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CONCORD SPRING 2014 VOLUME 7, NO. 2 $4.95
community• culture• lifestyle
Sweet Spring HEAD OUT & TAKE IT IN
LANDFORMS
Design, Form & Function for Your Landscape Big Jim’s Home Center Bargain Outlet Volunteer Cooks at Mt. Washington Observatory
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“People are happy to be here.” Ann and Norman Lindsay Future North End residents at Heritage Heights
Ann and Norman Lindsay can’t wait to move into their new North End cottage! For more information about our new North End cottages, call us at 1-800-457-6833 or 603-225-6999 today!
The Lindsays were so excited about moving to Havenwood Heritage Heights that they couldn’t wait for their new North End cottage to be finished. So they moved temporarily into another cottage where they’re already enjoying a maintenance-free lifestyle. After six months, Norman says, “I have yet to hear my first complaint from anyone here. People are happy to be here, and I think that speaks volumes about this place.” Making friends has been “quite easy for both of us. It’s hard not to meet other people!” The Lindsays feel that friendliness pervades the staff, too. “If you have a question, they jump out of their chair and they can’t do enough for you. They’re happy to be working here. I have yet to meet anyone who has a different opinion.”
in the company of friends.
Havenwood 33 Christian Avenue Concord, NH 03301
Heritage Heights 149 East Side Drive Concord, NH 03301
Phone: 603-224-5363 Toll Free: 1-800-457-6833 www.hhhinfo.com
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“We looked at many retirement communities, and after meeting the wonderful staff and residents at Taylor, we knew this was the right place for us.” Bob and Timmie Nolan Taylor Community Residents since 1996
Welcome to Taylor Take a good look around!
We are a not-for-profit 501(C)(3) organization with a rich history of more than a century of retirement living and service to seniors in the scenic Lakes Region of New Hampshire. Whether you want to enjoy the uniqueness of this region from the comfort of your own backyard or get out there and experience it first-hand, Taylor provides a lovely setting and an opportunity for you to live life to the fullest. As a Continuing Care Retirement Community (CCRC) we offer the full continuum of independent living, assisted living, and nursing level care to seniors.
Life the way you want to live it...
Taylor is ideal for seniors who want to live independently in New Hampshire, surrounded by the splendor of scenic lakes and mountains. We offer both apartment and cottage living - and we free you from maintenance headaches. We complement your retirement lifestyle with services and amenities to meet your every need...from entertainment to transportation.
Choices abound...
We recognize that some seniors need or want additional support, particularly as lifestyles change with age. We provide the full continuum of care including independent living, assisted living and nursing care. Our programs are tailored to meet the individual needs of each of our residents. Our goal is to help our residents stay healthy and active.
Location, location, location...
Our main 104-acre campus is located in Laconia, the hub of the Lakes Region, with its historic New England feel surrounded by the natural beauty of New Hampshire’s lakes and mountains. Laconia is centrally located, providing easy access to many options for shopping, dining, nature areas, historic sites, cultural events, golfing, boating, skiing and many other entertainment options.
Home, sweet home...
We offer you a choice of cottage or apartment living. Our cottages are singlelevel retirement homes, beautifully landscaped with practical floor plans. Our independent living apartments in the Woodside building range in size from 752 to 1395 square feet. All have living rooms, sunrooms, fully-applianced kitchens, and convenient access to numerous amenities.
See all that Taylor has to offer and schedule a visit that’s convenient for you, or request your free information packet. Call us today at 603-524-5600 or toll free at 877-524-5600. Or, visit www.taylorcommunity.org
435 Union Avenue, Laconia, NH 03246 Laconia
•
Wolfeboro
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Pembroke
contents features 24
25 Years of Living Architecture Landforms: A landscape architects collaborative in Bow. by Gail Thorell Schilling
30
New Hampshire Tile “Only as strong as its customer base.” by Tareah Gray
36
Grape Juice & Work Pants A Mother’s Day adventure. by Lisa Densmore
PHOTO BY LISA DENSMORE
6 find around concord at www.aroundconcordnh.com
spring 2014
volume 7, no. 2
A Youthful, Healthy You. For 20 years, Dr. David Weinberg has specialized in restoring a youthful and healthy appearance to skin. With a full spectrum of services designed to bring out natural beauty, he’ll work with you to enhance your appearance and rejuvenate and smooth your skin. Take the first step today and schedule your consultation with Dr. Weinberg. Call 603.224.2020 or visit ConcordEyeCare.com.
Facial Peels BOTOXÂŽ Facial Fillers Blepharoplasty Forehead and Brow Lift Surgery Midface Lifts
David A. Weinberg, MD, FACS Oculofacial Plastic Surgeon Wills Eye Hospital, Philadelphia Jules Stein Eye Institute at UCLA, Beverly Hills 000018-CEC_AC_8.875x11.5_Ad_PREP.indd 1
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2/28/14 10:33 AM
19 44
52 departments 11 Editor’s Note 12 Contributors 14 Online Exclusives 16 Around Town 19 Spotlight Recipe for adventure. by Alan Blake 44 Travel Log Take a river cruise. by Debbie Johnson
58 In the Kitchen Time for primavera. by Susan Nye 63 Smart Money Planning for the afterlife. by Amy K. Kanyuk 67 Dining & Entertainment Guide 69 Calendar of Events 76 Concord Chat by Mike Morin A moment with Gene Blake.
52 Business Sense Big Jim’s Home Center Bargain Outlet. by Ian Raymond
58
8 find around concord at www.aroundconcordnh.com
How do you picture your landscape?
A Landscape Architects Collaborative 17 Dow Road • Bow, NH 03304 603.228.2858 • fax 603.228.2859 Peter Schiess ASLA • landformsltd@aol.com
www.landformsltd.com
patios–decks–water gardens–walkways–lakeside terraces–plantings–stonewalls–stone steps–arbors–gardens–driveways–pervious paving
Land Planning, Landscape Architecture & Landscape Construction
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concord community • culture• lifestyle
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TO YOUR NEEDS.
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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© 2014. 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
A Breath of Spring After an unusually harsh winter, it seems like everyone is more than ready for warmer weather. It will be especially rewarding this year to watch as the frozen tundra of our lawns turns green again and the shriveled leaves of azaleas and rhododendrons plump up as the bushes prepare to burst forth in blooms of pink, red, or white. What a treat it is to see yellow forsythia, purple lilacs, and other flowering shrubs and trees put on their displays of brilliant color. With the arrival of spring, our thoughts turn to improving our outdoor spaces. Have you been contemplating a new stone patio, rock wall, or flower garden? Consider calling in the experts at Landforms, a landscape architects collaborative in Bow (page 24). They have the skills and knowledge to take care of every detail, leaving you with a project your family will enjoy for years. As the milder temperatures coax us outdoors, why not plan for a special outing? Bring out your backpacks and hiking boots and join Lisa Densmore as she takes us on a Mother’s Day hike up Mt. Welch and Mt. Dickey (page 36). Alan Blake is guiding us on another adventure to the top of Mt. Washington. Alan is one of a group of volunteers who cooks meals for the crew at the observatory. Join the fun beginning on page 19. You won’t want to miss our special online contest, which begins April 1. You have the opportunity to write reviews for your favorite local businesses in our 5-Star Review Contest. The business that collects the most customer reviews will win a one-page profile in our summer issue, and you could win $100 for participating. Find details online at www.aroundconcordnh.com. The staff and I wish you a beautiful spring, filled with warmth, beauty, friends, and family—all the things you love most. Enjoy!
DEBORAH THOMPSON
Executive Editor editor@aroundconcordnh.com
www.facebook.com/aroundconcord
What are your favorite days of spring? Send us your photos and we’ll select our favorites to publish in the magazine and on our website. Email them to editor@aroundconcordnh.com.
Be sure to visit our website, www.aroundconcordnh.com. spring 2014 | around concord 11
PHOTO BY MATT POTTER
CONTRIBUTORS
Geoff Forester
Tareah Gray
Alan, a journalist and freelance writer before becoming Director of Communications at NHTI, jogs regularly (though reluctantly) to stay in shape for skiing and hiking in the White Mountains. Alan is an adjunct professor in the Plymouth State University College of Business Administration and lives in New Hampton with his two teenagers.
Geoff spent eight prize-winning years as photo editor of the Concord Monitor, followed by seven more years and more awards as a photo editor at the Boston Globe. In 2001, he made the leap into full-time freelance work, becoming the photographer of choice for weddings and a variety of nonprofit organizations and schools.
Tareah is a freelance writer who lives in Bow with her husband Kevin and two children. She is an associate professor of English and a writing tutor at NHTI, Concord’s Community College.
Amy K. Kanyuk
Mike Morin
Gail Thorell Schilling
Amy is a founding member of the Concord law firm of McDonald & Kanyuk, PLLC. She concentrates her practice in the areas of estate and tax planning for high net worth individuals and families, and estate and trust administration. She writes and speaks frequently about taxes and estate planning.
Mike has been a radio and TV personality for 43 years, most recently as morning show co-host on WZID 95.7 in Manchester. His first book is his professional memoir: Fifty Shades of Radio: True Stories of a Radio Guy Being Wired, Tired, and Fired. He’s a humor columnist for the Nashua Telegraph and has written for Chicken Soup for the Soul books.
Gail Schilling, UNH ’74, writes for local and national publications. Her journalism for several Rocky Mountain newspapers earned her three awards from the Wyoming Press Association. For 15 years she has contributed to Daily Guideposts, an inspirational market. In 2011, Gail won a residency at the Jentel Artist Community in Wyoming to draft her forthcoming memoir, Do Not Go Gentle. Go to Paris. When not globetrotting, Gail teaches writing and ghostwrites memoirs for refugees.
