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Get to know the Lake Sunapee/Kearsarge area of New Hampshire.

Summer 2013

Come Home for Old Home Days

The Winners of our First Annual Photo Contest

Get to know the Lake Sunapee/Kearsarge area of New Hampshire.

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contents FEATURES

10 Remember Your Roots

Old Home Days are a great reason for people to come home to New Hampshire — and a wonderful way for newcomers to get to know their town. By Laura Jean Whitcomb

32 Get Crafty

Local artists, crafters and jewelry makers develop their virtual storefronts, market them through social media, and find an online audience for their creations. By Kristen Senz


10 4

Kearsarge Magazine • Summer 2013 •

Kevin Davis

Carolina Banjo By Susan Hofstetter

Washington, N.H., resident Susan Hofstetter snapped this photo at the Hillsborough Living History event. When Jane Butler sent a sampling of photographs from the event for the calendar, we knew this one was right for the summer cover and the article on Old Home Days.

Anne Langsdorf


Kearsarge Magazine’s First Annual Photo Contest It’s not a unique idea; most magazines have an annual photo contest. But most magazines wouldn’t have seen these photos — photographs that are uniquely New Hampshire. Here are the seven photographs that won, and a few we liked so much that we just had to include. By Laura Jean Whitcomb


16 Let’s Go Calendar

19 Just for Kids: The Lesson of the Pink Bear The story of the pink bear is a tale that has been handed down for five generations. By Laura Jean Whitcomb

20 Art: Rembrandt’s Apprentice

Printmaker J.Ann Eldridge is etching original pictures, one copper plate at a time. By Amy Makechnie

Alstead Historical Society

A few fun things to do in the Kearsarge/Lake Sunapee area of New Hampshire this summer.




50 Better Beef

Star Lake Farm in Springfield, N.H., has longhaired, pasture-raised, calm and contented cows — making for a better cut of beef. By Merry Armentrout

Rob Strong

History: Eight Things You Didn’t Know about Alstead, N.H. Alstead is celebrating its 250th anniversary this summer, and you’ll be in the know with these historical facts. Courtesy of the Alstead Historical Society


52 Eat Like a Local

Is being a localvore (a person interested in eating food that is locally produced) really possible? Here in New Hampshire, the answer is yes. By Laura Jean Whitcomb Kevin Davis

60 Restaurant Directory: A list of local eateries by town

66 Sunapee’s Sweet Spot:

Sanctuary Dairy Farm Ice Cream Beck Johnson opened his ice cream stand four years ago right next to his family’s dairy farm. And this teenager is serving some darn good homemade ice cream. By Andi Diehn


68 Cupcakes Take the Cake

Nicole Nadolski

For folks who like dessert once in a while, a moist cupcake piled high with frosting is a fine way to put a smile on your face without breaking the bank. Here are a few local places to get your own cupcake. By Laura Jean Whitcomb • Summer 2013 • Kearsarge Magazine


editor’s letter Hello friends, Wow. You guys are certainly good with your cameras. We had dozens of entries for Kearsarge Magazine’s First

A Recipe From a local Restaurant

Annual Photography Contest and, what really surprised

Buttermilk Pancakes

me, hundreds of votes. My email, which doesn’t work that great on the best of days, was bogged down with 572 votes. Thanks to everyone for participating, and we’re already rolling out bigger and better plans for next year’s contest, like a category for kids, professionals and maybe food. What? Food? Did someone say food? Yes, indeed. You’re about to read our annual Dining Guide. It’s one of my favorite issues. And I’ll get you started off with a recipe from the area’s newest restaurant, Graze Sustainable Table. You’ll be hearing a lot about the new owner, Jeff Deuink, and his great menu in the coming months.

courtesy of Wils Dalling,

Graze Sustainable Table 4 cups flour 6 tbsp. sugar 2 tbsp. baking powder 1 tsp. salt 4 cup buttermilk 6 egg yolks (separate and save the whites) 3 tsp. vanilla extract Mix dry ingredients together. Mix wet ingredients in another bowl, then combine. Beat the six egg whites to soft peaks, and fold into batter. Cook on greased griddle until done in the center.

Laura Jean Whitcomb Editor

Follow us on: Kearsarge Magazine @KearsargeMag Laura Whitcomb Kearsarge Mag


Kearsarge Magazine • Summer 2013 •

Chef Wils Dalling attended the New England Culinary Institute from 2005-2007. He is a native to the area with a passion for local delicious food. At Graze Sustainable Table in New London, N.H., he looks forward to bringing new, exciting dishes with a classic touch and a dedication to the community.

Rediscover your hometown with Kearsarge Magazine™ You may have lived in the big city, overseas, or maybe you’ve lived here all your life. Either way, you know there’s something special about the Lake Sunapee/Kearsarge/Concord area of New Hampshire. And every page of award-winning Kearsarge Magazine will remind you why you love it here.

P.O. Box 1482 Grantham, N.H. 03753 Phone: (603) 863-7048 Fax: (603) 863-1508 E-mail: Web: Editor Art Director Ad Sales Ad Production Circulation Director

McSwiney, Semple, Hankin-Birke & Wood, PC Estate Planning, Probate & Elder Law Real Estate Transactions, Development & Zoning

Laura Jean Whitcomb Laura Osborn Mark Cookson, Laura H. Guion Mark Cookson, Sierra Willenburg Amy Davis

Kearsarge Magazine™ is published quarterly in February, May, August and November. © 2013 by Kearsarge Magazine, LLC. All photographs and articles © 2013 by the photographer or writer unless otherwise noted. All rights reserved. Except for one-time personal use, no part of any online content or issue may be reproduced by any mechanical, photographic or electronic process, nor may it be stored in a retrieval system, transmitted or otherwise copied for public or private use without written permission of the copyright owner.

Divorce Litigation and Mediation Corporate, LLC & Business Law Civil Litigation, Personal Injury, Property and Construction Disputes

Serving the Lake Sunapee Region’s Legal Needs Since 1973


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280 Main St • New London NH 03257

Michael L. Wood

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Subscriptions Rediscover your hometown by subscribing to Kearsarge Magazine™. Four issues a year will be delivered right to your door for $15. Subscribe online at www.kearsargemagazine. com or send a check (with your name and mailing address) to P.O. Box 1482, Grantham, NH 03753. Digital subscriptions are also available online. • Summer 2013 • Kearsarge Magazine


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Kevin Davis

Remember Your Roots

Paul Howe


Lempster 10

Kearsarge Magazine • Summer 2013 •

Kevin Davis

Old home days are a great reason for people to come home — and a wonderful way for newcomers to get to know their town. by Laura Jean Whitcomb photography by Kevin Davis and Paul Howe


Paul Howe


Newbury Paul Howe

t’s a celebration of all things Springfield, N.H. From family fishing on Lake Kolelemook at 8:30 a.m. to a chicken barbeque presented by the Springfield Fire Department at 5 p.m., Springfield’s Old Home Day brings residents — current and former — together to enjoy their hometown. “Our town is filled with wonderful people and a lot of generous hearts,” says Nyla Waddell, chairperson of the Old Home Day Committee. “Our day is to celebrate our town, and hope that even if you do not live in Springfield, you still come out and help us celebrate. We open our Old Home Day to everyone. It is a wonderful family event.” Even the pickiest family member will find something to enjoy. Mom might like the farmer’s market and craft fair, organized by Emily Cleveland, with more than 20 vendors. The kids might want to check out the family games in the early afternoon, with a stop at the › › › › ›

Celebrations in a Town Near You Grantham – Thursday, July 4 Newbury – Saturday, July 13 ê Springfield – Saturday, July 13 ê Unity – Saturday, July 27 ê Lempster – Saturday, Aug. 10 ê Sutton – Sunday, Aug. 18 ê New London – Saturday, Oct. 5 ê ê

Lempster • Summer 2013 • Kearsarge Magazine


that year happened to have been 40 years since the last Old Home Day was held in 1969,” says Waddell. And

In 2010, the Protectworth Highland Games were added to the celebration. Want to see a man

“I wish that in the ear of every son and daughter of New

Hampshire, in the summer days, might be heard whispered the persuasive words: Come back, come back. Do you not hear the call? What has become of the old home where you were born? Do you not remember it – the old farm back among the hills, with its rambling buildings, its well sweep casting its long shadows, the row of stiff poplar trees, the lilacs and the willows?”

— Frank West Rollins, founder of Old Home Days

for the past four years, Old Home Day has taken place on the second weekend in July, so people will always know when the event is. Kevin Davis

dunk tank to see what town “celebrity” is in the hot seat. Dad might want to test his engineering skills and make a cardboard boat for the Float Your Boat Race. Then everyone can meet for the chicken barbeque and, later, live music on the field. “The one thing we’ve always concentrated on, and find extremely important to us, is making this event affordable for everyone. There is no entrance fee for any of our events, nor do we charge for the kids to play games. If we do charge anything, we keep it as low as possible. This way everyone can enjoy the day!” says Waddell, who lives in town with her husband and three boys. Springfield started hosting Old Home Day in 2009. “Coincidentally

carry a rather large portion of a tree down a field? Or spinning to gain traction for a one-handed throw of a 56-pound weight? This is the time to “definitely see something different you don’t see every day,” says Waddell. “It has blossomed into a highly attended game by both spectators and athletes.” Events — organized by Bill Waddell and his father, also Bill Waddell — include the caber and sheaf tosses, hammer throw and Braemar stone throw. In 2012, the Protectworth Highland Games became the Eddie Kelly Hammer Championship. “This championship is named after Bill’s brother, who passed away last year from cancer. One of Eddie’s favorite places to be was in ‘good ol’ Springfield’,” says Nyla Waddell. “He found our town to be very quiet and peaceful. Eddie also loved bragging about Bill and his Highland Game accomplishments.”

Town reunion

Springfield 12

Kearsarge Magazine • Summer 2013 •

Old Home Week was created by New Hampshire Gov. Frank West Rollins (1860–1915). Born and raised in Concord, he saw that his beloved state was changing — people were leaving their farms for “greater opportunity,” perhaps better paying factory jobs in urban areas or the chance to strike it rich in a mining

town. His idea was to invite everyone home for a week, with hope that it would reinvigorate the state’s economy and inspire natives to stay. Rollins rallied others, including the New Hampshire Board of Agriculture, and founded an Old Home Association in 1899. The first town homecomings were held that year in 44 towns, including Andover, Weare, Acworth and Canaan. According to the Weare Historical Society, “Weare’s first Old Home Day in 1900 turned out to be a very special day. People packed a seven-car train that ran from Manchester to Weare for the sole purpose of ‘going home.’ Featured that day were a morning parade, a basket lunch and other activities, including music by Weare’s own Cornet Band and Derry’s orchestra of Hopkinton.” By 1907 the idea of Old Home Week had expanded from New Hampshire to all of the New England states, New York, Ohio, Alabama, Virginia, North Carolina, Kentucky, Pennsylvania, Nova Scotia, Ontario and even to Australia.

Celebrations for everyone Newbury, N.H., also hosts an Old Home Day in July. “Old Home Day is special to Newbury because we can spend the day with all of our friends and neighbors during the daylong festivities,” says Donna S. Long from the Office of the Selectmen in Newbury. “Old Home Day features a triathlon, craft fair, rock climbing wall, laser tag, motorized boat tours, food, barbeque dinner, concerts and fireworks.” Grantham’s Old Home Day is held around the Fourth of July. The parade starts at Yankee Barn Road, travels down Route 10, turns up Dunbar Hill Road, and ends at the Grantham Town Hall. Each year there’s a different theme, such as farm and garden or celebrate New Hampshire. At the Grantham › › › › ›

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More than a pharmacy. Recreation Park on Shedd Road, kids will find games (like sack races and balloon tosses), bouncy houses, live animals, and a pie eating contest. Parents will enjoy the music and the food provided by Grantham organizations, like the fire department and Blue Mountain Dusters snowmobile club. Games are run by church members, the parade is led by Grantham police, and the selectmen have even volunteered to park cars. “The best part about Old Home Day is sharing the day with the town’s people; your friends, neighbors and family,” says Laurie Field, coordinator for Grantham Activities. “Old Home Day isn’t about making money or bringing in tourists, it’s about pulling a community together, enjoying each other’s company, having fun, and for just one day appreciating what is right in front of us, each other.”

