Around Concord Magazine Fall 2016 Issue by Smckenna

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CONCORD community• culture• lifestyle

Silken, Glowing Light: The Art of Debbie Kinson Apple Hill Farm’s Transformational Agriculture Tom Rush and The Naked Lady

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CONTENTS

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FALL 2016

CONCORD

VOLUME 9, NO . 2

44 50

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Features

On a Hill, Surrounded by Big Sky

The Locavore’s Delight

BY DEBBIE KANE

BY RACHEL FORREST

The Many Facets of Apple Hill Farm

A Locally Produced Harvest Dinner

Silken, Bioluminescent Light

Autumn’s Caretaker

BY LAURA POPE

BY GLENN K . CURRIE

The Multisensory Art of Debbie Kinson

The Poetry & Photography of Glenn K. Currie

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CONTENTS

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FALL 2016

CONCORD

VOLUME 9, NO . 2

20 24

18 Get more

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In Every Issue

Departments

Editor’s Note

Food & Spirits

BY RACHEL FORREST

Contributors

16 Online Extras

18 Personal Essay BY JOHN GFROERER

20 24

The Arts BY LAURA POPE

28 Business

32 Home & Garden BY DEBBIE KANE

Neighborhood Profile BY MATT INGERSOLL

60 Calendar

64 Last Word

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SPECIAL

Publisher's Note BY KEVIN BOYARSKY

On the cover STACEY COOPER OF CANTERBURY SHAKER VILLAGE ’S FARM COVER PHOTO BY JOHN BENFORD WWW . JOHNBENFORDPHOTO . COM

HOPE Cancer’s nemesis.

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PUBLISHER ' S NOTE |

BY KEVIN BOYARSKY

Welcome to the New

Around Concord M

y father was a New Yorker, born and raised. He came to New Hampshire years ago through a chance meeting with a Concord businessman at a trade show in Manhattan. He loved New Hampshire so much he started a business in Concord and took an apartment on North State Street. That was 1970, and I was ten years old. We shopped at Ozzie Waite’s and I learned to ski at Pat’s Peak. I fished the rivers with my brother and went swimming at Hampton Beach. My mother took us to just about all of the White Mountain attractions, and I remember eating at Louie’s Diner and the Fife & Drum, my dad’s favorite places. I’ve always been proud to say that Concord has played a large role in my upbringing. Now, as an adult with a family as well as my own business since 2003, Concord continues to play an important part in my life. It is an idyllic small, New England city tucked in alongside the Merrimack River, with sweeping views of the New Hampshire countryside. The Chamber of Commerce and business community are active and engaged, and committed, as are the people of Concord, to making this an even better place to live. Our downtown epitomizes all that one could want in a classic Main Street, with outdoor cafés, attractive shops, and one of the finest bookstores in the region. We are also privileged to be a cultural center, with the Capitol Center for the Arts, the Audi, McGowan Fine Art, Mill Brook Gallery & Sculpture Garden, Red River Theatres, and so much more. Concord is a place where people, families, and businesses can thrive. I know this because I’ve lived here my whole life. Through my eleven-year membership in Rotary and my involvement with the Chamber and charitable organizations around Concord, I have always felt a responsibility to give back to this community. Founded by Brit Johnson eight years ago, Around Concord offers a compelling and new opportunity to contribute to and strengthen our shared sense of home and community. As its new publisher, I am excited to publish stories, photographs, art, and more that display all that is wonderful about our home. We have a rich history, many great people, and numerous traditions that uniquely define us. I am confident that we will be able to honor our readers with an engaging vision of what it means to live in this small New England city and its surrounding towns and villages. If you have a story or topic that you’d like to share with us or one you’d like to see included in our pages, please contact us.

KEVIN BOYARSKY PUBLISHER PUBLISHER @ AROUNDCONCORD . COM

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Around Concord wants to hear from readers. Correspondence may be addressed to the publisher at 30 Terrill Park Drive, Concord, NH 03301. Or email the editor at: editor@ aroundconcord.com. Advertising inquires may be made by email to publisher@aroundconcord.com. Around Concord is published quarterly by Argyle Communications Group, LLC © 2016. 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 |

BY JAMES BUCHANAN

Autumn

Illuminates F

or a period in my twenties I often tried to leave New England. I imagined the Southwest, California, or the Rockies to be lands of beauty and promise. But autumn is an illuminating season. I can’t remember a late August or early September when I didn’t take some book of New England photographs to friends and point at the immense and extraordinary event that is autumn in Northern New England. Often, they did not believe the photographs were not doctored. Before long, I would hear people earnestly say, We have to go East. I always agreed and soon after found my way back to Northern New England. After a number of attempts to leave, I finally gave up and realized that this is home. It’s where I belong. In autumn I see more than the color and the grand sweep of our forests. There are the small cities and towns tucked into a valley along a river, large or small, as if painted by Maxfield Parrish. Within each of these places there is a most wonderful sense of community. This is what Around Concord will explore and celebrate. With you, we want to use all our senses to experience the sublime qualities of what it means to be a member of a community in this special and beautiful place. In this issue, we’ve found them in the poetry of Glenn K. Currie, the incredible art of Debbie Kinson, the forward thinking of Diane and Chuck Souther, and the abundance of locally raised foods. There is so much more to come in future issues as well. So please read on. And if so inspired, walk or take a ride some evening to one of the many overlooks in and around Concord and experience as with fresh eyes the beauty of what I like to call an autumn Parrish sunset. JAMES BUCHANAN EDITOR EDITOR @ AROUNDCONCORD . COM

CALLING ALL CONTRIBUTORS Note to artists of all media, writers (creative and otherwise), dancers, photographers, entrepreneurs, woodworkers, teachers, moms, dads, and all others, we would love to hear from you with ideas, suggestions, and anything else you care to send.

editor@aroundconcord.com FA L L 2 0 1 6 | A R O U N D C O N C O R D

CONTRIBUTORS

DEBBIE KANE

LAURA POPE

RACHEL FORREST

Debbie writes and edits for a variety of regional publications and supports her editorial “habit” by copywriting for clients throughout New Hampshire and Maine. She enjoys telling stories about the unique people who live and work in the Granite State and recently discovered a love for live storytelling. More at www. debbiekanewriter.com.

Laura is an author and freelance journalist and editor specializing in the arts, travel, and opinion pieces for regional newspapers and magazines, including National Geographic Traveler, the Montreal Gazette, and Old House Journal. To reach Laura, contact her through Pope Media Network on Facebook.

Rachel is a food writer, restaurant critic, and author who lives in New Hampshire and Austin, Texas. Find her work at www.rachelforrest.com.

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BARBARA LEMIEUX

GLENN K . CURRIE

JOHN BENFORD

JOHN GFROERER

Glenn is a thirty-year resident of Concord. He is a prize-winning poet and a photographer who has published three volumes of poetry and photography, two children’s books, and a book of humorous essays on life in New Hampshire. His website is www. snapscreenpress.com.

John is an architectural, editorial, and commercial photographer based in Portsmouth. He specializes in on-location photography of people and places and especially loves farms and farmers. His work is represented by Aurora Photos. You can find him online at www.johnbenford photo.com.

John is a video producer and writer who lives in Concord. His video production company, Accompany, is based at the Capitol Center for the Arts. Among other projects, he is currently working on a documentary about the restoration of the New Hampshire State House Dome and another about the Canterbury Country Dance Orchestra.

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ONLINE EXTRAS

Discover more at

AroundConcord.com EXCLUSIVE EXTRAS AVAILABLE ONLINE

When we put the magazine to bed, we don’t stop looking for more to share with our readers or for new ways to explore our community. In the coming months we will add to our website—www.aroundconcord.com—to make it a center for all things Concord and the surrounding communities. For now, you can see the digital edition of the magazine as well as extra items to help you get more from the stories in this issue.

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www.aroundconcord.com DOWNTOWN REDEVELOPMENT

Documentary filmmaker and writer John Gfroerer has shared a clip from his documentary film on the redevelopment of Concord’s downtown.

CONCORD FOOD CO - OP TOUR

We’ve posted additional recipes from our feature on the Concord Food Co-op. You’ll find other New England inspired recipes there as well. We would also love to include any recipes our readers care to share. Please send them to editor@aroundconcord.com.

FALL IS TOWN FAIR TIME

CHAGA

Center Sandwich is a classic, small New England town that hosts one of the best fairs anywhere. The fair is held annually on Columbus Day weekend (October 7 to 10 this year) and includes all that we love about New England. On our website you can see a few photos of past fairs as well as the schedule of events.

WALKER - WOODMAN HOUSE

We’ve put up a few more photos of this historic gem as well as links to sites where you can learn more about the house and Concord’s history.

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We have additional photos, information, and recipes to help you enjoy this locally foraged and healthful diamond of the forest.

OUR NEXT ISSUE We’re already working to make our next issue a celebration of community and winter. We’ll post some hints as to what the winter issue will include and how we hope to make this year’s holiday season even better.

SRB-OneSto-ArndConc-half0316.qxp_SRB-OneStop-ArndConc-half0316 3/15/16 10:46 AM Page 1

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PERSONAL ESSAY |

BY JOHN GFROERER , PHOTOS BY JOSEPH ST . PIERRE

Above: An aerial view of our new downtown.

On the Corner of Change and Main

Right: A vision come to life in a single street tableau.

VISION IS A WONDERFUL THING IN CONCORD

The Main Street project in Concord will soon be done, and how glad we all are. I suppose the joy can fall in two ways, the short term and the long. In the short term, there will no longer be any more construction intrusions upon our downtown adventures. In the long term, the change is here to stay, the start of a new adventure of another sort. Now I confess, I was reluctant about the whole thing at first, and that was a surprise to me. When growing up and sorting out the world, Bob Dylan was writing my anthems. And I set out to live them. “You better start swimmin’ or sink like a stone” was one of them. My life was not going to sink. I was going to be about change, make the world a better place, always be open to new things, and never get stuck

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in a moment or a place or an idea or an anything. But now, years down many paths of change, I realize that I have come to like the ease of the familiar. I know my style of clothes, types of music, where to stop for a bagel, and where I can park the car. Comfort feels like an all right thing now. Don’t you dare change a thing or risk upsetting my applecart. So it was that a few years ago, when people started talking about changing Main Street, I was reduced to the role of cautious observer, wary of radical ideas making it harder to park downtown and get my occasional morning bagel. Maybe I was even a little afraid. The times they were gonna be a-changin’ and I was not fully on board. I began to wonder about what else might

In retrospect, let me be clear, I am so glad that there were people being bully who had more vision than I had.

be lurking in my future . . . repudiating the Beatles? Throwing out my copy of Revolution for the Hell of It by Abbie Hoffman? Thank God for a group of people with more vision than I was capable of mustering. Just as important, they were bully for the idea, pushing ahead with confidence. During the construction phase between Center and Pleasant streets, I would occasionally meet up with City Engineer Ed Roberge and walk along as he talked about what was happening. His enthusiasm was always at full throttle. There was no doubt, this was the right thing to do, and he was delighted to be part of it and see it come together. The cobblestone in the middle, the brick crosswalks, the irrigated granite planters, and the new trees were all dreams coming true right before his eyes. Now it is done, and paved and narrowed and widened, and the torture of construction is past. There is nothing left to do but live with it. In retrospect, let me be clear, I am so glad that there were people being bully who had more vision than I had.

Main Street has never felt so open and fresh. This goes way beyond a fresh coat of paint and cleaning the windows. Whether in a car passing through or on the sidewalk up close, downtown Concord suddenly feels like a place we can show off to visitors. In fact, without realizing it, that is just what I have found myself doing. Having dinner outside on the sidewalk or frozen yogurt sitting on one of those bright red benches, Main Street Concord got better. And we as a city got better right along with it. And my occasional morning bagel stop? Not even a hiccup between sips of coffee. Walking no longer seems appropriate for going store to store downtown. Now we are called upon to amble. Take your time, linger with each step, and embrace what makes community. The times they are a-changing for sure, and those who resisted (or stayed quiet like me) should accept and maybe even rejoice a little. Vision is a wonderful thing. Vision fulfilled is what we live for. Thank you to those who made it all happen.