Alan Blake
12 find around concord at www.aroundconcordnh.com
What may be lurking in your walls & roof? Be proactive with home maintenance and save on costly repairs
Expert Consultation We will determine if your house is shedding water properly. We will also check to be sure the systems in your home are functioning at their best. Troubleshoot your home for an upcoming sale. Our certified inspectors check for safety and health-related issues throughout your home. We were developed by a licensed contractor to help answer questions about your home. Call or email today to schedule a free in-home consultation and explanation of our services.
Your Personal Home Maintenance Advocate 603-227-9790 • www.inhomeinform.com • inhomeinform@gmail.com
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THESE FINE SERVICES & PRODUCTS. PLEASE SUPPORT OUR ADVERTISERS All in the Details Interior Design Annis & Zellers, PLLC Better Hearing Center Bow Plumbing and Heating Concord Camera DB Ultimate Fitness, LLC Epsom Tool Rental Experience Travel H. R. Clough Companies Kimball Jenkins Estate
Online Exclusives 5-STAR REVIEW CONTEST
Join us in supporting local businesses by participating in our online contest. There’s nothing better than the feeling we get from the place we call home. From the friendly people at your neighborhood bank to the local coffee shop where you always run into a friend, these places help make our community special. Please join us in thanking the businesses that offer goods and services and are always there for us by writing a review for your favorite. The business that collects the most 5-star customer reviews between April 1 and May 16 will win a one-page profile in the Summer 2014 issue of Around Concord, and you could win $100 cash just for doing so. We’ll also be highlighting many of these businesses online at www. aroundconcordnh.com throughout the contest. Be sure to check them out and share your favorite experiences in the comments. Visit www.aroundconcordnh.com to leave your review. from page 36
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Enjoy viewing more photos online of Lisa Densmore’s Mother’s Day hike.
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Tasker Landscaping The Barley House The Granite Group Total Climate Control
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CLICK ON OUR ONLINE CALENDAR TO SEE april LOCAL EVENTS HAPPENING IN OUR COMMUNITY, AND YOU CAN ADD YOUR OWN EVENT FREE!
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• Insights from our community, and much more . . .
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AROUND TOWN
RECOGNITION RECEPTION Photos by davewhitephoto.com
Michael B. Green, Concord Hospital President & CEO, was honored during a special reception on December 12, 2013, to recognize his tenure of over 21 years at the helm of the organization. Many board members, hospital staff, and friends were on hand to wish him well as he steps down.
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9 1. Lillie, Mike, & Andrea Green. 2. Muriel Schadee, Dr. Gerry Smith, Maureen Oliver & Dr. Ron Oliver, David Conley. 3. Jack & Kim Hutton. 4. Mike & Andrea Green, Bruce & Beth Clow. 5. Robin Moore, Shawn & Jayne Millerick. 6. Dr. Walter Dueger, Mary Boucher, Dr. Caroline Dueger, Dr. Skip DeVito. 7. Dr. Sean & Susan O’Connor, Dr. Tanja VanderLinde. 8. Dr. Joel Berman, Dr. Bryce Lambert. 9. Michael Lenehan, The Honorable Sylvia Larsen, Jeff Zellers. 10. Mike Ruedig, Dr. Paul Urbanek, Michael Lenehan. 11. Maureen Oliver, Susan Heinecke. 12. Bill Chapman, Muriel Schadee. Want to see photos of your event? Email them to editor@aroundconcordnh.com. spring 2014 | around concord 17
SPOTLIGHT
|
BY ALAN BLAKE
Recipe for Adventure
A UNIQUE “VACATION”—COOKING FOR THE WEATHER CREW ATOP MOUNT WASHINGTON
st at th
M an at th
W
hen a hiking friend suggested taking a week off to cook for the weather crew atop Mount Washington, I thought that perhaps an altitude adjustment was just the thing for a much-needed attitude adjustment. Actually, volunteering for kitchen duty at the Mount Washington Observatory (MWOBS) Weather Station is not so much a vacation as an adventure. Preparation instructions, for instance, remind you to bring a toothbrush and, by the way, be prepared to hike down the mountain in snow and ice, wind and fog, and subzero temperatures should, say, the roof get blown off the building.
Volunteer cooks Alan Blake and Adam Treadwell return from their week atop the rock pile.
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| around concord 19
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1. Volunteers find time to enjoy breathtaking views, photography, and day hikes from the summit. 2. In addition to the crew, volunteers cook for other volunteers, like carpenter Wild Bill, who work up a hearty appetite! 3, 4, and 7. Mt. Washington’s famous extreme weather was in full force during the author’s stay in May, including 122.7 mph winds, rime ice, and heavy fog. 5. MWOBS meteorologist Ryan Knapp eats well when frequent volunteer Harriet Resnicoff works the kitchen. 6. The crew likes cookies and muffins! 8. Volunteer cook Anne Stowe in the quiet of the kitchen during dinner prep.
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Okay, that’s an exaggeration. But you have to be prepared to work, spend a week of communal living shrouded in fog, and have the physical ability to hike down the mountain in an emergency—even in winter’s grip. Yet this is the most popular volunteer opportunity at MWOBS. Members of the nonprofit Mount Washington Observatory organization from all over the country sign on for an eight-day shift with the crew at 6,288 feet. Your primary chore is preparing the evening meal for the three-person observatory crew, one or two interns, and any staff, researchers, volunteers, or visitors who might show up for the night. If you’ve cooked a Thanksgiving dinner for 15 or so of your closest friends and family, you’re ready. The larder is surprisingly robust, so you’ll have plenty to work with. And the kitchen, though small, has everything you’ll need to boil, broil, roast, poach, fry, sauté, and bake yourself into a caloric coma, including an ample assortment of herbs, spices, utensils, and accessories. CULINARY CHALLENGES
There are some interesting challenges, of course. Not just finding a substitute for fresh garlic or accommodating that occasional vegan visitor but perhaps hacksawing a frozen, 20-pound roast pork to a more suitable dinner portion. Or figuring out why your pasta takes so long to cook or your favorite muffin recipe came out gummy (it’s the altitude). But the crew is gracious. They don’t expect gourmet meals. In fact, they are very busy and somewhat sedentary during their long work week, so their appetites are modest. My cocook Adam whipped up a simple-yetdelicious chicken Parmesan that went spring 2014
| around concord 21
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over particularly well. And keeping a ready supply of bacon and cookies on hand seems to keep everyone in good spirits. Spending a week with strangers and sleeping in bunk beds, especially if the weather keeps you cooped up, is a bit like summer camp. Surprisingly, MWOBS has many modern conveniences: plenty of running water for toilets and showers, Internet, cable, telephone, and a well-stocked library of movies and books. (Ominously, one of the selections is Nicholas Howe’s Not Without Peril: 150 Years of Misadventure on the Presidential Range of New Hampshire.) The MWOBS crew uses these tools to tell the media and public about interesting events on the summit, but you can use them to stay in touch with family and the rest of the world during your stay. One of the draws to volunteering at MWOBS is the opportunity to explore the “Home of the World’s Worst Weather.” I’ve hiked Mount Washington several times, but living atop the rock pile in a real, working weather station is something else. Day trips to Lakes of the Clouds, Tuckerman’s Ravine, and the Alpine Garden, for instance, began with a peculiar-feeling descent. My cooking partner spent his spare time capturing photos of the breathtaking vistas, rime ice (in May!), and on the last day of a fog-shrouded week, a glorious sunset from the summit parapet. The highlight, however, was a night spent listening to the on-duty observer report the rising wind velocity. At 80 mph—beyond hurricane force—she suggested it was time to “go out and play!” Following her lead, we “crab walked” to the “precip” can for a routine weather observation, while gusts whipped to 123 mph! (Check it out at the MWOBS website archives, May 27, 2013.) It was spectacular . . . and thrilling . . . and scary! EXTREME CONDITIONS
The weather is a constant topic on the mountain, both for novelty and survival. We learned that the combination of extreme cold, wet, high winds, icing conditions, and low visibility consistently found atop Mount Washington
For many of us, New Hampshire’s peaks become an addictive draw. Priscilla Simm, for instance, did her first stint as a volunteer cook at MWOBS in 1996 and has been returning ever since. “The White Mountains have been a meaningful part of my life since I started hiking about 23 years ago with a group called the Mountain Goats,” she says. are due to the “tailpipe” effect. Despite its relatively low elevation (6,288 feet), Mount Washington is located at the confluence of three major storm tracks, and being the highest point in New England, it generally takes the brunt of passing storms. The steepness of the slopes, combined with the north/ south orientation of the range, causes the winds to accelerate dramatically as they rise up from the valleys. Another fascinating tidbit is the phenomenon of “lenticular clouds,” orographic wave clouds that . . . well, check it out for yourself at “Extreme Mount Washington,” the entirely re-imagined interactive museum that opened this spring. During this visit in May, visibility ranged from a whiteout fog of 75 feet to a clear-as-far-as-the-eye-can-see 100 miles. Ground conditions were mostly “icy rocks with patches of snow,” and we had 4.3 inches of snow one day. Temperatures ranged from 21 to 55 degrees, not counting the wind chill. The Cog Railway made its first trip of the season to an ice-encrusted summit that was treacherously slippery for disembarking passengers. It was a visually beautiful combination of conditions—and near catastrophic for a few ill-prepared hikers. For many of us, New Hampshire’s peaks become an addictive draw. Priscilla Simm, for instance, did her first stint as a volunteer cook at MWOBS in 1996 and has been returning ever since.
