joe King’s

24 Pleasant Street Concord, NH (603) 224-7100 www.detailedstainedglass.com

45 North Main Street Concord, NH (603) 225-6012 www.joekings.com

Hours: Mon–Fri 10am–5:30pm Sat 10am–4pm

Hours: Mon, Wed, Sat 9am–6pm Thu 9am–7pm, Fri 9am–8pm Sun 10am–5pm FALL 2015 | ar ound concord 2 7

BY GAIL THORELL SCHILLING PHOTOS BY STEPHEN ARLING

I A N R AY M O N D

Concord

Celebrates Years

A YEAR OF ACTIVITIES REFRESHES COMMUNITY SPIRIT In 2011, Brent Todd sat at his kitchen table gazing at a ceramic trivet, a souvenir from Concord’s Bicentennial in 1965. “I thought, ‘Gee, the 250th anniversary is coming up in a few years.’ So I put out feelers.” The rest is, of course, history—of Concord Coaches and founding fathers and mothers, of a time capsule, of productive farms, and local theatres. And music, athletics, a documentary, and a parade and—take a breath—the festivities continue for the rest of the year. }

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Among the many events celebrating Concordâ&#x20AC;&#x2122;s milestone were displays of Concord Coaches, a parade, a concert, and more. People dressed in period costumes added to the fun. Photos 1 & 2 by Ian Raymond. Photos 3â&#x20AC;&#x201C;6 by Stephen Arling.

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Concord

Celebrates Years Brent, Concord 250 founder and president, has lived in Concord since 2000. He is quick to point out, “The last time I put on one of these was never. A yearlong anniversary recognition can’t be accomplished by one person. It takes the dedication of many. The celebration is for the city’s residents, natives, and admirers. It’s a grassroots effort. In addition to identifying folks for donations of services, you need to locate in-kind donations. You move from ‘I wish this could happen’ to ‘let’s make it happen.’” Thanks to his involvement in Concord 20/20 and the city’s transportation advisory committee, Brent could network. His election to the City Council in 2014 provided yet more opportunities to tap local talent and “make folks aware of groups doing great work in our community.” Though only 25 percent of Concord’s 43,000 citizens are natives, the Capitol City has staying power, says Brent. “It stays true to its strengths, as capitol, as crossroads of New Hampshire. It has maintained its historic downtown and livable neighborhoods. We are so fortunate to have remarkable people who are proud to live here, and it shows. Jim Milliken is the heart and soul of the celebration. He’s Mr. Concord—and has the spirit and wealth of knowledge appropriate for heading the anniversary.”

Photos this page by Stephen Arling.

MA KE I T H A P P EN !

Jim Milliken smiles and wags his head at the compliment. The chairman of the board of directors of the Concord Historical Society was born in Concord and, apart from military service, has lived here all his life. “When Brent started asking questions about a 250th celebration, we all said, ‘Absolutely.’ The time capsule on City Plaza would be opened this year. We need another community celebration.” He reflects, “I was there in 1965, a brand-new policeman, when the time capsule was buried. So this celebration has a lot of meaning for me. It’s fun to compare what it was like then to now. I hope celebrants of Concord 250 come away with more community spirit and understanding of the importance of getting involved and a clearer understanding of their responsibility to be informed and participate in voting. And have fun!” To that end, the otherwise clean-shaven Jim has grown a professorial-looking beard for the Brothers of the Brush beard competition following the parade. }

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Photos 1, 2, 3 & 5 by Stephen Arling. Photos 4 & 6 by Ian Raymond.

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Concord

Celebrates Years CO NCO RD T H R O U G H T H E AG ES PAR AD E

A parade of more than 50 entries represented Concord’s varied heritage—from Concord Coaches to state-of-the-art emergency apparatus, high-riding bicyclists in knickers to an astronaut in a space suit, from ox team to vintage Corvettes and Cadillacs, and from sports heroes Matt Bonner and Tara Mounsey to Daisy Girl Scouts and beauty queens wearing tiaras to military women wearing camo. Governor Maggie Hassan hugged a well wisher and her dog on the parade route. Drums, bugles, and pipes, including the New Hampshire Pipers in their New Hampshire plaid, kept excitement high. The parade wound down Broadway and Clinton Streets and terminated at Memorial Field, the site of yet more activities ranging from the Brothers of the Brush beard contest to Concord’s birthday cake, along with plenty of music.

Joining the festivities is New Hampshire’s Governor Maggie Hassan. Photos this page by Stephen Arling.

E VE NTS RE FL EC T PASSI O N S AN D P ER S O N AL I TI ES

Concord 250 Project Manager Kim Murdoch says, “I am absolutely thrilled that the weeklong, citywide offering of events reflected the diverse personalities and passions of our remarkable volunteer planning team. The Concord City Celebration Week lineup included happenings that were indoors and outdoors, cultural and agricultural, historic and athletic, with a parade and fireworks added to the mix. We’re exceptionally grateful to our dedicated team of volunteers, generous sponsors, and all of the attendees.” In addition to being the seat of government and a retail center located close by both I-93 and I-89, Concord has strong agricultural roots. On Agricultural Heritage Farm Day, three working farms, Dimond Hill Farm, Carter Hill Orchard, and Apple Hill Farm, showcased their unique histories. Diane Souther, owner of Apple Hill Farm, shrugged off rain to offer an informal history and exhibits of farm implements such as a hay hook, hand-hewn beams, and historic photos. “We need to keep farming in Concord. We have a great farmers’ market for consumers to buy fresh, buy local, and talk with the producers. It’s great support.” NOW T H RO UG H N EW Y EAR ’S

Kim continues, “Concord 250’s mission will be complete when the clock strikes midnight at the upcoming Cheers

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Photos this page by Ian Raymond.

