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CONCORD SUMMER 2014 VOLUME 7, NO. 3 $4.95
community • culture• lifestyle
MAKE SOME
SUMMER
MEMORIES RENOVATING AN OLD FARMHOUSE IN BOW CONCORD HOSPITAL’S ANTICANCER LIFESTYLE PROGRAM CASCADE SPA AT MILL FALLS
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contents
summer 2014
volume 7, no. 3
26 features 18
26
A wild, wonderful adventure. by Lisa Densmore Ballard
Renovating an old farmhouse in Bow. by Susan Nye
Trekking to Greenleaf Hut along Franconia Ridge
Creating a Sanctuary
34
Anticancer Lifestyle Program Local chefs support Concord Hospital’s Payson Center Program. by Sarah Palermo
PHOTO BY LISA DENSMORE
6 find around concord at www.aroundconcordnh.com
P H O TO B Y S E A C OA S T P H O TO G R A P H Y
A Youthful, Healthy You. For 20 years, Dr. David Weinberg has specialized in restoring a youthful and healthy appearance, offering a full spectrum of services designed to bring out your natural beauty. Take the first step today and call 603.224.2020 or visit ConcordEyeCare.com. BOTOX速 Dermal Fillers Facial Peels Cosmetic Eyelid Surgery Brow Lift Surgery Midface Lifts We carry a full line of medical grade skin care products.
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49 59
42 departments 11 Editor’s Note 12 Contributors 14 Online Exclusives 16 Around Town 17 Season’s Best Watermelon Time! 42 In Motion From gingerbread boy to Bolshoi. by Gail Thorell Schilling 49 People to Know Concord’s Mom & Pop markets. by Gail Thorell Schilling 53 Spotlight Cascade Spa. by Tareah Gray
59 Community Concord Kiwanis Club. by Alan Blake 64 In the Kitchen Heat things up with a date-night picnic. by Susan Nye 69 Smart Money How does Warren Buffet invest? by Ron Valpey, CFP, AIF 71 Dining & Entertainment Guide 73 Calendar of Events 76 Concord Chat A moment with John Duval, director of security, Concord Hospital. by Mike Morin
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EDITOR’S NOTE
Summertime Fun Time Summer is finally here! That means it’s time to head to the beach, the Lakes Region, or the mountains for a fun-filled season with family and friends. Summer’s enjoyment continues on days spent at home simply enjoying the backyard, hosting a cookout, or digging in the garden. If you’re planning a hike in the mountains, check out Lisa Densmore Ballard’s article on trekking the Franconia Ridge Loop (page 18). It’s an ideal way to get a great workout while experiencing breathtaking views. During your next visit to the Lakes Region, set aside some time to visit the new Cascade Spa at Mill Falls in Meredith (page 53). After a day of swimming and water skiing, what could be better than a soothing massage? Dining out is always a treat, so for your next lunch or dinner in Concord, visit one of the restaurants participating in Concord Hospital’s Anticancer Lifestyle Program (page 34). Several local eateries are featuring fresh, healthy recipes and donating a portion of their proceeds in support of this worthwhile program, which benefits the Payson Center for Cancer Care. While we’re in town, we’re also dropping in on the Concord Kiwanis Club (page 59) during their 90th anniversary year, and we’re visiting South Street Market and Quality Cash Market, two neighborhood stores offering convenience, great products, and personalized service (page 49). We’re also introducing you to Harry Broadbent, a local young man who will be studying with the world-famous Bolshoi ballet this summer (page 42). Travel a short distance with us to Bow, where you’ll see an extraordinary farmhouse renovation (page 26). Besides being beautiful and functional, the home’s design allows homeowner Beth Achorn to keep an eye on her horses in the paddock. And the horses can poke their heads through the kitchen window for nuzzling and treats while Beth is at the sink! While you’re out and about this summer, the rest of the staff and I hope you’ll take time to reflect on our remarkable community, filled with hard-working, caring friends and neighbors, and that you’ll support our local businesses. Keep in touch with us online with additional articles, news, and events at www.aroundconcordnh.com, and “Like” us on Facebook. Enjoy!
DEBORAH THOMPSON
Executive Editor editor@aroundconcordnh.com
www.facebook.com/aroundconcord
What are your favorite days of summer? Send us your photos and we’ll select our favorites to publish in the magazine and on our website. Email them to editor@aroundconcordnh.com.
Be sure to visit our website, www.aroundconcordnh.com. summer 2014 | around concord 11
CONTRIBUTORS
Lisa Densmore Ballard
Alan Blake
A three-time Emmy-winning television producer and host, Lisa has been a familiar face around New England for her work on PBS and for various sports and outdoor networks. She contributes regularly to over 30 regional and national magazines on various backcountry, adventure travel, nature, and wildlife topics.
Alan, a journalist and freelance writer before becoming Director of Communications at NHTI, jogs regularly (though reluctantly) to stay in shape for skiing and hiking in the White Mountains. Alan is an adjunct professor in the Plymouth State University College of Business Administration and lives in New Hampton with his two teenagers.
Mike Morin
Ian Raymond
Mike has been a radio and TV personality for 43 years, most recently as morning show co-host on WZID 95.7 in Manchester. His first book is his professional memoir: Fifty Shades of Radio: True Stories of a Radio Guy Being Wired, Tired, and Fired. He’s a humor columnist for the Nashua Telegraph and has written for Chicken Soup for the Soul books.
Ian has been photographing people and places in New Hampshire for over 30 years, and his studio, Raymond Photographic Imaging, is located in Laconia. Besides photography for magazines, catalogs, and brochures, he specializes in architectural photography and fine art portraiture. When not shooting, Ian is in Concord serving District 4 as a legislator.
12 find around concord at www.aroundconcordnh.com
Tareah Gray Tareah is a freelance writer who lives in Bow with her husband Kevin and two children. She is an associate professor of English and a writing tutor at NHTI, Concord’s Community College.
Gail Thorell Schilling Gail Schilling, UNH ’74, writes for local and national publications. Her journalism for several Rocky Mountain newspapers earned her three awards from the Wyoming Press Association. For 15 years she has contributed to Daily Guideposts, an inspirational market. In 2011, Gail won a residency at the Jentel Artist Community in Wyoming to draft her forthcoming memoir, Do Not Go Gentle. Go to Paris.
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Online Exclusives Natalia Strong, owner of The Soup Gallery, shares healthy, delicious recipes based on the Anticancer Lifestyle Program. See article in this issue.
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Enjoy viewing more photos of Lisa Densmore Ballard’s Greenleaf Hut and Franconia Ridge article online.
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We’re profiling South Street Market and Quality Cash Market in this issue. Find a guide to Concord’s neighborhood markets.
H. R. Clough Companies Kimball Jenkins Estate MAQ Design McGowan Fine Art Mindfulness Massage Therapy
See additional photos of the remarkable Bow farmhouse renovation online.
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Rock ‘N Race On Thursday, May 15, the 12th Annual Rock ‘N Race to benefit Concord Hospital Payson Center for Cancer Care attracted a record-breaking 6,595 participants to raise nearly $500,000 to support central New Hampshire residents with cancer and their families. To learn more about the Payson Center for Cancer Care or to make a gift in support of the Center, visit concordhospital.org. Photos courtesy of Concord Hospital Public Affairs unless otherwise noted
Want to see photos of your event? Email them to editor@aroundconcordnh.com. 16 find around concord at www.aroundconcordnh.com
6
SEASON’S BEST
watermelon time! Nutritionists have long appreciated the health benefits watermelon provides. Watermelon boosts your “health esteem” with excellent levels of vitamins A and C and a good level of vitamin B6.
WATERMELON, TOMATO, AND FETA SALAD Serves 4–6
6 3 10 K 1 K K 1
cups arugula or other mixed salad greens cups cubed, seeded watermelon cherry tomatos, halved cup thinly sliced red onion Tbsp extra-virgin olive oil tsp balsamic vinegar cup crumbled or cubed feta cheese dash cracked black pepper Optional: black olives
Vitamin A in watermelon is important for optimal eye health and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes. Vitamin B6 in watermelon helps the immune system produce antibodies. Antibodies are needed to fight many diseases. Vitamin B6 helps maintain normal nerve function and form red blood cells. The body uses it to help break down proteins. The more protein you eat, the more vitamin B6 you need. Vitamin C in watermelon can help to bolster the immune system’s defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts. A two-cup serving of watermelon is also a source of potassium, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps. Source: www.watermelon.org
In a large bowl, mix all ingredients except oil and pepper. Just before serving, toss salad mixture with oil. Garnish with pepper. Throw in a handful of toasted pine nuts for an extra tasty treat!
summer 2014 | around concord 17
STORY AND PHOTOS BY LISA DENSMORE BALLARD
trekking to Greenleaf Hut and along
Franconia Ridge A WILD, WONDERFUL ADVENTURE
I
wish I could get a quarter every time someone asks me what my favorite hike in New Hampshire is. After writing five hiking guidebooks, including two on New Hampshire, it comes with the territory. It’s a question I don’t need to ponder. Of the 1,200 miles of footpaths winding through the White Mountains, my hands-down favorite is the Franconia Ridge Loop—up the Old Bridle Path, across Franconia Ridge on the Franconia Ridge Trail/Appalachian Trail (AT), over Mounts Lafayette, Lincoln, and Little Haystack, and then down the Falling Waters Trail. Hiking in the opposite direction is equally fine. The 4 4 portion on the Franconia Ridge Trail/AT is the draw. 4 18 find around concord at www.aroundconcordnh.com
Opposite top: Rock cairns show the way to the hut from Franconia Ridge. Bottom: The author by the summit signs on Mount Lafayette. Photo by Bill Powell. This page: View descending from Mount Lafayette of Greenleaf Hut and Cannon’s ski slopes across the Notch. Below: Greenleaf Hut, a welcome sight on the ascent up the Old Bridle Path.
“It’s like hiking in the Alps,” I said, describing the hike to Bill before his arrival. “About a third of the route is above tree line. The views are incredible! Plus any respectable hiker needs to spend a night in Greenleaf Hut, one of the AMC’s high huts. It’s one of those life-list things to do.”
summer 2014 | around concord 19
Franconia Ridge. A cascade on the Falling Waters Trail. View of the ridge from Lafayette Campground. Trailside Artist’s Conch. Hiker ascending the Old Bridle Path.