“The White Mountains have been a meaningful part of my life since I started hiking about 23 years ago with a group called the Mountain Goats,” she says. She has seen the mountain’s wrath, when a routine hike turned into a thunder and lightning storm producing three-quarters of an inch of hail, yet she’s drawn to return. “An adventure of a lifetime!” she concludes. A week spent cooking atop the Northeast’s tallest peak is no walk in the woods. It’s a once-in-a-lifetime experience. Or, if the crew takes to you, they might let you come back! V
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The entry to a home is where the architecture and the landscape become one. Proper landscapes extend the home’s foyer with exciting walkways or porte cocheres out to the drive or street.
24 find around concord at www.aroundconcordnh.com
BY GAIL THORELL SCHILLING PHOTOS COURTESY OF LANDFORMS
25 Years of Living Architecture LANDFORMS: A LANDSCAPE ARCHITECTS C O L L A B O R AT I V E I N B O W
W
hat does “architecture” first bring to
mind? The Alhambra? An A-frame? How about an azalea? For landscape architect Peter Schiess, azaleas are, indeed, architectural components. His designs synthesize both inert and living materials, which respond to the vagaries of weather to create evolving spaces. Unlike the A-frame, his outdoor designs grow over time. He and his satisfied clients thrive on the change.
spring 2014 | around concord 25
An Outdoor Room
Outdoor room elements mimic those of indoor rooms, such as walks, floors, and furniture.
Schiess, president of Landforms: A Landscape Architects Collaborative in Bow, New Hampshire, offers his clients 32 years of experience designing and building living architecture. He explains, “You’re designing an outdoor room that the house is part of,” a challenge under the best of conditions. Seasonal changes, especially harsh New Hampshire winters in Hanover and the Sunapee Region where most of his clients reside, must be considered. The outdoorsman, who enjoys skiing, snowmobiling, and boating in the summer, says he loves New England but concedes that, “The design challenges are real—snow removal, seasonal colors, and seasons for blooming plants. The only things that stay the same are hardscapes— patios, walkways, etc.”
26 find around concord at www.aroundconcordnh.com
A hands-on guy, Schiess worked his way through college as a carpenter. After graduating from the College of Environmental Science and Forestry at Syracuse with a B.A. in Landscape Architecture, he apprenticed for two years, and then took the national Landscape Architectural licensing exam. He moved to New Hampshire, where he had spent summers as a kid on Lake Sunapee, and worked as a landscape architect for Matarazzo Design in Concord. “I like being outside, but it never occurred to me to own my own company.” Yet when the economic bubble burst in the late 1980s, he set out on his own. In 1990, he founded Landforms in Webster with Joe Hochrein, whom Schiess then bought out in 2000. By then, the operation had grown to
where it needed to be moved to much larger quarters in Bow, where it marks its silver anniversary this year.
Designer as Facilitator Schiess takes a personal interest in each project; in particular, he likes to help his clients articulate what they want. He explains, “Most people have a general inkling of where they want to go. Clients know how they want to feel—cozy or open in a great room—but they don’t know how to get there. My ideas help tweak theirs and blend well with what the client wants. I’m just a facilitator. Ultimately, I’m not going to live there.” He continues: “The design process starts with very generic concepts. For example, do you want a native or formal look? Do you barbecue? Have kids? Dogs? Some just want a view from inside the house. Blooming plants? Or are you allergic to bees? Other folks love to prune and move the perennials and get dirty. Details evolve. Some
All landscape elements can benefit from design. Why have a square or rectangular vegetable garden? Why not have floating steps?
spring 2014 | around concord 27
Steps that come in sets of four or six are far less daunting than an entire flight.
E BEFOR
companies show you just one idea. We use a broad brush and show multiple ideas. I help design a landscape so it fits the client’s lifestyle.” That design can begin early, says Schiess. “Sometimes a client has bought property and has no idea where the house should go. With the house architect, I help determine orientation of the house and how the driveway should approach it, while also considering drainage, steepness, town regulations, and often lake regulations. Then, combined with the plans developed by the architect and engineer, we develop landscape construction documents, grades, and patio and plant material selections and their layout. And it’s still only a guide.” According to Schiess, his projects are “rarely one-shot deals,” but usually phased over two or three years. The plant palette for a site, for example, is guaranteed for a year and winterized the first year. Though Schiess advocates the use of hardy indigenous plants, some clients may choose species “at the limit of their growing zone, such as a Japanese maple, which prefers a warmer climate.” The final decision belongs to the client.
“How to Dig a Hole”
AFTER
28 find around concord at www.aroundconcordnh.com
Landforms builds about 99 percent of what it designs, including all the earthwork except for irrigation and routine maintenance. “All of us are professionals. Many of my 10 employees have been with me 14 to 17 years, and seasonal employees frequently come back for multiple seasons. Each project has a separate foreman, and I would say we’re the most efficient landscape contractor that I’ve ever seen. Efficiency without compromising quality is crucial. We even teach guys how to dig a hole because we believe there are ways to do it that make the next step easier. My guys are hard workers, the best. I think if all my employees see me working hard, doing the least desirable job, then they won’t complain. I firmly believe that their motivation comes from seeing how hard I work.” Schiess genuinely enjoys his clients. “One of the unique things about us is that I meet the client face-toface from day one until completion. I hand deliver the bill to make sure everybody is happy, and I’ve never had
E BEFOR
“Each project has a separate foreman, and I would say we’re the most efficient landscape contractor that I’ve ever seen. Efficiency without compromising quality is crucial.”
Every outdoor space has a purpose, and the size of that space has to be in proportion to the home.
— Peter Schiess an unhappy client in 25 years. They take a real interest in the landscape as much as the house. There’s nothing better than working with a client who is interactive with new landscape ideas even two or three years down the road.” Those trends include more native materials, like lilacs, maples, birches, and fir, and new elements such as outdoor kitchens, granite furniture, and fire tables. “That’s art. Each piece of stone is different and you have to work with it.” Native New England stone, especially granite, is Schiess’s favorite. Seeing such a transition from paper to the built environment gives Schiess tremendous satisfaction, and he looks forward to the projects that await construction this silver anniversary year. What is his dream job? “I’m doing it.” V
Landforms: A Landscape Architects Collaborative 17 Dow Road Bow, NH (603) 228-2858 www.landformsltd.com
Support local businesses by participating in our 5-Star Review contest online at www.aroundconcordnh.com.
spring 2014 | around concord 29
B Y TA R E A H G R AY
P H O TO S B Y I A N R AY M O N D
New Hampshire Tile “ONLY AS STRONG AS ITS
CUSTOMER BASE.”
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Customers shop New Hampshire Tile’s wide selection of glass and stone mosaics, which are mesh-mounted, readily available, and easy to install, and they make great complements to some of the more neutral tile selections.
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our generations of Smethursts have passed the torch to one another, each contributing honorably to a 70-year journey to expand a tile distribution business to four locations. Together they have weathered recessions, evolved their product line, and nobly met the demands of the construction industry. ď ˝
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Shower vignette featuring Alaska White 3�x6� beveled field tile and Island Stone black and tan pebble floor. Wide variety of unique accent samples. Experienced staff is on hand to offer deign selection services. Displays throughout the showroom give customers ideas for their projects. Extensive natural stone tile options are available. Shower vignette featuring Florida Tile Renaissance Brun and Crema in a simplistic yet charming layout. Custom tile backsplash using Stone Impressions patterned accent tiles and tumbled limestone field tile.
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“We purchase our stone directly from the quarries in Italy, Turkey, and Brazil,” says Smethurst. “We purchase porcelain tile from many manufacturers in the United States as well as Italy, Spain, and Turkey.” Today Bill Smethurst is at the helm and steering New Hampshire Tile Distributors in Pembroke and New Hampshire Tile II in Manchester in a new direction. After much thought, he decided to merge with Connecticut-based Ferazzoli Imports of New England to form one Galleria Stone & Tile company. With the Manchester store relocating to Merrimack and Smethurst’s brother Bob adding his Malden and Burlington, Massachusetts, locations into the mix, Galleria Stone & Tile will have seven stores in all; the original is in Middletown, Connecticut, and two were acquired in the past few years in Guilford and Brookfield, Connecticut. Smethurst foresees even more New England stores in the future.
NEW V EN T UR ES , OR IGINA L VAL U E S Both New Hampshire Tile and Galleria Stone & Tile are family-owned businesses, and now the Brady-Bunch blending of the two families will create a new venture for both families while still honoring the original heart and soul of each one. “We have many of the same people, same management, same core employees; some have been there for 20 years,” says Smethurst. “I feel that both businesses were successful, and the best way to continue the success is to bring both together under one name. Now we are one family as the owners of Galleria Stone & Tile.” There are 26 employees in the two New Hampshire locations and 230 companywide. Smethurst’s great-grandfather and namesake William Smethurst hailed from England and started the business in a one-car garage in 1943 in Medford, Massachusetts. Grandfather Harold moved it to Malden, Massachusetts, in 1948, and dad Bob (Senior) is the face of the third generation and has lived by the slogan, “A business can only be as strong as its customer base.” spring 2014 | around concord 33
Natural stone collection featuring marble, travertine, limestone, and more.