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Let’s Go A seasonal listing of performances, events, outdoor gatherings, fundraisers and other fun activities

Gilsum Rock Swap and Mineral Show Saturday, June 22, 8 a.m. to 6 p.m. Sunday, June 23, 8 a.m. to 4 p.m.

Thousands of people from all over the United States will attend the Gilsum Rock Swap and Mineral Show. There are more than 60 dealers, swappers, distributors, wholesalers and collectors who buy, sell or swap beryl, quartz crystals, semi-precious stones, and rocks and minerals of all sorts. Displays range from newly found specimens in the rough to fossils, prized collector’s pieces and handcrafted jewelry. Activities include a presentation on prospecting, daily pancake brunch, bake sale, book sale, a traditional Saturday night New England ham and bean supper with all you can eat homemade pies, and a chicken barbeque dinner Sunday afternoon. >> Gilsum Elementary School grounds, Route 10, Gilsum, N.H. >> Admission is free, although donations are graciously accepted. All proceeds go to youth recreation and community programs. >> For more information, contact Robert Mitchell at the Gilsum Recreation Committee, P.O. Box 76, Gilsum, NH 03448; call (603) 357-9636; or e-mail


Kearsarge Magazine • Summer 2013 •

CarNutz Car Club Cruise Nights Mondays, May 13 to Sept. 9 6 to 8 p.m.

Want to see some hot rods? Antique trucks? Come check out the CarNutz Car Club Cruise Nights to see all types of special interest vehicles and ask questions. There’s also ice cream! >> Sugar River Bank parking lot, North Main Street, Newport, N.H. >>

Hedda Gabler

Thursday, May 30, 8 p.m. Friday, May 31, 8 p.m. Saturday, June 1, 8 p.m. Sunday, June 2, 2 p.m. Thursday, June 6 to Saturday, June 8, 8 p.m. The Northern New England Repertory Theatre Company is bringing Ibsen’s Hedda Gabler to the stage this spring. Katrina Ferguson will play the title role; directed by Trace Oakley. >> Colby-Sawyer College, Sawyer Center Theater, New London, N.H. >>

Mountain Mucker Event Saturday, June 1

9 a.m. to 5 p.m. (multiple start times throughout the day)

Open House Tours of the Danbury North Road Schoolhouse Museum Sunday, June 2, 1 to 3 p.m. Sunday, Aug. 4, 1 to 3 p.m. Saturday, Sept. 7, 2 to 4 p.m.

Step into history with a visit to the 1853 one-room Schoolhouse Museum in Danbury. The Danbury Historical Society has an interesting collection and seasonal historical displays. >> Danbury North Road Schoolhouse Museum, 440 North Road, Danbury, N.H. >> Free admission

Kearsarge Magazine is a sponsor!

Photos courtesy of Capstone Photography

The Mountain Mucker 2013 Course is a 5K obstacle course race that will take racers up and down (and up and down again at least one more time) the challenging terrain of Mount Sunapee in Newbury, N.H. Natural as well as Adrenaline Junkee (owners of local businesses, Keelin Studio and Centergize) made obstacles will keep you using your strength, stamina, balance, brain and teammates (or perfect strangers) to get you through the course. Oh…and yes, there will be mud — it’s not called “The Mucker” for nothing. The Mountain Mucker is one of the only adventure races that provides multiple age kid’s races and an adult race. >> Mount Sunapee, 1398 Route 103, Newbury, N.H. >> Adult fee is $83 until April 15; $95 until May 15; and $105 on race day. A portion of every race entry gets donated to local nonprofit New England Handicapped Sports Association (NEHSA).

Schedules may change; call to verify event information. Like us on Facebook to get notified of local events (and see great photos)!

>> • Summer 2013 • Kearsarge Magazine


Kearsarge Area Marketplace

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Stop in and see our new location at 223 Mascoma Street Ext

people, places and things


The Lesson of the Pink Bear

It’s okay if you don’t fit in. A story about a fuzzy pink bear illustrated by a Sunapee, N.H., artist will teach you that there’s value in being different. by Laura Jean Whitcomb


he story of the pink bear is a tale that has been handed down for five generations. And when it came time to find an illustrator for her book, Betsy Knode Newton asked her friend from junior high school, Lucy Mueller Young. Newton had already written the text; it was her grandmother’s story about finding your strength and celebrating diversity. It was up to Young, a resident of Sunapee, N.H., to put a face to the bear. Young, at the time an art therapist living in Northampton, Mass., asked many of her students for input. “One of my clients, a young teenager with Asperger’s Syndrome, said very clearly, ‘Pink Bear would have to be a boy because being pink for a girl isn’t a big deal.’ This is a kid who knows a lot about being bullied,” says Young. So Pink Bear became a boy with

“an endearing cuteness, sparkly eyes and a fuzzy face,” says Young. With pen and ink, watercolor from pigmented inks, permanent markers, a bit of acrylic paint and colored pencils, she brought the little hero to life. When Pink Bear comes home from school one day — upset that he wasn’t black or brown or white like the other bears — his wise mother takes him to the store to buy seeds to plant a garden. (Young drew from her childhood; the community feed store was her hometown’s local landmark.) Finding a purpose — his garden — helps give Pink Bear a new outlook. Although the story isn’t about bullying (it was, however, first told during a time when individualism was a new concept), it is about appreciating diversity. The story’s message — overcoming the feeling of being different through hard work and self acceptance — resonates with both young and old. It’s also a reminder, as Newton writes in her author’s note, “to find what is good in life

even when life seems to yield little to enjoy.” And, somewhere on each spread, there’s a little pink dandelion just waiting to be found. Young’s illustrations have created a book where readers can participate with her artwork. “All my artwork is a suggestion, an impression, that hopefully will encourage the viewer to see with her or his own eyes the lusciousness of the garden, the pain of the tears rolling down a cheek, or the silliness of playing ball,” Young says. The hardcover book is available at Morgan Hill Bookstore and Gourmet Garden in New London, N.H., and MainStreet BookEnds in Warner, N.H. Learn more at • Summer 2013 • Kearsarge Magazine



people, places and things

Rembrandt’s Apprentice

Printmaker J. Ann Eldridge is etching original pictures, one copper plate at a time. text and photography by

Amy Nelson Makechnie


arrots, cabbages and dirt are among J. Ann Eldridge’s favorite subjects; she finds them far more understandable than people. Working out of a cozy 1800-era converted horse barn measuring 12by-45 feet, Eldridge is an artist, but with a more noteworthy title: printmaker. Just as Rembrandt once did, Eldridge is etching original pictures, one copper plate at a time. A dying art? No, she contests, “an unusual one.”

Making multiples Printmaking is the art of creating multiple images by hand without photographic reproductions. Wood-cuts, engravings, silkscreen, intaglio (commonly called etchings) and lithographs are all printmaking methods. Before paper and Gutenberg’s 1400-era printing press, printmaking was one of the few ways to replicate an image. Eldridge guesses wood was the earliest printmaking material, mainly used for religious illustrations and stories. She also


“Blue Tarp,” is printed using two plates — etching and aquatint (an example is below in the lower left photo).

speaks of the mythology of engraving, of Lancelot and Camelot. Armored knights wore breastplates, swords and shields bearing the most intricate of symbols, mascots and patterns. But without paper, silk was carefully inked to remember design. Eldridge’s use

Kearsarge Magazine • Summer 2013 •

of classic intaglio (original printmaking) is incredibly time consuming and technical. First, a copper plate is heated and covered with melted wax, then suspended on hooks over a candle. Smoke sticks to the hot wax and turns it black. When cool, Eldridge takes a small needle and begins to draw an image through the wax. After the image is etched (this can take days, weeks or months) the copper plate is soaked in ferric chloride, which corrodes the plate and

exposes the drawing. The wax is removed, leaving the drawing “etched” in the surface. Ink (basically linseed oil and dirt) is put into the etching lines, covered with paper and a heavy wool blanket, and hand-rolled through the printing press. “You have to like the process or it’s not worth it,” Eldridge says. For every print made, the same copper plate must go through the press. And a print with multiple colors? It’s complex. For Eldridge’s “Blue Tarp” print, two copper plates were made: A wood pile inked in black, and a tarp flung over the wood pile and inked in blue. The two plates then go through the press together. Uniformity is difficult, but important; if done correctly, each image should look like every other printed image of “Blue Tarp.” As with most printmaking techniques, the image appears in reverse. (Eldridge typically checks her work with a mirror while drawing.)

If etched deeply enough, a copper plate can go through the printing press 300 times, though nowadays Eldridge often only feels like printing 50 or 70 pictures. Each print is “like reliving your past,” Eldridge says. “It’s okay to move on.”

Bugs, grass and cabbages

J. Ann Eldridge at work in her studio

In college, Eldridge had interests in art, botany and biology, but eventually earned her bachelor’s degree in printmaking from the Massachusetts College of Fine Arts in Boston in 1978. Her focus was lithography, a stone printing method. But after graduation, without expensive equipment or space for creating printed pictures, she wandered a bit. Luckily, a teacher and mentor

was found, and Eldridge was taught the craft from start to finish. In 1991, Eldridge became a full-time printmaker and now uses her mentor’s press; a heavy Swiss piece that required an extra beam in her studio. Why not just draw using ink on paper? “I like the process of printmaking and of multiples,” Eldridge says. Given her love of the earth and her garden, it is curious why she rarely uses color. “Black and white feels more immediate — like brain to hand,” she says. “Color distracts from the thought.” She draws dirt, trees, birds and flowers almost always in black and white detail. Eldridge’s inspirations are actually not a visual thing at all. Titles are important — one titled print announces, “My Religion Has Something to Do With Compost” — and ideas “come from witnessing stuff that generally has nothing to do with art — like my cabbages,” she says. Eldridge views herself as more of a reporter than an artist. “I record things. People haven’t entered into the subject matter much. And anyway, plants are much more forgiving. A line here, a line there — it ›››››

Learn More Purple Cabbage

To view J. Ann Eldridge’s portfolio, visit • Summer 2013 • Kearsarge Magazine


J. Ann Eldridge’s print, “Good Dirt” is printed and inked in black and white; the etching detail is exquisite and tiny. “The dirt was actually moving when I was drawing!” Eldridge says. Indeed, the print is so real, the dirt does look like it is moving.

doesn’t have to be exact.” Eldridge participates in many New England showings, including the annual League of N.H. Craftsmen Fair in Newbury, N.H. She sells prints and explains the etching process to curious passersby. Given the process and Eldridge’s incredible craftsmanship, her black and white “Purple Cabbage” print is a bargain at $140 unframed and $200 framed. She also has gallery showings, and ships prints out of her studio. “I’m a homebody though. It’s dreadful to be traveling all over…I’d rather be thinning carrots,” she says. Blessed with talent, drive and a unique perspective on art, Eldridge has created hundreds of gorgeous and one-of-a-kind prints. She’s proud of what she’s done; pleased her hard work can sell and support her first love: the good earth.