FA L L 2 0 1 6 | A R O U N D C O N C O R D

FOOD & SPIRITS

BY RACHEL FORREST

Chaga The King of Medicinal Mushrooms

Chaga chips.

“W

hen I see birches bend left to right . . .” begins Robert Frost’s famed poem “Birches,” written in the early 1900s at his New Hampshire farm. He goes on to describe their beauty in sun and ice, a boy playing in the branches, and climbing toward heaven in those branches. Our birch trees are certainly beautiful, but they also host the king of medicinal mushrooms, chaga, a dense black fungus foraged from New Hampshire forests and enjoyed mostly as a tea. Why chaga? This old-school holistic healing mushroom turned new-school superfood is said to stimulate the immune system, reduce inflammation, normalize blood pressure, and help with antiaging, among its other nutritional and healing benefits. It tastes good too, thanks to vanillin, which gives it a mellow, smooth flavor. “One could do worse than be a swinger of birches,” ends Frost’s poem. Or a forager from them. Find chaga at the Concord Food Co-op and Granite State Naturals (www. granitestatenaturals.com) as well as in many other coffee and tea shops, natural foods stores, and on websites such as New Hampshire’s Chaga Grove at www.chagagrove.com.

EDITOR’S NOTE: Chaga that grows on birch trees can be made into a powder that can be added to ground coffee for healing benefits.

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www.chagagrove.com

Chaga Grove is offering readers of Around Concord a free chaga gift when you place an order online. Just say you heard about Chaga Grove from Around Concord in the notes section of the checkout page.

Harvest in a Bottle

uicy roasted turkey with traditional fixings, sides, and all the pumpkin and apple pie we can handle, followed, of course, by that post-meal nap. The Thanksgiving dinner celebrates our local harvest, New England traditions, and family. However, for too long the wine served with this quintessential New England meal has been, well, not of a local nature. It’s time for a change. Bottles of local wine, which in New Hampshire often means wine made not with grapes but with native fruit harvested from orchards or locally foraged, can replace the less-thanlocal alternatives. Just a forty-minute drive from the center of Concord, you can find Hermit Woods Winery in the heart of downtown Meredith. There you can taste wines like Petite Blue, made with a pound of low-bush blueberries,

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with characteristics of a dry pinot noir, or their Heirloom Crabapple, a tangy varietal that’s great with that turkey. Sample their dry-style whites and reds, reminiscent of French grape wines, in their tasting room and take a tour—they do almost two thousand a year. Oenophiles can also visit for their 6th Annual Lakes Region Barrel Tasting Weekend on October 1 and 2 to meet the winemakers and taste products at four local wineries. Their wines are also available locally at Marketplace New England, Apple Hill Farm, Quality Cash Market, Red River Theatres, and the Concord Food Co-op. If you wish to visit and have a taste, Hermit Woods is located at 72 Main Street in Meredith. They can also be found online at www. hermitwoods.com.

www.hermitwoods.com

Slurps Up!

riny bivalves from raw bars on the Seacoast get most of the attention, but at least one Concord spot has your raw oyster slurping needs in mind. Chef Corey Fletcher at Granite Restaurant and Bar at The Centennial Inn brings in oysters from all over the New England coast as well as Canada. The selection varies weekly, but recently he’s offered classic Blue Points (meaty and mild) as well as oysters from Duxbury, Massachusetts (salty and buttery), and Damariscotta, Maine (full-bodied and clean tasting). All are served on the half shell with pink peppercorn

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mignonette and a rich, citrusy Grand Marnier sauce. And with slurping comes sipping. The restaurant is a Wine Spectator 2016 Award of Excellence winner. Chef Corey, who also curates the wine program, recommends a pinot gris or rosé to complement the minerality in oysters. He also suggests something with a good acidity like a sauvignon blanc or a Sancerre from the Loire Valley region of France. Granite Restaurant and Bar at The Centennial Inn is located at 96 Pleasant Street in Concord. You’ll also find it online at www.graniterestaurant.com.

www.graniterestaurant.com FA L L 2 0 1 6 | A R O U N D C O N C O R D

FOOD & SPIRITS

Start Slow,

Jig Fast

hile sipping an Irish whiskey and diving into a plate of crave-worthy Blarney Puffs at the Barley House in Concord, you might not even notice the music playing in the background. And as it gets a bit livelier as the evening wears on and changes depending on the season, the Pandoragenerated lunch or dinner music is designed to stay right in that background. But that’s not the story come Tuesday evenings, when a live Irish music session takes over, defying anyone with a Guinness or Barley House 10 Year Ale in hand to resist at least a little “chair jig.” The Irish Session has been going on for more than fifteen years. General Manager Brad Corbett says a simultaneous basement “slow session” helps beginners practice to see if they’re up to the challenge of joining the more advanced musicians, a tight-knit and talented group of seven to ten locals. The Barley House is located at 132 North Main Street and can be found online at www. thebarleyhouse.com.

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www.thebarleyhouse.com

Shuffle Off W to the Healthy Buffalo

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hen’s the last time you tried kangaroo or turtle meat, or ostrich or elk? The Healthy Buffalo carries all that, but the biggest seller for owner James Kersch is the more commonly enjoyed buffalo meat. After thirty-six years in high-tech in Boston, James bought the business in 2006—it was established by the previous owner in 1993—and since then, he has seen interest soar in eating buffalo rather than beef. “Sales have grown greatly since I took over,” says James. “People are looking at the nutritional and health value and watching movies like Food, Inc.” Buffalo is a more heart-healthy red meat with the flavor of beef, but it also has a bit of sweetness to it. James gets the buffalo meat from a family farm in South Dakota. “They [buffalo] eat naturally there, strictly grass and freely roaming.” He goes on to add that many locals are adventurous and willing to try other meats like kangaroo and camel. The Hungry Buffalo offers them a chance to try more exotic, healthful meats such as wild boar, emu, alligator, and plenty of buffalo as brisket, meatloaf, and even Rocky Mountain oysters. Those looking to expand their palates can go to the Hungry Buffalo’s retail store at 258 Dover Road in Chichester or the Hungry Buffalo restaurant at the junction of routes 106 and 129 in Loudon. The Hungry Buffalo can also be found online at www.healthybuffalo.com or www.hungrybuffalo tavern.com.

www.healthybuffalo.com | www.hungrybuffalotavern.com

Adorn Your Table

orm often follows function in the Chichester studio of potter Andy Hampton. “I enjoy coffee and my wife enjoys tea, but for a mug, people like a handle they can stick their whole hand into,” Andy says. Like all good design, Andy’s rustic yet elegant dinnerware and serving pieces take eating and drinking habits into consideration. He will also create individual wood-fired or gas-kilned pieces with variations in color and shape to help customers decide what fits their own needs and styles.

I enjoy coffee and my wife enjoys tea, but for a mug, people like a handle they can stick their whole hand into. A potter for more than forty years, Andy’s work reflects a Japanese aesthetic in terms of shape, simplicity, and traditional glaze work. This includes dark and striking Tenmoku, used in both Japan and China throughout a number of dynasties. “I get different effects depending on the ingredients and type of firing I do,” he says. “Some styles have been passed down for generations.” Find Andy Hampton’s work at the League of New Hampshire Craftsmen, 49 South Main Street in Concord. He is also part of the statewide New Hampshire Open Doors tour taking place November 5 and 6. The tour includes numerous craft studios in the Merrimack Valley as well as in the state’s other regions. Andy can be found online at www.hampton potterystudio.com. You can learn more about New Hampshire Open Doors at www.nhopendoors.com.

For an online quote visit: www.able2insure.com Current clients: have you downloaded our app?

www.hamptonpotterystudio.com

603-225-6677 | 130 Broadway, Concord FA L L 2 0 1 6 | A R O U N D C O N C O R D

THE ARTS

BY LAURA POPE

A recent photo of Tom with the newest Naked Lady.

GET YOUR OWN To get your own Naked Lady guitar, you can do one of two things. Hire the original inlay artist at www.christinehayward. com or purchase one of the two hundred fifty limited-edition Dreadnaught guitars at www. macmarr.com/store/tom-rushnaked-lady.

The Naked Ladies G

uitarists often display a profound fondness for their instruments. Some even go so far as to name their partners in music. Think B.B. King and his Lucille. Preeminent singer/songwriter and Concord native Tom Rush is no exception. Here follows the tale of the Naked Ladies.

I bought an Epiphone Texan back in the early 1960s in Harvard Square for $179, with case. Mind you, that’s $1,442 today. I fell in love with her and asked a local inlay artist, Ms. Chris Hayward, to do a reclining nude with a snake on the neck. A Biblical theme, you understand. She did a brilliant job, and the instrument became known as the Naked Lady, pretty famous in her own right. She was a great guitar, and it was kind of fun to see the looks on people’s faces when the roadie would yell to the stagehand, “Tom wants the Naked Lady in the dressing room—it’s urgent!” But in 1990, she burned up in a house fire at my place in Deering, New Hampshire. (I don’t live there anymore, but there is still the Tom Rush Forest, open space curated by the Society for the Protection of New Hampshire Forests). I was Naked-

Learn more 24

Right: A publicity photo from the 1970s of Tom with the original Naked Lady.

Lady-less for decades, but recently Mackenzie & Marr, a guitar company out of Montreal, approached me about making a Tom Rush model. We talked about the kind of wood and the shape of the neck and all that good stuff, and I finally blurted out, “Can we have a naked lady with a snake on the neck?” They agreed, and the Naked Lady rides again! There are a couple of other Tom Rush models without the inlay, but the Lady is the flagship. She’s an upgrade in many respects— better wood, fine electronics on board, etcetera—and in fact, she sounds and plays better than the original. Also, she’s a bargain, especially given the exchange rate with the Canadian dollar right now. I just did the math, and adjusting for inflation, she’s $10 cheaper than the original 1962 Lady! Rush is an American treasure, as he is considered one of the country’s greatest folk music legends. His music has inspired and influenced musicians such as Garth Brooks, Joni Mitchell, Jackson Browne, Nanci Griffith, and Shawn Colvin. James Taylor is quoted as saying of Rush, “Tom was not only one of my early heroes but also one of my main influences.”

www.macmarr.com/store/tom-rush-naked-lady

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UPCOMING TOM RUSH CONCERTS INCLUDE: October 15 Peterborough, New Hampshire Hosted by the Peterborough Folk Music Society at the Peterborough Players WWW.PFMSCONCERTS.ORG October 16 Ogunquit, Maine Jonathan’s Ogunquit TICKETS.JONATHANSOGUNQUIT.COM

PHOTO BY MEDORA HEBERT

Tom Rush and

I just did the math, and adjusting for inflation, she’s $10 cheaper than the original 1962 Lady!

The 84-Year History of

New Hampshire Craftspeople at the Grodin

EDUCATING AND INSPIRING US

PHOTOS COURTESY OF THE LEAGUE OF NEW HAMPSHIRE CRAFTSMEN

he headquarters of the League of New Hampshire Craftsmen on Main Street in Concord offers multiple experiences. For the shopper, there’s browsing and shopping for handmade treasures in their store. The gallery presents an ever-changing series of exhibits of the finest crafts and artwork from all over the state. And then there’s the Grodin Permanent Collection Museum. The Grodin offers fine crafts by juried members of the League that document the organization’s history dating from 1932 to the present. It also samples the masterworks of luminaries such as ceramicists Mary and Edwin Scheier and Vivika and Otto Heino. Standards and Gallery Manager Catherine Green at the League considers each piece in the collection to be “an important story of a person, time, and commitment to building a community of craftsmen. It also documents a timeline of the development of techniques, tools, and materials over the decades as men and women strove to become master craftsmen. The collection continues to grow and broaden, providing visitors with a comprehensive understanding of fine craft.” The museum is named in honor of Edith Grodin, a dedicated patron and

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supporter of the League for more than thirty-five years. In addition to her work with the League, Grodin was a former chair of the New Hampshire State Council on the Arts and served on the board of the New England Foundation for the Arts. She passed away in 2012 at the age of 95. Green says the Grodin Permanent Collection Museum is, ultimately, “a vital component in fulfilling the mission of the League of New Hampshire Craftsmen, which is to encourage, nurture, and promote the creation, use, and preservation of fine contemporary and traditional craft through the inspiration and education of artists and the broader community.” Though the entire collection is not on display, the displays change frequently in order to share more of the collection with the public. The League of New Hampshire Craftsmen boasts fine craft galleries in seven communities throughout the state. For more information, call (603) 224-3375 or go to www.nhcrafts.org.