Bill has been running the New Hampshire operations since Bob Sr. purchased the Pembroke location for distribution in 1988, and in 1996, they added the Manchester store. All locations sell ceramic tile, marble, and granite to builders, architects, and homeowners. Tile and stone products run from basic ceramic tile to high-end, innovative products. Most of the company’s products are mid range on the price spectrum. The locations include both showrooms and warehouses with material on hand to take home. They carry not only stone and tile manufactured around the world but also setting and waterproofing materials as well as cleaning and care products. “We purchase our stone directly from the quarries in Italy, Turkey, and Brazil,” says Smethurst. “We purchase porcelain tile from many manufacturers in the United States as well as Italy, Spain, and Turkey.” 34 find around concord at www.aroundconcordnh.com
E VO LVING A ND EXPANDING Patty Byers of Warner has worked at the Pembroke store for nearly two decades. She, Smethurst, and another employee worked in a tiny showroom, and Smethurst leased storage space to serve as a warehouse. Everything is now under one roof with the showroom expanded by several times its original size. Byers has witnessed both the store and its products evolve with the times. These days, she sees porcelain tile—referred to in the industry as digital technology porcelain—overtaking ceramic tile in popularity. Customers love the durability, variety, and detail of this new product. Dealers all over New England work with Byers and other employees of New Hampshire Tile, and she has been a part of the company’s growth that now extends into every New England state and parts of New York, New Jersey, and Pennsylvania. “To have seen the way this business has evolved and expanded over the past 26 years has been amazing,” she says. Byers thinks of her fellow employees as family. “You just get to know the people well,” she says. “The core group remains the same. The Smethurst family has been a wonderful family to work for. They’ve taken very good care of us over the years. I’ve been proud to be part of this extended family.” Many of New Hampshire Tile’s customers are multigenerational businesses as well. They are family-run businesses
with longtime employees like Pike Construction Custom Home Builders in Bow, which has been building homes for 40 years and working with New Hampshire Tile for over 30 years. “New Hampshire Tile has been awesome. All our customers are really happy. We never have any complaints,” says Gerrie Pike, who owns the business with her husband Bob. “The product is good; the service is good. They are really good with people who need help visualizing things, and they keep everyone within their budget and on track.” Smethurst thinks just as highly of his business relations. “Through all the economic downturn and poor economy, we have to thank our customers for continuing to remodel, build new homes, and help to keep us growing every year for over 25 years. It was a lot of hard work by my very faithful staff that I feel very fortunate to have by my side through the entire growth. I could not have done it alone.” V New Hampshire Tile 95 Sheep Davis Road Pembroke, NH (603) 225-4075 www.galleriastone.com
Support local businesses by participating in our 5-Star Review contest online at www.aroundconcordnh.com.
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STORY BY LISA DENSMORE PHOTOS BY LISA DENSMORE AND JACK BALLARD
grape juice &
WORK PANTS A MOTHER’S DAY ADVENTURE
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Opposite: The author pauses atop one of the many patches of open slab on the Welch-Dickey Loop. This page: The view descending Dickey Mountain.
I
t never occurred to me to celebrate Mother’s Day with a hike in the White Mountains. Mid May can be dicey on the trails. The weather is as likely to be damp and chilly as dry and mild. Mud season wanes but still mucks up one’s boots. The trails can be saturated down low from rain and up high from the rocky soil shedding its frozen mantle. If one follows the leave-no-trace policy, foot traffic on wet backcountry paths exacerbates erosion. However, my son Parker, a sophomore at Holderness School, was hot to hike as an afternoon prelude to a Mother’s Day dinner at the Italian Farmhouse in Plymouth. Last fall he had hiked the loop over the twin peaks, Welch Mountain (elevation 2,605 feet) and Dickey Mountain (elevation 2,734 feet), near Campton. He was eager to guide me on the 4.4-mile route. “It’s short and sweet,” said Parker. “You don’t have to walk through miles and miles of forest only to reach a little rock outcropping. There’s lots of open rock!”
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Clockwise from top: View of Welch (right) and Dickey summits from the cliffs on Dickey. Approach to the first lookout on Welch Mountain. Typical of spring, a wet patch of trail approaching Welch Mountain. Parker Densmore and the author pass by a wall of rock on the WelchDickey loop. In May, many wildflowers and flowering shrubs abound by the trail.
38 find around concord at www.aroundconcordnh.com
“I wonder who Welch and Dickey were,” I pondered aloud between sips from my water bottle. “The two dudes who probably first hiked this loop,” replied Jack. “Grape juice and work pants!” exclaimed Parker.
I excitedly agreed, as the WelchDickey Loop had been one of my favorites while working on my book, Best Hikes with Dogs: New Hampshire & Vermont, a decade earlier. I stumbled across this delightful hike in the Appalachian Mountain Club’s White Mountain Guide. Its description sounded like an easier alternative to the Tripyramid Massif across the valley, which, with its slides and rocky ledges, was definitely not dog friendly. Welch and Dickey turned out to be a delight, not only for mountain-savvy canines but also for humans, with its patchwork of open slab and magnificent, sustained views. I liked the loop so much I included it in my book, Hiking the White Mountains, six years later. I was curious to see if the route had changed. What’s more, I figured with so much exposed slab, at worst the trail would be muddy on the short approach but dry over durable surfaces once we started climbing.
INTO THE WOODS From the sizeable parking lot at the trailhead, Parker, my sweetheart Jack, and I shouldered our daypacks and started up the path toward Welch Mountain. I like to hike the loop going up Welch and down Dickey, the more common direction. Even if the lot filled up, we would see only those who caught up to us on the trail or those we passed. It makes the hike feel less crowded even on a fair midsummer day. Mid spring, we had a good chance of seeing more spring peepers than people on the path. A bigger consideration was how wet the weather had been. This hike can be a treacherous one if the rocks are wet. Though clouds amassed above us, the weather forecast held only a small chance of rain. We threw our raincoats in our packs just in case, and then headed into the woods. At first, the well-used trail followed a substantial brook. We crossed the
DIRECTIONS Directions to trailhead: Take Exit 28, Campton/Waterville Valley, off I-93. Go about 6 miles on Route 49 toward Waterville Valley. Turn left on Upper Mad River Road. Turn right on Orris Road. The trailhead and a substantial parking lot are 0.6 mile on the right.
FOR MORE INFORMATION Waterproof White Mountains Trail Map: New Hampshire & Maine, www. mapadventures.com White Mountain National Forest, www.fs.fed.us/r9/white Best Hikes with Dogs: New Hampshire & Vermont (The Mountaineers Books, 2004) Hiking the White Mountains (FalconGuides, 2010)
spring 2014 | around concord 39
Above: A hiker on a broad slab on the ascent up Welch Mountain. Near left: The substantial cairn in the col between Welch and Dickey. Far left: The author takes a break while descending the rocky shoulder of Dickey Mountain.
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brook, stepping on large rocks, then continued up the other side of the brook on an easy grade. The path climbed through an airy forest, heading south, but soon it bent to the east, traversing the first impressive length of slab. At 0.9 mile, we veered right over open rock, reaching a fine open perch with a view of the valley and Route 49 below. Tripyramid and the Sandwich Range formed the opposite wall of the valley. We could see Dickey Mountain, a rocky knob to the left. Shin-high wild blueberry bushes bloomed around us, their delicate pale bells teasing us to return in July when they had ripened into tiny sweet orbs. Above that first clearing we followed the painted blazes and small rock cairns closely. The trail weaved around shrubs and trees and over open bedrock. It was easy to follow if we paid attention—but quick to disappear if we didn’t. We stopped frequently to look around. To the southwest, bare ski slopes streaming like pale green ribbons down Tenney Mountain drew my eye each time we paused. We squeezed between two boulders, then crossed another expanse of granite, climbing steadily higher. The vista expanded to a 360-degree jawdropper as we crested the summit of Welch Mountain at 1.9 miles. The hulk of Mount Mooselauke loomed beyond Dickey Mountain to the northwest. Tripyramid continued to dominate the view across the valley, towering to the southeast. “I wonder who Welch and Dickey were,” I pondered aloud between sips from my water bottle. “The two dudes who probably first hiked this loop,” replied Jack. “Grape juice and work pants!” exclaimed Parker. “I bet Mr. Welch and Mr. Dickey drank grape juice from their canteens,” I speculated, going along with the joke. “And wore khaki-colored pants,” added Jack, his blue eyes twinkling. “They might have been green pants,” replied Parker. “Was the grape juice purple or white?” I continued.
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HEADING FOR DICKEY MOUNTAIN We continued to speculate about Mr. Welch’s and Mr. Dickey’s inaugural climb up their namesake peaks as we spring 2014 | around concord 41
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left the summit of Welch Mountain and headed toward Dickey Mountain. The trail descended over more ledges to an inordinately large cairn in the saddle between the two peaks. From there, we entered a grove of spruce trees before heading up again, first over slab, then over roots and rocks. The trail was narrow and eroded through this area, but after a short scramble, we broke onto another expanse of bedrock just below the summit of Dickey. Welch was clearly visible behind and below us. We could also glimpse the end of Squam Lake to the south. At 2.3 miles, we summited Dickey and were rewarded with yet another spectacular view, this time of the Franconia Ridge and the Cannon Cliffs to the north. From there, we descended a rock ridge with a cliff to our left. As on Welch, we watched the blazes and cairns carefully. The route wound in and out of the trees and over open slab, often taking an odd turn or traversing at an unexpected angle. Just before entering the trees near the end of the ridge, I glanced back for a last view. I could see most of our route. The two patchwork humps of trees and granite had changed little over the last decade. “Grape juice and work pants,” I chuckled to myself, “What a perfect Mother’s Day afternoon adventure!” This modest loop had quenched my thirst for a hike offering memorable views without an epic effort, and my hiking shoes were still clean enough to wear into a restaurant without tracking the trail in with me. V Lisa Densmore is the author of seven books, including five guidebooks on hiking in New England and the Adirondacks. www. LisaDensmore.com.