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Kearsarge Magazine • Summer 2013 •

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people, places and things

Eight Things You Didn’t Know about Alstead courtesy of the Alstead Historical Society


ug. 6, 2013, marks the 250th anniversary of Alstead, a small New Hampshire town located between Gilsum and Goshen. Residents have been planning activities — to be held between April and October — for quite some time. If you’re up for a drive, Alstead will be offering a militia re-enactment on Millot Green, an ongoing art display at the library, driving tours of landmarks, and a parade, to name a few. But first you might want to bone up on your Alstead history with these eight facts.

#1 Alstead is the location of the

state’s first paper mill. It was established in 1793 by Ephraim and Elisha Kingsbury. At the time, paper was a rare and expensive product, made by chopping rags of linen and cotton cloth into pulp. The mill was destroyed by a fire in 1880.

The dedication of the Shedd-Porter Memorial Library on Aug. 25, 1910, during Old Home Day.

#2 Alstead was one of the towns

that decided to join Vermont in 1781, but — at George Washington’s insistence — returned to New Hampshire authority in early 1782.

#3 The town was well loved by its

native sons. John G. Shedd, an associate of Marshall Field’s department store in Chicago, gifted Alstead with the Shedd-Porter Memorial Library in 1910. Philanthropist Charles N. Vilas, gave a large public recreation area and school building to the town. Vilas rose from being a clerk in a Worcester, Mass., hotel to become part owner of the Fifth Avenue Hotel in New York City.

#4 Alstead has the only carillon

in Cheshire County; it was also a donation from Vilas. A carillon is a musical instrument that consists of at least 23 cast bronze cup-shaped bells, which are played serially to play a melody, or sounded together to play a chord.

#5 Whitewater boaters can start be-

Alstead Center logging crew and family members, circa 1910-1911


Kearsarge Magazine • Summer 2013 •

low the gorge in South Acworth and paddle all the way to the Connecticut River. There are two portages at

Vilas Pool and Drewsville Gorge. Vilas Pool, a multiple use recreation area owned by the town, also provides an opportunity for row boating during the summer months.

#6 A turbine water mill in East Alstead is probably the last of its type anywhere in the region. At the turn of the 19th century, seven mills lined a short stretch of a stream flowing out of Warren Pond. By the turn of the 20th century, electrical transmission lines had replaced the old mechanical mills. Heman Chase installed a turbine wheel inside his mill building; the turbine had been the latest technology in the second part of the 19th century, invented just before mills made the transition from mechanical to electrical power generation. Today the mill is a private residence. #7 Rosina Delight Richardson —

Barnum’s famous “fat girl” — was born in the northeastern part of Alstead in April 1833, weighing 5 pounds. She reached a weight of 750 pounds by age 19.

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Kearsarge Magazine • Summer 2013 •

a benefit for

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Get Crafty Local artists, crafters and jewelry makers find an online audience for their creations. by Kristen Senz R photography by Douglas K. Hill


y the time shoppers arrive, vendors at the region’s many craft fairs often have already spent hundreds of hours and dollars renting and setting up booths, traveling to events, and creating their wares. Although selling art and other handmade goods on the craft fair circuit is a fun, personal way to make money doing what they love, because of the high overhead, many talented artists find it nearly impossible to earn enough to pay the bills. That’s why so many artists, locally and across the country, have turned to Etsy, an online marketplace of handmade and vintage items

Artist Linda Gould of Claremont, N.H., uses Etsy to sell her signature eyeglass loops (left) under her shop name Lindy’s Loops. Gould sells vintage jewelry in addition to her upcycled designs. 30

Kearsarge Magazine • Summer 2013 •

that’s open 24 hours a day to shoppers all over the world. For artists willing to spend time developing their virtual storefronts and marketing them through social media and other online channels, Etsy provides a powerful means of earning supplemental income.

Shop local online Erica Walker of Walker Silverworks in North Sutton, N.H., learned about silver smithing from her father, who always encouraged her and her two sisters to pursue their creative passions. A designer and maker of sterling silver jewelry with clean lines and unpolished beauty, Walker set up her Etsy storefront about seven years ago, when the site was in its infancy. “When I first started, it was a much smaller community of people who were really supportive,” says Walker, a full-time silversmith for the past eight years. “It helped me

New London, N.H., artist Laura Chowanski sells gothic, steam punk and fantasy-style jewelry (left) through her Etsy store, Madame Bijou Beads.

gain the confidence and courage in building my business.” Between photographing her work, listing it for sale, and marketing, Walker, 46, spends several hours each week maintaining her online shop. She treats it as a part-time job, which makes sense, because it’s now responsible for about one-third of her annual income.

“It took a couple years to get off the ground, but now it’s a really successful business, and Etsy has been a big part of that,” she says. “They have the built-in customer base, and it’s grown so much, so that it’s really a worldwide customer base.”

A global audience Etsy — a nonsense word the site’s founders invented ››››› • Summer 2013 • Kearsarge Magazine


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— grew by about 70 percent between 2011 and 2012, logging more than $895 million in sales last year. Artists and crafters use the Etsy platform to set up stores with built-in payment and message functions. The site attracts shoppers who place a premium on buying handmade items, and the site’s “Shop Local” feature makes it easy to find local sellers. Etsy collects 3.5 percent of each sale and a fee of 20 cents per item listed on the site. The low cost of doing business on Etsy, combined with the ability to log in and work on her store at her convenience, is what drew Linda Gould of Claremont, N.H., to the site. Gould, who was chronically misplacing her glasses, started making her signature eyeglass loops when she was unable to find holders that appealed to her sense of style. Soon friends and acquaintances were requesting them, and demand started to grow. A speech language pathologist with a private practice that spans most of northern New England, Gould needs her hobby to fit into her busy schedule. She tried selling at local craft fairs, but the cost, time commitment and limited market made it difficult to break even, especially given that she was only able to accept cash payments. “I was looking for another way to market my jewelry, and to be able to do it in the time that I had available,” Gould says. Her vintage upcycled designs found a following on Etsy after she set up her shop, Lindy’s Loops, in late 2009. She started buying vintage jewelry in lots at auctions and using elements from the pieces she found to make her eyeglass loops and other jewelry. In addition to filling dozens of Etsy orders for her own work, she started selling her unused vintage jewelry on the site. “I love that Etsy has allowed me to do this,” she says. “There wasn’t any other venue that would’ve allowed me to do it and to make money at it.”

she’s now getting a couple of orders per week. “Once you get going, it’s a pretty easy process,” she says.

Treasuries of favorites

North Sutton, N.H., artist Erica Walker sells her sterling silver jewelry, such as these earrings, on Etsy.

Online, Gould has branched out, both in terms of the jewelry she’s making and the audience she’s reaching. “I would say a quarter of all the sales I do are international, and I would never have that market otherwise, so that’s a huge piece of it.”

The main challenge for all “Etsians” — as they often call themselves — is figuring out how to be found by shoppers awash in a sea of more than 400,000 shops on the site. Chowanski recently set up pages on Facebook and Pinterest with links to her Etsy storefront, and like many

Etsy sellers, she started blogging as a way to promote her work. The staff at Etsy headquarters in Brooklyn, N.Y., added features to the site to assist artists in marketing themselves. Featured and just-listed items scroll across the home page, providing visitors with a direct link to the stores where they are for sale. Etsy also allows artists and shoppers to mark an item as a favorite, which can impact its ratings in the › › › › ›

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Finding your tribe Laura Chowanski is a member of the League of N.H. Craftsmen for her work with fabrics, which includes wall hangings, bags and stuffed animals. But she recently shifted her focus from fabric arts to beading, partly in response to the recession. “I guess I needed a little bit of a break, and with the way the economy went, I decided to do something I could make more reasonably priced, because it doesn’t take me as long, and the supplies aren’t as expensive,” the New London, N.H., resident says. Chowanski’s Etsy store, Madame Bijou Beads, sells gothic, steam punk and fantasy-style jewelry that features skulls, aviation themes and crystals. Each piece has its own fictional narrative that explains her inspiration for it. “These are not big subcultures up here,” says Chowanski, a native of New Jersey who has lived in New Hampshire for 13 years. “I’m trying to find my tribe, and so I’m venturing out on the Internet.” Chowanski, 45, describes herself as “computer illiterate” and says it took “days and tears” to set up her Etsy shop. But a year and a half later,

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site’s search engine. And sellers curate “treasuries” or lists of favorite items grouped by category or theme, some of which are showcased on the home page. Walker says some Etsy sellers create long titles for the items they list on the site using keywords to improve their chances of appearing in search results. But one of the best marketing techniques is still good, old-fashioned word of mouth. When a respected artist features another Etsy store on his or her blog, traffic tends to spike. “I’ve been featured on other Etsy sellers’ blogs a handful of times, so that can be really great exposure,” says Walker. “I feel fortunate any time I even get a sale and someone finds my shop.”

Networking for newcomers Lindsay Newman of Sunapee, N.H., crochets scarves and other winter wear to sell in her Etsy store, Black Wolf Wovens. She incorporates used clothing, such as a customer’s favorite worn-out T-shirt, to create a unique look. The 27-year-old, who set up the shop last fall after moving back to New Hampshire from Colorado, says she has found a supportive community of crafters on Etsy. “I haven’t done a lot of big sales, but I’ve definitely done a lot of networking,” she says. “I’ve met some bloggers, and I’ve found past acquaintances on there, so it’s just a really good support system for starting a business.” By bringing the local craft fair into the virtual sphere, Etsy has made it possible for artists and crafters, even those in the most remote areas, to sell the products of their creative expression to a global network of like-minded shoppers, and to do it all without leaving their homes. All it takes to start a home-based business today is a computer, some dedication and a little bit of tech and marketing know-how. 34

Kearsarge Magazine • Summer 2013 •

But for all the benefits of having an online storefront, where just about anyone in the world can browse by day or night, there is one inherent danger — to your wallet. As someone who makes and therefore appreciates creative, beautiful things, Walker has experience with that risk. “I do as much shopping, almost, as I do selling on Etsy,” she says. Kristen Senz is a freelance writer based in Newbury, N.H. She also works part time as a development specialist at West Central Behavioral Health. Grantham photographer Douglas K. Hill has worked as a commercial photographer for more than 20 years, specializing in architecture, advertising, and professional portraiture. To see a sampling of his work, visit

Find a Local Artist Erica Walker, North Sutton, N.H. Walker Silverworks handmade fabricated silver jewelry WalkerSilverworks Linda Gould, Claremont, N.H. Lindy’s Loops vintage upcycled eyeglass loops and jewelry Lindsay Newman, Sunapee, N.H. Black Wolf Wovens creative scarves, mittens and hats blackwolfwovens Laura Chowanski, New London, N.H. Madame Bijou Beads baubles and jewels madamebijoubeads www.incredibleeldergoth.

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Kearsarge Magazine’s

ghijklmnostu first annual photo contest We received hundreds of votes, and here are the winners.

EFKLMNOPYZ Laura Jean Whitcomb å∫ç∂ƒ by

i 3546

t is not a unique idea; most magazines have an annual photo contest. But most magazines wouldn’t have seen these photos — photographs that were uniquely Kearsarge. Readers captured the personality of the Lake Sunapee/Kearsarge area of New Hampshire: lovely lake views, animals in their habitats (and on the farm), sunrises and sunsets, colorful landscapes. Photos that remind you why you live here (or why you visit year after year); photos that make you ooh and ahh; photos that make you laugh out loud. The people’s choice winners were clear cut; the professional judges, well, we had a harder time. Here are the seven photographs that won, and a few that we liked so much that we just had to include.




People’s Choice Award



Title: Harbor House Livery along the Sugar River Photographer: Charlotte Carlson, Sunapee, N.H.