Above: Unpainted wooden Conestoga wagon by Octave Dufresne (1930s¬1940s). Dufresne came to Concord as a young man and worked for many years in a silversmith factory and later as a cabinetmaker. Below: Clay bowl with sunburst design by Glen MacInnis (2000s). MacInnis has been a juried member for more than thirty years.

www.nhcrafts.org FA L L 2 0 1 6 | A R O U N D C O N C O R D

THE ARTS

Must-Reads

from MainStreet BookEnds

hen the pull for words beckons, satisfaction is at hand through the doors of MainStreet BookEnds of Warner, housed in a historic colonial with attached barn. The nonprofit book emporium, featuring rambling rooms of books and toys, is also home or host to varied art exhibits, local products, and farmers’ markets, as well as author, musical, and community events. Check out the complete calendar of upcoming events at www.mainstreetbookends.com. Owned by Katharine Nevins, the store specializes in books for children and books on farming and sustainable living, and it’s completely solar powered. In addition, the store is surrounded by a community park and amphitheater, which is home to festivals, live music, performances, storytelling, and children’s events. For more information on the park and to see the schedule, visit www. mainstreetwarnerinc.org.

Pick 1

Pick 2

MOUNT KEARSARGE: HISTORY, STORIES, LEGENDS AND FOLKTALES

THE SELECTED POEMS OF DONALD HALL

This is a lovely history written by Warner residents and husband and wife team Larry Sullivan and Mimi Wiggin, who is responsible for all the original artwork. The book includes more than thirty stories and folktales related to the mountain, one of which is by Henry David Thoreau about his grandmother’s visit to Kearsarge Gore.

This is the newest book by Donald Hall, Poet Laureate of the United States from 2006 to 2007 and resident icon of Wilmot, New Hampshire. The book is a collection of handpicked poems by the author that showcase his work throughout his life.

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MainStreet BookEnds is, to say the least, a one-stop locale for all things cultural. With this in mind, we thought we’d ask what’s on Katharine’s list of mustreads. Topping the list are three of their biggest sellers, which also happen to be books by local authors.

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Pick 3 THE TWO TIMS This is from children’s book author and Warner resident David Elliott with illustrator Gabriel Alborozo. In it, Tim and Tim are best friends and a dynamic duo until Tom comes along. Can the three boys find their way to becoming a threesome of best friends? “This is his most recent book,” says Katharine. “He has many books, all absolutely wonderful.”

www.mainstreetbookends.com | www.mainstreetwarnerinc.org

Star Wars Redux

at Capitol Center

f this year’s release of Star Wars: The Force Awakens leaves you hankering for more Skywalker, Solo, Vader, and Chewbacca, be sure to check out the hilarious One-Man Star Wars Trilogy at the Capitol Center for the Arts on Saturday, November 19 at 7pm. An international hit since its debut at the 2002 Toronto Fringe Festival, the seventy-five-minute, Lucasfilm-endorsed show is a recap of the first three Star Wars movies. Written and performed by Canadian actor Charles Ross, One-Man Star Wars Trilogy is the result of what he says was his misspent youth. Heralded in venues around the globe including those in London’s West End and Dubai, as well as at the Sydney Opera House, the performance features Charles playing all the characters with spot-on voice impressions, singing the music (yes, there’s music), fighting the battles, flying the ships, and improbably enough, condensing it all into an hour and fifteen minutes. This is an epic treat for the obsessed, inner nerd in all of us. One-Man Star Wars Trilogy November 19 • 7pm Capitol Center for the Arts WWW.CCANH.COM/EVENT/ ONE-MAN-STAR-WARSR-TRILOGY

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BUSINESS

The Legacy of a

Summer Home KEEPING THE FAMILY RETREAT FOR GENERATIONS TO COME

BY TINA L . ANNIS AND JEFFREY J . ZELLERS

ummer homes hold a special place in the hearts of many New Englanders, drawing family members together and making memories of happy, sun-filled times for generations. With its crisp lakes and beautiful fields, New Hampshire is no exception to this experience. Each summer, the stateâ&#x20AC;&#x2122;s cottages lure family members back almost as surely as robins return to our yards in the spring. Time passes, children marry, and the next generation returns as the family joyously expands. Parents often want to hold onto these opportunities for family gatherings, and their children want that special lakefront cottage to create new memories and continue beloved traditions. As our clients age, many have asked us how they can keep the summer home in the family to be enjoyed by successive generations. We are happy to offer some time-tested vehicles to further this worthwhile goal. But even the best vehicles can encounter a few bumps in the road.

ADVANCE PL ANNING SMOOTHS THE WAY Most often, issues arise among members of the younger generation. When parents pass away, the stabilizing factor of their control and management of the property fades. Without advance planning, a younger generation might attempt to own the summer home jointly, managing its use and upkeep informally among themselves. Problems often arise, particularly when family members move away and no longer make use of the property. Those individuals may not wish to contribute financially to a property that they donâ&#x20AC;&#x2122;t use, leaving others with a larger financial burden. One or more family members may want their interest to be bought out so they can make use of their inheritance in other ways. There may be disagreements over whether and how to make improvements to the property. As the number of family members increases, so do potential conflicts. What was once a source of joy becomes a source of discord.

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Such tensions are almost inevitable, and for this reason, we encourage our clients of the senior generation to question whether a desire to keep the family vacation home is really what their children want. Sometimes they are surprised to learn that the answer is no. TWO TOOL S TO CONSIDER However, if the children truly want to keep the cottage in the family after a full and candid conversation about all

www.annisandzellers.com

the potential pitfalls, then the family should create a formal management structure to help make things work. Two of the most commonly used tools are the limited liability company (LLC) and the trust. The LLC is a separate legal entity. At its core is an operating agreement, setting out the understanding of the members of the LLC. Often, each member will have the right to vote on matters concerning the LLC and the property that it holds, such as the family vacation home.

among other things, who will manage the property on a day-to-day basis, when family members may use the property, and how to pay for the expenses and upkeep. The senior generation may decide to create an endowment fund to assist future generations with expenses. Otherwise, there must be a mechanism in place for collecting contributions from family members, including consequences if a family member does not contribute his or her share. The agreement should also provide for the possibility that one or more family members may wish to cease participation and should address how disputes will be resolved. Finally, the agreement must provide a means for amending it as time passes and circumstances change. With a family’s full discussion of the pros and cons of retaining the summer vacation home for future generations and with proper planning, a cherished source of enjoyment and Another tool to consider is the trust, which is an agreement between the persons creating the trust and the trustees. The trustees will be responsible for operating the trust and managing trust property such as the family’s cottage. While there are advantages and disadvantages of using the LLC or the trust to manage a family summer home, the correct choice for any family will depend on many factors, including personal goals, anticipated involvement by younger generations,

and the cost of the property (taxes, maintenance, etc.). In either case, there is flexibility to tailor the operating agreement or the trust agreement to the family’s needs. Within the governing documents of the trust or LLC, the older generation may set guidelines reflecting the mechanisms that they believe will best serve the next generation. The operating agreement and trust agreement will also identify legally binding rights and obligations among family members. Involving the

Each summer, the state’s cottages lure family members back almost as surely as robins return to our yards in the spring. younger generation in documenting who, when, and how the vacation home will be used helps to set expectations and promote family harmony. The agreement should address,

memories can be maintained for years to come. Tina Annis and Jeffrey Zellers are attorneys with the firm Annis & Zellers PLLC in Concord.

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BUSINESS

Marketplace

Laura Miller, founder and inspiration behind Marketplace New England's unique business model.

New England T

At the time, we were only in business six months. Our entry was a description of how we plan to use social media to leverage our mission, which is to provide a year-round market for emerging artists and where all of the products are made in New England. So it’s the buy local movement and fair trade, and growing

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that on the local level by working with young artists and established commercial companies to grow their presence online together.

So you are looking for a better way to connect artists and craftspeople with their potential customers? Yes, and by doing that, we are enhancing the experience for the end customer by saying, here is this artist and you are buying his or her product, and there is a more intimate connection. For example, we have a lotion maker in Temple, New Hampshire, and she is a small producer on a farm in a rural town. She does some farmers’ markets, but we can offer her a larger market and will promote that she uses her own goats for the milk to make her lotion. Therefore, the customer is buying something not just because it smells good, but because they have value in that process. The younger shopper wants that experience—as do many other shoppers—and they want to have that connection because there are so many choices out there. A collection of Marketplace New England handcrafted products.

www.marketplacenewengland.com

PHOTOS BY JOSEPH ST. PIERRE

his past June one of Concord’s own was recognized by Comcast Business when it named Marketplace New England a grand prize winner in its Innovations 4 Entrepreneurs national competition. Marketplace New England was honored for its current and planned use of technology to enhance customer experience and grow their business. For Marketplace, this means more than simply increasing profits. They are dedicated to helping artists and artisans of all stripes expand their business knowledge while having a home for their products at Marketplace New England. It’s a novel and important business model that could help start, sustain, and strengthen a range of small businesses dedicated to art, crafts, and locally produced products and ingredients. That this is the brainchild of Laura Miller, founder and former owner of Imagination Village, should come as little surprise. Around Concord asked Laura what made her business model so compelling to the competition’s judges.

EXPERIENCE IT LIVE! This makes sense as people not only want a good product, but one that casts a positive reflection on who they are as a person. Yes, and do that at a moderate price point for people here at the store and through our online market.

How do you see the business growing and evolving?

PHOTOS BY JOSEPH ST. PIERRE

Our ultimate goal is to, within the next three to five years, develop a nonprofit business incubator for small and microbusinesses where there are resources focused on their needs. We have a business incubator model now where we work individually with a lot of artists that are just getting started. We had a jewelry maker in this morning and gave her feedback on pricing and marketing, and she had such a great experience with us. She is looking forward to two more sessions. And her business is growing so fast that she is selling as much as she can produce. We want to do this on a more consistent and formal basis in a shared working space under a traditional incubator approach. Small and microbusinesses will have shared workspace and resources such as printers and photocopy machines—things that are prohibitive if you are just entering as a business. It will also be a place to receive peer support, classes on how to market and finance their business, and social networking. These could be people new to being in business for themselves as well as people who need extra support because they might be a new American and need additional support around language or culture, and people with disabilities who may need a specialized form of support. So we want to make a traditional business incubator model available and make it individualized and as supportive as someone might need to help them launch something. This model is also very scalable in terms of different regions of the country. You can take this local model and do it in Maryland with artists 1in that 2016-08-10 _ Around COncord.indd region. It doesn’t always have to be New England. Marketplace New England is located at 7 N. Main Street, Concord, and online at www. marketplacenewengland.com. At their website you can learn more about the store and its owner as well as shop its online store.

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See Our Web Site For a Complete Listing of Upcoming Shows and Events

{{Ê-Ê > Ê-Ì]Ê V À`ÊÊUÊÊäÎÎä£ (603) 225-1111 • ccanh.com COBB HILL CONSTRUCTION, INC.

A PROUD MEMBER OF THE CONCORD COMMUNITY FOR 30 YEARS COBBHILL.COM ( 6 0 3 ) 22 4 - 8 373

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BUSINESS OF THE YEAR CONCORD CHAMBER OF COMMERCE

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HOME & GARDEN

BY DEBBIE KANE

It’s Cold Outside, But So Warm Inside EIGHT TIPS TO READY YOUR HOME FOR WINTER

Warm days and chilly nights mean now’s the time to check your home’s heating and cooling systems. An energy-efficient home means comfort—and lower energy bills.

Schedule a home energy audit: An energy auditor identifies where your home can be more energy efficient. Alison Keay of Concord’s Resilient Buildings Group recommends the website REPA-NH. org for a list of independent energy auditors. NHSaves.com is also a great resource for information about energy incentives and possible rebates from local utilities.