20 find around concord at www.aroundconcordnh.com
When hiking friends from afar visit, I always take them on this 8.9-mile loop. It’s a wonderful White Mountain sampler that passes under waterfalls, along cliff areas, over two 4,000-footers, and by the Appalachian Mountain Club’s (AMC) Greenleaf Hut. In addition to the near-knife-edge alpine traverse, it passes by the historic remains of a hotel, rare alpine flora, wildflowers, wild berries, and wildlife, and also offers wild weather on occasion. When one of my trekking partners, Bill Powell, a Missourian with whom I had climbed Kilimanjaro, traveled to New Hampshire eager to hike here for the first time, the Franconia Ridge Loop was my immediate choice. A “LIFE-LIST” THING TO DO “It’s like hiking in the Alps,” I said, describing the hike to Bill before his arrival. “About a third of the route is above tree line. The views
are incredible! Plus any respectable hiker needs to spend a night in Greenleaf Hut, one of the AMC’s high huts. It’s one of those life-list things to do.” Bill had heard of the AMC’s huts but had never slept in one. Though we could have done the loop as an ambitious day hike, we made plans to hike to Greenleaf Hut the first afternoon, a 2.9-mile ascent, and then complete the loop the next day. “Sounds like an easy first day,” said Bill as I described the plan to him. “Don’t kid yourself,” I replied. “It’s a stiff climb, about 2,500 vertical feet to the hut, but if we leave the trailhead around noon, we should make it to the hut with plenty of time to claim a good bunk and look around.” The AMC huts have only a few key rules. Bunks are first come, first serve. Dinner is at 6pm. No smoking or open fires, and no dogs. I reserved a couple of spots for us.
THE CLIMB We left my car at Lafayette Campground in Franconia Notch State Park on a sunny Monday, crossed under the parkway, and then headed up the Old Bridle Path, which shares the trailhead with the Falling Waters Trail. The climb was steady over the well-worn path. The footing was typical of hiking routes in the Whites, with lots of cobbles and bigger rocks strewn helterskelter. At 1.6 miles, after ascending a rock staircase, the trail turned sharply left at “Halfway Corner.” When the trail was originally built in the 1850s, this turn marked the halfway point between the road and the hut, though the hut was not built until 1930. Originally, tourists rode horses up the path from a former hotel at Lafayette Place to a stone shelter atop Mount Lafayette. After the AMC built Greenleaf Hut, pack mules carried supplies to the hut via the Old Bridle Path.
Above: A through-hiker on the Appalachian Trail pauses near the summit of Mount Lafayette. Below: A hiker traverses the spectacular alpine ridge.
summer 2014 | around concord 21
FRANCONIA RIDGE LOOP AT A GLANCE Nearest Town: Franconia Total Distance: 8.9-mile loop Distance to Greenleaf Hut from Lafayette Campground: 2.9 miles via the Old Bridle Path Miles Above Tree Line: 2.3 miles Highest Point: 5,260 feet (Mount Lafayette) Total Vertical Gain: 3,850 feet Number of 4,000-Footers on Route: 2 (Mount Lafayette, Mount Lincoln; Little Haystack is too close to Lincoln to be considered a separate peak.) Greenleaf Hut Capacity: 48 guests Trailhead Parking: Lafayette Campground, Parkway Exit 34A
AMC GREENLEAF HUT The second hut in the AMC’s chain of high huts, Greenleaf Hut is north of Lonesome Lake Hut (the first in the chain) and south of Galehead Hut. Built in 1930, it was also the next hut constructed by the AMC after Lonesome Lake Hut. The hut system was designed by Joe Dodge to allow hikers extended periods of backcountry travel from Franconia Notch to Mount Madison, with a warm, dry bed and food at the end of each day. The hut is named for Colonel Charles Henry Greenleaf, owner of the famed Profile House in Franconia Notch, who bequeathed $10,000 to the AMC.
FOR MORE INFO Appalachian Mountain Club www.outdoors.org Waterproof White Mountains Trail Map: New Hampshire & Maine www.mapadventures.com White Mountain National Forest Androscoggin District www.fs.fed.us/r9/white
22 find around concord at www.aroundconcordnh.com
Clockwise from above: Greenleaf Hut perched below Franconia Ridge. The hut “croo” preparing dinner. A bunkroom view of Mount Lafayette. A sign and a tip box inside the hut cue hikers with a sense of humor.
About a hundred yards past Halfway Corner, the trail bent to the right at “Dead Ass Corner,” so named because a pack mule once got spooked by lightning, slipped on a ledge, and fell to its death in the woods below. As we rounded Dead Ass Corner, I found it hard to imagine a lethal slip, but a few steps later, at 1.8 miles, we broke out of the trees onto some smooth ledges where slipping was more plausible. The ledges also gave us a clear view of the high point of our trek, across Mounts Lafayette, Lincoln, and Little Haystack. Shining Rock, a slabby scar on Little Haystack, glistened in the afternoon sunlight. We paused to snap a few photos, then continued upward over “The Agonies,” three humps on the ridge below the hut. A short time later, we reached Greenleaf Hut, a full two hours before dinner. The hut was quiet, only seven people and four “croo” expected overnight. Bill and I claimed our bunks, then looked around for entertainment. “We could walk down to Eagle Lake,” I suggested. THE SUMMIT OF LAFAYETTE Eagle Lake is a small tarn beyond the hut near the tree line. Arriving quickly at the lake, we decided to hike a little farther, hoping for a nice view of the hut from above. As our second
wind kicked in, we kept on climbing higher and higher into the alpine zone, past a false summit, and eventually to the true summit of Mount Lafayette at an elevation of 5,260 feet. Named for the French soldier and Revolutionary war hero Marquis de Lafayette, the mountain is the crown jewel of Franconia Ridge and the highest peak in New Hampshire outside of the Presidential Range. The view was staggering. The 45,000-acre Pemigewasset Wilderness, the largest designated wilderness in New Hampshire, lay to the east, rimmed by such famous 4,000-footers as Mounts Garfield, Carrigain, Liberty, and the Bonds. I wanted to keep on hiking, but daylight waned, and my belly begged for food. We got back to the hut as dinner was starting, taking two spots mid table among the other guests. After feasting on mulligatawny soup and Asian-ginger chicken, conversation drifted from the White Mountains to everyone’s adventures in other parts of the world. Sated from the exercise and the hearty meal, my eyes grew heavy. I excused myself in search of my sleeping bag. A WILDER DAY The next morning, I awoke awash in the apricot peach and mellow rose of the sunrise, but the summer 2014 | around concord 23
Hiker in the fog. Franconia Ridge Trail from Mount Lafayette to Mount Lincoln.
sun quickly disappeared. As sleep cleared my eyes, tendrils of clouds gathered around the summit of Mount Lafayette outside the window in my room. I could hear the wind picking up. It would be a decidedly different day on the ridge. By breakfast, a half-hour later, the ridge was totally obscured in the clouds. A storm brewed but was not predicted to hit hard until mid afternoon. And hit hard it would. The forecast was for driving rain and winds gusting over 80 miles per hour. We decided to stick to our original plan, figuring we would be across the exposed ridge and back in the trees again by noon. Our second climb to the top of Mount Lafayette was more slog through the fog than intriguing eye-popper. At the summit, we found several through-hikers sleeping among the foundation rocks of the old summit hut. We nudged them awake with word of the forecast, urging them to move on quickly. The wind picked up and the temperature dropped as we made our way across the ridge, feeling rather exposed and vulnerable. At times, the clouds became so thick and the footing so slick that I worried we would not get across the ridge quickly enough. I silently thanked the trail crew for its diligent painting of white blazes on the bedrock and the substantial cairns that guided us through the haze. “What a difference a day makes,” Bill said between gusts of wind on a particularly wet, slippery section of rock. “I’m glad you had a chance to see the ridge when it was calm and 24 find around concord at www.aroundconcordnh.com
sunny,” I replied, wiping a soggy strand of hair off my face. We worked our way across Mount Lincoln to Little Haystack, grateful to see the junction with the Falling Waters Trail. We turned downhill into the shelter of the trees as the storm continued to build. When we finally reached the car at Lafayette Campground mid afternoon, the full storm was upon us. I was glad to be off the mountain and worried about the hikers we met on our descent who did not heed our warnings to turn back and avoid the ridge in such terrible weather. “What do you think of Franconia Ridge now?” I asked Bill. “Loved it!” he replied. “Another great adventure!” An adventure indeed. The Franconia Ridge Loop had proven every bit as wonderful and as wild as its reputation. V Lisa Densmore is the author of seven books including Hiking the White Mountains (Falcon Guides) and Best Hikes with Dogs: New Hampshire & Vermont (The Mountaineers Books). www.LisaDensmore.com.
See more images from Franconia Ridge and Greenleaf Hut online at www.aroundconcordnh.com. summer 2014 | around concord 25
Once a 1970s addition with blue shag carpeting and very small windows, the great room with kitchen and living area now features unique lighting and a wall of fabulous windows. Opposite: Homeowner Beth Achorn and friend.
Creating a Sanctuary RENOVATING AN OLD FARMHOUSE IN BOW
26 find around concord at www.aroundconcordnh.com
BY SUSAN NYE P H O TO S B Y S E A C OA S T P H O TO G R A P H Y U N L E S S O T H E RW I S E N O T E D
PHOTO BY SUSAN NYE
B
eth Achorn’s life was full of changes. The busy child and family therapist had recently separated, and only two of her five children were still at home. It was time for this single-again mom to downsize. While there might be fewer children under her roof, she also had her extended brood to consider. Working with rescue organizations, the family has adopted and fostered a menagerie of five horses, seven dogs, two miniature donkeys, and one barn cat. }
summer 2014 | around concord 27
The tabletop was fabricated from existing wood found in the barn. Opposite: The dining room was once the front entry of the home. Even with low ceilings, this chandelier worked perfectly by not enclosing the space and keeping the vintage appeal. The fixture also acts to define the comfortable banquette seating area. Right: View of the great room. Below: Powder room.