Readers commented on the balanced reflection, the shapes and colors, the lighting, the peacefulness of the area, and the history of the building. “The Harbor House livery building, reflected in the Sugar River, is a lovely symbol of years gone by and the small town atmosphere we all still enjoy,” says Avone Thielen of Sunapee. Donna Nashawaty, Sunapee town manager, agrees, “This is one of the most iconic photos depicting Sunapee.” Readers did note that with the new bridge in place, this view will change a bit. › › › › ›


Kearsarge Magazine • Summer 2013 • • Summer 2013 • Kearsarge Magazine



Kearsarge Magazine • Summer 2013 •

People’s Choice Award



Title: Rocks, Grasses, Heron Photographer: Anne Langsdorf, Grantham, N.H.

Everyone agreed: this photo of Eastman Pond in Grantham, N.H., would make a great painting. Or jigsaw puzzle. Or, like the photographer suggested, a framed print. “There’s so much color in this photo — plus the heron — it really summarizes a piece of the Kearsarge area that ‘outsiders’ (who are here in the white of winter and the green of summer) may not get to see. Plus, a heron!” says Bridget LeRoy of East Hampton, N.Y.



Title: Sunapee Harbor Photographer: Minette Moore Sweeney, Sunapee, N.H.

You can imagine Minette walking to the beach, camera in hand, in the quiet hours of the early morning. Slowly, the light begins to brighten the tranquil waters of Lake Sunapee, and she takes the photo. “It is the lake I love,” says Traci Dugdale of Fayetteville, NC. “It’s gorgeous,” says Susie Riley of Newbury, “and it captures the beauty and serenity of the area.” › › › › › • Summer 2013 • Kearsarge Magazine


Judge’s Choice Award Category: People

Title: Bud Thompson Photographer: Steve Pitman, Newbury, N.H.

It was a spontaneous moment during the opening day of the Mt. Kearsarge Indian Museum in May 2012, and Steve captured it perfectly: Bud Thompson, founder of the Warner museum, sharing a laugh with one of the exhibitors. Judges loved the warmth and connection between the two people.

We Also Liked Title: New Mother Photographer: Jay Fitzpatrick,

East Andover, N.H.

Darlene Ahlman delights in her daughter, Claire. Judges say: Sharp, well composed, great story.

Title: Boys on the dock Photographer: Michael S. Bujnowski,

Bow, N.H.

Judges say: Makes us nostalgic for a perfect summer day, when you’re relaxed and tired and happy while watching the sun go down after a fun day at the lake.


Kearsarge Magazine • Summer 2013 •

Judge’s Choice Award

Title: Autumn on Maple Street Photographer: Jay Fitzpatrick,

East Andover, N.H.

Judges say: The photo makes us dream of walking down a dirt road into another time. Love the warmth and colors of ochre, maroon and olive.

Category: Places

We Also Liked Title: Becalmed Photographer: Maureen

Rosen, Newbury, N.H.

Judges say: Composition balances water, boats, sky with interest, colors and textures that complement each element. Title: Orange Leaves Photographer: Boyan Moskov,

Contoocook, N.H.

Judges say: Vibrant colors and soft light make for a dramatic photo. • Summer 2013 • Kearsarge Magazine


Judge’s Choice Award Category: Things Title: Fresh Pork Photographer: Steven Cybulski, Contoocook, N.H.

Judges say: I like this one for the different angle on the subject and the suggestion of another subject by the diagonal belt line. It is a good portrait, while inferring an interesting narrative. And it made Laura Jean laugh out loud.

We Also Liked Title: Rough Waters – Lake Sunapee Photographer: Doug Peel, George’s Mills, N.H.

Judges say: Drama, excitement and great splash.


Kearsarge Magazine • Summer 2013 • • Summer 2013 • Kearsarge Magazine


Judge’s Choice Award Grand Prize Title: Autumn on Maple Street Photographer: Jay Fitzpatrick,

East Andover, N.H.

The photo, taken at the top of Maple Street in East Andover, could have been taken long ago or just last fall. It transports the viewer into another time.


Kearsarge Magazine • Summer 2013 • • Summer 2013 • Kearsarge Magazine


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Kearsarge Magazine • Summer 2013 •

ABOUT THE JUDGES Jim Block photographs the natural world, people and almost anything he sees. Jim has enjoyed teaching digital photography to enthusiastic photographers for over a dozen years. He photographs a few weddings each year and does individual and family portraits in natural settings. Many of Jim’s images can be seen at www., a continuously evolving and expanding website. Laura Osborn is the art director of Kearsarge Magazine, Upper Valley Life and Kid Stuff magazine. Laura is a working mom who lives in Norwich, Vt., with her husband and two kids. She loves seeing the world in different ways through photographer’s eyes. Hanover, N.H., photographer Jon Gilbert Fox has been photographing for most of his life and half of it in New England. His images have graced the pages of Vermont Life, the New York Times, the New York Post, Vogue, Kearsarge and Upper Valley Life magazines, among many other publications in the U.S. and Europe. Of the numerous books of his photographs, New Hampshire Patterns, with essays by Ernest Hebert, is his latest. Laura Jean Whitcomb is the editor of Kearsarge Magazine, Upper Valley Life and Kid Stuff magazine. She has no photography expertise, except for a class in seventh grade, but she knows what she likes when she sees it. She’s been a public relations director, marketing director, marketing and PR consultant, freelance writer, editor and publisher.

Restaurant Directory Where to Find Good Food

Kearsarge Magazine’s Annual Food Round Up Summer 2013

Eat Like a Local

Summer menu with local ingredients

Restaurant Recipes that you can try at home


Sweet treats from three bakers

2013 Dining Guide

Better Beef

Star Lake Farm has long-haired, pasture-raised, calm and contented cows — making for a better cut of beef. by Merry Armentrout photography by Rob Strong


ne glance at the cattle grazing the acres of grass at Star Lake Farm in Springfield, N.H., and you will be struck by the cow’s desperate need for a haircut. That flowing mane is what sets Scottish Highland Cattle apart aesthetically from other cows, but more importantly, it plays a role in the richness of the meat’s flavor. “The long hair coat prevents them from putting on the back fat that other breeds do. They focus more of their fat into the marbling of Star Lake Farm co-owner Kathy Richardson gives one of her cows a scratch under the chin. Above: A cow and bull show the meat so that the off their shaggy hair. texture and the quality of the meat is better than it is in some quietly and offloaded quietly. It’s also know where their meat comes from, of the other breeds,” explains Todd a part of how the meat is so tender and someone can come here, walk Richardson, who has managed the because we keep them calm and outside, and see the animals in the unique breed of cattle at Star Lake quiet. Keeping them calm keeps the pasture, knowing they are well cared Farm for the last 22 years. adrenaline down, which keeps the for and they have a great life,” says meat tasting great,” says Todd. Kathy. Know your meat You might think it would be Judging from its name, if you asThe way beef used to taste difficult for the couple to let go of the sume the cattle originated in Scotland Beyond the calmness, there’s herd when it comes time for slaughyou would be correct. Scottish another reason the meat has such ter. The two say it’s the hardest part Highland Cattle are the oldest rega rich flavor. The animals are hung of their job. But Kathy and Todd istered breed in the world. Todd and anywhere from 14 to 21 days at the know the cattle were well cared for his wife, Kathy, take care of the herd Vermont slaughterhouse, whereas in their entire life and even make sure of Scottish Highland Cattle, which a commercial setting, the cows are the unloading process at the Vermont consists of 100 head of cattle at any hung for only a day or two. When slaughterhouse is stress free for the time. Kathy says she is the softie, you buy the meat at the supermarket, animals. naming each animal. you’ll notice water in the package. “Ours are loaded onto the trailer “I think a lot of people like to The beef at Star Lake Farm is dry 50

Kearsarge Magazine • Summer 2013 •

2013 Dining Guide aged. As it hangs in the slaughterhouse, the meat shrinks down, the flavor is concentrated and the meat becomes more tenderized, giving it that stronger flavor. A flavor Todd says is often traced back to one’s childhood. “Or as most people say, ‘This is the way I remembered it as a kid, the way beef use to taste,’ ” says Todd.

Only at Spring Ledge

cooking the meat,” says Berger. Depending on the season, Spring Ledge Farm offers different cuts of meat. Kathy says in the summer they give the farm more kabobs and steaks, and in the winter more hamburger meat and roasts. Todd’s cut of choice is the rib eye. “We've heard great feedback from customers who try Star Lake Beef. It has real beef taste and texture, and — judging from the sales this past year — it has gained in popularity,” says Berger. Within the last few years there has been a growing awareness among the public of conditions at feedlots and the extras that are added to commercial meat, like hormones and antibiotics. Todd says he knows the locals in this area appreciate the meat he produces, and is glad his passion is paying off. “The open air environment, pasture raised, and humanely raised way in which the cattle are raised is important to us,

and I’m sure to other people,” says Todd. Merry Armentrout is a freelance writer who lives in New London, N.H. She and her husband welcomed a son, Beckett, recently and due to lack of sleep, Merry apologizes in advance for any grammatical errors in her writing.

Rob Strong is a freelance photograIn addition to the rich flavor pher in Grantham, N.H. Portfolios and humane conditions, the cattle of his work in documentary, are free of antibiotics and hormones. portrait, wedding and landscape If you’re intrigued, it’s sold excluphotography are available at sively at Spring Ledge Farm in New London, N.H. “We decided to offer Star Lake Farm beef at the farm stand partly in response to customer requests. Some of our most loyal customers were looking for a local source of pastureraised beef, and the timing worked out with Todd raising the Star Lake Farm herd of Scottish Highland Cattle,” explains Greg Berger, owner of Spring Ledge Farm. A new study by the University of Glasgow finds pure Highland beef almost 23 percent more tender than commercial beef, and contains almost 7 percent more protein, 17 percent more iron, and averages 4 percent less cholesterol. “Todd was very helpful in explaining the different method for preparing Star Lake Farm beef. We try to educate our customers about how to cook the beef so that it is not overdone. Since the beef is leaner than supermarket cuts, there are some tricks to roasting, grilling and Lots of room to roam: Cows and calves enjoy grazing in peaceful pastures. Above: Kathy lets a young calf smell her hand. • Summer 2013 • Kearsarge Magazine


2013 Dining Guide

Eat Like a Local There are enough locally grown or locally made products to keep your food dollars in New Hampshire.

by Laura Jean Whitcomb photography by Douglas K. Hill

Balsamic Vinaigrette from Three Acre Kitchen in Hopkinton

Farmhouse Cider from Farnum Hill in Lebanon

Mesclun salad mix and MicroMix from Springledge Farm in New London Wheat kaiser rolls made fresh in the bakery at Violette’s Supermarket in Newport


Kearsarge Magazine • Summer 2013 •

Ground beef from Star Lake Farm in Springfield. Sold at Spring Ledge Farm in New London

2013 Dining Guide It’s not something you typically see at a town wide event: jars of homemade pickles lined up in the food tent, ready to be served with hamburgers. But, then again, not every festival food tent promotes all local food — unless you visited the 2012 Warner (N.H.) Fall Foliage Festival’s Food Tent. The decision to offer local food was not a small undertaking, and credit goes to volunteer Suzanne Bohman. For breakfast, there was an egg sandwich made from fresh eggs from a Warner farm. The burgers at lunch featured New Hampshire beef, Vermont cheese and buns, veggies from Warner, and mustard from Contoocook. In the Lobster & Chicken Tent, the chicken was raised in Bradford, N.H., and served with homemade pickles and coleslaw made with vegetables from The Vegetable Ranch, Kearsarge Gore Farm and Courser Farm, all of Warner. You could even wash it all down with a cup of ice cold milk from Contoocook Creamery. “More and more people are trying to eat locally. Last year alone our sales increased by about 45 percent,” says Larry Pletcher, owner of The Vegetable Ranch. “Those increases were across the board: retail, wholesale and CSA [community supported agriculture] sales. We find that customers are looking for all types of local food, so we are branching out to include not only vegetables, but also free range eggs and pasture raised — next year, organic — pork.”