Schedule an annual heating system cleaning and tune-up: Whether you have a boiler or furnace, cleaning and tuning up your heating system saves you money and offers peace of mind (no one wants a dead furnace when temps dip below freezing).

Close your fireplace damper: Don’t use the fireplace and central heating system at the same time.

Use programmable thermostats: They’re easy to install and to program. You can set the system to automatically turn down when you’re sleeping or away, then back up when you return. Alison recommends setting it back two or three degrees. She notes that if you set it too far back, your heating system uses a lot of energy to get back to the original temperature.

Weather-strip around doors and windows: Rubber weather-stripping helps create an airtight seal.

Make spaces airtight before insulating: Not all insulation blocks air movement. Alison recommends using spray foam in spots where air leakage is most likely, such as around pipes and wires in your basement and attic; gaps between walls, floors, and ceilings; and around doors and windows.

Insulate your basement or attic: The recommended goal for your attic is insulation with an R-value between forty and sixty. Basements should be R13 or higher (higher R-value means greater insulating power).

Save on utilities: If you use oil, lock in a guaranteed rate with your supplier as early as possible rather than suffer winter price fluctuations. In addition, set up monthly deliveries to keep the tank full, which avoids one large payment as well as costly damage to the furnace if the tank gets low or empty. If you use gas, call your supplier and ask them to average your payments over the course of the year. This may not save money or help you avoid price fluctuations, but it allows for consistent and predictable bills.

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www.REPA-NH.org | www.NHSaves.com

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Curl Up

to a Safe, Warm Fire

ith cooler weather here and much colder to come, those of us lucky enough to have a fireplace or woodstove can look forward to some very cozy evenings in front of the fire. However, before you get to these sweet evenings, you need to be sure you’ve cared for your chimney. This is where a certified chimney sweep comes in. Below are a few tips supplied by Keith and Amanda Richardson, owners of Soot Solutions Chimney Services here in Concord.

What does a chimney sweep do? A chimney sweep inspects chimneys and vents to ensure proper function and safety, adhering to National Fire Protection Association (NFPA) guidelines. In addition to the inspection, the chimney sweep will remove any nests built by animals since spring, remove harmful creosote buildup, and prepare the chimney for winter use.

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Why hire a certified chimney sweep?

When is the best time of year to hire a chimney sweep?

A credited chimney sweep will ensure that the chimney and work done to it adhere to all codes, regulations, and professional standards.

Spring is the best time to have your chimney cleaned because it’s after the winter season but before the new heating season. Come September we’re straight out, so we always tell people to book early after they have stopped using their fireplace for the winter.

What is the best type of wood to burn? The best type of wood to burn is oak.

Why is dry, aged wood better? Dry, aged wood is better because wet wood causes more smoke. Burning wet wood won’t allow for complete combustion, and you should also burn your dry wood hot to allow for proper airflow.

Soot Solutions can be found online at sootsolutions.com. Their number is (603) 226-7668.

What can you do during the winter to best maintain the chimney? The best way to maintain your chimney is to start the burning season off with it clean. The next thing is to burn dry, seasoned wood and burn it hot.

www.sootsolutions.com

Winter Storm Preparedness

Winter storms are inevitable in New Hampshire. Unitil, one of the state’s largest suppliers of gas and electricity, suggests having these items handy at home in case of power outages:

 Blankets  Warm coats, hats, and mittens for everyone  Flashlights and fresh batteries  A battery-operated radio and clock

 A car charger for portable electric devices (cell phones, etc.)  Containers filled with water and/or bottled water  Canned or dried food and a manual can opener  List of important phone numbers  First-aid kit

And don’t forget, keep the path to the mailbox clear or suffer the embarrassment of a little note saying delivery may be halted if the way is not kept clear. For more information, visit unitil.com.

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Join the Parade…

a “self guided tour” showcasing beautifully crafted homes.

HOME & GARDEN

OCTOBER 8-10, 2016 • 10-4 Daily

LAKES REGION BUILDERS & REMODELERS ASSOCIATION

As a Parade attendee, you will be entertained by a wide variety of architectural styles, beautiful settings, as well as innovative decorations and furnishings.

Presented by:

Sleep Well,

Sweet Peas PUTTING YOUR GARDEN TO BED FOR WINTER

“People’s Choice 2015” Hayward & Company Photo by: Northpeak Design

www.lakesregionParadeofHomes.com

Presenting Sponsors…

e recently discussed winter garden prep with Charlie Cole, general manager of Cole Gardens in Concord. Here are his suggestions to ensure that your garden has a good winter’s rest. Clean up debris: Clean up fallen leaves and trim trees, perennials, and shrubs to rid your garden of debris, especially diseased foliage from vegetables. Thick layers of wet leaves and debris will suffocate your grass. Mulch: Fallen leaves and grass clippings are great sources of nutrients for your garden. You can mulch leaves by running over them with your lawn mower (which will break them into small pieces) or leave grass clippings in place instead of bagging them. You can also rake wet leaves and debris into a compost pile. Speaking of compost: Even though it’s winter, it’s still a good idea to keep adding household compost to your garden compost pile. Great options are coffee grounds, leftover fruits and veggies, and eggshells. Enrich the soil: Add a layer of compost to your perennial or vegetable garden. Compost “brings life back to the soil by making it healthier for your plants,” says Charlie. Wait as late as possible to clean up perennials: Wait until after leaves have fallen and it’s easier to cut back foliage and stems. The best time to mulch perennials is after the first hard freeze.

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www.colegardens.com

com

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Cut back roses/hydrangeas/ornamental grasses in the spring: According to Charlie, it’s better to cut back roses and hydrangeas in spring when new growth emerges. You should also think about doing a quick cleanup now if you think heavy snow will break branches.

1.800.832.0912

Imagine a kitchen...

Add moisture: Depending on how much rain falls this autumn and on the water restrictions in your community, add moisture to your garden, either by hand or using a sprinkler. It’s important to keep the roots of your current plants alive. Wrap sensitive trees and shrubs: Wrap trees or shrubs with northern or eastern exposures as late as possible but before snow falls. By following these simple suggestions, you will do a lot to ensure that your garden and yard are even more beautiful and bountiful next year. More seasonal gardening tips are available at Cole Gardens’ website, colegardens.com.

Vintage Kitchens 800.832.6251 www.vintagekitchens.com 603.224.2854

24 South Street

Concord, NH 03301

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NEIGHBORHOOD PROFILE |

BY MATT INGERSOLL

Northern New England’s

Archi tectu ral Furth er, Elizab eth D. Heng en’s Conco rd Walke r Famil y Surve y and R. Stuar t Walla ce’s collec ted Histo rical shire Hamp New the at found be Paper s can rd. Conco in t Socie ty at 30 Park Stree

Oldest Home A WITNESS TO CONCORD’S HISTORY

structure. Construction of the house, writes Elizabeth D. Hengen in her Concord Architectural Survey, was not fully completed until about the late 1750s or early 1760s, despite beginning its first stages some twenty-five years earlier.

Travel north on US Route 3 in downtown Concord, from South to North Main Street, and you’ll pass Gibson’s Bookstore, the Capitol Center for the Arts, and other popular places. When you continue up just a bit farther, the highway breaks off to the west to become Bouton Street, named after the famous Concord historian Nathaniel Bouton. But if you ignore the turn of the highway and continue north on Main Street just a few blocks more, you’ll come to a sleepy, seemingly average-looking neighborhood. On your right, about three-quarters of the way down the block, there is a beautiful baby-blue Georgian-style house. The home, with its gambrel roof and paneled chimneys, is so striking that it suddenly swallows your view. This is the home of the Reverend Timothy Walker, also known as the Walker-Woodman House. Built sometime between 1733 and 1735, it is not only the oldest house in Concord still standing but also believed to be the oldest house between Massachusetts and Canada that has kept its original

A HOME FOR THE TOWN MINISTER The house was the property of the Walker family for seven generations prior to 1983, dating back to when it was built for the Reverend Walker. He served as Concord’s first-ever town minister and was chosen by settlers from Massachusetts who had come to the township of Pennycook (later called Rumford, then its present name of Concord). The twenty-six-year-old Walker was a Harvard graduate, a liberal Protestant, and a native of Woburn, Massachusetts. According to the Walker Family Papers by R. Stuart Wallace, Walker was so deeply revered and respected by his followers that he was dubbed the “pope” of central New Hampshire. Settlers of the township—not to be confused with those folks already living in the area—gathered funds to build their leader a house for their new land. Aside from serving as a residence, the property would also be used as a point of refuge when a garrison fort was built around it in 1746 to protect the settlers living nearby from Indian attacks.

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PUBLISHING COMPANY COLLECTION [REPRODUCTION NUMBER, E.G., LC-D4-10865]

rical Socie ty We wish to thank the New Hamp shire Histo y, the ionall Addit . story this g for their help resea rchin be found in the histo ry of the Walke r-Woo dman Hous e can : A Brief Histo ry follow ing books : At the Bend in the River Wins hip, and W. en Steph by of Conco rd, New Hamp shire n. The Histo ry of Conco rd by Natha niel Bouto

COURTESY OF LIBRARY OF CONGRESS, PRINTS & PHOTOGRAPHS DIVISION, DETROIT

Circa 1905.

in g

THE FIGHT FOR L AND About two decades prior to the Revolutionary War, the settlers—they were considered “out-of-colonyers” by the locals—found themselves caught up in a fierce boundary dispute between New Hampshire and Massachusetts. The residents viewed Walker and his fellow settlers as trespassers and petitioned the province government to evict the interlopers. When the Pennycook settlers realized they would likely lose their appeal, they turned to Great Britain. The man they sent to plead their case was the Reverend Timothy Walker. Walker made three trips to England between 1753 and 1763, making his case first to King George II and then to King George III that the settlers had a right to stay. He won that dispute, as English officials overturned all of the New Hampshire court’s appeals, thus earning Walker even greater respect and admiration among his fellow settlers. The new town became known as Rumford, named after the English parish that was the birthplace of some of the settlers. A subsequent border dispute between Rumford and the town of Bow in 1765 led residents to rename the area Concord. The home’s next visit with history was in 1818 when the Reverend Walker’s great-granddaughter Lucretia Pickering Walker married Samuel Morse. Morse was a young painter from Charlestown, Massachusetts, who would invent the first American-patented telegraph. Though Walker died in September 1782, his house still stands in Concord today nearly three hundred years after breaking ground. It has undergone several renovations throughout the nineteenth and twentieth centuries, but as Hengen notes, has mostly kept its original appearance.

Today, there is a headstone on the front lawn of the property with a list of the names of the most prominent people that house protected, starting with the Reverend Walker.

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Top: Diane and Chuck Souther, owners of Apple Hill Farm. Below right: An old chairlift from Mount Sunapee now provides a rest and a view. Below left: Picking your own berries is among the farmâ&#x20AC;&#x2122;s simple pleasures.

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On a Hill, Surrounded by Big Sky

Taking in the view from the top of Apple Hill Farm.

THE MANY FACETS OF APPLE HILL FARM BY DEBBIE KANE PHOTOS BY JOHN BENFORD

he view from Apple Hill Farm hasn’t changed much in a generation. Despite its proximity to I-93, the twohundred-acre farm seems miles away. On a clear day, you can see the gold dome of the state capitol, eight miles to the southwest. What you mostly notice, though, is the sky. It seems bigger here. Apple Hill is, in many ways, a typical small New Hampshire farm. Although it’s primarily known for its apples—twenty-four acres of them along the north side of the property—you can also pick peaches, plums, pears, nectarines, strawberries, and blueberries in season. There’s even a playground for kids when the weather is nice. In addition, a farm stand sells everything from local honey to homemade baked goods and fresh apple cider. But when you look closely at some of the apple trees, you’ll notice something hanging off the boughs that you don’t see at many area orchards—bright red croquet balls. They’re sticky traps designed to attract pests. More than just a farm, a portion of Apple Hill is dedicated to research and crop development.

A red, perforated croquet ball with pheromones in its center makes for a novel bug trap.