28 find around concord at www.aroundconcordnh.com
“It was a mishmash of updates, with old vinyl and laminates everywhere. Many of the fine details you expect to see in an old house were gone.” Beth had planned to build a new house. She found a great piece of land, but after nine months of negotiations, the deal fell through. Feeling a bit deflated, Beth decided to check out an old farm. Several years before, she’d bought a Christmas tree there, and she thought the property might just work for her family. Beth recalls, “The farm had been on the market for a long time, and I wasn’t sure if it had sold. Driving down that country lane, I was hoping against hope that the place I remembered was still available.” It was. However, the property had been empty for several years and was in disrepair.
P R ES ERV ING HIS T ORY Could the dilapidated farmhouse become a home again? Beth turned to Dave Marcello, owner of New England Design Elements and Vinewood Development, for the answer. Dave had built Beth’s last house, and she
knew she wanted to work with him again. “Whether starting from scratch or renovating, you need to trust the people you hire. I trust Dave,” Beth says. Before proceeding, Beth took Dave on a tour of the house. Like many old houses, the 1850s farm had seen its share of renovations. Dave says, “It was a mishmash of updates, with old vinyl and laminates everywhere. Many of the fine details you expect to see in an old house were gone.” He continues, “The realtor more or less advised Beth to tear it down and start over. But it would be a shame to knock down a piece of history.” Instead of tearing it down, Dave brought in his partner, designer Heather Alton, to work with Beth to renovate the old farmhouse. While Dave did not add square footage, he and Heather rearranged the entire first floor. The kitchen was moved; a mudroom, powder room, and laundry were added; and two bedrooms were combined
summer 2014 | around concord 29
to create a master suite. A new stairway takes you upstairs to the kids’ rooms, television/game nook, and a new bathroom.
A FA R M S A NCT U ARY The huge endeavor took five months. “I was glad I brought Dave in early so we knew what to expect,” says Beth. While there were relatively few surprises, all the plumbing and electrical had to be redone. Chimneys were removed and some water damage was discovered. Dave remembers, “The only real surprises were from previous renovations. There were numerous code violations and potential safety hazards from some of the work done in the ’60s, ’70s, and ’80s.” Although she felt, “like I was living out of a suitcase forever,” Beth bravely stayed in the house during the renovation. “It was a challenge, but 30 find around concord at www.aroundconcordnh.com
Beth and designer Heather Alton had fun decorating the spaces with ‘’found” objects and layering with “family” details and meaningful objects. The mirror worked out perfectly over the client’s existing antique piece.
FOR MORE INFORMATION If you share Beth’s interest in animal rescue, adoption, and fostering, visit Live and Let Live Farm’s website at www.liveandletlivefarm.org. For more information about Vinewood Development LLC, visit www.vinewood.net. Many of the materials used in Beth’s renovation can be found at New England Design Elements, www.nedesignelements.com.
PHOTO BY SU SAN NYE
Dave orchestrated the work so there was always a spot for me to camp out. I love the space so much it was worth it.” Beth’s favorite part of her new house is the great room and kitchen. Sometime in the 1970s or ’80s, a large family room was added to the farmhouse. Dark and dreary, it featured a bright-blue shag carpet until Dave and Heather transformed it. Completely gutted and reconfigured, it is now a beautiful gathering place for family and friends. Small windows and a narrow doorway kept the room in the dark for decades. Today, an expansive entryway invites family and friends into the room. Walls of windows and French doors fi ll the space with light and bring the outdoors in. The room was designed around the padsummer 2014 | around concord 31
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dock to give Beth a clear view of the horses. “I love this room,” she says. “It’s wonderful to relax on the couch with a book and have one of the horses poke his head through the window to nuzzle me.” Not just when she is reading, the horses also like to visit Beth at the kitchen sink where she offers them apples through the big, bright window. Heather wanted to recreate some of the lost antique details as well as bring Beth’s personality to the farmhouse. “Beth is great, full of life and energy,” says Heather. “I wanted the house to reflect her vitality.” Throughout the house, the colors are light and bright. The beautiful, new kitchen combines red, butter-cream, and graphite cabinets, granite countertops, and pine floors. Pointing out the island’s cast-iron horse heads, Heather explains, “These were a wonderful discovery. In a previous life, they topped a pair of hitching posts. We found them on the property and used them to create the perfect support for the island overhang.” Beth and her family moved from a much larger and more formal house. For this new phase of her life, Beth wanted everything to be casual and relaxed. Dave and Heather worked with her to restore the farmhouse’s charm and reflect her personality. The result is a fun, eclectic mix that Beth and her family can live with for a long time. “I was looking for a quiet, comfortable place. A farm sanctuary away from the hustle and bustle,” says Beth. “An old farm can give you that. Dave and Heather gave me that.” V Susan Nye writes for magazines throughout New England. She shares many of her favorite recipes and stories about family, friendship, and food on her award-winning blog, Around the Table, at www. susannye.wordpress.com.
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See more images from Beth’s Bow renovation online at www.aroundconcordnh.com. 32 find around concord at www.aroundconcordnh.com
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summer 2014 | around concord 33
Megan Ryder, RD, CSO, LD, with a display of anticancer produce demonstrates how to cut a mango.
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34 find around concord at www.aroundconcordnh.com
B Y S A R A H PA L E R M O P H O TO S B Y I A N R AY M O N D U N L E S S O T H E RW I S E N O T E D
LOCAL CHEFS SUPPORT CONCORD HOSPITAL’S PAYSON CENTER PROGRAM
T
he Soup Gallery, tucked into Capital Plaza, recently offered a crisp salad of broccoli, cauliflower, white beans, and capers in a light lemon-herb dressing at one of its weekly tapas nights. Chilled and flavorful without a lot of heft, it’s a great defense against the what’s-for-dinner, too-hotto-cook summer dilemma.
Those vegetables and herbs are also a great defense against cancer, and at a group of local restaurants, diners looking out for their own health can help cancer survivors in a program at Concord Hospital.
LE ARN I NG TO FIGHT B ACK In 2011, the hospital’s Payson Center for Cancer Care launched the Anticancer Lifestyle Program, made possible through a founding gift from Gary and Meg Hirshberg, which teaches cancer patients and survivors how to adapt their diet, environment, and lifestyle to promote their body’s natural defenses. Seventeen patients, men and women from 30 to 70-something, some enduring cancer treatment at the time, met weekly for classes on increasing fruits and vegetables in their diets, exploring exercise options, decreasing exposure to toxins, and reducing stress—all linked to increased risks for cancer. The first class was so successful that the center began offering two sessions and helped a hospital in Connecticut replicate the program for their community. During class each week, participants shared a healthy meal they had prepared and brought to class or one that dietician Megan Ryder had arranged with a local restaurant willing to match her standards for healthy, anticancer foods. }
summer 2014 | around concord 35
BRIGHT IDEAS
Left: Natalia Strong and Ashley Belbin with tray of pistachio muffins. Above: Renae Bouchard and Michelle Hunter enjoy lunch outside. Opposite: Lunch combos, from left: Smokey Mountain wrap with whole grilled portobello tops, kale pesto, and roasted red peppers; the Year Round (herbed roasted turkey with whipped goat cheese and apricot chutney, plus whole cashews); Entire Avocado half sandwich (fresh avocado, organic tomato, organic arugula, and lemon olive oil) with Turkey Chipotle soup; mixed organic salad side and cup of vegan-friendly minestrone (kale and white beans, no pasta).
36 find around concord at www.aroundconcordnh.com
“Every restaurant participates in a different way, the way that works for them, but all the restaurants we have on board believe this is how we should be eating. They already have the mind-set that what we put into our body is very important,” says Deanne. PA RTNERING W ITH L OCA L CHEFS About a year later, the Payson Center teamed up with several local restaurants willing to offer dishes on their menus that would give those patients and other patrons the chance to enjoy a night out without exposing themselves to too much risk. “Gathering around a meal is a great way to connect as well as be educated,” says Deanne Pelletier, foundation and corporate relations officer at Concord Hospital Trust, who has drawn seven local restaurants into the partnership. Some chefs collaborate with Megan Ryder to review specific recipes and tweak them where needed. Recipes are identified on menus by the Anticancer Program’s bright yellow-and-orange sunflower logo, and a portion of the proceeds from sales of those dishes goes to the Payson Center. Other restaurants contribute a little bit of their total sales, and still others give the contents of their tip jars. “Every restaurant participates in a different way, the
way that works for them, but all the restaurants we have on board believe this is how we should be eating. They already have the mind-set that what we put into our body is very important,” says Deanne. In regard to how restaurants choose to participate, Payson Center program director Nancy Kane says, “We made a decision early on; we knew we couldn’t take control of this. We’re not making a bazillion dollars, and that’s not the purpose. Instead, it’s about one of the underpinnings of the anticancer program, which is that it takes a village—you need to develop a sense of community and support to maintain a healthy mind-set.” The roughly $3,000 that’s been raised so far has gone to scholarships to offset the cost of the program for patients. The program costs the hospital approximately $7,000 for each 12-week session, mostly for printed class materials; to purchase healthy, anticancer dinners for each class; and to pay the few faculty members who aren’t Payson Center staff. } summer 2014 | around concord 37
Top: Angelina’s owner Rick Dennison. Far left: Seafood Limone over multigrain pasta with fresh lemon juice, basil, shrimp, scallops, and mussels. Left: Roma tomato insalata caprese.
UP T O T HE CHA L L ENGE The principles of the anticancer diet are based on clinical research from around the world that has studied the effects of different foods on the cancer cells everyone already carries and the human body’s natural defenses against those cells’ attempts to grow unrestrained. A plant-based diet is the foundation on which the diet is built. Sugar, artificial ingredients, and refined grains are to be consumed as little as possible. Sounds like a real challenge for a chef, right? Develop a recipe 38 find around concord at www.aroundconcordnh.com
Dennison worked with Megan Ryder to tweak a classic Italian dish, chicken cutlets with broccoli and pasta in a light sauce, to meet the goals of the program. A portion of the proceeds from the sales of that dish goes to support the program.