Back to the basics When farming was the predominant economic activity in New Hampshire, points out blogger Janice Brown, all New Hampshire residents ate local food. “A good deal of their basic meal components came from their own backyard, or that of their ›››››

Tomatoes, carrots and onions from The Vegetable Ranch in Warner • Summer 2013 • Kearsarge Magazine


2013 Dining Guide neighbors,” says Brown, author of www.cowhampshireblog. “Even if they weren’t farmers, our New Hampshire ancestors often grew their seasoning herbs, raised their own chickens for eggs, or collected dandelions for salads or to make wine.” That’s what Louise and Bob Cook of Gilsum, N.H., do. “We are largely self-sufficient. Bob is vegetarian and I usually am, too,” says Louise. They grow a sizeable bed of asparagus, five kinds of potatoes, edamame (soy beans), and two kinds of corn (one sweet and one flint to dry for corn meal), along with other traditional crops of tomatoes, peas, squash, cucumbers, melons, greens, carrots, beets, peppers and dry shell beans. They have a small orchard

of apples, pears, plums and some grapes. They make maple syrup in the spring. They bake their own bread. “We find most of our meals consist of what we grow here. It’s not ‘what do we want to eat?’ It’s ‘what do we have to eat?’” says Louise. “We do supplement with purchased food but try to eat mostly organics. We eat better than most anyone we know, in our opinion.” It’s the same for Dudley Laufman and his wife, Jacqueline, residents of Canterbury, N.H. “We don’t grow all of our food, but we grow a lot of it,” he says. They are vegan/vegetarian most of the time, eat seasonally, and produce much of what they eat: potatoes, carrots, beets, turnips, parsnips, onions, garlic (things that can be kept or stored over the winter); summer crops like tomatoes, corn, peas, asparagus; and they buy things like olive oil, grains (oatmeal, rice, buckwheat), tofu, peanut butter, salt, sugar, tea, coffee and seeds for the garden.

Do what you can Is being a localvore (a person interested in eating food that is locally produced) possible for the family with five children? Or the couple that works 60-plus hours a week? Is it affordable for seniors to eat local? Eating local doesn’t have to be an all-or-nothing decision. Take it from Greg Berger, owner of Spring Ledge Farm in New London, N.H. “I’m a localvore to a certain extent,” he says. “I don’t The Concord Co-op uses in store displays to point shoppers to local food. have a radius 54

Kearsarge Magazine • Summer 2013 •

of miles, however, it’s just in the back of my mind to stay local when I’m shopping. I make an effort to get things closer to home when I can.” Yes, some localvores will only eat foods produced within a 50- or 100-mile radius. Consider the facts: On the average, produce travels more than 1,500 miles from the industrial farm to the plate. Nonlocal food spends 14 days in transit to reach consumers. And, when it arrives, it may not taste that great: industrial farmers are producing varieties that are durable for travelling long distances, and not necessarily heirloom varieties with great flavor. Eating local saves the environment, saves fuel, and keeps food dollars local. While it’s admirable to limit the transportation expense of food, it isn’t always a possibility. Life without chocolate? Coffee? “It’s a handicap to set yourself up with a radius,” says Berger. “You’ll get disappointed fast and end up buying in bulk at Sam’s Club.” “We hear from many members that ‘local’ is the number one factor in their food choices. They want to support local farmers, reduce their carbon footprint, and — perhaps most importantly — enjoy fresh, delicious food,” says Shane Smith, outreach coordinator for the Concord Food Co-op, a natural foods grocery store and café in Concord, N.H. “However, I think most of our customers are partial localvores who balance local choices with organic, all-natural and fair-trade options to round out their grocery needs.”

Local food, year round It’s easy to eat local in the summer. You can find a farmers’ market any day of the week in New Hampshire. Spring Ledge Farm’s shelves and stands are packed with their home grown produce. Kearsarge Cooperative Grocer in New London works with Steve Paquin, manager of Muster Field

2013 Dining Guide

The Kearsarge Cooperative Grocer (above) and Spring Ledge Farm in New London

Farm in North Sutton, N.H., to keep the store stocked with local produce. But what do you do in the winter? “A challenge to eating local food may be rooted in the fact that we’re accustomed to the convenience of having a wide array of food available regardless of the season,” says Laura French, secretary of the Kearsarge Area Chamber of Commerce. “Eating local requires a shift in thinking.” A volunteer group in Warner called KAEL (Kearsarge Area Eat Local) can help. Monthly meetings, held in a meeting room on the lower level of the Pillsbury Free Library in Warner, provide suggestions for accessing local foods, like bartering and sharing with neighbors, visiting farm stands, or preserving foods for use year round. Events include educational films; a potluck meal (using local ingredients) at Warner

Town Hall; speakers like authors Ben Hewitt and John Carroll; cooking demonstrations (beyond boiled vegetables was one topic) at the Warner Farmers’ Market; and farm tours from Hopkinton to Newbury. KAEL even sponsored the “Kearsarge Area Eat Local Week” in September 2010 and June 2011 to encourage more people to become interested in buying, preparing and eating food that is grown locally. “We invited people to make a personal/ family challenge to add more local foods to their everyday diet during the week in whatever way they chose; whether it is one local ingredient or all local every day,” says Susan Hemingway, membership coordinator for KAEL. Farmers are doing what they can to “extend” the New Hampshire growing season. “There are many variables to consider when trying to source food from local producers. One of the biggest factors in New Hampshire is climate. Our growing season is relatively short, limiting the variety and amount of produce available, particularly in the colder months,” says Smith. “Chickens lay much less in winter because of their sensitivities to the lack of sunlight.” The Vegetable Ranch — a certified organic farm for more than 20 years — can grow lettuce, tomatoes and spinach, even in the winter. “We have five high tunnels and a good storage facility, so our winter markets have increased greatly. This year we are participating in two winter markets in Concord and Tilton, N.H. Since they funded a high tunnel on our farm, we are also continuing to supply root crops and greens to Concord Food Co-op all winter long,” says Pletcher. And if you’ve driven through Tilton on a Sunday, chances are you were stuck in traffic, even with the local police directing traffic in and out of the former Agway building.

One look at the packed parking lot, and it’s clear that this winter farmers’ market is extremely popular. “These markets allow more and more people to purchase larger share of their food locally throughout the year. This gradual approach to buying local will ultimately have more staying power than ‘all or nothing’ localvorism,” says Smith.

Making healthy food more attainable The Concord Food Co-op has also been busy thinking of creative ways to make good, healthy food more accessible to the public. › › › › ›

Plan a Localvore Dinner Want to eat like a local? Here’s a sample menu, perfect for the grill and a picnic on the deck.

Beverage options: • Farnum Hill Farmhouse Cider (Lebanon, N.H.) • Haunting Whisper Vineyards Frontenac Red Wine (Danbury, N.H.) • Milk from Contoocook Creamery (Contoocook, N.H.) Salad: • Fresh spring mix greens, tomatoes and cucumbers from Spring Ledge Farm (New London, N.H.) • Elizabeth’s Eggs (Newbury, N.H.) • Raw milk cheese from The Battles Farm (Bradford, N.H.) • Three Acre Kitchen balsamic vinaigrette (Hopkinton, N.H.) On the grill: • Yankee Farmers Market buffalo New York Strip Steak (Warner, N.H.) • Star Lake Farm hamburger patties (Springfield, N.H.) • Potatoes and onions (grilled in a little tin foil packet) from The Vegetable Ranch (Warner, N.H.) • Summer 2013 • Kearsarge Magazine


We are much more than hand-tossed brick oven NY pizza! We are hearty homemade pastas, artisan sandwiches, fresh salads of all kinds and local homemade desserts.

• Daily specials from Black Angus Burgers to Atlantic Salmon

• 14 local microbrews on tap • Hand selected wines • A 30-seat private dining room over looking the Sugar River

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Local Meat at the Co-op! Over 135 selections* from 10 Vermont and New Hampshire Businesses Co-op meat departments are like traditional butcher shops. Stop by and have a conversation with one of our meat cutters. We’re committed to helping you enjoy the best meat New England has to offer.

The Co-op Has Meat You Can Trust from Businesses We Know. * Selection varies by location

Rte. 120, Centerra Marketplace, Lebanon

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Kearsarge Magazine • Summer 2013 •

209 Maple St., White River Junction

2013 Dining Guide Two programs — a FLOWER (Fresh, Local & Organic Within Everyone’s Reach) Membership for low-income families and a SENIOR (Supporting Elder Nutrition Is Our Responsibility) Program — provide store discounts to those who are eligible. “Our SENIOR Program has just exploded. Customers age 62 and older can apply to get a SENIOR card and receive 15 percent off most groceries on Tuesdays. Tuesday has now replaced Saturday as our busiest sales day of the week,” says Smith. Colby-Sawyer College in New London has also made a commitment to have more local food in the dining hall for its 1,400 or so students. “In April 2012, students signed a petition to source at least 20 percent of the food in the dining hall from within a 100-mile radius by fall 2013,” says Jenisha Shrestha, a third-year student at Colby-Sawyer and a member of the Kearsarge Valley Transition Initiative, a community based research project led by two professors, Jennifer White and Harvey Pine, and 11 students in Colby-Sawyer’s environmental studies and science major. The project has lofty goals — improve the well-being and resilience of nine towns in the area by developing “positive localized solutions to address the regional impacts of larger global issues such as economic insecurity, environmental instabilities and dependence on nonrenewable energy.” After a few community meetings, it was apparent that local food — and access to local food — was a priority for Kearsarge area residents. In addition to sourcing local food into the dining hall, “there are two major local food projects under the transition town initiative. The first project is the food for now, with a group working on turning lawns into food gardens, incorporating the ideas and principles of permaculture,” says Shrestha. “The second project is food for the future, which is looking at creating a local food hub for farmers so that there is more access to local food in the area, even during winter.” “We’ve hosted a Farm to Institution meeting on campus,” says Jennifer White, sustainability coordinator and assistant professor of Environmental Studies at Colby-Sawyer. “In March we hosted a local food matchmaking event and trade show, called Kearsarge Valley Going Local, where local producers and purchasers could get connected. The purpose was to have a community celebration where friends and neighbors from the Kearsarge Valley gather together to develop a greater reliance on local resources — food, energy and human resources in particular. We will encourage people to form ‘working groups’ to work toward their shared vision and have a chance to do something immediate and practical together.”