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“We’re more than willing to give up part of our farm for research that benefits all growers,” says Chuck Souther, who owns Apple Hill Farm with his wife Diane. A DIVERSIFIED FARM The Southers grew up in Concord, both children of New Hampshire families with deep roots in the state. They met at Rundlett Middle School and shared their first kiss on a ski lift at Mt. Sunapee. They eventually bought the lift chair, number thirteen, which is now tucked among the farm’s apple trees. Both also knew at an early age that they wanted to be farmers. “We wanted to be apple growers,” says Diane. “We liked the lifestyle and the people we met.” The Southers purchased Apple Hill Farm in 1978, when it was what Chuck calls an unproductive open space of trees and undeveloped land. But there was something about this parcel that called to them. East Concord, the area around Apple Hill Farm, has a strong farming tradition and a rich history. An old sawmill on the property is evidence of the area’s small manufac-

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turing base during the early 1800s. Soldiers traveled Hoit Road, which runs along the farm’s south border, on their way to fight in the American Revolution. The farm is also a crossroads of sorts, as the Canterbury town line runs through the north end of it, and Boscawen lies a few miles to the east. With all this in mind, the Southers saw among the brambles and thickets an opportunity, and a vision was born. The question then became, how to make it all work? FARMING IS BIG BUSINESS According to the New Hampshire Department of Agriculture, the state generates approximately $850 million from farming. This includes $479 million in direct sales of agricultural products and services and $372 million in direct spending by agriculture-related tourism. Despite the size of the market, most New Hampshire farms are small and must diversify to succeed. And Apple Hill Farm is no different. The Southers’ original plan was to plant apple trees and sell apples wholesale. “It was a different time when we bought the farm,” Chuck says. The market for New

Apple Hill’s pick-your-own berry season includes taste-tempting blueberries and raspberries. At left, Nick Magoon of Canterbury takes a well-deserved blueberry break.

England apples was robust. But then, in the early 1990s, competition from larger growers in Washington state and overseas made the wholesale business unsustainable for small farms like Apple Hill. The couple rethought their business plan and visited farms in New England, New York, and New Jersey to meet and talk with other farmers. They developed solid working relationships with the University of New Hampshire’s Cooperative Extension program and its specialists, who provide ongoing support and advice. The Southers eventually shifted their focus to retail customers and reduced their apple acreage. Between 1995 and 2005, the farm reduced half of its apple orchard. “We’re still known for our apples, but now we sell them to small stores, through our farm stand, and as pick-your-own,” Chuck says. They also diversified their crops, planting peach trees, black currants, blueberries,

APPLE SCHEDULE If you’re looking for the freshest and ripest apples, these are the expected apple harvest dates at Apple Hill Farm. LATE AUGUST

Paula Red Ginger Gold Gravenstein EARLY SEPTEMBER

McIntosh MID SEPTEMBER

Cortland Honeycrisp LATE SEPTEMBER

Macoun Pomme Gris Jonathan Gala EARLY OCTOBER Clockwise from left: Chuck and Diane peek out from a gondola from Killington. Hugh Simpson, a gentle soul who plays a key role at the farm—in fact, the Southers consider all of their employees family—takes a moment from his work. Brian Magoon, Nick’s dad, picks blueberries. A wind machine circulates warm air to protect spring apple blossoms.

strawberries, and raspberries, as well as vegetables like corn and tomatoes. Currently, the farm has twenty different kinds of tomatoes, thirty different varieties of apples, ten varieties of peaches, and eight varieties of strawberries. According to the Southers, the many varieties are grown to extend the growing season. When one variety is finished, the other is ready to be picked. They’re even thinking of planting kiwi and seedless grapes, which are being tested at other area farms. The farm has two stands. One is inside

the main entrance off Mountain Road, with a smaller location near Hoit Road. “Our extension agent originally told us when we built the stand, ‘No one will drive in a car inside the farm to get to a stand,’” says Chuck, “but we felt strongly that customers should actually see the farm when they shop.” Today, the farm stand sells seasonal fruits and vegetables as well as maple syrup, New Hampshire wine, hard cider, honey, plus cheeses and eggs from local farms. Thanks to the addition of a commercial kitchen,

Empire Red Delicious Hampshire MID OCTOBER

Golden Delicious Northern Spy LATE OCTOBER

Crispin Fuji Baldwin Russett Hudson’s Golden Gem Calville Blanc Tompkins County King Esopus Spitzenburg Lady Apples WWW.APPLEHILLFARMNH.COM

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there’s also a mouthwatering selection of Diane’s homemade jams, jellies, and pies (naturally, apple and peach are the top sellers). Apple Hill Farm also participates in seasonal farmers’ markets in Bedford and Concord, where Diane chats with customers to find out what they want. Often, the Southers will try to grow a crop based on customer feedback. Up the road from the farm stand is the Southers’ small home. A signpost at a crossroads by the house points out distances to Concord as well as hometowns and colleges of the Southers’ seasonal workers. The apple orchard, including a copse of peach trees, is on the hill behind the Southers’ home. Visitors who wander through during summer and fall pick-yourown seasons can take pictures from the old ski lift chair or in an old gondola chair (the Southers love to ski). THE SCIENCE OF FARMING For ten years, the Southers have worked closely with researchers from UNH and the University of Massachusetts to develop sustainable growing practices. There are at

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least three different research projects going on at any one time on the farm. They are also strong believers in integrated pest management, which tries to use strategies other than pesticides to manage insect damage. “We first started working with the UNH Cooperative Extension in the 1970s,” says Chuck. “When they told us that we didn’t have to spray our apple trees, that was our first introduction to integrated pest management.” The Southers also use and test new forms of crop management, and they find the research fascinating. “Integrated pest management taught us how one thing in the growing cycle affects another,” says Chuck. “Now it’s a whole science; we measure moisture and we learn a lot from weather forecasts. We’re able to take the research out of the lab to see if it works.” Diane agrees. “Every year, we learn something,” she says. “It’s fun and the schools present their research to other growers.” For many years, representatives from the state’s agriculture department and university researchers have studied invasive

From left: Chuck harvests squash. Raphael Smith and Thomas Burrell tend to a row of new trees. A collection of signs indicates where many of Apple Hill’s seasonal workers live or attend school. And a cluster of blueberries ripens in the sun.

insects at Apple Hill. One persistent pest is the plum curculio, a beetle that can significantly damage apple trees if left unchecked. Researchers from the University of Massachusetts determined that the plum curculio is attracted to odor. Specific trees in the orchard are now designated as bomb trees, hung with special attractants to draw the pests in, where they can be targeted with insecticide (manually pulling the insects from trees and disposing of them is the only completely organic solution). Another pest is the apple maggot, which resembles a housefly. Again, research is behind the red-painted croquet balls hanging on some of the Southers’ apple trees. The red spheres are coated with Tanglefoot, a sticky substance that traps insects. The flies are attracted to the color red, land on the balls, and are then stuck. Trees hung with the red croquet balls circle the orchard, an attempt to attract the pests to certain trees

where they can be treated with insecticide (it also helps the Southers to determine a specific time of year to spray). And it’s not just invasive pests the Southers are learning about. This year, they planted a wildflower garden specifically to provide pollen for pollinating bees. “We’re interested in insect behavior management—not the latest, greatest chemical,” says Chuck. “If there’s a smarter way to do this, we want to know what that is. That’s why we participate in these studies.” SKIING AND A VIEW TO THE FUTURE Fall is the busiest time at Apple Hill Farm. Come winter, the Southers take time off here and there. Avid skiers, they’re always looking for an opportunity to ski midweek. But they don’t anticipate slowing down any time soon. They’ve found what works to keep the farm productive, and they’re happy to be doing it on a hill surrounded by a big sky. “We’re going to keep doing this as long as we can get up and get to work,” says Chuck. “When we dread it, it’ll be time to quit.”

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pple Hill Farm is open seasonally Monday through Saturday 8:30am to noon. (The farm is closed Sundays to allow for ripening.) They are also open Tuesday and Thursday evenings 4pm to 7pm. Apple Hill recommends that people call ahead for pick-your-own to be sure they are not picked out. Unfortunately, Apple Hill Farm wasn’t spared the damaging hard freeze of Valentine’s Day weekend. A massacre of sorts, Apple Hill and most other orchards in the state lost their peach crop during those forty-eight hours. But don’t worry—it takes more than one freeze to put a good peach down. Next year the crop should be back in full force. Fall isn’t too early to think about purchasing a share of the farm’s produce through their community supported agriculture (CSA) program.

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Silken, Bioluminescent Light THE MULTISENSORY ART OF DEBBIE KINSON BY LAURA POPE

The barn owl serenely surveys his realm, sitting regally on a tree limb beneath a full moon. A fleet hummingbird rests beneath a blossom against a tropical, turquoise backdrop. Two vibrant African bee-eaters cuddle in splendor near a hive. Festive waxwings display their harvest of berries as they cavort through bright, warm air. A first, cursory glance of these paintings communicates an inner, almost intuitive knowledge of birds. Still, there’s more to admire, more to see and feel with further viewing, a deeper gaze. In her lush paintings, Debbie Kinson conveys multiple layers of engagement and contemplation through meticulous renderings of birds set in imagined and natural environments. Her compositions are full of saturated colors—the golds and reds of autumn as well as rich jewel tones—emitting a glowing, silken, almost bioluminescent light. Top: I'm Not the Only One, 12”x12”, oil on clayboard. Opposite page: Whooo Are You?, 16”x12”, oil on clayboard.

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Top: Free Bird, 24”x18”, oil, 23k gold leaf and silver leaf on clayboard. Right: Leave Impressions, 36”x18”, oil on clayboard.

A STUNNING PORTMANTEAU Then there are the other sensory hooks embedded in the paintings. Sayings are inscribed through textured paint in braille and tucked in a corner of the image, or guitar strings provide a textured banner along an edge of the canvas. Each detail is meant to evoke multiple senses, feelings, and thoughts as the viewer is absorbed by the visual display. The result is a stunning portmanteau of color, imagery, and texture reminiscent of antiquarian Asian artwork. “There’s definitely an Asian influence in a few of the paintings, which you can see in Our Time, In Balance, and Free Bird. They are loosely inspired by Asian scrolls,” Debbie says. Encouraged by her husband, she left a twenty-two-year career in management and insurance in 1999 to explore the world of art. “After I made the decision to pursue art, I left my job on a Friday and was, that following Monday, enrolled in the BFA program at the New Hampshire Institute of Art in Manchester. It took six years to earn the degree, studying part time.” BIRDS AS SYMBOLISM Debbie, 57, grew up in Connecticut and Massachusetts. She moved to New Hampshire as a young adult and lived in Bow for many years before moving to the planned, lakeside community of Eastman in

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Everything Seems to be Right, 12”x36” triptych, oil, 23k gold leaf and silver leaf on clayboard.

Grantham. However, Concord remains an important home to her work as she routinely displays at Mill Brook Gallery & Sculpture Garden (her work is continually shown and available for purchase there), McGowan Fine Art, and other area galleries and outlets. It’s hard to imagine, while in the thrall of her multifaceted artworks, but Debbie’s initial paintings in art school were political, emotional, and confrontational. “There was nothing subtle about them. I had to work my way out of them,” she says. “The symbolism of birds, the feelings of hope and awe they instill in us, first appeared in my 2006 senior exhibit.” She goes on to add, “I do not have knowledge of birds or their habitats. I use birds as symbolism, for what I see in them. I keep my head out of what is correct; that does not enter my thinking.” Instead, Debbie relies on following her particular sensibilities and intuition when painting. “I’m going for feel. I’m not trying to illustrate anything. When I start a painting, it’s as if there’s a dialogue between me and the panel. I start with a background, build up layers of color, and in

an intuitive way, I select the bird. All the elements are worked on in concert. My aim is to make imagery that evokes a sense, a feel, not tell a story. Any story or impressions are left to the viewer. I’m more interested in knowing that the viewer sees the layering of imagery and that, with every glance, something new is revealed.” THE POWER OF THREE The artist’s painting technique, like her painting style, was a yearlong iterative process of experimenting with paints and paint surfaces. “I was searching for a certain effect and chose an absorbent surface to apply many, many thin layers of color. I discovered the clay board—a thin sheeting of clay over a wood panel—that absorbs oil paints. It’s not unlike fresco painting in the Renaissance or the deep tones made famous by Maxfield Parrish, who employed the same technique. After each glaze goes down in various colors, a unique effect with shine and color saturation surfaces.” Like a printmaker, Debbie uses positive and negative techniques in some of her works, such as Whooo Are You? One set of leaves in

Far left: Are You Coming?, 24”x12”, oil on clayboard. Middle: Our Time, 36”x18”, oil, 23k gold leaf and silver leaf on clayboard. Right: Of a Feather II, 20”x12”, oil and copper leaf on clayboard.