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without many of the secrets and tricks the food industry uses to make dishes irresistible. It was one that Rick Dennison was happy to tackle. The chef and owner of Angelina’s Ristorante Italiano lost a friend to cancer last year and watched both his parents battle the disease. “Cancer’s bad. It touches everyone’s lives in one way or another. People need help when they’re going through this, and anything we can do to help them, we should do,” he says. Dennison worked with Megan Ryder to tweak a classic Italian dish, chicken cutlets with broccoli and pasta in a light sauce, to meet the goals of the program. A portion of the proceeds from the sales of that dish goes to support the program. He switched to whole-wheat pasta and increased the serving size of the crisp green vegetables. “I wanted to think about people with dietary restrictions, but if you’re using fresh, flavorful stuff, it will appeal to other people, too,” he says. He’s been working with Megan this spring on a dessert, a real challenge as he tries to avoid adding sugar, relying on fresh fruits instead. The Soup Gallery, focused on organic, mostly local ingredients for soup and small meals made from scratch, got a full stamp of approval from Megan, so owner Natalia Strong decided to donate anything dropped in the tip jar during lunch to the program. “I like the idea that this program empowers people to make good decisions and not just feel that they’re waiting for the next doctor’s appointment. You can be proactive,” she says. }
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Top: Granite Restaurant’s Chef Corey Fletcher. Left: Mushroom and Goat Cheese Strudel with roasted cauliflower, braised kale and Swiss chard, and arugula pesto. Above: Poached Pear Salad with candied ginger, toasted pecans, and a New Hampshire maple syrup vinaigrette.
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For her, what she puts into her community is as important as what she puts into her recipes. “Anything one group can do to support another is going to make the community a better place for everyone,” she says. Local restaurants that participate in the Anticancer Restaurant Program are Granite Restaurant and Bar, Café Indigo, The Soup Gallery, Angelina’s Ristorante Italiano, O Steak and Seafood, The Red Blazer, and
40 find around concord at www.aroundconcordnh.com
Live Juice in Concord. For more information, visit anticancerlifestyle.org. V
Find delicious recipes from The Soup Gallery online at www.aroundconcordnh.com.
summer 2014 | around concord 41
IN MOTION
|
BY GAIL THORELL SCHILLING
P H O TO S B Y S T E P H E N A R L I N G U N L E S S O T H E RW I S E N O T E D
STER GEOFF FORE PHOTO BY
FROM
Gingerbread Boy Bolshoi TO
Concord’s Harry Broadbent trains with Russian masters
W
hen other 12-year-olds pack their sunblock and head for camp this summer, Harrison “Harry” Broadbent will pack his Icy-Hot and head for intensive training with masters from the Bolshoi Ballet Academy. Though the six-week summer program takes place in Connecticut and not Moscow, Harry knows the drill—he trained with Bolshoi taskmasters last summer. He also knows that the merciless regimen is preparing him for a professional dance career.
Harry, age six, debuts as a gingerbread baker in The Nutcracker ballet at St. Paul’s School in Concord. Opposite: Harry warms up at the studio barre as Kaitlyn Keane observes.
42 www.aroundconcordnh.com
summer 2014 | around concord 43
IN MOTION This page, clockwise from top left: Pas de deux dancers must anticipate each other’s moves. Here Harry supports Sayre Powell in arabesque; instructor Brandi Nylen Reed demonstrates arm technique; Harry practices pas de deux lift with Zoë Dienes. Opposite, clockwise from top left: Doug Davis teaches pas de deux (partnering technique) while Harry concentrates on their mirror images; expressive hand movement demands Harry’s intense focus; Sayre Powell and Harry listen to instruction during rehearsal.
44 www.aroundconcordnh.com
“LEG OVE R YO U R EAR ”
The fresh-faced son of David and Robin Broadbent, Harry describes last summer’s intensive training. “The teachers don’t speak English but have a translator. The classes are intense and scary. If they say, ‘lift a leg,’ and it’s not 90 degrees, they lift your leg over your ear and physically move you until you are perfect. The first time, I felt my eyes water and wanted to scream—but there’s no whining or crying. It’s very painful, but you can’t give up.” Pointed toes hurt too. Harry explains, “You sit on the floor and point your toes. The instructor stretched my feet by pushing my feet [on the instep] hard against the floor.” Callouses and bloody blisters are part of the deal. So are knots down his back. Heating pads, Icy-Hot, braces—all offer some relief from the rigors of dancing four to six hours a day for six weeks. summer 2014 | around concord 45
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IN MOTION
Harry wears out his slippers about every six weeks.
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Brandi Nylen Reed, Harry’s classical ballet instructor in Concord for five years, offers perspective on Bolshoi instruction. “Russian training is very hands-on and is the reason this difficult technique produces the strongest, mostsuccessful dancers in the world. I don’t always agree with the physical—and verbal—extremes taken by some teachers, but my students know their own bodies. . . . The reason most dancers get injured is from exhaustion and ignoring signals, not rough ballet teachers.” Doug Davis, Harry’s pas de deux (partnering) teacher, concurs. “The Bolshoi intensity in the classroom is almost like a military academy—very strict to build them up. American classes are more lenient and easygoing.” In Concord, Harry dances 15 to 18 hours over a seven-day week and more before performances. GI N G ERBREA D B OY BEG INNINGS
Holes in the toes of Harry’s six-week-old dance shoes underscore his passion. His mother Robin sews elastic straps on yet another new pair and recalls the toddler who bounced to River Dance on television and ended up on stage. When Harry was six, he attended The Nutcracker ballet at St. Paul’s School with his sister and mom. Afterward, he kept begging, ‘I want to be inside Mother Ginger!’” Months later, when Robin saw an ad for Nutcracker auditions at St. Paul’s School, she still had seven kids at home. “Harry is the youngest and very 46 www.aroundconcordnh.com
Adjudicator Brandi Nylen Reed helped to cast him. She recognized talent in the boy “with a twinkle in his eye, who was shy and quiet but possessed a lot of natural ability and aesthetics for dance. He really stood out.”
shy. I was really afraid that he’d change his mind and make a scene. I drove around for an hour with my heart in my stomach while he auditioned.” But shy Harry had found his niche. “Even though it was strict at the audition,” he admits, “I knew I wanted to be one of them.” He was cast as the head gingerbread baker. Adjudicator Brandi Nylen Reed helped to cast him. She recognized talent in the boy “with a twinkle in his eye, who was shy and quiet but possessed a lot of natural ability and aesthetics for dance. He really stood out.” Within a year, Brandi, who had trained with masters in both Boston and New York, had invited Harry to her newly founded Eastern Ballet Institute in Concord. Harry says, “When I began dance, everything changed. Dance allows me to get away from drama or anything else in my life that’s holding me back.” By age 10, Harry had earned a full Carol A. Nylen Memorial Scholarship that Brandi created in memory of her mother. Brandi explains, “I know how financially daunting a dance education was for my mother with one child, and Harry’s mother is a mother of eight!”
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P US H I NG H AR D
The six-week Bolshoi Summer Academy costs almost as much as a year of community college, a budget buster for a family with six children still at home. (David works as a plant inspector for Ocean State Technologies and Robin as
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IN MOTION
Doug Davis met Harry three years ago. He says, “I noted Harry’s musicality right away. He’s a natural turner and jumper.”
Studying at the Bolshoi Academy this summer brings Harry a step closer to a career in dance.
a lunch program manager.) Robin credits the grace of God and plenty of pasta for eking out the family’s food budget to allow extra expenses, such as travel to competitions. She adds, “It’s a team effort. His siblings and church community are so proud!” Harry has already “earned” tuition. His stellar performance this year as Harlequinade at the Connecticut Classic and the Youth America Grand Prix drew notice—and a 70 percent scholarship offer from the summer Bolshoi Academy. Doug Davis met Harry three years ago. He says, “I noted Harry’s musicality right away. He’s a natural turner and jumper. When he was 10 or 11, he used to think he couldn’t do it and almost gave up. I was pushing him hard. Then during his per-
formance last year, I saw a spark of energy, personality—confidence. He has the potential to be a professional dancer.” And not just in classical ballet. Doug cites the popularity of break dancing and other contemporary dance, and regional companies with increasing opportunities for male dancers. Brandi, a mentor since Harry’s gingerbread days, adds, “Harry’s getting his name out there with places like the Youth America Grand Prix (the largest student scholarship competition in the world), the Boston Ballet, and the Bolshoi Ballet Academy. I often have to remind others that he is only 12 years old—not 15, not 17. Harry is going to progress at an alarming rate and become a really successful dancer if he continues to push.” His holey shoes suggest he’s doing just that. V
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people to know
|
BY GAIL THORELL SCHILLING P H O TO S B Y S T E P H E N A R L I N G
Concord’s
Mom & Pop
MARKETS Where they know your name
H
ow nice is it to have a grocery store right in your neighborhood? Although large supermarket chains have meant the end for many independent grocers, residents of Concord are fortunate to still be able to enjoy the convenience, friendliness, and personalized service of several historic, family-owned stores just down the block.
SOUTH STREET MARKET
Jim Bashios, his wife Robyn, and his mother Magdalene, owners of South Street Market, continue a family tradition begun in 1947 by Magdalene’s father. Inset: Magdalene Bashios behind the register in 1982 (Bashios family photo).
Jim Bashios is cutting chunks of feta cheese at his Greek deli on South Street Market when a black and white Basenji mix prances in, owner in tow. “Hi, Dalia!” Jim calls. The neighborhood pooch knows doggie treats await her here, where owners know their customers’ names—and their dogs’ names too. After all, the Bashios family has been part of this neighborhood since 1947 when Jim’s grandfather Spiro set up shop. Jim’s parents, Magdalene and the late Peter Bashios, both natives of Northern Epiros, Greece, assumed ownership in 1960, and the family has owned the shop ever since, except for a hiatus in the 1970s. Jim and his wife Robyn took over the modest dynasty in 1991. It’s home. Jim jokes that he’s been working in the family business “since I had hair!” As a kid, he stocked shelves, filled the tonic cooler, cashiered, and knew everybody. A firstgeneration American who could write his Greek name, Dimitrios, before he could print “Jim,” Bashios reintroduced his father’s Greek specialties in the 1970s. The extensive Greek section offers kasseri, mizithra, kataifi, tzatziki sauce, spanikopita, and retsina wine, as well as religious articles and foods summer 2014
| ar ound concord 4 9
SOUTH STREET PEOPLE TO KNOW
MARKET
Above: South Street Market stocks imported Greek foods such as grape leaves, feta cheese, and olive oil. Center: Jim jokes that he’s been in the family business “since I had hair!” He lived upstairs as an infant (Bashios family photo). Right: The South Street Market marquee announces neighborhood celebrations ranging from births to Red Sox wins.