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See more images from Welch & Dickey Mountains online at www.aroundconcordnh.com.
Concord‛s choice for upscale food, top-notch service, and fresh, local micro-brews
The Barley House across from the State House www.thebarleyhouse.com
spring 2014 | around concord 43
T R AV E L L O G |
BY DEBBIE JOHNSON
TAKE A
RIVER CRUISE See the world in luxury and comfort
The hottest travel trend right now is river cruising. River cruising has evolved from a sedate vacation for people in their 60s to 80s to one that appeals to active travelers in their 30s, 40s, and 50s. While there are now quite a few river cruise lines available, each comes with a different personality and price tag. With Tauck River Cruises having won the 2013 Travel & Leisure “World’s Best River Cruise Line” award, I am here to share their story. }
Photos courtesy of Tauck River Cruising
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Tauck riverboat in Budapest.
spring 2014 | around concord 45
From top left: Swiss Sapphire in Maastricht. Dining room and dinner plate aboard the Swiss Sapphire. Lobby of the Swiss Jewel.
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From top: Durnstein, Austria. Cycling near Durnstein with the Swiss Jewel in the background. Château Neercanne with garden.
NEVER SETTLE FOR ORDINARY It’s the “little things” that make Tauck’s river cruise experience so special. Tauck staff go above and beyond to take care of all the details and make every moment count. Uncommon access: You’ll enjoy exclusive access to behind-the-scenes cultural experiences on included shore excursions that immerse you in each destination, experiencing Europe as it was meant to be enjoyed, including private dining experiences in historic venues that go far beyond the ordinary. All-inclusive: When you cruise with Tauck, virtually every river cruise expense is included in one up-front price, including all shore excursions and unlimited complimentary beverages onboard. There are no little extras to pay for, no hidden expenses, no options sold. You get what you pay for—and then some. Intimate, club-like atmosphere: Aboard N OT YO U R AV ER AG E C R UI SE
How you see the world matters, and on Tauck river cruises, you can expect to see the sights a bit differently than you would with anyone else. Tauck’s luxurious riverboats are spacious and comfortable, welcoming you to an onboard experience characterized by the Tauck difference. Their inclusive river cruises feature personalized cruising enhanced by those “little Tauck touches,” including an intimate, club-like atmosphere onboard and uncommon access to exclusive cultural experiences on excursions ashore that are included. Tauck river cruises ensure experiences as memorable as the places you’ll visit! When Tauck launched their first river cruise in 1992, they knew that their guests would expect to cruise the rivers in the same memorable Tauck style they enjoyed on their land trips. Ultimately, the company set about assembling not only a collection of river cruises but also a
spacious, custom-designed riverboats, you’ll find that the key to intimate, club-like atmosphere is in the details. These include luxurious cabins and suites, service rivaling that of a premium hotel, and fine Europeanstyle shipboard dining with a choice of dining venues—all the little touches. Personalized cruising: You’re traveling in good company when you cruise with Tauck, well cared for with personalized, thoughtful service from at least four staff directors on every river cruise, plus an experienced ship’s crew representing the highest director-to-guest ratio in the tour industry.
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WOW! Style& ClassthatFits
T R AV E L L O G
Because the most popular cabins tend to be the largest, Tauck has created an innovative deck plan offering 22 300-square-foot suites—the most of any river cruise ship on any European river.
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Top: Emerald suite. Above: Tauck river-cruising cabin.
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fleet of custom-designed riverboats that set new standards in spaciousness and comfort. Their Jewel Class riverboats, built between 2006 and 2011, accommodate up to 118 guests. Guests enjoy an intimate atmosphere with upscale accommodations and all the built-in advantages of a luxurious private ship. All cabins face out; most have French balconies and sliding glass doors that allow guests to drink in the scenery. Public spaces—including a casual dining area aft with a 180-degree glass wall that opens, a cocktail lounge, piano bar, and dining room—boast panoramic windows throughout. Their two new Inspiration Class ships launching in 2014, the MS Inspire and MS Savor, each accommodating no more than 130 guests, will maintain Tauck’s high standards for luxury and comfort while continuing the tradition of providing the most space per guest on Europe’s inland waterways and transporting the fewest passengers of any longship (135 meters). Because the most popular cabins tend to be the largest, they’ve created an innovative deck plan offering 22 300-square-foot suites—the most of any river cruise ship on any European river. They’ve also created eight loft cabins that extend from the first to the second decks, affording guests more natural light and views of the passing scenery. E XP E RI E NC E D C R U I S E DI R EC TO R S
Four or five Tauck directors (including one Tauck cruise director) aboard every Tauck river cruise provide guests with the most complete and capable staff of any of Europe’s riverboats. With the highest tour director-to-guest ratio in the industry and a smaller number of passengers than other river cruise companies, they are able to attend to guests’ needs in ways that travelers appreciate, so they can focus on enjoying their cruise. }
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Averaging about 10 years of service with Tauck, directors personify the word “leader.” Along with the Tauck cruise director, they handle all day-today details of your river cruise, from arrival to departure, from managing all transportation, luggage handling, and hotel check-in to choreographing each day’s sightseeing on all-included shore excursions. Tauck directors are knowledgeable professionals well-versed in local cultural customs and traditions, so guests travel with someone “in the know.” Directors thrive on finding creative ways to share their love of each destination, with pleasant surprises or spur-of-the-moment opportunities along the way to make each day the best day of their guests’ river cruise. They become friends for life! Whether you’re exploring the Rhine or the Danube, the Rhône or the Seine, the Maas or the Moselle, the magic of river cruising with Tauck lies in more than just the riverboat you’re aboard or the landmarks you’ll visit. It’s in the intimate atmosphere and personal service you’ll enjoy, the places you’ll discover off the beaten path, the experiences you wouldn’t have on your own, and the connections you’ll make with people you’ll meet and the traditions they’ll share with you. Tauck never settles for ordinary because you deserve much more from a river cruise—to experience a true slice of European life and return home transformed. Where will the current take you? V Debbie Johnson specializes in vacation travel and is a certified destination wedding specialist. She may be reached at (603) 224-6519, email Debbie@experience travel.biz, or visit www.experiencetravel.biz.
Gibson’s Bookstore & Café
45 South Main Street • Concord, NH www.gibsonsbookstore.com • 224-0562
Open daily 9 to 9 • Sunday 11 to 6
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BUSINESS SENSE |
S TO RY A N D P H O TO S B Y I A N R AY M O N D
Donald Steenbeke Sr., owner of Big Jim’s, in front of his Concord location. Opposite: Big Jim’s offers a large variety of interesting items to browse. Bottom: Jim and Mary Steenbeke opened their grocery store in 1954. 52 find around concord at www.aroundconcordnh.com
ALL ABOARD! Next Stop: Big Jim’s Home Center Bargain Outlet
Located in a 65,000-square-foot facility once used to service locomotives in the old railroad yard at 287 South Main Street in Concord, Big Jim’s Home Center Bargain family, owners owners Outlet is celebrating. The Steenbeke family, rstbusiness business60 60years yearsago. ago. of Big Jim’s, started their first After serving in WWII, Jim Steenbeke married Mary, his wife, and they started a family. Early on, Jim ran a bar in the Bronx, but as his family grew, he and Mary desired a quieter life than what the city had to offer. So Jim traveled to the frontier in Greenland, where higher wages enabled him to save enough money to pack up his family and move them out to the country—to the town of Boscawen, New Hampshire.
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Clockwise from top: Helpful employees assist a customer. A kitchen display. From flooring to doors, you’ll find it at Big Jim’s. Several door styles and colors of kitchen cabinets are available.
m
et t
s Odi t d atur?
Big Jim’s Home Center Bargain Outlet
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THE FLYING YANKEE The Mission: Education, Economic Development & Tourism
TH E E A RLY DAYS
Jim and Mary opened Steenbeke’s Grocery Store in 1954. In addition to selling groceries, the store catered to the many farmers living in the area at that time. Like a traditional New England general store, Steenbeke’s stocked grain and other farm supplies, as well as some hardware items. Across the street, Jim Colby (who is now in his 90s) operated a sawmill. One day Colby asked if Jim Steenbeke would consider ordering building materials for a home construction project for which the sawmill was providing lumber. Jim agreed, and he discovered that he was able to make more money selling building materials than he had been selling groceries. Along with his three sons, Jim Jr., Ray, and Don, they grew Steenbeke & Sons Building Supply into a $30 million business, with nine New Hampshire stores located in Plymouth, Franklin, Boscawen, Concord, Suncook, Contoocook, Laconia, Manchester, and Salem. As the company grew, so did the Steenbeke family, and as the grandchildren got older, they were invited to work alongside their parents and grandparents in the family business. BI G J I M’S I S B O R N
During the economic downturn in the late 1980s and the corresponding decline in home construction, the family decided to close the Suncook and Contoocook stores. Then in April 1993 they discovered a unique opportunity. Over the years
• To enable youngsters, parents, neighbors, and guests from all over the world to better understand and experience the enormous impact that railroading has had on New England. • To reawaken them to the richness of our small downtown centers that were generated by railroading and enable them to experience firsthand what “quality of life” has meant for generations in Northern New England. • To enable present and future generations to celebrate a unique piece of American technology—to better understand how it was developed in response to a national and regional need and how the technology it utilized continues to be innovative and world-class, even today. • To allow people to read about, experience, and reconsider the impact that railroads have had on America, particularly in New England, regarding our culture and history. The Opportunity: Participating in the restoration of the Flying Yankee is a unique opportunity for enthusiasts and philanthropists alike to bring to life once again one of the great innovations from America’s golden age of industrial preeminence. More importantly, it’s an opportunity to contribute to the education of our youth, the next generation of skilled workers. They can visit and see and touch the fundamentals learned in the classroom. How You Can Help: Your financial participation in this effort, along with that of thousands of others, is the only way we will be able to achieve the important goals and objectives we have set. With the restoration of the Flying Yankee now past the halfway point, we’re asking for your financial support to finish the project and create a new home station for the Flying Yankee here in Concord, New Hampshire. Flying Yankee Restoration Group, Inc. P.O. Box 145 N. Woodstock, NH 03262 (603) 661-3317 flyingyankee@usa.net www.flyingyankee.com
spring 2014 | around concord 55
BUSINESS SENSE
FRESH IS BEST.