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Design

Form

it is painted on, while other leaves appear from a materializing background color. “The branch the owl is sitting on in that image is not painted; it’s the background color emerging,” she points out. The three little dots on each painting serve as Debbie’s signature, which is yet another dimension to her multisensory approach. “Three is a powerful number. For some it’s prime, a trinity, a triangle. I use elements of three in my work, and it’s a coded, changing identifier that I’ve maintained over the years.” She credits “phenomenal NHIA instructor” Sean Beavers as a pivotal mentor. “He teaches you how to see, which is critical, and I hear him in my head saying one of his key phrases—‘No fear’— whenever I get too deep into a comfort zone.” After graduating, Debbie was hired by the NHIA for a couple of years as Director of Student Advising. Other primary influences include the art she sees. “I pay attention to the pieces that strike me, even if they have no relation to my own work.” Recent works include Be the Change, In Balance, and We Are All Related, says the artist, who creates six to eight paintings a year from her home studio, though this year will yield ten. Debbie was also included in a summer exhibit at Mill Brook, where she says, “I added two Flight paintings and a triptych to the three or four paintings on long-term display.”

WHERE TO SEE DEBBIE KINSON’S ART

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17 Dow Road • Bow, NH 03304 603.228.2858 • Fax 603.228.2859 Peter Schiess ASLA • landformsltd@aol.com www.landformsltd.com

Debbie maintains an online gallery at www.debbiekinson.com. Her art is represented by the Mill Brook Gallery & Sculpture Garden in Concord (www. themillbrookgallery.com) and the Bowersock Gallery in Provincetown, Massachusetts (www.bowersockgallery. com). Her art is both on sale and on exhibit at these locations.

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Learn more 48

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www.debbiekinson.com

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Stacey Cooper of the Canterbury Shaker Village farm holds an armful of corn she picked from the fields.

The Locavoreâ&#x20AC;&#x2122;s Delight A LOCALLY PRODUCED HARVEST DINNER

Chef Rob Cone holds a Caprese salad with seasonal tomatoes and fresh mozzarella.

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BY RACHEL FORREST PHOTOS BY JOHN BENFORD

Eat whole foods, buy organic, support nearby farms and food producers—become a locavore. It’s never been so easy to create entire meals from only what’s harvested and produced within a fifty-mile radius of our homes. We can visit our weekly farmers’ markets and pick up freshly harvested apples to enjoy with a wheel of ripe Camembert from Canterbury’s Brookford Farm or buy their raw milk and make our own mozzarella for a pizza topping or Caprese salad. We can sign up for a community supported agriculture (CSA) share and get weekly packages of meat, eggs, and produce while helping fund farms like Kearsage Gore in Warner. Even our morning cup of coffee can have a local connection. Sure, New Hampshire has no coffee plantations, but we have expert artisanal coffee roasters. With dinner, there’s no reason not to enjoy locally brewed beer and wine made from New Hampshire grapes and blueberries. Brand-name restaurants tout organic foods on their menus, and even chain supermarkets and big-box buying clubs carry local produce. We are lucky to have so much at hand—and doubly so because the Concord Food Co-op has for thirty years been a hub connecting us to all things healthy, local, and delicious. Started in the late 1970s as a community buying club, the desire for healthy, local alternatives has enabled it to expand to two stores. Here we can find everything we need to live and dine well, including the ingredients to make our own meals, ready-to-go lunches and dinners, and even homeopathic remedies and all-natural cosmetics. The co-op is a one-stop shop for locavores. To demonstrate the breadth and quality of locally produced fare, we’ve created a fall harvest meal from foods and beverages you might gather with just one shopping trip to the co-op. Along the way, we’ll also introduce you to some of the farms and food producers the co-op works with, including their own Shaker Organic Gardens in Canterbury. But first, let’s have a beer. TRUE BREWS We’re opting for beer with our fall harvest dinner because at least two local breweries are found in towns surrounded by farms that have a rich farming tradition. Henniker Brewing Company now cans as well as bottles their brews, with both seasonal and year-round selections. For fall, try the Hometown Double Brown or Working Man’s Porter. Big Water Brewery in Salisbury is a three-barrel brewery that concentrates on Belgian and farmhouse-style ales like their Belgian Double or a sour raspberry Lambic that’s aged for a year. Finally, very close to downtown Concord, Lithermans Limited brews beer with “punny” names like Tangled Up In Bruges, made with their house Saison yeast strain and seasonal ingredients. PASS THE CHEESE AND CRACKERS To say the least, farmhouse cheeses made from the milk of grass-fed cows are a great start to a fall harvest meal. Just fifteen minutes north of Concord is Brookford Farm. The over sixhundred-acre site allows Luke and Caterina Mahoney space for a dairy farm, acres of produce that can be rotated each season, a creamery, and livestock to raise meat for their CSA, local shops, and restaurants. Top to bottom: A majestic tree and stone wall greet visitors to Canterbury Shaker Village along with their sign. Eggplants, tomatoes, and tomatillos harvested at the Canterbury Shaker Village farm. Stacey hoes a garden bed. Wheels of cloth-wrapped cheddar age at Brookford Farm. The cloth cover allows air circulation and mold growth, which are essential to the development of the cheese.

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Top to bottom: Luigi, a young bull, in the barn of recently weaned calves at Brookford Farm. The vegetable farm at Canterbury Shaker Village is adjacent to the main group of historic buildings. Farmer Caterina Mahoney of Brookford Farm applies wax to a wheel of gouda cheese. Vladimir Kazarin, an employee at Brookford Farm, picks peppers in a greenhouse.

Brookford Farm is just one of the co-op’s suppliers of cheese, raw milk, and yogurt. In particular, it produces a wonderful, richly flavored Camembert with a bloomy rind (soft, fluffy, and white in color, like Brie). They also produce a raw-milk cheddar that they describe as mild with a sweet tang. Other cheeses include Gouda, Maasdam, bleu, feta, Brie, and quark, which is comparable to ricotta (quark is German for curds). Hilary Bailey, outreach coordinator for the farm, says that of the farm’s total acreage, about two hundred are in use, with thirty-five of those dedicated to vegetables. They also make their own lacto-fermented products. “We make sauerkraut from organic produce, beet slaw, and pickles—and all of it from seed to jar. We grow it, ferment it, and jar it starting in September,” Hilary says. And while they don’t supply vegetables to the co-op in the fall, you’ll find squash and pie pumpkins as well as plenty of kale at the farm. Hilary adds, “The co-op is a good central hub. It’s important for farmers to know they’re part of a community because everything is so widespread. You need to know you’re not by yourself.”

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SOUP, SAL AD, OR BOTH Brisk autumn days call for making your own comforting soup, but if your days are filled with being out and about, you can pick up a delicious bowl at Celery Stick Café at the Concord Co-op. Chef Rob Cone and his team make up to six soups like beef chili and mushroom ale, in addition to dishes such as carrot hot dogs and roasted pork loin. Supplying the produce for these delicious soups and entrées is the co-op’s own Shaker Organic Gardens at the Shaker Village in Canterbury. The garden was founded in 2015, but it’s already filling the larders in the kitchen at the co-op as well as supplying the culinary program at the Shaker Village. Stacey Cooper is the farm manager and says the summer weather was good for fall root crops this year. “We’ve been growing more root crops and vegetables that can be stored for the winter. We also try to grow produce that other farms might not, to fill in the variety at the co-op. Local organic strawberries are hard to come by, so we grew those. Not many farms like to grow asparagus because it’s perennial. So we fill in those gaps.” The farm also grows beets, carrots, tur-

LONG PIE PUMPKIN OR DELICATA SQUASH AND POTATO LATKE RINGS Serves 6¬8 This recipe is from Chef Evan Mallett’s book Black Trumpet: A Chef’s Journey Through Eight New England Seasons. It will be available in mid October and can be found or ordered at Gibson’s Bookstore, MainStreet BookEnds of Warner, and other independent bookstores.

2 2 1 2 1 1

tsp plus a pinch of salt russet potatoes (about 10 oz each), peeled medium delicata squash, scrubbed Tbsp olive oil, divided Spanish onion, julienned Tbsp salt plus more for sprinkling, divided Pinch black pepper 2 egg yolks 2 Tbsp clarified butter or olive oil

Preheat the oven to 425°. Fill a small pot with cold water and 2 teaspoons salt. Add the potatoes, cover, and bring to a boil. Parboil 15 to 20 minutes, until the potatoes start to soften, but there’s still tension when pierced with a fork. Remove from the water and let cool slightly.

Meanwhile, slice the squash into 1-inch rings, carefully removing the inner seeds and membranes with a spoon, and discard the stem and bottom ends. Rub the pieces with olive oil and salt and roast on a cookie sheet for 20 minutes, turning the pieces and rotating the pan halfway through. The pieces should begin to turn golden brown and soften slightly. Remove from the oven and set aside to cool.

Combine the onion, 1 tablespoon olive oil, and a pinch of salt in a small pan over low heat. Cook, stirring occasionally, until the onion turns translucent and softens but doesn’t color, about 12 to 15 minutes.

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When the potatoes are cool enough to handle, grate on the large holes of a box grater into a mixing bowl. Add the onion, one-half teaspoon salt, pinch black pepper, and egg yolks, and mix to combine. Divide the potato mixture evenly among the squash rings, stuffing the middles. Place plastic wrap directly on the rings so the potatoes don’t oxidize. The recipe can be made up to this point and held overnight.

When ready to serve, preheat the oven to 400° and sprinkle the latkes with salt and pepper. Heat a large nonstick pan over high heat and add the butter/oil and the latkes in a single layer. Sear until golden brown, about 1 minute, flip, and remove from heat. Transfer the latkes to a baking sheet and bake for 6 minutes. Serve immediately with applesauce and sour cream.

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Top to bottom: Purple tomatoes ripen on the vine at Canterbury Shaker Village. Stacey holds out a sunflower and a handful of sunflower seeds.

nips, and daikon for fall and winter. Some of these are sent to Micro Mama’s while others are lacto-fermented. A good suggestion is to serve your salad, cheese, or charcuterie with their daikon ginger veggies. Their Devil’s Butter or Spicy Kimchi also goes well with grilled meats. Co-op Director of Development Greg Lessard also recommends looking for your salad greens from Concord’s Generation Farm. “The farm is just two younger partners. They noticed that greens were becoming very popular and that their soil was great for greens, so now they grow greens, one hundred percent.” James Steever and Marley Horner started their farm in 2012 and grow arugula, baby kale, spicy mustard greens, and heirloom varieties in open fields as well as in greenhouses to extend the season. The co-op can also be your source for organic, gluten-free, and vegan products, addressing all diets and tastes.

GATHER ’ROUND FOR THE MAIN EVENT After talking with Greg at the Concord Food Co-op, we decided to make our coop sourced meal vegetarian and called on two New Hampshire chefs to help with the recipes. Both the Fall and Winter Ratatouille and the Brussels Sprouts Sautéed in Spearmint Olive Oil recipes (visit www.aroundconcord. com for more informaiton) come from Chef James Haller. Haller is the author of Cooking in the Shaker Spirit, which was inspired by his time living and cooking at the Shaker Village. The Long Pie Pumpkin or Delicata Squash and Potato Latke Rings comes from New Hampshire’s Chef Evan Mallett. Mallet is a three-time James Beard semifinalist for Best Chef, Northeast, and his new cookbook, Black Trumpet: A Chef’s Journey Through Eight New England Seasons, will be published in October. FA L L 2 0 1 6 | A R O U N D C O N C O R D

Top to bottom: Chef Rob plates a dish made almost entirely of local ingredients. Hoop barns at Brookford Farm will serve as winter shelter for their cows. Their design allows easy access for feeding and cleaning while also shielding the animals from the elements. Employee Sadiqi Sadiqi places a tray of eggs in the egg washer at Brookford Farm. Cows graze near a pond at Canterbury Shaker Village.