Clockwise from top left: Fresh meats can be cut to order at Quality Cash Market. Three generations of Tony Heath’s Quality Cash family stand outside the market. Back row: Brothers Ed Heath and Tony Heath. Middle: Tony’s daughter Liz Duncan and her husband Moe. Front: Tony’s granddaughter Juli Heath and Deven Belanger. Daughter Liz left the corporate world to help manage Dad’s family market.
50 www.aroundconcordnh.com
The signa ture
kebabs dra w a loyal following.
Tony Heath proudly displays freshly ground beef and says, “This is an old-fashioned butcher shop.”
QUALITY CASH
“This is a meeting place. People will stay and talk about the Red Sox. We have lots of friendly banter and debate at the cash register. We want to know your name. We walk customers around because we want them to feel welcome. People rely on that personal touch. If we can put a smile on our customers’ faces before — Liz Heath, Tony’s daughter they walk out the door, we’ve done our job.”
MARKET
Freshly baked cookies are a special treat.
used in Greek Orthodox cooking and celebrations. Customers come by for groceries but linger for conversation, especially when political or sports competitions heat up. Count on the morning coffee crowd for lively opinions. Jim, Robyn, and Mama Magdalene have created more than jobs here. Says Jim, “It’s a lifestyle.” Robyn agrees, “We’re the neighborhood counselors, the mothers and fathers. . . .” Jim adds, “Sometimes the neighborhood psychiatrists! Kids make it a point to come back. And you know you’re old when you see kids from Rumford School bringing in their kids—a third generation!” The next generation of Bashios, however, is heading in a different direction. Jim says, “My sons are in college and can find easier ways to make more money.” And that’s okay. The Bashios aren’t going anywhere soon. Magdalene wears a red print smock, her silver hair neatly coiffed as she works her weekly shift at the cash register. Jim says, “When Dad owned the store, Mom didn’t work here. Now she’s making up for lost time.” The soft-spoken matriarch listens to Jim and Robyn banter about eventual retirement,
then says, “I’m not thinking about retirement. Maybe they are. I don’t want to retire as long as I can stand up.” Locals can plan on baklava, doggie treats, and real conversation for quite a while longer. South Street Market 47 South Street Concord, NH (603) 224-8666
QUALITY CASH MARKET Quality Cash Market on the other side of the Merrimack also offers conversation along with its fresh meats and kebabs—“762,000 to date—lamb, beef, chicken, kielbasa, and pork,” states Tony Heath, owner since 1982 and the third generation of family management. His parents, Ed and Thelma Heath, had run the store since 1977. A glass-front cooler displays stuffed pork chops, bacon, steak, ribs, and stuffed chicken breasts. Another case holds yet more meat. Son-in-law Moe expertly swings a cleaver while customers watch. “This is the old-fashioned meat market,” says Tony. Old-fashioned friendliness merges with an summer 2014 | around concord 51
PEOPLE TO KNOW
online presence. Tony’s daughter Liz, store manager who left the corporate world to work at the market, explains, “More people use smartphones and apps to get information. I want that presence to know where we are.” People know. And they come: Quality Cash Market was voted Best Neighborhood Market for Concord by the Hippo in 2014. In addition to quality meats, the Quality Cash deli offers daily hot lunch specials with outdoor seating. Their full-time baker has donuts and other pastries ready for morning coffee, and more to take home. You can pick up groceries, beer, and wines. In fact, Liz is expanding the wine selection to include more imports from France, Portugal, Argentina, and Italy, all reasonably priced. As if that weren’t enough, customers can try before they buy—and socialize—at regularly scheduled wine tastings. Just check the website. Liz continues, “This is a meeting place. People will stay and talk about the Red Sox. We have lots of friendly banter and debate at the cash register. We want to know your name. We walk customers around because we want them to feel welcome. People rely on that personal touch. If we can put a smile on our customers’ faces before they walk out the door, we’ve done our job.” With Liz managing the store, her husband Moe managing the meat, and Tony’s brother Ed serving as assistant manager, Tony hopes that the family legacy will continue. Since granddaughter Juli already works the deli and the cash register, the family store seems poised to enter its fourth generation. In the meantime, Tony emphasizes, “Quality. It’s in our name. This is a family store and our goal is to make our customers happy.” V Quality Cash Market 11 Eastman Street Concord, NH (603) 225-9661 www.qualitycashmarket.com
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Find a listing of neighborhood markets online at www.aroundconcordnh.com.
SPOTLIGHT
|
B Y TA R E A H G R AY
Cascade Spa A LOT OF SOOTHING SERENITY
I
t had been so long since my last massage that Trisha, my designated therapist at Cascade Spa, walked in to find me settled under warm blankets facing the wrong way on the table. Giggling and slightly chagrined, I flipped over so we could begin a blissful hour of Eastern-inspired treatments. }
Spa visitors enjoy the privacy of the “ladies only� relaxation lounge featuring a velvet couch and complimentary hot tea. summer 2014
| around concord 53
Below: The main relaxation lounge overlooks the indoor pool area and features a fireplace and juice bar. Center row: The Salon at Cascade Spa with expanded hair and nail stations. Bottom row: The lobby features custom woodwork by John Martin and backlit stone by Daniels Electric. The glass wall is one of the water features. Indulge with your partner in the Lakeview couples treatment room. Opposite: Custom mirror reflects pampering in the Salon.
SPOTLIGHT
54 www.aroundconcordnh.com
The spa now features two new couples treatment rooms, a relaxation lounge with a juice bar overlooking the indoor/outdoor pool, expanded treatment rooms, a hair salon, and nail services. Every room in the new spa has an Art Deco focus. Ten years had passed since I last lay on a massage table, and Trisha’s techniques were unrecognizable. Much has changed in the spa industry in a decade, and Cascade Spa in Meredith is at the forefront of a movement to blend health and wellness into the day spa experience. A three-month renovation to Cascade Spa earlier this year has doubled its space in Church Landing, part of Mill Falls on the Lake, which includes 7 restaurants, 12 shops, and a yoga studio. The spa now features two new couples treatment rooms, a relaxation lounge with a juice bar overlooking the indoor/outdoor pool, expanded treatment rooms, a hair salon, and nail services. Every room in the new spa has an Art Deco focus. Patricia Sava of Sava Designs in Waterville Valley worked closely with Rusty McLear, president and CEO of Hampshire Hospitality Holdings, which owns Mill Falls at the Lake, to create the look. The design style popular in the ’20s and ’30s incorporates geometry, bold color, texture, light, and energy. A viewing of The Great Gatsby prompted Rusty to consider the style for the spa. Art Deco-style architectural icons in New York City including Rockefeller Center, Radio City Music Hall, and the Chrysler Building are favorites of his. “Studying the Art Deco period was a revelation,” says Patricia. “The historical transition in political beliefs, period of abundance, and the beginning of the industrialized and mechanized world all
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SPOTLIGHT
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helped shape the art and architecture of the period. It was fascinating to learn about that period of history.” Michelle Brown, marketing director for Mill Falls at the Lake, says spa renovation and relocation talks began several years ago. “Since Cascade Spa first opened its doors in July 2004, it has enjoyed great success as the Lakes Region’s premiere Day Spa for locals and a destination for our leisure guests. Within a couple years, we realized that our limited space was not enough to fulfill the demand. After opening the Lodges at Church Landing in 2012, it was even more evident that we needed to refresh our spa and provide a higher level experience for our guests.” “The spa industry is growing so rapidly,” says spa director Martha Zyla. “The number one reason people are choosing resort destinations is for the property, of course, but they are now looking for that spa component so they can truly have rest and relaxation.” A TRI A D OF THER A PEUTIC TREAT MEN T
Massage therapist extraordinaire Trisha Fogg of Tilton worked out the stress knots in my right shoulder, smoothed out my runner’s shin splints, and eased the stiffness in my lower back. Her trifecta included a warm Himalayan salt stone thermo treatment, some Tibetan sound therapy, and a bamboo massage. Trisha tapped into my energy centers and balanced my central nervous system with Swedish massage strokes and salt stones straight from the Himalayan Mountains. Warmed bamboo stalks rolled up and down my calves provided some deep-tissue relief and elongated my muscles. The vibrations of sound bowls—made with seven different metals to represent seven different planets—coupled with Trisha’s skilled kneading and digital pressure introduced me to a type of Tibetan sound therapy used for nearly 4,000 years. The sound vibrations were supposed to stay with me long after I left the spa to help rebalance and harmonize me. “The Tibetan society has long been a healing society,” says Martha Zyla. “They have been in the forefront of health and wellness. Himalayan salt stone is a wonderful detoxification tool. A lot of us like to find the natural ways to heal our bodies.”