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to Another 250 Years! New Year’s Eve Gala. Until then, Concord 250 events continue through December 31.” (For details, visit Concord250. org.) “We want to be good stewards of this spotlight and spread the word about people, organizations, businesses, and places that make our community great. My hope is that the scores of folks who enjoyed Concord City Celebration Week will be newly committed to engaging in the Concord community over the next 50 years and beyond.” Tim Sink, president of the Greater Concord Chamber of Commerce adds, “This celebration is really a matter of local pride. Concord is still home to many people who were born here, and it is a community that is loved equally by those of us who have adopted it as our home. We enjoy a rich history that needs to be celebrated and shared.” Jim Milliken, a US Army Vietnam veteran, concludes, “We all have a responsibility to give back to our community. This year you have a chance to see [your city] and reintroduce yourself. This is the beauty of Concord: any citizen in our community can get involved at any level. Our community leaders are all accessible. They’re all good people and don’t hide behind titles. If you’re willing to take that step, you can be a good citizen and get involved and make a difference. It doesn’t matter who you are. You don’t have to be elected to make it happen.” After all, Concord 250 started with just a trivet and conversation. Community spirit breathed the life into it.

Online Extra Enjoy an online photo gallery of local celebrations at www. aroundconcordnh.com.

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Photos this page by Ian Raymond.

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TRAVEL LOG

BY LISA DENSMORE BALLARD

PHOTOS BY LISA DENSMORE BALLARD,

PA R K E R D E N S M O R E , A N D J A C K B A L L A R D

Rafting the

Grand Canyon ONE OF THE GREATEST OUTDOOR ADVENTURES ON EARTH

GRAND CANYON R I V E R

S T A T S

LENGTH: 278 miles ELEVATION CHANGE: Approximately 2,200 feet (varies with the level of Lake Mead) AVERAGE GRADIENT: 8 feet per mile AVERAGE WIDTH: 300 feet NARROWEST WIDTH: 76 feet MAXIMUM WATER DEPTH: 110 feet AVERAGE WATER DEPTH: 35 feet NUMBER OF RAPIDS RATED 6 OR HIGHER: 28 NUMBER OF CAMPSITES: 225 (from Lee’s Ferry to Diamond Creek) AGE OF OLDEST ROCKS: 1.8 billion years

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“Suck rubber!” shouted our

guide above the roar. We pressed our faces to the pontoons between our legs and tightened our grips on the safety lines just as a wall of frigid 48-degree water collapsed over us. The sizeable 16-person raft careened to the left, then bucked skyward like a badly aimed Frisbee caught in a powerful gust of wind. Another wave crashed over us, its powerful wet hands tugging tenaciously at our legs and arms. The raft jerked upward and then dove again. I resisted the urge to raise my head and peek at the roiling river. The wet tempest needed only an inch to snag and pull me overboard. }

Traveling through the upper canyon, the 16-person raft is dwarfed by the towering cliffs. Right: Heading into a stretch of “tame” whitewater. (When the standing waves grew to 10-plus feet, the author opted to hold on to the safety line rather than her camera.)

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travel log

Top left: Two girls try to approach Deer Creek Falls, where the wind off the falls gusts over 70 miles per hour. Above: A rafter leaps into the Little Colorado River. Right: The Colorado River reflects the colorful hues of the canyon late in the afternoon. Opposite: One of the many sandbar campsites tucked below the vertical cliffs.

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A 1923 USGS marker at a potential dam site that was never developed.

HUMANS IN THE GRAND CANYON

Suddenly, the craziness ended, and all was serene again. We drifted calmly below thousand-foot cliffs, the desert sun quickly warming and drying us. I glanced at my son Parker. He grinned with delight, eager for the next wild stretch of whitewater. His drugstore sunglasses tilted slightly to the left, held together with a duct-tape butterfly bandage above one lens. I was impressed that they had remained on his face after the last plunge, a 15-footer called Dubendorf Rapid, rated class 5 to 8. Unlike other rivers that are rated from 1 (flat water) to 5 (nearly unnavigable whitewater), the Grand Canyon’s Colorado River is rated 1 to 10. Each rapid has a rating range, as the size of the water and the risk of running it vary depending on the water level at a particular moment. Whitewater isn’t the only titanic trait of the Grand Canyon. Every aspect of this 278-mile natural wonder of the world is on a mammoth scale. One feels like a tiny minnow caught in a vast, unstoppable current. From the river, a mile below the famous North and South Rims, one glimpses only a narrow vertical piece of the famous red, white, purple, and gray rock cliffs that wind like a colorful labyrinth through the Arizona desert, but the views are equally dramatic, and the experience is a once-in-a-lifetime adventure. The Trip. Only 27,000 people—half the number who climb New Hampshire’s Mount Washington annually—run the Colorado River through the Grand Canyon each year. Private parties wait a dozen or more years to receive a permit from the National Park Service to run the river without a guide. Parker and I were among a group of three families from the Upper Valley and one from England traveling downriver with one of the 16 licensed commercial outfitters. }

Though Native Americans have occupied places in the Grand Canyon for over 10,000 years, the Spaniard Captain Garcia Lopez de Cardenas and his soldiers were the first Westerners to look upon it. Guided by Hopi Indians as they searched for the legendary Seven Cities of Gold, Cardenas and his troops stood on the South Rim in 1540. The bottom of the Grand Canyon remained a mystery for another 329 years, until 1869, when Major John Wesley Powell, a geology professor who lost an arm in the Civil War, led 10 men down into the canyon. A few daring prospectors, trappers, geologists, and cartographers followed him. Then in 1924, the US Geological Survey conducted the first instrument survey of the Colorado River through the canyon, looking primarily for places to build hydroelectric dams. Today, the flow through the river is greatly influenced by Glen Canyon Dam, 15 miles above the put-in at Lee’s Ferry, and somewhat by Hoover Dam, which forms Lake Mead at the bottom of the canyon. Numerous tributary creeks feed the main channel inside the canyon, as well as the Little Colorado River, which enters at mile 62.