All three recipes use ingredients like eggplant, squash, Brussels sprouts, and potatoes that are available from our local farms this season. Of course, no meal would be complete without at least a mention of maple syrup. Fifteen-year-old Kearsarge Gore Farm in Warner is five hundred acres of fields and forests. Gore Farm relies on solar panels and gravity-fed water to remain off-grid and to support its diversified organic produce. The farm also has a three-thousand-tap maple syrup operation that it claims produces the best maple syrup in the world. For those who would like to use our recipes as sides instead of the entrée, maple syrup is an excellent glaze for roasted chicken, turkey, or pork. These meats can also be found at the co-op, which sources them from local farms such as the Miles Smith Farm in Loudon. They sell pasture-raised heritage pork and grass-fed beef. Then there’s Misty Knoll in Vermont for poultry and North Hollow Farm for bacon and other natural meats. We should also mention that grass-fed beef, lamb, and pork can be sourced at Kear-

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sarge Gore Farm. Brookford Farm offers truly free-range eggs, grass-fed beef, and pastureraised pork. SAVE ROOM FOR PIE — APPLE OR PUMPKIN We’ll finish our harvest meal with a glass of dessert wine, like the Spiced Winter Pear from LaBelle Winery in Amherst or Hermit Woods’ Sparkling Three-Honey Wine. We’ll accompany this with a slice of apple pie made with apples from Concord’s Apple Hill Farm and honey from the co-op’s own hives. We can even use flour from the co-op in our crust. Cortland and Honeycrisp apples are being harvested right about now, and soon we’ll have Empire and Northern Spy for our pies, cobblers, and sausage stuffing. To cap it all off—though maybe not so good for the post-prandial nap—is a cup of coffee from A&E Roastery in Amherst with a touch of cream from Brookford Farm and sweetened with honey from local bees. And with one trip to the Concord Food Co-op—or perhaps a tour of the area’s farms—our locavore evening is complete.

EDITOR’S NOTE:

e’d like to thank the Concord Food Co-op’s Greg Lessard for information about the co-op and farms, as well as Chef Rob Cone. For those who want to take the locavore plunge or merely dip a toe in, the following locales should be on your itinerary.

Handcrafted ~ Detailed ~ Unique

Concord Food Co-op 24 South Main Street, Concord, NH (603) 225-6840 and . . . 52 Newport Road, New London, NH (603) 526-6650 WWW.CONCORDFOODCOOP.COOP

Apple Hill Farm 580 Mountain Road, Concord, NH (603) 224-8862 WWW.APPLEHILLFARMNH.COM

Brookford Farm 250 West Road, Canterbury, NH (603) 742-4084 WWW.BROOKFORDFARM.COM

Generation Farm 44 Graham Road, Concord, NH (603) 545-8660

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Kearsage Gore Farm 173 Gore Road, Warner, NH (603) 456-2319

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Micro Mama’s Henniker, NH (visits by appointment) (603) 785-4517 WWW.MICROMAMAS.COM

Miles Smith Farm 56 Whitehouse Road, Loudon, NH (603) 783-5159 WWW.MILESSMITHFARM.COM

Shaker Organic Gardens 288 Shaker Road, Canterbury, NH (603) 783-9511 WWW.SHAKERS.ORG

Vegetable Ranch 443 Kearsarge Mountain Road, Warner, NH (603) 496-6391 WWW.VEGETABLERANCH.COM

Big Water Brewery 24 Robie Road, Salisbury, NH (603) 648-6068

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Henniker Brewing Company 129 Centervale Road, Henniker, NH (603) 428-3579 WWW.HENNIKERBREWING.COM

Lithermans Limited Brewery 126B Hall Street, Concord, NH (603) 818-9102 WWW.LITHERMANS.BEER

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WINNIPESAUKEE GOTHIC

Autumn Tennis courts without nets, Covered swimming pools, And empty beaches. Lonely dance floors For the dying leaves. Twisting to the music, Of the gray-backed wind. The once proud oaks and maples, Naked and embarrassed, Silhouette the November sky, Awaiting winter’s conquest.

Autumn’s Caretaker

THE POETRY & PHOTOGRAPHY OF GLENN K. CURRIE

POETRY AND PHOTOS BY GLENN K . CURRIE

e are so lucky to live in a place with such a rich and diverse community of talented artists and writers. Walk into any bookstore, café, or gallery in Concord as well as the surrounding communities, and you will find the creative work of our friends and neighbors. On this and following pages, we are proud to display the work of poet and photographer Glenn K. Currie. Glenn is a thirty-year resident of Concord as well as a prize-winning poet and photographer. He has published three volumes of poetry and photography, two children’s books, and a humorous book of essays on life in New Hampshire. He is also the chair of the Children’s Literacy Foundation and a member of the Creative Concord Committee.

Consoled by nature’s promise That time will bring A resurrection.

Hummingbird He arrived quietly, A thief searching For a taste of love. He whispered To mistresses, Freshly opened In sweet beauty. His Pinocchio nose was worn proudly, As he pledged to each, Eternal devotion. Here and gone, Here and gone, His wings singing Traveling songs.

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THAYER POND

Wandering in Cemeteries Monuments to those, Who spent their lives Worrying. Living in comas. Hidden now Beneath the covers. Monuments to those Who raged inanely. Angry at the weather, Or the news.

FACES #5

Passions wasted, On passing storms. Monuments to those Burning their lives away In the furnace Of somedays. Ashes carefully saved In timeâ&#x20AC;&#x2122;s vault. Monuments to those Seeking immortality. Striving for greatness, Interrupted in their quest, Their only mantles, The first snow. A city of souls, Filled with regrets. Unfinished stories, Written in stone. Read by those Wandering in cemeteries.

The Runner

Autumn Rain

He ran. Fled really. Out

I sleep safe and warm,

narrow side streets. Into the country,

Within.

past fields, fallow, and farms falling

The gentle rain

into themselves. Away from crying

Whispering in my ear.

babies, needing him

Telling me,

in jobs with no future. Away

That this moment,

from nightmare nights and days

I am still a child.

where rooms grow small. Outside, He ran for the pain. Torturing

The drops burst

his body. Leaving everything

On weakened leaves.

behind. Running until he could taste

Startling reds and yellows.

the colors of the country.

Knocking some

Pastel greens and blues floating

To the streets.

with him. Distilled spirits drunk

The fall

with each breath.

Softened,

Finally losing the zone.

As the fallen

Flashing reds and yellows

Gather.

bringing him slowly home. In the morning, He ran. To escape the lost dreams.

I will awaken,

Lives never lived. Life being lived.

Older.

He ran keeping his times.

Caretaker to the autumn.

Marking the minutes and seconds.

Surrounded by

Hoping to travel,

Reds and yellows,

the same road faster.

Weaving a quilt, To face the winter.

YORK BEACH SUNSET

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Fellow Travelers We shared some lonely evenings, But the mornings were our own, Someone to go somewhere with, When you shouldn’t go alone. There were no long discussions, No plans that made things hard, We were books we couldn’t read, But couldn’t quite discard. NOVEMBER'S CHILD

We traveled well together, But never very far, Too many stops and pauses, Fellow drinkers at the bar. And then one day it ended, With hardly a word being said, We each turned different corners, And neither turned a head.

NEW HAMPSHIRE SCULPTURE

The Stone Wall

Wishes

It gradually disappeared into the woods,

I wish that I had known you,

A tired traveler, losing its way.

A child with a runny nose,

Old when old was young,

Rubbing life upon your sleeve,

When the ground grew corn and sweet melon.

Shrugging off its ebbs and flows.

Built slowly, stone by stone.

I wish I could have seen you,

Disgorged painfully,

Creating drawings in the street,

From earth asleep for millenniums.

Before the rain erased the chalk,

Built with the dreams of the young.

Your picture incomplete.

Abandoned when the farm failed.

I wish that I had heard you,

Left to the slow embrace

In the choir at St. Paul’s,

Of oaks and pines and sugar maple.

A voice still searching, sweet and new,

The caress of winter winds and summer rain.

Scaling man-made walls.

Finally merging into the woodlands,

I wish we had really talked,

A disintegrating home to ancient ghosts.

When hopes and dreams still flamed,

Stones fallen awkwardly among the leaves,

Before the shades of life were drawn,

Weary markers on a journey to nowhere.

And only wishes remained.

If you like what you see, Glenn’s books are available at and can be ordered through Gibson’s Bookstore, Caring Gifts, Main Street Bookends of Warner, and other area independent booksellers. Readers may also learn more about him and order books through his website at www.snapscreenpress.com. The poems included on these pages are from the poetry collections Daydreams, Riding in Boxcars, and In the Cat’s Eye.

Learn more

www.snapscreenpress.com

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SEPTEMBER SNOW

Dining Out In & Around Concord

FALL DINING GUIDE II

The Red Blazer Restaurant & Pub 72 Manchester Street, Concord, NH (603) 224-4101 www.theredblazer.com

most entrées under $10 most entrées $10–$25 most entrées over $25

ITALIAN KITCHEN

Veano’s II Italian Kitchen

Barous’ Family Restaurant

30 Manchester Street, Unit 1, Concord, NH (603) 715-1695

94 Fort Eddy Road, Concord, NH (603) 715-5183 john@barous.biz

Operated by George Georgopoulos and family, Veano’s II offers all the traditional Italian favorites you love plus seafood, pizza, and more. Serving lunch and dinner, and now breakfast from Mon–Fri 7am–11am, Sat–Sun 7am–noon. Stop in for superb customer service, great food, and a warm friendly atmosphere—and don’t forget to check out our daily dinner specials!

Relaxed family environment offering fresh, made-to-order burgers, sandwiches, and entrées and featuring a selection of Cat n’ Fiddle Classics. Breakfast available all day. Located in Fort Eddy Plaza. Mon–Thu, Sun 7am–8pm, Fri–Sat 7am–9pm

True Brew Barista & Café

Alan’s of Boscawen

Granite Restaurant & Bar

2 CONCORD LOCATIONS

133 No. Main Street, Rte. 3, Boscawen, NH (603) 753-6631 www.alansofboscawen.com

96 Pleasant Street, Concord, NH (603) 227-9000 Ext. 608 www.graniterestaurant.com

Alan’s of Boscawen, a family-owned restaurant, has been a local favorite in the Concord area for over 25 years providing great food, catering, and dining experiences. Featuring live entertainment Fri & Sat 8:30pm–12am. Open daily, including breakfast Sat & Sun.

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.

The Red Blazer specializes in fresh seafood and hand-cut steaks plus a great selection of pub fare, soups, salads, and sandwiches. Choose the main dining room with two-story fireplace or the cozy Peanut Pub with 35 of the most seasonally popular brews on draft. Two function rooms and off-site catering available!

Bicentennial Square | (603) 225-2776 Mon–Wed 7:30am–10pm; Thu & Fri 7:30am–12am Sat 9am–1am, Open Sundays in the Fall

45 So. Main Street | (603) 715-5833 Mon–Fri 7am–7pm Sat 9am–7pm, Sun 9am–6pm

www.truebrewbarista.com

Ichiban Japanese Steakhouse/Sushi Bar & Lounge 118 Manchester Street, Concord, NH (603) 223-3301 www.ichibanconcord.com 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!