BE AUT Y F R O M T H E I N S I D E O U T
“Our focus at Cascade Spa is to ensure that our guests enjoy their moments of relaxation and respite,” says Martha. “Our belief is that wellness and beauty are from the inside out. There are several reasons people come to enjoy our spa: a moment with friends and family; a quick, social, romantic, or weekend getaway; and some may be here because they are battling a serious illness or undergoing chemo and want to supplement their health plan. The spa experience, coupled with our full-spectrum approach to wellness, reaches everyone.” Six Art Deco-style water features highlight the new Cascade Spa. “It’s a lot of soothing serenity,” says Martha. In addition to water therapy, the pedicure bowls have light therapy, and the spa offers many detoxification services and beverages, including antioxidant wellness water, healthful juices, and smoothies. The salon uses mineral makeups and eco-friendly products that are not tested on animals. Martha also works closely with vendors who donate a portion of their proceeds to a worthy cause. Cascade Spa, comprising an allfemale staff of 27 employees, hosts a wellness-related charity event every year, and this year they are sponsoring a free skin cancer screening clinic at Lakes Regional General Hospital. To complete this project, Sava Designs worked closely with Rusty McLear and Martha Zyla as well as Samyn-D’Elia Architects of Ashland and CCI Construction of Laconia. John Martin of Martin’s Custom Woodwork in Moultonborough “made the millwork vision a reality,” says Patricia Sava, and Daniels Electric from Gilford “worked miracles lighting stone, waterfalls, and clouds.” Kim Jestings of Drapery Fabrications in Meredith “creatively worked all the fabrics,” and Lynn Montana of Montana Framing of Meredith “beautifully framed and hung all the artwork.” V Cascade Spa at Mill Falls 312 Daniel Webster Highway Meredith, NH (603) 677-8620 www.millfalls.com
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COMMUNITY
|
BY ALAN BLAKE
Concord Kiwanis Club CHANGING THE WORLD ONE CHILD, ONE COMMUNITY AT A TIME
I
f you didn’t know that this year marks the 90th anniversary of the Kiwanis Club of Concord, you’re not alone. After all, says longtime Concord Kiwanian Ken Georgevits, the real work of the Kiwanis is done quietly and with little fanfare in its service projects to the community. But chances are that you or someone close to you has been touched by the benevolent outreach of this club’s many activities.
From top: Patrons enjoy the Spring Fair midway. Key Clubbers gather to open Camp Sunshine for the season. Demonstrating Key Club pride at Concord High School. Above, from left: Peter Brankman, Marc Lussier, Lussier, Wendy WendyFoster, Foster,and andBill BillDavis Davischeck check people in at the car show.
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COMMUNITY
KIWANIS INTERNATIONAL FACTS Established 1915 Motto Serving the children of the world Membership 582,272 adult and youth members 232,976 adult members 349,296 youth members Clubs 8,344 adult clubs 7,903 youth clubs Service Each year, Kiwanis clubs: Sponsor nearly 150,000 service projects, Raise more than 100 million dollars, Devote more than 6 million hours to service Locations More than 80 nations and geographic areas
Top row: Young and old alike enjoy the car show. Kiwanians welcome car show participants. Center row: Hugh O’Brian (TV’s Wyatt Earp) and Kiwanian at district convention. New England district governor Marty Olsen and New England district Key Club governor Andrew Georgevits present a check at Gillette Stadium to the district foundation. Bottom row: Key Club members in Concord High School homecoming parade. Key Clubber visits KPTI in Boston. Opposite top: Richard Perkins, former Concord city engineer, and Chris Pappas of Grappone discuss Kiwanis at lunch. Seniors enjoy Thanksgiving dinner at Pembroke Academy. Center: Starr Manus assists Key Clubbers in preparing Thanksgiving dinner.
60 www.aroundconcordnh.com
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“The only requirement for being a Kiwanian is that you care about making your community stronger and better,” says Ken, a 30-year member. Perhaps as a child you visited the Spring Fair at Everett Arena or brought your own kids—or even your grandkids. The annual festival was held alongside its namesake Kiwanis Riverfront Park for the 59th year this past May. The four-day event draws crowds of nearly 10,000 people. From cotton candy and fried dough, from roller coasters to Roller Derby, the annual tradition has created fond memories for generations of local children and their parents since 1955. Thousands more have enjoyed the annual Kiwanis Car Show over the years. Held since 1986 after Labor Day each year (this year on September 6) on the
campus of NHTI, Concord’s community college, nearly 300 automobile enthusiasts converge to display their vintage, classic, antique, and muscle cars, attracting thousands more who come to feast their eyes and wax nostalgic over these cultural relics—among them early 1920s Model T’s and Model A’s, openwheeled hot rods and roadsters, a 50th anniversary Mustang, a wide collection from the Maine–New Hampshire–Vermont Studebaker Club, and last year, two original all-aluminum-body Shelby Cobras, worth several hundred thousand dollars each. “All our activities are community and family oriented,” says Ken, the club’s summer 2014 | around concord 61
music theater dance comedy opera
COMMUNITY
unofficial archivist. “We are a working club. Our members raise money by rolling up their sleeves, getting out there and working events, getting their hands dirty.” N UN C K EE-WA NIS
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The funds raised at these well-known signature events are reinvested in the community—which is at the root of Kiwanis. The word Kiwanis is most commonly believed to have come from an Otchipwe American Indian expression, Nunc Kee-Wanis, which can mean we trade, we share our talents, we make a noise, or we meet. The founders of Kiwanis interpreted the term as “we build”—as in “we build community.” To Kiwanis, that means investing in the community’s children. Kiwanis International was founded in 1915 in Detroit, includes 8,344 clubs worldwide, and advocates under the motto “Serving the children of the world.” For the 45 or so men and women who make up Concord Kiwanis, the local Key Club brings this motto to life. The Kiwanis Educating Youth Club (or Key Club) is the oldest and largest service program for high school students in the country, teaching leadership through service to others. The Concord Kiwanians Key Club includes 45 student members each at Pembroke Academy and Concord High, and another 30 at Merrimack Valley High School, with teachers serving as advisors. Like their mentor club, the Key Club is focused on community goodwill. For example, “For the past 25 years, the Pembroke Key Club has been sponsoring a seniors’ Thanksgiving dinner,” says Ken. “They cook the turkeys, bake the pies, peel the potatoes; they serve the meal, they clean up. . . . Last year they served more than 200 seniors at the Pembroke Academy cafeteria.” The list of Kiwanis and Key Club activities stretches across the community. Members ring the bell for the Salvation Army kettle each Christmas, and they box food and donate funds to the Holiday Food Basket program. Their annual generosity helps purchase equipment for the NHTI EMS program that trains paramedics. They answer phones at the Boys & Girls Club annual auction, serve meals at the Friendly Kitchen, and contribute to Kiwanis Pediatric Trauma Institute in Boston, one of the regional
Kiwanis’s children-centered projects, and the Eliminate Project, Kiwanis’s International partnership with UNICEF to eliminate maternal and neonatal tetanus. “The only requirement for being a Kiwanian is that you care about making your community stronger and better,” says Ken, a 30-year member. “Good clubs make for good communities. And what better way to do that than by supporting your community’s children and needy?” MA KI NG A D I F F ER EN C E
Kiwanians recently took a rare moment to reflect on their good works at a 90th birthday party. It was held, appropriately, at Camp Spaulding, a regular beneficiary of Kiwanis over the years, including a donation to support the building of Kiwanis Hall and regular assistance through contributions and labor. Many who could not otherwise afford to attend the summer program benefit from Kiwanis’s “camper-ships.” More than 70 members, past members, and Kiwanians from around the state enjoyed a barbecue, were entertained by the local musical group Kidz Jazz, and shared a yellow-frosted cake decorated with the Kiwanis International logo. “Speeches were kept to a minimum so that everyone could enjoy this milestone as a social event recognizing nearly a century of service,” says Ken. The modest fanfare was typical of the Kiwanis approach, walking quietly and making a big difference in their local community. V For more information, visit the club’s website at www.concordkiwanis.org.
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MENU r Kir
Summe
with Lobster ioli nA Tarrago te Chocola a tt o Panna C
s
o e
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IN THE KITCHEN BY SUSAN NYE
Summer Lovin'
HEAT THINGS UP WITH A DATE-NIGHT PICNIC
S
ummer is a busy time. There are neighborhood block parties, fairs, festivals, and parades. The annual family vacation brings lots of fun and togetherness. Distant relatives and long-lost friends come to visit. Suddenly you realize it’s been weeks, maybe months, since you enjoyed some alone time with your sweetheart. Find a sitter or send the kids to Grandma’s for the evening (maybe the weekend). It’s time for a date night! Skip the restaurants; summer is too short to be indoors. Think al fresco—a long and leisurely romantic picnic is just the thing. Whether you take your date to the beach or the back deck, sip champagne, nibble delicious food, and watch the moon rise. You’ll fall in love all over again.
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IN THE KITCHEN
Make it special. Forget the peanut butter and jelly sandwiches. Splurge a little with champagne, fabulous cheeses, lobster, or your favorite gourmet delicacies. Go green with pretty reusable plates, cups, and utensils. From brightly colored plastic plates to surprisingly elegant plastic champagne flutes, you can find everything you need at your favorite kitchen, party, or department store. Be comfortable. It’s a romantic picnic, not an episode of Survivor. Bring along a pretty quilt or lots of beach towels and pillows to fall back and lounge on. Tea lights in little mason jars and a small vase of flowers will add to the mood. Once the sun goes down, temperatures often cool. Don’t let the refreshing night air cut your evening short; bring along a sweater or,
better yet, an extra blanket for cuddling. Finally, don’t forget a flashlight; you’ll probably need it when it’s time to pack up and go. Choose your spot wisely. With any luck, you already know the perfect place—one that provides both privacy and ease of access. Nothing kills romance faster than lugging a cooler a mile uphill only to be greeted by a pack of Cub Scouts. Stick to a quiet corner of the beach or park or even your own backyard. Don’t forget the corkscrew, a bottle of water, bottle opener, salt and pepper, and a bag or bin for dirty dishes and trash. Even if you picnic on the deck, get everything organized so you don’t spend the evening bouncing back and forth to the kitchen. Have a wonderful picnic!
SUMMER KIR Makes about 12 strawberry ice cubes. Cover and store the extras in the freezer for 1 to 2 months.
2 cups halved strawberries K Tbsp honey, or to taste N cup Grand Marnier or Framboise Champagne, Prosecco, or your favorite light and dry white wine, well chilled 1. Put the strawberries and honey in a medium-sized bowl. Stirring occasionally, let stand for about 10 minutes to release the berries’ juices. Transfer to a blender and process until smooth. 2. Pour the puree through a fine-mesh sieve to remove the seeds. Reserve the strained puree and discard the seeds and rough pulp. Stir the Grand Marnier into the puree, pour it into ice cube trays, and freeze until solid. 3. Put 1 or 2 strawberry ice cubes into each champagne flute, slowly add champagne, garnish with a ripe, red strawberry, and serve.