Tips from the experts We’re lucky to live where we do — eating local in New Hampshire is much easier than eating local › › › › ›

Loved by Locals • “Famous for Lobster Rolls” Serving Breakfast & Lunch Wednesday – Sunday, 5am – 3pm


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2013 Dining Guide

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Lunch & Dinner / 7 days/wk


18-hole Donald Ross course Relaxed, affordable, everyone welcome! 58 Kearsarge Magazine LSCC3rdSummerB2013.indd 1

Exit 11, I-89 off Rte 11 • New London, NH

• Summer 2013 •

4/24/13 10:11 AM

in a major metropolitan city. And despite a tighter food budget, people know the importance of keeping their dollars local. To get started (or keep your family on track), Berger of Spring Ledge Farm suggests keeping your staples local. “Nine or ten months out of the year, there’s enough produce to be a localvore very easily. You can get your milk from Contoocook Creamery or McNamara Dairy. Meat — beef, lamb, pork, chicken — is available year round. There are enough farmers in the area so you can have fresh spinach for much of the year,” says Berger. You can also stop at Spring Ledge for your basics. “What we are aiming to do at Spring Ledge is provide our own grown produce. If we don’t grow it, we source it as close to town as possible. Star Lake beef, McNamara milk, artisan bread made in New Hampshire — you can get all your staples by stopping here once a week. That covers a lot of your meals. If you’re really strict, however, you’re never going to eat a banana; that’s something you can’t grow locally.” You can also take a stroll through a local coop with your eyes trained to stop at the yellow “Eat Local” signs on the shelves. At the Concord Food Co-op, you’ll find produce from about 30 New England (mostly New Hampshire) farms. “Our produce manager Lloyd is always looking for ways to partner with farmers to balance how much produce we get from the specific farmers. We have also contacted some local farms for specific produce supply volumes and the Co-op has helped buy seed for other farms,” says Smith. “Beyond produce, the Co-op also works directly with local dairy farmers for much of our milk, cheese, yogurt, meat, poultry and egg products.”

2013 Dining Guide

Grantham, N.H., photographer Douglas K. Hill has worked as a commercial photographer for more than 20 years, specializing in architecture, advertising, and professional portraiture. To see a sampling of his work, visit

Great Sports Television Live Music Happy Hours Hub of post-event gatherings

C A S U A L W AT E R F R O N T D I N I N G Enjoy Lunch, Dinner and Sunday Brunch on our deck overlooking beautiful Lake Sunapee.



at S U N A P E E H A R B O R Chef’s Daily Specials • Thursday Trivia & Prizes Friday Nights Open Mic • Saturday Live Bands Open Daily 11:30am Sunday 11:00am (for brunch) 71 Main St., Sunapee 763-3334 Check our website for specials, deals and happenings.

  

  


The Co-op Food Stores, with four locations in New Hampshire and Vermont, have a green shelf tag — the letter L, the word local and an apple in a circle — denoting local and regional (within a 100-mile radius of its stores) food producers. The Co-op’s produce departments also feature shelf tags with photographs showing local farms. “More than 240 local and regional food producers and farms deliver close to 4,000 products to the Co-op Food Stores,” says Allan Reetz, communications director for the Co-op Food Stores, a cooperative business providing fresh local food since 1936. “Last year alone, the Coop purchased more than $7 million worth of local and regional foods and products for our members and customers. We have by far the widest array of local and regional foods in Northern New England.” Whether you require convenience or have an inflexible food budget, you can take baby steps to eat like a local. One trip to Spring Ledge here, one meat CSA there, and purchasing cheese and milk periodically from a local dairy or co-op, and you’re well on your way to making a difference. “We need to constantly reevaluate priorities to make eating local a reality. I am not an ‘all or nothing’ type of localvore, but I think I do a little better each year,” says Smith. • Summer 2013 • Kearsarge Magazine


2013 Dining Guide It’s too hot to cook, so why don’t you hop in the air conditioned car and check out one of our local eateries? In our 2013 Dining Guide, we’ve listed all the locally owned restaurants we could find, and we’ve listed only places that have seating. Then when the heat and humidity subside, you can try a few of the guide’s recipes — supplied by local chefs — at home. Bon appetit!

2013 Restaurant Directory ANDOVER

Blackwater Junction Restaurant 730 Main Street 735-5099 Try our own corned beef hash and our famous lobster rolls. Quick service and friendly waitstaff. Gift certificates available. Loved by locals. Naughty Nellie’s Café and Ice Cream Shop 46 Main Street 977-0083 Pizza Chef of Andover 163 Main Street 735-5002


Appleseed Restaurant & Catering 63 High Street 938-2100 Bradford Junction Restaurant & Bakery 2370 Route 114 938-2424 Pizza Chef of Bradford 107 East Main Street 938-2600


Best Subs Known to Mankind 285 Washington Street 543-0806

BJ Brickers 214 Washington Street 543-3221

Farro’s Deli 26 Opera House Square 543-6700

Ming Chen 158 Pleasant Street 542-8000

China Delight 38 Opera House Square (603) 542-0018

Fred’s Family Restaurant 50 Pleasant Street 543-3800

NeW Socials Bar and Grill 2 Pleasant Street 287-4416

Imperial Restaurant & Lounge 154 Washington Street 542-8833

Out of the Ordinary Pizza 104 Pleasant Street 542-6686

Crown Garden 336 Washington Street 543-1228

Joey’s on the River 398 Lower Main Street 542-6701

Elaini’s Greek Cuisine 10 Myrtle Street 542-2970

Kouzoku Japanese Steak House 236 Washington Street 542-8866

Ramunto’s Brick Oven Pizza 71 Broad Street 542-9100 Hand tossed pizza, madeto-order pasta dishes and artisan salads. Homemade sauces, breads and desserts. Family dining, bar for sports, private room for parties and catering parties.

Common Man Inn & Restaurant 21 Water Street 542-0647

A Recipe From a local Kitchen

Maple Madness Salad Dressing courtesy of New Hampshire Bowl and Board 1/3 cup balsamic vinegar 2 tbsp. pure maple syrup 1 tsp. Dijon style mustard 2/3 to 1 cup extra-virgin olive oil Salt and freshly ground pepper to taste Chopped chives, parsley or thyme (optional)

Whisk the vinegar, maple syrup and mustard in a medium bowl. Slowly add olive oil, then salt and pepper to taste. Or try shaking the ingredients in a mason jar or any glass jar with a tight fitting lid. We always add a few fresh herbs if we have them; chives, parsley and thyme work with this recipe. Serve drizzled over baby spinach or romaine topped with toasted walnuts.

Paul Silberman and Gayle Kimball of New Hampshire Bowl and Board bring made-in-the USA wooden bowls, boards and utensils to the attention of American shoppers at their retail store in Webster and online at and They support the efforts of local craftspeople and artisans through their business and charitable activities. Keen gardeners and cooks, they invite you to stop by and enjoy their view of Mount Kearsage from their back deck. 60

Kearsarge Magazine • Summer 2013 •

Scoop City Grill (seasonal) 400 Washington Street 542-3034 Our 15th season serving fresh food prepared to order including seafood, burgers, paninis, wraps, sandwiches, salads, fabulous soft serve, 38 scoop flavors. Open daily 11 a.m. to 9 p.m. Simply Comfort 35 Pleasant Street 543-3663 Stone Arch Bakery 39 Main Street 542-3704

2013 Dining Guide Sweet Fire Barbeque 116 Mulberry Street 542-9227 The Java Cup 37 Pleasant Street 542-2222 The Pleasant Restaurant 82 Pleasant Street 542-4600 Time-Out Sports Bar & Grill Topstone Mill Building 101 Mulberry Street 504-6693 Tremont House of Pizza 134 Pleasant Street 542-8017


Back Side Inn 1171 Brook Road 863-5161


Bistro Nouveau 6 Clubhouse Lane 863-8000 Pizza Chef of Grantham 120 Route 10 South 863-5044 The Farmer’s Table Café 49 Route 10 North 863-9355 Uncle Joe’s Ice Cream & Candies 151 Route 10 North 865-5744


Canoe Club 27 South Main Street 643-9660 Serving inventive lunch and dinner with flair seven days a week. Acoustic entertain-ment almost every night. 153 wines – 24 draft beers – 24 single malts.

Newbury Palace Pizza 104 Route 103 938-5050 Dine in or on our beautiful deck. Call ahead for takeout — delivery to Newbury, Sutton and Bradford. Pizza parties. Gift certificates.

new flavors! Follow us on Facebook! Summer nights call for a great glass of wine and food to match! Wine Spectator Award of Excellence.



arctic dreams 394 Main Street 526-9477

Marzelli Deli 889 Route 103 763-2222

Graze Sustainable Table 207 Main Street 526-2488 Farm owned. Serving fresh locally produced foods. USDA Certified grass-fed beef, humanely raised pork. Breakfast, lunch and dinner. Barista drinks and full bar service. A step beyond farm to table.

Bubba’s Bar & Grille Route 103 763-3290 Delicious cocktails and ice cold beers. Great apps, sandwiches, salads, entrees, thin crust pizzas and decadent desserts. We’re having a lot of fun!

Mountain Spirits Tavern 1380 Route 103 763-4600 Mountain Spirits Tavern is within the Mountain Edge Resort & Spa. Casual dining and beverages Wednesday to Sunday from 4 p.m. in a rustic setting. Enjoy a sunset from our deck or the game from a leather couch. Family friendly. Entrees from $11.

Hole in the Fence Café 420 Main Street 526-6600

Nonni’s Italian Eatery 255 Newport Road 526-2265 Enjoy Nonni’s outdoor alfresco dining area. Our Italian Specialty Shop is open for all your meals and catering needs. Peter Christian’s Tavern 195 Main Street 526-4042 Iconic New Hampshire restaurant. Cozy and charming atmosphere, nestled in the heart of New London. Great food, served inside or out, wide variety of draft beers and spirits. Cheers!

Pizza Chef of New London 394 Main Street 526-9201 Family-owned and operated for more than 20 years. Serving pizza, subs, salads, steak subs and Coca-Cola products. Catering available within the Lake Sunapee area. The Coach House Restaurant at The New London Inn 353 Main Street 526-2791 Located in picturesque New London, N.H., experience a relaxing stay in a majestic old New England Inn. Featuring our onsite restaurant, The Coach House. › › › › ›


MacKenna’s Restaurant 293 Newport Road 526-9511 MillstOne American Bistro & Wine Bar 74 Newport Road 526-4201 Family run restaurant for 30 years. American Gastro Pub Fare. Wine Spectator Award of Excellence. Come check out our new look and

FINE DINING Gourmet Prix-Fixe Dinner Lovely, Historic & Scenic Setting

One seating - Reservations required Restaurant Closed: Mondays & Tuesdays 603-526-6271 800-626-4907 853 Pleasant Street, New London, NH Rehearsal dinners, weddings, luncheons business meetings, reunions and retreats

TEN GUEST ROOMS Full Breakfast & Afternoon Tea Kayaking, Beach, Hiking & More • Summer 2013 • Kearsarge Magazine


2013 Dining Guide NEW LONDON

The Flying Goose Brew Pub & Grille 40 Andover Road 526-6899 First solar powered brewery in NH. 17 Handcrafted Brews on tap. Family friendly restaurant. Best of NH 2012 & 2013 Winner. Panoramic Mount Kearsarge views. Follow us on Facebook! The Inn at Pleasant Lake 853 Pleasant Street 526-6271 Chef owned, awardwinning, fine dining restaurant overlooking Pleasant Lake and Mount Kearsarge. Features a

gourmet, prix-fixe dinner Wednesday through Sunday evenings. One seating. Reservations required.

Lil’ Red Baron 8 Airport Road 863-1302

Traditions Restaurant 100 Country Club Lane 526-0260

Ming China 3 South Main Street 863-7730


Country Kitchen Restaurant & Catering 339 Sunapee Street 863-7881 Fabulous 50’s Car Hop Drive-In (seasonal) 308 Sunapee Street 863-5171 King of Cupcakes 29 Main Street 454-4499

Rocky Cannoli's Bakery 72 Sand Hill Road 865-9841 Salt hill Pub 58 Main Street 863-7774 The Old Courthouse Restaurant 30 Main Street 863-8360 Village Pizza of Newport 7 South Main Street 863-3400

A Recipe From a local bakery

Anise Almond Biscotti courtesy of of Rocky Cannoli’s Bakery 2 cups sugar 2 cups sliced almonds 1 cup butter, melted 4 tbsp. whole anise seeds 2 tbsp. anise extract 2 tbsp. water 2 tsp. vanilla extract 6 eggs 5 ½ cups flour 1 tbsp. baking powder

In a large bowl, combine sugar, almonds, butter, anise seeds, anise extract, water and vanilla extract. Beat in eggs, one at a time. In a medium bowl, combine flour and baking powder. Stir into anise mixture. Cover and refrigerate for 3 hours. Shape into flattened logs (width of log will be length of cookie) and bake at 375 degrees for 20 minutes. Cool for 5 minutes on rack. Slice into individual biscotti and continue baking for 15 minutes. Cool on rack completely. Makes 72 biscotti.