FOR MORE INFORMATION Belknap’s Waterproof Grand Canyon River Guide by Buzz Belknap and Loie Belknap Evans (Westwater Books, 2012) Grand Canyon, The Complete Guide (4th edition) by James Kaiser (Destination Press, 2011) Grand Canyon National Park official website (includes a list of licensed commercial rafting companies): www.nps.gov/grca/index.htm

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travel log

Clockwise from top: Rafters pose in Redwall Cavern. Rafters by the Granaries, where Pueblo Indians stored food in the desert environment. A guide walks the ledgy trail beside the Little Colorado River. The author by Deer Creek Falls. A view of the canyon on a perch en route to the Granaries.

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Commercial rafting trips in the Grand Canyon range from three to 18 days. Ours was the classic 187-mile-long fivenighter, putting in at Lee’s Ferry and taking out at a helicopter pad at the Bar 10 Ranch above Whitmore Rapid. Running the rapids was the big draw for our adventurous group of six adults and 10 teenagers, but once we entered the canyon, we discovered many other intriguing aspects of this famous geologic phenomenon. Redwall Cavern. A short four miles after pushing into the water on the second day, we beached the raft at the mouth of gaping Redwall Cavern, an immense cave deeper than a football field and several hundred feet high. A Frisbee and a football quickly appeared from our dry bags. Those who weren’t showing off their rock-climbing skills at the back of the cave dove for Hail Mary passes and ran helter-skelter in the sand inside this immense riverside cavity. The Granaries. We beached the rafts at least once each day to hike. The first was up the steep canyon wall to a row of windows in the red rock. The windows were actually the openings of several granaries built a thousand years ago by the Pueblos to preserve corn and seeds in the desert climate and to prevent rodents from ravaging their food. Constructed from chunks of brick-like rock, the openings in the side of the cliff provided a spectacular perch from which to view a length of the canyon to the north and south around a great bend in the river. Endangered Species. We camped the second night at the mouth of the Little Colorado River, 10 miles beyond the granaries. As we secured the rafts to the shore, I noticed a school of odd-looking fish gathering under the shelter of the pontoons. Neanderthal-like humps protruded from their brows, continuing down their swollen backs. “No fishing,” warned one of our guides. “Those are humpback chubs. They’re endemic to the Colorado River and an endangered species.” The chubs were only one of a number of creatures FALL 2015 | ar ound concord 4 1

travel log

A raft takes its wild ride down Lava Falls, a class 8 to 10 rapid.

we saw along the riverbanks that included desert bighorn sheep, collared lizards, and scorpions. Deer Creek. The next day, we disembarked at Deer Creek Falls, a 100-foottall cascade framed by lush ferns. We bound into the emerald pool at its base, excited for the chance to shower after two nights in a tent, only to stop short and shield our eyes. The falling water created a wind of 70 miles per hour, sending a bruising spray toward all who attempted to wade toward the alluring white ribbon. We quickly retreated, opting instead to hike above the falls along Deer Creek. The ledgy trail led us through a dramatic slot canyon to a stunning oasis. A grove of cottonwoods sheltered us from the midday sun as we splashed in the refreshing creek. I soaked for an hour in the crystal clear stream that tumbled over smooth rocks into a small pool. A magical place, I half expected a water nymph to appear from under a fern, beckoning us to stay forever, but eventually our guides urged us back to the rafts. Lava Falls. On the fifth day, we floated past Vulcanâ&#x20AC;&#x2122;s Anvil, a sacred Native American site and 50-foot-tall lava island left over from a volcano that erupted 200,000 years ago. Vulcanâ&#x20AC;&#x2122;s Anvil marked the approach of the last big whitewater of the trip. Known as Lava Falls, this class 4 2 f i n d a r o u n d c o n c o r d at w w w. a r o u n d c o n c o r d n h . c o m

8 to 10 turbulent finale was a two-part descent composed of a 13-foot drop and then a 14-foot drop. Despite successfully running a number of other rapids of the same rating over the past five days, this one seemed bigger and wilder. As the raft accelerated toward the chaos, we obeyed the now-familiar call to â&#x20AC;&#x153;suck rubber.â&#x20AC;? I closed my eyes and held my breath as I felt the nose of the raft take its first dive. Water crashed over us. The raft lifted through the froth, vaulting briefly into the air, and then slamming down into the maelstrom. It bucked and kicked like a rodeo bull, but I held on, pressing my face tighter and tighter to the rubber pontoon. And then it was over. Calm returned. Everyone high-fived as our collective adrenaline rush subsided. As I watched my friends and family relax and sunbathe, warming up after this last wild ride, it struck me how much the Grand Canyon changed from one moment to the next. The barren cliffs turned into tropical microcosms wherever waterfalls or creeks flowed. The rocks themselves changed color and texture around each bend. We felt scorched by the sun, then chilled by waves. The water was flat one minute and churning the next. It was the whitewater that attracted us to this trip, but by the end of it, we had experienced so much more. Rafting the Grand Canyon had certainly lived up to its reputation as one of the greatest outdoor adventures on Earth.