66 find around concord at www.aroundconcordnh.com
LOBSTER SALAD WITH TARRAGON AIOLI Serves 2
2 (1–1K lb) lobsters 2 handfuls arugula 5–6 cherry, grape, and/or pear tomatoes in a mix of colors, halved or quartered depending on size K cup peeled, seeded, and chopped cucumber K avocado, peeled, pitted, and chopped 1–2 scallions, thinly sliced
TARRAGON AIOLI Makes about 1 cup
Counsel: “The act of giving professional advice based on experience and knowledge.”
K cup mayonnaise L cup extra-virgin olive oil Grated zest and juice of 1 lemon 1 Tbsp finely chopped fresh tarragon 1 tsp Dijon mustard 1 clove garlic, minced K tsp paprika
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Sea salt and freshly ground pepper, to taste
Sea salt and freshly ground pepper 1. Fill a large, heavy kettle about a third full of water and bring to a boil. 2. Put the lobsters, tail down, into the pot. Cover and return to a boil. As soon as the water is boiling again, uncover and cook for 9 minutes. 3. Remove the lobsters from the pot and cool. When they’re cool enough to handle, remove the meat from the shells and cut into bite-sized pieces. Cover and refrigerate. 4. To serve, place a handful of arugula on each plate, and artfully arrange the lobster, tomatoes, cucumbers, avocado, and scallions on top of the greens. Season with salt and pepper, and drizzle with Tarragon Aioli.
1. Put the mayonnaise in a small bowl and slowly whisk in the olive oil. Add the lemon juice and zest, tarragon, mustard, garlic, and paprika. Season with salt and pepper, and whisk until well combined. 2. Let the aioli sit for about 20 minutes to mix and meld the flavors. Tarragon Aioli can be made ahead, covered, and stored in the refrigerator. Cover and refrigerate leftover aioli.
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IN THE KITCHEN
CHOCOLATE PANNA COTTA Leave a few for the kids and the babysitter, or enjoy a second helping the next day. Serves 4–5
1 cup heavy cream N cup brown sugar Grated zest of 1 orange 3 oz bittersweet chocolate N cup whole milk or half & half 1 tsp unflavored gelatin K cup sour cream 2 Tbsp Grand Marnier K Tbsp pure vanilla extract Garnish: fresh raspberries or chopped strawberries
Susan Nye writes for magazines throughout New England. She shares many of her favorite recipes and stories about family, friendship, and food on her blog, Around the Table, at www.susannye.wordpress.com. The New Hampshire writer and chef was named one of the Top 100 Foodie Bloggers of 2012 by BlueStar Range.
1. Combine the cream, brown sugar, and orange zest in a large saucepan. Stirring frequently, cook over low heat until the sugar dissolves and the cream is steaming. Remove from the heat and let the orange zest steep for about 30 minutes. 2. Meanwhile, chop the chocolate and put it in a bowl. Put the milk in a small bowl,
68 find around concord at www.aroundconcordnh.com
sprinkle with the gelatin, and let sit until the gelatin softens, about 15 minutes. 3. Reheat the cream to steaming. Add the gelatin mixture and whisk until the gelatin dissolves. 4. Pour the cream through a fine-mesh sieve into the bowl with the chocolate. Let the chocolate sit for 5 minutes and then whisk to combine. 5. Put the sour cream into a large measuring cup. A little bit at a time, whisk the chocolate cream into the sour cream. Stir in the Grand Marnier and vanilla. 6. Pour the panna cotta into 4 or 5 small dessert dishes or wine glasses. Chill uncovered until the panna cotta has set, 4 to 6 hours. Cover and keep in the refrigerator for up to 2 days. 7. Remove the panna cotta from the refrigerator about 20 minutes before serving. Top each one with a generous spoonful of raspberries or chopped strawberries and serve. V
SMART MONEY
|
B Y R O N VA L P E Y , C F P , A I F
How Does Warren Buffett Invest? SELECT THE BEST PORTFOLIO FOR YOU
S
earching for the ideal investment portfolio can be daunting. Warren Buffett recently disclosed an investment portfolio central to his estate plan, and the media quickly— and somewhat inaccurately—dubbed it “Buffett’s Retirement Portfolio.”
60/40 portfolio is
The
considered by many an
optimum portfolio for those around
retirement age.
The portfolio Buffett outlined was very simply 90 percent in stocks via a low-cost Standard and Poor’s (S&P) 500 index fund and the remaining 10 percent in shortterm government bonds. Unlike active stock picking, from which most of Buffett’s wealth was derived, index investing is passive, forsaking active security selection and market timing in favor of simply replicating an index of stocks that are maintained based on rigid criteria. Index funds can be a very low-cost and simple way to own a lot of companies, and they have a track record of solid performance that few active managers are able to beat over the long term. Buffett’s index choice, an S&P 500 fund, provides the diversity of 500 large American companies, and although all are American companies, 40 percent of the S&P 500’s revenue actually comes from overseas, thus also providing global diversity. Buffett selected the short-term bonds to meet cash needs, particularly when stocks are down and selling is less than desirable. Historically, short-term government bonds have not delivered as great a return as longer-term bonds, but neither are they as risky. The Buffett portfolio is far from a one-size-fits-all retirement solution, however. It may work well for the heirs of a billionaire, risk-tolerant retirees, or young persons far from retirement. But if an investor’s needs are more immediate or his or her tolerance for risk is lower, the Buffett portfolio could be too aggressive. A FEW OTHER PORTFOLIOS TO CONSIDER
The 60 percent stock/40 percent fixed-income portfolio (bonds are one form of fixed income), widely known as a “balanced portfolio,” has the enviable attribute of historically delivering much of the broader stock market’s upside but with roughly one-third less downside risk. }
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S M A RT M O N E Y
The optimum portfolio should be a reflection of the holder, more than just a reach for return. The investor’s time horizon, needs, and risk tolerance should be the major components in selecting the optimum portfolio.
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The term balance isn’t as much a reference to stock versus non-stock as it is to the balance between risk and return. The 60/40 portfolio is considered by many an optimum portfolio for those around retirement age. However, just as with the Buffett portfolio, it isn’t the right fit for everyone. The 50 percent stock/50 percent fixed-income portfolio isn’t dramatically different from the 60/40 balanced portfolio, but it has one added, and enviable, psychological attribute. When the stock market is souring, the investor can simply focus on the half that happily is not in the stock market, and when the market is soaring, the investor can enjoy the half that is, fortuitously, in the stock market. Another portfolio of special note is the 20 percent stock/80 percent fixed-income portfolio, a popular option for those further along in retirement. On a risk-adjusted basis, the portfolio has delivered more return than any other portfolio—not the most total return, but the most return when adjusted for the risk taken, even more than a 100 percent fixed-income portfolio. Looking under the hood, the Buffett portfolio offers the diversity of the S&P 500, but even more diversity can be found by dividing indexes into a few key categories. There are any number of ways to divide stocks, but among the most popular are value versus growth, small versus large, and foreign versus domestic.
The added diversity can add return, and it can help to lower risk—more eggs in more baskets. DIVERSIFY FIXED INCOME
The short-term government bond may work well in the Buffett portfolio, but it isn’t necessarily the best approach for those who are more dependent on fixed income. Short refers to maturity, that is, how long before a bond comes due and principal is returned to the investor. Generally, the longer the wait, the more risk, but the higher the return. Maturity isn’t the only way to diversify fixed income; issuer is another. There are US government bonds; corporate, municipal, foreign, and agency bonds; and, via banks, certificates of deposit—just to name a few. Fixed income can also be diversified in quality, ranging from those that are high-risk, high-yield junk to lower-risk, lower-yield high grade. Just as with stocks, a diversified, fixed-income portfolio can help mitigate risk while increasing return. The optimum portfolio should be a reflection of the holder, more than just a reach for return. The investor’s time horizon, needs, and risk tolerance should be the major components in selecting the optimum portfolio. Actual results for all portfolios referenced in this article will vary greatly depending on numerous variables, and past performance is no guarantee of future results. V
Ron Valpey is a fee-only Certified Financial Planner™ professional, an Accredited Investment Fiduciary,™ and a registered investment advisor representative of Valpey Financial Services, LLC.
Voted New Hampshire’s ‘Best Burgers’ New Hampshire’s Capital City has big-time taste at Main Street’s Barley House Restaurant & Tavern. Barley House Burgers, which are all natural, ground fresh daily in-house, were voted best in the state by NH Magazine, Hippo Press, and Yankee Magazine. The Barley House features many local artisan producers including coffee roasters, bakers, and soda makers. We embrace the time-honored traditions of charcuterie with sausage making and bacon curing. We are committed to serving fresh fish that meets sustainable industry standards and best practices. Yes, this all happens at The Barley House. Barley means beer, and our taps pour American craft beer as well as European classics. Food is fresh, beer is cold, and the service is W.O.W. $$
The Barley House Restaurant & Tavern 132 North Main Street Concord, NH (603) 228-6363 www.thebarleyhouse.com Mon–Sat 11am–1am, Closed Sun.
Dining & Entertainment Guide
Enjoy dining out at these
great places in and around Concord.