Rocky Cannoli’s Bakery ( is a gourmet, custom bakery that provides wedding cakes, pies, cookies, pastries, breads and Italian delicacies to customers and stores in the Lake Sunapee/Dartmouth region. We use King Arthur flour, locally raised/grown eggs and produce, Belgian chocolate made from sustainably grown cocoa beans, and no mixes or artificial ingredients. Stop by and taste the difference at 72 Sand Hill Road, Newport, N.H. Like us on Facebook at to get our latest specials!


Kearsarge Magazine • Summer 2013 •

Watts’ New? Bakery 63-1 Main Street 865-5294 ZuZu's Sandwich & Gift Shop 239 Sunapee Street 865-1800

NORTH SUTTON Vernondale Store 1526 Route 114 927-4256


Home Hill Inn & Restaurant 703 River Road 675-6165 The stately Federal-style Inn provides cozy and elegant accommodations. Dining options feature two intimate fine dining rooms, our large banquet room, as well as a tavern room. All boast gourmet farm-to-table cuisine with seasonal boutique wine lists.


Anchorage Restaurant 71 Main Street 763-3334

Marzelli’s Sweet Shop & Café 72 Main Street 763-0072 One Mile West 6 Brook Road 863-7500 Pizza Chef of Sunapee 498 Route 11 763-2515 Pizza Market 474 NH Route 11 763-3400 Wildwood Smokehouse 45 Main Street #2 763-1178


Charlie Mac’s Pizzeria 17 East Main Street 456-2828 The Foothills of Warner 15 East Main Street 456-2140 The Foothills of Warner offers great, home-cooked meals. Hours 6 a.m. to 2 p.m., seven days a week. The Local 2 East Main Street 456-6066

Café Andre 699 Route 103 863-1842

The School House Café 787 Route 103 East 746-3850

Dexter’s Inn 258 Stagecoach Road 763-5571 Voted “Best for Groups”. Weddings, reunions, meetings, private parties, public dining. Event space, catering, lodging and activities in a private, award-winning location.

La Meridiana 6 Old Winslow Road 526-2033


Home Hill

Inn & Restaurant

Exceptional food, relaxed atmosphere We pride ourselves on providing exceptional service and food in a comfortable and relaxed Inn atmosphere. Located along the edges of the Connecticut River, between New Hampshire and Vermont, we are a quick 10 minutes from I-89 and 20 minutes from I-91. The stately Federal-style Inn provides cozy and elegant accommodations. Our dining options feature 2 intimate fine dining rooms, our large banquet room, as well as our popular Tavern room. All boast gourmet farm to table cuisine with seasonal boutique wine lists. Our beautifully landscaped property is the quintessential venue for weddings, events, and corporate and family retreats. The expansive flagstone patio bordering the pool area and clay tennis courts allow for inviting summer outdoor activites and musical events. View our Packages and Events page to see what’s on the horizon.

703 River Road, Plainfield, NH 03781 603-675-6165 •

special advertising section

Dine Locally This Summer

Welcome to GRAZE Sustainable Table. GRAZE offers an exceptional dining experience in a warm, community focused, bistro setting. Our offerings are prepared from the freshest locally produced foods, raised in a humane and sustainable environment. We know because we own the farm. Three J Farms is a local USDA Certified grass fed beef and humanely raised pork producer. Starting May 20, 2013 GRAZE Sustainable Table will be open 7 days a week, serving a great breakfast, lunch, and dinner, with traditional Barista drinks and full bar service. GRAZE is a step beyond farm to table. . . GRAZE is the Farm Table.

Located in the center of New London at 207 Main Street, (formerly Ellies Cafe). 603-526-2488 •

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Iconic NH restaurant. Cozy & charming atmosphere, nestled in the heart of New London. Great food, served inside or out, wide variety of draft beers and spirits.


195 Main Street, New London, NH (603) 526-4042

4/19/13 9:35 AM

Authentic New York Style Nonni’s New York Style Italian Cuisine all made to order Italian Deli Serves Up Fresh using the freshest Ingredients Home-Made Italian Specialities Fettuccini Alfredo Penne Vodka Linguine with mussels & clams Shrimp Fra Diavolo

We Deliver on to Bradford, Sutt

& Newbury

603-938-5050 104 Route 103, Newbury, NH Special Pricing For Pizza Parties or Birthday Parties Gift Certificates Available



Sunday to Thursday 10 am to 9 pm Friday & Saturday 10 am to 10 pm

Kearsarge Magazine • Summer 2013 •

Veal Marsala Chicken Florentine Chicken Parmesean Lasagna Eggplant Parmesean

Hand stretched mozzarella Homemade sausages Daily Pasta Salads Imported Olives Nonni’s Meatballs Gluten Free Entrees Individual Heat & Serve Entrees Cannolis Filled to Order NY Cheesecake

Tiramisu * Cannolis * Tiramisu NY Cheesecake * Lemon Mascarpone Cake Party Trays Are Our Specialty

247 Newport Rd #4, New London, NH


special advertising section

Sunapee Cruises

MV Kearsarge restaurant ship

There is no better view of the lake than from one of our tables! Enjoy a relaxing dinner or stroll the outer deck while enjoying a cocktail. Sailing weekends Memorial Day to Fathers’ Day at 6:30p.m. Fathers’ Day through Labor Day Tuesdays-Sundays at 6:30p.m. Labor Day through Columbus Day Offering Foliage Dinner Cruises! Sailing weekends at various times. Call our office or visit our online calendar for details.

MV Mt sunapee ii tour Boat

Open deck for sun and relaxing; enclosed lower deck for liquid sunshine. one of our captains will be your guide as you cruise the lake... fish stories included! Memorial Day through Fathers’ Day Weekends only at 2p.m. Fathers’ Day through Labor Day Sailing Daily at 2p.m. Check our website for additional cruise times. Labor Day through Columbus Day Saturday and Sunday at 2p.m. Adults $20 • Children 12 and under $10 AAA, Senior Citizen, Military and Family Discounts • 603.938.6465

Family owned and operated for 23 years by the John Souliotis Family. • 603.938.6465

Both boats available for charter for your special occasion

Offering freshest pizza, salads & subs. Beer and wine! Families welcome! Call us for your next catered event or stop in for food on the go. Located in New London across from the town green Hours: 7 days a week, 10:30 a.m. to close Call: 526-9201 Check our menu out “like” us on Facebook, too!

free W Come see our newly iFi renovated Bradford location. BRADFORD PIZZA CHEF Corners of 103 and Main Street, Bradford

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29 Main StReet newpoRt, nH 03773

ars. r 20 ye rated fo e p o d an owned Family-

We deliver

• delicious pizza • your choice of subs • • salads • Italian dinners • • Beer & Wine! • • Families welcome! • •

Good Service & Great Food will keep bringing you back

WARNER PIZZA CHEF 23 Route 103, Warner

456-3600 • Summer 2013 • Kearsarge Magazine


2013 Dining Guide

Sunapee’s Sweet Spot: Sanctuary Dairy Farm Ice Cream by Andi Diehn photography by Kevin Davis


his is the best day of my life!” says a little girl dressed in a polka dot bikini. “First we get to go to the beach and now we get to go here!” “Here” is Sanctuary Dairy Farm Ice Cream in Sunapee, N.H. It’s easy to see why coming here is such a thrill. Not only is there ice cream with flavors like maple cream, coconut and rum raisin, but there’s also the chance to play badminton, pat a few donkeys, swing on a tire swing that looks like a horse, play in the sandbox, climb into a tree fort, hike miles of beautiful trails, and take a ride on a small pedal-powered tractor. Life is good in this sweet spot.

A young entrepreneur There wouldn’t be a Sanctuary Dairy Farm Ice Cream shop if it wasn’t for Beck Johnson. When his mother calls him to the phone for an interview she has to remind him to turn down the television. Why? Because Beck is 13, and 13 year olds tend to forget about things like turning down televisions when you answer a phone call. But then again, 13 year olds don’t tend to be the owner and manager of their own thriving business. “I started with a lemonade stand and just kept upgrading,” he explains. Beck opened his ice cream shop four years ago right next to his family’s farmhouse and dairy farm, where they keep nearly 100 head of cattle. It’s obvious by the spread of toys that this is a place for children of all ages. “It was already all set up 66

for our own kids, so it seemed easier to leave it that way,” says Beck’s mother, Susan Johnson. “Having the shop so close makes it easier to multitask.” “Last summer about three quarters of our ice cream was made here,” says Beck. “This summer I think that will be 90 percent.” They supplement their own ice cream with Walpole Creamery and Gifford’s ice cream and frozen yogurt. In addition to ice cream, there’s also a farm stand, run by Beck’s sister, Maranda, 18, where you can buy fresh produce, Beck Johnson, entrepreneur local honey and jams, baked goods, the Taste of last winter. Sunapee Cookbook, and old-style “I’ve always been interested in root beer and other drinks from sustainable energy,” says Beck. “So Squamscot Beverages. we decided to have the shop run solely on alternative energy.” The green generation A nearby stand of solar panels Owning his own business before has worked even better than the his ninth birthday wasn’t innovation family had hoped for. “We expected enough for Beck. He also had to up we’d still have an electric bill this the ante by switching to solar energy

Kearsarge Magazine • Summer 2013 •

2013 Dining Guide summer,” says Susan. “The system is supposed to store energy during the winter when the shop is closed to compensate for the summer. We only turned it on last April, so we thought we’d have some catching up to do, but it’s been fine.” Susan mentions that Beck has always been a “go green kid” and that his original idea for sustainable energy in the shop was to get the employees to ride stationary bicycles to produce the energy needed to keep the store going. Needless to say, he was voted down, and the family decided to go with solar.

Family driven “He always wanted to own his own business,” Susan says of her youngest son. “He’s been something of an entrepreneur.” Beck, with his mother and sister, oversees six seasonal employees and manages to fit the ice cream business around his schoolwork when the two overlap; Sanctuary Dairy Farm Ice Cream is open from May to October. When Susan talks about multitasking, it’s an understatement. Beck’s father, Jolyon Johnson, is a veterinarian with a large animal practice and small animal clinic. Susan assists with the veterinarian business and the farming, plus helps Beck handle the ice cream shop. Johnson family members have also served on various town committees and regularly opened their farm up to school groups in the hopes of teaching young people about dairy farming and sustainable energy. Beck’s family is the 10th generation to farm that particular 750 acres or so. Apparently, determination runs strong in their genes. Even the best ideas can run aground, though, and an ice cream stand is only successful if people want to go there. Here’s what a panel of experts has to say about the Sanctuary Dairy Farm Ice Cream experience:

“I like being able to sit at a picnic table and eat my cone and watch the kids run around the yard and play,” says Anne Verre, a grandmother from Plymouth, Mass. “I don’t have to worry about making them sit and eat and behave — they can just be kids in a place made for kids.” Ten-year-old Tallis Diehn of Enfield says, “This is very good ice cream. And they have a lot of choices for flavors, but I prefer vanilla. And I like the tree house.” Tallis’ brother, 4-yearold Barnaby, sums up his experience. “Another ice cream cone, please.” Andi Diehn lives in Enfield, N.H., with her family. They found the ice cream at Sanctuary Dairy Farm to be some of the best they’ve ever had. And they’ve sampled lots of ice cream. Photographer Kevin Davis lives in Grantham, N.H., with his lovely wife and two great kids. To view more of his work, visit his website

Kylie Hershey serves up a cool treat.