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BY ALAN BLAKE P H O T O S C O U RT E S Y O F N H T I

“The

Tech”

Turns 50 NHTI IS STILL CHANGING NEW HAMPSHIRE STUDENTS’ LIVES

Seven days after graduating from New London High School in 1961, Richard Heath left the family farm in Springfield, New Hampshire, to become an Army recruit at Fort Dix. And like so many young servicemen of his era who returned five and a half years later to an economy that was quickly evolving from agriculture to technology, Rich realized he needed an education. “I grew up on a farm, and education was not a priority,” Rich recalls. “I barely made it through high school!” 1. Aerial view of NHTI today. 2. 1974 aerial photograph. 3. NHTI letters installation, 1978. 4. NHTI students at the granite sign.

Men like Rich, fresh from the military in the Vietnam War era and with few prospects, were the first cohorts to attend New Hampshire Technical Institute (NHTI) when it opened in 1965. They wanted training that would lead to good jobs in the manufacturing and technology industries popping up across the state. }

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The inaugural class in 1965 had 256 students and 16 faculty in a combined classroom/laboratory/ cafeteria building (aka Little Hall) and a dormitory for 100 men who lived too far away to commute. 2

1. Electronic data processing, 1968, one of the original academic programs. 2. 1990 computer classroom. 3. Little Hall, 1965. 4. NHTI’s first graduating class, 1966. 5. Working in the new robotics lab.

P I O N EER S AT T H E TECH

Little did Rich know that he and his peers were blazing a trail that, over the next 50 years, would provide thousands of New Hampshire students with excellent, affordable educations in fields central to the state’s economy. Earl Little, chief of the Department of Vocational Technical Education, introduced legislation in 1961 to reconfigure the voc-tech system and build five vocational institutes and a sixth school that aimed to “prepare qualified high school graduates as technicians who may serve as assistants to professionally trained personnel.” This became the New Hampshire Technical Institute, built on land that, in the 1600s, Native American 5 Pennacook lived off by hunting, fishing, trapping, and cultivating the intervale’s fertile soil. The inaugural class in 1965 had 256 students and 16 faculty in a combined classroom/laboratory/cafeteria building (aka Little Hall) and a dormitory for 100 men who lived too far away to commute. They studied electrical engineering technology, electronic engineering technology, mechanical engineering technology, and electronic data processing (the early days of computer sciences). Over the next half-century, the college’s growth

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1. Crowd at the dedication of Grappone Hall in 2009. 2. Radiologic technology training in McRury Hall. 3. A student gains hands-on experience in the Little Hall machine shop, 1976. 4. Capping ceremony, class of 1979.

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1. Visual arts study, 2013. 2. 1965 ribbon cutting. 3. NHTI’s first four presidents, George Strout, David Larrabee, Lynn Kilchenstein, and Bill Simonton. 4. Biology lab in McRury Hall. 5. Lecture in the Concord Orthopaedics Auditorium.

mirrored New Hampshire’s economy. The state’s connection to metro Boston via I-93 and I-95 in the 1970s, a housing boom in the ’80s, the high-tech boom of the ’90s, and the Great Recession of the early 2000s all spurred a return to the classroom. The college now serves more than 5,000 students each fall with more than 100 full-time faculty. There are 72 academic programs in fields from nursing and dental and radiologic technology to engineering technologies (architecture, robotics, animation and gaming, civil, mechanical, and electronic) and from criminal justice, business, and visual arts to education and computer sciences. Many hatched from “continuing education” classes that brought students to campus at night and served as incubators for new programs. The largest program is general studies, spawned by the skyrocketing cost of higher education as high school graduates seek to save thousands of dollars on the first two years of college before transferring to four-year institutions.

DINNER AND A MOVIE

Therapy, Robotics and Automation, Criminal Justice, and more

And cake too! NHTI will celebrate its 50th birthday with the premier of a short video commemoration of its 50-year history at a gala event on October 3. The college will also unveil an elegant, 80-page tabletop book with a brief history of the college and a collection of memorable events and achievements. There will be great food, live music, dancing through the decades, and, yes, cake! The birthday gala will top off a daylong celebration of activities at the campus for alumni, children, and the community. Join us as we celebrate 50 years of growth and gratitude to the community. Learn more at nhti.edu/50th.

50th Anniversary Birthday All Day! 10am • Alumni Men’s & Women’s Basketball, Soccer Fields • Alumni Co-ed Volley Ball, Goldie Crocker Wellness Center • 50th 5K and Fun Run (open to the public), Campus Trails 11am–4pm • Barbecue/Beverage Station, Parking Lot A 11am

• NHTI Lynx YSCC (11am, 1 & 3pm), • NHTI Lynx YSCC (11am, 1 & 3pm),

Softball Final 4 Playoffs Baseball Field Baseball Final 4 Playoffs Softball Field

12–4pm • Campus Tours, Student Center 1–3pm • Back to Class! Lectures & Demonstrations, Student Center: CPET/EET/AGGP, Radiologic Technology, Paramedic Emergency Medicine, MET/MFT, Nursing, Orthopedic Technology, Radiation

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1:30–3pm • NHT“EYE –scream” Social! Bistro in Sweeney Hall 12pm • NHTI Women’s Volleyball vs. Unity College 1pm • NHT Men’s/Women’s Soccer NHTI vs. Hampshire College 1:30pm • NHTI Women’s Volleyball vs. Paul Smith’s College 3pm • Women’s Volleyball Unity College vs. Paul Smith’s College 6–7pm • 50th Commemorative Video Premier & Reception, Concord Ortho Auditorium 6–10:30pm • Birthday Gala Dinner, Drinks, Dancing, Capitol Commons Dining Hall

CA MP US L I F E

At the only New Hampshire community college with residence halls, NHTI students quickly organized themselves: the Student Senate, Scientia (yearbook), the Sachem Society (now PTK Honor Society), the Outing Club, and the Radio Club, as well as drama, chess, and skeet shooting (yes, skeet shooting) among many others. In the â&#x20AC;&#x2122;70s, the cornfields around the campus became sports fields to accommodate the schoolâ&#x20AC;&#x2122;s vibrant athletics. The college was so active that students used an innovative tuition surcharge to support construction of a gym for intramural and intercollegiate sports and activities, and the Goldie Crocker Wellness Center opened in 1995. Several student activities garnered national attention. In 2005, NHTI won the US College Athletic Association Division II