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W I N E WAT C H
Beyond the Menu
The Barley House
132 North Main Street, Concord, NH (603) 228-6363 The Barley House Restaurant & Tavern is Concord’s choice for top-notch food, microbrews, and Irish whiskey. The Barley House features upscale tavern food in a comfortable upbeat atmosphere. Located in historic downtown Concord. $$ Open daily; closed Sunday. www.barleyhouse.com
Hanover Street Chophouse
SPECIAL ADVERTISING SECTION ENTERTAINMENT AND DINING GUIDE FOR CONCORD AND THE SURROUNDING AREA
Tandy’s Top Shelf
One Eagle Square (opposite the State House), Concord, NH (603) 856-7614 Tandy’s Top Shelf is the home of the longest and best Happy Hour in town! Tandy’s is all about great food, drinks, deals, entertainment, events, and atmosphere. See you soon. $$ www.top-shelf.biz
True Brew Barista
149 Hanover Street, Manchester, NH (603) 644-2467 Enjoy fine dining at this exquisite downtown Manchester steakhouse featuring an urban-style bar, award-winning wine list, steaks, chops, fresh fish, and a variety of seafood. $$$ www.hanoverstreetchophouse.com
3 Bicentennial Square, Concord, NH (603) 225-2776 Concord’s Caffeination Destination, offering regular coffee with espressobased drinks as our specialty. Enjoy music, a latte, beer, wine, or cordial. Nestled off Main Street in a beautiful park setting. $ www.truebrewbarista.com
Granite Restaurant & Bar
164 Loudon Road, Concord, NH (603) 228-3225 A Favorite Family Destination! Smoke-cooked barbecue, char-grilled burgers and dogs, and handmade ice creams. Tuesday night classic car show. We cater cookouts, barbecues, and ice cream parties. Open seven days a week. $ Summer hours are 11am to 10pm. www.arniesplace.com
96 Pleasant Street, Concord, NH (603) 227-9000 Ext. 608 Concord’s creative and exciting dining alternative, offering off-site catering. Open for breakfast, lunch, dinner, and Sunday brunch. Superb food and exquisite service put the “special” in your special occasion. $$$ www.graniterestaurant.com
Arnie’s Place
7 2 f i n d a r o u n d c o n c o r d at w w w. a r o u n d c o n c o r d n h . c o m
Capital Deli
2 Capital Plaza, Concord, NH (603) 228-2299 With their home-style cooking, Capital Deli offers a full breakfast as well as a variety of homemade soups, sandwiches, quiche, salads, and much more. Capital Deli also offers catering throughout Concord. $ Mon–Fri 7am–3pm www.capitaldelillc.com
arts &
entertainment theater
music
dance
lectures
art
Eclipse by Peter Milton, Through July 11, McGowan Fine Art
Through July 5 The Foreigner Info: www.winnipesaukee playhouse.org Winnipesaukee Playhouse
Through July 11 Exhibit: Peter Milton Info: www.mcgowanfineart.com McGowan Fine Art
Through August 3 Exhibit: Ellen Davis & Susan Jaworski Stranc Info: www.mcgowanfineart.com LaBelle Winery
Through August 24 Exhibit: Four Men–Four Botanicals Info: www.themillbrookgallery.com Mill Brook Gallery
Through October 12 2014 Art and Nature: Outdoor Sculpture Exhibit Info: www.thefells.org The Fells
Through October 26 17th Annual Outdoor Sculpture Exhibit Info: www.themillbrookgallery.com Mill Brook Gallery
LOCAL VENUES
God Among Men by Lindley Briggs, Through October 26, 17th Annual Outdoor Sculpture Exhibit Mill Brook Gallery
Capitol Center for the Arts 44 South Main Street Concord, NH Box Office: (603) 225-1111 www.ccanh.com
Concord City Auditorium 2 Prince Street Concord, NH (603) 228-2793 www.concordcityauditorium.org
McGowan Fine Art 10 Hills Avenue Concord, NH Hours: Tues–Fri 10–6, Sat 10–2, and by appointment. (603) 225–2515 www.mcgowanfineart.com
The Mill Brook Gallery & Sculpture Garden 36 Hopkinton Road Concord, NH (603) 226-2046 www.themillbrookgallery.com
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2:30pm ly 1 tiltskin, Ju s, 11am & Rumpels nter for the Art e Capitol C
JUNE June 28 Elvis Costello Info: www.ccanh.com Capitol Center for the Arts, 8pm
June 28–29 The Community Players: 1944 Big Band Comedy Canteen
Hairspray, July 11–12 Capitol Center for the Arts, 7pm
July 11–12 Hairspray Info: www.ccanh.com Capitol Center for the Arts, 7pm
July 12 Skincare from the Garden Info: www.wintergreenbotanicals.com Wintergreen Botanicals, 10am–4pm
July 14 Herbs for Detoxification: Capsules
Info: www.concordcityauditorium.org Audi, 28, 7:30pm; 29, 2pm
Info: www.wintergreenbotanicals.com Wintergreen Botanicals, 6–9pm
JULY
July 15–August 31 Exhibit: John Bonner, Melissa Ann Miller & Barbara Carr: Be Prepared to Stop: Celebrating Construction
July 1 Rumpelstiltskin Info: www.ccanh.com Capitol Center for the Arts, 11am & 2:30pm
July 7 Herbs for Digestion: Oils Info: www.wintergreenbotanicals.com Wintergreen Botanicals, 6–9pm
July 8 The Princess and the Pea Info: www.ccanh.com Capitol Center for the Arts, 11am & 2:30pm
July 8 Green & Clean: How to Make Your Own All-Natural (& Effective) Cleaning Products
Opening reception: July 18, 5–7pm Info: www.mcgowanfineart.com McGowan Fine Art
July 15 Beauty and the Beast Info: www.ccanh.com Capitol Center for the Arts, 11am & 2:30pm
July 17–19 Market Days Festival Info: intownconcord.org Downtown Concord
July 18–19 Cinderella, Jr.
Info: www.concordfoodcoop.coop/classes Concord City Council Chambers, 6–7:30
Info: www.ccanh.com Capitol Center for the Arts, 7pm
July 9–19 The Importance of Being Earnest
July 22 Excalibur!
Info: www.winnipesaukeeplayhouse.org Winnipesaukee Playhouse
Info: www.ccanh.com Capitol Center for the Arts, 11am & 2:30pm
Orange Truck by Barbara Carr, July 15–August 31, McGowan Fine Art
July 23–August 2 The Adventures of Tom Sawyer Info: www.winnipesaukeeplayhouse.org Winnipesaukee Playhouse
July 24 40th Anniversary Celebration Info: www.piercemanse.org Pierce Manse, 7pm
July 25–26 Fiddler on the Roof, Jr. Info: www.ccanh.com Capitol Center for the Arts, 7pm
July 28 Herbs for Blood Sugar Balance & Weight Loss Info: www.wintergreenbotanicals.com Wintergreen Botanicals, 6–9pm
July 29 Rikki Tikki Tavi Info: www.ccanh.com Capitol Center for the Arts, 11am & 2:30pm
August August 1–2 Into the Woods, Jr. Info: www.ccanh.com Capitol Center for the Arts, 7pm
August 4 Herbs for the Cardiovascular System Info: www.wintergreenbotanicals.com Wintergreen Botanicals, 6–9pm
August 5 George and the Dragon Info: www.ccanh.com Capitol Center for the Arts, 11am & 2:30pm
74 find around concord at www.aroundconcordnh.com
Shaker Traditions, Contemporary Translations August 16 Canterbury Shaker Village
An Evening with Jackson Browne August 19 Capitol Center for the Arts, 7:30pm
August 6–16 Any Other Name
August 12 Cinderella
Info: www.winnipesaukeeplayhouse.org Winnipesaukee Playhouse
Info: www.ccanh.com Capitol Center for the Arts, 11am & 2:30pm
August 11 Herbs for Allergies, Colds & the Flu
August 16 Let the Harvest Begin! Drying and Preserving Backyard Herbs
Info: www.wintergreenbotanicals.com Wintergreen Botanicals, 6–9pm
Info: www.wintergreenbotanicals.com Wintergreen Botanicals, 10am–4pm
August 12 Navigating Your Health Alternatives: How to Get the Most out of Your Health Care Team
August 16 Village Rising & Exhibit: Shaker Traditions, Contemporary Translations
Info: www.concordfoodcoop.coop/classes Concord City Council Chambers, 6–7:30pm
Info: www.shakers.org Canterbury Shaker Village, 10am–5pm
August 18 Herbs for the Reproductive System Info: www.wintergreenbotanicals.com Wintergreen Botanicals, 6–9pm
August 19 An Evening with Jackson Browne Info: www.ccanh.com Capitol Center for the Arts, 7:30pm
August 20–30 Talley’s Folly Info: www.winnipesaukeeplayhouse.org Winnipesaukee Playhouse
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RENOV ATI FARMH NG AN OLD OUSE IN BOW
CONC ORD HO ANTIC ANCER SPITAL’S LIFEST YLE PROGR AM CASCA DE SPA AT MIL L FALLS
summer 2014 | ar ound concord
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BY MIKE MORIN
photo by geoff forester
a moment with
John Duval DIRECTOR OF SECURITY, CONCORD HOSPITAL We understand you were first drawn to police work after witnessing the commission of a crime in Manchester. I was walking on Elm Street in Manchester one evening when I was 16. I glanced in the window of the former Chimes Café. My attention was drawn to the silhouette of an individual standing behind the counter. The individual quickly stooped down, out of view, behind the counter. I immediately called 911. The Manchester police pulled four people out of the business who were in the process of burglarizing the establishment. It was at that very moment I knew what I would be doing for a living.
How does 27 years with the Concord Police force help you perform security work in the private sector? My new role as Director of Security allows me to approach important issues from a different perspective. The relationships I built as Chief of Police have carried over into my new position, and I look forward to establishing many more.
What are a couple of key components for creating a secure environment at Concord Hospital? First, an awareness of a particular need, followed up with a strong vision on how to achieve the goal. Issues surrounding security in a health care environment are multifaceted and evolving. It is
critically important to have a full understanding of what the challenges are while responding with sound policies, procedures, and practices.
How do you address security system preparedness for the ever-present threat of workplace shootings? On March 29, 2014, Concord Hospital conducted an “active shooter” exercise. The exercise was the culmination of a yearlong process of the hospital’s endeavor to develop policies on how to respond in the event of a workplace shooting. Concord Hospital partnered with regional public safety entities to test the responsiveness and preparedness of hospital staff and visitors. Police, Fire, and EMS professionals tested practices for their first responders.
After working the streets and now Concord Hospital, what outside interests do you enjoy for relaxation? My wife Carrie and I live in Concord and absolutely love the area. We look for opportunities to spend time with friends and venture outdoors to enjoy the beauty and diversity of the climate and geography. Of the four seasons, summer is our favorite. Concord’s proximity to our neighboring states makes for frequent visits to Vermont and Maine to visit family and spend quality time at the beach. V
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