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EVENT CALENDAR

THEATER

•

MUSIC

•

DANCE

•

What's Happening Exhibit: Artistic Impressions Mill Brook Gallery & Sculpture Garden WWW.THEMILLBROOKGALLERY.COM

Capitol Center for the Arts, 8pm WWW.CCANH.COM

19th Annual Outdoor Sculpture Exhibit

September 21

Mill Brook Gallery & Sculpture Garden THEMILLBROOKGALLERY.COM Through October 23

Exhibit: Mother and Daughter: Elizabeth Hamilton Thayer Huntington and Betty Huntington Castle in the Clouds WWW.CASTLEINTHECLOUDS.ORG

September 26

Alleviating Stress and Anxiety Naturally

Balance, Flexibility, and Strength: T’ai Chi

Through October 23

Concord Farmers’ Market

Winner of three Tony Awards and two Olivier Awards, this smash-hit encore rebroadcast of the original West End production features Helen Mirren’s award-winning performance as Queen Elizabeth II. Capitol Center for the Arts, 6pm WWW.CCANH.COM

Brookford Farm offers several share options and add-ons to fit your dietary needs and lifestyle— half- and full-share veggies, dairy, meats, artisan bread, maple syrup, and more. WWW.BROOKFORDFARM.COM

Lauren Rainbow: An Evening with Spirit

The Winnipesaukee Playhouse WWW.WINNIPESAUKEEPLAYHOUSE.ORG

September 24

September 8

Jazz at Sunset Castle in the Clouds, 5:30pm WWW.CASTLEINTHECLOUDS.ORG September 10

Women of Folk: The New Revival October–March

The Waltz

September 7–10

September 29

The Audience

Witness departed loved ones connect with their living family and friends, bringing validation and messages to several audience members. Capitol Center for the Arts, 7:30pm WWW.CCANH.COM

Downtown Concord, 8:30am–12pm

Concord Food Co-op, 6pm WWW.CONCORDFOODCOOP.COOP

Capitol Center for the Arts, 7:30pm WWW.CCANH.COM

September 22

Through October 29, Saturdays

ART

Buddy Guy

September 20

Canterbury Shaker Village, 1pm WWW.SHAKERS.ORG

•

September 24

In & Around Concord Through September 25

LECTURE

October 1

Beeswax Crafts Canterbury Shaker Village, 10am WWW.SHAKERS.ORG October 1

Lyle Lovett and Robert Earl Keen Capitol Center for the Arts, 8pm WWW.CCANH.COM October 2

Fourth Annual Broadway Idol A musical theater singing competition! Local singers perform favorite show tunes for a panel of judges. The Winnipesaukee Playhouse, 7pm WWW.WINNIPESAUKEEPLAYHOUSE.ORG

An Evening with Gov’t Mule

Brookford Farm Fall/Winter CSA

Concord Coachmen Barbershop Chorus Concord City Auditorium, 2pm WWW.CONCORDCITYAUDITORIUM.ORG October 5–9

The Ghost in the Meadow The Winnipesaukee Playhouse WWW.WINNIPESAUKEEPLAYHOUSE.ORG

Capitol Center for the Arts, 8pm WWW.CCANH.COM September 14

Wednesday’s Wisdom Pot Luck Mill Brook Gallery & Sculpture Garden, 6pm WWW.THEMILLBROOKGALLERY.COM September 15

Fats & Inflammation: Knowing How to Use Fats the Anti-inflammatory Way Concord City Council Chambers, 6pm WWW.CONCORDFOODCOOP.COOP

October 11–November 11

Exhibit: Catherine Tuttle Opening reception: October 14, 5–7pm McGowan Fine Art WWW.MCGOWANFINEART.COM

September 16

Guster

Mt. Lafayette Reflection, 24x36.

Capitol Center for the Arts, 8pm WWW.CCANH.COM

Discover more of what's happening 60

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www.aroundconcord.com

October 13

Josh Ritter Capitol Center for the Arts, 7:30pm WWW.CCANH.COM

October 22 October 21–23

Carrie the Musical October 6, November 3

Tasty Thursday at the Co-op! Try products before you buy, meet local vendors, and receive double co-op loyalty rewards. Concord Food Co-op, 4:30pm WWW.CONCORDFOODCOOP.COOP

The Winnipesaukee Playhouse WWW.WINNIPESAUKEEPLAYHOUSE.ORG October 22

The MET Live in HD: Don Giovanni Capitol Center for the Arts, 1pm WWW.CCANH.COM

2016 NH Pumpkin Festival A one-day, community-hosted family friendly celebration of fall and what is unique about New Hampshire. It is a celebration of artistry and creativity and all things pumpkin. Laconia WWW.NHPUMPKINFESTIVAL.COM

MICKEY PULLEN

October 6

Leyla McCalla Capitol Center for the Arts, 7:30pm WWW.CCANH.COM October 7

Voices of the (603) Capitol Center for the Arts, 7pm WWW.CCANH.COM October 8

The MET Live in HD: Wagner’s Tristan und Isolde Capitol Center for the Arts, 12pm WWW.CCANH.COM October 11

Keep Fit While You Sit: Spinal Stretches for the Desk Worker Concord Fire Department Headquarters Training Room, 6:30pm WWW.CONCORDFOODCOOP.COOP October 14–15

The Community Players Children’s Theatre Project: The Shining Princess of the Slender Bamboo Concord City Auditorium, 14, 7pm; 15, 2pm WWW.CONCORDCITYAUDITORIUM.ORG October 15

Vintage Car Show

AUTO

RESIDENTIAL

COMMERCIAL

Canterbury Shaker Village, 10am–1pm WWW.SHAKERS.ORG October 20

Extending & Enhancing Your Root Crop Through the Art of Fermentation Canterbury Shaker Village, 6pm WWW.SHAKERS.ORG October 21

New York Gilbert & Sullivan Players: The Pirates of Penzance Capitol Center for the Arts, 8pm WWW.CCANH.COM

Granite State Glass - Concord, NH 143 Loudon Road Concord, NH 03301

603-224-8897 FA L L 2 0 1 6 | A R O U N D C O N C O R D

CALENDAR October 22

Ghost Encounters This special night has something for everyone! Stroll the village for trick or treating, hear about true ghostly encounters—several in the actual spaces where these events took place—and enjoy Halloween-themed activities at this event for the whole family. Canterbury Shaker Village, 3–8pm WWW.SHAKERS.ORG October 24

Bolshoi Ballet HD Broadcast: The Golden Age Capitol Center for the Arts, 6pm WWW.CCANH.COM October 25

Frankenstein This thrilling encore rebroadcast features Benedict Cumberbatch and Jonny Lee Miller alternating roles as Victor Frankenstein and his creation. Capitol Center for the Arts, 6pm WWW.CCANH.COM October 28

Apple Tasting at the Co-op

Duncraft

Wild Bird Superstore Bring birds to your backyard!

WE HAVE THE LARGEST SELECTION OF WILD BIRD PRODUCTS

Bird Feeders • Bird Seed • Bird Baths • Suet Bird Houses • Poles • Accessories & More Plus gifts for family, friends & the birds 102 Fisherville Rd | Concord NH | 224-3522 | Mon – Sat 9 – 5

Bring the splendor of Around Concord directly to your home!

Share the wonder of our beautiful area and the latest news all year long with an Around Concord gift subscription. Be sure to order a subscription for yourself too! Send a check for $19.95 for one year (4 issues) to: Around Concord 30 Terrill Park Drive, Concord, NH 03301. Or purchase online at www.aroundconcord.com.

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Concord Food Co-op, 4–6pm WWW.CONCORDFOODCOOP.COOP October 28

Evil Dead: The Musical Capitol Center for the Arts, 8pm WWW.CCANH.COM October 28–29

The War of the Worlds: The 1939 Radio Script Join the Winni Players for their traditional spookythemed staged radio play. The Winnipesaukee Playhouse, 7:30pm WWW.WINNIPESAUKEEPLAYHOUSE.ORG October 30

CJO Combo: Singing with Swing! A Tribute to the Vocal Groups of the Swing Era Capitol Center for the Arts, 4pm WWW.CCANH.COM October 30

Halloween Howl This free community event offers a variety of activities for all ages, including trick or treating at downtown businesses from 5:30 to 7:30pm. Downtown Concord, 4–8:30pm November 2

Nathaniel Hawthorne’s The Scarlet Letter Capitol Center for the Arts, 10am WWW.CCANH.COM

Get

Get more

www.aroundconcord.com

November 3

Stay and Play

NH’s Only Nicklaus Design Course

RENT – 20th Anniversary Tour

40 Clubhouse Lane • Campton, NH 03223

Capitol Center for the Arts, 7:30pm WWW.CCANH.COM November 9

United States Army Field Band Jazz Ambassadors Capitol Center for the Arts, 7:30pm WWW.CCANH.COM November 10

The Ugly Duckling and The Tortoise and the Hare Capitol Center for the Arts, 10am WWW.CCANH.COM November 10–13

Laughter on the 23rd Floor The Winnipesaukee Playhouse WWW.WINNIPESAUKEEPLAYHOUSE.ORG November 12

Comedian Bob Marley Capitol Center for the Arts, 6:30pm WWW.CCANH.COM November 15

Bolshoi Ballet HD Broadcast: The Bright Stream Capitol Center for the Arts, 6pm WWW.CCANH.COM November 15

Resolving Anxiety and Depression Naturally, with Dr. Kelly Lang Concord City Council, 6pm WWW.CONCORDFOODCOOP.COOP

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Nightly, Weekly, Seasonal Rentals Available ADVERTISERS INDEX 92.5 The River ...........................................................................37

Granite State Candy .........................................................49, 62

A & B Lumber ............................................................Back Cover

Granite State Glass ...................................................................61

Able Insurance ..........................................................................23

HR Clough ..................................................................................37

Alan's of Boscawen ..................................................................59

Ichiban ..................................................................................23, 59

American Cancer Society......................................................... 9

Johnny Prescott Oil .................................................................... 5

Annis & Zellers..........................................................................34

Kimball Jenkins ..........................................................................15

November 15–December 23

Bank of NH .................................................................................35

Lakes Region Home Builders .................................................34

Exhibit: Melissa Anne Miller

Banks Chevrolet ........................................... Inside Back Cover

Landforms ................................................................................. 48

Opening reception: November 18, 5–7pm McGowan Fine Art WWW.MCGOWANFINEART.COM

Barous’ Family Restaurant ......................................................59

Lilise ............................................................................................ 49

Bona Fide ................................................................................... 49

Mark Knipe........................................................................... 11, 49

Bow Plumbing & Heating .......................................................55

Marketplace New England .................................................... 49

Breathe Esthetics ......................................................................27

Merrimack County Savings.....................................................12

National Theatre Live’s Hamlet (Encore Rebroadcast)

Capitol Center for the Arts .....................................................31

Mill Falls ....................................................................................... 11

Centennial Inn ............................................................................17

Owl’s Nest ..................................................................................63

Charter Trust ..............................................................................13

Pelle Skin Renewal ......................................................................4

Capitol Center for the Arts, 6pm WWW.CCANH.COM

Chickadee Lane ........................................................................ 49

Red Blazer ...................................................................................59

Cobb Hill Construction ............................................................31

Rowland Studio ........................................................................ 49

November 17

Cobblestone........................................................................ 15, 49

Rumford Stone ............................................ Inside Front Cover

Jeffrey Foucault

Concord Food Co-op................................................................27

Sugar River Bank ........................................................................17

Capitol Center for the Arts, 7:30pm WWW.CCANH.COM

Concord Orthodontics .............................................................. 3

Tasker Landscaping .................................................................... 7

Concord Pediatric Dentistry ..................................................... 1

The Rowley Agency .................................................................43

Duncraft ...............................................................................49, 62

True Brew Barista......................................................................59

Exit Realty ...................................................................................43

Valpey Financial .......................................................................... 2

Galleria Stone & Tile ................................................................55

Veano’s II Italian Kitchen ........................................................59

Granite Bar .................................................................................59

Vintage Kitchens ......................................................................35

November 16

November 18–20

The Community Players of Concord: Once on This Island Concord City Auditorium, 18 & 19, 7:30pm; 20, 2pm WWW.CONCORDCITYAUDITORIUM.ORG

For more information about print and online advertising opportunities, contact (603) 538-3141 or publisher@aroundconcord.com.

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LAST WORD

PHOTO BY MONIQUE BUCHANAN

The rake is like a wand or fan, With bamboo springing in a span To catch the leaves that I amass In bushels on the evening grass. —From the poem “Lightness in Autumn” by Robert Fitzgerald

SUBMIT YOUR WORK We are looking to showcase the talents of local photographers, artists, poets, and creative souls who call the greater Concord area their home. Submit your work for consideration for this page in a future issue.

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