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Championship for men’s basketball, posting a 31–3 record and beating Golden State Baptist (Santa Clara, California) to become the first team in New Hampshire history to win a national basketball championship. In the ’90s, the Sustainable Energy Ventures Club, a team of mechanical engineering technology students, entered the Tour de Sol and caught the attention of the alternative-energy world when their solar car, SUNGO, took first place for the commuter class in the 1996 race between New York City and Washington, DC, and first place overall in two other categories. Then SUNGO set an unofficial alternative-energy record for ascending the Mt. Washington Auto Road and in 1997 won almost every category in the Commuter Class and $1,500 in prize money. Today, NHTI has more than three dozen clubs and organizations and a dozen sports teams. As demand for skilled workers increases and the cost of a “traditional” four-year college degree soars, NHTI has continued to capture national headlines. A recent report from the Brookings Institution ranked NHTI number one in the nation for two-year colleges for its value to graduates. NHTI’s growth has continued into the 21st century, culminating with the 2009 opening of Beverly D. Grappone Hall, a state-of-the-art nursing instructional facility funded by the college’s first-ever capital campaign anchored by a one5 0 f i n d a r o u n d c o n c o r d at w w w. a r o u n d c o n c o r d n h . c o m

1. Little Hall lecture by one of NHTI’s founding professors, Bruce Ferguson, 1978. 2. Students work on patients in the Dental Hygiene Clinic, 1976. 3. Today’s campus quad, including student center and library.

million-dollar gift from the Grappone family. New Hampshire Technical Institute officially became NHTI, Concord’s Community College in 2007, a name that honors its roots and recognizes its growth from a technical school to a comprehensive community college. G O LD E N A N N I V ER SARY

As for Richard Heath, he graduated with an associate’s degree in Electronic Engineering Technology in 1967, and in 2001, he retired after 32 years from what is now Unitil as VP and General Manager. “NHTI led me down a path that allowed me to become a contributor to my community,” he says, including stints as the president of Concord Rotary, chair of the Concord Chamber of Commerce, and longtime member of the NHTI advisory board. As the longest tenured employee at NHTI, VP of Student Affairs Steve Caccia has seen a lot change over his 38 years, but he credits the college’s success to an unchanging philosophy. “Help students transform, transfer if they choose, find jobs, make good choices,” he says. “It’s what we did 50 years ago, and we are still doing it today.”

Online Extra Enjoy NHTI’s 50th anniversary commemorative video online at www. aroundconcordnh.com. FALL 2015 | ar ound concord 5 1

WHAT ’ S COOKING

BY SUSAN NYE

Harvest Dinner SPEND A FALL EVENING WITH FAMILY AND FRIENDS

utumn is a glorious time of year in Northern New England. I love the warm, sunny days and the cool, crisp nights. It is the perfect time to go for a drive, hike through the woods, or pedal down a country lane. The hills are painted with brilliant reds and gold. Our towns and villages bustle with activity. Throughout the region there are antique shops to browse, arts and crafts shows to visit, and harvest festivals to celebrate. Family farms can be found throughout the Concord area. Many farmers open their fields and orchards to visitors in September and October. You can spend an hour or two picking apples or go on a quest to find the perfect pumpkin for Halloween. In addition, many farmers are harvesting cool-weather greens, Brussels sprouts, and squash. Most farmers’ markets and many farm stands will be closing soon, so plan for at least one last visit. Don’t forget to grab a jug of fresh cider while you’re there. }

MENU Linguine with Roasted Brussels Sprouts, Bacon & Walnuts Pork Tenderloin with Mushrooms Warm Roasted Beet & Arugula Salad Savory Butternut Squash & Spinach Bread Pudding

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After a busy day out and about, gather your friends and family for a relaxing harvest feast. With so many spectacular seasonal dishes to choose from, you’ll want to entertain often. While any time is a good time to spend with special friends and family, there is nothing better than a cozy fall evening around the table. Decorating is

easy. Pick up a few rust-colored mums at the farm stand and add some bittersweet vines, gourds, Indian corn, and a mini pumpkin or two to your tabletop and mantel. A fire in the fireplace warms everything up and will add to the cozy atmosphere. Enjoy a wonderful evening with family and friends—and bon appétit!

LINGUINE WITH ROASTED BRUSSELS SPROUTS, BACON & WALNUTS Even if you don’t like Brussels sprouts you’ll fall in love with these. This versatile dish can be served as a main course, or reduce the serving size for a delicious appetizer. Serves 8 as a starter, 4 as a main course

4 slices thick-cut bacon, cut into small pieces

1 lb Brussels sprouts, cleaned, trimmed, and quartered

1 large onion, roughly chopped

1 tsp dried thyme

2 cloves garlic, minced Kosher salt and freshly ground pepper 1–2 Tbsp sherry vinegar N cup white wine O cup chicken broth, divided Kosher salt and freshly ground black pepper 8 oz linguine N cup half & half (optional) Garnish: Fresh parsley, chopped N cup toasted walnuts, chopped Pecorino Romano cheese, grated 1. Preheat oven to 400°. Cook the bacon in a large skillet over medium heat until crispy. Remove from the pan, drain on paper towels, and reserve. 2. Add the Brussels sprouts, onion, thyme, and garlic to the pan; sprinkle with salt and pepper and toss to combine and coat with the bacon drippings. Stir in the vinegar, wine, and N cup chicken broth. Bring to a boil and transfer to the oven; roast for 20 to 30 minutes or until the Brussels sprouts are tender and nicely browned, shaking the pan from time to time to brown the sprouts evenly. Add the bacon back in and the remaining chicken broth, toss to combine, and return to the oven for 5 minutes. 3. Meanwhile, cook the pasta according to package directions. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the pan with the Brussels sprouts. Add the half & half and toss to combine. If the pasta seems dry, add a little pasta water. 4. Transfer to a serving bowl and sprinkle with parsley, walnuts, and grated Pecorino Romano cheese. For a vegetarian and lighter version of this dish, skip the bacon and toss the vegetables in a little olive oil before roasting. Substitute the chicken broth with vegetable broth. For a delicious side dish, skip the linguine, omit the half & half and cheese, and enjoy the Brussels sprouts with roasted meats or poultry.