they had acquired a good deal of overstock, order mishaps, and discontinued items. So in honor of their dad, the three brothers opened Big Jim’s Home Center Bargain Outlet in Allenstown as a venue to sell these products and give their customers great deals on top-quality home-building supplies. It was a smashing success! Soon, many of Steenbeke’s vendors realized they could wholesale their own surplus merchandise to Big Jim’s and were happy to let these products go at great discounts, which are passed on to Big Jim’s customers. From 1993 until 2000, the family owned and operated both Steenbeke & Sons and Big Jim’s Home Center Bargain Outlet. In January 2000, two of the three brothers, Ray and Jim Jr., decided to retire and sold the Steenbeke & Sons stores, while Don took over the Big Jim’s Home Center Bargain Outlet store with his children, Don Jr., Laura, and Cathy. In 2010 the Concord facility, a massive warehouse that the Steenbekes had been leasing to a wholesale distributor, became vacant, prompting them to open the Concord location of Big Jim’s Home Center Bargain Outlet store. MAI N TAI N I N G TRAD I TI ON AL VALUES
Grow Your Own vegetables Take comfort knowing where your produce comes from
Though the Steenbekes have come a long way since their humble beginnings as a mom and pop general store—both in size and scope—they have maintained the traditional values that have brought them success over the years: a knowledgeable staff, quality products, and excellent customer service. Folks come in regularly to chat with the staff about their latest home-building projects or seeking solutions to a particular problem they may be experiencing. Some drop by to order a custom-made door (manufactured in the shop at the Allenstown facility) or to arrange for a free delivery (in the Concord area) of building materials to their home or construction site. Some come by just to visit or to discuss the latest happenings in town.
When only the freshest will do
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As we walked through the store, Don Sr. pointed out a series of old black and white photographs displayed in the showroom, depicting the railyard back in its heyday, when the building that now features a drivethrough indoor lumberyard once housed locomotives that required service. In appreciation of the building’s historical legacy, Big Jim’s is currently undergoing a renovation throughout their showroom to recreate the look and nostalgic character of an old train station. As part of this project, Big Jim’s has donated a 200-foot tract of rail in front of their facility for a display of an extremely rare, three-car dieselelectric train, the Flying Yankee (see sidebar). A fundraising effort is under way to finish the restoration that will bring the magnificent Flying Yankee back to its original glory. It has been dubbed a “rolling monument to American industry and ingenuity” and will be used as a moving classroom and as an icon for education, economic development, and tourism throughout New Hampshire. Big Jim’s is planning a grand reopening May 2, 3, and 4. They are constantly receiving new stock and special deals, so stop in to see what they can do for you! V
Big Jim’s Home Center Bargain Outlet 287 South Main Street Concord, NH (603) 227-9571 www.bigjimsnh.com
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Mill Falls Marketplace on Meredith Bay 12 Unique Shops open daily at 10 a.m. Routes 3 & 25 • Across from the Town Docks • Meredith, NH • millfallsmarketplace.com spring 2014 | around concord 57
o e
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IN THE KITCHEN BY SUSAN NYE
time for primavera IT'S SPRING IN ITALY
Prim·a·vera Pronunciation: prē-mə-’ver-ə Translation: spring Primavera! Warm and wonderful, it’s spring in Italy. It may be too chilly for a swim in the Mediterranean, but the weather is perfect for a sunny walk on the beach. Or grab your bike; Tuscany’s green hills are dotted with colorful wildflowers. Forget bundling up with coats and hats. A sweater is all you’ll need to explore the narrow streets of Florence or the grand piazzas of Rome. Even in New Hampshire, the daffodils and tulips will eventually flutter in the warm, sunny breeze. The scent of lilacs will fill the air. As much as we love them, after a winter of comfort foods, we are more than ready for a taste of spring. Thankfully, the market is filled with beautiful artichokes, asparagus, and rhubarb—just in time for an Italian-inspired spring feast. Buon appetito! 4 4
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Celebrate Spring Roasted Artichokes & Shrimp with Tarragon Aioli Spaghetti Alla Primavera Panna Cotta with Rhubarb Compote
ROASTED ARTICHOKES & SHRIMP WITH TARRAGON AIOLI Serves 6–8
Juice of 1 lemon 12 baby* artichokes Extra-virgin olive oil Sea salt and freshly ground pepper, to taste 1–1K lb jumbo or extra-jumbo shrimp 1 clove garlic, minced Tarragon Aioli (recipe follows) Prepare the Artichokes: Fill a bowl with cold water and add the juice of half a lemon. Working with one artichoke at time, remove the dark green outer leaves and cut off the top inch. Remove the stem, trim the base, and cut each artichoke in half lengthwise. Immediately place it in the lemon water to prevent discoloration. Repeat with the remaining artichokes. 1. Preheat the oven to 425°. Line a rimmed baking sheet with foil. 2. Drain the artichokes and place them on the baking sheet. Drizzle with enough olive oil to lightly coat, sprinkle with salt and pepper, and toss to combine. 3. Spread the artichokes in a single layer on the baking sheet and roast until tender, about 15 minutes. *Use 6 regular if you cannot find baby artichokes. Unlike the baby variety, you will need to scoop out the choke with a melon baller or sharp spoon and cut into quarters instead of halves. Prepare the Shrimp: Put the shrimp in a large bowl, sprinkle with the garlic, salt, and pepper, and toss to combine. Drizzle with enough olive oil to lightly coat and the juice of half a lemon, and toss again. Let the shrimp marinate for about 10 minutes. 1. Line a rimmed baking sheet with foil. 2. Place the shrimp on the baking sheet in a single layer and roast at 425° for 5 minutes or until the shrimp are cooked through and opaque. Don’t overcook. 3. Arrange the artichokes and shrimp on a platter, and serve warm or at room temperature with Tarragon Aioli.
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DID YOU KNOW? Extra-virgin olive oil is the first pressing of whole unblemished olives done within a day of harvest. www.food.com
TARRAGON AIOLI N 1 K K 1 1
cup extra-virgin olive oil clove garlic, minced tsp paprika cup mayonnaise tsp Dijon mustard Tbsp finely chopped fresh tarragon Grated zest and juice of K lemon Sea salt and freshly ground pepper, to taste
1. Put the olive oil, garlic, and paprika in a small saucepan, and cook over low heat until the garlic is fragrant, about 3 minutes. Remove from the heat and cool for 10 minutes. 2. Put the mayonnaise in a bowl, and whisking constantly, slowly add the garlic-infused olive oil and whisk until smooth. Add the mustard, tarragon, lemon juice, and zest. Season with salt and pepper and whisk until smooth and well combined. Let the aioli sit for about 20 minutes to mix and meld the flavors. This can be made ahead, covered and stored in the refrigerator. Remove from the refrigerator about 30 minutes before serving.
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SPAGHETTI ALLA PRIMAVERA Serves 6–8
1 lb spaghetti Olive oil 3 cloves garlic, minced Pinch red pepper flakes K cup dry white wine 1 lb asparagus, trimmed and cut into bite-sized pieces Sea salt and freshly ground pepper, to taste 1 cup fresh peas 1 cup fresh snow peas 1 lb fresh baby spinach Juice of K lemon 2–3 Tbsp butter, cut into small pieces K cup pine nuts, toasted Zest of 1 lemon 2 Tbsp roughly chopped basil 2 Tbsp roughly chopped flat-leaf parsley 2 Tbsp roughly chopped chives Parmigiano-Reggiano cheese, grated
1. Bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions. 2. Meanwhile, heat a little olive oil in a large skillet over medium heat. Add the garlic and pepper flakes and cook for 1 minute. Add the wine and continue cooking until reduced by half. 3. Raise the heat to medium-high, add the asparagus, and season with salt and pepper. Toss to combine and cook for 3 minutes. Add the peas, toss, and cook for 1 minute more. Add the snow peas and spinach, season with salt and pepper, toss again, and cook until the spinach begins to wilt. Add the lemon juice and toss to combine. 4. Drain the pasta and add it to the vegetables. Add the butter, pine nuts, zest, and herbs, and toss to combine. Serve immediately with freshly grated Parmigiano-Reggiano cheese.