Learn More Sanctuary Dairy Farm Ice Cream is located on 209 Route 103 in Sunapee. Learn more at • Summer 2013 • Kearsarge Magazine


2013 Dining Guide

Cupcakes Take the Cake by Laura Jean Whitcomb photography by Nicole Nadolski It is portable. It’s a single serving. You don’t have to share it, unless you really want to. It can be a healthier dessert option (depending on the ingredients). You can even get one at an ATM-like machine in California. What am I talking about? Cupcakes. According to market research firm NPD, more than 669.4 million cupcakes were consumed between October 2010 and October 2011. Now, I ate my fair share, but that’s a lot of cupcakes. It’s a trend that doesn’t seem to be going anywhere, partly because recession-worried folks don’t have to begrudge the expense: it’s an affordable treat. For those of us who like dessert once in a while, a moist cupcake piled high with frosting, and perhaps topped with a small candy, is

a fine way to put a smile on your face without breaking the bank. If you’re looking for a little baked happy in a paper liner, here are a few

local places to check out.

Heaven on Main Street “You’re evil,” customers say to Chris Kelly. But how can this smiling, friendly guy be evil? Well, when he’s the King of Cupcakes and you’re trying to stick to a diet, I guess you could consider him a bad influence. But not evil — Kelly loves what he does, and his customers do, too. Kelly bakes cupcakes five days a week from his retail storefront on 29 Main Street in Newport, N.H. He has a repertoire of 40plus flavors, but you can find 6 to 10 varieties in the shop every day. He’ll always have a basic cupcake, like vanilla with chocolate frosting or chocolate with vanilla frosting, but then he’ll have creative flavors like key lime, cranberry chai,

King of Cupcakes flavors: Rolo, chocolate mint and Almond Joy. Above: a chocolate peanut butter cupcake. 68

Kearsarge Magazine • Summer 2013 •

2013 Dining Guide

Rocky Saccento

hazelnut crème brulee and snickerdoodle. “I’m never short of taste testers,” he laughs. “I made peanut butter cupcakes this morning. I had a jar of Fluff, and some chocolate frosting, so I made Fluffernutter cupcakes. I brought them next door to try, and it was a hit.” King of Cupcakes is tucked away on Main Street in Newport; it is located in the little building between MJ Harrington and Newport Fitness. Kelly shares space with 31 Mane Street, a salon owned by his girlfriend, Sarah LaPointe. They, in fact, live in one of the two apartments upstairs, making the travel time to work, oh, about 0.2 seconds. Kelly opened King of Cupcakes in October 2012. His cupcakes — and now cake pops — have developed a solid fan base. (Many of the comments on his Facebook page include variations of OMG and have at least three exclamation points.) People even request flavors, like Boston cream, Mexican hot chocolate (chocolate with a sprinkle of cayenne) and maple bacon. He’s added gluten free, cinnamon buns and coffee for the morning crowd, and dog cookies for canine friends. And this summer he plans on adding a few tables in the new garden in front of the building, creating a small outdoor seating area. So if you’re in the mood for a

Rocky Cannoli’s pina colada cupcake with toasted coconut on top.

cupcake, take a chance and stop in. If you want to know what the flavor of the day is, check Facebook. If you want a dozen, call ahead and order because the King of Cupcakes has been known to sell out. “I have a lot of repeat customers,” he says. “I’m only evil because they like the product.” Stop by the King of Cupcakes at 29 Main Street, follow them on Facebook, or give Chris Kelly a call at (603) 454-4499.

For adults only Happy hour for Rocky Saccento starts early. That’s only because he starts baking at the crack of dawn, and by 9 a.m. he’s testing frosting for his new line of drunken cupcakes. Drunken cupcakes are cupcakes that

taste — and pack a punch — like your favorite evening cocktail. How did Saccento, owner of Rocky Cannoli’s Bakery in Newport, start making drunken cupcakes? “That’s a funny story,” he says. “I’m glad you asked.” Two years ago, Matt Maki, the owner of Lil’ Red Baron in Newport, called and wanted something different for St. Patrick’s Day: an Irish car bomb dessert. Saccento, a former New York bartender, developed a recipe for a chocolate Guinness cake and made cupcakes filled with German chocolate ganache and topped with Bailey’s Irish Cream buttercream frosting. Not surprisingly, the cupcakes were a big hit. Maki, who usually orders margarita cheesecakes from the › › › › › • Summer 2013 • Kearsarge Magazine


2013 Dining Guide Newport-based bakery, decided that his customers might like a margarita cupcake. (Saccento tints the margarita frosting green, then uses sanding sugar around the edges to mimic salt on a glass rim.) These cupcakes sold out quickly as well. “Now I knew we were on to something,” Saccento says. Then Saccento was off and running, combining his bartending experience with his 30-plus years of restaurant and catering experience. “I turned all the drinks I used to make into cupcakes,” he says. “It took a while to figure out the alcohol-toliquid ratio — all the liquid in the cupcake batter is alcohol — because alcohol doesn’t react the same as milk or water.” Saccento has 15 or so flavors developed (and written down), including pina colada (pineapple coconut cake with Meyer’s Rum and Malibu buttercream), tequila sunrise (orange cake with grenadine and tequila grenadine buttercream), Mexican coffee (chocolate mocha cake with tequila Kahlua buttercream), espresso martini (chocolate mocha cake with espresso and vodka buttercream) and between the sheets (yellow cake with brandy and lemon topped with rum and triple sec buttercream). The alcohol cooks out of the cake, and the flavor is left behind. That’s not true for the frosting, says Rocky, so the cupcakes are only for adults. “The frosting has a wee bit of a kick,” he says. And his frosting recipes are not recorded as of yet, so he tastes as he goes. “It’s re-e-e-al fun making them!” During the farmers’ market season, the flavors change every week. Between October and May (off season for farmers’ markets), you can call to order them by the dozen. Or by the two or three dozen, if you’re having a party for adults. Learn more at 70

A Lakes Region Cupcakes creation: The Elvis, a banana cupcake with peanut butter frosting

Life is sweet Shelli Shumway is a graphic artist. She’s also the co-owner of Lakes Region Cupcakes with her sister, Stephanie McKim. Every day Shumway uses her design expertise to help create some truly gorgeous cupcakes: frosting so high you’re looking for a toothpick or some prop; delicate candy sprinkles placed just so; or an artful drizzle of fresh raspberries. Even the pink bakery boxes and fun sticker with the Lakes

Kearsarge Magazine • Summer 2013 •

Region Cupcakes logo (four colorful cupcakes viewed from above) are designed to be cheerful. The corner shop, called Lakes Region Cupcakes, opened on Main Street in Tilton in September 2012. Shumway started the cupcake business as a home business two years ago as a side job, “but soon realized I didn’t have enough space and found working at home was more challenging than I expected,” she says. She left her longtime graphic arts job,

2013 Dining Guide

Also from Lakes Region Cupcakes: The Almond Joy and Strawberry Shortcake. Below: Owners Shelli Shumway and Stephanie McKim

took a few courses in bakery production, and asked her sister to be a partner in her new venture. Opening in late fall (with winter around the corner) seems risky, but the sisters have been successful so far. They bake hundreds of cupcakes a week. “We also plan on adding baking classes in the future,” says Shumway. “I believe that staying involved and helping out with the community is important.” It’s not just the community involvement that is making this family-owned business a Main Street mainstay; it’s the product. Every day, the sisters bake six or seven flavors, such as The Elvis, a banana cupcake with peanut butter frosting (Shumway’s favorite); Almond Joy, an almond cake topped with a coconut buttercream frosting sprinkled with coconut and crushed almonds and drizzled with Callebaut chocolate ganache (a best seller); or Strawberry Shortcake, a vanilla cupcake topped with fresh strawberries and whipped mascarpone cream cheese frosting. The shop is only open Thursday to Sunday, so you need to be diligent,

checking Facebook for the flavor that might satisfy your sweet tooth. “Some weeks it seems like the cupcakes never stop coming from the oven, and we still can’t keep up with the demand! We have the best customers in the world!” says McKim. Learn the daily flavors at www. or Nicole Nadolski resides in Canterbury, N.H., with her husband and two young daughters. Nicole specializes in family, food and portrait photography. Please find her on Facebook, Nicole Nadolski Photography, or send her an email at • Summer 2013 • Kearsarge Magazine


special advertising section

Great Local restaurants Find us on Facebook!

Rebirth, Rejuvenate, Reinvent

NH’s 1st Solar Powered Brewery

The Flying Goose Brew Pub & Grille is a family run restaurant that carries over 15 handcrafted brews on tap as well as an extensive menu offering many options to satisfy the whole family! Take in the panoramic views of Mt. Kearsarge while enjoying a quick lunch, refreshing beer, or nice dinner out. Check out our website for more information about us and what we have to offer!

Come in and see the new look at The Millstone American Bistro and Bar. Known the past 30 years for it’s extensive wine selection and extraordinary food, and The Millstone is now adding gastro-pub to its resume with new and exciting flavors to experience. Featuring an extended pub area with flatscreen TV’s and a formal dining room with garden views, The Millstone is perfect for any occasion!

40 Andover Rd New London, NH 03257 (603) 526-6899 |

74 Newport Road, New London, NH (603) 526-4201

Find us on Facebook!

Take out or dine in

Come check out our great menu and wood-fired oven!


Local and fresh, from farm to table

Soups - Salads- Sandwiches Pasta - Burgers - Wings ribs - Wood Fired Pizza Homemade Desserts Meet your family and friends at the table

249 Route 10 North, Grantham, NH Rum Brook Place


WWW.FarMerSTaBleCaFe.CoM Find us on Facebook!

Dexter’s Inn,Trails & Restaurant is a country estate near Lake Sunapee and Mount Sunapee that combines the charm and hospitality of a bed & breakfast with the services and on-site activities of a small resort. Dexter’s ability to provide lodging, dining, and attractive indoor & outdoor gathering spaces in one convenient idyllic location makes it a popular spot for weddings, reunions, meetings, and retreats. 258 Stagecoach Road, Sunapee, NH 03782 800-232-5571 72

Kearsarge Magazine • Summer 2013 •

Tuesday, Wednesday & Thursday 11am – 9pm Friday & Saturday 7am – 9pm Sunday 7am – 2pm Closed Monday Breakfast served Friday - Sunday And always remember to keep your sunny side up!!!

Life remodeled begins with windows and doors that are just right. Bring the outside in. And vice versa. With expertly crafted, impeccably finished Marvin® Patio Doors. Create the ultimate combination of aesthetics and energy efficiency. It’s all part of four generations of innovation and craftsmanship backed by an unwavering commitment to service and support from local retailers. Choose and design windows and doors for your project with our new Product Finder and Designer tools. Only at Contact us today to find the perfect solution for your space. R.P. Johnson & Son Marvin Window and Door Showcase 24 Ten Penny Lane Andover, NH 800-526-0110 ©201 3 Marvin Windows and Doors. All rights reserved. ®Registered trademark of Marvin Windows and Doors. ENERGY STAR and the ENERGY STAR certification mark are registered U.S. marks. ®

P.O. Box 1482 Grantham, NH 03753

Kearsarge Magazine Summer 2013  

The summer issue of Kearsarge Magazine has features on Old Home Days in New Hampshire, winners of our photo contest and the annual dining gu...

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