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WHAT ’ S COOKING

PORK TENDERLOIN WITH MUSHROOMS Everyone will enjoy this delicious pork with its flavorful sauce of mushrooms, wine, and a hint of cognac. Serves 8

Olive oil

1 cup dry white wine

2 (1K to 2 lb) pork tenderloins

1 Tbsp Dijon mustard

Kosher salt and freshly ground pepper 1 lb mushrooms, cleaned, trimmed, and sliced 2 shallots, finely chopped

2 tsp fresh rosemary, minced 1 tsp fresh thyme leaves N cup half & half (optional) 2–3 Tbsp cognac (optional)

3 cloves garlic, minced

1 Tbsp fresh parsley, chopped

1. Preheat oven to 375°. Heat a little olive oil in a large, oven-proof sauté pan over medium-high heat. Sear the tenderloins on all sides until nicely browned. Transfer the pan to the oven and roast for 10 minutes or until internal temperature reaches 140°. Transfer the tenderloins to a cutting board, loosely cover with foil, and let rest for about 15 minutes while you prepare the mushrooms. 2. Return the pan to the stovetop and set the heat to medium-high. Add the mushrooms and shallots and sauté until the mushrooms are lightly browned, about 5 minutes. Add the garlic and cook for a minute or two more. Stir in the white wine, mustard, rosemary, and thyme; cook until reduced by about onethird. Add the half & half and cognac, and stir to combine. Bring to a simmer, reduce heat to low, and cook uncovered for 5 minutes. Stir in the parsley. 3. Slice the pork and serve with the mushrooms.

WARM ROASTED BEET AND ARUGULA SALAD Combine warm beets with sweet onion, peppery arugula, and a sprinkle of pungent gorgonzola and crunchy nuts for a delicious fall salad. Serves 8

2 lb beets, washed and trimmed Extra-virgin olive oil Kosher salt and freshly ground pepper 1 small red onion, trimmed and cut lengthwise into thin wedges 8–12 oz arugula Shallot Vinaigrette (recipe follows) 4 oz gorgonzola, crumbled K cup pistachios or walnuts, roughly chopped and toasted 1. Preheat oven to 400°. Toss the beets in a little olive oil and season with salt and pepper. Put in an ovenproof skillet, cover, and roast for about 1 hour or until the beets are cooked through but still firm. Remove the beets from the pan. When the beets are cool enough to handle, peel and cut into wedges. Drizzle with a little Shallot Vinaigrette and reserve.

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2. Meanwhile, put the onion wedges in a skillet, drizzle with a little Shallot Vinaigrette, toss, and roast for 5 to 10 minutes or until tendercrisp. Remove from the pan and reserve. 3. About 10 minutes before youâ&#x20AC;&#x2122;re ready to serve the salad, spread the beets and onions out on a rimmed baking sheet. Reheat in a 350Â° oven until warm but not hot. 4. Put the arugula in a large bowl, drizzle with enough Shallot Vinaigrette to coat, and toss. Divide the arugula onto salad plates, top with warm roasted beets and onions, sprinkle with crumbled gorgonzola and nuts, and serve.

SHALLOT VINAIGRETTE

N cup white wine vinegar

1 tsp Dijon mustard

1 Tbsp minced shallot

1 clove garlic, minced

Kosher salt and freshly ground pepper to taste Kâ&#x20AC;&#x201C;O cup olive oil Put the vinegar, mustard, shallot, garlic, and salt and pepper in a blender and process to combine. With the motor running, slowly add the olive oil and process until the vinaigrette is thick and creamy. Store extra vinaigrette in the refrigerator.

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WHAT ’ S COOKING

SAVORY BUTTERNUT SQUASH & SPINACH BREAD PUDDING A colorful alternative to stuffing for your Thanksgiving feast, this combination of squash, spinach, and goat cheese is great anytime. Serves 8

1 lb butternut squash, cut into cubes 1 tsp dried sage K tsp dried thyme Kosher salt and freshly ground pepper 1–2 Tbsp olive oil 2 tsp balsamic vinegar 1 medium onion, chopped N cup dry white wine 12 oz baby spinach 4 cups country-style bread, cut into cubes 8 oz goat cheese, crumbled 4 eggs O cup half & half Pinch nutmeg 1. Preheat oven to 425°. Put the squash in a large ovenproof skillet and sprinkle with sage, thyme, salt, and pepper. Toss to combine. Drizzle with olive oil and balsamic vinegar and toss to coat. Roast for 15 minutes. 2. Add the onion and wine to the skillet and toss to combine. Return to the oven, reduce heat to 375°, and roast for 10 minutes. 3. Remove the skillet from the oven. Add the spinach, a handful at a time, and toss to combine. Cook over medium-high heat until the spinach is wilted. Let cool. 4. Add the bread cubes to the vegetables and toss to combine. 5. Generously butter a 2-quart casserole dish. Place half of the bread and squash mixture in the prepared dish and sprinkle with half the goat cheese. Add the remaining bread, vegetables, and goat cheese. 6. Whisk the eggs, half & half, and nutmeg together and pour evenly over the bread, vegetables, and cheese. Cover with plastic wrap and let sit overnight in the refrigerator. 7. Preheat the oven to 350°. Remove the casserole from the refrigerator and bake for 45 to 55 minutes. Remove from the oven and let sit for 10 minutes before serving.