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PANNA COTTA WITH RHUBARB COMPOTE Serves 6–8
1 2 2K K
cup whole milk or half & half, divided tsp unflavored gelatin cups heavy cream cup brown sugar Grated zest of 1 orange 1 Tbsp Grand Marnier 1 tsp pure vanilla extract
1. Put K cup milk in a small bowl and sprinkle with the gelatin. Let sit until the gelatin softens, about 15 minutes. 2. Meanwhile, combine the cream, brown sugar, orange zest, and remaining milk in a large saucepan. Whisking frequently, bring the cream to a simmer over low heat and cook until the sugar dissolves. Remove from the heat and let the cream steep for 10 to 15 minutes. 3. Reheat the cream to a simmer. Add the gelatin mixture and whisk until the gelatin dissolves. 4. Pour the warm cream through a finemesh sieve into a large measuring cup, add the Grand Marnier and vanilla, and whisk to combine. Pour the panna cotta into 6 or 8 small dessert or wine glasses. Chill uncovered until the panna cotta has set, 4 to 6 hours. Cover and keep in the refrigerator until ready to serve, up to 2 days. Serve with a dollop of Rhubarb Compote. RHUBARB COMPOTE 1K lb fresh rhubarb, cut into 1-inch pieces 1-inch piece ginger root, peeled and minced O cup brown sugar, or to taste Grated zest of 1 orange K cup freshly squeezed orange juice
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1. Combine the rhubarb, ginger, sugar, zest, and juice in a large saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover, and stirring occasionally, simmer until the rhubarb is tender, 6 to 8 minutes. 2. Uncover and cool to room temperature. Cover and refrigerate until ready to serve. Serve cold. V
Susan Nye writes for magazines throughout New England. She shares many of her favorite recipes and stories about food, family, and friendship on her award-winning blog, Around the Table, at www. susannye.wordpress.com.
S M A RT M O N E Y
|
BY AMY K. KANYUK
Planning for the Afterlife
WHERE WOULD YOU LIKE TO SPEND ETERNITY?
M
ore people than ever are choosing to be cremated after their deaths, for reasons ranging from spiritual to environmental. Cremation also appeals to the thrifty, since it’s almost always less expensive than a traditional burial. And for those who don’t relish the thought of an afterlife under a granite marker, cremation offers seemingly unlimited options for where what’s left of you can spend eternity. }
LAKE CRESCENT, OLYMPIC NATIONAL PARK, WASHINGTON STATE
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S M A RT M O N E Y
Common sense (and common courtesy) should guide your decision about where your ashes are spread, and before anyone’s dust is tossed into the wind, the family should confirm whether any local, state, or federal laws prohibit or limit the activity in the place where the ashes will be scattered. Traditionally, the deceased’s ashes are placed in an urn and interred in a cemetery or decoratively displayed on the mantel. Alternatively, your ashes can be scattered in a place with special meaning to you or your family. Common sense (and common courtesy) should guide your decision about where your ashes are spread, and before anyone’s dust is tossed into the wind, the family should confirm whether any local, state, or federal laws prohibit or limit the activity in the place where the ashes will be scattered. For example, the National Park Service’s website
64
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provides rules for scattering ashes at national parks, and the rules vary from park to park. Private lands require permission from the landowner (and in case you are wondering, Disneyland will not say “yes” to your request to spend happily ever after at the Happiest Place on Earth). GOING OUT WITH A BANG
If you want your final disposition to be a little more dramatic and memorable, there are alternatives. For example, you can have your ashes shot into space. The price depends on the exact
method of postmortem space travel you choose. For a modest fee, your ashes can be carried into space, orbit the moon, and then brought back to Earth. If budget and a round-trip journey are not concerns, your ashes can go on a permanent celestial voyage through deep space, where you will be one with the cosmos. Are you the outdoorsy type but want to stay closer to home? You can have your cremains placed in live ammunition—and you even get to choose the caliber, gauge, and other ammunition parameters! One pound of ashes produces 250 shot shells, decoratively boxed. Be sure to specify in your estate planning documents who gets the bullets. Continuing with the “explosives” theme, you can have your ashes placed in fireworks (everyone in New Hampshire loves fireworks!), which can then be used to stage an elaborate memorial display at sea or on the beach. If you’d prefer a quieter event, you can have your ashes placed into small, self-fired rockets that can be shot off easily at home. Do you like the sea but not the thought of creating a colorful pyrotechnic display over it? Consider having your remains turned into an artificial coral reef. Your ashes will be mixed with concrete, shaped into an artificial reef, and placed on the ocean floor. You’ll be part of a new marine habitat for fish and other sea life at the location of your choice for eternity. If your budget prevents you from having your own personal reef, your ashes can be mixed with those of others to make a complete reef system at a bargain price. For a small upcharge, you also can have a “family” reef, composed of the remains of you and your loved ones (including pets). THINK OUTSIDE THE URN
Not the outdoorsy type? Diamonds are a girl’s best friend, and now they can truly be forever! Modern technology allows human ashes (and those spring 2014
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S M A RT M O N E Y
Think creatively, and be sure to tell your family members your plans. If possible, arrange and pay for the final disposition of your remains during your lifetime. of our pets) to be made into gemstones that are identical to natural diamonds on a molecular level. One person equals approximately one hundred diamonds, each as uniquely colored as the individual from whom they are made. The gems can be used to make any pieces of jewelry that the family chooses. Another option with lasting impact is turning yourself into a work of art. Your ashes can be mixed into oil paint or ink and used to create the masterpiece of your choosing. The process isn’t limited to traditional paintings on canvas. You could, for example, be made into the paint that decorates the urn in which your remaining ashes are stored. (Only about a teaspoon of ashes is mixed into the paint, essentially to apply the coup de grâce to the finished work.) If you’d rather be three dimensional in the afterlife, you can be made into a glass sculpture or a paperweight instead of a painted work. For a more personal touch, your loved ones can get tattooed
with ink made out of your ashes. Do you prefer music to the visual arts? Not a problem. You supply the audio and the ashes, and let technology do the rest to make you into a vinyl record that will serve as the soundtrack of your afterlife. Your record also could contain a vocal recording of you (complete with background music to set the appropriate tone) or an original song written just for you. Regardless of how and where you want to spend eternity, the time to think about it is now, while you’re alive and can control the process. Think creatively, and be sure to tell your family members your plans. If possible, arrange and pay for the final disposition of your remains during your lifetime. You’ll gain peace of mind knowing that your final wishes will be carried out, and your family will have one less decision to make, and expense to pay for, after your death. V
Communicate. Now.
ADVERTISING & MEDIA SERVICES Concord, NH > 228–4243 > southendmedia.com 66
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Dips Frozen Yogurt is an independently owned and operated frozen yogurt shop committed to sourcing products from within New Hampshire. Nick Harriman is excited to bring the concept of self-serve frozen frozen yogurt yogurt to Concord. Choose from over 18 customblended frozen yogurt flavors and more than 30 mouthwatering toppings! Made from Contoocook Creamery milk, Stonyfield Farm yogurt, and seasonal fruit toppings grown by local farmers, Dips Frozen Yogurt is fat free and gluten free—that makes it guilt free! There is also a dairy-free option. Kick back in the relaxed atmosphere with a cup of freshly roasted coffee. Take advantage of free Wi-Fi and enjoy artwork on display by local artists. Dips Frozen Yogurt is conveniently located across from the State House. They can accommodate outings and functions of up to 15 people for fun, relaxation, and great frozen yogurt.
Mon–Thu 9am–9pm Fri–Sat 10am–10pm Sun 12pm–7pm 138 North Main Street Concord, NH (603) 856-8588 www.dipsfroyo.com facebook.com/Dipsfroyo
Dining & Entertainment Guide
Enjoy dining out at these
great places in and around Concord.
spring 2014 | around concord 67
W I N E WAT C H
Beyond the Menu
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. $$ Open daily; closed Sunday. www.barleyhouse.com
Hanover Street Chophouse 149 Hanover Street, Manchester, NH (603) 644-2467 Enjoy fine dining at this exquisite downtown Manchester steakhouse featuring an urban-style bar, award-winning wine list, steaks, chops, fresh fi sh, and a variety of seafood. $$$ www.hanoverstreetchophouse.com
SPECIAL ADVERTISING SECTION ENTERTAINMENT AND DINING GUIDE FOR CONCORD AND THE SURROUNDING AREA
Tandy’s Top Shelf
One Eagle Square (opposite the State House), Concord, NH (603) 856-7614 Tandy’s Top Shelf is the home of the longest and best Happy Hour in town! Tandy’s is all about great food, drinks, deals, entertainment, events, and atmosphere. See you soon. $$ www.top-shelf.biz
True Brew Barista
3 Bicentennial Square, Concord, NH (603) 225-2776 Concord’s Caffeination Destination, offering regular coffee with espressobased drinks as our specialty. Enjoy music, a latte, beer, wine, or cordial. Nestled off Main Street in a beautiful park setting. $ www.truebrewbarista.com
Granite Restaurant & Bar
96 Pleasant Street, Concord, NH (603) 227-9000 Ext. 608 Concord’s creative and exciting dining alternative, offering off-site catering. Open for breakfast, lunch, dinner, and Sunday brunch. Superb food and exquisite service put the “special” in your special occasion. $$$ www.graniterestaurant.com
68 find around concord at www.aroundconcordnh.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
arts &
entertainment theater
music
dance
lectures
art
April Through April Exhibit: Betsy Janeway, Watercolors Old and New, Near and Far Info: www.nhaudubon.org NH Audubon’s McLane Center
1 Black Boy Capitol Center for the Arts, 10am
April 1–May 2 Exhibit: Bruce McColl, Flowers, Orchards, and Mountains Opening reception: April 4, 5–7pm McGowan Fine Art
7 La Bohème Capitol Center for the Arts, 6pm
8 Ballroom with a Twist Capitol Center for the Arts, 7:30pm
Gerbera Daisies, Apples, and Irises in Threes by Bruce McColl. April 1–May 2 McGowan Fine Art
LOCAL VENUES Capitol Center for the Arts 44 South Main Street Concord, NH Box Office: (603) 225-1111 www.ccanh.com
Concord City Auditorium 2 Prince Street Concord, NH (603) 228-2793 www.concordcityauditorium.org
McGowan Fine Art 10 Hills Avenue Concord, NH Hours: Tues–Fri 10–6, Sat 10–2, and by appointment. (603) 225–2515 www.mcgowanfineart.com
The Mill Brook Gallery & Sculpture Garden 36 Hopkinton Road Concord, NH (603) 226-2046 www.themillbrookgallery.com spring 2014 | around concord 69
8 Homeopathy & Allergies with Dr. Jacqueline Rho, ND Info and registration: www. concordfoodcoop.coop/classes Concord City Council Chambers, 6–7pm
0pm 13 all, April s, 7 & 9:3 Bill Engv nter for the Art e C Capitol
11 Hal Holbrook in Mark Twain Tonight! Capitol Center for the Arts, 8pm
12 Bringing Back an Orchard Info: www.shakers.org Canterbury Shaker Village, 10am–3pm
13 Bill Engvall Capitol Center for the Arts, 7 & 9:30pm
13 The Gizmo Guys Capitol Center for the Arts, 1 & 4pm
Whether you prefer a quiet afternoon lunch or an exhilarating hibachi show with your dinner, we have what you are looking for! Welcome to Ichiban. From the moment you walk in, the Japanese culture encompasses your senses. The refreshing ambiance will make you think you’ve travelled to another world. You’ll be glad you did!