Online Extra Find a delicious dessert recipe at www.aroundconcordnh.com. 5 6 f i n d a r o u n d c o n c o r d at w w w. a r o u n d c o n c o r d n h . c o m

ENTERTAINMENT AND DINING GUIDE FOR CONCORD AND THE SURROUNDING AREA

Dining & Entertainment Guide Enjoy dining out at these great places in and around Concord.

Voted New Hampshire’s Best Burgers New Hampshire’s Capital City has big-time taste at Main Street’s Barley House Restaurant & Tavern. Barley House burgers, which are all natural, ground fresh daily in-house, were voted best in the state by New Hampshire Magazine, Hippo Press, and Yankee Magazine. The Barley House features many local artisan producers including coffee roasters, bakers, and soda makers. We embrace the time-honored traditions of charcuterie with sausage making and bacon curing. We are committed to serving fresh fish that meets sustainable industry standards and best practices. Yes, this all happens at The Barley House. Barley means beer, and our taps pour American craft beer as well as European classics. Food is fresh, beer is cold, and the service is W.O.W. $$

The Barley House Restaurant & Tavern 132 North Main Street Concord, NH (603) 228-6363 www.thebarleyhouse.com Mon–Sat 11am–1am Closed Sun

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Beyond the Menu

SPECIAL ADVERTISING SECTION ENTERTAINMENT AND DINING GUIDE FOR CONCORD AND THE SURROUNDING AREA

Key to Symbols: $ most entrées under $10 $$ most entrées $10–$25 $$$ most entrées over $25

The Barley House

132 North Main Street, Concord, NH (603) 228-6363 The Barley House Restaurant & Tavern is Concord’s choice for top-notch food, microbrews, and Irish whiskey. The Barley House features upscale tavern food in a comfortable upbeat atmosphere. Located in historic downtown Concord. $$ Open daily; closed Sunday. www.barleyhouse.com

Granite Restaurant & Bar

96 Pleasant Street, Concord, NH (603) 227-9000 Ext. 608 Concord’s creative and exciting dining alternative, offering off-site catering. Open for breakfast, lunch, dinner, and Sunday brunch. Superb food and exquisite service put the “special” in your special occasion. $$$ www.graniterestaurant.com

Capital Deli

2 Capital Plaza, Concord, NH (603) 228-2299 With their home-style cooking, Capital Deli offers a full breakfast as well as a variety of homemade soups, sandwiches, quiche, salads, and much more. Capital Deli also offers catering throughout Concord. $ Mon–Fri 7am–3pm www.capitaldelillc.com

Hanover Street Chophouse 149 Hanover Street, Manchester, NH (603) 644-2467 Enjoy fine dining at this exquisite downtown Manchester steakhouse featuring an urban-style bar, award-winning wine list, steaks, chops, fresh fish, and a variety of seafood. $$$ www.hanoverstreetchophouse.com

The Number 5 Tavern

157 Main Street, Hopkinton, NH (603) 746-1154 The Number 5 Tavern is the newest dining experience in the area. Just off I-89, Exit 4 in Hopkinton, The Number 5 Tavern puts a modern twist on the traditional tavern menu with locally sourced meats, fish, and produce. We feature microbrews and spirits from around the state. $$ www.number5tavern.com

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Ichiban Japanese Steakhouse/ Sushi Bar & Lounge 118 Manchester Street, Concord, NH (603) 223-3301 Ichiban features 12 hibachi grills, where meals are prepared in front of you, a Japanese sushi bar, and the Koi Lounge with HD TVs. Happy Hour is Sun–Thu, 4–6pm with $2 drafts, half-price appetizers, and cocktails! $$ www.ichibanconcord.com

EJ's on Main

172 North Main Street, Concord, NH (603) 224-3463 Brick Oven Pizza & American Classics Soups & Salads • Short Ribs • Seafood Juicy Burgers • Steak Tips Dine in or take out • Breakfast daily Located in the Holiday Inn on Main Street. $$ www.ejsonmain.com

arts &

entertainment theater

music

dance

lectures

art

p Trapped Ball by Dale Rogers, through October 18, Mill Brook Gallery. t Encroaching Day by Laurence Young, through October 11, Mill Brook Gallery.

Through October 1 Exhibit: A Lady’s Day Castle in the Clouds, www.castleintheclouds.org Through October 9 Exhibit: Adelaide Murphy Tyrol Opening reception: September 11, 5–7pm McGowan Fine Art

Through October 11 New Artists’ Paintings and Sculpture Exhibit Reception: September 17, 5–7pm Mill Brook Gallery & Sculpture Garden Through October 18 18th Annual Outdoor Sculpture Exhibit Mill Brook Gallery & Sculpture Garden

LOCAL VENUES Capitol Center for the Arts

Concord City Auditorium

McGowan Fine Art

44 South Main Street Concord, NH (603) 225-1111 www.ccanh.com

2 Prince Street Concord, NH (603) 228-2793 www.concordcityauditorium.org

10 Hills Avenue Concord, NH (603) 225-2515 www.mcgowanfineart.com

The Mill Brook Gallery & Sculpture Garden 236 Hopkinton Road Concord, NH (603) 226-2046 www.themillbrookgallery.com

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SEPTEMBER

September 25 Truck Capitol Center for the Arts, 6pm September 25–26 The Sounds of Frank: Live Music Presentation Audi, 7:30pm September 27 Alan Doyle Capitol Center for the Arts, 7:30pm September 30 Bhutan: The Cloud Kingdom Travelogue with Tom Sterling Audi, 7:30pm

OCTOBER

October 1 Concord Chats: 44 South Main Street Capitol Center for the Arts, 6pm October 1 Jordan Tirrell-Wysocki Trio and David Surette & Susie Burke Capitol Center for the Arts, 7:30pm October 3 Il Trovatore: Broadcast Presentation Capitol Center for the Arts, 1pm October 3 Kevin James Capitol Center for the Arts, 7pm October 3 Piccola Opera 8th Annual Opera Competition Audi, 7:30pm October 4 Concord Coachmen Barbershop Chorus: Upstage a Capella! Audi, 2pm October 4 A Salute to Glen Miller Capitol Center for the Arts, 4pm October 6 The Beaux’ Stratagem: Broadcast Presentation Capitol Center for the Arts, 6pm October 6 The Concord Monitor and the NH Writers’ Project Present Poetry Night Audi, 7pm October 7 Mark Palenti, Pianist Audi, 7:30pm 6 0 f i n d a r o u n d c o n c o r d at w w w. a r o u n d c o n c o r d n h . c o m

Junie B’s Essential Survival Guide to School, October 1 Capitol Center for the Arts, 10am

Martina McBride, September 26 Capitol Center for the Arts, 8pm

Seth Glier, October 2 Capitol Center for the Arts, 8pm

October 17 Verdi’s Otello: Broadcast Presentation Capitol Center for the Arts, 1pm

October 9 Voices of the (603) Capitol Center for the Arts, 7pm October 14 Julie Taymor’s A Midsummer Night’s Dream: Broadcast Presentation Capitol Center for the Arts, 6pm

October 17 Community Players Children’s Theatre Project Benefit Concert Audi, 7pm

October 13 Loreena McKennitt Capitol Center for the Arts, 7:30pm

October 15 Taste of Concord Grappone Conference Center, www.tasteofconcord.com, 5:30¬8:30pm

October 17 Giselle: Broadcast Presentation Capitol Center for the Arts, 7pm

October 13–November 13 Exhibit: Spirituality and Obsession Opening Reception: October 16, 5–7pm McGowan Fine Art

October 16 Lisa Lampanelli Capitol Center for the Arts, 8pm

October 10 Los Angeles Guitar Quartet Audi, 7:30pm

October 21 An Evening of Entertainment with Loretta LaRoche Capitol Center for the Arts, 7pm

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October 21 The Jolly Rogues: Historic & Celtic Music Audi, 7:30pm October 23–December 24 Fall Art Exhibit Artists’ Reception: October 25, 3–5pm Mill Brook Gallery & Sculpture Garden October 24 Autumn Harvests for Winter Medicine: Roots, Barks & Berries Wintergreen Botanicals, www.wintergreenbotanicals.com, 10am–3pm October 28 Lori Diamond & Fred Abatelli Live Musical Event Audi, 7:30pm October 30 Halloween Howl Downtown Concord, intownconcord.org October 30–31 Murder Mystery Dinner Theater Castle in the Clouds, www.castleintheclouds.org, 6pm October 31 Wagner’s Tannhäuser: Broadcast Presentation Capitol Center for the Arts, 12pm

NOVEMBER

November 2 Symphony New Hampshire Capitol Center for the Arts, 7pm November 4 Appalachian Trail Travel Adventure with Jeff Alt Audi, 7:30pm November 4 Natalie MacMaster & Donnell Leahy Capitol Center for the Arts, 7:30pm November 5 The Price is Right Live Capitol Center for the Arts, 7:30pm November 6 Macbeth Capitol Center for the Arts, 10am & 8pm November 7 Astrid Schween, Cello Audi, 7:30pm November 7–8 New Hampshire Open Doors Mill Brook Gallery & Sculpture Garden 6 2 f i n d a r o u n d c o n c o r d at w w w. a r o u n d c o n c o r d n h . c o m

Shrek the Musical Jr., October 16–18 Audi, 16, 7pm; 17 & 18, 2pm

November 15 Gordon Lightfoot Capitol Center for the Arts, 8pm November 16 Click, Clack, Moo Capitol Center for the Arts, 10am & 12pm November 17 From the Mixed-Up Files of Mrs. Basil E. Frankweiler Capitol Center for the Arts, 10am November 17 Hamlet: Broadcast Presentation Capitol Center for the Arts, 6pm

Bob Marley, November 14 Capitol Center for the Arts, 6:30 & 9pm

Mamma Mia!, October 28–29 Capitol Center for the Arts, 7:30pm

November 17–December 19 Sandy Wadlington Opening Reception: November 20, 5–7pm McGowan Fine Art

November 20–22 & 27–29 Christmas at the Castle Castle in the Clouds, www.castleintheclouds.org

November 18 The Secret Life of Bees Capitol Center for the Arts, 10am

November 20–December 24 Artful Giving for the Holidays Mill Brook Gallery & Sculpture Garden

November 20 Colin Hay Capitol Center for the Arts, 8pm

November 21 Lulu: Broadcast Presentation Capitol Center for the Arts, 12:30pm

November 20–22 Concord Community Players: Sweeney Todd Audi, 20 & 21, 7:30pm; 22, 2pm

November 23 Dark Star Orchestra Capitol Center for the Arts, 7pm

GET CONNECTED Get listed on the aroundconcordnh.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of AROUND CONCORD (see page 12).

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LAST WORD “Climb the mountains and get their good tidings. Nature’s peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves.” —John Muir

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W W W. M O U N TA I N V I E W P U B L I S H I N G . C O M