A Special Dining Destination
22 Growing a Green Life, Facilitated by Maria Noël Groves, RH (AHG) Info and registration: www. concordfoodcoop.coop/classes Concord City Council Chambers, 6–7:30pm
24 Brigade Lecture Series: A Hotel Goes to Peace, Not War: The Story of the Mount Washington Hotel and the International Monetary Conference at Bretton Woods Info: www.piercemanse.org Pierce Manse, 7pm
26 Cosi Fan Tutte Capitol Center for the Arts, 1pm
April 28–May 19, Mondays Balancing Fire, Facilitated by Maria Noël Groves, RH (AHG) A genuine Japanese Sushi Bar where you can see your selection created firsthand or order Sushi from your table. The Koi Lounge with HD TVs, it’s more than beautiful. A fun and comfortable place to meet and enjoy with friends.
603-223-3301
We are delighted to offer this community workshop inspired by the teachings of Dr. Andrew Weil and sponsored by MegaFood. Info and registration: www. concordfoodcoop.coop/classes Holiday Inn, 172 North Main Street
30 Charlotte’s Web
118 Manchester Street • Concord Open 7 days • www.ichibanconcord.com
Capitol Center for the Arts, 10am & 12pm 12 Habachi Grills in a large private room. A personal chef prepares your meal right in front of you. Function Room with reservations for up to 70+ guests Private Hibachi Room Mon–Thurs 11:00 am–10:00 pm Friday & Saturday 11:00 am–11:00 pm Sunday 11:00 am–10:00 pm
70 find around concord at www.aroundconcordnh.com
May 3 Opening Day Free admission. Info: www.shakers.org Canterbury Shaker Village, 10am–5pm
May 6–June 6 Exhibit: Bert Yarborough Opening reception: May 9, 5–7pm McGowan Fine Art
Hal Holbroo k in Mark Tw ain Tonight April 11 Capitol Cente r for the Arts, 8pm An Evening with the Mavericks May 10 Capitol Center for the Arts, 8pm
6 Meditation for Practical (and Busy) People with Jim Readey Info and registration: www.concordfoodcoop. coop/classes Concord City Council Chambers, 6–7:30pm
9 Inspired by Nature Join us for a demonstration of Ikebana flower arranging. Info: www.castleintheclouds.org Castle in the Clouds, 10:30am
10 7th Annual Grappone Automotive Canterbury Shaker Village XC 5K Info: www.shakers.org Canterbury Shaker Village, 10am
10 An Evening with the Mavericks Capitol Center for the Arts, 8pm
10 La Cenerentola Capitol Center for the Arts, 1pm
11 Mother’s Day Brunch Info: www.castleintheclouds.org Castle in the Clouds, 10am
12 King Lear Capitol Center for the Arts, 6pm
15 Prokofi ev’sPeter and the Wolf Capitol Center for the Arts, 10am
17 Juston McKinney Capitol Center for the Arts, 8pm spring 2014 | around concord 71
West Side Story, May 27 Capitol Center for the Arts, 7:30pm
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18 Concord Chorale Performs “The Creation” by Haydn Capitol Center for the Arts, 3pm
22 Brigade Lecture Series: They Sawed Up a Storm: The Women’s Sawmill at Turkey Pond, NH, 1942 Info: www.piercemanse.org Pierce Manse, 7pm
25 Kristian Brevik Sculpture Show: Gallery Reception Info: www.castleintheclouds.org Castle in the Clouds, 5:30pm
27 West Side Story Capitol Center for the Arts, 7:30pm
June Custom Window Treatments Shop at Home 229-0313 72 find around concord at www.aroundconcordnh.com
3 Alexander and the Terrible, Horrible, No Good, Very Bad Day Capitol Center for the Arts, 10am & 12pm
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June 5–8 & 12–14 Arms and the Man Info: www.NNERTC.org Sawyer Center Theater, Colby-Sawyer College
10 Lyme Disease, the Great Imitator, with Dr. Amanda Hegnauer, ND Info and registration: www.concordfoodcoop. coop/classes Concord City Council Chambers, 6–7pm
19 Medium Lauren Rainbow: An Evening with Spirit Capitol Center for the Arts, 7:30pm
19 & 22 Shake It Up! Improvised Shakespeare Co. Capitol Center for the Arts, 10am
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Business Law
Tel. 603-224-5800 www.anniszellers.com
Tax Advice... from A to Z spring 2014 | around concord 73
New England Brewfest June 28 Lincoln Village Shops, Lincoln, NH
20 Peter Asher: A Musical Memoir of the ’60s and Beyond Capitol Center for the Arts, 7:30pm
0–21 Out of This World: A Standard Flower Show Info: (603) 229-1990, www.nhfgc.org McAuliffe-Shepard Discovery Center, 20, 1–5pm; 21, 10am–5pm
WWW.AROUNDCONCORDNH.COM FIND ONLINE EXCLUSIVES AT WWW.AROUNDCONCORDNH.COM DELICIOUS RECIPES, LOCAL EVENTS, EXTRA PHOTOS, SPECIAL FEATURES, AND MORE! 74 find around concord at www.aroundconcordnh.com
28 Beyond the Garden Gate: The 5th Annual Tour of Special Gardens Info: www.southchurchconcord.org 9:30am–2:30pm
28 New England Brewfest Sample and learn about delicious craft brews. While you’re tasting, enjoy live entertainment, educational programs, great food, and more. Info: www.nebrewfest.com Lincoln Village Shops, Lincoln, NH
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2013 /201
4 VOL UME
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Black Ice Hoc Tournamekey nt New BookstoreGibson’s & Cafe Holiday Seafood Dinner AC_101
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7, NO. 1 $4.9 5
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BY MIKE MORIN
photo by geoff forester
a moment with
Gene Blake CITY OF CONCORD HEALTH AND LICENSING OFFICER Your office oversees everything from caterers to taxicabs. What challenges are presented with such a wide range of businesses? Actually, I wear two hats for the city, as I have for almost 40 years. One as Health Officer dealing in all aspects of public health from asbestos, rabies, water quality, and sewage to food service establishments, day care, and all health-related issues in between. My other hat is the Licensing Officer, licensing everything from amusement centers, special events, taxicabs and operators, road races, junkyards, tattoo parlors, and pawnbrokers. I license pretty much everything except dogs and marriages. I have good people working with me, which makes it pretty easy to make all this work.
What excites you most about life and commerce in Concord these days? When I first moved here in the late ’60s, Concord was kind of a sleepy town, but now that has all changed. Contrary to popular belief, Concord is a very vibrant and fun city. There is always something going on. I love this city.
Tell us about the community organizations with which you share your time and energies. At one time, I was involved with almost every committee and organization in town—DCI, Main Street Concord, Greater Concord Chamber of Commerce, Capitol Theatre before it was CCA, Concord Market Days, Race Fever, and promotions committees. The list goes on. I retired twice, once for a week and then again for two months, but each time I came back to work doing the same job. I am now trying to downsize my role a little and not be so involved. I believe it’s time to let new blood get involved.
Aside from watching granddaughter Aniecia compete in softball tournaments, how do you and your wife Valerie enjoy quiet time away from work? Not so sure there is a quiet time in our lives, with 8 children and 10 grandchildren, and a boatload of friends. We are on the go pretty much all the time. When we can, we enjoy dinner alone or with friends at one of our favorite restaurants in Concord or Penacook, and there are many. Usually we have one night during the week that we are actually at home and alone, and on that night we really enjoy sitting in front of the fireplace with a cocktail before dinner. We are both excellent cooks and enjoy preparing a special meal for that night. V
76 find around concord at www.aroundconcordnh.com
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Route 25, 121 Whittier Hwy Moultonborough, NH 03254 603.253.4404 Fax: 603.253.4384